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Date & Nut Bread
Date & Nut Bread 350°
1 Hour
3/4 cup chopped pecans )
1 cup " dates ) Mix all these
1½ tsp soda ) indredients and
1/2 tsp salt ) let stand 15 min.
1/4 cup shortening (oleo)
3/4 " boiling water )
2 eggs slightly beaten
1 cup sugar
1½ cup sifted flour
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# Date & Nut Bread
## Ingredients
- 3/4 cup chopped pecans
- 1 cup chopped dates
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup shortening (oleo)
- 3/4 cup boiling water
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 1/2 cups sifted flour
## Instructions
1. Combine pecans, dates, baking soda, salt, shortening, and boiling water. Mix all these ingredients together and let stand 15 minutes.
2. Add slightly beaten eggs, sugar, and sifted flour; mix to combine.
3. Pour into a greased loaf pan and bake at 350° for 1 hour. -
Prune Bread
Prune Bread 350°
55-60
1 lb prunes cooked til tender
2 cups liquid & water
3/4 c. butter salt (1 tsp)
2 cups sugar
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
2 eggs
4 cups flour
2 tsp soda
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# Prune Bread
## Ingredients
- 1 lb prunes, cooked til tender
- 2 cups liquid & water
- 3/4 cup butter
- 1 tsp salt
- 2 cups sugar
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 2 eggs
- 4 cups flour
- 2 tsp baking soda
## Instructions
1. Cook prunes until tender; reserve 2 cups of the liquid combined with water.
2. Cream butter and sugar together.
3. Beat in eggs.
4. Add spices (cinnamon, cloves, nutmeg) and salt.
5. Mix in the prune liquid.
6. Combine flour and baking soda; add to the wet mixture and stir until combined.
7. Fold in cooked prunes.
8. Bake at 350°F for 55–60 minutes. -
Cheese Cake
CHEESE CAKE
1 pkg. yellow cake mix (remove 1 c.
& set aside). 1 egg and 2 T. Crisco Oil.
Mix all together until crumbly - press in
bottom and 3/4 up sides of 9x13 greased pan
(don't flour). In same bowl, blend 2
8-oz. pkg. cream cheese & 1/2 c. sugar-
mix well. Add 3 eggs & the
reserved 1 c. cake mix - beat 1
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minute. Add at low speed 1 1/2 c. milk, 1 T.
lemon juice & 1 T. vanilla. Beat on low
speed until smooth (scrape bowl) - pour
into crust - sprinkle lightly with cinnamon.
Bake 55 min. in 300° oven pre-
heated. Bake until knife comes out clean.
(Check at 50 min.) Serves 12.
Ruth Jacobs
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# Cheese Cake
## Ingredients
- 1 pkg. yellow cake mix (remove 1 cup and set aside)
- 1 egg
- 2 Tbsp Crisco Oil
- 2 (8 oz) pkg. cream cheese
- 1/2 cup sugar
- 3 eggs
- 1 cup reserved cake mix
- 1 1/2 cups milk
- 1 Tbsp lemon juice
- 1 Tbsp vanilla
- Cinnamon, to sprinkle
## Instructions
1. Remove 1 cup from the yellow cake mix and set aside.
2. Combine remaining cake mix, 1 egg, and 2 Tbsp Crisco Oil. Mix all together until crumbly.
3. Press mixture into the bottom and 3/4 up the sides of a greased 9x13 pan (do not flour).
4. In the same bowl, blend the 2 packages of cream cheese and 1/2 cup sugar. Mix well.
5. Add 3 eggs and the reserved 1 cup of cake mix. Beat 1 minute.
6. Add at low speed 1 1/2 cups milk, 1 Tbsp lemon juice, and 1 Tbsp vanilla.
7. Beat on low speed until smooth, scraping the bowl.
8. Pour filling into the crust. Sprinkle lightly with cinnamon.
9. Bake at 300°F in a preheated oven for 55 minutes, or until a knife comes out clean. Check at 50 minutes.
10. Serves 12. -
Mosaic Cookies
(unbaked) Dec. 1969
Mosaic Cookie
Recipe from the kitchen of Margie Zinke
Using a large bowl
combine the following
1 egg
1 cup powdered sugar
2 Tablesps. melted butter
1 6oz. pkg. choc. chips melted
mix above ingredients - add 1 cup
(over)
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broken nuts and 4 cups colored
miniature marshmallows.
mix with hands and form into
rolls. Roll in graham cracker
crumbs or cocoanut.
