1 cup margarine
1 1/2 cups flour
2 tbsp brown sugar
Mix & press into pan & lightly brown.
Mix & put on base while hot
1 1/2 cup brown sugar
2 tbsp flour
1 tbsp baking powder
1 cup coconut
1 cup wlanuts
2 eggs
Bake at 350F til set in center.
Saturday, November 7, 2009
Tutti Frutti Cake
1/4 cup walnuts
1/2 cup raisins
1/2 cup dates
1 tsp baking soda
1 cup boiling water poured over the above. Let cool.
1 cup white sugar
1/2 cup margarine
2 eggs
1/4 cup nuts
1 1/2 cups flour
1/2 tsp baking powder
rind of 1 lemon
Bake at 350 in loaf pan for 40 minute. While hot, take juice of 1 lemon & 1/4 cup white sugar. Mix together & spread on hot cake.
1/2 cup raisins
1/2 cup dates
1 tsp baking soda
1 cup boiling water poured over the above. Let cool.
1 cup white sugar
1/2 cup margarine
2 eggs
1/4 cup nuts
1 1/2 cups flour
1/2 tsp baking powder
rind of 1 lemon
Bake at 350 in loaf pan for 40 minute. While hot, take juice of 1 lemon & 1/4 cup white sugar. Mix together & spread on hot cake.
Boiled Raisin Muffins
Boil together 1 1/2 cups raisins 1 1/2 cups water, for 20 minutes
Mix 2/3 cup brown sugar
1 egg
1/2 cup margarine
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
Mix & add raisins & water. Bake in muffin tins at 350F.
Mix 2/3 cup brown sugar
1 egg
1/2 cup margarine
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
Mix & add raisins & water. Bake in muffin tins at 350F.
Gum Drop cookies #2
From Brenda T
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups oatmeal
1 cup gumdrops
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups oatmeal
1 cup gumdrops
Sweet & Sour Chicken
1 cup pineapple
1 cup chopped onion
2 tbsp oil
1 1/4 cup water
2 cups carrot sticks
3 OXO cubes
1/4 cup brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soya sauce
2 cups diced cooked chicken
1 green pepper
1 cup chopped onion
2 tbsp oil
1 1/4 cup water
2 cups carrot sticks
3 OXO cubes
1/4 cup brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soya sauce
2 cups diced cooked chicken
1 green pepper
Lemon Butter
1/4 lb butter
1 cup white sugar
Juice of 2 lemons
3 eggs
Beat all together & cook in double boiler til thick
1 cup white sugar
Juice of 2 lemons
3 eggs
Beat all together & cook in double boiler til thick
Sausage & Meatball Casserole
Sausage & meatballs cooked
Cut sausage in half, put in bottom of casserole.
Cook 1 large head of broccoli & put spears on top of meat.
Put 1 1/2 cups small peas on top. Combine 1 can chicken soup, 2 tsp lemon juice, 1/2 cup mayo & dash of pepper on top. Cover with 1 cup grated cheese, 1/2 cup bread crumbs. Bake 350F for 20-25 minutes.
{Where are the meatballs supposed to be/go??}
Cut sausage in half, put in bottom of casserole.
Cook 1 large head of broccoli & put spears on top of meat.
Put 1 1/2 cups small peas on top. Combine 1 can chicken soup, 2 tsp lemon juice, 1/2 cup mayo & dash of pepper on top. Cover with 1 cup grated cheese, 1/2 cup bread crumbs. Bake 350F for 20-25 minutes.
{Where are the meatballs supposed to be/go??}
French Salad Dressing
1 cup sugar
1 cup salad oil
1/4 cup ketchup
1/2 cup vinegar
1 tbsp lemon juice
1/4 tsp ginger
1/4 tsp paprika
1/2 tsp salt
1 medium onion, chopped
1 clove garlic
Put in blender & mix til smooth.
1 cup salad oil
1/4 cup ketchup
1/2 cup vinegar
1 tbsp lemon juice
1/4 tsp ginger
1/4 tsp paprika
1/2 tsp salt
1 medium onion, chopped
1 clove garlic
Put in blender & mix til smooth.
Heavenly Rhubarb Jam
5 cups chopped rhubarb
5 cups sugar
19 oz can crushed pineapple
2 pkgs strawberry Jello
Mix first 3 ingredients & cook 20 minutes. Stir in Jello. Pour into hot jars & seal.
5 cups sugar
19 oz can crushed pineapple
2 pkgs strawberry Jello
Mix first 3 ingredients & cook 20 minutes. Stir in Jello. Pour into hot jars & seal.
