Some of Emma Fjordbak's Recipes

Dorothy's Chocolate Cake  from Margaret's Cook Book

2 cups sour cream, if very rich, substitute 1/2 cup sour milk
2 eggs beaten well
1 tablespoon vinegar
1/2 tablespoon vanilla

Mix above together.
Fold in the following.

2 cups flour
1 1/2 tablespoon cocoa
1 1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt

Sift 4 times.  Bake in moderate oven.

Never Fail Icing

1 cup sugar
1 egg white unbeaten
3 tablespoons water
1/4 baking powder
1 teaspoon vanilla

Cook in boiler 4-6 minutes. Beat continuously while cooking.  Flavor and put on cake right away.

Brown Sugar Frosting
1 egg
1/8 tsp salt
1 cup brown sugar
2 tablespoons water
1/8 teaspoon cream of tartar

Cook in hot water 7 minutes.

1/2 teaspoon vanilla

Emma's Chocolate Cake
1 cup sugar
1 cup cream
1 egg

Sift together

2 1/4 cup flour
5 teaspoons cocoa
1 teaspoon baking soda
pinch salt
vanilla

Esther's Spice Cake
1 cup sugar
1 cup sour milk
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 cup nutmeats
1 3/4 cup flour

3/4 cup shortening

2 yolks

1/2 teaspoon nutmeg

1 cup raisins

Bake in shallow pan

Oatmeal Bars
3/4 cup oatmeal
1 cup brown sugar
2 cup flour
1 teaspoon baking soda
1/2 cup shortening

Spread in pan. Bake 350 - 55 minutes

Aunt Ida Spice Cake
1 1/2 cup brown sugar
2 eggs
1/2 cup shortening
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup sour milk
2 1/2 cup flour
1 teaspoon soda
1 cup raisins
some nuts

Esther's Cream Cake
Beat
2 eggs
salt
1 cup sugar
1 cup cream
2 cups flour
2 teaspoons baking powder
1 teaspoon extract

Nellie's White Cake
1 1/2 cup sugar
1 cup water
4 egg whites
flavoring
1/2 cup butter
3 cup sifted cake flour
4 teaspoon baking powder
Put in just before white's of egg

Coffee Cake
2 cup flour
4 level teaspoons Royal baking powder (2)
4 tablespoons sugar
4 tablespoons shortening
2/3 cup milk
1 egg

Sprinkle top with cinnamon and sugar and butter mixed together.
Also good. Make as cinnamon rolls and put raisins in.
Also makes good porter house rolls.
For Cinnamon rolls - melt 3 tablespoons butter and 1/2 cup brown sugar slowly and put in bottom of skillet or pan. Add rolls on top and bake slowly (burns easy). Sprinkle with nuts too if desired.

Dell's Salad
2 quarts chopped apples
1 cup cranberries
1/4 cup chopped nutmeats
juice of 1 orange
juice of 1 lemon
1 cup chopped celery

Put on lettuce leaf.

9 o'clock Buns (Rosa's)
1 cup of bread sponge
1 cup sugar
2 cup water
1/2 cup warmed leard
salt
flour

Mix quite soft at 9 o'clock in the mornign. 
At night put in pans. Bake next morning while getting breakfast.
Makes 50 buns.

Chocolate Cream Cake
1 egg
1 cup sugar
1 cup cream

Sift together

1 cup flour
5 teaspoon cocoa
1 teaspoon soda
vanilla
add more flour

Cookies White
1 1/2 cup sugar
1 cup butter
1 cup cream sour
1 tsp soda
1 egg
vanilla
flour

Frosted Creams
1 cup brown sugar
1 cup molasses
1 cup buttermilk
3/4 cup shortening
2 eggs yolks
2 tsp cinnamon
2 tsp ginger
2 tsp baking soda
2 1/2 cup flour

White Cookies
1 egg
1 cup sugar
1 cup sour cream
1 tsp soda
1 tsp baking powder
3/4 cup fat
flour

Liver Loaf
1 lb liver
1 cup crumbs
1 cup celery
1 large onion
salt
pepper
1 egg
1 cup milk
2 spoon butter
1 cup flour

Applesauce Cake
1 1/2 cup applesauce
1 cup brown sugar
1/2 cup butter
1 cup raisins
2 cups flour
1 teaspoon baking soda
1 tablespoon coffee
1/2 tablespoon cinnamon
1/4 tablespoon cloves
salt
1 tablespoon vanilla

Caramel Cake
1/3 cup fat
1 cup brown sugar
1 egg
1 teaspoon vanilla
salt
1 cup sour milk
2 tablespoon thick caramel
1 teaspoon baking soda
1 3/4 cup flour

Rhubarb Pie Meringue
2 1/2 cup pie plant
1 cup sugar
2 tablespoon flour
2 eggs
1 teaspoon butter
 3 tablespoon water
salt

Chocolate Bars
1 cup sugar
1/4 cup shortening
1/2 tsp vanilla
salt
1/2 cup flour
1 egg
2 squares chocolate
1/2 cup nuts
1/2 cup coconut

Kisses
4 egg whites
pinch salt
1 cup sugar
3/4 teaspoon baking powder
vanilla
3/4 tablespoon vinegar
nuts

Nut Creams
3 cups sugar
1 cup rich cream
1 cup broken nutmeats

Boil sugar and cram to 234 degrees F., or until syrup forms a soft ball in cold water.  Remove from fire and place candy in a pan of cold water until lukewarm.  Add nut meats and beat until candy has lost its shine and is thick enough to drop from the end of a spoon.  Pour into a buttered pan and mark into squares.

