The Edible Cocktail Created by Prohibition.

Once again, we are going back in time to the Prohibition Era (1920-1933) and the banning of alcohol throughout the United States.  While most legitimate restaurants and bars were suffering the loss of income, illegal bars, called speakeasies, offered clientele liquored drinks and food.  Speakeasies usually did a consistent business due to payoffs of local law enforcement and corrupt politicians.  While barrels of hooch were rolled down ramps into the illegal bars’ basements, local constabulary looked the other way.

All the glassware inside legal bars were gathering dust, and there had to be a way to use them to entice customers back.  In 1806, The Balance and Columbian Repository formally defined the cocktail as a stimulating drink made with spirits, sugar, water, and bitters.  The mid-1800s to Prohibition is considered the "Golden Age" of mixology, where bartenders experimented and developed classic cocktails, many of which are still popular today.  With Prohibition, cocktails made with alcohol were banned, however, foods served with cocktails were not.

Did you ever order fried shrimp, oysters, clams, or any other type of seafood that was fried?  Typically, two sauces are offered, tartar sauce and cocktail sauce.  Cocktail sauce?  There is no alcohol in cocktail sauce, right?  Correct, however, the shrimp cocktail originated in the United States, you guessed it, during the Prohibition Era.  Martini glasses were used to serve the sauce with extra-large shrimp, or oysters, draped over the rim of the glasses.

Initially, cocktail sauce contains five ingredients: horseradish, lemon juice, ketchup, Worcestershire sauce and hot sauce.  Depending on the area, brown sugar, onion powder and/or garlic salt might be added in.

Now wait, is cocktail sauce the same as shrimp sauce?  Again, depends on the area, and what folks call the red, ketchup based, spicy sauce.  Anyone ever go to Long John Silver’s?  The sauce they call shrimp sauce is actually called cocktail sauce in the majority of areas.

Shrimp sauce is mayonnaise based, and while similar seasonings used in cocktail sauce might be added, it is not unusual to have a sauce that is simply a mixture of mayonnaise plus ketchup.  Sound familiar?  Yes, in Utah, this is called “fry sauce”, and happens to be pretty tasty when dipping hot, crispy French fries into it. 

Homemade Cocktail Sauce

Ingredients:

1 cup ketchup

3 Tbsp. prepared horseradish*

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

1½ tsp. hot sauce**

Preparation:

In medium size bowl, combine all ingredients thoroughly; chill until ready to serve.

Makes 1 and 1/2 cups.

Notes:

*Prepared horseradish is a mixture of shredded horseradish root, vinegar and salt; good brands are Bookbinders, Woeber's or Gold's.  If vinegar and salt are not wanted in the sauce, use pure grated horseradish instead, remember though, it will be spicy enough to take your breath away.

**Tabasco is the typical hot sauce used for making cocktail sauce.

 

I have mentioned before that Roy and I enjoy date night on Saturday evenings, mainly with pizza, “finger foods” like Buffalo wings or mozzarella sticks, or anything easy to make and eat while watching a movie.  This past weekend though, in preparation for this article, my maternal grandmother’s Depression Era glassware featured: shrimp cocktail, crab cocktail and crispy whole wheat “cocktail” crackers loaded with goat cheese, honey and chopped walnuts.  Talk about an elegant and sophisticated display.  While the extra-large shrimp was easy to purchase, not so much with the crab.  Ended up using imitation crab meat which is basically fake crab.

 

Shrimp Cocktail Party Platter

 

 

What is Imitation Crab Meat?

Imitation crab meat, often called krab or kani, is a processed seafood product made from a white fish paste called surimi, which is then shaped and flavored to resemble crab meat.  What exactly is surimi?  The main ingredient, a paste made from minced fish, typically Alaskan pollock, which is washed, deboned, and minced. To make the surimi paste firmer, it is combined with binders like starch (potato, wheat, or corn), egg whites, or sometimes soy.  Artificial or natural flavors, including crab flavoring, are added to mimic the taste of crab. Food coloring, often orange or red, is used to create the characteristic color of crab meat. Other ingredients that are common additions are water, salt, sugar, and preservatives.

