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HAPPY NEW YEAR! This first "Bulletin" of the new decade is a kind of Pot Pourri of wintertime staples, holiday "leftovers", and a sprinkling of "Meet The Cook "favorites, just for auld long syne. We hope you enjoy it all in good health and good cheer,
Susan Kranwrinkle's
FRUITCAKE COOKIES
2½ cups mixed candied fruit
1 cup raisins
½ cup brandy or apple juice
2 eggs
½ cup light brown sugar
1/3 cup butter, melted
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon vanilla
1½ cups flour
1 cup chopped nuts
Soak the candied fruit and the raisins in the brandy for at least 12 hours. Beat the eggs and sugar with a fork. Blend in the butter, soda, spices and vanilla. Gently stir in the flour, nuts and candied fruit with remaining liquid. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Press a piece of candied fruit on top of each cookie. Bake in a preheated 375° oven for 15 minutes. Makes 4½ dozen.
BAR-B-QUED BEEF
(in a crockpot)
2 pounds of beef roast (or ground
beef, browned)
1 cup chopped onion
1 12 ounce can of corned beef
1 tablespoon Worcestershire sauce
1 16 ounce bottle of regular Bar-B-Que
Sauce
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons brown sugar
Cook all together in the crockpot 8-10 hours. Or simmer on top of the stove for 30-60 minutes.
SOUTH CAROLINA HAM LOAF
2 pounds of ground (leftover) ham
1 pound of fresh ground pork
2 whole eggs
1 cup milk
1 cup cracker crumbs
Combine the above ingredients and mix well. Form into a loaf pan. Refrigerate for at least 1 hour or overnight. Finally, top the loaf with 1 cup undiluted tomato soup. Bake at 350° for 1½ hours. Baste 1 or 2 times during baking. Serve with ham sauce.
Ham Sauce:
½ cup mayonnaise
½ cup catsup
2 tablespoons horseradish
1 teaspoon minced onion
1 teaspoon prepared mustard
½ teaspoon Worcestershire
sauce
Combine these ingredients well. Chill until serving. Serve cold.
QUICHE LORRAINE
4 slices bacon
1 cup shredded Swiss cheese
2 teaspoons all purpose flour
¼ teaspoon salt
a dash of nutmeg
1 cup milk
2 beaten eggs
1 baked 7½ inch pastry shell
Cook the bacon until crisp. Drain and crumble. Remove 1 tablespoon of the crumbled bacon and reserve. Put the remaining bacon in a bowl. Mix the shredded cheese with the flour, salt, nutmeg, milk and egg. Mix well. Pour into a baked pastry shell. Bake uncovered at 325° for 30 minutes. Sprinkle with the reserved bacon and continue baking until a knife (inserted off center) comes out clean. Bake 5-10 minutes more. Let stand 10 minutes before serving.
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ANOTHER QUICHE LORRAINE
Cook ½ pound of bacon until crisp. Drain and crumble. Then, in the skillet, add 1 tablespoon of butter and ½ cup of chopped onions. Sauté until the onions are transparent (about 5 minutes.) Then, mix together: 3 eggs, slightly beaten; 2 cups cream or half 'n half; 1 teaspoon salt, ½ pound grated Swiss cheese, and finally add the bacon and the onion. Mix well. Season with a little cayenne pepper and nutmeg. Pour into a 10 inch, unbaked pie shell. Bake at 450° for 10 minutes. Then, reduce the heat to 325° and cook until firm, about 35-40 minutes. Let it stand for about 10 minutes before serving. Serves 6.
IMPOSSIBLE QUICHE
12 slices of bacon ½ pound)
fried crisp, drained and crumbled
1 cup shredded Swiss cheese (4
ounces)
1/3 cup finely chopped onion
2 cups milk
½ cup Bisquick
4 eggs
¼ teaspoon salt
1/8 teaspoon pepper
Heat the oven to 350°. Lightly grease a 9 or 10 inch pie plate. Sprinkle the bacon, cheese and onion evenly over the bottom. Put the remaining ingredients into a blender; cover and blend on a high speed for about 1 minute. Pour into the pie plate. Bake at 350° for 50-55 minutes or until a knife inserted off center comes out clean. Let it stand for 5 minutes before cutting. Serves 6
Peg Rahn's
SWEDISH POTATO SAUSAGE
1 pound ground pork
½ pound ground beef
1 large onion, chopped
5 cups grated boiling potatoes
1 tablespoon salt
2 teaspoons allspice
½ teaspoon pepper
Mix all of the ingredients together really well, almost whipping them using a large wooden spoon. You can stuff the mixture into sausage skins if you like, just make patties or roll the whole thing into a long roll and wrap it in cheese cloth to cook it. If you do wrap it in cheese cloth, cover with water and bring to a simmer and cook for 45 minutes. Drain and cut into 2 inch pieces to serve. Pass a nice sweet mustard to go with the sausage. It's also good cold.
HOT-CROSSED TUNA CASSEROLE
2 6½ or 7 ounce cans of tuna,
drained
1 10 ounce package frozen peas,
thawed
1 cup (4 ounce) sharp cheddar cheese,
shredded
1 cup celery slices
1 cup bread crumbs
¼ cup chopped onion
¼ teaspoon salt
1/8 teaspoon pepper
1 cup salad dressing
1 8 ounce tube refrigerator crescent
rolls
Combine the tuna, the peas, cheese, celery, bread crumbs, onion, seasonings and the cup of salad dressing. Mix well. Spoon into a 10 x 6 inch baking dish. Then, separate the crescent roll dough into 2 rectangles. Press the perforations to seal. Cut the dough into 4 long and 8 short strips. Make a lattice design on top of the casserole. Brush with a little salad dressing. Sprinkle with sesame seeds. Bake crust till golden brown at 350° for 35-40 minutes.
COOL CUCUMBER SAUCE
½ cup salad dressing
½ cup sour cream
½ cup chopped cucumber
1 tablespoon chopped chives
1 teaspoon parsley flakes
¼ teaspoon salt
¼ teaspoon dill weed
Combine all ingredients. Mix well. Chill.
Betty Forberg, of National Oats, brought this recipe back from "Big D" and shared it with Sue Toma on TV. But what I want to know is: How did she pry it out of the chef at the Playboy Club?
CHEESY CAULIFLOWER BAKE
2 tablespoons flour
2 tablespoons butter
Combine and stir together, over medium heat, in a saucepan. Then, add 1 cup of milk, slowly. Bring to a boil until thickened, stirring constantly. about 1 minute. Then, add 1 teaspoon of instant chicken bouillon. Stir in ¼ cup of grated Parmesan cheese, ½ teaspoon salt, a dash of pepper, a dash of garlic powder, and stir and simmer until well blended and smooth. Meanwhile, prepare 2 10 ounce packages of frozen cauliflower per package directions. Drain well and add the cauliflower to the cheese sauce. Pour into a 1 quart casserole. Sprinkle with ¼ cup Parmesan cheese and ½ cup of shredded Swiss cheese. Bake at 400° for about 15-20 minutes. (The recipe is from the Playboy Club in Dallas.)
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BROCCOLI PUFF
2 packages frozen chopped broccoli
1 cup Bisquick mix
1 cup milk
2 eggs
½ teaspoon salt
1 cup shredded cheddar cheese
Lightly grease a 1½ quart casserole. Cook the broccoli per package directions and drain. Meanwhile, in a mixing bowl combine the Bisquick, milk, eggs and salt. Beat until smooth (by hand). Then, stir in the broccoli and cheese. Pour into the greased casserole. Bake at 325° uncovered, for 1 hour. Serves 6.
YANKEE BEEF PLATTER
1 boneless chuck roast (about 4
pounds)
1 tablespoon instant minced onion
2 teaspoons salt
2 teaspoons sugar
½ teaspoon freshly ground
pepper
1/8 teaspoon ground cloves
1 bay leaf
1 cup dry red wine
2 tablespoons vegetable oil
1 cup thinly sliced celery
2 cloves of garlic, sliced
1 can condensed onion soup, undiluted
2 tablespoons flour
Pierce the meat all over with a fork. Place in a large glass or pottery bowl. Sprinkle with the onion, salt, sugar, pepper and cloves, Then, add the bay leaf and wine to the bowl. Let stand (turning meat once or twice) for about 1 hour to season. Remove meat from the marinade and pat dry with a towel. Brown in the oil in dutch oven or large kettle. Then, add the marinade, celery, garlic and onion soup. Heat to boiling; cover, and simmer for about 2 1/3-3 hours or until tender. Prepare gravy. Serve together with vegetables and potatoes.
