Grandma Gert's Recipe Update

I will be moving this week and so I've packed up Grandma's little red recipe box. I will be off-line for the next couple of days but should be back up with new recipes on Thursday. In the meantime, please check the archives - you never know what you might get in the mood to make - a couple of days is enough time to try your hand at some pickles!

Cream Cheese Cake

graham cracker crust
4 eggs
1 cup sugar
1 Tbsp. lemon juice
4 - 8 oz. cream cheese, softened
2 cups sour cream
1 tsp. vanilla
4 Tbsp. sugar

Line a spring form with all but 1/4 cup graham cracker crumbs. Beat eggs, sugar, lemon juice until light. Add cream cheese and beat thoroughly. Bake 20 minutes at 375 degrees. Mix sour cream, vanilla, and sugar and top cake and sprinkle with remaining grahm cracker crumbs and bake at 475 degrees for 10 minutes.

Graham Cracker Crust
Mix 1 1/2 cups graham crackers crushed with 3 Tbsp. butter melted.

Chocolate Espresso Cheesecake

chocolate graham cracker crust
12 oz. semi-sweet chocolate pieces
2 Tbsp. instant espresso coffee dissolved in 2 Tbsp. hot water
24 oz. cream cheese
1 cup sugar
3 Tbsp. flour
3 eggs
2 egg yolks
1 cup heavy cream

Melt chocolate pieces in double boiler. Remove from heat and mix in espresso. In mixing bowl, beat cream cheese until smooth. Mix in sugar slowly, then flour, then eggs and egg yolks one at a time, beating thoroughly after each addition. Beat in chocolate mixture and heavy cream. Pour into crust. Bake at 350 degrees for 1 hour. Turn off oven and crack door about 1 inch and leave for 40 minutes longer.

Strawberry Angel Charlotte Russe

1 pint strawberries
1 tsp. gelatin
1/2 pint whipped cream
1/2 cup sugar
1/2 cup milk

Prepare an angel food cake. Slice off thin top layer and hollow out the inside leaving one inch on sides. Soak gelatin in cold water, then dissolve by placing cup in boiling water; mix sugar with 1/2 cup milk, add gelatin. When cool add berries and whipped cream. Fill cake place top back and ice.

Green Bean Pickles

4 large cans green beans, well drained
6 large Bermuda onions, sliced
2 cups water
2 cups brown sugar
3 cups vinegar
1 tsp. salt
3 sticks cinnamon
dash Tabasco sauce

Layer beans and onions in bowl. Combine remaining ingredients and boil for 3 minutes. Pour over beans and onions. When cool, store in refrigerator. Let stand 24 hours before serving. Will keep indefinitely.

Pumpkin Walnut Cheesecake

24 oz. cream cheese
3/4 cup granulated sugar
5 egs
3/4 cup light brown sugar
1 lb. pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup heavy cream

Beat the cream cheese; gradually add in sugar. Beat in eggs one at a time; gradually beat in brown sugar. Mix in remaining ingredients. Bake 325 degrees for 1 1/2 hours. Spoon on walnut topping and bake an additional 10 minutes.

Walnut Topping: Beat 6 Tbsp. butter with 1 cup light brown sugar. Stir in 1 cup coarsely chopped walnuts.

Chocolate Deluxe Pie

Graham cracker crust
14 oz. sweetened condensed milk
2 oz. unsweetened chocolate
1/4 tsp. salt
1/4 cup hot water
1/2 tsp. vanilla
2 cups whipped topping

Melt chocolate over double boiler with milk and salt till thick. Stir in hot water and cook for 2 to 5 minutes. Remove from heat and mix in vanilla. Cool completely. Fold in whipped topping and pour into graham cracker crust. Garnish with shaved chocolate or nuts.

Basic no-cook Butter Frosting

6 Tbsp. butter
1/8 tsp. salt
1 lb. confextioners 10x sugar, sifted
2 tsp. vanilla
4-5 Tbsp. milk
(If making chocolate use 2 squares chocolate melted and increase milk to 6 Tbsp.)

Add salt and about 1/2 cup sugar and mix well. Stir in vanilla. Add rest of sugar alternately with milk, mixing well after each addition. Have butter at room temperature, put all ingredients into mixing bowl. Stir to blend well then beat at high speed for 1 minute.

Irish Scones

4 cups all purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 cup butter
1 lb. dark seedless raisins
1 1/2 cups buttermilk
1 egg
1 tsp. baking soda

Mix together flour, sugar, baking powder, and salt. Cut in butter. Stir in raisins. Place buttermilk, egg, and baking soda in a small bowl and beat together. Mix all ingredients. Bake scones at 375 degrees until done.

