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Our Heritage Cookbook

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FC: Family Favorites from the Wights and Garrisons | Our Heritage Cookbook

1: Christmas time - Eleanor Garrison sipping coffee at the table, while Ellen is peeking at the cookies in the oven | Food brings our family together...a lot...and here are a few of our family's favorite recipes we love to fix on special occasions, or any occasion for that matter. These recipes represent many generations and many memories of happy times spent in the kitchen together. Thank you, Grandma, for helping me pull together recipes and pictures - they added the perfect touch! Now we all can enjoy this wonderful family "heritage"! Merry Christmas from Heather (December 2012)

2: Appetizers and such | Fruit Dip From Margaret Sprague 1 - 8 oz cream cheese 3/4 cup brown sugar 1/4 cup white sugar 1 tsp. vanilla Mix, chill and serve. Best with Granny Smith apples. | Dill Dip From Carol Wight 1 cup sour cream 1 cup Miracle Whip 1 Tbsp. dill weed 2 tsp. minced onion 2 tsp. Accent Mix all ingredients together, preferably a day or two before serving. Store in covered container in refrigerator. | Cheese Ball Supreme From Lavila Peter 16 oz. Kraft cream cheese 1Tbsp. lemon juice 1 jar (5 oz) Kraft Old English spread 1 Tbsp. grated green onion 1 Tbsp. grated Parmesan cheese 1Tbsp. finely chopped pimento 2 Tbsp. mayonnaise 1 cup finely chopped pecans Let cheese soften well. Blend all ingredients together except for the nuts. Form into balls, put in Saran Wrap and chill overnight. Roll in nuts, wrap in new Saran and put in the refrigerator. Can make several days in advance. Recipe makes 2 balls.

3: Instant Spiced Tea 3/4 cup Tang 1 cup instant tea - with lemon if desired 2 cups sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves Mix together - stir 2 tsp. of mixture into 8 oz. of very hot water | Apple Julep 1 quart apple juice 1 quart pineapple juice 1 cup orange juice 1/4 cup lemon juice Mix together and enjoy. Delicious! | Squash Pickles from Lucille Kirkland 1985 4 quarts sliced squash - about 5lbs. 1 quart sliced onions - 2 large 1 head cauliflower (broken apart) 1 large green pepper (diced) Put together and let stand overnight with 1/3 cup salt and enough water to cover. 5 1/2 cups sugar 1 1/2 tsp. turmeric 1 1/2 Tbsp. celery seed 3 1/2 cups vinegar Bring to a boil. Put in squash - let boil 2 minutes. Put in hot sterile jars and seal. Makes 7-8 pints. | Mints 1 box confectioner's sugar 1 stick butter 7 drops oil of peppermint 6 drops food coloring(opt.) 2 tsp. warm water Mix together. Roll each ball in sugar before pressing into the mold. Makes 200 mints. Freezes well.

4: Refrigerator Pickles from Mr. Food on T.V. 7 cups sliced cucumbers 1 cup vinegar 1 cup sliced onion 1 Tbsp. salt 1 finely sliced green pepper 1 tsp. celery seed 2 cups sugar Combine cucumbers, onions and green pepper in a bowl. Add sugar, vinegar, salt and celery seed; mix well. Cover and store in refrigerator. Wait 24 hours before enjoying. Pickles will keep about 3 months. Options: for a different touch add either garlic, dill, oregano or hot pepper sauce. | Bread and Butter Pickles 20 medium cucumbers, cut 1/2 inch thick 3 cups cider vinegar 1 tsp. alum 5 cups water 2 tsp. salt Mix thoroughly and allow to come to a boil. Remove from fire and let stand 30 minutes. Pack into sterilized jars after draining. Add to top of each jar: 2 Tbsp. minced onions. Pour over pickles the following solution which has been brought to a boil: 1/2 gallon cider vinegar 3 cups sugar 2 tsp. mustard seed 1 pint water 2 tsp. celery seed 2 tsp. turmeric Seal jars and enjoy.

