Eloda Berkin
2 cups softened butter
1-1/2 cups sugar
1 egg
2 tsp. vanilla
5 cups flour
2 tsp. baking powder
1-1/2 tsp. salt
1-1/3 cups chopped candied cherries
1 cup chopped walnuts
Beat first 4 ingredients in a large bowl until light and creamy.
Mix flour, baking powder and salt in a medium bowl. Add to butter mixture, alternating with cherries and walnuts, stirring well. Divide dough into 3 equal sized pieces. Shape each into a 1-1/2 inch roll. Cover with plastic wrap and refrigerate for 3 hours. Make 1/3 inch slices. Arrange on greased cookie sheets.
Bake in a 350 degree oven for 10 minutes until lightly browned. Let stand for 5 minutes on cookie sheet before transferring to cooling racks.
Tuesday, December 30, 2008
Ginger Cookies
Eloda Berkin
3 cups flour
1 tsp. baking soda
1-1/4 tsp. ginger
1-1/4 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt
1/2 cup butter
3/4 cups sugar
1 egg
1/4 cup molasses
2 tsp. grated orange rind
Sift first 6 ingredients. Cream butter and sugar until fluffy, stir in unbeaten egg.
Next blend molasses and orange rind into dry ingredients and chill overnight. Roll 1/8 inch thickness on lightly floured board. Cut and bake at 375 degrees on an ungreased cookie sheet for 8 to 10 minutes.
Makes 6 dozen cookies.
3 cups flour
1 tsp. baking soda
1-1/4 tsp. ginger
1-1/4 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt
1/2 cup butter
3/4 cups sugar
1 egg
1/4 cup molasses
2 tsp. grated orange rind
Sift first 6 ingredients. Cream butter and sugar until fluffy, stir in unbeaten egg.
Next blend molasses and orange rind into dry ingredients and chill overnight. Roll 1/8 inch thickness on lightly floured board. Cut and bake at 375 degrees on an ungreased cookie sheet for 8 to 10 minutes.
Makes 6 dozen cookies.
Coconut Oatmeal Cookies
Eloda Berkin
1 cup butter
1-1/4 cup brown sugar
1 egg
1 tsp. vanilla
1 cup coconut
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. almond extract
1-1/2 cup rolled oats
1-1/4 cup flour
1/2 tsp. baking powder
Combine butter and sugar. Beat and add egg. Add vanilla then remaining ingredients and stir to mix.
Drop by spoonful onto greased cookie sheet. Bake at 350 degrees until light brown, 10-12 minutes.
1 cup butter
1-1/4 cup brown sugar
1 egg
1 tsp. vanilla
1 cup coconut
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. almond extract
1-1/2 cup rolled oats
1-1/4 cup flour
1/2 tsp. baking powder
Combine butter and sugar. Beat and add egg. Add vanilla then remaining ingredients and stir to mix.
Drop by spoonful onto greased cookie sheet. Bake at 350 degrees until light brown, 10-12 minutes.
Chocolate Chip Cookies
Eloda Berkin
Ingredients A
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
Ingredients B
1/3 cup shortening
1/4 cup white sugar
1/2 cup brown sugar
Ingredients C
1 egg, well beaten
1/2 tsp. vanilla
1/2 cup nuts
6 oz. chocolate chips
Sift and mix Ingredients A. Mix Ingredients B. Add Ingredients C to B and mix. Add Ingredients A to Ingredients B and C then mix well. Drop onto cookie sheet.
Bake on well greased cookie sheet at 375 degrees for 10-12 minutes.
Makes 4 dozen.
Ingredients A
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
Ingredients B
1/3 cup shortening
1/4 cup white sugar
1/2 cup brown sugar
Ingredients C
1 egg, well beaten
1/2 tsp. vanilla
1/2 cup nuts
6 oz. chocolate chips
Sift and mix Ingredients A. Mix Ingredients B. Add Ingredients C to B and mix. Add Ingredients A to Ingredients B and C then mix well. Drop onto cookie sheet.
Bake on well greased cookie sheet at 375 degrees for 10-12 minutes.
Makes 4 dozen.
Cheese Balls
Eloda Berkin
This recipe is more of an appetizer than a cookie but because Mom would make and freeze these bite-sized balls around Christmas with the cookies, I've added them to this section. Aunt Elaine told me that Uncle Tom used to make large cheese balls with chunks of ham and sweet peppers in them that could be sliced with a knife and served with crackers.
2 lb. block Velveeta Cheese, except 1 inch
1-8 oz. Philadelphia cream cheese
garlic salt
pecans, chopped fine
Combine Velveeta, cream cheese and garlic salt.
Roll into palm sized balls.
Put pecan chunks in dish and cover balls on all sides with nuts. Place in refrigerator on cookie sheet overnight.
This recipe is more of an appetizer than a cookie but because Mom would make and freeze these bite-sized balls around Christmas with the cookies, I've added them to this section. Aunt Elaine told me that Uncle Tom used to make large cheese balls with chunks of ham and sweet peppers in them that could be sliced with a knife and served with crackers.
2 lb. block Velveeta Cheese, except 1 inch
1-8 oz. Philadelphia cream cheese
garlic salt
pecans, chopped fine
Combine Velveeta, cream cheese and garlic salt.
Roll into palm sized balls.
Put pecan chunks in dish and cover balls on all sides with nuts. Place in refrigerator on cookie sheet overnight.
Apple Date Oatmeal Cookies
Eloda Berkin
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds
Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds.
Drop by tablespoonfuls onto greased cookie sheets. Bake in a 350 degree oven for 15-19 minutes until lightly browned.
Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.
Yield: About two dozen cookies.
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds
Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each. Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds.
Drop by tablespoonfuls onto greased cookie sheets. Bake in a 350 degree oven for 15-19 minutes until lightly browned.
Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.
Yield: About two dozen cookies.
Angel Cookies
Eloda Berkin
1 cup white and brown sugar
1 lb. shortening
2 eggs
1-1/3 tsp. vanilla
1/2 tsp. salt
4 cup flour
2 tsp. baking soda
2 tsp. cream of tartar
Cream shortening together with both sugars. Beat in egg and vanilla.
Stir remaining ingredients together and add. Mix, then shape into 1 inch balls. Arrange on ungreased cookie sheet. Press with fork.
Bake at 300 degrees for 12-15 minutes.
1 cup white and brown sugar
1 lb. shortening
2 eggs
1-1/3 tsp. vanilla
1/2 tsp. salt
4 cup flour
2 tsp. baking soda
2 tsp. cream of tartar
Cream shortening together with both sugars. Beat in egg and vanilla.
Stir remaining ingredients together and add. Mix, then shape into 1 inch balls. Arrange on ungreased cookie sheet. Press with fork.
Bake at 300 degrees for 12-15 minutes.
Rhubarb Relish
Eloda Berkin
1 quart rhubarb
1 quart onions
1 pint vinegar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. pepper
1 tsp. salt
1-1/2 lbs. brown sugar
Boil 1-1/2 to 2 hours then bottle.
1 quart rhubarb
1 quart onions
1 pint vinegar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. pepper
1 tsp. salt
1-1/2 lbs. brown sugar
Boil 1-1/2 to 2 hours then bottle.
Mustard Cucumber Relish
Eloda Berkin
10 large cucumber, finely chopped
4 onions, finely chopped
1/2 cup salt
2 cups white sugar
vinegar, to cover
Chop cucumber and onion in grinder. Add and mix salt, sugar and vinegar. Cover and let stand on counter overnight. Drain. Transfer to pot and bring to a boil. Add mustard sauce, (below):
Mustard Sauce
2 tbsp. mustard seed
1/2 cup flour
1/2 cup sugar
2 tbsp. turmeric
2 tbsp. celery seed
1/2 cup vinegar
Stir mustard, flour, turmeric and celery seed togehter in a small bowl. Mix in vinegar until smooth. Stir into cucumber and onion pot. Simmer for 10 minutes, stirring often. Pour into hot, sterilized jars and seal.
10 large cucumber, finely chopped
4 onions, finely chopped
1/2 cup salt
2 cups white sugar
vinegar, to cover
Chop cucumber and onion in grinder. Add and mix salt, sugar and vinegar. Cover and let stand on counter overnight. Drain. Transfer to pot and bring to a boil. Add mustard sauce, (below):
Mustard Sauce
2 tbsp. mustard seed
1/2 cup flour
1/2 cup sugar
2 tbsp. turmeric
2 tbsp. celery seed
1/2 cup vinegar
Stir mustard, flour, turmeric and celery seed togehter in a small bowl. Mix in vinegar until smooth. Stir into cucumber and onion pot. Simmer for 10 minutes, stirring often. Pour into hot, sterilized jars and seal.
Green Tomato Chow
Eloda Berkin
10 lb. tomatoes
2 lb. onions
3/4 cup salt
Set overnight, rinse and drain.
Boil 40 oz. cider vinegar, add 3 diced green and red peppers and 6 cloves garlic.
Add 3-3/4 cup brown sugar and tomatoes.
Tie in cloth:
1-1/2 tbsp. dry mustard
1-1/2 tbsp whole cloves
1-1/2 tbsp ginger
1 tbsp. cinnamon
1 tbsp. salt
1 tbsp. celery salt
Boil for 1 hour.
10 lb. tomatoes
2 lb. onions
3/4 cup salt
Set overnight, rinse and drain.
Boil 40 oz. cider vinegar, add 3 diced green and red peppers and 6 cloves garlic.
Add 3-3/4 cup brown sugar and tomatoes.
Tie in cloth:
1-1/2 tbsp. dry mustard
1-1/2 tbsp whole cloves
1-1/2 tbsp ginger
1 tbsp. cinnamon
1 tbsp. salt
1 tbsp. celery salt
Boil for 1 hour.
Cucumber Relish
Eloda Berkin
7 large cucumbers
5 large onions
Peel cucumbers and put through food chopper, add 3 tablespoons salt. Let stand for a few hours. Put into a cloth or colander and press out the water. Mix 3 cups white sugar, 1/2 cup flour, a little cayenne pepper, 1/2 tsp. turmeric, 1 tsp. ginger with a little water. Boil all together for 5 minutes then add 3 cups vinegar and 1 cup water. Add cucumbers and onions and boil for 10 minutes. Transfer to jars. Seal tightly.
