My paternal grandmother was a librarian at the Canton Public Library.
As a child, I would go and spend a week with her every summer. During the week, I would go to work with her at the library every day.
I had my own desk and was allowed to check out books for the patrons and even put the returned books back on the shelves. I can remember how grown up I felt that week. My job was very important, and I took it quite seriously. I have always loved to read and would finish several books that week during my stay.
As an avid reader and supporter of our library, I was happy to be asked to help out during National Library Week.
Betty Gail Hathcock, who is the head of the Durant Public Library, invited me to come and speak to a group of library patrons during that week.
The event would be sponsored by the library’s support group, Friends of the Library. I was to give a presentation on my experiences with “The Help” and have a question-and-answer type format for discussion afterwards.
There would be a time for refreshments and for me to have a book signing. Guess what we had for refreshments? You guessed it — Minny’s chocolate pie!
Remember to support your local libraries. Right now is a great time to get your children involved in reading. Summer reading programs are available every year for our young people to take part in. To instill a love of reading in your children is a wonderful thing to do. Your children’s teachers will appreciate it.
I seem to have quite the sweet tooth lately. Smelling freshly baked sugar and chocolate chip cookies coming from the school cafeteria every morning could be the reason.
I love to bake homemade cookies. Today I would like to share some of my favorites. Hope you enjoy them. Thanks for reading.
DELTA MELTING MOMENTS
½ pound butter
5½ tablespoon powdered sugar
1¼ cup flour
½ cup cornstarch
¼ teaspoon almond extract
¼ teaspoon orange extract
Cookie glaze
1 cup powdered sugar
1 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon orange juice
Cream butter and sugar.
Sift in flour and cornstarch.
Mix together.
Add flavorings and chill overnight.
Shape into balls the size of walnuts.
Place on parchment-lined cookie sheets.
Flatten the balls with the bottom of a small wet glass.
Bake at 350 degrees for 10 minutes.
Cookies do not brown. Carefully remove cookies from pan.
For the glaze, mix all ingredients together and spread over warm cookies.
AFTER SCHOOL CRUNCHIES
½ cup shortening
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1 cup flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup quick oatmeal
1 cup cornflakes
1 cup flaked coconut
Cream shortening with sugars.
Add eggs and vanilla.
Sift together flour, soda, baking powder and salt.
Slowly beat into shortening mixture.
Stir in corn flakes, oatmeal and coconut.
Form into balls and place on parchment-lined cookie sheet, Flatten balls with your hands.
Bake at 350 degrees for 15 to 20 minutes or until golden brown.
BUTTERSCOTCH COOKIES
1 box yellow cake mix
2 eggs
½ cup oil
1 tablespoon vanilla extract
1 (12 ounces) package butterscotch chips
1 cup chopped pecans
1 cup flaked coconut
Preheat oven to 350 degrees.
Mix all ingredients together and drop into cookie sheets that have been lined with parchment paper. Bake for 8 to 10 minutes.
For a chocolate chip cookie, use the above recipe but substitute chocolate chips and add 1 tablespoon of butter flavoring.
Cake Mixes are a great base for making an endless number of cookies to fit your palate.
nContact Lee Ann Flemming at lafkitchen@hughes.net
