2 1/4 c. all purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 c. packed brown sugar
3/4 c. shortening or cooking oil
1/4 c. molasses
1 egg
Preparation instructions
Stir together the first 5 ingredients and 1/4 tsp salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar, if desired; place 2 inches apart on a ungreased cookie sheet. Bake in a 375° oven about 10 minutes.
3 1/2 c. sifted Swans Down Cake Flour
3 tsp baking powder
1/2 tsp salt
1/2 c. butter or shortening
1/2 c. brown sugar; firmly packed
1 egg; well beaten
1 tsp vanilla
1/3 c. milk
Preparation instructions
Sift flour once, measure, add baking powder and salt; sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and vanilla; then flour, alternately with milk, a small amount at a time, beating until smooth. Chill thoroughly. Roll 1/8 inch thick. Cut with 2 1/2-inch floured cutter.
Date filling (cook dates, sugar, and water 6-8 minutes, or until thick, stirring consistently. Remove from fire; add lemon juice and butter. Cool) Place 1 tsp date filling on a circle, place another circle on top, and press edges together.
Bake on greased baking sheet in hot oven (425°) for 6 to 8 min.
3 c. flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
16 oz (2 1/2 c.) diced, mixed candied fruits and peels
1 (15 oz pkg) (3 c.) raisins
1 (8 oz pkg) (1 1/3 c.) pitted whole dates, snipped
Preparation instructions
Grease three 8x4x2 loaf pans or two 10x 3 1/2 x 2 1/2 inch loaf pans. Line bottom and sides of pans with brown paper. (Brown paper prevents over browning); grease paper. Stir together flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Add fruits and peels, raisins, dates, cherries, almonds, pecans and pineapple; mix till well coated. Beat eggs till foamy. Add brown sugar, orange juice, butter or margarine, and molasses; beat till combined. Stir into fruit mixture. Turn batter into pans, filling each about 3/4 full.
Bake in oven 300° for 2 hours or till cakes test done. (cover all pans loosely with foil after 1 hour of baking to prevent over baking)
Place cakes in pans on wire racks; cool thoroughly. Remove from pans.
Wrap in wine. brandy, or fruit juice-moistened cheese cloth. Over wrap with foil. Store in refrigerator. (Store 3 to 4 weeks for a blended and mellow flavor) Re-moisten cheese cloth as needed after 1 week.
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.
2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour
Preparation instructions
In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.
25 to 30 graham crackers, rolled fine
1/2 c. butter or margarine, softened
2 tbsp powdered sugar
1 (3oz) pkg lemon gelatin
1 c. hot water
1 (8oz) pkg cream cheese, softened
1 c. sugar
1 tsp vanilla
1 pt whipping cream
Preparation instructions
Blend well cracker crumbs, butter and powdered surgar with fork or pastry blender. Press crumbs firmly on bottom and sides of two 9-inch pie pans, reserving small amount to sprinkle on top. Dissolve gelatin in hot water. Cool. Cream cheese, sugar and vanilla. Stir into gelatin; mix until smooth (low speed on mixer). Whip cream and fold into cheese mixture. Pour into prepared crusts. Sprinkle with remaining crumbs. Chill before serving. May be served plain or with berries.
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
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.
Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water
Preparation instructions
Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.
2 cups bisquick
1/3 cup sugar
1/3 cup butter
1 egg
1 (3oz ) pkg cream cheese
1/3cup sugar
1tsp vanilla
3/4 cup whipping cream or cool whip
assorted fresh fruit
1/2 cup apple jelly melted
Preparation instructions
Mix bisquick and sugar, cut in butter until crumbly
Mix in egg until soft dough forms. Pat dough into greased and floured 12 inch pizza pan; pinch edges. Bake until edges just begin to turn brown, 10-12 minutes. Cool crust. Beat cream cheese 1/3 cup sugar and vanilla in a small bowl until smooth. Add whipped cream and spread over crust to within 1/4 inch of rim. Arrange fruit; brush with jelly refrigerate for 2 hours
