1 pkg semi-sweet chocolate
3 TB white corn syrup
3 c sifted confectionary sugar
1 c chopped walnuts
2/3 c orange juice
1 3/4 c vanilla crumbs (about 3 doz)
1/4 c orange sugar
In double boiler over hot (not boiling water) melt chocolate. Remove from heat, add syrup, confectionary sugar, nuts, and wafer crumbs.
Form into 1 inch balls and roll in sugar.
Store in covered containers to ripen.
About 60 balls.
Doesn't say how to make the orange sugar.
Tuesday, December 1, 2009
Spritz (Mrs. Borgoson?)
1 lb butter
1 whole egg and 2 yolks
Almond extract
1 heaping cup sugar
4 cups flour
Cream butter and sugar. Add egg and yolks and beat well.
Set in ice box to chill.
Run through press and bake.
(That's all it says)
1 whole egg and 2 yolks
Almond extract
1 heaping cup sugar
4 cups flour
Cream butter and sugar. Add egg and yolks and beat well.
Set in ice box to chill.
Run through press and bake.
(That's all it says)
Sally
Peppermint Snowballs
2 1/4 c flour
1 c butter, softened
1 tsp vanilla
1/2 c crushed hard peppermint candies (candy canes)
2 T cream cheese, softened
1 tsp milk
1 drop red food color
Early in day:
Into large bowl, measure 1/2 c confectioner's sugar, flour, butter, and vanilla. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
In small bowl, toss together peppermint candy and 1/4 c confectioner's sugar.
In another small bowl,prepare filling. With spoon, blend cream cheese with milk until smooth. Gradually stir in 1/2 c confectioner's sugar, food color and 3 TB reserved candy mixture.
To Bake:
With hands, shape dough into 3/4" balls. With handle of wooden spoon, make a deep hole in the center of each ball of dough. Fill each hole with 1/4 tsp of filling; cover with little bit of dough to seal.
Bake @ 350 for 12 minutes or until set, but not brown. Remove and while cookies are still hot, roll in remaining candy mixture. Sprinkle any leftover mixture over cookies. Refrigerate until served. About 3 dozen
2 1/4 c flour
1 c butter, softened
1 tsp vanilla
1/2 c crushed hard peppermint candies (candy canes)
2 T cream cheese, softened
1 tsp milk
1 drop red food color
Early in day:
Into large bowl, measure 1/2 c confectioner's sugar, flour, butter, and vanilla. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
In small bowl, toss together peppermint candy and 1/4 c confectioner's sugar.
In another small bowl,prepare filling. With spoon, blend cream cheese with milk until smooth. Gradually stir in 1/2 c confectioner's sugar, food color and 3 TB reserved candy mixture.
To Bake:
With hands, shape dough into 3/4" balls. With handle of wooden spoon, make a deep hole in the center of each ball of dough. Fill each hole with 1/4 tsp of filling; cover with little bit of dough to seal.
Bake @ 350 for 12 minutes or until set, but not brown. Remove and while cookies are still hot, roll in remaining candy mixture. Sprinkle any leftover mixture over cookies. Refrigerate until served. About 3 dozen
Aunt Harriet
Snowdrop Cookies
Mix 1/2c margarine and 1/2 c shortening
Add 3 TB powdered sugar and cream well
Add 2 c flour and 1/4 tsp salt
Mix well
Add 1 TB cold water and 1 1/2 tsp vanilla.
Last add 1 c chopped nuts.
Pinch off pieces of dough and roll into small balls.
Bake on greased cooky sheet @ 325 about 20 minutes until light tan.
Roll in powdered sugar.
Makes 40 or 50
Mix 1/2c margarine and 1/2 c shortening
Add 3 TB powdered sugar and cream well
Add 2 c flour and 1/4 tsp salt
Mix well
Add 1 TB cold water and 1 1/2 tsp vanilla.
Last add 1 c chopped nuts.
Pinch off pieces of dough and roll into small balls.
Bake on greased cooky sheet @ 325 about 20 minutes until light tan.
Roll in powdered sugar.
Makes 40 or 50
Caramels
2 lbs brown sugar
1 lb butter
2 cans Eagle Brand milk
1 pt white karo syrup
Mix and let stand 2 hours.
Bring to a hard boil.
Boil 20 minutes.
Add 2 tsp vanilla.
Add nuts if desired.
Pour into pans to cool.
1 lb butter
2 cans Eagle Brand milk
1 pt white karo syrup
Mix and let stand 2 hours.
Bring to a hard boil.
Boil 20 minutes.
Add 2 tsp vanilla.
Add nuts if desired.
Pour into pans to cool.
Sour Cream Apple Squares
2 c flour
2 c brown sugar
1/2 c butter
1 c chopped nuts
1 or 2 tsp cinnamon
2 c peeled, chopped apples
1 tsp soda
1/2 tsp salt
1 c sour cream
1 tsp vanilla
1 egg
In large bowl, combine flour, sugar, and butter. Blend until crumbly, add nuts.
Press 2 3/4 c crumb mixture into ungreased 13x9 pan.
To remaining mixture add:
cinnamon, soda, salt, sour cream, vanilla, and eggs. Blend well.
Stir in apples.
Spoon over base evenly.
Bake @ 350 for 25-30 minutes.
Serve with whipped cream.
2 c brown sugar
1/2 c butter
1 c chopped nuts
1 or 2 tsp cinnamon
2 c peeled, chopped apples
1 tsp soda
1/2 tsp salt
1 c sour cream
1 tsp vanilla
1 egg
In large bowl, combine flour, sugar, and butter. Blend until crumbly, add nuts.
Press 2 3/4 c crumb mixture into ungreased 13x9 pan.
To remaining mixture add:
cinnamon, soda, salt, sour cream, vanilla, and eggs. Blend well.
Stir in apples.
Spoon over base evenly.
Bake @ 350 for 25-30 minutes.
Serve with whipped cream.
Sunday, November 29, 2009
Date Circles
1/3 c butter
1 c brown sugar
1 egg, beaten
1 TB sweet cream
1 tsp vanilla
1 3/4 c flour
1 3/4 tsp baking powder
1/2 tsp salt
Cream butter and sugar.
Blend in egg, cream, and vanilla. Beat well.
Sift dry ingredients together and add.
When thoroughly mixed, roll out to about 1 inch on floured board.
Spread with filling and roll as for jelly roll.
Chill several hours, slice and bake @ 375 for 10 to 12 minutes.
Makes 35 to 40
Filling:
1 c chopped dates
2/3 c sugar
5 TB water
Mix together and cook stirring constantly. Cool. Add 1/4 c nuts.
Spread over rolled out cookie dough.
I think it says 1 inch thickness, but that is really blurry.
1 c brown sugar
1 egg, beaten
1 TB sweet cream
1 tsp vanilla
1 3/4 c flour
1 3/4 tsp baking powder
1/2 tsp salt
Cream butter and sugar.
Blend in egg, cream, and vanilla. Beat well.
Sift dry ingredients together and add.
When thoroughly mixed, roll out to about 1 inch on floured board.
Spread with filling and roll as for jelly roll.
