The Fannie Farmer Cookbook Food

This recipe is from the 1959 Fannie Farmer Boston Cooking School Cookbook. For the tenderest muffins, use pastry flour and avoid over-beating [fold nuts, berries, fruits in with spatula till all are gently mixed in. BATTER SHOULD NOT BE SMOOTH! Choose between 2 cups of pastry flour OR 1-7/8 Cups of all-purpose flour. This recipe can be altered by the leaving out the berries, or substituting as follows: Using 1/4 cup bacon fat instead of butter, plus 3 Tablespoons crumbled cooked bacon; Using huckleberries instead of blueberries; Add 1/2 cup sliced pitted dates or 1/4 cup raisins; Add 3/4 cup candied orange peel, chopped fine; Add to the milk 3/4 cup peaches, peeled and diced; Use 1/4 cup sugar plus 1/2 cup chopped pecans [then before baking muffins top with sugar/cinnamon and more nuts]; Substitute 3/4 cup coarse whole-wheat flour for 1 cup of the flour, Do not sift it the whole-wheat; and last variation is: Spread in a buttered 8 or 9 inch square tin [sprinkle with cinnamon sugar, bake @ 375* about 25 minutes, cut in squares].

Provided by DeCielo

Categories     Breakfast

Time 20m

Yield 12 muffins or 6 large, 12 serving(s)

Number Of Ingredients 9

• Ingredients

I found this recipe on television over 20 years ago. It consistently is the best pound cake I have made. It has been adapted for modern times. A true pound cake is a pound each of butter, sugar, flour and eggs. This recipe is half.

Provided by Maureenie

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 347.5, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 235.4, Carbohydrate 43.3, Fiber 0.5, Sugar 29.4, Protein 4.7

This is an interesting and tasty recipe that was in my mom's collection, she got it from her aunt, who found it in a Fanny Farmer Cookbook, circa 1923. It's an oldie but goodie. So called French Dressing was developed in the early part of the 20 th century, and started with using a French vinaigrettee with ketchup added. It's a recipe that has multiple versions and keeps evolving, but it's very much American. One cooking note: This version of French dressing has a good sharp flavor, so less dressing is needed, it's something to keep in mind while tossing the salad.

Provided by lynnski LA

Categories     Salad Dressings

Time 7m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 10

• Ingredients

Make and share this Fannie Farmer Parker House Rolls recipe from Food.com.

Provided by kitchenslave03

Categories     Breads

Time 3h30m

Yield 36 serving(s)

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 79, Fat 3.2, SaturatedFat 1.4, Cholesterol 9.2, Sodium 78.1, Carbohydrate 10.7, Fiber 0.4, Sugar 1.4, Protein 1.7

This recipe is from "The Fannie Farmer Cookbook" by Marrion Cunningham. I made this for a family reunion once and it was gone after a minute so I guess its good.

Provided by CHEFROCKER123

Categories     Sauces

Time 4h5m

Yield 3 cups

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 114.3, Fat 5, SaturatedFat 0.7, Sodium 788.5, Carbohydrate 15.7, Fiber 3.2, Sugar 8, Protein 2.7