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Bread Crumb Torte
Bread Crumb Torte. (Betty Crocker.)
[clipping pasted to card:]
BREAD CRUMB TORTE
4 egg yolks
1/2 cup sugar
1 cup fine bread crumbs
1/2 tsp. baking powder
4 egg whites
almond flavoring
Beat egg yolks till light and lemon colored. Add sugar gradually and beat till light. Mix bread crumbs, nuts and baking powder. Add to egg yolks mixture. Fold in flavoring and stiffly beaten egg whites.
Pour into 2 well-greased and floured 8-inch layer pans and bake 20 minutes in a moderate oven, 350 degrees F. Serve with a lemon custard or nut mustard.
[preamble text, right column of clipping:]
Torte means cake. And it seems to include just about every kind of cake that's baked. This crumb torte comes closest to being a torte in the strictest sense of the word. But it omits the spices.
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# Bread Crumb Torte
*Recipe by Betty Crocker*
## Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1 cup fine bread crumbs
- 1/2 tsp baking powder
- Almond flavoring
- 4 egg whites
## Instructions
1. Beat egg yolks till light and lemon colored.
2. Add sugar gradually and beat till light.
3. Mix bread crumbs, nuts, and baking powder.
4. Add to egg yolks mixture.
5. Fold in flavoring and stiffly beaten egg whites.
6. Pour into 2 well-greased and floured 8-inch layer pans.
7. Bake 20 minutes in a moderate oven, 350°F.
8. Serve with a lemon custard or nut mustard. -
Date Bars
DATE BARS
Combine 1½ cups chopped dates, 1 cup
chopped nuts, 5 graham crackers rolled to
a dust, 1½ teaspoons baking powder, ½
teaspoon salt, ¾ cup light brown sugar,
½ cup corn flakes, 2 well-beaten eggs and 1
teaspoon vanilla. Spread the batter evenly
in a well-buttered oblong baking pan and
bake in a slow oven, about 325° F., for half
an hour. Cut into small oblongs while
still warm.
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# Date Bars
## Ingredients
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 5 graham crackers, rolled to a dust
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup corn flakes
- 2 well-beaten eggs
- 1 tsp vanilla
## Instructions
1. Combine chopped dates, chopped nuts, graham cracker dust, baking powder, salt, light brown sugar, corn flakes, well-beaten eggs, and vanilla.
2. Spread the batter evenly in a well-buttered oblong baking pan.
3. Bake in a slow oven at about 325°F for half an hour.
4. Cut into small oblongs while still warm. -
Graham Cracker Cake
Graham Cracker Cake
IDAHO RECIPE
DEAR FORUM FRIENDS: I am
one of the more distant Forum
readers and am glad to be able
to send in a recipe for graham
cracker layer cake, hoping that
this is the one wanted by
"Anxious" of St. Paul.
1-3 cup shortening.
1 cup sugar.
2 eggs.
1 cup milk.
1 cup flour.
2 teaspoons baking powder.
½ cup cocoanut.
1 cup graham cracker crumbs.
1 teaspoon vanilla.
1 cup chopped nut meats op-
tional).
Cream butter and sugar, add
beaten eggs, milk and flour sifted
with the baking powder, beat well
and stir in the coconut, nutmeats
(if liked) and the cracker crumbs
last. Mix quickly, flavor and bake
in two layer pans in a moderate
oven. Put the layers together with
a custard filling.
FILLING:
Cook in a double boiler a cup
of hot milk, 1 tablespoon of butter,
2 tablespoons of flour, 2 table-
spoons of sugar, 1 beaten egg, pinch
of salt and ¼ teaspoon of vanilla.
Cook in double boiler until thick,
stirring often. Add vanilla after
it has cooled.
