Christmas Morning Loaf

1 cup white sugar
½ cup shortening
2 teaspoons salt
2 cups scalded can milk
2 eggs – beaten
7 ¾ cups flour
2 cups (or more) mixed fruit (mixed peel, candied cherries)
1 cup seedless white raisins

Put 3 Tablespoons yeast to rise in ¼ cup warm water and 2 teaspoons sugar for 10 minutes.

Put sugar, shortening, and milk in large bowl. Scald with boiling water (6-8 cups). Stir until shortening melts. When mixture cools slightly, add beaten eggs and mix well. Add 2/3 of the flour. Beat until smooth. Add fruit and remaining flour. Knead until smooth. Place in a greased bowl to rise.

Bake at 350 for 45-50 minutes. Makes 3 loaves.



1/2 cup melted margarine

5 eggs

2 1/2 cups white sugar

1 teaspoon nutmeg

1 teaspoon ginger

3 cups can milk

7 – 8 cups flour

4 teaspoons cream of tartar

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

Mix margarine, eggs, and sugar together. Add 1 cup of flour, 1 cup of milk, nutmeg, ginger, soda, salt, and baking powder. Mix well. Alternate rest of milk and flour until well blended. Chill dough if it’s too soft.

Roll out to 1/4 inch thickness, cut and deep fry at 500 degrees F.

Sugar or glaze as desired.


Grandma’s Shortbread Cookies

1 lb butter

1 ½ cups corn starch

1 ½ cups icing sugar

3 cups flour

Put ingredients in bowl and mix with wooden spoon until smooth, soft dough forms.  Shape into 1 inch balls.  Place on ungreased cookie sheet. Flatten with fork dipped in flour or decorate as desired.

Bake in 300 degree F. oven 15-20 minutes. Cool on wire rack.

* * *

Lorraine’s Oatmeal Cookies

Blend together:

1 ¼ cups Shortening

1 ¼ cups margarine

2 ½ cups brown sugar


2 ½ teaspoons vanilla

2 ½ teaspoons baking soda dissolved in

10 Tablespoons hot water

Add dry ingredients and mix thoroughly.

3 ¾ cups flour

2 ½ teaspoons salt

1 ¼ teaspoons nutmeg

5 cups oatmeal

Roll in small balls and place on ungreased cookie sheet. Poke candied cherry in middle or flatten and decorate as desired.

Bake at 400 degrees F. for 5-6 minutes.

* * * * *

Old Fashioned Sugar Cookies

1 cup butter, room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
3 eggs
3 3/4 cups all purpose flour
pinch of salt
2 teaspoons baking powder
3/4 teaspoon baking soda
red or green sugar crystals (of desired)

Note: I top with decorations before baking, saves having to glaze or apply icing and the kids like them just as much. 🙂


Beat together butter, granulated sugar, vanilla, orange extract and eggs until light and fluffy. Beat in flour, salt, baking powder and baking soda until thoroughly blended. Refrigerate until firm, several hours or over night. Preheat oven to 350 degrees. Grease baking sheets. Bake for 7-9 minutes or until light brown in color. Watch carefully.

Tip: Sugar cookies with icing are the perfect canvas for holiday designs. Throw a cookie painting party for the kids (or yourself) by baking and icing the cookies the day before and supplying everyone with cookies, paint brushes and food colouring.


Chocolate Chip Peanut Butter Cookies

1/2 cup crunchy-style peanut butter
3/4 cup shortening
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-6 oz package chocolate chips


Preheat oven to 375 degrees. Beat thoroughly peanut butter, shortening, sugars, egg and vanilla. Stir together flour, baking soda and salt. Add to creamed mixture and blend well. Fold in chocolate chips. Drop batter 2 inches apart onto baking stone. Bake 10-15 minutes. Let stand 2 minutes before removing from baking stone.


Whoopie Pies   whoopie pies

1 cup white sugar

1 cup shortening

2 egg yolks

1 teaspoon vanilla

1 cup milk soured with 1 Tablespoon vinegar

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

4 Tablespoons cocoa

Mix and drop by tablespoonful onto greased pan. Bake at 375 degrees F. for 12 minutes.


1/2 cup shortening

2 cups icing sugar

1 teaspoon vanilla

pinch of salt

Mix together, then fold in 2 egg whites beaten stiff.

When cool, spread filling on one cookie and sandwich together. Enjoy!

