Read e-book online The Farmer's Wife Cookie Cookbook: Over 250 Blue-ribbon PDF

By Lela Nargi

ISBN-10: 0760335133

ISBN-13: 9780760335130

ISBN-10: 161673180X

ISBN-13: 9781616731809

Not anything inspires the charms of the rustic kitchen just like the scent of freshly baked cookies—or greater but, the taste.  With the 250-plus recipes during this cookbook, you’ll be capable to recreate the best-loved cookies and bars ever to return from these kitchens, and to make an old school big day of each espresso holiday or after-school deal with, each church social, picnic or bedtime snack.  those recipes are drawn from The Farmer’s spouse, that for many years supplied a gathering position for hardworking rural girls looking suggestion, corporation, or recipes like those. You’ll locate such well-loved classics as peanut butter and oatmeal cookies and toffee squares besides distinct treats like Danish Love Krandse and Scotch shortbread, pass-the-plate muffins, and vacation treasures.  Illustrated all through with classic ads and artwork from The Farmer’s spouse journal, the recipes are tailored for the trendy kitchen whereas keeping forever the tastes and traditions of the yankee heartland.

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Read or Download The Farmer's Wife Cookie Cookbook: Over 250 Blue-ribbon Recipes! PDF

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Extra resources for The Farmer's Wife Cookie Cookbook: Over 250 Blue-ribbon Recipes!

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Raisins, chopped 2 c. dried currants 1 c. walnuts, chopped 1 tsp. cinnamon 4 tsp. cream of tartar Cream butter and sugar; add milk and eggs. Sift baking soda and half the flour together and add to the mixture. Add fruit and nuts and work well together, then add cinnamon. To the remainder of the flour add the cream of tartar and sift, then add to the dough. Drop by teaspoonfuls on buttered baking sheets some distance apart and bake at 400°F till done. These are delicious and will keep a long time.

Bake at 400°F for just a few minutes, watching closely to prevent scorching. Variation: Orange Drop Cookies: To the above add 1 tsp. grated orange rind and ⅛ tsp. baking soda, and substitute 1 tsp. vanilla for milk. Sponge Drops Adapted from Recipes Tried and True by Cooks 3 eggs, beaten light � c. sugar 1 c. flour ⅓ tsp. salt 1 tsp. baking powder To the eggs add sugar and mix well. Sift in remaining ingredients, then drop by teaspoonfuls onto buttered baking sheets. Bake at 400°F till lightly golden.

Chocolate Drops 1 egg, well beaten 1 c. brown sugar � c. unsalted butter, softened 2 squares Baker’s bittersweet chocolate, melted 1½ c. flour, or mix equal parts white and wheat flour � tsp. salt 2 tsp. baking soda 1½ tsp. baking powder � c. buttermilk � tsp. vanilla Combine egg, sugar, butter, and chocolate. Beat well. Sift in dry ingredients. Add liquids and nuts. Mix thoroughly. Drop from a teaspoon onto buttered baking sheets about an inch apart. Bake at 350°F for about 15 minutes. Variation: Chocolate Nut Drops: Add ½ c.

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The Farmer's Wife Cookie Cookbook: Over 250 Blue-ribbon Recipes! by Lela Nargi

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