from The Perfect Mix by Diane Phillips. For gift giving. Mix dry ingredients and store in airtight container. Decorate for the holiday/birthday/special occasion. Attach gift tag with baking instructions.
These 2 recipes go together and come from "Sacramental Magic in a Small Town Cafe" by Br. Peter Reinhart. My copy is stained from use. I'm a messy cook. "You may substitute boned chicken or vegetables [such as] zucchini, yellow summer squash, red and green bell peppers, broccoli and cauliflower florets, mushrooms, onions and fresh green beans. Slice the vegetables 1/4 inch thick and allow 1/2 pound assorted vegetables per person."
This recipe is from an extremely old handwritten cookbook. It calls for a "piece of butter like a hickory nut" which I am calling 1 Tablespoon. And 'sweet milk' my research shows was fresh whole milk before it was turned into buttermilk. Therefore 'sweet cream stirred thick' should be fresh cream or the opposite of sour cream. Most of this lady's cake recipes just say "flavor" or "flavor to taste" which is not acceptable here. So I put in 1 teaspoon vanilla as a placeholder. Feel free to use any flavoring you like.
This recipe comes from a very old handwritten cookbook. It is found on the same page as 'Cream Cake' which I will submit later. The woman who wrote it was in her late 90s in the 1960s. It is written in pen and ink so I'm guessing turn of the last century. As for serving size I'm guessing a cake will be cut in 16 pieces.
These donuts have an amazing aroma. They're a lot like the donuts you find at cider mills in the fall. My mom sold them at charity fundraisers and they disappeared as quickly as they came out of the deep fryer. We had a donut maker that held the batter, then released it into the deep fryer in a perfect circle when you pressed a plunger.
From the Detroit Free Press dated 4-12-78. OMG these were wonderful. Wow, I haven't made these for almost 30 years. Very time consuming. The dough has to rise twice. After submitting, I tried a half recipe and it took 5 hours from start to finish. It's easier to rub the dough between your hands to make the ropes. Once you get them to 18 inches they snap back to 12 inches very quickly so you have to be quick forming the pretzel shapes. A few of my mistakes became 'pretzel buns' so I made a few more on purpose. Eat them within a few days. The ones I stored in a ziploc bag got sweaty and hard by day 4.