Recipes
101 Ways to a Man's Heart
Delicious prize-winning recipes ... all using E-Z Bake Flour
A bit of history of E-Z Bake Flour:
E-Z Bake Flour was made by the Acme-Evans Company in Indianapolis, IN. The owner of the Acme-Evans Company was Sam Harrell. The Acme-Evans Company conducted a recipe contest. Of the 5,000 entries, the 101 best were "personally selected and tested by leading home economists." (I wonder if my grandmother was one of those "leading home economists".)
The 101 Ways recipe booklet was printed many years ago. There is no date on it so I can not be sure exactly when it was. I do know that the booklet cost 35 cents. There are several other clues that lead me to think it was printed in the 1950's; primarily, the graphics and the wording of the introduction. Another clue is that all of recipes are written for hand mixing the ingredients with a short paragraph indicating how to use an electric mixer. It even has a "funny" spelling for cookie.
First Prize Winners |
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Chocolate Fudge Cake |
Pineapple Cookies |
| 1-3/4 cups sifted E-Z Bake flour 3 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon salt 1/2 cup butter 1 cup sugar 2 eggs, separated 3 squares chocolate, melted 1-1/4 cups milk 1 teaspoon vanilla |
1/2 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup drained, crushed pineapple 1/2 cup broken nuts 1 egg, well beaten 1/4 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla 2 cups E-Z Bake Flour |
| Resift flour with baking powder, soda and salt three times. Cream together butter and sugar until light and fluffy. Add egg yolks and chocolate, then flour and milk alternately; beat after each addition. Add vanilla. Fold in egg whites. Bake in two creased layer pans in moderate oven (350º F. ) 30 minutes. Put layers together with a favorite frosting. | Cream shortening with sugars. Add egg and pineapple. Mix thoroughly. Add flavoring. Sift flour, measure, and sift with salt, baking soda and baking powder. Add to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto a greased cooky sheet. Bake in a hot oven (425º F.) about 10 minutes. |
Honey Pecan Muffins |
Nut Bread |
| 2 cups sifted E-Z Bake Flour 1/2 cup chopped nuts 3/4 cup milk 1 egg, beaten |4 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons honey 4 tablespoons margarine, melted |
3 cups E-Z Bake Flour 3 teaspoons baking powder 1 teaspoon salt 2/3 cup sugar 1 cup chopped nut meats 2 eggs, well beaten 1 cup milk 4 tablespoons melted butter or margarine |
| Sift together flour, baking powder, salt; add nuts. Add milk, honey and cooled melted margarine to egg. Add liquid mixture to dry ingredients, mixing quickly, only enough to dampen flour. Half fill greased muffin tins. If desired, garnish each with a whole nut. Bake in hot oven (400º F.) about 25 minutes. | Sift flour once, measure, add baking powder, salt and sugar; sift again. Add nuts. Combine eggs, milk and shortening (butter); add to flour mixture and blend. Bake in greased loaf pan in moderate oven (350º F.) 1 hour, or until done. Store the bread overnight or for several hours in order to cut into thin slices. |
My Special Bread |
Hot Cross Buns |
| 1 package compress or granular yeast 1/4 cup lukewarm water 2 cups sweet milk 2 tablespoons sugar 2 teaspoons salt 2 tablespoons shortening 6 cups sifted E-Z Bake Flour |
1 package compress or granular yeast 1/4 cup lukewarm water 1 cup milk, scalded 1/2 cup shortening 1/2 cup sugar 1-1/2 teaspoons salt 4 egg yolks or 2 whole eggs 4-1/2 cups sifted E-Z Bake Flour 1 cup currants 1/4 lemon rind, grated Frosting: |
| Soften yeast in lukewarm water. Scald milk; add sugar, salt, shortening Cool to lukewarm, then add 2 cups flour, beat well; add yeast. Add more flour gradually to form a moderately stiff dough. Turn out on board; knead until smooth -- 5 to 8 minutes. Place in greased bowl. cover. Let rise until double in bulk. Punch down; let rise again until doubled. shape into loaves. cover, let rise on board 10 minutes. Place in greased pans. Let rise until doubled. Bake in hot oven (400 F.) 45 to 50 minutes. Makes two one-pound loaves. | Soften yeast in lukewarm water. Combine shortening, sugar, milk and salt. Cool to lukewarm. Add 2 cups flour to the softened yeast and beaten eggs. (Reserve white of 1 egg for frosting.) Beat thoroughly. Add lemon rind and currants. Blend well. Add remaining flour gradually to form a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in lightly greased bowl, cover and let rise in warm place until double (about 2 hours). Knead, shape into small buns. Place close together in greased pan. Let rise until double (about 1 hour). Bake in hot oven (400 F.) 20 minutes. Remove from pan at once and decorate with crosses of confectioner's sugar icing while hot. |
Polish Doughnuts |
Cherry Pudding |
| 1 cake yeast 2 cups milk, scalded 7 cups E-Z Bake Flour 4 egg yolks 1 egg 1/2 cup sugar 1/2 teaspoon vanilla Rind of lemon grated 1 teaspoon salt 1/2 cup butter, melted |
1 cup E-Z Bake Flour 1/2 cup sugar 1 teaspoon baking powder 1/8 teaspoon salt 1 teaspoon melted butter or margarine 1/2 cup milk. Cherry filling: |
| Dissolve yeast in lukewarm milk. Add 2 cups flour. Let stand in warm place about 1/2 hour. Beat egg yolks, egg, sugar, vanilla, lemon rind and salt together until light; add to first mixture. Add butter. Add remaining flour; beat well. Cover and let rise until double in bulk. Place on floured board, pat until dough is 1/2 inch thick. Cut with doughnut cutter and let rise. Fry in deep, hot fat (365º to 375º F.) about 3 minutes. | Mix flour, sugar, baking powder, salt, butter and milk together thoroughly and place in well-greased, deep bread pan, 4 x 8 inches. Then, mix together the cherry filling mixture. Place cherry mixture on top of batter. Bake in hot oven (400 F.) 40 to 45 minutes. Dough rises up through cherries. |
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