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Filled Cookies
[front of card]
Spry Cook Book
Filled Cookies
1 cup shortening 1 tsp vanilla
2 cups brown sugar 1 pound pitted dates
2 eggs beaten 2/3 cup orange juice
3 1/3 cups sifted all purpose flour 2 tbsp honey
2 tsp baking powder
1 tsp salt
Method
1 Use the butter cake method of
mixing 2 shape dough into
two rolls about 3 in in diameter
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3) wrap in wax paper and chill one
night in a cool place. (Filling) Cook
dates and orange juice in top of
double boiler untill hot mass.
Stir in honey and cool. Cut
chilled dough into thin slices and
place on greased Baking sheet
add tsp of filling and top with
a second slice. Bake at
375° for 12-15 min.
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# Filled Cookies
*From Spry Cookbook*
## Ingredients
### Cookie Dough
- 1 cup shortening (Spry)
- 2 cups brown sugar
- 2 eggs, beaten
- 3 1/3 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Date Filling
- 1 lb pitted dates
- 2/3 cup orange juice
- 2 Tbsp honey
## Instructions
### Cookie Dough
1. Cream shortening and brown sugar together until light and fluffy.
2. Add beaten eggs and vanilla; mix well.
3. Sift together flour, baking powder, and salt; add to creamed mixture and mix until a firm dough forms.
4. Divide dough in half and shape each half into a log approximately 3 inches in diameter.
5. Wrap each log in wax paper and refrigerate overnight.
### Date Filling
1. Combine dates and orange juice in the top of a double boiler.
2. Cook over boiling water, stirring occasionally, until the mixture forms a thick, cohesive paste.
3. Stir in honey.
4. Cool completely before using.
### Assembly and Baking
1. Preheat oven to 375°F. Grease baking sheets.
2. Remove chilled dough logs from refrigerator and slice into thin rounds approximately 1/8 to 1/4 inch thick.
3. Place half the slices on prepared baking sheets.
4. Place 1 tsp of cooled date filling in the center of each slice.
5. Top each with a second dough slice and press edges gently to seal.
6. Bake at 375°F for 12 to 15 minutes until lightly golden at edges.
7. Cool on pan for a few minutes before transferring to a wire rack. -
Low Calorie Dressing
Low Calorie Dressing
1/3 cup apple jelly - break up with egg beater.
add 2c orange juice
2 tablesp. lemon juice
2 " vinegar
2 " honey
Beat together until well blended.
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# Low Calorie Dressing
## Ingredients
- 1/3 cup apple jelly
- 2 cups orange juice
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 2 Tbsp honey
## Instructions
1. Break up apple jelly with an egg beater.
2. Add orange juice, lemon juice, vinegar, and honey.
3. Beat together until well blended. -
Honey Mustard Dressing
Honey Mustard Dressing
1/3 c Honey Process 1st 5 items
1/4 c Dijon mustard in blender; add
1 Clove minced garlic oils gradually
2 T Lemon juice
1/4 c rice Wine Vinegar Makes 1/2 cups
1 C Canola oil
1/2 tsp Sesame oil
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Blend
1 T dijon mustard
1 T brown mustard
1 T honey
1 T olive oil
1 tsp Vinegar (rice)
Use Blender: Add oil last & slowly
(less
oil)
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# Honey Mustard Dressing
*Makes 1 1/2 cups*
## Ingredients
### Main Dressing
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 2 Tbsp lemon juice
- 1/4 cup rice wine vinegar
- 1 cup canola oil
- 1/2 tsp sesame oil
### Less Oil Blended Version
- 1 Tbsp Dijon mustard
- 1 Tbsp brown mustard
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp rice vinegar
## Instructions
### Main Dressing
1. Place the first 5 ingredients (honey, Dijon mustard, garlic, lemon juice, and rice wine vinegar) in a blender and process.
2. With blender running, add canola oil and sesame oil gradually.
### Less Oil Blended Version
1. Combine Dijon mustard, brown mustard, honey, and rice vinegar in a blender; process to combine.
2. Add olive oil last and slowly while blending. Note: use less oil if desired. -
Homemade Vanilla Flavoring
Homemade Vanilla Flavoring
½ cup boiling water (let water boil
a few minutes)
1 or 2 vanilla beans
1 tsp. liquid soy lecithin (avail. at
health food stores)
2 Tbls. honey
2 Tbls. oil
Cut up vanilla bean in small pieces
and add to boiling water. Let stand 6-8
hours in a sealed container so there is
no volatile action and so the flavor
does not escape. After soaking, pour
the bean and water into blender and
liquefy. Strain. Return to blender and
add 1 tsp. lecithin, 2 Tbls. honey and 2
Tbls. oil. Blend a few seconds. Pour
into bottles with tight seals and refrig-
erate. Shake before using.
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# Homemade Vanilla Flavoring
## Ingredients
- 1/2 cup boiling water (let water boil a few minutes)
- 1 or 2 vanilla beans
- 1 tsp liquid soy lecithin (available at health food stores)
- 2 Tbsp honey
- 2 Tbsp oil
## Instructions
1. Cut up vanilla bean in small pieces and add to boiling water.
2. Let stand 6–8 hours in a sealed container so there is no volatile action and so the flavor does not escape.
3. After soaking, pour the bean and water into blender and liquefy.
4. Strain.
5. Return to blender and add 1 tsp lecithin, 2 Tbsp honey, and 2 Tbsp oil.
6. Blend a few seconds.
7. Pour into bottles with tight seals and refrigerate.
8. Shake before using. -
Easy Yogurt
Easy Yogurt
3 cups instant powdered milk in
dry form
1 envelope unflavored gelatin
1 Tbsp. honey
1 large can evaporated milk (13
oz.)
3 Tbl. plain yogurt
Dissolve gelatin in one cup boiling
water. Add honey and let mixture cool
a bit. Preheat oven to 275°. Mix 3 cups
powdered milk with 3 cups water in
large bowl. Add evaporated milk and 2
more cups tepid water and the gelatine
mix. Add yogurt starter. Stir thou-
roughly. Turn the oven off. Leave it in
the oven overnight or 8-10 hours.
Transfer to covered container and
store in refrigerator.
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# Easy Yogurt
## Ingredients
- 3 cups instant powdered milk, dry form
- 1 envelope unflavored gelatin
- 1 Tbsp honey
- 1 large can (13 oz) evaporated milk
- 3 Tbsp plain yogurt
- 1 cup boiling water
- 3 cups water
- 2 cups tepid water
## Instructions
1. Dissolve gelatin in one cup boiling water.
2. Add honey and let mixture cool a bit.
3. Preheat oven to 275°.
4. Mix 3 cups powdered milk with 3 cups water in a large bowl.
5. Add evaporated milk and 2 more cups tepid water and the gelatin mix.
6. Add yogurt starter. Stir thoroughly.
7. Turn the oven off. Leave it in the oven overnight or 8–10 hours.
8. Transfer to covered container and store in refrigerator. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week. -
Sweet Sandwiches
pped. Sweet Sandwiches.
1) chopped raisins, salt peanut butter orange juice
2). dried (ground) figs. chopped nuts, strained honey.
lemon juice cooked salad dressing salt.
3) grated cheese, orange marmalade. Cream
or cooked salad dressing.
4) Chopped dates, grated pineapple
5) grated or crushed pineapple peanut butter
salt.
6) mashed.
banana, peanut butter cooked salad
dressing.
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# Sweet Sandwiches
## Variations
1. Chopped raisins, salt, peanut butter, orange juice
2. Ground dried figs, chopped nuts, strained honey, lemon juice, cooked salad dressing, salt
3. Grated cheese, orange marmalade, cream or cooked salad dressing
4. Chopped dates, grated pineapple
5. Grated or crushed pineapple, peanut butter, salt
6. Mashed banana, peanut butter, cooked salad dressing -
Pinati Sweet Pickle
"Pinati Sweet Pickle" (Green Tomato
3 # small green tomatoes sliced rather
thick.
