6 – 8 Golden Delicious apples
1 cup sugar
1 tsp cinnamon
2 Tbsp flour
2 Tbsp butter
2 unbaked 9 inch pie crusts
Heat oven to 400 F. Peel, core, and cut apples into small pieces and place in a large bowl. In a small bowl, mix sugar, cinnamon, and flour. Pour the sugar mixture over the apples pieces. Mix till each piece is evenly coated. Pour mixture into an unbaked pie shell. Dot the apples with pats of butter. Cover with the second pie crust. Seal the edges by pressing the top and bottom crusts together. Trim to ½ inch beyond the rim and use fingers to crimp. Sprinkle the top crust with sugar and poke holes in the crust with a fork. Cover the pie crust edges with strips of foil. This will prevent the edges from becoming too brown.
Bake at 400 F for 50 minutes or until done.
As made by Ethel
Thursday, November 13, 2008
Brownies
1 stick butter
1 ½ cup sugar
3 tbsp cocoa powder (Add more cocoa for darker chocolate taste)
3 eggs
¼ tsp salt
¾ tsp baking powder
1 cup flour
1 tsp vanilla
1 cup chopped pecans
Mix together in order listed.
Bake at 350° F for 20 minutes
As made by Ethel
1 ½ cup sugar
3 tbsp cocoa powder (Add more cocoa for darker chocolate taste)
3 eggs
¼ tsp salt
¾ tsp baking powder
1 cup flour
1 tsp vanilla
1 cup chopped pecans
Mix together in order listed.
Bake at 350° F for 20 minutes
As made by Ethel
Buttermilk Cake
1 cup shortening (Crisco sticks)
2 cups sugar
4 eggs
1 cup buttermilk
2&1/4 cups flour
¼ tsp. salt
1/2 tsp baking powder
1/2 tsp soda
1 tsp vanilla
Preheat oven to 325 F. Grease and flour a Bundt pan.
Cream shortening and sugar. Add eggs one at a time and beat. Combine flour, salt, baking powder, and soda. Add flour mixture alternately with buttermilk and blend. Stir in vanilla. Pour into prepared pan.
Bake for 1 hour and 10 minutes.
Note: Soured milk can be used instead of buttermilk. Add 1&1.2 tsp. vinegar to 1 cup of milk and let stand for 15 min.
As made by Grandma Skyp
2 cups sugar
4 eggs
1 cup buttermilk
2&1/4 cups flour
¼ tsp. salt
1/2 tsp baking powder
1/2 tsp soda
1 tsp vanilla
Preheat oven to 325 F. Grease and flour a Bundt pan.
Cream shortening and sugar. Add eggs one at a time and beat. Combine flour, salt, baking powder, and soda. Add flour mixture alternately with buttermilk and blend. Stir in vanilla. Pour into prepared pan.
Bake for 1 hour and 10 minutes.
Note: Soured milk can be used instead of buttermilk. Add 1&1.2 tsp. vinegar to 1 cup of milk and let stand for 15 min.
As made by Grandma Skyp
Chocolate Chip Cookies
1 cup butter
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
½ tsp water
2 eggs
1 tsp soda
1 tsp salt
2¼ cups flour
1 pkg (12oz) semi-sweet chocolate chips
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)
Heat oven to 375 F. Combine butter, sugars, vanilla, and water and beat until creamy. Mix in two eggs. Add ¼ cup flour, salt, and soda and beat. Gradually blend in the rest of the flour. With a wooden spoon, mix in the chocolate chips and nuts, if desired. Spoon onto a greased cookie sheet and bake at 375 F for 10 – 12 minutes.
As made by Ethel
¾ cup granulated sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
½ tsp water
2 eggs
1 tsp soda
1 tsp salt
2¼ cups flour
1 pkg (12oz) semi-sweet chocolate chips
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)
Heat oven to 375 F. Combine butter, sugars, vanilla, and water and beat until creamy. Mix in two eggs. Add ¼ cup flour, salt, and soda and beat. Gradually blend in the rest of the flour. With a wooden spoon, mix in the chocolate chips and nuts, if desired. Spoon onto a greased cookie sheet and bake at 375 F for 10 – 12 minutes.
As made by Ethel
Chocolate Oatmeal Cookies
Chocolate Oatmeal Cookies
1 cup shortening (Crisco sticks with no trans fat), or butter or margarine
2 cups sugar
2 eggs
1/2 tsp vanilla
4 Tbsp cocoa
1&1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 cups oatmeal
Cream shortening, and sugar together until light and fluffy.
Add eggs, vanilla, and cocoa and beat.
Add baking powder, salt and 1/2 cup of flour and mix until thoroughly blended.
Add the rest of the flour and mix.
Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.)
Form into small balls (1 inch).
Place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet.
Makes 4-5 dozen.
As made by Grandma Skyp
1 cup shortening (Crisco sticks with no trans fat), or butter or margarine
2 cups sugar
2 eggs
1/2 tsp vanilla
4 Tbsp cocoa
1&1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 cups oatmeal
Cream shortening, and sugar together until light and fluffy.
Add eggs, vanilla, and cocoa and beat.
Add baking powder, salt and 1/2 cup of flour and mix until thoroughly blended.
Add the rest of the flour and mix.
Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.)
Form into small balls (1 inch).
Place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet.
Makes 4-5 dozen.
As made by Grandma Skyp
Corn Flake Cookies
2 egg whites
1 cup sugar
1 cup coconut
1/2 cup nuts
2 cups corn flakes
1 t vanilla
1 T flour
Beat egg whites and sugar
Add remaining ingredients in order.
Bake until lightly brown at 300 F
As made by Grandma Skyp
1 cup sugar
1 cup coconut
1/2 cup nuts
2 cups corn flakes
1 t vanilla
1 T flour
Beat egg whites and sugar
Add remaining ingredients in order.
