Peanut Butter Cookies

From Hot Off the Griddle #20, November 1993.

INGREDIENTS

• 2 1/2 cups sifted flour
• 1 tsp soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup margarine
• 1 cup granulated sugar
• 2 eggs
• 1 cup peanut butter
• 1 tsp vanilla

METHOD

1. Mix in order given and drop by spoonful on baking sheet.
2. Press both ways with fork.
3. Bake in 350 degrees oven about 12 minutes.

Peanut Butter Oatmeal Cookie

From Canadian Mennonite Cookbook. First printed at Foodstuffs in Hot Off the Griddle #49, March 1996.

INGREDIENTS

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup shortening
• 1/2 cup peanut butter
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup dark corn syrup
• 1 1/2 cups quick cooking oats
• 1/4 cup chopped peanuts

METHOD

1. Grease cookie sheet.
2. Sift flour, baking powder and salt together.
3. Blend shortening, peanut butter, brown sugar egg, vanilla and half of dark corn syrup.
4. Add sifted ingredients and blend well for about two minutes.
5. Fold in remaining syrup and quick cooking oats.
6. Drop from teaspoon onto greased cookie sheet.
7. Sprinkle with chopped peanuts.
8. Bake in 375F oven for 12 minutes — and enjoy!

Makes 3 1/2 to 4 dozen.

Retro Cherry Cakes

From Hot Off the Griddle #8, November 1992.

INGREDIENTS

• 1 cup butter
• 3/4 cup brown sugar
• 1 egg yolk
• pinch of salt
• 2 cups sifted all-purpose flour
• 1 tsp vanilla
• maraschino cherries

METHOD

1. Cream butter well, add sugar gradually and cream well.
2. Add egg yolk, mix well.
3. Add flour and salt, also vanilla.
4. Work until soft and pliable.
5. Roll into tiny balls; flatten with fork.
6. Place cherry on top and bake in moderate oven until golden brown.

Retro Cherry Logs

From Hot Off the Griddle #46, December 1995.

INGREDIENTS

• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1 cup corn flakes
• 1 cup chopped candied cherries
• 1/4 cup chopped pecans
• 2 Tbsp fine coconut
• 1/4 tsp vanilla
• 1/4 tsp almond extract

METHOD

1. Sprinkle salt over egg white, beat until very stiff.
2. Add sugar gradually, beating after each addition.
3. Fold in corn flakes, cherries, pecans and coconut.
4. Blend in flavouring.
5. With wet fingers pick up about a tablespoon at a time, shape into small logs.
6. Arrange on well greased baking sheet.
7. Bake in moderate oven (350 deg.) about 20 minutes.
8. Let stand a minute or two, then ease off baking sheet with spatula and cool on wire rack.

Makes about 18 cookies.

Retro Chocolate Banana Drops

From Hot Off the Griddle #32 October 1994.

INGREDIENTS

• 2 1/4 cups sifted all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2/3 cup soft shortening
• 1 cup granulated sugar
• 2 eggs, unbeaten
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips, melted
• 1 cup mashed ripe bananas

METHOD

1. Heat oven to 400 F.
2. Sift together flour, baking powder, soda and salt.
3. With electric mixer at medium speed, thoroughly mix shortening with sugar, eggs, and vanilla until very light and fluffy.
4. At low speed beat in chocolate, then flour mixture, alternately with bananas.
5. Drop by teaspoonsful 1 1/2 inches apart onto ungreased cookie sheet.
6. Bake 12 to 15 minutes.
7. While still warm, roll in granulated sugar.

Makes 5 dozen.

Retro Coconut Dainties

These are guaranteed to liven up the dullest of Tupperware parties.

INGREDIENTS

• 2 cups sugar
• 1 square unsweetened baking chocolate
• 1/2 cup margarine
• 1/2 cup evaporated milk
• dash salt
• 3 1/2 cups rolled oats
• 1 1/4 cups coconut (we use unsweetened)
• 1/2 cup maraschino cherries, chopped

METHOD

1. Mix first 5 ingredients and bring to a boil.
2. Remove from heat and add rest of ingredients.
3. Drop by teaspoon on waxed paper and cool.

