So, earlier this summer, my wonderful neighbor offered me 3 tomato plants-Apparently, she had planted all of her seeds, thinking that some of them wouldn’t sprout, and ended up with 98 tomato plants! I gladly took the plants, with the warning that I’m not exactly known for my green thumb. I’m better with vegetables than I am with flowers (I’m still not sure how my marigolds are alive), but I was cautiously optimistic.
Through many waterings, some Miracle Gro, and a lot of coddling, I finally have…my first tomato!
There are also a few more on the same plant that should be ready in another day or two. I’ll admit, I’m pretty excited. 🙂 There are also at least 10-12 more green ones on the other plants. Certainly not enough to can mass quantities of anything, but definitely great for salads, sandwiches and more!
And on this glorious day, after doing some cleaning, I came across one of my favorite vintage cookbooks. It’s a 1968 copy of Better Homes and Gardens’ Cookies and Candies. Now, no matter how old the recipes are, cookies and candies NEVER go out of style!
I just love the vintage pictures!
The pages may be yellowed and the spine may be cracked, but the recipes are tried and true. So, I thought I’d share one with you! It’s definitely a classic.
(Better Homes and Garden’s Cookies and Candies, 1968)
1/2 cup shortening
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 cup sifted all-purpose flour
1/2 teaspoon soda (Baking soda)
3/4 teaspoon salt
1 6-ounce package (1 cup) semi sweet chocolate pieces (Chips)
1/2 cup chopped California walnuts (Optional)
- Preheat oven to 375 degrees
- Cream shortening, sugars, egg and vanilla until fluffy
- Sift together dry ingredients and stir into the creamed mixture
- Stir in chocolate, and nuts (optional)
- Drop from teaspoon 2 inches apart onto greased cookie sheet
- Bake at 375 degrees for 10 to 12 minutes
- Remove from pan – Makes 3 dozen cookies