1/2 cup Crisco
1-1/2 cup sugar
1 teaspoon vanilla
3 eggs, separated
2 squares unsweetened chocolate, melted
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour milk or cream
Oven 350°
Beat egg whites stiff and set aside.
Beat yolks in separate bowl and set aside
Melt chocolate and set aside.
Sift dry ingredients and set aside.
Cream shortening and sugar til fluffy. Add vanilla and yolks. Beat well.
Add chocolate and beat well
Add dry ingredients alternately with sour milk.
Fold in whites
Fold into greased and floured tube pan.
Bake 45 minutes at 350°
Remove and cool on rack
Frosting
In large bowl combine:
1 pound confectioners sugar
1 egg
1/3 cup Crisco
1 teaspoon vanilla
3 Tablespoons milk
Beat til fluffy
Melt 3 squares chocolate. Add to frosting. Mix well.
Add a little more milk if needed to make frosting consistency.
Tuesday, December 28, 2010
Wednesday, December 22, 2010
Sour Cream Pound Cake
2-3/4 cups sugar
1 cup butter
6 eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon soda
3 cups flour
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Cream together sugar and butter til fluffy. Add eggs one at a time, beating after each. Sift together dry ingredients; add alternately with sour cream, ending with sour cream. Add extracts, beat well.
Pour into 10" greased and floured tube pan, smooth the top.
Bake at 350 degrees for 1 to 1 1/2 hours.
Cool 15 minutes; remove from pan.
Optional:
Top while worm with confectioners sugar
or serve with mashed strawberries and cream
or serve with mandarin oranges and cream
Recipe from Nancy Hughes
A favorite cake recipe to make any time.
Bake in well greased bundt pan.
Marbelize - mix a few spoons of cocoa into a cup of so of batter. Mix will and swirl lightly through the batter in the pan.
1 cup butter
6 eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon soda
3 cups flour
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Cream together sugar and butter til fluffy. Add eggs one at a time, beating after each. Sift together dry ingredients; add alternately with sour cream, ending with sour cream. Add extracts, beat well.
Pour into 10" greased and floured tube pan, smooth the top.
Bake at 350 degrees for 1 to 1 1/2 hours.
Cool 15 minutes; remove from pan.
Optional:
Top while worm with confectioners sugar
or serve with mashed strawberries and cream
or serve with mandarin oranges and cream
Recipe from Nancy Hughes
A favorite cake recipe to make any time.
Bake in well greased bundt pan.
Marbelize - mix a few spoons of cocoa into a cup of so of batter. Mix will and swirl lightly through the batter in the pan.
Mom's New York Cheesecake
2 - 8 oz. packets cream cheese (room temp)
l lb. container of ricotta cheese
Cream the two cheeses together very well.
Add 4 eggs - one at a time and beat very well.
Then add:
1-1/2 cup sugar
3 tablespoons flour
3 Tablespoons cornstarch
Juice of one lemon and 1/2 teaspoon vanilla
Blend altogether well.
Then fold in 16 ounces Sour Cream.
Pour into a greased spring form pan (large). Put into a cold oven setting the temperature to 325 degrees.
(I sometimes wrap the pan with some aluminum foil just in case it would leak. I also put it into a slightly larger pan with water in it.)
Bake this one hour. Then leave it in the oven UNOPENED for two hours. Then take it out of the oven and cool. Keep this cheesecake in the refrigerator.
l lb. container of ricotta cheese
Cream the two cheeses together very well.
Add 4 eggs - one at a time and beat very well.
Then add:
1-1/2 cup sugar
3 tablespoons flour
3 Tablespoons cornstarch
Juice of one lemon and 1/2 teaspoon vanilla
Blend altogether well.
Then fold in 16 ounces Sour Cream.
Pour into a greased spring form pan (large). Put into a cold oven setting the temperature to 325 degrees.
(I sometimes wrap the pan with some aluminum foil just in case it would leak. I also put it into a slightly larger pan with water in it.)
Bake this one hour. Then leave it in the oven UNOPENED for two hours. Then take it out of the oven and cool. Keep this cheesecake in the refrigerator.
