Raisin Pudding

pudding with raisins...

Raisin Pudding
Mrs. Howard H. Miller

2/3 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup raisins
1 cup flour
3 teaspoon baking powder
3/4 cup milk
1/2 cup walnuts, chopped
1 Tablespoon water
2 cups water

Sift nutmeg, cinnamon, cloves, flour and baking powder. Add 2/3 cup brown sugar and mix well. Add raisins and walnuts. Combine milk with dry ingredients. Put mixture into 2-quart casserole. make syrup by combining 1 cup brown sugar , butter and water and bring to a boil; pour over batter. Bake 30 minutes at 350 degrees. Pudding will rise to top and syrup will be on bottom. Serves 8.

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

Raisin Toffee Bars

Here is another dessert/candy recipe for the week.

Raisin Toffee Bars
Bertha M. Merkel

1 cup flour
1/2 teaspoon salt
1/2 cup soft margarine
1 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
1 cup bran
1 cup seedless raisins

Crumble margarine and sugar. Mix thoroughly. add vanilla and eggs. Beat well. Stir in bran and raisins. Add flour and salt. Spread in well- greased 9 x 9 -inch pan and bake 30 minutes at 350 degrees. Sprinkle with confectioners sugar.

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.

yeast cookies

I think I will post two recipes for each day this week...since I didn`t post any yesterday.

All desserts!!!!!!!!

Yeast Cookies

1 cup warm water
2 Tablespoons sugar
2 packages dry or compressed yeast
1 cup all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 cup shortening
3 eggs
2 teaspoon soda
2 Tablespoon hot water
2 teaspoon vanilla
1 teaspoon butter flavoring
2 teaspoon cinnamon
1 teaspoon ground cloves
3 cups flour
1/2 teaspoon salt
2 cups raisins

Combine milk, sugar, yeast and flour. Set aside for a few minutes. This is a sponge. Cream together the sugars and shortening. Add eggs. Dissolve soda, hot water and flavorings. Stir all ingredients together with sifted dry ingredients. Stir in raisins, then sponge. Cover with plastic wrap and let stand 1 hour. Do not stir or mix again. Spoon by teaspoon onto an oiled cookie sheet. Bake about 12 minutes at 350 degrees. Frost when cool.

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.

Fruit Lace

Here is the bread recipe for today....sorry no salad from 1967 anymore, yesterday was the last recipe from that year.
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Fruit Lace
Mrs. E. A. O`Donovan

1/2 cup luke warm milk
1 Tablespoon salt
2 eggs
5 cups flour
1/2 cup sugar
1/2 cup butter, soft
1/2 cup lukewarm water
1 teaspoon sugar
1 package yeast

Scaled milk and cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Sift flour and salt. Beat in eggs and add milk, sugar and yeast. Add butter and flour. Knead. Place dough in greased bowl. Brush surface with melted butter. Cover and place in warm place to rise until double in bulk.

Filling

2 cups apple, finely chopped
1 cup brown sugar
1 cup raisins, chopped
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon minute Tapioca

Mix ingredients over low heat. Bring to a boil and cook slowly until thickened. Cool.
Divide dough in half. Roll in rectangle about 1/2-inch thick and 8 inches wide. Place filling down center of dough 3 inches wide. At each side of filling, make cuts 2 inches apart and 2 inches long. Take a strip on each side and cross them at center of filling. Pull strips down, keeping ends inside. Continue to lace opposite strips, tucking ends underneath. Cover with damp cloth and let rise until double in bulk. Bake at 350 degrees until golden brown. Frost with thin butter icing and decorate with cherries and walnuts

Raisin Bread

I love raisin bread, my hubby doesn`t.

Raisin Bread
Mrs. Marilyn Merrick

2 cups warm water
2 packages or cakes of dry yeast
6 Tablespoon brown sugar, firmly packed
1 Tablespoon salt
1/4 cup cooking oil
2 cups raisin
3 cups flour, sifted

Combine warm water and yeast. Stir until yeast is dissolved. Add brown sugar , salt and oil. Mix well. Add raisins and mix well. Gradually add flour while beating. Beat until mixed. Place on lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl and brush top with oil. Cover and let rise in a warm place, free from drafts, until double in bulk, about 1 hour. Punch down. Knead until smooth, about 5 minutes. Divide dough into 2 equal portions. Form into loaves. Place in greased loaf pans. Cover., Let rise until double in bulk, about 45 minutes. Bake 35 minutes at 400 degrees. After removing from oven, brush top with butter.

eggless, milkless and butterless cake

Ok, when I made this I did cheat and used butter for the shortening, or rather margarine.

Eggless, Milkless and Butterless cake
Mrs. John O. Fife

2 cups brown sugar
2 cups water, hot
2 Tablespoons shortening
1 teaspoon salt
1 1/8 teaspoon cinnamon
dash cloves
1/2 teaspoon allspice
3 cups sifted flour
1 teaspoon baking soda
1 cup raisins
1 cup nutmeats, chopped

Boil sugar and water, shortening, salt, rasisins and spices 5 minutes. When col, add flour and soda dissolved in 1 teaspoon hot water. Bake in 9 x 13x 2-inch cake pan, 45 minutes at 325 degrees. Cake can be served plain or with confectioners sugar icing or whipped cream.

Hasty Pudding

Here is that Hasty pudding that you all about...at least a recipe for it....


Hasty Pudding
Mrs. Grace E. Bales

1 cup brown sugar
1 cup water, boiling
1 Tablespoon vanilla
3 Tablespoon butter

Combine ingredients in square cake pan. Stir until dissolved.

Cake

1/2 cup sugar
3/4 cup flour, sifted
1/2 cup milk
1 teaspoon baking powder
pinch salt
1/2 cup raisins, floured
1 cup nutmeats, ground

Combine all ingredients. Mix well and pour in middle of sauce. Do not stir. Bake 30 minutes at 350 degrees. Serve with whipped cream.

Grandma`s Warcake

This cake is similar to raisin bread and it is from 1967 Kansas City Kansan`s Silver Spoon Cookbook of that year.

Grandma`s Warcake
Mrs. Tom Selby

2 cups sugar
2 cups boiling water
1 Tablespoon shortening
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon nutmeg
1 cup raisins
walnuts, if desired
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon soda

Combine sugar, water, shortening, salt, cinnamon, ginger, cloves, nutmeg, raisins and walnuts, if desired and bring to a boil. Boil 5 minutes. cool. combine with sifted flour, baking powder and soda. Bake in moderate oven until cake tester comes out clean.


* I baked this cake at 350 degrees