S: Mom's Favorite Recipes
1: This Cookbook is dedicated to Mom who always kept us well fed
2: Mom was a great cook. Even after owning a restaurant for many years, she still loved cooking. People drove 50 miles on Sundays to get her Turkey and Dressing or Sauerkraut and Ribs. She also loved to shop --for groceries that is...she told me once that shopping for groceries was one of her favorite things to do. One sister in law only knew how to cook pork chops when she married--after a couple weeks of pork chops my Uncle begged for something different. So Mom taught her how to cook. Many of Mom's recipes were made from memory but here are a few of her favorites.
3: From left to right Mom and Michelle Mom and Alyssa | No one loved Mom's cooking better than we kids and grandkids
4: I remember fried bread dripping in butter and sugar on Sunday mornings. Mom used the leftovers from the bread she'd make on Sundays for the fried bread | Ashley and Mom
5: Mom and David | Jim and Mom
6: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Potato Dumplings 2 TB finely diced onions 2 TB margarine or butter 2 cups mashed potatoes 1/2 cup flour 1 egg 1/4 tsp salt 1/8 tsp pepper Saute onion in butter till tender. Mix with other ingredients until smooth Drop by heaping tsp into simmering soup Cook, turning once for 15 min or till firm. Makes 12 dumpling
7: "There is no love sincerer than the love of food." ~George Bernard Shaw | Mom | Corn Fritters | 1 1/2 cup pancake mix 1/2 cup water 1 small can of whole kernel corn Mix flour with water (will be thick) Drain corn and add to batter Drop by spoonfuls into hot grease--serve hot with honey
8: Swedish Meatballs | 1 lb ground beef 1 onion (optional) 1 egg 3-4 slices toast Mix all ingredients and fry in fat. Put in casserole and add 1 green pepper chopped into small pieces, 3-4 stalks celery chopped fine 2 medium cans tomato soup and one small bottle olives stuffed with mushrooms Cover and cook for 1 hour in 350 degree oven
9: Refrigerator Potato dough | 1 cup scalded milk 2/3 cup shortening 2/3 cup sugar 1 cup mashed potatoes 1 tsp salt 1 pkg dry yeast 1/3 cup water 2 eggs beaten 5-6 cups flour Mix scalding milk, shortening, sugar, potatoes, and salt. Cool to 110-120 degrees. Dissolve yeast in warm water and add to cooled mix. Add eggs. Mix enough flour in to make a stiff dough (not all 6 cups at this point) Knead on floured surface for about 8 min. PLace in greased bowl and cover with plastic wrap. Put in refrigerator at least 4-6 hours (preferably overnight. Punch down and make into rolls or coffee cake. Can be kept in refrigerator up to a week uncooked
10: "There is no love sincerer than the love of food." ~George Bernard Shaw | Alvera Gartmann | Banana Cream Pie | Scald 2 cups milk Mix 1/2 cup sugar, 1/3 cup flour and 1/4 tsp salt Separate 3 eggs- mix yolks with filling and add 2 TB butter Bring to boil Remove from heat and add 1 tsp vanilla Put in pre-cooked pie shell and top with Banana slices Use whites to make a meringue and add a bit of sugar to it Add to top of pie and Preheat oven to 425 degrees -Cook till meringue is lightly browned 425 abt 15 min 8
11: Rhubarb Cake 1 1/2 brown sugar 1/2 cup crisco 2 cups flour 1 cup buttermilk 1 egg 1 tsp vanilla 1/2 tsp salt 1 1/2 cups rhubarb (cut into four inch pieces Mix together and put in greased and floured 9x13 pan Sprinkle on top: 1/4th cup sugar and 1 1/2 tsp cinnamon Bake 45 min at 350 degrees
12: July 23, 2010
13: 4 cups flour 1 lb butter 1/2 pint sour cream 2 TB vinegar 2 TB sugar 1/4 tsp salt 3 egg yolks Take 2 cups flour and butter and work into a dough. Set aside. Mix the remaining ingredients into a 2nd dough and roll out. Place the 1st dough on top of the 2nd dough. Fold sides over and roll out together. Do this twice more. Place in refrigerator overnight. Next day, roll out dough very thin. Cut into 3 or 4 inch sections. Place a tsp of filling, jelly or jam and roll up. Seal edges with a fork. Place on unbuttered cookie sheet and bake 20-30 minutes at 350 degrees | Kolaches
