Lee was actually H.D. Lee Company Kansas City, MO and while their food products have fallen by the wayside, people now know them for their jeans. Yes, Lee Jeans is the same company. HD Lee was Henry David Lee.
Glen nonchalantly: "so I got this peanut brittle at the Bulk Barn" Canadians nodding their heads: "ah, yes, he got it at the Bulk Barn" Everyone else: "what is this barn of which you speak??"
I looked at their website 😍 wish there were Bulk Barns where I live. I thought the local Somis Nut House was something special! I will have to make another trip to the Nut House for brittle and try these cookies.
@@ancient1350 Part of what I like about the existence of Bulk Barn is its ubiquity. It's definitely not the best bulk food store out there, but it's really accessible.
You could always put the peanut brittle in a blender or food processor and basically turn it into a powder and add it into the dough. That would give you a more even distribution throughout the cookie.
What I found was in 1889 H.D. Lee Mercantile Co was founded in Salina Kansas. Their food division is the company that is possible being referred to with the Lee branded ingredients. They are the same company that makes Lee Jeans (not to be confused with Levi's Jeans). They sold off their food division in 1950 and the company is still in operations today.
OMG! I just starting watching and am so excited. Gallatin is my home town. I ate at the Tea Room many times as a child. It was a must to take visitors to the Tea Room to experience it. Pan fried chicken was the signature meal, but everything was delicious. I have that exact cookbook and am trying to find the rest of them. The Tea Room was so gorgeous with amazingly elegant decor for such a tiny town restaurant. Everything sparkled and screamed decorum & class, just like Mrs. McDonald. I miss it so much. Someone tried to bring it back to life, with little success, then the building caught on fire and was destroyed. It was a great loss to our small community.
I would suggest chopping the peanut brittle a little finer, thus allowing more batter to surround the bits of brittle. That said, the addition of peanut butter would be fantastic.
I was going to say this exact same thing! Great minds Quill44 ^_^. That said, thank you, Glen, I just adore watching your videos. You and Julie always make my heart smile :D!
Lifelong Missourian here, born in 1953. I live in central Missouri and I’ve never heard of Gallatin which is about 70 miles from St. Joseph, where I was born. What I found interesting is the way you pronounced Missouri. The first 2 times you said miz-ur-ee and the third tone you said miz-ur-ah. It’s hotly contested here in the state on how to pronounce it but I didn’t realize people outside of the state would pronounce it miz-ur-ah! This is not set in stone but typically rural people pronounce it ‘ah’ and city folk pronounce it ‘ee’. My understanding is both pronunciations are correct. Thanks for all the research you do, that’s my favorite part of your videos.
I'm from the UK and I say Missourah, but that was because of the elderly northern lady in the Clint Eastwood film, The Outlaw Josey Wales. I noticed the same thing from Glen.
I'm a native Missourian, having lived most of my life in South Central Missouri. In the rural town where I grew up, it was Missouree; when I'd visit family in St. Louis it was Missourah. Maybe it's more regional within the state?
I grew up about an hour and a half from Gallatin. Visited occasionally and once visited the tea room back in the late 800s when I was a kid. Now we live about 30 or so minutes from there and drive through occasionally on our way to Jamesport to visit their large Amish community with all of its shops. I have a book written by a former local newspaper editor which contains the story of Mrs. McDonald. I need to sit down and give it a read. It's just a short chapter. Book is called, "County Seat Paper" by Joe Snyder.
I wonder if putting the batter in frozen would ket the cookies set before the brittle had time to ooze out? Very interesting history about Lee products. Thank you Glen and Julie ❤
Your experience gleams through in your idea of tweaking the recipe to make it great! As a folklorist I can say that your verbal note at the end is spot on. Research can absolutely include speaking with people who have first hand knowledge.
I saw gold medal all over the recipe which is definitely still a thing. In the city I grew up in Massachusetts used to have a holsum bread factory but it's been gold medal for a long time now.
