Chocolate Cream Filling (for pie)

Large Recipe:
1 cup sugar
3 Tlbs. cornstarch
1/8 tsp. salt
2 cups scalded milk
1 tsp. vanilla
1-1/2 squares baking chocolate, chipped
2 egg yolks

Small recipe:
1/4 cup sugar
3/4 tsp. cornstarch
a few grains of salt
1/2 cup milk, scalded
1/4 tsp. vanilla
3/8 square chocolate, chipped
1/2 egg yolk

Head chipped chocolate with milk, as it is scalding.  Combine the hot milk mixture, stirring slowly, with sugar, cornstarch, and salt, made into a paste with cold water (what cold water?????).  Cook for 15 minutes, stirring constantly, until thickened and well flavored, and spoon leaves a mark in ght mixture.   Stir into beaten egg yooks and reheat.  Add flavoring and cool.  Fill crusts.  Cover with meringue.

Walnut Slabs

1/2 cup brown sugar
1 cup flour
1/2 cup butter

Mix to crumble mass and pat into cake pan.  Bake at 375˚ oven for 10 minutes.  Cool for 5 minutes.
Mix:
1 cup brown sugar
2 eggs
1 tsp. vanilla
Beat slightly.  Sift:
3 Tlbs. flour
11/2 tsp. baking powder
1/4 tsp. salt
1 cup cocoanut
1/2 cup nuts

Pour over and bake for 25 minutes.

Crunchy Bars

1 cup sugar

1/2 cup cream

1 cup light corn syrup

2 cups Rice Krispies or Post Toasties

5 cups Corn Flakes

2 cups salted peanuts (or 1 cup)

Boil sugar, cream and syrup to soft ball.  Add this to the other ingredients.  Stir and put into a cake pan, well greasted.  Pack into the pan.  Cut into squares.

Cocoanut Checkerboard

2 Tlbs. butter
3 tsp. water
1 tsp. vanilla

Melt together in a pan.  Add:
2 cups sifted powdered sugar
1/3 cup dry milk.

Mix in:
3 cups cocoanut.
If it is too dry, add a little water.  Spread in the bottom of a 9' pan.

Melt:
6 oz. chocolate chips
Remove from head and add:
1/4 cup dry milk.

Spread on top of cocoanut mixture.  Let cool for 1/2 hour.  Cut into squares and arrange on a plate, some right side up and some bottom side up.

Blueberry Squares

1 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
1 ca fruit pie filling

Cream butter and sugar.  Add eggs, one at a time.  Beat well after each egg.  Add extracts and flour.  Mix well.  Spread about 3/4  of the batter in a 9 x 13" cake pan, well greased.  Spread pie filling over the top.  Spoon the rest of the batter over the top, here and there.  Bake at 350˚ oven about 45 minutes.  Cool and cut into squares.

Pumpkin Dessert (from Shirley)

1 -1 lb. package marshmallows
1 can pumpkin (pie sized can)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 lage package Dream Whip (2 cup)
2 cups crushed graham crackers
1/4 cup brown sugar
1/2 cup melted butter

Melt in a double boiler:  marshmallows, pumpkin, cinnamon, ginger, and salt.  Stir until smooth.  Cool for 1 hour.  Add whipped Dream Whip.

Crush graham crackers and add brown sugar and butter.  Pat about 3/4 of the mixture in the bottom of a cake pan. (9 x 13").  Put in pumpkin filling and cover with remaining crumb mixture.  Chill and serve with whipped  cream.

Chocolate Toffee

1 cup chopped pecans or walnuts (optional)
1/2 cup butter
3/4 cup light brown sugar
1-6 oz. package chocolate chips.

Spread nuts over bottom or 8 inch square pan.  (you can double the recipe for a larger pan).  Combine butter and brown sugar in a saucepan.  Bring to a boil for 7 minutes, stirring constantly.  Pour immediately over nuts.  Allow to stand for a few minutes.  Sprinkle chocolate pieces evenly over the candy.  Cover pan with a bread board to keep in the heat.  When chocolate pieces are melted, spread evenly.  Break into pieces.

