Tuesday, February 19, 2008
Grandaddy's Birthday Cake
I'd like to add to the recipes and memories as the Sr granchild haha
Grandaddy made awesome cakes for birthdays.I have a great memory of a
pink fluffy cake with straws on the sides and lollipops were stuck
into them as candles..I now know the fluffy frosting was called 7
minute frosting.You never made this as a sudden idea.It takes time and
patience.There is a picture of this cake and me blowing out the
candles.Johnny and myself are dressed to the 9's...curls in my
hair..dressy dress and an apron or smock? is on me...
this isn't the original but....it is close.
2 egg whites...room temperature
1 cup white sugar
1/4 tea cream tartar
dash salt
1/4 cup cold water
1 large bag of marshmallows..we now have marshmallow creme(fluff)
if you use fluff..use 1 cup
1 tea vanilla
........my cake had a pink tint so peppermint was used.2 drops of red
color(if you want)
combine all except the vanilla in top of double boiler.Use 2 pots..one
larger if you dont have boiler.
Do not let the bottom of top pot touch the boiling water.
place over boiling water and beat until soft peaks form.This takes at
least 5 full minutes.Do NOT cheat.
Use electric mixer if cord is long enough and safe!!!
otherwise..use your arm muscles...Hot be careful
Remove from heat and beat with mixer or hand spoon till stiff peaks
form.Now you know how it got the name 7 min frosting haha
Add flavor now as it cools.
Grandaddy made awesome cakes for birthdays.I have a great memory of a
pink fluffy cake with straws on the sides and lollipops were stuck
into them as candles..I now know the fluffy frosting was called 7
minute frosting.You never made this as a sudden idea.It takes time and
patience.There is a picture of this cake and me blowing out the
candles.Johnny and myself are dressed to the 9's...curls in my
hair..dressy dress and an apron or smock? is on me...
this isn't the original but....it is close.
2 egg whites...room temperature
1 cup white sugar
1/4 tea cream tartar
dash salt
1/4 cup cold water
1 large bag of marshmallows..we now have marshmallow creme(fluff)
if you use fluff..use 1 cup
1 tea vanilla
........my cake had a pink tint so peppermint was used.2 drops of red
color(if you want)
combine all except the vanilla in top of double boiler.Use 2 pots..one
larger if you dont have boiler.
Do not let the bottom of top pot touch the boiling water.
place over boiling water and beat until soft peaks form.This takes at
least 5 full minutes.Do NOT cheat.
Use electric mixer if cord is long enough and safe!!!
otherwise..use your arm muscles...Hot be careful
Remove from heat and beat with mixer or hand spoon till stiff peaks
form.Now you know how it got the name 7 min frosting haha
Add flavor now as it cools.
Monday, February 18, 2008
Peanut Butter Cookies
Ingredients
1/2 c shortening
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
2 T milk
1 tsp vanilla extract
1 3/4 c all purpose flour
1/2 tsp salt
1 tsp bakng soda
1/4 c sugar
48 choclate kisses
Directions
Cream shortening and peanut butter
Gradually add 1/2 c sugar and brown sugar
Beat until light and fluffy
Add eggs, milk, and vanilla, beat well
Combine flour, soda, and salt, add to creamed mixture
Roll dough into 1 inch balls and then roall in 1/2 c sugar.
Place 2 inches apart on lightly greased cookie sheet
Bake at 375 for 8 minutes.
Remove from ove, press a chocolate kiss into the center of each.
1/2 c shortening
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
2 T milk
1 tsp vanilla extract
1 3/4 c all purpose flour
1/2 tsp salt
1 tsp bakng soda
1/4 c sugar
48 choclate kisses
Directions
Cream shortening and peanut butter
Gradually add 1/2 c sugar and brown sugar
Beat until light and fluffy
Add eggs, milk, and vanilla, beat well
Combine flour, soda, and salt, add to creamed mixture
Roll dough into 1 inch balls and then roall in 1/2 c sugar.
Place 2 inches apart on lightly greased cookie sheet
Bake at 375 for 8 minutes.
Remove from ove, press a chocolate kiss into the center of each.
Sweetened Condensed Milk
1 cup powdered sugar
1/3 cup boiling water
2/3 cup granulated sugar
3 tablespoons butter
Put ingedients in a blender and blend until all the sugar is disolved.
From Heloise.
1/3 cup boiling water
2/3 cup granulated sugar
3 tablespoons butter
Put ingedients in a blender and blend until all the sugar is disolved.
From Heloise.
