Apple Dumplings

Ingredients
1 1/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp nutmeg
2 tbsp margarine or butter
1 1/4 cups all-purpose flour
2/3 cup shortening
6 small apples, pears or peaches

Preheat oven 375
Syrup
Mix 1 cup of the sugar, 1/4 tsp. cinnamon, 1/4 tsp nutmeg and 1 3/4 cups water
Bring to a boil and reduce heat - simmer for 5 minutes then remove from heat
Stir in margarine

Pastry
Mix flour and 1/4 tsp salt
Cut in shortening till coarse crumbs form
Add 6-8 tbsp water, a little at a time, mixing till moistened
Roll into 18X12 inch rectangle; cut into 6-inch pieces

Peel and core apples or pears (for peaches, halve and pit)
Place one fruit on each pastry square.
Combine remaining sugar, cinnamon and nutmeg. Sprinkle over fruit
Moisten edges of pastry; fold corners to center atop fruit.
Pinch to seal
Place in a 11X7X1 1/2 inch baking pan
Pour syrup all over
Bake 375 for about 45 minutes or until fruit is tender and pastry is brown
Serve with ice cream
Serves 6

Old Fashioned Brownies

Ingredients
2 squares unsweetened chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp salt
1/2 tsp baking powder
1 cup chopped nuts - optional

Directions
Preheat oven to 325.
Melt chocolate and butter in double broiler
Stir in sugar and then beat in eggs and vanilla
Combine flour, salt, and baking powder into chocolate mixture
Add nuts and spread into a buttered 8X8 pan
Bake 25 minutes
Cool and cut into squares

Can be doubled and spread into a greased 9X13 inch pan. Bake 25-30 minutes

Vanilla Cream Frosting

Ingredients
8 ounces cream cheese softened
1 tbsp vanilla extract
1 tbsp milk
1 - 16 ounce package confectioners sugar

Directions
Beat cream cheese, vanilla and milk in a bowl until smooth. Add confectioners sugar gradually, beating until creamy.

Patriot's Flag Cake

Ingredients
1 1/2 cups butter, softened
2 cups sugar
6 eggs, separated
2 1/2 cups flour
2 tsp baking powder
1/4 tsp. salt
1 tbsp vanilla
2 tbsp lemon juice
Fresh blueberries
Fresh strawberries

Directions
Cream butter and 1 cup sugar in a mixer bowl until light and fluffy
Add egg yolks, 2 at a time, beating well after each addition
Blend in dry ingredients
Stir in vanilla and lemon juice
Beat egg whites in a bowl until soft peaks form
Fold gently into batter
Pour into a greased waxed paper lined 9X13 inch cake pan
Bake at 325 degrees for 1 hour or until done
Cool in pan on wire rack for 10 minutes
Invert onto rack to completely
Place cake on a serving tray
Frost top and side of cake with vanilla cream frosting
Decorate cake with blueberries and strawberry slices to resemble the American Flag.
Yield 16 servings

Vanilla Cream Frosting
Ingredients
8 ounces cream cheese softened
1 tbsp vanilla extract
1 tbsp milk
1 - 16 ounce package confectioners sugar

Directions
Beat cream cheese, vanilla and milk in a bowl until smooth. Add confectioners sugar gradually, beating until creamy.

Apple Crisp

Ingredients
4 cups sliced peeled tart apples
1/2 cup flour
2/3 cup packed brown sugar
1/2 cup oats
1/3 cup margarine
1 tsp cinnamon
3/4 tsp nutmeg

Directions
Place apples into buttered 8X8" baking dish
Combine remaining ingredients in bowl; mix until crumbly
Sprinkle over apples
Bake 375 for 30 minutes
Serve warm with ice cream
Makes 6 servings

Chocolate Fudge

Ingredients

• 1 tsp butter
• 2 cups (1lb) granulated sugar
• 2/3 cup evaporated milk
• 1 Tbsp light corn syrup
• 2 ounces (2 squares) unsweetened chocolate
• 2 Tbsp butter
• 1 1/2 tsp vanilla extract
• 1/2 cup chopped walnut or other nuts (Grandmom used walnuts)
• 8 inch square baking dish, buttered

