Mount Washington Hot Bread
Bran Buttermilk Muffins
Kenyon Carrot Cake
Whole Wheat Irish Soda Bread
Maltex Date Bread
Orange Nut Bread
Butterscotch Bars
Date Bars
Hermits
Oatmeal Cookie Mix
High Protein Peanut Butter Cookies
Apple Crisp
Applesauce Cake
Perfect Bread Pudding
Speedy Cheesecake Pie
Chunky Granola
Peanut Butter Fudgies
Cheese Strata
Quiche Lorraine

Mount Washington Hot Bread (an old Onaway recipe acquired by the Senior Hiking Club)

1 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1-2 tsp. cinnamon
1 egg
1/2 cup milk
3 tsp. shortening or vegetable oil 1.  Mix and sift together the dry ingredients. 2.  Mix together the egg and milk. 3.  Add to the dry ingredients. 4.  Add shortening. 5.  Beat at high speed for 2 minutes, scraping bowl. 6.  Pour into an 8” greased and floured square pan. 7.  Sprinkle top with additional cinnamon and sugar (how much?). 8.  Bake at 350° for 25-30 minutes until golden brown. Cut into 9 good-sized hot pieces and serve with lots of butter. (Written in pen beside recipe: Triple recipe for 10” x 14” pan)

Bran Buttermilk Muffins

2 cups boiling water
5 tsp. baking soda
1 cup melted shortening or oil
2 cups sugar
4 eggs
5 cups flour
2 cups All Bran or Grapenuts
2 cups wheat germ
2 cups 40% Bran Flakes
1 tsp. salt
2 cups raisins or chopped dates
1 quart buttermilk 1.  Add boiling water to baking soda; add shortening and cool to lukewarm.2.  Add sugar and eggs. 3.  Combine flour, cereals, wheat germ, salt, and raisins. 4.  In a large bowl, pour lukewarm mixture over dry ingredients. 5.  Add buttermilk and stir to moisten.  Do not beat. 6.  Bake in greased muffin tins at 375° for 20 minutes. 7.  Can be stored covered in refrigerator up to 6 weeks.

Kenyon Carrot Cake

3 cups grated carrots or the equivalent cooked squash or pumpkin
1 cup nuts
1 cup chopped dates or raisins
1 1/2 cups oil
3 cups whole wheat flour
2 cups brown sugar
1 cup coconut (optional)
4 eggs
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. vanilla
1 tsp. soda
1tsp. salt
1/3 cup buttermilk (or  1 tsp. vinegar)
1.     Mix well all the wet ingredients in a large bowl.
2.     Mix and sift all the dry ingredients and add to the wet mixture.
3.     Blend,
4.     Pour into two greased and floured bread pans.
5.     Bake at 350° for 1 hour and 30 minutes, or until done.

Whole Wheat Irish Soda Bread

1 cup whole wheat flour
3 cups all purpose flour
1-2 tsp. salt
1 tsp. baking soda
3/4 tsp. baking powder
1 1/2 –2 cups buttermilk (substitution: Use 1 1/3 Tbs. vinegar plus regular milk to make 1 cup buttermilk – double for this recipe). 1.  Sift all the dry ingredients together.  2.  Add the buttermilk to make a stiff kneadable dough.  Knead 3-5 minutes on floured board. 3.  Form into a ball and place on greased baking sheet. 4.  Press our to flatten somewhat to a thickness of 2” round. 5.  Cut a cross (+) end to end across loaf with a sharp knife. 6.  Bake in 375° oven for 35-50 minutes. (Raisins may be added and more whole wheat flour, or all white flour.)

Maltex Date Bread

1 1/2 cups boiling water
1 cup chopped dates (or raisins or prunes, chopped fine)
1 cup Maltex cereal, uncooked
3/4 cup sugar
1 1/2 cups sifted flour
2 tsp. baking soda
1 tsp. salt
1 egg beaten
2 Tbs. oil or melted shortening 1.  Combine boiling water, dates and Maltex in a large bowl. 2.  Let stand about 15 minutes. 3.  Sift together sugar, flour, soda, and salt. 4.  Add dry ingredients, beaten egg and melted shortening to date mixture. 5.  Mix only until blended. 6.  Turn into well-greased 8 1/2’ x 4 1/2” x 2 1/2” loaf pan. 7.  Bake in preheated 350° oven for 55 minutes or until tests done. 8.  Let stand in pan for 5 minutes; remove and continue cooling on wire rack.

Orange Nut Bread

2 1/4 cups sifted flour
3/4 cup sugar
2 1/4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
3/4 cup chopped nuts
1 Tbs. grated orange peel
1 beaten egg
3/4 cup orange juice
2 Tbs. cooking oil 1.  Sift together dry ingredients. 2.  Stir in nuts and orange peel. 3.  Combine egg, orange juice and oil. 4.  Add to dry ingredients stirring until just moistened. 5.  Pour into greased 8 1/2” x 4 1/2” x 2 1/2” loaf pan. 6.  Bake in preheated 350° oven for 55 minutes or until done. 7.  Remove from pan and cool.

