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Janet I would love to have the oatmeal lace cookie recipe from the 50's that we all grew up wanting to make.  It also brings back memories of times that were hard back then.  I can remember wanting to make them on day  and my mother telling me it took too much butter and sugar to make, and we just couldn't afford to make those expensive cookies.  I'd like to make them with my granddaughters, if we can afford the ingredients.  Happy Holidays to you and your family.  Vera

Dear Janet:

Can you please give me the lace cookie recipe.  I would sure appreciate it.  Pat

I don't have the cookbook, but a web search came up with this link that talks about the recipe coming from an old Betty Crocker ccokie cookbook from when the person was a kid.  Hope this is it:

http://www.jewishfood-list.com/recipes/cookie/frenchlacecookies01.html

I'm looking for a cookie recipe that my finace's Mom made for him.  He remembers it being on an old Betty Crocker recipe card and I wonder if it would be in your cookbook.  They were called grauteaux (sp?) bon bon.  It was a 2 layer flaky kind of cookie with orange marmalade in between the layers.  Would you look in your cookbook for this recipe?  I would appreciate your help.  Thanks.

Hi, I hope you have the recipe for the doughnuts that I have been looking for they are the buttermilk and the regular ones if you have these recipes could you please post them to my email.. It would very much be appreciated. 

Buttermilk  Doughnuts

   4 cups all-purpose flour                        2 beaten eggs

   4 tsp baking powder                            1 cup sugar

3/4 tsp salt                                        1/4 cup salad oil

1/4 tsp soda                                         1 tsp vanilla

   1 cup buttermilk                                    Sifted confectioners' sugar

In a bowl stir together the flour, baking powder, salt and soda.  Beat eggs and granulated sugar together till thick and lemon-colored.  Stir in oil and vanilla.  Add dry ingredients and buttermiilk alternately to egg mixture, beginning and ending with dry ingredients.  Beat just till blended after each addition.  Roll dough out on lightly floured surface to 1/2-inch thickness.  Cut with floured doughnut cutter.  Fry in deep hot fat (375 degrees) about 1 1/2 minutes on each side or till golden brown.  Drain on paper toweling.  Cool slightly.  Dust with confectioners' sugar.  Makes 24

Raised Doughnuts

  3 to 3 1/2 cups all purpose flour                   2 packages active dry yeast

  3/4 cup milk                                           1/3 cup sugar

 1/4 cup shortening                                     2 eggs

      orange glaze

In large mixing bowl combine 1 1/2 cups of the flour and the yeast.  Heat milk, sugar, shortning, and 1 tsp. salt just till warm (115-120 degrees), stirring constantly till shortening almost melts.  Add to dry mixture: add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping bowl.  Beat 3 minutes at high speed.  By hand, stir in enough of the remaining flour to make a moderately soft dough.  Knead on a lightly floured surface till smooth and elastic, 5 to8 minutes.  Shape into ball.                                             Place into greased bowl; turn once.  Cover; let rise in warm place till double, 45 to 60 minutes.  Punch down; divide in half.  Roll to 1/2-inch thickness.  Cut with floured doughnut cutter.  Cover; let rise till very light, 30 t0 45 minutes.  Fry in deep hot fat (375 degrees) about 1 minute on each side or till golden brown.  Drain on paper toweling.  If desired, roll warm doughnuts in sugar or frost with Orange glaze.  Makes 18 to 20 doughnuts.

     Orange Glaze: Mix 2 cups sifted confectioners sugar, 1 teaspoon grated orange peel, and 3 tablespoons orange juice. 

The two doughnut recipes are from my 1976 Betty Crocker cookbook. Hope this is what you were looking for.   Hope this was a help.

I have a old betty crocker cookbook from 1974 that has a doughnut reciepe in it which includes regular and buttermilk send me an e-mail & I will get it to you

I'm always looking for any old wild game reciepies,i.e. squirrel, dove,deer, turkey ans others. Any interesting ones in your old books would be greatly appreciated by e-mail. If you need anything let me know.

hi my name is melissa and i was wondering if you had any recipies for cooking dove breasts? please let me know thank you

I have a cookbook from 1947 that has wild game recipes. Pheasant, Rabbit, Squirrel Stew. If you want one let me know.

I have a great game cookbook called "Dressing & Cooking Wild Game" by "The Hunting and Fishing Library", copyright 1987.  Some of my favorites are Rabbit Braised with Bacon and Mushrooms, Elk Tenderloin Saute (I use deer), and Big game Baked Round Steak (again I use deer).  This book is also full of recipes for rabbit, squirrel, turkey, pheasant, quail, goose, duck and more.  This was a gift and it has been invalueable to me, it sounds like the kind of recipes you would like.  Hope this was helpful.

Please, Please give me the recipe!  Is this the one?  "The best cooky of l*********, French Lace cookies?"  I have the page part that shows the cookie but not the ingredients.  Can you help?  Thanks, PAT

The Butterscotcth Lace cookies and the Gateaux cookies are both from the Betty crocker Cookie Book, 1963, 2002. I wore my '63 out and was glad to see the 2002!  It has the best cookie from each decade in the back. By the way, change font size in the gray bar.

Gateau BonBons

2/3 cup butter or margarine

1 cup sugar

1 egg

1 pkg. cream cheese, softened

1/2 teaspoon lemon juice

1 teaspoon finely grated lemon rind

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon soda

orange marmalade

Easy Creamy Icing

Mix the first 6 ingredients until light and fluffy.  Blend dry ingredients,add to butter mixture, mix well. Chill.

Heat oven to 350. Using 1/4 of the dough at a time (keep rest refrigerated) roll 1/8 inch thick on lightly floured board. Cut 1" rounds. Place half the rounds on lightly greased baking sheet. Put 1/4 teaspoon marmalade in center of each. (For larger bonbons cut 1 1/2 " rounds, fillwith 1/2 tsp. marmalade.) Cover with remaining rounds, seal edges with floured finger. Bake 8-10 minutes until edges are lightly browned. When cool frost with tinted icing.

Hello, would you please look in your red cookbook to see if you have a recipe for "Savory Eggs"

Bellajax:

Hello, would you please look in your red cookbook to see if you have a recipe for "Savory Eggs"

1 Cup grated Cheddar cheese

2 tbsp. butter

1/2 tsp. prepared mustard

1/2 tsp salt

1/4 tsp. pepper

6 eggs, slightly beaten

Heat oven to 325 degrees.  Sprinkle cheese in square pan, 9x9x1-3/4.  Dot with butter.  Mix cream, mustard, salt and pepper; pour half over cheese.  Pour eggs over top, then remaining cream mixture.  Bake 25 min. Serve at once.  6 servings.

I hope this is what you're looking for.  Its from the 1961 edition

I am looking for a recipe from an old Betty Crocker cook book, probably 1960's vintage. The front cover is gone, it is a three ring binder format.

The recipe is called Moravian Coffee Cake and the index lists it on page 123. The page is now missing from my old book. If this recipe appears in your collection, I would appreciate having it again.

I will check in my mother’s cookbook sometime this week.  Do you remember any of the ingredients?  Sometimes that helps to get the correct recipe.