Lemon Drop Cookies ½ cup butter or margarine 1 cup C and H Granulated Sugar 1 teaspoon grated lemon rind 2 eggs 1 teaspoon vanilla 2 cups sifted flour ½ teaspoon each salt and soda ¼ cup lemon juice Cream together butter, sugar and lemon rind until light and fluffy. Beat in eggs and vanilla. Sift together flour with salt soda; add alternately with lemon juice. ( Dough will be fairly soft.) Drop teaspoonfuls of dough on greased cookie sheets. Sprinkle with extra sugar if desired. Bake at 375 for 10 to 12 minutes
Louisiana Crown Cake 2 cups sifted flour 1½ teasp. soda ½ teasp. cloves 1 teasp. salt 1½ teasp. cinnamon 1 teasp. nutmeg 2 cups sugar 1 1/4cups cooking oil 4 eggs 2 teasp. vanilla 2 cups mashed cooked yams (fresh or canned) ½ cup chopped pecans Re-sift flour together with soda, cloves, salt, cinnamon and nutmeg. Into mixing bowl combine sugar and cooking oil and mix thoroughly. Addmashed cooked yams and pecans and mix thoroughly. Bake in a greased tube or bundt pan for 1 hour and 15 min. at 350°. Invert on plate to cool. Filling: ½ of a stick butter or oleo 1 (3 0z.) package cream cheese 1/2 box powdered sugar ½ teasp. vanilla ½ cup nuts Mix the above. Slit cake horizontally and put filling between sections. Sprinkle powdered sugar on top of cake. I did not use the filling recipe. I made brown sugar frosting instead.
Pecan Pudding: 3 eggs 1 cup corn syrup ½ cup sugar 2 tablespoons melted butter ¼ teaspoon salt ⅛ teaspoon cream of tartar 1 cup pecan meats 1 teaspoon vanilla ½ cup sifted cake flour Beat eggs until lemon colored. Mix together corn syrup, sugar and melted butter. Add to eggs. Sift together flour, salt and cream of tartar. Add to combined ingredients. Carefully fold in ½ of nuts and vanilla. Sprinkle other ½ of nuts over top of pudding. If using conventional method, bake at 375° for 35-40 minutes. This pudding has a cake texture on top and a pudding beneath. Serve with whipped cream, if desired
Pecan Pudding: 3 eggs 1 cup corn syrup ½ cup sugar 2 tablespoons melted butter ¼ teaspoon salt ⅛ teaspoon cream of tartar 1 cup pecan meats 1 teaspoon vanilla ½ cup sifted cake flour Beat eggs until lemon colored. Mix together corn syrup, sugar and melted butter. Add to eggs. Sift together flour, salt and cream of tartar. Add to combined ingredients. Carefully fold in ½ of nuts and vanilla. Sprinkle other ½ of nuts over top of pudding. If using conventional method, bake at 375° for 35-40 minutes. This pudding has a cake texture on top and a pudding beneath. Serve with whipped cream, if desired
Pecan Pudding: 3 eggs 1 cup corn syrup ½ cup sugar 2 tablespoons melted butter ¼ teaspoon salt ⅛ teaspoon cream of tartar 1 cup pecan meats 1 teaspoon vanilla ½ cup sifted cake flour Beat eggs until lemon colored. Mix together corn syrup, sugar and melted butter. Add to eggs. Sift together flour, salt and cream of tartar. Add to combined ingredients. Carefully fold in ½ of nuts and vanilla. Sprinkle other ½ of nuts over top of pudding. If using conventional method, bake at 375° for 35-40 minutes. This pudding has a cake texture on top and a pudding beneath. Serve with whipped cream, if desired You can add in butterscotch chips or peanut butter chips if you like. I’m mixed up a quick glaze with powdered sugar, a little bit of milk, vanilla, and brown sugar. Bourbon to make this delicious glaze.
