Recipes from Pillsbury on their 72nd anniversary
1944, Pillsbury Flour Mills Company, Folder 37
Piccadilly Braids
Serves 6-8
Temperature: 425 F
Time: 15 minutes
¼ c fat
¼ c flour
1 tsp salt
1/8 tsp pepper
2 c milk (or part vegetable liquor)
1 tbsp minced onion
½ c chopped dill pickle
2 c flaked, cooked or canned fish
1 c diced, cooked carrots (or other cooked vegetable)
Melt the fat in a saucepan Add flour and seasonings, blending well to make a smooth paste Add milk gradually, stirring constantly; cook and continue stirring until thickened Add onion, pickle, flaked fish, and carrots Serve hot with the following
Biscuit Braids
Makes 16
2 c sifted flour3 tsp baking powder
½ tsp salt
¼ c shortening
2 tbsp dill seed
¾ c milk
Sift flour, baking powder and slat
Cut in shortening until mixture resembles coarse meal Add dill seed; mix well Add milk stirring until all flour is dampened Turn out on floured board; knead slightly to smooth dough Divide into 8 parts Roll each part under the hand until 30 inches long Cut each roll into six 5 inch pieces Braid three pieces together Place on cookie sheet, brush with milk Bake in hot over, 425 F until brown Serve hot with mixture above
Meringue Spice Cake
Makes 8x8x2 inch Loaf
Temperature 350 F
Time 45 minutes
1 ¼ sifted flour
¾ baking powder (or ½ tsp double acting)
½ tsp soda
½ tsp salt
½ tsp cloves
½ tsp cinnamon
½ c shortening
¾ c brown sugar, firmly packed
2 egg yolks
1 egg white
½ c water
1 egg white
¼ c brown sugar, firmly packed
¼ c chopped nut meats
Sift flour, baking powder, soda, salt and spices together 3 times Cream shortening well Add ¾ c sugar gradually, creaming thoroughly Beat egg yolks and egg white together until light; add to creamed mixture; beat well Add dry ingredients alternately with water; mix well after each addition; beat well after last addition only Turn into greased loaf pan Cover with a meringue made by beating remaining egg white until stiff not dry Add remaining brown sugar gradually beating well and sprinkle nut meats over top Bake in moderate over, 350 F, until done
Baking Powder Biscuits
Makes 18 small biscuits
Temperature 450 F
Time 12 – 15 minutes
2 c sifted flour
3 tsp baking powder
½ tsp salt
¼ c shortening
¾ c milk
Sift flour, baking powder and salt together Cut in shortening with pastry blender or two knives until mixture resembles coarse meal Add milk; mix only until all flour is dampened Knead gently on a floured board a few seconds Pat or roll out to about ½ inch thickness Cut with floured 2 inch cutter and place on ungreased baking sheet Bake in hot over, 450 F
Tasty Herb Treats
Makes 5 dozen cookies
Temperature 400 F
Time 8 – 10 minutes
1 ½ c flour
½ tsp baking powder
½ tsp salt
½ tsp soda
½ c sugar
½ c shortening
1 egg
2 tbsp milk
½ tsp vanilla
1 ½ tsp ground cardamom seed ( or 1 ½ tsp of caraway, dill, or anise seed)
Sift flour, baking powder, salt, soda, and sugar Cut in shortening until mixture resembles coarse meal Add egg, milk, and flavorings; beat thoroughly Roll out on floured board to 1/16 inch thickness Cut with 2 ½ inch cutter and place on baking sheet Bake in hot oven, 400 F
Apple Coffee Cake
Makes 9x9x2 inch loaf
Temperature 375 F
Time 35 –40 minutes
1 ½ c flour
2 tsp baking powder (or 1 ½ tsp double acting)
½ tsp salt
¼ c shortening
1 c sugar
1 egg
½ c milk
½ tsp vanilla
2 apples, thinly sliced
2 tbsp sugar
Sift flour with baking powder and salt Cream shortening; add sugar gradually, creaming until light and fluffy Add eggs; beat well Add dry ingredients alternately with combined milk and flavorings, mixing only until smooth Turn into greased loaf pan Arrange apples in rows on top; sprinkle evenly with sugar Bake in a moderate over, 375 F until done Serve warm with butter
Monday, September 29, 2008
Friday, September 12, 2008
Nourishing Dishes for Youthful Appetites
Old Grandmom collected the publications of several companies that had recipes listed in them. This is the first of several she had in her recipe notebook.
Published by the Carnation Milk Company
All references to Irradiated Carnation Unsweetened Evaporated Milk will be listed as milk!
Cereal
1/2 c Milk
1 tbsp granular cereal, such as farina, barley, rice or cornmeal or 2 tbsp flaked cereals, such as oatmeal
½ c water
Bring milk and water to boil Add cereal and boil briskly 5 minutes Then set pan over boiling water and continue cooking 30 to 60 minutes, depending upon the cereal
Soft Custard
2 eggs or 3 egg yolks
4 tsp sugar
few grains salt 1 c milk
1 c boiling water
Beat egg yolks Add sugar, salt, milk, then the boiling water Stirring constantly, cook over hot water until mixture coats the spoon !/2 tsp vanilla may be added if desired Yield 1 pint custard
Banana Milk Shake
1 ripe banana
½ c milk
½ c water
few grains of salt
Force the banana through a sieve Add other ingredients and beat well This makes a nutritious drink popular with adults as well as children
Stuffed Baked Potato
Select medium sized, smooth skinned potatoes Was thoroughly Bake in a hot oven (450) until tender Cit in halves and scoop potato out being careful not to break the skin
Mash to remove all lumps For each potato add 1 tsp butter, ¼ tsp salt and 2 tbsp milk Beat until fluffy More milk may be added Pile into potato shells and brown in a hot oven (425) Chopped parsley may be added to the mashed potato mixture
Mashed Potatoes
Boil potatoes in jackets until tender Remove skins Mash or press through a ricer or coarse sieve Season with a little salt and moisten with milk Beat until fluffy
Scrambled Eggs
3 eggs
¼ tsp salt
½ c milk
1 tbsp butter
Beat eggs Add salt and Milk Melt butter into saucepan, then ass egg mixture Stirring occasionally, cook over hot water until firm, but not hard Yield: 3 servings
Milk Toast
½ milk
½ water
2 slices toast
mix milk and water, Scald and pout over toast
Orange Milk Sherbet
1 ½ c milk
2 c sugar
few grains salt
1 c water
2 cups orange juice
2 tbsp lemon juice
Chill milk in ice cream can Boil sugar, salt, and water about 5 minutes There should be 2 c syrup Add orange and lemon juice and chill
Pour orange mixture slowly into milk Freeze in an ice cream churn using an 8:1 ice: salt ratio Yield: 1 ½ quarts If a mild sherbet is desired, increase milk to 2 cups
Baked Custard
4 eggs
6 tbsp sugar
1/8 tsp salt 1 ½ c milk
1 ½ c water
¼ tsp vanilla
Dash nutmeg
Beat eggs Add sugar, salt, milk, boiling water and vanilla Pour into custard cups and sprinkle with nutmeg Set in a pan containing sufficient hot water to come almost to the top of the cups Bake in a moderate over (350 degrees) until knife inserted in center of custard comes out clean Yield: 6 servings
White Sauce for Creamed dishes
1 tbsp butter
1 tbsp flour
1/8 tsp salt
½ c boiling water
½ c milk
Melt butter, blend in flour and salt and when smooth and bubbling add the boiling water Stirring constantly, boil until mixture thickens, then add milk and continue cooking for a few minutes longer
Creamed Eggs
Add 4 diced hard cooked eggs and a little chopped parsley to White sauce for creamed Dishes Serve on hot buttered toast if desired Yield 3 servings
Creamed Vegetables
To white sauce add 1 c of any diced, cooked vegetable, such as potato, carrot, onion, spinach or turnips Yield:3 servings
Creamed Liver
Add 1 cup chopped cooked liver ort beef, lamb, pork, or fish to White sauce Broth in which meat or fish is cooked may be used in place of water when preparing sauce Yield: 3 servings
Vegetable Soup
¼ c strained or pureed vegetable
¼ c milk
¼ c water
pinch of salt
Combine ingredients and heat Liquid drained from vegetables may be used in place of water
Cream of Carrot Soup
2 cups grated carrots
1 tbsp sugar
1 tsp salt
¼ c water
2 tbsp butter
½ c bread crumbs
1 qt beef broth
1 c milk
Combine carrots, sugar, salt, water, and cook for about 5 minutes, or until carrots are tender Add butter, bread crumbs, and broth and simmer for 20 minutes Add milk and cook 5 minutes longer or until thoroughly heated Serve at once
Meat Loaf
1 lb ground raw meat
1 egg
1 ½ tsp salt
½ c finely chopped onion
1 ½ c milk
2 c bread crumbs
Mix ingredients Turn into a well greased baking pan, shape into a loaf and bake about 30 – 40 minutes in a moderately hot oven Yield: 8 servings
Apple Tapioca
1 c milk
1 c water
¼ c minute tapioca
¼ c sugar
2 apples
5 tbsp sugar
2 tbsp water
2 egg yolks
2 egg whites
Cook milk, 1 c water, tapioca and ¼ c sugar over boiling water 15 minutes
Pare apples, cut in small pieces and boil with 5 tbsp sugar and 2 tbsp water until tender Add with beaten egg yolks to tapioca Cook 3 minutes longer Remove from fire and fold in stiffly beaten egg whites Yield: 6 servings
Bread Pudding
2 c dry bread
1 c hot water
1 egg
1 c milk
½ c sugar
½ tsp salt
Soak bread in the water Add milk, beaten egg, salt and sugar Sprinkle with cinnamon or nutmeg Pour into buttered baking dish set in pan of water and bake in a moderate oven (350) until firm and brown on top, about 1 hr Raisins, chopped prunes or apples may be added Yield : 6 servings
Oatmeal Cookies
1 c fat, half butter
2 c brown sugar
2 eggs
2 c rolled oats
1/3 c milk and
1 tsp vinegar mixed
2 c flour
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
¾ tsp cloves
1 c raisins
Cream fat and sugar together Add eggs Beat well, then stir in oats and milk Sift flour, then measure Resift with soda, salt and spices, into first mixture Mix well, adding raisins with last few stirs Drop by tsp onto a well oiled baking sheet Bake in moderate oven (375)
Published by the Carnation Milk Company
All references to Irradiated Carnation Unsweetened Evaporated Milk will be listed as milk!
