Cheesecake (Grandmother Spencer’s)

Crust: 1 Tbsp cinnamon                                       2 Tbsp sugar

               2-1/4 c. graham cracker crumbs       4-6 Tbsp melted butter

   Filling:   3 eggs                                                    rind of 1 lemon, grated  

                        1 Tbsp vanilla                                    1 Tbsp melted butter

                         1 tsp lemon juice                              1 c. sugar

                         3 (8 oz.) Phila. cream cheese       1-1/2 pt. sour cream(3c.)

Instructions: Beat cream cheese & add sour cream. Beat in sugar & add lemon juicce & rind.  Add vanilla & beat til smooth.  Fold in melted butter.  Pour filling into prepared refrig. crust.  Bake 45 min. @ 350 degrees.  Cool.  Refrigerate.  Needs to be prepared in a spring form pan.

Flan (Caramel Custard)

1/3 c. sugar               1 tsp. vanilla

6 eggs                           1/2 tsp. salt

1 can Bordens Sweetened condensed milk plus can regular milk

     Place sugar in teflon coated saucepan,  Cook over medium heat., swirling pan constantly until sugar melts and form a light bown syrup.  Immediately pour syrup into a warm 8-inch glass, round baking pan, such as a cake pan, quickly rotating dish to cover botom completely.  (Pan can be warmed by sitting in pan of warm water while making caramel syrup.)  Set aside.

In liquid blender or food processor, blend eggs, milk, vanilla  & salt.  Pour into prepared baking dish; set in 9 by 13 baking pan.  Pour boiling water to 1/2 inch level around dish.

Bake at 350 for 40 to 50 minutes or until sharp knife inserted in center comes out clean.  Remove baking dish from larger pan.  Let custard cool; refrigeraqte several hours or overnight.

Chocolate Italian Cake

 5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1.4 sups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2.3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

• Beat egg whites at high speed with an electric mixer  until stiff peaks form; set aside
• Beat butter and shortening until creamy; gradually add sugar beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.
• combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with four mixture.  Beat a low speed until blended after each addition.   Stir in coconut, chopped pecans, and vanilla.  Fold in egg whites.  Pout batter into 3 greased and floured 8-inch round cake pans
• Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Garnish, if desired.  Store in refrigerator. 

Chocolate-Cream Cheese Frosting

1 – 8oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 16oz package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

• Beat first 4 ingredients at medium speed with an electric mixer until creamy
• combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture.  Beat at low speed until blended after each addition.  Stir in pecans.  Yields 4 cups

Rhubarb/strawberry Pie

Rhubarb/strawberry Pie

pastry
3 to 4 cups cut rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine

2 pie crusts Ann Wagner
Rhubarb/strawberry Pie

pastry

3 to 4 cups ct rhubarb
1 cup sugar
3 T. flour
1/2 tsp. grated orange peel
Dash salt
2 T. butter or margarine
2 crusts

Combine rhubarb, sugar, flour, orange peel, & salt. Fill 9 inch pastry-lined piepan; dot with butter and adjust top crust. Bake in hot oven (400) 40 to 50 minutes. Can add 1 to 2 cups strawberries. Can make as a crisp and just use top crust.

Ann Wagner

Banana Split Cake

Banana Split Cake
Dessert

4 large bananas
2 c. graham cracker crumbs
3 sticks butter
2 cups crushed pineapple, well drained
2 c. confectioner’s sugar
2 eggs
1 8oz. container Cool Whip
3/4 -1 c. chopped nuts

Mix 1 stick butter w/ graham cracker crumbs, & spread evenly over bottom of 9×13 pan. Beat together for 5 min. at high speed: 2 eggs, 2 sticks butter, & 2c. sugar. Stir in drained pineapple & spread entire mixture over crumbs. Slice bananas 1/4 in. thick, place over other mixture. Cover bananas with Cool Whip. Spread w/ nuts & refrigerate 3 hours or overnight. 10 servings

Mom

Apple Kuchen

Apple Kuchen

pastry
½ c. butter
1 pkg. yellow cake mix
½ c. coconut
2 ½ c. sliced apples
½ c. sugar
1 c. sour cream
1 egg

Cut butter into cake mix and add coconut. Pat this into an un-greased 9×13 pan. Build up edges. Bake 10 min@ 350. Place apples on crust. Mix cinnamon and sugar and sprinkle over apples. Blend sour cream with egg and drizzle over apples. Bake for 25 min. @ 350. 20 min 8

Mom

Easy Cinnamon Buns (mini)

Mom & Audrey Miller

Easy Cinnamon Buns (mini)

Bread

5 Tbsp. Margarine
¼ c. water
3 Tbsp. margarine, soft.
2 tsp. cinnamon
¼ c. sugar
¾ c. firmly packed brown sugar
½ c. chopped pecans (opt.)
2-8oz. cans Pillsbury Crescent Dinner rolls

Pre heat oven to 375. In un-greased 9×13 pan, melt 5 Tbsp margarine in oven. Stir in brown sugar, water, & pecans. Separate each can of crescent dough into 4 rectangles: press perforations to seal. Spread with 3 T. softened margarine. Combine cinnamon & sugar; sprinkle over dough. On shorter side, roll up each rectangle. Cut each roll into 4 slices. Place cut side-down in prepared pan. Bake 20-25 min. until golden brown. Invert immediately to remove from pan. Serve warm. To reheat, wrap in foil for 10-15 min. in oven.

Mom & Fern Roth

Christmas roll out cookies

Christmas roll out cookies      

 

cookies           

2/3 c. shortening (butter or marg.) 

1 1/4 c. gran. sugar   

2 eggs 

1 1/2 tsp. salt   

2 tsp. baking powder           

1 1/2 tsp. vanilla                                                                          

 

Cream shortening, sugar & eggs together til light & foamy.  Sift flour, salt & b. powder together.  Add to 1st mixture.. Add vanilla.  Mix until smooth.  Chill dough overnight (at least 2-3 hours). Roll to desired thickness on floured surface.  Bake in 350 oven 12 minutes.                                   

 Mom & Grammy

Cowboy Cookies

Cowboy cookies           

 

cookies           

 

1 c. shortening(1/2 crisco & 1/2 marg. or all of either)  

1 c. granulated sugar   

1 c. brown sugar (firmly packed)           

2 eggs 

2 c. quick rolled oats       

1 tsp. vanilla    

1 pkg choc.chips

6 oz size (1-2 c. depending on taste)   

1 c. chopped nuts                 

2 c. flour          

1 tsp. soda      

12 tsp salt                            

1/2 tsp baking powder           

 

Sift dry ingredients together (flour, soda salt, b. powder).    Cream shortening (but not as fine as for cake baking), add white sugar & mix well, then add brown sugar.  Add eggs one at a time.  Add dry ingredients, then rolled oats and vanilla.  Dough is very stiff.  Fold in by hand nuts & choc. bits.  Drop by scant tsp. for each cookie on baking sheet, not too close together as they flatten out and are very crisp.   

 

Bake 10-12 minutes @ 350.                                   

 

Mom & Grandmother

 

Shoo-fly-pie

Shoo-fly-pie    

 

Pies     

 

3/4 c. molasses

3/4 c. water     

1/2 tsp. baking soda  dissolved in 1 tsp. vinegar                       

1 1/2 c. flour    

1/2 c. sugar     

1/4 tsp. salt      

1/2 c. shortening (Crisco)                                                           

 

Mix 1st three ingredients and pour in unbaked 9 inch pie shell.  Cut shortening into dry ingredients to make crumbs.    Put crumbs into shell.  Bake 45-50 minutes @ 375.    

 

Mom & Grammy