One Bowl Yellow Cake
1/2 cup vegetable shortening
2-1/4 cups flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups sugar
1 cup milk
1 teaspoon vanilla
3 eggs
Preheat oven to 350°
Grease and flour or line the bottom of 2 (9X1-1/2”) round layer cake pans with waxed paper.
Beat shortening to soften
Sift and then add dry ingredients.
Add 3/4 cup milk and vanilla. Mix on low until dampened. Beat 2 minutes on medium or 300 vigorous strokes. Stop and scrape the bowl often.
Add the rest of the milk and the eggs. Mix at low speed then beat 2 minutes scraping the bowl.
Pour batter evenly in pans
Bake 30-35 minutes until tests done.
May also make one 13X9 pan or 24 cupcakes.
This has been our long-time favorite birthday cake recipe. It originally came from the Learn to Cook cookbook.
2-1/4 cups flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups sugar
1 cup milk
1 teaspoon vanilla
3 eggs
Preheat oven to 350°
Grease and flour or line the bottom of 2 (9X1-1/2”) round layer cake pans with waxed paper.
Beat shortening to soften
Sift and then add dry ingredients.
Add 3/4 cup milk and vanilla. Mix on low until dampened. Beat 2 minutes on medium or 300 vigorous strokes. Stop and scrape the bowl often.
Add the rest of the milk and the eggs. Mix at low speed then beat 2 minutes scraping the bowl.
Pour batter evenly in pans
Bake 30-35 minutes until tests done.
May also make one 13X9 pan or 24 cupcakes.
This has been our long-time favorite birthday cake recipe. It originally came from the Learn to Cook cookbook.
Red Cake
1/2 cup shortening
1-1/2 cup sugar
2 eggs
2 ounces red food coloring
1 teaspoon cocoa
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
1 cup buttermilk
Cream sugar and shortening. Add eggs
Make paste of 1 food coloring and cocoa and add
Add remaining food coloring
Add salt and flour alternately with milk
Add vanilla
Last, fold in soda and vinegar
Spread in 2 greased and floured 9 inch round pans
Bake 25 to 30 minutes
Cool slightly, remove from pans. Cool completely. Frost
Frosting
3 tablespoons flour
1 1/2 cup milk
1/2 cup shortening
1 stick butter
1 cup confectioners sugar
1 teaspoon vanilla
Cook milk and flour til thick. Do not boil
Set aside to cool.
Cream shortening, butter, sugar and vanilla
Beat in mixer ten minutes. Blend in cooled flour mixture.
Split cake layers and frost.
Store cake in refrigerator.
1-1/2 cup sugar
2 eggs
2 ounces red food coloring
1 teaspoon cocoa
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
1 cup buttermilk
Cream sugar and shortening. Add eggs
Make paste of 1 food coloring and cocoa and add
Add remaining food coloring
Add salt and flour alternately with milk
Add vanilla
Last, fold in soda and vinegar
Spread in 2 greased and floured 9 inch round pans
Bake 25 to 30 minutes
Cool slightly, remove from pans. Cool completely. Frost
Frosting
3 tablespoons flour
1 1/2 cup milk
1/2 cup shortening
1 stick butter
1 cup confectioners sugar
1 teaspoon vanilla
Cook milk and flour til thick. Do not boil
Set aside to cool.
Cream shortening, butter, sugar and vanilla
Beat in mixer ten minutes. Blend in cooled flour mixture.
Split cake layers and frost.
Store cake in refrigerator.
Friday, December 17, 2010
Oatmeal Cookies
1/2 cups brown sugar
1/2 cups granulated sugar
1/2 cups butter (I use Crisco)
Beat in:
1 egg
1 teaspoon vanilla
1 Tablespoon milk
Add:
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Add:
1 cup rolled oats
Optional additions:
raisins
wheat germ
butterscotch bits
Bake 350 degrees about 12 minutes
1/2 cups granulated sugar
1/2 cups butter (I use Crisco)
Beat in:
1 egg
1 teaspoon vanilla
1 Tablespoon milk
Add:
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Add:
1 cup rolled oats
Optional additions:
raisins
wheat germ
butterscotch bits
Bake 350 degrees about 12 minutes
Sour Cream Pound Cake
2-3/4 cups sugar
1 cup butter
6 eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon soda
3 cups flour
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Cream together sugar and butter til fluffy. Add eggs one at a time, beating after each. Sift together dry ingredients; add alternately with sour cream, ending with sour cream. Add extracts, beat well.
