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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Thursday, December 30, 2010

Meat - Chicken Loaf

1 whole cooked chicken
4 eggs
2 cups bread cubes
4 cups chicken broth
1 cup celery (finely chopped)
2 Tbsp tapioca
Poultry seasoning salt and pepper as desired

Bone chicken and cut meat into small pieces.  Beat eggs and mix all ingredients together.  Bake in shallow pan (greased) for 45 minutes.

Prepare a regular white sauce using chicken broth if any is left over.  Add 1/2 can cream of mushroom soup.  Pour over chicken as it is served.

Tuesday, December 28, 2010

Dessert - Maple-Pumpkin Brulee

Since this custard is really thick, you'll need to use a rubber scraper to press it through a fine-mesh sieve for a silky texture.  If you skip the straining, it will have a pumpkin pie-like texture.

1 cup heavy cream
1 cup half-and-half
3/4 cup canned pumpkin puree
1/4 cup pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
3 egg yolks
1 3tt
1/3 cup pure maple syrup
Pinch of salt

Preheat oven to 325 degrees.

Whisk together cream, half-and-half, pumpkin puree, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan.  Heat over medium just until steam rises.

Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl.  Slowly whisk warm cream mixture into egg mixture.  Strain mixture through cheesecloth in colander.  Divide among six  4 oz ovenproof ramekins.  Arrange dishes in a baking pan, then carefully transfer pan to the oven.  Add hot water to the pan and bake custards until set, 35 - 45 minutes; don't overcook.

Remove ramekins from water bath, cool, then cover loosely with plastic wrap.  Chill until completely cold, preferably overnight.

Tuesday, December 21, 2010

Snack - Traditional Chex Mix

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
1 cup bite-size cheese crackers
6 Tbsp butter
2 Tbsp Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

Combine first seven ingredients in baking dish.  Combine last five ingredients in small saucepan.  Once well combined, pour over dry mixture.  Stir well and bake at 250 degrees for one hour, stirring every 15 minutes.

Thursday, December 2, 2010

Bread - Pumpkin Bread

3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3 tsp cinnamon
3 tsp nutmeg
1/2 tsp ginger
3 cups white sugar

Mix well and set aside

1 cup salad oil
4 eggs slightly beaten
2/3 cup water
2 cups pumpkin

Combine dry ingredients into the wet ingredients and mix well.

Pour batter into 3 loaf pans and bake at 350 degrees for about 1 hour.

Wednesday, December 1, 2010

Bread - Banana Bread

2 cups flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp melted butter
1 cup sugar
1 egg (beaten)
2 Tbsp sour milk
1 1/2 cups mashed bananas
1/2 cup walnut meats

Combine all ingredients.  Mix well and pour into well-greased loaf pan.  Bake at 350 degrees for about 1 hour.

Friday, November 19, 2010

Rolls - Cinnamon Rolls

1 cup milk (scalded)
1/4 cup sugar
1/4 cup butter
1/2 tsp salt
1 pkg dry yeast
1 egg (well beaten)
1/2 cup warm water
1 tsp sugar
3 1/2 cups flour

Combine milk, sugar, salt and butter and let cool.

Dissolve yeast with warm water and 1 tsp sugar.  Stir into the milk mixture and add 1 cup of flour to make a batter.  Add egg and rest of flour.  Turn onto floured board and knead until smooth.  May need a bit more flour.  Turn into a greased bowl.  Brush with soft shortening.  Let rise in a warm place until double in bulk.

Punch dough down and let rest 10 minutes.  Roll out about 1/4 inch thick.  Spread with butter and brown sugar and sprinkle with cinnamon.  Beginning with the long edge, roll dough  up, pinching the edges.  Cut into 12 - 15 slices.

Combine 1/2 cup butter (melted) with 3/4 cup brown sugar and 2 Tbsp corn syrup.  Pour into 9 x 13" pan and then add sliced rolls.  Place rolls close together and then allow to sit in a warm place to double in size.

Bake in a 350 degree oven for about 30 minutes or until lightly browned.  When slightly cooled, frost with the following glaze:

4 Tbsp butter
2 cups powdered sugar
1 tsp vanilla
4 Tbsp hot water

These rolls were certainly a special treat when we were young.  In 2011, I plan to work on perfecting some of Grandma's recipes.  Wish me luck!

Tuesday, November 16, 2010

Bread - Lefse - A Norwegian Flat Bread

I remember Grandma making Lefse for special occasions when I was young.  My sister and I liked to eat it with butter and cinnamon sugar sprinkled on top.  I have to admit, I've not had Lefse since becoming an adult.  It is a flat bread that's cooked in a dry skillet or on a griddle.

9 baking potatoes (peeled and cut into chunks)
1/2 cup shortening
1/2 cup heavy cream
2 Tbsp sugar
1 1/2 Tbsp salt
About 1 1/2 cups flour


Directions

  1. Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
  2. In a large mixing bowl, combine mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
  3. Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
  4. Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
  5. Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

Monday, November 15, 2010

Cake -Burnt Sugar Cake

Syrup:
1/2 cup sugar, melted in a small frying pan.  Keep stirring until dark brown, and then add 1/2 cup boiling water and cook until thick syrup.

Cake:
1/2 cup butter
1 1/2 cups sugar creamed with
2 egg yolks (beaten)
1 cup cold water
2 cups flour
3 tsp of the syrup
1 tsp vanilla, beat and then add another 1 tsp vanilla

1/2 cup flour
2 tsp baking powder

Beat carefully, then fold in the beaten egg whites.  Bake in a loaf pan in a 350 degree oven.

Frosting:
1 cup sugar
1 cup water

Dissolve and boil until it spins a hair.  Add 2 tsp syrup and pour over the beaten whites of an egg.  Beat until cool.

Wednesday, November 10, 2010

Meat - Grandma's Special Bacon

When Grandma really wanted to make bacon special, she added brown sugar.  Amazingly enough, I ran across a recipe on Saveur that sounds just like Grandma's special bacon.

1 lb bacon
1 1/2 cups light brown sugar

Separate strips of bacon and blot dry with paper towel.  I like to cut strips in half.  Put sugar into a wide dish.  Coat both sides of bacon in sugar, firmly pressing sugar into each strip.  Lay bacon out on sheet pan as coated (some sugar will fall off).

Cook bacon in a preheated 425 degree oven, turning once, until browned and lacquered, about 15 minutes.  Transfer to a lightly oiled sheet pan to cool.

Monday, November 8, 2010

Cake - Spice Cake

1 cup brown sugar
1 Tbsp butter
1 cup sour cream
1 tsp soda
1 cup raisins
2 eggs
1/2 tsp baking powder
pinch of salt
2 cups flour
2 Tbsp molasses
1 tsp each cinnamon, cloves, nutmeg and ginger

Those are all of the details Grandma left in her recipe book.

I would cream the butter and sugar and then mix the rest of the ingredients in one at a time while beating the mixture on low.

Pour into a square baking pan and bake for 25 minutes at 350 degrees.

Time to give this one a try and see how it turns out.

Sunday, November 7, 2010

Cake - Pumpkin Dessert

2 cups brown sugar
6 egg yolks
2 1/2 cups pumpkin
4 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1 tsp salt

Combine ingredients in double boiler and cook for 5 minutes.  Dissolve 2 Tbsp Knox gelatin in 1/2 cup water.  Add to the mixture in the double boiler.  Stir and cool.

Beat 6 egg whites with 4 Tbsp sugar and fold into cooled mixture.

Pour into baked graham cracker crust.

Thursday, November 4, 2010

Bars - Peanut Butter Bars

1 cup brown sugar
1 cup butter
1/2 cup Karo syrup
4 cups Oatmeal
1 tsp vanilla

Mix all ingredients together.  Bake in 9 x 13" pan and bake at 350 degrees for 15 minutes.

Frosting
1/2 cup peanut butter
1 cup chocolate chips
Mix and melt in double boiler and spread when cool.

Friday, October 29, 2010

Meat - Swedish Meat Balls

1 1/4 lb hamburger
1 1/2 cups milk
1 egg
3/4 cup soft bread crumbs
2 tsp salt
1/4 tsp pepper
2 Tbsp onion
1/2 Tbsp butter

Combine milk with beaten egg.  Blend well.  Pour over bread crumbs.  When well softened, add meat and mix well.  Beat for 2 or 3 minutes until well blended.  Add salt and pepper and the onion that has been sauteed in butter.  Beat again and form in small balls and brown in butter.  When well browned on all sides, reduce heat and fry until tender.

Serves 6.

Wednesday, October 27, 2010

Soup - Chili

This recipe makes me realize how many more specialty and prepared foods we have available that make our lives so much easier than our grandmothers' lives.  This version of chili doesn't sound like it would taste much like our chili today.

3 Tbsp fat
1 lb ground beef
1/2 cup onion (chopped)
1 Tbsp green pepper (chopped)
1 1/2 cups water
1 can of tomatoes
1 tsp salt
1/2 tsp paprika
1 Tbsp Chili Powder
1 can kidney beans

Add the beans last and simmer a few minutes before serving.

Tuesday, October 26, 2010

Bars - Evelyn's Bars

1 cup sugar
1/2 cup butter
1 cup raisins
1 cup water

Bring to boil to make raisins soft.

Cool and add . . .

1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves or nutmeg
1 1/2 cup flour
pinch of salt
nuts, if desired

Frosting
Powdered sugar
A little hot milk and butter
1 tsp vanilla

Varnish Remover - Another Unexpected Find

2/3 cup Perfex - I've been trying to find Perfex on Google (no luck yet)
3 Tbsp cornstarch
3 cups cold water

Cook all ingredients until thick; spread hot and let stand 15 minutes.  Wash with hot soapy water.  Repeat if necessary.  Keep remover hot.

Monday, October 25, 2010

Friday, October 22, 2010

It's Fall - It's Time For Pumpkin Creme Brulee

Who would have thought Grandma made Creme Brulee?  She was so creative.  I guess I shouldn't have been so surprised.

