"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

Lelia Stout's My Kind of Cookies Recipe

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This recipe for Lelia Stout's My Kind of Cookies, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Sword


1/2 c. butter
1/2 c. brown sugar
1/2 t. salt
1 c. flour (sifted)
Cream together crust ingredients. Pat dough into
ungreased 13x9x2 pan. Bake in 350 degree oven for 12 - 15 minutes.

2 eggs
1 tsp. vanilla
1 c. brown sugar
2 T. flour
1/2 tsp. salt
1 can (3 1/2oz) flaked coconut
1 c. chopped pecans
Beat eggs slightly and add vanilla gradually. Add
sugar, beating just until blended. Add flour and salt. Stir in coconut and nuts. Spread over baked layer. Bake 20 - 25 minutes longer or till toothpick comes out clean. Cool before cutting.




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