Carmels

1 cup butter
2-1/2 cup brown sugar
dash of salt
1 cup light corn syrup
1 can Eagle's Brand Milk
1 tsp. vanilla

Combine all ingredients in a sauce pan. Bring to a firm ball stage - 12-15 minutes over medium heat.  Pour into a buttered pan.  Cool

Peach Dessert

1 large can peaches.

Put in 9 x 13" pan.
Spread a butter brickle cake mix on top.
Drizzle on top:
1/2 cup butter, mixed with 1 tsp. almond flavor and 1/2 tsp. butter flavor

Bake 30 or more minutes at 350˚.

Yum Yum Bars

2/3 cup Carnation milk
1-1/2 cup sugar
2 squares unsweetened chocolate
salt
3 Tlbs. butter
 vanilla.

Cook until like chocolate pudding.  Let cool.

Grind 22 graham crackers.

Pour chocolate over crushed graham crackers and 1/4 (16 ounce) package  marshmallows.
Roll into balls and roll in nuts or cocoanut.

Blarney Stone Bars

The recipe says it came from Aunt Libbie. I remember Mom making these in the 1970's and early 1980's a LOT.

4 eggs, separated
1-1/2 tsp. baking powder
1/2 cup boiling water
1/2 tsp. salt
1 cup sugar
1 cup flour
1 tsp. vanilla

Beat 3 egg yolks.  Add sugar and beat well.  Add vanilla and salt, baking powder and flour.  Add the hot water and beat well.  Fold in 4 egg whites, beaten stiff.  Pour into a greased and floured 12 x 15" cookie sheet.  Bake 30 minutes at 350˚.  When cool frost with:

2-1/2 cups powdered sugar
1 egg yolk, beaten
1/2 cup soft butter
1 tsp. vanilla

Mix together and spread on bars.  Cover with crushed nuts.

Texas Corn Casserole

from Aunt Ann

1 can whole kernel corn - drained
1 can cream style corn
2 eggs
 1 stick melted butter or margarine
8 oz. sour cream
1 pkg. Jiffy corn bread or muffin mix.

Bake in a shallow pan for 30 minutes or until brown on top.  Test with toothpick.

350˚ oven - bake more than 30 minutes.

Sorry - this is the way she wrote the instructions.

Dream Bars

This is for an 8 x 8" pan.  It says to double the recipe for a 9 x 13" pan.

1 cup flour
1/2 cup butter
1/2 cup brown sugar

Mix and pack in the pan.  Bake 10 minutes at 350˚ then mix:
1 cup brown sugar
2 eggs
2 T. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 cup chopped nuts
1 cup coconut (Mom wrote 1-1/2 next to this)

Put on top and bake until don - about 15 minutes more.

from Lucille Weber

Aunt Katherine's Applesauce Cake

2 cups sifted cake flour

1 tsp. soda

1 tsp. cinnamon

1 tsp. vanilla

3/4 tsp. cloves

1/2 tsp. allspice

1/2 tsp. salt

1/2 cup shortening

1-1/3 cup brown sugar, packed

1 egg

1-1/2 cup unsweetened applesauce (if using sweetened applesauce reduce the sugar)

1 cup nuts (optional)

1 cup raisins

1 cup dates, chopped

Cook raisins a few minutes, then add dates to soften. Raisins and dates should be thick (I assume this means not using much water to cook them). Let stand a few minutes to cool.

The directions stop here - I assume you mix the ingredients and bake.

Grandma Pete's Date Nut Bread

I remember Grandma making this when I stayed at her house in town.

1 T butter

3/4 cup sugar

2 eggs

salt

1 cup cut dates

1 cup chopped walnuts

1 cup hot water

1 tsp. soda

1 tsp. baking powder

1-2/3 cup flour (scant)

Pour boiling water over dates. Add soda and let simmer 3 or 4 minutes. Cream sugar and butter. Add eggs, date mixture (cooled), flour, baking powder and salt. Bake in 350˚ oven for 1 hour.

Chocolate Fudge Cake

This was a staple in our school lunches - peanut butter sandwiches, an apple or banana and this cake. The card says the recipe came from Francis Pirkl.

1/2 cup shortening

1-1/2 cup sugar

2 eggs

2 cups flour

1 tsp. baking soda

1 tsp. baking powder 1/2 tsp. salt

1 cup sour milk

1/2 cup cocoa powder

1/3 cup hot water.

Cream shortening. Add sugar and beaten eggs. Sift flour, baking powder and salt together and add to mixture. Add soda to sour milk. Mix cocoa and hot water to smoothen mixture. Add to cake batter.

No baking instructions - I think we always baked at 350˚ oven. Yes, the word "smoothen" is written on the original card. It also says "make very often" on the bottom of the card.

Apples to Can

This was the applesauce we always ate. We didn't mush the apples - the sauce was chunky.

Wash, peel, quarter and core the apples. Drop the quarters into boiling syrup, made with 1 part sugar to 1 part water and boil until tender. Add the grated yellow rind of 1 lemon for each 2 quarts of apples. Boil apples a few minutes longer. Pack into hot jars, fill with boiling syrup and seal immediately.

Carmel Apples

Homemade carmel apples! When we would beg to buy them at the football games (back during day games when the whole school went to the game because it was during the school day - no lights on the football field) Mom would make these, using the apples from our trees. If we didn't have sticks we saved from popsicles we stuck forks in the apples instead.

1 cup sugar

1/2 cup white Karo syrup

1 small can condensed milk

Put sugar, syrup and milk in a heavy kettle. Stir to blend well. Heat slowly until sugar is melted. Boil to firm ball stage (242˚). Select small apples free from blemishes. Wash and dry thoroughly. Stick firmly on wooden skewers. Dip apples in caramel mixture, twirl to get rid of surplus coating and make smooth. Stand apples in holes in a heavy board that will permit drying without marring coating or place on buttered platter. If coating becomes too hard for dipping, add a little condensed milk and reheat. The caramel should be kept quite hot so that coating will not be too heavy.

Refridgerator Pickles

2 cups vinegar

1-1/2 cup sugar

1/3 cup salt

2-3 slicing onions, sliced

Heat brine and pour over sliced cucumbers and onions. Store in refridgerator.

Open Jar Dill PIckles

Use a 3-4 gallon crock.

Wash cucmbers. Line the bottom or the crock with clean grape leaves then layer the cucumbers with dill. Cover with brine:

30 cups water

5 cups vinegar

2 cups salt

1 T. powdered alum

Boil mixture. Pour over cucumbers. Cover with dill and grape leaves. Weigh down with a plate covered with a quart jar filled with water to weigh the plate down (Mom used a big rock)

Cover the crock and leave for about 2 weeks.

Green Pepper Pickles

This was one of my dad's favorite pickles. There is no dill in the jars, instead you use green pepper and the brine is saltier.

1 quart water

1/2 cup vinegar

3 T. sugar

1/2 cup salt

Put onions and green peppers in jars and pack with cucumbers. Heat the brine ingredients and pour over cucumbers in jars. Seal and hot water bath.

Grandma Klecker's Dill Pickles

When I was a kid I could eat these by the jar (probably still could!). All of the cousins at Grandma Klecker's house would fill up on these pickles.

3 cups water

1/2 cup vinegar

3 T. salt

3 T. sugar

Put dill and onions in scalded jars and pack with cucumbers. Head the brine ingredients and pour over the cucumbers in the jars. Seal and hot water bath.

Play Dough

Mom would make batches of this for us to play with.

1 cup flour

1/2 cup salt

2 tsp. cream of tarter

1 cup cold water

1 T vegetable oil

MIx all ingredients and cook on low head for 3 minutes. Cool. Add food coloring.

Tomato Juice Cocktail

Mom made hundreds of quarts of this. When Dad developed heart disease she used the powdered spices instead of the salts. I am including the ingredients for both ways.

6 quarts tomato juice

3/4 cup sugar (I cut it down to 1/2 cup sugar)

3 T salt

3 tsp. celery salt (or 1 tsp. celery powder)

2 tsp. onion salt (or 1 tsp. onion powder)

1 tsp. garlic salt (or 1/2 tsp. garlic powder)

Process 15-20 minutes in a hot water bath

Lazy Daisy Cookies (no bake)

These were a common cookie while I was growing up. Very easy to make.

2 cups sugar

1/2 cup butter

1/2 cup milk

4 T. cocoa

Boil hard for 1 minute. Remove from heat. Add:

1 tsp. vanilla

1/2 cup peanut butter

3 cups oatmeal

Stir until cool and drop onto waxed paper.

Grandma Klecker's Spice Cake and Pinachi Frosting

Oh my gosh - I found Grandma's Spice Cake recipe! When we went to visit her on Sundays she always had a big white enamel dishpan of popcorn popped on her kitchen wood stove and she would serve Spam sandwiches with canned raspberry sauce, her amazing home canned dill pickles (recipe in this collection) and this spice cake with carmel frosting.

Cake:

2 eggs

2/3 cup milk

1-1/3 cup white sugar or 1-1/2 cup brown sugar

3/4 tsp. nutmeg

1/4 tsp. cloves

2 cups flour

1/3 cup fat

3/4 tsp. cinnamon

1/2 tsp. salt

3 tsp. baking powder

Add the spices to the flour mixture. Add to the liquids. These are all the directions that are written out.

Easy Pinachi Frosting

Melt in sauce pan:

1/2 cup butter

Stir in:

1 cup brown sugar, packed

Boil and stir over heat 2 minutes. Stir in:

1/4 cup milk

Bring to a boil, stirring constantly. Cool to lukewarm or 120˚.

Gradually stir in:

1-3/4 to 2 cups sifted powdered sugar

Place bowl in ice water. Stir until thick enough to spread.

Sufficient for 2 small or 1 large 9 x 13" cake.

Good for spice layer or chocolate cake.

Zucchini Bread

3 eggs

2 cups zucchini, grated with rind

2 cups sugar

1 cup cooking oil

1/4 tsp. pepper

1 tsp. salt

2 tsp. baking soda

2 tsp. vanilla

2 tsp. cinnamon

2 cups flour

1 cup raisins and nuts (optional)

Beat eggs, sugar, oil and squash together. Add dry ingredients to egg mixture. Add vanilla and nuts. Bake in greased and floured loaf pans at 350˚ for 1 hour.

Makes 2 loaves

Fudge Frosting

This is a boiled chocolate frosting recipe.

2 cups sugar

4 T. butter

6 level T. cocoa powder

1/2 cup milk

Mix all ingredients together and bring to a boil. Boil 1 minute. Remove from heat and beat until it begins to thicken. Spread on cake.

Grandma Pete's Farmer Cabbage

1 small head of cabbage cut fine

1 rounded T. butter

1 egg, beaten

1/2 cup sour cream

2 T. vinegar

1 rounded tsp. sugar

salt and pepper to taste

Cook cabbage in butter over low flame. Do not add water. Mix the egg, sour cream, vinegar, sugar, salt and pepper together. When ready to serve pour these ingredients over the cabbage and mix. Add more sugar or vinegar to taste.

Grandma Pete's Butterscotch Pie

1-1/2 cup brown sugar

1/2 cup milk

2 eggs, seperated

1 cup milk

1 T. flour

MIx sugar and butter together on the stove. Pour in milk and let boil. MIx milk, flour and egg yolks together and put in mixture. Put in baked pie shell. Use the egg whites for a meringue.

Pie Crust

1-1/2 cup flour

1 tsp. salt

1 tsp. baking powder

1/2 cup lard

6-8 T cold water

Mix dry ingredients. Cut lard into the flour mixture with a fork until crumbly. Add as much cold water as needed to make a soft dough. Be careful not to add too much. Form pie crusts.

Rhubarb Cake

This is the rhubarb cake recipe I remember making most.

1-1/2 cup brown sugar

1/2 cup shortening

1 egg (beaten)

1 cup sour milk

1 tsp. baking soda

2 cups flour

1-1/3 cup finely chopped rhubarb

Mix sugar and shortening. Add beaten egg, salt, milk and vanilla to the creamed mixture. Add flour and rhubarb. Pour into 9 x 13" pan. Sprinkle the top with 1/4 cup white sugar mixed with 1 tsp. cinnamon. Bake 40-45 minutes at 350˚.

Popcorn Balls

We made these in the fall.

Pop:

1/2 cup corn unpopped (makes about 6 cups popped corn)

Sprinkle it with 1/2 tsp. salt. Prepare the syrup. Stir it slowly into the popped corn until every kernel is coated. Shape the corn lightly into balls with slightly buttered hands as soon as it is cool enough to handle.

Syrup:

Stir until sugar is dissolved:

2/3 cup sugar

1/2 cup water

2-1/2 T. white corn syrup

Boil these ingredients without stirring to the firm ball stage (248˚). Add and cook nearly to the hard ball stage (290˚):

1/8 tsp. salt

1 tsp. vanilla

1/3 tsp. vinegar

Divinity

This was what we gave our teachers for a Christmas gift every year. Sometimes we also gave a pretty handkerchief with it.

Stir over slow heat until the sugar is dissolved:

2-1/2 cups sugar

1/2 cup water

1/2 cup light corn syryp

Cook these ingredients quickly to the soft ball stage (238˚).

Whip until stiff:

2 egg whites

1/8 tsp. salt

Pour the syrup over the eggs in a thin stream while beating constantly. When all the syrup has been added place the bowl containing the candy over hot water. Beat the candy until it sticks to the bottom and sides of the bowl and stands up in peaks. Remove it from the fire. Add:

1-1/2 tsp. vanilla

1 cup chopped nuts (optional)

Drop it by teaspoons onto waxed paper.

Custard Pudding

We made this a lot. When we had lots of bananas, we would slice bananas into it for dessert.

2 cups milk, scald

1/8 tsp. salt

3 eggs

1/4 cup sugar

1/2 tsp. vanilla.

Beat eggs. Add sugar and salt. Stir and slowly add hot milk. Cook in a double boiler, stirring until mixture thickens. Chill. Add flavoring.

7 Minute Frosting

This frosting was used on all of our birthday cakes. A white, fluffy frosting.

2 cups white sugar

1/2 cup water

3 egg whites

1 tsp. vanilla

Sir sugar and water until dissolved. Boil until thread stage or 246 degrees F. with thermometer. Slowly pour mixture (while hot) into stiffly beaten egg whites. Beat Constantly. Add flavoring.

Carmel Frosting

We made either chocolate frosting, 7 minute frosting or this carmel frosting for cakes. We put this frosting on spice cakes or applesauce cakes. Grandma Klecker used to also use a similar frosting for her cakes. Her recipe is with the Spice Cake recipe I posted.

1-1/2 cups brown sugar (well packed)

1/2 cup white sugar

1 cup milk

1 T butter

1/2 tsp. vanilla

Boil sugar and milk until mixture reach soft ball stage. Add butter and remove from fire. Cool until lukewarm, beat until creamy.

Butterscotch Bars

I remember making these bars a lot.

1/4 cup butter

1 cup light brown sugar, packed

1 egg

1 cup flour

1/8 tsp. salt

1 tsp. baking powder

1 tsp. vanilla

Melt butter, then stir in sugar. Add egg and beat briskly, then add flavoring. Add remaining ingredients, blended together. Spread in oiled cookie sheet and bake at 325˚ oven. Cut while warm. When cold, keep in covered tin box.

Cake Doughnuts

Mom would fry these by the batchful and I don't think many of them ever got cool before they were eaten. It was always a good day when Mom decided to make doughnuts!

1 T butter, melted

1 egg

3 egg yolks

1 cup sugar

4 cups sifted flour

1/2 cup cream

3 tsp. baking powder

1/2 cup milk

1 tsp. salt

1/2 tsp. nutmeg

Beat eggs and add milk and sugar. Add sifted dry ingredients and melted butter. Drop into hot oil from a doughnut press. The fat should be hot enough to brown a cube of bread in 1 minute. Turn doughnuts as soon as they rise to the top. Drain on paper towels.

Griddle Cakes

This is the pancake recipe we always made - I think we had pancakes for lunch every Saturday in the winter time. We made double batches of this batter and cooked them on Grandma Klecker's big black two burner griddle.

2 cups flour (sifted)

1-1/2 cups milk

3/4 tsp. salt, sifted with flour

3 eggs

1 T. sugar

3 tsp. baking powder

3 T. melted butter

Mix wet ingredients and add dry ingredients. Add melted butter last. Use hot griddle. Turn pancakes when bubbles form in the top of the pancake. For thicker cakes, decrease milk to 1 to 1-1/3 cup.

Rhubarb Jam

4 cups rhubarb, chopped

1 small can crushed pineapple

4 cups sugar

1-3 oz. box Jello (any flavor)

Combine all ingredients, except Jello. Boil for 15 minutes. Add the Jello and let it set for 5 minutes. Skim off foam and put in jars and seal.

Pumpkin Pie Dessert

3 eggs, slightly beaten

1 - 29 oz. can pumpkin (about 2-1/2 cups)

1-1/4 cup white sugar

1 - 12 oz can evaporated milk

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

MIx all together and pour into ungreased 9 x 13" pan. Sprinkle 1 pkg. dry yellow cake mix over the top. Melt 3/4 cup margarine and drizzle over the top. Bake 30 minutes at 350˚. Cover with 1 cup chopped nuts and return to oven and bake another 30 minutes. Cool. Serve with whipped cream. Best if made the day before.

Poppy Seed Filling for Filled Biscuits (Kolache)

When I made this with Mom she insisted that I use a coffee cup to measure the poppy seeds - "a big one". When I asked why she said because that's the way her mother always did it.

1 large cup ground poppy seeds

1 cup milk

1 egg, beaten

1/2 tsp. salt

1 cup sugar

2/3 cup raisins (Mom ground or chopped them first)

1/3 tsp. cinnamon

1/2 tsp. vanilla

1 tlbs. butter

1 cup crushed graham crackers

Cook everything except the graham crackers until thick. Add the crushed graham crackers after cooking.

Cook for

Prune Filling for Biscuits (Kolache)

This is the classic prune filling for Mom's filled biscuits.

2 lbs. prunes - cover with water and cook until soft.

Chop when they cool

Add:

1 cup sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla

1/2 tsp. salt

Add about 1 tlbs. butter or marjarine and mix well.

Cool

Can add 1 pint applesauce, if desired.

Banana Bread

When Dad would buy a box of brown bananas we would bake dozens of loaves and put them in the freezer.

1/2 cup butter or oleo

1 cup sugar

2 eggs

3 mashed bananas

2 cups bread flour

1 tsp. soda

1/4 cup chopped nuts

1/2 tsp. salt

Put butter, sugar and eggs in large mixer bowl and beat well. Add mashed bananas and 1-1/2 cup flour, beating well. Add remaining ingredients and blend with spoon.

Bake in a well-oiled loaf pan (9" x 5" x 3") at 350˚ for almost an hour.

Rhubarb Cake

Put a layer of rhubarb in a 9 x 13" pan. Put 1/2 cup sugar on rhubarb. You can also use 1 box jello on that.

Mix 1 yellow or white cake mix as directed on the box and pour over the rhubarb and bake at 350˚ until done (about 45 minutes).

Serve with ice cream or whipped cream.

*If you want to add 2 more egg and 2 tlbs. flour to the cake mix before you bake it, you can.

