Tag Archives: Vintage recipes

Date Ice Box Cookies – (Aunt Lucy)

25 Monday Aug 2014

Posted by in Baking, Food, Photography

≈ 2 Comments

Tags

, , , ,

DateIceBoxCookiesAboveTonedReadI love dates. So any recipe that contains them gets my attention pretty quickly.

I have no idea who Aunt Lucy is, but that is how it was printed in the newspaper article that my great grandmother cut out for her collection. Unfortunately there is no date (no pun intended) on the clipping. But Mama died in 1976, so it was way before then.

These are pretty good. Not too sweet. I think they will make a good compliment to coffee. They are pretty easy to do and they make a ton.

Date Ice Box Cookies 

Filling:
1 pound chopped dates
1 cup chopped pecans
1/2 cup sugar
1/2 cup water

Cook mixture together until thick. (In a medium-sized pot on a low heat. I stirred frequently.)

Cookie dough:
1 1/2 cups brown sugar
1/2 cup white sugar
1 cup butter
2 eggs
3 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla

Cream together sugars and butter. Add eggs one at a time, beating well. Sift dry ingredients together and add to mixture. (You may need a little bit more flour) – I definitely did need to add some.    Add vanilla.

Divide the dough into three equal parts. Roll dough about 1/4-inch thick. Spread filling onto dough and roll tightly into tight, oblong stick. Put cookies in refrigerator until well-chilled or store in freezer. Slice and bake 10 minutes at 350 degrees.

DateIceBoxCookiesTagTonedReady

Larchmont Muffins

11 Monday Aug 2014

Posted by in Food, Photography, Recipes

≈ 3 Comments

Tags

, , , ,

LarchmontMuffinWithMamaReadyThis is a photo of my great grandmother. One of her cookbooks that I am using for this photo project, “Rumford Complete Cookbook,” has a recipe that apparently was her very favorite muffin recipe. Larchmont Muffins.

Inside the cookbook was a hand-written note saying that they were the best muffins she ever ate. They must be good, then. . . if you make them correctly.

We’ll see.

Larchmont Muffins

1 1/2 cups flour (I used all purpose)
1/2 teaspoon salt
2 teaspoons Rumford Baking Powder (I used Clabber Girl – sorry Rumford)
1 tablespoon sugar
1 tablespoon melted butter
2 eggs (separated)
ABOUT 1 1/2 cups milk (“About”) That kills me. I did not use quite that much, but I think I poured too much. Might want to start with 1 cup.

Sift together the flour, salt and baking powder; add the sugar, then the beaten yolks of eggs, milk and melted butter. Beat thoroughly and fold gently the stiffly-beaten whites of eggs. Half fill greased pans (muffin tins) and bake twenty minutes in a moderately hot oven. (I set it to 350 degrees)

LarchmontMuffinsReady

Branbury Tarts

09 Friday May 2014

Posted by in Food

≈ 1 Comment

Tags

, , ,

Tarts with OlvatineSmall

 

I chose this recipe out of my great grandmother’s collection because I thought it was going to be more like a turnover. I don’t know what I was thinking. They seem to be basically thumbprint cookies. But who am I to question a recipe?

And again, a basic instruction was left out. I suppose everyone knew what, “… bake in a slow oven until brown,” meant several decades ago. Time frames! I need time frames!

I think I baked them between 25 and 30 minutes. I lost track of time because I was also trying to get ready for work. I just kept checking them.

One more note: They are quite possibly the best cookies / tarts I’ve ever eaten! Recipe below:

TartCollageBranbury Tarts

3 sticks butter
1 cup sugar
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
3 3/4 cups flour (I used all purpose)
Strawberry preserves ( I used raspberry preserves)
Pecan halves (I used sliced almonds)

Cream butter and sugar. Add egg yolks, salt, vanilla and flour. Mix well. Form into balls the size of walnuts and place on cookie sheet. Dent each ball in the center. Fill dents with small preserves. Top each with a pecan (or several almond slices) and bake in a slow oven 325 degrees until brown.

Tip: it takes about 25 to 30 minutes. Remove from oven when the bottoms of the tarts begin to get crispy brown. Also, I halved the recipe, and only baked a few at a time. I am keeping the dough in the refrigerator so I can bake some fresh for my in-laws.

Brownie points for me!