October 9, 2012 | Posted in:

Aunt addie’s apple squares

from Jennifer L.’s book, North Branch , MN

Ingredients

3 c. flour, sifted
1 tsp salt
2 tsp sugar
1 c. shortening (1/2 butter)
1 c. Corn Flakes, crushed
2 eggs, separated
7 to 8 apples
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/4 c. sugar

Preparation instructions

Sift together flour, salt and 2 tsp sugar; cut i shortening as for pie crust. Beat egg yolks and add enough milk to the yolks to measure 2/3 c. liquid. Add liquid to pastry mix and combine until dry ingredients are well-moistened. Divide dough in half and roll one portion to fit the bottom of a 10×13 pan. Place crust in pan, cover with crushed cornflakes and spread apples evenly over top. Sprinkle with nutmeg, cinnamon and 1 1/4 cups sugar. Dot with butter. Cover with second crust and seal edges. Beat the egg whites until frothy and spread evenly over crust. Bake in preheated oven at 400° for 45 minutes.
Frosting:
Combine powdered sugar with vanilla and enough water for easy spreading consisitency. Drizzle frostig over top while warm. Cut into squares.

Submitted by: Jennifer L

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Krumkake

from Jennifer L.’s book, North Branch , MN

Ingredients

2 eggs
1 1/4 c. flour
3/4 c. heavy whipping cream
3/4 c. white sugar
1/2 tsp ground cardamom

Preparation instructions

1. In a medium bowl, beat eggs and sugar until very thick (about 5 minutes). Stir together flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. Heat the krumkake iron over the stove top (or can use an electric). When it is hot enough a drop of water will dance around the surface. Drop batter by the Tbsp onto the center of the iron. Close the cover and cook over medium heat for about 30 sec on each side. Carefully peel the cookie from the iron and roll in a tight roll or cornucopia shape using wooden dowels. Remove from forms and continue with more batter

Submitted by: Jennifer L

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Julekage

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. flour
2 pkgs active dry yeast
3/4 tsp ground cardamom
1 1/4 c. milk
1/2 c. sugar

Preparation instructions

In a large mixer bowl combine 2 1/2 c. flour, 2 pkgs yeast, and ground cardamom. In a saucepan heat milk, sugar, butter or margarine, and salt, just till warm (115° to 120°).and the butter is almost melted; Stir consistently. Add heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 min. Beat 3 min at high speed, scraping sides of bowl constantly. Stir in chopped mixed candied fruits, raisins, and as much of 2 to 2 1/2 c. flour as you can mix with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 min total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover’ let rise in a warm place till double (about 1 1/2 hour)
Punch dough down’ divide dough in half. Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each slightly to a 6 inch diameter. Cover; let rise till nearly double (45-60 min). Stir together 1 slightly beaten egg yolk and 2 tbsp water; brush over loaves. Bake in a 350° oven for 35 minutes or till done. Cool on a wire rack.
In a mixing bowl combine 1 c. sifted powdered sugar, 1/4 tsp vanilla, and enough milk to make of drizzling consistency. Drizzle over cooled loaves. Decorate with almonds and candied cherries, if desired. Slice to serve. Make 2 round loaves.

Submitted by: Jennifer L

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October 1, 2012 | Posted in:

Sugar cookies

from Diane B.’s book, Corvallis, OR

Ingredients

1 c. butter
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 c. oil
2 t. vanilla
4 1/2 c. flour
1 t. soda
1 t. cream of tarter
1 t. salt
1 t. grated lemon peel (optional)

Preparation instructions

Cream the butter and sugars. Beat in eggs. Add oil, vanilla and lemon peel. Add flour and remaining ingred. gradually until well blended. Cover and chill 1 hour or more. form heaping tsp of dough into a ball and flatten slightly with a glass dipped into sugar. Bake 350 8 minutes or until golden around edges.

Submitted by: Diane B

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Quick quaker oat cookies

from Diane B.’s book, Corvallis, OR

Ingredients

4 c. oats
1 c. canola oil
1 box brown sugar
2 eggs, pinch of salt
1 t vanilla
chopped walnuts to taste.

Preparation instructions

Mix together oats, oil and brown sugar and let stand overnight. Then add 2 eggs, salt, vanilla and nuts.
Bake 325 about 12 minutes. when done, let stand in pan for about 1-2 min and then remove with spatula. These are delicate cookies but oh so good.

Submitted by: Diane B

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Oatmeal icebox cookies

from Diane B.’s book, Corvallis, OR

Ingredients

1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanila
1 1/2 c. flour
1 t. salt
1 t. soda
3 cups qq oats
1/2 c. chopped nuts.

Preparation instructions

Blend shortening and sugars; add eggs. Add flour mixture. Cookie dough will be stiff. Shape into logs, about 3. Wrap in plastic wrap or wax paper. Freeze or chill until firm. Slice 1/4″ slices and bake at 350 oven for approx 10 minutes.
If you use butter instead of shortening, cookies will be chewy instead of crunchy.

Submitted by: Diane B

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Ginger crinkles

from Diane B.’s book, Corvallis, OR

Ingredients

2/3 c. canola oil
1 cup white sugar
2 eggs
4 T molasses
2 1/2 c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/4 c. sugar for dipping.

Preparation instructions

Preheat oven to 350. Mix oil and sugar thoroughly. Add eggs and beat well. Stir in molasses. Mix dry ingredients together and add to mixture. Chill dough. Drop by rounded teaspoonful into sugar and form into balls. Place on ungreased cookie sheets 3″ apart. Bake 15 min.

Submitted by: Diane B

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September 30, 2012 | Posted in:

Waffle cookies

from Mandy D.’s book, Colton, SD

Ingredients

1 Stick Margarine
3/4 C. Sugar
1 Egg
2 squares chocolate ( or 3T cocoa & 1 T fat for each sq of choc.)
1/2 t Vanilla
1/2 C. Milk
2 C. Flour
1/2 t soda
1/4 t salt

Preparation instructions

Mix all of the ingredients together and bake in a waffle Iron

Chocolate Butter Cream Frosting:
6 T Butter (softened)
3/4 C. Cocoa (or less)
2 2/3 C. Powdered Sugar
1/3 C. Milk
1 t vanilla
Mix all together with an electric mixer

Submitted by: Rebecca P

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Congo bars

from Mandy D.’s book, Colton, SD

Ingredients

2 3/4 c. flour
2 1/2 tsp. baking powder
1 cup butter or oleo
1 lb. brown sugar
1 12 oz. pkg. of chocolate chips
1 tsp. vanilla
3 eggs
1 c. nuts (if desired)

Preparation instructions

Mix flour, baking powder, and salt. Set aside. Melt butter; add sugar and blend well. Add eggs one at a time, beating well. Add flour mixture, nuts, chocolate chips, and vanilla. Pour into 9X13 inch pan and bake for 25-30 minutes in a 350 degree oven. Do Not Overcook! Should be chewy. Will be thick to spread in pan so you may have to use a little water to spread them.

Submitted by: Kim D

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