The Joy of Spam Folder Cooking

Category: Cookies

English Rocks

This week my spam folder brought me cookies.  I love cookies!  Cookies of all kind are awesome.  The cookies my spam folder delivered are called English Rocks.  English Rocks?  What kind of name is that for a cookie?  That makes me think of the Cliffs of Dover, which isn’t exactly an appetizing cookie thought.

But in the interests of science and this blog, I gave it a shot.

English Rocks

  • One and one-half cups of brown sugar
  • Two-thirds cup of shortening
  • Two eggs
  • One teaspoon of soda, dissolved in four tablespoons of water
  • Two teaspoonfuls of cinnamon
  • One teaspoonful of nutmeg
  • Two and one-half cups of flour
  • One and one-half cups of finely chopped nuts
  • One and one-half cups of finely chopped raisins

Put all ingredients in a mixing bowl. Mix thoroughly and drop by a teaspoon on a well-greased and floured baking sheet and bake for twelve minutes in a moderate oven.

Normally it’s ‘cream this, wait, add this’ but this time, throw it all in a bowl.  Easy enough to do!  This is what the batter looks like:

 

English Rocks Batter

English Rocks Batter

Looks almost like chocolate chip cookie dough, doesn’t it?  Except those dark spots are raisins and not chocolate chips.

Using my handy dandy cookie scooper (Fred gave it to me.  I think he just wants more cookies) I scooped out the dough.

English Rocks Ready to Bake

English Rocks Ready to Bake

This cookie dough made a lot of cookies! I got one short of 7 dozen cookies out of it.  They even looked pretty.

English Rocks

English Rocks

Fred said they tasted kind of like oatmeal cookies without the oatmeal.  He must have liked them, he ate six at one sitting and took the rest into the office.  I think he shared them with his co-workers, at least, that’s what he said he did.

Until next time, toodles!

South Dakota Sunflower Seed Cookies

This week, my spam folder was kind.  No liver, for one thing.  No prunes, for another.  Instead, we get Sunflower Seed Cookies from South Dakota. Cookies are a good thing!  Prune cookies are a bad thing.  I’m guessing someone has made that recipe and… looks like I’m right.  Spiced Prune Cookies.  So not a good thing in my opinion.  That’s one of those things that shouldn’t exist.

Anyway, back to this week’s recipe. This recipe was a bit odd to me, there’s no eggs. I always think of eggs as the glue that keeps a recipe together, and the lack of eggs was just weird.

The recipe!

South Dakota Sunflower Seed Cookies

  • 1-1/2 cups margarine, softened
  • 3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1 cup shredded coconut
  • 1 cup sunflower seeds

Preheat oven to 350 degrees F (175 degrees C).

Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.

Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Makes 2 -3 dozen.

I had to try it out, of course. I do love sunflower seeds. The recipe didn’t say what kind of sunflower seeds to use and by that I mean should I use roasted or unroasted? I went with roasted because, well, they’re my favorite. I also ate the leftover seeds, which made it just perfect.

Once I put everything in the pan, it looked like this:

Sunflower Seed Cookie Dough

Sunflower Seed Cookie Dough

It doesn’t need to eggs to be glued together, so that was nice. I took a picture of the pan in the oven. It came out slightly tilted because I was leaning over to take it:

Baking Sunflower Seed Cookies

Baking Sunflower Seed Cookies

And once I pulled them out of the oven, they looked like this:

Sunflower Seed Cookies

Sunflower Seed Cookies

The recipe said it would make 2-3 dozen cookies. I got 5 dozen cookies out. Good thing both Fred and I thought they were delicious! He said they reminded him of pecan sandies, only with sunflower seeds and coconut. Then he asked me if they were healthy. I just laughed at him.

Oatmeal Drops

My spam folder was very kind to me this week when it brought me the recipe for oatmeal drops. I love oatmeal cookies. Not as much as chocolate chip cookies, but they’re still delicious.  I love them with raisins or dried apple or craisins or dried blueberries, or without any fruit.  Maybe next time I’ll make them with chocolate chips or white chocolate chips.

I got everything together to start the recipe and discovered I was out of raisins. Oh well, I like oatmeal cookies without raisins, even if Fred thinks they’re just a way to eat some fruit. He’d say ‘look, I had fruit!’ after eating three oatmeal cookies. I tried to tell him that didn’t count, but he didn’t care. He had fruit.  Especially if I made them with dried apple.  He loves those.

