Workbasket recipes

More Workbasket recipes, from February, 1957.

Spicy Carrot Pie

2 cups mashed cooked carrots

½ cup brown sugar, packed

1 t cinnamon

½ t cloves

¼ t ginger

¼ t nutmeg

1 t salt

2 eggs, beaten

1 c evaporated milk and ½ c water or use 1 ½ c milk

Place the first seven ingredients in a large bowl. Mix. Beat eggs, milk and water together well. Add to first mixture and blend thoroughly. Pour into unbaked pie shell. Bake for 10 minutes at 400° then lower temperature to 300° and bake approximately 40 minutes or until a knofe blade comes out clean. Serve with whipped cream or ice cream.

Mrs. Gwen Pease, New York

Hearty Cheese Bread

2 c sifted flour

½ t salt

2 ¼ t baking powder

1 ½ t baking soda

¼ c shortening

¾ c thick sour milk

½ c sharp cheese, crumbled

1 T minced green pepper

1 T minced onion

Sift flour, add the other dry ingredients. Cut in the shortening. Then add the milk and mix with a fork until a soft dough is formed. Stir in the cheese, onion, and pepper. Turn into a greased pan and bake 30 minutes in a 375° oven. Cut into wedges and serve hot with or without butter.

Nancy Hanson, Wisconsin

Doughnut Muffins

1 ½ T shortening

½ c sugar

1 egg

2 c flour

2 t baking powder

½ t salt

½ t nutmeg

½ c milk

Melted butter or margarine

Confectioner’s sugar

Mixed sugar and cinnamon

Cream together shortening and sugar. Add egg, beat well. Sift together flour, baking powder, salt, and nutmeg; add alternately with milk to creamed mixture. Fill greased small muffin pans 2/3 full. Bake in hot oven (400°) 20-25 minutes. Dip in melted butter or margarine. Roll half in confectioners’ sugar and half in cinnamon mixture. Serve hot. Makes 24.

Mrs. Frederick N. Holmes, Massachusetts