Apple Pudding Cake by Helen J.

This smelled unbelievably good while it was baking!!  The recipe was simple and quick, even including dicing the apples.  And the cake itself is dairy free, which my little Bubba REALLY liked.  :)

The recipe doesn't list a pan size, so I was assuming 9x13, but after I got it mixed up, I realized it's for a 8x8 or 9x9 square pan.  I only used 2 large Granny Smith apples, since I think our apples are bigger now than they were in Helen's day.  The Granny Smiths were perfect for the recipe, and I think just two large apples was a good choice.  But if you like more apple than cake, use more.  :)

Here's a picture of the batter right before I put it in the pan.  Notice how many apples there are

And here's a picture of the cake with whipped topping.  I used that since I'm not a fan of pudding.

Overall, the recipe was good, but not earth shattering.  If you're a big fan of baked apple desserts, though, you might think it's a 4 star recipe.

Apple Pudding Cake

3 or 4 large diced apples (I peeled them, too)

1 C sugar

1/2 C shortening

1 egg

1 C flour

1 t soda

1/2 t salt

1/2 t cinnamon

1/4 t nutmeg

1/2 C nuts (I left these out, but I imagine walnuts would be good)

Cream shortening and sugar, add egg, then apples, then add dry ingredients and nuts.  Bake 40-50 minutes at 325 degrees and top with sauce or whipped topping.

Sauce

Lemon jello pie mix - omitting one egg and adding water to make it thinner than for pie.  

Apple Dumplings - Mildred M.

So I have decided that Mildred was an amazing cook that cooked from her head and when they put this book together she just wrote her favorite recipes down as best she could and submitted them.  This is the 3rd recipe of hers, I believe, that has not been a complete recipe.  That said, I tried to come up with an idea of what she meant by the recipe.  For example, it calls for "rich biscuit dough," but there isn't a recipe or indication of what that was or how big of a recipe she used.  So I used one recipe of the Baking Powder Biscuit recipe from an earlier week and substituted butter for the shortening, I used whipping cream instead of milk and I used the 2 T sugar, this seemed to me to include the ingredients I relate to "rich" desserts.  Then it calls for "finely cut up apples."  Again no quantity or type, based on the instructions in the recipe it sounded like I needed to cover the dough with the apples.  This turned out to be about 2 C worth or 2 1/2 Granny Smith Apples.  Lastly, it has you make a sauce to put over the rolls (which doesn't indicate how much cinnamon, I kind of just shook some in, guessing it to be about 1/2 tsp), but doesn't indicate if it should be poured over before or after you bake the rolls (which it doesn't give a temperature or time to bake, so I guessed on that as well).  After a conversation with mom, we decided that since they were "dumplings" that indicated steaming, so we decided the sauce was probably meant to go on before they were baked.  That said, the sauce was very thick, it may be due to the fact I substituted corn starch for the flour to make the sauce Gluten-free to pour over the gluten free rolls I also made using some GF biscuit dough in the fridge (no "rich" dough for her this time, just brushed it with butter before adding the apples).  I may have miscalculated the substitution of cornstarch and used too much, but either way, it was VERY thick, almost like a pudding, I think the sauce should have been a little thinner and next time I am adding a little vanilla,  I love vanilla and a dash of salt.    I am also tempted to add a little nutmeg to the sauce as well, not because anything was missing, just because I love apples and nutmeg.

As for our review, MAKE THIS NOW!!!  The dough was divine, almost cake like, but not quite.  We all thought it would be great with vanilla ice cream, which I didn't have so we whipped some cream (which was melted in the photo).  It was also fairly simple and quick to put together. Despite all the issues with the recipe, it was really amazing and a recipe I am going to perfect, I think it will be a favorite, for that reason, I am giving it 4-stars.  The kids exclaimed it was a 5 and I had to stop them at 2nds.  We sent some to some friends before we had really tasted them and I almost wish we had been selfish.  Out of a full 9x13 pan, we have 2 left.

 So here is the recipe with the added instructions based on the way I made it. 

Apple Dumplings 

1 recipe rich biscuit dough (below)

2 C finely cup up granny smith apples (about 2 1/2 lg apples)

1/2 C-2/3 C cornstarch (or 1 C flour)

2 C sugar

2 C water

1/2 tsp cinnamon
1/8 tsp nutmeg
dash salt

1/2 tsp vanilla

Roll dough out thin, like for cinnamon rolls.  Place apples on dough and add a little cinnamon-sugar.  Roll up like a jelly roll and cut 1" slices and place in a greased 9x13 pan. Bring the remaining ingredients, except for vanilla, to boil, remove from heat and add vanilla and pour over the apple rolls.  Bake in a 350-degree oven for 55-60 minutes.  Allow to cool some before serving.

