Lemon Meringue Pie – Betty Crocker Kitchen
8 inch
1 cup sugar
3 Tbsp cornstarch
2 egg yolks slightly beaten
1 cup water
1/3 cup lemon juice
2 tsp grated lemon peel
Stir together sugar and cornstarch. Blend egg yolks, slightly beaten & water. Stir into sugar mixture. Cook stirring constantly until mixture thickens & boils. Boil & stir 1 minute. Stir in lemon juice peel. Immediately pour in pie shell .
Meringue
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
Pecan Pie #1 from Vera
1 cup white corn syrup
1/3 cup brown sugar
1/4 cup butter
3 eggs
1 cup pecans
little salt
Add butter to brown sugar- cream. Add syrup, eggs slightly beaten. Mix well. Add nuts. Bake hot oven 10 minutes. Reduce. Bake until firm. 30 min. Can use 1 1/2 cup coconuts. 350F for 45 minutes.
Lynda’s Sugar Cookies
1 cup shortening
1 cup sugar
1 egg (well beaten)
1/2 (grandma says 1/4) tsp soda
1/2 tsp salt (grandma crosses this out)
1/2 tsp (grandma says 1/4) tsp cream of tartar
2 1/4 cups of sifted flour
cream shortening & sugar- add egg. Blend the flour & seasonings. Roll in balls. Press with sugared glass. Bake 10 min at 350F.
Sugar Cookies
1 cup shortening
1 cup sugar
1 egg (well beaten)
1/2 tsp soda
1/4 tsp salt
1/2 tsp cream of tartar
2 1/4 cups sifted flour
Cream shortening & sugar; add egg. Blend the flour & seasonings. Roll in balls press with sugared glass. Bake 10 min 350 degrees.
Strawberry Cookies
1 can sweetened condensed milk
1 Tbsp shredded coconut
1 Tbsp sugar
1/2 pkg strawberry jello
Form in strawberries. Shape. Roll in 1 1/2 pkg jello sugar.
Old Fashioned Ginger Cream – Eidricks
3 cups flour
1 1/2 tsp soda
1/2 tsp salt
1 tsp ginger
1 1/2 tsp cinnamon
1/2 cup butter
1 cup sugar
1 egg unbeaten
1/2 cup molasses
1 cup sour milk
1/2 tsp vanilla
Sift flour, add soda, salt and spices. Sift all together. Cream butter. Add sugar add egg beat well. Add molasses flour alternate with milk. Chill 1 to 2 hours until will hold shape. Drop generous amounts from tsp 2 inch apart (400F) 13 – 15 minutes. Spread thinly, 2 cups powdered sugar 2 tsp lemon juice 1 3/4 tsp grated lemon rind & about 1/4 cup cream
Lunch Box Cookies
(note says GOOD)
1 cup sifted flour
1/2 cup nonfat dry milk
1 tsp soda
1/2 tsp salt
12 tsp allspice
1/2 tsp cinnamon
1/2 cup shortening
1/2 cup sugar
1 egg unbeaten
1 1/2 cup seedless raisins
2 cups rolled oats
Sift together flour, dry milk, soda, salt & spices. Cream shortening beat in sugar egg & molasses, beat well. Stir in sifted ingredients. Fold in raisins & rolled oats. Drop by tsp 2″ apart on greased cookie sheet. Bake 325F 12 to 15 min.
Batch Cookies
1 cup brown sugar
3/4 cup shortening
1 egg
1 tsp soda in 1 tsp water
2 cups flour
salt
van(illa)
Roll with floured hands. Roll in sugar. Press a nut in center.
Ginger Snaps (Dondley)
1 cup brown sugar
1/3 cup shortening
1 egg
1 Tbsp molasses
1/3 tsp salt
1 tsp ginger, soda, cinnamon
1/2 tsp nutmeg, nuts if desired
1 cup flour or enough to roll
overnight slice *
* this means to roll into a log then refrigerate overnight and then slice into small slices
Birds Nests (written on a cardboard from a small box)
Cream 1/2 cup butter and 1/4 cup brown sugar
Add 1 egg yolk. Beat. Add 1 cup flour. *(1 silver Tbsp dough)
Form in balls, dip in slightly beaten egg white. Roll in 1 cup chopped nuts. Press center. Bake 8 minutes. Press again – Bake 10 min (300F) Fill center with jelly.
Pecan Puffs (270F – less 30 min)
1 cup butter
1/2 cup powdered sugar
2 cups cake flour
1 tsp vanilla
1 cup chopped nuts
Form into balls, place on cookie sheet and bake 30 minutes in oven little less than moderate. Roll while hot in powdered sugar. Roll again when cold.
May add 3/4 square chocolate, inserted, to the dough for variation. (may small expand it)
Isabel Leonard
Cookies or Bread? from Clarice
1 cup brown sugar
1/3 cup shortening
1 egg
1/3 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp soda
1 tsp ginger
lemon flavor
About 1 cup flour
Roll in loaf.
Lilly’s Cookies
1/2 cup brown sugar
2 Tbsp white sugar
1 cup butter (I use 1/2 butter & 1/2 crisco)
1/2 to 1 tsp maple flavoring
1 egg yolk
pinch of salt
2 cups of flour (mix all together)
Directions
Roll in small balls. dip top into the beaten egg white then in sugar/ put on cookie sheet and press down with an almond. (I don’t have the baking time as you will have to guess at that) * Grandma noted 325F and 15 min. Let them set awhile.
Coconut Shortcake Cookies
1 cup butter, softened
1/4 cup granulated sugar
1 tsp vanilla
2 cups flour
1/4 tsp salt
2 cups coconut
Mix all together. Form into a roll and refrigerate at least one hour. Slice and bake at 300F for 20 minutes,
*Grandma’s note: in refrig 2″ log I could have baked mine 10 min then got to brown on first pan. Bake on lined cookie sheet.
Chocolate Coconut Balls – Nina
(3) 6 cups powered sugar (2 lbs)
(1) 2 pkg angle flake coconut (2 lb 1/2 oz)
(1) 2 cups nuts
(1/4) 1/2 cup melted butter
(1/2) 1 cup sweetened condensed milk
1 tsp vanilla
Mix butter vanilla milk together. Add powdered sugar. Mix well. Add coconut & nuts. Mix by hand in a large bowl. Put in cool place. Form in balls. Dip in chocolate with a toothpick. Melt 1/2 (1/4) bar of paraffin wax which is 3 1/2 tsp parafin, 12 oz (6oz) chocolate or 1 lb semi sweet chocolate chips in double boiler. Dip balls in mixture (*part of Hershey baking bar – note probably belongs with the amounts of chocolate). Put on cookie sheets and piece to set.
Oatmeal Cookies – Jen’s ’85 Nord Picnic
1 cup shortening (butter)
1 cup brown sugar
1/2 cup white sugar
2 beaten eggs
1 tsp vanilla
1 tsp salt
1 tsp soda
1 1/2 cup flour
3 cups quick oats
1/2 cup walnuts
Cream shortening – add eggs. Sift dry ingredients. Add oatmeal & nuts – chill. Roll into balls. Press with sugared glass- Bake 10 min 350F.
Holiday Fruit Squares – Helen W
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup soft butter or margarine
1 1/4 cups dark brown sugar, firmly packed
1 cup canned applesauce
1 egg
1/2 cup chopped walnuts
1/2 cup chopped filberts
3/4 cups chopped pitted dates
1/2 cup chopped pitted prunes
1/2 cup diced mixed candied fruit
Decoration:
1 1/2 cup sifted confectioner’s sugar
2 1/2 Tbsp milk
Candied cherries
Walnuts
Oven 375F, 13 x 9 x 2 inch
Sift flour with baking soda, salt and spices. Medium speed, beat butter, brown sugar and egg until well blended. Add 1 cup flour blend well. Stir in applesauce. Mix remaining flour mixture with nuts, dates, prunes and fruit. Add to applesauce mixture . Stir until well blended. Turn into prepared pan, spreading evenly. Bake 35 minutes or until cake tester inserted near center comes out clean. While warm cut into squares. Helen uses 2 pans 25 minutes. (baked one pan – new more fruits & nuts)
Birds Nest (in Grandma’s handwritting)
Cream
1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 cup flour
(1 silver Tbsp dough use to form balls)
Form in balls- dip in slightly beaten egg whites. Roll in 1 cup chopped nuts. Press center – bake 8 min. Press after bake 10 min. 300F.
Rhubarb Jam
6 cups rhubarb
4 cups sugar
-1 pkg strawberry jello
-Myrielle Hagie & Opal Hagie
Yum Yum Cookies
1 cup shortening
1 cup brown sugar
1 cup oil
1 cup white sugar
Cream well & add:
1 tsp vanilla
1 egg
Add gradually:
3 1/2 cups flour
1 tsp salt
1 tsp cream tartar
1 tsp soda
Fold in:
1 cup coconut
1 cup oatmeal
1 cup chocolate chips
1 cup rice krispies
Drop on cookie sheet & bake at 350F for 12-15 minutes. Makes 60.
-from Audrey – May 2004
Butterscotch Cookies (Domino Cane Sugar)
(1) 2 eggs
(1) 2 cups Domino Yellow Sugar (1 1/2 cup brown & 1/2 cup white sugar)
(1/2) 1 cup (melted- this was crossed out) shortening
(1) 2 Tbsp (tsp was the written correction) baking powder
(1 3/4) 3 1/2 cups pastry flour
1/2 tsp salt
1 cup nuts, ground fine
1 tsp vanilla
Beat eggs thoroughly, add sugar and melted shortening and mix well. Combine and sift dry ingredients and add. Then stir in nuts and vanilla. Mix thoroughly, shape the dough into a long loaf. Roll in waxed paper and place in refrigerator for several hours. Cut off thin slices and place on baking sheet. Bake in a moderately hot oven (375F) 10 – 20 minutes. This makes 40-50 cookies.
Icing
1 egg white
3/4 cups sugar
1/2 tsp cream of tartar
Small mix in bowl. Mix with spoon. Add 1/4 cup boiling water.
Blanche Birthday
Graham cracker crust
1 pkg cream cheese
1 cup whipped cream
1/2 cup powdered sugar
Middle layer
Raspberry jello
Raspberries
Top layer
Pineapple Jello Salad
1 pkg lime jello
1 cup water
pineapple
cottage cheese
1/2 cup celery
1/2 cup walnuts
cream cheese
salad dressing
1 Tbsp lemon juice
Apricot Coconut Balls
1 1/2 cup apricots
2 cups coconut
2/3 cups sweetened condensed milk
Shape in balls. Roll in powdered sugar.
Applesauce Bars
1 cup sugar
1/2 cup shortening
1 egg
1 cup applesauce
1/2 cup raisins
1 tsp soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cloves
1 1/4 cup flour
salt
Cream sugar & shortening. Add egg & applesauce. Sift flour, soda & spices. Add to creamed mixture raisins. 9×13 pan 350F 20-25 minutes. Frost with 6 -3oz cream cheese, 3/4 stick butter, 1 Tbsp cream or milk, powdered sugar until right consignment.
