Velvet Cake

Velvet cake

1 cup nutmeats, finely chopped
2 1/2 cups pastry flour
4 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup sugar
2/3 cup butter
1 1/2 cup milk
1 teaspoon vanilla
2/3 cup egg whites, unbeaten
1-oz semi-sweet chocolate

Sprinkle nutmeats evenly over bottoms of 2 well-greased and lightly floured 9-inch layer pans. Sift together flour , baking powder, salt and sugar. Add butter, milk and vanilla. Beat 1 1/2 minutes on mixer. Add egg whites and beat another 1 1/2 minutes. Spoon 1/4 batter into each pan. Sprinkle with grated chocolate into each pan. Spoon remaining half of batter into pans. spreading carefully, so chocolate is not disturbed. Bake 35 to 40 minutes at 350 degrees. Cool 20 to 30 minutes before turning out.

Frosting

2 squares unsweetened chocolate
1/2 cup white sugar
1/4 cup water
4 eeg yolks
1/2 cup butter
1 teaspoon vanilla
2 cup confectioners sugar, sifted

Cook sugar, chocolate and water over low heat until chocolate melts. Remove from heat. Add egg yolks and beat thoroughly. Cool. Cream butter, vanilla and blend in sugar. Add cooled chocolate mixture. Beat until smooth. Spread on cake layers. Sprinkle with nutmeats.

Festive Cherryettes

Festive Cherryettes

1/2 cup confectioners sugar
3/4 cup shortening
1/4 cup butter
1 teaspoon salt
3 cups flour, sifted
2 Tablespoon vanilla
1 cup pecans
20 candied or maraschino cherries

Blend confectioners sugar, shortening, butter, salt and vanilla. Add flour and pecans. Make into soft dough. Using hands, roll into 1-inch balls, place on greased cookie sheet. Press a cherry into center of each. Bake 25 minutes at 325 degrees.

Frosting

1 6-oz package chocolate chip morsels
1 6-oz package butterscotch morsels
1/2 cup strong coffee
3 cups confectioners sugar

Melt morsels over hot water. Remove from heat. Stir in confectioners sugar. Beat until smooth.

Butterscothc Dandy Candy

Butterscotch Dandy Candy

1/3 cup chip chocolate morsels
1/3 cup butterscotch morsels
1/2 cup shortening
1/4 cup water
1 1/4 cup sugar
3 eggs
2 1/4 cup flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
1 cup buttermilk

Heat butterscotch and chocolate morsels and water until melted. Cool. Mix shortening and sugar until creamy. Beat in eggs one at a time. Blend in melted morsels. Sift flour, salt, baking powder and soda. Add alternately with buttermilk
. Pour into 2 greased and floured 9-inch layer cake pans. Bake at 25 to 30 minutes at 375 degrees. When cold , frost.

Old-Fashioned Raisin Bars

...I just love raisin Bars.....

Old-fashioned Raisin Bars

1 cup seedless raisins
1 cup water
1/2 cup salad oil or shortening
1 cup sugar
1 egg, slightly beaten
1 3/4 cup sifted flour
4 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cloves
1/2 cup English Walnuts, chopped

Heat raisins and water to boiling point. Add egg and oil. Sift dry ingredients and add. Add nutmeats. Bake in 13 x 9 x 2-inch pan 20 minutes at 375 degrees. cool and cut in squares. Makes 2 dozen.

Icing

1 cup sugar
1/2 cup water
1/4 teaspoon cream of tartar
1/2 cup confectioners sugar

Combine sugar, water , and cream of tartar. Boil until clear. Cool. Stir in confectioners sugar. Pour on cooled cookies.

Iced Brownies

We are still on the Kansas City Kansan`s Silver Spoon Cookbook of 1967.

Iced Brownies

1  12-oz package semi-sweet chocolate morsels
2/3 cup shortening
4 eggs
1/2 teaspoon salt
1 cup sugar
1 cup flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
1 cup nutmeats, chopped

Melt chocolate morsels and shortening over hot water. Beat egg with salt and sugar until thick. Add flour, sifted with baking powder. Add chocolate mixture and vanilla. Blend well. Add nutmeats. Bake in 10 x 13-inch pan 25 minutes at 375 degrees. Do not over bake.

Icing

1 stick of butter, softened
2 quarts chocolate , melted
1 teaspoon vanilla
1 pound confectioners sugar

Whip butter with rubber spatula until it fluffs. Add chocolate and sugar and enough cream to make a fluffy mixture. Add vanilla. Spread on cooled brownies.

Fruit Caliente

This recipe using lots of fruits.