Rich Biscuit Dough

2 C flour

4 t Baking Powder

1 t salt

4 T butter

1 C cream

2 T sugar

Mix dry ingredients together and cut in the butter until it looks like bread crumbs.  Add cream and stir until combined - dough will be very thick.

Caramel Nut Pudding Cake - by Helen J

Helen let me down this time.  I left out the raisins and nuts because I knew my familywouldn't like those, but it still wasn't our favorite.  The nutmeg was really strong.  That said, the texture was great and there was oodles of caramel sauce in the bottom to pour over the top, you can see how much in the picture.  It was easy to make and doesn't have any unusual ingredients.  So, if you LOVE nutmeg, you should give this a try, but I think I would rather have the chocolate version.
 *EDITING NOTE:  This recipe is listed twice in the index.  Use the recipe on page 62, because the recipe on page 59 is not complete.

Caramel Nut Pudding Cake - by Helen J.

1 T butter, softened

1/2 c sugar

1/2 c milk

1 c sifted flour

1/2 tsp soda

1/2 tsp nutmeg

1/2 c raisins

1 tsp vanilla

1/4 c nuts

Cream butter and sugar.  Add milk and dry ingredients, and beat until smooth.  Add raisins, nuts and vanilla. Pour into a 1 1/2 qt baking pan.  Pour sauce over the top.  Bake at 375 for 30 minutes.  Serve warm with whipped cream or ice cream.

Sauce

1 c brown sugar

2 T butter

2 c boiling water

Put all ingredients in a small saucepan and bring to a boil.  

Orange Ice Box Dessert

Orange Ice Box Dessert - Maurine G.

This dessert is very easy and very tasty.  I used fresh squeezed oranges instead of frozen orange juice.  I invited our latest 2 widowed friends and families over for Sunday Dinner.  They don't eat many sugary things.  They helped rate the dessert and gave it a 4.  I think it might have a little sweeter flavor and the color would be a little brighter if you used frozen juice.  If it sits long the cookie crumb goes to mush on the bottom.  If you created baked cookie crust it might help, or just serve it all at once.  I guessed what size of pan to use.  The recipe fits in a 8" x 8" pan.  I would definately make this one again.  

Orange Ice Box Dessert                                   8" x 8" pan  or 9" x 9"          9 servings

2 C Orange Juice                                             1/2 Box Vanilla Wafers crushed (11 or 12 oz. box)
1/2 lb. Marshmallows                                       Whipped Cream  (4 oz. Cool Whip)
Line pan with crushed Vanilla Wafers.  Heat 1 C. of juice.  Add marshmallows and stir until melted.  Add remaining juice mix well.  Refrigerate until set.  Top with whipped cream.

Peanut Coconut Brittle- Elaine N.

As mentioned by Krystal yesterday, the Jones' are not candy makers. Hence our burned peanut brittle. We are also technology challenged.  The picture of the peanut brittle was actually very pretty.  You couldn't even tell there were burned peanuts in it, but we could not get the picture to upload.  It is a very good recipe, and even burned it seemed to disappear. The instructions do not mention you should stir the concoction while it is cooking and rising to temperature. While this may be common knowledge to most, it was not to us. Bryce knew we should have stirred it, but didn't say anything until we could smell the peanuts burning. We still give the recipe a 4.

Peanut Coconut Brittle- Elaine Nelson

3 C sugar
1 1/4 C karo syrup
1 C water
2 2/3 C raw peanuts
1 t soda
1 t salt
1 t vanilla
1/2 square butter (1/4 C)
1/2 lb coconut

Boil sugar, karo and water to 229. Add peanuts and cook to 299 or hard crack stage. YOU SHOULD STIR ON THIS PART. Remove from heat and add the soda, salt, vanilla, butter and coconut. Pour into a greased cookie sheet and let cool. Break into pieces.

Million Dollar Fudge, Mary Mae N.

Mary Mae was the ultimate candy maker. Hopefully she is looking down from heaven and not laughing at my attempt at candy making. I have never made fudge, and we are not much on candy making at the Jones household. That being said, this was really easy, and I am pretty sure it turned out how it was supposed to...I think.

Million Dollar Fudge- Mary Mae Nelson

4 1/2 C sugar
pinch of salt
3 T butter
1 2/3 C cream
1-12 oz bag semi sweet chocolate chips
1-12 oz bag milk chocolate chips
2-7 oz bottles marshmellow cream
2 C chopped nuts, optional

Boil sugar, butter and cream for six minutes.  In a large bowl put chips, marshmellow cream and nuts.  Pour sugar mixture into bowl and beat until it loses it's gloss.  Pour into pan and chill before cutting

Dipping Chocolates by Mary S.