Rhubarb Apricot Pineapple – Emma H – very good
4 cups rhubarb
4 cups sugar (less)
1 cup crushed pineapple
1 cup apricot
1 3oz pkg orange juice
Apricot Coconut Balls – from newspaper
Combine 1 1/2 cups dried apricots, ground, and 2 cups shredded coconut. Add 2-3 cups Eagle Brand sweetened condensed milk. Shape into small balls and roll in confectioner’s sugar. Let stand until firm.
*powdered sugar on Maidow
Mound Bars – from newspaper
Mix 2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup sugar
Press in bottom of ungreased 9 x 13 inch pan. Bake 10 min at 350F.
Mix 1 pkg flaked coconut, 1 can Eagle Brand sweetened condensed milk
Spread over the first layer and bake an additional 15 minutes.
Melt a 12 oz pkg chocolate chips and 1 heaping teaspoon peanut butter. Spread on second layer. Cool until chocolate sets and cut.
Fruit Balls – newspaper
Put 1 six ounce pkg dates, 1 cup pitted prunes, 1 cup dried apricots and 1-3 cup raisins through the coarse blade of a food chopper. Mix well with 1 cup of chopped walnuts and 2 Tbsp frozen orange juice concentrate. Form into 1 inch balls and roll in chopped nuts or flaked coconut.
Various kinds of bars are always at holiday get-togethers. Among Mrs. Kaufman’s favorites are Mound bars. Jam-Oatmeal bars and Cherry bars.
German Chocolate No-Bake Cookies – from newspaper
Melt 1 pkg German chocolate and 2 Tbsp butter. Remove from heat and add 1 egg beaten, pinch of salt, 1 tsp vanilla, 1 cup whole nutmeats, 1 cup powdered sugar and 1 pkg miniature marshmallows. Form into three logs and roll in flaked coconut on aluminum foil, then wrap in the foil and put in refrigerator or freezer. Slice when served.
A variety of dried fruits are combined to make the following delicious little confections.
Chocolate Krispies Crunch – from newspaper
2 7 oz milk chocolate bars
1 5 1/2 oz pkg rice krispies
Melt chocolate in large saucepan over hot but not boiling water. Add rice krispies and stir until well coated. Drop by teaspoonfuls on wax paper and allow to harden. Yield 4 dozen cookies.
Marshmallow Squares – from newspaper
1-2 cup butter
1/2 lb marshmallows (about 2 1/2 dozen)
1/2 tsp vanilla
2 packages rice krispies (5 1/2 oz)
Melt butter and marshmallows in double boiler. Add vanilla: beat thoroughly to blend. Put rice krispies in large buttered bowl and pour in marshmallow mixture, stirring briskly. Press into shallow buttered pan. Put into squares when cool. Yield 16 2 1/4 inch squares (10 x 10 inch pan).
Note: Nut meats and chocolate chips may be added.
Peanut Butter Cookies – Betty Crocker kitchens – store handout for Gold Medal flour
1/2 cup butter
1/2 cup peanut butter
1/2 cup white granulated sugar
1/2 cup brown sugar
1 egg well beaten
1 1/4 cups flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
Method- Cream butter and peanut butter. Add sugar gradually and cream thoroughly. Add well beaten egg to creamed mixture. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well, then form into balls the size of a walnut. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour (* use sugar dipped fork) making a criss-cross pattern. Bake. Time – Bake 10-12 minutes. Temperature 375F (350F * changed by grandma) quick moderate oven. Amount 4 dozen cookies.
Butterscotch Cookies with burnt butter icing – Gold Medal Flour
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
2 1/2 cups flour
(1) 2/3 tsp baking powder
(1/2) 1 tsp soda
1/2 tsp salt
1 cup sour cream (*not to sour)
1 tsp vanilla
2/3 cup walnuts
Method – Cream butter, add sugar gradually, add cream thoroughly. Blend in well beaten eggs. Sift flour once before measuring. Sift flour, baking powder, soda and salt together, and add to creamed mixture alternately with sour cream. Blend in vanilla and nuts. Chill until dough is firm. Drop by teaspoonfuls on lightly greased baking sheet. (Leave space of at least 2 inches between each cooky to allow for spreading.) Bake. When cookies are cool, spread with Burnt Butter Icing. Time moderately hot oven. Amount 5 dozen. (* Grandma note: 350F-15 minutes)
Burnt Butter Icing
6 Tbsp butter
1 1/2 cups confectioner’s sugar
1 tsp vanilla
Hot water
Method- Melt butter – keeping over heat until it is golden brown. Blend in confectioner’s sugar. Add vanilla. Stir in about 4 Tbsp hot water until icing is right consistency to spread smoothly. Amount Sufficient icing for about 30 cookies (2 1/2 inches in diameter).
Date & Apricot Bars – Gold Medal Flour
Note- Make Date and Apricot filling first and allow to cool slightly while mixing dough for bars.
3/4 cup melted shortening (half butter for flavor)
1 cup brown sugar
2 cups flour
1 tsp soda
2 cups quick cooking oatmeal
1 tsp vanilla
Method – Blend shortening with brown sugar. Sift flour once before measuring. Sift flour and soda together, and mix with oatmeal. Blend this dry mixture and vanilla into brown sugar and shortening mixture – working into dough with hands. Press half this mixture – on bottom of well greased baking pan. Spread Date & Apricot Filling over entire surface. Top with remaining crumb mixture, pressing gently down into filling with hand or back of spoon to make crumbs stick to filling. Bake. When cool, cut into bars. Time – Bake 30 minutes. Temperature – 350F moderate oven. Size of pan – one oblong pan, 8×12 inches. Amount – 32 bars (about 3 inches by 1 inch).
Date & Apricot Filling
1 cup pitted dates (cut into small pieces)
1 3/4 cups drained cooked apricots, unsweetened
1/2 cup brown or white sugar
2 Tbsp liquid drained from cooked apricots (or water)
Method- Blend fruit with sugar and liquid in sauce pan. Boil until mixture thickens (about 3 minutes). Cool slightly, and use as filling for Date & Apricot bars.
Strawberry Pie – Lynda
Glaze
1 qt strawberries
1/2 crush – cook with 1 cup (*less) sugar
2 Tbsp cornstarch until thick
add color – (luke?) – pour over fresh strawberries in baked pie shell- cool. Serve with whipped cream, or use 1 box frozen strawberries – 1/2 cup sugar, 2 Tbsp cornstarch, 3 Tbsp strawberry jello, 1 qt fresh berries with all cover.
Strawberry Pie – Helia
Boil all together:
1 cup sugar
1 cup water
2 Tbsp cornstarch
red food coloring – some of berries cut up
Add 3 Tbsp strawberry jello
Crust:
1/2 cup oil
2 Tbsp milk
2 Tbsp sugar
1/2 tsp salt
1 1/2 cup flour
Could use 1/2 for one 9 inch pie. Mix with fork. Press in pie pan small pieces as a time 9 inch +.
Meringue for Pie
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp vanilla 1 Tbsp at a time
Beat egg white until foamy. Beat in sugar 1 Tbsp at a time continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Bake until delicate brown – about 10 minutes.
Pecan Pie #2- Vera’s
3 eggs 4 sometimes
1/3 cup + brown sugar (little more)
1 cup pecan
1 cup white corn syrup
1/4 cup butter w a little salt
Add butter softened to sugar. Add syrup – eggs slightly beaten. Mix well. add nuts. Bake hot oven 10 minutes. 30 minutes until firm. Can use 1/2 cup coconuts.
Lemon Meringue Pie
1 cup sugar
3 Tbsp cornstarch (1/4 cup)
1 cup water
2 egg yolks slightly beatenn
2 Tbsp butter
1 or 2 tsp grated lemon peel
1/3 cup lemon juice
Stir together sugar and cornstarch. Beat egg yolks and water. Gradually stir into sugar mixture. Cook over medium heat — stir — until thicken. Boil and stir 1 minute. Remove from heat. Stir in butter, lemon peal and juice. Pour into pie shell. Spoon meringue onto (hot) pie filling. Bake 10 minutes.
Frozen Lemon Pie – Lynda
Beat three egg yolks well. Add 1/2 cup sugar & pinch of salt. Add 1/4 cup lemon juice with grated rind. Place in double boiler and cook until mixture coats back of spoon. Chill. Beat three egg whites to stiff peaks and add 2 Tbsp sugar. Beat 1/2 pint cream and fold into egg whites. Add lemon mixture and fold all together. Place in vanilla wafer pie shell and freeze. Enjoy!
Butterscotch Pecan Squares – Lynda
6 Tbsp butter (softened)
2/3 cups packed brown sugar
1 egg
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans
Cream butter and sugar. Beat in eggs & vanilla. Add flour, baking powder and salt. Stir in pecans. Shape into two rolls and wrap in plastic wrap. Refrigerate for at least 2 hours. Bake at 350F 10-12 minutes. I store rolls in the freezer. Enjoy!
Never Fail Pie Crust – Sioux Falls Newspaper
Mrs. Schleifer
1 heaping cup lard or 1 1/4 cups shortening
3 cups flour
1 tsp salt
1 egg, beaten
1 tsp vinegar
5 Tbsp water
Using an electric mixer, mix shortening, salt & flour. Add egg, vinegar and then enough water so dough is easy to handle. This makes enough dough for two double crusts.
* Grandma used Crisco with a little sugar. She made sure all the ingredients were cold, but she didn’t use the vinegar or egg.
Cold Eggnog – Sioux Falls Newspaper
“The favorite breakfast and after school treat at our house is eggnog from the blender,.”said Mrs. Schleifer. “It’s thick like a shake and very nutritious!”
Sour Cream Apple Squares – Sioux Falls Newspaper
2 cups flour
2 cups brown sugar
1/2 cup oleo, softened
1 cup chopped nuts
1 tsp cinnamon
1/2 tsp salt
1 tsp soda
1 cup cultured sour cream
1 egg beaten
2 cups apples (peeled & finely chopped)
1 tsp vanilla
Combine flour, sugar, oleo. Blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cup crumb mixture, add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon over base. Bake at 350F for 30 min. Cut in squares and serve with whipped cream or ice cream.
Helia’s Strawberry Pie
Crust:
1/2 cup oleo
1 cup flour
2 Tbsp sugar
Press in pie tin for strawberry pie.
Turtles – Sioux Falls Newspaper
1 pkg light caramels
3 Tbsp canned cream
2 cups pecans
1 (6oz) pkg chocolate chips
2 giant Hershey bars
1/2 cup parafin
Melt caramels in top of double boiler. Add nuts & drop by spoonfuls on waxed paper. Put in freezer overnight. (Put toothpick in each one for handling.) Melt on small pkg Choc Chips & 2 giant Hershey bars with 1/2 cup parafin. Dip caramel mixture in chocolate mix & place on waxed paper. Chill.
Pecan Pie – June
1 egg
3/4 cup sugar
1/2 cup flour
1 tsp baking powder
1 tsp vanilla
salt
1/2 cups pecans
1 cup diced apples
Beat eggs and sugar with all. Add rest of ingredients. Pour in well greased pie pan.
Bakes: 30-50 minutes 325 – 350F
until brown on pie pan.
Helia’s Candy
2 cups sugar
1/2 cup water
1/2 cup white syrup
1/4 tsp cream of tartar
Put all together. Boil to soft ball stage. flavor. color peppermint, 1/2 tsp flavoring 2 drop color if gets to hard add a little hot water Raise thermometer so don not rest in bottom half.
