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Oat Doodles

On 23 Feb 2005 at 21:40, Teresa wrote:

> Hi, Phaedrus!  I've tried more than once to search for this cookie
> recipe from Better Homes & Gardens.  It was in their Feb. issue.  The
> cookie recipe was called "Oatie Doodle Hearts" and contained cream of
> tarter which caught my eye because my sisters and I have always said
> that a cookie with that ingredient was sure to be a hit!  Well, I
> waited too  long to buy the magazine and the recipe was torn out at my
> hair dresser's shop.  Would you be able to find it for me?  I'm pretty
> sure that was the name of the cookie, "Oatie Doodle Hearts". Thanks,
> as always in appreciation of your help, Teresa McGuire

Hello Teresa,

"Oatie doodle hearts" does not compute, sorry. I think you mean the "Oat Doodles" recipe below, which is from BH&G.


Oat Doodles 

Like snickerdoodles, but with oatmeal. This is a variation of a recipe from 
the January 2005 Better Homes and Gardens magazine. 

2  cups oats (not instant)  
2  cups flour  
1  teaspoon baking soda  
1/2  teaspoon cream of tartar  
4  teaspoons cinnamon  
1  cup Butter Flavor Crisco  
1 1/2  cups sugar  
2  eggs  
1  teaspoon vanilla extract  
1/3  cup sugar  
2  teaspoons cinnamon  

Pre-heat oven to 400F. 
Grind oats in food processor until fine. 
Combine oats, flour, soda, 4 teaspoons cinnamon and cream of tartar. 
Set aside. 
Cream Crisco and sugar until light in color. 
Add eggs and vanilla and incorporate. 
Add dry ingredients in two batches, mixing well between additions. 
Combined 1/3 cup sugar and 2 teaspoons cinnamon. 
Roll dough in 1 inch balls. 
Roll is sugar/cinnamon mixture. 
Bake 8-10 minutes, until set and slightly cracked. 
Cool on sheet 1 minute. 
Remove to racks and cool completely. 
Note: butterscotch chips or chocolate chips can be added to the dough, 
but you will loose much of the snickerdoodle effect. 

60 cookies 

School Cafeteria Recipes

Just found your site and immediately fell in love!
Here are some recipes from the kitchen of the Memphis, Tenn. City

Thanks so much, 
Memphis City Schools Red Velvet Cake 

1-1/4 cups (2-1/2 sticks) butter  3-3/4 cups sugar  2 tbsp. vanilla
extract  5 eggs  2 to 3 bottles (1 oz. each) red food coloring  3 tbsp.
cocoa  2-1/2 cups buttermilk  4 to 6-1/4 cups cake flour  1 tsp. salt
2-1/4 tsp. baking soda  3 tbsp. vinegar 
Cream butter, sugar and vanilla extract. Add eggs, one at a time, mixing
well after each. Make a thin paste of cocoa and food coloring. Add to
creamed mixture. Sift flour and salt together. Add flour mixture and
buttermilk to creamed mixture a little at a time, beginning and ending
with flour. Add soda and vinegar and blend into mixture last. Pour into
greased and floured cake pan. Bake in preheated 350 degree oven for 20
to 30 minutes. 
Remove from oven and cool completely before icing. 
Fluffy White Icing 
4-1/2 tbsp. all-purpose flour  1-1/2 cups milk  1-1/2 cups sugar  1-1/2
cups butter  1-1/2 tsp. vanilla extract 
Make a thin paste of flour and 1/2 cup milk. Gradually add remaining
milk. Cook in double boiler, beating constantly, until thick. Remove and
let cool. Cream butter and sugar. Add vanilla and beat until fluffy.
Then add the cooled milk mixture and continue beating until like whipped
cream. Both cake and icing must be cool when cake is iced. 
Memphis City Schools Carrot Cake 

