Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
14 Minute Maple Candy
4 Cups Maple Sirup
2 Cups Cream
1/4 Cup Butter
2 Cups Nuts, Chopped
1 Teaspoon Lemon Extract
Cook the maple sirup, cream, and butter for 9 minutes after the boiling point has been reached. Remove from heat, add the nuts and extract. Stir for 5 minutes. Pour into buttered pan. Once cool, cut into squares.
5 In 1 Cookies
1 1/2 Cups Shortening
3 Cups Brown Sugar
2 Eggs, beaten
2 Teaspoons Vanilla
1/2 Teaspoon Salt
4 Teaspoons Baking Powder
6 Cups Cake Flour
CHOCOLATE
2 Ounces Melted Chocolate
SPICE
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
FRUIT
1/2 Cup Finely Chopped Candied Fruits
NUT
1/3 Cup Finely Chopped Nuts
COCONUT
1/3 Cup Shredded Coconut
Cream shortening and sifted sugar until light and fluffy. Add eggs and flavoring. Combine and sift in dry ingredients. Knead in the last of the flour. Divide dough into five equal parts. Heat oven to 375 degrees. To one part add melted chocolate. Bake 10 minutes. To second part add cinnamon and nutmeg. Bake 9 minutes. To third part add dried cut up fruit. Bake 14 minutes. The fourth part add nuts. Bake 12 minutes. To fifth part add coconut. Bake 10 minutes.
$7500 Two Crust Slice O' Lemon Pie
2 Cups Sifted Flour
1 Teaspoon Salt
2/3 Cup Shortening
6-7 Tablespoons Water
LEMON FILLING
1 1/4 Cups Sugar
2 Tablespoons Flour
1/8 Teaspoon Salt
1/4 Cup Soft Butter
3 Eggs
1 Lemon, Grated Rind
1 Lemon, Sliced Thin
1/2 Cup Water
Sift together 2 cups flour and 1 teaspoon salt. Cut in shortening until particles are the size of small peas. Sprinkle with water, tossing with a fork until the dough is moist enough to hold together. Form into two balls. Roll out one ball of pastry on a floured board to a circle 1 inch larger than 8 inch pie pan. Fit loosely into pie pan. Combine sugar, salt and flour. Blend in butter and mix thoroughly. Reserve 1 teaspoon egg white. Combine remaining eggs into sugar mixture. Blend until smooth. Add grated lemon rind, water and lemon slices. Blend well. Pour into pie crust. Roll out remaining pastry and fit over pie pan. Cut slits to allow steam to escape. Fold edge of top crust under lower crust. Seal and flute edges. Brush with egg white and sprinkle with granulated sugar. Bake in a 400 degree oven for 30 to 35 minutes.
Alice's Oatmeal Rounds
1 Cup Sugar
1 Cup Shortening
2 Eggs
1 Teaspoon Vanilla
1 Cup Rolled Oats
1/2 Cup Raisins
1 3/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
Mix sugar, shortening, eggs and vanilla thoroughly. Blend remaining ingredients into the shortening mixture. Refrigerate overnight. Heat oven to 375 degrees. Roll dough into 1 inch balls. Place on baking sheets and flatten with the bottom of a greased glass dipped in sugar. Bake 10 minutes.
Almond Bars
1/2 Cup Shortening
1 1/2 Cups Brown Sugar
1 Cup Sifted Cake Flour
2 Eggs
1 Teaspoon Vanilla
2 Tablespoons Sifted Cake Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Shredded Coconut
1 Cup Toasted, Chopped Almonds
Cream shortening with 1/2 cup brown sugar and work in 1 cup flour. Spread in a very thin layer in a square baking pan. Bake in a 350 degree oven for 10 minutes. Cool slightly. Beat eggs until light, then beat in vanilla and remaining sugar. Add remaining ingredients and blend well. Spread over partly cooled mixture. Return to oven and bake until browned, about 25 minutes. Cool and cut into bars.
Angel Citrus Delight
1 Angel Food Cake
1 Cup Sugar
1 Can Crushed Pineapple, Drained
1 Cup Pineapple Juice and Water
2 Envelopes Unflavored Gelatin
1/4 Cup Cold Water
1 Cup Orange Juice
1 Lemon, Juiced
Dash Salt
3/4 Cup Chopped Maraschino Cherries
1 Pint Heavy Cream, Whipped
Cut cake into small squares and set aside. Combine sugar and juice and bring to a boil. Dissolve gelatin in cold water and add to boiling mixture. Remove from heat, add orange and lemon juices and dash of salt. Chill until mixture becomes syrupy. Fold in pineapple, cherries and whipped cream. Gently fold in angel food cake pieces. Spoon evenly into a buttered spring form pan. Chill for 12 hours.
Angel Food Cake
1 Cup Cake Flour
1 1/2 Cups Granulated Sugar
1 1/3 Cups Egg Whites
1 1/4 Teaspoon Cream of Tartar
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
Sift flour. Measure and resift six times with 3/4 cup sugar. Turn room temperature egg whites in to a large mixing bowl. Sprinkle with cream of tartar and salt. Beat with a wire whip until stiff but not dry. Gradually beat in remaining sugar and flavorings. Sift flour sugar mixture in two portions over the egg whites. Fold in gently but thoroughly with a wire whip. Dip batter carefully into a 10 inch tube pan. Bake in a 300 degree oven for 1 1/2 hours. Remove from oven and invert pan. Leave inverted until the cake is thoroughly cooled. Loosen sides and around tube with a thin blade. Remove cake from pan.
Apple Betty
3 Cups Sliced Apples
1 1/2 Cups Soft Bread Crumbs
1/3 Cup Brown Sugar
1 Teaspoon Cinnamon
4 Tablespoons Melted Butter
3/4 Cup Water
Mix apples with 1 cup crumbs, brown sugar and cinnamon. Place in a buttered baking dish. Pour melted butter and water over the top. Mix remaining crumbs with extra melted butter and sprinkle over the top. Bake in a 350 degree oven for 30 to 45 minutes. Serve with hard sauce.
Applesauce Cookies
1 Cup Shortening
2 Cups Packed Brown Sugar
2 Eggs
1/2 Cup Cold Coffee
2 Cups Well Drained Thick Applesauce
3 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Cloves
1 Cup Raisins
1/2 Cup Coarsely Chopped Nuts
Mix shortening, sugar and eggs thoroughly. Stir in coffee and applesauce. Sift flour and mix in with remaining ingredients. Chill 2 hours. Heat oven to 400 degrees. Drop rounded tablespoonfuls of dough 2 inches apart on a lightly greased baking sheet. Bake 9 to 12 minutes.
Banana Spice Cookies
1/4 Cup Shortening
1/4 Cup Butter
1 Cup Packed Brown Sugar
2 Eggs
1 Cup Mashed Bananas
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/2 Cup Chopped Nuts
Mix well the shortening, butter, sugar, and eggs. Stir in bananas. Mix dry ingredients and stir in. Blend in nuts. Chill 1 hour. Heat oven to 375 degrees. Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets. Bake 8 to 10 minutes.
