Browse Items (5 total)

• 
  Textcategory:Dessertdecade:1950s...6 more

  Prune Cake

  PRUNE CAKE
  
  2 cups flour
  1 teaspoon nutmeg
  1 teaspoon cinnamon
  1 teaspoon salt
  1 teaspoon soda
  3/4 cup crisco
  1 cup buttermilk
  1 cup cooked prunes (not to soft)
  1 1/2 cup sugar
  3 eggs
  Cream crisco and sugar, add eggs sift dry
  ingredients together and add alternately
  with milk. Stir in nuts and chopped prunes
  by hand. Bake in long pan 40 or 45 min.
  
  ICING
  ICING
  1 cup sugar
  1 stick butter
  1 tablespoon corn syrup
  1 teaspoon vanilla
  1/2 cup butter milk
  Mix all ingredients together in sauce pan
  and cook till it forms soft ball when
  dropped in cold water.
  
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  ---
  
  # Prune Cake
  
  ## Ingredients
  
  ### Cake
  - 2 cups flour
  - 1 tsp nutmeg
  - 1 tsp cinnamon
  - 1 tsp salt
  - 1 tsp baking soda
  - 3/4 cup Crisco
  - 1 cup buttermilk
  - 1 cup cooked prunes (not too soft)
  - 1 1/2 cups sugar
  - 3 eggs
  
  ### Icing
  - 1 cup sugar
  - 1 stick butter
  - 1 Tbsp corn syrup
  - 1 tsp vanilla
  - 1/2 cup buttermilk
  
  ## Instructions
  
  ### Cake
  1. Cream Crisco and sugar together.
  2. Add eggs.
  3. Sift dry ingredients together.
  4. Add dry ingredients alternately with buttermilk.
  5. Stir in nuts and chopped prunes by hand.
  6. Bake in a long pan 40 or 45 minutes.
  
  ### Icing
  1. Mix all ingredients together in a saucepan.
  2. Cook until mixture forms a soft ball when dropped in cold water.
  
  ### Assembly
  1. Apply icing to cooled cake.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Prune Cake with Buttermilk Glaze

  1 c oil
  1 C Butter milk
  1 c cooked prunes
  1 c nuts
  2 c flour
  1½ c sugar
  3 eggs
  1 T. soda
  1 t. nutmeg, allspice
  cinnamon & salt
  Bake 325. 40 to 45 min.
  
  1 stick butter
  1 C sugar
  1 T. syrup
  ½ c butter milk
  t. vanilla
  
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  # Prune Cake with Buttermilk Glaze
  
  ## Ingredients
  
  ### Cake
  
  - 1 cup oil
  - 1 cup buttermilk
  - 1 cup cooked prunes
  - 1 cup nuts
  - 2 cups flour
  - 1 1/2 cups sugar
  - 3 eggs
  - 1 Tbsp baking soda
  - 1 tsp nutmeg
  - 1 tsp allspice
  - 1 tsp cinnamon
  - 1 tsp salt
  
  ### Glaze
  
  - 1 stick butter
  - 1 cup sugar
  - 1 Tbsp syrup
  - 1/2 cup buttermilk
  - 1 tsp vanilla
  
  ## Instructions
  
  ### Cake
  
  1. Combine oil, buttermilk, cooked prunes, nuts, flour, sugar, and eggs. Mix well.
  2. Add baking soda, nutmeg, allspice, cinnamon, and salt. Stir to combine.
  3. Bake at 325°F for 40 to 45 minutes.
  
