Poppy Seed Lemon Bread

Ingredients

4 eggs

1½ cups oil

1½ cups light cream

1 tsp. vanilla

½ cup poppy seeds

3 cups flour

2¼ cups sugar

1 tsp. salt

1½ tsp. baking soda

2 tsp. baking powder

Rind & juice of 1 lemon

Directions

Combine eggs, oil, cream, vanilla and poppy seeds. Mix together flour, 2 cups sugar, salt,

baking soda, baking powder and lemon rind.

Add dry Ingredients to egg-cream mixture 

and blend well. Pour into 2 greased loaf pans and bake at 325°F for 70 minutes.

Meanwhile, mix lemon juice and rind with remaining ¼ cup sugar. Pour over bread while hot and still in pan.

Makes 2 loaves.

—Audrey Moroso

Orange Date Nut Bread

Ingredients

1 cup boiling water

¼ cup orange juice

1 cup chopped dates

1½ cups flour

¼ tsp. cinnamon

¼ tsp. nutmeg

Ground cloves

1½ tsp. baking soda

½ tsp. salt

¼ cup shortening

¾ cup brown sugar

1 egg

1 cup chopped walnuts

2 tsp. grated orange peel

Directions

Mix together boiling water, orange juice and chopped dates. Set aside until cooled to room temperature.

Sift together flour, cinnamon, nutmeg, cloves, baking soda and salt and set aside.

Cream together shortening and brown sugar. Add egg, beat well and stir in date mixture. Add dry Ingredients and stir batter until moistened. Fold in walnuts and orange peel.

Pour into a greased loaf pan and bake at 

325°F for 65 to 70 minutes. Cool bread in pan for 10 minutes, remove and cool completely before slicing.

Makes 1 loaf.

—Kathy & Rhett Hagerty

 

Blueberry Quick Bread

Ingredients

2½ cups flour

¾ cup sugar

1 Tbsp. baking powder

½ tsp. salt

6 Tbsp. butter

¾ cup chopped walnuts

2 eggs

1 cup milk

1 tsp. vanilla 

1½ cups blueberries

Directions

In large bowl, mix flour, sugar, baking powder and salt. Cut in butter until fine. Stir in walnuts. 

In small bowl, beat eggs lightly and stir in milk and vanilla. Stir into flour just until flour is moistened. Gently stir blueberries into batter. 

Spoon batter into greased and floured loaf pan. Bake at 350°F for 1 hour and 20 minutes or until toothpick inserted into center of loaf comes out clean. 

Makes 1 loaf.

Pumpkin Bread

Ingredients

4 eggs

2 cups granulated sugar

1¼ cups oil

2 cups cooked & mashed pumpkin

1 tsp. salt

3 cups flour

2 tsp. baking powder 

2 tsp. baking soda 

2 tsp. cinnamon 

½ cup chopped walnuts 

1 cup seedless raisins

Directions

Beat eggs and add sugar, oil and pumpkin. Mix dry Ingredients together and add to egg mixture. Stir in nuts and raisins. Bake at 350°F for one hour.

Makes 2 large loaves.

—Irene P. Simonson

Banana Nut Bread

Ingredients

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

¾ tsp. salt

½ cup shortening

1 cup sugar

2 eggs, well beaten

1 cup mashed bananas

1 cup chopped walnuts

Directions

Sift together flour, baking powder, baking soda and salt. Cream together shortening, sugar and eggs.

Add bananas to creamed mixture alternately with dry Ingredients, combining well after each addition. Stir in walnuts.

Spoon into greased loaf pan and bake at 

350°F for 1 to 1¼ hours or until straw inserted into center comes out clean.

Makes 1 loaf.

—Janice Clynick

Cinnamon Bread

Ingredients

2 Tbsp. brown sugar 

1 Tbsp. cinnamon 

½ cup butter 

1 cup granulated sugar 

2 eggs

2 cups flour

2 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

Directions

Mix together brown sugar and cinnamon and set aside. Cream butter, granulated sugar and eggs. Combine dry Ingredients and add to creamed mixture alternately with milk. Stir in vanilla. Layer batter and brown sugar-cinnamon mixture in a greased loaf pan, ending with batter. Bake at 350°F for 1 hour. 

Makes 1 loaf.

—Karen Carter

 

Date & Nut Loaf

Ingredients

1 cup walnuts

1 cup chopped dates

1½ tsp. baking soda

½ tsp. salt

3 Tbsp. shortening

¾ cup boiling water

2 eggs

1 tsp. vanilla

1 cup granulated sugar

1½ cups flour

Directions

Combine walnuts, dates, baking soda, salt, shortening and boiling water. Set aside for 20 minutes. Beat eggs with a fork and add vanilla, sugar and flour. Add to date mixture and blend. Pour into a greased bread pan and bake at 350°F for 1 hour. 

Makes 1 loaf.

—Joyce Marshall

Carrot Bread

Ingredients

½ cup oil

1 cup sugar

2 eggs, beaten

1 cup shredded carrots

1½ cups flour

1 tsp. baking powder 

1 tsp. baking soda 

¼ tsp. salt 

1 tsp. cinnamon 

½ cup milk

Directions

Mix oil and sugar. Add beaten eggs and stir in carrots. Sift flour, baking powder, baking soda, salt and cinnamon.

Add small amounts of dry Ingredients to sugar mixture alternately with milk. Bake in greased loaf pan for 55 minutes at 350°F.

Makes 1 loaf.

—Patricia A. Leahy 

Orange Raisin Bread

Ingredients

1 large orange, unpeeled

¾ cup boiling water

1 egg

¼ cup vegetable oil

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

¾ cup lightly packed brown sugar

¾ cup raisins

½ cup chopped nuts

Directions

Cut orange into pieces and remove seeds. Combine in blender with boiling water and blend until almost smooth. Add egg and oil and blend for a few seconds.

Combine remaining Ingredients. Add orange mixture and stir just until well blended. Pour 

into greased loaf pan. Bake at 350°F for 45 to 55 minutes.

Makes 1 loaf.

—Margaret Butler

Zucchini Loaf

Ingredients

2 eggs

1 cup sugar

½ cup oil

1½ cups flour

½ tsp. salt

1 tsp. baking powder

½ tsp. baking soda 

1 tsp. cinnamon 

1 tsp. vanilla 

1 cup finely grated raw zucchini 

½ cup chopped walnuts

Directions

Beat eggs until light and add sugar and oil. Stir together flour, salt, baking powder, baking soda and cinnamon. Add to egg mixture, beating until blended. Mix in vanilla, zucchini and nuts.

Turn into a greased loaf pan and bake at 

350°F for 1 hour or until a toothpick inserted in center comes out clean.

Makes 1 loaf.

—Carolyn Hills

Dutch Pumpernickel Bread

Ingredients

2 Tbsp. molasses

3 cups hot water

3 cups Red River cereal

1 cup whole wheat flour

2 tsp. baking soda

1 tsp. salt

Directions

In large mixing bowl, combine water and molasses. Add remaining

Ingredients. Beat at high speed for 2 minutes. Cover with cloth towel and let stand overnight, then pour into greased loaf pan and smooth top.

Bake at 275°F for 1 hour, reduce heat to 

250° and bake 1 hour longer. Store in refrigerator for one day before slicing.

Makes 1 loaf.

—Sandra Binnington

Bran Bread

Ingredients

½ cup brown sugar

2 cups bran

1 cup whole wheat flour

1 cup unbleached white flour

2 Tbsp. wheat germ

1 tsp. salt

2 tsp. baking soda

2 cups buttermilk

Directions

Combine dry Ingredients. Stir in buttermilk. Spoon into a greased pan and bake at 350°F for 1 hour.

Makes 1 loaf.

—Johanna Genge

Lemon Bread

Ingredients

1 cup butter

1½ cups sugar

3 eggs

1½ cups flour

1 tsp. baking powder

Salt

½ cup milk

½ cup chopped walnuts

Grated rind & juice of 1 lemon

Directions

Cream together butter and 1 cup sugar. Beat in eggs. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk and mix well. Stir in walnuts and lemon rind.

Pour into greased loaf pan and bake at 350°F for 1 hour or until firm on top.

Meanwhile, combine remaining ½ cup sugar with lemon juice. When loaf is baked, spoon lemon sugar over top.

Makes 1 loaf.

—Lily Andrews

Apple Honey Muffins

Ingredients

¼ cup honey 

1 egg 

¼ cup oil 

1 cup apple sauce 

⅓ cup orange juice

¾ cup rolled oats 

1 cup flour 

1 Tbsp. baking powder 

½ tsp. cinnamon

Directions

In a small bowl, mix honey, egg, oil, apple sauce and orange juice until well combined.

Mix dry ingredients in a large bowl. Make a well in the center and pour in liquid ingredients, then stir just to moisten.

Spoon into greased muffin tins and bake at 400°F for 25 to 30 minutes.

Makes 12 muffins.

—Carol A. Frost

 

Orange Oatmeal Muffins

Ingredients

1 whole orange, unpeeled 

1 cup rolled oats 

½ cup boiling water 

½ cup orange juice 

½ cup butter 

½ cup brown sugar 

½ cup granulated sugar

2 eggs, beaten 

1 cup flour 

1 tsp. baking powder 

1 tsp. baking soda 

½ tsp. salt 

1 tsp. vanilla

½ cup raisins

Directions

Place whole orange in blender and purée. Mix with oats, water and orange juice and set aside.

Cream together butter and sugars and add eggs. Combine dry Ingredients and add to creamed mixture. Add rolled oat/orange mixture, vanilla and raisins, and stir well.

Bake in greased muffin tins at 350°F for 15 to 20 minutes.

Makes 18 muffins.

—M. Heggison

 

Poppy Seed Muffins

Ingredients

2 eggs

2 Tbsp. soft butter

¾ cup sugar

½ cup poppy seeds

1 cup sour cream

2 cups flour

½ tsp. baking soda

2 tsp. baking powder

Directions

Cream together eggs, butter and sugar. Add poppy seeds and sour cream. Sift together dry Ingredients and stir into creamed mixture until just blended.

Pour into greased muffin tins, filling each two-thirds full. Bake at 425°F for 20 minutes.

Makes 12 large muffins.

—Sheri Israels 

 

Blueberry Muffins

Ingredients

1 cup fresh blueberries

1¾ cups flour

¾ tsp. salt

3 tsp. baking powder

2 eggs, well beaten

3 Tbsp. melted butter

¾ cup milk

¼ cup granulated sugar

Directions

Mix blueberries and 1 Tbsp. flour. Sift together remaining flour, salt and baking powder. Combine beaten eggs, melted butter, milk and sugar. Beat until foamy. Add dry Ingredientsall at once and stir quickly.

Fill greased muffin tins one-third full with 

batter. Put blueberries on top and cover with 

remaining batter until tins are two-thirds full. Bake at 400°F for 15 to 20 minutes. Makes 

12 large muffins.

—Janet Young 

 

Banana Muffins

Ingredients

½ cup shortening

1 cup granulated sugar

1 egg, slightly beaten

1 cup mashed ripe bananas

1 tsp. baking soda 

2 Tbsp. hot water 

½ tsp. salt 

1½ cups flour

Directions

Cream shortening and sugar together, blend in egg and mashed bananas. Dissolve soda in hot water and add to creamed mixture.

Combine dry Ingredients and stir into creamed mixture until just blended. Pour into greased muffin tins and bake at 375°F for 20 minutes. 

Makes 12 muffins.

—Helen Potts

 

Apple Muffins

Ingredients

4 eggs

2 cups milk

4 Tbsp. melted butter

1⅓ cups sugar

4 cups flour

1 tsp. salt

8 tsp. baking powder

1 tsp. cinnamon

½ tsp. nutmeg 

4 medium apples, peeled, cored & chopped

Directions

Beat together eggs, milk, butter and ⅔ cup sugar. Combine flour, salt, baking powder, ½ tsp. cinnamon and nutmeg. Add to egg mixture and fold in apples.

Spoon into greased muffin tins until two-thirds full. Combine remaining ⅔ cup sugar and ½ tsp. cinnamon and sprinkle over muffins. Bake at 375°F for 30 minutes.

Makes 24 large muffins.

 

Buttermilk Bran Muffins

Ingredients

1 cup bran

1 cup wheat germ

2 cups boiling water

1 cup oil

2 cups granulated or brown sugar

4 eggs, beaten

5 cups flour

5 tsp. baking soda

1½ Tbsp. salt

4 cups milk

4 cups bran flakes

1–1½ cups raisins

Directions

Stir together bran, wheat germ and boiling water. Set aside to cool.

Combine remaining Ingredients and mix well. Stir in bran mixture. Let sit for 24 hours before using.

Spoon into well greased muffin tins and bake at 400°F for 15 to 20 minutes. Batter will keep up to a week in the refrigerator.

Makes 4 to 5 dozen muffins.

—Dawn Livingstone

 

Quick Muffins

Ingredients

4 eggs

1½ cups milk

¾ cup oil

1 tsp. orange juice

2 cups white flour

2 cups rye flour

1 cup sugar

2 Tbsp. baking powder

Salt

Cinnamon & nutmeg

Directions

Combine liquid Ingredients well, add flours, sugar, baking powder, salt and spices and mix until just moist.

Bake in greased muffin tins at 400°F for 

20 minutes.

Makes 18 muffins.

—C. Majewski

 

Corn Muffins

Ingredients

1 cup milk

1 egg

3 Tbsp. oil

¾ cup flour

1 Tbsp. baking powder

3 Tbsp. sugar

1¼ cups corn meal

Directions

Beat together milk, egg and oil. Sift together dry Ingredients and stir into milk mixture until moist.

Pour into greased muffin tins and bake at 

425°F for 20 minutes.

Makes 12 muffins.

—Sheri Israels

 

Wheat Germ Muffins

Ingredients

1 Tbsp. butter

¾ cup granulated sugar

1 egg

1 cup wheat germ

¾ cup whole wheat flour

¼ cup unbleached white flour

1 tsp. baking soda

1 cup buttermilk

Directions

Cream butter and sugar and add egg. Mix dry Ingredients and add alternately with buttermilk to creamed mixture.