Roll-Out Molasses Cookies

1 cup molasses

1 cup shortening

1/2 cup can milk

1 egg

1 cup white sugar

4 1/2 cups flour

1 heaping teaspoon baking soda

1 teaspoon salt

1 teaspoon ginger

Mix all together, roll out on floured surface to approx. 1/4 inch thickness. Cut out with large cutter or glass dipped in flour. Bake on ungreased cookie sheet at 375 degrees F. for 8-10 minutes. Cookies will be brown on bottom but soft to the touch. A great tea-dunker!


No Bake Chocolate Macaroons  chocolatecoconutmacaroons1

2 cups white sugar

1/2 cup margarine

1/2 cup cocoa

1/2 cup can milk

Mix together in non-stick saucepan. Bring to a boil, then boil 5 minutes, stirring constantly. Remove from heat and add:

1 teaspoon vanilla or peppermint extract

1 cup flaked coconut

1 cup oatmeal

Mix and drop by tablespoonful on waxed paper. Let cool. Enjoy!


No Fail Chocolate Fudge

2 cups white sugar

1/2 cup margarine

1/2 cup cocoa

1/2 cup can milk

Mix together in non-stick saucepan. Bring to a boil, then boil 5 minutes, stirring constantly. Remove from heat and add:

1 teaspoon vanilla

1 cup white flour

Mix and pour into greased pie plate or 8″ square pan. Let cool.

A great tasting fudge that’s not overly sweet. Enjoy!


Josh’s Peanut Butter Fudge Recipe

  • 3 C. Sugar
    ·  3 Tbs. Smooth Peanut Butter (we use Jif)
    ·  1 C. Milk
    ·  1/4 C. Butter
    ·  1 teas. Vanilla


Butter a 8″ Square Glass Baking Dish

In a large saucepan, combine sugar, peanut butter & milk. Bring to a boil, and then reduce heat to a medium boil. Stir often. It takes 18-25 min. of boiling to cook candy to a soft ball stage.
Remove from heat. Add Butter & Vanilla
Beat by hand until it hardens. For a faster set, place the pan of candy in shallow, cold water in your sink while you beat the mixture. You can even add ice to the water to make it colder. Just don’t allow water to spill over into your pan of candy.

Pour into prepared buttered glass dish. Let it set for about an hour at room temperature (or refrigerate) and then enjoy!


One Hour Sandwich Bread

Adapted from ‘The Tightwad Gazette’.

Found this on Facebook and had to repost it here. Great if you need bread in a hurry.


  • 6 cups all-purpose flour (1 pound, 9.5 ounces by weight)
  • 2 Tablespoons instant yeast (also known as Bread Machine Yeast)
  • 2 Tablespoons sugar
  • 1 Tablespoon Kosher salt (if using table salt, reduce to 1 ½ teaspoons)
  • 2 cups very warm water (about 120°F)
  • 2 Tablespoons extra virgin olive oil

Mixing the dough by Stand Mixer (my preferred method):

Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook.  Mix on low speed for 30 seconds.

With mixer running, slowly pour in the water and olive oil at the same time.  Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes.  Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl.  Pull dough from bowl with your hands and form a smooth dough ball.  Replace in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.

Mixing the dough by Food Processor:

Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade.  Pulse 10 times.  With the food processor running, pour the water and olive oil into the feed chute.  Continue processing until the dough forms a cohesive ball.  Spin the dough ball 20 times and shut off the food processor.  Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl.  Cover with a clean tea towel and let rise in a warm place for 15 minutes.

Mixing the dough by Hand:

Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl.  Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough.  Use your hands to knead for 8 minutes*.  After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.

*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it.  After kneading, just return the dough to the bowl and allow it to rise as instructed above.

Turn dough out onto a clean surface and divide in half.  Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased.  Use a sharp knife to slash the top of the loaf about ¼ of an inch deep.  This allows the steam to escape the baking loaf.

To bake the loaves:

Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven.  Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack.   Close the oven and turn your oven on to 400°F.  It is imperative that you start this in a cold oven!  Set your timer for 40 minutes.  That 40 minutes is all that stands between you and fresh bread.

The crust should be a deep brown and quite firm when you remove the loaves from the oven.  Transfer the loaves to a rack to cool completely if you wish to slice them, or you can do like I normally do and cool one loaf while tearing the second one into pieces and slathering with cold sweet cream butter.

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