5: Very Good Salad Dressing 1 cup mayo 1/2 cup sugar 1/4 cup vinegar Mix together and chill. Good on slaw also. | Salads and Sides | Squash Casserole | 2 lbs. yellow squash 1 stick butter 1 medium onion 1 can of cream of chicken soup 1 green pepper 1/2 pint of sour cream 1 grated carrot 1 pkg. Pepperidge Farm herb dressing Cook squash and onion and drain off liquid. Melt butter. Mix all ingredients together, using only half of the dressing. Place in greased baking dish. Top with the rest of the herb dressing. Bake at 350* for 35 minutes. Yummy! | Copper Carrots from Susan Mazzella 2 lb. sliced carrots - salt to taste 1 tsp. mustard 1 sm. green pepper - sliced 1 tsp. Worcestershire sauce 1 med. onion - sliced 3/4 cup vinegar 1 can tomato soup 1/4 tsp. dill weed and seed 1/2 cup salad oil pepper to taste 1 cup sugar Cook carrots in salted water for 20 minutes, then cool. Alternate layers of carrots, peppers and onion rings. Combine remaining ingredients and pour over vegetables. Refrigerate 24 hours before serving. Serves 8-10 | Joyce (Garrison) Smith

6: Never Fail Escalloped Corn 1, 16 oz. can cream-style corm 1, 16 oz. can whole kernel corm (undrained) 1, 8 oz. carton sour cream 1 small Jiffy corn muffin mix 1 stick butter, melted Combine all ingredients. Bake in 1 1/2 quart casserole dish for 1 hour at 350*. | Cranberry Relish from Carol Wight 1985 1 pkg. cranberries (12 oz) 1 orange - cut into 8 pieces Grind these together with peeling Then mix in: 1 cup sugar 1 cup chopped nuts Let sit about 24 hours. For Jello Salad: Make 1 pkg. strawberry Jello Add 1 chopped pear, 1 banana and 1 cup cranberry relish | Carol Wight

7: 11/2 pounds round steak, ground 1/4 tsp. pepper 1 No. 2 can tomatoes 1 no. 2 can peas 2 large onions, chopped 1 package spaghetti, left long 2 tsp. salt 1/2 pound cheese Paprika Cook meat, tomatoes, onions, salt and pepper together slowly until meat absorbs the tomatoes. Use simmer heat and it will be unnecessary to stand and stir the mixture constantly. Place meat in the center of an ovenware or sizzling platter. Place the peas around the meat and cover all with the cooked spaghetti. Cover the top with the cheese which has been cut into small pieces and sprinkle lightly with paprika. | Medley Supper | Chicken Chalupas 1 bag Tostitos, lightly crushed (6 or 8 oz bag) 1 can evaporated milk (12 oz) 1 onion, chopped 3 Tbsp. picante sauce 2 Tbsp. butter 2 cups chopped chicken 1 can cream of chicken soup 1 cup grated cheddar cheese 1 can cream of mushroom soup Sauté onion in butter till tender. Stir in soups, milk and picante sauce. Cook until well blended. Put chips in bottom of greased casserole, pour soup mixture on top. Add chicken, then cheese. Repeat layers. Bake at 350* for 20-25 minutes until hot and bubbly.

8: Sweet 'N Sour Ham Balls Ham Balls: 1 lb. ground cooked ham (about 4 cups) 2 eggs 1/2 cup Quaker oats (uncooked) 2 tsp. prepared mustard Sweet 'N Sour Sauce: 1, 20 oz. can chunk pineapple in syrup 2 Tbsp. Worcestershire sauce 1 1/2 cups catsup 1/8 tsp. liquid red pepper sauce 3/4 cup Aunt Jemima syrup 2 Tbsp. vegetable oil 2 Tbsp. vinegar 1 medium onion, chopped 1 medium green pepper, chopped For ham balls: Heat oven to 350*. Lightly grease 13x9 inch baking dish. Combine all ingredients; mix well. Shape to form 32 one inch balls. Place in prepared dish. Bake 20 minutes. For sweet 'n sour sauce: Drain pineapple; reserve syrup. Combine pineapple syrup, catsup, Aunt Jemima syrup, vinegar, Worcestershire sauce and red pepper sauce; blend well. Heat oil in 4-quart dutch oven. Add onion and green pepper; sauté over medium heat until tender. Add sauce mixture, pineapple and meatballs. Reduce heat. simmer 10 minutes, uncovered, stirring occasionally. Serve over cooked rice, if desired. Makes 8 servings | BBQ Rolls from Margaret Sprague 1990 1 lb. hamburger 1/2 cup BBQ sauce 2 cans biscuits 2 Tbsp. brown sugar Cheddar cheese Press biscuits into muffin pan and fill with hamburger, BBQ sauce and brown sugar mixture, then top with cheese. Bake at 400* for 10-12 minutes. Makes 20 | Margaret (Wight) Sprague