*You can also use a can of crushed pineapple or marshmallows over the rhubarb.

White Shortcake

This recipe came from Grandma Pete. Mom wrote "Joe's mother" on the top of it.

2 eggs

1 cup sugar

1/2 cup shortening

1 cup milk

2 cups flour

4 tsp. baking powder

pinch of salt

Spice Bars

Mom LOVED these bars and made them really often, until I got sick of them. I think she must have gotten the recipe in the early 1970's - that's when I remember starting to make them.

Bring to boil:

1 cup raisins

1 cup water

Cool and add:

3/4 cup oil

1/4 cup Miracle Whip

1 cup sugar

2-1/4 cup flour

1/4 tsp. salt

1 egg

1 tsp. nutmeg

1 tsp. cloves

1 tsp. cinammon

1/2 cup nuts

Mix thoroughly and pour into a 9 x 13" pan. Bake at 350˚ for 30 minutes. Frost with your favorite powdered sugar frosting.

Fork Cookies

This was a staple cookie from when I was starting to bake.

2 cups brown sugar

1 cup shortening

3 eggs

2 tsp. baking soda

2 tsp. baking powder

3-1/2 cups flour

1 tsp. vanilla

1 tsp. salt

Drop by teaspons on pans and flatten with a fork dipped in sugar.

Bake at 350˚.

4-H Sloppy Joes

I think we served this at every graduation reception we had. This makes a large quantity. We always used ketchup and added brown sugar and vinegar to "doctor" it up.

6 lbs. ground beef

1 bunch celery

2 onions

salt and pepper

1-12 oz. can tomato sauce, or 1 quart of tomato juice, or 1/2 bottle BBQ sauce, or a small bottle of catsup

Grind celery and onions. Brown ground beef.

Simmer for 30 minutes.

Good Bread

If Mom liked a recipe she always wrote "good" in the title. I remember all the bread we baked - about 8-10 loaves every week or so. We used to long for "boughten bread" (Wonder). Guess we just didn't appreciate what we had!

2 packs yeast

3/4 cup warm water plus 2-2/3 cup water

1/4 cup sugar

1 T. salt

3 T. shortening

9-10 cups flour

Dissolve yeast in 3/4 cups warm water. Stir in 2-2/3 cups warm water. Add sugar, salt, shortening and 5 cups flour. Beat until smooth. Mix in enough more flour until it is easy to handle. Turn on floured board. Knead 10 minutes. Place in a greased bowl and let rise until double, about one hour. Put in pans and brush loaves lightly with butter. Let rise until double, about one hour. Bake at 425˚ for 30-35 minutes.

Wheat Germ Bars

I don't remember making these, but I remember the recipe card was always in the box. There also aren't directions for how to mix them - I'm guessing you just mix all the ingredients together. If you try them let us know how they taste!

2 cups crushed graham crackers

1/2 cup wheat germ

3/4 cup chocolate chips

1 can sweetened condensed milk

1 tsp. vanilla

Bake at 350˚ for 35-40 minutes.

Angel Food Supreme

Wow - lots of work to make a homemade angel food cake. Once cake mixes were available I remember always making angel food from a mix, but I know Mom used to make them with this recipe in her early days of marriage. There was a different cake that used 12 egg yolks and I remember her telling me that they would make both cakes together.

Measure and sift together 3 times:

1 cup sifted flour

3/4 cup plus 2 T. sugar

Measure into large mixing bowl:

12 egg whites

1-1/2 tsp. cream of tarter

1/4 tsp. salt

Beat with mixer until foamy.

Gradually add sugar, 2 tablespoons at a time. Continue beating until it holds stiff peaks. Fold in 1-1/2 tsp. vanilla and 1/2 tsp. almond flavoring. Sift flour-sugar mixture over the meringue. Fold in gently, just until mixture disappears. Push batter into ungreased tube pan. Gently cut through batter with a knife. Bake until top springs back when lightly touched. Bake at 375˚ for 30-35 minutes.

Apple Crisp

Remember all the apples we used to peel and slice? I think we ate as many as we put in the bowl (at least I did!)