Butterscotch Bars

1/2 cup butter or margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour
1 cup chopped walnuts
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded coconut (optional) 1.  In saucepan combine butter and brown sugar. 2.  Cook over low heat until bubbly, stirring constantly.  Cool. 3.  Add eggs to cooled mixture, one at a time, beating well after each. 4.  Add vanilla. 5.  Sift together dry ingredients. 6.  Add dry ingredients, coconut and nuts to brown sugar mixture; mix thoroughly. 7.  Spread in greased 15 1/2” x 10 1/2 “ x 1” jelly roll pan. 8.  Bake in 350° oven about 25 minutes or until done. 9.  Cut in bars while warm; remove from pan when almost cool. Makes three dozen.

Date Bars

1/2 cup shortening or butter
1 cup brown sugar
1 1/2 cups flour, sifted
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups Quick Oats
1 Tbs. water
1 recipe date filling (see below) 1.  Cream together shortening and sugar. 2.  Sift dry ingredients. 3.  Stir into creamed mixture. 4.  Add oats and water; mix well until crumbly. 5.  Firmly pat 1/2 mixture in greased 13” x 9” x 2” pan. 6.  Spread with date filling. 7.  Top with remaining crumbs and pat smooth. 8.  Bake in 350° oven about 35 minutes. 9.  Cool and cut into bars or squares. Makes 32 1 1/2” squares. Date filling: In saucepan combine 2 1/2-3 cups pitted dates, 1 1/2 cups water and 2 tsp. vanilla.  Cover; cook, stirring often until it is consistency of jam (about 8 minutes).

Hermits

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. cloves (ground?)
3/4 tsp. ginger
1/2 cup raisins
1/2 cup chopped walnuts (optional) 1.  Mix well the shortening, sugar, the egg and molasses. 2.  Sift flour, baking soda, cinnamon, cloves and ginger; stir into shortening mixture. 3.  Shape into sausage rolls 2” in diameter. 4.  Place in un-greased jelly roll pan. 5.  Press down lightly with fork or fingers to 1/2 “ thickness or less. 6.  Bake in 350° oven for 15 minutes. 7.  Sprinkle with granulated sugar and cut while still warm.  Makes about 21-30 2”-3” bars.

Oatmeal Cookie Mix

Put through a coarse sieve:             1 gallon             2 gallons
White sugar                                   1 1/2 cups         3 cups
Brown sugar                                   1 1/2 cups        3 cups
Sifted flour                                      3 cups              6 cups
Salt                                               2 tsp.                4 tsp.
Baking soda                                   2 tsp.                4 tsp.
Baking powder                                1 tsp.                2 tsp. Cut in:
Shortening                                      2 cups              4 cups Add:
Rolled oats                                     6 cups              12 cups
Mix well; store in a cool place.
Four dozen oatmeal cookies: 2 eggs, beaten
2 tsp. vanilla
4 cups oatmeal cookie mix
1 tsp. cinnamon 1.  Combine above ingredients; mix well. 2.  Drop teaspoonfuls onto greased baking sheet; flatten with fork. 3.  Bake in 350° oven about 12 minutes. Options: Add chopped nuts, raisins, coconut, chocolate chips, sunflower seeds.

High Protein Peanut Butter Cookies

Cream together until fluffy:
1 1/2 cups shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup honey
1 1/2 cups peanut butter
3 eggs
1 tsp. vanilla Sift together and add:
2 1/2 cups whole wheat flour
1 cup dry milk solids
1 cup wheat germ
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda 1.  Chill dough. 2.  Roll into 1” balls and place on greased cookie sheets. 3.  Flatten with fork dipped in flour. 4.  Bake in 375° oven for 8-10 minutes.
Makes 6-7 dozen cookies.

Apple Crisp

4 cups sliced pared apples or 1 #2 can sliced apples drained
1/4 cup orange or lemon juice
1 cup brown sugar
3/4 cup flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter
dash salt 1.  Mound apples in a 9” buttered baking dish. 2.  Sprinkle with orange or lemon juice. 3.  Topping:  Combine sugar, flour, spices and salt. 4.  Cut in butter until mixture is crumbly; scatter over apples. 5.  Bake in moderate (375°) oven 45 minutes or until apples are done and topping is crisp. 6.  Serve warm with cream or vanilla ice cream. Serves 6.

