Lime Sherbet

Lime Sherbet - Linda’s Favorite

1 3-oz. package lime jello
1 cup hot water

Dissolve well and cool. Then add:

1 ½ cup sugar
Juice of 2 lemons
Grated lemon rind
1 quart milk

Stir thoroughly. Put in ice cube trays (old style freezing trays). Stir a couple of times during freezing. Note: I think a small ice cream machine would work well for this recipe.

Jubilee Jumbles

Jubilee Jumbles – Bernice Palfreyman
½ cup soft shortening
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
1 cup cultured sour cream or undiluted evaporated milk
1 tsp vanilla
2 ¾ cups sifted flour
½ tsp soda
1 tsp salt
Cream shortening, sugars and eggs thoroughly. Stir in sour cream and vanilla. Sift dry ingredients together and add to creamed mixture. Chill dough if soft. Drop round tablespoonfuls about 2 inches apart on greased baking sheet. Bake just until when touched lightly with finger, almost no imprint remains. Bake at 375 degrees F. about 10 minutes. Makes 4 dozen cookies.

Variations:
Coconut Cream Drops: Follow recipe above, except mix 1 cup moist shredded coconut into the dough.
Chocolate Cream Drops: Follow recipe above, except add 2 squares melted unsweetened chocolate to the shortening and add 1 cup chopped nuts.
Holiday Chocolate Drops: Follow above recipe, except add 2 squares melted unsweetened chocolate to the shortening and also add 2/3 cup each cut-up dates, candied or maraschino cherries, cut-up. Place a pecan half on each cookie.

Homemade Noodles

Homemade Noodles

2 cups flour
½ tsp. salt
2 eggs, beaten
¼ cup milk or water

Mix flour and salt. Gradually blend in eggs. Add milk or water until noodle dough is right consistency. Knead gently. Roll out 1/8” to ¼” thick. Cut into long strips. Add to boiling soup mixture and cook until tender. (Some people boil in salted boiling water before adding to soup to eliminate a starchy taste.)

Grandma Allgood's Jelly Roll

Grandma Allgood’s Jelly Roll

3 eggs
1 cup sugar
1 cup flour
5 tbsp. water
2 tbsp. baking powder
1 tsp. vanilla

Beat eggs together thoroughly. Add sugar and beat together. Add baking powder, flour and vanilla. Pour onto waxed paper lined jelly roll pan and bake in oven 350–375 o F. for 10-15 minutes. Remove from pan and roll up in a clean towel to cool. See a cornstarch box for lemon filling recipe.

Fruit Siesta -- Appetizer

Fruit Siesta – Appetizer

3 packages frozen raspberries
2 (10-oz.) packages frozen blueberries
6 bananas, sliced
2 large cans pineapple tidbits
2 quarts lemon ice (entire recipe)

Place lemon ice in bottom of punch bowl. Add frozen fruit and pineapple. Allow to thaw for one hour. Mix gently with a fork. Add bananas just before serving.

Lemon Ice

4 cups sugar
4 cups hot water
4 cups cold water
¾ cup lemon juice

Combine sugar and hot water. Boil 5 minutes. Take off heat and add cold water and lemon juice. Freeze. Keeps indefinitely.

Fruit Cake

Fruit Cake (Mom’s annual Christmas treat from Grandma Allgood)

2 cups butter
2 cups sugar
12 eggs
4 cups flour or more
4 lbs. raisins, currants, citron, pineapple, or cherries or chopped dates, as desired
1 lb. chopped nuts
½ tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 tsp. vanilla

Cream butter and sugar; then add beaten eggs. Add flour and baking powder and spices. Mix well. Dredge raisins and fruit in flour. Add remaining ingredients and mix well. Pour into wax paper lined loaf pans. Bake one hour in a slow oven 275-300 degrees F.

Sorry, but I don’t know how many loaves this makes.

Sugar Cookies

Sugar Cookies – from Tamara

1 cup butter
1 ½ cup sugar
2 eggs, beaten
3 cups flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
½ tsp. almond extract


Cut butter into the sugar. Add eggs and beat well. Mix dry ingredients together thoroughly. Add dry ingredients and flavorings. Chill dough. Roll out thin and cut into shapes with cookie cutters. Bake on un-greased baking sheet for about 8 minutes. Makes 75 3-inch cookies.