Toasted Orange Bread Slices – Vera
1 loaf (1 lb) white Pettridge Farm very thin sliced
2 stick (1 cup) butter softened
1/2 cup sugar
grated peel of 1 large orange
Mix butter, sugar, orange peel. Butter slices.
Bake 350F for 1 hour. – Yvonne got wheat
Strawberry Dessert – Newspaper
Break 1/2 angel food cake into bite size pieces and spread over a 10×15 pan. Dissolve a 6 oz pkg of strawberry jello in 2 cups boiling water. Add 1 cup cold water or about that amount of ice cubes. Let set until it starts to thicken.
Beat 2 pkg Lucky Whip according to directions, add to jello and 1 qt strawberries (fresh or frozen and thawed) and 1 cup sugar. Beat together and let stand until berries don’t settle to the bottom. Spread over the cake and mix a little.
Strawberry Imperial Delight – Sioux Falls Newspaper
1 pkg strawberry Danish dessert
1 lb pkg frozen strawberries (thawed, well drained)
2 cups liquid
1 small angel food cake (broken in pieces)
1 pint heavy cream (whipped) or whipped topping
Put juice from strawberries in measuring cup and add enough water to make 2 cups. Add contents of strawberry dessert to the juice and bring to a boil. Boil 1 minute, stirring constantly. Remove from heat and cool slightly. Add strawberries. Cover bottom of a buttered pan or a mold with a thin layer of sauce. Put angel food pieces on top, then cover with remaining sauce. Chill and cover with whipped cream or topping. Fresh or canned fruits can be substituted for the strawberries.
Willow Sky High Coconut Cream Pie – Newspaper – Mpls Star & Trib
3 cups milk, scalded
1/2 cup sugar
1 Tbsp butter
Pinch of salt
1/4 cup grated fresh coconut
5 Tbsp cornstarch
4 egg yolks
1/4 tsp vanilla
1 (9 inch) baked pastry shell, cooled
Meringue:
6 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1/4 cup sugar
1/2 tsp vanilla
Grated fresh coconut for garnish
Combine milk, sugar, butter, salt and coconut in double boiler. Let mixture come to a near boil, stirring occasionally. Mix cornstarch with a little water and add to hot milk. Continue cooking and stirring until thickened.
Beat egg yolks. Add a small amount of hot mixture to yolks and mix well. Add this to the hot mixture with the vanilla. Cook and stir for about three minutes more. Chill and then fill pie shell.
To make the meringue, beat egg whites, cream of tartar and salt together until soft peaks form. If you don’t have a large mixer with blades bigger than 4 inches, make half of the meringue at a time. Gradually beat in sugar until meringue is smooth and stands very firm. Stir in vanilla.
Top filling with meringue, spreading so meringue touches pie crust. Place in a preheated, 400F oven for about 10 minutes or until meringue is brown. Cool or chill before serving.
Cherries ‘N Cream Roll – Woman’s Day Magazine
Orange-scented sponge cake with an easy-to-make cherries and cream filling.
Bake 375F for 12 minutes
Makes 12 servings at .32 each.
1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup granulated sugar
1 Tbsp frozen orange juice concentrate, thawed
2 Tbsp water
10x (confectioners) sugar
1 can (21 oz) red cherry pie filling
2 cups (1 pint) heavy cream
1/2 cup 10x (confectioners) sugar
1/2 tsp almond extract
Fresh mint (optional)
1. Grease a 15x10x1 inch jelly roll pan. *Note: Foil greased?. Line bottom with waxed paper; grease paper. Preheat oven to moderate (375F).
2. Sift flour, baking powder and salt onto a fresh piece of wax paper.
3. Beat eggs in a medium size bowl with electric mixer at high speed until thick. Beat in sugar, 1 Tbsp at a time, and continue to beat at high speed until mixture is very thick and creamy.
4. Turn mixer to very low speed. Beat in orange juice concentrate and water. Sift flour mixture over little by little; beat in until batter is smooth. Do not overbeat. Pour batter into prepared pan, spreading gently to corners.
5. Bake in preheated moderate oven (375F) for 12 minutes or until center springs back when lightly touched.
6. Loosen cake around edges with a paring knife; invert onto a clean towel that has been dusted with 10X sugar; peel off paper. Trim 1/4 inch from all sides with a sharp knife for easier rolling. Roll up cake and towel together, starting with one of the long sides. Cool completely on wire rack.
7. Put cherry pie filling in a sieve and lest most of the liquid drain off; reserve cherries.
8. Beat cream in a medium size bowl until stiff. Beat in 10x sugar and extract.
9. Unroll cake; spread with half the cream. Spoon 1/4 of the cherries over the cream. Roll up cake and filling, using a towel to aid rolling. Place roll, seam-side down, on serving plate. Spread with remaining cream, garnish with remaining cherries. Decorate with mint.
Fruit Salad Pie (2 pies) – Milbank Newspaper
1 can pitted cherries
1 small can crushed pineapple
6 bananas
1 cup chopped pecans
2 cups sugar
1 Tbsp red food coloring
7 Tbsp cornstarch
1 Tbsp vanilla extract
dash of salt
Drain juices of cherries & pineapple & add enough water to juices to make 2 cups. Add all other ingredients except fruits & pecans. Cook until thickened. Add fruit & pecans. Pour into 2 baked pie crusts. Top with whipped cream or Dream Whip.
Fresh Peach Sherbet -Sioux Falls Newspaper
4 cups diced fresh peeled peaches (about 5 large ripe peaches)
1 cup sifted confectioner’s sugar
1 can Eagle Brand sweetened condensed milk
1/4 cup lemon juice
4 eggs (separated)
Combine peaches & sugar. With fork, toss lightly to thoroughly coat peaches. In large bowl, combine sweetened condensed milk, lemon juice and egg yolks. Blend thoroughly, then stir in peaches. Beat egg whites until stiff but not dry. Fold into peach mixture. Pour into 9 1/2 x 13 x 2 tray or 2 quart pan. Cover with aluminum foil and freeze about 1 1/2 to 2 hours or until a firm mush forms. Turn into chilled, large size bowl, break into pieces and beat until fluffy, but not melted. Quickly return to tray, cover and return to freezer for about 2 hours or until firm. Makes 2 quarts.
Coconut Paraffin Candy (Mounds Bars like candy) – Sioux Falls Newspaper
2 pkgs powdered sugar (2 lbs)
1/4 lb margarine
1 cup finely chopped nuts (like almonds for Mounds Almonds)
1 3/4 cups shredded coconut
1 can Eagle Brand milk
2 tsp vanilla
1 pkg (12 oz) chocolate bits
1/2 bar paraffin (1/8 lb)
Mix sugar, coconut, margarine, milk, nutmeats and vanilla. Chill. Roll into balls the size of walnuts (the smaller they are, the nicer they look). Chill. Melt paraffin and chocolate in double boiler. Dip balls.
Strawberries – Milbank Newspaper
1 cup blanched almonds
1 cup finely chopped coconut
1 cup candied cherries
Chop all together through a meat chopper or with a knife. Mix well. Form into balls. Roll in dry red Jello (any flavor). Form into strawberries. Mold leaves with green-tinted frosting.
Cranberry Sherbet – Sunday Newspaper – Sioux Falls
1 quart cranberries
2 1/2 cups water
1 1/2 – 2 cups sugar
1 envelope unflavored gelatin
1 tsp finely grated lemon rind
2 Tbsp lemon juice
Boil berries and water until berries pop, about 5-8 minutes. Strain juice, pressing berries with back of spoon or in food mill to remove all possible pulp, or puree in food processor or blender. Pour into enameled or stainless steel saucepan. Stir sugar with gelatin powder, then add to hot juice. Stir over moderate heat a few minutes, until clear. Add lemon rind and lemon juice. Pour into bowl or baking pan; freeze, stirring occasionally. When set, remove and beat until light; refreeze. Or freeze in an ice cream machine. Makes about 2 1/2 quarts.
Strawberry Fluff – Milbank Newspaper
1 1/2 cups water
1 cup sugar
1/4 cup cornstarch mixed with 1/2 cup cold water
Vanilla
Pinch of salt
Boil until clear.
Have 2 egg whites beaten until stiff and fold in to your hot mixture while hot. Continue beating till nice and thick.
Layer strawberries and fluff in a pretty bowl ending with strawberries. Can use raspberries too. Delicious – my mom’s recipe.
Flaky Apple Squares – Sioux Falls Newspaper
2 1/2 cups flour
1 Tbsp sugar
1 cup shortening
1 egg yolk plus enough milk to make 2/3 cup
Mix like a pie crust. Roll out half of dough. Put in large cookie sheet. Crumble 2 handfuls of corn flakes on top.
Add 8-10 apples, 1 cup sugar and 1 Tbsp cinnamon. Roll out rest of dough. Put on top of apples.
Beat one egg white and spread on top of dough. Bake 10 min at 400F and 50 minutes at 350F. Frost while warm.
Quick Coffee Cake – Sioux Falls Newspaper
1 1/2 cup flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt
Sift together. Add 1 egg in a cup, fill rest of the cup with milk. Add to flour mixture. Stir quickly with a fork. Put in a greased 8×8 greased pan.
Topping
1/2 cup brown sugar
1 tsp cinnamon
Sprinkle this over the top. Bake 30 to 35 minutes at 375F. Pour 3 Tbsp melted butter over cake when done.
Red Cinnamon Apples -Milbank Newspaper
Make a syrup of 2 cups sugar, 1 cup water, 1-3 cups red cinnamon candies and 3/4 tsp red food coloring. Boil until candies are dissolved. Then add to this apples which have been pared and cored and cut into slices or into quarters. This syrup should be enough for at least six apples, says Mrs. Anderson.
Boil until apples are tender. Then put into a fruit jar and cool in refrigerator.
Party Punch Percolator – Sioux Falls Newspaper
2 qt cranberry cocktail juice
9 cups apple cider
4 1/2 cups water
Pour into 30 cup percolator
1 cup brown sugar
4 tsp whole cloves
4 sticks cinnamon
1 tsp salt
Put into basket – perk until done.
Ginger Cookies – Mary Hart – Mpls Star & Trib
1/2 cup butter
1/2 cup shortening
1/2 cup packed brown sugar
1/2 cup sugar
1/2 cup molasses
3 cups flour
3 tsp ginger
2 tsp cinnamon
2 tsp cloves
1 tsp soda
1 cup blanched slivered almonds
Cream butter, shortening, sugar and molasses until light. Stir in dry ingredients and then almonds. Shape into two 10 inch rolls. Wrap and chill several hours.
Cut into thin slices. Place on greased cookie sheets. Bake in moderate oven (350F) 10 – 12 minutes. Makes 7 to 8 dozen.
Lemon Drops – Mary Hart- Mpls Star & Tribune
1 pkg lemon cake mix
1/3 cup oil
2 eggs
Grated rind and juice of 1 lemon
Mix ingredients in mixer. Drop by tsp onto greased cookie sheets. Bake in a moderate (350F) oven about 12 – 15 minutes.
