Grandmom's Kitchen

Jalapeno Jelly - Deeni

2010-12-29T12:35:00.001-08:00

Notes: 1 cup = 2 seven ounce cans whole jalapenos; 1 cup = 3 green peppers
This is great poured over cream cheese and served with crackers.

1 cup green peppers seeded
1 cup canned jalapenos seeded
6.5 cups sugar
1.5 cups white vinegar
1 bottle or package of Certo

Dice green peppers and jalapeno as fine as possible or use food processor. Put all ingredients except Certo into a large pot and bring to a boil stirring constantly. Reduce heat and simmer 10 minutes. Remove pot from heat and pour in Certo. Continue to stir mixture with a wooden spoon until it obviously begins to thicken, about 15-20 minutes. It is esstial to keep stirring the mixture to prevent it from forming a "tough skin" on the top. Pour into sterilized jelly jars and seal with a screw cap - do not use paraffin. You may add a little green food coloring for color. Refrigerate.

Crockpot Apple Butter: Kristyn

2010-12-23T05:29:00.000-08:00

6 quarts of peeled and cored apple slices put into a crock pot

4 cups sugar (give or take depending on how sweet your apples are)

2 teaspoons Cinnamon

1/2 tsp salt

1/4 tsp ground cloves

and a little nutmeg

Mix in your crock pot cook on high for 1 hour then low for 9-11 hours
Put into mixer and blend until it's the consistency you like.
Put back into crock pot and cook it on low until its at a consistency you like.

Potatoes O'Brien Breakfast Casserole - Kristyn

2010-12-17T05:09:00.000-08:00

Potatoes O'Brien Breakfast Casserole

Ingredients:

7 eggs
1 cup milk
3 1/2 cups shredded cheddar cheese
3 1/2 cups potatoes O'Brien
2 cups cubed cooked ham (can subs Bacon or sausage)
1/2 teaspoon salt
1/2 teaspoon ground mustard

Directions:

1. Brown potatoes and place in a single layer in a greased 9X13 baking dish.

2. Sprinkle with cheese and ham.

3. In a bowl, beat eggs, milk, salt and mustard. Pour over ham.

4. Cover and bake at 350'F for 1 hour.

5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.

Crab Dip

2010-12-14T14:04:00.000-08:00

Ingredients
1 lb lump crab meat
1 and 1/2 cups cream cheese room temp
1 tbsp lemon juice
1 tbsp Old Bay
1/4 tsp garlic powder
1/2 tbsp Worcestershire
dash pepper
1 tbsp horseradish
1 tbsp dry white wine
1 pack 3 cheese gourmet cheese and save 1/3 for top

Combine all ingredients except for crab meat and then gently fold in crab
Sprinkle with Paprika if desired

Bake at 375 till bubbly about 20-25 minutes

Sugar and Spice Pecans - Deeni

2010-12-07T12:52:00.001-08:00

Sugar and Spice Pecans

3/4 cup sugar
1 egg white
3 teaspoon water
1 heaping teaspoon ground cinnamon
1/4 heaping teaspoon ground allspice
1/4 heaping tsp ground cloves
1/4 heaping tsp ground nutmeg
8 cups pecan halves

Combine first eight ingredients in a large bowl; mix well and then add pecans; stir until coated and then spread only a greased 15X10X1 inch jelly roll pan.

Bake at 275 for 50-55 minutes.
Remove to wax paper while warm and cool
Store in air tight container.

Butter Toffee: Kristyn

2010-12-07T07:54:00.000-08:00

Butter Toffee

Ingredients

16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
1 teaspoon Vanilla Extract
16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

Remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

Peanut Butter Cup Cookies (Hubby's Favorite)

2010-11-30T10:52:00.000-08:00

Peanut Butter Cup Cookies:

Ingredients:

2 1/2 cups (325 grams) all purpose flour

1 tsp baking soda

1/2 teaspoon salt

1 cup (226 grams) unsalted butter room temperature

3/4 cup (160 grams) light brown sugar

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tbsp of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.

Coconut Macaroons - Kristyn

2010-11-30T10:47:00.000-08:00

Coconut Macaroons

Ingredients
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

Directions

Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Cabbage Rolls: Kristyn

2010-10-28T12:09:00.001-07:00

Ingredients

2 cups Uncooked Long Grain Rice
1 whole Head Of Green Cabbage
1 Tablespoon Olive Oil
½ whole Medium Onion, Finely Diced
1 clove Garlic, Finely Minced
½ pounds Hamburger
Salt And Pepper, to taste
1 can (14.5 Oz.) Tomato Sauce

Cook the rice according to package instructions. When done, set it aside.

Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife and remove any damaged outer leaves. Add the head of cabbage to the boiling water. Once the leaves start to soften, use tongs to gently peel away the leaves, trying hard to keep each leaf whole. Blanch cabbage for about 5 minutes until leaves start to soften. Remove cabbage from the heat and strain in a colander.

To make the filling add olive oil to a large frying pan. Saute onion over medium high heat about 5 minutes, add garlic and cook for about 1 minute. Add the hamburger and cook until brown. Salt and pepper to taste.

Remove from heat and mix hamburger mixture with the cooked rice in a large bowl. The key to this dish is to really add flavor with salt and a generous amount of pepper to taste– don’t under season or you will have bland cabbage rolls…. not good. Season baby, season!

