Browse Items (39 total)
Sort by:
-
Bars
2C rolled oats Bars 1t cinnamon 1C raisins
1C flour 1/2 t B S 1/4C jelly
3/4C packed Br. sugar 3/4C butter cinnamon
icing
350 30min
Combine oats flour brown sugar
Cinn & soda mix well.
Combine raisins & jelly toss with
reserved crumbs sprinkle over layer
in pans. Bake at 350° 30min
Drizzle with cinnamon icing
Back: blank
---
# Bars
## Ingredients
- 2 C rolled oats
- 1 C flour
- 3/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 C butter
- 1 C raisins
- 1/4 C jelly
## Instructions
1. Combine oats, flour, brown sugar, cinnamon, and baking soda. Mix well.
2. Cut in butter until crumbly. Reserve a portion of crumbs.
3. Press remaining crumb mixture into a layer in pans.
4. Combine raisins and jelly; toss with reserved crumbs.
5. Sprinkle over layer in pans.
6. Bake at 350° for 30 minutes.
## Cinnamon Icing
1. Drizzle with cinnamon icing. -
Apple Skillet Cake
APPLE SKILLET CAKE Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon
3 tablespoons butter 1 1⁄3 cups sifted Pillsbury's BEST Flour
2⁄3 cup firmly packed brown sugar 2 teaspoons double-acting baking powder
3 cups (about 3 medium) pared, 1⁄2 teaspoon salt
thinly sliced apples 1⁄4 cup sugar
1⁄3 cup raisins 2⁄3 cup firmly packed brown sugar
Melt butter in heavy skillet measuring 10 inches across top.
Remove from heat; add 2⁄3 cup brown sugar. Arrange apples
in skillet; add raisins.
Sift flour, baking powder and salt. Set aside. Add sugar
and 2⁄3 cup brown sugar gradually to shortening, creaming
well. Blend in egg yolks and vanilla; beat well. Add dry
ingredients alternately with milk; blend thoroughly after
each addition.
Beat egg whites until stiff but not dry; fold into batter.
Pour over apples. Bake in moderate oven (350°) 55 to
minutes. Turn out of skillet immediately. Serve warm.
1⁄3 cup Crisco
2 unbeaten egg yolks
1 teaspoon French's Vanilla
2⁄3 cup undiluted Pet Milk
2 egg whites
Back: blank
---
# Apple Skillet Cake
*Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon*
## Ingredients
- 3 Tbsp butter
- 2/3 cup firmly packed brown sugar
- 3 cups (about 3 medium) pared, thinly sliced apples
- 1/3 cup raisins
- 1/3 cup Crisco
- 2 unbeaten egg yolks
- 1 tsp French's Vanilla
- 2/3 cup undiluted Pet Milk
- 2 egg whites
- 1 1/3 cups sifted Pillsbury's BEST Flour
- 2 tsp double-acting baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2/3 cup firmly packed brown sugar
## Instructions
1. Melt butter in a heavy skillet measuring 10 inches across the top.
2. Remove from heat; add 2/3 cup brown sugar. Arrange apples in skillet; add raisins.
3. Sift flour, baking powder, and salt. Set aside.
4. Add sugar and 2/3 cup brown sugar gradually to shortening (Crisco), creaming well.
5. Blend in egg yolks and vanilla; beat well.
6. Add dry ingredients alternately with milk; blend thoroughly after each addition.
7. Beat egg whites until stiff but not dry; fold into batter.
8. Pour batter over apples in skillet.
9. Bake in a moderate oven (350°) 55 minutes.
10. Turn out of skillet immediately. Serve warm. -
Rhubarb Cake
Rhubarb Cake (Barbara Webber)
Mix altogether in bowl at one time-
2 Cups Sugar ½ tsp salt
⅔ cup shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 cups flour
½ tsp. nutmeg 1 cup cold coffee
Mix well, then add 1 cup raisins, 2 cup raw
rhubarb & 1 cup chopped nuts.
Bake 1 hour 350 in 9x13 greased & floured
pan.
Back: blank
---
# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup chopped nuts
## Instructions
1. Mix all ingredients together in a bowl at one time.
2. Mix well, then add raisins, raw rhubarb, and chopped nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Speedy Hot Cross Buns
Speedy Hot Cross Buns
Hot-roll mix gives a head start to these
fragrant, airy puffs—
1 package hot-roll mix
1 egg
2 tablespoons soft butter or
margarine
2 tablespoons golden seedless
raisins
2 tablespoons chopped mixed
candied fruits and peels
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Using only 3/4 cup warm water, soften
yeast as directed on hot-roll-mix
package. Beat egg in mixing bowl;
add softened yeast, butter, raisins,
and fruits and peels. Stir sugar and
spices into roll mix. Add to yeast
mixture; mix well. Cover with
damp cloth and let rise in warm
place till double (about 1 hour).