First thing I thought when I saw you putting peanut brittle in the vanilla looking dough was the dough would be better with peanut butter in it. Loved the research you did, and the end note. Happy December to you, Julie, and Chicken
I've never heard my name mentioned in a video so much ever before, lol. Those cookies look good but I agree, adding peanut butter would probably be a great addition. Lee :)
Now if you used "Lee's Peanut Brittle" your cookies would have been fine! Seriously, I wounder if you blended the Bulk Barn peanut brittle before adding in the dough, the cookies would have turn out better....
Glen, try crunching up your peanut brittle to distribute it more evenly in the cookies. That way you get the flavor throughout and don't get pools of melted brittle all over.
I wonder if this book you have is truly from 1937 and her book, How I Cook It, that I saw on Abe Books is the one that came up in your research. The copyright pictured on that one is 1949. Such an interesting story. I paused the video at 1:51 to read her forward. I love what she said of her mother and her own approach to cooking. I'm so glad I watched!
Interesting recipe and backstory. What I found most interesting was the list of company salesmen The first row a mix of insurance hardware and petroleum, but at the top of the second row, was a list of the new "Hip" companies in the late 1930's, MGM, Warner Brothers, and Universal Pictures, along with Western Electric and RCA two companies that the three motion picture companies could not make their product without, but you do not see any aviation companies even though Boeing, Lockheed, and Curtiss Wright both existed then, maybe their salesmen did not travel by car :)
What about breaking the peanut brittle into smaller chunks, say a1-2 cm across, and pushing them into the top of the cookie dough after it is on the cookie sheet. You would need to work more to push them into the cookie a little. Love the idea of adding peanut butter.
You can still purchase J.R. Watkins products in stores and on-line. You can also purchase W.T. Rawleigh products on-line. Both were huge operations with local sales by a traveling salesman (a/k/a a drummer) or via women's home parties. At least in the Kansas City area, which is near Gallatin, MO.
I had to do a search of just where Gallatin MO was. Just south of the Kansas City area along the MO state line. My family traveled many years along the state line to get to south eastern Kansas and also to south western Missouri. I remember seeing the signs along route 71 but we mostly drove south from Kansas City in Kansas on route 69, My mother was originally from Pittsburg Kansas . My Grandfather worked for the railroad, kansas City Southern for many years .In the 50 years of driving and riding those roads, I don't recall ever seeing a sign for that restaurant. Perhaps they weren't big on advertising it? But my family always enjoyed reading the odd billboards from the late 50's through the 2000's. Unfortunately, I have no one to ask about whether or not the Lee brand was very popular. All of those I could ask are now gone.
I wish you had posted this video a year or two ago. My grandmother was a home economics teacher from one town west of Gallatin, and started working in the 30s. She would have known the answer - and maybe even ate at the restaurant! Sadly she passed last year. If you eat these cookies again, please say "oh boy howdy!" for her :)
Yes, add the PB, but then press the chunks of peanut brittle into the top of the cookie dough once on the cookie sheet. That way, it will melt into the cookie, not through it.
Glen, look up H.D. Lee, founder of Lee's mercantile and creator of Lee's jeans. Before selling pants they were a major grocery distributor in the area.
I first became aware of such things in about 1948. I think I remember Lee products in my mother’s kitchen in Moberly, Mo. I think your commenters placing the origin of Lee products in Salina and Kansas City are right on target.
I have lived in southeast Missouri all my life I have never heard of Lee products not like Watkins products. I have never heard of Gallatin either but I looked it up it's closer to Chillicothe and St. Joseph that may be why I haven't heard of it 😂.
I live in Kansas right next door to Missouri. I can't tell you anything about the Lee company but I can assure you that Gold Medal Flour (which I noticed was also called for) is still very much a thing - it's the "name brand" flour in most local Kroger/Dillons supermarkets.
Those cookies are small, so my solution to the bland peanut brittle-less mouthfuls is to dunk it in tea and stuff the whole thing in my big gob in one go. MMMMM, a drinks to wet without one. To steal a line from Rich Tea biccies in the 70's.
The ingredients were probably from HD Lee Mercantile Co. They sold tins of a lot of the ingredients in the recipe. Search images of HD Lee mercantile and the various ingredients. I didn't find the vanilla but actually found one for the peanut brittle.
