Cream
1/2 cup shortening
1 1/2 cups cugar
2 eggs
Add
2 oz red food coloring (that seems like a lot)
1 tsp cocoa - mix well
Add 2 1/2 cups flour
1 tsp salt
1 tsp soda
Bake at 360 degrees
My Mother's Sour Cream Pie (good)
Uncle Roger's favorite
1 c. sour cream
1 c. sugar
1/2 c. chopped raisins
Yolk of two eggs
2 tbs flour
1 tsp vanilla
Mix
Bake in one crust. Beat egg whites, add 3 tbs sugar, top and brown.
1 cup sifted flour
3/4 cup uncooked rolled oats
1 cup brown sugar, firmly packed
1/2 cup melted butter or margarine
1 tsp. cinnamon
Fruit mixture
4 cups diced rhubarb
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. vanilla
Mix together crumb topping ingredients until crumbly. Press half of crumbs into greased 9" layer pan. Cover with rhubarb.
In small saucepan combine sugar, cornstarch, water and vanilla. Cook, stirring until thick and clear. Pour over rhubarb. Top with remaining crumbs.
Bake in moderate oven (350 degrees) 1 hour. Cut in squares and serve warm, plain or with whipped cream. Makes 8 servings.
Beat whites of three eggs stiff.
Add 3 yolks, one at a time, beating constantly.
Add - gradually - one cup of sugar, grated rind of one orange and one-third cup of orange juice.
Fold in one cup flour, sifted with one teaspoon baking powder and 1/4 teaspoon salt.
Turn into buttered shallow pan, and bake in a moderate over - 25 or 20 minutes.
French-Swiss Cookies
1/2 lb. butter or margarine
1 cup sugar
1 egg yolk
2 cups sifted all-purpose flour
2 1/2 teaspoons cinnamon
1 egg white
Colored candies or ground nuts
Cream butter and sugar thoroughly. Beat in egg yolk. Add flour and cinnamon and blend well. Roll pieces of dough into 1" balls between buttered palms. Place balls on ungreased baking sheet about 2" apart. Press out paper thin with a floured spatula. Paint with egg white and sprinkle with colored candies or ground nuts. Bake at 350 degrees for 10 to 12 mins. Yield: 6 dz cookies
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Sand Tarts
Cream 1/2 cup butter. Add 1 cup sugar, 2 egg yolks (beaten lightly) and 1/2 teaspoon vanilla. Beat the mixture until light. Sift together 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Add to first mixture and blend well. Chill for several hours. Roll dough thin and cut with 3" star cookie cutter. Place on buttered baking sheets and put a split blanched almond on each cookie. Brush with unbeaten egg whites, then sprinkle with muxture of 1 tablespoon sugar and 1/4 teaspoon cinnamon. Bake in moderate oven, 375 degrees, for ten minutes.
Chop coarsely 3 lb. of peeled pumpkin
Cover with 3 lb. of sugar. Let stand overnight.
In morning, add juice and grated rind of 6 oranges and 3 lemons.
Cook slowly till thick.
Few raisins may be added.
Cream 2 tablespoons of butter with 1 1/2 cups confectioners sugar
1/2 teas vanilla
3 teas cocoa and sufficient strong coffee to make the mixture of spreading consistency. Beat until smooth and glossy.
1/2 c. butter or margerine
1 c. sugar
1 egg well beaten
1/2 ts salt
1 c. milk
1 c flour
4 ts powder (bkg)
1 1/2 c. huckleberries
flavoring
Cream fat and sugar
Add egg
Mix and sift dry ingredients, reserving 1/4 c. flour to dredge berries. Add alternately with milk
Fold in dredged berries
Bake in shallow pan 350 degrees 30 or 45 mins
1 pt crushed pineapple
1 C. pineapple juice
1 pkg lemon jelly
1 C. boiling water
2 C. cold cooked rice
1 C. whipped crea,
1 C. sugar
Method - Drain pineapple - dissolve jello in boiling water and add pineapple juice. Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple pulp to rice and fold into whipped jello. Add sugar to whipped cream and fold into rest. Set in cold place to harden. You may serve with more whipped cream.