7 large cucumbers
5 large onions
Peel cucumbers and put through food chopper, add 3 tablespoons salt. Let stand for a few hours. Put into a cloth or colander and press out the water. Mix 3 cups white sugar, 1/2 cup flour, a little cayenne pepper, 1/2 tsp. turmeric, 1 tsp. ginger with a little water. Boil all together for 5 minutes then add 3 cups vinegar and 1 cup water. Add cucumbers and onions and boil for 10 minutes. Transfer to jars. Seal tightly.
Carrot Relish
Eloda Berkin
2 lbs. carrots
1-10 ounce can tomato soup, not condensed
3/4 cup white vinegar
1/2 cup Crisco oil
1 cup white sugar
salt and pepper, to taste
onions and green pepper, chopped
Slice and cook carrots. Drain then set aside.
Mix all other ingredients together and pour over carrots. Refrigerate. Will keep for 2 weeks.
2 lbs. carrots
1-10 ounce can tomato soup, not condensed
3/4 cup white vinegar
1/2 cup Crisco oil
1 cup white sugar
salt and pepper, to taste
onions and green pepper, chopped
Slice and cook carrots. Drain then set aside.
Mix all other ingredients together and pour over carrots. Refrigerate. Will keep for 2 weeks.
Abby's Green Tomato Relish
Eloda Berkin
"Mom received this recipe from Abby Morin."
4 quarts green tomatoes in blender makes 5 cups.
Add:
4 cups white sugar, boil 20 minutes, stir in strawberry or raspberry Jello powder. Bottle.
"Mom received this recipe from Abby Morin."
4 quarts green tomatoes in blender makes 5 cups.
Add:
4 cups white sugar, boil 20 minutes, stir in strawberry or raspberry Jello powder. Bottle.
Red Tomato Pickles
Eloda Berkin
Blanch and peel 4 quarts red tomatoes.
Cut in small pieces:
4 green peppers
4 red peppers
8 hot peppers (or more)
3 cups chopped onions
3 cups celery
Add:
2-1/2 cups white sugar
2 tbsp. salt
4 cups vinegar
Tie pickling spice in cloth and boil 2-1/2 hours over moderate heat, stir every little while.
Blanch and peel 4 quarts red tomatoes.
Cut in small pieces:
4 green peppers
4 red peppers
8 hot peppers (or more)
3 cups chopped onions
3 cups celery
Add:
2-1/2 cups white sugar
2 tbsp. salt
4 cups vinegar
Tie pickling spice in cloth and boil 2-1/2 hours over moderate heat, stir every little while.
Pickled Pork Hocks
Eloda Berkin
1 cup vinegar
1 cup water
1 cup white sugar
1 teaspoon celery seed
1 teaspoon whole allspice
1 stick cinnamon
Boil ingredients, for 5 minutes.
Boil hocks until tender.
Pack into bowl or crock and cover with hot liquor.
1 cup vinegar
1 cup water
1 cup white sugar
1 teaspoon celery seed
1 teaspoon whole allspice
1 stick cinnamon
Boil ingredients, for 5 minutes.
Boil hocks until tender.
Pack into bowl or crock and cover with hot liquor.
Pickled Eggs
Eloda Berkin
Hard Boiled Eggs
Brine:
3 cup white vinegar
1 cup water
1 tsp. salt
1 tsp. pickling spice, tied in a bag
Carefully shell hard boiled eggs. Place eggs in hot sterilized jars. Bring brine to a boil and cover eggs with brine. Seal jars immediately.
Hard Boiled Eggs
Brine:
3 cup white vinegar
1 cup water
1 tsp. salt
1 tsp. pickling spice, tied in a bag
Carefully shell hard boiled eggs. Place eggs in hot sterilized jars. Bring brine to a boil and cover eggs with brine. Seal jars immediately.
Grandma Miller's Pickled Beets
Eloda Berkin
4 quarts beets, boiled, peeled and sliced
Brine:
2 quarts vinegar
2 cup brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Pack beets in sterilized jars. Bring brine to a boil. Strain out spices. Pour brine over beets and seal jars.
4 quarts beets, boiled, peeled and sliced
Brine:
2 quarts vinegar
2 cup brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
Pack beets in sterilized jars. Bring brine to a boil. Strain out spices. Pour brine over beets and seal jars.
Dill Pickles
Eloda Berkin
Wash and pack cucs in jar. Poke with silver fork.
1 dill stalk with flowers
1 garlic clove, split in half
Brine
1 cup coarse salt
2-1/4 quarts water
1 quart vinegar
Bring brine to boil, pour over cucs, dill and garlic. Seal for 2-3 months.
Wash and pack cucs in jar. Poke with silver fork.
1 dill stalk with flowers
1 garlic clove, split in half
Brine
1 cup coarse salt
2-1/4 quarts water
1 quart vinegar
Bring brine to boil, pour over cucs, dill and garlic. Seal for 2-3 months.
Frozen Strawberry Jam
Eloda Berkin
1 box CERTO
1/2 cup water (boil 1 minute)
Add the Certo and water to 3-1/2 cup crushed fruit and 6-1/2 cup white sugar. Stir for 5 minutes or until dissolved. Pour into jars, let stand 24 hours, then cover and put in freezer.
1 box CERTO
1/2 cup water (boil 1 minute)
Add the Certo and water to 3-1/2 cup crushed fruit and 6-1/2 cup white sugar. Stir for 5 minutes or until dissolved. Pour into jars, let stand 24 hours, then cover and put in freezer.
Frozen Blueberry Jam
Eloda Berkin
2 tbsp. lemon juice
4 cups crushed blueberries
6 cups sugar
Mix and let stand 45 minutes.
Boil 1 minute:
1 cup water
1 box Certo
Mix together for 3 minutes. Bottle and let stand overnight. Store in freezer.
2 tbsp. lemon juice
4 cups crushed blueberries
6 cups sugar
Mix and let stand 45 minutes.
Boil 1 minute:
1 cup water
1 box Certo
Mix together for 3 minutes. Bottle and let stand overnight. Store in freezer.
Chokecherry Jelly
Joyce King
3 quart basket of chokecherries
6 1/2 cups white sugar
2 pouches liquid certo
Wash chokecherries;place in large pot. Cover with water and simmer for 1
hour. Using cheesecloth strain overnight. Put juice in container in refrigerator and chill for a couple of days. "I have better
luck with my jelly;it seems to gel better."
Put 3 cups chokecherry juice in large pot. Add 6-1/2 cups sugar slowly. Bring to a roaring boil then immediately add 2 pouches liquid certo. Continue to stir over High Heat until mixture comes to a Full Rolling Boil. Boil Hard for 1 minute; stirring constantly. Remove from heat and skim. Pour quickly into warm sterilized jars. Cover quickly with lids and screw on rings.
3 quart basket of chokecherries
6 1/2 cups white sugar
2 pouches liquid certo
Wash chokecherries;place in large pot. Cover with water and simmer for 1
hour. Using cheesecloth strain overnight. Put juice in container in refrigerator and chill for a couple of days. "I have better
luck with my jelly;it seems to gel better."
Put 3 cups chokecherry juice in large pot. Add 6-1/2 cups sugar slowly. Bring to a roaring boil then immediately add 2 pouches liquid certo. Continue to stir over High Heat until mixture comes to a Full Rolling Boil. Boil Hard for 1 minute; stirring constantly. Remove from heat and skim. Pour quickly into warm sterilized jars. Cover quickly with lids and screw on rings.
Beet Jelly
Eloda Berkin
4 lb. beets
3 cups beet juice
5 cups water
4 cups white sugar
1 package grape jello powder
2 tbsp. lemon juice
1 package CERTO crystals (pectin)
Cook beets in water until tender. Drain and reserve juice.
Bring beet juice & CERTO to a rolling boil, add sugar, lemon juice, grape powder, bring back to rolling boil for 7-8 minutes.
Pour into jars, skim foam and seal.
4 lb. beets
3 cups beet juice
5 cups water
4 cups white sugar
1 package grape jello powder
2 tbsp. lemon juice
1 package CERTO crystals (pectin)
Cook beets in water until tender. Drain and reserve juice.
Bring beet juice & CERTO to a rolling boil, add sugar, lemon juice, grape powder, bring back to rolling boil for 7-8 minutes.
Pour into jars, skim foam and seal.
Zucchini Cake
Eloda Berkin
3 eggs
2 cups sugar
2 cups peeled grated zucchini
1/2 tsp. vanilla
1/2 tsp. salt
3-1/2 cups flour
2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups seedless raisins
1 cup walnuts
Mix sugar and oil, blend in eggs and zucchini, add salt, soda, flour, spice and flavouring. Stir in raisins and nuts. Bake in 2 greased and floured 9x5x3 loaf pans. Bake at 350 degrees for 75 minutes.
3 eggs
2 cups sugar
2 cups peeled grated zucchini
1/2 tsp. vanilla
1/2 tsp. salt
3-1/2 cups flour
2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 cups seedless raisins
1 cup walnuts
Mix sugar and oil, blend in eggs and zucchini, add salt, soda, flour, spice and flavouring. Stir in raisins and nuts. Bake in 2 greased and floured 9x5x3 loaf pans. Bake at 350 degrees for 75 minutes.
Tomato Soup Cake
Eloda Berkin
1 cup white sugar
2 tbsp. butter
1 can Heinz tomato soup
1 cup raisins, peel and nuts if available
1-1/2 cup flour
1 tsp. baking soda
1 tsp. cinnamon and allspice
Mix sugar and butter then add soup. Add remaining ingredients then bake at 325 degrees for 1 hour.
Top with cream cheese frosting.
1 cup white sugar
2 tbsp. butter
1 can Heinz tomato soup
1 cup raisins, peel and nuts if available
1-1/2 cup flour
1 tsp. baking soda
1 tsp. cinnamon and allspice
Mix sugar and butter then add soup. Add remaining ingredients then bake at 325 degrees for 1 hour.
Top with cream cheese frosting.
Shirley Lovelace's Christmas Cake
Eloda Berkin
1 lb. butter
3 cup flour
1 tsp. baking soda
2 tsp. baking powder
2 cup brown sugar
1/2 cup orange juice
1 dozen eggs
1/2 lb. peel
1/2 lb. almonds
1/2 lb. walnuts
1 lb. currants
2 lb. raisins
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 cup cherries
2 coloured candied pineapple, 1/2 cup each
Cream butter and sugar, add spices, stir with flour with baking powder and soda. Add all fruit and bake at approximately 325 degrees in hot oven. This recipe makes 3 layers and 1 long cake.