 

After reading all that, well, does not sound very appetizing, so if you are lucky enough to be able to purchase real lump crab meat, do it!  Oh, you will love this little extra bit, the next day, I made Alfredo sauce and egg noodles, threw in remains of the shrimp and imitation crab.  Added a side of steamed and buttered broccoli cuts, and lunch was delicious!

Now you have new ideas for spoiling yourself, or others, not just for a date night, but a “hey, I deserve to spoil myself tonight” meal.  Enjoy!

Mary Cokenour 

 

Baking Teaches Patience

 “Baking, because murder is bad” is a meme I recently spotted, and shared, on Facebook.  Yes, murder is bad, no matter the excuse, grievance or mentally dysfunctional desire.  However, I read more into this quote than that.  I believe it says, “Practice patience first.”

Personally, I have been doing more baking, and I am learning to practice more patience.  Baking is not like cooking where you can measure with hands and eyes; it needs preciseness.  You have to measure each item, sift dry ingredients to a fineness, mix thoroughly so each ingredient melds completely with the others.  It takes time, and during this time, the baker can relax, focus on clarity and breathe, all at the same time.  When it comes to anger, instead of reacting immediately, should one not take the time to relax, focus on clarity and breathe?

So, with my patience building, and learning about sustainability, my next venture is with zucchini.  I learned something new while researching information on zucchini, and one should learn something new daily.  Ever watch shows from the UK, or even read novels, and “marrow” or “vegetable marrow” is mentioned?  What marrow is referring to is zucchini or summer squash!  I was not sure, as with fancy recipes, on cooking shows, often refer to bone marrow as a delicacy, and I am happy to have that cleared up.

Zucchini, and I just planted several plants, and yellow squash as well, can be a prolific vegetable.  In approximately 45 to 50 days, the blossoms will begin to show, and be replaced with pinkie sized veggies.  They can be picked as soon as they reach an average length of six inches, but some varieties can be mammoth in length and girth.  The blossoms can often be picked early on, stuffed with a cream cheese mixture, batter dipped and deep fried.  Zucchini plants will continue to produce until blooms no longer develop, or first frost.

The skin of zucchini can be eaten as it is soft and pliable, the meat inside is firm, yet very moist.  When it comes to baking, be careful with recipes asking to add water, it could make your batter too, too goopy to bake up correctly.  When shredding fresh zucchini, you cannot help but see the water (or is it juice?) at the bottom of the bowl, so adding more liquid might mess up the recipe.

Nutrition wise, zucchini is rich in multiple antioxidants, including lutein and zeaxanthin; plus, low in calories, fat, and sugar.

Nutrients per Serving:

 Calories: 62.

 Protein: 2 grams.

 Fat: Less than 1 gram.

 Carbohydrates: 14 grams.

 Fiber: 8 grams.

 Sugar: 7 grams.

Once again, be careful when adding sugar to a baking recipe that uses zucchini.  I have seen anywhere from one cup to three cups of sugar, and still only using three cups of shredded zucchini.  Surprisingly, even with zucchini low in sugar itself, when adding sugar, less is more.

 

An average zucchini will yield about 1 to 1 and ¼ cups of shredded, and I always purchase more than needed, and freeze the excess for future baking.  Flatten the freezer bag as much as possible to release air, and help stop ice crystals from taking over, and do not forget to date and label as well.

 

 

Let me tell you, having an extra-large bowl sitting in your lap, shredding zucchini on an old-fashioned grater, while watching a favorite rerun, certainly induces relaxation, focus and breathing.  …and now to the baking!  If you happen to have tried the lemon zucchini cookies that are, for sale, at Bluff Fort (Bluff, UT), or Jacob Lake Inn (on the way to Grand Canyon – North Rim, AZ), then this zucchini bread and lemon glaze will remind you of those.

 

Zucchini Bread

Ingredients:

3 cups shredded zucchini (shred with skin on)

2 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 and ¼ cups all-purpose flour (add 3 Tbsp. for high altitude)

2 tsps. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. baking powder

Add-ins: 2/3 cup coarsely chopped walnuts or pecans,  chocolate chips, raisins or crasins.

