1935 Chocolate Bread
Ingredients
1 pk dry yeast
1/2 c warm milk; (105 to 115
-degrees)
2 c sifted all-purpose flour;
-divided
3 tb sugar
3 tb cocoa
1 ts salt
1 egg; beaten
1 ts shortening; melted
1 c pecans; chopped
1 tb vanilla extract
1 vegetable oil
Instructions
Dissolve yeast in warm milk; let stand 5 minutes.
Sift together 1-1/2 cups flour, sugar, cocoa, and salt; set aside.
Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well.
Gradually add flour mixture to make a soft dough.
Turn dough out onto a surface sprinkled with remaining 1/2 cup flour;
knead 10 minutes or until smooth and elastic. Place in a well-greased
bowl, turning to grease top. Cover and let rise in a warm place (85
degrees), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a floured surface, and shape into a loaf.
Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil;
cover and repeat rising procedure 1 hour. Bake at 375 degrees for 40
minutes or until loaf sounds hollow when tapped. Remove bread from pan
immediately; cool on wire rack.
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Walnut Cookies - 1927
Ingredients
4 c pastry flour
1/2 ts salt
1 1/2 c crisco
1 c sugar
70 walnut halves
5 eggs; beaten
1 c walnuts; finely chopped
Instructions
Sift all dry ingredients twice. Rub crisco in with the hands until
thoroughly blended. Stir in the nuts, last the eggs. Mix well. Take bits
of dough the size of a walnut and roll into balls. Lay 2 inches apart in
greased pan. Press balls flat with bottom of a glass dipped in sugar for
each cookie. Put walnut meat in center of each. Bake 15 minutes
All measurements level. All these cookies baked in a moderate oven 350
degrees. Abou 2" space should be allowed on each pan for cookies to
spread. Let cookies stand in pan a minute before removing on board to
cool. Do not pile or put in jars until quite cold.
VARIATION: Substitute raisins for walnuts.
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Almond Brickle Sugar Cookies
Yield: 4 Servings
Ingredients
2 1/4 c All-purpose flour
1 c Sugar
1 c Butter
1 Egg
1 ts Baking soda
1 ts Vanilla
6 oz Almond brickle bits*
Instructions
Preheat oven to 350F. Grease cookie sheets. In large mixer bowl, combine
flour, sugar, butter, egg, baking soda and vanilla. Beat at medium speed,
scraping bowl often, until well mixed, 2 to 3 minutes. Stir in almond
brickle bits.
Shape rounded teaspoonsful of dough into 1 inch balls. Place 2 inches
apart on prepared cookie sheets. Flatten cookies to 1/4 inch thickness
with bottom of buttered glass dipped in sugar.
Bake 8 to 11 minutes or until edges are very lightly browned. Remove
immediately.
*NOTE 1 cup mini semisweet chocolate chips may be substituted for almond
brickle bits
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Big Thaw Hot Chocolate Toddy
Yield: 1
Ingredients
1/4 c semisweet chocolate pieces
1/4 c sugar
2 c milk
1 c half-and-half or light cream
1 whipped cream
1 cinnamon
1 buttered toast; cut in
-strips
Instructions
In a saucepan, combine chocolate, sugar and 1/2 cup of the milk.
Cook and stir over medium heat till mixture comes to a boil.
Stir in remaining milk and cream.
Heat through, but don't boil.
Remove from heat.
If you like, beat with a rotary beater till frothy.
Serve hot in mugs.
Top each with whipped cream and a dash of cinnamon.
Serve with buttered toast for dunking.
Serves 4.
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