Browse Items (135 total)

• 
  Textcategory:Dessertdecade:1950s...8 more

  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.
  
  Back: blank
  
  ---
  
  # 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.
• 
  Textcategory:Dessertdecade:1950s...8 more

  Lazy Daisy Oatmeal Cake

  LAZY DAISY OATMEAL CAKE
  Makes one 9-inch square cake
  
  Cake:
  1¼ cups boiling water
  1 cup Quaker Oats
  (quick or old fashioned,
  uncooked)
  ½ cup butter or margarine, softened
  1 cup granulated sugar
  1 cup firmly-packed brown sugar
  1 teaspoon vanilla
  2 eggs
  1½ cups sifted all-purpose flour
  1 teaspoon soda
  ½ teaspoon salt
  ¾ teaspoon cinnamon
  ¼ teaspoon nutmeg
  
  Lazy Daisy Frosting:
  ¼ cup butter or margarine, melted
  ½ cup firmly-packed brown sugar
  3 tablespoons half and half
  1/3 cup chopped nutmeats
  ¾ cup shredded or flaked coconut
  
  For cake, pour boiling water over oats; cover and let stand 20 minutes. Beat
  butter until creamy; gradually add sugars and beat until fluffy. Blend in
  vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt,
  cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into
  well-greased and floured 9-inch square pan. Bake in preheated moderate oven
  (350°F.) for 50 to 55 minutes. Do not remove cake from pan.
  For frosting, combine all ingredients. Spread evenly over cake. Broil until
  frosting becomes bubbly. Cake may be served warm or cold.
  
  Back: blank
  
  ---
  
  # Lazy Daisy Oatmeal Cake
  
  *Makes one 9-inch square cake*
  
  ## Ingredients
  
  - 1 1/4 cups boiling water
  - 1 cup Quaker Oats (quick or old fashioned, uncooked)
  - 1/2 cup butter or margarine, softened
  - 1 cup granulated sugar
  - 1 cup firmly-packed brown sugar
  - 1 tsp vanilla
  - 2 eggs
  - 1 1/2 cups sifted all-purpose flour
  - 1 tsp baking soda
  - 1/2 tsp salt
  - 3/4 tsp cinnamon
  - 1/4 tsp nutmeg
  
  ## Instructions
  
  1. Pour boiling water over oats; cover and let stand 20 minutes.
  2. Beat butter until creamy; gradually add sugars and beat until fluffy.
  3. Blend in vanilla and eggs.
  4. Add oats mixture; mix well.
  5. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well.
  6. Pour batter into well-greased and floured 9-inch square pan.
  7. Bake in preheated moderate oven (350°F) for 50 to 55 minutes.
  8. Do not remove cake from pan.
  
  ## Lazy Daisy Frosting
  
  ## Ingredients
  
  - 1/4 cup butter or margarine, melted
  - 1/2 cup firmly-packed brown sugar
  - 3 Tbsp half and half
  - 1/3 cup chopped nutmeats
  - 3/4 cup shredded or flaked coconut
  
  ## Instructions
  
  1. Combine all ingredients.
  2. Spread evenly over cake.
  3. Broil until frosting becomes bubbly.
  4. Cake may be served warm or cold.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Spice Cake

  2 cups GOLD MEDAL Flour*
  1 tsp. soda
  ½ tsp. salt SPICE
  2 tsp. cinnamon
  1 tsp. cloves CAKE
  ½ tsp. nutmeg
  ½ cup butter or margarine
  
  1½ cups brown sugar (packed)
  2 egg yolks
  1½ cups commercial sour cream
  1 cup raisins
  ½ cup chopped nuts
  2 egg whites
  
  *To measure flour, dip nested dry measuring cups into flour, level off with straight-
  edged spatula OR sift if you wish.
  
