Honey Buns

2 cups sifted flour
3/4 tsp. baking soda
3/4 tsp. salt
2 Tbsp. sugar
2/3 cup shortening
1 cup buttermilk
1/4 cup melted butter
1/2 cup brown sugar, firmly packed
1/3 cup raisins
1/3 cup chopped nutmeats
1 tsp. cinnamon
1/4 cup honey

Sift together flour, baking soda, salt and sugar. Cut in shortening. Add buttermilk and blend lightly. Turn out on lightly floured board. Knead gently about 30 seconds. Roll dough into rectangle 21 x 12 inches. Brush with 2 Tbsp. butter. Combine brown sugar, raisins, nutmeats and cinnamon. Sprinkle 2 Tbsp. in greased 9-inch round pan, and remainder on rolled dough. Roll up as for jelly roll. Cut into 1-inch slices and place cut side down in pan close together. Bake at 400 degrees for 20 minutes. Combine remaining 2 Tbsp. butter and honey and pour honey mixture over buns. Continue baking 10 minutes longer.

Elderberry Jam

2 quarts crushed elderberries
6 cups sugar
1/4 cup vinegar

Combine berries, sugar and vinegar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. As mixture thickens, stir frequently to prevent sticking. Pour, boiling hot, into sterilized jars.

Peach Cake

Cake:
1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs
3/4 tsp. almond extract
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk

Peach Topping:
lemon juice
1 1/2 cups thinly sliced fresh peaches
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup flaked coconut
2 Tbsp. light cream
1 tsp. almond extract

Butter and flour bottom of square 9-inch cake pan. Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Turn into pan. Bake at 350 degrees for 30 to 35 minutes. Cool slightly in pan on wire rack. To prepare topping: Dip peaches in lemon juice and arrange in rows on top of cake. Melt butter in a 1-quart saucepan; mix in sugar, coconut, cream and almond extract. Pour over peaches and spread to cover evenly. Broil just until topping is bubbly and beginning to brown, about 2 to 3 minutes; cool.

Apple Walnut Ring Cake

1 cup butter
2 cups sugar
3 eggs
3 cups sifted flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace
2 tsp. vanilla
3 cups chopped apples
2 cups chopped walnuts

Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix and sift flour, baking soda, salt, cinnamon and mace; add gradually. Stir in vanilla, apples and walnuts. Batter will be stiff. Spoon into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Let cool in pan 10 minutes. Remove to rack.

Pumpkin-Nut Cookies

1 cup butter
1 cup brown sugar, firmly packed
1 cup cooked, mashed pumpkin
1/2 tsp. orange extract
1 egg
2 cups sifted flour
2 tsp. baking powder
1 1/4 tsp. pumpkin pie spice
1/4 tsp. salt
2 cups chopped walnuts

Cream butter and sugar together thoroughly. Add pumpkin, orange extract and egg, blending well. Sift flour with baking powder, salt and spices. Blend into first mixture. Stir in walnuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 12 minutes.

Chocolate Bread

1 cup sugar
1 egg
1 1/4 cups orange juice
3 cups biscuit mix
2 squares, unsweetened chocolate, melted
3/4 cup chopped nuts
1 tsp. allspice
1 tsp. vanilla

Combine sugar and egg, blending well. Add orange juice and biscuit mix alternately, stirring well after each addition. Blend in remaining ingredients. Pour into a loaf pan and bake at 300 degrees for 50 to 60 minutes.

Potato Candy

1 pound pkg. confectioner's sugar
1 7-ounce pkg. coconut
1 medium potato, cooked
1/4 cup peanut butter
2 squares baking chocolate

Mash boiled potato in a bowl and add confectioner's sugar, coconut and peanut butter and mix with fork until well blended. Press in a pie plate. Melt chocolate and spread evenly over mixture. Put in refrigerator and let set until chocolate is hardened. Cut and serve.

