Hoesly/Heller Family Recipes RETURN TO BETTY'S INDEX PAGE

Grandma Hoesly's Graham Gems (Muffins)
1/2 cup of Sugar
1/2 cup of Shortening
1 Egg
1 cup of Sour Milk
1 cup of Graham Flour
1 tsp. Soda
1/2 tsp. Baking Powder
1/2 tsp. Lemon
1 cup of Flour
1/2 tsp. of Salt
Mix and Bake in Muffin Tins for 25 minutes at 350

Grandma Hoesly's Butter Horns
4 cups of Flour, 1 tsp of Salt, 1 cup of Shortening.
Mix like pie crust.
Sponge square of Yeast with 1/4 cup of Warm Water and 1 tsp. of Sugar
Add to 3 Eggs,
1 cup of warm milk and 1/2 cup of Sugar.
Mix all together and knead like bread.
Rollout on floured board and spread melted butter on it.
Cut in wedges and roll up.
Seal edges and let rise until double on greased cookie sheet.
Bake at 350 for 20 minutes.
Frost with Butter Cream Frosting.

Grandma Hoesly's Mince Meat
1 Pkg. of Dried Green Tomatoes, grind and scald 2 times. Drain off juice.
Grind and add 1 pkg of dried Apples
2 lbs. of Raisins
1 lb. of Currants
4 lbs. of White Sugar
5 lbs. of Brown Sugar
1 cup of Suet, ground
1 cup of Vinegar
2 tea. Cinnamon
1 tsp. of Cloves, Allspice and Nutmeg.
1 Tabsp. Salt.
Cook and simmer for 2 hours. Put in Jars and Seal.

Louise Heller

Swiss Hot Dish
1 1/2 lbs. liver (pork or beef) 
1 medium onion, diced
1 T. butter
1 T. oil
4 c. hard bread crumbs
2 eggs, beaten
1/2 c. flour
Salt and pepper to taste
4 c. chicken broth
Put liver through food grinder (finest blade).  Fry with onion, oil, and butter just long enough to blend well.  In large mixing bowl, add the liver and onion mixture with bread crumbs and eggs.  After mixing thoroughly add flour using enough to make a stiff dough.  Make dumplings the size of silver dollar and drop into hot broth.  Cook at medium heat 30 to 40 minutes.

Mabel Schuster

French Bread
1 Pk. Dry Yeast
1 1/2 cups of warm water
1 Tablsp. of Sugar
1 tsp. of Salt
1 Tabsp. Shortening
4 cups of Flour
Work dough with a spoon at 10 minute intervals for 5 consecutive times.
Shape into 2 Balls and let rise for 10 minutes.
Roll out in long roll.
Cut through top in 5 places and brush with egg white and sprinkle with Sesame Seed.
Let rise and bake at 400 for 20 minutes.

Applesauce Cookies
1 cup of Brown Sugar
3/4 cup of Shortening
1 Egg
1/2 cup of Nuts
1/2 cup of Applesauce
1/2 tsp. Soda and Salt
3/4 tsp. of Cinnamon
1/4 tsp. Cloves
Raisin, if wanted.
Mix, drop and bake at 350.

Butter Horns
4 cups flour, 1 tsp. salt, 1 cup shortening. Mix like pie crust in a separate dish. Take 3 eggs, 1 cup warm milk, ½ cup sugar and a dash of lemon. Put this in a separate bowl and to it add a pkg. of dry yeast and when light add above ingredients. Knead like bread, let rise and roll out. Grease pan. Bake at 350 degrees about 8-10 minutes. Frost. May add ground walnuts on top of frosting! Makes 4 pans if cut in half!!!
1 tsp. vanilla
2/3 cup shortening, or butter
4 cups powdered sugar
2 or 3 Tablespoons of milk
Mix shortening and powdered sugar. Then add vanilla and milk.

Sea Foam
2 cups sugar, ½ cup syrup, ½ cup water
Boil together until it forms a ball when dropped in cold water. In another bowl, beat 2 egg whites until stiff. Then slowly pour syrup mixture into egg white beating all the while. Add tsp. of vanilla and walnuts when ready to drop from spoon on waxed paper.

