Almond Honey Cookies

1/2 cup honey
3/4 cup sugar
1/2 cup water
2 eggs separated
6 cups uncrushed cornflakes
2 cups flour (sifted)
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup melted shortening
1 tsp. almond extract
1 cup chopped almonds

Cook honey over direct heat until it changes color to a golden brown. Add sugar and water and bring to a full rolling boil. Do not stir. Remove from heat and beat hot liquid into egg whites which have been beaten stiff. Stir in cornflakes. Add flour sifted with soda and salt and blend lightly. Stir in the beaten egg yolks, shortening, flavoring and nuts. Do not crush the cornflakes more than is necessary. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes. Makes four dozen large cookies.

Apple Crisp

4 cups sliced apples
1 tsp. cinnamon
1 tsp. salt
1/4 cup water
3/4 cup flour
1 cup sugar
1/3 cup oleo

Put apples in a 10" x 6" baking dish. Sprinkle with cinnamon and salt. Add water. Mix flour, sugar and oleo together and crumble over the apples. Bake at 350 degrees for 40 minutes.

Anise Cookies

6 Eggs
1 lb. Powdered Sugar
4 cups Flour
1/4 tsp. Salt
5 drops Anise Oil
1/2 tsp. Bakers Ammonia

Beat eggs 45 minutes or until stiff. Add sugar and beat more. Add anise oil and baker's ammonia and last flour and salt. Blend to a stiff dough. Drop from a spoon on a cookie sheet and let stand overnight (do not grease the cookie sheet). Next morning bake at 350 degrees for 10 minutes.

Banana Cake

1/4 lb. butter
2 eggs (beaten separate)
1 1/2 cups sugar
4 tbsp. sour milk
2 cups flour
1 tsp. baking soda
1 cup mashed bananas

Bake 30-35 minutes at 375 degrees.

Welcome

Welcome to Elaine's Old Fashioned Recipes. Here I'll be sharing some of the best recipes collected over the years by my mother-in-law, Elaine Morello. This blog gives me a chance to pay tribute to Elaine who passed away in May of 2009 and to share recipes going back well over fifty years.

The recipes you'll find here are transcribed directly from Elaine's original recipe box. I've not updated them or recommended any new fangled substitutes that have come on the market in the last few decades. You get them as they were originally written. I hope you enjoy. My goal is to post at least one new recipe each week and hopefully much more often than that.

Bon Apetit!