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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.

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

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.

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.