The Youth of Christ Reformed Church Middletown MD
Cookbook 1983
BREADS
Buttermilk Biscuits
Easy Southern Biscuits
Fran’s Tavern Biscuits -------------------------------- 1
Light-N-Easy Biscuits
Cornbread --------------------------------------------- 2
Diet Whole Wheat Bread
Homemade Bread ---------------------------------------- 3
Aunt Susie’s Date Bread
Cranberry Bread --------------------------------------- 4
Orange Nut Bread
Pumpkin Bread
Rhubard Bread ----------------------------------------- 5
California Walnut Bread
Jean’s Zucchinni Bread -------------------------------- 6
Church’s Old-Fashioned Doughnuts
Donuts ------------------------------------------------ 8
Doughnuts
Raised Potato Doughnuts ------------------------------- 9
Aunt Myra’s Best Kinklings
Sarah’s Quick Rolls ---------------------------------- 10
Iron Gate Inn Butterscotch Rolls --------------------- 11
Honey Rolls ------------------------------------------ 12
Sticky Buns-Pecan ------------------------------------ 13
Applesauce Muffins
Bran Muffins ----------------------------------------- 14
BREADS (cont’d)
Bran Muffins
Polly’s Refrigerator Bran Muffins -------------------- 15
Refrigerator Muffins
Strawberry Muffins ----------------------------------- 16
Standard Waffles
Baked French Toast ----------------------------------- 17
CAKES AND ICINGS
Apple Cake
Apple Pound Cake ------------------------------------- 18
Apple Cider Glaze
Fresh Apple Cake
Glaze ----------------------------------------------- 19
Aunt Clara Feet’s Cake
Blueberry Cake --------------------------------------- 20
Caramel Cake
Cherry Fudge Cake ------------------------------------ 21
Coffee Cake
Blueberry Coffee Cake -------------------------------- 22
Morning Glory Coffee Cake
Orange Kiss-Me Coffee Cake --------------------------- 23
Cream Cake (sour)
Cream Cake (sweet) ----------------------------------- 24
Cherry Crumb Cake
Peach Crumb Cake ------------------------------------- 25
Mary’s Coconut-Butter Pound Cake
Mother’s Fresh Cocoanut Cake ------------------------- 26
Devils Food Cake
Devils Food Cake ------------------------------------- 27
CAKES AND ICINGS (cont’d)
Dumb Cake
Famous Scripture Cake -------------------------------- 28
German Bundt Cake
Leaf Dale Cake --------------------------------------- 29
White Icing for Leaf Dale Cake
Lightning Peach Cake --------------------------------- 30
Marble Cake ------------------------------------------ 31
Mexican Wedding Cake
Oatmeal Cake ----------------------------------------- 32
Orange Oatmeal Cake
Pineapple Fluff Cake --------------------------------- 33
Pinja Calata Cake
Pistachio Marble Cake -------------------------------- 34
Pound Cake
Pound Cake Deluxe
White Icing Deluxe ----------------------------------- 35
Raisin Cake
Raisin Cake ------------------------------------------ 36
Red Velvet Cake
Red Velvet Cake Icing
Red Velvet Cake -------------------------------------- 37
Rhubarb Upside-Down Cake
Rum Cake --------------------------------------------- 38
Six Hundred Dollar Spice Cake
Caramel Icing
Sponge Cake ------------------------------------------ 39
Fresh Orange Sponge Cake
Sponge Ginger Bread Cake ----------------------------- 40
CAKES AND ICINGS (cont’d)
Hot Milk Sponge Cake
Mother’s Sponge Cake --------------------------------- 41
Wacky Cake
Walnut Cake
White or Yellow Cake --------------------------------- 42
ICINGS
Caramel
Chocolate
Creamy Chocolate
Grandmama’s Chocolate -------------------------------- 43
COOKIES AND CANDIES
ABC Cookies
Apple, Oat and Sesame Cookies ------------------------ 44
Aunt Laura’s Dutch Cookies
Babe Ruth Bars
Bar Cookies ------------------------------------------ 45
Brownie Mix
Brownies --------------------------------------------- 46
Butterscotch Cheesecake Bars
By Cracky Bars --------------------------------------- 47
Choco Peanut Butter Squares
Chocolate Chip Cookies ------------------------------- 48
Chocolate Chip Mint Meringues
Chocolate Peanut Butter Pizza
Chocolate Snaps -------------------------------------- 49
Chocolate Squares
Christmas Cookies ------------------------------------ 50
Clifford Tea Cookies
Club Cracker Cookies
Coconut Macaroons ------------------------------------ 51
COOKIES AND CANDIES (cont’d)
Cookie Bars
Creme de Menthe Brownies ----------------------------- 52
Date-Nut Pinwheels
Date Pinewheel Cookies ------------------------------- 53
Easy Pecan Bars
Frosted Pumpkin Bars or Cake ------------------------- 54
Fruit Cookies
Fruit Cookies
Gooey Butter Bars ------------------------------------ 55
Gum Drop Cookies
Orange Icing
Hull House Cookies ----------------------------------- 56
Indoor S’Mores
Large Old-Fashioned Sugar Cakes ---------------------- 57
Mother’s Sugar Cookies
Mother’s Sugar Cookies ------------------------------- 58
My Great, Great Grandmother’s Ginger Snaps
No-Bake Cookies
No-Bake Cookies -------------------------------------- 59
No-Bake Peanut Cookies
O’Dolly Cookies
Oatmeal Peanut Butter Cookies ------------------------ 60
Old-Fashioned Oatmeal Cookies
Peanut Butter Cookies -------------------------------- 61
Pecan Puffs
Press Cookies
Vanilla Wafers
Peanut Butter Cookies -------------------------------- 62
Chocolate Cookies
Caramel or Butterscotch Cookies
Dainty Cookies
Graham Whole Wheat Cookies --------------------------- 63
COOKIES AND CANDIES (cont’d)
Raspberry Oatmeal Bars
Reese’s Cookies -------------------------------------- 64
Rolled Ginger Cookies
Saucy Cherry Squares
Schaum Tortes ---------------------------------------- 65
Shell Bark Macaroons
Skillet Cookies
Sour Cream Sugar Cookies ----------------------------- 66
Special K Cookies
Sugar Cookies ---------------------------------------- 67
Toffee Bars
Toffee Cookies --------------------------------------- 68
Whoopie Pies
Cream for Whoopie Pies
Yum Yum (Bar Cookies) -------------------------------- 69
Fudge, Balls, Brittle, Taffy
Chocolate Fudge
Chocolate Nut Fudge
Divinity ala’ Microwave
E-Z Way Fudge
Fudge Candy ------------------------------------------ 71
1-2-3 Fudge
Opera Fudge
Mary’s Peanut Butter Fudge --------------------------- 72
School Lunch Delight Fudge
Date Balls
Orange Balls ----------------------------------------- 73
Peanut Butter Balls
Reese Balls
Reese Bars ------------------------------------------- 74
Peanut Brittle
Peanut Brittle
Mother’s Walnut Taffy -------------------------------- 75
PIES AND DESSERTS
Fool-proof Pie Crust
Apple Crisp
Apple Pie -------------------------------------------- 76
The Fish Market Apple Pie ---------------------------- 77
Apple Pie in a Jar
Chocolate Chip Pie
Chocolate Mousse Pie --------------------------------- 78
Fudge Pie
Fudgy Chocolate Pie ---------------------------------- 79
Lemonade Pie
Instant Lemon Cheese Pie
Lemon Sponge Pie ------------------------------------- 80
Impossible Pie
Blender Pumpkin Pie ---------------------------------- 81
Shoo-fly Pie
Frozen Strawberry Pie
Strawberry Rhubarb Pie ------------------------------- 83
Cheesecake
Cheesecake
It’s a Snap Cheesecake ------------------------------- 85
T Cake Cheese Cakes
Cherry Delight --------------------------------------- 86
Cherry Delight
Cherry Delight --------------------------------------- 87
Chocolate Cream Puffs
Church’s Baked Apples -------------------------------- 88
PIES AND DESSERTS (cont’d)
Church’s Candied Baked Apples
Church’s Fruit Bowl
Cream Jelly Roll ------------------------------------- 89
Cream Puffs
French Custard Filling
Chocolate Filling
Sweetened Whipped Cream Filling
Custard Filling ------------------------------------ 91
Crumbly-topped Rhubarb
Date Pudding
Egg Custard ------------------------------------------ 92
Frozen Dessert
Frozen Dessert --------------------------------------- 93
Fruit Cobbler
Fruit Cobbler ---------------------------------------- 94
Glazed Fruit
Butter Pecan Ice Cream ------------------------------- 95
Orange Delight
Marble-ous Peanut Butter Dessert --------------------- 96
Peaches & Cream Dessert
Peach Crumble
Curried Peaches -------------------------------------- 97
Peach Fluff
Pecan Tarts
Pudding Dessert -------------------------------------- 98
Old-Fashioned Bread Pudding
Cracker Pudding
Go Go’s Cracker Pudding ------------------------------ 99
Mary’s Pudding Dessert
Pudding Wiches -------------------------------------- 100
PIES AND DESSERTS (cont’d)
Randy’s Special Dessert
Raspberry Crisp
Raspberry Freeze ------------------------------------ 101
Creamy Rice Pudding
Rice Pudding
The Rieck’s Frozen Fruit Log ------------------------ 102
Ruth Palmer’s One-Step Chocolate Roll-Up ------------ 103
Sawdust Dessert
Sponge Rolls ---------------------------------------- 104
Strawberry Yum Yum ---------------------------------- 105
MAIN DISHES
Deluxe Baked Beans
Four-Bean Casserole
Hungry Jack Beef Casserole -------------------------- 106
Beef Stew
Quick Beef Stroganoff ------------------------------- 107
Church’s Beef Turnovers
Easy Oven Stew -------------------------------------- 108
Beef Tongue with Vegetables
Make-Ahead Breakfast Bake --------------------------- 109
Broccoli Casserole
Broccoli Casserole
Broccoli Puff --------------------------------------- 110
Creamy Broccoli Bake
Cabbage Rolls --------------------------------------- 111
Cheese Enchiladas
Chicken Almond Casserole ---------------------------- 112
MAIN DISHES (cont’d)
Chicken Casserole
Chicken Casserole
Chicken Divan --------------------------------------- 113
Chicken with Nut ------------------------------------ 114
Oven-Fried Chicken
Fr. John’s Chicken and Rice ------------------------- 115
Golden Chicken Rolls
Grandmommy’s Church Chicken ------------------------- 116
Chicken Strata
Chipped Beef Noodle Casserole ----------------------- 117
Cookie Press Noodles
Cornfritters ---------------------------------------- 118
Egg Brunch
Corn Pudding ---------------------------------------- 119
Egg Noodles and Cheese
Fat Dog Casserole ----------------------------------- 120
Mom’s Filet of Flounder
Green Bean Casserole
Ham and Cauliflower Casserole ----------------------- 121
Impossible Ham’n Swiss Pie
Stuffed Ham ----------------------------------------- 122
Mock Lasagna
Low Calorie Hot Dish -------------------------------- 123
Baked Macaroni and Cheese
Macaroni Combination Casserole
Barbecue Meatballs ---------------------------------- 124
MAIN DISHES (cont’d)
Creamed Meatballs
Meatloaf
Meatloaf -------------------------------------------- 125
Meatloaf
Sweet and Sour Meatloaf
Creamed Peas ---------------------------------------- 126
Barbecue Pork
Grated Potato Casserole
Irish Potato Bake ----------------------------------- 127
Oven Potatoes
Refrigerator Mashed Potatoes
Potato-Tomato Scallop ------------------------------- 128
Pizza
Taco Pizza
Pizza Puffs ----------------------------------------- 129
Good’n Easy Pizza
Homemade Noodles ------------------------------------ 130
Pizza Casserole ------------------------------------- 131
Polynesian Spam
Elegant Pot Roast ----------------------------------- 132
Savory Pot Roast
Refried Beans with Cheese
Reuben Loaf ----------------------------------------- 133
Oven Fried Rice
Rosalie’s Casserole --------------------------------- 134
Salisbury Steak
Salmon Loaf ----------------------------------------- 135
Salmon Puff
Salmon Souffle -------------------------------------- 136
MAIN DISHES (cont’d)
Sauce
Sausage Meat Roll ----------------------------------- 137
Scalloped Sausage and Potatoes
Scalloped Oyster ------------------------------------ 138
Seafood Casserole (or salad)
Spaghetti with Meat Sauce
Spaghetti Sauce ------------------------------------- 139
Spaghetti Sauce
Special Vegetable Duo ------------------------------- 140
Spicey Hash
Spinach Casserole ----------------------------------- 141
Spinach Souffle
Squash Casserole ------------------------------------ 142
Stuffed Green Peppers
Summer Sausage -------------------------------------- 143
Sweet Potato Casserole
Sweet Potato Casserole ------------------------------ 144
Williamsburg Sweet Potatoes
Baked Tomatoes -------------------------------------- 145
Tomato and Frankfurter Casserole
Stewed Tomatoes with Green Peppers ------------------ 146
Squaw Corn Casserole
Swiss and Bacon Quiche ------------------------------ 147
Deviled Tuna Bake
Tuna and Noodle Casserole --------------------------- 148
Turkey Buffet Casserole
Zucchini-Beef Bake ---------------------------------- 149
SALADS AND DRESSINGS
Apple Snow Salad
Cherry Salad Supreme -------------------------------- 150
Church’s Chicken Souffle Salad
Copper Penny Carrots -------------------------------- 151
Cranberry Salad
Cranberry Salad
Frozen Cranberry Salad ------------------------------ 152
Fresh Spinach Salad
Frozen Fruit Medley --------------------------------- 153
Frozen Fruit Salad
Frozen Waldorf Salad -------------------------------- 154
Jello Beet Salad
Green Jello Salad
Heavenly Hash --------------------------------------- 155
Orange Salad
Paper Cup Frozen Salad
Prawn-Avocado Salad --------------------------------- 156
Seafoam Salad
Shrimp Aspic
Strawberry Surprise --------------------------------- 157
Strawberry Jello Salad
Sweetheart Salad ------------------------------------ 158
Vietnamese Chicken Salad
Waldorf Wheel --------------------------------------- 159
Dressings
French Salad Dressing
Great French Dressing
Italian Dressing
Poppy Seed Dressing --------------------------------- 160
Honey–Poppy Seed Salad Dressing
Russian Dressing
Salad Dressing -------------------------------------- 161
SANDWICHES AND SOUPS
Church’s Chicken Corn Soup
Church’s Vegetable Soup
French Onion Soup ----------------------------------- 162
Old-Fashioned Potato Soup
Pennsylvania Dutch Chicken Corn Soup ---------------- 163
Seafood Chowder
Tomato Soup ----------------------------------------- 164
Wonton Soup
Cheese Ham Spread
Cranberry Conserve ---------------------------------- 165
Dried Beef Wheels
Reuben Sandwiches
Tasty Toast
TV Snacks ------------------------------------------- 165
MISCELLANEOUS
Church’s Lemon-Orange Drink
Church’s Lime Punch
Cranberry Punch ------------------------------------- 167
Green Punch
Iced Tea Syrup
Orange Julius
Quick Punch ----------------------------------------- 168
Red Punch
Tomato Juice Cocktail
Cheese Dip ------------------------------------------ 169
Cheese and Nut Dip
Dip with Apple Slices
Ham and Cheese Dip ---------------------------------- 170
MISCELLANEOUS (cont’d)
Mary’s Fruit Dip
Pepper Dip
Spinach Dip ----------------------------------------- 171
Vegetable Dip
Vegetable Dip
Cheese and Ham Hors d’oeuvres ----------------------- 172
Cheese Straws
Crabmeat Snack
Cream Cheese Ball ----------------------------------- 173
Sausage Cheese Balls
Caramel Popcorn ------------------------------------- 174
Great Cereal Nibblers
Soft Pretzels --------------------------------------- 175
Spiced Nuts
Spiced Nuts
Pickled Beets --------------------------------------- 176
Frozen Sliced Sweet Dill Pickles
Mother’s Pickled Watermelon Rind -------------------- 177
Rhubarb Preserves
Sarah’s Apple Butter -------------------------------- 178
Page 1
BUTTERMILK BISCUITS Sarah Holter
2 C flour ½ tsp salt
3 tsp baking powder 1/3 C solid shortening
¼ tsp baking soda 3/4 C buttermilk
Stir together dry ingredients. Cut in shortening.
