Grandma (Gerri) Margaret Geraldine Hall nee Denny

Carousel Cookies

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Instructions from https://www.cooks.com/recipe/by8ge3ws/carousel-cookies.html

1 cup shortening
1/2 c sugar
1 egg, separated
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 cup chopped nuts
jam

Preheat oven to 375°.
Beat butter and sugar until light and fluffy. Blend in egg yolk, vanilla, and salt. Add flour; mix well. Beat egg white until frothy. Shape level measuring tablespoons of dough into balls. Dip balls into egg white. Roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake 10 to 12 minutes until lightly brown. 

Baby Ruth Cookies

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1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
vanilla (1 teaspoon?)
1 large Baby Ruth candy bar, cut into small pieces.

Cream shortening and sugar, then beat in the egg and the vanilla and set aside. Mix the flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, just until incorporated. Stir in the candy bar pieces. Refrigerate until firm.

Preheat oven to 375° and drop the dough by spoonful onto grease baking sheets. Bake 10-12 minutes. Cool slightly, then transfer to a wire rack to cool completely.

Quick Breakfast Rolls

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1 loaf frozen bread (dough), thawed (or rolls, still frozen)
1 package Cook and Serve butterscotch pudding
1/4 pound of butter (8 Tablespoons/1 stick)

Tear up bread and place it in a 9 x 13 greased pan. Pour the pudding powder evenly over the bread, and place small bits of the butter over the top.
Set in the oven overnight to rise. Do not open oven. Bake at 325° to 350° for 15 minutes.

Melissa’s notes: for things like this, I have found that shredding the butter works really well. You do have to make sure the butter is really cold.
I found this recipe that is much more detailed and has pictures of what this is supposed to look like.

Easy Oven Stew

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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.

Chocolate Coconut Candies

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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.

Hush Puppies

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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.

Banana Split Cake

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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. 🙂

Scotch Eggs

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(Creta Ward)

8 boiled eggs, peeled and chilled
1 pound sausage
1/4 cup flour*
1egg, beaten
1 cup bread crumbs*
1/2 teaspoon Italian spices or mixed herbs

Season the bread crumbs with the herbs.
Make 8 sausage patties.
Roll eggs in flour. Mold sausage around eggs, covering completely and sealing seams. Roll in egg, and coat with seasoned bread crumbs.
Chill for at least half an hour.
Deep fat fry at 375° until golden brown.

*Currently a guess.

Eggs Goldenrod

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Directions gleaned from: Better Homes and Gardens New Cook Book ©1981, page 710 (white sauce)
https://www.bettycrocker.com/recipes/eggs-a-la-goldenrod/0338c7c9-7c25-4857-b9d9-e461c2a08950
https://www.marthastewart.com/1514636/eggs-goldenrod

2 tablespoons butter
1 tablespoon flour
salt
pepper
1 cup milk

3 or 4 hard boiled eggs
buttered toast

Make a basic thin white sauce by melting the butter in a sauce pan and slowly stirring in the flour, salt, and pepper. When the mixture has browned slightly, add the milk. Stir until thickened.

Smash the hard boiled egg yolks and cut the whites into pieces. Stir the egg whites into the sauce.

Pour the sauce over the toast, and sprinkle with the yolks.

This is G’ma Hall’s handwriting.

Overnight Refrigerator Rolls

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2 packages dry yeast
2 1/2 cups warm water (110°)
3/4 cup melted shortening
3/4 cup sugar
2 eggs, beaten
8 1/2 to 9 cups flour
2 1/2 teaspoon salt

Soften yeast in warm water. Add sugar, shortening, eggs, 4 cups of flour, and salt. Stir to mix and then beat until smooth.
Stir in remaining flour. You may need to use your hands to work in the last 2 cups.
Cover lightly and place in the refrigerator at least overnight or until needed. Pinch off as much as needed and let rise 1-2 hours. Bake at 400° for 15-20 Minutes.