Put in refrigesature & chill.
Then slice.
(These look so pretty when served)
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# Mosaic Cookies (Unbaked)
## Ingredients
- 1 egg
- 1 cup powdered sugar
- 2 Tbsp melted butter
- 1 6 oz package chocolate chips, melted
- 1 cup broken nuts
- 4 cups colored miniature marshmallows
- Graham cracker crumbs or coconut (for rolling)
## Instructions
1. Using a large bowl, combine the egg, powdered sugar, melted butter, and melted chocolate chips.
2. Mix the above ingredients together.
3. Add the broken nuts and 4 cups colored miniature marshmallows.
4. Mix with hands and form into rolls.
5. Roll in graham cracker crumbs or coconut.
6. Put in refrigerator and chill.
7. Then slice. -
Persimmon Roll
Persimmon Roll Serves 18?
Recipe from the kitchen of Sue Plummer
1½ - 2 C persimmon
1lb sm. marshmallows
1C br. sugar
1C gran sugar
1 lb. graham crackers
1C nuts
Mix together persimmons &
the 2 sugars. Then add crackers
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(crunched), marshmallows &
nuts. Leave a few crackers
to roll mixture in. This
makes 4 rolls. - Divide mixture
& form rolls. Roll in cracker
crumbs.
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# Persimmon Roll
## Ingredients
- 1 1/2 - 2 cups persimmon
- 1 lb small marshmallows
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 lb graham crackers
- 1 cup nuts
## Instructions
1. Mix together persimmons and the 2 sugars.
2. Then add crackers (crunched), marshmallows, and nuts.
3. Leave a few crackers aside to roll mixture in.
4. Divide mixture and form 4 rolls.
5. Roll in cracker crumbs. -
Comstock Pie Filling Dessert
Comstock Pie Filling dessert
Spread pie filling in pan
Put Jiffy cake mix over
pie filling.
Melt stick of butter and
pour over mix.
Add pecans if desired
Bake 350 degrees - 45 mins.
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# Comstock Pie Filling Dessert
## Ingredients
- 1 can Comstock pie filling
- 1 pkg Jiffy cake mix
- 1 stick butter, melted
- Pecans (optional)
## Instructions
1. Spread pie filling in pan.
2. Put Jiffy cake mix over pie filling.
3. Melt stick of butter and pour over mix.
4. Add pecans if desired.
5. Bake at 350 degrees for 45 minutes. -
Snickerdoodles
SNICKERDOODLES
Preheat oven to 400°
Mix together thoroughly---(1 cup soft shortening
(1½ cups sugar
(2 eggs
(2 3/4 cups sifted flour
Sift together and stir in ( 2 tsp. cream tartar
(1 tsp. soda
(1/2 tsp. salt
Chill dough. Roll into balls the size of small walnuts.
Roll in a mixture of ----(2 tbsp. sugar
(2 tsp. cinnamon
Place about 2 in. apart on ungreased cooky sheet.
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Bake 8 to 10 minutes in moderately hot oven (400),
until lightly browned--- but still soft. (These cookies
puff up at first----then flatten out with crinkled top.
Makes about 5 dozen 2 in. cookies.
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# Snickerdoodles
## Ingredients
- 1 cup soft shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups sifted flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
## Coating
- 2 Tbsp sugar
- 2 tsp cinnamon
## Instructions
1. Preheat oven to 400°F.
2. Mix together thoroughly: shortening, sugar, and eggs.
3. Sift together flour, cream of tartar, baking soda, and salt; stir into the shortening mixture.
4. Chill dough.
5. Roll dough into balls the size of small walnuts.
6. Roll balls in the mixture of sugar and cinnamon.
7. Place about 2 inches apart on an ungreased cookie sheet.
8. Bake 8 to 10 minutes in a moderately hot oven (400°F), until lightly browned but still soft. (These cookies puff up at first, then flatten out with a crinkled top.)
