Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, September 13, 2014

The Kitchen Sink

It was a busy Saturday
Up early and to the Farmers Market
to give away the more than 7 dozen muffins I baked
as a thank you to Market Patrons

But not just muffins
vegetable muffins
Butternut Squash, Chocolate Zucchini and Tomato Spice

And there was a handout with recipes as well,
for those who wished to buy produce and make them at home.

Cleaning anything is always risky!
Last week, I cleaned out the pantry
And found almost empty gold and regular raisin boxes,
a handful of dried cranberries
A "dab" of oatmeal in the box
And the freezer yielded some toasted coconut and some walnut pieces

So today I used them --
used them all
And made cookies!

Cookies that I will never be able to duplicate
(for who wants to put in seven golden raisins?)

I did use a recipe as a guide
For the flours and sugar and eggs and butter
But then I just emptied the packages of raisins, cranberries, coconut and walnuts into the dough

Dropped them on a cookie sheet and put them in a 350 oven

I got some nice cookies -- buttery and filled with "things"

Alas, not tea cookies

But rather milk cookies!

These particular cookies
And only these particular cookies
Will be known to me as "Kitchen Sink" cookies
For they have everything in them but the kitchen sink
And I have a pantry shelf that's empty
No raisins, no dried cranberries

(The Guide)

3/4 c. butter, softened
3/4 c. white sugar
1/2 c. brown sugar
1 egg
1 cup flour
1 cup oats
1 t. soda
pinch salt

Preheat oven to 350

Cream butter and sugars with electric mixer.    Add egg and beat.    Add flour, oats, soda and salt.     Add dried fruit (cranberries, golden raisins, raisins), add toasted coconut and finely chopped walnuts.
Mix thoroughly.    Drop by spoonfuls onto parchment or silpat lined cookie sheet and bake about 12 minutes.    They should be soft when you remove them unless you like a crisp cookie -- then bake a little longer.     Cool.

NOTE:   I just had a cup of oats in that box!


Bernideen said...

What a great way to use up all those items!

Canadian Chickadee said...

They sound delicious! By the way, my grandmother used to make what she called "rubbish pickles." They were made with the odds and ends of green tomatoes, cucumbers, dill, onions, spices, etc. left at the end of the growing season. They were never the same twice, but they were always wonderful!

megan said...

Bet they tasted great Martha.