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Apple Nut Lattice Tart
3 ½ to 4 C. Granny Smith Apples (Cut in pieces)
3 Tbsp. Golden Raisins
3 Tbsp. Walnut or Pecans
½ teas. Cinnamon
½ teas. Lemon Peel
2 teas Lemon Juice
½ C. Sugar
9" Pie Crust with Top Crust
Mix all together. Put into Pillsbury Pie Crust. Cut top crust
into strips and weave on pie. Brush top with egg and water mixture. Cook
40 to 60 minutes at 350°.
Aunt Gerties Fudge
4 ½ C. Sugar
2 Sticks Margarine (Blue Bonnet)
2/3 C. Evaporated Milk (5 oz. Can)
3 - 6 oz. Pkgs. Nestles Semi-sweet Chocolate Chips (
= 2 2/3 C.)
1 - 7 oz. Jar Marshmallow Cream
1 tsp. Vanilla (Adams)
2 C. Pecans
Mix sugar, margarine, and evaporated milk. Boil for 7 minutes.
Remove from fire. Add chocolate chips and marshmallow. Whip until creamy.
Add vanilla and pecans. Put in pan while hot. If non-stick pan, spray pan
with oil such as Pam. Other pans, coat with crisco. Takes 1 cake pan and
1 brownie pan. Put pan on rack to cool for at least 2 hours. Cut into squares.
Do not refrigerate.
Note: I cooked at a full boil for 7 minutes and the fudge came
out dry.
Marta Smith
Teccor Electronics
Bread Pudding
1 Can Biscuits (Cooked)
2 Eggs
1 C. Milk
1 ½ teas. Vanilla
¼ C. Melted Butter
1 C. Sugar
Mix all ingredients except biscuits. Mix well. Add biscuits
and mix with hands. Cook until brown in 350 oven.
Brown Sugar Crinkles
1 ½ C. Brown Sugar
½ C. Margarine (Softened)
1 ½ teas. Cinnamon
1 teas. Ginger
½ teas. Nutmeg
1 ½ teas. Vanilla
1 Egg
1 Egg White
¾ teas. Soda
3 Tbsp. Sugar
2 ¾ C. Flour
Vegetable Cooking Spray.
Combine brown sugar, margarine, cinnamon, ginger, nutmeg,
vanilla, egg, and egg white in large bowl. Beat at medium speed until well
blended. Combine flour and soda. Gradually add to egg mixture, stirring
well. Gently press mixture into a ball. Wrap in heavy duty plastic wrap
and freeze for 30 minutes or until firm. Divide dough in half; cover and
refrigerate half of dough. Shape remaining half into 24 (1") balls. Roll
balls in sugar, coating well. Place 2" apart on cookie sheets coated with
cooking spray. Bake at 350 for 12 minutes. Cool on wire racks. Repeat with
remaining dough. Yield 4 dozen.
Candy
1 C. Oatmeal (Set aside)
1 ½ C. Dates
1 C. Orange Juice
Almond Extract
Chopped Almonds
In food processor. Mix dates, juice, and extract then add
oatmeal. Refrigerate then make balls and roll in almonds.
Chocolate Covered
Nuts
1 Can Salted Peanuts (1 1/2 cups)
1 (12oz.) Pkg. Milk Chocolate Chips (not semi)
OR
1 (12oz.) Pkg. Milk Chocolate Chips
1 (12oz.) Pkg. Peanut Butter Chips
3 C. Walnuts
Put chips and nuts in top pan of stove top Double Broiler
being careful not to get water in the mixture. Melt chips.
Keep water hot but not boiling so mixture does not burn. Stir on
occasion until fully melted. Spoon onto wax paper. Let cool
completely. Can cool in refrigerator.