Pour into greased muffin tins and bake at 

350°F for 15 to 20 minutes.

Makes 12 muffins.

—Audrey Moroso

 

Oatmeal Muffins

Ingredients

1 cup oatmeal 

1 cup buttermilk 

1 egg

½ cup brown sugar 

½ cup oil

1 cup flour 

½ tsp. salt 

1 tsp. baking powder 

½ tsp. soda

Directions

Soak oatmeal in buttermilk for 1 hour. Add egg, sugar and oil, and beat well. Combine dry Ingredients and stir into oatmeal mixture.

Fill greased muffin tins and bake at 400°F for 15 to 20 minutes.

Makes 12 large muffins. 

—Kass Bennett 

 

Flaky Biscuits

Ingredients

1 cup whole wheat flour 

1 cup unbleached white flour 

1 Tbsp. baking powder 

½ tsp. salt

½ cup butter 

2 eggs, beaten 

½ cup milk

Directions

Sift dry Ingredients together. Cut in butter until mixture is the texture of small peas. Combine eggs and milk and add to the flour mixture, stirring until moistened.

Turn dough onto a floured board. Roll out to ½-inch thickness. Fold in thirds and roll out again. Repeat 5 times.

Cut into 2-inch rounds. Place on a lightly greased cookie sheet and bake at 400°F for 8 to 10 minutes.

Makes 12 to 15 biscuits.

—Jan Post 

 

Scotch Soda Scones

These sweet scones are cooked on top of the stove rather than in the oven. Quickly assembled, they are especially delicious served warm with butter, fresh strawberries and whipped cream.

Ingredients

1½ cups flour 

½ tsp. baking soda 

½ tsp. cream of tartar 

¼ cup granulated sugar

Salt 

¼ cup lard 

½ cup sour milk

Directions

Combine flour, baking soda, cream of tartar, sugar and a pinch of salt. Cut in lard until mixture resembles coarse meal. Add milk and mix with a fork until dough forms a ball.

Divide dough in half. Form each half into a ball, pat down and divide into quarters. Pat into biscuit shape.

Wipe heavy frying pan gently with lard. Fry biscuits on very low heat approximately 15 to 

20 minutes per side, turning once.

Makes 8 biscuits.

—Donna Gordon

 

Herb Loaf

Ingredients

2 Tbsp. sugar

2 pkgs. dry yeast

2 cups warm water

2 tsp. salt

2 Tbsp. butter 

½ cup & 1 Tbsp. grated Parmesan cheese 

4½ cups flour 

1½ Tbsp. dried oregano

Directions

Dissolve sugar and yeast in warm water in a large bowl. Add salt, butter, ½ cup cheese, 

3 cups flour and oregano. Beat on low speed of electric mixer until blended, then on medium speed for 2 minutes. Add balance of flour by hand until well blended.

Cover and let rise for 45 minutes. Stir down and beat for 30 seconds. Turn into greased 1½-quart casserole dish, sprinkle with 1 Tbsp. Parmesan cheese and bake at 375°F for 

55 minutes.

Makes 1 loaf.

—Shirley Hill

 

Old-Fashioned Honey Wheatbread

Ingredients

1½ cups water 

1 cup cream-style cottage cheese 

½ cup honey 

¼ cup butter 

2 cups unbleached white flour

2 Tbsp. brown sugar

3 tsp. salt

2 pkgs. yeast

1 egg, beaten

5½–6 cups whole wheat flour

Directions

Heat water, cottage cheese, honey and butter until very warm — 120 to 130°F. Combine with white flour, sugar, salt, yeast and egg and beat for 2 minutes with electric mixer at medium speed. Stir in remaining flour by hand to make a stiff dough.

Knead well and place in a greased bowl. Cover and let rise 45 to 60 minutes — until double in size.

Punch down dough, divide into 2 pieces, shape and place in greased loaf pans. Let rise again for 45 to 60 minutes. Bake at 350°F for 

40 to 50 minutes.

Makes 2 loaves.

—Laura Poitras

 

Challah 

This traditional Jewish egg bread can make a beautiful gift.

Ingredients

1½ cups milk

¼ cup sugar

3 tsp. salt

⅓ cup butter

3 eggs

2 pkgs. dry yeast 

½ cup warm water 

7½ cups flour 

Poppy seeds

Directions

Combine milk, sugar, salt and butter. Heat until butter melts, then cool to lukewarm.

Beat eggs and reserve 3 Tbsp. for glazing. Soften yeast in the warm water in a large bowl. Stir in the eggs and milk mixture. Beat in 4 cups of the flour until smooth. Beat in enough of the remaining flour to make a smooth dough. Turn out and knead on floured surface until smooth and elastic — 15 minutes.

Place in a bowl, cover and let rise for 1½ hours. Punch down and let rise for another 30 minutes. Punch down and turn out onto board. Divide the dough into six equal portions. Form two braids and place them on two greased cookie sheets.

Let rise for one hour. Brush with the reserved egg, to which a tablespoon of water has been added. Sprinkle with poppy seeds.

Bake at 350°F for 30 minutes.

Makes 2 braids.

—Ruth E. Geddes

 

Richard’s Raisin Bread

Ingredients

1 cup warm water

3 Tbsp. yeast

1 tsp. sugar

4 cups sour milk

⅔ cup oil

4 eggs, beaten

2 cups sugar

2 tsp. salt

3½ cups raisins

1 cup cracked wheat

1 cup soy flour

9 cups whole wheat flour

4½ cups unbleached white flour

Directions

In large bowl, combine water, yeast and 1 tsp. sugar and let stand for 5 minutes. Add sour milk, oil, eggs, sugar and salt to yeast mixture and stir gently. Add raisins. Gradually add flour, beating well after each addition.

When dough is thick enough to knead, turn onto lightly floured board. Keep adding flour, kneading well after each addition, until smooth and elastic.

Place in bowl, cover and let rise in a warm place for 30 minutes or until almost doubled. Punch down, divide into 4 equal parts and place in greased loaf pans. Let rise until double  — about 1 hour. Bake at 350°F for 45 to 

55 minutes.

Makes 4 loaves.

—Richard Domsy

 

Cracked Wheat Bread

Ingredients

1 tsp. sugar

1 cup warm water

2 pkgs. yeast

2 cups scalded milk

¼ cup butter

¼ cup sugar 

1 Tbsp. salt 

2 cups cracked wheat 

2 cups cold water 

9–10 cups flour

Directions

Dissolve 1 tsp. sugar in warm water and add yeast. Let stand for 10 minutes.

To hot milk, add butter, ¼ cup sugar, salt, cracked wheat and cold water. Stir yeast liquid and add milk mixture to it. Add approximately 4 cups flour and beat in. Mix in additional flour until dough leaves sides of bowl — about 5 cups.

Turn dough onto floured counter and knead. Place in greased bowl, cover and let rise until doubled. Punch down, turn out onto floured counter and cut into 4 equal pieces. Round each piece, cover and let rest for 10 minutes.

Shape into 4 loaves and place in greased loaf pans. Brush with melted butter, cover and let rise until dough is higher than pan edge. Bake at 400°F for 35 to 40 minutes.

Makes 4 loaves.

—Cecilia Roy

 

Finnish Coffee Braid

This moist coffee bread, rich enough to serve without butter, was invented by the contributor’s grandmother.

Ingredients

2 Tbsp. yeast 

½ cup warm water 

½ tsp. sugar 

1 cup warm milk 

1 cup warm water 

1 tsp. crushed cardamom

8 cups flour

1½ cups sugar

1 tsp. salt

3 eggs

¼ cup melted butter

Directions

Combine yeast, water and ½ tsp. sugar. Let stand for 10 minutes. Stir in warm milk, warm water, cardamom and 2½ cups flour. Let stand until foamy — 2 to 2½ hours.

In another dish, combine 1½ cups sugar, salt, eggs and melted butter. Add to yeast-flour mixture and mix well. Add 5½ cups flour. Let rise until double in bulk and punch down.

Form dough into 12 round strips, 2 inches in diameter. Work into 4 braids and place in loaf pans. Let rise until double. Brush tops with a mixture of egg and milk and sprinkle with sugar.

Bake at 350°F for 35 minutes, or until golden brown.

Makes 4 loaves.

—A.E. Koivu

 

Orange Bread

Ingredients

2 tsp. yeast

¼ cup water

Grated rind of 1 orange

¾ cup orange juice

3 Tbsp. honey

½ cup cooked soy grits 

½ cup tofu 

2 Tbsp. oil 

2 cups flour

Directions

Dissolve yeast in water. Heat together orange rind, orange juice and 1 Tbsp. honey and simmer for 5 minutes. Stir in soy grits and remove from heat.

Cream tofu and 2 Tbsp. honey until well blended. Add orange juice mixture and yeast and mix well. Stir in oil and flour. Pour into a greased loaf pan and let rise for 1 hour. Bake at 350°F for 45 to 60 minutes.

—Sheri Nelson

  

Rosemary Bread

Ingredients

7⅓ cups unbleached white flour 

2 Tbsp. rosemary leaves 

1 Tbsp. salt

4 tsp. dry yeast

1 Tbsp. soft butter

2½ cups hot water

Directions

Mix together 2⅓ cups flour, rosemary, salt and yeast. Add butter and hot water. Beat for 

2 minutes on medium speed of electric mixer. Mix in 1 cup flour by hand, then beat with electric mixer on high speed for 2 minutes. Add 3 to 

4 cups flour, mixing with a spoon. Let rise for 

1 hour in bowl.

Divide dough into 6 pieces. Roll into 6 ropes

of equal length and make 2 braids. Let rise for 

1 hour on a greased cookie sheet. Bake at 

450°F for 25 minutes.

Makes 2 braids.

—Lynne Hawkes

  

Yogurt Granola Bread

Ingredients

2 tsp. honey

2 cups warm water

2 Tbsp. yeast

¾ cup plain yogurt

¼ cup honey

¼ cup oil

1 Tbsp. salt

4½–6 cups unbleached flour

2 cups granola

Directions

Dissolve 2 tsp. honey in warm water. Sprinkle yeast into water and let stand for 10 minutes. Add yogurt, ¼ cup honey, oil, salt and 3 cups of flour and beat with an electric mixer for

2 minutes. Add granola and mix well. Gradually add the rest of the flour.

Cover and let rise for 1 hour until doubled. Punch down and divide into 2 greased loaf pans. Let rise for 45 minutes, then bake at 375°F for 45 minutes.

—Mary Giesz 

 

Whole Wheat Bread

Ingredients

3 Tbsp. yeast 

1 Tbsp. honey 

1½ cups warm water 

7½ cups hot water 

1–2 cups powdered milk 

½ cup vegetable oil

½ cup molasses

1½ Tbsp. salt

3 cups rolled oats

10 cups whole wheat flour

10–12 cups unbleached white flour

Directions

Dissolve yeast and honey in 1½ cups water and let sit for 10 minutes.

Combine 7½ cups water and milk powder in bowl and stir to dissolve. Add oil, molasses and salt and stir to dissolve. Stir in oats, then stir mixture into yeast combination. Add whole wheat flour 3 cups at a time, stirring well after each addition. Add white flour until dough is stiff enough to turn onto a lightly floured bread board.

Knead flour into dough until it is bouncy and no longer sticky. Place in a large bowl, cover and let rise in a warm spot for 1 hour, or until doubled. Punch down, let rest 10 minutes and divide into 6 parts.

Knead each piece lightly, roll out to form an 8” x 11” rectangle and roll up like a jelly roll. Pinch seam closed. With seam-side down, tuck ends under and place in an oiled loaf pan.

Cover and let rise in a warm spot until double. Bake at 375°F for 30 minutes, or until pans sound hollow when rapped on the bottom. Remove from pans to cool.

Makes 6 loaves.

—Susan Burke

 

Sweet Dough Cinnamon Rolls

Ingredients

1½ cups milk 

½ cup butter 

1 pkg. yeast 

1 tsp. sugar 

3 eggs 

1 cup sugar 

½ cup sour cream

½ tsp. salt

4–5 cups flour

Oil

Brown sugar

Raisins

Nuts

Cinnamon

Directions

Warm milk, add butter and dissolve yeast and 1 tsp. sugar in it. Beat eggs, add remaining sugar, sour cream and yeast-milk mixture and blend well. Add salt and enough flour to make a manageable dough.

Knead well, place in a large bowl and let rise until double.

Roll out to a ¼-inch thick circle and spread with oil and desired fillings. Cut circle into pie-shaped pieces and roll up from wide end to form crescents. Place on cookie sheets and let rise. Bake at 325°F for 15 to 25 minutes.

Makes 12 rolls.

—Irene Simonson

 

Ukrainian Easter Bread

Ingredients

2 pkgs. yeast

2 cups milk, scalded & cooled to lukewarm

8 cups flour

5 egg yolks, beaten

1 cup sugar 

½ cup melted butter 

1 cup currants 

1 Tbsp. vanilla

Directions

Dissolve yeast in milk, add 3 cups flour and let stand in a warm place overnight.

In the morning, add egg yolks, sugar, butter, currants, vanilla and enough flour to make a light dough. Let rise until doubled.

Turn onto a floured board and knead well, adding flour if necessary. Shape into 2 loaves and place in greased loaf pans. Let rise until doubled. Bake at 400°F for 10 minutes, reduce heat to 350°F and bake for 50 minutes.

Makes 2 loaves.

—Donna Petryshyn

 

Vienna Coffee Cake

Ingredients

¼ cup lukewarm water 

1 pkg. dry yeast 

½ tsp. granulated sugar 

1 cup milk 

½ cup white sugar 

¼ cup butter 

Salt

1 egg

3 cups flour

⅓ cup sugar

¼ tsp. cinnamon

¼ cup chopped walnuts

Directions

Combine water, yeast and ½ tsp. sugar and let sit for 10 minutes. Scald milk and add ½ cup sugar, butter and pinch of salt. Cool to lukewarm and add to yeast mixture. Mix well. Add egg and 1 cup flour and beat well. Add remaining flour and beat for 3 minutes. Place in a greased tube pan.

