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Homemade Vanilla Flavoring
Homemade Vanilla Flavoring
½ cup boiling water (let water boil
a few minutes)
1 or 2 vanilla beans
1 tsp. liquid soy lecithin (avail. at
health food stores)
2 Tbls. honey
2 Tbls. oil
Cut up vanilla bean in small pieces
and add to boiling water. Let stand 6-8
hours in a sealed container so there is
no volatile action and so the flavor
does not escape. After soaking, pour
the bean and water into blender and
liquefy. Strain. Return to blender and
add 1 tsp. lecithin, 2 Tbls. honey and 2
Tbls. oil. Blend a few seconds. Pour
into bottles with tight seals and refrig-
erate. Shake before using.
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# Homemade Vanilla Flavoring
## Ingredients
- 1/2 cup boiling water (let water boil a few minutes)
- 1 or 2 vanilla beans
- 1 tsp liquid soy lecithin (available at health food stores)
- 2 Tbsp honey
- 2 Tbsp oil
## Instructions
1. Cut up vanilla bean in small pieces and add to boiling water.
2. Let stand 6–8 hours in a sealed container so there is no volatile action and so the flavor does not escape.
3. After soaking, pour the bean and water into blender and liquefy.
4. Strain.
5. Return to blender and add 1 tsp lecithin, 2 Tbsp honey, and 2 Tbsp oil.
6. Blend a few seconds.
7. Pour into bottles with tight seals and refrigerate.
8. Shake before using. -
Homemade Hot Chocolate Mix
pkg
1 - 14 qt Instant milk
1 jar (large) Preme or any non dairy cream
2 to 2 1/2 cans Double dutch chocolate
1 pkg (1 lb) Powdered Sugar (sifted)
1 teaspoon Salt
Mix well - store and use
as wanted
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# Homemade Hot Chocolate Mix
## Ingredients
- 1 pkg (14 qt) instant milk
- 1 jar (large) Preme or any non-dairy creamer
- 2 to 2 1/2 cans Double Dutch chocolate
- 1 pkg (1 lb) powdered sugar, sifted
- 1 tsp salt
## Instructions
1. Mix all ingredients together well.
2. Store and use as wanted. -
Homemade Grapenuts
Homemade Grapenuts
1 cup white sugar
1 cup brown sugar
2 cups buttermilk
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
7 cups whole wheat flour
Mix well. Put on a greased cookie
sheet and bake like a cake about 45
minutes at 350º. When cool, break into
pieces and let dry 4 to 5 hours. Toast
slowly in oven stirring frequently for
about 30 minutes. When cool, put in
food grinder using coarse knife and
grind. Put into glass jars.
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# Homemade Grapenuts
## Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups buttermilk
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 7 cups whole wheat flour
## Instructions
1. Mix all ingredients well.
2. Spread onto a greased cookie sheet and bake like a cake for about 45 minutes at 350°.
3. When cool, break into pieces and let dry for 4 to 5 hours.
4. Toast slowly in the oven, stirring frequently, for about 30 minutes.
5. When cool, put through a food grinder using a coarse knife and grind.
6. Put into glass jars. -
Holy Thursday Apple Bread
Card 1 Front:
HOLY THURSDAY APPLE BREAD THE TAMPA TRIBUNE
1 pkg. active dry yeast 3½ TB vegetable oil
1¼ c. warm water 5-6 c. all-purpose
½ c. lt. brown sugar flour
1 c. warm milk 1½ c. whole-wheat
2 tsp. salt flour
1 large apple peeled, cored and finely chopped
Mix yeast with ½ cup water and a pinch of brown
sugar in a large bowl. Set aside for 5 minutes.
Stir in remaining water, milk, remaining brown
sugar, salt and 2 tablespoons oil. Gradually
stir in 4 cups all-purpose flour. Mix thoroughly
Beat in a mixer or a food processor until smooth
and springy, about 5 minutes. Mix in the whole-
Card 1 Back:
wheat flour and apple. Add more all-purpose
flour to make a soft dough. By hand or with a
dough hook on an electric mixer, knead dough 8
minutes, adding additional all-purpose flour to
make a dough that is smooth and not sticky.
Lightly oil a bowl with ½ tablespoon of the re-
maining oil, and place the dough in it, turning
the dough to coat completely. Cover, and allow
to rise until doubled, about 1½ hours.