Chocolate Marshmallow
Brownies
2 Sticks Oleo
4 Squares Baking Chocolate
4 Eggs
2 C. Sugar
1 ½ C. Flour
1 teas. Baking Powder (Heaping)
2 teas. Vanilla
1 C. Pecans
Melt oleo and chocolate in top of double boiler. Beat eggs
and sugar gradually. Sift flour and baking powder. Add to sugar and egg
mixture. Add Chocolate and oleo, mix to above. Add vanilla and pecans.
Pour in pan and bake for 30 to 40 minutes at 300.
Icing
1 Stick Oleo
4 Squares Chocolate
1 C. Sugar
1 Small Can Pet Milk
Mini Marshmallows
1 Box Powdered Sugar
1 teas. Vanilla
Combine oleo, chocolate, sugar and milk in top of double
boiler and cook a few minutes till chocolate and oleo melts. Sprinkle marshmallows
over brownies. Add vanilla to chocolate mixture. Pour icing over marshmallows.
Let set over night.
Mary McFarlin
Chocolate Syrup Brownies
½ C. Margarine
1 C. Sugar
2 Eggs
1 C. Flour
¼ teas. Soda
¾ C. Hershey’s Syrup
1 teas. Vanilla
¾ C. Chopped Nuts
Cream margarine and sugar. Adding sugar gradually. Cream
until light and fluffy. Add eggs one at a time. Beat well and set aside.
In separate bowl, sift flour and soda. Add flour mixture alternately with
Hershey’s syrup to creamed mixture. Blend in vanilla and chopped nuts.
Pour into greased and floured pan. Bake 40 to 45 minutes.
Katie Rogers
Divinity Candy
2 C. Sugar
½ C. White Karo Syrup
½ C. Water
2 Egg Whites
1 teas. Vanilla
1 C. Pecans
Mix sugar, water, and syrup. Cook until it breaks in cold
water. Have egg whites beat stiff. Pour sugar mixture over egg whites and
stir. Add vanilla. Then beat with mixer. Pour in pecans. Pour in buttered
pans. Cut into squares.
Fried Pie Crust
2 ½ C. Flour
1 Tbsp. Sugar
1 teas. Salt
1 teas. Baking Powder
½ C. Shortening
1 Egg
1 Small Can Evaporated Milk
Beat egg and milk together and set aside. In separate container,
combine dry ingredients then cut in shortening. Add egg and milk mixture.
Roll out on floured board to thickness desired. Place fruit or chocolate
filling in center; fold over and flute edges with fork. Fry in deep fat
till golden brown. Moisten edges of dough before folding so it will stick
better.
Fruit Cocktail Bars
1 ½ C. Sugar
2 Eggs
1 Can 17 oz. Fruit Cocktail (Undrained)
1 teas. Vanilla
2 ¼ C. Flour
1 ½ teas. Baking Soda
1 teas. Salt
1 1/3 C. Flaked Coconut
1 C. Chopped Walnuts
Cream sugar and eggs. Add fruit cocktail and vanilla; mix
well. Combine the flour, soda, and salt; add to the creamed mixture and
mix well. Pour into a greased 15" x 10" x 1" baking pan. Sprinkle with
coconut and walnuts. Bake at 350 for 20 to 25 minutes or until cake tests
done. Cool for 10 minutes.
Glaze
½ C. Sugar
¼ C. Butter or Margarine
2 Tbsp. Milk
¼ teas. Vanilla
In a saucepan, bring sugar, butter, and milk to a boil. Remove
from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into
bars. Yield 2 to 2 ½ dozen.
Fudge Brownies
½ C. Butter or Margarine
1 C. Granulated Sugar
1 teas. Vanilla
2 Eggs
2 (1 oz.) Squares Unsweetened Chocolate (Melted and Cooled)
½ C. Sifted All-Purpose Flour
½ C. Chopped Walnuts
Cream butter, sugar, and vanilla; beat in eggs. Blend in
chocolate. Stir in flour and nuts. Bake in greased 8" x 8" x 2" pan in
a slow oven (325) for 30 to 35 minutes. Cool. Cut in 16 squares.
