Recipes

Aunt Jen’s Date Bread

1 ½ cups chopped, pitted dates 1 ½ cups boiling water 1 cup sugar 1 tablespoon melted butter 2/3 cup flour ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon vanilla 1 egg

In a medium bowl combine the dates and the boiling water; let cool.

In a separate bowl, combine the sugar and melted butter. Add the flour and stir well.

Mix the salt and baking soda and add to dates and water – it will foam slightly (more if baking soda is fresh). Add the date mixture and the vanilla to the flour mixture. Stir well. Lastly, add the egg and stir thoroughly.

Bake in a greased loaf pan at 350° F for 1 hour.

Peg's Note: Dad always said he cold tell when it was fall by the smell of date bread baking. The first real cold snap in weather used to remind me of date bread and cream cheese.

Banana Bread

1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, room temperature 2 large eggs 3 ripe bananas 1 tablespoon milk ½ teaspoon ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix the flour, baking powder, baking soda, and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into a buttered 9x5x3-inch bread pan.

Bake at 325° F for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.

Hannah Greene

Cheese Crackers

3 cups flour 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon dry mustard ½ teaspoon paprika 1 cup butter 2 cups cheddar cheese, finely shredded 2 egg yolks Cold water

Sift dry ingredients into a bowl. Rub in butter with fingers until finely blended. Add cheese. Mix to a stiff (but not too crumbly) dough with egg yolks and a little water, using a fork.

Turn out onto a floured board and knead lightly until smooth. Wrap and refrigerate for 1 hour.

Roll pastry thinly, cut with cutters into rounds. Bake at 425° F on greased sheets for about 10-12 minutes. Remove to wire racks to cool completely. Store the crackers in an airtight tin.

Peg's Note: These are perfect as is, but I like to sandwich two together with a dab of cream cheese in the middle

Digestive Crackers

¾ cup whole-wheat flour ¼ cup all-purpose flour ½ teaspoon baking powder 1 tablespoon oatmeal 4 tablespoons butter 4 tablespoons brown sugar 3-4 tablespoons cold milk

Sift the flours and baking powder together into a bowl. Add oatmeal. Rub in the butter with fingertips. Add sugar. Continue to mix with fingertips until well mixed. Using a fork, stir in milk to forma paste. Turnout onto a floured surface and knead lightly until smooth.

Roll out thinly. Cut into rounds with a 2 ½-inch cookie cutter. Transfer to greased cookie sheets and prick all over with a fork.

Bake crackers at 375° F for about 15-18 minutes, or until pale gold. Cool on wire racks thoroughly before storing.

Peg's Note: A delicious brown-sugar-tasting crisp cracker.

Dutch Babies

For EACH individual to be served: ¼ cup flour ¼ cup milk 2 large eggs

Pre-heat the oven to 400° F. Place a pat of butter into individual baking dishes, or several pats into a large cast iron skillet. Pre-heat these in the oven until the butter is melted and bubbling merrily.

Combine the milk and flour in a mixing bowl. With an electric mixer on high, add the eggs, one at a time. Beat constantly. When the mixture is frothy, pour mixture into the pre-heated dishes or skillet. Reduce heat to 350° F and bake for about 20 minutes, until crispy-brown. Serve with a lemon wedge and powdered sugar.

Chip Ross-Gardes

Chip’s Note: This has always been a Sunday morning family favorite! This recipe can be used to make individual servings, or one large spectacular “Baby”. In the summer, we tap the Dutch Babies with fresh strawberries or other fruit.

French Bread

6 cups flour 2 ½ packages active dry yeast 1 ½ teaspoon salt 2 cups warm water (110ºF ) 1 tablespoon cornmeal 1 egg white 1 tablespoon water

In a large bowl, combine 2 cups flour, yeast, and salt. Stir in 2 cups warm water and beat until well blended. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for 8-10 minutes. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled.

Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Brush tops of loaves with beaten egg white. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

Make 3-4 diagonal cuts about ¼-inch deep on top of loaf. Bake at 375° F for 15-20 minutes. If necessary, cover bread

French Puffs

½ cup sugar 1/3 cup butter 1 egg 1 ½ cups flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ teaspoon nutmeg ½ cup milk 6 tablespoons butter ½ cup sugar 1 teaspoon cinnamon

In a large bowl, cream sugar, butter, and egg. Sift together flour, baking powder, salt, and nutmeg and add to creamed mixture alternately with milk, beating well after each addition. Spoon into greased muffin tins.

