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Orange Bran Tarts
Orange Bran tarts.
1 cup Bran 4/2 cup shortening
1 " flour- 5 tablesp. strained
1/2 teaspoon salt orang juice.
2 tablespoons powdered sugar.
Combine dry ingredients add orang- orange
juice to make a stiff dough. Roll over a
slightly floured board. roll to 1/8 inch thickness
and fit over small pan to make tarts. bake in a
hot oven. 4o - about 12 minutes. when cold fill with
Back:
sugared oranges. and top with whip cream.
1 1/4 cups sliced sugared oranges.
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# Orange Bran Tarts
## Ingredients
- 1 cup bran
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp powdered sugar
- 1/2 cup shortening
- 5 Tbsp strained orange juice
## Filling
- 1 1/2 cups sliced sugared oranges
- Whipped cream, to top
## Instructions
1. Combine dry ingredients; add orange juice to make a stiff dough.
2. Roll out over a slightly floured board to 1/8 inch thickness.
3. Fit over small pans to make tarts.
4. Bake in a hot oven (400°) about 12 minutes.
5. When cold, fill with sugared oranges and top with whipped cream. -
Orange Boiled Icing
Orange boiled Icing
1½ c. sugar ½ c orange juice whites of 2 eggs
Heat sugar & orange juice slowly and boil
without stirring till sirup spins permanent
thread. Pour over beaten whites and
beat till stiff enough to spread
Card 1 Back: blank
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# Orange Boiled Icing
## Ingredients
- 1 1/2 c. sugar
- 1/2 c. orange juice
- Whites of 2 eggs
## Instructions
1. Heat sugar and orange juice slowly and boil without stirring until syrup spins a permanent thread (230–235°F).
2. Pour over beaten egg whites.
3. Beat until stiff enough to spread. -
Orange Blossom Cocktail
Orange Blossom Cocktail gin
1/2 jigger of gin
1/2 " orange juice.
Shake cracked ice and strain into
glass.
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# Orange Blossom Cocktail
## Ingredients
- 1/2 jigger gin
- 1/2 jigger orange juice
## Instructions
1. Combine gin and orange juice.
2. Shake with cracked ice and strain into glass.
## Editor's Note
- I would use 2 oz each of gin and orange juice for a larger cocktail. -
Orange Biscuits
Orange Biscuits
4 tblsp. shortening
2 cups sifted flour. - 1 " grated orange r.
2 tsp. Calumet - 2/3 cup milk. (about)
½ " salt. - 12 cubes cut sugar
2 tblsp. sugar - ¼ cup orange juice
Prepare as usual. cut in orange rind after
shortening. add milk. until soft. Roll ½ in+
cut small. on top of each biscuit place
x ½ cube of sugar dipped in orange juice
Bake in hot oven. 450 - Makes 24 Biscuits!
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# Orange Biscuits
## Ingredients
- 2 cups sifted flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- 2 Tbsp sugar
- 4 Tbsp shortening
- 1 tsp grated orange rind
- 2/3 cup milk (about)
- 12 cubes cut sugar
- 1/4 cup orange juice
## Instructions
1. Prepare as usual. Cut in orange rind after shortening.
2. Add milk until soft.
3. Roll 1/2 inch thick and cut small.
4. On top of each biscuit place 1/2 cube of sugar dipped in orange juice.
5. Bake in hot oven at 450°. Makes 24 biscuits. -
Onions in Different Batter
Onions in different batter
1 large onion thinly sliced
1 cup beer
Flour
Cooking oil
Salt to taste
Separate onion into rings. Combine
beer with enough flour to make a thin
batter. Coat onion rings with batter, a
few at a time. Fry in preheated 375° oil
for 1 minute or until golden brown;
drain. Sprinkle with salt before serv-
ing. Yield: 4 servings.
