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“OldTime Recipes is a free recipe website. Enjoy :)”
Send me a comment or question!
Type: Dessert
Ingredients: 1 c. shortening
2 c. sugar
2 tsp. vanilla
2 eggs
6 c. sifted flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk
Directions: Cream shortening, sugar and vanilla until light a fluffy. Beat in eggs. Sift flour with salt and baking powder and add alternately with milk to make a smooth dough. Chill about 2 hours in refrigerator. It will be easier to roll out. Roll 1/8 inch thick on lightly floured board and cut. Sprinkle with sugar. Bake on a greased cookie sheet in a moderate 375 degree oven for 20 minutes or untill lightly brown. Makes about 4 dozen large cookies.
Notes:Mom noted that you could roll them out 1/8" to 1/4" before cutting. Also you can add 1/4 tsp. nutmeg for added flavor if you wish.
Nutrition Info: You probably don't want to know!
Source: Mom's Recipes
Type: Breakfast
Ingredients: 1 Brownie mix,
1 tbsp water,
1 lg egg,
1/3 cup of oil,
cream cheese frosting (as desired)
Directions: Take one brownie mix, add 1 tablespoon of water, l large egg, 1/3 cup of oil and mix well. Form cookies with a teaspoon of dough at a time. Bake at 350 for 15 minutes (maybe more) until set. Let cookies cool. Put cream cheese frosting in between. Enjoy!
Notes:Submitted by Carroll Hudson of the Parmele House Bed & Breakfast (http://www.parmelehouse.com)
Nutrition Info: You probably don't want to know!
Source: Other Website (see Notes section of recipe for URL)
Type: Casserole
Ingredients: 2/3 cup shortening
1/2 tsp. baking powder
2 2/3 cup sugar
2 tsp. baking soda
4 eggs
1 1/2 tsp. salt
2 cup canned pumpkin
1 tsp. ground cinnamon
2/3 cup water
1 tsp. ground nutmeg
3 1/3 cups flour
2/3 cup chopped nuts (optional)
some melted shortening
Directions: You will need 8 wide mouth pint jars and seals.
1. Preheat oven to 325 degrees
2. Grease the inside of jars with melted shortening (make sure not to get it on the rim of jars)
3. Cream shortening and sugar.
4. Beat in eggs, pumpkin and water.
5. Sift together the dry ingredients.
6. Beat dry into pumpkin mixture.
7. Mix in nuts.
8. Fill jars 1/2 full with batter
9. Bake open jars for 60 minutes.
10. When done take one jar out at a time and clean rim of jar with moist cloth and place on seal and tighten down firmly. Set aside and repeat with next jar. Jars are sealed when you hear a pop noise or when you press seal and it does not make a clicking noise.
Notes:These jars will last up to 3-4 months on your shelf in a dry and dark area. To eat just open jar and it should just come right out.
This recipe was submitted by Kirsten from an "Old time cook book (I don't have anymore)".
Source: Recipe Book (see Notes section of recipe for Book Name)
Type: Casserole
Ingredients: 1 pound (56) vanilla caramels
2 tablespoons water
Dash salt
6 wooden skewers
6 crisp, medium apples
Chopped California walnuts
Directions: Melt caramels with water in double boiler, stirring frequently until smooth. Add salt. Stick a skewer into blossom end of each apple. Dip apple in the caramel syrup. (If syrup is too stiff, add few drops water.)
At once roll bottom half of coated apple in chopped nuts. Set on cookie sheet
covered with waxed paper. Chill till firm.
Notes:Better Homes and Gardens - New Cook Book (Souvenir Edition) Page 132
Source: Recipe Book (see Notes section of recipe for Book Name)
Type: Dessert
Ingredients: 2 - 8 ounce packages Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready to use Graham Cracker Crust (6 ounce or 9 inch)
Directions: 1. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
2. Pour into crust.
3. Bake at 350 degrees for 40 minutes (until center is almost set)
Cool in refrigerator for 3 hours (or overnight)
Notes:Yield: 8 servings
To double this recipe, use a 9 inch spring pan and cook for 55 minutes. Loosen and cool before removing, then refrigerate.
Source: Mom's Recipes