Turn of the Century
Cake
Ingredients:
2 c Unsulfured molasses
1 ts Baking soda
1/2 c Unsalted butter or margarine
- room temperature
1/2 c Sugar
2 lg Eggs
3 c Cake flour, sifted
1/8 ts Salt
1 c Milk
1 tb Confectioners' sugar for garnish
Sweetened whipped cream
Instructions:PREHEAT OVEN TO 350F with rack in center.
Generously grease bundt pan. Lightly dust with flour,
tapping pan over sink to remove excess flour. Combine
molasses and baking soda; set aside. Use mixer to cream
butter and sugar. Add eggs, 1 at a time, beating well after
each addition. Add reserved molasses mixture. Mix until
combined. Combine flour and salt. Add alternately with
milk until combined and smooth. Transfer to prepared pan.
Bake until toothpick inserted into center comes out clean,
about 50 minutes. Set pan on cooling rack; let cool 15 minutes.
Gently invert pan and remove cake. Let rest at least 45 minutes
before serving. Serve warm. Can be made a day ahead and kept
at room temperature, well-covered, or frozen up to 3 months,
wrapped airtight. To serve, reheat cake wrapped in foil in 350F
oven until warmed through, about 15 minutes (or alternately, in
microwave oven on medium power until just warmed through,
not hot Sift confectioners' sugar over cake.
Upside Down Chocolate
Cupcakes
Ingredients:
1/4 c Butter or margarine,
melted
1/2 c Brown sugar, firmly packed
1 tb Water
36 To 48 walnut halves
1 c Cake flour, sifted
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/4 c Butter or margarine
3/4 c Sugar
1 Egg
1/2 ts Vanilla
1/2 c Water
1/3 c Sweetened condensed milk
1/2 c Semisweet chocolate chips
1 tb Butter
Instructions:
Makes 12 cupcakes Preheat oven to 350degrees F. Well grease 12
muffin pan cups.
In small saucepan, combine the 1/4 cup melted butter, brown
sugar, and 1 Tbsp water.
Simmer 1 minute. Place 3 or 4 walnut halves in each of the
prepared muffin pan cups.
Spoon cooked mixture over walnuts. Sift flour, cocoa, soda, and
salt together; set aside.
Cream 1/4 cup butter. Graduallly add sugar andcontinue creaming
until light and fluffy.
Beat in egg and vanilla. Blend in dry ingredientsalternately with
the 1/2 cup water, beginning
and ending with dry ingredients. Fill muffin pan cups 1/2 full
with batter.
Bake for 20 to 25 minutes, until surface springs back when gently
touched with fingertip.
Remove from muffin pan. Let cool inverted on wireracks. In small
saucepan, combine milk and chocolate.
Cook over very low flame, stirring constantly, untilsmooth and
thickened, about 10 minutes.
Stir in 1 Tbsp butter; keep warm. Spread on sides of cupcakes.
Blueberry
Coffee Cake
Ingredients:
1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 1/2 c Blueberries (I use fresh,
but imagine frozen would
work)
1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)
Instructions:In a medium mixing bowl, blendtogether1-1/2 cups
flour sugar, baking powder,
salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for
30 seconds and spread
in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine
1/3 cup flour,
brown sugar, connamon and butter. Sprinkle over batter and top
with the
remaining berries. Bake in a 375 degree oven for 25 to 30minutes
Country Biscuits
Ingredients:
2 c Flour
2 1/2 ts Double-acting baking powder
2 ts Sugar
1 ts Salt
7 tb Butter
3/4 c Milk
Instructions:
Preheat the oven to 375 degrees. Combine all the dry ingredients
in a large bowl. Cut the butter into small
bits and stir them into the dry ingredients, using your finger
tips to make sure its well combined.
Next,slowly add the milk to the mixturewhile stirring
continually. Once the milk has been added, knead the dough
for one minute until smooth. Roll the dough out to quarter inch
thickness. Cut into squares and place
on a dry cookie sheet. Place the cookie sheet on the middle
shelf. Bake for 12
Cream Puff
Ingredients
2 (3.5 ounce) pkgs instant
vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Directions
Mix together vanilla instant pudding mix,cream and milk. Cover
and refrigerate to set. Preheat oven to 425 degrees F (220
degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in
flour and salt until the mixture forms a ball. Transfer the dough
to a large mixing bowl. Using a wooden spoon or stand mixer, beat
in the eggs one at a time, mixing well after each. Drop by
tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25
minutes in the preheated oven, until golden brown. Centers should
be dry.