2 # of pineapple sliced half the size
of Tomato pieces
2 lbs granulated sugar. (1 tbsp allspice
1 lb clover honey. (1 tbsp whole
1 C. pineapple juice cloves.
4 C. mild cider vinegar 2 tbsp mustard
1 tbsp stick cinnamon peel (½ blade
mace
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Mix vinegar, sugar, honey & pineapple
juice. Tie spices in thin rag &
drop into liquid, bring to a boiling
point & pour over the tomato & pineapple in
a bowl or crock. Cover and let stand 24
hrs, then drain of liquid. Bring to a
boiling point again, put in tomato & pineapple
& cook until tender & clear. Put into sterile jars
cook syrup down until it will coat a spoon. Then
pour over tomato & pineapple filling to seal flooring.
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# Pinati Sweet Pickle
*(Green Tomato and Pineapple)*
## Ingredients
### Produce
- 3 lbs small green tomatoes, sliced fairly thick
- 2 lbs fresh pineapple, sliced to approximately half the size of tomato pieces
### Syrup
- 2 lbs (approximately 4 1/2 cups) granulated sugar
- 1 lb clover honey
- 1 cup pineapple juice
- 4 cups mild cider vinegar
### Spice Bag
- 1 Tbsp whole allspice
- 1 Tbsp whole cloves
- 2 Tbsp mustard seed
- 1 Tbsp stick cinnamon
- 1/2 blade mace (see Editor's Notes)
## Instructions
1. Combine vinegar, sugar, honey, and pineapple juice in a large pot.
2. Tie allspice, cloves, mustard seed, cinnamon, and mace in a double layer of cheesecloth and drop into the liquid.
3. Bring syrup to a boil, then pour over tomatoes and pineapple in a large bowl or crock.
4. Cover and let stand 24 hours.
5. Drain off liquid into a pot and bring back to a boil.
6. Add tomatoes and pineapple to the boiling liquid and cook until tender and clear.
7. Pack tomatoes and pineapple into sterilized jars.
8. Continue cooking syrup until it coats a spoon.
9. Remove spice bag. Pour hot syrup over fruit in jars, filling to within 1/4 inch of rim.
10. Seal jars while hot. Process according to current canning guidelines.
## Editor's Notes
- **"Pinati"** — could be a family or personal name rather than a culinary term; recipe attributed accordingly. Not a recognized period preserve category.
- **"Filling to seal flooring"** — transcription artifact on original card; interpreted as "filling to within 1/4 inch of rim; seal jars." Standard canning headspace instruction. -
Harriet's Peach Pie
Harriet's Peach Pie
In a double boiler combine 1/4 C. of
each of sugar & light brown sugar,
2 tbsp. corn starch, 1/2 tsp salt, and
a pinch of cinnamon. Add 1 1/2 cups
sour cream, 1/4 C. honey, 1/8 tsp almond
extract, 2 egg yolks, beaten. Cook the
mixture, stirring constantly, over
hot but not boiling water, until its
thickened. Cool mixture thoroughly.
Line - 10 in pie plate with flaky
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pastry, & bake in a hot oven. at
400° F. for 8 to 10 - min. Cool shell.
Slice enough washed & peeled
peaches to make 4 to 5 C. sliced
peaches & drain well. Add the peaches
to the cooled custard & turn mixture
in cooled pie shell. Cover pie with
lattice work crust & bake at 450°
for 15 mins. lower temperature to
350° & continue baking the pie until
crust is golden. Cool & top with 1/2 C. sour
sugar & little cinnamon cream & 2 TBsp. brown
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# Harriet's Peach Pie
## Ingredients
- 10-inch flaky pastry pie shell (unbaked)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 Tbsp corn starch