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# Graham Cracker Cake
## Ingredients
### Cake
- 1/3 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 tsp baking powder
- 1/2 cup coconut
- 1 cup graham cracker crumbs
- 1 tsp vanilla
- 1 cup chopped nut meats (optional)
### Custard Filling
- 1 cup hot milk
- 1 Tbsp butter
- 2 Tbsp flour
- 2 Tbsp sugar
- 1 beaten egg
- Pinch of salt
- 1/4 tsp vanilla
## Instructions
### Cake
1. Cream shortening and sugar together.
2. Add beaten eggs, milk, and flour sifted together with the baking powder; beat well.
3. Stir in the coconut, nut meats (if liked), and the graham cracker crumbs last.
4. Mix quickly, add vanilla to flavor.
5. Bake in two layer pans in a moderate oven.
### Custard Filling
1. Combine hot milk, butter, flour, sugar, beaten egg, and pinch of salt in a double boiler.
2. Cook over double boiler, stirring often, until thick.
3. Remove from heat and add vanilla after it has cooled.
### Assembly
1. Put the two cake layers together with the custard filling between them. -
Dulce de Leche
DULCE DE LECHE
2 cups milk
¾ cup sugar
1 teaspoon vanilla
Dash of baking soda
1 cup dried or fresh grated coconut
Combine milk, sugar, vanilla and baking soda in a
saucepan. Bring to a boil. Cook over low heat 2½ hours
or until the mixture forms a soft ball when a small
amount is dropped in cold water. Stir occasionally.
Test the mixture once or twice to see whether desired
stage has been reached. Spread the Dulce de Leche be-
tween the Alfajores. Sprinkle the coconut on a piece of
wax paper and roll each cooiie on its side to pick up the
coconut. Yield: ⅔ cup filling.
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Filling: North American Style — Shake one can of
condensed milk very well. Place can in a saucepan and
cover completely with water. Boil rapidly for 1½ hours,
adding more water as needed to keep can covered. Cool
under water. It is not necessary to add vanilla, sugar or
baking soda. Merely spread the cakes with the contents
of the can. Sandwich them, spread edges with filling.
Roll in the coconut.
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# Dulce de Leche
*Yields 2/3 cup filling*
## Ingredients
### Traditional Method
- 2 cups milk
- 3/4 cup sugar
- 1 tsp vanilla
- Dash of baking soda
- 1 cup dried or fresh grated coconut
### North American Style (Filling)
- 1 can condensed milk
- Grated coconut (for rolling)
## Instructions
### Traditional Method
1. Combine milk, sugar, vanilla, and baking soda in a saucepan.
2. Bring to a boil.
3. Cook over low heat for 2 1/2 hours, or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally.
4. Test the mixture once or twice to see whether the desired stage has been reached.
### North American Style (Filling)
1. Shake one can of condensed milk very well.
2. Place the can in a saucepan and cover completely with water.
3. Boil rapidly for 1 1/2 hours, adding more water as needed to keep the can covered.
4. Cool under water. It is not necessary to add vanilla, sugar, or baking soda.
### Assembly
1. Spread the Dulce de Leche between the Alfajores (sandwich cookies).
2. Spread the edges of the sandwiched cookies with filling.
3. Sprinkle the coconut on a piece of wax paper and roll each cookie on its side to pick up the coconut. -
Lemon Butter Frosting
Lemon butter frosting
2 tbsp butter
1/2 c sugar.
yolks of 2 eggs.
Beat lightly put
in double boiler
boil & cook until
thick add 2 tbsp
lemon juice and
spread on cake.
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# Lemon Butter Frosting
## Ingredients
- 2 Tbsp butter
- 1/2 c sugar
- Yolks of 2 eggs
- 2 Tbsp lemon juice
## Instructions
1. Beat ingredients lightly and put in double boiler.
2. Boil and cook until thick.
3. Add 3 Tbsp lemon juice.
4. Spread on cake. -
Clam Sauce for Linguine/Fettuccine
Clam Sauce for Linguinie/Fettacini
2 T olive oil or Salad Oil
1/2 tsp garlic Powdr
1/4 tsp crumbled Oregano leaves
1 T. dried parsley flakes
1 Can Minced Clams
1/8 tsp ground black pepper
1/2 tsp salt
1 Pkg 8oz Spaghetti
Parmesan Cheese
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3 min
1/2 c.
- heat oil
- Med. heat 3 min
- 1/2 c. butter
- add clam juice - bring to boil
- 3 butter boil sauce
- lower heat - add clams
- clams Parmesan spread
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# Clam Sauce for Linguine/Fettuccine
## Ingredients
- 2 Tbsp olive oil or salad oil
- 1/2 tsp garlic powder
- 1/4 tsp crumbled oregano leaves
- 1 Tbsp dried parsley flakes
- 1 can minced clams
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 pkg (8 oz) spaghetti
- Parmesan cheese
## Instructions
1. Heat oil in pan over medium heat for 3 minutes.
2. Add 1/2 cup butter; bring to a boil with clam juice from can.
3. Boil sauce for 3 minutes.
4. Lower heat and add clams.
5. Serve over cooked pasta; top with Parmesan cheese. -
Squash Soufflé
Squash Suffle
2 Summer squash.
2 eggs.
