Pecan Squares

Today's recipe is...

Pecan Squares

2/3 cup shortening
1 cup brown sugar
1 egg
2 cups flour

Topping:
1 egg
1/2 cup brown sugar
1 cup chopped pecans


Cream shortening and sugar together
Add egg and beat until fluffy
Add flour and work well into mixture
Spread on a greased sheet, 11x16 inches
Beat remaining egg and spread over top of mixture
Sprinkle with brown sugar and top with chopped nuts
Bake at 350 for 20 to 25 minutes
Makes 3 1/2 dozen squares

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Chocolate Nut Loaf

Today's recipe is...

Chocolate Nut Loaf

1 cup shortening
1 3/4 cups sugar
4 eggs
2 1/2 cups cake flour
1/2 teaspoon salt
1 tsp soda
3 (1 oz.) squares chocolate
1 cup buttermilk or sour milk
1 cup chopped nuts
1 teaspoon vanilla

Cream shortening add sugar gradually
Beat until fluffly
Add well-beaten eggs and beat again.
Melt chocolate over water and allow to cool.
Sift flour; mease and add salt and soda. Sift again
Beat thoroughly after each addition.
Add melted chocolate and chopped nuts
Blend into mixture
Pour into a large, greased loaf pan 5x9x4 inches
Bake at 350 for 1 hour
A very moist cake.

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Clover Leaf Rolls

Today's recipe is...

Clover Leaf Rolls

3/4 cup scalded milk
1/4 cup sugar
3 tablespoons of shortening
1 1/2 teaspoons of salt
1 cake compressed yeast
1/4 cup lukewarm water
1 egg, beaten
3 1/2 cups flour

Pour scalded milk over sugar, salt and shortening.
Soften yeast in lukewarm water.
Add beaten egg.
Add yeast mixture to milk that has cooled to lukewarm temp.
Add flour gradually, mixing well after each addition.
Knead lightly for several minutes.
Place in greased bowl, cover and let rise in warm place until double in bulk.
Pinch off pieces of dough the size of a marble, roll into round balls, and place 3 of them in greased muffin tin.
Let rise until double in bulk.
Bake at 425 for 20 minutes.
Makes 15-18 rolls.
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French Onion Soup

Today's recipe is...

French Onion Soup

2 medium-sized onions
2 ounces butter
1 quart of soup stock or milk
5 slices of bread
1/4 cup grated sharp cheese
salt and pepper

Chop onions fine and fry in butter until brown
Add boiling soup stock or milk, and season.
When soup is ready to serve, add toasted bread cubes and grated cheese.
Serves 4.


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Apple Corn Bread

Today's recipe is...

Apple Corn Bread

3/4 cup corn meal
3/4 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted shortening
2 tablespoons sugar
1 egg, slightly beaten
3/4 cup diced apples
3/4 cup sweet milk

Sift flour and corn meal; measure and add baking powder, salt, and sugar. sift again.
Add beaten egg and milk.
Stir until well blended.
Add apples and melted shortening.
Mix thoroughly.
Pour butter into greased shallow pan 9 inches square.
Bake at 400 for 25 mins.

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Magic Lemon Meringue Pie

Today's recipe is...

Magic Lemon Meringue Pie

1 (8-inch) baked pastry shell, cooled
2 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. Realemon reconstituted lemon juice
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
1/4 c. sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in sweetened condensed milk, Realemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.

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Pa Dutch Batter Fried Apples

Today's recipe is...

Pa Dutch Batter Fried Apples

3 eggs
1 tsp. salt
2 1/4 tbsp. sugar
4 1/2 oz. milk
1 1/4 tbsp. baking powder
1/2 lb. flour
20 apples
Powdered sugar

Peel and core apples and cut into round slices. Beat eggs and gradually add all ingredients (except apples). Beat until smooth batter. Dip sliced apples into batter and fry in hot oil until lightly browned. Sprinkle with powdered sugar and serve warm..

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