Plain Cookin' Volume 1 by Patty Baldwin & Kathy Quackenbush - HTML preview

/ Home / Food/Recipes / Plain Cookin' Volume 1

PLEASE NOTE: This is an HTML preview only and some elements such as links or page numbers may be incorrect.
Download the book in PDF, ePub, Kindle for a complete version.

Part II

3T. poppy seed

1 ½ t. vanilla

1 ½ t. almond flavoring

1 ½ t. butter flavoring

Beat 2 minutes with electric mixer. Pour batter into greased and floured pans.

Bake in moderate (350 degrees) for 55 to 60 minutes or until done.

- 17 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 18 of 102

Glaze when hot (optional).

Glaze for Poppy Seed Bread:

1c. confectioner's sugar

½ t. butter flavoring

½ t. almond flavoring

½ t. vanilla

1/4c. orange juice

Mix together and spread over hot bread with a pastry brush.

Date Nut Bread

Cream:

4c. sugar

4T. shortening

Add:

4 eggs

Mix and work with the hands:

4t. soda

1 1/2 lb. pitted dates

4c. boiling water

Add to first mixture.

Then add:

6c. flour

1 1/2c. chopped nuts

Bake in bread pan (s) 1 1/2 hours at 200 degrees.

- 18 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 19 of 102

Orange Marmalade Bread

3c. flour

1T. baking powder

½ t. salt

½ c. sugar

1c. chopped nuts

1T.grated orange peel

1c. orange marmalade

2 eggs

1c. orange juice

2T. melted butter

Sift flour, baking powder, salt and sugar. Add nuts and orange peel. Stir well.

In a separate bowl beat jam, eggs, orange juice, and butter.

Add to dry ingredients. Mix until moist.

Put in 2 – 9”x5” well greased pans. Bake at 350 degrees for 1 hour or so, then test.

Cool 10 minutes.

Remove from pans.

Suggestion: Serve with cream cheese and additional marmalade.

Mincemeat - Apricot Bread

9 oz. can condensed mincemeat

¼ c. brandy (or whiskey)

3c. flour

1T. baking powder

1t. salt

1 can apricot pie filling

- 19 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 20 of 102

½ c. dark Karo™ syrup

½ c. milk

¼ c. sugar

¼ c. corn oil

1 egg

Grease and flour 2 - 9"x5" loaf pans.

Soak mincemeat in liquor until soft.

Stir together flour , baking powder and salt.

Beat apricot filling, corn syrup, milk, sugar, corn oil and egg together.

Fold in mincemeat mixture and then beat in flour mixture.

Bake at 350 degrees for 1 hour and then test. Continue baking until done if necessary.

Cool 5 - 15 minutes.

Remove from pans.

- 20 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 21 of 102

CAKES

If you are looking for a truly special recipe, try Great Grandmothers’ Angel Food Cake. This is

the “real deal” prepared with a dozen egg whites. When Grandmother made this recipe, there was

no such thing as a “boxed mix” and a trip to town was out of the question. Who wants to hitch up

the horses and waste half a day when you had the farm fresh ingredients right at hand!

Hummingbird Cake

3c. flour 1 1/2 t. vanilla

2c. sugar 1 1/2 c. oil

1t. salt 3 eggs

1t. soda 1 1/2 c. crushed pineapple

1t. cinnamon 1 1/2 c. mashed bananas

1c. chopped pecans

Mix dry ingredients.

Mix eggs and oil and stir into dry ingredients.

Add pineapple, vanilla, bananas, and nuts.

Bake in 3 layer pans for 30 minutes in 350 degree oven.

Cool on wire racks and ice.

Icing - Have ingredients at room temperature.

Cream 1/2 c. butter and 1 eight ounce package of cream cheese thoroughly.

Add powdered sugar small amounts at a time, blending well between additions.

Thin to desired spreading consistency with milk.

Spread between layers and on top and sides of cake.

- 21 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 22 of 102

Pecan Upside - Down Cake

1c. pecans chopped

1/2 c. sugar

1/2 c. light Karo™ syrup

1t. cinnamon

2T. butter softened

1/2 c. milk

2c. Bisquick™

1 egg, slightly beaten

1t. vanilla

Combine pecans, corn syrup, and butter in 9" pan. Spread evenly.

Stir remaining ingredients until blended and pour over pecan mixture.

Bake at 350 degrees for 30 minutes.

Loosen edges and invert onto plate.

Serve warm.

Great Grandmother's Angel Food Cake

Whites of 12 eggs

1t. cream of tartar

1 1/2 c. (scant – not quite level) sugar

1/2 t. salt

1c. flour 1t. vanilla

Sift sugar, flour and salt together 3 or 4 times.

Fold in slowly to egg whites which have been beaten until very stiff and to which cream of tartar has been added gradually.

Fold in the vanilla. Bake in slow oven at 325 degrees.

- 22 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 23 of 102

Raisin Cup Cakes

Makes 12 to 14 cup cakes

1c. seedless raisins

1/2 c. milk

1/4 c. butter

1 3/4 c flour

1 beaten egg

3T baking powder

3/4 c. sugar

1t. lemon extract

Cream the butter and sugar. Add the beaten egg. Sift flour, with baking powder and add alternately with milk to creamed mixture. Add raisins and flavoring.

Fill muffin pans 1/2 full.

Bake about 20 minutes in 425 degree oven.

Eggless, Butterless & Milkless Cake

2c. sugar

1t. allspice

1c. lard

2t. cloves

2c. hot water

2t. nutmeg

1t. cinnamon

2c. raisins

Combine above ingredients in saucepan.

Bring to a boil and then let cool.

- 23 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 24 of 102

4c. flour

2t. soda

2t. vanilla

pinch of salt.

1 to 2c. chopped nuts

Combine and then add the raisin mixture.

Bake in 350 degree oven until wooden toothpick inserted in center comes out clean.

Frost.

Frosting

3c. sugar

3T. butter

1 1/2c. cream

Cook together to soft ball stage.

Cool.

Beat until thick and creamy and of spreading consistency.

. Strawberry Pecan Cake

1 18 oz. white cake mix

1/2 c. milk

1 3 oz. pkg. strawberry gelatin

4 eggs

1c. cooking oil

1c. frozen strawberries thawed

1c. chopped pecans and drained

Mix dry cake mix, gelatin, cooking oil, and milk. Beat well.

- 24 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 25 of 102

Add eggs, one at a time, beating well after each.

Add strawberries and pecans.

Bake in 3 greased and floured 9" layer pans at 350 degrees for 25 to 30 minutes.

Cool before frosting.

Cake can be baked in a 9"x13" pan.

After cooling, punch holes with toothpick and make filling somewhat thinner than for layers.

Filling

1/2 c. margarine (or butter)

1/2 c. frozen strawberries undrained

1 lb. confectioners sugar

1/2 c. chopped pecans

Cream margarine and sugar.

Add strawberries and pecans.

Mix well.

Spread between layers and on top and sides of cake.

Poor Man's Cake

2 c. raisins

2c. sugar

1c. lard

2c. hot water

2t. cloves

2t. cinnamon

- 25 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 26 of 102

2t. nutmeg

1t. allspice

Put above in a pan and let boil a few minutes. Remove and cool.

When cool, add the following:

1 ½ c. flour

2t. soda

1c. chopped nuts

pinch of salt

1t. vanilla

Pour into 2 layer pans that are greased and floured.

Bake in 350 degree oven.

Cool.

Frost with caramel icing.

Date Cake

½ lb. chopped dates

1t. soda

Pour 1 ½ cups boiling water over dates and add soda.

Let cool.

Beat 1 egg well.

Cream with 1T. butter and 1c. sugar.

Add soda and date mixture and 1 ½ c/ flour sifted together with 1T. baking powder.

Add ½ c. nuts.

- 26 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 27 of 102

Bake at 325 degrees to 350 degrees.

Filling:

½ c. chopped dates,

½ c. sugar

½ c. chopped nuts,

¾ c. boiling water.

Cook all together 5 minutes.

Pour over cake.

Top with whipped cream to serve.

Poppy Seed Cake

To make cake, pour 1c. boiling water over 2/3c. poppy seeds and let stand 1 hour.

Drain thoroughly.

Prepare 1 box yellow cake mix as directed on the label, adding poppy seed to finished batter.

