|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1 cup | salad oil |
| 2 cups | sugar |
| dash of salt. |
3 eggs
2 cups grated zucchini not peeled. 3 cups flour 3 teaspoons cinnamon ½ teaspoons cloves 1 teaspoon soda ½ teaspoon baking powder 1 teaspoon nutmeg Add these dry ingredients to the first mixture and beat well. Add one 3 ounce box of instant chocolate pudding and some chopped nuts. Pour into 3 greased bread pans. Bake one hour or until done at 350 degrees F.
2 egg yolks 2 whole eggs 1/8 teaspoon salt 1 cup flour ½ cup milk ½ cup water 1 Tablespoon melted butter Combine all ingredients in a blender jar and blend for about a minutes. Scrape down sides with rubber spatula and blender for another 15 seconds. Cook crepes with a crepe pan over moderately high heat. Set aside for use in the recipes. Can be made and frozen as long as you put a piece of waxed paper in between each crepe.
3 eggs 4 teaspoons butter ½ cup flour ½ cup milk Melt butter in 8" X 8" pan in 400 degree oven. Whip eggs flour milk together, then pour into pan and bake 20 minutes …….don’t open oven door!!! Serve with heated syrup. Makes an impressive looking dish that's really good.
Frozen bread dough (2 loaves) Pepperoni -- sliced thinly Mozzarella Cheese -- grated Sliced mushrooms -- fresh ones Sliced green peppers Sliced Onions Sliced olives -- green and/or black egg white -- whipped Thaw bread dough overnight (8 hours). Elongate loaves and cut lengthwise. Fill with any or all of the above ingredients. Pinch closed and allow to rise 4 hours. Brush egg white over top. Bake on cookie sheet at 350 degrees F for 30 minutes or until done.
1 cup ground walnuts or almonds 2 cups sugar 2 sticks margarine 1 cup egg sub 4 teaspoons grated orange or lemon peel 2 teaspoons pure vanilla 4 cups flour 3 teaspoons baking powder 2 teaspoons cinnamon ½ teaspoon salt Preheat over to 325 degrees F. Spray cookie sheets with Pam.
Beat sugar with margarine until blended. Add 1/4 cup egg sub at a time. Mix well between each addition. Beat in orange or lemon peel and vanilla.
In separate bowl mix flour, baking powder, cinnamon, salt. Add dry ingredients to creamed mixture. Mix just until it is incorporated. Add nuts.
Divide dough into 4 parts with lightly floured hands. Form into 4 loaves 3 inches wide and 3/4 inch high.
Bake 35 minutes. Cool 10. With Serrated blade slice; place cut side down and bake 12 minutes more. Turn the slices over; then bake another 12 minutes.
1 cup flour 1 teaspoon salt 1 egg 1 Tablespoon olive oil--no substitutes!!! 1 Tablespoon hot water
Mix well together and roll into balls; let rest 10 minutes. Use the pasta machine to make the spaghetti or noodles or cut by hand.
From my childhood days in the kitchen of Margaret Stemsrud in Ewart, Iowa. They are called "Poor Man's" because there is no leavening which only the rich could afford. Margaret's Norwegian husband insisted that she make these when they were married. |
5 eggs Beat until light and fluffy Add 1 cup heavy cream 1 cup sugar 2 teaspoons vanilla ½ teaspoon salt Add enough flour to roll out and cut. There is no exact measurement for this--you just have to "know" when the dough is right. Cut into triangles. Slit the long side of the triangle and insert the tip of the triangle through the slit. Fry in deep fat at 380 ° F until brown and coat with either powdered sugar or a cinnamon/sugar combination.
1 package lemon cake mix with pudding mix 1 package instant lemon pudding 1 cup water ½ cup oil 4 eggs ¼ cup poppy seed
Mix all this together well and baked in a greased loaf
pans at 350 degrees to 45 to 60 minutes.
Cream together:
2 ¼ cups sugar 1 1/8 cup oil 3 eggs Sift together:
3 cups flour 1 ½ teaspoon salt 1 ½ teaspoon baking powder Add flour alternating with 1 ½ cups milk to creamed mixture.
