Kringla

 This one is from our dear friend Jennifer's late mother. It is definitely worth safe keeping here.

Cheese Straws

 Handwritten recipes on cards are usually treasures! This one was requested from a co-worker after tasting them. 

Frozen Cranberry Fluff

 This has been a staple at family Thanksgiving. 

Frozen Cranberry Fluff

1 can condensed milk

1/4 cup lemon juice

1 can whole berry cranberry sauce

1 16oz can crushed pineapple, drained

1/2 cup chopped pecans or walnuts

8 oz Cool Whip

Combine condensed milk and lemon juice. Add cranberry sauce, pineapple, and nuts and combine well. Fold in Cool Whip. Freeze in mini muffin tins or cupcake foils. 

Tea Cakes

This came from an old file of recipes that I believe came from Lorraine's family, but I no longer remember it's history.

Tea Cakes

1 1/2 cups sugar

3/4 cup shortening

2 eggs

1 tsp. vanilla

4 cups plain flour

1/4 cup buttermilk

3/4 tsp. soda

1/4 tsp. baking powder

pinch of salt

Add soda & baking powder to sour milk. Cream shortening & sugar. Add eggs, then milk mixture, salt, & vanilla. Make stiff with flour. Roll & cut.  Bake at 425˚ until light brown. (No cut method- make small balls & flatten with the bottom of a glass; dip bottom in sugar.)

Suzanne's Pound Cakes

These are from Lorraine's Aunt Suzanne. I found this document in a very old file, and don't remember if I've ever made any of them. 

Million Dollar Pound Cake

3 cups sugar

1 pound butter

6 eggs, room temperature

4 cups plain flour

3/4 cup whole milk

1 tsp. vanilla

Cream butter well, add sugar gradually, then eggs one at a time. Sift flour, then measure. Add flour and milk alternately into egg mixture. Add vanilla. Batter should be smooth. Grease & flour pan. Bake at 300 for 1 hour and 40 minutes. Use stick to test for doneness. Do NOT over bake. Cool before removing from pan.

Notes: Always be sure to bring eggs to room temp. Sift flour before measuring. Put a pan of water into the stove while baking to help keep cake moist.

Lemon Pound cake

3 sticks butter, at room temp.

2 1/2 cups sugar, sifted three times

4 eggs, at  room temp.

3 1/2 cups cake flour, sifted

2 tsp. lemon extract

1 cup buttermilk

1/2 tsp. baking soda in 1 tbsp. hot water  (add this to the buttermilk)

Cream butter & sugar, then add whole eggs one at a time, beating after each one. Add lemon extract, then flour alternately with buttermilk. Bake in tube pan for 90 minutes at 325. Do not open over while cake is cooking. Use stick to test for doneness.

Lemon Glaze:

1 lemon

1/2 cup sugar

2 tbsp. water

Mix juice of 1 lemon, sugar, & water together and let come to a boil. Then punch holes in cake with an ice pick and pour glaze over it. Let cool.

Cream Cheese pound cake

3 sticks butter, softened

3 cups sugar

6 eggs, at room temp.

1 8oz pkg. cream cheese, softened

3 cups cake flour

1 tsp. vanilla

Cream butter, cream cheese, and sugar. Add flour alternately with eggs. Add vanilla, beat well. Put in cold oven, then bring to 325. Bake for 1 hour.

Coconut pound cake

2 sticks butter

2/3 cups Crisco

3 cups sugar

3 cups plain flour

5 eggs

1 tsp. baking powder

2 tsp. coconut extract

1 cups milk

1 can coconut

Cream butter, crisco, & sugar. Add eggs one at a time. Sift together flour and baking powder. Add to cream mixture alternately with milk. Add coconut extract and can of coconut. Pour into tube pan that has been sprayed well with Pam. BAke 90 minutes at 325 or until stick test shows doneness.

