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CHEESE CAKE COOKIES
1 stick melted margarine
8 oz. cream cheese
1 box dry yellow cake mix
1 box powdered sugar
4 eggs
1 c. nuts (optional)
Combine melted margarine, cake mix and 1 egg. Press in greased 9 x 13-inch pan. Chopped pecans may be sprinkled over this. Combine cream cheese, powdered sugar, and remaining eggs. Spread carefully over top and bake at 350 degrees for about 35 to 45 minutes, until lightly brown.
Lemon cake mix may be used for a change of flavor.
BEST OATMEAL COOKIE
3
1 c. firmly packed brown sugar
1/2 all purpose flour
1 tsp. baking soda
1 c. granulated sugar
1 tsp. salt
1 1/4 c. shortening
1 tsp. cinnamon
1 egg
1 tsp. nutmeg
1 tsp. vanilla
3 c. oatmeal, uncooked
Preheat oven to 375 degrees. Beat together sugars and shortening until light and fluffy. Beat in egg and vanilla. Combine flour, soda, salt and spices. Add to sugar mixture; mix well. Stir in oatmeal. Drop by rounded table- spoon onto ungreased cookie sheet. Bake 8 to l0 minutes for a chewy cookie; or 10 to 11 minutes for a crisp cookie. Cool. Store in tightly covered container.
Nuts, raisins, or chocolate chips may be added to cookie dough before baking.
NOTE: Cinnamon and/or nutmeg optional. Yield: 50 to 60.
DROP COOKIES(HAYSTACKS)
1 small pkg. chocolate chips
1 small pkg. butterscotch chips
1 c. roasted Spanish peanuts
2 c. Chinese Chow Mein noodles
Melt chips; mix peanuts and noodles into melted chips. Drop by spoonfuls onto waxed paper. Let cool.
SNICKERDOODLES
1/2 c. margarine
1 tsp. cream of tartar
3/4 c. sugar
1/2 tsp. soda
1 egg
1/8 tsp. salt
1 1/3 c. flour
1 tsp. cinnamon
Mix margarine, sugar, and egg. Combine remaining ingredients and add to first mixture. Roll into balls the size of walnuts, and roll these into a mixture of 1 Tbsp. of sugar and 1 Tbsp. of cinnamon. Place on ungreased cookie sheet 2 inches apart. Bake at 400 degrees for 8 to 10 minutes. These cookies are puffy at first, then flatten out. Yield: approx. 2 1/2 doz.
QUICK BROWNIES
1/2 c. vegetable oil or melted margarine
1/2 c. unsifted flour
1/3 c. cocoa
1 c. sugar
1/4 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
2 eggs
1/2 c. chopped nuts
Blend oil, sugar and vanilla in a bowl. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350 degrees for 20-25 minutes or until brownies begin to pull away from edges of pan. Cool and cut. Yield: approx. 20.
DATE AND NUT BREAD
2 1/2 cup all-purpose flour
1/2 tsp. salt
1 1/2 cup sugar
1/4 tsp. baking powder
1 tsp. vanilla extract
1 egg, beaten
1 cup walnuts,sliced
1 tbs. melted butter
1 pkg. dates, sliced
2 scant tsp. baking soda
1 1/2 cups boiling water
Dissolve baking soda in boiling water. Pour over sliced dates and let stand and cool. Mix dry ingredients. Add beaten egg. Add date mixture. Add melted butter and vanilla. Add nuts. Bake in greased and floured loaf pan for one hour at 350 degrees F.
BON TON-STYLE FRIED CHICKEN
For marinade:
1 qt water
2 tablespoons salt
2 teaspoons cayenne
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 lb total)
For frying;
About 12 cups vegetable oil
For dredging:
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
Marinate chicken:
Whisk together all marinade ingredients in a large bowl.
Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
Dredge and fry chicken:
Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)
Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.
Makes 4 servings.
LEMON CHICKEN
3 lbs (1.5 kg) chicken pieces
2 Tbs (30 ml) soy sauce
The zest of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch (cornflour) mixed with 1 Tbs (15 ml) water
Lemon slices and chopped scallions (spring onions) for garnish
Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside. Combine the remaining tablespoon of soy sauce, lemon zest, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar. Heat the sesame oil in a wok or large, heavy skillet over high heat. Brown the chicken pieces on all sides. Add the ginger and cook for 1 minutes. Add the lemon mixture and bring to a boil. Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornflour mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped scallions. Serves 4 to 6.
SUNSHINE CAKE
1 1/2 c. egg whites
Egg yolks from preceding egg whites
1 1/2 c. sugar
1 1/4 tsp. vanilla or orange extract
Pinch of salt
1c. sifted flour
1 1/2 tsp. cream of tartar
Beat egg whites until frothy. Add cream of tartar. Continue to beat until stiff. Add one cup sugar; beat well. Set aside. Beat egg yolks, 1/2 cup sugar, extract and salt; beat until very stiff. Add to whites with mixing spoon. Fold in flour gradually. Stir well by hand each time. Pour into ungreased angel tin. Bake one hour or a little longer at 325 F. Invert and cool before taking from cake tin.
