1 1/2 c. raisins & dates – cut
1 1/2 c. water
1 Tbls. Oleo (margarine)
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
2 1/3 c. flour
Cook raisins, dates, water & oleo together, set aside to cool. Cream sugar,
egg & vanilla together add salt, baking soda & flour. Fold in cooled raisins &
dates. Grease well 4 #2 cans fill 1/2 full. Bake at 350* for 1 hour.
1 egg white
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. boiling water
1 tsp. vanilla
Combine all ingredients in a bowl, beat very well on high speed of mixer.
*similar to 7 min. frosting.
5 1/2 c. flour
1 tsp salt
1 c. milk
1 lb. butter – cold
2 pks. Yeast
4 eggs
1 lb. dried apricots
1 c. granulated sugar
more sugar for rolling
Cover apricots with water, let stand until soft (can be overnight) add sugar,
cook until well combined. Blend in food processor until smooth. Combine
flour, salt & butter as for pie dough. Dissolve yeast in warm milk, mix with
beaten eggs. Mix with dough mixture & refrigerate for at least 2 hours. Dough
will be sticky, don’t add more flour. Roll small batches in sugar, keep
remaining dough refrigerated. Cut into 2 1/2″ squares, top with 1 tsp. apricot
in middle, fold 2 opposite sides together (egg wash will help seal). Bake on
parchment lined cookie sheets at 350* for 10-14 min. Cool on wire racks.
2 c. sugar
1/2 c. Crisco
2 eggs
1/2 tsp. baking powder
4 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 c. sour milk or buttermilk
2 tsp. vanilla
1 c. boiling water – add to cocoa
Mix all ingredients together until well blended. Drop by Tbls. onto ungreased
cookie sheet. Bake at 450* for about 5 min.
Filling:
5 Tbls. Flour
1 c. milk
Cook until thick, set aside to cool
1 1/2 c. powdered sugar
1/2 c. oleo (margarine)
1/4 tsp. salt
1 tsp. vanilla
Cream together then add cooled milk mix, beat until smooth.
3/4 c. shortening
3/4 c. sugar
2 eggs
1 1/2 tsp. salt
1/2 cake yeast (1 pk.)
1 1/2 c. luke warm water (110*)
1 1/2 c. luke warm milk (110*)
flour to thicken (about 5 c.)
Mix water, milk, yeast & sugar together, let stand 5 min. Add shortening, salt
& flour until soft dough is formed. Knead for 5 to 10 min. Let stand in warm
place for about 2 hrs. or until dough raises. Roll like pie dough, cut into strips.
Let stand a few minutes. Heat oil to 350*, fry strips turning once until golden
brown. Remove from oil to paper towel or brown bags to drain. While still
hot shake in bag of sugar or sugar & cinnamon. Can also be glazed with
confectioners sugar glaze.