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Vanilla Nut Cookies
Vanilla Nut Cookies
4 cups sift ed flour 2 cups granulated sugar
3 teaspoons Calumet Baking Powder 2 eggs, well beaten
¼ teaspoon salt 1 cup nut meats, chopped
1 cup butter or other shortening 1 tablespoon vanilla
½ cup brown sugar, firmly packed
Sift flour once, measure, add baking powder and salt,
and sift again. Cream butter thoroughly, add sugars gradually,
and cream together until light and fluffy. Add eggs, nuts,
and vanilla. Add flour gradually, mixing well. Shape into
rolls, 1½ inches in diameter, and roll in waxed paper. Chill
overnight, or until firm enough to slice. Cut into 1/8-inch
slices. Bake on ungreased baking sheet in a hot oven
(425° F. ) 5 minutes, or until done. Makes 7 dozen cookies.
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# Vanilla Nut Cookies
*Makes 7 dozen cookies*
## Ingredients
- 4 cups sifted flour
- 3 tsp Calumet Baking Powder
- 1/4 tsp salt
- 1 cup butter or other shortening
- 1/2 cup brown sugar, firmly packed
- 2 cups granulated sugar
- 2 eggs, well beaten
- 1 cup nut meats, chopped
- 1 Tbsp vanilla
## Instructions
1. Sift flour once, measure, then add baking powder and salt and sift again.
2. Cream butter thoroughly, add sugars gradually, and cream together until light and fluffy.
3. Add eggs, nuts, and vanilla.
4. Add flour gradually, mixing well.
5. Shape into rolls, 1 1/2 inches in diameter, and roll in waxed paper.
6. Chill overnight, or until firm enough to slice.
7. Cut into 1/8-inch slices.
8. Bake on an ungreased baking sheet in a hot oven (425°F) for 5 minutes, or until done. -
Sugar Cookies
Sugar Cookies
½ cup shortening 1¾ cups flour
1 cup sugar ½ tsp. salt
1 beaten egg 1 tsp. baking powder
1 teaspoon grated orange rind
Cream shortening, add sugar and cream together. Add
beaten egg and orangerind, beat well. Add flour which has been
sifted with salt and baking powder, beat well. Chill till
firm, roll thin and cut with cookie cutter. Bake at 350
for 8 to 10 minutes. Makes 2 or 3 dozen cookies.
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# Sugar Cookies
*Makes 2 or 3 dozen cookies*
## Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1 beaten egg
- 1 tsp grated orange rind
- 1 3/4 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
## Instructions
1. Cream shortening, add sugar and cream together.
2. Add beaten egg and orange rind; beat well.
3. Add flour which has been sifted with salt and baking powder; beat well.
4. Chill until firm.
5. Roll thin and cut with cookie cutter.
6. Bake at 350°F for 8 to 10 minutes. -
Chocolate Chunk Cookies
Choc Cookies
1½ c. B. sugar.
1 c Butter.
3 eggs beaten.
3 c flour 1t soda. 1½ t Bak. pwd.
½ # choc (swt) nuts Vanilla.
Bake 350 °/s
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# Chocolate Chunk Cookies
## Ingredients
- 1 1/2 cups brown sugar
- 1 cup butter
- 3 eggs, beaten
- 3 cups flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 lb sweet chocolate, chopped into chunks (see Editor's Notes)
- 1/2 to 1 cup chopped nuts
- 1 tsp vanilla
## Instructions
1. Cream butter and brown sugar together until light and fluffy.
2. Add beaten eggs and blend well.
3. Sift together flour, baking soda, and baking powder; add to creamed mixture and mix until combined.
4. Stir in chocolate chunks, nuts, and vanilla.
5. Drop by rounded spoonfuls onto greased baking sheets.
6. Bake at 350°F for 10 to 12 minutes until edges are set and tops are just done.
7. Cool on pan for a few minutes before transferring to a wire rack.
## Editor's Notes
- **"Sweet chocolate"** — period term for sweet or semi-sweet baking chocolate. 1/2 lb Baker's German Sweet Chocolate broken or chopped into rough chunks is the period-authentic interpretation; modern semi-sweet chocolate chips are an equivalent substitute. Treated as chunks stirred into the dough rather than melted, consistent with the "stir in" instruction placement at the end of the mixing sequence.