Fruit Caliente

1 orange
1 lemon
3 Tablespoon brown sugar
1 8-oz can pineapple wedges
1 8-oz can apricot halves
1 8-oz can sliced peaches
1 8-oz can pitted Bing cherries
1/8 teaspoon nutmeg
sour cream

Grate rind of orange and lemon into brown sugar. Slice orange and lemon very thick. Remove seeds. Arrange layer of all fruits in baking dish and sprinkle with brown sugar and a dash of nutmeg. Repeat layers of fruit, sugar and nutmegs until all is used. Heat on top of stove until very hot. Top with sour cream and serve immediately. Serves 6.

Apple Mincement Cake

Around here You usually can`t find Mincemeat except around the winter holidays.....

Apple MinceMeat Cake

1 egg
2 Tablespoon shortening
1 cup sugar
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup raw apples, peeled and diced
1 7-oz package mincemeat
1 teaspoon baking soda
1 Tablespoon water
1/2 cup water
1 cup seedless raisins
1 cup nutmeats, optional

Dissolve soda in 1 Tablespoon water. Cream egg and shortening. Sift together sugar, flour, cinnamon and salt. Dredge raisin in small amount of flour. Crumble mincemeat into small pieces. Blend all these ingredients together. Add 1/2 cup water. Blend well. Add nutmeats, if desired. Spread batter in well-greased 8 x 8 x 2-inch pan. Bake 30 to 40 minutes at 350 degrees.

Lemon Cake

Ohhh, I love Lemon Cake!

Lemon Cake

1 box lemon cake mix
1 box lemon gelatin
4 eggs
1/2 cup cooking oil
3/4 cup water

Combine all ingredients until smooth. Bake in 9 x 13-inch cake pan 40 minutes at 350 degrees.

Icing

2 cup powdered sugar
juice of 2 lemons

Mix until smooth. Immediately when cake is out of oven, prick with fork and spread icing. Icing will soak in and leave a glaze.

Cocktail Pudding

Cocktail Pudding

1 1/2 cup flour
1/8 teaspoon soda
1 cup sugar
2 Tablespoon butter, melted
1 can fruit cocktail, including juice
1 egg, well beaten
1 teaspoon vanilla
1 cup brown sugar
nutmeats

Sift together flour, soda and sugar. Add butter, cocktail and juice, egg and vanilla. Pour into 9 x 13-inch cake pan. Sprinkle with brown sugar and nutmeats on top. Bake 50 minutes at 350 degrees. Top with whipped cream and cherry, if desired.

Vanilla Wafer Refrigerator Dessert

Starts another week of desserts.

Vanilla Wafer Refrigerator Dessert

Vanilla wafers, rolled finely

Bottom Layer

1/2 cup butter
2/3 cup nutmeats, chopped
3 eggs, separated
1 cup confectioners sugar
1/2 teaspoon vanilla

Cream butter and sugar. Add well-beaten egg yolks and mix thoroughly. Fold in stiffly beaten egg whites.

Top Layer

1 cup confectioners sugar
1/2 cup cocoa
2 Tablespoon boiling water
3 eggs, separated

Combine cocoa and sugar and add boiling water. Add well-beaten egg yolks and fold in stiffly beaten egg whites. Cover bottom of pan with rolled crumbs. Pour in first mixture and cover with crumbs. Pour in chocolate mixture and top with crumbs. Refrigerate 24 hours. Cut in squares and serve with whipped cream.

Cherry Roly-poly

Here is another cherry recipe, cherries are here locally in the stores....I know not the sour cherries, we used to have one until a storm came thru and destroyed it. I am letting the young sprouts come up though, so maybe one day will have another one.....

Cherry Roly-Poly

1 cup prepared biscuit mix
2 teaspoon butter
1/4 cup light cream
melted butter
1 cup red sour cherries ( 1 pound)
2 Tablespoon candied lemon peel, diced
 cherry sauce

Blend together biscuit mix and butter. Add cream and stir well. Turn out on lightly floured board. Knead 30 seconds. Roll into rectangle 1/4 -inch thick. Brush with melted butter. Top with 1 cup drained cherries and lemon peel. Roll as jelly roll. Place on buttered baking sheet. Brush with melted butter. Bake 20 minutes at 425 degrees. Slice and serve hot with cherry sauce. Serves 6.

Cherry Sauce

3/4 cup cherry juice
1/2 cup sugar
1/8 teaspoon salt
1 1/2 teaspoon flour or cornstarch
1/4 cup canned red sour cherries, drained
1 Tablespoon butter
1 Tablespoon lemon juice

Stir cherry juice into mixture of sugar , salt and flour. Cook over low heat 5 minutes, stirring constantly. Add cherries, butter and lemon juice. Serve hot.

