1 ½ teaspoon salt 3 cups sugar 3 ½ cups wonder flour 1 ½ teaspoon nutmeg 1 ½ teaspoon cinnamon 2 teaspoon baking soda 1 cup oil 1 pound pumpkin 2 teaspoon vanilla ⅔ cup water 4 eggs 1 ½ cup walnuts Mix all ingredients together until well mixed. Grease and flour pans. Make 4 small or 3 medium loafs. Bake for 1 hour at 350.Read More →
½ cup (1 stick) butter or margarine 1 cup granulated sugar 2 eggs 1 ¾ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon nutmeg Dash of salt 1 cup finely grated, raw, unpeeled zucchini ½ cup chopped walnuts 1 teaspoon pure vanilla Cream together butter and sugar. Beat in eggs. Combine flour, salt, soda, and nutmeg. Stir half the dry ingredients into the creamed mixture; then the zucchini (batter may look curdled). Add the remaining dry ingredients then nuts and vanilla. Mix well. Spoon into greased 9x5x3 inch loaf pan. Bake in 350 degree oven 50-60 minutes. Makes one loafRead More →
2 egg whites ¾ Cup granulated sugar 1 tsp. vanilla 6 oz mini chocolate drops Preheat oven to 375. Beat 2 egg whites until stiff and in peaks. Gradually add ¾ cup granulated sugar, 1 tsp. vanilla, and 6 oz. mini chocolate drops. Drop by teaspoon onto ungreased cookie sheet. Turn oven off. Place all cookies in at same time. Keep cookies in for at least 7 hours. Do not open oven door.Read More →
2 large tart apples, peeled and sliced 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter or margarine, melted Dash ground cinnamon Whipped cream or vanilla ice cream (optional) Place apples in ungreased 2 or 3 cup baking dish; sprinkle with lemon juice. Combine brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350 for 30 minutes. Uncover and bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired.Read More →
1 cup self-rising flour 2 tablespoons mayonnaise ½ cup milk In a bowl, cut flower and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake at 425 for 14-16 minutes or until lightly browned.Read More →
4 egg yolks ½ cup milk ¾ cup powdered sugar 1 teaspoon vanilla ½ pound sweet butter (unsalted) Beat egg yolks, add sugar and milk. Cook in top of double boiler until thick like custard. Cool, and add to butter which has been creamed. Mixture must be cool before combining and refrigerated after icing cake. See Nut Cake recipeRead More →
Dry Ingredients: 2 ¾ cup sifted cake flour 1 ¾ cup sugar 2 teaspoon baking powder 1 ½ teaspoon salt Liquids: ¾ cup milk 1 teaspoon almond extract 1 teaspoon orange extract 3 eggs 1 egg yolk un-beaten 1 cup shortening 1 cup nuts – fine Sift dry ingredients – drop in shortening. Add milk, flavorings, and 1 egg. Beat well. Add 2 remaining eggs and yolk – beat well. Bake in angel pan 1 hour at 375.Read More →
1 cup persimmon pulp 1 cup nuts, chopped 1 cup raisins, cut up 1 cup sugar ½ cup butter 1 teaspoon soda dissolved in persimmon pulp 2 cups flour ½ teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 egg Cream shortening and sugar. Add nuts and raisins to flour. Bean egg and add to pulp. Add to dry ingredients. Drop on greased baking sheet. Bake in moderate oven 350.Read More →
4 cups flour 1 ¾ cups shortening 1 Tblsp. Sugar 2 teasp. Salt 1 Tblsp. Vinegar (or 2-3 tablespoons lemon juice) 1 egg (beaten) ½ cup water Cut shortening into flour and salt. In another bowl, beat remaining ingredients. Combine 2 mixtures, stir well. Form dough into a ball, chill at least 15 minutes before rolling. Dough may be let in fridge up to 3 days, or frozen. Makes two 9” double crust pies and one 9” shell.Read More →
½ cup butter or margarine, softened ¼ cup sugar 1 teaspoon vanilla extract 1 cup cake flour ½ cup finely chopped pecans In a mixing bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1-in balls; place on a greased baking sheet. Bake at 350 for 15-18 minutes or until bottom edges are golden brown. Cool on wire rack. Makes about 1 ½ dozenRead More →