1 medium potato cooked in 1 cup water. When done, remove potato and pour potato water in 1 cup measuring cup and add enough water to make a full cup. Add 2 pkg yeast and 2 TBL sugar. Stir until dissolved. Put in large mixing bowl and add:
1 medium mashed potato
2 TBL soft margarine
1 tsp salt
1 cup warm milk
1 egg slightly beaten
Mix and add 6 1/2-7 1/2 cups flour to make bread dough. Knead 10 minutes. Put dough in greased bowl and turn over so top is greased. Cover and let rise for 35 minutes until double in bulk. Punch down gently and put on slightly floured surface. Divide dough in 2 and roll out like cinnamon rolls. Spread with soft margarine and sprinkle with a sugar and cinnamon mixture. Roll up jellyroll style and put into loaf pans. Put soft margarine on top. Let rise about 50 minutes. Bake at 350° for 35-40 minutes.
Wednesday, January 12, 2011
Divinity
2 cups sugar
dash of salt
1/2 cup corn syrup
1/2 cup water
Cook above ingredients until it thickens, at 260°. Beat 2 egg whites until stiff. Pour hot mixture in thin ribbon into egg whites while beating with mixer. When both are combined beat until mixture turns from shiny to dull. Drop by spoonful onto wax paper or foil.
dash of salt
1/2 cup corn syrup
1/2 cup water
Cook above ingredients until it thickens, at 260°. Beat 2 egg whites until stiff. Pour hot mixture in thin ribbon into egg whites while beating with mixer. When both are combined beat until mixture turns from shiny to dull. Drop by spoonful onto wax paper or foil.
Dreamy Creamy Hot Chocolate
1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp tsp vanilla
1/8 tsp salt
6 1/2 cups water
mini marshmallows (optional)
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
TIP: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
1/2 cup unsweetened cocoa
1 1/2 tsp tsp vanilla
1/8 tsp salt
6 1/2 cups water
mini marshmallows (optional)
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
TIP: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
Famous Pumpkin Pie
3/4 cup sugar 1 can (15 oz) Libby's Pure Pumpkin
1/2 tsp salt 1 can evaporated milk
1 tsp ground cinnamon 1 unbaked 9-inch deep dish pie shell
1/2 tsp ground ginger 2 large eggs
1/4 tsp ground cloves
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425° oven for 15 minutes. Reduce temp to 350° and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
1/2 tsp salt 1 can evaporated milk
1 tsp ground cinnamon 1 unbaked 9-inch deep dish pie shell
1/2 tsp ground ginger 2 large eggs
1/4 tsp ground cloves
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake at 425° oven for 15 minutes. Reduce temp to 350° and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Fondant
4 lbs. powdered sugar
1 cup light Karo
4 cubes margarine
Mix together with your choice of flavoring and coloring. Shape into balls for candy or put into egg mold for Easter eggs.
1 cup light Karo
4 cubes margarine
Mix together with your choice of flavoring and coloring. Shape into balls for candy or put into egg mold for Easter eggs.
Cherry Date Fruitcake
1 1/2 cups flour
1 tsp baking soda
1 1/2 cups sugar
1 tsp salt
5 1/2 cups pecan halves
2 jars (16 oz. ea) maraschino cherries, drained and halved
1 lb diced candied pineapple
2 packages (8 oz ea) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup
In a large bowl, combine the first 4 ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add fruit mixture and mix well. Grease 2 foil-lined 9x5x3 loaf pans. Press half of the mixture into each pan. Bake at 300° for 1 1/2 - 2 hours or until a wooden pick inserted near center comes out clean. Cool in pans or on wire rack for 10 minutes. Remove from pans and remove foil. Brush each loaf with corn syrup. Cool completely.
1 tsp baking soda
1 1/2 cups sugar
1 tsp salt
5 1/2 cups pecan halves
2 jars (16 oz. ea) maraschino cherries, drained and halved
1 lb diced candied pineapple
2 packages (8 oz ea) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup
In a large bowl, combine the first 4 ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add fruit mixture and mix well. Grease 2 foil-lined 9x5x3 loaf pans. Press half of the mixture into each pan. Bake at 300° for 1 1/2 - 2 hours or until a wooden pick inserted near center comes out clean. Cool in pans or on wire rack for 10 minutes. Remove from pans and remove foil. Brush each loaf with corn syrup. Cool completely.
