Grandma's Banana Cake

Grandma's Banana Cake

Ingredients:
2/3 cup shortening
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1 1/4 cups mashed fully ripe bananas
2/3 cups buttermilk (divided)
2 eggs
2/3 cup chopped walnuts (opt.)
Place shortening in mixing bowl. Sift in dry ingredients. Add bananas and 1/3 cup of the
buttermilk. Mix until moistened; beat 2 minutes at medium. And the other 1/3 cup of butter-
milk and the eggs. Best 2 more minutes. Fold in chopped walnuts. Bake in 2 greased and
lightly floured 9-inch cake pans at 350F for about 35 minutes. Cool 10 minutes in pans, re-
move from pans and cool completely.
Black Bottom Cupcakes
Batter:
1 1/2 cups flour
1 cup water
1 tsp salt
1/3 cup oil
1 tsp baking soda
1 tbl. vinegar
1 cup sugar
1 tsp. vanilla
1/4 cup cocoa
Filling:
8 oz. cream cheese
1/2 cup sugar
1 egg
1/8 tsp. salt
1 cup semi-sweet chocolate morsels
Combine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels. Mix well
and set aside.
Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. Add water, oil, vinegar
and vanilla. Beat with electric mixer well.
Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter. Top each with
1/2 tsp. cheese filling. Bake approximately 18 minutes.
Black Cake
1 pound raisins, minced
1 pound pitted prunes, minced
1 pound dried currants, minced
1 pound glaceed cherries, minced
6 ounces glaceed lemon peel, minced
6 ounces glaceed orange peel, minced
1 bottle (750 ml) Manischewitz Concord Grape wine
1 bottle (750 ml) dark rum
2 pounds dark brown sugar
4 1/4 cups all-purpose flour
4 teaspoons double acting baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
4 sticks (2 cups) unsalted butter, softened
10 large eggs
1 tablespoon vanilla
1 1/2 cups almond paste, if desired
7 cups confectioners' sugar, sifted
6 large egg whites at room temperature
2 tablespoons strained fresh lemon juice
silver dragees for decorating the cake
In a large bowl, combine well the raisins, the prunes, the currants, the cherries, the peels, the wine, and the
rum and let the fruit macerate, covered, at room temperature for at least 2 weeks.
In a heavy skillet combine 1 pound of the brown sugar and 1 cup water, bring the mixture to a boil over mod-
erate heat, stirring and washing down any sugar crystals clinging to the side wtih a brush dipped in cold water
until the sugar is dissolved, and boil the syrup, swirling the skillet occasionally, for 3 to 4 minutes, or until it is
reduced to 1 3/4 cups. Let the burnt sugar syrup cool and reserve it.
Into a bowl sift together the flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl of an
electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and
fluffy and beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla, the flour mixture,
and 1 1/3 cups of the reserved burnt sugar syrup, reserving the remaining syrup for another use. In another
large bowl combine well the flour mixture and the fruit mixture and divide the batter between 2 buttered and
floured 10-inch springform pans. Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50
minutes to 2 hours, or until the cakes are set and a tester inserted in the centers come out with some crumbs
adhereing to it. (The centers of the cake will be quite moist). Let the cakes cool in the pans on a rack, re-
move the sides and the bottoms of the pans and wrap the cakes in foil or wax paper. Let the cakes stand at
room temperature for 1 week.
Roll out half the almond paste between sheets of plastic wrap to form a 10-inch round and remove the top
sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove
the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the
same manner.
Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and
the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks. Beat in the remaining 3 cups confec-
tioners' sugar and beat the icing until it holds stiff peaks.
Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops
and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the
cakes. Arrange the dragees on the cakes. Makes 2 black cakes.
Chocolate Chip Cake
Sift together
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Cream together
1 c. butter or margarine
1 c. sugar
3 eggs
beat the eggs in one at a time
Add to the creamed mixture
1 c. sour cream
2 tsp. vanilla.
Add flour mixture to creamed butter mixture and mix together.
Mix together the following:
1 c. chopped nuts (we always used walnuts_
1 c. chocolate chips
1/2 c. brown sugar
2 tsp. cinnamon
Grease a tube pan (angel food cake pan). Pour 1/2 the batter in the pan then sprinkle on
1/2 the chocolate chip mixture. Add the remainder of the batter, then sprinkle the remainder
of the chocolate chip nut mix on top. Bake 1 hour at 350F.
Cocoa Cola Cake
2 cup Flour
1 1/2 cup Marshmallows - Miniature
2 cup Sugar
1 cup Margarine
2 tsp Cocoa - Unsweetened
1 cup Cola
1/2 cup Buttermilk
2 ea Eggs - Beaten
1 tsp Soda
2 Tbsp Margarine
2 Tbsp Cocoa - Unsweetened
8 Tbsp Cola
2 cup Sugar - Powdered
1 cup Nuts - Chopped
Combine flour & sugar in a large mixing bowl. Melt butter, add cocoa and cola (not diet),
heat to boiling. Cool slightly. Pour over flour and sugar mixture, stir till well blended. Add
buttermilk, beaten eggs, soda & vanilla. Mix well, stir in marshmallows. Pour into greased &
floured 13x9
pan and bake @ 350 for 40 min., or till tests done. Frost while hot. FROSTING: Combine
first 3 ingredients in saucepan and heat to boil- ing. Add powdered sugar and mix well. Stir
in chopped nuts.
A very good, and unusual, cake
Orange Cake
Use the smaller amount of sugar for a less-sweet fruit bread; the larger amount for an or-
ange loaf cake.)
1 Cup butter 3 Cups white flour
1-2 Cups sugar 1 Cup flaked coconut
4 eggs 1 Cup chopped walnuts
1/2 Cup orange juice 8 ounces chopped dates
1 teaspoon baking soda
Grease well and lightly flour two 9 x 5 x 3 inch loaf pans. Preheat oven to 300 degrees F.
In a large bowl cream butter and gradually beat in sugar. Add eggs one at a time and beat
well after each.
Sift together flour and baking soda. Stir the dry ingredients into the butter mixture in three
parts, alternating with the orange juice. Mix nuts, coconut and dates and fold gently into bat-
ter.
Pour batter into greased pans and bake for 1 to 1-1/2 hours or until golden brown. Mix to-
gether 1/2 Cup of orange juice and 1 Cup of powdered sugar and pour over cakes in pans
while still hot. Cool in pans on racks. Wrap in aluminum foil when cool and freeze if possi-
ble.
Makes two loaves.