Directions

• Rub bottom and sides of the pan with butter
• Measure sugar, evaporated milk, corn syrup, chocolate and butter into the pan
• Place over low heat, stirring constantly until sugar and chocolate are dissolved
• Stop stirring
• Place pan on asbestos mat (this shows you how old the recipe really is)
• Put a candy thermometer into the the pan
• Wash down any sugar crystals that form on the sides of the pan using a pastry brush dipped in warm water and continue cooking until mixture reaches 234 degrees
• Remove the pan from heat and let cool, without stirring until 110 degrees (or luke warm)
• Add vanilla
• Beat fudge at low speed until it becomes stiff and looses its shine - about 10 minutes
• Work in chopped nuts
• Spread into prepared cake pan and mark into bite sized pieces while still warm
  

Note fudge will become grainy if stirred while it is still hot

Angel Food Cake

Move rack to lowest position in oven and preheat to 375
Ingredients
1 1/2 cups powdered sugar *if lumpy sift
1 cup Softasilk cake flour
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 cup granulated sugar
1 tsp vanilla
1/2 tsp almond extract

Directions
Mix powdered sugar and flour; reserve.
Beat egg whites, cream of tartar and salt in a large bowl on high speed until stiff peaks form
Beat in granulated sugar on high speed, 2 tbsp at a time; continue beating until stiff and glossy
Beat in vanilla and almond extract on low speed; gently fold in flour mixture
Pour into ungreased tube pan, 10X4"
Gently cut through batter with rubber spatula
Bake until top crust is deep golden brown and cracks about 30-40 minutes; do not under bake
Immediately invert on heatproof funnel or bottle until cake is completely cool

Baked Custard

Ingredients
4 eggs or 6 yolks
1/3 cup sugar
1/4 tsp salt
3 cups milk or half and half
1 1/2 tsp vanilla
Nutmeg

Directions
Beat eggs on high speed for 30 seconds
Add sugar and salt to eggs and continue beating on high for 30 seconds
Stir in milk and vanilla and beat on low speed for 1 minute
Pour custard into buttered custard cups or 1 quart buttered casserole dish
Sprinkle with nutmeg
Set cups or casserole into a shallow pan. Add water, enough for 1/2" depth
Bake at 300 for 1 hour or until knife inserted comes out clean.
Makes 6-8 custard cups

Old-Fashioned Butter Cookies

Ingredients
3/4 cup sugar
1 cup butter, softened
2 eg yolks
1 tsp vanilla
2 cups all-purpose flour
1/4 tsp salt
Pecan halves

Directions
Heat oven to 350
In a large mixing bowl, combine sugar, butter, egg yolks and vanilla
Beat at medium speed, scaping bowl often, until well mixed, 1-2 minutes
Add flour and salt; beat at low speed until well mixed, 2-3 minutes
Shape into rounded balls and place 2" apart on ungreased cookie sheet
Flatten to 1/4" thickness with bottom of glass dipped in sugar
Place a pecan half in the center of each cookie (I don't remember her doing this)
Bake 10-12 minutes or until edges are slightly brown
Cool 1 minute and then remove from cookie sheet

Snowball Cookies

Ingredients
2 Cups all purpose flour
2 cups finely chopped pecans
1/4 cup granulated sugar
1 cup butter, softened
1 tsp. vanilla
Powdered sugar for rolling

Directions
Heat oven to 325
In a large mixing bowl, combine flour, nuts, granulated sugar, butter and vanilla.
Beat at low speed, scraping bowl often, until well mixed, 3-4 minutes
Shape rounded teaspoonfuls of dough into 1-inch balls.
Place on ungreased cookie sheets
Bake for 18-25 minutes or until very lightly browned
Remove immediately.
Roll into powdered sugar while still warm and then let cool
Makes about 3 dozen

Cream Wafers

Ingredients
1 cup butter or margarine
1/3 cup whipping cream (at least 35% butterfat)
2 cups all-purpose flour
Granulated sugar
Creamy butter filling (below)

Directions
Mix butter, cream, and flour thoroughly and chill for 1 hour
Heat oven to 375.
Roll dough 1/8" thick on lightly floured board
Cut into 2" rounds
Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides
Place on ungreased baking sheet and prick in 4 places with a fork
Bake 7-9 minutes or until slightly puffy
Put 2 cooled cookies together with filling
Make about 5 dozen

Creamy Butter Filling
Blend 1/4 cup butter, 3/4 cup confectioners sugar and 1 tsp vanilla. If desired tint with food coloring. Grandmom didn't tint.