Pour into 10" greased and floured tube pan, smooth the top.
Bake at 350 degrees for 1 to 1 1/2 hours.
Cool 15 minutes; remove from pan.
Optional:
Top while warm with confectioners sugar
or serve with mashed strawberries and cream
or serve with mandarin oranges and cream
Recipe from Nancy Hughes
1 cup butter
6 eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon soda
3 cups flour
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
Cream together sugar and butter til fluffy. Add eggs one at a time, beating after each. Sift together dry ingredients; add alternately with sour cream, ending with sour cream. Add extracts, beat well.
Pour into 10" greased and floured tube pan, smooth the top.
Bake at 350 degrees for 1 to 1 1/2 hours.
Cool 15 minutes; remove from pan.
Optional:
Top while warm with confectioners sugar
or serve with mashed strawberries and cream
or serve with mandarin oranges and cream
Recipe from Nancy Hughes
Old Fashioned Apple Pie
Pastry for two-crust pie
1 cup sugar
1 teaspoon cinnamon
4 tablespoons flour (or 3 tablespoons Cornstarch)
dash salt
6 cups apples (or maybe 7)
2 tablespoons butter
Combine sugar, cinnamon, flour, and salt
Add to apples which are peeled and sliced
Toss gently
Turn into pastry lined 9-inch pie plate
Arrange as you would like in piecrust
Dot apples with butter
Paint the edge of pie dough with milk and a brush or fingers Cover with top crust
Trim edges, if you trim them a bit long then you can fold the top under the bottom crust all the way around and then crimp with fingers and thumb
Make slits for steam - in a shape like an A or a tree
Brush lightly with milk and
Sprinkle lightly with sugar
Bake about 45 minutes or until it just starts to bubble and you can insert a knife into one of the slits and the apples are soft
1 cup sugar
1 teaspoon cinnamon
4 tablespoons flour (or 3 tablespoons Cornstarch)
dash salt
6 cups apples (or maybe 7)
2 tablespoons butter
Combine sugar, cinnamon, flour, and salt
Add to apples which are peeled and sliced
Toss gently
Turn into pastry lined 9-inch pie plate
Arrange as you would like in piecrust
Dot apples with butter
Paint the edge of pie dough with milk and a brush or fingers Cover with top crust
Trim edges, if you trim them a bit long then you can fold the top under the bottom crust all the way around and then crimp with fingers and thumb
Make slits for steam - in a shape like an A or a tree
Brush lightly with milk and
Sprinkle lightly with sugar
Bake about 45 minutes or until it just starts to bubble and you can insert a knife into one of the slits and the apples are soft
Pie Crust
2 cups flour
1 teaspoon salt
3/4 cups shortening
4-5 tablespoons cold water - more or less
Mix flour with salt
Plop in the shortening
Blend with pastry blender (or whatever) until it is all crumbly
There should not be big glops of shortening but stop before it is all fine and even crumbs
Add in some water a bit at a time
Fluff with fork after each addition
Continue until it is all damp but not too sticky
Sticky dough is hard to roll out
Fill pie
There will be a bit left over from the trimmings
Roll this out and make Pin Wheels:
Spread with butter
Sprinkle with cinnamon-sugar
Roll up
Cut into sections
Bake on aluminum foil lined pan (the sugar gets sticky)
Pop it into the oven beside the pie and bake til brown enough
Eat - yum - careful you don’t burn your tongue
1 teaspoon salt
3/4 cups shortening
4-5 tablespoons cold water - more or less
Mix flour with salt
Plop in the shortening
Blend with pastry blender (or whatever) until it is all crumbly
There should not be big glops of shortening but stop before it is all fine and even crumbs
Add in some water a bit at a time
Fluff with fork after each addition
Continue until it is all damp but not too sticky
Sticky dough is hard to roll out
Fill pie
There will be a bit left over from the trimmings
Roll this out and make Pin Wheels:
Spread with butter
Sprinkle with cinnamon-sugar
Roll up
Cut into sections
Bake on aluminum foil lined pan (the sugar gets sticky)
Pop it into the oven beside the pie and bake til brown enough
Eat - yum - careful you don’t burn your tongue
Our Brownies
1 cup butter or margarine
3/4 cup cocoa
2 1/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1 cup chopped nuts, optional
Melt butter in large saucepan over low heat.