Grandma's Applesauce Cake with Raisins and Pecans
1/2 cup butter 1 tsp. cinnamon
2 cups sugar 1/2 tsp. nutmeg
2 eggs 1/4 tsp. allspice
2 1/2 cups sifted all-purpose flour 1/1/2 cups applesauce
1 1/2 tsp. baking soda 1/2 cup raisins
1 tsp. salt 1/2 cup pecans
Cream butter and sugar till light. Add eggs, beating well after each addition. Sift dry ingre-
dients togehter and add to creamed mixture alternately with applesauce. Stir in raisins and
pecans. Turn batter into greased and lightly floured pan (13x9x2-inch). Bake at 350F
about 45 minutes ot till done. Cool in pan.
(an additional 1/3 cup raisins can be substituted for the 1/2 cup of pecans, if desired)
Black Forest Trifle
Servings: 8
4 1/2 c Milk
3 oz Unsweetened chocolate
1/3 c Cornstarch
1/2 c Sugar
1/4 ts Salt
2 ts Vanilla extract
2 c Cookie crumbs*
1 ea Can cherry pie filling**
* Make cookie crumbs from vanilla wafers, shortbread, or chocolate
chip cookies.
** This should be a 20 oz can - reduced-calorie if available.
1. Put 4 cups of the milk into a large, heavy saucepan.
Add unsweetened chocolate (3 - 1 oz pieces).
Heat over moderate heat, watching carefully, until bubbles form on
milk around edges of pan - milk is then scalded. Remove from heat
and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
bowl. Use a whisk to stir mixture until all dry ingredients are
moistened and no lumps remain. Be sure mixture is well stirred
just before adding to hot milk.
3. Using a wire shisk, stir hot milk mixture in saucepan while gradually
adding cornstarch-milk mixture. Return saucepan to heat and cook
over moderately high heat, stirring constantly, until mixture begins
to boil. Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding into a
2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto crumbs in bowl.
repeat layering with another third of chocolate pudding, crumbs,
the remaining pie filling and the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate pudding to form a
border. Fill center with reserved 1/2 cup pie filling.
8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)
Pineapple Crumbcake
2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon
Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom with
waxed paper.
In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy.
Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1
at a time, beating well after each addition. Beat in the vanilla.
Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture.
Turn the batter into the prepared pan and spread evenly.
Cut the skin and eyes from the pineapple. Quarter and core the pineapple. Cut the quar-
ters crosswise into 1/2 inch thick slices. Arrange the slices in concentric circles, overlap-
ping slightly and leaving a margin of about 1 inch around the edge.
In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly.
In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon.
Pour the melted butter over the flour mixture and rub together with your fingertips to form
coarse, pea-size crumbs. Scatter the crumbs evenly over the pineapple and better.
Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean. Let
cool in the pan for 15 minutes. Unmold onto a plate and remove the paper. Invert back
onto a rack to cool. Serve warm or at room temperature.
Savannah Cream Cake
1 envelope (1/4 ounce) unflavoured gelatine
5 extra-large egg yolks
1 cup sugar
1/2 cup dry sherry
2 3/4 cups heavy cream, chilled
1 tablespoon vanilla extract
Angel Food Cake, cut into 1 inch squares
1 cup fresh strawberries, sliced
1 1/2 cups fresh raspberries
1 1/2 tablespoons fresh lemon juice
In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften. In a medium bowl, beat the egg
yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the
sherry and 1/4 cup water.
Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly,
until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a
large bowl and whisk in the sofened gelatine; set aside.
In a large bowl, whip 2 cups of the cream until it begins to thicken. Gradually beat in 1/4 cup of the sugar and
the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream.
Set the bowl containing the custard and gelatine into a large bowl of ice and water. Whisk gently until the cus-
tard is cold and begining to set, 3 to 4 minutes. Remove from the ice and fold in the whipped cream.
Fold the Angel Food Cake squares into the custard cream until they are completely coated. Spoon this mix-
ture into a buttered 10 inch tube pan. Cover and refrigerate until set, 1 to 2 hours.
Meanwhile, in a food processor, combine the strawberries, 1 cups of the raspberries, the remaining 1/4 cup
sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate
the strawberry-raspberry sauce until chilled. Beat the remaining 3/4 cup cream until moderately stiff.
To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the
cake onto a platter and cover with the whipped cream. Garnish the cake with the remaining 1/2 cup raspber-
ries and serve the strawberry-raspberry sauce on the side.
Angel Food Cake
1 cup plus 2 tablespoons cake flour
1/4 teaspoon nutmeg, preferably freshly grated
1 1/2 cups sugar
12 extra-large egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 374F. Sift together the cake flour, nutmeg and 1/2 cup of the sugar.
In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt. Continue beating until soft
peaks form. Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks
form. Beat in the vanilla and fold in the flour mixture. Turn the batter into an ungreased 10 inch tube pan and
bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Invert onto a rack to cool.
Bonus Fudge And Cookie Recipes
Angel Fudge
Chocolate College Fudge
Chocolate Fudge
Fantasy (Perfect) Fudge
Two-Story Fudge
Creamy Chocolate Fudge
Creamy Milk Chocolate Fudge
Double-Decker Fudge
Alltime Favorite Raisin Cookies
Almond Double Chip Cookies
Almond Shortbread Cookies
Amish Sugar Cookies
Baby Ruth Cookies
Best Oatmeal Cookies
Big Soft Chocolate Chip Cookies
Brown Sugar Cookies
Candy Cane Cookies
Cherry Chocolate Cookies
Christmas Butter Cookies
Christmas Fruitcake Cookies
Christmas Ginger Cookies
Frosted Spice Cookies
Giant Oatmeal Spice Cookies
Golden Maple Sugar Cookies
Lemon Butter Cookies
Molasses Sugar Cookies
Old Fashioned Peanut Butter Cookies
Angel Fudge
Yield: 8 servings
2 c Sugar
8 tb Hershey's chocolate syrup
1 c Milk
1 tb Butter
1 ts Vanilla
1 sm Can marshmallow whip
Place the sugar, chocolate syrup and milk in a deep kettle and stir until the ingredients are well
blended. Boil without stirring until the mixture will form a soft ball when dropped into cold water.
Remove from fire and add the butter, vanilla, and marshmallow whip and allow to stand until the
mixture has cooled to lukewarm. Then beat until creamy and pour into buttered tins. Cut into
squares.