1 lb. butter
3 cup flour
1 tsp. baking soda
2 tsp. baking powder
2 cup brown sugar
1/2 cup orange juice
1 dozen eggs
1/2 lb. peel
1/2 lb. almonds
1/2 lb. walnuts
1 lb. currants
2 lb. raisins
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 cup cherries
2 coloured candied pineapple, 1/2 cup each
Cream butter and sugar, add spices, stir with flour with baking powder and soda. Add all fruit and bake at approximately 325 degrees in hot oven. This recipe makes 3 layers and 1 long cake.
Salad Dressing Chocolate Cake
Eloda Berkin
Sift together:
2 cup flour
1 cup white sugar
2 tsp. baking soda
2 tbsp. cocoa or 2 squares melted chocolate
pinch of salt
Add to:
1 cup salad dressing
1 tsp. vanilla
1 cup milk
Bake for 35-40 minutes at 350 degrees.
Sift together:
2 cup flour
1 cup white sugar
2 tsp. baking soda
2 tbsp. cocoa or 2 squares melted chocolate
pinch of salt
Add to:
1 cup salad dressing
1 tsp. vanilla
1 cup milk
Bake for 35-40 minutes at 350 degrees.
Queen Elizabeth Cake
Eloda Berkin
1/4 cup butter
1 cup granulated sugar
1 egg
1 tsp. vanilla
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup dates
1 cup boiling water
1/2 cup chopped nuts
Pour boiling water over dates and set aside until cool. Mix together with rest of ingredients after cooling. Bake 30 minutes in 350 degree oven.
Topping:
3/4 cup brown sugar
6 tbsp. margarine
1 cup long coconut
4 tbsp. milk
Boil 3 minutes, pour over cake. Brown in oven.
1/4 cup butter
1 cup granulated sugar
1 egg
1 tsp. vanilla
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup dates
1 cup boiling water
1/2 cup chopped nuts
Pour boiling water over dates and set aside until cool. Mix together with rest of ingredients after cooling. Bake 30 minutes in 350 degree oven.
Topping:
3/4 cup brown sugar
6 tbsp. margarine
1 cup long coconut
4 tbsp. milk
Boil 3 minutes, pour over cake. Brown in oven.
Pink Cloud Cakes
Eloda Berkin
1 package 2 layer size white cake mix
1-3 oz. package strawberry jello
1-16 oz. package frozen strawberry halves, thawed
1-3-1/2 oz pkg. frozen strawberry "Whip & Chill".
12 oz. package whipped Dream Whip
Prepare cake according to package directions. Bake in 2-9x1-1/2 inch layer cake pans. Dissolve jello in 1 cup boiling water. Stir in 1/2 cup cold water. Set aside for 20 minutes. Cool cake for 5 minutes in pans. Remove and place in racks, over waxed paper using long tined fork, punch holes in cake making even rows along cake surface. Spoon jello over cake. Chill 1 to 2 hours.
Drain berries, reserving 1/2 cup syrup. Prepare strawberry whip cream using berry syrup for 1/2 cup water used in directions. Fold in berries and spread 1 cup strawberry mixture between layers of cake. Frost entire cake with dream whip.
1 package 2 layer size white cake mix
1-3 oz. package strawberry jello
1-16 oz. package frozen strawberry halves, thawed
1-3-1/2 oz pkg. frozen strawberry "Whip & Chill".
12 oz. package whipped Dream Whip
Prepare cake according to package directions. Bake in 2-9x1-1/2 inch layer cake pans. Dissolve jello in 1 cup boiling water. Stir in 1/2 cup cold water. Set aside for 20 minutes. Cool cake for 5 minutes in pans. Remove and place in racks, over waxed paper using long tined fork, punch holes in cake making even rows along cake surface. Spoon jello over cake. Chill 1 to 2 hours.
Drain berries, reserving 1/2 cup syrup. Prepare strawberry whip cream using berry syrup for 1/2 cup water used in directions. Fold in berries and spread 1 cup strawberry mixture between layers of cake. Frost entire cake with dream whip.
Nutty Carrot Cake
Marilyn Maville
250 ml( 1 cup) margarine or butter
375ml(1 1/2 cup )sugar
3 eggs
500 ml(2 cups) shredded carrots
1 tsp vanilla
1-1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
Cream margarine with sugar, until light and fluffy. Add eggs and beat, until blended. Add carrots & vanilla; mix well. Add combined dry ingredients with milk, mix well, stir in nuts. Pour batter into greased 9 inch pan (23 cm). Bake @ 350 F x 50-60 minutes. Cool 10 minutes. Frost with cream cheese or vanilla frosting.
250 ml( 1 cup) margarine or butter
375ml(1 1/2 cup )sugar
3 eggs
500 ml(2 cups) shredded carrots
1 tsp vanilla
1-1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
Cream margarine with sugar, until light and fluffy. Add eggs and beat, until blended. Add carrots & vanilla; mix well. Add combined dry ingredients with milk, mix well, stir in nuts. Pour batter into greased 9 inch pan (23 cm). Bake @ 350 F x 50-60 minutes. Cool 10 minutes. Frost with cream cheese or vanilla frosting.
Non Fail Christmas Cake
Eloda Berkin
2 eggs, slightly beaten
1-28 oz. jar mincemeat
2 cups mixed candied fruit
1 can sweetened condensed milk
2-1/2 cups flour
1 tsp. baking soda
Preheat oven to 300 degrees. Generously grease and flour bundt cake pan or tube pan.
Beat eggs slightly in large bowl.
Stir in mincemeat, candied fruit, sweetened condensed milk then flour and soda.
Pour batter into pan. Bake until toothpick comes out clean, about 1 hour and 50 minutes.
Cool 15 minutes then remove from pan. Cool completely.
2 eggs, slightly beaten
1-28 oz. jar mincemeat
2 cups mixed candied fruit
1 can sweetened condensed milk
2-1/2 cups flour
1 tsp. baking soda
Preheat oven to 300 degrees. Generously grease and flour bundt cake pan or tube pan.
Beat eggs slightly in large bowl.
Stir in mincemeat, candied fruit, sweetened condensed milk then flour and soda.
Pour batter into pan. Bake until toothpick comes out clean, about 1 hour and 50 minutes.
Cool 15 minutes then remove from pan. Cool completely.
Mrs. Muncaster's Icing
Eloda Berkin
"I remember making this recipe at the Muncaster's with Trudy when we were kids. Lisa remembers Mom making it as
well.
1/2 cup shortening
1 cup butter
2/3 cups or 1 small can evaporated milk
1 cup icing sugar
1 tsp. vanilla
Mix all ingredients together with hand mixer until it thicke
"I remember making this recipe at the Muncaster's with Trudy when we were kids. Lisa remembers Mom making it as
well.
1/2 cup shortening
1 cup butter
2/3 cups or 1 small can evaporated milk
1 cup icing sugar
1 tsp. vanilla
Mix all ingredients together with hand mixer until it thicke
Matrimonial Cake
Eloda Berkin
1 cup dates
1/2 cup water
1/2 cup sugar
1 tbsp. lemon juice
1 tsp. vanilla
1 cup flour
2 cup rolled oats
1 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter
Preheat oven to 350 degrees. Combine dates, water, sugar, lemon juice and vanilla in medium saucepan. Bring to a gentle simmer. Cook until smooth and of an easy spreading consistency.
Meanwhile, measure flour, oatmeal, brown sugar, baking soda, salt and butter in a large bowl, cutting the butter until mixture is crumbly. Pack 2/3 of the crumb mixture into a greased 9x9 inch pan. Spread hot date mixture over the top.
Cover with remaining crumbs. Press lightly and bake for 30 to 35 minutes until browned.
1 cup dates
1/2 cup water
1/2 cup sugar
1 tbsp. lemon juice
1 tsp. vanilla
1 cup flour
2 cup rolled oats
1 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter
Preheat oven to 350 degrees. Combine dates, water, sugar, lemon juice and vanilla in medium saucepan. Bring to a gentle simmer. Cook until smooth and of an easy spreading consistency.
Meanwhile, measure flour, oatmeal, brown sugar, baking soda, salt and butter in a large bowl, cutting the butter until mixture is crumbly. Pack 2/3 of the crumb mixture into a greased 9x9 inch pan. Spread hot date mixture over the top.
Cover with remaining crumbs. Press lightly and bake for 30 to 35 minutes until browned.
Mary's Christmas Cake
Eloda Berkin
"Mary Ellen MacDonald used to be our next door neighbour when we lived on Shannon Road. We moved to Royal York when I was 8. Although we moved away from the neighbourhood we still remained friends with her, Chester, Glenn, Karen and Diane. We spent many weekends on St. Joe's Island in the "hut" then their camp. I have very fond memories of spending time together with the girls."
1 lb. butter
2 cup brown sugar
12 eggs
5 cup flour
1 pound raisins
1/4 cup walnuts
1 lb. almonds
1 lb. currants
1 lb. red cherries
1 lb. green cherries
1 lb. glazed fruit
1 lb. dates
1 can pineapple
1 cup fruit juice
1/4 cup rum
1/4 cup molasses
1/2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. nutmeg
pinch baking powder
Mix ingredients together. Pour batter into loaf pans. Bake at 250 degrees for 45-60 minutes. Makes 2 loaves.
"Mary Ellen MacDonald used to be our next door neighbour when we lived on Shannon Road. We moved to Royal York when I was 8. Although we moved away from the neighbourhood we still remained friends with her, Chester, Glenn, Karen and Diane. We spent many weekends on St. Joe's Island in the "hut" then their camp. I have very fond memories of spending time together with the girls."
1 lb. butter
2 cup brown sugar
12 eggs
5 cup flour
1 pound raisins
1/4 cup walnuts
1 lb. almonds
1 lb. currants
1 lb. red cherries
1 lb. green cherries
1 lb. glazed fruit
1 lb. dates
1 can pineapple
1 cup fruit juice
1/4 cup rum
1/4 cup molasses
1/2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. salt
2 tsp. nutmeg
pinch baking powder
Mix ingredients together. Pour batter into loaf pans. Bake at 250 degrees for 45-60 minutes. Makes 2 loaves.
Martine's Zucchini Cake
Eloda Berkin
3 eggs
1 cup oil
2 cup white sugar
2 tsp. vanilla
2 cup zucchini
1 cup drained pineapple
3 cup flour
2 tsp. baking soda
1 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. baking powder
3/4 tsp. nutmeg
1 cup raisins
1 cup walnuts
Beat eggs. Add oil, sugar and vanilla. Stir in zucchini and pineapple.
