Honey-nut Cookie Bars
Ingredients & Directions 2 Eggs — separated 2/3 c Honey 4 tb Nonfat Dry Milk 1/4 c Whole-Wheat Flour 1/4 ts Coriander 1/4 ts Nutmeg 1 ts Baking Powder 1 c Walnuts Or Almonds — Chopped 3/4 c Sesame Seeds, Unhulled 1. Beat egg yolks and honey together. 2. Combine well the dry ingredients except nuts and seeds. Add to the honey mixture. 3. Add the nults and seeds and mix well. 4. Beat egg whites until they hold stiff peaks, and fold into the dough. 5. Spread batter in oiled 9×13 inch baking pan. Bake for 25-30 minutes at 350?F in preheated oven. 6. Cool in pan and then cut into bars. Yields 1 Servings
Portuguese Sweet Bread Abm
Ingredients & Directions 1 c Evaporated Milk 3 tb Unsalted Butter; cut into -pieces 2 Eggs 1 1/2 ts Lemon Rind; finely minced 1 ts Vanilla Extract 6 tb Sugar 1 ts Salt 1/4 ts Asorbic Acid 3 c Bread Flour 2 ts Yeast Place all ingredients in machine, program for white or sweet bread. Press start. Yields 8 Servings
Orange And Cranberry Cake
Ingredients & Directions 2 1/4 c Flour 1 c Sugar 1/4 ts Salt 1 ts Each baking powder And soda 1 c Chopped walnuts 1 c Diced pitted dates 1 c Whole fresh cranberries 2 Eggs, well beaten 3/4 c Salad oil 1 c Each sugar and orange juice Source: Sunset Magazine, December 1961 Prepared somewhat like Baba au Rhum, this cake is soaked in syrup. Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350?) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings. Yields 6 Servings
Hornet's Nest Cake
Ingredients & Directions 1 Box yellow cake mix 1 sm Box vanilla cook & serve -pudding 2 c Milk; (to prepare pudding -mix) 6 oz Butterscotch morsels 1 c Nuts; chopped Cook pudding as directed on package and let cool. Mix pudding and dry cake mix well. (You can beat for 2 minutes for a lighter cake, but it is not necessary. The cake comes out moist and dense and very good this way). Preheat oven to 350. Spread batter in a 9x13x2″ pan. Sprinkle with butterscotch morsels and nuts. Bake for 25 minutes in a preheated 350 oven. My Note: Recipe didn’t say anything about greasing the pan. I used Pam and it worked fine. Yields 1 Servings
Apple Honey Oatmeal Cookies
Ingredients & Directions 3/4 c Butter flavor shortening 1 1/4 c Light brown sugar – firmly packed 1 Egg 1/3 c Milk 2 tb Honey 1 1/2 ts Vanilla 3 c Quick oats, uncooked 1 c Flour, all-porpuse 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1 c Raisins 1 c Walnuts, coarsely chopped 1 Granny Smith Apple, peeled – cored, & finley chopped Heat oven to 375 degrees. Grease baking sheets. Place sheets of foil on counter top for cooling cookies. Combine shortening, brown sugar, egg, milk, honey and vanilla in large bowl. Beat with electric mixer at medium speed until well-blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins, walnuts and apples. Drop rounded measuring tablespoonfuls of dough 3 inches apart onto baking sheet. Bake one baking sheet at a time at 375 degrees 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 3 dozen cookies. Yields 36 Servings
Large Quantity Anadama Bread
Ingredients & Directions 3 c Warm water; not hot* 3 c Cornmeal 1/2 c Margarine; Melted 3 tb Dry yeast 2 tb Salt; You Could Use Less 1 1/2 c Molasses 10 c Flour; Approximate * You are not cooking the cornmeal, just softening it up.You dont want to kill the yeast with overly hot water either. In a large bowl place cornmeal and add water and stir to combine. Let soak 5 minutes. Mix in the salt, yeast and molasses and mix well. Start adding and stirrring 2 cups of flour at a time until the mixture leaves the sides of the bowl and forms a dough. Place in a large greased bowl and cover and let dough rest &rise about an hour in a warm place. Turn dough out of bowl and now knead smooth and elastic on a floured surface. Portion out dough into equal amounts for several loaves ( 3 to 5 ). Form & fold into loaf shape and place in greased bread pans ( size wasn’t specified but as a rule it should fill at least 1/2 full ) .Brush top of dough with soft butter and let dough rise light to tops of pans. bake loaves in a preheated 400 degree oven about 30 to 45 minutes or until browned and tested done. Remove from pans to let cool on racks.Freeze when cool. Yields 30 Servings
Linda's Lemon Cookies
Ingredients & Directions 1 Box Pillsbury Extra Moist Cake Mix, Lemon 1 Egg 1 c Rice Krispies 1/2 c Melted butter or margerine Mix ingredients well and butter your hands. Make little balls and flatten to about a quarter inch with a damp glass dipped into sugar. Bake at 350 degrees for about 9 minutes. Really yummy! Yields 12 Servings