Cherry Enchantment Pie

Here is a recipe for those cherry pie lovers out there.

Cherry Enchantment Pie

1 3/4 cup water
1/4 cup red cinnamon candies

Bring water to a boil. Add cinnamon candies and stir until candies are dissolved. Set aside 1/4 cup of this liquid to cool and be used in crust.

Pie Crust

 1 cup flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cinnamon candy liquid

Combine flour and salt. Cut in shortening, using pastry blender or knife, until mixture is the size of small peas. Sprinkle liquid, a little at a time, over mixture while tossing and stirring lightly with fork until dough is moist enough to hold together. Shape into ball. Roll out on floured board to a circle 1 1/2 inches larger then inverted pie pan. Fit loosely into pan. Flute rim. Prick with fork. Bake 10 minutes at 425 degrees. cool.

Filling

1 cup cinnamon candy liquid
1 3-oz package cherry flavored gelatin
1 cup applesauce
1 package pink icing mix
Maraschino cherries

Bring liquid to boil. Pour over gelatin, stirring until gelatin is well dissolved. Add applesauce and blend well. Place in refrigerator until partially set. Prepare frosting mix according to package directions, using 1/2 cup cinnamon candy liquid in place of water. Fold half of frosting into partially set gelatin mixture. Pour into pie shell. Return to refrigerator. When completely set, spread rest of frosting on top. Garnish with cherries. Makes 1 - 9-inch pie.

Orange Pie

Orange pie , I think would be good around the holidays. or something different at that get together.

Orange Pie

1 cup sugar
3 Tablespoon cornstarch
3 egg yolks, slightly beaten
3 egg whites
1 cup orange juice
3 Tablespoon butter
6 Tablespoon sugar
1 crumb crust

Combine 1 cup sugar and cornstarch. Add water and orange juice. Cook, stirring constantly, until mixture thickens. Beat a small amount of hot mixture into egg yolks. Add this to hot mixture. Cook 1 minute. Remove from heat and blend in butter. Cool. Pour into crumb crust. Beat egg whites until stiff , but not dry. Add 6 Tablespoon sugar gradually, continuing to beat. Spread meringue to crust around edge. Bake 12 minutes at 350 degrees.

White Cake

White cake can be used for anything and is so yummy.

White Cake

1 1/2 cup sugar
3/4 cup shortening
1 cup skim milk
2 1/4 cup cake flour, sifted
1 1/2 teaspoon vanilla
3 teaspoon baking powder
5 egg whites, stiffly beaten

Cream shortening and sugar until light and fluffy, about 10 minutes. Add vanilla. Sift flour and baking powder. Add to creamed mixture, alternately with milk, beginning and ending with flour, mix well after each addition. Fold in egg whites. Bake in 2 layers, 18-20 minutes at 375 degrees. Cool and frost with favorite frosting.

Cheesecake

Well this week will be all about desserts and who doesn't love desserts.

Cheesecake

1 package lemon gelatin
1 cup boiling water
1 - 8-oz package cream cheese
1 cup sugar
1 teaspoon vanilla
1 13-oz can evaporated milk

Pour milk into ice cube tray and chill until crystals  form 1/2-inch from edge. Dissolve gelatin in boiling water and cool. Whip cream  cheese, sugar, and vanilla. Whip chilled milk until soft peaks forms. Add gelatin mixture and then add cheese mixture.

Graham Cracker Crust

20 double graham crackers
1/2 cup butter, melted
2 Tablespoons sugar

Roll crackers to fine crumbs. Add sugar and butter. Spread half of crumbs into 13 x 9 x 2-inch pan. Spread cheese mixture on top of crumbs. Top with remaining crumbs and chill about 1 hour until firm.

Half Way Cookies

Here is a cookie recipe, second recipe for Friday..

Half Way Cookies

1 cup shortening
1/2 cups sugar
1/2 cup brown sugar
2 egg yolks, slightly beaten
1 tablespoon water
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
1 teaspoon vanilla
chocolate chips
2 egg whites
1 cup brown sugar

Combine shortening, sugar , 1/2 cup brown sugar, egg yolks, water, flour, salt, baking powder, soda and vanilla. Spread on a cookie sheet and press down to cookie thickness. Sprinkle with chocolate bits. Bake 20 to 25 minutes at 350 degrees. Cut into squares when cool

Cheesecake Squares

Since I told you on Monday that I would put two recipes on here for each day, well Friday is not different , but it will be two dessert recipes....here is the first one for Friday...Cheesecake Squares



