Make Nutritious
Cookies For
The Holidays
It’s tune to begin thinking about
baking holiday cookies. Why not
select recipes which call for fresh
nutritious ingredients such as
whole wheat flour, oatmeal, dried
fruit, nuts, peanut butter or ap
plesauce.
This year, why not decorate your
cookies without sugar and save
money while reducing the amount
of sugar your family eats? Instead
of frosting rolled cookies, paint
them with colored egg yolk.
Before baking the cookies, paint
either the entire surface or designs
on the cookies with small paint
brushes. If the paint begins to
thicken, add a few drops of water.
To make egg yolk paint: mix one
beaten egg yolk with one-fourth
teaspoon of water. Divide the
mixture into several small con
tamers and add a different food
color to each. If you have children,
let them help you paint your
cookies.
After you have baked your
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Heard?
By Doris Thomas
Lancaster Extension
Home Economist
cookies make sure you store them
correctly so they will keep their
delicious homemade flavor and
aroma.
Store soft cookies, bars and
squares in a tightly covered
container. If they last long enough
to begin to dry, add a piece of
bread or apple to supply needed
moisture. Crisp cookies should be
loosely covered. If they pick up
moisture and become limp,
freshen them by placing in a 300
degree oven for about five
minutes.
Begin now to plan for pretty,
nutritious holiday cookies to
delight your family and friends so
they will have a pleasant memory
of Christmas 1986.
Here are some nutritious cookie
recipes to get you started. Happy
Baking!
Oatmeal Fruit
Cookies
1 cup (2 sticks) butter
I cup firmly packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
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White « Barn Red * Earth Brown
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*42 #OO Per Square
i cup all-purpos l ' flour
1 teaspoon bakuu; soda
% teaspoon salt
4 cups rolled oats
1 cup ground raisins
1 cup ground pitted dates
1 cup chopped pecans
1 cup shredded coconut
Preheat oven to 325°. Grease
baking sheets and set aside. Cream
butter with sugars in large bowl
until light and fluffy. Beat in eggs
and vanilla. Sift flour, soda and
salt into egg mixture and stir well.
Add remaining ingredients and
blend thoroughly. Roll mixture
into 36 walnut-size balls. Arrange
on baking sheets. Bake about 20
minutes. Transfer cookies to rack
and cool. Store at room tem
perature in an airtight container.
Makes about 3 dozen.
Choco-Nut
Bars
‘2 cup peanut butter
6 tablespoons butter or margarine,
softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour •
1 teaspoon baking powder
1 2 cup salted peanuts
% cup chocolate chips
Cream together the peanut
butter, butter and sugar. Beat in
eggs and vanilla. Combine flour
and baking powder and stir in. Add
nuts and chocolate chips. Pour into
an 11x7, Vaxi, Vz-inch pan and bake
in a preheated 350°F. oven 25 to 30
minutes. Cool and cut into bars.
Makes 24 bars.
Coconut-Carrot
Cookies
(The next time you cook carrots
for dinner, cook more than you
need and bake these.)
1 cup mashed cooked carrots
I about 4 medium)
*4 cup sugar
‘2 cup margarine or butter, sof-
tened
‘2 cup shortening
2 eggs
2 cups all-purpose or whole wheat
flour
2 teaspoons baking powder
1 ? teasnnon salt
Cambria County Capon SeKs For *36
Per Pound, Brook State Record
HARRISBURG - The grand
champion capon at the Cambria
County Roundup in Ebensburg sold
for a record breaking $36 per
pound for a total of $378. John Rieg,
a senior 4-H member, sold his 10%-
pound champion to Mark A. Myers
during the recent roundup.
The previous state record was
$35 per pound set in 1978 at the
Adams County 4-H Capon Roundup
in Cashtown Fire Hall.
MADISON, Wis. - The National
Grange announced the publication
of its third cookbook, “The Glory of
Cooking," during its 120th annual
convention. Ttye cookbook is
dedicated to the Bicentennial of
the U.S. Constitution which will
occur next year.
Mary R. Buffington, director of
women’s activities, said the
*3B®° Per Square
*4700
Per Square
*6o®® Per Square
*32®® Per Square
*4s°® Per Square
Amos Nissfey
RD#2, Box 246
Dundee, NY 14837
Lancaster Farming, Saturday, November 29,1986-813
Grange Offers Cookbook
M
11.
I
*4 cup shredded or flaked coconut
Heat oven to 400°F: Mix carrots,
sugar, margarine, shortening and
eggs. Stir in flour, baking powder
and salt. Mix in coconut. Drop by
rounded teaspoonfuls about 2 in
ches apart onto ungreased cookie
sheet. Bake until almost no in
dentation remains when touched, 8
to 10 minutes. Immediately
remove from cookie sheet; cool.
Makes about 5 dozen cookies.
Rieg won over a field of 10 other
4-H members. The grand cham
pion earned 19 out of a possible 20
points.
Mark and Diane Myers, a
husband and wife team, operate
Myers Started Capons, R 1 South
Fork.
Earlier in the year, county agent
Jerry McCammon and 4-H leader
Elayne Rieg held several training
sessions to ensure quality capon at
the roundup.
cookbook will contain nearly 1,000
recipes supplied by Grange
members and friends nationwide.
It will feature both classic
American and ethnic recipes. All
of the recipes are from scratch and
promote the use of American
agricultural products.
A mini-sample of the book was
distributed at the convention. It
will be available Dec. 1 at a cost of
$B. Copies may be purchased from
local Granges or by writing to
National Grange Cookbook, “The
Glory of Cooking,” 1616 H St. NW,
Washington, D.C. 20006.