LEMON SOUFFLÉ

4 egg yolks

1 cup sugar

Grated rind and juice

1 lemon

4 egg whites

Beat egg yolks until thick and lemon-colored. Add sugar slowly, beat thoroughly, and add lemon juice and rind. Fold in stiffly-beaten egg whites. Turn into greased

pudding dish, set in a pan of hot water, and bake in a moderate oven (350° F.) about 50 minutes.

Hey everyone, enjoy! I love lemons 🍋 While I'm not sure of making a soufflé just yet, I have my eye on a lemon posset recipe for this summer.

Almond Cake

1 cup thinly sliced blanched almonds

3/4 cup shortening

1 & 1/2 cups granulated sugar

1 tsp vanilla

3 eggs separated

2 & 1/4 cups sifted cake flour

2 tsp baking powder

1 tsp salt

3/4 cup mil (Typo; milk)

Front of Recipe Card

Grease loaf pan very heavily. Sprinkle and pat almonds on bottom and sides of pan reserving a few for the top of cake: Cream together shortening and sugar thoroughly. Blend in vanilla and beaten egg yolks. (over)

Back of Recipe Card:

Sift together flour baking powder and salt and add to creamed mixture alternately with the milk. Beat egg whites until stiff and fold into batter. Pour into almond lined pan. Springkle (typo: sprinkle) remaining almonds over top.

Bake at 300 degress (typo: degrees) for 1 & 1/2 to 2 hours.

Makes 1 loaf.

Enjoy!

APPLE BUTTER REFRIGERATOR ROLL

½ pint whipping cream

30 vanilla wafers

½ cupful Heinz Pure Apple Butter

Chopped nuts

Whip cream and fold in Apple Butter. Spread each wafer with whipping cream mixture, placing one on top of another until all the wafers are used. Cover outside of the roll with remaining cream mixture, sprinkle with chopped nuts and place in refrigerator for about 3 hours.

Cut in diagonal slices and serve.

This recipe has been tested using Heinz Products. The use of other products may affect the outcome of the recipe.

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Don't know about that Heinz disclaimer at the end of the recipe. I have some Apple Butter from Buc-ee's and that beaver knows how to cook. Anyways, enjoy and let me know if it turned out great for you!

7 Minute Icing

2 gett whites (this appears as a typo; TWO EGG WHITES)

1 cut supar (this appears as typo; 1 CUP SUGAR)

3 tbs water

1 tsp vanilla

1 pinch salt

1/4 tsp cream tarter (Cream of Tartar)

Put in top of double boiler- beat it before you put it over hot water. Don't overcook.

Yesterday, I posted the Black Devil's Food Cake Recipe and was told by a Redditor that it was accompanied by a 7 min icing. Glad I found this in the recipe box. My recipe box was a gift via a thrift store in Pennsylvania Amish country. Lots of old recipes in there. I'll make sure to share them with you.

Enjoy.

Black Devil's Food Cake

2/3 cup Crisco

1 & 1/2 cup sugar

3 eggs

1/2 cup hot water

2 tsp bk. pwd

2/3 cup cocoa

1 cup thick sour milk

1 tsp. soda

1 tsp vanilla

2 cups flour

1 tsp salt

Blend crisco, sugar & eggs. Beat cocoa in hot

water & add to first mixture. Add milk beaten with soda & flavoring and then stir in flour, salt, and baking powder. Bake for 25 min. in 375° oven in 3 eight inch layers.

Enjoy*

CUSTARD SOUFFLÉ

Custard Soufflé

3 tablespoons butter

3 tablespoons flour

4 tablespoons sugar

¼ teaspoon salt

1 cup milk

½. teaspoon vanilla

4 egg yolks

4 egg whites

Melt butter, add flour, and mix until smooth. Add milk gradually and bring to boiling point, stirring constantly. Beat egg yolks until thick and lemon-colored, and add sugar and salt. Add slowly to hot mixture, stirring until blended. Cool slightly. Add vanilla and fold in stiffly-beaten egg whites. Turn into a greased pudding dish and bake in a moderate oven (350° F.) about 50 minutes.

Souffle Layer Pudding-Make ½ the recipe tor

Custard Soufflé and ½ the recipe for Chocolate Soufflé. Put the chocolate mixture in a greased pudding dish and pour the light mixture over it.

Chocolate Souflé-Use the recipe for Custard Soufflé. Melt 2 squares unsweetened chocolate over hot water, add 2 tablespoons sugar, and 2 tablespoons hot water. Stir until smooth, and add to the hot milk mixture just before adding the egg yolks.

*Recipe via gifted recipe box found in thrift store in Pennsylvania Amish country*

DESSERTS

BUTTERSCOTCH REFRIGERATOR COOKIES

2 eggs

1 teaspoonful soda

2 cupfuls brown sugar

1 teaspoonful baking powder

½ tablespoonful vanilla

1 cupful Heinz Rice Flakes

½ cupful butter

½ cupful nutmeats

3½ cupfuls flour

Beat the eggs well. Add sugar, vanilla and butter, which has been measured first and then melted. Add the flour, sifted with the soda and baking powder. Add Rice Flakes and nutmeats. Pack into a pan lined with waxed paper and chill. Slice thinly and bake for about 5 minutes in a hot oven (425°F.). This cooky batter may be made and kept in the ice-box almost indefinitely, baking just as cookies are needed. This recipe has been tested using Heinz Products. The use of other products may affect the outcome of the recipe.

*Recipe is from a recipe box gifted to me via unknown thrift shop in Pennsylvania Amish country. The recipe box contains various recipe cards, newspaper/magazine clippings, and handwritten recipes*

Enjoy!