When the shells are cool, either split and fill them with the
pudding mixture, or use a pastry bag to pipe the pudding into the
shells.
Friendship Bread
Ingredients:
3 Eggs
3/4 c Oil
2 c Flour
1 c Sugar
1 1/4 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Baking soda
1 c Chopped nuts or raisins,
optional
Starter Batter
Instructions: To starter batter, add remaining ingredients. Pour
into well greased and sugared loaf pans. Bake at 350 degrees 50
to 55 minutes Check after 45 minutes. (Can be put in 3 small loaf
pans. ) STARTER BATTER: 1/3 C Flour1/3 C Sugar 1/3 C Milk Day
1:Pour starter into plastic container. Cover loosely. Do not
refrigerate. Day 2, 3, 4: Stir. Day 5: Add1 cup EACH:
flour,sugar, milk. Stir. Day 6, 7, 8: Add 1 cup EACH: flour,
sugar, milk. Stir. Pour 1 cup out and divide into 3parts, 1/3 cup
each. Give 1/3 cup starter and following recipe to each of two
friends. This is Day 1 for them. All batters must be mixed and
stored in plastic bowls.
Aggression Cookies
Ingredients:
3 c Brown sugar
3 c Margarine
6 c Oatmeal
3 c Flour
1 tb Baking soda
2 c Chocolate chips
2 Eggs
Instructions:Put the ingredients in large bowl. Mash, squeeze,
knead,etc until it is completely blended. Form into small balls
about 1 to
1 1/2 inches in size. Place on an ungreased cookie sheet. Butter
the bottom of a small glass anddip into white sugar, then pound
the cookies flat. Bake at 350 degrees for about 10 to 12 minutes.
This is a good recipe to use when you need to get rid of some
agressions because the dough is too heavy for most mixers. So you
have to use your hands and beat it!! You can also use peanut
butter or butterscotch chips or a
mixture of them.
Irene's Angel Food Cake
Ingredients:
11 Egg Whites
1 1/2 c Sugar
1 c Flour
1 ts Cream Of Tartar
1/8 ts Salt
1 ts Vanilla
Instructions:Sift the dry ingredients together 4 times. Beat the
egg whites until dry. Fold dry ingredients into eggs.
Add flavoring and bake at 250°F for 1 hour. This cake should be
baked in an ungreased angel food pan.
Lady fingers
3 eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup sugar
1/2 cup sifted cake flour
1 teaspoon baking powder
Beat egg yolk until thick and lemon colored. Beat in almond
extract. Beat egg whites until stiff, but not dry, and gradually
beat in sugar until whites are glossy and very stiff. Fold egg
yolks gently into whites. Fold in sifted dry ingredients. Drop
batter by tablespoons on ungreased cookie sheet forming fingers
in 3 inch long and 1 inch wide. Bake in moderate 350F oven 10
minutes. Remove immediately from cookie sheet and cool on rack.
Makes 3 dozen.
Honey oatmeal cookies
3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats
Any amount of the following:chopped dates, figs, raisins,
currants,chocolate chips, chopped nuts Preheat oven to 350
degrees F.
Grease a cookie sheet. Using a mixer with the paddle attachment,
mix together the butter, brown sugar, honey, egg and
water thoroughly. Sift together the dry ingredients then stir in
the oats. Add the dry ingredients to the wet and mix.
Add any additional ingredients you've chosen. Drop by heaping
teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes
Amazing Cookies
Ingredients:
1 C Peanut-butter
1 C Sugar
1 lg Egg
Instructions:
Beat the egg. Don't let your neighbours find out, though. Mix
everything together. Preheat oven to 325 degrees F.
Place blobs of cookie dough on a greased cookie sheet in the size
you like, and flatten with a fork to make the traditional
peanut-butter cookie pattern. Put in oven and bake for 8-10
minutes.
7 Layer Bars
Ingredients:
1/2 c Butter
1 c Graham cracker crumbs
1 c Semisweet chocolate chips
1 c Butterscotch chips
1 1/3 c Flaked coconut
1/2 c Walnuts; chopped
1 cn Sweetened condensed milk
Instructions: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 over for 30
minutes. Let cool and cut in bars.
