FROZEN STRAWBERRY JAM
2 cups mashed strawberries
4 cups powdered fruit (berry) sugar
1-3/4 ozs. powdered pectin (certo crystals)
3/4 cup water
Wash berries in a sieve, hull them and rain well. In a flat bottomed pan, mash them, and measure two cups. Add the berry sugar, stir very well and let stand 15 minutes, stirring occasionally. Meanwhile mix together the water and powdered pectin and cook stirring until they come to a hard boil and boil one minute, stirring constantly. Immediately add to fruit - sugar mixture and stir threeminutes. Pour into clean dry eight-ounce jars to within 3/4 inch from top (to allow for possible expasion when frozen). Cover with lids at once. Let stand at room termperature 24 hours. Store in freezer. If this jam is to be used within 2 or 3 weeks it will keep in storage part of refrigerator - not frozen.
Sunday, December 7, 2008
Rhubarb-Pineapple Jam
RHUBARB-PINEAPPLE JAM
5 cups sugar
5 cups rhubarb (cut finely)
1 - 20 oz. can crushed pineapple
2 pkgs strawberry jello
Mix first three ingredients and boil for 20 minutes. Then stir in the strawberry jello until dissolved. Pour into sterile jars and seal with a double coating of new melted paraffin
5 cups sugar
5 cups rhubarb (cut finely)
1 - 20 oz. can crushed pineapple
2 pkgs strawberry jello
Mix first three ingredients and boil for 20 minutes. Then stir in the strawberry jello until dissolved. Pour into sterile jars and seal with a double coating of new melted paraffin
Cranberry Marmalade
(Mom)
1 med. orange
1 lemon
1 lb. cranberries (4 cups)
1-1/2 cups sugar
2 cups water
1 stick cinnamon, broken up
6 whole cloves
Cut orange and lemon in quarters and discard seeds. Slice paper thin.
Combine cranberries, sugar and water in large saucepan and bring to a boil. Boil, uncovered, until berries pop, about 8 minutes. Tie cinnamon and cloves loosely in small piece of cheesecloth and add along with orange and lemon slices.
Simmer, stirring often, until thick, about 15 minutes.
Lifft out and open spice bag and put a small piece of cinnamon in each of 8 sterilized jelly jars. Ladle cranberry mixture into jars. Top with paraffin. (Makes eight 6 oz jelly jars).
1 med. orange
1 lemon
1 lb. cranberries (4 cups)
1-1/2 cups sugar
2 cups water
1 stick cinnamon, broken up
6 whole cloves
Cut orange and lemon in quarters and discard seeds. Slice paper thin.
Combine cranberries, sugar and water in large saucepan and bring to a boil. Boil, uncovered, until berries pop, about 8 minutes. Tie cinnamon and cloves loosely in small piece of cheesecloth and add along with orange and lemon slices.
Simmer, stirring often, until thick, about 15 minutes.
Lifft out and open spice bag and put a small piece of cinnamon in each of 8 sterilized jelly jars. Ladle cranberry mixture into jars. Top with paraffin. (Makes eight 6 oz jelly jars).
Banana Pineapple Jam
(Aunt Bonnie via Diane Dick)
1-1/2 cups mashed bananas
1 - 14 oz can crushed pineapple
1/3 cup fresh lemon juice
6-1/2 cups white sugar
6 oz bottle of Certo
Method:
Bring ingredients to the boil and cook 1 minute. Remove from heat - add Certo to combine. Return to heat, boil 1 more minute. Remove from heat - stir and skim for about 5 minutes. Pour into sterilized jars.
1-1/2 cups mashed bananas
1 - 14 oz can crushed pineapple
1/3 cup fresh lemon juice
6-1/2 cups white sugar
6 oz bottle of Certo
Method:
Bring ingredients to the boil and cook 1 minute. Remove from heat - add Certo to combine. Return to heat, boil 1 more minute. Remove from heat - stir and skim for about 5 minutes. Pour into sterilized jars.