Preparation:

Set oven rack to center of oven, preheat to 350F; spray 2-9x5 loaf pans with baking spray. 

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed.  In a 2^nd large bowl, sift together all dry ingredients, except any add-ins.  Add dry ingredients to wet and mix thoroughly; mixture will be very wet.

  

Divide mixture between the two loaf pans; bake for one hour, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.  Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. 

 

  

Cool completely, about 2 hours, before slicing.  While the bread is cooling, make the lemon glaze. Drizzle the glaze over the loaves. Slice and serve.

 

Wrap tightly in plastic wrap and store at room temperature up to 4 days, refrigerate up to 10 days, or freeze up to 3 months without glaze (add glaze after bread has thawed).

Makes 2 loaves.

Muffins:  Grease the bottoms only of 24 regular-size muffin cups, or use paper liners.  Fill cups about 3/4 full. Bake for 20 to 25 minutes or until the tops spring back when lightly touched.

Lemon Glaze

Ingredients:

2 cups powdered sugar

3 Tbsp. fresh lemon juice

Preparation:

In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.

  

Baking, because learning patience is a good thing.

Mary Cokenour 

 

 

 

 

Best Banana Bread Recipe Ever!

 Sometimes I play with a recipe.  Add more of something, take away a little of something; add something new, maybe two.  This time though I believe I have the ultimate banana bread recipe.  It makes three loaves, and to freeze them, just wrap tightly in plastic wrap, and freeze for up to three months.  That is if they'll even last that long.

Banana Bread 

Ingredients:

3 and 1/2 cups all-purpose flour (+ 3 Tbsp. for high altitude)

1 and 1/2 tsp. baking soda

1 and 1/2 tsp. salt

1 tsp. each cinnamon and nutmeg

2 cups sugar (or sugar substitute equal to 2 cups sugar)

2 sticks (1 cup) unsalted butter, softened

4 large eggs

2 cups mashed very ripe bananas

1 cup sour cream

2 tsp. vanilla extract

Additions: 1 cup semi-sweet chocolate chips, 1 cup chopped walnuts, or ½ cup of both.

Preparation:

Preheat oven to 350°F. Grease 3 -8.5 x 4.5 inch loaf pans generously with butter or nonstick butter flavored cooking spray.

Into a medium bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg.

In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and mix on low speed until just combined (will look exactly like a bread dough). Add the mashed bananas, sour cream and vanilla extract; beat until dry ingredients well combined, but not overmixed.

Bake for 50-60 minutes, or until toothpick comes out clean. Cool in the pan, on a wire rack, to cool completely.  To freeze, wrap in plastic wrap, will last 3 months.

Makes 3 loaves.

Yes, this is a short, but sweet, blog post. I was just so excited on how deliciously awesome this banana bread came out, I wanted it written up immediately.

Mary Cokenour

Being Bananas and Nuts Can Be Fulfilling.

“Time flies like an arrow; fruit flies like a banana.”

Groucho Marx, A Night at the Opera

 Ah, the Marx Brothers, four brothers (Groucho, Chico, Harpo and Zeppo) who made five hilarious movies together, before Zeppo decided that his life’s goal was to be a successful businessman.  Although the other three brothers continued on to make more movies, it was only Groucho who continued on, into radio and television, with his show, “You Bet Your Life”.

The banana, and its peel, was often used as a gag in movies; who has not seen the classic slipping on the banana peel fall?  In Horse Feathers, Chico and Harpo throw banana peels across a football field, slowing down the opposing team as they slipped and fell.  In Duck Soup, Harpo is so busy chowing down on a banana, he successfully does not get married, due to not being able to say his vows.

There is something to be said about the old comedy classics such as the Marx Brothers, Abbott and Costello, Laurel and Hardy, Bowery Boys and the Little Rascals, to name a few.  Their movies and shows were done during hardship eras of the United States; bringing joyous laughter to help forget the sorrows, even if for a short time.  Still having difficulty dealing with the pandemic?  Have a laugh fest night watching these old comedies; belly laughs always feel better than belly aches.