Bake in prepared 13"x 9"x 3" pan.

Cool and frost with desired frosting.

Wine Cake

1 pkg. yellow cake mix

1 large pkg. vanilla pudding (instant)

3/4c. oil

4 eggs

3/4c. (up to 1c.) sherry wine

1t. nutmeg

- 27 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 28 of 102

Beat together all ingredients for 5 minutes.

Bake at 350 degrees for 50 to 55 minutes in greased and floured Bundt or angel food pan.

Let stand for 20 minutes before turning out.

Cool.

Cover with powdered sugar or frosting.

Mississippi Mud Cake

Combine ingredients and bake 30 minutes at 350 degrees in a 9"x13" pan.

Melt 2 sticks butter or margarine and add:

1c. cocoa

4 eggs

2c. sugar

1 1/2c. flour

1c. coconut

1 1/2c. pecan halves (or chopped pecans)

While still hot, cover with marshmallow creme.

Cover with fudge frosting as follows:

Frosting

1 box powdered sugar

1/3c. cocoa

1/2c. butter or margarine

1/2c. canned milk

1t. vanilla

Cover top with pecans.

- 28 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 29 of 102

Cool and serve.

Cherry Chocolate Cake

1 fudge or chocolate cake mix

2 eggs

1t. almond flavoring

1 can cherry pie filling

Put the cake mix in a bowl.

Mix the eggs by hand and stir into the cake mix.

Add flavoring and pie filling - folding in gently so as not to mash the cherries.

Mix until the mixture is not dry.

Bake in a 9"x13" greased pan at 350 degrees for 30 to 40 minutes - until firm.

Sprinkle with chocolate chips and chopped nuts before baking.

A Chocolate Lovers Cake

1 chocolate cake mix

4 eggs

1/2c. brown sugar (firmly packed)

1/2c. oil

1/2c. water

1 small carton sour cream

1 small package chocolate chips (melted)

Mix together.

Bake in a greased Bundt pan at 350 degrees for about 55 minutes.

Frost with chocolate icing.

- 29 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 30 of 102

Sour Cream Cake

3 eggs beaten

1c. sour dream with 1/2t. soda

1/3c. cocoa in 1/3c. boiling water

Sift together:

1 1/2c. sifted cake flour

1c. sugar

1t. baking powder

1/4t. salt

Add to the first mixture.

Bake in a square pan at 350 degrees.

Mom's Apple Cake

1 1/2c. sugar

1. corn oil

3 eggs

2 1/4c. flour

1 1/2t. soda

1t. nutmeg

3/4c. cinnamon

1t. vanilla

2c. unpeeled chopped apples

1c. chopped nuts (optional)

3/4t. salt

Mix sugar, oil and eggs. Sift dry ingredients and add. Beat well. Add vanilla, apples and nuts. Stir well.

Bake at 350 degrees in a 9"x 12" pan for 45 minutes or until done.

- 30 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 31 of 102

One Egg Cake

2/3c. sugar

1/4c. butter or shortening

1 egg

1 1/2c. flour

1/2c. milk

1/4t. salt

2t. baking powder

1t. vanilla

Mix in usual order.

Bake in a greased and floured pan at 350 to 375 degree oven for 35 minutes.

Banana Nut Cake

Sift together:

1 1/2c. sifted cake flour

1 2/3cc. sugar

1 1/4t. baking powder

1 1/4t. soda

1t. salt

Then add:

2/3c. shortening

1/3c. buttermilk

1 1/4c. mashed bananas (3 large)

Beat 2 minutes and add:

1/3c. buttermilk

2 large eggs beaten

Beat 2 minutes more then fold in 2/3c. chopped nuts.

- 31 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 32 of 102

Bake in 350 degree oven for 30 minutes for layer cake or 45 minutes for sheet cake.

Cool and frost.

Pecan Upside-down Cake

1c. chopped pecans

1/2c. light corn syrup

2T. softened butter or margarine

1/2c. milk

2c. Bisquick™

1/2c. sugar

1 egg beaten lightly

1/2t. cinnamon

1t. vanilla

In a 9" square pan, combine pecans, corn syrup and butter. Spread evenly.