Retro Lollipop Cookies

From Hot Off the Griddle #32, October 1994.

INGREDIENTS

• 1 3/4 cups sifted all purpose flour
• 3/4 tsp baking soda
• 1 cup shortening
• 1 1/2 cups brown sugar, firmly packed
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp powdered cloves
• 1/4 cup sour milk or buttermilk
• 2 eggs, unbeaten
• 1 1/2 cups rolled oats
• 1 cup chopped nuts

METHOD

1. Heat oven to 375 F.
2. Sift about 2 cups of flour into bowl.
3. Measure 1 3/4 cups back into sifter; add soda; sift onto waxed paper.
4. Measure shortening, brown sugar, salt, cinnamon, cloves, sour milk and eggs into big bowl.
5. Beat vigorously until well mixed.
6. Stir in flour, oats, nuts.
7. Drop by teaspoonsful 2 inches apart on greased cookie sheets and insert sucker sticks for lollipops.
8. Bake 10 to 15 minutes.

Makes about 40.

Retro Hello Dollies

From Hot Off the Griddle #8, November 1992.

INGREDIENTS

• 1/2 cup butter or margarine
• 1 1/4 cups graham cracker crumbs
• 1 cup medium unsweetened coconut
• 1 cup choclate chips
• 1 cup chopped nuts
• 1 tin sweetened condensed milk

METHOD

1. Melt butter or margarine in 9 × 9 pan
2. Stir and press down graham cracker crumbs.
3. Put in layers of coconut, chocolate chips, and chopped nuts.
4. Pour over all one tin sweetened condensed milk (Eagle Brand or equivalent).
5. Bake at 325 degrees for 35 to 40 minutes.

Retro Ragged Robins

From Hot Off the Griddle #20, November 1993.

INGREDIENTS

• 2 egg whites
• 1/2 cup granulated sugar
• 1 1/2 cups cornflakes
• 1/2 cup chopped dates
• 1/2 cup chopped walnuts
• 1 tsp vanilla

METHOD

1. Add sugar gradually to stiffly beaten egg whites, beating between additions.
2. Add vanilla, cornflakes, dates and walnut meats.
3. Mix thoroughly.
4. Drop by small spoonfuls onto greased baking sheet.
5. Bake at 350 degrees until golden.

Rangers

From Hot Off the Griddle #20, November 1993.

METHOD

1. Cream together 1/2 cup shortening, 1/2 cup white sugar, 1/2 cup brown sugar.
2. Add 1 egg, well beaten, and 1/2 tsp vanilla.
3. Sift together 1 cup flour, 1/2 tsp soda, 1/2 tsp salt, 1/4 tsp baking powder.
4. Add to mixture with 1 cup rolled oats, 1 cup Rice Krispies and 1 cup chocolate chips.
5. Drop by teaspoonsful on lightly greased cookie sheet and bake at 350 degrees until done.

Scotch Crispies

From Palette Pleasers. First printed at Foodstuffs in Hot Off the Griddle #49, March 1996.

INGREDIENTS

• 2 cups butterscotch chips
• 1 cup peanut butter
• 6 cups Rice Crispies

METHOD

1. Melt over hot (not boiling) water, the butterscotch chips and peanut butter.
2. Stir until morsels melt and mixture is smooth.
3. Transfer butterscotch mixture to a large bowl.
4. Add rice crispies. Mix well.
5. Press mixture into aluminum foil-lined 13 × 9 × 2 inch pan.
6. Chill in refrigerator until firm, about one hour.
7. Cut into 1 1/2 inch squares.

Makes 4 dozen.

Scotch Fancies

Simple and delicious. From Hot Off the Griddle #40, June 1995.

INGREDIENTS

• 2 cups rolled oats
• 2 eggs
• 3/4 cup white sugar
• 1 tbsp melted butter
• 1/8 tsp salt
• 1 tsp vanilla
• 2/3 cup coconut

METHOD

Combine ingredients and drop from spoon onto greased cookie sheets.
Bake 15 minutes in moderate oven (350 deg.)

Retro Sea Foam Nut Squares

From the Collection of Marg Dye

Too fun!

METHOD

1. Sift together 2 cups sifted all-purpose enriched flour, 1 tsp. baking powder, 1/2 tsp salt 1/8 tsp baking soda.
2. Cream 1/2 cup shortening; add gradually 1/4 cup sugar, 1/2 cup firmly packed brown sugar and cream until light and fluffy.
3. Add two egg yolks and 2 tbsp. cold water.
4. Mix well; add 1/2 tsp vanilla.
5. Measure 1/4 cup milk; add alternately with dry ingredients to creamed mixture. Blend well.
6. Spread in greased and floured 15 × 10 inch pan or in two 9 × 9 × 2 inch pans.
7. Beat 2 egg whites until stiff but not dry.
8. Add 1 1/2 cups firmly packed brown sugar a little at a time, beating well after each addition.
9. Spread over cookie dough and sprinkle with 1 cup chopped nuts.
10. Bake in 325 deg. oven 25 to 30 minutes.

Cut into bars or squares while still warm.

Rhubarb Crisp Squares

From The 250 Best Brownies Bars & Squares by Esther Brody

INGREDIENTS

Filling:

• 4 cups chopped rhubarb, thawed if frozen
• 1 cup granulated sugar
• 2 Tbsp cornstarch
• 1 tsp grated orange zest

Base:

• 1 ½ cups all-purpose flour
• ½ cup packed brown sugar
• ½ cup chopped pecans
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup butter or margarine, softened

METHOD

Preheat oven to 350°F (180°C)
8-inch (2L) square cake pan, greased

1. Filling: In a saucepan combine rhubarb, sugar, cornstarch and zest. Cook, over medium heat, stirring constantly, for 5 minutes or until mixture thickens. Set aside to cool.

2. Base: In a small bowl mix together flour, sugar, pecans, cinnamon and salt. Using 2 knives, a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs. Set aside 1 cup and press remainder evenly in prepared pan.

3. Spread filling evenly over base and sprinkle reserved flour mixture evenly over top. Bake in preheated oven for 35 to 40 minutes or until golden brown. Place pan on a rack to cool completely, then cut into squares.

Sesame Sweeties

A recipe from The Grain & Salt Society (spring 2001)

INGREDIENTS

• 1/2 cup unhulled sesame seeds
• 1/3 cup maple syrup
• 1/2 cup plus 2 Tbsp raw sunflower seeds
• 2 Tbsp tahini
• 1/8 tsp Celtic sea salt, finely ground
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla extract

METHOD

Grind the raw sunflower seeds into a rough powder in the blender. Combine all ingredients into a stiff and slightly crumbly dough. Press into balls and roll in cocount

Toasted Oatmeal Cookies

From Hot Off the Griddle #32, October 1994.

Nice variation on the traditional oatmeal cookie. 

INGREDIENTS

• 3/4 cup butter or margarine
• 2 1/2 cups rolled oats
• 1/2 cup sifted all purpose flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup light brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 1 cup coarsely chopped walnuts or pecans

METHOD

1. Preheat oven to 375 F.
2. In medium-sized skillet over medium heat, heat butter until lightly browned.
3. Be careful not to burn.
4. Saute oats, sitrring constantly until golden – about 5 minutes.
5. Remove from heat – cool.
6. Meanwhile, sift flour with cinnamon, salt, and baking soda; set aside.
7. In large bowl, combine sugar, egg and vanilla.
8. With wooden spoon or electric mixer beat until light and fluffy.
9. Stir in rolled oats and flour mixture until well combined.
10. Drop by slightly rounded teaspoonsful 3 inches apart, onto ungreased cookie sheets.
11. Bake 10 to 12 minutes or until golden.
12. Cool on wire racks.

Makes 4 dozen.

World Peace Cookies

Parisian pastry chef Pierre Herme created this recipe, and Marion Kane printed it in her Toronto Star column.

Kane recommends Cocoa Camino cocoa powder, and so do we!

INGREDIENTS

• 1 1/4 cups all purpose flour
• 1/3 cup unsweetened (dark) cocoa powder
• 1/2 tsp baking soda
• 1/2 cup plus 3 Tbsp butter, at room temperature
• 2/3 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 tsp fleur de sel or 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 5 oz (150 g) bittersweet or semisweet chocolate, coarsely chopped, or 3/4 cup semisweet mini-chocolate chips

METHOD

1. Into bowl, sift together flour, cocoa and baking soda.
2. Working with standing electric mixer fitted with paddle, beat butter on medium speed until soft and creamy.
3. Add sugars, salt and vanilla; beat 2 minutes more.
4. Turn off mixer and pour in flour mixutre.
5. Drape clean towel over top of mixer; pulse at low speed about 5 times for a second or two each time.
6. Continuing at low speed, mix about 30 seconds more or until flour disappears into mixture.
7. Work dough as little as possible; don’t worry if it’s crumbly.
8. Add chocolate; mix just until incorporated.
9. Turn dough onto work surface; gather together and divide in half.
10. Shape into 2 logs about 1 1/2 inches/4 cm in diameter. Wrap in plastic wrap and refrigerate at least 3 hours.
11. Preheat oven to 325F.
12. Line 2 baking sheets with parchment paper or silicone mats.
13. With sharp knife, slice logs into 1/2 inch/1 cm thick rounds (Don’t worry if they crack; just patch together).
14. Arrange on baking sheets, leaving about 1 inch/2 cm between each.
15. Bake in oven for 12 minutes—they won’t look done, nor will they be firm.
16. Transfer baking sheets to wire rack and allow to cool.

Makes about 3 dozen cookies.

Cheese Dreams (Thumbprint Cookies)

INGREDIENTS

• 1/4 cup butter
• 1 cup grated sharp cheddar
• 1 Tbsp milk or cream
• 1 cup all-purpose flour

METHOD

1. Knead together and roll out on a lightly-floured surface.
2. Cut with a cookie cutter. Place on baking sheet and make a thumbprint on each.
3. Fill with apple jelly—red is Christmassy.
4. Bake in a 350 F oven until done. But don’t go away—they don’t take long to bake!

Cinnamonjam Squares

From the Better Homes and Gardens' Homemade Bread Book.

Delicious with a cup of coffee.

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup butter or margarine
• 1/2 cup raisins
• 2 tsp packed brown sugar
• 1 tsp ground cinnamon
• 1/2 cup butter milk or sour milk
• 1 beaten egg
• 1/4 cup strawberry jam
• Powdered sugar

INSTRUCTIONS

1. Stir the first 4 inrgedients and 1/4 tsp salt thoroughly.
2. Cut in butter till mixture resembles coarse crumbs.
3. Combine 1/2 cup of the mixture, raisins, brown sugar and cinnamon. Set aside.
4. Beat buttermilk and egg into remaining flour mixture.
5. Spread 1/2 the batter in lightly greased 8×8×2 inch baking pan.
6. Top with raisin mixture.
7. Spoon on jam.
8. Top with remaining batter.
9. Bake at 350 degrees for 35 to 40 minutes.
10. Cool. Dust with powdered sugar.

Marissa's Hemp Clusters

Mostly equal parts, but some addition or subtraction may be required when mixing.

INGREDIENTS

• 1 cup chopped dates
• 1 cup hemp hearts
• 1/2 cup unsulphured, unsweetened coconut
• 1/2 cup crushed walnuts
• 1/2 cup peanut butter
• 1/2 cup almond butter
• 1/4 cup maple syrup

METHOD

1. Add a little water to your whole dates and warm them gently to make chopping them easier, or use pre-chopped dates (but rinse them with warm water first)
2. To your dates, add the walnuts, coconut, and hemp and mix
3. Next, add your nut butters and maple syrup and mix again. Here you may need to add more syrup or nut butter to get your clusters to stick together.
4. Once they seem to be holding together, either spread them on a wax paper covered cookie sheet and place in the fridge or freezer, or shape them into ball-like clusters and place them in muffin tin liners to be cooled.