- 1/2 tsp salt
- Pinch of cinnamon
- 1 1/2 cups sour cream
- 1/4 cup honey
- 1/8 tsp almond extract
- 2 egg yolks, beaten
- 4 to 5 cups fresh peaches, washed, peeled, sliced, and drained well
## Topping
- 1/2 cup sour cream
- 2 Tbsp brown sugar
- Little cinnamon
## Instructions
1. In a double boiler, combine sugar, light brown sugar, corn starch, salt, and a pinch of cinnamon.
2. Add sour cream, honey, almond extract, and beaten egg yolks.
3. Cook the mixture, stirring constantly, over hot but not boiling water, until thickened.
4. Cool mixture thoroughly.
5. Line a 10-inch pie plate with flaky pastry and bake in a hot oven at 400°F for 8 to 10 minutes. Cool shell.
6. Add the drained sliced peaches to the cooled custard and turn mixture into the cooled pie shell.
7. Cover pie with a lattice work crust and bake at 450°F for 15 minutes.
8. Lower temperature to 350°F and continue baking the pie until crust is golden.
9. Cool and top with sour cream mixed with brown sugar and a little cinnamon. -
Orange Glazed Sweet Potatoes / Cheese Corn Pudding
Minnegasco's RECIPE OF THE MONTH
©1959
ORANGE GLAZED SWEET POTATOES
(Prepare on top burner while turkey is in the oven)
6 to 8 medium sweet 2 tbsp. honey
potatoes 1 tbsp. grated orange rind
¼ cup butter 1/3 cup orange juice
1 cup brown sugar
Pare potatoes and cut in halves lengthwise. Brown in the butter in a skillet.
Place browned potatoes and butter in a 2 quart casserole. Mix together re-
maining ingredients and pour over potatoes. Cover and bake in a GAS oven
at 450º for 30 minutes. Uncover and continue baking, basting frequently with
the syrup, for 20 minutes or until tender and brown. Serves 8.
To Prepare on Top Burner: In aluminum skillet, brown potatoes in butter over
medium flame (325º on controlled burner). Add orange mixture and cook over
low flame (240º - 250º) for 20 minutes, or until tender. Uncover and simmer
about 20 minutes, basting frequently.
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CHEESE CORN PUDDING
(Good oven companion with a roast)
½ cup milk 2 eggs, slightly beaten
1 tsp. sugar 1 cup grated mild Cheddar cheese
1 tsp. salt 1 No. 303 can cream-style corn
(about 2 cups)
Combine all ingredients. Pour in a greased 1 quart shallow casserole. Set
in a pan of warm water. Bake in a GAS oven at 325º for 1 hour and 15 min-
utes. Serves 6.
After December 1st, stop for your Christmas Cooky Book at one of our offices:
Main office - 8th & Marquette
Edina - Southdale Center
Robbinsdale - 4171 W. Broadway
---
# Orange Glazed Sweet Potatoes
*From Minnegasco's Recipe of the Month, 1959*
## Ingredients
- 6 to 8 medium sweet potatoes
- 1/4 cup butter
- 1 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp grated orange rind
- 1/3 cup orange juice
## Instructions
1. Pare potatoes and cut in halves lengthwise.
2. Brown in the butter in a skillet.
3. Place browned potatoes and butter in a 2 quart casserole.
4. Mix together remaining ingredients and pour over potatoes.
5. Cover and bake in a GAS oven at 450° for 30 minutes.
6. Uncover and continue baking, basting frequently with the syrup, for 20 minutes or until tender and brown.
7. Serves 8.
## To Prepare on Top Burner
1. In aluminum skillet, brown potatoes in butter over medium flame (325° on controlled burner).
2. Add orange mixture and cook over low flame (240°–250°) for 20 minutes, or until tender.
3. Uncover and simmer about 20 minutes, basting frequently.
---
# Cheese Corn Pudding
## Ingredients
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup grated mild Cheddar cheese
- 1 No. 303 can cream-style corn (about 2 cups)
## Instructions
1. Combine all ingredients.
2. Pour into a greased 1 quart shallow casserole.
3. Set in a pan of warm water.
4. Bake in a GAS oven at 325° for 1 hour and 15 minutes.
5. Serves 6. -
Sunkist Honey Orange Cocktail / Sunkist Cherry Cocktail
Sunkist Honey Orange Cocktail
⅔ cup Sunkist orange juice
2 tablespoons Sunkist lemon juice
2 tablespoons honey
Few grains salt
Crushed ice
Mix ingredients thoroughly in a cocktail
shaker. Put crushed ice in four cocktail glasses,
pour in the mixture and serve at once, garnished
with shredded yellow orange rind.