Glen, the 1937 cookbook looks like it was printed by a local newspaper. Many small printings like this do not survive. The 1949 copy, was a hardcover that was printed to be sold in bookstores and by mail order. It has an intro written by Duncan Hines and may be why it has survived. Also as a Minnesotan, I will inform you that Watkins is still around. You can still get their spices and extracts. They also spun off the personal care lines now branded as J.R. Watkins. You can tour thier museum and store in Winona Minnesota.
Good luck with looking up Lee. You will run into Sara Lee, who was a real person but not a cook -- she was the 8-year-old daughter of a guy who owned some bakeries and started to market baked goods using his daughter's name. However, very interestingly, there was a Joseph Lee who owned restaurants and invented the bread-kneading machine (the precursor of your stand mixer, I reckon) and a couple of other things. He became a wealthy man. He passed away in the early 20th century but left his food empire to his children. Perhaps that is where Lee baking powder etc. comes from.
Would mixing half the brittle in the batter and sprinkling the remains on the top help it's distribution? The brittle seemed a tad heavy to put in all at once.
#1 It's also possible that Lee was the first supplier that gave her consistent quality of ingredients for her restaurant, since restaurants need sufficient quality to keep their customers. #2 Lee may have been related to Lea and Perrins which was founded in 1937! Kind of a coincidence, eh?
Leave out the peanut brittle separate, add peanut butter as you suggested. Then portion out and press down with a fork and add brittle on top Twice peanut brittle cookies
I wonder if tossing the peanut brittle in a little bit of flour prior to adding it to the cookie dough would help prevent it from sinking during the baking process?
Is it possible peanut brittle was made differently in the 1930's/1940's and therefore less likely to ooze out of cookies? I believe old fashioned peanut brittle didn't contain corn syrup as it does typically today which may make a difference. Someone might want to consider making peanut brittle from a vintage recipe to put in these cookies.
I first saw J R Watkins lemon cream hand lotion, (which smells divine, so good that I had to bake a lemon cream pie), anyway CVS carries it, and I love it so much I subscribe-and-save it from Amazon. I get their spray oil as well.
how does glen's stand mixer make no noise? I know it must be some technique in the filming, but if I was doing this the racket from the mixer would make talking tough.
I'm wondering if the author/chef of the 1930s book (and subsequent books) used brand name ingredients in all the recipes as a way to fund the publication. Maybe she (or her salesman husband) went to the company and offered to put their name in every recipe if they would pay for its publication.
FWIW, on the page that lists all the companies with traveling salesmen that ate there, is listed the H. D. Lee Mercantile Co. Given the stature of the other companies listed, this probably wasn't a small-town one-store company. Ah. It was the company that made Lee jeans. Ah. H. D. Lee made more than jeans, in fact that was a later product. To steal a few words from a Wikipedia article: "Lee moved to Salina, Kansas in 1889 and set up The H.D. Lee Mercantile Co., soon becoming the major food distributor between Kansas City and Denver."
Researching Lee seems to be made extra confusing by the existence of two similarly named companies - Lee Manufacturing Co of Texas, who have been making kitchen tools since the 1930s; and Lee's Manufacturing Co of Rhode Island, who have been making jewellery components since the 1890s.
They wouldn't ooze all over if the brittle had been nearly pulverized instead of putting in those fairly large pieces of the candy. If it has a fine crumb it would also flavor the entire cookie.
Lee was actually H.D. Lee Company Kansas City, MO and while their food products have fallen by the wayside, people now know them for their jeans. Yes, Lee Jeans is the same company. HD Lee was Henry David Lee.
I just bought a pair of Lee Jeans in the UK!
Glen nonchalantly: "so I got this peanut brittle at the Bulk Barn"
Canadians nodding their heads: "ah, yes, he got it at the Bulk Barn"
Everyone else: "what is this barn of which you speak??"
I looked at their website 😍 wish there were Bulk Barns where I live. I thought the local Somis Nut House was something special! I will have to make another trip to the Nut House for brittle and try these cookies.
I was horrified when I discovered that the rest of the world didn't have Bulk Barn. (And often not even an equivalent chain). Such a shame.
Canada has Bulk Barn but no Trader Joe’s. The US has Trader Joe’s but no Bulk Barn. I think we all deserve both!!!
What if never experienced Bulk Barn but fondly remember "John Vince Foods".?