Stir in buttermilk. Knead lightly for 4 or 5 strokes.
Roll or pat to 1/2-3/4" thick; cut biscuits. Place on
ungreased cookie sheet. Bake at 450° for 10-15 min.
For drop biscuits, increase buttermilk to 1 C and
drop on greased baking sheet. Makes 18-20 biscuits.
EASY SOUTHERN BISCUITS Ruth Ann Holter
2 C sifted self rising flour
½ C lard
3/4 C milk (or buttermilk)
Combine above. Place dough on floured board and
work to form biscuits. Place on greased pan, then
flatten a little with fingers. (Can be rolled or
cut if desired.) Bake at 450° for 12 min.
FRAN'S TAVERN BISCUITS Sarah Holter
4 C all-purpose flour ½ tsp mace
1 C sugar 1 C butter
1 tsp nutmeg 3/4 C milk ¼ C brandy
Sift together flour, sugar, nutmeg, and mace. Cut
in butter until mixture is mealy. Add milk and
brandy. Knead slightly. Roll thin on lightly
floured board, cut into small rounds, and prick
tops with fork. Bake at 275° for 15 min. DO NOT
OVERBAKE. They will be moist inside when removed
from oven, then "set up" while cooling. Serve
hot or cold and store for use throughout the
holidays.
Page 2
LIGHT-N-EASY BISCUITS David Brandenburg
3 C sifted flour ½ C Crisco
4½ tsp baking powder 1 C milk
1½ tsp salt
In bowl, combine flour, baking powder and salt.
Cut in Crisco until mixture resembles coarse
corn meal. Add milk; stir until blended.
Transfer dough to lightly floured surface.
Knead lightly 8-10 times. Roll dough to a 9"
square. Place dough to fit into bottom of
ungreased 9" square pan. Cut through dough
in squares. Bake at 425° for 15-18 min. When
baked, biscuits will separate at cut lines.
CORNBREAD Elizabeth Carter
3/4 C flour 1 Tbsp sugar
1 C yellow corn meal 2 well-beaten eggs
1 tsp salt 1 C milk
3 tsp baking powder ¼ C melted shortening
Combine dry ingredients. Add remaining ingredi-
ents which have been combined. Stir only until
moistened.
Pour into hot, greased cast-iron skillet. Bake
at 400° for 20 min.
********************************************
SHE LOOKETH WELL TO THE WAYS OF HER HOUSEHOLD,
AND EATETH NOT THE BREAD OF IDLENESS.
Proverbs 31:27
********************************************
Page 3
DIET WHOLE WHEAT BREAD Pat Fogle
Dissolve: 2 pkg dry yeast in ½ C warm water.
Heat to Lukewarm: 2 C cottage cheese.
Combine: Cheese
1 tsp artificial sweetener or ¼ C sugar
1-2 tsp salt (to taste)
1⅓ tsp baking powder
2 slightly beaten eggs
Yeast mixture
Gradually add: 2¾ C white flour
2¾ C whole wheat flour
Knead 5 min. Place in bowl sprayed with Pam.
Let rise till double or 1½ hr. Punch down.
Divide into 24 equal parts for rolls.
Place in greased or Pam-Sprayed pan. Let rise
until double.
Bake at 350° for 20-25 min.
HOMEMADE BREAD Wes Poss
½ C sugar 2 packs dry yeast
½ C shortening 2 Tbsp salt
4 C warm water Less than 5 lb flour
Mix above ingredients, except flour, until
sugar and yeast are dissolved. Then add
enough flour until it is not sticky. Sides of
pan can be greased so it will not stick. Let
rise until double in size. Then make into
rolls. Put in greased pans and let rise again.
Bake at 350° about 30 min.
**********************************
GIVE US DAY BY DAY OUR DAILY BREAD.
Luke 11:3
**********************************
Page 4
AUNT SUSIE'S DATE BREAD Margaret Wyand
First Part: 1½ C chopped dates
1 tsp soda dissolved in 3/4 C boil-
ing water. Pour over dates
and let stand while mixing
second part.
Second Part: 1 Tbsp butter creamed in ½ C sugar.
(separate 1 egg yolk, 1 tsp vanilla,
one egg) 1 3/4 C flour. Blend as for
biscuit dough. Add first
part and mix thoroughly.
Lastly fold in beaten egg white.
½ C chopped nuts may be added if
desired.
Bake 1 hr at 350°.
CRANBERRY BREAD Charlotte S. Holter
2 C flour 1½ C sliced cranberries
1 C sugar 1 tsp grated orange rind
½ tsp baking powder 1 tsp salt
½ tsp baking soda
In a cup, mix ⅓ C orange juice + 2 Tbsp each of
boiling water and vegetable oil; combine with
one well beaten egg. Stir contents of the cup
into the dry ingredients until well blended.
Fold in cranberries and orange rind.
Bake at 350° for 50-60 min. in greased loaf pan.
OR, as muffins, bake at 375° for about 15 min.
Using muffin cups saves greasing muffin tins.
Cool 10 min. before removing.
**************************************
HE SHALL BLESS THY BREAD, AND THY WATER.
Matthew 4:4
**************************************
Page 5
ORANGE NUT BREAD Esther B. Bowman
1
2¾ C presifted all-purpose flour . SIFT TOGETHER.
3/4 C sugar
2¾ tsp baking powder
3/4 tsp salt
½ tsp baking soda
3/4 C chopped walnuts 2. STIR INTO ABOVE.
1 Tbsp grated orange peel
1 beaten egg 3. MIX. ADD TO
3/4 C orange juice DRY INGREDIENTS,
2 Tbsp salad oil STIRRING UNTIL
JUST MOISTENED.
Pour into greased 8½ x 4½ x 2½" loaf dish.
Bake in moderate oven (350°) 55 min or until done.
Remove from pan; cool on rack.
Wrap and store overnight.
PUMPKIN BREAD Dorothy Gartrell
2 C canned or cooked pumpkin 1 tsp baking soda
1 C salad oil 1 tsp clove powder
3 C sugar 2 tsp salt
4 Eggs, beaten 1 tsp cinnamon
3¾ C flour 1 tsp nutmeg
1 tsp baking powder
Mix ingredients and pour into two greased bread
pans. Bake 1 hr at 350° or until done. Makes
two loaves.
Page 6
PUMPKIN BREAD Johanna Remsberg
2 C pumpkin 3½ C flour
3 C sugar 2 tsp soda
1 C oil 1½ tsp salt
2/3 C water 1 tsp cinnamon
4 eggs 1 tsp nutmeg
½ tsp ginger
1. Heat oven to 350°.
2. Grease and flour bottoms only of two 9x5 or
8x4" loaf pans.
3. In large bowl mix pumpkin, sugar, oil, water,
and eggs. Beat 1 min. at medium speed.
4. Add remaining ingredients; blend at low speed
until moistened. Beat 1 min at medium speed.
5. Pour batter into pans.
6. Bake at 350° for 60-75 min or until toothpick
inserted in center comes out clean.
7. Cool 5 min; remove from pans. Cool completely.
RHUBARB BREAD Nancy Beckmann
2 3/4 C flour ½ C cooking oil
1¾ C packed brown sugar 1 tsp vanilla
1 tsp salt 1 C finely chopped fresh
1 tsp baking soda or frozen rhubarb,
1 egg thawed and drained
1 C buttermilk 2 Tbsp flour
2-3 tsp butter
2-3 tsp granulated sugar)- Per Loaf Pan
In large mixing bowl stir together the 2 3/4 C
flour, brown sugar, baking soda, and salt. In
mixing bowl combine egg, buttermilk, cooking
oil and vanilla. Stir into dry ingredients, mix
well. Toss rhubarb with 2 Tbsp flour. Fold
rhubarb into batter. Pour in 2 greased loaf pans.
(4 if small pans) Dot each loaf with 2-3 tsp butter
and sprinkle each with 2-3 tsp sugar. Bake at 350°
until done (40-50 min). Cool in pans for 10 min.
Remove to wire rack.
Page 7
CALIFORNIA WALNUT BREAD Trudy Hildebrand
3 C sifted all-purpose flour 1 egg, beaten
1 C granulated sugar ½ C soft shortening
4 tsp baking powder 1½ C milk
1½ tsp salt 1 tsp vanilla
1½ C coarsely chopped,
toasted Diamond Walnuts,
divided into 1¼ C & ¼ C.
Resift flour with sugar, baking powder and salt
into mixing bowl. Stir in 1¼ C of the walnuts.
Add egg, shortening, milk, and vanilla. Mix
just until ingredients are blended. Turn into
greased and floured loaf pan, 9x5x3. Sprinkle
remaining ¼ C walnuts over top. Bake at 350°
for 60-70 min. Let stand in loaf pan 10 min;
then turn out onto wire rack to cool. Makes
1 large loaf.
JEAN'S ZUCCHINNI BREAD Elizabeth Carter
Beat 3 eggs until well blended.
Add 1 C salad oil
2 C sugar
2 tsp vanilla
Beat until thick.
Stir in 2 C peeled grated zucchinni and
1 can (8¾ oz) crushed pineapple.
Combine: 3 C unsifted flour
2 tsp soda
1 tsp salt
½ tsp baking powder
1½ tsp cinnamon
3/4 tsp nutmeg
1 C walnuts or pecans, chopped
1 C currants or raisins, chopped
Stir all dry ingredients into batter. Bake in
greased loaf pans, one hour at 350°.
Page 8
CHURCH'S OLD-FASHIONED DOUGHNUTS
2 C milk 4 pkg dry yeast --
1½ C sugar dissolved in 1 C warm
½ C butter or margarine water
3 tsp salt 5 eggs (beaten)
12 C flour
Heat milk and margarine till warm. Combine milk
mixture, yeast mixture and beaten eggs. Add
sugar and salt. Then add enough flour to make
a sticky dough. No kneading necessary. Let rise
until double in volume. Roll, cut, let rise, fry
in deep fat. Drain on brown paper or paper towels.
Sprinkle with powdered sugar.
DONUTS Lynn Zecher
Mix: 4 pkg dry yeast
1 C warm water
1 Tbsp sugar
Add alternately: 5 lb Potadoh Flour *
4 C warm water
Form a ball in a large greased bowl and let rise
for 1 hour. Turn on a floured board and cut into
donuts. Let stand for 1 hour. Drop into
deep, hot, frying oil until golden brown. Glaze
or sugar. Makes about 8 doz.
* Potadoh Flour can be purchased at
Hoffman's Mill in Boonsboro.
Page 9
DOUGHNUTS Dorothy Fink
1 C hot mashed potatoes 3 eggs, beaten
1 C sugar 1 tsp salt
½ C butter or lard 1 big cake Red Star
2 C milk Yeast
7½-8 C flour
Heat milk and butter to lukewarm. Dissolve
yeast in warm milk mixture. Combine HOT mashed
potatoes, sugar, salt, eggs, and milk mixture.
Add flour to make soft dough. Knead well. Let
rise, knead again. Let rise, roll out and cut.
Let rise again. Fry in deep, hot fat.
RAISED POTATO DOUGHNUTS Oneida Coblentz
1 C milk ½ C lukewarm water
½ C fat 1 egg, beaten
3/4 C sugar ½ C mashed potatoes
2 tsp salt moistened with ½ C water
1 Cake of Yeast 6½ C flour (sifted)
Scald milk, add fat, sugar, and salt. When cool,
add yeast softened in ¼ C of water and 1 tsp sugar.
Add beaten egg and potatoes. Beat in flour until
mixture is very stiff and leaves side of bowl.
Let rise until triple in bulk. Roll out ½"
thick. Cut, let stand 1 hour. Fry in hot fat.
Page 10
AUNT MYRA'S BEST KINKLINGS Peggy Remsberg
2 C milk (lukewarm) 2 eggs
½ C sugar ½ C lard or shortening
2 packs dry yeast 7-7¾ C all-purpose flour
2 tsp salt
Beat together on electric beater the eggs, the
sugar and shortening. Gradually shake in dry
yeast. Add milk and flour alternately until too
thick for beater. Remove and add remaining
flour by hand. Knead a little. Keep dough as
soft as can be handled well. Let rise in warm
place until double in size. Punch down and let
rise again. Roll out and cut with doughnut
cutter or into other shapes. (Make a center
hole or slit in kinkling to enable it to fry
from center.) Fry in hot lard or oil until
lightly browned. Drain and sugar.
_________________________________________________________
SARAH'S QUICK ROLLS Sarah Holter
Mix: 1½ C flour ½ tsp salt
3 Tbsp sugar 2 pkg dry yeast
Combine and heat to very warm (120°-130°):
1 C milk
½ C water
½ C butter (does not need to melt)
Combine milk mixture and dry ingredients. Beat
2 min on medium high speed.
Add: ½ C flour. Beat 2 additional min.
If you have dough hooks on your mixer, change to
them. If not, add following by hand: 2-2½ C flour
(enough to make soft dough but not sticky).
Knead with dough hooks for 3 min or by hand for
5 min. Place in greased bowl. Let rise till double
(about 20 min). Shape and place in greased sheet
cake pan. Let rise till double (20 min). Bake at
425° for 12 min. Makes 2½ doz.
Page 11
IRON GATE INN BUTTERSCOTCH ROLLS Margaret Wyand
2¾ C milk ½ C butter or Crisco
2 yeast cakes 2 eggs, beaten
¾ C sugar (heavy) about 7 C flour
2¾ tsp salt
Scald milk and melt shortening in it as it cools.
Mix sugar and yeast until it liquifies. When
milk is lukewarm, add to yeast and sugar. Add
beaten eggs and beat in flour and salt until
you have a soft dough. Sprinkle with flour and
pat into a ball in mixing bowl. Cover and set
in refrigerator until 3 hours before needed.
Grease muffin tins heavily with Crisco. For
every dozen rolls, mix 1 C brown sugar with
½ C butter and put 1 spoonful in each muffin
tin. Roll dough in oblong shape about ¼" thick.
Spread with melted butter and sprinkle with
cinnamon and little sugar. Roll into long roll
and cut into pieces 1" thick. Place in muffin
tin and let rise in warm room 2-3 hrs or double
in bulk. Bake 400° oven about 25 min. Be
careful that sugar does not burn. Before
removing from oven, have a large flat pan
ready and turn the tin over immediately onto
this. Lift and let sugar run onto the rolls.
Don't burn your fingers‛!
This recipe makes between 3-4 doz rolls and can
be kept in refrigerator several days and made
into rolls as desired.