In separate bowl, mix dry ingredients. Add to zucchini mixture then add nuts and raisins. Grease and flour pans.
Bake at 350 degrees for 50 minutes to 1 hour or until done.
3 eggs
1 cup oil
2 cup white sugar
2 tsp. vanilla
2 cup zucchini
1 cup drained pineapple
3 cup flour
2 tsp. baking soda
1 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. baking powder
3/4 tsp. nutmeg
1 cup raisins
1 cup walnuts
Beat eggs. Add oil, sugar and vanilla. Stir in zucchini and pineapple.
In separate bowl, mix dry ingredients. Add to zucchini mixture then add nuts and raisins. Grease and flour pans.
Bake at 350 degrees for 50 minutes to 1 hour or until done.
Kerry Cake
Eloda Berkin
1 cup oil
2 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup water
Mix well and blend in:
2 cup flour
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. salt
1 tsp. cinnamon
Add 3 cup diced or chopped apples, (3 or 4 apples)
Combine dry ingredients. Add to first mixture then add apples and nuts. Bake in greased and floured pan at 350 degrees for 1 hour and 15 minutes. Serve as is or add thin glaze.
1 cup oil
2 cup sugar
2 eggs
1 tsp. vanilla
1/4 cup water
Mix well and blend in:
2 cup flour
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. salt
1 tsp. cinnamon
Add 3 cup diced or chopped apples, (3 or 4 apples)
Combine dry ingredients. Add to first mixture then add apples and nuts. Bake in greased and floured pan at 350 degrees for 1 hour and 15 minutes. Serve as is or add thin glaze.
Friendship Cake Starter
Genia at Simple Meals yahoo group
Because I had the recipe for Friendship Cake, I felt the only way I could complete this recipe was finding a copy of the starter, as well. I sent a copy of the recipe to several of my yahoo recipe groups with my request and Genia from Simple Meals found this recipe for me that she found in a Church cookbook she received in 2001 from her aunt and uncle in Alabama called Country Cousins II.
1 cup sliced peaches; chopped and drained well
1 cup sugar
1/2 cup cooking brandy
1 cup pineapple chunks, drained well
1 cup sugar
1 cup maraschino cherries, cut in half
1 cup sugar
Combine first 3 ingredients and stir well. Wait for 2 weeks then add
pineapple chunks and 1 cup sugar. Stir mixture well. Wait 2 weeks and
add cherries and 1 cup sugar. Stir mixture well. Wait 2 more weeks.
After a total of 6 weeks, it is ready to use.
Note: Be sure to store in a glass jar; remove fruit and drain well.
Friendship Cake Recipe (Below)
Because I had the recipe for Friendship Cake, I felt the only way I could complete this recipe was finding a copy of the starter, as well. I sent a copy of the recipe to several of my yahoo recipe groups with my request and Genia from Simple Meals found this recipe for me that she found in a Church cookbook she received in 2001 from her aunt and uncle in Alabama called Country Cousins II.
1 cup sliced peaches; chopped and drained well
1 cup sugar
1/2 cup cooking brandy
1 cup pineapple chunks, drained well
1 cup sugar
1 cup maraschino cherries, cut in half
1 cup sugar
Combine first 3 ingredients and stir well. Wait for 2 weeks then add
pineapple chunks and 1 cup sugar. Stir mixture well. Wait 2 weeks and
add cherries and 1 cup sugar. Stir mixture well. Wait 2 more weeks.
After a total of 6 weeks, it is ready to use.
Note: Be sure to store in a glass jar; remove fruit and drain well.
Friendship Cake Recipe (Below)
Friendship Cake
Eloda Berkin
Do NOT refrigerate starter!!
Day 1-Mix in one gallon glass jar, 1-1/2 cups starter, 1-20-28 ounce can peaches, cut up and undrained. 2-1/2 cups white sugar. (Keep on counter.) Stir once daily for 10 days.
Day 11-Add one can 20 ounce crushed pineapple, undrained and 2 1/2 cups white sugar. Stir once daily for 10 days.
Day 21-Add 20 ounce jar maraschino cherries, cut up and undrained and 2-1/2 cups white sugar. Stir once daily for 10 days.
Day 31-Drain fruit in colander for 2 hours, reserving liquid. 1-1/2 cups for yourself and the rest for friends. Makes 4 portions.
MIX- 3 boxes yellow cake mix, the no pudding type and 3 boxes vanilla pudding, 1 dozen eggs beaten, 2 cups oil and 3 cups walnut pieces. Add fruit mixture and stir gently. Fill greased and floured pans not quite 2/3 full.
BAKE at 350 degrees for the first 20 minutes then 325 degrees for 1-1/2 hours. Makes 6 medium sized loaves.
Do NOT refrigerate starter!!
Day 1-Mix in one gallon glass jar, 1-1/2 cups starter, 1-20-28 ounce can peaches, cut up and undrained. 2-1/2 cups white sugar. (Keep on counter.) Stir once daily for 10 days.
Day 11-Add one can 20 ounce crushed pineapple, undrained and 2 1/2 cups white sugar. Stir once daily for 10 days.
Day 21-Add 20 ounce jar maraschino cherries, cut up and undrained and 2-1/2 cups white sugar. Stir once daily for 10 days.
Day 31-Drain fruit in colander for 2 hours, reserving liquid. 1-1/2 cups for yourself and the rest for friends. Makes 4 portions.
MIX- 3 boxes yellow cake mix, the no pudding type and 3 boxes vanilla pudding, 1 dozen eggs beaten, 2 cups oil and 3 cups walnut pieces. Add fruit mixture and stir gently. Fill greased and floured pans not quite 2/3 full.
BAKE at 350 degrees for the first 20 minutes then 325 degrees for 1-1/2 hours. Makes 6 medium sized loaves.
Doughnuts
Eloda Berkin
4 tbsp. melted butter
1 cup white sugar
3 eggs
1 cup milk, sweet
1 tsp. vanilla
4 cups flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
flour to roll
vegetable oil for deep frying
In a mixing bowl combine butter, sugar, eggs, milk and vanilla. Mix together.
Measure in flour, baking powder, salt, cinnamon and nutmeg. Stir well. Heat oil to 375 degrees.
Roll out dough 1/4 inch thick on floured surface and cut with doughnut cutter. Drop in hot oil, a few at a time, when light brown, turn over to cook the other side. Remove to paper towel lined tray. When cooled and drained, roll in powdered sugar. Remember to fry "holes" too.
4 tbsp. melted butter
1 cup white sugar
3 eggs
1 cup milk, sweet
1 tsp. vanilla
4 cups flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
flour to roll
vegetable oil for deep frying
In a mixing bowl combine butter, sugar, eggs, milk and vanilla. Mix together.
Measure in flour, baking powder, salt, cinnamon and nutmeg. Stir well. Heat oil to 375 degrees.
Roll out dough 1/4 inch thick on floured surface and cut with doughnut cutter. Drop in hot oil, a few at a time, when light brown, turn over to cook the other side. Remove to paper towel lined tray. When cooled and drained, roll in powdered sugar. Remember to fry "holes" too.
Crumb Cake
Eloda Berkin
1 cup butter
2 cup flour
1 cup white sugar
Mix fine, reserving 1 cup for icing
Add to rest:
1 egg
1 cup sour milk
1 cup raisins
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 tsp. baking soda
Spread reserve on cake and cook 40 minutes in 350 degree oven.
1 cup butter
2 cup flour
1 cup white sugar
Mix fine, reserving 1 cup for icing
Add to rest:
1 egg
1 cup sour milk
1 cup raisins
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1 tsp. baking soda
Spread reserve on cake and cook 40 minutes in 350 degree oven.
Coffee Cake
Eloda Berkin
1 cake yeast
1/4 cup luke warm water
1 cup scalded milk
2 cup sifted flour
1 egg, beaten
2/3 cup sugar
3/4 tsp. salt
4 tbsp. shortening
sugar
cinnamon
Soften yeast in water. Cook milk, add yeast and half the flour. Beat well and let rise until very light. Add egg, sugar, salt and melted shortening. Mix thoroughly and add remaining flour. Let rise until double in bulk. Pour into shallow greased pans. When light, sprinkle thinly with sugar and cinnamon. Bake in a 350 degree oven for 20 minutes. Serve hot. Makes 2 9-inch cakes.
1 cake yeast
1/4 cup luke warm water
1 cup scalded milk
2 cup sifted flour
1 egg, beaten
2/3 cup sugar
3/4 tsp. salt
4 tbsp. shortening
sugar
cinnamon
Soften yeast in water. Cook milk, add yeast and half the flour. Beat well and let rise until very light. Add egg, sugar, salt and melted shortening. Mix thoroughly and add remaining flour. Let rise until double in bulk. Pour into shallow greased pans. When light, sprinkle thinly with sugar and cinnamon. Bake in a 350 degree oven for 20 minutes. Serve hot. Makes 2 9-inch cakes.
Chocolate Mayonnaise Cake
Eloda Berkin
2 cups unsifted all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1-1/2 tsp. baking powder
1 tsp. baking soda
1 cup mayonnaise
1 cup water
1 tsp. vanilla
Grease 9x9x2 inch baking pan. Mix and sift flour, sugar, cocoa, baking powder, and baking soda into a large mixing bowl. Stir in mayonnaise.
Gradually stir in water and vanilla until smooth and blended. Pour into prepared pan. Bake at 350 degrees for 40-50 minutes or until cake tester inserted in centre comes out clean. Cool completely. Frost as desired.
2 cups unsifted all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1-1/2 tsp. baking powder
1 tsp. baking soda
1 cup mayonnaise
1 cup water
1 tsp. vanilla
Grease 9x9x2 inch baking pan. Mix and sift flour, sugar, cocoa, baking powder, and baking soda into a large mixing bowl. Stir in mayonnaise.
Gradually stir in water and vanilla until smooth and blended. Pour into prepared pan. Bake at 350 degrees for 40-50 minutes or until cake tester inserted in centre comes out clean. Cool completely. Frost as desired.
Chocolate Brownies
Eloda Berkin
1 cup sugar
2 tbsp. butter or margarine
1 egg
1 tsp. vanilla
2 squares (2 oz.) melted unsweetened chocolate
1 cup sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup undiluted can milk
1 cup chopped nuts, walnuts or pecans
Blend sugar, butter, egg and vanilla until fluffy. Add melted cocolate, mix well.
