The Brazosport Facts from Freeport, Texas on November 23, 1975 · Page 40
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The Brazosport Facts from Freeport, Texas · Page 40

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Freeport, Texas
Issue Date:
Sunday, November 23, 1975
Page:
Page 40
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'CANDIES COOKIES t \MlY Jaiia Mtnmi i rruik •: ih candied cfternr* : Sb (JatPS -•: it- candied pstwappir 4 c ppcaiu }*rf«j in loaf pan and hake :n (or J howr 250 destrt«i -. HONKY COOKIF-S Futvair IV Wtnkrlmann An authentic German recipe we call thw a Chrotma* e, :! u good at any ijme <rf the There u a certain bit of fun in g the cookie dough the week r Thank*fimn£. cooking the «-s the wrek after ThankJMtwrtg. arri agsrvg the cookies (or ChratmM H> N«i* Year* they are all gone Several years a<fo. a vui'or from tfTTnany »a* arnaied lo find this <rf-rmar. cookse hre She Mid 'In all •«f my traveb. I have never eaten this r<v>kie. Anywhere except tn Germany 5 cjt hooey ;no water. 2-24 ox jar» 1 Cft ' pranuUtcd »ugar 1 Ib equal* 2 full rups> 2 V » lt» flour inlo which 2 hex ping Up soda must be sifted 1 Ib «lmond». chopped fine in blender (slivered in cans are bat) <2 ihs in shell equal* 1 Ib shelled) >-<s Ib citron (optional) 4 Ib orange peel 2 heaping top cinnamon 1 heaping Up. cloves 2 Tbsp. whiskey or brandy l lemon (grate the rind and Juice the lemon) In a large stainless steel vessel. pour the honey and let it get HOT (not boil) Take from fire and add th* sugar into which the spices have been »ift«l Then add the lemon rind and the juice of the lemon. Then add 2 Tbsp. whiskey or brandy. Sift the flour and soda together. Mix the almonds, citron, and orange peel together, then add some flour — just enough to put into blender (V» full) and blond. Add the flour and blended ingredients to the above mixture. Then cover the stainless steel container and set aside for at least one week before baking. After one week, divide the dough into six parts — and make into rolls. Then put the rolls into the freezer (just a few minutes is all that is necessary). Slice thinly into cookies and place on baking sheet which has already been covered with foil. Bake at 350 degrees for 15 to 16 minutes. Try to make the cookies all the same size and keep in a line, so when baked they can be iced while still on the foil and removed without breaking up. ICING l box powdered sugar (16 oz.) Juice of two lemons plus enough water to make 'i cup (heated) Add hot liquid to powdered sugar, stir well. While still on the foil, ice the cookies with a pastry brush. Let dry then remove from the foil, and store in a crock. Cover with a clean cloth. and let age for a couple of weeks before best to eat. fHKA-MY PEC W CANDY Jaurt krrtta Bra tor U : c sugar oop-third c Kara syrup S Up cocoa S c f»ffi milk I Up Hour pinch of Mlt '•s Hsck margarine ! Up vanilla •»-l c pecans Mix well the »ugar. cocoa, flour and Mh m lOttilct Add syrup and milk. rmi ••rell Cook over medium heat until *of: ball* form when dropped in cool water Remove from heat and add margarine and vanilla. beat until mandarine melts and th* mixture cools When the mixture becomes thick or crramy. acid pecans. Drop by teaapoonfub into mounds on wax paper COCOMT MACAROONS Irm» C. Mendoxa Krwrport two thirds c Eagle Brand Sweetened condensed milk two and two-thirds c (two 34 cz cans flaked coconut 1 Up vanilla extract *4 tsp almond extract In medium bowl, combine all ingredients until well-blended. Drop by teaspoonfuU, about one inch apart, onto well-greased cookie sheet. Bake in BO degree oven 8 to 10 minutes or until lightly brown-d. Immediately remove from baking sheet; cool. Variation: Glace Fruit Macaroons Add 1 cup cut mixed glace fruit to above ingredients. Proceed as above. If desired, garnish tops with whole glace red. green cherry or whole nut meats before baking. ANGEL CRISP COOKIES Mrs. H. M. Shaw Braiori* h c. brown sugar H c. white sugar 1 c. margarine 1 egg 1 c. flour t tsp. soda I tsp. cream of tartar t Tbsp. flavoring, vanilla or lemon Cream sugar and margarine. Add