Page 12
SUPER HONEY ROLLS Virginia D. Coblentz
2 pkg dry yeast
1 C warm water (105-115°)
about 3 3/4 to 4 C all-purpose flour (divided
into 2½ C and 1½ C)
1 tsp salt
½ C butter or margarine, melted
1 egg; beaten
3 Tbsp honey
2 Tbsp butter or margarine, melted
Dissolve yeast in water in a large mixing bowl.
Combine 2½ C flour and salt; add to yeast mixture,
stirring well. Add ½ C butter, egg, and honey;
stir well. Add enough flour to form a stiff
dough. Place in a well-greased bowl, turning to
grease top. Cover and let rise in warm place
(85°), free from drafts, until double in bulk
(about 1 hr).
Punch dough down; turn dough out on a lightly
floured surface; turn to coat with flour. Shape
into ¾" balls and place 3 balls in each cup of
well-greased muffin pans. Cover and let rise in
a warm place 20-25 min. Brush top of rolls with
2 Tbsp melted butter. Bake at 400° for 10-12
min or golden brown. Yields 2 doz rolls. Can
be made into loaves.
Page 13
STICKY BUNS-PECAN Shirley House
(You can use any Sweet Yeast Dough Recipe.
This is the Potato Roll Recipe.)
3/4 C sugar
⅓ C butter
1 C hot mashed potatoes Mix together in
1 Tbsp salt a blender or mixer
1 C scalded milk and cool to
2 eggs lukewarm.
1 yeast cake of 1½ package dry yeast
softened in ½ C warm water (use potato water.)
5-7 C flour
Let mixture rise. Punch down. Let it rise again
and shape into rolls by dividing dough in half.
Roll each part into oblong 9x18". Spread with
2-4 Tbsp softened butter or margarine. Sprinkle
with ½ C sugar and 1-2 tsp cinnamon. Roll up,
beginning with wide side. Prepare syrup by heat-
ing together ½ C butter, 1 C brown sugar and 2 Tbsp
light corn syrup. Spoon into baking pans. Cut the
roll into 1" slices and lay on syrup and 1 C
pecans divided evenly or as desired. Let rise
to double in size. Bake in preheated oven 375°
25-30 min. Invert pan at once; let syrup drip
over rolls before removing pan.
Makes about 32 rolls.
Page 14
APPLESAUCE MUFFINS Edna Alice Hoffman
½ C margarine Cream butter, gradually add
½ C sugar sugar, beating until light
2 eggs and fluffy. Add eggs, one at
3/4 C applesauce a time. Stir in applesauce.
1 3/4 C all-purpose flour Combine these three;
1 Tbsp baking powder add to creamed
½ tsp salt mixture. Stir until
moistened.
Spoon batter into lightly greased muffin pans.
Bake at 425° for 15 min.
¼ C butter, melted Remove from pans immed.
¼ C sugar Dip into butter, then
1/8 tsp ground cinnamon into mixture of sugar
and cinnamon.
BRAN MUFFINS Pat Fogle
1 15 oz box Raisin Bran 2 tsp salt
2 C sugar 4 eggs, beaten
5 C flour 1 C melted shortening
5 tsp baking soda or oil
1 qt buttermilk
Mix cereal, sugar, flour, soda, and salt in large
bowl. Add beaten eggs, shortening and buttermilk.
Fill muffin cups 2/3 full. Bake at 375° for
20-25 min. Batter can be kept in covered container
in refrigerator up to six weeks.
Page 15
BRAN MUFFINS Chuck Brandenburg
3 C All Bran Buds Cereal 2 C buttermilk
1 C boiling water 2⅔ C sifted flour
½ C Crisco or melted 2½ tsp soda
butter or margarine 2 eggs
1⅓ C sugar
Mix together. Bake at 375° for 20-25 min in
muffin tins. Dough can be kept in refrigerator
up to six weeks. Muffins freeze well. Makes
2½ doz.
__________________________________________
POLLY'S REFRIGERATOR BRAN MUFFINS Elizabeth
Carter
Sift together and set aside:
2⅔ C sifted flour
2½ tsp baking powder
1 tsp salt
Bring to a boil: 1 C water
Pour boiling water over: 1 C All-Bran. Set aside.*
Cream: ½ C shortening
Add: 1 C sugar and cream well.
Add: 2 well-beaten eggs, and mix well.
Add: 2 C buttermilk
2 C Bran Buds
Soaked All-Bran *
Add dry ingredients, mix well.
Bake as needed by filling muffin cups 2/3 full.
Bake at 400 for 20 min. Store remaining batter
in covered container in refrigerator for up to
six weeks.
Page 16
REFRIGERATOR MUFFINS Mrs. Edward F. Holter
1 C All-Bran Pour 1 C boiling water over
1 C Shredded Wheat these and let stand until
½ C shortening soft.
Then add: 1 3/4 C sugar (scant)
2 eggs, beaten 2 3/4 C sifted flour
2 C buttermilk ½ C dates (cut up)
1 tsp salt ½ C raisins
½ Tbsp baking powder
2¼ tsp soda
Mix, cover and store in refrigerator. Use as
desired. Fill greased muffin cups and bake at
400° for 20 min. This dough will keep a month
or more in the refrigerator.
STRAWBERRY MUFFINS Ruth Ann Holter
1 C sliced strawberries pinch of salt
2 C flour 1 egg
¼ C sugar 1½ C milk
2 tsp baking powder ¼ C melted butter
Sift flour, sugar, baking powder, and salt. Beat
together egg and milk. Stir into dry ingredients.
Stir butter in quickly. Fold in strawberries.
Fill muffin tins 2/3 full. Bake in preheated
425° oven for 25-30 min. Sprinkle with powdered
sugar and serve hot.
Page 17
STANDARD WAFFLES Diana Corl
1½ C flour 1½ C milk
3 tsp baking powder 2 eggs
1 tsp salt 4 Tbsp melted butter
1 Tbsp sugar
Mix and sift dry ingredients. Separate eggs;
beat yolks until lemon colored. Then stir in
milk and melted butter. Beat up white of eggs.
Fold in last; do not beat. Then bake in waffle
iron.
BAKED FRENCH TOAST Diana Corl
6 slices day old bread ½ tsp salt
4 eggs, beaten ¼ C melted butter
1 C milk
Mix eggs, salt, milk and pour into shallow pan.
Dip bread slices in mixture, turning to allow
both sides to take up liquid. Place on well-
buttered cookie sheet and pour melted butter over
tops of slices.
Bake at 500° for about 8 min. Turn slices over
and bake 5 min more or until golden brown.
Serve with butter, syrup, cinnamon, powdered sugar.
Page 18
APPLE CAKE Johanna Remsberg
5 apples, sliced )
1 Tbsp cinnamon ) - Mix and set aside.
½ C sugar )
3 C flour ½ tsp salt
2 ½ C sugar ⅓ C orange juice
4 eggs 1 C shortening
2 ½ tsp vanilla 5 tsp baking powder
Cream shortening, sugar, eggs. Add orange juice
and vanilla. Beat in dry ingredients. Layer
mixture, alternating with apples, in greased and
floured tube pan. Bake at 350° for 1 ½ hrs.
APPLE POUND CAKE Virginia D. Coblentz
1 ½ C corn oil 1 tsp salt
2 C sugar ½ tsp ground cinnamon
3 eggs ½ tsp ground nutmeg
2 tsp vanilla 2 C finely chopped, peeled
3 C all-purpose flour apples
1 tsp soda 1 C chopped pecans
½ C golden raisins
Beat oil, sugar, eggs and vanilla until well
blended. Combine dry ingredients and add to
sugar mixture, beating well. Stir in apples,
nuts, and raisins. Spoon batter into a greased
and floured 10" tube pan or Bundt pan, but grease
and flour well. Bake at 325° for 1 hr and 15 min.
or until done when tested. Let cool in pan 10 min
before removing from pan. If you desire, prick
top of cake with fork and drizzle on Apple Cider
Glaze. This really makes it moist and good!
Page 19
APPLE CIDER GLAZE Virginia D. Coblentz
½ C apple cider or apple juice
½ C applejack
½ C firmly packed brown sugar
2 Tbsp butter
Combine all ingredients in a small saucepan and
bring to boil, stirring until sugar is
dissolved. Yield about 1 cup.
FRESH APPLE CAKE Virginia D. Coblentz
3 C chopped raw apples 1 tsp soda
1 ½ C all vegetable cooking oil
2 tsp baking powder
2 C sugar 1 tsp vanilla
3 eggs 1 C chopped black
2 ⅔ C sifted all-purpose flour walnuts or pecans
1 tsp salt
Peel apples and chop; set aside. Pour all veget-
able cooking oil into large mixing bowl, add sugar
and eggs and beat well. Sift flour with salt,
soda, baking powder. Gradually add flour to
creamed mixture, add vanilla and fold in apples
and nuts.
This cake can be baked in a 10" tube pan or a
13x9x3" pan. Grease pan well, bake at 350° for
1 hr or until done.
GLAZE Virginia D. Coblentz
1 ½ C powdered sugar 2 tsp vanilla
3 Tbsp water
Mix and drizzle over cake and down sides of tube
pan.
Page 20
AUNT CLARA FEET'S CAKE Mary E. Leatherman
4 eggs 3 C flour
2 C sugar 1 tsp vanilla
1 C butter 1 C milk
3 tsp baking powder
Cream sugar and butter. Add eggs, beating well.
Stir in dry ingredients and milk alternately.
Put in greased and floured layer cake pans.
Bake at 350° for 25-30 min or until done.
NOTE: Over 150-year old recipe!
BLUEBERRY CAKE Karen Bare
1 C butter 2 C blueberries (coated with
2 C sugar 2 tsp each flour & sugar)
3 eggs 1 ½ tsp baking powder
3 C flour 1/8 tsp salt
½ C milk
Cream butter and sugar till light and fluffy.
Add eggs, beating well after each addition.
Combine flour, baking powder and salt. Add
alternately with milk. Fold in blueberries.
Bake in 10" greased tube or Bundt pan at 350°
for 70-80 min.
********************************************
FOR CAKE FLOUR - Add 1 Tbsp cornstarch to a
pound of all-purpose flour and sift three times.
********************************************
Page 21
CARAMEL CAKE Mary E. Leatherman
2 C brown or white sugar 1 tsp soda
2 eggs ½ C melted chocolate
½ C butter and lard mixed 2 heaping C flour
1 C sour milk or buttermilk ½ tsp vanilla
Beat together eggs and sugar. Add butter-lard
mixture and beat. Dissolve soda in milk. Combine
all ingredients. Pour in greased and floured pans.
Bake at 350° for 25-30 min.
Ice with caramel icing.
CHERRY FUDGE CAKE Shirley House
1 Box Duncan Hines FUDGE Cake Mix)— Mix by hand.
1 can Cherry Pie Filling
2 eggs, beaten Add. Mix well.
Bake in greased 9x13" pan about 30 min or till done.
ICING: 1 C sugar Cook one minute.
1/3 C milk Remove.
5 Tbsp butter
1 C chocolate morsels Add. Stir till
melted. Pour on
cake.
Page 22
COFFEE CAKE Doris Kelly
2 ¾ C flour 3 eggs
1 tsp baking soda 1 C sour cream
½ tsp salt 2 tsp vanilla
½ tsp baking powder 1 tsp cinnamon) Mix.
1 C sugar ½ C brown sugar)— Set
½ C margarine ½ C walnuts aside.
Sift flour, baking soda, salt and baking powder.
Cream sugar and margarine; add eggs, one at a time
while beating. Add flour mixture and sour cream
alternately to mixture. Then add vanilla and beat
well. Grease and flour angel cake pan. Pour 1/3
of batter in pan and sprinkle with part of topping
mixture. Add another 1/3 of batter and sprinkle
with rest of topping mixture. Add remainder of
batter. Bake at 375° for 45 min.
BLUEBERRY COFFEE CAKE Karen Bare
1 C butter or margarine, softened 2 eggs
1 C sugar 1 tsp vanilla
2 C all-purpose flour 1 tsp baking powder
1 (8 oz) carton commercial sour cream
1 tsp baking soda 1 (21 oz) can blueberry pie filling
Cream butter; gradually add sugar, beating until
light and fluffy. Add eggs, one at a time,
beating well after each addition; stir in sour
cream and vanilla. Combine dry ingredients;
gradually add to creamed mixture, beating well
after each addition. Spread half of batter in
greased 13x9x2" pan; spread with pie filling, top
with remaining batter, and sprinkle with topping.
TOPPING: ¼ C all-purpose flour Combine first
¼ C sugar three. Cut in
¾ C chopped pecans butter until
3 Tbsp butter like coarse
meal.
Bake at 375° for 40 min.
Page 23
MORNING GLORY COFFEE CAKE Bunny Cramer
½ C butter or margarine 1 tsp salt
2/3 C sugar 1 C milk
1 Egg ¾/4 C quick or old
1 tsp vanilla fashioned oats, uncooked
1½ C flour ½ C seedless raisins
1½ tsp baking powder
Beat together butter and sugar until light and
fluffy. Add egg and vanilla. Mix until well
blended. Sift together flour, baking powder
and salt; add to creamed mixture alternately
with milk. Stir in oats. Pour half of batter
into a greased and floured 8" square baking pan.
Sprinkle with half of the cinnamon mixture (below)
and the raisins. Top with rest of batter and
sprinkle with remaining cinnamon mixture. Bake
in preheated 350° oven for 40-45 min.
CINNAMON MIXTURE: ½ C firmly packed brown sugar
Combine. 2 Tbsp flour
Stir till 1 tsp cinnamon
crumbled. 2 Tbsp butter or margarine, melted
ORANGE KISS-ME COFFEE CAKE Judy Brandenburg
6 oz can (¾ C) frozen orange juice concentrate
(thawed)
2 C regular flour ½ C milk
1 C sugar 2 eggs
1 tsp soda 1 C raisins
½ C shortening 1/3 C walnuts
Grease and flour bottom and sides of pan.
Combine 1/2 C orange juice concentrate with
remaining ingredients in large mixer bowl. Blend
at lowest speed of mixer 30 seconds. Beat 3 min
at medium speed. Pour into pan. Spread evenly.
Bake at 350° for 40-45 min. Drizzle remaining
orange juice concentrate over warm cake. Spread
evenly. Sprinkle with topping. Best served warm.
SUGAR NUT TOPPING: 1/3 C sugar 1 tsp cinnamon
¼ C finely chopped walnuts
Page 24
CREAM CAKE (sour) Mary E. Leatherman
2 C sugar 4 scant C flour
4 eggs Flavoring, to taste
1 tsp soda
1 C real sour cream
Beat sugar and eggs until very light and fluffy.
Dissolve soda with cream, and add alternately
with flour. Add flavoring. Pour in greased and
floured cake pans. Bake at 350° for 25-30 min.
Use icing of choice.
NOTE: *200-year old recipe.*
CREAM CAKE (sweet) Cora L. Leatherman
4 eggs 2 tsp baking powder
2 C sugar 2 C flour
1 C real sweet cream 1 tsp vanilla (or to taste)
Combine eggs and sugar. Beat well. Add remaining
ingredients. Pour in greased and floured pans.
Bake at 350° for 25-30 min. Ice with Chocolate
Icing.
NOTE: *200 year-old recipe.*
BREAKFAST CRUMB CAKE Linda Cassell
½ C margarine ¾ C sugar
2 C flour 1 C orange juice
½ tsp salt 2 tsp baking powder
1 egg ¼ tsp baking soda
Mix margarine and sugar together until creamy;
then add egg and mix. Blend together all dry
ingredients in separate bowl. Gradually add
dry ingredients and orange juice. Mix until
creamy. Pour into 13x9" greased pan. Sprinkle
with TOPPING: ½ C brown sugar
1 tsp cinnamon
2 Tbsp margarine
Bake at 350° for 20-25 min.