Self Saucing Apple Pudding
1 cup flour
1/2 cup white sugar
2 tsp baking bowder
1/2 tsp salt
1/2 cup milk
2 tbsp oil
1 c apple
1 tsp vanilla
1 cup brown sugar
2 1/2 cups boiling water
Mix first 4 well, add milk, oil, vanilla, blend. STIR in fruit. Put in 8x8 dish. Combine brown sugar & boiling water. Pour over top. Bake at 350 for 30 minutes.
1/2 cup white sugar
2 tsp baking bowder
1/2 tsp salt
1/2 cup milk
2 tbsp oil
1 c apple
1 tsp vanilla
1 cup brown sugar
2 1/2 cups boiling water
Mix first 4 well, add milk, oil, vanilla, blend. STIR in fruit. Put in 8x8 dish. Combine brown sugar & boiling water. Pour over top. Bake at 350 for 30 minutes.
Gumdrop Cookies
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 cups oatmeal
1 cup gumdrops {frozen & chopped - put in blender or food processor}
My Notes:
Mix together in order given. Bake at 350F until done, about 10 minutes.
1 cup brown sugar
1 cup white sugar
2 eggs
vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 cups oatmeal
1 cup gumdrops {frozen & chopped - put in blender or food processor}
My Notes:
Mix together in order given. Bake at 350F until done, about 10 minutes.
Blueberry Muffins
2 cups flour
3 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
3 tbsp melted butter
2 cups blueberries
Bake at 350 for 20 min.
3 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
3 tbsp melted butter
2 cups blueberries
Bake at 350 for 20 min.
Cauliflower Soup
3 cups cauliflower
2 chicken cubes
6 cups water
1 onion chopped
1 cup chopped celery
2 chopped potatoes
Simmer all until tender. Add milk mixed with flour to thicken. Garnish with parsley flakes.
2 chicken cubes
6 cups water
1 onion chopped
1 cup chopped celery
2 chopped potatoes
Simmer all until tender. Add milk mixed with flour to thicken. Garnish with parsley flakes.
Flag Bread Whole Wheat
I think this was supposed to be Whole Wheat FLAX bread.
2 pkg dry yeast {2 tbsp}
2 cups lukewarm water
1/2 c {? it doesn't say} ground flax seed soaked for 6 hours
1/4 cup oil
1 tbsp salt
1/4 cup honey
3 1/2 cups whole wheat flour
4 or 5 cups white flour
Method:
Dissolve yeast in warm water for 10 minutes.
Combine water, flaxseed, oil, honey & whole wheat flour & beat til smooth. Add yeast & stir. Add salt & enough white flour to make dough stiff enough to handle. Place in greased pan & let rise til double in bulk. Punch down & shape into loaves. Let rise 30 min. Bake at 350F for 40 min. Let cool on wire rack after taking out of pans.
2 pkg dry yeast {2 tbsp}
2 cups lukewarm water
1/2 c {? it doesn't say} ground flax seed soaked for 6 hours
1/4 cup oil
1 tbsp salt
1/4 cup honey
3 1/2 cups whole wheat flour
4 or 5 cups white flour
Method:
Dissolve yeast in warm water for 10 minutes.
Combine water, flaxseed, oil, honey & whole wheat flour & beat til smooth. Add yeast & stir. Add salt & enough white flour to make dough stiff enough to handle. Place in greased pan & let rise til double in bulk. Punch down & shape into loaves. Let rise 30 min. Bake at 350F for 40 min. Let cool on wire rack after taking out of pans.
Brownies
Shirl
Beat together:
4 oz unsweetened chocolate
3/4 cup margarine
Add:
2 cups white sugar
3 eggs
1 tsp vanilla
Stir in 1 cup flour & 1 cup chopped nuts. Pour into 9x13" pan & bake at 350F for 35-40 min.
Icing
Melt together:
2 squares unsweetened chocolate
2 tbsp margarine
1/4 cup milk
Beat in 2 cups icing sugar
Beat together:
4 oz unsweetened chocolate
3/4 cup margarine
Add:
2 cups white sugar
3 eggs
1 tsp vanilla
Stir in 1 cup flour & 1 cup chopped nuts. Pour into 9x13" pan & bake at 350F for 35-40 min.
Icing
Melt together:
2 squares unsweetened chocolate
2 tbsp margarine
1/4 cup milk
Beat in 2 cups icing sugar
Salsa
Marlene
1 cup jalapenos
8 cups coarsely chopped tomatoes
3 cups chopped pepper
2 cups onions
2 cups vinegar
any red or yellow peppers
4 cloves garlic
1 tin tomato paste
2 tbsp sugar
1 tbsp salt
2 tbsp paprika
1 tbsp oregano
Boil til thick. Put in jars. Process 20 minutes.