Mix flour, baking powder and salt. Add to sugar mixture alternately with can milk. Stir in nuts and blend well. Pour into buttered 9 inch pan. Bake brownies in moderate oven, (350 degrees), for 20 to 25 minutes.
1 cup sugar
2 tbsp. butter or margarine
1 egg
1 tsp. vanilla
2 squares (2 oz.) melted unsweetened chocolate
1 cup sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup undiluted can milk
1 cup chopped nuts, walnuts or pecans
Blend sugar, butter, egg and vanilla until fluffy. Add melted cocolate, mix well.
Mix flour, baking powder and salt. Add to sugar mixture alternately with can milk. Stir in nuts and blend well. Pour into buttered 9 inch pan. Bake brownies in moderate oven, (350 degrees), for 20 to 25 minutes.
Cherry Cheesecake
Eloda Berkin
"This was one of my favourite desserts that Mom made. It ended off a meal so nicely."
Crust:
2 cup graham cracker crumbs
4 tbsp. white sugar
1/2 cup melted butter
Heat over medium heat until it sticks together. Press in 9x14 pan. Save 1/2 cup for topping.
Filling:
Mix:
1 pkg. cream cheese
1 cup icing sugar
1 package dream whip
Spread 1 can cherry pie filling over. Sprinkle rest of mixture. Refrigerate.
"This was one of my favourite desserts that Mom made. It ended off a meal so nicely."
Crust:
2 cup graham cracker crumbs
4 tbsp. white sugar
1/2 cup melted butter
Heat over medium heat until it sticks together. Press in 9x14 pan. Save 1/2 cup for topping.
Filling:
Mix:
1 pkg. cream cheese
1 cup icing sugar
1 package dream whip
Spread 1 can cherry pie filling over. Sprinkle rest of mixture. Refrigerate.
Carrot & Pineapple Cupcakes
Eloda Berkin
First Ingredients:
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
Second Ingredients:
2 eggs
2/3 cup oil
1 tsp. vanilla
1 cup grated carrots
1/2 cup crushed pineapple with juice
Mix first set of ingredients in a large bowl. Make a well in the center.
In another bowl, beat eggs well. Add oil, vanilla, carrots, pineapple and juice. Pour into well and stir until moistened, (batter will have lumps). Fill greased muffin cups 3/4 full.
Bake at 325 degrees for 25 minutes.
First Ingredients:
1-1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
Second Ingredients:
2 eggs
2/3 cup oil
1 tsp. vanilla
1 cup grated carrots
1/2 cup crushed pineapple with juice
Mix first set of ingredients in a large bowl. Make a well in the center.
In another bowl, beat eggs well. Add oil, vanilla, carrots, pineapple and juice. Pour into well and stir until moistened, (batter will have lumps). Fill greased muffin cups 3/4 full.
Bake at 325 degrees for 25 minutes.
Cake Icing
Eloda Berkin
1 cup brown sugar
1 cup icing sugar
1 tsp. vanilla
1/4 cup milk
4 tbsp. butter
Boil brown sugar, milk and butter for 3 minutes and cool. Add vanilla and icing sugar. Beat until thick and spread on the cake.
1 cup brown sugar
1 cup icing sugar
1 tsp. vanilla
1/4 cup milk
4 tbsp. butter
Boil brown sugar, milk and butter for 3 minutes and cool. Add vanilla and icing sugar. Beat until thick and spread on the cake.
Butter Cream Frosting
Eloda Berkin
1/3 cup softened butter
2 cups sifted icing sugar
1 egg yolk
1 tsp. vanilla
1 tbsp. cream
Beat butter and 1/2 the icing sugar in large mixer bowl on medium speed of electric mixer until light. Beat egg yolk. Add cream, vanilla and beaten egg. Slowly add remaining sugar and beat until smooth.
1/3 cup softened butter
2 cups sifted icing sugar
1 egg yolk
1 tsp. vanilla
1 tbsp. cream
Beat butter and 1/2 the icing sugar in large mixer bowl on medium speed of electric mixer until light. Beat egg yolk. Add cream, vanilla and beaten egg. Slowly add remaining sugar and beat until smooth.
Boiled Raisin Cake
Eloda Berkin
2 cups seedless raisins
1/3 cup butter
1 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 cup hot water
2 cups flour
1/8 tsp. salt
1 tsp.baking soda
1/2 cup orange juice
1 tsp. vanilla
Mix raisins, butter, sugar, ginger and water in a saucepan. Place over high heat and bring to boiling point. Lower heat and simmer for 6 minutes.
Remove from heat and pour mixture into large bowl; allow to cool for 20 minutes.
Add orange juice, vanilla, combine dry ingredients to cooled raisin mixture and beat well with a wooden spoon.
Turn batter into well greased loaf pan. Using a spatula, make a path, (lengthwise) in the batter, so sides are higher than the center.
Bake at 350 degrees for 1 hour. Cool for 10 minutes then unmold and cool completely. Let cake ripen at least 1 day before slicing.
2 cups seedless raisins
1/3 cup butter
1 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 cup hot water
2 cups flour
1/8 tsp. salt
1 tsp.baking soda
1/2 cup orange juice
1 tsp. vanilla
Mix raisins, butter, sugar, ginger and water in a saucepan. Place over high heat and bring to boiling point. Lower heat and simmer for 6 minutes.
Remove from heat and pour mixture into large bowl; allow to cool for 20 minutes.
Add orange juice, vanilla, combine dry ingredients to cooled raisin mixture and beat well with a wooden spoon.
Turn batter into well greased loaf pan. Using a spatula, make a path, (lengthwise) in the batter, so sides are higher than the center.
Bake at 350 degrees for 1 hour. Cool for 10 minutes then unmold and cool completely. Let cake ripen at least 1 day before slicing.
Aunt Joyce's Fudge
Joyce Boyer
"One night while talking to Aunt Joyce on the phone, she told me this recipe and explained just how easy it was to make. I wrote it on the back of an old envelope that nearly got tossed in the garbage until I saw what it was. "
1 can sweetened condensed milk
1/2 pkg. butterscotch chips
1/2 pkg. chocolate chips
Melt chips with milk and put in greased pan. Refrigerate.
"One night while talking to Aunt Joyce on the phone, she told me this recipe and explained just how easy it was to make. I wrote it on the back of an old envelope that nearly got tossed in the garbage until I saw what it was. "
1 can sweetened condensed milk
1/2 pkg. butterscotch chips
1/2 pkg. chocolate chips
Melt chips with milk and put in greased pan. Refrigerate.
Anne's Apple Cake
Marilyn Maville
Mix:
2 cups white sugar
1/2 cup salad oil
2 tsp vanilla
2 eggs, well beaten
Add:
4 cups of diced apples
1 cup coconut or nuts or ½ of each
In a separate bowl mix:
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon, then mix 2 bowls together.
Bake in 10 x 12 inch dish greased or tin dish greased & floured@ 350 F x 50-60 minutes.
Top while hot with a mixture of ½ cup brown sugar & 2 tbsp butter & 5 tbsp carnation milk & cook 10 minutes.
Mix:
2 cups white sugar
1/2 cup salad oil
2 tsp vanilla
2 eggs, well beaten
Add:
4 cups of diced apples
1 cup coconut or nuts or ½ of each
In a separate bowl mix:
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon, then mix 2 bowls together.
Bake in 10 x 12 inch dish greased or tin dish greased & floured@ 350 F x 50-60 minutes.
Top while hot with a mixture of ½ cup brown sugar & 2 tbsp butter & 5 tbsp carnation milk & cook 10 minutes.
Anise Cake
Eloda Berkin
3/4 cup oil
1-1/3 white sugar
3 eggs
Beat until fluffy.
Add:
1/2 tsp. anise extract or 1/4 tsp. liquid anise
1 tsp. lemon extract
2-1/2 cup flour
1 cup milk
4 tsp. baking powder
Mix well and bake in angel food cake pan, (10 inch size). Bake at 350 degrees for 55 minutes. Ice cake with vanilla icing.
3/4 cup oil
1-1/3 white sugar
3 eggs
Beat until fluffy.
Add:
1/2 tsp. anise extract or 1/4 tsp. liquid anise
1 tsp. lemon extract
2-1/2 cup flour
1 cup milk
4 tsp. baking powder
Mix well and bake in angel food cake pan, (10 inch size). Bake at 350 degrees for 55 minutes. Ice cake with vanilla icing.
Zucchini Bread
When the garden was bountiful, Mom would make preparations for the winter by making and freezing this bread. This recipe was also used to make carrot cake and banana bread.
Eloda Berkin
1/3 cups butter
1 cup sugar
2 eggs
1 cup zucchini
1/3 cups water
1-1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
cinnamon
cloves
chopped nuts
Cream butter and sugar together. Beat eggs with water then add to butter/sugar mixture. Mash zucchini then add to creamed mixture.
Sift flour, baking soda and baking powder. Add salt, cinnamon, ground cloves, mix with zucchini mixture then add chopped nuts.
Bake at 350 degrees for 50 minutes.
Eloda Berkin
1/3 cups butter
1 cup sugar
2 eggs
1 cup zucchini
1/3 cups water
1-1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
cinnamon
cloves
chopped nuts
Cream butter and sugar together. Beat eggs with water then add to butter/sugar mixture. Mash zucchini then add to creamed mixture.
Sift flour, baking soda and baking powder. Add salt, cinnamon, ground cloves, mix with zucchini mixture then add chopped nuts.
Bake at 350 degrees for 50 minutes.
Old Fashioned Johnny Cakes
Eloda Berkin
1 cup flour
1/2 cup sugar, scant
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
3/4 cup cornmeal
1 egg
1 cup buttermilk or sour milk
2 tbsp. shortening
Preheat oven to 350 degrees.
Mix and sift flour, sugar, baking powder, baking soda and salt. Add cornmeal.
Beat eggs and milk then add to flour mixture.
Bake in 8 inch square pan, greased with shortening for 20-30 minutes.
1 cup flour
1/2 cup sugar, scant
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
3/4 cup cornmeal
1 egg
1 cup buttermilk or sour milk
2 tbsp. shortening
Preheat oven to 350 degrees.
Mix and sift flour, sugar, baking powder, baking soda and salt. Add cornmeal.
Beat eggs and milk then add to flour mixture.
Bake in 8 inch square pan, greased with shortening for 20-30 minutes.
