1950s LAUSD Ranger Cookies

1952 CITY SCHOOL RANGER COOKIES

1 cup (2 sticks) butter at room temperature

1 cup granulated sugar

1 cup brown sugar, packed

2 eggs, well beaten

2 cups sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups rolled oats

2 cups cornflakes

1/2 cup coconut

1/2 cup chopped walnuts



Cream butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs.


Sift flour with baking powder, salt and baking soda. Blend into butter mixture. Add vanilla, oats, cornflakes, coconut and nuts and mix until blended.

Drop by tablespoonful on ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For smaller cookies, drop by rounded teaspoon. Do not flatten.


Bake larger cookies at 350 degrees 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees 8 to 10 minutes.


22 (4-inch) cookies or 6 dozen small cookies. Each small cookie:


77 calories; 56 mg sodium; 13 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein; 0.10 gram fiber.

Easiest Cream Puffs ever

Dough:

1/2 cup (one stick) butter  (real butter)
1 cup water
1 cup flour
4 eggs
1 5.1 oz box vanilla instant pudding
2 cups heavy cream
1 cup milk
2 tsp vanilla

Preheat over to 375 F


1.  On stove over med-high heat, combine butter and water.  Melt to a rolling boil. (put a wooden spoon over the top so it doesn't boil over)
2.  Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about a minute)
3.  Remove from heat and cool a couple minutes.
4.  Beat in eggs (one at a time) with mixer
5.  Beat mixture until smooth and velvety
6.  Drop by spoonfuls (walnut sized) onto ungreased cookie sheet (I lined mine with parchment paper for easy cleanup)
7.  Bake until DRY  - about 20 to 25 minutes, maybe longer.  And SLIGHTLY golden
8.  Allow to cool.  (These are light and dainty - it doesn't take long, don't fret.)

Filling:

Combine pudding mix, heavy cream, and milk and vanilla.  in stand mixer with whisk attachment beat until soft peaks form.  Refrigerate while dough is baking.

Slice the cooled puffs in half and fill with cream mixture.

Sprinkle with powdered sugar or glaze with chocolate if desired.

Makes about 2 dozen - Store in refrigerator if they last that long.