BANANA NUT BREAD
3 medium bananas, mashed
1 teaspoon soda
1/2 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 beaten eggs
1/2 cup milk
2 cups flour
1/4 teaspoon vanilla
1 cup chopped walnuts
Add soda to mashed bananas and
set aside. Cream butter and sugars, add eggs, then milk, flour and vanilla.
Add nuts and banana mixture and pour into two loaf pans. Bake at 350 for
45- minutes, or until tests done.
Makes 2 loaves
Lo_Manns Cookies
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1 1/4 cups
sugar
1
stick margarine
1
stick butter
1
cup packed
brown sugar
1/4
cup vanilla
2
eggs beaten
1
teaspoon baking soda
3 1/4 cups
flour
1
package chips (any flavor)
Melt margarine and butter, mix with
both sugars and vanilla, add eggs
and mix well. Mix flour and
baking soda and add to previously mixed
liquids. Make tablespoon
size balls of dough, bake on cdookie sheet
about 2 inches apart at 375 degrees
for 11 to 13 minutes.
DO NOT OVER BAKE!!!!!!!!!!!!
Remove cookies from oven while
the center of the cookie is still very
soft. Leave on cookie sheet
for 5 minutes, then put on plastic sheet
till the cookies are cool.
RAISIN BREAD
1 package active dry yeast
1/4 cup warm water
2 cups milk (scalded)
1/3 cup sugar
2 teaspoons salt
1/4 cup shortening
2 cups raisins
5 3/4 to 6 1/4 cups sifted all-purpose
flour
Soften active dry yeast in warm
water (110). Combine hot milk, salt, sugar, raisins, shortening. Cool to
lukewarm.
Stir in 2 cups of flour, beat well. Add the softened yeast, mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface, knead till smooth and satiny (8 to 10 minutes). Shape in a ball, place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place till double (about 1 1/4 hours). Punch down.
Cut dough in 2 portions. Shape each into a smooth ball, cover and let rest 10 minutes. Shape into loaves, place in 2 greased 9x5x3 inch loaf pans. Cover and let rise till double (45 to 60 minutes). Brush tops with melted butter. Bake in hot oven (400) 35 minutes or till done. If tops brown too fast, cover loosely with foil last 15 minutes.
Makes 2 loaves
QUICK PECAN ROLLS
Mix 1 cup brown sugar, 2 tablespoons dark corn syrup, and 1/2 cup melted butter. Divide among 18 muffin cups, sprinkle with 2/3 cup pecans.
Sift together 3 cups sifted all-purpose flour, 4 1/2 teaspoons baking powder, 1 teaspoon salt, and 1/3 cup sugar. Cut in 1/2 cup shortening. Add 2 slightly beaten eggs and 2/3 cup milk all at once, stir just to blend. Turn out on lightly floured surface, knead 8 to 10 times. Roll into 15x12x1/4 inch rectangle. Brush with 2 tablespoons melted butter, sprinkle with mixture of 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Roll as for jelly roll, seal edge, cut in 3/4 inch slices. Place slices, cut side down, in each muffin cup. Bake at 375 for 20 to 25 minutes. Remove from pans immediately.
makes 18
GLAZED LEMON NUT BREAD
4 tablespoons butter or margarine
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
.............................
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons sugar
Cream together butter or margarine
and the 3/4 cup sugar till light and fluffy. Add eggs and lemon peel, beat
well. Sift together flour, baking powder, and salt, add to creamed mixture
alternately with milk, beating till smooth after each addition. Stir in
walnuts.
Pour into greased 8 1/2x4 1/2x2
1/2 inch loaf dish. Bake in moderate oven (350) 50 to 55 minutes or until
done. Let cool in pan 10 minutes. Combine lemon juice and 2 tablespoons
sugar, spoon over top. Remove from pan, cool. Wrap, store overnight.
7 Layered Bars
Ingredients:
1/2 cup
Butter
1 cup
Graham cracker crumbs
1 cup
Semisweet chocolate chips
1 cup
Butterscotch chips
1 1/3 cup
Flaked coconut
1/2 cup
Walnuts (or pecans) chopped
1 can
Sweetened condensed milk
Melt butter in a 13 x 9 x 2 inch
pan.
Sprinkle crumbs evenly over butter.
Sprinkle in layers, chocolate chips,
butterscotch chips, nuts, and top with coconut.
Pour condensed milk over all.
Bake in a pre-heated 350 degree
oven for 30 minutes.
Let cool and cut in bars.
COFFEE CAKE
1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
*Spicy Topping
Combine salad oil, egg, and milk.
Sift together dry ingredients, add to milk mixture, mix well. Pour into
greased 9x9x2 inch pan. Sprinkle with *Spicy Topping. Bake at 375 about
25 minutes.
*Spicy Topping: Combine 1/4 cup
brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon,
1 tablespoon melted butter, and 1/2 cup broken nuts.
ROCKY ROAD
S'MORES BARS
1/2 cup margarine
1/2 cup packed brown sugar
1 cup flour
1/2 cup graham cracker crumbs
2 cups miniature marshmallows
1 6oz. pkg. semi-sweet chocolate
pieces
1/2 cup chopped walnuts
Beat margarine and sugar until
light and fluffy. Add combined flour and crumbs, mix well. Press onto bottom
of greased 9 inch square pan. Sprink with remaining ingredients. Bake at
375 for 15 to 20 minutes or until golden brown. Cool, cut into bars.
About 2 doz.
LOAF POUND CAKE
3/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream butter, gradually add sugar,
creaming till light, about 6 minutes at medium speed on electric mixer.