Lettuja
Eloda Berkin
"I remember making these at our neighbours, the Vaittinen's, with Trudy. After doing a search through google, I discovered that they are also called Finnish Pancakes."
3 eggs
1/2 tsp. salt
1 tsp. sugar
1 cup milk
1/2 cup flour
1 tsp. melted butter
Mix all ingredients together and bring frying pan to a sizzle. Pour mixture into pan in thin even layer.
When all moisture has disappeared, remove from pan and add toppings. Roll and eat. Serve with jam or icing sugar.
"I remember making these at our neighbours, the Vaittinen's, with Trudy. After doing a search through google, I discovered that they are also called Finnish Pancakes."
3 eggs
1/2 tsp. salt
1 tsp. sugar
1 cup milk
1/2 cup flour
1 tsp. melted butter
Mix all ingredients together and bring frying pan to a sizzle. Pour mixture into pan in thin even layer.
When all moisture has disappeared, remove from pan and add toppings. Roll and eat. Serve with jam or icing sugar.
Date-Nut Loaf
Eloda Berkin
1 cup chopped dates
1 tsp. baking soda
3/4 cups boiling water
1 egg
3/4 cups brown sugar
1 tsp. salt
1 tsp. vanilla
1-1/3 cups sifted flour
1 tsp. baking powder
3/4 cups chopped walnuts
1/4 cups melted butter
Place chopped dates in a bowl, add baking soda. Pour boiling water over dates and mix well. Let stand until cool. Beat egg in a small bowl, until light and add sugar gradually, beating between additions, add salt and vanilla. Combine with date mixture. Add cooled, melted butter and chopped walnuts; mix well. Pour into a well greased 9x5 inch loaf pan. Bake at 350 degrees for 50-60 minutes.
1 cup chopped dates
1 tsp. baking soda
3/4 cups boiling water
1 egg
3/4 cups brown sugar
1 tsp. salt
1 tsp. vanilla
1-1/3 cups sifted flour
1 tsp. baking powder
3/4 cups chopped walnuts
1/4 cups melted butter
Place chopped dates in a bowl, add baking soda. Pour boiling water over dates and mix well. Let stand until cool. Beat egg in a small bowl, until light and add sugar gradually, beating between additions, add salt and vanilla. Combine with date mixture. Add cooled, melted butter and chopped walnuts; mix well. Pour into a well greased 9x5 inch loaf pan. Bake at 350 degrees for 50-60 minutes.
Carrot Loaf
Eloda Berkin
1/2 cup oil
2 eggs
1 cup white sugar
1 cup grated carrots
1-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 cups walnuts
Beat oil, eggs and sugar in mixing bowl until blended. Add carrots.
Combine flour, baking powder, baking soda, cinnamon and walnuts in another bowl. Pour into carrot batter.
Stir together until moistened. Pour into loaf pan.
Bake at 350 degrees for 1 hour.
1/2 cup oil
2 eggs
1 cup white sugar
1 cup grated carrots
1-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 cups walnuts
Beat oil, eggs and sugar in mixing bowl until blended. Add carrots.
Combine flour, baking powder, baking soda, cinnamon and walnuts in another bowl. Pour into carrot batter.
Stir together until moistened. Pour into loaf pan.
Bake at 350 degrees for 1 hour.
Buttermilk Bran Muffins
Eloda Berkin
4 cup all bran
2 cup nature bran
1 tsp. salt
2 cup boiling water
1 quart buttermilk
1 cup soft shortening
3 cup sugar
5 eggs
5 level tsp. baking soda
1/4 cup molasses
5 cup flour
raisins
In a large bowl, combine first four ingredients. Cool slightly then add buttermilk and stir well. Cream shortening with sugar. Add eggs, baking soda then molasses. Add to creamed mixture then add raisins. Stir only until flour is blended. Pour into greased muffin tins. Bake at 425 degrees for 10 minutes. Store in refrigerator.
4 cup all bran
2 cup nature bran
1 tsp. salt
2 cup boiling water
1 quart buttermilk
1 cup soft shortening
3 cup sugar
5 eggs
5 level tsp. baking soda
1/4 cup molasses
5 cup flour
raisins
In a large bowl, combine first four ingredients. Cool slightly then add buttermilk and stir well. Cream shortening with sugar. Add eggs, baking soda then molasses. Add to creamed mixture then add raisins. Stir only until flour is blended. Pour into greased muffin tins. Bake at 425 degrees for 10 minutes. Store in refrigerator.
Bran Muffins
Eloda Berkin
First Ingredients:
2 cup white sugar
4 eggs
1-1/2 cup oil
3 cup bran flakes
5-1/2 cup flour
1 quart buttermilk (1/2 at a time)
Second Ingredients:
2 tsp. baking soda (last half buttermilk)
1 tsp. salt
1/2 cup molasses
2 cup all bran
2 cup raisins
Mix First Ingredients, add 1/2 quart buttermilk, add soda to last 1/2 in carton, add to Second Ingredients and mix well. Let stand 2 days. If too thick, add a little milk. Bake at 400 degrees for 12-15 minutes.
First Ingredients:
2 cup white sugar
4 eggs
1-1/2 cup oil
3 cup bran flakes
5-1/2 cup flour
1 quart buttermilk (1/2 at a time)
Second Ingredients:
2 tsp. baking soda (last half buttermilk)
1 tsp. salt
1/2 cup molasses
2 cup all bran
2 cup raisins
Mix First Ingredients, add 1/2 quart buttermilk, add soda to last 1/2 in carton, add to Second Ingredients and mix well. Let stand 2 days. If too thick, add a little milk. Bake at 400 degrees for 12-15 minutes.
Banana Loaf (Grandma Miller)
Eloda Berkin
2 tbsp. melted butter
1 cup white sugar
2 eggs
1 cup mashed bananas
1-1/2 cup flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Combine butter, sugar and 1 egg in mixing bowl. Beat until smooth then add other egg. Stir in banana.
In another bowl, mix flour, baking powder, soda and salt. Stir well. Add all at once to the banana mixture. Stir until moistened.
Transfer to loaf pan. Bake in 350 degree oven for 1 hour or until done.
Let stand 10 minutes then remove to cake rack to cool.
Beat it and bake in loaf pan.
2 tbsp. melted butter
1 cup white sugar
2 eggs
1 cup mashed bananas
1-1/2 cup flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Combine butter, sugar and 1 egg in mixing bowl. Beat until smooth then add other egg. Stir in banana.
In another bowl, mix flour, baking powder, soda and salt. Stir well. Add all at once to the banana mixture. Stir until moistened.
Transfer to loaf pan. Bake in 350 degree oven for 1 hour or until done.
Let stand 10 minutes then remove to cake rack to cool.
Beat it and bake in loaf pan.
Banana Loaf
Eloda Berkin
1/2 cup oil
1 cup sugar
2 eggs
1 cup mashed bananas
1 tsp. lemon juice
2 cup flour
3 tsp. baking powder
1 tsp. salt
Cream oil and sugar together. Beat eggs then add to oil and sugar. Mash bananas and add lemon juice. Add to creamed mixture.
Sift flour and baking powder. Add salt then mix with banana mixture.
Bake at 325 degrees for 1 hour.
1/2 cup oil
1 cup sugar
2 eggs
1 cup mashed bananas
1 tsp. lemon juice
2 cup flour
3 tsp. baking powder
1 tsp. salt
Cream oil and sugar together. Beat eggs then add to oil and sugar. Mash bananas and add lemon juice. Add to creamed mixture.
Sift flour and baking powder. Add salt then mix with banana mixture.
Bake at 325 degrees for 1 hour.
Banana Bread
Eloda Berkin
1-3/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed bananas (3 or 4)
Mix and sift flour, baking powder, baking soda and salt. Cream shortening, add sugar gradually and then well beaten eggs. To this, add the flour mixture alternately with the bananas, a small amount at a time, beating until smooth after each addition. Turn into well greased loaf pan and bake in moderate oven, 350 degrees for 45 minutes to an hour or until done.
1-3/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed bananas (3 or 4)
Mix and sift flour, baking powder, baking soda and salt. Cream shortening, add sugar gradually and then well beaten eggs. To this, add the flour mixture alternately with the bananas, a small amount at a time, beating until smooth after each addition. Turn into well greased loaf pan and bake in moderate oven, 350 degrees for 45 minutes to an hour or until done.
Tia Maria
Tia Maria
Eloda Berkin
"I remember enjoying this liqueur around Christmas time. I think it may be a contributing factor to me enjoying coffee."
Combine in large saucepan:
2 cups white sugar
3 tbsp. instant coffee
1 cup water
Heat above ingredients for 4-6 minutes maximum until it begins to bubble.
DO NOT BOIL!!
Remove foam that appears on cooled mixture.
Add 1 tsp. vanilla
1-26 oz. bottle LCBO alcohol.
Bottle.
Eloda Berkin
"I remember enjoying this liqueur around Christmas time. I think it may be a contributing factor to me enjoying coffee."
Combine in large saucepan:
2 cups white sugar
3 tbsp. instant coffee
1 cup water
Heat above ingredients for 4-6 minutes maximum until it begins to bubble.
DO NOT BOIL!!
Remove foam that appears on cooled mixture.
Add 1 tsp. vanilla
1-26 oz. bottle LCBO alcohol.
Bottle.
Kahlua
Kahlua
Eloda Berkin
"This is a recipe that Mom made quite often during the Christmas season."
3 cups white sugar
4 cups water
12 tsp. coffee
Bring to boil, simmer 1 hour, let cool.
Add:
2 tsp. vanilla
1-40 oz. alcohol
Makes 2-40 oz. bottles.
Eloda Berkin
"This is a recipe that Mom made quite often during the Christmas season."
3 cups white sugar
4 cups water
12 tsp. coffee
Bring to boil, simmer 1 hour, let cool.
Add:
2 tsp. vanilla
1-40 oz. alcohol
Makes 2-40 oz. bottles.
John Allen's Egg Nog
John Allen's Egg Nog
Eloda Berkin
"This recipe was handwritten by John in Mom's Blue Binder Cookbook. I've made a few wording changes to the original because I do remember enjoying it very much".
1 beaten egg for every cup of milk
1 teaspoon vanilla
1 dash of nutmeg
2 tablespoons sugar
Mix eggs, milk, vanilla and sugar together, rum may be added. Top with
nutmeg.