Butterscotches
6 Cups Light Brown Sugar
2 Cups Water
Pinch Cream of Tartar
1 1/2 Cups Butter, Melted
2 Teaspoons Lemon Extract
Place the sugar and water in a large saucepan and heat, stirring occasionally until the boiling point is reached. Add the cream of tartar. Cover and allow to boil for 10 minutes. Remove the cover and cook to 310 degrees. Add the melted butter and lemon extract and remove from heat when blended into the sirup. Pour into a buttered pan. When cold, cut with buttered scissors into small pieces. Wrap in wax paper.
Butterscotch Pecan Refrigerator Cookies
1 1/2 Cups Butter
2 Cups Brown Sugar
2 Eggs
1 Teaspoon Vanilla
4 Cups Sifted Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Chopped Pecans
Cream butter and sugar until light. Add eggs and vanilla; beat well. Add sifted flour, baking soda, baking powder and salt to creamed mixture. Add pecans and mix well. Shape into rolls and wrap in wax paper. Chill until very firm. Slice thin and bake on an ungreased baking sheet in a 400 degree oven for 8 to 10 minutes.
Butterscotch Shortbread
1 Cup Shortening
1/2 Cup Packed Brown Sugar
1/4 Cup Granulated Sugar
2 1/4 Cups All Purpose Flour
1 Teaspoon Salt
Heat oven to 300 degrees. Mix shortening and sugars thoroughly. Mix flour and salt. Stir in. Roll out 1/4 inch thick on a floured cloth covered board. Cut into desired shapes. Bake 20 to 25 minutes.
Cassatelle Alla Sicilliana
SICILIAN CREAM TARTLETS
DOUGH
1 Pound Flour
1 Egg
4 Tablespoons Tepid Water
2 Tablespoons Sugar
2 Tablespoons Claret
3 Tablespoons Shortening
1 Teaspoon Vanilla
2 Teaspoons Baking Powder
Pinch Salt
FILLING
1 Pound Ricotta
1 Square Bitter Chocolate, Chopped
1 Tablespoon Chopped Citron
1 Teaspoon Almond Extract
4 Tablespoons Sugar
2 Tablespoons Grated Orange Rind
1 Teaspoon Grated Lemon Rind
1 Pint Peanut Oil
Dissolve sugar in tepid water. Mix all other ingredients, except claret. Add water slowly. Knead well. While dough is stiff, gradually add wine. Continue kneading until dough can be rolled out easily. Place in a bowl. Set aside in a cool place for 30 minutes. Blend all filling ingredients, except oil. Stir until a custard like consistency is achieved. Add a little milk if the mixture is too dry. Set in refrigerator. Cut rested dough into three sections. Roll one section out on a lightly floured board until very thin. Cut into 3 inch diameter disks. Fry in very deep hot oil for 1 minute. Drain on paper. Cool. Repeat with remaining dough. When disks are cold, put one in the palm of your hand. Spread a tablespoon of filling on top. Top with another disk. Repeat until all disks are used. Sprinkle with powdered sugar.
Cherry Crisps
1 Cup Shortening
1 Cup Brown Sugar
3 1/2 Cups Sifted Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Water
2 Cups Corn Flakes, Crushed
1 Egg Yolk
1 Tablespoon Water
Sugar
Sliced Candied Cherries
Cream shortening and sugar thoroughly. Add sifted flour, baking powder and salt alternately with water. Add corn flakes. Chill. Roll to 1/8 inch thickness and cut with floured cutters. Combine egg yolk with 1 tablespoon water. Brush cookies with mixture. Sprinkle with sugar and top with sliced candied cherries. Bake in a 400 degree oven for 10 minutes.
Chewy Molasses Cookies
1/3 Cup Shortening
1/2 Cup Sugar
2 Eggs
1/2 Cup Molasses
2 Tablespoons Milk
1 1/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/4 Teaspoon Allspice
1 Cup Currants
1/2 Cup Chopped Nuts
2 Teaspoons Vanilla
Cream shortening and sugar thoroughly. Stir in eggs, molasses, and milk. Blend well. Blend dry ingredients, stir in. Add currants, nuts, and vanilla. Mix well. Chill several hours. Heat oven to 350 degrees. Drop by teaspoonfuls 2 inches apart on well greased baking sheets. Bake 15 minutes.
Chewy Oatmeal Cookies
2 Cups Quick Cooking Rolled Oats
1 Cup Packed Brown Sugar
1/2 Cup Vegetable Oil
2 Egg Whites
1/4 Teaspoon Salt
1/2 Teaspoon Almond Extract
1/2 Cup Cut Up Dates
1/2 Cup Chopped Walnuts
Heat oven to 325 degrees. Stir together oats, sugar and oil in a mixing bowl. Beat egg whites until frothy and add to the oat mixture. Stir in salt and almond extract. Stir in dates and walnuts. Drop mixture by teaspoonfuls on a lightly oiled baking sheet. Bake 15 minutes. Cool before removing from baking sheet.
Choco-Marshmallow Cookies
1 3/4 Cups Sifted Cake Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Cocoa
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla
1/4 Cup Milk
18 Marshmallows, Halved
1/2 Cup Pecans
COCOA FROSTING
2 Cups Sifted Confectioners’ Sugar
5 Tablespoons Cocoa
3 Tablespoons Butter
5 Tablespoons Cream
Sift together the flour, salt, baking soda, and cocoa. Cream shortening and sugar. Add egg, vanilla, and milk, beating well. Add dry ingredients. Drop by teaspoons onto a greased baking sheet. Bake in a 350 degree oven for 8 minutes. Press 1/2 marshmallow, cut side down, on each cookie. Bake 2 minutes longer. Cool. Combine confectioners’ sugar, cocoa, and salt. Add butter and cream. Mix until spreading consistency. Spread over cooled cookies.
Choco Truffle Layer Cake
2 Ounces Chocolate
1 Cup Sugar
2 Teaspoons Cornstarch
1 Egg Yolk
1/2 Cup Milk
2 Cups Sifted Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter
1 Cup Packed Brown Sugar
2 Egg Yolks
3/4 Cup Milk
1 Teaspoon Vanilla
3 Egg Whites
FRENCH FROSTING
1/2 Cup Butter
2 1/2 Cups Sifted Confectioners’ Sugar
1 Egg
3 Ounces Chocolate, Melted
1 Teaspoon Vanilla
Melt chocolate in the top of a double boiler. Remove from heat and blend in sugar, cornstarch and egg yolk. Add 1/2 cup milk. Cook over boiling water until smooth, about 15 minutes. Cool by placing the pan in ice cold water. Sift together the flour, baking soda and salt. Cream butter and brown sugar. Blend in egg yolks, beat for 1 minute. Combine milk and vanilla. Add alternately with dry ingredients to creamed mixture. Blend in cooled chocolate mixture. Beat egg whites until stiff but not dry. Fold into batter gently. Pour into two well greased and floured 9 inch round later pans. Bake in a 375 degree oven for 25 to 30 minutes. Cool. Cream butter and confectioners’ sugar well. Add egg and beat thoroughly. Blend in melted chocolate and vanilla. Fill and frost cake.
Chocolate Chip Cookies
1 1/8 Cups Flour
1/4 Teaspoon Baking Soda
1/2 Cup Shortening
1/4 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Egg, Beaten
1 Teaspoon Vanilla
1/2 Cup Chopped Walnuts
1/2 Pound Semi Sweet Chocolate Pieces
Sift flour, baking soda and salt. Cream shortening with sugars. Add egg and vanilla. Add sifted dry ingredients. Fold in nuts and chocolate. Drop from teaspoon onto greased cookie sheets. Bake in a 350 degree oven for 10 minutes.