Bake until lightly brown at 300 F
As made by Grandma Skyp
Country Kitchen Dessert
1 can (8oz) crushed pineapple (Save ¼ of the juice)
1 pkg (small 3-4 oz) instant jello pudding (vanilla)
2 cups milk (Mix well with pudding)
1 small (6oz) pound cake (cubed)
2 cups Softened whipped topping
2 bananas
½ to 1 cup pecans
Slice the bananas and soak in pineapple juice to prevent browning.
Mix cake pieces, whipped topping, pineapple, and ¼ of the juice.
Place the cake mixture in the bottom of a 13 x 9 pan. Layer the soaked bananas on top of the cake layer. Top this layer with the pudding mixture.
Sprinkle the pecans on top. Chill at least one hour.
As made by Grandma Skyp
1 pkg (small 3-4 oz) instant jello pudding (vanilla)
2 cups milk (Mix well with pudding)
1 small (6oz) pound cake (cubed)
2 cups Softened whipped topping
2 bananas
½ to 1 cup pecans
Slice the bananas and soak in pineapple juice to prevent browning.
Mix cake pieces, whipped topping, pineapple, and ¼ of the juice.
Place the cake mixture in the bottom of a 13 x 9 pan. Layer the soaked bananas on top of the cake layer. Top this layer with the pudding mixture.
Sprinkle the pecans on top. Chill at least one hour.
As made by Grandma Skyp
Family Circle Coffee Cake
½ cup unsalted butter, softened (1 stick)
1&½ cup sugar
2 eggs
1 cup sour cream (8 oz carton)
2 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 – 1 cup chopped pecans (optional)
Heat oven to 325 F. Coat a 9 inch square baking pan with nonstick spray and set aside. Beat butter and 1 cup sugar until fluffy. Beat in eggs one at a time. Stir in sour cream and vanilla. Mix in baking powder, soda, and salt. Then stir in flour and mix until the batter is smooth. Spoon half of the batter into pan.
Combine remaining ½ cup sugar, cinnamon, and nuts (if using) in a small bowl. Sprinkle 2/3 of the mixture over the batter. Top with remaining batter and sprinkle with remaining cinnamon-sugar mixture.
Bake at 325 F for 50 minutes or until a toothpick inserted in center comes out clean. Serve warm.
As made by Ethel
1&½ cup sugar
2 eggs
1 cup sour cream (8 oz carton)
2 tsp vanilla
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 – 1 cup chopped pecans (optional)
Heat oven to 325 F. Coat a 9 inch square baking pan with nonstick spray and set aside. Beat butter and 1 cup sugar until fluffy. Beat in eggs one at a time. Stir in sour cream and vanilla. Mix in baking powder, soda, and salt. Then stir in flour and mix until the batter is smooth. Spoon half of the batter into pan.
Combine remaining ½ cup sugar, cinnamon, and nuts (if using) in a small bowl. Sprinkle 2/3 of the mixture over the batter. Top with remaining batter and sprinkle with remaining cinnamon-sugar mixture.
Bake at 325 F for 50 minutes or until a toothpick inserted in center comes out clean. Serve warm.
As made by Ethel
Fresh Fruit Cobbler
3/4 cup sugar
1/2 cup butter (not melted but soft)
2/3 cup milk
2 tsp baking powder
pinch (¼ tsp) salt
1 cup flour
3 cups fresh fruit (may be sweetened with sugar if desired)
Mix sugar, butter, milk, baking powder, salt and flour. Spray baking dish with PAM and pour in batter. Put the fruit on top and bake at 350 F for about an hour.
Add egg and milk and mix until thoroughly blended.
As made by Grandma Skyp
1/2 cup butter (not melted but soft)
2/3 cup milk
2 tsp baking powder
pinch (¼ tsp) salt
1 cup flour
3 cups fresh fruit (may be sweetened with sugar if desired)
Mix sugar, butter, milk, baking powder, salt and flour. Spray baking dish with PAM and pour in batter. Put the fruit on top and bake at 350 F for about an hour.
Add egg and milk and mix until thoroughly blended.
As made by Grandma Skyp
Fudge
Fantasy Fudge
3 cups sugar
¾ cup butter or margarine
2/3 cup evaporated milk
2 cups (12 oz pkg.) semi-sweet chocolate chips
1 jar marshmallow creme
1 tsp vanilla
1 cup chopped nuts
Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. (Mixture scorches easily.) Boil 5 more minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add marshmallow crème, nuts, and vanilla; beat until well blended. Pour into a greased 9 x 13 inch pan. Cool; cut into squares.
As made by Ethel
3 cups sugar
¾ cup butter or margarine
2/3 cup evaporated milk
2 cups (12 oz pkg.) semi-sweet chocolate chips
1 jar marshmallow creme
1 tsp vanilla
1 cup chopped nuts
Combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. (Mixture scorches easily.) Boil 5 more minutes over medium heat, stirring constantly. Remove from heat; stir in chocolate chips until melted. Add marshmallow crème, nuts, and vanilla; beat until well blended. Pour into a greased 9 x 13 inch pan. Cool; cut into squares.
As made by Ethel
German Chocolate Cake and Icing
German Chocolate Cake
1 pkg (4 oz) German Sweet Chocolate
1/2 cup boiling water
2&1/4 cups flour
1 tsp soda
1/2 tsp salt
1cup butter or shortening
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water and cool. Sift flour with soda and salt. Set aside. Beat egg whites until stiff and set aside.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Fold in egg whites, half at a time. Pour into two greased and floured wax paper lined 8 inch round cake pans or a 9 x 13 oblong pan.
Bake at 350 F for approximately 30 – 40 minutes.
