from Jennifer L.’s book, North Branch , MN
Ingredients
6 c. fresh strawberries, sliced
1/4 c. sugar
2 c. flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
Preparation instructions
Stir together stawberries and 1/4 c. sugar; set aside. For shortcake, thoroughly stir together flour, 2 tbsp sugar, baking powder, and salt. Cut in the 1/2 c. butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8×1 1/2 -inch round baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool in pan 10 minutes, then remove from pan. Split into 2 layers; lift top off carefully. If desired, spread bottom layer with the softened butter or margarine. Whip cream with 2 tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.
Blueberry Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Mash 2 c. whole blueberries; stir in 1/4 c. sugar. Stir in 2 c. whole blueberries; set aside. Spoon berry mixture and whipped cream between layers and on top.
Peach Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Stir together 4 c. peeled sliced peaches and 1/3 c. sugar; set aside. Spoon peach mixture and whipped cream between layers and over top.
Submitted by: Jennifer L
| 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
| 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
| Posted in:
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
| Posted in:
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
October 9, 2012 | Posted in:
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
September 30, 2012 | Posted in:
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
September 27, 2012 | Posted in:
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