1 cup jalapenos
8 cups coarsely chopped tomatoes
3 cups chopped pepper
2 cups onions
2 cups vinegar
any red or yellow peppers
4 cloves garlic
1 tin tomato paste
2 tbsp sugar
1 tbsp salt
2 tbsp paprika
1 tbsp oregano
Boil til thick. Put in jars. Process 20 minutes.
Ultimate Chocolate Chip Cookies
1 cup Golden Crisco {aka shortening/lard}
1 1/2 cups firmly packed light brown sugar
1 tbsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 1/4 cups coarsely chopped pecans {If desired, omit pecans & use an additional 1 cup of chocolate chips}
Method:
Preheat oven to 375F.
Cream Golden Crisco, brown sugar & vanilla in large bowl at medium speed for 2 minutes or until well blended.
Add eggs, beating 1 minute or until thoroughly blended.
Combine flour, salt & baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute or just until blended.
Stir in chocolate chips & pecans.
Drop dough by heaping spoonfuls on ungreased baking sheet, leaving about 3 inches between cookies.
Bake one sheet a time at 375F for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.
*Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.
1 1/2 cups firmly packed light brown sugar
1 tbsp vanilla
2 eggs
2 1/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 1/4 cups coarsely chopped pecans {If desired, omit pecans & use an additional 1 cup of chocolate chips}
Method:
Preheat oven to 375F.
Cream Golden Crisco, brown sugar & vanilla in large bowl at medium speed for 2 minutes or until well blended.
Add eggs, beating 1 minute or until thoroughly blended.
Combine flour, salt & baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute or just until blended.
Stir in chocolate chips & pecans.
Drop dough by heaping spoonfuls on ungreased baking sheet, leaving about 3 inches between cookies.
Bake one sheet a time at 375F for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.
*Cookies will still appear moist - do not overbake. Cool 2 minutes on baking sheet. Place sheets of foil on counter top. Remove cookies to foil to cool completely.
Unknown
This recipe is just written on a piece of scrap paper with no name....I think it has something to do with canning/preserving or making juice, but I don't know.
4 C juice
12 tbsp splenda
1 box pectin
Boil 1 minute with pectin. Remove from heat & {add} Splenda.
4 C juice
12 tbsp splenda
1 box pectin
Boil 1 minute with pectin. Remove from heat & {add} Splenda.
Peanut Brittle
from Shirl
2 C white sugar
Let melt very slowly in heavy fry pan. Do not stir. Dip unmelted (?) sugar into melted. when all melted, add 1 tsp baking soda & 1/3 tsp salt. Peanuts on platter. Pour onto peanuts quick.
2 C white sugar
Let melt very slowly in heavy fry pan. Do not stir. Dip unmelted (?) sugar into melted. when all melted, add 1 tsp baking soda & 1/3 tsp salt. Peanuts on platter. Pour onto peanuts quick.
Pastry
4 crusts, 2 pies
1 cup lard
tsp salt
1 tsp baking powder
1/2 cup boiling water
3 cups flour
8 crusts, 4 pies
1 lb lard
2 tsp salt
2 tsp baking powder
1 cup boiling water
6 cups flour
1 cup lard
tsp salt
1 tsp baking powder
1/2 cup boiling water
3 cups flour
8 crusts, 4 pies
1 lb lard
2 tsp salt
2 tsp baking powder
1 cup boiling water
6 cups flour
Hot Water Pastry
1/2 cup shortening - creamed
1/2 tsp salt
1/4 cup boiling water
1 1/2 cups flour
1/2 tsp baking powder
Method:
Cream shortening until it is soft & mush. Then put 1/2 tsp salt over shortening, sprinkle it all over it. Then pour 1/4 cup boiling water over the creamed shortening & salt. Mix until it is like grease. Then add sifted flour & baking powder. Mix together & then chill in refrigerator for 20 minutes. Makes 2 crusts for pie. Don't add any more water. This will keep in fridge for couple of weeks.
1/2 tsp salt
1/4 cup boiling water
1 1/2 cups flour
1/2 tsp baking powder
Method:
Cream shortening until it is soft & mush. Then put 1/2 tsp salt over shortening, sprinkle it all over it. Then pour 1/4 cup boiling water over the creamed shortening & salt. Mix until it is like grease. Then add sifted flour & baking powder. Mix together & then chill in refrigerator for 20 minutes. Makes 2 crusts for pie. Don't add any more water. This will keep in fridge for couple of weeks.
