The UMW compiled favorite and storied recipes from members for a new cookbook, Cooking With Love. The book is packed with mains, sides, desserts, and cooking tips. The cookbook sales continue this Sunday in the Well; after Sunday you may purchase a book by contacting firstname.lastname@example.org.
Here's one of the UMW's very favorite recipes: Mary Duncan's cookies that are served each year at the Humble Heart Bazaar, as submitted by Bazaar chef Jackie Abbott.
MARY DUNCAN’S BAZAAR COOKIES
1 C. margarine, room temperature
1 C. light brown sugar, packed
1 C. sugar
1 C. vegetable oil
1 T. vanilla
1 C. quick oats oatmeal
1 C. crushed corn flakes
1/2 C. chopped pecans (optional)
3 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
Cream margarine and sugar. Add egg and mix. Add each of the following, mixing after each addition: oil, vanilla, oats, cereal, nuts. Sift together flour, soda, and salt and add to the mixture, mixing well. Place teaspoonfuls of the dough on an non-greased baking sheet. Lightly flatten each cookie with a fork. Bake at 325° for approximately 12 minutes. Do not brown.