Coconut Almond Macaroons

• 8 ounces almond paste
• 1 cup less 1 tablespoon granulated sugar
• 3 egg whites          
• 1/3 cup powdered sugar
• 1 1/3 cups flaked coconut

Crumble almond paste into bowl; add granulated sugar; mix with fingers.  Beat in egg whites until well blended.  Stir in powdered sugar; fold in coconut.  Drop rounded teaspoonfuls onto cooky sheets lined with brown paper.  Bake at 350° about 15 minutes; remove from oven.  Slide paper onto a damp cloth; let stand 1 to 2 minutes or until cookies can be removed.  Makes about 4 ½ dozen.

-from Wisconsin Electric Power Company Cooky Book Circa 1950s.

Chocolate Dipped Creams

• 1 cup butter                      
•  ½ cup powdered sugar    
• 1 teaspoon vanilla
•  1/8 teaspoon salt                           
• 1 cup cornstarch               
• 1 cup flour
• Powdered sugar, for rolling
•  1 cup semi-sweet chocolate chips, melted
• Chopped nuts, coconut, chocolate jimmies

Cream butter; add ½ cup sugar, gradually; add vanilla.  Sift salt, cornstarch and flour together; blend into creamed mixture.  Chill 2 to 3 hours; shape into balls, triangles, crescents or bars.  Place on greased cooky sheets.  Bake at 375° about 12 minutes.  Cool.  Roll in powdered sugar.  Dip tip of each cooky in melted chocolate, then in nuts, coconut or jimmies; allow chocolate to harden before storing.  Makes about 6 dozen.

-from Wisconsin Electric Power Company Cooky Book Circa 1950s.

Cream Cheese Pillows

• ½ cup butter                         
• 3 ounces cream cheese    
• 1 cup flour                     
•  ¼ cup raspberry jam
• ¾ teaspoon cinnamon
• ¼ cup granulated sugar

Cream butter and cheese; blend in flour; shape into ball; cover; chill.    Roll very thin on floured canvas; cut with 2 ½ inch round cutter.  Place ¼ teaspoon jam in center.  Moisten edges with water; fold cooky in half; press edges with tines of fork.  Bake at 375° about 12 minutes.  Coat hot cookies with combined cinnamon and sugar.  Makes about 3 ½ dozen.

-from Wisconsin Electric Power Company Cooky Book Circa 1950s.

Nutty Fudge-Wiches

• 4 ounces cream cheese         
• ½ cup brown sugar, packed   
• ½ cup butter
• 1 cup brown sugar, packed
• 4 ounces cream cheese
• 1 teaspoon vanilla           
• 3 eggs
• 2 squares unsweetened chocolate, melted and cooled
• 1 ½ cups flour                      
• 1 teaspoon baking powder     
• ¼ teaspoon salt                       
• Chopped walnuts for topping

Blend 4 ounces cream cheese with ½ cup brown sugar.  Set aside.  Cream butter; add all remaining ingredients at once except walnuts for topping.  Beat until smooth, about 1 minute.  Pour HALF of batter into greased 9 x 9 x 2 inch pan.  Top with cream cheese and brown sugar mixture; spread with remaining batter.  Sprinkle with chopped nuts.  Bake at 350° about 25 minutes.  Cool.  Cut into squares.  Makes about 36.

-from Wisconsin Electric Power Company Cooky Book Circa 1950s.

Delicate Pastels

• ¾ cup butter                                  
• ½ cup sugar                           
• 1 (3 ounce) package fruit flavored gelatin (any flavor)                    
• 2 eggs                                              
• 1 teaspoon vanilla
• 2 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Granulated sugar for rolling

Cream butter; add sugar and gelatin gradually.  Beat in eggs and vanilla.  Blend in sifted dry ingredients.  Shape into ¾ inch balls.  Place 3 inches apart on ungreased cooky sheets.  Flatten to 3/8 inch thickness with bottom of glass dipped in granulated sugar; sprinkle with additional sugar.  Bake at 400° about 5 to 6 minutes.  Makes about 7 ½ dozen.

-from Wisconsin Electric Power Company Cooky Book Circa 1950s.

