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Baked Apples
This recipe is from Olivia Canepa’s recipe collection. Dated September 24, 1924.
This recipe is from Olivia Canepa’s recipe collection. Dated September 24, 1924.
8 apples
½ c. sugar
¼ tsp. cinnamon and/or nutmeg
(If nutmeg is used, adda few drops of lemon juice + a few gratings of lemon rind to each
apple as an improvement.)
Optional: Nuts, Dates, Raisins
Wipe & core apples. Pour into a baking dish. Fill with sugar & spice. Cover bottom of dish with boiling water and bake in a hot oven until soft bastin often with syrup. Serve hot or cold with ice cream. Many prefer to pare apples before baking – when this is done core before paring that fruit may keep shape.
Ingredients
Directions
Donna's 4th of July Cake
Preparation Time: 1 hour
Original Serving Size: 12
Preparation Time: 1 hour
Original Serving Size: 12
1 Whole Duncan Hines Chocolate cake mix
3 oz Box INSTANT Chocolate pudding
1/2 cup Wesson oil (or other brand)
1 1/4 cup water
4 whole eggs
12 oz Chocolate Chips
Mix all ingredients as cake mix directions suggest. Mix on med, speed for 2 to 2 1/2 minutes.
Add chocolate chips and mix well. Pour into greased and floured bundt pan or greased and floured long angel food cake pan. Bake 50 to 55 minutes or until toothpick comes out clean. You can ice cake with chocolate icing or sift over cake with powdered sugar. (Put a fancy paper doily over cake and then sift a bit of powdered sugar over doily. Lift off doily and a sugared design will remain.)
Ingredients
Directions
Heathbar Pie
The Heathbar pie is an absolute favorite of our family. I make it whenever the family gathers. It seems especially popular with the men--who want a big slice.
The Heathbar pie is an absolute favorite of our family. I make it whenever the family gathers. It seems especially popular with the men--who want a big slice.
Pie:
Graham Cracker or Cookie Crust
2 quarts vanilla ice cream
10-12 large Heath bars (chopped or hit with a meat hammer while in a zip-lock bag)
Sauce:
1 ½ cup sugar
1 cup evaporated milk
¼ cup margarine
¼ cup light corn syrup
Soften ice cream a bit and spoon ½ of it into the pie crust
sprinkle 1/3 of the Heath Bar pieces over the ice cream
spoon the second half of the ice cream over the Heath bar pieces
Sprinkle 1/3 of the Heath Bar pieces over the ice cream and put the pie in the freezer. It is best to put it in a 2 gal. zip lock bag—or be sure it is covered.
Sauce:
Combine sugar, evaporated milk, margarine, and light corn syrup in a saucepan. Bring to a boil over low-med heat Boil for 2 to 3 minutes. Remove from the heat, stirring in remaining heath bar pieces. Let cool. When ready to serve—spoon the sauce over individual pieces of pie. The sauce will keep well in the refrigerator.
If you refrigerate the sauce, simply heat a little bit before serving over the pie pieces.
Ingredients
Directions
Marni's Chocolate Fondue
6 oz. chocolate chips
5 oz. can evaporated milk
7 oz. jar marshmallow cream
Various food to dip in chocolate (angel food cake, strawberries, grapes, apples, bananas, 'Nilla wafers, maraschino cherries, etc.)
Mix chocolate chips and milk in microwave bowl. Heat until chips are melted. Gradually spoon in marshmallow cream. Pour fondue in pot.
Watch the heat carefully. Fondue will thicken as it continues to cook, but it can begin to burn if too hot.
Ingredients
Directions
Marshmallow Pie
This was always Boo’s favorite pie!!!!
This was always Boo’s favorite pie!!!!
5 to 20 squares of graham crackers
¼ c. sugar
1/3 c. melted butter
30 large marshmallows
8 ½ Tbsp. milk
1 square bitter chocolate
1 tsp. vanilla
Crush graham crackers. Add sugar and mix well with butter. Pat evenly on sides and bottom of a 9” pie plate. Bake at 350º F for 5 to 7 minutes – just until crust starts to brown a little. Cool. In top of double boiler melt marshmallows and add milk. Stir until smooth. Cool.
Then whip until stiff 2 cartons of whipping cream. Shave chocolate. To marshmallow mixture, add vanilla and gently fold in the whipping cream and shaved chocolate. Mix well and pour into pie shell.
Refrigerate until ready to serve.
Makes 1 - 9” pie.
Ingredients
Directions
Mom's Cherry Crumb Pie
1 pie crust
1 large can cherry pie filling (20 oz.) or 3 small cans
¾ cup flour
½ cup sugar
5 tbsp margarine
Fill pie crust with pie filling.
Blend flour, sugar and margarine together with a pastry blender until it forms crumbs. Sprinkle over pie filling. Bake at 400º until the crust is brown.
Ingredients
Directions
Peach & Sour Cream Tart
Flour for the work surface
1 store-bought piecrust (such as Pillsbury)
5 ripe medium yellow peaches, quartered
1 tablespoon honey, warmed
1 16-ounce container sour cream
4 tablespoons confectioners' sugar
2 tablespoons thinly sliced almonds
1. On a floured surface, roll the dough into a 12-inch circle. Gently drape the dough on top of a rolling pin, lift it up, place it over a 10-inch round tart pan with a removable bottom , and unroll. Press the dough into place. Run the rolling pin over the top of the pan to trim excess dough. Prick the dough several times with a fork. Refrigerate for at least 30 minutes.
2. Place oven rack in upper third of oven and heat to 400°F. Place a baking sheet in oven. Line the crust with parchment paper or foil, fitting it up the sides of the pan. Fill with pie weights or dried beans and bake for 15 to 18 minutes. Remove the weights and paper. Return the tart crust to oven and bake for 5 minutes more. Transfer pan to a rack to cool.
3. Place the peaches in a medium bowl, drizzle with the honey, and toss. In a bowl, combine the sour cream and sugar. Spread the mixture over the cooled crust. Arrange the peaches, rounded-side down, on top. Sprinkle with the almonds. Bake for 45 minutes or until the cream is set, the almonds are golden, and the peaches are tender.
4. Cool on a rack for 20 minutes. Serve warm or cold.
Tip: To heat the honey, either warm the required amount in a microwave on high heat for 10 seconds or place the open bottle in hot water for 2 to 5 minutes.
Ingredients
Directions
Peanut Butter Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs, beaten
1 cup peanut butter
3 cups flour
2 teaspoons baking soda
Dash salt
Cream shortening and sugars. Add beaten eggs, mix. Stir in peanut butter. Add other ingredients. Form into tiny balls. Place on ungreased cookie sheet. Press with back of fork. Bake at 375º for 10 minutes.
Ingredients
Directions
Pecan Nougat Oatmeal Bars
Clipped Recipe by Grandma Celeste from Quaker Oats
Clipped Recipe by Grandma Celeste from Quaker Oats
Cookie Base:
½ cup (1 stick) butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
2 egg yolks (reserve whites)
2 tablespoons water
½ teaspoon vanilla
2 cups oats (quick or old fashioned, uncooked)
½ cup flour
½ teaspoon baking soda
Topping:
2 egg whites
½ cup firmly packed brown sugar
¾ cup chopped pecans, lightly toasted
Heat oven to 350 degrees. Spray 13x9-inch metal baking pan with cooking spray. For cookie base, beat butter, brown sugar and granulated sugar in large bowl with electric mixer until creamy. Add egg yolks, water and vanilla; beat well. Add combined oats, flour and baking soda; mix well. Spread dough evenly onto bottom of pan. Bake 15 to 18 minutes or until edges are deep golden brown. Remove pan from oven; transfer to cooking rack. Reduce heat to 325 degrees.
For topping, beat egg whites in medium bowl with electric mixer until foamy, about 2 minutes at high speed. Gradually add brown sugar, beating until stiff peaks form. Spread over warm crust to edges of pan. Sprinkle pecans evenly over top. Bake 18 to 20 minutes or until topping is lightly browned. Cool 10 minutes; cut into bars using sharp knife. Cool bars completely in pan. Remove cooled bars from pan. Store tightly covered, separating layers with waxed paper.
Makes about 2 dozen.
Ingredients
Directions
Pecan Pie
Preparation Time: 30 minutes
Preparation Time: 30 minutes
(scaled for 8 servings)
3 whole eggs
2/3 cup sugar
1/ 2 tsp salt
1/ 3 cup Butter (melted)
1 cup Dark Karo syrup
1 cup Pecan halves
1-9 inch unbaked pie shell
Mix all ingredients, except pecans, with a rotary beater. When mixed well, add pecan halves and pour into prepared, unbaked pie crust shell. Bake until set and pastry is browned. (350º or 375º for 40 to 50 minutes) Cool. Serve cold or slightly warm.
Ingredients
Directions
Rice Krispies Cookies
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups rolled oats
2 cups Rice Krispies
Cream shortening until fluffy. Add both kinds of sugar gradually and mix well. Add eggs, one at a time. Stir in vanilla. Sift together flour, baking soda, and salt. Add dry ingredients to creamed mixture and mix well. Add oats and cereal, mixing by hand. Drop by rounded teaspoonfuls on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.
Variation: Add 1 tsp. cinnamon and 1/2 tsp. baking powder with dry ingredients.
Makes 7 1/2 dozen.
Ingredients
Directions
Rum Balls
2-1/2 cups vanilla wafers, finely crushed
2 tbs. cocoa
1 cup powdered sugar
1 cup walnuts, finely chopped
3 tbs. white corn syrup
1/4 cup rum
Combine crumbs, cocoa, sugar, and nuts. Add corn syrup and liquor and mix well. Form into 3/4 inch balls. Roll in powdered sugar. Store in a covered container to ripen.
Makes about 2 dozen.
Ingredients
Directions
Schaum Torte
"Meringue shells topped with ice cream and strawberries. This is a simple recipe that tastes as wonderful and ethnic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ... a low fat snack!"
"Meringue shells topped with ice cream and strawberries. This is a simple recipe that tastes as wonderful and ethnic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ... a low fat snack!"
1/2 cup egg whites
2 teaspoons vinegar
1 tablespoon vanilla extract
2 cups white sugar
1/2 gallon vanilla ice cream
1 (10 ounce) package frozen strawberries, thawed
1. Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet.
2. In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon.
3. Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Ingredients
Directions
Sophia Stoltz Schmitt’s Raisin-filled Cookies
Recipe provided by Dick White
Recipe provided by Dick White
Cookie Dough:
2 cups sugar
1 cup shortening
3 eggs
½ cup milk
6 cups flour
3 tsp. baking powder
1 tsp. soda
Vanilla
Salt
Filling:
1 pound raisins, ground
Water Cornstarch
Roll out dough and cut cookie rounds, about 3½ inches in diameter. For filling, add water & cornstarch to raisins and cook a little. Put about a heaping teaspoon of filling between two unbaked cookie rounds and crimp edges. Bake 10 minutes at 350 degrees.
Ingredients
Directions
Summery Yogurt Pie
2 containers (6 oz.) of your favorite yogurt
1 container (9 oz.) of Cool Whip
1 ready-to-use graham cracker crumb crust
Spoon yogurt into a mixing bowl. Add container of Cool Whip and stir gently with a wire whisk until well blended. Spoon into crust. Freeze for 2 hours or until pie is firm enough to hold its shape when cut into slices
(hint: freeze overnight and then take out about 30 to 60 minutes before serving.)
Ingredients
Directions
Desserts
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