Ruth Graham's Oatmeal Cookies

Oatmeal Icebox Cookies Recipe

Ingredients:

1 cup brown sugar
1 cup white sugar
1 cup flour
2 cups nuts
3 cups regular oatmeal
2 sticks margarine
1 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 eggs

Cream: sugar and softened margarine
Add: eggs
Sift and add: flour, soda, salt
Add: vanilla, oatmeal, nuts (chopped)

Roll into several long rolls on floured surface. Wrap each in wax paper and store in freezer until needed. As needed, slice thin and place (well spaced) on greased cookie sheet.

Bake at 300° for 10-15 minutes.

Mother Graham's Pound Cake

from Billy Graham Archives

3 sticks butter (1 1/2 cups)

2 cups granulated sugar

8 large eggs

3 3/4 cups sifted all-purpose flour

1/8 – 1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon mace (or flavoring of your choice) Note: Mace is similar to nutmeg.

1/2 pint heavy whipping cream

Cream butter (at room temperature) and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat mixture thoroughly.

Sift together flour, salt and baking powder. Gradually add to batter, mixing well. Add mace and blend thoroughly. Then, slowly add heavy cream and stir in well, but don’t beat.

Pour batter into a large (10-inch) well-greased and floured tube pan and bake in slow oven (325 degrees) for 1 hour or 1 hour and 15 minutes—or until cake tests done.

Mother’s Cake Topping:

2 tablespoons flour

1 1/2 cups granulated sugar

Juice of two lemons (add enough water to make a cup.)

Shredded coconut

Mix flour and sugar together in saucepan. Add lemon water and cook until thick. Spread topping over cake and sprinkle coconut on top while warm.

Makes 10-12 servings