I don't know what southern style hash browns are (probably an Ore-Ida product), but I have never heard of putting potatoes in meat loaf, especially along with oatmeal.
Cook-O-Rama! Part Three
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Good Food Ideas From Kraft Kitchens, 1969
The Sacramento Bee, November 15, 1976
Shelia's Au Gratin Potatoes - From Kentucky Cooking
Checkerboard Square, 1959
Betty Baker Tested Recipes, 1977
Betty Baker Tested Recipes, 1977
State of Maine Potato Cook Book, 1935
Knudsen Recipes For Greater Food Value, 1955
The General Foods Kitchens Cookbook, 1959
Easy Triumphs With The New Minute Tapioca, 1934
Kellogg's Fifty Favorite Recipes, 1957
What Shall I Cook Today? Spry Cookbook 1935
Muffins
2 1/2 cups sifted flour
3 1/4 teaspoons baking powder
1 teaspoon salt
2 to 4 tablespoons sugar
1 egg, well beaten
1 1/4 cups milk
1/3 cup Spry, melted
Sift flour with baking powder, salt, and sugar. (Sugar may be omitted, if desired.) . . . Combine beaten egg, milk, and melted Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.
Muffins
2 1/2 cups sifted flour
3 1/4 teaspoons baking powder
1 teaspoon salt
2 to 4 tablespoons sugar
1 egg, well beaten
1 1/4 cups milk
1/3 cup Spry, melted
Sift flour with baking powder, salt, and sugar. (Sugar may be omitted, if desired.) . . . Combine beaten egg, milk, and melted Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.
I remember seeing pictures of the frosted meatloaf completed product.
Quick and easy Crumb bars
2 cups Jiffy baking mix
1 cup white sugar
3/4 stick melted butter
1 cup jam of your choice
Blend baking mix and sugar in a bowl
add the melted butter and stir with a fork till crumb like.
Take 1/2 of this mixture and press lightly into a 8x8 pan sprayed with non stick cooking spray
Heat the jam for about 30 seconds in the microwave on high in a measuring cup, stir well so that it smooths out
Spread the jam evenly over surface.
Cover completely with the other 1/2 mixture. No need to press down.
Back for 40 minutes at 325 degrees till lightly brown. Let cool and enjoy as is or with some whip cream or ice cream.
I have made a lot of these with the seedless jams since you cannot buy these in the store without the seeds.
Enjoy
Jon
ps. another thing I made this Christmas and it was a hit was to make French toast with just eggnog to soak the bread in. It was wonderful.
2 cups Jiffy baking mix
1 cup white sugar
3/4 stick melted butter
1 cup jam of your choice
Blend baking mix and sugar in a bowl
add the melted butter and stir with a fork till crumb like.
Take 1/2 of this mixture and press lightly into a 8x8 pan sprayed with non stick cooking spray
Heat the jam for about 30 seconds in the microwave on high in a measuring cup, stir well so that it smooths out
Spread the jam evenly over surface.
Cover completely with the other 1/2 mixture. No need to press down.
Back for 40 minutes at 325 degrees till lightly brown. Let cool and enjoy as is or with some whip cream or ice cream.
I have made a lot of these with the seedless jams since you cannot buy these in the store without the seeds.
Enjoy
Jon
ps. another thing I made this Christmas and it was a hit was to make French toast with just eggnog to soak the bread in. It was wonderful.
The Catholic Telegraph / January 3, 2019
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<h1 class="entry-title">
</h1>
<h1 class="entry-title">Epiphany Recipe: Gift of the Magi Bread</h1>
During the Christmas season, this sweet bread is a great treat to make for and with family members. It’s also fun to make to celebrate the arrival of the Three Kings on the feast of the Epiphany on Jan. 6. Lighter than a fruitcake, it’s chock full of goodies everyone loves, such as cherries, oranges and chocolate. This recipe makes two loaves.
½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas
1 can (11 oz.) mandarin oranges, drained
1 cup flaked coconut
1 cup semisweet chocolate chips or chunks
2/3 cup sliced almonds
½ cup chopped maraschino cherries
½ cup chopped dates
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.
Combine flour, baking soda, and salt; add to the creamed mixture alternately with bananas. Stir in oranges, coconut, chocolate chips, ½ cup almonds, cherries and dates.
Pour into two greased 8X4X2 loaf pans. Sprinkle with remaining almonds.
Bake at 350 degrees for 50-55 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan.
<h1 class="entry-title"> </h1>
<h1 class="entry-title">
<h1 class="entry-title">Epiphany Recipe: Gift of the Magi Bread</h1>
During the Christmas season, this sweet bread is a great treat to make for and with family members. It’s also fun to make to celebrate the arrival of the Three Kings on the feast of the Epiphany on Jan. 6. Lighter than a fruitcake, it’s chock full of goodies everyone loves, such as cherries, oranges and chocolate. This recipe makes two loaves.
½ cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas
1 can (11 oz.) mandarin oranges, drained
1 cup flaked coconut
1 cup semisweet chocolate chips or chunks
2/3 cup sliced almonds
½ cup chopped maraschino cherries
½ cup chopped dates
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.
Combine flour, baking soda, and salt; add to the creamed mixture alternately with bananas. Stir in oranges, coconut, chocolate chips, ½ cup almonds, cherries and dates.
Pour into two greased 8X4X2 loaf pans. Sprinkle with remaining almonds.
Bake at 350 degrees for 50-55 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan.
<header class="recipe-title">
<h1 data-serverid="MoreTitleURL"> </h1>
<h1 data-serverid="MoreTitleURL">Three King's Cake (Rosca de Reyes)</h1>
</header>
Three King's Cake (or bread) is closely allied with the traditions around the Epiphany (January 6th). This date commemorates the visit the Three Wise Men made to the baby Jesus in Bethlehem. In Mexico, the day is a gift-giving holiday. Tradition states this bread be served, garnished with the "jewels" of fruit and nuts. Usually a small clay or porcelain doll is baked inside. The custom is that whoever finds the doll must give a party on Candlemas (February 2nd). To get candy orange peel like the pieces you see in the photograph, go to our Candied Orange Peel recipe.
<h2>Ingredients</h2>
<h4 data-serverid="IngredientHeading">Dough</h4>
<ul data-serverid="ingred-parent">
<li data-serverid="IngredientLine">2/3 cup milk</li>
<li data-serverid="IngredientLine">1/3 cup unsalted butter</li>
<li data-serverid="IngredientLine">1/3 cup sugar</li>
<li data-serverid="IngredientLine">1/2 teaspoon salt</li>
<li data-serverid="IngredientLine">2 large eggs</li>
<li data-serverid="IngredientLine">2 teaspoons instant yeast</li>
<li data-serverid="IngredientLine">3 1/4 cups King Arthur Unbleached All-Purpose Flour</li>
</ul>
<h4 data-serverid="IngredientHeading">Filling</h4>
<ul data-serverid="ingred-parent">
<li data-serverid="IngredientLine">2 tablespoons unsalted butter, melted</li>
<li data-serverid="IngredientLine">2 tablespoons sugar</li>
<li data-serverid="IngredientLine">1/2 teaspoon cinnamon</li>
<li data-serverid="IngredientLine">1/2 cup chopped nuts</li>
<li data-serverid="IngredientLine">3/4 cup dried mixed fruits or Favorite Fruit Blend</li>
<li data-serverid="IngredientLine">1 tablespoon lemon, orange, or lime zest</li>
</ul>
<h4 data-serverid="IngredientHeading">Garnish</h4>
<ul data-serverid="ingred-parent">
<li data-serverid="IngredientLine">candied red cherries and/or orange peel</li>
<li data-serverid="IngredientLine">toasted sliced almonds, pecans, cashews, or walnuts</li>
</ul>
<ol data-serverid="InstructionSection">
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">For the dough: Heat the milk to a simmer in a small saucepan or at medium power in your microwave. Pour the hot milk over the butter, sugar, and salt, and stir occasionally until the butter melts. Cool the mixture to lukewarm. </span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">In a mixing bowl combine the milk mixture, eggs, and yeast. Add the flour 1 cup at a time, and mix until a soft, smooth dough forms. You can also use your bread machine, set on the dough cycle, for this step.