I caught a preview for Million Dollar Recipe over the weekend...and it made me laugh. Especially since we have such an incredibly large collection of vintage Pilllsbury Bake-Off cookbooks and other old cookbooks in here.
I know from talking to a friend who has participated in Pillsbury Bake-Offs that they can be EXTREMELY intense and competitive. Crazy competitive. Aunt Fanny takes her special Crunchy Cranberry Bran Muffins With A Twist VERY seriously when there is one million dollars on the line.
So, in honor, of this special occassion, I'm throwing our collection of Pillsbury Cook-Off books into the Estate Sale shop. We haven't had time to unpack and put anything up for sale since last fall, but these are pretty easy to reach. And momma needs a new footing under the sunroom. Sigh.
And here is a FABULOUS vintage Pillsbury Bake-Off recipe for all of our budding gourmands out there. I think it is safe to assume that, with my cooking skills, that I will never win the Bake-Off. Unless I can figure out a way to bake peanut butter & jelly. That would be excellent!
I could have posted about the Mexicali Meat Pie or the California Veal Casserole, but instead, here is the recipe for...
SNAPPY TURTLE COOKIES
by Mrs. Peter S. Harlib of CHICAGO, ILLINOIS!
Bake at 350 degrees for 10-12 minutes
Makes 2 1/2 dozen cookies
1 1/2 c. sifted Pillsbury's Self-Rising Flour
1/2 cup butter or margarine; add gradually
1/2 cup firmly packed brown sugar, creaming well
1 egg and
1 egg yolk; beat well (reserve white)
1/4 teaspoon French's Vanilla
1/8 teaspoon French's Maple Flavoring (if desired)
Add dry ingredients to moist ingredients gradually; mix thoroughly. (Dough will be soft. Chill, if desired.)
Arrange split pecan halves in groups of three or five on greased baking sheets to resemble the heads and legs of a turtle.
Mold dough into balls; dip bottoms into unbeaten egg white and press lightly onto nuts. Use a rounded teaspoonful of dough for each, so tips of nuts will show when cookie is baked.
Bake in moderate oven (350 degrees F) for 10 to 12 minutes. Do not overbake. Cool and frost tops generously.
Combine 2 squares (2 oz.) chocolate or 1/3 cup cup semi-sweet chocolate pieces, 1/4 cup milk and 1 Tbsp. butter or margarine in top of double boiler. Heat over boiling water until chocolate melts; blend until smooth. Remove from heat.; add 1 cup sifted confectioner's sugar. Beat until smooth and glossy. If to thin, add additional confectioner's sugar until of desired consistency.