Golden Cake
Original recipe of Julia Wilson, Mom's mother.
Beat together:
3/4 cup shortening
2 cups sugar
3 eggs
2 tsp vanilla, unless pure 1-1 1/2 tsp
Add:
3 tsp baking powder
2 cups milk
2 cups flour, loosen before measure
1/2 tsp salt
1/4 tsp yellow food color
Bake at 350° for 45 minutes.
Beat together:
3/4 cup shortening
2 cups sugar
3 eggs
2 tsp vanilla, unless pure 1-1 1/2 tsp
Add:
3 tsp baking powder
2 cups milk
2 cups flour, loosen before measure
1/2 tsp salt
1/4 tsp yellow food color
Bake at 350° for 45 minutes.
Banana Bread Supreme
Mix in order:
6 ripe bananas
4 eggs
1 1/3 cup oil
3 cups sugar
2/3 cup sour cream
Add:
4 cups flour
1 1/2 tsp salt
2 1/2 tsp baking soda
2 tsp vanilla
2 cups nuts (optional)
Pour into greased and floured pans (3 small or 2 medium). Bake at 325° for 1 hour. Cool 5 minutes before removing from pans to colling rack. (Freezes nicely)
6 ripe bananas
4 eggs
1 1/3 cup oil
3 cups sugar
2/3 cup sour cream
Add:
4 cups flour
1 1/2 tsp salt
2 1/2 tsp baking soda
2 tsp vanilla
2 cups nuts (optional)
Pour into greased and floured pans (3 small or 2 medium). Bake at 325° for 1 hour. Cool 5 minutes before removing from pans to colling rack. (Freezes nicely)
Sunday, January 9, 2011
Coconut Macaroons
2 egg whites
dash of salt
1/2 tsp vanilla
2/3 cup sugar
1 1/3 cups flaked coconut
Beat egg whites with dash of salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut. Drop by teaspoonful on greased cookie sheet. Bake at 325° for 20 minutes. Yield 1 1/2 dozen.
dash of salt
1/2 tsp vanilla
2/3 cup sugar
1 1/3 cups flaked coconut
Beat egg whites with dash of salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut. Drop by teaspoonful on greased cookie sheet. Bake at 325° for 20 minutes. Yield 1 1/2 dozen.
Graham Cracker Cake
2 2/3 cups finely crushed Graham crackers
2/3 cup grated coconut
2/3 cup chopped nuts
1 1/3 tsp Baking Soda
3 TBL Shortening
2/3 cup sugar
2/3 cup brown sugar
5 eggs, separated
1 1/3 cups sour cream
1 1/2 tsp Vanilla
In small bowl combine crackers, coconut, nuts and baking soda. In separate bowl cream shortening and sugars. Add....
What?? Mom!! Where's the rest of the recipe??? Figures! Okay, I think she meant to say add the remaining ingredients. Add dry ingredients. Mix together. Bake in a, hmm, 9x13 shall we say? 350° sound good? This is a very heavy cake, so I say check it after 35 minutes and call it good. If you know the rest of the recipe, call me!
2/3 cup grated coconut
2/3 cup chopped nuts
1 1/3 tsp Baking Soda
3 TBL Shortening
2/3 cup sugar
2/3 cup brown sugar
5 eggs, separated
1 1/3 cups sour cream
1 1/2 tsp Vanilla
In small bowl combine crackers, coconut, nuts and baking soda. In separate bowl cream shortening and sugars. Add....
What?? Mom!! Where's the rest of the recipe??? Figures! Okay, I think she meant to say add the remaining ingredients. Add dry ingredients. Mix together. Bake in a, hmm, 9x13 shall we say? 350° sound good? This is a very heavy cake, so I say check it after 35 minutes and call it good. If you know the rest of the recipe, call me!
Hawaiian Chicken
2 Chicken breasts*
2 large cans Pineapple tidbits or chunks
1/2 cup Brown sugar
4 TBL Corn Starch
2 tsp Salt
2 tsp Soy Sauce
1/3 cup Vinegar
1 tsp Worcestershire sauce
2/3 cup Catsup
Drain pineapple and mix juice with other ingredients. Cook until thickened then add pineapple. Briefly brown chicken and place in large foil lined pan. Pour sauce over chicken and bake covered for 30 minutes. Uncover and bake for 20 minutes more. Double recipe for 10lb. wings.
