Recipe: Bushel Basket Cookes or Bushel Cookies - 4 recipes

BUSHEL BASKET COOKIES

12 eggs
5 cups lard
5 pounds sugar
1 quart milk
6 tablespoons baking soda
6 tablespoons baking powder
1 cup maple-flavored Kara (maple syrup, green label)
2 pounds raisins and 1 pound salted peanuts, ground together
2 pounds quick-cooking oats, uncooked
6 pounds flour (about 18 cups)

Mix in order given and drop by spoonfuls on greased and floured cookie sheets.

Bake at 375 to 400 degrees F until browned.

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BUSHEL COOKIES

5 lbs. (10 cups) sugar
2 1/2 lbs. (5 cups) lard
2 lbs. (4 cups) raisins
2 lbs. (4 cups) rolled oats, uncooked
1 lb. (2 cup) chopped nuts
2 oz. (8 tsp.) baking soda
2 oz. (8 tsp.) baking powder
1 qt. (4 cups) milk
6 lbs. (12 cups) flour
12 eggs
1 cup maple syrup

I add twice as many nuts and also add chocolate chips and dates, if I have them. This makes a full bushel of cookies.

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BUSHEL OF COOKIES

5 lbs. brown sugar
2 1/2 lbs. shortening
2 lbs. quick oats, uncooked
1 cup maple flavor syrup
4 tbsp. baking soda
9 tsp. baking powder
12 eggs
1 qt. milk
12 cups flour
1 lb. nuts, chopped
2 lbs. chocolate chips or raisins

Mix in order given. Drop by spoonfuls on greased cookie sheets.

Bake in 350 degree F oven about 10 minutes or until done and browned. This takes most of a day.

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BUSHEL COOKIES

5 lbs. sugar
3 lbs. lard
12 eggs
1 qt. milk
1 cup maple syrup or honey
2 lbs. raisins
2 lbs. oatmeal
6 lbs flour
2 tbsp. vanilla
1 lb. nuts
2 tsp. nutmeg
2 oz. baking soda
2 oz. baking powder

Mix together and bake.