HOMEMADE PUMPERNICKEL BREAD

3 pkgs active dry yeast
1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal

In a large mixing bowl dissolve the yeast in warm water.  When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour.  Beat mixture until smooth.  Mix in enough of the all-purpose flour to make the dough easy to handle. 

Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes.  Knead dough about 5 minutes until smooth.  Place dough in a greased bowl, turn once so the greased side is up.  Cover dough and let rise in a warm place until double in size, about an hour.  Punch down the dough; re-ball, cover, and let rise again until double.  This will take around 40 to 45 minutes.

Grease a baking sheet and sprinkle with cornmeal.  Punch down the dough again, then divide into two equal parts and shape into loaves.  Place loaves in the opposite corners of baking sheet.  Cover and let rise for 1 hour.

After about 45 minutes, heat the oven to 375 degrees.  Bake at 375 degrees for 30 to 35 minutes until lightly browned.

Yield: 2 bread loaves.

file photo for reference only

 

L.S. AYRES TEA ROOM DATE PUDDING

 This recipe is part of Indiana history. Back in the day when large department stores had tea rooms and the ladies dressed up for the occasion. The L.S. Ayers tearoom in Indianapolis was also enjoyed by families. This was one of the favorite desserts there. Closed in 1990, some of the famous recipes are still being handed down in Indianapolis.

DIXIE PEACHY PRALINE PIE

 I found this recipe in a clipping from my late mother's shoebox recipe collection. It was in an Electric Consumer newspaper-type mailer. It was from the early 1980s. Some of the amounts are hard to read so here they are in order: 3/4 cup, 3 T., 4 cups, 1 1/2 t,,1/3 cup, 1/4 cup, 3T., 1/2 cup

GREAT NORTHERN BEANS SOUP

1 lb Great Northern beans, soak overnight in 8 qts water; rinse and drain

1/2 cup finely chopped celery
1 cup finely chopped carrots
1/2 cup finely chopped onion
1/2 to 3/4 lb diced ham
1 teaspoon salt
1 teaspoon cumin
1 teaspoon basil
freshly ground black pepper

Add 6 cups water to the beans and add the remaining ingredients.  Cover and bring to a boil.  Reduce heat to simmer and cook 1 to 2 hours until the beans are tender.  Add more water during cooking, if needed.

CRANBERRY WALNUT STREUSEL MUFFINS

     An old recipe a coworker gave me many years ago. She used to bring these into work in the Fall.

OLD KENTUCKY PECAN CAKE

As the name implies, this is an old, very old, Kentucky recipe. Many who didn't like the traditional "fruitcake" made these cakes instead. 1 pound sugar (2 cups) 1 pound chopped pecans 1 1/2 pounds seedless raisins 1 pound regular flour 1 cup butter 6 eggs 1 pint wine Line a 3-quart tube pan with greased, heavy brown paper. Cream together the butter nd sugar. Add the egg yolks and combine thoroughly. Add the flour alternately with the wine. Fold in the stiffly beaten egg whites, the nuts, and raisins last. Bake 4 hours at 300 degrees. When cold pour more wine over the cake. If you prick the surface with a long pin the wine will penetrate the cake better. Pour wine over the cake each day for three days. Store away. Ready to serve in a month.

file photo

SOUR CREAM RAISIN DROPS with ORANGE FROSTING

1/2 cup butter

3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

 File Photo

POPOVERS

This is another recipe from my little 1980s booklet.

 

GERMAN ANISE DROPS

This recipe is from an old 80s recipe book. I have never made this recipe since I got this little book from my late mother's collection of recipes. I have been a diabetic for almost 20 years now so I stay away from most sweets.

WHITE FROSTING

Here is another old frosting recipe. Notice the person who sent this last statement. The recipe is from a 1980s Home Cooking paper recipe book.