The Cookies that Made Me Want to Get Married

Make at Your Own Peril Do not confuse with the Weed Hybrids Known as Cookies

I first met Melanie Jane when she was in the third grade, and I was thirty-five. Oh, snap, a really bad Alabama politician joke (Southerners will get that one). Actually, I was in the sixth grade, so I qualified as a much older kid. We were in line at what we called our lunchroom, and I saw her. I told her she resembled her sister my age, and her response was to stick her tongue out at me. Thus our relationship began.

I finally asked her out right before I graduated from High School, and headed off to UA. We became inseparable in no time. After a few dates, she asked me if I would like her mother to bake me some cookies. It was impossible to refuse.

With and Without Raisins

After about five cookies from the mountain that her mother made, I had an epiphany: There were many things I could do with my life that were worse than eating food like this for years. In short, I was a goner. It didn’t hurt any that there was a beautiful and highly intelligent young woman sitting next to me, while I swined away (she graduated Phi Beta Kappa from college).

At any rate, here’s the recipe, updated a bit.

Ingredients

1/2 cup Sugar (Honey would be a good substitute)

1/4 cup Butter

1 Egg

3/4 cup Oats

A pinch of Salt

1/2 teaspoon Cinnamon

3/4 cup AP Flour

1/4 teaspoon Baking Powder

1/4 cup Milk

1/2 cup Raisins

1/2 cup Pecans

Cream together the butter, sugar, and egg. Then add the dry ingredients, and finally the milk. Bake 12-15 minutes in a 350 degree F oven. Then get ready to pig out. This makes about 2 to 2 1/2 dozen cookies.

A few weeks ago we received as a gift the original recipe, engraved on a bamboo cutting board, in the handwriting of MJ’s late mother, Agnes Olga, who baked the original mountain of cookies. It came from the very sister whose comparison caused MJ to stick her tongue out at me. I’m sure I wouldn’t mind having my legacy being great food.

Peach Bourbon Glaze

Peach Glazed Galette

This is more of a cooking exercise than anything else, as this glaze has only three ingredients. They happen to be two of the South’s finest products, which make this a perfect match for the apples and pecans in the galette. It’s all about the process.

Ingredients

2 Tablespoons Peach Preserves

2 Tablespoons Bourbon

Water

The key to this glaze is choosing a happy medium. Cook the glaze long enough to get rid of the alcohol in the bourbon, and to partly liquefy the peaches, but not so long that it dries out or turns into peach brittle.

The other key is to find a really high quality Peach Preserve. I just made my own last summer, using local peaches, organic sugar, and lemon juice (we grew the lemons). This was a fitting way to say goodbye to the last two tablespoons.

I always get this too thick, so a kettle of water is nearby, to help get the glaze to the proper consistency. Once it’s done, you just need some pastry to glaze.

Just Right

I should say that the citrus master, my wife Melanie Jane, has been “rusticated” by the giant corporation she works for, and is currently working from home, due to the novel coronavirus outbreak. She had to bring all her tech with her. We now have a home office consisting of three computers, four monitors, and two iPads. It’s a great sacrifice to live as primitively as this. We have had to make up for it by cooking up a storm.