Cheese cake Squares

1/3 cup butter or margarine
1/3 cup brown sugar , packed
1 cup flour
1/2 cup nutmeats, chopped
1/4 cup granulated sugar
1 8-oz package cream cheese
1 egg
2 Tablespoon milk
1 teaspoon lemon juice
1/2 teaspoon vanilla

Cream butter and brown sugar until light and fluffy. Add flour and nutmeats and blend until mixture resembles crumbs. Set aside 1 cup. Press remaining mixture into 8-inch square pan and bake 15 minutes at 350 degrees. Combine granulated sugar and cream cheese. Beat until smooth. Add egg, milk, lemon juice and vanilla and beat well. Spread mixture over baked crust. Sprinkle reserved crumbs over top . Bake 25 minutes at 350 degrees Cool and cut into squares.

Flavored French Toast

Here is the second recipe for Thursday and it is also the last recipe in this category of the 1967 Kansan`s Silver Spoon cookbook....

Flavored French Toast
Mrs. Robert Mata

10 slices stale bread
4 eggs beaten
1/2 cup milk
1/2 teaspoon  vanilla
1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice
2 Tablespoon sugar

Combine all ingredients except bread. Dip slices of bread in mixture. Place bread on wax paper a few seconds to drain, then brown on both sides in butter on hot griddle. Serve hot with syrup, jelly or honey or sprinkle with confectioners sugar.

Quick Coffeee Cake

Here is the first Thursday recipe...Quick Coffee Cake.....this recipe has variations to make what you want in a coffee cake.

Quick Coffee Cake
Mrs. Ralph Bogard

2 1/4 cups flour, sifted
1 1/2 cups sugar
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon flavoring ( such as vanilla)
1 cup milk or 1 cup fruit juice and milk combined
1/2 cups shortening, soft
2 eggs

Mix by hand. Combine flour, sugar , baking powder, salt and flavoring. Pour milk or milk combination into flour mixture and stir until well blended. Add shortening and stir again. Add eggs and mix well. Pour into greased 9 x 12 x 2-inch pan or 2 smaller pans.


VARIATIONS

Arrange pineapple slices , well drained in bottom of pan. Line with wax paper if it is turned upside down. Pour batter over slices and bake.

Pour batter over prepared fruit pie mix and bake.

Alternate layers of batter with layers of cinnamon and sugar and bake.

Add drained blueberries to batter and bake.

Sprinkle streusel or , mixture of cinnamon and sugar on top before baking.

Spread heavy coating of butter o margarine over bottom of pan. Cover this with coconut and white of brown sugar to cover coconut. Pour batter over this and bake.

( If batter is combined and mixed in same manner in electric mixer and cake flour is substituted for regular flour, the batter can be used as a cake. Mixing makes the difference in texture.)

Fluffy Party Rolls

Here is the second recipe for Wednesday...Fluffy Party Rolls


Fluffy Party Rolls
Mrs. H. L. spencer

2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoon butter, melted

Sift flour and measure. Add baking powder and salt. Sift. Add milk and stir until dampened. Then stir vigorously. Turn onto floured board and knead lightly 2 or 3 minutes. Roll out 3/4-inch thick. Cut with 2-inch biscuit cutter. Fold each roll over and press edges together lightly. Place on greased pan and brush tops with butter. Cover. Let rise in warm place 20 minutes. Bake 425 degrees for 20 minutes. Again brush with melted butter. Bake 5 to 10 minutes longer. Remove and brush with butter. Makes 18 rolls.

Quick Rolls or Bread

Here is first recipe for Wednesday....Quick Rolls or Bread

Quick rolls or Bread
Mrs. Helen E. Robertson

1 cup milk, scalded
1 cup potato water
4 Tablespoon sugar
1 teaspoon salt
6 Tablespoon fat, melted
1 small potato, mashed
2 eggs
1 yeast cake or 1 package dry yeast
1/2 cup lukewarm water
pinch salt
6 cups all-purpose flour

Dissolve yeast in lukewarm water and salt. Cool liquid to room temperature. Add flour and potato. Beat well to make a soft dough . Knead. Place dough in greased bowl. Grease top of dough, cover and set in warm place to rise. Knead and let dough rise second time for finer grain ( optional). Knead and make roll or loaf all them to double in bulk.
Bake rolls 25 minutes at 375 degrees, or bake in loaf 50 to 60 minutes at 375 degree. This dough may be used for pecan or cinnamon rolls. Makes 12 rolls of 2 loaves.

