Browse Items (6 total)

• 
  Textcategory:Dessertdecade:1960s...4 more

  Sugar Cookies — Roll Out Xmas Cookies

  Sugar Cookies - Roll Out Xmas Cookies
  
  2/3 c. shortening
  3/4 c. sugar
  1/2 t. grated orange peel
  1/2 t. vanilla
  1 egg
  4 t. milk
  2 c. sifted all purpose flour
  1 1/2 t. baking powder
  1/4 t. salt
  
  Cream shortening, sugar, orange peel, and vanilla.
  Add egg; beat 'til fluffy. Stir in milk. Sift together
  dry ingredients, blend in creamed mix. Divide dough
  in half. Chill 1 hr. Roll on floured surface. Roll 1/8" thick
  * greased cookie sheet - 5 to 6 min @ 375°
  
  Card 1 Back: blank
  
  ---
  
  # Sugar Cookies — Roll Out Xmas Cookies
  
  ## Ingredients
  
  - 2/3 cup shortening
  - 3/4 cup sugar
  - 1/2 tsp grated orange peel
  - 1/2 tsp vanilla
  - 1 egg
  - 4 tsp milk
  - 2 cups sifted all-purpose flour
  - 1 1/2 tsp baking powder
  - 1/4 tsp salt
  
  ## Instructions
  
  1. Cream shortening, sugar, orange peel, and vanilla.
  2. Add egg; beat until fluffy.
  3. Stir in milk.
  4. Sift together dry ingredients, then blend into creamed mixture.
  5. Divide dough in half.
  6. Chill 1 hour.
  7. Roll out on a floured surface to 1/8" thick.
  8. Cut into desired shapes and place on a greased cookie sheet.
  9. Bake at 375°F for 5 to 6 minutes.
• 
  Textcategory:Appetizercuisine:American...9 more

  Hot Cross Biscuits

  HOT CROSS BISCUITS THE TAMPA TRIBUNE
  
  1 3/4 cups all purpose flour
  1 cup oats (quick or old fashioned, uncooked)
  2 tablespoons firmly packed brown sugar
  2 teaspoons baking powder
  1 teaspoon pumpkin pie spice
  ¼ teaspoon baking soda
  ¼ teaspoon salt, optional
  1/3 cup (5 tablespoons, plus 1 teaspoon) margar-
  ine, chilled
  ¼ cup dried currants or raisins
  1 teaspoon grated orange peel
  3/4 cup buttermilk
  1 tablespoon margarine or butter, melted
  
  Card 1 Back:
  2 tablespoons oats (quick or old-fashioned,
  uncooked)
  
  ICING; 1/3 cup powdered sugar, 1-2 teaspoons
  buttermilk
  
  Heat oven to 450 degrees. Lightly grease cookie
  sheet.
  
  In large bowl, combine first 7 ingredients; mix
  well. Cut in margarine with pastry blender or
  2 knives until crumbly. Stir in currants and
  orange peel. Add buttermilk, mixing just until
  moistened. Turn out onto lightly floured sur-
  face; knead gently 6-8 times. Roll or pat dough
  
  Card 2 Front:
  HOT CROSS BISCUITS, CARD NUMBER 2
  
  to ½-inch thickness. Cut with floured 2½-inch
  biscuit cutter.
  
  Gather dough scraps together (do not knead);
  reroll and cut until all dough is used. Place
  on prepared cookie sheet. Brush tops with
  melted margarine and sprinkle with remaining
  oats. Bake 10-12 minutes or until light golden
  brown. Remove to wire rack; cool 3 minutes.
  
  For icing, combine powdered sugar and buttermilk
  - mix well. Using a small spoon, drizzle
  icing on each biscuit in the shape of a cross.
  Serve warm.
  Yield: 1 dozen.
  
  Card 2 Back: blank
  
  ---
  
  # Hot Cross Biscuits
  
  *The Tampa Tribune*
  
  *Yield: 1 dozen*
  
  ## Ingredients
  
  ### Biscuits
  
  - 1 3/4 cups all-purpose flour
  - 1 cup oats (quick or old-fashioned, uncooked)
  - 2 Tbsp firmly packed brown sugar
  - 2 tsp baking powder
  - 1 tsp pumpkin pie spice
  - 1/4 tsp baking soda
  - 1/4 tsp salt, optional
  - 1/3 cup (5 Tbsp plus 1 tsp) margarine, chilled
  - 1/4 cup dried currants or raisins
  - 1 tsp grated orange peel
  - 3/4 cup buttermilk
  - 1 Tbsp margarine or butter, melted
  - 2 Tbsp oats (quick or old-fashioned, uncooked), for topping
  
  ### Icing
  
  - 1/3 cup powdered sugar
  - 1–2 tsp buttermilk
  
  ## Instructions
  
  ### Biscuits
  
  1. Heat oven to 450°F. Lightly grease a cookie sheet.
  2. In a large bowl, combine the first 7 ingredients (flour through salt); mix well.
  3. Cut in chilled margarine with a pastry blender or 2 knives until crumbly.
  4. Stir in currants and orange peel.
  5. Add buttermilk, mixing just until moistened.
  6. Turn out onto a lightly floured surface; knead gently 6–8 times.
  7. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
  8. Gather dough scraps together (do not knead); reroll and cut until all dough is used.
  9. Place on prepared cookie sheet. Brush tops with melted margarine and sprinkle with remaining oats.
  10. Bake 10–12 minutes or until light golden brown. Remove to wire rack; cool 3 minutes.
  
