Dayton Family Recipe Book
Download Dayton Family Recipe Book HERE.
Recipes collected from the recipe book of Frankie Dayton 1969 through 2021
With additions 1973-2021 by Claudette Dayton-Gerdjunis
Apple Downside Up Cake
Round cake tin 400ͬ° Bake 25-30 Minutes
2 tablespoons butter
¼ cup packed brown sugar
2 medium apples sliced
2 cups of Bisquick baking mix
2 tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 egg
2/3 cup water or milk
Pre-heat oven.
Melt butter in cake tin, sprinkle with brown suger and arrange apples on top of sugar in pan.
Mix remaining ingredients and spoon over apples and spread evenly.
Bake.
Loosen edge of cake and turn out onto plate.
Serve plain or with whipped cream.
Spiced Applesauce Bread
350° 60 minutes
1 ¼ cup unsweetened applesauce
1 cup sugar
½ cup of vegetable oil
2 eggs
3 tablespoons milk
2 cups flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon allspice
½ cup chopped nuts
Mix together. Spoon into greased loaf pan.
Sprinkle on top:
¼ cup brown sugar
½ teaspoon cinnamon
¼ cup chopped nuts
Bake. For one hour at 350°
Cool in pan for 5 minutes and turn out onto cooling rack.
Applesauce Cake
9 inch square pan 350° 30-35 minutes
½ cup butter or shortening
1 cup sugar
1 egg
1 cup applesuce
2 cups flour
½ teaspoon salt
¼ cup chopped nuts
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
Mix butter, sugar.
Add egg, applesauce.
Mix in spices, flour and baking soda and baking powder.
Stir in raisins and nuts.
Spread in greased pan.
Bake for 30-35 minutes in 350° oven.
Banana Bread
8 X 4 loaf pan 350° 45 minutes
2 eggs beaten
1/3 cup shortening
2/3 cup sugar
2 ripe bananas
¾ teaspoon baking soda
½ teaspoon salt
1 ¾ cup flour
Mash bananas and set aside.
Cream shortening and sugar.
Add eggs.
Add mashed bananas.
Stir in dry ingredients.
Pour into greased loaf pan.
Bake for 45 minutes.
Cool on rack.
Barrel of Fun Cake
2 9” round pans 375° 30 minutes
½ cup shortening
1 ¼ cup sugar
½ cup brown sugar
3 eggs
½ teapoon maple flavoring or vanilla
1 cup buttermilk (buttermilk or whole milk with 4 teaspoons vinegar)
2 ¼ cup flour
1 teasppon baking powder
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ginger
½ teaspoom nutmeg
½ teaspoon cinnamon
¼ teaspoon cloves
Beat together shortening and sugars.
Add spices, baking soda, baking powder and flour.
Beat in ¾ cup buttermilk, eggs and maple flavoring.
Beat well and add remaining ¼ cup of buttermilk.
Pour into greased pans.
Bake for 30 minutes at 375°.
Barrel of Fun Cake continued…
Cool on rack for 10 minutes. Turn cakes out onto wire rack to cool.
Frosting
½ cup shortening
¼ teaspoon salt
½ teaspoon maple flavoring or vanilla
3 ½ cups Confectioner’s sugar
¼ cup unsweetened cocoa
¼ cup strong hot coffee
In a small bowl mix ¼ cup cocoa and 1 tablespoon of coffee and mix until smooth.
Beat shortening, salt, flavoring. Add in cocoa and coffee mixture.
Beat in confectioner’s sugar and coffee until fluffy and spreadable consistency.
*I have no idea how maple flavoring goes with chocolate frosting. I would use vanilla on the frosting and the cake.
Brown Sugar Spice Cake
9 inch square pan 350° 40 minutes
½ cup butter
1 ½ cup brown sugar
3 eggs
2 ½ cups of flour
1 teaspoon salt
2 ½ teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ cup chopped nuts
1 cup milk
Topping: 4 tablespoons melted butter, ½ cup brown sugar, 1 cup chopped nuts and 2 tablespoons milk.
Cream butter and sugar. Beat in eggs one at a time.
Combine flour, spices and baking powder. Stir into wet ingredients alternating with milk until combined.
Spread in greased pan. Bake for 40 minutes at 350°
Remove from oven. Spread topping mixture onto cake. Back additional 10 minutes.
Cool on wire rack.
Hurry Up Cake
9 inch square pan 350° 30 minutes
¼ cup butter
¾ cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/3 cup flour
½ teaspoon salt
1 ½ teaspoon baking powder
½ cup milk
Topping: 4 tablespoons sugar, ½ teaspoon cinnamon, ½ cup chopped nuts
Cream butter and sugar.
Add beaten eggs, vanilla, milk.
Combine flour, salt, baking powder and stir into wet ingredients.
Spread in greased 9 inch square pan. Sprinkle topping onto batter.
Serve warm.
Quick Chocolate Cake
9 X 13 inch pan 350° 30-35 minutes
Makes 18 cupcakes
2 eggs 2 cups of sugar
½ cup unsweetened cocoa 1 cup shortening
1 1/3 cup milk 3 cups flour
2 teaspoons vanilla 1 teaspoon salt
2 teaspoons baking soda 1 cup boiling water.
Put everything in the bowl and mix well.
Crazy cake
8 inch square pan 325° 35 minutes
1 ½ cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking poweder
½ teaspoon salt
1 tablespoon vinegar
1 teaspoon vanilla
¼ cup butter of shortening
¼ cup warm water
Chewey Cocoa Brownies
13 X 9 greased pan 350° 20-25 minutes
1 1/3 cup sugar ¾ cup butter
2 tablespoons water 2 eggs
2 teaspoons vanilla 1 1/3 cup flour
¾ cup unsweetened cocoa ½ teaspoon baking powder
¼ teaspoon salt
Chocolate Cream Pie Filling
1 ¼ cup sugar ½ cup unsweetened cocoa
1/3 cup corn starch ¼ teaspoon salt
3 cups milk 3 tablespoons butter
1 ½ teaspoons vanilla
Combine sugar, cocoa, corn startch and salt in a medium sauce pan and gradually add milk.
Bring to a boil. Boil one minute while stirring constantly.
Remove from heat. Stir in butter and vanilla.
Pour into prepared pie crust. Place plastic wrap over it and let it cool 3-4 hours. Garnish with whipped cream.
Christmas Chocolate Cookies
325° Bake 13-15 minutes
1 ¼ cup butter
¾ cup sugar
1/3 cup unsweetened cocoa powder
2 cups flour
½ teaspoon baking soda
1 teaspoon baking powder
Bake on parchment covered cookie sheet. Cool on cookie sheet before moving to wire rack.
Topping
2 tablespoons cocoa
1 ½ cup confectioner’s sugar
¼ cup boiling water
1 teaspoon vanilla
Put cocoa, confectioner’s sugar, water in small sauce pan over low heat. Cook until combined, stirring constantly. Remove from heat. Stir in vanilla.
Let cool 10 minutes.
Drizzle onto cool cookies. Add candies to while icing is wet. Let set before storing or stacking.
Cream Puffs
400° 45-50 minutes
1 cup water
½ cup butter
1 cup flour
4 eggs
Preheat oven.
On stove top, over low heat.
Heat water and butter to boil. Stil in flour.
Stir until it forms a ball, leaving sides of pan (about 1 minutes).
Remove from heat. Beat in eggs one at a time. Beat until smooth.
Drop by table spoonfull onto greased baking sheet.
Bake. Cool.
Cut off tops. Scoop out soft dough.
Fill, replace tops, frost.
Cream Pie/Puff Filling
¼ cup plus 2 tablespoons cornstarch
1 cup sugar
¼ teaspoon salt
3 egg yolks beaten
3 cups scalded milk
3 tablespoons butter
¾ teaspoon vanilla
Mix cornstarch, sugar and salt, set aside.