1/2 cup soft butter (butter only)
1/2 cup very fine sugar
2 cups sifted flour
Cream butter until soft and fluffy. Add sugar gradually. and work until light. Add 1 3/4 cups flour, reserve 1/4 cup for bake board and blend well. Turn out dough and gradually knead in remaining flour. Press evenly into 8" aluminum ungreased cake tin. Score edges and thoroughly prick all over with a fork. (Last step very important).
Bake in a moderate oven 325- 350 degrees F (depending on your oven) for approx. 1/2 to 3/4 of an hour, or until nice golden colour and is shriking from sides of pan. Let cool in pan and then on wire rack until thoroughly cool. Store in airtight tin.
1 1/2 C pumpkin
3/4 C sugar
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t nutmeg + cloves
3 slightly beaten eggs
1 1/4 C milk
1 6 oz can - 2/3 cup ev. milk
1 9" pastry shell
400" 50 min
Fudge - Jewel(?) Beck
2 Cups Sugar
1/2 Cup Dark Karo
1/2 Cup milk
2 sqr. Bitter Bakers
pinch salt
Butter
All in pan, cook toll soft ball in water - about 5,8,10 min
2 C pwd. sugar
2 sq. chocolate
1/2 C butter
1/2 C nut meats
3 eggs yolks, beaten
3 egg whites, beaten stiff
Cream sugar and butter and melted choc.
Add 1 tsp. vanilla and nuts
Add egg yolks and fold into egg whites
Roll one box vanilla wafers to crumb, line bottom of 9 x 13 cake pan. Save some crumbs for top
Put mixture on crumbs, then 1 qt. vanilla ice cream on top of that.
Add remaining crumbs
2 eggs
3/4 c. veg. oil
1/2 c. milk
1 c. honey
1 1/2 tea vanilla
2 1/2 c whole wheat flour
1 tsp salt
1 tsp soda
1 1/2 tsp cinnamon
1 tsp allspice
2 cups rolled oats
1/2 c. chopped nuts
1 c. raisins
1 c. candied fruit mix, chopped
Beat eggs, add oil, milk, honey and vanilla; mix well. Combine flour, salt, soda and spices. Blend in oats, nuts and fruits. Stir liquid into dry measure. Drop level tbsp dough onto greased baking sheets.
350 degrees - 10-12 minutes
Serves 50
15 pkgs (3 oz) raspberry jello
15 cups boiling water
10 - 10 1/2 oz. packages frozen raspberries
15 cups applesauce
Dissolve jello in hot water. Add unthawed berries. Stir to dissolve. Add applesauce and pour unto mold. Serve with whipped cream or mayonnaise thinned with cream.
1 lb box Rosa Marina
1 20 oz can crushed pineapple
1 15 oz can mandarin orange
1 8 oz Cool Whip
Drain fruit, saving juices. Mix juice, 4 eggs, 2 tablespoons flour. Cook until thickened over med heat, stirring so it doesn't burn. Chill.
Cook Rosa Marina accord. to pkg. Then chill with fruit.
When chilled, mix all ingredients including Cool Whip and chill
1 egg
1 1/3 c flour
1/2 tea salt
3/4 c white sugar
1/2 tea soda
1/2 tea vanilla
1/2 c butter
2 - 5 cent bars, cut (I think they are probably referring to Baby Ruth candy bars)
Cream short (no mention of shortening above?) and sugar, beat in egg and other ingredients. Chill and bake 10-12 minutes at 375
1 C Sugar
1 C Flour
2 T Shortening
2 tsp. Bkg. Powder
Salt
3/4 Milk
Mix and then add 2 or 3 cups rhubarb.
Boil a cup of water with a cup of sugar and pour over all. Bake at 400 degrees 35 minutes.
9 x 13 pan or smaller
1 box instant vanilla pudding
1 box yellow cake mix
4 eggs
1 tea nutmeg
3/4 c oil
3/4 c sherry
Handful poppy seed
Beat 5 min
Bake 350 degrees 45 min
4 or 6 eggs
Beat a long time and gradually add 1+ cup sugar. Beat til looks like cake batter.
Then add 1 can condensed milk, salt + vanilla.
Pour in freezer and add milk
