FC: Our Family Recipes | "Learn from yesterday, live for today, hope for tomorrow."
1: This Cookbook is inspired by all of the talented cooks in the family.
3: Grandma Erb's Quotes | Kathryn Estella Erb
4: Michelle's Cinnamon Rolls | 1/4 cup warm water 1/4 cup butter, melted 1/2 (3.4 ounce) pkg. instant vanilla pudding mix 1 cup warm milk 1 egg, room temperature 1 tablespoon white sugar 1/2 teaspoon salt 4 cups bread flour 1 (.25 ounce) pkg. active dry yeast | Filling: 1/4 cup butter, softened 1 cup brown sugar 4 teaspoons ground cinn. 3/4 cup chopped pecans Icing: 4 ounces cream cheese, soft 1/4 cup butter, softened 1 cup 10x sugar 1/2 teaspoon vanilla 1/8 teaspoon salt
5: 1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start. 2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. 3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place in prepared pan, not touching each other. 4. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees. 5. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting. 6. NOTE: To make it without a bread machine, dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about one hour, or until doubled in size. Then pick up with rolling out the dough.
6: Ingredients 1 potato the size of your fist. 2 packets of yeast 5 lb + 2c. Gold Medal Flour 1 1/2c. +2 Tbs. sugar 2c. + 3/4 c. water 3 eggs 3pts. warm milk 1 1/2c. Crisco or lard 2Tbs. salt | Step 1 Cook Potato in 2 c. water. Whip with mixer. Dissolve yeast in 3/4c. warm water. Combine yeast and potato mixtures. Add 2c. flour and 2Tbs. sugar to yeast and potato mixture. Cover and let stand 1/2 hour until bubbly. | Step 2 Combine 3 beaten eggs, 3pts. warm milk, 1 1/2c. sugar and 1 1/2c. melted lard or crisco. Add to yeast mixture Mix with mixer Pour into a large bowl and add 5 lbs of flour. and 2 Tbs. salt. Mix with hands just until combined. Do not knead. | Fastnachts | Katie Reading to Betsy
7: Step 3 Use just enough flour to roll out chunks of dough to about 3/4 inch thickness. Cut out a fausnacht shape. Place the donuts on wax paper and cover. Allow to rise again. | Step 4 Heat lard or oil in a deep fryer. Fry the donuts until golden brown. Cool on a paper towel.
8: Baked Oatmeal Grandma Nissley 1/2 c. oil 2 eggs 1/2 c. brown sugar 1/2 c. white sugar 3 c. quick-cooking oats 2 tsp. baking powder 1 tsp. salt 1 c. milk Mix all ingredients and pour into a greased 9x9" pan. Bake at 350 for 25 minutes. Fruit can be easily added. | "Friends are just strangers we haven't met" - Grandma Erb's cookbook | Jonas and Loraine Nissley on Their WEdding Day
9: Cinnamon Flop 3 tsp. baking powder 1 c. sugar 2 1/2 c. sifted flour 1/2 tsp salt 1 egg 1 c. milk 1/4 c. shortening Beat well Topping 4Tbs. melted butter 1/2 c. brown sugar cinnamon On top place 2 Tbs. of melted butter in dented areas made by bowl of spoon. Sprinkle with brown sugar and cinnamon. Bake 375 25-30 minutes | Grandma sends a family recipe as a special note in our Birthday cards.
10: Bread | Six Week Muffins Robin “Cook” Shoff 1 pkg. (15 oz) Raisin Bran 3 c. sugar 5 c. flour 5 tsp. baking soda 2 tsp. salt 4 beaten eggs 1 c. oil 1 qt. buttermilk Mix bran, sugar, flour, salt, and soda. Add eggs, oil, and buttermilk and mix well. Store in a covered container in refrigerator , and use as desired. Will keep 6 weeks. Grease muffin tins or use paper liners. Fill cups 2/3 full. Bake at 400o 15-20min. | Glorious Morning Muffins 2 cups all-purpose flour 3/4 cup sugar 2 teaspoon s baking soda 1 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 eggs 1/2 cup vegetable oil 1/2 cup milk 1 1/2 teaspoon vanilla extract 2 cups chopped peeled apples 2 cups grated carrots 1/2 cup flaked coconut 1/2 cup raisins 1/2 cup sliced almonds In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. In another bowl, beat eggs; add oil, milk, and vanilla. Mix well; stir into dry ingredients until just moistened. Fold in the remaining ingredients. Fill muffin cups three-fourths full. Bake at 375 degrees for 20-25 minutes. Yields 1 1/2 dozen. | Blueberry Muffins 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Directions 1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. 2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 4. Bake for 20 to 25 minutes in the preheated oven, or until done.
