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Date Cake
DATE CAKE
1/2 c dates cut up
1 C boilinb water
1 tsp soda
Put soda in boiling water and pour over dates--let cool
Add 1 c sugar and 1 egg
Add date mix and 1 cup flour
Bake at 350 degrees in greased and floured pan.
FROST: 1/2 c brown sugar
3 Tbs milk
1 Tbs butter
Add 1/2 c powdered sugar while hot and 1/2 to
1 tsp maple extract
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# Date Cake
## Ingredients
- 1/2 cup dates, cut up
- 1 cup boiling water
- 1 tsp soda
- 1 cup sugar
- 1 egg
- 1 cup flour
## Instructions
1. Put soda in boiling water and pour over dates. Let cool.
2. Add sugar and egg.
3. Add date mixture and flour.
4. Bake at 350 degrees in a greased and floured pan.
## Frosting
### Ingredients
- 1/2 cup brown sugar
- 3 Tbsp milk
- 1 Tbsp butter
- 1/2 cup powdered sugar
- 1/2 to 1 tsp maple extract
### Instructions
1. Combine brown sugar, milk, and butter; bring to boil.
2. While hot, add powdered sugar and maple extract. Mix well.
3. Spread over cake. -
Quickie Pickle
Quickie Pickle
2 medium cucumbers ½ c. sugar.
3 " onions
½ c. white vinegar ½ tsp salt.
Do not peel cucumbers, score them
lengthwise with tine of fork. Slice
paper thin. Slice onion, separate
into rings. Combine with cucumbers
combine vinegar & sugar salt. Stir
over low heat until sugar dissolves.
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Bring to a boil. Pour over cucs &
onions. Chill, recipe 6 hr 8 serving
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# Quickie Pickle
## Ingredients
- 2 medium cucumbers
- 3 onions
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Do not peel cucumbers; score them lengthwise with tine of fork. Slice paper thin.
2. Slice onions and separate into rings. Combine with cucumbers.
3. Combine vinegar, sugar, and salt. Stir over low heat until sugar dissolves.
4. Bring to a boil. Pour over cucumbers and onions.
5. Chill. Recipe makes 6–8 servings. -
Watermelon
Watermellon
Serve with sliced lemon
cherry
powdered ginger
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# Watermelon
## Ingredients
- Sliced lemon
- Cherry
- Powdered ginger
## Instructions
1. Serve watermelon with sliced lemon, cherry, and powdered ginger. -
Impossible Pie
Impossible Pie Serves 6
1/2 C Bisquick
4 eggs
2 cups milk
3½ oz of cocoanut
1/2 cup sugar
1teas. vanilla
3 tbs butter
Put all of the above in blender till well mixed.
Pour into a 9 inch pie plate(buttered)
Bake 350° for 25 to 30 minutes. COOL & EAT.
