Category Archives: Salem UCC Tonawanda NY

From their website:

WHO WE ARE…

For more than one hundred fifty years, Salem Church has been a beacon of faith in the City of Tonawanda. We continue to provide opportunities for worshipping God through the ministries of service and Christian education.

We are a friendly congregation with ministries to people of all ages. We are a family-based church with exciting programs for children and youth and many opportunities for adult fellowship.  Come see all that Salem Church has to offer. We just might be the church you have been looking for!

ABC Cookbook, baking, Desserts, Dutch, International Foods, recipe, Salem UCC Tonawanda NY

Dutch Coffee Cake

dutch coffee cake
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Dutch Coffee Cake

Course: after church coffee hour, Breakfast, Brunch
Cuisine: Dutch
Keyword: cake, coffee cake
Author: Mrs. Hils

Ingredients

  • 2½ cups flour
  • 1 cup sugar
  • 3 tsp baking powder
  • ¼ tsp salt
  • nutmeg
  • cinnamon
  • brown sugar
  • 1 tsp lard
  • ¾ cup raisins
  • 1 egg
  • 1 cup milk

Instructions

  • Sift together dry ingredients 4 times.
  • Into this rub 1 tsp of butter and 1 of lard.
  • Take out a little for crumbs on top.
  • Add raisins and 1 egg in a cup filled with milk.
  • Mix well.
  • Put in a pan.
  • Sprinkle with crumbs, cinnamon, and brown sugar
  • Bake in a moderate (350°-400°) oven for about 35 minutes

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ABC Cookbook, food, International Foods, recipe, Russian, Salem UCC Tonawanda NY

Russian Paska

 

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Russian Paska

Course: Appetizer
Cuisine: Russian
Keyword: cheese, Paska
Author: Mrs. S. E. Nepokroeff

Ingredients

  • 5 lbs. of cottage cheese
  • 2 cups of sugar
  • ½ cup raisins
  • 2 eggs
  • 1/2 lb. of almond bleached
  • 2 teaspoonful of vanilla
  • ½ pint of light cream
  • 2 orange rind
  • 2 lemon rind
  • ½ lb. butter

Instructions

  • Take the cottage cheese and put through a sieve or a strainer.
  • Run it through or mash it through.
  • Mash the butter with it.
  • Put sugar, eggs, and cream,
  • Wash your raisins and put them in.
  • Chop the almonds finely, grate the orange rind and lemon rind and put all the rest of things together and mix well.
  • Put into a cloth napkin and place it into a wooden form.
  • Put something heavy on the top and place something under it to drain overnight.
  • Ready to serve the next day.
  • Serve with raisin bread or crackers.

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ABC Cookbook, baking, chocolate, food, recipe, Salem UCC Tonawanda NY

Hot Fudge Pudding

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Hot Fudge Pudding

Course: Dessert
Cuisine: American
Keyword: chocolate, fudge
Author: Dorothea Breitenbach

Ingredients

Sift

  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar

Stir in about

  • 6 tablespoons milk
  • 1½ tablespoons melted butter
  • 1 teaspoon vanilla
  • 1 cup chopped nuts
  • 1 cup light brown sugar

Topping

  • 4 tablespoons cocoa
  • 1¾ cup hot Water

Instructions

  • Spread batter in a well-buttered square pan.
  • Mix 1 cup light brown sugar with 4 tablespoons cocoa.
  • Spread over batter, over this pour 1 3/4 cup hot water, and bake at 350° about 45 minutes.
  • Serve with Whipped cream or plain.

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ABC Cookbook, German, International Foods, recipe, Salem UCC Tonawanda NY

Blitzkuchen (German Coffee Cake)

 

ABC Cookbook
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Blitzkuchen

Course: after church coffee hour, Breakfast, Brunch
Cuisine: German
Keyword: coffee cake
Author: Matilda Joerg

Ingredients

Coffee Cake dough

  • ½ cup sugar
  • ½ cup butter
  • 4 egg yolks
  • ½ cup milk
  • 1 cup flour
  • 1 tsp baking powder

Topping

  • 4 egg whites
  • 1 cup sugar

Instructions

  • Mix coffee cake dough ingredients together and put the dough in the pan.
  • Beat the egg whites stiff and add 1 cup of sugar.
  • put egg whites & sugar mixture over top.
  • Bake.
  • Serve with whipped cream.

Notes

This recipe is an example of one of the main differences between current and truly vintage recipes- no oven temperature or indication of how long to bake for. 
I would suggest starting at 350º for 20 minutes and adding time from there.

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Buffalo, MCM food, Music Makers Menu, recipe, vintage

Minted Pineapple Mold

 

Minted Pineapple
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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!)

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