DEAR SOS: I would very much appreciate your efforts in obtaining the recipe for the oatmeal-raisin cookies from Disneyland. They are moist and have loads of raisins. The closest I have found contains molasses, but this makes the cookie very dark. Thanks.
DEAR CAROL: What a terrific cookie in time for Thanksgiving and beyond. Thanks for asking, as I am sure many readers will like them too.
DISNEYLAND'S OATMEAL- RAISIN COOKIES
3 1/4 cups flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups plus 2 tablespoons shortening
1 3/4 cups brown sugar, packed
1 1/2 cups granulated sugar
1 teaspoon vanilla
4 cups oats
2 1/2 cups raisins
Blend flour, baking powder, cinnamon, salt and soda in mixing bowl. Set aside until needed.
Blend shortening, brown sugar, granulated sugar, eggs and vanilla in mixing bowl until fluffy. Mix in reserved dry ingredients until well blended, about 2 minutes. Blend in oats and raisins.
Place No. 24 scoop size balls or 2 1/2 tablespoons dough on baking sheet and press down until about 1/4-inch thick and about 3-inches across. Bake at 350 degrees 9 to 12 minutes. Cool on baking sheet. Makes about 2 dozen.
DEAR SOS: With the holidays near, I once again delved into my recipe boxes to locate those missing, tasty sweet potato balls provided by your newspaper more than 10 years ago. I have tried to recall the recipe to no avail. Can you help?
DEAR JOANNE: You are in luck. We have a recipe for Spicy Sweet Potato Balls covered with chopped walnuts, which should not only replace the missing recipe, but come in handy for Thanksgiving. It should be fairly close to the one you are looking for, if not the one.
SPICY SWEET POTATO BALLS
4 medium sweet potatoes, boiled and peeled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Finely chopped walnuts
Place cooked potatoes in mixing bowl and add salt, cinnamon, nutmeg and ginger. Mix well. Shape into balls, using about 1/4 cup mixture for each. Roll balls in chopped walnuts to coat evenly.
Place balls on baking sheet and bake at 350 degrees 20 minutes. Makes 6 to 8 servings.
Note: Serve hot on turkey platter, garnished with watercress.
DEAR SOS: With holidays approaching I would like to bake some pumpkin bread using canned pumpkin. Is there a recipe in your vast files?
DEAR KIM: From our vast pumpkin bread recipe file we chose the Monastery Pumpkin Bread, made and sold by nuns of the Monastery of the Angels in Hollywood. It's been a favorite of our readers throughout the decades.
MONASTERY PUMPKIN BREAD
3 1/2 cups sifted flour
3 cups sugar
2 teaspoons soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
4 eggs, beaten
1 cup oil
2/3 cup water
2 cups mashed, cooked pumpkin
Sift together flour, sugar, soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.
Turn into 3 greased 8x4-inch loaf pans and top with walnut halves. Bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean. Cool before slicing. Serve with butter. Makes 3 (8x4-inch) loaves.
Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.