Chocolate Fudge  One Dollar Award - Mrs. M.C. James, Gilbert
2 cup sugar
2/3 cup milk
2 squares chocolate (1 1/2 squares for milder flavor)
2 tablespoons butter
pinch salt
1 teaspoon vanilla
1/2 cup rolled nut meats

Cook all ingredients except vanilla and nuts to 232 degrees F., or until syrup forms a soft ball in cold water.  Cool without stirring.  Add vanilla and beat until mixture loses its shine and sets when dropped from the end of the spoon.  Add nuts and pour onto buttered platter.  This same mixture may be cooked to 236 degrees F. and kneaded as you would knead bread.

Burnt Sugar Fudge One Dollar Award - Mrs. J. W. Monson
2 cup sugar
1/2 cup milk
1/2 tablespoon butter
1/2 cup nutmeats (preferably pecans)
1 teaspoon vanilla

Place 1/2 cup sugar in a saucepan over moderate fire, stirring until it melts into a golden brown syrup.  Turn heat low and add milk very slowly.  Add remaining sugar and butter.  Increase heat and stir often.  Cook to 234 degrees F. or until syrup forms a sort ball in cold water.  Cool in pan of cold water without stirring.  beat until it loses its shine and is thick, adding nuts and vanilla just before pouring into a buttered pan.

Divinity One Dollar Award - Miss Lorene Myrick
2 1/2 cup sugar
1/2 cup corn syrup
1 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup nut meats

Cook sugar, corn syrup, water, and salt to 242 degrees F., or until syrup spins a thread or forms a firm ball in cold water.  Pour slowly over stiffly beaten egg whites and beat until creamy, until candy loses its shine and is very thick.  Add nut meats and vanilla.  Drop by spoonfuls onto a buttered platter or spread and cut in squares.

Prime-Nut-Cake
1/3 cup fat
1 cup sugar
1 egg
1 teaspoon vanilla
salt
1 cup sour milk
1 cup chopped prunes
1/2 cup nuts
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves

Coconut Caramel Meringue
4 egg yolks
1/2 cup brown sugar
salt
2 tablespoon flour
3 cup milk
1/4-1/2 teaspoon vanilla
4 egg whites
1/2 cup cocnut
3 teaspoons sugar

Doughnuts
2/3 cup sugar
2 eggs
salt
nutmeg
1 tablespoon butter
1 cup buttermilk
1 teaspoon baking soda
flour

Cracker Jack
1 cup sugar
2 tablespoon syrup
1/2 cup water
butter size walnut
2 teaspoon vinegar
salt
boil until threads

1/4 cup light molasses
1/2 cup light corn syrup
1 cup sugar
1/2 teaspoon water
4 tablespoons butter
1/2 teaspoon baking soda
1 teaspoon vinegar

Sorry, it is too light to read.  I'll have to get back to you on this.

Taffy
3 cup brown sugar
1/2 cup molasses
1/4 cup hot water
1/4 cup vinegar
2 teaspoon butter
1 teaspoon vanilla

Winter Ice Cream
2 cups whipped cream, stiff
2 eggs beaten seperage
1 cup sugar
1 teaspoon vanilla

Sit in snow bank to freeze.

Butterless, Milkless, Eggless Cake
2 cup sugar
1 1/2 cup raisins
2 cups hot water
2/3 cup lard
salt
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking powder
flour enough

Poor Man's Cake
1 cup sugar
1 cup sour cream
2 eggs
salt
1 teaspoon baking soda
flavor
flour

Soft Ginger Bread
1 cup sugar
1 cup molasses
1/2 cup butter
1 1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
salt
eggs
1 cup hot water
2 teaspoons baking soda
2/3 cup raisins
2 1/2 cup flour

Try and put water last.

Oatmeal Cookies
2 cups brown sugar
1 1/2 cup fat
4 eggs
4 cups oatmeal
4 cups flour
1 cup raisins
salt
1 teaspoon baking soda

Chocolate Cake
2 cups sugar
3 eggs
1/2 cup butter
1/2 cup sour milk
1 1/2 teaspoon baking soda
salt
2 squares chocolate
vanilla

Maple Cake Nut
1/3 cup fat
2 eggs
1 cup brown sugar
salt
1 cup milk
1 teaspoon vanilla
1 cup nuts
1 teaspoon baking powder
1 1/2 cup flour

Oatmeal Cookies
2 tablespoons butter
1 cup sugar
2 eggs
2 cups oatmeal
1 cup flour
2 teaspoons baking powder
salt

Chocolate Roll
2 eggs
1/2 cup sugar
4 tablespoons cocoa
4 tablespoons cold water
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
whipped cream

Separate eggs; beat yolks; add sugar slowly and cocoa which has been mixed with the cold water, beating continually.  Sift dry ingredients and add a little at a time alternately with beaten egg whites.  Spread very thinly on greased and floured oblong pan and bake in moderate oven (350) about 15 minutes.  Turn out on slightly damp cloth sprinkled with powdered sugar; trim off crust edges; cool slightly and spread thickly with sweetened whipped cream; roll up carefully in cloth, as for jelly roll.  Slice and serve immediately.  If baked in two small pans it will be easier to handle. Makes 8 servings.