Separate 3 egg yolks, beat well, set aside.
Scald milk.
Add cornstarch and sugar mixture to scalded milk. Boil 2 minutes.
Remove from heat.
Add 3-4 teaspoons of hot milk mixture, a teaspoon at a time to beaten egg yolks.
Add egg mixture to hot milk mixture.
Return to stove. Boil 1 minute.
Remove from heat. Add butter and vanilla. Let cool.
For Chocolate: increase sugar to 1 2/3 cups. Melt 2 onces of chocoate in scalded milk.
Custard Cream Filling
1/3 cup sugar ¼ cup flour
¼ teaspoon salt 1 ¼ cup milk
1 ½ tablespoons butter 1 teaspoon vanilla
1 or 2 egg yolks slightly beaten
Mix sugar, salt and flour in saucepan. Stir in milk.
Cook over low heat, stirring constantly until it boils.
Boil 1 minute.
Remove from heat.
Slowly stir half of hot mixture into eggs. Blend into hot mixture in saucepan.
Bring to a boil.
Remove from heat.
Stir in butter and vanilla.
Éclair Chocolate Frosting
1 ounce bittersweet chocolate ¼ cup milk
2 ½ - 2 ¾ cup powdered sugar 1 teaspoon melted butter
½ teaspoon vanilla 1 egg yolk slightly beaten
Stir chocolate, milk and butter in saucepan over low heat until chocolate is melted.
Remove from heat. Beat until smooth.
Pour over slightly beaten egg. Add vanilla and powdered sugar to spreading consistency.
Cocoa Drops
400° 8-10 minutes
½ cup shortening
1 cup sugar
¾ cup buttermilk (whole buttermilk, buttermilk powder with water or milk with 3 teaspoons vinegar)
1 teaspoon vanilla
1 ¾ cup flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa
½ cup chopped nuts optional
Cream shorting, sugar and egg.
Stir in vanilla and milk.
Add dry ingredients.
Chill 1 hour.
Drop by teaspoon.
Back 8-10 minutes in 400° oven.
Cool on rack.
Dayton Family Christmas Cookies
(Roll out or put through cookie press)
These are the cookies we always made. It was the first cookie I learned to bake in the wood cook stove on the farm in Moravia, New York.
Clockwise from top left: Cookies, JAC and Benjamin Gerdjunis 2020, Hailey (Dayton) Cook and Claudette Dayton-Gerdjunis 1972 making the Christmas Cookies on the Farm in Moravia, NY.
Christmas Cookies
375° 9-11 minutes
1 cup butter softened
1 cup sugar
2 eggs beaten
1 teaspoon vanilla
½ teaspoon salt
2 ½ -3 cups of flour
Cream butter and sugar. Add eggs, vanilla, salt, flour.
Chill 1 hour.
Roll out to just under ¼ inch. Bake on parchment paper.
Add decorating sugars before baking or after if frosting.
Easy Bar Cookies
8 inch square pan 350° 30 minutes
Basic Recipe:
1/3 cup vegetable oil
¾ cup sugar
2 eggs
¾ cup flour (sifted)
½ teaspoon baking powder
1 teaspoon vanilla
Sift flour and baking powder. Set aside.
Combine oil, sugar and eggs. Mix well. Add vanilla.
Stir in flour mixture.
Spread into greased pan.
Bake for 30 minutes at 350°.
Cool 15 minutes and then cut into squares.
Variations:
Honey & Spice: use ½ cup honey instead of sugar, use only ½ teaspoon vanilla and add ½ teaspoon allspice and a 1/8 teaspoon of cinnamon.
Applesauce Raisin: Increase baking powder to ¾ teaspoon, add 1/3 cup raisins, 1/3 cup applesauce and ¼ teaspoon cinnamon.
Fantasy Fudge
Here is the actual recipe for Fantasy Fudge from Kraft.
