Sugar-Free Orange Marmalade

Contributor: Wilma Anderson
2002 Cowley Cookbook

1 package sugar-free orange jello
5 T fructose
2 cups boiling water
1 orange

Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces of peel without the white membrane. Blend on low until orange and peel are chopped. Store in fridge. Makes 1 cup marmalade.

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Baking Powder Biscuits

Contributor: Wilma Anderson

2002 Cowley Cookbook

Heat oven to 425 degrees. 

4 cups flour

1 cup shortening

1 tsp salt

2 eggs, beaten

1 T sugar

1 1/2 cups milk

5 tsp baking powder

Combine flour, salt, sugar and baking powder in a large bowl. Cut in shortening. Mix eggs and milk together and add to flour mixture. Dough will be sticky. Knead lightly on a floured surface about 20 times. Roll and cut. Bake 10 minutes until light brown.  Makes 2 dozen

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Arlene and Wilma's Fool-Proof Whole Wheat Bread

Contributor: Wilma Anderson
2002 Cowley Cookbook

Makes 7 medium loaves

10-12 cups whole whate flour
2/3 cup oil
2/3 cup honey
6 cups warm water
2 T salt
2 T instant yeast
2 T dough enhancer
2 T gluten

Combine several cups of warm water, honey, oil and yeast in mixer. Mix on medium for 2 minutes. Add 2 or 3 cups more of lour, salt dough enhancer and gluten. Mix while sprinkling more flour, until sides of mixer bowl are clean. Mix for 8 minutes. Remove and put in well-greased pans. Let rise until double. Bake 40-45 minutes at 350 degrees. Top with be golden brown. Brush top with butter or shortening.

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Tomato Pepper Soup

Contributor: Wilma Anderson
2002 Cowley Cookbook

Use blender to chop vegetables in water, then drain.

6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules

Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.

Yields 7 quarts.

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Cherry Pie Salad

Contributor: Wilma Anderson
2002 Cowley Cookbook

1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool-Whip
1 (20 oz) can crushed pineapple, drained
1 (16 oz) can cherry pie filling
1 cup chopped pecans or walnuts
2 cups miniature marshmallows

Mix milk, Cool-Whip, pineapple, pie filling, nuts and marshmallows in a large bowl. Chill before serving. Serves 8-10.

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Fried Cabbage

Contributor: Wilma Anderson
2002 Cowley Cookbook

2 slices bacon
2 quarts coarsely shredded cabbage
1/4 tsp salt
dash of pepper
2 T vinegar
2 T water

Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to 25 minutes, until cabbage is tender. Crumble bacon over top.

Makes 6 servings.

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Red Pickled Eggs

Contributor: Wilma Anderson
2002 Cowley Cookbook

5 medium beets, cooked, peeled and quartered
1 1/2 cups vinegar
5 T sugar
1/2 tsp garlic powder
1 1/2 tsp pickling spice
3/4 tsp salt
8 hard boiled eggs, peeled

Mix together beets, vinegar, sugar, garlic, salt and pickling spice. Let stand 45 minutes. Place eggs in a large jar; add beats and other marinade ingredients. Cover and refrigerate for 2-3 days.  Makes 8 servings.

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Orange Julius

Contributor:  Wilma Fisher
CC Original

3 oz. frozen orange juice
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-6 ice cubes

Mix in blender.  Cover and blend until smooth, about 30 minutes.

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Jen's Raised Doughnuts

Contributor:  Wilma Anderson
CC Original

"Many years ago when we were in the Young Women's program we made these doughnuts for a party.  They went over big and I have maid them many times since.  Recipe from Jen Baird."

1 pkg yeast
1 T sugar
1 cup flour
1/2 cups lukewarm water
2 cups scalded milk
1 cup sugar
1/2 cup shortening
1/2 tsp soda
1 tsp salt
1 tsp nutmeg
2 beaten eggs
5 1/4 cups flour

Mix yeast, 1 T sugar, 1 cup flour and 1/2 cup lukewarm water and let set.  Add 1 cup sugar to the 2 cups scalded milk, 1/2 cup shortening, 1/2 tsp soda, 1 tsp salt and 1 tsp nutmeg.  Let cool while yeast is rising, then mix all together.  Add beaten eggs and 5 1/2 cups flour.  Dough will be sticky.  Cover and let rise until double.  Roll out on floured board and cut.  Let doughnuts rise 1 hour in a warm place.  Fry in fat and glaze while hot.

Glaze:

1 envelope Knox gelatin
1/2 cup water
1 tsp vanilla
1 lb powdered sugar

Just mix together.


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Oatmeal Molasses Raisin Bread

Contributor:  Wilma Anderson
CC Original

3 cups oatmeal
2 tsp salt
2 T shortening
1 cup raisins
1 quart boiling water
1/2 cup mild molasses
2 envelopes yeast
1/2 cup lukewarm water
6-7 cups flour

In large mixing bowl, combine oats, salt, shortening, raisins and boiling water.  Add molasses and beat well.  Let cool.  Soften yeast in water with 1/2 tsp sugar.  Stir into oat mixture.  Stir in enough flour for a stiff, easy-to-handle dough.  Let rise until double.  Put in 3 loaf tins.  Bake at 350 degrees for 40 minutes.  Grease tops when done.

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Whole Wheat Banana Bread

Contributor Wilma Anderson
CC Original

"This recipe came from Opal Harston, but she doesn't remember ever having it.  It's good anyway!"

Cream together and beat well:

3/4 cup butter
4 cups packed brown sugar

Add:
6 large  bananas
6 eggs
3/4 tsp salt
1 tsp vanilla

Dissolve 2 tsp soda in 6 T sour milk

Add 6 cups whole wheat flour alternately with milk.  Add nuts.  Bake at 350 degrees for 40 minutes.  Makes 6-7 small loaves.

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Whole Wheat Pancakes

Contributor:  Wilma Anderson
CC Original

1 1/2 cups whole wheat flour
1 T baking powder
1 tsp salt
1/2 cup dry m ilk
1/4 cup oil
2 beaten eggs
water to right consistency

Stir dry ingredients together.  Add liquid ingredients and water until dough is right to pour pancakes on griddle.

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