"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
This recipe for Chewy Strawberry Cookie Crumble, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 egg 2 cups white sugar 2 tablespoons melted butter 1 teaspoon vanilla extract 1 teaspoon salt 8 packets strawberries and cream instant oatmeal 1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C ) In a medium bowl, whip the eggs with an electric mixer. Gradually add two cups of sugar and salt. Mix until light and thick. Stir in melted butter and vanilla. Then fold in packets of instant oatmeal. Finally add remaining 1/2 cup of sugar. Spread cookie batter to about 1/2 inch thickness on a well greased cookie sheet. Bake in preheated oven for 10 minutes or until top is browned and edges are crispy. While the cookie is still warm, break apart the large cookie into pieces.
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