Deanna Rogers Callicoat
Fudge Scotch Squares
1 ½ C. Graham Cracker Crumbs
1 Can Eagle Brand Milk
1 C. Semi-Sweet Chocolate Chips
1 C. Butterscotch Chips
1 C. Coarsely Chopped Walnuts
Mix well and press into very well greased 9" square pan.
Bake at 350° for 30 to 35 minutes. Cool
for 45 minutes and cut into 1 ½" squares. Makes 36 squares.
Ice Cream
4 Eggs
2 C. Sugar
1 Can Eagle Brand Condensed Milk
2 oz. Adams Pure Extract Vanilla
½ Gallon Homo Milk
In medium pan, combine sugar, Eagle Brand, and enough milk
to dilute the mixture. Stir well and heat on medium until sugar is
dissolved. Stir constantly and do not boil. Combine in blender,
eggs and enough milk to fill blender 1/2 to 3/4 full. Blend well.
Combine sugar mixture and egg mixture in ice cream maker container.
Add vanilla and the remainder of the milk. Do not fill past "Fill
Line".
Instant Brownies
4 C. Flour
6 C. Sugar
2 ½ C. Cocoa
3 teas. Salt
4 teas. Baking Powder
2 C. Shortening
Take Tupperware potato masher and mix all ingredients. Store
in Tupperware Container.
Kool Orange Delight
1 8oz. Pkg. Cottage Cheese (Small Curd)
1 3oz. Pkg. Orange Jello
1 8oz. Container Kool Whip
1 8oz. Can Crushed Pineapple (Drained)
1 8oz. Can Mandarin Oranges (Drained)
Crushed Pecans
Make orange jello and let cool. Mix cottage cheese with orange
jello and mix well. Add kool whip and mix well. Add crushed pineapple and
oranges, well drained. Chill and serve. Crushed pecans on top for decoration.
Mrs. Flewelling
Lemon Squares
1 C. Butter or Margarine (Room Temperature)
½ C. Plus 1 Tbsp. Confectioners Sugar (Divided)
2 1/3 C. Unsifted Flour
4 Eggs
1 ¾ C. Granulated Sugar
1/3 C. Lemon Juice
½ teas. Baking Powder
Heat oven to 350. In medium bowl, cream butter and ½
cup confectioners sugar. Add 2 cups flour and stir with wooden spoon until
well combined. Bake for 20 minutes. Combine eggs, granulated sugar, remaining
1/3 cup flour, lemon juice, and baking powder in blender container; cover
and blend for 5 seconds. Scrap down side of blender and blend another 5
seconds. Pour over partially baked crust. Bake 25 minutes or until golden
brown. Cool completely on wire rack. Sprinkle with remaining tablespoon
of confectioners sugar. Cut into 32 pieces. About 125 calories each.
Microwave
Hot Fudge Sauce for Ice Cream
½ C. Sugar
3 Tbsp. Cocoa
1 ½ Tbsp. Cornstarch
Dash of Salt
½ C. Water
2 Tbsp. Butter
1 teas. Vanilla
Mix dry ingredients together in a glass or plastic bowl.
Stir in water. (Don't be alarmed, mixture will not mix well until it heats
a while.) Cook on full power until thick (3 - 4 minutes) stirring each
minute. Blend in butter and vanilla. Serve over ice cream.
Note: If you like it a little thinner, just add a little water
to thin.
Millionaire Fudge
3 C. Sugar
¾ C. Margarine
2/3 C. Carnation Milk
1 Large Bag Chocolate Chips
1 (7 oz.) Jar Marshmallow Cream
1 C. Pecans
1 teas. Vanilla
Bring sugar, oleo, and milk to boil in large pan. Boil for
5 minutes; stirring constantly. Add chocolate chips; stir until melted.
Add marshmallow, pecans, and vanilla. Mix well. Pour into 13" x 9" buttered
pan. Cool well before slicing.
Mary Greenhaw
Peanut Balls
¼ C. Peanut Butter
1 C. Ground Peanuts
¼ C. Honey
½ teas. Vanilla Extract
Melt the peanut butter in a one-quart pan. Add the ground
peanuts and stir well. Add the vanilla and honey. Stir well again. Put
the pan into the refrigerator. When the mixture is cool, but not to hard
or cold, shape it into balls with your hands. Put each ball on waxed paper
and keep them in the refrigerator until you are ready to eat them. Now
you may lick your fingers thoroughly.
Brenda Rogers
Peanut Butter
/ Butterscotch Treats
1 Pkg. Butterscotch Morsels (12oz. or 2 C.)
1 C. Peanut Butter (Creamy or Crunchy)
6 C. Kellogg’s Rice Krispies Cereal or Chocolate Rice
Krispies Cereal
Combine butterscotch morsels and peanut butter in large saucepan.
Stir over low heat until smooth. Remove from heat. Add rice krispies cereal.
Stir until well coated. Press mixture evenly into buttered 13 x 9 x 2 inch
pan. Chill until firm. Cut into 2-inch squares. Yield: 24 squares, 2 x
2 inches
Peanut Butter
Fudge (No Cooking)
¾ C. Peanut Butter
1 C. Ground Peanuts
½ C. Corn Syrup
½ C. Butter or Margarine
4 C. Powdered Sugar
Put all the ingredients in a large bowl. Mix them together
with a big spoon or if your prefer, knead the ingredients with your fingers.
Spread the mixture into a flat pan. Cool for a short time and it will be
ready to cut.
Brenda Rogers
Peanut Butter Fudge
3 C. Light Brown Sugar (packed)
2/3 C. Evaporated Milk (5 oz. Can)
1/2 C. Margarine or Butter
1 Jar Marshmallow Crème (7 oz.)
1 C. Peanut Butter (smooth)
2 tea Vanilla
2 C. Miniature Marshmallows
1 C. Roasted Unsalted Peanuts (chopped)
Combine brown sugar, milk, and margarine or butter in heavy
2 1/2 quart saucepan. Bring to full boil, stirring constantly. Boil to
240°F for 5 to 7 minutes, stirring frequently. (To avoid grainy fudge,
don't scrape mixture from sides of pan.) Remove from heat. Add marshmallow
crème, peanut butter, and vanilla, stirring until smooth. Stir in
miniature marshmallows and peanuts. Spread into greased 9" x 13" pan. Cut
into 1" squares. Makes 36 squares.
Shelli King
Teccor Electronics
Pecan Goodies
4 C. Pecans
1/3 C. Orange Juice
1 C. Packed Brown Sugar
Butter pan generously. Cook in 350 degree oven for 18-20
minutes. Turn several times. Cool on additional buttered pan.
Lady at Teccor
Pecan Rolls
1 Box Crushed Vanilla Wafers (Divided)
1 Can Eagle Brand Milk
3 C. Pecans
Set aside 1 cup of the crushed wafers. Mix all other ingredients.
Divide into 4 parts. Make 4 logs then roll in wafer crumbs that were set
aside. Roll in wax paper and freeze.
Praline Sauce for
Ice Cream
1 C. Brown Sugar
½ C. Light Corn Syrup
¼ C. Water
1 teas. Cornstarch
Dash of Salt
½ C. Chopped Pecans
1 Tbsp. Butter
1 teas. Vanilla
Combine first 5 ingredients in a saucepan. Cook, stirring
constantly until sauce thickens and clears. Stir in nuts, butter, and vanilla.
Keep warm. Serve over ice cream.
Pralines
2 C. Sugar
½ C. White Syrup
½ C. Water
2 C. Pecan Halves
½ Stick Margarine
1 Tbsp. Vanilla or Brandy Extract
Combine sugar, syrup, water, and pecans in 3 quart saucepan.
