Persimmon Date Nut Bread
Ingredients & Directions 1/4 c + 2 tb butter 1 c Sugar 2 Eggs 1 ts Baking soda 1 c Persimmon pulp 1 ts Baking powder 2 c All-purpose flour 1/2 ts Salt 1/3 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1 c Chopped dates 1 c Chopped nuts Cream butter, gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Combine pulp and soda. Let stand until soda is dissolved. Add to creamed mixture, blending well. Combine next ingredients, gradually adding to batter. Beat well. Stir in dates and nuts. Pour into greased loaf pan. Bake at 350 degrees for 40 to 60 minutes, or until pick comes out clean. From Yields 1 Loaf
Nora's Mother's Apple Cake
Ingredients & Directions 4 Eggs 1 1/2 c Sugar 1 1/2 c Flour 1/2 ts Cinnamon 4 Apples, peeled, sliced (up -to 5) Mix eggs and sugar together until light and lemon colored. Then add flour and cinnamon. Peel and slice 4-5 apples, put sliced apples in the bottom of a pan, pour batter over the apples and bake in a preheated 350 F oven 40-50 minutes or until it tests done with a toothpick. Turn out onto a plate to cool making sure apples are on top. Sorry I forgot to write in to grease the pan. I used a nonstick Bundt pan. Yields 1 Servings
Oatmeal Cornmeal Blueberry Bread
Ingredients & Directions Oil Spray 1 1/2 c Unbleached white flour 1/3 c Stone ground yellow cornmeal 1/4 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1 c Blueberries; washed and -picked ; over 2 tb Walnuts; toasted and ; chopped, optional, ; up to 4 1/4 c Rolled oats; (“regular”, not ; instant, oatmeal) 3 tb Mild oil; such as corn, ; canola, or peanut 2 Eggs 1/2 c Plus 2 tablespoons -buttermilk 3/4 c Sugar Finely grated rind of 1 -lemon Preheat oven to 350 degrees. Oil spray 1 large, 2 medium, or 3 small loaf pans. Sift the dry ingredients (flour, cornmeal, soda, baking powder, and salt) together into a large bowl. Combine the blueberries, walnuts, and oats in a second bowl, and sprinkle 1 tablespoon of the flour mixture over them. In a third bowl, beat together the oil, eggs, buttermilk, sugar, and lemon rind. Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the berries. Batter should be stiff. Spoon batter into prepared pan/ pans. Bake 45 to 55 minutes (large pans), 35 to 50 (medium), and 35 to 40 (small). Check 2/3 of the way through the baking period; if loaves are browning excessively, tent loosely with foil. Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack. Yield: 1 large, 2 medium, or 3 miniloaves Yields 1 servings
Heirloom Spice Cake
Ingredients & Directions 2 c Sifted Unbleached Flour 1 ts Baking Soda 1/2 ts Salt 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves 1 c Butter Or Regular Margarine 1 c Sugar 1 lg Egg 1 c Sour Milk 1 c Chopped Walnuts 1 c Raisins Sifted Confectioners Sugar Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar. NOTE: To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup. From The Farm Journal’s Complete Home Baking Book Yields 16 Servings
Foolproof Dark Chocolate Fudge #1
Ingredients & Directions 3 pk (6-oz) semi-sweet chocolate -chips 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 1 ds Salt 1/2 -(up to) 1 c Chopped nuts 1 1/2 ts Vanilla extract In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Pumpkin Marble Cheesecake *** Mm
Ingredients & Directions 1 1/2 c Gingersnap crumbs 1/2 c Finely chopped pecans 1/3 c Margarine, melted 16 oz Cream cheese, softened 3/4 c Sugar 1 ts Vanilla 3 ea Eggs 1 c Canned pumpkin 3/4 ts Cinnamon 1/4 ts Ground nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yields 10 Servings
Sugar Cookies (for Cast Iron Cookie Mold)
Ingredients & Directions 1 c Butter, softened 2 Eggs 3/4 c Sugar 2 ts Vanilla 1/2 ts Salt 3 c Flour, all purpose Cream butter and sugar until light and fluffy. Add salt, eggs and vanilla, mix well. Add flour and mix until well combined. Press dough into mold. Bake 15 – 18 minutes or until golden brown at 350. Let cool for one minute. Place cooling rack over mold and invert carefully. Remove mold and allow the cookies to cool. Makes 2 pans of molded cookies. Yields 2 servings
