Monday, December 21, 2015

Krazy Korn

In addition to pumpkin bread, The Jackson Cookbook has a handwritten recipe for Krazy Korn:

6-8 quarts popped corn
2 sticks butter
2 cups light brown sugar
1/2 cup light karo 
1 tsp salt

Mix last four ingredients. Stir over low heat until butter melts. Bring to boil, stop stirring and boil 5 mins. Remove from heat and add 2 tsp baking soda and 1 tsp vanilla extract. Pour over corn and bak one our at 250 degrees, stirring every 15 min. Pour out on newspaper covered with wax paper. Cool. Put in air-tight container.

Monday, December 14, 2015

Pumpkin Bread

I bought a huge box of community cookbooks a while back and I'm just now getting a chance to go through them. I've started on The Jackson Cookbook, which was a cookbook by the Symphony League of Jackson. My favorite part of these cookbooks is often not the recipes inside but the little snippets, notes, and clippings I find tucked away.

In this cookbook, I found a typed recipe for Pumpkin Bread inserted in the pages.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 1-lb can pumpkin or two cups (Also 1 lb. of butter nut or banana squash can be substituted for the pumpkin. If squash is used, cook it in a little water and mash it up.)
2/3 cup water
3 1/3 cup flour
1/2 tsp baking powder
1 1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
2/3 cup raisin or dates, chopped fine
2/3 cup nut meats, broken

Cream shortening and sugar thoroughly; add eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices; add to pumpkin mixture. Stir in nuts and raisins or dates. Pour into two 2-quart loaf pans. An orange may be ground up, peeling and all, and added to the mixture for variety and extra moistness. For best flavor, bake the day before serving.