Layer Cake

Ingredients:

¾ c butter (or ¾ stick)
2 c sugar
3 eggs
1 c milk
3 c flour( sifted before measuring)
½ tsp salt
vanilla

Directions:

Cream sugar and shortening
Add to egg yolks which have been beaten with a little milk
Add flour, baking powder and salt
Alternately with remaining milk
Add vanilla and fold into stiffly beaten egg whites

This makes 3 layers

Fruit Cake

Ingredients:

¾ pound butter
10 eggs
1 pound sugar
1 pound flour
2 pounds raisins
1 pound currants
½ pound citron
¼ pound figs
1 pkg dates
1 cup wine
juice 1 small lemon
juice 1 orange
1 tsp nutmeg
3 tbsp cinnamon
½ tsp allspice
½ tsp cloves
2 tsp yeast powder
1 tsp vanilla
1 cup black walnuts

Directions:

Bake about four hours very slow oven (350)

Fruit Cake – 1984

Ingredients:

2 lb raisins
1 lb citron
1 lb dates
1 lemon, grind skin
1 orange, grind skin
2 lb diced mixed candied fruits
1 lb candied cherries
1 lb candied pineapple

3 tsp cinnamon
1 tsp allspice
1 tsp cloves
½ cup molasses
2 tsp salt

4 tbsp baking powder
2 lbs sugar
2 ½ cups pecans

1 ½ lbs butter

3-5 cups flour

10 eggs

Hot Milk Sponge Cake

Source – Clara

Ingredients:

1 ½ c sugar
3 eggs
1 ½ c flour
¾ c scalded milk
butter, piece size of walnut
¾ tsp baking powder
2 tsp lemon juice

Directions:

Beat sugar and eggs well together
Add flour, beat well
Add scalded milk and butter (melted in milk)
Add baking powder and lemon juice
Bake in slow oven in greased pan

Pie Crust

Source – Mrs Mahoney

Ingredients:

¾ cup Crisco

2 cup flour

dash salt

3 tbsp cold water (about)

Pumpkin Pie

Ingredients:

1 large can pumpkin or 3 ½ cups cooked and mashed pumpkin
3 cups white sugar
1 cup dark brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
4 eggs
2 ½ cups milk

Directions:

Mix pumpkin, sugars, spices, vanilla, lemon, eggs, and milk
Pour into pie shells
Bake 10 minutes in hot oven
Lower fire and bake 40 minutes in moderately slow over (325 to 350) Makes 3 medium sized pies

Lemon Sponge Pie

Ingredients:

¾ cup sugar
¼ cup butter or melted margarine
¼ cup all-purpose flour
Grated rind and juice of two lemons
1 cup milk
2 eggs, separated
1/8 tsp salt
1 crust, unbaked for 9” pie

Directions:

Mix sugar, butter, flour, lemon rind and juice, milk and egg yolks
Beat egg whites with slat, until stiff but not dry
Pour into crust
Bake at 350 for 40 minutes
Cool before serving

Crumb Topping for Pies

Ingredients:

1 ½ cups flour
1 cup sugar
½ cup butter (1 stick)
1 tbsp cinnamon

Directions:

Mix well

Coconut Pie

Ingredients:

1 box grated coconut (3 ½ oz)
1 cup sugar
1 tbsp cornstarch
3 eggs
1 tsp vanilla
pinch salt
1 tsp butter
1 ½ cup canned milk
1 cup water

Directions:

Mix everything well
Then add milk
Bake in pie shell at 350


Note: 14oz coconut equals about 5 1/3 cups

Chocolate Pie

Ingredients:
1 pint milk (2 cups)
3 eggs
1 cup sugar
3 tbsp cornstarch
1 tbsp butter
Vanilla
¼ cake chocolate

Directions:

Beat Yolks of eggs with a little milk until thoroughly mixed
Add sugar and cornstarch alternately with rest of milk
Add chocolate and butter
Cook until stiff as desired
Add vanilla
Cool
Put in pie crust which has already been cooked
Spread meringue on top
Return to slow oven to brown

Almond Butterscotch Bars

Ingredients:
1 cup softened butter
¾ cup firmly packed light brown sugar
1 tsp vanilla extract
½ tsp almond extract
½ tsp salt
2 cups flour
1 cup butterscotch morsels
1 cup blanched, slivered almonds

Directions:

Cream butter and sugar
Beat in vanilla & almond extracts & salt
Gradually beat in flour until well blended
Press mixture evenly into ungreased 10 ½ x 15 ½ x 1 “ jelly roll pan
Sprinkle butterscotch morsels and almonds over cookie mixture, press lightly
Bake at 350 until golden brown ( about 20 to 25 minutes)
Cool
Cut into 2” squares
Makes about 35 bars

