Chocolate Popcorn Crunch

1/2 cup popcorn
salt
2 Tbsp. butter
1/2 cup chocolate chips
12 large marshmallows
1 Tbsp. water

Pop corn and salt to taste; set aside. In large saucepan melt butter over low heat. Add chocolate chips, marshmallows and water. Stir constantly over low heat until melted and smooth. Stir in popcorn until all is chocolate coated. Spread out on cookie sheet to cool.

Cherry Pudding

Melt 1 stick of butter in deep baking dish.
In another dish mix:
1 cup sugar
1 cup flour
2 tsp. baking powder
3/4 cup sweet milk

Pour mixture over melted butter - do not stir. Pour 1 can pie cherries (juice and all) over this - do not stir. Pour over this 3/4 cup sugar - do not stir. Bake at 325 degrees for 1 hour. Serve warm.

Sweet Potato Bread

1/4 cup shortening
1/4 cup brown sugar, firmly packed
2 eggs, well beaten
1 1/4 cups mashed cooked sweet potatoes
2 Tbsp. milk
1 tsp. lemon juice
2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1 cup chopped nuts
1/4 cup orange marmalade
3 unpeeled orange slices

Cream shortening; add sugar and beat until light and fluffy. Add eggs, sweet potatoes, milk and lemon juice; beat well. Sift together flour, baking powder and salt. Add sifted ingredients and nuts to sweet potato mixture and mix only until ingredients are combined. Spread orange marmalade over bottom of greased loaf pan. Arrange orange slices on marmalade. Turn sweet potato batter into pan and bake at 350 degrees for 1 1/2 hours. Remove from pan and cool before slicing.

Lemon Bread

5 Tbsp. butter
1/2 tsp. salt
1 cup sugar
grated rind of 1 lemon
2 eggs, unbeaten
1 1/2 cups flour, sifted
1 Tbsp. baking powder
1/2 cup milk
1/2 cup chopped walnuts

Cream butter. Add salt. Add sugar gradually. Add eggs, one at a time, beateing well after each addition. Add grated lemon rind. Sift flour, measure and sift together with baking powder. Add alternately to creamed mixture with milk. Add chopped walnuts. Turn into well-greased bread pan and bake at 350 degrees for 55 minutes. Leave in pan and spoon topping over hot loaf.

Lemon Topping:
juice 1 lemon
1/2 cup sugar

Allow bread to cool in pan. Remove and wrap in foil, place in refrigerator and allow to ripen for 2 to 3 days.

Spicy Pumpkin Cake

1/2 cup butter
1 cup sugar
1 egg
3/4 chopped pecans
2 1/2 cups sifted flour
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1 cup cooked pumpkin

Grease and flour cake pan. Cream butter and sugar. Add egg and beat until light and fluffy. Stir in nuts. Sift together dry ingredients and add alternately with milk and pumpkin. Bake in moderate oven for 50 to 60 minutes. Cool for 10 minutes then turn out onto cake rack.

Ham Slice on Fruited Rice

1 ham slice, cut 1-inch thick
1 cup quick-cooking rice
1/2 cup finely chopped celery
1 package (12 ounces) frozen rhubarb
1 can (8 3/4 ounces) crushed pineapple
1/3 cup cold water

Grease an 8x8-inch baking dish. Place rice in baking dish. Mix celery, rhubarb, pineapple and water. Spread over rice. Place ham slice on top. Bake at 350 degrees for 1 hour.

Merry Christmas

We'll see you here tomorrow for more of Grandma Gert's recipes. Enjoy the day!

Persimmon Cookies

1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 cup persimmon pulp
1 egg
2 cups sifted flour
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 cup nuts
1 cup chopped dates
1 tsp. vanilla

Cream together shortening, sugars, persimmon pulp and egg. Sift together remaining dry ingredients and add to cream mixutre. Add nuts, dates and vanilla. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for about 20 minutes.

Variation 1:
Use 1 cup chopped raisins instead of dates.

Variation 2:
Use a few red candy hearts melted instead of nutmeg.

Fresh Apple Cookies

1/2 cup shortening
1/2 tsp. salt
1 1/2 cups brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda
1 egg
1/2 cup milk, sweet or sour
1 cup raisins
1 cup unpeeled apples finely chopped
2 cups flour
1/2 cup nuts

Mix all ingredients together and drop by heaping teaspoon on baking sheet. Bake at 400 degrees for 11 to 14 minutes. While still warm, frost with a thin icing made with 1 1/2 cups powdered sugar, 1/2 tsp. vanilla and a pinch of salt. Add cream until thin enough to spread.