2 rounded TB. flour.
1 C sugar salt & pepper to
2 taste
Dash nutmeg.
1 C. rich milk. Pare squash
cut in small pieces, then
boil until tender, drain mash
with piece of butter size of a
walnut, add sugar salt & pepper
& nutmeg. Then add beaten egg
yolks. Mix well & flour & milk
until smooth. Last add beaten
whites & pour into a well buttered
casserole in a moderate oven
slowly about 45 minutes
300 to 325
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# Squash Soufflé
## Ingredients
- 2 summer squash
- 2 eggs, separated
- 2 rounded Tbsp flour
- 1/2 cup sugar
- Salt and pepper, to taste
- Dash of nutmeg
- 1 cup rich milk
- Piece of butter, size of a walnut
## Instructions
1. Pare (peel) squash and cut into small pieces.
2. Boil squash until tender, then drain and mash with a piece of butter the size of a walnut.
3. Add sugar, salt, pepper, and nutmeg to the mashed squash.
4. Add beaten egg yolks. Mix well.
5. Add flour and milk and mix until smooth.
6. Last, fold in beaten egg whites.
7. Pour into a well-buttered casserole.
8. Bake in a moderate oven slowly, about 45 minutes, at 300°F to 325°F. -
Foil Fish Bake
FOIL FISH BAKE
4 fresh lake trout, mackerel or
other whole white fish (2 pounds
in all)
2 tablespoons margarine
½ cup chopped parsley
½ cup chopped dill sprigs
¼ cup chopped chives
¼ cup chopped onion
2 tablespoons lemon juice
freshly ground black pepper
Clean and rinse fish; allow to
drain. Make stuffing: Mix together
margarine, parsley, dill sprigs,
chives, onion, lemon juice and pep-
per. Stuff and wrap each fish sepa-
rately in aluminum foil, sealing the
edges carefully. Bake at 400°F. for
20 minutes. Unwrap, remove to a
hot platter, garnish with parsley and
lemon slices.
Yield: 4 servings
Approx. cal/serv.: 220
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# Foil Fish Bake
*Yields 4 servings*
## Ingredients
- 4 fresh lake trout, mackerel, or other whole white fish (2 pounds in all)
- 2 Tbsp margarine
- 1/2 cup chopped parsley
- 1/2 cup chopped dill sprigs
- 1/4 cup chopped chives
- 1/4 cup chopped onion
- 2 Tbsp lemon juice
- Freshly ground black pepper
## Instructions
1. Clean and rinse fish; allow to drain.
2. Make stuffing: Mix together margarine, parsley, dill sprigs, chives, onion, lemon juice, and pepper.
3. Stuff each fish with the herb mixture and wrap each fish separately in aluminum foil, sealing the edges carefully.
4. Bake at 400°F for 20 minutes.
5. Unwrap, remove to a hot platter, and garnish with parsley and lemon slices. -
Debbie's Chicken Almond
DEBBIE'S CHICKEN ALMOND
2 chicken breasts, skinned, boned
and cut up
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ cup slivered almonds
Oil
¼ to ½ teaspoon ground ginger or
2 slices fresh gingerroot
1 green pepper, cut up in chunks
1 onion, cut up in chunks
1 (7-ounce) package frozen pea
pods or ½ pound fresh snow
peas
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Seasoning Sauce:
1 tablespoon soy sauce
1 teaspoon wine
¾ teaspoon vinegar
¾ teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon salt
Marinate chicken breasts in soy and
cornstarch. (This can be all afternoon or
only while you're preparing the rest of the
dish. Saute almonds in about a teaspoon of
oil until golden, set aside. Stir fry chicken
in 2 tablespoons oil. Set aside. Stir fry
gingerroot, green pepper, onion and peas.
Add chicken and ingredients that have
been mixed together to make seasoning
sauce: soy sauce, wine, vinegar, sugar,
cornstarch and salt. Heat through, add
nuts and serve over rice. Serves 2.