Stir in cocoa.
Blend until smooth.
Add sugar, vanilla, salt, eggs.
Beat until thoroughly combined
Add flour and baking powder
Mix well
Stir in nuts
Spread in well greased 9 X 13 pan
Bake at 350° for 30 minutes or until tests done
Cool and cut in squares
3/4 cup cocoa
2 1/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1 cup chopped nuts, optional
Melt butter in large saucepan over low heat.
Stir in cocoa.
Blend until smooth.
Add sugar, vanilla, salt, eggs.
Beat until thoroughly combined
Add flour and baking powder
Mix well
Stir in nuts
Spread in well greased 9 X 13 pan
Bake at 350° for 30 minutes or until tests done
Cool and cut in squares
Chocolate Chip Angel Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup vegetable shortening
1/2 cup lightly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup chocolate bits
Sugar for rolling cookies
Optional: 3/4 cup chopped walnuts
Oven 350°
Beat shortening and sugars in large bowl until blended.
Add egg, beat well. Add vanilla.
Combine and add flour, baking soda, cream of tartar, and salt. Stir in walnuts and chocolate.
Roll in walnut sized balls and roll in sugar. Place about 2-inches apart on sheets.
Bake 12 to 15 minutes at 350° Cool on racks.
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup vegetable shortening
1/2 cup lightly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup chocolate bits
Sugar for rolling cookies
Optional: 3/4 cup chopped walnuts
Oven 350°
Beat shortening and sugars in large bowl until blended.
Add egg, beat well. Add vanilla.
Combine and add flour, baking soda, cream of tartar, and salt. Stir in walnuts and chocolate.
Roll in walnut sized balls and roll in sugar. Place about 2-inches apart on sheets.
Bake 12 to 15 minutes at 350° Cool on racks.
Chocolate Pixies
Melt in saucepan:
4 squares chocolate
1/4 cup shortening
Cool and add:
2 cups sugar
4 eggs, one at a time
1 teaspoon vanilla
Sift together:
2 cups flour
1 teaspoon baking powder
Combine flour mixture with chocolate
Chill until firm.
Form teaspoon sized balls
Roll in confectioners sugar
Place on cookie sheet
Bake at 350° for about 8 minutes
4 squares chocolate
1/4 cup shortening
Cool and add:
2 cups sugar
4 eggs, one at a time
1 teaspoon vanilla
Sift together:
2 cups flour
1 teaspoon baking powder
Combine flour mixture with chocolate
Chill until firm.
Form teaspoon sized balls
Roll in confectioners sugar
Place on cookie sheet
Bake at 350° for about 8 minutes
Surprise Meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 tablespoon vanilla
3/4 cup sugar
Small package chocolate bits
1/2 cup chopped nuts (optional)
Beat well the eggs, salt, and cream of tartar.
Gradually add sugar and vanilla. Then fold in chocolate bits and nuts.
Cook on brown paper for 25 minutes at 300°
Recipe from Mrs Howe, my high school Latin teacher
“I rip open a brown paper bag and cut it to fit my cookie sheet.”
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 tablespoon vanilla
3/4 cup sugar
Small package chocolate bits
1/2 cup chopped nuts (optional)
Beat well the eggs, salt, and cream of tartar.
Gradually add sugar and vanilla. Then fold in chocolate bits and nuts.
Cook on brown paper for 25 minutes at 300°
Recipe from Mrs Howe, my high school Latin teacher
“I rip open a brown paper bag and cut it to fit my cookie sheet.”
Peanut Butter Cookies
1/2 cup soft butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1-1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Oven 375°
Beat butter, peanut butter, both sugars and egg until mixture is light and fluffy.
Sift flour, baking powder, baking soda, salt and stir into peanut butter mixture.
Chill dough about 1 hour or until easily handled.
Shape dough into balls the size of a walnut and arrange on lightly greased baking sheet, about 3 inches apart. With floured fork, press to make criss-cross designs on cookies.
Bake about 10 to 12 minutes at 375°
A long-standard family cookie!
Recipe from Let’s Start to Cook
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1-1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Oven 375°
Beat butter, peanut butter, both sugars and egg until mixture is light and fluffy.