Ruth Lewis’ Apple Pie – Redbook Dec 1980
8-10 apples, peeled, cored & sliced (Jonathan preferred)
3/4 to 1 cup sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp mace
2 Tbsp flour
Juice of 1 lemon
1/4 tsp lemon rind
4 Tbsp butter
Crust:
2 cups flour
5 Tbsp water, mixed with 1 Tbsp white vinegar
3/4 cup solid shortening
Combine the sugar, cinnamon, nutmeg, mace, flour and mix with apples. Mix in lemon juice and rind. Let the apples sit overnight in this mixture (they will brown a little, but it makes them delicious). Arrange apples in prepared crust in concentric circles, arranging them to a pyramid in the center. Top with pieces of butter and cover with top crust. Flute edges; make several holes in the top so steam can escape. Bake at 450F for 15 minutes; reduce heat to 350F and bake another 30 minutes, until crust is golden brown. Remove from oven; rub butter over top crust. Cool pie on wire rack.
To make crust: Combine the flour with the shortening and blend until the mixture looks like beads. Stir in the water and mix to form dough. Roll out 2/3 for bottom crust to fit an 11 inch pie plate. Combine scraps with remaining dough and roll out for top crust.
Nancy Reagan’s Stuffed Lemon Dessert- Redbook December 1980
Lemons
Lemon Sherbet
Mint
Cut off bottom of lemon so it will stand firmly, then slice about 1/2 inch off the top and save this cap.
Scoop out lemon and save the juice for daiquiris to serve before luncheon.
Fill the lemon shells with the best lemon sherbet you can find. Place cap of lemon back on top, plus a sprig of mint.
-From the 1970 Congressional Club Cookbook
Nancy Reagan’s Vienna Bars – From Redbook, December 1980
(30 bars)
1 cup lightly salted butter or margarine at room temperature
1 1/2 cups sugar
1/4 tsp salt
Yolk of 2 large eggs
2 1/2 cups flour
1/2 cup red currant or red raspberry preserves
Whites of 4 large eggs
2 cups finely chopped walnuts or almonds
Grease 17 x12 inch jelly roll pan or large baking sheet. Heat oven to 350F. In a large bowl work butter and 1/4 cup of the sugar with a wooden spoon until creamy and well mixed; beat in salt and egg yolks. Add flour and start mixing; when mixture becomes hard to work knead with fingers of one hand to make a smooth dough. Pat dough evenly into the bottom of prepared jelly roll pan or pat into a rectangle of the same size on a baking sheet. Bake 15-20 minutes, until lightly browned. Remove from oven and spread with jelly. In a deep bowl beat egg whites with a rotary beater or electric mixer at high speed until stiff peaks hold when beater is lifted. Using a metal spoon or rubber spatula, fold in nuts and remaining 1 cup of sugar. Gently spread egg white mixture over jelly. Bake about 25 minutes, until browned. Remove from oven and place pan on a wire rack to cool 15 minutes. While still warm cut into bars.
*** blogger note: we used this recipe for the church Christmas Dinner in 1983
Hattie’s Ginger Cookies – Jan
1 cup white sugar
1 cup brown sugar
1 cup margarine or lard
2 eggs
1 tsp soda (rounded) in a little hot water
1/2 cup molasses
1 tsp each cinnamon & salt
1/2 tsp cloves
2 tsp ginger
1/2 tsp nutmeg
Flour enough to roll out by 2 1/2 cup
Rhubarb Upside Down Cake – Sioux Falls Newspaper
4 cup diced rhubarb
1 pkg red jello
1 1/2 cup small marshmallows
1 cup sugar
Combine ingredients & put in the bottom of 9×13 cake pan. Prepare yellow cake mix and pour batter over fruit. Bake at 350F for 45-55 min or until cake tests done. Invert after cake has cooled slightly.
Oatmeal Cookies
1 cup white sugar
1 cup brown sugar
1 cup lard
1 tsp each salt & vanilla
3 eggs beaten
1 cup oatmeal
3 1/2 cups flour
1 tsp soda
1 1/2 tsp cream of tartar
Mix, roll & place in ice box. Slice. Bake.
Fruit Cake ( 6 loaves – 4×8 inch)
1 1/2 cup figs (chop)
1/2 cup candied orange peel
3/4 cup cooked pitted prunes
1/2 cup cooked apricots
1 1/2 cup raisins
1 1/2 cup currants
Add 2 cups honey. Mix well & let stand one week after one week add
1/4 cup candied pineapple
2 cup shaved citron
1/2 cup candied cherries, cut in half
3/4 cup walnuts, coarsely chpped
1 cup shortening
3 eggs
1/2 cup strong coffee
3 1/2 cup flour
1/4 tsp clove, nutmeg, allspice
3/4 cup cinnamon
Wax paper in pan. Bake 2 hours 250F.
Creamy Pineapple Roll – Del Monte
1 pkg (18 1/2 oz) lemon chiffon cake mix
Confectioner’s sugar
1 cup whipping cream, whipped
1 can (20) Del Monte crushed pineapple, drained
(save syrup for other recipe uses)
Prepare cake mix as package directs. Spread evenly into two 15 1/2 10 1/2 inch paper-lined jelly roll pans. Bake at 350F -20 to 25 minutes. Cool 10 minutes; loosen sides and turn out on towel generously dusted with confectioner’s sugar. Trim edges if they are stiff. Roll up and cool on rack 1 hour. Fold pineapple into whipped cream. Unroll cake, remove towel and spread with cream mixture. Roll again. Garnish as desired. 2 rolls (8-10 slices each)
Cherry Crunch – Duncan Hines
(Makes 8-10 servings)
1 can (1 lb 5 oz) cherry pie filling
1 tsp lemon juice
1 pkg Duncan Hines white deluxe cake mix
1/2 cup chopped nuts, if desired
1/2 cup (1 stick) melted butter or margarine
Sweetened whipped cream, ice cream or coffee cream
Preheat oven to 350F. Spread pie filling in the bottom of a 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling.
Bake at 350F for 40-50 minutes, until golden brown. Serve with ice cream, whipped cream or serve warm with coffee cream.
Frosting
3 Tbsp milk
3 Tbsp butter or margarine
1/2 cup firmly packed brown sugar
1 1/2 confectioners sugar
12 to 16 walnut halves
For Frosting: Combine milk, butter and brown sugar in medium saucepan. Place on medium heat. Stir until sugar is dissolved and just until mixture comes to a boil. Cool to room temperature. Stir in confectioners sugar. Beat at medium speed with electric mixer until of spreading consistency. Frost top of cake.
Peach Creme Dessert
Melt 32 marshmallows with 1/2 cup orange juice
Cool over cold water.
Cut up 6 peaches. Add 1 pt cream, whipped
Crust:
24 graham crackers
1 cup powdered sugar
1/2 cup butter, melted
9×13 pan. Top with crushed graham cracker
Almond Angel Trifle
1 pkg Betty Crocker angel food mix
Mix:
1 cup chilled whipping cream or 9 oz Cool Whip
1 tsp almond extract
1 can (13 1/2 oz) pineapple tidbits, drained
1 can (18 oz) Betty Crocker vanilla pudding
For garnish:
Toasted sliced almonds
Maraschino cherries, drained
Cut cake in cubes. Place 1/3 in pan. Spread 1/3 of cream, pudding, pineapple mixture over cake. Repeat twice. Chill 3 hours. Just before serving add nuts & cherries for garnish.
Strawberry Dessert – American Luncheon F Falls
Partially thaw a pkg of frozen strawberries. Melt 30 marshmallow with 1/2 cup of strawberry juice. Let cool. Fold in a cup of cream whipped, 1/2 cup chopped nuts & strawberries (almost thawed out). Cover bottom of 9×9 inch cake pan with crushed vanilla wafers. Pour mixture over crumbs. Sprinkle crumbs on top. Refrigerate overnight.
Marshmallow Candy Balls
1 pkg marshmallows (large)
1 lb caramel candy
1 can Eagle Brand sweetened condensed milk
1 stick or 1/2 cup oleo
Rice krispies
Put oleo, candy, milk in double boiler. Wait until melted.
Dip marshmallows in sauce, then roll in Rice krispies.
Rhubarb Torte – Bernice
1/3 cup butter or oleo
1 cup flour
5 Tbsp powdered sugar
Pinch salt
Put this mixture in a pan for the bottom crust, leveling this out evenly, then put into oven for about 10 min at 350F or until lightly browned. Then have ready 3 cups rhubarb, 2 beaten eggs, 1 1/2 cup sugar, 1/4 cup flour, 3/4 tsp baking powder
Pour this over the crust that has been baked. Then return to oven for 25 – 30 minutes. Cool. Serve with whipped cream.
Lemon Jello Dessert – Dots – Ladies Aid – Christmas – Good
9×12 pan
1 pkg 6 oz lemon jello (big one)
2 cups hot water
1 cup creamy cottage cheese
2 cups (1 pint) cream, whipped (or 2 cups Riches Topping)
1 cup red maraschino cherries, cut fine
1 No 2 1/2 crushed pineapple, drain well
1/2 cup nuts, chopped
Jello partly set (watch carefully) then fold in everything.
Lemon Crackle – Mrs. Tidemann
1 cup sugar
1 cup cold water
2 eggs
Juice of 2 lemons
2 Tbsp cornstarch (dissolved in cold water)
1 1/2 tsp vanilla
Mix all together and cook in double boiler until thick.
1 cup brown sugar
1/2 cup butter
1/2 tsp soda
1 cup flour
1 cup coconut
14 soda crackers
Roll crackers. Cream butter and sugar. Add flour, soda, coconut and crackers. Mix well. Put 3/4 of this mixture in well greased pan, pour lemon filling on top. Cover with remaining crumbs. Bake until light brown in oven at 350F. Serve with whipped cream.
Angel Food Dessert – Helia
9×13 pan – serves 15 to 18
Soak 1 envelope Knox gelatin in 1/4 cup water. Dissolve in 1/2 cup hot water.
Add 1 cup orange juice, 1 large lemon, juiced & 1 cup sugar
Let partly set; then fold in 2 cups cream, whipped.
Pour over broken pieces of angel food. Easy to cut in half. Dream Whip ok.
Angel Food Dessert
6 egg yolks, slightly beaten
3/4 cups sugar
3/4 cup lemon juice
Combine, cook until thick. Remove from stove and add 1 envelope Knox gelatin dissolved in a little cold water. Beat 6 egg whites and add 3/4 cup sugar, continuing beating until stiff. Add to slightly cooled custard. Pour over broken up long angel food in 9×13 glass pan. Serve with whipped cream after refrigerating over note.
I cut thin slices of angel food, then break into small pieces – also mix custard thru so all pieces of cake are fully covered.
9 Minute Fresh Fruit Pie – Karo & Keebler
4 cups blueberries or halved strawberries or peeled sliced peaches
2 Tbsp corn starch
2 Tbsp water
1/2 cup Karo light corn syrup
2 tsp lemon juice
1 cup heavy cream, whipped
1 butter flavored pie crust
In covered blender blend 1 cup of the fruit at high speed 30 sec. In 2 qt saucepan mix corn starch and water until smooth. Add mashed fruit, corn syrup and lemon juice. Stirring constantly, bring to boil over medium heat and boil 1 min. Turn into bowl; cover surface with waxed paper. Cool 1 hr. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hr or until set. Serves 6-8.