Hazelnut Torte

• 1 cup grated hazelnuts (about 1 3/4 cups whole nuts)
• 2 Tablespoon sifted flour
• 2 teaspoon baking powder
• 3 eggs
• 3/4 cup sugar

Sift together flour and baking powder. Blend flour mixture with grated nuts. Set aside.

Beat 3 eggs until thick and piled softly. Gradually blend in 3/4 cup sugar. 

Gently fold nut-flour mixture into the egg mixture. Turn batter into two waxed paper lined (on bottom only) 8 inch cake layer pans.

Bake at 350°F 20 minutes, or until torte tests done (Touch lightly at center. If it springs back, it’s done.). Invert pans and let layers hang until cool. 15 minutes. (If torte is higher than pan, invert between two cooling racks so that top of torte does not touch any surface.)

When torte is cooled, remove from pans as directed. (Run spatula gently around edges of cake pan. Cover with cooling rack. Invert and remove cake pan. Remove waxed paper. Turn right side up.) Sift confectioner’s sugar over tops of layers. Cut into wedges to serve.

-The Scandinavian Cook Book 1955

Old Fashioned Devil's Food Cake

• 1/2 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs, beaten
• 1 cup sour cream
• 3 squares bitter chocolate, melted
• 2 cups flour
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 cup boiling water
• 2 teaspoons baking soda

Cream butter and sugars. Add eggs and mix well. Add melted chocolate and again mix well. Add salt. Alternately add sour cream and flour. When thoroughly mixed add the boiling water to which you added the baking soda. Mixture will be thick. Pour into greased and floured pans (3 layers or 2 9x9 cake pans or 1 deep 9x13 pan). Bake layers 25 - 30 minutes, larger pans 30 - 45 minutes or until done.

Frosting:

• 1 cup milk
• 3 Tablespoons flour, slightly heaped
• 1 cup butter
• 1 cup white sugar
• vanilla

Boil milk and flour until very thick. Cool.

Cream 1 cup butter, 1 cup white sugar and vanilla to taste. 

Add milk/flour mixture to creamed butter/sugar mixture and whip with electric mixer until fluffy.

- Mrs. D. Goggin, from the St. Sebastian’s PTA CookBook, 1964-65

Aunt Jane's Kringle

• 2 sticks butter, softened
• 2 cups flour
• 1 cup sour cream

Mix butter and flour as for pie crust; then blend in sour cream. 

Refrigerate overnight.

Divide dough in half. Roll into rectangle 10 x 14 inches. Fill with anything. Roll up jelly-roll fashion to make a 14 inch roll. Pinch ends and fold under to seal. Place on baking sheet and curl into “U” shape. Repeat with second half of dough. Bake 20 minutes at 375° or until golden brown.

Drizzle with powdered sugar glaze. (see below)

Filling suggestions:

• any canned pie filling
• chopped apples with cinnamon & sugar and a few pats of butter
• chopped nuts with cinnamon, brown sugar & a few pats of butter
• jams or preserves
• any fresh berries with 1 tablespoon of flour, a few pats of butter and a little sugar.

Powdered Sugar Glaze

To 1 cup powdered sugar add enough milk (about 1 to 1 1/2 tablespoons) to stir smooth and drizzle over dessert.

-The Soap Lady's Aunt Jane

Fig Bars

Filling:

• 3 cups dried figs, stems removed, halved
• 1 1/2 cups boiling water
• 1 cup white sugar
• 1 Tablespoon lemon juice

In large food processor, process figs, sugar, lemon juice and half the boiling water on pulse until thick.

Gradually add remaining water and pulse until smooth. Set aside in extra dish.

Crust:

• 3/4 cup butter
• 1 cup white sugar
• 1 3/4 cups flour
• 1 1/2 cups rolled oats
• 1/2 cup shredded coconut
• 1 teaspoon salt
• 1/2 teaspoon baking soda

In same (unwashed) food processor, process butter and sugar till mixed. Add remaining ingredients and process all till mixed. Press half of crust mixture into 9 x 13 pan.  Spread with filling, top with remaining crust mixture (crumbled loosely). Bake 25 - 30 minutes, or until golden at 350. Cut into bars while hot.

