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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
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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. -
Cinnamon Twists
CINNAMON TWISTS
½ recipe Basic Sweet Dough
(recipe above)
2 tablespoons softened butter or
margarine
½ cup sugar
2 teaspoons ground cinnamon
Roll dough into a 12-x-12-inch square.
Spread with butter. Combine sugar and
cinnamon. Sprinkle center third of
square with 3 tablespoons of the sugar
mixture. Fold one third of the dough
over the center third. Sprinkle this por-
tion with 3 tablespoons sugar mixture.
Fold remaining third of dough over the
two layers. Cut into 1-inch strips. Pick
up each strip, holding one end in each
hand, and twist tightly in opposite direc-
tions. Place about 1½ inches apart on
greased cookie sheet. Sprinkle tops with
remaining sugar mixture. Cover and let
rise in a warm place (85° F.) until dou-
ble in bulk, about 1 hour.
Heat oven to 350° F. (moderate).
Bake twists about 25 minutes. Makes 12.
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# Cinnamon Twists
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup sugar
- 2 tsp ground cinnamon
## Instructions
1. Roll dough into a 12-x-12-inch square.
2. Spread with butter.
3. Combine sugar and cinnamon.
4. Sprinkle center third of square with 3 Tbsp of the sugar mixture.
5. Fold one third of the dough over the center third.
6. Sprinkle this portion with 3 Tbsp sugar mixture.
7. Fold remaining third of dough over the two layers.
8. Cut into 1-inch strips.
9. Pick up each strip, holding one end in each hand, and twist tightly in opposite directions.
10. Place about 1-1/2 inches apart on greased cookie sheet.
11. Sprinkle tops with remaining sugar mixture.
12. Cover and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
13. Heat oven to 350° F. (moderate).
14. Bake twists about 25 minutes. Makes 12. -
Applesauce Cake
Applesauce Cake Loaf pan
2C Chopped apples
1C sugar
sit for 30 min.
1 egg
1 c nuts vanilla
1/2 oil 1/2 teasp cinnamon
1 1/2 c flour
1 teas soda 325 1 hr 15 min
1/2 teasp salt
1/4 nutmeg
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# Applesauce Cake
## Ingredients
- 2 cups chopped apples
- 1 cup sugar
- 1 egg
- 1 cup nuts
- 1/2 cup oil
- vanilla
- 1/2 tsp cinnamon
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
## Instructions
1. Combine chopped apples and sugar; let sit for 30 minutes.
2. Add egg, oil, and vanilla to the apple mixture and stir to combine.
3. Mix in nuts.
4. Combine flour, baking soda, salt, nutmeg, and cinnamon; add to wet ingredients and mix until combined.
5. Pour into a loaf pan.
6. Bake at 325°F for 1 hour 15 minutes. -
Swedish Coffee Ring
SWEDISH COFFEE RING
½ recipe Basic Sweet Dough
*(recipe above)*
2 tablespoons softened butter *or*
margarine
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup raisins
Roll dough into a 15-x-9-inch ob-
long. Spread with softened butter. Com-
bine sugar and cinnamon and sprinkle
over butter. Top with raisins. Beginning
with a wide side, roll up tightly *(see
page 65)*. Pinch edge to seal. Place on
greased cookie sheet. With scissors make
cuts two thirds of the way through ring
at 1-inch intervals *(see page 65)*. Turn
each slice on its side. Cover and let rise
until double in bulk, about 1 hour.
Heat oven to 375° F. *(moderately hot)*.
Bake 25 to 30 minutes. Frost with White
Icing *(recipe above)*. Makes 1 ring.