Pumpkin Pie
2 cups stewed and strained pumpkin
1 1/2 cups milk
3/4 cup brown sugar
2 eggs
1/4 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup cream

Scotch Fingers
2 cups rolled oats
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons melted butter
1/4 cup sugar
1/4 cup molasses
1/4 cup milk

Grind rolled oats in the food chopper; mix with salt, baking powder and sugar.  Stir in milk, molasses and butter.  Mix well.  Roll out in a very thin sheet, and cut into narrow oblongs.  Flour board with ground rolled oats.  Bake 20 minutes in moderage oven (375 F).

Coconut Banana Snow
3 bananas, cut in small pieces
1/2 cup powdered sugar
2 teaspoons lemon juice
1 egg white, stiffly beaten
1/2 cupful cream, whipped
1/2 cupful coconut

Combine bananas, sugar and lemon juice. Chill.  Force through sieve. Fold pulp into egg white then add cream and coconut in same manner.  Serves 8.

Delicious Fruit Cake
2 cups dark brown sugar
2 cups water
1 cup raisins
1/4 cup fat
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon mace
1 teaspoon salt
1 cup seeded red cherries
1 cup chopped pineapple
3 cups flour
1 teaspoon baking soda
1 cup nut meats

Mix the sugar, water, fat, raisins, cinnamon, cloves, mace, cherries and pineapple.  Cook, stirring frequently, for fifteen minutes.  Cool and add the rest of the ingredients.  Place this batter in a large loaf cake pan which has been lined with waxed paper.  Bake in moderately slow oven for 1 1/2 hours.

A Taffy Pull
The best part of our party is going to be a taffy pull, so we won't make the taffy pull, so we won't make the taffy until everybody arrives.  Here is the recipe which we tried out:
2 cups sugar
2 cups molasses
1 cup boiling water
2 tablespoons vinegar
2 teaspoons butter

Put all the ingredients into a saucepan and stir until the sugar is dissolved.  Boil until it is hard when tested in cold water.  Pour onto a well-greased pan and as soon as it is cold enough to handle, pull until light yellow.

This will be lots of fun.  Two people usually pull one piece together, and be sure that their fingers are well butter before they begin.

Baked Beans
2 cups beans
6 cups water
1/2 teaspoons ____, cooked until tender
1/4 lb fat salt meat
1/3 cup sorghum
2 tablespoons sugar
pepper

Bake 6 to 7 hours

Salad Dressing
eggs
2 teaspoons table sugar
1/2 cup vinegar
teaspoon mustard
salt

Cream in serving.

Cream Puffs
1 cup hot water
1/2 cup butter
1 cup flour
3 eggs

Bake 25-30 minutes.

Filling
1 pint milk
2 eggs
1 tablespoon corn starch
1/2 teaspoon vanilla
3/4 cup sugar

Snow Pudding
1 cup sugar
1 pint hot water

Boil 3 minutes.

3 tablespoons corn starch in cold water
juice of 1 lemon
white of 3 eggs

1 pint milk
2 tablespoon cornstarch
3 egg yolk
lemon flavor
butter and sugar to taste

Apple Rolls
2 cup flour
pinch of salt
2 teaspoons baking powder
1/2 cup lard
water to make a soft dough
apples
sugar
cinnamon

Roll dough thin and spread with apples, chopped fine.  Sprinkle with sugar and cinnamon.  Roll as for jelly roll.  Cut in one-inch pieces. PUt cut side up in baking pan.  Then pour over rolls a sauce, made as follows:

2 tablespoons flour
2 tablespoons sugar
1 tablesppon butter
1 cup boiling water

Mix flour and sugar smooth

Prune Cake
Cook
1 cup prunes, cut small
3/4 cup butter
1 cup sugar
3 tablespoons sour cream
1 teaspoon baking soda
1-3 cup hot water

2 cup flour
1 egg 1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon cloves

Filling:
1 1/2 cup prune juice
enough cornstarch to thicken
1 teaspoon lemon extract
sugar to taste

Butterdeigs-kringler (Fancy Pastry)
1 3/4 cup flour
1 cup butter or margarine
1/2 cup water (cold)
1 tablespoon vinegar

Spanish Rice
3 cups cooked rice
1 pound pork sausage
1 small onion
1 can tomatoes
salt and red pepper to taste

Put cooked rice in a baking dish.  Fry the sausage a nice brown (not in cakes). Pour sausage and the fryings over the rice.  Cut the onion very fine.  Season.  Pour tomatoes over all this and bake one 1 1/2 hours.