Chocolate College Fudge
Yield: 8 servings
6 tb Hershey's cocoa; or 1/4 lb Hershey's baking chocolate
1 c Milk
3/4 c Boiling water
4 c Granulated sugar
2 tb Butter
1 ds Salt
1 ts Vanilla
Use a large kettle to make this fudge, as it will boil very high. Break the chocolate into pieces
and add the water, or simply mix cocoa and water; cook till thick. Mix the sugar, milk and salt
and add to the chocolate; cook slowly, stirring all the time, until the sugar is dissolved, then boil
more rapidly until the mixture will make a soft ball when dropped into cold water. Add the butter
without stirring and let the mixture stand until it is cold. Now beat vigorously till nearly dry. Place
in oblong shallow pans which have been well buttered; cut in squares. A cupful of broken nut
meats or candied fruit may be added for variety.
Chocolate Fudge
2 c Sugar (granulated)
1 c Condensed milk -(unsweetened!)
2 oz Chocolate, unsweetened
-(I use Hershey's baking
-chocolate; Baker's
-chocolate does NOT work)
2 1/2 tsp Butter
1/4 t Salt
1 tbl Corn syrup (light)
1 c Walnuts (chopped)
1 tbl Vanilla extract
1 tbl Rum
Combine sugar, condensed milk, butter, salt, chocolate and corn syrup in a HEAVY 3-quart
saucepan. Heat slowly. Stir until everything is melted. When the chocolate is melted thor-
oughly, beat with electric mixer (I ain't proud!) until smooth. Let cook to halfway between soft
and medium ball stage (use candy thermometer if available). Let cool until barely touchable (due
to heat). Stir in chopped walnuts, vanilla and rum. Beat the mixture until it starts to set. When it
starts to set, get it into an 8-inch square pan (buttered, of course). If you wait to do this, you will
eat it out of the saucepan.
Fantasy (Perfect) Fudge
Yield: 12 servings
3 c Sugar
3/4 c Margarine
2/3 c Evaporated Milk
12 oz Pkg. semi-sweet chocolate -chips
7 oz Marshmallow Creme (1 jar of -Kraft brand)
1 ts Vanilla
1 c Chopped nuts
Stir together margarine, sugar and milk in heavy 3 qt. saucepan. Bring to full boil stirring con-
stantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234 deg. F., with
constant stirring to prevent scorching. (Candy thermometer highly recommended) Remove from
heat. Gradually stir in chocolate chips until melted. Add remaining ingredients, mix until well-
blended. Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature.
Cut into squares. Makes about 3 pounds of fudge.
Two-Story Fudge
Yield: 8 servings
=== first story ===
2 1/4 c Sugar
1 c Milk
1 1/2 tb Butter
1 ts Vanilla
5 tb Hershey's® cocoa; ror
3 oz Hershey's® baking chocolate
=== second story ===
2 1/2 c Sugar
2 tb Butter
1 c Rich milk
1 ts Vanilla
For 1st story
Melt the butter, add the sugar, milk and chocolate, broken into small pieces, or cocoa. Stir gently
till the chocolate or cocoa is melted, then cook with very little stirring to the soft-ball stage.
Remove from the fire, cool, add vanilla and beat till creamy. Pour into a buttered pan and set
aside to become thoroughly cold.
For 2nd story
Melt butter and add sugar and milk. Cook with very little stirring to the soft ball stage. Let stand
till cold, then add vanilla and beat till creamy. Pour over the dark fudge, smoothing the surface
with a knife. When cool, cut in squares. Nuts may be added to either the dark or light fudge.
Creamy Chocolate Fudge
Yield: 36 servings
2 oz Unsweetened chocolate
2 c Sugar
2/3 c Evaporated milk
2 tb Corn syrup
3 tb Butter
1 ts Vanilla
Grease an 8x8" square pan with butter. Grease a heavy-bottomed saucepan with butter. Grate
the chocolate into it and add the sugar, milk and corn syrup. Stir over low heat until chocolate
melts and sugar dissolves. Increase the heat to medium-high and boil the mixture until it reaches
soft ball stage (240F.). Stir just enough to prevent scorching., remove from the heat and add the
butter. Cool to lukewarm (110F.) without stirring. Add the vanilla. Beat until the candy loses its
gloss and becomes thick enough to hold its shape. This will take 10 minutes if you use a heavy
electric mixer and longer by hand. Immediately pat into the prepared pan. Cool and cut
into squares. Yields 36 pieces.
Creamy Milk Chocolate Fudge
Yield: 16 servings
2 c Miniature marshmallows
14 oz Condensed milk
ds Salt
1 c Milk chocolate chips
12 oz Chocolate chips
1/2 c Nuts -chopped
1 1/2 ts Vanilla
In a qt glass measure, combine marshmallows, milk and salt. Microwave on HIGH 3-4 minutes.
Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts
and vanilla. Line an 8-9" square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours,
until firm. Turn onto cutting board, peel off paper, and cut into squares.
Double-Decker Fudge
Yield: 2 pounds
1 c REESE'S peanut butter chips
1 c HERSHEY'S semi-sweet -chocolate chips or -HERSHEY'S MINI CHIPS -semi-sweet
chocolate
2 1/4 c Sugar
1 3/4 c Marshmallow creme
3/4 c Evaporated milk
1/4 c Butter or margarine -(1/2 stick)
1 t Vanilla extract
Line 8" square pan with foil, extending foil over edges of pan. Measure peanut butter chips into
one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan,
combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat,
stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla.
Immediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely
melted; quickly pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until
chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1
1/2 hours or until firm. Cut into 1" squares. Store tightly covered in refrigerator. Makes about 60
pieces or about 2 pounds candy.
Alltime Favorite Raisin Cookies
Yield: 6 dozen
2 c Raisins
1 c Water
1 3/4 c Sugar
1 c Shortening
2 Eggs; slightly beaten
1 ts Vanilla extract
3 1/2 c Flour, all-purpose
1 ts Baking powder
1 ts Soda
1 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1 c Pecans; or walnuts, chopped
Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes.
Cool. (Do not drain.) Gradually add sugar to shortening, beating well after each addition. Add
eggs; beat well. Stir in raisins with liquid and vanilla. Combine dry ingredients; gradually add to
raisin mixture, stirring after each addition. Stir in pecans. Drop by tablespoonfuls 2 inches apart
onto well-greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or unitl browned.
Almond Double Chip Cookies
Yield: 36 Servings
3/4 c Butter or margarine, softened
3/4 c Packed light brown sugar
1 Egg
1/2 ts Almond extract
1 1/2 c All-purpose flour
1/4 ts Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds
Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter
and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour,
baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk
chips and almonds. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie
sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
cookie sheets; remove to wire racks to cool completely.
Makes about 3 dozen cookies.
