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

Frozen Peach Cocktail

Frozen Peach Cocktail
6 cups sliced fresh peaches
2 cups sugar
1 lb. seedless green grapes
2 cups crushed pineapple
Juice of 2 lemons
5 tbsp. frozen orange juice concentrate
Sprite, to taste

Mix peaches and sugar together. Let stand until sugar dissolves and juice flows. Mix in grapes, pineapple, lemon juice, and orange juice concentrate. Freeze in small containers or quart freezer bags. To serve, thaw until you can break it up into chunks. Place in individual bowls and pour Sprite over the fruit.

Frappe

Frappe
2 quarts vanilla ice cream
1 quart lime sherbet
1 quart pineapple sherbet
1 (46 oz.) can pineapple juice
2 quarts 7-Up

Mix sherbets and pineapple juice; add 7-Up. Add ice cream last. Stir and serve.

Lime Freeze

Lime Freeze
6 oz. limeade
½ cup sugar
28 ice cubes
In blender, crush ice. Add limeade and sugar. Blend; freeze. Makes about 5 cups.
(Grandchildren Landon Crandall and Elizabeth Drake used this recipe in the 4-H State Meal Preparation Contest.)

Turkey or Tuna Casserole

Turkey or Tuna Casserole

1 cup chopped cooked turkey or 1 can tuna fish (drained)
1 can cream of mushroom or cream of chicken soup
½ cup milk
1 cup celery, chopped
¼ cup onion, chopped
1 large can chow mein noodles
½ cup cashews,chopped

Mix all ingredients together. Bake 30 minutes in a 325 degree F. oven.

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 at 375 degrees F. for about 8 minutes. Makes 75 3-inch cookies.

Lemon Cheese

Lemon Cheese
This cheese has a delicate flavor of lemon. It is a moist cheese with a spreadable texture. It can be used as a spread or in cooking.
1 quart milk
Juice of 2 lemons (6 tbsp.)
Indirectly heat 1 quart of milk to 170 degrees F. Add the juice from 2 lemons and stir well. Let the milk set for 15 minutes. If curds do not form, add more lemon juice. Pour the curds into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang bag to drain for 1 to 2 hours or until the curds have stopped draining. Save the whey. It can be used in cooking, such as for baking bread. Chilled with mint leaves added, it makes a refreshing summertime drink.
Take the cheese out of the cheesecloth. You may have to scrape some off the cloth. The cheese can be lightly salted and herbs may be added if desired. The yield should be about 6 to 8 ounces of lemon cheese for each quart of milk.
Suggestion: Use goat milk, rather than cow milk. Serve spread on freshly baked rye bread.
Margaret Drake, Emily’s granddaughter, won first place in the Junior Division of the 1990 Salt Lake County 4-H Dairy Foods Contest with this recipe.

Soft Gingerbread

Soft Gingerbread – courtesy of Angeline Hunt Coleman 1850
½ cup sugar
½ cup butter
1 cup molasses
2 ½ cups flour
1 tsp cinnamon
1 tsp ginger
1 tsp cloves
½ tsp salt
2 tsp. soda dissolved in 1 cup boiling water
2 eggs, well beaten

Cream butter and sugar until light. Add molasses; beat thoroughly. Sift together dry ingredients; add to creamed mixture alternately with dissolved soda, beating after each addition. Add eggs the last thing before baking. Bake in greased and lightly floured 9X13 pan at 350 degrees F. until done (about 25-30 minutes). Serve topped with applesauce and whipped cream.

Lisa Hurst Anderson discovered this recipe in an old Pioneer magazine while she was working at the LDS Church Historian’s Office. She served the gingerbread and shared the recipe with all the guests at her wedding reception when she married Grant Anderson. Emily used this recipe for many years. Emily added the ½ tsp salt to the recipe.

Shaggy Dogs

Shaggy Dogs

1 package chocolate chips (12-oz.)
2 tbsp. butter
2 eggs, beaten
2 cups powdered sugar
¾ cup nuts, chopped
10 oz. miniature marshmallows
Coconut, flaked

Melt chocolate chips in a double boiler or microwave. Add butter and eggs. Mix well. Add powdered sugar and nuts. Mix well. Cool slightly and add marshmallows. Form into balls. Roll in flaked coconut. Makes about 45 balls.

Razzle Dazzle

Razzle Dazzle – from the 4-H lessons

1 quart corn flakes
1 quart rice krispies
½ cup salted peanuts
1 cup coconut
1 cup karo syrup
1 cup sugar
½ cup milk
1 tsp. vanilla

Mix karo syrup, sugar, milk in a sauce pan and cook to firm ball stage. Add vanilla. Pour over mixture of corn flakes, rice krispies, peanuts and coconut. Mix well and cool. Break into pieces. Serve as a snack food.

Raisin Filled Cookies

Raisin Filled Cookies

Cookie Dough
1 cup sugar
½ cup shortening
1 egg
3 cups flour
2 tsp. cream of tartar
1 tsp. soda
½ tsp. salt
½ cup milk
Vanilla to taste
Make as sugar cookies. Cream sugar and shortening. Add egg and mix well. Sift dry ingredients together and add alternately with milk and vanilla. Roll out ¼-inch thick and cut into circles. Put 1 tsp. filling in center of each cookie and top with another cookie and seal edges. Bake at 375o F. for 10-12 minutes or until done.

Filling
2 cups washed and ground raisins (or figs)
1 cup sugar
1 cup water or juice of one orange

Boil up all ingredients and thicken with cornstarch. (Can grind a lot of raisins at a time and freeze them.)

Plum Pudding

Plum Pudding

4 cups soft bread crumbs
¼ tsp. soda
2 tsp. baking powder
1/8 tsp. cinnamon
¼ tsp. salt
½ cup butter
½ cup brown sugar
1 egg
¾ cup milk
½ cup currants
½ cup raisins
1/8 tsp. cloves
Dates, candied fruit, cherries,nuts - optiona,l if you can afford them or prefer them.

Mix all together. Put in a shortening can or a canning jar. Put in a pan and steam for 3 hours on the top of the stove.

Pecan Butter Brittle

Pecan Butter Brittle

½ cup butter
½ cup sugar
3 tbsp brown sugar
1 tbsp light corn syrup
1 tbsp water
¼ tsp baking soda
1 tsp vanilla
3 cups whole pecans

Melt butter in 2-quart heavy saucepan; add sugar, corn syrup and water. Bring to a boil, stirring constantly, and cook to soft crack stage (290 degrees). Remove from heat; stir in baking soda and vanilla. Immediately add pecans. Stir once or twice to coat with candy. Immediately pour out onto waxed paper. Quickly separate and spread out pecans to make a single layer of nuts. Cool. Break into small clusters.

Oatmeal Cookies -- Bernice Palfreyman

Oatmeal Cookies – Bernice Palfreyman
1 1/3 cups shortening
2 cups sugar
3 eggs (beat well one at a time)
1 tsp vanilla
5 cups flour
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 cup nuts
1 package chocolate chips
1 package seedless raisins (cover with water and boil 2 or 3 minutes until soft)
2 cups liquid (off of the raisins)
4 cups oatmeal

Cream shortening and sugar. Add eggs and vanilla. Sift flour, soda, salt and spices together. Add to creamed mixture. Add remaining ingredients. Drop onto cookie sheet and bake at 375 degrees F. until golden brown about 15 minutes. Makes 8 dozen cookies.