(Bar cookies are baked in a pan and then cut into squares.)
one egg
one cup brown sugar
one teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
one cup chopped walnut meats
Stir together the egg, brown sugar and vanilla. Add flour that has been sifted with the soda and salt. Stir in nuts. Spread batter in a greased 8x8x2-inch baking pan. Bake in 350 oven for about 18 to 20 minutes. Let cool in pan and then cut into squares.
Wednesday, April 18, 2007
Filling For Two Raisin Pies
Pastry for 2 large, double crust pies.
2 lb. raisens
3 c. water
1/2 tsp. salt
1 tsp. cinnamon
3 c. sugar
1 tsp. lemon juice
1TBS. vanilla
3 TBS. cornstarch
Glaze: (frosting)
1/2 c. powdered sugar
1/2 tsp. vanilla
2 or 3 TBS. water
Place raisins in kettle with enough water to cover. Add 3 cups water and the salt. Simmer on low heat till raisins plump. Add sugar and cinnamon. Simmer 30 minutes. Mix cornstarch and enough water to make a thin paste; add to risen mixture, stir well and cook until thickened. Cool. Add lemon & vanilla. Stir well. Pour into two pastry lined large pie pans; add top crust. Bake at 375 or 400 until nicely browned. Cool. While still warm frost with powdered sugar and vanilla mixed with enough water to make thin paste.
2 lb. raisens
3 c. water
1/2 tsp. salt
1 tsp. cinnamon
3 c. sugar
1 tsp. lemon juice
1TBS. vanilla
3 TBS. cornstarch
Glaze: (frosting)
1/2 c. powdered sugar
1/2 tsp. vanilla
2 or 3 TBS. water
Place raisins in kettle with enough water to cover. Add 3 cups water and the salt. Simmer on low heat till raisins plump. Add sugar and cinnamon. Simmer 30 minutes. Mix cornstarch and enough water to make a thin paste; add to risen mixture, stir well and cook until thickened. Cool. Add lemon & vanilla. Stir well. Pour into two pastry lined large pie pans; add top crust. Bake at 375 or 400 until nicely browned. Cool. While still warm frost with powdered sugar and vanilla mixed with enough water to make thin paste.
Sugar Gem Cookies
(Given to me by a friend many years ago.)
2 c. powdered sugar
2 c. granulated sugar
2 c. salad oil
1 Lb. butter or margarine
4 eggs
2 tsp. salt
2 tsp. soda
2 tsp. cream of tartar
2 tsp. vanilla
9 c. flour
Cream sugar, butter & oil until light & fluffy.
Beat eggs & vanilla.
Add to rest and mix well.
Sift dry ingredients together.
Add and blend in very well.
Drop by spoonful on cooky sheet.
Bake 12 to 15 minutes in a 350 degree oven.
2 c. powdered sugar
2 c. granulated sugar
2 c. salad oil
1 Lb. butter or margarine
4 eggs
2 tsp. salt
2 tsp. soda
2 tsp. cream of tartar
2 tsp. vanilla
9 c. flour
Cream sugar, butter & oil until light & fluffy.
Beat eggs & vanilla.
Add to rest and mix well.
Sift dry ingredients together.
Add and blend in very well.
Drop by spoonful on cooky sheet.
Bake 12 to 15 minutes in a 350 degree oven.
Quick Chocolate Frosting
6 Tablespoons of softened butter or margarine (butter is best)
1/3 cup Hershey's Cocoa for light frosting
OR:
1/2 cup for medium
OR:
3/4 cup for dark
2 and 2/3 cups of unsifted powdered (confectioner's) sugar
1/3 cup milk (about)
1 teaspoon vanilla extract
First cream the butter with electric mixer.
Combine the cocoa and powdered sugar and beat into butter a little at a time - alternately with small amounts of milk. Add a little more milk if needed to have the frosting smooth enough to spread on cooled cake.
Yield: About two cups of frosting.