Almond Shortbread Cookies
Yield: 3 dozen
1 c Flour, all-purpose
1/2 c Cornstarch
1/2 c Sugar, powdered
1 c Almonds, finely chopped
3/4 c Butter; softened
Combine flour, cornstarch, and powdered sugar; stir in almonds. Add butter; blend with a
wooden spoon until a soft dough forms.
Shape dough into small balls. Place on ungreased cookie sheet; flatten each ball with lightly
floured fork. Bake at 300 degrees for 20 to 25 minutes or until edges are only lightly browned.
Cool before storing.
Amish Sugar Cookies
Yield: 24 servings
1/2 c Sugar;
1/3 c Powdered Sugar;
1/4 c Margerine; (1/2 stick)
1/3 c Vegetable oil
1 Egg; (large)
1 ts Vanilla
1 ts Lemon or alomond flavoring
2 tb Water
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar;
1/2 ts Salt
Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy. Add
egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the
bowl before and after adding these ingredients. Stir remaining ingredients together to blend well;
add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1
tablespoon dough per ball. Place balls on cookie sheets that have been sprayed with pan spray
or lined with aluminum foil. Press balls down evenly to 1/2' with the back of a tablespoon dipped
in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to room
temperature.
Baby Ruth Cookies
1/2 c Butter, softened
3/4 c Peanut butter, smooth
1 1/2 c Sugar
2 Eggs, beaten
1 1/4 ts Vanilla
3 c Flour, sifted
1 ts Baking powder
1/2 ts Salt
2/3 c Milk
5 Baby Ruth bars, 1.9oz, cutup
Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add
vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby
Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
golden brown, about 12-15 minutes.
Best Oatmeal Cookies
Yield: 55 servings
3/4 c Low ft margarine, room temp
1/2 c Packed brown sugar
1 1/2 c All purpose flour
1 ts Ground cinnamon
1 1/2 c Oats, uncooked
1 ts Vanilla
1 c White sugar
2 Egg whites, slightly beaten
1 ts Baking soda
1/4 ts Ground nutmeg
1 c Raisins
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a me-
dium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in
oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball
and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass
in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies.
Bake 10 min. Cool on racks.
Big Soft Chocolate Chip Cookies
Yield: 18 Cookies
1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached, All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips
Place a rack in the middle of the oven. Preheat oven to 325 F. Temperature is critical so use an
oven thermometer to verify the correct oven temperature and adjust as necessary. Melt the butter
in a small saucepan and set aside to cool until it’s lukewarm. In a large bowl, whisk the flour, bak-
ing soda, and salt. Do not sift. Place both sugars in a medium mixing bowl. Pour melted butter
into sugar and mix until completely blended. Add egg, yolk, and vanilla extract. Mix until blended.
Add flour mixture and mix until blended. Add chocolate chips. Mix just until chips are evenly dis-
tributed. Line 11 x 17 cookie sheets with parchment paper. Don’t use waxed paper. It’s too flam-
mable.
Baking

Directions:
Using a scant 1/4 cup of cookie dough, roll a ball in the palms of your hands.
Grab the ball with the fingertips of both hands and pull the dough into two pieces resembling half
moons. Rotate the halves so the two jagged/flat sides point toward the ceiling and push the two
halves together. You’ll now have a cookie with a jagged top surface (they look like little tree
stumps). (I didn't do this for all of them and they were fine) Place the cookies (about 6 per sheet)
onto the cookie sheets. Put cookies in oven and bake for 15 minutes.
Start checking for doneness after about 13 minutes and every two minutes thereafter. They are
done when they are turning light golden brown and the edges are starting to get dry and firm
while the centers are still soft. Cool cookies completely on their cookie sheets.
The twin secrets to these "mall style" cookies are the melted butter and the extra egg yolk.
Serving Suggestions Serve warm or allow to cool completely. Store completely cooled cookies in
airtight containers, separating layers of cookies with waxed paper. The dough will keep refriger-
ated for 2 days and frozen for about 30 days. Be sure to wrap it closely with plastic wrap and
place it in an airtight container. Thaw frozen dough overnight in the refrigerator. Baked cookies
will keep in the freezer for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
at room temperature for a quick cookie fix.
NOTES: 1) The dark brown sugar makes darker colored cookies. The light brown or golden
brown sugar makes lighter colored cookies. I prefer the dark ones because of the little extra fla-
vor the molasses adds. 2) For a nice variation, use light brown sugar instead of dark, substitute
white chocolate chips, and add 2 or 3 tsp. grated orange peel (from one large orange), to the bat-
ter. These are called White Chip, Orange Dream Cookies.
Brown Sugar Cookies
Yield: 3 servings
1/2 c Flour
1 ts Baking powder
1/4 c Melted butter, cooled
1 c Brown sugar
1 Egg
1/4 ts Salt
1/2 c Chopped nuts
Sift flour and baking powder together. Cream butter and sugar. Combine all ingredients; pour
into an 8 x 8 inch greased pan. Bake for 30 minutes at 350 degrees. Cut in squares.
Candy Cane Cookies
Yield: 30 servings
1 1/4 c Butter or Margarine
1 c Powdered Sugar
1 Egg
1 ts Vanilla Extract
1/2 ts Almond Extract
3 1/2 c All-purpose flour
1/2 ts Salt
Red food coloring
1 Egg white, slightly beaten
Red decorating sugar - (optional)
1. Cream together butter and powdered sugar. Beat in egg and flavorings.
2. Combine flour and salt. Stir into first mixture. Set aside half of dough. Tint remaining half light
red with dew drops of food coloing.
3. Keep dough chilled for ease in handling. With hands, roll 1 teaspoonful of white dough and 1
teaspoonful of red dough into strips about 4-inches long. Put strips side by side and twist to-
gether lightly. Repeat with remaining dough.
4. Arrange on ungreased baking sheets. Curve 1 end down to form into candy cane shape. Brush
cookies with egg white. Sprinkle with red sugar, if desired.
5. Bake at 350*F for 10 to 12 minutes or until very lightly browned. Cool on wire racks. Store
airtight.
Cherry Chocolate Cookies
Yield: 72 Servings
1 c Margarine or butter
3/4 c Packed brown sugar
2 Egg yolks
2 oz Semiswet chocolate; -melted and cooled
1 1/2 ts Finely shredded orange peel
1 ts Ground cinnamon
1 ts Vanilla
1/4 ts Salt
2 1/4 c All-purpose flour
1 1/2 c Finely chopped pecans (to 2)
2 Egg whites
3/4 c Cherry jelly or preserves
In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium
speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cin-
namon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow
bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg
white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using
your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12
minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a
small spoonful of jelly or preserves. Makes about 60 cookies.
