Spell-Binders

“This cookbook was made possible by the members of the Ottawa chapters of Beta Sigma Phi Sorority.”

Spell-Binders

  • 1 ½ c. flour
  • 1 ½ t. baking powder
  • 1 t. soda
  • 1 c. firmly packed brown sugar
  • 1 c. soft butter
  • 1 egg
  • 1 c. quick-cooking rolled oats
  • 1 c. flacked coconut
  • 1 c. salted Spanish peanuts
  • ½ c. finely crushed corn flakes

Combine flour, baking powder and soda. Gradually add sugar to butter in mixing bowl, creaming until light and fluffy. Add egg; beat well. Gradually add dry ingredients, blending well after each addition. Stir in rolled oats, coconut, peanuts & corn flakes, drop by rounding teaspoonfuls onto greased cookie sheets. Flatten slightly with bottom of glass dipped in additional corn flakes. Bake at 350 degrees 12-15 min. Drizzle with icing. Makes 2 dozen.

Icing

Melt 2 T. butter in 2 c, measuring pitcher, add 1 c. powdered sugar. 1T. Pitcher. Add 1 c. powdered sugar, 1 T. hot water & 1 t. vanilla. If necessary thin with a few drops of hot water.

-Jean Kosnick

Oatmeal Cinnamon Drops

“This cookbook was made possible by the members of the Ottawa chapters of Beta Sigma Phi Sorority.”

Oatmeal Cinnamon Drops

  • 1 c. shortening
  • 2 c. sugar
  • 2 eggs
  • 1 T. molasses
  • 2 t. vanilla
  • 2 flour
  • 2 cinnamon
  • 1 ½ soda
  • 2 c. quick oat
  • 2/3 c. raisins
  • 1 c. chopped nut

Drop by spoon on cookie sheet. Bake 350 for 12 min, of till done. 5 dozen

-Judy Reimann

Pineapple Cookies

“This cookbook was made possible by the members of the Ottawa chapters of Beta Sigma Phi Sorority.”

Pineapple Cookies

  • 2 c. flour
  • ¼ t. soda
  • ½ c. shortening
  • ½ c. white sugar
  • 1 egg
  • Small can crushed pineapple: drained
  • ¼ t. salt
  • ½ c. brown sugar
  • ½ c. chopped nuts
  • 1 t. vanilla

Cream shortening and sugars. Add egg, pineapple, and vanilla. Beat well. Sift flour, salt soda and baking powder. Add to pineapple mixture with nuts and mix well. Drop by spoonful on cookie sheets. Cook 10 minutes of until slightly browned at edges at 350 degrees.

-Mrs. Dick Kennedy

Gugelhupf (Viennese Poundcake)

Gugelhupf

A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.   

  • 1 Cup Butter
  • 2 Cups Sugar
  • 6 Eggs, Separated
  • 1 ½ Cups Sifted All-Purpose Flour
  • ½ Teaspoon Salt
    2 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Grated Vanilla
  • 6 Tablespoons Milk

Cream butter to consistency of mayonnaise. Add sugar slowly while continuing to cream. Beat until light and fluffy. Beat in egg yolks one at a time Mix and sift flour, salt and baking powder. Combine milk and flavoring. Add flour mixture and milk alternately to butter mixture stirring in gently but thoroughly. Beat egg whites stiff, but not dry; fold in throughly. Spoon into well-greased Turk’s-head mold. Bake or until done. Cool in pan 10 minute. Loosen rack. Finish cooling. Dust with confectioner’s sugar. In Germany, they serve this cake for a mid-afternoon coffee.

(You may use a Bundt pan.)

-Mrs. H. Robert Langer (Dorts)

A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.  

Swedish Coffee Bread

  • 1 Package Dry Yeast

  • ½ Cup Warm Water

  • ½ Cup Butter

  • ½ Cup Granulated Sugar

  • 1 Cup Scalded Milk

  • 2 Teaspoon Ground Cardamom

  • 4 Cups Sifted Flour

  • 1 Beaten Egg

  • 1 Teaspoon Salt

Dissolve yeast in warm water and let stand 5 to 10 minutes. Cream butter and sugar, then add scalded milk. When lukewarm, add cardamom, then 1 cup Flour, stirring well. Add yeast and mix well. Gradually add egg, salt and the remaining flour until well blended. Place in a warm spot and let rise until double in size; then knead down and let it rise again until double in size. Work into braided (2) loaves and let loaves rise on a greased cookie sheet for about one hour. Bake at 350 degrees for 25 minutes of until golden brown, About 10 minutes before baking is completed, brush loaves with egg white and sprinkle with granulated sugar if desired. Makes 2 6x15 inch loaves, and each serves 15 one inch slices.

-Mrs. Ronald E. Slack (Peggy)

Lemon Nut Bread

A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital. 

Lemon Nut Bread
(Canadian)


2 Tablespoons Shortening
1 Cup Granulated Sugar
2 Eggs
1 Tablespoons Grated Lemon Rind (or Orange)
1 ½ Cups All-Purpose Flour
1 ½ Baking Powder
½ Cup Milk
½ Cup Chopped Nuts
½ Teaspoon Salt

Mix in order as given. Bake in glass loaf pan (8-3/4 x 4-3/4). Bake 1 hour in 325 – 350° oven. Then spoon topping over until all gone.

Topping

Mix and melt- 1/3 cup Granulated Sugar and the Juice of one Lemon

-Mrs. Jack Hinkey (Bev)

Yummy Squares

A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.

Yummy Squares

  • ½ Cup Shortening
  • 1 Cup Sugar
  • 2 Eggs Well Beaten
  • 1 Teaspoon Vanilla
  • 1 ½ Cups Sifted Flour
  • ½ Teaspoon salt

Work shortening until fluffy.  Add sugar gradually. Add eggs, vanilla then flour, salt and baking powder sifted together and spread on greased pan 13x9x2

Frosting

  • 1 Egg White
  • 1 Cup Brown Sugar
  •  ½ Cup Nuts

Beat egg white until stiff. Add sugar and fold in nuts. Spread over mixture and bake at 375° for 30 minutes. Remove from oven and cut into 2 inch squares

-Mrs. Fred King (Irene)

Sugar Cookies

 A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.

Sugar Cookies

  • 3 Cups Flour
    1 Cup Sugar
  • 1 Teaspoon Baking  Soda
  • ¼  Teaspoon Salt
  • 1 ¼ Cup Shortening
  • 3 Tablespoons Milk
    2 Eggs
  • 1 Teaspoons Cream of Tartar
  • 1 Teaspoon Vanilla

Cut shortening into dry ingredients. Add remaining items and mix thoroughly. Roll out thinly. Cut into various shapes and bake at 375° for 10-20 minutes. About 6 dozen.  My family loves these cookies with buttercream purchased frosting.

-Mrs. Davis Zwanzig (sue)

Scotch Cookies

A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.

Scotch Cookies 

  • 2 cups sugar
  • 1 cup melted shortening
  • ½ cup molasses
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¼ teaspoons salt
  • 2 teaspoons baking soda
  • 4 cups flour
  • 4 eggs

All measurements must be level.  Dissolve baking soda in 1 tablespoon hot water.  Add spices to flower and sift.  Save the white of one of the eggs to spread on top of each of the cookies, unbeaten. Cream sugar and shortening - add molasses and baking soda dissolved in the hot water. Beat in eggs one at a time. Add flour sifted with spices and salt.  Chill - dough freezes well. Bake at 350 until nicely browned.

-Mrs. Fred Eichelkraut, Sr. (Wanda) 

Devil’s Food Drop Cookies with Mocha Icing

A collection of recipes by the members of The Pink Ladies Auxiliary (Founded 1959), to Ryburn Memorial Hospital.

  • 1/2 Cup Margarine or Butter
  • 1 Cup Brown Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 2 1-oz. Squares Chocolate, Melted
  • 2 Cup Sifted Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Dairy Sour Cream
  • 1/2 Cup Chopped English Walnuts

Cream butter and sugar till fluffy; beat in eggs and vanilla, stir in chocolate. Sift together dry ingredients; add chocolate mixture alternatively with sour cream. Mix well; stir in nuts. Drop from teaspoon 2 inches apart on greases cookie sheet. Bake in 350 oven 10 minutes or until done. Remove from pan. Cool. 

Frost with:

Mocha Frosting:

Cream 1/4 cup soft butter of margarine, 2 tablespoons cocoa, 2 tablespoons instant coffee; dash of salt; slowly cream in 1 cup confectioner’s sugar, 3 tablespoons milk, 1 1/2 teaspoon vanilla. Beat smooth.  Makes 4 1/2 dozen.

-Mrs. Earle Corley (Virginia) 

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