@@ancient1350 Part of what I like about the existence of Bulk Barn is its ubiquity. It's definitely not the best bulk food store out there, but it's really accessible.
“…maybe she was a very early influencer sellout.” 😂 Love it! ❤🤣
You could always put the peanut brittle in a blender or food processor and basically turn it into a powder and add it into the dough. That would give you a more even distribution throughout the cookie.
What I found was in 1889 H.D. Lee Mercantile Co was founded in Salina Kansas. Their food division is the company that is possible being referred to with the Lee branded ingredients. They are the same company that makes Lee Jeans (not to be confused with Levi's Jeans). They sold off their food division in 1950 and the company is still in operations today.
OMG! I just starting watching and am so excited. Gallatin is my home town. I ate at the Tea Room many times as a child. It was a must to take visitors to the Tea Room to experience it. Pan fried chicken was the signature meal, but everything was delicious. I have that exact cookbook and am trying to find the rest of them. The Tea Room was so gorgeous with amazingly elegant decor for such a tiny town restaurant. Everything sparkled and screamed decorum & class, just like Mrs. McDonald. I miss it so much. Someone tried to bring it back to life, with little success, then the building caught on fire and was destroyed. It was a great loss to our small community.
I would suggest chopping the peanut brittle a little finer, thus allowing more batter to surround the bits of brittle.
That said, the addition of peanut butter would be fantastic.
That, or maybe blitzing half of it into a powder to incorporate, then keeping the big chunks big!
I was thinking that you could make the dough leaving out the peanut brittle, then make a well in each cookie and drop in some peanut brittle
The recipe says “ground or crushed peanut brittle” in the directions.
I was going to say this exact same thing! Great minds Quill44 ^_^. That said, thank you, Glen, I just adore watching your videos. You and Julie always make my heart smile :D!
Lifelong Missourian here, born in 1953. I live in central Missouri and I’ve never heard of Gallatin which is about 70 miles from St. Joseph, where I was born. What I found interesting is the way you pronounced Missouri. The first 2 times you said miz-ur-ee and the third tone you said miz-ur-ah. It’s hotly contested here in the state on how to pronounce it but I didn’t realize people outside of the state would pronounce it miz-ur-ah! This is not set in stone but typically rural people pronounce it ‘ah’ and city folk pronounce it ‘ee’. My understanding is both pronunciations are correct. Thanks for all the research you do, that’s my favorite part of your videos.
3 of my 4 grandparents were from Missourah.
Chuckle! 😅
I'm from the UK and I say Missourah, but that was because of the elderly northern lady in the Clint Eastwood film, The Outlaw Josey Wales. I noticed the same thing from Glen.
Wow, quite the age diversity this channel brings! Always surprises me to see older generations *digesting* the same content as me. Cool!
I'm a native Missourian, having lived most of my life in South Central Missouri. In the rural town where I grew up, it was Missouree; when I'd visit family in St. Louis it was Missourah. Maybe it's more regional within the state?
I grew up about an hour and a half from Gallatin. Visited occasionally and once visited the tea room back in the late 800s when I was a kid. Now we live about 30 or so minutes from there and drive through occasionally on our way to Jamesport to visit their large Amish community with all of its shops. I have a book written by a former local newspaper editor which contains the story of Mrs. McDonald. I need to sit down and give it a read. It's just a short chapter. Book is called, "County Seat Paper" by Joe Snyder.
When growing up we had a neighbor that made these. Loved them, thank you for the memory.
I love the feeling, whether it's accurate or not, that you just walked into the kitchen and decided to try a recipe.
I wonder if putting the batter in frozen would ket the cookies set before the brittle had time to ooze out? Very interesting history about Lee products. Thank you Glen and Julie ❤
Can we please get a tour of your cookbook collection? I feel you've gotta have an entire room dedicated to how many you have!
I'd LOVE to see that happening 😂
Train station traveling salesman network treat of a tale
Your experience gleams through in your idea of tweaking the recipe to make it great! As a folklorist I can say that your verbal note at the end is spot on. Research can absolutely include speaking with people who have first hand knowledge.
I saw gold medal all over the recipe which is definitely still a thing. In the city I grew up in Massachusetts used to have a holsum bread factory but it's been gold medal for a long time now.
