2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter ( 1 1/2 sticks), room temperature
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/2 ounces unsweetened chocolate, melted and cooled
chocolate chips, about 3 to 4 dozen (or use other candies for eyes)
cashews, about 3 to 4 dozen
Sift together the flour, baking powder, baking soda, and salt.
In a mixing bowl, cream butter and sugar; beat in egg and vanilla, beating until smooth and creamy.
Gradually blend in dry ingredients. Remove about 2/3 of the cookie dough to a floured surface. To the remaining dough, add the cooled melted chocolate, blending well.
Roll out half of the vanilla dough to a 10- x 4 1/2-inch rectangle. Shape half of the chocolate dough into a roll 10 inches long; place on the vanilla dough portion. Wrap the vanilla dough around chocolate dough; wrap in foil. Repeat with remaining vanilla and chocolate dough; chill rolls for about 2 to 3 hours.
Cut rolls of dough into slices about 1/4-inch thick. Place two slices together on a greased cookie sheet; pinch upper edge of each cookie to make ear tufts and place a chocolate chip in the center of each chocolate dough eye section. Place a cashew at the bottom connection of the two cookies to make the beak. Repeat with remaining cookies.
Bake owl cookies at 350° 8 to 12 minutes, until lightly browned. Remove from baking sheet and let cool on racks. Store between layers of waxed paper or foil in tightly covered containers.
This is my favourite recipe for Macaroni and Cheese, it’s from a 1958 Good Housekeeping pamphlet and the one my mom always made.
Susan’s Baked Macaroni and Cheese
1 TBSP of salt
½ lb of macaroni in 2 ½ inch pieces or elbow macaroni (about 2 cups)
(Mom used the big elbow macaroni not the tiny ones like ones in Kraft mac & cheese
1 small onion
2 TBSP of butter or margarine
1 TBSP of flour
¼ tsp of dry mustard
¾ tsp salt
Speck of pepper
2 cups of milk
½ l of Cheddar cheese (about 2 cups)
¾ cup fresh bread crumbs (I leave these out because I don’t like them)
4 tsp of butter or margarine
In a large kettle bring to boil 3 qts of water with 1TBSP of salt.
Start heating oven to 400 degrees. Grease 1 ½ qt casserole
Drop macaroni into boiling water; boil, uncovered, stirring often with fork, about 9 minutes
Or until piece rubbed between fingers parts fairly easily.
Meanwhile, mince onion, (about 4 tsps) put in double boiler with 2 TBSP of butter. When butter is melting, stir in flour, mustard, salt and pepper; cook until smooth and hot, stirring often.
Slice about 3/4 s of the cheese right into the sauce; stir until the cheese is melted. ( if preferred, slice or grate cheese ahead, using medium grater)
When the macaroni is tender, drain into colander; turn into casserole. Pour cheese sauce over macaroni, tossing lightly with fork so that all the macaroni gets nicely coated. Top with rest of cheese.
Toss bread crumbs with 4 tsp of melted butter. Sprinkle over the cheese.
Bake uncovered; 20 minutes.
Makes 4 servings as a main dish and 6 when served instead of potatoes.
For 2 servings:
Use the following ingredients: 1/3 lb of cheese, 1 1/3 cups raw macaroni, 1 TBSP of minced onion, 4 tsps of butter, 2 tsps of flour, ¼ tsp of dry mustard, ½ tsp of salt, speck pepper, 1 1/3 cups of milk. ½ cup fresh bread crumbs, and 1 TBSP butter. Bake in 1 qt casserole at 400 degrees for 20 minutes.
5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)
2 drops oil of anise
Flour to make stiff enough to knead
Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured
If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.
3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar
Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.
Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.
Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.
As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.
This used to be my favourite dough to sneak pieces to eat while we were cutting them out.