Cereal
1/2 c Milk
1 tbsp granular cereal, such as farina, barley, rice or cornmeal or 2 tbsp flaked cereals, such as oatmeal
½ c water
Bring milk and water to boil Add cereal and boil briskly 5 minutes Then set pan over boiling water and continue cooking 30 to 60 minutes, depending upon the cereal
Soft Custard
2 eggs or 3 egg yolks
4 tsp sugar
few grains salt 1 c milk
1 c boiling water
Beat egg yolks Add sugar, salt, milk, then the boiling water Stirring constantly, cook over hot water until mixture coats the spoon !/2 tsp vanilla may be added if desired Yield 1 pint custard
Banana Milk Shake
1 ripe banana
½ c milk
½ c water
few grains of salt
Force the banana through a sieve Add other ingredients and beat well This makes a nutritious drink popular with adults as well as children
Stuffed Baked Potato
Select medium sized, smooth skinned potatoes Was thoroughly Bake in a hot oven (450) until tender Cit in halves and scoop potato out being careful not to break the skin
Mash to remove all lumps For each potato add 1 tsp butter, ¼ tsp salt and 2 tbsp milk Beat until fluffy More milk may be added Pile into potato shells and brown in a hot oven (425) Chopped parsley may be added to the mashed potato mixture
Mashed Potatoes
Boil potatoes in jackets until tender Remove skins Mash or press through a ricer or coarse sieve Season with a little salt and moisten with milk Beat until fluffy
Scrambled Eggs
3 eggs
¼ tsp salt
½ c milk
1 tbsp butter
Beat eggs Add salt and Milk Melt butter into saucepan, then ass egg mixture Stirring occasionally, cook over hot water until firm, but not hard Yield: 3 servings
Milk Toast
½ milk
½ water
2 slices toast
mix milk and water, Scald and pout over toast
Orange Milk Sherbet
1 ½ c milk
2 c sugar
few grains salt
1 c water
2 cups orange juice
2 tbsp lemon juice
Chill milk in ice cream can Boil sugar, salt, and water about 5 minutes There should be 2 c syrup Add orange and lemon juice and chill
Pour orange mixture slowly into milk Freeze in an ice cream churn using an 8:1 ice: salt ratio Yield: 1 ½ quarts If a mild sherbet is desired, increase milk to 2 cups
Baked Custard
4 eggs
6 tbsp sugar
1/8 tsp salt 1 ½ c milk
1 ½ c water
¼ tsp vanilla
Dash nutmeg
Beat eggs Add sugar, salt, milk, boiling water and vanilla Pour into custard cups and sprinkle with nutmeg Set in a pan containing sufficient hot water to come almost to the top of the cups Bake in a moderate over (350 degrees) until knife inserted in center of custard comes out clean Yield: 6 servings
White Sauce for Creamed dishes
1 tbsp butter
1 tbsp flour
1/8 tsp salt
½ c boiling water
½ c milk
Melt butter, blend in flour and salt and when smooth and bubbling add the boiling water Stirring constantly, boil until mixture thickens, then add milk and continue cooking for a few minutes longer
Creamed Eggs
Add 4 diced hard cooked eggs and a little chopped parsley to White sauce for creamed Dishes Serve on hot buttered toast if desired Yield 3 servings
Creamed Vegetables
To white sauce add 1 c of any diced, cooked vegetable, such as potato, carrot, onion, spinach or turnips Yield:3 servings
Creamed Liver
Add 1 cup chopped cooked liver ort beef, lamb, pork, or fish to White sauce Broth in which meat or fish is cooked may be used in place of water when preparing sauce Yield: 3 servings
Vegetable Soup
¼ c strained or pureed vegetable
¼ c milk
¼ c water
pinch of salt
Combine ingredients and heat Liquid drained from vegetables may be used in place of water
Cream of Carrot Soup
2 cups grated carrots
1 tbsp sugar
1 tsp salt
¼ c water
2 tbsp butter
½ c bread crumbs
1 qt beef broth
1 c milk
Combine carrots, sugar, salt, water, and cook for about 5 minutes, or until carrots are tender Add butter, bread crumbs, and broth and simmer for 20 minutes Add milk and cook 5 minutes longer or until thoroughly heated Serve at once
Meat Loaf
1 lb ground raw meat
1 egg
1 ½ tsp salt
½ c finely chopped onion
1 ½ c milk
2 c bread crumbs
Mix ingredients Turn into a well greased baking pan, shape into a loaf and bake about 30 – 40 minutes in a moderately hot oven Yield: 8 servings
Apple Tapioca
1 c milk
1 c water
¼ c minute tapioca
¼ c sugar
2 apples
5 tbsp sugar
2 tbsp water
2 egg yolks
2 egg whites
Cook milk, 1 c water, tapioca and ¼ c sugar over boiling water 15 minutes
Pare apples, cut in small pieces and boil with 5 tbsp sugar and 2 tbsp water until tender Add with beaten egg yolks to tapioca Cook 3 minutes longer Remove from fire and fold in stiffly beaten egg whites Yield: 6 servings
Bread Pudding
2 c dry bread
1 c hot water
1 egg
1 c milk
½ c sugar
½ tsp salt
Soak bread in the water Add milk, beaten egg, salt and sugar Sprinkle with cinnamon or nutmeg Pour into buttered baking dish set in pan of water and bake in a moderate oven (350) until firm and brown on top, about 1 hr Raisins, chopped prunes or apples may be added Yield : 6 servings
Oatmeal Cookies
1 c fat, half butter
2 c brown sugar
2 eggs
2 c rolled oats
1/3 c milk and
1 tsp vinegar mixed
2 c flour
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
¾ tsp cloves
1 c raisins
Cream fat and sugar together Add eggs Beat well, then stir in oats and milk Sift flour, then measure Resift with soda, salt and spices, into first mixture Mix well, adding raisins with last few stirs Drop by tsp onto a well oiled baking sheet Bake in moderate oven (375)
Wednesday, September 10, 2008
Crab Casserole
Ingredients:
1 tsp dry mustard
1 c diced celery
1 c diced peppers (optional)
1 c grated American cheese
1 scant tsp salt
2 tsp Worchestershire sauce
Dash Tabasco
1 ½ c mayonnaise
1 lb crab meat
4 well beaten eggs
Directions:
Combine the first 7 ingredients
Then combine this mix with the mayonnaise, crab meat and eggs
Pour into a 2 qt casserole
Bake at 350 degrees for almost 30 minutes
Note: The mixture made of the first 7 ingredients will do for 1 to 2 pounds of crab meat. You might want to add a little more Tabasco for extra crab meat. If using less crab, cut down on the mayonnaise
1 tsp dry mustard
1 c diced celery
1 c diced peppers (optional)
1 c grated American cheese
1 scant tsp salt
2 tsp Worchestershire sauce
Dash Tabasco
1 ½ c mayonnaise
1 lb crab meat
4 well beaten eggs
Directions:
Combine the first 7 ingredients
Then combine this mix with the mayonnaise, crab meat and eggs
Pour into a 2 qt casserole
Bake at 350 degrees for almost 30 minutes
Note: The mixture made of the first 7 ingredients will do for 1 to 2 pounds of crab meat. You might want to add a little more Tabasco for extra crab meat. If using less crab, cut down on the mayonnaise
Walnut Crescents
Source: Mrs Charles A. Huffman donated this recipe to the newspaper
Ingredients:
½ cup butter
1/3 cup sugar
2 tsp vanilla
¼ c chopped Black Walnuts
Confectioner’s sugar
½ c shortening
2 tsp water
2 cups flour
Directions:
Cream butter to soften
Then cream butter, shortening and sugar thoroughly
Mix in water and vanilla, then flour and nuts
Chill 3 to 4 hours
Form dough in long rolls ½ inch across
Cut in 3 inch lengths and shape into crescents
Bake on ungreased cookie sheet in 325 degree oven for 15 minutes, do not brown
Remove from sheet, dip in confectioner’s sugar
Ingredients:
½ cup butter
1/3 cup sugar
2 tsp vanilla
¼ c chopped Black Walnuts
Confectioner’s sugar
½ c shortening
2 tsp water
2 cups flour
Directions:
Cream butter to soften
Then cream butter, shortening and sugar thoroughly
Mix in water and vanilla, then flour and nuts
Chill 3 to 4 hours
Form dough in long rolls ½ inch across
Cut in 3 inch lengths and shape into crescents
Bake on ungreased cookie sheet in 325 degree oven for 15 minutes, do not brown
Remove from sheet, dip in confectioner’s sugar
More Ingredient Substitutions
Poultry Seasoning, 1 tsp – ¾ tsp rubbed sage plus ¼ tsp dried thyme
Sour Cream, 1 cup – 1 c plain yogurt
Sugar, 1 c – 1 c packed brown sugar or 2 cups sifted confectioner’s sugar
Tomato juice, 1 c – ½ c tomato paste plus ½ c water
Tomato Sauce , 2 c – ¾ c tomato paste plus 1 c water
Yeast, 1 pkg (1/4 ounce) – 1 cake (5/8 oz) compressed yeast
Sour Cream, 1 cup – 1 c plain yogurt
Sugar, 1 c – 1 c packed brown sugar or 2 cups sifted confectioner’s sugar
Tomato juice, 1 c – ½ c tomato paste plus ½ c water
Tomato Sauce , 2 c – ¾ c tomato paste plus 1 c water
Yeast, 1 pkg (1/4 ounce) – 1 cake (5/8 oz) compressed yeast
Monday, September 8, 2008
Layer Cake
Ingredients:
¾ c butter (or ¾ stick)
2 c sugar
3 eggs
1 c milk
3 c flour( sifted before measuring)
½ tsp salt
vanilla
Directions:
Cream sugar and shortening
Add to egg yolks which have been beaten with a little milk
Add flour, baking powder and salt
Alternately with remaining milk
Add vanilla and fold into stiffly beaten egg whites
This makes 3 layers
¾ c butter (or ¾ stick)
2 c sugar
3 eggs
1 c milk
3 c flour( sifted before measuring)
½ tsp salt
vanilla
Directions:
Cream sugar and shortening
Add to egg yolks which have been beaten with a little milk
Add flour, baking powder and salt
Alternately with remaining milk
Add vanilla and fold into stiffly beaten egg whites
This makes 3 layers
Saturday, September 6, 2008
Fruit Cake
Ingredients:
¾ pound butter
10 eggs
1 pound sugar
1 pound flour
2 pounds raisins
1 pound currants
½ pound citron
¼ pound figs
1 pkg dates
1 cup wine
juice 1 small lemon
juice 1 orange
1 tsp nutmeg
3 tbsp cinnamon
½ tsp allspice
½ tsp cloves
2 tsp yeast powder
1 tsp vanilla
1 cup black walnuts
Directions:
Bake about four hours very slow oven (350)
¾ pound butter
10 eggs
1 pound sugar
1 pound flour
2 pounds raisins
1 pound currants
½ pound citron
¼ pound figs
1 pkg dates
1 cup wine
juice 1 small lemon
juice 1 orange
1 tsp nutmeg
3 tbsp cinnamon
½ tsp allspice
½ tsp cloves
2 tsp yeast powder
1 tsp vanilla
1 cup black walnuts
Directions:
Bake about four hours very slow oven (350)
Friday, September 5, 2008
Fruit Cake – 1984
Ingredients:
2 lb raisins
1 lb citron
1 lb dates
1 lemon, grind skin
1 orange, grind skin
2 lb diced mixed candied fruits
1 lb candied cherries
1 lb candied pineapple
3 tsp cinnamon
1 tsp allspice
1 tsp cloves
½ cup molasses
2 tsp salt
4 tbsp baking powder
2 lbs sugar
2 ½ cups pecans
1 ½ lbs butter
3-5 cups flour
10 eggs
2 lb raisins
1 lb citron
1 lb dates
1 lemon, grind skin
1 orange, grind skin
2 lb diced mixed candied fruits
1 lb candied cherries
1 lb candied pineapple
3 tsp cinnamon
1 tsp allspice
1 tsp cloves
½ cup molasses
2 tsp salt
4 tbsp baking powder
2 lbs sugar
2 ½ cups pecans
1 ½ lbs butter
3-5 cups flour
10 eggs
Hot Milk Sponge Cake
Source – Clara
Ingredients:
1 ½ c sugar
3 eggs
1 ½ c flour
¾ c scalded milk
butter, piece size of walnut
¾ tsp baking powder
2 tsp lemon juice
Directions:
Beat sugar and eggs well together
Add flour, beat well
Add scalded milk and butter (melted in milk)
Add baking powder and lemon juice
Bake in slow oven in greased pan
Ingredients:
1 ½ c sugar
3 eggs
1 ½ c flour
¾ c scalded milk
butter, piece size of walnut
¾ tsp baking powder
2 tsp lemon juice
Directions:
Beat sugar and eggs well together
Add flour, beat well
Add scalded milk and butter (melted in milk)
Add baking powder and lemon juice
Bake in slow oven in greased pan
Wednesday, September 3, 2008
More Ingredient Substitutions
Milk, Whole, 1 cup - 1/2 c evaporated milk plus 1 tbsp water or 1 cup water plus 1/3 cup nonfat dry milk powder (Note: I have found that either one of these substitutes are excellent in baking and use this all the time; in soups or sauces the evaporated milk works very well).
