meekinsfam

This is my old Caesar Salad Recipe handed down to me from Gramma, she got it from Tim, Jr.  As you can see it has been thoroughly stained and worn from usage, so I will try to read what's left of it and post it here.

Labels: Grammadel, Tim Jr.

 

¼ C Poppy seeds
1+C Buttermilk
1 C (2 sticks) butter
1 ¾ C sugar
4 eggs, separated
½ t vanilla
1 ½ t almond extract
2 ½ C+2T flour
1 t baking powder
½ t baking soda
½ t salt
soft butter
1 C cinnamon-sugar

Soak seeds in buttermilk; cream butter & sugar; combine flavorings w/ beaten egg yolks, then add sugar mix and buttermilk mix.

Sift together dry ingredients & beat in. Fold in well-beaten stiff egg whites. Pour half of batter into greased and floured bundt pan, sprinkle w/half of cinnamon-sugar, repeat. Dot with butter.

Bake at 350° for about an hour.

Cool 10 minutes, invert onto cooling rack. Serve warm or cold. May be sprinkled with a little powdered sugar.

Preheat oven to 375 degrees

1 1/2 c sugar
1 c butter
3 eggs
3 1/2 c flour
1/2 t salt
1 t baking soda
2 t cream of tartar

Cream butter. Add sugar gradually and beat until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla. Add dry ingredients gradually to creamed mixture. Divide dough and wrap in plastic, flattening. Chill thoroughly, 3-4 hours or over night. Roll one section at a time on a floured surface to 1/8-1/4 inch thickness, use cookie cutters to cut into shapes. Bake 6-8 minutes or until lightly brown on edges. Cool and frost with butter frosting. Yumm!

Family secret: make a double batch to allow for dough "shrinkage" while chilling those long, long hours.

• 1 # butter
• 2 C Ghiradelli chocolate
• 8 eggs, beaten
• 1 Qt buttermilk
• 2 T vanilla
• 6 C cake flour
• 4 C sugar
• 4 t soda
• 2 t salt
• 2 t baking powder

• Two 8 oz packages of Cream Cheese
• 1/2 pound (8oz) sharp cheddar cheese - grated
• 1 cup chopped ripe olives
• a sprinkle of Worcester and garlic powder