Frosting for Sunshine Cake:
2 Tbs. butter
1/2 square Baker's chocolate
1 tsp. vanilla
2 c. powdered sugar
Half & Half (enough to make it soft enough to spread)
Melt butter and chocolate in cup placed in kettle with hot water. When melted put into small bowl and add powdered sugar and vanilla. Carefully add Half & Half while beating until smooth.
MOM'S CABBAGE SOUP
1/4 cup diced celery
1 onion, diced
2-3 tablespoons chopped parsley
4tablespoons butter
2-3 cups diced cooked ham
2 bay leaves
3 tablespoons flour
4 cups chicken broth
1 head of cabbage , ( that has been cut into wedges and then cut across once again )
1 medium potato diced
sour cream
In a soup pot add butter, celery, and onion cook until limp add parsley and ham continue to cook till ham is warm add flour and stir well. Add broth and bay leaves cook 20 or 30 minutes. Now add the cabbage and potato, cover and cook for 1 hour or all day add more water or broth as needed. serve with a dollop of sour cream on top. serves 6
GREAT-GRANDMOM'S APPLESAUCE CAKE
1/2 cup butter
1-1/2 cup brown sugar
1 egg
1 cup applesauce
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1 tsp baking soda
3/4 cup raisins
1 cup hot water
Preheat oven to 350F. Grease a 9" x 5" loaf pan. Place raisins in a bowl and cover with hot water. Cream together the butter, sugar and egg. Dissolve the baking soda in the applesauce and add to the creamed mixture. Combine 1-1/2 cups flour, salt, cinnamon and cloves and add to the batter. Drain the raisins, pat dry and toss with the remaining 1/2 cup of flour. Stir gently into the batter and pour into the prepared pan. Bake 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 1 hour. Remove from pan, slice and serve with whipped cream or ice cream.
PLUM CAKE
1 cup flour
1/2 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon salt.....mix together
2 tablespoons cold butter.....cut in
1 egg
1 tablespoon cream, overflowing
Mix together, stir in to form batter. Place batter in an 8x8" pan, pushing up the edges to form a rim
5 plums, cut in half, place on batter, cut side up
1/2 cup sugar
1/2 teaspoon cinnamon.....mix, sprinkle 1/2 on the plums
1 egg yolk
3 tablespoons cream
Mix well, ladle over plums.....add the remaining sugar/cinnamon mixture Bake at 375 degrees for 35 minutes
BANANA BREAD
1 cup sugar
1/2 cup of shortening
2 eggs
1 Tablespoon sour milk (Sour milk with a bit of vinegar)
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed (Use bananas that are quite brown and fragrant for the best tasting bread,save the over-ripe ones for this recipe)
1 teaspoon vanilla
2 cups of flour
1/2 cups of chopped walnuts
Cream the sugar and shortening well. Add the eggs and beat together. Mix the sour milk and baking soda together and add to egg mixture. Mix well. Add the salt, mashed bananas and nutmeats. Add the flour and mix only to moisten, do not beat.
Put in a greased loaf pan and let set for 15 minutes before you bake. Put in a 375 degree oven and bake for about 1 hour. It will have a crack down through the middle and be nice and brown when it is done. Test for doneness by inserting a tooth pick in the center. If it comes out dry it's done. If it comes our with batter on it let it bake a bit longer.
PEACH UPSIDE-DOWN CAKE
1 stick butter
1/2 c. brown sugar
1 quart peach halves
3 eggs, beaten
1 1/2 c. sugar
1 1/2 c. flour
1 1/2 tsp baking powder
pinch salt
1 tsp vanilla
1/2 c water
Melt the butter in a 10 inch cast iron skillet. Add brown sugar. Top with peaches, round side down. In bowl, mix sugar and salt with the beaten eggs. Add flour and baking powder. Add vanilla and water last. Pour batter over peaches. Bake in a 350 oven for 30 - 45 minutes or until toothpick comes out clean. When done, turn cake upside down on plate. Top with whipped cream or ice cream.
The batter may be baked in a greased and floured 9 x 13 pan and topped with fresh strawberries or the topping of your choice.
PINEAPPLE COOKIES
1 cup shortening
1/2 cup of sugar
1/2 cup of brown sugar
1 egg
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of chopped walnuts
1 cup of drained crushed pineapple(or 1 cup of fresh crushed)
Cream shortening, add sugar and egg, beat until light, add next three
(3) ingredients gradually. Add nuts and pineapple - alternating. Mix well. Drop by teaspoon onto greased cookie tray. Bake at 350 degrees for 15-18 minutes. Let set for a few seconds, then remove to a cooling rack. Then enjoy!!!