Frozen Lemon Dessert

Frozen Lemon Dessert

¼ cup butter

1/3 cup brown sugar, packed

1 ½ cup wheaties

1/3 cup chopped nuts

3 eggs, separated

½ cup sugar

1 cup whipping cream

Grated rind and juice of one lemon (about 4 tbsp.)

Melt butter in a pan and blend in brown sugar. Cook over low heat stirring constantly to crack stage 250 degrees. Remove from heat. Add wheaties and nuts. Stir until well-coated. Spread mixture in a thin layer on a baking sheet to cool.

Beat egg whites until stiff. Gradually add ½ cup sugar to make a meringue. Beat 3 egg yolks until thick and lemon colored. Fold into meringue. Mix whipping cream, lemon rind and lemon juice and beat until stiff. Fold into egg mixture.

Sprinkle half of crumbled nut crunch mixture in bottom of buttered refrigerator tray. Pour in lemon filling and sprinkle remaining crunch mixture on top. Freeze until firm. Serve as squares or slices. Serves 10 to 12

Frozen Fruit Cocktail -- "Green Stuff"

Frozen Fruit Cocktail – "Green Stuff"

1 cup warm water
1 cup sugar
1 can grapefruit sections (#303)
1 can crushed pineapple (#2)
Juice of one lemon
Few drops green food coloring

Dissolve water and sugar. Add fruit. Cut grapefruit sections into smaller pieces. Add lemon juice. Freeze in freezer. When ready to serve, spoon the frozen mixture into small bowls and add 7-up or Sprite. Use as an appetizer.

Fluffy Icing

Fluffy Icing

2 egg whites
1 ½ cups sugar
¼ cup Karo syrup
4 tbsp. water

Cook over double boiler. Stir all the time. When thick, take it off the heat. Let it sit until consistency to spread. Beat it with a spoon a few minutes, then with beater until fluffy. Add 1 tsp. vanilla and a dash of salt.

(Emily made this icing a lot. It was one of her "trademarks."

Emily's Jelly Roll

Emily’s Jelly Roll

4 eggs, separated and beaten

1 cup sugar

½ tsp. vanilla

2 tbsp. boiling water

1 cup cake flour

½ tsp. salt

½ tsp. baking powder

Add sugar to beaten egg yolks. Blend in vanilla and boiling water. Mix flour, salt, and baking powder. Add beaten egg whites to egg yolk mixture. Fold in dry ingredients. Bake on waxed paper at 375 degrees F. for 8 minutes. Cool then dump out, take waxed paper off and roll in more waxed paper and then roll in a towel.

Emily used a lemon filling recipe that was on the cornstarch box.

Dumplings

Dumplings

1 ½ cup flour

1 tsp. salt

1 egg

½ cupmilk

Mix flour and salt. Add beaten egg and milk.

1 can chili beans

1 pint of canned tomatoes

Bring beans to a boil. Add tomatoes. Drop dumplings into hot mixture in eight parts. Put a tight-fitting lid on the pan. Cook for 20 minutes at 350o F.

Cold Weather Chili

Cold Weather Chili

3 lbs. chili beans soaked all night or bring to a boil in water and let set one hour.
2 lbs. ground beef, browned
3 quarts canned tomatoes
2 grated onions
Chili powder, salt and red pepper to taste.

Cook chili beans in water until tender, drain. Can use pressure cooker to reduce cooking time. Add other ingredients and simmer together for several hours. Serve.

Cinnamon Rolls

Cinnamon Rolls from Carol Jensen

2 pkg. dry yeast softened in ½ cup warm water
1 cup cold mashed potatoes
2 cups scalded milk, cooled
½ cup shortening
1 cup sugar
5 tsp. salt
3 eggs, beaten
7 cups flour
½ cup nuts
1 cup raisins
butter
cinnamon sugar mixture

Beat potatoes, milk, shortening, sugar, salt and eggs in a mixer. Add 4 cups of the flour. When smooth, add softened yeast. Blend. Add nuts and raisins. Add more flour to make a soft dough. Knead, cover and raise until double in bulk. Using ½ of the dough at a time, roll out into an oblong shape 1/2 –inch thick. Spread with butter and sprinkle with cinnamon sugar. Roll up oblong lengthwise. Cut to make the cinnamon rolls. Place on greased baking sheets. Let rise. Bake 350 degrees for about 20 minutes.