Fresh Fruit Glaze
1/2 cup sugar
1/2 cup water
1/2 to 2/3 Tbsp corn starch
1 1/2 Tbsp + Jello
Boil until clear to hot mixture add jello.
Blueberry Glaze
For 1 6oz blueberries
Use 1 1/2 +Tbsp black raspberry jello
Peach Glaze
6 peaches
2 cups water
2 cups sugar
4 Tbsp corn starch
6 Tbsp orange jello (or apricot)
To double recipe for glaze:
1 cup sugar
1 cup water
2 Tbsp corn starch
3 Tbsp jello
Fluffy Orange Frosting
Combine in top of double boiler: 2 egg whites, 1 1/2 cups sugar, 1/4 cup water, 1/8 tsp salt, 1/4 cup frozen orange juice concentrate.
Beat 1 minute with electric mixer or rotary beater to combine. Place over boiling water and continue beating until mixture forms stiff peaks (7-8 minutes). Remove from heat, beat until of spreading consistency.
Swedish Norwegian Pie – Ida Gabert
3/4 cup sugar
1/2 cup flour
1 egg
1 tsp B powder
1/4 tsp salt
1/2 cup chopped nuts
1 diced apple
Combine the sugar, flour and unbeaten egg. Mix until well mixed. Add B powder, salt & vanilla. Mix. Stir in nuts and apples. Pour batter in a greased pie dish. Bake at 350F for 30 min. Serve with whipped cream or ice cream.
Lemon Pie
Juice & rind of 1 lemon
1/2 to 3/4 c sugar (to taste)
4 egg yolks beaten
4 Tbsp water
Cook until thick. Stir in whites of half the meringue leaving other half for top.
Lime A Pie – Rita
1 pkg gelatin with 1/4 cup cold water
4 egg yolks, beaten
1/2 cup lime juice
1 cup sugar
1/4 tsp salt
1 tsp find
1/2 cup heavy cream, whipped
Fold ingredients together. Put vanilla cracker crumbs in well buttered pan. Pour lime mixture over top. Put in refrigerator overnight. Trim with lime slices & cherries.
Rhubarb Pie
3 cups rhubarb
1 cup sugar
1/2 tsp grated orange peel
3 Tbsp flour
salt
Combine rhubarb, sugar, orange peel. Fill 9 inch pie crust. Dot with butter. Bake 450F 10 minutes. Moderate oven 350F for 30 minutes.
Grape Chiffon Pie
1 envelope unflavored gelatin
1/4 cup cold water
1 (6oz) can frozen concentrated grape juice (thawed)
1/4 cup sugar
Dash salt
2 Tbsp lemon juice
2 egg whites (stiffly whipped)
1/2 pt heavy cream, whipped
1 baked 9 inch pastry shell, cooled
Soften gelatin in cold water for 5 minutes. Combine grape juice, sugar & salt in a saucepan & bring to a boil. Remove from heat & add gelatin & lemon juice, stir until gelatin dissolves. Chill until partially set. Gently fold in egg whites & then cream. Pour into pastry shell, chill until firm. Garnish with additional whipped cream & small grapes if desired.
Rhubarb Pie – Milbank Newspaper
3 eggs, separated
3 Tbsp orange juice
1/4 cup flour
2 1/2 cups rhubarb
1/4 cup sugar
1/4 tsp salt
1/3 cup nuts
Beat egg whites stiff and add 1/2 cup sugar. Mix butter, juice and egg yolks and beat. Add remaining sugar, flour, salt & beat. Add rhubarb to yolk mixture. Stir. Fold in meringue. Put nuts on top and bake 375F 15 minutes and 325F for 50 min. Use unbaked pie shell.
Rhubarb Coffee Cake – Milbank Newspaper
1 1/2 cup sugar
1/4 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp soda
2 cups flour
salt
vanilla
2 cups rhubarb, cut up small. Put on topping and bake 40 minutes at 350F.
Topping:
1/2 cup white or brown sugar
1 tsp cinnamon
Nuts, if desired
Sprinkle on top before baking.
Fresh Peach Chiffon Pie
3/4 cup sugar
1 1/2 cup fresh peaches (chopped)
1 Tbsp unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 Tbsp lemon juice
1/8 tsp salt
1/2 cup heavy cream (whipped)
Add sugar to peaches. Let stand 30 minutes. Soften gelatin in cold water. Add boiling water. Cool. Add peaches, lemon juice & salt. Chill partially. Fold in whipped cream. Place in chilled corn flake crust.
Combine 1 cup crushed corn flakes, 1/4 cup sugar, 1/3 cup melted butter. Press firmly in 9″ pie pan. Chill.
Lemon Cake Pie – Shirley Gorder ’52
1 cup sugar
1/4 cup butter or margarine, melted
1/4 cup flour
1/8 tsp salt
2 eggs (separated)
2 lemons (juice & grated peel)
1 cup milk
1-9 inch unbaked pie shell
Combine sugar, flour, butter or margarine, salt & egg yolks. Beat until smooth. Beat in lemon juice & grated peel. Add milk heating slowly. Beat egg whites stiff but not dry. Fold in. Bake pie shell at 350F for 5 minutes. Pour in filling. Bake 40 minutes or until filling is firm. When cut there will be a delicate cake on top of the pie filling.
Krommy Pie – Mrs. McKay
11 graham crackers – roll in fine crumbs
1 cup nut meats, chopped
Sprinkle
1 tsp B powder over
3 egg white
Let stand while Beat until stiff. Add slowly
1 cup sugar
Stir in graham crackers & nuts pressed well into 8″ pie or 8″ square or double for 9×13 greased well with butter.
Macroon Pie – Kate
3 eggs separated
1 cup sugar
1/2 cup nuts
1/2 cup dates
1 tsp almond
1 cup graham cracker crumbs
Beat egg yolk with half of sugar until light & thick – add nuts & date crumbs & extract.
Beat egg whites stiff & add remaining sugar & beat. Fold into yolk mixture. Turn into well greased pan or pie plate. Bake at 325F -45 minutes. Serve with whipped cream & berries.
Grape Pie
4 cups concord grapes
1 cup sugar, white
3 Tbsp flour
1 tsp lemon juice
1 Tbsp butter
Remove skins from grapes and put in pulp in saucepan without water. Bring to boil and while hot put through strainer to remove seeds. Combine pulp with skin. Mix flour with sugar and pour into grapes. Add lemon juice and pour into pastry lined pan. Dot with butter. Cover with top crust. Bake 10 at 450F then 30 min at 350F.
Raisin Pie (* Grandma says this is good)
1 cup raisins
1/2 cup sugar
1 Tbsp flour
1 egg beaten
1 cup sour cream
1 tsp vanilla
salt
Bake with two crusts.
Sour Cream Pie (2 crusts)
Stir in 1 cup raisins
Add 1/2 cup sugar
1 cup sour cream
2 eggs
spices
1 Tbsp flour
salt
Wash Day Pie (Cream Pie)
1 pint cream with milk
mix
2/3 cup sugar add pinch of salt and 1 Tbsp flour
3 egg whites beaten stiff. Add this to cream and beat thoroughly. Grate a little nutmeg over mixture a little vanilla won’t hurt it any.
Bake with out upper crust.
Ginger Snaps – Dorothy
1 cup brown sugar
1/3 cup shortening
1 egg
1 Tbsp molasses
1/2 tsp salt
1 tsp ginger, soda, cinnamon
1/2 tsp nutmeg, nuts if desired
1 cup flour, enough to roll. Refrigerate overnight. Then slice to bake.
Batchelor Buttons
1 cup brown sugar
3/4 cup shortening
1 egg
1 tsp soda in 1 tsp water
2 cups flour
add vanilla
Roll with floured hands. Roll in sugar. Press a nut in center.
Lunch Box Cookies (good)
1 cup sifted flour
1/2 cup non fat dry milk
1 tsp soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup shortening
1/2 cup sugar
1 egg unbeaten
1 cup seedless raisins
1 cup molasses
2 cups rolled oats
Sift together flour, dry milk, soda, salt & spices. Cream shortening, beat in sugar, egg & molasses, beat well. Stir in sifted dry ingredients. Fold in raisins & rolled oats. Drop by tsp 2″ apart on greased cookie sheet. Bake 325F for 12 – 15 minutes.
Hazel’s Rhubarb Torte – Margaret brought visit with Adlard
1 cup flour
1/2 cup soft butter
5 Tbsp powdered sugar
pinch of salt
2 eggs
1 1/2 cup sugar
1/4 cup flour
3/4 tsp BP
3 cups rhubarb finely diced
Blend 1 cup flour, butter and powdered sugar & salt. Pat into large greased pie pan. Bake 10 min at 360F. Beat eggs. Add sugar, 1/4 cup flour and baking powder. Add rhubarb. Pour over first mixture and bake 35 min at 375F.
Cooked & Raw Peaches – Sonja Oines
Double treat peach pie – makes 1 9-inch pie
1 cup sugar
3 Tbsp cornstarch or quick cooking tapioca
1/2 cup water
1 Tbsp butter
6 large peaches
1 baked 9 inch pie shell
whipped cream
Mix together sugar and cornstarch; add water & butter & bring to a boil. Dice 3 of the peaches and add to syrup; simmer 5 min or until thick. Cool. Slice remaining peaches into pie shell; pour cooled peach & syrup mixture over. Top with whipped cream if desired.
Sherbet
3 lemons, juice & rind
1 small can pineapple
1 cup milk
1/2 cup sugar
1 cup whipping cream
Combine. Add whipped cream. Stir while freezing.
Frozen Lemon Pie – Lynda
This is a frozen lemon pie and it is just delicious. It is quite rich so you just delicious. It is quite rich so you just serve small pieces and one pie goes a long way.
1/2 lb vanilla wafers
1 egg
2 egg yolks
1/2 cup sugar
pinch of salt
Juice & grated rind of 1 or 2 lemons
egg whites
1 cup whipping cream
Cook over low heat, the egg & egg yolks beaten together & mix with sugar, salt, lemon juice & rind. Cool. Mix with beaten egg whites & the cream whipped. Roll wafers & divide the crumbs. Sprinkle one half in bottom of the pie plate and refrigerate. Pour custard mixture in and sprinkle with the rest of the crumbs. Put in refrigerator and freeze as quickly as possible.
Peppermint Ice Cream – Newspaper
Mrs. G Graber, Sauk Center, Minn.
1 cup hot milk
18 marshmallows
2/3 to 1 cup crushed red & white peppermint sticks or candies
1 cup whipping cream
Add marshmallows and half of crushed candy to milk; heat in double boiler until marshmallows are dissolved. Chill in refrigerator. Whip cream; add marshmallow mixture which has been slightly whipped and remaining crushed candy.
Additional pink coloring may be added if desired. Four into freezing tray. Stir twice before it is frozen.
Cherry Pudding
1/2 cup sugar
salt
1 cup flour
1 Tbsp butter
1/2 cup milk
1 tsp baking powder
Make into a batter and pour into a buttered 1 1/2 qt casserole. Mix 1 cup cooked sour cherries, 1 cup sugar and 1 cup boiling water. Pour on top of batter. Bake 1 hour at 350F. Serve warm with whipped cream. The batter comes to the top when baked. Serves 6.
