Browse Items (97 total)
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St. Nicholas Cake
St. Nicholas Cake
(Mrs. Beverly Bajus)
2 1/3 c. flour (regular or
instant blending)
1 3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1 c. shortening
3/4 c. milk
1 tsp. rum flavoring
1 tsp. vanilla
4 eggs
1/2 c. white raisins
1/2 c. chopped pecans
1/4 c. cut-up green
candied cherries
1/4 c. cut-up red candied
cherries
Spoon or pour flour into dry measuring cup. Level
off and pour measured flour into mixing bowl. Add
sugar, baking powder and salt to flour. Stir well to
blend.
Back:
Add shortening, milk and flavorings. Beat two min-
utes with electric mixer (medium speed) or by hand
(150 strokes per minute). Add eggs and beat two
minutes more.
Stir in fruit and nuts. Spread evenly in well-
greased, 10-inch tube pan. Bake in moderately hot
oven (375 degrees) for 60 to 65 minutes.
Cool on rack 15 minutes before removing from pan.
Frost when cool or spread top of cake with powdered
sugar glaze and let glaze run down sides. Decorate
with cherries and nuts, if desired.
To make frosting, combine 2 cups powdered sugar,
1/4 cup butter or margarine, 2 tablespoons light cream
or milk and 1 teaspoon rum flavoring. Beat until
smooth.
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# St. Nicholas Cake
## Ingredients
- 2 1/3 cups flour (regular or instant blending)
- 1 3/4 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 3/4 cup milk
- 1 tsp rum flavoring
- 1 tsp vanilla
- 4 eggs
- 1/2 cup white raisins
- 1/2 cup chopped pecans
- 1/4 cup cut-up green candied cherries
- 1/4 cup cut-up red candied cherries
## Instructions
1. Spoon or pour flour into dry measuring cup. Level off and pour measured flour into mixing bowl.
2. Add sugar, baking powder, and salt to flour. Stir well to blend.
3. Add shortening, milk, and flavorings. Beat two minutes with electric mixer (medium speed) or by hand (150 strokes per minute).
4. Add eggs and beat two minutes more.
5. Stir in fruit and nuts.
6. Spread evenly in well-greased, 10-inch tube pan.
7. Bake in moderately hot oven (375 degrees) for 60 to 65 minutes.
8. Cool on rack 15 minutes before removing from pan.
9. Frost when cool or spread top of cake with powdered sugar glaze and let glaze run down sides. Decorate with cherries and nuts, if desired.
## Frosting
- 2 cups powdered sugar
- 1/4 cup butter or margarine
- 2 Tbsp light cream or milk
- 1 tsp rum flavoring
1. Combine all ingredients and beat until smooth. -
Royal Icing
Royal Icing
3 egg whites (room temp)
4 cups (1 lb) confectioners sugar
1/2 tsp. Cream tartar
1/2 tsp almond extract
Place all ingredients in large bowl
of electric mixer and bet 7-10 min
This is a hard drying frosting so
keep covered with a damp cloth
at all times.
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# Royal Icing
## Ingredients
- 3 egg whites (room temperature)
- 4 cups (1 lb) confectioners sugar
- 1/2 tsp cream of tartar
- 1/2 tsp almond extract
## Instructions
1. Place all ingredients in large bowl of electric mixer and beat 7-10 minutes.
2. This is a hard drying frosting so keep covered with a damp cloth at all times. -
Cabbage Rolls
Cabbage Rolls
1 lb ground Chuck
large head cabbage
1/2 cup rice (uncooked)
1 small onion
2 eggs
salt and pepper
1 large onion, sliced
2 cans tomatoes
1 large can sauerkraut
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Bake 1 hour covered
oven 375 or 2 hrs. uncovered.
1. Parboil Cabbage 10 min
2. Combine Chuck, rice, grated onion
eggs, 1 tsp salt, 1/4 tsp pepper. Divide
and wrap in cabbage leaves.
3. Shred remaining cabbage and put stuffed
in bottom of casserole - Put cabbage with stem
side down Cover with sauerkraut & torn bacon at end
to pin with onion
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# Cabbage Rolls
## Ingredients
- 1 lb ground chuck
- 1 large head cabbage
- 1/2 cup rice (uncooked)
- 1 small onion
- 2 eggs
- Salt and pepper
- 1 large onion, sliced
- 2 cans tomatoes
- 1 large can sauerkraut
- Bacon (torn, to finish)