Chocolate Pound cake

1 cup butter

1/2 cup Crisco

3 cups sugar

3 cups plain flour

5 heaping tsp. cocoa

1/2 tsp. baking powder

1/2 tsp. salt

1 cup milk

5 eggs

1 tsp. vanilla

Cream butter, shortening, and sugar. Add eggs one at a time, beating one minute after each addition. Sift all dry ingredients together. Add flour mixture and milk alternately. Add vanilla. Mix well. Pour into tube  pan sprayed with Pam. Bake at 300 for 90 minutes. When cake is done, and still hot, wrap in wax paper.

Brown sugar pound cake

1 pound light brown sugar

1/2 cup white sugar

1 1/2 cups Crisco

5 egg yolks, well beaten

1/2 tsp. baking powder

3 cups plain flour

1 cup milk

1 cup chopped pecans

1 tsp. vanilla

5 egg whites, stiffly beaten

1/2 tsp. salt

Cream shortening, add sugars, and cream well. Stir in well beaten egg yolks. Sift flour with baking powder and salt. Add alternately with milk. Add nuts and vanilla, then fold in egg whites last. Bake for 90 minutes at 350.

Grandmother Rhodes' Biscuits

Grandmother Rhodes’ Biscuits

1 cup plain flour

1/4 tsp. salt

1/4 tsp. soda

1/2 tsp baking powder

robin’s egg sized amounts of shortening (2)

buttermilk (enough to make soft dough)

Preheat oven to 425. Place egg sized amount of shortening in glass pie pan and place in oven to melt.

Sift dry ingredients together. Add egg sized amount of solid shortening by “cutting in” with a pastry cutter. Stir in buttermilk until a soft dough forms. Lightly flour kneading surface. Knead dough. Cut into biscuits. 

Place biscuits in pan, coating each side in melted shortening.

Place with sides touching for tall, fluffy biscuits.

Bake until very lightly golden on top.

Grandmother Rhodes' Coconut Cake

 Grandmother Rhodes’ Coconut Cake

3 cups plain cake flour

3 1/2 teaspoons Calumet baking powder (double acting)

3/4 tsp. salt

SIFT ABOVE TOGETHER

PUT INTO LARGE BOWL:

1/2 cup Crisco

1 1/2 cup sugar

5 egg yolks, unbeaten

2 tsp. vanilla

RESERVE: 1 1/4 cup sweet milk

Grease three 9 in. cake pans.  Beat on high speed one minute, scraping bowl while beating.  Stop mixer, scrape beaters.  Add sifted flour alternately with milk. Meanwhile, beating on medium speed (add milk in three parts) beat 2 1/2 minutes.  Pour into prepared pans. Bake at 350˚ for 30 minutes.

FILLING:

5 egg whites, room temperature

1 box powdered sugar

1 TBSP. vanilla

2 large coconuts, grated

1/2 cup coconut milk

1 pint whipping cream or 16 oz. cool whip

Beat egg whites until VERY STIFF. Add powdered sugar & vanilla; beat until creamy. Fold in whipped cream.  Add grated coconut.  Frost between layers, top, & sides. May seem to be too much, but continue. (LORRAINE’S SUPPOSITION- pour coconut milk over completed cake slowly.)  Keep covered & refrigerated.

Hershey's Black Magic Cake

Hershey's Black Magic Cake

For the cake:

1¾ cups unsifted all-purpose four
2 cups sugar
¾ cup Hershey’s Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong coffee
1 cup buttermilk or sour milk*
½ cup vegetable oil
1 teaspoon vanilla

Combine dry ingredients in large mixer bowl. Add remaining ingredients; beat at medium speed 2 minutes (batter will be thin). Pour into a greased and floured 13x9x2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean. Cool completely and frost.

For the icing:

Combine in a small boiler:

2/3 cup peanut butter
1/2 cup butter cut into slices
1/4-1/3 cup milk

Cook this all together over low heat until well incorporated. Simmer for about 15 seconds. Pour into mixer. Beat in 1/2 cup cocoa. Once well incorporated, alternate in 1/4 cup milk with 2-3 cups sifted powdered sugar. Add in 1 tsp vanilla. Beat with paddles well for several minutes.

Poppy Seed Bread

 From a Mississippi Mennonite community cookbook, and it can not be improved upon!

