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Fruchttorte – Mürbeteich

Oh my! It’s a pie with a lattice crust! Basic premise of this recipe is to make a dough, cover the baking pan with it, put on the preserves and make strips to put on top. Now, it doesn’t go into detail about how to weave it in and out to make it pretty, but none of Mom’s recipes goes into very much detail. You just know!

I was doubtful about Google’s translation……what’s that “nitty gritty” all about? Further research using only the word “Eingemachte” could result in either “nitty gritty” or preserved and indicated that colloquially, the ” nitty-gritty “are stored for winter food stocks. Hmmmmm….. I tried the Bing Translation and it understood that “Eingemachte” is something like “preserves” and is more likely what the recipe means. Preserves are quite a bit sweeter than what I would use for pie filling. I imagine making something like a shortbread cookie crust, topping it with the preserves and designing some sort of lattice top. Reminds me of thumb-print cookies during the holidays.


Fruchttorte – Mürbeteich
Auf 1 £ Mehl nimmt man ¼ £ Zucker, ¼ £ Butter, 2 Eier, 1 Guß Rum u 1 Paket Backpulver. Dieses wird mit der Hand geknetet, ausgerollt und auf die Springformplatte gelegt, dann kommt das Eingemachte darüber, hierauf 1 cm breite Streifen mit Eigelb bestrichen und bei starker Hitze gebacken.

Google Tranlate:
Fruit Tart – shortbread pond
At 1 pound flour you take £ ¼ sugar, ¼ £ butter, 2 eggs, 1 cast rum u 1 packet of baking powder. This is kneaded by hand, rolled out and placed on the tin plate, then comes the nitty-gritty about hereupon 1 cm wide strips coated with egg yolk and bake at high heat.

Bing Tranlate:
Fruit tarts – brittle pond
£1 Flour take £¼ sugar, £¼ butter, 2 eggs, 1 cast rum u 1 packet baking powder. This is hand kneaded, rolled out and placed on the Tin plate, then the preserved in this 1 cm wide strips with egg yolk painted and baked at high heat.

My interpretation:
Fruchttorte – Mürbeteich
Mix together 1 lb flour, 1/4 lb. sugar, 1/4 lb. butter, 2 eggs, a squirt of rum and 1 packet of baking powder by hand.  Roll out the dough and place in a pie tin. Cover with preserves.  Cut 1 cm wide strips and lay over the preserves.  Brush with egg yolk and bake at a high heat.


Oatmeal Date Cookies

I think oatmeal cookies are the best.  Now, I suppose you’re wondering which kind, because after all, they come in lots of different textures.  Mom and Dad usually stopped and had coffee at around 4 in the afternoon if he was anywhere near the house and not out in a field.  If I wanted to join them, I’d get a cup of coffee too.  I put lots of sugar and cream in mine, though, and probably didn’t drink much of it, but it was really great for dunking hard cookies.  Often the cookies we dunked were “store-bought” and those were pretty hard and needed a good dunk.  

I have several recipes for oatmeal cookies, and some make a nice soft and chewy one.  Another Betty Crocker recipe has vegetable oil in it and is one of her “Stir and Drop” versions.  That crispy version has peanuts in it.  

My chewy variety usually involves raisins, but this Drover’s Telegram clipping has dates.  Actually this cookie has a date filling, so more work is involved with cooking the filling,  rolling out the dough, using the cookie cutters to make a top and bottom for the cookie, then sealing the edges.  I guess you are just supposed to know how to seal a cookie, but I think I’d use a table fork to press around the edges of the cookie. Probably a pretty simple cookie cutter should be used with the filling and all.   We didn’t have dates around much unless we needed some for a new recipe.  I suppose this recipe prompted Mom to put dates on her list for that week.  Mrs. Schwanz is pretty vague about the amount of flour needed for the recipe, but since this is a rolled cookie you are aiming for a stiffer dough.

Oatmeal Date Cookie

Dear Hope:  “Lauretta” of Oklahoma wanted a soft oatmeal date cookie recipe  This is one I have used.

1 cup butter
1 cup brown sugar
1 egg, beaten
3 cups quick oatmeal
1/2 cup sweet milk
1 teaspoon soda
1 teaspoon vanilla
Enough flour to make dough stiff enough to roll.

Cream butter and sugar, add egg and vanilla.  Combine milk and oatmeal, add soda and flour.  Mix all together and roll thin.  Cut with cookie cutter.

Spread date filling on one cookie, top with another, and seal edges.  For the filling:

1 lb. dates
1 cup sugar
1 cup water

Cook until thick. Remove from stove and cool.l  Add vanilla, and ground nuts if you like.  Bake unti light brown in 350 degree oven.  — Mrs. Wailliam Schwanz, Route 1, Vail, Iowa.




What can I say?  I love coconut in things, and macaroons hit the spot.

Sweet Treat Uses
Macaroons, Fruit

CHICAGO – (UPI) — Macaroons made with candied fruit and rolled oats are a sweet treat.

Beat 3 egg whites until frothy. Add 1/2 teaspoon of vinegar, 1/4 teaspoon of salt and 1/2 teaspoon of vanilla.  Add 1 cup of granulated sugar, a tablespoon at a time, beating well after each addition.  Beat until mixture is stiff and glossy.  Gently fold in 1/2 cup each of mixed candied fruit and uncooked rolled oats (quick or old-fashioned).  Drop from a teaspoon onto greased cooky sheets.  Bake in preheated 300-degree oven 20 to 25 minutes.l  Remove from cooky sheets when cooled.  Makes 4 1/2 dozen cookies.

A recipe in narrative may be hard to do a quick scan of ingredients needed.  I keyed it again in case you want to copy and paste it into your own cookbook.


Candied Fruit and Oatmeal Macaroons

3 egg whites
1/2 teaspoon vinegar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup sugar
1/2 cup mixed candied fruit
1/2 cup uncooked rolled oats (quick or old-fashioned)

Beat egg whites until frothy.  Add vinegar, salt and vanilla.  Add sugar, a tablespoon at a time, beating well after each addition.  Beat until mixture is stiff and glossy.  Gently fold in candied fruit and rolled oats.  Drop  from a teaspoon onto greased cooky sheets.  Bake in preheated 300-degree oven 20 to 25 minutes.  Remove from cooky sheets when cooled.l  Makes 4 1/2 dozen cookies.

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