The page that demonstrates how to carve a turkey is the most well worn of any page in the book. Love those glossy pictures. Jello mold salads were another highlight of my first cook book! I am proud to say I never conquered Jello mold salads.
Another highlight is finding scraps of paper tucked inside.
And this one! Love Ann Landers. Small print says the recipe was not passed on to her by her relatives, but was given to her by a New York cabbie. This paper is at least 30 years old.
From one of my old cookbooks comes a recipe for old-fashioned peanut butter cookies. This one is from Betty Crocker. These would be amazing updated with a thumbprint of Nutella added to the finished cookie. Note the dough has to be refrigerated first.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2 Heat oven to 375ºF.
3 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4 Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
I like my oatmeal, peanut butter and chocolate chip cookies soft. Everyone knows the trick to this right? Slip a small slice of apple into the container or dish with the cookies.
I always have a Perfect Beaker on hand. It's the best tool for measuring.
Let's eat! What your favorite go-to, quick and easy cookie?
Tina Radcliffe is a two-time Golden Heart finalist, a two-time Carol Award finalist and a 2014 Carol Award winner. Her 2015 release, Safe in the Fireman's Arms, is a Holt Medallion finalist and a Bookseller's Best Award finalist. She eats copies amounts of cookies from her hot home in Arizona.