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Family Recipes

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Family Recipes - Page Text Content

S: Bozeman Family Recipes

1: A Tribute to the greatest cook, your great-grandma Ruby C. Sharp

2: Mom | Homemade Blueberry Muffins | 2 cups flour 2/3 cup milk 1/2 cup sugar 1/3 cup oil 3 tsp. baking powder 1/2 tsp. salt 1 egg 1 cup fresh or 3/4 cup frozen blueberries Heat oven to 4oo degrees. Grease muffin tins for 12 muffins. Mix all together (batter will be lumpy.) Fill tins 2/3 full. Bake for 20 min. | 400 | 20 min. | Make 12

3: Enjoying a muffin before school. | "All happiness depends on a leisurely breakfast." ~John Gunther

4: Getting ready to create a meal! | Grandma Sharp | Cowboy Stew | 1 pkg. stew meat 4 large potatoes 1 pkg. carrots 2 lg. cans stewed tomatoes 1/2 cup each chopped onion, celery 1 pkg. fresh green beans other veggies as available: peas, okra, squash Brown meat in a large stew pot. Add other ingredients. Simmer for several hours. Add water if needed. | 3-4 hours | 6

5: One of our favorite meals when I was a little girl was my grandma's "Cowboy Stew." She used whatever vegetables she had on hand or might be fresh from her backyard garden. Servie with cornbread! This freezes well.

6: Punches, Teas, and Such | A Simple Punch: 3 pkgs. strawberry Kool Aide; 10 cups water; 2 1/2 cups sugar; 1 quart fresh strawberries that have been pureed. Dissolve drink mix in water and add remaining ingredients. Freeze until firm. To serve, thaw 1-2 hours; stir until slushy. Yields: 1 gallon Quick Tea Punch: 1 bottle of lemon-lime soda such as Sprite, 7-Up, or any diet lemon-lime soda 3 to 4 bags of Red Zinger tea The day before serving the punch, open the bottle of soda. Carefully add the tea bags. You do not open the bags and do not want to jam them into the soda bottles, causing them to burst. I generally use three bags of tea, but for a slightly stronger taste, you can add four bags. You might have to remove some of the soda to get four bags into the bottle. Refrigerate overnight. Pour into a pitcher or punch bowl, remove the bags. This is a light punch that works well at showers, teas, parties, and fellowships. You can make as many bottles as you need for your event. If you want a darker pink color, add a few drops of red food coloring.

7: Honey Raisin Bran Muffins 1 1/4 cup flour 1 tbsp. baking powder 1/4 tsp. salt 2 1/2 cups Kellogg's Raisin Bran, no substitute 1 cup milk 1/3 cup honey 1 egg 3 tbsp. oil Mix all ingredients together just until moist. Spoon into greased baking tins and bake for 18-20 minutes at 400 degrees. Yields 12 muffins This was a family favorite on Sunday mornings before church.

9: Homemade Dressing 3/4 cup sugar 1 tsp, dry mustard 1 tsp. salt 1/3 cup cider vinegar 1 cup vegetable oil 1 1/2 tsp. poppy seeds Mix in a blender. Refrigerate leftover. | Mom | Dad's Favorite Salad | 2 cans mandarin oranges, chilled and drained 2 heads romaine lettuce 1 bunch green onions, chopped 1 5 oz. pkg. slivered almonds Toss together with Kraft Creamy Poppyseed Dressing or Homemade Dressing. Serve immediately. | 6

10: Aunt Pam's Breakfast Scones | 3 cups flour 3/4 cup softened butter or margarine 2 tsp. baking powder 1 egg 1/3 cup sugar 1 cup buttermilk Preheat oven to 425 degrees.Mix together ingredients with a fork until all is blended. Roll onto a floured surface about 1 inch thick. Cut into pieces-squares and rectangles. Sprinkle with cinnamon and sugar. Bake on ungreased baking sheet for 10 minutes at 425 degrees. Serve with butter and honey.

11: Mom's Christmas Cookies | 1 cup sugar 1 cup softened margarine or butter 3 tbsp. milk 1 tsp. vanilla 1 egg 3 cups flour 1 1/2 tsp. baking powder 1/2 tsp. salt In a large bowl, combine first five ingredients. Mix well. Add flour, baking powder and salt. Blend into a soft dough. Chill for several hours. Preheat oven to 400 degrees. Roll dough onto a floured surface, cut into shapes. Bake on ungreased cookie sheet for 5-8 minutes, depending on thickness of the cookies. Makes 4 dozen Icing: 2 tbsp. softened butter or margarine; powdered sugar to make iciing stiff (at least 4 coups); 1 tsp. vanilla; food coloring to desired color for the holiday.

12: Mrs. Nuckol's Layered Mexican Dip Using a 13 by 9 glass dish, layer the ingredients in the following order: 1 large can bean dip 3 avocados, mashed with salt and lemon juice to taste 8 ounces of sour cream mixed with 1 pkg. taco mix 2-3 large tomatoes, diced 1 bunch green onions, sliced thin 1 can sliced black olives, drained 10 ounces shredded cheese Chill. Serve with chips Mrs. Nuckols was your 4 year old teacher in pre-school. This was her favorite dip. Hot Pizza Dip Layer in a baking dish: 1 block cream cheese, softened and spread across the bottom; 1 jar pizza sauce; 1 pkg. pepperoni; mozzarella cheese. Heat at 350 degree until bubbly-about 12 minutes. | Dips and Dives

15: "There is no love sincerer than the love of food." ~George Bernard Shaw | Granddaddy Germany | Oatmeal Raisin Cookies | 1 1/4 cup granulated sugar 1/2 cup shortening 2 eggs 6 tbsp. molasses 1 3/4 cups sifted flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups quick-cooking oats 1 to 1 1/2 cups raisins 1/2 cup chopped walnuts or pecans, optional Cream sugar and shortening together in a large mixing bowl. Add eggs and molasses; beat well. Add sifted dry ingredients and mix well. Add oatmeal and raisins. Stir in nuts, if using. Drop from teaspoon onto lightly greased baking sheet. Bake oatmeal raisin cookies at 375 for 8 to 10 minutes until done. This is from the Betty Crocker Picture Cookbook first published in 1950. My dad taught me how to make these cookies when I was in the first grade. | 375 | 10-12 min. | 4 doz.

16: The Best Banana Bread I searched for a great banana bread recipe and settled on this version from "The Hungry Potter," a tea room that was in Marshall, Texas | 1 cup shortening (I use butter-flavored) 2 cups sugar 6 ripe bananas 4 eggs 2 cups flour 1 tsp. salt 2 tsp. soda 1 tsp. cinnamon 1 tsp. allspice 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1 c. chopped pecans (optional) Cream the sugar and shortening in a mixing bowl. Add bananas and cream all together. Add eggs, one at a time. Mix well after each addition. Add the dry ingredients to the bowl all at once. Blend thoroughly. (Cooking purists may sift the dry ingredients all together, but I never do.) Add the chopped nuts. Pour batter into two greased loaf pans (4 by 8) and bake for 45 to 50 minutes at 350 degrees. | The Generations

17: Always a party girl | Mom | Cornbread Dressing for Turkey | 1 pkg. Betty Crocker Cornbread mix—make and bake in cast iron skillet 2 days before making dressing. Store cornbread in refrigerator. On day of meal—crumble cornbread, add 5-6 rolls (King’s Hawaiian or Sara Lee)—don’t use too many or it gets gummy. Add 1 can chicken broth 1 egg 2/3 of a small onion, chopped in food processor 1 tsp. thyme and 1-2 tsp. poultry seasoning (to taste) salt and pepper Mix together and bake in a greased oblong dish. | 350 | 30 min. | 10 | The Helpful Cook

18: Kimberly Cake | 3 cups flour 1 cup unsalted butter, at room temperature 1/2 cup shortening, at room temperature 3 cups sugar 5 large eggs, at room temperature 1/2 tsp. baking powder 1/4 tsp. salt 1 cup milk 1 tsp. vanilla 1 tsp almond extract (optional) Set your oven rack in the middle of the oven. Preheat to 350 degrees. Grease and flour a Bundt pan or 10 inch tube pan. Do not just spray with cooking spray—dust the pan with flour. Shake out excess flour and set aside. Cream butter, shortening and sugar until light and fluffy in a large mixing bowl. This should take at least five minutes. Set a timer to make sure you beat these ingredients together for at least five minutes. This is essential to a great pound cake. Add the eggs one at a time. Beat well after each addition. Sift together the dry ingredients in another bowl. Add 1/3 of the flour mixture to the batter and add 1/3 cup of milk after each addition. Beat well each time you add flour and milk. Add the extracts. Spoon into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes, then unmold onto a rack.

