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That Old Time Cooking
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About this ebook
New England Cooking at its best. Roasting turkey in a brown paper bag. Soups and chowder. The recipes in this book are some of my old favorites. Some date back to when I was ten years old. That would be fifty eight years old as of the printing of this book.
A few are ones I came up with and others are ones my grandmother taught me.
Don’t get flour or shortening on your E-Reader.
Yawl hear?
Author
Robert Stetson
I am a retired person living in Massachusetts. My background is extremely diverse. I have worked a Computer Systems Design Engineer, an Auxiliary Police Officer, and many other jobs. I have been a Microsoft Certified Systems Engineer working for 3 different fortune 500 companies, served as a representative at ANSI, ECMA and other standards organizations.. I was/am a licensed Private Detective in two states, a Licensed Real Estate Broker and now write as my full time occupation in books on a variety of fact and fictional topics.
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Book preview
That Old Time Cooking - Robert Stetson
Chapter 1 BREADS DONUTS MUFFINS
Chapter 2 CHINESE
Chapter 3 DESERTS
Chapter 4 MEATY ENTREES
Chapter 5 SOUPS
Chapter 6 SIDES
Chapter 7 HOLIDAYS
Chapter 8 TIPS
Chapter 1 BREADS DONUTS MUFFINS
These recipes are high in carbohydrates, but they sure taste good. Hope you enjoy some of these as much as I do.
ALMOND COOKIES
INGREDIENTS:
1/2 cup Butter or Margarine, softened
1/2 cup White Sugar
1 Egg
1 1/4 cups Flour
1/2 cup Ground Almonds
2 tsp. Amaretto Liqueur
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C)
In large bowl, mix the Butter or Margarine and Sugar. Add Egg, amaretto, and almonds.
Gradually mix in the flour.
Drop batter with a tsp. 2 inches apart on an ungreased cookie sheets.
Bake 5 to 8 minutes in a preheated oven, or until cookies are light tan.
APPLE FRITTERS
INGREDIENTS:
1 Egg
½ cup Milk
2 tsp. Sugar
1 tsp. Cinnamon
1 cup Sour Cream
1 cup self-rising Flour
DIRECTIONS:
Slice peeled apples about ¼ inches thick. Dip in the batter
Put in frying pan with about 1/8 inch of Oil in the bottom
Fry on each side for about 1 minute
Dust with confectionary Sugar on top
CINNAMON ROLLS
INGREDIENTS:
1/2 cup Warm Water
2 pg. Dry Yeast
8 cups Flour
1 cup Sugar
1/4 cup Cinnamon
1 pg. Instant Vanilla Pudding
2 cups Milk
1 stick Melted Butter or Margarine
2 Eggs
1 tsp. Salt
DIRECTIONS:
Mix Water, yeast, and Sugar.
Make pudding mix.
Add Butter or Margarine, Eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead.
Cover and let rise until double (about 1 hour). Pack it down and let it rise again.
On a floured surface, roll out to a 1/4 inch thick rectangle. Spread 1/2 cup melted Butter or Margarine over surface.
Mix cinnamon and Sugar. Spread leaving a 1-inch margin along the long edge roll up tightly, starting from a long side.
Press together along the edge that’s not covered with cinnamon Sugar. Slice at 1 inch intervals and place them on a greased baking pan 1 1/2 inches apart.
Cover and let rise until double again.
Bake at 350 degrees for 15-20 minutes or until golden brown.
Frost rolls with cream Cheese frosting.
CORN BREAD
INGREDIENTS:
1-1/4 cups all-purpose flour
¾ cups Corn Meal
¼ cup Sugar
2 tsp. baking Powder
½ tsp. salt (optional)
1 cup milk
¼ cup Vegetable Oil
1 Egg beaten
DIRECTIONS:
Combine dry ingredients. Add Oil, milk and Egg. Mix.
Use a 9 inch cake pan
Preheat oven to 400 degrees
Bake 20 to 25 minutes or until surface is golden brown
toothpick should come out clean
CREAM CHEESE FROSTING
Great with Carrot Cake or Hot cinnamon rolls.
INGREDIENTS:
1
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