As made by Ethel
Coconut Pecan Frosting
1&2/3 cups cream (or one large can of evaporated milk)
1&1/2 cups sugar
3 egg yolks
1/2 cup butter or margarine (1 stick)
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, and butter. Cook over medium heat 12 to 15 minutes, stirring constantly until the mixture thickens. Remove from heat and stir in coconut, pecans, and vanilla. Continue beating until cool and of spreading consistency.
NOTE: If using a cake mix instead of the above cake recipe, use the three egg whites from the frosting plus 1 egg when following the directions on the box.
As made by Ethel
1 pkg (4 oz) German Sweet Chocolate
1/2 cup boiling water
2&1/4 cups flour
1 tsp soda
1/2 tsp salt
1cup butter or shortening
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water and cool. Sift flour with soda and salt. Set aside. Beat egg whites until stiff and set aside.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Fold in egg whites, half at a time. Pour into two greased and floured wax paper lined 8 inch round cake pans or a 9 x 13 oblong pan.
Bake at 350 F for approximately 30 – 40 minutes.
As made by Ethel
Coconut Pecan Frosting
1&2/3 cups cream (or one large can of evaporated milk)
1&1/2 cups sugar
3 egg yolks
1/2 cup butter or margarine (1 stick)
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, and butter. Cook over medium heat 12 to 15 minutes, stirring constantly until the mixture thickens. Remove from heat and stir in coconut, pecans, and vanilla. Continue beating until cool and of spreading consistency.
NOTE: If using a cake mix instead of the above cake recipe, use the three egg whites from the frosting plus 1 egg when following the directions on the box.
As made by Ethel
Gingerbread
1/2 cup sugar
1/2 cup butter
2 eggs
1 cup molasses
1 cup hot water
2 t soda
1/4 t cloves
1/2 t cinnamon
1 t ginger
2 1/2 cups flour
Add ingredients in order and mix together until smooth. Bake at 350 for 25 minutes in a greased 13 x 9 pan.
As made by Grandma Skyp
Grandma got this recipe from Mrs. Fetsch. The first year Andy and I were married Andy told me he liked gingerbread. So I went over to Grandma's house and asked how on earth do I make gingerbread. She got out a recipe book and showed me the recipe. I copied it down and made it for Andy. He loved it and has been requesting it every Christmas since.
1/2 cup butter
2 eggs
1 cup molasses
1 cup hot water
2 t soda
1/4 t cloves
1/2 t cinnamon
1 t ginger
2 1/2 cups flour
Add ingredients in order and mix together until smooth. Bake at 350 for 25 minutes in a greased 13 x 9 pan.
As made by Grandma Skyp
Grandma got this recipe from Mrs. Fetsch. The first year Andy and I were married Andy told me he liked gingerbread. So I went over to Grandma's house and asked how on earth do I make gingerbread. She got out a recipe book and showed me the recipe. I copied it down and made it for Andy. He loved it and has been requesting it every Christmas since.
M & M Cookies
1 cup shortening
1 cup brown sugar
½ cup granulated sugar
2 tsp vanilla
2 eggs
2 ¼ cups flour
1 tsp soda
1 tsp salt
1 ½ cup M&M's candies
Mix first 8 ingredients together in order.
Spoon onto ungreased cookie sheet and add M & Ms.
Bake 10-12 minutes at 375° F
.
As made by Ethel
1 cup brown sugar
½ cup granulated sugar
2 tsp vanilla
2 eggs
2 ¼ cups flour
1 tsp soda
1 tsp salt
1 ½ cup M&M's candies
Mix first 8 ingredients together in order.
Spoon onto ungreased cookie sheet and add M & Ms.
Bake 10-12 minutes at 375° F
.
As made by Ethel
Molasses Cookies
1 cup lard (Crisco or butter)
1 cup sugar
1 cup molasses
2 tsp vinegar
1 tsp cinnamon
2 tsp allspice
1/2 tsp cloves
1/4 tsp salt
2 tsp soda
3 cups flour
1 cup chopped nuts
Cream shortening and sugar until light and fluffy. Add molasses and vinegar and beat until smooth. Add spices, salt, and soda and mix thoroughly. Slowly blend in the four. When finished, stir in the chopped nuts. Chill the dough 1 hour. Form into small (about 1 inch in diameter) balls and flatten with a glass dipped in sugar.
Bake at 375 F for 8-10 minutes.
As made by Grandma Skyp
1 cup sugar
1 cup molasses
2 tsp vinegar
1 tsp cinnamon
2 tsp allspice
1/2 tsp cloves
1/4 tsp salt
2 tsp soda
3 cups flour
1 cup chopped nuts
Cream shortening and sugar until light and fluffy. Add molasses and vinegar and beat until smooth. Add spices, salt, and soda and mix thoroughly. Slowly blend in the four. When finished, stir in the chopped nuts. Chill the dough 1 hour. Form into small (about 1 inch in diameter) balls and flatten with a glass dipped in sugar.
Bake at 375 F for 8-10 minutes.
As made by Grandma Skyp
No Bake Cherry Cheesecake
1 pkg cream cheese (8 oz)
1/2 cup sugar
2 cups Cool Whip (8 oz tub)
2 prepared Graham cracker crumb crusts
1 can Cherry pie filling (21 oz)
Blend cream cheese and sugar. Then add Cool Whip, using a mixer. When blended pour into the two Graham cracker crusts. Top with cherry pie filling. Cover and refrigerate for at least 3 hours before serving.
As made by Elaine
1/2 cup sugar
2 cups Cool Whip (8 oz tub)
2 prepared Graham cracker crumb crusts
1 can Cherry pie filling (21 oz)
Blend cream cheese and sugar. Then add Cool Whip, using a mixer. When blended pour into the two Graham cracker crusts. Top with cherry pie filling. Cover and refrigerate for at least 3 hours before serving.
