Cookbook 10/9/23

-recipe for a tender beef brisket (in the oven)

From Darrell Lampkins…..
Brisket has two tough muscles. Cooking slow is the answer:
So rub it down with a cheap mustard, add your favorite seasoning. And let set for a few hours or over night. Set your oven to 230 and put your brisket in a nice size pan and put it in the oven. Figure 1.5 hours per lb.
sprits or mob with apple juice or a beef broth after the first 3 hours.
Once the brisket reaches an internal temp of 165 then I would wrap it in butcher paper and stick it back in the pan and continue to cook till internal temp reaches 200. Then pull out out of the oven and cover it with foil or lid and place a towel over it and let it rest for an hour or so. Don’t slice it till your ready to eat it if you slice it out will start to dry out. Do you will want to keep it moist. Pour the drippings in the pan over it to keep it moist.

“Swedish Apple Cake”

1 stick oleo
1 1/2 c. white sugar
2 eggs slightly beaten
3 c. chopped raw tart apples
1 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
dash of salt

Mix cake ingredients in order given. Pour into 9 by 12″ greased and floured pan. Bake at 350 for 35 minutes or until set and slightly brown. Remove from oven. Combine topping mixture and pour over the cake.
(for the topping….)
1/2 stick melted oleo
3/4 c. chopped pecans
1 c. brown sugar
Bake an additional 15-20 minutes. Serve with whipped cream or ice cream

submitted in the 2nd KWIXland Cookbook by:
Virginia Rohr, Madison

“Apple Pudding”

2 large apples
1 egg
1 c. sugar
2 T. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts (optional)

Preheat oven to 350 and butter a 9 inch square pan. Pare, core and dice apples. Beat egg and add sugar. Add apples and other ingredients. Spread in pan. Bake for 25 minutes until brown. It’s good either warm or cold. Serve with ice cream or whip cream.

“Mountain Dew Dumplings”

2 cans of crescent rolls
2-3 firm apples, pealed, cored, and cut into pieces
1 1/2 c. sugar
1 tsp. cinnamon
2 sticks of butter
1, 12 oz. can of Mountain Dew

Preheat oven to 350. Unwrap the crescent rolls and place apple slice in each triangle of the dough. Roll up large end to small. In a pan, melt butter, add cinnamon and sugar and cook until dissolves but don’t boil. Stir constantly. Put apple dumplings in a 9 by 13 pan. Pour the mixture over the dumplings, then drizzle Mountain Dew around the dumplings. Bake for 45 minutes.

Marian Embree, Moberly

“Green Apple Pie”

Make the bottom crust. Fill with apples (recipes says 8). Put your lattice top on. Melt 3/4 stick of butter. To that, add 1/2 c. sugar, 1/2 c. brown sugar, 1/4 c. water, and 3 T flour. Whisk together and cook until it starts to boil. Take it and pour over apples. Bake at 450 for 10-15 minutes. Reduce oven to 350 and bake for another 30-45 minutes.

Janet Westhoff, Glasgow

“Apple Dessert”

4 c. peeled and sliced apples
3/4 c. sugar
1 T. flour
1 tsp. cinnamon
1/4 tsp. salt
Mix and put in 9 by 13 pan. Pour 1/2 c. water over. Mix the following until crumbly and put on top. Bake at 325 for 45 minutes:
3/4 c. brown sugar
3/4 c. flour
3/4 c. quick oats
1/4 tsp. soda
1/4 tsp. baking powder
1/2 c. soft oleo or butter

submitted in 1st KWIXland Cookbook by,
Evelyn Points, Higbee