Cream butter and sugar, add eggs 1 at a time. Sift flour and salt together, add soda to buttermilk, add to creamed mixture alternately with flour and nuts, raisins, orange peeling which has been put through food chopper. Bake in 8-inch layer pans greased and floured in 350 degrees F. oven, 25 to 30 minutes.
Cream butter, add small amount sugar, add orange and lemon juices alternately with sugar until icing is well blended.
Beat eggs, add sugar, brown sugar, milk, margarine, corn meal, salt, baking powder, dates, nuts and vanilla. Mix well. Pour into a 9-inch pie plate which has been generously greased with margarine and dusted with corn meal. Top with the nut halves. Bake at 350 degrees for 45 minutes. Cool on a cake rack. Garnish with a circle of whipped cream flavored with sherry or almond flavoring. Sprinkle lightly with finely chopped nuts, if you wish.
This Puddin’-Pie makes its own crust.
Cream sugar, shortening and eggs. Add sour cream. Sift together flour, salt, soda and allspice. Add to mixture. Add prunes and mix thoroughly. Bake in moderate oven (350 degrees). Ice with:
Mix sugar, sour cream and eggs. Add other ingredients and cook over slow fire stirring constantly until mixture thickens.
Cream butter, add sugar, lemon peel and soda. Mix well, add yolks and beat again. Add flour gradually, beating dough constantly until well blended. Chill.
Mix nuts and sugar. Add them gradually to beaten egg whites. Then fold in apples. Roll out two-thirds of the dough and line sides and bottom of an ungreased baking pan. Add filling. Roll out remaining dough and lattice over top. Bake in 250 degree oven 45 minutes to one hour.
APPLE DUMPLINGS
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon sugar
- ½ teaspoon salt
- 4 level tablespoons lard or other shortening
- enough milk to make soft dough
- 2 cups sweetened (dried) apples
Sift dry ingredients together, spread with sweetened apples. Then roll up like cinnamon rolls and cut about an inch wide. Set rolled slices in pan containing the following ingredients:
- 3 cups water
- 3 cups sugar
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Bake in moderate oven until brown.
BOILED BROWN CAKE
- 1 cup brown sugar
- 1 cup water
- 2 cups seeded (sticky) raisins
- ½ cup lard
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon ground cloves
Boil for three minutes. When cool add 2 cups sifted flour with ½ teaspoon bicarbonate of soda dissolved in a little hot water. Bake in greased loafpan 325 degree oven for one a quarter hours.
IMP OF SATAN CAKE
- ¼ pound margarine
- ¾ cup sugar
- 1½ cups cake flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 teaspoons finely chopped lemon peel
- 4 egg whites, stiffly beaten
- 2 teaspoons vanilla
Cream sugar and shortening. Beat until fluffy. Sift cake flour, baking powder and salt. Then add to creamed mixture, alternating with milk. Add lemon, then chocolate. Fold in egg whites, vanilla, bake in two greased 8-inch pans for 35 minutes in a 350 degree oven.
BRAZIL NUT DATE CAKE
- 3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled)
- 1 pound pitted imported dates
- 1 cup (one 8-ounce jar) drained maraschino cherries
- ¾ cup sifted all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit; mix with hands until nuts and fruit are coated. Beat eggs until foamy, add vanilla, stir into nut-fruit mixture until well mixed. Turn into greased and waxed paper-lined pan 9¼ by 5½ by 2½ inches. Spread evenly in pan. Bake in slow oven (300 degrees F.) 1 hour and 45 minutes. Cake must be cooled before slicing. (Excellent cake to store in plastic bag for a week or two or store in deep freeze.)
Note: For easy shelling of Brazil nuts, cover with cold water; bring to a boil and boil for 3 minutes. Drain and cover with cold water; drain and crack.
COWBOY CAKE
- 2 cups sugar
- 2 cups hot water
- ? cups shortening
- 2 cups raisins
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 2 teaspoons cinnamon
Put above ingredients, mixed together on stove, stirring slowly. Let come to boil; three minutes. Then add two teaspoons soda dissolved in a little warm water. Let mixture cool to lukewarm. Then add four cups flour, two teaspoons baking powder and two cups nut meats (pecans are best). Pour into baking dish or pan preferably not too deep. Bake in 375 degree oven. Test with toothpick.
Will serve a group of 30 people. Cowboy Cake wrapped in foil keeps moist to send students at school away from home.
DOUBLE QUICK COFFEE BREAD
Grease 8-inch pan, 10-inch skillet, or 9-inch ring mold. Make topping and have it ready.
- ¾ cup warm water
- 1 package dry yeast
- ¼ cup sugar
- 1 teaspoon salt
- 2¼ cups sifted flour
- 1 egg
- ¼ cup soft shortening or butter
Dissolve yeast in water, add sugar and salt, and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Then beat in gradually the remaining flour until smooth. Drop by spoonsful over entire bottom of pan. Cover. Let rise in warm place (85 degrees) until double in bulk, 50 to 60 minutes. Heat oven to 375 degrees. Bake until brown, 30 to 35 minutes. Immediately turn out to avoid sticking. Serve warm or cold.
TOPPING (BUTTERSCOTCH NUT)
Melt in pan a third cup butter and half cup brown sugar with one tablespoon corn syrup. Add half cup pecans or walnuts. Cool to warm before spooning in dough.
GRANDMA’S BROWN STONE FRONT
- 4 tablespoons butter
- ½ cup milk
- 3 teaspoons baking powder
- 1 cup sugar
- 2 eggs
- 1¾ cups flour
- ½ teaspoon vanilla
- 1 tablespoon cocoa
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Cream butter and sugar. Add milk and eggs well beaten; then flour and cocoa mixed. Add baking powder and spices and vanilla. Bake in loaf pan, or in layers at 350 degrees for 30 minutes. A little longer for loaf. Best with fudge frosting.
FUDGE ICING
- 1½ cups sugar
- ½ cup cocoa
- 1 small can milk
Mix sugar and cocoa in a sauce pan, add the milk and cook over moderate flame about 10 minutes stirring slowly and constantly to avoid burning. When done add 1 tablespoon oleo and beat well.
APPLE CAKE
- 1 cup sugar
- ¼ cup shortening
- 4 or 5 apples, peeled and chopped medium fine
- 1 egg
- 1 cup flour
- 1 teaspoon soda
- ½ teaspoon cinnamon
Cream shortening and sugar well together, add unbeaten egg and chopped apples. Mix well together with spoon (not electric mixer); sift flour, cinnamon and soda, and add to mixture. Nuts may be added. Bake in round or square cake pan (about 2 inches deep) for 25 or 30 minutes at 350 degrees. The top of cake will have a crisp, crunchy topping with no icing required.
MAPLE WALNUT CAKE
- 1½ cups sugar
- ½ cup shortening
- ½ teaspoon mapaline {imitation maple extract}
- 2 eggs
- 1 cup milk
- 2 cups sifted flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Cream sugar, shortening, mapaline and eggs. Add milk and other dry ingredients. Mix well, then add ½ cup walnuts.
ICING
- 4 tablespoons butter
- ½ teaspoon mapaline
- pinch of salt
- 1 egg
- 2 cups powdered sugar
Cream butter, mapaline and egg. Add salt and powdered sugar.