Christmas Butter Cookies
Yield: 36 servings
1 c Butter
1 c Sugar
1 Egg
1 tb Milk
1 ts Vanilla
2 3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla.
Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in han-
dling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters
into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly
browned. Remove to wire racks to cool. Makes 4-5 dozen.
Christmas Fruitcake Cookies
Yield: 36 servings
1/2 c Vegetable oil
1/2 c Brown sugar
1 Egg
1 1/4 c Whole wheat flour
1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 c Milk
1/2 c Chopped walnuts
1/2 c Raisins
1/2 c Snipped dried apricots
1/2 c Chopped dates
Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop
by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on
a wire rack and store in a tightly closed container.
Christmas Ginger Cookies
Yield: 36 Servings
6 c Flour
1 tb Baking soda
1 tb Ginger
1 ts Cloves
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1 c Solid shortening, Crisco
1 c Molasses
1 c Brown sugar, packed
1/2 c Water
1 Large egg
1 ts Vanilla
Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and vanilla until
well blended. Gradually beat in flour mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1"
thick round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week. Roll on lightly
floured surface to 1/8" thick, cut with gingerbread men cutters and bake at 350 degrees for 10-12
minutes. Cool slightly on cookie sheet, then transfer to wire racks to cool completely.
Frosted Spice Cookies
1 c Butter, softened 1 c Sugar
1 c Molasses 1 Egg
1 c Sour milk* 6 c Flour
1 tb Baking powder 1 ts Baking soda
1 ts Ground cinnamon 1 ts Ground ginger
1/2 ts Salt 1 c Chopped walnuts
1 c Golden raisins 1 c Chopped dates
FROSTING
3 3/4 c Powdered sugar 1/3 c Orange juice
2 tb Butter, melted
In a large mixing bowl, cream butter and sugar. Add molasses, egg and milk; mix well. Combine
the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mix-
ture. Stir in walnuts, raisins and dates. Chill for 30 minutes. Roll dough out on a lightly floured
surface to 1/4" thickness. Cut with a 2 1/2" cutter. Place on greased baking sheets. Bake at 350
degrees 12-15 minutes. Cool completely. For frosting, beat all ingredients in a small bowl until
smooth. Frost cookies.
* - To sour milk, add 1 Tbsp. vinegar to milk and let stand for 5 minutes.
Makes: 5-6 dozen
Giant Oatmeal Spice Cookies
Yield: 2 dozen
1 1/2 c Flour, all-purpose 1/2 ts Soda
1/2 ts Salt 2 ts Cinnamon, ground
2 ts Cloves, ground 2 ts Ginger; ground
1 c Butter (or marg.); softened 1 c Sugar
1 c Sugar, brown; firmly packed 2 Eggs
1 ts Vanilla extract 3 c Oats, quick-cooking; uncooked
1 c Nuts; chopped (opt.)
Combine flour, soda, salt, and spices; set aside. Combine butter and sugar, creaming well;
beating in eggs and vanilla. Add flour mixture, mixing well. Stir in oats; add nuts, if desired.
Drop dough by a 1/4-cup measure 5 inches apart onto lightly greased cookie sheets. Bake at
375 degrees for 12 to 14 minutes or until lightly browned. Cool slightly on cookie sheets; remove
to wire racks to cool completely.
Golden Maple Sugar Cookies
Yield: 60 cookies
2 1/2 c Sifted Flour
1 ts Baking Soda
1 ts Cream Of Tarter
1/4 ts Salt
1 1/3 c Butter Flavored Crisco
1 1/2 ts Vanilla
2 tb Pure Maple Syrup
2 c Sugar
2 Egg Yolks
Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream (Beat) the Crisco, Vanilla,
and maple syrup until well mixed, then add the sugar gradually creaming until light and fluffy.
Add Egg yolks one at a time and beat well after each is added. Slowly add the Sifted dry ingredi-
ents and beat until just blended. Make Balls 1 1/2 inch (Approx) in Diameter and place 2 inches
apart on an ungreased cookie sheet. Bake at 350 degrees for 9 to 11 min or until the edges just
start to turn golden brown. Allow to cool at least two min on the sheet before removing to a rack
until completely cool.
Lemon Butter Cookies
1/2 c Granulated sugar
1/2 c Powdered sugar
3/4 c Butter or margarine, softened
1/4 c Oil
1 tb Grated lemon peel
1 tb Lemon juice
1 Egg
2 1/2 c All-purpose flour
1/2 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Salt
Yellow decorator sugar
Beat the sugars, butter and oil in a large bowl until light and fluffy. Add the lemon peel, lemon
juice and egg and blend well. Stir in the flour, cream of tartar, baking soda and salt; mix well.
Cover with plastic wrap and refrigerate for 1 hour for easier handling.
Heat the oven to 350F. Shape the dough into 1-inch balls and roll in the decorator sugar. Place
the balls 2 inches apart on ungreased cookie sheets. Bake for 7 to 12 minutes or until set. Re-
move immediately from the cookie sheets.
NOTE: "These lemony morsels are more tender when made with butter, but margarine is an
acceptable alternative." Makes 3 1/2 dozen.
Molasses Sugar Cookies
Yield: 36 servings
3/4 c Shortening, melted
1 c Sugar
1 Egg
1/4 c Molasses
2 ts Baking soda
2 c All purpose flour
1/3 ts Cloves
1/2 ts Ginger
1 ts Cinnamon
1/2 ts Salt
Melt shortening; allow to cool. Add sugar, egg and molasses to shortening. Sift flour, soda and
spices together. Mix all together and form into 1 inch balls, roll in granulated sugar and place on
cookie sheet 2 inch apart. Bake 6 to 8 minutes in 350 degree oven. If taken out of oven when
shiny, cookie will be softer. Leave on pan 1 minute before removing after taking out of oven.
Old Fashioned Peanut Butter Cookies
Yield: 24 Servings
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Butter or Margarine
1 c Peanut Butter
1 c Sugar
1 c Packed Brown Sugar
2 Eggs
1 ts Vanilla extract
Stir flour, powder, soda and salt; set aside. In large bowl with mixer at medium speed, beat but-
ter and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add
flour mixture; beat until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2
inches apart on ungreased cookie sheets. Flatten slightly and decorate with candied cherries, or
flatten with fork dipped in colored sugars. Bake in 350F oven 12 minutes or until lightly browned.
Remove from cookie sheets. Cool on rack. Makes 6 dozen.
