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
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
Waldorf Astoria Red Cake
Ingredients & Directions 1/2 c Shortening 1 1/2 c Sugar 1/4 c Red food coloring 2 tb (heaping) cocoa 1 c Buttermilk 2 1/4 c Cake flour 1 ts Vanilla 1 ts Salt 1 ts Baking soda 1 ts Vinegar 2 Eggs 1 Frosting: 3 tb Flour 1 c Milk 1 c Sugar 1 ts Vanilla 1 c Butter, must be butter Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar (foams!!!), Blend in.. Pour into 3 or 4 greased and floured 8″ cake pans. Bake at 350 24-30 minutes. Split layers fill and frost with the following frosting. FROSTING Add milk to flour slowly, avoid lumps. Cook flour and milk ’til very thick, stirring constantly. COOL!! Cream sugar, butter and vanilla ’til fluffy. Add to cooked mixture. Beat, high speed, ’til very fluffy. Looks and tastes like whipped cream. Yields 6 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
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
Not Just For Breakfast: Light Pancakes And Waffles
Ingredients & Directions None Article by By Nanette Blanchard Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain American. Unfortunately, many waffle and pancake recipes are high in fat and really heavy. Is it possible to lighten up your morning pancakes? Yes, it is! Sourdough starters, yeast, and other leaveners like baking soda and baking powder are used in dairy-free pancakes and waffles. All these batters will improve after standing; so don’t be afraid to cover and refrigerate overnight before cooking. Leftover pancakes and waffles freeze quite well. I use the microwave to heat up frozen pancakes, and I pop frozen waffles into the toaster to regain their nice crispy texture. Pancakes should be cooked on a hot griddle. One way to prepare pancakes for a large group of people at the same time is to use a large griddle or two or three nonstick skillets at once. I have a nice enameled cast iron griddle that fits over two range burners; so I can prepare about 8-10 pancakes at the same time. To keep pancakes warm until serving time, place on a platter covered with foil in a 200- degree oven. Waffles should be placed directly on your oven’s racks at 200 degrees to keep warm. All waffle irons are not created equal. I’ve tested several different models and found some are more nonstick than others. To prevent a sticky waffle disaster, pre-season your waffle iron each time you make a batch by brushing with vegetable oil or spraying with vegetable cooking spray. Repeat this process if you notice the waffles beginning to stick. Whether you use your grandmother’s heavy old four-waffle baker or one of the new fancy-shaped nonstick models, you really don’t need to use a lot of oil to cook waffles. Some new waffle irons have a temperature setting which gives you more control over the waffle’s doneness. (All the waffles in this article were tested in Vitantonio’s Five-of-Hearts nonstick waffler.) This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Re Yields 1 Servings
Banana Oatmeal Cookies W/ Banana Frosting
Ingredients & Directions 3/4 c Butter Flavor Crisco 1 c Sugar, brown, firmly packed 1 Egg 1 c Bananas, mashed, ripe – 2 to 3 medium 1 3/4 c Oats, quick, NOT instant or – old fashioned 1 1/2 c Flour, all purpose 1 ts Salt 1 ts Cinnamon 1/2 ts Baking soda 1/4 ts Nutmeg 1/2 c Walnuts, coarsely chopped -FROSTING [ OPTIONAL- 2 tb Butter Flavor Crisco 1/4 c Bananas, mashed 1 ts Lemon juice 2 c Sugar, confectioners Walnuts, finely chopped opt. Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes 1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco. Set aside. 2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg. Add 1 cup mashed bananas. Mix until creamy. 3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir into creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on baking sheet. 4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet. Remove to cooling rack. Cool completely. 5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup mashed bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost cooled cookies. Sprinkle with finely chopped walnuts, if desired. Makes 5 dozen 2 inch cookies. Yields 60 Cookies