9: Alzada Chace's Biscuits | 2 cups self rising flour 1 stick frozen margarine About 1 cup milk Cut frozen margarine into slivers as you slice it into flour. Add milk gradually, stirring lightly with a fork. Scrape dough over to one side of bowl. Flour other side of bowl, scrape dough over onto floured side. Flour other side, and dough, lightly. Knead dough right in bowl about 12 times. Pinch off small piece of dough and shape into biscuit with fingers. Place on cookie sheet. Bake in a preheated 450* oven about 12 minutes. | Breads | Pumpkin Bread from Jeanette Cousins 3 1/2 cups plain flour 1 tsp. baking powder 2 tsp. baking soda 1/2 tsp. cloves 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. allspice 2 tsp. salt 3 cups sugar 1 cup Wesson oil 4 eggs 1-16 oz. can pumpkin 2/3 cup water 1 cup chopped nuts Sift all dry ingredients once, including spices. Combine sugar, oil and eggs. Add pumpkin...dry ingredients...water...nuts last. Grease and flour three loaf pans. Bake at 350* for 1 hour. Or makes 16 small loaves | Banana Bread from Betty McCormick 2004 1 stick butter 1 tsp. salt 1 cup sugar 1 cup mashed bananas 2 eggs 1/2 cup sour cream 1 1/2 cups flour 1 tsp. vanilla 1 tsp. baking soda 1/2 cup chopped nuts Cream butter. Add sugar. Blend. Add 2 eggs, mix. Add dry ingredients, mix. Add sour cream and bananas. Do not over beat. Add vanilla and nuts. Butter loaf pan. Bake 60-70 minutes in 350* oven.

10: Poppy Seed Bread from Jewelle Garrison 3 eggs 1 1/2 tsp. salt 1 1/2 cups oil 1 1/2 tsp. baking powder 2 1/4 cups sugar 1 1/2 tsp. almond flavoring 1 1/2 cups milk 1 1/2 tsp. vanilla 1 1/2 Tbsp. poppy seeds 1 1/2 tsp. butter flavoring Beat eggs, oil and sugar together. Sift flour, salt and baking powder together. Add alternately with egg mixture. Add extracts and seeds. Bake at 350* for 1 hour in greased and floured pans (2 or 3 bread pans). Glaze - Mix 1/4 cup orange juice, 1/2 cup sugar, 1/2 tsp. each, almond, vanilla, and butter flavor. Pour over cooled bread. (Can prick loaf with fork for glaze to go through better.) | Texas Cornbread from Geraldine Wight 1997 1 1/2 cups self rising meal 1 cup grated cheese 3 Tbsp. sugar 1 cup sour cream 3 tsp. baking powder 1 cup cream corn 4 eggs, beaten well 1/2 cup oil 1 cup chopped green peppers 3/4 tsp. salt 1 cup chopped onion Mix all ingredients. Bake at 450* until brown, 20-30 minutes in a 13x9 inch pan. Cut in squares and pour 1 stick of melted butter over top. Serve warm. | Geraldine (Garrison) Wight

11: Desserts | Forget-Me-Not Cookies from Aunt Lena Mae 1972 2 egg whites, beaten stiff at room temp. 2/3 cup sugar 1 tsp. vanilla 1 cup chopped nuts 6 oz. chocolate chips Grease cookie sheet. Drop mixture on pan by teaspoon. Put in preheated oven at 350*. Turn off heat, let cookies stay in oven overnight. Makes 5 dozen | Fruit Cake Cookies from Aunt Eleanor Garrison 1951 1/4 cup butter 1/2 cup brown sugar 2 eggs 1 1/2 tsp. soda 1 1/2 tsp. milk 1 1/2 cup flour 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. allspice 1/2 lb. candied cherries 1/2 lb. candied pineapple 1 lb. dates 1 lb. nuts (4 cups) 4 tsp. orange juice Cream butter and sugar. Add eggs and milk. Add dry ingredients after sifting them together. Add fruit, nuts and juice. Drop by tsp. on lightly greased cookie sheet. Bake at 350* for 10 minutes (In my stove they were better at 325* for 15 minutes.) Makes 30 big ones | Skillet Cookies from Maude Wight 1 stick oleo 2 cups brown sugar (packed) 1 lb. dates 4 cups rice Krispies 1 tsp. vanilla 1 cup coconut 3 cups chopped pecans 1 egg (beat well) Melt oleo and sugar in heavy pan, over medium heat. Slowly add beaten egg and chopped dates. Cook slowly for 20 minutes. Remove from heat, add vanilla, nuts, coconut and rice Krispies. Stir until well mixed. Allow to cool until it can be handled. Butter fingers and shape into small balls. Roll in powdered sugar.