Chill several hours, slice and bake @ 375 for 10 to 12 minutes.
Makes 35 to 40
Filling:
1 c chopped dates
2/3 c sugar
5 TB water
Mix together and cook stirring constantly. Cool. Add 1/4 c nuts.
Spread over rolled out cookie dough.
I think it says 1 inch thickness, but that is really blurry.
Oatmeal Macaroons
1 c shortening
1 c brown sugar
1 c sugar
1/2 tsp vanilla
2 eggs, unbeaten
1 1/4 c sifted flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
3 c quick cook oatmeal, uncooked
1/2 c chopped nuts
Place shortening, vanilla, sugars, and eggs in bowl and cream.
Sift flour with soda, salt, and cinnamon with cream mixture. Add oats and nuts.
Drop on greased pan.
Bake at 350.
1 c brown sugar
1 c sugar
1/2 tsp vanilla
2 eggs, unbeaten
1 1/4 c sifted flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
3 c quick cook oatmeal, uncooked
1/2 c chopped nuts
Place shortening, vanilla, sugars, and eggs in bowl and cream.
Sift flour with soda, salt, and cinnamon with cream mixture. Add oats and nuts.
Drop on greased pan.
Bake at 350.
Swedish Pot Roast
Brown a 5-lb rump roast on all sides in 2 TB butter mixed with 2 TB oil. Remove roast and center in casserole which has cover. Brown 1 cup finely chopped onions in butter/oil mixture. Add 3 TB flour, stirring well to smooth. At once, add 2 c beef stock, 1 TB dark corn syrup and 2 Tb white vinegar. Crush 1 tsp whole peppercorns and tie in cheesecloth. Place 1 large bay leaf and peppercorns in the casserole. Pour sauce over all. Cover and bake at 325-350 about 3 hours or until meat is tender.
Green Bean Cassarole
1 1-lb can green beans, drained
1 10 1/2-oz can cream of mushroom soup
1 c dairy sour cream
1/2 tsp garlic salt
1/8 tsp pepper
2 c bread crumbs
1/2 c mushroom slices
2 TB melted butter
1 c shredded cheese
Combine green beans, soup, sour cream, garlic salt, and pepper. Mix thoroughly.
Place half mixture into greased 1 1-2-qt casserole.
Sprinkle half of bread crumbs over top.
Arrange mushroom slices on bread crumbs.
Add remaining green bean mixture. Toss the remaining cup of bread crumbs in the melted buter: combine with cheese.
Sprinkle over the green beans. Let set one hour.
Bake at 325 for 45 minutes.
Serves 6
1 10 1/2-oz can cream of mushroom soup
1 c dairy sour cream
1/2 tsp garlic salt
1/8 tsp pepper
2 c bread crumbs
1/2 c mushroom slices
2 TB melted butter
1 c shredded cheese
Combine green beans, soup, sour cream, garlic salt, and pepper. Mix thoroughly.
Place half mixture into greased 1 1-2-qt casserole.
Sprinkle half of bread crumbs over top.
Arrange mushroom slices on bread crumbs.
Add remaining green bean mixture. Toss the remaining cup of bread crumbs in the melted buter: combine with cheese.
Sprinkle over the green beans. Let set one hour.
Bake at 325 for 45 minutes.
Serves 6
Betty Haggard
Johnny Mozette
1 lb hamburger
1 stalk celery
2 green peppers
2 large onions
2 T oil
1 large can mushrooms
1 can tomato soup
1 can tomato paste
1 pkg noodles - cooked and rained
garlic ( optional)
Fry celery, peppers, onions.
Add hamburger and fry until almost done.
Combine all ingredients. Cover with 1/4 lb American cheese.
Bake 350 until done - 30 to 40 minutes
Serves 10-12
1 lb hamburger
1 stalk celery
2 green peppers
2 large onions
2 T oil
1 large can mushrooms
1 can tomato soup
1 can tomato paste
1 pkg noodles - cooked and rained
garlic ( optional)
Fry celery, peppers, onions.
Add hamburger and fry until almost done.
Combine all ingredients. Cover with 1/4 lb American cheese.
Bake 350 until done - 30 to 40 minutes
Serves 10-12
Chili Noodles Mom's Creation
Brown together:
1 lb hamburger
1 onion
1/2 c celery
Add tomato juice
Cook 4 oz noodles - drain
Drain
1 can corn
2 cans tomatoes
1 can tamales
Layer
Bake at 350 40 minutes
(I use fresh green corn tamales)
1 lb hamburger
1 onion
1/2 c celery
Add tomato juice
Cook 4 oz noodles - drain
Drain
1 can corn
2 cans tomatoes
1 can tamales
Layer
Bake at 350 40 minutes
(I use fresh green corn tamales)
Sally
Arizona Mountain Soup
1 1/4 c dry pinto beans
3 slices bacon, chopped
2 med onions, finely chopped
2 cloves garlic, minced
1 16-oz can tomatoes, cut up
1 1/2 c cooked brown rice
2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
Rinse beans. In 5 qt kettle combine beans and 3 cups water. Cover; let stand overnight. (Or bring to boiling, reduce heat, simmer 2 minutes. Let stand 1 hour.) Do not drain. Simmer, covered, 2 hours or till beans are tender. Drain, reserving 2 c liquid.
In pan, cook bacon until almost crisp. Add onion and garlic. Cook and stir until vegetables are tender, but not brown.
Stir into cooked pinto beans. Add tomatoes, rice, salt, paprika, and pepper. Add reserved bean liquid and 2 cup water. Bring mixture to boil. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.
1 1/4 c dry pinto beans
3 slices bacon, chopped
2 med onions, finely chopped
2 cloves garlic, minced
1 16-oz can tomatoes, cut up
1 1/2 c cooked brown rice
2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
Rinse beans. In 5 qt kettle combine beans and 3 cups water. Cover; let stand overnight. (Or bring to boiling, reduce heat, simmer 2 minutes. Let stand 1 hour.) Do not drain. Simmer, covered, 2 hours or till beans are tender. Drain, reserving 2 c liquid.
In pan, cook bacon until almost crisp. Add onion and garlic. Cook and stir until vegetables are tender, but not brown.
Stir into cooked pinto beans. Add tomatoes, rice, salt, paprika, and pepper. Add reserved bean liquid and 2 cup water. Bring mixture to boil. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.
Tuesday, November 17, 2009
Yeast Bread Tips
Again, in my opinion, if you want to substitute whole wheat flour for the white flour called for in the recipes start with 1/2 to 1 cup to see if you are happy with the result. Just keep in mind that wheat flour will really affect how the bread rises, as well as, the finished texture of the bread. That said, here are some hints that should "encourage" your bread to rise. Hopefully, one of these will help you bakers.
First, find the warm areas of your house. Maybe put the bread on top of the refrigerator or water heater. Cover the top of your bowl of dough with lightly greased plastic wrap, wrap the bowl in a large dish towel or thin bath towel, and set it in your "warm place". A wood stove, radiator, or hot air vent is great if you have something, such as a shelf, near and above these heat sources.
Second, set a heating pad on low, wrap it in a towel, and set your covered bowl on top.
