Category: Recipes

Banana Nut Bread Image

Banana Nut Bread

Mr. GreenBread, Home Recipes, Recipes

Brown Sugar        –         1 lb.

Shortening          –          1 lb.

Bread Flour         –          1 1/2 lbs.

Bananas               –         2 lbs.

Salt                    –           1/2 oz.

Soda (baking soda)  –    1/2 oz.

Cinnamon              –       1/4 oz.

Nuts                    –          1/2 lb.

mix

add

  • eggs                    –         14 oz.

Top with nuts

Also See

Original Recipes

Banana Nut Bread Recipe
1. Banana Nut Bread
Banana Nut Bread Recipe 2
2. Banana Nut Bread
Macaroonies Imagge

“Macaroonies”

Mr. GreenCookies, Home Recipes, Recipes

Adapted by Ann Pillsbury

Crisp macaroons with morsels of chocolate.

BAKE at 325° for 12 to 15 minutes.

MAKES about 3 dozen cookies.

  • 2 eggs
  • 1/8 teaspoon salt
  • 3/4  cup sugar
  • 1/2 cup Pillsbury’s BEST All Purpose Flour
  • 1 tablespoon Land O”Lakes Butter, melted
  • 2 cups flaked coconut
  • 1 6-oz. pkg. (1cup) Nestle’s Semi-Sweet Chocolate Morsels
  • 1 teaspoon grated lemon or orange rind
  • 1 teaspoon Burnett’s Pure Vanilla

Beat eggs and salt until foamy.  Gradually add sugar; continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter.  

Stir in coconut, chocolate morsels, lemon rind and vanilla.  Drop dough by rounded teaspoonfuls onto lightly greased and floured cookie sheets.  

Bake at 325° for 12 to 15 minutes until delicately browned.  Cool 1 minute; remove from cookie sheet.

Also See

Original Recipe

Macaroonies Recipe
Macaroonies
Red Toffee Apples Image

Red Toffee Apples

Mr. GreenCandy, Recipes

(A)

  • 3 lbs. sugar
  • 2 lbs. (1/2 lb. Pete) glucose
  • 1 pt. water

Preparations

  1. Greased flat pans
  2. Red vegetable coloring (paste or liquid)
  3. Oil of anise or oil of cinnamon for flavor.
  4. Prepare apples with stick inserted.

Step I

Put (A) in kettle and mix well.  Cook to 310° F.

Step II

Take off fire at 310° F. and place kettle on open-end can;  add coloring and flavor to desired taste.

Step III

Toffy apples are dipped in the same manner as caramel apples (Lesson XII).  Place dipped apples on greased pans.

Special comment

  1. Toffy apples should be sold the same day as prepared, especially in hot, humid weather, as coating tends to become soft and sticky.
  2. This is a very inexpensive method for making dipped apples.  These apples are a great favorite with young children.

Also See

Original Recipe

Red Toffee Apples recipe page 1
1. Red Toffee Apples
Red Toffee Apples recipe page 2
2. Red Toffee Apples
Peppermint Patties Image

Peppermint Patties

Mr. GreenCandy, Cookies, Recipes

3 lbs. fondant

Preparation

  1. Obtain candy patty funnel and stick
  2. Rubber mats or wax paper dusted with cornstarch.
  3. Coloring and flavoring as desired

Step I

Place fondant in a double boiler and stir intermittently while heating.  The correct temperature of the fondant for making patties is about as hot as your fingers can stand it.

Step II

The coloring and flavoring is added while heating.  Any flavoring may be added (as mint) to the desired taste.

Step III

After heating to correct temperature the fondant is poured into the funnel with the stick placed at the bottom of funnel.

Step IV

The patties are dropped on wax paper as follows:  By lifting the stick up, the fondant drop out forming the patty.  A series of patties are made by an up and down motion of the stick while moving the funnel.

Special Comments

  1.  Care must be exercised to get the proper temperature of the fondant.  If too hot, the mints will not hold their oval shape when dropped.
  2. Overheating will cause white spots to form on patty.
  3. A rubber mat is recommended in order to form corrugations on the bottom of patties–this will prevent them from sticking together when packed.
  4. Dropping mints from funnel will require a little practice, but after a few tries, the technique will be mastered.

Also See

Original Recipe

Peppermint Patties Recipe page 1
1. Peppermint Patties
Peppermint Patties Recipe page 2
2. Peppermint Patties
Rocky Road Image

Rocky Road

Mr. GreenCandy, Marshmallows, Recipes

(A)

  • 3 lbs. French vanilla chocolate

(B)

  • 2 lbs. square marshmallows

(C)

  • 1 lb.  cut Pecans

Preparation

  1. Obtain double boiler
  2. Obtain large flat pan
  3. Obtain two medium flat pans
  4. Line the two small pans with wax paper

Step I

Break or shave (A) into small parts and place in double boiler.  Bring water in double boiler to a boil.  Stir chocolate until melted.