  Heat oven to 350° (mod.). Grease and flour two layer pans, 8 or 9x1½", or an
  oblong pan, 13x9½x2". Blend flour, soda, salt and spices thoroughly. Cream
  butter and sugar thoroughly. Add egg yolks, one at a time, beating well after
  each addition. Add dry ingredients alternately with sour cream to creamed
  mixture. Stir in raisins and nuts. Beat egg whites until stiff but not dry; fold
  into creamed mixture. Spoon into prepared pans. Bake 8" layers and oblong 37
  to 40 min., 9" layers about 30 min., or until cake tests done. Cool; frost with
  Gold Medal Browned Butter Frosting (below).
  
  Gold Medal Browned Butter Frosting: Brown ½ cup butter in saucepan
  over med. heat to golden brown. Remove from heat. Beat 1 egg and 2 tbsp.
  milk together; blend into butter with 3¼ cups sifted confectioners' sugar, ¾
  cup GOLD MEDAL Flour, ¼ tsp. salt, 1 tbsp. light corn syrup and 1 tsp. vanilla.
  Beat until smooth. Add more milk if needed. Makes frosting for two 8 or 9"
  layers or 13x9½x2" oblong.
  
  Back: blank
  
  ---
  
  # Spice Cake
  
  ## Ingredients
  
  - 2 cups Gold Medal Flour
  - 1 tsp soda
  - 1/2 tsp salt
  - 2 tsp cinnamon
  - 1 tsp cloves
  - 1/2 tsp nutmeg
  - 1/2 cup butter or margarine
  - 1 1/2 cups brown sugar (packed)
  - 2 egg yolks
  - 1 1/2 cups commercial sour cream
  - 1 cup raisins
  - 1/2 cup chopped nuts
  - 2 egg whites
  
  ## Instructions
  
  1. Heat oven to 350° (moderate). Grease and flour two layer pans, 8 or 9x1 1/2", or an oblong pan, 13x9 1/2x2".
  2. Blend flour, soda, salt and spices thoroughly.
  3. Cream butter and sugar thoroughly.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Add dry ingredients alternately with sour cream to creamed mixture.
  6. Stir in raisins and nuts.
  7. Beat egg whites until stiff but not dry; fold into creamed mixture.
  8. Spoon into prepared pans.
  9. Bake 8" layers and oblong 37 to 40 minutes, 9" layers about 30 minutes, or until cake tests done.
  10. Cool; frost with Gold Medal Browned Butter Frosting.
  
  ## Gold Medal Browned Butter Frosting
  
  - 1/2 cup butter
  - 1 egg
  - 2 Tbsp milk
  - 3 1/4 cups sifted confectioners' sugar
  - 3/4 cup Gold Medal Flour
  - 1/4 tsp salt
  - 1 Tbsp light corn syrup
  - 1 tsp vanilla
  
  1. Brown 1/2 cup butter in saucepan over medium heat to golden brown.
  2. Remove from heat.
  3. Beat
• 
  Textcategory:Dessertdecade:1950s...7 more

  Old-fashioned Peach Pie

  Old-fashioned Peach Pie
  
  It's perfect—just enough sugar and just
  enough spice—
  
  ¾ cup sugar
  3 tablespoons enriched flour
  ¼ teaspoon nutmeg or cinnamon
  5 cups sliced peaches
  • • •
  1 recipe Plain Pastry
  • • •
  2 tablespoons butter or
  margarine
  
  Combine sugar, flour, and spice.
  Add to peaches; mix lightly.
  Spread in 9-inch pastry-lined pie-
  plate; dot with butter. (Sprinkle
  with extra nutmeg or cinnamon, if
  desired.) Top with lattice crust;
  crimp edges. Bake in hot oven
  (400°) 40 to 45 minutes or till
  done. Serve warm with whipped
  cream or ice cream; or pass pitcher
  of cream. Lattice Crust: Cut
  strips of dough ½ to ¾ inch wide
  with pastry wheel or knife. Lay
  lengthwise strips on top of filled
  pie at 1-inch intervals. Fold back
  alternate strips to help you weave
  crosswise strips over and under,
  placing them on the diagonal.
  Trim bottom crust and lattice
  strips even with outer rim; seal
  edges. Dampen edge lightly with
  water and place extra strip over it,
  covering ends of lattice. Seal,
  crimp edge. Tasting-Test Kitch-
  en note: For drained canned or
  
