Carrot Pudding & Lemon Sauce - Mildred M.

I must admit I was avoiding this one, and now I really wish I hadn't, it was delicious!  I substituted cranberries for the raisins and next time I will just keep them out entirely, and reduce the recipe by 1/2 an egg, otherwise it was delicious.  I cooked it in a 1 1/2 qt glass bowl in my steamer.  Since the steamer only has a timer for 75 min I set my regular timer to come and add time to the steamer and to add water as needed.  I might just place it in the bowl and try it over the stove steamer next time,  to see which works better.  It really was delicious.  I was thinking a lemon sauce would be good on this and mom mentioned she remembered Grandma making carrot pudding with lemon sauce so I looked in the misc section and sure enough, Mildred had a lemon sauce.  It also was delicious.  Most of my kids really liked it and it wasn't soggy like I thought it would be.  It isn't carrot cake, :) but it is pretty good.  One note, I rinsed the grated potatoes to avoid them turning brown and it worked really well.

Carrot Pudding
1 C grated carrots
1 C grated potatoes
1/2 C melted fat, I used shortening
1 C sugar
1 C raisins, opt
1 t soda
1/2 t salt
1 t nutmeg
1 t cinnamon
1 t cloves
2 C flour
2 eggs (1 1/2 if omitting raisins)

Mix together and place over steam for 3 hours.  Serve warm with Lemon Sauce.

Lemon Sauce
1 T cornstarch
3/4 C sugar
Dash salt
3/4 C water
1 egg
1 T butter
2 T lemon juice
1/2 t grated lemon zest

Mix together, bring to a boil and cook, stirring constantly, until thick.

Cheese Cake - Barbara Bryant

Have you ever had the boxed Jello Cheesecake mixes?  This recipe is the scratch version of it.  It is good, but it does not have the cheesecake creamy texture.  It is more like lemon pie texture.  It also has quite a strong lemon flavor.  I liked it but it is not "cheesecake" to me.  I put some raspberry jam on top for the topping.  Don't, the flavors do not mix.  Strawberry is good though.  There are a few things in the recipe that are not clearly written.  I wrote them in this version of the instructions.
1. You need to stir the jello and water until jello dissolves.
2. Evaporated milk us to come in 6 oz. (short can) 3. The graham crackers means a graham cracker crust.                                       or 11 or 12 oz. (tall can).


Cheese Cake - Barbara Bryant

1  pkg. Lemon Jello                                              1  C. Sugar
3/4  C. Boiling Water                                           1  lg. pkg. Cream Cheese (warmed)
1/4  C. Lemon Juice                                             1  lg. Can Evaporate Milk (well chilled)
Rind of 1 Lemon                                                  Graham Cracker Crust

Mix jello and boiling water until jello is dissolved.  Set aside to cool.  Add lemon juice and rind.  Cream cream cheese and sugar.  Fold jello and cream mixtures together.  Whip milk, fold cheese and jello mixture into milk.  Pour into cracker crust.  Refrigerate until firm.

Cool Mint Dessert - Cleone W.

I decided to do this as a pie instead of a cake because I thought it would look really pretty.  I was right.  This is a dessert I will add to my regular routine.  The flavor was wonderful if you like the chocolate and mint flavors together.  It was not too difficult to make.  I used a graham cracker crust instead of vanilla wafer because that is what I had.  I don't think it was at all distracting from the flavor.  I also used cocoa instead of the unsweetened bakers chocolate.  I did NOT add the extra butter you do when you substitute.  I also used miniature marshmallows.  I figured about 1 1/4 C. of marshmallows was a good amount.  When it says to let it sit overnight it really does make a difference.  It softens the crushed mint and spreads the flavor through the whipped cream and marshmallows so it is a soft and pleasing flavor.  A real hit if you like peppermint!

Cool Mint Dessert - Cleone W.

