Ingredients:

1 cup butter
2 oz cooking chocolate (melted)
1 1/2 cups confectioner’s sugar
2 1/4 cups flour (sifted)
1/2 cup walnuts (chopped)

Directions:

• Cream the butter then stir in the melted chocolate.
• Add sugar, flour and walnuts, mix thoroughly.
• Shape into a roll (2″ diameter), wrap in waxed paper and refrigerate overnight.
• Cut into 1/4 inch slices.
• Bake at 325°F for 20 minutes or until done.

Yield: 3 dozen

Date Added: Nov 28, 2007

Ingredients:

1 1/2 cups chopped apples
1/2 cup raisins
4 cherries
1 cup bread flour
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup margarine
3/4 cup sugar
1 egg
1 TBS milk

Directions:

• Cream margarine and sugar. Add beaten egg. Add dry ingredients. Mix until blended. Add fruit and milk.
• Grease 8″ square pan and bake for 45 minutes in a 350°F oven.
• Serve hot with vanilla sauce or custard.

Date Added: Nov 28, 2007

Melt 3 TBS butter. Add 1 1/2 cups white sugar and 3 well beaten eggs.

Add and mix well in order given:

• 1 1/2 cups flour
• 1 1/2 tsp baking soda
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp nutmeg
• salt
• 1 1/2 cups grated raw carrots
• 1 1/2 cups grated raw potatoes
• 1 1/2 cups raisins
• Mix in fruit peel and nuts if desired

Mix the batch well then pour into a greased mold (see How To Prepare Steamed Puddings). Cover with aluminum foil or tight fitting cover and steam 2 or more hours.

Cool and store till wanted–then steam again for 30 minutes.

Serve with any desired sauce (see Hard Sauce Recipe).

Source: Old community cookbook

Date Added: Nov 28, 2007

Ingredients:

1 cup butter
1/2 cup fruit sugar
1 1/4 cup sifted flour
3/4 cup rice flour

Directions:

• Place butter in large bowl and soften it with hands until it is creamy. Add fruit sugar gradually, working it in with hands.
• Combine flour and rice flour, add to butter mixture. Mix well until all ingredients are blended.
• Cover bowl and refrigerate for one hour.
• Use palms of hands to pat dough out to a 1/4 inch thickness on a lightly floured board.
• Cut with 2″ round cookie cutter. Arrange rounds of dough on ungreased baking sheet. Prick each one several times with fork dipped in flour.
• Bake in a slow oven (325°F) for 30 minutes.
• Remove from baking sheet and cool on wire rack.

Yield: Makes 32 pieces of shortbread

Date Added: Nov 28, 2007

Ingredients:

1 cup butter
1 1/4 cups sugar
4 eggs
1 tsp salt
2 cups plus 2 TBS flour
1 tsp baking powder
1 1/2 cups seedless raisins
1 pkg (8oz) mixed fruit
1/2 cup red cherries
1/2 cup green cherries
1/2 cup nuts
1 lemon (juice and rind)
1 orange (juice and rind)

Directions:

• Prepare fruit and pour over the fruit juices and let stand overnight.
• Cream butter and sugar till foamy. Add eggs one at a time, beating well between each.
• Add flour sifted with salt and baking powder, alternating with fruit.
• Bake in slow oven (275°F) for 3 1/2 hours.

Tip: Place a small pan of water in the oven to help keep cake moist.

Yield: 1 9×9″ cake

Date Added: Nov 28, 2007