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# Swedish Coffee Ring
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
## Instructions
1. Roll dough into a 15x9-inch oblong.
2. Spread with softened butter.
3. Combine brown sugar and cinnamon and sprinkle over butter.
4. Top with raisins.
5. Beginning with a wide side, roll up tightly. Pinch edge to seal.
6. Place on greased cookie sheet. Form into a ring.
7. With scissors, make cuts two thirds of the way through the ring at 1-inch intervals.
8. Turn each slice on its side.
9. Cover and let rise until double in bulk, about 1 hour.
10. Heat oven to 375°F (moderately hot).
11. Bake 25 to 30 minutes.
12. Frost with White Icing. Makes 1 ring. -
Crazy Cake
Crazy Cake
2 cups sugar
3 tblsp Coco
2 tsp soda
1 tsp salt
3 c. flour
12 tblsp saend ail
2 tblsp vinegar
2 tsp vanilla
2 cups cold water
Bake 350
30 Min
9x13
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# Crazy Cake
## Ingredients
- 2 cups sugar
- 3 Tbsp cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 3 cups flour
- 12 Tbsp salad oil
- 2 Tbsp vinegar
- 2 tsp vanilla
- 2 cups cold water
## Instructions
1. Combine all ingredients and mix well.
2. Pour into a greased 9x13 pan.
3. Bake at 350° for 30 minutes. -
Lefsa
Lefsa
1cup marg.
1C. sugar Beat good
1C white syrup
3C. B. milk
3 Table B. soda like
1 teasp. salt bread
10 C flour
small balls - roll
out.
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# Lefsa
## Ingredients
- 1 cup margarine
- 1 cup sugar
- 1 cup white syrup
- 3 cups buttermilk
- 3 Tbsp baking soda
- 1 tsp salt
- 10 cups flour
## Instructions
1. Combine margarine, sugar, and white syrup. Beat well.
2. Add buttermilk, baking soda, salt, and flour. Mix like bread dough.
3. Form into small balls and roll out. -
Ambrosia Spice Drops
AMBROSIA SPICE DROPS Senior Winner by Mrs. Neill D. Z[...]
1 cup shredded or flaked coconut 1 teaspoon salt
½ cup fruit juice (apricot, orange 2 teaspoons French's Cinnamon
or apple) 1 cup sugar
1¾ cups sifted Pillsbury's BEST Flour 1 cup Crisco
Combine coconut and juice; let stand one hour. Drain thor-
oughly. Sift flour with salt and cinnamon; set aside.
Add sugar gradually to shortening, creaming well. Add
eggs; beat well. Add dry ingredients gradually; mix well.
2 unbeaten eggs
1 teaspoon French's Vani[lla]
1 cup walnuts, finely chopped
Stir in vanilla, walnuts. Drop by rounded teaspoonfuls
onto ungreased baking sheets. Top with ½ to 1 teaspoon
coconut, pressing ends into dough. Bake at 350° for 15
to 18 minutes until lightly browned. Makes about 36.
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# Ambrosia Spice Drops
## Ingredients
- 1 cup shredded or flaked coconut
- 1/2 cup fruit juice (apricot, orange, or apple)
- 1 3/4 cups sifted Pillsbury's Best Flour
- 1 tsp salt
- 2 tsp French's Cinnamon
- 1 cup sugar
- 1 cup Crisco
- 2 unbeaten eggs
- 1 tsp French's Vanilla
- 1 cup walnuts, finely chopped
## Topping
- 1/2 to 1 tsp coconut (per cookie)
## Instructions
1. Combine coconut and juice; let stand one hour. Drain thoroughly.
2. Sift flour with salt and cinnamon; set aside.
3. Add sugar gradually to shortening, creaming well.
4. Add eggs; beat well.
5. Add dry ingredients gradually; mix well.
6. Stir in vanilla and walnuts.
7. Drop by rounded teaspoonfuls onto ungreased baking sheets.
8. Top each cookie with 1/2 to 1 tsp coconut, pressing ends into dough.
9. Bake at 350° for 15 to 18 minutes until lightly browned.
10. Makes about 36 cookies. -
Key Lime Cookies
Key Lime Cookies
½ cup butter 1 cup flour
1½ cups powdered sugar ½ teaspoon baking powder
1 egg ¼ teaspoon salt
1 tablespoon grated key lime zest 2 cups crushed corn flakes
2 tablespoons key lime juice
Cream together butter and sugar. Add egg, lime juice and zest. Stir in
flour, baking powder and salt. Drop 1 tablespoon of batter at a time into a
bowl of crushed corn flakes, rolling to coat completely. Place on ungreased
cookie sheet and bake for 16 minutes in preheated 350-degree oven.
(These cookies spread significantly in the oven, so space them widely
on the cookie sheet.)
Makes 24 cookies.