Chocolate Chip Torte
2 Egg Yolks
2 1/2 Tablespoons Sugar
2/3 Cup Milk
Dash Salt
1 Tablespoon Unflavored Gelatin
1/4 Cup Cold Water
1/2 Teaspoon Vanilla
2 Egg Whites, beaten stiff
2 1/2 Tablespoons Sugar
1/2 Cup Chopped Semisweet Chocolate
1 Cup Heavy Cream, Whipped
1 Graham Cracker Crust
Beat egg yolks with sugar. Add milk and salt. Cook in a double boiler until thick, stirring constantly. Soften gelatin in cold water. Add with vanilla to hot mixture. Chill until partially set. Beat egg whites with remaining sugar. Fold into chilled mixture with chocolate. Pour into graham cracker crust. Chill until firm. Spread with whipped cream and chocolate shavings.
Chocolate Drop Cookies
1 Cup Sifted Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Butter
1/3 Cup Granulated Sugar
1/3 Cup Packed Brown Sugar
1 Egg, beaten
1/2 Teaspoon Vanilla
1/2 Teaspoon Hot Water
1/2 Cup Chopped Nuts
10 1/2 Ounces Semi Sweet Chocolate Chips
Sift flour with baking soda and salt three times. Cream butter until smooth and soft. Add both sugars gradually and beat until fluffy. Add egg and vanilla. Beat until light. Add sifted dry ingredients gradually. Add hot water, then fold in nuts and chocolate. Drop by teaspoons onto a greased baking sheet. Bake in a 375 degree oven for 10 to 12 minutes. Remove to racks to cool.
Chocolate Drop Cookies
1 1/2 Cups Sifted Flour
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
2 Ounces Chocolate
1/2 Cup Melted Shortening
1 Cup Brown Sugar
1 Egg
1/2 Cup Milk
1 Teaspoon Vanilla
Sift flour, salt and baking powder together. Melt chocolate and add to melted shortening. Add sugar, egg, milk and vanilla. Add sifted ingredients. Let stand 10 minutes. Drop from teaspoon onto a greased baking sheet. Bake in a 375 degree oven for 12 to 15 minutes.
Chocolate Fudge
2 Cups Sugar
2 Squares Chocolate
1/8 Teaspoon Cream of Tartar
2/3 Cup Milk
1 Teaspoon Vanilla
2 Tablespoons Butter
Mix the sugar, milk, grated chocolate, cream of tartar and boil rather slowly, stirring until the ingredients are well blended. Boil to 238 degrees. Remove from the stove and add the butter but do not stir in. When cooled to lukewarm, add the vanilla and beat until it creams. Spread in a buttered pan. Mark into squares and cool.
Chocolate Oatmeal Refrigerator Cookie
1/2 Cup Shortening
1 Cup Packed Brown Sugar
1 Egg
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
2 Ounces Unsweetened Chocolate, Melted
1 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Rolled Oats
1/2 Cup Chopped Nuts
Mix shortening, sugar, egg and flavorings thoroughly. Blend in chocolate. Stir dry ingredients together, blend in. Stir in oats and nuts. Mold in roll 1 1/2 Inches in diameter. Wrap in wax paper. Chill overnight. Heat oven to 350 degrees. Slice dough 1/4 inch thick using a thin, very sharp knife. Place 1 inch apart on baking sheets. Bake 10 to 12 minutes.
Chocolate Peanut Bars
2 Cups Sugar
1 Cup Milk
3 Tablespoons Peanut Butter
1 Teaspoon Vanilla Extract
Melted Coating Chocolate
Place the sugar, milk and peanut butter in a saucepan and cook, stirring constantly, to 240 degrees. Remove from heat and add the vanilla. Beat until the mixture begins to harden. Pour into a buttered pan. When cold, cover with chocolate. When firm cut into bars.
Christmas Jewels
1/3 Cup Shortening
1/4 Cup Sugar
1/2 Cup Molasses
1 Egg
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Mace
1 Teaspoon Nutmeg
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
2 1/2 Cups Mixed Candied Fruit
2 Cups Chopped Nuts
Heat oven to 325 degrees. Mix shortening, sugar, molasses and egg. Stir dry ingredients together and blend into shortening mixture. Stir in fruit and nuts. Drop by teaspoonfuls about 1 inch apart on greased baking sheets. Bake 12 to 15 minutes.
Coconut Cherry Cookies
1/2 Cup Butter
1/2 Cup Shortening
1 Cup Sugar
3 Eggs
1/2 Cup Sour Cream
3 1/4 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
1/2 Cup Chopped Candied Cherries
1/4 Cup Cut Up Citron
1 Cup Shredded Coconut
1 Teaspoon Grated Orange Rind
1 1/2 Teaspoons Lemon or Almond Extract
Heat oven to 400 degrees. Mix butter, shortening, sugar and eggs thoroughly. Stir in sour cream. Stir dry ingredients together, blend into shortening mixture. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on baking sheets. Bake 10 to 12 minutes.
Coconut Macaroons
1/2 Cup Egg Whites
1 1/4 Cups Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla
2 1/2 Cups Moist Shredded Coconut
Beat egg whites until fluffy and stiff. Stir in sugar, salt and vanilla. Blend in coconut. Drop by rounded teaspoons 2 inches apart on paper lined baking sheets. Bake in a 325 degree oven for 15 to 18 minutes.
Coffee and Spice Drops
1 Cup Shortening
2 Cups Brown Sugar
2 Eggs
1/2 Cup Cold Coffee
3 1/2 Cups Sifted Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
Cream shortening with sugar well. Mix in eggs. Stir in coffee. Sift in flour, baking soda, salt, nutmeg and cinnamon. Chill mixed dough at least 1 hour. Drop by rounded teaspoons 2 inches apart onto greased baking sheets. Bake in a 400 degree oven for 8 to 10 minutes. Cool on wire racks.
Coffee Brownies
3/4 Cup Sifted Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Tablespoons Instant Coffee
2 Ounces Unsweetened Chocolate
1/3 Cup Butter
2 Eggs
1 Cup Granulated Sugar
1 Teaspoon Vanilla
1/2 Cup Chopped Walnuts
Heat oven to 375 degrees. Grease an 8 inch square pan. Sift together the flour, baking powder, salt and coffee. In a double boiler over hot water melt the chocolate with the butter. Cool. Beat eggs with sugar until light and fluffy. Add to chocolate mixture and blend well. Stir in flour mixture. Add vanilla and nuts. Spread in prepared pan. Bake 25 minutes. Cool. Cut into 2 inch squares.
Crackle Top Ginger Cookies
1 Cup Shortening
2 Cups Packed Brown Sugar
1 Egg, Beaten
1 Cup Molasses
4 Cups Sifted Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Soda
2 Teaspoons Ginger
1 Teaspoon Vanilla
1 Teaspoon Lemon Extract
Sugar
Cream shortening. Gradually add brown sugar. Blend in egg and molasses, neat until light and fluffy. Sift together dry ingredients. Gradually blend into creamed mixture. Add extracts. Chill 4 hours. Shape into 1 1/2 inch balls and place on greased baking sheets. Bake in a 350 degree oven for 12 to 15 minutes. Sprinkle with sugar, remove from sheets and cool.