Carmal cookies
1/2 pound butter
2 egg yolks
1 cup sugar
Scant 1/4 teaspoon ground cinnamon
2 cups unsifted flour
1/2 pound sliced blanched almonds
3/4 cup sugar
6 tablespoons butter
3 tablespoons honey
3 tablespoons milk
Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10
1/2 by 1-inch jelly roll pan; set aside. Combine the
butter, yolks, sugar, cinnamon and flour and mix until you form a
cohesive ball of dough. Spread the dough onto the
prepared jelly roll pan and bake for 15 Meanwhile cook the
almonds, sugar, butter, honey and milk, stirring on occasion,
until the mixture is light golden. Remove baked dough; spread
almonds mixture over the top and bake for 15 to 20 minutes
longer until dark golden. Cool and cut into squares or
rectangles(be sure to cut the cookies before they turn too hard.)
Carrot cookies
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 large egg
1/3 cup sugar
1/3 cup cooked and pureed carrots
1/4 cup golden raisins
Preheat the oven to 350 degrees.Lightly grease a cookie sheet. In
a mixing bowl whisk together the flour, baking powder, salt,
orange zest,
and cinnamon. Mix the vegetable oil, egg and sugar together and
beat in the pureed carrots and raisins. Combine the wet with the
dry ingredients. Drop teaspoonfuls of dough onto the cookie sheet
and space well apart. Bake for 12 to 15 minutes or until golden
brown
Applesauce-Spice Drops
Ingredients:
2 c Packed Brown Sugar
1 c Shortening
1/2 c Cold Coffee
16 oz (1cn) Unsweetened Applesauce
2 Large Eggs
3 1/2 c Unbleached All-Purpose Flour
1 ts Baking Soda
1 ts Salt
1 ts Ground Cinnamon
1 ts Ground Nutmeg
1 ts Ground Cloves
1 c Raisins
1/2 c Coarsely Chopped Nuts
Instructions:Heat oven to 400 degrees F. Mix brown sugar,
shortening, coffee, applesauce and eggs.
Stir in remaining ingredients(dough will be very soft.) Drop by
rounded teaspoonfuls about 2 inches apart onto lightly greased
cookie sheet. Bake until almost no indentation remains when
touched, about 7 minutes.
Regular Oatmeal Cookies
Ingredients:
1 c Shortening, melted
3 c Oats
2 c Flour
2 c Sugar
1 c Raisins
5 tb Milk
1 ts Cinnamon
1 ts Soda
1 ds Salt
Instructions:
Preheat oven to 375 degrees. Combine shortening, oats, flour,
sugar, raisins, milk, cinnamon, soda and salt. It should stick
together when you squeeze a small amount in your hand. Drop small
amounts on sheet. Bake 10 minutes.
Egg noodles
Ingredients
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
Directions In a large bowl, stir together the flour and salt. Add
the beaten egg, milk, and butter. Knead dough until
smooth, about 5 minutes. Let rest in a covered bowl for 10
minutes. On a floured surface, roll out to 1/8
or 1/4 inch thickness. Cut into desired lengths and shapes. Allow
to air dry before cooking. To cook fresh pasta,
in a large pot with boiling salted water cook until al dente.
The Ultimate Sugar
Cookie
3/4 cup shortening
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at
medium speed of electric mixer until light and creamy.
Cmbine flour, baking powder and salt. Add to creamed mixture,
mixing on low speed until well blended. Cover dough and
chill 1 hour, if desired, for easy rolling. Preheat oven to
375°F. Roll half of dough at a time. Roll out dough on lightly
floured
surface to 1/4-inch thickness. Using a cookie cutter, cut in
desired shapes. Place on ungreased baking sheets. Roll leftover
pieces. Sprinkle with coloured decorations or leave plain to
decorate when cool. Bake at 375°F for 8 to 10 minutes, or until
edges are light brown.
Sugar Cookies
Ingredients:
1/3 c Shortening
1/3 c Margarine
2 c All-purpose flour
3/4 c Sugar
1 Egg
1 tb Milk
1 ts Baking powder
1 ts Vanilla extract
Instructions:In a large bowl, beat the shortening and margarine
with an electric mixer at medium to high speed for about
30 seconds, or until softened. Add about half of the flour and
all of the remaining ingredients and
beat until thoroughly combined, scraping the sides of the bowl
occasionally. Beat or stir in the remaining flour. Divide the
dough in half. Cover and chill for 1 to 2 hours or until easy to
handle. Roll each portion of the dough to 1/8 inch thickness on a
lightly floured surface. Cut into the desired shapes. Place 1
inch apart on an ungreased cookie sheet. If desired, sprinkle
with candies or colord sugar before baking. Bake in a 375 F oven
for 7 to 9 minutes or until the edges are firm and the bottoms
are very lightly browned. Remove the cookies andcool on a rack.
Turn of the Century
Cake