By Margie of Margie’s Forks and Corks
I was thinking about “Forks and Corks” this morning and why I am spending time doing this Blog. I started this Blog mainly because I love to cook and enjoy the whole process of cooking, serving food to old friends, new friends, and family. I have recipes that I simply want to share. But besides sharing recipes that Tom and I like, it became clear to me as I was talking to our daughter Jamie this morning, that there is another reason……… We all have our photos of times of our lives, but there are stories that go with the photos. I have some “snapshots” in my mind of the times of my life that I haven’t told my children. I realized that with so many recipes there were stories that went with them, ones that I want them to be able to share with their children, and so on, and so on…..
I am dedicating this post to My Grandma Elsie:
I never met my Grandma Elsie, but my Mother told me many, many stories about her. A loving wife and mother and a very hard worker. She was of Danish and Norwegian heritage. She passed down many of her recipes from her Scandinavian upbringing. One thing I know from my mother and aunt, is that she was a marvelous cook! With 6 children to feed, she was cooking all the time! I only have one material item that was hers, a cookie sheet! It is pretty pitiful to look at, (as you can see in this photo), but I treasure it! I thought I’d share a cookie recipe of hers and bake them on Grandma Elsie’s Cookie Sheet.
I made these cookies last night to be sure they were as good as I remembered them, but they were better! Jessie, our Granddaughter, dropped by after her college classes and ended up spending the night. I told her she was going to be my “Taste Tester” for the dinner and dessert, so now we have 3 thumbs up on the previous recipe, Curtis Stone’s Grilled Fish Tacos with Pico De Gallo, and Grandma Elsie’s “Rocks”.
Danish Rocks Recipe:
Preheat Oven to 350 Degrees. Lightly grease cookie sheets. Measure into a large mixing bowl the following:
- 3/4 Cup Soft Unsalted Butter
- 1 Cup Brown Sugar, packed
- 2 Large Eggs, unbeaten.
- Beat until ingredients are fluffy and well-blended.
In another large bowl, add and mix together.
- 2 Cups sifted Cake Flour (I use Softsilk Cake Flour)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Cloves
- Add Flour Mixture to Creamed Butter/Sugar/Egg Mixture, and stir until well-blended.
Stir into batter:
- 1 Cup Raisins or Currants (Grandma Elsie used Currants), but you can certainly substitute Chocolate Chips for the Raisins, or use both!!
- 1/2 Walnuts, very coarsely chopped (Maybe THOSE are the Rocks!)
Drop from a teaspoon onto the lightly greased cookie sheets. Bake in the preheated oven, 350 Degrees, for about 10 to 12 minutes, or just until lightly browned. Cool thoroughly before storing. They keep well in an airtight container. Makes about 2 1/2 to 3 Dozen Cookies. Enjoy!