Recipes from the grandmas
Directions from https://www.tasteofhome.com/recipes/lemon-custard-cake/
1 10 inch angel food cake
1 3.4 ounce package instant lemon pudding mix
1 1/2 c cold milk
1 cup sour cream
1 21 ounce can cherry or other pie filling
Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.
1 cup oleo
1 cup oil
1 egg
2 cup sugar
1 teaspoon vanilla
3 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup regular oatmeal
1 cup Rice Crispies
1 cup Coconut
1/2 cup nuts
Mix oleo, oil, egg, sugar, and vanilla. Add the remaining ingredients. ** Bake at 350° for 10 minutes.
**No instructions about what kind of cookies these are, whether scoop or bar. If anyone attempts these, please let me know in the comments which one you tried, and how it went.
1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon nutmeg
Preheat oven to 350°.
Whisk all ingredients together in a bowl and pour the mixture evenly into 2 ramekins or other oven safe bowls.
Place the ramekins in a tall-sided baking pan in the oven and pour hot water into the pan around the ramekins, to about halfway up.
Bake for about 35 minutes or until the center is just set. Allow to cool before serving.
For more on hot water baths for custards: https://food52.com/blog/12677-how-to-use-a-water-bath-without-landing-in-hot-water
2 pounds beef stewing meat, cut into 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 carrots, peeled and cut into 1 inch pieces
3 potatoes, peeled and cut into 1 inch pieces
1 14.5 ounce can whole tomatoes
1 1/2 cup water
1 1 3/8 ounce packet dry onion soup mix*
*The packets that I have are 1 ounce. I have a suspicion that is not going to make a lot of difference.
Preheat oven to 400°.
Mix the flour, salt, and pepper, and toss with the beef to coat. Put the oil in a 3 quart casserole dish and add the beef, then stir to evenly distribute the oil.
Bake uncovered for 30 minutes, then stir the beef and add the remaining ingredients. Reduce heat to 375°, cover, and bake for an additional 2 hours.
1 8 ounce package shell macaroni
1 pound ground beef
1 small onion, chopped
3/4 cup water
1 1.25 ounce package taco seasoning
1 15 ounce can tomato sauce
1 4 ounce can chopped green chilies
2 cups or 8 ounces shredded cheddar cheese
Preheat oven to 350°. Cook the macaroni until al dente (still slightly firm). Brown the beef with the onion. When cooked, add the water and taco seasoning. Cook until thickened.
Layer half of the beef in a greased casserole dish, then a layer of half the macaroni, cover with half the tomato sauce, then a layer of half the cheese. Cover with the chilies, then repeat the layers.
Bake for 30 minutes.
Melissa’s Note: The layering instructions are a complete guess based solely on the cheese being divided. Follow your instincts! 🙂
Center
3/4 cup mashed potatoes
1 16 ounce package powdered sugar
4 cups flaked coconut
1 teaspoon almond extract
Coating
2 tablespoons soft butter or margarine
3 tablespoons water
2 tablespoons corn syrup
7 oz* dry Chocolate Fudge Frosting Mix
Mix the ingredients for the centers. Drop by heaping teaspoonfuls onto waxed paper. Roll into balls. Chill for 30 minutes to an hour.
After they are chilled, prepare the coating. In a double boiler, melt the butter with the corn syrup and water. Stir in the dry frosting mix until smooth. Heat over rapidly boiling water for 5 minutes. Reduce the heat, but keep the temperature high enough to keep the water hot. Dip the balls to coat and allow them to set.
*Betty Crocker apparently only makes the Fluffy White frosting mix at this point, and I can’t find how many ounces the Chocolate Fudge one was. The Fluffy White is 7 oz, so your results may vary.
I did find that there are several companies making dry frosting mix including King Arthur, Jiffy and Trader Joe’s.
1 1/2 cup white corn meal
1/2 cup sifted flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup finely chopped onion
1/2 cup milk
1 beaten egg
3 tablespoons oil
Heat oil in a shallow pan. Mix dry ingredients. Add the onion, milk, and egg and mix until combined. Drop by tablespoons into the hot oil. Cook for 2-3 minutes, turning when each side becomes golden brown.
Melissa’s note: This is an incredibly small amount of oil for deep frying, so I would bet these are actually going to take about 2-3 minutes per side.
Lou
1 unbaked pie shell
Filling:
1 cup molasses
1 teaspoon baking soda
1 cinnamon
1 cup boiling water
Topping:
2 cups flour
1/2 cup shortening
3/4 cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 375°.
Combine molasses, baking soda, and cinnamon. Pour boiling water over molasses mixture until melted. Pour into bottom of the pie crust.
Mix together the flour, shortening, sugar, and cinnamon until they resemble coarse crumbs and sprinkle over the top of the pie.
Bake for 25-30 minutes.
Melissa’s Note: I actually have made this one. It was surprisingly tasty, but apparently I couldn’t take a clear picture of it to save my life. Maybe next time.
Bottom:
1/2 cup margarine, melted
2 cups graham cracker crumbs
Filling:
2 (pasteurized*) eggs
1 cup margarine, softened
2 cups powdered sugar
3-5 sliced bananas
1 20 ounce can crushed pineapple, drained
Topping:
1 large container whipped topping
1/2 cup chopped cherries
3/4 cup chopped pecans
Make the bottom crust by combining the melted margarine and graham cracker crumbs and pressing them into the bottom of a 9×13 baking pan.
Beat the eggs, softened margarine, and powdered sugar together for no less than 15 minutes.
Spread over the crust. Cover with a layer of sliced bananas and crushed pineapple. Add a layer of whipped topping. Sprinkle on the cherries and nuts.
Refrigerate overnight.
Serves 15-16
*You can also get pasteurized liquid egg. I don’t (and am not going to) put a lot of food safety updates on these recipes, but salmonella is no fun. The disclaimer still stands. 🙂
Directions from https://www.tasteofhome.com/recipes/angel-biscuits/
1 package yeast
1/2 cup warm water (110°)
1/2 cup warm buttermilk (110°)
5 cup flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3/4 cup shortening
melted butter
Heat oven to 400°
Dissolve the yeast in the warm water and let stand 5 minutes. Stir in the warm buttermilk and set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and sugar, then cut in the shortening until it resembles course crumbs.
Stir in yeast mixture.
Turn out onto a floured surface and knead gently 3-4 times. Roll out to 1/2 inch. Cut with a biscuit cutter and place 2 inches apart on greased baking sheets.
Cover with kitchen towels and allow to rise until doubled in size, about 1 hour.
Bake for about 12 minutes, or until light golden brown. Lightly brush the tops with melted butter.