Third, preheat the oven on "warm", for 1 minute, turn the oven off, then set the bowl of dough inside. Turn your oven on to "warm" for 1 minute every 45 minutes until the dough has risen enough.
After the dough has risen, take it out of the bowl and squeeze it gently to deflate it. Don't punch the dough down or smash it on the counter. Handle it gently (1) to prevent the dough becoming tough, (2) to keep the air in the dough for a nice, light bread.
If you want to left the dough rise twice when the recipe says once, that should produce a lighter bread.
First, find the warm areas of your house. Maybe put the bread on top of the refrigerator or water heater. Cover the top of your bowl of dough with lightly greased plastic wrap, wrap the bowl in a large dish towel or thin bath towel, and set it in your "warm place". A wood stove, radiator, or hot air vent is great if you have something, such as a shelf, near and above these heat sources.
Second, set a heating pad on low, wrap it in a towel, and set your covered bowl on top.
Third, preheat the oven on "warm", for 1 minute, turn the oven off, then set the bowl of dough inside. Turn your oven on to "warm" for 1 minute every 45 minutes until the dough has risen enough.
After the dough has risen, take it out of the bowl and squeeze it gently to deflate it. Don't punch the dough down or smash it on the counter. Handle it gently (1) to prevent the dough becoming tough, (2) to keep the air in the dough for a nice, light bread.
If you want to left the dough rise twice when the recipe says once, that should produce a lighter bread.
Saturday, November 14, 2009
Tara's Request
Toll House Bundt Cake
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 TBSP vinegar mixed with
enough whole milk to make 1 cup total
1 cup butter (softened)
1 cup brown sugar (packed)
1 TBSP vanilla
4 eggs
One 12-oz (2 cups) semi-sweet mini chocolate morsels
Topping:
1/4 c butter
2 TBSP sugar
2/3 c nuts
Topping:
Combine sugar, butter, nuts, and mix until crumbly. Spoon into well-greased and floured 10" fluted cake pan. Chill while mixing cake.
Cake:
Combine flour, baking soda,and salt.
In mixer bowl combine butter, brown sugar, and vanilla. Cream until fluffy. Add eggs, one at a time. Gradually add flour, alternately with milk. Remove from mixer and fold in mini-morsels. Pour into prepared pan.
Bake at 350 for 50 minutes. Loosen edges and turnout immediately.
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 TBSP vinegar mixed with
enough whole milk to make 1 cup total
1 cup butter (softened)
1 cup brown sugar (packed)
1 TBSP vanilla
4 eggs
One 12-oz (2 cups) semi-sweet mini chocolate morsels
Topping:
1/4 c butter
2 TBSP sugar
2/3 c nuts
Topping:
Combine sugar, butter, nuts, and mix until crumbly. Spoon into well-greased and floured 10" fluted cake pan. Chill while mixing cake.
Cake:
Combine flour, baking soda,and salt.
In mixer bowl combine butter, brown sugar, and vanilla. Cream until fluffy. Add eggs, one at a time. Gradually add flour, alternately with milk. Remove from mixer and fold in mini-morsels. Pour into prepared pan.
Bake at 350 for 50 minutes. Loosen edges and turnout immediately.
Tuesday, October 27, 2009
Chile Relleno - Sally
1 cup half and half
2 eggs
1/3 cup flour
12-oz can whole green chiles
3-ounce tomato sauce
1/2 lb monterey jack cheese and 1/2 lb cheddar cheese (4 cups total)
Beat half and half with eggs and flour until smooth. Split
open chiles, rinse out seeds, drain on paper towels.
Mix cheese; save 1/2 cup cheese for topping.
In deep casserole, make alternate layers chiles, cheese,
egg mixture. Repeat layers; then pour tomato sauce
over top and sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375 for 1 hour.
2 eggs
1/3 cup flour
12-oz can whole green chiles
3-ounce tomato sauce
1/2 lb monterey jack cheese and 1/2 lb cheddar cheese (4 cups total)
Beat half and half with eggs and flour until smooth. Split
open chiles, rinse out seeds, drain on paper towels.
Mix cheese; save 1/2 cup cheese for topping.
In deep casserole, make alternate layers chiles, cheese,
egg mixture. Repeat layers; then pour tomato sauce
over top and sprinkle with remaining 1/2 cup cheese.
Cover and bake at 375 for 1 hour.
Monday, October 26, 2009
Mom Created
Sausage Macaroni Bake
Brown:
1 lb sausage
1 cup onion
Put in casserole dish
Top with:
16-oz cooked macaroni
Heat:
1 can cream of celery soup
3/4 cup milk
Beat:
3 eggs; then warm with a little soup mixture
When warmed, add to remainder of soup mixture
Stir in:
2 cups grated cheese
Pour:
Mixture over sausage/macaroni
Top with:
2 cups crumbled corn flakes mixed with
1 TBSP melted butter
Bake at 350 for 45 minutes
Brown:
1 lb sausage
1 cup onion
Put in casserole dish
Top with:
16-oz cooked macaroni
Heat:
1 can cream of celery soup
3/4 cup milk
Beat:
3 eggs; then warm with a little soup mixture
When warmed, add to remainder of soup mixture
Stir in:
2 cups grated cheese
Pour:
Mixture over sausage/macaroni
Top with:
2 cups crumbled corn flakes mixed with
1 TBSP melted butter
Bake at 350 for 45 minutes
Saturday, October 10, 2009
Mom's rolls
Mom may have some more roll recipes so don't be surprised if more appear later. Mom did start substituting whole wheat flour for part of the white in some of the bread recipes. If you are looking for a whole wheat roll version, that may be what you are remembering. You may want to try 1/2 to 1 cup whole wheat flour to see how you like the results. Also, the whole wheat bread recipe I gave Mom can be made into rolls.
Magic Cookie Bars
1/2 c butter, melted
1 1/2 c graham cracker crumbs
1 c walnuts, coarsely chopped
1 c (6 oz pkg) semi-sweet chocolate or
butterscotch morsels
1 1/3 c (3 1/2 oz can) flaked coconut
1 15 oz can Eagle Brand Milk
Pour melted butter onto bottom of 13 x 9 pan.
Sprinkle crumbs evenly over melted butter. Sprinkle
nuts evenly over crumbs. Scatter chocolate morsels
over. Sprinkle coconut over morsels. Pour sweetened
condensed milk evenly over coconut. Bake at 350
25 minutes or until lightly browned on top.
Cool 15 minutes and cut into bars.
1 1/2 c graham cracker crumbs
1 c walnuts, coarsely chopped
1 c (6 oz pkg) semi-sweet chocolate or
butterscotch morsels
1 1/3 c (3 1/2 oz can) flaked coconut
1 15 oz can Eagle Brand Milk
Pour melted butter onto bottom of 13 x 9 pan.
Sprinkle crumbs evenly over melted butter. Sprinkle
nuts evenly over crumbs. Scatter chocolate morsels
over. Sprinkle coconut over morsels. Pour sweetened
condensed milk evenly over coconut. Bake at 350
25 minutes or until lightly browned on top.
Cool 15 minutes and cut into bars.
