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McGowen Cookbook

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McGowen Cookbook - Page Text Content

S: McGowen Family Recipes Volume 1

BC: 2011 McGowen Publishing 1st Edition

FC: McGowen

1: This Cookbook is inspired by the old McGowen family recipes passed down by Mary Ann Maxfield Monk. | 1937 McGowen Christmas Bert Maxfield, Henry "Mac" McGowen, Charles Hebert (friend), Lyndel McGowen, Mary Ann Maxfield, Virgina, Don McGowen | 1941 Bert, Virgina, Mary Ann

2: Steamed Plum Pudding | 1 cup of flour 1 tsp cinnamon, nutmeg, salt 1 1/2 tsp cloves 1 cup seedless raisins 1 cup currants 1/2 cup dates 1/2 cup fruit cake mix 3 eggs 2 cups dry bread crumbs 3/4 cup shortening 1 cup sugar 3/4 cup cane syrup 1 tsp soda 1 cup milk | Steamed Plum Pudding

4: Sauce for Plum Pudding | 2 cups water 1 cup sugar pinch of salt 2 T butter 1/2 t nutmeg 2 T cornstarch - mixed with cold water 3 T rum - or whiskey or fruit juices | Plum Pudding Sauce

6: Bread Pudding

7: 45 min | 350 | Bread Pudding | 4 cups milk scalded 2 T butter or margarine 6 slices leftover toast or bread cut up in 1"squares 3 eggs 3/4 cup sugar 1/2 t salt 1/4 t nutmeg 1 t vanilla 1/2 cup ? or jelly raisins

8: Date Strips

9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | 3 eggs - separated 1 cup sugar 1 cup flour 1 t baking powder pinch of salt 1 T water 1 lb. dates - chopped 1 cup chopped nuts 1 t vanilla | Date Strips

10: Lemon Delicious

11: 350 | Lemon Delicious | 2 T butter 3/4 cup sugar 2 eggs - separated 1/2 lemon rind -grated 1 cup milk juice of lemon 2 T flour | 45 min

12: Lucile May McGowen Maxfield (born 1906) | Lucile's Cherry Pie

13: Lucille McGowen | Cherry Pie | 1 #2 can pitted, sour red cherries 2 T flour 1 T butter 1 cup sugar 1 T tapioca 1 t lemon juice 1/2 t almond flavoring 1 or more t red color | 425 | 50

14: Orange Pie

15: July 18, 1950 Honey, Verna, Lucile, Ruth, Mildred, Henry, Maryann, Virgina, Lyndel BACK: Raymond Genevieve, Marie Wilcox, Eugene, Oscar, Eugene Jr | Mother's Orange Pie | 1 cup sugar 1/4 t salt 4 T flour 2 t corn starch 1 cup water 1/2 cup orange juice 1 T lemon juice 2 t grated orange rind 1 T butter 3 egg yolks +1 egg white Merigue: 2 egg whites, 4 T sugar, juice | 325

16: Ingredients: 5 cups all-purpose flour 1 teaspoon baking soda 1 tablespoon ground cinnamon 1 pound margarine 1 cup white sugar 1 cup light brown sugar 3 eggs 1 cup chopped nuts Directions: 1. In a bowl, whisk the flour, baking soda, and cinnamon together until evenly blended; set aside. Beat the margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the chopped nuts; mixing just enough to evenly combine. 2. Scrape the dough onto a sheet of waxed paper, and form into a log. Roll tightly in the waxed paper, and refrigerate until firm, about 4 hours. 3. Preheat an oven to 350 degrees F (175 degrees C). Spray baking sheets with cooking spray. 4. Unwrap the dough, and cut into 1/4-inch slices. Place the cookies onto baking sheets, spaced 1-inch apart. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. (Closest complete recipe I could find that matched this recipe card.) | IceBox Cookies

17: Mincemeat Shortbread Cookies

18: McGowen Plain Cookies | From Lucile McGowen Maxfield

19: 1958 McGowen Christmas | Ralph, Henry, Raymond, Genevieve, Marian, Mrs. McGowen, Lucile, Marguerite

20: Maude Ethel Willcox McGowen Born June 10 1881 - Married to Merry Clifton McGowen

21: Gingerbread

22: Maude Ethel Willcox McGowen

23: Pumpkin Pie

24: by Honey McGowen (recorded by Cathleen McGowen Howard) (This makes a very large pot of Gumbo.) 2.5 lb. Shrimp (or more) Crab legs (if you have them) Oysters 2 jars (or more if you like) Flour Duck Fat (was Honey's favorite but Bacon Grease, or Veg oil will work if necessary) 4 onion 1 bunch of green onion 4 green bell pepper 2 stalks celery Okra if you like 2 cans Tomato Sauce (you can mix in one can of chopped tomatoes) 1-2 Tbls. Lea & Perrin Worcestershire Sauce Salt - ample! Crab Boil: Bag for 5 min or 2 tsp of liquid Filé if you like DIRECTIONS: 1) Make roux from grease. I cover bottom of skillet with approx. 1/4" of oil, heat, then add about the same amount of flour. Saute', stirring almost constantly until a DARK BROWN COLOR. Don't burn it, but go darker than you would normally think. 3) Chop onion; green onion; bell pepper; celery (not too much celery) into small pieces 4) Add to roux, saute' for a bit, then cover and let wilt. 5) Add Shrimp and cook till pink. 6) Transfer to large pot. (if you don't have a good skillet to make roux in you can just make it all in your soup pot.) 7) Add water, Tomato Sauce & Crab legs if you are using them. 8) Season with Salt, Lea & Perrin, and Filé if you like it. People can use Filé in individual bowls if you don't want to cook with it. 9) Simmer a LONG time. 10) Add Oysters 15 min before serving Serve over rice & with Tabasco. | Honey's Seafood Gumbo

25: Honey McGowen | Henry Willcox McGowen & Novia Lyndel Carter McGowen 1931 Honeymoon in Galveston, Texas | Name

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Suzanne McGowen
  • By: Suzanne M.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: McGowen Cookbook
  • The McGowen Cookbook Volume 1
  • Tags: McGowen, cookbook
  • Published: almost 5 years ago

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