Saturday, September 24, 2005

Sarah Bernhardts

Just in the last two hours, the winds have moderated. Meanwhile, Barbara woke up; when I bragged that I'd told everyone about her Mary Jane cookies, she started laughing: the cookies are named after Sarah Bernhardt.

In the interest of accurate reporting, then, let me correct the record. I breakfasted on fresh coffee and Sarah Bernhardt’s cookies. Hard to believe her name’s not as familiar as it once was, but the famous French actress did die in 1923. “The Divine Sarah” must have whipped up these cookies between performances. The recipe:

4 cups old-fashioned oatmeal
2 cups brown sugar
1/4-pound butter or margarine, melted
2 tablespoons vanilla

Mix all ingredients together and fill muffin tins half-full. Bake at 350 degrees F for about 15 minutes. Cool for an additional 15 minutes and remove the cookies from the tins. (Note: this makes them much easier to eat). “Makes 2 dozen dangerous cookies,” according to one of Barbara's 1960s' era cookbooks, Saucepans and the Single Girl.

There. The record is corrected - and it’s not buried on a back page, either.

1 comment:

Susan Kirkland said...

The Catholic school version is chocolate, in case you would like to expand your repertoire.

3 squares unsweetened chocolate
(melted in microwave)
added to 1 can sweetened, condensed milk
add and mix well:
1 cup old fashioned oats
1 cup coconut
1 cup broken walnuts or pecans

Use ice cream scoop, drop on parchment paper
and bake for 15 minutes at 350. You can put the cookies close on the sheet as they do not spread much.

TIP: if you melt your chocolate in a big enough bowl, it's a one bowl recipe.

Glad to see Houston made it through the storm.
Have another cookie.