Thursday, October 8, 2009
Orange Kiss-Me Cake
Grind together:
1 large orange - save juice
1 cup raisins
1/3 cup walnuts
Sift:
2 cup flour
1 teaspoon salt
1 teaspoon soda
1 cup sugar
Add:
1/2 cup butter
3/4 cup milk
Beat 2 minutes
Add:
2 eggs
1/4 cup milk
Beat 2 minutes
Fold in raisin - nut mixture
Bake in 13 x 9 pan at 350 for 40-50 minutes
Drip 1/3 cup orange juice over while warm.
Mix:
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup nuts
Sprinkle over cake
1 large orange - save juice
1 cup raisins
1/3 cup walnuts
Sift:
2 cup flour
1 teaspoon salt
1 teaspoon soda
1 cup sugar
Add:
1/2 cup butter
3/4 cup milk
Beat 2 minutes
Add:
2 eggs
1/4 cup milk
Beat 2 minutes
Fold in raisin - nut mixture
Bake in 13 x 9 pan at 350 for 40-50 minutes
Drip 1/3 cup orange juice over while warm.
Mix:
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup nuts
Sprinkle over cake
"Good" according to Mom's note
Apple Cake
Bake at 325 for 1 hour
Makes 16 servings at 19 cents each
3 c whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 c firmly packed brown sugar
1 1/4 c vegetable oil
2 eggs
2 tsp vanilla
2 c shredded or chopped apple (2 large, preferably McIntosh)
1/2 c chopped nuts
Grease and flour a 12-cup Bundt pan. Preheat oven to slow (325).
Combine flour, soda, salt and cinnamon on wax paper.
Beat sugar, oil, eggs, and vanilla in a large bowl until fluffy. Stir in flour mixture;
beat just until well blended. Fold in apples and nuts. Pour into prepared pan.
Bake in slow oven (325) for 1 hour or until top springs back when lightly pressed
with fingertip. Cool in pan on wire rack 10 minutes.
Bake at 325 for 1 hour
Makes 16 servings at 19 cents each
3 c whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 c firmly packed brown sugar
1 1/4 c vegetable oil
2 eggs
2 tsp vanilla
2 c shredded or chopped apple (2 large, preferably McIntosh)
1/2 c chopped nuts
Grease and flour a 12-cup Bundt pan. Preheat oven to slow (325).
Combine flour, soda, salt and cinnamon on wax paper.
Beat sugar, oil, eggs, and vanilla in a large bowl until fluffy. Stir in flour mixture;
beat just until well blended. Fold in apples and nuts. Pour into prepared pan.
Bake in slow oven (325) for 1 hour or until top springs back when lightly pressed
with fingertip. Cool in pan on wire rack 10 minutes.
Pauline's Cook Book
Butter Cake
1 c butter
1 c sugar
1 tsp flavoring
2 eggs
2 c sifted cake flour
2 tsp baking powder
1/2 tsp salt
3/4 c milk
Cream the butter until very light, gradually adding the sugar, beat until light and fluffy.
Add flavoring, then eggs one at a time, beating after each.
Add sifted dry ingredients alternately with milk and beat until smooth.
Bake at 350
1 c butter
1 c sugar
1 tsp flavoring
2 eggs
2 c sifted cake flour
2 tsp baking powder
1/2 tsp salt
3/4 c milk
Cream the butter until very light, gradually adding the sugar, beat until light and fluffy.
Add flavoring, then eggs one at a time, beating after each.
Add sifted dry ingredients alternately with milk and beat until smooth.
Bake at 350
Strawberry Short-Cake
Make a "rule" (?) of above Baking Powder Biscuits with the exception of a little more shortening.
Divide the dough in half; lay 1/2 on board (half the dough makes 1 short cake). Divide this half again.
Roll each piece thin. Place in large sheet pan (I think) and spread soft butter onto the lower one and
place the other one on top of that. Do other lump of dough same way.
When baked separate each one by running knife thru where butter was, separating them.
Cover thickly with crushed, sweetened strawberries, raspberries, peaches, or huckleberries.
Always send to the table with a pitcher of GOOD THICK (Grandma had those underlined) cream - ha -
tho I prefer it without the cream.
Mother
Divide the dough in half; lay 1/2 on board (half the dough makes 1 short cake). Divide this half again.
Roll each piece thin. Place in large sheet pan (I think) and spread soft butter onto the lower one and
place the other one on top of that. Do other lump of dough same way.
When baked separate each one by running knife thru where butter was, separating them.
Cover thickly with crushed, sweetened strawberries, raspberries, peaches, or huckleberries.
Always send to the table with a pitcher of GOOD THICK (Grandma had those underlined) cream - ha -
tho I prefer it without the cream.
Mother
Grandma Mott's Baking Powder Biscuits and Shortcake
Baking Powder Biscuits per Grandma
2 pts flour (pints or parts?)
butter, size of egg
3 heaping teaspoons baking powder
1 teaspoons salt
Make soft dough of sweet milk.
Knead as little as possible.
You're on your own. I think I may run this past Aunt Pauline.
2 pts flour (pints or parts?)
butter, size of egg
3 heaping teaspoons baking powder
1 teaspoons salt
Make soft dough of sweet milk.
Knead as little as possible.
You're on your own. I think I may run this past Aunt Pauline.
Easy Dessert
Cherry Pike
1/3 cup milk
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup flour plus 1 tablespoon
1 pound can cherry pie filling
1/4 pound butter (1 stick)
Whipped cream or ice cream
Mix together the milk, sugar, flour, baking powder and salt. Heat the cherry pie filling. Melt the butter in a baking dish. Pour dry mixture over the melted butter. Pour heated cherry pie filling over the top. Do not stir. Bake at 350 for 30 minutes or until crust is browned.
Serve hot or cold with whipped cream or ice cream.
Any fruit pie filling can be substituted with delectable results.
(You may want to add some cinnamon to the batter.)
1/3 cup milk
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup flour plus 1 tablespoon
1 pound can cherry pie filling
1/4 pound butter (1 stick)
Whipped cream or ice cream
Mix together the milk, sugar, flour, baking powder and salt. Heat the cherry pie filling. Melt the butter in a baking dish. Pour dry mixture over the melted butter. Pour heated cherry pie filling over the top. Do not stir. Bake at 350 for 30 minutes or until crust is browned.
Serve hot or cold with whipped cream or ice cream.
Any fruit pie filling can be substituted with delectable results.
(You may want to add some cinnamon to the batter.)
Pineapple Cake
2 c flour
2 c sugar
2 tsp soda
2 beaten eggs
2 tsp vanilla
1/4 c nuts
1 16-oz can crushed pineapple
Mix well. Bake in 9 x 13 pan at 350 for 35 minutes.
Icing: 1 8-oz cream cheese
2 TB butter
1 c powdered sugar
1 tsp vainilla
2 c sugar
2 tsp soda
2 beaten eggs
2 tsp vanilla
1/4 c nuts
1 16-oz can crushed pineapple
Mix well. Bake in 9 x 13 pan at 350 for 35 minutes.
Icing: 1 8-oz cream cheese
2 TB butter
1 c powdered sugar
1 tsp vainilla
Wednesday, October 7, 2009
Two ways to bake the WESTERNER cake
Mom made this a lot.
