RECIPES

Everyone remembers Sunday morning breakfast at Onaway – steaming oatmeal and Mt. Washington Hot Bread. Here’s the recipe and a few more standard desserts.

Mount Washington Hot Bread

An old Onaway recipe acquired by the Senior Hiking Club

1 cup flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1-2 tsp. cinnamon
1 egg
1/2 cup milk
3 tsp. shortening or vegetable oil

1. Mix and sift together the dry ingredients.
2. Mix together the egg and milk.
3. Add to the dry ingredients.
4. Add shortening.
5. Beat at high speed for 2 minutes, scraping bowl.
6. Pour into an 8” greased and floured square pan.
7. Sprinkle top with additional cinnamon and sugar (how much?).
8. Bake at 350° for 25-30 minutes until golden brown.

Cut into 9 good-sized hot pieces and serve with lots of butter. (Written in pen beside recipe: Triple recipe for 10” x 14” pan)

Butterscotch Bars

1/2 cup butter or margarine
2 cups brown sugar
2 eggs
1 tsp. vanilla
2 cups sifted flour
1 cup chopped walnuts
2 tsp. baking powder
1/4 tsp. salt
1 cup shredded coconut (optional)

1. In saucepan combine butter and brown sugar.
2. Cook over low heat until bubbly, stirring constantly. Cool.
3. Add eggs to cooled mixture, one at a time, beating well after each.
4. Add vanilla.
5. Sift together dry ingredients.
6. Add dry ingredients, coconut and nuts to brown sugar mixture; mix thoroughly.
7. Spread in greased 15 1/2” x 10 1/2 “ x 1” jelly roll pan.
8. Bake in 350° oven about 25 minutes or until done.
9. Cut in bars while warm; remove from pan when almost cool. Makes three dozen.

Hermits

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. cloves (ground?)
3/4 tsp. ginger
1/2 cup raisins
1/2 cup chopped walnuts (optional)

1. Mix well the shortening, sugar, the egg and molasses.
2. Sift flour, baking soda, cinnamon, cloves and ginger; stir into shortening mixture.
3. Shape into sausage rolls 2” in diameter.
4. Place in un-greased jelly roll pan.
5. Press down lightly with fork or fingers to 1/2 “ thickness or less.
6. Bake in 350° oven for 15 minutes.
7. Sprinkle with granulated sugar and cut while still warm.

Makes about 21-30 2”-3” bars.

Apple Crisp

4 cups sliced pared apples or 1 #2 can sliced apples drained
1/4 cup orange or lemon juice
1 cup brown sugar
3/4 cup flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter
dash salt

1. Mound apples in a 9” buttered baking dish.
2. Sprinkle with orange or lemon juice.
3. Topping: Combine sugar, flour, spices and salt.
4. Cut in butter until mixture is crumbly; scatter over apples.
5. Bake in moderate (375°) oven 45 minutes or until apples are done and topping is crisp.
6. Serve warm with cream or vanilla ice cream. Serves 6.

Applesauce Cake

1 cup applesauce
7/8 cup brown sugar
1/2 cup melted shortening or cooking oil
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves (ground?)
1/2 cup raisins
1/2 cup chopped nuts

1. Mix thoroughly the applesauce, sugar, and melted shortening.
2. Sift into a large bowl the flour, soda, salt, cinnamon, ginger and cloves.
3. Add the raisins and nuts.
4. Add the applesauce mixture to the flour mixture and blend well.
5. Spoon into a greased and floured 9” square pan.
6. Bake in 350° oven about 40 minutes.
7. Serve with whipped cream or frost. Serves
8. Double the recipe if you want to make a larger or layer cake.