Nut Bread

2 1/2 cups sifted flour
2 Tbsp. honey
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup milk
2 eggs, beaten
4 Tbsp. melted butter
1 cup chopped nuts

Sift together flour, baking powder, salt and cinnamon. Add honey and milkt to eggs. Mix liquid and dry ingredients together until just smooth. Stir in melted butter. Put nuts in a small shaker, add 1 tsp. flour; blend together lightly. Add to dough. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.

Fresh Corn Bread

6 ears corn (2 cups)
4 cups milk
2/3 cup cornmeal
1 tsp. salt
1/2 cup butter
1 Tbsp. sugar
3 eggs

Cut corn kernals from cob. Add to 2 cups hot milk. Stir in cornmeal and salt. Cook mixture 5 minutes, stirring continuously. Remove from heat. Beat in butter and sugar. Beat together egg yolks and remainder of cold milk. Add to first mixture. Beat egg whites stiff and dry. Fold into mixture and pour into buttered baking dish. Bake at 350 degrees for 30 minutes. Serve immediately.

Forgotten Torte

6 egg whites
1/2 tsp. cream of tartar
2 cups sugar

Heat oven to 400 degrees. Beat egg whites and cream of tartar until frothy. Add sugar gradually, beating until stiff and glossy. Drop by small teaspoonfuls in twelve circles on brown paper on a baking sheet. Put in oven, close door and turn off heat. Let stand in oven overnight. Do not open oven door. Serve filled with ice crem and topped with berries.

Bird's Nest Cookies

1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 cup flour
1 egg white
1 cup nuts, finely chopped
your favorite preserves

Cream butter with brown sugar; add egg yolk and beat. Gradually add flour and form mixture into balls. Dip balls into slightly beaten egg white and roll in finely chopped nuts, press in center and bake at 350 degrees for 8 minutes, remove from ovn and press centers again and bake 10 minutes more. Cool and fill centers with your favorite preserves.

Peanut Brittle

2 cups sugar
3/4 cup corn syrup
1/4 cup water
1/8 tsp. salt
2 cups raw peanuts
2 tsp. soda

Put sugar, syrup, water and salt in pan and cook until sugar melts. Add raw peanuts. Do not stir, but watch. Cook until candy reaches hard-crack stage. Remove from heat. Add soda, and stir quickly. Mix well so it will puff up. Pour on greased surface and spread thin layer. It hardens quickly. If it is cooked enough, it will not stick to the board.

Irish Soda Bread

3 cups flour
2/3 cup sugar
1 Tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 1/2 cups currants or dark, seedless raisins
2 eggs, beaten
1 3/4 - 2 cups buttermilk
2 Tbsp. melted shortening

Sift together into a large bowl, flour, sugar, baking powder, soda and salt. Stir in currants or raisins. Combine eggs, buttermilk and shortening. Add liquid mixture to dry ingredients and mix just until flour is moistened. Turn batter into greased loaf pan. Bake at 350 degrees for about 1 hour. Remove from pan immediately. Allow to cool thoroughly before slicing.

Molasses Fruit Bread

2 cups sifted flour
1 tsp. salt
1/2 tsp. soda
3/4 tsp. double acting baking powder
1 egg, beaten
1/2 cup molasses
1/2 cup sugar
1/4 cup shortening, melted
1 tsp. lemon juice
1 1/2 Tbsp. grated lemon rind
1/3 cup chopped figs or dates
1/4 cup sliced citron
1/2 cup chopped nuts
2/3 cup milk

Sift together flour, salt, soda and baking powder. Mix egg, molasses, sugar, shortening, lemon juice and rind, fruits and nuts. Mix well. Add flour mixture alternately with milk. Mix only until ingredients are blended. Bake one hour at 350 degrees in a well-greased, lightly floured bread pan.

Candied Apples

1 cup sugar
1 cup water
4 apples
1 pkg. cinnamon hearts

Place one cup of water in iron skillet. Dissolve sugar in water, then add one package of red cinnamon hearts. Let hearts melt. Peel and core apples, place in skillet and cook until done, 30 to 40 minutes.

