O'Conaill Recipes

Desserts

Madison Cake
Aunt Ann
½ cup butter 1 cup sugar ½ cup buttermilk 2 eggs 1¾ cup flour ½ tsp baking soda ½ tsp nutmeg ½ lb. seeded raisins ¼ lb citron or dates, chopped 1 tsp vanilla	Cream butter and sugar, add buttermilk. Add eggs. Add dry ingredients. Add remaining ingredients. Bake 1 hour at 350° in greased and floured cake or tube pan.

Irish Soda Bread
Mamie O'Connell
2½ cup flour 2 tsp baking soda 6 Tbsp sugar ½ cup raisins ¾ cup milk (and a little more to brush the top) 2 tsp baking powder ½ tsp salt ½ cup butter (or shortening) 2 tsp caraway seeds 3 Tbsp cider vinegar	Sift flour, powder, soda, salt and sugar. Cut in butter until like coarse corn meal. Add raisins and caraway seeds. Mix vinegar and milk. Add to mix. Stir vigorously. Knead gently 8 to 10 times. Place in buttered iron fry pan. Brush the top with milk then cut an X on the top. Bake 15 min. at 400°. Reduce heat to 350° for 30 min. Remove from pan quickly.

Blueberry Pie
Sue Brotherly
¾ cup sugar 2½ Tbsp corn starch ¼ tsp salt 2/3 cup water 3 cups blueberries 2 Tbsp butter 1½ Tbsp lemon juice 1 baked pie shell	Combine sugar, corn starch, and salt. Gradually add water and 1 cup blueberries. Bring to boil. Cook, stirring until very thick. Add butter and lemon juice. Cool and add 2 cups of blueberries. Mix and pour into cooked pie shell. Chill and frost with 8 oz. of Cool Whip before serving.

Strawberry Pie
Winnie O'Connell
1 cup sugar 3 Tbsp corn starch 1 cup cold water 2 Tbsp white corn syrup 3 Tbsp red Jello (cherry or raspberry) 1 Qt. strawberries 1 baked pie shell	Mix sugar and corn starch together. Add water and corn syrup. Cook over medium heat until thick. Remove from stove. Add Jello. Allow to cool. Line and fill baked pie crust with whole strawberries then pour the syrup mixture over berries. Refrigerate. Frost with 8 oz of Cool Whip.

Easy Coffee Cake
Sue Brotherly
2 pkgs crescent refrigerated rolls 8 oz. cream cheese 2/3 cup sugar 1 egg yolk 1 tsp vanilla 1 tsp lemon juice	Blend cream cheese, sugar, egg yolk, vanilla and lemon juice till creamy. Press 1 pkg of crescent rolls into 9" x 13" pan. Cover with cheese filling. Press other pkg of crescent rolls over top. Bake for 20-25 min at 350° Glaze: 2 tsp margarine ¾ cup powdered sugar smidgen of milk a little vanilla Dribble glaze over cool cake.

Rosy Spice Cake
Aunt Ann
½ cup shortening 1 1/3 cup sugar 2 eggs 1¾ cup flour 2 tsp baking powder 2 tsp Allspice 2 tsp cinnamon ¼ tsp baking soda 1 cup chopped nutmeats 1 cup raisins 1 can condensed tomato soup	Beat shortening, sugar, eggs and flour. Add baking powder, Allspice, cinnamon and baking soda. Mix. Add nutmeats, raisins and soup. Mix. Bake at 350° for 1 hr. in greased and floured pan.

Apple Cake
Rita Milroth
3 cups flour 3 tsp baking soda 1 cup oil 2½ tsp vanilla 2½ cups sugar 4 eggs ½ cup orange juice 6 thinly sliced apples 2 tsp cinnamon 3 Tbsp sugar	Sift flour and baking soda. Add oil, vanilla, sugar, eggs, and orange juice. Mix apples, cinnamon and sugar. Alternate layers of batter and apple mix in a greased and floured tube pan. Make sure you end up with a apple layer on top. Bake at 350° for 2 hrs.

Date and Nut Loaf
Gina Garda
½ cup margarine 2 eggs 1½ lb dates 1½ cup boiling water 2 tsp baking soda 1 cup sugar 2½ cups flour 1 cup chopped nuts 1 tsp vanilla	Cut seedless dates into small pieces. Place dates in a bowl and sprinkle baking soda over them. Add sugar, boiling water, and margarine over top. Set aside to cool. Add flour, salt, vanilla and beat in eggs. Blend together. Stir in nuts. Bake at 300° for 60 min. Check at 50 min.

Christmas Cake
Rita Milroth
2 sticks margarine ½ cup Crisco 1¾ cup sugar 5 eggs 2/3 tsp baking powder ¼ Tbsp salt 3 cups flour 1 cup Carnation Evaporated Milk 1 Tbsp butternut extract 20 green or red candied cherries 1 cup chopped nuts	Cream together margarine, Crisco and sugar. Add eggs, one at a time. Sift baking powder, salt and flour and add to mixture. Stir in remaining ingredients. Bake at 325° for 1 hr and 45 min. in greased and floured tube pan.

Frozen Fruit Salad
Dorothy G. O'Connell
2 3 oz pkgs cream cheese 1 cup mayonnaise 1 cup heavy whip cream 1 to 2½ cans (3½ cups) mixed fruit cocktail, well drained ½ cup maraschino cherries 2½ cups diced marshmallows, about 24	Soften cream cheese. Blend with mayonnaise. Fold in remaining ingredients. For delicate color add a few drops of cherry juice or red food coloring. Pour mixture into two 1 Qt. empty milk containers. Freeze firm, about 6 hours or overnight. To serve, slice and place atop crisp lettuce. Makes 10 to 12 servings. May also be used as a dessert.