3 cups sugar
¾ cups margarine
1 (5 ounce) can evaporated milk
1 ½ half cups marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla
Frankie’s Soft Molasses Cookies
375° 12-15 minutes
2/3 cup shortening
1 cup sugar
2 eggs
1 cup molassess
2 teaspoons baking soda
½ cup hot coffee
2 teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon salt
4 cups flour
Desolve the 2 teaspoons of soda in the ½ cup of hot coffee. Set aside.
Cream shortening and sugar.
Beat in eggs.
Add in molassess and spices and coffee mixture.
Blend in flour.
Drop by teaspoon. Bake on parchment covered baking sheet. Cool on rack.
This recipe was handed down. They are perfect. Mom and I both made them when we were growing up. They were Mom’s favorite cookie.
Frankie’s Penuche Fudge
4 cups brown sugar
1 cup milk
1 teaspoon butter
Cook above ingredients until a soft ball forms when droped in ice water.
Add a cup of chopped walnuts-optional. Beat 3 or 4 minutes.
Pour into greased pan. Cool and cut into squares.
Frankie’s Pizza Dough
1 cup luke warm water
1 teaspoon sugar
1 envelope dry yeast
1 teaspoon salt
¼ cup vegtable oil
1 ½ cups flour
1 ½ cups flour
Add sugar to luke warm water (about 110°) then add yeast packet. Allow yeast to bloom. About 8-10 minutes.
Add salt and vegetable oil to yeast mixture. Add first 1 ½ cup of flour stirring until smooth. Add in additional 1 ½ cups of flour and knead until smooth and elastic.
Place in a greased bowl and let rise until doubled in size, about 45-60 minutes.
Punch down. Flatten dough to size. Do not over work dough.
Add sauce, cheese and meat to taste.
Bake at 400° for about 25 minutes.
This was the dough Mom used to make pizza when we were growing up. She used canned pizza sauce and added powedered parmesan cheese and scrambled hamburger to the pizza.
Raised Doughnuts
1 packet of dry yeast
¼ cup warm water
1 cup milk scalded
¼ cup sugar
¼ cup shortening
1 teaspoon salt
¾ cup mashed potatoes (instant can be used)
2 eggs, beaten
5-6 cups f all purpose flour
Scald milk.
Add shortening and sugar to scalded milk and let cool.
Dissolve yeast in warm water (109-112°). About 10 minutes.
Add milk mixture and beaten eggs to yeast mixture.
Add mashed potatoes, salt.
Gradually add enough flour to make a soft dough.
Turn out on floured bread board and knead until smooth. About 4-5 minutes.
Place in greased bowl and let rise until doubled in size. (45-60 minutes)
Roll out to ½ inch thick. Cut out doughnut rounds and holes. Let rise about 30 minutes.
Fry in vegetable oil (375°) until golden. Turn half way though.
Glase: Confectioner’s sugar, vanilla and water.
These are the doughnuts that Mom made in a big cast iron pot. She made them at Christmas time and to take to our family reunion at Chittenagngo Falls State Park, NY.
Dad, Skip Carl Dayton Jr. ; Brian (Rebecca), Andrew, Claudette and Darryl Dayton;
Marshall Tifft, Beatrice (Tifft) Dayton, Ernest Tifft, Jerome Tifft, Leon Tifft, William Tifft and Andrew Tifft.
Frankie’s Spice Cookies and Peanut Salties
275° 60 minutes
1 cup butter
1 cup sugar
1 egg, separated
2 cups flour
1 teaspoon cinnamon
1 cup chopped nuts
½ teaspoon soda
Cream butter and sugar.
Add egg yolk.
Stir in dry ingredients.
Spread in greased 10 x 15 inch jelly roll pan.
Beat egg white and brush on top.
Sprinkle on chopped nuts (optional) and press down a bit.
Back for up to 1 hour at 275°.
Cut while still warm.
Variations:
Peanut Salties: Omit cinnamon. 1 cup brown sugar instead of white sugar. ½ cup butter and ½ cup peanut butter. Chopped peanuts.