Page 25
CHERRY CRUMB CAKE Barbara Pasike
2 C sifted flour ) Sift together into bowl.
1 C sugar )
2 tsp baking powder )
½ tsp salt )
½ C butter Cut in till crumbly.
1 egg Add; mix with fork.
*1 jar (1 lb 8 oz) cherry pie filling.*
*1 qt home canned cherries, 3 Tbsp cornstarch,
1 tsp almond extract*
Press half of crumb mixture into greased 13x9x2"
baking pan. Spoon cherry filling over first
layer. Top with remaining crumbs.
Bake at 350° for 30 min or until golden. Cool
in pan on rack. Serve warm topped with whipped
cream or ice cream. Makes 12 large servings.
NOTE: *1982 Winner Church-Cozy Dessert Contest.*
PEACH CRUMB CAKE Shirley House
1 yellow cake mix Mix together. Pour into
1 can peach or greased and floured
apple pie filling 13x9" pan.
3 eggs Sprinkle with topping.
½ tsp lemon extract
½ C nuts
TOPPING: ½ C flour
½ C sugar
½ stick butter
½ tsp lemon extract
Bake at 350° about 30 min.
Page 26
MARY'S COCONUT-BUTTER POUND CAKE Ruth Ann Holter
½ lb butter 2 ½ C flour
2 C brown sugar 2 tsp baking powder
4 eggs 1 tsp vanilla
1 C milk 1 C coconut Pecans
Cream butter, sugar, eggs. Alternately add dry
ingredients and milk. Add coconut and vanilla.
Pour mixture in 10" buttered tube pan sprinkled
generously with pecans. Bake at 350° for 1–1 ½
hours. Cool. Turn out on rack. Doesn't need icing.
Freezes well.
MOTHER'S FRESH COCONUT CAKE Evelyn Sullivan
Cream together: ½ C Crisco 3 eggs
1 ½ C sugar
Add alternately (with)
2 ¾ C flour 1 C buttermilk
1 tsp baking powder 1 tsp vanilla
dash of salt 3 drops Coconut flav.
1 scant tsp soda
Pour in greased and floured cake pans. Bake at
350° for 25-30 min.
ICING: 1 lb 10X sugar 4 drops cocoanut flavoring
1 ½ sticks oleo ¼ C evaporated milk
2 tsp vanilla
Beat till creamy. Ice cake when cool. Add fresh
cocoanut (all you can stick fast).
Page 27
DEVILS FOOD CAKE Cora L. Leatherman
2 eggs ½ C sour milk
½ C butter 1 cake of chocolate
2 C sugar OR ⅔ C cocoa
1 tsp soda 1 tsp vanilla
½ C boiling water 2 ½ C flour
Cream eggs, butter, and sugar. Beat well.
Dissolve soda in boiling water. Combine
remaining ingredients. Pour in greased and
floured pans. Bake at 350° for 25-30 min.
Ice with White or Chocolate Icing.
NOTE: 200 year-old recipe.
DEVILS FOOD CAKE Laura M. Remsberg
1 lb. dark brown sugar 2 C flour, sifted before
½ C butter OR ½ butter measuring
& ½ Spry 1 tsp soda
½ C sour milk 2 squares Bakers unsweet-
ened chocolate
½ C boiling water
Cream sugar and butter. Add eggs, beat well.
Add milk and 1 C flour. Dissolve soda and
chocolate in boiling water. Beat into batter
with remaining flour. Bake in 3 medium greased
and floured round pans at 375° for 20-30 min.
ICING: 1 lb light brown sugar
2 squares Bakers unsweetened chocolate
2/3 C sweet cream
Boil together until mixture drops thick from
spoon. Remove from heat. Add butter the size
of a walnut and 1 tsp vanilla. Beat until
creamy. Spread on top and sides of cake
quickly.
Page 28
DUMB CAKE Shirley Keller
2 eggs 1 can (13 or 14 oz) crushed
2 C sugar pineapple
2 C flour 1 C pecans or walnuts, chopped
2 tsp baking soda
1 C coconut OR ½ C coconut and ½ grated carrots
Beat eggs and sugar together lightly. Add unsifted
flour and all other ingredients, including juice
from pineapple. Grease 9x13" cake pan. DO NOT
FLOUR IT. Bake at 350° for 45 min.
FROSTING: 3 oz cream cheese, ½ lb butter - Cream together.
½ C powdered sugar, 2 tsp vanilla - Add.
FAMOUS SCRIPTURE CAKE
4 ½ C I Kings 4:22; flour
2 C Jeremiah 6:20; sugar
6 Jeremiah 17:11; eggs
1 pinch Leviticus 2:13; salt
2 C Judges 4:19; milk
2 Tbsp I Samuel 14:25; honey
2 C I Samuel 30:12; raisins
2 C Nahum 3:12; figs
2 tsp Amos 4:5; baking powder
1 C Numbers 17:8; almonds
II Chronicles 9:9; spices
½ tsp cloves 1 tsp nutmeg
1 tsp cinnamon 1 tsp vanilla
Follow Solomon's prescription for making cake -
Proverbs 23:14. Bake in 2 greased bread pans
(5x9x3) at 325° for about 1 ½ hrs.
Page 29
GERMAN BUNDT CAKE Diana Corl
1 C butter or margarine 4 egg whites
1 C granulated sugar 3 C flour sifted
1 C powdered sugar 3 times
4 egg yolks 2 tsp baking powder
1 tsp vanilla extract pinch salt
1 tsp almond extract 1 C milk
Cream butter; sift 2 sugars together, add gradually
to butter. Add unbeaten egg yolks, one at a time,
beat until smooth. Mix in extracts. Sift flour,
measure. Sift together with baking powder and
salt 3 times. Starting with flour and ending with
flour, add flour and milk alternately to batter.
Fold in stiffly beaten egg whites. Grease cake
mold well. Put large dabs of butter along creases
of mold, embedding almond in each mold dab. Pour
batter into mold and bake for 1 ½ hrs at 350°.
When baked, let stand 15 min. before turning out
of pan. When completely cool, dust top with
powdered sugar.
LEAF DALE CAKE Mary E. Leatherman
1 C butter 2 heaping tsp baking powder
2 C sugar 6 egg whites, beaten until stiff
1 C milk 1 tsp lemon flavoring
3 C flour
Beat butter and sugar. Add milk and flour/baking
powder mixture alternately. Fold in egg whites
and lemon flavoring. Bake in greased and floured
layer cake pans at 350° for 25-30 min.
NOTE: 200 year-old recipe.
Use White Icing on next page.
Page 30
WHITE ICING for Leaf Dale Cake M.E.Leatherman
1 lb 10X sugar and enough cream to make a stiff
spreading consistency. Spread icing over bottom
layer. Top with date mixture (below). Then add
next layer and repeat. If enough icing and date
mixture, spread on sides of cake.
DATE MIXTURE: 1 C chopped dates
1 C nuts
1 C coconut
LIGHTNING PEACH CAKE (from the kitchen of Theodora)
Beat until thick: 2 eggs; 1 tsp vanilla.
Beat in a little at a time: 1 C sugar
Sift together and stir in: 1 C sifted flour
1 tsp baking powder
½ tsp salt
Heat until butter melts: ½ C hot milk
1 Tbsp butter
Stir into first mixture, beating 1 min or
until smooth.
Pour into buttered 8x8 pan. Cut peaches
(preferably fresh) into eighths and lay in rows.
Sprinkle mixture of cinnamon and sugar on top.
Bake at 375° for 25 min.
Page 31
MARBLE CAKE Mary E. Leatherman
White Part
1 C butter 5 scant C flour
1 lb white sugar 1 tsp cream of tartar
8 egg whites 1 tsp lemon flavoring
1 tsp soda
1 C sour milk
Combine butter, sugar and egg whites. Beat
well. Dissolve soda in milk. Add liquids and
dry ingredients alternately.
Brown Part
1 C butter 5 scant C flour
1 lb brown sugar 1 tsp cinnamon
yolks of 8 eggs 1 tsp cloves
1 tsp soda 1 tsp nutmeg
1 C sour milk 1 tsp cream of tartar
Combine butter, sugar and egg yolks. Beat
well. Dissolve soda in sour milk. Combine dry
ingredients. Add alternately with milk.
Drop spoons of white mixture alternately with
brown mixture in greased and floured tube pan.
Bake at 350° for 45 min.
Page 32
MEXICAN WEDDING CAKE Becky Guyton
1 C chopped pecans 1 tsp baking soda
1 can (20 oz) crushed ½ tsp salt
pineapple, undrained 2 tsp vanilla
2 C flour 2 eggs
2 C sugar
Combine all ingredients in large bowl and mix
well. Pour in greased tube pan. Bake at 350°
for 45-50 min.
ICING: 1 pkg (8 oz) cream cheese Mix together
1/3 C butter and spread
1½ C powdered sugar on cooled
2 tsp vanilla cake.
OATMEAL CAKE Shirley House
1 C oatmeal Pour over oats. Let stand for
1¾ C boiling water 20 min.
Add: 1 stick butter, melted
Mix thoroughly then add: 1 C brown sugar
2 beaten eggs
1 C granulated sugar
1 tsp vanilla
Combine and add: 1 1/3 C flour
1 C raisins
1 C nuts
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
Pour into greased and floured 9x13" pan. Bake
at 350° for 30-35 min.
TOPPING: 1 C cocoanut ½ C evaporated milk
1 C brown sugar 5 Tbsp butter
Mix and spread on cake and put under broiler for
a few minutes.
Page 33
ORANGE OATMEAL CAKE Ruth Roberson
1½ C orange juice 1 tsp vanilla
(fresh or frozen) 1 3/4 C sifted flour
1 C quick cooking oats 1 tsp baking powder
½ C margarine 1 tsp baking soda
1 C white sugar 1 tsp cinnamon
½ C brown sugar ½ tsp salt
2 eggs ½ C chopped nuts
Bring orange juice to a boiling point; pour over
oats and set aside. Cream butter and sugars; add
eggs and vanilla. Beat until blended. Sift flour,
salt, baking powder and soda, cinnamon; add
alternately with oats. Stir in nuts. Pour into
greased 13x9x2" pan. Bake at 350° for 40 min.
Remove from oven and spread with topping.
TOPPING: ½ C brown sugar Combine.
¼ C margarine
1 Tbsp orange juice
In a small pan bring to a boil and cook 1 min.,
stirring constantly. Add 1 C cocoanut and
½ C chopped nuts. Put under broiler for about
1 min.
PINEAPPLE FLUFF CAKE Ruth Roberson
1 box yellow cake mix Beat 3 min. Bake at
½ C Crisco or oil 350° for 30-35 min
4 eggs in 9x13" pan.
1 sm. can Mandarin oranges
(juice included)
TOPPING: 2 sm. cans crushed pineapple, with juice
1 sm. instant vanilla pudding
1 sm. container Cool Whip
Mix and spread on cake. Refrigerate.
Page 34
PINJA CALATA CAKE Shirley House
1 pkg vanilla instant pudding (small)
1 pkg (2 layer size) white cake mix (I use Duncan Hines)
4 eggs
¾ C water
¼ C oil
1 C flaked coconut
Blend all ingredients in large mixer bowl. Beat
4 min at medium speed of electric mixer. Pour
into two greased and floured 9" layer pans. Bake
at 350° for 25-30 min or until cake springs back
when lightly pressed. DO NOT OVERBAKE. Cool in
pan 15 min. Remove and cool on racks. Frost.
Chill. Refrigerate leftover cake.
FROSTING: 1 can (8 oz) crushed pineapple in juice
1 pkg vanilla instant pudding (small)
1/3 C dark rum
1 container (8 oz) frozen whipped topping,
thawed (Cool Whip)
Combine pineapple in juice, pudding mix and rum
in bowl. Beat until well blended. Fold in
frozen whipped topping.
PISTACHIO MARBLE CAKE Becky Guyton
1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) Jello Pistachio Instant
Pudding and Pie Filling
4 eggs
1 C water ½ tsp almond extract
½ C oil ¼ C chocolate syrup
Combine cake mix, pudding mix, eggs, water, oil,
and extract in large mixer bowl. Blend; then beat
2 min on medium speed of electric mixer. Measure
1½ C batter; stir in chocolate syrup. Spoon
batters alternately into a greased and floured
10" Bundt or tube pan. Zigzag spatula through
batter to marble. Bake at 350° for 50 min. Cool
15 min. Remove from pan and finish cooling on rack.
Sprinkle with confectioners sugar, if desired.
Page 35
POUND CAKE Paige Kefauver
1 lb sugar 1 tsp lemon extract
1 lb butter White Icing
9 large eggs, separated 12 walnut halves (opt)
1 lb plain flour, sifted
Cream sugar and butter; add well beaten egg yolks.
Add flour gradually; fold in stiffly beaten egg
whites and lemon extract. Bake in greased tube
pan at 300° for 1 hr. Turn out. Let cool. Ice
and decorate with walnut halves.
POUND CAKE DELUXE Mrs. Howard Stup
Evelyn Sullivan's Mother
1 C butter 4 C sifted flour ) Combine
2¼ C sugar ½ tsp soda
6 eggs ½ oz almond flavoring
1 C milk 1 tsp vanilla
Cream butter and sugar until light and fluffy.
Add eggs, beating thoroughly. Add flour mixture
alternately with the milk, beating after each
addition until smooth. Stir in vanilla and almond
flavoring. Pour batter in greased and floured 9"
tube pan, which has been lined on bottom with wax
paper. Bake in slow oven (325°) for 1 hr 30 min.
WHITE ICING DELUXE
Boil for 1 min: 2 Tbsp water
4½ Tbsp sugar
Blend together: 2 1/3 C confectioners' sugar
1 egg white
½ C Crisco
Dash of salt
Very slowly add sugar syrup to blended ingredients.
Beat until spreading consistency.
Add: 1 tsp vanilla and ½ tsp almond flavoring.
Spread on "Pound Cake Deluxe."
Page 36
RAISIN CAKE Cora L. Leatherman
½ C butter 3 C flour ½ tsp allspice
1½ C sugar 1 tsp soda ½ tsp cinnamon
1 or 2 eggs 1 tsp cream of tartar ½ tsp clove
1 C milk ½ tsp nutmeg 1 C raisins, floured
Cream butter, sugar, eggs. Add milk alternately
with dry ingredients. Add floured raisins. Bake
in greased and floured sheet cake pan at 350°
for 30 min or until done.
NOTE: 200 year-old recipe!
RAISIN CAKE Mary E. Leatherman
2 C boiling water Dash of salt
1 lb raisins 1 tsp cinnamon
1 scant Tbsp soda 1 tsp clove
½ C butter & lard, mixed
1 C cold water 1 tsp nutmeg
2 C sugar 4 C flour (or ½ Whole
Wheat flour may be used.)
Pour 2 C boiling water over raisins and boil for
15 min. Take from stove and add remaining ingred-
ients. Pour into greased and floured sheet cake
pan. Bake at 350° about 30 min or until done.
Makes moist cake.
NOTE: 200 year-old recipe!
