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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, 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.

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.

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.