I loved the General Directions at the beginning of the recipe.  They are a great explanation!  I've dipped many chocolates before, but I still reviewed it since it's been a while.  Also, even though I've dipped quite a few chocolates, I've never done it alone, and I've never successfully made fondant centers.  Mom always did that part (thanks mom!!).  So it was an adventure.  I only did the Cream Centers recipe (it lists cream centers, chocolate centers, caramels, and brown sugar fudge).  It was simple enough, but I had to turn the heat up (because it would stop boiling) and ended up cooking it too long.  The first time I tested, it was more of a hard than a soft ball.  So it didn't stir very well, and if I'd waited for it to cool all the way, I wouldn't have been able to stir at all.  When my arms and hands were about to fall off, I gave up and just folded in some flavor, and cut it into balls to dip.

  So the centers are almost flavored caramel type stuff.  Still yummy, though.  Then I dipped it in candy coating since I couldn't find good dipping chocolate this time of year (and my kids didn't have a trip to the specialty kitchen store in them).  I give it a three.  Good, but not earth shattering.

Dipping Chocolates
Chocolate dipping should be done in a fairly cool room about 65 degrees.  Caramels, nuts, candied fruit, or molded fondant centers may be chocolate dipped.  Mold fondant centers a day or two before dipping; otherwise fondant leaks through chocolate coating.  Use at least 1 pound chocolate.

Dipping chocolate, bits, bars may be used or a combination of any one.  Place over hot, not boiling, water.  Stir until chocolate melts.  Exchange hot water for cold in a double boiler, stir and cool chocolate.  Exchange cool water for warm.  Drop centers in, roll around to coat, lift out with a fork.  Draw fork across rim of pan to remove excess chocolate.  Drop on waxed paper.  Never allow water to come in contact with chocolate; it causes gray streaks.  If chocolate is heated too hot it becomes grainy.  Centers may be frozen and then dipped.  This makes it easier to dip soft centers.

Cream Centers
3 C granulated sugar
1 C heavy cream
3 T white syrup
1 t vanilla
Combine sugar, syrup and cream in heavy saucepan and bring to boil stirring constantly.  Cook to soft ball stage.  Pour in large shallow pan.  Cool to lukewarm.  Beat until mixture holds shape.  Place in can such as shortening can to age, for at least 2-3 days.  Various flavors may be mixed in when forming centers, such as lemon, maple, black walnut, orange, peppermint.  They can also be added in combination with chopped or whole nuts, maraschino cherries or candied pineapple.  (note: it never mentions adding the vanilla, but I added it to the shallow pan when it started cooling)

Pineapple Fondant - Della G.

I am slow, I had a "church" week and some other stuff and didn't get to making this until yesterday and finally got it done last night.  Note to self: make sure you have new sugar before Sunday when making candy.

I thought this recipe looked interesting and I love pineapple.  It is a basic enough recipe, that said, I think I might have messed it up.  After being beaten for about 20 minutes (10 by me, 10 by my husband) it still wasn't what I expected.  It was still more like carmel than fondant.  I cooked it past soft ball to more firm ball, but it still never set up right, but it didn't go to sugar like a lot of my candy does.  Its flavor was good, but I really wanted more pineapple flavor, I wonder if I had put all the drained pineapple if it would still set up.  That said, it was good and I will probably make it again and try more pineapple.

Pineapple Fondant
4 C white sugar
1/2 C white corn syrup
dash salt
1 C cream
1 C crushed pineapple, drained

Place all ingredients in a heavy bottom pan and stir until the sugar is dissolved.  Cover the pan for 5 minutes or until all the crystals are dissolved, make sure it doesn't boil over (I didn't have a problem with this).  Remove lid and let the candy continue to boil until it reaches soft ball stage (232-degrees).  Stir occasionally, making sure not to touch the sides of the pan above the candy.  Remove from heat and allow to cool.  Place on a buttered platter and beat/knead until it is thick and creamy and all the shine is gone from the candy.  Place in a tightly covered container and keep refrigerated.

Olympian Creams by Della G

These were super yummy.  Some people in my family even liked them better that penoche, which in my family is saying something!  I will definitely make them again.  I was glad that I knew how to make this type of candy because the instructions could be more specific.  Like, I think I should have heated the milk and sugar before adding it.  When I added it cold, it caused some little carmel bits to harden and they never went away.