Sift flour, baking powder, baking soda, salt and stir into peanut butter mixture.
Chill dough about 1 hour or until easily handled.
Shape dough into balls the size of a walnut and arrange on lightly greased baking sheet, about 3 inches apart. With floured fork, press to make criss-cross designs on cookies.
Bake about 10 to 12 minutes at 375°
A long-standard family cookie!
Recipe from Let’s Start to Cook
Molasses Cookies
Beat with fork
1 egg
3/4 cup cooking oil (such as Wesson)
1 cup sugar
4 Tablespoons molasses
Sift
2 cups flour
2 teaspoons soda
1/4 teaspoon salt
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Add sifted dry ingredients to above.
Drop on ungreased cookie sheet. Flatten with greased glass dipped in sugar.
Bake 350° about ten minutes. Watch carefully, ‘cause they burn.
Makes a nice cookie to bring to a gathering
Recipe from Aunt Red
1 egg
3/4 cup cooking oil (such as Wesson)
1 cup sugar
4 Tablespoons molasses
Sift
2 cups flour
2 teaspoons soda
1/4 teaspoon salt
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Add sifted dry ingredients to above.
Drop on ungreased cookie sheet. Flatten with greased glass dipped in sugar.
Bake 350° about ten minutes. Watch carefully, ‘cause they burn.
Makes a nice cookie to bring to a gathering
Recipe from Aunt Red
Chocolate Chip Cookies
1-1/3 cups Crisco
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups plus 1/8 cup flour
1 teaspoon soda
1 teaspoon salt
1 cup chopped nuts
6 ounces chocolate bits
Oven 375°
Mix shortening, sugars, eggs and vanilla thoroughly.
Combine dry ingredients; stir in.
Sometimes a bit more flour depending on the weather.
Mix in nuts and chocolate bits.
Drop by teaspoon onto sheets.
Bake 8-10 minutes.
Makes 8-10 dozen 2-inch cookies.
Recipe from Paula Merritt
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups plus 1/8 cup flour
1 teaspoon soda
1 teaspoon salt
1 cup chopped nuts
6 ounces chocolate bits
Oven 375°
Mix shortening, sugars, eggs and vanilla thoroughly.
Combine dry ingredients; stir in.
Sometimes a bit more flour depending on the weather.
Mix in nuts and chocolate bits.
Drop by teaspoon onto sheets.
Bake 8-10 minutes.
Makes 8-10 dozen 2-inch cookies.
Recipe from Paula Merritt
Bonnie Doon Oaties
1/2 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
2 eggs unbeaten
1 teaspoon vanilla
1 cup flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup coconut
1 cup rolled oats
1/2 small package butterscotch bits
Combine Crisco, sugars, salt, eggs, and vanilla.
Beat thoroughly. Sift flour and soda together;
add to first mixture with coconut, oats and bits
Mix well. Drop on baking sheets.
Bake 350° for 10 to 15 minutes.
Recipe from Aunt Ellen
1/2 cup sugar
1/2 cup brown sugar
2 eggs unbeaten
1 teaspoon vanilla
1 cup flour
1/2 teaspoon soda
1/2 teaspoon salt
1 cup coconut
1 cup rolled oats
1/2 small package butterscotch bits
Combine Crisco, sugars, salt, eggs, and vanilla.
Beat thoroughly. Sift flour and soda together;
add to first mixture with coconut, oats and bits
Mix well. Drop on baking sheets.
Bake 350° for 10 to 15 minutes.
Recipe from Aunt Ellen
Snickerdoodles
Mix:
1 cup shortening
2 eggs
1-1/2 cups sugar
Stir in:
2-3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon soda
1/2 teaspoon salt
Chill dough.
Make little balls out of dough and roll in 2 tablespoons sugar mixed with 2 teaspoons of cinnamon.
Bake at 400° for 8-10 minutes
These burn easily. Watch carefully.
Remove from the oven when still a bit puffed up.
1 cup shortening
2 eggs
1-1/2 cups sugar
Stir in:
2-3/4 cups flour
2 teaspoon cream of tartar
1 teaspoon soda
1/2 teaspoon salt
Chill dough.
