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Scottish Delights


I love cooking recipes from the “Favorite Recipes of the John C. Campbell Folk School” cookbook. It was published in 1971 and was compiled by Alice Tipton and Oris Cantrell. Along with all the great recipes, the book has old photos of the Folk School, old prints made at the school, and little snippets of songs and blessings that are recited before meals at the school.


One of my favorite cookie recipes from the book is for Scottish Delights. One time when I was making the cookies I didn’t have any coconut and decided to throw in dried cranberries instead-the cookies still turned out great.

I’m sure the history of the book plays a role in why I like it so much.

  • As I mentioned above, the rich history of the Folk School can be seen throughout the pages in recipes, photos, and blessings.
  • My Mamaw Wilson gifted the cookbook to Granny. Mamaw worked at the Folk School in a variety of jobs during her lifetime.
  • I love the little notes Granny wrote to herself throughout the book, much like my note about substituting dried cranberries.
  • I remember the day Granny gifted me the cookbook because she knew I was crazy about Mamaw and crazy about the Folk School too.


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  • Reply
    March 28, 2019 at 9:58 am

    Reminds me of the recipe for Cranberry Hooty Creeks except it uses some white choc. chips also. I’ll make these for sure. Thanks for sharing.

  • Reply
    March 26, 2019 at 10:29 pm

    Those sure look yummy. Thanks for sharing the recipe… I sure appreciate the cookbooks and recipes I have been given too from mama’s ,granny’s , sisters, friends…also the collection of church cookbooks bought through the years… a couple of which we girls contributed to. Fun to learn from one another .

  • Reply
    Jim Casada
    March 25, 2019 at 8:53 pm

    Tipper–Don Byers may (or may not–I love it) be pulling your leg regarding the cookies as a dessert after a meal of haggis, which of course would also have featured “neeps” (boiled turnips). Longer ago than I like to think about I had a fellowship at the University of Edinburgh’s Institute for Advanced Studies, and the Director and Secretary insisted we (my family was with me) had to enjoy “a glorious haggis” while we were there. They brought one to the Institute one day and Ann dutifully cooked it. I absolutely loved it, although carving open a sheep’s stomach to see oatmeal and minced organ meats rush out isn’t exactly what the squeamish would consider appetizing.

    Incidentally, you better treasure that book. I did a fair amount of searching, and I’d like to think I know something about tracking down out-of-print books, to no avail.

    Jim Casada

  • Reply
    March 25, 2019 at 11:31 am

    They sure look good! All you need is a cup of coffee or a glass of cold milk.

  • Reply
    Don Byers
    March 25, 2019 at 10:18 am

    Great dessert after a meal of haggis!

  • Reply
    March 25, 2019 at 9:03 am

    It was a blessing to ne handed down to you. They look good. Thanks for sharing the recipe with us. God Bless!

  • Reply
    March 25, 2019 at 8:59 am

    Oatmeal cookies are my favorite. You know what I will be doing before the day is over.

  • Reply
    Miss Cindy
    March 25, 2019 at 7:46 am

    Isn’t it funny how old recipes hold such sweet memories. My mother was really not much of a cook but she did have a few things that she made very well and one of them was Oatmeal Cookies. I loved her Oatmeal Cookies. I still have her hand written recipe, if I haven’t already given it to you, Tip.

  • Reply
    March 25, 2019 at 5:55 am

    Well, I’m mostly Scottish ( per DNA test ) and they look like a delight.

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