Home of the Original Mitchell Bakery Recipes
Combine sugar, syrup, salt, and water in sauce pan and boil until 240° F. Add peanuts and cook until peanuts are brown or 300°. Remove from heat, add soda, stir well and spread on greased slab or cookie sheet. Let cool.
Also See
Original Recipe
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 2 1/4 cup | sifted flour | 2 1/4 lbs. |
| 3 teaspoons | baking powder | 2 ozs. |
| 1 teaspoon | salt | 2/3 oz. |
| 1/2 teaspoon | mace | 1/6 oz. |
| 1/2 cup | sugar | 1 lb. |
| 1/2 cup | butter | 1 lb. |
| 1/2 cup | finely cut candied cherries | 12 ozs. |
| 1/4 cup | finely cut candied pineapple | 8 ozs. |
| 1 cup | chopped walnuts | 1 lb. |
| 3/4 cup | milk | 3/4 qt. |
| 3 | eggs, separated | 12 |
| 1/4 cup | sugar | 8 ozs. |
Sift flour with baking powder, salt, mace and 1 lb. sugar. Cut in butter with pastry blender. Stir in fruit and nuts. Add milk to well-beaten egg yolks and combine with flour mixture. Beat egg whites until soft peaks form. Gradually add 8 ozs. sugar and beat until stiff. Fold into batter. Pour into greased 9x5x3″ loaf pans. Bake in moderate oven, 350° F. for 60 to 65 minutes. Cool on rack. Your customers will howl for more.
Also See
Original Recipe
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 2 1/4 cups | sifted flour | 2 1/4 lbs. |
| 1 teaspoon | salt | 2/3 oz. |
| 2 teaspoons | baking soda | 1 1/3 oz. |
| 1 teaspoon | cinnamon | 1/3 oz. |
| 1/2 teaspoon | ground cloves | 1/6 oz. |
| 1 teaspoon | ginger | 1/3 oz. |
| 3/4 cup | soft shortening | 1 1/4 lbs. |
| 1 cup | brown sugar, packed | 1 1/2 lbs. |
| 1 | egg, unbeaten | 6 1/2 oz. |
| 1/4 cup | molasses | 8 oz. |
| granulated sugar | as required |
Sift flour, salt, soda, cinnamon, cloves, ginger. Mix shortening with brown sugar and egg until light and fluffy. Mix in molasses, then flour mixture. Refrigerate at least 1 hour. Start heating oven to 375° F. Shape dough into one inch balls; dip one side of each into granulated sugar. Place, with sugar sides up, three inches apart on greased cookie sheet. Sprinkle each with a few drops of water. Bake 10 to 12 minutes or until done.
Also See
Original Recipe
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 1 cup | finely chopped suet | 1 1/2 lbs. |
| 1/2 cup | molasses | 1 pt. |
| 1/2 cup | brown sugar | 12 oz. |
| 3 1/2 cups | flour | 3 lbs. 6 oz. |
| 1 teaspoon | cinnamon | 1/3 oz. |
| 1/2 teaspoon | nutmeg | 1/6 oz. |
| 1/2 teaspoon | cloves | 1/6 oz. |
| 2 teaspoons | baking soda | 1 1/3 oz. |
| 1 cup | sour milk | 1 qt. |
| 1 | lemon, rind and juice | 4 |
| 1 lb. | seedless raisins | 4 lbs. |
| 1/2 lb. | figs | 2 lbs. |
| 1/2 lb. | pitted dates | 2 lbs. |
| 1/2 cup | flour | 8 oz. |
Mix together suet, molasses and brown sugar. Sift together flour, cinnamon and nutmeg and cloves. Add baking soda to sour milk. Add the milk and flour alternately to suet mixture. Add the rind and juice of lemon. Chop or grind together raisins, figs and dates. Mix with 8 oz. flour. Add fruits to batter. Pour into well greased pudding molds. Cover tightly. Steam 2 1/2 hours on a rack over boiling water. Cool. Wrap with aluminum foil and seal. Freeze. May be sold frozen and suggest steaming at home for 1 1/4 hours. To be sold as gifts, wrap in muslin or several thicknesses of cheesecloth. Tie at the top with string. Coat with melted paraffin. Cool. Trim with ribbon and greens. Puddings wax sealed this way keep indefinitely.
Also See
Original Recipe
| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 2 cups | shelled Brazil nuts | 2 lbs. |
| 1/2 lb. | pitted dates | 2 lbs. |
| 1 1/2 cups | whole candied cherries | 2 1/4 lbs. |
| 1 1/2 cups | diced candied pineapple | 2 1/4 lbs. |
| 3/4 cup | flour | 12 oz. |
| 3/4 cup | sugar | 1 1/4 lbs. |
| 1/2 teaspoon | baking powder | 1/3 oz. |
| 1/2 teaspoon | salt | 1/3 oz. |
| 3 | eggs | 1 1/4 lbs. |
| 1 teaspoon | vanilla | 1/2 oz. |
Put into a large bowl shelled Brazil nuts, whole or coarsely chopped pitted dates, whole or cut into pieces, whole candied cherries and diced candied pineapple. Sift together flour, sugar, baking powder and salt over nuts and fruit. Mix until well coated. Beat eggs until foamy. Add vanilla. Stir into nut-fruit mixture until well blended. Turn into greased and waxed paper lined pans 9x5x3″. Spread evenly in pans. Bake in a slow oven, 300° F. 1 hour and 45 minutes. Cool. Wrap in aluminum foil. Refrigerate or seal and freeze.
Also See
Original Recipe
