The post Sugar-Free Orange Marmalade appeared first on The Cowley Cookbook.
]]>1 package sugar-free orange jello
5 T fructose
2 cups boiling water
1 orange
Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces of peel without the white membrane. Blend on low until orange and peel are chopped. Store in fridge. Makes 1 cup marmalade.
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]]>The post Baking Powder Biscuits appeared first on The Cowley Cookbook.
]]>The post Baking Powder Biscuits appeared first on The Cowley Cookbook.
]]>The post Arlene and Wilma’s Fool-Proof Whole Wheat Bread appeared first on The Cowley Cookbook.
]]>Makes 7 medium loaves
10-12 cups whole whate flour
2/3 cup oil
2/3 cup honey
6 cups warm water
2 T salt
2 T instant yeast
2 T dough enhancer
2 T gluten
Combine several cups of warm water, honey, oil and yeast in mixer. Mix on medium for 2 minutes. Add 2 or 3 cups more of lour, salt dough enhancer and gluten. Mix while sprinkling more flour, until sides of mixer bowl are clean. Mix for 8 minutes. Remove and put in well-greased pans. Let rise until double. Bake 40-45 minutes at 350 degrees. Top with be golden brown. Brush top with butter or shortening.
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]]>The post Tomato Pepper Soup appeared first on The Cowley Cookbook.
]]>Use blender to chop vegetables in water, then drain.
6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules
Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.
Yields 7 quarts.
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]]>The post Cherry Pie Salad appeared first on The Cowley Cookbook.
]]>1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool-Whip
1 (20 oz) can crushed pineapple, drained
1 (16 oz) can cherry pie filling
1 cup chopped pecans or walnuts
2 cups miniature marshmallows
Mix milk, Cool-Whip, pineapple, pie filling, nuts and marshmallows in a large bowl. Chill before serving. Serves 8-10.
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]]>The post Fried Cabbage appeared first on The Cowley Cookbook.
]]>2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water
Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.
Makes 6 servings.
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]]>The post Red Pickled Eggs appeared first on The Cowley Cookbook.
]]>5 medium beets, cooked, peeled and quartered
1 1/2 cups vinegar
5 T sugar
1/2 tsp garlic powder
1 1/2 tsp pickling spice
3/4 tsp salt
8 hard boiled eggs, peeled
Mix together beets, vinegar, sugar, garlic, salt and pickling spice. Let stand 45 minutes. Place eggs in a large jar; add beats and other marinade ingredients. Cover and refrigerate for 2-3 days. Makes 8 servings.
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]]>The post Orange Julius appeared first on The Cowley Cookbook.
]]>3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes
Mix in blender. Cover and blend until smooth, about 30 minutes.
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]]>The post Jen’s Raised Doughnuts appeared first on The Cowley Cookbook.
]]>“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 yeast
1 T sugar
1 cup flour
1/2 cups lukewarm water
2 cups scalded milk
1 cup sugar
1/2 cup shortening
1/2 tsp soda
1 tsp salt
1 tsp nutmeg
2 beaten eggs
5 1/4 cups flour
Mix yeast, 1 T sugar, 1 cup flour and 1/2 cup lukewarm water and let set. Add 1 cup sugar to the 2 cups scalded milk, 1/2 cup shortening, 1/2 tsp soda, 1 tsp salt and 1 tsp nutmeg. Let cool while yeast is rising, then mix all together. Add beaten eggs and 5 1/2 cups flour. Dough will be sticky. Cover and let rise until double. Roll out on floured board and cut. Let doughnuts rise 1 hour in a warm place. Fry in fat and glaze while hot.
Glaze:
1 envelope Knox gelatin
1/2 cup water
1 tsp vanilla
1 lb powdered sugar
Just mix together.
Printable Version
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]]>The post Oatmeal Molasses Raisin Bread appeared first on The Cowley Cookbook.
]]>3 cups oatmeal
2 tsp salt
2 T shortening
1 cup raisins
1 quart boiling water
1/2 cup mild molasses
2 envelopes yeast
1/2 cup lukewarm water
6-7 cups flour
In large mixing bowl, combine oats, salt, shortening, raisins and boiling water. Add molasses and beat well. Let cool. Soften yeast in water with 1/2 tsp sugar. Stir into oat mixture. Stir in enough flour for a stiff, easy-to-handle dough. Let rise until double. Put in 3 loaf tins. Bake at 350 degrees for 40 minutes. Grease tops when done.
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