Eloda Berkin
"This recipe was handwritten by John in Mom's Blue Binder Cookbook. I've made a few wording changes to the original because I do remember enjoying it very much".
1 beaten egg for every cup of milk
1 teaspoon vanilla
1 dash of nutmeg
2 tablespoons sugar
Mix eggs, milk, vanilla and sugar together, rum may be added. Top with
nutmeg.
Ruth's Irish Cream Liqueur
In 1998, when we first connected to the internet, I started collecting all kinds of Irish Cream Liqueur recipes. This recipe was the first one I tried because making anything with raw eggs makes me nervous and the other recipes called for them, so they were disposed of.
Over the years, I've made changes to the original recipe and usually make it 3 to 4 times a year.
Ruth's Irish Cream Liqueur
Ruth Berkin Johnson
1 cup table cream
1 can condensed milk, (300 g)
1 cup Irish Whiskey (or other alcohol*)
1 tsp. instant coffee (brand name)
2 tbsp. chocolate syrup
1 tsp. vanilla extract
1 tsp. almond extract (or any other flavour **)
1. Mix well in food processor or blender and store in refrigerator in bottle. Shake well before pouring.
*rum, vodka or inexpensive whiskey may also be used.
**rum, coconut, orange or banana extracts may also be used.
Over the years, I've made changes to the original recipe and usually make it 3 to 4 times a year.
Ruth's Irish Cream Liqueur
Ruth Berkin Johnson
1 cup table cream
1 can condensed milk, (300 g)
1 cup Irish Whiskey (or other alcohol*)
1 tsp. instant coffee (brand name)
2 tbsp. chocolate syrup
1 tsp. vanilla extract
1 tsp. almond extract (or any other flavour **)
1. Mix well in food processor or blender and store in refrigerator in bottle. Shake well before pouring.
*rum, vodka or inexpensive whiskey may also be used.
**rum, coconut, orange or banana extracts may also be used.
Grape Wine
Grape Wine
Eloda Berkin
"I recall seeing wine in a crock with a balloon on top but don't recall this recipe in particular.
2 -6 oz. tins frozen grape juice
4 cups sugar
1 tsp. dry yeast
Fill 1 gallon jar to 3 inches from top, dissolve sugar, pull balloon over top of jar and let stand approximately 5-6 weeks at room temperature.
Eloda Berkin
"I recall seeing wine in a crock with a balloon on top but don't recall this recipe in particular.
2 -6 oz. tins frozen grape juice
4 cups sugar
1 tsp. dry yeast
Fill 1 gallon jar to 3 inches from top, dissolve sugar, pull balloon over top of jar and let stand approximately 5-6 weeks at room temperature.
Gloria's Slush
Gloria's Slush
Eloda Berkin
"Mom received this recipe from Auntie Gloria Miller, (Uncle Tom's wife), at one time and she must have enjoyed it because it was in her blue book binder cookbook."
1 cup sugar
1 cup boiling water
1-12 oz. frozen can orange juice
1-12 oz. frozen can pink lemonade
1-40 oz. bottle ginger ale or lemon-lime flavoured pop
Melt sugar in water then add frozen juices to water and mix.
Put in freezer and leave at least 24 hours.
Store in freezer and mix with pop.
Eloda Berkin
"Mom received this recipe from Auntie Gloria Miller, (Uncle Tom's wife), at one time and she must have enjoyed it because it was in her blue book binder cookbook."
1 cup sugar
1 cup boiling water
1-12 oz. frozen can orange juice
1-12 oz. frozen can pink lemonade
1-40 oz. bottle ginger ale or lemon-lime flavoured pop
Melt sugar in water then add frozen juices to water and mix.
Put in freezer and leave at least 24 hours.
Store in freezer and mix with pop.
Dandelion Wine
Dandelion Wine
Eloda Berkin
Cover 4 quarts of dandelion blossoms (partly pecked) with boiling water. Boil for 1/2 hour. Cool and strain. Bring juice to a boil. Add 3 tablespoons white sugar, (6 cups), 2 oranges and 2 lemons, cut up. When cool, strain again.
When still lukewarm, add a royal yeast cake. Place on a slice of toasted bread. Let sit in a crock for 2 or 3 days until through working. Bottle. Will be ready for use in about 6 weeks.
Eloda Berkin
Cover 4 quarts of dandelion blossoms (partly pecked) with boiling water. Boil for 1/2 hour. Cool and strain. Bring juice to a boil. Add 3 tablespoons white sugar, (6 cups), 2 oranges and 2 lemons, cut up. When cool, strain again.
When still lukewarm, add a royal yeast cake. Place on a slice of toasted bread. Let sit in a crock for 2 or 3 days until through working. Bottle. Will be ready for use in about 6 weeks.
Chokecherry Wine
Chokecherry Wine
Eloda Berkin
"Lisa and I both remember this recipe! It was so good with ginger ale."
Cover chokecherries with boiling water and let stand for a week. Let drain. Don't squeeze. Bring to a boil. Add 1 cup of sugar to 2 cups of juice. Don't let it boil over, (2 minutes). When cool, add a royal yeast cake or a piece of browned toast. Strain and bottle. Will be ready in 4 or 5 days.
Eloda Berkin
"Lisa and I both remember this recipe! It was so good with ginger ale."
Cover chokecherries with boiling water and let stand for a week. Let drain. Don't squeeze. Bring to a boil. Add 1 cup of sugar to 2 cups of juice. Don't let it boil over, (2 minutes). When cool, add a royal yeast cake or a piece of browned toast. Strain and bottle. Will be ready in 4 or 5 days.
Cherry Wine
Cherry Wine
Eloda Berkin
"I don't remember this recipe but I do remember the toast and yeast procedure happening for a few of the wine processes."
Cherries
14 cups white sugar
2 packages yeast
raisins
toast
Let sit 14 days.
Eloda Berkin
"I don't remember this recipe but I do remember the toast and yeast procedure happening for a few of the wine processes."
Cherries
14 cups white sugar
2 packages yeast
raisins
toast
Let sit 14 days.
Friday, December 5, 2008
Pizza with Pizzazz
Mom's pizza crust was fantastic! Like nothing I've ever tasted from a take-out or frozen pizza anywhere.
1 cup water
1 package yeast
2 tsp honey
1 tsp salt
1 tbsp soft butter
2 cups whole wheat flour
3/4 cups wheat germ
few drops salad oil
Soften the yeast in the warm water for 5 minutes then stir in honey, salt and butter. In a separate bowl, mix the flour and wheat germ then add half of it to the yeast. Add the rest to yeast mixture then spread on pan. Let stand in a warm place for 15 minutes then brush with oil.
Bake at 425 degrees for 12 minutes or until crust is brown. Cool for a few minutes then add toppings.
1 cup water
1 package yeast
2 tsp honey
1 tsp salt
1 tbsp soft butter
2 cups whole wheat flour
3/4 cups wheat germ
few drops salad oil
Soften the yeast in the warm water for 5 minutes then stir in honey, salt and butter. In a separate bowl, mix the flour and wheat germ then add half of it to the yeast. Add the rest to yeast mixture then spread on pan. Let stand in a warm place for 15 minutes then brush with oil.
Bake at 425 degrees for 12 minutes or until crust is brown. Cool for a few minutes then add toppings.
Topping for Pizza
Quite often Mom would make homemade pizza! It was better than any take-out or frozen pizza anywhere!
2 tablespoons oil
pizza sauce
grated mozzarella cheese
onions
green pepper
mushrooms
pepperoni
Brush oil on dough, spread with pizza sauce, cheese, onions, green pepper, mushrooms & pepperoni.
Bake at 425 degrees for 20-25 minutes.
2 tablespoons oil
pizza sauce
grated mozzarella cheese
onions
green pepper
mushrooms
pepperoni
Brush oil on dough, spread with pizza sauce, cheese, onions, green pepper, mushrooms & pepperoni.
Bake at 425 degrees for 20-25 minutes.
Smoked Brined Steaks
1 quart water
1/2 cup salt
1/2 cup white sugar
1/2 cup brown sugar
Place steaks in brine and let stand for 12 to 14 hours. Drain in cold water and let stand for 1 hour until sticky. Dry with a towel. Smoke 12 hours for 2 inch steaks.
1/2 cup salt
1/2 cup white sugar
1/2 cup brown sugar
Place steaks in brine and let stand for 12 to 14 hours. Drain in cold water and let stand for 1 hour until sticky. Dry with a towel. Smoke 12 hours for 2 inch steaks.
Gloria's Slush--old post--do not add
This recipe was provided by Auntie Gloria Miller, (Uncle Tom's wife). Mom must have tried it and asked for the recipe.
1 cup sugar
1 cup boiling water
1-12 oz. frozen can orange juice
1-12 oz. frozen can pink lemonade
1-40 oz. bottle ginger ale or lemon-lime flavoured pop
Melt sugar in water then add frozen juices to water and mix. Put in freezer and leave at least 24 hours.
Store in freezer and mix with pop.
1 cup sugar
1 cup boiling water
1-12 oz. frozen can orange juice
1-12 oz. frozen can pink lemonade
1-40 oz. bottle ginger ale or lemon-lime flavoured pop
Melt sugar in water then add frozen juices to water and mix. Put in freezer and leave at least 24 hours.
Store in freezer and mix with pop.
Gloria's Copper Penny Marinated Carrots
Many of Mom's recipes have people's names on them. This recipe was provided by Auntie Gloria Miller, (Uncle Tom's wife). Mom must have tried it one time it was made and she asked for the recipe.
2 lbs. carrots, cut in slices
steam until crispy tender
Sauce:
1 can tomato soup
1 cup white sugar
1 tsp. dry mustard
1/2 cup salad oil
3/4 cups vinegar
1 tsp worchestershire sauce
Mix sauce ingredients together well. Heat slightly to dissolve the sugar.
To cooked carrots, add 1 large diced onion and 1 large diced green pepper. Pour sauce over all.
2 lbs. carrots, cut in slices
steam until crispy tender
Sauce:
1 can tomato soup
1 cup white sugar
1 tsp. dry mustard
1/2 cup salad oil
3/4 cups vinegar
1 tsp worchestershire sauce
Mix sauce ingredients together well. Heat slightly to dissolve the sugar.
To cooked carrots, add 1 large diced onion and 1 large diced green pepper. Pour sauce over all.
Apple Date Oatmeal Cookies
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds
Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each.
Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds. Drop by tablespoonfuls onto greased cookie sheets.