Fiesta banana cake Serves: 12 ½ cup butter 2 cups cake flour 1 cup buttermilk 1 tsp. baking powder 1 tsp. vanilla 1 tsp. soda 1 cup ripe bananas, mashed ¾ tsp. salt 2 eggs, unbeaten 1⅓ cups sugar ½ cup nuts, chopped Sift together flour, baking powder, soda, salt, and sugar; add to softened butter. To this mixture add ¼ cup buttermilk and bananas; mix until all flour is dampened. Add eggs, nuts and remaining milk; beat 1 minute. Bake at 350° for 25 minutes in two greased and floured 9-inch cake pans. BANANA ICING: 1 banana, mashed 2 Tb. butter 2 Tb. cream ¾ to 1lb. powdered sugar ½ can angel flake coconut (optional) 1 tsp. vanilla Beat banana; melt together butter, cream, vanilla and add to banana. Mix in powdered sugar until you get spreading consistency. Add coconut, if desired. Spread between layers and on top and sides of cake. Sliced bananas between layers is a nice extra touch. I think this cake works better baked in a 13 x 9 pan with a simple buttercream frosting spread while it is still warm. Not hot but warm.
Grandmother's Molasses Cookies 1 c shortening 2/3 c sugar 1 c molasses ¼ c sour milk 2 t soda 1 t ginger ½ t salt 2½ c flour Cream the shortening and the sugar and add the molasses and milk. Mix well and add dry ingredients mixed together and sifted together. Mix thoroughly together. Roll the dough thin. Cut in rounds. Chilling the dough before rolling makes it easier to handle. Bakeon greased sheet in moderate hot 375. I used butter instead of shortening. I increased the flour by 1/4 of a cup. I’ve then chilled the dough for approximately one hour. And then made into 1 inch doughballs and baked on a cookie sheet. They had a lovely chewy texture after a few hours. When first out of the oven, they were soft and fluffy. But they become the perfect texture after a few hours. Perfect to leave on the countertop.
Grandmother's Molasses Cookies 1 c shortening 2/3 c sugar 1 c molasses ¼ c sour milk 2 t soda 1 t ginger ½ t salt 2½ c flour Cream the shortening and the sugar and add the molasses and milk. Mix well and add dry ingredients mixed together and sifted together. Mix thoroughly together. Roll the dough thin. Cut in rounds. Chilling the dough before rolling makes it easier to handle. Bakeon greased sheet in moderate hot 375. I used butter instead of shortening. I increased the flour by 1/4 of a cup. I’ve then chilled the dough for approximately one hour. And then made into 1 inch doughballs and baked on a cookie sheet. They had a lovely chewy texture after a few hours. When first out of the oven, they were soft and fluffy. But they become the perfect texture after a few hours. Perfect to leave on the countertop.
Grandmother's Molasses Cookies 1 c shortening 2/3 c sugar 1 c molasses ¼ c sour milk 2 t soda 1 t ginger ½ t salt 2½ c flour Cream the shortening and the sugar and add the molasses and milk. Mix well and add dry ingredients mixed together and sifted together. Mix thoroughly together. Roll the dough thin. Cut in rounds. Chilling the dough before rolling makes it easier to handle. Bakeon greased sheet in moderate hot 375. I used butter instead of shortening. I increased the flour by 1/4 of a cup. I’ve then chilled the dough for approximately one hour. And then made into 1 inch doughballs and baked on a cookie sheet. They had a lovely chewy texture after a few hours. When first out of the oven, they were soft and fluffy. But they become the perfect texture after a few hours. Perfect to leave on the countertop.
LEMON CAKE PIE MRS. WM. H. TENNIS, Robinson, Illinois, R. R. No. 4 2 eggs 1 lemon 1 cup sugar 2 tablespoons flour 1 tablespoon butter ¼ teaspoon salt 1 cup sweet milk Line a medium sized pie plate with pastry. Beat the egg yolks until thick. Add the juice and grated rind of the lemon and the sugar. Mixed thoroughly with the flour and salt. Blend together well and add the milk and butter melted. Fold in the egg whites beaten until stiff and dry. Pour into the pastry lined pie plate. Bake at 450°F for 10 minutes, then reduce heat to 325° F for 30 minutes. This will be like cake on top with cream filling underneath
Devil's Food Cake 4 squares unsweetened chocolate ½ cup sugar ½ cup buttermilk (or sour milk) 2 1/2 cups sifted cake flour 1/2 teaspoons baking powder 3/4 teaspoon soda ½ teaspoon salt 1/2 cup butter 1¼ cups sugar 3 eggs, well beaten 1 cup buttermilk (or sour milk) 1 teaspoon vanilla Melt chocolate over boiling water; add ½ cup sugar and ½ cup buttermilk and stir over boiling water until well blended. Let cool. Sift flour once, then measure. Add baking powder, soda and salt and sift together three times. Cream shortening, add 1¼ cups sugar gradually and cream together until light and fluffy. Add eggs and beat well, Add about ¼ of flour mixture and mix; add chocolate mixture and blend. Add remaining flour alternately with buttermilk, a small amount at a time, beating after each addition. Add vanilla. Bake in greased 16x10x2 inch pan, in moderate oven (350 deg. F.) for 35 minutes, or until done. When cold, trim edges, cut In half and put together as a two layer cake. two-layer cake. Spread center, top and sides with chocolate frosting. Chocolate Frosting 3 squares unsweetened chocolate 1 can sweetened condensed milk 2 tablespoons water Dash of salt ½ teaspoon vanilla Melt chocolate in top of double boiler. Add condensed milk gradually, mix- well; then add water and salt and blend. Cook 3 minutes over rapidly boiling water, stirring constantly. Remove from fire.
Cocoa Drop Cookies ½ cup soft shorten- 1¾ cups sifted flour ½ tsp. soda 1 cup sugar 1/2 cup cocoa 1 egg 1 cup nuts or raisins (optional) ¾ cup buttermilk or sour milk 1 tsp. vanilla Cream shortening and sugar, mix in egg. Stir buttermilk and vanilla. Sift together flour, soda an cocoa; stir into the first mixture and mix well. Ad nuts or raisins if desired. Chill at least 1 hour. Drop by rounded teaspoonfuls, about 2 inches apart, on lightly greased baking sheet. Mash down slightly with a wet fork. Bake at 400 degrees for 8-10 minutes. Frost with Brown Butter Glaze or Marie's Chocolate Icing. Brown Butter Glaze Melt ¼ cup butter until golden brown. Blend in 1 cup sifted confectioners' sugar and ½ teaspoon vanilla. Stir in 1-2 tablespoons hot water until icing spreads smoothly. Enough to frost 30 cookies.
Cocoa Drop Cookies ½ cup soft shorten- 1¾ cups sifted flour ½ tsp. soda 1 cup sugar 1/2 cup cocoa 1 egg 1 cup nuts or raisins (optional) ¾ cup buttermilk or sour milk 1 tsp. vanilla Cream shortening and sugar, mix in egg. Stir buttermilk and vanilla. Sift together flour, soda an cocoa; stir into the first mixture and mix well. Ad nuts or raisins if desired. Chill at least 1 hour. Drop by rounded teaspoonfuls, about 2 inches apart, on lightly greased baking sheet. Mash down slightly with a wet fork. Bake at 400 degrees for 8-10 minutes. Frost with Brown Butter Glaze or Marie's Chocolate Icing. Brown Butter Glaze Melt ¼ cup butter until golden brown. Blend in 1 cup sifted confectioners' sugar and ½ teaspoon vanilla. Stir in 1-2 tablespoons hot water until icing spreads smoothly. Enough to frost 30 cookies.
BROWNED SWEET POTATOES. Cut boiled sweet potatoes in one-fourth inch slices, arrange in baking-pan, spread with softened butter, sprinkle with salt and paprika, and bake in a hot oven until well browned. I baked it 450° for about 10-12 minutes, depending on how well you like them browned and caramelized. I recommend approximately 1/4 inch slice.
