Reader Recalls C&H Sugar Box Recipe For Potato Chip Cookies
Dear Merri Lou: Here is a recipe for Potato Chip Cookies that are excellent. The recipe comes from the C&H Sugar box, around 1974-1975. Maybe this is the recipe Beth of Spokane was looking for (in the Nov. 18 Notebook column). Best wishes, Laura, Odessa, Wash.
Dear Laura: Thanks for the recipe for our readers.
Potato Chip Cookies
2 cups brown sugar, packed
1 cup shortening
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup crushed potato chips
1 cup chopped nuts
Preheat oven to 350 degrees.
Cream together sugar, shortening and eggs. Stir in flour, soda and vanilla. Mix well. Add chips and nuts; mix well to distribute evenly.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes.
Yield: 5 dozen cookies.
Nutrition information per 2-cookie serving: 186 calories, 10 grams fat (48 percent fat calories), 22 grams carbohydrate, 2 grams protein, 14 milligrams cholesterol, 1 gram dietary fiber, 63 milligrams sodium.
Dear Merri Lou: This is in reply to your article of Jan. 6 regarding oatmeal cinnamon roll recipes. I cut this out of something, obviously; it might have been Parade magazine in the Sunday paper, or maybe not. I have been busy moving - too busy to make breakfast rolls, when Rosauers and Safeway do such a good job. Sincerely, - Jeanne, Spokane
Dear Jeanne: Thanks for your recipe, and a most appreciative thank you to the other readers who sent in oatmeal cinnamon roll recipes. Wish I could print all of them!
Grandma’s Best Cinnamon Rolls
Oatmeal Dough:
2-1/4-2-3/4 cups all-purpose flour
1/3 cup quick oats
1/4 cup granulated sugar
1 package active dry or rapid-rise yeast
1/2 teaspoon salt
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup milk
1/4 cup water
1 egg
Filling:
2 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 cup raisins
Honey Butter Icing:
1/3 cup sifted powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons honey
In large bowl, combine 3/4 cup flour, oats, granulated sugar, yeast and salt. Heat 1/4 cup butter, milk and water until very warm (120 to 130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed.
With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 45 to 60 minutes or until doubled. Punch down dough. (If using rapid-rise yeast, cover kneaded dough and let rest 10 minutes. Proceed with recipe.)
On a lightly floured surface, roll dough into an 18- by 8-inch rectangle; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges. Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces. Place, cut sides up, in a greased 8-inch-square pan. Cover; let rise in a warm place 45 to 60 minutes or until doubled.
Bake at 350 degrees for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. In a small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle on rolls.
Yield: 9 rolls.
Nutrition information per roll: 365 calories, 11.5 grams fat (28 percent fat calories), 61 grams carbohydrate, 6 grams protein, 51 milligrams cholesterol, 2 grams dietary fiber, 251 milligrams sodium.
Dear Merri Lou: I am looking for a cookbook to give to my granddaughter. It’s one we’ve had many years and we like it so well, but I can’t seem to find another one. It’s called the “Settlement Cookbook” by Simon & Schuster, New York, written in the early 1900s and copyright 1965, 1976. Thanks for your help, - Ethel, Spokane
Dear Ethel: I found the book through a mail-order cookbook company called Jessica’s Biscuit in Newton, Mass., which has many out-of-print cookbooks (800) 878-4264; online at www.jessicas.com). Your book, by Kander Schoenfeld, is described as “a treasury of 525 traditional American and Continental recipes in facsimile of the 1903 edition.” Order number is N507P. Good luck!