Cranberry Drops
1/4 Cup Butter
3/4 Cup Packed Brown Sugar
3 Tablespoons Milk
1/2 Teaspoon Vanilla
1 Egg
1 1/2 Teaspoons Grated Orange Peel
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Chopped Walnuts
3/4 Cup Chopped Cranberries
Preheat oven to 375 degrees. Grease cookie sheets. In a large mixer bowl on medium speed, cream butter and sugar. Beat in milk, vanilla, egg and orange peel. Combine dry ingredients. Gradually mix into creamed mixture just until combined. Carefully fold in nuts and cranberries. Drop by rounded teaspoons onto cookie sheets, about 2 inches apart. Bake 10 to 12 minutes.
Crisscross Cookies
4 Cups Sifted Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Cream of Tartar
1 Teaspoon Salt
1 1/3 Cups Shortening
2 1/2 Cups Packed Brown Sugar
1 1/2 Teaspoons Vanilla
1 Teaspoon lemon Extract
3 Eggs, beaten
Sift together the flour, baking soda, cream of tartar and salt. Cream shortening. Add sugar gradually. Add vanilla, lemon and eggs, beat until light and fluffy. Add flour and mix until smooth. Chill several hours. Roll level tablespoons of dough into balls the size of a walnut. Place in greased baking sheet and press lightly with tines of a fork making a crisscross pattern. Bake in a 375 degree oven for 8 to 10 minutes.
Croquembouche
2 Cups Sugar
CREAM PUFF SHELLS
1 Cup Flour
1/8 Teaspoon Salt
1 Tablespoon Sugar
1 Cup Milk
1/3 Cup Butter
4 or 5 Eggs
FLAVORED CREAM
1 Cup Whipping Cream
1/2 Teaspoon Vanilla
3 Tablespoons Sifted Confectioners’ Sugar
Make Cream Puff Shells. Heat oven to 400 degrees. Sift flour, salt and sugar together. Melt butter in a heavy saucepan. Stir in milk and bring to a boil. Add the flour mixture in one fell swoop and stir quickly with a wooden spoon. When the mixture becomes smooth, stir fasters. The paste with dry and will no longer stick to the sides of the pan or the spoon. Remove from heat. Cool 2 minutes. Add room temperature eggs one at a time, beating vigorously. Continue to add eggs and beat until the dough no longer looks slippery. The proper consistency has been reached when a small quantity of the dough will stand erect is scooped up on the end of a spoon. Place the dough in a pastry bag pressing to remove any air bubbles. Form into puffs on a greased baking sheet by allowing the paste to bubble up around the time until the desired size is reached. Sprinkle a few drops of water over the shapes on the pan. Bake for 10 minutes. Reduce heat to 350 degrees and bake 25 minutes longer. Cool. For filling - Whip cream until stiff. Fold in vanilla and confectioners’ sugar until smooth. Place in a piping bag with a long tip. Insert tip into cooled cream puff shells. Fill being careful not to add too much so the shells do not burst. To Assemble - Caramelize 2 cups sugar. Form a base of a 9 inch greased pie pan with caramelized sugar. Keep remaining caramelized sugar soft in a 250 degree oven. When the thin layer has hardened, place is on the serving platter. Work quickly so the caramelized syrup does not harden. Dip a portion of each filled puff in the sugar and place in circular layers of decreasing width on the caramel disk. Arrange the puffs on the outer layers so that their tops form the exposed surface. Let additional syrup drip partially over the whole as a final glaze. The entire dessert should look like a coned tree. Caramelized sugar can also be spun into fine threads to form around the tree as a decoration.
Deep Dish Apple Pie
FILLING
12 Apples, Sliced
1 1/2 Cups Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
Dash Mace
3/4 Teaspoon Salt
3 Tablespoons Butter
PASTRY
1 1/2 Cups Sifted Flour
1/2 Cup Shortening
3 Tablespoons Cold Milk
Cream
Fill a 12x8 inch baking dish with sliced apples. Combine sugar, spices, and salt. Sprinkle over apples, mixing lightly. Dot with butter. Sift together the flour and 1/2 teaspoon salt. Cut in shortening. Add milk a little at a time until mixture is just dampened. Turn onto a square of wax paper and form into a compact ball. Roll 1/8 inch thick between two sheets of wax paper. Place over apples. Brush with cream. Cut in steam vents. Bake in a 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer.
Filled Oatmeal Cookies
2 Cups All Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Cup Packed Brown Sugar
3/4 Cup Shortening
1 Egg
1/4 Cup Molasses
1 Cup Rolled Oats
PUMPKIN FILLING
1 Cup Pumpkin
1/2 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Nutmeg
Heat oven to 375 degrees. Blend flour, salt, and baking soda. Add sugar, shortening, egg and molasses, stir until smooth. Blend in oats. Roll dough out to 1/8 inch on a lightly floured board. Cut with a 2 1/2 inch cutter. Place half the rounds on a baking sheet. Mix filling ingredients. Spread 1 teaspoon of filling on each cooky. Cut a cross pattern on remaining rounds and place over filling. Seal edges. Bake 12 to 15 minutes.
French Chocolate Cake
2 Cups Sifted Flour
1/2 Cup Cocoa
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/3 Cup Butter
1 1/3 Cups Sugar
3 Egg Whites
3/4 Cup Water
1/2 Cup Sour Cream
1 Teaspoon Vanilla
BROWN SUGAR CHOCOLATE FROSTING
1/2 Cup Packed Brown Sugar
1/2 Cup Water
2 Tablespoons Butter
2 Ounces Chocolate
2 Cups Confectioners’ Sugar
1/8 Teaspoon Salt
1/4 Cup Cream
1 Teaspoon Vanilla
Sift together flour, cocoa, baking soda, and salt. Cream butter and sugar well. Add egg whites and beat for 1 minute. Combine water, sour cream and vanilla. Add alternately with dry ingredients to creamed mixture. Pour into two well greased and floured 8 inch layer pans. Bake in a 350 degree oven for 25 to 30 minutes. Cool. Combine brown sugar, water and butter in a saucepan. Cook until it reaches 234 degrees. Remove from heat. Add chocolate and stir until melted. Blend in confectioners’ sugar and salt alternately with cream, beating well. Add vanilla. Thin with additional cream as needed. Frost between layers and top of cake.
Fudge Meltaways
1/2 Cup Butter
1 Ounce Unsweetened Chocolate
1/4 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Egg, beaten
2 Cups Graham Cracker Crumbs
1 Cup Coconut
1/2 Cup Chopped Nuts
1/4 Cup Butter
1 Tablespoon Cream
2 Cups Sifted Confectioners’ Sugar
1 Teaspoon Vanilla
1 1/2 Ounces Unsweetened Chocolate
Melt 1/2 cup butter and 1 ounce chocolate in a saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter mixture. Mix well and press into a 11x7 inch baking dish. Refrigerate. Mix 1/4 cup butter, milk, confectioners’ sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill. Melt remaining chocolate and spread over filling. Chill. Cut before firm.
