Baking Powder

1 part cornstarch
2 parts cream of tartar
1 part baking soda

Delicious Coffee Creamer

1 (14 ounce) can sweetened condensed milk
1 1/2 cups skim milk

Flavorings (your choice)
Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
Vanilla: 2 teaspoons vanilla extract
Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks.

Cafeteria Apple Crisp

4 pounds apples, pared and sliced
1 pound brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup water

Topping
1 cup rolled oats
1/2 pound brown sugar
1 1/4 cups all-purpose flour
1/4 cup butter

Filling: Place apples in a greased 12 x 20 x 2-inch baking pan.

Blend sugar and cinnamon. Mix in lemon juice and water. Pour over apples and topping.

Topping: Combine oats with remaining ingredients and mix until crumbly. Cover fruit with topping. Bake 400 degrees G for 25 minutes, until apples are tender.

School Lunch Rolls

Shared by Lisa Trudeau with recipegoldmine.com

1 1/2 ounces yeast
1/2 cup warm water
2 1/4 cups hot water
2/3 cup granulated sugar
4 ounces shortening, melted
2 1/4 pounds all-purpose flour
1 tablespoon salt
1/2 cup dry milk
2 eggs

Sprinkle yeast in warm water; soak until soft and bubbly, about 5 minutes; set aside.

Place hot water and sugar in mixer bowl; mix on low speed. Add shortening; mix on low speed.

Mix together 1/3 of flour with salt and dried milk; add to water mixture, mixing on low speed. Add eggs and yeast mixture; continue adding dry ingredients until all are used. The amount of flour may vary. Dough should cling to mixer and pull from sides of bowl. Remove dough to slightly greased pan, cover and let stand until double.

Punch down and form into rolls. Place on well greased pan; brush with melted shortening or butter. Bake in preheated 400 degree F oven for 20 minutes.

Yield: 36 rolls.

School Lunch Rolls

Shared by Alma with recipegoldmine.com

This recipe came from the files of a retired cafeteria manager from Pascagoula, Mississippi.

2 1/2 pounds plain flour
1/2 cup dry milk
1/2 cup granulated sugar
1 1/2 tablespoons salt
1/4 cup instant yeast
3/4 cup melted, cooled butter or shortening (room temperature)
3 cups lukewarm water

Sift together all of the dry ingredients. Mix Well, Add yeast, lukewarm water and cooled melted butter. Beat 15 minutes (important). Let rise.

Roll out to 1/2- to 3/4-inch thick. Cut out rolls with cutter. Place on greased pans. Let rise again. Bake at 350 degrees F until done. Butter tops. Serves 65.

School Cafeteria Fudge

2 cups granulated sugar
1/2 cup milk
1/2 cup (1 stick) butter
1/4 cup cocoa
1 teaspoon vanilla extract
1/2 cup peanut butter
2 cups quick oats

Boil sugar, milk, butter and cocoa 6 minutes, stirring constantly. Remove from heat, add vanilla extract and peanut butter and mix well. Stir in oats and mix thoroughly. Pour into a buttered 8-inch pan and let cool. Cut into squares.

Old Los Angeles High School Coffeecake 1959

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

Source: L.A. Times Food section

By: Rose Dosti, L.A. Times, Culinary SOS, in response to, "If I were dying, I would want the coffeecake served in the junior and senior high schools in Los Angeles as my last meal. Do you, by chance, have the recipe?" Rose responded, "Our sentiments exactly. Here’s the recipe as provided by the Los Angeles Unified School District archives. As a matter of record, the sour cream coffee cake has been served in city school cafeteria’s since 1959."

Cake
1 1/2 cups cake flour
1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter
1 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup sour cream

Topping
1/4 cup flour
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter

Mix together flour, sugar, salt and nuts. Add butter in small pieces. Rub in with fingers until mixture is crumbly. Be careful not to over-mix.

Preheat oven to 350 degrees F.

All ingredients should be at room temperature.

In bowl mix together flours, baking soda and baking powder.

In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla extract and mix well.

Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.

Spread half of batter into a greased and floured 10-inch tube pan.

Sprinkle with half of Topping and spread with remaining batter, then with remaining Topping.

Bake 40 to 45 minutes. Remove from oven and let sit to cool slightly. Remove from pan onto serving platter and cool completely.