This recipe was shared by Helen Perrin. She received it from missionaries while stationed in Japan in 1964.
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 cup butter
1 cup firmly packed brown sugar
one unbeaten egg
1 tsp. vanilla. Beat well.
Add dry ingredients alternately with 2/3 cups pet milk.
Stir in 1 cup chopped walnuts, one cup
pared apples, and 1/2 cup semi sweet chocolate chips.
Drop onto cookie sheet (greased).
Bake at 300-325 degrees for 12 to 15 minutes. Let cool
and then frost.
Frosting: Cinnamon glaze
2 cups sifted powdered sugar
3 tablespoons melted butter
1 tsp. cinnamon
add 2-3 tablespoons pet milk.
Store in glass or tin airtight container.
This salad is so good!!! I had it at my friend Dana’s house and then I begged her for the recipe.
1 head Romaine lettuce
1/2 white onion chopped (or sliced)
1 green apple (cut up in bite size pieces)
½ cup dried cranberries
¼ to ½ c. sliced almonds (candied)
(It is best to make it the night before.)
1 cup sugar
¾ cup red wine vinegar
½ cup oil
1 T. fine ground black pepper
½ to ¾ c. parsley chopped fine
Mix all ingredients together in large bowl and enjoy!
To candy almonds – Place ¼ c. sugar in a small pan and add the almonds. Heat the almonds on med high. Stir often. You can add a little more sugar if you need to, to cover all almonds. When they are brown, lay out on wax paper to cool. Then add to salad.