From Sperry House tour- Kandiyohi County Historical Society – 2011
Old Fashioned Lemonade
3 cups sugar
1 cup boiling water
3 cups lemon juice (approx 16 lemons)
2 Tbsp grated lemon peel
Dissolve sugar in water, cool. Then add lemon juice and peel. Mix well, cover and store in the refrigerator for up to a week. To prepare, in glass combine 1/4-1/3 cups syrup with 3/4 cup cold water. For 8 servings, combine 2 2/3 cups syrup and 5 cups cold water.
Lemon Cookies
3 cups all purpose flour
1/2 tsp baking soda
Dash of salt
1 cup sugar plus 1/2 cup for sprinkle top
3/4 cup butter, room temperature
1 large egg
1/4 cup lemon juice
2 Tbsp finely grated lemon peel
In a bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice, and zest: then gradually blend in the flour mixture. Form the dough into 2 rolls about 2″ wide and 7″ long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.
Preheat oven to 375F. Unwrap the cookie dough and cut into slices about 1/4″ thick. Sprinkle slices lightly with remaining sugar* and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes.
*May skip the sprinkled sugar and frost if so desired. Lemon Frosting: 1 cup powdered sugar, 2 Tbsp lemon juice and 1 Tbsp lemon zest.
Mary Lincoln’s Orange Cake
1/2 cup butter
1 cup sugar
2 eggs
1 tsp soda
2 cups sifted flour
1 cup buttermilk
1/2 cup chopped raisins
2 orange peels, ground
Preheat oven to 350F. Cream butter, sugar and eggs. Add buttermilk. Add dry ingredients. Save juice from 2 oranges. Spread mixture in 13x9x2″ greased pan. Bake until golden and pulls away from edges. Mix equal parts of orange juice and sugar. Pour over hot cake. It’s great served with wassail spiced tea.
http://www.visit-gettysburg.com/orange-cake.html
Cheesecake Minis
2 pkg (8oz ea) reduced fat cream cheese
Sugar substitute equivalent to 1/2 cup sugar
1/2 cup sugar
1 tsp vanilla extract
1 egg, lightly beaten
1/4 cup egg substitute
12 reduced fat vanilla wafers
Choice of fresh fruit or 1 (12oz) can fruit pie filling
In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended. Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350F for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly). Place fresh fruit or spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.
http://www.tasteofhome.com
Curried Chicken Tea Sandwich
2 cups cubed cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 Tbsp thinly sliced green onions
3/4 cup mayonnaise
2 tsp lime juice
1/2 to 3/4 tsp curry powder
12 slices bread
Lettuce leaves
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, lime juice and curry powder; pour over chicken mixture; toss to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3″ heart shaped cookie cutter Top with lettuce and chicken salad. Yield: 6 servings.
http://www.tasteofhome.com
Tea Party Cucumber Sandwich
1 English cucumber, thinly sliced
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp salt
1/8 tsp sugar
Dash pepper
10 thin slices whole wheat sandwich bread, crusts removed
5 tsp butter, softened
Watercress sprigs.
In a small bowl, combine the cucumber, lemon juice, oil, salt, sugar and pepper. Let stand at room temperature for at least 2 hours.
Spread one side of each slice of bread with butter; cut each into four squares. Drain cucumber and pat dry; place two cucumber slices on each square. Garnish with watercress. Yield: 40 sandwiches.
http://www.tasteofhome.com
Classic Deviled Eggs
6 eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2″ of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper, and mix well. Evenly disperse heaping tsp of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
*There are many varieties of the deviled egg using different ingredients: olives, chives, hot sauce, chopped peppers, celery, green onions, crab, shrimp, spinach, etc.
http://www.foodnetwork.com
Walnut Cream Cheese Finer Sandwich
12 oz cream cheese, softened
1/2 cup finely chopped walnuts, toasted
2 Tbsp minced fresh parsley
1 Tbsp finely chopped green pepper
1 Tbsp finely chopped onion
1 tsp lemon juice
1/4 tsp ground nutmeg
Dash salt and pepper
24 thin slices white sandwich bread, crusts removed
Church Lady Recipes 