Jiffy Rolls

 

3/4 cups shortening or 1 1/2 cubes margarine

3/4 cup sugar

4 eggs

4 tsp. salt

2 cups milk, scalded

7 cups flour

Mix together. 

Add:

2 yeast cakes in 1 cup warm water with 1 tsp. sugar (2 pkgs dry yeast -- 1 pkg equals a little more than 1 tbsp. dry yeast)

Add about 5 cups flour. Knead to a dough. Let Rise twice. Form rolls and let rise again. Bake at 375 degrees F. for 20 minutes.

This recipe was used by Joy Hurst for many years. She got it from her sister, Afton Jacobson. Joy was famous in Hinckley, Utah for making good rolls. She formed the rolls into parker house rolls by rolling out the dough, cutting into circles, brushing with melted butter and folding over for the "parker house" shape. Jeanette Drake makes these rolls by forming into balls for simplicity. She makes 80 rolls, using two large bun pans with 40 rolls each. 

Copyrights and Recipes

I read this blog post for February 19, 2014 by Judy Russell at The Legal Genealogist

She answered a lot of my questions about copyrights for recipes. And she referenced another blog by another lawyer Ancestral Chef.

Louise, the Ancestral Chef, wrote a more lengthy article about copyright law and about copyrights and recipes in particular. It is amazing what we can learn on the Internet.

Pavlova

Apparently the other day Ron was raving to his siblings about the fabulous Pavlova that Margaret made for us while we were in South Carolina. So of course, Marilyn, Linda and Tammy, being the excellent cooks that they are, asked for the recipe.

Some of the rest of you might be interested too.

Here it is Joy of Baking Pavlova. There is a video demonstration that is very helpful. Margaret used cool whip to cover the meringue and garnished with berries.

I sent this link to the Drake Extended Family and decided to post it on the Grandma Drake's Recipes blog.

This blog could be a great place to share recipes. I haven't posted any recipes for some time and would like to get started again. I invite any one to share a recipe, whether it was made by Grandma Drake or whether it just represents the excellence of cooking and baking that defined her cooking. Just send the recipe to me and I will put it on the blog.

JHD

Grandma Clara on You Tube

Today I found a wonderful series of You Tube videos by Grandma Clara. They remind me of the cooking of the grandmothers I knew growing up. This is the last one for Grandma Clara at age 96.

Great Depression Cooking - Tomato Sauce

Cheese Ball Recipes

Festive Cheese Ball

 2 pkg. 8-oz. cream cheese

2 cups grated sharp cheddar cheese

2 tbsp. grated fresh green onions

2 tbsp. Worchestershire sauce

1 tsp. lemon juice

½ tsp. lemon pepper

Chopped nuts

Blue cheese can be added (optional – I like it.)

Mix all ingredients except for chopped nuts thoroughly. Form into a ball and roll in the chopped nuts.

Variation: Roll cheese bal l in ½ cup chopped parsley instead of chopped nuts.

Cheese Ball

8 oz. cream cheese

8 oz. Cheddar Cheese, grated

½ cup mayonnaise

1 bottle of Kraft Old English cheese (5-oz.)

½ tsp. onion salt

½ tsp. garlic salt

½ c. Bleu Cheese

Green onions, chopped

Mix everything together. Make and ball and roll it in chopped pecan nuts or chopped parsley. Chill. Serve with crackers and raw vegetables.

 Grandma Emily Drake always made a cheese ball for Christmas and for New Year's Eve.

Goat Milk Fudge

15 oz of Hersheys Bar (use multiples and parts of different size bars to make up approximately 15 oz.)

4 cups of miniature marshmallows (can also use 7-oz of marshmallow crème)

1 package of chocolate chips (12 oz)

1 cup chopped nuts (optional)

Place these above ingredients in a very large mixing bowl.

4 ½ cups sugar

1 ½ cups goat milk

½ cube (1/4 cup) butter or margarine

1 tsp. vanilla

Place sugar, goat milk and butter in a sauce pan and heat on the stove. Bring to a boil stirring constantly as it scorches easily. If you have a large heatproof silicone spatula this is a great tool for this job. It makes a “dandy candy paddle.” Boil at a hard boil for 5 minutes and continue stirring. Add vanilla. Pour over the chocolate and marshmallows in the bowl. You can pre-melt the chocolate and marshmallows in the microwave for a minute or two. Continue to stir the entire mixture until everything is melted and blended. Then pour into a large buttered baking pan (bun pan, 11 ½ X 16 inches). Cool. Cut into serving pieces and enjoy.

Deviled Eggs

6 hard-cooked eggs, halved lengthwise
2 tsp. prepared mustard
1 ½ tsp. Worcestershire sauce
2 tsp. lemon juice
¼ tsp. salt
1/8 tsp. pepper
¼ cup mayonnaise (I use Miracle Whip Salad Dressing)

If you want the eggs to be tender, do not hard boil them. “Coddle” them instead by placing them in a sauce pan and covering them with cold water. Heat until the water boils. Then remove from heat. Cover the pan. Let stand off heat 25-30 minutes. Cool eggs under cold water. Crack the shells slightly and let them set in the cold water for about ten minutes. This stops them from overcooking and getting dark yolks and also makes them easier to peel. After peeling, cut them in half lengthwise and scoop out the yolks. Set the whites aside.

Mash the yolks and mix with the rest of the ingredients. A potato masher works well. Then spoon the mixture back into the egg white halves. Garnish with parsley and/or sprinkle with paprika for more color and better presentation.

Optional ingredients: flaked tuna, sour cream in place of mayonnaise, chopped shrimp, crisp cooked bacon bits, deviled ham, shredded cheese, flaked salmon.

12 servings