1/2   C. Butter                                              10  lg. Marshmallows (1 1/4  C. miniature)
1  C Confectioners Sugar                              1  C. Chopped Nuts
3  Eggs, separated                                        1  C. Crushed Vanilla Wafers
2  oz. Unsweetened Chocolate                      1  C. Whipping Cream
1/4  lb. Peppermint Candy, crushed

Cream butter and sugar.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2 C. nuts.  Fold in stiffly beaten egg whites.  Pour into 9" x 9" cake pan lined with 1/2 C. cookie crumbs and chill.  (Or: use a 9" graham cracker or vanilla wafer pie shell.  Omit crumbs for top).  Whip cream and combine with candy, marshmallows and nuts.  Pour over chilled chocolate layer and top with cookie crumbs.  Chill overnight.

Creamy Rice by Leone L.

This is just rice pudding.  I am not a huge fan of rice pudding, but, if you like it, this is pretty good.  As advertised, it is creamy, and the flavor is good too.  I just don't like the little rice pieces.

Creamy Rice, by Leone L.

2/3 c rice

1 1/2 c hot water

1/2 tsp salt

1 T butter or margarine

1 qt cold whole milk

2/3 c sugar

1/4 tsp nutmeg

3 eggs

Wash the rice in hot water.  Combine rice, water, salt, and butter in a heavy pan; cover and cook on low for 7 minutes.  Add milk, sugar, and nutmeg; and boil slowly, stirring often, until the rice is done.  Lightly beat the eggs, slowly add some of the hot milk, beat quickly, to temper the eggs.  Remove rice from the stove and add the eggs, beating well.  Do not boil, or it will curdle instead of being creamy.  If it is too thick, you can add a little milk while it is still hot.

Apple-Spice Swirls by Rua J.

These reminded my one daughter of a cobbler.  They are pretty good.  If I made them again, I think I would use some chopped up apples in place of the applesauce, or an apple pie filling.  We thought chunks would be a good addition.  I think it is more of a dessert than a bread, so I am listing it under both.  The recipe was a little confusing to follow, so I am going to organize it differently.

Apple Spice Swirls by Rua J.

Syrup
1 c apple juice
1 c sugar

Combine juice and sugar in a small saucepan and simmer for 10 minutes.  Set aside.  While it simmers, make the pastry.

Pastry
1 1/2 c flour
1 tsp salt
3 tsp baking powder
1/2 c butter or margarine
1/2 c rolled oats
1/2 c milk

Combine flour, salt, and baking powder; cut in the butter until the mixture is like course crumbs.  Add oats and milk, mixing just until the mixture forms a ball.  Roll out to a 9x 13 rectangle.

Filling
1T melted butter
1 1/2 c applesauce
1/2 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c chopped nuts

Brush pastry with melted butter.  Combine the remaining ingredients and spread evenly on dough.  Roll up loosely, and cut into 9 slices, 1 inch wide.  Place in an 8x8 square or round pan.  Pour syrup over the top and bake at 400 for 35 minutes.  Serve warm, with whipped cream.  Makes 9 servings.

Quick Dessert - Loleen G.

When I first saw this recipe, I was not impressed.  I thought it sounded like something only kids would like.  So I made it for the after school snack.  And I was right, kids love it!  But I did too.  It reminded me a lot of apple crisp, so another name could be "Cheater Apple Crisp."  The recipe is a little confusing, so use my instructions below.

Quick Dessert
2 Graham Crackers
3 T Apple sauce
1 T sugar
Dash cinnamon
Whipped cream

Crumble a whole cracker in an individual bowl.  In a small bowl (I used a 1/2 C measuring cup) combine 3 T applesauce, 1 T sugar, and dash cinnamon, pour on top of crumbled cracker.  Crumble second cracker on top and spread with whipped cream.  Serve immediately.

Apple Turnovers by Anette W.

This recipe is really easy and really yummy.  We used the dead fall apples from my honeycrisp tree.  My 12-year-old had a friend over today and they put these turnovers together for me.   When the turnovers were fresh out of the oven, they were absolutely yummy and the crust was flaky and light.  After they cooled, the crust seemed like a lot compared to the filling.  When I make this again, I will either plan to eat them straight off the pan, or make them bigger so that there are less edge pieces of crust.

 The puff pastry came with 2 sheets, so the girls used the extra sheets to make this other yummy dessert.  I don't know where they found the recipe, so I can't tell you how to find it.  Just trust me, it was good.

Apple Turnovers by Annette W.