Nutritional information per serving: 94 calories; carbohydrates 14g; fat
4g; protein 1g, fiber 1g.
Source: "Florida Citrus Treasures Cookbook: A Collection of Heritage Recipes"
(University of Florida, 2003, third edition).
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# Key Lime Cookies
## Ingredients
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 egg
- 1 Tbsp grated key lime zest
- 2 Tbsp key lime juice
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups crushed corn flakes
## Instructions
1. Cream together butter and sugar.
2. Add egg, lime juice and zest.
3. Stir in flour, baking powder and salt.
4. Drop 1 Tbsp of batter at a time into a bowl of crushed corn flakes, rolling to coat completely.
5. Place on ungreased cookie sheet and bake for 16 minutes in preheated 350-degree oven.
6. Note: These cookies spread significantly in the oven, so space them widely on the cookie sheet.
Makes 24 cookies. -
Basic Sweet Dough
BASIC SWEET DOUGH
½ cup warm water
2 packages active dry yeast
1½ cups milk, scalded
½ cup sugar
2 teaspoons salt
2 eggs, slightly beaten
½ cup soft shortening
7 cups sifted all-purpose flour
Pour warm water into a large bowl.
Add yeast and stir until dissolved. Cool
milk to lukewarm and add to yeast mix-
ture with the sugar, salt, eggs, shortening
and half the flour. Beat with a spoon un-
til smooth. Add enough of the remaining
flour to handle easily. Turn dough out
onto a lightly floured board or pastry cloth
and knead until smooth and elastic (see
page 64). Shape dough into a ball and
place in a greased bowl; turn once to
bring greased side up. Cover with a
damp cloth and let rise in a warm place
(85° F.) until double in bulk, about 1
hour. Punch down with the fist. Pull
edges into center and turn dough over in
the bowl. Cover and let rise again until
almost double in bulk, about 30 minutes.
Punch down and use as directed in any of
the recipes below.
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# Basic Sweet Dough
## Ingredients
- 1/2 cup warm water
- 2 packages active dry yeast
- 1 1/2 cups milk, scalded
- 1/2 cup sugar
- 2 tsp salt
- 2 eggs, slightly beaten
- 1/2 cup soft shortening
- 7 cups sifted all-purpose flour
## Instructions
1. Pour warm water into a large bowl. Add yeast and stir until dissolved.
2. Cool milk to lukewarm and add to yeast mixture with the sugar, salt, eggs, shortening, and half the flour.
3. Beat with a spoon until smooth.
4. Add enough of the remaining flour to handle easily.
5. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64).
6. Shape dough into a ball and place in a greased bowl; turn once to bring greased side up.
7. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
8. Punch down with the fist. Pull edges into center and turn dough over in the bowl.
9. Cover and let rise again until almost double in bulk, about 30 minutes.
10. Punch down and use as directed in any of the recipes below. -
Creamy Green Bean & Golden Onion Bake
Creamy Green Bean &
Golden Onion Bake
2½ pounds green beans, trimmed and
each cut diagonally in thirds
1 tablespoon olive oil
2 medium onions, each cut into quarters
and thinly sliced
1 tablespoon margarine or butter
2 medium celery stalks, finely chopped
1 package (12 ounces) sliced mushrooms
1 can (14½ ounces) chicken broth
(1¾ cups)
1 cup nonfat (skim) milk
2 tablespoons cornstarch
¾ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon ground black pepper
1. In 5- to 6-quart saucepot, heat
3 quarts water to boiling. Add green
beans and cook 10 minutes or until
tender. Drain beans; return to
saucepot.
2. Meanwhile, in nonstick 12-inch
skillet, heat oil over medium heat
until hot. Add onions and cook,
covered, 20 minutes or until tender
and golden, stirring occasionally.
Transfer onions to small bowl; set
aside.
other side
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3. In same skillet, melt margarine
over medium-high heat. Add celery
and cook 5 minutes, stirring occa-
sionally. Add mushrooms and cook
13 to 15 minutes or until tender and
golden, stirring occasionally.
4. In medium bowl, whisk broth,
milk, cornstarch, salt, thyme, and
pepper until blended. Stir cornstarch
mixture into vegetables in skillet
and heat to boiling. Boil 1 minute,
stirring.
