Here is a GREAT recipe I found in the recipe book my family put together. The name of the book is "Favorite Recipies From Family and Friends of Charles and Minnie Green". (from LaVerna LaFaile, Anderson, SC)
1 rounded C. true love Pinch of unselfishness
1 heaping C. perfect trust and understanding Sprinkle of interest in all he or she does
Mix all ingredients with a pint of sympathy. Flavor with a Bright Fireside and a Loving Kiss. Bake well all your life.
Contributed by Stacy Smith
This recipe was in a community cook book given to my mother when she married in 1916.
3 eggs
1 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp lemon extract
Beat the eggs to a foam, add sugar, then flour which has been mixed and sifted with baking powder. Add lemon extract. Drop by teaspoonfuls 3 inches, (yes, 3 inches) apart on cookie pan and bake 5 minutes in a hot oven.
Contributed by lilliew@alltel.net
This recipe is from Katie King (1867-1962) Her Sour Cream Raisen Pie would make you think that you had died and gone to pie heaven. Mine has never tasted as good as hers, but my daughter, who is a good cook can make it almost as good.
1 cup sugar
1 cup sour cream
1/4 cup sweet milk
3 beaten egg yolks
1 cup raisens
1 tsp cinnamon
pinch salt
cornstarch to thicken
use egg whites for meringue
Mix all ingredients and cook as for pudding. Pour into a baked pie crust and top with the meringue. Bake until meringue browns.
Contributed by lilliew@alltel.net
This was a recipe from my grandmother Stella (Shepherd) Sims. She was born in 1870 and died in 1941.
1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 tsp soda
1 1/2 cups flour
1 egg
1/4 teasp salt
3/4 teasp baking powder
Roll into little balls and press down with a fork. Bake at 350 degrees for 10 minutes or until brown around the edges.
This was a recipe from my grandmother, Stella (Shepherd) Sims, she was born in 1870 and died in 1941.
There were no baking instructions and I haven't made them for a long time but I think I used sugar cookie baking instructions. I don't like the taste of coffee, but these cookies were delicious.
2 cups brown sugar
1 cup butter or 1 stick oleo (oh, dear, don't remember which measurement I used--probably the oleo)
1 cup cold coffee
3 cups flour
1 tsp soda
1 TSP baking powder
1 TSP cinnamon
3/4 tsp nutmeg
1 cup raisens
1 cup nutmeats
pinch salt
1 egg
(good luck)
Contributed by lilliew@alltel.net
This recipe was sent to me by Donna Vann, of Grand River (a cousin!) who collects cook books; Her note:"Hi Cousin, found a recipe for chocolate fudge, written by MRS. HARRY WELDON, in a l908 cook book, put out by the Christian Church in Grand River, Iowa."
Two cups granulated sugar
one cup sweet milk
half cup butter
half cake Baker's chocolate
Combine all ingredients; let it boil nine minutes, then remove from fire, add two teaspoons vanilla and stir steadily until it is soft and creamy, then pour into a greased pan to harden; cut into squares.
MRS. HARRY WELDON (CEDOTHIA-DOCIE)
My G Grandmother, CEDOTHIA ANN (CREES) WELDON was born in Decatur County, Iowa; July 2, l876, the daughter of JOHN FREDERICK (FRED) and MARGARET (KOGER) CREES. She passed away July l0, l933 -- aged 57 years and 8 days.
Copied by Nancee(McMurtrey)Seifert
October 4, 2002
(Carol Clark, Colorado)
2 1/4 C. flour
1/2 tsp. salt
3/4 C. shortening
Ice Water (7-8 Tbsp).
6 medium firm apples (Jonathans are good)
1/2 C. sugar
1 1/2 tsp. cinnamon
1 Tbsp. butter or margarine
Make pie crust. Make into 6 squares or rounds. Pare & core the apples and sit one in the center of each dough. Fill the center with sugar, sprinkle with cinnamon and dot with butter/margerine. Bring the edges up around the apple and pinch closed. Place in a baking pan. Chill in the refrigerator for about an hour.
Syrup: Mix together in a saucepan, 1 C. sugar, 1 tsp. cinnamon, 4 Tbsp. butter or margerine, and 2 C. water. Bring to a boil stirring constantly. Let boil for 3 minutes. Bake the dumplings in a very hot oven 500 F for 5-7 minutes until slightly browned. Pour the syrup over all. Reduce the heat to 350 F for 30-35 minutes. 2-3 times during baking spoon sauce over the dumplings. This will make a nice crisp coating.