Over-Night Cookies
1 cup brown sugar
1 cup white sugar
1 cup butter
1 cup lard
3 eggs, beaten
1 cup
1 teaspoon baking soda
4 1/2 cups flour
2 tsp vanilla

Walnut meats may be added.  Mold into bricks and let stand over night.  Slice and bake in quick oven.

Rice a la Mode
1 cup rice
1 quart sweet milk
Cook until done.  Stir as little as possible, to keep the rice whole.
Add
1 cup sugar
10 almonds, chopped
vanilla
When cool, add
1 box gelatin dissolved in
cold water
1 cup thick cream, whipped
Mix carefully, put in wet form and chill.  Serve with
fresh sweetened strawberries or any canned fruit

One Egg Cake
Break one egg in cup and fill with sweet milk.  Beat well and add:
1 cup sugar
1 1/2 cup flour
2 teaspoon baking powder

Sift flour and baking powder together three times.  Add to other ingredients and flavor.  Then beat ___ tablespoons melted butter.  Bake in loaf or in layers.

Nellie's Cake
1 1/2 cup sugar
1/2 cup butter
 1 cup water
3 cup cake flour
4 tsp baking powder
4 egg whites
flavor

Potato Candy
1 medium sized boiled potato mashed fine
2 teaspoons butter
1/4 pound coconut
1 teaspoon vanilla
1 pound powdered sugar

Mix ingredients and beat until creamy. Then pat down in a buttered tin (make one inch thick).  Pour over this mixture tow squares of bitter chocolate (melted).  Put in a cool place for two hours.  Cut in squares and fill Christmas boxes.  A fine candy for children.

Mock Angel Food Cake
2 cups sugar
2 cups flour
1 cup boiling water
2 teaspoons baking powder
1/2 teaspoons cream of tartar
pinch salt
flavor
6 egg whites, beaten stiff

Mix sugar and flour together, then boiling water.  Let stand until cool.  Then put in baking powder, cream of tartar, salt, flavor.  Add eggs last.  Bake in shallow pan.  {Good with caramel frosting.}

===Good Doughnuts===
1/2 cup sour cream
1 cup sour milk
1 cup sugar
2 eggs
salt
nutmeg
1 level teaspoon baking soda in milk
1 level teaspoon baking powder
flour to roll

Peanut Butter Cookies
3/4 cup lard
1/4 cup peanut butter
2 cup sugar
1/2 teaspoon salt
1 cup crushed peanuts
3 eggs
2/3 cup water
1/2 teaspoon baking soda
3 cup flour

Kate's White Cookies
2 cup sugar
1 cup butter
4 cup flour
pinch salt
vanilla

Work up like pie crust.
Beat

3 eggs
1/2 teaspoon baking soda

Very light, stir in center of above mixture

Mrs. Wallace Molasses Cookies
1/2 cup sugar
1 cup drippings
1/2 cup molasses
1 egg
pinch salt
1 teaspoon ginger
1 teaspoon baking soda
1/2 cup hot water
flour to make stiff

Ice Box Cookie
2 cup brown sugar
1/2 cup butter
2 eggs
3 cup flour
1 teaspoon baking soda
salt

Cut next day.

Golden Conserve
1 cup crushed pineapple
1 cup ground carrots
1 cup sugar
1 lemon

Cook all together.  Add nuts if wanted.

Mrs. Peterson's Frosting
1 large or 1 1/2 egg white
1/4 tsp cream of tarar
1/8 tsp salt
Cook
1 cup sugar
1/3 cup hot water
When it starts to boil, cover and cook 1 minute.  Pour over egg and beat until it holds peaks.  May add
1 tsp baking powder

Popcorn Balls
1 1/2 cup dark syrup
2 Tbsp butter
2 cup sugar
1/2 cup water
1/2 tsp cream of tartar

Boil hard until it is hard.  Put in
1 tsp baking soda
Pour over popcorn.

Golden Puffs - Doughnuts
2 cup flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1 egg
1 tsp nutmeg
1/4 cup wesson oil
3/4 cup milk

Heat fat to 375.  Fry for 3 minutes.

Doughnuts
1 cup sugar
2 eggs
1 cup buttermilk
2 Tbsp shortening
1 tsp baking soda
3/4 tsp salt
1 tsp nutmeg
3 1/2 cup flour

Spice Squares
1 1/2 cup sugar
1 1/2 sour cream
2 eggs
1 tsp baking soda
salt
1 tsp cinnamon
1/2 tsp cloves
1 cup raisins
1/2 cup nuts
1 tsp vanilla
2 1/2 cup flour

350 F for 1/2 hour

Caramel Icing
1 1/2 cup brown sugar
3/4 cream
1 Tbsp butter
vannilla

Chocolate Chip Frosting 
Melt over hot water
2 cup confection sugar
6 tsp milk


More I need to type when I find time.  Please let me know if you want one of these recipes.  I can send it to you ASAP.  I don't always have them with my as I travel.