Congress Squares
Newspaper Clipping {courtesy Jane A}
Line a 13x9" pan with rich, plain pastry rolled 1/8" thick, lining sides to height of 1".
Filling:
2 eggs, beaten
2 cups raisins {see notes}
2 cups brown sugar
1 tbsp melted butter
3 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/2 cup choped pecans or walnuts
1 1/2 cups shredded coconut
Method:
In a medium bowl, mix ingredients in order given {but see notes below}. Turn into pastry-lined pan & bake at 400 F for 18-20 miinutes having pan at exact center of oven. Cut into 1 1/2" or 2" squares when cold.
Notes:
1) This filling is reminiscent of a thick butter tart filling which accounts for its popularity, especially since the whole business is done in one fell swoop.
2) Currants or dates may be substituted for the raisins OR a combination of raisins, currants & chopped dates may be used.
3) My secretary, Eleanor, says she thinks she would like the addition of 1 tbsp lemon juice or a little grated lemon rind, however, as I watched these being gobbled up, I decided not to make any changes.
4) If desired, these could be cut into 3" squares while warm & served as dessert with a little whipped cream or ice cream or white cream cheese.
{My question: What other color of cream cheese is there??}
Line a 13x9" pan with rich, plain pastry rolled 1/8" thick, lining sides to height of 1".
Filling:
2 eggs, beaten
2 cups raisins {see notes}
2 cups brown sugar
1 tbsp melted butter
3 tbsp flour
1/4 tsp salt
1 tsp vanilla
1/2 cup choped pecans or walnuts
1 1/2 cups shredded coconut
Method:
In a medium bowl, mix ingredients in order given {but see notes below}. Turn into pastry-lined pan & bake at 400 F for 18-20 miinutes having pan at exact center of oven. Cut into 1 1/2" or 2" squares when cold.
Notes:
1) This filling is reminiscent of a thick butter tart filling which accounts for its popularity, especially since the whole business is done in one fell swoop.
2) Currants or dates may be substituted for the raisins OR a combination of raisins, currants & chopped dates may be used.
3) My secretary, Eleanor, says she thinks she would like the addition of 1 tbsp lemon juice or a little grated lemon rind, however, as I watched these being gobbled up, I decided not to make any changes.
4) If desired, these could be cut into 3" squares while warm & served as dessert with a little whipped cream or ice cream or white cream cheese.
{My question: What other color of cream cheese is there??}
Chocolate Brownie Icing
1 square {1 oz} unsweetened chocolate
1 tbsp soft butter
1 cup sifted icing sugar
1/4 tsp vanilla
2 tbsp milk
Melt chocolate over hot water {in top of double boiler}. Cream butter, vanilla & half icing sugar until fluffy. Add melted chocolate. Add remaining sugar & milk arlternately. Beat until smooth.
1 tbsp soft butter
1 cup sifted icing sugar
1/4 tsp vanilla
2 tbsp milk
Melt chocolate over hot water {in top of double boiler}. Cream butter, vanilla & half icing sugar until fluffy. Add melted chocolate. Add remaining sugar & milk arlternately. Beat until smooth.
Mustard Bean Pickles
8 cups string beans
4 green peppers
Method
Break the washed & drained string beans into 1 inch lengths. Wash the peppers, cut in half & remove the seeds, then cut into small pieces. Place the string beans & the chopped peppers in a brine made in the proportion of 1/2 cup salt to 1 quart water. Let the vegetables stand in this brine overnight. Next morning, drain & cover with fresh water. Drain again & then cover with a mixture of half vinegar & half water. Let this tand for 1 hour & then bring to the boiling point. Drain the vinegar mixture from the vegetables, then cover them wtih a mustard dressing & simmer for 5 minutes. Pack into hot, sterilized jars & seal at once
Mustard Dressing
2 1/2 cups vinegar
1 1/2 cups water
4 tbsp flour
1 cup sugar
1 1/2 tsp tumeric
3 tbsp powdered mustard
1 1/2 tsp celery seed
Method:
Mix all the dry ingredients. Heat the vinegar & water...ctd on pg 21 {when I find pg 21, I will finish this}
4 green peppers
Method
Break the washed & drained string beans into 1 inch lengths. Wash the peppers, cut in half & remove the seeds, then cut into small pieces. Place the string beans & the chopped peppers in a brine made in the proportion of 1/2 cup salt to 1 quart water. Let the vegetables stand in this brine overnight. Next morning, drain & cover with fresh water. Drain again & then cover with a mixture of half vinegar & half water. Let this tand for 1 hour & then bring to the boiling point. Drain the vinegar mixture from the vegetables, then cover them wtih a mustard dressing & simmer for 5 minutes. Pack into hot, sterilized jars & seal at once
Mustard Dressing
2 1/2 cups vinegar
1 1/2 cups water
4 tbsp flour
1 cup sugar
1 1/2 tsp tumeric
3 tbsp powdered mustard
1 1/2 tsp celery seed
Method:
Mix all the dry ingredients. Heat the vinegar & water...ctd on pg 21 {when I find pg 21, I will finish this}
Canned Tomato Soup
Newspaper Clipping with the following: "For all who wrote asking for my recipe for canned tomato soup. Kay, {from} Man"
14 lbs ripe tomatoes
1 bunch celery
6 large onions
1 cup butter
1 cup flour
1/2 cup sugar
1 tsp pepper
4 tbsp salt
Peel & chop onions. Chop celery & tomatoes. Cook all vegetables until very tender. Rub through a colander, season with spices & sugar. Cream butter & flour & add to tomato pulp until dissolved. Add to vegetables & heat gently. cook until mixture isthick. Boil 3 minutes & put in hot, sterile jars.