TASTY VEGETABLE CASSEROLE
1 10 ounce package frozen broccoli
2 10 ounce packages frozen cauliflower
1 10 ounce package brussels sprouts
small jar Cheez Whiz
1 cup cream of mushroom soup
1 large can mushrooms, drained
Cook vegetables until almost done. Combine cheese with soup and heat. Pour over vegetables in a large greased baking dish. Bake at 350°, uncovered 30-40 minutes or until it bubbles.
Jackie Olden's
PIZZA TOPPED MEAT LOAF
2 pounds ground beef
½ cup milk
½ cup Saltine Cracker Crumbs
2 eggs, slightly beaten
½ cup finely chopped onion
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
1 10½ ounce can pizza sauce
¾ cup sliced ripe olives
1 cup sliced raw mushrooms
1 cup shredded Mozzarella cheese
½ cup grated Parmesan cheese
In a bowl, combine the ground meat, milk, cracker crumbs, eggs, onion, salt, garlic salt, oregano and basil. Mix until well blended, then lightly pat into a 9 x 13 inch baking pan. Bake in a 400° oven for 20 minutes. Remove from oven, drain off excess drippings and spread pizza sauce over the top. Distribute sliced olives and mushrooms over sauce. Sprinkle with Mozzarella and Parmesan cheeses. Bake 10 minutes more until cheese is bubbly. Cut into squares and serve at once. Makes 6-8 servings.
Peg Rahn's
SAVORY SAUERKRAUT STRUDEL
4 slices of thick bacon
1 large onion, chopped
2 pounds sauerkraut
½ cup beef stock
¼ teaspoon salt
1 cup chopped smoked ham
1 package Phyllo dough
½-¾ cup butter, melted
½ cup bread crumbs paprika
Fry bacon in a large skillet. Remove bacon and crumble. Sauté the onion in the bacon fat. Drain the sauerkraut and rinse and add to the skillet. Sauté for a couple of minutes, then add the stock, salt, ham and simmer for 30 minutes, or until almost all of the liquid has been absorbed. Unfold a sheet of Phyllo dough and spread generously with the melted butter and sprinkle with bread crumbs. Add another sheet or two and repeat the butter and crumbs. Spread sauerkraut along the end of the dough and roll the dough up. Brush with more butter. Bake in a 375° preheated oven till golden for 15-20 minutes. Serves 6. Use your favorite plain pastry if you prefer.
TIP: Substitute for nuts in fudge: Party mints or butter mints cut in half.
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Need recipe for a Scandinavian confection?...
AEBLESKIVER
(a kind of Danish "donut hole")
2½ cups flour
½ teaspoon salt
1¼ teaspoons baking soda
¾ teaspoons baking powder
2 cups buttermilk
2 eggs, separated
3 tablespoons melted butter
Sift the dry ingredients together well. Beat the egg yolks and add to the milk. Then, combine the egg/milk mixture with the dry ingredients. Add the melted butter and fold in the beaten egg whites. (Egg whites need to be beaten stiff.) Now, add just a little shortening to each hole in the seasoned Aebleskiver pan. Heat the pan on the stove and when hot, drop about 1 heaping tablespoon of batter into each hole. When the bottom is browned, flip each over to brown the other side. Serve hot with powdered sugar and/or a berry jam.