Strawberry Jam
Ingredients
2 envelopes Knox unflavored gelatine
1 cup cold water
2 pints strawberries sliced, or blueberries (about 4 1/2 cups)
1/2 cup sugar
1/4 cup lemon juice
Directions
In a large saucepan sprinkle gelatine over cold water and let stand 1
minute. Stir over low heat until gelatine is completely dissolved,
about 5 minutes. Add berries, sugar, and lemon juice. Bring to a
boil, then simmer, stirring occationally and crushing berries slightly
for about 10 minutes. Spoon into jars, cool slightly before
refrigerating. Chill until set about 3 hours. Store up to 4 weeks in
fridge, up to 1 year in freezer.
2 envelopes Knox unflavored gelatine
1 cup cold water
2 pints strawberries sliced, or blueberries (about 4 1/2 cups)
1/2 cup sugar
1/4 cup lemon juice
Directions
In a large saucepan sprinkle gelatine over cold water and let stand 1
minute. Stir over low heat until gelatine is completely dissolved,
about 5 minutes. Add berries, sugar, and lemon juice. Bring to a
boil, then simmer, stirring occationally and crushing berries slightly
for about 10 minutes. Spoon into jars, cool slightly before
refrigerating. Chill until set about 3 hours. Store up to 4 weeks in
fridge, up to 1 year in freezer.
Cucumber Salad
Ingredients
2 medium cucumbers
salt
2 T fresh lemon juice
1/2 to 3/4 c sour cream
3 T fresh dill chopped
Directions
Peel and slice cucumbers. Sprinke with salt. Leave in colander for 1
hour to drain. Rinse cucmbers and combine with the remaining
ingredients.
2 medium cucumbers
salt
2 T fresh lemon juice
1/2 to 3/4 c sour cream
3 T fresh dill chopped
Directions
Peel and slice cucumbers. Sprinke with salt. Leave in colander for 1
hour to drain. Rinse cucmbers and combine with the remaining
ingredients.
Icebox Oatmeal Cookies
Ingredients
1 c shortening
1 c brown sugar
1 c white sugar
2 1/2 c flour
3 c quick oats
1/2 c nuts
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp soda
Directions
Combine dry ingredients in one bowl. Combine wet ingredients in a
seperate bowl. Add wet ingredients to dry ingredients. Place mixture
on waxed paper. Roll into a log. Chill. Slice 1/4 thick. Bake 10
minutes at 350 degrees.
1 c shortening
1 c brown sugar
1 c white sugar
2 1/2 c flour
3 c quick oats
1/2 c nuts
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp soda
Directions
Combine dry ingredients in one bowl. Combine wet ingredients in a
seperate bowl. Add wet ingredients to dry ingredients. Place mixture
on waxed paper. Roll into a log. Chill. Slice 1/4 thick. Bake 10
minutes at 350 degrees.
Carmel Custard
Ingredients
3 tsp dark brown sugar
3 eggs
2 1/4 c milk
pinch of salt
1 tsp vanilla
1/3 cup light brown sugar
Directions
grease 6 glass baking cups (1/2 cup size) and place 1/2 tsp brown
sugar in the bottome of each one.
Put the rest of ingredients in a blender and blend briefly, then pour
into prepared cups
Bake in a pan of warm water at 350 for 50 minutes
3 tsp dark brown sugar
3 eggs
2 1/4 c milk
pinch of salt
1 tsp vanilla
1/3 cup light brown sugar
Directions
grease 6 glass baking cups (1/2 cup size) and place 1/2 tsp brown
sugar in the bottome of each one.
Put the rest of ingredients in a blender and blend briefly, then pour
into prepared cups
Bake in a pan of warm water at 350 for 50 minutes
Buttermilk biscuits
Ingredients
2 C unsifted all purpose flower
1/2 tsp sal
2 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp baking soda
1 T + 2 tsp sugar
6 T shortening (in chunks)
2 T butter (in chunks)
2/3 c butter milk + 2 T. at room temperature
Directions
Place the dry ingredients in a mixing bowl and stir. Drop in the
chunks of shortening and butter. Cut the shortening/butter into the
flour until it resembles oatmeal. Add the milk and quickly stir to
for a dough. Knead the dough in the bowl 10 times.
Turn out the dough onto a lightly floured wooden board and pat or rall
into a 3/4 to 1 inch thick cake of dough. Cut the dough into 2-inch
rounds or squares using a cutter. Place the biscuits toucing each
other (for soft sided biscuits) or 2 inches apart (for crispy-edged
biscuits) on a cookie sheet.
Bake the biscuits in the lower third of a 425-degree oven for 15-18
minutes, or until golden on top and baked through. Transfer to a
cooling rack. Serve warm with sweet butter.