14: STATE FAIR CREAM PUFFS 1/2 cup butter 1 cup boiling water 1 cup sifted flour 1/4 tsp salt 4 eggs Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each egg until smooth. Drop dough by heaping tablespoons three inches apart on greased cookie sheet. Bake in very hot oven at 425 degrees 15 minutes, then slow oven to 325 degrees for 25 minutes. Remove cream puffs from oven. Cool. Split in half. Fill with whipping cream and sprinkle with powdered sugar | David, Mom, Alyssa and Laana
15: Mom learned a lot of cooking from her own Mother and Mother in law. From left to right : Bertha Mae Hunt, Mom and Riva Gartmann Hoover | Mom with her sister Mildred
16: Lemon Dream Bars Cut 1/3rd cup butter into 1 cup flour and 2 TB sugar until fine. Press into a into either a 11 x 7 in or 9 x 9 pan. Bake at 350- for 15-20 minutes until set but not brown. Combine in mixing bowl: 2 beaten eggs 1/2 cup firmly packed brown sugar 3/4 cup chopped coconut 1/2 cup walnuts 1/4 tsp salt 1/8 tsp baking powder 1/2 tsp vanilla Mix well. Spread over partially baked dough. Bake at 350 for 25-30 minutes. Frost immediately with lemon frosting below: Combine 2 TB grated lemon rind, 2 TB lemon juice and 1 cup powdered sugar.
17: Cherry Winks Sift 2 1/4 cups flour , 1 tsp baking powder 1/2 tsp baking soda and 1/2 tsp salt Combine: 3/4 cup shortening and 1 cup sugar. Blend in 2 eggs. Add 2 TB milk and 1 tsp vanilla. Blend together with dry ingredients and mix well. Add 1 cup chopped pecans, 1 cup chopped dates and 1/3 cup maraschino cherries. Mix well. Shape into balls. Crush 2 1/2 cups corn flakes. Roll each ball in cornflakes and place on greased cookie sheet. Top each cookie with 1/4th cherry. Bake at 375 degrees for 10-13 minutes
18: Did you know that Mom had a secret recipe--she said she was going to win awards with it and she never wrote it down so no one could take it. It was for Peach Scotch Pie. As she got older, I would ask her when she was going to give me the recipe and she said she was taking it to her grave and laugh. When I was cleaning out her house after she moved to Oregon, I found out that she had sent it into Pillsbury as a contest submission....needless to say we would have heard if she had won the contest but here's the recipe for Mom's Top Secret Peach Scotch Pie. | Mom loved this costume. This was her last Halloween. She went around the home poking everyone with her pitchfork | When I said to Mom that she was a little devil, she replied, "No, I'm a BIG devil".
19: 1 - 9 in. refrigerated pie shell 1 - 16 oz can peaches in heavy syrup (drain syrup off) 3 - large eggs 1/2 cup milk 1/2 cup white corn syrup 3/4 cup dark brown sugar (firmly packed) 1/2 cup Pillsbury All Purpose flour 1/4 tsp salt 1/2 tsp vanilla extract 1/8 tsp almond extract 1/8 cup butter (melted) 1/2 cup chopped pecans Separate eggs (save whites for meringue). Beat egg yolks. Add corn syrup and milk and blend well. Combine in another bowl the brown sugar, flour and salt. Mix thoroughly and add to the egg mixture. Beat until smooth. Add vanilla, almond flavoring, and melted butter. Beat well. Place chopped pecans in bottom of the pie shell. Cover with drained peaches. Pour the pie filling over the peaches and bake at 350 degrees for about 55 minutes. Remove from oven and cover with meringue; (see below). Be sure all edges are covered. Return to oven and bake until golden on top. (about 10 minutes) To prepare meringue, beat egg whites till stiff. Add 1/3 cup sugar and beat till creamy. ORIGIN: This is my own version of peach scotch pie. Since I like things with a butterscotch flavor, I have experimented with a number of different ingredients until I finally came up with this tasty dessert to serve my friends and family.