owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
ith a dollop of the Hard Sauce(see below).
May
ropped into cold water forms hard, brittle threads. Remove from heat
Preheat oven to 350\u00b0.
Place bread in a buttered 13 x 9 x 2-inch baking dish.
Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg.
Add preserves and raisins. Beat well and pour over the bread.
Stir gently with a fork until the ingredients are well blended.
Place dish in a pan containing 1-inch of hot water and bake for 45 minutes or until almost set in the center.
Serve with Hard Sauce.
Grind Spam, eggs and onion in food processor or old fashioned grinder.
Add rest of ingredients. Should be made 24 hours ahead of time to make best.
Serve inside cut out loaf of French or sourdough bread and serve with crackers or tortilla chips.
Great hors d'oeuvres.
1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
3) place fruit mixture evenly on bottom of pan.
4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
5) Evenly distribute topping over fruit in pan.
6) Bake about 35 minutes until golden and bubbly.
eaches 230* F on a candy thermometer. (If you don't
ou must constantly stir or candy will burn.
(I try
ish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of
hole wheat flour, then add old fashioned oats.
Add nuts, dates
In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium heat until candy thermometer reads 300\u00b0 (hard crack stage), stirring occasionally.
Remove from heat; stir in oil and food coloring.
Immediately pour onto an oiled cookie sheet.
Cool; break into pieces.
Store in airtight containers. Makes about 2 pounds.
eaches the hard crack stage or 290*-310* on candy thermometer.
Combine butter, water, vinegar and sugar in large saucepan. Cook until a hard ball forms when dropped into cool water. Do not stir while cooking or it will go to sugar. Remove from heat and add flavoring. Pour into greased pan to cool, but don't allow to harden. Grease hands and put small amount of flour on them and pull the candy as long as you can. When candy becomes too hard to pull, cut into small pieces with scissors.
combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
pour into buttered jelly roll pan --
set aside to cool.
cut into squares to serve.
wrap in colorful waxed paper squares.
ell blended.
Stir in candy, if desired.
Pour equal
mmediately add baking soda, stirring hard as it foams up.
ie recipe.
This makes a super crust for my Old Fashioned Apple