30 Great BBQ Sauces
Honey Spiced BBQ Sauce
Hot Barbecue Sauce
Hot Georgia BBQ Sauce
Layo Barbecue Sauce
Barbecue Sauce
Teriyaki Marinade & BBQ Sauce
Oak Sauce
Barbecue Sauce
Barbecue Sauce for a Crowd
Kansas City - Style Sauce
Kinda Karolina Sauce
KY Colonels Secret Pork BBQ Sauce
Ol' Fashion Barbecue Sauce
Moppin' Sauce
Missouri Barbecue Sauce
Molasses Orange Barbecue Sauce
Mustard Based Central South Carolina BBQ Sauce
N.C. Basting Sauce
New Orleans Barbeque Sauce
No Salt Barbecue Sauce
North Carolina-Style Barbecue Sauce
Eastern North Carolina Rub & Sauce
Western North Carolina Smoked Pork Sauce
Oriental BBQ Sauce
Pungent BBQ Sauce
Quick BBQ Sauce
Ranch Barbecue Sauce
Red Hot Barbecue Sauce
Pineapple Cranberry Barbecue Sauce
Secret Basting Sauce
1
Honey Spiced BBQ Sauce
1 1/4 c Catchup 2 tb Dry mustar d
2/3 c Salad oil 3 ts Ginger, fresh grated
3/4 c Vinegar 1 ea Lemon, sliced thinly
5 tb Worcestershire sauce 3 tb Butte r
1 c Honey
Combine all ingredients in a saucepan and heat to blend togeethr.
Hot Barbecue Sauce
1 1/2 c Tomato juice 1 Garlic clove,peel ed
1/3 c Brown sugar 1/4 c Cider vinega r
1 Onion slice,thick 1 t Chili powde r*
1/4 Green pepper,seeded 1 T Prepared mustar d
1 Celery stalk
* - more if preferred.
1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30
minutes. Remove and discard onion, green pepper, celer ya,nd garlic.
2. Brush sauce on meat or chicken during last 15 minutes of cooking. If desired, spoon additional
sauce over cooked meat when serving .
Hot Georgia BBQ Sauce
1/2 c Lemon juice 1/3 c Vinega r'
1/4 c Ketchup 1/4 c Wate r
1 tb Brown sugar 1 ts S alt
1 ts Dry mustard t1s Paprika
1/2 ts Pepper 1/2 ts Cayen ne
1/2 ts Onion powder 1/8 ts Garlic powedr
1 ts Tabasco sauce 2 tb Butt er
Combine all ingredients in a saucepan. Heat to boiling point. Use f obrarbecuing chicken, pork,
veal, beef or lamb .
2
Layo Barbecue Sauce
3/4 qt Catsup 4 tb Lemon ju ice
1 ts English mustard 1 Bay lea f
1 ts Freshly ground black pepper 4 tb Sharp salad dressin g
1 tb Worcesteshire sauce 3/4 c Maple syrup
1 Clove garlic 1 c But ter
1/2 md Onion Chili powder
Mix, bring to a boil and simmer one hour. Remove onion and bay lea f.
Barbecue Sauce
1/4 c Bacon drippings or margarine 2 tb Chili Powde r
1 c Ketchup 1 ts Dry must ard
1/2 c Molasses 1/2 ts S alt
2 tb Worcestershire Sauce 1/2 ts Cayenne Pepp eorr Red Pepper
1/4 c Wine vinegar 1/2 ts Garlic Powd er
2 c Water
In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar.
Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well.
Raise the temperature to medium high and bring the sauceo ta boil. Reduce heat and simmer for 30
minutes. Let sauce cool and stand at room temp. for an hour or mor e.
When ready ot serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for
several weeks.
Teriyaki Marinade & BBQ Sauce
1 c Soy Sauce 1/2 ts Powdered Ging er
1 c Water 1/2 ts Gar lPicowder
2 tb Vinegar 1 ts Hot Pepper Sauce, op t'l
2 tb Brown Sugar 2 tb Cornt aSrch
1 ts Dry Mustard
Whisk together all the ingredients except the corn starch. Marinade the meat longn oeugh to flavor
and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for
some game cuts.
BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the
marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd mea t.
3
Oak Sauce
4 Dried new mexico red chilies 1 1/2 ts Sea s alt
4 Dried chipotles 1/4 c Straight bourbo n
2 Fresh habanero ; stemmed 2 c Red wine vineg ar
6 md Garlic cloves 1/4 c Fresh lemon ju ice
1/3 c Fresh rosemary ; loosely packed 1/4 c Onnio ; chopped
Preparation Time: 0:25 Preheat oven 250 degrees. Dry roast the dried chilies until you smell them,
about 3 minutes. Submerge them in a pot of hot water and soak them until soft, about 20 minutes. Put
all ingredients in blender and give it hell for -34 minutes. Pour into mason jar. Joe's soak saucem i-
proves with age and will last several weeks. I have also frozen it.
Barbecue Sauce
1/4 c Ketchup 1 ts Paprika
1 c Tomato juice 1/8 ts Ground cayenne pepp er
1/4 c Vinegar 1 ts Dry mustard
1/2 c Water 1 ts S alt
2 ts Worcestershire sauce 2 ts Brown suga r
1/4 ts Chili powder 1/2 c Chopped onio n
1/4 ts Garlic salt
Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs .
Barbecue Sauce for a Crowd
54 oz Bullseye or KC Masterpiece hickory smoke Barbecue sauce
7 Lemons; juiced 2 tb Worcestershire sau ce
3 1/2 qt Tomato sauce 1/2 cW hite kayo syrup
4 ts Dry mustard 1 tb Black pepp er
2 tb Garlic powder 1 ts Cayenne pepper
2 tb Onion powder 4 tb Oil or margari ne
1 c Brown sugar
Mix all ingredients and heat thoroughly to blend flavors, maybe 15 min on lowest heat. Cool. Baste on
meat last 10 minutes only, or serve with meat. Keeps well in fridge.
4
Kansas City - Style Sauce
3/4 c Light brown sugar, packed 1/4 ts Mace, gro und
1 ea 1 1/4 oz package regular flavor chili seasoning 1/4 ts Black peppper, fresh grou nd
1 c White distilled vinegar 2 ts Dry musta rd
1/4 c Molasses 1 ts Ginger, ground
1/4 c Water 1/2 ts Allspice, ground
32 oz Ketchup 1 /4 ts Cayenne pepper
3 ts Liquid smoke (optional)
In a large saucepan, combine the brown sugar, cilhi seasoning, mustard, ginger, allspice, cayenne,
mace, and black pepper. Add the vinegar, molasses, water, and liquid smokeif, using. Stir until dry
ingredients are dissolved. Add the ketchup and stir to mi x.