Olympian Creams by Della G

4 1/2 c sugar, divided
1 1/2 c hot water
1/2 c rich milk or cream
1 cube butter, divided
1/2 c white syrup
few grains of salt
vanilla

Melt 1/2 c sugar in a heavy saucepan (butter the sides of the pan), stirring frequently.  Let brown, add hot water and stir and simmer until caramel syrup forms.  Meanwhile, mix remaining 4 c sugar, milk, salt, and 4 T butter in a small saucepan and warm until butter melts, add to caramel syrup.  Stir constantly until boiling.  Reduce heat and boil, without stirring, until mixture forms reaches soft ball stage (230 degrees).  Remove from heat, and drop butter and vanilla on top, withour stirring.  Cover tightly and let cool until cold to the touch.  Pour into a glass cake pan and stir until it loses its gloss and thickens.

Rocky Roads - Mildred M.

If you need a quick easy treat this is the recipe for you.They tasted very good if you like marshmallows and chocolate (nuts could be optional).  They are a little pricey for how much you get.  The recipe calls for 18 lg. marshmallows.  When I went to get my marshmallows all I had was small so I went ahead.  I figured about 10-12 miniature equaled a large marshmallow.  I think it ended up better because the chocolate was spread throughout the whole slab in smaller amounts.  I would definitely make this again.  Where the recipe has some challenges is the amount of chocolate bars.  I read the recipe and it says it makes approx. 1 lb.  I guessed the marshmallow would be 1/2 to 2/3 a lb. and the nuts would be a few ounces, I used 2 giant (7oz. bars).  It turned out pretty good for a guess.  (For my daughters.  Mildred is Keith M. and Cathy's mother.

ROCKY ROADS - Mildred M.

18 lg. or about 1/2 lb. Miniature Marshmallows       2 - 7oz. Hershey Chocolate Bars     
1/2 C Chopped Walnuts
Line a 9"x5"x3" loaf pan with waxed paper.  Or use a 8"x6"x2.  Lightly butter the waxed paper.  Melt the chocolate in the top of a double broiler or in the microwave stirring often.  Do not get marshmallows too hot.
Lg. marshmallows:  Line bottom of pan with marshmallows.  Sprinkle nuts all around.  Pour chocolate over and smooth with spatula.
Min. marshmallows:  Let chocolate cool a little and add the nuts.  Stir well.  Add marshmallows and mix quickly.  Chocolate will harden quickly.  When mixed pour into pan.
Set aside to cool.  When firm, cut into rough squares with sharp knife.  Makes about 1 pound.  Wrap each piece in waxed paper.  Keeps several weeks at room temperature.

Chocolate Cake - Rue J.

Chocolate Cake- Rua Jones

As you can see by the picture, this cake makes a good 65th birthday cake. This recipe will set your world on fire even without all of the candles. We thought this was a very good chocolate cake recipe. The only thing we changed, was to add 2 tablespoons of cocoa. Either the squares of chocolate are different than they used to be, or it was a different kind. The cake was not very chocolatey with just the two squares the recipe called for, so we added the cocoa. We used the raisin filling recipe also by Aunt Rua for this cake and a powdered sugar glaze. This is Dad's favorite kind of cake. It is what his mom used to make him for his birthday.

Chocolate Cake-

1/2 C butter
2 t vanilla
1 lb brown sugar
2 eggs
2 squares melted chocolate
1/2 C buttermilk
2 1/4 C flour
1/2 t salt
2 t soda
1 C boiling water

Cream butter, add brown sugar, beat until fluffy. Add eggs. Stir in melted chocolate, buttermilk and vanilla. Add flour and salt. Stir soda into boiling water and add to the batter. Pour into baking pans. Bake 20-25 minutes at 350. The batter is very thin. We give it a 4.

Lemon Cake, Helen J

Let me just start by saying that I love this cake! I pretty much love all things lemon, like lemonade, lemon heads, lemon starbursts, lemon pie, lemon bars, and lemon scented cleaning products. I think it is genetic, my Dad loves lemon and his Mom, Helen J, also loved lemon. Just the other day my pregnant self was thinking how much I would like some sort of lemon something, well, Lemon Cake was just what I was looking for.

The recipe is pretty much just the directions off of a cake mix, so any lemon cake mix will do. I did not use all of the oil specified in the recipe, it seemed like a lot, so I went with the box directions on that one. I also used the baking directions on the box, 30 minutes was not quite enough. Now for my favorite part! When cake is done, use the end of a wooden spoon and poke holes all over the top. Then pour the fabulous jello/powdered sugar glaze over the top, all of that sugary goodness will soak into the cake. Let cool and "ice" with Cool Whip, or just eat it warm. (Not that I would know anything warm cake or the missing corner of cake. Hence no full cake picture, whoops)

If you are a little frightened about the sugar content, just use sugar free jello for the glaze. Also have fun with the jello flavors, mix it up depending on the holiday, or the birthday. I have had this cake for my B-day cake a few times, with varying flavors. Thank you Grandma Jones! 4 stars!


