What are you baking now?

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Sure! 'll try to get to that this weekend. I'd love to see your family recipe too. Hopefully they are different and I can try two different kinds of pineapple cookies!
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Here we go. This recipe originally came from a Betty Crocker cookbook Mom got in the early 60's.

Pineapple Cookies

1 cup soft shortening
1 1/2 cups sugar
1 egg
1 can (9 ounces) crushed pineapple with juice
3 1/2 cups flour
1 tsp salt
1 tsp soda
1/4 tsp nutmeg
1/2 cup chopped walnuts (optional)

Mix shortening, sugar and egg well. Stir in pineapple. Blend flour, soda, salt and nutmeg; stir in. Mix in nuts. Chill one hour. Drop rounded teaspoonfuls 2 inches apart onto a lightly grreased baking sheet. Bake 8 to 10 minutes at 400 degrees or until no imprint remains when touched lightly. Yield: 5 dozen.


We usually ice some of them with vanilla frosting, and leave some plain.

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Your Mom and my Mom must have gotten this recipe from the same cookbook 'cause they are identical (except for the frosting you've added). Yep, I just noticed it is the Betty Crocker cookbook from the same era. I changed mine a little by adding more nutmeg, and pineapple (but less juice) and substituting butter for the shortening, other than that they are the same. The butter means they come out less puffed up but I add an extra small egg and that helps a little. I also find the dough needs to chill longer when I use butter (about 3 hours).
I have to admit the dough is the best part for me. This dough is to die for when eaten raw! I love knowing where my eggs come from and that they are safe cause then I can indulge in things like cookie dough and real egg nog!!!
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Last edited:
Quote:
Here we go. This recipe originally came from a Betty Crocker cookbook Mom got in the early 60's.

Pineapple Cookies

1 cup soft shortening
1 1/2 cups sugar
1 egg
1 can (9 ounces) crushed pineapple with juice
3 1/2 cups flour
1 tsp salt
1 tsp soda
1/4 tsp nutmeg
1/2 cup chopped walnuts (optional)

Mix shortening, sugar and egg well. Stir in pineapple. Blend flour, soda, salt and nutmeg; stir in. Mix in nuts. Chill one hour. Drop rounded teaspoonfuls 2 inches apart onto a lightly grreased baking sheet. Bake 8 to 10 minutes at 400 degrees or until no imprint remains when touched lightly. Yield: 5 dozen.


We usually ice some of them with vanilla frosting, and leave some plain.

lol.png
Your Mom and my Mom must have gotten this recipe from the same cookbook 'cause they are identical (except for the frosting you've added). Yep, I just noticed it is the Betty Crocker cookbook from the same era. I changed mine a little by adding more nutmeg, and pineapple (but less juice) and substituting butter for the shortening, other than that they are the same. The butter means they come out less puffed up but I add an extra small egg and that helps a little. I also find the dough needs to chill longer when I use butter (about 3 hours).
I have to admit the dough is the best part for me. This dough is to die for when eaten raw! I love knowing where my eggs come from and that they are safe cause then I can indulge in things like cookie dough and real egg nog!!!
big_smile.png


How fun they had the same cookbook.
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Although really, I have to say it's a good one.

I rarely make these and just indulge when Mom does because of the shortening. I'll have to try your butter version. That sounds better. How true about our fresh eggs! I like not having to worry about issues with commercial eggs. Not to mention our own have so much more flavor!
 
Just made some blackberry cobbler. It's not pretty like in the cookbook I got it from, but the blackberries needed used up anyway.

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Sometime back I was reading my favorite cooking magazine "Fine Cooking" that had an article about Baking Powder. They published the recipe for making your own. So thought I'd pass that along for those of you who like to make your own. I like it since I know what is in it and can make sure there are no added chemicals.

Sandee

Homemade baking powder from Fine Cooking Magazine

There are two reasons you might want to make your own baking powder:

1. You get to choose the ingredients that go into it (and can avoid acids that contain aluminum, which may result in a metallic taste).

2. It will be really fresh (because if the purchased kind is kept on the shelf too long, moisture from the air can cause the acid to mix with the baking soda, thereby neutralizing both).

It’s simple to do. Mix two parts cream of tartar with one part baking soda and one part cornstarch. Store in a cool, dry place for up to several months. How long it lasts depends on how air-tight it’s stored, how often you open it, and the humidity.

To test the freshness of your baking powder, either homemade or purchased, add 1 tsp. to 1 cup of hot water. The mixture should bubble. If it doesn’t, toss it.
 
I should have posted in this thread long ago! I'm baking cinnamon sweet bread right now, and plan to bake some molten chocolate cakes after the bread comes out of the oven.

Don't you just love the smell of bread baking?
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I love that website!

Me too, it's my favorite..and I don't even eat half the stuff I make.
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Gosh, I would make so many more of those recipes if half my family weren't diabetic. And those recipes don't go too easy on the sugar, do they?

I rarely get to eat what I make. Family, friends, and neighbor boys always seem to get to it first.
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