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# Impossible Pie
*Serves 6*
## Ingredients
- 1/2 cup Bisquick
- 4 eggs
- 2 cups milk
- 3 1/2 oz coconut
- 1/2 cup sugar
- 1 tsp vanilla
- 3 Tbsp butter
## Instructions
1. Put all of the above in blender till well mixed.
2. Pour into a 9 inch pie plate (buttered).
3. Bake at 350° for 25 to 30 minutes.
4. Cool and eat. -
Coconut Cream Pie
Coconut Cream Pie
1 Baked 9" crust 3 eggs separated
1/4 c Corn Starch 1 tsp Vanilla
2/3 c sugar 1 c flaked Coconut
1/2 tsp salt 6 Tbsp sugar
2 1/2 c milk
mix starch, sugar, salt in double boiler. Slowly
stir in milk. Cover over boiling water, stir
constantly till thick enough to mound slightly
when poured from spoon - Cover, Cook 10 min
more stirring occasionally. Stir a little hot
mixture into beaten egg yolks; then stir all into
hot mixture, cook 2 mins - stir constantly. Remove
from boiling water - Stir in Vanilla & 3/4 c coconut
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Cool to room temperature. Turn into
pastry shell. Beat egg whites till foamy add
sugar, 1 tblsp at time beating well after each
addition. Continue Beating till stiff peaks
Spread meringue around edges first touching
all crust edges. Then fill Center, Sprinkle 1/4 c
coconut on top Bake 425° 5 min
till meringue is Brown - Cool at
Room temp -
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# Coconut Cream Pie
## Ingredients
- 1 baked 9" pie crust
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/2 tsp salt
- 2 1/2 cups milk
- 3 eggs, separated
- 1 tsp vanilla
- 1 cup flaked coconut
## Meringue
- 6 Tbsp sugar
## Instructions
1. Mix cornstarch, sugar, and salt in double boiler. Slowly stir in milk.
2. Cover over boiling water; stir constantly till thick enough to mound slightly when poured from spoon.
3. Cover and cook 10 minutes more, stirring occasionally.
4. Stir a little hot mixture into beaten egg yolks; then stir all back into hot mixture. Cook 2 minutes, stirring constantly.
5. Remove from boiling water. Stir in vanilla and 3/4 cup coconut.
6. Cool to room temperature. Turn into pastry shell.
## Meringue
1. Beat egg whites till foamy.
2. Add sugar, 1 Tbsp at a time, beating well after each addition.
3. Continue beating till stiff peaks form.
4. Spread meringue around edges first, touching all crust edges, then fill center.
5. Sprinkle remaining 1/4 cup coconut on top.
6. Bake at 425° for 5 minutes, until meringue is brown.
7. Cool at room temperature. -
Frozen Date Nut Ice Cream Pie
Better recipe
Frozen Date Nut Ice Cream Pie
1 qt or 2 pts ice cream 1/2 c cold water
1 8 oz pkg. pitted dates 1/4 c chopped pecans
1/2 c water 1 c vanilla wafer crumbs
1/2 c sugar 3 finely crushed
1 tsp lemon juice 1/4 c 1/2 stick butter
1 TBsp. plain gelatine melted.
Cut dates in fourths. Combine with water,
sugar & lemon juice. Cover and cook
slowly until dates are soft. Cool. Stir
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in gelatine which has been dissolved
in 1/2 c cold water. Add nuts. Combine
wafer crumbs with butter. Press onto
sides & bottom of 9" pie plate. Chill.
Spread 1 pt. ice cream over crust. Cover
with date mixture. Top with 1 pt. slightly
softened ice cream. Garnish with addi
tional wafer crumbs or nuts. Freeze
until ready to serve. serves 8.
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# Frozen Date Nut Ice Cream Pie
*Better recipe*
## Ingredients
- 1 qt or 2 pts ice cream
- 1 (8 oz) pkg pitted dates
- 1/2 c water
- 1/2 c sugar
- 1 tsp lemon juice
- 1 Tbsp plain gelatine
- 1/2 c cold water
- 1/4 c chopped pecans
- 1 c vanilla wafer crumbs, finely crushed
- 1/4 c (1/2 stick) butter, melted
## Instructions
1. Cut dates in fourths.
2. Combine with water, sugar, and lemon juice. Cover and cook slowly until dates are soft. Cool.
3. Stir in gelatine which has been dissolved in 1/2 c cold water.
4. Add nuts.
5. Combine wafer crumbs with butter. Press onto sides and bottom of 9" pie plate. Chill.
6. Spread 1 pt ice cream over crust.
7. Cover with date mixture.
8. Top with 1 pt slightly softened ice cream.
9. Garnish with additional wafer crumbs or nuts.
10. Freeze until ready to serve.
Serves 8. -
Harriet's Peach Pie
Harriet's Peach Pie
In a double boiler combine 1/4 C. of
each of sugar & light brown sugar,
2 tbsp. corn starch, 1/2 tsp salt, and
a pinch of cinnamon. Add 1 1/2 cups
sour cream, 1/4 C. honey, 1/8 tsp almond
extract, 2 egg yolks, beaten. Cook the
mixture, stirring constantly, over
hot but not boiling water, until its
thickened. Cool mixture thoroughly.