Lemon Cake- Helen J

1 pkg lemon velvet cake mix
4 eggs
1 pkg lemon jello
3/4 C oil
3/4 C water

Mix all ingredients well and pour into 9 x 13 cake pan.  Bake 25-30 minutes or until cake springs bake when touched with finger.  take from oven and prick all over cake, clear to the bottom with toothpick or fork.  Mix 3 oz package of jello with 1 1/2 cups hot water, dissolve.  Glaze with jello and rind of 2 lemons, mixed with 2 C powdered sugar.  Put back in oven for 1 minute.  Good warm or cold, with or without whipped cream.

Oatmeal Cake by Della G.

I really liked this cake!  The recipe is almost identical to the Oatmeal Cake in the Lion House cookbook, but this one only requires one bowl, which we all know is better.  Plus, the cake itself is dairy free, so I was able to feed plain cake to my dairy-allergy baby.  I chose to ice it with cream cheese frosting, but the cake disappeared so quickly, I didn't get a picture with the icing on it.

The cake was very easy to make, it's moist and has good flavor, so it's definitely a 4 star recipe!

Oatmeal Cake
1 1/4 C boiling water
1 C quick cooking oatmeal
1/2 C shortening
1 C brown sugar
1 C white sugar
1 t vanilla
2 eggs
1 t cinnamon
1 t soda
1/2 t salt
1 1/2 C flour

Pour boiling water over oatmeal & shortening in mixer bowl.  Let sit and cool (10 minutes or so).  Add sugar, vanilla, & eggs and beat well.  Add sifted flour, cinnamon, soda, & salt.  Bake @ 350 for 30 minutes in a greased 9x13 pan.

Topping for cake  I didn't use this because it would have soaked into the cake and made it NOT dairy-free, but I've used ones like it before, and it's excellent.

2/3 C brown sugar
6 T melted butter
1/2 C coconut
1 t cinnamon
1/2 C nuts
1/2 C cream
1 t vanilla

Mix ingredients & spread over hot or cold cake.  Broil in oven for 1 minute.

Raw Apple Cake - Maurine G.

When I first saw this cake, I assumed it would be a spice cake, but turns out it is a yellow cake of sorts, with shredded apples.  Consequently, I was curious.  The brown color of the cake comes from the apples that browned while I peeled, cored,  & shredded 6 cups of them.  I used a combination of Jazz, Honeycrisp, & Gala.  The recipe didn't indicate whether to peel them, and while I am one to avoid peeling all things (potatoes, apples, etc) as much as possible, after serious consideration I decided to peel the apples. As with all the cakes and cookies I will make I had to adjust slightly for the higher altitude (5700 ft) so I have marked the high altitude flour in parenthesis, I also raised the temperature by 5 degrees.  Because we have a gluten free gal, I decided to make her one as well.  I figure I will try to do that with as many recipes as possible, then we can share them with Grandpa.  So I have given a GF 1/2 recipe below.  Lastly, the recipe indicates adding nuts, if desired, but doesn't indicate what kind or how much.  I made an executive decision and added 1 C chopped, pecans, but assume walnuts would taste good as well.

I took it to a RS Luncheon and asked the sisters what they thought.  They gave it a 4.  That said, I am only giving it a 3.  It was delicious and very moist, but it was a lot of work peeling the apples, 4 cups of shredded apples is a lot of apples, so I don't know that I would make it very often.  And there just seemed to be something missing, I'm thinking granny smith apples (my favorite) would have given it more flavor. I used what I had on hand since I made it on Sunday, jazz, honey crisp, and gala.  I also think it could use a touch more salt.  As for the vanilla in the frosting, it was a little much, it almost had a bitter alcohol flavor.  I also doubled the frosting for the 9x13 & 8x8 cakes.  I think the original recipe wasn't enough.  :) I am planning to make it again at some point with the changes and see what happens.  As for the GF cake, it fell, something awful, It was only after I frosted it and we cut into it that I realized that I must not have tested the cake with a toothpick in the right place because it was almost raw in the middle, despite being on the top shelf, and cooking the whole hour and being half the size.  We did take the middle, scrape off as much frosting as possible and put it back in a greased loaf pan and baked it on 350 for about 30 minutes until it was really golden and it worked great.  I will be testing that one again to figure out what exactly went wrong, because our GF gal loved it, especially with swirls of frosting in it.

I also baked both cakes in the oven, and I baked the regular one an extra 20 minutes.  The edges got done a lot earlier than the middle of the cake so I covered the edges part of the way through to help them not get too brown.  I think I can attribute all of these baking errors to too much in my dumb oven.