Bring to a boil over high heat, stirrnig constantly to avoid spattering. Reduce the heat to low, cover,
and simmer for 30 minutes. Remove from the heat and let cool to room temperature. Use immi-ed
ately or cool to room temperature, cover, and refrigerate for up to 1 wee k.
Kinda Karolina Sauce
1 c Prepared mustard 1/4 c Sa lt
1 c Vinegar 1 c Wat er
1/4 c Ground red pepper
Bring to a boil. Pour over anything that isn't moving or mooing …
KY Colonels Secret Pork BBQ Sauce
2 1/2 c Water 1 Clove garlic, mince d
1/4 c Vinegar 1 ts Red pepp er
1 tb Sugar 2 ts Chili powde r
3 ts Pepper 1 ts Red pepper sau ce
2 tb Butter 1 ts Dry mustard powd er
3 ts Salt 3 tb Worcestershire sau ce
1/4 Chopped onion
Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat a nsdimmer
for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the
cooking process. Baste and turn until pork registers 170 degrees on a mea t
thermometer (takes about 20 minutes for country ribs. )
5
Ol' Fashion Barbecue Sauce
1 Stick butter 1/4 c Chili pow der
3 Cloves garlic -- minced 1/4 c Vineg ar
1 Onion -- chopped 1 Lemo--n d iced
Salt -- to taste Pepp-e- rt o taste
1/2 c Worcestershire sauce 1/2 c Brown sugar
1 lg Can Tomato juice 4 c Catsup
1 lg Can V-8 vegetable juice
Saute garlic, onion and lemon in butter un ttiel nder, then add remaining ingredients. Simmer about 2
hours or until sauce thickens .
Moppin' Sauce
1 c Cider vinegar 5 tb Worcestershire Sauce
3 ea Cloves garlic, minced 2/3 c Vegaebtle oil
3 tb Ginger, grated 3 tb Butter
2 tb Dry mustard 1 ea Lemon, thinly sliced, with peel on
Combine all ingredients in a saucepan and heat until flavors are nicely blended, about 15 minutes.
After it cools, strain the lemon slices ou t.
Missouri Barbecue Sauce
2 tb Oil 1 tb Chili pow der
3/4 c Cider vinegar 1 ts rDy mustard
1 ts Garlic; finely minced 1 ts Paprik a
1/2 ts Sugar 1/2 ts Groundm ciun
Combine all ingredients, heat to boiling and allow to cool. Let set for at least one hour for flavors to
blend.
6
Molasses Orange Barbecue Sauce
1 cn Tomato soup, condensed- 10 3/4 oz size 1 tb Seasoned sa lt
1 tb Dry mustard 1 cn Tomato sauce, 8 oz can
1 tb Worcestershire sauce 1/2 c Molasses, light
1 tb Orange peel, finely shredded 1/2 c Vinegar
1 1/2 ts Paprika 1/2 c Brown sugar, packe d
1/2 ts Pepper, black 1/4 c Vegetable oil
1/4 ts Garlic powder 1 tb Minced onion, instant
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer uncovered fo 20n m- i
utes. Use to baste beef or poultry last 15 minutes of grillin g.
Mustard Based Central South Carolina BBQ Sauce
3 T Peanut Oli 2 T Hone y
2 ea Minced Garlic Cloves 1 T Brown Suga r
1 ea Minced Onion 2 tDry Mustard
1/2 c Catsup 1 t Ging er
1/3 c Apple Cider Vinegar 1 pn Sa lt
2 T Lemon Juice
Combine ingredients and set aside. Grill meat (do not add anything). During the las-t1 40 minutes
baste with this sauce. Boil the remaining sauce and spoon 2 T's onto each plate, adding the meat
portion.
N.C. Basting Sauce
2 c Vinegar, cider 1 tb Worcestershire sauc e
1 tb Tabasco sauce 1 tb Chili powde r
2 tb Paprika 1 c Wat er
3 tb Salt
Combine all ingredients and let sit for an hour or more at roome mt perature to let flavors combine
and mature.
7
New Orleans Barbeque Sauce
1 ea Onion, large, chopped 3 c Tomato pure e
3 tb Oil 1/2 c New Orleans Molasse s
3 ea Cloves garlic, minced 1/4 c Vinega r
1 ts Dry mustard 1 ds Angostura bitter s
1 ts Thyme 2 tb Worcestershire sa uce
1 ts Oregano 1 tb S alt
1/2 c Water 3 tb Brown su gar
1/4 c Sweet pickle, chopped
Cook onion in oil over moderate heat until transparent. Add minced garlic and cook 1/2 minute. Add
remaining ingredients and bring to a boil. Simmer 10 minutes. Makes an excellent sauce for
chicken, spareribs, or hamburgers. Any leftvoer sauce can be stored in the refrigerator for late r
use.
No Salt Barbecue Sauce
1/4 c Vinegar 1 c Hunts no salt tomato sauce
1 ts Sugar or 2 packets of equal 1 tb Worcestershire sauce
1 ts Celery seed 3 ds Tabasco
1 ts Dried onion 1 c Water
1/4 ts Liquid smoke
Combine all ingredients. Heat to boiling, then simmer 30m inutes. Optional: add a squeeze or two
of lime juice.
North Carolina-Style Barbecue Sauce
1 c White vinegar 1 c Cider vinega r
1 tb Sugar 1 tb Red pepper flakes, crush ed
1 tb Tabasco sauce Salt; to tast e
Black pepper
In a non-corrosive container, combine all ingredients and mix we ll.
8
Eastern North Carolina Rub & Sauce
----------------------------------R--UB---------------------------------- --
2 ts Salt 2 ts Black peppe r
2 ts Brown sugar 1 ts Cayenne pepp er
2 ts Cumin 1/4 c Paprika
2 ts Chile powder
---------------------------------S--AUCE--------------------------------- --
1 c White vinegar 1 tb Red pepper flake s
1 c Cider vinegar 1 tb Tabasco
1 tb Sugar 1 tb Black peppe r
Use rub on meat and allow to set until rub looks moist. For sauce, blend all ingredients and alloaw- fl
vors to blend.
Western North Carolina Smoked Pork Sauce
1 c Ketchup 1/4 c Onion, minc ed
1 c Brown sugar, packed 1 ts Pepper Sauce
1/2 c Lemon juice 1 ts Worcestershire sauc e
1/4 c Butter
Combine all ingredients and simmer for 30 minutes. Reduce heat and simmer for another 30 nm-i
utes. Use as a dipping sauce .
