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11-09-2014, 10:25 AM
#2002
Super Member
Join Date: Mar 2011
Location: Castle Rock, Washington State
Posts: 1,961
It's not cookies, but I did make this and it was pretty darn yummy! I'll follow with a Cookie Recipe:
The Famous Woolworth Ice Box Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.
I love these Cookies!
Giant Oatmeal Raisin Cookies
Recipe by Our Best Bites
Ingredients:
1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1 1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
2 cups raisins
Instructions:
Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.
Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.
In a separate bowl, combine the dry ingredients (except the raisins). Add to the butter/sugar/egg mixture and mix until combined. Add the raisins and mix until just combined.
Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies (or you can make more cookies that are smaller; you may need to adjust the bake time slightly).
The Famous Woolworth Ice Box Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.
I love these Cookies!
Giant Oatmeal Raisin Cookies
Recipe by Our Best Bites
Ingredients:
1 cup (2 sticks) butter
1 cup dark brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1 1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
2 cups raisins
Instructions:
Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.
Beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.
In a separate bowl, combine the dry ingredients (except the raisins). Add to the butter/sugar/egg mixture and mix until combined. Add the raisins and mix until just combined.
Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets. You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies (or you can make more cookies that are smaller; you may need to adjust the bake time slightly).
11-09-2014, 11:30 AM
#2003
Super Member
Join Date: Jun 2012
Location: North Texas formerly The Burgh
Posts: 3,392
"Woolworth" "ice box" cheesecake????? OH MY !!!!! Blast from the past for sure -- my mom used to take me on the streetcar to the next town over because they had a Woolworth store....and my Gram never called the refrigerator anything but an "ice box". This must surely be a recipe that has been handed down through your family. What fun !!!
11-09-2014, 11:42 AM
#2004
Super Member
Join Date: Mar 2011
Location: Castle Rock, Washington State
Posts: 1,961
Originally Posted by PenniF
"Woolworth" "ice box" cheesecake????? OH MY !!!!! Blast from the past for sure -- my mom used to take me on the streetcar to the next town over because they had a Woolworth store....and my Gram never called the refrigerator anything but an "ice box". This must surely be a recipe that has been handed down through your family. What fun !!!
11-09-2014, 01:09 PM
#2005
Super Member
Join Date: Oct 2007
Location: Somewhere in SANTA Land.
Posts: 9,696
[QUOTE=reeskylr;6962138]It's not cookies, but I did make this and it was pretty darn yummy! I'll follow with a Cookie Recipe:
The Famous Woolworth Ice Box Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WOW!!
Did you ever bring back memories. I have made this recipe for at least 45 Years & my family still likes me to make it every now & then. For the topping I generally use a can of Wilderness cherry pie filling or the Blueberry filling. It has always been a big hit in my house. Thank you for the memories fo Woolworth too!!
The Famous Woolworth Ice Box Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
WOW!!
Did you ever bring back memories. I have made this recipe for at least 45 Years & my family still likes me to make it every now & then. For the topping I generally use a can of Wilderness cherry pie filling or the Blueberry filling. It has always been a big hit in my house. Thank you for the memories fo Woolworth too!!
11-09-2014, 01:10 PM
#2006
Super Member
Join Date: Mar 2009
Location: OFallon, MO
Posts: 2,282
reeskylr, Thanks for posting your cheese cake recipe. I couldn't believe my eyes when I saw it. I used to make this recipe years ago and some how misplaced it and haven't found it yet till now. Going to the store tomorrow so I can make it for hubby and I. I made it in different jello flavors also, I remember using one of the red jellos.
Thanks again for a trip down memory lane!
Thanks again for a trip down memory lane!
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