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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. -
Swedish Coffee Ring
SWEDISH COFFEE RING
½ recipe Basic Sweet Dough
*(recipe above)*
2 tablespoons softened butter *or*
margarine
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup raisins
Roll dough into a 15-x-9-inch ob-
long. Spread with softened butter. Com-
bine sugar and cinnamon and sprinkle
over butter. Top with raisins. Beginning
with a wide side, roll up tightly *(see
page 65)*. Pinch edge to seal. Place on
greased cookie sheet. With scissors make
cuts two thirds of the way through ring
at 1-inch intervals *(see page 65)*. Turn
each slice on its side. Cover and let rise
until double in bulk, about 1 hour.
Heat oven to 375° F. *(moderately hot)*.
Bake 25 to 30 minutes. Frost with White
Icing *(recipe above)*. Makes 1 ring.
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# Swedish Coffee Ring
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
## Instructions
1. Roll dough into a 15x9-inch oblong.
2. Spread with softened butter.
3. Combine brown sugar and cinnamon and sprinkle over butter.
4. Top with raisins.
5. Beginning with a wide side, roll up tightly. Pinch edge to seal.
6. Place on greased cookie sheet. Form into a ring.
7. With scissors, make cuts two thirds of the way through the ring at 1-inch intervals.
8. Turn each slice on its side.
9. Cover and let rise until double in bulk, about 1 hour.
10. Heat oven to 375°F (moderately hot).
11. Bake 25 to 30 minutes.
12. Frost with White Icing. Makes 1 ring. -
Applesauce Cake
Applesauce Cake Loaf pan
2C Chopped apples
1C sugar
sit for 30 min.
1 egg
1 c nuts vanilla
1/2 oil 1/2 teasp cinnamon
1 1/2 c flour
1 teas soda 325 1 hr 15 min
1/2 teasp salt
1/4 nutmeg
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# Applesauce Cake
## Ingredients
- 2 cups chopped apples
- 1 cup sugar
- 1 egg
- 1 cup nuts
- 1/2 cup oil
- vanilla
- 1/2 tsp cinnamon
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
## Instructions
1. Combine chopped apples and sugar; let sit for 30 minutes.
2. Add egg, oil, and vanilla to the apple mixture and stir to combine.
3. Mix in nuts.
4. Combine flour, baking soda, salt, nutmeg, and cinnamon; add to wet ingredients and mix until combined.
5. Pour into a loaf pan.
6. Bake at 325°F for 1 hour 15 minutes. -
Cinnamon Twists
CINNAMON TWISTS
½ recipe Basic Sweet Dough
(recipe above)
2 tablespoons softened butter or
margarine
½ cup sugar
2 teaspoons ground cinnamon
Roll dough into a 12-x-12-inch square.
Spread with butter. Combine sugar and
cinnamon. Sprinkle center third of
square with 3 tablespoons of the sugar
mixture. Fold one third of the dough
over the center third. Sprinkle this por-
tion with 3 tablespoons sugar mixture.
Fold remaining third of dough over the
two layers. Cut into 1-inch strips. Pick
up each strip, holding one end in each
hand, and twist tightly in opposite direc-
tions. Place about 1½ inches apart on
greased cookie sheet. Sprinkle tops with
remaining sugar mixture. Cover and let
rise in a warm place (85° F.) until dou-
ble in bulk, about 1 hour.
Heat oven to 350° F. (moderate).
Bake twists about 25 minutes. Makes 12.
