Home of the Original Mitchell Bakery Recipes
1 1/2 lbs. sugar
1 lb. shortening
1/2 oz. soda (baking soda)
salt
5 1/2 oz. eggs
6 oz. mac. (macaroon) coconut
(1 lb. 12 oz.) changed to
2 lbs. flour
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10 oz. pecan crunch
6 oz. nuts
vanilla
12 oz. English toffee
Also See
Original Recipe
3 # B. sugar (brown sugar)
2 # shortening
1 oz. soda (baking soda)
12 oz. P. butter (peanut butter)
12 eggs
6 oz. nuts
1 1/2 # oats
1 1/4 # coconut
2 # 12 oz. flour
Also See
Original Recipe
2 # sugar
1 # 14 oz. shortening
3/4 oz. soda (baking soda)
8 oz. chocolate
1 # 4oz. mac. (macaroon) coconut
1/2 pt. eggs
2 1/2 # flour
salt
vanilla
Also See
Original Recipe
2 # sugar
1 pt. water
1/3 level teaspoon cream of tartar
Cook 250°
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Whip to stiff peak
1 qt. water
8 oz. meringue powder
Add 5 # powdered sugar before adding syrup
Also See
Original Recipe
(makes 4 sheets)
4 # Ground Toast
6 # Ground Dates
8 # Sugar
8 oz. mild powder (powdered milk)
2 1/2 oz. B.P. (baking powder)
2 oz. salt
Mix smooth in machine.
add
4 1/2 # eggs
2 # walnuts
2 qt. water
vanilla
Bake 370° F. 25 to 30 minutes
Cut into 2″ squares
ice with butterscotch icing
Also See
Original Recipe
B. (brown) Sugar– 2 lbs.
shortening– 1 1/2 lbs.
soda (baking soda)– 1/3 oz.
salt–
eggs– 10 oz.
flour– 1 lb. 12 oz.
coconut– 1 1/2 lbs.
short (shortening)
vanilla
Also See
Original Recipe
1 #– sugar
2 oz.– cocoa
1 #– syrup
1 1/2 pts.– milk
boil
butter
vanilla
Also See
Original Recipe
Sugar– 2 lb.
Soda (baking soda)– 3/4 oz.
Ammonium– 1/2 oz.
salt– 3/4 oz
Mild– 1 pt.
dissolve together
Cake flour– 2 1/4 lbs.
Corn meal– 2 1/4 lbs.
Shortening– 12 oz.
Add and mix smooth.
Also See
Original Recipe
3 # P. (powdered) sugar
1 1/2 # ground dates
Mix together by hand
4 oz. ground nuts
1 1/4 # Mac. (Macaroon) coconut
1 pt. egg whites
salt
vanilla
Mix by hand.
(4 oz. flour if too soft)
Also See
Original Recipe