Brown Sugar Spice: Substitute brown sugar for white. Increase cinnamon to 1 ½ teaspoon. Add ¾ teaspoon each of nutmeg, ginger and cloves.
Mom made all three varieties every Christmas. She made them on thin cheap baking pans with sides.
Fudge Batter Cake
350° 45 minutes 1 ½ quart baking dish
2 tablespoons melted butter
1 cup sugar
1 teaspoon vanilla
1 cup flour
8 tablespoons unsweetened cocoa
1 teaspoon baking powder
¾ teaspoon salt
½ cup milk
½ cup chopped nuts (optional)
1 2/3 cup boiling water
Cream butter and ½ cup of sugar. Set aside.
Sift flour and 3 tablespoons of cocoa, baking powder and ½ teaspoon salt.
Alternate adding flour mixture and milk to the creamed butter and sugar until well blended.
In a 1 ½ quart baking dish combine the remaining ½ cup sugar, remaining 5 tablespoons cocoa and ¼ teaspoon salt with 1 2/3 cup boiling water. Stir well.
Drop batter by tablespoonful into boiling mixture.
Bake. Serve warm with whipped cream or ice cream.
Gingerbread Cake
350°
1 cup boiling water ½ teaspoon salt
½ cup shortening 1 teaspoon baking soda
1 cup molassess ½ teaspoon ginger
½ cup sugar ½ teaspoon cloves
1 egg, beaten 2 ½ cups flour
Melt shortening in boiling water, add molassess and sugar.
Add beaten egg. Add rest of ingredients.
*9 inch square pan would be my guess. Greased.
Cocoa Fudge
3 cups sugar 1/8 teaspoon cream of tarter
½ teaspoon vanilla 4 tablespoons
1 cup milk 1 teaspoon butter
Cook sugar, cocoa, cream of tarter and milk in saucepan. Stir until it comes to a boil then stop. Stir just enough to keep it from sticking to the bottom. Boil to soft ball stage on candy thermometer (235-245°) or forms a soft ball when dropped in ice water. Remove from heat. Add butter. Let cool. Stir in vanilla.
Pour into greased pan.
Gingerbread Cookies
350° 6-8 minutes or until firm
1 teaspoon baking soda 1 teaspoon salt
2 teaspoons cinnamon 1 teaspoon ground ginger
1 teaspoon cloves ½ teaspoon nutmeg
1 cup shortening 1 cup sugar
1 egg 1 teaspoon vanilla
5 ½ cups sifted all purpose flour
Beat shortening with sugar until fluffy.
Beat in egg, molasses and vanilla.
Stir in flour and spices to make a soft dough.
Refrigerate 4 hours or overnight.
Roll out 1/8 inch thick. Cut with 3 inch cookie cutters.
Bake on ungreased cookie sheet or parchment.
Cool on cookie sheet before moving to rack.
Decorate with icing and candies.
Gingerbread Rollouts
350° 10-12 minutes
1 cup brown sugar
1/3 cup vegetable oil
1 ½ cup molassess
2/3 cup hot water
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
6 cups flour
In large bowl mix sugar, oil and molassess throughly.
Blend in water.
Gradually stir dry ingredients into molassess mixture.
Cover and chill.
Roll dough ¼ inch thick on floured board. Cut with cookie cutters.
Bake for 10-12 minutes at 350°
Ginger Cookies
350° 12-14 minutes
1 ½ cup butter or vegetable shortening
2 cups sugar
1 teaspoon cloves
1 ½ teaspoon cinnamon
2 teaspoons baking soda
4 teaspoons ginger
2 eggs
4 ½ cups flour
½ cup molasses
Shape into 2” balls, roll in sugar and place 2 ½ inches apart.
Bake for 12-14 minutes until light brown and puffed.
Cool on baking sheet before moving to wire rack.
