A Shrine to Duncan Hines – Nut Macaroons

     Our living room is now a shrine to Duncan Hines. Talked to Cora Jane Spiller, Hines’ great niece, last week, telling her about my upcoming program on her uncle. Shortly afterwards, a box arrived! A treasure trove of books, including an original restaurant guidebook, a couple of early copies of  Duncan’s cookbooks, a lodging guidebook, and the 2002 edition

2001Reprint of Hines'
dessert cookbook,
edited by
Louis Hatchett. 

of The Dessert Book by Duncan Hines. It was originally printed in 1955 in paperback form and sold for $ .35 a copy. According to Louis Hatchett, who edited the book, it sold hundreds of thousands of copies over the next decade. The book is an assemblage of recipes that Hines collected over the years . . . from restaurants, friend and family. Many of the early recipes had been tested in his nephew’s kitchen; those that came later were tested in the Duncan Hines Test Kitchen in Ithaca, New York.

     I’m making way too many desserts for my Literary program (and sampling) but this one sounded so interesting and it is included in both the dessert book and the original 1939 edition of Adventures in Good Eating and The Art of Carving in the Home,.

     The chocolate dip was my idea as I wanted to include a little chocolate in my dessert menu but seem to be leaning to non-chocolate recipes for some reason.

Original 1939 edition of Duncan Hines' Adventures in Good Cooking and 
the Art of Carving (property of Cora Jane Spiller).

Nut Macaroons  (Makes about 60 cookies)

2 cups powdered sugar

½ cup (all-purpose) flour, sifted

1 teaspoon baking powder

5 egg whites

1 lb. chopped nuts (4 cups -- I used almonds)

1. Blend dry ingredients.

2. Stir egg whites into the dry ingredients without beating. Add the nuts.

3. Drop by a teaspoon onto a greased cookie sheet.

4. Bake in (preheated) 300° oven 15 minutes or until set. Do not bake hard or they won’t be good.

I was surprised that the batter was somewhat runny and really spread; however a sketch of the cookie in The Dessert Cookbook indicates that this is suppose to be a flat cookie.

I did bake them a little longer than indicated as they looked very pale after just 15 minutes in the oven. The finished cookies were a little crisp on the edges but soft in the center. 
Follow-up Note: Okay, I tasted several yesterday when I made them and they were soft in the center; actually tasted them at varying intervals in the day. Later in the day I dipped them in chocolate but avoided eating yet another one. Served them today for Literary League but didn't eat one until afterwards and they were no longer soft! So, I guess I should have followed the directions and pulled them out when they were pale and looked very soft! Live and learn . . . the adventures continue!

The chocolate dip was my addition: Melt chocolate chips (with a few drop os
vegetable oil in the microwave. Set time for 30 second intervals and continue to
check and stir until melted. Either dip cookies or spoon chocolate on one edge and
then place on a piece of wax paper. Let set, at room temperature, until chocolate is set.

This recipe, #558 in Adventures in Good Eating and The Art of Carving in the Home,, came from McDonald Tea Room in Gallatin, Missouri.

Other Duncan Hines recipes included on our blog:

* Betty Cass' Brown Sugar Cookies     * Chocolate Upside Down Cake      * Date & Nut Cakes     * Fudge Squares    *Hot Toasted Cheese Hors d’Oeuvres (or Sandwiches)   *Taffy Tarts