APPLE BUTTER 20 Gal. Cider
6 Bushels Apples
25 Lbs. Sugar
Cinnamon and cloves to taste
Cook in large kettle over fire.
This makes about 20 gallons apple butter
APPLE CAKE (Fresh Apples)
1 ½ Cups Flour
2 Teas. Soda
1 Teas. Cinnamon
1 Teas. Nutmeg
½ Teas. Salt
½ Cups Butter (Shortening)
1 ½ Cups Sugar
2 Eggs
4 Cups Peeled Diced Apples
1 Cup All-Brand
Sift flour, soda, spices and salt. Cream butter and sugar – add eggs, beat. Stir in flour mixture and All-Brand, mix in apples. This dough will be very stiff. Spread in greased pan (8x11x2). Bake 350° for 40 minutes.
APPLE CHIP CAKE – (Brownie Driver) 2 Eggs 2 Cups Sugar
½ Cups Oil
2 Cups Flour
2 Teas. Soda
1 Teas. Cinnamon
¼ Teas. Salt
4 Cups Chipped Apples (dried with towel)
1 Cup Walnuts
1 Teas. Vanilla
Mix together eggs and sugar. Then all the other ingredients. Bake at 350° for 40-45 minutes.
Icing:
½ Cup 10X sugar
6 oz. Cream Cheese
3 Tbl. Butter
½ Teas. Vanilla
Pinch Salt
Mix together and spread on cake.
APPLE PIE FILLING 4 ½ Cups Sugar
2 Teas. Cinnamon
¼ Teas. Nutmeg
1 Cup Cornstarch
1 Teas. Salt
10 Cups Water
3 Tbl. Lemon Juice
5 ½ or 6 Lbs. Tart Apples – peeled, cored and sliced (about 1 gal.) In large kettle blend first six ingredients. Cook and stir until thick and bubbly, add lemon juice.
Stir in raw apples and put in jars. Leave about 1 inch of head room in jars. Put lids on jars and cold pack for 20 minutes.
APPLE PIE FILLING 1 Cup Corn Starch or Clear Jell
10 Cups Water
4 ½ Cups Sugar
8 or 9 Qts. Apples
Cook cornstarch, sugar and water together then pour over apples.
APPLE PUDDING CAKE ¼ Cup Shortening
½ Cup Brown Sugar
½ Cup White Sugar
1 Egg
2 Cups Apples, Peeled and Chopped
1 Cup Flour
1 Teas. Baking Soda
½ Teas. Cinnamon
½ Teas. Nutmeg
½ Cup Walnuts, Chopped
Cream together shortening and sugars. Stir in egg, nuts and apples and mix. Combine flour, baking soda, cinnamon and nutmeg. Stir into apple mixture. Bake in greased pan for 30 minutes at 350°.
APPLESAUCE FRUIT CAKE ½ Cup Shortening
¾ Cup Brown Sugar
2 Eggs well beaten
3 Cups Flour
2 Teas. Soda
½ Teas. Salt
2 Teas. Cinnamon
1 Teas. Cloves
2 Cups Chopped Nuts
4 oz. Mixed Candied Fruit
1 Cup Chopped Dates
2 Cups Chopped Raisins
1 Cup Sliced Gumdrops
2 Cups Thick Applesauce
Cream shortening and sugar until light. Add eggs, one at a time, beating after each addition. Sift together flour, soda, salt and spices. Mix about ½ cup flour mixture with the nuts, fruits and gumdrops. Add remaining flour alternately with applesauce to shortening mixture beating well after each addition. Stir in floured fruit and nut mixture. Turn into 2 greased and waxed paper lined 9x5x3” loaf pans or 1 10” tube pan. Place a pan of water in the oven under the cake during the first 30 minutes of baking. Bake at 325° for 1 ½ hours or until done.
Glaze:
1 Cup Sugar
2/3 Cup Water
1/3 Cup Light Corn Syrup
Boil together until a soft ball is formed in cold water. Let cool and quickly spread over fruit cake when taken from the oven. Let stand 5 minutes, then decorate with candied fruit and nuts.
ASPARAGUS – BAKED 2 Tbls. Butter Melted
2 Tbls. Flour – Rounded
1 Cup Milk
½ Teas. Salt
1 Cup Cheese – Velveeta
1 Cup Bread Crumbs – Buttered
2 Eggs – Hard Boiled
2 ½ Cups Asparagus or # 2 can slightly drained
Make cheese sauce with the first five ingredients.