- **Nuts** — quantity and variety not specified on original car -
Rocks
Rocks - Frances recipe good
2 C B. sugar (salt)
1 C Shortening
2 eggs 1 C cold coffee
1 tsp soda (level)
4 C flour
1 heaping tsp B. Powder
1 tsp cinnamon
1 " nutmeg
2 C raisins ½ C walnuts
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# Rocks — Frances's Recipe
*Recipe from the kitchen of Frances*
## Ingredients
- 2 cups brown sugar, sifted
- 1 cup shortening
- 2 eggs
- 1 cup cold coffee
- 1 tsp baking soda, level
- 4 cups flour
- 1 heaping tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups raisins
- 1/2 cup walnuts
- 1/4 tsp salt
## Instructions
1. Cream shortening and sifted brown sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in cold coffee.
4. Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
5. Add dry ingredients to creamed mixture and mix until combined.
6. Fold in raisins and walnuts.
7. Drop by spoonfuls onto greased baking sheets.
8. Bake until set and lightly browned. -
Peanut Butter Cookies
Peanut Butter Cookies.
1c B. Sugar 1c shortening
1c white Sugar. ½ c. Peanut
Butter
½ c boiling water
1 tsp. soda good
2 eggs - 3c flour.
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# Peanut Butter Cookies
## Ingredients
- 1 cup brown sugar
- 1 cup shortening
- 1 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup boiling water
- 1 tsp soda (baking soda)
- 2 eggs
- 3 cups flour
## Instructions
1. Combine brown sugar, white sugar, shortening, and peanut butter.
2. Add boiling water and mix well.
3. Add baking soda and eggs; stir to combine.
4. Mix in flour until a dough forms.
5. Shape dough into cookies and place on baking sheet.
6. Bake until done. -
German Blueberry Kuchen
GERMAN BLUEBERRY KUCHEN
(Third Place Winner, Coffeecakes)
1½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon soda
¾ cup sugar
¼ cup soft shortening
⅔ cup milk
1 teaspoon vanilla
½ teaspoon grated lemon peel
1 egg
1 cup fresh blueberries
3 tablespoons sugar
1 teaspoon grated lemon peel
Sift together flour, baking powder, salt
and ¾ cup sugar. Add shortening, milk,
vanilla and ½ teaspoon grated lemon peel.
Beat with electric mixer on medium speed
3 minutes or 300 strokes by hand. Add
egg and beat with mixer 2 minutes longer
(or 200 strokes). Turn into greased 8x8x2-
inch pan. Lightly stir together blueberries,
3 tablespoons sugar and 1 teaspoon grated
lemon peel. Sprinkle over batter in pan.
Bake at 350 degrees 40 to 45 minutes or
until lightly browned. Cool slightly in
pan. Cut into squares and serve fairly
warm. Yields 9 servings.
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# German Blueberry Kuchen
*Yields 9 servings*
## Ingredients
- 1 1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/4 cup soft shortening
- 2/3 cup milk
- 1 tsp vanilla
- 1/2 tsp grated lemon peel
- 1 egg
- 1 cup fresh blueberries
- 3 Tbsp sugar
- 1 tsp grated lemon peel
## Instructions
1. Sift together flour, baking powder, salt, and 3/4 cup sugar.
2. Add shortening, milk, vanilla, and 1/2 tsp grated lemon peel.
3. Beat with electric mixer on medium speed for 3 minutes, or 300 strokes by hand.
4. Add egg and beat with mixer 2 minutes longer (or 200 strokes).
5. Turn batter into a greased 8x8x2-inch pan.
6. Lightly stir together blueberries, 3 Tbsp sugar, and 1 tsp grated lemon peel. Sprinkle over batter in pan.
7. Bake at 350°F for 40 to 45 minutes or until lightly browned.
8. Cool slightly in pan. Cut into squares and serve fairly warm. -
Chocolate Zucchini Cake
Chocalate Zucchini Cake
2 1/2 c regular all purpose flour unsifted
1/2 c coaoa
2 1/2 tsps baking powder
1 1/2 tsps soda
1 tsp each salt and cinnamon
3/4 c soft butter or margarine
2 c sugar
3 eggs
2 tsps each vanilla and grated orange peel
2 c coarsely shredded zucchini
1/2 c milk
1 c chopped pecans or walnuts
glaze
Combine the flour, cocoa, baking powder, soda
sale and cinnamon, set aside. With rotary
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beater beat together the butter and sugar
till smoothly blended. Add the eggs one at a
time, beating well after each addition. With a
spoon stir in the vanilla, orange peel, and
Zucchini. Alternately stir the dry ingredients
and milk into zucchini mix including nutswi
last addition. Pour batter into greased and
floured 10 in tube pan or bunt pan. Bake in
350 oven for 1 hour or till a wooden pick in
center comes out clean. Cool in pan 15 min. Tur
out on wire rack to coolthoroughly. Drizzle
glaze over cake. Cut in thin slices to serve.
makes 10 to 12 servings. GLAZE: Mix together
2 cups powdered sugar, 3 tbs milk and 1 tsp
vanilla, beat til smooth
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# Chocolate Zucchini Cake
*Makes 10 to 12 servings*
## Ingredients
### Cake
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup cocoa
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup soft butter or margarine
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp grated orange peel
- 2 cups coarsely shredded zucchini
- 1/2 cup milk
- 1 cup chopped pecans or walnuts
### Glaze
- 2 cups powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside.