Pretzel Salad
Gina Garda
2 cups coarsely crushed pretzels ¾ cup melted oleo 3 Tbsp sugar 1 8 oz pkg cream cheese 1 cup sugar 2 cups Cool Whip 2 pkgs strawberry Jello 2 cups boiling water 2 10 oz. pkgs strawberries	Mix pretzels, oleo and 3 Tbsp sugar together. Put in 13" x 9" pan. Bake 8 to 10 min. at 400° Let cool. Mix together cheese and 1 cup sugar. Add Cool Whip. Spread over pretzel mix. Mix Jello and water together. Add strawberries. Set in refrigerator 10 min. Pour over top of cream cheese. Keep refrigerated.

Frozen Pumpkin Dessert
Sue Brotherly
1½ cups Graham cracker crumbs ¼ cup sugar ¼ cup melted butter 1 can pumpkin mix, 16 oz. solid pack ½ cup brown sugar ½ tsp salt 1 tsp ground cinnamon ¼ tsp ground ginger 1/8 tsp ground cloves 1 Qt. softened vanilla ice cream	Mix Graham cracker crumbs, sugar and butter together and press firmly in 9" x 13" pan. Bake shell at 350° for 10 min. Mix all remaining ingredients. Pour over crust. Freeze until firm. Take out of freezer 15 min. before serving. Garnish with whipped cream. You can substitute 1½ tsp pumpkin pie spice for cinnamon, ginger and cloves.

Spice Cookies
Aunt Ann
1 cup shortening 1 cup sugar 1 egg 2 cups molasses 2 Tbsp cider vinegar 7 cups flour (about) 2 Tbsp ginger 1½ tsp cinnamon ¼ tsp nutmeg 4 tsp baking soda 1 tsp salt	Beat shortening, sugar and egg. Add molasses and vinegar. Sift together flour, ginger, cinnamon, nutmeg, baking soda and salt. Add to mixture. Add 1 cup boiling water. If necessary add more flour to make dough soft. Drop by teaspoons onto greased cookie sheet. Sprinkle with sugar if desired. Bake at 300° for 8 to 10 min. Makes 8 doz.

Butter Logs
Mamie O'Connell
2¼ cups self rising flour 1 cup confectioners sugar ¼ tsp cream of tartar 1 cup butter 1 egg, slightly beaten 1 Tbsp water 2 tsp vanilla ½ cup walnuts	Combine dry ingredients. Cut in butter till fine. Add remaining ingredients. Chill dough. Shape dough into log. Bake at 350° for 12 to 15 min. Roll baked roll in confectioners sugar.

Porcupines
Rita Milroth
2 cups chopped dates 1 cup sugar ¼ lb. margarine 1 egg, slightly beaten 1 Tbsp vanilla 2 cups Rice Krispies ¼ cup walnuts coconut	Melt butter or margarine in heavy saucepan. Add sugar, dates, egg and vanilla. Cook about 8 min over med. heat until dates are softened, stirring constantly. Remove from heat. Add cereal and walnuts. \ Shape in balls the size of walnuts. Roll in coconut. Mixture will be hot to work with. Can be frozened.

Gobs (Sandwich Cookie)
Patti Wick
1 box cake mix (deep chocolate) 3 heaping Tbsp flour 1 cup Crisco 1 cup confectioners sugar 1 tsp vanilla 1 tsp salt 1 cup milk 5½ Tbsp flour	Mix cake mix according to directions. Add additional 3 Tbsp flour. Grease and flour cookie sheets. Drop by tablespoons, about four across pan. Bake until top of cookie springs when touched. Cool. Beat Crisco, sugar, vanilla and salt till fluffy. Cook milk on low fire. Gradually add 5½ Tbsp flour. Whisk in. Cook until thickened. Cool. Mix flour milk with Crisco mix. Beat till fluffy. Spread between 2 cookies. Ice if desired.

Cut Out Cookies
Patti Wick
¾ cup butter, creamed 1 cup sugar 2 eggs 1 Tbsp vanilla 2½ cups flour 1 tsp baking powder ½ tsp salt	Mix butter, sugar, eggs and vanilla. Mix flour, baking powder and salt in seperate bowl. Blend flour mix into sugar mix. Chill one hour or overnight. Roll dough ½ inch thick on floured surface. Cut into desired shapes. The thicker the better. Lay on cookie sheets ½ inch apart. Bake at 375° for 6-8 min, until light brown. Do not overbake.

Cream Cheese Sugar Cookies
Dan O'Connell
3½ cups flour 1 tsp baking powder ¼ tsp salt ¼ tsp ground nutmeg ½ cup butter or margarine ½ cup shortening 8 oz cream cheese 1 1/3 cups sugar 1 egg ½ tsp vanilla	In a bowl, combine flour, baking powder, salt and nutmeg. In a large bowl, beat butter and shortening till smooth. Add cream cheese and sugar. Beat until blended and fluffy. Add egg and vanilla. Beat well. At low speed, beat in flour mixture until well mixed. Cover and chill 1-2 hrs. or until easy to handle. Cut into shapes. Bake at 325° for 12 to 15 min.

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