  Back: blank
  
  ---
  
  # Old-fashioned Peach Pie
  
  ## Ingredients
  
  - 1 recipe Plain Pastry
  - 3/4 cup sugar
  - 3 Tbsp enriched flour
  - 1/4 tsp nutmeg or cinnamon
  - 5 cups sliced peaches
  - 2 Tbsp butter or margarine
  
  ## Instructions
  
  1. Combine sugar, flour, and spice.
  2. Add to peaches; mix lightly.
  3. Spread in 9-inch pastry-lined pie plate; dot with butter. (Sprinkle with extra nutmeg or cinnamon, if desired.)
  4. Top with lattice crust; crimp edges.
  5. Bake in hot oven (400°) 40 to 45 minutes or till done.
  6. Serve warm with whipped cream or ice cream; or pass pitcher of cream.
  
  ## Lattice Crust
  
  1. Cut strips of dough 1/2 to 3/4 inch wide with pastry wheel or knife.
  2. Lay lengthwise strips on top of filled pie at 1-inch intervals.
  3. Fold back alternate strips to help you weave crosswise strips over and under, placing them on the diagonal.
  4. Trim bottom crust and lattice strips even with outer rim; seal edges.
  5. Dampen edge lightly with water and place extra strip over it, covering ends of lattice.
  6. Seal, crimp edge.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Prune and Apricot Coffee Cake

  Prune and Apricot Coffee Cake
  (Barbara Mead)
  
  3/4 c. dried prunes 3/4 c. soft shortening
  3/4 c. dried apricots 3/4 c. sugar
  2 c. flour 2 eggs
  2 tsp. baking powder 3/4 c. milk
  1/2 tsp. salt 1 tsp. vanilla
  2/3 c. brown sugar 6 tbsp. melted butter
  1 tbsp. flour 1/3 c. chopped walnuts
  3 tsp. cinnamon
  
  Cover prunes and apricots with hot water and let
  stand five minutes. Drain fruit, chop finely and set
  aside. Sift the 2 cups flour with baking powder and
  salt and set aside.
  
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  ---
  
  # Prune and Apricot Coffee Cake
  
  ## Ingredients
  
  - 3/4 c. dried prunes
  - 3/4 c. dried apricots
  - 2 c. flour
  - 2 tsp. baking powder
  - 1/2 tsp. salt
  - 3/4 c. soft shortening
  - 3/4 c. sugar
  - 2 eggs
  - 3/4 c. milk
  - 1 tsp. vanilla
  
  ## Topping
  
  - 2/3 c. brown sugar
  - 1 Tbsp. flour
  - 3 tsp. cinnamon
  - 6 Tbsp. melted butter
  - 1/3 c. chopped walnuts
  
  ## Instructions
  
  1. Cover prunes and apricots with hot water and let stand five minutes.
  2. Drain fruit, chop finely, and set aside.
  3. Sift the 2 cups flour with baking powder and salt and set aside.
• 
  Textcategory:Dessertdecade:1970s...7 more

  Zucchini Bread

  Zuccini Bread
  
  2 c. sugar 1 t soda
  1 c. oil 1/4 t. baking powder
  3 eggs 3 t cinnamon
  3 T vanilla 2 c. zuccini shredded
  1 t salt 3 c flour
  
  Shred zuccini - remove seeds
  Use nuts & raisens. Bake @ 350
  till done makes 2 loaves
  
  Approx 1 hour
  
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  ---
  
  # Zucchini Bread
  
  ## Ingredients
  
  - 2 cups sugar
  - 1 cup oil
  - 3 eggs
  - 3 Tbsp vanilla
  - 1 tsp salt
  - 1 tsp baking soda
  - 1/4 tsp baking powder
  - 3 tsp cinnamon
  - 2 cups zucchini, shredded (seeds removed)
  - 3 cups flour
  - Nuts and raisins, to taste
  
