Wednesday, April 26, 2017

SWEDISH HEIRLOOM COOKIES

I could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.


Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies
Bake.......in 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen. could not find a date on the old cookbook from where I first got this recipe. It did have a price of 15 cents factory printed on the front cover so it is obviously very old.


Bake at 325 degrees for 15 to 18 minutes.

Cream......1 cup butter. Gradually add 1 cup unsifted confectioners' sugar and 1/2 tsp salt, creaming well.
Add........1 1/4 cups almonds, ground, and 1 tablespoon vanilla.
Blend in...2 cups sifted all-purpose flour* gradually, mix thoroughly.
Shape......dough into balls or crescents, using a rounded teaspoonful for each cookie
Place on ungreased baking sheets. If desired,sprinkle with colored candies
Bake.......in 325 degree oven 15 to 18 minutes. Cookies will not be brown when done.

*If you are using self-rising flour (sold in parts of the south), omit the salt.
If you did not decorate the cookies, you may roll them in confectioners' sugar while they are warm.
Makes about 4 1/2 dozen.


Tuesday, April 25, 2017

BANANA OATMEAL COOKIES

Go back to this old-fashioned recipe for a cookie to make for the kids. It is tasty, nutrious, and much better for your family than chocolate chips and/or candy bits.


3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups flour
1 tsp salt
1/2 tsp cinnamon
1 cup oats, dry
2 large ripe bananas, coarsely mashed
1/2 cup sugar
1 egg, room temperature
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp vanilla

Preheat oven to 375 degrees. Grease cookie sheets. In a large mixing bowl, cream butter and both sugars. Add egg and beat until fluffy. Sift together flour, baking powder, salt and spices; add to butter mixture and mix well. Stir in oats, vanilla, and banana. Drop by tablespoon two inches apart on cookie sheets. Bake 12 to 15 minutes until golden in color. Cool on a wire rack.

Note: File Photo

Monday, April 24, 2017

SOUR CREAM POTATOES

6 cups peeled and diced potatoes, cooked until barely tender

1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes

Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes or fresh chives, if desired for color. Bake 25 to 30 minutes at 350 degrees.

This is a file photo

Saturday, April 22, 2017

NEW (IN 1977) GERMAN SWEET CHOCOLATE PUDDING CAKE

This recipe is from a 1977 General Mills insert in Ladies Home Journal magazine.


1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 pkg (4 oz) German sweet chocolate, melted
4 eggs
1 1/4 cups buttermilk*
1/4 cup oil

*Or use 1/2 cup sour cream and 3/4 cup water

Combine all ingredients in a large mixing bowl. Blend, using an electric mixer. Beat 4 minutes at medium speed. Pour into two or three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.

Coconut Filling: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon of vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistency. Makes 2 1/2 cups. Use to fill between layers and on the top.


Note: File Photo


Friday, April 21, 2017

PUMPKIN PUDDING CAKE

1 2/3 cups flour

1/2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1/3 cup nuts, chopped
1 1/3 cups sugar
1/3 cup shortening
1 cup pumpkin pulp
1/3 cup water
1 large or extra large egg
2/3 cup raisins
1/4 tsp ginger
powdered sugar for dusting, optional

Sift dry ingredients and add shortening, pumpkin, and water. Beat together for two minutes. Add egg and beat one minute longer. Stir in raisins and nuts. Bake in a greased and floured bundt pan for 45 minutes in a 350 degree oven.  After cake is cooled, dust with powdered sugar, if desired. Delicious served with ice cream or whipped cream.

This is an old recipe was from my childhood.

Note: File Photo





Wednesday, April 19, 2017

APPLE-CRANBERRY BAKE

2 cups cranberries

2 cups peeled, chopped apples
3 tbsp flour
3/4 cup sugar
1 cup instant oats
1 tbsp cinnamon
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.
Note: File Photo

Tuesday, April 18, 2017

OH SO EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.


1 pkg. (21.5 oz) brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool, dust with powdered sugar and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.


Monday, April 17, 2017

MOLASSES PEANUT BRITTLE

2 cups sugar

2/3 cup water
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts

Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.

Note: File Photo



Saturday, April 15, 2017

COCONUT BIRTHDAY CAKE

This is an old-fashion birthday cake recipe with an apricot preserves filling. Other preserves may be used.

CAKE:

3 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup margarine
1 lb powdered sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
1 cup shredded coconut

Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes.

WHIP CREAM FROSTING:
1 cup milk
3 tbsp flour
1/2 tsp salt
1/2 cup sweet butter
apricot preserves
1/2 cup shortening
1 cup granulated sugar
1/2 tsp vanilla

Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.


Friday, April 14, 2017

VAL'S PEANUT BUTTER CINNAMON COOKIES

1 cup sifted flour

1/2 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 cup soft oleo
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla

Preheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.

Note: File Photo