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Beth's sister,
Curtis Kelly, once was an editor for The National Enquirer. She was the
book and food editor.
In August 1989 The National Enquirer published four recipes that Curtis
edited from the Paint Creek Community Cookbook. The cookbook was
compiled by the Paint Creek Community Women's Group (read Paint Creek
Methodist Church). Copyright 1989 by the Paint Creek Lady's Society,
Rochester, MI. Reprinted by permission of course. Not, according to
those women who wanted to oust Delta from the church because their
recipes had been printed in this horrid tabloid. Quite a tiff developed
between the church and Delta.
Headline: Cookies
& Cake -- Like Mom Used To Make
Hungry for desserts
that will bring back warm, happy memories of Mom's aromatic kitchen.
Then try these mouth-watering recipes! You'll love Raisin Bars With
Powdered Sugar Icing, Spice Gems, Old-Fashioned Sugar Cookies and Texas
Orange Slice Cake. They're from the "Paint Creek Community Cookbook."
Texas Orange Slice Cake
Candy orange slices
add zest to this winner of a cake!
Preparation time: 15
to 20 minutes.
Baking time: 1-1/2 to 1-3/4 hours.
Standing time: overnight
Makes about 24 servings.
4 cups flour
2 sticks margarine
1/2 tsp. Salt
1-1/2 cups sugar
1 lb. candy orange slices, cut up
4 eggs
1/2 cup buttermilk plus 1 tsp. baking soda, mixed
2 cups chopped nuts
1 lb. dates, cut up
2 cups powdered sugar
1 cup heated orange juice
1 can coconut
Mix 1 cup of flour
and salt, and cut candy and dates into it. Add nuts and coconut and mix.
Cream margarine and sugar together. Add eggs and mix well. Add
buttermilk mixture and remaining flour alternately. Combine with candy
mixture.
Grease and flour Bundt pan or two loaf pans. Bake at 250 degrees for
1-1/2 t 1-3/4 hours. Place pan of water under oven rack to keep cake
moist.
For frosting, mix together orange juice and powdered sugar. With a fork,
prick holes in cake as it comes from oven, then pour orange juice
mixture over cake. Leave in pan overnight. Unmold and drizzle with
Powdered Sugar Icing (see recipe), if desired.
Raisin Bars With Powdered Sugar Icing
Delicious -- and oh
so easy to make!
Preparation time: 10
to 15 minutes.
Baking time: about 20 minutes.
Makes 36 to 42 bars.
1 cup
raisins
2-1/2 cups flour
2 cups water
1/2 tsp. salt
1/2 cup margarine (1 stick)
1/4 tsp. nutmeg
1 cup sugar
1/4 tsp. cinnamon
1 egg
1 tsp. baking soda
1 tsp. vanilla
Heat raisins on the stove in 1 cup of the water until just warm and let
stand for a few minutes. Meanwhile, mix margarine, sugar, egg and
vanilla.
Mix rest of ingredients and add to egg mixture with second cup of water.
Mix in the raisins and their water.
Pour into an ungreased 12 by 15-inch cookie sheet with sides and bake at
325 to 350 degrees until brown, about 20 minutes.
When done, frost with icing (recipe below) and cut into bars.
Powdered Sugar Icing
2 cups
confectioners' sugar
1/4 tsp. vanilla
1/4 Cup milk
Mix ingredients
together, adding milk a little at a time. For thicker consistency use
less milk.
Spice Gems
Cinnamon, cloves and
nutmeg with applesauce make these cookies outstanding.
Preparation time: 15
to 20 minutes.
Chilling time: 1 hour.
Baking time: 10 to 12 minutes.
Makes about 3 dozen cookies.
1 cup brown sugar
1 tsp. cinnamon
1/2 cup melted shortening
1 tsp. cloves
1 egg
1/2 tsp. nutmeg
1/2 cup applesauce
1 cup walnuts, chopped
2 cups flour
1 cup raisins
1 tsp. baking soda
1 cup dates, chopped
1/2 tsp. salt
Mix together sugar, shortening, egg and applesauce and beat. Sift flour,
baking soda, salt, cinnamon, cloves and nutmeg and add to egg mixture.
Stir in nuts, raisins and dates. Chill 1 hour.
Drop by tablespoonfuls onto greased cookie sheet and bake 10 to 12
minutes at 350 degrees.
If desired, frost when cooled, using Powdered Sugar Icing.
Old-Fashioned Sugar Cookies
These are
melt-in-your-mouth delicious!
Preparation time: 15
to 20 minutes.
Chilling time: 2 hours.
Baking time: 10 minutes.
Recipe makes about 3-1/2 dozen cookies.
1-1/2 cups
sugar
1 tsp. baking soda
1 cup butter
3 tsps. baking powder
3 eggs
1/2 tsp. salt
1/2 tsp. Nutmeg
sugar for sprinkling cookies
colored sprinkles (optional)
1 cup sour cream
1/2 tsp. Vanilla
4-1/2 cups flour
In a mixing bowl, cream sugar and butter until fluffy. Add eggs one at a
time, beating well. Stir in nutmeg, sour cream and vanilla.
In another bowl, sift together flour, baking soda, baking powder and
salt, then add, a little at a time, to the creamed mixture until well
blended.
Chill 2 hours. Roll. Cut into shapes with cookie cutters, sprinkle with
sugar and place on ungreased cookie sheet. Bake 10 minutes at 350
degrees. Decorate with colored sprinkles if desired.
(These recipes were Delta's, passed down from her mother and submitted
for the Paint Creek Community Cookbook)
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