GOLDEN WESTERN/ delicately flavored made with Imperial 10x Powdered Sugar
3 sticks (3/4 lb) butter 1 (1-lb) powdered sugar carton full
1 1-lb carton powdered sugar of sifted flour
6 eggs 1 tsp lemon juice
1 TB vanilla
Have eggs and butter at room temperature. Cream butter; add powdered sugar; beat till fluffy.
Add eggs, one at a time; beat well after each addition. Sift flour 3 times; add gradually to batter.
Add flavorings and mix well. Bake in 10" greased and floured tube pan at 325 for 1 1/2 hours.
Cool 4 minutes, then invert pan. Wonderful served plain, with whipped cream, fruit or ice cream.
If you wish, spoon powdered sugar lightly into ridges on top of cake.
AMBER WESTERNER/ rich and moist made with Imperial Brown Sugar
In recipe above, use one 1-lb carton of light or dark brown sugar instead of powdered sugar.
GOLDEN WESTERN/ delicately flavored made with Imperial 10x Powdered Sugar
3 sticks (3/4 lb) butter 1 (1-lb) powdered sugar carton full
1 1-lb carton powdered sugar of sifted flour
6 eggs 1 tsp lemon juice
1 TB vanilla
Have eggs and butter at room temperature. Cream butter; add powdered sugar; beat till fluffy.
Add eggs, one at a time; beat well after each addition. Sift flour 3 times; add gradually to batter.
Add flavorings and mix well. Bake in 10" greased and floured tube pan at 325 for 1 1/2 hours.
Cool 4 minutes, then invert pan. Wonderful served plain, with whipped cream, fruit or ice cream.
If you wish, spoon powdered sugar lightly into ridges on top of cake.
AMBER WESTERNER/ rich and moist made with Imperial Brown Sugar
In recipe above, use one 1-lb carton of light or dark brown sugar instead of powdered sugar.
Tuesday, October 6, 2009
Batter Bread
1 pkg active dry yeast
1/2 c warm water
1/8 tsp ground ginger
3 Tbsp sugar
1 can ( 13 oz ) undiluted evaporated milk
1 tsp salt
2 Tbsp oil
4 - 4 1/2 c unsifted all purpose flour
Dissolve yeast in water in a large mixer bowl; blend in ginger & 1 Tbsp sugar. Let stand in warm place until mixture is bubbly
(about 15 minutes). Stir in remaining 2 Tbsp sugar and milk, salt, oil.
Beat in flour 1 cup at a time -- beat well. Beat in last cup with heavy spoon. Add flour until dough is very heavy and stiff.
Place in 1- two pound coffee can or 2- one pound cans. Let stand until lid pops off - 45 to 60 minutes. ( If frozen about 6 to 8 hours).
Bake 1 hour at 350 for 2 lb can or 45 min for l lb can. Crust will be very brown. Let stand 5 to 10 minutes, then loosen.
Variation: Use 1 1/2 c whole wheat flour, 3 c all purpose flour. Replace sugar with honey.
1/2 c warm water
1/8 tsp ground ginger
3 Tbsp sugar
1 can ( 13 oz ) undiluted evaporated milk
1 tsp salt
2 Tbsp oil
4 - 4 1/2 c unsifted all purpose flour
Dissolve yeast in water in a large mixer bowl; blend in ginger & 1 Tbsp sugar. Let stand in warm place until mixture is bubbly
(about 15 minutes). Stir in remaining 2 Tbsp sugar and milk, salt, oil.
Beat in flour 1 cup at a time -- beat well. Beat in last cup with heavy spoon. Add flour until dough is very heavy and stiff.
Place in 1- two pound coffee can or 2- one pound cans. Let stand until lid pops off - 45 to 60 minutes. ( If frozen about 6 to 8 hours).
Bake 1 hour at 350 for 2 lb can or 45 min for l lb can. Crust will be very brown. Let stand 5 to 10 minutes, then loosen.
Variation: Use 1 1/2 c whole wheat flour, 3 c all purpose flour. Replace sugar with honey.
Sunday, October 4, 2009
Sweet Rolls For a Crowd - Easy
Refrigerator Sweet Roll Dough
1 c milk
1/3 c butter
2 pkg yeast
3/4 c warm water (110)
3 TBS sugar
1 tsp salt
3 eggs
7 - 7 1/2 c flour
In a pan,heat the milk and butter, stirring until butter melts. Cool to 110. In the large bowl of an electric mixer, dissolve the yeast in the water. Stir in the cooled milk mixture, sugar, salt, and eggs. Add 3 1/2 c of the flour and beat with an electric mixer at medium speed for 5 minutes, scraping bowl often.
With a heavy-duty mixer or a wooden spoon, gradually beat in enough of the remaining flour (3 to 3 1/2 c) to form a soft dough that is not too sticky to knead. Knead on a floured board, adding flour as needed to prevent it from sticking, until dough is smooth.
Divide dough in half to make a pan each of the streusel-layered and orange-coconut rolls. Or make two pans of either rolls, doubling the filling proportions. (Or turn dough over in a well-greased bowl, cover, and chill up to 24 hours. Punch dough down before shaping.)
Streusel-layered Rolls. Stir together 2/3 c sugar, 1 c chopped nuts, 1 tsp nutmeg, and 1/2 tsp cinnamon. Melt 1/2 c butter. Use about 1 1/2 TBS of the butter to coat bottom and sides of a 9 x 13 inch baking pan.
Divide a half-portion of the dough in half. On a floured board, roll one half into a 9 x 13 rectangle and fit into pan. Push and stretch cough into corners; if it's too springy, chill briefly. Brush top with about 2 TBS of the melted butter. Sprinkle evenly with half of the sugar mixture.
Roll out remaining dough into another 9 x 13 rectangle and place over streusel;stretch slightly to fit edges, pressing edges to seal. Dip blade of a sharp knife into melted butter and cut dough in half lengthwise, then make 8 crosswise cuts. Brush top and drizzle cuts with remaining butter. Sprinkle remaining streusel over top.
Cover lightly and let rise until almost doubled, about 45 minutes to 1 hour. Bake in a 350 oven 25 to 30 minutes or until browned. Let cool in pan about 5 minutes, then remove from pan. Serve warm. To freeze, cool thoroughly on a rack, then wrap well. Makes 18.
Orange-Coconut Spiral Rolls. On a floured board, roll a half-portion of the dough into a 12 x 18 rectangle. Mix 1/2 c sugar with 1 1/2 tsp grated orange peel. Brush 2 TBS melted butter over dough. Sprinkle evenly with sugar mixture and 1 1/2 c sweetened shredded coconut.
Starting with a long side, roll up jelly-roll fashion; cut into 1 inch slices and arrange, cut side up, in a well-greased 9 x 13 pan.
Cover lightly and let rise in a warm place until almost doubled, 45 minutes to 1 hour. Bake in a 350 oven 30 to 35 minutes or until browned. Let cool in pan about 5 minutes, then remove from pan using a wide spatula, if needed.
