Old Cookbook Show | The 1937 Caramel Sugar Cookies Recipe
1937 Caramel Sugar Cookies Recipe - Old Cookbook Show
1 cup butter or margarine
1 cup white sugar
½ cup brown sugar, sifted
3 beaten eggs
2 teaspoons vanilla
3 ¾ cups flour
1 teaspoon salt
½ teaspoon soda
Cream the fat. Add the white and brown sugars a little bit at a time and cream together with the butter or margarine very thoroughly. Add beaten eggs and vanilla. Sift dry ingredients together and stir well into the first mixture. Chill the dough. Roll to about a fourth of an inch in thickness, sprinkle with sugar and run the rolling pin lightly over the sugar to press it slightly into the top of the sheet. Cut out the cookies, place on a cookie sheet and bake at 350ºF.
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Hate Christmas Fruit Cake? Make This Awesome Gum Drop Cake Recipe Instead!
Hate Christmas Fruit Cake? This Gum Drop Cake Recipe Is For You
I get it - some people don't like Christmas Cake / Fruit Cake. (Mind you we have an excellent Christmas Cake Recipe: ) This is different, this is a Gumdrop Cake... all the colours give it a festive look, the gumdrops make it fun for the kids, and the pineapple keeps the cake moist. This gumdrop cake recipe is also an alcohol free Christmas Cake recipe alternative.
Ingredients:
1 cup butter
3 eggs
3 cups flour
2 tsp baking powder
16 ounce can crushed pineapple
1½ cup sugar
1 tsp vanilla
½ tsp salt
½ lb baking gum drops
16 ounces glacé cherries
Method:
Cream butter and sugar, then cream in eggs one at a time.
Mix in vanilla.
Mix in flour and baking powder.
Mix in pineapple, then gum drops and cherries.
Bake in a 9”x11” greased pan.
Bake at 250ºF for about 4 hours, or 325ºF for about 2 hours.
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Did you know that chocolate chip cookies were actually discovered by mistake?
Did you know that chocolate chip cookies were actually discovered by mistake?
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In today's video, we look at How Chocolate Chip Cookies Were Invented by Accident. Keep watching to see mind-blowing food facts, weird but true food facts, nutritional facts, food innovations, and explainers.
Subscribe for mind-blowing food facts, weird but true food facts, and food innovations. Inspired by @BabbleTop, @TheFoodTheorists, and @WeirdHistoryFood.
Inspired by HISTORY ERASED | U.S.A's Cookies
Inspired by The History of Chocolate Chip Cookies
Inspired by How It's Made: Chocolate Chip Cookies
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Protein Fudge Brownies | 10g of Protein AND Under 100 Calories per Brownie
In today’s video recipe I will show you how to make some of the most delicious high protein brownies that are sure to satisfy your chocolate craving.
These brownies are the perfect high protein dessert that are flourless, eggless, and so delicious and the best part is that there’s no added sugar (except for the candy canes, which you don’t need to add in).
Dry Ingredients
30g cocoa powder
10g chocolate jello pudding
70g PB2
80-90g protein powder
3-5g Baking powder
8-10g sweetener (optional)
Wet ingredients
250g pumpkin purée
110-120g banana (can also use applesauce or Greek yogurt or a combination of these ingredients)
5g Vanilla extract
15-20g chocolate chips
Instructions
1. In a bowl mix all the dry ingredients together and whisk to combine
2. In a separate bowl mash up 1 banana. Then mix in the rest of the wet ingredients until combined
3. Slowly mix in dry ingredients with the wet ingredients until all the dry ingredients are combined and you have a nice thick “batter-like” consistency
5. Fold in chocolate chips (optional)
4. Line a 9x9 inch dish with parchment paper and evenly spread the brownie batter
5. Bake in the oven at 350F for 15-18 mins.
If you like a more gooey brownie then bake for 15 mins. If you enjoy your brownies so they are more solid and cake-like then bake for 18mins.
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Wishing you all a happy and safe holiday season.
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1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits
1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits - Today on the old cookbook show we'll take a look at the early history of the Anzac biscuit by looking at some Australian cookbooks from the early 1900s.
There is a long story, history, and a fair bit of mythology surrounding these biscuits and the recipe; as an outsider it was tough to separate fact from fiction. I did a lot of digging and spoke to food and military historians; as best as I can decipher, the sweet Anzac biscuit of today didn't exist until after WW1. The recipe evolved and became part of the day of remembrance in the 1920s - and my research through cookbooks from this time period seems to back this up.
The first recipe I show in the video is from the 9th edition of the 'Auburn Methodist Tested Recipes' published in 1923, and submitted by Miss Albiston. This recipe is close to what people make today, but lacks coconut and is included in the cakes section under the name 'Anzacs'. The 8th edition of this book from 1919 doesn't have any mention of Anzacs at all. This series of cookbooks had a pretty big following back in the day and went through many editions.
1923 Anzacs Recipe:
2 breakfast cups John Bull oats, ½ breakfast cup sugar, 1 scant cup plain flour, ½ cup melted butter, 1 tablespoon golden syrup, 2 tablespoon boiling water, 1 tsp carb soda. Mix butter, golden syrup and soda together, pour boiling water on, then add dry ingredients. Put on oven sheet or scone tray with teaspoon. Slow oven till browned.
The second recipe - and the one I make - comes from the 8th edition of 'The Schauer Cookery book' written by Amy Schauer in 1939. This 8th edition was published after Miss Schauer had retired from a long career of teaching cookery; she used the early years of retirement to rewrite and bring the recipes up to the standards of an ever changing world.
1939 Anzac biscuits recipe:
1 cup of flour, 1 full cup of rolled oats, ¼ lb. of butter, 1 level tsp of carb. soda, 1 dessertspoon of golden syrup, 3 tablespoons of boiling water, 1 cup of sugar, 1 cup of cocoanut.
Put rolled oats, sifted flour and cocoanut into a basin. Add sugar and melted butter. Dissolve syrup in hot water and stir in the soda over the bowl until it foams well. Mix through dry ingredients. Put ½ teaspoon quantities on well greased tins, leaving space between each, as they spread. Bake in a very slow oven as they burn easily.
A few tips on these recipes:
- In this time period a 'cup' in Australia and New Zealand was the equivalent of 227 mL.
- An Australian Tablespoon is the equivalent of 20 mL or 4 teaspoons; not the 15 mL or 3 teaspoons of New Zealand / Canada / USA
- I used a dessertspoon that was 10 mL or 2 teaspoons
- I cooked them in an oven heated to 300ºF for 8-12 minutes.
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Archival Adventures - Episode 133: Cookies with Kira
It's time for an adventure in baking! Grab the sugar, cinnamon, and vanilla and prepare for some tasty treats as Archivist Kira and Archivist Anthony explore the topic of cookies using materials from the archives.