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Rocks
Rocks - Frances recipe good
2 C B. sugar (salt)
1 C Shortening
2 eggs 1 C cold coffee
1 tsp soda (level)
4 C flour
1 heaping tsp B. Powder
1 tsp cinnamon
1 " nutmeg
2 C raisins ½ C walnuts
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# Rocks — Frances's Recipe
*Recipe from the kitchen of Frances*
## Ingredients
- 2 cups brown sugar, sifted
- 1 cup shortening
- 2 eggs
- 1 cup cold coffee
- 1 tsp baking soda, level
- 4 cups flour
- 1 heaping tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups raisins
- 1/2 cup walnuts
- 1/4 tsp salt
## Instructions
1. Cream shortening and sifted brown sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in cold coffee.
4. Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
5. Add dry ingredients to creamed mixture and mix until combined.
6. Fold in raisins and walnuts.
7. Drop by spoonfuls onto greased baking sheets.
8. Bake until set and lightly browned. -
Apple Walnut Squares
APPLE WALNUT SQUARES
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups brown sugar, lumps
broken
1 teaspoon cinnamon
½ teaspoon allspice
2 sticks butter, cut into
pieces
3 eggs
½ cup apple cider or juice
1 cup chopped walnuts
½ cup raisins
3 cups apples, peeled, cored
and coarsely chopped
In large bowl, sift together
flour, baking powder and salt. Mix
in brown sugar, cinnamon and alls-
pice. With pastry blender or two
knives, cut butter into mixture until
it is as fine as oatmeal.
In another small bowl, lightly
beat eggs and add cider. Stir into
batter until well combined. Fold in
walnuts, raisins and apples. The
batter will be very heavy.
Butter a 9-by-12-inch baking
pan and spoon batter in, smoothing
out surface. Bake in preheated 325-
degree F. oven for 1 hour or until
golden brown and done. Cool and
cut into squares to serve.
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# Apple Walnut Squares
## Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups brown sugar, lumps broken
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 sticks butter, cut into pieces
- 3 eggs
- 1/2 cup apple cider or juice
- 1 cup chopped walnuts
- 1/2 cup raisins
- 3 cups apples, peeled, cored and coarsely chopped
## Instructions
1. In a large bowl, sift together flour, baking powder and salt.
2. Mix in brown sugar, cinnamon and allspice.
3. With a pastry blender or two knives, cut butter into mixture until it is as fine as oatmeal.
4. In another small bowl, lightly beat eggs and add cider. Stir into batter until well combined.
5. Fold in walnuts, raisins and apples. The batter will be very heavy.
6. Butter a 9-by-12-inch baking pan and spoon batter in, smoothing out surface.
7. Bake in preheated 325°F oven for 1 hour or until golden brown and done.
8. Cool and cut into squares to serve. -
Fig Conserve
FIG CONSERVE
5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts
Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.
• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.
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# Fig Conserve
*Recipe by Elizabeth Gillenwater*
## Ingredients
- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts
## Instructions
1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.
Yields 7 to 8 half pints. -
Peas and Walnuts with Zucchini
PEAS AND WALNUTS
WITH ZUCCHINI
Makes 6 servings at 34¢ each.
½ cup coarsely chopped walnuts
2 tablespoons butter
2 medium-size zucchini (¾ pound),
washed and trimmed
Pinch leaf thyme, crumbled
¾ teaspoon salt
2 cups Sugar Snap peas, washed
and strung.
1. Sauté walnuts in butter in large skillet
until lightly browned and crispy, about
5 minutes; remove with slotted spoon;
reserve.
2. Cut zucchini in half lengthwise, then
into ¼-inch slices. Sauté in butter re-
maining in skillet just until tender,
about 5 minutes. Sprinkle with thyme
and salt.
3. Add peas and sautéed walnuts; stir 2
more minutes.
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# Peas and Walnuts with Zucchini
## Ingredients
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp butter
- 2 medium-size zucchini (3/4 pound), washed and trimmed
- Pinch leaf thyme, crumbled
- 3/4 tsp salt
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
3. Add peas and sautéed walnuts; stir 2 more minutes. -
Company Dessert
COMPANY DESSERT
Cream together ½ cup shortening and
½ cup sugar. Add 4 egg yolks, beaten,
and 1 teaspoon vanilla. Sift together 1
cup flour, 1 teaspoon baking powder
and ¼ teaspoon salt, and add alter-
nately with 5 tablespoons milk. Spread
in two eight-inch layer pans greased
and floured. Beat 4 egg whites until
stiff, add 1 cup sugar gradually. Beat
thoroughly after each addition. Spread
over each layer and cover with chopped
walnuts. Bake half an hour in moder-
ately slow oven, 325° F. Turn out care-
fully. Cool, then put layers together
with custard filling. Meringue top may
be covered with whipped cream, but
it is really rich enough without.
