Date-Filled Cookies

Date-Filled Cookies

Ingredients

1 cup shortening

½ cup granulated sugar

½ cup brown sugar

1 egg

3 tablespoons milk

1 teaspoon vanilla

3 cups sifted all-purpose flour

½ teaspoon salt

½ teaspoon soda

Date Filling

2 cups chopped dates
½ cup sugar
¼ teaspoon salt
½ cup water

Method

1.                  Preheat oven to 375°.

2.                  Cream shortening and sugars till fluffy.

3.                  Add egg, milk, and vanilla; beat well.

4.                  Sift together dry ingredients.

5.                  Add to creamed mixture; mix well.

6.                  Chill 1 hour.

7.                  Date Filling:  Combine all date filling ingredients and bring to boil.  Reduce heat; cover and simmer 5 minutes, stirring often.  Add 2 tablespoons lemon juice.  Cool.

8.                  Remove chilled dough from fridge. 

9.                  On floured pastry cloth, roll half the dough at a time about ⅛ inch thick.  Cut with 2 ½ inch round cutter.  Place about 1 teaspoon Date Filling on each cookie.  Top with another cookie; press edges with tip of inverted teaspoon or pinch together to seal.

10.              Bake on ungreased cookie sheet at 375° for 10 to 12 minutes.  Makes 3 dozen.

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Filled Cookies”, page 148 an edition of between 1950 – 1960s. 

PDF version of Date-Filled Cookies

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Date Cake

Date Cake

Ingredients

½ pound pitted dates, coarsely chopped (1 ½ cups)

1 cup boiling water

½ cup shortening

1 cup sugar

1 teaspoon vanilla

1 egg

1½ cups sifted all-purpose flour

1 teaspoon soda

¼ teaspoon salt

½ cup chopped walnuts

Method

1.                  Combine dates with water; cool to room temperature.

2.                  Cream shortening and sugar till light. 

3.                  Add vanilla and egg; beat well.

4.                  Sift flour, soda, and salt together;

5.                  Add dry ingredients to cream mixture alternately with date mixture, beating after each addition.

6.                  Stir in nuts.

7.                  Bake in greased and lightly floured 12 x 9 x 2-inch baking pan at 350° about 25 to 30 minutes. 

8.                  If desired, serve with a dollop of whipped cream.

Date Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing 1970. 

PDF Version of  Date Cake

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Multi-Grain Bread

Multi-Grain Bread

Ingredients

2 cups milk

3 tablespoons sugar

1 tablespoon salt

¼ cup butter or margarine

¼ cup warm water (105 to 115F)

2 packages active dry yeast or rapid dry yeast

3 ½ cups Multi-Grain flour

3 ½ cups sifted all-purpose flour

2 tablespoons melted butter or margarine

Method

1.                  In small saucepan, heat milk just until bubbles form around edge of pan.  Remove from heat.  Add sugar, salt, and ¼ cup butter, stirring until butter is melted.  Let cool to lukewarm (a drop sprinkled on wrist will not feel warm).

2.                  If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large bowl, stirring until dissolved.  Stir in milk mixture.

3.                  Add half the flour; beat with wooden spoon, until smooth – about 2 minutes.  Gradually add remaining flour, mixing it in with hand until dough is stiff enough to leave side of bowl.

4.                  Turn out dough onto lightly floured board.  Cover with the bowl; let rest 10 minutes.  Knead by folding dough toward you, then pushing down and away from you, with heel of hand.  Give dough a quarter turn; repeat kneading, developing a rocking rhythm.  Continue kneading and turning 10 minutes, or until dough is smooth and elastic and blisters appear on surface.

5.                  Place in lightly greased large bowl; turn dough to bring up greased side, Cover with towel; let rise in warm place (85F), free from drafts, about 1 hour, or until double in bulk.  When two fingers poked into dough leave indentations, rising is sufficient.  Punch down dough with fist; turn out onto lightly floured pastry cloth.  Divide in half; shape each half into smooth ball.  Cover with towel; let rest 10 minutes.  Shape each portion into loaf, and place in pan, according to the shaping directions.

6.                  Brush top of each loaf with 1 tablespoon melted butter.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk, or until sides of dough reach tops of pans – about 1 hour.

7.                  Meanwhile, preheat oven to 400F.

8.                  Bake loaves 40 to 50 minutes – tops should be well browned and sound hollow when rapped with knuckle.  Remove from pans immediately;  cool well on wire rack, away from drafts.

Note:  If a lighter -color crust is desired, cover tope of loaves with brown paper or aluminium foil after bread has baked 25 minutes.

Multi-Grain Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Kneaded Bread”, page 86 an edition of between 1950 – 1960s. 

However, the difference in this was that Multi-Grain Flour was added along with All-Purpose Flour.  Also, milk was cut in half with water added (1 cup of milk and 1 cup of water).

PDF Version of  Multi-Grain Bread

PDF Version of  McCall’s Basic White Bread

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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  



Sales and discounts available daily on many products.  Rewards are available to shoppers as well.

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Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing

Shirley-Ann Pearman

shirleyannpearman@gmail.com

Recipe Marketing

http://recipemarketing.blogspot.com

Marketing Sites

http://marketingsites-sp.net