Overnight Cookies
Ingredients & Directions 2 c Sugar 2 t Baking powder 1 1/2 c Melted butter 3 ea Eggs 4 1/2 c Flour 1 x Vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson Yields 1 servings
Herbed Bread Crumbs
Ingredients & Directions 4 sl Bread, whole wheat, stale 1/2 ts Thyme 1 ts Basil 1 Garlic clove; minced Put all the ingredients into a food processor fitted with the metal blade, and process until the bread is chopped into crumbs. If your recipe calls for toasted bread crumbs, preheat the oven to 350 degrees. Spread the bread crumbs evenly on a baking sheet. Bake for 3 to 5 minutes, stir the crumbs, and bake until light brown and crisp, 2 to 3 minutes. Makes about 2 cups. These can be made ahead and stored in a plastic bag in the freezer. May All be Fed by John Robbins/MM by DEEANNE Yields 1 servings
Chess Pie #1
Ingredients & Directions 1 Stick butter 2 c Sugar 6 Eggs 3/4 c Milk 1 ts Vanilla 1 pn Salt 1 Unbaked pie shell Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each; add milk, vanilla and salt. Pour into pie shell. Bake at 350 for 15 minutes on low rack of oven; lower heat to 325 and bake for 50-60 minutes more. MRS KATE MEEK MARVELL, AR From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Hawaiian Nut Bread – Sugar Free
Ingredients & Directions 3 c Flour 1 1/2 ts Soda 1 ts Salt 1 ts Cinnamon 1 c Chopped nuts 3 Eggs 2 3 c. bananas 2 ts Vanilla 1 c Honey 1 c Oil 1 (15 oz.) can crushed Pineapple, Drained Combine dry ingredients, stir in nuts. Combine wet ingredients and add to dry. Stir until moist. Spoon batter into 2 greased and floured 9″x5″x3″ loaf pans. Bake at 325 degrees for 45 to 55 minutes. Yields 1 Servings
Black Bottom Cupcakes -1
Ingredients & Directions Cream Cheese Mixture—– 8 oz Cream Cheese 1 Egg 1/3 c Sugar 1/4 ts Salt 1 c Chocolate Chips — Miniature Chocolate Cake Mixture—– 1 1/2 c Flour 1 c Sugar 1 ts Baking Soda 1/4 c Cocoa Powder 1 c Water 1/2 c Oil 1 tb Vinegar 1 ts Vanilla Mix together cream cheese mixture. In a separate bowl, mix together chocolate cake mixture. Place one tablespoon cake mixture, then one teaspoon cheese mixture into small cupcake papers. Bake 350 degrees for 20 minutes. Yield: 48 small cupcakes. Sophia, here’s a recipe for Black Bottoms that I got from my church cookbook and it was submitted by Verona Juhasz. I made them a couple of years ago for my annual Christmas Cookie Exchange party and they went so quickly. Yields 48 Servings
Ww I Ration War Cake – No Eggs~ Butter Or Mil
Ingredients & Directions 1 c Brown sugar 1/3 c Shortening (that meant -crisco then) 1 1/4 c Raisins 1/2 c Chopped dates 1 ts Salt 1 ts Ground nutmeg 1 ts Groung cinnamon 2 c All-purpose flour 1 ts Baking soda This could be called a heavy fruitcake. Boil sugar, shortening, raisins, dates, salt and spices for 3 min. Remove from heat and let cool. When cool, add flour and baking soda that have veen sifted together; beat well. Pour into a greased 9×5 inch loaf pan and bake at 350 degrees for 45 min. This was a VERY popular recipe at the Oakland Navy yard during the era. And what I find amusing…it is a good recipe to make for camping trips today. There isn’t much in it to spoil. You could even make this on your upcoming camping trip! Yields 6 Servings
Sourdough San Francisco Bread
Ingredients & Directions NFXS18B 1/2 tb Salt 1 tb Dry yeast 2 tb Cider vinegar 1 1/2 c Warm water 5 1/2 c White flour 1 c Sourdough starter 1/2 ts Baking soda 1 tb Sugar Yellow cornmeal In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color. Yields 2 servings