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# Onions in Different Batter
## Ingredients
- 1 large onion, thinly sliced
- 1 cup beer
- Flour
- Cooking oil
- Salt to taste
## Instructions
1. Separate onion into rings.
2. Combine beer with enough flour to make a thin batter.
3. Coat onion rings with batter, a few at a time.
4. Fry in preheated 375° oil for 1 minute or until golden brown; drain.
5. Sprinkle with salt before serving.
Yield: 4 servings. -
Onion Pie
Onion Pie
Crust-Crush 30 square saltine crackers (1 sleeve) and drizzle 1/2 c. melted
butter over the top
Saute until golden brown-3c thinly sliced onions in 1/4 c butter-put on top of
crackers in a shallow pan
Sprinkle 1/2 pound (2 cup package) grated sharp cheddar cheese on top of
the onions
When time to put in oven add 1 1/2 c. scalded milk to 3 beaten eggs
Pour mixture over the top of the cheese
Bake 350 degrees for 45-50 minutes until the edges are golden brown and
the middle puffs up a little
Makes 8x8 pan
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# Onion Pie
## Ingredients
- 30 square saltine crackers (1 sleeve), crushed
- 1/2 cup butter, melted (for crust)
- 3 cups onions, thinly sliced
- 1/4 cup butter (for sautéing onions)
- 1/2 pound (2 cup package) grated sharp cheddar cheese
- 1 1/2 cups scalded milk
- 3 eggs, beaten
## Instructions
1. Crush 30 square saltine crackers and drizzle 1/2 cup melted butter over the top to form the crust.
2. Sauté thinly sliced onions in 1/4 cup butter until golden brown.
3. Place onions on top of crackers in a shallow 8x8 pan.
4. Sprinkle 1/2 pound grated sharp cheddar cheese on top of the onions.
5. When ready to bake, add 1 1/2 cups scalded milk to 3 beaten eggs and mix together.
6. Pour the milk and egg mixture over the top of the cheese.
7. Bake at 350 degrees for 45–50 minutes until the edges are golden brown and the middle puffs up a little. -
Olive Nut Spread
Olive Nut Spread
6oz Cream Cheese
3/4c Chopped nuts
3/4c Chopped olives
1/2c. Mayo
1-2T olive juice
pepper.
Soften Cream Cheese, add mayo
mix well. Add remaining
ingredients, mix well. Refrigerate
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# Olive Nut Spread
## Ingredients
- 6 oz cream cheese
- 3/4 cup chopped nuts
- 3/4 cup chopped olives
- 1/2 cup mayo
- 1–2 Tbsp olive juice
- Pepper
## Instructions
1. Soften cream cheese, add mayo, mix well.
2. Add remaining ingredients, mix well.
3. Refrigerate. -
Old-fashioned Peach Pie
Old-fashioned Peach Pie
It's perfect—just enough sugar and just
enough spice—
¾ cup sugar
3 tablespoons enriched flour
¼ teaspoon nutmeg or cinnamon
5 cups sliced peaches
• • •
1 recipe Plain Pastry
• • •
2 tablespoons butter or
margarine
Combine sugar, flour, and spice.
Add to peaches; mix lightly.
Spread in 9-inch pastry-lined pie-
plate; dot with butter. (Sprinkle
with extra nutmeg or cinnamon, if
desired.) Top with lattice crust;
crimp edges. Bake in hot oven
(400°) 40 to 45 minutes or till
done. Serve warm with whipped
cream or ice cream; or pass pitcher
of cream. Lattice Crust: Cut
strips of dough ½ to ¾ inch wide
with pastry wheel or knife. Lay
lengthwise strips on top of filled
pie at 1-inch intervals. Fold back
alternate strips to help you weave
crosswise strips over and under,
placing them on the diagonal.
Trim bottom crust and lattice
strips even with outer rim; seal
edges. Dampen edge lightly with
water and place extra strip over it,
covering ends of lattice. Seal,
crimp edge. Tasting-Test Kitch-
en note: For drained canned or
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# Old-fashioned Peach Pie
## Ingredients
- 1 recipe Plain Pastry
- 3/4 cup sugar
- 3 Tbsp enriched flour
- 1/4 tsp nutmeg or cinnamon
- 5 cups sliced peaches
- 2 Tbsp butter or margarine
## Instructions
1. Combine sugar, flour, and spice.
2. Add to peaches; mix lightly.
3. Spread in 9-inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.)
4. Top with lattice crust; crimp edges.
5. Bake in hot oven (400°) 40 to 45 minutes or till done.
6. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
## Lattice Crust
1. Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife.
