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.