RS&H Family Fare Weldon Baird Photographer and Designer
Egg less Milkless Cake . . . . . .page 12 Molasses Cake . . . . . . . . . . . . .page 14
Bread
Pound Cake . . . . . . . . . . . . . . .page 16 Jim’s Pumpkin Cake . . . . . . . .page 18 Cornflake Crunch . . . . . . . . . page 23 No Bake Cookies . . . . . . . . . . page 24 Peanut Brittle . . . . . . . . . . . . . page 26 Orange Salad . . . . . . . . . . . . . page 30 5 cup Salad . . . . . . . . . . . . . . . page 32
Cakes
Holiday Treats
Fruit Salads
Breads
Ingredients 1 cup yellow cornmeal 1 cup sifted all-purpose flour 1 T. baking powder ½ t. Salt 3 T. shortening ž cup milk 1 egg, beaten
Corn Meal Dumplings
Directions 1. Sift together cornmeal, flour, baking powder, and salt. 2. Cut in shortening until mixture resembles coarse crumbs. 3. Add milk and eggs, mixing lightly. 4. Drop dumplings by tablespoonfuls into boiling liquid (such as chicken stock). 5. Cover and cook about 15 minutes without lifting cover. Serves 6.
Ingredients 2 cups self-rising flour 1 cup milk 6 T. mayonnaise 3 T. shortening 1 egg, beaten
Mayo Biscuits
Directions 1. Sift together until well blended. 2. Drop by tablespoonfuls onto greased baking sheet. 3. Cook at 400 degrees for 12 minutes. Serves 10.
Cakes
Ingredients 4 T. Crisco 1 t. Cinnamon 2 T. cocoa 1/3 t. Ginger 1 cup sugar 1 cup cooked raisins (reserve 1 cup water raisins were cooked in) 2 t. Baking soda 2 ½ cups self-rising flour ½ cups nuts, chopped (walnuts or pecans)
Eggless, Milkless, Butterless Cake
Directions 1. Mix Crisco, cinnamon, cocoa, ginger, sugar, nuts, and raisins. 2. Beat 2 t. Soda into 1 cup raisin juice (reserved water from cooking raisins. Mixture will fizz). 3. Add to cake mixture. 4. Beat in flour. 5. Pour into greased square cake pan. 6. Bake at 375 for about 30 minutes.
Ingredients 1 egg, beaten lightly 1 ½ cups self-rising flour 1/3 to ½ cup butter, Plus 2 T. ¾ cup molasses ¼ cup sugar 1 t. Baking soda 1 cup hot water 1 t.
Molasses Cake
Directions 1. Beat the egg slightly. 2. Add butter, molasses, and sugar and cream well. 3. Add flour and vanilla. 4. Put baking soda in the cup molasses came out of and fill up the cup with hot water. (Mixture will fizz) 5. Pour into flour mixture. 6. Beat quickly and pour into a well-greased and floured pan. 7. Bake at 375 for 25 minutes.
Ingredients 1⁄2 lb salted butter 1 2⁄3 cups sugar 5 eggs 2 cups all-purpose flour 1⁄2 teaspoon salt 1 1⁄2 teaspoons vanilla extract 1 tablespoon milk
Pound Cake
Directions 1. Grease and flour a 9x5 loaf pan. 2. With a mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running. 3. Once all the sugar has been added, beat until the mixture is fluffy. 4. Slowly add eggs, one at a time, mixing each egg well into the creamed mixture. 5. Add the flour and salt, mix until smooth. 6. Add vanilla extract and milk; mix until smooth. 7. Pour into the loaf pan. 8. Bake for 75 to 90 minutes or until golden brown.
Ingredients 4 eggs (beaten well one at a time) 3 cups sugar 2 cups cooked pumpkin 1 cup cooking oil 3 1/3 cup self-rising flour ½ cup milk 1 ½ t. Salt 2 t. Cinnamon 1 t. Nutmeg 2 t. Baking soda 1 cup raisins 1 cup chopped nuts (walnuts or pecans)
Jim’s Pumpkin Bread
Directions 1. Combine dry ingredients. 2. Combine wet ingredients and add to dry ingredients. 3. Mix well. 4. Bake in greased loaf pans at 350 for 60 to 70 minutes or until a toothpick comes out clean.
Holiday Treats
Ingredients 1 cup sugar 1 cup white corn syrup 12 ounces peanut butter 6 cups plain cornflakes
Cornflake Crunch
Directions 1. Combine syrup, and sugar in a 3-quart heavy saucepan, cover, and bring to a boil. 2. Remove from heat and stir in peanut butter. 3. Add corn flakes and stir well until coated with mixture. 4. Drop by spoonfuls onto waxed paper. Keeps in an airtight container for weeks.
Ingredients 2 cups sugar 1/2 cup milk 1 stick (8 T.) butter 1/4 cup cocoa powder 3 cups rolled oats 1 cup peanut butter 1 T. vanilla Large pinch of salt
No Bake Cookies
Directions 1. Line a baking sheet with wax paper or parchment. 2. Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. 3. Remove from the heat. 4. Add the oats, peanut butter, vanilla and salt, and stir to combine. 5. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Ingredients 3 cups sugar 1 cup white corn syrup 1 cup water 1 ½ t. Vanilla 1 heaping t. baking soda 2 ½ cups raw peanuts
Peanut Brittle
Directions 1. Combine water, syrup, and sugar in heavy saucepan and cook until it spins a thread when a ¼ teaspoon amount is dropped in a glass of water. 2. Add 2 ½ cups raw peanuts. 3. When mixture comes to a boil, cook for 8 minutes. 4. Add 1 ½ teaspoon vanilla. 5. Add 1 heaping teaspoon of baking soda. 6. Stir briskly. 7. Pour into well butter jelly roll pan and let cool. 8. Break apart after one hour of cooling. Keeps in an airtight container for weeks.
Fruit Salads
Ingredients 2 cups Cool Whip 1 cup cottage cheese (small curd) 1 package orange Jello 2 small cans mandarin oranges, drained
Orange Salad
Directions 1. Combine all ingredients into a bowl. 2. Stir together carefully, folding together lightly. 3. Chill or serve at once. (Reserve some mandarin slices for finished product dĂŠcor)
Ingredients 1 cup pineapple tidbits, drained 1 cup mandarin oranges, drained 1 cup miniature marshmallows 1 cup sweetened flaked coconut 1 cup sour cream
5 Cup Salad
Directions 1. Combine all ingredients into a bowl. 2. Stir together carefully, folding together lightly. 3. Chill or serve at once. (Reserve some mandarin slices, marshmallows, and pineapple tidbits for finished product dĂŠcor)
Weldon Baird Photographer and Designer.