Oriental BBQ Sauce
4 T Toasted sesame seeds 1/3 c O il
1 T Peanut butter 1/3 c Sherr y
4 T Brown sugar 1 t Grated ginger (amount ??)
2 T Curry powder 1 T Minced garl ic
1/2 c Soy sauce 4 Green onions chopped, white o nly
1 T Pepper
Place first 8 items in blender and blend 45 seconds. Stir into bowl with gingr,e garlic & onions. Use
to marinate chicken.
9
Pungent BBQ Sauce
1 c Olive oil 1 tb B asil
6 Cl Garlic; chopped 1 tb Chili powde r
1 c Onion; minced 1/4 c Parsley; chopp ed
1 c Green pepper; minced 1 c Red win e
1 c Tomatoes peeled and chopped 1 c Beef stoc k
2 Celery; minced 1 c Tomato pure e
2 tb Red win vinegar 1 1/2 ts S alt
2 ts Pepper
Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not
browned. Add green pepper, tomatoes, celery, basil, chili powder, stock and vinegar. Cover and let
simmer for 40 min., then run the mixture through a blender or food processor. Add the remaininng- i
gredients and simmer for at least 10 min., the longer this sauce simmers the better it makes it.
To serve this sauce can be used either hot or cold for basting or serving on the table. Makes 5 1/2
cups and can be stored in the refrigerator covered .
Quick BBQ Sauce
1/4 c Onion -- finely chopped 2 tb Butter
1 c Ketchup 1/4 c Brown sugar
1/4 c Lemon juice 1 t b Worcestershire sauce
1 ts Mustard 1 Clove ga-r-l ifcin ely chopped
1/2 ts Tabasco sauce -- to taste
In a small saucepan, cook onion and garlic in butter until tender. Add remaining ingrieendts bring to
boil. Reduce heat, simmer uncovered 15 to 20 min. Use as a basting sauce for chicken, pork or beef.
Can be made in microwave.
Ranch Barbecue Sauce
1 c Catsup 1 ts S alt
1/3 c Worcestershire sauce 1 ds Tabasco sauc e
1 ts Chili powder 1 c Wa ter
Combine all ingredients. Heatt o boiling; simmer 30 minutes. If sauce gets too thick, add small
amount of water. Use to baste ribs, etc .
10
Red Hot Barbecue Sauce
1/4 c Molasses 1/2 c Pineapple jui ce
1/4 c Prepared mustard 1/4 c Worcestershire sauce
1/4 c Packed brown sugar 1/2 ts Tabasco sauc e
3/4 c Vinegar
Put molasses, mustard, and brown sugar into a small bowl; stir to mix well. Add remaining ingir-ed
ents; mix well. Makes about 2 cups .
Pineapple Cranberry Barbecue Sauce
1 ea 12 oz jar of pineapple preserves
1/2 c Chili sauce
1/2 c Whole Cranberry sauce
1/3 c Vinegar
Combine all ingredients. Use to baste pork, poultry or sweet potatoes last 1 m5inutes of grilling.
Secret Basting Sauce
1 c Texas beer 1/4 c Wine vineg ar
2 tb Liquid smoke 1/4 ts Tabasc o
2 tb Soy Sauce
Mix all ingredients in a shake-rtype bottle. Shake liberally on ribs, chops, ect. while cooking.
11
The Carolina Country Cooking 2002 Recipe Archive
Barbecued Meat Balls Heavenly Angel Biscuits
Wellington Meat Loaf Cheese Biscuits
Salisbury Steak Blueberry Oatmeal Drop Biscuits
Swiss Cheese Meat Loaf Our Favorite Southern Biscuits
Lemon Steak Mayonnaise Biscuits
Beef With Mushroom Sauce Caramel Pecan Sticky Biscuits
Marinated London Broil Corn Pone
Zesty Pot Roast Custard Filled Corn Bread
Country Style Steak Broccoli Cornbread
Beef Stroganoff Sweet Potato Cornbread
Delightful Ham Rolls Oatmeal Bread
Pork Chops With Sweet Potatoes Molasses-Oatmeal Bread
Strawberry Glazed Ham Apple Crunch Muffins
Elegant Chicken Casserole Chocolate Syrup Cake
Fast Chicken "N" Dumplings Easy Pineapple Upside Down Cake
Crispy Baked Chicken Apple Pecan Cake
Easy Chicken Pie Betty's Carrot Cake Supreme
Spicy Barbecued Chicken Pinto Bean Cake
Turkey Cranberry Loaf War Time Cake
Barbecued Fish Depression Cake
Calico Beans Peach Yum Yum
Baked Beans Coconut Spice Cake
Broccoli Casserole Apple Crisp
Carolina Country Slaw Rhubarb Pie
Spiced Up Carrot Strips Brown Paper Bag Apple Pie
Sautéed Mushrooms Blueberry Crumb Pie
Fried Okra Strawberry Rhubarb Pie
Onion Pie Caramel Apple Pie
Sweet Potato Soufflé Peanut Butter Pie
Spinach Casserole Oatmeal Pie
Pan Fried Squash Cheddar Pie
Fried Green Tomatoes No-Bake Oatmeal Cookies
Stuffed Tomatoes Old-Fashioned Sugar Cookies
No Crust Zucchini Pie Soft Molasses Cookies
Carolina Country Hobo Bread Oatmeal Jam Cookies
Applesauce Nut Bread Chocolate Coconut Macaroons
Pumpkin Bread Peanut Butter ‘N ’ Chocolate Fudge
Cranberry Nut Bread
Peanut Butter Bread Continued…
12
The Carolina Country Cooking 2002 Recipe Archive
Continued
Mashed Potato Candy
Potato Soup
Pumpkin Soup
Traditional Eastern North Carolina Style Barbecue Sauc e
Western North Carolina Style Barbecue Sauce For Smoked Pork
Summer Chicken Salad
Whole-Kernel Corn Salad
Cranberry Salad
Summer Fruit Salad
Hot Potato Salad
Strawberry Salad
Harvest Time Rice
Fruity Rice Pilaf
Sour Cream Baked Noodles
Broccoli Cheese Casserole
Chicken Noodle Casserole
Cornbread Casserole
Layered Ham & Potato Casserole
Pork Chop Casserole
Sour Cream ‘N ’ Cheddar Potato Casserole
Sweet Potato and Apple Casserole
Squash Casserole
Tater Tot Casserole
13
Barbecued Meat Balls