</span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">Place the dough in a greased container, cover it, and set it in a draft-free place to rise until doubled (about 1 to 1 1/2 hours). Or let your bread machine complete the dough cycle. </span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">After the first rise, deflate the dough, cover, and let it rest for 10 minutes. Turn the dough out onto a lightly floured surface; roll into a 20" x 12" rectangle. </span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">For the filling: Brush the surface of the dough with melted butter, leaving a 1/2" strip bare along one of the long edges. Combine the sugar and cinnamon in a small bowl. Add the nuts, mixed fruits and zest, and stir to coat. Sprinkle this mixture evenly over the buttered section of the dough. </span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions"> Assembly: Starting with the garnished long edge, roll the dough up jelly-roll style, working toward the edge with no butter on it. Pinch the seam together to seal it firmly, then bring the ends together to form a ring. To keep the bread round, grease the outside of a small bowl or custard cup and put it on a lightly greased or parchment-lined baking sheet. Place the ring, seam side down, around the bowl and tuck one end inside the other, pinching it together to seal it.</span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">Flatten the ring slightly, and using a pair of scissors, make cuts in the dough at 1 1/2" intervals around the outside edge. Hide a doll or candy inside the bread. You can place strips of candied orange peel in the cuts to create the look in the photo at the top of the recipe. Cover with greased plastic wrap and let rise until nearly doubled (about 30 to 40 minutes). </span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">To bake: Once the dough is shaped and is rising for the second time, preheat the oven to 350°F. When the dough is risen, remove the plastic wrap, and brush the top with beaten egg. Place the candied cherries (cut in half) in the spaces between the slits in the dough, and decorate with nuts as desired. </span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">Bake the bread for 25 to 30 minutes, covering the loaf loosely with foil after the first 15 minutes, as it will brown quickly. Remove the bread from the oven when the inner parts of the slits look cooked and the interior measures 190°F when measured with an instant-read thermometer. Cool the bread on a rack.</span></li>
<li data-serverid="InstructionSet"><span class="recipe-instruction-span" data-serverid="Instructions">Yield: 1 loaf, 16 servings.</span></li>
</ol>
<h3>Father Kyle Schnippel’s Linzer Cookies</h3>
Linzer Cookies are a buttery treat covered with a dusting of powdered sugar, what’s not to love? This recipe has a touch of mint in the cookie itself (a little goes a long way!) to balance out the sweetness of the strawberry filling. The cookies are dye cut and that assembled into a sandwich cookie to make a pleasing effect on the eye before a (hopefully!) pleasing effect on the tongue!
Strawberry Mint Linzer Cookies
Ingredient List:
Cookie batter
250 g butter
125 g sugar
4 g salt
2 eggs
4 g mint extract
375 g flour
filling:
288 g strawberries
100 g sugar
1 tbsp cornstarch
powdered sugar
Directions:
<ul>
<li>mix to combine butter, sugar, salt; not to full ‘cream’ stage</li>
<li>add eggs and mint extract (a little goes a long way!)</li>
<li>mix in flour until consistent</li>
<li>place dough in freezer for 30 minutes or in refrigerator for 4 hours</li>
<li>meanwhile, cut tops off strawberries and add filling ingredients to medium sauce pan</li>
<li>bring to boil for 15 minutes</li>
<li>strain into small bowl with a fine mesh metal strainer and cool to room temperature</li>
<li>Once dough is chilled to solidify butter, roll out cookie dough onto baking mat</li>
<li>Using a dye, cut cookies (tops and bottoms; identical shapes, tops have a design cut out of the middle)</li>
<li>rechill cookies for 30 minutes on baking sheet; pre-heat oven to 350 degrees F</li>
<li>bake for 12 minutes</li>
<li>cool, spoon or squeeze bottle filling onto base of cookies</li>
<li>cover tops in powdered sugar, place tops on the bottom cookie</li>
</ul>
Gift of the Magi Bread
Louis
That recipe sounds like it would be wonderful any time of year, thanks for sharing
Louis
That recipe sounds like it would be wonderful any time of year, thanks for sharing
My pleasure Alistair!