Copper Pennies
2 cans sliced carrots or 2 pounds
1 tsp. garlic salt
1 onion sliced
1 green pepper sliced
1 can tomato soup
½ cup sugar
½ cup oil
¾ cup vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Drain carrots if you use canned carrots; or cook carrots and garlic salt in enough water to cover. Cook until almost done. Do not overcook. Drain. Let cool.
Mix dressing and pour over cooled carrots; let stand overnight.
Keeps for weeks in refrigerator.

Peanut Butter Cookies
1 cup white sugar
1 cup brown sugar
½ cup lard, shortening or butter
2 eggs
1 cup peanut butter
2 cups flour
1 tsp. soda dissolved in warm water
Bake at 375 for about 9-10 minutes or until done.

Pie Crust
2 cups flour
½ tsp. salt
2/3 cup shortening
Mix together and add about 3 Tablespoons of cold water until ready for rolling.

1½ cups flour
1/3 cup lard, shortening or butter
Pinch of salt
Mix all that dry.
Add 4 tsp. of baking powder. Then add just enough milk to give it a soft consistency and mix it up with a spoon. Bake at 350 degrees for 20-30 minutes.

Oatmeal Cookies
1 cup butter or lard
2 cups sugar
3 cups flour
1 cup chopped nuts
½ cup chopped raisins
2 eggs
2 cups oatmeal
½ tsp. soda dissolved in ½ cup sweet milk
Bake at 350 for about 10-12 minutes or until done.

Filled Oatmeal Cookies
1 cup shortening
1 cup brown sugar
½ cup sour milk
1 tsp. baking powder
½ tsp. baking soda
2 cups oatmeal
2 cups flour
1 tsp. vanilla
Roll and cut into circles. Bake at 350 for about 10-12 minutes or until done.
1 cup raisins, 1 cup sugar, 1 cup water, 1 tsp. flour. Cook until thickens. Put the filling on top of one cookie and then put another on top to make a sandwich cookie.

Feather Cookies
1 cup white sugar
1 cup brown sugar
½ cup butter
½ cup lard
2 eggs
½ tsp. salt
1 tsp. lemon extract
1 tsp. vanilla
1 tsp. cream of tartar
4 cups flour
¼ cup boiling water, put in 1 tsp. soda.
Mix just as given, roll in small balls. Take glass and dip in sugar and make marks with forks. Bake at 375 for about 8-10 minutes or until done.

Apple Pie
Make your own crust or see crust recipe on another page. Flour bottom of pie pan. Slice 6 or 7 apples. (I prefer McIntosh or Cortland.) Use ¾ cup sugar and a little flour and make layers in pan with flour, apples, cinnamon, flour, apples, cinnamon etc. until you come to the top of the pie heaping them as they will bake down.
Then make topping of ¾ cup brown sugar, ¾ cup flour and 1/3 cup margarine. (Put cookie sheet under the pie when you bake it in case it goes all over the oven.)
Bake at 375-400 degree oven for 30-35 minutes.

Tomato Juice
Use an 8 qt. kettle ¾ full of tomatoes.
½ cup sugar
2 tsp. salt
Few sticks of celery
1 good sized pepper
1 onion
Cover with water.
Add some parsley, boil for ½ hour. Put through colander and
Put in jars.

Clover Leaf Buns
1 cup hot water
¼ cup sugar
1 tsp. salt
6 Tablespoons shortening
1 cake yeast
2 Tablespoons warm water
1 egg, well beaten
3½- 4 cups flour
Combine hot water, salt, shortening and sugar. Add egg, add half of the flour. Beat well. Form in clover leaf in muffin tins. (i. e. put 3 small balls together in one muffin tin). Bake at
350 for 20-25 minutes.

4 eggs
Salt, pepper, nutmeg
1 cup water
1 tsp. baking powder
Enough flour so the dumplings stay together to drop.