Grandma's Special Tea Cookies
2 1/4 Cups Sifted Flour
1 Cup Sifted Confectioners’ Sugar
1/2 Teaspoon Salt
1/2 Cup Soft Butter
1/2 Cup Shortening
1 Beaten Egg
2 Teaspoons Vanilla
2 Tablespoons Sugar
1/2 Cup Chopped Nuts
Sift together the flour, confections sugar and salt. Cut in butter and shortening until the mixture resembles coarse meal. Sprinkle 1 1/2 Tablespoons egg and vanilla over mixture. Blend well. Roll out on a floured board to 1/8 inch thickness. Brush with remaining egg. Sprinkle with sugar and nuts. Cut in diamond shapes and place on baking sheets. Bake in a 400 degree oven for 5 to 10 minutes.
Gum Drop Bars
2 Cups Cake Flour
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
3 Eggs
2 Cups Brown Sugar
1/4 Cup Evaporated Milk
1 Cup Soft Gumdrops
1/2 Cup Chopped Nut Meats
Cut gumdrops into small pieces. Sift flour, salt and cinnamon together. Beat eggs util light. Beat in sugar and milk gradually. Add flour mixture in thirds, beating until smooth after each addition. Add gumdrops and nuts. Spread in a greased pan. Bake in a 325 degree oven for 25 minutes.
Gum Drop Cookies
1 Cup Sifted Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/3 Cup Shortening
2/3 Cup Sugar
1 Egg
1/2 Teaspoon Vanilla
2 Tablespoons Milk
3/4 Cup Spiced Gum Drops, Cut Up
Sift flour with baking powder and salt three times. Cream shortening. Add sugar gradually and continue creaming until soft and smooth. Add egg and beat until fluffy. Stir in vanilla. Add flour alternately with milk. Add gum drops and mix well. Drop by rounded teaspoons onto greased baking sheets 2 inches apart. Bake in a 400 degree oven for 10 minutes. Remove immediately to racks to cool. Cookies will become crisp as they cool.
Honey Cookies
5 Cups Sifted Cake Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
1/2 Teaspoon Salt
2/3 Cup Shortening
1/2 Cup Sugar
1 Cup Strained Honey
1 Egg
1/2 Cup Sour Milk
Sift dry ingredients together. Cream shortening with sugar. Add honey and blend well. Beat egg with milk. Add dry ingredients alternately with milk to creamed mixture. Chill. Roll 1/4 inch thick. Cut with desired cutter. Bake in a 350 degree oven for 20 minutes.
Honey Lemon Layer Cake
1/2 Cup Shortening
1 Cup Honey
2 Eggs
2 Cups Sifted Cake Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Milk
2 Tablespoons Lemon Juice
HONEY CREAM CHEESE FROSTING
3 Ounces Cream Cheese
1 Tablespoon Honey
2 1/2 Cups Sifted Confectioners’ Sugar
Cream together shortening and honey. Add eggs, one at a time, beating well after each addition. Sift together the flour, baking soda and salt .Sour milk with lemon juice Add sifted ingredients alternately with sour milk to egg mixture. Pour into two greased 8 inch layer cake pans. Bake in a 350 degree oven for 25 to 30 minutes. For frosting - blend cheese with honey. Gradually add sugar, beating until smooth. Frost in between and on top of cakes to assemble.
Jellied Orange Trifle
1 Package Orange Gelatin
2 1/2 Cups Milk
4 Eggs
2 Tablespoons Granulated Sugar
1/4 Teaspoon Salt
1 Dozen Ladyfingers
1/2 Cup Orange Marmalade
1 Teaspoon Orange Extract
1 Orange, Grated Rind
Prepare gelatin as label directs. Pour into a square shallow pan. Refrigerate. Scald milk in a double boiler. Lightly beat eggs with sugar and salt. Slowly stir in part of the milk. Pour into remaining milk. Cook, stirring, until custard coats a spoon. Set top of double boiler in ice to cool quickly. Put split lady fingers together with orange marmalade. Arrange in a serving bowl. Stir orange extract into custard and pour over lady fingers. Refrigerate 4 hours. Cut orange gelatin into small cubes. Pile on top of custard. Sprinkle orange rind over all.
Jelly Centered Sugar Cookies
1/2 Cup Shortening
1 Cup Sugar
2 Eggs, Beaten
1 Tablespoon Milk
1 Teaspoon Lemon Juice
2 1/2 Cups Sifted Flour
2 Teaspoons Baking Powder
Jelly or Jam
Cream shortening and sugar together. Add eggs, milk and lemon juice. Sift flour and baking powder together. Add to creamed mixture. Chill thoroughly. Place dough on a floured board and roll to 1/8 inch thickness. Cut with a round cookie cutter and place half of the rounds on greased cookie sheets. Place a teaspoon of jam in the center of each round. Top with remaining rounds. Press edges together with a fork. Sprinkle lightly with sugar. Bake in a 350 degree oven for 15 minutes.
Jelly Roll
3/4 Cup Sifted Cake Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
2 Tablespoons Water
4 Eggs, Separated
3/4 Cup Sugar
1/2 Teaspoon Vanilla Extract
1/2 Cup Tart Red Jelly
Sift flour with baking powder and salt three times. Add water to egg yolks and place bowl over hot water. Beat until very light with a rotary beater. Add 1/2 the sugar gradually and continue to beat until thick. Remove bowl from hot water, add vanilla. Sift in flour mixture gradually, folding with a whisk. Beat egg whites with a clean rotary beater until almost stiff. Add remaining sugar gradually, beat until the mixture stands in shiny peaks. Fold whites in lightly but thoroughly using whisk. Spread batter in a greased and lined jelly roll pan. Bake I a 400 degree oven for 8 minutes. Loosen edges and turn out onto a towel sprinkle with confectioners’ sugar. Remove paper and cut off crusty edges. Roll up in the towel and let cool on a wire rack. Unroll and spread with jelly. Re roll and sprinkle with confectioners’ sugar.
Kolachy
1 Package Yeast
1/4 Cup Lukewarm Water
1 Teaspoon Sugar
3/4 Cup Scalded Milk
1/4 Cup Butter
1/4 Cup Sugar
1/2 Teaspoon Salt
1 Egg Yolk
1/2 Teaspoon Grated Lemon Rind
3 Cups Sifted Flour
Apricot, Prune and/or Cottage Cheese Filling
Soften the yeast in water with 1 teaspoon sugar. Let stand 10 minutes. Cream butter. Add sugar, salt, egg yolk, and rind. Beat until smooth. Stir in yeast. Add flour alternately with milk to form a smooth dough. Turn onto a lightly floured board and roll 1/4 inch thick. Cut with a 2 1/4 inch round cutter. Place on greased cookie sheets. Place a small amount of filling in the center of each round. Pinch sides together with wet fingers, leaving the remaining ends open. Let rise 15 minutes. Bake in a 400 degree oven for 15 to 20 minutes. Sprinkle with powdered sugar while warm.
