Ask Questions Here!!!!

[Marcia]

Hello. I'm Marcia the new moderator of this board. If you have any questions that you need help with in this subject of breads, please feel free to ask here. Again, thank you for your time and interest.

[Jann]

I'm looking for a drop cookie recipe from the late 50's or early 60's, I remember it as being lemon flavored, it was a sponge type cookie, tasted like little sponge cakes, it was on the back of the Arm & Hammer Baking Soda box. Can someone please help? I've checked the web with searches and also looked on the Arm & Hammer web site. Thanks for any help!

Jann in Fargo

[Marcia]

Hello Jann, I have found 1 but am looking for more incase this isn't the one you are looking for,

Arm & Hammer Lemon Drops
Makes 2 dz.
2 1/2 c. Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
3/4 c. Shortening
1 c. Sugar
1 tsp. Vanilla
1/4 tsp. Lemon Extract
1 egg
2 Tbs. Milk

Mix together and drop by tsp. on cookiesheet and bake at 400 deg. for 10-12 min.

[Jann]

Thank you!! Please don't look any further, I am sure this is the one I've been looking for! Thank you so very, very much!!!

Jann

[Barbara]

I'm looking for the no-bake cookie recipe that uses soda crackers and peanut butter. I thought it was in a recent news letter, but couldn't find it when I was looking for it. Does anyone have it. It's an oldie from my childhood many years ago.
thanks
Barb, Kansas

[cuteascountry_Shortcake]

Hi Barb,

Hope this is what you are looking for:

NO BAKE PEANUT BUTTER COOKIES
2 c. sugar
2/3 c. milk
6 tbsp. peanut butter
32 crushed soda crackers
1/2 tsp. vanilla
Boil sugar and milk 5 minutes. Add peanut butter, soda crackers and vanilla. Drop onto waxed paper. Let set until firm.

[amy]

Hi Marcia.

I know you said this was for breads, but maybe you can direct me to the right place. I'm looking for a meat dish my grandmother used to make I think from the Depression. She called it City Chicken, and I'm pretty sure it was breaded pork and on skewers. Really good and don't know where to look.

Thanks,

Amy

[Chris in NM]

Hi April,

Is your altitude different from IL and NM? That would have something to do with the raising. I haven't made much sourdough bread, but have made bread at 490 ft. above sealevel, 7200 ft. above sea level and at 4400 ft. above sea level. You might want to add a tad more flour to the dough if you are at a higher altitude or if it is more humid.

What exactly is happening when you make bread? Do you have a breadmaker? We just got one a couple of years ago and that is great! However, I wonder with your sourdough if maybe the starter isn't ready or something?

Shortcake, can you help here, or Robyn? Marla? Anyone? Just some thoughts I threw out. Good luck and let us know how the next batch comes out?!

Chris

[Mari00]

I hope I did this right. I did not see anything for a New Post, so I selected reply. Please feel free to correct me.

I lost two recipes. One I had tested and loved, the other I had not tried yet, although I have eaten them. I'm just sick about losing both.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
One is Cheese Puffs, that my son after a lot of pleading was able to get this family recipe from a friend...for me.

I had them at a baby shower and they melt in your mouth. I thought it was bread dipped in cheese??? and baked on a cookie sheet. They were very simple and a delicious party treat.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The second one is Sticky Buns. I have mad them a couple times and everyone loved them. If I remember correctly, there were only three ingredients.

Ingredients:
Pillsbury biscuts (Grands or reg biscuits)

brown sugar

heavy cream (not sure if it was heavy cream or whipping cream)

I keep thinking of 1 cup, maybe the brown sugar cream or both. You cut the biscuits in 4 section and drop into a baking pan. I can't remember if I combined the sugar and cream before pouriing over biscuits. Also, don't remember the cooking temp and time.

They are fast, simple and oh so good!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I am normally careful to add them to my large recipe file on my computer.

~~~~~~~

[Chris in NM]

Amy, I posted the City Chicken recipe I use in the pork section. I use pork tenderloin instead of ground meats. Hope it is the one you want. It is titled City Chicken. We love it and I always serve it with mashed potatoes with the gravy the meat makes when cooking and a veggie on the side.

Chris

[pjw]

is there any chance you might know a recipe my grandmother used she called it sponge cake it had a coarse spongy texture, crunchy top, lemon flavored, baked in a loaf pan. I know the eggs were not seperated, it had margarine in it, and was mixed in one bowl by hand any ideas? Thanks, pjw