Fruit Cobbler

Here is a easy recipe for cobbler...


Fruit cobbler
Mrs. James D. Vesson

1 cup sugar ( if canned fruit is sweet, use only 1/4 cup)
4 Tablespoon flour
1/2 teaspoon cinnamon
2 cups canned fruit
3/4 cup juice form fruit
1 can biscuits

Mix sugar, flour and cinnamon.Blend with fruit and juice. Pour into greased casserole. Put biscuits on top of fruit. Preheat oven to 400 degrees. Bake 25 to 30 minutes . Serve hot. Serves 4.

Danish Minature Pastries

This is a long recipe...two different filling recipes for these pastries....

Danish Miniature Pastries
Mrs. Gordon Burnett

1 cup butter or margarine
1/2 cup shortening
1 package dry yeast
1/4 cup warm water , not hot ( 110 to 115 degrees)
1 can ( 4 1/2 oz) evaporated milk
3 egg yolks, slightly beaten
2 Tablespoon sugar
1 teaspoon vanilla
 2 teaspoon salt
5 cups flour
1/2 cup sugar
2 teaspoon cinnamon

Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups flour and beat at medium speed on mixer 3 minutes or beat by hand until smooth. Stir in remaining flour and mix until smooth. Round up dough in lightly greased bowl. Cover with damp cloth. Refrigerate several hours or over night .Dough must be firm. Divide dough in half. Blend in sugar and cinnamon and use this mixture for rolling dough out dough on cloth covered board. Roll  dough into 2- 16-inch squares. Cut into 4 x 1-inch strips. spread a teaspoonful of desired topping on strip. Roll up jelly roll fashion. Place on greased baking sheet, cut side down. Let stand in warm place ( 85 degrees) 1 hour or until a slight indention remains in dough, when touched with finger. Heat oven to 350 degrees. Bake about 15 minutes or until golden brown. Drizzle with confectioners icing while warm.

Now on to the filling recipes...

Date Nut Filling

2 cups dates, cut up
3/4 cup sugar
3/4 cup water
1/2 cup nutmeats

Cook dates, sugar, and water slowly , stirring constantly until thickened. Add nutmeats and cool.


Kolache Filling

1 cup ( 1/2 pound ) prunes
3/4 cup ( 4 oz) dried apricots
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon lemon rind, grated
1/4 teaspoon allspice

Simmer prunes and apricots in water to cover, about 30 minutes or until tender. Drain and chop fruit finely. Mix with sugar , lemon juice, lemon rind and allspice.



You could use these fillings or come up with your own

Coconut Topped Pudding Cake

Here is another cake recipe for the week....

Coconut Topped Pudding Cake
Mrs. Jospeh Fabac

1 package yellow cake mix
1 package vanilla instant pudding
1/8 teaspoon salt
1 cup water
1/3 cup salad oil
3 eggs

Place cake mix, pudding and salt in large bowl and blend at low speed of mixer. add water, oil and eggs; beat at medium speed for 3 minutes or until smooth and creamy. Pour batter into greased and floured 9-inch square pan. Bake 50 to 55 minutes at 350 degrees. Let cool 5 minutes then spread with coconut topping.

Coconut Topping

1 /2 cup butter or margarine, melted
 1/2 cup brown sugar
1/4 cup milk few grains of salt
1/2 teaspoon vanilla
1 cup shredded coconut
1/2 cup pecans or walnuts, chopped

Blend all ingredients and spread over cake. Place under broiled and brown slowly and carefully, about 5 minutes. Serve right from pan.

Refrigerator Cheese Pie

Today two dessert recipes


Refrigerator Cheese Pie
Mrs. Katherine Dodig

2 envelopes unflavoered gelatin
 1/2 cup cold water
 2 egg yolks, well beaten
1/2 cup sugar
1/2 cup milk
1 teaspoon salt
2 cups cottage cheese
1 teaspoon lemon rind, grated
2 Tablespoon lemon juice
 1teaspoon vanilla
2 egg whites, beaten
 1c up whipped cream , whipped
1 9-inch  crumb crust

Soften gelatin in 1/2 cup water. Combine egg yolks, sugar, milk and salt. cook over boiling water until thick and smooth, stirring constantly. Stir in gelatin. Chill until thick. Combine cottage cheese, lemon rinds, juice and vanilla and beat until smooth. Blend in custard mixture. Fold in egg whites and whipped cream. Pour into crumb crust. Chill 3 hours.

Fruit Cocktail Cake

Here is a fruit cocktail cake....

Fruit Cocktail cake
Mrs. Sylvia Williams

1 ( No. 2 ) can fruit cocktail
1 cup flour
1 cup sugar
 1 teaspoon soda
dash salt
1/2 cup brown sugar
chopped nutmeats

Drain fruit cocktail. Combine flour, sugar, soda and salt and mix with cocktail. put mixture in greased glass ovenware bowl and sprinkle with brown sugar and nutmeats. Dot with butter. Bake 30 to 40 minutes at 350 degrees.

Cheese Straws

Here is a good appetizer....

Cheese Straws
Mrs. Julie Vaughn

2 cups mild cheddar cheese, finely grated
2 cups flour
 1 scant cup butter
1/2 cup sweet cream

Cut butter into flour and cheese until coarse consistency. Add sweet cream to make a soft dough. Roll out on lightly floured surface to 1/4-inch thick. cut in 1 -inch strips. Bake at 425 degrees until golden brown

Cake topped Fruit Pie

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

Cake topped Fruit Pie
Mrs. Katherine Dodig

1 deep 9-inch pie shell
 2 to 2 1/2 cups canned fruit pie filling
1/4 cup butter
 1/2 cup sugar
 1 egg
1/2 teaspoon lemon rind , grated
 3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Sprinkle pie shell with 1 Tablespoon flour and spread with pie filling. Beat butter, sugar and egg together until fluffy. Add flavoring , then sift dry ingredients alternately with milk. Spread batter over fruit filling to the edge of crust. Bake 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool and garnish with whipped cream.