5. Add mushroom sauce and half of
caramelized onions to beans in sauce-
pot and toss until evenly mixed.
Transfer mixture to shallow 2½-quart
glass or ceramic baking dish; scatter
remaining onions on top. If not bak-
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# Creamy Green Bean & Golden Onion Bake
## Ingredients
- 2 1/2 pounds green beans, trimmed and each cut diagonally in thirds
- 1 Tbsp olive oil
- 2 medium onions, each cut into quarters and thinly sliced
- 1 Tbsp margarine or butter
- 2 medium celery stalks, finely chopped
- 1 package (12 ounces) sliced mushrooms
- 1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
- 1 cup nonfat (skim) milk
- 2 Tbsp cornstarch
- 3/4 tsp salt
- 1/4 tsp dried thyme
- 1/8 tsp ground black pepper
## Instructions
1. In 5- to 6-quart saucepot, heat 3 quarts water to boiling. Add green beans and cook 10 minutes or until tender. Drain beans; return to saucepot.
2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onions and cook, covered, 20 minutes or until tender and golden, stirring occasionally. Transfer onions to small bowl; set aside.
3. In same skillet, melt margarine over medium-high heat. Add celery and cook 5 minutes, stirring occasionally. Add mushrooms and cook 13 to 15 minutes or until tender and golden, stirring occasionally.
4. In medium bowl, whisk broth, milk, cornstarch, salt, thyme, and pepper until blended. Stir cornstarch mixture into vegetables in skillet and heat to boiling. Boil 1 minute, stirring.
5. Add mushroom sauce and half of caramelized onions to beans in saucepot and toss until evenly mixed. Transfer mixture to shallow 2 1/2-quart glass or ceramic baking dish; scatter remaining onions on top. If not bak- [recipe card ends here] -
Coleslaw / Quick Pickled Red Cabbage
1 head cabbage )
1 onion }
1 pepper )
3 lb head red cabbage
2 1/2 t salt soak
1 1/4 c water in salt
1 c vinegar squeeze
1/2 c sugar & boil
12 peppercorns & pour over
cabbage
1 carrot (for color)
celery seed & salt to taste
Boil ) 3/4 c salad oil 1 1/2 cup sugar
} 3/4 c vinegar
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Pour over shredded cabbage
mixture & let stand over nite
keep in refrigerator for about
a week
1/2 cup vinegar
1/4 c wine vinegar
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# Coleslaw
## Ingredients
- 1 head cabbage
- 1 onion
- 1 pepper
- 1 carrot (for color)
- Celery seed & salt to taste
## Dressing
- 3/4 cup salad oil
- 3/4 cup vinegar
- 1 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup wine vinegar
## Instructions
1. Shred cabbage, onion, pepper, and carrot. Add celery seed and salt to taste.
2. Boil together salad oil, vinegar, and sugar.
3. Pour dressing over shredded cabbage mixture and let stand overnight.
4. Keep in refrigerator for about a week.
# Quick Pickled Red Cabbage
## Ingredients
- 3 lb head red cabbage
- 2 1/2 tsp salt (soak in salt, squeeze)
- 1 1/4 cup water
- 1 cup vinegar
- 1/2 cup sugar
- 12 peppercorns
## Instructions
1. Soak red cabbage in salt, then squeeze out liquid.
2. Combine water, vinegar, sugar, and peppercorns and boil. Pour over red cabbage. -
Cabbage Salad
CABBAGE SALAD
1 HD CABBAGE 1 1/4 C SUGAR
1 OR 2 CARROTS 3/4 C VINEGAR
1/2 GREEN PEPPER NEAR 1/2C OIL
1 SMALL ONION BOIL
PUT ON VEGGIES HOT
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# Cabbage Salad
## Ingredients
- 1 head cabbage
- 1 or 2 carrots
- 1/2 green pepper
- 1 small onion
- 1 1/4 cup sugar
- 3/4 cup vinegar
- Near 1/2 cup oil
## Instructions (Partially Inferred)
1. Shred vegetables and combine in a bowl.
2. Combine sugar, vinegar, and oil; boil.
3. Pour hot dressing over vegetables.