FIG PUDDING
1/4 lb beef suet
1 large apple
2 c. bread crumbs
2 eggs
1/2 lb. figs
3/4 c. brown sugar
1/4 c. milk
12 tb. flour
Grind suet, figs and apple, cream, suet, add figs, apple and sugar. Pour
milk over bread crumbs and add yolks of eggs well beaten, combine mixtures,
add flour and whites of eggs well beaten. Steam four hours in buttered pan.
Serve with lemon sauce.
LEMON SAUCE:
1/3 c. butter
3 egg yolks
3 tbs. lemon juice
1 c. sugar
1/3 c. boiling water
Cream butter, add sugar, yolks of eggs well beaten and water. Cook in
double boiler, add lemon juice.
CHOCOLATE MACAROONS
4 eggs, whites only
1 lb. powdered sugar
8 lg. tbs. cocoa
1/4 tsp. cinnamon
1 tsp. vanilla
Gradually add the sugar to the stiffly beaten whites of eggs, beating
well, add other ingredients and drop by teaspoonful on well greased and
floured pans. Bake in slow oven for 25 minutes.
SWEET MERINGUES
4 egg whites, beaten stiff
2 c. granulated sugar, sifted
1 tsp. vanilla
1/4 tsp. baking powder
1/2 pound chopped dates
1 c. chopped almonds (unblanched)
Mix ingredients in order given. Drop by teaspoonful on well greased and
floured pans and bake in moderate oven.
CANDIED ORANGE PEEL
Boil orange peel for 20 minutes. Drain water off and scrape the white
pulp away being careful not to break outer skin. Cut in narrow strips,
boil again in a heavy syrup for 20 minutes and sprinkle with granulated
sugar. Allow to dry thoroughly before serving.
MARGUERITES
1 c. sugar
1/2 c. water
5 marshmallows
2 egg whites
2 tsp. coconut
1/4 tsp. vanilla
1 c. walnut meats
Boil sugar an water until it threads, place on back of stove and add
marshmallows, cut fine. Pour on stiffly beaten whites of eggs, add
coconut and nut meats, and spread on salted wafers. Toast in oven till
light brown.
OLYMPIAN CREAMS
2 c. sugar
1/3 c. corn syrup
1 c. thin cream
1/2 c. walnuts
Cook until it forms a soft ball in water, when cool beat till creamy,
then add nuts and mold.
DIVINITY
2 c. sugar
1/4 c. boiling water
2 egg whites
2/3 c. corn syrup
1 c. nuts
Put sugar in pan, put syrup over it, then add the boiling water, mix well
and set on stove. Do not touch the pan until done. Do not stir. When it
makes a firm ball in water, pour over the whites which have been well
beaten. Beat and add nuts.
CARROT PUDDING
2 c. raw carrots grated
3 eggs, separated
1 c. sweet milk
1 tsp. salt
1 tb. sugar
1 tb. butter
whipped cream
Beat egg yolks in bowl. Add grated carrots, milk, salt, sugar and butter
and place in baking dish, mixing in the stiffly beaten whites and bake for
20 or 25 minutes in a moderate oven.
FRUITCAKE
8 eggs
1 lb. EACH: flour, raisins, currants, citron, butter
2 lb. nuts; pecans
1/2 lb. brown sugar
1 level tsp. baking powder
1 c. molasses
1 c. whiskey
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/4 tsp. soda stirred in molasses
Before mixing the cake, take enough flour out of the pound and dredge the
nuts and fruits so they will be separated. Cream butter and sugar until
light. Add the well beaten eggs, flour, molasses, spices, fruit and nuts,
and last the whiskey. This makes about 9 pounds. Bake your cake in a very
slow oven 3 1/2 hours.
WHITE FRUIT CAKE
1 lb. flour
3 lb. citron
1 doz. eggs
1 coconut grated
1 tsp. mace
1 lb. butter
1 lb. sugar
1 1/2 lb. blanched almonds
1 wine glass sherry
1 lemon juice
ICING:
Powdered sugar, 2 lemons and 4 egg whites.
ELEPHANT EARS
8 yolks of eggs
8 tbs. cream
1/4 tsp. salt
enough flour to make stiff dough
Beat eggs, sugar and cream. Add flour. Roll very thin. Cut in strips.
Fold over and fry in deep fat. Sprinkle with powdered sugar.