2 C unsifted all purpose flower
1/2 tsp sal
2 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp baking soda
1 T + 2 tsp sugar
6 T shortening (in chunks)
2 T butter (in chunks)
2/3 c butter milk + 2 T. at room temperature
Directions
Place the dry ingredients in a mixing bowl and stir. Drop in the
chunks of shortening and butter. Cut the shortening/butter into the
flour until it resembles oatmeal. Add the milk and quickly stir to
for a dough. Knead the dough in the bowl 10 times.
Turn out the dough onto a lightly floured wooden board and pat or rall
into a 3/4 to 1 inch thick cake of dough. Cut the dough into 2-inch
rounds or squares using a cutter. Place the biscuits toucing each
other (for soft sided biscuits) or 2 inches apart (for crispy-edged
biscuits) on a cookie sheet.
Bake the biscuits in the lower third of a 425-degree oven for 15-18
minutes, or until golden on top and baked through. Transfer to a
cooling rack. Serve warm with sweet butter.
Ham salad spread
2 cups ground ham (about one pound)
1/2 cup finely chopped celery
1/4 cup sweet pickle relish drained
1/2 cup mayonaise
1 to 2 teaspoons prepared horseradish
combine all ingredients, mix well. covr and cill at least 2 hours, yield about 2 1/4 cup.
Cathy Darling, Grafton, West Virginia
1/2 cup finely chopped celery
1/4 cup sweet pickle relish drained
1/2 cup mayonaise
1 to 2 teaspoons prepared horseradish
combine all ingredients, mix well. covr and cill at least 2 hours, yield about 2 1/4 cup.
Cathy Darling, Grafton, West Virginia
Cheese Loaf (I think this is from her cabinet)
3 Cups self-rising flour
1/4 cup sugar
1 cup (4 ounces) Shredded cheddar cheese
1/2 tsp minced onion flakes
1 egg slightly beaten
1 1/2 cups milk
1/4 cup vegetable oil
Combine first 4 ingredients;mix well, Add remaining ingredients;stir until dry ingredients are moistened Grease the bottom of a 9x5x3 inch loafpan. bake at 350 for one hour or until golden brown. cool in pan for 10 minutes. remove to a wire rack to cool.
Ruthie Stooksbury, Lake City, Tennessee
1/4 cup sugar
1 cup (4 ounces) Shredded cheddar cheese
1/2 tsp minced onion flakes
1 egg slightly beaten
1 1/2 cups milk
1/4 cup vegetable oil
Combine first 4 ingredients;mix well, Add remaining ingredients;stir until dry ingredients are moistened Grease the bottom of a 9x5x3 inch loafpan. bake at 350 for one hour or until golden brown. cool in pan for 10 minutes. remove to a wire rack to cool.
Ruthie Stooksbury, Lake City, Tennessee
Brussels sprouts with walnuts and caramelized onions
4 servings
1 large onion thinly sliced
1 TBS olive oil
1/8 tsp salt
freshley ground black pepper
1 Cup dry white wine
1/2 cup chopped walnuts
1 pound fresh Brussels sprouts halved
Put the onion, oil, and pepper in 1/2 cup water in a saucepan. Bring the water to a boil over high heat and partially cover the an so that a little stem can escape. Reduce the heat to medium and cook the onion, stirring occasionally, until it is caramelized about one hour.
Uncover the pan and add the wine to the onion. Raise the heat to high and boil rapidly until almost all the wine has evaporated 5 to 10 minutes. Toss the walnuts with the onions.
About 15 minutes before the onion is done, steam the Brussels sprouts in a vegetable steamer for about 5 minutes or until tender. Toss the onion and walnuts with the sprouts and serve.
1 large onion thinly sliced
1 TBS olive oil
1/8 tsp salt
freshley ground black pepper
1 Cup dry white wine
1/2 cup chopped walnuts
1 pound fresh Brussels sprouts halved
Put the onion, oil, and pepper in 1/2 cup water in a saucepan. Bring the water to a boil over high heat and partially cover the an so that a little stem can escape. Reduce the heat to medium and cook the onion, stirring occasionally, until it is caramelized about one hour.
Uncover the pan and add the wine to the onion. Raise the heat to high and boil rapidly until almost all the wine has evaporated 5 to 10 minutes. Toss the walnuts with the onions.
About 15 minutes before the onion is done, steam the Brussels sprouts in a vegetable steamer for about 5 minutes or until tender. Toss the onion and walnuts with the sprouts and serve.
