Recipes from Home
Contributor: Ruth EyreCC Original 2 cups unsifted flour1 cup softened butter1/2 cup sugar1/8 tsp salt1 beaten egg yolk1/2 cup raspberry jam or jelly1/4 cup sliced, blanched almonds1/2 tsp vanilla extract In large bowl combine flour, butter, sugar and salt. Blend with pastry blender or 2 …
Contributor: Wilma AndersonCC Original “Many years ago when we were in the Young Women’s program we made these doughnuts for a party. They went over big and I have maid them many times since. Recipe from Jen Baird.” 1 pkg yeast1 T sugar1 cup flour1/2 …
Contributor: LeRose Peterson
CC Original
“My mother, Rose Doty, made these for years. They’re great! I always double the recipe and bake in custard cups. That makes them bigger and better.”
1 cup flour
1/4 tsp salt
1 T butter
3 eggs
1 cup milk
Sift flour and salt into mixing bowl. Beat eggs, add milk and melted butter. Add liquid to dry ingredients and beat with egg beater until almost free from lumps. Fill greased muffin pans 2/3 full. Bake.
Each popover should have doubled in size and should be dry, crisp and holly. If not shoroughly baked, they’ll shrivel and be moist inside.
REMEMBER: Bake in a 425 degree oven for 20 minutes. Turn oven off and leave in oven for another 20 minutes. NO PEEKING!
Contributor: LeRose PetersonCC Original “Jennie Lewis brought me pie once and I had to have her recipe. It was sooooo good!” Combine: 1 cube butter2 cups Crisco6 cups flour2 T oil1 cup buttermilk1 T saltPrintable Recipe
Contributor: Josephine CrosbyCC Original Mix together and set aside: 3 cups flour1 1/2 cups Crisco Mix together in small bowl vigorously: 2 T vinegar (cider)1 egg1/2 cup ice water1 tsp salt Mix with flour/shortening mixture. Chill thoroughly–24 hours is excellent. I usually triple this recipe …
Contributor: Wanita Anderson
CC Original
2 cups milk
3/4 cup cornmeal
1 cube margarine
2 tsp salt
Combine and cook over low heat until thick, as for cornmeal mush. Remove from heat, add 1/2 cup sugar. Let cool. Add 1-2 yeast cakes and 2 eggs. Add enough flour to make the dough easy to handle. Let rise until double in bulk.
Roll out on floured board. Spread with a mixture of brown sugar, cinnamon and margarine. Bake 15-20 minutes at 375 degrees. Frost.
Contributor: Artie Welling FarthingCC Original 4 cups finely chopped apples2 cups sugar or 1/2 honey1 cup chopped nuts1 tsp cinnamon1 tsp allspice1/2 tsp salt2 eggs1/2 cup vegetable oil2 1/2 cups whole wheat flour (if sugar is used)3 cups whole wheat flour (if honey is used)2 …
Contributor: Madge HinkleyCC Original 1/2 cup dried apricots1 large orange boiling water1/2 cup raisins2 T buter1 cup sugar1 tsp vanilla1 egg2 cups flour1/2 cup chopped nuts2 tsp baking powder1/2 tsp soda1/4 tsp salt Soak apricots in water to cover for 1/2 hour. Squeeze juice from …
Contributor: Miriam Roberts
CC Original
3/4 cup melted butter
3 eggs
3/4 cup All-Bran
1/2 cup brown sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp soda
3/4 cup grated carrots
3/4 cup grated apple
3/4 cup raisins
1 cup flour (can use whole wehat)
1 cup nuts (optional)
Beat margarine and eggs well. Stir in bran, let set 5 minutes. Combine dry ingredients. Blend into egg mixture. Add fruit and nuts. Bake in greased loaf pan. Bake 50 minutes at 375 degrees.