Browse Items (26 total)
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Walnut Kisses
Walnut Kisses
3 egg whts- whipped hard. add slowly
1 cup sugar, fold in gently very gently
½ " walnut meat
cook slowly at 300,
on brown paper.
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# Walnut Kisses
## Ingredients
- 3 egg whites, whipped hard
- 1 cup sugar
- 1/2 cup walnut meat
## Instructions
1. Whip egg whites hard.
2. Add sugar slowly, fold in very gently.
3. Fold in walnut meat gently.
4. Cook slowly at 300°, on brown paper. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
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# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Banana Cake
Banana Cake (Aunt Beth)
(Eastbrooke)
1½ cups sugar
2 eggs
½ cup butter & lard melted scant
½ cup sour milk 1 teaspoon soda
2 cups flour 2 level teasp baking powder
3 mashed bananas ½ cups walnuts
made-
3 mashed bananas
sugar & eggs
butter & lard scant, ½ cup sour milk & soda
flour & baking powder - walnuts.
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# Banana Cake
*From Aunt Beth (Eastbrooke)*
## Ingredients
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup butter and lard, melted, scant
- 1/2 cup sour milk
- 1 tsp baking soda
- 2 cups flour
- 2 level tsp baking powder
- 3 bananas, mashed
- 1/2 cup walnuts
## Instructions
1. Cream together sugar and eggs.
2. Add scant 1/2 cup melted butter and lard; mix well.
3. Combine sour milk and baking soda; add to mixture.
4. Stir in flour and baking powder.
5. Fold in mashed bananas and walnuts.
6. Bake at 350°F for approximately 45 minutes. -
Butterscotch Pudding
Butterscotch Pudding Sweet
Cream 2 Tbspns. Margarine with
½ cup white sugar. Add to this
1 cup rich milk, 1 cup sifted flour,
2 teaspoons baking-powder, ½ teaspoon
salt, ½ cup raisins and ¼ cup chopped
walnuts. dates
Now make a syrup of two cups luke-
warm water, one cup brown sugar, two
teaspoons butter, one tablespoon corn-
starch. Mix this well, and boil for five
minutes. Grease a casserole. Pour in
syrup first, and then the batter over it.
Bake for one hour at 350'
Can use plain rich milk to
Ernestine - New Years Eve 1952 serve.
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# Butterscotch Pudding
## Ingredients
- 2 Tbsp margarine
- 1/2 cup white sugar
- 1 cup rich milk
- 1 cup sifted flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raisins (or dates)
- 1/4 cup chopped walnuts
## Syrup
- 2 cups lukewarm water
- 1 cup brown sugar
- 2 tsp butter
- 1 Tbsp cornstarch
## Instructions
1. Cream 2 Tbsp margarine with 1/2 cup white sugar.
2. Add 1 cup rich milk, 1 cup sifted flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup raisins, and 1/4 cup chopped walnuts. Mix to form a batter.
3. Make the syrup: combine 2 cups lukewarm water, 1 cup brown sugar, 2 tsp butter, and 1 Tbsp cornstarch. Mix well and boil for five minutes.
4. Grease a casserole dish.
5. Pour the syrup into the casserole first, then pour the batter over it.
6. Bake for one hour at 350°F. -
Cherry Nut Bread
- Cherry Nut Bread - {Coral Weir}
1/2 lb. oleo Bake 350° - 40-60 min.
2 C. sugar 2 lrg. loaves or
2 eggs 4 small loaves.
1 lrg. can milk
1/2 tsp. vanilla or almond extract
1/2 tsp. salt
2 tsps. B. pwd.
3 C. flour
1 C. nuts (chopped walnuts).
1 lrg. jar maraschino cherries (chopped)
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# Cherry Nut Bread
*From Coral Weir*
## Ingredients
- 1/2 lb. oleo
- 2 cups sugar
- 2 eggs
- 1 large can milk
- 1/2 tsp vanilla or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
- 1 cup chopped walnuts
- 1 large jar maraschino cherries, chopped
## Instructions
1. Combine oleo, sugar, eggs, milk, and vanilla or almond extract.
2. Add salt, baking powder, and flour; mix well.
3. Stir in chopped walnuts and chopped maraschino cherries.
4. Pour into 2 large loaf pans or 4 small loaf pans.
5. Bake at 350° for 40–60 minutes. -
Rhubarb Dessert Cake
RHUBARB DESSERT
CAKE
¼ c. butter
1 c. sugar
1 egg
2 tbsp. hot water
1 tsp. vanilla
¼ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 scant tsp. nutmeg
1 c. flour
2½ c. cut-up rhubarb
½ c. chopped walnuts
Cream butter and sugar. Add egg, water and vanilla. Sift dry ingredients together and mix into first mixture. Fold in rhubarb and nuts. Bake in a pie pan in a moderate oven (350 degrees) 45 minutes.