Jiffy Coffee Cake

Here is the Second recipe for Tuesday....Jiffy coffee cake

Jiffy Coffee
Mrs., F. N. Repolgle

1 1/2 cups flour
4 teaspoon baking powder
1 teaspoon salt
1 1/3 cup quick cooking oatmeal
1 Tablespoon orange peel, grated
2/3 cup firmly packed brown sugar
2 eggs
 1 cup milk
2/3 cup butter, melted

Sift flour, measure and combine with baking powder and salt. mix in oatmeal, grated orange peel and brown sugar. Beat eggs slightly. Add milk and melted butter. Pour into well in center of dry ingredients. Stir to moisten. Spread batter in greased 9-inch square pan. Bake 30 minutes at 400 degrees.

Topping

1/2 cup brown sugar, firmly packed
2 Tablespoon butter, melted
1/4 cup crushed pineapple, drained
2 Tablespoon nutmeats, chopped
2 Tablespoon Maraschino cherries, chopped

Combine all ingredients and spread over baked coffee cake. Place cake under broiler for 3 minutes or until topping is bubbly.

Caramel Rolls

Here is first recipe for Tuesday...Carmel Rolls....after this week if you make every recipe your family and you might gain a few pounds, lol

Caramel Roll
Mrs. Betty Langston

1/4 cup sugar
1/4 cup shortening
1 1/4 teaspoon salt
1 cup milk, scalded
1/4 cup warm water
1 package dry or compressed yeast
1 egg, beaten
3 3/4 cups all-purpose flour, sifted
2/3 cup brown sugar
1 teaspoon cinnamon

Combine sugar, shortening, salt and scalded milk. Stir until shortening melts. cool to lukewarm. Pour warm water into small bowl . Sprinkle or crumble yeast  and stir until dissolved. Add egg and yeast to lukewarm milk mixture. Blend. Add 2/3 cup flour and beat until smooth. Add remaining flour gradually, mixing well. Turn out on well floured board and knead until smooth and elastic. Shape into ball and place in greased bowl. Cover and let rise in warm place until double in bulk.

Topping

6 Tablespoon margarine, melted
2/3 cup brown sugar
1/2 cup pecans, broken

Combine margarine and sugar and spread in bottom of 13 x 9 x 2-inch pan. Sprinkle with pecans.

Punch dough down. Turn out onto floured board and roll into rectangle 1/2-inch thick. Brush generously with margarine . Sprinkle with brown sugar, and cinnamon mixed. Roll up like jelly roll. Cut into 1-inch slices. Place cut side down in pan over mixture. Let rise in warm place until double in size. Bake 25 to 30 minutes at 375 degrees. Turn out immediately. Makes 18 to 20.

Orange Bread

Here is the second recipe for Monday....Orange Bread

Orange Bread
Mrs. O. L. Anderson

4 large or 6 small oranges
2 cups water
1 cup sugar
3 cups flour
2 egg
1 cup sugar
1 cup milk
1/4 cup butter
3 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Remove rind from oranges being sure to remove all white membrane. Cut in small slivers and boil in two different water, 15 minutes at a time. Drain well. Mix 2 cups water and 1 cup sugar and cook peel in this until candied. ( There should be no syrup left.) Cream 1 cup sugar with 1/4 cup butter. Add eggs and beat well. Sift flour, baking powder and salt. Add alternately with milk. Add vanilla and orange rind. Bake in 2 loaf pans for 1 hour at 325 degrees.

Chocolate Cinnamon Buns

This week will finish off the bread category of the 1967 Kansan Silver Spoon Cookbook, so We will try for two recipes a day. Mon-Fri.

First recipe  for Monday is Chocolate Cinnamon Buns....oooohhhh Chocolate need I say more.

Chocolate Cinnamon buns
Mrs. Esther V. Meeks

3/4 cup warm water ( 110 to 115 degrees)
1 package dry or compressed yeast
1/3 cup margarine
1 teaspoon salt
1/3 cup sugar
1 egg
1/2 cup cocoa
2 1/4 to 2 1/2 cups flour, sifted
1 1/2 teaspoon cinnamon
3 Tablespoon sugar
1 Tablespoon butter
 nutmeats, chopped

Dissolve yeast in warm water. Add margarine, salt, egg, sugar , cocoa and 1 cup flour. Mix well, then add remaining flour. Cover with cloth un til double in bulk, about 1 hour. Stir down and turn out onto floured board. Roll in rectangle. Combine cinnamon, 3 Tablespoon sugar and 1 Tablespoon butter and spread on dough. Sprinkle with nutmeats. Let rise until double in bulk, about 40 minutes. Bake 25 minutes at 375 degrees. Remove from pan and ice immediately with confectioners sugar icing. Sprinkle with nutmeats.


* note- roll up like jelly roll and cut in slices after putting the cinnamon/sugar mixture and sprinkle with nuts, if desired.