HAPPY THANKSGIVING

If you haven't notice I took the week off from posting recipes

Lemon Cookies

Yes, I like Lemons...but not with out some sugar....

Lemon Cookies
Mrs. Irene Brown

2 cups flour
1/2 cup confectioners sugar
1 cup butter or margarine
pinch of salt
4 eggs, slightly beaten
2 cups sugar
4 Tablespoon lemon juice

Cream butter; ad sugar, salt and flour and mix thoroughly. Press into 9 x 13 -inch pan. bake 20 minutes at 350 degrees or until light brown. Remove from oven.

Combine eggs, sugar and lemon juice and mix thoroughly. Pour over baked ingredients and bake 25 minutes longer. Cook for 5 to 10 minutes then sprinkle with confectioners sugar. Cut into squares.

Caraway Seed Bread

Here is a caraway seed bread for y`all

Caraway Seed Bread
Mrs. H. Neal Hamilton

1/2 cup shortening
1/2 cup sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon caraway seeds
3/4 cup milk

Cream sugar and shortening. Add eggs, one at a time and beat after each addition. Sift together flour, baking powder and salt. Add caraway sees. Add dry ingredients , alternately with milk to creamed mixture. Pour into greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake 50 minutes at 350 degrees.

Cookie Jar Favorite

Here is the second recipe for the day...dessert Thursday....

Cookie Jar Favorite
Mrs. Irene Brown

2 1/2 cup flour
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon cloves
1 teaspoon salt
1 cup raisins
1/2 cup nutmeats, chopped
1/2 cup shortening
1 cup sugar
1 egg
1 1/4 cup unsweetened applesauce

Sift flour and measure. Sift with soda, spices and salt. Add raisins and nutmeats. Cream shortening and add suygar gradually. Beat until light and fluffy. Add eggs and beat thoroughly. Add dry ingredients, alternately with applesauce. Drop by Tablespoon onto cookie sheet. Bake 12 to 15 minutes at 400 degrees. Makes 50 medium cookies

Mocha Walnut Torte

Today like every Thursday..a dessert recipe....today 2 out of the cake, cookies or candy section of the 1968 Kansan`s Silver Spoon Cookbook.

Mocha Walnut Torte
Mrs. Virginia Stark

1 ( 16 oz) package brownie mix
2 eggs
1/4 cup water
1/2 cup California Walnuts. coarsely chopped ( black walnuts would be good)
2 cups whipping cream
1/2 cup brown sugar, firmly packed
2 teaspoon instant coffee

Follow cake method for brownies on package, stirring eggs and water into mix, then adding walnuts. Spoon into 2 greased 9-inch layer cake pans. Bake 20 minutes at 350 degrees. Turn out on racks to cool. Whip cream until it begins to thicken. Gradually add brown sugar and instant coffee. Spread between layers of torte and swirl over top and sides. Dot with walnut halves. Chill overnight before serving. Cut in small pieces to serve.

Chocolate Chip Bars

Chocolate chips...yummy

chocolate chips Bars
Mrs. Laura Baughman

1/2 cup brown sugar
1/2 cup white sugar
1 cup margarine
2 egg yolks
1 Tablespoon water
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour

Mix ingredients in large greased pan. Pat mixture down in pan with spoon or by hand. Bake 12 minutes or until lightly browned at 350 degrees.

TOPPING

2 egg whites
1 cup brown sugar
1 cup chocolate chips

Beat egg whites until stiff; fold in brown sugar and chocolate chips. Spread on bars and bake about 25 minutes at 350 degrees.

Strawberry Cake

Strawberry cake......

Strawberry Cake
Mrs. Ben H. Dickerson

1 package white cake mix
1 package strawberry gelatin
1/2 ( 10 oz) package frozen strawberries, thawed
1/2 cup cooking oil
1/2 cup cold water
4 egg whites

Combine ingredients and beat for 5 minutes at low speed on mixer. Bake 30 minutes at 350 degrees.



ICING

1 pound confectioners sugar
1/2 cup butter or margarine
1/2 ( 10 oz) package frozen strawberries, thawed

Mix all ingredients ; beat well until thick and creamy. Spread on cooled cake.

Cola Salad

hmmm, this would good in a couple of weeks....

Cola Salad
Mrs. Pat Rodriquez

1 box lemon gelatin
1 cup hot water
1 bottle cola drink
1 cup green grapes, halved
1 cup apples, diced
1 cup celery, cut in small pieces

Dissolve gelatin in hot water; add cola. When cool, add other ingredients and chill. Serve on lettuce leaf topped with mayonnaise.

Carrot Cookies

Here is the first cake,cookie, candy recipe for the week. they are healthy for you since they have carrots....and another way to get carrots into those kiddos, maybe

Carrot Cookies
Mrs. Bingo Turner

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup raw carrots, grated
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream shortening and sugar. Add beaten egg and grated carrots. Add dry ingredients to creamed mixture. Chill dough 1 hour. Drop by teaspoon on greased cookie sheet. Bake 12 minutes at 350 degrees. Make 5 dozen cookies

ICING

1 box confectioners sugar
grated orange rind
orange juice

Combine ingredients to spreading consistency and ice cookies

Pork chop On Corn Stuffing

Starts another week....

Pork Chop on Corn Stuffing
Mrs. Sylvia Williams

1 quart soft bread cubes
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 (12 oz) can Mexican corn
1 egg, beaten
6 pork chops

Combine bread, onion, seasonings and drained corn. To liquid drained from corn add enough water to make 1/2 cup. Add to egg and blend with stuffing. Place in large greased baking dish. Lightly brown pork chops. Arrange on top of stuffing. Cover and bake about 45 minutes. Remove cover and bake 5 minutes longer. Serves 6.

Peanut Brittle

Here is the last cake, cookie or candy recipe for the week...and what to do you know it1s Peanut brittle

Peanut Brittle
Betty L. Rippetoe

1 1/2 cup sugar
1/2 cup boiling water
2 Tablespoon butter
2 Tablespoons dark corn syrup
1 teaspoon baking powder
1 cup salted peanuts

Cook sugar, water ,butter and syrup to 310 degrees. Remove from heat and add baking soda and peanuts, stirring well. Pour onto greased cookie sheet. Wet hands in cold water and pull from each side until thin. Keep wetting hands, as needed until candy is cool enough to handle.

Pumpkin Bread

These can be made in loaf pans instead of coffee cans , since coffee cans are not metal anymore.

Pumpkin Bread
Bertha M. Merkel

3 cups sugar
4 eggs
1 cup cooking oil
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups pumpkin
2 1/2 cup flour
2 teaspoon soda
1 cup nutmeats
1 cup dates

Add all ingredients and beat. Bake in coffee cans 1 hour at 350 degrees

Mace Cake

Here is the other cake recipe for the day.....

Mace Cake
Mrs. James Flack

2 cups sugar
2 sticks butter or margarine
2 cup flour
6 eggs
1 teaspoon mace

Cream butter and sugar, adding 1 egg at a time. Add flour. Small amount at a time; then add mace to batter. Bake in greased and floured angel food cake pan or Bundt cake pan 1 hour and 15 minutes at 325 degrees.

Chocolate Yweed Layer Cake

Two cake recipes today here is the first one....

Chocolate Yweed Layer Cake
Mrs. Vincent C. Solomon

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoon baking powder
dash of salt
1 cup milk
3 squares unsweetened chocolate , grated
3 egg white

Cream together thoroughly butter and 1/2 cup sugar. Beat in vanilla. Sift flour, baking powder and salt and add to creamed mixture alternately with milk, beginning and ending with dry ingredients and beating well after each addition. Stir in chocolate in batter. Beat egg whites until foamy. Add remaining 1/2 cup sugar, 1 Tablespoon at a time and beat until egg whites form soft peaks. Gently fold egg whites into batter. Turn into 3  8 -inch or 2  9-inch pans that have been greased and linded with waxed paper. Bake 20 to 25 minutes at 350 degrees. or until toothpick inserted in center comes out clean. Cool in pans 5 minutes then turn on top of wire racks to cool thoroughly. Spread frosting between layers, top and sides of cake. Pour chocolate shadow over top, allowing some to drizzle down sides of cake.