Serve with warm cream, whipped cream or vanilla ice cream.
*This is a recipe from my mother, passed down to her. We always liked them best with warm cream.
1 1/2 cups granulated sygar
1 cup milk
2 T. corn syrup
pinch salt
1 tsp. vanilla extract
1/2 cup walnut goodies
Mix in a saucepan all ingredients except vanilla extract and walnuts. Cook very slow without stirring, over a low heat until a little of the mixture forms a soft ball in cold water. Remove from heat and beat till it stands alone, then drop on greased pan. Add nuts and vanilla after you talk off the stove. Makes about 20 pieces.
This recipe belonged to my grandmother who died in the 1960's so I figure it is over 50+ years old. Probably older.
Janette Welch
3 C. flour
11/4 c. Lard or 11/2 c. Shortening
1/2 tsp. salt
1 egg, beaten
1 T. vinegar
5 T. cold water
Combine flour, shortening and salt. Use pastry blender until pieces are size off small peas. Add egg, vinegar and water. Mix together. Let rest 10 minutes. Form into a ball and divide into 4 equal parts. Roll out. Makes 4 large shells. Note: will keep in refrigerator a week or may be frozen. Excellent for apple pies, which is a favorite of mine.
I got this recipe from mother-in-law Pauline Goeken. It's at least 60 plus years, handed down in her family.
Jackie
This recipe came from my grandmother, Pearl (Weldon) Crabb/Woodside -- and probably was from her mother; Cedothia Ann (Crees) Weldon. Enjoy.... Nancee
l0 heaping teaspoons flour
l round teaspoon cinnamon
l cup sugar
Mix all together in pint jar; shake & mix well. Cut 6-8 apples in half and core; place in baking pan. Fill each apple cavity with butter the size of a 'nickel'. Press into apple. Press small bunch of red hots into each apple. Spread red hots around over apples. Put one heaping teaspoon of flour, cinnamon and sugar mixture, over each apple. Add one cup of warm water; pour it into the baking pan around the apples. Bake at 350 degrees for 35 minutes; then turn apple halves face down and bake l0 minutes more.
My grandmother was born in l897 in Decatur County, Iowa and died at Mt. Pleasant, Iowa in l985. She was the daughter of Harry Weldon and Cedothia (Crees) Weldon.
A recipe from my grandmother's, NINA MURIEL YOUNG MCDOWELL, recipe box. This recipe is noted "Mom" on the top so I don't know for sure but it may have come from her mother, MARGARET MAE GOUCHER YOUNG.
4 eggs
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1 quart of milk
Beat eggs, sugar, salt and vailla together. Scald milk and add slowly stirring constantly. Put into greased baking dish and cook in slow oven. 300 degrees or 350 degrees about 50 minutes. Test with knife which will come out clean if custard is baked. Sprinkle with a little nutmeg over top of custard and also break of 3 or 4 slices of bread & pour custard mix over it if you want bread pudding.
Contributed by Stacey McDowell Dietiker
Another of my grandmother's recipes. She had a patch of rhubarb in the garden in back of the house. I grew up eating it raw and in everything from cobbler to cake.
Layer in pan in this order:
2 cups miniature marshmallows,br>
5 cups diced rhubarb
2 cups sugar mixed with 1 3 oz. pgk. dry strawberry jello
Prepare yellow cake mix as directed and pour over all.
There are no cooking directions but I usually put it in a 350 degree oven and just watch it until the cake looks done.
Contributed by Stacey McDowell Dietiker
Contributed by epoush@mayflowerhomes.com. from his grandmother, Ada Mae Scott Lillie.
Combine in sauce pan: 4 C. sugar, 1 C. milk, 1 t. butter, and a pinch of salt. Bring to boil and boil for a few seconds. Add 1 lb. finely chopped dates and cook to a soft ball stage (240 F). Stir in 2 C. chopped walnuts and beat until cool enough to handle. Shape into 2 rolls on waxed paper. Remove to clean, damp tea towel and cool until firm enough to slice into 1/4th inch slices. Makes about 7 doz. I put this in the ice box to make firmer and sprinkle powdered sugar on it before slicing just for looks.
Contributed by Ruby.
Here is the recipe that my Grandma (Marcine Jones) makes.
