Dear Reader,
Grease, gravy and pink buttercream frosting stains, these are all signals of a great cookbook. Yes indeed, it's the dirtiest cookbook I own and it's my favorite. Spiral-bound, The Loring Family Cookbook is over 30 years old. Bound with a bright blue, torn paper front cover (the back cover is missing), on the first blank page of the 416-page cookbook, I've handwritten my own Table of Contents, directing me to my favorites.
Read on and you'll discover...
A Bit of Family Loring History 1917-1980. Miss Josephine M. Siepker and Matthew Loring were united in marriage June 19, 1917 at St. Andrew's Catholic Church, Tennyson, Wisconsin by Fr. Pape. Ten children came to bless this marriage. Seven girls and three boys." And the family history continues, ending in 1980 when the cookbook was assembled. As of this writing, Mother and Dad Loring could have boasted of 45 grandchildren, 44 great-grandchildren and six great-great-grandchildren.
That's a huge family, which could explain why some of this family's favorite recipes include a few shortcuts, but they aren't short on flavor. I've shared a favorite recipe from this cookbook before, and this past weekend I discovered another: Peanut Butter Cookies, submitted by Bernadine Lauber, a member of the Loring clan.
The cookies are especially tasty with a cup of coffee or tea. And while you're indulging, look through your cookbooks and share some of your dirty little "secrets" with me. Are your favorite recipe pages as stained as mine?
Email me one of your favorite "dirty" recipes, and your name will automatically be entered in a drawing for a cookie scoop, like the one I use. Email [email protected].
PEANUT BUTTER COOKIES
Submitted by: Bernadine Lauber
1 1/2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter (I used chunky style)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp vanilla
Sift together flour, baking powder, and salt. Cream together shortening, peanut butter and sugars until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture to creamed mixture, mixing well.
Form dough into balls. Place 1" apart on ungreased baking sheets. Press crosswise with fork. (I dipped my fork in granulated sugar before crisscrossing.)
Bake for 10-12 minutes in a 375 degree oven. (My oven may run hot. I baked the cookies for 9 minutes.) Makes about 5 dozen cookies.
Bernadine's household hint at the bottom of her recipe page: Use a plastic fork to flatten cookies, dough will not stick to it.
Email me one of your "dirty" recipes and you'll be entered in my drawing. You can reach me at: [email protected]
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
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