Tangy Lemon Drops
5 Tbsp butter, at room temperature
3/4 cup unsifted cake flour
1/4 cup confectioners’ sugar
1 tsp grated lemon peel
Additional confectioners’ sugar
Mix butter, flour, confectioners’ sugar and lemon peel until combined. Divide dough in half; on floured surface, roll each half to a 6 inch long cylinder. Wrap each half in plastic wrap; refrigerate 1 hour. After dough is chilled cut in half inch slices and bake 12 minutes at 325F until top of cookies are firm to the touch and are lightly browned on the bottom. Sprinkle cookies with additional sugar before serving.
Helia’s Lemon Dessert
4 egg yolks, beat with 2/3 cup sugar
2 lemon juice/ more if lemons are small
cook until thick (not too) 3 minutes
1 box vanilla wafers, crushed
1/2 crumbs in bottom of 9×13 pan
4 egg whites, egg beat with 1/4 cup sugar
1 cup dairy rich, whipped – fold in whipped egg white. Mix in when cooled enough.
Rest of crumbs on top can add fine nut meats.
Dessert – Blanche
Bottom Crust:
1 1/2 cup flour (less)
1/2 cup butter
1/4 cup sugar
1/2 cup nuts
9×13 – 325F for 20 minutes.
Filling:
1 cup any pie mix. Peach – Apricot (more)
1 3oz peach or apricot jello
1/2 cup boiling water
Top:
2 egg whites
1/2 tsp cream tartar
1/2 cup sugar
Beat very stiff.
Add 9oz pkg Cool Whip. Refrigerate overnight.
Mandarin Orange Dessert – Edith
9×9 double
Beat
3 egg whites until stiff
Fold in 1 cup sugar
1/2 tsp cream of tartar
Add 1/2 cup rice krispies
1/2 cup nuts
Bake 25 minutes in 325F. Bake 1 hour in 300F oven.
Prepare 1 pkg dream whip as directed on box
add 1/2 cup powdered sugar
3 Tbsp instant vanilla pudding
add 1 cup drained mandarin oranges
add 3/4 cup flaked coconut. Spread on crusts. Refrigerate several hours. Serve with whipped cream & cherries.
Pumpkin Pie
1/2 cup brown sugar
1/4 cup white flour
2 eggs
1 cup pumpkin
1 cup rich milk
1 tsp ginger
1 tsp cinnamon
vanilla
3 Tbsp butter
Bake 450F – 10 minutes and then 325F for 30 minutes.
Frozen Lemon Pie – Mrs. Tidemann
Separate 3 eggs, beat whites until stiff. Beat in 1/2 cup of sugar. Add yolks singly beating thoroughly (or creamy – fold in). Stir in 5 Tbsp of lemon juice. Fold in 1 cup heavy cream stiffly beaten. Roll 24 vanilla wafers into fine crumbs. Sprinkle 1/2 of crumbs in bottom of well buttered freezing tray. Pour lemon mixture over crumbs and sprinkle remaining crumbs on top. Freeze in freezing compartment until firm.
Angel Food Fluff
1 small angel food cake (square)
1/4 lb butter, softened
1 1/2 cup powdered sugar
3 egg yolks, stiffly beaten
1/2 pint cream, whipped
3 tsp lemon juice & grated rind
1 can angel coconut
Cream butter & sugar. Add egg yolks & beat. Add lemon juice and rind. Fold in stiffly beaten egg whites & whipped cream. Line 9×13 pan with angel food sliced 1/4 inch thick. Pour over 1/2 filling thin layer of cake then rest of filling. Cover with coconut. Refrigerate 8 hours. Serves 12.
Ice Cream
1 cup cream – whip light, fluffy
Fold in 2/3 cup sugar
Add 2 well beaten eggs
1 1/2 tsp vanilla
Fold in 1 cup milk
Freeze take out to beat when mushy.
Frozen Raspberry Pie
Ingredients
1 pkg frozen raspberries
1 1/2 tsp lemon juice
1/2 cup sugar
1 envelope Knox gelatin
1/4 cup cold water
1 cup heavy cream, whipped
1 baked or crumb pastry shell
Method
Soak gelatin in the 1/4 cup cold water for 5 minutes. Drain frozen raspberries. Measure drained juice, add lemon juice, and add water to make 1 1/4 cups liquid. Add sugar to this liquid. Put juice-sugar mixture into small saucepan and heat until just below boiling point. Add soaked gelatin and stir to dissolve. Remove from heat and allow to set until beginning to congeal. Then add drained raspberries and stiffly whipped cream.
Pour mixture into baked or crumb pastry shell and chill until set. If you aren’t afraid of calories top with dab or sweetened whipped cream when serving. Serves 6.
Lemon Fluff – Women’s Day Magazine -Lynda
Crust:
1 box (12 oz) vanilla wafers, crushed fine (3/4 cup)
1/2 cup unsalted butter or margarine, melted
Filling:
4 eggs, separated
1 cup sugar, divided
1/2 cup lemon juice
Finely grated peal of 3 large or 4 medium lemons
Pinch of salt
1 1/2 cups heavy cream, softly whipped
Fruit Sauce (recipe below):
Crust: Grease sides only of 8×3 inch springform pan; set aside. In medium bowl mix crumbs and butter until well blended. Remove and set aside 1 1/4 cups crumb mixture. Working with 1/4 at a time, press remaining crumb mixture onto sides of pan. Press reserved 1 1/4 cup crumb mixture firmly onto bottom; set aside.
Filling: In small bowl with electric mixer beat egg yolks until pale-colored. Add 1/4 cup sugar; beat on high speed about 2 minutes. Reduce speed to low; gradually add lemon juice, beating only until smooth. Stir in peel; set aside. In medium bowl with clean beaters beat egg whites with salt until soft peaks form. Gradually beat in remaining 3/4 cup sugar, 1 or 2 Tbsp at a time. Beat until mixture is as thick as marshmallow cream. Gently fold yolk mixture, 1/3 at a time into whites. Gradually fold combined mixture into whipped cream. Turn into crumb-lined pan; smooth top. Freeze several hours or until firm. Cover airtight with plastic wrap or foil. Freeze overnight or up to 2 weeks. To remove sides of pan run knife between crust and pan, pressing knife between crust and pan, pressing blade firmly against pan; release and remove pan sides. Carefully cut between bottom crust and pan to loosen. Using wide spatula or cookie sheet, transfer mousse to serving plate. Serve immediately, or cover and replace in freezer. Slice with sharp knife; serve sauce on side. Makes 14 servings. Per serving without sauce: 341 cal,4 g pro, 34 g car, 22g fat, 136 mg col with butter, 115 mg chol with margarine, 10: mg sod
Fruit Sauce: Puree 2 pkgs (10 oz each) thawed frozen berries, fruits or combination; strain.
* Grandma’s Notes next to Filling Section: Beat egg whites first with sugar until like marshmallow cream. Egg yolks- add lemon juice. Egg whites room temp. 13 servings. I put 2 Tbsp peel.
Angel Food – Jello Dessert – Sena
1 large angel food
2 box strawberries (frozen)
2 box strawberry jello
2 1/2 cup hot water
1 pt whipped cream (1 cup in dessert other on top)
Mix jello & berries. Chill until partly set. Add cream (1/2) 1 cup. Layer of jello then cake.
Peach Cobbler- Sue
1/2 cup oleo (melt in a pan)
1 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
add 3/4 cup milk
Pour over melted butter. Pour 1 qt can of peaches over batter. Bake 1 hour 350F oven.
Birthday Club Apricot Delight – Cathryn
2 pkg orange jello
2 cups hot water
1 cup fruit juice from:
1 #2 can apricots
1 #2 can pineapple tidbits
Dissolve jello is hot water, add water, add cup of juice. Use remaining juice with:
2 1/2 Tbsp flour
1/4 cup sugar (optional)
Cook together until thick. When cool. Fold in 1 pkg Dream Whip with sugar added. Spread over set jello fruit pudding. Top & serve in squares on lettuce leaves.
Nut Coil – Lynda & Bev
15 single soda crackers
3 egg yolks
1 cup sugar
1 cup nuts, chopped
1 tsp baking powder
Crush soda crackers (very fine). Add sugar. Add B.P. to egg yolks & beat well. Add to soda crackers & sugar. Add nuts & then add stiffly beaten egg whites. Pour into well greased pie tins and bake in moderate oven (350F) until crust forms on top 30 min. Lynda put cherry pie mix topped with whipped cream.
Pumpkin Bar
4 eggs, beaten
1 cup vegetable oil
1 cup pumpkin
2 cups sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp soda
1 tsp B powder
2 cup flour
Grease well. Bake 325F for 20-25 min.
Icing
3 oz cream cheese
6 Tbsp soft margarine
2 1/2 cup powdered sugar
1 tsp vanilla
1 tsp milk
Spread while warm.
Carrot Bars – Sena
Cookie sheet or 2 9×12 cake pans
4 eggs, beaten
2 cups sugar
1 tsp salt
2 tsp soda
2 tsp cinnamon
1/2 cup vegetable oil
2 1/2 cup flour + 2 Tbsp
3 jars (small) cans strained carrot baby food.
Combine in order bake at 350F for 25 minutes (or less).
Icing
3 1/2 cup powdered sugar
1/2 cup margarine (about half)
1 8oz creamed cheese
4 tsp vanilla
Blend.
Apricot Jam Bar – Helia
1 cup flour
1 tsp BP
1/2 cup oleo or butter
1 egg, beaten
1 Tbsp milk
Pat in 9×9 pan
1 cup apricot jam (39c)
1 egg beaten
2/3 cup sugar, vanilla
4 Tbsp melted oleo
2 cups flaked coconut mix
Bake 350F for 25 min.
Chocolate Cherry Bar- Eloise M
1 pkg chocolate cake mix
1 can cherry pie mx
2 eggs
Bake 350F for 25 minutes
Ice
Carrot Bars- Newspaper
4 eggs, beaten
2 cups flour
2 cups sugar
1 tsp soda
1 tsp cinnamon
1 1/2 cup grated carrots
1/2 cup salad oil
Pinch salt
Mix together. Bake in large jelly roll pan at 350F for 25 min.
Frosting
1 1/4 cup powdered sugar
4 oz small pkg cream cheese
2 Tbsp butter
Date Bars – Edith
1 cup brown sugar
1/2 cup butter
2 eggs, beaten, use eggs
1 tsp vanilla
1 tsp soda
1 1/2 cup flour
1 cup chopped walnuts
Mix & set aside.
Filling
1/2 cup date, cut up
15 orange candies
1/2 cup sugar
2 Tbsp flour
1 cup boiling water
Combine all ingredients & cook until thick & cool. Put 1/2 batter on bottom. Filling & batter.
9×13 pan. Drop by spoon. Bake 350F 30-35 min.
Rhubarb Bar Cooky – Amelia (Emelia?)
3 cups rhubarb
1 1/2 cup white sugar
1 tsp vanilla
2 Tbsp cornstarch
1/4 cup water
9×13 pan.
