The Evening After
14 years ago
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, September 3, 2012
Butterscotch candy
1/2 lb. creamery butter
1 lb. light brown sugar
1 tbs. vinegar
Combine ingredients and put over low heat until butter melts, then start stirring. Stir continuously and boil for about 10 minutes (until it runs smooth from the spoon.)
Have nuts scattered over warm (room temperature) unbuttered pans and pour candy over.
“Wait for a sunshiny day,” admonishes Mrs. Canull. “Somehow cloudy weather sugars it. It is important to wait for the sunshiny day.”
Wednesday, August 26, 2009
Saturday, August 22, 2009
Wednesday, August 19, 2009
Swans down-Harvest Dream Cake 1947
APPLE HARVEST CAKE
1 1/4 c. flour1 c. whole wheat flour1 c. sugar3/4 c. firmly packed brown sugar1 tbsp. cinnamon2 tsp. baking powder2 tsp. salt1/2 tsp. soda3/4 c. cooking oil1 tsp. vanilla3 eggs2 c. (3 med.) peeled finely chopped apples3/4-1 c. chopped nuts
Preheat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan (nonstick finish pan too). In large large bowl, blend first 11 ingredients with 1 cup of the apples and nuts. Pour into prepared pan. Bake 50-65 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; cool. Turn onto serving plate.
APPLE HARVEST CAKE GLAZE:
1/2 c. powdered sugar1/4 tsp. vanilla2-3 tsp. milk
In small bowl, blend glaze ingredients until smooth. Spoon over cake.
Apple Cinnamon Puffs-1948
From Grandma Roberts' recipe book, once again. Something to do with apples, yum.
Prep:20m Cook:30m Servings:8
Ingredients:
1 cup sugar
1 cup water
1/2 tsp of red food coloring if desired
5 medium tart apples (1 1/2 lbs.) peeled and thinly sliced
1/2 cup sifted enriched flour
2 tsp of double acting baking powder
1/2 tsp of salt
1/4 cup of shortening
3/4 cup of milk
2 tbsp of melted ubtter
2 tbsp of sugar
1/2 tsp of cinnamonDirections
Boil to a syrup, sugar & water. About five minutes-Add food coloring if desired.
Place apples in a greased shallow 8 x 12 baking dish.
Pour syrup over apples.
Sift dry ingredients together.
Use two knives to cut in the shortening to make pea sized crumbs.
Stir in milk to make a soft dough.
Drop 12 spoonsful of dough over the apples and make a dent in the top of each.
In the dents, sprinkle in melted butter, sugar and cinnamon.
Bake 25 to 20 minutes at 450 degrees.
Apricot Tapioca for 50 1949
Click to enlarge.
Apricot Tapioca:
2 cups minute tapioca
3 quarts boiling water 2 teaspoons salt
2 pounds apricots 2 quarts cold water 1 quart sugar or Karo
Add salt and boiling water to tapioca, and cook in double boiler until clear. Wash apricots; soak several hours, or over night, in cold water; cook until soft in double boiler or in fireless cooker. Add sugar or Karo syrup, or a mixture of the two, and stir into the hot tapioca. Cook a few minutes longer. Serve with cream, or with extra apricot juice as a sauce.
Dried peaches may be used in the same way.
Tuesday, August 18, 2009
Dexo Pumpkin Cake 1948
Click to enlarge recipe.
Ingredients:
3 cups sugar
1 cup shortening
3 large eggs
2 cups mashed cooked pumpkin
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup chopped pecans
Preparation
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add eggs and pumpkin, beating until blended. Combine flour and next 8 ingredients; gradually add to pumpkin mixture, beating until blended. Stir in pecans. Pour into a greased and floured 10-inch tube pan.
Bake at 350° for 10 minutes. Reduce temperature to 300°; bake 1 hour and 20 minutes
Ingredients:
3 cups sugar
1 cup shortening
3 large eggs
2 cups mashed cooked pumpkin
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup chopped pecans
Preparation
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add eggs and pumpkin, beating until blended. Combine flour and next 8 ingredients; gradually add to pumpkin mixture, beating until blended. Stir in pecans. Pour into a greased and floured 10-inch tube pan.
Bake at 350° for 10 minutes. Reduce temperature to 300°; bake 1 hour and 20 minutes
Fudge 1948
Click to enlarge.
Old Fashioned Chocolate Fudge Recipe
1 1/2 c Milk4 oz Unsweetened chocolate (sqs)4 c Sugar3 tb Light corn syrup1/4 ts Salt3 tb Butter or margarine1 1/2 ts VanillaCombine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling. Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in. Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.) Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
1 1/2 c Milk4 oz Unsweetened chocolate (sqs)4 c Sugar3 tb Light corn syrup1/4 ts Salt3 tb Butter or margarine1 1/2 ts VanillaCombine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling. Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in. Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.) Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.
Devils Food Cake in a jar 1940
Click to enlarge.
Ingredients
2 cups Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1/2 cup Cocoa Powder
1 1/2 cups Sugar
Instructions
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer mixture
and sugar in order given in a 1 quart canning jar. It is helpful to tap jar lightly
on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:
Devil's Food Cake
Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until
light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1
tsp. Vanilla, then add remaining dry ingredients from jar, and blend until smooth.
Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake
2 cups Flour
1 tsp. Baking Soda
3/4 tsp. Salt
1/2 cup Cocoa Powder
1 1/2 cups Sugar
Instructions
In a large bowl, combine flour, salt, cocoa powder & baking powder. Layer mixture
and sugar in order given in a 1 quart canning jar. It is helpful to tap jar lightly
on a padded surface (towel on counter) as you layer ingredients to make all
ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of
your choice. Center fabric circle over lid and secure with a rubber band. Tie on a
raffia or ribbon bow to cover the rubber band. Attach a card with the following
directions:
Devil's Food Cake
Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until
light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1
tsp. Vanilla, then add remaining dry ingredients from jar, and blend until smooth.
Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake
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