ORANGE SUGARLESS CAKE

2 1/4 c. sifted flour
2 1/4 tsp baking powder
1/4 tsp salt
1/2 c. shortening
2 tsp. orange rind (zest)
1 c. light corn syrup
2 eggs, unbeaten
1/2 c. orange juice or milk

Sift flour, baking powder and salt together. Cream shortening with orange rind; add syrup gradually , beating well after each addition. Add 1/4 of flour and beat until smooth and well blended. Add eggs, 1 at a time, beating well after each. Add remaining flour alternately with orange juice, beating very well after each addition. For best results, beat cake very well at each stage of mixing. Bake in 2 greased (8-inch) pans in moderate oven (375 F) for 30 minutes. 



SCOTCH CREAM SCONES

2 c. sifted flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/c c. shortening 2 egs, beaten
1/2 c. light cream (scant)

Mix and sift dry ingredients and cut in 5 tablespoons shortening; beat together eggs and cream, and stir into dry ingredients. Toss dough on lightly floured board and divide into 2 equal parts; roll each into round piece, a 6 1/2 inch circle. and cut into quarters. Place in greased round baking pans, brush tops with remaining shortening melted, and bake in hot oven (425 F) about 15 minutes. Or roll dough lightly into sheet that is 1/2 inch thick; cut in diamond shaped pieces with floured knife; brush with melted shortening and sprinkle with additional sugar.
This will make 8 large scones or 16 diamond shaped scones. 



This is a great variation on the traditional pecan pie and it is not an old recipe. It is so very yummy!

DELIGHTFULLY SOUTHERN PIE

Melt 1 stick margarine.

In a separate bowl, stir together in order:

1/2 c. flour
1 c. sugar
2 beaten eggs
1/2 c. coconut
3/4 c. chocolate chips
1/2 c. pecan chips
1 tsp. vanilla
1 shallow pie crust shell

Add melted margarine, mix well. Pour into regular unbaked pie shell and bake at 350 F for 30 minutes (until light golden color). Protect edges of pie with foil. Serve chilled with a scoop of whipped topping. 



PEACH PUDDING

1/4 c. sugar
1/2 tsp salt
1/2 tsp vanilla
2 c. milk
3 eggs, beaten
Sliced dry bread
6 peaches, sliced (may use frozen)

Mix sugar, salt, and vanilla with milk and stir in well-beaten eggs. Dip slices of bread into egg mixture. Line greased baking dish with bread slices. Arrange alternating layers of bread and sliced peaches to fill dish. Pour any remaining liquid over the top. Set dish in pan of hot water and bake in moderate oven (350F) about 30 min. or until firm. Serve hot with Peach syrup (recipe below)

~~Cake or lady fingers may be used in place of bread for a richer pudding.~~

PEACH SYRUP

4 c. fresh peaches, mashed (frozen are just fine)
1 c.. plus 2 Tbsp. water, divided
2 Tbsp. lemon juice
1/4 c. granulated sugar
2 Tbsp. cornstarch

In a saucepan, combine peaches, 1 cup water, lemon juice and sugar.
Heat to boiling, then reduce to simmer for 30 minutes, stirring often.
Mix cornstarch with the cold water until smooth; quickly stir into the peach mixture.
Cook syrup an additional 5 minutes, stirring constantly.

Serve hot with pudding or waffles, pancakes, etc. Syrup can be bottled and refrigerated to be served cold over ice cream or heated in the microwave to serve hot again. 



BRAN GINGER CAKE

1 1/2 c. sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ginger
1 tsp cinnamon
1 c. bran
1/3 c shortening
1/4 c. firmly packed brown sugar
1/2 c. molasses
1 egg
1/2 c. sour milk or buttermilk

Mix and sift flour, baking powder, soda, salt and spices; stir in bran. Cream shortening and sugar; beat in molasses and egg. Add flour bran mixture alternately with sour milk. Turn into greased square pan; bake in moderate oven (350F) for 1 hour.

This will make 1 9-inch cake. 



SOUR CREAM SPICE COOKIES

3 c. sifted flour (I use cake flour)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/3 c. shortening
2 c. brown sugar
2 eggs, well beaten
1 tsp vanilla
2/3. c. sour cream

Sift flour, soda, spices and salt together 3 times. Cream shortening with sugar until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients alternately with sour cream in small amounts. Mix well. Drop from teaspoon onto greased baking sheet and bake in moderate oven (350F) for 12 minutes

This will make 40 cookies


FRITTER BEANS

1 egg
2 Tbsp milk
3/4 tsp salt
1/2 c. flour

Beat egg until light, add milk,salt, and flour. Put through colander or pastry tube into deep fat, and fry until brown; drain on cloth or brown paper. 




GRAHAM CRACKER DOUGHNUTS

1 1/2 c. sifted flour
4 tsp baking powder
3/4 tsp salt
1 1/2 c. finely rolled graham cracker crumbs
1 tsp nutmeg
2 Tbsp shortening
2/3 c. sugar
1 egg, beaten
2/3 c. milk

Mix and sift flour, baking powder, salt nadnutmeg; stir in rolled cracker crumbs. Cream shortening; add sugar and egg, beating thoroughly; add flour-crumb mixutrte alternately with milk. Turn out on floured board and roll 1/4 inch thick; cut with floured cutter. Fry in hot, deep fat (360 to 375 F) for 2 to 3 min. or until lightl browned; drain on unglazed paper and roll in powdered sugar, if desired.

This will make about 24 doughnuts.




MONROE SAUCE

2 c. brown sugar
1 c. boiling water
4 Tbsp cold water
2 tsp cornstarch
4 Tbps bitter
1 tsp vanilla
Slight grating of nutmeg
Few grains salt

Make a syrup by boiling sugar and water twelve minutes. Add cold water to cornstarch and stir until smooth; then add gradually while stirring constantly to syrup and let simmer forty minutes. Add butter, vanilla, nutmeg and salt serve at once.

This was served over pudding, ice cream, and gingerbread.

 


DEVILED RAISINS

Cook raisins in olive oil until plump. Drain on brown paper and sprinkle with paprika.

These were used in salad or served with cheese and crackers and were just eaten as a snack.




Taffy was a country forum of entertainment as well as a yummy candy once it was pulled. This recipe involved handling the candy much like taffy.  Try making it with your children, they will have fun pulling and shaping these mints.

CHOCOLATE CREAM PEPPERMINTS

2 Tbsp hot top milk (cream)
1 1/2 c. confectioner's sugar
1/2 Tbsp melted butter
3 drops oil of peppermint
Dipping chocolate

Add sugar, gradually, to milk; the add butter and peppermint. Work until creamy, using the hands. Shape in balls, flatten, dip in melted dipping chocolate, using a three-tined fork, and remove to paraffine paper. (waxed paper)




COCONUT GRAHAM CRISPS

1 c. sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 c. oatmeal
1/2 c. grahma cracker crumbs
1/2 c. chopped walnuts
1/2 c. shredded coconut
1/3 c. shortening
3/4 c. firmly packed brown sugar
2 eggs
1/2 tsp vanilla

Mix and sift flour, baking powder and salt; stir in oatmeal, cracker crumbs, walnuts and coconut. Cream togethrer shortening and sugar; beat in thoroughly 1 egg at a time, then vanillla; stir in flour-nut mixture. Spread in greased, 9-inch square pan and bake in moderate oven (350F) for 25 to 30 minutes; cut in squares while warm.

This will make 25 squares.