As made by Elaine
Nutty Fingers
1 stick butter
3 Tbsp powdered sugar
1 cup sifted flour
1 tsp vanilla
1 tsp almond extract
1 cup chopped pecans
1 tsp cold water
½-1 cup powdered sugar
Mix the first 7 ingredients and shape into 1-2 inch cylinders that look like fingers. Bake at 325 F until light brown (about 10-12 minutes). Cool and roll in powdered sugar.
As made by Grandma Skyp
3 Tbsp powdered sugar
1 cup sifted flour
1 tsp vanilla
1 tsp almond extract
1 cup chopped pecans
1 tsp cold water
½-1 cup powdered sugar
Mix the first 7 ingredients and shape into 1-2 inch cylinders that look like fingers. Bake at 325 F until light brown (about 10-12 minutes). Cool and roll in powdered sugar.
As made by Grandma Skyp
Oatmeal Cookies
½ cup butter or margarine
½ cup shortening (Crisco sticks with no trans fat)
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1 cup chopped pecans (optional)
1 cup coconut (optional)
Cream shortening, butter and sugars together until light and fluffy. Add eggs and vanilla and beat. Add soda, salt and ¾ cup of flour. Stir until thoroughly blended. Add the rest of the flour and mix. Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.) Add nuts and coconut if desired. Form into small balls (1 inch) and place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet. Makes 5-6 dozen.
As made by Ethel
½ cup shortening (Crisco sticks with no trans fat)
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 ¾ cups flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1 cup chopped pecans (optional)
1 cup coconut (optional)
Cream shortening, butter and sugars together until light and fluffy. Add eggs and vanilla and beat. Add soda, salt and ¾ cup of flour. Stir until thoroughly blended. Add the rest of the flour and mix. Add the oatmeal slowly and stir. (You may need to do this by hand with a wooden spoon.) Add nuts and coconut if desired. Form into small balls (1 inch) and place at least 2 inches apart on a lightly greased baking sheet. (I usually press each one down with a spoon or my hand.)
Bake at 375 F (350 F if baking sheet is dark) for 10-12 min or until lightly browned. Cool and remove from baking sheet. Makes 5-6 dozen.
As made by Ethel
Orange Slice Cake
1 tsp soda
1/2 cup buttermilk
1 cup margarine
2 cups sugar
4 eggs
1tsp. salt
3&1/2 cups flour
2 cups chopped nuts
1 lb chopped orange slice candy
1 box (8 oz) chopped dates
1 can (3.5 oz) coconut
Preheat oven to 300 F. Grease and flour an angel food cake pan.
Dissolve soda in buttermilk and set aside. Cream margarine and sugar. Add eggs one at a time and beat. Combine flour and salt. Set aside ½ of the mixture to dredge candy, nuts, and dates. Add ½ flour mixture alternately with soda-buttermilk mixture and blend. Stir in coconut and flour dredged candy-nut combination. Pour into prepared tube pan.
Bake for 1 hour and 50 minutes. Pour glaze over hot cake or leave plain.
Glaze: Mix 2 cups powdered sugar with 1 cup orange juice and stir until smooth.
As made by Grandma Skyp
1/2 cup buttermilk
1 cup margarine
2 cups sugar
4 eggs
1tsp. salt
3&1/2 cups flour
2 cups chopped nuts
1 lb chopped orange slice candy
1 box (8 oz) chopped dates
1 can (3.5 oz) coconut
Preheat oven to 300 F. Grease and flour an angel food cake pan.
Dissolve soda in buttermilk and set aside. Cream margarine and sugar. Add eggs one at a time and beat. Combine flour and salt. Set aside ½ of the mixture to dredge candy, nuts, and dates. Add ½ flour mixture alternately with soda-buttermilk mixture and blend. Stir in coconut and flour dredged candy-nut combination. Pour into prepared tube pan.
Bake for 1 hour and 50 minutes. Pour glaze over hot cake or leave plain.
Glaze: Mix 2 cups powdered sugar with 1 cup orange juice and stir until smooth.
As made by Grandma Skyp
Peach and Almond Coffee Cake
1 pkg (18 oz) yellow cake mix
3 eggs
1 tsp vanilla
1 can (21oz) peach pie filling
1/3 cup packed brown sugar
1 tsp cinnamon
1 cup sliced almonds
Heat oven to 350 F. Combine cake mix, eggs, vanilla, and pie filling. Mix until well blended. Pam two 9-inch cake pans (or deep dish pie plates) and pour batter evenly into pans. Combine brown sugar, cinnamon, and almonds; sprinkle over top. Bake at 350 F for 45 minutes or until done.
NOTE: Other pie fillings, such as apricot, can also be used instead of peach.
As made by Ethel
3 eggs
1 tsp vanilla
1 can (21oz) peach pie filling
1/3 cup packed brown sugar
1 tsp cinnamon
1 cup sliced almonds
Heat oven to 350 F. Combine cake mix, eggs, vanilla, and pie filling. Mix until well blended. Pam two 9-inch cake pans (or deep dish pie plates) and pour batter evenly into pans. Combine brown sugar, cinnamon, and almonds; sprinkle over top. Bake at 350 F for 45 minutes or until done.
NOTE: Other pie fillings, such as apricot, can also be used instead of peach.
As made by Ethel
Pineapple Upside-Down Cake
1 can crushed or sliced pineapple, drained (15 oz)
Pineapple juice
1/3 cup butter or margarine
½ cup brown sugar
Maraschino cherries (optional)
1 pkg yellow cake mix
2 – 3 eggs
Vegetable oil
Water
Heat oven to 350 F. Drain pineapple, reserving the juice. Melt butter in a 9 x 13 inch oblong cake pan. Add brown sugar and 1 Tbsp. of the reserved pineapple juice. Add the drained crushed pineapple to the butter-sugar mixture or arrange the pineapple slices on the butter-sugar mixture. If desired, put a cherry half in the circle of the pineapple slice and between the slices.