  ### Icing
  
  1. Combine powdered sugar and buttermilk; mix well.
  
  ### Assembly
  
  1. Using a small spoon, drizzle icing on each biscuit in the shape of a cross.
  2. Serve warm.
• 
  Textcategory:Dessertdecade:1960s...8 more

  Chocolate Zucchini Cake

  Chocalate Zucchini Cake
  
  2 1/2 c regular all purpose flour unsifted
  1/2 c coaoa
  2 1/2 tsps baking powder
  1 1/2 tsps soda
  1 tsp each salt and cinnamon
  3/4 c soft butter or margarine
  2 c sugar
  3 eggs
  2 tsps each vanilla and grated orange peel
  2 c coarsely shredded zucchini
  1/2 c milk
  1 c chopped pecans or walnuts
  glaze
  
  Combine the flour, cocoa, baking powder, soda
  sale and cinnamon, set aside. With rotary
  
  Back:
  beater beat together the butter and sugar
  till smoothly blended. Add the eggs one at a
  time, beating well after each addition. With a
  spoon stir in the vanilla, orange peel, and
  Zucchini. Alternately stir the dry ingredients
  and milk into zucchini mix including nutswi
  last addition. Pour batter into greased and
  floured 10 in tube pan or bunt pan. Bake in
  350 oven for 1 hour or till a wooden pick in
  center comes out clean. Cool in pan 15 min. Tur
  out on wire rack to coolthoroughly. Drizzle
  glaze over cake. Cut in thin slices to serve.
  makes 10 to 12 servings. GLAZE: Mix together
  2 cups powdered sugar, 3 tbs milk and 1 tsp
  vanilla, beat til smooth
  
  ---
  
  # Chocolate Zucchini Cake
  
  *Makes 10 to 12 servings*
  
  ## Ingredients
  
  ### Cake
  
  - 2 1/2 cups regular all-purpose flour, unsifted
  - 1/2 cup cocoa
  - 2 1/2 tsp baking powder
  - 1 1/2 tsp baking soda
  - 1 tsp salt
  - 1 tsp cinnamon
  - 3/4 cup soft butter or margarine
  - 2 cups sugar
  - 3 eggs
  - 2 tsp vanilla
  - 2 tsp grated orange peel
  - 2 cups coarsely shredded zucchini
  - 1/2 cup milk
  - 1 cup chopped pecans or walnuts
  
  ### Glaze
  
  - 2 cups powdered sugar
  - 3 Tbsp milk
  - 1 tsp vanilla
  
  ## Instructions
  
  ### Cake
  
  1. Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside.
  2. With a rotary beater, beat together the butter and sugar until smoothly blended.
  3. Add the eggs one at a time, beating well after each addition.
  4. With a spoon, stir in the vanilla, orange peel, and zucchini.
  5. Alternately stir the dry ingredients and milk into the zucchini mixture, adding the nuts with the last addition.
  6. Pour batter into a greased and floured 10-inch tube pan or bundt pan.
  7. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.
  8. Cool in pan 15 minutes, then turn out on a wire rack to cool thoroughly.
  
  ### Glaze
  
  1. Mix together 2 cups powdered sugar, 3 Tbsp milk, and 1 tsp vanilla; beat until smooth.
  
  ### Assembly
  
  1. Drizzle glaze over cooled cake.
  2. Cut in thin slices to serve.
• 
  Textcategory:Dessertdecade:1950s...6 more

  Minnie's Old-Fashioned Orange Icebox Cookies

  MINNIE'S OLD-FASHIONED
  ORANGE ICEBOX COOKIES (shown)
  
  Be careful not to overbake or you'll find
  that the browning butter may overpower
  the delicate flavors.
  
  1 cup butter or margarine, softened
  1/2 cup each granulated sugar and
  packed light-brown sugar
  1 egg
  2 tablespoons orange juice
  1/8 teaspoon vanilla
  2-1/2 cups flour
  1/4 teaspoon each salt and baking soda
  1 tablespoon grated orange peel
  1/2 cup finely chopped pecans
  
  In large bowl beat butter and sugars
  until well blended. Add egg and
  beat until light and fluffy. Beat in orange
  juice and vanilla. Stir together flour, salt
  and soda; stir into butter mixture. Stir in
  peel and pecans. If necessary, chill briefly
  until easy to handle. On waxed paper
  shape in two 1-1/4-inch-diameter rolls.
  Wrap in waxed paper; chill at least 3
  hours or until firm. Slice 3/16 inch thick.
  Place slices 1/2 inch apart on ungreased
  baking sheets. Bake in preheated 375°
  oven 8 to 9 minutes or until golden and
  delicately browned at edges. Remove to
  racks to cool. Makes about 132. Per
  cookie: 31 cal, 0 g pro, 3 g car, 2 g fat,
  6 mg chol with butter, 2 mg chol with
  margarine (more recipes, page 146)
  