  ## Instructions
  
  1. Shred zucchini and remove seeds.
  2. Combine all ingredients, including nuts and raisins, and mix well.
  3. Pour batter into 2 loaf pans.
  4. Bake at 350°F until done, approximately 1 hour.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Bars

  2C rolled oats Bars 1t cinnamon 1C raisins
  1C flour 1/2 t B S 1/4C jelly
  3/4C packed Br. sugar 3/4C butter cinnamon
  icing
  
  350 30min
  
  Combine oats flour brown sugar
  Cinn & soda mix well.
  Combine raisins & jelly toss with
  reserved crumbs sprinkle over layer
  in pans. Bake at 350° 30min
  
  Drizzle with cinnamon icing
  
  Back: blank
  
  ---
  
  # Bars
  
  ## Ingredients
  
  - 2 C rolled oats
  - 1 C flour
  - 3/4 C packed brown sugar
  - 1 tsp cinnamon
  - 1/2 tsp baking soda
  - 3/4 C butter
  - 1 C raisins
  - 1/4 C jelly
  
  ## Instructions
  
  1. Combine oats, flour, brown sugar, cinnamon, and baking soda. Mix well.
  2. Cut in butter until crumbly. Reserve a portion of crumbs.
  3. Press remaining crumb mixture into a layer in pans.
  4. Combine raisins and jelly; toss with reserved crumbs.
  5. Sprinkle over layer in pans.
  6. Bake at 350° for 30 minutes.
  
  ## Cinnamon Icing
  
  1. Drizzle with cinnamon icing.
• 
  Textcategory:Beveragedecade:1950s...6 more

  Holiday Wassail Bowl

  Holiday Wassail Bowl
  1c fresh lemon juice
  2c orange juice
  2c unsweetened pineapple juice
  1/2 gallon apple cider
  14 whole cloves
  1 stick cinnamon
  1/4 C sugar
  Boil over medium heat. Cover Bowl
  & allow mixture to simmer for 1 hour. Dissolve
  sugar in hot wassail before removing from heat
  
  Back:
  Serve hot in mugs or punch cups.
  Yield about 3 1/4 qts - 26 punch cups
  for kick add 1 pint apple Brandy.
  
  ---
  
  # Holiday Wassail Bowl
  
  ## Ingredients
  
  - 1 cup fresh lemon juice
  - 2 cups orange juice
  - 2 cups unsweetened pineapple juice
  - 1/2 gallon apple cider
  - 14 whole cloves
  - 1 stick cinnamon
  - 1/4 cup sugar
  
  ## Instructions
  
  1. Combine all ingredients in a large pot and boil over medium heat.
  2. Cover bowl and allow mixture to simmer for 1 hour.
  3. Dissolve sugar in hot wassail before removing from heat.
  4. Serve hot in mugs or punch cups.
  5. Yields about 3 1/4 qts — 26 punch cups.
  6. For kick, add 1 pint apple brandy.
• 
  Textcategory:Dessertdecade:1950s...6 more

  Cinnamon Rolls / White Icing

  CINNAMON ROLLS
  ½ recipe Basic Sweet Dough
  (recipe above)
  2 tablespoons softened butter or
  margarine
  ¾ cup brown sugar, packed
  2 teaspoons ground cinnamon
  
  Roll dough into a 15-x-9-inch oblong.
  Spread with softened butter. Combine
  sugar and cinnamon and sprinkle evenly
  over butter. Beginning with a wide side,
  roll up tightly (see page 65). Pinch edge
  to seal. Cut roll into 1-inch slices. Place
  1 inch apart in 2 greased 8-inch round
  layer cake pans or a 13-x-9-inch pan.
  Cover and let rise in a warm place (85°
  F.) until double in bulk, about 1 hour.
  Heat oven to 375° F. (moderately hot).
  Bake rolls 25 minutes, until golden brown.
  Turn rolls out onto a rack. While still
  warm, spread tops with White Icing (rec-
  ipe below). Makes 18 rolls.
  
