Libby's Great Pumpkin Cookies Recipe
Ingredients & Directions 4 c Flour 2 c Quick uncooked oats 2 ts Baking soda 2 ts Ground cinnamon 1 ts Salt 1 1/2 c Butter; softened 2 c Brown sugar 1 c Sugar 1 Egg 1 ts Vanilla extract 1 cn Solid pack pumpkin; (16 oz) 1 c Semisweet chocolate chips Preheat oven to 350 F. Combine flour, oats, soda, cinnamon & salt; set aside. Cream butter; gradually add sugars, beating until light & fluffy. Add egg & vanilla; mix well. Alternate additions of dry ingredients & pumpkin, mixing well after each addition. Stir in morsels. Bake at 350 F. for 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. NOTE: dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed. Yields 1 servings
Coffee Bread^
Ingredients & Directions 1/4 c Butter 1 c Sugar 1 Egg 1 1/2 c Milk 1 tb Baking powder 2 3/4 c Flour 1 tb Vanilla 4 Or 5 cored apples 1/2 c Sugar 1 tb Cinnamon 1 tb Flour 2 tb Butter Cream together the butter and sugar; add the egg and beat well. Beat in the milk and baking powder. Sift flour and add to the batter; add vanilla. Grease a large baking pan and press in dough. Slice up apples and place in rows on top of dough. then mix the sugar, cinnamon, flour and butter until well blended. Spread on top of apples. Bake in a 350 degree oven for an hour or so. Serve warm with cream poured over pieces. 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
Hope For More Chocolate Cake
Ingredients & Directions 1 1/4 c All-Purpose Flour — sifted 1 ts Baking Soda 6 tb Cocoa Powder 1/2 c Shortening 1 c Sugar — (plus 1 Tbsp) 2 Eggs 1/2 c Buttermilk 1/2 ts Vanilla 1/2 c Boiling Water Marshmallow Icing—– 1 c Sugar 1/4 ts Salt 1/2 ts Cream Of Tartar 2 Egg Whites 3 tb Water 1 ts Vanilla Extract Combine flour, soda, and coca. Sift mixture 3 times. In a separate bowl cream shortening. Add sugar to shortening and cream until light and fluffy. Add the eggs, one at a time, and beat for 2 minutes after each addition. Add the flour mixture alternately with the buttermilk, beating at medium speed after each addition. Add the vanilla. Add the water 1/3 at a time, beating well after each addition. Pour the batter into 2 ungreased 8-inch cake pans. Bake in a 350 degree oven for 20 to 25 minutes. In the top of a double boiler over simmering water, combine the sugar, salt, cream of tartar, egg whites, and water. Beat with an electric mixer at top speed for 4 to 5 minutes. Remove from heat and the simmering water and beat for 1 minute. Add vanilla and blend. Frost the chocolate cake. Yields 1 Servings
Australian Gramma Pie
Ingredients & Directions 1 kg Gramma; (trimmed weight, buy ; more) 1/3 c Sugar Grated rind 1 orange Juice and grated rind 1 -large lemon 1 tb Sultanas 1 ts Golden syrup 1 ts Mixed spice ———————–CRUNCHY SWEET PIE PASTRY———————– 1 c Plain flour 1 c Self raising flour Good pinch salt 150 g Butter 1 sm Egg 2 tb Caster sugar Peel gramma, discard seeds then chop into pieces and cook with a little water in a covered saucepan for a good 3/4 hour. Drain in a colander until cold, pressing lightly to extract as much of the liquid as possible. Transfer gramma into a bowl, add sugar, orange rind, then the juice and rind of the lemon. Add sultanas, golden syrup and mixed spice. Taste, add more lemon juice if preferred. Refrigerate until ready to make the pie. Preheat oven to moderately hot (190 deg to 200 deg C). To make the pastry, sift both the flours with salt into a bowl, then rub in butter. Beat the egg with sugar and add to the flour. Mix quickly by hand into a dough. Knead lightly with a little extra flour. Roll out 3/4 of the pastry to fit a 20 cm metal pie plate (don’t make the mistake of rolling out the pastry too thinly). Fill the pastry-lined pie plate with the gramma mixture. Wet the edges then roll out remaining pastry and place on top of the pie. Trim away any excess with a knife then press edges to seal with a fork. Brush with milk and sprinkle with a little extra sugar (this makes it extra crunchy). Bake in a moderately hot oven for about one hour. Serve warm with thick cream or with homemade vanilla custard or with vanilla ice cream. Serves 6 to 8 Yields 1 servings
Portuguese Sweet Bread (pao Doce)
Ingredients & Directions 2 pk Active dry yeast 1/4 c Warm water (105 to 115f) 1 c Lukewarm milk (scalded; then -cooled) 3/4 c Sugar 1 ts Salt 3 Eggs 1/2 c Margarine or butter; -softened 5 1/2 -(up to) 6 c Flour 1 Egg Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9×1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes. SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25×1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Butter Biscuits
Ingredients & Directions 3 c Flour 1/2 ts Salt 4 1/2 ts Baking powder 3/4 c Butter or margarine 1 1/8 c Island Fresh milk Preheat electric oven to 450 F. Sift flour, salt, and baking powder into mixing bowl. Using a pastry blender, cut in butter. Add milk all at once and stir just until all flour is dampened. Drop batter by 2 tablespoonfuls onto an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes. Serve hot. Makes 24 biscuits. (MAY 1995) Recipes demonstrated by Steve Dulce’ Department of Agriculture State of Hawaii Milk Control Branch Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal- Yields 24 Biscuits
Mrs. Field's Linzer Cookies
Ingredients & Directions COOKIES 1 1/2 c Flour, all purpose 1/2 c Ground almonds 1/2 ts Baking powder 1/4 ts -Salt 1/2 ts Ground cinnamon 3/4 c Butter; unsalted, softened 3/4 c Sugar, white 2 Egg yolks 1 ts Vanilla extract 1 ts Almond extract FILLING 1/2 c Raspberry jam 1 ts Lemon peel; grated -1/2 of a medium lemon TOPPING 1/4 c Sugar, confectioner’s 1/2 c Sliced almonds Preheat oven to 300F. In medium bowl, combine flour, almonds, baking powder, salt and cinnamon and wire whisk. in large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almonds extracts, and beat at medium heat until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. With index fingers press an indentation in centre of each ball to hold filling. Bake 22-24 minutes or just until golden brown on bottom. Transfer cookies to cool, flat surface with spatula. In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixing in centre of each cooled cookie. If you wish to add an extra decorative touch, sift confectioner’s sugar over cookies and place sliced almonds in the jam filling. Yields 24 Cookies
