Dutch Coffee Cake
Course: after church coffee hour, Breakfast, Brunch
Cuisine: Dutch
Keyword: cake, coffee cake
Author: Mrs. Hils
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 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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sweet and sour chicken
Course: Dinner
Keyword: Chicken
Author: Marcia Selover
1½ pound boneless chicken breast cubed 1 16 oz can pineapple chunks Sweet and Sour Mixture 1 cucumber remove seeds 2 sticks celery 1 green pepper 1 carrot stick 1 cup cider vinegar 1½ cup water 1 cup sugar ½ cup catsup 4 tablespoons corn starch 1 tablespoon dark soy sauce Chicken Marinade 2 tablespoons dark soy sauce 1 teaspoon dry sherry ½ teaspoon salt ¼ teaspoon sugar Dash of pepper Batter 1 cup self-rising flour 2 tablespoons corn starch 1½ cups water Dry Mixture 1 cup self-rising flour 2 tablespoons corn starch Cut cucumber, celery, green pepper, and carrot into chunks.
Soak vegetables in cider vinegar, water, and sugar for at least two hours.
Drain pineapple chunks and use the juice and above mixture to make gravy.
Add catsup, corn starch (mixed with a little water), and soy sauce to gravy.
Marinate the chicken for 20 minutes in soy sauce, sherry, salt, sugar, and pepper.
Dip cubed chicken first into the batter, then into the dry mixture.
Using 1/2 inch of oil in pan or wok, deep fry chicken for about 10 minutes.
Drain on paper towels.
Heat pineapple chunks and vegetables in pan or wok.
Serve with rice.
NO BAKE CHOCOLATE WALNUT BALLS
Course: Cookie, Dessert
Cuisine: American
Keyword: chocolate, cookie, cooky
Servings: 40 cookies
Author: Kathy Belgrade
36 chocolate wafers crushed fine 1 c. finely chopped chocolate bits 1 c confectioner‘s sugar ¼ c orange juice ½ c finely chopped walnuts 3 tsp. corn syrup Mix crumbs, bits, sugar, and walnuts.
Add syrup and juice.
Mix well.
Form into 1" balls.
Roll in confectioner's sugar, cocoa, and finely chopped nuts.
Store in a tight container
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Boston Cookies
Course: Cookie, Dessert
Cuisine: American
Keyword: cookie, cooky
Author: Mrs. Eugene Crow
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 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.
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Blitzkuchen
Course: after church coffee hour, Breakfast, Brunch
Cuisine: German
Keyword: coffee cake
Author: Matilda Joerg
Coffee Cake dough ½ cup sugar ½ cup butter 4 egg yolks ½ cup milk 1 cup flour 1 tsp baking powder 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.
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. Printer-Friendly copies
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random stuffs mostly vintage and found