19: Sweet Potato Casserole 2 large cans of sweet potatoes or yams 3 whole eggs 1/3 cup brown sugar, packed marshmallows Mix sweet potatoes with eggs and brown sugar in a food processor until smooth. You may want to add some of the liquid from the canned potatoes if the mixture seems dry. Pour into a greased casserole. Bake at 350 degrees for 25 to 30 min., Top with marshmallows. Brown for 3-4 minutes. Watch so they do not burn. Serves 8-10.

21: Eggplant Parmesan | 2 large eggplant 4 cups dry Italian bread crumbs 2 eggs, beaten Dip peeled and sliced eggplant in egg, roll in bread crumbs. Lay on a baking sheet that has been sprayed with cooking spray. Bake at 350 degrees for 5-8 minutes. Turn over each piece and bake 5 to 8 minutes on opposite side. In an oblong baking dish, pour spaghetti sauce from large container of pre-made sauce (at least 6 cups). Cover the bottom of the dish. Add a layer of eggplant pieces; cover with more sauce. Add a layer of mozzarella cheese and parmesan. Continue layering until all eggplant and sauce is used. Oover with another layer of cheeses. Bake at 350 degrees for 35 mintues. Serves 6 to 8.

23: Ice Cream Crunch | 2 sticks melted margarine 2 cups flour 1/2 cup brown sugar 1/2 cup oatmeal 1/2 cup chopped pecans (optional) 1/2 gallon vanilla ice cream 1 jar ice cream topping such as chocolate or caramel Mix first five ingredients and put in a 13 by 9 pan. Bake at 400 degrees for 15 minutes. Crumble and let cool. Take out 1 cup to use for topping. Spread the rest of the crumbs back into the pan and pat down firmly. Soften ice cream and spread over crumbs. Spring reserved crumbs over oce cream. Pour topping over all. Cover with foil. Freeze until firm for several hours. A great party dessert.

24: Chocolate Cake 1 stick margarine 2 cups flour 2 cups sugar 1/2 cup oil 4 tbsp. cocoa 1 cup water 1/2 cup buttermilk 2 eggs, slightly beaten 1 tsp. soda 1 tsp. vanilla 1 tsp. cinnamon Stir sugar and flour together in a large mixing bowl. Put margarine, oil, cocoa and water in a saucepan. Bring to a rapid boil and pour over flour/sugar mixture. Stir well. Add remaining ingredients and mix well. Pour into a greased and floured 13 by 9 inch pan. Bake at 400 degrees for 20 minutes. Ice with icing while cake is still hot. Icing: Ten minutes before cake is done, boil 1 stick margarine, 4 tsp. cocoa, 7 tbsp. milk, Remove from heat. Add 1 box powdered sugar and 1 tsp. vanilla. Mix well and spread on cake while cake is still warm and in pan.

25: Feast Day Pumpkin Pudding | 1 4oz. box instant vanilla pudding 1 can pumpkin 1 12 oz. can evaporated milk 1/2 tsp. pumplin pie spice Mix together pudding and milk in a large bowl. Chill for five minutes. Add pumpkin and pie spice. Mix together until smooth. Spoon into serving dishes and top with Cool Whip. Chill before serving. Serves 6. This dessert was made each year for the School for Little Children Thanksgiving feast. It was a family favorite!

26: Pancakes 1 cup flour 1 egg 1 cup milk 1 tsp. baking powder 1/2 tsp. salt 1 tbsp. sugar 2 tbsp. melted margarine Bake on a hot griddle. Cover with butter and syrup. Enjoy! | Grandma cooking at the Aster house | Kirk often helped with cooking.

27: Brownies Supreme | 1 cup oil 2 cups sugar 4 eggs, beaten 1 cup flour 1/2 cup cocoa 1 tsp. vanilla 1 cup chopped nuts (optional) Mix oil with sugar. Add eggs. Beat smooth. Add rest of ingredients. Pour into a 13 by 9 pan that has been sprayed with cooking spray. Bake for 35 to 40 minutes at 350 degrees. Delicious with vanilla ice cream and chocolate sauce or just plain.

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  • By: Karen B.
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  • Title: Family Recipes
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  • Started: almost 7 years ago
  • Updated: almost 7 years ago