Date Bran Muffins

Christmas Bran Muffins

2 cups boiling water
2 cups cut-up dates
5 tsp. soda
1 cup shortening
2 cups sugar
4 eggs
4 cups buttermilk
4 cups all-bran buds
2 cups 40% bran flakes
5 cups white flour
1 tsp salt

Pour boiling water over cut-up dates. Cool a few minutes and add soda. Cream shortening, sugar, eggs. Gradually blend buttermilk, bran buds, bran flakes, flour and salt. Add date mixture. Mix well. Store in the refrigerator with a tight lid. Good for six weeks. Don’t stir again. Just spoon out and drop in greased muffin tins. Bake 400 degrees for 20 minutes.

Date Bran Muffins #2

½ cup boiling water
½ cup cut-up dates
1 ¼ tsp soda
¼ cup butter
½ cup sugar
1 egg
1 cup buttermilk
1 cup bran flakes
1 cup raisin ban
1 ¼ cup flour
¼ tsp salt

Pour boiling water over cut-up dates. Cool a few minutes and add soda. Cream shortening, sugar, eggs. Gradually blend buttermilk, bran buds, bran flakes, flour and salt. Add date mixture. Mix well. Spoon into greased muffin tins. Bake 400 degrees F. for 20 minutes.

Chocolate Mint Cookies

Chocolate Mint Cookies or Cocoa Mint Sandwich Cookies (like Oreos)

¾ cup butter or margarine (Blue Bonnet)
1 cup sugar
¾ cup cocoa
½ tsp. vanilla
1 egg, beaten
1 tsp baking powder
½ tsp. baking soda
½ tsp. salt
2 cups flour
¼ cup milk

Cream butter and sugar. Add egg and beat well. Mix dry ingredients thoroughly and add to creamed mixture alternately with the milk. Divide dough into three or four rolls. Wrap rolls in waxed paper and freeze. Cut thin slices (1/8-inch to ¼-inch thick) from the rolls and bake at 325o F. for 8-10 minutes. Cool. Frost with green peppermint frosting. Put together like Oreos.

Chocolate Cookies

Chocolate Cookies (Ron’s favorite)

2 squares baking chocolate
½ cup shortening
1 cup sugar
2 eggs, separated
2 cups flour
1 tsp. soda
½ tsp. salt
½ cup milk
1 tsp. vanilla
1 cup raisins or nuts

Melt baking chocolate with shortening in a double boiler or microwave. Add sugar and cream. Add egg yolks and mix well. Beat egg whites and set aside. Sift dry ingredients together and add to creamed mixture. Add milk, vanilla and raisins or nuts. Fold in beaten egg whites. Drop onto greased baking sheet. Bake at 350 degrees for about 10-12 minutes. Cool and frost with chocolate icing if desired.

Carrot Pudding and Lemon Sauce

Carrot Pudding – Grandma Ellen Allgood

½ cup white sugar
½ cup brown sugar
¾ cup butter or margarine
1 ½ cup carrots – grated
1 cup potato – grated
1 cup apple – grated
1 cup flour
1 tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves
1 cup chopped dates
1 cup raisins
1 cup chopped nuts

Cream butter and sugar together. Add grated carrots, potatoes, and apples. Add flour sifted with soda and spices. Add nuts, raisins and dates. Spoon batter into 1 ½ quart mold or pan. Cover with double thickness of foil. Wrap tightly with string. Place on trivet in a deep kettle. Add water. Steam covered for 3 hours. Serve warm with lemon sauce.

Lemon Sauce

¼ cup sugar
1 tbsp cornstarch
1 cup boiling water
2 tbsp butter
3 tbsp lemon juice
Grated rind of 1 lemon
Few dashes of nutmeg
Pinch of salt

Mix sugar and cornstarch together in sauce pan. Add boiling water, stirring constantly. Boil 5minutes. Remove from heat and add butter, lemon juice and rind, nutmeg and salt. Serve warm on carrot pudding. Makes 1 cup.

Carrot Pudding

Carrot Pudding

1 cup chopped carrots
1 cup chopped potatoes – 1 tsp. soda added to potatoes
½ cup raisins
½ cup currants
1 cup flour
¾ cup butter
1 cup sugar
Spices to taste of cinnamon, nutmeg, dash of cloves
Dates, cherries, fruit mix, as desired

Mix together, put into shortening can or canning jar and put in pan and steam on top of stove for 3 hours.

Use your favorite caramel sauce for a topping. Serve warm.

