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Granny's Sugar Cookies / Confectioners Sugar-Water Glaze
Card 1 Front:
GRANNY'S SUGAR COOKIES
Cream together ½ cup butter -
Rhubarb Cake
Card 1 Front:
Rhubarb Cake. mrs. Search.
2 C. Chopped Rhubarb + ½ Cup Sugar.
½ Cup Shortening
1½ Cup. Sugar
1 - egg
2 Cup. flour 1 Cup Buttermilk
1 -teasp. soda 1 teasp. vanilla
1 -teasp. Salt
1 teasp. Cinnamon Mix rhubarb —
Card 1 Back:
and ½ C. sugar, set aside.
Cream shortening and 1½ cup sugar
until light and fluffy. Add egg.
Sift dry ingredients, add to mixture
alternately with Buttermilk and vanilla.
Pour into 9 x 13 pan Bake (350°)
35 min.
---
# Rhubarb Cake
*Recipe from the kitchen of Mrs. Search*
## Ingredients
- 2 cups chopped rhubarb
- 1/2 cup sugar (for rhubarb mixture)
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup buttermilk
- 1 tsp vanilla
## Instructions
1. Mix rhubarb and 1/2 cup sugar together; set aside.
2. Cream shortening and 1 1/2 cups sugar until light and fluffy.
3. Add egg to creamed mixture.
4. Sift dry ingredients (flour, baking soda, salt, cinnamon) together.
5. Add sifted dry ingredients to creamed mixture alternately with buttermilk and vanilla.
6. Fold in rhubarb mixture.
7. Pour into a 9 x 13 pan.
8. Bake at 350° for 35 minutes. -
Spritz Cookies
Card 1 Front:
Spritz Cookies
2½ c. all-Purpose flour
½ t. baking powder
⅛ t. salt
1 c. butter or Margarine
¾ c. Sugar
1 t. almond extract
Sift together flour baking P. + salt.
Cream butter or margarine add
gradually add & sift dry ingredients
blending well then add extract.
Card 1 Back:
Force through cookie press onto
cookie sheet. Run from press in a
continuous ribbon untill sheets is
filled cut into 3 inch lengths. Bake
in hot oven 400°F. for 7 to 10 minutes
Run sheet under broiler sent about
½ minute to give darker color.
app. 6 dz. cookies
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# Spritz Cookies
*Yields approximately 6 dozen cookies*
## Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup butter or margarine
- 3/4 cup sugar
- 1 tsp almond extract
## Instructions
1. Sift together flour, baking powder, and salt.
2. Cream butter or margarine, then add sugar gradually.
3. Add and sift in dry ingredients, blending well.
4. Add almond extract and blend thoroughly.
5. Force dough through a cookie press onto an ungreased cookie sheet, running the press in a continuous ribbon until the sheet is filled.
6. Cut into 3-inch lengths.
7. Bake in a hot oven at 400°F for 7 to 10 minutes.
8. Run sheet under broiler for about 1/2 minute to give a darker color. -
Sour Milk Pancakes
Sour Milk Pan Cakes
1¼C. sifted flour.
1½t. Baking Soda.
1t. Baking Powder
2T. Sugar.
½t. Salt.
1 egg.
1c. Sour Milk.
2T. malted Table Fat.
or shortning.
Card 1 Back:
1. Sift flour, Baking powder, sugar, and salt,
together in Bowl.
2. Beat egg untill thick; add milk and
stir.
Heat Grittle ~~sroty~~ slowly.
3. Heat Grittle slowly.
4. Make a well in flour Mixture, pour
in egg mixture; pour in egg mixture
5.