Sugar Cookies
Butterscotch Ice Box Cookies
" Baking Soda Ice Cookies
Oatmeal Toll House Cookies
Muffins Whole Wheat
Ruth's Tomato Soup
Ma's Ginger Snaps
Beef for 100 lbs
For Rabbits
Soup - that never fails
Date Cake
Macaroons
Caramel Cake
Delicious Winter Salad
Prune Cake
Date Pudding
Apple Butter Pie
Cookie Brown Betty
Fried Apples
Open Face Apple Pie
Peanut Brittle Apples
Apple Delight
Pecan Pie
Mrs Planalp Cookies
Salted Meat
Pineapple Icing
Pebbernodder
3 day Buns
Suit Putting
Christmas Refrigerator Cookies
Pecan Pie
Orange Bread
Pennsylvania Spice Cake
Doughnuts
Swedish Cookies
Esther's Ice Cream
Popcorn Balls

Sweet Breads & Pastries

Grandma Emma Fjordbak’s Danish Fritters            Ron & Glenda Mixer

raisins                                          3 cups scalded milk

2 pkg dry yeast                          3 cups water

2 Tbsp sugar                               1 Tbsp margarine

1 cup warm water                       5 tsp salt

¼ cup white granular sugar     16 cup flour

Boil raisins; drain. Set aside. Dissolve yeast and 2 Tbsp sugar in warm water. Set aside to double. Combine scalded milk, water, margarine, salt, and sugar.  Add yeast mixture (make sure milk mixture is not hot). Add 6 cups flour by mixer.  Gradually add remaining 10 cups by hand. Add raisins to dough.  Let rise until double in size.  Form into a figure 8.  Deep fry until brown.  Roll in sugar.  Enjoy!

Danish Fritters                        Stewart & Beverly Benesh

Scald 3 cups milk

3 cups water

5 tsp shortening

Scant 1 cup water to dissolve 2 pkg yeast

5 tsp salt

4 Tbsp sugar

Beat in 8 cup flour

Add about 5 more cups flour

1 cup raisins

Fjordbak Fritters                        Nancy Mack

2 cup milk, bring to a boil            2/3 cup sugar

2 cup water                                      6 cup + 4 - 6 cup flour

Heaping Tbsp lard                          1 cup warm water           Sugar to coat

4 tsp salt            2 pkg yeast

            2 cup raisins

Blend together milk, water, lard, salt, sugar & 6 cup flour. In another bowl dissolve yeast in warm water. Add to first mixture. Add raisins. Knead in additional flour until it doesn’t stick to bottom of pan, kneading constantly. Grease pan; place dough in it, allowing it to rise.  Punch down dough, allowing it to rise again.

Cut dough into rectangles 3-5 inches long & about 1 inch across.  Slit middle & pull one end through the slit, making fritter shapes. Fry in deep fat fryer until golden.  Shake in bag of sugar.  Allow to cool.

Dorothy's FAMOUS Fritters                        Justin & Jen Corrow

3 cups milk (scalded or till boils)            2/3 cup sugar

3 cups water 
                                                ½ cup luke-warm water

½ cup LARD (NOT crisco!!)                     2 pkg yeast

3 tsp salt
            flour                                   ½ cup raisins

Start with a lg metal pan.
milk (scalded or until boils).
Stir. Add to the same pan: water, lard,
salt &
sugar.
Mix luke warm water yeast. Add pan. Start adding flour to pan (there’s no amount listed, apparently you "eyeball" its thickness 
(in separate pan, bring raisins to boi. Drain & add to pan.
 Remove pan from heat. Cover with cloth. Let raise until dough is high. Punch down. Repeat this step again.
 On greased & floured surface, roll out mixture, cut into strips, cut slit in center of each & pull one end thru. Let them raise briefly. Deep fry them in a boiling pan of lard. 
Once fried, shake in paper bag of white sugar. EAT!!!!! Hot fresh delicious goodness!!!!

Dorothy’s Quick Butterscotch Rolls             Nancy Mack

2 loaves frozen bread dough            1 tsp cinnamon

1 (3 oz) pkg butterscotch pudding (not instant)

1 cup brown sugar                             1 tsp vanilla

½ cup melted butter                           ½ cup milk

Cut bread into cubes. Put in a well-greased Bundt cake pan.  Mix in remaining ingredients. Pour over bread cubes.  Let rise overnight.  Bake in 350° oven for 30 min.

Cinnamon Rolls                         Dorothy Bjerk

4 cups milk            3 pkg yeast                           Frosting

2/3 cup sugar        ¼ cup warm water               2 sticks Blue Bonnet

½ cup oil                4 Tbsp milk                         2 lb powdered sugar

3 tsp salt

2 eggs            8 cup flour

Mix together first column ingredients to lukewarm. Dissolve yeast in warm water milk. Add to mix. Knead in flour until smooth. Let rise twice. Pinch into rolls. Place on well greased pan. Bake 15-20 min. Frost.

Rhubarb Muffins (From Marcia Fjordbak)            Nancy Mack

¾ cup brown sugar                               ½ tsp salt

½ cup oil                                                ½ tsp baking soda

1 egg                                                       1 ½ cup flour

½ cup buttermilk or sour milk            1 cup rhubarb, chopped

1 tsp vanilla                                           ½ cup nuts

Preheat oven to 325°. Mix sugar, oil, egg, milk & vanilla.  Mix dry ingredients.  Mix together.  Pour into greased muffin cups. Sprinkle with a little white sugar & cinnamon. Bake 30 min.                        Makes 18 muffins.

Biscotti                         Dorothy Bjerk

3 ¼ cup flour                                       1 ¼ cup sugar

1 Tbsp baking powder                       3 eggs

½ tsp salt                                              2 Tbsp ammeretta

¾ cup butter, melted or very soft    1 ½ cup slivered almonds

Gingerbread                        Everett & Loraine Lord

1 cup brown sugar                       1 tsp cinnamon

½ cup butter                                  ½ tsp cloves

1 or 2 eggs                                     ½ tsp nutmeg

1 ½ cup sorghum – Molasses     2 tsp ginger

1 ½ tsp soda                                  1 cup HOT water

                                                        2 ½ cup flour

Preheat oven to 350°. Cream sugar & butter. Beat in eggs & molasses. Add soda & spices to HOT WATER until soda is dissolved. Add this mixture to the flour & sugar. MIX WELL. Pour into greased & floured 9 x 13 pan. Bake in 350° oven for 45 min.

Grandma Emma’s Gingerbread                        Nancy Mack

1 cup brown sugar       1 tsp baking soda

1 cup butter                  4 tsp ginger

1 cup molasses            2 tsp cinnamon

1 cup hot water            2 eggs

                                        2 ½ cup flour

Bake 25 min.

Banana Chocolate Chip Muffins             Nancy Mack

½ cup butter                                 2 cups flour

1 cup sugar                                   1 ½ tsp baking powder

1 egg                                              ½ tsp baking soda

1 tsp vanilla                                  ½ tsp salt

2 med ripe bananas, mashed      ¾ cup chocolate chips

1/3 cup milk                                 1 cup walnuts (optional)

Mix, put in greased 18 muffin cups.  Bake at 350° for 20 min.  Cool 20 min, remove from pan.

Cinnamon-Carmel Rolls                        Gig’s & Rhonda Reich

2 loaves bread dough, cut into 6 pieces per loaf            Makes 12 rolls

½ cup margarine, melted            Place rolls on greased pans.

1 large pkg vanilla pudding     Combine remaining ingredients.

2 Tbsp milk                                  Beat until smooth.

½ tsp cinnamon                           Pour over pieces of dough.

1 cup brown sugar            Let raise 2-3 hrs or refrigerate overnight. 
Bake at 375* for 30 min. Let cool 10 min. Then flip pan.

Banana Bread                        Jerry & Janey Nesbett

½ cup shortening            3 bananas, mashed

1 cup brown sugar          2 cups flour

2 eggs                               1 tsp soda

                                           ½ tsp salt

Preheat oven to 350°. Cream everything together. Bake for 1 hour. Turn oven off. Let sit in oven until cooled.

Banana Bread                        Marlin & Sally Fjordbak

1 ¾ cup flour                      1/3 cup shortening

¾ tsp salt                             2 eggs

1 ¼ tsp baking powder     1 tsp cinnamon

½ tsp baking soda             2 Tbsp milk

2/3 cup sugar                     4 med banana

Preheat oven to 350°. Mix together. Pour into greased & floured bread pan. Bake for 60 to 65 min or until test knife comes out clean.

Banana Bread                        Gig’s & Rhonda Reich

1 cup sugar                                 2 eggs, well beaten

½ cup butter or margarine       ¼ tsp salt

1 tsp soda                                    3 mashed bananas

3 Tbsp hot water                        1 ¾ cup flour

Mix butter, sugar & eggs, Dissolve soda in hot water, and 1 cup flour.  Add mashed bananas and rest of flour.  Bake at 350° until done.            Makes 1 loaf.

Apple Danish Kringle

Mix as for pie crust:            Add:

2 Tbsp sugar                   ½ cake yeast in

1 tsp salt                           4 egg yolks

4 cup flour                      1 cup warm water

1 cup shortening

Let rise until double in bulk.  Divide into 3 parts.  Roll each thin.  On half of each, put beaten egg white.  Brown sugar and any fruit (apples).  Fold over.

Let rise about 1 hour and bake.  When cool, frost with butter frosting and nuts.

Breads

Danish Rye Bread                         Ron & Glenda Mixer

(Compiled from Grandma Hanson, Grandma Fjordbak,

Dorothy Bjerk & Marcia Slocum)

1 pkg yeast            4 ½ cup stone ground rye flour

1 tsp sugar            2 ½ cup stone ground graham flour

1 cup of warm water            2 cups stone ground whole wheat flour

            3 cups white flour

            1 Tbsp salt

            1 Tbsp sugar

4 cups warm water (NOT hot or it will kill the yeast).