Hazel Graveen

Molasses Cookies
1 cup of Brown Sugar
1 cup of Bacon Grease
1 cup of Molasses (green label)
1 cup of Buttermilk
1 Tabsp. of Soda
1 tsp. Salt
1 tsp. Cinnamon
1 1/2 tsp. Ginger
1/4 tsp Cloves
4 cups of Flour for a soft dough. Add more if needed.
Roll out on floured board and cut with cookie cutters.
Bake at 325 for 10 minutes. Do not over bake.

Apple Crisp
Peel and slice 6 Large Apples.
Sprinkle with Sugar and Cinnamon and Dot with chunks of Oleo.
1/2 cup of Oleo
1/2 cup of Brown Sugar
1 cup of Flour
1/2 tsp of Salt.
Mix as pie crust and spread over apples.
Bake 360 for 1 Hour.

POPPY SEED CAKE - Hazel Graveen,

Soak 1/2 C. Poppy Seed in 1 C. Milk over night or 5 - 6 hours. Cream 1 1/2 C. Sugar 2/3 C. Shortening. Add 1 Egg Yolk and 1 tsp. Vanilla. Sift 2 1/4 C. Cake Flour and 2 tsp. Baking Powder, 1/2 tsp. Salt. Alternate Flour and Milk mixture into Shortening mixture. Beat 4 Egg Whites stiff but not dry and fold into cake mixture. Pour into two greased and floured round cake pans. Bake at 350 for 45 minutes, approximately.

FILLING - In Saucepan mix 1 1/2 C. Sweet Milk, yolks of 3 Eggs,1/3 C. Sugar and 2 T. Corn Starch. Bring to Boil to Thicken.

7 MINUTE FROSTING - 2 Egg Whites. 4 T. Cold Water, 1/2 t. Cream of Tartar. Put all ingredients in double boiler top, over hot water. Beat at once with egg beater until thick. When nearly finished Marshmallows may be added. Add 1 tsp. Vanilla.

1 Baked Pie Shell. In pan combine 3 T. Corn Starch, 1 Cup of Cold Water, 1 C. White Sugar, 1 T. Lemon Juice, 1 tsp. Red Food Coloring or Red Sugar, pinch of Salt. Bring to Boil, stirring until Thickened. Fill Pie Shell with 3 C. Strawberries and pour Sauce over. Refrigerate if sauce doesn't thicken.

Sift 1 cup Enriched Flour, 1/2 t. Salt, 1 1/2 t. Baking Powder; Add 1/2 C. Milk, and 2 T. Melted fat or salad oil to make a soft dough.
Drop dumplings from spoon into boiling sauerkraut. Cover tightly and steam without lifting cover 12 to 15 minutes. Makes 4 to 5 servings

BON BONS - Hazel Graveen

1 Can Eagle Brand Milk, sweetened
2 Cups Powdered Sugar
1/2 Pound Melted Oleo
1 Pound Flaked Coconut

Form into small balls on cookie sheet. Chill or Freeze.
Dip into Chocolate.

Melt over low heat:
1 Pound Bar Hershey's Chocolate, 1 Bag Semi Sweet Chocolate Chips, 1/4 bar Parafin.


2 Cups of Peanut Butter
1 Lb Powdered Sugar (3 1/2 Cups)
1/2 Cup of Butter or Oleo
2 Cups Rice Krispies
Cream Peanut Butter and Oleo. Add Sugar and Cereal.

Mix with fork then with hands. Roll into small balls and chill dough.
Dip in Chocolate mixture like Bon Bon's dip.


Combine 22 Kraft Caramels and 2 T. Heavy Cream in top of double boiler. Let dissolve over heat. Stir enough to mix, remove from heat but keep warm.

Cream 1 C. Shortening, 3/4 Cup of Brown Sugar firmly packed and 3/4 C. White Sugar.
Add, 2 Eggs well beaten, 1 T. Soda dissolved in 1 T. Hot water, 1 t. Vanilla and dry ingredients: 3 C. Flour sifted, and 1/2 tsp. Salt. Chop finely 3/4 C. Walnuts. 1/4 Cup Poppy Seed.

Roll a tsp. of dough into a ball, place 1/2 t. Caramel in impression, bring dough over top and roll in chopped nuts. Press center again and place 1/4 t. Poppy Seed in this. Place 2 inches apart on greased cookie sheet. Bake 15 minutes, 400o. Makes 3 1/2 dozen.