SPRINGERLE
3 tablespoons anise seeds
1 cup sugar
2 eggs
2 cups all purpose flour
1 teaspoon grated lemon peel
½ teaspoon vanilla extract
At least 2 weeks ahead, grease a large cookie sheet; sprinkle with the anise seeds and set aside. Then, in a small mixer bowl, with setting at high speed, beat the sugar and the eggs until very thick (about 5 minutes). With a wooden spoon stir in the flour, lemon peel and vanilla. With floured hands, shape the dough into a ball. On a well floured surface, roll dough into a ¼ inch thick rectangle. (Use a springerle rolling pin.) Flour the "special" rolling pin and imprint the dough. Cut the cookies apart with a knife and place on the prepared cookie sheet about ½ inch apart. Let cookies dry at room temperature at least 12 hours or overnight. Bake at 250° about 25-30 minutes ... until firm but still white.
BUCKEYES
6 tablespoons butter
12 ounces crunchy peanut butter
Melt together. Add:
1 pound powdered sugar (scant)
Roll into balls, dip in chocolate. Chill well. A few drops of water can be added to soften.
SCANDINAVIAN RYE BREAD
3 cups rye flour
1/3 cup brown sugar
3 teaspoons salt
1 tablespoon grated orange peel
1 teaspoon anise seed or caraway
seed
½ teaspoon soda
2 packages active dry yeast
1 cup buttermilk or sour milk
¼ cup molasses
¼ cup shortening
1 cup warm water
3-3½ cups all purpose flour
In a large mixer bowl, combine the rye flour, brown sugar, salt, orange peel, seed, soda and dry yeast. Meanwhile, in a saucepan beat the buttermilk, molasses and shortening (until buttermilk is warmed, but shortening need not be melted). Add the warm water to the buttermilk and add to the rye flour mixture. Blend at low speed until moistened. Then, beat 3 minutes at medium speed. By hand, stir in the white flour to form a stiff dough. Knead on a floured board until smooth and elastic about 5 minutes. Place in a greased bowl, cover, and let rise until doubled about 1½ hours. Punch down and shape into two round loaves. Place on opposite corners of a greased cookie sheet. Cover and let rise again until doubled about 1 hour. Bake at 350° for 45-50 minutes or until deep golden brown.
AN EGGLESS, MILKLESS, BUTTERLESS CAKE
2 cups sugar
2 cups water
¾ cup lard
1 teaspoon soda
3½ cups flour
1 cup raisins
1 cup walnuts, chopped coarsely
1 cup currants
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
¼ teaspoon salt
2 teaspoons baking powder
Put the sugar, water, lard, fruit and spices together in a saucepan. Cook gently for 5 minutes. Cool a little. Then, add 1 teaspoon soda, dissolved in a little hot water. Sift together the baking powder, salt and flour. Add the ingredients to the cooled mixture. Add the floured walnuts, and beat well. Bake in a slow oven about 325° for 45-50 minutes.
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Peg Rahn's
PERSIMMON CAKE
¼ cup butter, softened
½ cup brown sugar, packed
½ cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup persimmon pulp
1 cup chopped nuts
1 cup chopped dates
1 cup flour
1 teaspoon each baking soda and
baking powder
1 teaspoon cinnamon
½ teaspoon each salt, nutmeg
and cloves
Combine the butter, sugar, egg, vanilla and persimmon pulp mixing well. Add the nuts and dates. In another bowl mix all of the dry ingredients, flour, baking soda and powder and spices. Add the dry mixture to the persimmon mixture and combine well. Pour into a buttered loaf pan (9 x 5 x 3) which you have lined (the bottom) with wax paper. Bake for 1 hour in a preheated 350° oven. Cool completely. Wrap tightly in plastic wrap and let stand for 2 days at room temperature. It will last in the refrigerator for 2 months or you can freeze it. Reheat to serve. It's great with a brandied hard sauce.
HOLIDAY CARROT CAKE
Combine and boil slowly for 10 minutes:
1½ cups sugar
1 1/3 cups water
1 cup raisins
2 tablespoons shortening
3 large carrots, grated (about
2 cups)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
Remove from heat to cool. Then, add 1 cup chopped nuts, 2 cups flour, 1 cup mixed glazed fruit, 2 teaspoons soda and ¼ teaspoon salt. Mix well. Pour into a greased loaf pan or pans. Bake at 300° for about 40-45 minutes. (Or if using a tube or bundt pan, bake at 300° for 1½ hours.) Makes 5 loaves.
