Tomorrow is friend-of-the-blog Mrs. Tairy Greene's birthday! In her honor, I am goin to post seven days of cake recipes, startin with this gem: Sauerkraut Chocolate Cake.
Yes, when I think of cake, I immediately think of sauerkraut too, don't you?
Ingredients:
2/3 c. sugar
2/3 c. Crisco
1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. vanilla
2/3 c. sauerkraut - rinsed, drained
3 eggs
2 1/4 c. flour
1/2 tsp. bakin powder
1 tsp. red colorin
1 c. water
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Blend sugar, Crisco, eggs; add cocoa, flour, bakin powder and soda. Mix together and add vanilla, red colorin and water. Chop sauerkraut and add to batter. Bake in well greased 9x13 pan at 350 for 30 minutes. (Here are my thoughts: 1) Why the sauerkraut? I've heard of (and eaten) zucchini cake before, but sauerkraut is pickled and smells like pee! 2) What is the point of addin red food colorin? That just seems weird. Oh wait, this is a perfectly good chocolate cake ruined by sauerkraut. Weird is the word here.)
Showing posts with label Crisco. Show all posts
Showing posts with label Crisco. Show all posts
Friday, February 15
Sunday, January 13
Old Fashion Cookies
Bakin cookies and bars is somethin that Lutheran ladies love to do, and the Immanuel Lutheran Dorcas Society has some very special recipes for sweet tooths (sweet teeth?) in their cookbook, Generations of Good Cookin.
This recipe for Old Fashion Cookies is courtesy of Karen Freudenberg.
Ingredients:
1 1/2 c. sugar
1/2 c. oil or Crisco (go for the Crisco!)
2 eggs
1 c. sour cream
1/2 tsp. soda
2 3/4 c. flour
1/2 tsp. bakin powder
1/2 tsp. salt
1/2 c. nuts (what kind? who cares. you decide.)
(Remember, these are OLD FASHION cookies, so no fancy-pants, new-fangled ingredients here!)
Oven temp: 350 degrees OR 400 degrees - take your pick
Pan size: cookie sheet(s), ungreased (I guess...doesn't say whether to grease them or not)
How to:
Mix sugar and oil OR Crisco together until creamy; add eggs and sour cream. Stir together dry ingredients and nuts. Add to creamy mixture and mix until all dry ingredients are moistened. (MOIST!) Chill in bowl for 2 hours. Drop by teaspoon on cookie sheet. May bake at 350 degree oven for 10 to 12 minutes or 400 degree oven for 8 to 10 minutes until very light brown.
This recipe for Old Fashion Cookies is courtesy of Karen Freudenberg.
Ingredients:
1 1/2 c. sugar
1/2 c. oil or Crisco (go for the Crisco!)
2 eggs
1 c. sour cream
1/2 tsp. soda
2 3/4 c. flour
1/2 tsp. bakin powder
1/2 tsp. salt
1/2 c. nuts (what kind? who cares. you decide.)
(Remember, these are OLD FASHION cookies, so no fancy-pants, new-fangled ingredients here!)
Oven temp: 350 degrees OR 400 degrees - take your pick
Pan size: cookie sheet(s), ungreased (I guess...doesn't say whether to grease them or not)
How to:
Mix sugar and oil OR Crisco together until creamy; add eggs and sour cream. Stir together dry ingredients and nuts. Add to creamy mixture and mix until all dry ingredients are moistened. (MOIST!) Chill in bowl for 2 hours. Drop by teaspoon on cookie sheet. May bake at 350 degree oven for 10 to 12 minutes or 400 degree oven for 8 to 10 minutes until very light brown.
Thursday, January 3
Mother's Peppernuts
Today's recipe comes to us from Leona Joens, from the First Lutheran Church Cookbook. I believe this is for some sort of cookie.
Ingredients:
2 c. sugar
1 c. lard (ew - I'd sub Crisco for that)
2 c. syrup or sorghum (wtf is "sorghum"? seems like a 50's thing)
2 eggs
2 even tsp. bakin soda dissolved in a little hot water
2 tsp. cloves
2 tsp. cinnamon
pinch of salt
8 c. flour (good lawd, that's a lot of flour!)
Oven temp: 350 degrees
Pan size: cookie sheet(s), greased
Cook time: ??? (IT DOESN'T SAY IN THE RECIPE! My guess would be 8-10 minutes, a standard cookie bakin time. Don't blame me if they turn out like crap - blame Leona.)
How to:
Roll out in hands and put on greased cookie sheet. (Okay...seriously, that's all she wrote. I presume that, like most cookie recipes, you'd combine the wet ingredients first, in a mixer, then separately combine the dry ingredients and gradually add the dry mixture to the wet in order to form the dough. I'm not sure what "roll out in hands" means, but let's say it means to make little balls of dough. As for what makes these "peppernuts" when they lack both pepper and nuts, your guess is as good as mine.)
Ingredients:
2 c. sugar
1 c. lard (ew - I'd sub Crisco for that)
2 c. syrup or sorghum (wtf is "sorghum"? seems like a 50's thing)
2 eggs
2 even tsp. bakin soda dissolved in a little hot water
2 tsp. cloves
2 tsp. cinnamon
pinch of salt
8 c. flour (good lawd, that's a lot of flour!)
Oven temp: 350 degrees
Pan size: cookie sheet(s), greased
Cook time: ??? (IT DOESN'T SAY IN THE RECIPE! My guess would be 8-10 minutes, a standard cookie bakin time. Don't blame me if they turn out like crap - blame Leona.)
How to:
Roll out in hands and put on greased cookie sheet. (Okay...seriously, that's all she wrote. I presume that, like most cookie recipes, you'd combine the wet ingredients first, in a mixer, then separately combine the dry ingredients and gradually add the dry mixture to the wet in order to form the dough. I'm not sure what "roll out in hands" means, but let's say it means to make little balls of dough. As for what makes these "peppernuts" when they lack both pepper and nuts, your guess is as good as mine.)
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