Combine ⅓ cup sugar, cinnamon and nuts and sprinkle over cake. Let rise in a warm place until doubled in bulk. Bake at 375°F for 35 minutes.

—Dorothy Hett

 

Pita Bread

This Middle Eastern bread forms a pocket in the center as it bakes, which can be split open and filled for sandwiches.

Ingredients

2¼–2¾ cups lukewarm water

2 pkgs. dry yeast 

Pinch sugar 

8 cups flour

2 tsp. salt

¼ cup olive oil

1 cup corn meal or flour

Directions

Pour ¼ cup of water into a small bowl and sprinkle with yeast and sugar. Let rest 2 to 

3 minutes, then stir to dissolve completely. 

Set bowl in warm place for 5 minutes or until mixture has doubled in volume.

Combine flour and salt, make a well in the center and pour in the yeast mixture, oil and 

2 cups of lukewarm water.

Gently stir until well combined. Add up to

½ cup more water until dough forms a ball. Knead for 20 minutes, then let rise 45 minutes 

or until doubled.

Punch down and divide into 8 pieces. Roll into balls and let rest for 30 minutes.

Sprinkle 2 cookie sheets with corn meal or flour. Roll balls into round, flat loaves about 

8 inches in diameter and ⅛-inch thick. Arrange 

2 to 3 inches apart on sheets and let rise 

30 minutes longer.

Bake at 500°F for about 10 minutes until they are brown and puffy in the center.

Makes 8.

—Nina Kenzie

 

Dinner Rolls

Ingredients

2 Tbsp. yeast 

½ cup warm water 

1 tsp. sugar 

3 eggs

½ cup oil

2 tsp. salt

2-3 cups warm water

7½–8 cups flour

Directions

Dissolve yeast and sugar in ½ cup warm water. Mix together eggs, oil, salt and warm water, Add yeast and enough flour to make dough soft.

Allow dough to double, punch down and allow to rise again. Shape into rolls and let rise until doubled. Bake at 375°F for 15 minutes.

—Delia Schlesinger

 

Fresh Raspberry Cake

Ingredients

½ cup butter

¾ cup honey

2 eggs, well beaten

2 cups unbleached flour

¼ tsp. salt

2 tsp. baking powder

2 Tbsp. milk or cream

1 cup fresh raspberries

Directions

Cream butter and honey. Add eggs and mix until light and fluffy. Sift together dry Ingredients and add to creamed mixture alternately with milk. Fold in berries.

Bake in a greased and floured 8-inch square pan at 350°F for 40 to 50 minutes. Serve with whipped cream or ice cream.

—Mary Giesz 

 

Rhubarb Cake

Ingredients

2½ cups flour 

¼ tsp. salt 

1 tsp. baking powder

½ cup butter 

1 egg

1½ cups sugar 

4 cups cooked chopped rhubarb 

½ cup melted butter 

2 eggs, beaten

Directions

Combine 2 cups flour, salt and baking powder. Cut in butter until mixture is crumbly, then stir in 1 egg. Reserve 1 cup of mixture for topping and flatten remainder in greased 8-inch square pan.

Mix together remaining ½ cup flour, sugar, rhubarb, butter and beaten eggs. Pour into pan and top with reserved pastry.

Bake at 350°F for 1 hour.

—Marie Sadoway

  

Carrot Cake

Ingredients

3 cups flour

2 tsp. baking soda

1½ tsp. baking powder

2 tsp. cinnamon

1 cup honey

1 cup oil

4 eggs

2 cups grated carrot

1 cup raisins or chopped nuts

Directions

Measure flour, baking soda, baking powder and cinnamon into bowl. Stir and add honey, oil and eggs. Beat hard by hand for 1 minute. Add carrot and nuts or raisins and beat to mix.

Pour into greased 9” x 13” pan and bake at 350°F for 35 minutes.

—Lynn Hill

 

Coffee Cake

Ingredients

½ cup butter

1¼ cups sugar

2 eggs

1 tsp. baking soda

1 cup sour cream

1½ cups flour (half whole wheat)

½ tsp. salt

1½ tsp. baking powder

1 tsp. vanilla

1 Tbsp. cinnamon

2 Tbsp. chopped nuts

Directions

Cream butter. Add 1 cup sugar gradually, creaming well. Add eggs one at a time, beating until light after each. Stir baking soda into the sour cream. Sift together flour, salt and baking powder. Add sour cream and flour mixtures alternately to the creamed mixture, beating well. Stir in vanilla.

For topping, mix together the ¼ cup sugar, cinnamon and nuts. Spoon half the batter into an 8-inch square pan. Sprinkle with half the topping. Smooth on the remaining batter, then sprinkle on the rest of the topping. Bake at 350°F for 

45 minutes. Serve warm.

—Merilyn Mohr

 

Apple Spice Cake

Ingredients

3 cups flour 

1½ cups sugar 

1½ tsp. baking soda 

½ tsp. salt 

1 tsp. cinnamon 

½ tsp. allspice 

½ tsp. cloves

¾ cup shortening 

1½ cups apple sauce 

2 eggs 

1 tsp. vanilla 

1 cup raisins 

½ cup chopped walnuts

Directions

Sift flour, sugar, baking soda, salt, cinnamon, allspice and cloves into a large bowl. Add shortening and apple sauce. Beat with electric mixer on medium speed for 2 minutes. Add eggs and vanilla and beat for 1 more minute. Stir in raisins and nuts and blend well.

Pour into greased and floured tube pan. Bake at 350°F for 70 minutes. Cool in pan for 10 minutes, loosen with a knife and turn onto wire rack to finish cooling.

 

Pumpkin Spice Cake

Ingredients

1¾ cups ground pumpkin flesh

2 cups flour

6 tsp. baking powder

1½ tsp. salt

2 tsp. cinnamon

1 tsp. ginger

½ tsp. nutmeg

¼ tsp. cloves

⅔ cup shortening

1½ cups honey

4 eggs

2 tsp. vanilla

Directions

Combine pumpkin, flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves and mix well.

Cream shortening, honey, eggs and vanilla. Add flour mixture and mix well.

Bake at 350°F in a 9” x 13” pan for 50 to 

60 minutes.

—Wayne Gochee

 

Date Oatmeal Cake

This spicy snacking cake is so rich and moist that there is no need for icing.

Ingredients

½ cup flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. cloves

1 cup boiling water

2 cups rolled oats

¾ cup butter

2 cups brown sugar

2 eggs

1½ cups finely chopped dates

1 cup chopped walnuts

Directions

Sift together flour, baking soda, cinnamon and cloves into a large bowl.

Pour boiling water over oats, mix well, cool slightly and blend in remaining Ingredients.

Pour oatmeal mixture into dry Ingredients and mix well. Bake in an 8-inch square pan at 350°F for 45 minutes.

—Margaret Butler

 

Chocolate Buttermilk Cake

Ingredients

1⅔ cups flour 

1 cup sugar 

½ cup cocoa 

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

½ cup melted shortening

1½ tsp. vanilla

Directions

Mix together flour, sugar, cocoa, baking soda and salt. Beat in buttermilk, shortening and vanilla. Stir until smooth.

Spread into a greased 9” x 13” pan and bake at 375°F for 30 minutes.

—Ruby McDonald

 

White Cake

Ingredients

2¼ cups flour

4 tsp. baking powder

¾ tsp. salt

1½ cups granulated sugar

½ cup shortening 

1 cup milk 

1 tsp. salt 

3 eggs

Directions

Sift together flour, baking powder, salt and sugar. Add shortening, ¾ cup milk and salt. Beat for 1 minute, then add ¼ cup milk and eggs. Beat for 2 more minutes.

Pour into 2 greased 8-inch round pans and bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.

—Shirley Morrish

 

Grandma’s Pound Cake

Ingredients

2 cups flour

1 cup butter

1⅔ cups granulated sugar

5 large eggs

1 tsp. almond extract

Directions

Sift flour, measure and then sift 5 times. Cream butter until frothy and pale, then add sugar gradually and mix until fluffy. Add eggs, one at a time, beating after each addition until well blended. After last egg is added, beat for 5 minutes. Fold in flour slowly by hand. Add almond extract and pour into a well greased tube pan.

Bake at 300°F for 1½ hours.

—Mrs. R.F. Kempf

 

Princess Elizabeth Cake

Ingredients

1 cup boiling water

1 cup chopped dates

1 cup brown sugar

½ cup butter

1 egg

1½ cups flour

1 tsp. baking powder

1 tsp. baking soda

Salt 

1 tsp. vanilla 

5 Tbsp. brown sugar 

1 Tbsp. butter 

3 Tbsp. cream 

½ cup coconut 

¾ cup chopped walnuts

Directions

Pour boiling water over dates. Add 1 cup brown sugar, ½ cup butter and egg. Mix well and let cool. Add flour, baking powders baking soda, salt and vanilla. Mix well, place in greased 8-inch square pan and bake at 350°F for 5 minutes.

Meanwhile, combine remaining

Ingredients in a saucepan and bring to a boil. Spread topping over cake, return to oven and bake for 30 to 

40 minutes.

—Eileen Caldwell

 

Chocolate Zucchini Cake

Ingredients

2½ cups flour 

½ cup cocoa 

2½ tsp. baking powder 

1½ tsp. baking soda 

1 tsp. salt 

1 tsp. cinnamon 

¾ cup butter 

2 cups sugar

3 eggs 

2½ tsp. grated orange rind 

2 tsp. vanilla 

2 cups grated zucchini 

½ cup milk 

1 cup ground nuts 

¾ cup icing sugar, sifted 

1 Tbsp. orange juice

Directions

Combine flour, cocoa, baking powder, baking soda, salt and cinnamon. In a large bowl, combine butter and sugars then beat in eggs. Stir in 2 tsp. orange rind, vanilla and zucchini.

Stir in dry Ingredients, alternating with milk and nuts. Pour into greased bundt pan and bake at 350°F for 1 hour.

Combine icing sugar with orange juice and 

½ tsp. orange rind and spread over warm cake.

—Elizabeth Eder

 

Marmorkuchen

This German marble cake makes an eye-catching dessert. For added appeal, cocoa icing, page 389, may be dribbled over the top while the cake is still warm.

Ingredients

1½ cups granulated sugar

1 cup unsalted butter

6 eggs, separated

1½ cups flour

1½ tsp. baking powder

Grated rind & juice of 1 lemon

¾ cup cocoa powder

Directions

Cream butter and sugar until smooth. Beat in egg yolks.

Mix flour and baking powder and add slowly to creamed mixture. Add lemon rind and juice. Beat egg whites until stiff. Fold into cake mixture until just blended.

Divide dough in half. Add cocoa to one half and leave the other half white.

In the bottom of a greased bundt pan, place blobs of some of the chocolate batter then fill in the gaps with white batter. Continue alternating chocolate and white until all the batter ls used up.

Bake at 350°F for 45 minutes.

—Kris Brown

 

Chocolate Icing

Ingredients

½ cup sugar

1½ Tbsp. cornstarch

2–3 Tbsp. cocoa

Dash salt

½ cup boiling water 

1½ Tbsp. butter 

½ tsp. vanilla

Directions

Mix sugar and cornstarch together. Add cocoa and salt. Add water and cook until thick. Remove from heat and stir in butter and vanilla. Spread while hot.

—Barbara Davis

 

White-White Icing 

The amount of icing sugar in this recipe may be varied to make a soft icing for spreading or a stiffer icing for decorating.

Ingredients

1 lb. shortening 

½ tsp. peppermint flavoring 

¼ tsp. salt

1 lb. icing sugar 

7 Tbsp. milk

Directions

Cream softened shortening with electric mixer. Add flavoring and salt. Beat in sugar one cup at a time with a little milk, blending well after each addition. Beat at high speed until light and fluffy.

—Sharon Cooper

 

Butter Icing

Ingredients

½ cup soft butter

1 cup less 2 Tbsp. sifted icing sugar

¼ cup cold milk

¼ cup boiling water 

1 tsp. vanilla

Directions

Cream butter and add sugar. Beat until thick and creamy. Add milk and blend. Gradually beat in hot water, then add vanilla.

—Catherine Rupke

 

Lemon Honey Frosting

Ingredients

½ cup butter 

½ cup honey 

8 oz. cream cheese

1 tsp. vanilla

2 Tbsp. lemon juice

2 cups instant milk powder

Directions

Cream the butter and add honey and cream cheese. Beat until smooth. Stir in the vanilla and lemon juice and work in the milk powder, mixing until thick and creamy.

—Cary Elizabeth Marshall

 

Cocoa Icing

Ingredients

⅓ cup cocoa

2 cups icing sugar

2 Tbsp. butter

1 tsp. vanilla 

Hot water

Directions

Melt cocoa and add sugar, butter and vanilla. Blend in hot water until mixture will spread smoothly.

—Roxanne Kistler

Cream Cheese Icing

Ingredients

8 oz. cream cheese

4 Tbsp. butter

3½ cups icing sugar

Salt

2 tsp. vanilla

Directions

Cream cheese with a fork, blend in butter, add sugar and salt, mix until smooth and spread.

—Cary Elizabeth Marshall

Dad’s Cookies

Ingredients

1 cup butter

1 cup granulated sugar

½ cup brown sugar

1 egg

1 cup flour

1 tsp. baking powder 

1 tsp. baking soda 

1 cup bran flakes 

1 cup rolled oats 

1 cup fine coconut

Directions

Cream butter, add sugars and then the egg. Beat until light and creamy.

Sift together flour, baking powder and baking soda. Add bran flakes, oats and coconut. Stir into creamed mixture and mix well.

Drop by teaspoonfuls onto greased cookie sheets. Press down with a fork and bake at 350°F for 10 minutes or until cookies are light brown.

Makes 6 to 8 dozen cookies.

—Christine Davidson

Oatmeal Chocolate Chip Cookies

Ingredients

1 cup butter

1½ cups brown sugar

2 eggs

1 tsp. vanilla

1½ cups flour

2⅓ cups rolled oats 

2 tsp. baking soda 

1 tsp. salt 

12-oz. pkg. chocolate chips 

1½ cups chopped nuts

Directions

Cream butter and sugar. Beat in eggs and vanilla. Add flour, oats, baking soda and salt. Mix well and stir in chips and nuts. Drop by spoonfuls 

onto greased cookie sheets and bake at 350°F for 12 to 15 minutes.