Peanut Butter Cookies

Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp salt

Directions
Mix shortening, peanut butter, sugars and egg thoroughly
Blend all dry ingredients in a bowl and then stir into shortening
Chill dough
Heat oven to 375
Roll dough into 1 1/4" balls and place 3" apart on a lightly greased baking sheet
Flatten crisscross style with a fork dipped in flour
Bake 10-12 minutes
Makes 3 dozen

Snickerdoodles

Ingredients
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp baking soda
1/4 tsp. salt
2 tbsp sugar
2 tsp. cinnamon

Directions
Heat oven to 400
Mix shortening, and eggs thoroughly
Blend flour, cream of tartar, baking soda and salt; stir into shortening mixture
Shape dough into 1 inch balls
Roll in mixture 2 tbsp. sugar and cinnamon
Place 2 inches apart on ungreased baking sheet
Bake 8-10 minutes
These cookies puff up at first and then flatten
Makes 6 dozen

Chocolate Crinkles

Ingredients
1/2 cup vegetable oil
4 squares unsweetened chocolate (4 ounces) melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups all-purpose baking flour
2 tsp. baking powder
1/2 tsp salt
1 cup confectioners sugar

Directions
Mix oil, chocolate, and granulated sugar
Blend in one egg at a time until well blended
Add vanilla
Stir together flour, baking powder, and salt into oil mixture
Chill several hours or overnight
Heat oven to 350
Drop teaspoonfuls of dough into confectioners sugar.
Roll in sugar and shape into balls and place 2 inches apart on greased baking sheet
Bake 10 - 12 minutes or until almost no imprint remains when touched slightly in center
Makes 6 dozen cookies

Buttercream Easter Eggs

Ingredients
1 cup plus 1 tbsp butter, softened
8 oz softened cream cheese
3 lb confectioners sugar
8 ounces semisweet chocolate
2 tbsp melted paraffin
1/4 tsp vanilla extract

Directions
Beat 1 cup butter and cream cheese in a mixing bowl until light
Add confectioners sugar gradually, beating until light and fluffy
Shape into eggs

Combine remaining ingredients in a double broiler
Heat over hot water until melted; blend well
Dip eggs into chocolate to coat and place to cool on waxed paper
Let stand until set
Yields 8 dozen

Popovers

Ingredients
4 eggs
2 cups milk
2 cups flour
1 tsp salt

Instructions
Beat eggs, add flour, milk and salt
Pour into greased muffin pan 3/4 full
Bake at 450 for 20 minutes then reduce heat to 350 for 15 to 20 minutes until brown

Cottage Pudding with Lemon Sauce

Ingredients
1/4 cup shortening
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/3 tsp salt
1 cup milk

Instructions
Cream shortening, gradually adding sugar then beating egg.
Sift flour, baking powder and salt.
Add them to the mixture
Pour into rectangular cake pan - guessing 12X13, but there isn't a note.
Bake 350 for 30 minutes.

Lemon Sauce
1 cup boiling water
4 tbsp sugar
2 tbsp corn starch
2 tbsp butter
2 tbsp lemon (she always added a little more to taste)
Bring water to a boil and add cornstarch until moistened with a little cold water stirring while cooking
Cook for 3 minutes and then add lemon juice and butter

Buttercream Frosting

Ingredients

• 1 - (1-lb.) pkg Confectioners Sugar (approx. 3 3/4 cups)
• 1/2 cup - butter or margarine, softened
• 3 to 4 tablespoons milk
• 1 teaspoon – vanilla

Directions

• Combine in large bowl, with mixer at low speed, confectioners'' sugar, butter, milk and vanilla.
• Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.
• Makes enough to fill and frost 2-layer cake, 13x9x2-inch sheet cake, or 24 cupcakes.

Lemon Bars

Ingredients
1 cup butter or margarine
1/2 cup powdered sugar
2 cups flour
1/4 tsp. salt

Directions
Blend together all ingredients and press into well-greased 12X14" pan.
Bake 20 minutes at 325

Topping
4 eggs, slightly beaten
2 cups sugar
4 Tbsp flour
4 Tbsp lemon juice
grated rind of 1/2 lemon
Mix together; pour over baked mixture
Return to oven for 25 minutes at 325
Cut into squares while warm and sprinkle with powdered sugar

Fudge Sundae Pie

Ingredients

1 cup Pet Evaporated Milk

1 cup (6 oz.) semi-sweet chocolate pieces

1/4 teaspoon salt

1 cup miniature marshmallows

30 vanilla wafers

1 quart vanilla ice cream, softened slightly

Almond halves

Directions

In a heavy 1-quart sauce pan combine evaporated milk, chocolate pieces and salt. Stir over low heat until chocolate melts completely and mixture thickens.

Remove from heat. Add marshmallows. Stir rapidly until marshmallows melt and mixture is smooth. Cool to room temperature.

Line bottom and sides of a 9-inch pie plate with vanilla wafers.

Spread half of ice cream over wafers. Cover with half of chocolate mixture. Repeat with rest of ice cream and chocolate.

Garnish with almonds. Freeze until firm, at least 5 hours. Note: For quick freezing, place pie directly on freezer shelf. If pie freezes too hard, let stand at room temperature 5-10 minutes before serving. Serves 8 to 10.

Corn Fritters

INGREDIENTS

3 cups oil for frying

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon white sugar

1 egg, lightly beaten

1/2 cup milk

1 tablespoon shortening, melted

1 (12 ounce) can whole kernel corn, drained

DIRECTIONS

Heat oil in a heavy pot or deep fryer to 365 degrees

In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Pineapple Upside Down Cake

Ingredients for top layer *read through recipe first*
1/4 cup butter or margarine
1/2 cup brown sugar
1 eight ounce can pineapple slices
Maraschino Cherries

Directions for top layer
Melt margarine or butter (you can do this in the oven on 350 in the 9X13 pan that you will use)
Add brown sugar to the butter and mix then smooth out over the entire baking dish
Line pineapples in a single layer all over the bottom and place a cherry in the middle of each slice.

Cake Ingredients
1 and 1/2 cup cake flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/3 tsp shortening
1 egg
3/4 cup milk
1 tsp vanilla

Directions for cake
Put all ingredients in a bowl and beat for 3 minutes then spread batter over the pineapple and brown sugar mixture
Bake at 350 for 40 minutes.

Let cool for about 10 minutes and then flip onto platter. Serve warm or at room temp.

Meltaway Cookies

Ingredients
1 cup butter or margarine softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups Softasilk cake flour
1/4 tsp salt
Powdered sugar


Directions
Preheat oven to 400 degrees
Mix butter, 1/2 cup powdered sugar and vanilla thoroughly
Stir in flour and salt
Drop dough by rounded teaspoonfuls about 1 inch apart (do not flatten) onto ungreased cookie sheet.
Bake until set , but not brown about 8 minutes
I believe that she also rolled them in powdered sugar
Makes approximately 4 dozen

Marshmallow Fudge-Kins

Ingredients for cake
3 squares unsweetened chocolate
2 sticks of butter
2 cups sugar
1/2 cup flour
1 tsp. baking powder
1 cup broken nuts
2 tsp vanilla
4 Eggs

Ingredients for topping
1 stick of butter
2 squares unsweetened chocolate
5 and a half ounce can of evaporated milk
1 cup sugar
1 pound box confectioner sugar
1 tsp vanilla
6 ounces mini marshmallows

Directions
Preheat oven to 325
Grease 9X13 inch baking pan.
Melt chocolate and butter in a double boiler
Beat eggs until foamy
Add sugar and beat well
Add remaining ingredients and chocolate
Bake for 35 minutes

Topping
Melt butter in top of double boiler with 2 squares of chocolate
Add evaporated milk and sugar - cook until well blended
Beat in confectioners sugar and then add vanilla
As soon as cake is removed from oven, cover with mini marshmallows and pour on hot icing.
Wait one day (can you believe this) and then cut into 24 squares.

