Lemon coffee Cake

Lemon coffee cake...yummy.....

Lemon Coffee Cake
Mrs. Kathereine Dodig

2 Tablespoon vinegar
evaporated milk
1 teaspoon soda
1/2 cup soft butter
1 cup fine sugar
2 eggs, well beaten
1 teaspoon lemon rind, grated
1 3/4 cup unsifted pastry or cake flour
2 teaspoon baking powder
1/2 cup brown sugar, lightly packed
1 Tablespoon cinnamon
2 Tablespoon lemon juice
1 to 1 3/4 cup confectioners sugar

Pour vinegar into 1 cup measure and fill with evaporated milk. Pour into bowl and stir in the soda. Cream butter and sugar together, then add eggs and lemon rind. sift flour and baking powder together and add alternately with the milk mixture. Beat well. Mix brown sugar and cinnamon together. Spread half the batter in a greased and floured large tube pan and sprinkle with half the sugar-cinnamon mixture. Add remaining batter and sprinkle with remaining topping. Bake at 350 degrees for 45 minutes. Let cool for 5 minutes and remove from pan.

Sour Cream Coffee Cake

Here is another coffee cake recipe for the week...don`t you just love the different ways you can fix coffee cake.

Sour Cream Coffee Cake
Mrs. Marilyn Merrick

1 stick margarine
1 1/4 cup sugar
2 eggs
1 cup dairy sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon soda

Cream butter and sugar. Beat in eggs, one at a time, until smooth and fluffy. Blend in sour cream and vanilla. Sift flour, baking powder and soda. Add to batter and mix until smooth .Using either angel food cake pan or 12 x 8 x2-inch pan, bake 35 minutes at 350 degrees.

Topping

2 Tablespoon sugar
2 Tablespoon brown sugar
1 teaspoon cinnamon
1/2 cup chopped nutmeats

Mix ingredients together. Put half of cake batter in pan. Sprinkle half of topping over top. Add rest of batter then sprinkle with rest of topping mixture.

Dill Pickles

Here is another pickle recipe from the workbasket magazine.

Dill Pikles

4 pounds small pickling cucumbers
4 1/2 cup water
4 cup distilled vinegar
6 Tablespoon salt
Fresh dill or dill seeds
mustard seeds
peppercorns

    Prepare home canning jars and lids according to manufacturing instructions.

    Wash cucumbers, trim ends . Cut into halves or quarters , lengthwise. Combine water, vinegar and salt; bring to a boil. Pack cucumber into hot jars, leaving 1/4-inch head space. Add 2 head of dill or 2 Teaspoon dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.

Eay Cranberry Salad

Cranberries aren`t just for the fall/Winter holidays.....here is a cranberry recipe from 1968.

Easy Cranberry Salad
Mrs. Chester Bushnell

1 package cherry ( or red ) gelatin
1 jar orange and cranberry relish( I used just plain cranberry sauce)
Nutmeats, finely chopped, if desired

Dissolve gelatin as directed on package and while still warm, add orange and cranberry relish and nutmeats. Refrigerate.

Barbeque Ribs

This would be perfect for the that last holiday of Summer.....

Barbeque Ribs
Mrs. M. L. Wickstrom

2 pounds ribs, cracked and cut in serving pieces
1 cup catsup
1 cup vinegar
1 cup water
1 teaspoon celery salt
1 teaspoon red pepper ( optional)

Cover ribs with water and boil slowly for 1 1/2 hours. Remove water and put in flat pan. Pour sauce over ribs, set under broiler until brown. Turn and brown on other side.

To make sauce, combine catsup, vinegar, water, celery salt and red pepper. Boil about 3 minutes.

Coffee Cake

There is so many different recipes for coffee Cake, here is another one....

