I’m trying to get organized enough to post something about cooking or baking or just sweet things on a certain day of the week, such as Tuesdays, but my organization skills have failed me so far. I’ll keep trying, so I’m starting over today. This past weekend some of our children were coming, and I was searching my brain for something sweet to bake. We were tired of the many rich pies and cakes of the holidays. Cookies sounded more like it. I pulled out my old recipe box and came across two of my favorites. The Chocolate Krinkle Cookies recipe brought back a fond memory.
When I was a kid, I belonged to the 4-H club. The group had a picnic down at Mill Pond Park in San Saba. A lady from Richland Springs by the name of Mattie Ware brought these cookies. I thought I was in heaven when I bit into one of her cookies. It tasted very much like a brownie, but it was a beautiful little cookie, yet so soft and fluffy. My mother suggested I tell Mattie how much I liked the cookies. I did. Mattie said, “I’ll bring you the recipe the next time I’m in town. You’re old enough to bake some.” I was shocked. I must have been about ten years old, and I didn’t think I could really bake these cookies by myself. Mattie brought her recipe by our house one morning when she delivered the fresh churned butter and eggs she sold Mama every week. I’ve been baking these cookies ever since. Yummmmmmmmmy!!!!!!!
Chocolate Krinkle Cookies
1/2 cup Mazola Corn Oil
4 squares unsweetened chocolate-melted
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
2 cups sifted flour
Mix all at one time. Then, place in the freezing unit of the refrigerator for at least one hour or refrigerate for several hours. Then, drop by teaspoons into confectioner’s sugar (white powdered) and roll into balls. Place on cookie sheet in balls and bake 10 minutes at 350 degrees.
As promised, here is the recipe for the delicious “Apricot Bars” which will earn you many compliments, especially from the guys!
1 & 1/2 cups sifted flour
1 teaspoon baking powder
1 cup brown sugar
1 & 1/2 cups quick rolled oats
3/4 cup of butter
1 cup apricot jam or cooked, dried apricots (mashed)
Mix flour, baking powder, brown sugar, and oats. Cut in butter till crumbly. Pat 2/3 of the mixture into a 13X9 1/2 X 2″ baking dish. Spread with jam. Cover with remaining crumb mixture. Bake in moderate oven (350 degrees) for about 35 minutes. Cool and cut into bars. Makes about 2 dozen.
You won’t be disappointed in this recipe!
I didn’t rise at my usual 5 to 5:30 a.m. because we have a teacher work day today at our little rural school. I am so glad for this day to get re-organized although I can’t help but wish we had 2 or 3 “work” days before the students come back. I have so much to do! Our little school is such a treasure. We have about 115 students in grades K through 12. One man serves as the principal for grades K -12, and the same man serves as the superintendent! I teach English to grades 8-12 as well as speech and theatre arts. I also direct the One Act Play for competition. All of the adults have schedules that just wear us out, but the children are real treasures. They are like sponges and just waiting to soak up all that one can offer them. For the most part, they are co-operative and want to learn and very few of them are interested in cheating. These children live in this rural, poverty-stricken area, and they don’t have much in the term of finances, but I’ve enjoyed working with them more than any group I’ve ever taught, and I’ve been teaching for a long, long time!
What a beautiful day and sunrise it is here in San Saba County, Texas! The air is crisp, but there is no wind and beautiful light is shining on the Liveoak trees and reddish-brown rocks and the prickly pear cactus as I sit here writing on my laptop in my living room area.