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Snickerdoodles
SNICKERDOODLES
Preheat oven to 400°
Mix together thoroughly---(1 cup soft shortening
(1½ cups sugar
(2 eggs
(2 3/4 cups sifted flour
Sift together and stir in ( 2 tsp. cream tartar
(1 tsp. soda
(1/2 tsp. salt
Chill dough. Roll into balls the size of small walnuts.
Roll in a mixture of ----(2 tbsp. sugar
(2 tsp. cinnamon
Place about 2 in. apart on ungreased cooky sheet.
Back:
Bake 8 to 10 minutes in moderately hot oven (400),
until lightly browned--- but still soft. (These cookies
puff up at first----then flatten out with crinkled top.
Makes about 5 dozen 2 in. cookies.
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# Snickerdoodles
## Ingredients
- 1 cup soft shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups sifted flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
## Coating
- 2 Tbsp sugar
- 2 tsp cinnamon
## Instructions
1. Preheat oven to 400°F.
2. Mix together thoroughly: shortening, sugar, and eggs.
3. Sift together flour, cream of tartar, baking soda, and salt; stir into the shortening mixture.
4. Chill dough.
5. Roll dough into balls the size of small walnuts.
6. Roll balls in the mixture of sugar and cinnamon.
7. Place about 2 inches apart on an ungreased cookie sheet.
8. Bake 8 to 10 minutes in a moderately hot oven (400°F), until lightly browned but still soft. (These cookies puff up at first, then flatten out with a crinkled top.)
Makes about 5 dozen 2-inch cookies. -
Gala Holiday Wreaths
Gala Holiday Wreaths (Joan Herr)
1/2 cup margarine 1 cup sifted flr.
1/4 cup sifted brown sugar 1 cup finely chopped nuts
1 egg, separated Rasberry jam
Cream marg. and sugar together until
light and fluffy. Add egg yolk and
beat well. Add flour. Chill dough.
Form into small balls. Dip in egg
white and then roll in nuts. Place
on a baking sheet. Press a hole in
Back:
center of each cookie with handle of
a knife. Bake in a very slow
oven (300°) after 5 min. of baking
Press in center again & bake 10
min. Cool & fill centers with
jam.
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# Gala Holiday Wreaths
## Ingredients
- 1/2 cup margarine
- 1/4 cup sifted brown sugar
- 1 egg, separated
- 1 cup sifted flour
- 1 cup finely chopped nuts
- Raspberry jam
## Instructions
1. Cream margarine and sugar together until light and fluffy.
2. Add egg yolk and beat well.
3. Add flour.
4. Chill dough.
5. Form into small balls.
6. Dip in egg white and then roll in nuts.
7. Place on a baking sheet.
8. Press a hole in the center of each cookie with the handle of a knife.
9. Bake in a very slow oven (300°).
10. After 5 minutes of baking, press in the center again and bake 10 minutes more.
11. Cool and fill centers with jam. -
Peanut Butter Crunchies
(not baked)
Peanut butter crunchies
5 cups corn flakes
1 box Baker's peanut chips
3 Tablesppons peanut butter
1 pkg. caramel buds
Melt peanut chips and peanut butter and caramel buds over hot water.
Put flakes in bowl and pour mix over.
Stir until cooled. Drop by tablespoon on
waxed paper 1 hr. to set up.
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# Peanut Butter Crunchies (Not Baked)
## Ingredients
- 5 cups corn flakes
- 1 box Baker's peanut chips
- 3 Tbsp peanut butter
- 1 pkg caramel buds
## Instructions
1. Melt peanut chips, caramel buds, and peanut butter over hot water.
2. Put flakes in bowl and pour mix over.
3. Stir until cooled.
4. Drop by tablespoon on waxed paper and let set up for 1 hour. -
Chocolate Chip Bars
Chocolate Chip Bars
1/3 c.shortening 1½ c. flour
1/3 c.butter or margarine ¾ teas.soda
Softened ¼ teas.salt
½ c.granulated sugar ½ c. chopped nuts
½ c.brown sugar (packed) 1 pkg.(6 oz.) semi sw.