Line - 10 in pie plate with flaky
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pastry, & bake in a hot oven. at
400° F. for 8 to 10 - min. Cool shell.
Slice enough washed & peeled
peaches to make 4 to 5 C. sliced
peaches & drain well. Add the peaches
to the cooled custard & turn mixture
in cooled pie shell. Cover pie with
lattice work crust & bake at 450°
for 15 mins. lower temperature to
350° & continue baking the pie until
crust is golden. Cool & top with 1/2 C. sour
sugar & little cinnamon cream & 2 TBsp. brown
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# Harriet's Peach Pie
## Ingredients
- 10-inch flaky pastry pie shell (unbaked)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 Tbsp corn starch
- 1/2 tsp salt
- Pinch of cinnamon
- 1 1/2 cups sour cream
- 1/4 cup honey
- 1/8 tsp almond extract
- 2 egg yolks, beaten
- 4 to 5 cups fresh peaches, washed, peeled, sliced, and drained well
## Topping
- 1/2 cup sour cream
- 2 Tbsp brown sugar
- Little cinnamon
## Instructions
1. In a double boiler, combine sugar, light brown sugar, corn starch, salt, and a pinch of cinnamon.
2. Add sour cream, honey, almond extract, and beaten egg yolks.
3. Cook the mixture, stirring constantly, over hot but not boiling water, until thickened.
4. Cool mixture thoroughly.
5. Line a 10-inch pie plate with flaky pastry and bake in a hot oven at 400°F for 8 to 10 minutes. Cool shell.
6. Add the drained sliced peaches to the cooled custard and turn mixture into the cooled pie shell.
7. Cover pie with a lattice work crust and bake at 450°F for 15 minutes.
8. Lower temperature to 350°F and continue baking the pie until crust is golden.
9. Cool and top with sour cream mixed with brown sugar and a little cinnamon. -
Brown-Sugar and Oat Coffee Cake
BROWN-SUGAR AND OAT
COFFEE CAKE
*Cut in squares or rectangles; serve warm
with butter.*
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
1 cup old-fashioned rolled oats
1 cup buttermilk
1/3 cup firmly packed dark-brown sugar
1 egg, beaten
1/2 cup butter or margarine, melted
1/2 cup dark raisins, plumped in hot
water 5 minutes, then drained
and patted dry
Stir together flour, baking powder, soda
and salt; set aside. In large bowl stir to-
gether oats and buttermilk. Add remaining
ingredients; mix well. Add flour mixture;
stir only enough to moisten. Turn into
greased 9-inch square baking pan. Bake in
preheated 375° oven 40 minutes or until
very rich golden brown. Makes 8 servings.
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# Brown-Sugar and Oat Coffee Cake
*Cut in squares or rectangles; serve warm with butter.*
## Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp each baking soda and salt
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1/3 cup firmly packed dark-brown sugar
- 1 egg, beaten
- 1/2 cup butter or margarine, melted
- 1/2 cup dark raisins, plumped in hot water 5 minutes, then drained and patted dry
