Rocks
Yield
3 dozenPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
brown sugar
|
*
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
figs
chopped |
*
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
nuts
chopped |
|
| 2 | each |
eggs
well beaten |
|
| ⅔ | cup |
sour milk
|
|
| 1 ½ | cups |
rolled oats
rolled |
|
| 2 | cups |
cake flour
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
brown sugar
|
*
|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
figs
chopped |
*
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
nuts
chopped |
|
| 2 | each |
eggs
well beaten |
|
| 158 | ml |
sour milk
|
|
| 355 | ml |
rolled oats
rolled |
|
| 473 | ml |
cake flour
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
salt
|
|
Directions
Cream shortening and sugar.
Add eggs. Beat thoroughly. Sift flour, measure, and sift with baking powder, baking soda, salt, and spices.
Add rolled oats.
Add alternately with milk to first mixture. Add nuts and fruit.
Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet.
Bake in moderate oven 375℉ (190℃). about 12 minutes.