## Instructions
1. Parboil cabbage 10 minutes.
2. Combine chuck, rice, grated onion, eggs, 1 tsp salt, and 1/4 tsp pepper. Divide mixture and wrap in cabbage leaves.
3. Shred remaining cabbage and place in the bottom of a casserole dish.
4. Place stuffed cabbage rolls with stem side down over the shredded cabbage.
5. Cover with sauerkraut and torn bacon, using onion pieces to pin the rolls.
6. Bake covered at 375°F for 1 hour, or uncovered for 2 hours. -
Clams
Clams
wash cold
1 cup + 1 tsp salt
8 to 10 min
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# Clams
## Ingredients
- 1 cup + 1 tsp salt
## Instructions
1. Wash cold.
2. Cook 8 to 10 minutes.
# Steamed Clams
**Note: This recipe was inferred based on the rough base recipe**
## Ingredients
- 1 cup water
- 1 tsp salt
## Instructions
1. Soak clams in cold salted water for 1 hour to purge sand and grit. Scrub shells under cold running water.
2. Add 1 cup water and 1 tsp salt to a large pot with a lid. Bring to a boil.
3. Add clams, cover, and steam 8–10 minutes until shells open.
4. Discard any clams that do not open.
5. Serve immediately. -
Snicker Doodles
SNICKER DOODLES
1 c. Crisco
1 1/2 c. Sugar
2 med eggs
2 t.s. Cream of Tarter
1 t. Soda
1/2 t. Salt
Flour to Stiffen
(over) 375°
8-10 min.
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Roll each ball in mixture of
4 t. Cinnamon + 4 Tbs. Sugar
2 in. apart
---
# Snicker Doodles
## Ingredients (Inferred)
- 1 cup Crisco
- 1 1/2 cups sugar
- 2 medium eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Flour to stiffen (~2 3/4 - 3 cups)
## Coating
- 4 tsp cinnamon
- 4 Tbsp sugar
## Instructions
1. Combine Crisco, sugar, and eggs; mix well.
2. Add cream of tartar, baking soda, and salt.
3. Add flour to stiffen the dough.
4. Roll dough into balls.
5. Roll each ball in the cinnamon and sugar mixture.
6. Place 2 inches apart on baking sheet.
7. Bake at 375° for 8–10 minutes. -
Georgie's Special Pie Crust
For Dorothy,
"Georgie's" Special Pie
Crust
2 cu flour
2/3 cu cooking oil
1/3 cu. milk
combine, w/fork spoon to form 2 balls, ...
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# "Georgie's" Special Pie Crust
## Ingredients
- 2 cups flour
- 2/3 cup cooking oil
- 1/3 cup milk
## Instructions
1. Combine with fork/spoon to form 2 balls. -
White Chocolate Macadamia Cookies
White Chocolate Macadamia Cookies
PREP 30 minutes plus cooling
BAKE about 15 minutes per batch
MAKES about 2 dozen cookies
2½ cups all-purpose flour
¾ cup butter or margarine (1½ sticks),
softened
¾ cup granulated sugar
½ cup packed dark brown sugar
3 tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
12 ounces white chocolate, Swiss
confectionery bar, or white baking
bar, coarsely chopped
1 jar (6½ ounces) macadamia nuts,
chopped (about 1⅓ cups)
1½ cups dried tart cherries
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1. Preheat oven to 325°F. In large
bowl, with mixer at medium speed,
beat flour, butter, sugars, corn syrup,
vanilla, baking soda, salt, and eggs
until blended, occasionally scraping
bowl with rubber spatula. With
spoon, stir in white chocolate,
macadamia nuts, and dried cherries.
2. Drop mixture by slightly rounded
¼ cups, 3 inches apart, onto ungreased
large cookie sheet. Bake cookies 15 to
17 minutes or until lightly browned.
Transfer cookies to wire rack to cool.
Repeat with remaining dough. Store
cookies in tightly covered container at
room temperature up to 3 days, or in
freezer up to 3 months.
Each cookie: About 310 calories, 4 g
protein, 37 g carbohydrate, 16 g total fat
(7 g saturated), 2 g fiber, 37 mg cholesterol,
275 mg sodium.
---
# White Chocolate Macadamia Cookies
**Prep:** 30 minutes plus cooling -
Anise Slices
Anise Slices
Features Editor Mary Kate Hogan
shares the secrets of her aunt Anne,
90, a wonderful baker. This family fa-
vorite is delicious and simple to make,
and the cookies keep well–if they
aren't devoured right away! Freeze the
dough up to a month ahead, then just
slice and bake when hungry.*
PREP 30 minutes plus chilling
BAKE about 12 minutes per batch
MAKES about 6 dozen cookies
3/4 cup sugar
1/2 cup butter (1 stick), softened
(no substitutions)
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon anise seeds, crushed
1/2 teaspoon baking powder
1/4 teaspoon salt
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1. In large bowl, with mixer at medi-
um speed, beat sugar and butter un-
til creamy, about 1 minute, occa-
sionally scraping bowl with rubber
spatula. Reduce speed to low; beat
in egg and vanilla until blended.