Which brings me to, “Fruits and nuts were comparing themselves one day.  Cauliflower and Walnut said, “We look like brains, so are very smart.”  Broccoli said, “I look like a tree, so am sturdy and strong.”  Banana said, “Nevermind, can we change the subject.””  So yes, bananas can be compared to fingers (I bet you thought I was going to say something else), and that is exactly why they are called bananas.  Arabs adopted the name banan, the Arabic word for finger; bananas grow in hands, or what we call bunches, and were smaller in size.

Bananas are packed with potassium, B6 (great for brain nourishment) and 12% of daily fiber; however, also contain mega-carbohydrates and natural sugar.  High amounts of ethylene cause the yellow pigments in banana skins to decay into brown spots, a process called enzymatic browning.  Wrapping the stems in plastic, or hanging them by the stem and away from other fruits, can slow the browning process.  Peel the bananas, sprinkle lemon juice on them, and then pop them into the refrigerator to keep the “meat” from browning too quickly.  Or, take the whole bananas (minus peels), wrap in plastic and pop into the freezer individually; think of it as a banana popsicle.  Personally, after the peels begin to brown, I mush the banana pulp up, measure out into one cup portions, wrap in plastic, freeze and save for baking.

One of our favorite baked good is either banana nut muffins or breads.  I enjoy trying out new recipes which have options of using different nuts, or added in fruits like cranberries or blueberries.  One recipe I tried added in lemon juice, and the breads came out very sour tasting, so I do not recommend that.  The recipe made three breads, and I shared two with the tasters agreeing with our assessment, just too sour.

The nut I use the most is the walnut; rich in antioxidants and omega-3, good for digestion and a simple 1/4 cup of a walnut snack helps maintain blood sugar and blood pressure.  Out of walnuts, then consider using the almond which contains Vitamin E, and helps regulate cholesterol, blood sugar and blood pressure.

Now, of course, the addition of white and brown sugars is going to up the carbs, so consider using baking sugar substitutes like Truvia and Swerve.  I have even used these products for cookies, pies, cakes, even cheesecakes, and no one could tell I did not use real sugar!   Swerve even has a substitute for confectioner’s (powdered) sugar which tastes authentic; and neither brand has a bitter aftertaste.

 

Very Ripe Banana Muffins

(The 250 Best Muffin Recipes by Esther Brody, page 124)

Ingredients:

1 cup mashed overripe bananas

½ cup + 2 Tbsp. vegetable oil

½ cup granulated or brown sugar

½ tsp. salt

1 egg

1 tsp. vanilla

1 and ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

½ cup chopped walnuts or pecans

Preparation:

Preheat oven to 350F, 6 cup muffin tin greased or paper lined.

In a bowl, combine bananas, oil, sugar and salt; blend well.  Add eggs and vanilla, beat well.

In another bowl, combine flour, baking soda, baking powder and walnuts.  Add to banana mixture; stir just until moist.  Do not overmix.

Spoon batter into prepared muffin tin, dividing evenly.  Bake in preheated oven for 15-20 minutes.

Makes 6 muffins.

I doubled up on this recipe to make 12 muffins, and used brown sugar to give the muffins a rich, darker coloring. 

With the bread, this recipe can make one loaf, and if using white sugar, the interior coloring will be much lighter than with brown sugar.  Want a bit more flavor, add a teaspoon of cinnamon to the batter.

 

Go nuts!  Go bananas!  Go crazy with laughter!  You will be amazed at how much of your personal pain will diminish.

Mary Cokenour

 

Cake Mix Cookies Redux

I first wrote about baking cookies from cake mix on October 4, 2019, but I've since done so much of it, that I had to share the experimental results.

With the holiday season now in full swing, time to begin thinking about, and experimenting with, cookie recipes.  Each year I like to make little gift plates for those businesses I deal with often.  It is just a little thank you, and holiday cheer, to those workers dealing with all kinds of customers daily.  One advantage of being on Facebook is all the recipes, with photos, that pop up in advertising, or are shared by those on my Friends list.  One recipe I definitely decided to try out was making cookies out of cake mix; not due to being lazy, but it sounded intriguing.  Three main ingredients plus add-ins like chocolate chips, nuts, sprinkles, and dried fruits.  Too good to be true, and how tasty were the cookies really?

