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Baking at High Altitude

Cooperative Extension Service

Issued in furtherance of Cooperative Extension work, acts of May 8 and June30, 1914, in cooperation with the U.S. Department of Agriculture. GlenWhipple, Director, Cooperative Extension Service, University of Wyoming,Laramie, Wyoming 82071.

Persons seeking admission, employment, or access to programs of the Universityof Wyoming shall be considered without regard to race, color, religion, sex,national origin, disability, age, political belief, veteran status, sexualorientation, and marital or familial status. Persons with disabilities whorequire alternative means for communication or program information(Braille, large print, audiotape, etc.) should contact their local UW CESOffice. To file a complaint, write the UW Employment Practices/AffirmativeAction Office, University of Wyoming, P.O. Box 3434, Laramie, Wyoming82071-3434.

Baking atHigh Altitude

Margaret S. BoydFormer assistant professor of foods

and nutrition

Mayme C. SchoonoverFormer extension nutritionist

FFFFFor successful high-altitude cakes,or successful high-altitude cakes,or successful high-altitude cakes,or successful high-altitude cakes,or successful high-altitude cakes,cookies, and quick brcookies, and quick brcookies, and quick brcookies, and quick brcookies, and quick breadseadseadseadseads1. Use only ingredients listed in recipes. Substitutions, unless specifically

indicated, can cause failures.

2. Measure ingredients in standard measuring cups. For liquids, use glasscup with pouring lip. For dry ingredients and shortening, use nestedset of 1, ½, S! and ¼ cup sizes.

3. When directions call for sifted flour, sift before measuring. Pre-siftedflour should also be sifted before measuring. Spoon sifted flour lightlyinto dry measuring cup and level off with straight-edged spatula.

4. Pack brown sugar or shortening firmly into cup before leveling it off.When recipe calls for hydrogenated shortening, used canned, solid,vegetable shortening such as Crisco.

5. Measure liquids by placing cup on level surface. Be sure to read level ofliquid through side of cup.

6. Use double-acting baking powder. Look for the words “double-acting”on the can.

7. Use large eggs.

8. Read all directions carefully before starting. Follow them step by step.

9. Use correct size of pan. Measure pans across top from one inside edgeto opposite inside edge.

10. Bake at correct temperature.Check thermostat with accurateoven thermometer. A 25-degree variation in bakingtemperature may cause aninferior product.

11. Preheat oven while mixing.

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C A K E S

CakesCakesCakesCakesCakesHave you ever baked a cake only to come up with a big “why” in yourmind? “Why didn’t it turn out the way I pictured it?” Homemakers havewritten or told us about cakes that flow over the pan, that rise and then fallor that for some other reason are not up to expectations.

How can you prevent a failure? You cannot always. Accept the fact that youmay not be able to make a perfect cake every time. We baked hundreds ofcakes to test the recipes in this booklet and found that the slightest changein ingredients, mixing, pan size, or baking temperature can cause acomplete failure. Only by following directions carefully can you bereasonably sure of a good product.

With a little practice you can expect top-quality cakes every time.

Here is what it takes …

1. Use recipes adjusted for the altitude in which you live. We tested theserecipes at 5,000 and 7,000 feet. Select the one for the altitude nearestyour own.

2. Use the ingredients listed in the recipe. Substitutions, unless specificallyindicated, can cause failure. Be sure to use cake flour unless the recipecalls for all-purpose flour.

3. Use proper mixing methods as given in the recipe. Add each ingredientat the right time and watch the clock or count when beating. Whenmixing by hand use a wooden spoon.

4. Use equipment as called for in the recipe.

5. Use proper placement of pans in the oven. Place pans at least one inchaway from oven sides. Pans should not touch each other. If using three,place one layer on the lower rack so it is not directly under either of thepans above.

6. Use the correct temperature and baking time. Bake until the surfacesprings back when lightly pressed. An underbaked cake may stick to thepan. Remove the cake from the oven as soon as it tests as being done.Overbaking causes dryness.

Before using the cake recipes, refer to page 1. 7

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YYYYYellow Cakeellow Cakeellow Cakeellow Cakeellow CakeEveryday and Sunday, too – it’s that kind of cake. If you can keep yourhands away from it, a yellow cake will stay moist for several days. It is anold-fashioned butter cake like mother used to make. Frost it or fill it withyour choice from your favorite recipe book.

Preheat oven to 375o Fahrenheit.

Use three 8 x 1½-inch round layer pans. Cut waxed paper to fit bottoms ofpans. Be sure they lie flat and do not wrinkle at sides. Grease tops of waxedpapers and place in pans. Do not grease sides of pan.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet3 cups sifted cake flour

2¼ teaspoons double-actingbaking powder

1 cup butter*1½ cups sugar

2 teaspoons vanilla4 egg yolks

1¼ cups milk4 egg whites


1¾ teaspoons double actingbaking powder

1 cup butter*1½ cups sugar

2 teaspoons vanilla4 egg yolks

1¼ cups milk4 egg whites

1. Sift flour, then measure. Add baking powder to flour and sift togetherthree times. Set aside.

2. Stir butter to soften. Gradually add sugar and cream togetherthoroughly.

3. Blend in vanilla.

4. Add egg yolks one at a time, blending thoroughly after each.

5. Add flour and milk alternately, beginning and ending with flour. Addflour in four portions, milk in three. Mix after each addition at lowestspeed until just blended. Beat one minute at medium speed after lastaddition of flour. If mixing by hand, stir after each addition until justblended. Beat 35 strokes after first three additions of flour. After lastaddition of flour, beat 70 strokes.

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6. Beat egg whites until they begin to hold a peak that stands straight upwhen beater is gently lifted. Using wooden spoon, fold egg whites intomixture, stirring 30 to 40 strokes.

7. Pour batter into pans lined with waxed paper. Spread from center sobatter is slightly higher at edges.

8. Bake in 375o Fahrenheit oven for about 30 minutes or until cakesprings back when lightly pressed.

9. Remove from oven. Immediately loosen layers from pans by runningthin spatula around edges. Turn layers onto wire racks to cool andimmediately lift off waxed papers.

10. Cover tightly or wrap cooled cake to prevent drying.

*Hydrogenated vegetable shortening may be used in place of butter. Ifvegetable shortening is used, add ½ teaspoon salt and sift the salt with theflour and baking powder.

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Quick YQuick YQuick YQuick YQuick Yellow Cakeellow Cakeellow Cakeellow Cakeellow CakeLooking for a “quickie” cake? You may want to try this one. Sift, mix, andyou have it! It is good frosted, served with a sauce, or used for old-fashioned shortcake.


Use two 8 x 1½-inch round layer pans or one 9 x 13 x 2-inch pan. Greasebottoms but not sides of pans. Add small amount of flour and shake untilbottom of pan is covered. Turn pan upside down and tap gently to removeexcess flour.


½ teaspoon salt1 cup plus 2 tablespoons sugar

½ cup hydrogenated shortening¾ cup plus 2 tablespoons milk2 eggs2 teaspoons vanilla

Few drops yellow food coloring1½ teaspoons double-acting

baking powder


½ teaspoon salt1 cup plus 2 tablespoons sugar

½ cup hydrogenated shortening¾ cup plus 2 tablespoons milk2 eggs2 teaspoons vanilla

Few drops yellow food coloring1¼ teaspoons double-acting

baking powder

1. Sift flour, then measure. Add salt and sugar to flour and sift into mixingbowl.

2. Add shortening, milk, eggs, vanilla, and food coloring.3. Mix gently until flour is dampened4. Beat two minutes at high speed or 125 strokes with hand rotary beater5. Sprinkle baking powder over batter and beat one minute more at high

speed or 150 strokes with hand rotary beater.6. Pour batter into greased pans. Spread from center so batter is slightly

higher at edges.7. Bake in a 375o Fahrenheit oven 25 to 30 minutes or until cake springs

back when lightly pressed.8. Remove from oven. Immediately loosen layers from pans by running

thin spatula around edges. Turn layers onto wire racks to cool.9. Cover tightly or wrap cooled cake to prevent drying.

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Golden LGolden LGolden LGolden LGolden Loaf Cakeoaf Cakeoaf Cakeoaf Cakeoaf Cake“What can I do with those egg yolks left after making a white cake?” Try thisGolden Loaf Cake. Use it as you would an old-fashioned pound cake – withsauces or ice cream — or spread with butter and toast under the broiler.


Use 9¼ x 5 x 2¾-inch loaf pan. Cut waxed paper to fit bottom of pan. Besure it lies flat and does not wrinkle at sides. Grease top of paper and placein pan. Do not grease sides of pan.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet½ cup hydrogenated shortening2 cups sifted cake flour1 cup minus 2 tablespoons sugar2 teaspoons double-acting

baking powder½ teaspoon salt5 egg yolks

¾ cup milk1 teaspoon vanilla1 teaspoon lemon extract

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet½ cup hydrogenated shortening2 cups sifted cake flour1 cup minus 2 tablespoons sugar

1½ teaspoons double-actingbaking powder

½ teaspoon salt5 egg yolks

¾ cup milk1 teaspoon vanilla1 teaspoon lemon extract

1. Stir shortening to soften.

2. Sift flour, then measure. Add sugar, baking powder, and salt to flourand sift over shortening.

3. Add egg yolks and ½ cup milk. Mix until flour is dampened. Beat threeminutes with electric mixer at medium speed or 450 strokes by hand.

4. Add remaining milk, vanilla, and lemon extract. Beat one minute atmedium speed with electric mixer or 150 strokes by hand.

5. Pour batter into pan lined with waxed paper. Spread from center sobatter is slightly higher at edges.

6. Bake in 350o Fahrenheit oven about one hour to one hour and 10 minutes.

7. Remove from oven. Immediately loosen cake by running thin spatulaaround edges. Turn loaf onto wire rack to cool and immediately lift offwaxed paper.


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White CakeWhite CakeWhite CakeWhite CakeWhite CakeWhat an elegant white cake - butter tasty, feather light! White cake was notone of our favorites until we tried this one.


Use two 9 x 1½-inch or three 8 x 1½-inch round layer pans. Cut waxedpapers to fit bottoms of pans. Be sure they lie flat and do not wrinkle atsides. Grease tops of papers and place in pans. Do not grease sides of pans.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet3 cups sifted cake flour4 teaspoons double-acting

baking powder¾ cup butter*

1½ cups sugar2 teaspoons vanilla or ½

teaspoon vanilla and 1teaspoon almond extract

1 cup plus 2 tablespoons coldwater

6 egg whites


3¾ teaspoons double-actingbaking powder

¾ cup butter*1½ cups sugar

2 teaspoons vanilla or ½teaspoon vanilla and 1teaspoon almond extract

1 cup plus 2 tablespoons coldwater

8 egg whites

1. Sift flour, then measure. Add baking powder to flour and sift threetimes. Set aside.

2. Stir butter to soften. Gradually add sugar and cream togetherthoroughly.

3. Blend in vanilla or flavorings.

4. Add flour and cold water alternately, beginning and ending with flour.Add flour in four portions and water in three. Mix after each additionat lowest speed until just blended. Beat one minute at medium speedafter last addition of flour. If mixing by hand, stir after each additionuntil just blended. Beat 50 vigorous strokes after each addition of flour.

5. Beat egg whites until they begin to hold a soft peak that stands straightup when beater is gently lifted. Using wooden spoon, fold in beatenegg whites until just blended.

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7. Bake in 350o Fahrenheit oven about 30 minutes or until cake springsback when lightly pressed.

8. Remove from oven. Immediately loosen layers from pans by runningthin spatula around edges. Turn layers onto wire racks to cool andimmediately lift off waxed paper.


*Hydrogenated vegetable shortening may be used in place of butter. Ifvegetable shortening is used, add ½ teaspoon salt and sift the salt with flourand baking powder.

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Sweet Chocolate CakeSweet Chocolate CakeSweet Chocolate CakeSweet Chocolate CakeSweet Chocolate CakeThere is not another cake like this one. It is light brown and has adelectable chocolate flavor all its own. It is just plain scrumptious.


At an altitude of 5,000 feet, use three 8 x 1½-inch round layer pans; at analtitude of 7,000 feet, use two 9 x 1½-inch round layer pans. Cut waxedpaper to fit bottoms of pans. Be sure they lie flat and do not wrinkle atsides. Grease tops of papers and place in pans. Do not grease sides of pans.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet1 package sweet cooking chocolate (¼ pound)

½ cup boiling water2¾ cups sifted cake flour¾ teaspoon soda½ teaspoon salt¾ cup hydrogenated shortening*

1¾ cups sugar4 egg yolks1 teaspoon vanilla1 cup buttermilk4 egg whites

1. Melt chocolate in ½ cup boiling water. Cool.

2. Sift flour, then measure. Add soda and salt to flour and sift togethertwo times. Set aside.

3. Stir shortening to soften. Gradually add sugar and cream togetherthoroughly.

4. Add egg yolks one at a time, beating after each.

5. Blend in vanilla and melted chocolate.

6. Add flour and buttermilk alternately, beginning and ending with flour.Add flour in four portions and buttermilk in three. Mix after eachaddition until just blended. Beat one minute at medium speed or 150strokes after last addition of flour.

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7. Beat egg whites until they begin to hold a peak that stands straight upwhen beater is gently lifted. Using wooden spoon, fold beaten eggwhites into batter using 30 to 40 strokes.





*Butter or margarine may be used for shortening. If using butter ormargarine, decrease liquid and sugar. Use ¼ cup water and 1½ cup sugar.

FFFFFrrrrrosting for Sweet Chocolate Cakeosting for Sweet Chocolate Cakeosting for Sweet Chocolate Cakeosting for Sweet Chocolate Cakeosting for Sweet Chocolate CakeMakes: 2 ½ cups, enough for tops of three 8- or 9-inch layers or tops andsides of two 9-inch layers.

1 cup evaporated milk1 cup sugar3 slightly beaten egg yolks

½ cup (¼ pound) butter or margarine1 teaspoon vanilla

11/3 cups flaked coconut1 cup chopped pecans

1. Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cookand stir over medium heat about 12 minutes until thickened. Removefrom heat.

2. Add coconut and pecans. Beat until cool and thick enough to spread.

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Chocolate FChocolate FChocolate FChocolate FChocolate Fudge Cakeudge Cakeudge Cakeudge Cakeudge CakeYou will be surprised when you see this fudgy cake rise to the top of thepan without soda or baking powder. When you taste the rich chocolateflavor, you are sure to want more.


Use two 9 x 1½-inch round layer pans. Cut waxed paper to fit bottoms ofeach pan. Be sure they lie flat and do not wrinkle at sides. Grease tops ofpaper and place in pans. Do not grease sides of pans.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet2 cups sifted cake flour

¾ cup hydrogenated shortening*1¾ cups sugar

4 egg yolks2 teaspoons vanilla1 cup milk2 squares (2 ounces) melted unsweetened chocolate4 egg whites

¼ cup sugar1. Sift flour, then measure. Set aside.

2. Stir shortening to soften. Gradually add 1¾ cup sugar and creamtogether thoroughly.

3. Add egg yolks one at a time, beating after each.

4. Blend in vanilla and melted chocolate.

5. Add flour and milk alternately, beginning and ending with flour. Addflour in four portions and milk in three. Beat until blended after eachaddition.

6. Beat egg whites until they form soft, fold-over peaks. Add ¼ cup sugarin two portions, beating after each until blended. Stir beaten eggwhites into chocolate mixture until blended.


8. Bake in 350o Fahrenheit oven for 40 to 45 minutes or until cakesprings back when lightly pressed.

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9. Remove from oven. Immediately loosen layers from pans by runningthin spatula around edges. Turn layers onto wire racks to cool andimmediately lift off waxed papers.


*Butter or margarine may be used for shortening. If using butter ormargarine, decrease sugar and milk and increase flour. Omit ¼ cup sugarfrom egg whites. Use ¾ cup milk and increase flour to 2¼ cups.

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Spice CakeSpice CakeSpice CakeSpice CakeSpice CakeHere is a good one to serve right out of the oven. You can forget thefrosting since the cinnamon, cloves, and nutmeg really add the spice of life.


Use two 8 x 1½-inch pans at 5,000 feet. Use two 9 x 1½-inch or three 8 x1½-inch round layer pans at 7,000 feet. Cut waxed paper to fit bottoms ofpans. Be sure they lie flat and do not wrinkle at the sides. Grease tops ofpapers and place in pans. Do not grease sides of pans.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet¾ cup hydrogenated shortening*

2½ cups sifted cake flour¾ teaspoon double-acting baking

powder¾ teaspoon soda½ teaspoon salt1 teaspoon cinnamon

½ teaspoon cloves½ teaspoon nutmeg1 cup minus 2 tablespoons

granulated sugar½ cup dark brown sugar, firmly

packed1 cup buttermilk3 eggs

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet¾ cup hydrogenated shortening*

2½ cups sifted cake flour¾ teaspoon double-acting baking

powder½ teaspoon soda½ teaspoon salt1 teaspoon cinnamon

½ teaspoon cloves½ teaspoon nutmeg1 cup minus 2 tablespoons

granulated sugar½ cup dark brown sugar, firmly

packed1 cup buttermilk3 eggs

1. Stir shortening to soften.

2. Sift flour, then measure. Add baking powder, soda, salt, spices, andgranulated sugar to flour and sift over shortening.

3. Add brown sugar and ¾ cup buttermilk, mixing until flour isdampened. Beat two minutes at medium speed with an electric mixeror 300 vigorous strokes by hand.

4. Add eggs and remaining buttermilk. Stir until blended. Beat twominutes at medium speed or 300 strokes by hand.

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*Butter or margarine may be used for shortening. If using butter ormargarine, decrease liquid and sugar. Use ¾ cup granulated sugar and ¾cup buttermilk. Leave 2 tablespoons of buttermilk to add with eggs.

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Egg YEgg YEgg YEgg YEgg Yolk Spice Cakeolk Spice Cakeolk Spice Cakeolk Spice Cakeolk Spice CakeNo need to look farther for a way to use egg yolks left after baking an angelfood cake. The spongy texture of this cake makes it different from otherspice cakes you have tasted. You will want to keep some in the freezer forthose quick company meals.


Use a 9 x 13 x 2-inch pan. Cut waxed paper to fit bottom of pan. Be sure itlies flat and does not wrinkle at the sides. Grease top of paper and place itin pan. Do not grease sides of pan.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet2½ cups sifted cake flour½ teaspoon salt¾ teaspoon soda1 teaspoon cinnamon1 teaspoon nutmeg

½ teaspoon cloves½ cup hydrogenated shortening¾ cup granulated sugar¾ cup brown sugar, firmly

packed12 egg yolks (1 cup)¾ cup plus 2 tablespoons sour

milk or buttermilk

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet2½ cups sifted cake flour½ teaspoon salt½ teaspoon soda1 teaspoon cinnamon1 teaspoon nutmeg

½ teaspoon cloves½ cup hydrogenated shortening¾ cup granulated sugar¾ cup brown sugar, firmly

packed12 egg yolks (1 cup)¾ cup plus 2 tablespoons sour

milk or buttermilk

1. Sift flour, then measure. Add salt, soda, and spices to flour and sifttogether twice. Set aside.

2. Stir shortening to soften. Gradually add granulated sugar to shorteningand cream together thoroughly.

3. Beat egg yolks until very thick and lemon colored. Add beaten yolks tomixture and stir until blended.

4. Add flour and sour milk or buttermilk alternately, beginning andending with flour. Add flour in four portions and sour milk orbuttermilk in three. Stir just to blend after each addition of sour milkor buttermilk and beat 50 vigorous strokes after each addition of flour.

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7. Remove from oven. Immediately loosen cake from pan by running thinspatula around edges. Turn cake onto wire rack to cool andimmediately lift off waxed paper.


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Applesauce CakeApplesauce CakeApplesauce CakeApplesauce CakeApplesauce CakeIdeal for high-altitude baking because it stays moist for a long time if thereis any left to store.


Use a 9 x 13 x 2-inch pan. Cut waxed paper to fit bottom of pan. Be sure itlies flat and does not wrinkle at the sides. Grease top of paper and place inpan. Do not grease sides of pan.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet2 cups sifted all-purpose flour1 teaspoon cinnamon

½ teaspoon cloves½ teaspoon nutmeg1 teaspoon soda

½ teaspoon double-acting bakingpowder

½ teaspoon salt1 cup sugar

½ cup hydrogenated shortening1 cup applesauce2 eggs1 cup raisins

½ cup nuts

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet2 cups sifted all-purpose flour1 teaspoon cinnamon

½ teaspoon cloves½ teaspoon nutmeg1 teaspoon soda

½ teaspoon salt1 cup sugar

½ cup hydrogenated shortening1 cup applesauce2 eggs1 cup raisins

½ cup nuts

1. Sift flour, then measure. Add spices, soda, salt, and sugar to flour andsift into mixing bowl. For 5,000 feet also add baking powder.

2. Add shortening and applesauce; beat for two minutes at medium speedwith an electric mixer or 300 strokes by hand.

3. Add eggs and beat two minutes at medium speed or 300 vigorousstrokes by hand.

4. Fold in raisins and nuts.


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7. Remove from oven. Immediately loosen cake from pan by running thinspatula around edges. Turn cake onto wire rack to cool andimmediately lift off waxed paper.


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GingerbrGingerbrGingerbrGingerbrGingerbreadeadeadeadeadNot too dark – not too light – this one is medium in color. It featuresblended flavors of ginger, cinnamon, and cloves.


Use a 9 x 13 x 2-inch pan. Grease bottom but not sides of pan. Makesabout 24 servings.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet2¾ cups sifted all-purpose flour

1 teaspoon soda½ teaspoon salt

1½ teaspoons ginger¾ teaspoon cinnamon¾ teaspoon cloves½ cup hydrogenated shortening½ cup sugar2 eggs1 cup dark molasses1 cup hot water

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet3 cups sifted all-purpose flour1 teaspoon soda

½ teaspoon salt1½ teaspoons ginger¾ teaspoon cinnamon¾ teaspoon cloves½ cup hydrogenated shortening½ cup sugar2 eggs1 cup dark molasses1 cup hot water

1. Sift flour, then measure. Add soda, salt, and spices to flour and sifttogether twice. Set aside.

2. Stir shortening to soften. Gradually add sugar to shortening and creamtogether.

3. Add eggs, one at a time, to shortening and sugar mixture and stir untilblended.

4. Add molasses to shortening and sugar mixture and blend.

5. Add flour and hot water alternately, beginning and ending with flour.Add flour in four portions and water in three. Mix after each additionjust until blended. Beat one minute at medium speed or 150 strokesafter last addition of flour.

6. Pour batter into greased pan. Spread from center so batter is slightlyhigher at edges.

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7. Bake in a 375o Fahrenheit oven for about 40 minutes or untilgingerbread springs back when lightly pressed.

8. Leave in pan and cut in squares. Serve warm.

Variations:Variations:Variations:Variations:Variations:Nut-Topped Gingerbread

Combine ¼ cup chopped nuts and ¼ cup brown sugar. Sprinkle over top ofbatter before baking.

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Angel FAngel FAngel FAngel FAngel Food Cakeood Cakeood Cakeood Cakeood CakeVelvety, feathery lightness that melts in your mouth – that is an angel foodcake. But do not expect all this the first time you bake one. It takes practiceto make a perfect cake. It can look a mile high to you when it’s higher thanthe pan! Our highest was 4 5/8 inches. Do not be disappointed with one3¾ inches – that is a mighty fine angel food cake.


Use an ungreased 10-inch tube pan.

Use eggs directly out of the refrigerator.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet11/3 cups sifted cake flour½ cup plus 2 tablespoons sugar

1¾ cups cold egg whites (about14)

½ teaspoon salt1¾ teaspoons cream of tartar

1 cup sugar1 teaspoon vanilla

½ teaspoon almond extract

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet11/3 cups sifted cake flour½ cup plus 2 tablespoons sugar

1¾ cups cold egg whites (about14)

½ teaspoon salt1¾ teaspoons cream of tartar

1 cup sugar1 teaspoon vanilla

½ teaspoon almond extract

1. Sift flour, then measure. Add first amount of sugar listed to flour andsift together three times. Set aside.

2. Remove eggs from refrigerator and measure whites. Place in large bowlwith rounded bottom. Beat until foamy. You will get better volumewith a hand rotary beater than with an electric mixer as there is lessdanger of over beating the egg whites.

3. Add salt and cream of tarter. Beat until egg whites begin to hold a peakthat stands straight up when the beater is gently lifted. Test often inorder to avoid beating past this stage. Beating requires only a fewminutes. Over beating can cause poor volume or a fallen cake.

4. Add 1 cup sugar, ¼ cup at a time. Sprinkle over entire top and fold inwith wooden spoon using 10 to 15 fold-over strokes with eachaddition.

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5. Lightly fold in vanilla and almond extract using about 10 fold-overstrokes.

6. Sift about ¼ cup at a time of flour and sugar mixture over egg whites.Fold in using 12 to 15 fold-over strokes for each addition. Beginfolding from outer edge of bowl and cut down through mixture; lift upand fold over center. Rotate bowl and occasionally scrape mixture fromsides of bowl. Do not beat or stir. Fold a few additional strokes at theend. Be sure to scrape along bottom of bowl to blend any unmixedflour.

7. Pour into ungreased tube pan.

8. Place pan on lowest rack in oven. Bake in a 375o Fahrenheit oven for45 minutes or until cake springs back when lightly pressed.

9. Remove from oven. Invert pan on wire rack and let stand until cool.

10. When cool, loosen cake from sides and tube with spatula; gentlyremove from pan.

11. Cover tightly or wrap cooled cake to prevent drying. Store upsidedown.

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Sponge CakeSponge CakeSponge CakeSponge CakeSponge CakeWhether you call this a sponge cake or a yellow angel food cake makes nodifference; it is just plain golden-delicious eating. What is it like outside andin? Outside it is golden brown from top to bottom and about 3 incheshigh. Inside it is tender and light with small, slightly irregular air spaces.


Use ungreased 10-inch tube pan.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet1¼ cups sifted cake flour½ teaspoon salt¼ teaspoon double-acting baking

powder1 cup sugar

¾ cup egg whites (about 6)1¼ teaspoons cream of tartar½ cup sugar½ cup egg yolks (about 6)¼ cup water1 teaspoon vanilla1 teaspoon lemon extract

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet1¼ cups sifted cake flour½ teaspoon salt¼ teaspoon double-acting baking

powder1 cup minus 2 tablespoons sugar

¾ cup egg whites (about 6)1¼ teaspoons cream of tartar½ cup sugar½ cup egg yolks (about 6)¼ cup water1 teaspoon vanilla1 teaspoon lemon extract

1. Sift flour, then measure. Add salt, baking powder, and first amount ofsugar listed to flour and sift together into small bowl. Set aside.

2. Beat egg whites until foamy. Add cream of tartar. Beat until very softpeaks form. Peaks turn over slightly when beater is lifted slowly fromthe beaten egg whites. Use a hand rotary beater for better volume inbaked cakes.

3. Gradually add ½ cup sugar by sprinkling 2 tablespoons at a time overegg whites. Beat after each addition. After beating the last addition,egg and sugar mixture should form stiff peaks.

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4. To flour mixture add yolks, water, vanilla, and lemon extract. Mix untilflour is dampened. Then beat with electric beater two to three minutesor with hand rotary beater three to four minutes until yolk mixture isvery thick; when beater is lifted, yolk mixture should mound slightly.The thicker the mixture, the better the volume of baked cake.

5. Pour flour and yolk mixture into beaten egg whites and fold in withrubber spatula,using about 30 to 40 fold-over strokes.

6. Pour batter into ungreased tube pan. Using circular stroke, cut gentlythrough batter two or three times with knife to remove large airbubbles.

7. Bake in 375o Fahrenheit oven about 35 to 40 minutes or until cakesprings back when lightly pressed.

8. Remove cake from oven. Invert pan on wire rack and let stand untilcool

9. When cool, loosen cake from sides and tube with a spatula; gentlyremove pan.


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Cocoa Chiffon CakeCocoa Chiffon CakeCocoa Chiffon CakeCocoa Chiffon CakeCocoa Chiffon CakeWhat a cake – light and luscious! But, it takes time to make this one. Wethink you will agree that it is well worth the effort. What does it look like?The cake is a rich brown in color with a cracked crust and as high as orhigher than the pan.


Use ungreased 10-inch tube pan.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet1 cup boiling water

½ cup cocoa1¾ cups sifted cake flour

2 cups sugar1 teaspoon double-acting baking

powder½ teaspoon salt½ cup cooking oil7 unbeaten egg yolks2 teaspoons vanilla1 cup egg whites (7 or 8)

½ teaspoon cream of tartar¼ teaspoon double-acting baking

powder

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet1 cup boiling water

½ cup cocoa1¾ cups sifted cake flour

2 cups minus 2 tablespoonssugar

1 teaspoon double-acting bakingpowder

½ teaspoon salt½ cup cooking oil7 unbeaten egg yolks2 teaspoons vanilla1 cup egg whites (7 or 8)

½ teaspoon cream of tartar¼ teaspoon double-acting baking

powder

1. Mix boiling water and cocoa; boil slowly for two minutes, stirringconstantly. After cooking, measure; add enough water to make 1 cupcocoa mixture. Cool.

2. Sift flour, then measure. Add sugar, 1 teaspoon baking powder, and saltto flour and sift into mixing bowl.

3. Make a “well” in flour and sugar mixture and add cooking oil,unbeaten egg yolks, vanilla, and cooled cocoa mixture. Stir about 300strokes with a wooden spoon.

4. In large mixing bowl beat egg whites until foamy. Add cream of tartarand continue to beat until they start to form peaks. Add ¼ teaspoon

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baking powder and beat until stiff peaks are formed. Peaks should bemuch stiffer than for an angel food cake or meringue.

5. Add flour and egg-yolk mixture to beaten egg whites in 6 or 7portions, gently folding with a long rubber scraper just until blended.In folding, scrape up from bottom but do not stir. Too much foldingwill cause a thin, runny batter.

6. Pour batter into ungreased tube pan.

7. Bake in 350o Fahrenheit oven for 1 hour 15 minutes to 1 hour 20minutes or until cake springs back when lightly pressed.

8. Remove cake from oven. Invert pan on wire rack. If necessary, placetube part over neck of a funnel for support so it will hang free of rack.Let hang until cool.

9. When cool, loosen cake from sides and tub with spatula; gently removepan.


C O O K I E S

CookiesCookiesCookiesCookiesCookiesThe main problem with cookies is keeping the cookie jar filled!

Many sea-level cookie recipes can be used successfully at high altitudes. Allthese recipes, however, were affected by high altitude and requiredadjustments.

You will find recipes for three types of cookies…

1. Rolled Cookies – The dough is rolled out and cut with a cookie cutter.The basic rolled cookies can be made in many shapes and with varieddecoration for holidays or special occasions.

2. Dropped Cookies – The stiff batter is dropped onto a baking sheet bydipping a spoon into the mixture and pushing it off with anotherspoon. The vanilla dropped cookie recipe may be varied with chocolate,cherry, pineapple, peanut butter, and butterscotch.

3. Bar Cookies – The batter is poured into a pan and baked, then cut intobars. The basic fruit bar recipe has variations for mincemeat, apple,cranberry, and cherry bars.

Before using the cookie recipes, refer to page three.

33

34RRRRRolled Cookiesolled Cookiesolled Cookiesolled Cookiesolled CookiesPlain but oh, so tasty! Make them with butter for extra flavor. These arecrisp and tender. A pastry cloth makes rolling the dough easier and preventsworking in too much flour.


Use greased baking sheet.

Makes 4 to 6 dozen cookies, depending upon cutter size.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet2½ cups sifted all-purpose flour

1 teaspoon soda1 teaspoon cream of tartar

½ teaspoon salt1½ cups confectioner’s sugar (powdered)

1 cup hydrogenated shortening*1 egg2 tablespoons milk1 teaspoon vanilla

½ teaspoon almond extract1. Sift flour, then measure. Add soda, cream of tartar, salt, and sugar and

sift into large mixing bowl.2. Add shortening to flour mixture. Cut in with pastry blender or two

knives until mixture looks like coarse meal.3. Mix egg, milk, vanilla, and almond extract. Add to flour and

shortening mixture and blend thoroughly. Use back or side of a spoonto aid blending. Do not add extra liquid. Work dough into large ballwith your hands.

4. Divide dough into thirds. Roll each third on lightly floured board untilabout ¼ inch thick. Use well-floured rolling pin. Cut with cookiecutter and place on greased cookie sheet. (Or form small balls andplace on greased cookie sheet. Press twice with the tines of a fork somarkings are at right angles.)

5. Sprinkle with sugar, chopped nuts, or colored decorator candies.6. Place baking sheet on oven rack slightly above middle of oven. Bake in

375o Fahrenheit oven for six to eight minutes.7. Remove cookies from baking sheet with wide spatula and place on wire

rack to cool.8. Store cooled cookies in tightly covered container to prevent drying.

*If butter is used, decrease milk to 1 tablespoon.

35

Chocolate Bit CookiesChocolate Bit CookiesChocolate Bit CookiesChocolate Bit CookiesChocolate Bit CookiesHere is an old favorite. The only trouble with these is that they do a quickdisappearing act!



Makes about 3 dozen cookies.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet1¼ cups sifted all-purpose flour½ teaspoon soda½ teaspoon salt½ cup hydrogenated shortening¼ cup plus 2 tablespoons granulated sugar¼ cup plus 1 tablespoon brown sugar½ teaspoon vanilla¼ teaspoon water1 egg1 cup chocolate bits (6 ounce package)

½ cup chopped nuts1. Sift flour, then measure. Add soda and salt to flour and sift together.

Set aside.

2. Stir shortening to soften. Gradually add granulated sugar and creamtogether. Add brown sugar and cream thoroughly.

3. Add vanilla, water, and egg to shortening and sugar mixture and blendthoroughly.

4. Add flour mixture and mix well.

5. Stir in chocolate bits and nuts.

6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. Alevel teaspoonful makes a 2-inch cookie.

7. Place baking sheet on oven rack slightly above middle of oven. Bake in375o Fahrenheit oven for eight to ten minutes or until lightly browned.

8. Remove cookies from baking sheet with wide spatula and place on wirerack to cool.

9. Store cooled cookies in tightly covered container to prevent drying.

36

Vanilla DrVanilla DrVanilla DrVanilla DrVanilla Dropped Cookiesopped Cookiesopped Cookiesopped Cookiesopped CookiesVariety, variety, variety – here is a basic recipe from which you can makemany kinds of cookies. Divide the dough and make two different kinds ofcookies from one mixing of dough.


Use greased baking sheets.

Makes about 10 dozen 2-inch cookies.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet3 cups sifted all-purpose flour1 tablespoon double-acting baking powder

½ teaspoon salt1 cup hydrogenated shortening

1¼ cups sugar2 eggs1 teaspoon vanilla

2/3 cup milk1. Sift flour, then measure. Add baking powder and salt to flour and sift

together. Set aside.

2. Stir shortening to soften. Gradually add sugar and cream together.

3. Beat eggs. Add eggs and vanilla to the shortening and sugar mixture.Mix thoroughly.

4. Add flour mixture and milk alternately, beginning and ending withflour. Add flour in three portions and milk in two. Mix until blended.If making variations, follow the directions given below.

5. Chill dough thoroughly. This takes about two hours in the refrigerator.

6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. Alevel teaspoonful of cookie dough makes a 1½-inch cookie.

7. Place baking sheet on oven rack slightly above middle of oven. Bake in400o Fahrenheit oven for six to ten minutes or until lightly browned.



37

Variations:Variations:Variations:Variations:Variations:After dough has been mixed, divide in half. To each half add ingredients tomake one of the variations below. Stir until just blended. Chill dough andbake as directed above.

Chocolate – Add 2 squares melted, unsweetened chocolate

Cocoa – Add 3 tablespoons cocoa

Coconut – Add 1 cup shredded coconut

Cherry – Add ½ cup cut and well-drained maraschino cherries, ½ cupchopped nuts, and ¼ teaspoon almond extract

Golden Nuggets – Add ¾ cup cooked mashed carrots and 1 teaspoonlemon extract.

After baking and cooling, frost each cookie with orange frosting. Combine2 tablespoons orange juice, ½ cup powdered sugar, and 1 teaspoon gratedorange rind. Spread a little frosting on center of each cookie.

Orange – Add 1 teaspoon orange extract and 2 teaspoons grated orangerind. Frost same as for Golden Nuggets.

Lemon – Add 1 teaspoon lemon extract and 2 teaspoons grated lemonrind. After baking and cooling, frost each cookie with lemon frosting.Combine 1 tablespoon lemon juice and ½ cup powdered sugar. Spread alittle frosting on center of each cookie.

Pecan Crisps – Add ½ cup chopped pecans and 2 cups corn flakes

Pecan – Add ¾ cup chopped pecans

Date – Add ¾ cup cut dates and ½ cup chopped nuts

Pineapple – Add 2/3 cup well-drained crushed pineapple

Cherry-Pineapple – Add 2/3 cup well-drained crushed pineapple and ½ cupcut and well-drained maraschino cherries.

Peanut Butter – Add ½ cup peanut butter

38

Butterscotch DrButterscotch DrButterscotch DrButterscotch DrButterscotch Dropped Cookiesopped Cookiesopped Cookiesopped Cookiesopped CookiesHere is another “best seller.” It is similar to the vanilla dropped cookies inmany ways, including the fact that you can vary the basic recipe.



Makes about 10 dozen 1-inch cookies

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet3 cups sifted all-purpose flour1 tablespoon double-acting baking powder

½ teaspoon salt1 cup hydrogenated shortening

1¼ cups brown sugar, firmly packed2 eggs1 teaspoon vanilla

2/3 cup milk1. Sift flour, then measure. Add baking powder and salt to flour and sift

together. Set aside.

2. Stir shortening to soften. Gradually add sugar and cream together.

3. Beat eggs. Add eggs and vanilla to shortening and sugar mixture. Mixthoroughly.

4. Add flour mixture and milk alternately, beginning and ending withflour. Add flour in three portions and milk in two. Mix until blended.If making variations, follow the directions given below.

5. Chill dough thoroughly. This takes about two hours in the refrigerator

6. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. Alevel teaspoonful makes a 1½-inch cookie.

7. Place baking sheet on oven rack slightly above middle of oven. Bake in400o Fahrenheit oven for six to ten minutes or until lightly browned.



39

VariationsVariationsVariationsVariationsVariationsAfter dough has been mixed, divide in half. To each half of butterscotchdough, add ingredients to make one of the variations below. Stir until justblended. Chill dough and bake as directed above.

Spice – Add ¼ teaspoon nutmeg, ¼ teaspoon cloves, 1 teaspoon cinnamon,and 1 cup raisins

Applesauce – Add ½ cup applesauce, 1 cup raisins, ½ cup chopped nuts, ¼teaspoon nutmeg, ½ teaspoon cloves, and 1 teaspoon cinnamon

Oatmeal – Add 1 cup quick cooking oatmeal, 1 cup raisins, ½ cupchopped nuts, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and 1 teaspooncinnamon

Fruit Cake – Add ¾ cup chopped nuts, 1 cup cut candied cherries, and 1cup cut dates

Gum Drop – Add 2 cups cut gum drops

40

Oatmeal Cookies (Crunchy)Oatmeal Cookies (Crunchy)Oatmeal Cookies (Crunchy)Oatmeal Cookies (Crunchy)Oatmeal Cookies (Crunchy)Crunchy, nutritious cookies with that wonderful oatmeal flavor.


Use ungreased baking sheet.

Makes 6 dozen cookies.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet3 eggs1 cup raisins1 teaspoon vanilla1 cup hydrogenated shortening1 cup granulated sugar

½ cup brown sugar3 cups sifted all-purpose flour1 teaspoon salt1 teaspoon soda1 teaspoon cinnamon2 cups oatmeal

½ cup chopped nuts1. Beat eggs well. Add raisins and vanilla and let mixture stand to soften

raisins.

2. Stir shortening until soft. Gradually add granulated sugar and creamtogether. Add brown sugar and cream thoroughly.

3. Sift flour, then measure. Add salt, soda, cinnamon and sift overshortening and sugar mixture.

4. Cut in with pastry blender or two knives until mixture looks like coarsemeal.

5. Stir in egg and raisin mixture, oatmeal and nuts. Dough will be stiff.

6. Form into 1-inch balls and place about 2 inches apart on an ungreasedbaking sheet.

7. Place baking sheet on oven rack slightly above middle of oven. Bake in350o Fahrenheit oven for 12 to 15 minutes or until lightly browned.Do not over bake.



41

Oatmeal Cookies (Soft)Oatmeal Cookies (Soft)Oatmeal Cookies (Soft)Oatmeal Cookies (Soft)Oatmeal Cookies (Soft)Here is a softy – the old-fashioned oatmeal cookie. These cookies stay softif you store them in an air-tight container.



Makes about 7 dozen cookies.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet2 cups sifted all-purpose flour

11/3 cups sugar½ teaspoon salt½ teaspoon soda1 teaspoon cinnamon

½ teaspoon cloves1 cup hydrogenated shortening2 eggs

2/3 cup sour milk or buttermilk1½ cups rolled oats

1 cup raisins1 cup chopped nuts

1. Sift flour, then measure. Add sugar, salt, soda, cinnamon, and cloves.Sift into large mixing bowl.

2. Add shortening to flour and sugar mixture. Cut in with pastry blenderor two knives until mixture looks like coarse meal.

3. Beat eggs. Stir in sour milk or buttermilk.

4. Add egg mixture to flour and sugar mixture and blend thoroughly.

5. Add oats, raisins, and nuts to dough and blend.

6. Refrigerate for several hours.

7. Drop by teaspoonfuls about 2 inches apart on greased baking sheet. Alevel teaspoonful makes a 1½-inch cookie.

8. Place baking sheet on oven rack slightly above middle of oven. Bake in350o Fahrenheit oven for 10 to 12 minutes. These cookies are light incolor without browned tops. Over baking causes dryness.



42

CrCrCrCrCreole Kisseseole Kisseseole Kisseseole Kisseseole KissesLooking for something different for the man in your house? Try servingthese crisp cookies with maple butter-cream frosting.


Use two large baking sheets. Place brown, unglazed paper on each. Be surepaper lies flat; do not grease it.

Makes 3½ dozen cookies.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet3 egg whites

½ cup granulated sugar¾ cup brown sugar, firmly packed1 teaspoon vanilla1 teaspoon vinegar

½ cup chopped nuts

1. Place egg whites in medium-sized mixing bowl. Beat until stiff peaksform.

2. Gradually add granulated sugar, beating constantly. Then gradually addbrown sugar and beat thoroughly.

3. Add vanilla and vinegar and beat.

4. Fold in nuts.

5. Drip by teaspoonfuls onto brown paper about 2 inches apart. Swirlspoon to form a peak. Drop cookies as soon as they are mixed.

6. Place baking sheet on oven racks near center of oven. Bake in 300o

Fahrenheit oven for 45 minutes.

7. Remove cookies from paper with wide spatula and place on wire rackto cool.

8. Store cooled cookies in uncovered container.

9. Frost lightly with maple butter-cream frosting before serving.

43

Maple ButterMaple ButterMaple ButterMaple ButterMaple Butter-----CrCrCrCrCream Feam Feam Feam Feam Frrrrrostingostingostingostingosting2 tablespoons butter or margarine2 tablespoons hydrogenated shortening

2/3 cup powdered sugar½ teaspoon maple extract

1. Blend butter and shortening together.

2. Add sugar and cream together thoroughly.

3. Add maple extract and blend.

4. Spread lightly over Creole Kisses.

44

FFFFFruit barsruit barsruit barsruit barsruit barsTo make a lot of cookies in a hurry, try this recipe. Simply pour the batterinto the pan and bake. Cut into bars. Variations using mincemeat,cranberries, apples, or candied fruit are ideal for the holidays.


Use 10 x 15 x 1-inch metal pan. Grease bottom of pan. Do not grease sidesof pan.

Makes about 5 dozen 1 x 2-inch bars.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet2½ cups sifted all-purpose flour½ teaspoon soda½ teaspoon salt½ teaspoon cinnamon½ teaspoon nutmeg2/3 cup hydrogenated shortening¾ cup sugar2 eggs1 tablespoon grated orange rind

½ cup orange juice1 cup raisins

1½ cups candied dates and cherries, cut up½ cup chopped nuts

1. Sift flour, then measure. Add soda, salt, cinnamon, and nutmeg; sifttogether. Set aside.


3. Add eggs one at a time, blending each thoroughly.

4. Mix in orange rind and orange juice.

5. Add flour mixture and blend.

6. Add raisins, dates, cherries, and nuts and blend.

7. Pour batter into greased pan and spread evenly with rubber spatula.

45

8. Place baking pan on oven rack slightly above middle of oven. Bake at400o Fahrenheit for 15 to 18 minutes.

9. Remove from oven and cut into 1 by 2-inch bars while warm.

10. Sprinkle with powdered sugar.

11. Remove cookies from pan when cool. Store bars in tightly coveredcontainer to prevent drying.

VariationsVariationsVariationsVariationsVariationsMincemeat bars – substitute 1 cup mincemeat for candied fruit.

Apple bars – substitute 2 cups coarsely grated, unpeeled apples for candiedfruit, and omit raisins. Pour ½ cup granulated sugar over apples and letstand about 20 minutes. Substitute 1 cup brown sugar for the ¾ cup whitesugar in the fruit bar recipe.

Cranberry bars – substitute 2 cups cut-up cranberries (½ pound) forcandied fruit. Use ½ cup more sugar than fruit bar recipe calls for. Pour itover cranberries and let stand 20 minutes. Omit raisins.

Cherry bars – substitute 11/3 cups cut maraschino cherries, for candiedfruit. Substitute ½ cup cherry juice for orange juice. Use ½ teaspoonalmond extract. Omit grated rind and raisins.

46

Cake BrCake BrCake BrCake BrCake BrowniesowniesowniesowniesowniesThis brownie is much like a cake. It is light, tender, and moist.


Use a 9 x 13 x 2-inch metal pan. Grease bottom but not sides of pan.Makes about 24 brownies.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet1 cup sifted all-purpose flour


½ teaspoon salt½ cup hydrogenated shortening1 cup sugar1 square unsweetened chocolate

(1 ounce)3 eggs, separated

½ cup milk1 teaspoon vanilla

½ cup coarsely chopped nuts

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet1 cup sifted all-purpose flour


½ teaspoon salt½ cup hydrogenated shortening¾ cup sugar1 square unsweetened chocolate

(1 ounce)3 eggs, separated


½ cup coarsely chopped nuts

1. Sift flour, then measure. Add baking powder and salt; sift together. Set aside.2. Stir shortening to soften. Gradually add sugar and cream together thoroughly.3. Melt chocolate.4. Add melted chocolate, egg yolks, milk, and vanilla to shortening and

sugar mixture. Blend thoroughly.5. Add flour mixture in three portions, blending after each addition.6. Add nuts and stir until just blended.7. Beat egg whites until they hold a soft, stand-up peak. Fold into

chocolate batter.8. Pour batter into greased pan. Spread from center so batter is slightly

higher at edges.9. Place pan on oven rack slightly above middle of oven. Bake at 350o

Fahrenheit for 30 to 35 minutes.10. Cut into squares while warm.11. Remove from pan when cool. Store in tightly covered container to

prevent drying.

47

FFFFFudge Brudge Brudge Brudge Brudge BrowniesowniesowniesowniesowniesFor a chewy, rich chocolate brownie, try this recipe. These brownies areabout ½ to ¾ inch thick.


Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan.

Makes about sixteen 2 inch squares.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet½ cup hydrogenated shortening2 squares unsweetened chocolate (2 ounces)

2/3 cup sifted all-purpose flour¼ teaspoon double-acting baking powder¼ teaspoon salt2 eggs1 cup sugar1 teaspoon vanilla

½ cup chopped nuts

1. Melt shortening and chocolate in the top of a double-boiler oversimmering water. Cool.

2. Sift flour, then measure. Add baking powder and salt and sift together.Set aside.

3. Beat eggs. Gradually add sugar and beat together.

4. Add shortening and chocolate mixture and vanilla to egg and sugarmixture. Blend well.

5. Add flour mixture and nuts. Stir until blended.


7. Place pan on oven rack slightly above middle of oven. Bake in 350o

Fahrenheit oven for 30 to 35 minutes.

8. Cut into squares while warm.

9. Remove from pan when cool. Store in tightly covered container toprevent drying.

48

Butterscotch SquarButterscotch SquarButterscotch SquarButterscotch SquarButterscotch SquaresesesesesDoes your sweet tooth need satisfying? Try these. Their texture is much likethe fudge brownies.



Makes about sixteen 2-inch squares.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet¾ cup sifted all-purpose flour¼ teaspoon salt¼ cup hydrogenated shortening2 eggs

¾ cup brown sugar1 teaspoon vanilla

½ cup chopped nuts

1. Sift flour, then measure. Add salt and sift into medium-sized mixingbowl.

2. Add shortening to flour mixture. Cut in with pastry blender or twoknives until mixture looks like coarse meal.

3. Beat eggs. Gradually add brown sugar and beat well.

4. Blend vanilla into egg and sugar mixture.

5. Add egg and sugar mixture and nuts to flour and shortening mixture.Stir until just blended.


7. Place pan on oven rack slightly above middle of oven. Bake at 375o

Fahrenheit oven for 20 to 25 minutes.

8. Cut into squares while warm.

9. Remove from pan when cool. Store in tightly covered container toprevent drying.

QUICK BREADS

Quick BrQuick BrQuick BrQuick BrQuick BreadseadseadseadseadsQuick breads are so named because they require much less time to preparethan yeast breads. Most quick breads are leavened by baking powder orsoda or both. They contain no yeast.

You can find endless variety in quick breads – biscuits, muffins, corn bread,coffee cakes, doughnuts, and fruit and nut breads.

Here is what it takes to make delicious quick breads every time:

1. Use a recipe adjusted for the altitude in which you live. The recipes inthis booklet were tested at 5,000 and 7,000 feet. Select the one for thealtitude nearest your own.

2. Use the ingredients listed in the recipe. Substitutions can cause poorquality such as toughness, dryness, or fallen breads.

3. Use the proper mixing methods as given in the recipe. It is importantnot to over mix quick breads. That is what causes poor shape, tunnels,or poor texture.

4. Use the equipment as called for in the recipe. For example, too large apan can result in a tin, compact quick bread instead of high, light, andmoist bread.

5. Use the correct temperature and baking time. Under baking causes asoggy center. Over baking causes dryness.

Before using the quick bread recipes, refer to page three.

51

52

MuffinsMuffinsMuffinsMuffinsMuffinsTry plain muffins or a variation to perk up any meal. Perfect muffinsrequire little stirring. Batter will be lumpy.Preheat oven to 425o Fahrenheit.Use muffin pan for 12 large muffins.Grease bottoms but not sides of muffin cups or use paper liners.Makes 12 muffins.

5,000 feet5,000 feet5,000 feet5,000 feet5,000 feet2 cups sifted all-purpose flour

½ teaspoon salt2½ teaspoons double-acting

baking powder¼ cup sugar1 egg

¾ cup plus 2 tablespoons milk¼ cup melted fat or cooking oil

7,000 feet7,000 feet7,000 feet7,000 feet7,000 feet2 cups sifted all-purpose flour

½ teaspoon salt2 teaspoons double-acting

baking powder¼ cup sugar1 egg

¾ cup plus 2 tablespoons milk¼ cup melted fat or cooking oil

1. Sift flour, then measure. Add salt, baking powder, and sugar to flourand sift into medium-sized mixing bowl. Set aside.

2. Beat egg with rotary beater until foamy. Add milk and fat to egg andbeat together.

3. Make a “well” in center of flour. Add egg and milk mixture and stirjust until flour mixture is moist. Batter will be lumpy.

4. Dip batter with tablespoon. Using second spoon, push batter intogreased or paper-lined muffin pans, filling each cup two-thirds full.When filling hold spoon close to pan and do not drop batter onto pan.

5. Bake in 425o Fahrenheit oven for 20 to 25 minutes or until golden brown.

6. Serve hot.

VariationsVariationsVariationsVariationsVariationsPimento-Pepper – Add ¼ cup chopped pimento and ¼ cup choppedgreen pepper to egg mixture.Blueberry – Add 1 cup frozen or drained canned blueberries to egg mixture.Whole Wheat – Substitute 1 cup unsifted whole wheat flour for 1 cupwhite flour.Orange – Substitute 1 cup orange juice for 1 cup milk. Add 1 tablespoongrated orange rind.

53

BiscuitsBiscuitsBiscuitsBiscuitsBiscuits“Handle lightly” are the key words for really delicious biscuits. Stir as littleas possible and fold the dough over easy.


Use ungreased baking sheet.

Makes sixteen 2-inch biscuits

5,000 feet5,000 feet5,000 feet5,000 feet5,000 feet2 cups unsifted all-purpose flour

2½ teaspoons double-actingbaking powder

1 teaspoon salt½ cup hydrogenated shortening

¾ to 1 cup milk

7,000 feet7,000 feet7,000 feet7,000 feet7,000 feet2 cups unsifted all-purpose flour2 teaspoons double-acting

baking powder1 teaspoon salt

½ cup hydrogenated shortening¾ to 1 cup milk

1. Sift flour, baking powder, and salt into mixing bowl.

2. Using pastry blender or two knives, cut shortening into flour untilmixture looks like coarse meal.

3. Add milk. Stir with fork until soft dough is formed.

4. Turn onto lightly floured canvas or breadboard and fold over lightly 10to 15 times.

5. Roll out to a thickness of ½ to ¾ inch and cut with floured cutter.

6. Bake on ungreased baking sheet in 450o Fahrenheit oven for 12 to 15minutes.

54

PPPPPancakesancakesancakesancakesancakesLike them to melt in your mouth? Then try this recipe. Serve hot off thegriddle.

Use a hot, lightly greased griddle.

Makes eight 5-inch pancakes or fourteen 3-inch pancakes.

5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet2 cups sifted all-purpose flour2 teaspoons double-acting baking powder1 teaspoon salt2 eggs

¼ cup sugar1¾ cups milk*¼ cup melted fat or cooking oil½ teaspoon vanilla, if desired

1. Sift flour, then measure. Add baking powder and salt to flour and siftinto medium-sized mixing bowl. Set aside.

2. Beat eggs with a hand rotary beater until foamy. Add sugar and beat afew seconds. Stir in milk and shortening.

3. Pour egg and milk mixture into flour mixture. Stir just enough tomoisten flour.

4. Preheat lightly greased griddle or skillet. When a few drops of watersprinkled on the surface bounce and sputter, the temperature is right.

5. Pour or spoon batter onto cooking surface in the amount for desiredsize of pancakes. When top of pancake is well covered with burstingbubbles, turn. Turn only once.

6. Serve immediately.

*Amount of milk added determines thickness of pancakes; 1½ cups milkmake thick cakes and 2 cups milk make thin.

55

WafflesWafflesWafflesWafflesWafflesDo you like them crisp and with plenty of body? Then try this recipe. Bakeuntil golden brown and serve with melted butter.

Use hot waffle iron.

5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feetServes 2

11/3 cups sifted all-purpose flour2 teaspoons double-acting baking powder

½ teaspoon salt1 tablespoon sugar1 egg, separated

1¼ cups milk¼ cup melted fat or cooking oil

Serves 42 cups sifted all-purpose flour

3 teaspoons double-acting baking powder1 teaspoon salt2 tablespoons sugar2 eggs, separated

1¾ cups milk1/3 cup melted fat or cooking oil

1. Sift flour, then measure. Add baking powder, salt, and sugar to flourand sift into medium-sized mixing bowl. Set aside.

2. Combine egg yolks, milk, and fat. Pour into flour and stir just untilflour is moistened.

3. Beat egg whites until stiff peaks form. Egg whites should be moist andglossy. Fold egg whites into batter.

4. Bake four to five minutes in hot waffle iron.

5. Serve hot with melted butter and syrup, honey, or other sweet spreador with creamed foods.

Variations:Variations:Variations:Variations:Variations:Deluxe waffles – In waffles to serve four, increase sugar to 3 tablespoons.Increase eggs to 4 and increase shortening to ½ cup.

56

Corn BrCorn BrCorn BrCorn BrCorn Bread (Southern Style)ead (Southern Style)ead (Southern Style)ead (Southern Style)ead (Southern Style)This is a coarse-textured corn bread. Serve with black-eyed peas and turnipgreens for a real southern treat.



Makes 9 servings.

5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet11/3 cups cornmeal

1/3 cup unsifted all-purpose flour¾ teaspoon double-acting baking powder¼ teaspoon soda½ teaspoon salt1 tablespoon sugar1 egg

¾ cup sour milk or buttermilk2 tablespoons melted fat or cooking oil

1. Sift cornmeal, flour, baking powder, soda, salt, and sugar together intomedium-sized mixing bowl. Set aside.

2. In small bowl beat egg well with fork. Stir in sour milk or buttermilkand fat.

3. Pour egg and milk mixture into cornmeal mixture. Stir with fork untilmeal mixture is just moistened.

4. Quickly pour batter into greased pan. Spread evenly with spatula.

5. Bake in 425o Fahrenheit oven for about 25 minutes or until goldenbrown.

6. Cut into squares. Serve hot.

57

Corn BrCorn BrCorn BrCorn BrCorn BreadeadeadeadeadThis is a refined corn bread with more flour – not as coarse as southern-style corn bread.



Makes 9 servings

5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet1¼ cups sifted all-purpose flour¾ cup yellow cornmeal2 tablespoons sugar3 teaspoons double-acting baking powder

1½ teaspoons salt1 egg

2/3 cup milk1/3 cup melted fat or cooking oil

1. Sift flour, then measure. Add cornmeal, sugar, baking powder, and saltto flour and sift into medium-sized mixing bowl. Set aside.

2. In a small bowl, beat egg well with fork. Stir in milk and fat.

3. Pour egg and milk mixture into flour. Stir with fork until flour is justmoistened.

4. Quickly pour batter into greased pan. Spread evenly with spatula.

5. Bake in 425o Fahrenheit oven 25 to 30 minutes or until golden brown.

6. Cut into squares. Serve hot.

58

Blueberry BuckleBlueberry BuckleBlueberry BuckleBlueberry BuckleBlueberry BuckleThis recipe from our 49th state, Alaska, is well worth every mile it traveled.It is a tasty coffee cake.


Use a 9 x 9 x 2-inch metal pan. Grease bottom but not sides of pan.

Makes 9 servings

5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feet5,000 and 7,000 feetTopping

½ cup sugar1/3 cup unsifted all-purpose flour½ teaspoon cinnamon¼ cup butter or margarine

1. Mix together sugar, flour, and cinnamon.

2. Blend in butter or margarine. Set aside until batter is mixed.

Batter2 cups sifted all-purpose flour

½ cup sugar2½ teaspoons double-acting baking powder¼ teaspoon salt2 eggs

½ cup milk¼ cup melted fat or cooking oil

1½ cups blueberries (fresh or frozen)

1. Sift flour, then measure. Add sugar, baking powder, and salt to flourand sift into medium-sized mixing bowl. Set aside.

2. Beat eggs with hand rotary beater until foamy. Add milk and fat andbeat together.

3. Pour egg and milk mixture over flour mixture and stir until just blended.

4. Pour batter into greased pan. Sprinkle blueberries over top of batter.

5. Sprinkle with topping mixture.

6. Bake in 375o Fahrenheit oven for 45 to 50 minutes.

7. Serve from pan while warm.

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Apple Coffee CakeApple Coffee CakeApple Coffee CakeApple Coffee CakeApple Coffee CakeApples give this coffee cake a juicy center that is a real treat. Serve it warmto get the full fruit flavor.Preheat oven to 400o Fahrenheit.Use an 8 x 8 x 2-inch metal pan. Grease bottom but not sides of pan.Makes 9 servings

Topping½ cup sugar2 teaspoons cinnamon2 tablespoons butter or margarine

1. Mix sugar and cinnamon.2. Blend in butter or margarine. Set aside until batter is mixed.

Batter5,000 feet5,000 feet5,000 feet5,000 feet5,000 feet

2 cooking apples1½ cups sifted all-purpose flour1½ teaspoons double-acting

baking powder¼ teaspoon salt¾ cup sugar¼ cup shortening1 egg

½ cup plus 2 tablespoons milk1 teaspoon vanilla

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet2 cooking apples

1½ cups sifted all-purpose flour1 teaspoon double-acting baking

powder¼ teaspoon salt¾ cup sugar¼ cup shortening2 eggs


1. Core, peel, and slice apples. Set aside.2. Sift flour, then measure. Add baking powder, salt, and sugar to flour

and sift into medium-sized mixing bowl.3. Using pastry blender or two knives, cut shortening into flour until

mixture looks like coarse meal. Set aside.4. Beat eggs with hand rotary beater until foamy. Stir in milk and vanilla.5. Add egg and milk mixture to flour and sugar mixture and blend.6. Pour half of batter into greased pan. Spread evenly over bottom of pan.7. Arrange raw apple slices in rows on batter. Sprinkle with half of topping.8. Pour remaining batter into pan and sprinkle with other half of topping.9. Bake in 400o Fahrenheit oven for 35 to 40 minutes.10. Serve from pan while warm.

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Cinnamon-Nut Coffee CakeCinnamon-Nut Coffee CakeCinnamon-Nut Coffee CakeCinnamon-Nut Coffee CakeCinnamon-Nut Coffee CakeWhat a treat! Hot coffee cake with any meal or between meals. This one islight in texture if you are careful not to over mix.



Makes 9 servings

Topping½ cup brown sugar, firmly packed2 tablespoons flour2 teaspoons cinnamon

½ cup chopped nuts2 tablespoons melted butter or margarine

1. Mix together sugar, flour, cinnamon, and nuts

2. Blend in butter or margarine. Set aside until batter is mixed.

Batter5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet1½ cups sifted all-purpose flour1½ teaspoons double-acting

baking powder¼ teaspoon salt¾ cup sugar¼ cup shortening1 egg

½ cup plus 2 tablespoons milk1 teaspoon vanilla

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet1½ cups sifted all-purpose flour

1 teaspoon double-acting bakingpowder

¼ teaspoon salt¾ cup sugar¼ cup shortening2 eggs


1. Sift flour, then measure. Add baking powder, salt, and sugar to flourand sift into medium-sized mixing bowl.

2. Using pastry blender or two knives, cut shortening into flour untilmixture looks like coarse meal. Set aside.

3. Beat egg(s) with hand rotary beater until foamy. Stir in milk andvanilla.

4. Add egg and milk mixture to flour mixture and blend.

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5. Pour half of batter into greased pan. Spread evenly over bottom of pan.

6. Sprinkle with half of brown sugar topping.

7. Pour remaining batter into pan and sprinkle other half of topping.


9. Serve from pan while warm.

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Nut BrNut BrNut BrNut BrNut BreadeadeadeadeadThis nut bread is extra good toasted and can be served with jam or yourfavorite sweet spread.


Use 9½ x 5¼ x 2¾-inch metal pan. Cut waxed paper to fit bottom of pan.Be sure it lies flat and does not wrinkle at sides. Grease top of paper andplace in pan. Do not grease sides of pan.


1 teaspoon double-acting baking powder½ teaspoon salt¾ cup sugar½ cup hydrogenated shortening½ cup chopped nuts2 eggs

½ cup milk


2. Cut in shortening with pastry blender or two knives until mixture lookslike coarse meal.

3. Mix in nuts. Set aside.

4. Beat eggs with hand rotary beater until foamy. Add milk and blendtogether.

5. Add egg and milk mixture to flour and sugar mixture. Mix just untilblended.

6. Pour batter into pan lined with waxed paper.

7. Bake in 375o Fahrenheit oven for one hour.

8. Remove from oven. Immediately loosen bread from pan by runningthin spatula around edges. Turn bread onto wire rack to cool andimmediately lift off waxed paper.

9. Cover tightly or wrap cooled bread to prevent drying.

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Banana Nut BrBanana Nut BrBanana Nut BrBanana Nut BrBanana Nut BreadeadeadeadeadAn old favorite. For best results use ripe bananas with peels that are entirelybrown.



5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet2 cups sifted all-purpose flour1 teaspoon soda1 teaspoon salt

½ cup chopped nuts½ cup hydrogenated shortening¾ cup sugar2 cups ripe bananas, mashed2 eggs

1. Sift flour, then measure. Add soda and salt to flour and sift together.

2. Mix nuts into the flour. Set aside.


4. Beat eggs with hand rotary beater until foamy. Add eggs and bananasto shortening and sugar mixture and blend.

5. Add flour in three additions. Mix after each addition until blended.


7. Bake in 350o Fahrenheit oven for about 1 hour and 10 minutes.



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Date-Nut LDate-Nut LDate-Nut LDate-Nut LDate-Nut LoafoafoafoafoafIt is not as light in texture as some loaf quick breads, but it is filled withgoodies that make it mighty tasty.



5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet¾ cup boiling water½ pound pitted dates, finely cut2 tablespoons butter or margarine

1¾ cups sifted all-purpose flour½ teaspoon salt1 teaspoon soda

½ cup sugar1 cup shredded cheddar cheese (¼ pound)

¾ cup chopped walnuts2 eggs

1. Pour boiling water over dates and butter or margarine. Let stand aboutfive minutes until all butter or margarine is melted and mixture is cool.

2. Sift flour, then measure. Add salt, soda, and sugar and sift intomedium-sized mixing bowl.

3. Mix cheese and the nuts with flour mixture.

4. Beat eggs with hand rotary beater until foamy. Add egg and datemixture to flour and cheese mixture and stir only until blended.





65

Prune BrPrune BrPrune BrPrune BrPrune BreadeadeadeadeadWith both fruit and juice, this bread really has a good prune flavor.



5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet1½ cups sifted all-purpose flour¾ teaspoon soda½ teaspoon double-acting baking powder½ teaspoon salt½ cup sugar¼ cup hydrogenated shortening½ cup chopped nuts2 eggs

½ cup prune juice2/3 cup cut raw prunes

1. Sift flour, then measure. Add soda, baking powder, salt, and sugar toflour and sift into medium-sized mixing bowl.



4. Beat eggs with hand rotary beater until foamy. Add prune juice andprunes and blend.

5. Add egg and prune mixture to flour and shortening mixture. Mix untiljust blended.





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Cherry BrCherry BrCherry BrCherry BrCherry BreadeadeadeadeadWe call this our party bread. Colorwise it is right for Christmas,Washington’s Birthday, or Valentine’s Day. Tastewise it is good anytime.



5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet2 cups sifted all-purpose flour2 teaspoons double-acting

baking powder½ teaspoon salt½ cup chopped nuts½ cup hydrogenated shortening¾ cup sugar2 eggs

½ cup cut maraschino cherries¼ cup maraschino cherry juice¼ cup water¼ teaspoon almond extract

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet2¼ cups sifted all-purpose flour

2 teaspoons double-actingbaking powder

½ teaspoon salt½ cup chopped nuts½ cup hydrogenated shortening¾ cup sugar2 eggs

½ cup cut maraschino cherries¼ cup maraschino cherry juice¼ cup water¼ teaspoon almond extract

1. Sift flour, then measure. Add baking powder and salt to flour and sifttogether.

2. Mix nuts into flour. Set aside.


4. Beat eggs with hand rotary beater until foamy. Add eggs and cherriesto shortening and sugar mixture and blend.

5. Mix cherry juice, water, and almond extract.

6. Add flour and cherry juice and water mixture alternately, beginningand ending with flour. Add flour in three portions and cherry juice intwo. Stir just to blend after each addition.

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9. Remove from oven. Immediately loosen bread from pan by runningthin spatula around edge. Turn bread onto wire rack to cool andimmediately lift off waxed paper.


68

LLLLLemon Lemon Lemon Lemon Lemon LoafoafoafoafoafThis is sweet-tart glazed bread. Watch the pan size – it takes a small loaf pan.




1 teaspoon double-acting baking powder½ teaspoon salt¾ cup sugar½ cup hydrogenated shortening½ cup chopped nuts2 eggs

½ cup milkGrated rind from one lemon




4. Beat eggs with hand rotary beater until foamy. Add milk and blend together.

5. Add egg and milk mixture and grated rind to flour mixture. Mix untiljust blended.


7. Bake in 375o Fahrenheit oven for one hour.


9. Glaze with mixture of juice of one lemon and ¼ cup sugar. Mix lemonjuice and sugar for glaze. Brush top of loaf several times with glazewhile bread is hot.


69

Orange BrOrange BrOrange BrOrange BrOrange BreadeadeadeadeadHigh and wide – this makes the largest loaf of all our bread. It is tasty, too,with an orange glaze.



5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet3 cups sifted all-purpose flour4 teaspoons double-acting baking powder

½ teaspoon salt1/3 cup sugar½ cup hydrogenated shortening½ cup chopped nuts1 egg

2/3 cup milk½ cup fresh or diluted frozen orange juice½ cup orange marmalade

Grated rind of one orange1. Sift flour, then measure. Add baking powder, salt, and sugar to flour

and sift into medium-sized mixing bowl.2. Cut in shortening with pastry blender or two knives until mixture looks

like coarse meal.3. Mix in nuts. Set aside.4. Beat egg with hand rotary beater until foamy. Add milk, orange juice,

and marmalade and blend together.5. Add egg and milk mixture and grated rind to flour and shortening

mixture. Mix until just blended.6. Pour batter into pan lined with waxed paper.7. Bake in 375o Fahrenheit oven for one hour.8. Remove from oven. Immediately loosen bread from pan by running

thin spatula around edges. Turn bread onto wire rack to cool andimmediately lift off waxed paper.

9. Glaze with mixture of ¼ cup orange juice and ¼ cup sugar. Brush topof loaf several times with glaze while bread is hot.


70

Cake DoughnutsCake DoughnutsCake DoughnutsCake DoughnutsCake DoughnutsHomemade cake doughnuts are a treat for teenagers and others, too!Watch the temperature of that cooking oil. If it is too low, the doughnutswill be grease soaked. Fat that is too hot will smoke, and the doughnutswill be brown yet uncooked in the center.

Use a deep-fat fryer or heavy sauce pan that is at least 3 inches deep.

Makes 2 dozen doughnuts.

Cooking temperature: Heat cooking oil of 2 or more inches deep to 365o

to 370o Fahrenheit. The temperature drops 8 to 10 degrees when fourdoughnuts are placed in hot oil. Doughnuts should be fried at temperatureof 355o to 360o Fahrenheit. Always bring oil back to 365o to 370o

Fahrenheit before putting in next batch.

5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 F5,000 and 7,000 Feeteeteeteeteet4 cups sifted all-purpose flour3 teaspoons double-acting baking powder

1½ teaspoons salt1 teaspoon nutmeg

½ teaspoon cinnamon3 egg yolks1 whole egg1 cup sugar2 tablespoons melted fat or cooking oil

¾ cup milk

1. Sift flour, then measure. Add baking powder, salt, nutmeg, andcinnamon to flour and sift together. Set aside.

2. Beat egg yolks and whole egg in large mixing bowl with hand rotarybeater until foamy. Gradually beat in sugar.

3. Blend in fat to egg and sugar mixture.

4. Add flour and milk alternately, beginning and ending with flour. Addflour in four portions and milk in three. Stir just until blended. Do notover mix.

5. Set aside and let stand for 20 minutes.

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6. Place half of dough on well-floured surface. Knead lightly about 10times. Roll dough to thickness of 1/3 to ½ inch. Cut with doughnutcutter which has been dipped in flour.

7. Drop doughnuts into hot cooking oil of 365o to 370o Fahrenheit. Fryonly as many doughnuts at one time as will float on top easily. As soonas doughnuts rise to surface, turn them over. Turn often thereafteruntil golden brown and done – about two and one-half minutes.

8. Remove with tongs, holding doughnuts over pan a second to allowdripping.

9. Drain on paper toweling.

10. Roll in granulated or powdered sugar while warm or dip in glaze.

Variation:Variation:Variation:Variation:Variation:Chocolate doughnuts

Substitute ½ cup cocoa for ½ cup flour. Sift cocoa two times with flour.

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Orange-Orange-Orange-Orange-Orange-DrDrDrDrDrop Doughnutsop Doughnutsop Doughnutsop Doughnutsop DoughnutsThis is a quick doughnut to make – no rolling out – just drop from aspoon.

Use a deep-fat fryer or heavy sauce pan at least 3 inches deep.

Makes 3½ dozen 1½-inch doughnut balls

Cooking temperature: Heat cooking oil of 2 or more inches deep to 365o

to 370o Fahrenheit. The temperature drops about 5 degrees when sixdoughnut balls are placed in hot oil. Balls should be fried at temperature of355o to 360o Fahrenheit. Always bring oil back to 365o to 370o Fahrenheitbefore putting in next batch.

5,000 F5,000 F5,000 F5,000 F5,000 Feeteeteeteeteet2¾ cups sifted all-purpose flour2½ teaspoons double-acting

baking powder½ teaspoon salt2 tablespoons grated orange rind

(rind from two medium-sizedoranges)

½ cup orange juice1 whole egg2 egg yolks

½ cup sugar2 tablespoons melted fat or

cooking oil

7,000 F7,000 F7,000 F7,000 F7,000 Feeteeteeteeteet2¾ cups sifted all-purpose flour2¼ teaspoons double-acting

baking powder½ teaspoon salt2 tablespoons grated orange rind

(rind from two medium-sizedoranges)

½ cup orange juice1 whole egg2 egg yolks

½ cup sugar2 tablespoons melted fat or

cooking oil

1. Sift flour, then measure. Add baking powder and salt to flour and sifttogether. Set aside.

2. Grate orange rind and measure orange juice. Set both aside.

3. Beat whole egg and egg yolks in medium-sized mixing bowl with handrotary beater until foamy. Gradually beat in sugar.

4. Add fat and grated orange rind to egg mixture and blend.

5. Add flour and orange juice alternately, beginning and ending withflour. Add flour in three portions and orange juice in two portions. Stirjust to blend after each addition. Do not over mix.

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6. Drop six balls by small teaspoonfuls into hot cooking oil 365o to 370o

Fahrenheit. Dip spoon into hot fat occasionally to prevent dough fromsticking. If cooked balls are larger than 1½ inches, they may not getdone in center.

7. As soon as doughnut balls rise to surface, turn. Turn often thereafteruntil golden brown and done, about 2½ minutes.

8. Remove with tongs; hold balls over pan a second to allow dripping.

9. Drain on paper toweling.

10. Roll in granulated or powdered sugar while warm or dip in glaze.

IndexIndexIndexIndexIndexQuick brQuick brQuick brQuick brQuick breadseadseadseadseads

Biscuits ................................ 53Coffee Cakes

Apple ............................ 59Blueberry Buckle ........... 58Cinnamon-Nut .............. 60

Cornbread ........................... 57Cornbread (Southern) ......... 56Doughnuts

Cake .............................. 70Orange Drop ................. 72

LoavesBanana-Nut ................... 63Cherry ........................... 66Date-Nut ...................... 64Lemon .......................... 68Nut ............................... 62Orange .......................... 69Prune ............................ 65

Muffins ................................ 52Pancakes .............................. 54Waffles ................................. 55

CakesCakesCakesCakesCakesAngel food ........................... 26Applesauce ........................... 22Chocolate Fudge ................. 16Cocoa Chiffon ..................... 30Egg Yolk Spice ..................... 20Gingerbread ......................... 24Golden Loaf ........................ 11Quick Yellow ....................... 10Spice .................................... 18Sponge ................................ 28Sweet Chocolate .................. 14White ................................... 12Yellow .................................... 8

CookiesCookiesCookiesCookiesCookiesButterscotch Dropped.......... 38Butterscotch Squares ............ 48Cake Brownies ..................... 46Chocolate Bit ....................... 35Creole Kisses ........................ 42Fruit Bars ............................ 44Fudge Brownies ................... 47Oatmeal (Crunchy) .............. 40Oatmeal (Soft) ..................... 41Rolled .................................. 34Vanilla Dropped ................... 36

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