1. Mix these two & add rhubarb sugar vanilla.
2. Cook until thick. Set aside.
3. Mix the following until crumbly.
1 1/2 cup oatmeal
1 cup brown sugar
1 cup shortening
1 1/2 cup flour
1/2 tsp salt
1/2 tsp soda
1/2 cup chopped nuts
4. Put cooked mixture between layers of crumbly mix.
5. Bake at 375F for 30-35 min.
6. Cut while warm.
7. Cool thoroughly to serve.
Coconut Bars – Margaret O
Bottom layer:
1/2 cup margarine (1/4)
1/2 cup brown sugar
1 cup flour
Mix press in 9×9 pan (not in hand)
Bake 325F – 10 minutes (watch light brown) – Baked too long 1st time & got hard)
2 eggs well beaten
stir in
1 cup brown sugar (less if eggs are large)
1 tsp vanilla
2 Tbsp flour
1 tsp B P
1/4 salt
Mix. Add:
1 cup coconut
1/2 cup nuts
Spread on crust (bottom layer). Bake 25 min at 350F.
Apple Bars
Crust:
2 1/2 cup flour
1 tsp salt
1 cup butter
1 egg yolk
2/3 cup milk
Middle layer:
1 cup crushed corn flakes
8 or 9 apples, pared & sliced
1 cup sugar
1 tsp cinnamon
1 egg white
Add milk & yolk together & add dry ingredients. Roll out 1/2 the mixture. Spread into a bar pan (10×15). Take 1 cup crushed corn flakes & sprinkle on top. Take 8 or 9 apples & sprinkle 1 cup sugar & 1 tsp cinnamon. Put the last half of the mixture of top & seal the edges. Spread the beaten egg white on top. Bake at 350F for 60 min & frost w glaze frosting.
Glaze Frosting:
1 cup powdered sugar
1 Tbsp hot water
1 Tbsp vanilla
Spread over top.
Applesauce Cookies
3/4 cup shortening
1 cup brown sugar
1 egg
1/2 cup applesauce
2 1/4 cup flour
1/2 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1 cup raisins
1/2 cup chopped nuts
Mix shortening, sugar & egg thoroughly. Stir in applesauce. Blend dry ingredients & stir in. Add raisins & nuts. Bake at 375F for 10-12 min. Makes 4 doz.
Chocolate Coconut Balls – Neva
6 cups powdered sugar or 2 lbs
2 pkg angel flake coconut (2lb 3 oz)
2 cups nuts
1/2 cup melted butter (margarine is ok)
1 cup sweetened condensed milk
1 tsp vanilla
Mix butter, vanilla, milk together. Add powdered sugar. Mix well. Add coconut & nuts. Mix by hand in a large bowl. Put in cool place. Form in balls. Dip with a toothpick in chocolate.
Melt 1/2 bar of paraffin wax (3 1/2 tsp paraffin)
12 oz chocolate or 1 lb semi sweet chocolate chips
in double boiler. Dip balls in mixture (part of Hershey baking bar). Put on cookie sheets and place to set.
Lilly Cookies
1/2 cup brown sugar
2 Tbsp white sugar
1 cup butter (I use 1/2 butter & 1/2 Crisco)
1/2 to 1 tsp maple flavoring
1 egg yolk
pinch of salt
2 cups of flour
Mix all together.
Directions
Roll in small balls dip top into the beaten egg white then in sugar. Put on cookie sheet and press down with an almond. (I don’t have the baking time as you will have to guess at that).
*325F for 15 minutes. Let dough set awhile.
Rhubarb Cake- Sena
1 1/2 cup brown sugar
1/2 cup shortening
2 eggs
salt
1 cup sour milk
1 tsp soda in milk
2 cups flour +
1 tsp vanilla
1 1/2 cup rhubarb, finely chopped
Grease pan. Sprinkle over top. 1/3 cup white sugar
1 tsp cinnamon
Bake 30-35 minutes.
Raisin Spice Cake – Ida’s
1/2 cup butter
1 cup sugar
2 eggs
1 cup stewed raisins
1 cup juice from raisins
1 tsp soda
1 tsp cinnamon, nutmeg & cloves (Grandma adjusted to 1/2 tsp)
2 cups flour
salt
Icing
3 Tbsp white sugar
2 Tbsp butter
2 Tbsp sweet cream
Bring to boil. Remove from stove. Add 1 cup powdered sugar & a little vanilla.
Rhubarb Cake – Grandma L
1 cup brown sugar
1/2 cup white sugar
1/2 cup shortening
1 egg
1 cup buttermilk
2 cup flour
2 cups rhubarb, cut fine
1 tsp soda
vanilla
1 tsp cinnamon
Bake 350F for 30-35 min. Mix and put on top:
1/2 cup brown sugar & 2 tsp cinnamon
Orange Frosting – Angel Food
In the bowl of an electric mixer combine
1 1/4 cup sugar
2 egg whites
1/4 cup orange juice
1 Tbsp light corn syrup
1 tsp grated orange rind & pinch of salt
Set the bowl over a saucepan containing 3 inches of boiling water. Whisk the mixture at high speed for 7 minutes or until it is cool and holds stiff peaks. Makes about 3 cups.
Pecan Pie – Blanche
1/3 cup brown sugar
1/4 cup butter
1 cup white corn syrup
1 cup pecan nuts
3 eggs
1 tsp vanilla
little salt
Add butter, softened to brown sugar & cream together. Add syrup & egg beaten. Mix well. Add nuts. Unbaked pie shell. Bake in hot oven 10 min. Reduce bake until firm 30 min. Can use 1/4 cup coconut for variation.
Coffee Cake – Grace – GOOD
1 cup mayonnaise
2 eggs, beaten
1 tsp vanilla
1 tsp BP
1 1/2 cup sugar
1 cup sour cream
2 cups sifted flour
1/2 cup soda
Cream butter, sugar & vanilla. Beat well & good. Add sifted flour, BP & soda. When too thick to beat stir until well mixed. Place 1/2 in 9″ tube pan & sprinkle with 1/2 topping mix. Place remaining dough on top sprinkling with rest of topping mix. Bake 350F 1 hour or until knife comes out clean. Sprinkle powdered sugar on top while hot. Let cool 15-20 min.
Topping
1 cup (1/2 cup) finely chopped nuts
1 tsp (1/2 tsp) cinnamon
4 Tbsp (2 Tbsp) sugar
Apple Sauce Cookies – Blanche
2 cups applesauce 2 cups raisins or less
2 cups sugar 1 cup shortening (crisco)
1/2 tsp allspice 1/2 tsp cloves
1/2 tsp nutmeg 2 tsp cinnamon
Boil above together a few minutes. Cool & add 2 eggs – 4 cups flour – 2 tsp soda – 2 tsp baking powder
Bake about 10 min or until brown – 350-360F
Frosting
1 stick oleo – 1 cup brown sugar
Cook above for 2 min. Add 1/4 cup milk & bring to a boil. Add 2 1/4 cups powdered sugar – 1 tsp vanilla.
Blanche
Drop by tsp on cookie sheet & press down a little
Honey Moon Dream Bars – Doris F
1 cup flour
2 Tbsp brown sugar
1/2 cup butter
Mix, spread in baking pan & bake 10 minutes. Then top with 2 eggs well beaten, 1/4 cup flour, 1/2 tsp baking powder (BP), 1 1/2 cup brown sugar, 3/4 cup nuts. 1 pkg chocolate bits
Mix together & bake 20 min.
Date Bars – Emelia
1 cup brown sugar
1/2 cup butter or oleo
2 eggs
1/2 cup sour cream (butter milk & more butter)
1 tsp soda (dissolved in cream)
1 cup chopped dates
1/2 cup nut meats
2 cups flour
Bake cookie sheet -350F – 20 minutes.
Cool Drink
1 pkg lemon lime kool aid
1 can frozen lemon juice
1 1/2 bottle 7Up, ginger ale or any frizz
1/2 cup sugar (original was 1 cup- Grandma made it 1/2)
Raw Apple Cake – Lynda
Cream together
2 cups sugar
1/2 cup oil
2 cups flour
1/4 tsp salt
Add
2 eggs
1 tsp vanilla
2 tsp soda
4 cups finely chopped apples
Bake @350F for 45-50 minutes in 9x 13 loaf pan.
Frosting
1 1/2 cup powdered sugar
1/2 tsp vanilla
4 Tbsp butter
2 oz cream cheese
Beat together until creamy
Raw Apple (Cake?) – Emelia at Jen’s
2 cups flour
1 tsp soda
1/2 cup nutmeg (should be tsp?)
salt
1 tsp cinnamon
1/2 cup butter
1 1/3 cup brown sugar
1 egg
1/4 cup milk
1 cup raisins chopped
1 cup nuts
1 cup raw apples
Bake 10-12 at 250F
Any Pie Filling – Karen, Tess & Doris
Cherry Coffee Cake
1 cup margarine
1 1/4 cup sugar
4 eggs
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
2 cups flour
1 cup cherry pie filling
Cream butter & sugar. Add eggs one at a time. Blend in remaining ingredients. Put 2/3 bottom of greased 10 x 15 pan. Put filling on dough. (Dab juice & thine). Dab remainder of dough over filling. Bake at 350F for 25-30min.
Glaze
1 cup powdered sugar
2 tsp milk
Put on top while hot or soon as it comes from oven.
Date Balls – Coletta’s stir 3 times
Beat together:
2 eggs beaten
1 cup sugar
Stir in pan & form balls
1 cup chopped nuts
1 cup chopped dates
1 cup coconut
1 tsp almond flavor
Bake in well greased 8×8 pan 20 to 25 minutes 375F till seems hot. When cool roll and shake on powdered sugar.
Angel Pie Crust
Well filling, Beat 4 egg yolks lightly
1/2 cup sugar
2 lemons – rind of 1
Cook stir in
1 cup whipping cream
loafs of cream filling
fruit salad – jello or lettuce
Cooky Cream
1 cup shortening
1 cup brown sugar
add a beaten egg
1 tsp vanilla
Beat well. Add.
1 1/2 cup flour sifted
1 tsp salt
1 tsp soda
Add
3 cups quick cooking oatmeal and 1/2 cup chopped walnuts
form in long rolls. Chill. Stir 1/4 inch bake ungreased cookie sheet 350F for 10 minutes. 5 dozen
Crunchy Apricot Cake – Sioux Falls Argus Leader
1 can (1 lb 6oz) apricot pie filling
1 pkg Jiffy white cake mix
1/2 cup water
1 egg
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup melted butter
Spread pie filling in bottom of 9x9x2 inch baking dish. Combine cake mix, water and egg. Beat 4 minutes on medium speed. Pour over pie filling. Sprinkle with coconut and pecans. Drizzle butter over top. Bake in moderate oven (350F) for 40 minutes. Serve warm.
Angel Cake Dessert
6 egg yolks, slightly beaten
3/4 cup sugar
3/4 cup lemon juice
Cook over hot water until thick. Add 1 envelope Knox gelatin dissolved in a little water. Beat 6 egg whites with 3/4 cups sugar. Add to slightly cooled custard. Pour over broken up angel food.
Chocolate Balls – Sena from Judy’s Wedding
Melt and then cool
1 12 oz pkg chocolate chips
4 Tbsp butter
3 eggs beaten
Add to
3 cups powdered sugar
1 pkg small marshmallows
1 cup nut meats
Mix. Make in balls. Roll in very fine coconut. Let stand a while.
Candy – Helia
2 cups sugar
1/2 cup water
1/2 cup white syrup
1/4 tsp cream of tartar
Put all together. Boil to soft ball stage. Flavor. Color peppermint 1/2 tsp flavoring, 2 drops color if gets too hard add a little hot water. Raise thermometer so does not rest in bottom bottle.