I Mom style, she neglected to tell us what temps to cook anything at. For the sauce, I would cook on Med-high, possibly medium. Since it has corn starch it shouldn't take too long to thicken. For the chicken in the oven, I would guess 325-350°. Especially since it is cooking so long.
*The original recipe calls for 2 large chicken breasts. I would guess you can get 3-4 medium ones out of this as well.
2 large cans Pineapple tidbits or chunks
1/2 cup Brown sugar
4 TBL Corn Starch
2 tsp Salt
2 tsp Soy Sauce
1/3 cup Vinegar
1 tsp Worcestershire sauce
2/3 cup Catsup
Drain pineapple and mix juice with other ingredients. Cook until thickened then add pineapple. Briefly brown chicken and place in large foil lined pan. Pour sauce over chicken and bake covered for 30 minutes. Uncover and bake for 20 minutes more. Double recipe for 10lb. wings.
I Mom style, she neglected to tell us what temps to cook anything at. For the sauce, I would cook on Med-high, possibly medium. Since it has corn starch it shouldn't take too long to thicken. For the chicken in the oven, I would guess 325-350°. Especially since it is cooking so long.
*The original recipe calls for 2 large chicken breasts. I would guess you can get 3-4 medium ones out of this as well.
Hello Dolly's
Melt 2 TBL margarine in 9x9 pan. Then pour over it in layers:
1 1/2 cups graham cracker crumbs
1 cup flaked coconut
1 cup semisweet chocolate chips
1 cup walnuts
1 can sweetened condensed milk
Bake at 350° for 30 minutes. Cool thoroughly, then cut.
1 1/2 cups graham cracker crumbs
1 cup flaked coconut
1 cup semisweet chocolate chips
1 cup walnuts
1 can sweetened condensed milk
Bake at 350° for 30 minutes. Cool thoroughly, then cut.
Honey Graham Bread
1 cup Milk 1/3 cup Honey
1 TBL Salt 1/4 cup Margarine
1/2 cup Warm Water 2 pkg Yeast
2 1/2 cups unsifted Graham Flour 3 3/4 cups unsifted White Flour
Scald milk. Add honey, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Add lukewarm milk mixture, graham flour and 2 cups white flour. Beat until smooth. Stir in enough additional white flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic. Place in greased bowl turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hr. Punch down and let rise again until double in bulk, about 1/2 hour. Shape into loaves. Place in greased loaf pans, cover and let rise in warm place until double in bulk, about 1/2 hour. Bake at 350° for 45 minutes or until done.
1 TBL Salt 1/4 cup Margarine
1/2 cup Warm Water 2 pkg Yeast
2 1/2 cups unsifted Graham Flour 3 3/4 cups unsifted White Flour
Scald milk. Add honey, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Add lukewarm milk mixture, graham flour and 2 cups white flour. Beat until smooth. Stir in enough additional white flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic. Place in greased bowl turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hr. Punch down and let rise again until double in bulk, about 1/2 hour. Shape into loaves. Place in greased loaf pans, cover and let rise in warm place until double in bulk, about 1/2 hour. Bake at 350° for 45 minutes or until done.
Impossible Pie
1 cup Coconut
2 cups Milk
4 Eggs
1/4 cup Margarine
2 tsp Vanilla
3/4 cup Sugar
1/2 cup Flour
Grease pie plate and sprinkle with Coconut. Blender mix the rest of the ingredients until smooth. Pour into pie dish. Bake at 350° for 45 minutes.
2 cups Milk
4 Eggs
1/4 cup Margarine
2 tsp Vanilla
3/4 cup Sugar
1/2 cup Flour
Grease pie plate and sprinkle with Coconut. Blender mix the rest of the ingredients until smooth. Pour into pie dish. Bake at 350° for 45 minutes.
Italian Christmas Bread
1 1/4 cups Warm Water 1 pkg Active Dry Yeast
2 TBL Soft Shortening 2 tsp Salt
2 TBL Sugar 3 cups Sifted Flour
1/4 cup Raisins 1/4 cup Candied Fruit
1/4 cup Chopped Nuts 3/4 tsp Anis
1/4 tsp Vanilla
In Mixer bowl dissolve yeast in warm water. Add shortening, salt, sugar and half of the flour. Beat 2 minutes on medium speed or 300 strokes by hand (And Mom means, by hand. She used her hands quite frequently when mixing almost anything!!). Scrape sides and bottom of bowl frequently. Add remaining flour, fruit, nuts, flavorings and blend thoroughly with spoon. Scrape batter from sides of bowl. Cover with cloth and let rise in warm place about 85° until double, or about 30 minutes. Stir down batter by beating 25 strokes. Spread evenly into greased loaf pan. Again, let rise until batter reaches 1/4" from top, about 40 minutes. Bake at 375° for 45-50 minutes, or until golden brown. Remove from pan, let cool, then frost.
