Ruth

Ruth
I made her birthday cake and she was so pleased.

Sunday, December 14, 2014

Pickled beets






2 cans beets, whole or sliced
1 1/2 cups sugar
2/3 cups vinegar
salt and pepper to taste
Drain beets and put into quart jar. Mix other ingredients and heat until hot enough to melt sugar, very hot. Pour over beets. Let them cool before putting in refrigerator. These beets are ready to eat as soon as they are cool.   





Friday, December 12, 2014

White bread







*Makes 2 loaves

INGREDIENTS:

3 cups lukewarm water
1/4 cup sugar
1 1/2 tablespoon yeast
1/3 cup oil
1 tablespoon salt
6 - 8 cups all-purpose flour 

In a large mixing bowl, dissolve yeast in warm water and sugar. Soften 5 minutes. Add the salt and flour starting with 4 cups of flour.  Add the oil.  Mix all together. Knead the dough thoroughly until all ingredients are mixed, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.
Cover the bowl of dough with a dish towel or plastic wrap and let rise until double, about 45 minutes.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased 9 inch bread pans.  Cover and let rise until the top of the dough is an inch or two higher than the bread pans.

Bake at 375 degrees for 25 minutes. Brush tops with melted margarine. Remove the baked loaves from their pans immediately, and place on a cooling rack.
Store in an air-tight bag. Baked loaves AND bread dough freeze well.

Tuesday, December 9, 2014

Snow ice cream



I was told never use snow from the first snow fall.

Large bowl or big dishpan full of fresh, clean snow
1 can of Milnot (or evaporated) milk, or pint carton of half and half, or equivalent amount of heavy cream(about)
granulated sugar, about 1 cup
1 teaspoon vanilla extract
 
Fill a large mixing bowl or dishpan with fresh, clean snow.  Add about 1 cup sugar.  With wooden spoon, fold snow together with sugar.  Add vanilla extract. Slowly stir in evaporated milk or half and half or heavy cream.  Add and stir milk or half and half or heavy cream until snow-sugar mixture takes on the consistency of custard ice cream or unripened homemade freezer ice cream.  (It may not require all of the can of milk or carton of half and half or heavy cream to reach this consistency.  This is a kind of fly-by-the-seat-of-your-pants recipe and takes only minutes to make.) When snow ice cream reaches this stage, spoon into individual serving bowls and serve immediately.

I understand that some folks use a can of sweetened condensed milk to make their version of this recipe.

Sugar cookies

Try the easy Mazola Corn Oil way to make these delicious cookies
2 cups sifted flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup Mazola Corn Oil
3/4 cup sugar
1 teaspoon vanilla
1 egg plus milk to make 1/3 cup
Sift flour, baking powder and salt into bowl. Add Mazola; blend well with fork or pastry blender. (Mixture will appear dry.) Beat sugar, vanilla and egg-milk mixture together until very light and fluffy. Stir into flour mixture. Chill about 1 hour. Roll out on a floured board or cloth. Cut as desired.
Before baking, place nuts on cookies or sprinkle with colored sugar. For other cookies, arrange candied cherries on a circle of dough; fold over dough to meet center and press to seal. Bake in a 400 F (hot) oven about 9 minutes. Makes about 3 dozen.

Monday, December 8, 2014

Libby's pumpkin pie



Ingredients
2 eggs, slightly beaten
1-1/2 cups Libby’s solid-pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon ground cinnamon
1-1/2 cups (12 ounce can) evaporated milk
1/4 teaspoon cloves
1 9″ unbaked pie shell
Instructions
Preheat oven to 425 degrees F. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce temperature to 350 F; continue baking for 45 minutes or until knife inserted into center of filling comes out clean.
Cool completely. Garnish, if desired, with whipped topping.
Makes one 9-inch pie.

Gingerbread Fancies




Ingredients
1 c. butter or margarine
1 C. sugar
1 c. molasses
1 tbs. vinegar
1 egg
4-1/2 to 5 c. sifted all-purpose flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. salt
Directions
Put butter or margarine and sugar in large bowl. Heat molasses in small saucepan to boiling; pour over butter and sugar; add vinegar; stir until well blended. Set aside to cool. When cool, add egg. Sift dry ingredients together; stir into liquid; mix well. Chill overnight.
Roll out on well-floured pastry cloth or board to %-inch thickness; cut with floured, shaped cookie cutters. Place on greased cookie sheets; brush with cold water. Bake in moderate oven (350 F) 8 to 10 minutes. Cool on wire cake racks. Decorate cooled cookies with frosting made by combining 1 c. sifted confectioners’ (powdered) sugar and about 2 tbs. of water until of consistency to put through a pastry tube.
Makes 6 dozen cookie

Hershey's chocolate cake (c1947)




Ingredients
2-1/4 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1-1/2 cups sugar
1 tsp. vanilla
2 eggs
1 cup sour milk
1/3 cup hot water (I use strong coffee, it really enhances the chocolate flavor)
1/2 cup Hershey’s Cocoa
Directions
  1. Sift flour once, then measure and mix with soda, baking powder and salt; sift again.
  2. Cream shortening; add sugar gradually, beating thoroughly after each addition.
  3. Add vanilla, then well-beaten eggs; beat until fluffy.
  4. Beat in flour mixture alternately with sour milk.
  5. Mix cocoa and hot water to form a smooth paste;beat into batter.
  6. Pour into 3 small cake pans, or 2 large layer cake pans.
  7. Bake in moderate oven (350 degrees F) 30-35 minutes.
  8. Cool, spread with any chocolate icing.
  9. To make sour milk, add 1 tablespoon vinegar to 8 ounces of milk. Let sit 5 minutes.

One-bowl buttercream frosting recipe
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Hershey’s Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. Makes about 2 cups frosting.
For Chocolate cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350 degrees F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

Chocolate whirlaway cake


Chocolate cake and gold cake are both star hits. So make it a night of stars with this lucious, two-toned Chocolate Whirlaway Cake!
2-1/2 cups sifted cake flour
1-1/2 tsp. baking powder
1/2 t tsp. soda
1 tsp. salt
1-2/3 c. sugar
3/4 c. shortening
1 c. sour milk
1 tsp. vanilla
3 unbeaten eggs
Mix in small bowl (let stand while mixing cake)
1 square unsweetened chocolate
2 tbsp. hot water
1/4 tsp. soda
1 tbsp. sugar
Stir shortening just to soften, then sift in flour, baking powder, soda, salt and sugar sifted together. Add milk and vanilla and mix until flour is dampened, then beat 300 strokes by hand or two minutes on mixer at low speed. Add eggs and beat 150 strokes by hand or one minute on the mixer at low speed. Melt chocolate in the hot water with the fourth teaspoon of soda and tablespoon of sugar and let stand while mixing cake. Add chocolate to one-fourth of batter, mixing only enough to blend.
Put large spoonsful of batter into pans lined with greased waxed paper, alternating the plain with the chocolate. With a knife cut carefully through the batter in a wide, zigzag course. Bake in moderate oven (350 degrees) 35 minutes or until done. Cool in pans on cake rack for five minutes. Then loosen from sides with spatula, turn out and remove paper and turn right side up on racks to cool.

Snickerdoodles



Ingredients:

1/2 cup vegetable shortening*
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons ground cinnamon

* Do not try making this recipe using butter only and skipping the shortening. You will not be happy!


Preparation:

Preheat oven to 400 degrees F.

In a large bowl, cream vegetable shortening, butter, 1 1/2 cups sugar, and eggs until light and fluffy. Add flour, cream of tartar, baking soda, and salt; stir until well blended.

In a small bowl, combine 2 tablespoons sugar and 2 tablespoons cinnamon.

Using your hands, roll dough into balls the size of small walnuts; roll in the prepared sugar/cinnamon mixture. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake approximately 8 to 10 minutes or until light brown and just almost set (these cookies firm up as they cool).

Remove from oven and cool on wire cooling racks. Cookies puff when they begin to bake and then flatten out with crinkled tops.

Makes 8 dozen cookies.

Sunday, December 7, 2014

Miracle pie


Who would have believed it! A coconut custard pie that makes it's own crust and people that do not care for coconut even like it.



Ingredients:

1 cup sugar
1/4 cup butter
4 eggs
1/2 cup flour
2 cups milk
1 cup coconut
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla

Put ingredients in a blender and blend well. Pour into a 10 inch pie plate and bake in a 350 degree oven for 60 minutes. A crust will form on the bottom, pie filling in the center, and a coconut topping above.
How 'bout that?


