Mott's Apple Blueberry Breads
Ingredients & Directions 1/2 c Butter, softened 1 1/2 t Baking powder 1 c Sugar 1/2 t Baking soda 2 lg Eggs 1/4 t Salt 1 c Applesauce 1/2 c Blueberries 2 c All-purpose flour Can use 12 to 1 cup blueberries, fresh or dry pack frozen. Preheat oven to 350 degree. Grease and flour 9×5 inch loaf pan. In bowl, beat together butter, sugar, and eggs. Stir in applesauce, then dry ingredients only until blended. Fold in blueberries. Spread into prepared pan. Bake 55 to 60 minutes or until bread tests done. Remove to wire rack to cool 10 minutes. Remove from pan and cool completely. VARIATIONS: For apple raisins bread, substitute 1 cup raisins for the blueberries. For apple nut bread, substitute 1 cup chopped nuts for the blueberries. Yields 8 servings
Honey Cake
Ingredients & Directions 3 Eggs 1 c Sugar 2 tb Salad Oil 3 1/2 c Flour 2 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 ts Ginger 1/4 ts Nutmeg 1 ts Cinnamon 1 ds Cloves 1 c Honey 1 c Warm Coffee 1/2 c Walnuts Or Other Beat eggs with sugar. Stir in salad oil. Put aside. Sift already sifted & measured flour with dry ingredients. (2 times) Mix coffee with honey. Stir into egg mixture; alternating with dry ingredients, first dry-last dry, til smooth. Stir in chopped nuts. Mixture will be soft-almost liquid. Into well greased and floured tins. ( I use 2 – 9 x 5 x 3 or 8.5 x 4.5 x 2.5 ) Bake at 350 for 50 min. Check may need to stay 60-70 min. Cool, then turn onto racks. Yields 1 Servings
Mincemeat For Pie
Ingredients & Directions 1 1/2 qt Ground beef 10 ts Cinnamon 4 1/2 qt Apples, chopped 2 ts Pepper 1 qt Water 2 ts Salt 1 1/2 lb Raisins 9 Cloves 1 1/2 qt Maple syrup 4 Ts nutmeg Combine all ingredients. Cook over very low heat until apples are soft and mixture is very thick. May be canned or frozen. Makes 12 pies. Yields 12 servings
Coconut Banana Cream Pie
Ingredients & Directions 1 1/3 c Flaked coconut 2/3 c Uncooked old-fashioned oats 3 tb Softened butter 3 c Milk 1/3 c Cornstarch 1/4 ts Salt 3 Egg yolks 1/2 c Sugar 2 tb Butter 1 ts Vanilla 3 lg Bananas – sliced Whipped cream and almonds -for garnish Directions: In a small bowl, combine the coconut, oats and softened butter. Press the mixture into the bottom and up the sides of a pie plate. Bake the crust at 300 degrees for 20 minutes. Remove from oven and set aside. In a large sauce pan, combine the milk, cornstarch, salt, egg yolks, sugar, butter and vanilla. Place over medium heat and stir constantly until the mixture boils. Boil for 1 minute and remove from heat. The mixture will thicken and form a custard. Place the sliced bananas into the prepared crust. Pour the custard over the bananas. Cover with plastic wrap and refrigerate until cold. Garnish with whipped cream and almonds. Yields 1 servings
Moms Filled Cookies *** Jo
Ingredients & Directions 1/2 c Butter or substitute 1 c Sugar & cream 1 ea Egg beaten well 1/2 c Sweet milk 2 ts Cream of tartar 1 ts Soda 3 1/4 c Flour 1/4 ts Salt 1 ts Vanilla 1 c Chopped dates 1/2 c Sugar 1/2 c Water 1 tb Flour 1/2 cup sweet milk & dissolve 2 teas of cream of tartar about 3 1/4 c.flour ,1 teas. of soda,1/4 teas salt & sift together. 1 teas vanilla . roll thin Place cookie on cookie sheet then put 1 teas of filling on each and another cookie over filling and press edge.(use enough flour only to make a soft dough) 1 cup of chopped dates 1/2 cup of sugar, 1/2 cup of water, 1 tblsp of flour . cook over slow heat until thick.. Bake in 375 degree oven about 10 min. . I sometimes use 1/2 raisins and 1/2 dates. Yields 2 Servings
Suzy-q's Cornbread
Ingredients & Directions 1 Box Jiffy Corn Muffin mix -(that’s just what I had) 1 Box Jiffy White Cake mix 1 Egg 1/2 c Shredded cheddar cheese 3 tb Milk 1 cn Creamed corn 1 ts Sugar I have been wanting to get this cornbread recipe that I had at a restaurant in Michigan (Milford). It was sweet and had nuts on the top! It was great. Sooooooooo I played around tonight with some cornbread and I thought it came out pretty good. Mixed it all together and baked it in my favorite pan, my cast iron skillet! Cooked it for about 40 mintues. I thought it was pretty yummy. Yields 1 Servings
Squash Bread
Ingredients & Directions 1 1/2 c Flour; unsifted 2 ts Cinnamon 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 Eggs 3/4 c Sugar 1/2 c Oil 2 ts Vanilla 1 1/3 c Summer squash — coarsely shredded, — lightly packed Preheat oven to 350 F (moderate). Grease a 9- by 5- by 3-inch loaf pan. Mix dry ingredients except sugar thoroughly. Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pan after 10 minutes. NOTE: Zucchini or yellow summer squash may be used. Calories per 1/16 loaf slice: About 150 Yields 1 loaf