Lady Baltimore Cake
3/4 Cup Butter
2 Cups Sugar
3 Cups Sifted Cake Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
1/2 Cup Water
1 Teaspoon Vanilla
6 Egg Whites
FROSTING AND FILLING
3 Cups Sugar
1 Cup Water
1/4 Teaspoon Cream of Tartar
3 Egg Whites, Stiffly Beaten
1 Teaspoon Vanilla
1/2 Cup Chopped Figs
1 Cup Chopped Raisins
1 Cup Chopped Nut Meats
Cream butter with half the sugar until fluffy. Sift flour, baking powder, and salt together. Combine milk, water and vanilla. Stir the flour and milk mixtures alternately into creamed mixture. Gradually add remaining sugar into stiffly beaten egg whites and beat until the peaks round over gently. Fold into batter. Pour into three greased and lined 9 inch pans. Bake in a 350 degree oven for 25 minutes. Boil sugar, water and cream of tartar to 238 degrees. Slowly pour over beaten egg whites, beating constantly and continuing to beat until the mixture is of spreading consistency. Add vanilla. Divide mixture in half. Add fruit and nuts to one portion and spread between the layers of the cake. Frost the top and sides with other half.
Lemon Blossom Snowballs
1/2 Cup Shortening or Butter
2/3 Cups Sugar
2 Teaspoons Grated Lemon Rind
1 Egg
1 3/4 Cups Sifted Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Cream of Tartar
3 Tablespoons Lemon Juice
1 Tablespoon Water
1/2 Cup Chopped Nuts
Cream shortening, sugar and lemon rind until fluffy. Add egg and beat until smooth. Sift together flour, baking soda and cream of tartar. Add to creamed mixture alternately with lemon juice and water. Stir in nuts. Chill. With floured hands, form into small balls. Place 1 inch apart on baking sheets. Bake in a 350 degree oven fro 8 to 10 minutes. Roll immediately in confectioners’ sugar.
Lemon Chiffon Pie
1 Envelope Unflavored Gelatin
1/4 Cup Cold Water
4 Egg Yolks, Beaten
1/2 Cup Sugar
1/4 Teaspoon Salt
1/4 Cup Lemon Juice
1/4 Teaspoon Grated Lemon Rind
4 Egg Whites, Beaten Stiff
1/4 Cup Sugar
1 Baked 9 Inch Crumb Crust
Soak gelatin in cold water. Combine egg yolks, sugar and salt. Add lemon juice and rind. Cook over boiling water, stirring constantly until thick. Stir in gelatin. Chill until thick and syrupy. Beat egg whites with sugar. Fold into egg yolk mixture. Turn into crust. Chill until firm, at least 3 hours.
Lemon Sugar Cookies
2 1/4 Cups Sifted Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Butter
1/4 Cup Shortening
3/4 Cup Sugar
1 Egg
1 Teaspoon Lemon Juice
1/2 Teaspoon Grated Lemon Rind
Sift flour with baking powder and salt three times. Cream butter and shortening until soft and smooth. Add sugar. Add egg and beat vigorously until fluffy. Stir in lemon juice and rind. Add flour in portions, stirring until smooth. Cover with wax paper. Chill for 1 hour. Shape into small walnut size balls. Place 2 1/2 inches apart on baking sheets. Cover a flat bottomed glass with a clean white cloth wrung out with cold water. Press cooked out flat. Bake in a 400 degree oven for 6 to 8 minutes.
Lime Snow Pie
1 Baked 9 Inch Pie Shell
3/4 Cup Granulated Sugar
7 Tablespoons Flour
2 Tablespoons Cornstarch
1/2 Teaspoon Salt
2 1/4 Cups Boiling Water
3 Egg Yolks
1/4 Cup Granulated Sugar
3 Tablespoons Grated Lime Rind
6 Tablespoons Lime Juice
3 Egg Whites
1/4 Teaspoon Salt
6 Tablespoons Granulated Sugar
In a double boiler combine 3/4 cup sugar with flour, cornstarch and 1/2 teaspoon salt. Slowly stir in boiling water. Cook over boiling water until smooth and thick. Beat egg yolks with 1/4 cup sugar. Slowly stir into hot mixture, blending well. Return to boiler. Cook over boiling water, stirring occasionally, for 5 minutes. Stir in rind and juice. Remove from heat. Cool. Beat egg whites with 1/4 teaspoon salt until frothy. Gradually add 6 tablespoons sugar. Continue beating until stiff peaks form. Fold into cooled lime mixture. Turn into baked shell. Refrigerate at least 5 hours.
Merry Christmas Cookies
1/3 Cup Shortening
1/3 Cup Sugar
1 Egg
2/3 Cup Honey
1 Teaspoon Lemon Flavoring
2 3/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
Mix shortening, sugar, honey, egg and flavoring thoroughly. Sift together flour, baking soda, and salt. Blend in. Chill. Heat oven to 375 degrees. Roll dough out to 1/4 inch thickness. Cut into desired shapes. Place 1 inch apart on greased baking sheets. Bake 8 to 10 minutes.
Oatmeal Drop Cookies
1/2 Cup Shortening
1 1/4 Cups Sugar
2 Eggs
1/3 Cup Molasses
1 3/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
2 Cups Rolled Oats
1/2 Cup Chopped Nuts
1 Cup Raisins
Heat oven to 400 degrees. Mix shortening, sugar, eggs, and molasses thoroughly. Stir dry ingredients together then blend in. Stir in oats, nuts and raisins. Drop dough by rounded teaspoonfuls 2 inches apart on greased baking sheets. Bake 8 to 10 minutes.
Old Fashioned Oatmeal Cookies
1 Cup Raisins
1 Cup Water
3/4 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
1 Teaspoon Vanilla
2 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
2 Cups Rolled Oats
1/2 Cup Chopped Nuts
Simmer raisins and water in a saucepan over low heat until the raisins are plump, 20 to 30 minutes. Drain raisin liquid into a measuring cup. Add enough water to make 1/2 cup. Heat oven to 400 degrees. Mix shortening, sugar, eggs, and vanilla. Stir in raisin liquid. Sift together the flour, baking powder, baking soda, salt, and spices. Blend in. Add rolled oats, nuts and raisins. Drop by rounded teaspoonfuls of dough 2 inches apart on baking sheets. Bake 8 to 10 minutes.
Old Fashioned Soft Molasses Cookies
6 Cups Sifted Flour
1 Teaspoon Baking Powder
1 1/2 Teaspoons Ginger
1/2 Teaspoon Cinnamon
1 Teaspoon Salt
1 CUp Lard
2 Cups Packed Brown Sugar
3 Eggs
1 Cup Molasses
1 Teaspoon Baking Soda
1 1/2 Cups Hot Water
Granulated Sugar
Sift flour with baking powder, ginger, cinnamon and salt three times. Cream lard and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in molasses. Add flour mixture. Combine baking soda with water and add to batter. Drop by heaping teaspoons onto greased baking sheets. Sprinkle with sugar. Bake in a 375 degree oven for 8 to 10 minutes. Remove to racks to cook.
Orange and Lemon Wafers
1 Cup Cookie Starter
1 Orange, Juice and Grated Rind
1 Lemon, Jucie and Grated Rind
1 Egg Yolk
1/3 Cup Sugar
1/2 Teaspoon Baking Powder
Mix all ingredients. Chill. Sprinkle board and rolling pin with confectioners’ sugar. Roll a small amount of dough at a time to 1/8 inch thick. Cut into desired shapes. Place 1 inch apart on greased baking sheets. Dip fork in confectioners’ sugar and make a waffle design on each cookie. Bake in a 350 degree oven for 10 minutes.
