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

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

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

Crumb Topping for Pies

Ingredients:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

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

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.

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.)

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.)

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.)

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.)

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.)

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.)

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

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

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