Fudge Nut Bars
Ingredients & Directions —Batter— 1 c Margarine 2 c Brown Sugar 2 Eggs 2 ts Vanilla 2 1/2 c Flour; sifted 1 ts Baking Soda 1 ts Salt 3 c Quick Quaker Oats —Fudge Filling— 1 pk (12 Oz) Chocolate Chips 1 cn Evaporated Milk 2 tb Margarine 1/2 ts Salt 1 c Chopped Nuts 2 ts Vanilla *Mix all batter ingredients. Set aside. *In a saucepan over hot water, melt chocolate chips with evaporated milk, margarine and salt. Stir until smooth. Fold in nuts and vanilla. *Spread 1/3 of the batter in bottom of jelly roll pan. Cover with 1/2 fudge filling. Cover with another 1/3 of batter. Spred with remaining fudge filling. Dot with remaining 1/3 of batter. Swirl batter over fudge filling. * Bake at 350 for 25-30 minutes. Yields 1 Servings
Dixie Spoon Bread
Ingredients & Directions 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs — separated Heat oven to 325. Grease 1 1/2 qt. casserole. Scald 2 1/2 cups of the milk in small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture looks like thick mush. Stire in egg yolks, 1 at a time. Remove from heat. Stir in remaining 1 cup milk. In bowl, beat whites until stiff. Fold into cooked mixture. Put into casserole. Bake 1 hour, until golden brown. Makes 1 pan of spoonbread. Yields 1 Servings
German Rye Bread 2
Ingredients & Directions 1 1/2 LB 1 1/3 c Water 1/2 c Rye flour 2 tb Sugar 1 tb Vital gluten 1/2 ts Salt 2 ts Active dry yeast 3 c Bread flour 2 LB 1 2/3 c Water 1/2 c Rye flour 2 1/2 tb Sugar 1 tb Vital gluten 2/3 ts Salt 2 ts Active dry yeast 3 1/2 c Bread flour Yields 1 servings
Mounds Cheesecake
Ingredients & Directions 2 c VANILLA WAFER CRUMBS Large bowl, microwave on 1 1/2 c COCONUT -high for 2 minutes 5 tb BUTTER, melted 1 c SUGAR Mix and press into bottom 5 JUMBO EGGS, shelled and -and sides of 10-inch -warmed 25 seconds in -springform Microwave Pan. 1/2 c HEAVY CREAM CAKE 1/4 c CORNSTARCH 2 tb CREAM CHEESE, remove from 1 ts COCONUT EXTRACT -wrapper, put in 1 c ALMONDS, coarsely chopped ** CRUST Yields 6 servings
Great Mom's Gumdrop Cake, My Mom's*
Ingredients & Directions 1 lb White raisins 1 1/2 c Unsweetened applesauce 2 lb Gumdrops, no black 1 ts Soda in 1 tbsp hot water 1 c Walnuts, optional 1 ts Cinnamon 4 c Flour 1/4 ts Salt 1/4 ts Nutmeg 2 Eggs 1 c Butter 1 ts Vanilla 2 c White sugar Directions Sift dry ingredients together and use part to dredge fruit, gumdrops and nuts. Cream butter and sugar, add well beaten eggs. Add alternate portions of flour with applesauce. Stir in soda in the water and vanilla. Then add fruit. Bake in tube pan which has been lined with greased brown paper. Bake at 300 degrees F. Note; Put a pan of water in oven while cake is cooking DO NOT USE ANY BLACK GUMDROPS Yields 1 cake
Ginger Lemon Cookies
Ingredients & Directions 1/4 lb Unsalted butter 3/4 c Sugar; plus 2 tb Sugar– plus more For sprinkling 1 lg Egg 1 tb Grated lemon zest 1 1/3 c All-purpose flour 1/2 ts Ground ginger 1/2 ts Baking soda 1/4 ts Salt 1/4 c Crystallized ginger in 1/8″ -dice Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy for about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine. In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger, add to butter mixture; mix on medium-low speed to combine, about 20 seconds. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes. Makes 3 dozen. Yields 36 servings
Sweet Irish Cream Bread
Ingredients & Directions 2 pk (3oz) cream cheese, Softened 1/4 c Sugar 2 Eggs 1 pk (16.6oz) date quick bread Mix 2/3 c Water 1/3 c PLUS 1 ts Bailey’s, divided(set aside) 1 tb Vegetable oil 1/2 c Powdered sugar 2 ts To 3 milk Preheat oven to 350F. Grease and flour only the bottom of a loaf pan. Beat cream cheese, sugar and one of the eggs until smooth; set aside. Combine bread mix, water, 1/3 cup Bailey’s, oil and remaining egg. Mix until moistened. Pour 1 cup batter into pan. Carefully spoon cream cheese mixture over and pour remaining batter over. Swirl with a knife to marble. Bake 65-75 minutes until bread tests clean. Coolin pan 15 minutes, then remove to a wire rack to finish cooling. Blend powdered sugar, remining Bailey’s and enough milk to reach a drizzling consistency and pour over cake. Yields 12 Servings