  ### Glaze
  
  1. Combine butter, sugar, syrup, buttermilk, and vanilla in a saucepan.
  2. Cook over medium heat, stirring, until sugar is dissolved and mixture is smooth.
  3. Pour glaze over warm cake.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Prune and Apricot Coffee Cake

  Prune and Apricot Coffee Cake
  (Barbara Mead)
  
  3/4 c. dried prunes 3/4 c. soft shortening
  3/4 c. dried apricots 3/4 c. sugar
  2 c. flour 2 eggs
  2 tsp. baking powder 3/4 c. milk
  1/2 tsp. salt 1 tsp. vanilla
  2/3 c. brown sugar 6 tbsp. melted butter
  1 tbsp. flour 1/3 c. chopped walnuts
  3 tsp. cinnamon
  
  Cover prunes and apricots with hot water and let
  stand five minutes. Drain fruit, chop finely and set
  aside. Sift the 2 cups flour with baking powder and
  salt and set aside.
  
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  # Prune and Apricot Coffee Cake
  
  ## Ingredients
  
  - 3/4 c. dried prunes
  - 3/4 c. dried apricots
  - 2 c. flour
  - 2 tsp. baking powder
  - 1/2 tsp. salt
  - 3/4 c. soft shortening
  - 3/4 c. sugar
  - 2 eggs
  - 3/4 c. milk
  - 1 tsp. vanilla
  
  ## Topping
  
  - 2/3 c. brown sugar
  - 1 Tbsp. flour
  - 3 tsp. cinnamon
  - 6 Tbsp. melted butter
  - 1/3 c. chopped walnuts
  
  ## Instructions
  
  1. Cover prunes and apricots with hot water and let stand five minutes.
  2. Drain fruit, chop finely, and set aside.
  3. Sift the 2 cups flour with baking powder and salt and set aside.
• 
  Textcategory:Dessertcuisine:Danish...8 more

  Danish Miniature Pastries

  Danish Miniature Pastries
  
  1 cup butter or margarine
  ½ cup shortening
  1 pkg. Fleischmann's
  active dry yeast
  ¼ cup warm water (not hot
  —110 to 115°)
  1 can (14½ oz.) evaporated
  milk (1⅔ cups)
  
  3 egg yolks, slightly
  beaten
  2 tbsp. sugar
  2 tsp. salt
  1 tsp. vanilla
  5 cups GOLD MEDAL
  Flour*
  ½ cup sugar
  2 tsp. cinnamon
  
  *To measure flour, dip nested dry measuring cups into flour, level off with straight-
  edged spatula OR sift if you wish.
  
  Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir
  in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups
  of flour; beat at med. speed on mixer 3 min., or beat by hand until smooth. Stir
  in remaining flour; mix until smooth. Round up dough in lightly greased bowl;
  cover with damp towel. Refrigerate several hrs. or overnight. (Dough must
  be firm.) Divide dough in half; blend sugar and cinnamon; use this mixture for
  rolling out dough on cloth-covered board. Roll dough into two 16″ squares. Cut
  into 4x1″ strips. Spread teaspoonful of desired filling (recipes below) on strip;
  roll up jelly-roll fashion. Place on greased baking sheet, cut-side-down. Cover;
  let stand in warm place (85°) 1 hr., or until a slight indentation remains in
  dough when touched with finger. Heat oven to 350° (mod.). Bake about 15 min.,
  or until golden brown. Drizzle with confectioners' sugar icing while warm.
  
  Date-Nut Filling: Cook 2 cups dates, cut up, ¾ cup sugar and ¾ cup water
  slowly, stirring constantly, until thickened. Add ½ cup chopped nuts. Cool.
  
  Koiache Filling: Simmer 1 cup (½ lb.) prunes and ¾ cup (4 oz.) dried apricots
  in water to cover about 30 min., or until tender. Drain; chop fruit fine. Mix
  with ½ cup sugar, 1 tbsp. lemon juice, 1 tbsp. grated lemon rind and ¼ tsp.
  allspice.
  
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  [partial second recipe visible below:]
  2[?]
  
  9″ Baked Pie Shell
  24 large marshmallows
  1 cup crushed pineapple, undrained
  1 tbsp. lemon juice
  1½ cups whipping cream, whipped
  
  Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice.
  
