Butterscotch Cookies

Grandpa and Grandpa Wichterman and Kado

My grandparents and their dog on a walk.

My dad told me a story about a summer day when he was about 7 or 8 years old.  He wanted his mom to go for a walk with him over to the 80 acres of land they owned (this land was separate from their farm – down the road, so he couldn’t go there by himself).  She was swamped with kitchen and garden work that day (as she often was).  He kept begging her to go for a walk and she kept resisting as she knew she had so much to get done.  But finally, she agreed to go.  They walked for about an hour down the lane and past the pond.  They picked flowers and spent the time together.  My dad still remembers this as an example of how kind and caring his mom was.  She gave him the gift of her time when it cost her to give it.

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I found this recipe for butterscotch cookies in Grandma Dora’s recipe box.  It appears to have been cut out from a newspaper.  My grandma also sacrificed her time by making all kinds of sweets for her family when she had other work to get done.  My dad and uncle probably ate many of these along with the other treats their mom continually made them.

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Butterscotch Cookies

  • 4 cups sifted enriched flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts

Sift together flour, soda, cream of tartar and salt.  Cream together butter or margarine and sugar until light and fluffy.  Add eggs and vanilla extract.  Beat well.  Add flour mixture to creamed mixture.  Add nuts and mix well.  Shape into rolls and wrap in wax paper or press into cookie molds.  Chill until very firm.  Slice thin and bake on ungreased baking sheets in moderately hot oven (400 degrees F) 8 to 10 minutes.  Yield:  about 6 dozen 2-inch cookies.

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These cookies were pretty simple to make.  First, I stirred the flour, soda, cream of tartar and salt together with a whisk.

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Then I creamed the butter and sugar together.

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Next, I add the eggs and vanilla.

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The flour mixture was put in next and then the nuts (I used walnuts).

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I took the dough and made it into a roll (I made half a recipe, so I only made one roll.  If you make the whole recipe, you would probably want to make two rolls.).

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I then wrapped it in wax paper and refrigerated it for a couple of hours.

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I cut them, and put them on ungreased baking sheets.

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I baked them in a 400 degree oven.  The recipe said to bake them for 8-10 minutes.  I found that 6-7 minutes was long enough.

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These cookies turned out delicate, crisp and delicious!  Everyone who ate them raved about them!  I was very happy with how they turned out!  I hope you give them a try!

Happy Baking!  Amy

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Deep Dish Chicken Pot Pie – A Bonus Recipe

There are certain meals that just qualify as “comfort food.”  Chicken pot pie is definitely one of them.  There is just something about this creamy dish, as the weather turns colder, that just hits the spot.  I have been making this recipe for many, many years and I never get tired of it.

Deep Dish Chicken Pot Pie

  • 3 cups cubed cooked chicken
  • 1 cup sliced cooked carrots
  • 1 cup diced cooked potatoes
  • 1 cup frozen green peas
  • 1/3 cup unsifted flour
  • 2 tablespoons chicken flavor bouillon or 6 chicken flavor bouillon cubes
  • 1/8 to 1/4 teaspoon pepper
  • 4 cups milk
  • 6 tablespoons butter or margarine
  • 2 cups biscuit baking mix

Preheat oven to 375 degrees (or temperature of biscuit mix).  In a saucepan melt butter.  Stir in flour, bouillon and pepper.  Add milk slowly while stirring.  Cook and stir until mixture thickens.  Add remaining ingredients except biscuit mix.  Mix well.  Pour into 2 1/2 quart casserole (9×13).  Prepare biscuit mix for rolled biscuits.  Roll out to cover casserole.  Cut slashes in center of dough.  Place on top of casserole and crimp edges.  Bake 40 minutes until golden.

Note:  You may omit bouillon and replace 1/2 of milk with chicken broth.

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I started out by cutting up the carrots . . .

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and the potatoes.

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I also cooked and cut up the chicken.  I then boiled the potatoes and carrots in a pan, so they would be ready to add when the time came.

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I melted the butter in a saucepan and stirred in the flour and pepper.  I then added the 2 cups of milk and 2 cups of chicken broth and stirred until the mixture became thick.

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Once the mixture was thick enough, I added in the cooked carrots and potatoes and the cut up chicken.  Unfortunately, (or fortunately for the non-pea lovers in the world) I didn’t have any peas, so I had to leave them out.  (They do add a nice touch of color, though, so I would recommend using them if you have them on hand.)

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I then, made up the biscuit dough (I used Bisquick, but I’ve also made them from scratch and they work fine either way.) and rolled it out until it was the right size to go over the casserole dish.  I poured the chicken and vegetable mixture into the pan and then covered with the biscuit dough.  I put it in the preheated oven.  The recipe says 40 minutes, but I have found it usually takes less time than that for the biscuit dough to turn a golden brown and the filling to begin bubbling a little bit.

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I then pulled it out of the oven and my whole family enjoyed it.  I hope your family will enjoy it too!

Happy Baking!

Amy

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