Green Tomatoes
(Muriel Heal)
4 tbsp butter
2 tbsp chopped chives or green onions
2 cups washed, cored and sliced small
green tomatoes
1/2 tsp salt
1/4 tsp paprika
1/2 tsp curry powder
1 tsp sugar
2 tbsp chopped fresh parsley
In medium large pan (frying) gently melt butter and add chives. Shake pan over heat to wilt chives. Add green tomatoes slices in not more than 2 layers.
Mix together in cup the salt, paprika, curry powder and sugar. Sprinkle evenly over top (cover and simmer until barely tender) without disturbing the seasoning. Sprinkle parsley over top, cover and steam openly for 1 minute. Slide carefully from pan onto shallow serving plate. Serve hot with a yellow vegetable such as yellow squash or any other veggies and meat.
4 tbsp butter
2 tbsp chopped chives or green onions
2 cups washed, cored and sliced small
green tomatoes
1/2 tsp salt
1/4 tsp paprika
1/2 tsp curry powder
1 tsp sugar
2 tbsp chopped fresh parsley
In medium large pan (frying) gently melt butter and add chives. Shake pan over heat to wilt chives. Add green tomatoes slices in not more than 2 layers.
Mix together in cup the salt, paprika, curry powder and sugar. Sprinkle evenly over top (cover and simmer until barely tender) without disturbing the seasoning. Sprinkle parsley over top, cover and steam openly for 1 minute. Slide carefully from pan onto shallow serving plate. Serve hot with a yellow vegetable such as yellow squash or any other veggies and meat.
Aunt Bon's Cold Meat Relish
AUNT BON’S COLD MEAT RELISHMarilyn Hermer nee: Corbin)
14 lg cucumbers Peel cucumbers, onions &
8 onions chop, cube green peppers
2 sweet peppers
Sprinkle with pickling salt and let stand overnight - drain juice
5 cups vinegar
4 cups hot water
8 cups sugar
1 cup flour
2 tbsp dry mustard
2 tsp tumeric
Boil 20 minutes
Mix thoroughly with vegetables and seal
Makes roughly 12 pints
This relish never lasts around our place. We use it on hot dogs and hamburgers also. Yummy.
14 lg cucumbers Peel cucumbers, onions &
8 onions chop, cube green peppers
2 sweet peppers
Sprinkle with pickling salt and let stand overnight - drain juice
5 cups vinegar
4 cups hot water
8 cups sugar
1 cup flour
2 tbsp dry mustard
2 tsp tumeric
Boil 20 minutes
Mix thoroughly with vegetables and seal
Makes roughly 12 pints
This relish never lasts around our place. We use it on hot dogs and hamburgers also. Yummy.
Red and Green Pepper Relish
(Muriel Heal)
5 good sized peppers (2 cups or more)
5-1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
5 good sized peppers (2 cups or more)
5-1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo
Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.
Caesar Salad Dressing
(Charlyn Cormier)
1 egg
1-1/2 cups oil
4 minced garlic cloves
1/2 cup vinegar
1 tsp salt
1 tsp sugar
1 tsp dry mustard
Mix well, can be stored in refrigerator for up to 3 weeks.
1 egg
1-1/2 cups oil
4 minced garlic cloves
1/2 cup vinegar
1 tsp salt
1 tsp sugar
1 tsp dry mustard
Mix well, can be stored in refrigerator for up to 3 weeks.