14 lbs ripe tomatoes
1 bunch celery
6 large onions
1 cup butter
1 cup flour
1/2 cup sugar
1 tsp pepper
4 tbsp salt
Peel & chop onions. Chop celery & tomatoes. Cook all vegetables until very tender. Rub through a colander, season with spices & sugar. Cream butter & flour & add to tomato pulp until dissolved. Add to vegetables & heat gently. cook until mixture isthick. Boil 3 minutes & put in hot, sterile jars.
Juniour Oatmeal Cookies
{From a newspaper clipping with the following: "I do not know the Juniour Rolled Oat Cookies recipe in the 1924 or 1925 booklet to shich you refer. What follows is a simplified recipe which children can make."}
1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 cup brown sugar, packed
1 cup rolled oats
1/4 cup cooking oil
2 tbsp milk
1 egg
3/4 cup Spanish peanuts
Note: Young cooks should be reminded to turn the oven on in "bake" position to 375 F so it will be heated when their cookies are ready to bake.
Combine in bowl flour, baking powder, salt, cinnamon, ginger, brown sugar & rolled oats. Mix in thoroughly the cooking oil, milk & egg. Stir in peanuts. Drop by rounded teaspoonfuls 2" apart on a lightly greased baking sheet. Bake about 10 minutes just until firm. Makes about 3 dozen.
1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1 cup brown sugar, packed
1 cup rolled oats
1/4 cup cooking oil
2 tbsp milk
1 egg
3/4 cup Spanish peanuts
Note: Young cooks should be reminded to turn the oven on in "bake" position to 375 F so it will be heated when their cookies are ready to bake.
Combine in bowl flour, baking powder, salt, cinnamon, ginger, brown sugar & rolled oats. Mix in thoroughly the cooking oil, milk & egg. Stir in peanuts. Drop by rounded teaspoonfuls 2" apart on a lightly greased baking sheet. Bake about 10 minutes just until firm. Makes about 3 dozen.
Light Christmas Cake
1 lb butter
2 cups white sugar
2 lbs bleached raisins
3 lbs candy pineapple
1/2 lb mixed peel
1 lb blanched almonds {1/2 will do}
1 lb cherries, green & red mixed
1 tsp almond flavoring
Juice & rind of 1 lemon & 1 orange
4 cups flour
1/2 tsp baking powder {mix in flour}
3/4 cup pineapple juice
10 eggs, add whites last
cook 2 1/2 hrs at 275
Method:
Mix fruit the night before & put juice & lemon & orange into that.
Cream butter. Add 2 cups sugar - cream real well. Egg yolks into butter & sugar mixture. 1 tsp almond flavoring.
1/2 tsp baking poder in with flour. Add half to fruit, be sure well coated with flour. Flour left put into first part. Add fruit mixture. Add whites of eggs well beaten last.
2 cups white sugar
2 lbs bleached raisins
3 lbs candy pineapple
1/2 lb mixed peel
1 lb blanched almonds {1/2 will do}
1 lb cherries, green & red mixed
1 tsp almond flavoring
Juice & rind of 1 lemon & 1 orange
4 cups flour
1/2 tsp baking powder {mix in flour}
3/4 cup pineapple juice
10 eggs, add whites last
cook 2 1/2 hrs at 275
Method:
Mix fruit the night before & put juice & lemon & orange into that.
Cream butter. Add 2 cups sugar - cream real well. Egg yolks into butter & sugar mixture. 1 tsp almond flavoring.
1/2 tsp baking poder in with flour. Add half to fruit, be sure well coated with flour. Flour left put into first part. Add fruit mixture. Add whites of eggs well beaten last.
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