Kitchen Fun for Kids
Mary Newton, of Winterset, Iowa, sent in her recipe for No-Roll Sugar Cookies. "Grandma Abbott always had her wafer-thin sugar cookies waiting for us in the brightly colored old tin sitting in the back pantry on the farm. She raised eight children, babysat nine grandchildren and fed many a laborer in her big farm kitchen. The tin was never empty," she says.
Elsie Probasco, of Bartley, Neb., sent in her recipe for Sour Cream Raisin Bars. "When I serve cookies at church, everyone asks for Sour Cream Raisin Bars. And a friend asks me to make a pan of these bars for her for Christmas. So I've made a lot of them!" she says.
The recipe for Old-Fashioned Applesauce Raisin Cookies, from our sister publication Relish, is perfect for enlisting the help of kids, who will enjoy sprinkling the walnuts and raisins on top of the cookies before baking.
Old-Fashioned Applesauce Raisin Cookies
Mark Boughton
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
3/4 cup shortening
1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
Instructions
1 cup packed brown sugar
1/2 cup applesauce
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped raisins
1/2 cup chopped walnuts
1. Preheat oven to 375F.
2. Mix together shortening, brown sugar, applesauce and egg until smooth. In a separate bowl, combine the flour, baking soda, salt, sinnamon and cloves then stir into applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each with walnuts and raisins. Bake 10 to 12 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack. Yield: 2 dozen
Recipe courtesy of Wildflowers Inn B & B, www.wildflowersinn.com
"Relish Tastes of America," December 2006
Nutritional Information
2. Mix together shortening, brown sugar, applesauce and egg until smooth. In a separate bowl, combine the flour, baking soda, salt, sinnamon and cloves then stir into applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each with walnuts and raisins. Bake 10 to 12 minutes. Cool on baking sheet 5 minutes before transferring to a wire rack. Yield: 2 dozen
Recipe courtesy of Wildflowers Inn B & B, www.wildflowersinn.com
"Relish Tastes of America," December 2006
Per cookie: 160 calories, 8g fat, 2g prot., 21g carbs., 1g fiber, 80mg sodium.
No-Roll Sugar Cookies
High Cotton Food Styling and Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
1½ cups confectioners’ sugar
6 tablespoons granulated sugar
1½ cups (3 sticks) butter, softened
2 eggs
3¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
1 ½ teaspoons vanilla extract
Instructions
6 tablespoons granulated sugar
1½ cups (3 sticks) butter, softened
2 eggs
3¼ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
1 ½ teaspoons vanilla extract
1. Preheat oven to 350F.
2. Cream together sugars and butter with a mixer at medium speed. Add eggs and mix well. Add flour, baking soda, cream of tartar and vanilla; mix well.
3. Roll dough into walnut-size balls. Place on an ungreased baking sheet. Flatten with the bottom of a glass that has been dipped in sugar. Bake about 10 minutes, until light golden. Makes 4½ dozen cookies.
Yield: 4 to 5 dozen.
Nutritional Information
2. Cream together sugars and butter with a mixer at medium speed. Add eggs and mix well. Add flour, baking soda, cream of tartar and vanilla; mix well.
3. Roll dough into walnut-size balls. Place on an ungreased baking sheet. Flatten with the bottom of a glass that has been dipped in sugar. Bake about 10 minutes, until light golden. Makes 4½ dozen cookies.
Yield: 4 to 5 dozen.
Nutritional facts per cookie: 80 calories, 5g fat, 1g protein, 9g carbohydrates, 0g fiber, 65mg sodium.