2 cups heavy cream
1 cup mashed cooked pumpkin or butternut squash
1/4 cup light brown sugar
1/4 cup sugar, plus 4 tsps
9 large egg yolks
1/2 tsp good vanilla extract
1 pinch of ginger
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg

Preheat the oven to 325 degrees.
You will need 8 (1/2 cup) custard cups.
In a medium saucepan, combine the cream, brown sugar and 1/4 cup sugar.  Bring to a bare simmer over medium-high heat, stirring to dissolve  the sugar.  You will know the cream is ready when small bubbles start to form on the edge of the pan and the top of the cream has started to ripple.  Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored.  Slowly add 34 cup of the hot cream mixture, whisking constantly.  This is referred to as tempering the mixture and prevents it from cooking the eggs.  Add the egg mixture to the remaining hot cream, and whisk.  Add the vanilla, cinnamon, nutmeg, ginger and pumpkin, and whisk until smooth.  Strain through a fine mesh strainer into a large bowl.  You will notice that there may be some of the pumpkin left behind.  Divide among the custard cups.

Add enough hot water to come halfway up the sides of the cups.  Bake until the custards are just set in the center, but not stiff, about 50 minutes.  Remove from the oven and refrigerate until chilled or overnight.

Sprinkle each creme brulee with 1/2 tsp sugar.  Using a kitchen torch, caramelize the sugar or use your oven broiler until the sugar melts and caramelizes.  Rotate the cup every two minutes to avoid burning.

Tuesday, October 19, 2010

Cake - Chocolate Zucchini Cake

For all of you gardeners out there who always have more zucchini in the summertime than you know what to do with -- this recipe is for you.  Keep it handy for next year.

1/2 cup butter (softened)
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 1/2 cups flour
4 Tbsp cocoa
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups finely grated zucchini
1/4 cup chocolate chips
1/4 cup nuts (optional)

Cream butter, oil, and sugar.  Add eggs, vanilla and sour cream.  (You can use buttermilk instead.)  Blend well.  Sift dry ingredients.  Mix with creamed mixture and add zucchini.  Grease and flour 9 x 13" pan.  Pour in cake mix.  Sprinkle with chocolate chips and nuts, if desired.

Bake at 325 degrees for 45 minutes.  May take a little bit longer.

Friday, October 15, 2010

Cake - Rhubarb Upside Down Cake

5 cups rhubarb
1 cup sugar
1 (3 oz) box of strawberry Jell-o
3 cups miniature marshmallows

Place above ingredients into 9 x 13" baking dish.

Prepare one yellow cake mix as directed and pour over other ingredients.  Bake as directed on cake mix package.

Allow to cool when removed from oven and invert onto serving dish.

Tuesday, October 12, 2010

Cake - Cherry Coffee Cake

1 cup butter
1 3/4 cup sugar
4 beaten eggs
1 tsp vanilla
1/2 tsp almond extract
3 cups flour (sifted with 1 1/2 tsp baking soda)
1/2 tsp salt
1 can Cherry Pie Filling

Cream butter and sugar.  Add eggs, vanilla and almond extract.  Slowly add flour, baking soda, and salt.

Spread 2/3 of the batter on an oiled cookie sheet (10" x 15").  Spread cherry filling lightly on top.  Drop remaining batter by teaspoonful on this.

Bake at 350 degrees for about 15 minutes or until golden brown.

Top with powdered sugar.

Sunday, October 10, 2010

Kolaches

4 cups flour
2 eggs beaten
1 cup scaled milk (cooled)
1/4 cup sugar
1/2 tsp salt
1/2 cup shortening

1 pkg yeast dissolved in 1/4 cup warm water and 1 tsp sugar
1/4 tsp nutmeg
1/4 tsp vanilla


Mix all well adding flour to stiffen.  Let rise to double (30 - 40 minutes).  Divide and but into small pieces about the size of a walnut.  Roll into balls and place on a cookie sheet to rise.  Coat with melted butter.  Make an impression.  Use prune or apricot filling.

Bake at 400 degrees for 12 - 13 minutes.

Thursday, October 7, 2010

Pie - Southern Peach Pie

Prepare Pie Crust from the recipe found on this blog.  Just type Pie Crust into the search box to the right.

Line a pie pan with crust and prick with a fork.

4 cups fresh sliced peaches
1/2 cup sugar
2 Tbsp minute tapioca
1 tsp lemon juice

Mix together and let stand for 15 minutes.

Topping:
1/2 cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/4 cup butter

Blend all ingredients together.

Use approximately 1/3 of the mixture to spread on the bottom of the unbaked pie crust.  Add peach mixture and then top with remaining topping.

Bake at 450 degrees for 10 minutes.  Reduce temp to 350 degrees and continue baking for 20 minutes.

Cool before cutting.

Monday, October 4, 2010

Grandma's First Great-Granddaughter was Married on October 2nd

Laura Carlstrom, Grandma's first great-granddaughter, married Joel Willeke on Saturday, October 2nd in Jefferson City, MO.  Please click on the link for Karan's Kitchen to see pictures from the wonderful day.

Friday, October 1, 2010

Salad - Fruit Salad

This isn't your typical fruit salad, but when I stop to think that fresh produce wasn't as available as it is today.  We're so fortunate to have access to almost any fresh fruit we want year round.

Give this recipe a try next time you can't find your favorite fresh fruit.

1 can peach or apricot pie filling
1 can white seedless grapes
1 can mandarin oranges
1 can pineapple chunks
1 cup miniature marshmallows
slice in an apple or banana, if desired

Sounds pretty tasty.

Cake - Coffee Cake

2 cups warm water
1/3 cup sugar
2 pkgs yeast
1 'Tbsp salt
2 cups flour

Mix well.

Add 2 cups flour and beat 2 minutes on slow.

add 1/3 cup shortening
2 eggs and beat 1 minute

Add last 2 1/2 cups flour gradually by hand and kneed.

Let rest 20 minutes (or refrigerate)

Filling:
1/2 sup sugar
2 tsp instant coffee
4 tsp cinnamon
1/2 cup butter softened - mix with a fork
2/3 cups toasted almonds

Divide dough and roll into 10 x 15".  Spread filling and roll.  Cut into circles 1/2".  Cut into circles 1/2" and pur into pan to rise.  Bake at 350 degrees.  Frost

Monday, September 27, 2010

Saturday, September 25, 2010

You Never Know What You'll Find In Grandma's Recipe Book - White Snow

I have to admit, this recipe was somewhat confusing.  I'm not sure of its true purpose.  It's called White Snow, and it says you spread it on a tree.  The ingredients lead me to believe that it will be very frothy, but can it possibly remain on a tree such as a Christmas Tree throughout the holiday season?  I would love to hear from anyone familiar with this recipe.

1 cup Shina Dish (I googled this - it was dish soap flakes sold from the 1920s to the 1950s)
2 egg whites
1/2 cup sugar
1/4 cup like warm water

Beat with rotary egg beater until thick and frothy.  Spread on tree.

Hmmmmm???

Salad - Molded Pineapple Salad

1 large can crushed pineapple (reserve juice)
1 pkg lime Jell-o
1 Tbsp sugar
1 - 16 oz carton of small curd cottage cheese
1 cup miniature marshmallows
1/2 cup chopped nuts
1 cup whipped cream

Drain pineapple.  Heat juice to boiling and dissolve Jell-o in juices.  Add sugar and chill until partly thickened.  Fold in pineapple and remaining ingredients.  Turn into mold and chill for several hours.

Serves 8.

Thursday, September 23, 2010

Salad - Lime Pineapple Salad

1 pkg lemon Jell-o
3/4 cup water

2 pkgs lime Jell-o
1 1/2 cups water
2 cans pineapple slices


Combine lemon Jell-o with boiling 3/4 cups water.  Allow to cool and set slightly.
Arrange 12 pineapple slices in a single layer in a 9 x 12" pan.
Pour gelatin over pineapple slices.

Combine lime Jell-o with boiling 1 1/2 cups water.  Allow to cool and set slightly.
Refrigerate for at least 2 hours before serving.

Add a teaspoonful of salad dressing and 1/2 maraschino cherry when ready to serve.  Personally, I think a spoonful of whipped cream will do the trick.

Wednesday, September 22, 2010

Salad - Cranberry Salad

1 quart cranberries
2 1/2 cups sugar
1 cup water

Boil above for 10 minutes

2 packages strawberry Jell-o
1 cup tart apples
1/2 cup nuts
1 cup diced celery

Add Jell-o to hot berries.  Let cool.   Add fruit.

Serve on lettuce leaf with whipped cream.

Monday, September 20, 2010

Salad - Tropical Salad

2 small cans mandarin oranges
1 pkg miniature marshmallows (I think the multi-colored look pretty.)
1 can pineapple chunks
1 can coconut (Do they still sell coconut in a can?)
16 oz sour cream

Mix all ingredients together and refrigerate overnight.

Side - Potato Pancake - Stoney Plaine, Alterta, Canada

6 potatoes (quartered)
1/2 cup milk
2 eggs
2 Tbsp chopped onions
1 tsp salt
1 cup flour
1/2 tsp baking powder
bacon fat or butter

Put potatoes in blender. When grated, add milk to potatoes in bowl.  Beat eggs and stir into potatoes in bowl.  Beat eggs and stir into potatoes.  Stir in onion.  Sift dry ingredients and stir into potatoes to make a thick mixture.  Drop into hot pan of bacon fat or butter frying both sides.

Friday, September 17, 2010

Salad - Overnight Cabbage Salad

1/2 cup vinegar
1/2 cup water
1 cup sugar
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp mustard seed
1/4 tsp celery seed

Combine these ingredients in a saucepan and bring to a boil.

1 medium head of cabbage (shredded)
1 onion
2 stalks celery
1 green pepper
1 carrot

Chop onion, celery, green pepper and carrot and combine with shredded cabbage.

Pour syrup over cabbage mixture while still hot.  Cover and refrigerate overnight.