GOLDEN BUTTER CREAM FROSTING

3/4 cup butter, softened
3 egg yolks
2 1/4 cup confectioners sugar

Beat thoroughly 3/4 cup softened butter and egg yolks. Gradually add confectioners sugar, beating until smooth.


CHOCOLATE SHADOW

1  6-oz size semi-sweet chocolate pieces
2 to 4 Tablespoon warm water

Melt semi-sweet chocolate pieces over hot water in top of double boiler. Add enough warm water to make mixture thin enough to pour.

Melting Moments

Melting moments will be here soon with the falling snow.....

why not make cookies before that time...

Melting Moments
Mrs. Mary B. Mann

1/2 cup corn starch
1/2 cup confectioners sugar
1 cup flour, sifted
1 cup butter, softened
1 1/2 cup flaked coconut

Sift together cornstarch, confectioners sugar and flour. Blend in butter until soft dough is formed. If desired, chill dough. Roll into small balls 1/2-inch in diameter. Roll in coconut. Flatten with floured fork. Place on greased baking sheet 1 inch apart. Bake 20 minutes or until lightly browned at 300 degrees. Makes 3 1/2 dozen

Pecan Bars

Continuing with a cake, cookie or candy recipe .

Pecan Bars
Mrs. Mary B. Mann

1 cup light brown sugar, well packed
1/4 cup butter
1 egg
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup pecans
1 teaspoon baking powder

Melt butter with sugar, being careful not to overcook. Cool slightly; add beaten egg, salt and vanilla. Add baking powder and flour; add egg mixture and fold in pecans. Bake in 9 -inch pan, greased and floured about 45 minutes at 300 degrees. cut into bars.

Cocktail Meatballs

Here is a recipe for those up and coming holiday parties.....

Cocktail Meatballs
Mrs. Logan C. Croskey

1 large bottle catsup
1 ( 10 oz) jar grape jelly
juice of 1/2 lemon

Blend all ingredients and simmer for 1 hour.

Meatballs

2 pounds ground chuck
1 teaspoon salt
1/4 teaspoon pepper

Combine ingredient and mold into small meatballs. Do not fry. Add meatballs to hot sauce and simmer gently for 1 hour.

Marshmallows

Here is a start of another week of cake,cookies and of course Candy....for the holidays.

Marshmallows
Helen L. Beach

1 envelope unflavored gelatin
1/3 cup cold water
1/2 cup sugar
2/3 cup light corn syrup
1 teaspoon vanilla
4 cups cornflakes or rice cereal

Soften gelatin in cold water in top of double boiler. Place over boiling water and stir until dissolved. Add sugar and stir until dissolved. Remove from heat. pour corn syrup into large bowl of electric mixer. Add vanilla and gelatin and sugar mixture. Beat at highest speed until mixture becomes thick and of soft marshmallow consistency, about 15 minutes. Crush cornflakes or rice cereal with rolling pin and line sides and bottoms of 7 x 10 x 1 1/2-inch greased pan. pour in marshmallow mixture and smooth top with spoon of knife. Sprinkle additional corn flakes or rice cereal on top. Let stand in cool place ( not a refrigerator) until well set, about 1 hour. To remove from pan, loosen around edges with knife and invert over cookie sheet. Cut into squares with sharp knife moisten with water. Roll marshmallows in remaining corn flakes or rice cereal to coat the sides of the marshmallows. For variation, roll in powdered sugar and cornstarch or roll in coconut. For ginger or chocolate flavor, crush ginger or chocolate cookies and coat marshmallow with them.

Barbeque Ribs

Yummy barbeque ribs.....love them even though they are a little messy!

Barbeque Ribs
Mrs. James D. Vessen

3 to 3 1/2 pounds spareribs
1/2 cup onion, chopped
3 Tablespoon sugar
2 teaspoon dry mustard
3 Tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 cup cream
1 cup water
1/2 cup vinegar

Cut ribs into serving pieces. Place in shallow pan and brown for 30 minutes at 350 degrees. Combine remaining ingredients and bring to a boil . Pour sauce over ribs and bake for 1 hour or until tender, basting occasionally. Serves 4 to 5.