Coffee Cake
Mrs. Laura Baughman

3/4 cup sugar
1/2 cup shortening
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1 teaspoon vanilla

TOPPING

1/2 cup brown sugar
2 Tablespoon flour
2 teaspoon cinnamon
2 Tablespoon melted margarine
1/2 cup nutmeats

Cream sugar, shortening and egg. Gradually add dry ingredients and milk. Mix well and add vanilla. Pour half of batter in greased square cake pan. Mix topping ingredients until crumbly with fork, adding nutmeats last. Sprinkle 3/4 of topping over batter, then add remaining batter, spreading gently, then add remaining topping. Cover with foil and refrigerate overnight or several hours. Bake 40 minutes at 350 degrees. Allow cake to set 5 minutes before serving.

Professional Divinity Candy

I know it is a little early to posting candy recipes, but hey save this recipe and then make it around the holidays.....

Professional Divinity Candy
Mrs. Kathereine Dodig

2 pound sugar ( 2 cups)
1 1/4 pounds marshmallow topping
18 oz white corn syrup
1/4 pound walnuts, chopped
1 teaspoon vanilla
1/4 teaspoon salt

Mix sugar and syrup with enough water to dissolve and boil. Cook to 270 degrees. Remove from heat and add marshmallow topping. Mix with heavy spoon. Beat until candy drops off spoon . Add vanilla and nutmeats and pour on waxed paper. It should set firmly in 1 hour. If desired, candy can be dropped by spoonful to make kisses.

Mustard pickles

Here is another canning /pickle recipe from the workbasket....

Mustard Pickles

1 quarts 1/2-inch cucumber slices
1 quart green tomato wedges ( about 6 medium)
3 cups cauliflower flowerets ( 1 small head0
3 medium sweet green pepper, chopped
3 medium sweet red pepper, chopped
2 cup pickling onions, peeled
1 cup salt
4 quart water
1 1/2 cup sugar
1/2 cup flour
1 Tablespoon turmeric
5 cup vinegar
1/2 cup prepared mustard
1/2 cup water

Dissolve salt in 4 quarts water. Pour over prepared vegetables. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly,
  Prepare home canning jars and lids according to manufacturers instructions.
Combine sugar, flour, turmeric , gradually adding water, stirring until smooth. , add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes. Carefully pack hot mixture into hot jars; leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps,
Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Pineapple-Nut Salad

Ok, I think this a dessert being disguised as a salad.....

Pineapple-Nut Salad
Mrs. John O. Fife

1 package lemon gelatin
2 packages cream cheese
1 large can crushed pineapple
juice from crushed pineapple
1 small can pimientos
1/2 cup celery, chopped
2/3 cup walnuts, chopped
1/2 pint whipping cream, whipped
1/8 teaspoon salt

Boil pineapple juice and mix with gelatin. When it begins to jell, add crushed pineapple and cheese mashed with pimientos, celery and walnuts. Fold in whipping cream and place in mold. Chill.

Ham-Rice Bake

Starting another week of recipes still from 1968 and of course Wednesday`s recipe will be from the WorkBasket ....

Ham-Rice Bake
Mrs. Pat Rodriguez

2 cups canned ham, cubed
2 cups cooked rice
1/2 cup shredded American Cheese
1/2 cup evaporated milk
1 can condensed cream of asparagus soup
2 to 4 Tablespoons onion, finely chopped
3/4 cup corn flakes, slightly crushed
3 Tablespoons butter or margarine, melted
hot buttered asparagus

Combine ham, rice, cheese, milk, soup and onion. Spoon into a 1 1/2 quart casserole. Mix cornflakes with melted margarine and sprinkle over casserole. Bake uncovered 20 to 25 minutes at 375 degrees or until top is lightly browned. Garnish with buttered asparagus spears shaped like a pinwheel.

Best Ever Bran Muffins

....mmmgood...