To the yellow cake mix add the eggs and oil according to the package directions. Use the rest of the reserved syrup and add enough water to equal the amount listed on the cake mix. Blend according to box directions and pour batter on top of the pineapple in the cake pan. Bake at 350 F for 40 – 45 minutes. Cool 5 minutes and then invert on a serving plate.
As made by Grandma Skyp
Pineapple juice
1/3 cup butter or margarine
½ cup brown sugar
Maraschino cherries (optional)
1 pkg yellow cake mix
2 – 3 eggs
Vegetable oil
Water
Heat oven to 350 F. Drain pineapple, reserving the juice. Melt butter in a 9 x 13 inch oblong cake pan. Add brown sugar and 1 Tbsp. of the reserved pineapple juice. Add the drained crushed pineapple to the butter-sugar mixture or arrange the pineapple slices on the butter-sugar mixture. If desired, put a cherry half in the circle of the pineapple slice and between the slices.
To the yellow cake mix add the eggs and oil according to the package directions. Use the rest of the reserved syrup and add enough water to equal the amount listed on the cake mix. Blend according to box directions and pour batter on top of the pineapple in the cake pan. Bake at 350 F for 40 – 45 minutes. Cool 5 minutes and then invert on a serving plate.
As made by Grandma Skyp
Popcorn Balls
1 cup sugar
½ cup water
¼ cup Karo syrup
½ tsp salt
1 tsp vinegar
½ tsp vanilla
3 qts. Popped unsalted popcorn
Combine all the ingredients and cook to a firm ball stage (245 F). If you do not have a candy thermometer, drop a small amount of the cooked liquid into a cup of cold water to see if it forms a firm little ball.
Pour the syrup while warm over approximately 3 qt. of popped unsalted popcorn. Butter hands and quickly shape into 3 inch balls.
As made by Grandma Skyp
½ cup water
¼ cup Karo syrup
½ tsp salt
1 tsp vinegar
½ tsp vanilla
3 qts. Popped unsalted popcorn
Combine all the ingredients and cook to a firm ball stage (245 F). If you do not have a candy thermometer, drop a small amount of the cooked liquid into a cup of cold water to see if it forms a firm little ball.
Pour the syrup while warm over approximately 3 qt. of popped unsalted popcorn. Butter hands and quickly shape into 3 inch balls.
As made by Grandma Skyp
Pecan Pie
Deluxe Pecan Pie
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
1 cup chopped pecans
1 unbaked 9 inch pie shell
Heat oven to 400 F. To 3 slightly beaten eggs, add syrup, sugar, melted butter, vanilla, and salt. When blended, add nuts. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 400 F for the first 15 minutes. Reduce heat to 350 F and bake 30 -35 more minutes. (Filling should be slightly less set in the center than around the edge.
As made by Ethel
3 eggs, slightly beaten
1 cup light corn syrup
1 cup sugar
2 Tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
1 cup chopped pecans
1 unbaked 9 inch pie shell
Heat oven to 400 F. To 3 slightly beaten eggs, add syrup, sugar, melted butter, vanilla, and salt. When blended, add nuts. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 400 F for the first 15 minutes. Reduce heat to 350 F and bake 30 -35 more minutes. (Filling should be slightly less set in the center than around the edge.
As made by Ethel
Libby's Pumpkin Pie
Libby’s Pumpkin Pie
2 eggs, slightly beaten
1 can pumpkin (16 oz)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1&2/3 cup evaporated milk (12 oz can)
1 unbaked 9 inch pie shell
Heat oven to 425 F. To 2 slightly beaten eggs, add pumpkin and sugar. When blended, mix in salt and spices. Gradually add the can of evaporated milk and stir. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 425 F for the first 15 minutes. Reduce heat to 350 F and bake 45 more minutes or until a toothpick inserted in the center of the pie filling comes out clean.
As made by Ethel
2 eggs, slightly beaten
1 can pumpkin (16 oz)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1&2/3 cup evaporated milk (12 oz can)
1 unbaked 9 inch pie shell
Heat oven to 425 F. To 2 slightly beaten eggs, add pumpkin and sugar. When blended, mix in salt and spices. Gradually add the can of evaporated milk and stir. Pour mixture into an unbaked pie shell. Use strips of foil to cover the pie crust edges. This will prevent the edges from becoming too brown.
Bake at 425 F for the first 15 minutes. Reduce heat to 350 F and bake 45 more minutes or until a toothpick inserted in the center of the pie filling comes out clean.
As made by Ethel
Rum Balls
½ cup rum or about ½ cup water and 1½ tsp rum extract
3 cups vanilla wafer crumbs (about 1 lb)
1 cup ground pecans
1 cup powdered sugar
3 Tbsp light Karo syrup
1½ Tbsp cocoa
Combine all the ingredients and mix until smooth. Shape into ½ inch balls.
Roll in additional powdered sugar. Do not bake.
As made by Grandma Skyp
3 cups vanilla wafer crumbs (about 1 lb)
1 cup ground pecans
1 cup powdered sugar
3 Tbsp light Karo syrup
1½ Tbsp cocoa
Combine all the ingredients and mix until smooth. Shape into ½ inch balls.
Roll in additional powdered sugar. Do not bake.
As made by Grandma Skyp
Strawberry Cake and Icing
Strawberry Cake
1 cup thawed, frozen strawberries, undrained
2 eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg (4 oz) strawberry jello
1 pkg white cake mix
Combine all the ingredients and beat until smooth. Pour into 2 greased and floured wax paper lined 8 inch cake pans or 1 prepared 9 x 13 inch oblong pan. Bake at 350 °F for
30 -35 minutes. Cool and frost with strawberry icing.
Strawberry Icing
3 Tbsp butter, softened
2 cups powdered sugar
½ tsp vanilla
½ cup frozen strawberries, drained
Strawberry juice as needed
1-2 drops red food coloring (optional)
Blend butter and sugar. Stir in vanilla and strawberries. Add small amounts of strawberry juice and beat until icing is smooth and of spreading consistency. Add red food coloring if more color is desired.
As made by Grandma Skyp
1 cup thawed, frozen strawberries, undrained
2 eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg (4 oz) strawberry jello
1 pkg white cake mix
Combine all the ingredients and beat until smooth. Pour into 2 greased and floured wax paper lined 8 inch cake pans or 1 prepared 9 x 13 inch oblong pan. Bake at 350 °F for
30 -35 minutes. Cool and frost with strawberry icing.
Strawberry Icing
3 Tbsp butter, softened
2 cups powdered sugar
½ tsp vanilla
½ cup frozen strawberries, drained
Strawberry juice as needed
1-2 drops red food coloring (optional)
Blend butter and sugar. Stir in vanilla and strawberries. Add small amounts of strawberry juice and beat until icing is smooth and of spreading consistency. Add red food coloring if more color is desired.
As made by Grandma Skyp
Strawberry Delight
1 small box strawberry jello
1 cup boiling water
1 10 oz pkg. frozen strawberries with juice
1 16 oz Cool Whip, thawed
1 small angel food cake
Dissolve jello in boiling water. Add thawed strawberries and juice, then fold in Cool Whip (do not beat.) Break up cake in small pieces and put ½ into bowl or pan sprayed with Pam. Add ½ of the jello mixture. Top with rest of broken cake then with remaining Jello mixture.
Refrigerate at least 2 hours (4 if possible) before cutting and serving.
Decorate top with strawberries if desired.
As made by Ethel
1 cup boiling water
1 10 oz pkg. frozen strawberries with juice
1 16 oz Cool Whip, thawed
1 small angel food cake
Dissolve jello in boiling water. Add thawed strawberries and juice, then fold in Cool Whip (do not beat.) Break up cake in small pieces and put ½ into bowl or pan sprayed with Pam. Add ½ of the jello mixture. Top with rest of broken cake then with remaining Jello mixture.
Refrigerate at least 2 hours (4 if possible) before cutting and serving.
Decorate top with strawberries if desired.
As made by Ethel
Strawberry Pie
1 -2 pints fresh strawberries (or 1 pkg frozen)
1&1/2 cups water
3/4 cup sugar
2 Tbsp corn starch (or flour)
1 pkg (4 oz) strawberry jello
2 baked 8 inch pie shells
Heat oven to 400 F. Bake two small 8 inch pie shells for 10 – 15 min. Cool. Wash, drain, and slice strawberries into cool pie shell and set aside. In a sauce pan combine water, sugar, and cornstarch. Cook over medium heat until it comes to a boil. Cook 2 minutes longer. Add 1 small pkg of strawberry jello. Stir until it dissolves. Pour while hot over berries. Chill in fridge until set. Top with whipped cream right before serving.
As made by Elaine
1&1/2 cups water
3/4 cup sugar
2 Tbsp corn starch (or flour)
1 pkg (4 oz) strawberry jello
2 baked 8 inch pie shells
Heat oven to 400 F. Bake two small 8 inch pie shells for 10 – 15 min. Cool. Wash, drain, and slice strawberries into cool pie shell and set aside. In a sauce pan combine water, sugar, and cornstarch. Cook over medium heat until it comes to a boil. Cook 2 minutes longer. Add 1 small pkg of strawberry jello. Stir until it dissolves. Pour while hot over berries. Chill in fridge until set. Top with whipped cream right before serving.
As made by Elaine
Streusel Cake
2 cups Graham cracker crumbs
¾ cup chopped pecans
3/4 cup brown sugar
1&1/4 tsp. cinnamon
3/4 cup melted butter
1 pkg yellow cake mix
1 cup water
½ cup oil
3 eggs
Mix the first 5 ingredients and set aside.
Preheat oven to 350 F. Grease and flour a 13 x 9 pan.
Mix the next 4 ingredients in a separate bowl and then pour about 2&1/2 cups of batter into the pan. Sprinkle with 2 cups of streusel mixture. Pour in the remaining batter and sprinkle with the remaining streusel mixture.
Bake for 45 to 50 minutes. Cool and drizzle with powdered sugar glaze.
Glaze: Mix 1 cup powdered sugar with 1 to 2 Tbsp. of water and stir until smooth.
As made by Grandma Skyp
¾ cup chopped pecans
3/4 cup brown sugar
1&1/4 tsp. cinnamon
3/4 cup melted butter
1 pkg yellow cake mix
1 cup water
½ cup oil
3 eggs
Mix the first 5 ingredients and set aside.
Preheat oven to 350 F. Grease and flour a 13 x 9 pan.
Mix the next 4 ingredients in a separate bowl and then pour about 2&1/2 cups of batter into the pan. Sprinkle with 2 cups of streusel mixture. Pour in the remaining batter and sprinkle with the remaining streusel mixture.
Bake for 45 to 50 minutes. Cool and drizzle with powdered sugar glaze.
Glaze: Mix 1 cup powdered sugar with 1 to 2 Tbsp. of water and stir until smooth.
As made by Grandma Skyp
Sugar Cookies
1 cup margarine
2 cups sugar
2 eggs
1/2 cup milk
4 tsp baking powder
½ tsp vanilla
4 cups. flour
Preheat oven to 375 F.
Cream margarine and sugar. Beat in eggs. Add milk, baking powder, vanilla, and flour. Chill for 2 hours. Roll out ¼ to ½ inch thick. Cut with cookie cutters. Top with sugar or sprinkles. Bake for 8 to 10 minutes.