Applesauce Cake

1 cup applesauce
7/8 cup brown sugar
1/2 cup melted shortening or cooking oil
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves (ground?)
1/2 cup raisins
1/2 cup chopped nuts 1.  Mix thoroughly the applesauce, sugar, and melted shortening. 2.  Sift into a large bowl the flour, soda, salt, cinnamon, ginger and cloves. 3.  Add the raisins and nuts. 4.  Add the applesauce mixture to the flour mixture and blend well. 5.  Spoon into a greased and floured 9” square pan. 6.  Bake in 350° oven about 40 minutes. 7.  Serve with whipped cream or frost. Serves 8.  Double the recipe if you want to make a larger or layer cake.

Perfect Bread Pudding

2 cups 1” day-old bread cubes1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins 1.  Combine milk and eggs; pour over bread cubes. 2.  Stir in remaining ingredients. 3.  Pour mixture into 8” round baking dish. 4.  Place baking dish in a larger shallow pan; pour in 1” hot water. 5.  Bake in 350° oven about 45 minutes or until knife inserted halfway between center and outside comes out clean. Serves 6.

Speedy Cheesecake Pie

Crust:
1 1/4 cups plain or cinnamon graham cracker crumbs
1/4 cup melted butter or margarine Combine graham cracker crumbs with melted butter or margarine.
Press into buttered 8” pie plate building up sides. Filling:
1 8 oz. pkg. cream cheese
1/2 cup sugar
1 Tbs. lemon juice
1/2 tsp. vanilla
dash salt
2 eggs Soften cream cheese; beat until fluffy.
Gradually add sugar, lemon juice, vanilla and salt.
Add eggs one at a time; beat after each addition.
Pour filling into crust.
Bake in slow (350°) oven until set about 25-30 minutes Topping:
1 cup dairy sour cream
2 Tbs. sugar
1/2 tsp. vanilla 1.  Combine sour cream, sugar and vanilla. 2.  Spoon over top of pie.  3.  Bake 10 minutes longer. 4.  Cool and chill several hours. Serve with strawberries, peaches, or blueberries.

Chunky Granola

Preheat oven to 350°
Place 6 cups old-fashioned rolled oats on un-greased 9” x 13” pan.
Bake 10 minutes.  Remove from oven and stir in:
1/2 cup sunflower seeds or nuts
1/2 cup coconut
1/2 cup wheat germ
1/2 cup powdered milk Add to dry mixture:
2/3 cup honey
2/3 cup oil
1 tsp. vanilla Stir thoroughly and coat well.
Bake 10-15 minutes, stirring every 3-5 minutes until uniformly golden.
Do not overbake.
Let cool in pan undisturbed, then break into chunks
Chopped dates, raisins, dried fruits or other nuts and seeds may be added. Makes 2 1/2 quarts.

Peanut Butter Fudgies (a good protein snack that’s better than candy)

1 cup natural peanut butter
1 cup dry milk powder
1/2 cup honey
(shredded coconut) Since peanut butters may vary in oiliness, you may have to add more dry milk or increase the peanut butter until you get a stiff dough that can be shaped with the fingers. 1.  Blend peanut butter, milk powder and honey thoroughly. 2.  Roll into balls in some shredded coconut or pat into a shallow pan and cut into squares. 3.  Chill to set shape
Options:  Add raisins, chocolate bits, nuts or seeds.

Cheese Strata

6-8 slices of bread without crusts
1/2 lb. sharp cheese sliced 1/8” thick
softened butter
1/4 cup chopped onion (approx.)
4 eggs or more if needed
2 1/2 cups milk or more if needed
3/4 tsp. salt
1/2 tsp. mustard 1.  Butter the bread and make sandwiches with the cheese; cut into halves or quarters; butter tops of each sandwich. 2.  Place sandwiches in a greased baking dish. 3.  Dissolve dry mustard and salt in the milk. 4.  Beat the eggs and add to the milk. 5.  Saute onions in some butter and add to the milk mixture. 6.  Pour milk mixture over sandwiches; let stand 45 minutes to an hour. 7.  Bake in 350° oven for 40 minutes or longer until puffed up and golden brown. 8.  Serve hot. Serves 6.

Quiche Lorraine

1 9” unbaked pastry shell
1 cup ham cubed or cooked bacon, or chopped fresh spinach
2 cups Swiss cheese, shredded
1 Tbs. flour
1/2 tsp. salt
dash nutmeg
3 eggs, beaten
1 3/4 cups milk or 1 1/2 cups light cream
finely chopped onion 1.  Bake shell in hot oven450° for 7 minutes. 2.  Remove and turn oven down to 325°. 3.  Place ham evenly in shell; add cheese. 4.  Combine remaining ingredients and pour over ham and cheese. 5.  Bake in slow (325°) oven 35-40 minutes until almost set in center. 6.  Cool 10-15 minutes before serving. Serves 6-8