Brown Sugar Cookies

Ingredients:

1 ½ cup brown sugar
½ cup white sugar
2 eggs
½ cup butter
1 ½ tsp Cream of Tartar
1 ½ tsp baking soda
1 tsp vanilla
Flour

Directions:

Cream brown sugar, white sugar and butter well
Add eggs and stir well
Sift Cream of Tartar and baking soda with enough flour to make a stiff dough
Make into 2 loaves and leave overnight
Slice off and bake on a greased cookie sheet about an inch apart

Butter Press Cookies

375 degree
10-12 minutes

Ingredients:

1 cup butter (2 sticks)
¾ cup sugar
1 egg
2 ¼ cup flour
1 tsp almond extract
¼ tsp baking powder
few drops of food coloring (if desired)

Directions:

Cream butter and sugar
Add beaten egg, almond extract and food coloring
Gradually add dry ingredients (more flour may be used to get proper consistency)
Do not grease cookie sheet

Butterscotch Wafers in a Wink

Ingredients:

1 lb dark brown sugar
3 eggs
12 tsp vanilla
½ lb (1 cup) soft butter or margarine
2 1/3 c unsifted flour
2 c chopped pecans, peanuts or walnuts

Directions:

Place ingredients except nuts in large mixing bowl
Beat until light and fluffy
Stir nuts into batter
Drop from teaspoon 2” apart on greased cookie sheets
Bake in moderate oven 375 F 8-9 minutes or until lightly brown around edges
Remove to cooling rack immediately
Store in airtight container

Yield: 9-10 dozen cookies

Note: 1 c chopped seedless raisins may be substituted for 1 c nuts

Christmas Crescent Cookies

Ingredients:

½ lb butter
2 c unbleached flour
2 c chopped pecans
5 tbsp sugar
2 tsp vanilla
1 tsp water
½ tsp salt

Directions:

Cream butter, add sugar, water and vanilla
Sift flour and salt together, stir into mixture
Add pecans and mix thoroughly
Using portions about the size of small walnut, roll into crescent shaped cookies
Bake in slow oven (325) about 20 minutes
While warm roll in powdered sugar

Cookie Press Cookies

Ingredients:

½ lb butter
¾ c sugar
1 egg
1 tsp vanilla
½ tsp baking powder
pinch salt
2 ½ c flour

Directions:
Mix well
Press through cookie press

Note: These cookies do need baked, but no notation on oven temperature or length of time was made. I therefore went to the cookbooks available to me and found these additional instructions:
Oven Temperature: 375 degrees
Cooking time: 10-11 minutes

Forgotten Cookies

Source – Florence Haines

Ingredients:

2 egg whites
pinch of salt
2/3 cup sugar
1 cup “Special K” or rice krispies cereal
1 cup chocolate chips

Directions:

Beat egg whites very stiff
Add salt and sugar and beat stiff
Bland in Special K and chips

Drop by teaspoonful onto foil paper
Put in preheated oven (350)
Turn off heat and leave cookies overnight

DON’T PEEK!

Next morning remove from sheets and store in airtight tin

Ice Box Cookies

Ingredients:

1 cup butter
3 ½ cup flour
2cups brown sugar
1 tsp soda mixed with the flour
pinch salt
1 cup chopped nuts meats (black walnuts)
1/ 8 cup milk

Directions:

Mix well at night
Put in rolls 6” long and as large as a cookie
Wrap in wax paper, put in ice box
Next day, slice thin with sharp knife
Bake in quick oven just long enough to get a pretty brown

Quaker Macaroons

Ingredients:

1 cup sugar
1 tbsp butter
2 eggs
2 ½ cups Quaker oats (uncooked)
2 tsp baking powder
1 tsp vanilla

Directions:

Cream butter and sugar
Add yolks of eggs
Add Quaker oats to which baking powder has been added
Add vanilla
Beat whites of eggs stiff and add last
Drop on buttered cookie sheet with teaspoon
Put very few on each sheet, as they spread
Bake in slow oven

Sugar Cookies

Source – Kate’s recipe

Ingredient’s:

1 cup soft butter
2 cup sugar (white)
2 eggs
¼ cup sweet milk
3 level tsp baking powder
enough flour to thicken
Nutmeg – or any other seasoning

Directions:

Mix the ingredients as for ordinary cookies
First beat sugar and butter
Then add one egg at a time

Roll quite thin, or any thickness desired
Cut and sprinkle with sugar
And stick nuts or raisins in center

(They are very good made just plain with nothing on top)