Peach Muffins

2 cups flour, sifted
3 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup well-drained, canned peaches, drained
1 egg, beaten
1 cup milk
3 Tbsp. melted shortening

Sift together flour, sugar, baking powder and salt. Stir chopped peaches in with dry ingredients, coating fruit well with flour. Combine egg, milk and shortening. Add liquid to flour mixture, stirring only until flour is moistened. Use greased muffing pans and bake in a hot oven at 425 degrees for 20 to 25 minutes until lightly browned.

Sour Cream Spice Cookies

3 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup shortening
2 cups brown sugar
2 eggs, well beaten
1 tsp. vanilla
2/3 cup thick sour cream

Sift flour, soda, spices and salt together 3 times. Cream shortening with sugar until light and fluffy. Add eggs and vanilla and mix well. Add dry ingredients alternately with sour cream in small amounts. Mix well. Drop from teaspoon onto greased baking sheet and bake in moderate oven of 350 degrees for 12 minutes.

Black Walnut Icebox Cookies

1 cup shortening
1 cup margarine
4 cups golden brown sugar
4 eggs
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
6 cups flour, sifted before measuring
1 cup chopped black walnuts

Cream shortening and sugar, add eggs and beat well. Add salt, soda and spices. Add flour, 1 cup at a time. Add nuts. Divide dough into 4 equal parts and wrap in waxed paper. Chill dough for several hours, preferably overnight. Slice thin and bake at 375 degrees until browned, about 8 to 10 minutes.

Shortcake Cookies

1 pound shortening
3/4 cup sugar
2 egg yolks
2 egg whites
4 cups flour
pinch baking powder
coconut
jam

Cream shortening, add sugar, then egg yolks. Add flour with baking powder. Form into balls, dip in egg whites and roll in coconut. Flatten slightly. Bake 10 minutes at 350 degrees. Remove from oven and make a dent in the center of each cookie, and put in a dab of your favorite jam. Finish baking about 10 more minutes.

Frying Pan Cookies

3/4 cups sugar
1 cup dates, chopped
2 eggs, beaten
1 tsp. vanilla
1 cup pecans, chopped
1 cup corn flakes
1 cup crisp rice cereal
1 1/4 cups toasted, shredded coconut

In heavy frying pan mix together sugar, dates and eggs. Cook over medium heat, stirring constantly, until mixture pulls away from sides of pan, about 5 minutes. Cool for 3 minutes, then add vanilla and nuts. Carefully mix in corn flakes and rice cereal. Wet hands in cold water and form mixture into walnut sized balls. Roll in toasted coconut and place on waxed paper to cool.

Cold Relish

1 large head cabbage
8 onions
8 carrots
8 green peppers
8 red peppers
1/2 cup salt
1 tsp. celery seed
1 tsp. mustard seed
3 pints vinegar
5 cups sugar

Clean and grind vegetables and sprinkle with 1/2 cup salt. Let stand 3 hours. Mix seeds, sugar and cold vinegar. Stir into drained vegetables. Put in sterilized cold jars and seal. Be sure vegetables are covered with liquid. Let stand one week before using.

Amish White Bread

Here's a recipe that I came across recently. I've made it twice and it is a good, hearty bread. Be sure to let the yeast proof sufficiently - I let mine sit about 30 minutes before I continue.

2 cups warm water
2/3 cup white sugar
1 1/2 Tbsp. active dry yeast
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups bread flour

Dissolve sugar in warm water; add yeast and allow to proof. Add salt and vegetable oil. Add flour 1 cup at a time. Knead until smooth. Let rise in well-oiled bowl till double (cover with damp cloth) - about 1 hour. Punch down, knead a few minutes and divide in half. Shape into loaves and place in bread pans. Allow to rise for 30 minutes. Bake at 350 degrees for 30 minutes.