Cook raw asparagus just until tender.
In baked dish use ½ Cup crumbs in bottom, add asparagus, layer of sliced eggs. Add cheese sauce and crumbs. Bake at 350° for 45 minutes. Serves 5.
AUNT MARTHA CHOCOLATE CAKE Mix and let stand:
½ Cup Water 1 ½ Tsp. Soda
½ Cup Cocoa
Cream Together:
2/3 Cup Shortening
1 Tsp. Vanilla
1 ¾ Cup Sugar
2 Eggs – Add, beat until light
Add milk alternately with flour and salt
2 ½ Cups Flour
½ Tsp. Salt
¾ Cup Sour Milk
Stir in cocoa mixture.
Bake 350° for 40 minutes.
Cool in pan
BAKED BEANS Cook dried beans until soft but not mushy
Tomato Juice
Salt
Add equal amounts of:
Brown Sugar
King Syrup
Add no more than ½ teaspoon of Mustard
(Beans should taste sweet and salty before they are baked)
Bake 1 ½ hours more or less, (depending on how dry they become).
Beat eggs, add milk and corn. Add the other ingredients.
Bake at 350° until firm.
BAKED SQUASHED CASSEROLE – Mom’s Recipe 1 Tablespoon Butter
1 2/3 Cups Cracker Crumbs
1 Cup Milk
½ Cup Cheese
4 Beaten Eggs
2 Cups cook Squash
Combine all ingredients, bake at 350°
BAKED SQUASH 2 Cups grated Squash (uncooked)
2 Eggs
1/3 Cup Bisquick
¼ Cup Cheese
Onion if desired
Mix together and bake 30-40 minutes at 350°
BANANA PUNCH 2 Pkg Cool Aid (orange or strawberry) can use lemon with orange or strawberry
1 Can Pineapple Juice – Regular Size
Sugar
4 Bananas – Mashed
Pineapple Sherbet (optional)
Ginger Ale (optional)
BBQ CHICKEN SAUCE ½ Lb. Butter
1 Pt. Vinegar
½ Cup Water
4 Tbls. Salt
1 Teas. Pepper
2 Teas. Poultry Seasoning
5 Chicken Halves (2 ½ to 3 Lbs.)
Heat the first 6 ingredients together. Put over chicken as the chicken is cooking.
BEET PICKLE 1 Cup Vinegar
2 Cups Water
8 Saccrhains
Heat to boiling, boil for 5 minutes and pour over cooked beets.
BLUEBERRY DELIGHT (Fay Brubaker) Crust:
1 ½ Cups Graham Crackers
¼ Cup Melted Butter
Middle:
30 Marshmallows (2 Cups Marshmallow Cream = 40 Marshmallows)
½ Cup Milk
Melt marshmallows with milk, cool. Then add 1 cup unwhipped cream that has been whipped. Cool on crust. Add thickened berries.
BONNIE BUTTER CAKE 2/3 Cups Soft Butter
1 ¾ Cups Sugar
2 Eggs
1 ½ Teas. Vanilla
3 Cups Sifted Flour
2 ½ Teas. Baking Powder
1 Teas. Salt
1 ¼ Cup Milk
Beat butter, sugar, eggs and vanilla 5 minutes at high speed on mixer. Sift flour, baking powder, salt. Add in 4 additions alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Bake 30-35 minutes at 350° in greased and floured pans.
BREAD – Mom, Esther Knicely’s Recipe 6 Cups Flour - (fill each cup to the top of a 2 cup measuring cup) in mixing bowl. Add additional flour as needed when kneading.
3 Cups water – (each cup, fill to the top of a 1 cup measuring cup)
3/4 Tablespoon Sugar
1/4 Tablespoon Salt
1 (Full, rounded a little) Tablespoon dry yeast (or 1 packet)
2 Tablespoons Melted Butter
Make a “pond” and then put in 3 cups water
Sprinkle Sugar, Salt, Yeast and melted butter on top. Let stand until yeast is dissolved and floating on top.
Mix well until you can knead the dough.
Pour dough on floured surface and knead adding flour until dough is not sticky to the hands and the dough has an elastic feel. (At least 15 minutes, I do ½ hour.)
Put dough back in original pan to rise to at least twice the size of the original size. (I let it rise for about 40 minutes.) (Grease pan and bread dough with butter or Crisco.)
Knead the dough again for a couple of minutes and let rise again to double size. (I let it rise about 25-30 minutes.)