Sweet bowl bread


In a large bowl place 9 cups of four. Make a "well" in center of flour.
Scald 1 1/2 cups milk, cool down with 1 1/2 cups cool water (not so cool that it makes the mix cold, it must be warm. Add 2/3 cups sugar, 2 teaspoons salt, 4 beaten eggs, 2 pkgs. dry yeast. Pour liquid in the well of flour. DO NOT STIR. Seal with plastic wrap, (if you moisten the side of bowl the plastic will seal). Wait until the plastic rises.
 After this happens melt 2 sticks of baking margarine (like Imperial). Pour into bowl and mix. Knead into dough consistency, adding more flour if necessary. Seal again and wait for plastic wrap to "balloon". Knead and roll out into loaves or make cinnamon rolls. Let rise 20 minutes, bake in 375 degree oven until brown. For a smaller batch halve the recipe.
Makes 2 or 3 loaves depending on the size of loaf pans.

Railroad bread

 Bread Recipe
1 cup starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour
Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.

Railroad starter for homemade bread


This recipe was taken from a cookbook that was printed in 1880. It was used by a man who worked in a "commissary car" for a work train for The Denver-Rio Grande Western Railroad. Then the yeast was called "yeast foam", and different than the yeast we use today,

Ingredients:

6 medium potatoes
4 pints boiling water
1 cup flour
1/2 teaspoon ground ginger
1/3 cup sugar
3 tablespoons salt
1 cake compressed yeast, or 1 pkg. dry yeast, softened in
1 cup warm water

Pare potatoes and dice, cook in the boiling water until very  well done. (Save liquid) .Mash potatoes or put through a ricer. Mix sugar, salt, ginger, and flour. Pour over these ingredients, the mashed potatoes and the water they were cooked in. Cool to lukewarm and then add the softened yeast mixture. Keep at room temperature for 24 hours. Pour into sterilized jar. Cover with cheesecloth and tie, Store in a cool dark place.
Let sit for a week , stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover.
Remove one cup of starter and place the rest of the starter in the refrigerator. Make sure there are holes in the top of the container.   The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread with it.

Saturday, December 6, 2014

Broken glass cake


1 pkg. orange Jello
1 pkg. lime Jello
1 pkg. cherry Jello
1 pkg. lemon Jello
1/4 c. sugar
1/2 c. pineapple juice
1 1/2 c. graham cracker crumbs
1/2 c. butter
2 env. whipped topping or 2 c. whipped cream

Separately prepare orange, lime and cherry Jello using 1 cup hot water and 1/2 cup cold water for each package. Pour into 8 inch square pans and chill until jelled. Combine lemon Jello with 1 cup boiling water, sugar and pineapple juice. Chill until thickened.

Mix crumbs and butter and press into a 9-inch springform pan. Cut orange, lime and cherry Jello into 1-inch squares. Prepare whipped topping according to package directions. Blend in lemon mixture; fold in Jello squares. Pour into pan on top of crumb crust. Chill overnight to set.

Batter rolls






Ingredients:

2/3 cup (comfortably)  warm water
1 package yeast
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup soft shortening
1 egg
1 2/3 cup flour

Soften yeast in 1/2 of warm water. Place sugar, salt, egg, shortening in rest of warm water. Add 1 cup flour, beat. Add yeast mixture, beat.Add remaining 2/3 cup flour. Mix well.  Dip out by spoon by spoon, fill well greased muffin pans. Let rise 30 to 40 minutes. Bake in 375 degrees for 18 to 20 minutes.

Some batter may be sprinkled with sugar, butter and cinnamon for sweet rolls.

Fluffy no-bake lemon cheesecake

It takes nearly a quart of milk to make a can of Milnot, that's why Milnot cheesecake is especially delicious. These recipes were all cut out of newspapers and some date back a long time.





1 3 oz. package lemon gelatin
1 cup boiling water
1 8 oz. package cream cheese
1/2 cup sugar
1 tsp. vanilla
1 13 oz. can Milnot whipped

2 (9") graham cracker crusts

Dissolve gelatin in water. Chill until thickened, but not set. Cream the sugar, cheese, and vanilla.  lend in gelatin. Fold in Milnot. Pour filling into crusts. Chill.

I use Milnot in place of any recipe that calls for evaporated milk. It has a much better flavor.
                                                                                                                                           Ruth.