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# Sour Milk Pancakes
*Makes approximately 10 to 12 pancakes*
## Ingredients
- 1 1/4 cups flour, sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 egg
- 1 cup sour milk
- 2 Tbsp butter, margarine, or shortening, melted
## Instructions
1. Sift together flour, baking soda, baking powder, sugar, and salt into a large bowl.
2. Beat egg until thick; add sour milk and melted fat and stir to combine.
3. Make a well in the center of the flour mixture; pour in the egg and milk mixture.
4. Stir just until combined — batter will be slightly lumpy; do not overmix.
5. Heat griddle slowly over medium heat until a drop of water skitters across the surface.
6. Lightly grease griddle with butter or shortening.
7. Pour approximately 1/4 cup batter per pancake onto the griddle.
8. Cook until bubbles form across the surface and edges look set — approximately 2 to 3 minutes.
9. Flip and cook until golden brown on the second side — approximately 1 to 2 minutes.
10. Serve immediately. -
Sour Milk Griddle Cakes
Sour - Milk Griddle Cakes
1¼c. sifted flour ½ tsp. salt
½ tsp. soda 1 egg
1 tsp. B.P. 1c. buttermilk
2 tbsp. sugar 2 tbsp. shortening (melted)
Sift flour, B.P., sugar, and
salt together in bowl. Beat egg
until thick; add milk and fat,
stirring. Heat griddle slowly.
Make a well in flour mixture
is well moistened. When a
Card 1 Back:
drop of water on the griddle rolls
around, pour batter on hot
griddle, making 3 to 4 in. cakes.
Cook cakes until bubbles begin
to burst on top; turn with a
pancake turner and cook
at about ½ min.
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# Sour Milk Griddle Cakes
## Ingredients
- 1 1/4 cup sifted flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 tsp baking powder
- 1 cup buttermilk
- 2 Tbsp sugar
- 2 Tbsp shortening, melted
## Instructions
1. Sift flour, baking powder, sugar, and salt together in bowl.
2. Beat egg until thick; add milk and fat, stirring.
3. Heat griddle slowly.
4. Make a well in flour mixture and add liquid mixture, stirring until just well moistened.
5. When a drop of water on the griddle rolls around, pour batter on hot griddle, making 3 to 4 inch cakes.
6. Cook cakes until bubbles begin to burst on top; turn with a pancake turner and cook about 1/2 minute more. -
Frozen Cocktail Mixture
Frozen Cocktail Mixture
Juice of 3 oranges and 3 lemons
2 mashed bananas
Boil together 3 cups sugar and
3 cups water. Pour over fruit
mixture and freeze.
Put in cocktails dishes or fruit
cups and pour gingerale or 7 Up
over it to serve.
Card 1 Back: blank
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# Frozen Cocktail Mixture
## Ingredients
- Juice of 3 oranges
- Juice of 3 lemons
- 2 mashed bananas
- 3 cups sugar
- 3 cups water
- Ginger ale or 7 Up (to serve)
## Instructions
1. Combine juice of 3 oranges and 3 lemons with 2 mashed bananas in a bowl.
2. Boil together 3 cups sugar and 3 cups water to make a simple syrup.
3. Pour the hot syrup over the fruit mixture.
4. Freeze until solid.
5. To serve, place scoops into cocktail dishes or fruit cups and pour ginger ale or 7 Up over the top. -
Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
Card 1 Back: blank
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# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving. -
Cinnamon Rolls
Cinnamon Rolls ①
1. Turn oven to 425°.
2. Melt pat of butter in
small Skillet.
3. Chop ~~m~~ nuts.
4. Roll out dough into square
about ¼ to thick
Brush with melted butter
Sprinkle with brown sugar
and cinnamon. Roll up.
Card 1 Back: blank
C. Rolls ②
Cut in 6 pieces
5. Place in muffin tins
that have been greased
and has butter, brown
sugar, + nuts in each
cup.
Butter 2T.
Brown Sugar - ½ cup.