(Copied years ago, I believe from the back of a Hershey's Cocoa tin. I have used this recipe many times!)
1/3 cup Hershey's Cocoa for light frosting
OR:
1/2 cup for medium
OR:
3/4 cup for dark
2 and 2/3 cups of unsifted powdered (confectioner's) sugar
1/3 cup milk (about)
1 teaspoon vanilla extract
First cream the butter with electric mixer.
Combine the cocoa and powdered sugar and beat into butter a little at a time - alternately with small amounts of milk. Add a little more milk if needed to have the frosting smooth enough to spread on cooled cake.
Yield: About two cups of frosting.
(Copied years ago, I believe from the back of a Hershey's Cocoa tin. I have used this recipe many times!)
Tuesday, April 17, 2007
Lemon Meringue Pie
1 1/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cups water
3 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine
One 9-inch baked, cooled pie shell.
In saucepan mix 1 cup sugar, the cornstarch & salt. Add water. Cook and stir over medium heat until filling thickens and boils; boil for one minute. Beat egg yolks, then, stirring fast - add a little of the hot mixture, stir into rest. Cook over low heat until thickened. Stir in lemon peel, juice and butter. Pour into shell. Set aside while making meringue:
Beat reserved egg whites till soft peaks form. Gradually beat in the 1/2 cup sugar. Beat until stiff peaks form. Spread over hot filling. Swirl with back of spoon. Make sure meringue covers all the filling by sealing the edges all around.
Bake in preheated 425 degree F. oven about five or six minutes till golden brown. Cool completely on wire rack. Refrigerate.
(I like to add about a half teaspoon or so of vanilla extract to the meringue.)
1/4 cup cornstarch
1/2 teaspoon salt
1 1/2 cups water
3 large eggs, separated
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine
One 9-inch baked, cooled pie shell.
In saucepan mix 1 cup sugar, the cornstarch & salt. Add water. Cook and stir over medium heat until filling thickens and boils; boil for one minute. Beat egg yolks, then, stirring fast - add a little of the hot mixture, stir into rest. Cook over low heat until thickened. Stir in lemon peel, juice and butter. Pour into shell. Set aside while making meringue:
Beat reserved egg whites till soft peaks form. Gradually beat in the 1/2 cup sugar. Beat until stiff peaks form. Spread over hot filling. Swirl with back of spoon. Make sure meringue covers all the filling by sealing the edges all around.
Bake in preheated 425 degree F. oven about five or six minutes till golden brown. Cool completely on wire rack. Refrigerate.
(I like to add about a half teaspoon or so of vanilla extract to the meringue.)
Tomato Soup Salad
One (small) package lemon Jell-O
One tin tomato soup
Add enough water to soup to make 2 cups liquid. Heat and disslove Jell-O. Add one Tablespoon cider vinegar. Let cool. Add:
One cup diced clelery
sliced stuffed olives
one Tablesoon minced onion
Add one can shrimp for a one dish meal.
Chill until firm.
(This was given to me by an aunt nearly 40 years ago and was one of her favorite recipes. Back then you may have found this served at a ladies club luncheon. The shrimp and olives can be happily omitted. )
One tin tomato soup
Add enough water to soup to make 2 cups liquid. Heat and disslove Jell-O. Add one Tablespoon cider vinegar. Let cool. Add:
One cup diced clelery
sliced stuffed olives
one Tablesoon minced onion
Add one can shrimp for a one dish meal.
Chill until firm.
(This was given to me by an aunt nearly 40 years ago and was one of her favorite recipes. Back then you may have found this served at a ladies club luncheon. The shrimp and olives can be happily omitted. )
Layered Salad
One head of iceberg lettuce, outer leaves removed, washed in cold water
1 cup of thin sliced celery
1/2 cup chopped green pepper
1/2 cup thin sliced green onions
10 ounces of frozen peas ( do not cook)
one pint of mayonaise, 'Miracle Whip' or other creamy dressing
one teaspoon sugar
6 hard cooked eggs, sliced or chopped
4 ounces grated cheddar cheese
1/4 pound bacon ( fried, drained and crumbled)
In an oblong (9 x 13 - inch) glass baking dish layer each ingredient in the order listed. Chill in refridgerator.
