Grandma Wolcotts Chocolate Jumbles 1912 Food

GRANDMA WOLCOTTS CHOCOLATE JUMBLES (1912)

Steps:

• Mix soda into molasses then add brown sugar, eggs cinnamon, and cloves.
• Melt lard, butter and chocolate, then add to mixture.
• Sift in flour gradually, until stiff.
• Refrigerate to make dough hard and easy to roll.
• Roll out dough on floured surface until about 1/4 inch think.
• Cut using a "jumble cutter" (great grandma use to have these custom made) or cut ino 4 inch circles with a 1 inch hole in the middle. You can also use cookie cutters.
• Bake on ungreased cookie sheets for 7-9 minutes in 350 degree oven. The cookie edges will start to turn brown.
• Make a frosting with water and powdered sugar and frost cookies.
• Tip: If cookies dry out, place the heal of a piece of bread in the storage container.

BROWNIE DECADENCE

Steps:

• Preheat oven to 325.
• Combine melted butter, cocoa, sugar, eggs, and vanilla: mix well.
• Stir in flour and salt, scraping sides of bowl until blended.
• Stir in pecans.
• Pour into greased 13 x 9 inch pan. Bake for 25 minutes.
• Let cool.
• FROSTING.
• Combine frosting ingredients in bowl and mix until smooth.

DROMEDARY DATE BARS FROM 1912

Steps:

• Preheat oven to 350F and grease a 13 x 9 cake pan very well.
• Sift the dry ingredients together into a large mixing bowl.
• Mix in the dates and coconut or nuts.
• In a separate bowl, beat the eggs until foamy and gradually add the brown sugar.
• Add wet mixture to the dry ingredients.
• Spread batter in prepared pan to a depth of about 1/2 inch.
• Bake for 30 to 40 minutes.
• When done, cut into 4" x 1" bars.
• Remove from pan while still warm.

CHOCOLATE JUMBLES

Steps:

• Preheat oven to 350 degrees.
• Grease two cookie sheets or lime them with Silpat.
• In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
• Cream the butter and sugar in a large bowl.
• Add the eggs and vanilla; mix and scrape down the sides of the bowl.
• Add the flour mixture and mix until it is just combined.
• Add the white chocolate chips and pecans.
• If the dough is too stiff, wet your hands and finish mixing by hand.
• Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one.
• Wet it with warm water between scoops so the dough falls out easily.
• Press the dough balls down gently with your fingertips.
• Bake the Jumbles for 20 minutes.
• The cookies will be soft when they come out of the oven; do not overbake them.
• Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.

BIG ZUCCHINI (GINGER)BREAD

Steps:

• Preheat oven to 350°F.
• Prepare loaf pans by spraying with non-stick spray.
• Combine dry ingredients in a large bowl.
• Combine wet ingredients including zucchini in a smaller bowl.
• Add the wet ingredients to the dry and stir until just combined.
• Pour mixture into loaf pans.
• Bake for 45-50 minutes.