Put 1 Tablespoon vinegar in a liquid measuring cup. Fill to 1/2 cup line with milk
Baking Chocolate
1 ounce equals 3 Tablespoons cocoa powder and 1/2 teaspoon margarine
Chocolate Oil Cake
Mix:
- 3/4 cup cocoa
- 1 cup boiling water
Add in each of the following stirring well after each addition:
- 2 cups sugar
- 1 cup oil
- 1 cup sour milk
- 2 eggs
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 1/2 cups flour
This is a thin batter. Bake in a 9X13 greased pan at 350 degrees for about 45 minutes.
Snickerdoodles
Mix:
- 1 cup margarine
- 1 1/2 cups sugar
- 2 eggs
Sift together and stir in:
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
Roll into balls the size of a walnut. Roll in a mixture of 2 Tablespoons sugar and 2 teaspoons cinnamon.
Place about 2 inches apart on ungreased baking sheet.
Bake at 400 degrees for 8-10 minutes.
Make Ahead Breakfast Cake
- 1 1/4 cups flour
- 1/4 cup sugar
- 1 Tablespoon baking powder
- pinch of salt
- 1/4 cup shortening
- 2/3 cup milk
- 1 egg
sift dry ingredients, cut in shortening. Add milk and eggs. Pour into greased 8″ square pan. Sprinkle part of topping over batter. Use spatula to swirl in. Add apples or peaches on top if desired. Then add rest of topping.
You can cover and refrigerate overnight or just bake right now. Bake 400 degrees for 20-25 minutes.
Topping
- 4 Tablespoons flour
- 6 Tablespoons sugar
- 3 Tablespoons margarine
- 1/2 teaspoon cinnamon
Cut ingredients together and sprinkle over cake
Rainbow Cake
- 1 Baked white or yellow cake in 9X13 or two round pans.
- 1 package (3 oz.) Jell-O any flavor
- 1 Cup boiling water
- 1/2 Cup cold water
- 8 oz Cool Whip
If doing layers place cake in clean layer pans. If doing 9X13 just leave in pan.
Prick each cake with utility fork at 1/2 inch intervals.
Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes.
Chill 3-4 hours.
Dip layer pans in warm water for 10 seconds then turn onto serving plate. Top with Cool Whip. Place second layer on the first. Frost with Cool Whip.
If in 9X13 just frost with Cool Whip.
Store in fridge.
Chocolate Chip Cookies
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 12 oz pkg chocolate chips
Preheat oven to 375 degrees
Makes 5 dozen 2 1/4 inch cookies.
In small bowl combine flour, baking soda, and salt; set aside.
In large mixing bowl combine butter, sugar, and brown sugar. Add vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture.
Stir in chocolate chips
Drop by rounded spoonfulls onto ungreased cookie sheet. Bake at 375 9-11 minutes.
Pan Cookie: Spread onto greased 15 1/2 X 10 1/2 X 1 inch baking pan. Bake 375 degrees for 20-25 minutes.
NOTE: For cookies use medium eggs. If using large eggs add more flour.
Sopapillas (Mexican Fried Bread)
- 1/4 cup lukewarm water
- 1 egg
- 1/3 cup melted margarine
- 1 Tablespoon cornmeal
- 1 Tablespoon yeast
- 1 cup warm water
- 1/2 cup milk
- 1 teaspoon salt
- 1/3 cup sugar
- 5 cups flour (less)
- cooking oil
Mix 1/4 cup water and yeast. Blend in all the rest of the ingredients, except the oil and only use 2 cups of flour.
Add rest of flour slowly. Knead into a soft dough.
Cover and let rise until doubled.
Punch down and store in a plastic bag in regrigerator.
Roll out to 1/8 inch thick. Cut into 4 inch triangles or rectangles. Heat oil in deep pan to 365 degrees. It is hot enough when the dough sinks then rises immediately. Place dough into oil and spoon hot oil onto top of sopapilla to get it to puff up.
Fry just until puffy and golden brown. Turn quickly to lightly brown on both sides.
Serve with honey butter. Yields about 36.
Honey Butter
Mix marshmallow fluff, butter (softened), and honey together.
Cornmeal Crescent Rolls
- 1 Cup milk
- 1/4 Cup sugar
- 1 Tablespoon yeast
- 1 Tablespoon sugar
- 3 2/3 Cups flour
- 1/2 Cup shortening
- 1 1/2 teaspoons salt
- 1 Cup shredded cheddar cheese
- 3 eggs, beaten
- 3/4 Cup yellow cornmeal
Warm shortening in 1/2 cup milk. Add rest of milk, cool.
Dissolve yeast in 3 Tablespoons warm water with 1 Tablespoon sugar.
Add to milk, 1/4 cup sugar, and salt.
Add beaten eggs.
Add part of flour and cornmeal. Mix till smooth.
Add remaining flour and cheese. This is a soft dough.
Refrigerate overnight.
Divide dough into 3 equal parts, roll each part into a 12 inch circle. Brush with margarine. Cut into 12 wedges with pizza cutter.
Roll from large end toward point. Place on greased cookie sheet. Let rise until double and light.
Bake 350 degrees, 12-17 minutes. Don’t let get too brown.
Basic White Bread
- 2 teaspoons salt
- 1 package yeast (1 Tablespoon)
- 5-6 Cups flour
- 3 Tablespoons sugar
- 3 Tablespoons butter or margarine
- 2 Cups warm water
Put warm water in bowl, add yeast and sugar, stir. Add 2 cups flour. Add margarine, salt, and rest of flour 1/2 cup at a time and let work in Kitchen Aid until dough clings to hook and cleans sided of bowl (Or stir and knead by hand). Knead on speed 2 for 7-10 minutes longer or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (Of course you can knead by hand)
Place in greased bowl, turning to grease top. Cover, let rise in warm place, free of draft, until doubled in bulk, about 1/2 hour. (Grandma Morgenegg lets rise twice on advice from Great Grandma Morgenegg).
Punch down. Let rest 15 minutes. Divide in half. Shape each half into a loaf. Place each loaf in greased bread pan. Cover, let rise in warm place until doubled in bulk, abut 30-40 minutes.
Bake at 375 degrees for 30 minutes or until done. Remove from pans and cool on wire racks.