Page 37
RED VELVET CAKE Ruth Shapard
2 oz Red food coloring Mix together and
3 Tbsp cocoa (or set aside.
powdered Nestle's Quick)
½ C shortening 2½ C cake flour (sifted 3 times)
1½ C sugar 1 tsp salt
2 eggs 1 tsp vanilla
1 C buttermilk 1 Tbsp vinegar
1 tsp soda
Cream together the shortening and sugar. Add eggs
and coloring paste. Beat 10 min. Add buttermilk
slowly. Add flour, salt and vanilla. Remove
bowl from mixer. Add by hand, mixing lightly, the
vinegar and soda. Spoon into three 8" greased and
floured layer pans. Bake at 350° for 30-35 min.
RED VELVET CAKE ICING: ½ lb butter (1 stick)
½ C Crisco
Cream well. 1 C sugar
Add 1 Tbsp at a time. 3 Tbsp flour
2 tsp vanilla
1 C milk
Blend in. Beat 12 min with mixer.
RED VELVET CAKE Lynn Zecher
1½ C sugar 2 oz Red coloring
1 C shortening 2 Tbsp cocoa
1 tsp vanilla 2½ C cake flour
2 eggs 1 C buttermilk
1 tsp soda
1 Tbsp vinegar
Cream sugar, shortening, and vanilla. Add eggs
one at a time, beating well. Make a paste of
coloring and cocoa. Add to the above. Add flour
alternately with buttermilk. Beat well 3 min.
Combine vinegar and soda; add at once. Bake in
greased and floured layer cake pans at 350° for
30 min. Ice with Red Velvet Icing.
Page 38
RHUBARB UPSIDE-DOWN CAKE Dorothy Fink
5 C rhubarb (cut in small pieces)
1 C sugar
1 pkg (3 oz) raspberry gelatin
3 C miniature marshmallows
1 pkg (18 oz) white cake mix
Grease 9x13" pan. Arrange rhubarb pieces in it.
Sprinkle with sugar and gelatin. Top with marsh-
mallows. Prepare cake mix as directed on package.
Spread batter on top of marshmallows. Bake at *
350° for 55 min. Cool 5 min, then turn upside down
on serving tray. Delicious and very pretty! Can
be served with Cool Whip or Vanilla Ice Cream.
*at 325° if use glass pan.
RUM CAKE Shirley House
1 C chopped pecans or walnuts ½ C Wesson Oil
1 pkg (18½ oz) yellow cake mix
1 3/4 oz pkg instant vanilla pudding mix
4 eggs ½ C cold water (or
½ C dark rum (80 proof) ¼ cold water & ¼ rum)
Preheat oven to 325°. Grease and flour 10" tube
pan or 12 cup bundt pan. Sprinkle nuts over bottom
of pan. Mix all cake ingredients together. Pour
over nuts. Bake 1 hr. Cool. Invert on serving
plate. Prick top.
GLAZE: ¼ lb butter 1 C granulated sugar
¼ C water ½ C dark rum (80 proof)
Melt butter in saucepan. Stir in water and sugar.
Boil 5 min, stirring constantly. Remove from heat.
Stir in rum. Drizzle and smooth glaze evenly over
top and sides of cake. Allow cake to absorb glaze.
Repeat until glaze is used up.
Page 39
SIX HUNDRED DOLLAR SPICE CAKE Kathy Martin
Measure into 2⅔ C cake flour ¾ tsp cloves
sifter: 1 tsp baking powder ½ tsp nutmeg
1 tsp soda 1 C sugar
¾ tsp salt ¾ tsp cinnamon
Measure into ½ C Crisco
mixing bowl: 2/3 C brown sugar, packed
Add: 2 eggs
Measure into sour milk or buttermilk
small bowl: (With margarine or butter, use 1 C plus 2 Tbsp
sour milk. With Crisco or any other shortening,
use 1½ C sour milk.)
Combine mixtures and pour into three greased and
floured round cake pans. Bake at 375° for 25 min.
Ice with Caramel Icing.
CARAMEL ICING: 2 C brown sugar 3 Tbsp butter
1 C milk or cream 1 tsp vanilla
Boil sugar and liquid until syrup forms soft ball
when dropped in cold water. Add butter; remove
and cool. Add vanilla and beat until thick and
creamy. If too hard, thin icing with a little
hot cream. Spread on cake.
SPONGE CAKE Mary E. Leatherman
1 lb sugar 1 lb flour
10 eggs 1 tsp lemon flavoring
Beat sugar and eggs until real light. DON'T
UNDERBEAT. Add flavoring. Take from flour with
your fingers and thumb as much as you can hold,
four times, mixing after each time. Flour tube
pan BUT DO NOT GREASE. Bake at 375° about
25-30 min.
NOTE: Over 200 years old!
Page 40
FRESH ORANGE SPONGE CAKE Janice Beachley
6 eggs * 1½ C sugar
1 3/4 C sifted flour 6 Tbsp orange juice
¼ tsp salt 1 Tbsp grated orange peel
*Separate eggs. Place whites in large bowl and
yolks in small bowl. Let whites warm to room
temperature, at least 1 hr.
Sift flour with salt. Beat egg whites until foamy.
Gradually beat in ½ C sugar. Continue beating
until soft peaks. Set aside.
With same beaters, high speed, beat yolks until
thick and lemon colored. Gradually beat in sugar
(remaining 1 C) until mixture is smooth. Add
orange juice and peel. At low speed, beat in
flour mixture about 1 min. Fold yolk mixture
into whites. Pour into ungreased 10" tube pan.
Bake at 350° for 35 min or until cake tester comes
out clean. Invert pan over neck of bottle until cool.
SPONGE GINGER BREAD CAKE Mary E. Leatherman
1 C sugar 1 C sour milk, dissolve
½ C butter or 1 tsp soda
shortening 3 C flour
2 eggs 1 Tbsp ginger
1 C New Orleans
Baking molasses
Cream sugar and shortening. Add eggs; cream well.
Add molasses; stir well. Add sour milk/soda. Add
flour and ginger; mix well. Pour into greased and
floured sheet cake pan. Bake at 350° for 30 min
or until done.
NOTE: Over 200 years old!
Page 41
HOT MILK SPONGE CAKE Kathryn Holter
4 eggs
2 C granulated sugar
2 C sifted cake flour
1 tsp baking powder
½ tsp salt
1 C hot milk and 1 tsp vanilla
Beat eggs until light and lemon colored.
Gradually add sugar and continue beating. Sift
flour, baking powder and salt together. Fold
into egg mixture. Heat milk/vanilla to hot (not
scalding) and add at once, last of all. Stir
with slotted spoon quickly and blend well. Keep
stirring as batter is poured into large greased
sheet cake pan or two 9" layer cake pans.
Bake at 325° for 25-30 min.
MOTHER'S SPONGE CAKE Margaret Wyand
Beat 1 min: 4 eggs
Add; beat 5 min: 1½ C granulated sugar
Mix - 1½ C flour ¼ tsp salt
add: 2 tsp baking powder 1 tsp vanilla extract
Add last: ½ C hot milk
Pour into 2 buttered 9" round pans. Bake at 350°
for 25 min. Cool and spread with whipped cream
and sugared strawberries or any other fruit.
Page 42
WACKY CAKE Christina Wiles
Mix: 3 C flour Add: 2/3 C Crisco oil
2 C sugar 2 Tbsp vinegar
6 Tbsp cocoa 2 tsp vanilla
2 tsp soda 2 C cold water
1 tsp salt
Beat mixture about 1 min. Pour into greased
and floured pan. Bake at 350° for 35-40 min.
Let cake cool about 10 min, then cover with foil.
This will make it stay very moist.
WALNUT CAKE * Mary E. Leatherman
4 eggs 1 tsp cream of tartar
2 C sugar 3 tsp cinnamon
1 C sour cream 4 C flour
3 Tbsp real cream 1 C nuts (floured)
1 tsp soda dissolved in cream
Combine sugar and eggs. Beat well. Add liquids
and dry ingredients alternately. Bake in greased
and floured tube pan at 350° for 30-60 min. In
layer pans, bake at 350° for 25-30 min.
Ice with Caramel Icing.
* Grandmother Feet's
NOTE: Over 200 years old!
WHITE OR YELLOW CAKE Cora L. Leatherman
3 C flour ½ C shortening
3 tsp baking powder 6 egg whites, beaten stiff
2 C sugar flavor to taste
1 C milk
Combine all ingredients and fold in beaten egg
whites. Pour into greased and floured pans.
Bake at 350° for 25-30 min.
NOTE: For yellow cake, just add egg yolks but
decrease shortening to 1/3 Cup.
Over 200 years old!
Page 43
ICINGS
CARAMEL: Dorothy Fink
½ C butter
1 C brown sugar ) Boil 1 min.
½ C milk
Add: 2 C or 2¾ C 10X sugar Mix well.
1 tsp vanilla Spread on cake.
CHOCOLATE: Sarah Holter
4 sq chocolate
Melt in ½ C milk
top of 1 C sugar
double 1 large lump butter
boiler.
Beat in: 1 C 10X sugar or more as needed
1 tsp vanilla
Spread on cake.
CREAMY CHOCOLATE: Elizabeth Carter
½ C vegetable shortening, melted in saucepan.
Remove from heat and add: ½ C cocoa
¼ tsp salt
1/3 C milk
1½ tsp vanilla
Place 1 lb confectioners sugar in mixer bowl.
Add cocoa mixture and beat at medium speed
until creamy. Add 1 Tbsp milk if frosting is
too thick. Spread on cake.
GRANDMAMA'S CHOCOLATE: Sarah Holter
Boil until 1 3/4 C brown sugar
threads.
¼ C white sugar
1½ cake chocolate ½ C milk
Remove from heat; add 1 Tbsp butter or peanut
butter and 1 tsp vanilla. Beat until thickened.
Handle quick. Spread on cake.
Page 44
ABC COOKIES Eleanor Bidle
1 C all-purpose flour 1 egg
1½ tsp cinnamon 1 tsp vanilla
1 tsp baking powder 2/3-4 C quick or old-fashioned
3/4 tsp salt oats, uncooked
1 C butter or margarine 2 C shredded carrots
1 C firmly packed brown 1 C chopped nuts
sugar
Heat oven to 350°. Grease cookie sheet. In small
bowl combine flour, cinnamon, baking powder, and
salt. In large bowl, beat together butter and
sugar until light and fluffy. Blend in egg and
vanilla. Add dry ingredients; mix well and stir
in oats, carrots, and nuts. Drop by rounded
tablespoon onto cookie sheet. Bake 15-17 min.
Cool and store in loosely covered container.
Makes 5 doz.
NOTE: There is Vitamin A in the carrots and
Vitamin B in the quick or old-fashioned oats.
By the way, whole-grain oats also contain
Vitamin E, 9 minerals and are a good source
of fiber in the diet. They are as easy as
ABC to mix and provide lots of vitamins.
APPLE, OAT AND SESAME COOKIES Eleanor Bidle
1½ C rolled oats 1 C finely chopped apples
3/4 C flour (Golden Delicious)
3/4 C whole-wheat flour ½ C honey
¼ C sesame seeds ½ C oil
¼ C packed brown sugar 1 egg
1½ tsp baking powder 1/3 C milk
1½ tsp cinnamon
¼ tsp salt
Combine first 8 ingredients. Stir in apples.
Combine other ingredients and add to the apple
mixture. Drop by teaspoon on ungreased cookie
sheet. Bake at 375° for 10-12 min.
Page 45
AUNT LAURA'S DUTCH COOKIES Angela R. Smith
1 C New Orleans molasses 1½ C raisins
3/4 C brown sugar 1¾ C currants
½ C butter ¼ C chopped English
½ C lard walnuts
1 egg 2½ C flour )
2 tsp cinnamon 1½ tsp soda )-combined
½ tsp cloves
3/4 tsp nutmeg
Combine all ingredients and bake on greased cookie
sheet at 375° for 8-10 min.
BABE RUTH BARS Julie Cutsail
6 C cornflakes 1 C brown sugar
1 C spanish nuts 1 C white sugar
1 C light syrup 1 C peanut butter
1 large Hershey bar
Put cornflakes and nuts into large bowl. Combine
in sauce pan and heat until dissolved: the syrup,
brown and white sugar. Remove from heat and stir
in the peanut butter. Pour over the mixture of
cornflakes and nuts. Mix well. Pat into 9x13"
lightly greased pan. Break large Hershey bar into
pieces and lay on top. Bake at 200-225° until
chocolate is melted. Remove from oven and spread
chocolate evenly. Cut into bars while still warm.
BAR COOKIES Jason Hooks
In greased pan, layer: 24 Graham Crackers, crushed
1 pkg chocolate chips
1 can Eagle Brand milk
1 C mixed nuts or pecans
Bake at 300° for 30 min.
Page 46
BROWNIE MIX Randy Holter
4 C flour 2½ C cocoa
4 tsp baking powder 2 C shortening
4 tsp salt
8 C sugar (less if desired)
Sift together dry ingredients. Cut in shortening
thoroughly. Place mix in tightly covered plastic
container and store in cool place.
To make brownies:
Beat with fork: 3 eggs
1½ tsp vanilla
Add by hand: 3 C brownie mix. (It will be lumpy.)
If desired, add 1 C chopped nuts. Bake in greased
9x12" pan at 350° for 20 min.
BROWNIES Susan Keller
Cream together with spoon:
½ C melted shortening (Crisco)
2 C sugar
2 tsp vanilla
Add: 4 eggs ½ tsp salt
¾ C cocoa ½ tsp baking powder
¾ C flour
Stir together. Grease and flour sheet cake pan.
Bake at 350° for exactly 25 min. Cool and then cut.
Page 47
BUTTERSCOTCH CHEESECAKE BARS Becky Guyton
1 pkg (12 oz) butterscotch morsels
1/3 C margarine
2 C Graham Cracker crumbs
1 C chopped nuts
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) Eagle Brand sweetened condensed milk
(not evaporated)
1 tsp vanilla
1 egg
Preheat oven to 350° (325° for glass dish). In
medium saucepan, melt morsels and margarine; stir
in crumbs and nuts. Press half the mixture firmly
onto bottom of greased 13x9" pan. In large mixer
bowl, beat cheese until fluffy; beat in Eagle Brand,
vanilla and egg. Mix well. Pour into prepared pan;
top with remaining crumb mixture. Bake 25-30 min
or until toothpick inserted near center comes out
clean. Cool to room temperature; chill before cutting
into bars. Refrigerate leftovers.
BY CRACKY BARS Bunny Cramer
1 3/4 C flour 2 eggs
½ tsp salt 1 tsp vanilla extract
¼ tsp soda 1 sq. chocolate, melted
3/4 C butter, softened 3/4 C walnuts, chopped
1 C sugar 15 single Graham Crackers
1/3 C milk 1 pkg (6 oz) chocolate chips
In large mixer bowl combine all ingredients except
chocolate, walnuts, crackers and chocolate chips.
Blend well.
To half of dough, in another bowl, add melted choco-
late and nuts. Spread in greased 13x9" pan. Arrange
crackers over dough. Add chocolate chips to remaining
dough. Drop by tablespoon over crackers and spread
to cover. Bake at 375° for 25-30 min. Cool and cut.
Page 48
CHOCO PEANUT BUTTER SQUARES Mary & Ruth Beckmann
2 ¾ C flour 1 C milk
2 C packed brown sugar 3 eggs
1 tsp baking powder 1 tsp vanilla
½ tsp baking soda 1 pkg (6 oz) semi-sweet choc. bits
1 C peanut butter (chunky is best)
½ C butter or margarine, softened
In large mixer bowl stir flour, brown sugar, baking
powder and soda. Add peanut butter and butter;
blend at low speed of electric mixer till crumbly.