Dissolve yeast and sugar in water.  Set aside to double.  In a large bowl, combine all flours, salt & remaining sugar. Form a whole in the middle.  Pour yeast and water mixture into hole as well as the remaining water. This is a batter bread, not a kneaded bread so you will limit the water and use only as much as needed.  Using a large spoon or gravy fork, stir as long as you can. Use your hands to work in all the flour. Keep one more cup of warm water on the side just in case you need to add a little more to get the flour in.  Cover and put in a warm place to raise.

Divide the dough into three equal parts. Grease three loaf pans. Using water on your hands, pick up and mold each 1/3 into a pan. Pat lightly down so the dough reaches the corners. Let rise 20 minutes.

Bake at 425° for 15 min. Turn oven down to 350° for 40 minutes.

Turn out onto bread board. Let cool 15 min. Put in plastic bag with the end open. You do this to keep the moisture in the crust area.

Grandma Emma’s Rye Bread (3 loaves)            Nancy Mack

6 cup white flour            1 cup warm water            1 cup warm water

6 cup rye graham flour            2 tsp sugar            1 tsp yeast

            2 tsp salt            4 cup warm water (approx.)

Mix white flour & graham flour together. In another bowl, combine warm water, sugar & salt.  Add to flour.  Dissolve yeast in 1 cup warm water. Add to flour mixture.  Add remaining warm water. Squish with your hands until thoroughly mixed. 

Dorothy’s variation Rye Bread                        Nancy Mack

5 cup rye graham flour            1 cup warm water            1 cup warm water

3 cup white flour            2 tsp sugar            1 tsp yeast

2 cup whole wheat flour            2 tsp salt            4 cup warm water (approx)

2 cup pure rye flour

Mix together all flours. Add 1 cup warm water with sugar & salt dissolved in it.  Add another cup warm water with yeast dissolved in it.  Add another (approximately) 4 cup warm water & squish with your hands until thoroughly mixed.

Rye Bread                        Stewart & Beverly Benesh

7 cups wheat, Rye or pumpernickel flour

6 cups white flour            2 cup water

1 pkg yeast            2 tsp salt

¼ cup lukewarm water            1 tsp sugar

Mix all flours in large bowl.  Make hole in center. In another bowl, dissolve yeast in lukewarm water.  Add to hole in flour.  Add remaining ingredients.  Stir as much as you can. Add 2 more cups water until dough is in a ball.  (Keep hands moist with water) Let rise in 2 greased loaf pans Bake at 375° for 20 min. Then bake at 350° for 60 min or so.

Dinner Rolls   (I use this dough to make cinnamon rolls)            Mishelle Lord

½ cup water            ½ cup lukewarm water

½- ¾ cup sugar            1 tsp sugar

½ cup butter            2 pkg yeast

1tsp salt            2 eggs, beaten

1 ½ cup cold water            8 cup flour (approx.)

In saucepan, combine ½ cup water, ½ cup sugar, butter & salt.  Heat on stove, stirring constantly until butter is melted.  Add 1 ½ cup cold water.

In a 2 cup measuring cup, dissolve yeast & 1 tsp sugar in lukewarm water.  Set aside.  When 1^st mixture is no longer hot, add eggs.  Stir in yeast mixture.  Stir in 4 cups flour.  Gradually knead in additional flour until dough is no longer very sticky and is easy to knead.  Butter the bottom and sides of mixing bowl.  Turn dough over in bowl to coat.  Cover bowl with lint-free towel or plastic wrap.  Set in warm place.  Let rise to double.  Punch dough down and shape into rolls.  Arrange on greased pan, remembering to leave room for rolls to rise to double.  (I like to make mine rather flat).  Cover with a lint free towel or plastic wrap.  Set in warm place to rise to double.

Bake at 400° for 10-12 minutes, or until golden brown.  Butter tops of rolls.

Note: This dough can be stored in refrigerator and used a little at a time. Allow 2 hours to prepare.

Cheddar Cheese Cornmeal Muffins             Nancy Mack

1 ½ cup flour            Pinch pepper

½ cup cornmeal            1 egg

1 Tbsp baking powder            1 cup milk

½ tsp salt            ¼ cup melted butter

            1 ¼ cup grated sharp cheddar cheese

                        (or other favorite)

Preheat oven to 425°. Blend flour, cornmeal, baking powder, salt & pepper in a bowl. Beat egg, milk & butter.  Add to dry mixture. Stir until thoroughly moistened.  Add 1 cup cheese.  Spoon into well-greased muffin cups. Sprinkle remaining cheese over each muffin. Bake for 15-20 min. until golden. Serve with butter.

