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Lazarus Oatmeal Raisin Cookies

-----Original Message----- 
From: Judy 
Sent: Sunday, December 27, 2015 11:41 AM
Subject: Lazarus oatmeal raisin cookies

Would love the recipe for Lazarus oatmeal cookies. They were so good! Thank 
you Judy 

Hello Judy,

I found the below recipe here: Tastebook
It says "Source:Lazarus Cook Book".


Oatmeal Cookies


1 lb. butter
2 C. brown sugar
2 C. granulated sugar
1/4 C. molasses
4 eggs
1 lb. raisins
12 oz. dates, chopped
2 tsp. soda
2 tsp. salt
4 C. flour
4 C. oats


Cream butter. Add both sugars and molasses; cream well. Add eggs (beat 1 
minutes). Add raisins and dates to mixture. Blend remaining ingredients 
into mixture. Bake at 375 degrees on lightly greased cookie sheets. Do not 
overbake. Take out when top of cookie looks doughy.
Source:Lazarus Cook Book 

Donut Bank Hermit Cookies

-----Original Message----- 
From: Judy 
Sent: Sunday, December 27, 2015 11:44 AM
Subject: Donut Bank hermit cookies

I would love to have the recipe for donut bank hermit cookies. The donut 
bank is still located in Evansville IN 
Thank you Judy 

Hello Judy,

I can't find any mention at all of the hermit cookies from Donut Bank. They aren't listed on their online menu, which is here: Donut Bank

I'll post this for reader input.


Fauchon Cake Recipe

-----Original Message----- 
From: Susan 
Sent: Sunday, December 27, 2015 3:21 PM
Subject: recipe

Dear Phaedrus;

Years ago, somewhere in 1970-1973, there was an article featuring recipes 
from Fauchon, the famous Parisian patisserie, in either Family Circle or 
Good Housekeeping magazine.  There were just a few recipes but the one I'm 
required several steps.
It featured a loaf cake that was made with crushed almond brittle  (and 
other things) which was baked and set aside to become firm.  Then a thick 
chocolate ganache was produced that had to be mixed in a bowl over ice.  A 
thin chocolate bark was made as well.
The assembly consisted of a thin layer of cake, drizzled with a red 
raspberry conserve or jam, then ganache and so forth til it was assembled. 
Then when all was layered, the ganache encased the whole cake and then atop 
that was applied the chocolate paper thin bark and finally sprinkled with 
the remainder of the ground up almond brittle.
It was quite a recipe and quite a feat but delicious and rich.  It was 
probably the only article in those days with Fauchon recipes so if there's 
an archive somewhere it may be found.

Thank you and good luck!!!!


Hi Susan,

I can't find any mention of this cake, nor a cake recipe with those ingredients that mentions Fauchon, Good Housekeeping, or Family Circle. I could not find any mention of an article in either of those magazines that featured recipes from Fauchon.

Fauchon has a website here: Fauchon

Perhaps you should e-mail them. If they won't send you the recipe, perhaps they will tell you which issue of which magazine the recipe was in, and then you can locate that issue. At least they might tell you the exact name of the cake.


Thanks for trying!  I'll do as you suggest; and it could be that it was another of those 'ladies' magazines that were popular at the time.  
Regards, and Happy New Year!

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