Separate dough into loaves. Knead each loaf and put in bread pan. Again grease loves with butter or Crisco. (Stick loafs with a fork to get the air bubbles out.) Let rise again probably about ½ - ¾ hour.
Bake at 420° for about 18 minutes.
Take out of oven and again grease the baked loaves with butter.
Cook and drain broccoli. Mix remainder ingredients and add broccoli. Put in greased baking dish. Sprinkle top with cracker crumbs. Bake at 350° for 45 minutes.
BROWN SUGAR COOKIES 4 Cups Brown Sugar
1 Cup Shortening
4 Eggs
2 Teas. Vanilla
1 Teas. Cream of Tarter
1 Teas. Soda
7-8 Cups Flour
Cream shortening and sugar. Add vanilla and eggs and beat until fluffy. Sift together cream of tarter, soda and flour and add to other ingredients and mix until smooth (stiff dough). Shape into long rolls, 2 ½” to 3” in diameter and chill in refrigerator overnight. When ready to bake, cut roll in thin crosswise slices and place slices 1” apart on ungreased baking sheet. Bake at 400° for 8 minutes.
BROWNIES – Easy to Make Rhoda Showalter
½ Cup Melted Butter
1 ½ Cups Brown Sugar
2 Eggs
1 Teas. Vanilla
1 ½ Cups Flour
½ Teas. Baking Powder
½ Teas. Salt
1 Cup Chocolate Chips
Stir together all ingredients except chocolate chips. (Do NOT beat.) Pour into greased 9”X13” pan and sprinkle chocolate chips on top. Bake at 350° for 20 minutes.
BUFFALO COOKIES 1 Lb. Butter
4 Eggs
2 Cups Brown Sugar
2 Cups White Sugar
2 Teas. Vanilla
2 Teas. Baking Powder
2 Teas. Soda
4 ½ Cups Flour
2 Cups Oatmeal
3 Cups Corn Flakes
1 Cup Coconut
1 Cup Nuts
12 Oz. Chocolate Chips
6 Oz. Butterscotch Chips
Mix together butter, eggs, sugar and vanilla. Add baking powder, and soda. Add flour. Mix well. Add oatmeal, coconut, cornflakes, nuts and chips. Chill dough for 2 hours. Roll into balls and bake at 350°.
CARAMEL APPLE OAT SQUARES 1 ¾ Cup Unsifted Flour
1 Cup Quick Cooking Oats
½ Cup Brown Sugar
½ Teas. Baking Soda
½ Teas. Salt
1 Cup Cold Margarine or Butter
½ Cup Chopped Walnuts
20 Caramel Candies (Unwrapped)
14 Oz. Eagle Brand Milk
12 Oz. Apple pie Filling
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine until crumbly. Reserving 1 ½ cup crumb mixture, press remainder on bottom of a 13”x9” baking pan. Bake 15 minutes. Add nuts to reserved crumb mixture. In heavy saucepan, over low heat, melt caramels with sweetened condensed milk, stirring until smooth. Spoon apple pie filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 min. or until set. Cool or serve warm with ice cream.
CARMEL BROWNIES – TURTLES 1 pkg. German Chocolate Cake mix
2/3 cup Pet milk (canned)
1 Cup Chopped pecans (optional)
14 oz. Package caramels
1 Cup Chocolate chips
¾ Cup Margarine – melted
Melt caramels and 1/3 cup canned milk in double boiler.
Grease and flour 9/13 pan.
Mix in bowl: Dry cake mix, melted margarine, 1/3 cup pet milk and nuts. Stir until dough holds together. Press half the dough into prepared pan. Bake at 350° degrees for 6 minutes.
Sprinkle chocolate chips over top of baked crust. Spread caramel mixture over that and place remaining dough on top. Return to oven and bake for 18 minutes.
Cool slightly and refrigerate until caramel layer is set. Cut into 36 squares.
CARMEL CORN – Crispy Edith Heatwole
7 Quarts Popped Corn
1 Cup Peanuts (Optional)
2 Cups Brown Sugar
1 Cup Margarine
½ Cup White Corn syrup
1 Teaspoon Salt
1 Teaspoon Vanilla
½ Teaspoon Soda
Measure into a sauce pan - brown sugar, margarine, corn syrup and salt. Bring to a boil and boil for 5 minutes.
Remove from heat and stir in vanilla and soda. Pour over freshly popped corn and peanuts which have been measured into a very large container. Mill well and turn out into 2 or 3 large cake pans or cookie sheets. Place in 250°oven for one hour. Stir corn occasionally while in oven. Store in tight container when cool.