Aunt Dorothy’s "Quick Croissants"            Ron & Glenda Mixer

1 env yeast, active dry or compressed            1 egg

1 cup warm water            1 cup unsifted flour

¾ of 12 oz can evaporated milk, undiluted                  ¼ cup butter, melted & cooled

1 ½ tsp salt            1 cup firm butter

1/3 cup sugar            4 cup flour

In bowl, let yeast soften in water. Add milk, salt, sugar, egg & flour. Beat to make a smooth batter. Blend in melted butter; set aside.  In a large bowl (I use my big Tupperware bowl as you need a cover) In another bowl, cut firm butter into 4 cup flour until butter particles are the size of kidney beans.  Pour yeast batter over top & carefully turn mixture over with a spatula to blend just until flour is moistened.  Cover & refrigerate for at least 4 hrs, or up to 4 days. Remove dough to a floured surface, press into a ball. Knead about 6 turns to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough in refrigerator. Roll into circle about 17” in diameter. Using a sharp knife, cut circle into 8 equal pie shaped wedges. Roll each edge toward its point. Shape each roll into a crescent & place on a greased baking sheet. Beat together 1 Tbsp water & 1 egg. Brush the tops of the crescents. DO NOT speed rising by placing rolls in a warm spot. When double bake in 325° oven until lightly browned.

Note: They are very good. A lot of times I mix them a couple of days ahead, divide & only bake half of them as the dough keeps up to 4 days. Or only bake one of the parts for a meal. They are so good & it takes the butter.

Dorothy’s Quick Croissants                        Nancy Mack

1 env, dry yeast            In bowl, let yeast soften in water.

1 cup warm water            Add milk, salt, sugar, eggs & 1 cup flour.

¾ cup evaporated milk, undiluted            Beat to make a smooth batter.

1 ½ tsp salt            Blend in melted butter.  Set aside.

1/3 cup sugar            In a lg bowl, cut up firm butter into

1 egg            remaining flour until butter particles

5 cup flour            are the size of dried kidney beans.

¼ cup real butter, melted and cooled            Pour yeast batter over flour mixture.

1 cup firm real butter, at room temp            Carefully turn with a spatula until flour is

1 egg beaten with 1 Tbsp water            moistened.  Cover with plastic wrap.

            Refrigerate for at least 4 hr, or up to 4 days.  To use: Remove dough to a floured surface, press into a ball and knead about six turns to release air.  Divide into 4 equal parts.  Shape 1 part at a time.  Roll into a circle about 17 inch diameter.  Using a knife, cut circles into 8 pie pieces.  Roll each wedge wide part into the point to form croissant.  Shape croissant on a greased cookie sheet, curving it.  Cover and leave to rise.  Brush with egg and water mixture.  Bake at 325° for 35 min.

Dorothy’s Red Lobster Garlic & Cheese Biscuits             Nancy Mack

2 cups Bisquick            ¼ to ½ cup butter, melted

2/3 cup milk             ½ tsp garlic salt

½ to 1 cup shredded cheddar cheese            1 tsp parsley flakes

Mix Bisquick, milk & cheese until soft dough forms, beat 30 seconds. Mix butter, garlic salt & parsley flakes.  Dip balls of biscuits in the butter mixture.  Drop on greased cookie sheets.  Bake at 450° for 10 min until lightly browned.

Nutty Whole Wheat Bread                        Dorothy Bjerk

1 1/8 tsp active dry yeast            1 Tbsp olive oil

½ cup warm water            1 ½ cup whole wheat flour

½ cup warm milk            1 cup all-purpose flour (white)

4 tsp honey            ½ tsp salt

Aunt Margaret's Refrigerator Rolls            Paul & Ruth Prescher

1 cup boiling water            1 cake yeast

1 Tbsp shortening            `/4 cup lukewarm water

1/3 cup sugar            1 tsp sugar

1 tsp salt            1 egg, beaten

            3 ½ - 4 cup flour

Combine boiling water, shortening, sugar & salt. Let cool until lukewarm.

Dissolve yeast in lukewarm water. Add sugar & egg. Combine two mixtures.

Add flour. Place in greased bowl. Let rise until double. Punch down & shape into buns or rolls. Let rise again, until double. Bake at 400° for 12 to 15 min.

~ You can place dough in refrigerator over night. About 2 hours before serving time shape into buns or rolls. Let rise and bake.

Butterhorn Rolls                        Gig’s & Rhonda Reich

1 cup milk            Scald milk, shortening, sugar & salt.

½ cup shortening (Crisco)            Let cool until lukewarm (important)

½ cup sugar            Add yeast. Stir until dissolved.

1 tsp salt            Add eggs to above mixture.

1 cake yeast or 1 pkg dry yeast            Pour flour in at once.

3 eggs, well beaten            Put on lightly floured board.

4 ½ - 5 cup sifted flour            Knead lightly.

butter, melted            Place in well greased bowl. Cover. Let rise until double in bulk.  Divide into thirds.  Roll each third into 9” circle. Cover with melted butter.  Cut (pizza cutter works great) into 4 pieces (pie shape) then each quarter into four pieces.  Start rolling from big end and roll each strip.  Brush each roll with butter & let rise until light or immediately place on tray and freeze.  Remove and place in plastic bag for storage.  If frozen, let thaw 2 ½ - 3 hours; rise. Bake 350° for 15-20 min.