1 egg chocolate pieces
1 teas. vanilla
Heat oven to 375°.Mix shortening,butter,sugars,egg
and vanilla thoroughly. Stir in remaining ingredients
Spread in ungreased obling pan.13 x 9 x 2 inches.
bake 20-25 minutes. Cool; cut into bars,about 3 x 1.
makes about 32.
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# Chocolate Chip Bars
## Ingredients
- 1/3 cup shortening
- 1/3 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped nuts
- 1 pkg (6 oz) semi-sweet chocolate pieces
## Instructions
1. Heat oven to 375°.
2. Mix shortening, butter, sugars, egg and vanilla thoroughly.
3. Stir in remaining ingredients.
4. Spread in ungreased oblong pan, 13 x 9 x 2 inches.
5. Bake 20–25 minutes.
6. Cool; cut into bars, about 3 x 1.
7. Makes about 32. -
Pineapple-Cherry Holiday Delight
Pineapple-Cherry Holiday Delight
1 lb. jar cherries (maraschino)
1 can (37¢) chunk pineapple
1 cup sugar
1 " starter
Drain pineapple and cherries.
Place the pineapple, cherries,
sugar and starter in gallon
jar and let stand one week.
(over)
Back:
2 nd wk. repeat
3 rd " "
4 th " "
5 th ready to eat
Jan. 16/66
(Tillie)
---
# Pineapple-Cherry Holiday Delight
*A traditional "Friendship Fruit" fermented fruit starter dish*
## Ingredients
- 1 lb jar maraschino cherries
- 1 can chunk pineapple
- 1 cup sugar
- 1 cup starter (see Editor's Notes)
## Instructions
1. Drain pineapple and cherries.
2. Place the pineapple, cherries, sugar, and starter in a gallon jar. Cover loosely (do not seal airtight) and let stand at room temperature one week, stirring every few days.
3. 2nd week: Add same amounts of pineapple, cherries, sugar, and starter. Stir, cover loosely, and let stand another week.
4. 3rd week: Repeat.
5. 4th week: Repeat.
6. 5th week: Fruit is ready to use.
## Serving Suggestions
- Drain fruit and serve over vanilla ice cream
- Use drained fruit in a dense holiday pound or fruit cake
- Serve alongside ham or holiday dishes
- Strain liquid and serve as a sweet cordial
- Reserve 1 cup of liquid as starter to pass along to friends
## Editor's Notes
**What is a "starter"?**
This is a traditional "Friendship Fruit" recipe — a self-perpetuating fermented fruit mixture passed between friends and neighbors, similar in concept to a sourdough starter. Each batch produces enough liquid to share a cup with someone else to begin their own batch.
**If you don't have a starter:**
Substitute 1 cup brandy or rum. The alcohol approximates what a mature fermented starter would contribute. After one week of fermentation with the fruit and sugar, the mixture will develop its own active starter character.
**Storage:**
Keep at room temperature throughout the process. Cover loosely — the jar must not be sealed airtight as the active fermentation produces gas.
**Stirring:**
Stir every few days throughout each week to keep fermentation active and even.
**"Ready to eat" (week 5):**
Refers to the fermented fruit, not the liquid. The liquid can be strained off separately as a sweet boozy cordial or reserved as starter for the next batch.
**The "friendship" tradition:**
Recipes like this were passed between neighbors and family members along with a cup of active starter — the gift of the starter was the gift of the recipe. Without received starter, the recipe is incomplete, which is why the from-scratch substitution above is useful for modern cooks. -
Caterer's Buffet Chicken Dish
Caterer's Buffet Chicken Dish
5 lbs Chicken 4C & 6T Chicken broth
1 Carrot 1C milk
1 loaf 2-day old bread 1 Cup flour
1/2 C. butter 4 eggs beaten
Parsley - 2 tbs 1 pkg frozen peas
2 large Celery stalks, diced
1 T poultry seasoning or sage
3 t salt
dash pepper
1 C fat from broth
Back:
Simmer chicken in 2 qts water and Carrot & onion
til done. Cool in liquid, drain & cube. Cube bread,
saute in butter parsley, onion & celery. Cook 5 min.
Combine with bread, salt & pepper, sage & mix with
6T broth. Skim 1 cup fat & melt in pan. Stir in
flour til smooth. Heat 4C. broth & 1C milk
in pan. Add broth mix & 2t salt to fat mixture.