Stir over medium heat until sugar is dissolved and mixture comes to a boil.
Cook stirring occasionally until it forms hard ball. Remove from heat.
Stir in margarine and extract. Allow candy to cool. Whip until mixture
changes to lighter color and becomes creamy. Drop by tablespoons onto wax
paper.
To Make a Batch of
Brownies
2 C. Brownie Mix
2 Eggs
1 teas. Vanilla
Mix Well. Bake at 325 for 15 to 20 minutes.
Optional: You may add pecans, coconut, or peanut butter.
Triple Fruit Crisp
¼ C. Plus 3 Tbsp. Flour (Divided)
¼ teas. Ground Nutmeg
¼ teas. Ground Cinnamon
1 20 oz. Pineapple Chunk (Drained)
1 16 oz. Pears (Drained)
1 16 oz. Peaches (Drained)
Non-Stick Cooking Spray
½ C. Oats Uncooked
¼ C. Brown Sugar
½ teas. Baking Powder
¼ teas. Salt
2 Tbsp. Margarine (Melted)
1 teas. Vanilla
Preheat oven to 350. Combine 3 tablespoons flour, nutmeg,
and cinnamon in large bowl. Add fruit, tossing gently to coat. Spoon fruit
mixture into 10" x 6" x 2" dish coated with non-stick cooking spray. Combine
remaining ¼ cup flour, oats, brown sugar, baking powder, and salt.
Add margarine and vanilla. Stir just until dry ingredients are moistened.
Spoon over fruit. Bake for 30 minutes or until golden. Let stand 10 minutes
before serving.
White Chocolate Cheesecake
(Crust)
1 ½ C. Graham Cracker Crumbs
½ C. Quick Cooking Oats
½ C. Almonds (Chopped)
2 Tbsp. Butter or Margarine (Melted)
2 Tbsp. Sugar
CRUST: Combine and press into the bottom and up the
sides of spring form pan. Bake for 8 minutes at 350 degrees F.
White Chocolate Cheesecake
3 – 8 oz. Pkgs. Cream Cheese (Softened)
2 – 8 oz. Pkgs. Sour Cream
1 C. Sugar
1 Tsp. Vanilla
3 Egg Whites
2 Tbsp. Powdered Sugar
½ Tsp. Cream of Tartar
8 oz. White Chocolate (Melted, see melting tips)
FILLING: Mix cream cheese, sour cream, sugar and vanilla
until smooth. Add melted white chocolate into cream cheese mixture. Beat
egg whites with cream of tartar until soft peaks form. Add powdered sugar.
Fold into cream cheese mixture and pour into prepared crust. Bake at 350
degrees F. for 55 minutes. Turn off oven and crack open oven door. After
30 minutes, remove cake and finish cooling. Cover with plastic wrap and
place in refrigerator for 8 hours before serving. Will keep well in refrigerator.
Seems to improve with age.
MELTING TIPS: To avoid burning the chocolate, microwave
8 oz. white chocolate with 1 Tablespoon soft shortening in uncovered microwave-safe
bowl on medium or low power for 1 minute. Remove and stir. Microwave in
additional 10-20 second intervals, stirring until smooth.
Deanna Rogers Callicoat
Yule Log
¾ C. Applesauce
1 Pkg. Red or Green Jello
Mix applesauce and jello; let set for 20 minutes. Spread
between 2 graham crackers (Stack). Make one with Red Jello and one
with Green Jello. After you spread between 2 graham crackers, stack green
and red alternately. This recipe is meant for Christmas.
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These
recipes have been collected by family and friends for many years.
I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making
many of the recipes listed. Some are so old they don't have specific
instructions. I've found listings such as moderate oven, no mixing
instructions, etc. Feel free to send me an email
if you have any questions and/or comments. If I can't answer your
question, I'll do my best to find someone in the family who can.