6 cups sliced apples

1 cup white sugar

1 cup water

2 T cornstarch

1 T lemon juice

2 tsp. cinnamon

1/2 cup fine coconut

1/2 cup chopped nuts

1 cup flour

3/4 cup quick oatmeal

1 cup brown sugar (or less)

1/2 cup melted butter or margarine

Spread apples in 9 inch square pan. Cook white sugar, water and cornstarch until thick and clear. Remove from heat and add lemon juice. Pour over apples and sprinkle with cinnamon, coconut and nuts. Mix flour, oatmeal, brown sugar and butter until crumbly. Spread over apples. Bake at 350˚ for 40 minutes or until apples are tender.

Good Frosting

This is from Aunt Libbie. It's kind of a decorator icing. Aunt Libbie used to decorate cakes with it.

2 tlbs. water

4-1/2 tlbs. white sugar

Boil until syrupy

2-1/2 cups powdeed sugar, sifted

1 whole egg or 1 egg white

2/3 cup crisco

Beat together slowly with syrup and add any flavor you desire.

Chocolate Cake

If this is the cake I am thinking of, it was a staple in our school lunches. Really dark chocolate cake.

2 eggs

1/2 cup sour milk

1- 1/2 cup sugar

1/3 cup fat

1/3 cup cocoa

1/2 cup water

2 cups flour

2-1/2 tsp. baking powder

1/2 tsp. soda

Hermits

1 cup shortening

3 cups brown sugar

4 eggs

4 cups flour

4 tsp. baking soda

7-8 tlbs. juice

2 cups cooked raisens

2 cups dates or currents

1 cup nuts

orange peel

1 tsp. cinnamon

1 tsp. nutmeg

Gold Cake

I think this is called Gold cake because it has so many egg yolks. Again, there are no directions for oven time or temperature or mixing directions.

1 cup sugar

2 cups flour

1 tsp. baking soda

5 egg yolks

1/2 cup butter

1/2 cup sweet milk

1 tsp. cream of tarter

Moss Ross Cake

This is a basic white cake.

2 cups flour

1/2 tsp. salt

2 tsp. baking powder

4 eggs

2 cups sugar

1/2 tsp. almond extract

1 cup hot milk

Sift dry ingredients 3 times. Beat eggs and sugar until soft peak. Add flour in small amounts and milk gradually. Add flavoring. Bake at 350˚ for 30 minutes. You can make 3 - 8 inch layers (although we always just baked it in a cake pan).

Kroupi (Head Cheese)

Remember this???????

1 Head

Sausage Seasoning

Marjarum

Onions

Garlic

Salt and pepper

1/2 beef and 1/2 pork

2 boxes of pearl barley

Juice from beef

Some liver, tongue, ears and heart

Sorry - no amounts or process. Guess if your're REALLY hungry for this yummy treat, you'll have to figure it out yourself!

Muffins

This was the muffin recipe we had when we were growing up. We had them with dinner at times as the bread.

1 cup milk

2 cups flour

4 Tbls. fat

2 eggs

2 tsp. baking powder

4 tbls. sugar

1/2 tsp. salt

Mix all dry ingredients and wet, ingredients (including melted fat) separately. Mix wet and dry, mixing as little as possible.

There was no oven temperature or baking time. I would bake them at 350˚ for 20 minutes or so, keeping an eye on them.

Amish Sugar Cookies

I remember when Mom started making these in the late 1970's. They were a favorite of hers, although I don't remember her making them much in recent years.

1 cup sugar

1 cup powdered sugar

1 cup marjarine

1 cup cooking oil

2 eggs

4 1/2 cups flour

1 tsp. baking soda

1 tsp. cream of tarter

1 tsp. vanilla

Combine the first 4 ingredients and beat well. Add eggs and beat again. Add remaining ingredients and mix well. Roll in small balls the size of a walnut. Dip in sugar and put on cookie sheet. Flatten slightly with fork. Bake at 375˚.