Mothers Recipes

Paczki (Doughnuts)

12 egg yolks
11/2 teaspoons salt
2 pkgs yeast
1/4 cup warm water
1/3 cup butter room temp
1/2 cup sugar
4 1/2 to 5 cups flour
3 Tbs rum or brandy add some vanilla
1 cup whipping cream scalded & cooled

Soften yeast in warm water. Beat egg yolks until light and fluffy. Cream butter and sugar. Beat in softened yeast. Add the butter and yeast mixture to egg yolks, then keep adding flour and cream. Beat in enough flour so dough will not be sticky. Let rise until double, punch down and rise again. Shape into doughnuts, place on greased pan. Rise again. Heat lard to 350 degrees with 1 Tbs of water. This prevents doughnuts from getting too brown.

Glazed Pineapple Carrot Cake

2 cups unsifted flour
1/2 tsp salt
1 1/2 cups sugar
2 tsp cinnamon
1 tsp baking soda
2 cups finely grated carrots
1 cup chopped walnuts
1 cup flaked coconut
1 8oz can crushed pineapple, well drained.
3 eggs
3/4 cup buttermilk
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees. Generously grease and flour 9x13 inch baking pan. Combine flour, sugar, cinnamon, baking soda, and salt in medium bowl and mix well. In a separate bowl, beat the eggs, buttermilk, oil and vanilla. Add flour mixture and blend until smooth. fold in carrots, nuts, coconut and pineapple. Pour into pan and bake for 45 minutes until done. Remove from oven, poke holes every 2 inches over top of cake with 2 prong meat fork. Slowly pour half of hot glaze over top of cake. When absorbed, pour over remaining glaze. Cool in pan. Cut into squares.

Buttermilk Glaze

2/3 sugar
1/3 cup butter
1/4 tsp baking soda
1/2 cup buttermilk
2 Tbs light corn syrup
1 tsp vanilla

Bring to a boil, reduce heat, stirring constantly until it forms into syrup. Do not cook at high heat and not too long. It will crystallize.

Christmas Cane Coffeecake

1 pkg yeast
1/4 cup water
1 cup milk
2 eggs, beaten
4 1/4 cups sifted all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
1 cup butter
cranberry filling
Confectioners glaze
Soften active dry yeast in warm water or compressed yeast in lukewarm water. Scald milk: cool to lukewarm. Blend in yeast and eggs. Combine flour, sugar, salt and lemon rind. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add yeast mixture: mix well. Dough is soft. Place in greased bowl, cover and refrigerate overnight.
Divide dough into thirds. Roll each third on floured surface into a 6 by 15 inch rectangle. Spread 1/3 of cranberry filling lengthwise down center of each piece of dough in a two inch wide strip. Cut dough with scissors from both outer edges toward filling. Make cuts every 1/2 inch. Do not cut too close to filling. Crisscross piece of dough over filling. Place on greased cookie sheet. Stretch shaped dough to about 20 inches: curve top to form a cane. Let rise about 1/2 hour. Bake at 375 degrees for about 25 minutes. Frost with thin confectioners glaze and decorate if desired. Makes three canes.

Cranberry filling:

Black Midnight Cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 cup cocoa
1 teaspoon salt
1 cup milk 2 eggs
1 teaspoon vanilla
1/2 teaspoon vanilla
1/2 cup vegetable oil
1 cup black coffee
Sift dry ingredients together. Add the rest of the ingredients in order listed. Batter is very thin. Bake in 2 greased and floured round pans at 350 degrees for 35 minutes.

Wisconsin Strata

8 slices white toaster bread
1/4 cup butter melted
1 Tbs prepared mustard
8 slices cooked ham
8 slices swiss or jarlsberg cheese
3 eggs
2 cups milk
Spread bread with a mixture of mustard. Put together with slices of ham and cheese. Cut each sandwich crosswise into 4 triangles. Line up sandwiches pointed side up in a shallow casserole. Beat eggs with milk. Pour over sandwiches, coating bread evenly. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Bake until puffed and golden. Makes four servings.

Old Fashioned Oatmeal Bread

1 cup oatmeal 1 Tbs sugar
2 1/2 cups boiling water 2 cups whole wheat flour
3/4 cup dry milk 4 cups white flour
2 Tbs brown sugar 2 to 3 T 7 grain
1/4 cup oil 2 Tbs wheat germ
1 Tbs salt 2 to 3 Tbs oat bran
2 Tbs yeast
1/2 cup warm water
Knead for 10 minutes. Let rise until double. Punch down , form into loaves. Let raise.
bake for 375 for 10 minutes
350 for 27 min.

Breaded Parmesan Fillets

Dorothy ’s Apple Cake
1 cup shortening (1/2 crisco and 1/2 butter)
2 eggs
2 cups flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
Mix shortening and eggs. Sift flour and other ingredients into shortening and eggs. Mix well. Pat dough onto a jelly roll pan. Peel and slice apples on top of the dough. Mix 3/4 cups brown sugar with 3/4 cup white sugar, two Tbs flour 1/4-cup butter 1/2 tsp cinnamon. Sprinkle mixture over apples. Bake at 350 degrees for 1 hour.

Pumpkin Bread
2 cups sugar
2/3-cup butter
4 eggs, beaten
2 cups (1 lb can) pumpkin
2/3-cup water
3 1/3 cups sifted flour
1/2 tea baking powder
2 tea baking soda
1/2 tea salt
1 tea cinnamon
1/2 tea cloves
2/3 cup walnuts
2/3 cup shopped dates

Cream together sugar and butter until light and fluffy. Stir in eggs, pumpkin, and water. Sift together flour, baking powder, baking soda, salt, and spices. Gradually stir dry ingredients into pumpkin mixture. Add nuts and dates. Turn into two greased 9x5 inch loaf pans. Bake at 350 degrees for approximately 1 hour.
Grandma ’s note: Good. Bake 1 hour 20 min. Turn down heat for the last 20 minutes.

Kolaches
1 cake yeast or 2 1/4 tsp dry yeast
4 Tablespoons sour cream
2 cups flour
1/2 lb butter cut into small pieces
1 egg
Mix egg and yeast into sour cream. Allow to soften at least 10 to 15 minutes. Cut butter into the flour. Add egg and sour cream mixture into the flour and butter. Roll out to 1/4 inch thick. Cut out 3 inch circles with cookie cutter. Place on ungreased cookie sheet. Bake at 400 degrees for 12 minutes.
Note: This recipe was a winner for the family in the Martha Stewart Living cookie of the month contest.