Wednesday, June 16, 2010
I've mentioned before on here that I love the Farm Journal series. The series is down to earth, literally, with lots of simple no nonsense type baking. They do have huge quantities and lots of talk about making money from your food, but if you can get past that...
This 1977 title has a lot of fun meals, none of which are pictured on the cover. I don't want to guess what meat is under those rings.
I flipped as I usually do right to the desserts. I've been looking at some gifts from New Orleans for a friend who will be president of YALSA when ALA is in New Orleans next year (let's see if she catches this), and am thinking a lot about pralines! These may not be authentic, but they are better than the 'Chinese Almond Cookies' on the opposite page. As usual, 'ethnic' vintage recipes usually have no accurately cultural ingredients. 'Hawaiian' means a dash of pineapple or coconut sprinkled on top, often. These are least look simple and yummy.
1 1/4 c. unsifted flour
1/4 tsp. salt
1/2 c. butter
1 1/2 c. brown sugar, firmly packed
1 tsp. vanilla
1 c coarsely chopped pecans
Combine flour and salt. Cream together butter and brown sugar in mixing bowl until light and fluffy. Beat in egg and vanilla. Add flour mixture and mix well. Stir in pecans. Cover and chill dough. Shape dough in balls about 1 inch in diameter. Place on lightly greased baking sheets. With bottom of glass, flatten each ball to about 1/4 inch thickness. Bake at 375F oven 8 - 10 minutes or until done. Cool on baking sheets about 2 minutes; remove and cool completely on racks. Makes about 3 dozen cookies.