Custard Filling: Combine 2 tablespoons
sugar, 1 tablespoon cornstarch and
pinch of salt, then stir in 1 egg yolk and
1 cup milk. Cook until thickened. Add
½ teaspoon vanilla.
PHOTO BY STUART
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# Company Dessert
## Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks, beaten
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp milk
- 4 egg whites
- 1 cup sugar (for meringue)
- Chopped walnuts
## Instructions
1. Cream together shortening and sugar.
2. Add egg yolks, beaten, and vanilla.
3. Sift together flour, baking powder, and salt; add alternately with milk.
4. Spread in two greased and floured eight-inch layer pans.
5. Beat egg whites until stiff; add 1 cup sugar gradually, beating thoroughly after each addition.
6. Spread meringue over each layer and cover with chopped walnuts.
7. Bake half an hour in a moderately slow oven, 325°F.
8. Turn out carefully and cool.
9. Put layers together with custard filling.
10. Meringue top may be covered with whipped cream, but it is rich enough without.
## Custard Filling
### Ingredients
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- Pinch of salt
- 1 egg yolk
- 1 cup milk
- 1/2 tsp vanilla
### Instructions
1. Combine sugar, cornstarch, and salt.
2. Stir in egg yolk and milk.
3. Cook until thickened.
4. Add vanilla. -
Frozen Mocha Sundae Pie
Marie
Frozen Mocha Sundae Pie
1 qt coffee ice cream.
1 1/2 c. cream filled chocolate cookie
crumbs (about 18 cookies).
1/3 c butter melted.
2 squares unsweetened chocolate
1/2 c sugar. (1 tbsp butter
2/3 c. evaporated milk undiluted
1/2 c chopped walnuts.
Crush cookies into crumbs.
(over)
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Combine with melted Butter. Press
unto sides and bottom of 9" pie plate
melt chocolate and stir in sugar &
Butter. add evaporated milk slowly
cook mixture until thickened, stirring
constantly. Chill. Fill crust with sligh-
tly softened ice cream. Spread choco-
late mixture over top. Sprinkle with
walnuts. Freeze in refrigerator until
ready to serve. Serves 8.
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# Frozen Mocha Sundae Pie
*From Marie*
## Ingredients
- 1 qt coffee ice cream
- 1 1/2 c cream-filled chocolate cookie crumbs (about 18 cookies)
- 1/3 c butter, melted
- 2 squares unsweetened chocolate
- 1/2 c sugar
- 1 Tbsp butter
- 2/3 c evaporated milk, undiluted
- 1/2 c chopped walnuts
## Instructions
1. Crush cookies into crumbs. Combine with melted butter.
2. Press mixture unto sides and bottom of a 9" pie plate.
3. Melt chocolate and stir in sugar and butter.
4. Add evaporated milk slowly; cook mixture until thickened, stirring constantly.
5. Chill chocolate mixture.
6. Fill crust with slightly softened ice cream.
7. Spread chocolate mixture over top.
8. Sprinkle with walnuts.
9. Freeze in refrigerator until ready to serve.
Serves 8. -
Walnut Carrot and Raisin Loaf
Walnut Carrot and Raisin Loaf
2 cups sifted all-purpose flour 2 large eggs
3 teaspoons baking powder 1 1/3 cups finely grated carrot
1 teaspoon salt 2 teaspoons grated lemon peel
3/4 cup granulated sugar 1 cup Diamond Walnuts, chopped
2/3 cup oil 2/3 cup Sun-Maid Raisins
Resift flour with baking powder and salt. Beat sugar, oil and eggs
together well. Stir in carrot and lemon peel, then flour mixture,
blending until all flour is moistened. Set aside 2 tablespoons walnuts
for top of loaf. Stir remaining walnuts and raisins into the batter
and turn into greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with
reserved walnuts. Let stand 10 minutes. Bake below center of oven
at 350 degrees F. about 1 hour, until pick inserted in center comes
out clean. Remove from oven and let stand in pan 10 minutes,
then turn out onto wire rack to cool. Makes 1 loaf.
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# Walnut Carrot and Raisin Loaf
## Ingredients
- 2 cups sifted all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 2/3 cup oil
- 2 large eggs
- 1 1/3 cups finely grated carrot
- 2 tsp grated lemon peel
- 1 cup Diamond Walnuts, chopped
- 2/3 cup Sun-Maid Raisins
## Instructions
1. Resift flour with baking powder and salt.
2. Beat sugar, oil and eggs together well.
3. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened.