7-pound Quick Fudge

Here is one of the many candy recipes....

7-pound Quick Fudge
Mrs. J. E. Rockhold

7 cups sugar
1 large can evaporated milk
1 stick margarine
2 giant chocolate bars
1 large package chocolate chips
1 pint marshmallow cream
1 cup nutmeats, chopped

Melt margarine. Mix with evaporated milk and sugar and boil 8 to 9 minutes. Meanwhile break chocolate bars into pieces in large mixing bowl. Add chocolate chips. Pour boiled mixture over chocolate. Stir until melted. Add marshmallow cream and nutmeats. Stir well and pour into buttered pans. Makes approximately 7 pounds.

Anniversary Muffins

You can make these even if no anniversary is happening.

Anniversary Muffins
Mrs. Marilyn Merrick

2 cups 100 percent bran
2 cups boiling water
1 cup shortening
3 cup sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoon baking soda
1 teaspoon salt
4 cup bran cereal

Combine 100 percent bran and boiling water and let stand. Cream shortening and sugar. Add eggs, one at a time, then add buttermilk. Sift together flour, soda, and salt. Add bran cereal to this mixture .Fold all mixtures together until well moistened., Pour into 1 -pound coffee cans and refrigerate. Do not freeze. Bake, as wanted, in muffins pans 20 to 25 minutes at 400 degrees. Dates, raisins or nuts may be added. This mixture will keep 3 months in refrigerator.

Old-Fashioned Banana Shortcake

ooohhhhh , need I say anything else!

Old- fashioned banana Shortcake
Noamie Mitchell

2 cup flour
3 Tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
softened butter
bananas

Mix and sift dry ingredients. Cut fat into mixture until size of pea. Make well in mixture and add milk, Gradually to make a soft dough. Toss on floured board and knead gently. Pat or roll to 1/2-inch thickness. Put 1/2 dough into greased pan and spread surface with melted butter. Top with remainder of dough. Bake 20 minutes at 450 degrees. Remove shortcake to a large plate and separate layers with a fork. Place crushed sweetened bananas. Serve plain or with whipped cream.

Crown Jewel Cake

Here is a cake recipe that uses jello....that's not really a cake....

Crown jewel Cake
Helen L. Beach

1 package each of black cherry raspberry , lime and strawberry gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 cup cold milk
1 teaspoon vanilla
2 envelopes whipped dessert topping
flake coconut

Prepare black cherry , lime and strawberry gelatin using 1 cup hot water and 1/2 cup cold water for each. pour into 8 x 8 x 2-inch separate pans and chill until firm. Heat pineapple juice and dissolve raspberry gelatin in it. Add 1/2 cup cold water and chill until syrupy. Combine milk, vanilla and whipped dessert topping in a bowl. blend , then beat until mixture forms soft peaks. Fold into raspberry gelatin. Cut black cherry, strawberry and lime gelatin into 1/2-inch cubes. Fold into raspberry gelatin mixture. Pour into 9-inch angel food cake pan. Chill 8 hours. Unmold and spread tops and sides with additional whipped dessert topping. Sprinkle with flaked coconut, tinted pink, if desired. Other colors gelatin may be substituted in this recipe.

Lemon Pound Cake

Who doesn`t love pound cake....and lemon on top of that....

Lemon pound Cake
Mrs. Mary Holstrom

4 eggs
 1 package 2 layer size yellow cake mix
1 package instant lemon pudding mix ( dry)
3/4 cup water
1/3 cup salad oil
Lemon Glaze

Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water and oil. beat 10 minutes at medium speed on electric mixer.Pour into ungreased 10-inch tube pan with removeable bottom. bake 50 minutes at 350 degrees. leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tied fork, prick holes on top of cake . Drizzle lemon glaze over top and spread on sides of cake. Cool completely before removing pan bottom. Garnish with thin slices of lemon.

Lemon Glaze

2 cups confectioners sugar
1/3 cup lemon juice

Combine ingredients and heat to boiling.

Chow Chow Relish

This is the last canning recipe for this publication.


