1 cup Crisco

2 cups sugar

3 cups cake flour

1 teaspoon vanilla

6 eggs

Milk, if needed

Cream Crisco and sugar with an electric mixer. Add vanilla. Add 2 eggs, mix well, then add one cup of flour. Alternate eggs and flour until all is used. If cake dough is too thick add a little milk until proper consistency. Pour into a well greased bundt or loaf pan. Bake at 325° until an inserted toothpick comes out clean, at least one hour.

Add mashed strawberries mixed with a little bit of sugar and some whipped topping for strawberry shortcake.

I’m hoping to have a chance over the summer but you never know what life is going to throw at you.

2/3 cup butter

One 12 oz Little Bit Semi Sweet Chocolate Divided

1 ½ cup sugar

1 ½ cup all purpose flour

1 teaspoon baking powder

½ teaspoon salt

4 eggs

1 teaspoon vanilla

½ cup coarsely chopped walnuts

Frosting

Preheat oven to 350°. Line jelly roll pan 15 ½ x 10 ½ x 1 with wax paper or foil; grease. Heat butter and 1 cup chocolate in 3 quart saucepan over low heat until chocolate is melted. Stir remaining ingredients into melted chocolate. Spread evenly in pan. Bake 20 to 25 minutes. Cool 10 minutes. Invert on board. Remove wax paper, finish cooling. Cut cake crosswise into 4 equal pieces 10” x 3 ¾ “. Place one piece on serving plate, spread about ¾ cup frosting over top. Repeat 2 times. Frost sides and top with remaining frosting. Garnish with remaining semi-sweet chocolate. Chill 1 hour. 8 to 10 servings.

Chocolate Chip Cream Frosting:

2 cups chilled whipped cream

1 teaspoon vanilla

¼ cup powdered sugar

½ cup Little Bit chocolate pieces

Beat whipping cream, powdered sugar, and vanilla in chilled bowl until stiff. Stir in semi-sweet chocolate.

Progress Peanut Butter Cookies

1 cup peanut butter

1 egg unbeaten

1 cup sugar

1 teaspoon vanilla

Mix ingredients and drop by teaspoon on cookie sheet. Bake at 300° for 15 – 18 minutes.

Makes 30 to 40.

Peanut Butter Cake

¾ of one 12 oz package peanut butter morsels (1 ½ cups)

2 cups all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup butter softened

1 ¼ cup sugar

2 eggs

1 teaspoon vanilla

1 ½ cup milk

¾ cup toasted coconut

Peanut Butter Cream Frosting

Preheat oven to 350°. Melt peanut butter morsels over hot water (1/2 cup). Stir until smooth. Set aside. Combine flour, soda, salt, baking powder, set aside. In large bowl cream together butter and sugar. Blend in melted peanut butter morsels, eggs, vanilla. Alternate flour and milk. Pour into 2 greased 8” pans. Bake 35 or 40 minutes til crust is brown. Cool 10 minutes. Remove; finish cooling. Frost with Peanut Butter Cream Frosting.

Peanut Butter Cream Frosting

1 cup morsels

One 8 oz cream cheese softened

1 teaspoon vanilla

1/8 teaspoon salt

3 cups sifted powdered sugar

2 tablespoons milk

Melt morsels over hot water, stir until smooth. In large bowl combine morsels, cream cheese, vanilla, and salt. Beat well. Alternate powdered sugar and milk until spreading consistency. Spread on top and sides of cake; garnish with coconut.

Snow on Mountain Cake

This recipe is not credited but is in someone else’s handwriting.

Dissolve 2 packages gelatin in ¼ cup cold water

Add:     ½ cup boiling water; 1 ½ cup orange juice

2 Tablespoons lemon juice; 1 cup sugar

Refrigerate to start the gel.

Tear up angel food cake (if you make this, the Duncan Hines is good but fold in the flour rather than beating it in.)

Add 8 oz Cool Whip to gelatin mixture. Then add the cake stirring well.

Put into greased bowl- refrigerate several hours. Then invert onto a plate and frost with whipping cream and coconut.