2 T flour
1/4 c sugar
1/4 tsp cinnamon
pinch salt
1 1/3 c apples (mine ended up closer to 1 1/2 c, but it worked)
1 T melted butter
1 sheet puff pastry

Combine apples and melted butter.  Combine dry ingredients and add to apples.  Roll puff pastry into a 12"x16" rectangle and cunt into 12- 4" squares.  Place 2 T apple filling in each square and fold over and seal edges with a fork.  You can make rectangles or triangles.  Our "squares" were slightly rectangular, so we didn't think they would make good triangles.  Place on a cookie sheet and cover with 2 layers of heavy brown paper, or tin foil would probably work too.  This keeps the turnovers from burning before the apples are cooked.  Bake at 450 for 10 minutes, then turn the oven down to 350 and bake 30-35 minutes more.

Baked Carrot Pudding - Helen J.

I remember carrot pudding many times as a child.  Mom would make it and top it with a lemon sauce.  It makes my mouth water to think of it.  I know that Helen is a good cook so I wondered if this might be the recipe Mom use to use.  I think it may be.  When Mom made it she would cook it in a blue and white striped fleischmans Yeast Can.  I remember her always setting the can in a pan of water in the oven to bake the pudding.  This recipe doesn't say to do that so I didn't.  Mom's was always a little moister than this came out.  I believe the water in the oven would keep it from drying out.  The recipe says to bake it in a  9" x 13" pan.  I have changed the size of pan to bake it in.  You would have to 2 x's it to use a  9" x 13".  I also had caramel in my fridge so I just topped it with diluted warm carmel topping.  I only gave it a 3 because I know my kids probably would not eat it very well even though I thought it was good.

Baked Carrot Pudding - Helen J.

1/2  C. Butter                                                     1  1/4  C. Flour
1/2  C. Brown Sugar                                          1/2  tsp. Nutmeg
1  Egg                                                                1/2  tsp. Cinnamon                           
1  C.  Grated Carrots                                         1  tsp. Baking Powder
1/2  C. Chopped Raisins                                    1/2  tsp. Soda 
1/2  C. Chopped Nuts                                       1/2  tsp. Salt
1  T. Hot Water

Cream butter and sugar.  Add egg and water, beat well.  Add carrots, raisins and nuts, stir.  Sift dry ingredients together.  Add to wet ingredients.  Mix together.  Pour batter into well greased 8" x 8" pan.  Bake 1 hour in 300o F. oven.  Serve with warm caramel or lemon sauce.

Ice Box Dessert by Loleen G.

This was a fun little dessert.  My girls thought it was great fun to freeze things in the heart shaped ice-cube trays.  And they were able to help put the graham cracker crumbs in the tray, then on the top.  That said, the dessert probably isn't worth the time and effort.  Not only do you have to make a pudding, you have to whip the cream and the eggs whites separately.  All of these things lead to extra dishes. 

Also, it didn't freeze very hard.  I don't know if this is because of my freezer (which isn't the newest or greatest) or if the ingredients don't freeze hard.  The shapes started melting and losing shape after only a couple minutes on the counter.  If you could figure a way to serve them immediately after taking them out, then it would work better.  This might be worth it to impress people at a baby shower or something, but only if you have a cold house that won't make them melt too quickly.

Ice Box Dessert by Loleen G.
2 egg yolks
1 C sugar
2 lemons, juiced
2 egg whites
1 C whipping cream
Graham Cracker Crumbs

On medium heat, cook egg yolks, sugar and lemon juice until thick (boiling??).  Whip egg whites (I did it until I had stiff peaks) and cream (until stiff peaks again) separately.  Add these to above cooked mixture.  Put cracker crumbs in bottom of ice tray, then add mixture, then more crumbs on top.  Freeze in refrigerator (not sure what it means to freeze in refrigerator, so I put them in the freezer) overnight and serve plain or with ice cream.  (Can be halved, since I did it that way and it worked great)

Zweiback Pudding - Rua J.