2 C. sugar
1/3 C water
1/3 C. white syrup
1 t. vanilla
2 egg whites
dash salt
walnuts
Stir sugar and water then cover with plastic wrap. Cook on high 5 minutes. Stir well. Microwave uncovered 4 minutes. Cool for 3 minutes.
Beat in 2 egg whites, dash of salt, and vanilla until stiff. Pour syrup in a thin stream, beating constantly until it holds shape and loses gloss.
Add 2 t. powdered sugar. Drop by teaspoonful on wax paper. Add a walnut to the top of each piece.
Contributed by Stacy Smith
With Christmas coming up thought I would send along some candies from the old Graceland cook book. Enjoy. I remember my Mother making Divinity. Jean
Fondant - One cup sugar, 1 tablespoon white corn syrup, 1/3 cup boiling water. Cook until a soft ball may be formed when tried in cold water. Pour in buttered pan to cool. When pan is almost cold, start beating with a fork and beat until fondant is white and creamy, then knead until perfectly smooth. Many kinds of candy may be made from fondant by adding nuts, figs, dates, cocoanut, etc.
Cream Candy - Two cups granulated sugar, 2 tablespoons glucose. Boil until threads. Beat until creamy and mould as desired.
Cream Candy - Boil together 4 cups granulated sugar, 1 cup water, and 1/2 teaspoon cream tarter. When a soft ball can be formed by dropping into cold water, remove from the fire and pour into two deep dishes. When cool enough to slightly bear the hand on the bottom of the dish, flavor , and if desired add a few drops of fruit coloring and beat with a wooden paddle or spoon. When partially hardened it should be quickly removed from the dish and thoroughly worked with the hands. It is then ready to be molded into small pieces of candy. Many fancy kinds can be made by putting English walnut meats, dates and figs on these pieces. Other varieties may also be made by adding chopped nuts or shredded cocoanut to the syrup after it has been partially beaten.
Nut Cream Candy - Six pounds of sugar, 3 pints milk, 3 pounds glucose, 1 pound nut meats. Boil except nuts, stirring constantly until it reaches 239 or 240 degrees. Add nuts, beat to a cream, pour out on tins to cool.
Peppermint Creams - Two cups sugar, 3/4 cup water, dessert spoon of glucose. Boil together until it forms ball in cold water. When taken from fire, place in cool place until it becomes as thick as glucose. Then beat until creamy, adding 4 or 5 drops of oil of peppermint. Put on stove again, stirring constantly, but not hard, until it thins enough to drop. Then drop from spoon on oiled paper. Half can be colored pink if desired.
Nut Nougat - Four cups granulated sugar, 2 tablespoons glucose, 1 pint cream. Cool until it forms soft ball in water. When cool stir in flavoring and 2 cups nut meats. Beat until creamy. Pour out on marble slab, then mold.
Taffy - Eight pounds granulated sugar, water enough to wet up sugar and glucose, 2 1/2 pounds glucose, a few shavings of paraffin, butter size of a hickory nut. Boil to 265 degrees. Pour out till cool enough to pull. Flavor with lemon, or what you like, while pulling. Do note stir while cooking.
Marshmallows - Two cups sugar, 6 tablespoons boiling water. Boil till it threads. Two tablespoons Knox's gelatine, 6 tablespoons cold water over gelatine. mix the two together and stir thirty minutes. Cut in cakes and roll in powdered sugar.
Divinity Candy - Two and one half cups sugar, 1/2 cup of boiling water, 1/2 cup corn syrup. Boil until it forms a soft ball in cold water, beat the whites of two eggs, putting in a little salt and vanilla flavoring, beat half of the syrup into the eggs and then put the rest back on the stove and let boil until it crackles in water, then beat it into first mixture, add nuts and beat well, pour into buttered pan and cut in squares.
1 cup brown sugar, 1 cup white sugar, 1 cup shortening/butter flavored Crisco, 2 eggs, 1 cup coconut, 2 1/2 cup quick rolled oats, 2 cups flour, 1 tsp. soda, 1 tsp. baking powder, 1/2 tsp. salt, 1 tsp. vanilla, 1 cup chopped nuts.
Cream sugars and shortening. Add eggs, beat well. Add coconut, nuts and vanilla. Sift flour, salt, soda and baking powder together. Add to creamed mixture. Add oatmeal. Mix well. Drop by teaspoon on baking sheet and press down with fork. Bake at 375 degrees for 9 minutes or until lightly browned.
Contributed by Janette Welch