2. With a rotary beater, beat together the butter and sugar until smoothly blended.
3. Add the eggs one at a time, beating well after each addition.
4. With a spoon, stir in the vanilla, orange peel, and zucchini.
5. Alternately stir the dry ingredients and milk into the zucchini mixture, adding the nuts with the last addition.
6. Pour batter into a greased and floured 10-inch tube pan or bundt pan.
7. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.
8. Cool in pan 15 minutes, then turn out on a wire rack to cool thoroughly.
### Glaze
1. Mix together 2 cups powdered sugar, 3 Tbsp milk, and 1 tsp vanilla; beat until smooth.
### Assembly
1. Drizzle glaze over cooled cake.
2. Cut in thin slices to serve. -
Strawberry Mile High Pie
Here's what's cookin': Strawberry Mile High Pie
Recipe from the kitchen of: Eleanor Campbell Serves:
1 C sugar
2 egg whites (room temp) Put out a
1 T lemon juice few minutes
Pinch Salt before serving
1 pkg 10 oz strawberries - thawed
1 1/2 C frozen Cool whip
2 baked pie shells - deep dish
Put egg whites, sugar, lemon juice
salt & strawberries in large
mixing bowl. Beat on high speed
15 min. Fold in Topping & pour into
shells. Freeze until served. Cover with
saran wrap after it freezes.
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# Strawberry Mile High Pie
*Recipe from the kitchen of Eleanor Campbell*
## Ingredients
- 1 cup sugar
- 2 egg whites (room temperature)
- 1 Tbsp lemon juice
- Pinch of salt
- 1 pkg (10 oz) strawberries, thawed
- 1 1/2 cups frozen Cool Whip
- 2 baked pie shells, deep dish
## Instructions
1. Put egg whites, sugar, lemon juice, salt, and strawberries in a large mixing bowl.
2. Beat on high speed for 15 minutes.
3. Fold in topping (Cool Whip) and pour into shells.
4. Freeze until served.
5. Cover with saran wrap after it freezes.
6. Put out a few minutes before serving. -
Peanut Butter Pie
1 Baked 9" pie shell Peanut Butter Pie
1 cup Creamy Peanut Butter
1/2 C superfine sugar
6 T half & half or milk
1 C whipping Cream - whipped till stiff
Peanuts for garnish
Cream peanut butter, sugar & milk in
large mixing bowl. Whip Cream & fold into
peanut Butter Mixture. When mixed well
pour into pie shell. Chill several hrs.
Garnish with nuts.
note. May substitute non-dairy whipped topping
Shave Bittersweet Choc. over top
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# Peanut Butter Pie
## Ingredients
- 1 baked 9" pie shell
- 1 cup creamy peanut butter
- 1/2 cup superfine sugar
- 6 Tbsp half & half or milk
- 1 cup whipping cream, whipped until stiff
- Peanuts for garnish
## Instructions
1. Cream peanut butter, sugar, and milk together in a large mixing bowl.
2. Whip the cream until stiff.
3. Fold whipped cream into the peanut butter mixture.
4. When mixed well, pour into the baked pie shell.
5. Chill several hours.
6. Garnish with nuts.
> **Note:** May substitute non-dairy whipped topping. Shave bittersweet chocolate over top. -
Aletha's Strawberry Pie
Aletha's Strawberry Pie
1 Baked pie shell - Cooled
1 pint fresh berries stemmed
washed & laid in pie shell
1 package frozen strawberries
3/4 C. sugar
1/4 C. flour
Pinch salt
Cook above until
thickened. While still
hot pour in 1/4 C.
