Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
COCOA(German) - (Pennsylvania Germans)
Mix four tablespoonfuls of cocoa to a smooth paste with one cup of
boiling water. Add one more cup boiling water and boil fifteen or
twenty minutes. Add four tablespoonfuls of sugar, then add 4 cups of
hot boiled milk. A few drops of essence of vanilla improves the
flavor. Add a couple tablespoonfuls whipped cream on top of each cup
when serving, or, instead of cream, place a marshmallow in each cup
before pouring in cocoa. This quantity is for six cups of cocoa.
COCOA NUT DOCE.This is merely the cocoa nut and sugar prepared as above, without egg,
and served in small glasses, or baked.
COCOA NUT PUDDING.Take about half a pound of finely grated cocoa nut; beat up to a cream
half a pound of fresh butter, add it to the cocoa nut, with half a
pound of white sugar, and six whites of eggs beaten to a froth; mix
the whole well together, and bake in a dish lined with a rich puff
LOAF COCOANUT CAKERub one cup of butter and two cups of sugar to a cream. Add one cup of
milk, whites of four eggs, three cups of flour (measure after sifting),
and three teaspoons of baking-powder added in last sifting. Add a grated
cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
with buttered paper.
COCOANUT LAYER CAKERub to a cream one-half cup of butter and one and one-half cups of
pulverized sugar. Add gradually three eggs, one-half cup of milk and two
cups of flour, adding two teaspoons of baking-powder in last sifting.
COCOANUT ICINGMix cocoanut with the unboiled icing. If you desire to spread it between
the cakes, scatter more cocoanut over and between the layers.
COCOANUT PIELine a pie-plate with puff paste and fill with the following custard:
Butter size of an egg, creamed with one cup of granulated sugar, one
tablespoon of flour, three-fourths cup of grated cocoanut, one
tablespoon of milk, vanilla, pinch of salt, and the beaten whites of
COCOANUT LEMON PIEBeat the yolks of six eggs and one cup of sugar until very light,
squeeze in the juice of three lemons and the rind of two of them, stir
well, then add one-half of a cocoanut grated, and lastly add the whites
of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
pastry, sprinkle a little flour over it, pour in the lemon mixture and
bake. This makes one pie in deep pie-plate.
COCOANUT KISSESBeat the white of one egg; add one-half cup of sugar with a flavoring of
vanilla, fold in one cup of shredded cocoanut, drop by teaspoonfuls on a
well-greased baking-pan, inverted, and bake for about ten or twelve
minutes in a slow oven. Remove from pan when cookies are cold.
CORNFLAKE COCOANUT KISSESMix the whites of two eggs, beaten stiff, with one-half cup of sugar,
add one-half cup of shredded cocoanut, fold in two cups of corn flakes,
a pinch of salt, one-half teaspoon of vanilla. Make and bake same as
BREAKFAST COCOAMix two tablespoons prepared cocoa with two tablespoons of sugar and a
few grains of salt, dilute with one-half cup of boiling water to make a
smooth paste, then add one-half cup of boiling water and boil five
minutes, turn into three cups of scalded milk and beat two minutes,
using Dover beater and serve.
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