Stir together 3 TBS unsifted powdered sugar, 1/4 tsp grated orange peel, and 1 to 2 tsp hot water until smooth. Brush over hot rolls. Serve warm. To freeze, cool thoroughly on a rack, then wrap airtight. Makes 18.
1 c milk
1/3 c butter
2 pkg yeast
3/4 c warm water (110)
3 TBS sugar
1 tsp salt
3 eggs
7 - 7 1/2 c flour
In a pan,heat the milk and butter, stirring until butter melts. Cool to 110. In the large bowl of an electric mixer, dissolve the yeast in the water. Stir in the cooled milk mixture, sugar, salt, and eggs. Add 3 1/2 c of the flour and beat with an electric mixer at medium speed for 5 minutes, scraping bowl often.
With a heavy-duty mixer or a wooden spoon, gradually beat in enough of the remaining flour (3 to 3 1/2 c) to form a soft dough that is not too sticky to knead. Knead on a floured board, adding flour as needed to prevent it from sticking, until dough is smooth.
Divide dough in half to make a pan each of the streusel-layered and orange-coconut rolls. Or make two pans of either rolls, doubling the filling proportions. (Or turn dough over in a well-greased bowl, cover, and chill up to 24 hours. Punch dough down before shaping.)
Streusel-layered Rolls. Stir together 2/3 c sugar, 1 c chopped nuts, 1 tsp nutmeg, and 1/2 tsp cinnamon. Melt 1/2 c butter. Use about 1 1/2 TBS of the butter to coat bottom and sides of a 9 x 13 inch baking pan.
Divide a half-portion of the dough in half. On a floured board, roll one half into a 9 x 13 rectangle and fit into pan. Push and stretch cough into corners; if it's too springy, chill briefly. Brush top with about 2 TBS of the melted butter. Sprinkle evenly with half of the sugar mixture.
Roll out remaining dough into another 9 x 13 rectangle and place over streusel;stretch slightly to fit edges, pressing edges to seal. Dip blade of a sharp knife into melted butter and cut dough in half lengthwise, then make 8 crosswise cuts. Brush top and drizzle cuts with remaining butter. Sprinkle remaining streusel over top.
Cover lightly and let rise until almost doubled, about 45 minutes to 1 hour. Bake in a 350 oven 25 to 30 minutes or until browned. Let cool in pan about 5 minutes, then remove from pan. Serve warm. To freeze, cool thoroughly on a rack, then wrap well. Makes 18.
Orange-Coconut Spiral Rolls. On a floured board, roll a half-portion of the dough into a 12 x 18 rectangle. Mix 1/2 c sugar with 1 1/2 tsp grated orange peel. Brush 2 TBS melted butter over dough. Sprinkle evenly with sugar mixture and 1 1/2 c sweetened shredded coconut.
Starting with a long side, roll up jelly-roll fashion; cut into 1 inch slices and arrange, cut side up, in a well-greased 9 x 13 pan.
Cover lightly and let rise in a warm place until almost doubled, 45 minutes to 1 hour. Bake in a 350 oven 30 to 35 minutes or until browned. Let cool in pan about 5 minutes, then remove from pan using a wide spatula, if needed.
Stir together 3 TBS unsifted powdered sugar, 1/4 tsp grated orange peel, and 1 to 2 tsp hot water until smooth. Brush over hot rolls. Serve warm. To freeze, cool thoroughly on a rack, then wrap airtight. Makes 18.
Priscilla
Navajo Fry Bread
5 c flour
1/2 c powdered milk
3 TBS baking powder
2 tsp salt
2 c water or enough to make a soft dough
Mix dry ingredients. Add water.
Refrigerate overnight or let set at room temperature 2 hours for best results.
Fry in 1/4 inch (or more ) oil.
5 servings
Although it doesn't say - you divide into 5 balls. Then roll or pat into approx 8 inch circles.
They puff up in spots as they are frying. Flip to cook both sides. Drain on paper towels.
1. Eat them hot and plain.
2. Top with taco stuff for "Navajo Tacos".
3. Put honey or cinnamon sugar on top.
They are a little tricky to get the hang of, but really good. Let me know if you try them and how they turn out.
Tara Donovan November 22 at 8:29pm
Okay, I can help with this! What I do is put a little olive oil on my hands and then pull a piece of dough and form it into a ball. Then dip the ball in a bowl with flour covering the ball and shaking the excess off and then press the ball dough into a disc with your hands. Next begin stretching it out a bit keeping it as circular as possible and then you can pat it back and forth between your hands. If you find the dough sticking just pat the disc with flour on both sides and begin working it more. To make a nice round disc you can also work the dough by pinching the edges with you fingers pressing it outwards to make the circle bigger until it's easier to flip between your hands.
One more tip, if you make your dough ahead of time, refridgerate it for 4-24 hours and the dough will come together more making it smoother because it is a sticky dough. Just take it out about an hour before you make it so it's close to room temp. That should help a lot!
5 c flour
1/2 c powdered milk
3 TBS baking powder
2 tsp salt
2 c water or enough to make a soft dough
Mix dry ingredients. Add water.
Refrigerate overnight or let set at room temperature 2 hours for best results.
Fry in 1/4 inch (or more ) oil.
5 servings
Although it doesn't say - you divide into 5 balls. Then roll or pat into approx 8 inch circles.
They puff up in spots as they are frying. Flip to cook both sides. Drain on paper towels.
1. Eat them hot and plain.
2. Top with taco stuff for "Navajo Tacos".
3. Put honey or cinnamon sugar on top.
They are a little tricky to get the hang of, but really good. Let me know if you try them and how they turn out.
Tara Donovan November 22 at 8:29pm
Okay, I can help with this! What I do is put a little olive oil on my hands and then pull a piece of dough and form it into a ball. Then dip the ball in a bowl with flour covering the ball and shaking the excess off and then press the ball dough into a disc with your hands. Next begin stretching it out a bit keeping it as circular as possible and then you can pat it back and forth between your hands. If you find the dough sticking just pat the disc with flour on both sides and begin working it more. To make a nice round disc you can also work the dough by pinching the edges with you fingers pressing it outwards to make the circle bigger until it's easier to flip between your hands.
One more tip, if you make your dough ahead of time, refridgerate it for 4-24 hours and the dough will come together more making it smoother because it is a sticky dough. Just take it out about an hour before you make it so it's close to room temp. That should help a lot!
Saturday, October 3, 2009
Karen
Popover Pancake
3 beaten eggs 3 small apples, cored and thinly sliced
1 c flour 3 TBS butter
1 c milk 1/4 c sugar
2 TBS toasted wheat germ 1/2 c shredded cheddar cheese
1/2 tsp cinnamon Dash salt
1/8 tsp nutmeg
Preheat oven to 450.
Mix together eggs, flour, milk, wheat germ, cinnamon, nutmeg, and salt. Beat until smooth. Pour into a greased 13 x 9 x 2 inch baking dish. Bake 15 minutes.
Reduce oven temperature to 350 and bake 15 minutes longer or until pancake is puffed and golden.
Meanwhile in medium skillet cook apples in butter for 2 - 3 minutes, 'til tender, sprinkle apples with sugar.
Cut pancakes into squares. Top serving with apples and cheese.