Deep Dark Secret Cake

-Joan Rynders

Cake Mixture:

1 cup sugar

½ cup flour

¼ teaspoon salt

1 teaspoon baking powder

4 eggs separated

2 teaspoons vanilla

1 pound dates, cut up

1 cup walnuts, broken up

Fruit Mixture:

1 #2 can crushed pineapple, drained

1 #2 can dark, sweet cherries, pitted, drained

4 bananas sliced

4 oranges cut up

Combine all fruit together.

Cake:

Sift dry ingredients together, add beaten egg yolks (mixture will be crumbly but MOIST). Work in chopped nuts and dates. Beat egg whites til stiff and fold into mixture. (Mixture will have unusual but torte look.) Pour into ungreased 13 x 9 pan. Bake at 350° for ½ hour. (Your house will smell yummy.) Cool cake, break up half of cake, arrange on large chop plate, forming any shape. Put half of fruit mixture on cake, alternate with rest of cake and end with fruit mix on top. Frost with whip cream, tinted if desired. Use 1 pint whipping cream with ½ cup sugar and 1 teaspoon vanilla, or 2 packages Dream Whip, whipped or 1 large Cool Whip. Serves 20 to 24.

Chocolate Peanut Butter Balls

-Jane

1 pint peanut butter

1 box powdered sugar

½ teaspoon vanilla

1 stick margarine

Mix and form into olive size balls.

Melt ¼ cup parafin 12 ounce semi sweet chocolate.

Dip balls into mixture with toothpicks

Squash Casserole

-Jane

Squash (cooked)

Package herbal stuffing mix

1 stick margarine in bottom of dish

Add half of stuffing

2 eggs beaten

Squash

1 cup sour cream

1 cup cream of chicken

1 small onion, diced

2 carrots grated

Cook at 350° 25 minutes.

Squash Casserole

-Thelma Shaw

Boil with onion (about 20 minutes)

Fold small, 8 oz sour cream into squash. Grate sharp cheddar cheese- add along with sour cream. Top with buttered bread crumbs. Bake long enough to brown crumbs and melt cheese.

1 jar marshmallow cream

1 ½ cups sugar

2/3 cup evaporated milk

¼ cup butter or oleo

¼ teaspoon salt

One 12 ounce semi sweet chocolate

½ cup chopped nuts

1 teaspoon vanilla

In  medium saucepan combine marshmallow cream*, sugar, milk, butter, and salt; bring to a full boil stirring constantly over medium heat. Boil 5 minutes stirring constantly over moderate heat. Remove from heat. Add chocolate; stir till smooth. Stir in nuts and vanilla. Pour into aluminum foil lined 8” square pan. Chill till firm. Makes 2 ¼ pounds.

* 5 oz – 10 oz of mar. cr.

Coconut Delight

1 Duncan Hines yellow cake mix

1 Eagle Brand milk

1 can (15 oz) cream of coconut

1 Cool Whip

1 package frozen coconut

Make cake as directed. Bake in 9” x 13” pan. Let cool in pan (and remain there). Make holes all over cake, drain Eagle Brand into holes. Let stand 45 minutes. Pour cream of coconut into holes. Let stand 1 hour. Frost with cool whip. Add thawed coconut. Refrigerate.

Apple Cake

4 cups peeled, sliced apples

2 cups sugar

2 cups sifted flour

1 ½ teaspoon soda

1 ½ teaspoon cinnamon

¾ cup oil

½ cup chopped nuts

Dash salt

1 teaspoon vanilla

2 eggs

Peel, slice apples. Mix all dry ingredients and add to apples. Add oil; beat and add eggs, nuts, and vanilla. Grease 9” x 13” baking dish. Pour cake into greased pan. Bake at 350° for 45 minutes to 1 hour. Test for doneness by sticking straw in center.

Flan

½ cup sugar

4 eggs

3 egg yolks

½ cup sugar

3 cups milk

1 ½ teaspoon vanilla

Place ½ cup sugar in small skillet over medium heat. Melt sugar, stirring constantly until it is a golden brown syrup. Immediately pour into 1 quart small mold. Beat eggs, egg yolks, ½ cup sugar,  milk, and vanilla, pour into mold. Place mold in a large baking pan and pour hot water around mold. Bake at 325° for 1 to 1 ½ hours or until knife inserted near center comes out clean. Remove from oven and allow to cool completely. To unmold run a sharp knife around edge of custard. Place serving plate tightly over mold and invert quickly. Caramel will float over top and sides of custard. Decorate with orange slices.