Bake puffs at 350° F for 20-25 minutes.

In a small saucepan, melt the 6 tablespoons of butter. Combine ½ cup sugar and 1 teaspoon cinnamon in a small bowl. Remove puffs from oven, immediately dip tops in butter, then cinnamon sugar.

Peg's Note: These are great!

French-Style Crusty Rolls

1 package active dry yeast 1½ cups warm water 3¼ cups flour 1½ teaspoon salt Cornmeal

Egg White Glaze: 1 egg white lightly beaten with 1 teaspoon water.

Sprinkle yeast into warm water in a large mixing bowl; let stand until dissolved. Gradually add flour, beating until smooth. Turn out onto a lightly floured surface and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a towel and let rise in a warm place until doubled in size, about 1½ hours. Punch dough down and cover with a towel and let rise again until almost doubled in size.

Turn out onto a floured surface and knead lightly. Cut into 18 equal pieces and shape each piece into a round ball. Place on greased baking sheet that is lightly sprinkled with cornmeal. Brush with Egg White Glaze. Place in a warm place to rise. Make a tent with a tightly wrung out towel to cover the rolls while they are rising. This helps make the crust crispy.

Place a pan of hot water on the lower rack of the oven and preheat to. When the rolls have doubled in size, brush again with glaze

Bake at 375° F for 15. Brush again with glaze and bake 15 minutes longer, or until golden brown.

Graham Crackers

1 cup butter 1 cup sugar 2 cups milk 2 cups white flour 2 teaspoon baking soda 1 teaspoon salt 3 cups graham flour

Melt butter and then add sugar, milk, white flour sifted with baking soda, and salt. Add the 3 cups of graham flour, or more as needed, until you have very stiff dough. Roll dough very thin and then cut in squares or rounds. Prick surfaces a few times.

Bake crackers at 400° F for about 10 minutes, or until lightly browned. Cool and dry thoroughly before storing.

Peg's Note: Simply delicious plain, with butter, or with peanut butter.

♥ Graham flour is named after Sylvester Graham, the earliest of the 19th century health reformers. Born in 1794 Mr. Graham was a very gifted orator and his lectures were very popular on what became known as “The Graham System” vegetarianism lifestyle -ideas that were vastly unheard of at the time.  

Hamburger Buns

1/3 cup instant nonfat milk powder ¼ cup sugar 2 packages yeast 1 tablespoon salt 1/3 cup butter, softened 1 ½ cup warm water (120° – 130° F) 5 ½ – 6 1/c cups white flour

Combine milk powder, sugar, yeast, salt, and 2 cups flour in a large bowl. Cut in softened butter. Stir in warm water slowly, blending well. Beat 2 minutes at medium speed of an electric mixer. Blend in ¾ cup flour and beat 2 more minutes at high speed. Scrape bowl often.

Make a stiff dough by blending in as much of the remaining flour as necessary. Knead dough on floured board for 8 – 10 minutes. Place dough in a greased bowl to rise for about 45 minutes. Punch down and allow to rise again for 20 minutes. Divide dough in half and divide each half into six pieces. Shape pieces into balls, flatten into bun shapes, and place 2 inches apart on a greased cookie sheet. Allow to rise one more time, about 1 hour.

Bake at 375° F for 15-20 minutes.

Peg's Note: Fill cooked buns with tuna mixed with onions, pickles, mayonnaise, and grated cheese. Wrap in foil and freeze. Bake at 350° F for 15 minutes. Super!

Italian Parmesan Bread

1 package active dry yeast ¾ cup warm water 2 tablespoons sugar 1 teaspoon salt 3 cups flour 4 eggs ½ cup butter, softened 1 cup freshly grated Parmesan cheese 1 cup shredded Monterey Jack cheese 1 teaspoon dried oregano (optional)

Dissolve yeast in warm water in a large bowl; let sit 10 minutes. Add sugar, salt, and 1 cup of the flour; beat well. Add 3 eggs, one at a time; beat until smooth. Beat in butter and enough remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and satiny. Place in a greased bowl; butter top of dough lightly. Cover with a towel and let rise in a warm place until doubled in size. Turn out onto a floured surface and knead lightly. Roll out into a rectangle about 10 to 16 inches.