Makes about 5 dozen 2-inch cookies. -
Gala Holiday Wreaths
Gala Holiday Wreaths (Joan Herr)
1/2 cup margarine 1 cup sifted flr.
1/4 cup sifted brown sugar 1 cup finely chopped nuts
1 egg, separated Rasberry jam
Cream marg. and sugar together until
light and fluffy. Add egg yolk and
beat well. Add flour. Chill dough.
Form into small balls. Dip in egg
white and then roll in nuts. Place
on a baking sheet. Press a hole in
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center of each cookie with handle of
a knife. Bake in a very slow
oven (300°) after 5 min. of baking
Press in center again & bake 10
min. Cool & fill centers with
jam.
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# Gala Holiday Wreaths
## Ingredients
- 1/2 cup margarine
- 1/4 cup sifted brown sugar
- 1 egg, separated
- 1 cup sifted flour
- 1 cup finely chopped nuts
- Raspberry jam
## Instructions
1. Cream margarine and sugar together until light and fluffy.
2. Add egg yolk and beat well.
3. Add flour.
4. Chill dough.
5. Form into small balls.
6. Dip in egg white and then roll in nuts.
7. Place on a baking sheet.
8. Press a hole in the center of each cookie with the handle of a knife.
9. Bake in a very slow oven (300°).
10. After 5 minutes of baking, press in the center again and bake 10 minutes more.
11. Cool and fill centers with jam. -
Peanut Butter Crunchies
(not baked)
Peanut butter crunchies
5 cups corn flakes
1 box Baker's peanut chips
3 Tablesppons peanut butter
1 pkg. caramel buds
Melt peanut chips and peanut butter and caramel buds over hot water.
Put flakes in bowl and pour mix over.
Stir until cooled. Drop by tablespoon on
waxed paper 1 hr. to set up.
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# Peanut Butter Crunchies (Not Baked)
## Ingredients
- 5 cups corn flakes
- 1 box Baker's peanut chips
- 3 Tbsp peanut butter
- 1 pkg caramel buds
## Instructions
1. Melt peanut chips, caramel buds, and peanut butter over hot water.
2. Put flakes in bowl and pour mix over.
3. Stir until cooled.
4. Drop by tablespoon on waxed paper and let set up for 1 hour. -
Chocolate Chip Bars
Chocolate Chip Bars
1/3 c.shortening 1½ c. flour
1/3 c.butter or margarine ¾ teas.soda
Softened ¼ teas.salt
½ c.granulated sugar ½ c. chopped nuts
½ c.brown sugar (packed) 1 pkg.(6 oz.) semi sw.
1 egg chocolate pieces
1 teas. vanilla
Heat oven to 375°.Mix shortening,butter,sugars,egg
and vanilla thoroughly. Stir in remaining ingredients
Spread in ungreased obling pan.13 x 9 x 2 inches.
bake 20-25 minutes. Cool; cut into bars,about 3 x 1.
makes about 32.
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# Chocolate Chip Bars
## Ingredients
- 1/3 cup shortening
- 1/3 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped nuts
- 1 pkg (6 oz) semi-sweet chocolate pieces
## Instructions
1. Heat oven to 375°.
2. Mix shortening, butter, sugars, egg and vanilla thoroughly.
3. Stir in remaining ingredients.
4. Spread in ungreased oblong pan, 13 x 9 x 2 inches.
5. Bake 20–25 minutes.
6. Cool; cut into bars, about 3 x 1.
7. Makes about 32. -
Pineapple-Cherry Holiday Delight
Pineapple-Cherry Holiday Delight
1 lb. jar cherries (maraschino)
1 can (37¢) chunk pineapple
1 cup sugar
1 " starter
Drain pineapple and cherries.
Place the pineapple, cherries,
sugar and starter in gallon
jar and let stand one week.