Grandma Martha Rowe’s Chocolate One Egg Cake
8 X 8” pan 350° 25 minutes
4 tablespoons butter 2/3 cup sugar
4 tablespoons unsweetened cocoa 2 tablespoons water
2 tablespoons sugar 1 egg
½ cup milk 1 ½ cup flour
2 teaspoons baking powder ½ teaspoon baking soda
½ teaspoon vanilla
In sauce pan cook the two tablespoons water, 2 tablespoons sugar and 4 tablespoons cocoa until combined for one minute.
Cream remaining 2/3 cup sugar and the 4 tablespoons butter. Add egg and cocoa mixture, beat until smooth. Add remaining ingredients.
Pour in greased 8 X 8 pan.
Bake for about 25 minutes in 350° oven.
Martha Bargy Tifft Rowe. Our Great Grandmother. Mother to our Grandma Beatrice Tifft Dayton.
Jelly Cookies
350° 15 minutes
½ cup vegetable shortening 2/3 cup sugar
1 egg 1 teaspoon vanilla
2 cups flour Jelly
Combine all but jelly. Beat well until blended.
Drop by spoonful. Make depression in center, fill with jelly.
Bake for about 15 minutes at 350°.
Lemon Cake
8 X 4 loaf pan 350° 55 minutes
½ cup butter
1 ½ cup sugar
3 eggs separated
2 tablespoons lemon zest
2 tablespoons lemon juice
2 cups flour
½ teaspoon baking soda
1 teaspoon cream of tartar
2/3 cup milk
Cream butter and sugar. Add one egg yolk at a time.
Stir in lemon. Add flour, baking soda, cream of tarter, milk.
Beat egg whites until stiff. Gently fold into batter and pour into greased loaf pan.
Quaker Pound Cake
9 X 5 loaf pan 325° 75 minutes
1 cup butter
1 ¼ cup sugar
1 teaspoon vanilla
1 teaspoon orange zest
½ teaspoon salt
1 teaspoon baking powder
½ cup milk
2 cups cake or all purpose flour
4 eggs
Grease loaf pan.
Beat butter and sugar, vanilla and orange zest until fluffy.
Add eggs one at a time.
Combine dry ingredients and add to wet mixture alternating with milk.
Spoon into loaf pan and bake for about 60-75 minutes at 325°.
Lemon Pudding Cake
Bake 325° for 40 minutes, then 350° for 10 additional minutes
1 quart glass baking dish
3 tablespoons butter, softened
1 cup sugar
4 eggs separated
3 tablespoons flour
¼ teaspoon salt
1/3 cup lemon juice
1 tablesppons lemon zest
Cream butter, gradually add sugar and beat until well blended.
Add egg yolks, beat until light and fluffy.
Stir in flour, salt, lemon juice and zest.
Beat egg whites until stiff and carefully fold into batter.
Pour into shallow 1 quart baking dish and set pan pan of hot water on baking sheet.
Bake for 40 minutes at 325° and then for 10 additional minutes at 350°.
Serve warm with whipped cream.
Sweet Dough
Straight Dough Method.
½ cup milk, scalded
½ cup sugar
½ teaspoon salt
¼ cup shortening
2 eggs beaten well
Add 2 teaspoons sugar and 2 envelops of dry yeast to ½ cup luke warm water (in large bowl).
Let yeast, water and sugar stand about 10 minutes. Sir well.
Add sugar, salt, and shortening to scalded milk.
Test milk mixture to make sure it is luke warm.
Stir into yeast mixture in large bowl.
Add eggs.
Stir in flour, enough to make dough easy to handle.
Knead until smooth and elastic.
Place in greased bowl and let rise in a warm place about 1 hour or until double in size.
Cinnamon Buns:
350° 35 minutes
Sweet Dough.
Cut dough in half. Roll into two rectangles.
Brush with melted butter.
Spread with mixture of 1 cup brown sugar and 2 teaspoons cinnamon.
Roll up, pinch edges. Cut in 1 inch slices.
Frost while warm.
Parker House Rolls
400° 15 minutes
Sweet Dough.
Half the dough.
Form each half into a 12 inch roll.