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# Cinnamon Twists
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup sugar
- 2 tsp ground cinnamon
## Instructions
1. Roll dough into a 12-x-12-inch square.
2. Spread with butter.
3. Combine sugar and cinnamon.
4. Sprinkle center third of square with 3 Tbsp of the sugar mixture.
5. Fold one third of the dough over the center third.
6. Sprinkle this portion with 3 Tbsp sugar mixture.
7. Fold remaining third of dough over the two layers.
8. Cut into 1-inch strips.
9. Pick up each strip, holding one end in each hand, and twist tightly in opposite directions.
10. Place about 1-1/2 inches apart on greased cookie sheet.
11. Sprinkle tops with remaining sugar mixture.
12. Cover and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
13. Heat oven to 350° F. (moderate).
14. Bake twists about 25 minutes. Makes 12. -
Hot Cross Buns
Hot Cross Buns
Here's the good, old-fashioned way to
plump, tender, spicy buns—
2 packages active dry yeast
or 2 cakes compressed yeast
1/3 cup water
1/3 cup milk, scalded
1/2 cup salad oil or melted
shortening
1/3 cup sugar
3/4 teaspoon salt
3 1/2 to 4 cups sifted enriched flour
1/2 to 1 teaspoon cinnamon
3 beaten eggs
2/3 cup currants
• • •
1 slightly beaten egg white
Sifted confectioners' sugar
Soften active dry yeast in warm
water or compressed yeast in luke-
warm water. Combine milk, salad
oil, sugar, and salt; cool to luke-
warm. Sift together 1 cup of the flour
and the cinnamon; stir into milk
mixture. Add eggs; beat well. Stir
in softened yeast and currants. Add
remaining flour (or a little more or
less to make a soft dough). Cover
with damp cloth and let rise in
warm place till double (about 1 1/2
hours). Punch down. Roll or pat
out to 1/2 inch on lightly floured
surface. Cut in rounds with 2 1/2-
inch biscuit cutter; shape in buns.
Place on greased baking sheet
about 1 1/2 inches apart. Cover and
let rise in warm place till almost
double (about 1 hour). If desired,
(over)
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cut shallow cross in each bun with
sharp scissors or knife. Brush tops
with egg white. Bake in moderate
oven (375°) about 12 minutes, or
till done. Add confectioners' sugar
(about 3/4 cup) to the remaining
egg white. Use this as a frosting for
piping crosses on warm buns.
Makes about 2 dozen.
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# Hot Cross Buns
## Ingredients
- 2 packages active dry yeast, or 2 cakes compressed yeast
- 1/3 cup water
- 1/3 cup milk, scalded
- 1/2 cup salad oil or melted shortening
- 1/3 cup sugar
- 3/4 tsp salt
- 3 1/2 to 4 cups sifted enriched flour
- 1/2 to 1 tsp cinnamon
- 3 eggs, beaten
- 2/3 cup currants
## Frosting
- 1 egg white, slightly beaten
- 3/4 cup sifted confectioners' sugar
## Instructions
1. Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
2. Combine milk, salad oil, sugar, and salt; cool to lukewarm.
3. Sift together 1 cup of the flour and the cinnamon; stir into milk mixture.
4. Add eggs; beat well.
5. Stir in softened yeast and currants.
6. Add remaining flour (or a little more or less to make a soft dough).
7. Cover with damp cloth and let rise in warm place till double, about 1 1/2 hours.
8. Punch down. Roll or pat out to 1/2 inch on lightly floured surface.
9. Cut in rounds with a 2 1/2-inch biscuit cutter; shape into buns.
10. Place on greased baking sheet about 1 1/2 inches apart.
11. Cover and let rise in warm place till almost double, about 1 hour.
12. If desired, cut a shallow cross in each bun with sharp scissors or knife.
13. Brush tops with egg white.
14. Bake in moderate oven (375°) about 12 minutes, or till done.
15. Add confectioners' sugar (about 3/4 cup) to the remaining egg white; use this as a frosting -
Mom's Molasses Cookies
Mom's Molasses Cookies
3/4 cup shortening
1-1/4 cups sugar, *divided*
1 egg
1/4 cup molasses *or* sorghum
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground
cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg,
molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and
nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on
greased baking sheets. Bake at 350° for 10-14 minutes or until tops crack and
edges are slightly firm. Remove to wire racks to cool. **Yield:** 5 dozen.
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# Mom's Molasses Cookies
## Ingredients
- 3/4 cup shortening
- 1-1/4 cups sugar, divided
- 1 egg
- 1/4 cup molasses or sorghum
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp ground nutmeg
## Instructions
1. In a large mixing bowl, cream shortening and 1 cup sugar.
2. Beat in the egg, molasses, milk and vanilla.
3. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture.
4. Cover and refrigerate for 1 hour.
5. Roll into 1-1/4-inch balls; roll in remaining sugar.
6. Place 2 inches apart on greased baking sheets.
7. Bake at 350° for 10–14 minutes or until tops crack and edges are slightly firm.
8. Remove to wire racks to cool.
Yield: 5 dozen. -
Snicker Doodles
SNICKER DOODLES
1 c. Crisco
1 1/2 c. Sugar
2 med eggs
2 t.s. Cream of Tarter
1 t. Soda
1/2 t. Salt
Flour to Stiffen
(over) 375°
8-10 min.