4. Set aside 2 tablespoons walnuts for top of loaf.
5. Stir remaining walnuts and raisins into the batter and turn into a greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with reserved walnuts.
6. Let stand 10 minutes.
7. Bake below center of oven at 350 degrees F. about 1 hour, until pick inserted in center comes out clean.
8. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.
Makes 1 loaf. -
Walnut Kisses
Walnut Kisses
3 egg whts- whipped hard. add slowly
1 cup sugar, fold in gently very gently
½ " walnut meat
cook slowly at 300,
on brown paper.
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# Walnut Kisses
## Ingredients
- 3 egg whites, whipped hard
- 1 cup sugar
- 1/2 cup walnut meat
## Instructions
1. Whip egg whites hard.
2. Add sugar slowly, fold in very gently.
3. Fold in walnut meat gently.
4. Cook slowly at 300°, on brown paper. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
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# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Banana Cake
Banana Cake (Aunt Beth)
(Eastbrooke)
1½ cups sugar
2 eggs
½ cup butter & lard melted scant
½ cup sour milk 1 teaspoon soda
2 cups flour 2 level teasp baking powder
3 mashed bananas ½ cups walnuts
made-
3 mashed bananas
sugar & eggs
butter & lard scant, ½ cup sour milk & soda
flour & baking powder - walnuts.
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# Banana Cake
*From Aunt Beth (Eastbrooke)*
## Ingredients
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup butter and lard, melted, scant
- 1/2 cup sour milk
- 1 tsp baking soda
- 2 cups flour
- 2 level tsp baking powder
- 3 bananas, mashed
- 1/2 cup walnuts
## Instructions
1. Cream together sugar and eggs.
2. Add scant 1/2 cup melted butter and lard; mix well.
3. Combine sour milk and baking soda; add to mixture.
4. Stir in flour and baking powder.
5. Fold in mashed bananas and walnuts.
6. Bake at 350°F for approximately 45 minutes. -
Butterscotch Pudding
Butterscotch Pudding Sweet
Cream 2 Tbspns. Margarine with
½ cup white sugar. Add to this
1 cup rich milk, 1 cup sifted flour,
2 teaspoons baking-powder, ½ teaspoon
salt, ½ cup raisins and ¼ cup chopped
walnuts. dates
Now make a syrup of two cups luke-
warm water, one cup brown sugar, two
teaspoons butter, one tablespoon corn-
starch. Mix this well, and boil for five
minutes. Grease a casserole. Pour in
syrup first, and then the batter over it.
Bake for one hour at 350'
Can use plain rich milk to
Ernestine - New Years Eve 1952 serve.
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# Butterscotch Pudding
## Ingredients
- 2 Tbsp margarine
- 1/2 cup white sugar
- 1 cup rich milk
- 1 cup sifted flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raisins (or dates)
- 1/4 cup chopped walnuts
## Syrup
- 2 cups lukewarm water
- 1 cup brown sugar
- 2 tsp butter
- 1 Tbsp cornstarch
## Instructions
1. Cream 2 Tbsp margarine with 1/2 cup white sugar.
2. Add 1 cup rich milk, 1 cup sifted flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup raisins, and 1/4 cup chopped walnuts. Mix to form a batter.
3. Make the syrup: combine 2 cups lukewarm water, 1 cup brown sugar, 2 tsp butter, and 1 Tbsp cornstarch. Mix well and boil for five minutes.
4. Grease a casserole dish.
5. Pour the syrup into the casserole first, then pour the batter over it.
6. Bake for one hour at 350°F. -
Cherry Nut Bread
- Cherry Nut Bread - {Coral Weir}
1/2 lb. oleo Bake 350° - 40-60 min.
2 C. sugar 2 lrg. loaves or
2 eggs 4 small loaves.
1 lrg. can milk
1/2 tsp. vanilla or almond extract
1/2 tsp. salt
2 tsps. B. pwd.
3 C. flour
1 C. nuts (chopped walnuts).
1 lrg. jar maraschino cherries (chopped)
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# Cherry Nut Bread
*From Coral Weir*
## Ingredients
- 1/2 lb. oleo
- 2 cups sugar
- 2 eggs
- 1 large can milk
- 1/2 tsp vanilla or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups flour
- 1 cup chopped walnuts
- 1 large jar maraschino cherries, chopped
## Instructions
1. Combine oleo, sugar, eggs, milk, and vanilla or almond extract.
2. Add salt, baking powder, and flour; mix well.
3. Stir in chopped walnuts and chopped maraschino cherries.
4. Pour into 2 large loaf pans or 4 small loaf pans.
5. Bake at 350° for 40–60 minutes.