Recipes

Angle Food Cookies Image

Angel Food Cookies – Home Recipe

2 1/2 cups + 7 Tablespoons of all purpose flour

4 cups powdered sugar

2 1/2 cups Crisco shortening

1 tsp salt

! Tablespoon vanilla

! cup finely chopped walnuts

Cream  powdered sugar and shortening together in mixer.  Beat this mixture on medium speed for five minutes.

Add vanilla and beat until blended

Add flour and salt into the creamed mixture.

 Add walnuts.

Let dough sit for one hour!

Turn this mixture out onto a lightly floured surface.  Dust more flour across the top of the dough. Your dough will be slightly sticky.  With your hands or a scraper mix more flour into the dough mixture.  Your dough needs to be soft but pliable..not sticky.  Don’t over add flour.  You want it to be like a good sugar cookie dough.

Roll dough out about 3/8th of an inch thick.  Cut into circles.  Place on ungreased cookie sheets.  

Bake at  375 degrees for eight minutes.  

Cookies will be white.

Allow cookies to rest on hot sheet about 3-4 minutes ..then remove to rack. 

 Let cool

Cookies are better after sitting at least one day.

Carole also said that a second batch using the pastry flour has air pockets just like the original cookies.

Also See

White Bread Sponge Image

White Bread Sponge (1/2 bbl.)   (15.5 gal.)

70#   flour

5 gal.   water

2# 12oz.   yeast

8 oz. yeast food

6 oz.   malt

1 1/2 oz.  lard

78° to 80°  dough

7# sugar

2# 4oz.   salt

4#   milk  (??)  (possibly powdered)

3#   lard

6oz.  stay soft

3#   potato flour

20#   water

78° to 80°

8 oz.  stay soft

stay soft  (product used to extend the shelf life and soft and chewy texture)

Also See

Original Recipe

White Bread Sponge
Quick Puff Pastry Image

Quick Puff Pastry

6#            bread flour

6#            bakers’ pastry

3/4 oz.     cream of tartar

                lemon

10 oz.      eggs

3#            water

Roll dough and fold top to bottom, roll and make a (?), repeat in 15 minutes, rest 15 minutes.

Items marked with question marks were unreadable.  If you can help decipher please leave a reply in the comment section below.

Also See

Original Recipe

Quick Puff Pastry Recipe
Quick Puff Pastry
Rye Bread Image

Rye Bread

4 oz.         sugar

2 1/4 oz    salt

4 oz.         milk P. (powdered milk)

4 oz.         shortening

1/4 oz.      malt

1/2 oz.       yeast food

1# 14 oz.   rye flour

5# 12 oz.   clear flour

2 1/2 qts.   water

2 oz.          yeast

                 Colo (?)

                 stay soft

                 9 or 10

Items marked with question marks were unreadable.  If you can help decipher please leave a reply in the comment section below.

stay soft  (product used to extend the shelf life and soft and chewy texture)

Also See

Original Recipe

Rye Bread Recipe
Rye Bread