First thing I thought when I saw you putting peanut brittle in the vanilla looking dough was the dough would be better with peanut butter in it. Loved the research you did, and the end note. Happy December to you, Julie, and Chicken
I would love to see a video where Glen bakes up a batches of various cookies from the freezer dough from prior episodes
Thanks for adding actual captions for the Deaf
I've never heard my name mentioned in a video so much ever before, lol. Those cookies look good but I agree, adding peanut butter would probably be a great addition. Lee :)
Such a fun unique cookie to try! Love the idea of adding peanut butter😊
Now if you used "Lee's Peanut Brittle" your cookies would have been fine!
Seriously, I wounder if you blended the Bulk Barn peanut brittle before adding in the dough, the cookies would have turn out better....
I remember the traveling salesman from Watkins who used to stop by.
Glen, try crunching up your peanut brittle to distribute it more evenly in the cookies. That way you get the flavor throughout and don't get pools of melted brittle all over.
I wonder if this book you have is truly from 1937 and her book, How I Cook It, that I saw on Abe Books is the one that came up in your research. The copyright pictured on that one is 1949. Such an interesting story. I paused the video at 1:51 to read her forward. I love what she said of her mother and her own approach to cooking. I'm so glad I watched!
Interesting recipe and backstory. What I found most interesting was the list of company salesmen The first row a mix of insurance hardware and petroleum, but at the top of the second row, was a list of the new "Hip" companies in the late 1930's, MGM, Warner Brothers, and Universal Pictures, along with Western Electric and RCA two companies that the three motion picture companies could not make their product without, but you do not see any aviation companies even though Boeing, Lockheed, and Curtiss Wright both existed then, maybe their salesmen did not travel by car :)
Thanks for sharing your culinary magic. From Bangladesh.
when you pull them out of the freezer to bake you can put peanut butter chips and come flaky salt to fix both of those issues.
Brilliant
1/4 cup peanut butter, finer chop of the brittle, and I’d flatten them slightly like a peanut butter cookie
What about breaking the peanut brittle into smaller chunks, say a1-2 cm across, and pushing them into the top of the cookie dough after it is on the cookie sheet. You would need to work more to push them into the cookie a little. Love the idea of adding peanut butter.
Local Missourian here. I've literally never heard of these cookies. But fun finding them. Might try cooking them.
Thanks for another fun video. I wonder what would happen if the peanut brittle was ground down to almost a powder before being mixed in.
It probably would have turned out better if you had used Lee baking powder, Lee baking soda, Lee salt, and Lee vanilla. :)
While wearing Lee jeans. That seems key as well.
@@worshipgeek with special guest Bruce Lee
I believe a poster would work as well.
@@aberdeebsky Lee Jeans poster ?
Those cookies look amazingly decadent and fattening! 😍😋
I make a variation of these cookies, and yes I use a cup of crunchie pb and score chunks, amazing cookies my family loves.
You can still purchase J.R. Watkins products in stores and on-line. You can also purchase W.T. Rawleigh products on-line. Both were huge operations with local sales by a traveling salesman (a/k/a a drummer) or via women's home parties. At least in the Kansas City area, which is near Gallatin, MO.
I had to do a search of just where Gallatin MO was. Just south of the Kansas City area along the MO state line. My family traveled many years along the state line to get to south eastern Kansas and also to south western Missouri. I remember seeing the signs along route 71 but we mostly drove south from Kansas City in Kansas on route 69, My mother was originally from Pittsburg Kansas . My Grandfather worked for the railroad, kansas City Southern for many years .In the 50 years of driving and riding those roads, I don't recall ever seeing a sign for that restaurant. Perhaps they weren't big on advertising it? But my family always enjoyed reading the odd billboards from the late 50's through the 2000's. Unfortunately, I have no one to ask about whether or not the Lee brand was very popular. All of those I could ask are now gone.
Would love to see the followup to this.
I wish you had posted this video a year or two ago. My grandmother was a home economics teacher from one town west of Gallatin, and started working in the 30s. She would have known the answer - and maybe even ate at the restaurant! Sadly she passed last year.