1 Cup Brown Sugar, 1 Cup Molasses, 1 Cup Bacon Grease, 1 Cup Buttermilk, 1 t. Salt, 1 T. Ginger, 3/4 T. Cinnamon, 1/2 t. Cloves, 1 T. Soda, 4 to 5 Cups Flour.

Mix thoroughly, Refrigerate or Freeze overnight. Roll out thin and cut out 2 inch round shapes.
Bake 15 minutes, 375o.

OLEO COOKIES - Hazel Graveen

Melt 1 Pound of Oleo. Do not brown. Add 2 1/3 C. White Sugar, 3 Eggs, 1/2 t. Cinnamon, 1 T. Vanilla, 2 small t. Baking Soda dissolved in 1 T. Molasses. 5 Cups Flour, 2 Pkg, sliced Almonds.

Mix well and Roll in 4 Rolls. Refrigerate. Bake 10 minutes at 375o.


Cream 1 1/2 C. Oleo and 2 Cups Brown Sugar. Add 2 eggs, 1 1/2 Cup Salted Peanuts, 3 Cups Oatmeal, 2 1/2 Cups Flour, 1 t. Soda, 1 t. Baking Powder, 1 t. Vanilla, 1 Cup Corn Flakes. Mix in order given.
Drop by spoon on greased cookie sheet. Bake 7 to 10 minutes. 350o. Watch as they burn easily.


1 Cup soft Butter, 1/2 C. Sugar, 2 Egg Yolks, 1 t. Vanilla, 2 Cups, Flour, 1/8 t. Salt, 3 T. Poppy Seeds, 1.4 C. Grape Jelly.

Cream butter. Add sugar, egg yolks, vanilla. Beat until light. Add sifted flour, salt and seeds. Mix. Chill several hours. Form into 1 inch balls. Press in center with thumb. Bake 12 to 15 minutes at 375o on ungreased cookie sheet. When removed from oven press with thumb again. Cool and Store. Just before serving fill with grape jelly.

TURTLES - Hazel Graveen

Sift together 1 1/2 Cups Flour, 1/4 t. Soda, 1/4 t. Salt. Blend together 1/2 C. Oleo, 1/2 C. Packed Brown Sugar, 1 Egg and 1 Egg Yolk. (Save egg white). 1/4 t. Vanilla,1 1/8 tsp. Maple Flavoring.

Split Pecans in half and place rounded side up in groups of 3 on cookie sheet. (1 head and 2 for legs). Chill dough. Roll 1 t. Dough into small ball and dip bottom into Egg White and press onto Pecans. Bake 10 to 12 minutes. Do not over bake. Frost with melted Sweet Chunk Chocolate.

1 1/2 C. Milk, scalded and cooled. 3 Eggs, 1/2 C. Sugar, 1/2 C. Oleo, 1 T. Salt, 1 Pkg. Yeast, 5 1/2 C. Flour.

Cinnamon Rolls.
Combine ingredients after milk cools and mix and sponge like bread dough. Roll out thin, add cinnamon and sugar and roll up and cut into chunks. Place in buttered baking pans. Let raise double and bake 400o until brown. Frost with Powder Sugar Frosting.

Coffee Cake.
Place dough in pan, add cinnamon and sugar on top. Let raise and Bake. Frost with Powdered Sugar Frosting.

Fruit Rolls.
Roll out dough, put filling, Solo Fruit fillings, on top and roll up. Cut into 1 inch slices and place on buttered cookie sheet. Let raise and Bake. Frost with Powdered Sugar Frosting.

KALOCHES - Hazel Graveen
5 Cups Flour, 1 C. Oleo, 4 T. Sugar, 1 t. Salt. Mix like pie crust. Part in middle. Dissolve 1 Pkg. Yeast in 1/4 C. Warm water and 1 t. Sugar. Add Yeast, 2 Eggs, 1 C. Milk. Add flour so you can work it with your hands and its not sticky. Let Raise.

