Tag Archives: Shortening

Date filled cookies

from Jennifer L.’s book, North Branch , MN

Ingredients

1/2 c. white sugar
1/2 c. brown sugar
1 c. shortening
2/3 c. sour cream
1 tsp soda
2 1/2 c. oatmeal
3 c. flour
1 tsp vanilla

Preparation instructions

Cream together sugars, shortening, sour cream, and vanilla. Then mix in soda, oatmeal and 2 cups flour.
The other cup of flour will be used for rolling out and cutting.
Roll out dough on pastry cloth or “tupperware” sheet. Use cookie cutters of your choice.
Bake @ 350° for 5-8 minutes or until lightly browned.

Date filling:
Microwave ingredients on high for 3 minutes, stir , then microwave on high for 3 more minutes. Allow to cool a bit, then spread on cookies and sandwich.

Submitted by: Jennifer L

Lady baltimore cake

from Jennifer L.’s book, North Branch , MN

Ingredients

CAKE:
3 c. Swans Down Cake Flour
3 tsp baking powder
1/2 c. butter or shortening
1/2 c. milk
1/4 tsp almond extract
1/2 c. water
1/4 tsp salt
1 1/2 c. sugar
1 tsp vanilla
3 eggs whites, stiffly beaten

Preparation instructions

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth. Add flavoring; fold in egg whites. Bake in two greased 9-inch layer pans in 375° oven for 20 minutes. (double recipe makes three 10 inch layers)

Spread lady Baltimore filling between layers and frosting on top:
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only ntil sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10-15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake.

Submitted by: Jennifer L

Gingerbread

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 c. all purpose flour
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/4 c. packed brown sugar
1 egg
1/2 c. light molasses
1/2 c. boiling water

Preparation instructions

Grease and lightly flour 9×1 1/2 inch baking pan. Combine the first 6 ingredients. In a mixer bowl beat shortening on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and water alternately to beaten mixtur, beating after each addition. Turn into prepared pan. Bake in a 350° oven 30-35 minutes or till done. Cool 10 minutes on a wire rack. Remove from pan; serve warm.

Submitted by: Jennifer L

Ginger crinkles

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/4 c. all purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 c. packed brown sugar
3/4 c. shortening or cooking oil
1/4 c. molasses
1 egg

Preparation instructions

Stir together the first 5 ingredients and 1/4 tsp salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar, if desired; place 2 inches apart on a ungreased cookie sheet. Bake in a 375° oven about 10 minutes.

Submitted by: Jennifer L

Date surprises

from Jennifer L.’s book, North Branch , MN

Ingredients

3 1/2 c. sifted Swans Down Cake Flour
3 tsp baking powder
1/2 tsp salt
1/2 c. butter or shortening
1/2 c. brown sugar; firmly packed
1 egg; well beaten
1 tsp vanilla
1/3 c. milk

Preparation instructions

Sift flour once, measure, add baking powder and salt; sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and vanilla; then flour, alternately with milk, a small amount at a time, beating until smooth. Chill thoroughly. Roll 1/8 inch thick. Cut with 2 1/2-inch floured cutter.
Date filling (cook dates, sugar, and water 6-8 minutes, or until thick, stirring consistently. Remove from fire; add lemon juice and butter. Cool) Place 1 tsp date filling on a circle, place another circle on top, and press edges together.
Bake on greased baking sheet in hot oven (425°) for 6 to 8 min.

Submitted by: Jennifer L

Aunt addie’s apple squares

from Jennifer L.’s book, North Branch , MN

Ingredients

3 c. flour, sifted
1 tsp salt
2 tsp sugar
1 c. shortening (1/2 butter)
1 c. Corn Flakes, crushed
2 eggs, separated
7 to 8 apples
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/4 c. sugar

Preparation instructions

Sift together flour, salt and 2 tsp sugar; cut i shortening as for pie crust. Beat egg yolks and add enough milk to the yolks to measure 2/3 c. liquid. Add liquid to pastry mix and combine until dry ingredients are well-moistened. Divide dough in half and roll one portion to fit the bottom of a 10×13 pan. Place crust in pan, cover with crushed cornflakes and spread apples evenly over top. Sprinkle with nutmeg, cinnamon and 1 1/4 cups sugar. Dot with butter. Cover with second crust and seal edges. Beat the egg whites until frothy and spread evenly over crust. Bake in preheated oven at 400° for 45 minutes.
Frosting:
Combine powdered sugar with vanilla and enough water for easy spreading consisitency. Drizzle frostig over top while warm. Cut into squares.

Submitted by: Jennifer L

Swedish/norwegian pancakes

from Jennifer L.’s book, North Branch , MN

Ingredients

1 c. milk
2 eggs
2 tbsp sugar
2/3 tbsp melted shortening or cooking oil
pinch of salt
1/2 c. flour

Preparation instructions

Combie all ingredients to make batter. Use flat greased frying pan. Put approx. 3 tbsp batter in pan, swirl around so batter runs toward edge. In a few minutes, turn over. Serve with syrup, strawberry jam, or fresh berries.
Eat with fork or rolled and sprinkled with powdered sugar.

Submitted by: Jennifer L

Finnish pasty

from Jennifer L.’s book, North Branch , MN

Ingredients

Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water

Preparation instructions

Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.

Submitted by: Jennifer L

Coffee cake

from Diane B.’s book, Corvallis, OR

Ingredients

1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla

Preparation instructions

Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.

Streusel Filling

1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts

Bake coffee cake 20-30 minutes 350 degree oven.

Submitted by: Diane B

St. Joseph bread

by Donna G.’s book, Avon Lake, OH

Ingredients

1 cup sugar
10 cups flour
1/2 cup shortening or butter
2 pkg. yeast
3 eggs
1 tbsp. anise seed
2 cups water

Preparation instructions

Preheat oven to 375 degrees.
Cut shortening into dry ingredients. Dissolve yeast into 2 cups warm water and add to dry ingredients.

Put dough in oiled bowls. Rise to double. Form into loaves and rise again. Bake for 30 minutes.

Submitted by: DONNA G