ZUCCHINI CAKE
1 pkg. Duncan Hines butter recipe gold cake mix
3 3eggs
1/2 c. butter, softened
1/2 c. water
1 tsp. ground cinnamon
2 c. grated zucchini
1/2 c. chopped walnuts
powdered sugar
Preheat oven to 375F. grease 13x9x2" pan. Combine cake mix, eggs,
butter, water and cinnamon in large bowl. Beat at low speed until
moistened. Beat at med. speed 4 minutes. Stir in zucchini. Pour into
pan; sprinkle wit walnuts. Bake for 30 to 35 minutes or until toothpick
inserted in center comes out clean. To serve, dust with powdered sugar.
Serve warm or cool completely.
DUMP CAKE
1 can (20 oz) crushed pineapple with juice, undrained
1 can (21 oz.) cherry pie filling
1 pkg. yellow cake mix
1 c. chopped pecans or walnuts
1/2 c. butter or margarine, cut into thin slices
Preheat oven to 350F. Grease 13x9x2" pan. Dump pineapple with juice into
pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake
mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with
butter. Bake at 350F for 50 minutes or until top is lightly browned.
Serve warm or at room temp.
CITRUS CROWN CAKE
1 jar (12 oz) orange marmalade
2/3 c. flaked coconut
1/4 c. butter, melted
1 pkg. lemon supreme cake mix
Preheat oven to 350F. Grease generously and flour a 10" bundt pan.
Combine marmalade, coconut and melted butter in small bowl. Pour into pan.
Prepare cake following package directions for original recipe. Pour
batter over marmalade mixture. Bake at350F for 50 - 55 minutes or until
toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Invert cake onto serving plate. Cool completely.
MOCHA BROWNIES
1 1/2 c. sifted cake flour
1 tsp. double acting baking powder
1 tsp. salt
2/3 c. butter
3 squares unsweetened chocolate
2 tb. instant coffee
4 eggs
2 c. sugar
1 c. chopped walnuts
Mix together flour, baking powder and salt. Melt butter and chocolate
together over hot water. Blend in coffee. Beta eggs well, add sugar
gradually, and beat thoroughly. Then add chocolate mixture and blend.
Add flour and mix well, then stir in nuts. Bake in greased 13x9" pan in
350F oven for 35 to 40 minutes. cool in pan, then cut in bars. Makes 3
dozen.
TURKISH DELIGHT
(usually flavored with rosewater)
5 tbs. cornstarch
1/2 c. cold water
1/2 c. hot water
2 c. sugar
1/2 c. orange juice
2 tbs. lemon juice
1 tsp. rosewater or vanilla
1/2 c. pistachios or other nuts
powdered sugar
Mix the cornstarch with the cold water. Bring the hot water, sugar and
orange juice to the boil. Add the cornstarch mixture and simmer for about
15 minutes, stirring often. Remove from fire and add the lemon juice and
flavoring. Stir in the nuts. Pour into a buttered pan. When mixture has
cooled and thickened, cut the candy into 1” cubes with a knife dipped into
hot water and roll the cubes in powdered sugar.
GINGERBREAD = LEBKUCHEN = BEAVERS
1 tsp. cinnamon
1 tsp. ground ginger
dash of nutmeg
dash of aniseed
6 c. self-rising flour, sifted
1 c. chopped citron peel
1/2 c. ground almonds
4 eggs
2 c. sugar
3 tbs. kirsch
1/2 lb. honey
Sift the spices with the flour. Add the peel and nuts and mix. Beat the
eggs and add the sugar ad remaining ingredients. Roll out to cookie
thickness and cut into rectangles or any desired shape. Lay on a greased
and well-floured baking sheet and set aside for about 24 hours. Next day,
bake in a 350F oven 15 to 20 minutes. While the cookies are still hot,
brush with a little honey diluted in water.
TRUFFETTES DAUPHINOISE - CHOCOLATE TRUFFLES
Melt slowly 1/4 lb. bittersweet chocolate with 3 tbs. milk over boiling
water, stirring continually. Add slightly less than 1/4 c. sweet butter
and stir until the butter is completely blended. Cool the mixture a bit,
stir in the yolk of 1 large egg, and chill the mixture until it is firm.
Form small balls about half the size of a walnut and roll them in powdered
cocoa. Store in the refrigerator. This quantity makes about 18.