Spice Pear Cake

1 can (16 oz) Bartlett Pears

2 ½ cups flour

1 ½ cups sugar

½ cup butter or oleo, melted

2 eggs

4 teaspoons baking powder

1 teaspoon salt

2 teaspoons vanilla

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ cup chopped pecans

Almond Frosting

Frosting:

Powdered sugar

Butter

Milk

Almond extract

Drain pears; reserve liquid. Puree pears in food processor. Add reserved pear juice to puree to equal 1 ½ cups. Combine puree with remaining ingredients except pecans and frosting. Beat on low speed of electric mixer 30 seconds, high speed 3 minutes. Stir in pecans. Pour into two well-greased 9” cake pans. Bake at 350° 30 to 40 minutes. Test. Cool in pan 10 minutes, finish cooling on rack. Cover well, let stand overnight.

Almond Frosting:

Combine 1/3 cup softened butter, 3 ½ cups powdered sugar, 3 tablespoons milk, ½ teaspoon almond extract. Mix until smooth.

Decorate top with marzipan pears if desired.

2 cups all purpose flour

¾ cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

2 beaten eggs

½ cup cooking oil

2 teaspoons vanilla

1 – 21 ounce can cherry pie filling

1 cup semi sweet chocolate pieces

1 cup chopped walnuts

Powdered sugar

In a large mixing bowl stir together flour, sugar, baking soda, cinnamon, and salt. In another bowl combine eggs, oil, and vanilla. Add to flour mixture. Stir in cherry pie filling, chocolate pieces, and nuts. Turn mixture into greased and floured 10 inch fluted pan. Bake at 350° for one hour. Cool in pan on rack 15 minutes. Remove from pan, cool. Sift powdered sugar on top.

Chocolate Peanut Buddy Bars

1 cup peanut butter

¾ stick butter, softened

1 ¼ cup sugar

3 eggs

1 teaspoon vanilla

1 cup all purpose flour

¼ teaspoon salt

1 bag 11.5 ounce milk chocolate morsels, divided

Preheat oven to 350°. In large mixer bowl, beat peanut butter & butter until smooth, about 1 minute. Add sugar, eggs, and vanilla, beat until creamy. Blend in flour and salt. Stir in one cup chocolate morsels. Spread into ungreased 13” x 9” baking pan. Bake 25 – 30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread morsels evenly over top. Cool completely. Cut into 1 ½ inch bars.

Makes 48 bars.

Toll House Cookies

1 ¼ cups unsifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

¾ cup sugar

¾ cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

One 12 ounce package semi sweet chocolate

1 cup chopped nuts

350° – 12 minutes or 375° 8 to 10 minutes

Preheat oven to 375°

In small bowl combine flour, baking soda, and salt. Set aside. In large bowl combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chocolate and nuts. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 375° 8 to 10 minutes.

Makes 100 2” cookies

Carrot Cake (from a recipe card)

“This wonderful recipe dates back to my great-grandmother! You’ll love the texture this pretty, moist cake gets from pineapple, coconut and, of course, carrots! Its traditional cream cheese frosting adds just the right touch of sweetness.”

Debbie Jones,

California, Maryland

2 cups all purpose flour

2 cups sugar

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

3 eggs

1 ½ cups vegetable oil

2 cups finely grated carrots

1 teaspoon vanilla extract

1 cup well-drained crushed pineapple

1 cup shredded coconut

1 cup chopped nuts, divided

Cream Cheese Frosting:

2 packages (3 ounces each) cream cheese, softened

3 cups confectioners’ sugar

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and ½ cup nuts. Pour into a greased 13” x 9” x 2” baking pan. Bake at 350° for 50 – 60 minutes or until cake tests done. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with remaining nuts. Store in refrigerator.

Yield: 12 – 16 servings

Carrot Cake

Oven 350°

1 cup banana (2)

¾ cup brown sugar

3 eggs, one at a time

2 ½ cups all purpose flour

¾ cups oil

1 ½ cups grated carrots

1 teaspoon cinnamon

2 teaspoons baking powder, 1 teaspoon soda blend

Walnuts optional

9” x 9” pan, 50 minutes

Frosting:

6 ounces cream cheese

3 ounces butter

1 cup Ten X sugar

2 teaspoons lemon juice

Mix and spread

Santa’s Whiskers (cookies)

1 cup butter

1 cup sugar

2 tablespoons milk

1 teaspoon vanilla OR rum extract

½ cup finely chopped pecans

2 ½ cup sifted all-purpose flour

¾ cup finely chopped red and green candied cherries

¾ cup flaked coconut

Cream butter & sugar; blend in milk & vanilla. Stir in flour, nuts, and cherries. Form into rolls, roll in coconut. Cover- refrigerate overnight. Slice, bake at 375° 12 minutes or until edges are golden brown. Ungreased pan.

Sweet Potato Casserole (Anne)

3 cups cooked (baked) mashed sweet potato

¾ cup sugar

2 eggs

½ cup butter

¼ cup milk

1 teaspoon vanilla

Mix above ingredients and put in baking dish. Cover with topping.

Topping:

1 cup chopped pecans

1 cup brown sugar

½ cup flour

Mix & spread over potatoes. Bake 25 minutes at 350°. Marshmallows may be added.

Squash Casserole (Ruth M.)                                                             6 – 10

3 pounds yellow squash

½ cup chopped onion

½ cup Italian bread crumbs

2 eggs

1 teaspoon salt

½ teaspoon pepper

1 tablespoon sugar

1 stick butter or oleo

Wash and cut up squash. Boil until tender. Drain and mash. Add all the rest of ingredients except ½ of butter. Add the butter to crumbs, spread over top. Bake 350° for one hour or until brown.

Divinity (candy)

2 cups sugar

2/3 cup water

1/3 cup white syrup

2 egg whites

½ teaspoon vanilla

Nuts?

Cook sugar and water and syrup until it forms a hard ball when tested in cold water. Remove from heat and pour slowly over stiffly beaten egg whites. Beat until it loses its gloss, add nuts or cherries.

Chicken & Sour Cream (Rosa Lee)

1 teaspoon garlic salt

1 teaspoon celery seed

1 teaspoon grated lemon rind

1 – 8 ounce carton sour cream

8 chicken breasts

1 cup oleo or butter

1 cup dry bread crumbs

1 – 4 ounce jar mushrooms, drained

¼ cup lemon juice

Preheat oven to 325°. Add garlic, salt, celery seed, grated lemon rind to sour cream and stir. Wash & dry chicken. Melt oleo (or butter) and pour into bowl. Dip chicken in butter, then in sour cream, roll in bread crumbs to coat well. Place skin side up in casserole. Spread mushrooms on top. Sprinkle lemon juice and dribble rest of oleo on top. Cover tightly with foil. Bake one hour, 15 minutes. Remove foil and brown.

Banana Split Dessert (Melody)

½ cup butter, melted

2 cups graham cracker crumbs

2 eggs (whites only)

2 cups sifted powdered flour

¾ cup butter, softened

1 teaspoon vanilla

1 – 20 ounce can crushed pineapple, drained

4 medium bananas, sliced (3 cups)

1 – 9 ounce carton frozen whipped dessert topping- thawed

½ cup pecans, chopped

1 – 4 ounce maraschino cherries, drained (1/3 cup)

Combine ½ cup butter or graham cracker crumbs. Put in bottom of 13” x 9” x 2” pan. Beat eggs on high speed til light, about 4 minutes. Add powdered sugar, soft butter, (3/4 cup) and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over crumb mixture. Arrange bananas over pineapple. Spread whipped topping over fruit, sprinkle with pecans. Cover. Refrigerate 6 hours. Garnish with cherries.

Chocolate syrup on top or ice cream…

Serves 12

Ingredients for Fudge Ribbon Cake (Sue D’s Recipe)

1 box Nestle’s pre-melted un-sweetened baking chocolate

1 – 8 ounce cream cheese

Butter

Sugar

Salt

Baking powder

Soda

Eggs

Milk

Vanilla

Cornstarch

All purpose flour

Confectioner’s sugar

(There are no amounts given and no further instructions on this card; it’s a shopping list.)

Fudge Ribbon Cake

Preheat oven to 350°

For Middle Batter:

1 – 8 ounce cream cheese room temp

¼ cup sugar

2 tablespoons butter, softened

1 tablespoon cornstarch

Beat until creamy then add: 1 egg, 2 tablespoons milk, ½ teaspoon vanilla. Beat again. Set aside. Grease and flour a 13” x 9” x 2” baking pan. Set aside. In large bowl add together: 2 cups sifted a/p flour, 2 cups sugar, ¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon soda. Sift together, add 1 cup milk, ½ cup butter, blend 1 ½ minutes. Add: 2 eggs, 1/3 cup milk, 4 envelopes chocolate, 1 teaspoon vanilla. Beat until smooth.

This chocolate batter goes on bottom and top of cake, ½ each

Spoon half of chocolate batter into bottom of bowl. Add all of cream cheese mixture on top of that. Add rest of chocolate batter on top. Bake at 300° for 50 to 60 minutes.

Frosting:

Bring to boil: ¼ cup milk, 4 tablespoons butter. Remove from heat; add 2 envelopes chocolate, 1 teaspoon vanilla, 3 cups sifted Ten X sugar. Mix until smooth, cover cake.

My grandmother loved to make fruit cakes for Christmas; there are several recipes in her recipe box. I think her favorite was from her son-in-law’s mother; it’s the one she made the most in recent years.

McC. Fruit Cake

This recipe is handwritten on a piece of paper from the kind of writing tablet my grandmother always used. On the outside it says “Imp. McC. Fruit Cake Recipe”. (Full name omitted for privacy.)

1 lb pineapple

½ lb mixed fruit

1 lb raisins (½  white, ½ dark)

1 lb cherries

1 lb dates

½ lb of each kind of nuts:

English walnuts

Almonds

Brazil nuts

1 lb pecans

6 cups cake flour

6 tsp baking powder

Salt

1 lb butter

1 lb sugar (2 cups)

1 doz eggs

½ cup white corn syrup

1 cup of coconut milk or any kind of juice you want to use

2 cups coconut

Chop nuts and fruit and mix well. Dredge with 6 cups of flour. Cream butter and sugar, add eggs one at a time, add syrup, coconut milk and pour this mixture over fruit & nuts. Add coconut.

Bake in 275° oven 3 ½ to 4 hours. Watch

Fruit Cake (McC, a 2^nd version)

1 lb pineapple (candied)

½ lb mixed fruit

½ lb lemon peel

1 lb raisins

1 lb cherries

1 lb dates

½ lb of each kind of nuts, English walnuts, almonds, Brazil nuts

1 lb pecans

6 cups cake flour

6 tsp baking powder

Salt

1 lb butter

1 lb sugar (2 cups)

1 dozen eggs

½ cup white corn syrup

1 cup coconut milk or fruit juice

2 cups coconut

Chop nuts and fruit, mix well. Dredge with cake flour and baking powder. Cream butter & sugar, add eggs one at a time, add syrup & coconut milk & pour over mixture. Add coconut.

Bake in 275° oven 3 ½ to 4 hours. WATCH

Fruit Cake

From Minnie Lee N., NC, friends of Frances J.

This recipe is handwritten in someone else’s writing.

2 lb candied fruit cake mix

1 box white raisins

4 cups pecans (chopped)

1 lg (14 or 16 oz) bag of coconut

Small can crushed pineapple

½ cup wine

½ or 2/3 cup flour rolled in fruit

Mix all ingredients in very large pan. Be sure to mix in ½ cup or 2/3 cup dry flour before putting in batter. This keeps the fruit from settling to bottom of pan while cooking.

Batter

10 eggs

1 lb butter

2 cups sugar

4 cups flour (self rising)

Cream butter and sugar. Add eggs one at a time. Add flour a little at a time. Mix well; batter will be very thick.