Cook til thick. Add some of hot mixture to
4 beaten eggs & cook over low heat 3 min. more.
Combine a layer of stuffing pour 1/2 of
sauce. Add chicken, pour on remaining
sauce. Top with sauteed crumbs.
Bake 350° for 30 min.
---
# Caterer's Buffet Chicken Dish
## Ingredients
- 5 lbs chicken (bone in, skin on)
- 1 carrot
- 2 onions
- 1 loaf 2-day old bread
- 1/2 cup butter
- 2 Tbsp parsley
- 2 large celery stalks, diced
- 1 Tbsp poultry seasoning or sage
- 3 tsp salt (divided)
- Dash pepper
- 1 cup fat from broth
- 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
- 1 cup milk
- 1 cup flour
- 4 eggs, beaten
- 1 pkg frozen peas
## Instructions
1. Simmer chicken in 2 quarts water with carrot and onion until done.
2. Cool in liquid, drain, and cube the chicken.
3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
7. Cook until thick.
8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
10. Add chicken and peas, then pour on remaining sauce.
11. Top with sautéed bread.
12. Bake at 350° for 30 minutes.
Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ. -
Sugar Cookies
Sugar Cookies
1c oleo 1 cup gran sugar
1c veg oil 2 eggs ) Cream all
1c powdered sugar ) this together
Add 4 cups flour 1tsp B.soda, 1tsp Cream
of tartar, 1/2 tsp salt, 1tsp vanilla
Sift dry ingredients together twice
Chill dough - Roll in small balls
Roll balls in gran sugar. Press flat
with small glass first dip in sugar
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for each cookie
Heat 350° 8-10 min
Bake light in color
1/2 recipe makes about 4 doz
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# Sugar Cookies
## Ingredients
- 1 cup oleo
- 1 cup vegetable oil
- 1 cup powdered sugar
- 1 cup granulated sugar
- 2 eggs
- 4 cups flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla
## Instructions
1. Cream together oleo, vegetable oil, powdered sugar, granulated sugar, and eggs.
2. Sift dry ingredients (flour, baking soda, cream of tartar, and salt) together twice.
3. Add sifted dry ingredients and vanilla to creamed mixture; mix well.
4. Chill dough.
5. Roll dough into small balls.
6. Roll balls in granulated sugar.
7. Place on baking sheet and press flat with a small glass, first dipped in sugar, for each cookie.
8. Bake at 350° for 8–10 minutes until light in color. -
Fondue
FONDUE
1 3/4 c. grated swiss
1/2 c. " cheddar
1 cup chablis or other white wine
2 Tbl. flour
2 Tbl. water
salt to taste
sprinkling of cayenne (optional)
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1. melt cheeses
2. stir in combination of
flour & water
3. add wine
4. stir Til combined
5. season to taste
---
# Fondue
## Ingredients
- 1 3/4 cups grated Swiss cheese
- 1/2 cup grated cheddar cheese
- 1 cup chablis or other white wine
- 2 Tbsp flour
- 2 Tbsp water
- Salt to taste
- Sprinkling of cayenne (optional)
## Instructions
1. Melt cheeses.
2. Stir in combination of flour and water.
3. Add wine.
4. Stir til combined.
5. Season to taste. -
Applesauce Jello Salad
Applesauce - Jello Salad
1 small lime jello
1 c hot water
1 c applesauce
1/2 c walnuts chopped
1/2 c celery cut fine
3 tbs salad dressing
Combine jello & water till dissolved then add
all other ingredients. Jello does not have to
set before adding ingredients
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# Applesauce Jello Salad
## Ingredients
- 1 small lime Jello
- 1 cup hot water
- 1 cup applesauce
- 1/2 cup walnuts, chopped
- 1/2 cup celery, cut fine
- 3 Tbsp salad dressing
## Instructions
1. Combine Jello and water until dissolved.
2. Add all other ingredients.
3. Note: Jello does not have to set before adding ingredients. -
Ice Cream (Eagle Brand)
1 Can Eagle Brand Sweetened
Condensed Milk
28oz bottle soda pop or 2 12oz cans
Mix in Mixing bowl - Pour in
freezer tray until firm slush
Beat and replace in freezer
Can be turned in the ice cream freezer
Back:
t or
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# Ice Cream (Eagle Brand)