Beat in flour, anise seeds, baking
powder, and salt until well com-
bined, occasionally scraping bowl.
2. Divide dough in half. Shape each
half into 5 1/2" by 2" rectangle. Wrap
each rectangle in plastic wrap and re-
frigerate 2 hours or until dough is
firm enough to slice. (Or place
dough in freezer about 1 hour. )
3. Preheat oven to 350°F. Grease
large cookie sheet. With knife, cut
rectangle crosswise into scant
1/8-inch-thick slices. Place cookies,
1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or
until lightly browned. Transfer cook-
---
# Anise Slices
## Ingredients
- 3/4 cup sugar
- 1/2 cup butter (1 stick), softened (no substitutions)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 Tbsp anise seeds, crushed
- 1/2 tsp baking powder
- 1/4 tsp salt
## Instructions
1. In large bowl, with mixer at medium speed, beat sugar and butter until creamy, about 1 minute, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in egg and vanilla until blended. Beat in flour, anise seeds, baking powder, and salt until well combined, occasionally scraping bowl.
2. Divide dough in half. Shape each half into a 5 1/2" by 2" rectangle. Wrap each rectangle in plastic wrap and refrigerate 2 hours or until dough is firm enough to slice. (Or place dough in freezer about 1 hour.)
3. Preheat oven to 350°F. Grease large cookie sheet. With knife, cut rectangle crosswise into scant 1/8-inch-thick slices. Place cookies, 1 inch apart, on cookie sheet.
4. Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool. -
Mom's Molasses Cookies
Mom's Molasses Cookies
3/4 cup shortening
1-1/4 cups sugar, *divided*
1 egg
1/4 cup molasses *or* sorghum
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground
cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg,
molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and
nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on
greased baking sheets. Bake at 350° for 10-14 minutes or until tops crack and
edges are slightly firm. Remove to wire racks to cool. **Yield:** 5 dozen.
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# Mom's Molasses Cookies
## Ingredients
- 3/4 cup shortening
- 1-1/4 cups sugar, divided
- 1 egg
- 1/4 cup molasses or sorghum
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground nutmeg
## Instructions
1. In a large mixing bowl, cream shortening and 1 cup sugar.
2. Beat in the egg, molasses, milk and vanilla.
3. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture.
4. Cover and refrigerate for 1 hour.
5. Roll into 1-1/4-inch balls; roll in remaining sugar.
6. Place 2 inches apart on greased baking sheets.
7. Bake at 350° for 10–14 minutes or until tops crack and edges are slightly firm.
8. Remove to wire racks to cool.
Yield: 5 dozen. -
Hot Cross Buns
Hot Cross Buns
Here's the good, old-fashioned way to
plump, tender, spicy buns—
2 packages active dry yeast
or 2 cakes compressed yeast
1/3 cup water
1/3 cup milk, scalded
1/2 cup salad oil or melted
shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted enriched flour
1/2 to 1 teaspoon cinnamon
3 beaten eggs
2/3 cup currants
• • •
1 slightly beaten egg white
Sifted confectioners' sugar
Soften active dry yeast in warm
water or compressed yeast in luke-
warm water. Combine milk, salad
oil, sugar, and salt; cool to luke-
warm. Sift together 1 cup of the flour
and the cinnamon; stir into milk
mixture. Add eggs; beat well. Stir
in softened yeast and currants. Add
remaining flour (or a little more or
less to make a soft dough). Cover
with damp cloth and let rise in
warm place till double (about 1 1/2
hours). Punch down. Roll or pat
out to 1/2 inch on lightly floured
surface. Cut in rounds with 2 1/2-
inch biscuit cutter; shape in buns.
Place on greased baking sheet
about 1 1/2 inches apart. Cover and
let rise in warm place till almost
double (about 1 hour). If desired,
(over)
Back:
cut shallow cross in each bun with
sharp scissors or knife. Brush tops
with egg white. Bake in moderate
oven (375°) about 12 minutes, or
till done. Add confectioners' sugar
(about 3/4 cup) to the remaining
egg white. Use this as a frosting for
piping crosses on warm buns.
Makes about 2 dozen.
---
# Hot Cross Buns
## Ingredients
- 2 packages active dry yeast, or 2 cakes compressed yeast
- 1/3 cup water
- 1/3 cup milk, scalded
- 1/2 cup salad oil or melted shortening
- 1/3 cup sugar
- 3/4 tsp salt
- 3 1/2 to 4 cups sifted enriched flour
- 1/2 to 1 tsp cinnamon
- 3 eggs, beaten
- 2/3 cup currants
## Frosting
- 1 egg white, slightly beaten
- 3/4 cup sifted confectioners' sugar
## Instructions
1. Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
2. Combine milk, salad oil, sugar, and salt; cool to lukewarm.
3. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture.
