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June 24, 2009

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Em

Fornax = Roman minor goddess of bread baking and ovens.
Hestia is the Greek goddess of the hearth and home.
So I would say her. She's fairly well known.

Oatmeal Cookie Guy

Thanks, Em! :-)

Alicia

Who said that you have to use all wet ingredients? I'd use dried pineapple, cherries and oranges. Mix a little maraschino cherry juice and some grand marnier. Add in your coconut and mini marshmallows. As to the whipped cream, I'm not sure.

Will be thinking about you tomorrow as I bake my own Better than G'ma's cookies.

greenbean

you can so rock this cookie! no doubt about it.

Gloria Seales

I have this in my "collection", although I have not tried it. You might want to use this as a starting point.

Ambrosia Cookies
The Florida Cookbook 6-6½ dozen
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup light brown sugar, packed
1 egg
1 cup vegetable oil
1 tsp. vanilla
3-1/2 cups AP flour
1 tsp. baking powder
1/4 tsp. salt
1 cup rolled oats, quick or old fashioned
1 cup chopped pecans
1 cup shredded coconut
1 cup raisins, rinsed in warm water, drained
1 cup chopped dried apricots or pineapple*

Preheat oven to 350º. Cream the butter until fluffy, gradually adding the sugars; continue to beat until fluffy and well blended. Beat in the egg thoroughly, then the oil and vanilla. The batter may look curdled at this point.

Combine the flour, baking soda and salt. Stir into the creamed mixture in 5 or 6 additions. Stir in the oats, nuts, coconut, raisins, and other fruit.

Shape dough into 1-in. balls and place 1½-in. apart on ungreased baking sheets. Flatten slightly with fork tines dipped in flour. Bake 14-15 min, until dry on top and cookies hold a slightly impression when touched on top. Cool on racks and store in tightly covered containers.

gophergarden (AKA Lynn)

I remember my grandmother's Ambrosia as being simply peeled orange sepments and a little bit of coconut sprinkled with some orange juice or some liquor. A bit simpler than fruit salad. Just a thought... :)

Oatmeal Cookie Guy

Thanks for all the comments, everybody! My first crack at this recipe may have been an Oops! at first blush, but I haven't given up. :-)

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