Brownie Sheet Cake

Brownie Sheet Cake (a tradition for Family Gatherings)

2 cups flour
2 cups sugar
½ tsp. salt
2 sticks butter or margarine (1 cup)
1 cup water
4 tbsp. cocoa
2 eggs
1 tsp. vanilla
½ cup buttermilk
1 tsp. soda (added to buttermilk)

Sift flour, sugar and salt together in a mixing bowl. Put butter, water and cocoa in a saucepan and bring to a boil. Pour over flour mixture and mix. Add eggs, vanilla and buttermilk with soda. Beat until mixture is smooth. Pour into greased and floured sheet cake pan 11 ½ X16 or 9X13 pan. Bake 400 for 20 minutes or until done. Frost with chocolate frosting.

Big Eight Cookies

Big Eight Cookies – Bernice Palfreyman
¾ cup shortening
1 cup sugar
1 egg
1 cup mashed bananas
1 ½ cups flour (white or whole wheat)
1 tsp salt
½ tsp soda
1 tsp cinnamon
1 ¾ cups rolled oats
½ cup chopped filberts (or other nuts)
½ cup chopped dates

Cream sugar and shortening together. Beat in egg. Mix well with mashed bananas. Sift flour; measure and then sift again with salt, soda, and cinnamon. Blend into creamed mixture. Stir in rolled oats, nut meats and dates. Drop from a teaspoon onto lightly greased cookie sheet. Bake in moderate oven (350 degrees F.) for 15 minutes.

Note: I have no idea why these cookies are called “Big Eight.” I made them last week and they are yummy as well as being nutritious.

Banana Currant Bread

Banana Currant Bread
¾ cup sugar
3 tbsp. shortening
2 eggs
1 grated lemon rind
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup dried currants, soaked
1 cup mashed bananas
½ chopped nuts

Cream sugar and shortening and eggs together. Add grated lemon rind. Sift dry ingredients together and add to creamed mixture. Then add the bananas, nuts and currants. Put into a greased and lined loaf pan. Bake 1 hour at 350 degrees F. or until done. Makes one loaf – very good.

This recipe was on a very old postcard mailed September 30, 1955 from Moroni, Utah. The postage was two cents. It was addressed to Mrs. Gordon Drake, West Jordan, Utah (no other details were needed in the address). It said, “Dear Mrs. Drake, I received your card and would like to thank you for it. I will be happy to give you the recipe for the Banana Nut Bread. The recipe calls for……. Sincerely yours, Linda Blackham

This recipe was also copied and placed in Emily’s “photo album” recipe book. She used it often.

Banana Bread

Banana Bread

1 ½ cups sugar
½ cup butter
2 eggs
2 cups flour
1 tsp soda
1 tsp salt
1 cup nuts
1 cup raisins
1 cup bananas, mashed

Cream sugar and butter. Add eggs. Mix dry ingredients in a separate bowl. Add to creamed mixture. Add nuts, raisins and bananas. Blend well. Put into a greased and waxed-paper-lined loaf pan. Bake at 350 degrees F. for about one hour or until done.

Apple Pudding with Lemon Sauce

Apple Pudding

1 cup sugar
½ cup shortening
1 egg
5-6 grated apples
1¼ cup flour
1 tsp. soda
1 tsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt
1 cup chopped nuts

Cream sugar and shortening. Add egg and mix well. Mix dry ingredients separately and add to creamed mixture. Add apples and nuts. Mix well and place in a greased loaf pan or 9X9 square pan. Bake 350 degrees F. for 35 minutes.

Lemon Sauce for Pudding

1 cup sugar
2 tbsp. cornstarch
2 cups boiling water
4 tbsp butter
2 tsp. lemon juice
1 tbsp grated lemon rind
1 tsp. nutmeg

Mix sugar and cornstarch. Stir gradually into boiling water. Boil one minute stirring constantly. Stir in butter, lemon juice and rind and nutmeg. Serve hot over pudding.

100 Raised Spudnuts

100 Raised Spudnuts (a 4-H treat from the Steadman girls)

2 cups mashed potatoes
4 eggs, beaten light
1 tbsp. shortening
1 cup sugar
2 tbsp. salt
7 yeast cakes or 7 tbsp. dry yeast dissolved in 1 cup warm water plus 1 tbsp. sugar
3 cups scalded milk –cooled
12 cups flour

Cream salt, shortening, sugar, potatoes together and add rest of ingredients. Mix thoroughly. Knead. Let rise until doubled. Roll out. Cut into doughnut shapes. Let rise until doubled. Brown in hot oil.