Beat remaining egg and blend in cheeses and oregano. Spread filling over dough. Roll up dough firmly from narrow end. Shape into a round by folding ends underneath. Place in a greased 2-quart round baking dish (preferably one with straight sides about 3 inches high). Cover and let rise in a warm place until doubled in size.

Bake at 350ºF for 40 minutes or until golden brown and loaf sounds hollow when thumped. Cool 10 minutes before removing from baking dish.

Lemon Pepper Crackers

½ cup flour 1 teaspoon coarsely ground black pepper 1 teaspoon lemon rind 2 tablespoons cold butter, cut into pieces 1 tablespoon sour cream 1 ½ teaspoon lemon juice Coarse salt for sprinkling on crackers

Blend flour, pepper, rind, and butter in a bowl until mix resembles cornmeal. Add sour cream and lemon juice and toss mix until it just forms a dough. Add 1 teaspoon water if necessary. Gather dough into a ball, wrap it in plastic, and chill for about 15 minutes.

Roll out dough 1/16-inch thick on floured board. Cut into 2-inch rounds. Bake crackers, sprinkled with salt, on ungreased baking sheets at 375° F for about 10-12 minutes, or until golden. Cool on wire racks thoroughly before storing.

Peg's Note:Tart and Peppery

Monkey Bread

1 package active dry yeast ¼ cup warm water 1 cup milk 1 cup butter 2 tablespoons sugar 3 eggs 1 teaspoon salt 4 cups flour Cinnamon sugar mix

Sprinkle yeast into warm water. Let stand until dissolved. Heat milk and ½ cup butter together until warm. Pour into a bowl. Add sugar and eggs and beat until smooth. Stir in dissolved yeast mixture and salt. Add 1 cup flour and beat until smooth. Gradually add enough of the remaining flour to make a soft dough.

Turn out onto a lightly flour surface. Knead until smooth and satiny. Place in a greased bowl, turning to coat. Cover with a clean cloth and let rise in a warm place until doubled in size. Punch dough down and knead lightly.

Melt remaining butter. Roll dough out to 1/3-inch thick. Cut dough in circles. Dip each piece in butter to coat both sides, then dip in cinnamon sugar. Place in overlapping layers in a greased 10-inch ring mold. Cover pan with a towel. Place in a warm place to rise, about 45 minutes.

Bake in a 350° F oven for 35 minutes or until nicely browned. Turn out onto a large plate and serve while warm. Bread can be cooled completely and wrapped airtight and frozen. Allow to thaw and reheat before serving.

Pizza Crust

1 package dry yeast 1/8 cup warm water (about 110ºF) 1 ½ tablespoons oil ¼ teaspoon salt 2 2/3 cups flour

Dissolve yeast in warm water.

Combine yeast mixture with oil, salt, and flour; knead until dough is soft and smooth.

Pat dough out to 12 inches. Top with favorite pizza toppings. Bake at 400° F for 15-20 minutes.

Plain Crackers

4 cups flour ¾ cup sour milk ½ teaspoon baking soda 1 teaspoon salt 1 cup butter

Sift dry ingredients together and cut in butter with a knife and fork or fingertips. Dough should be stiff. Work it thoroughly for 10 minutes. Roll out on floured board very, very thinly. Cut into circles and prick tops with a fork.

Place on greased cookie sheets. Bake crackers at 400° F for about 10 minutes, or until lightly browned.

Portuguese Sweet Bread

1 package active dry yeast ¼ cup warm water ½ cup milk ¼ cup butter ½ cup sugar ½ teaspoon salt 2 eggs 2 teaspoons grated lemon peel 3½ cups flour

Egg Glaze: 1 egg yolk beaten with 1 tablespoon milk

Sprinkle yeast into warm water and let stand until dissolved. Heat milk and butter until butter melts; pour into a mixing bowl containing sugar and salt and let cool to lukewarm. Add eggs one at a time; stir in lemon peel and yeast mixture. Gradually beat in flour, adding enough to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a towel and let rise in a warm place until doubled in size.

Turn out onto a lightly floured surface and knead gently. Shape into a flat cake about 9 inches in diameter. Place in a greased 9-inch spring form pan, with removable bottom, or on a greased baking sheet. Cover with a towel and let rise in a warm place until double in size. Brush with Egg Glaze.

Bake at 325° F for 35 to 40 minutes or until golden brown. Let cool on a wire rack, and then remove from pan.

---

Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES