Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do a recipe out of this
cookbook the golden jubili recipes
ladies Aid Society of the popler Hill
Church of Christ um so the church itself
was found in 1820 this book is published
in
1937 uh so the church is 116 years
old I guess the ladies a society had
only been around since
1886 which makes it 50 years old their
golden jubilee
um this is a very
typical small town Ontario Canada Church
community cookbook for the most part um
lots of recipes most of them skewing
towards uh recipes that are for sweets
baking cake cookies that sort of
thing not as many recipes for you know
Savory dishes or main dishes which is
typical for for a lot of a lot of these
Church cookbooks and Community cookbooks
So today we're going to make a cookie
and like always we start out with some
butter in the bottom of the mixer and
we'll start creaming that
together now unlike most Community
cookbooks or church cookbooks of this
time period um credit is not given to
the individuals who have sent in the
recipes each recipe is just PR presented
but anonymously I guess the uh the
ladies or the officers of the ladi's a
society of this particular Church didn't
want to spread the joy too much now I've
got flour here to that I'm adding salt
and baking
soda and we'll just give that a bit of a
stir turn our attention back to the
mixer here and I'm going to add in brown
sugar two cups of brown sugar massive
amount and we'll get the mixer back on
now the recipe we're making is called
German crisps cookies it's a
refrigerator cookie so we're going to
make the dough roll it into a log stick
it in the fridge overnight and let the
flavor develop and the texture develop
um for some cookies this is a very
important
step the name German crisps I don't know
is I don't know if there is a German
link necessarily
um as with so many things in North
American Cooking there's
often a a country name associated with
the title of the
recipe sometimes just to make it seem
exotic uh sometimes it's just called
that because you got the recipe from the
German family down the street or the
French family or the Italian family down
the street and has really nothing to do
with any sort of national cooking
whatsoever um and other times it's just
a misunderstanding of what the the item
is actually called so be interested when
we get to the
end anyone with German
descent um is this close to a style of
cookie that you would have in
Germany next in is some
vanilla and then we'll start spooning in
the flour salt and soda
mixture at this
point I'm going to put in the
nuts now the recipe said to use
walnuts um the walnuts you get at the
grocery store are typically English
walnuts I can't stand the flavor of
English walnuts so I've put in pecans
in this time period 1936
1937 even though they say walnuts they
just say walnuts I love black
walnuts and white walnuts which are
normally called butternuts in this time
period in this area of the world um even
when I was a Youngster black walnuts and
and butternuts were fairly easy to get
you can get them today they're really
spendy really really expensive you have
to order them on the Internet have them
delivered um I've got some here but
they're far too expensive for me to
throw into a cookie that I've never
tried before so pecans Believe It or Not
were the were the budget alternative to
the walnuts
um and I've tasted the dough it tastes
amazing so it's going to be great now
I'm supposed to wrap this
up um actually it doesn't say to wrap it
up it says to form into a long roll and
let's stand in a cool place
overnight doesn't say to wrap it up
plastic wrap as we know it wouldn't have
wouldn't have existed at that point so
it might have been put into a log with
a maybe a damp tea towel over it doesn't
say refrigerated it because not
everybody would have had a refrigerator
in 1936 or 1937 in rural uh Southwestern
Ontario I think everybody at that point
would have had access to electricity
whether they had electricity coming to
their Farm
um completely different uh set of
equations I'm going to wrap this up in
plastic
WP which I have to go back into the
house to get cuz I hardly ever use the
stuff
now if I wasn't following directions I
would have done this as two separate
logs um this seems a little bit long and
unwieldly to
me okay once it's wrapped up it's easier
to
shape
okay a little bit warm here in the
studio today I had all the heaters on
cuz it's really cold outside I'm going
to stick this into the
fridge put it on a baking tray I'm going
to stick it into the fridge um in about
an hour once it chills down a little bit
I'll bring it back out and I'll roll it
to see if I can get it
roundish um otherwise we'll see you here
tomorrow now
I haven't got these in the oven yet and
there's already some changes that I
would make already piles of changes that
I would make that's going to make too
many
cookies um so if I was to do this
again I would probably only make half or
maybe even just a third of the recipe I
would also break the dough up instead of
making one large log like they told me
to do I'd break the dough up and make
several smaller Logs with a smaller
diameter more manageable
cookies same time uh I'm probably only
going to cook that much same time this
type of dough lends itself incredibly
well to freezing so I mean I can slice
the log into smaller pieces wrap it up
and stick it in the freezer and then
just cook it down the road every once in
a while you want a cookie like this if
they're any good if you want a cookie
like this you just take them out of the
oven and you slice some off now it says
to slice thin I don't know how thin is
thin let's try
that last one on the tray and into the
oven moderate oven
375° for 10
minutes hey Glenn hey Jules hey friends
it's cookie day it is cookie day I
always do like cookie day so this is
from the ladies Aid Society of the
popler Hill Church of Christ uh popler
Hill is Little Village the other side of
London on okay and these are German
crisps okay Ginger crisps or just crisps
German crisps okay that's it okay
yeah crispy
mhm that's actually quite good mhm a
nice cookie
hm okay so what's is there an extra
flavor in there no it's just brown sugar
it is really a brown sugar crispy brown
sugar cook yeah I would cut this recipe
in half for sure 1936 in this area Farm
area they were probably cooking for a
massive yeah a massive family so are you
telling me that there are a huge number
in the
freezer all right that's a few more
that's
a so we've got some spares so if you
stop by we've got some spares so I will
be cutting that up and putting it in the
freezer because you just I won't even
cut them into cookies I'll just cut the
log up into probably four
pieces toaster oven size yes exactly um
so it's really easy to cut this recipe
in half it would be super easy even to
cut it into a
quarter which would be more appropriate
for today I think you got about this
much yeah this is a really good
cookie a biscuit almost thanks for
stopping by see you again soon