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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. -
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.
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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. -
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.
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# 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.
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# 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
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# 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
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with 3 tbsp. cream and 1 tsp. vanilla.
Cut into 4 dozen bars.
Frances Welles
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# 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
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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
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# 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)
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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.
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# 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. -
Date Bar Mix (Quick Trick Fruitcake)
Date Bar Mix (Quick Trick Fruitcake)
1 pkg. Date Bar Mix
2/3 Cup hot water
3 eggs
1/4 cup Gold Medal Flour
3/4 tsp. baking powder
2 Tbsp. light molasses
1 tsp. cinnamon
1/4 tsp. allspice
1 cup chopped nuts
1 cup chopped glace' fruit mix
1 cup raisins
Heat oven to 325' (slow mod.) Grease and flour a loaf pan
9x5x3". Blend date filling from Date Bar Mix pkg. with
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hot water in large bowl. Add crumbly mix, eggs, flour,
baking powder, molasses and spices; blend well. Fold in
nuts and fruit thoroughly. Pour into into prepared pan. Bake
about 1 hr. and 20 min., or until toothpick inserted in
center comes out clean. Cool thoroughly. Wrap tightly
in transparent plastic wrap. Refrigerate.
NOTE: If a loaf pan, 8 1/2x4 1/2x2 3/4 is used, follow directions
above except bake 1 hr and 45 to 50 min.
For a Quick Glaze: Fruit cakes are usually glazed and
decorated after storing. Warm 1/4 cup Kraft Apple or
Currant Jelly in a saucepan and pour over fruitcake.
Dip underside of pieces of candied fruit in jelly and
press lightly into top surface to decorate.
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# Date Bar Mix (Quick Trick Fruitcake)
## Ingredients
- 1 pkg. Date Bar Mix
- 2/3 cup hot water
- 3 eggs
- 1/4 cup Gold Medal Flour
- 3/4 tsp baking powder
- 2 Tbsp light molasses
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 cup chopped nuts
- 1 cup chopped glacé fruit mix
- 1 cup raisins
## Instructions
1. Heat oven to 325°F (slow moderate). Grease and flour a loaf pan 9x5x3".
2. Blend date filling from Date Bar Mix package with hot water in large bowl.
3. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well.
4. Fold in nuts and fruit thoroughly.
5. Pour into prepared pan.
6. Bake about 1 hr. and 20 min., or until toothpick inserted in center comes out clean.
7. Cool thoroughly. Wrap tightly in transparent plastic wrap. Refrigerate.
**NOTE:** If a loaf pan 8 1/2x4 1/2x2 3/4 is used, follow directions above except bake 1 hr and 45 to 50 min.
## Quick Glaze
- 1/4 cup Kraft Apple or Currant Jelly
1. Fruit cakes are usually glazed and decorated after storing.
2. Warm 1/4 cup Kraft Apple or Currant Jelly in a saucepan and pour over fruitcake.
3. Dip underside of pieces of candied fruit in jelly and press lightly into top surface to decorate. -
Raisin Bars (Poor Boy Cookie Bars)
Raisin Bars, poor boy Cookie Bars.
Valerie Minnoch. - 9-30-02
2 cups raisins
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. nutmeg.
1/4 tsp. ground clones.
1 stick margarine
1 1/2 cups sugar
2 large eggs.
1/2 cup walnuts chopped. (I used more)
Barely cover raisins with boiling water and
boil until 1 Tbsp. liquid remains. Cool.
Stir together flour, baking soda, salt
and spices and set aside. Cream oleo
and sugar. Beat in eggs one at a time.
Stir in flour mixture, raisins and
walnuts. Spread in a greased and
floured 15x10x1-in Jelly roll pan (a
lg cookie sheet) Bake in preheated 350°
oven until a cake-tester inserted in
center comes out clean - about 30 minutes.
Cool and cut into bars. Frost. Freezes
Well. (Now what I did I had more
water left from raisins, I poured and
put powdered sugar & oleo in, with
little vanilla & spread on my bars
& let cool before cutting them. This
worked well for me. and Really good.
I use to make for bake sale for all my
kids at school PTA- Went over big!)
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# Raisin Bars (Poor Boy Cookie Bars)
## Ingredients
- 2 cups raisins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1 stick margarine
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 cup walnuts, chopped
## Instructions
1. Barely cover raisins with boiling water and boil until 1 Tbsp liquid remains. Cool.
2. Stir together flour, baking soda, salt, and spices and set aside.
3. Cream margarine and sugar.
4. Beat in eggs one at a time.
5. Stir in flour mixture, raisins, and walnuts.
6. Spread in a greased and floured 15x10x1-inch jelly roll pan (a large cookie sheet).
7. Bake in preheated 350° oven until a cake tester inserted in center comes out clean, about 30 minutes.
8. Cool and cut into bars.
9. Frost as desired. Freezes well.
## Frosting
1. Pour remaining raisin water into a bowl.
2. Mix in powdered sugar, margarine, and a little vanilla until spreadable.
3. Spread on bars and let cool before cutting. -
Carrot Cake
Here's what's cookin': CARROT CAKE
Recipe from the kitchen of: CAROL Serves: MANY
1'1/2 Cups Salad Oil 2 Tsp Cinnamon
2 Cups Sugar 2 Tsp Soda
3 Cups Carrots 1 Tsp Salt
2 Cups Flour 1 Tsp Vanilla
4 Eggs (1/2 cup Raisins + Nuts) 1/2 Tsp Cloves
Blend Sugar and oil, add egg yolks and
blend. Stir in Carrots and Vanilla, add dry
ingredients and fold in beaten
egg whites. Bake in 13X9
pan at 350° for 40-50 minutes
Check with Toothpick at
40 minutes.
Icing:
2 Cups Pwdr Sugar
1 Tsp Vanilla - add Last
4oz or 8oz pkg Cream cheese
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# Carrot Cake
## Ingredients
- 1 1/2 cups salad oil
- 2 cups sugar
- 3 cups carrots
- 2 cups flour
- 4 eggs
- 1/2 cup raisins and nuts
- 2 tsp cinnamon
- 2 tsp soda
- 1 tsp salt
- 1 tsp vanilla
- 1/2 tsp cloves
## Instructions
1. Blend sugar and oil.
2. Add egg yolks and blend.
3. Stir in carrots and vanilla.
4. Add dry ingredients, mix well, then fold in beaten egg whites.
5. Bake in a 13x9 pan at 350° for 40–50 minutes.
6. Check with toothpick at 40 minutes.
## Icing
- 2 cups powdered sugar
- 4 oz or 8 oz package cream cheese
- 1 tsp vanilla (add last)
## Icing Instructions
1. Combine powdered sugar and cream cheese.
2. Add vanilla last and mix until combined.