Annabel's Favorites
Annabel
(1915 - 2002) was my mom. Here are a few of her recipes that I use over and
over.
Annabel's Cranberry Nut Bread
(I use this every Christmas)
Ingredients:
Flour 2 cup
Sugar 1 cup
Baking powder 1 1/2 teaspoon
Soda, baking 1/2 teaspoon
Salt 1 teaspoon
Nuts 1/2 cup, chopped
Orange 3/4 cup, juice
Shortening 1/4 cup
Orange 1 Tablespoon, grated rind
Egg 1 beaten
Cranberries 2 cup, chopped
Preparation:
Sift together flour, salt,
sugar, baking powder, soda. Cut in shortening. Combine orange juice & rind with
egg. Pour into dry ingredients; mix until dampened. Fold in nuts and
cranberries. Spoon into greased loaf pan, 9 X 5 X 3. Bake 350o for 1 hour. Store
overnight for easy slicing.
Annabel's Vinegar Pie Crust
(I struggle with "scratch" pie
crust. This works for me every time!) My favorite is Lemon Meringue
Pie - mom started making this for me instead of a birthday cake. Yumm.
Ingredients:
4 C. flour
1 T sugar
2 t salt
1 ¾ C Crisco
1 T white vinegar
½ C cold water
Preparation:
Cream together sugar, salt
and Crisco. Add flour. Mix in vinegar and cold water. Combine and divide into 5
portions. Chill ½ hour or freeze immediately. Use plenty of flour to roll.
Instructions: Sift flour, baking powder, soda, salt, and cinnamon together twice. Blend beaten eggs and sugar. Add pumpkin and oil. Blend. Add flour mixture and nuts. Makes 1 large cake (tube cake) or 2 loaf cakes. Bake in 350° oven ; large cake about 1 hour, and loaf cakes about 50 min. Frost if desired.
Ingredients
3 Cups flour
1 tsp baking powder
2 tsp soda
1 tsp salt
3 tsp cinnamon
4 beaten eggs
2 cups sugar
2 cups cooked pumpkin
1 ¼ c cooking oil
½ c nuts, chopped