Strawberry Jello
powder. Stir until
dissolved
Cool
Pour over berries
Chill
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# Aletha's Strawberry Pie
*Recipe from the kitchen of Aletha*
## Ingredients
- 1 baked pie shell, cooled
- 1 pint fresh strawberries, stemmed, washed, and laid in pie shell
- 1 package frozen strawberries
- 3/4 cup sugar
- 1/4 cup flour
- Pinch of salt
- 1/4 cup strawberry Jello powder
## Instructions
1. Stem, wash, and lay the fresh berries in the cooled baked pie shell.
2. Combine the frozen strawberries, sugar, flour, and salt in a saucepan.
3. Cook the mixture until thickened.
4. While still hot, pour in 1/4 cup strawberry Jello powder and stir until dissolved.
5. Cool the mixture.
6. Pour the cooled mixture over the berries in the pie shell.
7. Chill until set. -
Strawberry Meringue Pie Alla Lido
STRAWBERRY MERINGUE PIE
ALLA LIDO
Twelve 2-inch-square saltine crackers
(unsalted tops)
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup chopped pecans
1 bar (4 ounces) sweet cooking chocolate
1 tablespoon butter or margarine
4 cups hulled strawberries
1 cup heavy cream whipped with
2 tablespoons confectioners' sugar
With rolling pin coarsely crush crack-
ers in plastic food bag. Sprinkle 2 table-
spoons cracker crumbs on bottom of well-
greased 9-inch pie plate; reserve remaining
crumbs. In small deep bowl beat egg whites
until foamy; add cream of tartar and salt.
Beat until soft peaks form. Gradually beat
in granulated sugar 1 tablespoon at a time,
beating until very stiff and sugar is com-
pletely dissolved. Beat in vanilla just until
blended. Fold in pecans and remaining
cracker crumbs. With spatula spread over
bottom and up sides of prepared pie plate,
pushing up sides slightly above rim of pie
plate to form a shell. Bake in preheated
325° oven 30 minutes or until golden and
hard to the touch. Cool on wire rack (shell
will crack slightly on cooling). In small
saucepan over low heat melt chocolate with
butter; stir to blend. With metal spoon
drizzle chocolate mixture all over cooled
meringue shell; let set at least 15 minutes.
Reserving 2 whole strawberries for garnish,
cut remaining berries in half, larger ones
in quarters. Spoon into pie shell. Top with
dollops of whipped cream or cream piped
through pastry bag. Garnish with whole
berries. Chill until serving time. Best served
same day; cut in wedges to serve (pie will
crumble slightly). Makes 8 servings. Per
serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
44 mg chol with butter, 40 mg chol with
margarine
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# Strawberry Meringue Pie Alla Lido
*Makes 8 servings*
## Ingredients
- 12 two-inch-square saltine crackers (unsalted tops)
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 bar (4 oz) sweet cooking chocolate
- 1 Tbsp butter or margarine
- 4 cups hulled strawberries
- 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar
## Instructions
1. With a rolling pin, coarsely crush crackers in a plastic food bag.
2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
5. Beat in vanilla just until blended.
6. Fold in pecans and remaining cracker crumbs.
7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
9. Cool on a wire rack (shell will crack slightly on cooling).
10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
13. Top with dollops of whipped cream or cream piped through a pastry bag.
14. Garnish with the 2 reserved whole berries.
15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). -
Double-Good Blueberry Pie
Double-Good Blueberry Pie
It really is double-good! And it's easy to do, too.
You will need a 9-inch baked pie shell. Combine
together in a saucepan:
3 tablespoons cornstarch
3/4 cup sugar
1/8 teaspoon salt
1/4 cup water
2 cups blueberries
Cook over medium heat, stirring constantly, until
the mixture comes to a boil and has thickened.
Cook an additional 2 or 3 minutes until the sauce
has a shiny look. The mixture will be quite thick.
Remove from the heat and stir in:
1 tablespoon lemon juice
1 tablespoon butter
Set to cool. When sauce is cooled, stir in 2 cups
fresh, raw blueberries. Fill pie shell and chill.
Serve with generous dollop of whipped cream.
Double-good blueberry pie is always a popular
addition to any family picnic or gathering.
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# Double-Good Blueberry Pie
## Ingredients
- 1 9-inch baked pie shell
- 3 Tbsp cornstarch
- 3/4 cup sugar
- 1/8 tsp salt
- 1/4 cup water
- 2 cups blueberries (cooked)
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 2 cups fresh, raw blueberries
- Whipped cream, for serving
## Instructions
1. Combine cornstarch, sugar, salt, water, and 2 cups blueberries together in a saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened.
3. Cook an additional 2 or 3 minutes until the sauce has a shiny look. The mixture will be quite thick.
4. Remove from the heat and stir in the lemon juice and butter.
5. Set aside to cool.
6. When the sauce is cooled, stir in 2 cups fresh, raw blueberries.
7. Fill the baked pie shell with the blueberry mixture and chill.
8. Serve with a generous dollop of whipped cream.