October 10, 2012 | Posted in:

Lady baltimore cake

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

Ingredients

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.

Submitted by: Jennifer L

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Grandma’s oatmeal bread

Ingredients

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.

Submitted by: Jennifer L

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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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