CAKES & COOKIES

Fruit and Nut Cake

 

1 cup chopped walnuts 

1 cup sugar

1 cup chopped dates 

1/2 cup oil

1 cup raisins 

1 1/2 cups sifted flour

1 teaspoon baking soda 

2 eggs

1 cup boiling water 

1 teaspoon vanilla

1/2 teaspoon grated lemon rind

 

Combine walnuts, dates, raisins and baking soda. Add boiling water; set aside. Combine sugar and oil in mixing bowl. Add flour, then eggs, one at a time, blending well. Add vanilla and lemon rind. Stir in fruit and nut mixture.  Turn into greased loaf pan. Bake in 350 degrees F. (moderate) oven until cake tests done, about 1 1/2 hours.

 

Raisin Oatmeal Bread

 

1 1/2 cups sifted flour 

1 beaten egg

2 teaspoons baking powder 

2 tablespoons oil

1/2 teaspoon soda 

1/2 cup orange juice

1 teaspoon cinnamon 

1/2 teaspoon grated orange peel

1 teaspoon salt 

1/2 cup water

1/2 cup sugar 

1 cup coarsely chopped raisins

1 cup uncooked quick-cooking oats

 

    Sift together flour, baking powder, soda, cinnamon, salt and sugar.  Stir in uncooked oats. Add beaten egg, oil, orange juice, grated orange peel and water; mix until well blended. Add raisins. Mix well.  Do not beat.  Pour batter into greased and floured 8 1/2 x 41/2" loaf pan. Bake in a 350 degree oven 55 to 65 minutes or until it tests done. Turn out on rack and cool.

 

Mandelbrot

 

3 eggs, well beaten 

2 teaspoons baking powder

1 cup oil 

pinch of salt

1 cup sugar 

1 1/2 cups coarsely chopped almonds or walnuts

4 cups sifted flour 

1 teaspoon vanilla extract

 

Mix and sift flour, baking powder, sugar and salt. Add flour mixture and oil alternately to beaten eggs. Stir in nuts. Mix well. This makes a soft, moist dough, (you may need 1 or 2 additional tablespoons of flour).   With floured hands, form three long strips of the dough. Bake them on a greased cookie sheet at 375 degrees F. until they test done (they will not be brown) about 35 minutes.  Cool them slightly, then  cut them into slices 3/4" wide. Bake the slices, cut side up for about 5 minutes.

 

Oatmeal Drop Cookies

(Makes about 6 dozen)

 

2 cups sifted flour 

3 cups rolled oats, regular or quick-cooking

1 1/4 cups sugar 

1 teaspoon baking powder 

1 cup oil

1/2 teaspoon baking soda 

1 cup walnut meats

1 teaspoon salt 

2 eggs

1 teaspoon cinnamon 

1/2 cup skim milk

1 cup raisins

 

Sift together dry ingredients. Add rolled oats and raisins, and mix thoroughly. Add, in order, oil, eggs and milk. Beat until thoroughly blended.  Drop by teaspoonfuls on un-greased cookie sheet about 1 1/2 inches apart. Bake in hot oven, 400 degrees F., 10 to 12 minutes.

 

Flaky Pastry

(For one 2-crust 8-9 inch pie)

 

2 cups sifted flour 

1/2 cup oil

1/4 teaspoon cinnamon (optional) 

5 tablespoons cold skim milk or water

1 teaspoon salt 

water

 

     Sift together flour, cinnamon and salt. Combine oil and milk in measuring cup. Beat with a fork until thickened and creamy. To avoid separation, immediately pour all at once over the flour mixture. Toss and mix with a fork. The dough will be moist. Form into ball; divide in half.

 Shape each half into a flat round. Roll between two 12-inch squares of wax paper (paper will not slip if table is wiped with damp cloth).  Roll out until dough forms circle, reaching edges of paper. Remove top sheet of wax paper; invert dough over pie pan; peel off the other paper. Fit pastry into pan and trim edges. Roll out top crust in the same way. Cut gashes for steam to escape. Fill pastry-lined pan with desired filling. Place top crust over filling and trim 1/2 inch beyond  rim of pan. Seal edge by folding top crust under bottom crust; flute edge.  Bake at 400° F. for 15 minutes, reduce heat to 350° F. and continue baking for 30 to 45 minutes until done.  The Flaky Pastry crust may be used for any pie filling. For a one-crust pie, make one-half of the recipe.  For one pastry shell make exactly one half the recipe. Roll out as above and fit into pie pan. Prick surface of crust. Bake at 450° F. for 10 to 12 minutes.