Sugar Cookie – Goldene

This is another one of Grandma’s pre-printed what’s cookin’ recipe cards. She crossed out the name and rewrote it. I think it says she got it from Goldene but I’m not 100% on that. Directions are . . . minimal even for Grandma. Let me know if you try baking these. 

1 C sugar

1/2 C shortening

1 egg

Mix

3/4 C milk

1 t vanilla

Mix

1 t soda

2 t baking powder

1/2 t salt

3 C flour

Mix & bake

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Bide-A-Wee Cookies Verla

Card is yellowish, looking like it’s a bit older, but very clean. It is in Grandma’s handwriting – not sure what a “bide-a-wee” is though. As usual, spelling, punctuation and instructions are Grandma’s. 

2 C raisins                                                          1 C butter

2 C sugar                                                            1/2 C peanut butter

3 eggs                                                                  1/4 C milk

1 1/4 C flour                                                       3/4 t Salt

3/4 t soda                                                           2 t cinnamon

2 t vanilla                                                           3 1/2 C oats

Pour boiling water over raisins, let stand 5 min. Drain & dry on towel. Cream butter, add sugar & cream. Add peanut butter, beaten eggs, milk, flour with salt, soda, spice & beat. Add vanilla, oats, raisins, & blend well.

Bake 375

Note: I haven’t made these although I rather think I will. Best guess is this is a drop cookie and will probably take 10 minutes or so to bake. I’ll let you know. 

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Apricot-Almond Bars – Michael M

This is not in Grandma’s handwriting – except for the name. It’s so interesting seeing all these names and that she attributes recipes to people.

3/4 cup butter or margarine

1/2 cup sifted powdered sugar

1/4 teaspoon almond extract

1 3/4 cups all-purpose flour

1/2 cup finely chopped almonds

1/4 teaspoon salt

1 12 ounce jar apricot preserves

1/2 cup finely chopped mixed candied fruits and peels

1/2 teaspoon almond extract

Cream together butter or margarine, powdered sugar, and 1/4 teaspoon almond extract. Sift together flour, chopped nuts and salt; add to creamed mixture. Mix til crumbly. Reserve 1 cup for topping; pat remaining into ungreased 13x 9 x 2 – inch baking pan. Combine preserves, candied fruits, and 1/2 teaspoon almond extract; spread over crumb layer. Top with remaining 1 cup crumbs. Bake at 350 till golden, 30 to 35 minutes. Cut into bars while warm.

Makes 32.

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Orange Kiss Me Cake – Atta (?)

Card is handwritten with a note in a different colour ink. Some staining. 

Grind 1 large orange – if large use only 1/2 of rind  (I suspect that Grandma means you’re to get the zest because I can’t imagine grinding an orange)

1 C raisins

Some orange juice for topping.

Sift

2 C flour (sifted)

1 t soda

1 t salt

1 C sugar

Add

1/2 C shortening

3/4 C milk

beat 2 minutes low & then 2 more medium

add 2 eggs

7/4 C milk

beat 2 minutes

Fold orange & raisins & 1 C nuts into cake

Bake 350 for 30 minutes

——–

Mix 1/3 C sugar

1/3 C nuts (more)

1 t cinnamon

Sprinkle this mixture over cake, drip orange juice over until sugar is dissolved

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Beacon Hill Cookies

Clean, slightly yellowed card, type written.  New thing though, I took the box of recipes to my friend’s house because she wanted to look at them and see if there were any cookie recipes that looked interesting.  She thought this looked like meringue cookies and had some egg whites left over from Thanksgiving so this one got made.  They’re pretty good and not that complicated, although we think they might require a bit more beating than was done at the baking and maybe a bit of cream of tartar.  Made as is, they are flat and kinda funky looking.  Sticky and a bit fragile. 

350 10 min

Melt 1 c (6oz) Baker Semi Sweet Chocolate Chips over water

Beat two egg whites with a dash of salt until foam

Gradually add 1/2 c sugar beating well.  Then beat until stiff peaks will form.  Beat in 1/2 t vanilla and vinegar

Fold in chocolate and 3/4 c nuts.  Drop on cookie sheet.

Bake.  Remove immediately.

One more note.  If you have a baking stone.  Do not use that for these cookies.  Parchment paper is also a good idea. 

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Oh Henry Bars

Typed, clean card.  I think in this case it’s typos not some of Grandma’s spelling but there you are. 

1 c corn syrup

1 c penauts (not raw)

1 c sugar

2 1/2 c rice krislpies

1 c peanut butter

Bring sugar and syrup to boil and take off stove

Addpeanut butter and peanuts.  Stir.  Fold in rice krispies and press into 9/13 pan (buttered) spread and cool

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Maraschino Z bread

I believe the Z here is for zucchini – for all you folks who grow it and end up with tons.  😉  Not sure Grandma typed this though.  It’s only slightly yellowed and she usually uses t for teaspoon, not tea. 

3 eggs

2 cups sugar

1 cup oil (can use 3/4 c oil) (can use softened margarine)

2 cups grated squash

2 tea maraschino cherry juice

1 tea vanilla (or 3 tea vanilla)

3 cups flour

1 tea salt

1 tea soda

3 tea cinnamon

1/4 t baking powder

1/2 tea nutmeg

1 cup cut up M. cherries

Grease and flour loaf pan

Bake 350 about 1 hour

Nuts can be added

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