Add vanilla, then eggs, one at a time, beating well after each. Sift together
dry ingredients, stir. Grease bottom of 9x5x3 inch pan, turn in batter.
Bake at 350 for 50 minutes or till done. Cool in pan. Sift confectioners
sugar lightly on top.
CREAM PUFFS
1/2 cup butter or margarine
1 cup sifted all-purpose flour
1/4 teaspoon salt
4 eggs
Melt butter in 1 cup boiling water.
Add flour and salt all at once, stir vigorously. Cook and stir till mixture
forms a ball that doesn't separate. Remove from heat, cool slightly. Add
eggs, one at a time, beating after each till smooth.
Drop by heaping tablespoon 3 inchs apart on greased cookie sheet. Bake at 450 for 15 minutes, then at 325 for 25 minutes. Remove from oven, split. Turn oven off, put cream puffs back into dry, about 20 minutes. Cool on rack.
( *recipe for cream filling below )
Makes 10
*CREAM FILLING
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
1 beaten egg
1 tablespoon butter
1 teaspoon vanilla
In saucepan, combine sugar, flour,
and salt. Gradually add milk, mix well. Cook and stir over medium heat
till mixture thickens and boils, cook and stir 2 minutes longer. Very gradually
stir the hot mixture into the egg, return to saucepan. Cook and stir till
mixture just boils. Stir in butter and vanilla, cover surface with waxed
paper or clear plastic wrap. Cool. ( Don't stir during cooling.)
Makes 1 1/2 cups.
Butterscotch Filling : Prepare cream filling, substituting 1/3 cup brown sugar for 1/3 cup granulated sugar. Increase butter to 2 tablespoons.
Chocolate Filling : Prepare cream
filling, increasing granulated sugar to 1/2 cup. Add one 1oz. square unsweetened
chocolate, cut up, with milk.
BLARNEY STONES
1 pound powdered sugar
1/3 to 1/2 cup water
1 tablespoon butter or margarine
1 teaspoon vanilla
1 pound salted spanish peanuts
*Loaf pound cake
Mix sugar, butter, water and vanilla
until smooth and creamy. Use above recipe for *loaf pound cake. Instead
of 9x5x3 inch pan, pour into a 8x8x2 inch square baking dish. Bake at 350
for 25 to 30 minutes. When cool cut into squares, frost on all sides and
cover with crushed peanuts.
ECLAIRS
Mix dough as directed for*Cream Puffs. Put through a pastry tube or paper cone making 4 inch strips, 3/4 inch wide on greased cookie sheet. Bake, split, and dry, as for cream puffs. Frost with chocolate icing. Fill with double recipe of *French Custard Filling just before serving.
makes 14
*FRENCH CUSTARD FILLING
1/3 cup sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 slightly beaten egg yolk
1 teaspoon vanilla
1/2 cup whipping cream, whipped
In saucepan, combine sugar, flour,
cornstarch, and salt. Gradually stir in milk. Cook and stir till mixture
thickens and boils, cook and stir 2 to 3 minutes longer. Stir a little
hot mixture into egg yolk, return to hot mixture. Cook and stir till mixture
just boils. Add vanilla, cool. Beat smooth, fold in whipped cream.
OATMEAL COOKIES
1 cup shortening
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk or sour milk*
...............................
1 3/4 cups sifted all-purpose flour
1 teaspoon soda*
1 teaspoon baking powder*
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
........................
3 cups quick-cooking rolled oats
1 cup raisins
1/2 cup chopped walnuts
Cream shortening, sugar, and eggs
together till light and fluffy. Stir in buttermilk. Sift together dry ingredients,
stir into creamed mixture. Stir in oats, raisins, and nuts. Drop from tablespoon
2 inches apart on lightly greased cookie sheet.
Bake in hot oven (400) about 8 minutes. Cool slightly, remove from pan.
Makes about 5 doz. cookies.
*Or use sweet milk, reduce soda
to 1/4 teaspoon, use 2 teaspoons baking powder.
PEANUT BUTTER COOKIES
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted all-purpose flour
3/4 teaspoon soda
1/4 teaspoon salt
Thoroughly cream butter, peanut
butter, sugar, eggs, and vanilla. Sift together dry ingredients, blend
into creamed mixture. Shape in 1 inch balls, roll in granulated sugar.
Place 2 inches apart on ungreased cookie sheet. Press 5 peanut halves atop
each or crisscross with fork tines. Bake at 375 for 10 to 12 minutes. Cool
slighty, remove from pan.
Makes 4 doz.
SUGAR COOKIES
2/3 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla
..................
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Thoroughly cream shortening, sugar,
and vanilla. Add egg, beat till light and fluffy. Stir in milk. Sift together
dry ingredients, blend into creamed mixture. Divide dough in half. Chill
1 hour.
On lighty floured surface, roll to 1/8 inch thickness. *cut in desired shapes with cutters. Bake on greased cookie sheet at 375 about 6 to 8 minutes. Cool slightly, remove from pan.
Makes 2 doz.
*Chill other half till ready to
use.
FUDGE BROWNIES
1/2 cup butter or margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 1oz. squares unsweetened chocolate,
melted, cooled
3/4 cup sifted all-purpose flour
1/2 cup chopped walnuts
In medium saucepan melt butter
and chocolate. Remove from heat, stir in sugar. Blend in eggs one at a
time. Add vanilla. Stir in flour and nuts, mix well. Spread into greased
8x8x2 inch pan. Bake at 350 for 30 minutes. Be careful not to overbake.
Cool.
Cut into 16 squares.