2 TBL Soft Shortening 2 tsp Salt
2 TBL Sugar 3 cups Sifted Flour
1/4 cup Raisins 1/4 cup Candied Fruit
1/4 cup Chopped Nuts 3/4 tsp Anis
1/4 tsp Vanilla
In Mixer bowl dissolve yeast in warm water. Add shortening, salt, sugar and half of the flour. Beat 2 minutes on medium speed or 300 strokes by hand (And Mom means, by hand. She used her hands quite frequently when mixing almost anything!!). Scrape sides and bottom of bowl frequently. Add remaining flour, fruit, nuts, flavorings and blend thoroughly with spoon. Scrape batter from sides of bowl. Cover with cloth and let rise in warm place about 85° until double, or about 30 minutes. Stir down batter by beating 25 strokes. Spread evenly into greased loaf pan. Again, let rise until batter reaches 1/4" from top, about 40 minutes. Bake at 375° for 45-50 minutes, or until golden brown. Remove from pan, let cool, then frost.
Jumbo Raisin Cookies
2 cups Raisins 2 cups Sugar
1 1/2 cups Water 3 Eggs
1 cup Shortening 4-4 1/2 cups Flour
1 tsp Cinnamon 1 tsp Baking Powder
1/4 tsp Nutmeg 1 TBL Salt
1/4 tsp Allspice 1 tsp Baking Soda
1 tsp Vanilla 1 cups Nuts
Simmer raisins in water 5 minutes. Save 1/2 cup juice for the cookies. Mix ingredients. Drop on cookie sheet by spoonfuls. Bake at 400° for 15-20 minutes.
Sour Cream Cashew Drops
1/2 cup Butter
1 cup Brown Sugar
1 tsp Vanilla
1/2 cup Sour Cream or IMO
Cream together until smooth.
Blend in 1 Egg.
2 cups Flour
1 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
Add dry ingredients to moist ingredients. Blend in 1 1/2 cups Chopped Cashews. Drop by heaping teaspoons onto cookie sheet. Bake at 375° for 8-12 minutes. For added flavor, ice with plain vanilla icing.
1 cup Brown Sugar
1 tsp Vanilla
1/2 cup Sour Cream or IMO
Cream together until smooth.
Blend in 1 Egg.
2 cups Flour
1 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
Add dry ingredients to moist ingredients. Blend in 1 1/2 cups Chopped Cashews. Drop by heaping teaspoons onto cookie sheet. Bake at 375° for 8-12 minutes. For added flavor, ice with plain vanilla icing.
Hershey Cocoa Cake
1 1/4 cups Sugar
1/2 cup Shortening
2 Eggs
1 tsp Vanilla
2 1/2 cups Sifted Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Buttermilk
1/2 cup Cocoa
1/2 cup Boiling Water
Mix ingredients and pour into pans. (I am assuming Mom meant into two round pans or a 9x13. But, hey, if you have leftover batter you can make a few cupcakes!)
Bake at 350° for 35 minutes. (Again, I think this depends on what type of pans you cook it in. So keep a nose out!)
1/2 cup Shortening
2 Eggs
1 tsp Vanilla
2 1/2 cups Sifted Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Buttermilk
1/2 cup Cocoa
1/2 cup Boiling Water
Mix ingredients and pour into pans. (I am assuming Mom meant into two round pans or a 9x13. But, hey, if you have leftover batter you can make a few cupcakes!)
Bake at 350° for 35 minutes. (Again, I think this depends on what type of pans you cook it in. So keep a nose out!)
Hershey Cocoa Frosting
1/4 cup Cocoa
4 cups Powdered Sugar
1/2 cup Margarine
1 tsp Vanilla
1/2 cup Evaporated Milk
Beat until smooth and creamy.
4 cups Powdered Sugar
1/2 cup Margarine
1 tsp Vanilla
1/2 cup Evaporated Milk
Beat until smooth and creamy.
Subscribe to:
Posts (Atom)