(over)
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2 nd wk. repeat
3 rd " "
4 th " "
5 th ready to eat
Jan. 16/66
(Tillie)
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# Pineapple-Cherry Holiday Delight
*A traditional "Friendship Fruit" fermented fruit starter dish*
## Ingredients
- 1 lb jar maraschino cherries
- 1 can chunk pineapple
- 1 cup sugar
- 1 cup starter (see Editor's Notes)
## Instructions
1. Drain pineapple and cherries.
2. Place the pineapple, cherries, sugar, and starter in a gallon jar. Cover loosely (do not seal airtight) and let stand at room temperature one week, stirring every few days.
3. 2nd week: Add same amounts of pineapple, cherries, sugar, and starter. Stir, cover loosely, and let stand another week.
4. 3rd week: Repeat.
5. 4th week: Repeat.
6. 5th week: Fruit is ready to use.
## Serving Suggestions
- Drain fruit and serve over vanilla ice cream
- Use drained fruit in a dense holiday pound or fruit cake
- Serve alongside ham or holiday dishes
- Strain liquid and serve as a sweet cordial
- Reserve 1 cup of liquid as starter to pass along to friends
## Editor's Notes
**What is a "starter"?**
This is a traditional "Friendship Fruit" recipe — a self-perpetuating fermented fruit mixture passed between friends and neighbors, similar in concept to a sourdough starter. Each batch produces enough liquid to share a cup with someone else to begin their own batch.
**If you don't have a starter:**
Substitute 1 cup brandy or rum. The alcohol approximates what a mature fermented starter would contribute. After one week of fermentation with the fruit and sugar, the mixture will develop its own active starter character.
**Storage:**
Keep at room temperature throughout the process. Cover loosely — the jar must not be sealed airtight as the active fermentation produces gas.
**Stirring:**
Stir every few days throughout each week to keep fermentation active and even.
**"Ready to eat" (week 5):**
Refers to the fermented fruit, not the liquid. The liquid can be strained off separately as a sweet boozy cordial or reserved as starter for the next batch.
**The "friendship" tradition:**
Recipes like this were passed between neighbors and family members along with a cup of active starter — the gift of the starter was the gift of the recipe. Without received starter, the recipe is incomplete, which is why the from-scratch substitution above is useful for modern cooks. -
Caterer's Buffet Chicken Dish
Caterer's Buffet Chicken Dish
5 lbs Chicken 4C & 6T Chicken broth
1 Carrot 1C milk
1 loaf 2-day old bread 1 Cup flour
1/2 C. butter 4 eggs beaten
Parsley - 2 tbs 1 pkg frozen peas
2 large Celery stalks, diced
1 T poultry seasoning or sage
3 t salt
dash pepper
1 C fat from broth
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Simmer chicken in 2 qts water and Carrot & onion
til done. Cool in liquid, drain & cube. Cube bread,
saute in butter parsley, onion & celery. Cook 5 min.
Combine with bread, salt & pepper, sage & mix with
6T broth. Skim 1 cup fat & melt in pan. Stir in
flour til smooth. Heat 4C. broth & 1C milk
in pan. Add broth mix & 2t salt to fat mixture.
Cook til thick. Add some of hot mixture to
4 beaten eggs & cook over low heat 3 min. more.
Combine a layer of stuffing pour 1/2 of
sauce. Add chicken, pour on remaining
sauce. Top with sauteed crumbs.
Bake 350° for 30 min.
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# Caterer's Buffet Chicken Dish
## Ingredients
- 5 lbs chicken (bone in, skin on)
- 1 carrot
- 2 onions
- 1 loaf 2-day old bread
- 1/2 cup butter
- 2 Tbsp parsley
- 2 large celery stalks, diced
- 1 Tbsp poultry seasoning or sage
- 3 tsp salt (divided)
- Dash pepper
- 1 cup fat from broth
- 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken)
- 1 cup milk
- 1 cup flour
- 4 eggs, beaten
- 1 pkg frozen peas
## Instructions
1. Simmer chicken in 2 quarts water with carrot and onion until done.
2. Cool in liquid, drain, and cube the chicken.
3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes.
4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth.
5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth.
6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture.
7. Cook until thick.
8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more.
9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce.
10. Add chicken and peas, then pour on remaining sauce.
11. Top with sautéed bread.
12. Bake at 350° for 30 minutes.
Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ.