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When I was in elementary school, I had to get up early, eat early, & get off to school. I was never a person who could tolerate eating as soon as I got up, but I am border-line hypoglycemic, so not eating wasn't an option, either. Mom was not a person who enjoyed cooking, but she did it, as part of her responsibility to her family. Looking back, I remember her trying so hard to find things that I could stomach, first thing in the morning! I remember eating butter-fried Cheerios, buttered toasted shredded wheat biscuits (we were big on butter, then, not knowing how bad it might be for us!). I, also, remember eating Campbell's soup! Mom's best contribution, though, was Breakfast Cookies--aka granola cookies or kitchen sink cookies! I don't know where she got the recipe, but they are cake-like cookies, full of all kinds of goodness & I make them, to this day! I've messed, some, with the recipe (I do like to cook!), but, in the essentials, they are, still, the same cookies that Mom made for me, maybe 50 years ago. Thanks, Mom! I sure do appreciate it!
Breakfast Cookies
In a large mixer bowl, cream together:
3/4 c. (1 1/2 sticks) butter
3/4 c. brown sugar, packed
2 eggs
1 tsp. vanilla extract
In a medium bowl, sift together:
2 c. all-purpose or white whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
In a large bowl, mix together:
1 c. Raisin Bran or Wheaties cereal
1 c. oatmeal, uncooked
1 c. raisins
1 c. sliced almonds or chopped walnuts
1/4 c. each of several of the following--wheat germ, oat bran, shredded coconut, minced candied ginger, snipped prunes, apricots, or dates.
Beat the sifted mixture into the creamed mixture. If it is too heavy, add another egg or a little milk. Stir in the ingredients from the third bowl.
Preheat oven to 375 degrees F. On lightly greased cookie sheets, place 1/8 c. dough for snack-sized cookies or 1/4 c. for breakfast-sized, flattening slightly. Check after 10-12 minutes. Bake until set. Cool on racks. These cookies freeze well.
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