Highlights Archives
Stir Up the Holidays with a New Cookbook
French salad dressing, carrot-pineapple Jell-O salad, cloverleaf rolls for when company's coming — if you grew up in the Midwest, you're probably no stranger to these and many other recipes featured in Apple Betty & Sloppy Joe: Stirring Up the Past with Family Recipes and Stories, the newest book from the Wisconsin Historical Society Press, by Susan Sanvidge, Diane Sanvidge Seckar, Jean Sanvidge Wouters and Julie Sanvidge Florence.
 The cover of Apple Betty & Sloppy JoeCompiled by four sisters and based on their recollections of growing up in Oshkosh, Wisconsin, Apple Betty & Sloppy Joe captures the glow of where "Grandma Noffke's cellar always smelled of apples," mashed potatoes were served with butter, not gravy, and the cookie jar was filled with snickerdoodles or ginger krinkles. From lemon meringue pie and tomato soup cake to Mom's chicken pie and Grandma Noffke's sliced cucumber pickles, this charming book features hundreds of recipes, classic and quirky, that transport readers back to their family homes. More than a collection of familiar, beloved recipes, Apple Betty & Sloppy Joe is a collection of shared memories that bring vividly to life those Midwestern people, places and habits so near and dear to many hearts.
Find Apple Betty & Sloppy Joe at the Wisconsin Historical Museum store, by calling 888-999-1669, or at a bookstore near you.
Mix Up the Past with a Recipe from the Book
Grandma Noffke's Icebox Cookies
"Our mother remembers 'going to Wrchota's grocery store to buy 15 cents worth of walnuts in a little brown paper bag tied with a string.' Grandma and Cile wanted to make sure the nuts were fresh, so they bought them only when they needed them." — Susan
Makes about 3 dozen cookies:
- ½ cup shortening (Crisco)
- 1 cup brown sugar
- 1 egg, beaten
- ½ teaspoon vanilla
- 1½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chopped walnuts
Cream shortening. Add brown sugar. Mix. Add beaten egg and vanilla. In another bowl, sift together flour, baking soda, and salt. Add to shortening mixture. Add nuts. Mold dough into a long, flattened roll about 3 inches wide and a foot long. Wrap and chill in icebox. Preheat oven to 350° and grease cookie sheets. When dough is firm (after about 45 minutes), slice off ¼-inch-thick cookies and place on cookie sheets. Bake until brown and crisp, about 12 minutes.
"If you have two little loaf pans, you can line them with plastic wrap and press the dough into the bottoms. Use the base of one pan to compress the dough in the other. The plastic wrap will allow you to lift the cookies out of the pan." — Susan
:: Posted December 14, 2007
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