October 1, 2012 | Posted in:

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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Coffee cake

from Diane B.’s book, Corvallis, OR

Ingredients

1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla

Preparation instructions

Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.

Streusel Filling

1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts

Bake coffee cake 20-30 minutes 350 degree oven.

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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Apple cake

from Mandy D.’s book, Colton, SD

Ingredients

1/2 c. butter or margarine
2 c. sugar
2 eggs
2 c. flour
1 1/2 tsp. baking soda
Dash of cinnamon
Dash of salt
4 c. raw apples, diced
1/2 c. walnuts

TOPPING:
1 scant c. brown sugar (do not pack down)
1/4 c. soft butter
2 T. flour

Preparation instructions

Mix together and put into a greased 9 X 13-inch pan. Combine topping ingredients and put on top of batter. Bake in 350 degree oven for 30-40 minutes. Serve with whipped cream or ice cream.

Submitted by: Joyce K

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September 27, 2012 | Posted in:

St. Joseph bread

by Donna G.’s book, Avon Lake, OH

Ingredients

1 cup sugar
10 cups flour
1/2 cup shortening or butter
2 pkg. yeast
3 eggs
1 tbsp. anise seed
2 cups water

Preparation instructions

Preheat oven to 375 degrees.
Cut shortening into dry ingredients. Dissolve yeast into 2 cups warm water and add to dry ingredients.

Put dough in oiled bowls. Rise to double. Form into loaves and rise again. Bake for 30 minutes.

Submitted by: DONNA G

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White fruit cake

by Heather M.’s book, Boxford, MA

Ingredients

1 lb. butter
2 c. sugar
9 eggs
6 c. flour
4 oz. candied pineapple
4 oz cherries (or 8 oz. mixed candied fruit)
1 tsp. baking powder
1 c. chopped nuts
1 pkg. chopped dates
1 lb. white raisins
2 oz. brandy

Preparation instructions

Preheat oven to 250 degrees.

Mix butter and sugar for 20 mintues at high speed. Add one egg and a little flour at at time until all is incorporated. Sprinkle some of the flour over the fruit. Add the rest of the ingredients to the batter. Stir well. Grease a 10 inch tube pan and line wiht wax paper. Pour batter in and bake for 3 hours.

Decorate top of cake before you put in oven with cherries and almonds, making a flower pattern.

Submitted by: Heather M

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