Best Ever Bran Muffins
Mrs. Kathereine Dodig

1 cup soft butter or margarine
2 cups brown sugar , lightly packed
2 Tablespoons dark molasses
1/4 teaspoon salt
1 1/2 cups bran
2 teaspoons baking powder
2 3/4 cups unsifted all-purpose flour
1 cup walnuts, chopped
 1 1/2 cups raisins
2 cups sour milk
2 teaspoon baking soda
2 eggs, well beaten

Cream butter and sugar in large bowl. Add molasses, salt, bran and flour which has been sifted with baking powder. Stir in walnuts and raisins. Add soda to sour milk and add to dry ingredients, stirring only until combined. Fold in beaten eggs and spoon into generously greased muffin cups, using 2 1/2 dozen large or 3 dozen medium cups.  Bake about 20 minutes at 375 degrees. let cool 5 minutes before removing from pans.

Chocolate Nut Cake

Ohhh, Chocolate....

Chocolate Nut Cake
Mrs. Charles Mayer

2 cup sugar
2 eggs
1/2 cup shortening
1/2 cup cocoa
2 teaspoons soda
1 cup boiling water
2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sour milk
1 cup nutmeats or coconut ( optional)

Cream sugar,eggs and shortening. Combine cocoa with soda in boiling water. Add to creamed mixture. Mix well, but do not beat. Add flour, salt, vanilla, milk and nutmeats. Bake in loaf pan or layers 3/4 hour at 350 degrees.

Sweet Pickle Spears

Pickle Spears are very good......yummy, wish my garden would have produced enough cucumbers this year to use this recipe, maybe next year.

Sweet Pickle Spears

4 pounds small pickling cucumbers
4 cups sugar
3 1/4 cup distilled vinegar
3 Tablespoon salt
4 teaspoon celery seed
4 teaspoon turmeric
1 1/2 teaspoon mustard seed

Wash cucumbers, trim ends. Cut into quarters, lengthwise. Carefully pour boiling water over cucumbers, let stand 2 hours.
  Prepare home canning jars and lids according to manufacturing instructions.
Drain and pack cucumbers into hot jars, leaving 1/4-inch head space. Heat remaining ingredients to a boil. Carefully pour hot liquid over cucumbers leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about ten 8-oz jars.

Ice Cream Salad

K, this recipe was in the appetizer/salad portion of the 1968 cookbook, I think it would be great for dessert.

Ice Cream Salad
Mrs. H. Neal Hamilton

1 cup hot water
1 package grape of raspberry gelatin
1 pint vanilla ice cream
1 can fruit cocktail

Combine hot water and gelatin. Add ice cream and stir until melted. Add fruit cocktail and stir until well mixed.

Mock Chow Mein

Here is another recipe from 1968....

Mock Chow Mein
Mrs. Leroy Lamson

1 pound ground beef
3 small onions, chopped
1 1/2 cups celery, chopped
1 or 2 cans pimientos, cut finely
3/4 cup raw rice
2 oz soy sauce
1 can mushroom soup
3 cans water
1 teaspoon salt

Brown beef in heavy pan. Add onions, celery, pimientos and salt. Cook in covered pan until tender. Add rice, soy sauce, mushrooms soup and water. Stir well. Bake 1 hour at 350 degrees.

Rasisn Toffee Bars

Here is a bread recipe , these would be good for breakfast with that morning coffee.

Raisin Toffee Bars
Mrs. Sylvia Williams

1 cup flour, sifted
1/2 teaspoon salt
1/2 cup soft butter or margarine
1 cup brown sugar, firmly packed
1 teaspoon vanilla
2 eggs
1 cup bran buds
1 cup raisins

Combine ingredients and bake in square pan at 350 degrees. Cut into bars.

Carrot Cookies

Here is a way to sneak those carrots in your kiddos.

Carrot Cookies
Mrs. Mary F. Martin

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup mashed carrots, cooked
2 cups flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt

Cream shortening and sugar. Add egg and carrots. Sift flour, baking powder and salt. Add dry ingredients to sugar mixture. Drop by spoon on greased baking sheet. Bake 15 minutes at 350 degrees.