## Ingredients
- 1 can Eagle Brand Sweetened Condensed Milk
- 28 oz bottle soda pop or 2 12 oz cans
## Instructions
1. Mix in mixing bowl.
2. Pour in freezer tray until firm slush.
3. Beat and replace in freezer.
4. Can be turned in the ice cream freezer. -
Frosty Strawberry Squares
Frosty Strawberry Squares
1 Cup sifted all-purpose flour
1/4 Cup brown sugar
1/2 cup Chopped Walnuts
1/2 cup butter or margarine - melted
2 egg whites
2/3 cup gran. sugar
1 - 10 oz pkg. frozen strawberries
2 T lemon juice
1 Cup whipping cream whipped (Cool - whip)
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Stir together 1st - 4 ingredients - spread evenly
in shallow baking pan - (9 x 12/13). Bake at 350°
20 mins - stirring occasionally. Sprinkle 2/3 of
Crumbs in 9x13 pan.
Combine egg whites, sugar, berries & lemon
juice in lg. bowl, with elect. beaters. Beat at
high speed till stiff peaks - a good 10 mins.
Fold in whipped cream. Spoon over crumbs - top with
remain crumbs. Freeze 6 hrs. or over night.
Cut in sqs. No need to take out early before
serving.
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# Frosty Strawberry Squares
## Ingredients
- 1 cup sifted all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup butter or margarine, melted
- 2 egg whites
- 2/3 cup granulated sugar
- 1 - 10 oz pkg. frozen strawberries
- 2 Tbsp lemon juice
- 1 cup whipping cream, whipped (Cool Whip)
## Instructions
1. Stir together the first 4 ingredients. Spread evenly in a shallow baking pan (9 x 13). Bake at 350° for 20 minutes, stirring occasionally.
2. Sprinkle 2/3 of the crumbs in a 9 x 13 pan.
3. Combine egg whites, sugar, berries, and lemon juice in a large bowl with electric beaters. Beat at high speed until stiff peaks form — a good 10 minutes.
4. Fold in whipped cream.
5. Spoon mixture over crumbs. Top with remaining crumbs.
6. Freeze 6 hours or overnight.
7. Cut in squares. No need to take out early before serving. -
Cheese Pie
Cheese Pie Serves 6
Recipe from the kitchen of Sue Plummer
Crust: Combine —
1 1/4C vanilla wafer crumbs
1/4C margarine
1T sugar 1/8t salt
Press in 9" pie pan. Bake at
350° 6 min. Cool 10 min.
Filling: Combine & beat 'til
smooth — 1lg & 1sm cream cheese
2eggs — 3/4C sugar — 2t vanilla
Bake 15-20 min at 350° (over)
Back:
Topping: Mix well — 1C sour cream
3 1/2 T sugar, 1 t vanilla — Pour
over pie after just baking. Bake
another 10 min. Remove from
oven & chill at least 5 hrs.
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# Cheese Pie
*Recipe from the kitchen of Sue Plummer — Serves 6*
## Crust Ingredients
- 1 1/4 cup vanilla wafer crumbs
- 1/4 cup margarine
- 1 Tbsp sugar
- 1/8 tsp salt
## Crust Instructions
1. Combine crust ingredients.
2. Press into a 9" pie pan.
3. Bake at 350° for 6 minutes.
4. Cool 10 minutes.
## Filling Ingredients
- 1 large & 1 small package cream cheese (12oz total)
- 2 eggs
- 3/4 cup sugar
- 2 tsp vanilla
## Filling Instructions
1. Combine cream cheese, eggs, sugar, and vanilla; beat until smooth.
2. Pour into cooled crust.
3. Bake at 350° for 15–20 minutes.
## Topping Ingredients
- 1 cup sour cream
- 3 1/2 Tbsp sugar
- 1 tsp vanilla
## Topping Instructions
1. Mix sour cream, sugar, and vanilla well.
2. Pour over pie immediately after baking.
3. Bake another 10 minutes.
4. Remove from oven and chill at least 5 hours.
Editors Note: For cream cheese, "large" = 8 oz, "small" = 3 oz; standard Philadelphia Cream Cheese retail sizes of the era. 12 oz total is an acceptable modern substitution.