Makes 6 to 8 dozen cookies.

—Sandra Lloyd 

Chocolate Chip Cookies

Ingredients

1 cup butter

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 tsp. vanilla

2¼ cups flour

3 tsp. baking powder

1 tsp. salt

1 cup chopped walnuts

12-oz. pkg. chocolate chips

Directions

Cream butter, sugars, eggs and vanilla. Add remainingIngredients in order listed. Mix well.

Drop by spoonfuls onto greased cookie sheet with 2 inches between cookies. Bake at 375°F for 8 to 10 minutes.

Makes 6 dozen cookies.

—Shirley Morrish

Oatmeal Cookies

Ingredients

1 cup butter

½ cup granulated sugar

1 cup brown sugar

1 egg

1 tsp. vanilla

3 Tbsp. milk

1½ cups flour

1½ cups rolled oats

¾ cup coconut

1 tsp. baking powder

1 tsp. baking soda

⅛ tsp. salt

Directions

Cream together butter and sugar, then beat in egg, vanilla and milk. Combine dry Ingredients and add to creamed mixture.

Drop by spoonfuls onto greased cookie sheets and bake at 375°F for 15 to 20 minutes or until golden brown.

Makes 5 to 6 dozen cookies.

—Andrea Stuart

Hermits

Ingredients

2 cups flour

½ tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

¾ cup shortening

1 cup brown sugar

1 egg

¼ cup cold strong coffee

½ cup raisins

½ cup chopped walnuts

Directions

Combine flour, baking soda, salt, cinnamon and nutmeg. Cream shortening and sugar and add egg. Add dry Ingredientsto creamed mixture alternately with coffee. Stir in raisins and nuts.

Drop by teaspoonfuls onto greased cookie sheet and bake at 400°F for 6 to 8 minutes.

Makes 3 to 4 dozen cookies.

—Audrey Moroso

Auntie Susie’s Peanut Butter Cookies

Ingredients

½ cup shortening

1 cup peanut butter

½ cup white sugar

½ cup brown sugar

1 egg

1½ cups flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. vanilla

Directions

Cream shortening and peanut butter. Gradually add sugars. Add egg and beat well. Sift dry Ingredients together. Gradually add to creamed mixture. Stir in vanilla.

Roll batter into small balls, place on ungreased cookie sheet and flatten with a fork. Bake at 375°F for 10 to 15 minutes. Cool on a rack.

Makes 4 dozen cookies.

—Patricia Forrest

Sugar Cookies

Ingredients

¾ cup butter

1 cup sugar

1 egg

1 tsp. baking soda

1 tsp. cream of tartar

2 cups flour

Salt

½ cup milk

½ tsp. vanilla

Directions

Cream butter and sugar together. Stir in egg. Combine dry Ingredients and add to creamed mixture alternately with milk. Stir in vanilla.

Roll out dough and cut into shapes. Bake 

on greased cookie sheets at 375°F for 10 to 

12 minutes.

Makes 3 to 4 dozen cookies.

—Goldie Connell

Shortbread

Ingredients

½ lb. butter 

½ cup cornstarch

½ cup icing sugar 

1 cup flour

Directions

Beat butter until light and add remaining Ingredients one at a time, beating well after each addition. Roll into small balls and flatten with fork.

Bake at 300°F for 30 minutes.

Makes 3 dozen.

—Shirley Hill

Digestive Cookies

Ingredients

½ cup whole wheat flour 

½ cup unbleached white flour 

½ cup wheat germ 

¼ cup sugar 

¼ cup sesame seeds 

½ tsp. salt

½ tsp. baking powder 

1 cup rolled oats 

½ cup butter 

½ cup cold water 

1 tsp. vanilla

Directions

Mix together dry Ingredients. Cut in butter, then add water mixed with vanilla to form an easily handled dough.

Roll to ¼-inch thickness. Cut out cookies with floured glass. Place on greased cookie sheets and bake at 350°F for 10 to 12 minutes.

Makes 3 to 4 dozen cookies.

—Brigitte Wolf

Butterscotch Cookies

Ingredients

1 cup butter

2 cups brown sugar

2 eggs

1 cup walnuts

1 tsp. vanilla

1 tsp. cream of tartar

4 cups flour

Directions

Cream butter and sugar and add eggs, walnuts and vanilla. Mix cream of tartar and flour and combine with creamed mixture.

Pack into loaf pan or wrap in rolls in wax paper and chill overnight. Remove from pan and cut into thin slices. Bake at 350°F for 10 to 

15 minutes.

Makes 8 dozen cookies.

—Pat McCormack

Cardamom Cookies

Ingredients

2½ cups flour

2 tsp. ground cardamom

3½ tsp. cinnamon

1¼ cups butter, softened 

½ cup white sugar

Directions

Combine flour, cardamom and cinnamon in a bowl. In another bowl, cream together sugar and butter. Gradually add flour and spices, mixing until texture resembles coarse sand.

Form dough into ¾-inch-diameter rolls and chill until stiff — at least 1 hour. Cut into ¾-inch-thick slices and place on lightly greased cookie sheets. Bake at 350°F for 12 to 15 minutes — until very lightly browned.

Makes 4 dozen.

—Janet Jokinen

Cream Cheese Cookies

Ingredients

½ lb. butter

8-oz. pkg. cream cheese

2 cups flour

3 Tbsp. sugar

2 tsp. salt

Grape jelly

Directions

Cream butter and cheese and add flour, sugar and salt. Chill thoroughly in refrigerator. Roll out dough, using plenty of flour, and cut half into circles and half into strips. Place 1 tsp. grape jelly in center of each circle and top with strips in the shape of an X. Press edges together.

Bake at 350°F until golden.

—Shirley Hill

Butterhorn Cookies

Ingredients

1 cup butter

1 egg yolk

¾ cup sour cream

2 cups flour

¾ cup sugar

1 tsp. cinnamon

¾ cup raisins

Directions

Cream the butter and yolk and add the sour cream and flour. Blend well and chill for 1 hour.

Roll out dough to ¼-inch thickness. Combine the sugar, cinnamon and raisins and sprinkle evenly over dough.

Cut dough into triangles. Roll triangles up from large end and curve to form a semi-circle. Place on ungreased cookie sheets. Bake at 375°F for 30 minutes.

Makes 2 to 3 dozen.

—Sheri Israels 

Banana Date Cookies

Ingredients

3 ripe bananas

1 cup chopped dates

⅓ cup oil

2 cups oatmeal

½ cup sunflower seeds 

1 tsp. vanilla

Directions

Mash the bananas and combine with chopped dates and oil. Add remaining Ingredients and mix well.

Drop by spoonfuls onto a greased cookie sheet and flatten with a fork. Bake at 375°F for about 15 minutes.

Makes 24.

—Heather Struckett

Raisin Cookies

Ingredients

1 cup water

2 cups raisins

1 cup shortening

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup chopped walnuts

4 cups flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. salt

1½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. allspice

Directions

Combine water and raisins, boil for 5 minutes and cool. Cream shortening and add sugar, eggs, vanilla, cooled raisins and walnuts. Combine remaining Ingredients, add to creamed mixture and blend well. Drop by teaspoonfuls onto greased cookie sheets and bake at 350°F for 12 to 

15 minutes. Makes 10 dozen cookies.

—Mrs. Jack Stacey

Apple Sauce Oatmeal Cookies

Ingredients

½ cup shortening

1 cup sugar

1 egg

1 cup unsweetened apple sauce

1 tsp. baking soda

1¾ cups flour

½ tsp. salt 

1 tsp. cinnamon 

½ tsp. nutmeg

1 cup raisins

1 cup oatmeal

Directions

Cream together shortening, sugar and egg. Mix apple sauce and baking soda, and sift together the flour, salt and spices. Add apple sauce and dry Ingredients to creamed mixture. Mix in raisins and oatmeal.

Drop by spoonfuls onto greased cookie sheet. Bake at 350°F for 10 minutes.

Makes 3 dozen.

—Audrey Moroso

Banana Oat Bars

Ingredients

¾ cup butter 

1 cup packed brown sugar 

1 egg 

½ tsp. salt 

1½ cups mashed ripe bananas (4–5 medium)

4 cups uncooked oats 

½ cup coconut 

1 cup chocolate chips

Directions

Cream butter and sugar until fluffy. Beat in egg, salt and bananas. Stir in remaining Ingredients. Turn into greased 9” x 13” pan.

Bake at 350°F for 1 hour or until golden brown and toothpick comes clean.

Cool and cut into 2-inch bars. Store in refrigerator until needed.

—Jan Gibbs

Poppy Seed Cookies

Ingredients

½ cup butter

⅓ cup sugar

1 egg

1 cup flour

⅓ tsp. salt 

½ tsp. vanilla 

¼ tsp. grated lemon rind 

2 Tbsp. poppy seeds

Directions

Cream butter and mix in sugar and egg. Combine flour and salt and add to butter along with vanilla, lemon rind and poppy seeds. Mix well.

Roll into balls and flatten on greased baking sheets. Bake at 350°F for 10 to 12 minutes.

Makes 2 dozen cookies.

—Shirley Morrish

Kislings

These are rich Christmas-time cookies.

Ingredients

1 cup butter

¼ cup granulated sugar

2 cups sifted flour

¼ tsp. salt

½ cup well drained, sliced maraschino cherries 

½ cup chopped walnuts

Confectioners’ sugar

Directions

Cream butter, add sugar and mix until fluffy. Add remaining Ingredients and mix well. Form dough into small balls and place on ungreased cookie sheet. 

Bake at 300°F for 30 to 40 minutes or until bottoms are golden. 

Roll in confectioners’ sugar. 

Makes 3 dozen cookies.

—Bonnie Byrnes

Ginger Snaps

These cookies have been served to guests of the renowned historic Marshlands Inn, New Brunswick, Canada, every evening since the inn opened in 1935.

Ingredients

1 cup melted shortening 

½ cup granulated sugar 

1½ cups molasses 

2 heaping tsp. baking soda

2 heaping tsp. ginger 

2 heaping tsp. salt 

4½ cups flour

Directions

Combine shortening, sugar and molasses. Sift baking soda, ginger and salt with flour, and stir into creamed mixture.

Shape into rectangular logs and chill overnight. Slice very thinly and bake at 350°F for 

7 to 8 minutes.

Makes 10 dozen cookies.

—Marshlands Inn 

Lemon Squares

Ingredients

1 cup butter 

½ cup icing sugar 

2 cups flour 

4 eggs 

1½ cups sugar

Pinch salt

4 Tbsp. flour

1 tsp. baking powder

8 Tbsp. lemon juice

Directions

Stir butter, icing sugar and flour together and press into a 9” x 13” pan. Bake at 350°F for 

10 minutes.

Beat eggs and add remainingIngredients. Pour over cookie base and bake 25 minutes longer.

Cut into bars while hot, and sprinkle with icing sugar when cool.

—Mrs. W. Atkins

Jam Bars

Ingredients

½ cup shortening 

½ cup sugar 

½ tsp. vanilla 

½ tsp. almond extract 

1 egg 

1½ cups flour

1 tsp. baking powder 

½ tsp. cinnamon 

¼ tsp. ground cloves 

½ tsp. salt 

Jam or marmalade

Directions

Cream together shortening, sugar, vanilla and almond extract. Stir in egg. Sift together dry Ingredients, add to creamed mixture and blend well.

Spread half the dough in a greased 8-inch square pan, cover with jam or marmalade and top with remaining dough.

Bake at 400°F for 25 minutes. Cool, then cut into bars.

Makes 20 bars.

—Donna Jubb

Maple Sugar Cookies

Ingredients

½ cup butter 

½ cup maple sugar 

1 egg 

½ cup milk

1 cup whole wheat flour 

¾ cup unbleached white flour 

½ tsp. salt 

½ cup raisins

Directions

Cream together butter and maple sugar. Add egg and milk and beat. Mix in flours, salt and raisins.

Drop by teaspoonfuls onto greased cookie sheets. Bake at 325°F for 10 minutes or until browned around edges.

Makes 40 cookies.

—Andra Hughes

Soft Molasses Cookies

Ingredients

1 cup granulated sugar

1 cup molasses

1 cup shortening, melted

4 cups flour

2 tsp. baking soda

1 egg 

1 cup cold water 

1 tsp. cinnamon 

½ tsp. ground cloves 

1 tsp. salt

Directions

Cream together sugar, molasses and shortening. Stir in 1 cup flour, baking soda, egg and water.

Sift together remaining 3 cups flour, cinnamon, cloves and salt. Stir into creamed mixture.

Refrigerate for 1 hour, then drop by teaspoonfuls onto cookie sheet. Bake at 375°F for 12 to 15 minutes.

Makes 8 dozen cookies.

—Janice Touesnard 

Date Squares

Ingredients

1 lb. dates

¾ cup hot water

Salt

1 tsp. vanilla

1½ cups flour

½ tsp. baking soda

1½ cups rolled oats

1½ cups brown sugar

1 cup butter

Directions

Combine dates, hot water and salt in a saucepan. Cook over medium heat until dates are soft and water is absorbed. Add vanilla and let cool.

Stir flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with fork until mixture is crumbly.

Spread half the mixture in the bottom of a 9-inch square pan and pat down. Cover with date filling and pat remaining mixture on top.

Bake at 350°F for 20 to 25 minutes.

—Mrs. Fred Smith

Anna Lieb’s Brownies

My grandmother, who lived with us until I was 17 years old, was an excellent cook with a pronounced Old-World style. In order to preserve her recipes, I tried following her around the kitchen making notes on quantities used and steps followed. This worked for a few uncomplicated treats, but was unsuccessful for her more intricate creations. One recipe which we have managed to duplicate is her brownies. Always moist and rich, they are my idea of what brownies should be.