Grasshopper Pie Crush 24 chocolate wafer cookies such as Oreos fine, then mix with 3 tablespoons of softened butter and press into a pie plate. Melt 24 marshmallows and ½ cup of milk in the top of a double boiler; after it has cooled, add ¼ cup Hiram Walker Crême de Menthe green. Can also add 1/4 crème de cacao. Fold in 2 cups of Whipped Cream. Pour into pie shell and chill well. Then, immediately before the pie is served, decorate with whipped cream
WALNUT-HERB BATTER BREAD I cup milk, scalded 2 tablespoons sugar 1 tablespoon salt 2 envelopes dry yeast I cup warm water 3 tablespoons chopped parsley 1½ teaspoons crushed sweet basil 1½ teaspoons tarragon leaves ⅞ teaspoon garlic powder 4½ cups sifted flour ¾ cup coarsely chopped walnuts Mix milk, sugar and salt and cool slightly. In large bowl, sprinkle yeast over water: stir until dissolved. Blend in milk mixture, parsley, basil, tarragon, garlic and flour; beat vigorously for 2 minutes, or until batter is satiny. Cover and let rise in warm place until double in bulk, about 45 minutes. Add walnuts and stir batter down. Beat vigorously with spoon about l minute. Pour into lightly greased 1½-quart casserole. Bake uncovered at 375 degrees for I hour, or until done. Turn out of casserole. Makes one loaf
BANANA-NUT CAKE S- -Three-fourths cupful butter or other shortening, 1½ cupfuls sugar, 3 cupfuls flour, 3 eggs, 1 cupful milk, 1 teaspoonful vanilla, 4 level teaspoonfuls baking powder. Mix and sift dry ingredients three times. Cream butter, add sugar gradually, then beaten egg yolks. Beat hard until light and fluffy. Add milk and dry ingredients alternately, beating after each addition. Add vanilla and fold in stiffly beaten egg whites. Bake in two large layers in moderately hot oven about 30 minutes. Icing-Boil together 1½ cupfuls brown sugar and ½ cupful water until it spins a thread. Remove from fire and pour slowly on the stiffly beaten whites of 2 eggs. Add 1 teaspoonful vanilla and beat until creamy. Slice bananas over lower layer of cake and pour icing over them. Place second layer on top; cover with sliced bananas. Add ½ cupful chopped walnut meats to the remainder of icing before pouring it over the upper layer of bananas.
SCOTCH TOFFEE 1/3 cup melted butter 2 cups rolled or quick oats 1/4 cup dark Karo syrup 1/2 cup brown sugar 1/2 tsp salt 1 1/2 teaspoon vanilla 6 ounces chocolate chips 1/4 cup nut meats Pour melted butter or margarine over rolled oats and mix thoroughly, Add brown sugar, corn syrup, vanilla and salt. Blend well. Pack firmly into well. greased 7 x 11-inch pan. Bake in a very hot oven (450°F.) 12 minutes, or until rich brown color. When thoroughly cool, turn out of pan. Sprond melted chocolate over top. Sprinkle with nutments, Chill; cut in small squares or. Store in refrigerator. I usually bake at a lower temperature for a little bit longer. You can make them really firm and crisp and snappy or you can make them soft and gooey. Pack them full of any kind of dried fruit or seeds that you prefer.
SCOTCH TOFFEE 1/3 cup melted butter 2 cups rolled or quick oats 1/4 cup dark Karo syrup 1/2 cup brown sugar 1/2 tsp salt 1 1/2 teaspoon vanilla 6 ounces chocolate chips 1/4 cup nut meats Pour melted butter or margarine over rolled oats and mix thoroughly, Add brown sugar, corn syrup, vanilla and salt. Blend well. Pack firmly into well. greased 7 x 11-inch pan. Bake in a very hot oven (450°F.) 12 minutes, or until rich brown color. When thoroughly cool, turn out of pan. Sprond melted chocolate over top. Sprinkle with nutments, Chill; cut in small squares or. Store in refrigerator. I usually bake at a lower temperature for a little bit longer. You can make them really firm and crisp and snappy or you can make them soft and gooey. Pack them full of any kind of dried fruit or seeds that you prefer.
Tomato Soup 1906 Miss May McAdam. One quart tomatoes, one and one-half quarts hot water, two tablespoons sugar, two teaspoons salt, eight cloves, eight whole black peppers, two tablespoons butter, one tablespoon chopped onions, three tablespoons flour. Put butter in frying pan, when it bubbles, add onion and fry five minutes, then add flour, mix well and stir into soup. Cook slowly fifteen minutes. Strain and serve hot