Icing

confectioners sugar
orange juice

Combine to make thin icing. Frost cookies while still warm.

1st workbasket recipe...Jardiniere

I have a few workbasket magazines, I have picked up at yard sales or such....I have decided that Wednesday would be a good day to start putting these recipes.

So here is the first one...an it`s a pickling recipe from the workbasket Jun/Jul  1986 issues

Jardinere

3 bell peppers, cut into strips
3-4 small zucchini,  sliced
4-5 carrots, cut into sticks
3 medium onions, sliced
6 stalks celery, sliced
4 banana pepper, cut into strips
1/2 pound mushrooms, sliced
1 quart cider vinegar
1 1/2 cup water
1 cup sugar
2 Tablespoon pickling spice
1 teaspoon oregano
2 teaspoon basil
1 teaspoon peppercorns
1 clove garlic, minced
1 teaspoon salt

Prepare home canning jars and lids, according to manufacturer`s instructions.
Combine vinegar, water, sugar and seasoning in a large saucepan. Bring to a boil, reduce heat to simmer. Add prepared vegetables and simmer until just tender. Carefully pack vegetables into hot jars, leaving 1/4-inch head space. Cover  with vinegar mixture, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 20 minutes in boiling water bath canner. Makes about 6 pint jars.

Molded Cornbeef and Potato Salad

This is in the appetizers and salads section....

Molded Corn beef and Potato Salad
Mrs. Katherine Dodig

3 1/2 cups cooked potatoes, diced
2 Tablespoons oil and vinegar dressing
1 (4-oz) package soft plain or relish cream cheese
1/3 cup mayonnaise
3/4 cup celery, chopped
1/4 cup green pepper, chopped
2 Tablespoons parsley, chopped
2 to 3 Tablespoons onion,chopped
1 (12-oz) can corned beef, diced
salt  ,pepper and curry powder to taste

Pour dressing over potatoes and toss lightly. ( Potatoes will absorb more flavor if they are warm). Chill. mix cream cheese and mayonnaise together and stir lightly into potato mixture. Add celery, green pepper, parsley, onion and corned beef to mixture and season to taste. Press mixture into small oiled angel food cake pan or ring mold. Chill several hours. Garnish with wedges of hard-cooked eggs and tomatoes. Serves 6.

Cream of Potato Soup

With all this rainy weather here in the Ozarks would be a good day for soup....don`t get me wrong rain in August is a good thing, don`t happen very often.....

Cream Of Potato Soup
Mrs. Binge Turner

6 potatoes or 1 package frozen hash browns
1 onion, chopped
1 cup celery, chopped
2 cups fine noodles or small macaroni
1/2 gallon milk
4 Tablespoons margarine
3 Tablespoons flour
1/2 cup cold water
salt and pepper to taste

Combine potatoes, onion and celery in 2 cups water and simmer 15 minutes. Add noodles or macaroni and cook until tender. Add milk and margarine. Make a thickening with flour and water and stir into hot soup. Salt and pepper to taste.

Banana Nut Bread

Banana Nut Bread
Mrs. Paddy Stapp

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups cake flour, sifted
3/4 teaspoon salt
3/4 teaspoon soda
1/4 teaspoon baking powder
1 cup ripe bananas, mashed ( 3 medium bananas)
1/4 cup buttermilk
1/2 cup walnuts, chopped

Measure 1 cup sifted flour, salt, soda and baking powder and sift twice. Cream shortening and sugar together in large bowl. Add eggs and beat 1 minutes. Alternately add dry ingredients in thirds , then mashed bananas and buttermilk in two parts. Beat well after each addition. Stir in nutmeats.
Grease and lightly flour two loaf pans. Pour batter into pans. Bake 45 minutes at 350 degrees. cool in pans for 10 minutes. when loaves are cool, spread top of one with orange marmalade and place loaves together, one on top of the other.