12: Ice Water Cookies from Aunt Eleanor Garrison 1 1/2 sticks butter 2 cup sifted flour 3 Tbsp. confectioners sugar 1 Tbsp. vanilla 1 Tbsp. ice water 1 cup chopped nuts Cream first five ingredients together. Stir in the nuts. Roll in hand - the size of a pecan. Bake in moderate oven about 25 minutes. When slightly brown, dump in confectioner's sugar and roll around. | Toffee Cookies from Aunt Eleanor Garrison 1 cup shortening 1 egg (separated) 2 cup flour 2 Tbsp. cinnamon 1 cup brown sugar 1 tsp vanilla 1/2 tsp. salt 1/2 cup ground pecans Cream sugar and shortening. Beat in egg yolk and vanilla. Sift flour, salt and cinnamon together. Add to creamed mixture. Refrigerate dough. Pat out and cut with biscuit cutter. Brush with egg white then spread with pecans. Bake in oven at 275* for 30 minutes. | Easter Eggs Put into saucepan: 2 1/2 cups sugar 1/2 cup white Karo 3/4 cup hot water Cook to soft ball stage. Beat 2 egg whites till stiff. Add 1/2 syrup to egg whites beating constantly. (Pour syrup into thread-like stream) Cook remaining half of syrup to hard-ball stage. Beating by hand, add flavoring: maple and nuts, vanilla and coconut, candied fruits and nuts, chocolate, etc. Shape into eggs. Chill. Dip into melted chocolate, let harden and decorate.

13: Divinity Fudge 2 cups sugar 1/2 cup Karo 1/4 cup boiling water white of 1 egg nuts if desired 1 tsp. vanilla Boil sugar, Karo and water until it spins thread. Pour slowly into well beaten egg white. Pour into well-greased pan. Cut when cool. | Strawberry Pie (Shoney's) from Jewelle Garrison 1 cup sugar 1 cup water 2 Tbsp. cornstarch (rounded) Cook until clear and slightly thick. Add 5 1/2 Tbsp. (rounded) strawberry Jello (1 sm. package) - cool. Slice fresh strawberries into a cooked pie shell and pour slightly thickened Jello mixture over strawberries. Top with whipped cream or topping. Do not double recipe! | Peach Cobbler from Jewelle Garrison 1 cup sugar 1 cup flour 2 tsp. baking powder 3/4 cup sweet milk 3/4 stick oleo 1 large can sliced peaches Mix sugar, flour and baking powder together; add milk. Melt oleo in baking dish and add batter. Drain peaches, reserving juice. Pour peaches in center of batter. Add juice last, pouring around edge of dish. Bake at 350* until top is golden brown. The batter will rise to the top, forming a crust. | Jewelle (Holland) Garrison

14: Snow Ghost Cocoa Cream Pie | 1 9-inch baked pastry shell 1/4 tsp. salt 1/2 cup Hershey's Cocoa 3 cup milk 1 1/4 cup sugar 3 Tbsp. butter 1/3 cup cornstarch 1 1/2 tsp. vanilla Sweetened whipped cream Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils; boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours. Garnish with whipped cream. | Mother's Pecan Pie from Rebecca Turner 2001 6 eggs 1 1/2 cup sugar 2 Tbsp. flour 1 small can evaporated milk 2 cup white Karo 1 stick butter 2 tsp. vanilla 2 cups chopped pecans Mix all of the above together and pour into unbaked pie shells. Bake at 360* for 45 minutes or until firm. Will make 2 pies. | Apple Squares from Maude Wight 3/4 cup plain flour 1 cup light brown sugar 1 egg 1/4 cup oleo 1 tsp. baking powder 1/2 tsp. vanilla 1/4 tsp. salt 1 tsp. cinnamon 1 cup chopped nuts 1 cup chopped apples Mix together - pour in 8x8x2 greased pan. Bake at 350* for 25 minutes. | Rebecca (Wight) Turner

15: Best-Ever Lemon Pie 1 baked pie shell 1/3 cup lemon juice 1 1/4 cup sugar 3 Tbsp. butter 6 Tbsp. cornstarch 3 eggs, separated 2 cup water 1 1/2 tsp. lemon extract 2 tsp. vinegar Mix sugar, cornstarch together in top of double boiler. Add the 2 cups of water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with starchy taste. Now add lemon extract, butter and vinegar and stir thoroughly. Pour into deep 9-inch pie shell and let cool. Cover with meringue and brown in oven. Never-Fail Meringue 1 Tbsp. cornstarch 3 egg whites 2 Tbsp. cold water 6 Tbsp. sugar 1/2 cup boiling water 1 tsp. vanilla Pinch of salt Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350* for about 10 minutes. This meringue cuts beautifully and never gets sticky. | Velvet Crumb Cake 1 1/2 cups New Bisquick 1/2 cup sugar 1 egg 1/2 cup milk or water 2 Tbsp. shortening 1 tsp. vanilla Heat oven to 350*. Grease and flour square pan, 8x8x2, or round 9-inch layer pan. In large mixer bowl blend all ingredients except Broiled Topping on low speed 1/2 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan. Bake 30 to 35 minutes. While warm, spread with Broiled Topping. Broiled Topping: Mix 3 Tbsp. soft butter, 1/3 cup brown sugar(packed), 2 Tbsp. light cream, 1/2 cup coconut and 1/4 cup chopped nuts. Set oven control at broil and/or 550*. Place cake about 3" from heat; broil about 3 minutes or until mixture is nicely browned.

16: Orange Slice Cake from Aunt Lena Mae 1957 1 cup butter 2 cups sugar 4 eggs 1 tsp. soda 1/2 cup buttermilk 3 1/2 cups all purpose flour 1 lb. dates, chopped 2 cups chopped nuts 1 can flaked coconut 1 cup fresh orange juice 2 cups powdered sugar 1 lb. candy orange slices, chopped Cream butter and 2 cups of sugar until smooth. Add eggs, one at the time, and beat well after each addition. Dissolve soda in buttermilk and add to cream mixture. Place flour in large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough that should be mixed with hands. Put in a greased tube pan. Bake at 250* for 2 1/2 hours. Combine orange juice and powdered sugar and pour over hot cake. Let stand overnight. | Lena Mae (Garrison) Lind

17: Chocolate Syrup Cake | 1 Stick butter 4 eggs 1 cup self-rising flour 1 tsp. vanilla 1 cup sugar 1 1/2 cups Hershey's Chocolate Syrup Preheat oven to 350*. Combine all ingredients together and pour into a greased pan. Bake 30 to 35 minutes. | Butternut Cake 2 1/2 cup self-rising flour 2 cup sugar 1 cup Crisco 1 cup sweet milk 1 Tbsp. butternut extract 4 eggs Cream Crisco and sugar - add eggs one at a time, beating in between each egg. Alternate adding milk and flour, then add flavoring. Bake in 3 layers. For the filling: 1 box powdered sugar 1 stick oleo 8 oz. cream cheese 1 cup chopped nuts 1 Tbsp. butternut extract Let all ingredients come to room temperature. Cream oleo and cream cheese, add extract and sugar. Mix in the nuts. | Date Roll from Jewelle Garrison 1 1/2 cup sugar 1 cup dates 1/2 cup milk 1/2 cup nuts 2 tsp. butter powdered sugar Cook together sugar, dates and milk until mixture forms a soft ball when dropped into cold water (236*). Remove from fire, set pan in bowl of cold water and cool to lukewarm. Add chopped nuts and butter. Beat until thick and entirely cold. Turn onto board dusted thickly with powdered sugar and knead well. Roll into a long cylinder about 1 inch thick in diameter.