11: This is a fun bread recipe because it can be made days ahead of time. There’s nothing quite like pulling a loaf of hot bread right out of the oven for dinner! The dough is good in the refrigerator for up to 14 days, the longer you leave it in there, the more of a “sour dough” flavor you will get. You can also use this dough for bread bowls. Combine with Baked Potato Soup for an extra special meal! | Baking Day: Divide your dough into 4 sections and pull off a piece, the size of a grapefruit, about a pound. Add flour to your hands as needed, to keep from sticking. Holding the dough in your hands, gently stretch the surface of the dough around to the bottom, rotating the ball a quarter turn as you go until a uniform spherical shape is formed. The bottom will look like a collection of bunched ends. The entire process should take 30-60 seconds. Place the dough on a corn meal covered baking sheet or stone. Allow to rest uncovered for 40 minutes. Position the top rack of your oven to the middle and the bottom rack below that. Place a broiler pan (or any large metal pan with about 1 inch sides) on the lower rack. Preheat you oven to 450o for at least 10 minutes to make sure it is good and hot. | Making the dough: Measure the water into the bowl of your stand mixer with the dough hook attached. Add yeast and salt. Turn mixer on medium low; don’t worry about getting yeast to dissolve. Add flour. Mix till mixture is uniform and dough pulls away from the sides. Don’t over mix. Remove bowl from your mixer and take out the hook. Place in a greased storage container and allow to rest on your counter for 2 hours. Place in refrigerator. You now have up to 14 days to use your dough. You can use it now, but it is easier to work with when it is cold. | Baking: Liberally dust the top of your loaf with flour. Using a serrated knife make an “X” shaped slash (or tic-tac-toe) across the top, about in. deep. Place the dough in the oven on the top rack. Then quickly pour 2 cups of very hot tap water into the broiler pan and close the oven door to trap in as much steam as you can. Bake 30 minutes. For a softer crust, brush the top of the crust with butter as soon as it comes out of the oven. Remove and let cool on a cooling rack. The bread is fluffiest if you allow it to cool a bit before slicing, but feel free to enjoy it hot anyway! Makes 4 one pound loaves. | 3 c. lukewarm water (about 100 degrees) 1 T. yeast (2 packets) 1 T. Kosher salt (Kosher salt should be used for all of your baking projects) 6 c. unbleached flour (bread flour best) | Katie Byler & Jen Zwaska | Artisan Free-Form Loaf: The Master Recipe
12: Baked Potato Soup | 4 large baked potatoes 2/3 c. butter 2/3 c. flour 6 c. milk, whole or 2% 3/4 tsp. salt 1/2 tsp. pepper 4 green onions, chopped 12 slices bacon, fried & crumbled 2 c. shredded cheddar cheese 1 c. (8oz) sour cream | 1. Cut potatoes in half. Scoop our pulp and put in small bowl. 2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. 3. Stir in potato pulp, salt, pepper, add three quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream. 4. Transfer to slow cooker set on Low. Top with remaining onions bacon, and cheese. | 8-10
13: Mom's Cheese and Broccoli Soup ~Bonnie Ranck 2 tablespoons chopped onion 2 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1 cup American cheese 2 chicken bouillon cubes 1 1/2 cup boiling water 10 ounces frozen chopped broccoli Cook onion in butter until soft. * Blend in flour, salt, and pepper. * Add milk and cook, stirring constantly, until mixture comes to a boil and is thickened. * Add cheese and stir until melted; remove from heat. * In another saucepan, dissolve bouillon cubes in boiling water. * Add frozen broccoli; cover and cook until tender. *Add broccoli and cooking liquid to cheese mixture. Heat to serving temperature.
14: 1/4 c. vinegar 2 to 3 tsp. sugar | Pepper to taste Parsley to taste | Mix these ingredients and then add 1/2 c. oil. Refrigerate for several hours. | Orange-Almond Salad | Cook in a hot skillet, stirring constantly: | 3/4 c. slivered almonds 2 T. sugar | After the sugar melts and the almonds turn brown, remove from pan and spread on a piece of tinfoil to cool. Toss salad greens, 1 can drained mandarin oranges, several chopped green onions, and almonds together Toss with the dressing and serve immediately.
15: Grandma Erb's Cucumber Salad | Peel and thinly slice cucumbers and small onion. Soak in ice water. Sprinkle with salt. Let stand for several hours. Drain. Add 1 cup of sugar and 1/2 cup vinegar.
16: 2 c. crushed pretzels 3/4 c. butter, melted 4 T. sugar 1 c. white sugar 2 (8oz) packaged cream cheese, softened | 1 (8 oz) container Cool Whip, thawed 1 (6oz) package strawberry Jello 2 c. boiling water 1 (16oz) packaged frozen strawberries, partially thawed | Strawberry Pretzel Salad | Preheat oven to 350 degrees. Mix together pretzels, 4 T. sugar and melted butter. Press into 9X13 pan evenly. Bake 7-10 min or until lightly toasted. Set aside to cool completely. In a small or medium bowl, beat the sugar and cream cheese until smooth. Fold in Cool Whip. Spread evenly over the cooled crust. Refrigerated until set, about an hour. In a medium bowl, stir together the Jello mix and boiling water. Cool slightly. Mix in strawberries, and stir until thawed. Pour over cream cheese layer. Refrigerate until complete chilled.
17: Central Manor's French Dressing | 3/4 c. sugar 1/2 c. oil 1/4 c. ketchup 1/4c. vinegar 1/2 tsp. celery seed | 1/4 tsp. paprika 1/4 tsp. dry onion 1/4 tsp. garlic salt 1/4 tsp. salt 1/4 c. water | Mix all together and beat 3 minutes. I use a blender. | Hilda
18: Mocha Punch | 1 1/2qt. Water 1/2 c. Instant chocolate drink mix 1/2 c. Sugar 1/4 c. Instant coffee granuals 1/2 gallon Vanilla Ice Cream 1/2 gallon Chocolate Ice Cream * Boil water and remove from heat. * Add drink mix, sugar and coffee * Cover and refridgerate 4 hours or overnight. * 30 minutes before serving add ice cream by scoopfuls and mix to partially melt * Garnish with whipped cream and chocolate curls. yields 5 quarts
19: Old Virginia Wassail Cider * 2 quarts apple cider * 2 cups orange juice * 1 (46 fluid ounce) can pineapple juice * 2 (3 inch) cinnamon sticks * 1 tablespoon whole cloves * 1/2 cup honey DIRECTIONS In a large stock pot over medium heat, combine the apple cider, orange juice, pineapple juice, cinnamon sticks, cloves and honey. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving if desired.
20: Barbecued Roast Beef 4 lb chuck roast 1 c. ketchup 1 c .barbecue sauce 2 c chopped celery 2 c. water 1 c. chopped onions 4 Tbs. vinegar 2 Tbs brown sugar 2 Tbs. Worcestershire sauce 1 tsp. chili powder 1 tsp garlic powder 1 tsp salt *Combine all ingredients in large bowl. Spoon into slow cooker. * Cover. Cook on Low 6-8 hours, or HIgh 3-4 hours. *Slice meat into thin slices and serve in barbecue sauce over mashed potatoes or rice. | Beef Recipes | Mom's Beef BBQ 4 tablespoons brown sugar 2 pounds ground beef 1 small onion diced green/red pepper 2 teas. dry mustard 1 teas. salt 1 1/2 cups ketchup 2 tablespoons worcestershire sauce 1/4 cup water 1/4 cup white vinegar Simmer Together.
21: Pepsi Pot Roast Throw-up Roast 3-4 lb. pot roast 10 3/4-oz can cream of mushroom soup 1 envelope dry onion soup mix 16-oz bottle Pepsi or other cola *Place meat in slow cooker. * Top with mushroom soup and onion soup mix. Pour in Pepsi.. *Cover Cook on High 6 hours. Fix-it and Forget-it Cookbook | Herbed Sirloin Tip Roast | 1 1/4 Tbs. paprika 1 Tbs kosher salt 1 tsp garlic powder 1/2 tsp. ground black pepper 1/2 tsp. onion powder | 1/2 tsp. ground cayenne pepper 1/2 tsp. dried oregano 1/2 tsp. dried thyme 2 Tbs. olive oil 1 (3lb) sirloin tip roast | * In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes. *Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. *Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture. *Roast 1 hour in the oven or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.
22: ~Laura Schultz Todd (Grandma Ranck’s mother) 1 egg 1 cup milk 1 teaspoon baking powder 1 teaspon salt flour to make stiff Drop by spoonfuls into boiling meat juice. Boil half an hour, keep lid tight on. Pastry will puff up. | Corn Pone ~ Laura Todd Schultz | 1 pint thick milk 1/2 cup lard 2 eggs 1 teaspoon baking soda 2 tablespoons sugar 2 cups wheat flour 2 cups corn meal (a little less, not too stiff) | Put in oven and bake at 350 degrees. Eat with sugar and milk. | Drop Pot Pie
23: Anniversary Chicken ~Katie Byler 2 tablespoons vegetable oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 1/2 (3 ounce) can bacon bits Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Mix teriyaki sauce, and salad dressing. Spoon over chicken. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. | Creamy Herbed Chicken ~Jen Zwaska 4 Boneless skinless chicken breast halves 1 (10.75 oz.) can condensed cream of chicken soup, undiluted 1 envelope garlic and herb pasta sauce mix 1 cup milk 1 teaspoon dried thyme 1 teaspoon dried parsley Hot cooked fettuccine ~ Place chicken in a slow cooker. Combine soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low 4-5 hours. Serve over fettuccine noodles. | Chicken Delicious!
24: Mom's Fried Walnuts Bonnie Ranck 6 c. water 4 c. California walnuts c. sugar Salad oil Salt About 1 hours before serving or up to 2 weeks ahead. 1.In 4 qt. saucepan over high heat, heat water to boiling; add walnuts and heat to boiling; cook 1 minute. Rinse water under running hot water; drain. Wash saucepan and dry well. 2.In large bowl with rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (if necessary, let mixture stand 5 minutes to dissolve sugar.) 3.Meanwhile, in same saucepan over medium heat, heat about 1 inch salad oil to 350o on deep fat thermometer. With slotted spoon, add about half of walnuts to oil; fry 5 minutes or until golden, stirring often. 4.With slotted spoon place walnuts in coarse sieve over bowl to drain; sprinkle very lightly with salt; toss lightly to keep walnuts from sticking together. Transfer to paper towels to cool. Fry remaining walnuts. Store in tightly covered container. Makes 4 cups.
25: 12-ounce package (2 cups) semisweet chocolate chips 1/2 cup butter 8 ounces sour cream 4 1/2 powdered sugar In a large saucepan melt chocolate chips and butter over low heat, stirring frequently. Cool for five minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. | Scotch-A0Roos (also original recipe picture_ | Chocolate Sour Cream Frosting | 1 loaf of French bread (sliced long ways) 4 oz. cream cheese 4 oz. cottage cheese 1 tsp. garlic and/or oregano or chives 1 tsp. thyme Spinach Sliced ham Swiss Cheese Make sandwich a day ahead. | Sue's Sandwich | Sue Nelson | The Nissley Girls Robin (Cook), Mom, Grandma, Patty, Peg and Sue | Sue's Mango Salsa Recipe? | 2 ripe mangoes, peeled and cut into 1/4 inch pieces 1/2 small red pepper, diced 1/2 English cucumber unpeeled and cut into 1/2 inch pieces 1 jalapeno chili, seeded (I mince this in the small food processor. You should use gloves if you mince by hand.) 3 tbsp fresh lime juice 1/4 tsp salt 1/8 tsp black pepper | The most important aspect of this recipe is to use ripe mangoes, if not it will not taste good. A ripe mango is soft and kind of juicy when cut, I normally buy them a week ahead so they are ripe enough. Mix all ingred. and cover and chill. Makes 4 cups. | Sue's Mango & Red Pepper Salsa
26: Zucchini Supreme Aunt Esta 4c. unpared sliced zucchini 1 med. onion, chopped 3 med. tomatoes, peeled and sliced 1/2 c. chopped green pepper 8 oz. cheddar cheese 3c. cubed rye bread with seeds (I use seasoned bread crumbs) 1/2c. butter, melted salt and pepper Alternate vegetables in 2 qt casserole Season with salt and pepper. Layer cheese over vegetables, then bread crumbs, then butter. Bake at 350 for 45 minutes, covered, then uncovered for 15 minutes. | Side Dishes | Mrs. Poff's Mashed Potatoes ~Our next-door-neighbor on Heller's Church Road 9 large potatoes 6 oz. cream cheese 8 oz. sour cream 1/4 tsp pepper 2Tbs butter Cook potatoes, mash and add ingredients. Add milk as needed.
27: Baked Corn Grandma Erb | 1 can or 1 pack of frozen creamed style corn Mix about 2 Tbs. of sugar and 2 Tbs. of flour together Mix with corn and salt and pepper. Add 2 beaten eggs and milk. Put in 1 or 2 Tbs. of butter Add to a greased casserole and bake at 350 near an hour or until lightly browned. | Macaroni and Cheese 1/4c. butter 1/4c. flour 1/4 tsp. salt 1/4 tsp. pepper 2c. milk 2c. uncooked macaroni noodles 8 oz. cheese Heat butter until melted. Stir in flour, salt and pepper. Cook until bubbly, remove from heat and stir in milk. Heat until boiling over medium heat stirring constantly. Boil and stir for 1 minute. Remove and mix in cheese. Add this white sauce to the cooked and drained noodles. Mix together and serve. Bryan Funk's cookbook
28: 1 c. sugar 1/2 c. butter 4 beaten eggs 1/2 tsp. salt 1 tsp vanilla 16 oz can chocolate syrup Mix in large bowl until well blended. Pour into greased and floured 13x9" pan. Bake at 350 for 40-35 minutes. | 2 c. 10x sugar 1/2 c. butter 2 Tbs. crreme de menthe Mix and spread over cooled cake | 1 c. chocolate chips 6 Tbs. butter Cool and spread over int layer. Cool 5-10 minutes and cut into squares. Keep in refrigerator | Brownie Layer | Mint Layer | Chocolate Layer | Aunt Esta's Chocolate Mint Squares
29: Oatmeal Caramelitas - Aunt Esta | 1 c. Quick-cooking Oatmeal 1 c. Flour 3/4 c. Firmly packed brown sugar 1/2 tsp. Soda 1/4 tsp Salt 3/4 c. Butter, melted Press half of crumbs into the bottom of a 9 inch square pan lined with greased foil. Filling 1 c. Semi-sweet chocolate pieces 1 c. Chopped pecans or walnuts 3 Tbs. Flour Sprinkle crust with chocolate pieces and nuts. Blend caramel topping with flour. Pour over chocolate and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 min until golden brown. Chill 15 to 20 min. | A friend is a present you give yourself. - Grandma Erb's cookbook | Aunt Ethel, Aunt Esta and Grandma on the first day of school.
30: Chocolate Sour Cream Frosting | In a large saucepan melt chocolate chips and butter over low heat, stirring frequently. Cool for five minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. | 12-ounce package (2 cups) semisweet chocolate chips 1/2 cup butter 8 ounces sour cream 4 1/2 powdered sugar | Mom | Peg's Scotch-A-Roos 1 c. light corn syrup 1 c. sugar 1 c. creamy peanut butter 6 c. Rice Krispie cereal 1 (6 oz.) pkg. semi sweet chocolate pieces 1 (6 oz.) pkg. butterscotch pieces Stir syrup and sugar over heat and bring to a full boil. Remove from heat; add peanut butter and mix well. Add cereal and stir until well coated. Turn into a buttered 11 x 13 inch pan. Spread evenly and cool. Melt chocolate and butterscotch chips in double boiler until smooth. Pour over Rice Krispie mix and cool for 30 minutes cut in squares. | This is Mom's recipe - complete with the "heat to boil" note. She made several memorable batches of this recipe that had a rice-crispy-concrete consistency until she figured out the "heat to boil" secret. For a while she thought she pressed the rice crispies down too hard. Now we know better! Aunt Peg introduced us to this recipe - we could always count on her making a batch for family get-togethers!
31: Chocolate Chip Cookies | Aunt Patty | 1 pound butter 2 c. brown sugar 1 1/2 c. Sugar 3 eggs 2T vanilla 1 1/2 teaspoon salt 1 1/2 teaspoon soda 6 c. flour 6 c. Chocolate Chips Mix by hand. Form into balls. 375 | 8-10 Min | 6 doz. | Poem from Grandma Erb's Cookbook
32: 3 eggs 2 c. sugar 1 1/2 c. wesson oil 3 c. flour 1 tsp. baking soda | 1 tsp. salt 1 tsp. cinnamon 1 T. vanilla 1 c. nuts 3 c. chopped apples | Pop Pop's Favorite Apple Dapple Cake | Beat eggs, sugar, and oil. Add baking soda, salt, and cinnamon to flour. Add flour to first mixture. Add vanilla, nuts, and apples. Bake one hour at 350 in tube pan. | We remember Grandma often making this cake when we would visit. It was Grandpa's favorite, and he always had a piece with "a little un de peu"
33: Whoopie Pies | 1c. Shortening 1c. Hot Water 2c. Sugar 2 tsp Baking Soda 2 Eggs 1 tsp Salt 1c. Sour Milk 2 tsp Vanilla 1c. Cocoa 4c. Flour Cream shortening and sugar, add eggs and beat well. Add sour milk and vanilla. Sift flour, salt and cocoa and mix well into egg mixture. Combine soda with hot water and add last. Bake on a greased cookie sheet at 400 degrees about 8 minutes. | 2 Egg whites (beaten) 1 1/2 Tbs Vanilla 4 Tbs. Milk 4 Tbs. Flour 4c. Confectioners Sugar 1 1/2c. Crisco Combine all ingredients gradually and beat until fluffy | Whoopie Pie Icing
34: Crumble for Pies 2c. flour 1c. sugar 1/4c. butter wee but of salt Mix butter and sugar with flour. Blend in flour until crumbly | "My Favorite Apple Pie" - Grandma Erb | *10 or 12 Cooking apples pared and sliced very thin.. You may slice directly into the pie shell or into a bowl and coat with sugar *1/4 cup granulated sugar *1/4 cup brown sugar *bit of salt Put apples in pie shell and sprinkle with a tablespoon flour mixed with sugar and cinnamon to taste. Cut bits of butter over pie Cover with crumbles
35: Remembering someone else makes you harder to forget.
36: "To entertain company, all you need to do is sit down and listen to them." ~ From Kathryn Erb's Cookbook | Devil's Food Cake ~ from Kathryn Erb's Cookbook ~ Great Grandmother Hickey's Recipe 3 eggs 2c. brown sugar 1/2 cup butter 1/2 cup sour milk 2 cups flour 1/2 cups grated chocolate cocoa (Ideal is best) 1/2 cup hot water 1 teaspoon baking soda (dissolve in sour milk) 1 teaspoon vanilla Caramel Icing 1/2 cup butter 1 cup brown sugar * Boil two minutes Stir in 1/4 cup milk, bring to a boil. Remove from stove, add 10x sugar to spreading consistency.
37: ~From Kathryn Erb's Cookbook | Grandma’s Golden Carrot Cookies Kathryn Hickey Erb 1 cup shortening cup sugar 1 cup cooked, mashed carrots 2 eggs Mix well and add: 2 cups flour 2 teaspoons baking powder teaspoon salt Mix until moistened and add: up coconut OR 1 teaspoon lemon flavoring Bake at 400 degrees for 8 or 10 minutes. Frost with: Juice of half of an orange and rind of one orange, grated 1 teaspoon butter (or more) 1 cup 10X sugar This recipe is from Great, Great Grandma Hickey
38: Juicy Shoo Fly Pie ~Mary Todd Ranck 2 cups water 1 cup molasses 1 cup brown sugar 1 tablespoon flour Boil a little, cool, add 3 eggs Crumbs: 1 cup brown sugar cup lard 1 teaspoon baking soda 2 cups flour Put juice that you’ve boiled in pie crust, put crumbs on top and bake. Don’t stir, just drop on top, put it in oven and bake. Doesn’t tell how long but you can pretty much tell. It’s similar to a shoo fly pie, it thickens up, but it’s not so dry, I used to make that a lot, and they liked it.
39: * Drain juice from cherries, put aside. * Add sugar, salt, food coloring, and water to cherry juice to make 1 1/4 cup liquid. * Bring to a boiling point, reduce heat. * Mix cornstarch with 1/4 cup water and add slowly to cherry juice, stirring constantly, until smooth. Simmer a few minutes. * Add drained cherries. * Pour in a 9-inch pie shell. * Put crumbs on top. * Bake at 400 degrees for 20 minutes 350 degrees 30 minutes longer. | Filling 1 quart sour cherries 3/4 cup sugar 1/4 cup cornstarch salt 1/4 teaspoon red food coloring | Sour Cherry Pie | Crumbs 3/4 cup flour 2 tablespoons butter 1/8 teaspoon salt 4 tablespoons (or heaping 1/4 cup) sugar | “Honest to goodness, I never measured everything out like you do nowadays! I never wrote anything down that I made.” ~Mary Todd Ranck
40: Cherry- O Cheese Pie ~Bonnie Ranck~ 1 graham cracker crust 8 oz. package of cream cheese 15 oz. can sweetened condensed milk 1/3 c. lemon juice 1 tsp. vanilla 1 can cherry pie filling Soften cream cheese to room temperature. Whip until fluffy. Gradually add milk and beat until well blended. Add lemon juice and vanilla and blend well. Pour into crust and chill 2-3 hours before topping with cherry pie filling. This recipe is from Kathryn Erb's cookbook. However, it is Dad's favorite dessert so Mom made it often for his birthday and Valentine's Day. | Strawberry Pie (Glazed) ~Bonnie Ranck~ | 1 baked 9" pie shell 1/4 c. corn starch 1 1/4 c. sugar 1/2 c. cold water | 1 c. boiling water red food color 2 qt. strawberries whipped cream | Combine sugar and cornstarch to mix with cold water. Add boiling water and cook until thick. Add color if desired. Pour 1/4 over crust. Then fill with berries. Spread remaining liquid over berries. Add whipped cream.
