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.