Card 2 Back: blank
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# Cinnamon Rolls
## Ingredients
- Pat of butter (for skillet)
- Nuts, chopped
- Dough (rolled into a square)
- Melted butter (for brushing)
- Brown sugar (for sprinkling + for muffin tins)
- Cinnamon (for sprinkling)
- 2 Tbsp butter (for muffin tins)
- 1/2 cup brown sugar (for muffin tins)
- Nuts (for muffin tins)
## Instructions
1. Turn oven to 425°F.
2. Melt a pat of butter in a small skillet.
3. Chop nuts.
4. Roll out dough into a square, about 1/4 inch thick.
5. Brush dough with melted butter.
6. Sprinkle with brown sugar and cinnamon.
7. Roll up the dough.
8. Cut into 6 pieces.
9. Grease muffin tins and place butter, brown sugar, and nuts in each cup.
10. Place the cut rolls into the prepared muffin tins.
11. Bake at 425°F until done. -
Carrot Cake
The favorite recipe of Margaret Gossler
Serves____
Carrot Cake
2 C sugar 2½ C flour
1½ C salad oil 3 tsp baking powder
1 tsp soda
3 eggs ½ tsp salt
2 C grated carrots raw 1 tsp cinnamon
1 tsp vanilla
add ½ C nuts
1 8 1/4 oz can crushed pineapple and juice
mix in order. Bake in a 9 x 13 x 2" pan
50 minutes. 350° (over)
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Frosting
¼ C butter or margarine
1 small pkg 3oz philadelphia cream cheese
1½ C powdered sugar
1 tsp vanilla
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# Carrot Cake
*Recipe from the kitchen of Margaret Gossler*
## Ingredients
### Cake
- 2 cups sugar
- 1 1/2 cups salad oil
- 3 eggs
- 2 cups grated carrots, raw
- 1 tsp vanilla
- 1/2 cup nuts
- 1 (8 3/4 oz) can crushed pineapple with juice
- 2 1/2 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
### Frosting
- 1/4 cup butter or margarine
- 1 small pkg (3 oz) Philadelphia cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
## Instructions
### Cake
1. Mix ingredients together in order as listed.
2. Pour batter into a 9 x 13 x 2-inch pan.
3. Bake at 350°F for 50 minutes.
### Frosting
1. Combine butter or margarine, cream cheese, powdered sugar, and vanilla.
2. Beat until smooth and creamy.
### Assembly
1. Allow cake to cool completely before applying frosting.
2. Spread frosting evenly over the top of the cooled cake. -
Sweeter Muffin
Sweeter Muffin
1. egg. 400
# ½ c. milk. 20-25 mi.
2 T. melted shorting
1c sifted flour.
2 T. sugar
1½ t baking power.
½ t. salt.
1. Break egg in bowl.
2. Stir in milk & shorting
Back:
3. mix flour & stuff B.P.
4. Stir until dry ingred.
are moistened
5. Pour in ungreased
muffin tins ½ - ⅔ full.
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# Sweeter Muffin
## Ingredients
- 1 egg
- 1/2 cup milk
- 2 Tbsp melted shortening
- 1 cup sifted flour
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Break egg in bowl.
2. Stir in milk and shortening.
3. Sift in flour and measure; mix flour and stuff [sugar, baking powder, salt].
4. Stir until dry ingredients are moistened.
5. Pour into ungreased muffin tins, 1/2 to 2/3 full.
6. Bake at 400°F, 20-25 minutes -
Pie Crust
Pie Crust
3 c. flour }
1 tsp. salt } mix
1 c. shortening }
1 egg }
1 T. vinegar } mix
5 T. water }
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# Pie Crust
## Ingredients
- 3 cups flour
- 1 tsp salt
- 1 cup shortening
- 1 egg
- 1 Tbsp vinegar
- 5 Tbsp water
## Instructions
1. Combine flour, salt, and shortening; mix together.
2. In a separate bowl, combine egg, vinegar, and water; mix together.
3. Combine the two mixtures and mix until a dough forms. -
Holiday Pound Cake
Holiday Pound Cake
2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt
Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.
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# Holiday Pound Cake
## Ingredients
- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt
## Instructions
1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.
> Cake will keep several weeks if stored in a tightly covered container.