Banana pudding
1/2 cup sugar
3 TBS flour
dash of salt
1 egg
3 egg whites and yolks
1/2 tsp vanilla
Nabisco Vanilla Wafers
5 to 6 bananas
1. Combine the 1/2 cup sugar, flour and salt in top of a double boiler. beat in 1 whole egg and 3 egg yolks, stir in milk, cook uncovered, over simmering water stirring constantly until thickened, about 15 minutes remove from heat, stir in vanilla.
2. spread a small amount of the custard on bottom of a 1/2 quart baking dish and cover w/a layer of sliced bananas. Pour about 1/3 of the custard over the bananas and custard to make 3 layers of each, ending with the custard.
3. beat remaining egg whites in a small bowl with electric mixture until foaming white. gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks swirl on top of pudding covering top of surface.
4. bake in hot oven 425 for 5 minutes or until meringue is delicately brown, serve warm or chilled.
3 TBS flour
dash of salt
1 egg
3 egg whites and yolks
1/2 tsp vanilla
Nabisco Vanilla Wafers
5 to 6 bananas
1. Combine the 1/2 cup sugar, flour and salt in top of a double boiler. beat in 1 whole egg and 3 egg yolks, stir in milk, cook uncovered, over simmering water stirring constantly until thickened, about 15 minutes remove from heat, stir in vanilla.
2. spread a small amount of the custard on bottom of a 1/2 quart baking dish and cover w/a layer of sliced bananas. Pour about 1/3 of the custard over the bananas and custard to make 3 layers of each, ending with the custard.
3. beat remaining egg whites in a small bowl with electric mixture until foaming white. gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks swirl on top of pudding covering top of surface.
4. bake in hot oven 425 for 5 minutes or until meringue is delicately brown, serve warm or chilled.
Boiled Custard
1/2 gallon sweet milk (whole milk)
3 cups white sugar
6 eggs
1 tsp vanilla
1 1/2 TBS Butter
combine first 3 ingredients, beating eggs well. Cook in top of double boiler until mixture coats the spoon. remove from heat. stir in vanilla and butter. strain through small mesh sieve, chill well. top with whipped cream.
3 cups white sugar
6 eggs
1 tsp vanilla
1 1/2 TBS Butter
combine first 3 ingredients, beating eggs well. Cook in top of double boiler until mixture coats the spoon. remove from heat. stir in vanilla and butter. strain through small mesh sieve, chill well. top with whipped cream.
Easy Cheesy Chowder
Ingredients
1 1/2 cup of chicken stock
2 medium potatoes diced
1 small onion, chopped
3/4 thinly sliced carrots
1/4 cup diced green peppers
3 T butter
3 T flour
2 c heated lowfat mil
2 c shredded sharp cheddar cheese
1 2 oz jar pimento, drained
optional: tiny dash or two of hot pepper sauce
Directions:
Combine chicken stock, potatoes, onions, carrots and green pepper in a
large pot and simmer 12-15 minutes until vegetables are tender.
Meanwhile, melt butter in a heavy saucepan, blend in flour and cook 1
minute, gradually add milk, cook over medium heat a few minutes until
thickened, stirring constantly, add vegetables and stock, add cheese,
stirring until melted, add pimento if you like it.
1 1/2 cup of chicken stock
2 medium potatoes diced
1 small onion, chopped
3/4 thinly sliced carrots
1/4 cup diced green peppers
3 T butter
3 T flour
2 c heated lowfat mil
2 c shredded sharp cheddar cheese
1 2 oz jar pimento, drained
optional: tiny dash or two of hot pepper sauce
Directions:
Combine chicken stock, potatoes, onions, carrots and green pepper in a
large pot and simmer 12-15 minutes until vegetables are tender.
Meanwhile, melt butter in a heavy saucepan, blend in flour and cook 1
minute, gradually add milk, cook over medium heat a few minutes until
thickened, stirring constantly, add vegetables and stock, add cheese,
stirring until melted, add pimento if you like it.
Strawberry Pie
Ingredients
1 baked pie shell
1 cup sugar
1 qt fresh strawberries
1 box wild strawberry jello
2 1/2 T. cornstarch
1 1/2 c water
Directions
Combine sugar, cornstarch, and water
Cook until slightly thick
Add Jello
Cook slightly
Add strawberries
Pour into cooled pie shell
Chill
Top with whipped cream
1 baked pie shell
1 cup sugar
1 qt fresh strawberries
1 box wild strawberry jello
2 1/2 T. cornstarch
1 1/2 c water
Directions
Combine sugar, cornstarch, and water
Cook until slightly thick
Add Jello
Cook slightly
Add strawberries
Pour into cooled pie shell
Chill
Top with whipped cream
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