Remove 1 C of the crumb mixture and set aside. To
remaining crumbs in bowl add milk, eggs, and vanilla.
Blend at low speed till moistened; beat 3 min at medium
speed. Pour batter into ungreased 9x13" pan.
Sprinkle chocolate pieces over batter. Sprinkle
reserved crumbs over top. Bake at 350° for 40-45 min
or until done. Cool and cut into squares to serve.
CHOCOLATE CHIP COOKIES Shirley Keller
1/3 C soft shortening
1/3 C butter
½ C granulated sugar
½ C brown sugar (packed)
1 egg
1 tsp vanilla
1 ½ C all-purpose flour Stir together in another
½ tsp soda bowl, then mix with the
½ tsp salt shortening mixture.
½ C chopped walnuts Thoroughly work in.
1 pkg (6 oz) semi-sweet choc. pieces (1 C)
Drop dough by rounded teaspoonfuls 2" apart on
ungreased baking sheet. Bake at 375° for 8-10 min
or until lightly browned but still soft. Cool on
wire rack. Makes 4-5 doz.
Page 49
CHOCOLATE CHIP MINT MERINGUES Elizabeth Poole
Remsberg
2 egg whites 3/4 C sugar
pinch of salt 6 oz chocolate chips
½ tsp cream of tartar 2 tsp mint flavoring
Preheat oven at 375º for 15 min.
Mix egg whites, salt and cream of tartar. Beat until
stiff. Add sugar slowly. Add mint and fold in chips.
Drop by teaspoonfuls on wax paper. Put cookies in
oven and turn off heat. Leave in oven overnight.
CHOCOLATE PEANUT BUTTER PIZZA Nancy Bixler
½ C sugar 1 egg
½ C packed brown sugar 1½ C flour
½ C softened margarine 2 C miniature marshmallows
½ C peanut butter 6 oz chocolate chips
½ tsp vanilla
Heat oven to 375º. In large bowl combine sugars,
margarine, peanut butter, vanilla and eggs. Blend
well. Stir in flour. Press dough evenly over
bottom of 12" or 14" greased pizza pan, forming
rim along edge. Bake for 10 min. Sprinkle with
marshmallows and chocolate chips. Continue to bake
for 5-8 min. or until marshmallows are lightly
browned. Cool, then cut into wedges. Store in
tightly covered container.
CHOCOLATE SNAPS Mary E. Leatherman
½ cake of chocolate, melted
2 C sugar 3 tsp baking powder
4½ C flour 3 eggs
½ C butter 3 tsp vanilla
Combine all ingredients. Drop on greased and
floured cookie sheet. Bake at 400º for 10 min.
NOTE: 200-year old recipe!
Page 50
CHOCOLATE SQUARES Margaret Wyand
½ C butter 2 C Graham Cracker crumbs
5 Tbsp granulated sugar ½ C chopped nuts
5 Tbsp cocoa 1 C coconut
1 tsp vanilla
1 egg
Place softened butter, sugar, cocoa, vanilla and
egg in bowl. Set bowl in pan of hot water and stir
until butter is melted and is consistency of a custard
Mix crumbs, coconut and nuts and add to above mixture.
Pack into ungreased 9" square pan. Spread with
following icing.
Icing: 4 Tbsp butter Cream.
3 Tbsp milk ) Combine and add to
3 Tbsp vanilla pudding)-butter.
(not instant)
Add, and spread over
2 C powdered sugar the chocolate base,
allowing to harden
a bit.
4 sq. melted semi-sweet)
chocolate )-Combine and spread
1 Tbsp butter ) evenly over top.
These are very rich and should be cut into small
1x1" squares or whatever size you choose.
CHRISTMAS COOKIES Martha Morris
Cream: 3/4 C butter
1 C sugar
1 egg yolk (reserve egg white)
Add: 1 C flour
3 oz candied cherries, red and green,
chopped
2 rings candied pineapple, 1 red and 1 green,
chopped
1 C pecans
chopped
Beat egg white until stiff and fold into above.
Bake on aluminum foil on cookie sheet at 350° for
12 min. Leave on foil until cool.
Page 51
CLIFORD TEA COOKIES Janice Beachley
2 C brown sugar 1 tsp soda
1 C shortening 3½ C flour
2 eggs, well beaten 1 C finely chopped nuts
Beat sugar and shortening until creamy. Add eggs.
Stir in flour, soda, and nuts. Shape into rolls.
Wrap in wax paper and chill overnight. Slice ¼"
thick. Bake on greased cookie sheet at 400° for
6-8 min. Makes 140 cookies.
CLUB CRACKER COOKIES Mrs. Edward F. Holter
Spread 1 pkg (44) Keebler Club Crackers on cookie
sheet, close together. Sprinkle ½ C very finely
chopped nuts over the crackers.
Boil together for 1 min: ½ C margarine
½ C butter
1/3 C sugar
Drizzle syrup over the crackers. Bake at 350°
for 10 min. Remove immediately from cookie sheet.
Dry out real good on both sides so they do not stick
together.
NOTE: These are quick to make and often used at
"teas."
COCONUT MACAROONS Ruth Flook
2 egg whites, beaten stiff
1 C granulated sugar
1 C coconut or ½ C Black Walnuts
Beat egg whites to stiff peaks. Add sugar. Fold
in coconut. Drop by teaspoonful on greased and
floured cookie sheet. Bake at 275° for about
25 min.
Page 52
COOKIE BARS Julie Cutsail
1 C sugar )
1 C light corn syrup) - Heat together. DO NOT BOIL.
1 C peanut butter Add. Mix well.
5 C Special K cereal Add.
Spread in greased sheet cake pan. Melt 1 small pkg
chocolate chips and 1 small pkg butterscotch chips
together over hot water. Spread over top. DO NOT
REFRIGERATE. Let cool; cut into squares.
CREME DE MENTHE BROWNIES Connie Cutsail
Brownie:
1 C sugar ½ tsp salt
½ C margarine, softened 1 C Hershey syrup
4 eggs 1 tsp vanilla
1 C flour
Second Layer:
½ C margarine, softened 2 C confectioners sugar
2 tsp creme de menthe
Topping:
1 C chocolate chips 6 Tbsp margarine
Mix together all ingredients for brownies. Pour
into lightly greased 9x13" pan. Bake at 350° for
30 min. Cool. Second layer: Combine all ingredients
until creamy. Spread over cooled chocolate layer.
Topping: Melt chocolate chips and margarine. Pour
over creamed layer. Let set in cool place before
cutting.
Page 53
DATE-NUT PINWHEELS Janice Beachley
Mix up one-half of a recipe of Clifford Tea Cookies
(or make the remainder as cookies, omitting the
chopped nuts)
3/4 C chopped dates 1/3 C water
1/3 C sugar ½ C chopped nuts
Combine and cook one min. Add chopped nuts and
cool. Roll out cookie dough and spread the date
mixture over dough. Roll as jelly roll. Chill
8 hrs. Slice ⅛" thick. Put on greased cookie
sheet. Bake at 400° for 10 min.
DATE PINWHEEL COOKIES Margaret Wyand
Filling:
1 lb pitted dates Cut dates in small pieces;
⅓ C granulated sugar bring to boil with sugar,
dash of salt salt and water. Simmer
⅓ C water 5 min., stirring often.
1 C chopped nuts Add nuts and cool.
Cookie dough:
½ C butter Cream butter; add
½ C brown sugar (packed) sugars, vanilla and egg.
½ C granulated sugar Beat until light. Add sifted
½ tsp vanilla dry ingredients. Chill until
1 egg firm enough to roll.
2 C sifted flour
¼ tsp soda
Halve dough; roll each half on floured waxed paper
into a 9x12" rectangle. Spread with filling; roll
up tightly from end. Wrap in paper; chill overnight.
Slice 1/8-¼" thick. Bake on lightly greased cookie
sheet at 350° for 10 min.
Page 54
EASY PECAN BARS Mary Jo Clark
½ C melted butter or oleo
2 C firmly packed light brown sugar
2 eggs
1 C flour
2 tsp baking powder
¼ tsp salt
1 tsp vanilla
1 C chopped pecans
powdered sugar
Combine butter and sugar; beat with electric
mixer until well blended. Add eggs, mixing well.
Combine flour, baking powder and salt; add to
sugar mixture and mix well. Stir in vanilla and
pecans. Spoon into greased and floured 9x13" pan.
Bake at 350° for 25 min. Sprinkle immediately
with powdered sugar. Let cool completely and cut
into 2" squares.
FROSTED PUMPKIN BARS OR CAKE Shirley Keller
4 eggs, beaten 2 tsp cinnamon
1 C salad oil 1 tsp soda
2 C sugar 1 tsp baking powder
1 C pumpkin 2 C flour
½ tsp salt 1 C raisins and/or nuts
Combine all ingredients. Stir well and pour into
greased and floured cake pan (for cake) OR pour
in large greased and floured jelly roll pan (for
bars). Bake at 350° for 55-60 min FOR CAKE and
at 350° for 20-25 min FOR BARS.
Frosting: 3 oz cream cheese
6 Tbsp butter or margarine
1 tsp vanilla
1 tsp milk
3/4 lb 10X sugar
Page 55
FRUIT COOKIES Angela R. Smith
4 eggs, beaten 3/8 oz dates, chopped
1 C sugar 2 C candied pineapple,chopped
1 C flour 2 C candied cherries, chopped
2 tsp baking powder 1 C flour
4 C whole pecans
Combine all and drop on greased cookie sheet.
Bake at 300° for 15-20 min.
FRUIT COOKIES Mary E. Leatherman
2 C sugar 1 tsp soda
½ C butter-lard mixture 2 tsp cinnamon
1 C sour cream 1 C raisins or mixed fruit
2 eggs flour to make very stiff
Cream butter and sugar. Beat in eggs. Alternately
add sour cream and dry ingredients. Drop on greased
and floured cookie sheet. Bake at 350° for 10-12 min.
NOTE: 150-year old recipe!
GOOEY BUTTER BARS Shirley House
1 box yellow cake mix Mix by hand and
2 eggs spread in greased and
1 stick butter, melted floured 13x9x2" pan.
Topping: 8 oz cream cheese Blend together with
1 lb powdered sugar mixer. Pour over
minus ½ C for top batter in pan.
2 eggs
Bake at 350° for 30-35 min. Sprinkle with sifted
confectioners sugar. Let cool well. Cut into
squares. Very rich. Freezes well.
Page 56
GUM DROP COOKIES Miss Angie Ryan, 1937
Submitted by Sarah L. Remsberg
4 eggs 2 C Gold Medal flour
2 C light brown sugar ¼ tsp salt
1 tsp vanilla ½ C chopped English walnuts
1 C finely cut fruit gum drops
(no licorice)
Beat eggs until thick and light; add sugar gradually
(measurements packed freely and free of lumps). Add
flavoring. Beat until thick and fluffy. Add flour
and salt mixed with walnuts and gumdrops. Blend well.
Spread dough 3/4" thick in greased baking pan 9x12x2".
Bake at 350° until browned. Remove from oven and
cool. The cookies may be spread with orange icing
while warm (not hot). Let stand until icing is
firm; cut into squares or bars. Cool completely.
Orange Icing: 3 Tbsp butter
1 tsp grated orange rind
2 Tbsp orange juice
1½ C sifted confectioners sugar
HULL HOUSE COOKIES Miss Angie Ryan, 1937
Submitted by Sarah L. Remsberg
1 C butter 3 C flour
1½ C sugar 2 pkg dates, cut into thirds
1 tsp soda dissolved ½ C raisins
in 1 Tbsp water ½ C nuts
1 tsp cinnamon ¼ C molasses
speck of salt 3 eggs
Combine all ingredients. Drop on greased baking
sheet. Don't let them touch until thoroughly
cold or they will stick together. Bake at 350°
for 8-10 min.
Page 57
INDOOR S'MORES Trudy Hildebrand
2/3 C Karo light corn syrup
2 Tbsp margarine or butter
1 pkg (11½ oz) NESTLE Real Milk Chocolate Morsels
1 tsp vanilla
1 pkg (10 oz) Golden Grahams Cereal (8 C)
3 C miniature marshmallows
Butter 13x9x2" baking pan. Heat corn syrup,
margarine and chocolate morsels just to boiling
in 3 qt saucepan, stirring constantly; remove
from heat. Stir in vanilla. Pour over cereal
in large mixing bowl; toss quickly until completely
coated with chocolate. Fold in marshmallows, 1 C
at a time. Press mixture evenly in pan with buttered
back of spoon. Let stand until firm, at least 1 hr.
Cut into 1½" squares. Makes 48 squares.
LARGE OLD-FASHIONED SUGAR CAKES Kathryn Holter
1 C shortening (½ butter or margarine)
2 C granulated sugar ½ tsp salt
2 eggs 4 C all-purpose flour
1 C sour or buttermilk (approx)
1 tsp soda 1 tsp vanilla extract
1 tsp baking powder 1 tsp lemon flavoring
Cream shortening, sugar and eggs. Add dry
ingredients alternately with milk and flavorings.
Use only enough flour to enable dough to be rolled
out. (The softer the dough, the lighter the cakes.)
Roll out dough and cut with large doughnut-type
cutter leaving centers solid. Place on lightly
greased cookie sheets. Sprinkle with sugar and
center with raisin. Bake at 350° for 12-15 min.
Dough may be spoon dropped.
Page 58
MOTHER'S SUGAR COOKIES Evelyn Sullivan
Mix together: 2 C sugar
1 C shortening
½ tsp salt
2 tsp vanilla
Add: 3 eggs (whole)
Beat mixture until fluffy.
Add: 1 level tsp alum (dissolved in 1 Tbsp water)
Add alternately: 4½ C flour
1 C buttermilk to which 2 level
tsp soda has been added.
Drop on lightly greased cookie sheet with tablespoon;
sprinkle with sugar, then press slightly with glass
(dipped in cold water). Sprinkle again with sugar
generously. Bake at 375°. Start baking time first
on lower shelf for 6 min and then on upper shelf
for 6 min. Total time: 12 min. Will be slightly
browned. Remove from cookie sheet immediately.
Makes 40 large cookies that will keep for weeks in
tight container.
MOTHER'S SUGAR COOKIES Mary E. Leatherman
1 bowl sugar
1 bowl sour cream
4 eggs
any spices or flavoring you wish
1 Tbsp soda
flour to make stiff enough to mold
Combine all ingredients. Put on floured board.
Press out with hands. Cut to desired shape. Put
on greased and floured cookie sheet. Bake at
350° for 10-12 min.
NOTE: Passed to my mother from her mother. Recipe
is over 200 years old!
Page 59
MY GREAT, GREAT GRANDMOTHER'S GINGER SNAPS Mary E. Leatherman
1 C New Orleans molasses
3/4 C butter or half butter/half lard
3/4 C sugar
1 Tbsp soda dissolved in 4 Tbsp hot water
1 Tbsp cinnamon
1 Tbsp ginger (Yes - 1 Tbsp)
1 scant Tbsp pepper (Yes - pepper)
1 Tbsp cloves
Mix butter and sugar; cream well. Add molasses,
soda water, spices and flour working in flour to
a
eal stiff dough. Roll thin. Put on greased and
floured cookie sheet. Bake at 375° about 6-10 min.
Makes 3 lb ginger snaps.
NOTE: over 200 years old!
NO-BAKE COOKIES Leslie Shafer
½ C chocolate chips 1 C peanut butter
½ C sugar 3 C corn flakes
Melt chocolate chips and sugar. Add peanut butter
and corn flakes. Mix. Drop on waxed paper and
chill.