Punch dough down and divide in two. Divide each
of these portions in three and form into balls.
Use the remaining oil to grease two loaf pans,
cover with a clean towel and allow to rise until
almost doubled, about 45 minutes.
Bake @ 350 degrees for 45 minutes, until brown.
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# Holy Thursday Apple Bread
*The Tampa Tribune*
## Ingredients
- 1 pkg. active dry yeast
- 1 1/4 cups warm water
- 1/2 cup light brown sugar
- 1 cup warm milk
- 2 tsp salt
- 3 1/2 Tbsp vegetable oil
- 5–6 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 large apple, peeled, cored, and finely chopped
## Instructions
1. Mix yeast with 1/2 cup warm water and a pinch of brown sugar in a large bowl. Set aside for 5 minutes.
2. Stir in remaining water, milk, remaining brown sugar, salt, and 2 Tbsp oil.
3. Gradually stir in 4 cups all-purpose flour. Mix thoroughly.
4. Beat in a mixer or food processor until smooth and springy, about 5 minutes.
5. Mix in the whole-wheat flour and apple. Add more all-purpose flour to make a soft dough.
6. By hand or with a dough hook on an electric mixer, knead dough 8 minutes, adding additional all-purpose flour as needed to make a dough that is smooth and not sticky.
7. Lightly oil a bowl with 1/2 Tbsp of the remaining oil. Place the dough in it, turning the dough to coat completely. Cover and allow to rise until doubled, about 1 1/2 hours.
8. Punch dough down and divide in two. Divide each of these portions into three and form into balls.
9. Use the remaining oil to grease two loaf pans. Place three balls of dough in each pan. Cover with a clean towel and allow to rise until almost doubled, about 45 minutes.
10. Bake at 350°F for 45 minutes, until brown. -
Holly Cookies
Holly cookies
30 Marshmallows }
½ C. Butter } melt together
add to melted marshmallows:
green coloring
½ tsp. Vanilla
Pour over 4½ C. corn flakes
Stir to coat each flake. Be careful not
to break flakes. Drop on wax paper - form in wreath
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dot with 3 red cinnamon
candies in clusters - as holly
berries
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# Holly Cookies
## Ingredients
- 30 marshmallows
- 1/2 cup butter
- Green food coloring
- 1/2 tsp vanilla
- 4 1/2 cups corn flakes
- Red cinnamon candies (for decoration)
## Instructions
1. Melt marshmallows and butter together.
2. Add green food coloring and vanilla to melted marshmallows; stir to combine.
3. Pour mixture over corn flakes.
4. Stir to coat each flake, being careful not to break the flakes.
5. Drop onto wax paper and form into wreath shapes.
6. Dot with 3 red cinnamon candies in clusters to resemble holly berries. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops. -
Hollandaise Sauce
Hollandaise Sauce.
1/2 cup butter and divide into 3 pieces put
1 piece plus the yolks of 2 eggs and 1 Tbsp
of lemon juice all together in a china
bowl and set over boiling water to cook
stirring it all the time. when the butter is melted
add the second piece and when it melts the 3rd
when all butter is amalgamated with the
rest. add 1/4 tsp of salt and 1 tbsp of hot
water and blend. This sauce can be made
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ahead of time set in a warm place. and stirred
up again before using.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter, divided into 3 pieces
- 2 egg yolks
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1 Tbsp hot water
## Instructions
1. Place 1 piece of butter in a china bowl along with the yolks of 2 eggs and 1 Tbsp of lemon juice.
2. Set the bowl over boiling water and cook, stirring constantly.
3. When the first piece of butter is melted, add the second piece; when that melts, add the third.
4. When all the butter is amalgamated with the rest, add 1/4 tsp of salt and 1 Tbsp of hot water and blend.
5. This sauce can be made ahead of time; set in a warm place and stirred up again before using. -
Holiday Wassail Bowl
Holiday Wassail Bowl
1c fresh lemon juice
2c orange juice
2c unsweetened pineapple juice
1/2 gallon apple cider
14 whole cloves
1 stick cinnamon
1/4 C sugar
Boil over medium heat. Cover Bowl
& allow mixture to simmer for 1 hour. Dissolve
sugar in hot wassail before removing from heat
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Serve hot in mugs or punch cups.
