Sunday, March 30, 2008

Breakfast Take Alongs

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Ever since Christmas, I've been in a real "baking" mode.  After the fiascos over Christmas, I made up my mind that baking is like riding a bicycle - you never forget how.  You just sometimes need to practice regaining your balance and pretty soon you'll be riding along without using your hands. 

You can make your pastries, doughnuts, pies and desserts.  My sweet tooth calls for cookies.  I was getting kind of tired making all the "standard" cookies and decided to look for something a little different.  That's when I remembered these cookies.

I sent for this little recipe booklet from Quaker Oats way back when I was with Husband #1 in 1979.  I'd give you a link, but I doubt it's published anymore.  It was one of those "Send us $2.00 for shipping and handling and we'll send you this recipe book FOR FREE!" 

I've made many recipes from it, but my favorite was these Breakfast Take Alongs.  They're crispy and chewy; kind of salty, savory and sweet.  The book claims that it provides 11% of the U.S. RDA of protein and I can believe it with bacon and cheese in them.  Although I wish they would have given the number of calories, etc. in them as well.

So if you're looking for something a "little different' to make for the cookie jar, I highly recommend these.

BREAKFAST TAKE ALONGS

2/3 cup butter

2/3 cup sugar

1 egg

1 teaspoon vanilla

3/4 cup AP flour

1/2 teaspoon soda (as in baking - not Pepsi)

1/2 teaspoon salt

1-1/2 cups Quaker Oats (quick or old fashioned)

1 cup (4 oz.) shredded Cheddar cheese

1/2 cup wheat germ or finely chopped nuts (I used nuts)

6 crisply cooked bacon slices, crumbled.

Beat together butter, sugar, egg and vanilla until well blended.  Add combined flour, soda and salt; mix well.  Stir in oats, cheese, wheat germ (or nuts) and bacon.  Drop by rounded tablespoonfuls onto greased cookie sheet; bake in preheated moderate oven (350F) 12 to 14 minutes or until edges are golden brown.  Cool one minute on cookie sheet; remove to wire cooling rack.  Store in loosely covered container in refrigerator or at room temperature (I put mine in the 'frig - bacon, you know...).  Makes about 3 dozen cookies.

Enjoy!

5 comments:

Stacey said...

I never would equate bacon and cheese with cookies, but there you go. I read it like, that's not possible, btu I stand corrected.
Can you mail me some of your fabulous cookies? lol

Sally said...

Stacey - I know! It sounds totally wierd, but it is good. I don't think these would survive the trip to Italy though. LOL

MyKitchenInHalfCups said...

Well why not! It is great fun to find the dishes that combine what sounds odd and come out with something wonderfully good!

Melinda said...

I loved this little booklet! I am missing the pages from the breakfast section. Do you have the scones with the apple and cheese? My grown girls would love to have the recipe to make for their own families. Thanks for this post.

Sally said...

Hi Melinda - you're referring to the Portable Apple & Cheese Pleasers. Yes, that's awsome too. I'd be happy to email you the recipe. Just send your request to dartbitch1121@yahoo.com as I don't check this account very often.