This is a good dish to make the night or day before and makes a nice summer salad.
1 cup of thin sliced celery
1/2 cup chopped green pepper
1/2 cup thin sliced green onions
10 ounces of frozen peas ( do not cook)
one pint of mayonaise, 'Miracle Whip' or other creamy dressing
one teaspoon sugar
6 hard cooked eggs, sliced or chopped
4 ounces grated cheddar cheese
1/4 pound bacon ( fried, drained and crumbled)
In an oblong (9 x 13 - inch) glass baking dish layer each ingredient in the order listed. Chill in refridgerator.
This is a good dish to make the night or day before and makes a nice summer salad.
Sweet-Sour Cucumber Slices
2 cups of thinly sliced cucumbers ( I like to peel them)
1 cup thinly sliced white onion
1/2 cup cider vinegar
1/4 cup cold water
1/4 cup white (granulated) sugar
1/2 teaspoon salt
a dash of black or white pepper
Mis together the water, vinegar, sugar, salt and pepper. Put cucumbers and onions in a deep, glass bowl. Stir in vinegar mixture. Should cover the cucumber and onion slices. Cover. Put in fridge to chill all day or overnight. Keep refridgerated.
This is a good way to use home grown cucumbers and a nice addition to most meals.
1 cup thinly sliced white onion
1/2 cup cider vinegar
1/4 cup cold water
1/4 cup white (granulated) sugar
1/2 teaspoon salt
a dash of black or white pepper
Mis together the water, vinegar, sugar, salt and pepper. Put cucumbers and onions in a deep, glass bowl. Stir in vinegar mixture. Should cover the cucumber and onion slices. Cover. Put in fridge to chill all day or overnight. Keep refridgerated.
This is a good way to use home grown cucumbers and a nice addition to most meals.
Seven Minute Frosting
2 egg whites
1 1/2 cups sugar
5 Tablespoons water
1 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
Mix together egg whites, sugar, water, an corn syrup in top of double boiler, beat with rotary beater until completely mixed. Place over rapidly boiling water, beat constantly with rotary beater. Cook 7 minutes or until frosting will stand in peaks. Remove from heat. Add vanilla and beat till thick enouth to spread.
1 1/2 cups sugar
5 Tablespoons water
1 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
Mix together egg whites, sugar, water, an corn syrup in top of double boiler, beat with rotary beater until completely mixed. Place over rapidly boiling water, beat constantly with rotary beater. Cook 7 minutes or until frosting will stand in peaks. Remove from heat. Add vanilla and beat till thick enouth to spread.
Griddle Cake Recipes
~Griddle Cake Recipes~
Rice Griddle Cakes
1 cup boiled rice (leftover cooked rice)
1 cup scalded milk
1/2 teaspoon salt
1 tablespoon sugar
few grains salt
1 tablespoon butter
2 eggs beaten separately
1 cup flour
2 teaspoons baking powder
Mix the first six ingredients, add the beaten yolks of eggs, the flour, and fold in the stiffly beaten egg whites. Cook as other griddle cakes.
Corn Meal Griddle Cakes
1 cup cornmeal
2 cups boiling water
1 1/4 cup milk
2 beaten eggs
1 teaspoon salt
1 1/2 tablespoons baking powder
2 1/2 tablespoons sugar
1 1/2 cups flour
3 tablespoons melted butter
Add the corn meal to the boiling water and boil five minutes. Let stand about a30 minutes, add the milk, well beaten egg, mixed and sifted dry ingredients and melted butter. Beat. Cook same as other griddle cakes.