RAW APPLE CAKE 
3/4 C cooking oil
2 eggs
2 C sugar
1 tsp vanilla
4 C peeled, cored, shredded raw apples
1 C chopped pecans or walnuts, opt
2 1/2 (2 7/8) C flour
2 t soda
1/2 tsp salt

Stir together the oil and sugar, Beat in the eggs, one at a time (I goofed on this due to interruptions, and just dumped the oil, sugar, and eggs in all together, it seemed to work fine).  Add the vanilla and shredded apples.  Stir in nuts, if using.  Stir in the dry ingredients.  Bake in a greased, 9x13 pan, at 325 for 1 hour.

Frosting
1 sm pkg cream cheese
2 T butter
1 t vanilla
1 1/2 C powdered sugar

Mix cream cheese and butter together, add the vanilla.  Mix in the powdered sugar.  Spread on the cake.

GF RAW APPLE CAKE
3/8 C cooking oil
2 eggs
1 C sugar
1 t vanilla
2 C peeled, cored, & shredded raw apples
1 1/4 (1 1/2) C GF Flour mix
1 t soda
1/4 t salt
1/2 tsp, heaping, xanthan gum

Stir together the oil and sugar, Beat in the eggs, one at a time (I goofed on this due to interruptions, and just dumped the oil, sugar, and eggs in all together, it seemed to work fine).  Add the vanilla and shredded apples.  Stir in nuts, if using.  Stir in the dry ingredients.  Bake in a greased, 8x8 pan, at 325 for 50 min-1 hour.

Jelly Roll by Maureen G

This Jelly Roll sounded yummy, but I was a little disappointed.  The cake recipe was labor intensive and didn't have a lot of flavor.  Vanilla might fix that.  When I added the raspberry jam, that was all we could taste.  I also had a little trouble getting the cake off the dish towel when it was time to fill it.  I lined the pan with greased, and floured, waxed paper, even though it didn't say to, and I was glad I did. It was hard to get the paper off and I don't think it would have come out of the pan in one piece.

Jelly Roll by Maureen G

4 eggs, separated

4 T water

1 c sugar

1 c flour

1 tsp baking powder

1/4 tsp salt

Beat egg whites until stiff peaks form.  In another bowl, whisk water and egg yolks until lemon colored.  Gradually add sugar and beat well.  Add dry ingredients.  Gently fold in egg whites.  Pour batter into a wax paper lined, greased, and floured cookie sheet.  Bake at 350 until light brown, 15-18 minutes.  Immediately turn onto a damp dish towel, remove wax paper lining, and roll up to cool.  When cooled, unroll and spread with a pint of jam, then re-roll and refrigerate.

Fruit Cake-Katie H

NOTE OF INTEREST:  This is the famous fruit cake that sparked the idea of having a big supper to raise funds in town (you know where) and made over $1200.00 for the Building Fund in the late 1940's.  Katie made many cakes to sell at the bake sale that night.
(I wouldn't want to cut up that much fruit for cake).
I looked at my cake recipes and chose this one.  I figured if it was a fruit cake, this time of year would be the easiest to find the ingredients.  After 3 (all) grocery stores in town and $15.00, I found them.  I covered the fruit a little too deep because I didn't need any of the Grape Juice. This cake brought back all the memories of holidays at home.  I remember Mom making this or one close to it and topping it with a hot lemon sauce instead of frosting.  I used easy Penuche Frosting.  I followed the recipe as written except I only found packaged prepared fruit so it was easier.  I loved it (my sentimental journey).

FRUIT CAKE - Katie H.
1 C Butter                                   1 T Lemon Peel                      2 tsp. Cinnamon
1 C Brown Sugar                        1 T Orange Peel                      1/2 tsp Cloves

1 C White Sugar                         1 C Chopped Nuts                  1 tsp Nutmeg
3 Beaten Egg Yolks                     1/2-1 C Grape Juice                1/2 tsp Mace
1 C Seeded Raisins                     2 C White Flour                       3 tsp Baking Powder
1 C Seeded Dates                       2 C Whole Wheat Flour           1/2 tsp Soda
1 C Currents                               1/4 tsp Salt                               3 Beaten Egg Whites

1 C Figs                                      2 Tbs. Cocoa
1/2 C Citron
Clean and cut fruit.  BARELY cover with boiling water and let stand 20 min.  Line 2 loaf tins with waxed paper.  Sift baking powder, flour, salt and spices together.  Cream butter and sugar well.  Add beaten egg yolks and blend well.  Add 1/3 of flour mixture, then fruit and nuts.  Add remaining flour and enough grape juice to make stiff drop batter.  Dissolve soda in 1 tsp. water and add and blend well.  Fold in egg whites and pour mixture into 2 loaf tins (or 4 med. ones).  Bake in moderate oven for 1 hour or more.  Ice with caramel icing. (No recipe listed).
Penuche Frosting:  from Better Homes and Garden Cookbook
Melt 1/2 C butter or margarine; add 1 C brown sugar.  Bring to boiling; cook and stir 1 min. or until slightly thick.  Cool 15 min.  Add 1/4 C hot milk and beat smooth.  Beat in enough of 3 1/4 cups sifted confectioners' sugar for spreading consistency.  Frosts two 8 or 9 inch layers or loaves.