  Back: blank
  
  ---
  
  # Minnie's Old-Fashioned Orange Icebox Cookies
  
  *Be careful not to overbake or you'll find that the browning butter may overpower the delicate flavors.*
  
  ## Ingredients
  
  - 1 cup butter or margarine, softened
  - 1/2 cup granulated sugar
  - 1/2 cup packed light-brown sugar
  - 1 egg
  - 2 Tbsp orange juice
  - 1/8 tsp vanilla
  - 2-1/2 cups flour
  - 1/4 tsp salt
  - 1/4 tsp baking soda
  - 1 Tbsp grated orange peel
  - 1/2 cup finely chopped pecans
  
  ## Instructions
  
  1. In a large bowl, beat butter and sugars until well blended.
  2. Add egg and beat until light and fluffy.
  3. Beat in orange juice and vanilla.
  4. Stir together flour, salt, and baking soda; stir into butter mixture.
  5. Stir in orange peel and pecans.
  6. If necessary, chill briefly until easy to handle.
  7. On waxed paper, shape dough into two 1-1/4-inch-diameter rolls.
  8. Wrap in waxed paper; chill at least 3 hours or until firm.
  9. Slice 3/16 inch thick. Place slices 1/2 inch apart on ungreased baking sheets.
  10. Bake in preheated 375° oven 8 to 9 minutes or until golden and delicately browned at edges.
  11. Remove to racks to cool.
  
  Makes about 132 cookies. Per cookie: 31 cal, 0 g protein, 3 g carbohydrate, 2 g fat, 6 mg cholesterol with butter, 2 mg cholesterol with margarine.
• 
  Textcategory:Dessertdecade:1950s...9 more

  Carrot Pudding

  1 cup carrots ground
  1 " raw potatoes
  1 " raisins
  orange peel
  ground together
  
  ½ c sugar
  1 " flour
  1 tsp soda
  1 t. cinnamon
  + allspices salt.
  
  Back: blank
  
  ---
  
  # Carrot Pudding (or Cookie) Recipe
  
  ## Ingredients
  
  - 1 cup carrots, ground
  - 1 cup raw potatoes, ground
  - 1 cup raisins, ground
  - Orange peel, ground together with above
  - 1/2 cup sugar
  - 1 cup flour
  - 1 tsp baking soda
  - 1 tsp cinnamon
  - Allspice
  - Salt
  
  ## Instructions
  
  1. Grind together the carrots, raw potatoes, raisins, and orange peel.
  2. Mix in the sugar, flour, baking soda, cinnamon, allspice, and salt.
• 
  Textcategory:Dessertdecade:1950s...6 more

  Rhubarb Crisp

  Rhubarb Crisp
  (not pictured)
  
  Brown sugar and rolled oats make the
  tasty topping—
  
  4 cups 1-inch slices rhubarb,
  (1 pound)
  ½ to ⅔ cup granulated sugar
  1 tablespoon grated orange peel
  Dash salt
  
  • • •
  
  ½ cup brown sugar
  ½ cup quick-cooking rolled oats
  ½ cup sifted enriched flour
  ⅓ cup butter or margarine
  Combine rhubarb, granulated sug-
  ar, orange peel, and salt. Place in
  bottom of greased 8-inch round
  baking dish. Combine brown sug-
  ar, rolled oats, and flour; cut in
  butter until crumbly. Sprinkle mix-
  ture evenly over rhubarb. Bake in
  moderate oven (350°) 40 minutes
  or till rhubarb is tender and top is
  browned. Serve warm with whipped
  cream or vanilla ice cream. Makes
  6 servings.
  
  Back: blank
  
  ---
  
  # Rhubarb Crisp
  
  ## Ingredients
  
  - 4 cups 1-inch slices rhubarb (1 pound)
  - 1/2 to 2/3 cup granulated sugar
  - 1 Tbsp grated orange peel
  - Dash salt
  
  ## Topping
  
  - 1/2 cup brown sugar
  - 1/2 cup quick-cooking rolled oats
  - 1/2 cup sifted enriched flour
  - 1/3 cup butter or margarine
  
  ## Instructions
  
  1. Combine rhubarb, granulated sugar, orange peel, and salt. Place in bottom of greased 8-inch round baking dish.
  2. Combine brown sugar, rolled oats, and flour; cut in butter until crumbly.
  3. Sprinkle mixture evenly over rhubarb.
  4. Bake in moderate oven (350°) 40 minutes or till rhubarb is tender and top is browned.
  5. Serve warm with whipped cream or vanilla ice cream.
  
  Makes 6 servings.