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Roll each ball in mixture of
4 t. Cinnamon + 4 Tbs. Sugar
2 in. apart
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# Snicker Doodles
## Ingredients (Inferred)
- 1 cup Crisco
- 1 1/2 cups sugar
- 2 medium eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Flour to stiffen (~2 3/4 - 3 cups)
## Coating
- 4 tsp cinnamon
- 4 Tbsp sugar
## Instructions
1. Combine Crisco, sugar, and eggs; mix well.
2. Add cream of tartar, baking soda, and salt.
3. Add flour to stiffen the dough.
4. Roll dough into balls.
5. Roll each ball in the cinnamon and sugar mixture.
6. Place 2 inches apart on baking sheet.
7. Bake at 375° for 8–10 minutes. -
Holiday Fruit Cake (Light)
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or 1/4 Cup Honey 2 Lb. Kresge Extra
Shortening 2 Cups Sifted Flour Fancy Mix
2/3 Cup Granulated 1/2 tsp. Salt 1 Cup Raisins
Sugar 1/2 tsp. Nutmeg 1/2 Cup Pecans or
2 Eggs—beaten 1 tsp. Baking Powder Almonds
1 Cup Water or Fruit 2 tsp. Cinnamon 1 Cup Sifted Flour
Juice 1/2 tsp. Baking Soda
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit
Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3 1/2 x 7 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 at 275° Fahren-
heit for 1 1/2 to 2 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 4 1/2 pounds.
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# Holiday Fruit Cake (Light)
## Ingredients
- 2/3 cup butter or shortening
- 2/3 cup granulated sugar
- 2 eggs, beaten
- 1 cup water or fruit juice
- 1/4 cup honey
- 2 cups sifted flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 lb Kresge Extra Fancy Mix
- 1 cup raisins
- 1/2 cup pecans or almonds
- 1 cup sifted flour (for coating fruit and nuts)
## Instructions
1. Cream butter and sugar well.
2. Add eggs and mix together.
3. Add water (or fruit juice) and honey, mixing well.
4. Sift dry ingredients (2 cups flour, salt, nutmeg, baking powder, cinnamon, baking soda) and add to above. Mix well.
5. Mix the 1 cup of sifted flour with the fruit and nuts and add to batter.
6. 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.
7. Pour batter into pans — do not flatten.
8. Place a pan containing 2 cups water on the bottom shelf of the oven while baking.
9. Bake at 275°F for 1 1/2 to 2 hours.
10. If decoration of nuts and cherries is used, place on cake at end of 2 hours.
11. Store in a covered container in a cool place. -
Jewish Coffee Cake
Jewish Coffee Cake
Recipe from the kitchen of Bea Vail
Cake Dough:
1 box yellow cake mix
1 package instant vanilla pudding
½ cup oil
1 cup sour cream
4 eggs
2 teaspoons vanilla
Topping/Filling Mix together:
1/3 cup sugar 1 teaspoon cinnamon
1 teaspoon cocoa ½ cup chopped pecans
(I prefer to double this for more filling.)
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Combine all cake ingredients and beat until very
thick and smooth. Pour ½ batter in greased tube
pan or 10" springform pan. Sprinkle with a littl
more than ½ of filling. Pour on rest of batter
and sprinkle with rest of topping. Bake at 350.
50-55 minutes for tube pan
60-65 minutes for springform pan
Use toothpick to test for doneness.
This is a fairly plain, type of cake that is so
delicious you find yourself having a tiny piece,
then another and another. Men seem to prefer thi
cake over most others because there is no gook
or overly sweet icing.
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# Jewish Coffee Cake
## Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding
- 1/2 cup oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
## Topping/Filling
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tsp cocoa
- 1/2 cup chopped pecans
## Instructions
1. Mix together all topping/filling ingredients and set aside. (Double the topping/filling for more filling.)
2. Combine all cake ingredients and beat until very thick and smooth.
3. Pour half the batter into a greased tube pan or 10" springform pan.
4. Sprinkle with a little more than half of the filling.
5. Pour the remaining batter on top and sprinkle with the rest of the topping.
6. Bake at 350°F — 50–55 minutes for a tube pan, or 60–65 minutes for a springform pan.
7. Use a toothpick to test for doneness. -
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. -
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.