Once the cabbage leaves are cool you can add the filling. Use as many of the cabbage leaves as possible until you get to the center of the head of cabbage, where the leaves are white and too small to use. If desired, you can carefully cut away the large center vein from each leaf. Spoon the filling into each leaf and wrap like a package.

Place the rolls touching each other in a 9″ x 13″ casserole dish. Pour the can of tomato sauce over the top.

Cover tightly with foil. Place in a 325 degree oven for 2 hours or a 300 degree oven for 3 hours.

Serve warm.

Makes about 12 rolls.

Short Cut Lasagna: Kristyn

2010-10-28T11:56:00.001-07:00

Short Cut Lasagna

Ingredients:
1 Box of Lasagna noodles
1 24 ounce bottle Prego Traditional Sauce (need sweeter sauce) *Use a larger bottle if you like your lasagna saucy. *When doubling the recipe, the 67 ounce bottle of Prego from Costco, it is perfect for making two pans
1 lb. Mild Italian Sausage or Hamburger (or 1/2 lb of each)
1 lb. shredded Mozzarella
1 pint Ricotta or cottage cheese
2 eggs, beaten
3/4 cup grated Parmesan cheese
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano

Directions:

Precook the Lasagna noodles al dente. Or buy noodles that don’t require precooking.

For the red sauce:
1. Brown the sausage and hamburger.
2. Add the Prego sauce
3. Simmer over low heat until until needed -if gets too thick add a little water to loosen it up.

For the ricotta layer, mix together:
2 beaten eggs
Two cups of Ricotta or cottage cheese
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp pepper
1/2 cup grated Parmesan cheese

In your pan layer:
A little sauce
Noodles
Cottage cheese mixture
Shredded mozzarella
Meat sauce
Noodles
Cottage cheese mixture
Shredded mozzarella
Meat sauce
Noodles
Cottage cheese mixture
Shredded mozzarella
Meat sauce
Top with remaining cheese, remaining Parmesan cheese, and sprinkle with 1/2 tsp. dried basil and 1/2 tsp. dried oregano

Cover pan with foil. Cook at 350 degrees for 1 hour.

CHICKEN AND BROCCOLI: Janice

2010-07-29T13:25:00.000-07:00

CHICKEN AND BROCCOLI: Janice

4 large chicken breasts (cooked and cut)
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon curry ( I add a little curry and taste )
4 oz mushroom (jar)
13 oz evaporated milk
10 oz broccoli
1 cup shredded Monterrey Jack Cheese

Directions
Sauté onions in butter and remove from heat
Stir in flour and spices
Drain mushrooms and reserve liquid (I don't like jar mushrooms. So I use the liquid, but I replace the jar mushrooms with real sliced mushrooms)
Add water to the mushroom liquid to make 1/2 a cup
Gradually add to flour mixture.
Blend in evaporated milk and mushrooms
Cook until mixture thickens (Stir)
Preheat oven 375
Layer chicken in a 13" X 9" pan. Put broccoli on top of chicken. Pour the sauce on top and add the cheese. Bake for about 20 min. or until golden brown and bubble.

Baked Custard

2009-02-28T19:32:00.000-08:00

Ingredients

3 beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 tsp. vanilla
Ground nutmeg or cinnamon optional - Grandmom used nutmeg

Directions

Combine eggs, milk, sugar and vanilla.
Beat till well combined not foamy.
Place 6 ounce custard cups or one 3 1/2 cup souffle dish in an 8X8X2 inch baking dish on an over rack.
Pour mixture into custard cups or dish.
Sprinkle with nutmeg or cinnamon.
Pour boiling water into baking dish to a depth of 1 inch.
Bake at 325 for 30-45 minutes for custard cups (50-60 minutes for dish) or until a knife inserted in center comes out clean.
Serve warm or chilled.
If desired loosed with a knife and invert onto a dish.

Apple Dumplings

2008-08-28T15:18:00.000-07:00

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

2008-08-28T15:10:00.000-07:00

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

2008-08-20T19:11:00.000-07:00

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

2008-08-20T19:01:00.000-07:00

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

2008-08-18T05:18:00.000-07:00

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

2008-08-18T05:06:00.000-07:00

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

2008-08-18T04:55:00.000-07:00

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

2008-08-18T04:46:00.000-07:00

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

2008-08-18T04:41:00.000-07:00

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

2008-08-17T19:35:00.000-07:00

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

2008-08-17T18:51:00.000-07:00

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

2008-08-17T18:42:00.000-07:00

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

2008-08-17T18:23:00.000-07:00

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

2008-08-17T13:11:00.000-07:00

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

2008-08-17T13:04:00.001-07:00

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

2008-08-15T04:32:00.000-07:00

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

2008-08-15T04:26:00.000-07:00

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

2008-08-14T06:35:00.000-07:00

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

2008-08-13T13:54:00.000-07:00

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

2008-08-13T13:48:00.000-07:00

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

2008-08-12T19:16:00.000-07:00

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

2008-08-12T19:01:00.000-07:00

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

2008-08-12T18:00:00.000-07:00

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

2008-08-11T18:53:00.000-07:00

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

2008-08-11T18:36:00.000-07:00

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

2008-08-11T18:34:00.000-07:00

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

2008-08-11T18:27:00.000-07:00

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

2008-08-11T18:15:00.000-07:00

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

2008-08-11T18:07:00.000-07:00

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

2008-08-11T18:02:00.000-07:00

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

2008-08-11T17:57:00.002-07:00

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

2008-08-11T17:57:00.001-07:00

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