Step II

Now chocolate must be cooled to the correct temperature, which is approximately 75° F.  To cool chocolate pour melted chocolate into large pan.  Smear chocolate back and forth with hands preferably in a cool room.

Step III

Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.

Step IV

Lift the mixture out on the wax paper covered pans.  Level off with hands.  (Marshmallows are all stuck together.  Do not separate.)

Step V

Place in ice box.  After chocolate hardens, cut around edges of pan and tip out on table.  Strip wax paper off and cut into 2 inch squares.

Special Comments

  1. Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
  2. If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
  3. This is strictly a winter-time candy.
  4. Store in a cool place.

Also See

Original Recipe

Rocky Road Recipe page 1
Rocky Road Page 1
Rocky Road Recipe page 2
Rocky Road Page 2
Pecan Glaze

Pecan Glaze’

Mr. GreenCandy, Recipes, Topping

(A)

  • 4 lbs. sugar 
  • 3 1/2 lbs. glucose
  • 1 1/2 pts. water

(B)

  • 3 lbs. pecan halves (not salted)
  • 1/4 lb. butter

(C)

  • 1 oz. salt

Preparation

  1. Obtain large copper kettle
  2. Grease marble slab with pure lard
  3. Obtain spatula for spreading
  4. Obtain canvas gloves

Step I

Place ingredients under (A) in copper kettle and mix well,  Cook to 300° F.

Step II

At 300° F. turn flame down low.  Add (B).  Stir constantly for 3 minutes.

Step III

After stirring 3 minutes, take off the fire and add (C).  Mix (C) in well.

Step IV

Pour on greased slab.  Spread as thin as possible with spatula.

Step V

Cut batch in half for easy handling.  Turn the batch over with hands (wearing gloves).  Stretch out as thin as possible with hands.

Step VI

Cut into large pieces with a caramel knife while batch is still hot.  Store in a cool dry place in large can.  Keep can covered.

Special Comments

  1. Pecan Glase’ is a high grade candy can be made weeks in advanced.
  2. Scraps and crumbs maybe crushed and thrown into nut batch at 290° F.
  3. Pecan Glase’ will not spread as easily as peanut brittle.  The pecans must be spread out by force to prevent piling up in the center.

Also See

Original Recipe

1. Pecan Glaze’
2. Pecan Glaze’
Pecan Rolls Image

Pecan Rolls

Mr. GreenPastry, Recipes, Sweet Rolls

(A)

  • 7 lbs. sugar
  • 6 1/2 lbs. glucose
  • 1 1/2 qts. of 12% cream

(B)

  • 2 qts. canned milk

(C)

  • 1 lb. butter

(D)

  • 2 oz. vanilla
  • 2 oz. salt

Preparations

  1. Slice divinity (Lesson IX) into strips 5″  by 1 1/2″
  2. Large flat pan.  Spread 5 lbs. of pecan halves in the pan.
  3. Obtain 2 spatula knives and a pair of canvas gloves.

Step I

Place (A) in kettle and mix well.  Bring the mixture to a boil

Step II

After batch comes to a boil add (B) slowly, stirring while pouring.  Then add (C)

Step III

Cook on up to 240° F. (242°).  As batch approaches 240° it will get heavier.  To prevent scorching it must be stirred constantly.  Turn flame down to medium when batch reaches 235° F.  

Step IV

Take off fire at 240° and add (D) mixing in well.  Place the kettle on an open-end can beside table, where pan of pecans is placed.

Step V

To dip divinity use 2 spatula knives.  Dip one spatula knife into the caramel, then place a slice of divinity on the knife that has been dipped.  Place the other knife on top of divinity and dip the two knives (with the divinity in-between into the caramel.  Lift out and scrape the excess caramel off the bottom knife.  Throw the dipped divinity into the pan of pecans.  Then roll the dipped divinity in the pecans with the hands.  To speed process one man may dip and another roll.  Pecan rolls may be sliced as they are sold.

Special Comments

If caramel becomes hard while dipping it may be reheated after adding an additional 1/2 lb. glucose.  Agitation of caramel batch in the dipping combined with particles of divinity tends to turn the caramel into fudge.  The glucose prevents this change.

Also See

Original Recipe

Pecan Rolls Recipe page 1
1. Pecan Rolls
Pecan Rolls Recipe page 2
2. Pecan Rolls