1 1/4 c. flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c. butter or margarine
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp vanilla
Preparation instructions
Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 sec. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined/ Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of the fork. Bake in a 375° oven about 10 minutes. Cool about 1 minute before removing to a wire rack.
20 c. popped popcorn (about 1 c. unpopped)
2 c. sugar
1 c. water
1/2 c. light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp vanilla
Preparation instructions
Remove all unpopped kernels from popped corn. Put popcorn i a large roasting pan; keep warm in a 300° oven. Butter the sides of a 2-qt saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270° (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just till mixed. Shape with buttered hands into 2 1/2 to 3 inch balls.
1 lb (2 1/3 c.) dry navy beans or dry great northern beans
1/4 lb salt pork, cut up
1 large onion, chopped (1 cup)
1/2 c. molasses
1/3 c. packed brown sugar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper
Preparation instructions
Rinse beans. In a heavy 3-qt saucepan combine beans and 8 c. cold water. Soak overnight…(or bring to boiling; simmer 2 minutes, remove from heat; Cover; soak 1 hr). Add 1/2 tsp salt. Bring to boiling. Cover; reduce heat and simmer in water used for soaking in until beans are tender.
Drain beans, reserving liquid. In a 2 1/2 qt bean pot or casserole combine the beans, salt, pork, and onion. Stir in 1 c. of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 tsp salt, and pepper. Cover and bake at 300° for 2 1/2 hrs or to desired consistency, stirring occasionally. Add additional reserved bean liquid if necessary.
1 egg; beaten
1/2 c. sugar
1 tbsp orange rind; grated
1 tsp lemon rind; grated
1 tbsp lemon juice
1 c. whipping cream; whipped
Preparation instructions
Cook egg, sugar, orange rind, lemon rind,and lemon juice; Stir over low heat for 5 minutes until thick.
Fold whipping cream into cooked mixture.
After it has cooled slightly, enjoy.
CAKE:
3 c. Swans Down Cake Flour
3 tsp baking powder
1/2 c. butter or shortening
1/2 c. milk
1/4 tsp almond extract
1/2 c. water
1/4 tsp salt
1 1/2 c. sugar
1 tsp vanilla
3 eggs whites, stiffly beaten
Preparation instructions
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth. Add flavoring; fold in egg whites. Bake in two greased 9-inch layer pans in 375° oven for 20 minutes. (double recipe makes three 10 inch layers)
Spread lady Baltimore filling between layers and frosting on top:
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only ntil sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10-15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake.
2 pkgs or cakes Fleischmann’s Yeast, active dry or compressed
1/2 c. warm water (105°-115° F.)
1 1/4 c. boiling water
1 c. rolled oats
1/2 c. molasses
1/3 c. shortening
1 tbsp salt
6 c. flour
2 eggs
2 egg whites
2 tbsp water
2 tbsp rolled oats
Preparation instructions
Dissolve the yeast in warm water. Combine boiling water and rolled oats. Add molasses, shortening and salt to the oat mixture. Cool to lukewarm. Add 1/3 of the flour. Beat. Add the eggs and yeast. Beat again. Add enough of the remaining flour to make a soft dough. Let the dough rest for about 10 minutes. Knead on a floured board approx. 20 minutes. Let it rise until double in bulk. Shape into two loaves. Place inn lightly greased loaf pans sprinkled with rolled oats. With a pastry brush, brush o a mixture of egg white, water and rolled oats on each loaf. Let the loaves rise until double in bulk, about 45 minutes. Bake in 375° oven for 35-40 minutes. If the tops of the loaves are getting too brown after the first 10 minutes of baking, cover the tops with aluminum foil.
1 1/2 c. all purpose flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/4 c. packed brown sugar
1 egg
1/2 c. light molasses
1/2 c. boiling water
Preparation instructions
Grease and lightly flour 9×1 1/2 inch baking pan. Combine the first 6 ingredients. In a mixer bowl beat shortening on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and water alternately to beaten mixtur, beating after each addition. Turn into prepared pan. Bake in a 350° oven 30-35 minutes or till done. Cool 10 minutes on a wire rack. Remove from pan; serve warm.
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.
2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring (optional)
1/2 c. chopped candied fruit or dried fruit (optional)
1/2 c. chopped nuts (optional)
Preparation instructions
In a heavy 2-qt saucepan stir together sugar, corn syrup, and water. Clip candy thermometer to side of pan. Cook and stir over medium-high heat till sugar dissolves and mixture boils (5 to 7 min). Avoid splashing syrup on sides of pan.
Reduce heat; cook, without stirring, over medium heat to 260° (hard-ball stage). Mixture should boil gently over entire surface. Reaching hard ball stage should take about 15 min. Remove saucepan from heat. Immediately begin to beat egg whites in a large mixer bowl on medium speed of electric mixer till stiff peaks form.
Remove candy thermometer from the side of the sauce pan, gradually pour hot syrup in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating constantly on high speed of electric mixer. (add syrup slowly to ensure proper blending. This should take about 3 minutes. Add vanilla and a few drops of food coloring. Continue to beat just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. When candy holds its shape, stir in fruits and nuts, if desired; quickly drop candy by spoonfuls onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more and check again. If mixture is too stiff to spoon and has a rough surface, beat in hot water a few drops at a time, till candy is a softer consistency.
Cool; store tightly covered.
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.