I am a little prejudice.  Because of the name I thought this would be strange.  I was wrong it is quite tasty.  Two of my granddaughters liked it quite a bit.  (This is "edible" was the comment)  It is similar to graham cracker crust & topping with pudding in between.  If you didn't have any cookies or graham crackers for crust, this could be a possible replacement.  I thought I had regular bread crumbs, but I didn't, so I used "Kokkoman's Panko Japanese Style Bread Crumbs" left over from onion rings at Christmas time.  They are bread crumbs that stay crunchy when used for breading.  I am very glad I did.  The crust was a nice soft crust but the topping part stayed crunchy.  I have not had a lot of custards in my life but I love puddings in crust so it was good.  It called for meringue made with egg whites but there was not a recipe so I added one.

Zweiback Pudding - Rue J.

2  C. ground dry Bread Crumbs                                           1/2  C. Butter
1/2  C. Sugar                                                                       1 tsp. Cinnamon

Mix together.  Keep out 1 cup for topping.  Line 9" x 9" square pan with remaining crumb mixture.

Custard Filling

2  C. Milk                                                                            3  Egg yolks
1/2  C. Sugar                                                                       1  Tbs. Corn Starch
1  Tbs.  Butter                                                                      1  tsp. Vanilla

Mix all ingredients together except Vanilla  Cook on med/high heat stirring constantly until boils.  Boil 2 min.  Pour gently over crumb crust so you don't make holes in crust.

Meringue (from Better Homes and Gardens Cookbook)

3  Egg whites                                                                        1/2  tsp. Vanilla
1/4  tsp. Cream of tarter                                                        6  Tbs. Sugar

Beat egg whites with vanilla and cream of tarter until soft peaks form.  Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.
Spoon over the custard pudding and seal all edges to pan.  Bake 20 min at 350o F.  Allow to cool completely and serve with a dollop of whipped cream.

Date Pudding Cake — Maurine G.

I really wanted this to taste better than it did.  I thought I liked dates, but have decided I like dates in things, but not as the main ingredient.  It is like Brownie pudding cake with a syrup on the bottom.  If you really like dates this would be yummy, other wise it is just so-so.   We threw most of it out.

Note:  the instructions in the book are wrong, I have the right instructions below (thanks mom!.


Date Pudding

1 1/2 C brown sugar
1 1/2 hot water
1 C sugar
2 T butter (melted )
1 C milk
1/2 C chopped nuts
1/2 C chopped dates
1 C flour
2 t baking powder
1 t vanilla

Mix brown sugar and water and pour in a greased 9x13 pan.  Mix remaining ingredients and pour over water mixture.  Bake at 375-degrees for 30 minutes.

Marshmallow and Pineapple Desserts

I have 2 dessert recipes that are almost identical, so I made a small batch of both to see which one is better. The first recipe is:

 Pineapple Marshmallow Cream by Kathy N.

1 can crushed pineapple (1 cup)
1 T lemon juice
2 c miniature marshmallow
1/2 c whipping cream

Combine pineapple, in juice, lemon juice, and marshmallow in a saucepan.  Stir over low heat until marshmallows dissolve.  (Or, you could just put it in a microwavable bowl and use the microwave, stirring after every minute.  It took about 3 minutes.)  Cool.  When the pinapple mixture is starting to set up, whip the cream and fold it in. Spoon into individual sherbet dishes or leave in big bowl, and refrigerate at least 2 hours.  Makes 4 servings.

The second recipe is:

Marshmallow Delight Dessert by Maurine G.

1 lb marshmallows
1 c milk
1 med can crushed pineapple, drained (I decided that this is about 1 3/4 c pineapple)
1 c cream, whipped stiff and sweetened
1/2 c chopped nuts
graham cracker or vanilla wafer crumbs (I crushed 6 big graham crackers)

Melt the marshmallows with milk, and cool.  Add pineapple, cream, and nuts. (I just sprinkled nuts over the top of half of the pan) Line a 9x13 pan with crumbs, pour pinepple mixture over top, and chill.

As you can see, the Pineapple Marshmallow Cream has a lot more pineapple and cream and the Marshmallow Delight Dessert has more marshmallows as the names suggest.  Obviously, the first recipe tastes a lot more like pineapple and it is creamier.  The second recipe just tastes like flavored marshmallows. We did like the graham crackers though.  So, the decision we reached is that, if you are in the mood for a pineapple treat, you should make the Pineapple Marshmallow Cream, but add the crumbs, and nuts if you like them, from the other recipe.  Unless you really like marshmallow, then make the other one.

Cinnamon Rolls by Louise M.