Molasses, 1 cup - 1 c honey
Mustard, Prepared, 1 tbsp - 1/2 tsp ground mustard plus 2 tbsp vinegar
Onion, 1 small (1/3 cup chopped) - 1 tsp onion powder or 1 tbsp dried minced onion
Molasses, 1 cup - 1 c honey
Mustard, Prepared, 1 tbsp - 1/2 tsp ground mustard plus 2 tbsp vinegar
Onion, 1 small (1/3 cup chopped) - 1 tsp onion powder or 1 tbsp dried minced onion
Friday, August 29, 2008
Pumpkin Pie
Ingredients:
1 large can pumpkin or 3 ½ cups cooked and mashed pumpkin
3 cups white sugar
1 cup dark brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
4 eggs
2 ½ cups milk
Directions:
Mix pumpkin, sugars, spices, vanilla, lemon, eggs, and milk
Pour into pie shells
Bake 10 minutes in hot oven
Lower fire and bake 40 minutes in moderately slow over (325 to 350) Makes 3 medium sized pies
1 large can pumpkin or 3 ½ cups cooked and mashed pumpkin
3 cups white sugar
1 cup dark brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
4 eggs
2 ½ cups milk
Directions:
Mix pumpkin, sugars, spices, vanilla, lemon, eggs, and milk
Pour into pie shells
Bake 10 minutes in hot oven
Lower fire and bake 40 minutes in moderately slow over (325 to 350) Makes 3 medium sized pies
Lemon Sponge Pie
Ingredients:
¾ cup sugar
¼ cup butter or melted margarine
¼ cup all-purpose flour
Grated rind and juice of two lemons
1 cup milk
2 eggs, separated
1/8 tsp salt
1 crust, unbaked for 9” pie
Directions:
Mix sugar, butter, flour, lemon rind and juice, milk and egg yolks
Beat egg whites with slat, until stiff but not dry
Pour into crust
Bake at 350 for 40 minutes
Cool before serving
¾ cup sugar
¼ cup butter or melted margarine
¼ cup all-purpose flour
Grated rind and juice of two lemons
1 cup milk
2 eggs, separated
1/8 tsp salt
1 crust, unbaked for 9” pie
Directions:
Mix sugar, butter, flour, lemon rind and juice, milk and egg yolks
Beat egg whites with slat, until stiff but not dry
Pour into crust
Bake at 350 for 40 minutes
Cool before serving
Thursday, August 28, 2008
More Ingredient Substitutions
Gingerroot, fresh, 1 tsp - 1/4 tsp ground ginger
Honey, 1 cup - 1-1/4 cups water plus 1/4 cup water
Lemon Juice, 1 tsp - 1/ tsp cider vinegar
Lemon Peel, 1 tsp - 1/4 tsp lemon extract
Honey, 1 cup - 1-1/4 cups water plus 1/4 cup water
Lemon Juice, 1 tsp - 1/ tsp cider vinegar
Lemon Peel, 1 tsp - 1/4 tsp lemon extract
Crumb Topping for Pies
Ingredients:
1 ½ cups flour
1 cup sugar
½ cup butter (1 stick)
1 tbsp cinnamon
Directions:
Mix well
1 ½ cups flour
1 cup sugar
½ cup butter (1 stick)
1 tbsp cinnamon
Directions:
Mix well
Coconut Pie
Ingredients:
1 box grated coconut (3 ½ oz)
1 cup sugar
1 tbsp cornstarch
3 eggs
1 tsp vanilla
pinch salt
1 tsp butter
1 ½ cup canned milk
1 cup water
Directions:
Mix everything well
Then add milk
Bake in pie shell at 350
Note: 14oz coconut equals about 5 1/3 cups
1 box grated coconut (3 ½ oz)
1 cup sugar
1 tbsp cornstarch
3 eggs
1 tsp vanilla
pinch salt
1 tsp butter
1 ½ cup canned milk
1 cup water
Directions:
Mix everything well
Then add milk
Bake in pie shell at 350
Note: 14oz coconut equals about 5 1/3 cups
Tuesday, August 26, 2008
More Ingredient Substitutions
Egg, 1 whole - 2 egg whites or 2 egg yolks or 1/4 cup egg substitute
Flour, Cake, 1 cup - 1 cup minus 2 tbsp all purpose flour
Flour, Self-Rising, 1 cup - 1 cup all purpose flour plus 1 tbsp baking powder, 1/2 tsp salt and 1/4 tsp baking soda
Garlic, Fresh, 1 clove - 1/6 tsp garlic powder
Flour, Cake, 1 cup - 1 cup minus 2 tbsp all purpose flour
Flour, Self-Rising, 1 cup - 1 cup all purpose flour plus 1 tbsp baking powder, 1/2 tsp salt and 1/4 tsp baking soda
Garlic, Fresh, 1 clove - 1/6 tsp garlic powder
Chocolate Pie
Ingredients:
1 pint milk (2 cups)
3 eggs
1 cup sugar
3 tbsp cornstarch
1 tbsp butter
Vanilla
¼ cake chocolate
Directions:
Beat Yolks of eggs with a little milk until thoroughly mixed
Add sugar and cornstarch alternately with rest of milk
Add chocolate and butter
Cook until stiff as desired
Add vanilla
Cool
Put in pie crust which has already been cooked
Spread meringue on top
Return to slow oven to brown
1 pint milk (2 cups)
3 eggs
1 cup sugar
3 tbsp cornstarch
1 tbsp butter
Vanilla
¼ cake chocolate
Directions:
Beat Yolks of eggs with a little milk until thoroughly mixed
Add sugar and cornstarch alternately with rest of milk
Add chocolate and butter
Cook until stiff as desired
Add vanilla
Cool
Put in pie crust which has already been cooked
Spread meringue on top
Return to slow oven to brown
Almond Butterscotch Bars
Ingredients:
1 cup softened butter
¾ cup firmly packed light brown sugar
1 tsp vanilla extract
½ tsp almond extract
½ tsp salt
2 cups flour
1 cup butterscotch morsels
1 cup blanched, slivered almonds
Directions:
Cream butter and sugar
Beat in vanilla & almond extracts & salt
Gradually beat in flour until well blended
Press mixture evenly into ungreased 10 ½ x 15 ½ x 1 “ jelly roll pan
Sprinkle butterscotch morsels and almonds over cookie mixture, press lightly
Bake at 350 until golden brown ( about 20 to 25 minutes)
Cool
Cut into 2” squares
Makes about 35 bars
1 cup softened butter
¾ cup firmly packed light brown sugar
1 tsp vanilla extract
½ tsp almond extract
½ tsp salt
2 cups flour
1 cup butterscotch morsels
1 cup blanched, slivered almonds
Directions:
Cream butter and sugar
Beat in vanilla & almond extracts & salt
Gradually beat in flour until well blended
Press mixture evenly into ungreased 10 ½ x 15 ½ x 1 “ jelly roll pan
Sprinkle butterscotch morsels and almonds over cookie mixture, press lightly
Bake at 350 until golden brown ( about 20 to 25 minutes)
Cool
Cut into 2” squares
Makes about 35 bars
Monday, August 25, 2008
More Ingredient Substitutions
Corn Syrup, Dark 1 cup - 3/4 cup light corn syrup plus 1/4 cup molasses
Corn Syrup, Light 1 cup - 1 cup water plus 1/4 cup water
Cracker Crumbs, 1 cup - 1 cup dry bread crumbs
Cream, Half & Half, 1 cup - 1 tbsp melted butter plus enough whole milk to measure 1 cup
Corn Syrup, Light 1 cup - 1 cup water plus 1/4 cup water
Cracker Crumbs, 1 cup - 1 cup dry bread crumbs
Cream, Half & Half, 1 cup - 1 tbsp melted butter plus enough whole milk to measure 1 cup
Brown Sugar Cookies
Ingredients:
1 ½ cup brown sugar
½ cup white sugar
2 eggs
½ cup butter
1 ½ tsp Cream of Tartar
1 ½ tsp baking soda
1 tsp vanilla
Flour
Directions:
Cream brown sugar, white sugar and butter well
Add eggs and stir well
Sift Cream of Tartar and baking soda with enough flour to make a stiff dough
Make into 2 loaves and leave overnight
Slice off and bake on a greased cookie sheet about an inch apart
1 ½ cup brown sugar
½ cup white sugar
2 eggs
½ cup butter
1 ½ tsp Cream of Tartar
1 ½ tsp baking soda
1 tsp vanilla
Flour
Directions:
Cream brown sugar, white sugar and butter well
Add eggs and stir well
Sift Cream of Tartar and baking soda with enough flour to make a stiff dough
Make into 2 loaves and leave overnight
Slice off and bake on a greased cookie sheet about an inch apart
Butter Press Cookies
375 degree
10-12 minutes
Ingredients:
1 cup butter (2 sticks)
¾ cup sugar
1 egg
2 ¼ cup flour
1 tsp almond extract
¼ tsp baking powder
few drops of food coloring (if desired)
Directions:
Cream butter and sugar
Add beaten egg, almond extract and food coloring
Gradually add dry ingredients (more flour may be used to get proper consistency)
Do not grease cookie sheet
10-12 minutes
Ingredients:
1 cup butter (2 sticks)
¾ cup sugar
1 egg
2 ¼ cup flour
1 tsp almond extract
¼ tsp baking powder
few drops of food coloring (if desired)
Directions:
Cream butter and sugar
Add beaten egg, almond extract and food coloring
Gradually add dry ingredients (more flour may be used to get proper consistency)
Do not grease cookie sheet
Sunday, August 24, 2008
More Ingredient Substitutions
Cajun Seasoning 1 tsp - 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/4 tsp dried basil, 1 minced garlic clove
Chocolate, Semisweet 1 square - 1 square (1 ounce) unsweetened chocolate plus 1 tsp sugar or 3 tbsp semi sweet chocolate chips
Chocolate, 1 square - 3 tbsp baking cocoa plus 1 tbsp shortening or vegetable oil
Cornstarch (for thickening), 1 tbsp - 2 tbsp all-purpose flour
Chocolate, Semisweet 1 square - 1 square (1 ounce) unsweetened chocolate plus 1 tsp sugar or 3 tbsp semi sweet chocolate chips
Chocolate, 1 square - 3 tbsp baking cocoa plus 1 tbsp shortening or vegetable oil
Cornstarch (for thickening), 1 tbsp - 2 tbsp all-purpose flour
Butterscotch Wafers in a Wink
Ingredients:
1 lb dark brown sugar
3 eggs
12 tsp vanilla
½ lb (1 cup) soft butter or margarine
2 1/3 c unsifted flour
2 c chopped pecans, peanuts or walnuts
Directions:
Place ingredients except nuts in large mixing bowl
Beat until light and fluffy
Stir nuts into batter
Drop from teaspoon 2” apart on greased cookie sheets
Bake in moderate oven 375 F 8-9 minutes or until lightly brown around edges
Remove to cooling rack immediately
Store in airtight container
Yield: 9-10 dozen cookies
Note: 1 c chopped seedless raisins may be substituted for 1 c nuts
1 lb dark brown sugar
3 eggs
12 tsp vanilla
½ lb (1 cup) soft butter or margarine
2 1/3 c unsifted flour
2 c chopped pecans, peanuts or walnuts
Directions:
Place ingredients except nuts in large mixing bowl
Beat until light and fluffy