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# Debbie's Chicken Almond
*Serves 2*
## Ingredients
### Chicken
- 2 chicken breasts, skinned, boned and cut up
### Marinade
- 1 Tbsp soy sauce
- 1 tsp cornstarch
### Stir-Fry
- 1/2 cup slivered almonds
- Oil (for sautéing)
- 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot
- 1 green pepper, cut up in chunks
- 1 onion, cut up in chunks
- 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas
### Seasoning Sauce
- 1 Tbsp soy sauce
- 1 tsp wine
- 3/4 tsp vinegar
- 3/4 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp salt
## Instructions
### Marinade
1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.)
### Seasoning Sauce
1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside.
### Stir-Fry
1. Sauté almonds in about 1 tsp oil until golden. Set aside.
2. Stir fry chicken in 2 Tbsp oil. Set aside.
3. Stir fry gingerroot, green pepper, onion, and peas.
4. Add chicken and the prepared seasoning sauce.
5. Heat through, add nuts, and serve over rice. -
Lemon Oatmeal Cookies
New Recipe
For Cookies
Here is a new recipe for fresh
lemon oatmeal cookies which
makes three dozen. Use ½ cup
shortening, ½ cup granulated
sugar, ½ cup brown sugar, 1
egg, 1 teaspoon grated lemon
peel, 3 tablespoons lemon juice,
¾ cup sifted flour, ½ teaspoon
salt, ½ teaspoon soda, 2½ cups
oatmeal.
1—Cream shortening; a d d
sugars gradually and cream
well. 2—Beat in egg until light
and fluffy; add lemon peel and
juice. 3—Sift flour, salt and
soda together; add with rolled
oats to creamed mixture. 4—
Drop from teaspoon o n t o
greased baking sheet and bake
STRAWBER[ry — text cut off]
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# New Recipe For Cookies
*Makes three dozen*
## Ingredients
- 1/2 cup shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp grated lemon peel
- 3 Tbsp lemon juice
- 3/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 1/2 cups oatmeal (rolled oats)
## Instructions
1. Cream shortening; add sugars gradually and cream well.
2. Beat in egg until light and fluffy; add lemon peel and juice.
3. Sift flour, salt, and soda together; add with rolled oats to creamed mixture.
4. Drop from teaspoon onto greased baking sheet and bake 375°F for 10 to 12 minutes. -
Peanut Butter Ice Box Cookies
good Peanut Butter Ice Box Cookies
2 cup s sifted flour ½ cup peanut butter
3 tsp. Calumet Baking Powder ½ cup brown sugar, firmly
½ tsp. salt packed
1½ cups Post's Whole Bran 1½ cups granulated sugar
½ cup butter or other shortening 2 eggs, well beaten
3 tablespoons milk
Sift flour once, measure, add baking powder and salt, and
sift again. Add Post's Whole Bran. Cre am butter thoroughly,
add peanut butter, and cream together until smooth. Add sugars
gradually and cream well. Add eggs and blend. Add flour
mixture, alternately with milk. Shape in a 1½-inch roll,
wrap in waxed paper. Chill thoroughly. Cut in ¼-inch
slices. Bake on greased sheet in hot oven (400° F. ) 8
min utes. Bakes 4 dozen.
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# Peanut Butter Ice Box Cookies
*Makes 4 dozen*
## Ingredients
- 2 cups sifted flour
- 3 tsp Calumet Baking Powder
- 1/2 tsp salt
- 1 1/2 cups Post's Whole Bran
- 1/2 cup butter or other shortening
- 1/2 cup peanut butter
- 1/2 cup brown sugar, firmly packed
- 1 1/2 cups granulated sugar
- 2 eggs, well beaten
- 3 Tbsp milk
## Instructions
1. Sift flour once, measure, then add baking powder and salt, and sift again.
2. Add Post's Whole Bran to the flour mixture.
3. Cream butter thoroughly, add peanut butter, and cream together until smooth.
4. Add sugars gradually and cream well.
5. Add eggs and blend.
6. Add flour mixture alternately with milk.
7. Shape dough into a 1 1/2-inch roll and wrap in waxed paper.
8. Chill thoroughly.
9. Cut into 1/4-inch slices.
10. Bake on a greased sheet in a hot oven (400°F) for 8 minutes. -
Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes.