DUMPLINGS

DUMPLINGS

From Billie Reid

2 cups flour
4 t. baking powder
1/2 t. salt
2 T. shortening
2 eggs
milk, as needed

Sift together flour, baking powder and salt.

Chop in shortening.

Add the two well-beaten eggs with enough milk added to form a heavy drop batter.  

Drop dumplings in boiling chicken or other soup broth.

Cover and leave covered for 10-12 minutes.

Serve.

CREAMED CHICKEN

CREAMED CHICKEN

From Billie Reid 


Brown in 1/4 cup fat:
1/4 cup chopped green pepper
1/4 cup chopped onion

Blend in:
1/4 cup flour
1/4 t. pepper
1/2 t. salt

Add, gradually:
1 cup chicken stock
1 cup milk

Stir constantly.  Cook until thick.

Add:
2 cups coarsely chopped cooked chicken
1/2 cup cooked peas
1/2 cup coarsely diced, cooked carrots

Simmer for 10 minutes - serve on crisp waffles, biscuits or toast.

CHOCOLATE PILLOWS 1963

CHOCOLATE PILLOWS 1963

From Billie Reid

2  1/4 cups sifted flour
1/2 t. salt
1 cup butter
3/4 cup sugar
1 egg
2 t. vanilla extract
10 milk chocolate candy bars (1 oz. each or 48 miniature chocolate bars)





Sift flour with salt.

Cream butter and gradually add sugar, creaming well.

Blend in egg and vanilla; beat well.

Stir in dry ingredients.

Press small amount of dough through a cookie press onto ungreased cookie sheets, using saw-tooth (spritz). 

Cut candy bars into 1" pieces.

Place lengthwise on strips of dough.

Press another strip of dough over candy, covering completely.

Mark bars between chocolate pieces.

If desired, sprinkle with finely chopped nuts or colored sugars.

Bake at 375 for 10-12 minutes, until light golden brown.

Cut into pieces immediately.

Makes about 4 dozen.

TRIPLET COOKIES 1963

Billie's great granddaughters in the kitchen

TRIPLET COOKIES 1963

From Billie Reid

Basic cookie dough recipe:

1 cup brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
2  1/2 cups flour
1 t. salt
1 t. soda

Cream sugars, shortening, and eggs.  

Spoon flour into dry measuring cup.  Level off and pour onto square of waxed paper.  Add salt and soda to flour and stir to blend.  

Add blended dry ingredients to creamed mixture and mix well. 

Divide dough into 3 portions for variations below.

Bake at 350 for 15-18 minutes.


For CHOCOLATE CRINKLES:
1/3 chocolate bits
1/2 cup powdered sugar

Melt chocolate bits over water.  

Add to 1 portion of dough.  

Shape into 1" balls and roll in powdered sugar.

Place on greased baking sheet.


For CHERRY ALMOND DROPS:
1/2 cup cut-up maraschino cherries
1/2 cup coconut
1/4 t. almond extract

Add cherries, coconut and extract to 1 portion of dough.

Drop by spoonful onto greased baking sheet.


For DATE NUT CHEWS:
1/2 cup cut-up dates
1/2 cup nuts, chopped

Add dates and nuts to 1 portion of dough.  

Shape dough into 1" balls and place on greased baking sheet.

CHEWY BUTTERSCOTCH BROWNIES WITH GLAZE 1963

CHEWY BUTTERSCOTCH BROWNIES 1963

From Billie Reid

3/4 cup butter

1 cup shredded coconut

3/4 cup butterscotch bits

1  1/2 cups brown sugar, firmly packed

1  3/4 cups flour

1/2 t. soda

1/4 t. salt

1 unbeaten egg

1/2 t. vanilla

1/2 cup pecans, chopped

1  1/2 cups miniature marshmallows

Melt 1/4 cup butter in saucepan.

Stir in coconut, butterscotch bits, and 1/2 cup brown sugar.

Spread in bottom of greased 13 x 9" pan.

Sift flour with soda and salt.

Cream 1/2 cup butter; creaming well.  Add egg and vanilla; beat well.

Blend in dry ingredients.  Stir in 1/2 cup pecans and 1/2 cup marshmallows.

Spoon dough in small amounts over coconut mixture; pat out evenly with floured hands.

Bake at 350 for 25-30 minutes.

If desired, sprinkle with 1 cup marshmallows.

Bake 1-2 minutes until marshmallows begin to puff.  

While warm, drizzle with glaze (recipe below).

Cut into 1" bars.  Makes about 48.

BUTTERSCOTCH GLAZE

1 T. butter

1/4 cup butterscotch bits

1-2 T. milk

1 T. light corn syrup

1 cup confectioners' sugar (10X)

Melt butter, syrup, and butterscotch bits over low heat.

Add the sugar and milk until the consistency of a glaze.

BUTTERSCOTCH NUT STICKS 1963

BUTTERSCOTCH NUT STICKS  1963

From Billie Reid  (from Phyllis Hunter, Xenia, Ohio)

1/2 cup butter
2 cups brown sugar
2 eggs
2 cups flour, sifted
2 t. baking powder
1/2 t. salt
1 cup nuts
1 t. vanilla

Melt butter.  Add sugar; blend.

Add beaten eggs, vanilla.

Sift flour, baking powder and salt.  Add to butter mixture.  Mix well.

Add nuts and mix til blended.

Spread in two 8" greased cake pans.  

Bake 30 minutes at 350.

Cut in sticks - cool in pan.

QUICK NO COOK RECIPE 1963

QUICK NO-COOK RECIPE 1963

From Billie Reid

1/4 cup butter, melted
1/2 cup corn syrup
1 cup confectioners' sugar, sifted
dash of salt
2/3 cup cocoa
4  1/2 cups Sugar Crisp cereal
1 cup nuts, chopped
2/3 cup coconut, coarsely cut





Combine butter, syrup, sugar, salt, and cocoa in a large bowl.  Mix well.

Add the other ingredients.  Stir until cereal is well-coated.

Pack mixture firmly into a greased 13 x 9" pan.

Chill in refrigerator until firm.

Cut into squares.  

To keep cookies crisp, store in refrigerator.

Makes about 40.

HALF n HALF COOKIES

HALF n HALF COOKIES

From Billie Reid

1 scant cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 egg yolks, beaten slightly (save egg whites)
1 T. water
1/2 t. vanilla
2 cups sifted flour
1/4 t. salt
1 t. baking powder
1/4 t. soda
6 oz. pkg. chocolate bits


Mix all together and put in cookie sheet.

Then take 6 oz. of chocolate bits and sprinkle evenly on top of batter.

Beat egg whites and add in 1 cup brown sugar. Spread evenly over the chocolate bits.

Bake at 350 for 30 minutes.

Cool, cut in squares.

Yield 4 dozen.

APPLE SAUCE CAKE

APPLE SAUCE CAKE

From Billie Reid  (from Mrs. Howells, McKees Rocks, PA)

1/2 cup butter
1 cup sugar
1 egg
1/2 cup raisins
1/2 cup dates
1 cup walnuts 
1  1/2 cup apple sauce
2 cups flour, sifted before measuring
1 t. cinnamon
1 t. cloves
2 t. baking soda

Cream butter and sugar; add beaten egg.  Add apple sauce, raisins, dates and nuts.  

Sift dry ingredients and add to the creamed mixture.

Pour batter into a wax-paper-lined 8" square pan.

Bake about 1 hour in a moderate oven, about 350.

Tip:  You may add candied cherries and pineapple.  Also, you can omit the dates and use 1 cup raisins if you like.

CHOCOLATE CAKE

CHOCOLATE CAKE

From Billie Reid

1  3/4 cups sugar
3/4 cup sour milk (sour cream) or coffee
3/4 cup shortening
1 t. vanilla
pinch of salt
2  1/2 cups flour
2 eggs, separated 
1/2 cup cocoa
1  1/2 t. soda mixed with 1/2 cup hot water 

Cream shortening and sugar; add beaten egg yolks, then sour cream or coffee.

Add flour which has been sifted 3 times.  

Beat well.

Add cocoa mixed with soda/hot water mixture.

Last, add stiffly beaten egg whites.

This makes three layers or a loaf.  Pour batter in waxed-paper lined and floured pans.

Bake at 350 for 25-30 minutes.

ANGEL DREAM CAKE

ANGEL DREAM CAKE

From Billie Reid

1 Angel Food Cake - cut in three layers

Frost.

Recipe for Frosting

2 envelopes/pkgs. Dream Whip
1 cup milk
1 cup confectioners' sugar
1   8-oz. package cream cheese

Whip Dream Whip and milk until stiff.

Add sugar and cream cheese.

Frost layers of cake.

Garnish with quartered cherries and toasted, sliced almonds.

TUNNEL OF FUDGE CAKE

Note:  The Frosting Mix that this recipe uses is possibly no longer available. I have cut/pasted Pillsbury's substitute recipe that they say still makes the tunnel of fudge. 

TUNNEL OF FUDGE CAKE (Pillsbury, from newspaper)

From Billie Reid

1  1/2 cups butter, softened
6 eggs
1  1/2 cups sugar
2 cups flour
3  1/3 cups Pillsbury Rich n Easy Double Dutch Frosting Mix (save remaining)
2 cups nuts, chopped


Preheat oven to 350.  Generously grease bottom, sides, and tube of a 12 cup Bundt fluted tube pan.

In large bowl, cream butter.  Add eggs, one at a time, beating well after each is added. 

Gradually add sugar, creaming until light and fluffy.

By hand, stir in flour, dry frosting mix and nuts until well blended.

Pour batter into prepared pan.  

Bake at 350 for 60-65 minutes.

Remove from pan. Cool completely before glazing or serving.

GLAZE

Blend in small bowl until smooth the remaining frosting mix and 4 t. water.

If necessary, add a few drops of water to make it the consistency of glaze.  Spoon over cool cake.

Store cake under airtight cover.

·         

Bake-Off® Contest 17, 1966

Ella Rita Helfrich

Houston, Texas

Pillsbury's Tunnel of Fudge (without the Double Dutch Frosting Mix)

Cake

1 3/4cups sugar

1 3/4cups margarine or butter, softened

6eggs

2cups powdered sugar

2 1/4cups Pillsbury BEST® All Purpose or Unbleached Flour

3/4cup unsweetened cocoa

2cups chopped walnuts*

Glaze

3/4cup powdered sugar

1/4cup unsweetened cocoa

4to 6 teaspoons milk

Steps

·         1Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

·         2Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

·         3In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

BIRTHDAY COOKIE BARS

Happy Birthday to my sister today!!!!  

This picture is of Mom, me, and my sister Lyn (on the left) at the Bok Tower in Florida, when we were very young.

BIRTHDAY COOKIE BARS

From Billie Reid

1 1/2 cups Kellogg's Corn Flake Crumbs
3 T. sugar
1/2 cup (1 stick) butter, melted
1 cup walnuts, coarsely chopped
1 cup (6 oz.) semi-sweet chocolate morsels
1  1/3 cups (3 1/2 oz. can) flaked coconut
1 can sweetened condensed milk (not evaporated)

Measure corn flake crumbs and add sugar and butter; mix thoroughly.

With back of tablespoon, press mixture into bottom of 13 x 9 baking pan.

Sprinkle walnuts evenly over crust.

Scatter chocolate morsels next over the walnut layer.

Sprinkle coconut layer over the chocolate morsels.

Pour sweetened condensed milk evenly over coconut layer.

Bake at 350 F.,  about 25 minutes or until lightly browned around edges.

Cool.  Cut into bars.

Makes 54 cookie bars 2 x 1 inches.

CHRISTMAS SNOWBALLS

CHRISTMAS SNOWBALLS

From Billie Reid

2  1/2 cups cake flour
1 cup butter
1/2 t. salt
1/2 cup confectioners' sugar
1 t. vanilla
1 cup filberts*, finely chopped

Sift the flour, measure.

Cream the butter, salt, and confectioners' sugar together until light and fluffy.

Add vanilla and chopped filberts*.

Stir in the flour. 

Form the dough into small balls about 3/4 inch in diameter.  

Bake in a moderate oven - 350 F. - for 12 -15 minutes.

Roll in additional confectioners' sugar while cookies are still warm.

Makes 4 dozen.

*Note:  filbert is a "hazelnut" (late 14c, from Anglo-French philber, late 13c), from Norman dialect noix defilbert, in reference to St. Philbert, 7c Frankish abbot, so called because the hazel nuts ripen near his feast day, Aug. 22, (Old Style).

EASY COOKIES

EASY COOKIES

From Billie Reid

1 cup granulated sugar
1 cup butter
1 cup flour
1 t. soda
2 cups oatmeal, quick cooking 

Combine 1 cup granulated sugar with 1 cup butter, 1 cup flour, 1 t. soda and 2 cups oatmeal (quick cooking).  

Mix all ingredients like  pie crust until soft. Flatten small balls of dough on ungreased pan.  

Bake at 350 F. for about 15 minutes.  Makes 4 dozen.

PINEAPPLE COOKIES

PINEAPPLE COOKIES

From Billie Reid

1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup crushed pineapple
1 cup nuts, chopped
2 eggs, well beaten
1/2 t. baking powder
1/2 t. salt
1/2 t. soda
4  1/2 cups flour
2 t. vanilla

Mix shortening, sugar, salt, vanilla, and add beaten eggs.  

Add pineapple, then flour, soda and baking powder, which has been sifted together.

Drop on greased cookie sheet and bake in moderate oven (350-375). 

Makes about 8 dozen. 

BUTTER COOKIES

BUTTER COOKIES

From Billie Reid

1/2 cup butter
1 cup sugar
1 egg
3/4 t. vanilla
1  1/2 cups sifted flour
2 t. baking powder
1/4 t. salt

Cream butter, add sugar gradually; cream thoroughly.  Add egg, beat well. Stir in vanilla.

Mix and sift flour, baking powder and salt.  Add to first mixture, stir until blended.

Chill 1/2 hour.  

Roll out on floured board to 1/8 inch thickness.

Cut with floured cookie cutter.  Bake on cookie sheet in moderately hot oven for 8-10 minutes.

Makes 2 1/2-3 dozen cookies.

SOFT SUGAR COOKIES

SOFT SUGAR COOKIES

From Billie Reid

4 cups unsifted flour
1/2 t. salt
1 t. soda
1 cup lard
2  1/2 cups sugar
2 eggs, unbeaten
1 cup buttermilk
1 t. vanilla
sugar for sprinkling

Sift together flour, salt and soda. 

With pastry blender, cut in lard until mixture resembles corn meal.  Be careful to keep the mixture cold.  

Mix in the sugar.  Add eggs, buttermilk and vanilla and mix quickly. 

Knead slightly to blend this soft dough.

Roll medium thick, cut into large cookies and sprinkle with sugar.

Place on a greased cookie sheet and bake in a hot oven of 450 F. for about 12 minutes.

Cool cookies.  Store in tightly covered container.