Caesar Salad Dressing
(Diane Dick)
2 cloves crushed garlic
2 whole eggs
4 tsp dijon mustard
1 tsp salt
1 tsp fresh ground pepper
2 tbsp red wine vinegar
1 drop tabasco
1/2 tsp worcestershire sauce
1-1/2 cup good extra virgin olive oil
juice of one fresh lemon
I use a blender and mix ‘em up. (I add the eggs just before the olive oil and oil goes in a slow steady stream)
2 cloves crushed garlic
2 whole eggs
4 tsp dijon mustard
1 tsp salt
1 tsp fresh ground pepper
2 tbsp red wine vinegar
1 drop tabasco
1/2 tsp worcestershire sauce
1-1/2 cup good extra virgin olive oil
juice of one fresh lemon
I use a blender and mix ‘em up. (I add the eggs just before the olive oil and oil goes in a slow steady stream)
Lemon Delight
(Patti Miller)
Crust
1-1/4 cup graham wafer crumbs
1/4 cup sugar
1/4 cup butter
Mix well and press into 9 x 13 pan (reserve 1/4 cup to sprinkle on top)
Filling:
1 lg lemon jello
1/2 cup boiling water
1/2 cup sugar
Bring to boil. Add 1 tbsp lemon juice.
Beat 1 large can of carnation milk. Add filling to milk and beat until well mixed.
Put in 9 x 13 pan with rust, sprinkle top with reserved crust mixture.
Can be frozen or refrigerated.
Crust
1-1/4 cup graham wafer crumbs
1/4 cup sugar
1/4 cup butter
Mix well and press into 9 x 13 pan (reserve 1/4 cup to sprinkle on top)
Filling:
1 lg lemon jello
1/2 cup boiling water
1/2 cup sugar
Bring to boil. Add 1 tbsp lemon juice.
Beat 1 large can of carnation milk. Add filling to milk and beat until well mixed.
Put in 9 x 13 pan with rust, sprinkle top with reserved crust mixture.
Can be frozen or refrigerated.
Caramel Corn
(Charlyn Cormier - I think this might be Grandma Corbin’s recipe)
1 cup popping corn
In saucepan melt:
1 cup butter boil 5 minutes
2 cups brown sugar without stirring
1/2 cup corn syrup
1 tsp salt
Remove from heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir immediately and well.
Pour over popped popcorn in large pan and mix well. Bake in 250 F oven for 1 hour. Stirring every 15 minutes.
1 cup popping corn
In saucepan melt:
1 cup butter boil 5 minutes
2 cups brown sugar without stirring
1/2 cup corn syrup
1 tsp salt
Remove from heat and add 1 tsp vanilla and 1/2 tsp baking soda. Stir immediately and well.
Pour over popped popcorn in large pan and mix well. Bake in 250 F oven for 1 hour. Stirring every 15 minutes.
Light As Air Pancakes
(Charlyn Cormier)
2 cups flour
1/2 tsp salt
5 tsps baking powder
2 eggs
1/4 cup white sugar
2 cups milk
1/3 cup oil
Sift flour, add baking powder, salt and sugar. Beat eggs in mixing bowl.Add milk and mix. Stir in oil, then add flour mixture all at once. Beat until smooth. Pour out 1/4 cup for each pancake.
2 cups flour
1/2 tsp salt
5 tsps baking powder
2 eggs
1/4 cup white sugar
2 cups milk
1/3 cup oil
Sift flour, add baking powder, salt and sugar. Beat eggs in mixing bowl.Add milk and mix. Stir in oil, then add flour mixture all at once. Beat until smooth. Pour out 1/4 cup for each pancake.
Fuzzy Naval Cheesecake
FUZZY NAVAL CHEESECAKE
(Margo MacNaughton)
Crust:
1-1/2 cup Graham Cracker crumbs
3/4 cup sugar
1/2 cup melted butter
Mix together and put into 10” springform pan and set aside.
Filling:
2 - 8 oz pkg cream cheese softened
1-1/2 cup icing sugar
6 tbsp undiluted frozen orange juice
2 oz Peach Schnapps (or more)
1 large cool whip (thawed)
Beat cream cheese til smooth. Add sugar and mix. Add orange juice, peach schnaps and beat. Fold in cool whip. Blend well and pour into crust. Chill until firm.