-from the kitchen of The Soap Lady

Holiday Squares

• 1 1/2 cups sugar          
• 2 cups flour
• 1 cup butter                    
• 1 tablespoon lemon juice
• 4 eggs                             
• 1 can pie filling
• 1 cup powdered sugar and 2 - 3 T. milk for glaze

Add sugar to butter in large bowl and cream at medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition. Beat in flour and lemon juice. Spread evenly into greased jelly roll pan 15 x 10 x 1. Place pie filling by spoonfuls in blobs 4 across and 6 down to form 24 pieces.

Bake at 350 40 - 45 minutes or until done. Remove from oven and drizzle glaze over all.              

-from the kitchen of Marie Colburn, WI

Heavenly Almond Bars

1st layer

• 1 cup butter
• 2 cups flour
• ½ cup powdered sugar

Mix together. Press into lightly greased 9x13 inch pan. Bake at 350 degrees for 15 minutes.

2nd layer

• 8 ounces cream cheese
• 2 eggs
• ½ cup sugar
• 1 teaspoon pure almond extract (not artificial)

Beat together until creamy. Pour on crust immediately after removing from oven. Bake 15 minutes at 350 degrees. Cool.

Frosting

• ¼ cup butter, softened.
• 1 ½ cups powdered sugar
• 1 ½ tablespoons milk (may need a little more)
• 1 teaspoon almond extract

Beat, then spread over cooled bars. Decorate with a few sliced almonds.

-from the kitchen of Mary Malchow, friend of The Soap Lady

Ginger Bars

• 1 1/2 cups flour
• 3/4 cup sugar
• 1/2 cup butter
• 1 egg
• 1 tsp baking soda
• 3 tablespoons molasses
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Melt butter in saucepan over low heat.  Remove from heat: let cool.  Add sugar, molasses and egg.  Beat well.  Sift flour, baking soda, salt and spices.  Add to butter mixture and blend until dough is smooth. Press dough into greased and floured 9” x 9” pan.  Brush with water and sprinkle with sugar. Bake at 350 degrees 30 minutes, or until tester comes out clean. 

- Dorothy B., Juneau, WI

Gingerbread (Cake)

• 1/2 cup shortening                 
• 1/2 cup sugar                         
• 1 egg                                       
• 2 1/2 cup flour                       
• 1 1/2 tsps baking soda           
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 cup molasses
• 1 cup water

Melt shortening in saucepan over low heat.  Remove from heat: let cool.  Add sugar and egg; beat well.  Sift together flour, baking soda, salt and spices.  Combine molasses and water; add alternately with flour to first mixture.  Pour into greased and floured 9” x 9” pan.  Bake at 350 degrees 50-60 minutes, or till tester comes out clean.  Frost and serve.

-from Brer Rabbit Molasses label circa 1952

Rich Bread Pudding

• 1 loaf round cinnamon bread cut into large pieces
• 4 Tbls butter cut into pieces 
• 1 cup fresh cranberries; rinsed
• 1 tsp cinnamon 
• 1/2 tsp salt
• 1/2 cup firmly packed brown sugar 
• 3/4 cup white sugar
• 1 Tblsp grated orange peel 
• 8 large eggs
• 5 1/2 cups milk (may use 1/2 cream) 
• 2 tsp vanilla

Preheat oven to 325. Place cut up bread into a large 9 to 10 cup oven-safe bowl, lightly toss with cut up pieces of butter and cranberries; set aside. In a medium bowl mix sugars, salt and cinnamon; add grated orange peel. In a large bowl whisk eggs until frothy; add milk/cream mixture and vanilla; whisk until blended and frothy. Add sugar mixture and blend well. Pour liquid over the bread mixture; lightly push bread into liquid to moisten. Let stand about 5 minutes.

Place the oven-safe bowl with the bread pudding into a deep 9 x 13 baking dish filled with 1 inch of hot water (glass baking dish works best as aluminum may discolor or darken from the water). Bake 2 to 2 1/2 hours, until knife comes out clean (pudding should be set but not dry).

Crème Anglaise (English Custard) with Bourbon

• 2 cups half and half 
• 1/2 cup white sugar
• 4 large egg yolks 
• 1 1/2 tsp vanilla
• 1 1/2- 2 Tbls Jack Daniels (you can substitute brandy; you can also leave the liquor out; the crème Anglaise sauce is a good sauce in its own right)

Heat milk in heavy pan until very hot; do not boil. Beat egg yolks, slowly adding the sugar until mixture is pale lemon in color; about 3 minutes. Slowly pour in the hot milk, stirring constantly until blended. Return the mixture to the pan, cook over med-low heat to just below boiling, until sauce is slightly thickened and foam has disappeared. Do not allow sauce to boil or it will curdle. 

Remove from heat and quickly pour into a bowl. Stir for several minutes to help cool and keep film from forming. When completely cool, add vanilla and Jack Daniels. Cover and chill until use. Makes approx. 2 1/2 cups. Serve with pudding. 

-Janet Rehfeldt, friend of The Soap Lady

Simple Cake

Similar to a pound cake, this simple cake is versatile and can be baked in any manner of shape, depending upon how you want to serve it!

• 1 1/2 sticks butter (or half butter, half sour cream) 
• 1 1/2 cups sugar 
• 3 eggs 
• 1 1/2 cups flour 

Preheat oven to 350 degrees F. 

Mix ingredients in order given. Add flavor (nutmeg, lemon peel, vanilla, almond extract, e.g.) Bake 40 minutes. Turn off oven and leave cake in oven until cool. No peeking!

Use 8x8 cake pan, 8 inch round cake pan or loaf pan.

 * Serve with fresh strawberries, blueberries or raspberries. Mash them, mix with a bit of sugar to make juice if you like.

or

* Serve with Buttered Rum Sauce

• 1/3 cup butter 2 cups sugar
• 2 tablespoons white rum 2 to 4 tablespoons milk

In microwave on high, melt butter and sugar together, stir. Add milk and cook on high 30 seconds or so. Stir till smooth. Add rum and serve.

or

* Frost with your favorite frosting

-From the kitchen of Marie C. Mother of The Soap Lady

Black Walnut Cookies

• 1 cup butter, softened
• 1 1/2 teaspoons vanilla
• 1 cup sugar 3 cups flour
• 2 eggs 1 teaspoon salt
• 1/2 cup finely chopped black walnuts

Mix thoroughly butter, sugar, eggs and vanilla. Stir in flour, salt and nuts. Divide dough into three parts; shape each into a log, 1 1/2 inches in diameter and about seven inches long. Wrap and chill at least four hours.

Heat oven to 400 degrees. Cut rolls into 1/8 inch slices. Place 1 inch apart on ungreased baking sheet and bake 8 to 10 minutes or until light, golden brown. Immediately remove from baking sheet. Makes about 7 dozen cookies.

-Arletta Z., Juneau, WI

Pineapple Torte

Crust

• 1 1/2 cup flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 2/3 cup brown sugar
• 1/2 tsp baking powder
• 1/2 cup butter, softened
• 1/2 cup flaked coconut

Preheat oven to 350º. Combine dry ingredients in a large bowl, mixing well. Cut in butter and vanilla, mixing until crumbly. Mix in coconut. Press into 13 x 9 x 2” baking pan, building up slight edges.

Topping

• 1 can (16 oz) crushed pineapple, drained (reserve juice)
• 1/2 cup sugar
• 1 cup sour cream
• 1 tsp cinnamon
• 2 egg yolks (or 1 egg), beaten

In a large bowl, blend the sour cream, egg yolks and a small amount of pineapple juice (about 2 ~ 3 tbsp). Mix sugar and cinnamon, then blend into the sour cream mixture. Mix in drained pineapple. Pour mixture over crust and bake approximately 25 minutes or until edges are light brown and center is set. Cool. Cut into squares.

– from Janet Rehfeldt, friend of The Soap Lady

Finsk Brod (Swedish Shortbread)

• 375 grams flour (3 cups)
• 250 grams butter (1 cup + 1/2 T)
• 100 grams sugar (1/2 cup)
• 1 egg (beaten, to brush cookies before baking)
• additional sugar or chopped nuts

Cream butter and sugar. Add flour and knead with hands till thoroughly mixed. Roll out in long slender rolls 1/2 to 1 inch in diameter. Cut into 2 inch lengths. Brush with beaten egg. Dip into or sprinkle with sugar or chopped nuts. Place 1 inch apart on ungreased baking sheet and bake 8 to 10 minutes or until light golden brown. Immediately remove from baking sheet. Makes about 6 dozen cookies.