Cut into 12 equal pieces. Form into balls and tehn roll ball into a 1 ½ X 3 ½ inch oval. Fold ovel in half and place on greased baking sheet.
Let rise until doubled in blk.
Bake at 400° for about 15 minutes.
Makes about 24.
Sentinel Cinnamon Rolls
Made for breakfast at Sentinel High School, Missoula, MT
Peanut Butter Cookies
375° 9-10 minutes
½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon baking powder
1 ¼ cup flour
Cream butter and sugars. Beat in peanut butter, egg, vanilla.
Stir in remaining ingredients.
Drop by teaspoon onto parchment paper lined baking sheet.
Use flat bottom glass dipped in sugar to flatten.
Use fork to add criss-cross pattern to top.
Bake 9-10 minutes in 375° oven. Do not over bake.
Cool on rack.
*These are the peanut butter cookies we had growing up. Still a great recipe.
Wine Drop Cookies
400° 10-12 minutes
1 cup molasses
1 cup sugar
1 egg beaten
2/3 cup melted shortening
1 cup buttermilk or sour milk (1 c milk plus 1 teaspoon vinegar)
2 teaspoons soda
1 cup currents or raisins (dried cranberries might be nice)
1.2 teaspoon cloves
1 ½ teaspoon cinnamon
½ teaspoon ginger
4 cups flour
Peanut Butter Chip Chocolate Cookies
350° 8-10 minutes
1 cup butter or shortening 1 ½ cups sugar
2 eggs 2 teaspoons vanilla
2 cups flour ½ teaspoon salt
2/3 cups unsweetened cocoa ¾ teaspoon baking soda
2 cups (12 ounces) Reese’s Peanut Butter Chips
Peperment Pinwheels
350° 10 minutes, until firm but not brown
2 cups sifted flour ½ teaspoon baking powder
½ teaspoon salt ¾ cup butter
2/4 cup sugar 1 egg yolk
1 teaspoon vanilla ½ teaspoon pepermint extract
Red food coloring.
Dough may be refridgerated until ready to bake.
1. Sift flour, salt and baking powder together.
2. Beat butter and sugar until fluffy, add egg yolk and vanilla. Blend in flour to make a soft dough.
3. Divid dough in half. Add pepermint extract and a few drops red food coloring to one half.
4. Roll our each half between wax paper or parchment to 16 x 10 inch rectangle.
5. Place red rectangle on top of plain rectangle.
6. Roll up like a jelly roll using the parchment or wax paper.
7. Refrigerate several hours or freeze dough. Let frozen dough stand at room temperature for half an hour before cutting.
8. Cut in ¼ inch slices
9. Bake at 350° on parchment covered baking sheet for about 10 minutes until firm, not brown.
*Mom always made these cookies at Christmas.
Pudding Mix from Scratch
2 2/3 cups Instant Dry Milk 1 ½ cups sugar
½ cup cornstarch 1 teaspoon salt
Mix altogether and save in air tight container.
Vanilla Pudding
¾ cup Pudding mix
1 ½ cup milk
½ cup water
1 egg yolk beaten
1 ½ teaspoon vanilla
Scald 1 cup milk, add ½ cup water.
Blend ¾ cup pudding mix with ½ cup cold milk.
Stir pudding mixture into hot milk.
Bring to a boil. Boil 1 minute.
Remove from heat.
Beat in 1 beaten egg yolk and add 1 ½ teaspoons vanilla.
Chocolate Pudding
Add ¼ cup unsweetened cocoa to pudding mix.
Pumpkin Bread
8 x 4 loaf pan 350° 60 minutes
1 ½ cup sugar ½ cup vegetable oil
2 eggs 1 cup pumpkin puree
1/3 cup water 1 teaspoon baking soda
½ teaspoon cinnamon ½ teaspoon allspice
1 teaspoon salt ¼ teaspoon baking soda
Optional: ½ cup chopped nuts, ½ cup raisins
Spanish Rice
1 cup uncooked rice ¼ cup vegetable oil
1 onion chopped ½ cup chopped green peppers
1 tomato chopped 1 15 ounce can of Hunts Tomato Sauce
2 cups water 1 beef boulion cube
1 teaspoon salt 1 teaspoon chilli powder
½ teaspoon black pepper
1 pound ground beef cooked and scrambled
Cook ground beef.