Serve with caramel sauce made by mixing together ½ cup butter, ½ cup brown sugar, ½ cup granulated sugar, 1 tablespoon flour and ½ cup cream. Boil to desired thickness and add 1 teaspoon of vanilla.
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# Rhubarb Dessert Cake
## Ingredients
- 1/4 c. butter
- 1 c. sugar
- 1 egg
- 2 Tbsp. hot water
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 scant tsp. nutmeg
- 1 c. flour
- 2 1/2 c. cut-up rhubarb
- 1/2 c. chopped walnuts
## Instructions
1. Cream butter and sugar.
2. Add egg, water, and vanilla.
3. Sift dry ingredients together and mix into first mixture.
4. Fold in rhubarb and nuts.
5. Bake in a pie pan in a moderate oven (350 degrees) for 45 minutes.
## Caramel Sauce
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp. flour
- 1/2 cup cream
- 1 tsp. vanilla
## Caramel Sauce Instructions
1. Mix together butter, brown sugar, granulated sugar, flour, and cream.
2. Boil to desired thickness.
3. Add vanilla.
4. Serve over cake. -
Toffee Bars
Toffee Bars 350° 25 min or till Golden
1/2 c margarine
1/2 c shortning } Cream
1 c brown sugar } in
1 tsp. vanilla } mixer
1 egg slightly beaten blend in
2 c flour
pinch salt & 1/2 c walnuts
mix in & put in
1 Choc. Chips 13 X 9 pan ungresd
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# Toffee Bars
## Ingredients
- 1/2 cup margarine
- 1/2 cup shortening
- 1 cup brown sugar
- 1 tsp vanilla
- 1 egg, slightly beaten
- 2 cups flour
- Pinch of salt
- 1/2 cup walnuts
- 1 cup chocolate chips
## Instructions
1. Preheat oven to 350°F.
2. Cream margarine, shortening, brown sugar, and vanilla together in mixer.
3. Blend in the slightly beaten egg.
4. Mix in flour, salt, walnuts, and chocolate chips.
5. Put into an ungreased 13 x 9 pan.
6. Bake at 350°F for 25 minutes or until golden. -
Banana Nut Loaf
Banana Nut Loaf
The kind Grandma used to bake. Especially good if stored at least a day—
1/3 cup shortening
1/2 cup sugar
2 eggs
• • •
1 3/4 cups sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
• • •
1 cup mashed ripe banana
• • •
1/2 cup broken California walnuts
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Stir in walnuts. Pour into a well-greased 8 1/2x4 1/2x2 1/2-inch loaf pan. Bake in moderate oven (350°) about 1 hour or till done. Remove from pan; cool on rack.
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# Banana Nut Loaf
## Ingredients
- 1/3 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups sifted enriched flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup mashed ripe banana
- 1/2 cup broken California walnuts
## Instructions
1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition.
3. Stir in walnuts.
4. Pour into a well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
5. Bake in a moderate oven (350°) about 1 hour or till done.
6. Remove from pan; cool on rack. -
Ambrosia Spice Drops
AMBROSIA SPICE DROPS Senior Winner by Mrs. Neill D. Z[...]
1 cup shredded or flaked coconut 1 teaspoon salt
½ cup fruit juice (apricot, orange 2 teaspoons French's Cinnamon
or apple) 1 cup sugar
1¾ cups sifted Pillsbury's BEST Flour 1 cup Crisco
Combine coconut and juice; let stand one hour. Drain thor-
oughly. Sift flour with salt and cinnamon; set aside.
Add sugar gradually to shortening, creaming well. Add
eggs; beat well. Add dry ingredients gradually; mix well.
2 unbeaten eggs
1 teaspoon French's Vani[lla]
1 cup walnuts, finely chopped
Stir in vanilla, walnuts. Drop by rounded teaspoonfuls
onto ungreased baking sheets. Top with ½ to 1 teaspoon
coconut, pressing ends into dough. Bake at 350° for 15
to 18 minutes until lightly browned. Makes about 36.