Ingredients

1 cup butter

2 cups sugar

4 eggs

4 squares unsweetened chocolate, melted

2 cups flour

1 Tbsp. baking powder 

1 tsp. salt 

2 tsp. vanilla 

1 cup chopped walnuts or slivered almonds

Directions

Cream together butter and sugar until light. Beat in eggs. Add melted chocolate and beat again. Mix in flour, baking powder, salt and vanilla.

Spread mixture in a greased 9” x 13” baking pan and sprinkle liberally with nuts. Bake at 

350°F for 35 minutes. When cool, cut in squares.

Makes 2 dozen brownies.

—Alice O’Connell

Lynn’s Granola Bars

Ingredients

1 cup butter 

1 cup brown sugar 

2 eggs 

¼ cup molasses 

1 tsp. vanilla 

1¾ cups flour 

½ tsp. baking soda 

½ tsp. salt

½ cup powdered milk

1½ cups rolled oats

¾ cup wheat germ

¾ cup coconut

¾ cup sunflower seeds

¾ cup chopped dried fruit

⅓ cup sesame seeds

Directions

Cream together butter, brown sugar, eggs, molasses and vanilla. Sift together flour, baking soda, salt and powdered milk, add to creamed mixture and blend well. Add remaining Ingredients and mix well.

Spread in a 9” x 13” pan and bake at 350°F for 20 to 25 minutes or until golden.

—Judy Wuest

Banana Oat Muffins

Ingredients

1 cup unbleached flour 

½ cup brown sugar 

2½ tsp. baking powder 

½ tsp. salt 

¼ tsp. baking soda 

¾ cup oats

1 egg, beaten 

3 Tbsp. oil 

½ cup milk 

½ cup mashed banana 

⅓ cup chopped nuts

Directions

Combine flour, sugar, baking powder, salt and baking soda. Stir well to blend. Stir in oats. Add remaining

Ingredients and stir with a fork until dry Ingredients are just moistened.

Fill well-greased muffin tins two-thirds full. Bake at 400°F for 18 to 20 minutes.

Makes 12 muffins.

—Nan & Phil Millette

Blueberry Oat Muffins

Ingredients

1 cup rolled oats 

1 cup buttermilk 

1 cup flour 

1 tsp. baking powder 

½ tsp baking soda

½ tsp. salt

¼ cup brown sugar

1 egg, beaten

4 Tbsp. melted shortening

1 cup blueberries

Directions

Combine oats and buttermilk and let stand for 

1 hour. Stir together flour, baking powder, baking soda, salt and sugar.

Add egg and shortening to oat mixture. Stir this into dry Ingredients until just mixed. Fold in blueberries. Fill greased muffin tins two-thirds full. Bake at 400°F for 20 minutes.

Makes 12 large muffins.

—Eva Whitmore

Banana Bran Muffins

Ingredients

1 cup sour milk 

2 Tbsp. molasses 

1 egg 

2 Tbsp. butter 

⅔ cup raisins 

½ cup walnuts 

1½ cups bran

1 cup whole wheat flour 

½ cup brown sugar 

½ tsp. salt 

½ tsp. baking soda 

2 tsp. baking powder 

1 cup mashed bananas

Directions

Combine milk, molasses, egg, butter, raisins, walnuts and bran in a bowl and stir to blend. Sift together dry Ingredients and add to moist mixture. Add bananas and stir only enough to moisten.

Fill greased muffin tins three-quarters full and bake at 375°F for 20 to 25 minutes.

Makes 24 muffins.

—Kathy Crawley

Raspberry Bars

Ingredients

1 cup butter, softened

⅓ cup sugar

2 egg yolks

2 cups flour

1 cup raspberry jam 

4 Tbsp. confectioners’ sugar 

½ cup chopped walnuts

Directions

Cream butter and sugar. Beat in egg yolks, then stir in flour, half a cup at a time. Press half the dough into a 9-inch square baking pan. Spread with jam and top with remaining dough. Sprinkle with confectioners’ sugar and walnuts. 

Bake at 375°F for 35 minutes. When cool, cut into bars. 

Makes 27 bars.

Cranberry Oatmeal Muffins

Ingredients

¾ cup unbleached flour 

¾ cup whole wheat flour 

1 cup rolled oats 

½ cup brown sugar 

1 Tbsp. baking powder 

1 tsp. salt

1 tsp. cinnamon 

1 cup fresh or frozen cranberries 

¼ cup butter 

1 cup milk 

1 egg

Directions

Combine dry Ingredients. Toss the cranberries with 1 Tbsp. of dry Ingredients and set aside. Melt butter and combine with milk and egg. Stir butter mixture into dry Ingredients and then add cranberries.

Fill muffin tins two-thirds full and bake at 425°F for 15 to 20 minutes. Let stand 5 minutes before removing from pans.

Makes 12 muffins.

—Kathleen Walker

Cranberry Muffins

Ingredients

¾ cup halved, 

raw cranberries

½ cup icing sugar

1 egg

1 cup milk

¼ cup oil

1 cup whole wheat flour 

1 cup unbleached flour 

3 tsp. baking powder 

½ tsp. salt 

¼ cup sugar

Directions

Mix cranberries and icing sugar well and set aside.

Beat egg, milk and oil together. Add whole wheat flour, then sift together and add remaining

Ingredients. Stir just to blend. Fold in cranberries with as few strokes as possible.

Fill greased muffin tins two-thirds full. Bake at 350°F for 20 minutes.

Makes 18 muffins.

—Ann Fraser

Orange Raisin Muffins

Ingredients

½ cup shortening

1 cup brown sugar

1 egg

¾ tsp. baking soda

Rind of ½ orange, grated

1 cup sour cream

2 cups flour 

1 tsp. baking powder 

¼ tsp. salt 

1 tsp. cinnamon 

1 cup chopped raisins 

½ cup chopped nuts

Directions

Cream shortening and add sugar and egg. Mix baking soda, orange rind and sour cream. Combine dry Ingredients and add to creamed mixture alternately with sour cream. Add raisins and nuts, mixing to just combine.

Fill greased muffin tins two-thirds full. Bake at 350°F for 15 to 20 minutes.

Makes 24 muffins.

—Sally Ireland

Raspberry Oatmeal Muffins

Ingredients

1 cup flour 

3 tsp. baking powder 

½ tsp. salt 

¾ cup rolled oats 

¼ cup brown sugar

1 egg

¼ cup melted butter

⅓ cup milk

1 cup mashed, fresh or frozen raspberries

Directions

Measure dry Ingredients into a large mixing bowl. Stir with a fork until well blended.

Whisk or beat egg, butter and milk. Stir in dry Ingredients and mix briefly. Add raspberries and mix until evenly blended. Fill greased muffin tins two-thirds full. Bake at 400°F for 20 minutes, or until done.

Makes 12 large muffins.

—Linda Palaisy

Apple Honey Deluxe Granola Muffins

Ingredients

½ cup whole wheat flour 

½ cup raw bran 

⅓ cup wheat germ 

½ cup rolled oats 

½ cup ground walnuts 

¼ cup soy flour 

2½ tsp. baking powder

½ tsp. cinnamon 

½ cup milk 

1 egg, beaten 

⅓ cup honey 

2 Tbsp. safflower oil 

1 cup finely grated cooking apple

Directions

Mix together in a large bowl whole wheat flour, bran, wheat germ, oats, walnuts, soy flour, baking powder and cinnamon. Combine milk, egg, honey, oil and apple and stir into dry Ingredients to just moisten.

Fill greased muffin tins two-thirds full and bake at 375°F for 20 minutes.

Makes 12 large muffins.

—Carolyn Cronk

Lemon Muffins

Ingredients

2 cups flour 

½ cup & 2 Tbsp. sugar 

1 Tbsp. baking powder 

1 tsp. salt

½ cup butter 

½ cup fresh lemon juice 

Rind of 1 or 2 lemons, grated 

2 eggs

Directions

Combine flour, ½ cup sugar, baking powder and salt. Blend well. 

Melt butter, remove from heat and stir in lemon juice, rind and eggs. Stir into dry Ingredients until well moistened. 

Fill greased muffin tins. Sprinkle tops with sugar. Bake at 400°F for 15 minutes. 

Makes 12 large muffins.

—Linda Charron

Pumpkin Muffins

Ingredients

1 cup sugar 

⅔ cup oil 

2 eggs 

1½ cups whole wheat flour 

1 tsp. baking powder 

1 tsp. baking soda 

Cloves

1 tsp. cinnamon 

¼ tsp. mace 

½ tsp. nutmeg 

¼ tsp. ginger 

½ tsp. salt 

1 cup pumpkin 

1 cup raisins

Directions

Cream together sugar and oil. Add eggs and mix thoroughly. Combine dry Ingredients.

Add pumpkin to moistIngredients, followed by dry mixture. Stir in raisins.

Fill greased muffin tins two-thirds full and bake at 350°F for 25 minutes.

Makes 18 muffins.

—Karen Bowcott

Rhubarb Muffins

Ingredients

1 cup brown sugar

¼ cup salad oil

1 egg

2 tsp. vanilla

1 cup buttermilk

1½ cups finely diced rhubarb

½ cup walnut pieces

2½ cups flour 

1 tsp. baking powder 

1 tsp. baking soda 

½ tsp. salt

Directions

Combine brown sugar, oil, egg and vanilla. Beat until well blended. Stir in buttermilk, rhubarb and nuts.

Sift flour with baking powder, baking soda and salt. Add all at once to the rhubarb mixture and stir until just moistened.

Fill greased muffin tins two-thirds full. Bake at 400°F for 15 to 20 minutes.

Makes 24 muffins.

—Ann Fraser

Date Nut Muffins

Ingredients

1 cup pitted, chopped dates

¾ cup boiling water

1 egg

½ cup sugar

¼ cup butter

¾ tsp. salt

1 tsp. vanilla

½ cup chopped walnuts

1¼ cups flour

¼ cup wheat germ

1 tsp. baking powder

1 tsp. cinnamon

¼ tsp. allspice

¼ tsp. nutmeg

1 tsp. baking soda

Directions

Soften dates in boiling water and allow to cool. Beat egg and gradually add sugar, butter, salt and vanilla. Add nuts.

Combine dry Ingredients, except baking soda. Stir baking soda into dates and add to egg mixture. Stir in dry Ingredients, mixing until just blended.

Spoon into lightly greased muffin tins. Bake at 375°F for 15 to 20 minutes.

Makes 12 muffins.

—Maxine Farr-Jones

Honey Walnut Bread

Ingredients

1 cup milk 

1 cup honey

½ cup sugar

¼ cup oil 

2 egg yolks

1½ cups unbleached flour

1 tsp. salt

1 tsp. baking soda

1 cup whole wheat flour

1 cup chopped walnuts

Directions

Scald milk and stir in honey and sugar until sugar dissolves. Cool. Beat in oil and egg yolks. Sift together unbleached flour, salt and baking soda. Stir in whole wheat flour. Add nuts, then milk mixture. Stir to just blend. Spoon into 2 greased loaf pans.

Bake at 325°F for 1 hour, or until toothpick inserted in loaf comes out clean. Cool in pans for 15 minutes, then turn out onto rack.

Makes 2 loaves.

—Ingrid Birker

Nuts & Seeds Bread

Ingredients

2 cups flour 

1 tsp. baking powder 

1 tsp. baking soda 

½ tsp. salt 

1 cup brown sugar 

½ cup chopped nuts

2 Tbsp. sesame seeds 

2 Tbsp. poppy seeds 

1 egg, beaten 

1 cup milk 

¼ cup oil

Directions

Mix dry Ingredients together. Combine egg, milk and oil, then add to dry mixture.

Pour batter into greased loaf pan and bake at 350°F for 45 minutes.

—Linda Purvis

Blueberry Banana Bread

Ingredients

1 cup blueberries 

1¾ cups flour 

2 tsp. baking powder 

¼ tsp. baking soda 

½ tsp. salt

⅓ cup butter

⅔ cup sugar

2 eggs

1 cup mashed bananas

Directions

Toss berries with 2 Tbsp. flour. Sift remaining flour, baking powder, baking soda and salt.

Cream butter and beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and bananas alternately in 3 parts to butter mixture. Stir in berries.

Spoon into greased loaf pan and bake at 

350°F for 50 minutes.

—Gillian Richardson

Peanut Butter Bread

This recipe produces a very dense, moist loaf with a pleasant peanut butter taste. It could be eaten plain or could serve as the basis for a sandwich.

Ingredients

¾ cup sugar 

½ cup peanut butter 

1 tsp. vanilla 

1¾ cups milk

2¼ cups flour 

4 tsp. baking powder 

½ tsp. salt

Directions

Cream together sugar, peanut butter and vanilla. Add milk and mix well. Combine flour, baking powder and salt. Add to creamed mixture and beat well.

Place in greased loaf pan and bake at 350°F for 45 to 50 minutes, or until golden brown. Allow to cool for 10 minutes before removing from pan.

Lemon Sesame Bread

Bread

Ingredients

¼ cup oil 

½ cup honey 

3 eggs 

Juice of 1 lemon 

Rind of 2 lemons, grated 

½ cup sesame seeds 

¼ cup soy flour

1 cup whole wheat flour 

1½ Tbsp. milk powder 

½ tsp. salt 

2 tsp. baking powder

Topping

Ingredients

Juice of 1 lemon 

3 Tbsp. honey

Directions

Beat oil and honey together until blended, then beat in eggs, lemon juice and rind. Stir the dry Ingredients together, then stir into the liquid mixture.

Bake in greased loaf pan at 350°F for 

45 minutes.

To make topping, combine lemon juice and honey, heating if necessary. Poke holes in the warm loaf with a toothpick and pour topping over it. Cool for 10 minutes before serving.

—Norah Ashmore

Coconut Orange Loaf

Ingredients

2½ cups flour

1 cup sugar

¼ tsp. mace

3½ tsp. baking powder

¾ tsp. salt

3 tsp. grated orange rind

½ cup orange juice

¾ cup milk 

2 eggs, beaten 

2 Tbsp. oil 

½ cup coconut 

1 cup raisins

Directions

Mix together flour, sugar, mace, baking powder, salt and orange rind. Make a well in the center.

Combine orange juice, milk, eggs and oil and pour into well. Blend well. Add coconut and raisins.