Turn out on lightly floured surface
and knead until smooth. Shape in
12 buns. Place on lightly greased
baking sheet. Cover and let rise un-
til almost double (about 45 min-
utes). Using sharp scissors (or
knife), snip top of buns to form
shallow cross. If a glaze is desired,
brush with 1 slightly beaten egg
mixed with 1 tablespoon water.
Bake in moderate oven (375°)
about 15 minutes or till done. Cool
slightly; fill crosses with Confec-
tioners' Icing. Makes 1 dozen.
Confectioners' Icing: Add suf-
ficient top milk or cream to 1 cup
sifted confectioners' sugar to make
of spreading consistency. Add dash
of salt and 1/2 teaspoon vanilla.
Back: blank
---
# Speedy Hot Cross Buns
## Ingredients
- 1 package hot-roll mix
- 1 egg
- 2 Tbsp soft butter or margarine
- 2 Tbsp golden seedless raisins
- 2 Tbsp chopped mixed candied fruits and peels
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
## Instructions
1. Using only 3/4 cup warm water, soften yeast as directed on hot-roll-mix package.
2. Beat egg in mixing bowl; add softened yeast, butter, raisins, and fruits and peels.
3. Stir sugar and spices into roll mix. Add to yeast mixture; mix well.
4. Cover with damp cloth and let rise in warm place till double (about 1 hour).
5. Turn out on lightly floured surface and knead until smooth.
6. Shape into 12 buns. Place on lightly greased baking sheet.
7. Cover and let rise until almost double (about 45 minutes).
8. Using sharp scissors (or knife), snip top of buns to form shallow cross.
9. If a glaze is desired, brush with 1 slightly beaten egg mixed with 1 Tbsp water.
10. Bake in moderate oven (375°) about 15 minutes or till done.
11. Cool slightly; fill crosses with Confectioners' Icing. Makes 1 dozen.
## Confectioners' Icing
- 1 cup sifted confectioners' sugar
- Sufficient top milk or cream to make spreading consistency
- Dash of salt
- 1/2 tsp vanilla
1. Add sufficient top milk or cream to sifted confectioners' sugar to make of spreading consistency.
2. Add dash of salt and vanilla. Mix well. -
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.
Back: blank
---
# 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. -
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.
---
# 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. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
Back: blank
---
# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds. -
Holiday Fruit Cake (Light)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or 1/4 Cup Honey 2 Lb. Kresge Extra
Shortening 2 Cups Sifted Flour Fancy Mix
2/3 Cup Granulated 1/2 tsp. Salt 1 Cup Raisins
Sugar 1/2 tsp. Nutmeg 1/2 Cup Pecans or
2 Eggs—beaten 1 tsp. Baking Powder Almonds
1 Cup Water or Fruit 2 tsp. Cinnamon 1 Cup Sifted Flour
Juice 1/2 tsp. Baking Soda
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit
Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3 1/2 x 7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake at 275° Fahren-
heit for 1 1/2 to 2 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 4 1/2 pounds.
Back: blank
---
# Holiday Fruit Cake (Light)
## Ingredients
- 2/3 cup butter or shortening
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 1 cup water or fruit juice
- 1/4 cup honey
- 2 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 lb Kresge Extra Fancy Mix
- 1 cup raisins
- 1/2 cup pecans or almonds
- 1 cup sifted flour (for coating fruit and nuts)
## Instructions
1. Cream butter and sugar well.
2. Add eggs and mix together.
3. Add water (or fruit juice) and honey, mixing well.
4. Sift dry ingredients (2 cups flour, salt, nutmeg, baking powder, cinnamon, baking soda) and add to above. Mix well.
5. Mix the 1 cup of sifted flour with the fruit and nuts and add to batter.
6. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
7. Pour batter into pans — do not flatten.
8. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
9. Bake at 275°F for 1 1/2 to 2 hours.
10. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
11. Store in a covered container in a cool place. -
Fruit Ball Candy
Fruit Ball Candy
1 cup figs 1/2 c nuts
1 cup dates (orange juice if mixture
1 cup raisins is too dry)
Alternate in grinder. Make in balls.