Makes 6 servings.
3 beaten eggs 3 small apples, cored and thinly sliced
1 c flour 3 TBS butter
1 c milk 1/4 c sugar
2 TBS toasted wheat germ 1/2 c shredded cheddar cheese
1/2 tsp cinnamon Dash salt
1/8 tsp nutmeg
Preheat oven to 450.
Mix together eggs, flour, milk, wheat germ, cinnamon, nutmeg, and salt. Beat until smooth. Pour into a greased 13 x 9 x 2 inch baking dish. Bake 15 minutes.
Reduce oven temperature to 350 and bake 15 minutes longer or until pancake is puffed and golden.
Meanwhile in medium skillet cook apples in butter for 2 - 3 minutes, 'til tender, sprinkle apples with sugar.
Cut pancakes into squares. Top serving with apples and cheese.
Makes 6 servings.
Friday, October 2, 2009
Pumpkin Oat Cakes
1 c buttermilk 1/2 c whole wheat flour
1/2 c rolled oats 1/2 c white flour
1 egg white 1 TBS sugar
1/2 c pumpkin puree 1/4 tsp cinnamon
1/3 c milk 2 TBS wheat germ
1 TBS oil 1 tsp baking powder
1/2 tsp soda
Combine milk, oats in large bowl. Let stand 15 minutes.
Add egg, oil, pumpkin into oat/milk mixture. Blend well.
Combine whole-wheat, all purpose flour, wheat germ, sugar, baking powder, soda, cinnamon.
Stir into batter.
Drop by 3 tablespoonfuls on greased griddle.
1/2 c rolled oats 1/2 c white flour
1 egg white 1 TBS sugar
1/2 c pumpkin puree 1/4 tsp cinnamon
1/3 c milk 2 TBS wheat germ
1 TBS oil 1 tsp baking powder
1/2 tsp soda
Combine milk, oats in large bowl. Let stand 15 minutes.
Add egg, oil, pumpkin into oat/milk mixture. Blend well.
Combine whole-wheat, all purpose flour, wheat germ, sugar, baking powder, soda, cinnamon.
Stir into batter.
Drop by 3 tablespoonfuls on greased griddle.
Cranberry Bread
2 eggs, beaten slightly 4 1/2 c flour
4 TBS cooking oil 1 tsp soda
4 TBS warm water 1 tsp baking powder
1 c orange juice 1 tsp salt
2 c sugar 1 c black walnuts
1 TBS grated orange peel 2 1/2 c raw cranberries
Bake in greased and floured loaf pan. Bake 1 hour at 350. Cover with wet towel and leave overnight.
Makes 2 loaves.
4 TBS cooking oil 1 tsp soda
4 TBS warm water 1 tsp baking powder
1 c orange juice 1 tsp salt
2 c sugar 1 c black walnuts
1 TBS grated orange peel 2 1/2 c raw cranberries
Bake in greased and floured loaf pan. Bake 1 hour at 350. Cover with wet towel and leave overnight.
Makes 2 loaves.
Carrot Spice Muffins
1 1/2 c flour 1/4 tsp baking powder
1/2 c bran 2/3 c orange juice
1 tsp salt 1/2 c raisins
3/4 tsp soda 1 c carrots
1/4 tsp allspice 1/4 c oil
1 tsp cinnamon 1/4 brown sugar
1 egg
Mix - let stand 5 minutes.
Cook - 20-25 minutes
Temp???????
1/2 c bran 2/3 c orange juice
1 tsp salt 1/2 c raisins
3/4 tsp soda 1 c carrots
1/4 tsp allspice 1/4 c oil
1 tsp cinnamon 1/4 brown sugar
1 egg
Mix - let stand 5 minutes.
Cook - 20-25 minutes
Temp???????
Oatmeal Muffins
1 c oatmeal 1/2 tsp soda
1 c buttermilk 1 tsp baking powder
1 egg 1/2 c oil
1/2 c brown sugar
1 c flour
1/2 tsp salt
Soak oatmeal in buttermilk.
Add egg and sugar.
Add dry ingredients.
Last oil.
For apple muffins, add 3 apples, peeled and thinly sliced.
350 for 10-15 minutes. Makes 12
1 c buttermilk 1 tsp baking powder
1 egg 1/2 c oil
1/2 c brown sugar
1 c flour
1/2 tsp salt
Soak oatmeal in buttermilk.
Add egg and sugar.
Add dry ingredients.
Last oil.
For apple muffins, add 3 apples, peeled and thinly sliced.
350 for 10-15 minutes. Makes 12
Dennehotso recipe
Sopapillas
2 c flour 1 TBS shortening
1 TBS baking powder 2/3 c lukewarm water
1/2 tsp salt
Stir together flour, baking powder, and salt.
Cut in shortening until resembles cornmeal.
Gradually add water, stirring with fork. (Dough will be crumbly)
On floured board, knead into smooth ball. Divide into 2 balls - let stand 10 minutes.
Roll each half to 12 1/2 x 10 rectangle.
Cut into 2 1/2 inch squares.
Fry in deep fat.
2 c flour 1 TBS shortening
1 TBS baking powder 2/3 c lukewarm water
1/2 tsp salt
Stir together flour, baking powder, and salt.
Cut in shortening until resembles cornmeal.
Gradually add water, stirring with fork. (Dough will be crumbly)
On floured board, knead into smooth ball. Divide into 2 balls - let stand 10 minutes.
Roll each half to 12 1/2 x 10 rectangle.
Cut into 2 1/2 inch squares.
Fry in deep fat.
Party Bread Sticks
4 to 4 1/2 c flour, unsifted 1/4 c oil
1 TBS sugar 1 1/4 c hot water
1 tsp salt 1 egg white, beaten with 1 TBS H2O
2 pkg yeast Coarse salt, sesame seed, poppy seed
In large bowl stir together 1 c flour, sugar, salt, yeast. Add oil, then gradually stir in hot water. Beat 2 minutes.
Add 1/2 c flour and beat at high speed 2 minutes. Stir in 1 1/2 - 2 c flour to make soft dough.
Turn dough out - work into smooth ball. With sharp knife, cut into 20 equal pieces. Roll each piece of dough into a rope - 16" long. Arrange about 1 inch apart on oiled baking dish, roll to grease on all sides. Set in warm place, cover, let rise till puffy. Brush with egg white, sprinkle with seeds. Bake 375, 15-20 minutes.
4 to 4 1/2 c flour, unsifted 1/4 c oil
1 TBS sugar 1 1/4 c hot water
1 tsp salt 1 egg white, beaten with 1 TBS H2O
2 pkg yeast Coarse salt, sesame seed, poppy seed
In large bowl stir together 1 c flour, sugar, salt, yeast. Add oil, then gradually stir in hot water. Beat 2 minutes.
Add 1/2 c flour and beat at high speed 2 minutes. Stir in 1 1/2 - 2 c flour to make soft dough.
Turn dough out - work into smooth ball. With sharp knife, cut into 20 equal pieces. Roll each piece of dough into a rope - 16" long. Arrange about 1 inch apart on oiled baking dish, roll to grease on all sides. Set in warm place, cover, let rise till puffy. Brush with egg white, sprinkle with seeds. Bake 375, 15-20 minutes.