Pour the batter with the fruit mix. I use my hands to mix really well.

Put into 3 conf (?) pans (4 x 8 x 2.5) lined with foil. Cook on 250° until they start rising. Then reduce to 200° and cook 4 to 5 hours.

When cakes have completely cooled I take them out of the foil they are cooked in. Wrap each cake in saran wrap then foil and put in plastic bags. (Bread bags will do.)

They will keep moist for months in refrigerator.

Fruit Cake (Norma)

1/2 lb butter (2 sticks)

5 eggs

1 ¾ cup flour

½ tsp baking powder

1 lb glazed pineapple

¾ lb glazed cherries

4 cups pecans

1 cup sugar

½ oz bottle vanilla flavoring

½ oz bottle lemon flavoring

Chop fruit and nuts in medium pieces. Cream butter and sugar until fluffy. Add well beaten eggs. Add flour, baking powder, add flavorings. (*Part of flour should be put over nuts and dry fruit.) Add egg & sugar mixture. Bake 3 hours at 250° (grease and wax paper tube pan if not teflon).

Fruit Cake (G.)

1 lb butter

2 cups sugar

4 cups flour

1 dozen eggs

1 large glass strawberry preserves

½ cup honey

½ cups pineapple juice

3 Tbsp almond extract

3 Tbsp sherry extract

2 lbs candied pineapple

2 lbs candied cherries

2 lbs mixed fruit

2 boxes white raisins

2 lbs English walnuts

2 lbs pecans

Cream butter & sugar. Add eggs & flour- alternating. Add preserves, honey & extracts. (Save some flour to pour over candied fruit and nuts.) Add fruit & nuts to mixture.

Bake 325° til straw comes out clean (1 hour at least)

I have my grandmother’s recipe box, which actually belongs to my aunt now. I have it since I’ve promised to transcribe the recipes… one of these days. Since it’s been over a year now I figure it’s about time I get the job done. I was thinking of typing the recipes up in Word then making copies for everyone, but then I thought, why not put them on the blog? Now family members can access them freely on the web. I’m not going to sit here and type them all in at once, but I will post a few at the time. She didn’t have a lot of recipes in her box, sadly, since she cooked mainly from experience and memory. When I get the recipes from the box typed in I’ll go to the recipe/memory book she made for me and post those recipes as well; after all, those are probably the ones everyone in my family wants anyway. I need to get the box done first, however so I can get it back to my aunt!

To start, she had a handwritten note about equivalents:
4 tbsp – 1/4 cup
5 and 1/3 tbsp – 1/3 cup
8 tbsp – 1/2 cup

The Recipes:
Monkey Bread, from Lori
3 cans biscuits
1 tsp cinnamon
1 cup brown sugar
1.5 sticks oleo

Cut each biscuit into 1/4s, roll each 1/4 into a ball and roll each ball separately in brown sugar/cinnamon mix. Drop balls into buttered bundt cake pan. Combine oleo with rest of sugar and cinnamon. Cook until all runs together. Pour over biscuits; cook one hour at 350.

Banana Bread
1/2 cup shortening
1/2 cup sugar
2 eggs
1/2 cup milk
2 cups flour
1 tsp soda
dash salt
1 cup ripe mashed banana
1/2 cup walnuts

Cream sugar and shortening
add eggs (beaten)
add dry ingredients alternately with milk
add bananas

cook 350 degrees 45 to 55 minutes

Apple Pan Dowdy
8 large apples peeled, cored, and cut into thick wedges
3/4 cup apple juice, cider or water
3/4 cup dark brown sugar, firmly packed
1/2 tsp salt
1 tsp cinnamon
4 tbsp butter, melted
3 tbsp cornstarch

Crust: 2 cups flour, 4 tsp baking powder, 1/2 tsp salt, 3 tbsp butter or shortening, 2/3 cup milk

Butter a 9 x 13 inch baking dish and line the bottom with the apple wedges.
Pour apple juice over apples, bake at 400 degrees for about 15 minutes or until apples are barely soft. Mix together brown sugar, salt, cinnamon, butter, and cornstarch, then pour over apple mixture and stir gently.

Make crust: Sift together flour, baking powder, and salt. Cut in the butter or shortening with knives or a pastry blender until butter is cut into pea size bits. Stir in the milk, then spread batter over apple slices in the baking dish (if you want the result to be pretty, roll out dough and cut into rounds.) Bake at 425 degrees for 15 minutes until lightly brown. Serves: 10 to 12.

Brownies!

Double Fudge Brownies

1 ½ cup unsifted flour

2 ½ tsp baking soda

½ tsp salt

2/3 cup butter

1 ½ cups sugar

¼ cup water

One 12 oz package semi sweet chocolate morsels

2 tsp vanilla

4 eggs

1 cup chopped nuts

Preheat oven to 325°. In small bowl combine flour, soda, and salt; set aside. In small saucepan butter, sugar, and water, bring just to a boil. Remove from heat, stir in chocolate morsels and vanilla, stir until morsels melt and mixture is smooth. Transfer mixture to large bowl. Add eggs one at a time, beating well after each. Gradually blend in flour mixture. Stir in nuts. Spread into greased 13 x 9 x 2 inch pan; cook 50 minutes.

Double Fudge Brownies (repeat card)

Preheat oven to 325°. In small saucepan combine 1 ½ cups sugar, 2/3 cup butter, ¼ cup water and bring just to a boil. Remove from heat. Add one 12 oz package (2 cups) semi-sweet chocolate morsels and 2 tsp vanilla. Stir until chocolate melts. Pour into large bowl. Beat in 4 eggs, one at a time. In small bowl combine 1 ½ cups unsifted flour, ½ tsp baking powder and ½ tsp salt. Gradually add chocolate mix to flour. Blend in one cup chopped nuts. Spread into greased 13” x  9” x 2” baking pan. Bake at 325° 50 minutes.

Chocolate Fudge Brownies

1 ¾ cup flour

1 1/3 cup sugar

6 tbs cocoa

½ cup shortening

1 cup buttermilk

1 tsp vanilla

2 eggs

Sift dry ingredients; add shortening, buttermilk, vanilla. Beat 2 minutes, add eggs.

Bake until done ? About 325°

Brownies (Polly C.)

1 can Eagle brand

1- 6 oz package semi sweet chocolate morsels

2 cups graham cracker crumbs

Mix and spread in a small oblong pan. Bake at 375° for about 20 minutes.

Brownies (Polly C.)

1 can Eagle brand

1 – 6 oz pkg semi-sweet chocolate morsels

2 cups graham cracker crumbs

Mix and spread in small oblong pan. Bake at 375° for about 20 minutes.

Sky-High Biscuits from Collector’s House, Inc, “My Great Recipes”

Preparation Time: 15 minutes

Baking Time: 12 to 15 minutes

Oven Temperature: 450° F

“Flaky and golden, these biscuits have pleased diners since pioneer days. They are quick and easy to make and so much better than those in a can. You can make and shape them ahead; bake and serve hot from the oven.”

For about 20 biscuits you will need:

2 cups all-purpose flour

1 cup whole wheat flour

4 ½ tsps baking powder

2 Tbsp sugar

½ tsp salt

¾ tsp cream of tartar

¾ cup butter or margarine

1 egg, beaten

1 cup milk

Tip:  To lower fat content, use skim milk. To lower salt content, eliminate the salt.

Preparation:

1. In a bowl combine the flours, baking powder, sugar, salt, and cream of tartar

2. Cut in butter until mixture resembles coarse cornmeal.

3. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.

4. Roll or pat gently to 1-inch thickness. Cut into 1- to 2- inch biscuits. Place in a greased 10 inch iron skillet or a 9-inch square pan. For crusty biscuits, separate on  a cookie sheet.

5. Bake at 450° F for 12 to 15 minutes.

Good served with: Crisp bacon and eggs in place of toast for breakfast. They are also tasty, split, spread with mustard and thinly sliced cold turkey and cheese.