Carrot Cookies

1 cup sugar
1/2 cup shortening
1 egg
1 tsp. lemon extract
1/2 cup shredded carrots
1/2 cup raisins
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt

Cream shortening and sugar together. Beat in egg and lemon extract. Sift dry ingredients together and add with carrots and raisins, mixing well. Drop by teaspoonfuls onto greased baking sheet. Bake at 400 degrees for 10 to 12 minutes.

Cherry Cobbler

1 can red tart pitted cherries
1 cup sugar
2 Tbsp. flour
1 tsp. almond extract
few drops of red food coloring

Mix all ingredients together; place in cobbler dish lined with crust and dot mixture with 5 small slices of butter. Fold crust over mixture and bake 10 minutes at 425 degrees, then 30 to 40 minutes at 300 degrees.

Easy Oven Stew

2 pounds boneless chuck, cut in 1 to 1 1/2 inch cubes
1/4 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
2 medium onions, slices
3 medium carrots, scraped and cut into circles
1 beef bouillon cube
3/4 cup hot water
2 Tbsp. lemon juice
1 cup (8-ounce can) tomato sauce
Cornbread Mix (1 small package)

Arrange meat in buttered large shallow casserole and sprinkle with combined seasonings. Cover with vegetables. Dissolve bouillon cube in hot water, blend with tomato sauce and lemon juice and pour over meat and potatoes. Cover and bake in 350 degree oven for 1 1/4 hours or until meat is tender. Remove from oven and increase heat to 400 degrees. Uncover casserole and drop cornbread batter, prepared according to package directions, by tablespoonfuls on top of pieces of meat. Return casserole to oven and bake uncovered for 15 minutes more.

Note from grandma: Can use biscuit dough instead of cornbread.

Fruited Pudding Pie

1 package vanilla pudding and pie filling mix
2 cups milk
1 baked 8-inch pie shell
1 package (12 ounces) quick-frozen mixed fruit, thawed
2 tsp. cornstarch

Prepare pie filling with milk as directed on the package. Pour into pie shell. Cool. Drain the mixed fruit, reserving liquid. Mix the reserved liquid with cornstarch and cook over medium heat until mixture comes to a boil and is thickened and clear. Gently stir in fruit. Pour over cooled pie filling. Chill.

Peanut Butter Cupcakes

1/2 cup shortening
1 cup brown sugar
6 Tbsp. creamy peanut butter
2 beaten eggs
1/2 cup brown sugar
2 cups sifted flour
1/2 tsp. salt
2 1/2 tsp. baking powder
3/4 cup milk
1 tsp. vanilla

Cream shortening with 1 cup brown sugar. Add peanut butter and mix well. Add eggs beaten with 1/2 cup brown sugar. Beat in sifted dry ingredients alternately with milk and vanilla. Fill greased cupcake pans half full. Bake 25 minutes at 350 degrees. Frost with confectioners' sugar icing to which 1 Tbsp. of peanut butter has been added.

Spicy Pecan Pudding Cake

Sauce:
1 1/2 cups firmly packed brown sugar
1 1/4 cups water
3 Tbsp. butter

Cake:
2 Tbsp. butter
1 cup granulated sugar
1 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 cup chopped pecans
pecan halves

Make a sauce of brown sugar, water and butter by combining in saucepan and bringing to a boil. Remove from heat and set aside to cool. Cream butter and sugar. Sift dry ingredients together and add to sugar mixture alternately with milk. Add chopped pecans. Spread batter in a greased 9 x 9 pan. Carefully pour sauce over the batter. Arrange pecan halves on top of syrup. Bake at 350 degrees for 40 to 45 minutes. Serve warm with sweetened whipped cream.

Baked Alaska

6 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla
3/4 cup sugar
1 sponge layer cake
1 quart brick ice cream (hard)

Beat egg whites until foamy. Add salt, cream of tartar and vanilla. Beat until almost stiff enough to hold a peak. Gradually add saugar, beating until stiff enough to hold sharp peaks, but not dry. Cover wooden board with brown paper. Place cake on center of paper on board. Cake should be at least 1 inch wider and longer than ice cream. Turn ice cream out of container on center of cake. Cover ice cream and cake completely with meringue. With a spoon, swirl surface to make peaks. Bake in very hot oven of 500 degrees until light golden brown, about 3 minutes. Remove from paper and board and put on a cold tray of cake plate and serve at once.