Cranberry Mincemeat

1 1/3 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 cups pared apples - grind
1 cup raisins - grind
1/2 cup canned jellied cranberry sauce
1/3 cup walnuts - grind
1/4 cup lemon juice
1/2 cup orange juice
2 Tbsp. minute tapioca
1/4 cup candied fruit peels
splash rum or brandy flavoring
1 lb. ground beef

Bread and Butter Pickles

6 quarts sliced cucumbers
6 onions, medium, sliced
1 cup salt

Combine and allow to stand for 3 hours. Drain.

1 1/2 quart vinegar
6 cups sugar
1/4 to 1/2 tsp. cayenne pepper
1/2 cup mustard seed
1 Tbsp. celery seed

Combine seasoning and vinegar and boil. Add cucumber and onions. Heat to simmering and pack hot. Be careful and avoid boiling as it makes the pickles soft. Pack while hot in clean jars and seal immediately.

Molasses Cookies

1 cup sugar
1 1/2 cup molasses
7 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1 cup shortening, melted
1 cup hot water
5 tsp. soda
1 tsp. salt
1 tsp. ginger

Chill overnight before rolling out and baking.

Molded Crab Meat Salad

This is undoubtedly a recipe that my grandmother received from someone else. It may be that she tasted it at some event and asked for the recipe. On the bottom of the recipe card it says I double this for bridge club, and while many of a Saturday evenings were taken up playing cards, bridge was never one of them. Unfortunately, this is one of the recipes that is merely a list of ingredients.

1 pkg. lemon jello
1 1/2 cups boiling water
3 Tbsp. vinegar
1/2 tsp. salt
2 cups crab meat or other cooked fish, flaked
3/4 cup celery, chopped
1 small can pimento, chopped
1 small onion, chopped
1/2 cup mayonnaise

String Bean Pickles

Make a syrup of 2 cups sugar, 2 cups water, 2 cups vinegar, 1 lemon sliced thin, 1 Tbsp. cinnamon, 1 tsp. cloves, and 1 tsp. allspice. Cover string beans with mixture and simmer for 15 minutes.

Snackin Cookies

1 pkg. (15.5 oz.) chocolate chip or applesauce raisin snack cake mix
1 egg
1/4 cup water
1 tsp. vinegar
1 cup chopped walnuts, chocolate chips, or raisins

Heat oven to 350 degrees. Grease cookie sheets. Combine mix, egg, water, and vinegar till smooth. Stir in walnuts, spoon by teaspoon onto cookie sheet. Bake 10 - 12 minutes until lightly browned.

Orange Candy Cake

1 lb. orange candy slices cut in small pieces
1 lb. dates cut in small pieces
2 cups chopped pecans
2 cups shredded coconut
1 cup butter
2 cups sugar
4 eggs
3 1/2 cups flour
1/2 tsp. salt
1/2 cup buttermilk with 1/2 tsp. soda dissolved in it.

Traditional cake method. Save a little of the flour to add to the candy, nuts, etc. Add cake batter to nut mixture - blend well. Line bottome of steeple pan with wax paper. Grease and flour pan. Bake for 2 1/2 hours at 300.

Barbecue Sauce

1 onion, chopped
2 Tbsp. oil
2 Tbsp. vinegar
2 Tbsp. brown sugar
1/4 cup lemon juice
1 cup catchup
3 Tbsp. Worcestershire sauce
1/2 tsp. prepared mustard
1/2 cup water
1/2 cup chopped celery
salt and pepper to taste

Brown onion in oil. Add remaining ingredients and simmer for 30 minutes.

Pumpkin Bread

So requests have come in for more stories of my grandma and me. I remember from an early age sitting on a stool in the kitchen watching my grandma cook and bake. I think, though, that of all the wonderful things she made, the darker breads were to me, a feat of magic. She used an old coffee can with both ends cut out and steamed the breads. My young mind just could not grasp how she did it - and to tell the truth, I don't think I understand it to this day! But I do remember the breads were absolutely wonderful. I hope you enjoy this recipe from grandma's little red recipe box.

3 1/2 oz. flaked coconut
2 1/2 cups flour
1 1/2 tsp. soda
1 1/4 tsp. salt
1 tsp. pie spice
3 eggs
16 oz. pumpkin
2 1/4 cup brown sugar firmly packed
3/4 cup salad oil
1 cup chopped pitted prunes

Preheat oven to 350 degrees or start kettle for a steaming. Spread coconut on cookie sheet and toast in oven, stirring frequently. Remove and set aside. Sift flour, soda, salt, spice. In large bowl beat eggs until frothy. Beat in pumpkin, brown sugar, and oil. Stir in flour mixture, then ready to eat prunes and coconut.

To bake: pour batter into well greased 2 qt. tube mold and bake 1 hour. Let cool in pan on rack for 5 minutes.
To steam: pour bater into well greased 2 qt. tubeless mold. Cover top with buttered waxed paper, then foil. Tie tightly. Steam for 2 hours. Let cool in mold on rack 5 minutes. Turn out of mold.