Melt dark semi-sweet Chocolate
in double boiler
Dip in Chocolate & remove Chocolate Candy
& place on board
Back: blank
---
# Fruit Ball Candy
## Ingredients
- 1 cup figs
- 1 cup dates
- 1 cup raisins
- 1/2 cup nuts
- Orange juice (if mixture is too dry)
- Dark semi-sweet chocolate (for dipping)
## Instructions
1. Alternate figs, dates, raisins, and nuts in grinder.
2. Make into balls.
3. Melt dark semi-sweet chocolate in a double boiler.
4. Dip balls in chocolate and remove excess chocolate.
5. Place on board to set. -
Frosted Fruit Bars
Frosted Fruit Bars
1 pkg. Date Bar Mix 1/2 tsp. nutmeg
1/4 C. hot water 1 C. seedless raisins
1 egg 1 C. mixed candied
1/2 tsp. cinnamon fruit
1/2 C. chopped nuts
Heat oven to 400°. To the date bar mix add
the remaining ingredients; mix until blended.
Spread in greased 15x10" pan. Bake 15 min.
Frost while warm with thin frosting made by
blending 1 1/2 C. sifted confectioners sugar
Back:
with 3 tbsp. cream and 1 tsp. vanilla.
Cut into 4 dozen bars.
Frances Welles
---
# Frosted Fruit Bars
## Ingredients
- 1 pkg. Date Bar Mix
- 1/4 cup hot water
- 1 egg
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup seedless raisins
- 1 cup mixed candied fruit
- 1/2 cup chopped nuts
## Frosting
- 1 1/2 cups sifted confectioners sugar
- 3 Tbsp cream
- 1 tsp vanilla
## Instructions
1. Heat oven to 400°.
2. To the date bar mix add the remaining ingredients; mix until blended.
3. Spread in greased 15x10" pan.
4. Bake 15 minutes.
5. Blend confectioners sugar with cream and vanilla to make a thin frosting.
6. Frost while warm.
7. Cut into 4 dozen bars. -
Raisin Cookies
Ruth
Raisin Cookies
1 C. raisins 1/4 T. cinnamon
1/2 C. water 1/4 T. nutmeg
1 3/4 C. flour 1/2 C. shortening
1/2 T. Baking Powder
1/2 T. soda 1 scant cup sugar
1/2 T. salt 1 egg
1 T. vanilla
1/2 C. chopped nuts
Back:
Place raisins & water in saucepan
bring to boil & boil for 3 min. Set
aside to cool, do not drain.
Mix flour, baking powder, soda, salt
& spices. Cream shortening, add sugar
beat in eggs. Stir in raisins with
liquid & vanilla. Gradually add flour
mixture, blending thoroughly after each
mixture. Stir in nuts, drop by T.
about 2 ins apart on greased baking
sheet. Bake at 375° for 12-15 min
---
# Raisin Cookies
## Ingredients
- 1 cup raisins
- 1/2 cup water
- 1 3/4 cup flour
- 1/2 Tbsp baking powder
- 1/2 Tbsp soda
- 1/2 Tbsp salt
- 1/4 Tbsp cinnamon
- 1/4 Tbsp nutmeg
- 1/2 cup shortening
- 1 scant cup sugar
- 1 egg
- 1 Tbsp vanilla
- 1/2 cup chopped nuts
## Instructions
1. Place raisins and water in saucepan, bring to boil and boil for 3 minutes. Set aside to cool; do not drain.
2. Mix flour, baking powder, soda, salt, and spices.
3. Cream shortening, add sugar, beat in eggs.
4. Stir in raisins with liquid and vanilla.
5. Gradually add flour mixture, blending thoroughly after each addition.
6. Stir in nuts.
7. Drop by tablespoon about 2 inches apart on greased baking sheet.
8. Bake at 375° for 12–15 minutes. -
Frosty Fruit Bars
FROSTY FRUIT BARS (5 doz.)
Mix together
½ cups shortening
1 cup sugar
1 egg
1 tbsp. grated orange rind
Stir in 1/4 cup pineapple or orange juice.
Sift together and stir in
2½ cups flour
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
(over)
Back:
Mix in
1 cup seedless raisins
1 cup mixed candied fruit
½ cup chopped nuts
Bake on greased cooky sheet. 10 to 12 mins.
400 degrees.
---
# Frosty Fruit Bars
Makes 5 dozen
## Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 Tbsp grated orange rind
- 1/4 cup pineapple or orange juice
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup seedless raisins
- 1 cup mixed candied fruit
- 1/2 cup chopped nuts
## Instructions
1. Mix together shortening, sugar, egg, and grated orange rind.
2. Stir in pineapple or orange juice.
3. Sift together flour, baking soda, salt, cinnamon, and nutmeg, then stir into the wet mixture.
4. Mix in seedless raisins, mixed candied fruit, and chopped nuts.
5. Drop onto a greased cookie sheet.
6. Bake at 400 degrees for 10 to 12 minutes.