Grandma Ula Aletha (Ritter) Key nee Gifford

Apricot Delight

by

Fredia
This makes large amount. Holiday Crowd size.

Base:
1 large box apricot (or peach) Jello
2 cups hot water
2 cups cold water
2 pounds can crushed pineapple, drained and the juice saved
2 large bananas, thinly sliced
1 cup miniature marshmallows

Topping:
1/2 cup sugar
2 tablespoons flour
1/2 cups pineapple juice
1 tablespoon butter
8 ounces cream cheese, softened
1 package of dream whip
Walnut halves or cherries

For the base:
Dissolve the Jello in 2 cups of hot water. Add 1 cup cold water. Pour into 9 x 13 glass baking pan. Chill until thick, then stir in the crushed pineapple, bananas, and marshmallows. Let Jello harden for 2 hours.

For the topping:
Cook the sugar, flour, pineapple juice, and butter over low heat until thick. Cool to room temperature, then beat in the cream cheese. Fold in the dream whip. Spread over the base. Cut into squares.
Add walnut half or cherry to the top of each square.

This dessert may be made a day ahead of serving.

White Fudge

by

3 cups sugar
2 Tablespoons butter
1 3/4 cups milk
1 1/2 teaspoons vanilla
1 cup walnuts
1/2 cup(?) candied cherries

Lightly butter a 9 x 5 x 3 loaf pan and line with parchment paper. Lightly butter the paper.

In a heavy 3 quart sauce pan, combine the sugar, butter, and milk and stir over medium heat until the mixture reaches 234° on a candy thermometer. Remove from heat and cool until the thermometer reads 110°.

Add the vanilla and beat the mixture with a wooden spoon. Add the walnuts and cherries.

Turn the fudge out into the prepared loaf pan and let fully cool. Wrap in foil overnight.

Lemon Custard Cake

by

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.

Oma’s Cookies

by

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.

Custard For Two

by

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

Taco Bake

by

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! 🙂

Shoo Fly Pie

by

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.

Angel Biscuits

by

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.

R.D. was G’ma Ula’s father.

Miracle Fruit Cake (4 1/2 lb)

by

1 cup dried dates, sliced
1 cup seedless raisins
2/3 cup butter or oleo
1 1/4 cup brown sugar, packed
1/4 cup dark molasses
1/2 cup hot water
2 eggs
1 pound (2 cups) fruit and peels *
1 cup chopped nuts
3 cups all-purpose flour, sifted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

*It looks like you can buy it this way?

Combine dates, raisins, 2/3 cup butter/oleo, brown sugar, molasses, and water. Boil gently for 3 minutes. Cool in a large mixing bowl, then beat in eggs. Add the fruit and peels and chopped nuts.

Sift the dry ingredients together, then add them gradually to the fruit mixture, beating well after each addition. Pour into a 9 inch tube pan lined with greased parchment paper.

Bake at 275° for 2 1/2 hours or until tester comes out clean. Remove the cake from the pan and cool thoroughly. Wrap securely in foil and store in a clean air-tight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks.

Melissa’s Comment: I was worried about the “Age for 3 to 4 weeks” and “will store well for 6 weeks” since there is no alcohol in this fruitcake recipe, but here is an article from King Arthur Flour: https://www.kingarthurflour.com/blog/2016/11/03/fruitcake-timeline that implies this is ok. Maybe I will attempt this recipe this year! Carry on!