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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jubilee Jumbles Recipe

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This recipe for Jubilee Jumbles is from Bates Boston Alumnae Book Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry:
1/2 c. shortening (soft)
1 c. brown sugar (packed)
1/2 c. white sugar
2 eggs
1 c. undiluted evaporated milk
1 tsp. vanilla
2 3/4 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 c. cut-up raisins or walnuts

Burnt Glaze Frosting:
2 tsp. butter
2 c. confectionery sugar
1/4 c. undiluted evaporated milk
Directions:
Directions:
Pastry:
Mix well. Chill 1 1/2 hours. Bake at 375ºF. Drop Tablespoonful onto greased cookie sheet. Bake 10 minutes.

Frosting:
Heat butter until golden brown. Stir in until smooth the confectionery sugar and undiluted evaporated milk.
(Mum made for us as kids and I still love them.)
Number Of Servings:
Number Of Servings:
several dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
from Ervena Belcher

 

 

 

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