4. Add eggs; beat well.
5. Stir in softened yeast and currants.
6. Add remaining flour (or a little more or less to make a soft dough).
7. Cover with damp cloth and let rise in warm place till double, about 1 1/2 hours.
8. Punch down. Roll or pat out to 1/2 inch on lightly floured surface.
9. Cut in rounds with a 2 1/2-inch biscuit cutter; shape into buns.
10. Place on greased baking sheet about 1 1/2 inches apart.
11. Cover and let rise in warm place till almost double, about 1 hour.
12. If desired, cut a shallow cross in each bun with sharp scissors or knife.
13. Brush tops with egg white.
14. Bake in moderate oven (375°) about 12 minutes, or till done.
15. Add confectioners' sugar (about 3/4 cup) to the remaining egg white; use this as a frosting -
Almond Thins
ALMOND THINS
Almond Thins
PREP 30 minutes plus cooling
BAKE about 20 minutes
MAKES 4 dozen cookies
2 cups all-purpose flour
³⁄₄ cup cold butter or margarine
(1½ sticks), cut up
¹⁄₃ cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon almond extract
¹⁄₈ teaspoon salt
³⁄₄ cup sliced natural almonds
1. Preheat oven to 375°F. In food
processor, with knife blade attached,
blend flour, butter, and ¹⁄₃ cup sug-
ar just until mixture forms coarse
crumbs. Add egg yolk, almond ex-
tract, and 2 tablespoons water, and
blend until mixture just begins to
form a ball (do not overmix).
2. With hand, press dough onto bot-
tom of 15½" by 10½" jelly-roll pan.
For easier spreading, place sheet of
plastic wrap over dough and smooth
dough evenly over bottom of pan. (To
help make an even layer, use bottom
of 8- or 9-inch square pan to press
dough.) Discard plastic wrap.
Back:
3. In cup, with fork, beat egg
white and salt; brush some over
dough. Top dough with almonds;
sprinkle with remaining 2 table-
spoons sugar.
4. With knife, gently cut dough
lengthwise into 6 strips, then cut
each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or
until golden. Transfer cookies in pan
to wire rack to cool 5 minutes. While
cookies are still warm, cut cookies
again following cut marks. Cool
cookies completely in pan.
---
# Almond Thins
## Ingredients
- 2 cups all-purpose flour
- 3/4 cup cold butter or margarine (1 1/2 sticks), cut up
- 1/3 cup plus 2 tablespoons sugar
- 1 large egg, separated
- 1 tsp almond extract
- 1/8 tsp salt
- 3/4 cup sliced natural almonds
## Instructions
1. Preheat oven to 375°F. In food processor, with knife blade attached, blend flour, butter, and 1/3 cup sugar just until mixture forms coarse crumbs. Add egg yolk, almond extract, and 2 tablespoons water, and blend until mixture just begins to form a ball (do not overmix).
2. With hand, press dough onto bottom of 15 1/2" by 10 1/2" jelly-roll pan. For easier spreading, place sheet of plastic wrap over dough and smooth dough evenly over bottom of pan. (To help make an even layer, use bottom of 8- or 9-inch square pan to press dough.) Discard plastic wrap.
3. In cup, with fork, beat egg white and salt; brush some over dough. Top dough with almonds; sprinkle with remaining 2 tablespoons sugar.
4. With knife, gently cut dough lengthwise into 6 strips, then cut each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or until golden. Transfer cookies in pan to wire rack to cool 5 minutes. While cookies are still warm, cut cookies again following cut marks. Cool cookies completely in pan. -
Banana Bread
— Bananna Bread — (Lucy Messer)
2 eggs (beaten)
1 C. wht. sugar
3 banannas (mashed)
½ C. sourmilk
or buttermilk
1 tsp. soda
½ C. shortening (1 stick Margarine melted)
2 C. flour.
Mix in order given. Beat eggs & sugar
Back:
in lrg. mixer bowl.
Add bananas & beat well.
Mix in rest of ingred.
Bake 350° in one large loaf pan or
two small ones. 35 min.
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# Banana Bread
*Recipe by Lucy Messer*
## Ingredients
- 2 eggs, beaten
- 1 cup white sugar
- 3 bananas, mashed
- 1/2 cup sour milk or buttermilk
- 1 tsp baking soda
- 1/2 cup shortening (1 stick margarine, melted)
- 2 cups flour
## Instructions
1. Beat eggs and sugar in a large mixer bowl.
2. Add bananas and beat well.
3. Mix in the rest of the ingredients.
4. Bake at 350° in one large loaf pan or two small ones for 35 minutes.