41: PIES | Mom's Pie Dough Bonnie Ranck | 5 lb. flour 3 lb. crisco (large can) | 1/2 c. sugar 1/4 c. salt (scant) | Combine into crumbs. Take 8 cups and add 1 cup cold water to make dough. Should make 3 X 8 cups or enough for about 12 (9"or 10" pies). Freeze until needed. Flatten so thawing is quicker.
42: 8 tablespoons butter 6 tablespoons corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla 3 pounds confectioner's sugar 5 jars maraschino cherries * Drain cherries well; put them in a bowl with a paper towel on the bottom (even the night before). Use cherries with or without stems. * Mix together filling ingredients. Use a sturdy mixer, since hand mixers may not be able to handle the stiff batter. * Form filling into a disk; wrap around cherry. * Freeze a plateful of cherries for at least 15 minutes * Dip into melted chocolate. Let cool on wax paper. While it's still wet, add a few Valentine's sprinkles for color. | Homemade Chocolate Covered Cherries
43: This is a great Valentine's Day tradition...although it's not without its "pit"falls. One famous year we tried doubling the batch and ended up running to the grocery store for more cherries - and working late into the evening to finish up! And one year I bent the beaters of my mixer making the dough. The next year my mixer began smoking and stopped working...forever. Use a big mixer! Also, it's important to use high-quality vanilla. Years ago, a "foodie" friend of mine told me, "Honey, if you're going to make your own baked goods, you need to use real ingredients!"
44: "You'll wake up on Easter morning, And you'll know that he was there, When you find those chocolate bunnies, That he's hiding everywhere" ~ Gene Autry | Butter Cream Candy ~from Helen Hershey Ranck 1/2 pound plus 1 teaspoon butter 8-ounce package cream cheese 3 pounds 10x sugar (a bit less) Cream butter and cream cheese. Gradually blend in sugar and add flavoring. Separate ixture into separate bowls and flavor with coconut, wintergreen, or vanilla. Shape in balls and cool until ready to coat with chocolate. | Color Code: Pink: Wintergreen Green: Peppermint White: Coconut Cream | Aunt Mary Kathryn’s Peanut Butter Eggs 1 pound butter 2 cups peanut butter, creamy 2 boxes of powdered sugar (1 cup less) Cream butter and sugar and add peanut butter. Roll into marble-sized balls. Dip each ball into chocolate to coat.
45: "The Easter Bunny came by today and left surprises along his way. Colorful eggs are all around. With baskets in hand we search the ground. Hiding in places here and there Easter eggs are everywhere." | Peanut Butter Candy ~from Helen Hershey Ranck 8 ounces cream cheese pound butter 2 tablespoon vanilla 2 pounds confectioner’s sugar 1 cup peanut butter | Mom's Peanut Butter Eggs 1 3/4 pound peanut butter (28oz) 3/4 c. melted butter 3 3/4c. powdered sugar 1 tsp. vanilla Cream butter and sugar and add peanut butter. Let stand 1 hour before coating.
46: Glaze 1/2 cup water 1/2 cup cider vinegar 1/2 cup brown sugar 1 tsp. dry mustard Bring syrup to a boil, stirring constantly. Baste ham. | Gene Wenger's Ham Loaf | 1 small mandarin orange jello 8 ounce Cool Whip 1 or 2 cans mandarin oranges 1 vanilla pudding (cooked) 1 box instant tapioca 3 cups water | Dissolve Jello, tapioca, and pudding in three cups water. Bring to a boil and refrigerate two hours. Drain orange and fold in with Cool Whip. | Patty’s Orange Fluff | Ham Balls 16-ounce can crushed pineapple 1 cup packed brown sugar 1/4 cup prepared mustard (or) 1 teaspoon dry mustard 2 tablespoon cider vinegar | * Make balls, place on greased cookie sheet *Bake 14 minutes * Place in crockpot with sauce over top (OR) * Place unbaked balls in casserole with sauce on top * Bake, uncovered 350 degrees 45 minutes
47: Coconut Custard For Pie ~Sue Hershey (Helen Hershey Ranck’s Mother) 1 pint milk 3 eggs cups sugar 1 tablespoon cornstarch pinch salt vanilla Let yolk of egg, cornstarch, sugar, and milk mix come to a boil. Add vanilla and salt. Remove from heat and add well-beaten whites of eggs and one cup of coconut. Fold together, put in pie crust. “She just made it up as she was making it.”