Poppy Seed Bread

3 cups all purpose flour

1.5 tsp salt

1.5 tsp baking powder

2.25 cups sugar

3 eggs

1.5 cups milk

1 cup plus 2 tbsp vegetable oil

4 tbsp poppy seed (or even more!)

1. 5 tsp vanilla extract

1.5 tsp almond extract

1.5 tsp butter extract

Add in order given. Beat two minutes. Pour into two greased bread pans. Bake at 350 for 55 minutes or until done. While bread is still hot, pour glaze over it. 

GLAZE:

.75 cup powdered sugar

.25 tsp butter extract

.5 tsp almond extract

.5 tsp vanilla extract

.25 cup orange juice (or lemon!)

Strawberry Cheesecake Lush

 Strawberry Cheesecake Lush

1 package Golden Oreos (36 cookies) (or pecan sandies!)

6 tablespoons butter, melted 

8 ounces softened cream cheese 

1 cup powdered sugar 

1 (16-ounce) container Cool Whip, divided 

2 packages (3.4 ounce each) instant cheesecake pudding mix 

3 cups milk 

3½ cups sliced strawberries

1. Crush the entire package of cookies. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.

2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.

3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.

5. Keep refrigerated until ready to serve.

Frozen Cranberry Fluff

 Frozen Cranberry Fluff 

A family Thanksgiving favorite....

1 can condensed milk

1/4 cup lemon juice

1 can whole berry cranberry sauce

1 16 oz can crushed pineapple, drained

1/2 cup chopped nuts

8 oz cool whip

Combine condensed milk and lemon juice. Add cranberry sauce, pineapple, and nuts. Fold in cool whip. Freeze in individual containers (we use cupcake foil tins).

 Orange Slice Cake

Sift together:

3 1/2 cups all-purpose flour

1/2 teaspoon salt

Combine:

1 pound orange slice candy, diced

1 package pitted dates, chopped

2 cups chopped walnuts

1 can (3.25 oz) flaked coconut

Add 1/2 cup flour mixture, mixing well. 

Beat 1 cup room temperature butter until light. Gradually add 2 cups sugar while beating. Add 4 eggs, one at a time, beating well after each. Combine 1 teaspoon baking soda and 1/2 cup buttermilk. Add alternately with flour mixture, blending well after each addition. Add candy mixture, fully incorporating. Turn into a large tube pan which has been greased & floured. Bake at 300 degrees for 1 hour and 45 minutes. Remove from one. 

Combine:

1 cup orange juice

2 cups confectioners sugar

Mix well and pour over hot cake. Cool, then refrigerate overnight before removing from pan. 

Jumbo Gingersnaps

 Jumbo Gingersnaps

1/2 cup sugar

2 1/4 cups all purpose flour

3/4 cup salad oil (presumably vegetable oil?)

1/4 cup dark molasses

1/4 cup maple syrup

2 tsp baking soda

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cloves (or cardamom)

1/4 tsp salt

1 large egg

Mix at low speed until well blended. Shape dough into balls 1/4 cup size. Roll in extra sugar in a bowl. Place balls 3 inches apart on baking sheet. Bake at 350 for 15 minutes. Remove to wire racks to cool. Makes 10 large cookies. Stores well in tightly sealed container.

Vintage Fruit Cake

 Vintage Fruit Cake

Half pound candied cherries

Half can candied pineapple

2 cans southern style coconut

1pound dates

2 cans condensed milk

Approximately 1 quart chopped nuts

Cut up fruit, pour in milk, stir. Let stand one hour. Bake at 275 for 90 minutes. Cool completely.

(I'm not sure what size a can of candied pineapple comes in, or even where such a thing exists these days. Same with southern style coconut. I do know that 20+ years ago Angel Flake came in a small can. It was grated finer than the standard bags of sweetened coconut today. But those cans are long gone. I pulse regular coconut a few times in a food processor to get the finer size. Occasionally you can find the Baker's Angel Flake coconut in a bag, but it's not really the same as the old canned version.)