Apricot Chews
1/2 cup apricots
1/2 cup golden or dark raisins
1/3 cup water
1 cup sifted flour
1 tsp baking powder
1/4 tsp soda
1/2 cup walnuts
1/2 cup crushed pineapple, drained
2 eggs
1 Tbsp lemon juice
1 cup sugar
Cook apricots & raisins until tender. Drain add flour, baking powder & soda. Add walnuts, pineapple & drained fruit, stir to coat. Mix eggs & lemon juice. Beat until foamy. Gradually add sugar. Bake 9 in 350F for 30-40 min. Cut while warm. Coat with powdered sugar.
Fruity Cookie Recipe
4 cups flour
1 tsp BP
1 1/2 cup butter
1 cup sugar
1 pkg 3 oz jello- gelatin any flavor
1 egg
1 tsp vanilla
Additional jello
Sprinkle with gelatin. Bake 400F.
Almond Bark Candy – Sioux Falls Newspaper
2 lbs almond bark
1 cup roasted almonds
3 cups miniature marshmallows
3 cups rice krispies cereal
Melt almond bark over hot water. Add roasted almonds and cereal. Add marshmallows. Stir well. Drop on waxed paper. Let sit until cool.
Chocolate Krispies Crunch – Sioux Falls Newspaper
2 7oz milk chocolate bars
1 5 1/2 oz pkg rice krispies
Melt chocolate in large saucepan over hot but not boiling water. Add rice krispies and stir until well coated. Drop by teaspoonfuls on waxed paper and allow to harden. Yield: 4 dozen candies.
Marshmallow Squares – Sioux Falls Newspaper
1-3 cup butter (4 Tbsp-Grandma’s note)
1/2 lb marshmallows (about 2 1/2 dozen) -(Grandma’s note 24 large or 1 pkg)
1/2 tsp vanilla
2 pkg rice krispies (5 1/2 oz)
Melt butter and marshmallows in double boiler. Add vanilla; beat thoroughly to blend. Put rice krispies in large buttered bowl and pour on marshmallow mixture; stirring briskly. Press into shallow buttered pan. Cut into squares when cool.
Yield: 16 2 1/4 inch squares (10×10 inch pan).
Note: Nut meats and crushed candy may be added.
Angel Fluff Cake – Senia
2 pkg Knox gelatin
1/2 cup cold water
2 cups hot milk
3/4 tsp salt
1 cup sugar
– let sit – beat until fluffy
1 tsp vanilla
1 lb marshmallow (less)
1 cup crushed pineapple (drain)
nutmeats
Can use red & green cherries for Christmas
2 cups heavy whipped cream
Mix together. Layer angel food cake bite size – layer upon layer.
Apple Cake – Dora
1 cup sugar
1/2 cup shortening
1 egg
1 cup chopped raw apple
1/2 cup raisins
1/2 cup coffee
2 tsp soda (dissolved in coffee)
1 tsp cinnamon
1/2 tsp cloves
1 1/2 cups flour
1/2 tsp baking powder
Cream shortening. Add egg and beat well. Sift spices, baking powder with flour. Add alternately with coffee mix thoroughly. Spread in loaf pan or about 9 in square. Bake 35 – 40 min at 350F.
Frosting
1 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
Boil to soft ball stage -238F. Cool slightly. Beat until creamy. Add 1/2 tsp vanilla and spread on cake.
Rhubarb Cake with Jello (in Grandma’s handwriting)
9×13 pan
4 cups rhubarb
1 cup sugar
1 pkg red jello
Sprinkle on top
1 cup hot water
Cake mix on top. Pour over melted butter or margarine. Bake 350F for 1 hour.
Coconut Graham Cracker Bars – Bye (Dora)
Line pan with whole graham crackers 7 1/2 (will not fill pan)
1 cup crushed graham crackers
1 cup white sugar
1/3 cup margarine
1/2 cup milk
Let come to boil. Cook for 5 min. Cool. Add.
1 cup flaked coconut
Put on crackers while it is easily spread. Place on second layer of graham crackers. Ice with thin powdered sugar icing. Makes 50.
Apricot Coconut Balls – Sioux Falls Newspaper
Combine 1 1/2 cups dried apricots, ground, and 2 cups shredded coconut. Add 2-3 cups Eagle Brand sweetened condensed milk. Shape into small balls and roll in confectioners sugar. Let stand until firm.
Mound Bars – Sioux Falls Newspaper
Mix 2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup sugar
Press in bottom of ungreased 9×12 inch pan. Bake 10 min at 350F.
Mix 1 pkg flaked coconut
1 can Eagle Brand sweetened condensed milk
Spread over the first layer and bake an additional 15 minutes.
Melt a 12 oz pkg chocolate chips and 1 heaping tsp peanut butter. Spread on second layer. Cool until chocolate sets and cut.
*Note from Grandma – powdered sugar on mounds
Fruit Balls – Sioux Falls Newspaper
Put 1 six oz pkg dates, 1 cup pitted prunes, 1 cup dried apricots and 1-3 cup raisins through the coarse blade of a food chopper. Mix well with 1 cup of chopped walnuts and 3 Tbsp frozen orange juice concentrate. Form into 1 inch balls and roll in chopped nuts or flaked coconut.
Various kinds of bars are always at holiday get-togethers. Among Mrs. Kaufman’s favorites are Mound bars, Jam-Oatmeal bars and Cherry bars.
German Chocolate No-Bake Cookies – Sioux Falls Newspaper
Melt 1 pkg German chocolate and 2 Tbsp butter. Remove from heat and add 1 egg, beaten, pinch of salt, 1 tsp vanilla, 1 cup whole nutmeats, 1 cup powdered sugar, and 1 pkg miniature marshmallows. Form into three logs and roll in flaked coconut on aluminum foil, then wrap in the foil and put in refrigerator or freezer. Slice when served.
A variety of dried fruits are combined to make the following delicious little confections.
Raw Apple Cake & Butter Sauce (in Grandma’s handwriting)
1 cup sugar
1 egg
1/2 cup chopped nuts
1 cup chopped apples
1 1/2 cup flour
1/2 tsp each of nutmeg, cloves & cinnamon
1/2 cup shortening
1/2 cup cold coffee
1 tsp soda
1 tsp vanilla
1/2 tsp salt
9×13 pan – Bake 350F for 35 to 40 minutes
Sauce:
4 Tbsp cornstarch
2 cup sugar
1 cup butter
2 cups milk
2 tsp vanilla
Cook slowly until thick. Stirring constantly- serve hot over cake.
Banana Coffee Cake – (in Grandma’s handwriting)
Dissolve 1 tsp soda & 4 Tbsp buttermilk (or 1 Tbsp vinegar in milk to make buttermilk)
1 1/2 cup flour
2 eggs
1/2 cup shortening
1 1/2 cup sugar
3 bananas, mashed
1 tsp vanilla
3/4 tsp salt
Beat together. Add 1 cup chopped nuts. Pour into greased pan.
Combine in saucepan.
1 cup brown sugar
1 stick oleo
1 small can coconut (1 cup)
Spoon over batter slowly. Bake 375F for 45 min in 9×13 pan.
Fruit Cake
50 cherries (glace red 16 oz, small tins-80 red cherries)
1 lb brazil nuts
1 lb walnuts whole
1 lb dates1/2 box currants
1 1/2 cup sugar
1 1/2 cup flour
Sift & put on fruit.
4 eggs (5 last time) beat. Mix and bake for 1 hour. (Late time just 1 hour) slow oven 300F. 1 1/2 hr sometimes – 4 times & the small one grease well 1 hour & 15 min.
Carrot Cake – Grandma’s handwriting saying it’s from Church Cookbook
3 eggs, lightly beaten
2 cups sugar, beat with eggs
1 cup crushed pineapple
3 cups flour
2 tsp baking powder
1 tsp soda
1 tsp cinnamon
Sift the dry ingredients together & add to the above mixture alternating with 1 1/2 cup Wesson oil. Add 1/2 cup nuts, 2 cups very fine grated carrots.
Bake 350F in a very large greased floured cake pan. 40-60 minutes. Do not overbake.
Frost
1 6oz powdered sugar
1 stick butter
2 tsp vanilla
1 8oz pkg cream cheese
Carrot Cake
3/4 cup oil (veg)
2 eggs
1 cup sugar
1 1/4 cup flour
1 tsp baking powder
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup finely grated carrots
pineapples
Cook 350F – 20 minutes or more
Frost
3 Tbsp soft butter
3 oz Philadelphia cream cheese
1 1/2 cup powdered sugar
1 tsp vanilla
Ice while warm.
Whipped Cream Cake – Lynda
3 egg whites
1 cup whipping cream
1/2 cup cold water
1 tsp almond or vanilla flavoring
2 cups cake flour
1 1/2 cups sugar
3 tsp baking powder
1/2 tsp salt
Beat egg whites. Whip cream gently fold into egg whites. Fold in cold water and flavoring. Sift flour once before measuring. Mix and sift flour, sugar, baking powder and salt and fold into the cream mixture. Pour into greased and floured pans, bake 30-35 minutes in moderate oven (325F). This makes two 9″ layers.
German Apple Cake – Helia – in Grandma’s handwriting
Beat until thick 3 eggs & 1 cup salad oil
2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 cup chopped nut (less)
4 cups green apples, sliced thin
Grease 9×13 pan. Place apples in bottom of pan. Pour over cake mixture. Bake 350F for 1 hour.
Ozark Pudding – Helen (Cake)
1/2 cup flour
2 tsp baking powder
salt
2 eggs
1 cup nuts
1 cup brown sugar
1 cup finely chopped apples
vanilla
Sift flour, baking powder, salt. Beat eggs well. Add sugar beat until creamy. Add remaining ingredients & mix. Well greased pan 9×9 pan – 350F 20-30 minutes. Test. (* Note from Grandma – 35 minutes too long)
Whipped Topping – Lynda
1/4 cup ice water
1 Tbsp lemon juice
1/2 tsp vanilla (more)
1/3 cup non fat dry milk powder
2 Tbsp sugar
in freezer until crystals form
In a small mixing bowl combine water, lemon juice & vanilla. Stir in non fat dry milk powder. Beat with an electric mixer on high speed for 3-6 minutes or till soft peaks form. Add sugar beat for 1 minute more. Makes 6 servings.
Rice Krispies Bar – Helia
Melt 1/2 cup P butter & pkg butterscotch
pour over
4 cups rice krispies & coconut
Refrigerate. Ice with chocolate powdered sugar.
Rice Krispies or Coco Krisp with the marshmallows
1/4 cup margarine
4 cups miniature marshmallows
5 cups rice krispies cereal
Lemon Dream Bars – Donna Evangel
Mix together:
1 1/2 cup flour
1/2 cup brown sugar
1 stick oleo
Then add 2 eggs beaten
1 1/2 cup coconut
12 cup nutmeats
2 Tbsp flour
1 tsp baking powder
Mix and put in pan. Bake 325F for 20 minutes. Watch.
Glaze while warm.
1 tsp melted oleo
2 Tbsp lemon juice
rind of 1 lemon
1 cup powdered sugar
Pour over.
Church Lady Recipes 