Pumpkin Bread by Helen Jones

I love a good pumpkin chocolate chip cookie.  After all, what is not to like.  So, this pumpkin bread sounded like a good choice for this week.  Just like Stephanie we encountered a few typo's with the recipe.  However, it is a good thing mom was paying attention because I was just going along with what it said.  The recipe calls for 1 T of cinnamon and nutmeg.  This should read 1 teaspoon.  We decreased the ginger by half.  The sugar  by a 1/2  cup and the oil by a 1/4 of a cup.  We also exchanged the nuts out for craisins.  All of this, besides the cinnamon and nutmeg typo, was just done according to preference.  We definitely will be making this recipe again.  We give it a 3.  As a side note, it taste even better the second day like most things do.

3 1/2 C flour
1 1/2 t salt
3 C sugar
2 t soda
1 t cinnamon
1 t nutmeg
1/2 t ginger
1 t BP
2/3 C water
1 C cooking oil
2 eggs
2 C canned pumpkin
2 C chopped nuts (opt)

Combine dry ingredients.  Combine wet ingredients.  Combine wet and dry, being careful not to over mix.  Bake in 2 well greased loaf tins. Bake at 350 for 1 1/2 hours. ( We baked it for 1 hour on 350 and then turned down to 325 for the remaining 1/2 hour.)

Sorry there isn't a picture.  Better luck to me next time!

Cinnamon Pin Wheels-Cleone W

Cleone is the Grandmother of one of my oldest friends, so i figured this recipe would be good. Based on the evidence of only half a loaf left, since last night, we have found a keeper! This is really just another cinnamon roll recipe, but very user friendly. I didn't even ruin my pan when i scalded the milk! I tend to have trouble with that part, I get distracted sometimes. Anyhow, I did add some vanilla to the dough. Baking them individually in the muffin tin worked great, as did the loaf. I made one loaf and a dozen individuals. Bake the individuals for 12 min and the loaf for 20 min

Whole Wheat or White Bread by Mildred M.

     I have been looking for a new recipe for wheat bread, so I was excited to try this one.  Unfortunately, it was a FLOP!!  My husband almost spit out his first bite of bread, and then threw the rest of the piece away.  I'm partly to blame, because I should have realized that 2 Tablespoons of salt is too much, and maybe the recipe should have read 2 teaspoons.  :)
     But the way the recipe was written is a problem, too.  I put in 4 1/2 cups water.  The 4 that are listed, plus another 1/2 cup for the yeast.  I think the 1/2 cup for the yeast should have come out of the 4 cups, because the dough was so sticky that I couldn't form it into pretty loaves.  I ended up globbing it together as well as I could and plopping it in the pans.  Also, the instructions are less than one line long, so if you don't understand how to make bread and the meaning of "let it rise twice", you would have a problem.
     So here's a picture of my flat, lumpy (because of too much water) bread that I'm probably going to throw away because it's too salty to eat.  And the recipe that a good cook may, or may not, be able to fix.

Whole Wheat or White Bread
10 C whole wheat flour, or white
2 T salt
6 T sugar, molasses, or honey
1 T yeast in 1/2 C water
5 T shortening
1 2/3 C powdered milk mixed with flour
4 C warm water

Mix and knead.  Let it rise twice.  Bake for 1 hour at 350 degrees.

note:  I melted the shortening, as my mother taught me, I used sugar, and I used half white and half wheat flour.

Baking Powder Biscuits by Lillian G. (and Chicken Pot Pie)

These are your basic BP Biscuits, but since the recipe recommended them on meat pie, I decided to try them on Chicken Pot Pie.  I made them in my food processor and I was a little worried after putting the milk in since the mixture was almost runny.  But I hoped the kneading 25x's would help and it did.  It also doesn't include baking directions so I used some from another biscuit recipe.  They are really soft and yummy!  We decided we would be making this more often, both the biscuits and the chicken pot pie.  I cooked the end of the biscuits separately and we loved them as well.  Definately, a 4-star recipe!

I also included the Chicken Pot Pie recipe just in case you are interested.  It is a modified recipe from The America's Test Kitchen Family Cookbook.