Topping:
2 sm. cans mandarin oranges (save 1/2 cup liquid)
2 oz Peach Schnapps
Bring 1/2 cup liquid from oranges and Peach Schnapps to a boil. Add 1 tbsp corn starch dissolved in 1/2 cup cold water. Cook a few seconds longer. Cool and pour over orange sections which are arranged on top of cake. Chill at least 4 hours
(Margo MacNaughton)
Crust:
1-1/2 cup Graham Cracker crumbs
3/4 cup sugar
1/2 cup melted butter
Mix together and put into 10” springform pan and set aside.
Filling:
2 - 8 oz pkg cream cheese softened
1-1/2 cup icing sugar
6 tbsp undiluted frozen orange juice
2 oz Peach Schnapps (or more)
1 large cool whip (thawed)
Beat cream cheese til smooth. Add sugar and mix. Add orange juice, peach schnaps and beat. Fold in cool whip. Blend well and pour into crust. Chill until firm.
Topping:
2 sm. cans mandarin oranges (save 1/2 cup liquid)
2 oz Peach Schnapps
Bring 1/2 cup liquid from oranges and Peach Schnapps to a boil. Add 1 tbsp corn starch dissolved in 1/2 cup cold water. Cook a few seconds longer. Cool and pour over orange sections which are arranged on top of cake. Chill at least 4 hours
Apple Cinnamon Cookies
(Muriel Heal)
1/2 cup butter or margarine
1-1/3 cup packed brown sugar
1 egg
1-1/2 cups grated apple
1 cup raisins
1/4 cup apple juice
2 cups whole wheat flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1/4 tsp cloves (ground)
Glaze:
1 cup icing sugar
2 tbsp lemon juice
(I use apple juice and 1 squirt of lemon)
Cream butter and sugar until fluffy. Add 1 egg and beat well. Add apples, raisins, almonds and apple juice, and mix well.
In separate bowl mix flour, spices, soda, salt. Combine bowls. Drop by tbsp 2” apart on lightly greased pan or on parchment paper
1/2 cup butter or margarine
1-1/3 cup packed brown sugar
1 egg
1-1/2 cups grated apple
1 cup raisins
1/4 cup apple juice
2 cups whole wheat flour
2 tsp cinnamon
1 tsp soda
1/2 tsp salt
1/4 tsp cloves (ground)
Glaze:
1 cup icing sugar
2 tbsp lemon juice
(I use apple juice and 1 squirt of lemon)
Cream butter and sugar until fluffy. Add 1 egg and beat well. Add apples, raisins, almonds and apple juice, and mix well.
In separate bowl mix flour, spices, soda, salt. Combine bowls. Drop by tbsp 2” apart on lightly greased pan or on parchment paper
Lemon Squares
(Muriel via Nan)
1 cup quick oats uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 tsp baking powder
1/2 cup butter or margarine (melted)
1 can eagle brand milk
1/2 cup Realemon Juice
In medium bowl combine oats, flour, coconut, nuts, sugar and baking powder and butter. Stir to form a crumbly mixture. Set aside.
In medium bowl combine condensed milk and lemon juice. Pat 1/2 of crumb mixture (I use a little more than 1/2) in bottom of 9 x 9 baking pan. Spread milk mixture on top. Sprinkle with remaining crumb mixture. Bake 25-30 minutes or until lightly browned in 350 F oven (325 if using glass pan).
Cool thoroughly before cutting.
1 cup quick oats uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 tsp baking powder
1/2 cup butter or margarine (melted)
1 can eagle brand milk
1/2 cup Realemon Juice
In medium bowl combine oats, flour, coconut, nuts, sugar and baking powder and butter. Stir to form a crumbly mixture. Set aside.
In medium bowl combine condensed milk and lemon juice. Pat 1/2 of crumb mixture (I use a little more than 1/2) in bottom of 9 x 9 baking pan. Spread milk mixture on top. Sprinkle with remaining crumb mixture. Bake 25-30 minutes or until lightly browned in 350 F oven (325 if using glass pan).
Cool thoroughly before cutting.
Orange-Oatmeal Cookies
(Aunt Bren via Marilyn)
2 cups flour
2 cups sugar
4 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 cup shortening
2 eggs unbeaten
4 tbsp orange rind
2 tbsp orange juice
3 cups rolled oats
Mix together and drop by tbsp on greased cookie sheet and bake at 375 for 30 minutes.. Makes about 4 doz.
2 cups flour
2 cups sugar
4 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 cup shortening
2 eggs unbeaten
4 tbsp orange rind
2 tbsp orange juice
3 cups rolled oats
Mix together and drop by tbsp on greased cookie sheet and bake at 375 for 30 minutes.. Makes about 4 doz.
Mincemeat-Oatmeal Bars
(Aunt Bren via Marilyn)
1/2 cup shortening
1 cup brown sugar
1/2 tsp salt
1 cup flour
1-1/2 cups quick cooking oats
Pat half of mixture in pan.
Spread over mixture:
1 jar (1 lb 1/2 oz) mincemeat.
Pat remainder of oatmeal mixture over top. Bake at 375F for 30 minutes.
1/2 cup shortening
1 cup brown sugar
1/2 tsp salt
1 cup flour
1-1/2 cups quick cooking oats
Pat half of mixture in pan.
Spread over mixture:
1 jar (1 lb 1/2 oz) mincemeat.
Pat remainder of oatmeal mixture over top. Bake at 375F for 30 minutes.
Marilyn's Butter Tarts
(Marilyn Hermer, nee: Corbin)
1 cup raisins or walnuts
3 eggs
1 cup corn syrup
1 cup packed brown sugar
1/2 cup melted butter
1 tsp salt
1 tsp vanilla
Sufficient pastry for 2 double pie crusts or 24 tarts.
Roll out pastry and cut into circles to fit tart tins and set in tins. Chill. Sprinkle raisins over bottom of each tart shell.
Combine eggs, corn syrup, brown sugar, butter and salt. Beat a few minutes - make sure mixture is well blended. Pour over raisins. I fill tins about 2/3 full.
Bake at 375F for 20-25 minutes or until golden brown and bubbly.
Cool 5 minute and remove form pan. Makes 2 doz.
1 cup raisins or walnuts
3 eggs
1 cup corn syrup
1 cup packed brown sugar
1/2 cup melted butter
1 tsp salt
1 tsp vanilla
Sufficient pastry for 2 double pie crusts or 24 tarts.
Roll out pastry and cut into circles to fit tart tins and set in tins. Chill. Sprinkle raisins over bottom of each tart shell.
Combine eggs, corn syrup, brown sugar, butter and salt. Beat a few minutes - make sure mixture is well blended. Pour over raisins. I fill tins about 2/3 full.
Bake at 375F for 20-25 minutes or until golden brown and bubbly.
Cool 5 minute and remove form pan. Makes 2 doz.
Marilyn's Rhubarb Custard Pie
(Marilyn Hermer, nee: Corbin)
1 double pie crust
2-1/2 cup rhubarb cut in 1/2” lengths
1-1/2 cup sugar
1/4 cup flour
2 eggs (slightly beaten)
2 tsp lemon juice
dash of salt
2 tbsp butter
1 tbsp sugar
Roll out pastry and line pie plate. Refrigerate. Preheat oven to 450 F.
In large bowl, combine rhubarb, sugar, flour eggs, lemon juice and salt. Turn into lined pie plate. Dot with butter. Cover with top crust. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pasty. With fingers, press edges together and seal, so juices cannot run out. Press upright to form a standing rim. Crimp edge. Sprinkle top crust with 1 tbsp sugar.
Bake at 450F 10 minutes. reduce heat to 350F bake 30 minutes.
Travis (Gary’s son) and Dustin (Glen’s son) really, really, like this pie.