1 cup sugar  3/4 cup oil  1-1/2 cups grated carrots  1 cup flour  2 eggs
1/2 cup raisins, chopped  1 tsp. soda  1 tsp. cinnamon  1 tsp. baking
Beat eggs into sugar, one at a time. Mix dry ingredients. Add oil to dry
ingredients and mix with eggs and sugar. Add carrots. Pour into greased
and floured cake pan. Bake 25 minutes at 350 degrees. Serves 12. 
Memphis City Schools Buns and Rolls 
2 pkgs. dry yeast  2-1/2 cups milk  1/2 cup sugar  2 tsp. salt  1/2 cup
vegetable oil  1 tsp. baking powder  1 egg  7-1/2 cups all-purpose flour

Dissolve yeast in 1 cup warm milk. Mix remaining milk, sugar, salt, oil,
and baking powder. Beat egg. Add to mixture. Add dissolved yeast. Sift
in flour while stirring. Put in warm place. Let rise. Roll out. Cut
rolls. Preheat oven to 375 degrees. Bake 15 to 25 minutes.

More School Cafeteria Recipes

Apple Pan Dowdy

On 23 Feb 2005 at 15:27, missy wrote:

>  Im looking for a recipe for a very good friend of mine. her
>  grandmother never wrote down the ingredients. I know its called Apple
>  Pan Dowdy, and it has orange Tang in it. Can you help!?? 
> Thank You, Missy

Hello Missy,

I cannot locate an apple pan dowdy recipe with Tang. Below are two that have orange or orange juice in them.


Apple  Pan  Dowdy

 Ingredients :
 2 c. white sugar
 1/2 c. shortening
 2 c. flour (all-purpose)
 2 c. diced apples
 1 c. nuts, chopped
 2 eggs
 2 tsp. baking soda
 1 tsp. baking powder
 1 tsp. cinnamon
 1 scant tsp. salt
 1/2 tsp. nutmeg
 1 orange, juice and rind

 Preparation :
    Cream sugar and shortening; add eggs and dry ingredients.  Add
 nuts to apples and juice and rind.  Mix all together well.  May be
 baked in oblong or loaf pans, greased and floured.  Bake at 375
 degrees for 45 minutes.  The center usually folds after baking;
 don't worry about that - just fill with whipped cream and enjoy!
 Apple  Pan  Dowdy

 Ingredients :
 1 c. sugar
 1/2 tsp. nutmeg
 2 qt. apples
 1 tsp. cinnamon
 1/4 tsp. salt
 2 tbsp. margarine
 1 1/2 c. flour
 2 tsp. baking powder
 1/4 c. oil
 1 tsp. salt
 1 1/2 tbsp. sugar
 1 egg
 Orange juice 

 Preparation :
    Heat oven to 350 degrees.  Peel and slice apples.  Mix dry
 ingredients together.  Add to apples; mix well.  Place in 9 x 12
 inch pan.  Dot with butter or margarine.  Place in oven to heat
 while making biscuits.  Place on top of hot apples.  Bake 30-40
 minutes.  Makes 9 servings.  Serve warm.  Biscuits:  Drop an egg
 into a measuring cup with the oil.  Add enough orange juice  to 
make 3/4 cup.  Pour over the flour and other dry ingredients, and
 knead in bowl.  Drop from a tablespoon on hot apple mix.

Orange Cake

On 23 Feb 2005 at 18:10, john wrote:

> I could not find this one specifically on your site.  Any ideas?
> Sincerely,
> John 

Hello John,

See below.


Orange  Cake

 Ingredients :
 2 1/2 c. sifted Swans Down cake flour
 2 1/2 tsp. Calumet baking powder
 1/2 tsp. salt
 1/4 tsp. baking soda
 1/2 c. butter or margarine
 2 tsp. grated orange rind
 1 1/4 c. sugar
 2 eggs
 3 tbsp. milk
 3/4 c. orange juice

