Lögberg-Heimskringla - 09.09.2005, Blaðsíða 15

Head back to
school with
oatmeal cookies
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
It’s September and time once
again to pack up the back-
to-school lunches. You
can’t go wrong including some
homemade oatmeal goodness. I
always had to send extras along
for my children’s friends. For
that matter, treat yourself and
your coworkers or lake them
along on any fall outing. Crisp
autumn apples and oatmeal
cookies are a great combination
for this time of year.
While “oatmeal” and “Ice-
land” are not necessarily synon-
ymous, it is interesting to note
that on this side of the ocean,
Icelandic descendants have
been baking oatmeal cookies
for a long time. There are two
recipes for date-filled oatmeal
cookies in the circa 1930 edi-
tion of Cook Book published by
the Ladies of the First Lutheran
Church, Winnipeg, Manitoba.
«
Johanna Wilson’s Date-
Filled Oatmeal Cookies
1/2 cup margarine
1/2 cup butter
1 cup brown sugar
1 tsp. vanilla
1 cup flour
1 scant tsp. baking soda
3 cups rolled oats
(put oats through a blender or
food processor for afiner
textured cookie)
1. Mix all ingredients together.
(Cream the margarine, but-
ter, brown sugar, and vanilla
together. Blend in flour, bak-
ing soda and rolled oats.)
2. Roll thin, about 1/8” thick,
1/2 at a time between sheets
of waxed paper and cut into
rounds with a cookie cutter.
3. Bake at 350° F for about 8
- 10 minutes. Remove to a
rack and cool. (With a 2 1/2”
diameter cookie cutter, this
makes about 4 1/2 dozen.)
Johanna specifies marga-
rine and butter, but you can usé
all butter if you prefer.
Lögberg-Heimskringla • Föstudagur 9. september 2005 • 15
PHOTO COURTESY OF COASTLINE PUBLISHING
Crisp autumn apples and oatmeal cookies are a great combination for this time of year.
Filling:
1 cup chopped dates
1/2 cup brown sugar
1 cup water
Cookies are also very good
without filling.
Cook over low heat, stirring
until thickened. (I use a potato
masher for a smoother texture.)
Spread between cooled cookies
just before serving.
My Favourite
Oatmeal Cookies
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 1/2 cups flour
1-2 cups chocolate chips,
raisins, or nuts
1. Cream the butter and sugars
together.
2. Beat in the eggs and vanilla.
3. Mix in the salt, baking soda,
and flour and then the rolled
oats.
4. Stir in, by hand, the choco-
late chips, raisins, or nuts as
to your preference.
5. Drop by generous table-
spoons on a cookie sheet,
which I grease lightly for the
first batch only. To flatten
the mounds, I press with a
fork dipped in water.
6. Bake at375°Ffor 10-15
minutes. Remove to a rack
and cool.
Makes about 3 1/2 dozen.
Verði ykkur að góðu.
For more information on
Kristin and The Culinary Saga
of New Iceland see her website
www. coastline-publishing. com.
Dancing
keeps her
young
Steinþór Guðbjartsson
GIMLI, MB — Often little
things can do and mean so much
for people. “Dancing keeps me
young,” says Thorbjörg Da-
vidson in Gimli who turned 95
years old August 25.
Thorbjörg’s children orga-
nized a birthday party for her at
Betel in Gimli and she danced
with her self from her room to
the party room. “It is so much
fun to dance but you have to
remember to behave,” she says.
Her parents Jóhann Pé-
tur Sólmundsson and Unnur
Guðrún Jónasdóttir were born
in Iceland. She had 14 sib-
lings and has outlived them all.
Her husband was Víglundur
Franklín Davíðsson and their
four children are Ken, Connie,
Bonnie and Bill. There are 11
grandchildren and nine great-
grandchildren.
PHOTO: STEINPÓH GUÐBJARTSSON
Three of Thorbjörg’s four children, Connie, Ken and Bonnie,
attended the birthday party.
Crossword answers
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