Then add:
1 ½ Tablespoons poppy seeds 1 ½ teaspoons almond extract 1 ½ teaspoons butter flavor 1 ½ teaspoons vanilla
Mix well, pour into 2 greased loaf pans or a Bundt pan.
Bake at 350° for 45 minutes.
Frost with this:
¾ cup sugar ¼ cup orange juice ½ teaspoon almond extract ½ teaspoon butter ½ teaspoon vanilla
Mix and pour over bread in pans while it is still hot.
3 cups sugar 2 teaspoons soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon salt 2 cups pumpkin 4 eggs 1 cup oil 2/3 cup water 1 teaspoon vanilla ¾ cup chopped nuts
3 1/3 cups flour
Mix all ingredients and pour into greased bread pans and bake at 350 degrees for 40 minutes.
¾ cup butter ½ cup + 1/3 cup granulated sugar 1 teaspoon salt 1 cup milk, scalded 1 ½ teaspoons baking soda 2 cups sour dough starter 5 cups flour 1 teaspoon cinnamon ½ cup light brown sugar ¼ cup honey
Add one quarter cup of the butter, one half cup of the granulated sugar and the salt to the milk. Stir to melt butter. Cool to room temperature. Dissolve the baking soda in a little warm water. When milk mixture is cool, add the sour dough starter and the dissolved baking soda. Stir in enough flour to make a soft dough. Knead on a lightly floured board until smooth. Place in a clean greased bowl, cover and let rise in a warm place until doubled in bulk. Punch dough down. Roll out into a rectangle. Spread with one quarter cup of the remaining butter. Combine remaining granulated sugar with the cinnamon and sprinkle over. Roll rectangle from the long end like a jellyroll and cut into one inch slices. Heat remaining butter, the brown sugar and honey in a saucepan. Pour into a 9X5X3 inch loaf pan. Set the rolls, cut side up, in the butter-brown sugar mixture. Cover and let rise in a warm place until doubled in bulk. Preheat oven to 375 degrees. Bake fifteen to twenty minutes, or until done. Yield: 2 dozen.
½ cup milk, scalded 2 T. sugar ½ teaspoon salt 1 T. shortening 1 cup sour dough starter 2 ¼ cups flour, approximately yellow corn meal Combine the milk, sugar, salt, and shortening and stir to melt the shortening. Let cool to lukewarm. Add the sour dough starter and enough flour to make a medium-stiff dough. Turn onto a lightly floured board and knead until smooth. Shape into a loaf and place on a greased baking sheet that has been dusted with corn meal. Cover loaf and let rise until doubled in bulk. Preheat the oven to 400 degrees F. Make diagonal slashes over surface of bread and brush with water. Bake 40 minutes or until done, brushing with water twice during baking. Yield: One loaf. Be sure to replenish the starter so you will have some to use the next time you want bread!
1 cup sour dough starter (Start the Starter the night before) 1 cup flour 3 Tablespoons brown sugar or raw sugar 1 egg 1 + tsp. baking soda 1/2 tsp. salt 1 Tablespoon cooking oil 1 cup milk These are the ratios for 8 medium sized pancakes. Just increase the numbers to accommodate the number of people at the table. Mix ingredients together; will be kind of lumpy. It is okay to use a whisk. Cook on a medium hot griddle, primed with a bit of butter. Serve with fresh fruit like raspberries, strawberries, or blueberries. These pancakes taste very similar to the ones we had in Talkeetna, Alaska.
6 Tablespoons butter 1 cup sugar 1 egg ½ tsp vanilla 1 ½ cups flour 1 teaspoon baking soda ½ cup sour dough starter ½ cup milk ½ cup chopped nuts dusted in 1 T. flour
Cream butter and sugar; add the egg and vanilla. Combine remaining ingredients except for the nuts. Pour into a greased pan and bake at 350 degrees F.
Frosting:
¾ cup brown sugar 4 Tablespoons corn starch ¼ teaspoon salt ½ cup chopped pecans, sautéed in butter ¼ cup water Combine light brown sugar, cornstarch and salt in saucepan, stirring to mix well. Stir in water, cook, stirring constantly. Boil one minute. Sauté pecans in butter and add to the boiled mixture. Cool till mixture is thick enough to spread on the cake.
