Tag Archives: Buffalo History

Dutch Apple Squares

 

Dutch Apple Squares

Course: bread, Brunch, Dessert
Cuisine: American
Keyword: apple, apple bread, bread, Larkin
Author: WILBERTA MERRELL BLISS, SHREWSBURY, Mass.

Ingredients

  • 1 cup scalded milk
  • cup lard
  • cup granulated sugar
  • 1 teaspoon salt
  • 1 yeast cake
  • cup lukewarm water
  • 2 eggs
  • 3 cups bread flour
  • 5 apples
  • cup granulated sugar
  • 1 teaspoon Larkin Cinnamon
  • 2 tablespoons currants

Instructions

  • Pour one cup scalded milk over one-third cup each of lard and granulated sugar; add one teaspoon salt.
  • When lukewarm, add one yeast cake softened in one-half cup lukewarm water.
  • Add two unbeaten eggs and three cups of bread flour.
  • Beat thoroughly with a wooden spoon, cover and set in a warm place to rise until it has doubled in bulk.
  • Spread in two square greased pans, brush over with melted butter.
  • Pare and core five apples, out in eighths, press the sharp edges of the apples into the dough.
  • Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons currants.
  • Bake one-half hour or more in a hot oven.
  • Cut in squares and serve hot with butter or sweetened and flavored whipped cream.
  • Also good when cold.

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Boston Cookies

 

Boston Cookies

Course: Cookie, Dessert
Cuisine: American
Keyword: cookie, cooky
Author: Mrs. Eugene Crow

Ingredients

  • 1 cup butter
  • 3 eggs
  • tbsp hot water
  • 1 tsp cinnamon
  • ½ cup raisins chopped
  • cups sugar
  • cups flour
  • ½ tsp salt
  • 1 cup walnuts chopped

Instructions

  • Cream butter and sugar.
  • Add eggs, well-beaten, and soda which has been dissolved in the hot water.
  • Sift together the flour, salt, and cinnamon.
  • Add half of this to the thin mixture, then add the walnuts and currants or raisins.
  • Add the rest of the flour ad beat well.
  • Drop on a buttered sheet and bake in a moderate (350°-400°) oven.

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Bourbon Balls (a recipe for getting through covid)

A bourbon ball is a Southern delicacy, invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938.

Bourbon balls are bite-sized confections incorporating bourbon and dark chocolate as an ingredient.

The most common variation for home cooks is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week, in a sealed container in a cool dark place, before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.

Another variation has a similar filling, but with a chocolate exterior. The filling can also be similar to a truffle or a cherry cordial, with bourbon added.

Using other types of alcohol one can make rum balls, flavored vodka balls, or liqueur balls.

Via Wikipedia

Bourbon Balls

Course: Dessert
Keyword: 21+, booze, cookie
Servings: 36 balls
Author: Suzan Gingery

Ingredients

  • 6 oz package semi-sweet chocolate chips
  • 3 Tbsp light corn syrup
  • ¼ cup bourbon
  • ½ cup sugar
  • 1 ¼ cup vanilla wafers crushed
  • 1 cup finely chopped pecans or walnuts
  • 4 oz chocolate sprinkles

Instructions

  • Melt chocolate pieces over simmering water in a double boiler
  • Blend in corn syrup and bourbon
  • Stir in sugar, crushed cookies and nuts until well coated
  • Roll mixture 1 tsp at a time into balls
  • Roll balls in chocolate sprinkles to coat generously, pressing firmly
  • Place on a pan.
  • Cover and chill in refrigerator.