Welcome!

This is a collection of recipes passed down by the Houghton sisters ~
Barbara, Dorcas & Frances.


An idea that became a reality when family bonded together to gather recipes from the past. I would like to thank everyone for their submissions. Many a memory we have from these tasty treats and hopefully by putting them all together ~
many more can be made.


Enjoy!

***THIS IS STILL UNDER CONSTRUCTION ~ I THANK YOU FOR YOUR PATIENCE.
Coming soon: Applesauce Cake, Carrot Cake, War Cake, Gingerbread, Gumdrop Pound Cake, Green Tomato Mincemeat, Apple Pudding, Apple Crisp & Banana Muffins

Saturday, May 22, 2010

Maple Fudge Frosting

Maple Fudge Frosting

3 ounces butter

4 ounces soft brown sugar

2 tablespoons cold strong coffee

1 tablespoon maple syrup

1 tablespoon milk

1-2 tablespoon maple extract, to taste

8 ounces icing sugar


Place all of the ingredients, except the icing sugar, into a saucepan

and gently them all together until the sugar is dissolved.


Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.

Basic Sweet Breads

Lemon Bread

1/2cup.shortening...1cup.white sugar...2eggs...1cup.sour milk...2tsp.vanilla...1tsp.baking powder...2cups.flour...1/2 tsp salt&1/2tsp.baking soda...zest and juice of one lemon.Cream shortening,sugar,eggs,sour milk,vanilla,and lemon juice. ADD: dry ingredients,and lemon zest,mix till well combined. Bake in a lightly sprayed loaf pan,approx.1 hour.

ORANGE BREAD: FOLLOW SAME RECIPE AS FOR THE LEMON BREAD...BUT...ADD:ZEST OF ONE ORANGE AND JUICE FROM ONE ORANGE.BAKE TIME IS THE SAME.

NUT BREAD AND CHERRY BREAD: FOLLOW SAME RECIPE AS FOR THE LEMON AND ORANGE BREAD.

NUT BREAD: ADD 1/2 CUP CHOPPED NUTS...ANY KIND.BAKE TIME IS THE SAME

CHERRY BREAD: 1 SMALL JAR OF CHERRIES...DRAINED AND CHOPPED. MAY USE RED AND OR GREEN CHERRIES. BAKE TIME IS THE SAME. REPLACE THE VANILLA FOR 2TSP.ALMOND FLAVORING.

350 for 1 hr



Cinnamon Bread


Cinnamon Bread


1 c sugar

2 eggs

1 tsp baking powder

½ tsp salt

¼ c shortening

2 c flour

½ tsp baking soda

1 c sour milk


Cream shortening and sugar well – add eggs and beat well.

Add dry ingredients mixing thoroughly.

Pour into loaf pan. Mix 1 tbsp cinnamon and 3 tbsp brown sugar.

Sprinkle on top and marble through.


Bake 40-50 minutes at 350.


Rhubarb Bread


Rhubarb Bread


1 c finely diced rhubarb

¼ c sugar

3 c flour

4 ½ tsp baking powder

1 tsp salt

1 c sugar

1 tsp grated orange rind

½ c chopped walnuts

¾ c milk

1 egg – beaten

¼ c melted butter

¼ c orange juice


Mix rhubarb with ¼ c sugar and let stand.

Sift flour, baking powder, salt & sugar into bowl –

add orange rind and mix well. Add liquid ingredients all at once.


Stir until just combined.


Fold in rhubarb and pour into loaf pan.

Sprinkle batter with 1 tsp sugar.


Pineapple Cherry Loaf


Pineapple Cherry Loaf


½ c butter

1 c sugar

2 eggs

½ tsp lemon extract

1 – 19oz can crushed pineapple & juice

4 ¼ - 4 ½ c flour

5 tsp baking powder

½ tsp baking soda

1 small jar maraschino cherries & juice

¼ c nuts – optional

¼ c dates – optional


Cream butter and sugar. Add remaining ingredients.


Cook 325 –350 oven approx 45 min or until toothpick comes out clean.


Makes 2 large loaves or 3 small.


Lemon Bread

Lemon Bread


Preheat oven to 350 degrees

½ cup butter or shortening,

1 cup sugar

2 eggs

Cream first three ingredients together

1 ½ cup flour

1 tsp baking powder

Sift these together


Add alternately to the first three ingredient the flour and

½ cup milk

Lemon rind and nuts


Bake 45 minutes at 350 degrees


Topping

½ cup sugar

Juice of lemon

Drizzle this on top of warm cake.


Allow to cool and then turn out onto a cake rack



Triple Layer Bars

Triple Layer Bars


½ c butter

1 ½ c graham wafer crumbs

1 pkg (200g) feather flake coconut

1 can sweetened condensed milk

1 pkg (350g) chocolate chips

½ c creamy peanut butter


Preheat over to 350.


In 13x9 pan melt butter in oven.

Sprinkle crumbs evenly over butter. Mix together and press into pan.

Top evenly with coconut, then milk.

Bake 25 minutes or until lightly browned.


In small saucepan over low heat melt choc chips and peanut butter.

Spread evenly over coconut layer.


Cool 30 minutes – Chill and cut into bars.


Store loosely covered @ room temperature.