Note:
Chilled dough can be formed into 1 inch balls and flattened with a glass dipped in sugar. Decorate with sugar or sprinkles and bake.
As made by Mary Michalek Skypala
2 cups sugar
2 eggs
1/2 cup milk
4 tsp baking powder
½ tsp vanilla
4 cups. flour
Preheat oven to 375 F.
Cream margarine and sugar. Beat in eggs. Add milk, baking powder, vanilla, and flour. Chill for 2 hours. Roll out ¼ to ½ inch thick. Cut with cookie cutters. Top with sugar or sprinkles. Bake for 8 to 10 minutes.
Note:
Chilled dough can be formed into 1 inch balls and flattened with a glass dipped in sugar. Decorate with sugar or sprinkles and bake.
As made by Mary Michalek Skypala
Sugar Pecans
1 cup sugar
½ tsp cinnamon
1/3 cup evaporated milk
1 tsp vanilla
3-4 cups pecans
Combine sugar, cinnamon, and milk. Bring to a soft ball (not long after the mixture comes to a boil). Stir constantly with a whisk. Add vanilla and then pecans. Stir, coat all the pecans and spread on wax paper. Separate with a fork and cool.
As made by Elvera
½ tsp cinnamon
1/3 cup evaporated milk
1 tsp vanilla
3-4 cups pecans
Combine sugar, cinnamon, and milk. Bring to a soft ball (not long after the mixture comes to a boil). Stir constantly with a whisk. Add vanilla and then pecans. Stir, coat all the pecans and spread on wax paper. Separate with a fork and cool.
As made by Elvera
5 cup salad
5-Cup Salad
1 cup chunk or crushed pineapple, drained
1 cup coconut
1 can mandarin oranges, drained
1 cup sour cream
1 cup small marshmallows
Drain the canned fruits. Mix all the ingredients together and chill in the refrigerator.
As made by Elaine
NOTE: Grandpa loved this salad; so Elaine always made a double batch. We teased Grandpa that he really wanted 10-cup salad.
Monday, November 3, 2008
Kolache or Coffe Kuchen
Kolache or Coffee Kuchen
1/4 cup water
1 pkg yeast
1/3 cup sugar
1 tsp salt
1/2 cup butter
2 egg yolks
4 cups flour
fruit puree
poppy seed filling
lemon rind (optional)
coconut (optional)
crumb mixture
sour cream (optional)
Scald (heat to near but not boiling) milk and cool to lukewarm. Use ¼ cup of it for dissolving the yeast; add 1 tsp of sugar and 1 Tbsp of flour. Let stand for 10 min. The yeast mixture should double in size.
Cream butter, egg yolks, salt, and remaining sugar. Combine the remaining milk and yeast mixture alternately with flour to the creamed mixture. Knead into a smooth dough. Let rise in a warm place until double in bulk.
Punch down and let stand 10 minutes. Shape into balls about one inch in diameter.
Place on a well greased cookie sheet about two inches apart. Let rise again until doubled in size. Make a depression in the center of each Kolache. If desired put ½ tsp of sour cream in each depression. Then add 1 to 2 Tbsp. of prune puree or apricot puree or poppy seed filling. Coconut can be sprinkled over the top of the poppy seed filling but it is optional. Brush edge of each Kolache with a mixture of 1 Tbsp of milk and a slightly beaten egg. Sprinkle with crumb mixture. Let the Kolaches rise for about 15-20 minutes.
Bake at 400 F for 15 min.
Crumb Mixture
2/3 cup butter or Crisco
1 cup flour
1 cup sugar
1 tsp. cinnamon
Combine with a fork or pastry cutter until blended and crumbly.
As made by Mrs. Vince Skypala
Fillings for Kolache or Coffee Kuchen
Prune Puree
1 lb dried prunes
1 cup water
1/2 cup sugar
Chop dry pitted prunes and cook in water until soft and mushy. Drain and reserve the liquid. Mash the prunes and add ½ cup prune liquid and ½ cup sugar. Cook together, stirring until smooth and thick. Cool before filling Kolaches.
Apricot Puree
2 cups dried apricots
3/4 cup water
3/4 cup sugar
1 Tbsp lemon juice (optional)
Chop dry pitted apricots and cook in water and sugar. Add lemon juice if desired. Cook together slowly, stirring until thickened. Cool before filling Kolaches.
Poppy Seed Filling
1 cup dry poppy seeds
1/2 cup milk
2 Tbsp sugar
1 Tbsp honey or corn syrup
Cook poppy seeds and milk slowly for 5 minutes, stirring constantly. Add sugar and honey or syrup and cook 2 minutes longer. Cool before filling Kolaches.
NOTE: Instead individual Kolaches, you can use a 9 or 10 inch round or square pan and make Coffee Kuchen.
As made by Mrs. Vince Skypala
1/4 cup water
1 pkg yeast
1/3 cup sugar
1 tsp salt
1/2 cup butter
2 egg yolks
4 cups flour
fruit puree
poppy seed filling
lemon rind (optional)
coconut (optional)
crumb mixture
sour cream (optional)
Scald (heat to near but not boiling) milk and cool to lukewarm. Use ¼ cup of it for dissolving the yeast; add 1 tsp of sugar and 1 Tbsp of flour. Let stand for 10 min. The yeast mixture should double in size.
Cream butter, egg yolks, salt, and remaining sugar. Combine the remaining milk and yeast mixture alternately with flour to the creamed mixture. Knead into a smooth dough. Let rise in a warm place until double in bulk.
Punch down and let stand 10 minutes. Shape into balls about one inch in diameter.
Place on a well greased cookie sheet about two inches apart. Let rise again until doubled in size. Make a depression in the center of each Kolache. If desired put ½ tsp of sour cream in each depression. Then add 1 to 2 Tbsp. of prune puree or apricot puree or poppy seed filling. Coconut can be sprinkled over the top of the poppy seed filling but it is optional. Brush edge of each Kolache with a mixture of 1 Tbsp of milk and a slightly beaten egg. Sprinkle with crumb mixture. Let the Kolaches rise for about 15-20 minutes.
Bake at 400 F for 15 min.
Crumb Mixture
2/3 cup butter or Crisco
1 cup flour
1 cup sugar
1 tsp. cinnamon
Combine with a fork or pastry cutter until blended and crumbly.
As made by Mrs. Vince Skypala
Fillings for Kolache or Coffee Kuchen
Prune Puree
1 lb dried prunes
1 cup water
1/2 cup sugar
Chop dry pitted prunes and cook in water until soft and mushy. Drain and reserve the liquid. Mash the prunes and add ½ cup prune liquid and ½ cup sugar. Cook together, stirring until smooth and thick. Cool before filling Kolaches.
Apricot Puree
2 cups dried apricots
3/4 cup water
3/4 cup sugar
1 Tbsp lemon juice (optional)
Chop dry pitted apricots and cook in water and sugar. Add lemon juice if desired. Cook together slowly, stirring until thickened. Cool before filling Kolaches.
Poppy Seed Filling
1 cup dry poppy seeds
1/2 cup milk
2 Tbsp sugar
1 Tbsp honey or corn syrup
Cook poppy seeds and milk slowly for 5 minutes, stirring constantly. Add sugar and honey or syrup and cook 2 minutes longer. Cool before filling Kolaches.
NOTE: Instead individual Kolaches, you can use a 9 or 10 inch round or square pan and make Coffee Kuchen.
As made by Mrs. Vince Skypala
Brittle Recipes
Peanut Brittle
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw peanuts
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in peanuts and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandma Skyp
Pecan Brittle
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw pecans pieces
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in pecans and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandpa Skyp
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw peanuts
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in peanuts and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandma Skyp
Pecan Brittle
3 cups sugar
1&1/2 cup white Karo syrup
1&1/3 cup water
2 cups raw pecans pieces
1 Tbsp butter or margarine
1 tsp soda
1 tsp vanilla
Stir sugar, syrup, and water in a deep kettle (large heavy pot) over medium heat until it boils. Cook until a drop cracks in cold water; then drop in pecans and butter. Begin stirring on stove and continue until the peanuts smell roasted. Remove from heat and add soda and vanilla. (Mix will foam up.) Stir until blended. Turn out onto a buttered surface and spread out thin. Break into pieces when cooled.
As made by Grandpa Skyp
Apple Strudel
1 egg, beat well
1&1/2 cups milk
2 – 3 cup flour
Mix listed ingredients and roll or pull out dough until paper thin. (Elvera, Ethel, and Elaine stood around the kitchen table to hold the dough so that it would stay stretched and thin). Brush the stretched dough with melted butter. Top with apple pieces, sugar and cinnamon, crushed corn flakes, and graham cracker crumbs. Raisins and chopped nuts can also be added. Carefully roll it up like a jelly roll and place on greased cookie sheet. Cut into sections to fit sheet. Top with streusel. Bake at 350 for about one hour.
As made by Mrs. Vince Skypala
NOTE: Like most good cooks of their generation Grandma did not use a recipe; so the following is one that is similar to hers but more complete.
Apple Strudel (Mrs. William Wulff from St. Anthony’s in Hereford)
Dough
1 egg
1 Tbsp sugar
¾ cup water
3 Tbsp butter
dash salt
Filling
15 medium apples
1 cup sugar
1 tsp cinnamon
1 cup raisins (optional)
½ cup nuts
3 slices bread
2 Tbsp butter
Mix listed ingredients and roll or pull out dough until paper thin. Brush with melted butter, arrange apple mixture over it, roll up and bake in greased round pan at 350 F for about an hour. Let cool and ice or sprinkle with powdered sugar.
1&1/2 cups milk
2 – 3 cup flour
Mix listed ingredients and roll or pull out dough until paper thin. (Elvera, Ethel, and Elaine stood around the kitchen table to hold the dough so that it would stay stretched and thin). Brush the stretched dough with melted butter. Top with apple pieces, sugar and cinnamon, crushed corn flakes, and graham cracker crumbs. Raisins and chopped nuts can also be added. Carefully roll it up like a jelly roll and place on greased cookie sheet. Cut into sections to fit sheet. Top with streusel. Bake at 350 for about one hour.
As made by Mrs. Vince Skypala
NOTE: Like most good cooks of their generation Grandma did not use a recipe; so the following is one that is similar to hers but more complete.
Apple Strudel (Mrs. William Wulff from St. Anthony’s in Hereford)
Dough
1 egg
1 Tbsp sugar
¾ cup water
3 Tbsp butter
dash salt
Filling
15 medium apples
1 cup sugar
1 tsp cinnamon
1 cup raisins (optional)
½ cup nuts
3 slices bread
2 Tbsp butter
Mix listed ingredients and roll or pull out dough until paper thin. Brush with melted butter, arrange apple mixture over it, roll up and bake in greased round pan at 350 F for about an hour. Let cool and ice or sprinkle with powdered sugar.
Banana Nut Bread
1 3/4 cups flour
2 3/4 teas baking powder
1/2 teas salt
1/3 cup shortening
2/3 cups sugar
2 eggs
1 cup very ripe bananas (2 or 3), smashed
l cup chopped nuts (Elvera adds 1 teas vanilla)
Beat eggs and shortening and sugar. Add bananas and nuts. Mix. Add dry ingredients and mix until wet. Bake at 350 for 50-60 min.
As made by Grandpa Skyp
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