Chow Chow Relish

4 cup cabbage, chopped ( 1 small head)
3 cups cauliflower, chopped ( 1 medium head)
2 cup onions, chopped
2 cups green tomatoes, chopped ( about 4)
2 cups sweet green peppers, chopped ( about 2)
3 Tablespoon salt
2 1/2 cup vinegar
1 1/2 cup sugar
2 teaspoon dry mustard
2 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon ginger

Combine chopped vegetables, sprinkle with salt. Let stand 4 - 6 hours in a cool place. Drain well.

Prepare home canning jars and lids according to manufacturing directions. Combine vinegar, sugar and spices in a 6-8 quart saucepan. Simmer 10 minutes. Add vegetables, simmer 10 minutes. Bring to a boil. Carefully ladle into hot relish into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 4 pint jars.

Grandma Wickstrom`s Nut cake

Here is the cake/ candy  recipe for the day....

Grandma Wickstrom`s Nut Cake
Mrs. Frances E. Baird

1 cup sugar
2/3 cup shortening
3 eggs, separated
2/3 cup milk
2 cup flour
2 teaspoon baking powder
pinch salt
1 cup chopped nutmeats
1 teaspoon vanilla

Sift together flour, baking powder and salt. Cream shortening and sugar and egg yolks. Add vanilla to milk. Add milk and flour alternately, until well blended. Fold in egg whites, beaten stiff. Add nutmeats. Bake 1 hour at 350 degrees in greased angel food cake pan. ice with butter icing, if preferred.

Roquefort Dressing

Here is a dressing for that salad...home made....

Roquefort Dressing
Mrs. Marilyn Merrick

1 cup buttermilk
1 quart salad dressing
2 ( 3 oz ) packages cream cheese
3 oz Roquefort cheese
1 Tablespoon garlic salt

break cheese in small pieces and combine with rest of ingredients. Let stand at least 8 hours before serving. Use no substitutes.

Carrot cake

Since this is almost time for the cake, cookie, candy making time lets, try and have a recipe. I will try and have a recipe for each day.

Carrot Cake
Mrs. Sylvia Williams

1 1/2 cup cooking oil
2 cups sugar
4 eggs
3 cup self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup black walnuts
2 full cups carrots, grated finely

Combine all ingredients and pour into a floured and greased tube pan. Bake 1 1/2 hours at 350 degrees. If you use plain flour; to 2 cups flour, sifted , add 1 teaspoon soda, 1 teaspoon salt and 2 teaspoon baking powder.

Mexican Chili Con Carne

Here is another recipe from 1968.A good one to fix now that it is fall weather.

Mexican Chili Con Carne
Betty L. Rippetoe

2 pounds stew meat
2 Tablespoon chili powder
2 cloves garlic, minced
3 Tablespoon flour
4 Tablespoon vegetable oil
2 Tablespoon suet, chopped
1 large onion, chopped
2 teaspoon salt
1 1/2 quarts water
1 9 No. 2 size) can chili beans
Dice meat into 3/4 inch cubes . ( This is easier to cut if partially frozen). Fry onion until tender in oil with suet added. Add meat, chili powder, garlic and flour. Cook for 15 minutes. Add salt and hot water and simmer 45 minutes or until tender. Add chili beans and heat thoroughly.

New-Way Buns

Here is the bread recipe for this week.

New-Way Buns
Mrs. Esther K. Crawford

1/2 cup warm water
2package yeast
1/3 cup luke warm milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup soft shortening
4 1/2 to 5 cup flour
1 pound ground beef
1 medium onion, finely chopped
1 cup cabbage, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Mix warm water and dry yeast. Stir in lukewarm milk, sugar, eggs,and shortening
.Mix well and add flour. Mix with spoon until smooth and flour is used. Put onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and let rise in warm place until double. Punch down. Let rise again until almost double. Roll out dough and cut in 3-inch squares.
Cook ground beef, onion, cabbage, salt and pepper together until done. Place 1 Tablespoon of meat mixture on each square of dough. Fold ends up and pinch together. Place folded ends down on greased baking sheet. Bake 12 to 15 minutes ( until lightly browned) at 375 degrees.