Skip to main content

Man's Recipe: Azabiah's Oatmeal Nut Cookies

Thu, 06/12/1958 - 16:30
Joe Foodie/The Hungry Dudes

I was reading a magazine article, the other day about colors and how they affect the appetite. Seems a man with a flair for experimenting got together a group of guests and seated them at a table with tempting foods. The guests were hungry and looking ahead to good meal. Then this experimenter turned on some special lights. The steak turned drab gray; the green celery looked pink, and the coffee become a muddy yellow. Most of the guests couldn't cat the food at all: yet it was precisely the same food they first saw in natural and appealing colors.

Psychologists are working on the color problem. I enjoy studying the shelves of foods in the stores and markets. The next time you are in a store, look at the colorful wrappers on cans, the colors of the boxes, the colors on packaged goods. Perhaps you will discover that you go for certain brands because the colors appeal to you. When I listen to Blanche and the neighbor girls discuss clothes, I appreciate that women are much more concerned with colors than are men.

If you like to try a new cookie, here is a good, chewy kind with enough spice to give it special oomph. Use one half cup shortening, two eggs, one teaspoon salt, six, tablespoons corn syrup, one and two thirds cup flour, two cups quick oats, one and one third cups white sugar, one tablespoon brown sugar, one half teaspoon almond extract, one teaspoon cinnamon, one fourth teaspoon soda, one half cup chopped walnuts, one cup finely-chopped seeded raisins.

Cream the sugars and shortening. Add beaten eggs, almond, and the syrup. 

Sift all dry ingredients, except oats, together and add to above mixture. Stir in the nuts, raisins and rolled oats. Mix all well and drop by teaspoons on greased sheets. Bake at 400 for about 10-12 minutes until light brown.

Thank you for reading . . . 
...Your support for The East Hampton Star helps us deliver the news, arts, and community information you need. Whether you are an online subscriber, get the paper in the mail, delivered to your door in Manhattan, or are just passing through, every reader counts. We value you for being part of The Star family.

Your subscription to The Star does more than get you great arts, news, sports, and outdoors stories. It makes everything we do possible.