Mustard Pickles

8 large cucumbers
2 quarts white button onions
2 quarts green tomatoes
1 bunch celery
6 red peppers, seeds removed
1 large cauliflower
2/3 cup salt
2 quarts vinegar
4 cups sugar
1 cup flour
6 level Tbsp. dry mustard
2 Tbsp. tumeric
1 cup vinegar

Peel cucumbers, chop peppers and cut remaining vegetables (except onions) into pieces. Let stand overnight in 2/3 cup salt. Next morning add water to cover and boil 15 minutes. Drain. Heat vinegar and sugar. Mix together flour, mustard and tumeric and moisten with 1 cup vinegar. Add to hot vinegar mixture and cook until thick, being careful not to burn. Strain over pickles. Mix well and bottle hot. Makes 10 pints.

Crunchy Baked Grapefruit

Having lived in Florida for the winters during retirement, and their own grapefruit tree in the backyard, I can imagine that grandma, knowing her sweet tooth, probably liked this one!

4 grapefruit
1/2 cup brown sugar, firmly packed
2 Tbsp. soft butter
1 cup ready-to-eat high protein cereal

Cut grapefruit crosswise into halves. Cut around each section. Place halves cut-side up in shallow baking pan. Mix sugar and butter until crumbly, add cereal and mix lightly. Sprinkle about 3 Tbsp. mixture over each grapefruit half. Bake in 400 degree oven for about 12 minutes. Serve hot.

Molasses Cake

1 egg
1 cup white sugar
1 cup dark molasses
1 cup sour milk
1 tsp. soda
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 heaping tsp. shortening
2 cups flour

Combine all ingredients and pour into 13 x 9 baking pan. Bake at 375 degrees for about 45 minutes. This cake is best made a day or 2 before serving.

Molasses Peanut Butter Cookies

1/2 cup cooking oil
1/2 cup peanut butter
2 eggs
1/2 cup molasses
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1 cup oats
powdered sugar or fine chopped nuts

Mix together oil, peanut butter, eggs, molasses and sugar. Add flour, leavening agents and seasonings. Mix. Add oats. Chill about an hour. Roll into walnuts sized balls. Roll in sugar or nuts and place on baking sheet. Flatten with bottom of glass. Bake at 375 degrees for 10 to 12 minutes.

Old Fashioned Gingerbread

1/2 cup shortening
1 cup sugar
1 cup molasses
3 egg yolks
1 Tbsp. ginger
1 cup buttermilk
1 tsp. soda
3 egg whites
3 cups flour

Cream together shortening, sugar, molasses, egg yolks and ginger. Mix together buttermilk and soda and stir well. Add to creamed mixture. Sift flour several times and add to mixture. Whip egg whites until stiff and fold in after all ingredients have been added. Pour into 7 1/2 x 15-inch pan and bake at 350 degrees for 45 minutes.

Stuffed Pork Chops

6 pork chops, cut 1-inch thick
1 1/3 cups mincemeat
salt and pepper to taste
2 Tbsp. shortening

Have butcher cut pocket in each chop. Fill each with mincemeat, fasten edges with small skewers or toothpicks. Season chops with salt and pepper, sprinkle with flour. Melt shortening in large skillet, brown chops in hot fat on both sides. Place in large baking dish. Cover. Bake in a 350 degree oven for 1 hour. Uncover and cook about another 15 minutes until they are brown and tender.

Christmas Applesauce Cake

1 cup shortening
2 cups sugar
2 eggs
1 quart applesauce
4 cups flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. salt
6 tsp. soda
1 cup nuts, chopped
1 cup raisins, chopped
1 cup dates, chopped
1 pint mixed, candied fruit

Cream shortening and sugar together. Add beaten eggs. Dissolve soda in applesauce. Sift dry ingredients and add alternately with applesauce to creamed mixture. Add nuts, raisins, dates and mixed fruit. Bake in large tube pan lined with paper 1 1/2 hours in a slow oven (250 - 300 degrees).

Spicy Noel Cookies

2 1/2 cups floour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground allspice
2/3 cup butter
1/2 cup molasses
2/3 cup sugar

Sift flour with salt, soda and spices. Melt butter. In a bowl add butter to molasses and sugar, then thoroughly mix in flour mixture. Chill dough until stiff enough to handle. Roll out on a floured board and cut with cookie cutter. Bake at 400 degrees for 5 to 7 minutes.

Mincemeat Cake

1/4 cup sugar
1/2 cup butter
1 egg
1 package mincemeat
2/3 cup maple syrup
1 tsp. baking soda
1 cup cold coffee
2 cups flour

Combine sugar, butter, egg, mincemeat, and syrup. Blend baking soda into cold coffee and add to the first mixture. Add flour. Pour into well greased loaf pan. Bake at 350 degrees for about 30 minutes.

White Fruitcake

1/4 cup fruit juice
1/2 pound citron, chopped
1/2 pound whole candied cherries
3/4 pound candied orange and lemon peel, chopped
2 pounds white raisins
3/4 poun candied pineapple, cut up
2 cups (4 sticks) butter
2 cups sugar
10 eggs
4 cups flour

Butter 3 loaf pans, line with waxed paper and butter again. Prepare fruit and soak in fruit juice. Set aside. Cream butter and add sugar gradually. Then add one egg at a time, beating well after each addition. Add flour and mix well; stir in nuts and fruit and pour into loaf pans. Bake at 250 degrees for 2 hours. Cool thoroughly in pans before removing.

Popcorn Confectionary

2 cups brown sugar
1 cup molasses
3 quarts popped corn
6 Tbsp. butter
1 tsp. soda

Cook brown sugar and molasses to firm ball state. Stir in butter and soda. Pour over popcorn.

Sugarplum Loaf

3/4 cup milk
1/2 cup shortening
1/2 cup sugar
2 eggs
1 cake compressed yeast
2 Tbsp. lukewarm water
5 cups flour
1 tsp. salt
1/2 cup seedless raisins
1/2 cup chopped walnut meats
1/2 cup chopped citron
1/2 cup chopped candied cherries
confectioner's sugar glaze

Scald milk and cool till lukewarm. Cream shortening and sugar. Add beaten eggs. Dissolve yeast in lukewarm water. Add with milk to creamed mixture. Add 1 cup flour and mix well. Cover and let rise in a warm place until double in bulk. Add salt, raisins, nut meats, citron and cherries. Gradually add the remaining flour. Knead on a lightly floured board until thoroughly mixed. Place in a greased 8x3-inch pan. Cover and let rise in warm place until double in bulk. Bake at 350 degrees for 1 hour and 15 minutes. Remove from pan and cool on wire rack. Spread wih glaze.

Confectioner's sugar glaze: Blend together 1 cup confectioner's sugar and 2 Tbsp. water. Add 1/4 tsp. vanilla extract.

Pfeffernuesse

3 cups sifted flour
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/8 tsp. white pepper
1 cup finely chopped blanched almonds
1/4 cup finely chopped candied citron
1/4 cup finely chopped candied orange peel
3 eggs
1 1/2 cups sugar

Sift together flour, cinnamon, cloves, salt and pepper. Stir in almonds, citron and orange peel. Beat eggs until foamy. Add sugar gradually and continue beating until thick and light. Add flour mixture to eggs and mix thoroughly. Cover and chill overnight. Dust hands lightly with flour and form dough into balls using about 1 tablespoon dough for each cookie. Place on greased baking sheets and bake at 350 degree for 15 to 20 minutes - until lightly browned.

Candied Pineapple Rings

2 cups sugar
1 cup water
1/3 cup corn syrup
2 cans sliced pineapples

Combine sugar, water and corn syrup in saucepan. Cook over moderate heat until mixture spins a thread (234 degrees on a candy thermometer). Drop in a few slices of well-drained pineapple, being careful not to crowd the slices. Simmer slowly until pineapple becomes clear, about 15 to 29 minutes. Remove pineapple from pan and drain on wire racks. Continue until all pineapple is candied.

Chicken Salad

1 cup almonds, toasted and chopped
2 envelopes plain gelatin
1/4 cup cold water
1 1/2 chicken bouillon cubes
1 1/2 cups boiling water
1 cup mayonnaise
1 cup pineapple juice
10 ounces chicken, diced
1 1/2 cups diced pineapple
lettuce
1 can jellied cranberry sauce
1/2 cup whipping cream

Chop and toast almonds. Soften gelatin in cold water for 5 minutes. Dissolve bouillon cubes in boiling water and add gelating. After gelatin has dissolved, add seasonings and pineapple juice. Chill. When slightly thickened, fold in diced chicken and pineapple. Turn into 1 1/3 quart ring mold rinsed in cold water and sprinkled with almonds. Chill until firm. Unmold on large platter. Garnish with lettuce. Fold diced cranberry into whipped cream and pour into center of mold.