Pour into greased loaf pan and bake at 350°F for 1 hour.

—Jacqueline Dysart

Savory Cheddar Bread

Ingredients

2 cups flour 

4 tsp. baking powder 

1 Tbsp. sugar 

½ tsp. garlic powder 

½ tsp. oregano

¼ tsp. dry mustard

1¼ cups grated Cheddar cheese

1 egg, beaten

1 cup milk

1 Tbsp. butter, melted

Directions

Stir together the flour, baking powder, sugar, garlic powder, oregano, dry mustard and cheese. Combine egg, milk and butter and add all at once to dry Ingredients, stirring until just moistened.

Spread batter in a greased 

loaf pan and bake at 350°F for 45 minutes. Cool 10 minutes 

on a wire rack before removing from pan.

—Nan & Phil Millette

Cranberry-Filled Braid

Braid

Ingredients

2 Tbsp. sugar 

1 pkg. yeast 

⅓ cup warm water 

3–3½ cups flour 

¼ cup sugar 

1 tsp. salt 

1 tsp. shredded orange peel 

⅓ cup orange juice 

⅓ cup milk 

¼ cup butter 

1 egg

Filling

Ingredients

⅔ cup cranberries

¼ orange, unpeeled

⅓ apple, unpeeled

⅓ cup sugar

1 Tbsp. cornstarch

Icing

Ingredients 

½ cup icing sugar 

2 tsp. orange juice 

Toasted, sliced almonds

Directions

Combine 2 Tbsp. sugar, yeast and warm water. Let sit for 10 minutes. Combine 1 cup flour, sugar, salt and orange peel. Heat together orange juice, milk and butter until warm and add to flour mixture. Add yeast mixture and stir in egg. Add remaining flour to make a soft dough. Knead for 5 to 10 minutes. Place dough in greased bowl, cover and let rise until doubled in bulk — 1 to 1½ hours.

Meanwhile, prepare the filling. Chop all fruit together until fine. Add sugar and stir until dissolved. Add cornstarch and cook until thick and bubbly. Cool.

Punch down dough and let sit for 10 minutes. On lightly floured surface, roll dough into a 9-by-12-inch rectangle. Cut into three 12-by-3-inch strips. Spread cranberry mixture down center of each strip, bring long edges together and pinch to seal. Place strips side by side, seam down, on a greased baking sheet. Braid and secure ends. Cover and let rise until doubled. Bake at 350°F for 20 minutes, or until golden.

To make icing, combine icing sugar and orange juice. Drizzle over warm braid and sprinkle with toasted almonds.

Makes 1 braid.

—Karen Quinney

Potica

This is a traditional recipe for Yugoslavian Christmas bread.

Bread

Ingredients

3½ cups flour

1 pkg. yeast

1 cup milk

2 Tbsp. sugar

2 Tbsp. butter

1 tsp. salt

1 egg

Filling

Ingredients

2 cups finely ground walnuts 

1 egg, beaten 

¼ cup brown sugar 

2 Tbsp. honey 

2 Tbsp. milk 

1 Tbsp. melted butter 

1 tsp. cinnamon 

½ tsp. vanilla

Directions

Stir together 1½ cups flour and the yeast. Heat milk, sugar, butter and salt until just warm. Add to flour-yeast mixture. Add egg and beat with electric mixer at low setting. Scrape bowl. Beat for 3 minutes at high speed. Stir in remaining flour to make a moderately stiff dough. Turn out and knead until smooth and elastic. Place in greased bowl and let rise until doubled — about 1½ hours.

Combine filling Ingredients and set aside.

Punch dough down and let sit for 10 minutes. Roll out until very thin and approximately 20 by 30 inches. Spread with nut filling and roll up along longer side. Pinch edge to seal. Place in U-shape on greased baking sheet and let rise until doubled. Bake at 350°F for 30 to 35 minutes.

—Marie Yelich

Cracked Rye Bread

Ingredients

4 cups hot water

1½ Tbsp. salt

¾ cup brown sugar

⅜ cup shortening

1 Tbsp. yeast

⅜ cup warm water

2 cups rye flour

2 cups cracked rye

8 cups unbleached flour

Directions

Mix together hot water, salt, sugar and shortening. Let cool to lukewarm. Combine yeast and warm water and let sit for 10 minutes. Pour into hot-water mixture. Add flours until dough cannot be mixed any longer. Knead, adding flour as required, until dough is smooth and satiny. Cover and let rise for 1½ hours.

Punch down and let sit for 10 minutes. Place in greased loaf pans and let rise for 1¼ hours. Bake at 375°F for 45 minutes.

Makes 3 to 4 loaves.

—Lynne Hawkes

Dark Rye Bread

Ingredients

3 Tbsp. yeast 

1 tsp. brown sugar 

1 cup warm water

½ cup dark molasses 

½ cup boiling water 

2 Tbsp. butter

2 Tbsp. caraway seeds

2 tsp. salt

½ cup wheat germ

2¾ cups dark rye flour

2½–2¾ cups unbleached flour

Directions

Dissolve yeast and brown sugar in warm water. In large bowl, combine molasses, boiling water, butter, caraway seeds and salt, stirring until butter melts. Cool to lukewarm. Stir in yeast mixture and wheat germ. Stir in all of rye flour and as much unbleached flour as you can mix in with a spoon. Turn onto floured board. Knead in enough of remaining flour to make a medium-stiff dough that is smooth and elastic. Place in greased bowl, turning once to grease surface. Cover and let rise until doubled — about 1½ hours.

Punch down dough and divide in half. Cover and let sit for 10 minutes. Shape into 2 loaves and place in pans. Cover and let rise again until doubled — about 1 hour. Brush tops of loaves with water. With sharp knife, gently score tops of loaves diagonally at 2-inch intervals. Bake at 350°F for 45 minutes.

Makes 2 loaves.

—Janet Ueberschlag

Greek Easter Bread

Ingredients

1 pkg. yeast 

½ cup warm water 

2 cups warm milk 

2 cups & 1 Tbsp. sugar 

6–8 cups flour 

5 eggs

1 orange peel, grated 

1 lemon peel, grated 

½ tsp. crushed cardamom seeds 

½ lb. butter, melted 

1 egg white, beaten

Directions

Dissolve yeast in water. Add 1 cup warm milk, 1 Tbsp. sugar and 1½ cups flour to make a pudding-like batter. Cover and let stand in warm place for 1 hour.

Meanwhile, combine 2 cups sugar and eggs. Place 5 cups flour in large pan and add orange and lemon peel, cardamom, remaining 1 cup milk and melted butter. Stir in yeast mixture and then sugar-egg mixture. Add flour as needed to make a kneadable dough. Knead gently.

Place dough in clean, oiled pan, cover and let rise for about 8 hours. Punch down, knead lightly again and divide into 9 balls.

Shape each ball into a long strip — 18 to 24 inches — then braid 3 strips together. Place the

3 loaves on a greased cookie sheet, cover and let rise for 2 hours. Brush the top of the loaves with lightly beaten egg white and bake at 325°F for 30 minutes.

Makes 3 loaves.

—Patrick A. Thrasher

Sesame Wheat Bread

This recipe results in a somewhat heavy bread, which is particularly delicious toasted and spread with honey for breakfast.

Ingredients

4 cups milk, scalded 

½ cup packed brown sugar 

½ cup honey 

5 tsp. salt 

¾ cup butter 

4 pkgs. yeast

1¼ cups warm water

1 cup sesame seeds, 

lightly toasted

¾ cup wheat germ

6 cups whole wheat flour

6 cups unbleached flour

Directions

Combine scalded milk, sugar, honey, salt and butter and cool to lukewarm. Dissolve yeast in warm water and add to cooled milk mixture. Stir in sesame seeds, wheat germ and whole wheat flour. Add unbleached flour. Knead until dough is smooth and satiny. Cover and let rise until doubled — about 1 hour.

Punch down and let sit for 15 minutes. Divide into 4 loaves and place in greased loaf pans. Let rise until doubled — about 1 hour. Bake at 425°F for 45 to 55 minutes.

Makes 4 loaves.

—Heidi Magnuson-Ford

Honey Whole Wheat Buns

Ingredients

1 tsp. honey 

2 pkgs. yeast 

½ cup warm water 

2 eggs, beaten 

½ cup melted shortening 

¾ cup honey

¼ cup sugar

1 Tbsp. salt

2 cups milk, scalded & cooled

4 cups unbleached flour

3 cups whole wheat flour

Directions

Combine honey, yeast and water and let sit for 10 minutes. Mix together eggs, shortening, honey, sugar, salt, milk, 2 cups unbleached flour and whole wheat flour. Add yeast mixture. Knead dough with remaining 2 cups unbleached flour. Let rise until doubled in size — 1½ hours.

Punch down. Shape into rolls and place on greased cookie sheet. Let rise for another hour. Bake at 400°F for 10 to 15 minutes.

Makes 24 rolls.

—Laine Roddick

English Muffins

Ingredients

1 cup milk

2 Tbsp. sugar

1 tsp. salt

¼ cup butter

1 pkg. yeast

1 cup warm water

5½ cups flour

Cornmeal

Directions

Scald milk and stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast in warm water in large bowl and stir until dissolved. Add milk mixture and 3 cups of flour and beat until smooth. Add enough flour to make soft dough. On floured board, knead 10 minutes, adding flour as necessary. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.

Punch down and divide in half. On board, roll out dough to ½-inch thickness. Cut with 4inch round cutter. Roll in cornmeal and let stand for 30 minutes. Cook on medium-hot griddle for 15 minutes. Turn and cook for another 15 minutes.

Makes 24 muffins.

—Reo Belhumeur

Bread Pretzels

Ingredients

2 cups warm water 

1 Tbsp. dry yeast 

½ tsp. sugar

4½ cups whole wheat flour 

1 egg yolk, beaten 

Coarse salt

Directions

Dissolve yeast and sugar in warm water. Stir in the flour and knead for 8 to 10 minutes. Cover and let rise in a warm place until doubled in bulk.

Punch down and form into 12 small balls. Roll each out into a sausage shape, then form into pretzel shape. If desired, brush with beaten egg yolk and sprinkle with coarse salt. Allow to rise until not quite doubled. Bake at 475°F for about 10 minutes.

Makes 12 pretzels.

—Mary Flegel

Orange Chocolate Cookies

Ingredients

½ cup butter 

½ cup sugar 

1 egg 

2 tsp. grated orange rind 

2¼ cups flour

½ tsp. salt

1½ tsp. baking powder

Melted semisweet chocolate

Finely chopped nuts

Directions

Cream butter and add sugar, egg and orange rind. Mix flour, salt and baking powder and add to butter mixture.

Roll out on floured surface to about ⅛ inch and cut into desired shapes. Bake at 350°F for 10 minutes. Spread melted chocolate on cooled cookies and top with chopped nuts.

Makes 4 dozen cookies.

—Barbara & Dana Leahey

Peanut Butter Chocolate Chip Cookies

Ingredients

½ cup shortening 

½ cup brown sugar 

½ cup white sugar 

½ cup peanut butter 

1 egg, beaten 

½ tsp. vanilla

1½ cups flour

½ tsp. salt

½ tsp. baking soda

⅔ cup chocolate chips

¼ cup chopped peanuts

Directions

Cream together shortening and sugars. Add peanut butter and blend. Stir in egg and vanilla.

Mix together remaining Ingredients in a separate bowl, and then combine with creamed mixture.

Place by teaspoonful on greased cookie sheets and flatten with a fork. Bake at 350°F for 12 to 15 minutes.

Makes 3 to 3½ dozen cookies.

—Jane Lott

Italian Anise Cookies

Ingredients

2½ cups flour 

½ cup sugar 

3 tsp. baking powder

1 tsp. ground anise 

⅓ cup soft butter 

3 eggs

Directions

Sift together dry Ingredients and cut in butter. Beat in eggs with fork until dough is smooth. Mix well with hands.

Wrap in plastic and refrigerate overnight. Roll to ¼-inch thickness and cut into circles.

Bake on greased cookie sheet at 350°F for 

8 to 10 minutes, until lightly browned.

Makes 3 to 4 dozen cookies.

—Linda Townsend

German Springerle Cookies

Ingredients

6 eggs

3 cups sugar

6 cups flour

¾ cup whole anise seed

Directions

Beat eggs and sugar together with electric mixmaster on high until thick and creamy — about 4 minutes. Reduce speed to low and slowly add flour, scraping down and mixing thoroughly. Dough will be stiff.

Liberally flour a pastry board and scoop dough out onto it. Knead dough until it has a smooth surface, incorporating as much flour as necessary to keep it from sticking.

Clean off board and reflour. Using a regular rolling pin, roll dough into ¾-inch-thick rectangle. Flour springerle rolling pin and evenly press down design into dough. Cut cookies apart and place on greased cookie sheet that has been sprinkled with anise seed. Set aside overnight to dry.

Bake at 300°F for 10 minutes, or until bottoms are golden brown.

—Edith Cumming Coe

Italian Jam & Nut Cookies

Ingredients

4 eggs

1 cup oil

1¼ cups sugar

2 Tbsp. lemon juice

Flour

4 tsp. baking powder

Plum jam

1 cup raisins

1½ cups coarsely chopped walnuts

Directions

Beat together eggs, oil, sugar and lemon juice. Add enough flour to form soft dough. Add baking powder. Continue adding flour until a soft, but not sticky, dough is formed. Knead dough a little, then cut into 4 pieces.

Roll each piece of dough out ¼-inch thick. Spread jam on the dough, then sprinkle with raisins and nuts. Roll up like a jelly roll and seal the edges. Bake on a cookie sheet for 20 minutes at 350°F. Remove from oven and cut 1-inch thick at an angle. Turn off oven and return cookies to it until oven has completely cooled.

Makes 4 dozen cookies.

