Lisa's Corny Bread
Ingredients & Directions -LISA CRAWLEY TSPN00B- 3 c Flour 1 1/2 ts Dry Yeast 1 tb Sugar 7/8 c Milk; warmed 1 ts Salt 1/4 c Water; plus enough for dough 1/2 c Yellow Cornmeal 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! Yields 10 servings
Quick Coffee Cake^
Ingredients & Directions 1 pt Flour 1/2 c Milk 1/2 ts Salt 3 tb Lard, melted 3 ts Baking powder 1/2 c Sugar 1/2 ts Cinnamon More cinnamon 1 Egg Sift together, twice, the flour, salt, baking powder and cinnamon. Beat egg well, stir in milk and add to the flour mixture. Mix to a soft dough. Add melted lard; spread in a shallow greased pan, sprinkle with sugar and some more cinnamon and bake in a moderate oven till done. Serve hot with butter. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Buttermilk Biscuit Bites
Ingredients & Directions 2 c All-purpose flour 1 tb Granulated sugar 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 c Shortening 3/4 c Buttermilk; (approx.) -GLAZE- 2 tb Buttermilk 1 tb Sesame seeds; (optional) To make these biscuits ahead of time, cut the shortening into the dry ingredients and refrigerate for up to one week. A few hours before serving, add the buttermilk, then cover and refrigerate the unbaked glazed biscuits to bake just before serving. In large bowl, stir together flour, sugar, baking powder, baking soda and salt. With 2 knives or pastry blender, cut in shortening until crumbly. Using fork, mix in enough of the buttermilk to form soft dough. On lightly floured surface, gently knead dough 10 times. Roll or pat dough into 1/2-inch (1 cm) thickness. Using floured cutter, cut into 2-inch (5 cm) rounds and place, almost touching, on ungreased baking sheet. Glaze: Brush with buttermilk; sprinkle with sesame seeds (if using). Bake in 425 F (220 C) oven for about 12 minutes or until golden brown. Serve hot. Makes about 2 dozen. Typos and ‘Busting’ courtesy of Peg Baldassari, March 18, 1998. Yields 8 Servings
Fudgey Valentine Cake
Ingredients & Directions 2/3 c Butter or margarine – softened 1 3/4 c Sugar 2 Eggs 1 ts Vanilla extract 1 3/4 c All-purpose flour 3/4 c HERSHEY’S Cocoa -OR- European Style Cocoa 1 1/2 ts Baking soda 1 ts Salt 1 1/2 c Dairy sour cream -PINK BUTTERCREAM FROSTING- 1/2 c Butter or margarine – softened 4 1/4 c Powdered sugar 4 tb -to… 5 tb Milk 2 ts Vanilla extract 1/4 ts Red food color Maraschino cherries, or Chocolate curls (optional) 1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.* 2. In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well. 3. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. 4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second layer on top. Frost top & sides of entire cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings. PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color. *NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 10 Servings
Halloween Cat Poop Cookies
Ingredients & Directions Here, by popular -poops(rolled in -request(believe it or not) -grape-nuts, which -is the recipe for my famous Makes lovely fake kitty Disgusting cookies that -litter. -look like cats last warning-many of you may not want to read this! this is the recipe for little gator’s famous “deep sh*t cookies” there are two flavors-chocolate (dark brown), and gingerbread (light brown) I seldom measure carefully so amounts may need adjustment, especially on flavoring. the cookies are dense and not very sweet, this is necesssary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won’t look like sh++. chocolate ingredients: 1/2 cup honey 2/3 cup (1 and 1/3 stick) butter, margarine, or lard 1 egg 1 tsp vanilla or peppermint extract 2 cups whole wheat flour 1/3 cup cocoa powder grape-nuts(tm) cereal gingerbread ingredients: 1/4 cup honey 1/4 cup molasses 2/3 cup(1 and 1/3 stick) butter or margarine, or lard 1 egg 2 and 1/3 cups whole wheat flour spices-ginger, cinnamon, cloves to taste(maybe 1/2 tsp each) grape-nuts(tm) cereal mix-ins: coconut(tapeworms) chocolate chips butterscotch chips peanut butter chips cooked spagetti or ramen noodles(roundworms) corn peanuts “those puffy pastel things you find at chinese restaurants (to look like the cat ate styrofoam packing pellets-i haven’t tried this) to make: microwave the honey till it bubbles(about 1 minute). add the butter,(i’ve bee n told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter. chill 1 hour in the freezer or several hours in the fridge. roll dough logs of random length and the diameter of cat poops. roll logs in grape-nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with my flaky oven you never know). serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. i hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. i imagine brown sugar might work as a substitute for the new clumping litters, but i havent tried it. this recipe worked especially well at the halloween party where the table was already decorated with plastic flies. Yields 1 servings
Creole Ginger Cake
Ingredients & Directions 2 c Boiling water 1 ts Baking soda 2/3 c Molasses 2 tb Vegetable oil 2 1/2 c Whole wheat flour 1 tb Ginger Combine the water and soda in a bowl. Add molasses and vegetable oil. Beat in the flour and ginger. Spoon into a greased 8 x 8 inch pan and bake at 350 F for 20-30 minutes. Good with vanilla or praline ice cream. From Yields 1 Servings
Orange And Poppy Seed Individual Pound Cakes
Ingredients & Directions 2 c Flour 1 ts Baking powder 1/2 ts Salt 1 3/4 c Sugar 1 1/4 c Unsalted butter; room -temperature 5 lg Eggs 1/3 c Orange juice 1 tb Orange peel; grated 1 ts Vanilla 1/4 c Poppy seeds Preheat oven to 350. Butter & flour 4 individual small loaf pans. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, beat sugar and unsalted butter in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds. Divide batter equally among the prepared pans (about 1 1/2 cups each). Place pans in the oven and bake until tops of the cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to racks. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature. Wrap in holiday plastic wrap, foil and paper, etc. Yields 4 Servings
