Buttermilk Raisin Bread – 2
Ingredients & Directions 1/2 c Buttermilk 2 1/2 tb Unsalted butter -warmed to 110F -softened 2 tb Sugar 2 ts Cinnamon 1/2 ts Salt 1 ea Egg 1 1/2 ts Yeast 1/2 c Raisins -=OR=- 2 c Bread flour 3/4 c -raisins, 1/4 ts Baking soda -soaked in warm water Place all ingredients except raisins into bread machine, in the order suggested by the manufacturer of your machine. Start the machine. At the beep or after the first rising, add the raisins. NOTE: Check consistency of dough after about 3 minutes and add flour or small amount of water, as needed to obtain correct dough quality. Please note – I left out the nuts from the original recipe. — ~End Recipe Export- From the Recipe Collection of Syd Kerr Yields 1 servings
Oatmeal Pumpkin Cookies
Ingredients & Directions 1/2 c Butter 2 ts Baking powder 1/2 c Sugar 1/2 ts Salt 1 1/2 c Brown sugar 1 ts Ginger powder 1 ts Almond extract 1 ts Cinnamon 1 ts Nutmeg; freshly grated if -possible 2 Eggs 1 1/2 c Pumpkin puree 1 tb Lemon juice 1/2 c Blond raisins 2 1/2 c Flour 3/4 ts Baking soda Whisk the eggs in a large bowl and blend together the butter, sugars, almond extract, and lemon juice. Add dry ingredients and blend in the pumpkin, then stir in the raisins. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 for 15 minutes. NOTE: Recipe did not give serving size. Yields 1 Servings
Pfeffernuesse: [pepper Nuts Or Ginger-bread Nuts]
Ingredients & Directions 1 lb Sugar 1 lb Flour 1/4 lb Citron 1/4 lb Almonds 4 Eggs 1 ts Each cinnamon, cloves and -nutmeg [ground] Grated rind of 1 lemon 1/2 ts Hartshorn crystals [avail. -at drugstores] Beat together the eggs and sugar until light. Sift together the dry ingredients and add the hartshorn crystals which have been crushed well. Let dough stand overnight. Next day, form balls the size of a large walnut. Make a thin mixture of powdered sugar and milk and brush it on the cookies . Flatten them slightly, bake at 300 F until brown, possibly 20 minutes. Yields 1 Servings
Cherry-coconut Tea Cookies
Ingredients & Directions 12 Maraschino cherries; -coarsely chopped; -thoroughly drained 1/2 c Coarsely chopped nuts 1/2 c Moist; shredded coconut, cut 1 1/2 c Sifted flour 3/4 ts Cream of tartar 1/2 ts Baking soda 1/4 ts Salt 1/2 c Butter 1/2 c Sugar 1/2 c Brown sugar; firmly packed 1 Egg; well beaten 2 ts Milk Prepare cherries, nuts and coconut and set aside. Sift together flour, cream of tartar, soda and salt and set aside. Cream butter until softened. Gradually add sugars to the butter, creaming until fluffy after each addition. Combine egg and milk; gradually add to creamed mixture, beating thoroughly after each addition. Mixing until well blended after each addition, gradually add dry ingredients in fourths to creamed mixture. Stir in the fruit and nuts. Chill in refrigerator until firm enough to handle. Do not be dismayed by the stickiness of the dough, for the cookies will be crisp. Form dough into short rolls, 1-1/2 inches in diameter. Wrap; chill in refrigerator or freeze. When ready to bake, slice cookies 1/8-inch thick and place 1 inch apart on cookie sheets. Bake on top rack of oven at 375 degrees for 10-12 minutes. Makes about 3 dozen. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966 From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
James Beards Mothers Fruit Cake
Ingredients & Directions 125 g Glace cherries 90 g Glace apricot 250 g Glace pineapple 125 g Mixed peel 300 g Raisins 125 g Sultanas 125 g Currants 1/3 c Brandy 90 g Pecans 1/4 c Flour 90 g Butter 1/2 c Sugar 1/2 c Soft brown sugar 3 lg Eggs 45 g Grated dark chocolate 1 tb Brandy 1/2 c Flour 1/2 ts Cinnamon 1/4 ts Nutmeg 1 pn Ground cloves 1/2 ts Baking powder Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionaly. Add nuts and 1/4 cup of flour, stir well. Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two months to mature. Yields 6 Servings
Mom's Two Egg Cake
Ingredients & Directions 1/2 c Shortening 2 1/4 c Sifted cake flour 1 1/2 c Sugar 2 1/2 ts Baking powder 1 ts Vanilla 1 ts Salt 2 Eggs 1 c Plus 2 tbsp. milk Stir shortening to soften. Gradually add sugar and cream thoroughly for 10 minutes with your mixer set on HIGH speed. Add vanilla. Add eggs, one at a time, beating well after each. Sift flour with baking powder and salt; add to creamed mixture alternatley with milk, beating after each addition. Bake in 2 paper lined 9×1 1/2 inch round pans in a 375 degree oven for 20 minutes. Yields 1 servings
Onion-fennel Breadsticks
Ingredients & Directions 1 tb Fennel seeds 1/4 c Unsalted butter; (1/2 stick) 1 lg Onion; minced 3 3/4 c Unbleached all purpose -flour; (about) 1 pk Fast-rising dry yeast 1 tb Sugar 1 1/2 ts Salt 1 1/4 c Hot water; (125F. – 130F.) Coarse salt Heat heavy medium skillet over high heat. Add fennel seeds and stir until just golden brown and aromatic, about 1 minute. Transfer fennel seeds to large bowl. Reduce heat to medium. Add butter and minced onion to same skillet. Saute until onion is golden brown, about 20 minutes. Cool slightly. Preheat oven to 400F. Add 2 cups flour, yeast, sugar and salt to fennel seeds in large bowl. Stir in hot water and onion mixture. Mix in enough of remaining flour, 1/4 cup at a time, to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if dough is sticky, about 8 minutes. Form dough into ball. Place on lightly floured surface. Cover with towel. Let dough stand 10 minutes. Dust 4 cookie sheets with flour. Divide dough in half. Roll each half out on floured surface to 12-inch square. Dust well with flour. Fold each square in thirds and cut crosswise into 1/2-inch-wide strips. Unfold strips. Let dough rest 5 minutes. Stretch each strip to 14 inches. Place strips 1/2 inch apart on prepared cookie sheets. Let breadsticks rest 10 minutes. Brush breadsticks lightly with water. Sprinkle lightly with coarse salt. Bake breadsticks until golden brown, about 20 minutes. Cool 15 minutes. Reduce oven temperature to 300F. Return breadsticks to oven and bake until crisp, about 12 minutes. Cool completely. (Can be prepared 2 days ahead. Store in airtight container.) Makes about 4 dozen. Yields 1 servings