Stir remaining ingredients until blended and pour over pecan mixture.

Bake at 350 degrees 30 minutes.

Loosen edges and invert onto plate.

Serve warm.

White Cake With Grandmother's Swiss Nut Cake Filling

A wonderful addition to any Holiday meal.

Bake your favorite white cake in 3 layers.

Cool, and put this filling between the layers:

Cook 2c. milk and 1c. sugar until scalding.

- 32 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 33 of 102

Make a solution of 1t. cornstarch and 2T. milk.

Pour this over the sweetened hot milk.

Stir constantly until quite thick.

Draw from the fire, let it come off the boil and then beat in the yolks of 3 eggs.

Cook until it thickens but do not let it curdle.

While mixture is cooling, prepare 1c. of English walnuts (saving the unbroken halves for the top of the cake).

Cool a bit and then add broken pieces (chopped a bit if too large).

Spread between the cake layers.

Frost with white frosting and garnish with walnut halves.

Olive's Fruit Cake

1 ½ c. raisins

1 ½ c. lard

3c. sugar

3c. water

½ t. salt

Boil the above ingredients 5 minutes. Let cool.

Combine following ingredients in a very large bowl.

6c. flour

3t. soda

1t. cinnamon

½ t. each cloves & allspice

1 ½ c. walnuts

Add dates, figs, citron, candied fruits etc. as desired.

- 33 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 34 of 102

Add cooled raisin mixture.

Line 2 or more (depending on how much fruit is added to batter) bread pans with brown paper.

Fill 2/3 full with batter.

Add candied cherries, walnut halves etc. on top for decoration.

Bake in slow oven of 275 degrees for at least 1 hour or until toothpick inserted comes out clean.

When cool, cover tightly.

Best if stored for 14 days or more before using.

Good keeper-up to 3 months.

Slice thin to serve with hard sauce.

Fruit Cake

1c. sugar

¾ c. butter

1 egg

1 ½ c. unsweetened applesauce

2t. soda (in applesauce

2 1/3c. flour

1t. cinnamon

1/4t. cloves

½ t. nutmeg

Cream sugar and butter.

Add egg, then applesauce (with soda).

Sift spices and flour.

- 34 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 35 of 102

Add fruit to dry flour mixture .

1c. nuts

1 lb. dates (chopped)

1c. raisins

1 lb. figs 1c. candied fruit (cherries, pineapple, citron etc.)

Bake in brown paper lined bread pans, filling each about 2/3 full.

Bake at 275 degrees for 1 ½ hours or until done.

Set pan of hot water in bottom of oven for moisture.

Serve with hard sauce.

Maxine's No Bake - Jiffy Fruit Cake

1/2c. dates

1 lb. raisins

1 lb. candied fruit mix

1 lb. pecans

1 lb. marshmallows

1 lb. vanilla wafers (crushed finely)

1 pkg. candied cherries

1 pkg. candied pineapple

1 small can Carnation milk

Mix fruits and nuts. Heat marshmallows and milk in a large pan on low heat. Stir until smooth.

Add fruit, nuts and crumbs.

Put in brown paper lined pans.

Store in the refrigerator - the longer the better!

- 35 -

"Plain Cookin" by Patty Baldwin and Kathy Quackenbush Page 36 of 102

Frostings

Broiled Coconut Frosting

1/3c. melted butter

1c. brown sugar

1c. coconut

2T. cream

Mix together. Cover cake and broil 3" from heat until golden brown. A good frosting for white, yellow, or chocolate cake and so easy!

Caramel Fudge Icing

1/3c. butter

1/4 c. milk

1c. brown sugar

2c. powdered sugar

1 1/2 t. vanilla

Stir (over very low heat) butter, brown sugar, and milk. Bring to a boil (completely bubbling surface).

Boil for 2 minutes.

Cool until pan is cool to hand.

Stir in 2c. powdered sugar (one cup at a time).

Add vanilla. Beat until smooth.

If too thick to spread, beat in 1/2 t. milk at a time until you reach the right consistency to spread.

Hard Sauce

Combine and blend together:

1/8 lb. butter

1T. boiling water

- 36 -

"Plain Cookin" by Patty Baldwin and Kat

PREV NEXT