Brown rice in oil in skillet.
Add in onions and peppers. Brown. Add remaining ingredients.
Cook 30 minutes.
Serves 4 to 6
*Mom often prepared the rice and cooked in green peppers.
Wash 4-6 green peppers. Cut off top of peppers and remove seeds.
Put spanish rice inside and stand in glass baking dish.
Bake. 350-375° until peppers are cooked.
Hamburger Gravy
(Or as some of us kids called it: Yuck)
1 pound ground beef
1/3 cup chopped onion
1 tablespoon butter
3 tablespoons flour
2 teaspoons or 2 cubes beef bouillon
2 ½ cups milk
Salt and pepper to taste
Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions to the pan and cook for 2-3 minutes.
Add flour and butter and stir to coat the meat. Add milk and seasoning. Cook, stirring frequently until gravy is thickened, 5-10 minutes. Add onions to the pan and cook additional 2-3 minutes.
Serve warm over mashed potatoes, biscuits, bread, noodles, rice or breakfast potatoes.
Toasted Cheese Sandwich
8 slices Kraft American Cheese
8 slices country white bread
Build sandwiches with 2 slices of cheese.
Butter both top and bottom.
Place on griddle and cover with metal bowl or cook in sauté pan with lid.
Let the sandwich get golden brown, 2-3 minutes and then flip.
Cook again until cheese is melty and bread is golden brown, 2-3 minutes.
Serve.
Variation:
Peanut Butter and Jelly: spread with peanut butter and jelly of choice. Butter top and bottom of sandwich. Cook in 2-3 minutes each side until golden brown.
*Dad made these on the wood cook stove.
Weiner Wraps
From Sentinel High School, Missoula, MT
Moist Chocolate Cake Recipe
350 degrees 30-35 minutes
Ingredients
1 3/4 cups all-purpose flour (Note: 2 cups of flour)
2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk or substitute by putting 1 tbsp. white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened or 4 tbsp. buttermilk powder added to dry ingredients, ¾ cup water added with eggs and butter)
1/2 cup butter melted
1 tbsp vanilla extract
1 cup hot coffee or 2 tsp instant coffee in 1 cup boiling water
Instructions
1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.
4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gentlthump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
Chocolate Frosting
(King Arthur Flour Recipe) NOTE make 1 ½ to 2 batches for 10 inch rounds)
1 1/4 cups (106g) natural cocoa powder* (sifted if lumpy)
4 cups (454g) confectioners' sugar, divided
1/4 teaspoon salt
1/3 cup (74g) hot water
1 tablespoon (14g) vanilla extract
16 tablespoons (227g) butter, softened
In a large mixing bowl or the bowl of your stand mixer, stir together - by hand or mixer - the cocoa powder, 1 cup (113g) of the confectioners’ sugar, and the salt. Stir in the water and vanilla, scraping the bowl if necessary.
Add the butter and remaining confectioners’ sugar, stirring to combine. Using an electric hand mixer or a stand mixer with paddle attachment, beat the frosting at medium-high speed for 1 to 2 minutes, until lightened in color and fluffy, stopping halfway through to scrape the bottom and sides of the bowl. When the frosting is ready, scoop out a bit on your spatula; does it seem nicely spreadable. If it's too stiff, beat in water (1 teaspoon at a time) until it's the consistency you want.
Recipes compiled by Claudette Dayton-Gerdjunis 2021
Carl and Frankie Dayton
Kristie, Hailey, Darryl and Tyler Dayton, Andrew Dayton, Carl and Frankie Dayton, JAC, Claudette, Benjamin and Jeffrey Gerdjunis
2010 Bob's Barbecue Homer New York.