Sunkist Cherry Cocktail
Take ¼ cup maraschino syrup from a bottle of maraschino cherries, add 2 tablespoons
Sunkist orange juice, 1 tablespoon honey, and 1 tablespoon Sunkist lemon juice. Add
½ cup White Rock or other effervescing water. Mix well in a cocktail shaker and pour
over crushed ice in 4 cocktail glasses. Garnish with a slice of maraschino cherry in
bottom and on edge of each glass.
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# Sunkist Honey Orange Cocktail
## Ingredients
- 2/3 cup Sunkist orange juice
- 2 tablespoons Sunkist lemon juice
- 2 tablespoons honey
- Few grains salt
- Crushed ice
## Instructions
1. Mix ingredients thoroughly in a cocktail shaker.
2. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind.
# Sunkist Cherry Cocktail
## Ingredients
- 1/4 cup maraschino syrup from a bottle of maraschino cherries
- 2 tablespoons Sunkist orange juice
- 1 tablespoon honey
- 1 tablespoon Sunkist lemon juice
- 1/2 cup White Rock or other effervescing water
- Maraschino cherries, sliced, for garnish
## Instructions
1. Combine maraschino syrup, orange juice, honey, and lemon juice.
2. Add effervescing water and mix well in a cocktail shaker.
3. Pour over crushed ice in 4 cocktail glasses.
4. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. -
Holiday Fruit Cake (Dark)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Dark)
20 Oz. Kresge Extra
Fancy Mix 4 Oz. Pecan Meats 1 tsp. Salt
1/4 Cup Sifted Flour 1 tsp. Baking Powder
8 Oz. Candied Cherries 1 Cup Shortening 1 tsp. All Spice
6 Oz. Pitted Dates 1/2 Cup Sugar 1/2 tsp. Nutmeg
4 Oz. Raisins 1/2 Cup Honey 1/2 tsp. Cloves
4 Oz. Walnut Meats 5 well beaten Eggs 1/4 Cup Orange or
1 1/2 Cups Sifted Flour Grape Juice
Halve Cherries, Nut Meats and Dates. Dredge fruits and nuts in 1/4 cup of Flour.
Cream Shortening and Sugar; add Honey and Eggs and beat well. Sift second
amount of Flour with dry ingredients and add alternately with fruit juice to creamed
mixture. Beat thoroughly. Pour batter over floured fruits and mix well.
Line two greased 3 1/2x7 1/2" loaf pans with waxed paper, allowing 1/2 inch to extend
above all sides of pan. Pour batter into pans—do not flatten. Bake in slow oven
(250°) approx. 3 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked
with water have greater volume, moist texture and a smooth, shiny glaze. If deco-
ration of nuts and cherries is used, place on cake at end of 2 hours. Store in a
covered container in a cool place. This recipe makes about 5 pounds.
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# Holiday Fruit Cake (Dark)
## Ingredients
- 20 oz Kresge Extra Fancy Mix
- 8 oz candied cherries
- 6 oz pitted dates
- 4 oz raisins
- 4 oz walnut meats
- 4 oz pecan meats
- 1/4 cup sifted flour (for dredging)
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp all spice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 cup orange or grape juice
## Instructions
1. Halve cherries, nut meats, and dates. Dredge fruits and nuts in 1/4 cup of flour.
2. Cream shortening and sugar; add honey and eggs and beat well.
3. Sift the second amount of flour with dry ingredients and add alternately with fruit juice to creamed mixture. Beat thoroughly.
4. Pour batter over floured fruits and mix well.
5. Line two greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan.
6. Pour batter into pans — do not flatten.
7. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
8. Bake in a slow oven (250°F) approximately 3 hours.
9. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
10. Store in a covered container in a cool place. This recipe makes about 5 pounds.