Cranberry bread

I love old-fashioned toasted raisin bread, but digging into some old recipes, I came across one for cranberry bread. Checking our cupboard, the only thing missing was the cranberries, but you could experiment with just about any berries. 

Ingredients 

2 cups flour
1 tsp salt
1 cup white sugar
1 tsp baking soda
½ tsp baking powder
½ cup orange juice
1 Tbsp boiling water
2 Tbsp melted shortening
1 beaten egg
1 ½ cups halved cranberries

Instructions

Sift together flour, salt, white sugar, baking soda and baking powder. 
Separately, combine orange juice, water and shortening. 
Stir into dry ingredients until just moist. 
Combine with one beaten egg. 
Fold in cranberries.
Bake in a well- greased loaf pan at 325 F for one hour.


Bran muffins   

A sure cure for constipation.

Ingredients

1 tbsp lard
1 tsp soda
1 Tbsp butter
1 cup bran
1 egg
1 cup flour
1 cup brown sugar
1 tsp salt
1 cup buttermilk

Instructions 

Preheat oven to 350 F. 
Mix ingredients in order listed and place in greased muffin tins.
Bake for 20 minutes.


Grandmother’s tasty buns

Ingredients 

4 cups all-purpose flour
1 tsp salt
1 cup white sugar
1 tsp soda
1 tsp cream of tartar
2 well beaten eggs, separated
½ cup lard
½ cup butter
¼ cup milk (at least 2%)
¼ cup water
½ cup flour
1 cup brown sugar

Instructions

Sift dry ingredients together into mixing bowl.
Add egg, lard and butter. 
Mix to a soft dough, adding the milk and water. 
Roll to ¼ inch thickness.
Combine second egg with flour and brown sugar to make spreadable mixture. 
Spread evenly over rolled out dough.
Roll up like a jelly roll and cut into slices.
Lie them in greased pan with some space to expand.
Bake at 375 F for about 10 minutes. 


Old-fashioned baked caramel corn

Ingredients 

1 cup butter
2 cups packed brown sugar
1 tsp salt
½ cup corn syrup
½ tsp baking soda
1 tsp vanilla
6 quarts popped corn

Instructions 

Melt butter on stovetop. Add sugar, corn syrup and salt. Bring to a boil and boil for 5 minutes, stirring constantly. 
Remove from heat. Add soda and vanilla. 
Pour over popped corn, mixing well. Place in shallow pans.  
Bake at 250 F for 1 hour. 
Cool completely and break apart. 
Store in tightly covered container.


Cherry winks

Ingredients 

2 ¼ cups flour
2 eggs
1 tsp double acting baking powder
2 Tbsp milk
½ tsp soda
1 tsp vanilla
½ tsp salt
1 cup chopped pecans
¾ cup shortening
½ cup chopped dates
1 cup white sugar
⅓ cup chopped maraschino cherries
2 ½ cups corn flakes. 

Instructions 

Sift together flour, baking powder, soda and salt. 
Cream shortening and sugar together. Ass eggs, milk and vanilla. 
Blend in sifted dry ingredients.
Blend in nuts, dates and cherries. 
Mix well and  shape into balls. 
Crush corn flakes and roll each ball of dough in flakes.
Place on greased cookie sheets and top each ball with pieces of maraschino cherry.
Bake 10 to 12 minutes at 375 F.


Tasty chocolate chip and fruit drop cookies

Ingredients 

½ cup butter
1 tsp baking powder
1 cup brown sugar
¼ tsp soda
1 well beaten egg
pinch salt
2 Tbsp milk
½ tsp vanilla
2 cups flour
⅓ cup walnuts
⅓ cup cherry pieces
⅓ cup raisins
Small package chocolate chips

Instructions

Combine dry ingredients with egg and mix well. 
Stir in liquids. 
Divide dough into two equal parts.
Into the first part, add walnuts, cherries and raisins. 
Add chocolate chips to the second part. 
Drop separately on cookie sheet and press.
Bake at 375 F for 12 minutes.    


Old-fashioned oatmeal jam-jams

If you have never had an old-fashioned oatmeal jam-jam, it’s clear you were born after 1950.

Ingredients 

½ cup butter
½ tsp soda
½ cup milk (use at least 2 %)
1 cup flour 
1 egg
2 cups rolled oats
1 cup sugar
add more flour and oats if needed

Instructions 

Roll out dough large enough to cover a cookie sheet. 
Bake in quick oven. 
Cut in half and spread jam (or some other filling) on one half. 
Cover with the other half and cut in squares.


Shortbread cookies

Although a recipe of the 1960s, it is still one you just have to try. 

Ingredients 

½ cup icing sugar
½ cup cornstarch
1 cup butter
¼ tsp salt
2 cups flour

Instructions 

Cream icing sugar, cornstarch, salt and butter for 2 minutes. 
Add flour 1 tbsp at a time, beating after each addition.
Beat for 10 minutes. 
Drop by the spoonful on cookie sheet. 
Bake at  300 F until edges are brown, from 10 to 20 minutes.

And now a word of wisdom from my dear wife:
All the fine compliments and all the good wishes, will never replace help with the dishes.