More Recipes From My Grandmother

Here are a few more. You may notice a theme, here; my grandmother had a sweet tooth!

Brownies (Polly C.)

1 can Eagle brand
1 – 6 oz pkg semi-sweet chocolate morsels
2 cups graham cracker crumbs

Mix and spread in small oblong pan. Bake at 375° for about 20 minutes.


Sky-High Biscuits from Collector’s House, Inc, “My Great Recipes”

Preparation Time: 15 minutes
Baking Time: 12 to 15 minutes
Oven Temperature: 450° F

“Flaky and golden, these biscuits have pleased diners since pioneer days. They are quick and easy to make and so much better than those in a can. You can make and shape them ahead; bake and serve hot from the oven.”

For about 20 biscuits you will need:

2 cups all-purpose flour
1 cup whole wheat flour
4 ½ tsps baking powder
2 Tbsp sugar
½ tsp salt
¾ tsp cream of tartar
¾ cup butter or margarine
1 egg, beaten
1 cup milk

Tip: To lower fat content, use skim milk. To lower salt content, eliminate the salt.

Preparation:
1. In a bowl combine the flours, baking powder, sugar, salt, and cream of tartar
2. Cut in butter until mixture resembles coarse cornmeal.
3. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.
4. Roll or pat gently to 1-inch thickness. Cut into 1- to 2- inch biscuits. Place in a greased 10 inch iron skillet or a 9-inch square pan. For crusty biscuits, separate on a cookie sheet.
5. Bake at 450° F for 12 to 15 minutes.

Good served with: Crisp bacon and eggs in place of toast for breakfast. They are also tasty, split, spread with mustard and thinly sliced cold turkey and cheese.


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2/3 cup catsup
1/3 cup red currant jelly
2 Tbsp Worcestershire sauce
¼ tsp hot sauce

Corn Flake Squares (Anne)

1 cup sugar
1 cup white corn syrup
1 cup peanut butter
4 ½ cups corn flakes

1 can coconut

Mix sugar and corn syrup- boil one minute. After it reaches a rolling boil, add peanut butter and stir til mixed. Pour over corn flakes and coconut that have been mixed. Mix well and pour into greased pan. Cut into squares when cool.

Pumpkin Bars (Jane)

4 eggs
1 2/3 cup sugar
1 cup oil
1 – 16 oz can pumpkin
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp soda
1 – 3/4 oz cream cheese
1/2 cup butter
1 tsp vanilla
2 cups sifted powdered sugar

Mix and beat eggs, oil, pumpkin and 1 2/3 cups sugar til fluffy. Stir together, baking powder, flour, soda, salt. Add to pumpkin mix. Spread batter in ungreased pan. Bake 350° 25 to 30 minutes. Cool.

Cream Cheese Frosting (for Pumpkin Bars)

Cream cheese & butter, stir in vanilla, add powdered sugar slowly. Beat well & frost. Cut into “BARS”

Grandmother told me she remembers her mother, who died when my grandmother was 12 or 13, making tea cakes. She didn’t have her mother’s recipe but tried to get it from her sisters. There is a letter in her personal papers with a tea cake recipe from one of her older sisters, and I think it’s different from the two here. Her sister noted that she didn’t know the exact recipe their mom used, either, but thought the recipe she sent was close.


Tea Cakes

1 ¾ cup sugar
1 cup shortening
2 eggs
3 cups cake flour
1 tsp vanilla

After combining- place on floured board & roll thin. Cut out with cookie cutters or glass (floured). Bake at 350° until brown. (8 – 10 minutes)

Tea Cakes

2 cups self rising flour
2/3 cup Crisco
2 eggs
1 ¾ cup sugar
2 tsp vanilla

Cream butter & sugar, add well beaten eggs, vanilla, add flour a little at a time. If dough gets too thick for mixer, finish mixing with a wood spoon. Take 1/3 of dough at a time and knead it on floured surface. Cut teacakes with cookie cutter. Bake at 350° for 8 to 10 minutes.

Fudge Ribbon Cake from Sue D.

This recipe is typewritten. I believe Sue D. was a woman from her church. Grandmother wrote a note on the back- “Keep – good recipe”. She also made some notes on the recipe which I will try to incorporate as I transcribe.

Combine: (cream cheese mixture)
1 – 8 oz cream cheese (room temperature)
¼ cup sugar
2 Tbsp butter (room temperature)
1 Tbsp corn starch
Beat until creamy smooth then add:
1 egg
2 Tbsps milk
½ tsp vanilla
Beat again.

Set aside greased and floured pan 13 x 9 x 2, or tube pan

Put in large mixing bowl: (chocolate batter)
2 cups sifted all purpose flour
2 cups sugar
¼ tsp salt
1 tsp baking powder
½ tsp soda
Sift together, add
one cup milk
½ cup Crisco or softened butter (room temperature)
Blend low speed 1 ½ minutes
Add
2 eggs
1/3 cup milk
4 envelopes of Nestle’s pre-melted unsweetened baking chocolate
1 tsp vanilla
Beat until smooth, about 1 ½ minutes

Spoon half of the batter into pan and smooth
Spoon in cream cheese mixture and smooth
Add remaining ½ of chocolate batter over cream cheese mix and smooth

Bake 300° for 50 to 60 minutes

Frosting

Bring to boil:
¼ cup milk
4 Tbsps butter

Remove from heat and add:
2 envelopes Nestle’s pre-melted baking chocolate (unsweetened)
1 tsp vanilla
Add:
3 cups of 10 x confectioner’s sugar*

* Sometimes more sugar is required for thickness

Mix until smooth and cover cake.

Will serve at least 20 people or more