2 ¼ to 3 ¼ cups flour1 package active dry yeast½ cup butter¼ cup milk¼ cup water2 tablespoons sugar½ teaspoon salt2 eggs1 tablespoon finely-shredded orange zest¾ cup golden raisinsmilkapricot jam In a large mixing bowl, combine 1 ½ cups flour and yeast; set aside. In medium saucepan, heat butter, the ¼ cup milk, water, sugar,… Continue reading Orange Raisin Brunch Bread
Chocolate Oblivion Truffle Torte
An amazingly short list of ingredients: 1 pound bittersweet chocolate½ pound unsalted butter6 large eggs Heat oven to 425°. Grease a springform pan, or line it with waxed paper. Melt chocolate and butter together; place in a large bowl. Let cool before proceeding. With an electric beater, in a separate bowl, beat the eggs for… Continue reading Chocolate Oblivion Truffle Torte
Light Golden Cake
My spouse’s mom again! She herself was not impressed by her ability to bake from scratch; it was just the way one did things. Over years of baking this cake for various occasions, she had a couple of simple variations on the basic recipe, which I have included below. It is one of the old… Continue reading Light Golden Cake
Christmas Ornament: Salt Dough Gingerbread Man
This recipe is all about making a very cute Christmas ornament with materials you may have in your house right now. I think this is the only recipe in the Blond Box intended to make something inedible. If you would like to use one of the other recipes to make something inedible, good luck, because… Continue reading Christmas Ornament: Salt Dough Gingerbread Man
Old-Fashioned Brown Rice Pudding (Custard)
3 eggs½ cup sugar3 cups milk, scalded¼ teaspoon salt½ teaspoon vanilla extract1 ½ cups cooked brown rice½ cup raisinsground nutmeg Preheat oven to 350°. Grease a shallow baking dish, 13" x 9". Beat eggs, add the sugar, and beat until smooth. Pour in scalded milk, salt and vanilla. Add rice and raisins. Pour into prepared… Continue reading Old-Fashioned Brown Rice Pudding (Custard)
Apple Cider Doughnuts
There is an orchard we know of, where every autumn they make apple cider donuts when the apples come in. If we are passing by, we will stop in for their doughnuts. This recipe, unfortunately, is not their recipe, which nevertheless might be good anyway. I don’t know if we ever will make this recipe,… Continue reading Apple Cider Doughnuts
1-2-3 Shortbread (Imperial Sugar)
2 sticks butter, softened3 cups all-purpose flour¾ cup granulated sugarraspberry or strawberry jam Preheat oven to 325°. Knead the flour into the softened butter, then knead in the granulated sugar. Press firmly into well-greased 8" square pan. Bake for 40 to 45 min. at 325°, or until a delicate brown. While still hot, cut in… Continue reading 1-2-3 Shortbread (Imperial Sugar)
Chocolate Cut-Out Cookies
(Adapted from “Mom’s Old-Fashioned Sugar Cookies”) 8 ½ cups flour6 cups sugar2 cups Crisco1 ½ cups milk3 cups cocoa3 eggs2 teaspoons baking soda1 teaspoon salt4 teaspoons vanilla In a large bowl, make a nest out of the flour. Combine all other ingredients in a separate bowl and pour into the center of the nest. Stir… Continue reading Chocolate Cut-Out Cookies
Mom’s Chocolate Cake
This is one of those old family recipes, handed down from my spouse’s mother. It is from before the time when science discovered that trans-fats are no good for you, and before the reformulation of Crisco to exclude them from the product. This new formula has not proved to be a problem for any of… Continue reading Mom’s Chocolate Cake
Banana Bread (Laurel’s Kitchen)
This is a recipe that came out of a book and, slightly altered, has persisted as a regular part of our family’s cooking repertoire. It’s a really good banana bread, and has a far, far better flavor than any banana bread mix available in supermarkets. Juice of 1 lemon3 very ripe bananas½ cup brown sugar½… Continue reading Banana Bread (Laurel’s Kitchen)
Recipes out of the Blond Box 