18: Japanese Fruit Cake from Maude Wight 1 cup butter 2 cup sugar 3 1/2 cups flour 4 eggs 1 cup milk 2 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla Make as any cake and bake in 2 layers. To the remaining half of the batter add: 1 cup raisins 1 tsp. each cinnamon, allspice, cloves 1 cup nuts - chopped fine Put the layers together with the following filling: 2 lemons - juice and rind 2 cup coconut 1 1/2 cup sugar 2 cup crushed pineapple 3 Tbsp. cornstarch or flour 1/2 cup water Mix all ingredients except cornstarch and water and bring to boil. Dissolve cornstarch in water and add to mixture. When it thickens, remove from fire and put between layers. Place a spice layer on the bottom and then a plain layer. | Maude (Vann) Wight

19: Devil's Food Cake from Pearl Garrison | 1/2 cup cocoa, scant 1/2 cup hot water 1 1/2 tsp. soda 1 3/4 cup sugar 3/4 cup shortening 3/4 cup buttermilk or sour milk 2 eggs beaten 1/2 tsp. salt 2 1/2 cup flour Add soda to cocoa and dissolve in hot water. Let stand till cool. Cream sugar and shortening. Add beaten eggs. Next add sour milk and dissolved cocoa. Fold in flour sifted with salt. Mix well, pour into loaf pan and bake at 350*. Bake until firm. | 1 cup shortening 2 cup sugar 3 cup flour 4 eggs 1 cup milk 2 tsp. baking powder 1 tsp. vanilla flavoring Cream sugar and shortening, add 1 egg at a time, beating well. Then add milk and flour etc. Bake at 250* about 1 hour or until done. | Plain Cake from Maude Wight | Pearl Garrison "Little Grandma"

20: 1 3/4 cup sugar 2 cup plain flour 1 1/4 cup Wesson oil 2 tsp. baking powder 4 unbeaten eggs 2 tsp. soda 3 cup grated carrots 1 tsp. cinnamon 1/2 cup chopped nuts 1 tsp. salt | Cream sugar, oil and eggs. Sift flour, baking powder, salt, soda and cinnamon. Add to first mixture, fold in carrots and nuts. Bake at 325* in three layers for 25-30 minutes. Frost. For the frosting: Drain one small can of pineapple (crushed). Cream 1/2 stick butter, 1 - 8oz. package cream cheese, 2 tsp. vanilla, and 1 box confectioners sugar. Add enough pineapple juice to make mixture spread. Spread small amount of mixture and pineapple between layers. | Carrot Cake | Happiness is...

21: Hot Fudge Pudding Cocoa mixture 1/4 cup sugar 2 Tbsp. cocoa powder 1/3 cup water 1/2 cup Pet milk Mix sugar and cocoa in a bowl. Gradually stir in water until smooth, and then stir in milk. Let stand until needed. Preheat oven to 350*. Grease a deep 8-inch pie pan. Batter: 1/2 cup flour 1/2 cup chopped nuts 1/3 cup sugar 2 Tbsp. milk 3/4 tsp. baking powder 2 Tbsp. water 2 Tbsp. cocoa 4 tsp. melted shortening 1/8 tsp. salt 1/2 tsp. vanilla Sift together the flour, sugar, baking powder, cocoa and salt. Fold in the nuts. Mix wet ingredients and then add directly to dry mixture. Mix quickly but thoroughly. Spread in greased pan. Pour cocoa mixture over top of batter. Do not mix in. Bake on center rack of oven until top of pudding is firm to the touch, or about 20 minutes. Serve warm with the fudge sauce which will be in the bottom of the pan. Serves 4 | Pumpkin Roll Cake 3 eggs 1 tsp. baking powder 1 cup sugar 2 tsp. cinnamon 2/3 cup pumpkin 1 tsp. lemon juice 3/4 cup flour 1 tsp. ginger 1/2 tsp. salt 1/2 tsp. nutmeg 1 cup chopped walnuts Preheat oven to 375*. Line jelly roll pan (15"x10") with wax paper and grease. Beat eggs at medium speed for 5 minutes. Add sugar gradually. Stir in pumpkin and lemon juice. Mix dry ingredients together, add to creamed mixture. Spread in pan and bake for 15 minutes. Turn out on towel, sprinkled with powdered sugar. While very warm, start at narrow end and roll towel and cake together - cool completely. Unroll and spread with filling and re-roll and chill well. Filling: 1 cup powdered sugar 4 Tbsp. butter 8 ox. cream cheese 1/2 tsp. vanilla Soften cream cheese and butter thoroughly. Cream together with sugar and vanilla until no more lumps remain. Follow above instructions.

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  • Title: Our Heritage Cookbook
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  • Published: over 5 years ago