48: Banana Pickles Bonnie Ranck Syrup~ Bring to boil 1 c. vinegar 1 c. water 3 c. sugar 1 tsp. salt 1 tsp. mustard seed 1 tsp. celery seed 1 tsp. turmeric Peel and slice cucumbers or pickles (longways) and place into jar (pack). Cover with syrup and place lids on. Put in canner and cook for 10 min. (after boiling starts). | 1 gallon sliced cucumbers (about 30 cukes) 8 medium red onions 2 large red peppers 1/2 cup salt 5 cups sugar 5 cups white vinegar 2 tablespoons mustard seed 1 teaspoon tumeric 1 teaspoon whole cloves | *Slice cucumbers and onions into thin rings and cut peppers into thin strips. * Dissolve salt in two cups ice water and pour over vegetables. * Let stand three hours, drain. * Combine vinegar, sugar, and spices and bring to a boil. * Add drained vegetables, heat to boiling, but DO NOT BOIL. * Put in pint-sized jars with heated lids and rings.to can. Makes 8 pints. | Bread and Butter Pickles ~ Kathryn Erb
49: Saccharin Pickles ~ Kathryn Erb Cook in salt water (sprinkle in salt) Syrup 1 c. sugar to qt. vinegar | 3 or 4 quarts pickles, sliced thin, not peeled 2 large onions, sliced 2 large peppers, sliced 1 teaspoon celery seed 1/4 cup salt 2 cups vinegar 4 cups sugar *Stir together, put in fridge. Pickles can be used the next day. ~ Grandma Nissley almost always had a big jar of these pickles in her refrigerator, ready to serve. | Refrigerator Pickles ~ Rachael Good (Peggy Good's mother-in-law) | Boil Add pickles and boil. Pack into jars and fill with syrup. 9-10 - grain tablet saccharin sprinkled on top of each jar.
50: 1 stick butter 1 c. packed brown sugar 1/2 c. whipping or heavy cream 1 T. vanilla | Cook butter and sugar for 5 minutes on medium heat. Stir in cream. Bring to a boil. Remove from heat and add vanilla. Variation~ Add peanut butter | Everyone must take time to sit and watch the leaves turn. | Caramel Apple Dip
51: * 4 eggs * 2 cups white sugar * 1 (15 ounce) can pumpkin * 1 1/2 cups vegetable oil * 3 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons baking powder * 1 teaspoon ground cinnamon * 1 teaspoon salt * 2 cups semisweet chocolate chips 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups. 2. Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil. 3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. 4. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack. | Pumpkin Chip Muffins
52: Like friends, It's the Old Recipes that mean the most. | Chocolate Crinkles 1c. unsweetened cocoa powder 2c. white sugar 1/2 c. vegetable oil 4 eggs 2 tsp vanilla 2c. flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. confectioners sugar *Mix together cocoa, sugar, and oil. *Beat in eggs one at a time, then stir in the vanilla. *Combine flour, baking powder, and salt; stir into the cocoa mixture. *Cover dough and chill for at least 4 hours. *Roll dough into 1 inch balls. Coat each ball in confectioners sugar before placing on greased baking sheets. *Bake 10-12 minutes. | Peppernuts ~Laura Todd Schultz 1 pound sugar pound butter 3 eggs 2 cups sour cream 2 teaspoons baking soda 1 teaspoon cream of tartar salt vanilla 4 cups of flour (don’t make too stiff) | “"My Mom made that for Christmas every time.”" ~Mary Ranck~
53: Cookies Cookies Cookies Cookies Cookies | Peanut Blossoms | 1 3/4c. flour 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter 1/2 c. peanut butter | 1/2 c. sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla | Sift together flour, soda and salt. Cream butter, peanut butter and sugar. Add egg and vanilla and beat well. Blend in dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Bake at 375 for 8 minutes Remove from oven and place a kiss on top of each cookie Return to oven and bake 2-5 minutes. | Mom's Favorite Sandtarts | 2 c. butter 2 c. sugar 3 well-beaten eggs 4 c. flour 1 tsp. vanilla Cream sugar and butter together until light and fluffy. Add eggs and beat well. Add flour. Chill overnight. Roll them out as thin as you can. Brush them with a beaten egg. Sprinkle with sugar, cinnamon, nuts, or sprinkles. Bake at 350 for 7 minutes.