recipes

RECIPES

RHUBARB BETTY

CHERRY MARASCHINO LOAF

LEMON RAISIN LOAF

BASIC SWEET DOUGH

MY GRANDDAUGHTER'S FAVORITE COOKIE

BAILEYS IRISH CREAM

Fresh or frozen rhubarb 6 cups
Granulated sugar 1 cup

Topping:
All-purpose flour 1 1/4 cups
Brown sugar, packed 3/4 cup
Butter or Margarine 1/2 cup
Salt 1/2 tsp.

Fill 10 inch round casserole with rhubarb about 2-3 inches deep. Pour granulated sugar over top.

Topping:

Mix flour, brown sugar, butter and salt until crumbly. Scatter over sugared rhubarb. Pat down lightly with hand. Bake, uncovered, in 375 degree oven for about 40 minutes until rhubarb is tender. Serve with cream or ice cream. Serves 8 generously.

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CHERRY MARASCHINO LOAF

Butter or margarine 1/4 cup
Granulated sugar 1 cup
Egg 1
Milk 2/3 cup
Maraschino cherry juice 1/3 cup
Almond flavoring 1 tsp.
All purpose flour 2 cups
Baking powder 2 tsp.
Salt 1/4 tsp.
Chopped almonds or walnuts 1/2 cup
Chopped maraschino cherries 1/2 - 2/3 cup

Put butter, sugar and egg in mixing bowl. Beat until smooth. Add milk,juice and flavoring.
In a separate bowl combine flour, baking powder and salt. Stir in nuts and cherries. Pour into batter. Moisten all ingredients by stirring as
little as possible. Spoon into greased loaf pan 9 x 5 x 3 inch. Bake in 350 degree oven. Test for doneness 45 minutes onward. Let stand 10
minutes. Turn loaf out onto rack to cool.

Yield 1 loaf.

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LEMON RAISIN LOAF

Boiling water 1 cup
Raisins 1 1/2 cups
Baking soda 1 tsp.
Butter or margarine, softened 1/2 cup
Brown sugar, packed 1 1/2 cups
Egg 1
Grated rind of lemon 1
Juice of lemon 1
All-purpose flour 2 1/2 cups
Baking powder 1 tsp.
Salt 1/2 tsp.
Chopped nuts 1/2 cup

Pour water over raisins and baking soda in saucepan. Bring to boil,
Remove from heat. Cool.

Beat butter, sugar and egg together well. Stir in lemon rind, juice and
cooled raisin mixture.

In another bowl stir together flour, baking powder, salt and chopped
nuts. Add all at once into batter, stirring until combined. Pour into
greased loaf pan 9 x 5 x 3 inch. Bake for about 1 hour in 350 degree
oven. Test with toothpick. Let stand for 10 minutes before removing from
pan to cool on rack.

Yield: 1 loaf.

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BASIC SWEET DOUGH

2 tsp. sugar
1/2 cup warm water
2 pkgs. active dry yeast, or 2 tblsp.
7 7 1/2 cups all purpose flour
1 cup milk
1/2 cup sugar
2 tsp. salt
3/4 cup cold water
1/4 cup soft butter
2 eggs

Dissolve 2 tsp. sugar in warm water in large warm bowl. Sprinkle yeast
into water mixture. Let stand 10 minutes. Then stir well

Spoon flour into dry measuring cup

Scald milk. Stir in sugar and salt. Add cold water and cool to
lukewarm.

Add lukewarm milk mixture, butter, eggs and 2 cups flour to dissolved
yeast mixture. Beat with rotary beater until smooth.

Add 5 cups of remaining flour gradually, if necessary add enough more to
make a soft dough which leaves the sides of the bowl.
Turn out on floured board, round up in a ball.
Knead 5 - 10 minutes or until dough becomes smooth, elastic and no
longer sticky.
Place in lightly greased bowl. Grease top of dough with butter. Cover
with wax paper.

Let rise in warm place till double in size (1 1/2 hours). Punch down

Turn out on floured board and cut into 4 equal portions. Round up each
portion, cover and let rise 10 minutes.
Shape each portion into rolls, tea rings or coffee cakes as desired.
Cover with greased waxed paper and let rise in warm place again until
double (30-60 minutes)

Bake at 375 degrees for 12-15 minutes for rolls. Glaze with 1 tbsp.
sugar dissolved in 1 tbsp. water.

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MY GRANDDAUGHTER'S FAVORITE COOKIE

1 pkg. chocolate chips
1/2 cup white sugar
1/4 cup brown sugar
1 egg beaten
1/2 cup margarine
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla

Cream sugars and margarine, add egg and vanilla, blend flour, baking
soda and salt. Slowly blend dry into wet and add chips.
If it feels too dry add 1 tsp. oil.
I normally double or triple this recipe.
Bake at 325 degrees for 8-12 minutes.
Enjoy.

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BAILEYS IRISH CREAM

1 1/4 TSP. INSTANT COFFEE

1 CUP SCOTCH

3 EGGS

500 ML. WHIPPING CREAM

1 CAN EAGLE BRAND MILK

MIX COFFEE ,SCOTCH, EGGS, AND MILK THEN BLEND IN WHIPPING CREAM.

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PINA COLODA

12 oz. coconut cream (most grocery stores)

12 oz. half & half