Asking my hubby, Roy, to pick out the flavor of the cake mix for my first attempt, he choose Red Velvet.  In case you did not know, red velvet is basically chocolate cake with a dump load of red food coloring, or beet juice.  Making the cookies using a “scratch” recipe sort of defeats the purpose of easiness though.  Looking through various recipes, I found one recipe for these cake mix cookies which claimed they were "made from scratch".  Going over the recipe, it should be renamed, "Semi-homemade", as boxed cake mix is still a main ingredient plus the addition of instant pudding.   It was a complicated, many ingredient recipe which resulted in only 20 cookies at completion.  Simply not worth my time when I was looking for fast and easy.

Here is the basic recipe for Cake Batter Cookies (using a boxed cake mix) which I found listed on the internet many, many times.

Cake Batter Cookies

Ingredients:

1 box cake mix (15.25 oz./16.25 oz./18.25 oz.)

**oil (vegetable, canola or a blend of both)

2 eggs

** 1/3 cup is for 15.25 oz. + one ounce of flour, or 16.25 oz. total.

     1/2 cup is for 18.25 oz.

If you live in a high altitude area, like myself, add the appropriate amount of flour listed on the cake mix box.  I shifted the mix + flour, added the oil for the size mix used, and the 2 eggs; it all came together perfectly.

Additions:  1/2 cup for chips - mint, vanilla, semi-sweet, milk chocolate, dark chocolate, butterscotch, peanut butter, cinnamon or toffee.

                   1/2 cup for nuts and dried fruits; large nuts and fruits should be chopped.

                   1/4 cup for sprinkles - they are tiny, so a little will go a long way.

Preparation:

Preheat oven to 350F; line jelly roll pans or cookie sheets with parchment paper (keeps the cookies from sticking and burning).

In a medium bowl, mix together cake mix, oil, eggs and any additions.  I used a heavy duty rubber spatula and it blended together without any issues.  A ball of dough will form (it can be wrapped in plastic wrap, refrigerated for use after an hour, in case several different flavors are going to be baked up).

Use a teaspoon to measure out the dough, roll into a ball with fingers and place onto parchment paper.  These cookies do not spread out wide, so the dough can be pressed down slightly and a crinkle effect will be created as they bake.

Bake the cookies for 12-14 minutes, let cool slightly before removing and plating.  Sprinkle powdered sugar to enhance the crinkles, or leave as is.

Makes 3 dozen cookies if using a teaspoon to measure out.  Want larger cookies, double the teaspoon amount, or use a tablespoon to measure out the dough.  Better yet, use a 1-inch diameter ice cream scoop!

Basically, I had 3 dozen delicious red velvet cookies, with semi-sweet chocolate chips, baked and plated.  I sprinkled half with powdered sugar, and the other half were left as is.  The whole process took 45 minutes as I had only have two racks in my oven; if I had a third, the time would have been 30 minutes.

Hint:  if you cannot decide what flavors of cake mix to purchase, stock up on "White".  Then you can add cocoa powder to create chocolate; vanilla, lemon, peppermint or other flavors of extract as well.  Consider the white cake mix to be a blank canvass, you are the artist, now create!

It has been a lot of fun playing with other flavors of cake mix, and added ingredients.  Chocolate Fudge with chopped walnuts, dark chocolate and mint chips were my absolute favorite.  Roy enjoyed the Spice with chopped fresh apple, chopped walnuts and cinnamon chips. 

Chocolate Fudge with chopped walnuts, dark chocolate & mint chips.

Red Velvet with & without powdered sugar

Spice with chopped apple, chopped walnuts & cinnamon chips.

But, I had to do it, I had to see what would happen if I used a made from scratch recipe.  No, not a cake recipe; a cookie recipe that would convert the flat, crunchy cookies into thicker, cakier cookies…Chocolate Chip!  Now don’t I sound like a mad scientist working in a lab?