 Preparation :
    Sift flour with baking powder, salt and soda.  Cream butter with
 orange rind.  Add sugar, beating until light and fluffy.  Add eggs,
 one at a time, beating thoroughly after each addition.  Add about
 1/4 of the flour mixture, beat until smooth.  Beat in milk, add
 remaining flour mixture, alternate with the orange juice, beating
 after each addition until smooth.  Bake at 375 degrees for 25 to 30
 minutes.  Use an 8-inch layer pan.
Fresh  Orange  Chiffon  Cake

 Ingredients :
 2 1/4 c. sifted Swansdown cake flour(spoon in lightly)
 1 1/2 c. sugar
 3 tsp. double-action baking powder
 1 tsp. salt
 1/2 c. salad oil (Mazola or Wesson)
 5 unbeaten egg yolks
 Grated rind of 2 oranges (about 2 tbsp.)
 Juice of 2 oranges plus water to make 3/4 c. 1 c. egg whites (7 to 8)
 1/2 tsp. cream of tartar
 1 1/2 (3 oz.) pkgs. cream cheese
 2 1/4 c. sifted confectioners' sugar
 Grated rind of 2 oranges (1 1/2 tbsp.)

 Preparation :
   Measure these and sift together into mixing bowl.  Make a "well"
 and add in order:  Beat with spoon until SMOOTH.  Measure into large
 mixing bowl:  Whip until whites form VERY STIFF peaks.  Much stiffer
 than for angel food.  Pour egg yolk mixture gradually over whipped
 egg whites - GENTLY folding with rubber scraper JUST until blended.
 DO NOT STIR!  Pour at once into ungreased 10-inch tube pan.  Bake in
 325 degree oven for 65 minutes.  Immediately turn pan upside down,
 placing tube part over neck of bottle.  Let hang until cold.  Loosen
 sides and tube with spatula.  Turn out on plate.  Cream the cream
 cheese until light and fluffy.  Add gradually sugar and beat well.
 Stir in orange rind.  If too thick, add a few drops orange juice.
 Ice sides and top of cake.  Serves 16.
Orange  Slice  Cake

 Ingredients :
 1 c. margarine
 2 c. sugar
 4 eggs
 3 1/2 c. Swans Down cake flour (use 1/2 c. flour for dates, pecans & candy)
 1 tsp. baking soda
 1/2 c. buttermilk
 1 pouch fresh frozen coconut
 2 c. chopped pecans
 1 lg. bag orange slices
 1 box chopped dates
 2 c. powdered sugar
 1 c. orange juice

 Preparation :
    Cream butter and sugar; add eggs, one at a time.  Add flour, soda
 and buttermilk.  Roll all nuts and candy in 1/2 cup flour.  Add to
 cake batter.  Bake in tube pan 2 1/2-3 hours.  Be sure it's done.
 Mix well.  Pour over cake in pan while hot slowly.  Leave in pan
 overnight, reheat to remove from pan.

Pickled Ginger

On 23 Feb 2005 at 18:36, Ann wrote:

> Hello,
> I am looking for a simple recipe for pickled ginger.  Can you help me?
> Thanks
> Ann

Hello Ann,

A great way to keep ginger is to put whole roots in a jar and cover with dry sherry. Ginger will keep indefinitely this way. Just slice off as needed. Be sure the sherry continues to cover the ginger.

See below for other ways.


Pickled Ginger 

1/2 cup fresh ginger -- sliced paper thin 
1/4 cup white vinegar 
1/4 cup rice wine vinegar 
1/2 cup sugar 

Stir all ingredients together in non-reactive stainless steel pan or glass 
saucepan and bring to a boil. 

Let mixture cool to room temperature and chill overnight. (Pickled ginger 
keeps for several months in the refrigerator.) 

Yield: 1 1/2 cups 
Pickled Ginger

2 tablespoons sugar 
1 cup rice vinegar 
1/2 cup water 
1/2 pound fresh ginger root 

Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar 
with tight-fitting lid. 
Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed 
vegetable peeler. 
Place the slices in the pickling liquid. Refrigerate at least 2 to 3 weeks 
before using. 

Yield: 1 pint. If kept submerged in the liquid, this will keep indefinitely 
in the refrigerator.


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