OVEN CARAMEL CORN
Cream ½ cup brown sugar with ½ cup butter until "fluffy". Then, combine this mixture with 3 quarts of unsalted, popped popcorn. (Some nuts are optional). Put into a greased 9 x 13 inch pan. Bake at 350° for about 8 minutes or until crisp. Remove from the oven and break apart while still hot.
POPPYSEED CAKE
1 can poppyseed filling
1 cup softened margarine
1½ cups sugar
4 eggs, separated
1 teaspoon rum extract or vanilla
1 cup sour cream
2½ cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
Cream the margarine and the sugar. Add the 4 egg yolks; next, mix in the rum extract. Then, mix the sour cream with the poppyseed filling. Sift the flour, baking soda and salt and mix these dry ingredients into the poppyseed/sour cream mixture. Add the creamed mixture and mix well. Beat the 4 egg whites until soft peaks form and fold into the filling. Bake in a lightly greased and floured tube or bundt pan at 350° for about 45 minutes or until it tests done. Serve with whipped cream.
GRANDMA'S CHOCOLATE DROP COOKIES
1 cup brown sugar
½ cup melted butter
1 egg
2 squares of chocolate or 6 tablespoons
cocoa
1½ cups flour
1 teaspoon baking powder
½ teaspoon soda
½ cup milk
1 teaspoon vanilla
½ teaspoon salt
1 cup chopped walnuts (optional)
Cream the butter and sugar. Add the egg and chocolate (melted). Add the dry ingredients alternately with the milk. Mix well. Drop by teaspoons onto lightly greased cookie sheet. Bake at 350° for 15-20 minutes. (Watch carefully.) Recipe can be doubled.
Frosting:
3 tablespoons hot coffee
3 tablespoons butter
3 tablespoons cocoa
1½ cups powdered sugar
½ teaspoon vanilla
Melt the butter in the hot coffee. Blend in the remaining ingredients and beat until smooth.
BONNIE FRANKLIN'S BEEF BRISKET
Cover a beef brisket with chili sauce (1 bottle) and 1 package dry onion soup mix. Bake in a slow oven 7½-8 hours.
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CATHEDRAL COOKIES
2 tablespoons butter
1 cup chocolate chips (semi sweet)
3 cups colored mini marshmallows
flaked coconut (to roll in)
chopped nuts, optional
1 egg
1 cup powdered sugar
2 drops mint flavoring
In the top of a double boiler, melt the chocolate chips and the butter. Beat in the egg. Remove from heat and add the cup of powdered sugar. Mix well. Cool slightly and fold in the marshmallows (and nuts). Only slightly melt marshmallows allowing them to keep their form. Then, fold in a long roll (on wax paper) and roll into the flaked coconut. Chill thoroughly. Slice to serve. These may also be frozen.
ANISE ROUNDS
4¼ cups sifted all purpose
flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup butter (2 sticks)
1½ cups sugar
3 eggs
2 teaspoons anise extract
Sift the flour, baking powder and salt together. Then, cream the butter and the sugar, until light and fluffy, in a large bowl. Beat in the anise extract and the eggs, one at a time. Then, stir in the flour mixture, one third at a time, blending well to make a soft dough. Chill for 1 hour or until firm enough to handle. Roll out the dough (1 teaspoon at a time) into marble sized balls. Place 2 inches apart on a greased cookie sheet. Next, butter the bottom of a glass and dip in colored sugar; press over each ball to flatten. Bake at 400° for about 8-10 minutes. Remove from the cookie sheet to cool on wire racks, immediately. Makes about 4½ dozen cookies.
RICE PUDDING WITH "MINUTE RICE"
Combine ¾ cup uncooked Minute Rice with 2¾ cups milk and 1/3 cup sugar, ½ teaspoon salt, 1/3 cup of raisins in a saucepan. Bring to a boil, stirring constantly; reduce the heat and simmer for 10 minutes, stirring constantly. Then, mix 2 lightly beaten eggs with 1 teaspoon vanilla and ¼ teaspoon nutmeg, in a separate bowl. Pour the egg mixture into a 1 quart greased casserole. Then, pour the rice mixture slowly into the casserole and mix well. Place the casserole in a pan of hot water and bake at 375° for 25-30 minutes or until the top is "set". Cool at least 1 hour before serving. Makes 6-8 servings.