Anyway, on to the recipe!

Place in a saucepan

One cup of corn syrup,

One-half cup of shortening,

One cup of chopped raisins.

Bring to a boil and cook for five minutes and then add

One teaspoon of soda dissolved in

Four tablespoons of cold water,

Two cups of rolled oats,

One-half cup of flour,

One-half teaspoon of nutmeg.

Mix and then drop by the spoonful on a greased and floured baking 
sheet two inches apart. Bake in a hot oven for ten minutes.

I did what the recipe said!  Here’s my saucepan with the recipe ready to go:

Oatmeal Drops in the Pan

Oatmeal Drops in the Pan

And then I dropped them on a baking sheet.  It wasn’t floured because that is just really messy, I used parchment paper instead:

Oatmeal Drops in the Pan

Oatmeal Drops in the Pan

I’m not sure what happened, but this is the outcome:

Baked Oatmeal Drops Fail

Baked Oatmeal Drops Fail

Needless to say, these went into the trash.  I didn’t even let them finish baking.

At some point I messed up that recipe and I didn’t get my oatmeal cookies.  But I had a yen for them, so I made some with my favorite recipe.

Successful Oatmeal Cookies

Successful Oatmeal Cookies

Until next time, toodles!

Minnesota Munchers

Hi there, sugar!

So the latest recipe made Fred very happy, ’cause he sure loves a good cookie.   Fred’s definition of a ‘good cookie’ is one that contains chocolate chips.

This one has the name ‘Minnesota Munchers’ for reasons I can not figure out.  I know someone who grew up in that state and he said he’d never had one himself.  He thought the recipe sounded great, so he was sure after me to make it.  So make it I did!
So on to the recipe!

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream
together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour,
baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips,
toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in
preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire
racks. Makes 4 dozen.

 

Doesn’t that sound great?  It’s basically a chocolate chip cookie with added toffee and pecans.  They did turn out pretty too.

 

IMG_2433

And tasty!  Fred said he’d like it a lot if I’d make these almost as often as I make regular chocolate chip cookies.  I’d call them a success!

Until next time, toodles!

 

 

 

Soft Cookies

Hi there, sugar!

I still find it just so funny that those spammers put recipes in the spam they send out. I suppose if they’re going to try to send us viruses, it’s nice of them to send something useful at the same time.

So back to the recipes. This week’s find is one for SOFT COOKIES. Yup, the name in the recipe is in all capitals, just like I typed. Makes me feel like the cookie recipe is screaming at me. What a strange thing for a recipe to do. The name is weird too. Normally I like my cookie names to give me a hint of what I’m getting. Chocolate chip! Peanut Butter! Ginger Snaps! Sugar cookies! Those names just step right up and say ‘Hi, you’re getting this in your cookie’. Soft cookie tells me… I’m making a soft cookie?

On to the recipe!

Place in a saucepan

One cupful of molasses,

Six tablespoons of shortening.

Bring to a boil and then add

One teaspoonful of ginger,

One and one-half teaspoonfuls of cinnamon,

One-half teaspoon of allspice.

So, that’s different to me. I’ve never made cookies in a sauce pan. Of course, most of the time I just make chocolate chip cookies, but that’s neither here nor there.

I used butter for the shortening. I wanted to use regular shortening, but when I opened the can, it turned out to be empty. Oopsy!

Stir to blend and then take from fire and let cool, now add

One egg,

One cupful of sour milk,
One teaspoonful of baking soda.

Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls. Form into balls the size of a walnut and then flatten between the hands. Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.

Well, Mr. Google told me that sour milk is ‘1 tablespoon of vinegar in a measuring cup, then add milk until it’s a cup’. So that’s what I did.

I also had to ask Mr. Google what a Dover egg-beater is. Turns out it’s a hand mixer. I own no hand mixer and I won’t own a hand mixer when I have a perfectly reasonable KitchenAid® mixer. And so that’s what I used. I poured the mixture from the sauce pan into the mixer bowl and did the rest of the recipe in there.

Also according to Mr. Google a moderate oven is somewhere between 350 and 375 degrees, so just for fun, I went with the top end. I bake my chocolate chip cookies at 375 and that works, so why not this.

And they turned out quite tasty! Thanks to the spam folder, Mr Google and my KitchenAid®.

soft-cookies

Until next time, toodles!

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