Peanut Butter Cookies
Ingredients & Directions 1/2 c Butter or margarine 1/2 c Peanut butter 1 1/4 c All-purpose flour 1/2 c Sugar 1/2 c Packed brown sugar or 1/4 -cup honey 1 Egg 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Vanilla Sugar In a mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle. Shape dough into 1″ balls. If desired, roll in additional sugar. Place 2″ apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake in a 375F degree oven for 7-9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Chocolate-Kiss Peanut Butter Cookies–Prepare as above, except to do not flatten with a fork before baking. Immediately after baking, press 1 chocolate kiss into each cookie. NOTES : For double the peanut flavor, add 3/4 cup of chopped peanuts to the dough. Yields 36 Servings
Grangers' Corn Bread
Ingredients & Directions 1/2 c Lard 1/2 c Sugar; granulated 1 1/2 c Corn meal; yellow 1 1/2 c Flour 2 ea Eggs 1 ts Salt 1 ts Baking powder 1 ts Baking soda 1 c Sour or butter milk Cream sugar and shortening, add eggs and beat smooth. Add dry ingredients sifted together alternately with sour milk. Bake in layer cake tins in oven about the same temperature as for layer cake and same length of time. Note: Time and temperature guesstimate, moderate oven 350 F. for about 20 minutes or until done. Watch closely. Yields 1 Servings
Den Beste Eplekaken (the Best Applecake)
Ingredients & Directions 1 c Flour 2 c Persimmon pulp 1 ts Baking soda 1 ts Juice, lemon 1/2 c Butter, clarified 1/2 c Raisins 2 ts Cardamom, ground 1/2 c Walnuts, chopped 1 c Sugar, brown Butter an ovenproof dish. Fill almost to the brim with peeled apple wedges and sprinkle with sugar and cinnamon. In a small bowl crumble together equal parts of margarine, flour and sugar. Sprinkle over apples. Bake about 40 minutes at 375 degrees. Serve warm with chilled cream. Yields 8 servings
Crumb-nut Cheesecake Crust
Ingredients & Directions 5 oz Pecans (approx.) 1/4 c Confectioners Sugar 3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the Yields 1 servings
Watermelon Cake
Ingredients & Directions 1/2 c Butter 1 c Sugar 1/2 c Sweet milk 3 Egg whites 2 c Flour, sifted 3 1/2 ts Baking powder Lemon juice to taste 4 Dr red food coloring 1/2 c Raisins Take a little more than 1/2 of the mixture and to it add 1 teaspoon liquid cochineal (modern: few drops of red food color) and 1/2 cup raisins. Put the red part in the centre and bake. Cover with a frosting colored green with spinach (suggest: green food color). Yields 6 Servings
Cornbread With Chili Ala Ann Greer, Nana Grill
Ingredients & Directions 1/2 c Fresh white corn; scraped -from the cob (or use -frozen but not canned corn) 1 c Stoneground yellow cornmeal 1 tb Baking powder 1/2 ts Baking soda 1 ts Sugar 1 ts Salt 1/2 c All-purpose flour 1/4 c Unsalted butter; melted 1/2 c Cream 1 c Buttermilk 2 Eggs; separated 3 tb Green chili; diced, either -fresh or canned 3 tb Pimento; or red bell pepper, -diced canned Using a food processor fitted with the metal blade, grind the corn and cornmeal for 20 seconds. In a large mixing bowl, combine the other dry ingredients, and add the corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and add them to the dry ingredients, beating well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the cornmeal mixture with the green and red peppers. Spray the inside of 12 individual bundt or savarin molds with nonstick vegetable-oil spray, or butter them. Divide the batter among the molds and place them on a cookie sheet. Bake them at 400 degrees for 10 to 15 minutes. Let them cool on a rack, and unmold. These breads freeze very well for up to 2 weeks. Yields 12 Servings
Pioneer Bread Pudding
Ingredients & Directions 2 c Cubed day-old bread -(1/2-inch pieces); crusts -removed 2 c Milk 1/4 c Sugar 3 tb Butter 1 ds Salt 2 Eggs 1/2 ts Vanilla extract -LEMON SAUCE- 1/2 c Sugar 1 tb Cornstarch 1 ds Salt 1 c Water 1 1/2 ts Grated lemon peel 2 tb Butter 1 tb Lemon juice 1 dr Yellow food coloring; -optional Place bread cubes in a greased 1 -qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted 1 in. from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. Stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers. Yield: 4-6 servings. Yields 4 Servings
