#2763 - Nutmeg Applesauce Cookies

(by Shirley McNevich)

1/2 cup Crisco shortening
1 1/2 cups Domino's dark brown sugar (packed)
1 egg
1 cup plain applesauce
1 cup chopped nuts
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
2 1/2 cups flour
Frosting: Domino's powdered sugar; 1 tsp. softened butter; 1 tsp. vanilla; 2 TBSP heavy cream

In a bowl add flour, salt, nutmeg, cloves, cinnamon and baking soda--stir to mix. In a mixer add Crisco and brown sugar--beat. Add egg--beat. Add applesauce--beat. Slowly add the flour mixture--beat. Add chopped nuts--beat. Drop by spoonfuls on to greased cookie sheets. Baket at 375 degrees for 10-12 minutes. While still hot, frost the cookies. To make the frosting: in a mixer add softened butter, vanilla and cream--beat. Keep adding powdered sugar and beating until thickened, then beat on high for 3 minutes.

#2671 - Soft Ginger Cookies

(by Aunt Faye [Herman] Minier)

1 cup Crisco shortening
1 cup Brer Rabbit green label baking molasses
1/2 cup buttermilk
1 tsp. cinnamon
1 tsp. ginger
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. baking soda dissolved in the buttermilk
1/4 tsp. cloves
1/4 tsp. salt
4 1/2 cups flour
1 beaten egg

In a mixer add Crisco and brown sugar--beat. Add 2 eggs--beat. Add cinnamon, ginger, cloves and salt--beat. Add molasses and buttermilk/baking soda mixture--beat. Slowly add flour--beat. Drop batter by teaspoonfuls on to greased cookie sheets. Use a teaspoon to dip into the beaten egg, then use the back of the spoon to flatten each cookie and coat the top of eacg cookie with beaten egg. Bake at 375 degrees for 10-12 minutes.

#2485 - Homemade Tomato Juice

(by Kenneth Miller - friend)

1 peck ripe tomatoes
1 green bell pepper (chopped)
1 onion (chopped)
1 whole bunch celery (chopped)
12 whole cloves
2 whole bay leaves
1 TBSP salt
1 cup white sugar

Wash the tomatoes. Core the tomatoes. Cut the tomatoes into quarters (leave the skins on). Place the tomato quarters into a large granite pot. Add the chopped green bell pepper, chopped onions, chopped celery, cloves and bay leaves. Turn heat to low--cook until some juice starts to form. Turn heat to medium--bring to a boil, stir, and keep boiling/stirring until celery is tender. Use a slotted spoon to remove the cloves and the bay leaves--discard them. Put the mixture through a Foley food mill--catch the juice in a separate pot. Put the pot with the tomato juice on the stove--turn heat to medium. Add the salt and white sugar. Bring mixture to a boil, stir, then boil for 5 minutes. Pour the juice into quart jars or can the tomato juice with canning jars/lids if you wish.