Misc. Recipes

Christmas Ball Cookies

1/2 c. whipping cream
24 lg. marshmallows
2 c. finely-chopped walnuts
2 1/2 c. coconut (broken up fine)
1 c. chopped dates
4 rolled graham wafer (2 1/2-inch squares)
Whip cream, cut marshmallows into small pieces, and put into cream. Put in refrigerator. Mix together nuts, dates, coconut and graham crumbs. Add to cream/marshmallow mixture. Squeeze together with your fingers. Leave in bowl and put in the refrigerator for overnight. The next day roll mixture into little balls. Roll some balls in strawberry jello (powder without water added) and some in lime jello. They are better if you leave them in the refrigerator one more night. Makes about 36 cookies.

Cider Cake

Pre-heat oven to 350º.
3 c. sugar
5 c. flour
2 t. soda, dissolved in 2 c. apple cider
1 c. butter
5 eggs
Blend butter to soft mixture. Beat eggs. Add sugar and mix well. Add sugar and eggs to butter. Mix well. Add flour and cider alternately until well mixed. Add 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg. Bake 40 to 590 minutes, or until done.

Carrot Cake

1 1/3 c. sugar
1 1/3 c. water
1 T. butter
2 lg. finely-grated carrots
1 c. raisins
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 c. chopped walnuts
2 1/2 c. sifted flour
1/2 tsp. salt
1 tsp. soda
2 tsp. baking powder
In a middle-sized saucepan, put sugar, water, butter, carrots, raisins, cinnamon, cloves, nutmeg and simmer 5 minutes. Cover and rest 12 hours. Add walnuts, flour, salt, soda and baking powder. Bake in two oiled loaf pans or 1 tube pan. bake at 275 degrees for 2 hours. cool, then foil-wrap.

Ginger Snaps

2/3 c. shortening
1/2 c. sugar
1 egg
1 c. molasses
1 T. vinegar
1 T. cold water
4 1/2 c. flour
1 T. soda
1 T. ginger
Work shortening and sugar together until creamy. Then add rest of ingredients. Shape mixture into 1-inch balls. Bake at 350 degrees 10 minutes.

Pfeffernusse

Boil following together:
3 c. lite corn syrup
3 c. sugar
1/2 c. butter
1/2 c. lard
3 tsp. cinnamon
1 tsp. nutmeg
2 T. anise
Cool slightly. Add:
6 eggs, beaten
2 c. sour cream (real heavy)
5 tsp. baking powder
1 tsp. soda
14 to 15 c. sifted flour
Dough will seem quite soft. Place in refrigerator overnight. Handle only a small amount at a time, leaving the rest in the refrigerator. Roll the dough into a rope about 3/4 inches thick. Cut off pieces over 3/4 inches. Roll each into a ball. Place on a greased cookie sheet. Bake at 375 degrees for 7 minutes. Slip under the broiler for a few seconds to make brown. Store air-tight for soft cookies.

Cinnamon Twists

1 c. sour cream
3 T. sugar
1/8 tsp. soda
1 tsp. salt
1 cake of yeast in 1/4 c. water
1 lg. egg
2 T. margarine
3 c. flour
Cinnamon
Sugar
Brown sugar
(Extra margarine)
Heat sour cream. Stir in sugar, soda and salt. Add yeast in water to mixture. Add egg, margarine and flour. Put lengthwise and spread with butter, cinnamon and brown sugar. Cut in strips and twist. Let raise for 1 hour. Bake at 375 degrees about 15 minutes.

Lemon Pie Supreme

Filling:
1/2 c. concentrated lemon juice
1/4 t. lemon extract
3 egg yolks
1 c. condensed milk
Meringue:
3 egg whites
6 T. sugar
1/2 t. cream of tartar
Mix filling well. Pour into pre-cooked pastry or graham cracker crust. Cook at 350 degrees for 10 minutes. Beat egg whites until stiff. Slowly add sugar and cream of tartar. Spread meringue over top of pie. Bake at 375 degrees until meringue is brown. Chill pie before cutting.

Buttersemmeln

Makes 4 dozen
Starter
1/2 - cup mashed potatoes
1/2 - cup sugar
1 - package active dry yeast
1/4 - cup lukewarm water
2 - cups milk
2 - eggs, beaten
1/2 - cup sugar
1/4 - cup butter
1/4 - cup shortening
1/4 - teaspoon salt
 6 - cups all-purpose flour, sifted
Preheat oven to 375° F.
1. In a mixing bowl, combine the mashed potatoes, sugar, yeast, and lukewarm water.
2. Cover with plastic wrap and let rise 2 hours.
3. Into the mixing bowl, mix the milk, eggs, sugar, butter, shortening, salt, and flour.
4. Cover with plastic wrap and let rise until double in size.
5. Flour board and lightly knead dough. Roll out to 1/4-inch thickness. Brush with melted butter and cut into 2-inch squares.
6. Bring up the corners of each square to the center like an old-fashioned valentine.
7. Place on greased cookie sheet, well apart. Cover and allow rising for 30 minutes.
8. Place in oven and bake 15 to 20 minutes. When you remove from oven, dust with powdered sugar.

Apple Dumplings

2 c. flour
2 t. baking powder
1 t. salt
1 T. butter
1 T. lard
7/8 c. milk
1 t. cinnamon
2 T. brown sugar
3 tart apples, chopped
Sift the flour, baking powder and salt. Work into these the butter and lard. Then make a dough using the milk. Place on your moulding board. Roll out into a sheet 1/2-inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Then cover with chopped apples. Roll it up, as you would a jelly roll and cut like cinnamon rolls. Place the slices on end in a buttered pan. Cover with sauce and bake in hot oven.

Dumpling Sauce

1 c. sugar
1 T. butter
1 T. flour
1/2 t. salt
1 c. hot water
Mix the sugar, flour, and salt. Add the butter and hot water. Stir until well-mixed. Cook three minutes. Pour over unbaked dumplings.

Best Sweet Bread

1/2 c. warm water (105º to 115º)
2 envelopes dry yeast
1/2 c. sugar
1/2 t. salt
1/2 c. butter, softened
2 eggs
3 1/2 to 4 c. flour
Filling:
1/3 c. butter or margarine, melted
1/2 c. brown sugar
cinnamon
Glaze:
Mix together:
1 c. powdered sugar
1/2 t. vanilla
1/8 t. almond extract
1 to 2 T. milk
Dissolve yeast in warm water in large bowl 5 minutes. Add sugar, salt, butter, eggs and 2 cups flour. Mix at low speed until blended, then beat 2 minutes at medium speed. Mix in 1 cup flour, 1/2 cup at a time. Knead dough on lightly floured surface about 8 minutes, adding the last cup of flour, until smooth and elastic. Place dough in oiled, large bowl, turning to grease all sides. Let rise until double, about 1 hour. Punch down dough. Knead briefly. Divide dough in half. Roll one half into 15x10-inch rectangle. Sprinkle with half the filling, leaving 1/2-inch side borders. Starting with a long side, roll up jell-roll fashion. Tuck and seal ends. Seal long seam. Place, seam-side down, on greased cookie sheet. Shape into a horseshoe. Repeat with remaining dough and filling. Cut slits with scissors through top of dough at 2-inch intervals. Cover and let rise in warm place until doubled in bulk, about 45 minutes. Bake in preheated oven (375º) for 15 to 20 minutes, until golden brown. Cool slightly on rack. Drizzle with glaze. Print this post