  WHITE ICING
  1 cup sifted confectioners' sugar
  1 tablespoon milk
  ¼ teaspoon vanilla extract
  
  Combine sugar, milk and vanil[la].
  Beat until smooth. Makes 1 cup.
  
  Back: blank
  
  ---
  
  # Cinnamon Rolls
  
  ## Ingredients
  
  - 1/2 recipe Basic Sweet Dough
  - 2 Tbsp softened butter or margarine
  - 3/4 cup brown sugar, packed
  - 2 tsp ground cinnamon
  
  ## Instructions
  
  1. Roll dough into a 15-x-9-inch oblong.
  2. Spread with softened butter.
  3. Combine sugar and cinnamon and sprinkle evenly over butter.
  4. Beginning with a wide side, roll up tightly. Pinch edge to seal.
  5. Cut roll into 1-inch slices.
  6. Place 1 inch apart in 2 greased 8-inch round layer cake pans or a 13-x-9-inch pan.
  7. Cover and let rise in a warm place (85°F) until double in bulk, about 1 hour.
  8. Heat oven to 375°F (moderately hot).
  9. Bake rolls 25 minutes, until golden brown.
  10. Turn rolls out onto a rack.
  11. While still warm, spread tops with White Icing. Makes 18 rolls.
  
  # White Icing
  
  ## Ingredients
  
  - 1 cup sifted confectioners' sugar
  - 1 Tbsp milk
  - 1/4 tsp vanilla extract
  
  ## Instructions
  
  1. Combine sugar, milk, and vanilla.
  2. Beat until smooth. Makes 1 cup.
• 
  Textcategory:Dessertdecade:1950s...9 more

  Rhubarb Cake

  Rhubarb Cake (Barbara Webber)
  
  Mix altogether in bowl at one time-
  2 Cups Sugar ½ tsp salt
  ⅔ cup shortening 2 tsp. soda
  2 tsp. cinnamon 2 eggs
  1 tsp. cloves 3 cups flour
  ½ tsp. nutmeg 1 cup cold coffee
  Mix well, then add 1 cup raisins, 2 cup raw
  rhubarb & 1 cup chopped nuts.
  Bake 1 hour 350 in 9x13 greased & floured
  pan.
  
  Back: blank
  
  ---
  
  # Rhubarb Cake
  
  ## Ingredients
  
  - 2 cups sugar
  - 2/3 cup shortening
  - 2 tsp cinnamon
  - 1 tsp cloves
  - 1/2 tsp nutmeg
  - 1/2 tsp salt
  - 2 tsp soda
  - 2 eggs
  - 3 cups flour
  - 1 cup cold coffee
  - 1 cup raisins
  - 2 cups raw rhubarb
  - 1 cup chopped nuts
  
  ## Instructions
  
  1. Mix all ingredients together in a bowl at one time.
  2. Mix well, then add raisins, raw rhubarb, and chopped nuts.
  3. Bake 1 hour at 350° in a greased and floured 9x13 pan.
• 
  Textcategory:Dessertcuisine:Danish...8 more

  Danish Miniature Pastries

  Danish Miniature Pastries
  
  1 cup butter or margarine
  ½ cup shortening
  1 pkg. Fleischmann's
  active dry yeast
  ¼ cup warm water (not hot
  —110 to 115°)
  1 can (14½ oz.) evaporated
  milk (1⅔ cups)
  
  3 egg yolks, slightly
  beaten
  2 tbsp. sugar
  2 tsp. salt
  1 tsp. vanilla
  5 cups GOLD MEDAL
  Flour*
  ½ cup sugar
  2 tsp. cinnamon
  
  *To measure flour, dip nested dry measuring cups into flour, level off with straight-
  edged spatula OR sift if you wish.
  
  Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir
  in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups
  of flour; beat at med. speed on mixer 3 min., or beat by hand until smooth. Stir
  in remaining flour; mix until smooth. Round up dough in lightly greased bowl;
  cover with damp towel. Refrigerate several hrs. or overnight. (Dough must
  be firm.) Divide dough in half; blend sugar and cinnamon; use this mixture for
  rolling out dough on cloth-covered board. Roll dough into two 16″ squares. Cut
  into 4x1″ strips. Spread teaspoonful of desired filling (recipes below) on strip;
  roll up jelly-roll fashion. Place on greased baking sheet, cut-side-down. Cover;
  let stand in warm place (85°) 1 hr., or until a slight indentation remains in
  dough when touched with finger. Heat oven to 350° (mod.). Bake about 15 min.,
  or until golden brown. Drizzle with confectioners' sugar icing while warm.
  
  Date-Nut Filling: Cook 2 cups dates, cut up, ¾ cup sugar and ¾ cup water
  slowly, stirring constantly, until thickened. Add ½ cup chopped nuts. Cool.
  
  Koiache Filling: Simmer 1 cup (½ lb.) prunes and ¾ cup (4 oz.) dried apricots
  in water to cover about 30 min., or until tender. Drain; chop fruit fine. Mix
  with ½ cup sugar, 1 tbsp. lemon juice, 1 tbsp. grated lemon rind and ¼ tsp.
  allspice.
  
  Back:
  
  [blank card — upper portion]
  
  [partial second recipe visible below:]
  2[?]
  
  9″ Baked Pie Shell
  24 large marshmallows
  1 cup crushed pineapple, undrained
  1 tbsp. lemon juice
  1½ cups whipping cream, whipped
  
  Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice.
  
  ---
  
  # Danish Miniature Pastries
  
  ## Ingredients
  
  - 1 cup butter or margarine
  - 1/2 cup shortening
  - 1 pkg Fleischmann's active dry yeast
  - 1/4 cup warm water (110–115°F — not hot)
  - 1 can (14 1/2 oz) evaporated milk (1 2/3 cups)
  - 3 egg yolks, slightly beaten
  - 2 Tbsp sugar
  - 2 tsp salt
  - 1 tsp vanilla
  - 5 cups Gold Medal all-purpose flour*
  
  ## Cinnamon Sugar (for rolling)
  
  - 1/2 cup sugar
  - 2 tsp cinnamon
  
  *To measure flour: dip nested dry measuring cups into flour and level off with a straight-edged spatula, or sift if preferred.*
  
  ## Instructions
  
  1. Melt butter and shortening together over low heat. Cool slightly.
  2. Dissolve yeast in warm water (110–115°F).
  3. Stir in evaporated milk, egg yolks, sugar, salt, vanilla, and melted butter/shortening mixture.
  4. Blend in 2 cups flour; beat at medium speed for 3 minutes, or beat by hand until smooth.
  5. Stir in remaining 3 cups flour and mix until smooth.
  6. Round up dough in a lightly greased bowl; cover with a damp towel.
  7. Refrigerate several hours or overnight. Dough must be firm before proceeding.
  8. Divide dough in half. Combine sugar and cinnamon for rolling mixture.
  9. On a cloth-covered board dusted with the cinnamon sugar mixture, roll each half into a 16" square.
  10. Cut into 4×1" strips.
  11. Spread 1 tsp of desired filling (see below) on each strip and roll up jelly-roll fashion.
  12. Place rolls cut-side down on a greased baking sheet.
  13. Cover and let stand in a warm place (85°F) for 1 hour, or until a slight indentation remains when dough is touched with a finger.
  14. Bake at 350°F for approximately 15 minutes, or until golden brown.
  15. Drizzle with confectioners' sugar icing while still warm.
  
  ---
  
  ## Fillings
  
  ### Date-Nut Filling
  - 2 cups dates, cut up
  - ¾ cup sugar
  - ¾ cup water
  - ½ cup chopped nuts
  
  Cook dates, sugar, and water slowly over low heat, stirring constantly, until thickened. Add chopped nuts. Cool completely before using.
  