While this is the way grandma had to make a Baked Alasaka, today's cooks have the advantage of obtaining little blow torches to use in the kitchen for just this purpose. You can build your dessert on individual dishes if you like and use the blow torch to brown the meringue.

Frosted Apple Pie

pastry for 2-crust pie
3 large apples
1/2 cup sugar
1 Tbsp. flour
1/8 tsp. salt
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 Tbsp. butter
1/4 cup confectioners' sugar
2 tsp. water
1/4 tsp. lemon extract

Peel, core and slice apples. Arrange half of apple slices in pastry-lined pie pan. Mix together sugar, flour, salt, nutmeg and cinnamon. Spoon about half of this mixture onto apple slices. Add remaining apple slices and sprinkle with rest of sugar mixture. Dot with butter. Place top crust and bake at 400 degrees for about 50 minutes. Cool before decorating with frosting. Mix together until creamy confectioners' sugar, water, and lemon extract. Dribble this frosting over top crust in lattice pattern.

Buttermilk Pie

2 cups buttermilk
3 eggs, separated
1 cup sugar
3 Tbsp. flour
2 Tbsp. butter
juice of 1 lemon
1 tsp. baking powder
6 Tbsp. sugar
unbaked pie shell

Mix 1 cup sugar and flour, add soft butter, beaten egg yolks and lemon juice. Beat until creamy. Add buttermilk gradually, beating after each addition. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes, then reduce temperature to 350 degrees and continue baking for 20 - 25 minutes. Beat egg whites until foamy and add baking powder. Beat until stiff, gradually adding 6 Tbsp. sugar. Flavor with a few drops of lemon juice. Spread on cool pie, bake in low oven until brown.

Baked Ham Balls on Peach Halves

2 1/2 to 3 cups ground cooked ham
1 cup crushed corn flakes
1/2 cup evaporated milk
1 egg, slightly beaten
1 Tbsp. brown sugar
1/8 tsp. ground cloves
8 drained canned peach halves

Combine corn flakes and milk. Add egg, sugar, cloves and ham and mix lightly. Shape into 8 individual balls, place in baking pan and bake at 325 degrees for about 30 minutes. Add drained peach halves dotted with butter to pan during last 10 minutes of baking. Serve ham balls on peach halves.

Texas Pudding

2 Tbsp. melted butter
1/2 cup sugar
1/4 tsp. salt
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Cream the above ingredients. The put 2 cups cherries in a 9 x 9 pan, cover with dough you've mixed. Sprinkle 1/2 cup brown sugar over top and add two cups of boiling water. Bake at 350 degrees for 45 minutes to 1 hour.

Vinegar Pie

1/2 of 8-oz. package seedless raisins
1/4 lb. butter
2 cups sugar
1/2 tsp. cinnamon, ground
1/4 tsp. allspice, ground
1/2 tsp. ground cloves
4 eggs, separated
3 Tbsp. apple cider yellow vinegar
1/8 tsp. salt

Thoroughly cream sugar with butter. Add spices and cream again. Add egg yolk, beaten until smooth, and vinegar. Beat mixture until smooth. Stir in cut raisins. Add salt to egg whites, beat until stiff. Slide whites into sugar and raisin mixture, cut and fold in thoroughly. Turn into pastry lined pan and bake for 15 minutes at 425 degrees. Reduce oven to 300 degrees and continue baking for 20 - 25 minutes. Top should be brown and center of filling jelly-like when done. Let cool 2 to 3 hours before cutting.

Banana Cupcakes

2/3 cup sugar
1/3 cup butter
1/4 tsp. salt
1/2 tsp. almond flavor
2/3 cup banana puree
4 Tbsp. white vinegar
1 tsp. soda
1 1/2 cups flour

Cream butter, sugar, salt and flavoring. Add banana and vinegar. Sift soda and flour together, add to mixture and beat 1 minute. Bake 18 minutes at 375 degrees.