by Laurie | Oct 30, 2009 | Breads
1/2 C. dried apricots, chopped fine
1 egg
1 C. granulated sugar
2 T. melted butter
2 C. flour
2 t. baking powder
1/4 t. baking soda
1/2 C. orange juice
1/4 C. water
1 C. chopped Brazil nuts
3/4 t. salt
Beat egg until light, stir in sugar and mix well. Stir in butter. Sift flour with baking powder, soda and salt. Add alternately with the orange juice and water to the sugar mixture. Add Brazil nuts and apricots. Mix well. Pour into greased bread pan and bake at 350 degrees for 1 hour.
I didn’t have Brazil nuts on hand so I substituted almonds and that worked out fine. The apricot and orange flavor together was great!
The Settlement Cookbook (1945)
by Laurie | Oct 30, 2009 | Breads
1 C. dates, cut and stoned
1 C. hot water
1 egg, beaten
1/2 C. white or brown sugar
1 1/2 C. flour
1 t. baking powder
1 t. soda
1 t. salt
1/2 C. pecans, cut into pieces
Pour hot water over the dates. Let stand until cool. Beat egg, add sugar, then add to date mixture. Sift dry ingredients, stir well and add to mixture. Add nuts last. Place in buttered bread pan and bake at 350 degrees for 1 hour. Let cool in pan.
I used brown sugar and added a few Cinnamon chips and it turned out well. It was a very moist bread.
From The Settlement Cookbook (1945)
by Laurie | Sep 22, 2009 | Breads
This recipe is from my stepmom, Cris. She makes this recipe for us everytime we visit and we all anxiously wait for these warm, gooey rolls to come out of the oven.
1/3 C. cornmeal (yellow)
1/2 C. sugar
2 t. salt
1/2 C. shortening (part butter)
2 C. milk
Heat the above ingredients on low heat, stirring constantly until thick. Cool.
2 eggs
4 C. flour
1 t. baking powder
1 pkg. yeast (dissolve in 1/4 C. warm water with 1 t. sugar)
Sift flour and baking powder together. Combine eggs with first ingredients and slowing add flour/baking powder mixture one cup at a time. Mix thoroughly until no longer sticky. Let rise 1 hour. Punch down and let rise another hour. Put in pans and let rise one hour again. Bake bread at 350 degrees for 35 minutes. (Three rises total for bread or rolls. The reason is so the bread has less air bubbles and a smoother texture).
To Make Cinnamon Rolls:
Roll part of dough 1/2 inch thick (after 2nd rising). Dot with butter and sprinkle on cinnamon and brown sugar. Roll up and cut into 3/4-1 inch slices and put in pans that have been buttered and sprinkled with more brown sugar and cinnamon. Drizzle bottom of pan with a little water (not much). Put rolls in pan, leaving a little space between them. Let rise 1 hour.(This is your 3rd rising) Bake at 350 degrees for 35 minutes.
Can add pecans to top or before rolling up. Frost with powdered sugar frosting that has a drop or two of maple flavoring added and a little vanilla extract.
Can make dinner rolls or loaf of bread from the remaining dough.
From the kitchen of: Crystal Mashak
by Laurie | Sep 20, 2009 | Casseroles
1 lb. Ground Beef
1/2 t. Salt
1 C. chopped Onions
1 C. chopped Green Olives
Sauce:
1 C. grated Jack or Cheddar Cheese
2 (8 oz.) cans Tomato sauce
1 (6 oz.) can Tomato paste
1 can Condensed Tomato Soup
2 C. water
1/2 C. salad oil
2 T. Chili Powder
1/2 t. Salt
1 dozen Corn Tortillas
1 C. grated Jack or Cheddar Cheese
Brown Beef. Stir in salt, onions and olives. Set aside. Combine sauce ingredients and simmer 20 minutes. Dip each tortilla into hot sauce until soft enough to roll without breaking. Fill each tortilla with meat mixture, roll and place top side down into baking pan. Pour remaining sauce over top and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 4-6 servings.
I changed a few things. First, I omitted the 1/2 C. Salad oil–didn’t see a need for it and dish turned out fine without it. Also I cut back on the green olives but in the end, we couldn’t really taste them so next time I will use the full amount. I tried dipping the tortillas in the sauce and decided it was way too messy so I added a little sauce to the meat and warmed the tortillas in the microwave and rolled up.
The Enchiladas had great flavor. I used Cheddar chesse but it would be great with a spicy cheese too if you wanted to heat them up a bit.
From the Saint Louis Cookbook (1964) Bicentennial Issue celebrating Saint Louis’s 200th year Birthday.
by Laurie | Sep 20, 2009 | Bars
This recipe is from my aunt. I’m not sure how old it is but looks like a classic to me.
2 C. sugar
1/2 C. raisins
1/2 C. chopped nuts
2 C. medium shredded zucchini
1 C. oil
1 t. vanilla
3 eggs
2 1/2 C. flour
1 t. salt
1 t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/4 t. cloves
Heat oven to 350 degrees. Grease 15×10 inch jelly roll pan. Combine sugar, raisins, nuts, zucchini, oil vanilla and eggs. Blend well by hand. In a large bowl, combine dry ingredients and then combine with moist ingredients. Pour into a greased pan. Bake at 350 degrees for 25-35 minutes. Cool completely. Frost with a powdered sugar frosting. (I used the Butter Cream Frosting from this site and it went very well together).
I always try to cut the fat when I can and so I used 1/2 C. oil and 1/2 C. applesauce in these bars and they turned out fine, couldn’t tell a difference.
I used an Air-Bake jelly roll pan and I think I baked it about 28 minutes but wished I would have gone a little longer. As it cooled, there seemed to be a saggy part in the very middle that wasn’t all the way done.
From the kitchen of Virginia Twite