2. Lay lengthwise strips on top of filled pie at 1-inch intervals.
3. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
4. Trim bottom crust and lattice strips even with outer rim; seal edges.
5. Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
6. Seal, crimp edge. -
Old-Fashioned Cheesecake with Zwieback Crust
Card 1 Front:
OLD-FASHIONED CHEESECAKE WITH ZWIEBACK CRUST
ZWIEBACK CRUST
3 cups low-fat cottage cheese
1 cup sugar
4 eggs
1 cup whipping cream
1/8 teaspoon salt
Juice and rid of ½ large lemon
¼ cup flour
½ teaspoon vanilla
Prepare Zwieback Crust; set aside.
Using steel blade of food processor, blend
together cottage cheese, sugar, and eggs until
smooth. Add remaining ingredients, processing
until well mixed.
Card 1 Back:
Turn into prepared crust. Sprinkle with re-
served 3/4 cup crumb mixture. Bake in 350-
degree oven about 1 hour and 15 minutes, until
set. Turn off oven heat, open door and let
cake remain in refrigerator several hours.
Makes 10 servings.
ZWIEBACK CRUST: In food processor, crush 1
package (6 oz.) zwieback into fine crumbs. Add
½ cup sugar, 1 teaspoon cinnamon and 1/3 cup
melted butter, processing until well mixed. Set
aside 3/4 cup of the mixture to sprinkle on top
of cheesecake. Press remaining mixture onto
bottom and up sides of 9" springform pan.
NOTE: Made with cottage cheese, this is a
wonderfully light creation, ideal to serve
after a heavy meal.
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# Old-Fashioned Cheesecake with Zwieback Crust
*Makes 10 servings*
## Ingredients
### Zwieback Crust
- 1 package (6 oz.) zwieback
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/3 cup melted butter
### Cheesecake Filling
- 3 cups low-fat cottage cheese
- 1 cup sugar
- 4 eggs
- 1 cup whipping cream
- 1/8 tsp salt
- Juice and rind of 1/2 large lemon
- 1/4 cup flour
- 1/2 tsp vanilla
## Instructions
### Zwieback Crust
1. In a food processor, crush 1 package (6 oz.) zwieback into fine crumbs.
2. Add 1/2 cup sugar, 1 tsp cinnamon, and 1/3 cup melted butter; process until well mixed.
3. Set aside 3/4 cup of the mixture to sprinkle on top of cheesecake.
4. Press remaining mixture onto bottom and up sides of a 9" springform pan.
### Cheesecake Filling
1. Prepare Zwieback Crust; set aside.
2. Using the steel blade of a food processor, blend together cottage cheese, sugar, and eggs until smooth.
3. Add remaining ingredients (whipping cream, salt, lemon juice and rind, flour, and vanilla); process until well mixed.
### Assembly
1. Turn filling into prepared crust.
2. Sprinkle with reserved 3/4 cup crumb mixture.
3. Bake in a 350°F oven for about 1 hour and 15 minutes, until set.
4. Turn off oven heat, open door, and let cake remain in oven several hours.
5. Refrigerate for several hours before serving. -
Old Fashioned Gingerbread
Card 1 Front of recipe RCA0009-20260629-0083
Old Fashioned Gingerbread
Ingredients:
1/2 cup fresh churned butter 1 tablespoon ground ginger
1/2 cup sugar 1 tablespoon baking soda
1 cup molasses 2 1/2 cups flour
1 teaspoon salt 2 eggs
1 teaspoon cinnamon 1 1/2 cups buttermilk
1 teaspoon ground cloves
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven
6. Bake for 40 minutes at 350°.
Note: this recipe is over 200 years old.
Card 1 Back of recipe RCA0009-20260629-0083
I baked a pan full of gingerbread
and left it on the stove to cool while
I went for a ride in the country.