Orange Cranberry Upside Down Cake
1/2 Pound Cranberries
2 Oranges
2 Tablespoons Butter
1 Cup brown Sugar
1 1/3 Cups Sifted Cake Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/4 Cup Shortening
1 Teaspoon Grated Orange Rind
3/4 Cup Sugar
1 Egg
1/4 Cup Evaporated Milk
1/4 Cup Orange Juice
Wash cranberries and cut in halves. Peel oranges. Divide into sections and remove membranes. Melt butter. Stir in brown sugar. Mix well and spread evenly over the bottom of the pan. Cover with cranberries. Arrange orange sections over cranberries. Sift flour, baking powder and salt together. Cream shortening and orange rind. Add sugar gradually and beat until fluffy. Add egg and beat thoroughly. Mix milk and orange juice. Alternately add dry ingredient and orange milk to creamed mixture. Pour batter over fruit. Bake in a 350 degree oven for 40 minutes. Invert onto a platter.
Orange Oatmeal Cookies
2 Cups Sifted Flour
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/8 Teaspoon Allspice
1 Cup Shortening
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
2 Eggs
2 Cups Rolled Oats
1/3 Cup Orange Juice
1 Cup Raisins
1/2 Cup Chopped Nuts
2 Teaspoons Grated Orange Rind
Sift flour with baking soda, salt and spices three times. Cream shortening until smooth and soft. Add both sugars gradually and beat well. Add eggs one at a time and beat until very light. Stir in oats. Add flour mixture and orange juice alternately in several portions. Stir in raisins, nuts and rind. Drop by teaspoons onto greased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes.
Orange Oatmeal Cookies
2 Cups All Purpose Flour
2 Cups Sugar
4 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Nutmeg
1 Cup Shortening
2 Eggs
4 Teaspoons Grated Orange Rind
2 Tablespoons Orange Juice
3 Cups Rolled Oats
Heat oven to 375 degrees. Blend flour, sugar, baking powder, salt and nutmeg. Add shortening, eggs, orange rind and juice. Mix well. Stir in oats. Drop by level tablespoonfuls onto greased baking sheets 2 inches apart. Bake 12 to 15 minutes.
Oriental Crunch
1 Cup Butter
2 Tablespoons Instant Coffee
1/2 Teaspoon Salt
1/2 Teaspoon Almond Extract
1 Teaspoon Vanilla
1 Cup Granulated Sugar
2 Cups Sifted Flour
6 Ounces Semisweet Chocolate Pieces
1/2 Cup Chopped Almonds
Heat oven to 375 degrees. Blend butter, coffee, salt and extracts together. Beat in sugar. Add flour. Stir in chocolate. Spread in a 15 x 10 inch pan. Sprinkle nuts over top. Press in lightly. Bake 20 minutes. Cool. Break into pieces.
Peanut Brittle
2 Cups Sugar
1 Cup Corn Syrup
1/2 Cup Hot Water
1 Teaspoon Salt
2 Cups Raw Spanish Peanuts
1 Teaspoon butter
1 Teaspoon Vanilla
1 1/2 Teaspoons Baking Soda
Combine sugar, syrup, water and salt in a heavy saucepan. Bring to a full boil. Add peanuts. Cook until syrup begins to turn in color and peanuts snap. Add butter and vanilla. Cook until amber colored and the temperature reaches 300 degrees, stirring occasionally. Remove from heat. Add baking soda and stir well. Pour onto buttered hard surface. Cool and pull out very lightly. Break into pieces.
Pineapple Upside Down Cake
1 Cup Sugar
3 Tablespoons Cornstarch
1 3/4 Cups Crushed Pineapple
2 Tablespoons Melted Butter
1/2 Cup Maraschino Cherries
1 2/3 Cups Sifted All Purpose Flour
1/2 Teaspoon Salt
2 1/4 Teaspoons Baking Powder
1/3 Cup Shortening
2 Eggs, beaten
1/2 Teaspoon Vanilla
1/2 Cup Milk
Mix 1/3 cup of the sugar with cornstarch. Add juice drained from pineapple. Cook over direct heat in an oven proof 10 inch skillet. Stir constantly until sauce boils and becomes clear. Add drained pineapple and butter. Drain cherries thoroughly and arrange in a pattern in the pineapple mixture. Cream the 1/3 cup shortening until soft. Add remaining sugar and the eggs. Beat vigorously until smooth. Stir in the vanilla. Add flour mixture alternately with milk. Pour into skillet over pineapple. Bake in a 350 degree oven for 35 to 40 minutes. Cool in pan on a rack for 10 minutes. Turn onto serving platter.
Pumpkin Pie
1 1/2 Cups Cooked Pumpkin
1/4 Cup Corn Syrup
2 Eggs
1/2 Cup Evaporated Milk
2 Tablespoons Butter
1/2 Cup Hot Milk
1/2 Cup Packed Brown Sugar
1/2 Teaspoon Salt
1 1/2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ginger
1/8 Teaspoon Cloves
1 Pie Shell
Combine pumpkin, corn syrup, eggs, and evaporated milk. Stir butter into hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all three mixtures and pour into pastry lined pie pan. Babe in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 35 minutes longer.
Semi Sweet Oatmeal Cookies
3/4 Cup Sifted Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter
6 Tablespoons Granulated Sugar
6 Tablespoons Brown Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Water
1 Egg
1 Cup Rolled Oats
6 Ounces Semi Sweet Chocolate Pieces
Heat oven to 375 degrees. Sift together flour, baking soda, and salt. Blend butter with sugars, vanilla and water. Add flour mixture, blending well. Stir in oats and chocolate pieces. Drop by rounded half teaspoons onto greased cookie sheets. Bake 10 to 12 minutes.
Snickerdoodles
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Sifted Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
Cream shortening, sugar and eggs thoroughly. Sift in flour, cream of tartar, baking soda and salt. Blend well. Chill. Roll into balls the size of small walnuts. Roll in a mixture of cinnamon and sugar. Place 2 inches apart on baking sheets. Bake in a 400 degree oven for 8 to 10 minutes. Cookies puff up at first and then flatten with crinkled tops.
Strawberry Cream Roll
4 Eggs
3/4 Cup sifted Cake Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Cup heavy Cream
1/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla
2 Cups Sliced Strawberries
Set eggs to come to room temperature 1 hour before starting cake. Heat oven to 400 degrees. With wax paper line the bottom of a 15 inch jelly roll pan. Sift flour, baking powder and salt. With an electric mixer at high speed, beat eggs until foamy. Beat rapidly, adding 3/4 cup sugar slowly. Continue beating until very thick and light colored. Fold in flour and 1 teaspoon vanilla with a rubber spatula. Turn into pan, spreading evenly. Bake 15 minutes. Lightly sprinkle a clean dish towel with granulated sugar. When cake is done, loosen from the sides of pan. Invert onto towel. Lift off pan and carefully peel off paper. Remove any crisp edges. Roll up cake very gently in towel. Cool completely. Unroll so cake is resting on towel. Whip cream. Fold in 1/4 cup sugar and 1/2 teaspoon vanilla. Spread on cake. Sprinkle with strawberries. Start rolling cake up from narrow edge by folding cake over, then tucking it under. Continue rolling cake, lifting the towel higher with one hand as you guide the roll with the other. Finish with open end on the underside of the cake. Wrap towel tightly around roll to shape it. Refrigerate 1 hour. Sprinkle with granulated sugar and garnish with additional strawberries before serving.
Sugar Cookies
2 1/4 Cups Sifted Flour
1/4 Teaspoon Salt
2 Teaspoon Baking Powder
1/2 Cup Shortening
1 Cup Sugar
2 Eggs, beaten
1/2 Teaspoon Vanilla
1 Tablespoon Milk
Sift flour, salt, and baking powder together. Cream shortening and sugar together, add eggs and vanilla. Add sifted ingredients alternately with milk. Roll and cut. Sprinkle with sugar. Bake in a 375 degree oven for 12 minutes.
Sugar Cookies
1 Cup Shortening
1 Cup Sugar
1 Cup Sour Cream
3 Egg Yolks, Beaten
1 Teaspoon Vanilla
3 Cups Sifted Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Cream shortening and sugar thoroughly. Add sour cream, egg yolks and vanilla. Sift together dry ingredients. Add to creamed mixture and blend well. Chill several hours. Shape into balls using a small portion of dough, keeping remaining dough chilled. Roll 1/8 inch thick on a lightly floured board. Cut with 2 1/2 inch round cutter. Sprinkle with sugar on greased baking sheets. Bake in a 375 degree oven for 15 minutes.
Super Duper Chocolate Cookies
1/2 Cup Shortening
4 Ounces Unsweetened Chocolate
2 Cups Sugar
2 Teaspoons Vanilla
4 Eggs
2 Cups Flour
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Chopped Nuts
Confectioners’ Sugar
Melt shortening and chocolate together. Add sugar and vanilla mixing well. Add eggs one at a time beating well after each addition. Sift together the flour, baking powder and salt. Add to chocolate mixture with nuts, mixing well. Chill dough several hours. Form into small balls and roll in confectioners’ sugar. Bake in a 350 degree oven for 12 to 15 minutes.
Sugar Crisps
1/2 Cup Shortening
3/4 Cup Sugar
1 Egg, beaten
2/3 Cup Molasses
1/2 Teaspoon Vanilla
2 1/2 Cups Cake Flour
1 Teaspoon baking Powder
2 Teaspoons Cinnamon
1/3 Teaspoon Baking Soda
1/2 Teaspoon Salt
Cream shortening with sugar. Add egg, molasses and vanilla. Sift dry ingredients together. Add to creamed mixture, mixing thoroughly. Drop dough from a 1/4 teaspoon onto a well greased cookie sheet 2 inches apart. Bake in a 350 degree oven for 12 minutes.
Sugar Plum Drops
1 Cup Shortening
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs, Beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Tablespoon Cold Water
2 Cups Cake Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Rolled Oats
1 Cup Coconut
1 Cup Colored Gumdrops, Chopped
Cream shortening and sugars together. Beat eggs. Dissolve baking soda in water. Add with vanilla to beaten eggs. Combine egg mixture with shortening mixture. Sift flour with baking powder and salt. Stir into creamed mixture. Add remaining ingredients. Shape into small balls and place on a well greased cookie sheet. Bake in a 375 degree oven for 12 minutes.
Sugar Cookies
1/2 Cup Butter
1 Cup Sugar
1 Egg
1/2 Teaspoon Vanilla
2 Teaspoons Grated Lemon Rind
1/4 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
2 Cups Sifted Flour
1/4 Cup Milk
Cream butter and sugar thoroughly. Add egg, vanilla, and lemon rind. Beat until light and fluffy. Sift dry ingredients. Add alternately with milk to creamed mixture. Divide dough in half. Chill 1 hour. Roll out half on a floured board to 1/4 inch thick. Cut into bars and place on a greased baking sheet. Bake in a 350 degree oven for 12 to 15 minutes. Repeat with remaining dough.
Tapioca Pudding
2 Cups Milk
2 Tablespoons Quick Cooking Tapioca
1/4 Teaspoon Salt
1/4 Cup Sugar
1 Egg, Separated
1/4 Teaspoon Vanilla
Cook milk, tapioca, salt and sugar in a double boiler for 15 minutes, stirring frequently. Add to beaten egg yolk and cook 5 minutes longer, stirring constantly. Fold in stiffly beaten egg whites and vanilla. Pour into sherbet glasses. Chill. Top with cream if desired.
Thumb Prints
1/2 Cup Butter
1/2 Teaspoon Salt
1 Teaspoon Vanilla
1/2 Cup Packed Brown Sugar
1 1/2 Cups Sifted Flour
2 Tablespoons Milk
1/4 Cup Semisweet Chocolate Pieces, Chopped
Sifted Confectioners’ Sugar
CHOCOLATE FILLING
3/4 Cup Semisweet Chocolate Pieces
1 Tablespoon Shortening
2 Tablespoons Corn Syrup
1 Tablespoon Water
1 Teaspoon Vanilla
Heat oven to 375 degrees. Mix butter, salt, vanilla and brown sugar until light and fluffy. Blend in flour, milk and chocolate pieces. Shape into 1 inch balls. Make a depression with thumb in each. Bake 10 to 12 minutes. Roll in confectioners’ sugar and cool. In a double boiler over hot water, melt chocolate and shortening for filling. Cool slightly. Add corn syrup, water and vanilla. Heap into center of cooled cookies.
Torta Di Pistacchio
PISTACHIO PIE
PASTRY
2 Cups Flour
1 Egg
1/4 Teaspoon Salt
1/4 Pound Butter
1/2 Cup Sugar
2 Tablespoons Sherry
PISTACHIO FILLING
1 Pint Sweet Milk
2 Eggs
4 Ounces Pistachio Nuts
2 Ounces Granulated Sugar
3/4 Cup Whole Wheat Flour
1/4 Teaspoon Nutmeg
1 Tablespoon Powdered Sugar
Pinch Salt
Sift together flour, sugar and salt for pastry. Beat egg lightly. Blend all ingredients with butter in a deep bowl. Gradually add enough sherry to form a firm pastry. Roll until 1/8 inch thick and fit into a buttered pie plate. Flute edges. Cut balance of pastry into 1/2 inch wide strips. Reserve. For filling - chop nuts medium fine. Place flour in a deep saucepan. Gradually add milk and blend until smooth. Add sugar, beaten eggs, salt and nutmeg. Blend thoroughly. Place over a medium flame, stir constantly while bring to a boil. Lower flame and cook 10 minutes, stirring. Gradually add nuts. Continue stirring vigorously until all is well blended and the custard is smooth. Remove from fire and cool. Pour filling into prepared pie plate. Arrange pastry strips in a lattice pattern over the top. Pinch edges lightly. Bake in a 350 degree oven for 45 minutes. The mixture should be firm but not dry and the pastry golden brown. Remove from oven and cool. Sprinkle with powdered sugar just before serving.
Vanilla Refrigerator Cookie
1 Cup Shortening
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
2 Eggs
1 1/2 Teaspoons Vanilla
2 3/4 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
Mix shortening, sugars, eggs, and vanilla thoroughly. Sift dry ingredients into shortening mixture. Mix thoroughly with hands and press into a long, smooth roll 2 1/2 inches in diameter. Wrap in wax paper, chill several hours or overnight. Heat oven to 400 degrees. Cut roll into thin slices about 1/8 inch thick. Place a little apart on baking sheets. Bake 6 to 8 minutes.
