"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 Muriel's Peek-A-Bows, by Jackie Hedstrom, is from The Springer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cream: 1/2 c butter 1/2 c chortening 1 c brown sugar 3/4 c sugar 2 unbeaten eggs 1/2 c water 1 tsp vanilla
Dry: 2 1/2 c flour 1 tsp soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp cloves 2 c quick oats raspberry jam
Beat Cream ingredients until light and creamy. Add dry ingredients until mixed well. Last fold in quick oats. Drop by teaspoonful onto greased cookie sheet, add 1/2 tsp of jam on top, add another little bit of cookie dough on top of jam. Bake at 350 º for 10-12 minutes
May use raisin or date filling instead of jam. Grand-daughters won state fair with this recipe from Grandma Muriel!
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