1 double pie crust
2-1/2 cup rhubarb cut in 1/2” lengths
1-1/2 cup sugar
1/4 cup flour
2 eggs (slightly beaten)
2 tsp lemon juice
dash of salt
2 tbsp butter
1 tbsp sugar
Roll out pastry and line pie plate. Refrigerate. Preheat oven to 450 F.
In large bowl, combine rhubarb, sugar, flour eggs, lemon juice and salt. Turn into lined pie plate. Dot with butter. Cover with top crust. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pasty. With fingers, press edges together and seal, so juices cannot run out. Press upright to form a standing rim. Crimp edge. Sprinkle top crust with 1 tbsp sugar.
Bake at 450F 10 minutes. reduce heat to 350F bake 30 minutes.
Travis (Gary’s son) and Dustin (Glen’s son) really, really, like this pie.
Bren's Lemon Meringue Pie
(Aunt Bren)
6 tbsp corn starch
1/4 tsp salt
1 cup sugar
2 cup water
3 egg yolks (slightly beaten)
1 tbsp butter
6 tbsp lemon juice
1 tbsp grated lemon rind
Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
Beat egg whites and cream of tartar at medium speed until frothy. Add sugar 2 tbsp at a time. Beat at high speed until stiff peaks are formed.
Pasty for one crust pie - cooked.
In saucepan combine sugar, salt and corn starch, mix well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling. Stirring occasionally boil for 1 minute until translucent. Quickly stir some of the hot mixture into yolks. Pour back into hot mixture, stir to blend. Return to low heat and cook 5 minutes stirring occasionally. Remove from heat and stir in lemon juice, peel and butter. Cool some then put into cooked pie shell. Preheat oven to 400F. Spread meringue over lemon filling carefully sealing to edge of the crust. Bake 7-9 min. or until meringue is golden.. Let cool completely on rack about 2-3 hours.
6 tbsp corn starch
1/4 tsp salt
1 cup sugar
2 cup water
3 egg yolks (slightly beaten)
1 tbsp butter
6 tbsp lemon juice
1 tbsp grated lemon rind
Meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
Beat egg whites and cream of tartar at medium speed until frothy. Add sugar 2 tbsp at a time. Beat at high speed until stiff peaks are formed.
Pasty for one crust pie - cooked.
In saucepan combine sugar, salt and corn starch, mix well. Gradually add 2 cups water, stirring until smooth. Over medium heat bring to boiling. Stirring occasionally boil for 1 minute until translucent. Quickly stir some of the hot mixture into yolks. Pour back into hot mixture, stir to blend. Return to low heat and cook 5 minutes stirring occasionally. Remove from heat and stir in lemon juice, peel and butter. Cool some then put into cooked pie shell. Preheat oven to 400F. Spread meringue over lemon filling carefully sealing to edge of the crust. Bake 7-9 min. or until meringue is golden.. Let cool completely on rack about 2-3 hours.
Rhubarb Torte
(Marilyn Hermer, nee: Corbin)
Crust:
1 cup flour
2 tbsp sugar
1/8 tsp salt
1/2 cup butter
Mix and press into 9 x 9 pan. Bake at 325 F for 20 min.
Filling
3 egg yolks beaten
1-1/4 cup sugar
3 tbsp flour
1/3 cup cream
2-1/2 cup rhubarb
Mix together and spoon onto crust. Bake at 325 F for 40 min.
Cool and cover with meringue.
Meringue:
3 egg whites
6 tbsp sugar
Beat until peaks form. Bake at 350F 10-15 minutes just until meringue browns nicely.
This is a very good dessert. Everyone who eats it, gets the recipe.
Crust:
1 cup flour
2 tbsp sugar
1/8 tsp salt
1/2 cup butter
Mix and press into 9 x 9 pan. Bake at 325 F for 20 min.
Filling
3 egg yolks beaten
1-1/4 cup sugar
3 tbsp flour
1/3 cup cream
2-1/2 cup rhubarb
Mix together and spoon onto crust. Bake at 325 F for 40 min.