Bake in a 350 degree oven for 15-19 minutes until lightly browned. Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.
Yield: About two dozen cookies.
1/2 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats, uncooked
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup cored, chopped apples
1/2 cup chopped dates
1/2 cup sunflower seeds
Sift together flours, baking powder, cinnamon, nutmeg and salt; stir in oats. In a large mixing bowl, cream butter and sugar; add eggs, one at a time, beating well after each.
Gently stir in dry ingredients, fold in apples, dates, and sunflower seeds. Drop by tablespoonfuls onto greased cookie sheets.
Bake in a 350 degree oven for 15-19 minutes until lightly browned. Remove from sheet; cool thoroughly on wire racks. Store in plastic containers with seals.
Yield: About two dozen cookies.
Zucchini Bread
When the garden was bountiful, Mom would make preparations for the winter by making and freezing this bread. This recipe was also used to make carrot cake and banana bread.
1/3 cups butter
1 cup sugar
2 eggs
1 cup grated zucchini
1/3 cups water
1-1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
cinnamon
cloves
chopped nuts
Cream butter and sugar together. Beat eggs with water then add to butter/sugar mixture. Mash zucchini then add to creamed mixture.
Sift flour, baking soda and baking powder. Add salt, cinnamon and ground cloves. Mix with zucchini mixture then add chopped nuts.
Bake at 350 degrees for 50 minutes.
1/3 cups butter
1 cup sugar
2 eggs
1 cup grated zucchini
1/3 cups water
1-1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
cinnamon
cloves
chopped nuts
Cream butter and sugar together. Beat eggs with water then add to butter/sugar mixture. Mash zucchini then add to creamed mixture.
Sift flour, baking soda and baking powder. Add salt, cinnamon and ground cloves. Mix with zucchini mixture then add chopped nuts.
Bake at 350 degrees for 50 minutes.
Thursday, December 4, 2008
Peanut Butter Cookies
The smell of these cookies was always inviting!
1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1-1/4 cup flour
1/4 tsp. salt
1 tsp. vanilla
1 egg
1/2 tsp. baking powder
3/4 tsp. baking soda
Cream shortening and peanut butter. Add sugar, egg and vanilla, and beat until fluffy. Add flour, salt, baking powder and soda and mix will. Roll into balls and flatten between palms of hands or make criss-cross marks with a fork. Bake in a 400 degree oven until cookies are full of cracks and golden brown, (about 12 minutes).
1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1-1/4 cup flour
1/4 tsp. salt
1 tsp. vanilla
1 egg
1/2 tsp. baking powder
3/4 tsp. baking soda
Cream shortening and peanut butter. Add sugar, egg and vanilla, and beat until fluffy. Add flour, salt, baking powder and soda and mix will. Roll into balls and flatten between palms of hands or make criss-cross marks with a fork. Bake in a 400 degree oven until cookies are full of cracks and golden brown, (about 12 minutes).
Raw Potato Cakes
2 eggs
2 cups grated raw potatoes
1 tsp. salt
2 tbsp. flour
chopped onion, optional
Beat eggs, add potatoes and salt. Stir in flour and onion, form into patties and fry in hot fat. Turn to brown both sides.
2 cups grated raw potatoes
1 tsp. salt
2 tbsp. flour
chopped onion, optional
Beat eggs, add potatoes and salt. Stir in flour and onion, form into patties and fry in hot fat. Turn to brown both sides.
Friendship Cake
This recipe was added after the book was typed, in my handwriting!
Do NOT refrigerate starter!!
Day 1-Mix in one gallon glass jar, 1-1/2 cups starter, 1-20-28 oz. can peaches, cut up and undrained. 2-1/2 cups white sugar. (Keep on counter.) Stir once daily for 10 days.
Day 11-Add one can 20 oz. crushed pineapple, undrained and 2 1/2 cups white sugar. Stir once daily for 10 days.
Day 21-Add 20 oz. jar maraschino cherries, cut up and undrained and 2-1/2 cups white sugar. Stir once daily for 10 days.
Day 31-Drain fruit in colander for 2 hours, reserving liquid. 1-1/2 cups for yourself and the rest for friends. Makes 4 portions.
MIX- 3 boxes yellow cake mix, the no pudding type and 3 boxes vanilla pudding, 1 dozen eggs beaten, 2 cups oil and 3 cups walnut pieces. Add fruit mixture and stir gently. Fill greased and floured pans not quite 2/3 full.
BAKE at 350 for the first 20 minutes then 325 degrees for 1-1/2 hours. Makes 6 medium sized loaves.
Do NOT refrigerate starter!!
Day 1-Mix in one gallon glass jar, 1-1/2 cups starter, 1-20-28 oz. can peaches, cut up and undrained. 2-1/2 cups white sugar. (Keep on counter.) Stir once daily for 10 days.
Day 11-Add one can 20 oz. crushed pineapple, undrained and 2 1/2 cups white sugar. Stir once daily for 10 days.
Day 21-Add 20 oz. jar maraschino cherries, cut up and undrained and 2-1/2 cups white sugar. Stir once daily for 10 days.
Day 31-Drain fruit in colander for 2 hours, reserving liquid. 1-1/2 cups for yourself and the rest for friends. Makes 4 portions.
MIX- 3 boxes yellow cake mix, the no pudding type and 3 boxes vanilla pudding, 1 dozen eggs beaten, 2 cups oil and 3 cups walnut pieces. Add fruit mixture and stir gently. Fill greased and floured pans not quite 2/3 full.
BAKE at 350 for the first 20 minutes then 325 degrees for 1-1/2 hours. Makes 6 medium sized loaves.
Lime Cottage Cheese Salad
Mom used to make this salad in the summer when we went to camp. In her original recipe from the Blue Binder Cookbook the only instructions were DO NOT ADD COLD WATER. After doing some research I found the recipe in one of my cookbooks and made it.
1-1/2 cans crushed pineapple, (14 oz.)
1/2 to 3/4 cup boiling water
1-6 oz. pkg. lime jello
1 cup finely chopped celery
1/2 cup salad dressing
1 small carton cottage cheese, small curd
Drain pineapple well, reserving liquid. Add liquid and water together and heat to boiling. Add jelly powder and stir until dissolved. Add celery, salad dressing and cottage cheese. Mix well then pour into salad mold or individual serving cups. Refrigerate to set.
1-1/2 cans crushed pineapple, (14 oz.)
1/2 to 3/4 cup boiling water
1-6 oz. pkg. lime jello
1 cup finely chopped celery
1/2 cup salad dressing
1 small carton cottage cheese, small curd
Drain pineapple well, reserving liquid. Add liquid and water together and heat to boiling. Add jelly powder and stir until dissolved. Add celery, salad dressing and cottage cheese. Mix well then pour into salad mold or individual serving cups. Refrigerate to set.
Mom B's Stuffed Peppers
This is one of the few recipes that Mom showed me how to make, step by step. It was after I moved to Brampton and came home for a visit. Mom picked me up at the airport and we went to the camp. This is one of my favourite recipes of Mom's because it has memories attached to it. I wrote it down after we made it and make it to this day.
6 large green peppers
1 lb. ground beef
1 chopped onion
1 tsp. salt
1/2 tsp. minced or 2 cloves fresh garlic
splash worchestershire sauce
1 cup cooked rice
1-15 oz. can tomato sauce
3/4 cup shredded mozzarella cheese
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain. Cook and stir hamburger and onion in 10 inch skillet until hamburger is light brown; drain. Stir in garlic, rice, salt and 1/2 can tomato sauce; heat through. Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish with 1/2 the remaining sauce from the can. Pour remaining sauce over peppers. Cover, cook in 350 degree oven for 45 minutes. Uncover, cook 15 minutes longer. Sprinkle with cheese.
For variety in flavour and colour, use red, yellow and orange peppers also. The meat mixture works quite well in cabbage rolls, too!
6 large green peppers
1 lb. ground beef
1 chopped onion
1 tsp. salt
1/2 tsp. minced or 2 cloves fresh garlic
splash worchestershire sauce
1 cup cooked rice
1-15 oz. can tomato sauce
3/4 cup shredded mozzarella cheese
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain. Cook and stir hamburger and onion in 10 inch skillet until hamburger is light brown; drain. Stir in garlic, rice, salt and 1/2 can tomato sauce; heat through. Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish with 1/2 the remaining sauce from the can. Pour remaining sauce over peppers. Cover, cook in 350 degree oven for 45 minutes. Uncover, cook 15 minutes longer. Sprinkle with cheese.
For variety in flavour and colour, use red, yellow and orange peppers also. The meat mixture works quite well in cabbage rolls, too!
Tomato Pie
I look forward to trying this recipe once our tomatoes start to ripen in the garden. Mom told me about this recipe years ago and even mailed me a copy of it so I could try it. My sister who doesn't like tomatoes, likes this recipe!
1 cup bread crumbs
3 ripe tomatoes, peeled
1 onion, thinly sliced
2 cups grated cheddar cheese
3 eggs
4 slices bacon, partially cooked
In a deep dish pan, buttered well layer twice, crumbs, tomatoes, onions and cheese. Beat eggs, place on top with bacon. Bake at 35o degrees F for 35-45 minutes.
1 cup bread crumbs
3 ripe tomatoes, peeled
1 onion, thinly sliced
2 cups grated cheddar cheese
3 eggs
4 slices bacon, partially cooked
In a deep dish pan, buttered well layer twice, crumbs, tomatoes, onions and cheese. Beat eggs, place on top with bacon. Bake at 35o degrees F for 35-45 minutes.
Peanut Butter Balls
I remember Mom making these cookies and freezing for Christmas. Sometimes they were found by Lisa and I and eaten while still in their frozen state. Mom would sigh but then make more.
2 tbsp. butter
1 cup peanut butter
1 cup coconut
1 cup crushed nuts
1 cup icing sugar
Mix all above together add more peanut butter if needed to make mixture sticky to touch. Roll in balls, dip hands in water so balls won't stick to hands, put in refrigerator on tray. Shave 1/4 wax, add chocolate, melt on low heat. Use toothpicks then place on wax paper.
2 tbsp. butter
1 cup peanut butter
1 cup coconut
1 cup crushed nuts
1 cup icing sugar
Mix all above together add more peanut butter if needed to make mixture sticky to touch. Roll in balls, dip hands in water so balls won't stick to hands, put in refrigerator on tray. Shave 1/4 wax, add chocolate, melt on low heat. Use toothpicks then place on wax paper.
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