This is a great recipe.  I do have to say a thank you to our cousin, DeEtt, who made them once when I was visiting Grandpa.  I hadn't been aware of the recipe, but after I tried the cinnamon rolls she made that day from Grandma's recipe, I decided it was now THE recipe for cinnamon rolls.
    I love that you put the dough in the fridge to raise.   I've always had a hard time getting all the gooey stuff on the rolled out dough, the dough rolled up, and then cut and put on the baking sheet before the rising dough had completely changed shape.  With this recipe, the dough is cold, so you have extra time before it starts rising.  The other thing I love about the recipe is the flavoring.  I think a little almond flavor is common in cinnamon rolls, but never have I seen lemon flavoring.  It really makes a wonderful difference.
    I followed the recipe exactly.  I fills an 11x17 cookie sheet, and after they raise, the rolls will be all touching.  I used 1/2 C melted butter, sprinkled cinnamon and sugar separately, and put craisens on part of them.  I took a couple pictures as I was making them, but didn't manage to get one of them after they baked.   I recommend letting them bake until they are golden brown, not just light brown, so the butter doesn't make them doughy. I used a basic icing for them, but they are also good with cream cheese frosting or plain.

Cinnamon Rolls by Louise M.
2 cakes yeast (4 tsp)
2 C scalded milk
1 1/2 C sugar
1 C shortening
1 tsp salt
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp lemon extract
1 tsp nutmeg
2 beaten eggs
6 1/2 C flour

Dissolve yeast in 1/2 C lukewarm water.  Combine sugar, shortening, and salt in mixing bowl and add boiling milk.  Stir until shortening is melted.  Cool to lukewarm, add eggs, yeast (and water), flour, vanilla, and lemon and almond extract.  Mix well.  Chill in refrigerator 3-4 hours.  Roll out and spread with butter, cinnamon, and sugar.  Also add raisins or nuts if desired.  Let raise.  Bake at 375 for 10-12 minutes or until golden brown.  Frost while warm.

Apple Crisp Topping by Barbara B

This was excellent, although I'd make a slight adjustment to the recipe.  The instructions don't specify what size pan to use, so I assumed that it was for a 9x13 cake pan.  I didn't want too much of it, so I halved the recipe and used an 8x8 pan.  It was A LOT of topping.  I wonder if the recipe was for a large cookie sheet. It doesn't include any instructions for the apples, so I used 3 large granny smith apples.  I added some lemon juice, sugar, cinnamon, and nutmeg to the apples until they tasted good raw.  It seemed to work because they tasted good cooked, too.  I only added the lemon juice so the apples wouldn't go brown when my kids interrupted. If I was doing it again, I'd halve the topping recipe, then use 6 large granny smith apples in a 9x13 pan.  I love the topping on apple crisp, and I didn't think I could ever have too much of it, but there really was just too much.

Apple Crisp Topping by Barbara B.
3/4 C soft butter
2 1/4 C sugar
1 C dry milk
2 1/4 C flour
Mix together until thoroughly mixed.  Put on top of sweetened apples, and bake for 45 minutes to an hour at 350 degrees.

For apples, use 6 large granny smiths, sliced, spiced, and sweetened, then halve the topping recipe and use 9x13 pan.

Apple Walnut Cobbler - Mildred M.

When I first saw this recipe I thought it looked yummy, and I was right.  It wasn't the most amazing recipe I have ever tasted, but it is a pretty good cobbler recipe and if you were camping it would probably be good in a Dutch oven.  I followed the recipe exactly, and the ran an errand thinking to be back before it was out of the oven.  I ended up being back late, but a helpful child turned the oven off when the timer rang, and, not realizing something was in there, left it in the oven and so it sat in the oven for about 20-30 extra minutes, and in my opinion it was cooked perfectly so you may want to extend the cook time up to10 minutes.  Best part about the recipe, I finally purchased mace!

Apple Walnut Cobbler
1/2 C sugar
1/2 t cinnamon
1/2 t mace
1/2 C walnuts, divided
4 C thinly sliced tart apples*
1 C flour
1 C sugar
1 t BP
1/4 t salt
1 beaten egg
1/2 C milk
1/3 C butter, melted

Preheat oven to 325.  Mix sugar, cinnamon, mace and 1/4 C walnuts. Place sliced apples in a greased 9x13 pan and sprinkle cinnamon mixture over top.  combine remaining dry ingredients (not remaining walnuts) in a small bowl.  In a medium bowl combine melted butter, milk, and egg and and then add dry ingredients and mix until smooth.  Pour over apples in the pan and then sprinkle remaining walnuts on top.  Bake for 50 minutes or until done.  Serve warm with whipped cream or cold.

We are having it for breakfast!

Potato Chocolate Cake by Pearl H. with Fudge Icing by Della G.

This cake took me all day to make and dirtied every dish in the house, but it might be worth it.  I always put garlic in my mashed potatoes, so I didn't think they would work well.  Luckily, I found a box of instant in the back of the cupboard, so I used those.  Once I got the potatoes ready, I realized I had to separate the eggs and beat the egg whites, so I did that.  Then, I got the dry ingredients ready because they alternate with the potatoes, and melted the chocolate so it could cool.  I felt like a cooking show with all my little bowls sitting there ready to make my cake.  The recipe says nothing about how you should cook it, so I guessed and it worked perfectly.  The cake is dense and moist, kind of like my applesauce cake.  It has a really mild chocolate flavor, in fact that is the only complaint we had.  I would experiment with adding more chocolate if I made it again.  The frosting is super fudgy, so that helped with the flavor.  I might have been too much if the cake had more chocolate.

I did have some trouble with the frosting.  I accidentally cooked it too long and it went to sugar.  I ended up adding more milk and cooking it down again, and it worked great.  I think you could cut the salt in half because it is a little too much.  I also proved that you can just dump everything together and boil it for a couple minutes if you don't want to mess with all the steps.  If you cook it less, it would also make a great hot fudge topping.

Potato Chocolate Cake by Pearl H.

1/2 c hot milk
1 c mashed potatoes
2/3 c shortening
2 c sugar
1 tsp vanilla
4 egg yolks
2 c flour
2 tsp baking powder
2 squares unsweetened chocolate
4 egg whites
1 c walnuts (optional)
1/2 c maraschino cherries (optional)

Beat milk and potatoes together, cool.  Cream shortening and sugar, add vanilla and egg yolks and beat well.      Combine flour and baking powder.  Alternately add potato and flour mixtures, beating after each addition.  Add walnuts or cherries with last flour addition if desired.  Add chocolate.  Beat egg whites until stiff peaks form and fold into batter.  Pour into a greased 9x13 pan.  Bake at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.  Cool and frost.

Fudge Icing by Della G.

1 1/2 c sugar
1/2 c cream or evaporated milk
1/4 c water
1 T corn syrup
1/2 tsp (1/4 tsp) salt
2 sq melted unsweetened baking chocolate
2 T butter

Boil sugar, cream, water, syrup, and salt until soft ball stage.  Cool to room temperature and add chocolate, butter and vanilla.  Beat until thickened.  Or, Dump everything, but vanilla, in the pan and stir until it boils.  Boil 2 minutes.  Remove from heat and cool to room temperature.  Add vanilla and beat until thick enough to spread.  

Apple Pudding - Maurine G.

This pudding cake is wonderful!!!!  I took it to the dinner last night (that I thought was last week) with the homemade butterscotch ice cream.  They were a hit.  A definite 4+ according to the dinner guests.  I had no complaints or challenges with this recipe.  I chose to use Rome Beauty apples with a smooth sweet taste.  The sauce was easy but it does boil over easy so make sure you use a high top pan and stir it down.  Luckily I remembered what Sego milk was.  I don't think you can buy that brand anymore.  I used the whole can of evaporated milk and adjusted the other ingredients accordingly.  I like a lot of sauce on my pudding and this way the rest of the can of milk won't go bad.  I chose to stir it the whole hour.  I had to finish my book (Suzanna and The Spy).  Stir & read, Stir & read.  The recipe was straight forward and easy to follow.  It tastes a lot like regular applesauce cake with carmeal sauce on top, but the apples are in chunks.  Try it,,,,,You'll like it!!!!!!!!!!

Apple Pudding - Maurine G.