Unlabelled Card

2/3 cup catsup

1/3 cup red currant jelly

2 Tbsp Worcestershire sauce

¼ tsp hot sauce

Corn Flake Squares (Anne)

1 cup sugar

1 cup white corn syrup

1 cup peanut butter

4 ½ cups corn flakes

1 can coconut

Mix sugar and corn syrup- boil one minute. After it reaches a rolling boil, add peanut butter and stir til mixed. Pour over corn flakes and coconut that have been mixed. Mix well and pour into greased pan. Cut into squares when cool.

Pumpkin Bars (Jane)

4 eggs

1 2/3 cup sugar

1 cup oil

1 – 16 oz can pumpkin

2 cups flour

2 tsp baking powder

1 tsp cinnamon

1 tsp salt

1 tsp soda

1 – 3/4 oz cream cheese

1/2 cup butter

1 tsp vanilla

2 cups sifted powdered sugar

Mix and beat eggs, oil, pumpkin and 1 2/3 cups sugar til fluffy. Stir together, baking powder, flour, soda, salt. Add to pumpkin mix. Spread batter in ungreased pan. Bake 350°  25 to 30 minutes. Cool.

Cream Cheese Frosting (for Pumpkin Bars)

Cream cheese & butter, stir in vanilla, add powdered sugar slowly. Beat well & frost. Cut into “BARS”

Grandmother told me she remembers her mother, who died when my grandmother was 12 or 13, making tea cakes. She didn’t have her mother’s recipe but tried to get it from her sisters. There is a letter in her personal papers with a tea cake recipe from one of her older sisters, and I think it’s different from the two here. Her sister noted that she didn’t know the exact recipe their mom used, either, but thought the recipe she sent was close.

Tea Cakes

1 ¾ cup sugar

1 cup shortening

2 eggs

3 cups cake flour

1 tsp vanilla

After combining- place on floured board & roll thin. Cut out with cookie cutters or glass (floured). Bake at 350° until brown. (8 – 10 minutes)

Tea Cakes

2 cups self rising flour

2/3 cup Crisco

2 eggs

1 ¾ cup sugar

2 tsp vanilla

Cream butter & sugar, add well beaten eggs, vanilla, add flour a little at a time. If dough gets too thick for mixer, finish mixing with a wood spoon. Take 1/3 of dough at a time and knead it on floured surface. Cut teacakes with cookie cutter. Bake at 350°  for 8 to 10 minutes.

Fudge Ribbon Cake from Sue D.

This recipe is typewritten. I believe Sue D. was a woman from her church. Grandmother wrote a note on the back- “Keep – good recipe”. She also made some notes on the recipe which I will try to incorporate as I transcribe.

Combine: (cream cheese mixture)

1 – 8 oz cream cheese (room temperature)

¼ cup sugar

2 Tbsp butter (room temperature)

1 Tbsp corn starch

Beat until creamy smooth then add:

1 egg

2 Tbsps milk

½ tsp vanilla

Beat again.

Set aside greased and floured pan 13 x 9 x 2, or tube pan

Put in large mixing bowl: (chocolate batter)

2 cups sifted all purpose flour

2 cups sugar

¼ tsp salt

1 tsp baking powder

½ tsp soda

Sift together, add

one cup milk

½ cup Crisco or softened butter (room temperature)

Blend low speed 1 ½ minutes

Add

2 eggs

1/3 cup milk

4 envelopes of Nestle’s pre-melted unsweetened baking chocolate

1 tsp vanilla

Beat until smooth, about 1 ½ minutes

Spoon half of the batter into pan and smooth

Spoon in cream cheese mixture and smooth

Add remaining ½ of chocolate batter over cream cheese mix and smooth

Bake 300° for 50 to 60 minutes

Frosting

Bring to boil:

¼ cup milk

4 Tbsps butter

Remove from heat and add:

2 envelopes Nestle’s pre-melted baking chocolate (unsweetened)

1 tsp vanilla

Add:

3 cups of 10 x confectioner’s sugar*

* Sometimes more sugar is required for thickness

Mix until smooth and cover cake.

Will serve at least 20 people or more

Things to think about… and more for the “to do” list. 

In the meantime, if you randomly happen to find this post, please jump on over to http://ramblingfamilymanager.blogspot.com.

Thanks