Posts tagged ‘(photo)’

August 16, 2010

Quick Oat Cookies

  • ¼ c. butter
  • ¼ c. shortening
  • ½ c. brown sugar
  • 1 tsp. vanilla
  • ½ tsp. soda
  • 2 tbsp. hot water
  • ¾ c. flour
  • ½ tsp. salt
  • 1 tsp. nutmeg
  • 1 c. oats

Cream shortening, butter, brown sugar and vanilla. Mix soda with hot water and add to creamed mixture. Measure flour (without sifting) and combine with salt and nutmeg, stirring well to blend. Stir in oats. Add dry ingredients to creamed mixture. Mix well. Shape dough into 1-inch balls and place on greased baking sheets. Flatten with tines of fork and bake at 400 for 5 to 6 minutes.

quick oat cookies. with reduced sugar, raisins, and a bag of chai tea added, these were delicious

Advertisements
August 15, 2010

Cornstarch Cookies

A very light and fluffy cookie.
  • ½ c. white sugar
  • 1/2 . butter
  • 1 egg
  • ¾ c. corn starch
  • ¾ c. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla

Cream butter, add sugar, egg, corn starch. Add flour sifted with baking powder and salt.

fresh batch of cornstarch cookies

Tags:
August 15, 2010

Paska

(Good in juice cans)

  • 2 pkgs. yeast
  • 2 c. milk
  • 1 c. cream
  • ½ c. water
  • 1 c. butter
  • 12-15 eggs beaten
  • 2 c. sugar
  • salt
  • grated rind of lemon
  • vanilla
  • almond flavouring

Bring milk and cream to boil, take off stove and add 2 c. sugar, beaten eggs and melted butter and extract. Make a soft dough as for sponge and set in warm place to rise. Now stir well and add enough flour to make a soft dough. Let rise till double in bulk and put on pans, rise again and bake in moderate oven. Alternatively: Set in 48oz. juice cans to rise and bake. (note: Grandma advises not to bake in cans because even when greased it’s too hard to get the bread out).

CIMG5745

Tags: ,
August 15, 2010

Mousse

note — say “Mouse”
Eva Neufeld

  • a few lbs. plums, cherries, or Sask berries
  • milk
  • sugar
  • baking soda

Heat fruit with water in a saucepan to a boil. Add sugar to taste, depending on tartness of fruit. Add a mixture (thoroughly mixed – shaken) of flour and milk and then baking soda to prevent curdling. Cook until mixture reaches desired thickness – add more water if necessary. Be careful not to eat the pits!

wild plums cooking for mousse

August 14, 2010

Peppernuts (buns)

freshly baked peppernuts

Eva’s Grandma, Hague – my great-great Grandma
with modifications by Eva Neufeld

  • 2 c. sugar
  • 2 c. milk
  • 1 c. shortening
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • sternernics to taste (Star Aniseed)
  • 1 pkg yeast + 1 tbsp. sugar, dissolved in ¾ c. warm water

Peppernuts (revised)

  • 3 c. milk
  • 2 c. sugar
  • 1 ½ c. shortening
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 ½ yeast pkg., dissolved in ¾ c. warm water

“Fast rising and fluffy as above with these changes:

  • 1 ½ c. sugar
  • 3 c. PURE D’LITE (milk substitute that no longer exists)
  • 1 c. Tenderflake lard + ½ c. marg.
  • 1 beaten egg
  • 2 pkg yeast

Bake in a 370 oven for 15-20 mins.”

Notes – made these August 11 2010 in Vernon:
Scald milk. Used quick yeast. Wait till milk is cool enough that it won’t kill yeast! After milk is hot, put in sugar and shortening into milk. Made with Crisco.

single pfefferneusse

August 14, 2010

Java Jumbles

java jumbles

Uncredited
“A hint of coffee flavour enhances the spiciness in these big, crunchy cookies.”

  • ¾ c. shortening
  • 1 c. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 ½ c. rolled oats (quick, not instant)
  • 1 c. all purpose flour
  • 1 tsp. ground coffee
  • ½ tsp. each baking soda, salt, cinnamon
  • ¼ tsp each nutmeg and allspice
  • 1 c. raisins or chocolate chips (or half of each)
  • ½ c. chopped pecans

In large bowl, cream together shortening and brown sugar. Beat in egg and vanilla. In another bowl, combine oats, flour, coffee, baking soda, salt, cinnamon, nutmeg and allspice; mix thoroughly. Stir into creamed mixture. Stir in raisins and pecans. Shape dough into balls about 2 inches in diameter. Place about 3 inches apart on greased baking sheets. Flatten each to ½ inch thickness. Bake in 350 oven for 12 to 14 mins or until golden brown (don’t overbake). Let cool a few minutes on baking sheets, then remove to rack to cool completely. (May be wrapped airtight and stored up to 2 days or frozen).

Tags: ,
August 14, 2010

Brownies

Margaret Shevkenek – large recipe

  • 1 c. water
  • ½ c. margarine
  • 1 ½ oz. (sq.) unsweetened choc. squares
  • 2 c. flour
  • 2 c. sugar
  • 2 eggs
  • ½ c. sour cream
  • 1 tsp. baking soda
  • ½ tsp. salt

Combine water, butter, choc. sq. and bring to a boil. Cool a bit. Remove from heat and stir in flour, sugar, salt, eggs, sour cream, and baking soda. Pour into 15 ½ x 10 ½” pan and bake at 375 for 20 mins.

For Frosting:

  • ½ c. margarine
  • 6 tbsp. milk
  • 1 ½ oz. unsweetened chocolate
  • 1 tsp vanilla
  • 4 ½ c. icing sugar (less)
  • ½ c. chopped nuts

Combine first 3 ingredients and bring to a boil. Combine first 3 ingredients and bring to a boil. Remove from heat. Add sugar, vanilla, and beat till smooth. Frost cake while hot and sprinkle with nuts.

August 13, 2010

Banana Bread

“Good”

  • 8 tbsp. (1 stick) butter, at room temperature
  • ¾ c. sugar
  • 2 eggs
  • 1 c. all purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. whole wheat flour
  • 3 large ripe bananas, mashed
  • 1 tsp. vanilla
  • ½ c. shelled walnuts, coarsely chopped

Preheat oven to 350 and grease a 9x5x3” bread pan. Cream butter and sugar; add eggs one at a time, beating well after each addition. Sift dry ingredients together (except whole wheat flour), then stir in whole wheat flour. Add to creamed mixture, mixing well. Fold in banana, vanilla and walnuts. Pour mixture into pan, bake 50-60 mins or till cake tester comes out clean – cool in pan 10 min, then in rack.

banana bread with modifications. no walnuts; mini chocolate chips + 1 c. zucchini added. delish!

Tags: ,
August 12, 2010

Chocolate Zucchini Cake

Elaine Epp (Val), July 16, 1994 – Eva’s favourite zucchini cake recipe

  • ½ c. margarine
  • ½ c. oil
  • 1 ¼ c. sugar
  • 1 tsp. vanilla
  • 2 eggs
  • ½ c. sour milk
  • 2 c. shredded zucchini
  • 2 ½ c. flour
  • 4 tbsp. cocoa powder
  • ½ tsp. cinnamon
  • ½ tsp. cloves (opt.)
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ c. walnuts
  • ½ c. chocolate chips

Cream sugar, margarine, oil. Add eggs, vanilla, sour milk and soda alternately with flour and cocoa. Mix. Stir in zucchini. Pour into a greased and floured 9×13” pan. Sprinkle with chips and nuts. Bake 40-50 mins in a 325 oven; alternatively, put in two loaf pans.

Grandma’s addition: “April 25/09: Made slightly larger batter – 3 eggs, 2/3 milk (sour cream), more flour, etc. Baked in 3 small pans (heart + 2 loaf p.) at 330 for 37-40 mins.”

zucchini cake and ice cream

August 12, 2010

Crullers

“Eat with watermelon.”

Crullers and Watermelon

  • 3 c. flour
  • 2 eggs
  • ¾ c. milk
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • ½ c. butter or ¼ c. margarine + ¼ c. Crisco

Mix flour, salt, baking powder, and sugar. Rub in butter. Slightly beat eggs and add milk. Add liquid to first mix. Roll out and cut into rectangles about 3”x5”. Slit down middle. May be twisted or not. Deep fry in hot oil.

Tags: