Rice Pudding

1/2 cup rice
3/4 cup sugar
1 tsp. salt
1 large can evaporated milk
1 cup raisins
1 tsp. vanilla

Boil rice in about 1 quart of water directly over flame about 15 minutes. Pour in top of double boiler and add sugar, salt, and evaporated milk. Add enough hot water to fill the double boiler. Cook until tender, stirring often. Cook raisins until tender and add last with vanilla.

Sour Cream Chocolate Cake

2 cups flour
2 cups sugar
1 cup water
3/4 cup dairy sour cream
1/4 cup shortening
1 1/4 tsp. soda
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
4 oz. melted unsweetened chocolate (cool)

Heat oven to 350 degrees. Grease and flour two 9-inch layer pans. Measure all ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans and bake 30 to 35 minutes. Frost with Sour Cream Chocolate Frosting

Sour Cream Chocolate Frosting
1/3 cup butter
3 oz. melted unsweetened chocolate (cool)
3 cups confectioners' sugar
1/2 cup dairy sour cream
2 tsp. vanilla

Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla; beat until frosting is smooth and of spreading consistency.

Apple Pie with Streusel Topping

6 medium apples
1/2 cup sugar
2 Tbsp. flour
1/4 tsp. cinnamon
dash of salt
unbaked pie shell

Wash, quarter and core apples; grate coarsely (skins and all). Mix above ingredients and pour into unbaked pie shell.

Combine until crumbly:
1/2 cup light brown sugar
1/2 cup all-purpose flour
dash of salt
2 Tbsp. butter

Scatter streusel toping evenly over pie. Bake at 400 degrees for 10 minutes; reduce heat to 375 degrees and bake another 25 - 30 minutes until pie is bubbly and brown.

Shredded Wheat Pancakes

Grandma liked the shredded wheat. We would crush it in the bowl, add a couple other types of cereal and top it all off with wheat germ. If nothing else it kept you regular!

2 eggs, well beaten
1 1/2 cups milk
1 1/2 cups pancake mix
3 shredded wheat biscuits, coarsely crushed

Combine eggs and milk. Beat in pancake mix until blended. Stir in shredded wheat. Drop batter by spoonfuls onto hot griddle and cook until golden brown on both sides.

Spoon Size Shredded Wheat Snacks

Spread 4 cups of spoon size shredded wheat in a single layer on a large shallow cookie pan. Drizzle 1/3 cup melted butter over cereal, sprinkle with 1 1/2 tsp. season salt. Bake in preheated oven at 350 degrees for 15 minutes. Serve warm or cold.

Sour Cherry Fritters

This is actually one of my mom's recipes. Yesterday's recipe called for sour cherries and it made me think of these fritters. It is a Pennsylvania Dutch recipe that mom made about once a month or so - always on a Sunday. There was a sour cherry tree in the back yard and mom canned them up so they were available year round. These days they are very tough to find! Topped with powdered sugar - excellent.

1 cup flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
2 eggs, separated
3 Tbsp. water
1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine the beaten egg yolks with water and mix with dry ingredients until smooth. Fold in the stiffly beaten egg whites and add the cherries. Drop by spoonfuls into hot fat and 2 - 5 minutes or until browned. Drain on absorbent paper and serve with powdered sugar.

Cherry Treat

Sorry there was no recipe yesterday - my internet access was down almost all day, but it seems to working fine now (fingers crossed as I say that). I could just imagine what grandma would think of her recipes being posted here or that she could have access to millions of recipes all over the world wide web.

Cherry Treat
1 pkg. yeast
1/4 cup lukewarm water
1/4 cup sugar
1 tsp. salt
1/2 cup shortening
2 eggs
1/2 cup milk, scalded and cooled
2 1/2 cups flour

Dissolve yeast in the lukewarm water. Blend sugar, salt, and shortening in large bowl. Add eggs one at a time and beat. Add lukewarm milk and yeast mixture then add flour and beat to a smooth batter. Cover and allow to double in bulk in a warm place, about 1 1/2 hours. Stir down batter and chill in regrigeator for 2 hours. Take 2/3 of the dough which will be enough to line sides and bottom of 12 x 8 pan, and roll out on board. Place dough in greased pan and pour on Cherry Sauce. Roll out remaining third or dough to cover top. Press the bottom layer and top layer edges together. Allow dough to rise again until light, about 1 hour. Bake in moderate oven for 40 minutes. Frost with confectioner's frosting.

Cherry Sauce
1/2 cup sugar
1 tsp. lemon juice
1 Tbsp. butter
3 Tbsp. cornstarch
1/4 tsp. salt
1/2 cup cherry juice
2 cups red sour canned cherries, drained

Mix sugar, salt, and cornstarch together. Add cherry juice and cook until thick. Then add butter, lemon juice, and cherries. Let cool.

Rocky Roads

18 large marshmallows
1/2 cup coarsely chopped walnuts
8 squares (1 oz. each) semi-sweet chocolate

Line 9x5x3 loaf pan with waxed paper. Lightly butter waxed paper. Arrange marshmallows over bottom of pan. Sprinkle walnuts on and around marshmallows. In top of double boiler over hot but not boiling water, melt chocolate, stirring occasionally. Remove from heat - pour melted chocolate over marshmallows and nuts. Cool. When firm, cut in squares with sharp knife. Makes 1 lb. To store, wrap each piece individually in waxed paper or plastic wrap. Will keep several weeks at room temperature.

Peanut Butter Pie

2 9-in. prebaked pie shells
2/3 cup sugar
1/2 cup cornstarch
1/4 tsp. salt

In saucepan mix together dry ingredients. Stir in:

5 1/2 cups milk

Bring to a boil over low heat. When thickened, stir in:

1 tsp. vanilla
2 oz. butter
5 oz. peanut butter

Let cool slightly, mix together on high speed in blender. Pour into pie shells. Chill well. Serve, topped with fresh whipped cream. (Makes 2 pies)

Spicy Pot Roast

2 lbs. chuck arm steak - cut 1 1/2 inches thick
1/2 cup vinegar
1 tsp. allspice
1 tsp. salt
1/4 tsp. ground sage
1 Tbsp. oil
2 cups onions
3 stalks celery
2 Tbsp. flour

Over high heat bring 1/3 cup water, vinegar, allspice, salt, and sage to boiling. Trim fat from steaks and place in baking dish and cover with marinade. Cover and let marinade overnight in refrigerator. In Dutch oven over med high in hot oil cook onions and celery until lightly browned. Add meat and marinade and heat to boiling - reduce heat to low; cover and simmer until meat is fork tender. Make a nice gravy with the the liquid by adding flour.

German Pizza

1 1/2 Tbsp. fat
3 medium potatoes, pared and thinly sliced
salt and pepper to taste
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups julienne strips canned ham
3 eggs
1/2 cup shredded sharp american cheese

Melt fat in 10 inch skillet. Spread half potatoes over bottom; sprinkle with salt and pepper. Top with half the onion and green peppers and half meat. Repeat with onions and peppers but reserve meat for garnish. Cover, cook over low heat till potatoes are tender about 20 minutes. Break eggs in bowl - pour over potatoes breaking yolks and spreading evenly with fork. Add remaining meat, cover and cook till eggs are set about 10 minutes. Top with cheese, cover till cheese starts to melt - about 20 minutes.

Pumpkin Spice Cake

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/4 tsp. ginger
1 tsp. nutmeg
1/2 cup shortening
1/2 cup sugar
1 egg plus 2 egg yolks
1/2 cup molasses
1 cup canned pumpkin
1/4 cup milk

Sift flour, measure; add salt, baking powder, soad and spices; sift again. Cream shortening, add sugar gradually; cream together until light. Add unbeated egg and egg yolks one at a time, beating well after each addition. Stir in molasses and pumpkin. Add dry ingredients alternately with milk, stirring just enough to blend. Pour into 2 greased deep 8 inch layer pans. Bake at 375 degrees for 25 to 30 minutes; cool and frost with a 7-minute frosting with 2 egg whites. To 1/3 of frosting add 1/3 cup chopped walnuts and 1/2 cup chopped seedless raisins. Spread between layers. Frost all over with remaining frosting.

Blue Cheese Deviled Eggs

12 hard cooked eggs
1/2 cup Blue cheese
1/2 cup sour cream
1 Tbsp. vinegar
pimiento for garnish

Shell hard-cooked eggs and cut them in half length-wise. Remove yolks and set aside the whites. In bowl mash the yolks with Blue cheese. Blend in sour cream and vinegar. Refill the egg whites with yolk mixture. Garnish with pimiento, cover and refrigerate until ready to serve.

Baked Yams

1 - 20 oz. cans pineapple slices
2 - 17 oz. cans yams, drained
1/4 cup flour
3 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt
3 Tbsp. butter
1/4 cup chopped nuts
1 cup miniature marshmallows

Drain pineapple, reserving 1/4 cup syrup. Line sides of 10x6 baking dish with pineapple slightly overlapping; arrange yams in center. Pour pineapple syrup over yams. Combine flour, brown sugar, cinnamon and salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. Sprinkle over yams. Bake at 350 degrees for 25 minutes. Top with marshmallows. Broil until lightly browned.

Apple Cranberry Bread

1/2 cup shortening
2/3 cup sugar
2 eggs
1 cup grated apple and cranberries (1/2 cup each)
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/4 cup chopped nuts
2 Tbsp. milk to put together if very stiff

Pour into well greased pans and bake 55 to 65 minutes at 350 degrees.

Lemon Sherbert

2 egg whites
1 cup karo syrup (red label)
2 cups milk
3/4 cup lemon juice

Beat egg whites to soft peak stage. Add remaining ingredients and pour into freezing tray. Freeze 1 1/2 hours or until almost firm. Remove from tray and beat until mixture is smooth. Return to freezer for 1 1/2 to 2 hours or until firm.

Steamed Pudding

1/2 cup molasses
1/2 cup cold water
1 egg
1 Tbsp. melted butter
1 1/4 cup flour
1 tsp. soda
pinch of salt
1 cup raisins
nut meats if desired

Mix well together and steam for 1 hour in 2 coffee tins which have been well greased.

Cooked Salad Dressing

2 Tbsp. cornstarch
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1/8 tsp. paprika
1/4 cup sugar
1 egg yolk, well beaten with fork and combined with 1/3 cup milk
1 1/2 cups warm milk
1/2 cup vinegar

Combine cornstarch, seasonings, and sugar, blend well. Add beaten yolk mixture. Add warm milk slowly and then the vinegar, small amounts at a time. Mix well. It will appear curdled before it is completely cooked. Cook in double boiler over moderate flame, stirring constantly, about 5 minutes after it comes to simmering point. Remove from heat, beat for a few seconds with spoon or egg beater. Let stand until cool and use as desired. May be kept in tightly covered jar for some time. Beat well before using and if too thick, thin with a little milk or vinegar.

Chocolate Applesauce Cupcakes

1/2 cup shortening
1 cup sugar
1 egg, unbeaten
1 cup applesauce
1 1/2 cups flour, sifted
1/3 cup cocoa
1/2 tsp. cinnamon
1/4 tsp. allspice
1 tsp. soda, dissolved in 1 tsp. water
1/4 tsp. salt

Cream shortening and sugar, add egg. Add egg and applesauce and dry ingredients. Add soda dissolved in water and beat well. Bake at 350 degrees until done.

Molasses Walnut Pie

3 eggs
1/2 cup molasses
2 Tbsp. melted butter
2 cups milk
1/8 tsp. salt
1 tsp. vanilla
1/3 cup walnut meats
2 Tbsp. flour

Beat eggs, add molasses, butter, milk, salt, vanilla, and wanut meats (which have been mixed with flour). Blend and pour into an unbaked 9 inch pie shell. Bake 450 degrees for 15 minutes then reduce heat to 325 degrees and bake 30 minutes longer, or until custard is set.

Plain Custard Pie

3 eggs
1 pt. milk
1/4 tsp. salt
1/2 cup sugar
1 tsp. vanilla

Beat sufficiently to mix; flavor with vanilla or a little nutmeg. Bake 450 degrees for 10 minutes then 325 degrees for 25 minutes. Test to be sure done. One-half cup of coconut may be sprinkled over custard if you like.

Quick Chocolate Fudge

12 oz. package semi-sweet chocolate bits
1 can (14 oz.) sweetened condensed milk
1 cup walnuts, coarsely chopped
1/4 cup candied cherries

Line a 9x5x3 loaf pan with waxed paper (let hang over sides slightly), butter lightly. In top of double boiler over hot, not boiling, water melt chocolate. Add milk, nuts and cherries and mix well. Turn into pan and refrigerate for several hours or until firm. To turn out of pan - grasp paper and remove fudge in one block, cut into squares.

Cabbage Rolls

Use sharp knife to cut the core from a head of cabbage. Put the head into a large kettle of boiling water to steam. Remove from the water when the leaves are soft and pliable. Pare down the center vein of the leaf before filling.

Filling:
2 lbs. ground chuck
1 cup rice cooked and drained
1 medium onion chopped and sauteed in oleo
salt and pepper to taste

Mix together. Use 2 Tbsp. of filling for each leaf. Put into roaster lined with cabbage leaves. Sprinkle salt over rolls. Mix 1 can tomato soup and 1 can water and pour over rolls. Cover with cabbage leaves. Bake at 325 degrees until cabbage is tender.

Chocolate Cake

Today is another of the recipes that is a list of ingredients. Grandma of course knew just what to do with the list.

1 cup sugar
1/4 cup butter
1/4 cup sour milk
2 squares grated chocolate
1 egg
1/2 cup hot water
1 heaping cup flour
1 scant tsp. soda
1/2 tsp. baking powder
1 tsp. vanilla

Cabbage Walnut Apple Salad

6 cups finely shredded cabbage
1/2 cup chopped walnuts
1 cup chopped tart apples
3/4 tsp. salt
3/4 tsp. ground ginger
1/2 cup mayonnaise
1 Tbsp. vinegar
1 Tbsp. honey

Mix together first 5 ingredients. Place in large bowl. Combine mayonnaise, vinegar, and honey. Pour over slaw. Toss lightly. Chill. Serve cold.

Baked Frankfurters

12 frankfurters
1 - 10 1/2 oz. can tomato soup
1/2 cup minced onion
1/2 tsp. salt
1 tsp. prepared mustard

Place the frankfurters in covered 2 qt. casserole. Pour over them the remaining ingredients, which have been combined. Cover and bake in 375 degree oven for 1 hour.