Taking a basic recipe for, made from scratch, chocolate chip cookies, I simply added three extra tablespoons of flour and used a Stevia baking blend instead of pure cane sugar.  Instead of spreading out flatly and becoming crisp while baking, the cookies only flattered slightly.  The bottoms were lightly crisp, but the overall texture was like any cookies that had used a boxed cake mix.  Due to the Stevia baking blend, they were not as sugary sweet, but the milk chocolate chips (instead of semi-sweet) made up for that.

Now that these experiments have been a tasty success, time to begin playing with pumpkin!

Have fun baking!

Mary Cokenour

Pumpkin is Not Just for Pie Anymore.

During the fall and winter seasons, pumpkins often make an appearance from the maniacal face carved into them for Halloween; to the slice of pie decorating a dessert plate at a holiday meal.  While the Jack o’ Lantern pumpkin might be perfect for carving and placing a candle inside; the seeds roasted and salted for a snack; for baking and cooking, not so much.  When the Pilgrims first settled the eastern coast of North America, they learned from the Natives living here that Crooked Neck pumpkins were best, not just in storage, but for eating.  A meaty interior without all the stringiness those hollow Jacks have; and I can attest to this.  While living in Lancaster, PA; every fall was a trek to the Amish markets to find the largest Crooked Necks we could find.  One huge catch was two - 35 pounders which gave us many a bread, pie and canned pumpkin for later use.   Then again, there was that 50 pounder that measured about five feet long, and took two of us to carry; we were certainly a sight to see that day.

Out of curiosity, I tried looking up pumpkin cookbooks; 14 on the first page of Amazon.com alone!  Who doesn’t have a family recipe for pumpkin pie passed down from generation to generation?  Nutrition wise, they are low in calories, fat, sodium and carbohydrates; high in potassium, vitamin A and C; add a little spice and they taste so good.  There are many varieties of pumpkin, besides the Crooked Neck, that are prized for their meat: Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale. Ready for this, besides pie, you can create bread, muffins, cake, cookies, soup and side dishes (roasted with onions, potatoes and garlic for example).  Pumpkin is showing up in cocktails; and who hasn’t heard of pumpkin spice coffee, tea, hot chocolate and creamers?  You don’t even have to wait any longer till fall harvest; canned pumpkin is available as pure pumpkin, or processed for pie filling.  Let me add a small word of caution on this; canned pure pumpkin is just that…pure cooked pumpkin.  Pie filling goes through a different processing and has many added ingredients, so anyone allergic to pumpkin can ingest this type, not the pure.

So, am I going to share a pumpkin pie recipe with you?  Oh come now, I love to play with food, so the typical shouldn’t be expected from me.  Instead I’m giving you my recipe for Pumpkin Chocolate Chip Walnut Cookies; I bet you’re drooling already.  This is a cake like cookie with the dough being quite moist; I recommend using a small ice cream scoop for portioning it out on the cookie sheets.  While baking, it will not spread out much, so if you want a uniform, flatter cookie; use the rounded side of the scoop, or a spoon, to flatten it out to your desired appearance.

Living, Laughter and Love should be a year round mantra, not just in the holiday season. Perhaps nibbling on a pumpkin treat now and then will help remind us all of this.  Enjoy!

 

Pumpkin Chocolate Chip Walnut Cookies

 Ingredients:

1 (15 oz.) can pure pumpkin (not pie filling)

1 cup white sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 teaspoon salt
1 tsp. baking soda
1 tsp. milk
1 and 1/2 cups Ghirardelli Bittersweet Chocolate Chips
3/4 cup chopped walnuts

 Preparation:

Preheat oven to 375F; line cookie sheets with parchment paper or lightly grease; Airbake sheets work well (do not need paper or grease).

 

In a large mixing bowl, combine pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves and salt.  In a smaller bowl, dissolve the baking soda in the milk; add both of these mixtures to the pumpkin mixture; mixing well.  Add chocolate chips and nuts; gently combine to not break up chips or nuts.

 

 

Drop by tablespoonful on cookie sheets; bake for approximately 13 - 15 minutes, or until lightly brown and firm.

 

 

 

 

 

 

 

 

Makes 3 dozen.

 

Mary Cokenour