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Old Fashion Recipes Good Anytime, Especially in the Fall! Apple Cookies and Cranberry Pumpkin Bread
The recipes in the article are great anytime of the year. But they seem especially suited to Fall. The Fresh Apple Cookies are delicious during any season but especially so in the Fall when apples are so plentiful and a part of everything, including decor. Ditto for the Cranberry Pumpkin Bread. Apples, cranberries, and pumpkins are all foods that are good for us. Try these recipes this Fall then add them to your year-round recipe file!
FRESH APPLE COOKIES
This recipe won first place in an Indianapolis cooking contest in 1960 or 61, if my memory serves me correctly (and that is questionable!). It is perfect for this time of the year!
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup butter
1 1/3 cups brown sugar
1 egg
1/4 cup milk
1 cup chopped nuts*
1 cup chopped raisins
1 cup finely chopped, unpeeled apple
Powdered sugar frosting or glaze
In a medium mixing bowl sift the flour, salt, soda, cinnamon, cloves, and nutmeg together until well combined.
In a large mixing bowl cream the butter and brown sugar together; add the milk and egg. Beat this mixture until it is smooth. Stir in the flour mixture until well blended then stir in the other ingredients. Drop the dough by teaspoonsful onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes or until well done. While still warm, not hot, top with a thin powdered sugar frosting or glaze.
*In Indiana I often used hickory nuts. Pecans or walnuts work well.
CRANBERRY PUMPKIN BREAD
1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries
Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.
In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.
Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.By Linda Carol Wilson
FRESH APPLE COOKIES
This recipe won first place in an Indianapolis cooking contest in 1960 or 61, if my memory serves me correctly (and that is questionable!). It is perfect for this time of the year!
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup butter
1 1/3 cups brown sugar
1 egg
1/4 cup milk
1 cup chopped nuts*
1 cup chopped raisins
1 cup finely chopped, unpeeled apple
Powdered sugar frosting or glaze
In a medium mixing bowl sift the flour, salt, soda, cinnamon, cloves, and nutmeg together until well combined.
In a large mixing bowl cream the butter and brown sugar together; add the milk and egg. Beat this mixture until it is smooth. Stir in the flour mixture until well blended then stir in the other ingredients. Drop the dough by teaspoonsful onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes or until well done. While still warm, not hot, top with a thin powdered sugar frosting or glaze.
*In Indiana I often used hickory nuts. Pecans or walnuts work well.
CRANBERRY PUMPKIN BREAD
1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries
Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.
In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.
Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.By Linda Carol Wilson