Sour Cream Raisin Bars
High Cotton Food Styling and Photography
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
share your recipes
email this recipe to a friend
buy our cookbooks
2 cups raisins
1½ cups water
1 cup packed dark brown sugar
1 cup (2 sticks) butter, softened
1¾ cups old-fashioned oats
1¾ cups all-purpose flour
1 teaspoon baking soda
3 egg yolks
1 cup granulated sugar
1 ½ cups sour cream
2 ½ tablespoons cornstarch
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
1½ cups water
1 cup packed dark brown sugar
1 cup (2 sticks) butter, softened
1¾ cups old-fashioned oats
1¾ cups all-purpose flour
1 teaspoon baking soda
3 egg yolks
1 cup granulated sugar
1 ½ cups sour cream
2 ½ tablespoons cornstarch
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
2. Combine raisins and water in a medium saucepan. Cook over medium heat 10 minutes; drain well and set aside to cool.
3. Combine brown sugar, butter, oats, flour and soda in a medium bowl; mix well. Press half the mixture (about 2 cups) into the bottom of pan to form a crust. Bake 7 minutes, until partially cooked and slightly set.
4. Combine egg yolks, granulated sugar, sour cream, cornstarch and cinnamon in a medium saucepan and stir until cornstarch is dissolved. Cook over medium heat until mixture thickens and resembles pudding, about 8 minutes. Remove from heat; stir in the raisins and vanilla.
5. Pour onto crust and crumble remaining oat mixture evenly over top. Bake 25 minutes, or until set. Cool completely on a wire rack before cutting. Makes 36 bars.
Nutritional Information
2. Combine raisins and water in a medium saucepan. Cook over medium heat 10 minutes; drain well and set aside to cool.
3. Combine brown sugar, butter, oats, flour and soda in a medium bowl; mix well. Press half the mixture (about 2 cups) into the bottom of pan to form a crust. Bake 7 minutes, until partially cooked and slightly set.
4. Combine egg yolks, granulated sugar, sour cream, cornstarch and cinnamon in a medium saucepan and stir until cornstarch is dissolved. Cook over medium heat until mixture thickens and resembles pudding, about 8 minutes. Remove from heat; stir in the raisins and vanilla.
5. Pour onto crust and crumble remaining oat mixture evenly over top. Bake 25 minutes, or until set. Cool completely on a wire rack before cutting. Makes 36 bars.
Nutritional facts per bar: 190 calories, 7g fat, 2g protein, 29g carbohydrates, 1g fiber, 80mg sodium.
first appeared: 4/19/2009
Upload Your Own Stories, Photos and Videos
Discuss this Article
There are no current discussions for this article. Why not be the first?
Below are the most recent American Profile articles:
- 'Petticoat' Memories
- Holiday Gift Guide
- Cranberry Country
- Make-Ahead Thanksgiving Dishes
- Managing Money as a Couple
- Tortellini Toss
- Yo-Yo Fanatic
- Citrus Treats
- Far Flung
- The Rocking Rockettes
Below are the most recent, highest rated American Profile articles:
- Library Cats
- What's the Deal with the Imus Ranch?
- Handcrafting Fish Lures
- Kenny Chesney's Christmas
- Barber Shops
- Home Sweet Home
- Smoke, Sizzle & Sauce!
- Knitting with Love
- Facing the Giants
- The Quilt Bus
Below are the most recent, highest rated American Profile recipes:
- Blueberry Cream Cheese Pound Cake
- Everyone's Favorite Chicken
- Italian Cream Cake
- Zucchini Bake
- Chicken Supreme
- Chicken Wings
- Double Chocolate Oatmeal Cookies
- Quick Apple Dumpling
- Green Tomato Casserole
- Georgia Cornbread Cake
Below are the most recent articles from our Relish sister site. Click on the "Spry" tab above to see
the most recent articles from our other sister site.
- Slice & Bake
- A Stuffing Called Panade
- Salad Spinner
- Sweet Home Tennessee
- Holiday Lamb
- Going Cold Turkey
- Sugar & Spice (and a carton of eggnog) is So Nice
- Baby, It's Cold Outside
- Three Great Turkey and Gravy Recipes
- Four Great Cranberry Sauces
Below are the most recent articles from our Spry sister site. Click on the "Relish" tab above to see
the most recent articles from our other sister site.
- Turkey-day dilemmas, solved!
- The Truth About Your Pet's Health
- To dye or not to dye
- Going Gray . . . or Going Broke
- Your Best Defense
- An Unwelcome House Guest
- Perfect Timing
- The Ride of My Life
- A diabetes cure?
- Live Better Now November 2009
