NURSERY RHYME FAVORITES

This is another recipe from my 1970 'The Cookie Book'.

3/4 cup butter or margarine
1 cup sugar
2 eggs
3 cups sifted flour
1/2 teaspoon salt
2 1/2 teaspoon baking powder
2 tablespoon milk
1 1/2 teaspoon vanilla
3/4 cup rolled oats (quick or old-fashioned, uncooked)
Confectioners' sugar

Beat butter and sugar together until creamy. Add eggs, one at a time; beat well after each addition. Sift together flour, salt and baking powder; add alternately with milk to butter mixture. Stir in vanilla and oats. Chill several hours or overnight. Roll to 1/8-inch thickness on canvas or board dusted with confectioners' sugar. Cut out with animal-shaped cookie cutters dipped in confectioners' sugar. (If you do not have these cutters, use cardboard patterns and cut out with small knife.) Bake on ungreased cookie sheets at 400 degrees 6 to 8 minutes. Cool. Decorate by brushing with appropriately colored confectioners' sugar frostings. Use raisin pieces or semi-sweet chocolate pieces for eyes. Dip toothpick in melted semi-sweet chocolate pieces to make line decorations. Makes 6 dozen cookies.

GOLDEN CORRAL'S YEAST ROLLS

Don't know if this is a vintage recipe but Golden Corral has been serving these rolls for a long, long time. I imagine this is a copycat recipe and not given directly by the restaurant as I got it from the internet.

.:｡ ✿*ﾟ‘ﾟGolden Corral's Famous yeast rolls*.:｡ ✿*ﾟ‘ﾟ

2 eggs
1/2 cup sugar
1 (.25 oz) pkg. active/dry yeast
1/4 cup warm water
1/2 cup butter or margarine, melted
1 teaspoon salt
1 cup warm milk
4 cups all-purpose flour

Dissolve yeast in the 1/4 cup warm water and set aside. Beat eggs and sugar together with a whisk, add melted butter. (I just melt in the microwave for about 30 seconds). Add salt and warm milk to egg mixture, then add yeast and flour and mix well with spoon. Do not have your melted butter or warm milk hot. It will kill the yeast. Once all ingredients are combined, cover with a dish towel and let rise in warm place for at least six hours or overnight. Two hours before cooking, punch down dough, spray muffin pans, pinch off three pieces of dough for each muffin cup about the size of a walnut. Dip each piece in melted butter. Let rolls rise for about another hour in muffin pans. Cook in preheated 400 degree oven for approximately 15 to 20 minutes or until golden brown. Makes about 18 large rolls. Enjoy!

GOLDEN HOLIDAY PUNCH

This old recipe I got years ago when I first moved my young family to Texas is great anytime but makes a great Easter punch with its Spring colors and lemonade taste.

DUMPLINGS FOR STEW

This is another recipe from my 1955 Marshall Township PTA cookbook. This recipe is from Mrs. Burnece McDonald. Mrs. McDonald's son was my classmate.

2 cups sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 cup milk, 1 tbsp. shortening

Drop from spoon on simmering stew, covering tightly, cook gently without removing cover, 15-20 minutes. Tomato dumplings may be made by substituting tomato juice for milk.

COCONUT TARTS/ORANGE CRISPS

This is a recipe card I got in 1975 from Betty Crocker's Step-by-Step Recipes.

EASY CORN RELISH

This is another recipe from my 1967 Better Homes and Gardens cooking with Herbs and Spices.

1 tablespoon cornstarch
1/4 cup water
1 12-ounce can (1 1/2 cups) Mexican-style whole-kernel corn, undrained
1/3 cup sugar
1/3 cup vinegar
1 teaspoon turmeric
1 teaspoon instant minced onion
1/2 teaspoon celery seed

In saucepan, blend cornstarch and water. Add remaining ingredients. Cook and stir over medium heat till mixture thickens and boils. Chill. Makes 2 cups.

PUMPKIN POUND CAKE

• 2-1/2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• Confectioners' sugar
• Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
• Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. 
• Yield: 12-16 servings.
• Note: This is an old TOH recipe.
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APPLE DUMPLINGS

This is another recipe from my 1955 Marshall Township PTA Cookbook.  I do not remember Helen Wicker or anyone by the name of Wicker. Do any of my fellow Hilltoppers know her?

Click on recipe to enlarge for easier reading.