Breakfast Nuggets

Ingredients
1/2 pound mild pork sausage, uncooked
1/2 pound sharp cheddar cheese, grated
1 and 1/2 cups all-purpose baking mix

Directions
Using your hands, combine sausage and cheese in a large bowl
Add all-purpose baking mix; mix well with hands
Shape into 1 inch balls and place on cookie sheet
Bake in preheated oven at 375 for 10 minutes or until brown
Serve warm

Makes approximately 40 balls

Mayo Biscuits

Mix 2 cups of self rising flour, 1 cup of milk and 3 tablespoons of mayo.
Bake in 450 degree oven until brown

3 Layer Fresh Coconut Cake

Ingredients
3 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
1 lb box confectioners sugar
4 egg yolks (beat well)
1 cup milk
1 tsp vanilla
2 or 3 cups fresh coconut (remember Grandmom did this with real coconuts and a grater)
3/4 cup coconut milk
4 egg whites

Directions
Sift flour then measure out 3 cups
Then sift together flour, salt, baking powder - Three Times
Cream butter and sugar then add egg yolks
Add one cup of milk and vanilla into the batter
Beat egg whites until stiff and then fold into batter with one cup of coconut and 1/4 cup coconut milk. Divide batter into 3 round cake pans.
Bake at 375 for 25 minutes
When cake cools, sprinkle with 1/2 cup of coconut milk over all 3 layers

7 minute icing
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Icing between layers and then top and sides.
Cover with coconut on top and sides.

Homemade Irish Cream Liqueor

Ingredients
1 3/4 cups of your favorite liquor (Irish Whiskey brand, brandy, rum, bourbon, scotch) - Grandmom used Baileys and only 1 cup.
14 ounces sweetened condensed milk (not evaporated)
1 cup or 1/2 pint of whipping or light cream
4 eggs
2 tbsp chocolate flavored syrup
2 tsp instant coffee
1 tsp vanilla extract
1/2 tsp almond extract

Directions
In blender mix all ingredients and blend until smooth
Serve over ice
Store for 1 month in fridge
Makes about 5 cups

Garlic Bread

Ingredients
1 loaf bread or you can use the frozen dough balls
1/2 cup butter or margarine
1 tablespoon beaten egg
1 tablespoon fresh parsley or 1 tsp parsley flakes
1 tsp garlic powder

Directions
Cut bread into 15 slices and roll into balls
Combine melted butter parsley, egg and garlic
Dip balls into mixture
Put into a greased loaf pan
Let rise and then bake at 350 for 20-25 minutes

Drop Doughnuts

Ingredients
1 egg beaten
1/2 cup sugar
1 tbsp melted butter
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 1/2 cups all purpose flour
2 tsp baking powder

Directions
Sift flour and baking powder and add remaining dry ingredients
Mix egg, sugar, butter and milk
Add dry ingredients and mix
Drop by teaspoonfuls into hot fat, cooking 5 minutes at a time
Turn as soon as they come to surface
When golden brown on both sides, lift with fork and drain on paper towel
When slightly cooled shake in a bag with powdered sugar

Banana Split Cake

Ingredients
2 sticks margarine
2 cups crushed graham cracker crumbs
2 cups powdered sugar
2 bananas
1 can crushed pineapples
1 large tub Cool Whip
Maraschino cherries
Walnuts chopped (optional)

Directions
Melt 1 stick of margarine - mix with 2 cups of graham cracker crumbs
Pat into a 9X13 inch baking dish
Mix 2 eggs, 2 cups of powdered sugar and 1 stick of margarine - beat together 10 minutes
Add 1 can of crushed pineapples (drained)
Cover with cool whip and sprinkle top with cherries and nuts.

Pina Colada Cake

Ingredients
1 box white cake mix
1 4 ounce package instant coconut cream pudding
1/2 cup Flaked coconut
4 eggs
1/2 cup dark rum
1/2 cup water
1/4 cup oil
8 ounce tub Cool Whip
8 ounce can crushed pineapple

Directions
Mix cake mix, eggs, rum, water and oil
Divide into 2 nine inch cake pans
Bake at 350 for 25 - 30 minutes

Frosting
Mix 4 ounce package of pudding with one 8 ounce tub cool whip and 8 ounces crushed pineapple
Spread between the layers and sides
Sprinkle with cocunut