  ---
  
  # Danish Miniature Pastries
  
  ## Ingredients
  
  - 1 cup butter or margarine
  - 1/2 cup shortening
  - 1 pkg Fleischmann's active dry yeast
  - 1/4 cup warm water (110–115°F — not hot)
  - 1 can (14 1/2 oz) evaporated milk (1 2/3 cups)
  - 3 egg yolks, slightly beaten
  - 2 Tbsp sugar
  - 2 tsp salt
  - 1 tsp vanilla
  - 5 cups Gold Medal all-purpose flour*
  
  ## Cinnamon Sugar (for rolling)
  
  - 1/2 cup sugar
  - 2 tsp cinnamon
  
  *To measure flour: dip nested dry measuring cups into flour and level off with a straight-edged spatula, or sift if preferred.*
  
  ## Instructions
  
  1. Melt butter and shortening together over low heat. Cool slightly.
  2. Dissolve yeast in warm water (110–115°F).
  3. Stir in evaporated milk, egg yolks, sugar, salt, vanilla, and melted butter/shortening mixture.
  4. Blend in 2 cups flour; beat at medium speed for 3 minutes, or beat by hand until smooth.
  5. Stir in remaining 3 cups flour and mix until smooth.
  6. Round up dough in a lightly greased bowl; cover with a damp towel.
  7. Refrigerate several hours or overnight. Dough must be firm before proceeding.
  8. Divide dough in half. Combine sugar and cinnamon for rolling mixture.
  9. On a cloth-covered board dusted with the cinnamon sugar mixture, roll each half into a 16" square.
  10. Cut into 4×1" strips.
  11. Spread 1 tsp of desired filling (see below) on each strip and roll up jelly-roll fashion.
  12. Place rolls cut-side down on a greased baking sheet.
  13. Cover and let stand in a warm place (85°F) for 1 hour, or until a slight indentation remains when dough is touched with a finger.
  14. Bake at 350°F for approximately 15 minutes, or until golden brown.
  15. Drizzle with confectioners' sugar icing while still warm.
  
  ---
  
  ## Fillings
  
  ### Date-Nut Filling
  - 2 cups dates, cut up
  - ¾ cup sugar
  - ¾ cup water
  - ½ cup chopped nuts
  
  Cook dates, sugar, and water slowly over low heat, stirring constantly, until thickened. Add chopped nuts. Cool completely before using.
  
  ---
  
  ### Kolache Filling
  - 1 cup (½ lb) prunes
  - ¾ cup (4 oz) dried apricots
  - ½ cup sugar
  - 1 Tbsp lemon juice
  - 1 Tbsp grated lemon rind
  - ¼ tsp allspice
  
  Simmer prunes and apricots in water to cover for approximately 30 minutes until tender. Drain and chop fruit fine. Mix with sugar, lemon juice, lemon rind, and allspice. Cool completely before using.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Prune Bread

  Prune Bread 350°
  55-60
  1 lb prunes cooked til tender
  2 cups liquid & water
  3/4 c. butter salt (1 tsp)
  2 cups sugar
  1 tsp cinnamon
  1 tsp cloves
  1/2 tsp nutmeg
  2 eggs
  4 cups flour
  2 tsp soda
  
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  # Prune Bread
  
  ## Ingredients
  
  - 1 lb prunes, cooked til tender
  - 2 cups liquid & water
  - 3/4 cup butter
  - 1 tsp salt
  - 2 cups sugar
  - 1 tsp cinnamon
  - 1 tsp cloves
  - 1/2 tsp nutmeg
  - 2 eggs
  - 4 cups flour
  - 2 tsp baking soda
  
  ## Instructions
  
  1. Cook prunes until tender; reserve 2 cups of the liquid combined with water.
  2. Cream butter and sugar together.
  3. Beat in eggs.
  4. Add spices (cinnamon, cloves, nutmeg) and salt.
  5. Mix in the prune liquid.
  6. Combine flour and baking soda; add to the wet mixture and stir until combined.
  7. Fold in cooked prunes.
  8. Bake at 350°F for 55–60 minutes.