Our Grandmothers' Recipes

3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan.  Add sugar, lemon juice and butter.  Simmer until peaches are heated through.  Make pastry of flour, shortening, salt and water.  Roll pastry to fit 8x8x2 inch baking dish.  Place hot peaches in pan and cover with pastry.  Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else.  I also use 2 bags of frozen peaches.  I cut down on the lemon juice, only using a few splashes.  And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches.  I then sprinkle in some cinnamon.  I also sprinkle cinnamon/sugar on top of the crust.

 2 c milk (or half & half), scalded 1/4 c butter or margarine 2 eggs 1/2 c sugar 1/4 tsp salt 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp vanilla 3 c day-old French bread, broken into pieces 1/2 c raisins (optional) Place bread pieces in large bowl.  Add fruit if desired.  Combine scalded milk and butter; stir until butter is melted. In a bowl, lightly beat eggs with whisk; add sugar, salt spices and vanilla.  Beat for 30 seconds to 1 minute and add to milk mixture.  Pour over bread, mix and let set until bread is thoroughly soaked.  Pour into well buttered 1 1/2 quart casserole and bake at 300-350 degrees until set.  May be put in pan of warm water and baked at 275 degrees until knife inserted is clean.  Serve warm with whiskey sauce. Whiskey Sauce: 1 c sugar 1/2 c butter 1/2 c half and half 2 TBS whiskey Bring milk, butter and sugar to boil over medium heat and cook until sugar is dissolved.  Reduce heat a...

1 box light brown sugar 1 small can undiluted evaporated milk 2 TBS Karo 2 TBS water 1/2 stick butter (frozen)* 1 tsp vanilla 1 1/2 c pecan halves Boil together sugar, milk, water and Karo until soft ball is formed when tested in cold water.  Remove from heat.  Add butter.  Cool.  Add vanilla and beat until creamy.  Add pecans and drop by spoonfuls on was paper. *Note from Kathy: the recipe says to cool after the butter; however, if you use frozen butter you shouldn't need to wait.  Add the whole piece of frozen butter and keep stirring until melted. Note from Melanie: The picture of the praline I used was NOT made with frozen butter and I let it cool a little.  This seemed to make the candy a little thicker and not wanting to drop and spread as easily.  Since I didn't listen to the butter advice, I ended up pressing them between wax paper.  Also, they look a little shiny in the pic because they're not totally cool yet. ...

1 baked pie crust 1 c sugar 2 heaping TBS flour 2 heaping TBS cocoa 1/4 tsp salt 2 c milk * 2 eggs 1/2 stick butter or margarine 1 tsp vanilla whipped cream Sift sugar, flour, cocoa and salt together.  Add milk and eggs.  Beat until well mixed.  Place on medium heat and cook until mixture starts to bubble and thicken, stirring often.  Remove from heat and add butter and vanilla.  Cook until butter is melted and mix is thick.  Pour into pie shell.  Top with whipped cream. * She noted to use half evaporated milk. (I probably should have waited longer for it to set up before I cut a slice.)

2 sticks butter 1/8 tsp salt 5 eggs 2 c sugar (or 24 Sweet & Low) 2 c all purpose flour 1 tsp vanilla 1 tsp lemon 1 tsp butter Cream sugar and butter.  Add rest of ingredients.  Bake at 325 degrees for 30 minutes.

3 eggs 1 tsp vinegar 1 c pecans 3/4 c sugar 3/4 c white Karo syrup 1/2 tsp salt 2 TBS butter 1 TBS flour 1 tsp vanilla Beat eggs slightly and add to syrup, mix dry ingredients together and add to egg and syrup mixture.  Add vanilla and butter.  Place chopped pecans in unbaked pie shell.  Pour mixture over pecans.  Bake in 400 degree oven about 45 minutes.

2 oz unsweetened chocolate 1/2 c butter 2 eggs 1 c sugar 1/2 c flour dash of salt 1 tsp vanilla 1/2 c pecans 2 TBS molasses Preheat oven to 375 degrees and grease a 9x9 pan.  Mix all ingredients and bake for 20 minutes.  Remove while hot.

1 large pkg instant vanilla pudding small tub of Cool Whip 1 can Eagle Brand milk 1/2 pkg vanilla wafers 3 bananas, sliced Mix pudding according to directions.  Add Cool Whip and Eagle Brand Milk.  Layer with vanilla wafers, bananas and pudding mix.  Crush vanilla wafers and sprinkle on top.  Refrigerate. NOTE:  Lauren uses an entire of box of vanilla wafers, not 1/2 box.  1/3-1/2 gets crushed and sprinkled on top.

1 box yellow cake mix 1 stick butter, softened 1 egg Mix and press into a 9x13 pan. 3 eggs 1 lb powdered sugar 8 oz cream cheese Mix and pour over pressed mixture.  Bake 45-50 minutes at 350 degrees.

1 box yellow cake mix 1 (3 3/4 oz) box instant vanilla pudding 1/2 c water 1/2 c rum 1/2 c vegetable oil 4 eggs Preheat oven to 325 degrees.  Grease and flour a bundt pan.  Mix first five ingredients.  Add eggs, beating after each.  Bake for 1 hour.  Remove from oven and poke holes in cake while still in the pan.  Pour glaze over cake and cool completely before removing from pan. Glaze: 1 stick butter 1/4 c rum 1/4 c water 1 c sugar Boil 1 minute, gently. 

aka Sheet Cake 1/2 c margarine 1/4 c cocoa 1 c water 2 c flour 2 c sugar 1/2 c buttermilk 2 eggs 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp vanilla Heat oven to 400 degrees.  Grease and flour 10x15 sheet pan.  Combine margarine, cocoa and water in saucepan.  Bring to a boil; remove from heat.  Sift flour and sugar into large mixer bowl.  Add chocolate mixture and beat at medium speed until blended.  Continue beating while adding buttermilk, eggs, soda, salt, cinnamon and vanilla.  Pour into prepared pan and bake in preheated oven for only 20 minutes.  (Cake may not appear to be done, but it is.)  Remove from oven, let cake remain in pan and frost with Cocoa Icing while cake is still hot.  Allow cake to cool thoroughly before cutting. Cocoa Icing 1 box (1 lb.) powdered sugar, sifted 1/2 c margarine, melted 1/4 c cocoa 6 TBS milk 1 tsp vanilla 1 c chopped pecans (optional) Combine sifted powdered sugar, mar...

Cake: 1 stick butter, softened 1 c sugar 4 eggs 1 can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Frosting: 1/2 stick butter 2 squares bitter chocolate 1 1/2 c powdered sugar 1 egg 1 tsp vanilla Cream butter and sugar.  Beat in eggs, one at a time.  Add Hershey's syrup.  Mix in flour and baking powder.  Bake 30 minutes at 350 degrees in a 9x13 pan.  Leave in pan and sprinkle with marshmallows and pecans while cake is hot. In a sauce pan and over direct heat, melt butter and chocolate.  Beat in powdered sugar and egg.  Add vanilla.  Pour over the hot cake.

Crust: 1 1/4 c flour 2 TBS powdered sugar 1 stick melted oleo or butter Mix together and press into pie pan. Bake shell until a golden brown. Pie: 1 pkg Jello (any flavor) 1 c boiling water 2 c ice cubes 1 (8 oz) tub Cool Whip Dissolve Jello in boiling water. Add ice cubes and stir. Remove any unmelted ice cubes and add cool whip. Pour into pie shell and chill. Note: Any pie shell will do, as well as a graham cracker crust.

1 c brown sugar 1/2 c white sugar 1 TBS flour 2 eggs 2 TBS milk 1 tsp vanilla 1/2 c butter, melted 1 c pecans Mix together sugars and flour. Add eggs, milk, vanilla and butter. Beat thoroughly. Add nuts. Pour into 8" unbaked pie shell. Bake at 375 degrees for 40 minutes. Serve plain or with whipped cream.

4 TBS butter 1 c sugar 1 tsp vanilla 1 square chocolate, melted 1 1/4 c baking powder 1/2 tsp salt 1/2 c milk plus 2 TBS 3/4 c walnuts or pecans 1 c brown sugar 1/4 tsp salt 2 c boiling water 1 1/4 c sugar 3 TBS cocoa Cream butter and sugar and add melted chocolate. Sift flour, 1/2 tsp salt and baking powder and add alternately with milk. Add the vanilla and nuts. Pour into 8x8-inch pan. Mix brown sugar, 1/4 tsp salt, boiling water, sugar and cocoa. Cover the cake mixture by dripping with a spoon. Bake 60 minutes at 325 degrees. Chill and serve topped with whipping cream.

1 stick oleo 1 c sugar 4 eggs 1 large can Hershey's Syrup 1 c flour 1 tsp baking powder miniature marshmallows 1/2 c pecans Cream oleo and sugar. Beat in eggs, one at a time. Add chocolate syrup. Mix in flour and baking powder. Bake 30 minutes at 350 degrees in a 9x13 pan. Leave in pan and sprinkle marshmallows and pecans over hot cake. Pour the icing listed below over this mixture. ICING: In a sauce pan and over direct heat, melt 1/2 stick oleo and 2 squares of bitter chocolate. Beat in 1 1/2 c powdered sugar and one egg. Add 1 tsp vanilla.

1 c brown sugar 1 c white sugar 2 eggs 1 c oil 2 1/2 c flour 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 c buttermilk 1 tsp soda 1 t vanilla 1 c coconut 1 c pecans Sift flour and mix salt, spices. Set aside. Cream sugars, eggs and oil. Beat the buttermilk andsoda well by hand. Add creamed mixture. Gradually add dry ingredients. Add vanilla, coconut and pecans. Mix and bake in layers or tube pan at 350 degrees for 50 minutes. Makes two 9" or three 8" layers. FROSTING: 1 (8 oz) pkg cream cheese, softened 1/2 stick butter, softened 1 box powdered sugar 1 c pecans, chopped 1 c coconut 2 tsp vanilla 2 TBS milk (may be added for spreading consistency)

2 TBS brown sugar 1 c butter 1 1/4 c white sugar 2 eggs 1 tsp vanilla 1 tsp cinnamon 1 c sour cream 2 c flour 1 1/2 tsp baking powder 1/2 tsp soda 1/4 tsp salt 1 c chopped pecans Bake in 9" tube pan in 350 degree oven for 50 minutes

4 eggs 1 1/2 c sugar 1 c whipping cream 1 c melted butter 1 c buttermilk 1/4 tsp soda 1/2 tsp vanilla 2 1/2 c flour 1/2 tsp nutmeg Beat eggs well. Add sugar and butter. Fold in whipped cream. Add buttermilk and flour alternately. Nutmeg may be used for flavoring or 1/2 tsp vanilla or 1/4 tsp finely crushed cardamon seeds. Bake in drum kaka iron.

CRUST: 1 1/2 c graham cracker crumbs 2 TBS sugar 1 1/2 tsp cinnamon 6 TBS melted butter Mix crust ingredients and pat into bottom and up sides of 10-inch spring form pan. FILLING: 3 (8 oz) pkg cream cheese 1 c sugar 3 whole eggs, well beaten 1/2 tsp vanilla Carefully pour mixture into pie shell and bake 20 minutes at 375 degrees. Remove from oven. Turn temperature to 500 degrees. TOPPING: 1 pt sour cream 3 TBS sugar 1/2 tsp vanilla Mix topping ingredients and pour over baked pie. Bake for 5 minutes. Cool and refrigerate.