About eight years ago I attended the SCBWI conference in LA, not knowing anyone. I went to get my name tag on the first day and realized I didn't have any idea how to put it together. I moved off to a little table and started fumbling, to discover another person was doing the same. We both laughed, and have now been friends for eight years. Anne Ylvisaker and her wonderful books have been to STDL twice to the delight of readers of all ages (the picture is from one of those visits, in the STDL teen center). While her books are youth and teen, they are from eras that appeal to seniors as well as her cleverly crafted titles pull readers into history and memorable family stories. I've given many copies of Little Klein and Dear Papa as gifts. I'm so pleased to have Anne guest blog this week.-Amy

Don’t tell my sister, but I’ve got current custody of our copy of Betty Crocker’s New Boys and Girls Cookbook. In a circa 1975 spat, I wrote my name boldly in blue ballpoint inside the cover. At some point she inked over my name in a neat rectangle – she was always the neat one – and printed hers with a groovy wavy underline. How the book ended up in my adult kitchen I do not know, but I suspect she’s hiding our Betty Crocker Cooky Book so we’re probably even.

I was never much interested in this book to begin with. At the outset, Betty introduces her test helpers, the children who got not only to cook (I imagined) at her side, but also to eat everything in the book. How had I missed the opportunity to be a test helper? I lived in Minneapolis, Betty’s own home. Adding salt to my wound was the quote from Test Helper Alpha, she of the perfect little bob and dotted shirt, “We always left the kitchen clean. Then Mother liked to have us help.” I’d overheard my own mother on the phone with a neighbor saying, “Anne is such a mess in the kitchen.” Even if I had been invited to Betty’s, Alpha would have been her favorite.

The recipe inspiring my mother’s comment is the only one I remember making in this book, and it remains one of my favorite cookies. Made with those little red-skinned party peanuts, they are salty/sweet, crunchy/soft delights.

Salted Peanut Crisps

Heat oven to 375
Mix thoroughly in bowl
1 cup soft shortening (part butter)
1 ½ cups brown sugar (packed)
2 eggs
2 teaspoons vanilla
Stir together in another bowl
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon soda
Mix these dry ingredients into shortening mixture.
Stir in
2 cups salted peanuts
Drop dough by rounded teaspoonfuls about 2 inches apart on baking sheet.
Grease the bottom of a glass. To flatten each cooky, dip glass in sugar and press on dough.
Bake 8 to ten minutes.
Cool on wire rack.
Makes about 6 dozen cookies.