Sally
Whole Wheat Bread
5 c hot tap water 2 TBS salt
2/3 c honey 3 TBS yeast
2/3 c oil 12-14 c freshly ground whole wheat flour ( YOU CAN USE A ROCK, HA!)
Combine hot water, honey, oil, salt, yeast and 9 c flour. Mix on low speed and add flour at same time until dough begins to clean sides of bowl. Flour amount will vary. Knead 10 minutes (low).
Oil hands, remove dough 1/4 at a time.
Place in pans greased with oil. Cover and let rise 30 minutes or until almost doubled.
Bake 350, 30 minutes.
5 c hot tap water 2 TBS salt
2/3 c honey 3 TBS yeast
2/3 c oil 12-14 c freshly ground whole wheat flour ( YOU CAN USE A ROCK, HA!)
Combine hot water, honey, oil, salt, yeast and 9 c flour. Mix on low speed and add flour at same time until dough begins to clean sides of bowl. Flour amount will vary. Knead 10 minutes (low).
Oil hands, remove dough 1/4 at a time.
Place in pans greased with oil. Cover and let rise 30 minutes or until almost doubled.
Bake 350, 30 minutes.
Onion Boards
1 pkg yeast 3/4 c instant minced onion, water
2 c warm water 1 egg yolk, beaten with 1 TBS water
2 TBS sugar
2 tsp salt
5 1/2 - 6 c flour
Dissolve yeast in water. Add sugar, salt, and about 2 c flour. Beat (ed, skat:in) 2 or 3 more c flour - stiff dough. Knead until smooth and satiny. Cover, let rise until double.
Punch down, knead slightly, divide into 6 equal parts, cover let rest 5-10 minutes.
Soak onions 5-10 minutes - then squeeze out.
Roll and stretch each piece into 7-11 inch rectangle. Brush with yolk. Put on baking sheet. Spread with onions.
Bake 375, 20-25 minutes.
1 pkg yeast 3/4 c instant minced onion, water
2 c warm water 1 egg yolk, beaten with 1 TBS water
2 TBS sugar
2 tsp salt
5 1/2 - 6 c flour
Dissolve yeast in water. Add sugar, salt, and about 2 c flour. Beat (ed, skat:in) 2 or 3 more c flour - stiff dough. Knead until smooth and satiny. Cover, let rise until double.
Punch down, knead slightly, divide into 6 equal parts, cover let rest 5-10 minutes.
Soak onions 5-10 minutes - then squeeze out.
Roll and stretch each piece into 7-11 inch rectangle. Brush with yolk. Put on baking sheet. Spread with onions.
Bake 375, 20-25 minutes.
Great with catfish or beans
Hush Puppies
1 c cornmeal 1 egg, beaten
1/2 c flour (wheat) 1 c milk
1 1/2 tsp baking powder Oil to fry
1/2 tsp salt
Sift dry ingredients. Add rest. Stir well. Let stand 5 minutes. Drop by spoonsful in hot oil.
1 c cornmeal 1 egg, beaten
1/2 c flour (wheat) 1 c milk
1 1/2 tsp baking powder Oil to fry
1/2 tsp salt
Sift dry ingredients. Add rest. Stir well. Let stand 5 minutes. Drop by spoonsful in hot oil.
Very Yummy
I decided to start with some of Mom's bread recipes since she was always baking bread. She and I would eat the "scraps" of dough when I was little and others were in school. "Noisty" was horrified and told me that the dough would "riz up in your stomach", go into my throat and choke me to death. Mom thought that was so funny and said it was surprising it hadn't already happened.
Remember, I'm putting these as Mom has them. I've never used a "cake" of yeast so I'm not sure what "until liquid" means. I'm sure you could just use a package of yeast and mix - at least I'm pretty sure.
Butterhorn Rolls
1 cake yeast 1/2 tsp salt
1/2 c sugar 1 c milk
3 eggs About 4 c flour
1/2 c butter
Stir yeast with 1 tsp sugar until liquid. Add remaining sugar and beaten eggs. Then add butter (melted). Add flour and salt alternately with milk. Set aside overnight. In morning, knead lightly on slightly floured board. (Handle about like pie crust). Roll into two circles about 1/2 inch thick. Brush lightly with butter. Begin at large end and roll into rolls, tucking ends underneath. Bake at 350 about 10 or 15 minutes.
By request
People have asked for copies of Mom's recipes so I thought this would be the easiest way to give people access to them. I know some of these recipes she got from some family members or you may already have. Some of them are pretty well-worn so even if I don't recognize them, I'll put them up. The recipes are really too worn out to scan or copy with any success so I'll get them up as quickly as possible. Let me know what you think.
Six Week Muffins
In large bowl combine:
2 C all bran
2 C boiling water
Add to above:
1 C melted shortening
3 C sugar or 2 ½ C sugar & ½ honey
Mix together:
1 qt buttermilk 5 Tsp soda
5 C flour 4 eggs, beaten
3 Tsp salt 4 C raisin bran
Mix together well. Mixture will thicken. Store covered in refrigerator. Bake @ 350.
Thursday, October 1, 2009
DISCLAIMER, DISCLAIMER!
Here's a problem recipe. Mom made this often, but the directions stop where I end "and". I'm assuming it was bake @350, but you're on your own if you want to give it a try. It is really good. I think it's interesting that on Mom's old recipes it says "walnut meats" instead of just "walnuts" so I put it as Mom had it. Also, " butter" is then referred to as "shortening". I'm doing the recipes as Mom had them.
Date Nut Loaf
3 c sifted flour 3 tsp baking powder
3/4 tsp salt 1 c dates, cut
1 c walnut meats 1 c milk
1 egg, well beaten 3/4 c sugar
4 TB butter
Sift flour, measure, add baking powder, salt, and sift again. Add sugar and mix well. Add walnuts, dates. Combine eggs, milk, and shortening. Add to flour mixture and ????????
Swedish Cardamom Twisters
Twisters
1 pkg yeast 1/2 tsp salt
1/2 c warm water 1 c sugar
2 1/2 c milk, scalded and cooled 1 1/2 tsp ground cardamom
3/4 c buttter, melted and cooled About 7 c regular flour
1 egg
In large bowl, blend yeast and water; let stand 5 minutes. Stir in the milk, melted butter, egg, salt, sugar, and cardamom until blended. With heavy spoon, stir in 7 cups flour to form a stiff dough. Turn dough onto a floured board. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn dough over to grease top; cover and let rise (about 1 1/2 - 2 hours). Divide into 6 equal portions. Then roll each to form ropes about 24 in long. Place 3 ropes on lightly floured board; pinch tops together, and loosely braid. Form braid into a ring, place on cookie sheet, cover and let rise until almost double ( about 40 minutes). Makes 2 wreaths
Bake at 350 degrees about 35-40 minutes.
Decorate with cherries after drizzling with with icing ( or freeze and ice and cherries when thawed).
Sugar icing: Beat 1 c unsifted powdered sugar, 2 TBSP milk, and 1/2 tsp lemon extract. (For each wreath)
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