Sorry- busy week!

[outsdr.livejournal.com]

I was going to do some more scans and posts, and then life interferred and I didn't have time. But I will, promise.  Meanwhile, here is my grandmother's recipe for Goopy Gobs:

Goopy Gobs (Grandma Kepple)

4 cups flour

2 cups sugar

½ tsp. baking powder

½ cup Crisco

2 tsp. baking soda

½ cup cocoa

1 cup sour milk (to make sour milk put 3 Tbs. vinegar into cup then fill with milk)

1 cup boiling water

1 tsp. vanilla

Cream sugar and Crisco

Put soda in milk

Mix dry ingredients and add all together

Mix

Drop by teaspoonfuls onto greased cookie sheet

Bake at 350 degrees till done, about 10 min.

Icing

½ cup Crisco

2 Tbs. butter

1 egg

2 cups powdered sugar

1 tsp. vanilla

½ tsp. salt

2 Tbs. flour

Mix all together

Stick back sides of 2 cookies together with icing

 

Very fond memories of these from my childhood

Comments

[misstiajournal.livejournal.com]

they sound great! i've had a busy week too...it happens!

[amelia-eve.livejournal.com]

I just love the name of these cookies! That seems like a lot of vinegar to me, though. I've always used 1 Tbsp for a quart.

Also, for the icing, it's a lot safer to use the refrigerated egg substitute or egg whites from the dairy case in place of raw eggs. Egg Beaters and their ilk are all pasteurized, unlike real eggs. The package will tell you how much is equivalent to one egg.

[outsdr.livejournal.com]

Older recipes always used raw eggs, of course- I don't when the salmonella connection was made. Personally, I've never had a problem (that I know of!) using raw eggs, but any recipe that calls for raw eggs that I would be sharing with other people, I'd use pasteurized eggs.

Does anyone know if freezing kills salmonella?

This is an old Pennsylvania Dutch recipe. Pennsylvania Dutch cooking tends to be oddly bland, and then punched up with lots of salt and pepper and other basic seasonings.

Still, it's what I grew up on, and as much as I enjoy other types of cooking, I'll always have that basic taste for it!

[nokomarie.livejournal.com]

Huh. Never thought of it. I suppose it merely holds it in stasis as frozen raw chickens are as likely to be infected with it as fresh ones.

But then, I have no kick against raw eggs, or milk that's been simply left to go sour (amazing how that works). I've cooked with that stuff all my life and have yet to have a problem with it. Chicken/ham/seafood salad from a grocery store sandwich tray however? Forget it.

[outsdr.livejournal.com]

Huh. Never thought of it. I suppose it merely holds it in stasis as frozen raw chickens are as likely to be infected with it as fresh ones.

Good point.

[amelia-eve.livejournal.com]

I am not surprised to hear that this is Pennsylvania Dutch -- they sound a lot like Whoopie Pies. There is some of that background in my family, and I notice that the use of white vinegar is a common thread. I far prefer vinegar and baking soda leavenings to baking powder, though. That's one of the things that sounds so good to me about this recipe.

The salmonella thing is not just an awareness issue; it arises from a change in the way poultry is raised and processed. Free range poultry almost never has salmonella issues, but birds that are caged too closely and not cleaned enough end up pecking a lot of feces (their own and their cage-mates) which spreads a number of unpleasant things.

[outsdr.livejournal.com]

The salmonella thing is not just an awareness issue; it arises from a change in the way poultry is raised and processed. Free range poultry almost never has salmonella issues, but birds that are caged too closely and not cleaned enough end up pecking a lot of feces (their own and their cage-mates) which spreads a number of unpleasant things.

I hadn't thought about that, and it makes a lot of sense.