Baking recipes from the kitchen of Violet Anderson
Aunt Minnie’s Date Bars From the farm
(Great-grandpa Godfrey hired Minnie Dudenhoffer from Elgin as a housekeeper after Great-grandma Christina died in 1910. This is one of Minnie’s family favorite recipes that Aunt Helen often brought to family dinners. Who inherited the famous aluminum pan she used?)
3 egg yolks well beaten
Add:
1 cup sugar
1 cup Pillsbury flour sifted with 1 1/2 tsp baking powder and 1 tsp salt
Add:
1 lb. dates cut fine
1 cup walnuts
(Mix well, then) Lastly add 3 egg whites beaten to peaks
Bake 30 min. in 350° oven (325° for Pryex glass dish)
Bake in 8 x 12 pan in oven between 325° & 350° (at least I must in my oven).
Also, you will find that the batter is very dry (note there is no shortening) but when you add last the egg whites you will find the batter is easy to work with. Enjoy! Enjoy!
Orange Oat Bars
9 x 13” pan
In micro bowl, melt 2 sticks margarine
Add:
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 T grated orange rind
1/2 tsp salt
Add:
1 cup flour
1 cup uncooked quick oatmeal
Stir in: 1/2 cup chocolate chips
Spread into a 9 x 13” greased pan.
Bake at 350° for 35 minutes.
While baking, combine in saucepan:
1/4 cup sugar
1/2 cup orange juice
1 T orange rind
Bring to full boil, stirring occasionally.
When cake comes out of the oven, let sit for 5 minutes. Pierce cake with the fork several places to let the juice seep in. Pour juice over the whole cake evenly.
Let cool. Cut.
College Creams Louise Benson
Blend in bowl:
2 cups flour
2 cups sugar
1 teaspoon baking soda
Combine in pan and bring to boil:
3/4 cups margarine
1 cup water
1 teaspoon cocoa powder
Pour cocoa mixture into flour mixture.
Add 1/2 cup sour milk, 2 eggs, and 1 teaspoon vanilla and mix with spoon.
Pour mixture in ungreased jelly roll pan. Bake at 350° for 20 to 25 minutes. Frost while warm.
Frosting:
1/2 cup melted margarine
4 teaspoons cocoa powder
6 teaspoons milk
1 teaspoon vanilla
2 1/2 cups powdered sugar
Vi’s note: Let cake cool for 10-15 minutes before frosting or the frosting will thin out and run.
Pie Crust for Ice Cream Filling Adele Peterson Jorth
Makes 1 large pie crust
Beat until frothy 4 egg whites and 1 teaspoon vanilla
Add:
1 cup sugar, 1 tablespoon at a time until stiff
Mix together:
1 cup graham cracker crumbs (12 crackers)
1/2 cup coconut
1/2 cup chopped nut meals (optional)
1 teaspoon baking powder
1/2 teaspoon salt
Fold cracker crumb mixture into egg whites. Spread into a greased pie plate.
Bake at 350° for 30 minutes. Cool. Fill and pack with vanilla ice cream and serve in pie wedges.