CHEDDAR CHOWDER 2 Cups Water
2 Cups Diced Potatoes
½ Cup Diced Carrots
½ Cup Dices Celery
¼ Cup Chopped Onion
1 Tsp. Salt
¼ Tsp. Pepper
Combine all ingredients in large kettle. Boil 10-12 minutes. Meanwhile make white sauce. Stir white sauce into undrained vegetable mixture. Heat throughout. Makes 6 servings.
White Sauce
¼ Cup Butter
¼ Cup Flour
2 Cups Milk
2 Cups Cheddar Cheese, grated
1 Cup Cubed ham or fried bacon crumbles, or cooked sausage
In a small saucepan melt butter. Add flour and stir until smooth (about 1 minute). Slowly add milk while stirring. Cook until thickened. Add grated cheese, and stir until melted. Toss in meat. Variation: Use chicken broth instead of water, and 2 cups diced, cooked chicken instead of other meat.
CHEESEBALL – CHICKEN (1) 8 oz. cream cheese, softened
1 large can (12.5 oz) chunk chicken, drained
Onion (I use the onion flakes)
Mix together and form into ball. Roll in Salad Supreme to cover
CHEESEBALL – Martha’s ½ lb. Sharp Cheese
½ lb. Cheese Food or Velveeta Cheese
2 8 oz. Cream Cheese
1/8 onion (optional)
1 Tablespoon Worcestershire Sauce
Dried Beef
Chop dried beef very fine.
Mix the top 5 ingredients together including some dried beef. This receipt is very large. This can be divided into several balls. Cover the balls in the dried beef.
CHOCOLATE DROPS 3 Cups Sugar
½ Cup Karo
2 Egg Whites
1 Cup Water
Boil together until forms hard ball in water.
Let cool.
Then pour slowly into beaten egg whites. Beat until you can work in into balls.
Chocolate cover the balls.
Cook sugar, syrup, milk and chocolate together until it forms a soft ball (236°)
Remove from heat and add butter Cool until you can hold your hand of the bottom of pan (112°)
Add vanilla and nuts and stir until creamy
Pour into buttered 4X8 inch pan
Mark into squares and cool
This is a creamy, moist and delicious fudge
CHOCOLATE MARSHMALLOW BARS – Deluxe ¾ Cup Margarine Cream together
1 ½ Cups Sugar
3 eggs Add, beating until fluffy
1 Teas. Vanilla
1 1/3 Cup Flour Sift together and add
½ Teas. Baking Powder
½ Teas. Salt
3 Tbsp. Cocoa
½ Cup Chopped Nuts (Optional) Fold in
Spread in greased 11x15 pan. Bake at 350° for 15 to 18 minutes.
Deluxe Topping:
1 1/3 Cups Chocolate Chips Combine in saucepan. Stir
3 Tbsp. Butter or Margarine constantly over low heat
1 Cup Peanut Butter until melted. Remove from
heat.
2 Cups Rice Krispies Cereal Stir in. Spread on Top of bars
CHOCOLATE OATMEAL BARS Cream Together:
1 Cup Margarine
2 Cups Brown Sugar
4 Eggs
Add the following ingredients to the above mixture :
2 ½ Cup s Flour
1 Teas. Soda
1 Teas. Salt
2 Teas. Vanilla
3 Cups Oatmeal
Pat 2/3 of the above mixture into 9 x 12 pan. (Somewhat sticky)
Cook sugar, syrup, milk and chocolate together until it forms a soft ball (236°)
Remove from heat and add butter Cool until you can hold your hand of the bottom of pan (112°)
Add vanilla and nuts and stir until creamy
Pour into buttered 4X8 inch pan
Mark into squares and cool
This is a creamy, moist and delicious fudge
CHOCOLATE MARSHMALLOW BARS – Deluxe ¾ Cup Margarine Cream together
1 ½ Cups Sugar
3 eggs Add, beating until fluffy
1 Teas. Vanilla
1 1/3 Cup Flour Sift together and add
½ Teas. Baking Powder
½ Teas. Salt
3 Tbsp. Cocoa
½ Cup Chopped Nuts (Optional) Fold in
Spread in greased 11x15 pan. Bake at 350° for 15 to 18 minutes.
Deluxe Topping:
1 1/3 Cups Chocolate Chips Combine in saucepan. Stir
3 Tbsp. Butter or Margarine constantly over low heat
1 Cup Peanut Butter until melted. Remove from
heat.