Green Tomatoe Pickles

Soak overnite 1 gallon green tomatoes sliced in saltwater. Peel and slice 4 large onions. Soak onions and tomatoes in saltwater overnight. Drain thoroughly. Bring to boil the following:
2 1/2 cups sugar
2 cups vinegar
1 Tbsp. celery seed
1 1/2 tsp. tumeric
1 tsp. curry powder
1 tsp. alum
1/4 cup mustard seed

Add tomatoes and onions. Boil 5 minutes, pack in jars and seal.

Cocoa Syrup

1/2 cup cocoa
1 1/2 cups sugar
2 tsp. vanilla
dash of salt
1 cup cold water

Mix cocoa, sugar, salt, and water. Place over low flame and stir constantly until sugar is dissolved and mixture boils. Boil 3 minutes and add vanilla. Pour at once into air-tight jar and seal. When cold, place in refrigerator. This syrup will keep fresh for a month. Makes 2 cups syrup.

Pineapple Cake

1/2 cup shortening
1 1/2 cups sugar
2 1/2 cups flour
1 cup drained pineapple
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
1/4 cup water
3 egg whites

Cream shortening with sugar, add flavoring and pineapple. Sift flour, measure and sift baking powder and salt. Add alternately dry ingredients and water to first mixture and mix thoroughly after each addition. Carefully fold in stiffly beaten egg whites. Pour into greased cake pans. Bake in 375 degree oven for 30 to 35 minutes or until brown.

Raisin Cookies

Cook 1 cup raisins in 2/3 cup water for 10 minutes. Cool.

Beat together the following:
1 cup shortening, melted
2 eggs
1 tsp. salt
1 1/3 cup sugar
1 tsp. soda
1 tsp. vanilla
2 cups flour

Add in raisin sauce. Bake in loaf pan and cut in squares like brownies.

Marinated Cukes

3 large cukes (about 2 lbs.)
2 tsp. salt
3/4 cup tarragon vinegar
2 Tbsp. sugar
1/4 tsp. pepper
parsley, chopped

Scrub cukes - wipe dry - do not pare. Cut cukes into very thin slices. In large shallow dish, lightly toss cuke with salt. Combine vinegar, sugar, pepper, and 1/4 cup fresh parsley. Mix well. Toss cukes with vinegar mixture. Cover tightly and refrigerate at least 3 hours or overnight. Turn into serving dish and sprinkle with some chopped fresh parsley as garnish.

Orange Cake & Glaze

1 cup sugar
8 Tbsp. oleo
2 eggs
1 California orange rind and all
1 cup raisins (ground together with orange)
1/2 tsp. salt
3/4 cup sour milk
1 tsp. soda in 1/4 cup hot water
1 tsp. baking powder
2 cups flour
1 tsp. vanilla

Make cake in usual manner.

Glaze
1 1/2 cups light brown sugar dissolved in 1 small can of frozen orange juice which has been thawed to room temperature. Pour over hot cake and let stand overnight.

Remove from pan the next day - refrigerate until cold and firm. This cake doesn't need further refrigeration, depending on weather and how long you want to keep it. This cake can be frozen.

Carrot Cake

4 eggs
1 1/2 cups sugar
1 1/2 cups veg. oil
3 1/4 cups whole wheat flour
2 tsp. baking powder
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup (8 oz.) crushed pineapple, drained
2 cups (1 lb.) finely grated carrots
1 cup chopped pecans
1 cup chopped dates

Grease 10 inch angel cake tube pan and line bottom with wax paper. Beat eggs in lg. bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups whole wheat flour with baking powder, soda, salt, and cinnamon on wax paper. Stir into egg mixture. Add drained pineapple and carrots - mix well. Toss pecans and dates with remaining 1/4 cup whole wheat flour - stir into batter. Turn into prepared pan. Bake in 350 degree oven for 1 hour and 15 minutes or until top of cake springs back. Cool on wire rack about 15 minutes. Remove from pan and peel off wax paper. Cool completely before cutting. Wrap tightly in foil or plastic wrap to store. This cake keeps well.

Turnip Whip

Dissolve 3 chicken bouillon cubes in 3 cups water. Add 2 lbs. cubed turnips and cook until tender. Drain. Cook 2 Tbsp. onion in butter. While onion is cooking, whip turnips with electric mixer till fluffy. Stir in onion. Add 1 Tbsp. freshly chopped parsley and 1/2 tsp. sugar.

Chocolate Cake

1 cup sugar
1/2 cup butter
1 egg
1/2 cup cocoa
1/2 cup milk (sweet or sour)
1 1/4 cups flour
1 tsp. soda
dash vanilla
1/2 cup hot water
1/2 tsp. salt
1/4 tsp. baking powder

Mix altogether and beat. Bake in hot oven for 45 minutes.