When I got back, half the cake was
gone. Later that day, my sister and
her husband confessed that they
had taken half the gingerbread. It
was all right with me. Whatever I
have that somebody wants, they can
have it.
-- Mae Stevens
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# Old Fashioned Gingerbread
*Recipe from the kitchen of Mae Stevens*
*I baked a pan full of gingerbread and left it on the stove to cool while I went for a ride in the country. When I got back, half the cake was gone. Later that day, my sister and her husband confessed that they had taken half the gingerbread. It was all right with me. Whatever I have that somebody wants, they can have it.*
## Ingredients
- 1/2 cup fresh churned butter
- 1/2 cup sugar
- 1 cup molasses
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 Tbsp ground ginger
- 1 Tbsp baking soda
- 2 1/2 cups flour
- 2 eggs
- 1 1/2 cups buttermilk
## Instructions
1. In a bowl, cream butter and sugar together until well mixed.
2. Blend in remaining ingredients.
3. Grease a 9" x 13" baking pan.
4. Heat pan in 350° oven until very hot.
5. Remove pan from oven, pour in batter and return to oven.
6. Bake for 40 minutes at 350°. -
Old Fashioned Cream Cake
Old Fashioned Cream Cake
1/3 cup shortening 1 2/3 cups flour.
1 cup sugar 2 teasp. baking powder
1 teasp. vanilla. 1/3 " salt.
1/2 cup milk. 2 eggs.
cream shortening sugar add eggs well beaten vanilla
sift dry ingredients, add alternately with
milk. bake in oven 375 - about 20 minutes
twin layer pans. put together with cooked cream
filling- and sprinkle sifted confectioners sugar
on top.
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# Old Fashioned Cream Cake
## Ingredients
- 1/3 cup shortening
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup milk
- 1 2/3 cups flour
- 2 tsp baking powder
- 1/3 tsp salt
- 2 eggs, well beaten
## Instructions
1. Cream shortening and sugar.
2. Add eggs well beaten and vanilla.
3. Sift dry ingredients; add alternately with milk.
4. Bake in oven at 375° about 20 minutes in twin layer pans.
5. Put together with cooked cream filling and sprinkle sifted confectioners sugar on top. -
Old Fashioned Apple Crescent
Here's what's cookin' Old Fashioned Apple Crescent Serves
Recipe from the kitchen of Mary Quantrell
3/4 C. sugar 6 apples (pared
1 T bsp. cornstarch cored & sliced)
1 tsp cinnamon 2 recipes double
crust pastry
Mix together first 3 ingredients.
Toss with apples & lemon juice. Roll dough
1/8" thick & cut into 12 - 7" circles. Place 1/2
cup filling on half of each circle. Fold
dough over filling to form crescent, seal
edges with fork. Cut slits in top.
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Bake on cookie sheet at 425°F. for 20
min.
When cool, wrap crescents individually
and freeze. Makes 12.
For 1 - 9" pie: Use only 1 recipe double
crust pastry; dot filling with 1 Tbsp.
margarine & bake 50 min at 425°F.
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# Old Fashioned Apple Crescent
*Recipe from the kitchen of Mary Quantrell*
*Makes 12*
## Ingredients
- 3/4 cup sugar
- 1 Tbsp cornstarch
- 1 tsp cinnamon
- 6 apples, pared, cored & sliced
- Lemon juice
- 2 recipes double crust pastry
## Instructions
1. Mix together the first 3 ingredients (sugar, cornstarch, cinnamon).
2. Toss with apples and lemon juice.
3. Roll dough 1/8" thick and cut into 12 circles, each 7" in diameter.
4. Place 1/2 cup filling on half of each circle.
5. Fold dough over filling to form a crescent shape.
6. Seal edges with a fork.
7. Cut slits in top.
8. Bake on a cookie sheet at 425°F for 20 minutes.
9. When cool, wrap crescents individually and freeze.
### Alternate Method: 1 — 9" Pie
1. Use only 1 recipe double crust pastry.
2. Dot filling with 1 Tbsp margarine.
3. Bake 50 minutes at 425°F.