  ---
  
  ### Kolache Filling
  - 1 cup (½ lb) prunes
  - ¾ cup (4 oz) dried apricots
  - ½ cup sugar
  - 1 Tbsp lemon juice
  - 1 Tbsp grated lemon rind
  - ¼ tsp allspice
  
  Simmer prunes and apricots in water to cover for approximately 30 minutes until tender. Drain and chop fruit fine. Mix with sugar, lemon juice, lemon rind, and allspice. Cool completely before using.
• 
  Textcategory:Dessertdecade:1950s...8 more

  Speedy Hot Cross Buns

  Speedy Hot Cross Buns
  
  Hot-roll mix gives a head start to these
  fragrant, airy puffs—
  
  1 package hot-roll mix
  1 egg
  2 tablespoons soft butter or
  margarine
  2 tablespoons golden seedless
  raisins
  2 tablespoons chopped mixed
  candied fruits and peels
  1/3 cup sugar
  1 teaspoon cinnamon
  1/2 teaspoon nutmeg
  
  Using only 3/4 cup warm water, soften
  yeast as directed on hot-roll-mix
  package. Beat egg in mixing bowl;
  add softened yeast, butter, raisins,
  and fruits and peels. Stir sugar and
  spices into roll mix. Add to yeast
  mixture; mix well. Cover with
  damp cloth and let rise in warm
  place till double (about 1 hour).
  Turn out on lightly floured surface
  and knead until smooth. Shape in
  12 buns. Place on lightly greased
  baking sheet. Cover and let rise un-
  til almost double (about 45 min-
  utes). Using sharp scissors (or
  knife), snip top of buns to form
  shallow cross. If a glaze is desired,
  brush with 1 slightly beaten egg
  mixed with 1 tablespoon water.
  Bake in moderate oven (375°)
  about 15 minutes or till done. Cool
  slightly; fill crosses with Confec-
  tioners' Icing. Makes 1 dozen.
  
  Confectioners' Icing: Add suf-
  ficient top milk or cream to 1 cup
  sifted confectioners' sugar to make
  of spreading consistency. Add dash
  of salt and 1/2 teaspoon vanilla.
  
  Back: blank
  
  ---
  
  # Speedy Hot Cross Buns
  
  ## Ingredients
  
  - 1 package hot-roll mix
  - 1 egg
  - 2 Tbsp soft butter or margarine
  - 2 Tbsp golden seedless raisins
  - 2 Tbsp chopped mixed candied fruits and peels
  - 1/3 cup sugar
  - 1 tsp cinnamon
  - 1/2 tsp nutmeg
  
  ## Instructions
  
  1. Using only 3/4 cup warm water, soften yeast as directed on hot-roll-mix package.
  2. Beat egg in mixing bowl; add softened yeast, butter, raisins, and fruits and peels.
  3. Stir sugar and spices into roll mix. Add to yeast mixture; mix well.
  4. Cover with damp cloth and let rise in warm place till double (about 1 hour).
  5. Turn out on lightly floured surface and knead until smooth.
  6. Shape into 12 buns. Place on lightly greased baking sheet.
  7. Cover and let rise until almost double (about 45 minutes).
  8. Using sharp scissors (or knife), snip top of buns to form shallow cross.
  9. If a glaze is desired, brush with 1 slightly beaten egg mixed with 1 Tbsp water.
  10. Bake in moderate oven (375°) about 15 minutes or till done.
  11. Cool slightly; fill crosses with Confectioners' Icing. Makes 1 dozen.
  
  ## Confectioners' Icing
  
  - 1 cup sifted confectioners' sugar
  - Sufficient top milk or cream to make spreading consistency
  - Dash of salt
  - 1/2 tsp vanilla
  
  1. Add sufficient top milk or cream to sifted confectioners' sugar to make of spreading consistency.
  2. Add dash of salt and vanilla. Mix well.