Lard Cookies
Ingredients & Directions ———————COWPOKES’ COOKBOOK; ACE REID——————— 1 c Lard -powder 9/16 c Sugar 3 c Flour (or enough flour to 1 c Buttermilk -make a soft dough which 9/16 ts Baking soda -will 1 ts Salt -hold together for 1 ts Nutmeg -rolling) 1 Heaping teaspoon baking Melt lard; then cool until lukewarm. Sift all dry ingredients together. Add lard to dry ingredients. Add buttermilk. Mix well. Roll dough to 1/2 inch thickness on floured board. Cut large round cookies. Cook until brown, about 12 minutes. Yields 1 servings
Biscuit Dough
Ingredients & Directions 2 c Flour 1 tb Baking powder 1/2 ts Salt 1 Stick cold butter; cut into -1/2-inch dice 3/4 c Cold milk In a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until the mixture resembles coarse meal with particles the size of peas and lentils, about 40 times. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps. Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not overwork the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate. Yields 1 Servings
Lickety-split Cocoa Cake
Ingredients & Directions 1 1/2 c Unsifted all-purpose flour 1 c Sugar 1/4 c Hershey’s cocoa 1 ts Baking soda 1/2 ts Salt 1 c Water 1/4 c Plus 2 tb Vegetable oil 1 tb Vinegar 1 ts Vanilla Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; stir with spoon or wire whisk just until batter is smooth and ingredients are well blended. Pour into greased and floured 9-inch layer pan or 8-inch square pan. Bake at 350 for 35-40 minutes or until tester comes out clean. Cool in pan; frost as desired (I made a buttercream frosting recipe off a confectioner’s sugar box which tasted really good with the cake.) Happy eating!! Yields 1 servings
Randy Pollak's Christmas Persimmon Cake
Ingredients & Directions 3 tb Butter 2 c Sugar 2 c Persimmon pulp 2 c Chopped nuts 1 c Raisins 1 c Chopped dates 1 tb Orange peel 4 c Sifted flour 4 ts Soda 3 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 1/2 ts Nutmeg 1 c Milk 2 ts Vanilla Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and orange peel. Sift flour, soda and spices. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour into 2 well greased loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake tester comes out clean. Let cool. Yields 1 Cake
Dilly Bread
Ingredients & Directions 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. Yields 1 Servings
Whipped Cream Pound Cake
Ingredients & Directions Butter and flour to prepare -the pan 1 c Butter; (2 sticks) softened 3 c Sugar 7 Eggs; at room temperature 3 c Cake flour; sifted twice, -divided 1 c Whipping cream; ( 1/2 pint) 2 ts Vanilla extract 1. Butter and flour a 10-inch tube pan; set aside. 2. In a large bowl, beat butter and sugar with an electric mixer at high speed until soft and smooth, about 2 minutes. 3. Reduce speed to medium. Add eggs, one at a time, mixing well after each addition. Stop mixer and scrape down the sides of the bowl with a rubber spatula before adding each egg. 4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream, remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter into prepared pan. 5. Bake in a preheated 350-degree oven until a sharp knife inserted into the cake comes out clean, about 1 hour. 6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from pan and let cool on rack for 2 hours. 7. Serve, or wrap tightly and store in the refrigerator up to five days. Yields 1 Servings
Kahlua Fantasy Chocolate Cheesecake
Ingredients & Directions 1 1/3 c CHOCOLATE WAFERS, crushed 1 tb SUGAR 1/4 c BUTTER, softened ** CRUST Yields 6 servings
