Mills Inn Brown Soda Bread

Submitted by Marcia Brisson from Jared Gillins
From The Irish Heritage Cookbook, ed. Margaret M. Johnson

Ingredients:
2 cups coarse whole-wheat flour or 1 cup each wheat bran and old-fashioned oatmeal [I did the whole-wheat flour option]
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar
4 tablespoons cold butter
2 cups buttermilk

Directions:
Preheat oven to 400 degree Fahrenheit. Lightly grease a 9-inch round cake pan.

In a large bowl, stir the flours or wheat bran and oatmeal, salt, baking soda, cream of tartar, and sugar together. With a pastry cutter, 2 knives, or your fingers, cut or work the butter into the dry ingredients to the texture of coarse crumbs [you can also do this pulsing in a large food processor]. Make a well in the center and add the buttermilk. With a wooden spoon, mix until a soft dough is formed.

Turn the dough out onto a floured board and knead lightly, just enough to form a large ball. Flatten slightly. With a sharp knife, make a cross on the top. Place the dough in the prepared pan and bake until the bread is lightly browned and sounds hollow when tapped, 35 to 40 minutes.

Chocolate, Chocolate Chip Bundt Cake

Submitted by Courtney Mangum via Marcia Brisson
From Katherine Reed, Hypnobirthing Instructor Extraordinaire

Ingredients
1 package German chocolate cake mix
1 small (3.9 oz) package Jell-O INSTANT chocolate pudding mix
4 eggs
1/3 cup oil
1 tsp vanilla
1 cup sour cream
2 cups chocolate chips
½ cup hot water

Directions
Combine all ingredients up through sour cream, adding hot water just as all the ingredients are coming together. Once thoroughly mixed, add chocolate chips. Pour into a well-greased bundt pan. Bake at 350 degrees for 45 minutes. Check with a toothpick to make sure it’s completely done, and don’t overbake. Remove promptly from pan and let cool on a cooling rack. When cool, sprinkle with powdered sugar.

**Note from Marcia
It is best served warm the next day, the first day I could taste the powder from the pudding mix. I drizzled chocolate frosting on it but it was way too rich. I think it would be better with vanilla ice cream or whipped cream.

Sweet Potato Souffle

Submitted by Marcia Brisson
From Kathy Squires in the Civilian Conservation Corps cookbook

 

 

Main Ingredients
*4-5 sweet potatoes (3-5 cups mashed)
* 3 eggs (beaten)
*tsp. vanilla
*1/2 cup raisins
*1 1/4 cup sugar (or less)
1/4 tsp. salt
2 tsp. baking powder
1 stick butter (softened)

Topping Ingredients
*2/3 stick butter (softened)
*1/2 cup brown sugar
(cream butter and sugar together first)
*3 cups of Rice Krispies®
1/2 cup pecans (chopped)

Directions
1. Peel the sweet potatoes and cut them into thick slices. Take a 9x13 pan and spray it with cooking spray. Add a little water and add the sweet potatoes.
Cover with foild and cook at 350 degrees for 1 hr. When the potatoes are ready, mash them.
2. Combine mashed sweet potatoes with all other main ingredients.
3. Cook at 400 degrees for 20 minutes.
4. Remove and add the topping (a large spoon will help you spread it evenly).
5. Bake again at 400 degrees for 10 minutes.

Cedar Plank Salmon

Submitted by Marcia Brisson
Recipe card from http://www.mccormickandschmicks.com/

Ingredients
*Filet of fresh salmon (1-2 pounds)
*1 untreated cedar plank (available at most grocery stores)
*Lemon (sliced), black pepper, dill, garlic powder, salt, olive oil

Directions
1. Soak cedar plank under water approx. 20 minutes, while barbeque is heating. Medium heat recommended.
2. Season salmon to taste (pepper, spices, etc.). Lightly sprinkle olive oil on top of plank. Place salmon on soaked plank, skin side down. Place lemon slices on top.
3.Place in barbeque. A squirt bottle with warm water may be necessary to douse flame outbreaks around edges.
4.Cook approx. 8 mintues per pound. Cooking times vary depending on thickness of fish. Longer cooking times may be necessary because the plank absorbs more heat than items placed directly on grill.
5.Remove plank from barbeque. Serve and enjoy!

Sensational Peppermint Pattie Brownies

Submitted by Marcia Brisson
From http://www.hersheys.com/

Ingredients:
24 small (1-1/2 inch) YORK Peppermint Patties
1-1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup HERSHEY'S Cocoa
1 teaspoon baking powder
1 teaspoon salt

Directions:
1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.
2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.
3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.

Pumpkin Butterscotch Snacking Cake

Date tried: 1-24-05
From: Pamphlet
Submitted by: Mother Crumb

Ingredients
• 4 eggs
• 1 ½ cups light brown sugar, packed
• ½ cup vegetable oil
• 2 cups canned pumpkin (1 15 ounce can)
• 2 ½ cups all-purpose flour (can use 2 cups whole wheat flour and ½ cup all-purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 cups butterscotch morsels
• 2 cups chopped walnuts or pecans, divided

Directions
1. Grease a 9”x13” pan.
2. Preheat oven to 350 degrees.
3. Beat eggs, brown sugar, oil, and pumpkin together until smooth.
4. Sift dry ingredients together and add to wet mixture. Mix just until blended.
5. Add 1 cup of the nuts. Mix just until blended.
6. Spread batter into pan.
7. Sprinkle with the morsels and the remaining 1 cup of the nuts.
8. Bake at 350 degrees for 40 to 45 minutes.
9. Cool in pan on wire rack.

Mom Brown’s Homesteader Chocolate Cake

Date tried: June 1975
This is a versatile and easy cake to use for
Chocolate Cherry Cake
or as the Cake for Truffle
From: Belle Club presents Rib Stickers and Rib Ticklers
This is a compilation cookbook
from the Telephone Company
my mother worked for.
This was the 1st chocolate cake I made
from scratch when I was single.
Submitted by: Mother Crumb

Ingredients
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons vinegar
• 2/3 cup cooking oil
• 2 cups water
• 3 cups all-purpose flour
• 2/3 cup cocoa (can use 1/3 cup cocoa and 1/3 cup special dark cocoa)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar

Directions
1. Grease and flour a 9”x13” pan or 2 9” round cake pans
2. Preheat oven to 350 degrees
3. Combine wet ingredients and mix well.
4. Sift together dry ingredients. Mix into wet ingredients.
5. Pour into pan or pans.
6. Bake at 350 degrees for 35 minutes.

To make a Chocolate Cherry Cake

Ingredients
• 1 21 ounce can cherry pie filling

Directions
1. Turn the cake out to cool.
2. When it has cooled, cut into two layers using a serrated knife.
3. Spoon the cherry pie filling over the bottom layer.
4. Replace the top layer.
5. Make the frosting and pour over the cake.


Chocolate Frosting

Ingredients
• 1 cup sugar
• 1/3 cup milk
• 5 tablespoons butter
• 1 cup chocolate chips

Directions
1. In small saucepan, combine sugar, milk, and butter.
2. Bring to a boil. Boil for 2 minutes stirring constantly.
3. Remove from heat and add chocolate chips.
4. Stir until the chips are smooth and completely melted.
5. Pour over cake. Let it cool for 2 hours before serving.