—Mary Andrasi

Banana Cookies

Ingredients

2¼ cups flour 

2 tsp. baking powder 

½ tsp. salt 

¼ tsp. baking soda 

⅔ cup butter

1 cup sugar

2 eggs

1 tsp. vanilla

6 oz. chocolate chips

1 cup mashed ripe banana

Directions

Sift together flour, baking powder, salt and baking soda. Cream together butter, sugar, eggs and vanilla. Add dry Ingredientsand blend well. Stir in chocolate chips and banana. Drop by teaspoonful onto greased cookie sheets. Bake at 400°F for 12 to 15 minutes.

Makes 4 dozen cookies.

—Linda Charron

Cranberry Cookies

This recipe results in a flavorful and colorful Christmas cookie which is not overly rich or sweet.

Ingredients

½ cup butter

¾ cup white sugar

¾ cup brown sugar

1 egg, beaten

¼ cup milk

3 cups flour

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 tsp. lemon juice

3 cups chopped cranberries

1 cup chopped nuts

Directions

Cream together butter and sugars. Add egg and milk. Sift together flour, baking powder, baking soda and salt and add to creamed

Ingredients, mixing well. Add lemon juice, cranberries and nuts.

Drop by teaspoonful onto greased cookie sheets and bake at 375°F for 15 minutes.

Makes 8 dozen cookies.

—Helen Hawkes

Banana Bars

Ingredients

½ cup butter

1 cup sugar

2 eggs

1 tsp. almond extract

2 cups sliced ripe bananas

2 cups flour

1 tsp. baking powder 

¼ tsp. salt 

¼ tsp. baking soda 

½ cup chopped almonds 

1 cup chopped dates 

Icing sugar

Directions

Cream butter and sugar. Beat in eggs one at a time until fluffy. Add almond extract and bananas. Sift together dry Ingredients and stir into batter. Add almonds and dates.

Spread in greased 9” x 13” baking pan and bake at 350°F for 30 minutes. While still warm, sprinkle lightly with icing sugar.

Makes 4 to 5 dozen bars.

—Ann Budge

Mom’s Chocolate Shortbread

 

Bread

Ingredients

¾ cup flour 

2 Tbsp. cocoa 

½ cup butter 

2 Tbsp. white sugar 

1½ tsp. salt 

2 eggs 

1¼ cups brown sugar 

1 Tbsp. flour 

½ tsp. baking powder

½ cup coconut 

¾ cup chopped nuts 

1 tsp. vanilla

Icing

Ingredients 

1 cup icing sugar 

2 Tbsp. butter 

1 heaping Tbsp. cocoa 

Boiling water

Directions

Combine flour, cocoa, butter, white sugar and

1 tsp. salt. Press into a greased 8-inch-square cake pan. Bake at 300°F for 20 minutes.

Cream together eggs, remaining ½ tsp. salt, brown sugar, flour and baking powder. Add coconut, nuts and vanilla and mix well. Pour over shortbread base. Raise oven temperature to 350°F and bake for 20 minutes.

To make icing, combine icing sugar, butter, cocoa and enough boiling water to make a creamy mixture. Pour over baked shortbread. Cut into squares.

Makes 2 to 3 dozen squares.

—Dianne Radcliffe

Nanaimo Bars

Ingredients

¾ cup & 1 Tbsp. butter

5 Tbsp. sugar

5 Tbsp. cocoa

1 tsp. peppermint extract

1 egg

2 cups finely crushed graham crackers

½ cup vanilla pudding

2 cups icing sugar

2 oz. unsweetened chocolate

Directions

Heat ½ cup butter, the sugar, cocoa and peppermint in saucepan. Beat in egg and stir until consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into a greased 8-inch square pan.

Cream together ¼ cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer.

Melt chocolate with remaining 1 Tbsp. butter, then pour over second layer. Let sit for a few minutes, then refrigerate for an hour before cutting.

Makes 3 dozen squares.

—Margie Hancock

Chocolate Chip Bars

Ingredients

½ cup butter 

1¼ cups brown sugar 

¼ cup white sugar 

2 eggs, separated 

½ tsp. vanilla

1 cup flour

1 tsp. baking powder

⅛ tsp. salt

Chocolate chips

1 cup coconut

Directions

Cream together butter, ¼ cup brown sugar, white sugar and egg yolks. Add vanilla. Sift together flour, baking powder and salt and add to creamed mixture. Spread in greased 9” x 13” pan. Sprinkle with chocolate chips.

Beat egg whites and remaining 1 cup brown sugar until stiff. Fold in coconut. Spread evenly over mixture in pan. Bake at 350°F for 20 to 

30 minutes. Cut into bars while still warm, then cool in pan.

Makes 3 dozen bars.

—Pauline Longmore

Chocolate Cheese Brownies

Ingredients

8 oz. cream cheese 

⅓ cup white sugar 

3 eggs 

½ tsp. vanilla 

2 oz. unsweetened chocolate

½ cup butter

1 cup brown sugar

¾ cup flour

¾ tsp. baking powder

¼ cup chopped nuts

Directions

Blend cream cheese, white sugar, 1 egg and vanilla until smooth. Melt chocolate and butter and cool. Cream together remaining 2 eggs and brown sugar and beat in chocolate mixture. Sift together flour and baking powder and mix into chocolate.

Pour half the batter into a greased 9-inch 

cake pan. Spoon cream cheese mixture on top, spread out carefully and pour remaining batter over all. Sprinkle with nuts. Bake at 350°F for

45 to 50 minutes.

Makes 1 to 2 dozen brownies.

—Linda Townsend

Scottish Currant Slices

Ingredients

Pastry for 2 double 9-inch pie shells 

1½ cups currants 

½ tsp. cinnamon 

¼ tsp. allspice 

1 Tbsp. butter 

1 Tbsp. lemon juice

½ cup sugar 

2 tsp. cornstarch 

½ cup water 

3½ cups thinly sliced apples 

Milk 

Sugar

Directions

Combine currants, cinnamon, allspice, butter, lemon juice and sugar in saucepan. Stir together cornstarch and water until smooth. Add to currant mixture and bring to a boil stirring constantly, then simmer for 5 minutes until very thick. Cool.

Divide pastry in half. Roll out one half and line a jelly roll pan with it, pressing the dough part way up the sides. Spread with cooled currant mixture and top with sliced apples. Roll out remaining pastry and lay on top, sealing edges so that the filling is enclosed.

Brush top with milk and sprinkle with sugar. Bake at 450°F for 10 minutes, reduce heat to 375° and continue baking for 20 minutes. Cut into squares when cool.

Makes 6 dozen squares.

—Elma MacLachlin

Orange Squares

Ingredients

½ cup shortening

1 cup sugar

1 egg

Juice & grated rind of 1 large orange

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 cup sour milk

1 cup raisins

Directions

Cream together shortening and sugar. Add egg and orange juice and rind. Sift flour, baking soda, baking powder and salt and add to creamed mixture alternately with sour milk. Stir in raisins. Place in greased 9” x 13” baking pan and bake at 350°F for 35 minutes. Let cool before cutting and removing from pan.

Makes 3 to 4 dozen squares.

—Orian Steele

Boterkoek

This is a well known and much loved traditional Dutch recipe.

Ingredients

1 cup butter

1 cup sugar

1 egg

1 tsp. almond extract

2 cups flour

Milk

Slivered almonds

Directions

Cream together butter and sugar. Add egg, almond extract and then flour, mixing well by hand. Press evenly onto cookie sheet, making a ½-inch-thick layer. Wet the surface lightly with milk and press in almond slivers. Bake at 375°F for 30 minutes. Cut into squares while still warm.

Makes 20 squares.

—Wilma Zomer

Coconut Squares

Ingredients

3 eggs 

2 cups brown sugar 

1 tsp. vanilla 

2 cups coconut 

½ cup chocolate chips

½ cup currants or raisins 

½ cup chopped walnuts 

½ cup wheat germ 

½ cup flour

Directions

Beat eggs until foamy. Add remainingIngredients and mix well. Spread in greased 9” x 13” pan and bake at 350°F for 30 minutes.

Makes 4 dozen squares.

Rhubarb Sour Cream Coffee Cake

Cake

Ingredients

½ cup butter

1½ cups brown sugar

1 egg

1 cup whole wheat flour

1 cup unbleached flour

1 tsp. baking soda

½ tsp. salt

1 cup sour cream

1½ cups rhubarb, cut into ½-inch pieces 

½ cup chopped walnuts or pecans 

Topping

Ingredients

½ cup butter 

1 cup sugar 

½ cup light cream 

1 tsp. vanilla

Directions

Cream together butter, brown sugar and egg until light and fluffy. Combine flours, baking soda and salt. Add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in rhubarb and nuts.

Spoon into well-greased 9” x 13” cake pan. Bake at 350°F for 35 to 40 minutes.

To make topping, combine butter, sugar, cream and vanilla in small saucepan. Heat until butter melts, then pour over cooled cake.

—Valerie Gillis

Apple Gingerbread

Ingredients

4 apples, peeled & sliced 

2 cups flour 

1½ tsp. baking soda 

½ tsp. salt 

½ cup sugar 

1 tsp. ginger

1 tsp. cinnamon 

½ cup butter 

¾ cup molasses 

1 egg 

1 cup boiling water

Directions

Place apples in greased 9” x 9” cake pan. Sift together flour, baking soda, salt, sugar, ginger and cinnamon. Add butter, molasses and egg and mix well. Add boiling water and beat well. Pour mixture over apples and bake at 350°F for 

30 minutes.

—Judy Wuest

Orange Sponge Cake

Cake

Ingredients

3 eggs, separated

¼ tsp. cream of tartar

1 cup sugar

2 tsp. grated orange rind

⅓ cup orange juice

1¼ cups flour

1½ tsp. baking powder

¼ tsp. salt

Glaze

Ingredients

Juice of 1 orange

¼ cup sugar

Directions

Beat egg whites with cream of tartar until stiff. Add yolks one 

at a time, beating well after each addition. Add sugar gradually, beating well. Add rind and juice.

Sift together flour, baking powder and salt and fold into liquid Ingredients. Place batter 

in greased tube pan and bake 

at 325°F for 18 to 20 minutes.

Combine orange juice and sugar to make glaze and pour over warm cake.

—Lee Robinson

Coconut Pound Cake

Ingredients

1 cup butter

2 cups sugar

5 eggs

3 cups flour

¼ tsp. salt

1 cup milk 

1½ cups coconut 

1 tsp. lemon juice 

½ tsp. vanilla

Directions

Cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Sift flour with salt and add alternately with milk to creamed mixture, beating after each addition. Add coconut, lemon juice and vanilla. Turn into greased and floured tube pan. Bake at 325°F for 90 minutes. Cool for 10 minutes, then remove from pan and cool on rack.

—Sheila Couture

Sour Cream Spice Cake

Ingredients

1 cup shortening

½ cup brown sugar

2 eggs, beaten

1 cup molasses

1 cup sour cream

1 tsp. salt

½ tsp. nutmeg

½ tsp. ginger

1 tsp. cloves

1 tsp. baking soda

1 tsp. cream of tartar

3 cups flour

1 cup raisins

½ cup chopped nuts

Directions

Cream together shortening and sugar. Add eggs, then molasses and sour cream. Combine salt, nutmeg, ginger, cloves, baking soda and cream 

of tartar with flour and add to creamed

Ingredients. Mix well, then stir in raisins and nuts. Place in greased 9-inch cake pan and bake at 350°F for 1 hour.

—Jan Johnson

Great Aunt Bessie’s Maple Cake

This recipe was developed by the contributor’s Great Aunt Bessie. It became such a favorite of the young members of the family that she continued to bake it on her birthday each year, when the family gathered for a reunion.

Cake

Ingredients

½ cup butter 

½ cup sugar 

½ cup maple syrup 

1 tsp. vanilla 

2 eggs, well beaten 

1¾ cups flour 

½ tsp. salt 

2½ tsp. baking powder

¼ cup milk 

½ cup chopped walnuts 

Frosting

Ingredients 

1 cup maple syrup 

2 egg whites 

Salt

Directions

Cream together butter and sugar. Gradually add maple syrup and vanilla and cream well again. Add eggs and mix well. Sift together dry Ingredients and add to creamed mixture alternately with milk. Stir in chopped nuts.

Pour into 2 greased and floured 8-inch cake pans. Bake at 375°F for 25 to 30 minutes.

To make frosting, cook maple syrup to soft ball stage. Beat egg whites with pinch of salt until peaks form. Add cooled syrup in fine stream, beating constantly. Frost cooled cake.

—Joyce Barton

Banana Yogurt Cupcakes

Ingredients

½ cup butter

1 cup honey

2 eggs

2 ripe bananas, mashed

2 tsp. lemon juice

1 tsp. grated lemon rind

1 cup whole wheat flour

1 cup & 2 Tbsp. unbleached flour

1 tsp. baking soda

½ tsp. salt

½ cup yogurt

Directions

Cream butter, then add honey and mix. Add eggs one at a time, beating well after each addition, then bananas. Stir in lemon juice and rind.

Sift together flours, baking soda and salt and add to creamed mixture alternately with yogurt. Spoon into prepared muffin tins and bake at 350°F for 15 to 20 minutes.

Makes 24 cupcakes.

—Linda Ewert

Carrot Walnut Cupcakes

Ingredients

1 cup oil

¾ cup brown sugar

2 eggs

1 tsp. vanilla

1½ cups flour

1½ tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

2 cups finely shredded carrots

1 cup finely chopped walnuts

Directions

Combine oil, sugar, eggs and vanilla in large bowl. Beat until thick. Sift together flour, baking soda, salt, cinnamon and nutmeg and add to creamed

Ingredients. Stir in carrots and walnuts. Place in prepared muffin tins and bake at 350°F for 20 minutes.

Makes 18 to 20 cupcakes.

—Anne Sanderson

Coconut Black Walnut Pound Cake

This is a delicious, moist, heavy cake, equally successful with black or regular walnuts.

Ingredients

2 cups sugar

1 cup oil

4 eggs, beaten

3 cups flour

½ tsp. baking soda

½ tsp. salt

½ tsp. baking powder

1 cup buttermilk

1 cup chopped black walnuts

1 cup flaked coconut

2 tsp. coconut extract

Directions

Combine sugar, oil and eggs and beat well. Mix together flour, baking soda, salt and baking powder. Add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in walnuts, coconut and extract. Pour into greased and floured 10-inch bundt pan and bake at 325°F for 65 minutes.