If you eat these cookies again, please say "oh boy howdy!" for her :)
Yes, add the PB, but then press the chunks of peanut brittle into the top of the cookie dough once on the cookie sheet. That way, it will melt into the cookie, not through it.
Watkins is still around. My grandmother and mother both carried their products. Grandma also sold Fuller Brush products.
The recipe called for ground or crushed peanut brittle, that implies much smaller pieces than you put in. I wonder if that would make a difference?
Thanks!
I would try crushing the peanut brittle finer and blending it in before the flour. Might be a good cookie.
I bet the secret to keeping the brittle from running out *HAD* to be that Lee magic
I'm going to make these but I think breaking the brittle up more plus maybe doubling up on it too.
Yes I had the same thought--doubling the brittle. Then again, I really love brittle so that's an easy decision for me to make. 😂
Glen, look up H.D. Lee, founder of Lee's mercantile and creator of Lee's jeans. Before selling pants they were a major grocery distributor in the area.
I first became aware of such things in about 1948. I think I remember Lee products in my mother’s kitchen in Moberly, Mo. I think your commenters placing the origin of Lee products in Salina and Kansas City are right on target.
Thank you.
Can you look into the Ruth Wakefield Indian pudding from her Toll House restaurant 😁
Loved hearing about the Lee company
I have lived in southeast Missouri all my life I have never heard of Lee products not like Watkins products. I have never heard of Gallatin either but I looked it up it's closer to Chillicothe and St. Joseph that may be why I haven't heard of it 😂.
My family is from near there (St Joseph), however the people who would have known passed away years ago.
I live in Kansas right next door to Missouri. I can't tell you anything about the Lee company but I can assure you that Gold Medal Flour (which I noticed was also called for) is still very much a thing - it's the "name brand" flour in most local Kroger/Dillons supermarkets.
Those cookies are small, so my solution to the bland peanut brittle-less mouthfuls is to dunk it in tea and stuff the whole thing in my big gob in one go. MMMMM, a drinks to wet without one. To steal a line from Rich Tea biccies in the 70's.
The ingredients were probably from HD Lee Mercantile Co. They sold tins of a lot of the ingredients in the recipe. Search images of HD Lee mercantile and the various ingredients. I didn't find the vanilla but actually found one for the peanut brittle.
Watkins is not gone. You can still find their products around especially where I live. I live near Winona MN and can find their products in our stores
Glen, the 1937 cookbook looks like it was printed by a local newspaper. Many small printings like this do not survive.
The 1949 copy, was a hardcover that was printed to be sold in bookstores and by mail order. It has an intro written by Duncan Hines and may be why it has survived.
Also as a Minnesotan, I will inform you that Watkins is still around. You can still get their spices and extracts. They also spun off the personal care lines now branded as J.R. Watkins. You can tour thier museum and store in Winona Minnesota.
I live in Winona, the Watkins museum and store are definitely worth a visit!
Good luck with looking up Lee. You will run into Sara Lee, who was a real person but not a cook -- she was the 8-year-old daughter of a guy who owned some bakeries and started to market baked goods using his daughter's name. However, very interestingly, there was a Joseph Lee who owned restaurants and invented the bread-kneading machine (the precursor of your stand mixer, I reckon) and a couple of other things. He became a wealthy man. He passed away in the early 20th century but left his food empire to his children. Perhaps that is where Lee baking powder etc. comes from.
Hey Glenn… always enjoy your show… you said the cookies were a bit bland… could you use 1/2 peanutbutter and 1/2 shortening in the batter ?
Would mixing half the brittle in the batter and sprinkling the remains on the top help it's distribution? The brittle seemed a tad heavy to put in all at once.
I think I would try doing them in muffin tins, with the brittle in the bottom
A second go-round almost always ends up better as you tweak the recipe to suit your palate.
#1 It's also possible that Lee was the first supplier that gave her consistent quality of ingredients for her restaurant, since restaurants need sufficient quality to keep their customers.
#2 Lee may have been related to Lea and Perrins which was founded in 1937! Kind of a coincidence, eh?
Looks delicious.
Add the peanut butter, then make plain brittle or use peanut brittle and grind it fairly fine.