—From the kitchen of Mrs. Maurice Ely, Waupun, WI

Gaffel Kager (Swedish Fork Cookies)

• 150 grams coconut (1 2/3 cups)
• 150 grams flour (1 cup + 1 T)
• 150 grams butter (10.5 T)
• 150 grams sugar (3/4 cup)
• 1 egg

Cream butter and sugar. Add egg and mix thoroughly. Stir in flour and coconut.

Heat oven to 350 to 375 degrees. Using a teaspoon, measure and place 1 inch apart on greased baking sheet. Flatten with fork. Bake 8 to 10 minutes or until light, golden brown. Immediately remove from baking sheet. Makes about 4 dozen cookies.

—From the kitchen of Mrs. Maurice Ely, Waupun, WI

Almond Raspberry Valentine Heart Cookies

• 1 cup flour 1/2 cup finely ground almonds
• 1/4 cup sugar 1/4 teaspoon almond extract
• 1/2 cup butter, softened 6 tablespoons raspberry jam

In medium bowl, combine flour, almonds, sugar and almond extract; mix well. With fork or pastry blender, cut in butter until mixture resembles fine crumbs. Shape dough into a ball. If necessary, cover with plastic and refrigerate 1 hour for easier handling.

Heat oven to 375. On well floured surface, roll out half the dough at a time to 1/8 inch thickness. Keep remaining dough refrigerated. Cut with 2 1/2 inch heart shaped cookie cutter. Place half the cookies 1 inch apart on ungreased cookie sheet. Cut 1 inch hearts from the centers of remaining cookies. Place cookies and small cut out cookies 1 inch apart on cookie sheets.

Bake at 375 for 5 to 8 minutes or until light brown on bottom. Cool 1 minute. Remove cookies from cookie sheets.

Spread bottom side of each whole cookie with about 1 teaspoon of raspberry jam. Top each with a cut-out cookie frame. Make small sandwich cookies with small cut-out hearts. Roll hot cookies in granulated sugar and set aside to cool.

Repeat with remaining dough. Makes about 2 dozen cookies.

Old Fashioned Molasses Cake

• 2 teaspoons cinnamon 1/2 cup sugar
• 1 teaspoon ginger 1 cup warm water
• 1 teaspoon mace 1/2 cup butter, softened
• 1 teaspoon baking soda 1 egg
• 1/4 teaspoon salt 1 teaspoon vanilla

Beat all ingredients at low speed until well blended. Beat at medium speed for 1 minute more. Pour batter into greased and floured 8 x 8 cake pan. Bake 40 - 45 minutes at 350 until cake tester comes out clean. Cool. Sprinkle with powdered sugar, or frost with Creamy White Frosting; 2 cups powdered sugar, 1 stick butter, 3 oz. cream cheese, 1/2 teaspoon vanilla. Beat at medium to high speed till smooth.  For a delicious variation, serve fresh from the oven with vanilla ice cream.

-from the Zahn family recipe box

Diane's Chocolate Covered Cherry Cookies

• 1 1/2 c flour
• 1/2 c cocoa powder
• 1/4 t salt
• 1/4 t baking soda
• 1/4 t baking powder
• 1 c sugar
• 1/2 c butter
• 1 egg
• 1 1/2 t vanilla
• 1 - 10 oz jar cherries
• 1 - 6 oz package choc chips
• 1/2 c sweetened condensed milk

Stir together flour, cocoa powder, salt and soda. In mixing bowl beat butter and sugar till fluffy. Add egg and vanilla. Beat well. Gradually add dry ingredients. Beat till well blended.

Shape into 1 inch balls. Place on ungreased cookie sheets. Press down center with thumb.

Drain cherries, reserving juice. Place cherry on each cookie in indentation.

In small pan combine chocolate chips and milk. Heat till melted. Stir in 4 teaspoons cherry juice.

