"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Oatmeal Rounds, by Beth Cunningham, is from Cooking in the Tropics 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 c. flour 1/2 tsp. baking soda 3/4 tsp. salt 3/4 c. brown sugar 1 1/2 c. oats 1/2 c. shortening 1/2 c. butter or margarine 1 tsp. vanilla
1 c. grated coconut 1 c. chocolate chips 1 c. chopped nuts
Sift together flour, soda and salt; stir in sugar and oats. Cut in shortening and butter until crumbly. Add optional choices. Combine 2 tablespoons cold water and vanilla; sprinkle over mixture, tossing lightly until moistened. Shape in rolls 2 inches in diameter. Wrap in saran wrap or wax paper. Chill. Slice thinly. Bake on greased cookie sheet at 350° for 8 to 10 minutes. Makes 6 dozen.
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