4 C. Chopped Apples (about 3-4 lg. apples)                  3 C. Flour
1 C. Chopped Nuts (walnuts are great)                          3 tsp. Cinnamon
1 C. Shortening                                                              2 tsp. Nutmeg
2 C Sugar                                                                      2 tsp. Baking Soda
3 Eggs                                                                           1/4 tsp. Salt

Mix shortening and sugar.  Mix in eggs, one at a time.  Sift dry ingredients and mix into wet ingredients.  Add apples and nuts, mix well.  Bake in greased 9x13 pan for 45 min. at 350o.  Serve warm with sauce.

Sauce    (adjusted to use a 12 oz. can of  Evaporated Milk)

1  12oz. can Evaporated Milk                                         3/4 C. Sugar
3 TBS. Butter
Simmer together for one hour stirring occasionally.

We Are Behind-Playing Catch Up

We apologize for our lack of keeping up with the posting the last couple of weeks. Really there is no excuse other than we just didn't get them on the blog. We have made the recipes each week, but lost it after that. Really I guess sometimes life just happens and we are left to play catch up but are left feeling like we are not quite there most of the time. Oh well, life goes on. The following recipes we give a four to each of them. Further explanation to follow.

Hamburger Stroganoff- Myrna Grimshaw

We made this the night before Krystal and Sara's baby shower.  It makes quite a large batch. Kendalee and her girls were there for dinner as well as Juli, Krystal, Mom and Dad, and me and my two girls.  We had plenty with some left over to take home to Jade.  There were no complaints from any of the children and that speaks for itself.  If you need an easy dinner give it a try.

1/2 C onion
1 clove garlic
1 lb hamburger
2 t salt
1/4 t. pepper
1 small can mushrooms, sliced
1 can cream soup
1 C sour cream
2 C cooked noodles

Brown hamburger, onion and garlic.  Add salt, pepper and mushrooms.  Add soup and simmer 10 minutes.  Serve over noodles. 

We did not bake it in the oven.

Hot Fudge Pudding- Lillian Grimshaw

When I think of Lillian Grimashaw I always think of good food. She was one woman who knew how to cook and she especially loved treats of any kind. This recipe was very good, but very rich. It requires some vanilla ice cream to go with it! Sometime baking is fun because you wonder how this will ever turn out. That is kind of what I thought about this hot fudge pudding. It makes its over pudding on the bottom of the pan while baking. Don't understand or believe me, make it for yourself and you can see.

Hot Fudge Pudding-
1 C flour
3/4 C sugar
2 T cocoa
2 t BP
1/4 t salt
1/2 C milk
2 T melted shortening
1 C chopped nuts 1
 C brown sugar
1/4 C cocoa
1 3/4 C hot water

 Mix flour, sugar, 2 T cocoa, BP and salt. Stir in milk and melted shortening. Pour batter into 9" pan. Mix brown sugar and 1/4 C cocoa. Sprinkle over batter. Pour hot water over the top. Bake 45 minute on 350. Serve with cream or ice cream. We omitted the nuts due to preference. It is very fast and easy to put together. The result is a very rich and tasty dessert.

Also, as usual the computer is smarter than me.  No pictures again.

Peach Cobbler-Helen J.

Who doesn't love cobbler? I was in a hurry last night and this looked like the most easy of my choices. Sometimes cobbler can be too sweet for my tastes, but this recipe is just right for me. I would even leave the sugar out of the filling part next time. I would cook it a bit longer, since the biscuit part was a little slimy on the bottom. Very good warm, or for breakfast the next morning. I can't wait for some warmer weather so I can try this outside in the Dutch Oven. 4 stars.

Filling-

2 Cups Sliced Peaches (I just used a quart of bottled peaches)

1/4 Cup sugar

3 T lemon juice

1 Cup Peach Juice (Also from the quart of peaches)

1 T butter

Mix together, cut up butter and sprinkle on top. 

Crust-

11/2 Cups flour

1/2 tsp salt

1 T Baking Powder

1/2 Cup milk

1 T sugar

1/3 Cup shortening

1 egg well beaten

Combine flour, salt, BP and sugar. Cut in shortening, add milk and egg and mix. Drop by teaspoon full onto filling. Sprinkle with Nutmeg and Sugar. Bake for 30 minutes at 350 degrees.

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.