October 10, 2012 | Posted in:

Gingerbread

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

Ingredients

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.

Submitted by: Jennifer L

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Ginger crinkles

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

Ingredients

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.

Submitted by: Jennifer L

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Divinity

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

Ingredients

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.

Submitted by: Jennifer L

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Date surprises

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

Ingredients

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.

Submitted by: Jennifer L

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Dark fruitcake

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

Ingredients

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.

Submitted by: Jennifer L

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October 9, 2012 | Posted in:

Chicken-stew (used for chicken and dumplings)

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

Ingredients

1 (5-6 lb) stewing chicken or 2 (3 lb) broiler-fryer chickens
Water
4 stalks celery with leaves, cut up

Preparation instructions

In a large Dutch Oven combine one 5-6 lb stewing chicken, cut up, or two 3 lb broiler-fryer chickens, cut up, and enough water to cover (about 6 c.) Add celery, carrot, onion, salt and pepper. Cover; bring to boiling. Reduce heat; simmer 2 to 2 1/2 hours for stewing chicken or about 1 hour for broiler-fryer chickens, or until chicken is tender. Remove chicken; strain broth. Let chicken and broth cool.
When chicken is cool enough to handle, remove meat, discarding skin and bones. Store chicken and broth separately in tightly covered containers in the refrigerator. Lift fat from broth when chilled. (Broth and chicken may be frozen separately.)

Use in chicken and dumplings recipe.

Submitted by: Jennifer L

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Chicken and dumplings

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

Ingredients

Stewed Chicken (from stewed chicken recipe)
1 c. flour
2 tsp baking powder
2 tbsp snipped parsley
1 beaten egg
1/4 c. milk
2 tbsp cooking oil
1/2 c. flour

Preparation instructions

Prepare dumplings when stewed chicken is almost tender.

For dumplings; combine 1 c. flour, baking powder, 1/2 tsp salt; stir in parsley. Combine egg, milk, and oil. Add to flour mixture, stirring with a fork only till combined. Drop dough from a tbsp directly onto chicken in bubbly broth. Return to boiling and cover tightly. Reduce heat; do not lift cover. Simmer 12 to 15 minutes. Remove dumplings and chicken to warm serving platter; keep warm. Strain broth.
To thicken broth for gravy;
In a saucepan bring 4 c. broth to boiling. Slowly stir in 1 c. cold water into the
1/2 c. flour; gradually add to broth, mixing well. Cook and stir till bubbly. Cook and stir 2 more minutes. Season with 1/2 tsp salt and 1/8 tsp pepper. Pour some sauce over chicken and dumplings’ pass remaining.

Submitted by: Jennifer L

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Baked custard

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

Ingredients

4 eggs
2 c. milk
1/2 c. sugar
1 tsp vanilla
1/4 tsp salt
ground nutmeg (optional)

Preparation instructions

In a medium bowl lightly beat eggs. Stir in milk, sugar, vanilla, and salt. Place one 1-qt casserole or six 6 oz custard cups in a 9×13 inch baking pan. Pour custard mixture into casserole or divide custard mixture among the custard cups. Sprinkle with nutmeg, if desired.
Pour boiling water into the ban around casserole dish or custartd cups to a depth of 1 inch. Bake 325° for 50-60 minutes for 1-qt casserole dish, 30-40 minutes for individual cups, or till knife inserted near center comes out clean. Serve warm or chilled.
To unmold chilled individual custards, first loosen edges with a spatula or knife; slip point of knife down sides to let air in. Invert onto a serving plate.

Submitted by: Jennifer L

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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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24-hour fruit salad

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

Ingredients

1 (20 oz) can pineapple chunks
3 slightly beaten egg yolks
2 tbsp sugar
2 tbsp vinegar
1 tbsp butter or margarine
Dash of salt

Preparation instructions

Drain pineapple; reserve 2 tbsp syrup. To make custard, in a heavy small sauce pan combing reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon.
Cool to room temperature. In a large bowl combine pineapple chunks, cherries, oranges, and marshmallows. Pour custard over, stir gently. Beat the whipping cream till soft peaks form. Fold whipped cream into fruit mixture. Turn into a serving bowl. Cover and chill 24 hours or overnight.

Submitted by: Jennifer L

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