NO-BAKE COOKIES Trudy Hildebrand
2 C sugar ½ C peanut butter
½ C milk 3 C instant or regular rolled
oats
3 Tbsp cocoa
½ C butter (1 stick) 1 tsp vanilla
Mix together sugar, milk, cocoa, and butter; cook
in saucepan until blended, about 3 min., stirring
constantly. Remove from heat. Add peanut butter,
oats, and vanilla; mix well. Spread in ungreased
8x8x2" pan. Chill, then cut into squares.
Page 60
NO-BAKE PEANUT COOKIES Betty Leatherman
Heat: ½ C white sugar
½ C light brown Karo syrup
1 tsp vanilla
Bring to a boil; stir in 1 C peanut butter right
away. Stir until well mixed.
Add: 2 C crushed cornflakes.
Quickly spoon on waxed paper. Cover with brown paper
for at least 1 hr. Then store in plastic container.
Cookies may be formed into balls but must work fast.
O'DOLLY COOKIES Angela R. Smith
1 stick melted margarine
1 pkg crushed graham crackers
1 C coconut
1 pkg (6 oz) chocolate chips
1 C chopped pecans
1 can Eagle Brand or homemade condensed milk
Place layers as listed above. Pour milk over top
and place in oven at 350 for 30 min or until browned.
Cut into squares when cooled.
OATMEAL PEANUT BUTTER COOKIES Becky Guyton
1 C sugar 1½ C flour 1 C choc morsels
1 C brown sugar 1 tsp soda OR raisins
1 C shortening 1 tsp salt
3 eggs 1 tsp vanilla
1 C peanut butter 2 C quick oats
Cream sugars and shortening. Add eggs and peanut
butter and beat well. Gradually add flour, salt
and soda. Add vanilla. Stir in oats and chocolate
morsels or raisins. Drop by heaping teaspoon onto
ungreased cookie sheet. Bake at 350° for 15 min.
Page 61
OLD-FASHIONED OATMEAL COOKIES. Nancy Beahm
1 C butter (2 sticks)
1½ C firmly packed light brown sugar
2 eggs
2¼ C sifted _regular_ all-purpose flour
2 tsp baking powder ½ C milk
¼ tsp baking soda 2 C quick-cooking rolled
1 tsp salt oats, uncooked
1 tsp cinnamon 2 C raisins
1 tsp nutmeg ½ C chopped nuts
In a mixing bowl cream butter; gradually add sugar
and beat till light and fluffy. Beat in eggs. Sift
together flour, baking powder, soda, salt, cinnamon
and nutmeg. Add to creamed mixture alternately
with milk, beginning and ending with dry ingredients.
Stir in rolled oats, raisins and walnuts. Drop by
rounded teaspoon, 2” apart, onto greased baking
sheet. Bake at 375° for 9-10 min. Remove immediately
to wire rack to cool. Makes 7-8 doz.
_PEANUT BUTTER COOKIES_ Ron Shapard
Sift together and put into bowl: 2 C flour
1 tsp soda
½ tsp salt
Cream together: 1 C shortening 1 C peanut butter
1 C brown sugar 2 Tbsp water
1 C white sugar 1 tsp vanilla
2 eggs
Add flour. Drop by spoonful onto ungreased cookie
sheet. Bake at 350° for 15 min. Makes about 100.
If desired, after putting cookie dough on cookie
sheet, press with floured fork before baking.
Page 62
PECAN PUFFS Margaret Wyand
Heat oven to 375°.
Cream: 1 C vegetable shortening
½ C confectioners sugar
Add: 2½ C sifted all-purpose flour
½ tsp salt
1 tsp vanilla
Fold in: 3/4 C finely chopped pecans
Shape into 1" balls; lay on greased cookie sheet.
Bake 10-12 min or until golden. Roll at once in
confectioners sugar; cool on wire rack. Roll again
in sugar. Makes 50-75 cookies.
PRESS COOKIES Mary E. Leatherman
Use real butter for best cookies.
Vanilla Wafers
1¾ C butter 2 eggs 3¼ C flour
1 C sugar ½ tsp vanilla
Cream butter and sugar. Add eggs and vanilla and
beat thoroughly. Add flour gradually. Fill cookie
press with dough. Using wafer tip, form on ungreased
cookie sheet. Bake at 500° for 6 min. Makes
2 lb. 6 oz.
Peanut Butter Cookies
½ lb butter 1 egg
1 C 10X sugar 2½ C flour
2 Tbsp peanut butter 1 tsp baking powder
Cream butter, sugar and peanut butter. Add egg.
Then add flour and baking powder that has been
mixed together. Fill cookie press. Using any tip,
form on ungreased cookie sheet. Bake at 375° for
8 min. Makes 1 lb. 12 oz.
Page 63
PRESS COOKIES (cont'd) Mary E. Leatherman
Chocolate Cookies
½ C shortening (Crisco) 2½ C cake flour
1 C sugar ½ tsp salt
1 egg, beaten ½ tsp soda
2 sq. melted chocolate 4 tbsp milk or cream
½ tsp vanilla
Cream shortening and sugar until smooth. Add
egg and melted chocolate. Sift flour, salt, and
soda. Add alternately with milk and vanilla
mixture. Fill cookie press and form on ungreased
cookie sheet. Bake at 400° for about 10 min.
Makes 1 lb. 12 oz.
Caramel or Butterscotch Cookies
2 C brown sugar 1 tsp baking powder
3/4 C butter ½ tsp salt
2 eggs, beaten 3 C flour
Cream sugar and butter. Add eggs, mixing well.
Sift dry ingredients. Add to butter mixture. Fill
press and mold on ungreased cookie sheet. Bake at
375° for 8 min. Makes 2 lb. 4 oz.
Dainty Cookies
1 C butter 2½ C flour
2/3 C sugar 1/8 tsp salt
1 egg 1 tsp vanilla
Cream butter and sugar. Add egg, mixing well.
Sift dry ingredients and add. Add vanilla. Press
through cookie press onto ungreased cookie sheet.
Bake at 500° for 6 min.
Graham Whole Wheat Cookies
½ C butter 1 C finely ground nuts
1½ C brown sugar 2½ C whole wheat flour
2 eggs
Cream butter and sugar. Add eggs. Stir in nuts
and flour. Press through cookie press onto ungreased
cookie sheet. Bake at 375° for 8-10 min.
Page 64
RASPBERRY OATMEAL BARS Ruth Shapard
1 pkg Duncan Hines Deluxe II, yellow cake mix
1½ sticks butter or margarine, melted
1 tsp baking powder
2½ C quick Quaker oats
1 jar (12 oz) seedless raspberry jam
1 Tbsp water
Combine dry cake mix, oats and baking powder in
large bowl. Stir in melted butter until crumbly.
Measure half the crumb mixture and press in a
greased 13x9x2" pan. (Press firmly; you might
need a little more than half the mixture to cover
bottom.) Combine jam and water and spread evenly
over crumb mixture. Put remaining crumb mixture
on top of jam; crumble it on. Bake at 375° for
20 min. Cut into 24 or 36 pieces after cooled.
REESE'S COOKIES Esther B. Bowman
1 C shortening 2 C unsifted all-purpose flour
1 C sugar 1 tsp baking soda
½ C packed light brown sugar
1 tsp vanilla 1 C semi-sweet chocolate chips
2 eggs 1 C Reese's peanut butter chips
Cream shortening, sugars, and vanilla until light
and fluffy. Add eggs and beat well. Combine
flour and baking soda; add to creamed mixture.
Stir in semi-sweet chocolate chips and Reese's
peanut butter chips. Drop by teaspoonful onto
ungreased cookie sheet. Bake at 350° for 10-12 min
or until light brown. Cool slightly before removing
from cookie sheet. Makes 5 doz. 2½" cookies.
Page 65
ROLLED GINGER COOKIES Oneida K. Coblentz
Combine: 1 pt baking molasses 1 C brown sugar
½ pt melted fat 1 Tbsp soda (scant)
1 Tbsp ginger in 2/3 C hot water
2 tsp cinnamon flour-stiff enough
to roll well
Roll thin. Cut and bake at 350 for 8-10 min till done.
SAUCY CHERRY SQUARES Bunny Cramer
1 C flour 1 Tbsp shortening
1 C sugar 2 eggs
1 tsp baking powder 1 can sour pie cherries,
½ tsp salt drained (reserve juice)
In small mixer bowl, combine flour, sugar, baking
powder, salt, shortening, and eggs. Beat at medium
speed until well blended. Fold in 1 C cherries.
Spread in 9" pan, greased on bottom only. Bake at
350° for 35-40 min.
Sauce: 1/3 C sugar cherry juice and
1 Tbsp cornstarch remaining cherries
In small saucepan, combine sugar, cornstarch,
cherry juice and rest of cherries. Cook over
medium heat until thick and clear. Serve warm
over cherry squares.
SCHAUM TORTES Nancy Beckmann
Time: 45-60 min Temp: 275°
6 egg whites 2 C sugar 1 tsp vanilla
¼ tsp cream of tartar 1 Tbsp vinegar
Beat egg whites and cream of tartar to a foam; add
sugar gradually and beat until it stands in peaks.
Add vinegar and vanilla extract and beat until well
blended. Mound on a greased cookie sheet. Take
back of spoon and push in center of meringue. Bake
until firm to the touch but not brown. Serve with
fruit, ice cream, or whipped cream.
Page 66
SHELL BARK MACAROONS Peggy Remsberg
2 egg whites 1½ C sifted 10X sugar
1/8 tsp salt ½ tsp vanilla
1/3 tsp cream of tartar 1 C chopped shell barks
(or pecans)
Beat egg whites, salt, and cream of tartar very
stiff. Add sugar gradually and continue beating.
Fold nuts into egg white mixture. Spoon drop onto
ungreased cookie sheet, topping each with a whole
nut. Bake at 275° until shiny in appearance for
30 min.
SKILLET COOKIES Margaret Wyand
2 Tbsp Parkay 3 C Rice Krispies
1 C finely cut dates ½ C chopped nuts
1 C granulated sugar 10X sugar to roll in
2 eggs
Melt Parkay in skillet; add dates, sugar and
eggs. Cook over low heat, stirring constantly
until well mixed and the mixture starts to bubble.
Remove from heat and cool slightly. Stir in
Rice Krispies and nuts, mixing well. Sprinkle
a piece of waxed paper with 10X sugar. Shape into
rolls and roll in 10X sugar. Wrap in foil and
chill. To serve, cut into slices.
SOUR CREAM SUGAR COOKIES Ruth Flook
1 C butter 1 C sour cream
2 C sugar 1 Tbsp soda (dissolved in water)
3 eggs 6 C flour or enough to make stiff
dough
Cream butter, sugar and eggs together. Add sour
cream and soda dissolved in a little water.
Gradually add flour; mix well. Chill in refrigerator
for 1 hr. Roll dough to about 1". Cut with cookie
cutter. Put on greased cookie sheet. Bake at 375°
for 9-10 min.
Page 67
Edna Alice Hoffman
SPECIAL K COOKIES
1 C margarine )
2 C brown sugar, packed )— Cream together.
2 eggs )
1 tsp vanilla )
½ tsp salt )— Combine and add to
2 C flour, sifted ) creamed mixture.
1 tsp baking powder )
½ tsp soda )
1 C flaked coconut
1 C chopped walnuts Add these four
3/4 C raisins ingredients.
4 C Kellogg's Special K cereal
Drop from rounded teaspoon onto greased cookie
sheet. Bake at 350° 10-12 min. until slightly
brown. Makes 6 doz.
SUGAR COOKIES Cora L. Leatherman
2 sticks butter 4 C flour
1 C oil 1 tsp salt
2 eggs 1 tsp soda
1½ tsp vanilla 1 tsp cream of tartar
1 C powdered sugar
1 C granulated sugar
Combine all ingredients. Drop on greased and
floured cookie sheet. Flatten slightly. Bake
at 350° for 10 min.
Page 68
TOFFEE BARS Jay Remsberg
Leslie Shafer
1 C butter 2 C flour
1 C brown sugar ½ tsp salt
1 egg 1 pkg (6 oz) chocolate bits
1 tsp vanilla ½ C chopped nuts
Cream butter and sugar; beat in egg and vanilla.
Stir in flour and salt. Spread dough in greased
9x13" pan. Bake at 350° for 14 min. Remove from
oven; sprinkle chocolate bits on top and return
to oven a minute or two until chocolate is soft.
Remove from oven and spread chocolate bits.
Sprinkle with nuts. Cool and cut into bars.
TOFFEE COOKIES Sarah Holter
1 egg 3 tsp cinnamon
½ lb butter 1 tsp vanilla
½ tsp salt 2 C flour
1 C brown sugar 1 C coarsely chopped nuts
In a cup measure, beat egg enough to combine yolk
and white. In medium mixing bowl, cream butter,
salt, sugar, cinnamon and vanilla. Beat in ½ of
egg. Gradually stir in flour. Spread dough in
10x15" greased jelly roll pan. Brush with
remaining egg and sprinkle with nuts. Bake at
275° for 1 hr. Cut into bars and remove to
wire rack to cool. Store in tightly covered tin
box. Makes 6 doz. bars, approximately 2x1".
Page 69
WHOOPIE PIES Sarah Holter
Mix: 1½ C sugar
½ C soft shortening
2 eggs
1 C thick sour cream
1 tsp vanilla
Sift together 2¾ C flour
and stir in: ½ tsp soda
5 Tbsp cocoa
½ tsp baking powder
½ tsp salt
Drop by rounded teaspoon full about 2" apart on
ungreased baking sheet. Bake at 350° for 8-10 min.
CREAM FOR WHOOPIE PIES Sarah Holter
Cook till thickened, then cool: 1 Tbsp flour
½ C milk
Combine: ½ C Crisco
½ C margarine
1/8 tsp salt
2/3 C sugar
1 Tbsp vanilla
Add flour-milk mixture and beat until creamy.
Spread between two Whoopie Pies.
YUM YUM (Bar Cookies) Leslie Shafer
½ C butter Mix together, then spread in
½ C brown sugar greased 8x8" pan and bake at
1 C flour 350° for 10 min. Cool.
2 eggs 1 tsp baking powder
1 C brown sugar ½ tsp salt
1 tsp vanilla 1 can coconut
2½ Tbsp flour 1 C black walnuts
Combine above ingredients and spread on top of
baked layer. Bake at 350° till golden brown.
Page 70
FUDGE, BALLS, BRITTLE, TAFFY
CHOCOLATE FUDGE Mike Remsberg
1 1/3 C (15 oz can) sweetened condensed milk
1/8 tsp salt
1 tsp vanilla
2 pkg (6,7,8- oz) semi-sweet chocolate
1 C nut meat, broken into small pieces
Prepare the nut meat first. Grease a square,
shallow baking pan lightly with butter. Place the
milk, chocolate, and salt in the top of a double
boiler over rapidly boiling water. Cook and stir
these ingredients until they are thick. This will
take about 10 min. Remove the pan from the burner.
Stir in the vanilla and nuts; pour the fudge into
the greased pan, cool and place in the refrigerator
for several hours. When it is firm to touch, then
cut into squares.