Yield about 3 1/4 qts - 26 punch cups
for kick add 1 pint apple Brandy.
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# Holiday Wassail Bowl
## Ingredients
- 1 cup fresh lemon juice
- 2 cups orange juice
- 2 cups unsweetened pineapple juice
- 1/2 gallon apple cider
- 14 whole cloves
- 1 stick cinnamon
- 1/4 cup sugar
## Instructions
1. Combine all ingredients in a large pot and boil over medium heat.
2. Cover bowl and allow mixture to simmer for 1 hour.
3. Dissolve sugar in hot wassail before removing from heat.
4. Serve hot in mugs or punch cups.
5. Yields about 3 1/4 qts — 26 punch cups.
6. For kick, add 1 pint apple brandy. -
Holiday Pound Cake
Holiday Pound Cake
2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt
Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.
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# Holiday Pound Cake
## Ingredients
- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt
## Instructions
1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.
> Cake will keep several weeks if stored in a tightly covered container. -
Holiday Fruit Cake (Light)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or 1/4 Cup Honey 2 Lb. Kresge Extra
Shortening 2 Cups Sifted Flour Fancy Mix
2/3 Cup Granulated 1/2 tsp. Salt 1 Cup Raisins
Sugar 1/2 tsp. Nutmeg 1/2 Cup Pecans or
2 Eggs—beaten 1 tsp. Baking Powder Almonds
1 Cup Water or Fruit 2 tsp. Cinnamon 1 Cup Sifted Flour
Juice 1/2 tsp. Baking Soda
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit
Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3 1/2 x 7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake at 275° Fahren-
heit for 1 1/2 to 2 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 4 1/2 pounds.
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# Holiday Fruit Cake (Light)
## Ingredients
- 2/3 cup butter or shortening
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 1 cup water or fruit juice
- 1/4 cup honey
- 2 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 lb Kresge Extra Fancy Mix
- 1 cup raisins
- 1/2 cup pecans or almonds
- 1 cup sifted flour (for coating fruit and nuts)
## Instructions
1. Cream butter and sugar well.
2. Add eggs and mix together.
3. Add water (or fruit juice) and honey, mixing well.
4. Sift dry ingredients (2 cups flour, salt, nutmeg, baking powder, cinnamon, baking soda) and add to above. Mix well.
5. Mix the 1 cup of sifted flour with the fruit and nuts and add to batter.
6. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
7. Pour batter into pans — do not flatten.
8. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
9. Bake at 275°F for 1 1/2 to 2 hours.
10. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
11. Store in a covered container in a cool place. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
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# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds. -
Holiday Confetti Bread
Holiday Confetti Bread
2½ c. flour 1/3 c. raisins
4 tsp. baking powder ½ c. shortening
3/4 tsp. salt 3/4 c. sugar
3/4 C. Brazil nuts 3 eggs
1½ c. mixed diced candied fruits ½ c. mashed banana
½ c. orange juice
Mix & sift flour baking powder & salt. Stir in
chopped nuts, candied fruits & raisins. Cream shortening
add sugar; beat until light & fluffy. Add eggs, one at
a time, beating after each add. Combine mashed banana
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& orange juice; add to creamed mixture alternately
with flour mixture, beginning & ending with dry
ingredients. Turn into waxed-paper-lined & greased
9" x 5" x 3" loaf pan. Bake in moderate oven (350°)
1 hr. Let bread cool in pan half a hour before
turning out on cake rack.
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# Holiday Confetti Bread
## Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup Brazil nuts, chopped
- 1 1/2 cups mixed diced candied fruits
- 1/3 cup raisins
- 1/2 cup shortening
- 3/4 cup sugar
- 3 eggs
- 1/2 cup mashed banana
- 1/2 cup orange juice
## Instructions
1. Mix and sift flour, baking powder, and salt.
2. Stir in chopped nuts, candied fruits, and raisins.
3. Cream shortening; add sugar and beat until light and fluffy.
4. Add eggs one at a time, beating after each addition.
5. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.
6. Turn into a waxed-paper-lined and greased 9" x 5" x 3" loaf pan.
7. Bake in a moderate oven (350°) for 1 hour.
8. Let bread cool in pan half an hour before turning out on a cake rack.