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# Ambrosia Spice Drops
## Ingredients
- 1 cup shredded or flaked coconut
- 1/2 cup fruit juice (apricot, orange, or apple)
- 1 3/4 cups sifted Pillsbury's Best Flour
- 1 tsp salt
- 2 tsp French's Cinnamon
- 1 cup sugar
- 1 cup Crisco
- 2 unbeaten eggs
- 1 tsp French's Vanilla
- 1 cup walnuts, finely chopped
## Topping
- 1/2 to 1 tsp coconut (per cookie)
## Instructions
1. Combine coconut and juice; let stand one hour. Drain thoroughly.
2. Sift flour with salt and cinnamon; set aside.
3. Add sugar gradually to shortening, creaming well.
4. Add eggs; beat well.
5. Add dry ingredients gradually; mix well.
6. Stir in vanilla and walnuts.
7. Drop by rounded teaspoonfuls onto ungreased baking sheets.
8. Top each cookie with 1/2 to 1 tsp coconut, pressing ends into dough.
9. Bake at 350° for 15 to 18 minutes until lightly browned.
10. Makes about 36 cookies. -
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. -
Frosty Strawberry Squares
Frosty Strawberry Squares
1 Cup sifted all-purpose flour
1/4 Cup brown sugar
1/2 cup Chopped Walnuts
1/2 cup butter or margarine - melted
2 egg whites
2/3 cup gran. sugar
1 - 10 oz pkg. frozen strawberries
2 T lemon juice
1 Cup whipping cream whipped (Cool - whip)
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Stir together 1st - 4 ingredients - spread evenly
in shallow baking pan - (9 x 12/13). Bake at 350°
20 mins - stirring occasionally. Sprinkle 2/3 of
Crumbs in 9x13 pan.
Combine egg whites, sugar, berries & lemon
juice in lg. bowl, with elect. beaters. Beat at
high speed till stiff peaks - a good 10 mins.
Fold in whipped cream. Spoon over crumbs - top with
remain crumbs. Freeze 6 hrs. or over night.
Cut in sqs. No need to take out early before
serving.
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# Frosty Strawberry Squares
## Ingredients
- 1 cup sifted all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup butter or margarine, melted
- 2 egg whites
- 2/3 cup granulated sugar
- 1 - 10 oz pkg. frozen strawberries
- 2 Tbsp lemon juice
- 1 cup whipping cream, whipped (Cool Whip)
## Instructions
1. Stir together the first 4 ingredients. Spread evenly in a shallow baking pan (9 x 13). Bake at 350° for 20 minutes, stirring occasionally.
2. Sprinkle 2/3 of the crumbs in a 9 x 13 pan.
3. Combine egg whites, sugar, berries, and lemon juice in a large bowl with electric beaters. Beat at high speed until stiff peaks form — a good 10 minutes.
4. Fold in whipped cream.
5. Spoon mixture over crumbs. Top with remaining crumbs.
6. Freeze 6 hours or overnight.
7. Cut in squares. No need to take out early before serving. -
Lemon Cheese Logs
Lemon Cheese Logs
1 Cup sugar
1 Cup butter or margarine, softened
1 (3-oz) package cream cheese, soften
1 egg yolk
2 1/2 cups all-purpose flour
1 cup finely chopped walnuts
1/2 t. salt
1/2 t. grated lemon rind
1 (6-oz) Pkg semisweet chocolate
morsels.
Decorator candies
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Combine sugar, butter, & cream
cheese; cream until light & fluffy.
Add egg yolk, beating well. Stir in
flour, walnuts, salt, & lemon
rind; mix well. Cover & chill
at least 2 hrs. - Shape dough by tsp into
2" logs by rolling between palms of hands. Place on ungreased
baking sheet 325° - 12 min Cool
melt chocolate morsels in a small saucepan over
low heat. Dip one end in chocolate & sprinkle with
decorator candies - Store on wax paper in airtight
container 12 doz.
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# Lemon Cheese Logs
## Ingredients
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1 (3 oz) package cream cheese, softened
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 tsp salt
- 1/2 tsp grated lemon rind (zest)
- 1 (6 oz) package semisweet chocolate morsels
- Decorator candies
## Instructions
1. Combine sugar, butter, and cream cheese; cream until light and fluffy.
2. Add egg yolk, beating well.
3. Stir in flour, walnuts, salt, and lemon rind (zest); mix well.
4. Cover and chill at least 2 hours.
5. Shape dough by teaspoon into 2" logs by rolling between palms of hands.
6. Place on ungreased baking sheet and bake at 325° for 12 minutes.
7. Cool.
8. Melt chocolate morsels in a small saucepan over low heat.
9. Dip one end of each log in chocolate and sprinkle with decorator candies.
10. Store on wax paper in an airtight container.
Makes 12 dozen.