Thursday, September 16, 2010

Bread - Johnny Cake

1 1/4 cup flour
2 1/2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
2 Tbsp sugar
1 cup yellow corn meal
1 1/4 cups buttermilk (or sour milk)
2 eggs
3 Tbsp butter


Put all dry ingredients into a bowl.  Add buttermilk and butter and mix only enough to moisten well.  Pour into greased pan and bake 24 - 30 mins in 400 degree oven.

Tip:  If buttermilk is not available, add 2 Tbsp of vinegar to regular milk.  Stir and allow to sit for a few minutes.

Side - Dumplings

1 egg (well beaten)
1/2 tsp salt
4 tsp baking powder
1 tsp sugar
1 cup sweet milk (scant)
2 cups flour to make a stiff dough
1 Tbsp butter

Combine thoroughly, but lightly.  Drop by spoonfuls into boiling liquid.  Cover and cook 8 minutes.

Monday, September 13, 2010

Pickles - End of the Garden Relish

4 cups minced onion
4 cups ground cabbage (one medium head)
4 cups ground green tomatoes (about 10)
12 ground green peppers
6 ground sweet red peppers
1/2 cup salt

Use coarse blade to grind the vegetables.  Sprinkle with salt and let stand overnight.  Drain.  Rinse well and drain again.

6 cups sugar
2 Tbsp mustard seed
1 Tbsp  celery seed
1 1/2 tsp Turmeric
4 cups vinegar
2 cups water

Combine sugar, spices, vinegar, and water.  Pour over vegetables.  Heat slowly to boiling and simmer three minutes.  Pour in jars and seal.

Saturday, September 11, 2010

Pickels - Bread and Butter Dill Pickles

Place a sprig of dill in the bottom of a quart jar.  Slice medium size cucumbers (not too thin).  Pack in jar tightly.  Add 1 tsp salt and place an additional piece of dill on top.

Cook 1 cup white vinegar and 1 cup sugar.  Pour over pickles hot and seal the jar at once.

Thursday, September 9, 2010

Pickles - Lime Pickles

7 lbs cucumbers (4 - 5" long) sliced 1/4" thick

Combine 2 gallons of water and 2 cups dehydrated lime.  Pour over sliced cucumbers and let stand 24 hours, stirring every few hours.

Wash off lime in clear water.  Let cucumbers stand in clear water for 3 hours.  Drain

Combine 2 quarts vinegar
1 cup water
4 1/2 lbs sugar (8 cups)
1 tsp whole cloves
1 tsp mixed pickling spice
1 tsp celery seed
1 Tbsp salt

Pour cold mixture over drained cucumbers and let stand overnight.

The next morning, put on the stove and simmer for 35 minutes.  Pack into quart jars while hot and seal.

Wednesday, September 8, 2010

Pickles - Ripe Cucumber Pickles

5 lbs ripe cucumbers
1 cup salt
1 gallon water

Combine salt and water.  Pour over cucumbers and let stand overnight.  Drain.

Cook cucumbers covered with clear water with the following added:

1 cup vinegar
1 tsp alum

Cook until water is clear.

Make a syrup of
5 cups sugar
4 cups vinegar
Stick cinnamon
Cassia buds
Allspice

Bring all to a boil.  Add the pickles and bring to a boil again.

Pack in jars and seal.

Monday, September 6, 2010

Pickles - Dill Pickles

Wash cucumbers and pack in jars.  Let stand in clear water over night.

Fill jar, adding dill and grape leaves to suite taste.

Boil liquid:
1 quart white vinegar
1 cup sugar
1/4 cup salt

Pour over pickles filling jar and seal.


This is another recipe that leaves me guessing.  Grandma didn't give any idea how many jars of pickles this recipe will make.  My best guess is four quart jars.  Having seen her make these a time or two, it seems she added one or two grape leaves and several sprigs of dill  per jar.

For a different twist, add one minced garlic clove per jar.

Friday, September 3, 2010

Sauce - German Salad Dressing

4 Tbsp sugar
2 Tbsp flour
1 tsp salt and a dash of pepper
1/4 tsp dry mustard
1/2 cup vinegar
1 egg
Butter - the size of a walnut

Combine all ingedients in a double boiler.  Cook until thick. Thin with if too thick.

Wednesday, September 1, 2010

Sauce - Salad Dressing - Mayonnaise

4 egg yolks
2 Tbsp flour
1/2 cup sugar
2 tsp salt
2 tsp dry mustard
1 cup vinegar
2 Tbsp butter
dash of pepper

Combine all ingredients in a double boiler.  Cook until thick.  If it becomes too thick, thin with a little milk.

Tuesday, August 31, 2010

Cookie - Lebkuchen

I had never heard of Lebkuchen, but Lebkuchen (or Pfefferkuchen) is a traditional German biscuit product baked for Christmas, somewhat resembling soft gingerbread.


3/4 cup light brown sugar
1/2 cup light molasses
1/4 cup honey
1 large egg
1 Tbsp lemon peel (zested)
2 3/4 cups flour
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/4 tsp baking soda
1/2 cup chopped walnuts
1/3 cups finely chopped citron


In a large bowl, mix at medium speed the egg, sugar, molasses, honey, and lemon zest until blended.  


In a second bowl, add flour, spices, and baking soda.  At low speed, add flour mix into sugar mixture until well blended.  Add nuts and citron.  Refrigerate (covered) for one hour.  


Heat oven to 400 degrees.  Work 1/4 of the dough at a time.  Keep the rest refrigerated.  Roll 1/4" thick between waxed paper.  Mold into shape as desired and decorate.  Bake for 10 - 12 minutes.  


Makes 2 - 3 dozen.  





Thursday, August 26, 2010

Cookie - Honey Jumbles

1 cup brown sugar
1 cup honey
3 eggs
4 1/2 cups flour
2 tsp baking soda
1 tsp lemon extract
1 tsp vanilla
pinch of salt

Sift together flour, baking soda, and salt.  Beat the eggs, sugar and honey.  Stir in lemon extract and vanilla.  Then add to dry ingredients and let stand overnight at room temperature.

Roll out dough and cut with doughnut cutter.  Bake at 350 degrees for 10 minutes.

Wednesday, August 25, 2010

Cookie - Sour Cream Cookies

2 cups sugar
1 cup butter
1 cup sour cream
3 eggs (beaten)
1/2 tsp nutmeg
1 tsp baking soda
2 tsp baking powder
4 1/2 cup flour

Cream butter and sugar.  Add beaten eggs.  Add baking soda mixed in the sour cream with the nutmeg.  Sift baking powder and flour and add to mixture.  Roll cookies out with four and bake at 350 degrees for 10 - 12 minutes.

Monday, August 23, 2010

Cookie - Danish Pebbernodder

1 1/2 cups lard
1 cup molasses (combine and bring to a boil)

Cool and add:
1 1/4 cup sugar
2 eggs

Sift:
4 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg

Add cardamom and anise

When mixed, chill a little while; take a little chunk of dough and roll in a long thin roll the size of your ring finger.  Lay it on a cookie sheet to chill it.  Cut about 1/4" thick cut several rolls at once.  Scatter on a cookie sheet so they won't touch each other.  Bake at 350 degrees until golden brown.

Thursday, August 19, 2010

Cookie - Butterscotch Refrigerator Cookies

1 cup butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
4 cups flour
1 cup pecans (chopped)

Cream butter and sugar.  Add eggs and vanilla and beat until creamy.  Add all dry ingredients while beating slowly until well mixed.

Drop by teaspoonful onto cookie sheet.  Bake at 400 degrees for 15 minutes.

Wednesday, August 18, 2010

Cookie - Ginger Drop Cookies

1/2 cup shortening
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/2 cup light molasses
1 Tbsp vinegar
2 1/2 cups flour
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves (ground)
Pecan halves

Cream shortening and sugars.  Add egg and beat.  Add molasses and vinegar.  Sift remaining ingredients and stir into creamed mixture.  Drop by teaspoonful on a greased baking sheet.  Top with a pecan half.  Bake at 350 degrees for about 8 minutes.  Check frequently.

Monday, August 16, 2010

Cornflake Cookies

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup coconut
1 tsp vanilla
2 cups flour
2 cups oatmeal
2 cups cornflakes
1 tsp baking soda
1/2 tsp baking powder
nuts

Mix in order given, sifting flour, baking soda, and baking powder together.  Roll in balls and place on greased baking sheet and flatten with fork.  Bake at 350 degrees.

Sunday, August 15, 2010

Cookie -Oatmeal Cookies

1 cup shortening
2 cups sugar
2 eggs
1 cup raisins
2 cups oatmeal
2 1/2 cup flour
1 tsp soda
1/4 tsp salt

Grind raisins and oatmeal in meat grinder.

Cream shortening and sugar.  Add eggs, raisin and oatmeal mixture, and then dry ingredients.

Form in balls, flatten and bake.  Bake at 350 for about 8 minutes.

Tuesday, August 10, 2010

Cookie - Swedish Christmas Cookies

1 cup butter
1/2 cup sugar
1 egg yolk
1 Tbsp cream
2 cups flour
1/2 tsp baking powder
1 egg white
1/2 cup chopped pecans
1 tsp vanilla

Cream butter and sugar.  Add egg yolk, cream, vanilla and mix well.  Add flour sifted with baking powder and then chopped nuts.  Form dough into small balls.  Dip in egg white and chopped pecans.

Make a small indentation in center of balls after placing them on cookie sheet.  Fill indentation with jelly or a red or green cherry half.

Bake at 350 degrees for 20 minutes.

Monday, August 9, 2010

Dessert - Orange Slice Bars

1 lb candy orange slices
2 cups flour
1 tsp salt
1 lb brown sugar
4 eggs (beaten)
1 cup chopped nuts
vanilla

Cut candy in small pieces with scissors dipped in cold water.  Add to flour and salt.  Add remaining ingredients and mix well.  Pour into 9 x 9" pan and bake at 350 degrees for 25 minutes.

Cut while warm.

Friday, August 6, 2010

Cookie - Chocolate Chip Cookies

Cream:
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs (beaten)

Dissolve:
1 tsp baking soda in 1 tsp hot water

Mix well with 2 1/4 cups flour
1 tsp salt

Add:
12 oz of semi-sweet chocolate chips
1 tsp vanilla

Drop by teaspoonful onto cookie sheet.  Bake at 375 degrees for 10 - 12 minutes.

I like to take them out of the oven before they are completely done.  I like them really gooey.

Thursday, August 5, 2010

Cookie - Crinkle Cookies

3/4 cup shortening
1 cup brown sugar
1 egg beaten
1/4 cup molasses
2 1/2 cup flour (or more)
1 tsp salt
2 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger


Shape into balls and dip into sugar and press flat.  Sprinkle drops of water on top of cookies.  Bake at 375 degrees 12 - 15 minutes.  (Dip glass in water and press cookies.)

Tuesday, August 3, 2010

Cookie - Oatmeal Crispies

Thoroughly cream
   1 cup shortening
   1 cup brown sugar
   1 cup white sugar
Add 2 eggs (beaten)
   1 tsp vanilla and beat well
   1 1/2 cup flour sifted with 1 tsp salt
   1 tsp baking soda
   3 cups quick oatmeal
   1/2 cup nuts

Form into a long roll and chill.  Slice 1/4" thick and bake at 350 degrees for 10 minutes.

Frosting - Butter Icing

3 Tbsp butter
2 cups powdered sugar
2 Tbsp milk
1 tsp vanilla

Heat butter until browned, stirring constantly.  Slowly beat in powdered sugar, milk, and vanilla.

Cookie - Cashew Drop Cookies

1/2 cup butter
1 cup brown sugar
1 egg
1/2 tsp vanilla
2 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup sour cream
1 cup salted cashew nuts (broken)

Cream shortening and sugar.  Add egg and vanilla.  Sift together dry ingredients.  Add to creamed mixture, alternating with sour cream.  Stir in nuts.

Drop by teaspoonful 2" apart on a cookie sheet.  Bake in 400 degree oven for 8 - 10 minutes.  Frost with butter icing. Top with half cashew.

Thursday, July 29, 2010

Cookie - Holiday Fruit Cookies

1/2 cup shortening
1 cup brown sugar
1 egg
1 3/4 cups flour
1/2 tsp salt
1/2 tsp soda
1/4 cup thick sour milk
3/4 cup broken pecans and 36 pecan halves
3/4 cup candied cherries cut in half
3/4 cup dates, cut up

Cream shortening  and sugar well.  Add well beaten egg.  Sift flour once before measuring.  Add salt and baking soda .  With mixer running, add the flour mixture alternation with sour milk.  Add nuts and fruit with last addition of flour.  Drop by teaspoonful onto a greased cookie sheet and place a pecan half on each.

Bake 10 - 13 minutes in a moderate 400 degree oven.

Tuesday, July 27, 2010

Dessert - Fudge Frosting

Blend in heavy pan . . .

2 cups sugar
1 cup cream
2 squares grated chocolate

Boil over light heat for 3 minutes without stirring.  Reduce heat and continue cooking until the soft ball stage has been reached.  Cool and beat until creamy.  Frost top and sides of cake.

Dessert - Favorite Fudge Cake

Cream together . . .
3/4 cup butter
2 1/4 cups sugar
1 1/2 tsp vanilla
3 eggs well beaten
Beat all ingredients until light and fluffy.

Melt and add 3 squares baking chocolate

Sift together
3 cups cake flour
1 1/2 tsp baking soda
3/4 tsp salt

Add dry ingredients all at once, along with 1 1/2 cups cold water.
Pour evenly into 3 (9") cake pans.  Bake at 325 degrees for 35 minutes or until done.


Date Filling:

Heat 1 cup of milk to boiling in top of double boiler

Combine:1/2 cup chopped dates
1/4 cup sugar
1 Tbsp flour
1 egg (beaten)

Blend until smooth and add slowly to hot milk.  Cool and add 1/2 cup nuts and 1 tsp vanilla.

Spread filling between layers of cake and top with Fudge Frosting.

Sunday, July 25, 2010

Pastry - Pie Crust

4 cups sifted flour
1 tsp baking powder
1 tsp salt
1 2/3 cup shortening

Mix all ingredients together until crumbly.  Combine and add 1 beaten egg.

1/2 cup luke warm water
1 Tbsp vinegar

Mix all together by hand until it forms a ball and leaves sides of bowl clean.  Store in covered container in refrigerator.  Keeps very well up to two weeks.  May be divided into portions of size needed for one pie before refrigerating.  Remove from refrigerator about 15 minutes before rolling.

Pampered Chef Open House

I've planned a Pampered Chef Open House at my house on Sunday, August 15th from 2:00 p.m. to ????
Come as you please.  There will be good food, recipes to take home and attendance prizes.  We will preview the new fall products.  Please RSVP to keplen@charter.net if you'll be able to make it.  If you cannot attend, but would like to place an order, just let me know and I'll get a catalog to you.

Thursday, July 22, 2010

Salad - Lemon Pineapple Salad

1 (6 oz) lemon Jell-o
2 cups hot water
1 can (15 - 20) oz pineapple tidbits (drained
Save 2/3 cup pineapple juice

Dissolve Jell-0 in boiling water.  Drain the pineapple, saving the juice.  Add enough lemon-lime soda to make 2 cups of liquid.  Add to Jell-o mixture and allow to cool until syrupy.  Add pineapple, 2 large bananas (sliced), and 2 cups miniature marshmallows.  Pour into 9 x 13" pan and refrigerate.

Topping:
1 cup whipping cream or 1 package of Dream Whip
Add 1 can of lemon pie filling folded in.  Spread over salad.  Keep refrigerated.

Dessert - Rhubarb Crisp

1 cup flour
5 Tbsp powdered sugar
1/2 cup butter

Mix until crumbly and press into a 9 x 9" pan.  Bake at 325 for 10 minutes.

2 eggs well beaten
1/1/4 cups sugar
1/4 cup flour
3/4 tsp baking powder
dash of salt
3 cups diced rhubarb
1/2 tsp vanilla

Mix all ingredients together and pour over baked crust.  Bake at 350 for 35 - 40 minutes.

Tuesday, July 20, 2010

Dessert - Cherry Refrigerator Dessert

1/2 lb butter (creamed)
1 1/2 cups powdered sugar (add gradually)
2 eggs (add one at a time and beat well)

Butter a 9 x 12" pan.  Crush 1/2 lb of graham cracker crumbs and press into pan.  Add creamed mixture and spread evenly.  Pour one can of cherry pie mix over creamed mixture.  

Prepare one package of Dream Whip as directed.  Add 3 oz of cream cheese a little at a time.  Beat well.  Spread over the top of the dessert and then sprinkle a few graham cracker crumbs over the top.  Refrigerate until ready to serve.  

Monday, July 19, 2010

Dessert - Cherry Dessert

50 large marshmallows
1 cup milk
1 pkg Knox gelatin dissolved
2 cup cream (whipped)
1 1/4 cups graham cracker crumbs
1/4 cup nuts
1/4 cup butter (melted)

Crush graham crackers and nuts.  Mix with butter, and then press into 13x9x2"pan.

In double boiler over boiling water melt the 50 marshmallows, mil and gelatin.  Cool this mixture and then add 2 cups of whipped cream.  Spread mixture over graham cracker crumbs, and top with Cherry Pie Mix.

Thursday, July 15, 2010

Dessert - Blueberry Dessert

16 Graham crackers (crushed)
1/3 cup melted butter
1/2 cup powdered sugar
2 eggs
1/2 cup sugar
1 - 8 oz pkg cream cheese

Combine crackers, butter, and powdered sugar.  Put mixture into 11x7" pan.

Beat together eggs and sugar, add softened cheese and pour over cracker mixture.  Bake 20 minutes at 325 degrees.

Remove from oven and spread with any prepared pie filling such as blueberry or cherry.

Refrigerate.  Serve with whipped cream or ice cream.

Wednesday, July 14, 2010

Dessert - Rhubarb Crisp

1 cup sifted flour
1 cup brown sugar
1/3 cup butter
4 cups diced rhubarb

Mix flour and sugar together.  Work in the butter until the mixture is crumbly.

Spread the rhubarb evenly in a buttered baking dish (shallow).  Spread the crumb mixture on top of the rhubarb.

Bake in a 350 degree oven for about 45 minutes or until the rhubarb is soft and crumb mixture is golden brown.

Serve warm with or without whipped cream.

Monday, July 12, 2010

Dessert - Open Faced Raisin Pie

1 cup raisins
3 egg yolks
1 cup thick sour cream
1 tsp vanilla
3/4 cup sugar
3 Tbsp flour
1/2 tsp nutmeg

Simmer raisins in a very little water until soft and plump.  Cool.  Beat egg yolks well.  Stir in sour cream and vanilla.  Mix sugar, flour and nutmeg together.  Combine both mixtures and stir in raisins and cook carefully over medium heat until thick.  Pour into an 8 or 9" baked pie shell.

Meringue
3 egg whites
6 Tbsp sugar
1/4 tsp cream of tarter
1 tsp vanilla

Beat whites to soft peaks.  Add sugar slowly and beat to stiff peaks.  Spread on pie

Brown in oven at 300 degrees for 15 - 20 minutes.

Sunday, July 11, 2010

Grandma in the Kitchen

Is there any better way to spend time with your kids or grandkids than cooking with them in the kitchen?  My grandma would let my sister and me help her with her cooking.  We helped with cinnamon rolls, pies, and all kinds of desserts.  Looking back, she probably had to redo so many things once we strayed from the kitchen.

My kids grew up cooking with me in the kitchen and all three are perfectly able to make a meal (other than Mac & Cheese and hot dogs).  I admit, there were trying moments, but cooking together helped build our relationships.  I am looking forward to cooking in the kitchen with my grandkids!

Tuesday, July 6, 2010

Dessert - Apple Pie Topping

1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon

Mix all ingredients together until crumbly and spread over pie.