Cool and cover with meringue.
Meringue:
3 egg whites
6 tbsp sugar
Beat until peaks form. Bake at 350F 10-15 minutes just until meringue browns nicely.
This is a very good dessert. Everyone who eats it, gets the recipe.
Rhubarb-Strawberry Cobbler
(Muriel/Girlie/Gigs/Mur/Murferd)
Filling:
1-1/4 cups granulated sugar
3 tbsp all purpose flour
1-1/2 tsp cinnamon
1-1/2 tsp finely grated orange rind
6 cups coarsely chopped rhubarb
3 cups sliced fresh or thawed frozen strawberries
In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 pan baking dish. Bake in 400F oven 10 minutes.
Topping:
1-1/2 cups all purpose flour
3 tbsp granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp chilled margarine
1 cup buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knifes, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F oven 25 minutes or until topping is golden brown and has risen.
Filling:
1-1/4 cups granulated sugar
3 tbsp all purpose flour
1-1/2 tsp cinnamon
1-1/2 tsp finely grated orange rind
6 cups coarsely chopped rhubarb
3 cups sliced fresh or thawed frozen strawberries
In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 pan baking dish. Bake in 400F oven 10 minutes.
Topping:
1-1/2 cups all purpose flour
3 tbsp granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp chilled margarine
1 cup buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knifes, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F oven 25 minutes or until topping is golden brown and has risen.
Shoo Fly Pie
(Muriel/Girlie/Gigs/Mur/Murferd
2 cups brown sugar
1/2 cup flour
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter (softened)
Combine sugar, flour, cinnamon and nutmeg in bowl. Work in butter (until course meal consistency).
In second bowl mix:
2 eggs
2/3 cup light corn syrup
1/3 cup mollasses
1/2 tsp baking soda
1 cup warm water
1 unbaked pie shell
Whisk eggs, corn syrup and molasses until blended. Dissolve baking soda in 1 cup warm water and add to egg mixture. Pour in unbaked pie shell sprinkle with 1/3 of sugar mixture evenly. Bake at 400F for 25 minutes then sprinkle remaining sugar mixture and bake another 5 minutes.
Raisins may be added to pie shell before egg mixture is added but this is optional.
2 cups brown sugar
1/2 cup flour
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter (softened)
Combine sugar, flour, cinnamon and nutmeg in bowl. Work in butter (until course meal consistency).
In second bowl mix:
2 eggs
2/3 cup light corn syrup
1/3 cup mollasses
1/2 tsp baking soda
1 cup warm water
1 unbaked pie shell
Whisk eggs, corn syrup and molasses until blended. Dissolve baking soda in 1 cup warm water and add to egg mixture. Pour in unbaked pie shell sprinkle with 1/3 of sugar mixture evenly. Bake at 400F for 25 minutes then sprinkle remaining sugar mixture and bake another 5 minutes.
Raisins may be added to pie shell before egg mixture is added but this is optional.
Homemade Eagle Brand Milk
(Nat)
1 cup powdered milk
2/3 cup sugar
3 tbsp margarine
1/3 cup boiling water
Mix with electric mixer. Refrigerate. Equivalent to 1 can.
1 cup powdered milk
2/3 cup sugar
3 tbsp margarine
1/3 cup boiling water
Mix with electric mixer. Refrigerate. Equivalent to 1 can.
Pineapple Cheesecake
(Nathalie Ross)
1 can crushed pineapple (19 oz) - keep juice
2 small lemon jello’s or 1 large
1 pkg cream cheese (250g)
1 cup nutriwhip (whipped)
Graham crust
Prepare jello and cool to room temperature. Add drained pineapple. In separate bowl, cream cheese with juice from pineapple. Mix the two mixtures together and fold in whip cream. Pour over crust in large springpan and let set at least 6-8 hours. I will not be held accountable for any disaster if you substitute any ingredients or do not follow instructions.
