Category Archives: Buffalo

baking, Breads, Buffalo, Buffalo History, Desserts, Larkin, Larkin Housewives Cookbook, recipe

Dutch Apple Squares

 

dutch apple squares
Print Recipe

Dutch Apple Squares

Course: bread, Brunch, Dessert
Cuisine: American
Keyword: apple, apple bread, bread, Larkin
Author: WILBERTA MERRELL BLISS, SHREWSBURY, Mass.

Ingredients

  • 1 cup scalded milk
  • ⅓ cup lard
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 1 yeast cake
  • ⅓ cup lukewarm water
  • 2 eggs
  • 3 cups bread flour
  • 5 apples
  • ⅓ cup granulated sugar
  • 1 teaspoon Larkin Cinnamon
  • 2 tablespoons currants

Instructions

  • Pour one cup scalded milk over one-third cup each of lard and granulated sugar; add one teaspoon salt.
  • When lukewarm, add one yeast cake softened in one-half cup lukewarm water.
  • Add two unbeaten eggs and three cups of bread flour.
  • Beat thoroughly with a wooden spoon, cover and set in a warm place to rise until it has doubled in bulk.
  • Spread in two square greased pans, brush over with melted butter.
  • Pare and core five apples, out in eighths, press the sharp edges of the apples into the dough.
  • Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons currants.
  • Bake one-half hour or more in a hot oven.
  • Cut in squares and serve hot with butter or sweetened and flavored whipped cream.
  • Also good when cold.

Printer-friendly copies:

baking, Buffalo, Buffalo History, Desserts, Favorite recipes collected by the Women's Association of Kenmore ME Church, recipe

Boston Cookies

 

favorite recipes Kenmore ME Church
Print Recipe

Boston Cookies

Course: Cookie, Dessert
Cuisine: American
Keyword: cookie, cooky
Author: Mrs. Eugene Crow

Ingredients

  • 1 cup butter
  • 3 eggs
  • 1½ tbsp hot water
  • 1 tsp cinnamon
  • ½ cup raisins chopped
  • 1½ cups sugar
  • 3¼ cups flour
  • ½ tsp salt
  • 1 cup walnuts chopped

Instructions

  • Cream butter and sugar.
  • Add eggs, well-beaten, and soda which has been dissolved in the hot water.
  • Sift together the flour, salt, and cinnamon.
  • Add half of this to the thin mixture, then add the walnuts and currants or raisins.
  • Add the rest of the flour ad beat well.
  • Drop on a buttered sheet and bake in a moderate (350°-400°) oven.

Printer-friendly copies:

Buffalo, food

Ham Mousse (in a Blender)

Print Recipe

Ham Mousse (in a Blender)

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American
Keyword: blenderfood, hamburger, mousse
Author: Meet The Miller

Ingredients

  • 1 tbsp gelatine
  • ¼ cup cold water
  • 2 slices onion
  • ½ green pepper
  • 1 cup boiling chicken broth
  • 2 cups ham chopped
  • 1 tbsp prepared mustard
  • ½ cup cream

Instructions

  • Blend first four ingredients for five seconds.
  • Add broth and blend for thirty seconds.
  • Add other ingredients and blend until smooth.
  • Chill.

Printer-friendly copies

baking, Buffalo, Cake, recipe, Spirited Cooking Ken-Ton 1976

DOOLEY COFFEE CAKE

 

Dooley Coffee Cake
Print Recipe

DOOLEY COFFEE CAKE*

Course: Breakfast, Brunch
Cuisine: American
Keyword: cake, coffee cake
Author: Barbara Montaner, Kenmore

Ingredients

  • 1 c. butter or margarine
  • 1 c. sugar
  • 4 eggs
  • 4 c. flour
  • 2 c. sour milk**
  • 1 tsp. salt
  • 1 tsp. baking soda dissolved in a small amount of water
  • 1 tsp. baking powder

TOPPING:

  • 1 c. sugar
  • 1 tsp. cinnamon

Instructions

  • Cream margarine and sugar until lemon-colored; add eggs, one-at-a-time.
  • Beat 1 minute each.
  • Add flour and sour milk alternately; beating thoroughly after each addition.
  • Add salt, soda, and baking powder; mixing well.
  • Pour into greased and sugared 13 x 9-inch pan; sprinkle with cinnamon-sugar topping.
  • Bake at 350° for 35-40 minutes, checking center with a toothpick until pick comes out dry.

Notes

*Recipe from Great Grandmother who came to America before the Civil War.
**Substitute by adding 2 tbsp. vinegar in 2 cup measure and adding milk to make 2 cups.
Buffalo, MCM food, Music Makers Menu, recipe, vintage

Minted Pineapple Mold

 

Minted Pineapple
Print Recipe

Minted Pineapple Mold.

Course: Dessert
Cuisine: American
Keyword: gelatin, mold
Servings: 6
Author: Mrs. Howard Andres for Cheryl Andres

Ingredients

  • 1 envelope unflavored gelatin
  • 20 ounce can crushed pineapple
  • 1 teaspoon confectioner's sugar
  • 1 cup heavy cream
  • ⅓ cup mint-flavored apple jelly

Instructions

  • Put 1 envelope unflavored gelatin in a saucepan with ½ cup syrup from a 20 ounce can crushed pineapple.
  • Place over low heat, stirring constantly, until gelatin is completely dissolved.
  • Remove from heat; add ⅓ cup mint-flavored apple jelly and stir until melted.
  • Add crushed pineapple and remaining juice.
  • Chill until mixture mounds slightly when dropped from a spoon.
  • Add 1 teaspoon confectioner's sugar to 1 cup heavy cream; beat until stiff.
  • Fold into gelatin mixture.
  • Turn into a 5 cup mold; chill until firm.
  • Unmold to serve and garnish with fresh mint.

Notes

(This recipe was in "The American Weekly" along with other recipes from the chef at the White House. I tried this and found it to be excellent. (Although I never did use fresh mint as a garnish!——other fruits in the season do very nicely.) This recipe will probably be as close as we'll ever get to the White House!)

Printer-friendly copies: