Ah, the sweet, sweet sounds of the holiday season, namely cookies and fudge

RECIPE FINDER

December 02, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

It's a sweet time, a promise of holidays with cookies and fudge time.

These recipes should please.

Robert Wolfe from Ellicott City wanted a Snickerdoodle cookie recipe "where the cookies remain soft. From the recipe I use, the cookies always get hard," he wrote.

And, Mamie Eisenhower fudge?

Olivia Yeager from Fulton, who requested this recipe, received an answer the day it was printed. She wrote, "the same day my request appeared in the paper, a reader recognized my name and called my husband (State Sen. Thomas Yeager) at his office in Annapolis. He gave her my number. Sure enough she had the recipe I wanted. The recipe exchange has certainly worked out well for me."

We print it here for those who do not have it.

Chef Syglowski at the Baltimore International Culinary College, who tests sent-in recipes, chose two Snickerdoodle versions, one from Connie Drummond of Ellicott City and one from Mrs. Wilmer F. Cline from Placerville, Calif.

He also chose the Mamie Eisenhower fudge recipe sent by Theresa J. Stewart of Gambrills.

Drummond's Snickerdoodles

Makes about 3 dozen.

1 cup butter, softened

1 1/2 cups confectioners sugar

1 egg

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

1/4 cup regular sugar

1 teaspoon cinnamon

Cream butter in large bowl and gradually add the confectioners sugar beating until fluffy. Beat in eggs and vanilla. Mix flour, baking soda, cream of tartar and salt and gradually add to the creamed mixture.

Chill dough at least 2 hours, then shape into small balls and roll in a mixture of the sugar and cinnamon.

Bake at 400 degrees for 5 to 8 minutes on an ungreased cookie sheet until light brown.

Cline's Snickerdoodles

Makes 5 dozen 2-inch cookies.

1 cup soft shortening

1 1/2 cups plus two tablespoons sugar

2 eggs

2 3/4 cups sifted flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

Mix shortening, 1 1/2 cups sugar and eggs together. Sift flour, cream of tartar, baking soda and salt together and stir into shortening mix. Blend remaining sugar with cinnamon. Roll dough into balls the size of small walnuts, then roll in the cinnamon-sugar mixture. Bake in a 400-degree oven for 8 to 10 minutes until browned but still soft. "These cookies puff up at first then flatten out with crinkled tops," wrote Mrs. Cline.

Ms. Stewart says her fudge recipe "came from the 1965-1966 cookbook from St. Joseph's Catholic Church in Derry, Pa., my old hometown."

Mamie's million dollar

fudge

Makes about 5 pounds.

4 1/2 cups sugar

pinch of salt

12 ounces semi-sweet chocolate bits

1 pint marshmallow cream

2 tablespoons butter

1 tall can evaporated milk

12 ounces German sweet chocolate

2 cups nuts

Boil sugar, salt, butter and evaporated milk together for 6 minutes.

Put chocolates, marshmallow cream and nuts in a bowl. Pour the boiling syrup over all and beat until chocolate is melted.

Pour into a greased 8-by-8-by-2-inch pan and let stand before cutting. Store in airtight containers.

*

Note: Last week in the cranberry relish recipe from Martha Schaeffer of Westminster, the apples were omitted from the chopping instructions which should have read "put apples, cranberries, lemon and oranges through a food choppper, medium blade. For the apples and oranges, remove seeds and core but do not peel."

*

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests

* Mrs. Paul Hoffman of Liverpool, Pa., wants a recipe for "Pancit. I believe that's the way you spell it," she said. "My husband had it when he was stationed in the Philippines. It is pork, chicken or shrimp in a sort of dough roll which is served with rice," she said.

* Vivian Cassel of Timonium wants to know if anyone remembers the Hershey Almond Pie which was popular some years ago "back more than I'd like to say. I cannot find it anywhere," she wrote.

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