Spoon 1 teaspoon milk, chocolate and cherry juice mixture over each cherry, taking care not to run over the edge of the cookie (or it will stick to the cookie sheet). Bake about 10 minutes at 350°. Makes about 5 dozen cookies.

-Diane P. Juneau, WI

Tiramisu

• 4 large eggs, separated
• 6 tablespoons sugar (divided)
• 1 tablespoon liqueur (Kahlua, Grand Marnier, etc.)
• 1 pound frozen mascarpone cheese, thawed
• 1 7 ounce package savoiardi (Italian ladyfingers)
• 3/4 cup espresso or very strong coffee (room temperature)
• 3 tablespoons cocoa powder
• 1 bar (4 ounces) German’s sweet chocolate 

In large, clean, non-plastic mixing bowl, beat egg whites with electric mixer on high speed to stiff peaks. Sprinkle with 2 tablespoons sugar and beat until soft peaks form; set aside.

Using same beaters in another large mixing bowl beat egg yolks and remaining 4 tablespoons sugar until thick and pale yellow, 3 to 5 minutes. Beat in liqueur and mascarpone. Fold in beaten egg whites; set aside.

In 2 1/2 quart crystal or cut–glass serving bowl that is at least 3 inches deep, cover bottom as completely as possible with ladyfingers. Liberally brush with 1/4 cup of the espresso. Layer 1/2 inch of mascarpone mixture over ladyfingers. Sift thin layer of cocoa powder over mascarpone. Repeat these steps twice more, ending with layer of mascarpone, spreading to cover ladyfingers completely. Refrigerate.

Make chocolate curls of the German’s sweet chocolate bar. Use toothpick to lift curls and arrange on top of dessert evenly. Very loosely cover dessert with plastic wrap and refrigerate at least 3 hours. Makes 8 to 10 servings.

-Unknown

Golden Fruitcake

• 1 1/2 cups butter 
• 3 1/2 cups flour
• 2 cups sugar 
• 1/2 teaspoon salt
• 6 eggs, separated
• 1/2 teaspoon cream of tartar
• 3/4 cup milk
• 1/4 cup brandy 
• 1 teaspoon vanilla 
• 2 cups golden raisins
• 1 cup candied pineapple
• 1 cup chopped, dried apricots
• 1 cup coarsely chopped walnuts
• 1/2 cup chopped candied orange peel

Beat butter until light and creamy. Gradually add sugar, beating until smooth. Beat egg yolks together lightly and add to butter/sugar mixture. Combine milk, brandy and vanilla. Mix flour and salt together. Alternately add milk mix and flour mix to butter mixture. Stir to blend. Fold in fruits and nuts. Beat egg whites with cream of tartar until stiff but not dry. Fold whites into batter gently but thoroughly. Pour mixture into two buttered and floured 6 cup molds. Bake at 275° for 2 1/2 hours or until they test done. Cool. Unmold.

If desired, wrap in triple layer of cheesecloth soaked in brandy. Wrap tightly in foil and store in a cool, dry place. Once a week unwrap cake and brush with more brandy.

-from golden raisin package, sometime in the 1980's

Rum Balls

• 1 cup graham cracker crumbs
• 1 cup finely chopped pecans
•  1 cup powdered sugar
• 2 tablespoons cocoa
• ¼ cup rum
• 1½ tablespoons light corn syrup
• granulated sugar for rolling

Mix crumbs, pecans, sugar and cocoa; blend rum and syrup; combine two mixtures.  Shape into 1 inch balls; roll in sugar.  Store in waxed paper lined tin.  Flavor will strengthen with age.  Best after one week.  Makes about 4 dozen.

Easy Roll Sugar Cookies

• 1 cup butter                       
• 1 cup sugar                                 
• 2 egg yolks                                  
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt                 
• 1/3 cup milk

Cream butter; add sugar gradually.  Mix in egg yolks and vanilla.  Blend in dry ingredients and milk; chill.  Roll 1/8 inch thick on well floured board; cut with cookie cutters.  Place on greased cookie sheet.  Bake 8 to 10 minutes at 350° Decorate before baking or frost when cool.