1 can crushed pineapple (19 oz) - keep juice
2 small lemon jello’s or 1 large
1 pkg cream cheese (250g)
1 cup nutriwhip (whipped)
Graham crust
Prepare jello and cool to room temperature. Add drained pineapple. In separate bowl, cream cheese with juice from pineapple. Mix the two mixtures together and fold in whip cream. Pour over crust in large springpan and let set at least 6-8 hours. I will not be held accountable for any disaster if you substitute any ingredients or do not follow instructions.
Date Squares
(Ella Callan//Sylvia Szepesi)
1-1/2 cups flour
1- 3/4 cups rolled oats
1 cup brown sugar
1 tsp baking soda
1/2 cup margarine
1/2 cup shortening
250-300 gms dates
1 tsp vanilla
Mix together the flour, oats, brown sugar and baking soda. Add the shortening and margarine and mix until it forms large crumbs. Place half of mixture in bottom of pan. Spread date mixture on. Cover dates with remaining oat mixture. Bake at 350 F for 40 minutes.
Date Filling:
Cut up dates into small pieces. Cover with water and bring to oil. Reduce heat and cook until dates are soft. Remove form heat and add 1 tsp vanilla and 1 tbsp butter.
Apple Filling:
2-1/2 cups sliced apples
2 tbsp margarine
1/2 cup sugar
1/2 tsp cinnamon
1-1/2 cups flour
1- 3/4 cups rolled oats
1 cup brown sugar
1 tsp baking soda
1/2 cup margarine
1/2 cup shortening
250-300 gms dates
1 tsp vanilla
Mix together the flour, oats, brown sugar and baking soda. Add the shortening and margarine and mix until it forms large crumbs. Place half of mixture in bottom of pan. Spread date mixture on. Cover dates with remaining oat mixture. Bake at 350 F for 40 minutes.
Date Filling:
Cut up dates into small pieces. Cover with water and bring to oil. Reduce heat and cook until dates are soft. Remove form heat and add 1 tsp vanilla and 1 tbsp butter.
Apple Filling:
2-1/2 cups sliced apples
2 tbsp margarine
1/2 cup sugar
1/2 tsp cinnamon
Ella's Chocolate Fudge Cake
(Ella Callan)
1 cup white sugar
2 tbsp shortening
2 tbsp cocoa
2 eggs
1 cup sour milk or 1 cup sweet milk with 2 tsp vinegar added
2 cups flour
1 tsp baking powder
sprinkle of salt
1 tsp vanilla
1/4 cup boiling water
Cream together shortening, sugar and cocoa. Add eggs and beat well. Add milk. Mix dry ingredients and add to bowl. Add vanilla. Add boiling water and beat well. Bake at 350 F.
1 cup white sugar
2 tbsp shortening
2 tbsp cocoa
2 eggs
1 cup sour milk or 1 cup sweet milk with 2 tsp vinegar added
2 cups flour
1 tsp baking powder
sprinkle of salt
1 tsp vanilla
1/4 cup boiling water
Cream together shortening, sugar and cocoa. Add eggs and beat well. Add milk. Mix dry ingredients and add to bowl. Add vanilla. Add boiling water and beat well. Bake at 350 F.
Banana Muffins
(Ella Callan/Sylvia Szepesi)
1/3 cup melted margarine
1 egg
3/4 cup sugar
1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large ripe bananas
Mix together sugar, egg and melted butter. Add mashed bananas. In large bowl mix together dry ingredients. Add liquid ingredients and mix until just blended. Bake at 350 F oven for 20 minutes.
1/3 cup melted margarine
1 egg
3/4 cup sugar
1-1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 large ripe bananas
Mix together sugar, egg and melted butter. Add mashed bananas. In large bowl mix together dry ingredients. Add liquid ingredients and mix until just blended. Bake at 350 F oven for 20 minutes.
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