Bread Crumb Griddle Cakes
1 1/2 cups stale bread crumbs
1 1/2 cups scalded milk
2 tablespoons butter
1/ 1/2 tablespoons baking powder
2 eggs
1/2 cup flour
1/2 teaspoon salt
Add milk and butter to crumbs and soak until crumbs are soft. Add eggs well beaten, then flour, salt and baking powder mixed and sifted. Beat. Cook according to general directions.
Velvet Griddle Cakes
2 1/2 cups flour
1/2 teaspoon salt
1 1/3 tablespoon baking powder
1 tablespoon sugar
2 beaten egg yolks
2 cups milk
2 beaten egg whites
Mix and sift dry ingredients, add the yolks mixed with milk. Fold in the stiffly beaten whites,. Drop by spoonfuls onto a well greased griddle. Brown on one side, turn and brown on the other.
GENERAL DIRECTIONS FOR COOKING GRIDDLE CAKES
Use a frying pan or griddle.
Keep th epan hot without burning the cakes.
A piece of slt pork or beef fat placed on a fork, or butter, may be used to grease the pan. A soapstone or aluminum griddle, however, must never be greased.
Let the fat begin to smoke before cooking the cakes.
Pour the mixture from the tip of the spoon; cook on one side.
When puffed full of bubbles and cooked on the edges, turn and cook on the other side.
If large bubbles form at once to the top of the cakes, the griddle is too hot.
From one of my favorite older cookery books:
'The Housewife's Cook Book'
Lilla Fritch, A.B.
copy right 1917
Rice Griddle Cakes
1 cup boiled rice (leftover cooked rice)
1 cup scalded milk
1/2 teaspoon salt
1 tablespoon sugar
few grains salt
1 tablespoon butter
2 eggs beaten separately
1 cup flour
2 teaspoons baking powder
Mix the first six ingredients, add the beaten yolks of eggs, the flour, and fold in the stiffly beaten egg whites. Cook as other griddle cakes.
Corn Meal Griddle Cakes
1 cup cornmeal
2 cups boiling water
1 1/4 cup milk
2 beaten eggs
1 teaspoon salt
1 1/2 tablespoons baking powder
2 1/2 tablespoons sugar
1 1/2 cups flour
3 tablespoons melted butter
Add the corn meal to the boiling water and boil five minutes. Let stand about a30 minutes, add the milk, well beaten egg, mixed and sifted dry ingredients and melted butter. Beat. Cook same as other griddle cakes.
Bread Crumb Griddle Cakes
1 1/2 cups stale bread crumbs
1 1/2 cups scalded milk
2 tablespoons butter
1/ 1/2 tablespoons baking powder
2 eggs
1/2 cup flour
1/2 teaspoon salt
Add milk and butter to crumbs and soak until crumbs are soft. Add eggs well beaten, then flour, salt and baking powder mixed and sifted. Beat. Cook according to general directions.
Velvet Griddle Cakes
2 1/2 cups flour
1/2 teaspoon salt
1 1/3 tablespoon baking powder
1 tablespoon sugar
2 beaten egg yolks
2 cups milk
2 beaten egg whites
Mix and sift dry ingredients, add the yolks mixed with milk. Fold in the stiffly beaten whites,. Drop by spoonfuls onto a well greased griddle. Brown on one side, turn and brown on the other.
GENERAL DIRECTIONS FOR COOKING GRIDDLE CAKES
Use a frying pan or griddle.
Keep th epan hot without burning the cakes.
A piece of slt pork or beef fat placed on a fork, or butter, may be used to grease the pan. A soapstone or aluminum griddle, however, must never be greased.
Let the fat begin to smoke before cooking the cakes.
Pour the mixture from the tip of the spoon; cook on one side.
When puffed full of bubbles and cooked on the edges, turn and cook on the other side.
If large bubbles form at once to the top of the cakes, the griddle is too hot.
From one of my favorite older cookery books:
'The Housewife's Cook Book'
Lilla Fritch, A.B.
copy right 1917
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