—Dorothy Hollis

Greek Walnut Cake

The honey syrup for this cake can also be used for baklava.

 

Cake

Ingredients

¾ cup oil

½ cup honey

3 eggs

2 tsp. grated orange rind

1 cup flour

1½ tsp. baking powder

½ tsp. cinnamon

¼ tsp. salt

⅛ tsp. nutmeg

⅓ cup milk powder

1½ cups finely chopped walnuts

Syrup

Ingredients

1 lemon

1 cup sugar

2” stick cinnamon

2 whole cloves

1 cup honey

1 Tbsp. brandy

Directions

To make cake: Beat oil and honey until light — about 5 minutes. Beat in eggs, one at a time. Add orange rind. Sift together all dry Ingredients except walnuts. Add to liquid mixture alternately with ¼ cup water. Stir in walnuts. Bake in a greased 9” x 9” pan at 350°F for 35 minutes, or until a toothpick inserted in the center comes out clean.

To make honey syrup: Juice the lemon, reserving 1½ tsp. of juice. Place the lemon rind in a heavy saucepan with 1 cup water, sugar, cinnamon stick and cloves. Bring to a boil, lower heat and cook without stirring for about 25 minutes, or until 230°F is reached on a candy thermometer. Pick out rind and spices. Stir in lemon juice, honey and brandy. Cool. Makes 2 cups.

—Susan O’Neill

Traditional Lithuanian Honey Cake

Ingredients

4 eggs

¾ cup sugar

¾ cup honey

½ cup oil

1 cup milk

3 tsp. baking powder 

½ tsp. baking soda 

2½ cups flour 

1 Tbsp. mixed spices (cinnamon, cloves, ginger, cardamom)

Directions

Beat eggs, then add sugar, honey, oil and milk. Sift together baking powder, baking soda, flour and spices, and add to liquid Ingredients. Stir to blend. Pour into greased bundt pan, and bake at 350°F for 1 hour.

—Linda Barsauskas

Russian Poppy Seed Cake

Loaded with poppy seeds, this is an irresistible cake. All the tasters in Vermont ate more of this cake than they needed and still came back for more.

Ingredients

2 cups poppy seeds

2 cups milk

1 cup honey

1½ cups butter

1 cup sugar

5 eggs, separated

1 tsp. almond extract 

1½ cups whole wheat flour 

1½ cups white flour 

2 tsp. baking powder 

½ tsp. salt

Directions

Heat poppy seeds, milk and honey to boiling point, then set aside to cool.

Cream together butter and sugar, then add egg yolks and almond extract. Sift together flours, baking powder and salt. Add flour mixture and poppy seed mixture alternately to creamed mixture, beating well. Gently fold in stiffly beaten egg whites. Pour into greased and floured bundt pan. Bake at 350°F for 40 to 50 minutes.

—Christine A. Lichatz

Cream Cheese Pound Cake with Cranberries

For orange rind rich with flavor, dry orange peels (preferably from Mandarin oranges), then grind them. They can be stored in a tightly capped jar or in the freezer.

Ingredients

1 cup butter 

½ lb. cream cheese 

4 eggs 

2 cups brown sugar 

1 tsp. vanilla

1 Tbsp. dried orange rind soaked in 1½ Tbsp. lemon juice 

2¼ cups flour 

1½ tsp. baking powder 

1 cup cranberries with ¾ tsp. orange rind

Directions

Beat butter and cream cheese until fluffy. Add eggs one at a time, beating until fluffy after each addition. Add sugar and beat well, then add vanilla and orange rind-lemon juice mixture. Sift flour and baking powder together, then fold into creamed mixture. Drop half the batter into bundt pan that has been greased and dusted with brown sugar. Sprinkle liberally with cranberries and top with remaining batter. Bake at 350°F for 60 to 70 minutes.

—Helen P. Slama

Double Chocolate Zucchini Cake

A great way to get zucchini into zucchini haters, this cake improves in flavor if allowed to sit for a day before it is eaten.

Ingredients

3 cups flour

1½ tsp. baking powder

1½ tsp. cinnamon

1¼ tsp. salt

1 tsp. baking soda

⅛ tsp. cloves

1½ cups oil

2⅓ cups packed brown sugar

4 eggs

2 oz. unsweetened chocolate, melted

3 zucchini, grated

1 cup chocolate chips

1 cup chopped nuts

Directions

Combine flour, baking powder, cinnamon, salt, baking soda and cloves and set aside. Beat together oil and sugar, then add eggs, one at a time, beating well after each addition. Gradually beat in melted chocolate, then dry Ingredients. Beat until smooth. Fold in zucchini, chocolate chips and nuts. Pour into greased and floured bundt pan and bake at 350°F for 1 hour 20 minutes. Frost with Chocolate Cake Glaze (page 430).

—Debra J. Eddy

Tiger Cake

This cake combines with great success the flavors of chocolate and orange. It is a cake that can be made in a hurry and served simply sprinkled with confectioners’ sugar.

Ingredients

½ cup butter

1 tsp. salt

½ tsp. vanilla

1¼ cups sugar

2 eggs

2½ tsp. baking powder

2 cups flour

⅔ cup milk

1 oz. unsweetened chocolate or 3 Tbsp. cocoa

2 Tbsp. grated orange rind

Directions

Cream together butter, salt, vanilla and sugar, then add eggs, one at a time, beating well. Sift together dry Ingredients and add to creamed mixture alternately with milk. Divide batter in half.

Melt chocolate (or dissolve cocoa in 2 Tbsp. water) and add to half of batter. Add orange rind to other half. Pour orange batter into greased 9” x 9” pan. Pour chocolate batter on top and cut through with a knife, just enough to create a marbled effect. Bake at 350°F for 30 minutes. Frost with Orange Frosting (page 430).

—Donna Parker

Pumpkin Bundt Cake

Our tester says, “This cake will become a family favorite in our house. It mixes up fast and is a moist, lightly spiced cake.”

Ingredients

3 cups flour

2 tsp. baking soda

2 tsp. baking powder

3 tsp. cinnamon

1 tsp. salt

4 eggs, beaten

2 cups sugar 

1¼ cups oil 

2 cups cooked, mashed pumpkin 

½ cup chopped pecans 

½ cup chocolate chips

Directions

Sift flour, baking soda, baking powder, cinnamon and salt together twice. Beat eggs and sugar together. Add oil and pumpkin, then blend in flour mixture. Fold in pecans and chocolate chips. Bake in greased and floured bundt pan at 350°F for 60 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack.

—Gladys Sykes

Sweet Potato Cake

Ingredients

½ cup shortening

1 cup sugar

2 eggs

1 cup cooked, mashed sweet potato

2 cups flour

½ tsp. salt

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. cloves

½ tsp. cinnamon

½ tsp. nutmeg

½ cup milk

½ cup chopped nuts

Directions

Cream together shortening and sugar, then add eggs, beating after each addition. Add sweet potato. Sift together flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Add to creamed mixture alternately with milk. Fold in nuts. Bake in greased bundt pan at 350°F for 

45 to 50 minutes.

—Betty Hay

Chocolate Brownie Cake

“A friend, knowing my love of chocolate, created this cake for my birthday a few years ago — it’s a chocolate-lover’s dream come true.”

Ingredients

6 oz. unsweetened chocolate

¾ cup butter, softened

2¼ cups sugar

4 eggs

1 tsp. vanilla

2 cups flour

1½ tsp. baking powder

¼ tsp. salt

1½ cups milk

Directions

Melt chocolate and set aside to cool. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in chocolate and vanilla. Sift flour, baking powder and salt together, then add to creamed mixture alternately with milk. Grease and flour three 9-inch cake pans and divide batter among them. Bake at 350°F for 25 to 30 minutes.

—Bobbie Nelson 

Applesauce Cake

“This is my grandmother’s recipe — it takes me back to my visits to her house, where the kitchen was filled with the smell of cinnamon and cloves.”

Ingredients

1 cup sugar

½ cup butter 

1 egg 

1 cup applesauce 

1 tsp. baking soda 

1 cup flour

salt

1 tsp. cinnamon

1 tsp. allspice

1 cup raisins

1 cup chopped walnuts

Directions

Cream together sugar and butter, then beat in egg. Mix together applesauce and baking soda. Sift together flour, salt, cinnamon and allspice. Add applesauce and dry Ingredients alternately, in thirds, to creamed mixture. Fold in raisins and nuts. Pour into greased loaf pan and bake at 375°For 50 to 60 minutes.

—Jeanne Reitz

Upside-Down Macaroon Cake

Ingredients

⅓ cup butter 

2 cups sugar 

3 eggs, separated 

1¼ cups milk 

1 cup flour

1 tsp. baking powder 

coconut 

2 Tbsp. cornstarch 

salt 

1 tsp. vanilla

Directions

Cream together butter and ½ cup sugar. Add 2 egg yolks, ½ cup milk, flour and baking powder and mix well. Place in two 8-inch cake pans lined with waxed paper. Beat 3 egg whites with 1 cup sugar until stiff and glossy. Spread over cakes and sprinkle with coconut. Bake at 350°F for 20 to 30 minutes, or until golden brown.

Meanwhile, prepare filling: Combine remaining ½ cup sugar, cornstarch, salt, remaining egg yolk and vanilla in heavy pot. Add remaining milk slowly while cooking over medium heat. Cook until thickened. Spread as filling between cooled cake layers. 

—Jane Matthews 

Gâteau Marguerite

“This recipe originated in a Belgian convent. It is dense and rich — just dust with icing sugar to serve.” Our tester says this is one of the three best cakes he has ever eaten.

Ingredients

1 cup butter 

1¼ cups sugar 

¼ tsp. salt 

juice of 1 lemon 

4-5 eggs, separated

3 cups flour

1 Tbsp. baking powder

8 oz. semisweet chocolate, chopped

2 cups ground hazelnuts

Directions

Beat together butter, sugar, salt, lemon juice and egg yolks until creamy. Stir in flour, baking powder, chocolate and nuts. Beat egg whites until stiff, then gently fold into batter. Pour into well-greased and floured 9½-inch springform pan. Bake at 350°F for 1 to 1½ hours, or until toothpick inserted in middle comes out clean.

—Trudi Keillor

Mama’s Johnny Cake

“My grandmother lived in a grand house in Toronto and entertained a great deal. This recipe was served often, even to the likes of Mrs. Timothy Eaton Senior, who summoned my grandmother’s cook for the recipe.”

Ingredients

¼ cup butter

1 cup sugar

2 eggs, beaten

1 cup flour

3 tsp. baking powder

1 cup cornmeal

2 Tbsp. beef or chicken stock

1 cup milk

Directions

Cream butter then blend in sugar and eggs. In another bowl, sift together flour and baking powder, then stir in cornmeal. Add stock to milk. Mix dry Ingredients and milk mixture alternately into butter-sugar mixture.

Pour into a 9” x 9” pan and bake at 375°F for 30 to 40 minutes. Serve warm as an alternative to rolls or bread.

—Mary Matear

Coconut Cream Frosting

Ingredients

1 cup coconut

3 oz. cream cheese

¼ cup butter

3 cups icing sugar

1 Tbsp. milk

½ tsp. vanilla

Directions

Toast coconut and cool. Cream cheese with butter, then add sugar, milk and vanilla. Beat until smooth, then stir in half the coconut. Frost cake and top with remaining coconut.

Frosts a 9” x 13” cake.

—Paddi Caldwell

Chocolate Cake Glaze

Ingredients

1 cup icing sugar 

1 Tbsp. butter, melted 

salt

2 Tbsp. corn syrup

½ tsp. vanilla

1 oz. semisweet chocolate curls

Directions

Beat together sugar, butter and salt, then add corn syrup, 2 Tbsp. water and vanilla, stirring until smooth. Garnish cake with chocolate curls after spreading with glaze.

Frosts a bundt cake.

—Debra J. Eddy

Chocolate Cream Frosting

Ingredients

5 oz. semisweet chocolate 

½ cup sugar 

3 eggs

2 Tbsp. coffee liqueur 

1 cup softened butter

Directions

Melt chocolate and let cool. Mix sugar and eggs in top of double boiler and cook, stirring constantly, until thickened. Remove from heat and pour into glass or metal bowl. Fold in chocolate and coffee liqueur, then beat in butter in chunks until smooth. Chill.

Frosts a 2-layer cake.

—Bobbi Hobbs

Orange Frosting

Ingredients

1 egg yolk, beaten

3 Tbsp. butter

2 cups icing sugar

3 Tbsp. orange juice 

1 tsp. grated orange rind 

salt

Directions

Combine all Ingredients and beat well.

Frosts a 9” x 9” cake.

—Donna Parker

 

Vanilla Butter Frosting

Ingredients

4 Tbsp. softened butter 

2 Tbsp. yogurt

1 tsp. vanilla

2 cups icing sugar

Directions

Beat butter until light and fluffy, then add remaining Ingredients. Beat well.

Frosts a 2-layer cake.

—Marcia D. Powers

Honey Nut Bread

The cottage cheese adds an interesting dimension to this exceptionally moist and flavorful bread.

Ingredients

3 cups white flour

2 Tbsp. yeast

1 tsp. salt

1 cup cottage cheese

4 Tbsp. butter

½ cup honey

2 eggs

2–2½ cups whole wheat flour

½ cup rolled oats

⅔ cup chopped walnuts

Directions

In a large bowl, mix 2 cups white flour, yeast and salt. Heat 1 cup water, cottage cheese, butter and honey in a saucepan until just warm. Add to flour mixture. Beat in eggs. Stir in whole wheat flour, oats and nuts. Add remaining white flour. On a floured surface, knead dough until smooth and elastic, adding more white flour if dough is sticky. Let dough rise in a warm place until it has doubled in size — about 1 hour.

Punch down dough and divide into thirds. Shape loaves and place in greased bread pans. Let rise until doubled — about half an hour. Bake at 350°F for 45 minutes, or until the loaf sounds hollow when tapped.

Makes 3 loaves.

—Shirley Millerifax, Nova Scotia