Friday, February 5, 2010

Friday Recipes: Hodge Podge

No particular theme today, just a hodge podge of different recipe for you to try!


Clifford Tea Cookies

1 c. shortening
2 c. sugar
2 eggs
1 tsp. baking soda with a pinch of cream of tartar
pinch of salt
1 c. chopped nuts
3 1/2 c. flour

Roll into rolls; then put in refrigerator overnight. Slice and bake at 350 degrees.

Orange Pudding

1 cup sugar
2 cups milk
1/4 tsp. salt
1 tsp. butter
1/4 cup flour
3 egg yolks
3 oranges, cut up

Mix first four ingredients and bring to a boil. Mix flour with enough milk to make a paste; add paste and eggs to milk mixture. Cook, stirring constantly, until thick. Place the cut up oranges in the bottom of a bowl; sprinkle with a little sugar. Pour the pudding over oranges.

Chocolate Potato Cake

1 1/2 cups self-rising flour
2/3 cup caster (fine) sugar
2 oz. plain chocolate, melted or 4 level tablespoons cocoa
1/2 tsp. salt
1/3 cup cooked mashed potato
1/2 cup butter
4 tablspoons milk
2 eggs

Cream the butter and sugar with the mashed potato, then add the melted chocolate or the cocoa. Add the beaten eggs, alternately with the flour and the salt. Finally pour in the milk, mixing well, to make a soft dough. Well grease two 8 inch cake pans and divide batter equally between them. Bake at 350 degrees oven for 25-30 minutes. The top springy to the touch when done. Cool for a few minutes, then turn out onto a wire rack. Frost with whipped cream or desired frosting.

Cinnamon Vanilla Sugar Tea Toasts

Brew a pot of cinnamon tea to serve with these little tea sandwiches. Be sure to include a cinnamon stick to stir the tea.

8 slices of firm white bread, cut into triangles and lightly toasted
3 ounces of cream cheese, softened
1 TBSP. powdered sugar
Vanilla cinnamon sugar*

Combine the cream cheese and the powdered sugar until smooth and easy to spread. If necessary, add a few drops of milk to smooth out the cream cheese.

Spread the toasted bread triangles with the cream cheese. Top with a sprinkling of vanilla cinnamon sugar.


Slice one whole vanilla bean in half, leaving it attached at the stem end. Place it in a 1-pint mason jar (or a tightly sealing container). Fill the jar with enough sugar to cover the bean. Let sit several weeks, shaking now and then, until the sugar is infused with the vanilla. Leave the bean in the jar, and add more sugar as you use it up.


Blend approx. 1-tsp. cinnamon to 1/2 cup of vanilla sugar. Add more or less cinnamon, to taste.

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