Stir nuts into batter
Drop from teaspoon 2” apart on greased cookie sheets
Bake in moderate oven 375 F 8-9 minutes or until lightly brown around edges
Remove to cooling rack immediately
Store in airtight container
Yield: 9-10 dozen cookies
Note: 1 c chopped seedless raisins may be substituted for 1 c nuts
Christmas Crescent Cookies
Ingredients:
½ lb butter
2 c unbleached flour
2 c chopped pecans
5 tbsp sugar
2 tsp vanilla
1 tsp water
½ tsp salt
Directions:
Cream butter, add sugar, water and vanilla
Sift flour and salt together, stir into mixture
Add pecans and mix thoroughly
Using portions about the size of small walnut, roll into crescent shaped cookies
Bake in slow oven (325) about 20 minutes
While warm roll in powdered sugar
½ lb butter
2 c unbleached flour
2 c chopped pecans
5 tbsp sugar
2 tsp vanilla
1 tsp water
½ tsp salt
Directions:
Cream butter, add sugar, water and vanilla
Sift flour and salt together, stir into mixture
Add pecans and mix thoroughly
Using portions about the size of small walnut, roll into crescent shaped cookies
Bake in slow oven (325) about 20 minutes
While warm roll in powdered sugar
Friday, August 22, 2008
Ingredients Substitutions
If you are missing an ingredients the following substitutions may be made:
Baking powder 1 tsp - may use 1/2 tsp tartar plus 1 tsp baking soda
Broth 1 cup - 1 cup boiling water plus 1 tsp boullion granules or 1 buollion cube
Buttermilk 1 cup - 1 tbsp lemon juice or vinegar plus enough milk to measure 1 cup or 1 cup plain yogurt
Baking powder 1 tsp - may use 1/2 tsp tartar plus 1 tsp baking soda
Broth 1 cup - 1 cup boiling water plus 1 tsp boullion granules or 1 buollion cube
Buttermilk 1 cup - 1 tbsp lemon juice or vinegar plus enough milk to measure 1 cup or 1 cup plain yogurt
Cookie Press Cookies
Ingredients:
½ lb butter
¾ c sugar
1 egg
1 tsp vanilla
½ tsp baking powder
pinch salt
2 ½ c flour
Directions:
Mix well
Press through cookie press
Note: These cookies do need baked, but no notation on oven temperature or length of time was made. I therefore went to the cookbooks available to me and found these additional instructions:
Oven Temperature: 375 degrees
Cooking time: 10-11 minutes
½ lb butter
¾ c sugar
1 egg
1 tsp vanilla
½ tsp baking powder
pinch salt
2 ½ c flour
Directions:
Mix well
Press through cookie press
Note: These cookies do need baked, but no notation on oven temperature or length of time was made. I therefore went to the cookbooks available to me and found these additional instructions:
Oven Temperature: 375 degrees
Cooking time: 10-11 minutes
Thursday, August 21, 2008
Forgotten Cookies
Source – Florence Haines
Ingredients:
2 egg whites
pinch of salt
2/3 cup sugar
1 cup “Special K” or rice krispies cereal
1 cup chocolate chips
Directions:
Beat egg whites very stiff
Add salt and sugar and beat stiff
Bland in Special K and chips
Drop by teaspoonful onto foil paper
Put in preheated oven (350)
Turn off heat and leave cookies overnight
DON’T PEEK!
Next morning remove from sheets and store in airtight tin
Ingredients:
2 egg whites
pinch of salt
2/3 cup sugar
1 cup “Special K” or rice krispies cereal
1 cup chocolate chips
Directions:
Beat egg whites very stiff
Add salt and sugar and beat stiff
Bland in Special K and chips
Drop by teaspoonful onto foil paper
Put in preheated oven (350)
Turn off heat and leave cookies overnight
DON’T PEEK!
Next morning remove from sheets and store in airtight tin
Wednesday, August 20, 2008
Ice Box Cookies
Ingredients:
1 cup butter
3 ½ cup flour
2cups brown sugar
1 tsp soda mixed with the flour
pinch salt
1 cup chopped nuts meats (black walnuts)
1/ 8 cup milk
Directions:
Mix well at night
Put in rolls 6” long and as large as a cookie
Wrap in wax paper, put in ice box
Next day, slice thin with sharp knife
Bake in quick oven just long enough to get a pretty brown
1 cup butter
3 ½ cup flour
2cups brown sugar
1 tsp soda mixed with the flour
pinch salt
1 cup chopped nuts meats (black walnuts)
1/ 8 cup milk
Directions:
Mix well at night
Put in rolls 6” long and as large as a cookie
Wrap in wax paper, put in ice box
Next day, slice thin with sharp knife
Bake in quick oven just long enough to get a pretty brown
Tuesday, August 19, 2008
Quaker Macaroons
Ingredients:
1 cup sugar
1 tbsp butter
2 eggs
2 ½ cups Quaker oats (uncooked)
2 tsp baking powder
1 tsp vanilla
Directions:
Cream butter and sugar
Add yolks of eggs
Add Quaker oats to which baking powder has been added
Add vanilla
Beat whites of eggs stiff and add last
Drop on buttered cookie sheet with teaspoon
Put very few on each sheet, as they spread
Bake in slow oven
1 cup sugar
1 tbsp butter
2 eggs
2 ½ cups Quaker oats (uncooked)
2 tsp baking powder
1 tsp vanilla
Directions:
Cream butter and sugar
Add yolks of eggs
Add Quaker oats to which baking powder has been added
Add vanilla
Beat whites of eggs stiff and add last
Drop on buttered cookie sheet with teaspoon
Put very few on each sheet, as they spread
Bake in slow oven
Monday, August 18, 2008
Sugar Cookies
Source – Kate’s recipe
Ingredient’s:
1 cup soft butter
2 cup sugar (white)
2 eggs
¼ cup sweet milk
3 level tsp baking powder
enough flour to thicken
Nutmeg – or any other seasoning
Directions:
Mix the ingredients as for ordinary cookies
First beat sugar and butter
Then add one egg at a time
Roll quite thin, or any thickness desired
Cut and sprinkle with sugar
And stick nuts or raisins in center
(They are very good made just plain with nothing on top)
Ingredient’s:
1 cup soft butter
2 cup sugar (white)
2 eggs
¼ cup sweet milk
3 level tsp baking powder
enough flour to thicken
Nutmeg – or any other seasoning
Directions:
Mix the ingredients as for ordinary cookies
First beat sugar and butter
Then add one egg at a time
Roll quite thin, or any thickness desired
Cut and sprinkle with sugar
And stick nuts or raisins in center
(They are very good made just plain with nothing on top)
Monday, August 11, 2008
Marshmallow Whipped Cream
Ingredients:
1 heaping tbsp Whitman’s Marshmallow Whip
1 egg white
Directions:
Beat the egg white until very stiff
Add marshmallow whip and beat until smooth and fluffy with heavy duty egg
beater
Drop on top of dessert
To use as a meringue glace or on puddings or pies:
Place in a slow over (250) for 15 minutes or until delicately browned
1 heaping tbsp Whitman’s Marshmallow Whip
1 egg white
Directions:
Beat the egg white until very stiff
Add marshmallow whip and beat until smooth and fluffy with heavy duty egg
beater
Drop on top of dessert
To use as a meringue glace or on puddings or pies:
Place in a slow over (250) for 15 minutes or until delicately browned
Marshmallow Whip Sauce
Ingredients:
1 5 oz glass Whitman’s Marshmallow Whip
2 tbsp hot water
Directions:
Place whip in bowl
Add hot water gradually
Mix thoroughly between each addition
Beat with spoon until smooth
Pour sauce generously over:
Ice cream
Gelatin
Puddings
Brown Betty
Fruit salad
Berries and fruits
1 5 oz glass Whitman’s Marshmallow Whip
2 tbsp hot water
Directions:
Place whip in bowl
Add hot water gradually
Mix thoroughly between each addition
Beat with spoon until smooth
Pour sauce generously over:
Ice cream
Gelatin
Puddings
Brown Betty
Fruit salad
Berries and fruits
Whitmans Chocolate Fudge
Ingredients:
1 5 oz glass Whitman’s Marshmallow whip
¼ lb Unsweetened chocolate
2/3 c evaporated milk
1 lb XXXX sugar
1 tbsp butter
¼ tsp salt
Directions:
Break chocolate into small pieces. Place all ingredients except whip and vanilla
In cooking pan
When mixture starts to boil, cook for 10 minutes
Remove from fire and let cool for 5 minutes
Add Marshmallow whip and 1 tsp Vanilla
Beat vigorously for approx 8 minutes
Pour into buttered pan and when cool cut into squares
Makes 1 ½ lb fudge
Chopped nutmeats may be added
1 5 oz glass Whitman’s Marshmallow whip
¼ lb Unsweetened chocolate
2/3 c evaporated milk
1 lb XXXX sugar
1 tbsp butter
¼ tsp salt
Directions:
Break chocolate into small pieces. Place all ingredients except whip and vanilla
In cooking pan
When mixture starts to boil, cook for 10 minutes
Remove from fire and let cool for 5 minutes
Add Marshmallow whip and 1 tsp Vanilla
Beat vigorously for approx 8 minutes
Pour into buttered pan and when cool cut into squares
Makes 1 ½ lb fudge
Chopped nutmeats may be added
Saturday, August 9, 2008
Coconut Squares
Ingredients:
½ cup butter
½ cup brown sugar
1 cup flour
Directions:
Mix by hand
Bake in shallow baking dish 10 minutes at 375
Topping Ingredients:
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
1 cup nuts
½ tsp salt
1 ½ cup coconut
Topping Directions:
Spread on top of baked mixture
Bake 20 minutes more at 350
Cut into squares while warm
½ cup butter
½ cup brown sugar
1 cup flour
Directions:
Mix by hand
Bake in shallow baking dish 10 minutes at 375
Topping Ingredients:
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
1 cup nuts
½ tsp salt
1 ½ cup coconut
Topping Directions:
Spread on top of baked mixture
Bake 20 minutes more at 350
Cut into squares while warm
Nut Kisses
Ingredients:
2 egg whites
½ cup sugar
¼ tsp vanilla
dash of salt
¼ c nuts
Directions:
Chop nuts very fine
Beat egg whites until stiff but not dry
Beat in the sugar, a little at a time
Fold in the vanilla, salt and nuts
Drop by teaspoonfuls on ungreased letter paper (parchment paper)and let stand
until the surface is slightly dried
This will take several hours or overnight
Bake in slow over (250-275) until firm and slightly browned
Remove from the paper with a spatula
1 cup shredded coconut may be used in place of nuts
2 egg whites
½ cup sugar
¼ tsp vanilla
dash of salt
¼ c nuts
Directions:
Chop nuts very fine
Beat egg whites until stiff but not dry
Beat in the sugar, a little at a time
Fold in the vanilla, salt and nuts
Drop by teaspoonfuls on ungreased letter paper (parchment paper)and let stand
until the surface is slightly dried
This will take several hours or overnight
Bake in slow over (250-275) until firm and slightly browned
Remove from the paper with a spatula
1 cup shredded coconut may be used in place of nuts
Date kisses
Ingredients:
2 egg whites
2 cups powdered sugar
1 tsp vanilla
2 cups nuts, chopped
2 cups dates, chopped
¼ tsp salt
Directions:
Mix and bake as for nut kisses
2 egg whites
2 cups powdered sugar
1 tsp vanilla
2 cups nuts, chopped
2 cups dates, chopped
¼ tsp salt
Directions:
Mix and bake as for nut kisses
Wednesday, August 6, 2008
How to remedy rock hard brown sugar
There are several ways to soften hard, dry brown sugar. One is to heat it, uncovered in a 200 degree oven until dry and crumbly, then. If necessary, pulverize it is an electric blender. If you have a microwave oven, you can place the sugar and an apple slive in a microwave safe glass measure, cover with plastic wrap and microwave on low for one to two minutes.
Another method is to place a wedge of apple, lettuce or fresh bread on a piece of waxed paper inside the container of brown sugar for two days, replacing if necessary.
To help keep sugar from hardening in the first place, it is recommended that it be kept in an airtight container in the refrigerator.
Another method is to place a wedge of apple, lettuce or fresh bread on a piece of waxed paper inside the container of brown sugar for two days, replacing if necessary.
To help keep sugar from hardening in the first place, it is recommended that it be kept in an airtight container in the refrigerator.
Sunday, August 3, 2008
Blackberry Jelly
Prep Time: 1 hr
Total Time: 1 hr
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Ingredients:
3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Crush blackberries thoroughly, one layer at a time.
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
Pour prepared fruit into cheesecloth.
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
Press gently.
Measure exactly 3-3/4 cups juice into 6- or 8-quart saucepot.
Stir in lemon juice.
Add sugar; stir.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Total Time: 1 hr
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Ingredients:
3-3/4 cups prepared juice (buy about 2-1/2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
2 pouches CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Crush blackberries thoroughly, one layer at a time.
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
Pour prepared fruit into cheesecloth.
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
Press gently.
Measure exactly 3-3/4 cups juice into 6- or 8-quart saucepot.
Stir in lemon juice.
Add sugar; stir.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Saturday, August 2, 2008
Grape Jelly
Prep Time: 1 hr
Total Time: 1 hr
Serves: about 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Ingredients:
4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Stem and crush grapes thoroughly, one layer at a time.
Place in saucepan.
Add water.
Bring to boil.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
Pour prepared fruit into cheesecloth.
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
Press gently.
Measure exactly 4 cups juice into 6- or 8-quart saucepot.
Stir sugar into juice in saucepot.
Add butter to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 5 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Total Time: 1 hr
Serves: about 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Ingredients:
4 cups prepared juice (buy about 3 lb. fully ripe Concord or other loose-skinned grapes)
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Stem and crush grapes thoroughly, one layer at a time.
Place in saucepan.
Add water.
Bring to boil.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Place 3 layers of damp cheesecloth or jelly bag in large bowl.
Pour prepared fruit into cheesecloth.
Tie cheesecloth closed; hang and let drip into bowl until dripping stops.
Press gently.
Measure exactly 4 cups juice into 6- or 8-quart saucepot.
Stir sugar into juice in saucepot.
Add butter to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 5 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Grape Jelly (prepared with bottled grape juice)
Prep Time: 30 min
Total Time: 30 min
Serves: about 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Ingredients:
2 cups bottled grape juice
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Pour juice into 6- or 8-quart saucepot.
Add sugar; mix well.
Add butter to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.)
Cover; bring water to gentle boil.
Process 5 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Total Time: 30 min
Serves: about 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Ingredients:
2 cups bottled grape juice
3-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Pour juice into 6- or 8-quart saucepot.
Add sugar; mix well.
Add butter to reduce foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.)
Cover; bring water to gentle boil.
Process 5 minutes.
Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Strawberry Jam
Prep Time: 45 min
Total Time: 45 min
Serves: 8 jars, 1 cup each or 128 servings, 1 Tbsp. each
Ingredients:
4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half-full with water, to simmer.
Wash jars and screw bands in hot, soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Stem and crush strawberries thoroughly, one layer at a time.
Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
Add sugar; stir.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Total Time: 45 min
Serves: 8 jars, 1 cup each or 128 servings, 1 Tbsp. each
Ingredients:
4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half-full with water, to simmer.
Wash jars and screw bands in hot, soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Stem and crush strawberries thoroughly, one layer at a time.
Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
Add sugar; stir.
Add butter to reduce foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Peach Jam
Prep Time: 45 min
Total Time: 45 min
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Ingredients:
4 cups prepared fruit (buy about 3 lb. fully ripe peaches)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Peel and pit peaches.
Finely chop or grind fruit.
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
Stir in lemon juice.
Add sugar; stir.
Add butter to reducing foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Total Time: 45 min
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Ingredients:
4 cups prepared fruit (buy about 3 lb. fully ripe peaches)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Peel and pit peaches.
Finely chop or grind fruit.
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
Stir in lemon juice.
Add sugar; stir.
Add butter to reducing foaming.
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Jams and Jellies
For those of you who requested Old Grandmom's Jam and Jelly recipes I am including several here. She used the recipes that came on the back of the Certo Pectin packages. If there are any that you want and can't find here......ask and I will try to find that particular one for you and post it also.
Fig Jam
Prep Time: 45 min
Total Time: 45 min
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Ingredients:
4 cups prepared fruit (buy about 3 lb. fully ripe black figs)
1/2 cup fresh lemon juice
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Trim stem ends from figs.
Finely chop or grind fruit.
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
Add lemon juice and water; stir until well blended.
Stir sugar into prepared fruit in saucepot.
Add butter to reduced foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Total Time: 45 min
Serves: about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Ingredients:
4 cups prepared fruit (buy about 3 lb. fully ripe black figs)
1/2 cup fresh lemon juice
1/2 cup water
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
Preparation:
Bring boiling-water canner, half full with water, to simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use.
Drain well before filling.
Trim stem ends from figs.
Finely chop or grind fruit.
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot.
Add lemon juice and water; stir until well blended.
Stir sugar into prepared fruit in saucepot.
Add butter to reduced foaming, if desired.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin.
Return to full rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner.
Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Friday, August 1, 2008
Chocolate and Marshmallow candy
Ingredients:
1 lb XXXX sugar
1 can Pet Milk (small)
1 cake chocolate (small)
Directions:
Cook 10 minutes after it begins to boil
Add small piece butter
Cook 1 minute
Take from fire and add 1 tsp vanilla
And 4 oz or 13 marshmallows
Beat until creamy
Pour into buttered pans
1 lb XXXX sugar
1 can Pet Milk (small)
1 cake chocolate (small)
Directions:
Cook 10 minutes after it begins to boil
Add small piece butter
Cook 1 minute
Take from fire and add 1 tsp vanilla
And 4 oz or 13 marshmallows
Beat until creamy
Pour into buttered pans
Fruit or Vegetable Salad Dressing
Ingredients:
2 eggs
1 cup sugar
½ c vinegar
sift of flour
pinch of salt
butter size of walnut
Directions:
Beat eggs, add sugar, flour and salt and beat
Add vinegar gradually, mix well
Add butter and cook until clear or until it begins to thicken
Use this for fruit salad
For vegetable salad:
add 2 tsp French mustard dressing
2 eggs
1 cup sugar
½ c vinegar
sift of flour
pinch of salt
butter size of walnut
Directions:
Beat eggs, add sugar, flour and salt and beat
Add vinegar gradually, mix well
Add butter and cook until clear or until it begins to thicken
Use this for fruit salad
For vegetable salad:
add 2 tsp French mustard dressing
Macaroni Cheese Salad
Ingredients:
1 pkg macaroni and cheese dinner
½ c mayonnaise
1 c diced celery
2 tbsp diced green pepper
2 tbsp diced green onion
2 tbsp diced pimento
salt, pepper to taste
Directions:
Boil macaroni as directed Drain Add mayonnaise and contents of envelope and toss well Fold in remaining ingredients Chill and serve from salad bowl
Or pack into a greased 4 cup mold and chill well Unmold on let5tuce and serve with cold meats or deviled eggs Garnish with tomato wedges, radishes and black olives, to taste Yield: makes 4 average servings
1 pkg macaroni and cheese dinner
½ c mayonnaise
1 c diced celery
2 tbsp diced green pepper
2 tbsp diced green onion
2 tbsp diced pimento
salt, pepper to taste
Directions:
Boil macaroni as directed Drain Add mayonnaise and contents of envelope and toss well Fold in remaining ingredients Chill and serve from salad bowl
Or pack into a greased 4 cup mold and chill well Unmold on let5tuce and serve with cold meats or deviled eggs Garnish with tomato wedges, radishes and black olives, to taste Yield: makes 4 average servings
Saturday, July 26, 2008
Stuffed Zucchini
Ingredients:
4 zucchini (about 2 ¼ pounds)
½ pound very lean ground beef
¾ cup chopped onions
1 tsp minced garlic
¼ pound mushrooms, chopped
3 tsp crushed dried marjoram
3 tbsp finely chopped parsley
¾ cup fresh, unsalted bread crumbs
1 egg, lightly beaten
2 tbsp peanut, vegetable or corn oil
Freshly ground black pepper to taste
Directions:
Trim off end of each zucchini
Slice in half lengthwise
Using a melon baler or a spoon. Scrape out the center of each zucchini half to
make casings for stuffing
Walls should be ¼ inch thick
Reserve the scraped out pulp
Chop the pulp
There should be 1 ¾ cups
Bring enough water to boil to cover the zucchini casings when added
Parboil for ten minutes, drain
Heat skillet and add ground beef, stirring with the side of a heavy metal spoon to
break up lumps until the meat loses its red color
Add the onion and the garlic and cook, stirring occasionally, until the onion wilts
Add the mushrooms and zucchini pulp
Cook for about 5 minutes
Remove from heat and add the marjoram, parsley, bread crumbs, egg and pepper
Return to stove and heat briefly
Add equal amounts of the filling to each zucchini half, piling it up and smoothing
it over
Brush the baking dish with half the oil
Arrange the zucchini halves, stuffed side up in the dish
Dribble the remaining oil on top
Bake 45 minutes in 375 oven
4 zucchini (about 2 ¼ pounds)
½ pound very lean ground beef
¾ cup chopped onions
1 tsp minced garlic
¼ pound mushrooms, chopped
3 tsp crushed dried marjoram
3 tbsp finely chopped parsley
¾ cup fresh, unsalted bread crumbs
1 egg, lightly beaten
2 tbsp peanut, vegetable or corn oil
Freshly ground black pepper to taste
Directions:
Trim off end of each zucchini
Slice in half lengthwise
Using a melon baler or a spoon. Scrape out the center of each zucchini half to
make casings for stuffing
Walls should be ¼ inch thick
Reserve the scraped out pulp
Chop the pulp
There should be 1 ¾ cups
Bring enough water to boil to cover the zucchini casings when added
Parboil for ten minutes, drain
Heat skillet and add ground beef, stirring with the side of a heavy metal spoon to
break up lumps until the meat loses its red color
Add the onion and the garlic and cook, stirring occasionally, until the onion wilts
Add the mushrooms and zucchini pulp
Cook for about 5 minutes
Remove from heat and add the marjoram, parsley, bread crumbs, egg and pepper
Return to stove and heat briefly
Add equal amounts of the filling to each zucchini half, piling it up and smoothing
it over
Brush the baking dish with half the oil
Arrange the zucchini halves, stuffed side up in the dish
Dribble the remaining oil on top
Bake 45 minutes in 375 oven
Sweet Potatoes en Casserole
Ingredients:
Whitman’s Marshmallow whip
6 medium size sweet potatoes
1/3 c hot milk
2 tbsp butter
¼ tsp salt
Directions:
Bake or broil potatoes until soft
Remove skins
Mash and mix with butter, milk and salt
Mix in a heaping tbsp chopped pecans or almonds
Place in casserole dish and cover with marshmallow whip
Place in medium oven (250) Bake until whip is browned
Whitman’s Marshmallow whip
6 medium size sweet potatoes
1/3 c hot milk
2 tbsp butter
¼ tsp salt
Directions:
Bake or broil potatoes until soft
Remove skins
Mash and mix with butter, milk and salt
Mix in a heaping tbsp chopped pecans or almonds
Place in casserole dish and cover with marshmallow whip
Place in medium oven (250) Bake until whip is browned
Friday, July 11, 2008
Seven Minute Frosting
Ingredients:
1 unbeaten egg white
7/8 c granulated sugar
½ tsp flavoring (vanilla)
½ tsp Royal Baking Powder
Directions:
Place all ingredients except flavoring and baking powder in top o double boiler
Place over boiling water and beat with beater for 7 minutes or until thick
Add flavoring and baling powder, beat again and spread on cake
Chocolate frosting – add to above 1 ½ squares of melted unsweetened chocolate
2 minutes before taking from fire
Marshmallow frosting – add 8 marshmallows, cut fine, as frosting begins to thicken
1 unbeaten egg white
7/8 c granulated sugar
½ tsp flavoring (vanilla)
½ tsp Royal Baking Powder
Directions:
Place all ingredients except flavoring and baking powder in top o double boiler
Place over boiling water and beat with beater for 7 minutes or until thick
Add flavoring and baling powder, beat again and spread on cake
Chocolate frosting – add to above 1 ½ squares of melted unsweetened chocolate
2 minutes before taking from fire
Marshmallow frosting – add 8 marshmallows, cut fine, as frosting begins to thicken
Friday, July 4, 2008
Vanilla-Butternut Pound Cake
Source – Florence Haines
Ingredients:
3 cups sugar
3 sticks margarine
5 large eggs
3 cups flour
¼ tsp salt
1 small can of milk (add water to make 1 cup)
2 tbsp vanilla & nut flavor
Directions:
Cream shortening, sugar and salt
Add eggs, one at a time
Add flour and milk alternately, ending with flour
Fold in flavoring by hand
Bake in greased tube pan for one hour and forty five minutes at 375 degrees
Start in cold oven – DO NOT OPEN DOOR WHILE BAKING
Remove from pan immediately
Ingredients:
3 cups sugar
3 sticks margarine
5 large eggs
3 cups flour
¼ tsp salt
1 small can of milk (add water to make 1 cup)
2 tbsp vanilla & nut flavor
Directions:
Cream shortening, sugar and salt
Add eggs, one at a time
Add flour and milk alternately, ending with flour
Fold in flavoring by hand
Bake in greased tube pan for one hour and forty five minutes at 375 degrees
Start in cold oven – DO NOT OPEN DOOR WHILE BAKING
Remove from pan immediately
Thursday, July 3, 2008
Fresh Apple Cake
Ingredients:
4 cup apples, peeled and cut into cubes
2 cup sugar
1 cup shortening
3 cup flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp allspice
1 cup raisins
1 cup nuts
Directions:
Put apples into large bowl and cover with the sugar
Melt the shortening
Sift the dry ingredients together
Add melted shortening to the aplle mixture
Beat in 2 eggs
Add dry ingredients, just to mix
Add raisins and nuts
Pour into greased tube pan
Bake at 350 for 50 minutes
Devil's Food Layer Cake
Ingredients:
2/3 c shortening
1 1/2 c sugar
3 eggs
1 c milk
¼ tsp salt
3 tsp baking powder
1 tsp vanilla
3 squares unsweetened chocolate, melted
Directions:
Cream shortening thoroughly, add sugar slowly
Add beaten yolks; mix thoroughly
Add flour sifted with salt; alternating with ilk
Add vanilla and melted chocolate
Fold in stiffly beaten egg whites and baking powder
Put into 3 greased layer cake pans and bake in moderate over about 30 min
Fluffy Mocha Frosting
Ingredients:
1/3 cup butter
¾ cup sifted 10X sugar
3 ½ tbsp cocoa
1/4 tsp salt
1/3 tsp vanilla
walnut meats (optional)
Directions:
Cream butter
Sift sugar, cocoa and salt together
Add part of sugar mixture gradually to butter
Blending after each addition
Add remaining sugar mixture alternating with coffee until right consistency to
spread
Beat after each addition until smooth
Add vanilla Spread on cake
1/3 cup butter
¾ cup sifted 10X sugar
3 ½ tbsp cocoa
1/4 tsp salt
1/3 tsp vanilla
walnut meats (optional)
Directions:
Cream butter
Sift sugar, cocoa and salt together
Add part of sugar mixture gradually to butter
Blending after each addition
Add remaining sugar mixture alternating with coffee until right consistency to
spread
Beat after each addition until smooth
Add vanilla Spread on cake
Feather Spice Cake
Ingredients:
2 ½ cup sifted cake flour
2 ½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp mace
¼ tsp cloves
½ cup butter
1 cup sugar
2 eggs, unbeaten
1/3 cup molasses
¾ cup milk
Directions:
Sift flour once, then measure
Add baking powder, salt and spices
Sift together 3 times
Cream butter thoroughly
Add sugar gradually, cream together until light and fluffy
Add eggs, one at a time beating thoroughly after each addition
Add molasses and blend
Bake
Spread Fluffy Mocha Frosting between layers and on top and sides of cake
2 ½ cup sifted cake flour
2 ½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ tsp mace
¼ tsp cloves
½ cup butter
1 cup sugar
2 eggs, unbeaten
1/3 cup molasses
¾ cup milk
Directions:
Sift flour once, then measure
Add baking powder, salt and spices
Sift together 3 times
Cream butter thoroughly
Add sugar gradually, cream together until light and fluffy
Add eggs, one at a time beating thoroughly after each addition
Add molasses and blend
Bake
Spread Fluffy Mocha Frosting between layers and on top and sides of cake
Chocolate Icing
Ingredients:
1 box XXXX sugar
3 tbsp butter
5 tbsp cocoa
5 tbsp coffee (hot)
1 tsp vanilla
Directions:
Cream butter and sugar
Add cocoa, mix thoroughly
Add coffee and beat until smooth and fluffy, making soft enough to spread
Add vanilla and spread on cake
(milk may be used instead of coffee if desired)
1 box XXXX sugar
3 tbsp butter
5 tbsp cocoa
5 tbsp coffee (hot)
1 tsp vanilla
Directions:
Cream butter and sugar
Add cocoa, mix thoroughly
Add coffee and beat until smooth and fluffy, making soft enough to spread
Add vanilla and spread on cake
(milk may be used instead of coffee if desired)
Wednesday, July 2, 2008
Applesauce cake
Source – Mrs Raymond C Dean 1963
Ingredients:
¾ cup butter
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
2 cups unsweetened apple sauce
3 ½ cups flour
¾ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 pkg seedless raisins
1 jar mixed candied fruit
1 cup black walnuts, chopped
Directions:
Cream butter
Add sugar and mix well until blended
Mix cinnamon, nutmeg, baking powder and salt with flour and sift
Add raisins to flour mixture
Add soda to applesauce
Add dry ingredients and apple sauce mixture alternately with creamed mixture
Add remaining ingredients
Stir until smooth
Pour into greased and flour dusted tube pan
Bake two hours in slow over (375)
During baking time gradually reduce heat to 275
Ingredients:
¾ cup butter
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
2 cups unsweetened apple sauce
3 ½ cups flour
¾ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 pkg seedless raisins
1 jar mixed candied fruit
1 cup black walnuts, chopped
Directions:
Cream butter
Add sugar and mix well until blended
Mix cinnamon, nutmeg, baking powder and salt with flour and sift
Add raisins to flour mixture
Add soda to applesauce
Add dry ingredients and apple sauce mixture alternately with creamed mixture
Add remaining ingredients
Stir until smooth
Pour into greased and flour dusted tube pan
Bake two hours in slow over (375)
During baking time gradually reduce heat to 275
Tuesday, July 1, 2008
Rhubarb Conserve
Ingredients:
4 c rhubarb
2 c sugar
1 c seeded raisins
½ c blanched almonds or walnuts, well chopped
Directions:
Cut rhubarb into ½ inch pieces
Cover with sugar; stir well to coat, let stand 6 hrs
Put over slow fire and bring to boil
Add raisins and blanched nuts
Cook slowly until thick
Grated orange and juice may be added if desired
4 c rhubarb
2 c sugar
1 c seeded raisins
½ c blanched almonds or walnuts, well chopped
Directions:
Cut rhubarb into ½ inch pieces
Cover with sugar; stir well to coat, let stand 6 hrs
Put over slow fire and bring to boil
Add raisins and blanched nuts
Cook slowly until thick
Grated orange and juice may be added if desired
Monday, June 30, 2008
Green Tomatoe Pickles
Ingredients:
1 gallon green tomatoes (16 cups sliced)
¼ c salt
½ tbsp powdered alum
3 cups vinegar
1 c water
4 c sugar
1 tbsp mixed spices
½ tsp cinnamon
1 tbsp celery seed
½ tsp allspice
1 tbsp mustard seed
Directions:
Slice tomatoes
Sprinkle with salt
Allow to stand overnight
Next morning, drain
Pour 2 quarts of boiling water with ½ tbsp alum and let stand 20 minutes
Drain and cover with cold water and drain
Combine vinegar, water, sugar, and spices (tie cinnamon, allspice, and celery seed
into bag made of cheesecloth) and bring to a boil
Pour this over the tomatoes
Let stand in this solution overnight
Then drain and bring solution to boil and pour over tomatoes, let stand overnight
On the third morning bring the pickles and solution to a boil
Pack into sterilized jars and seal at once
1 gallon green tomatoes (16 cups sliced)
¼ c salt
½ tbsp powdered alum
3 cups vinegar
1 c water
4 c sugar
1 tbsp mixed spices
½ tsp cinnamon
1 tbsp celery seed
½ tsp allspice
1 tbsp mustard seed
Directions:
Slice tomatoes
Sprinkle with salt
Allow to stand overnight
Next morning, drain
Pour 2 quarts of boiling water with ½ tbsp alum and let stand 20 minutes
Drain and cover with cold water and drain
Combine vinegar, water, sugar, and spices (tie cinnamon, allspice, and celery seed
into bag made of cheesecloth) and bring to a boil
Pour this over the tomatoes
Let stand in this solution overnight
Then drain and bring solution to boil and pour over tomatoes, let stand overnight
On the third morning bring the pickles and solution to a boil
Pack into sterilized jars and seal at once
Frozen Pickles
Ingredients:
2 quarts thinly sliced cucumbers
1 large onion, thinly sliced
1 tbsp salt
Directions:
Mix well and let stand 2 hours
Press between hands and drain
Then add
1 ½ cups sugar mixed with ½ cup vinegar
Pour over cucumber and onions
Let stand 3 hours
Place in plastic container, cover and freeze
2 quarts thinly sliced cucumbers
1 large onion, thinly sliced
1 tbsp salt
Directions:
Mix well and let stand 2 hours
Press between hands and drain
Then add
1 ½ cups sugar mixed with ½ cup vinegar
Pour over cucumber and onions
Let stand 3 hours
Place in plastic container, cover and freeze
Crisp Pickled Watermelon Rind
Yield 4 Quarts
Ingredients:
5 lb watermelon rind
water
1 tbsp salt
7 tsp alum
8 c sugar
1 qt cider vinegar
4 sticks (2” each) cinnamon
2 tsp whole allspice
2 tsp whole cloves
Directions:
Cut off the red and green portion of the rind leaving only the white inner rind
Cut the rind into 1 to 1 ½ inch pieces (makes 4 quarts)
Place rind in large enamel or stainless steel pot
Add water to cover; stir in salt
Bring to boiling point; reduce heat and simmer only until rind can be easily
pierced with a fork, about 15 to 20 minutes
Remove from heat, stir in alum
Cool
Cover and let stand 24 hours
On second day: Pour off water
Rinse and drain rind on pot
Add sugar, vinegar and cinnamon sticks
Tie the allspice and cloves in cheesecloth
Add to watermelon rind mixture; stir
Bring to just boiling, stirring constantly
Remove from heat and cool uncovered
Cover and let stand 24 hours
On the third day: drain off syrup to a large saucepan
Bring just to boiling; pour over rind and cool
Cover and let stand 24 hours
On fourth day: repeat procedure as for third day
On fifth day: Heat rind in syrup, but do nor boil
Remove and discard spice bag
Pack rind and cinnamon in hot sterilized jars
Heat syrup to boiling
Fill jars with boiling syrup
Seal immediately
Wait at least 4 weeks or longer before serving
Ingredients:
5 lb watermelon rind
water
1 tbsp salt
7 tsp alum
8 c sugar
1 qt cider vinegar
4 sticks (2” each) cinnamon
2 tsp whole allspice
2 tsp whole cloves
Directions:
Cut off the red and green portion of the rind leaving only the white inner rind
Cut the rind into 1 to 1 ½ inch pieces (makes 4 quarts)
Place rind in large enamel or stainless steel pot
Add water to cover; stir in salt
Bring to boiling point; reduce heat and simmer only until rind can be easily
pierced with a fork, about 15 to 20 minutes
Remove from heat, stir in alum
Cool
Cover and let stand 24 hours
On second day: Pour off water
Rinse and drain rind on pot
Add sugar, vinegar and cinnamon sticks
Tie the allspice and cloves in cheesecloth
Add to watermelon rind mixture; stir
Bring to just boiling, stirring constantly
Remove from heat and cool uncovered
Cover and let stand 24 hours
On the third day: drain off syrup to a large saucepan
Bring just to boiling; pour over rind and cool
Cover and let stand 24 hours
On fourth day: repeat procedure as for third day
On fifth day: Heat rind in syrup, but do nor boil
Remove and discard spice bag
Pack rind and cinnamon in hot sterilized jars
Heat syrup to boiling
Fill jars with boiling syrup
Seal immediately
Wait at least 4 weeks or longer before serving
Chow Chow
Ingredients:
1 ½ pks green tomatoes
5 lb onions
2 lg cabbages
12 lg red sweet peppers
12 lg green sweet peppers
2 small hot peppers
Directions:
Grind all with largest plate, press dry
Scald 5 minutes in boiling water, drain
Repeat second time
Then cook 15 minutes in following:
Additional ingredients:
4 qts vinegar
10 cups sugar (kf sweet, 16)
1 ½ tbsp salt (scant)
4 tsp celery seed
4 tsp white mustard seed
3 tsp mixed pickling spices (tied in a rag)
Note:
All green peppers can be used in place of the red peppers)
1 ½ pks green tomatoes
5 lb onions
2 lg cabbages
12 lg red sweet peppers
12 lg green sweet peppers
2 small hot peppers
Directions:
Grind all with largest plate, press dry
Scald 5 minutes in boiling water, drain
Repeat second time
Then cook 15 minutes in following:
Additional ingredients:
4 qts vinegar
10 cups sugar (kf sweet, 16)
1 ½ tbsp salt (scant)
4 tsp celery seed
4 tsp white mustard seed
3 tsp mixed pickling spices (tied in a rag)
Note:
All green peppers can be used in place of the red peppers)
Stuffed Peppers
Ingredients:
3 lb hamburger (more or less)
1 12 oz can tomato paste
2 env Spatini
2 eggs
Directions:
Mix well
Stuff peppers
3 lb hamburger (more or less)
1 12 oz can tomato paste
2 env Spatini
2 eggs
Directions:
Mix well
Stuff peppers
Skillet Pork Chops
Ingredients:
6 pork chops
1 can tomato soup
¼ cup water
6 onion slices
6 green pepper rings
Salt and pepper to taste
Directions:
In skillet brown chops (use shortening if necessary)
Pour off fat
Season with salt and pepper
Stir in soup and water
Top each chop with onion and green pepper
Simmer covered 30 minutes or until done
Stir occasionally
6 pork chops
1 can tomato soup
¼ cup water
6 onion slices
6 green pepper rings
Salt and pepper to taste
Directions:
In skillet brown chops (use shortening if necessary)
Pour off fat
Season with salt and pepper
Stir in soup and water
Top each chop with onion and green pepper
Simmer covered 30 minutes or until done
Stir occasionally
Sunday, June 29, 2008
Quick Chili Con Carne
Ingredients:
2 medium onions, chopped
2 tbsp fat
1 lb ground beef
1 tsp salt
1/8 tsp pepper
1 tbsp chili powder
1 1lb can tomatoes
15 oz can red kidney beans
Directions:
Brown onion and ground beef in fat, stir frequently
Add seasonings and tomatoes
Mix well
Cover and simmer 30 minutes
Add kidney beans, stir and heat
Water may be added for thinner consistency
Serves 4
Note:
Added fat for browning meat and onions is probably not needed. Drainings fat from the meat and onions is a wise health choice.
2 medium onions, chopped
2 tbsp fat
1 lb ground beef
1 tsp salt
1/8 tsp pepper
1 tbsp chili powder
1 1lb can tomatoes
15 oz can red kidney beans
Directions:
Brown onion and ground beef in fat, stir frequently
Add seasonings and tomatoes
Mix well
Cover and simmer 30 minutes
Add kidney beans, stir and heat
Water may be added for thinner consistency
Serves 4
Note:
Added fat for browning meat and onions is probably not needed. Drainings fat from the meat and onions is a wise health choice.
Friday, June 27, 2008
Pinwheel Loaf
Ingredients:
1 lb hamburger
1 tsp salt
¼ tsp pepper
½ onion, minced
1 egg, slightly beaten
1 c bread crumbs
1 ½ c shredded raw carrots
Directions:
Mix meat with seasonings
Combine egg and bread crumbs, add to meat and mix well
Roll on a sheet of wax paper with a wet rolling pin to about ½ in thickness
Spread with carrots, roll like a jelly roll
Place in baking pan, bake in moderate oven(350) for 1 hour
Note: also very good with the carrots mixed into the meat and seasonings
1 lb hamburger
1 tsp salt
¼ tsp pepper
½ onion, minced
1 egg, slightly beaten
1 c bread crumbs
1 ½ c shredded raw carrots
Directions:
Mix meat with seasonings
Combine egg and bread crumbs, add to meat and mix well
Roll on a sheet of wax paper with a wet rolling pin to about ½ in thickness
Spread with carrots, roll like a jelly roll
Place in baking pan, bake in moderate oven(350) for 1 hour
Note: also very good with the carrots mixed into the meat and seasonings
Meat Balls
Ingredients:
1 ½ lb ground beef
1 c bread crumbs
1 tbsp chopped onion
1 tbsp chopped green pepper
1 egg, beaten
salt and pepper
2 tbsp bacon fat
2 c tomatoes
Directions:
Combine ground beef with onion, green peppers, salt pepper and bread crumbs which have been moistened with water
Add slightly beaten egg and shape in to round balls approx an inch in diameter
Brown in bacon fat
Add tomatoes, cover and let cook until balls are done
Serve on spaghetti (Good)
1 ½ lb ground beef
1 c bread crumbs
1 tbsp chopped onion
1 tbsp chopped green pepper
1 egg, beaten
salt and pepper
2 tbsp bacon fat
2 c tomatoes
Directions:
Combine ground beef with onion, green peppers, salt pepper and bread crumbs which have been moistened with water
Add slightly beaten egg and shape in to round balls approx an inch in diameter
Brown in bacon fat
Add tomatoes, cover and let cook until balls are done
Serve on spaghetti (Good)
Country Steak
Ingredients:
1 ½ lbs round steak (1/4” thick)
2 tbsp salad oil
1 can Campbell’s Cream of Mushroom soup
¼ c water
Directions:
Pound steak; cut into serving sized pieces
In skillet brown steak in oil; pour off fat
Stir in soup, and water
Cover, simmer 1/1/2 hrs or until done Stir often
Yield: 4 – 6 servings
1 ½ lbs round steak (1/4” thick)
2 tbsp salad oil
1 can Campbell’s Cream of Mushroom soup
¼ c water
Directions:
Pound steak; cut into serving sized pieces
In skillet brown steak in oil; pour off fat
Stir in soup, and water
Cover, simmer 1/1/2 hrs or until done Stir often
Yield: 4 – 6 servings
Cabbage Rolls
This recipe makes 40 –
which you can keep for second day or freeze in juice
Ingredients:
2 lb ground beef
2 onions, chopped fine
4 cloves of garlic (if desired – can substitute garlic powder)
2 eggs
dried parsley ( to taste)
salt & pepper (to taste)
Directions:
Mix all ingredients together and refrigerate until ready to use
You need 2 heads cabbage with tight leaves (about 4 lbs each)
Cut core out of cabbage
Put cabbage in large kettle of boiling water over high heat
With tongs remove 20 leaves from each head as they wilt
Let leaves stand until cool enough to handle, then cut a little off each rib so they
are easier to fold
Chop up remaining cabbage, and cover the bottom of kettle with enough to cover
entire bottom
Save remaining cabbage to put on top of pot when you’ve filled it with cabbage
rolls
Fill each leaf with spoonful of hamburger mixture, roll up tucking sides in
Layer cabbage rolls to within 1 inch or two of top
Put in remaining chopped cabbage
2 – 1 lb 12 oz cans of tomatoes
2 ½ cups boiling water
salt and pepper to taste
Pour over cabbage rolls
Bring to boil over medium heat, then reduce to simmer, and let cook approx 7 hrs
I put them out at 10 in the morning and let them simmer until 5
Serve with mashed potatoes and applesauce
You have to use low heats and a long cooking time because they burn easily
Also, Mom said….NEVER cook them in an aluminum pot. Cabbage, like the sauerkraut made to form it, do not agree with aluminum
IT CAN MAKE YOU VERY SICK
which you can keep for second day or freeze in juice
Ingredients:
2 lb ground beef
2 onions, chopped fine
4 cloves of garlic (if desired – can substitute garlic powder)
2 eggs
dried parsley ( to taste)
salt & pepper (to taste)
Directions:
Mix all ingredients together and refrigerate until ready to use
You need 2 heads cabbage with tight leaves (about 4 lbs each)
Cut core out of cabbage
Put cabbage in large kettle of boiling water over high heat
With tongs remove 20 leaves from each head as they wilt
Let leaves stand until cool enough to handle, then cut a little off each rib so they
are easier to fold
Chop up remaining cabbage, and cover the bottom of kettle with enough to cover
entire bottom
Save remaining cabbage to put on top of pot when you’ve filled it with cabbage
rolls
Fill each leaf with spoonful of hamburger mixture, roll up tucking sides in
Layer cabbage rolls to within 1 inch or two of top
Put in remaining chopped cabbage
2 – 1 lb 12 oz cans of tomatoes
2 ½ cups boiling water
salt and pepper to taste
Pour over cabbage rolls
Bring to boil over medium heat, then reduce to simmer, and let cook approx 7 hrs
I put them out at 10 in the morning and let them simmer until 5
Serve with mashed potatoes and applesauce
You have to use low heats and a long cooking time because they burn easily
Also, Mom said….NEVER cook them in an aluminum pot. Cabbage, like the sauerkraut made to form it, do not agree with aluminum
IT CAN MAKE YOU VERY SICK
Banana Slush
Ingredients:
2 envelops gelatin
1 qt + 3 cups milk
1 cup sugar
3 bananas
dash salt
Directions:
Place all ingredients in a blender and blend till smooth
Refrigerate till cold
Reblend and serve
2 envelops gelatin
1 qt + 3 cups milk
1 cup sugar
3 bananas
dash salt
Directions:
Place all ingredients in a blender and blend till smooth
Refrigerate till cold
Reblend and serve
Potato Rolls
source - Clara Hubbard
Ingredients:
1 ½ cups Warm water
1 pkg yeast
2/3 cup sugar
1 ½ tsp salt
2/3 cup Crisco = 10 tbsp + 2 tsp
2 eggs beaten
1 cup mashed potatoes
7 or 8 cup flour
Directions:
Mix all, allow to rise
Push down
Make out in pans
Bake 375 – 400 ---- 15 – 20 min
Makes about 3 dozen
Ingredients:
1 ½ cups Warm water
1 pkg yeast
2/3 cup sugar
1 ½ tsp salt
2/3 cup Crisco = 10 tbsp + 2 tsp
2 eggs beaten
1 cup mashed potatoes
7 or 8 cup flour
Directions:
Mix all, allow to rise
Push down
Make out in pans
Bake 375 – 400 ---- 15 – 20 min
Makes about 3 dozen
Family Traditions and Inheritence
Old Mother Hubbard was the affectionate term given to Old Grandmom, Margaret Alice Richardson Hubbard, by herself taken from the rhyme Old Mother Hubbard's Cupboard .
She kept and used recipes found in newspapers and magazines, as well as those given her by friends. This book was inherited by her daughter and only child, Margaret Ann Hubbard Rowe upon her death. This book will then be inherited by her only granddaughter Maryellen Danielle Rowe upon Margaret Ann’s death. That leaves a problem for her other children and grandchildren; sharing in the family food history. The easy solution for the problem is to record them and share them with everyone who is interested, thus the impetus for this effort.
Also included are favorites now of Margaret Ann Hubbard Rowe, as well as hints and helps for everything from safe cooking practices to substitutions for missing ingredients (some if which came from Old Grandmom). It is hoped that these may be added to by each succeeding generation for the enjoyment of all!
She kept and used recipes found in newspapers and magazines, as well as those given her by friends. This book was inherited by her daughter and only child, Margaret Ann Hubbard Rowe upon her death. This book will then be inherited by her only granddaughter Maryellen Danielle Rowe upon Margaret Ann’s death. That leaves a problem for her other children and grandchildren; sharing in the family food history. The easy solution for the problem is to record them and share them with everyone who is interested, thus the impetus for this effort.
Also included are favorites now of Margaret Ann Hubbard Rowe, as well as hints and helps for everything from safe cooking practices to substitutions for missing ingredients (some if which came from Old Grandmom). It is hoped that these may be added to by each succeeding generation for the enjoyment of all!
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