BAKING POWDER BISCUITS

2 C flour

4 t Baking Powder

1 t salt

4 T shortening

1 C milk

2 T sugar (opt- I didn't use)

Mix dry ingredients together and cut in the shortening until it looks like bread crumbs.  Add milk and stir until combined.  Place on a heavily floured surface and knead 25 times.  Roll to 1/2" and cut.  Bake at 425-degrees for 10-12 minutes.  Good to be used on meat pie.

CHICKEN POT PIE

4 T unsalted butter

3 carrots, peeled and sliced 1/4-inch thick

2 ribs celery, sliced 1/4-inch thick

5 med potatoes, diced 1/2-1-inch cubes

1 onion, minced

1/4 tsp Salt

1/2 tsp pepper 

2 garlic cloves, minced

1 tsp fresh thyme or 1/2 tsp dried

4 1/4 C chicken broth

1/2 C milk (divided)

2 cooked chicken breasts, diced into 1/2-inch cubes

1 1/2 C frozen mixed vegetables

2 T bacon pieces

21/2 T cornstarch

1 recipe biscuit dough

1. Preheat oven to 425-degrees and grease a 9x13 pan.

2. In a large pot, melt the butter and add the carrots, celery, potatoes, onion, salt and pepper.  Cook until they are soft which is about 10 minutes.

3. Add the garlic and thyme and stir until fragrant (15 seconds).   Add the Chicken broth and 1/4 C milk and simmer 10 minutes.  Add the chicken, vegetables, and bacon and simmer another 5 minutes or until vegetables are cooked.  Combine remaining 1/4 C milk and cornstarch and slowly add to chicken mixture until thick and bubbly.  

4. Pour into prepared pan and top with cut biscuits.  Bake for about 20 minutes.  Let it cook 5-10 minutes until serving.

Brown Sugar Muffins by Helen J.

When I saw that this recipe was submitted by Helen J., I knew it was a good recipe.  Helen knows what good food tastes like!  These muffins are easy to make and very yummy.  I liked the fact that I could mix them up early in the day and bake them fresh for dinner.  I recommend that you allow them to cool for a few minutes before taking them out of the pan, otherwise, they stick.   They are great warm, but they are also yummy cold.   It is interesting to note that this recipe is almost identical to a recipe I have from my mother-in-law’s family.  They lived on the opposite end of the state from each other.  Makes me wonder where they all got it from, but it is easy to see why they kept it.

Brown Sugar Muffins

1 c brown sugar

½ c shortening

1 egg

1 c milk

1 tsp vanilla

½ tsp soda

2 c flour

¼ tsp salt

½ c nuts (optional)

Cream shortening and sugar.  Add the milk, egg, and vanilla.  Add dry ingredients and mix just until combined.  Do not over mix!!  Fill greased or lined muffin tins 2/3 full.  Refrigerate for 1 hour or overnight.  (My other recipe skips the refrigeration and they are just fine.)  Bake at 375^o for 20 minutes.

Banana Bread-Marilyn A

I am going to Dads this weekend so I did both kinds.  The left is gluten free the right is the regular recipe.
GF-I added 1 extra egg and 1/4 tsp. Xantham Gum.  Both loaves of bread have excellent flavor.  The texture is more a cake like texture.  Maybe because I used my food processor not mixer.  I decided to do this so the whole experience would be new.  I didn't have to pre-moosh the bananas it was great!  As you can see the baking time or temperature was not the best.  I would drop the temperature a little so it doesn't get as dark. The recipe is only a "3" because I know better.  Let's get REAL, how can you ever beat Grandma Helen's recipe?  Great bakers all are we!!!!!

 Banana Bread - 1 loaf
1 C Sugar                      2 C Flour                       
1/2 C Butter                   1 tsp Soda
1/4 tsp Salt                     1/8 C Nuts
2 eggs                            Combine all ingredients in order listed.  Mix well.
2 large bananas               Pour in greased loaf pan.  Bake 350 F. 45-50 min.

How we are doing this!

We went to the index in the back of the book and started numbering 1-6 through the recipes, with each of us assigned a number and a day of the week (Monday-Saturday).  Then we have assigned each week of the year a category from the cookbook.  On our day we will choose a recipe we have been assigned from the assigned category for the week and make the recipe adapting as necessary (some of us have to deal with food sensitivities) and then blogging about the recipe.

Our Rating System

Here is a rundown of our rating system:

1-Why did I have to make this one, I plan to forget this ever happened.

2-If I have the ingredients I might make again

3-We liked this and plan to make again

4-This is going into my regular rotation, and I will share it with all my friends, and my life was never complete until I found this recipe!