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Favorite Family Recipes
Grandma Cynthia’s Apple Dumplings
3 medium sized apples cut in half or 6 small apples pealed and cored. (Save peelings for syrup).
2 cups flour
1 teaspoon salt
¾ cup margarine or butter
5 and ½ tablespoons of ice water
Cut in ingredients as you would for a pie-crust. Roll the dough out thin on a floured surface. Cut into 6 squares. Place apples on the squares with cored side up, add cinnamon, nutmeg to taste, a squeeze of lemon or lemon rind or both.
Divide ¾ cup brown sugar among the dumplings, plus a dot of butter onto each apple.
With slightly damp fingers, wrap and pinch close each dumpling to form a pocket and place in a greased, deep-sided baking dish, then chill while preparing the syrup.
Bring to a boil 3 cups of water, 2 cups of granulated white sugar and a teaspoon of vanilla. Reduce heat, add peelings, simmer for 20 minutes.
Pre-heat oven to 375.
Remove peels from the syrup, then add two tablespoons of margarine or butter and allow to sit until sugar is dissolved.
Brush the dumplings lightly with a beaten egg white; sprinkle with white granulated sugar, pour syrup mix over the dumplings.
Bake for 40 minutes or until crusts are brown and tender.
Serve warm with cream, or ice cream.
Peaches, rhubarb—may be substituted for apples.
Sift together 2 cups flour
¼ teaspoons baking powder
½ teaspoons salt
Cut into the flour ½ cup butter and 1 cup white granulated sugar. Press sugar, butter, flour mix into the bottom and sides of baking pan, saving back some to sprinkle on top of 12 peach halves arranged on the bed of sugar flour mix. Cook 15 minutes.
Mix together a cup of heavy cream, (or sour cream) with 2 beaten egg yolks and pour over the top of the peaches. Cook 30 minutes more at 400 degrees.
Combine in a saucepan:
2 cups sugar
1 ¼ cups water
2 tablespoons corn syrup
1 teaspoon vanilla
Place over low heat, stir constantly until sugar dissolves and comes to boil. Cover and cook 3 minutes.
Uncover and continue to cook without stirring until 238 degrees, wash down sides of pan occasionally with wet cloth.
Remove from heat; pour out onto cold, wet platter, or greased surface, cool to lukewarm 110 degrees.
Turn and fold with paddle or spatula until white and creamy. Add vanilla and knead until smooth.
Form into a ball. To prevent fondant from drying, cover with a damp cloth and store in tightly covered jar to ripen for several days.
Makes 1 pound.
You can add coconut, roll into balls, dip in chocolate, white chocolate or color the white chocolate with food coloring. Variations: place cherries in the center of a ball of fondant, or nuts, then dip in the chocolate.
Grandma Cynthia’s chunky bread and butter pickles
20 lbs of small cucumbers, cut in chunky pieces, soaked in a brine of 1 cup coarse salt and 3 quarts of water for 24 hours.
Prepare jars by placing in the bottom of each jar a washed, then towel dried, large grape leaf or two grape leaves if small.
Remove cucumbers from brine. Place cucumbers in a large pan or clean sink and pour over the top enough boiling water to cover. Drain quickly in a colander and pack closely while hot in the sterilized jars with the grape leaves. Cover at once with the following vinegar mixture, just at boiling point.
1 gallon of cider vinegar 5 to 6% acetic
11 cups of sugar
2 oz of whole mixed spices
1 oz stick of cinnamon
1 teaspoon whole cloves
Seal jars at once. Process for 15 minutes in boiling water bath.
Sinfully sticky buns
1 package active dry yeast
¾ cup warm water
¾ cup warm milk
¼ cup sugar
3 tablespoons vegetable oil
2 teaspoons salt
3 ¾ to 4 and ¼ cups all purpose flour
The sticky part
¼ cup butter or margarine, softened
¼ cup sugar
3 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup heavy cream
1 cup coarsely chopped pecans
First and foremost have all of your ingredients at room temperature or slightly warm, mixing bowls should be nice and warm.
In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1 ¼ cup flour. Beat on medium speed for 2 to 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; kneed until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into an approximate 18-inch by 12-inch rectangle. Spread butter over the dough to within ½ inch of the edge. Combine ½ cup white sugar and cinnamon, sprinkle over buttered dough surface.
Roll up jelly-roll style, starting at the long side; pinch seam to seal. Cut into 12 slices.
Combine ¾ cup brown sugar and ½ cup cream; pour into a greased 13 inch by 9 inch by 2 inch baking pan. Sprinkle with pecans, place rolls over pecans and sugar/cream mix. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees for 30 to 35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter. Yield 1 dozen.
Mom’s Vanilla Ice Cream
Never once did it remain just vanilla
Recipe is for a 4 quart ice cream freezer:
Beat together 4 or 5 eggs with 2 and ½ cups sugar and ¼ teaspoon salt. Slowly add 1 quart of whole milk into the egg and sugar mixture to get all of the egg from the sides of the bowl. Place mixture in the top of double boiler.
Cook custard over water until spoon is coated and the mixture begins to thicken (we use a wooden spoon, you can see the coating easier). Remove from heat and pour mixture into a larger cooking pot. Add 2 tablespoons real vanilla, 1 pint whipping cream, 1 quart of ½ and ½, plus one pint of whole milk.
At this point, you can add other flavors such as rum, mint or almond.
Allow custard to cool thoroughly before pouring into ice cream freezer.
Hint: chill your ice cream canister, paddle and lid before churning
You can change the milk to butter fat ratio to suit by switching to 2% milk. We think this combination is good, it’s rich without leaving a greasy film.
Before adding custard to freezer canister, add flavor combinations. Here are a few of our favorites so far.
2 large symphony bars with almonds, crushed
1 good sized jar of maraschino cherries, chopped
¼ cup rum flavoring, dark rum or Amaretto
¾ cups Ovaltine or chocolate drink mix. Reduce sugar by a ½ cup if you do this one.
¼ cup instant coffee (decafe if preferred) Kahlua, Irish cream, you name it, go for it.
½ cup walnuts, chopped
1 package mint flavored chocolate chips
1to 2 teaspoons mint flavoring (crème de menthe if preferred)
Mom always tried to make just vanilla; it never worked out that way. Bon appetite. Experiment: Pistachio, peach, strawberry, blackberry…
My favorite anytime cookies:
Cook 1 cup carrots-mashed and cooled
Cream together ¾ cup margarine, ¾ cup sugar, 1 teaspoon vanilla and add cooled, mashed carrots. I substituted chunky applesauce for some of the margarine. The cookies turned out moist, no problem.
Fold in 2 cups flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 tablespoon grated orange rind and bake at 350 degrees for 12 minutes. Frost while warm. A half of a maraschino cherry on top is looks pretty and tastes great.
Sugar drop with oil cookies
Combine: 1 cup sugar, ¾ cup oil, 2 eggs, 1 teaspoon vanilla.
Sift together: 2 ½ cups flour, 1 ½ teaspoon baking powder, ¾ teaspoon salt, 1 teaspoon cinnamon. You may add nuts, chocolate chips, raisins, dates, cranraisins. Form into balls, roll in sugar and bake at 350 degrees for 12 minutes.