Cooperative Living November/December 2017 - 37

FROM OUR READERS:
John's Famous Pecans
Debbie Roland, Nokesville, Virginia
Ingredients:
1 stick butter
2 egg whites
1 cup brown sugar
1 teaspoon salt
1 tablespoon vanilla
16-oz. bag of pecan halves
Cinnamon or cayenne (optional)
Directions: Melt butter in 13 " x 9 " pan. Beat egg whites until stiff,
adding sugar and salt. Stir in nuts and vanilla, then spread over butter
in pan. Bake at 325 degrees for 40 minutes, turning with spatula after
20 minutes. If desired, you can season with cinnamon or cayenne
halfway through the baking process.
FROM OUR READERS:
FROM OUR READERS:
Grandma's Chewy Molasses Cookies
Sheila Jones, Wake, Virginia
Ingredients:
2
⁄3
cup Crisco
(do not substitute margarine)
2⁄3 cup sugar, plus extra
1⁄3
cup molasses
1 egg
2
⁄3
cup coconut
2 teaspoons cinnamon
Directions: Cream Crisco with sugar, molasses, egg and coconut. Sift flour with
other dry ingredients and stir in gradually to make stiff dough. Chill at least an
hour. Form 1-inch balls and roll in sugar to coat. Place 2 " apart on a greased
cookie sheet, then flatten slightly with a greased and sugared glass. Bake at 350
degrees for 8-10 minutes or until cookies appear dry on top - be careful not to
overbake. Cool on a wire rack; cookies should flatten and crinkle on top as they
cool. Store in an airtight container.
FROM OUR READERS:
Fruitcake Cookies
JoAnn Frazier Hensley, McGaheysville, Virginia
Ingredients:
3½ cups flour
16-oz. chopped pecans
15-oz. box golden raisins
16-oz. tub of red candied
cherries
8-oz. tub of candied pineapple
1 cup butter or margarine
1 cup light brown sugar
4 eggs
1 tablespoon baking powder
1 teaspoon each cloves,
cinnamon & nutmeg
2 teaspoons brandy
3 tablespoons milk
½ cup apricot juice
Directions: Mix ½ cup flour with the fruits and nuts. Using an electric mixer,
blend remaining ingredients until smooth. Stir in fruit/nut mixture and scoop
tablespoonfuls onto greased, parchment-lined cookie sheet. Bake at 350 degrees
for 12-15 minutes or until lightly browned. These cookies freeze well.
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2 teaspoons nutmeg
2 teaspoons ginger
2¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Christmas Spirits
Daria Kiselica, Charlottesville, Virginia
Ingredients:
1¼ cups walnuts
32 Oreo cookies
1 cup powdered sugar
2 tablespoons instant coffee powder
2 tablespoons corn syrup or honey
¾ cup coffee liqueur or rum
Directions: In food processor, chop walnuts, then
cookies. Add half the powdered sugar and 1½
tablespoons coffee powder. Process thoroughly and
mix in corn syrup and liqueur. Combine remaining
½ cup powdered sugar and ½ tablespoon coffee
powder. Roll dough into walnut-sized balls, then
sugar/coffee mixture. Let dry on waxed paper and
store in an airtight container.
FROM OUR READERS:
Christmas Wreaths
Daria Kiselica, Charlottesville, Virginia
Ingredients:
¼ cup butter
10-oz. bag marshmallows
½ teaspoon green food coloring
5 cups corn flakes, lightly crushed
Cinnamon red-hot candies
Directions: Melt butter in a large saucepan. Add
marshmallows and melt over low heat, stirring
constantly. Remove from heat; stir in green food
coloring and then corn flakes until well-coated. Using
2-3 tablespoons of the corn-flake mixture for each
cookie, quickly form wreath shapes on a greased
baking sheet. If mixture cools, reheat it to allow for
shaping of the wreaths. Place 3-4 cinnamon candies
on each wreath to suggest holly berries. Heat cookies
for 1-2 minutes in a 350-degree oven to attach the
candies to the wreaths. Store in airtight container
when cooled.
November-December 2017 | Cooperative Living | 35
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Cooperative Living November/December 2017

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