Mattie's Jam Cake
Ingredients & Directions 2 1/2 c Brown sugar 2 ts Cloves 2 c Sour milk 2 ts Nutmeg 4 c Flour 3 ea Eggs, lg 3/4 c Butter 15 oz Raisins 2 c Jam 1 c Nutmeats 2 ts Baking soda 1 x Figs and dates as desired 3 ts Cinnamon Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips Yields 1 servings
Cornbread From Tht
Ingredients & Directions 1 Dried Chipotle chile 3/4 c Coarsely ground yellow -cornmeal 1/4 c All purpose flour 1 ts Doubleacting baking powder 1 1/2 tb Sugar 1/2 ts Salt 1/4 ts Baking soda 1 tb Unsalted butter 1 sm Onion; finely diced 2 1/2 ts Chilled shortening 3/4 c Buttermilk Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside. Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed. Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack. Yield: 6 servings Yields 6 Servings
James Beard's Cuban Bread
Ingredients & Directions 1 1/2 pk Active dry yeast 1 tb Granulated sugar 2 c Warm water (100-115 deg.) 1 tb Salt 5 c All-purpose or hard wheat -flour plus 1 cup if necess. 3 tb Yellow cornmeal 1 tb Egg white,mixed with 1Tbl. -cold water Source: Beard on Bread Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs. Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal, but NOT buttered. Slash the tops of the loaves diagonally in two or three places with a single edge razor blade or sharp knife, brush the loaves with the egg white wash. Place in a COLD oven, set the temperature at 400 degrees, and bake 35 minutes, or until well browned and hollow sounding when the tops are tapped. From the recipe files of Suzy.Q Yields 2 Loaves
Berkshire Fruit Cake :::gwhp32a
Ingredients & Directions 3 1/3 c Cake Flour; sifted 1 ts Baking Powder 1 ts Salt 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Mace 1 c Butter; or shortening 1 c Sugar 6 ea Eggs; well beaten 4 1/2 c Raisins 4 1/2 c Currants 1 c Citron; thinly cut 1/4 c Grape juice 3/4 c Light molasses Sift flour once, measure, add baking powder, salt, and spices; sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add fruit, grape juice, and molasses, and mix well. Add flour gradually, beating after each addition until smooth. Turn into tube pan, which has been greased, lined with heavy paper, and again greased. Bake in very slow oven ( 250 F.) 4-1/2 hours, or until done. Makes 5 1/2 pounds fruit cake. Kate Smith Collection 1940 Published by General Foods Corp This is the last in a collection of 33 butter cakes, and their frostings and fillings from an old pamphlet left by my mother-in-law, Mrs. Mae Keller. Soon I will be working with the balance of the pamphlet. I hope you have all enjoyed these recipes as much as I have enjoyed sharing them with you. Note: I have posted 51 recipes in the Kate Smith Collection. If anyone is collecting these recipes, and does not have 51, you can advise me which ones you do have, and I will be happy to post any that you are missing. 11/29/91 4:49 PM Yields 1 Servings
Sqaw Bread
Ingredients & Directions 1 tb Yeast 1 tb Salt 1/2 c Dark brown sugar 3 c Warm water 1 c Molasses 1 c Oil 4 c Whole wheat flour 8 c White flour; (8 to 9) Here is a sqaw bread recipe, a bit different. This is baked not fried. Dissolve yeast in 3 cups warm water with salt and brown sugar, covered with plastic for 1 hour until mixture is thick and cracking looking on surface . Stir in molasses and oil, whole wheat flour and 7 cups of white flour and stir to form a dough. Knead on a flour surface until smooth and elastic, adding more white flour as needed. Transfer to an oiled bowl and cover and let rise triple about 3 or 4 hours.Punch down and let rise triple again, about 1 hour or so. Punch down and divide dogh in half.Form each loaf into a 14 inch long by 3 1/2 inch high loaf and arrange opn baking sheets.Let rise in a warm place about double, about 40 minutes. Bake in a slow, 300 degree oven about 1 hour to 1 hour and 15 minutes until tested done. Transfer to racks to cool. Makes 2 loaves Joan,”Flour Power” Yields 1 Servings
Bread Dumplings
Ingredients & Directions 3 c White bread cubes, 1/2 inch 3 sl Bacon; finely chopped 1/2 c Milk 1 sm Onion; peeled and minced 2 Eggs; beaten 1 3/4 c All-purpose flour; sifted 2 tb Parsley; chopped Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Place bread cubes in a large bowl and cover with milk. Fry bacon and pour off all except 1 Tbs fat. Add onion; saute until tender. Add bacon, onion, eggs and parsley to bread cubes; mix well. Sitr in enough flour to make a stiff dough; beat well. With floured hands, shape dough into 6 balls. Drop into a large kettle of boiling salted water. Boil, uncovered, until dumplings rise to the top. Cover and cook 10 to 15 mins, or until done. Test by tearing one dumpling apart with two forks. Remove with a slotted spoon and drain. Makes 6. Yields 6 servings
Lentil And Bulgur Cakes
Ingredients & Directions 1 c Dried lentils -sweet red pepper 3 c Water 1/4 c Finely chopped green onions Salt -(white part and 2″ of 3/4 c Butter -green parts) 3/4 c Bulgur, fine grade 1/4 c Finely chopped parsley 1 md Onion, finely chopped 1/4 c Finely chopped fresh mint 1/4 c Finely chopped green or Paprika A vegetarian “kibbeh” with lentils in place of the meat. From “The Cuisine of Armenia,” by Sonia Uvezian. Combine lentils, water and dash salt in heavy saucepan. Bring to boil over high heat, then simmer until lentils are tender, about 20 minutes. Add more hot water if needed. Stir in 1/2 cup butter and bulgur. Simmer 2-3 minutes. Remove from heat and cover. Set aside 15 minutes. In heavy skillet, melt remaining 1/4 cup butter over moderate heat. Add onion. Saute until golden brown, stirring frequently. In large mixing bowl combine sauteed onions, lentil and bulgur mixture. Dipping hands occasionally into bowl of warm water, knead mixture until well blended, 2-3 minutes. Add 3 tablespoons sweet pepper, 3 tablespoons green onions, 3 tablespoons parsley and 3 tablespoons mint to mixture and mix well. Adjust seasonings to taste. Keeping hands moistened, form mixture into 1/2 patties. Arrange on serving dish. Sprinkle with reserved sweet pepper, green onions, parsley and mint. Season to taste with paprika. Serve with cucumber and tomato salad. Yields 4 servings