You could try peanut brittle bites
H.D. Lee mercantile co. Started in 1889 as a food distributor. Later also made Lee brand jeans.
Watkins still has spices etc. Found on Amazon.
❤
Try making thumbprint cookies, with peanut brittle in the dimples.
Leave out the peanut brittle separate, add peanut butter as you suggested. Then portion out and press down with a fork and add brittle on top
Twice peanut brittle cookies
I wonder if tossing the peanut brittle in a little bit of flour prior to adding it to the cookie dough would help prevent it from sinking during the baking process?
"... between now and when Julie gets here for the tasting, just to say-she-ate my own interests." Oh my eggcorn...
Lee still exists. My previous job used some Lee products. They do good service products. I'm not in that state though.
I still use Gold Medal flour.
Is it possible peanut brittle was made differently in the 1930's/1940's and therefore less likely to ooze out of cookies? I believe old fashioned peanut brittle didn't contain corn syrup as it does typically today which may make a difference. Someone might want to consider making peanut brittle from a vintage recipe to put in these cookies.
Maybe make the batches in the freezer as bars?
peanut butter cookie and then push a chunk of peanut brittle into the top sort of like a jam cookie?
Watkins isn't gone.. can still get it in Nebraska...
I first saw J R Watkins lemon cream hand lotion, (which smells divine, so good that I had to bake a lemon cream pie), anyway CVS carries it, and I love it so much I subscribe-and-save it from Amazon. I get their spray oil as well.
how does glen's stand mixer make no noise? I know it must be some technique in the filming, but if I was doing this the racket from the mixer would make talking tough.
Well, he maintains his machine on the regular... Oh, and he doesn't mic his mixer😊
I'm wondering if the author/chef of the 1930s book (and subsequent books) used brand name ingredients in all the recipes as a way to fund the publication. Maybe she (or her salesman husband) went to the company and offered to put their name in every recipe if they would pay for its publication.
FWIW, on the page that lists all the companies with traveling salesmen that ate there, is listed the H. D. Lee Mercantile Co. Given the stature of the other companies listed, this probably wasn't a small-town one-store company. Ah. It was the company that made Lee jeans.
Ah. H. D. Lee made more than jeans, in fact that was a later product. To steal a few words from a Wikipedia article: "Lee moved to Salina, Kansas in 1889 and set up The H.D. Lee Mercantile Co., soon becoming the major food distributor between Kansas City and Denver."
Researching Lee seems to be made extra confusing by the existence of two similarly named companies - Lee Manufacturing Co of Texas, who have been making kitchen tools since the 1930s; and Lee's Manufacturing Co of Rhode Island, who have been making jewellery components since the 1890s.
Maybe grinding up the peanut brittle finer in a food processor would cause less oozing and more incorporation into the cookie
Maybe chopping the peanut brittle smaller would help distribute it evenly through the cookies... Plus the peanut butter 🤔
Maybe freeze before baking?
I wonder if the Lee’s Brand of Peanut Brittle would prevent it from oozing out the sides🤔
Maybe use toffee chips instead of peanut brittle?
I was envisioning a banana chocolate chip with peanut brittle cookie. Anything else really go with peanut flavor?
Let us know if baking them frozen works better!
Maybe pulse the peanut brittle so it mixes easier
Maybe put the peanut brittle in medium chunks on top of the cookie, kingld of like chocolate cookies with Hershey kisses on top.
They wouldn't ooze all over if the brittle had been nearly pulverized instead of putting in those fairly large pieces of the candy. If it has a fine crumb it would also flavor the entire cookie.
I would replace the shortening with butter. Not so bland and compliments the brittle.
I used butter - butter is a shortening.
!ALGORITHM!
is Lee Products now Sara Lee?
Both from Chicago - but not related.
Maybe make the brittle without putting peanuts in it. braek that into chips and add it along with peanutnut butter chips?
I love how we friends 'chip' in with suggestions!
You can buy toffee bits in the baking aisle with the chocolate chips.
Honestly I would just swirl caramel into the batter and then add roasted peanuts instead of using chunks of peanut brittle
I suspect the peanut brittle was supposed to ground, or finely chopped.
H D Lee Mercantile Salina Kansas
I was wondering if it was the same company that made jeans.