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Cookies keep out the eggs

If eggs are a problem, here is a recipe for Norwegian No-Egg Cookies. Oatmeal and coconut add a pleasing texture.

Duff's Bread Pudding is a perennial favorite that is asked for from time to time. A number of Suncoast cooks have generously shared the recipe.

For: Helen Malmborg of Largo.

From: Ruth Boardway of St. Petersburg and Nettie Hansen of Holiday.

Recipe: Norwegian No-Egg Cookies.

Norwegian No-Egg Cookies

1 cup butter or margarine

1 cup sugar

2 teaspoons vanilla extract

1} cups all-purpose flour

{ teaspoon baking soda

1 cup quick oats, uncooked

1 cup coconut

Cream butter, sugar and vanilla. Add remaining ingredients and chill for 1 hour. Shape into balls and flatten slightly. Bake on ungreased cookie sheets at 300 degrees until golden brown, about 20 minutes.

Note: Dried fruit, chocolate chips or nuts may be substituted for coconut. If desired, oatmeal may be processed in the blender until it has the consistency of flour.

For: Marty Tomasino of Oldsmar and Betty Follett and Audrey Roberts of St. Petersburg.

From: Kaye Reese of Wesley Chapel, Helen Wallon of Holiday, Judy Guiney of Spring Hill, Tressa Spencer of Brooksville, Mary Powell of Dunedin, Vicki Casciere of Safety Harbor, Bettie Shue of Largo, and Charlotte Hodges and Madeleine Robins of St. Petersburg.

Recipe: Duff's Bread Pudding.

Duff's Bread Pudding

1{ cups water

} cup powdered milk

2 eggs, well-beaten

{ teaspoon salt

1 tablespoon vanilla extract

1\ cups sugar

\ cup raisins

\ cup melted butter

1 pound loaf day-old bread, torn into pieces

Vanilla Sauce:

\ cup sugar

2 tablespoons cornstarch

\ cup powdered milk

\ teaspoon salt

1{ cups water, divided

1{ teaspoons vanilla extract

2 drops yellow food coloring

Blend water and powdered milk together; add eggs. Combine salt, vanilla and sugar; stir into milk mixture. Add raisins and butter. Mix in bread until lightly moistened. Do not over-mix. Bake at 350 degrees in a well-greased 8-inch square pan until lightly browned, about 45 minutes.

Vanilla sauce: With wooden spoon, mix sugar, cornstarch, salt and milk. Blend in { cup water, stirring until smooth. Add vanilla and food coloring that have been mixed with the remaining cup of water. Cook over medium heat, stirring constantly, until thickened. Drizzle over warm bread pudding. Makes 6-8 servings.