Monday, July 5, 2010

Dessert - Apple Cream Pie

4 cups sliced tart apples
1 cup sweet cream (or Half & Half)
1 1/2 cups sugar
1 egg (beaten)
3 Tbsp flour
1 tsp vanilla
1/4 tsp nutmeg
3 Tbsp brown sugar
2 Tbsp flour
1 Tbsp soft butter
1 cup flour
2 heaping Tbsp shortening
3 Tbsp water
Dash of salt

Prepare crust with flour, water, shortening and salt.

Mix cream, sugar, egg, 3 Tbsp flour, vanilla, nutmeg together.  Place apples in unbaked pie shell.  Pour cream mixture over apples.

Mix brown sugar, 2 Tbsp flour, and soft butter together.  Place over top of apples.  Bake at 400 degrees for about 40 minutes.

Saturday, July 3, 2010

Dessert - Rhubarb Cream Pie

1 1/2 cup sugar
3 Tbsp flour
1/2 tsp nutmeg
1 Tbsp butter
2 eggs (well beaten)
3 cups cut rhubarb

Blend sugar, flour, nutmeg, eggs, and butter.  Beat smooth.  Pour over rhubarb in a pastry lined pan.  Top with crust.  Bake in hot oven at 450 degrees 10 minutes, then 300 degrees for about 30 minutes.

Thursday, July 1, 2010

Dessert - Graham Cracker Dessert

Beat 2 egg yolks, 1/2 cup sugar and 3/4 cup of milk.  Bring to boiling.
Remove from heat and add 1 tsp vanilla and pour over 1 package of Knox Gelatin which has been dissolved in 1/4 cup cold water.

When cool, add 1 cup whipped cream and 2 beaten egg whites.

Roll 18 graham crackers  to fine crumbs.
Melt 3 Tbsp butter and 3 Tbsp brown sugar
Mix with crumbs.
Line 8 x 8" pan with crumb mixture - save some crumbs for topping the dessert.

POur custard mixture into lined pan.  Chill for at least 2 hours and serve.

Dessert - Butterscotch Cream Pie

1/4 cup cornstarch
1 cup brown sugar
1/4 tsp salt
2 cups milk (scalded)
3 egg yolks (slightly beaten)
3 Tbsp butter
1/2 tsp vanilla
1 baked pie shell
3 egg whites
6 Tbsp sugar

Mix cornstarch, brown sugar, and salt.  Gradually add milk.  Cook, stirring constantly until mixture thickens and boils.  Cook 2 minutes and remove from heat.  Add a small amount to egg yolks, stir in remaining hot mixture.  Bring to a boil, stirring constantly, and then remove from heat.  Add butter and vanilla.  Cool 10 minutes.

Pour into backed shell.  Cool.

Beat egg whites until fluffy.  Gradually add sugar, beating until soft peaks form.  Spread meringue over filling.  Bake in moderate oven at 350 degrees for 15 minutes.

Monday, June 28, 2010

Salad - Ribbon Salad

2 (3 oz) packages lime Jell-o
5 cups boiling water
4 cups cold water
1 (3 oz) package lemon Jell-o
1/2 cup miniature marshmallows (cut into pieces)
1 cup pineapple juice
1 (8 oz) package cream cheese
1 (20 oz) can crushed pineapple
1 cup heavy cream (whipped)
1 cup mayonnaise
2 (3 oz) packages cherry Jell-o

Dissolve lime Jell-o in 2 cups hot water.  Add 2 cups cold water.  Pour into 14 x 10" pan.  Chill until partly set.

Dissolve lemon Jell-o in 1 cup hot water in top of double boiler.  Add marshmallows and stir to melt.  Remove from heat.

Add 1 cup drained pineapple juice and cream cheese.  Beat until well blended.  Stir in pineapple.  Cool slightly.  Fold in whipped cream and mayonnaise.  Chill until thickened.  Pour in layer over lime Jell-o.  Chill until almost set.

Dissolve cherry Jell-o in 2 cups hot water.  'Add 2 cups cold water.  Chill until syrupy.  Pour over pineapple layer.  Chill until firm.

Makes 24 servings

Saturday, June 26, 2010

Dessert - Broken Glass Torte

1 (3 oz) package each of lemon, orange and cherry Jell-o or lime, raspberry and orange
1/12 cup hot water for each package
1 envelope plain unflavored gelatin
1/4 cup water
1 cup pineapple juice
2 cups heavy whipping cream
1/2 cup sugar
1 tsp vanilla

Crust:
2 dozen graham crackers (crushed)
1/2 cup soft  butter (melted)
1/2 cup sugar

Dissolve each of three packages of Jell-o (one of each color) in 1 1/2 cups hot water and chill in separate cake pans until firm.  Then cut into cubes or strips 1/2" wide.  Handle carefully.

While Jell-o is setting, make graham cracker crust and line springform pan or angel food cake pan with crust mixture, reserving 1/3 for top.

Soften plain gelatin in 1/4 cup cold water and dissolve in hot pineapple juice.  Cool.  Fold into the 2 cups of whipping cream that has been whipped until stiff with the 1/2 cup sugar and vanilla added.

Carefully fold the colored cubes into the whipped cream mixture.  Turn into the crust lined pan.  Top with remaining crumbs.  Chill six to twelve hours.  Slice with a knife which has been held a few seconds in hot water.  The cut slices give the broken glass effect.

Thursday, June 24, 2010

Dessert - Apricot Delight

1 lb Nabisco Vanilla Wafers
1 large can apricots
1/2 cup butter
1 cup powdered sugar
1/2 pint whipping cream
2 eggs

Grind Vanilla Wafers.  Line a 9 x 9" pan with half of the wafer crumbs.

Cream butter and sugar.  Add eggs (well beaten) a little at a timer.  Mix them thoroughly.  Place apricot halves on wafer lining.  Add creamed mixture over top of apricots.  Spread whipped cream over top then add remainder of crumbs over whipped cream.

Refrigerate for 24 hours before serving.

I haven't tried to make this one yet.  The use of raw eggs concerns me.  I have to make this to see how it turns out.  I have to wonder if a step or two hasn't been left out.

Wednesday, June 23, 2010

Dessert - Peach Crisp

1 cup flour
1 tsp baking powder
1 cup sugar
1 egg
pinch of salt

Slice peaches into 9 x 13" baking dish.

Mix dry ingredients and sift.  Break in egg and mix as pie crust.  Sprinkle over peaches.  Bake at 300 degree for 40 minutes.

Tuesday, June 22, 2010

Dessert - Lemon Cream Torte

Meringue:
4 egg whites
1 cup sugar
1/2 tsp vanilla

Filling:
4 egg yolks
1/2 cup sugar
3 Tbsp lemon juice (about 1 1/2 lemons)
2 tsp grated lemon rind
1/2 cup heavy cream
2 tsp vanilla

Start oven at 250 degrees.  Lay sheet of brown paper on cookie sheet and draw two circles, using 8" cake pan as guide.  Grease circle well and sprinkle with light coating of flour.

Beat egg whites until they form floppy peaks .  Add sugar gradually and continue beating hard until satiny and it will hold definite peaks.  Add vanilla.

Spread half mixture over each circle.  Bake 50 minutes or until dry and golden on top.  Cool and remove paper.

Filling:
Beat egg yolks and 1/2 cup sugar together until smooth.  Stir in lemon juice and rind.  Cook over boiling water stirring cornstarch, until as thick as mayonnaise (about 10 minutes).  Beat cream until stiff and mix gently into cool lemon filling.  Add vanilla.

At serving time, arrange one circle on serving plate.  Spoon half of mixture over it.  Place second torte on top.  Pile remaining filling over entire torte.

Monday, June 21, 2010

Dessert - Apple Crisp

My grandma kept a little notebook with most of her recipes - these were the ones she used most often.  I am moving into the notebook tonight.  How appropriate that it begins with Apple Crisp.  Who doesn't like apple crisp?

Apples (as many as needed for sized pan used)
3/4  cup sugar
Cinnamon to taste
1 cup flour
3/4 cup brown sugar
1/2 cup butter
Pinch of salt

Mix apples, 3/4 cups sugar and cinnamon.  Place in baking pan.

Mix flour, 3/4 cup brown sugar, butter and salt.  Sprinkle over apples.  Bake at 325 degrees 35 - 40 minutes.

Saturday, June 19, 2010

Salad - Cranberry Salad

2 boxes raspberry Jell-o
1 lb ground cranberries
1 cup sugar

Boil above for five minutes and then cool.

Add 1 (15 oz) can of crushed pineapple
2 cups grapes (halved)
1 cup black walnuts (optional)

Add before gelatin is set; stir well and pour into 9 x 13" pan and refrigerate until ready to serve.

Thursday, June 17, 2010

Cookie - Ginger Snaps

1 cup sugar
1 cup sorghum
2/3 cup butter
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
2 Tbsp baking soda
3 Tbsp hot water
4 cups flour

Mix all ingredients and let stand for one hour.

Roll dough into ropes about 1/2" in diameter.  Cut into marble size pieces and bake at 350 degrees for 6 - 7 minutes.

Monday, June 14, 2010

Sauce - Chili Sauce

30 tomatoes
6 onions
12 apples chopped or ground

Boil 3 minutes

Add 1 quart vinegar
5 Tbsp salt
30 Tbsp sugar
1 stick cinnamon
1/2 Tbsp whole cloves in a bag
1 red pepper

Cook until thick and then seal.

Friday, June 11, 2010

Pickles - Cherry Pickles

Medium sized dill cucumbers to fill about a three-gallon jar, cherry leaves, and a handful of caraway seeds

Make a brine of 1 cup of salt to five quarts of water, boiled and cooled.  Pack cucumbers in quart jars; one layer of cukes, one layer of cherry leaves, until full.  Sprinkle the caraway seeds as you pack.   Pour cold brine over and weight down to keep all under brine.  Stand in cool place two weeks.

Rinse and wipe the pickles dry. Cut into 1" pieces.  Make a pickling syrup of two cups sugar, 1 cup vinegar, 1 cup water, 1 tsp mixed spices. Heat to boiling hot.  Pour over the cucumbers in jars.  Heat and seal.

Sauce - Relish

2 quarts chopped green tomatoes
1 quart ripe tomatoes
3 bunches of celery
3 large onions
4 ripe peppers
3 green peppers
1 head cabbage (chopped fine)
2 cups ripe cucumbers (chopped fine)
1/2 cup salt

Combine all ingredients except the celery and ripe tomatoes.  Let stand overnight.  Drain the following morning.

Boil 3 pints of vinegar, 2 lbs brown sugar, 1 tsp mustard, 1 tsp pepper.  Boil until clear.

Pour over veggie mixture that includes celery and ripe tomatoes.  Can and seal.

Wednesday, June 9, 2010

Cake - Lemon Jell-o & Angel Food Cake

2 pkgs lemon Jell-o
4 cups hot water
Juice of one lemon
4 egg yolks
1 cup milk
1 Tbsp cornstarch
1/4 cup butter
1 cup powdered sugar
4 egg whites (beaten)
1 prepared angel food cake

Dissolve the lemon Jell-o in the 4 cups of water.  Add the lemon juice and set aside to cool.

Combine egg yolks, milk, and cornstarch and bring to a boil until it thickens.  Then add the butter and powdered sugar.  Cool.

When Jell-o starts to set, add the boiled custard plus the beaten whites of the four eggs.  Mix well.

Pour over angel food cake which has been cut into bite sized pieces.  .  Add cherries, apricots or pineapple chunks and stir.  Place in a large cake pan 9 x 15" and chill for several hours.  Cut into squares.  Serve with whipped cream and a cherry on top.

Monday, June 7, 2010

Cake - Brown Sugary Angel Food Cake

1 1/2 cups egg whites (about 10)
1 1/4 cups flour (sifted 4 times)
2 cups brown sugar
1 1/4 tsp Cream of Tartar
1 tsp salt
1 tsp vanilla

Beat egg whites and vanilla together in a large mixing bowl on high just until foamy.  Add cream of tartar and salt.  Beat until soft peaks form.  (Soft peaks will curl over slightly.)  Press 1 cup of brown sugar through sifter and sprinkle over the egg white mixture.  Beat until stiff peaks form.

Sift together remaining sugar and flour.  Gently fold the sugar and flour mixture into the egg white mixture a little at a time.  Pour into an ungreased angel food pan.  Bake in a 350 degree oven for 45 - 50 minutes, or until cake springs back when lightly touched.  Invert pan and cool completely.  Loosen the cake from the sides with a knife.

Friday, June 4, 2010

Cookie - Oatmeal Cookies with Raw Apples

1/2 cup butter
1 cup brown sugar
2 eggs
1 large or 2 small finely shopped apples
1/2 cup oatmeal
1/2 cup nuts (chopped)
1 cup chopped dates or raisins
1 3/4 cup flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon

Mix ingredients in order given, sifting dry ingredients together.  Drop from teaspoons onto greased cookie sheet.  Bake about 8 minutes in 400 degree oven.

Cookie - Date Cookies

2 cups brown sugar
1 cup butter
3 eggs
1 tsp baking soda dissolved in 1 Tbsp hot water
3 1/2 cups flour
1 tsp vanilla
1/2 tsp salt

Filling:
2 cups dates (cut up)
1/2 cup sugar
1/2 cup water
Juice and grated rind of one orange

Cook dates, sugar, and water until thick; add juice and rind of orange.  Cool.

Cream sugar and butter.  Add eggs, baking soda, flour, vanilla and salt.  Drop from teaspoon, make well in center.  Fill with 1 tsp of date mixture.

Bake at 350 degrees for 15 minutes or until lightly browned.

Casserole - Broccoli Rice

2 boxes frozen broccoli
1 cup uncooked rice
1 stick butter
1 medium onion
 1 (8 oz) jar Cheese Whiz
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Saute onions in butter.  While onions saute, cook broccoli according to package directions.  Combine the rice with 2 cups of water and cook over medium high heat for 20 minutes or until tender.

Combine soups, cheese and butter in 2-quart casserole.  Then add the rice and broccoli.  Mix well and cover with foil.  Bake at 350 degrees for 30 minutes.  Remove foil for last 15 minutes.

Saturday, May 29, 2010

Meat - Meatball Platter

2 lbs ground beef
1/2 cup minced onions
1 Tbsp Worcestershire Sauce
2 eggs
1/2 cup bread or cracker crumbs
1 (8 oz) can tomato sauce
1 tsp salt and 1 tsp pepper

Combine and shape in 3" balls (about 14).  Place in covered pan for 35 minutes at 350 degrees.

Drain off drippings.

Combine 1 cup ketchup and 1/4 cup brown sugar.  Pour over meatballs and bake another 20 minutes uncovered.

Thursday, May 27, 2010

Salad - 24-Hour Cabbage Salad

1 pkg gelatin
1/4 cup cold water
1 cup vinegar
1 1/2 cup sugar
1 tsp celery seed
1 tsp salt
1/4 tsp pepper
1 cup salad oil
6 - 8 cups shredded cabbage
1 onion grated
2 green peppers (optional)

Combine gelatin and cold water.  Heat vinegar and sugar together until sugar is dissolved.  Add seasonings and softened gelatin.  Let cool to the thickness of cream and then beat in the salad oil.

Combine the vegetables and toss with enough dressing to moisten.  Refrigerate for 24 hours.  Vegetables will stay crisp.

Makes 16 servings.

Wednesday, May 26, 2010

Pickles - Dill Pickles

Soak cucumbers in clear cold water overnight.  In the morning lay on towel to dry.  Then, pack into glass jars with dill.  Place a grape leaf on top if you'd like.

Make a brine of 3 quarts of water and 1 cup salt.  Boil

Add 1 pint of vinegar and 1/2 tsp powdered alum.  Pour hot brine over pickles and seal.

Monday, May 24, 2010

Bread - Zucchini Bread

Grate 2 cups zucchini and drain for 1/2 hour

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/2 tsp baking powder
1 cup nutmeats or raisins
3 cups flour

Combine all ingredients.  Add grated zucchini before the 3 cups of flour.  Makes 2 large loaves.  Bake at 350 degrees for 1 hours.

Thursday, May 20, 2010

Sauce - Carrot Jam

Grind 9 medium-sized carrots.  Soak in cold water for 1 hour.  Drain and cook in boiling water until tender.  Drain off all water.  For every cup of carrots add 1 cup sugar, 1 lemon sliced thin (including juice) and 1 orange.  Cook slowly for about 20 minutes until clear.

This is delicious with meat at meal time.

Wednesday, May 19, 2010

Pickles - Chunk Pickles

Soak 7 lbs of whole pickles in strong brine (1 cup salt and 5 cups of water) for 48 hours.  Then soak them in fresh water for 48 hours.  Cut them in chunks and simmer for 2 hours in weak vinegar (1 cup water and 1 cup vinegar) enough to cover and to which a piece of alum has been added.  (I use white vinegar for all pickling.)

Drain.  Place in jars and pour the following boiled syrup over pickles.

3 pints vinegar
3 lbs sugar
1 oz cloves, 1 oz cinnamon stick, and 1 oz celery seed (tied in a spice bag)

Reheat syrup for 4 mornings and each time cover the pickles with the boiling syrup.  On the fourth morning, seal the jars after pouring the hot solution over the pickles.

Tuesday, May 18, 2010

Wine - Beet Wine

8 lbs peeled beets
1 lb raisins
6 lbs sugar
1/2 dozen oranges (sliced)
1 cake fresh yeast

Boil 8 lbs of peeled beets.  Add 3 quarts of water.  Boil until beets are done.  Add enough water to make 6 quarts.  Put in a crock.

Add raisins, sugar orange slices, and yeast.  Mix and stir daily for 7 or 8 days or until mixture is done working.

Strain and bottle.  Leave caps loose.

Casserole - Luncheon Rice

3 carrots (diced)
1 large onion (diced)
3 stalks celery (diced)
1 lb ground beef
2 cups cooked rice
1 tsp salt
1/4 tsp pepper

Place in greased casserole and pour 1 can of diced tomatoes over the top and bakd 2 hours at 300 degrees.

Bread - Apple Orange Nut Loaf

2 large oranges
1 cup seedless raisins
2 cups canned apple sauce
4 cups sifted flour
4 tsp baking powder
2 tsp baking soda
2 cups sugar
1 1/2 tsp salt
1 1/2 cups chopped nuts (if you don't like 'em, leave 'em out)
2 eggs (beaten)
6 Tbsp melted butter

Squeeze juice from oranges.  Using medium blade, put rind of 1/2 orange and raisins through food chopper.  Add orange juice, rind and raisins to apple sauce.

Sift together flour, baking powder, baking soda, sugar and slat; add apple sauce mixture and nuts.  Mix thoroughly.

Add eggs and melted butter or margarine; stir until thoroughly blended.  Pour into 2 greased loaf pans, 9 x 5 x 3".  Bake in moderate oven, 350 degrees, 1 hour and 15 minutes.  Remove from pans and cool on wire rack.  The bread will slice better if allowed to stand 12 hours.  Makes 2 loaves.

Monday, May 17, 2010

Craft - A Christmas Tree made of Toothpicks

There are so many treasures to be found in my grandma's recipe collection.  The following newspaper clipping from January 1963 is one of many I've discovered.  I've scanned the image to share.  Simply retyping this article and not including the photo would not have done justice.  I wish there were a color photo available.  I'll bet this tree was quite a site when it was finished.  


Since this is difficult to read, the text follows:

Christmas is 11 months away, but if you plan to take on a project like that of the lady shown above, you better get an early start.

Mrs. James Hamm of Bethlehem, PA designed and built a 6 foot high Christmas tree out of toothpicks and styrofoam.  She used 50,000 colored toothpicks and 400 miniature colored lights, plus hundreds of tiny red ornaments.  

Mrs. Hamm built the tree on a 33" square styrofoam base, using chicken wire to attach ornaments and help support the tree.  She inserted the toothpicks in 2 sizes of styrofoam balls - 190 per small one and 270 in the larger size.  She then sprayed them with green paint, which also helped hold the toothpicks in place.  

She  strung the lights by weaving them among the toothpicks so as to hide the cord.  The balls were then attached to the chicken wire frame for support.  

Mrs. Hamm built the tree in her basement workshop and sprayed it with artificial snow.  She built it in 3 sections to make it easy to assemble, disassemble and store until next Christmas.  

Saturday, May 15, 2010

Dessert - Cranberry Fruit Compote

1 can (1 lb 14 oz)  peach halves
1 Tbsp cornstarch
1/3 cup sugar
dash salt
1 cup cranberry juice cocktail
2 3" sticks of cinnamon
5 whole cloves
1/4 tsp grated orange rind

Drain peaches, reserving 1/4 cup syrup.  Combine cornstarch, sugar and salt in a saucepan.  Stir in cranberry juice, reserved syrup, spices and orange rind.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Remove spices and pour over peaches.  Chill.

Sauce - Cranberry Jells

1 lb (4 cups) fresh cranberries
1/2 cup water
4 cups sugar
3 Tbsp (3 envelopes) unflavored gelatin
1/2 cup cold water
confectioners sugar

Combine cranberries and 1/2 cup water in a large saucepan.  Bring to a boil and cook over medium heat, stirring occasionally, until cranberries pop, about 10 minutes.  Add granulated sugar and continue cooking over medium heat, stirring occasionally to prevent sticking, until mixture becomes thick.  Strain or put through a food mill.

Meanwhile, combine gelatin and 1/2 cup cold water; let stand five minutes.  Add gelatin to hot cranberry mixture and stir until gelatin is dissolved.

Pour into an 8" pan.  Cool, then chill until firm.  Cut into 1" squares and roll in confections' sugar.  Spread out on tray and chill for 24 hours.  Roll again in confectioners' sugar.  Chll.

Thursday, May 13, 2010

Dessert - Baked Plum Pudding

This recipe came from a newspaper clipping - Iowa Rural Electric News dated December 1964.

1 cup sugar
1/2 cup butter
6 eggs
1 cup chopped dates
14 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel
1/4 cup currants
1/2 cup light raisins
1/2 cup dark raisins
1 cup chopped pecans
2 Tbsp flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
2 cups dry bread crumbs
1/2 cup orange juice

Cream sugar and butter.  Add eggs, one at a time, and beat well after each addition. Plump dry, hard currants and raisins in hot water.  Pat dry between paper towels and combine with other fruits, candied rinds and nuts.  Sift flour and spices together and stir into fruits.

Fold bread crumbs and orange juice into the sugar - butter - egg mixture and finally, fold floured fruits into the batter.  Mix well, but gently.  Pour batter into buttered and lightly floured 2-quart ring mold.  It will about fill the pan but it doesn't matter because this kind of cake does not rise much.

Bake 50 - 60 minutes at 250 degrees or until tester comes out clean.  Let cool on a rack a few minutes before turning out.  When cold, wrap in foil to store in refrigerator or freezer.  Serve plum pudding warm and top with Hard Sauce (the recipe is below).

Dessert - Hard Sauce

1/2 cup butter
2 cups sifted powdered sugar
1 tsp vanilla
1 tsp milk

Cream butter, powdered sugar and vanilla until smooth and fluffy.  It if seems too thick to spoon nicely over the pudding, thin with a little milk.  Serve at room temperature.

Wednesday, May 12, 2010

Meat - Sausage

For every 55 lbs of meat . . .

3/4 of the 55 lbs should be pork
1/4 of the 55 lbs should be beef
2 measuring cups of fine salt (yikes!)
2/3 cup ground pepper
3 handfuls whole peppers
3 handfuls mustard seed
Garlic to suit taste
1 level tsp powdered garlic
1/2 tsp powdered salt peter

Grind all ingredients together and fill sausage casing.

This is one of those recipes that I wish Grandma had finished.  I'm afraid I don't know the rest of the details.  I guess I'll try Google when I plan to make it.

Tuesday, May 11, 2010

Salad - Strawberry Salad

2 2/3 cups crushed pretzels
3 Tbsp sugar
3/4 cup margarine

Combine and press in 9 x 13" pan.  Bake 10 minutes at 350 degrees.

1 (8 oz) block of cream cheese
1 cup sugar
2 cups Cool Whip

Beat these ingredients together and pour over top of the cooled crust.  Spread evenly.

Combine 2 cups of boiling water and 2 (3 oz) packages of Strawberry Jell-O.  Add 1 (10 oz) package of frozen strawberries.  Allow to set slightly.  Pour over the cream cheese mixture and chill overnight.

Cut into 3" squares to serve.

Monday, May 10, 2010

Cookie - Icebox Ginger Cookies

1 cup butter
2 cups sugar
3 eggs (beaten)
2/3 cup molasses
4 1/2 cups flour
1 tsp cinnamon
1 tsp ginger
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Cream the sugar and butter together.  Add the beaten eggs and molasses.  Sift the dry ingredients together and blend with the above mixture.  Shape into long rolls, about 1/2" in diameter.  Wrap in waxed paper and chill several hours or overnight in the refrigerator.  Slice in one inch segments and place on well-greased cookie sheets and bake 8 minutes in a 400 degree oven.

Thursday, May 6, 2010

Bread - Basic Sweet Roll Dough

1 cup water
1 cup milk
1 cup melted butter
1 cup sugar
1/2 tsp salt
2 eggs
2 cakes or 2 pkgs yeast
5 - 6 cups flour

Add yeast to warm water.  User warm but not hot water for dry yeast and lukewarm water for compressed.  Add the milk that has been scalded and cooled to lukewarm, the beaten egg, salt, sugar, flour and kneed lightly.  Place in a greased bowl, cover, and let rise until double in bulk.  Do not punch this sweet roll dough down.

For cinnamon rolls, roll the dough into a rectangle about 12 x 15" and about 1/2: thickness.  Then the flattened dough is spread liberally with softened butter and a cup of brown sugar is sprinkled over the butter and rolled into the dough.  Use a liberal sprinkling of cinnamon over the sugar.

The dough is then rolled up lightly into a long roll withe the edges carefully sealed.  Cut in 1" slices and place in a well greased pan.  Cover and let rise until doubled in bulk.  Bake at 375 degrees for 25 - 30 minutes.  .

The orange dressing is made by grinding two oranges, rind and all, and mixing in one cup of sugar.  This is placed over a very low fire and cooked for 15 mins or until it is thick.

Wednesday, May 5, 2010

Meat - Ground Turkey Patties with Mushrooms

I was surprised to find ground turkey recipes in Grandma's recipe box.  The following three recipes were all on the same recipe card.

2 lbs ground turkey
1 cup sliced fresh or canned mushrooms
2 Tbsp finely chopped onion
1 tsp salt

Finely chop 1/2 cup mushrooms and saute lightly with onion in 1 tsp butter.  Combine thoroughly with ground turkey and salt.  Shape mixture into six patties.  Broil 5 minutes on each side and serve immediately with remaining sliced mushrooms sauteed in butter.  Do not overcook.  Makes 6 servings.

Meat - Stuffed Turkey Loaf

2 lbs ground turkey
1/2 cup chopped onion
3/4 cup chopped celery
1/4 cup butter

3 cups prepared stuffing mix
2 eggs, slightly beaten
1/2 cup water
1/2 cup tomato juice

Brown onion and celery in butter in medium hot skillet.  Combine with stuffing mix, eggs, and water to make a stuffing.  Add half of stuffing to ground turkey, mixing well.  Pat out half of meat mixture in a 2-quart loaf pan with remaining meat mixture.  Pour tomato juice over loaf and bake at 350 degrees for 1 1/2 hours.  Makes 8 - 10 servings.

Meat - Turkey Delish-Kabobs

1 lb ground turkey
1 cup fine dry bread crumbs
1/2 cup milk
3/4 tsp salt
24 cherry tomatoes
24 pineapple chunks
24 1" squares green pepper

Combine first four ingredients; shape into 1" balls; drop into marinade and coat well.  Refrigerate until ready to use.  On 8" bamboo skewers, alternate meat balls, cherry tomatoes, pineapple chunks, green pepper.  Broil 5 - 7 minutes, turning and basting.  Serve with seasoned rice.  Makes 12 skewers, 4 servings.

Note:  I don't like green peppers, so I may substitute small button mushrooms or maybe zucchini or yellow squash.

Savory Marinade: 
Blend together 1 tsp ground ginger, 1/2 tsp each of dry mustard and garlic salt, 1 Tbsp sugar, 1/2 cup soy sauce, 1/4 cup pineapple juice, and 2 Tbsp vegetable oil.

Tuesday, May 4, 2010

Pickles - Cassia Bud Pickles

Put one peck of cucumbers in brine for 3 days.  Brine = 1 gallon of water and 1 cup of salt.

Leave cucumbers in clear water for three days.  Drain.  Cut cucumbers lengthwise.

Dissolve 2 Tbsp alum with 1 pint white vinegar with enough boiling water to cover pickles.  Let simmer on back of stove for 1 hour.  Rinse - drain.

Make syrup of 4 1/2 pints vinegar (white), 3 quarts sugar, 1 tsp allspice, 1 tsp Cassia bud, 1 tsp celery seed.  Pour over cucumbers.

Next morning, drain off and heat to boiling point.  Pour over pickles.  Second morning, reheat and pour over cucumbers.  Third morning bring pickles and syrup to boiling point.  Pack into jars and seal.

Monday, May 3, 2010

Pickles - 8-Day Pickles

1st Day - Select one peck of small cucumbers.  Wash well and cover with cold water.  Let stand 24 hours.  
2nd Day - Boil enough water to cover.  Add one cup of salt and stir well.  Let stand for 24 hours. 
3rd Day - Reheat the salt water from the pickles.  Pour boiling solution over the pickles and let stand 24 hours.  
4th Day - Drain salt water off.  Wash pickles in cold water.  Boil enough water to cover.  Add about 1/4 lb of Alum.  Leave this on pickles for 12 hours. 
5th Day - Drain solution from pickles.  Boil enough water to cover.  Add vinegar for a weak solution (about 1 gallon) and 3 Tbsp pickling spice (place in cheese cloth).  Let stand for 24 hours.  Reheat the weak vinegar solution for the next three mornings.  Pour boiling mixture over the pickles and let stand for 24 hours.
8th Day -   Drain cucumbers out of the solution.  Pack in jars.  Put the jars upside down to drain water out of pickles.  Add pickling solution.


Pickling Solution
2 1/2 lbs of sugar, vinegar  (enough to cover y9our pickles and Pickling Spice to suit your taste.  


The pickles will be better if the sugar solution is drained and then boiled and poured over the pickles in the jars for three succeeding days.  


These do not have to be canned.  You don't have the problems that you do with tomatoes and string beans which have to be processed in a hot water bat in order for the jars to seal.  These jars are not sealed, although some lids may stick to the top of the jar.  

Saturday, May 1, 2010

Meat - Norwegian Meat Balls

My grandma was of Norwegian descent and had many Norwegian recipes.

1 1/2 lbs lean ground beef
1/2 lb pork sausage
2/3 cup cracker crumbs
2/3 cup milk
1 tsp sugar
1/4 tsp nutmeg or ginger
1/4 tsp pepper
2 slightly beaten eggs
1 onion, chopped fine
1 1/4 tsp salt
1/2 tsp sage

Grind together beef and sausage three times.  Mix together with remaining ingredients thoroughly.  Shape in 15 - 20 balls.  Brown in butter until browned well.  Cover and cook on low until done.  Add 3 cups water and 3 beef bouillon cubes and simmer 20 minutes.  Mix 2 Tbsp corn starch to 1 cup water with whisk.  Add to cooking meatballs.

Friday, April 30, 2010

Dessert - Rhubarb Dream

I absolutely love rhubarb.  For years I've been trying to grow it in my garden from roots purchased from Lowes and from mail order stores.    So far, no luck.  This year, my dad dug up a clump of rhubarb from their patch and I transplanted it into my garden  Easter weekend.  After about one month, the plants are doing very well. I'm so excited!  Can't wait to make my first batch of rhubarb sauce.

Following is a recipe from Grandma's collection.

1 cup flour
1/2 cup butter
5 Tbsp powdered sugar

Mix and press into 8 x 8" pan.  Bake at 350 degrees for 15 minutes.

2 eggs beaten
1/4 cup flour
1 1/2 cup sugar
Dash of salt
2 cups finely chopped rhubarb

Pour into baked crust.  Bake until rhubarb mixture is set.  About 20 mins.

Thursday, April 29, 2010

Dessert - Apple Pudding

1 cup sugar
1/4 cup butter (1/2 stick)
1 egg
1 cup flour
5 medium apples peeled and sliced (2 cups)
1/2 tsp salt
1/2 cup nuts
1/4 tsp cinnamon
1 tsp vanilla

Cream butter, sugar eggs and vanilla.  Add apples and stir in dry ingredients.  Pour into 8 x 8" square pan and bake at 350 degrees for 30 minutes.

Wednesday, April 28, 2010

Household - Varnish Remover

1 cup ammonia
1 cup baking soda
1 quart warm water

Salad - Bean Salad

1 can green beans
1 can wax (yellow) beans
1 can Kidney beans
1/2 cup green pepper (diced)
1/2 cup red onion (minced)
1/2 cup salad oil
1/2 cup vinegar
3/4 cup sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed

Drain beans.  Combine with onions and peppers.  Mix vinegar, sugar, and spices.  Pour over vegetables and refrigerate for 8 hours before serving.

Monday, April 26, 2010

Cake - Dump Cake

I remember making this recipe as a youngster in my Brownie troop.  It was a favorite at Camp.

1pkg yellow cake mix
1 can (20 oz) crushed pineapple in syrup (undrained)
1 can (21 oz) cherry pie filling
1/2 cup (1 stick) butter cut into thin slices

Preheat oven to 350 degrees.  Grease a 13 x 9" pan.  Dump undrained pineapple into pan; spread evenly.  Dump in pie filling and spread into even layer.  Dump dry cake mix onto cherry layer; spread evenly.  Put butter slices over the to.  Bake for 48 - 53 minutes.  Serve warm.

Cake - Chocolate Marshmallow Cake

Melt in double boiler:
2 squares of unsweetened chocolate
12 marshmallows
1/2 cup water

Combine:
2 eggs
1 cup sugar
1 1/2 cup flour
1 cup sour cream
1 tsp baking soda
1 tsp salt

Blend the two mixtures and pour into 8 x 8" square pan.  Bake at 250 degrees for 30 minutes or until set.

Cake - Choc-O-Cherry Cake

3 cups sifted flour
2 cups sugar
1 1/2 tsp baking soda
1 tsp salt
3/4 cup b utter
1 1/2 cups milk
3 unbeaten eggs
1/4 cup maraschino cherry juice
3 squares (3 oz) melted unsweetened chocolate
12 sliced maraschino cherries

Sift together flour, sugar, baking soda, and salt into a mixing bowl.  Ad butter and milk.  Beat 1 1/2 minutes with electric mixer at lowest speed.  Add eggs, cherry juice, chocolate and cherries.  Beat 1 1/2 minutes.  Turn into three 9" round layer pans, well greased and lightly floured on the bottom only.  Bake at 350 degrees for 30 - 35 minutes.

Cool and frost  with Creamy Chocolate Frosting.  Garnish with sliced maraschino cherries.

Cake - Devils Food Cake

1/2 cup butter                            
1 cup sugar                              
2 eggs                                        
1/2 cup sour milk                      
1 tsp baking soda
1 1/2 cups flour
1 tsp baking powder
6 heaping tsp cocoa
1/2 cup boiling water
1 tsp vanilla

Cream butter well.  Add sugar gradually.  Beat egg yolks until thick and add to creamed butter and sugar.  Sift all dry ingredients together.  Add dry ingredients and milk alternately.  Stir the batter only enough to make it smooth.  Mix cocoa into boiling water.  Add to batter and then add vanilla.  Stiffly beat the egg whites and then fold them into batter.

Pour batter into 13 x 9" pan and bake at 350 degrees for about 30 minutes.

Sunday, April 25, 2010

Frosting - Creamy Chocolate Frosting

4 squares (4 oz) unsweetened chocolate
1/2 cup butter
1 lb  (4 - 4 1/2 cups) confectioners sugar
1/2 cup milk
1 tsp vanilla
1/4 tsp salt

Melt chocolate and butter in top of double boiler over boiling water. In large mixing bowl, combine sugar, milk, vanilla, and salt. Add hot mixture, mixing well.  Chill 10 minutes. Beat until of spreading consistency.

Saturday, April 24, 2010

Cake - White Cake

1 1/2 cup sugar
1/2 cup butter
1 cup milk
3 egg whites
1/4 tsp baking soda
2 cups flour
2 tsp baking powder
1 tsp vanilla

Cream butter and sugar.  Add milk and egg whites and beat until fluffy.  Add dry ingredients and mix  well.  Pour into 13 x 9 x 2" pan and bake at 350 for 20 - 25 minutes.

Bread - Johnny Cake

1 cup cornmeal
2/3 cup white flour
1 Tbsp sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 Tbsp butter (melted)
1 cup buttermilk (or sour milk)

Put all dry ingredients into a bowl.  Add buttermilk and butter and mix only enough to moisten well.  Pour into greased pan and bake 24 - 30 mins in 400 degree oven.

Tip:  If buttermilk is not available, add 2 Tbsp of vinegar to regular milk.  Stir and allow to sit for a few minutes.

Cake - Sunshine Cake

1 1/4 cups sugar                                    1/4 tsp Cream of Tartar
1/3 cup boiling water                              1 cup cake flour
6 eggs                                                    1 tsp baking powder
1/3 tsp salt                                             1 tsp vanilla

Boil sugar and water, without stirring, until it spins a thread.  Add salt to the egg whites and beat until foamy, then add the Cream of Tartar and beat until stiff.  Add hot syrup gradually to the beaten whites, and beat five minutes.  Then add beaten yolks and beat two minutes.  Fold in the flour and baking powder, sifted together.  Add vanilla.  Bake in ungreased angel food pan 35 - 45 minutes at 350 degrees.

Cookie - Refrigerator Date Pinwheels

2 1/4 cup chopped pitted dates                      2 cups brown sugar
1 cup sugar                                                    3 eggs (well beaten)
1 cup water                                                    4 cups flour
1 cup chopped nutmeats                                 1/2 tsp salt
1 cup butter                                                   1/2 tsp baking soda

Combine the dates, sugar, and water in a saucepan, and cook over low heat until thick, about 10 mins.  Add the nutmeats; cool.  Meanwhile cream the butter and brown sugar.  Add the well-beaten eggs and beat well.  Add the remaining ingredients and mix well.  Chill thoroughly.  Divide the mixture into two parts, and roll each out separately int a rectangle a little less than 1/4" thick.  Spread each with some of the date filling, and roll up as for a jelly roll into two long rolls.  Chill thoroughly - overnight if you can.  Then cut with a sharp knife into slices about 1/4" thick.  Bake at 400 degrees for 10 - 12 minutes.  Makes about 5 doz cookies.

Cookie - Filled Oatmeal Cookies

1 cup brown sugar                                   3 eggs
1 cup white sugar                                     1 tsp baking soda
1 1/2 cups butter                                      6 cups ground oatmeal
1/2 cup hot water                                     2 cups flour
                                                                1 tsp salt

Cream butter and sugars. Add hot water and eggs and beat until fluffy.  Add dry ingredients and mix well.

Filling:
1 tsp salt
1 cup dates
1 cup raisins
1 cup sugar
1/4 cup water

Grind the dates and raisins together.  Place all ingredients in a sauce pan over medium heat.  Bring to a boil and allow to simmer until thick.

Preheat oven to 350 degrees.  Drop cookie dough onto cookie sheet.  Press an indentation in the top and fill with a teaspoon of the filling.  Bake for 6 - 8 minutes or until lightly browned.