1950s LAUSD Ranger Cookies

1952 CITY SCHOOL RANGER COOKIES

1 cup (2 sticks) butter at room temperature

1 cup granulated sugar

1 cup brown sugar, packed

2 eggs, well beaten

2 cups sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups rolled oats

2 cups cornflakes

1/2 cup coconut

1/2 cup chopped walnuts



Cream butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs.


Sift flour with baking powder, salt and baking soda. Blend into butter mixture. Add vanilla, oats, cornflakes, coconut and nuts and mix until blended.

Drop by tablespoonful on ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For smaller cookies, drop by rounded teaspoon. Do not flatten.


Bake larger cookies at 350 degrees 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees 8 to 10 minutes.


22 (4-inch) cookies or 6 dozen small cookies. Each small cookie:


77 calories; 56 mg sodium; 13 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein; 0.10 gram fiber.

Easiest Cream Puffs ever

Dough:

1/2 cup (one stick) butter  (real butter)
1 cup water
1 cup flour
4 eggs
1 5.1 oz box vanilla instant pudding
2 cups heavy cream
1 cup milk
2 tsp vanilla

Preheat over to 375 F


1.  On stove over med-high heat, combine butter and water.  Melt to a rolling boil. (put a wooden spoon over the top so it doesn't boil over)
2.  Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about a minute)
3.  Remove from heat and cool a couple minutes.
4.  Beat in eggs (one at a time) with mixer
5.  Beat mixture until smooth and velvety
6.  Drop by spoonfuls (walnut sized) onto ungreased cookie sheet (I lined mine with parchment paper for easy cleanup)
7.  Bake until DRY  - about 20 to 25 minutes, maybe longer.  And SLIGHTLY golden
8.  Allow to cool.  (These are light and dainty - it doesn't take long, don't fret.)

Filling:

Combine pudding mix, heavy cream, and milk and vanilla.  in stand mixer with whisk attachment beat until soft peaks form.  Refrigerate while dough is baking.

Slice the cooled puffs in half and fill with cream mixture.

Sprinkle with powdered sugar or glaze with chocolate if desired.

Makes about 2 dozen - Store in refrigerator if they last that long.

Perfect Creamy Southern Pecan Praline

1 Cup light brown sugar
1/2 Cup granulated sugar
1/2 cup heavy cream
4 Tbsp salted butter (half stick)
2 Tbsp water
1 1/2 cup pecans (halves, wholes whatever you got)
1 tsp vanilla

MUST USE CANDY THERMOMETER

In heavy saucepan, combine the light brown sugar, granulated sugar, cream, butter and water.  Place over med-high heat and stir CONSTANTLY until pralines reach 242ºF (softball stage).  Remove from heat and add pecans and vanilla to candy.  Stir vigorously with wooden spoon until candy cools and pecans remain suspended in candy -- about 2 minutes.  Spoon pralines onto parchment, wax paper or foil lined sheet pan and cool completely. (Cookie or ice cream scooper works pretty good.. spray it with Pam first).  Gotta move fast.

Chocolate Malted Cake

Chocolate Malted Cake

2 C malted milk powder

1 2/3 C  all purpose flour

3/4 C cocoa powder

1/2 tsp salt

2/4 tsp baking soda

3 eggs (large)
1 1/3 C  granulated sugar

2/3 c oil

2 tsp vanilla

1 1/3 C whole milk  ( I used equal parts heavy cream and 2% milk)

Preheat oven to 325F.

In  one bowl combine malt, flour, cocoa, salt, soda.  Whisk thoroughly to combine and aerate.

In stand mixing bowl cream eggs and sugar.  Add oil, vanilla mix thoroughly.  Add flour mixture a cup at a time until combined and smooth.

Bake 45 to 50 minutes
Makes two 8" round cake pans.


Vanilla Malt Icing  - basic butter cream icing with 3/4 cup of malt added.

Garnish/decorate with coarsely chopped chocolate malt balls.

Grandma's Sponge Cake

2 Tbsp butter
1/2 c milk, scalded
1 c sifted flour
1 tsp baking powder
1/4 tsp salt
2 eggs, well beaten
1 c sugar
1/2 tsp vanilla

oven 350; pan 9 inches

Grease and flour bottom of pan. Add butter to milk, sift flour with bp and salt.  Combie eggs, sugar, vanilla in sm bowl.  Beat at hi speed until thick and lemon colored. At low speed add dry ingreditns then hot milk mixture.  Bake @ 350 20 to 25 min. until golden brown and springs back when touched in center.

Ethel's Hot water Chocolate Cake

2 C sugar
1/2 C shortening
 2 eggs
1 c sour milk
2 c flour
2 tsp soda
1/2 c cocoa
1/2 tsp salt
1 tsp vanilla
1 c hot waater

Cream shortening and sugar. Add eggs and vanilla. Sift flour, salt cocoa and soda. Add Alternately w/ sour milk.  Fold in hot water last.  Bake 10x13 pan @ 325 glass or 350 aluminum.

BANANA CAKE

BANANA CAKE

Easy and fast.  Also makes delicious muffins or banana bread.  Stays moist.

2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 pinch salt
1/2 cup butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease & flour 2 - 8 inch round pans or 1 - 13x9 cake pan.

In small bowl, whisk together flour, baking soda and salt, set aside.

In large bowl, cream butter, white sugar and brown sugar until light and fluffy.  Beat in eggs, one at a time.  Mix in the bananas.  Add flour mixture alternately with the buttermilk to the creamed mixture.  Stir in walnuts.  Pour batter into prepared pans.

Bake at 350 for 30 to 35 minutes.