AN OLD-FASHIONED CHOCOLATE CHIP COOKIE
1 cup lard
2 cups sugar
1 egg, plus 1 egg yolk
4 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup milk
2 teaspoon vanilla
½ teaspoon nutmeg (or 1½
teaspoons pumpkin pie spice)
1 12 ounce package chocolate chips
Cream the lard, sugar and eggs. Beat well. Add the dry ingredients alternately with the milk and vanilla. Add the chocolate chips. Drop by teaspoons onto a cookie sheet. Bake at 400° for 10-12 minutes
SIMPLE CHOCOLATE CHIP COOKIES
1½ cups brown sugar
1½ cups white sugar
1½ cups oleo
4 eggs
2 teaspoons baking soda, dissolved
in a little hot water
(some chopped nuts are optional)
2 teaspoons salt
2 teaspoons vanilla
5 cups flour
1 12 ounce package chocolate chips
Cream the sugars, oleo and eggs. Add the remaining ingredients. Drop by teaspoons onto a cookie sheet. Bake at 350° for 8-10 minutes. Makes about 7 dozen.
CRANBERRY COOKIES
1 cup shortening
1½ cups brown sugar
2 eggs
½ cup sour milk or buttermilk
1¼ cups sifted all purpose
flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups quick oatmeal
1½ cups fresh cranberries,
chopped
½ cup chopped walnuts
Cream the shortening, sugar and eggs till "fluffy". Stir in the milk, Sift the dry ingredients together and stir into the creamed mixture. Then, stir in the berries, oats and nuts. Drop by tablespoons, two inches apart, on a greased cookie sheet. Bake at 400° for about 10 minutes. Makes 4½ dozen.
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OATMEAL/CHOCOLATE CHIP COOKIES
1 cup margarine
2 cups sugar
2 eggs (large)
3 cups sifted flour
1 teaspoon salt
1½ teaspoons soda
3½ cups of oatmeal
¾ cup milk
1 large (12 ounce) package chocolate
chips
1 teaspoons vanilla
1 cup chopped nuts or 1½
cups flaked coconut
Cream the margarine and the sugar. Add the egg and vanilla. Beat until light and fluffy. Sift the soda, salt and flour. Mix in remaining ingredients. Add alternately with the milk. Mix well. Drop by teaspoons onto a lightly greased cookie sheet, about 1½-2 inches apart. Bake at 350° for about 15 minutes. Makes a lot! (Chilling the dough for 2-3 hours will help the cookies rise).
OATMEAL COOKIES
2¼ cups quick oatmeal
1 egg
¾ cup brown sugar
¾ cup white sugar
¾ cup shortening
½ teaspoon salt
Mix all ingredients together well. Drop by teaspoons onto a cookie sheet. Bake at 325° for about 13 minutes. Watch carefully. Then, let them cool slightly on the cookie sheet before removing. Makes about 4 dozen.
Jackie Olden's
FOOLPROOF PIE CRUST
4 cups all purpose flour
1¾ cups vegetable shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
½ cup water
Mix first 4 ingredients together with a fork. In separate bowl, beat remaining ingredients. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Then with hands, mold dough into a ball. Chill at least 15 minutes before rolling it into desired shape. Dough can be left in refrigerator up to 3 days. Or it can be frozen until ready to use. This recipe makes pastry for two 9 inch double crust pies and one 9 inch shell. The dough may be handled as much as you wish, yet it will be tender and flaky.
PUMPKIN COOKIES
1 cup pumpkin (or mashed sweet potatoes)
1 cup sugar
½ cup oil
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon soda (dissolved in 1
teaspoon milk)
1 cup semi sweet chocolate chips
1 teaspoon vanilla
½-¾ cup chopped nuts
(optional)
Combine the first four ingredients. Then, sift together the flour, baking powder, salt and cinnamon. Add the pumpkin mixture to the dry ingredients, along with the soda/milk mixture. Mix well. Stir in the chocolate chips and vanilla (and nuts, if desired). Drop by teaspoons onto a lightly greased cookie sheet. Bake at 375° for 10-12 minutes. Makes a lot!