Make little balls out of dough and roll in 2 tablespoons sugar mixed with 2 teaspoons of cinnamon.
Bake at 400° for 8-10 minutes
These burn easily. Watch carefully.
Remove from the oven when still a bit puffed up.
Favorite Pancakes
1-1/4 cup flour
2-1/2 teaspoons baking powder
2 Tablespoon sugar
3/4 teaspoon salt
1 egg
1 to 1-1/4 cup milk
3 Tablespoon melted margarine or oil
Optional: chocolate bits or blueberries
Mix all but not too much
Preheat griddle
Flip when they get bubbly.
Serve with maple syrup or butter and sugar or jelly.
2-1/2 teaspoons baking powder
2 Tablespoon sugar
3/4 teaspoon salt
1 egg
1 to 1-1/4 cup milk
3 Tablespoon melted margarine or oil
Optional: chocolate bits or blueberries
Mix all but not too much
Preheat griddle
Flip when they get bubbly.
Serve with maple syrup or butter and sugar or jelly.
Apple Crisp
1 cup sugar
3/4 to 1 cup flour
1 teaspoon cinnamon
1/2 cup margarine
Blend all to the size of small peas
Peel and slice 3 to 4 apples
Put apples in 8-inch square dish
Pour topping over apples and spread to cover evenly
Bake 350° for about 30 minutes or until the apples are soft when poked.
Makes a nice dessert. Serve with milk poured over top or with a dollop of ice cream.
Red delicious apples do not become soft in this recipe
3/4 to 1 cup flour
1 teaspoon cinnamon
1/2 cup margarine
Blend all to the size of small peas
Peel and slice 3 to 4 apples
Put apples in 8-inch square dish
Pour topping over apples and spread to cover evenly
Bake 350° for about 30 minutes or until the apples are soft when poked.
Makes a nice dessert. Serve with milk poured over top or with a dollop of ice cream.
Red delicious apples do not become soft in this recipe
Congo Bars
Melt together:
1-1/2 sticks margarine
2 cups brown sugar
Beat in:
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt (optional)
1/4 teaspoon baking soda
1-6 ounce bag chocolate chips
1/2 cup chopped walnuts or pecans
Spread in greased 13" X 9” pan
Bake 350° for 25-30 minutes
Cool and cut
This recipe is from the Boston Kitchen radio program, shared by Al Lou.
1-1/2 sticks margarine
2 cups brown sugar
Beat in:
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt (optional)
1/4 teaspoon baking soda
1-6 ounce bag chocolate chips
1/2 cup chopped walnuts or pecans
Spread in greased 13" X 9” pan
Bake 350° for 25-30 minutes
Cool and cut
This recipe is from the Boston Kitchen radio program, shared by Al Lou.
Mother's Old Fashioned Custard Pie
Beat in a bowl with rotary beaters;
6 eggs
Add 1 teaspoon vanilla
1/2 cup sugar
Blend well
Add 3 cups milk, gradually
Pour into a 9-inch unbaked pie shell
Sprinkle with a little nutmeg over the top
Bake 350° for 35 to 40 minutes
Test for doneness; a knife inserted off-center should come out clean.
Dad worked with Annie’s husband, Arthur Leach, at Toll Road Truck Equipment in East Bridgewater, MA
Annie would call into the Boston Kitchen radio program. I have several of her recipes: Pineapple Squares, German Biscuits and Custard Pie and maybe a couple more.
6 eggs
Add 1 teaspoon vanilla
1/2 cup sugar
Blend well
Add 3 cups milk, gradually
Pour into a 9-inch unbaked pie shell
Sprinkle with a little nutmeg over the top
Bake 350° for 35 to 40 minutes
Test for doneness; a knife inserted off-center should come out clean.
Dad worked with Annie’s husband, Arthur Leach, at Toll Road Truck Equipment in East Bridgewater, MA
Annie would call into the Boston Kitchen radio program. I have several of her recipes: Pineapple Squares, German Biscuits and Custard Pie and maybe a couple more.
Frosted Ginger Cut-outs
Nice ginger cookies with white frosting that becomes hard when dry.
The original was cut into rounded squares, but use any simple shape cutter.