2 Cups Rice Krispies Cereal Stir in. Spread on Top of bars
CHOCOLATE OATMEAL BARS Cream Together:
1 Cup Margarine
2 Cups Brown Sugar
4 Eggs
Add the following ingredients to the above mixture :
2 ½ Cup s Flour
1 Teas. Soda
1 Teas. Salt
2 Teas. Vanilla
3 Cups Oatmeal
Pat 2/3 of the above mixture into 9 x 12 pan. (Somewhat sticky)
Drop remaining mixture (1/3) by spoonful’s onto chocolate layer. Bake 30 minutes t 350°.
CHOCOLATE PEANUT BUTTER DESSERT 2 Cups Graham Crackers Crumbs
6 Tbsp. Margarine, melted
1 Cup Crunchy Peanut Butter
1 ½ Cup Powder Sugar
1 Small Pkg. Instant Chocolate Pudding
2 Small Pkgs. Instant Vanilla Pudding
Whipped Topping
Combine graham cracker crumbs and margarine. Press
Into a 9 x 13” baking pan. Bake for 10 minutes at 350°. Cool
Combine peanut butter and sugar, spread over crust.
Prepare pudding per package directions and pour over the above.
Top with whipped toppings.
CHOCO NUT CARMEL BARS 1 (11 ½ oz.) or 2 Cups Milk Chocolate Morsels
2 Tbls. Vegetable Shortening
1 (14 oz.) Kraft Caramels
5 Tbls. Butter or Margarine
2 Tbls. Water
1 Cup Peanuts (coarsely chopped)
Melt over hot (not boiling) water, chocolate morsels and vegetable shortening. Stir until morsels melt and mixture is smooth. Remove from heat. Pour ½ of melted chocolate into 8” foil-lined square pan; spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mixture over low heat.
Combine over boiling water, caramels, butter and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into the chocolate-lined pan. Spread evenly. Refrigerate until tacky, (about 15 minutes).
Top with remaining melted chocolate; spread evenly to cover caramel filling. Return to refrigerator and chill until firm (about 1 hour).
Cut into 1” x 2” rectangles. Refrigerate until ready to serve. Makes about 2 ½ dozen candies.
COCONUT COOKIES 1 2/3 Cups Brown Sugar
2/3 Cup Shortening
2 Eggs
1 Teas. Vanilla
2 Teas. Baking Powder
1 Teas. Soda
Salt – pinch
3 Cups Flour 2 Cups Coconut
Cream together sugar and shortening. Add eggs, vanilla and blend.
Add baking powder, soda, salt and flour and mix together. Add coconut. Bake at 350°
COOKIES FROM CAKEMIX 2 Eggs
½ Cup Vegetable Oil
1 Cake Mix
Preheat oven to 350°. Mix eggs and vegetable oil into cake mix. (Use only the ingredients, not the ones listed on box.) You can add other things like nuts, raisins or choclate chips to make your cookies special. Drop the dough by teaspoonful’s onto an ungreased cookie sheet, space about 2 inches apart. Bake for 8 to 10 minutes and let cool before serving.
CORN BREAD 1 Cup Cornmeal
1 Cup Flour
½ Cup Sugar
½ Tea. Salt
3 Tea. Baking Powder
1 Egg
1 Cup Milk
½ Bar Margarine – melted
Sift together cornmeal, flour, sugar, salt and baking powder. Add milk and egg. Stir well. Add melted margarine. Stir well. Bake at 450° for 25-30 minutes.
COTTAGE CHEESE SALAD – (Lettie Bea Lam) 1 Small Container Cottage Cheese
SPRINKLE ON
1 Small box orange-pineapple jello
ADD
1 Small can crushed pineapple or fruit cocktail (drained)
1 Small bowl Cool Whip
Other flavors jello very good and can use large amounts of each ingredient.
COWBOY COOKIES 1 Cup Butter
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs
1 Teas. Vanilla
2 ½ Cups Flour
½ Teas. Baking Powder
1 Teas. Soda
½ Teas. Salt
1 Cup Oatmeal
Chocolate Wafers
Beat butter, sugars and eggs. Add vanilla and then dry ingredients. Chill dough. Bake at 350° for 8-10 minutes. Immediately when cookies are removed from oven, top with a chocolate wafer. Let sit until wafer is melted, then spread chocolate with knife, like icing. For Christmas you can use white chocolate wafers and sprinkle with red and green sugars!