egg. Sift flour, soda and cream of tartar together. Add to creamed mixture with flavoring Mix well Pinch off balls the size of walnuts and place on ungreased cookie sheet. Press with fork. Bake at 350 degrees for to minutes PERFECT DATE LOAKCAKE Ruth Mays Freeport "My school recipe from 1929 in Fort Worth." I Ib. seeded dates chopped 1 Ib. pecans, broken 1 c. sugar 1 tsp. vanilla 1 c. flour 2 tsp. baking powder 4 eggs separated 'a tsp. salt Sift the flour, salt and baking powder together and mix one-half with dates and one-half with pecans. Beat egg whites till stiff and add sugar and vanilla. Then beat in the yellow of eggs, add dates and nuts. Turn into a greased and floured loaf pan, 9x12x4 and bake in a very slow oven, 250 degrees, for U? to 2 hours. rr ROU, _ Julia Stmro* -:r Ijikr Jack-MW k£ figs • t Ib • pecans almonds raisins walnuts ! a.11 through the Rnndw and set Make a syrup of: 2 c whjt* sugar - 4 tsp cream of tartar i t c water 2 Tt*p whit* Karo pinch of salt Cook syrup until it sptrw * thread Pour syrup over ground nuts and fruits and (Ur into a hall and work until stiff Then pour on waxed paper and form into a roll and slice and serve WHITE FUDGE Mary Cook LdkeJicksoo ! c evaporated milk p«nch of salt : c sugar I Tbsp Crtsco or marganne \ tsp vanilla coconut if desired Put Crisco, milk, sugar, and salt into saucepan and stir and boil until soft ball stage. Remove from fire, add vanilla (and coconut if desired i Beat until creamy Cod in greased pan (3x8). PUMPKIN CANDY Julia Slrams Lake Jackson Select a rouna pumpkin that can be cut into uniform pieces. Peel pumpkin, remove center ana cut into the desired pieces; soak overnight in limewater to cover, using one tablespoon quick lime for each quart of cold water and stir well before pouring over pumpkin. The following morning, remove pumpkin from lime and wash thoroughly three or more times in clear water. Cover pumpkin with warm water and slowly bring to a boiling point. Boil for 5 minutes, no longer. Then wash twice in dear water (cold), and allow to drain for about an hour. Pierce each piece in several places with a fork (so sugar syrup can penetrate.) Weigh the pumpkin and use an equal weight of sugar. Place the pumpkin in a baking dish or pan that has never had any fat used in it; cover with sugar and moisten with water; cook over a very slow fire until pumpkin is crystalized, which will take several hours. Carefully move the pieces around so that all will cook evenly. When the pieces are tender and crystallized, drain from syrup and allow to dry on wax paper. CHOCOLATE LOGS TYPE NO. I >tr*.J.J. SpiUer Jr. Braioria t stick soft margarine 2 c creamy peanut butter 1 lb. powdered sugar 3 c Rice Krispies Mix and roll in logs. iApprox. 120 > In double boiler grate one-half cake paraffin. Break up large Hershey bar or 6 oz size package of semi-sweet chocolate chips. Dip candy logs in chocolate and paraffin mixture and place on wax paper to set Then place in container and seal. Keep real well if no one knows they are around. UNBAKED CHOCOLATE COOKIES Eva Vemoa Bryan 2 c. sugar 4 Tbsp. cocoa i-i c. milk I stick margarine Boil above for 2 minutes. Remove from fire and add: 2*» c. oatmeal 1 c. pecans (chopped) Small amount coconut Mix until thickened. Drop on waxed paper to coot. Do not bake at all. OLD FASHION ED DATE BARS Mn. Lo*rUm Fortaer Clule <*4 c. butter or margarine *< c. sugar i egg S and two-thirds c Btsquick baktru mix I c. cut-up dates 'i c. chopped nuts Mix butter, sugar and egg. Stir remaining ingredients. Spread dough in greased pan (8x8x2 inches* Bake at 330 degrees for 25 minutes. Cooi and cut into squares. EASY RAKE BROWNIES Kva V ernon Bryan l stick margarine 2 Tbsp. cocoa t c. sugar l c. flour I c. pecans .chopped) 1 Tbsp. vanilla Pinch of salt Mix well. Pour into greased pan and bake at 350 degrees until done or blown. TWfcaw Germaine Monteil Cosmetics Clwnxou PrwliwM. M«M •*. H«tl PSM*, s0 Frances Dennev Cosmetics Fragrance too ;oa Florence Miller Cosmetics Lay-a-way now tor Christmas -Free Gift Wrap— IIM

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