## Instructions
1. Stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl stir together oats and buttermilk.
3. Add remaining ingredients; mix well.
4. Add flour mixture; stir only enough to moisten.
5. Turn into greased 9-inch square baking pan.
6. Bake in preheated 375° oven 40 minutes or until very rich golden brown.
7. Makes 8 servings. -
Walnut Carrot and Raisin Loaf
Walnut Carrot and Raisin Loaf
2 cups sifted all-purpose flour 2 large eggs
3 teaspoons baking powder 1 1/3 cups finely grated carrot
1 teaspoon salt 2 teaspoons grated lemon peel
3/4 cup granulated sugar 1 cup Diamond Walnuts, chopped
2/3 cup oil 2/3 cup Sun-Maid Raisins
Resift flour with baking powder and salt. Beat sugar, oil and eggs
together well. Stir in carrot and lemon peel, then flour mixture,
blending until all flour is moistened. Set aside 2 tablespoons walnuts
for top of loaf. Stir remaining walnuts and raisins into the batter
and turn into greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with
reserved walnuts. Let stand 10 minutes. Bake below center of oven
at 350 degrees F. about 1 hour, until pick inserted in center comes
out clean. Remove from oven and let stand in pan 10 minutes,
then turn out onto wire rack to cool. Makes 1 loaf.
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# Walnut Carrot and Raisin Loaf
## Ingredients
- 2 cups sifted all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 2/3 cup oil
- 2 large eggs
- 1 1/3 cups finely grated carrot
- 2 tsp grated lemon peel
- 1 cup Diamond Walnuts, chopped
- 2/3 cup Sun-Maid Raisins
## Instructions
1. Resift flour with baking powder and salt.
2. Beat sugar, oil and eggs together well.
3. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened.
4. Set aside 2 tablespoons walnuts for top of loaf.
5. Stir remaining walnuts and raisins into the batter and turn into a greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with reserved walnuts.
6. Let stand 10 minutes.
7. Bake below center of oven at 350 degrees F. about 1 hour, until pick inserted in center comes out clean.
8. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.
Makes 1 loaf. -
Golden Raisin Crisps
GOLDEN RAISIN CRISPS
(shown on page 96)
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1-1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon each baking soda and salt
1 cup plumped dark seedless raisins
(see Note)
In large bowl beat butter and sugar
until well blended. Add egg and va-
nilla and beat until mixture is light and
fluffy. Stir together flour, cream of tartar,
soda and salt; stir into butter mixture. Stir
in raisins. If necessary, chill until easy to
handle. Shape in 1-inch balls; place 2 inches
apart on greased baking sheets. With
greased fingertips press to flatten slightly.
Bake in preheated 375° oven 10 to 12 min-
utes or until golden. Remove to racks to
cool. Makes 60. NOTE To plump raisins,
cover with hot water and let stand 5 min-
utes; drain and dry on paper towels. Per
cookie: 46 cal, 1 g pro, 8 g car, 2 g fat, 9 mg
chol with butter, 5 mg chol with margarine
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# Golden Raisin Crisps
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1-1/2 cups flour
- 1 tsp cream of tartar
- 1/2 tsp each baking soda and salt
- 1 cup plumped dark seedless raisins (see Note)
## Instructions
1. In large bowl beat butter and sugar until well blended.
2. Add egg and vanilla and beat until mixture is light and fluffy.
3. Stir together flour, cream of tartar, soda and salt; stir into butter mixture.
4. Stir in raisins. If necessary, chill until easy to handle.
5. Shape in 1-inch balls; place 2 inches apart on greased baking sheets.
6. With greased fingertips press to flatten slightly.
7. Bake in preheated 375° oven 10 to 12 minutes or until golden.
8. Remove to racks to cool. Makes 60.
**Note:** To plump raisins, cover with hot water and let stand 5 minutes; drain and dry on paper towels. -
Minnie's Old-Fashioned Orange Icebox Cookies
MINNIE'S OLD-FASHIONED
ORANGE ICEBOX COOKIES (shown)
Be careful not to overbake or you'll find
that the browning butter may overpower
the delicate flavors.
1 cup butter or margarine, softened
1/2 cup each granulated sugar and
packed light-brown sugar
1 egg
2 tablespoons orange juice
1/8 teaspoon vanilla
2-1/2 cups flour
1/4 teaspoon each salt and baking soda
1 tablespoon grated orange peel
1/2 cup finely chopped pecans
In large bowl beat butter and sugars
until well blended. Add egg and
beat until light and fluffy. Beat in orange
juice and vanilla. Stir together flour, salt
and soda; stir into butter mixture. Stir in
peel and pecans. If necessary, chill briefly
until easy to handle. On waxed paper
shape in two 1-1/4-inch-diameter rolls.
