I found the cookbook “Pass the Plate: The Collection from Christ Church” is a massive antique shop outside of Charlotte.
The shop, called The Depot at Gibson Mill, has aisle and aisle of antiques, some junk, and books. Lots and lots of books – including old cookbooks.
If you’re ever in the Concord area – I definitely recommend stopping there. But, make sure you have at least two hours to go. Even then, however, you won’t see it all. It is big.
In one of the aisles, I found this old church cookbook, which was published in 1981.
The book was published by the Episcopal Churchwomen and Friends of Christ Episcopal Church in New Bern, North Carolina. In the foreword of the book, there is a short history of the town and the church parish.
According to the book, New Bern was settled in 1710 by a colony of Swiss and German Palatines. It was named in honor of Baron Christopher deGraffenried’s native Bern, Switzerland. In 1715, in the Province of North Carolina, the “Act for Establishing the Church and Appointing Select Vestrys” was created and that marks the start of Christ Church in New Bern. The site where the church is currently located in the town has been used for more than 300 years.
New Bern has a special place in my heart because it was where I met my husband when we both attended the annual U.S. Marine’s Ball in 2005. He was there with his mom and I was there with a friend. We danced the night away. I called him a stud muffin. And, we’ve been together ever since.
So this recipe, Potato Chip Cookies, are cookies with crushed potato chips in them. Salty. Sweet. How could this recipe be bad? The recipe doesn’t say what type of potato chips to use but I would assume it is plain chips with salt – nothing too crazy like jalapeño. 🙂
So, here is the recipe:
Potato Chip Cookies
Submitted by Patricia Byrum McCotter and by Carol Coleman Pursell
- 1 cup butter or margarine
- ½ cup sugar
- 1 ½ to 2 cups flour
- 1 tsp vanilla
- ½ cup potato chips, crushed
- 4x powdered sugar
- ½ cup pecans, finely chopped (optional)
Preheat oven to 350 degrees. Cream butter, sugar, flour and vanilla well. Add nuts. Add potato chips. Pinch into marvel-sized pieces and place on cookie sheet. Press flat with fork. Bake 13 minutes and sprinkle with powdered sugar. Yield: 5 dozen
I cut this recipe in half because even though I share with my coworkers – I don’t need 5 dozen cookies.
This recipe is just OK. It is not my favorite, but I definitely don’t hate it. I could tweak it a bit to maybe add more salt or more sugar, but I’m not sure that would help. I could also make the bigger, but, that could alter the way it bakes. If you try these and love them, let me know! I’d love to hear from you.
There are so many more recipes in this book that I can’t wait to tackle including Applesauce Cupcakes and what’s called the “Totally Amazing Tomato-Spice Cake.” That one even has a note that says, “A delicious way to use up your garden’s bumper crop! Children refuse to believe there are tomatoes in this cake.”
…We’ll see about that one… stay tuned!
Other posts in Baking Through History:
- Great Grandma’s Cinnamon Rolls
- Ginger Cookies
- Fudge Nut Cookies
- Potato Chip Cookies
- Casserole Cookies
- A Series of Stories from Vintage Recipes
- Great Grandma’s Kuchen
- Baking Through History: Fry Bread Tacos
- How to bake my version of Toll House Chocolate Chip Cookies in a whole new way