COOKIES
1 cup shortening
1 cup molasses
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
FROSTING
3/4 cup water
1 envelope unflavored gelatin
3/4 cup sugar
3/4 cup powdered sugar
1 teaspoon baking powder
1 teaspoon vanilla
In large bowl, combine shortening, and molasses; blend well. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients to molasses mixture; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°
On well-floured surface, roll dough to 1/4 inch thickness’ cut with floured rectangular-shaped cookie cutter. Place 1 inch apart on ungreased sheets. Bake 350° for 8 to 10 minutes or until set. Cool completely.
In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a boil. Reduce heat and simmer 10 minutes. Stir in powdered sugar; beat until foamy. Stir in baking powder and vanilla; beat at highest speed until thick. Turn cookies over and spread frosting over underside to within 1/8 inch of edge. Decorate, if desired. Let stand until frosting is dry. Makes 3 dozen cookies.
Recipe from Pillsbury cookie cookbook
The original was cut into rounded squares, but use any simple shape cutter.
COOKIES
1 cup shortening
1 cup molasses
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
FROSTING
3/4 cup water
1 envelope unflavored gelatin
3/4 cup sugar
3/4 cup powdered sugar
1 teaspoon baking powder
1 teaspoon vanilla
In large bowl, combine shortening, and molasses; blend well. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients to molasses mixture; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°
On well-floured surface, roll dough to 1/4 inch thickness’ cut with floured rectangular-shaped cookie cutter. Place 1 inch apart on ungreased sheets. Bake 350° for 8 to 10 minutes or until set. Cool completely.
In 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a boil. Reduce heat and simmer 10 minutes. Stir in powdered sugar; beat until foamy. Stir in baking powder and vanilla; beat at highest speed until thick. Turn cookies over and spread frosting over underside to within 1/8 inch of edge. Decorate, if desired. Let stand until frosting is dry. Makes 3 dozen cookies.
Recipe from Pillsbury cookie cookbook
Sourdough Coffeecake
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup sugar
3/4 teaspoon salt
2/3 cups of oil
1 cup chopped nuts (optional)
I use these and put them into the topping
2 cups sourdough starter
Mix all together well and pour into well greased 9X13 pan
Spoon topping over the batter and spread
Bake 350° for 45 minutes or until tests done with toothpick
Topping
1 cup brown sugar
1 stick margarine
1 Tablespoon flour
1 Tablespoon cinnamon
Mix all together with pastry blender. Stir in nuts.
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup sugar
3/4 teaspoon salt
2/3 cups of oil
1 cup chopped nuts (optional)
I use these and put them into the topping
2 cups sourdough starter
Mix all together well and pour into well greased 9X13 pan
Spoon topping over the batter and spread
Bake 350° for 45 minutes or until tests done with toothpick
Topping
1 cup brown sugar
1 stick margarine
1 Tablespoon flour
1 Tablespoon cinnamon
Mix all together with pastry blender. Stir in nuts.
Reeses Cup Squares
2 cups confectioners sugar
2 cups graham cracker crumbs
2 sticks butter
1-18 ounce jar peanut butter
Crush graham crackers in plastic bag.
Add sugar and combine. Dump into bowl.
Soften peanut butter in the jar in microwave.
Pour into bowl and stir.
Melt butter in empty peanut butter jar. Add to bowl.
Combine all.
Pour into 13 X 9 inch pan.
Pop into refrigerator while making topping.
Topping
1 cup chocolate bits
1 stick butter
Place both ingredients in empty peanut butter jar.
Melt together in microwave, slowly.
Mix and pour over peanut butter layer.
Spread to cover.
Refrigerate to harden.
Note: It always takes longer than planned to cool and harden completely.
2 cups graham cracker crumbs
2 sticks butter
1-18 ounce jar peanut butter
Crush graham crackers in plastic bag.
Add sugar and combine. Dump into bowl.
Soften peanut butter in the jar in microwave.
Pour into bowl and stir.
Melt butter in empty peanut butter jar. Add to bowl.
Combine all.
Pour into 13 X 9 inch pan.
Pop into refrigerator while making topping.
Topping
1 cup chocolate bits
1 stick butter
Place both ingredients in empty peanut butter jar.
Melt together in microwave, slowly.
Mix and pour over peanut butter layer.
Spread to cover.
Refrigerate to harden.
Note: It always takes longer than planned to cool and harden completely.
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