Wrap in waxed paper; chill at least 3
hours or until firm. Slice 3/16 inch thick.
Place slices 1/2 inch apart on ungreased
baking sheets. Bake in preheated 375°
oven 8 to 9 minutes or until golden and
delicately browned at edges. Remove to
racks to cool. Makes about 132. Per
cookie: 31 cal, 0 g pro, 3 g car, 2 g fat,
6 mg chol with butter, 2 mg chol with
margarine (more recipes, page 146)
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# Minnie's Old-Fashioned Orange Icebox Cookies
*Be careful not to overbake or you'll find that the browning butter may overpower the delicate flavors.*
## Ingredients
- 1 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 egg
- 2 Tbsp orange juice
- 1/8 tsp vanilla
- 2-1/2 cups flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 Tbsp grated orange peel
- 1/2 cup finely chopped pecans
## Instructions
1. In a large bowl, beat butter and sugars until well blended.
2. Add egg and beat until light and fluffy.
3. Beat in orange juice and vanilla.
4. Stir together flour, salt, and baking soda; stir into butter mixture.
5. Stir in orange peel and pecans.
6. If necessary, chill briefly until easy to handle.
7. On waxed paper, shape dough into two 1-1/4-inch-diameter rolls.
8. Wrap in waxed paper; chill at least 3 hours or until firm.
9. Slice 3/16 inch thick. Place slices 1/2 inch apart on ungreased baking sheets.
10. Bake in preheated 375° oven 8 to 9 minutes or until golden and delicately browned at edges.
11. Remove to racks to cool.
Makes about 132 cookies. Per cookie: 31 cal, 0 g protein, 3 g carbohydrate, 2 g fat, 6 mg cholesterol with butter, 2 mg cholesterol with margarine. -
Butterscotch Peach Pie
BUTTERSCOTCH PEACH PIE
Pastry for a 2-crust, 9-inch pie
3 pounds fresh peaches, peeled
and sliced (about 6 cups)
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter or
margarine
1/2 teaspoon nutmeg
1/4 teaspoon almond extract
On a lightly floured board, roll out 2
circles of pastry. Fit one in bottom of a
9-inch pie pan. Arrange peaches in pie
shell.
In a small bowl, combine brown sugar,
flour, lemon juice, melted butter, nutmeg
and almond extract. Sprinkle over peach-
es. Top with remaining crust, crimp edges
and slash top for steam to escape. Bake in
a 450-degree oven 15 minutes; reduce heat
to 350 degrees and bake 35 to 40 minutes
more, or until golden. Serve warm or cold.
Yields 6 to 8 servings.
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# Butterscotch Peach Pie
## Ingredients
- Pastry for a 2-crust, 9-inch pie
- 3 pounds fresh peaches, peeled and sliced (about 6 cups)
- 1/4 cup firmly packed brown sugar
- 2 Tbsp flour
- 2 tsp lemon juice
- 6 Tbsp melted butter or margarine
- 1/2 tsp nutmeg
- 1/4 tsp almond extract
## Instructions
1. On a lightly floured board, roll out 2 circles of pastry. Fit one in the bottom of a 9-inch pie pan. Arrange peaches in pie shell.
2. In a small bowl, combine brown sugar, flour, lemon juice, melted butter, nutmeg, and almond extract. Sprinkle over peaches.
3. Top with remaining crust, crimp edges, and slash top for steam to escape.
4. Bake in a 450-degree oven for 15 minutes; reduce heat to 350 degrees and bake 35 to 40 minutes more, or until golden.
5. Serve warm or cold. Yields 6 to 8 servings.