CHOCOLATE NUT FUDGE David Brandenburg
In large bowl put: 2 pkg (12 oz) semi-sweet
chocolate chips
1 C margarine
1 jar (7 oz) marshmallow cream
In large heavy pan put: 1 tall can evaporated milk
4½ C sugar
Bring to a rolling boil and cook rapidly, stirring
vigorously, exactly 9 min. Pour over ingredients
in bowl. Beat with electric mixer only until well
blended. Stir in 2 C nuts and 1 Tbsp vanilla.
Spread in buttered 15x10x1" pan. Cool and let
stand 12-24 hr. Makes 5 lb.
Page 71
DIVINITY ala' Microwave Sharon DeColigny
2 C granulated sugar 1 egg white
1 tsp vinegar ½ tsp vanilla
½ C cold water ½ C chopped nuts
1. Combine sugar, vinegar, and water in a buttered
4-cup glass measuring cup; cover with plastic wrap.
2. Microwave 13½ min on Med. High (roast) or until
candy forms a firm ball in cold water (240°).
Meanwhile, beat egg white in medium mixing bowl
until stiff peak forms. Pour candy syrup in thin
stream into egg white, beating constantly with
mixer. Add vanilla; beat until mixture is stiff.
Fold in nuts. Drop mixture by teaspoonfuls onto
wax paper. (You may like to roll into balls.)
Let cool. Makes about 30 candy pieces.
E-Z WAY FUDGE Marcia Remsberg
Mix in a large saucepan:
2½ C sugar
¼ lb butter
3/4 C evaporated milk
5 oz marshmallow whip
Bring to a boil and boil 4 minutes, stirring
constantly. Remove from heat and stir in 12 oz
Hershey's chocolate chips until melted; fold in
1 C walnuts. Then pour into a buttered 8" square
pan. Cool, then cut in squares.
FUDGE CANDY Dorothy Fink
Melt over low heat 4 blocks Baker's unsweetened
chocolate and 1 stick butter.
Mix: 1 box (1lb) 10X powdered sugar
½ C Eagle Brand milk
1 egg, slightly beaten
1 tsp vanilla
Add melted chocolate to this mixture. Pour into
greased 8x8x2" pan. Cool in refrigerator and cut
into squares.
Page 72
1-2-3 FUDGE Johanna Remsberg
¼ C margarine 1 egg
4 sq. chocolate 1 tsp vanilla
1 box (lb) powdered sugar 3 Tbsp cream or milk
1 C nuts
1. Melt margarine and chocolate over low heat.
2. Add remaining ingredients and beat until smooth.
3. Pour at once into buttered 8" square pan.
It will set as it cools. Cut.
OPERA FUDGE Margaret Wyand
1 pt coffee cream pinch of salt
½ lb butter (not Oleo) ¼ tsp cream of tartar
4 C granulated sugar
Mix cream, sugar and salt together in a deep,
heavy saucepan. Stir constantly over low heat
10-12 min. Add cream of tartar. Cook and stir
until mixture starts to boil. Add butter and
dissolve. Cook mixture without stirring until
it forms a ball in cold water. Set aside to cool.
Add 1 tsp vanilla and beat until candy loses its
gloss. Form into small balls and coat with chocolate.
Chocolate: Melt 4-6 blocks of bitter chocolate
with a small amount of paraffin.
MARY'S PEANUT BUTTER FUDGE Ruth Ann Holter
4 C white sugar
1 1/3 C milk (reg.)- Boil to a good soft ball.
Remove from heat.
Add: 1 jar (7 oz) marshmallow cream (2 C)
2 C peanut butter
Stir until well blended. Pour into buttered pan
about 14x10".
NOTE: I set it in a sink of cold water and stir
until it begins to "set". Then pour into pan.
Cut when cool.
Page 73
SCHOOL LUNCH DELIGHT FUDGE Elizabeth Carter
½ C butter
2⅝ C powdered sugar
½ C cocoa
3/4 C peanut butter
1½ C grated cheddar cheese
1½ tsp vanilla
Mix well with wooden spoon. Form into a 2" roll
on waxed paper. Refrigerate, slice and serve.
DATE BALLS Betty Leatherman
1 stick margarine 2 C Rice Krispies
1 C sugar ½ C chopped nuts
1 C chopped dates 2 eggs, beaten
pinch salt 1 tsp vanilla
Combine margarine, sugar, eggs, chopped dates,
and salt. Boil for 5 min or until it begins
to leave side of pan. Remove from heat, add
nuts and Rice Krispies, stirring well. Add vanilla;
mix well. When cool enough to handle, make small
balls and roll in 10X sugar or coconut.
ORANGE BALLS Marcia Remsberg
Combine: 1 pkg (7½ oz) Vanilla Wafers, crushed
3/4 C grated coconut
scant ½ C powdered sugar
Add; mix well: ½ C frozen orange juice concentrate,
thawed.
Form into 1" balls; roll in powdered sugar. Freeze.
Defrost to serve. Makes 3 doz.
Page 74
PEANUT BUTTER BALLS Johanna Remsberg
2 C peanut butter 1 box (1b) powdered sugar
1 stick butter, melted
Mix peanut butter and melted butter together with
spoon. Add the powdered sugar and knead with
hands until smooth. Then this mixture can be
dipped in chocolate. Melt chocolate in a double
boiler. Dip the balls in chocolate. Place on
wax paper on a cookie sheet. Put in refrigerator.
Chill till balls don't stick to wax paper.
REESE BALLS Leigh Shafer
½ lb margarine 1 C peanut butter
1 lb 10X sugar 1½ tsp vanilla
Cream margarine and peanut butter. Add sugar and
vanilla. Work thoroughly with hands until stiff.
Make small balls.
In double boiler melt a large bag chocolate
chips and 1/8 lb paraffin. Dip ball into chocolate
with a toothpick, then put on wax paper.
REESE BARS Shirley House
1 C crunchy peanut butter 2 sticks melted butter
1 C powdered sugar or oleo
1⅓ C crushed graham crackers
Mix the above ingredients well and put into greased
9x13" pan. Refrigerate until hard.
Topping: 1 pkg (12 oz) milk chocolate chips
⅓ C butter or oleo
Melt together over medium heat. Pour over bars.
Sprinkle with chopped nuts if desired.
Page 75
PEANUT BRITTLE Trudy Hildebrand
3 C sugar 2 tsp baking soda
1½ C water 2 oz butter
1 C white corn syrup 1 tsp vanilla extract
3 C shelled raw peanuts
In large saucepan, boil the first three ingredients
until mixture separates in threads when dropped
in cold water (about 220° on candy thermometer).
Add the peanuts and stir constantly until the
syrup becomes a light, golden brown.
Remove the saucepan from the heat; add remaining
ingredients and stir until the butter melts.
Quickly pour out onto two well-buttered shallow
baking pans. When mixture hardens very slightly,
pull it with two forks so brittle forms a thin
sheet. Let cool, then break up into pieces.
PEANUT BRITTLE Jay Remsberg
2 C sugar 1 C hot water
3 C raw peanuts with skins 1 tsp soda (scant)
1 C white Karo 1 Tbsp butter
Cook sugar, syrup and water until it becomes
a hard ball in cold water (250°). Add peanuts
and cook until brown and parched, stirring
constantly (300°). Remove from heat; add soda
and butter. Mix well. Pour immediately into a
buttered pan. When cool, break it into pieces.
Makes 2½ lb.
MOTHER'S WALNUT TAFFY Paul Fogle
2 C sugar lump of butter size of an egg
1 C table syrup
Bring to boil. Add 1 Tbsp vinegar. Boil slowly
till it cracks good and hard in cold water. Then
add a pinch of baking soda and 2 C black walnuts.
Pour in pan and let cool. Break up and store in
can(s).
PIES and
DESSERTS
flour
XXX
... THE FRUIT OF THE SPIRIT IS,
LOVE, JOY, PEACE, LONGSUFFERING,
GENTLENESS, FAITH,
MEEKNESS, TEMPERANCE: ...
GALATIANS 5:22-23
Page 76
FOOL-PROOF PIE CRUST Shirley Keller
4 C all-purpose flour 1 Tbsp vinegar
1¾ C vegetable shortening 1 egg
1 Tbsp sugar 1/3-1/2 C water
2 tsp salt
Mix together with a fork the flour, shortening,
sugar and salt. Beat together the vinegar, egg,
and water. Combine the two mixtures; chill
15 min or up to 3 days. (May also be frozen.)
Makes two 9" double crusts and one 9" shell.
(To be sure your pie crust will be crisp, put
unbaked shell in hot oven for about 2 min until
it loses the "raw look.")
APPLE CRISP Mike Keller
4 C sliced apples: place in buttered 10x6x2"
baking dish.
Sprinkle with: 1 tsp cinnamon ¼ C water
1 tsp salt
Rub together: ¾ C sifted flour
1 C sugar
1/3 C butter
Drop mixture over apples. Bake at 350° for
40 min. Serve warm with cream. Serves 6.
APPLE PIE Wes Poss
6 C apples * Flaky Pastry
2/3 C sugar 2 C flour
¼ tsp nutmeg 1 tsp salt
1/8 tsp salt 2/3 C shortening
¼ tsp cinnamon Enough water to make a
1 tsp lemon juice stiff dough.
2 tsp butter Chill before rolling.
Bake at 425° for 40 min.
*Use 6 C peaches for peach pie.
Page 77
THE FISH MARKET APPLE PIE Shirley House
In a food processor fitted with the steel blade,
blend: 1¾ C all-purpose flour
¼ C sugar
Crust 1 tsp cinnamon
3/4 tsp salt
1 stick (½ C) PLUS 3 Tbsp unsalted butter,
cut into bits.
When mixture resembles meal, transfer to bowl.
Add: ¼ C cold apple cider.
Combine the mixture to form a dough. Shape dough
into a ball and chill it, wrapped in floured wax
paper, for 1 hr.
Combine in bowl: 6 large McIntosh apples, peeled
and sliced, or enough to
measure 8 C
1 2/3 C sour cream
Filling 1 C sugar
1 large egg
1/3 C all-purpose flour
2 tsp vanilla
2 tsp salt
Roll the dough into a 12" round on a floured surface,
fit it into a deep 10" pie plate, and crimp the edge
decoratively. Spoon the filling into the shell
and bake the pie at 450° for 10 min. Reduce the
heat to 350° and bake for 35 min more.
Topping: 1 C chopped walnuts
½ C all-purpose flour
1 stick (½ C) unsalted butter, softened
1/3 C granulated sugar
1/3 C firmly packed dark brown sugar
1 Tbsp cinnamon
pinch of salt
Combine mixture until crumbly. Mash the apple
filling lightly with a fork, sprinkle the streusel
over the filling, and bake for 15 min. Let pie
cool on rack.
NOTE: Served at The Fish Market Restaurant in
Philadelphia.
Page 78
APPLE PIE IN A JAR Sarah Holter
28 C sliced apples (or 7 qt)
Combine: 4½ C sugar
1 C cornstarch
2 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
10 C water
Cook until thick and bubbly. Add 3 Tbsp lemon
juice. Fill jar with apples (tight). Pour syrup
over apples. Seal. Process 20 min in water bath.
CHOCOLATE CHIP PIE Randy Holter
In double boiler heat: ½ lb large marshmallows
1 C milk
Cool and stir in: ½ tsp salt
1 tsp vanilla
Add: 1 C heavy cream, whipped
2 squares (1 oz each) unsweetened chocolate,
grated
Pour into 9" baked pie shell.
Cool. Top with 1 C whipped cream and sprinkle
with grated chocolate.
CHOCOLATE MOUSSE PIE Shirley House
1 pkg (4 oz.) Bakers German Sweet Chocolate
1/3 C milk
2 Tbsp sugar
1 pkg (3 oz) cream cheese, softened
1 container (8 oz) Cool Whip, thawed
1 prepared graham cracker crust, 8"
Heat chocolate and 2 Tbsp milk in saucepan over
low heat, stirring until chocolate is melted.
Beat sugar into cream cheese, add remaining
milk and chocolate mixture and beat until smooth.
Fold chocolate mixture into whipped topping,
blending until smooth. Spoon into crust. Freeze
until firm, about 4 hr. Store any leftover pie
in freezer.
Page 79
FUDGE PIE Marcia Remsberg
½ C butter
2 squares unsweetened chocolate
2 eggs
1 C sugar
½ C all-purpose flour
pinch salt
Melt butter and unsweetened chocolate together
over warm water. Beat eggs in bowl; gradually
blend in sugar. Add flour and pinch of salt,
then combine with chocolate mixture. Pour into
ungreased 8" pie plate and bake at 350° for
20-25 min. Cool, then freeze. This pie does not
require thawing before serving. Serves 6-8.
Good with vanilla ice cream! (May be prepared
ahead of time.)
FUDGY CHOCOLATE PIE Nancy Beckmann
4 oz pkg sweet cooking chocolate
¼ C butter or oleo
1 can (14 oz) Eagle Brand Sweetened Condensed milk
2 eggs, slightly beaten
½ C hot water ½ C chopped walnuts or pecans
1 tsp vanilla 1 C flaked coconut
1/8 tsp salt 9" unbaked pie shell
In heavy saucepan, melt chocolate and butter over
low heat. Remove. In large mixer bowl, combine
condensed milk and warm chocolate mixture; mix
well. Stir in eggs, hot water, vanilla and salt.
Mix well and pour into crust. Top with nuts and
coconut. Bake at 350° for 35-40 min or until
coconut is lightly browned. Serve warm or
chilled. Refrigerate leftovers.
Page 80
LEMONADE PIE Jason Hooks
1 can (6 oz) concentrate lemonade
1 small container Cool Whip
1 can sweetened condensed milk
9" graham cracker crust
Blend ingredients and pour into crust. Chill 2-
3 hr.
INSTANT LEMON CHEESE PIE Margaret Wyand
1 pkg (8 oz) Cream Cheese 8 or 9" Graham
2 C milk Cracker Pie Crust
1 pkg Instant Lemon Pudding
Have cheese at room temperature. Stir cheese in
bowl with fork until well softened. Add ½ C milk,
a little at a time, blending until mixture is
very smooth. Add remaining 1½ C milk and blend
well. Add pudding mix. Beat at low speed until
just mixed, then at medium to high until custard
is thick. Pour into crust and sprinkle with
graham cracker crust crumbs. Chill until set.
Makes 6-8 servings. Serve with Cool Whip or
whipped cream.
LEMON SPONGE PIE Christina Wiles
1 C sugar 2 eggs, separated
2 Tbsp flour grated rind and juice of 1 lemon
2 Tbsp butter
1 C milk 9" unbaked pie crust
Mix all ingredients together except egg whites.
Beat egg whites separately and fold in last.
Bake like egg custard at 425° for 15 min, then
at 350° for 30 min.
Page 81
IMPOSSIBLE PIE Sarah Holter
4 eggs, beaten 1 C coconut
¼ C soft margarine 1 tsp vanilla
¾ C sugar 2 C milk
½ C Bisquick
Blend all ingredients together for 3 min at
medium speed of electric mixer. Pour into 10"
pie plate, sprayed with Pam. Bake at 350° for
55 min.
BLENDER PUMPKIN PIE Virginia D. Coblentz
4 eggs 1½ C pumpkin
3/4 C sugar 1 tsp cinnamon
2 C milk (at least ½ tsp nutmeg
1 C evaporated milk) ½ tsp ginger
½ C Bisquick pinch salt
1 tsp vanilla
1 stick margarine, cut up
Grease 9" pie plate. Put all in a bowl and mix
lightly. Pour half in blender and blend well;
pour into greased pie pan. Then blend rest of
mixture and pour into pan. Bake at 350° for
45 min or till done. I like to place pecans on
top when nearly done.
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