CHINESE ALMOND COOKIES
2 c. all purpose flour
1/2 tsp. baking powder
1 c. butter
1 c. sugar
1 egg, beaten
1/2 tsp. almond extract
1/2 tsp. vanilla
2 dozen whole almonds, blanched
Sift flour and baking powder. Add butter, sugar and egg. Mix and knead
until dough is firm. Roll out to 1/2 inch thickness. Cut with cookie
cutter the desired size. Place an almond in the center of each.. Place
1.5 inches apart on pan. Bake at 450 for 10 minutes, or until cookies
begin to brown. Reduce to 250 and bake 20 minutes more. About 2 dozen.
CHEESECAKE BROWNIES
4 oz. unsweetened chocolate
1/2 lb. unsalted butter
1 lb. cream cheese, at room temp.
2 2/3 c. sugar
5 eggs.
2.5 tsp. vanilla
1 tb. lemon juice
1.5 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Heat oven to 325. Butter a 13x9 baking pan. Chop chocolate. In a small
saucepan, combine the chopped chocolate and the butter and melt over low
heat, stirring occasionally, until smooth. Let cool. With an electric
mixer set at med-low speed, beat the cream cheese and 2/3 c. of the sugar
until smooth. Beat in one of the eggs, 1 tsp. of the vanilla and the lemon
juice. Set aside. Combine flour, baking powder and salt. With an
electric mixer set at med-low speed, beat the remaining 4 eggs and
1 1/2 tsp. vanilla until frothy. Gradually beat in the remaining
2 c. sugar. Beat in chocolate mixture.; Gradually beat in flour mixture.
Pour half of the chocolate batter into the prepared pan. Carefully spoon
the cream-cheese mixture on top. Smooth the surface. Spoon the remaining
chocolate batter over the cream cheese layer and smooth top. Bake until a
knife stuck in the center comes out clean, about 1 hour. Cool and chill
before serving.
BEIGNETS
Makes about 2 dozen
2 c. all purpose flour
2 tbs. Baking powder
1 tb sugar
1 ½ tsp salt
1 c plus 2 tb milk, in all
2 tbs. Vegetable oil
1 large egg
vegetable oil for frying
cane syrup, molasses, or powdered sugar
In a large mixing bowl, combine the flour, baking powder, sugar, salt,
½ cup of the milk, the 2 tablespoons oil, and the egg; mix until well
blended and any big lumps of flour and baking powder are broken up.
Add the remaining ½ cup plus 2 tablespoons milk, stirring vigorously
until only tiny lumps remain and batter is the consistency of a pancake
batter, about 5 minutes. In a deep skillet or deep fryer, heat at least
1 ½ inches of oil to 350F. Slide batter by large tablespoonfuls into
the hot oil (use another tablespoon to push batter off). Fry in single-
layer batches until dark golden brown on both sides and centers are
cooked, 4 to 6 minutes, turning at least once. Do not crowd. Drain on
paper towels and serve immediately as is, or with cane syrup or molasses,
or sprinkled with powdered sugar.
CREAM CHEESE AND ROASTED PECAN COOKIES
Makes about 4 dozen cookies
1 ½ cups sugar
1 large egg
½ pound (2 sticks) unsalted butter, very soft
1 (3 ounce) package cream cheese, very soft
1 tb Hershey’s cocoa
¾ tsp salt
2 tb milk
1 tsp vanilla extract
2 ¼ cups all purpose flour
1 ½ tsp baking powder
2 cups pecan pieces, dry roasted
In a very large mixing bowl, combine the sugar, egg, butter and cream
cheese; stir with a large spoon until mixture is very creamy and the
butter and cheese are reduced to very small lumps, about 4 minutes.
Stir in the cocoa and salt, then add the milk and vanilla, stirring
until well mixed. Gradually sift the flour and baking powder into
the mixture, about 1 cup at a time, stirring only enough to blend in
the flour before adding more; stir just a few seconds more to mix well,
then stir in the pecans. Drop batter by heaping teaspoonfuls onto a
greased cookie sheet, about 1 inch apart. Bake at 350F until edges of
cookies are brown, 12 to 14 minutes. Immediately remove from pan with
a spatula and cool on a wire rack. Note: The cookies will be quite
soft while they’re warm and get crisp as they cool.
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