FRUIT AND NUT SLICES
1 cup (8 ounce) dried figs
1 cup (8 ounce) pitted dates
1 cup raisins
1 cup flaked coconut
1½ cups chopped nuts (almonds
or pecans or walnuts)
1 teaspoon grated lemon peel
¾ cup lemon juice
1 cup peanut butter (either kind)
Combine the fruits with 1 cup nuts and put through a food grinder once or twice with a medium blade. Then, add the lemon peel and the lemon juice and peanut butter (a little at a time). Mix well. Roll into a log or two and roll in the remaining, finely chopped nuts. Wrap in wax paper and chill for at least 3-4 hours.
CHEESE FRENCHY'S
1 can of cheddar cheese soup
1 can of evaporated milk, less
¼ cup
1 jar Cheez Whiz
some sandwich bread
garlic salt, to taste
some instant potato flakes
Spread the bread with the Cheez Whiz to make sandwiches. Then, cut the sandwiches (from corner to corner) into triangles. Meanwhile, combine the cheddar cheese soup and the evaporated milk. Mix well. Dip the little sandwiches into the cheese/milk mixture and dip (or roll) them in the potato flakes and garlic salt. Let them "set" for a few minutes. Deep fry until golden brown and puffy.
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A WHOLE GRAIN MUFFIN
¾ cup milk
¾ cup bran cereal
¼ teaspoon salt
1 egg cup vegetable oil
¼ cup molasses or honey
¼ cup brown sugar
1 cup uncooked oatmeal
2/3 cup flour
1 tablespoon baking powder
Combine the milk and the bran cereal in a large mixing bowl. Add the egg, oil, molasses or honey, and brown sugar. Mix well. Then, add the remaining ingredients and mix just until the dry ingredients are moistened. Pour into greased or paper lined, medium sized muffin tins, about 2/3 full and bake at 450° for about 15 minutes. Makes one dozen.
VARIATIONS: Use chocolate milk instead of white milk; or light or dark corn syrup instead of molasses; and you can add some raisins, blueberries, chopped dates, apples or chopped nuts.
MICROWAVE: Increase the oil to 1/3 cup and fill 18-20 paper muffin cups half full. Do 6 or 7 at a time at high for 1 minute and 45 seconds, rotating ¾ of a turn after 1 minute.
CARTER CANDY
Melt 1 pound white almond bark. Add 1 cup chunky peanut butter. Set aside. In a large bowl mix 3 cups chow mein noodles, 2 cups peanuts, 2 cups marshmallows. Pour almond bark/peanut butter mixture over other ingredients. Drop by teaspoons onto waxed paper. May be frozen.
CARROT MUFFINS
1 cup all purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
¾ teaspoon salt
1 cup coarsely grated, loosely
packed pared carrots
1 large egg
1 cup milk
¼ cup honey
¼ cup butter, melted
Stir together the 2 flours, baking powder and salt. Add the carrots. Then, beat the egg, milk and honey together. Blend into the carrot/flour mixture. Finally, add the butter. Stir only until moistened. Spoon the batter into greased or paper lined muffin tins, about ¾ full. Bake at 450° for 25-30 minutes or until it tests done. Serve with hot butter and honey.
HONEY SUBSTITUTION: When baking breads and rolls, substitute 1 cup honey for 1 cup sugar. For cakes and cookies, use 4/5 cup honey for each cup sugar and reduce the liquid by 3 tablespoons for each cup of honey substituted.
DON FITZGERALD'S METHOD OF PRESERVING FRUITCAKES
For 4 1 pound fruitcakes, mix ½ cup of sherry (or any sweet wine) with ½ cup of brandy (or rum) and ½ cup apple juice. Use three layers of cheesecloth for each fruitcake: rinse the cheesecloth in cold water and soak in the liquor mixture. Then, wrap the fruitcakes. Do NOT wrap in foil, rather, place each wrapped fruitcake in a plastic bag. Store in a cool, dark place. After about a week, unwrap and repeat the process. (You may do this 4 or 5 times.)
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