Roll out dough quite thin, Cut out circles with doughnut cutter or with a glass. Put generous amount of Oleo on a cookie sheet, dip each round in the oleo on both sides. Let raise. Make an indent in middle with a small glass, pressing as close to the cookie sheet without breaking dough.

Add prepared Solo Filling; Prune, Poppy Seed, etc. Thin filling with syrup. Let raise again and Bake 375o to 400o. Butter top of dough.


Beat 2 Eggs, add 2/3 C. Milk, 1/3 C. Water, 1/2 T. Vanilla, 1/2 t. Grated Lemon Rind. Add dry ingredients. 3/4 C. sifted Flour, 1/2 t. Salt. 1 t. Baking Powder, 2 T. Powdered Sugar.

ZUCCHINI BREAD - Hazel Graveen
3 Eggs slightly beaten, 1 2/3 C. White Sugar, 1/3 C. Brown Sugar, 1 C. Salad Oil, 2 C. Grated Squash, 2 t. Vanilla. Mix and Add 3 Cups Flour, 1. t. Soda, 1/4 T. Baking Powder, 3 t. Cinnamon, 1/2 C. Chopped Nuts. (Add 2 extra T. Flour)
Bake 1 hour at 350o. Makes 2 loaves.

Irene Galbraith

Irene's Swedish Meatballs.
1 Lb. Ground Beef
1/2 Lb Ground Pork
1/2 cup of Minced Onion
3/4 cup of fine dry Bread Crumbs.1 Tabsp. minced Parsley
1 1/2 tsp. Salt 1/2 Pepper
1 tsp. Worchestershire Sauce
1 Egg
1/2 cup of Milk
Mix together, Roll into Balls and Brown in Frying Pan.
Cover with 1 can of Mushroom Soup and 1/2 Cup of Milk

Sloppy Joes
1 lb. hamburger
1 green pepper – chopped fine
1 onion – minced
1 cup catsup
1 Tbsp mustard
1 Tbsp sugar
1 Tbsp vinegar
Brown meat, pepper, and onion.  Add other ingredients, and simmer at least 30 minutes.
Sloppy Joes – church (this was the version that seemed family size)
1-1 1/2 lb. hamburger
2 stalks celery
1/2 green pepper
1 diced onion
1 can Chicken Gumbo Soup
1/4 cup brown sugar
1/2 cup ketchup
1/4 c mustard
salt + pepper to taste, little chili powder + garlic powder
Corned Beef Bunwiches (this is what I think came from Irene)
12 oz can corned beef
1 cup shredded cheese
1/2 cup catsup
1/4 cup minced onion
1 tsp worcestershire sauce
Mix and fill buns.  Cover with foil.  Bake at 350F for 20 minutes.

Irene’s Oven Carmel Corn
8 cups of popcorn (popped)
1 cup packed brown sugar
½ cup real butter ( 1 stick )
¼ cup light corn syrup
½ tsp soda
Combine the brown sugar, butter, and light corn syrup in a saucepan. Cook until it begins to bubble. Cook for 5 more minutes after it begins to bubble. Do not walk away from the saucepan. It is possible for the ingredients to boil over the pan. Remove from heat. Add baking soda and stir until all is incorporated and foamy. Pour over popcorn. Make sure all the popcorn is coated with the sauce. Spread out on baking sheets. Bake @ 200 deg. For 1 hour, stirring every 15 minutes.

Irene’s Chop Suey
1 lb. of lean pork diced
1/8 cup canola oil
3 stalks of celery diced
1 large onion diced
¼ cup soy sauce (more or less depending on your taste)
Salt and pepper to taste
1 can sliced water chestnuts
1/8 cup---1/3 cup flour for thickening agent
2-3 cups water
1.5 cups of raw rice cooked in 3 cups of water.
Chow mein noodles
Brown the diced pork in a 4 quart pressure cooker or similar pan. When all the pork is browned, add the celery, soy sauce, 2 cups water, water chestnuts, and onions. Pressure cook for 15 min. The pork will be tender and the onions and celery cooked. (If you do not have a pressure cooker, put the pork, soy sauce, onions, 2 cups water, water chestnuts, and celery in a covered pan and cook until tender. Thicken to desired consistency with flour dissolved in water. Use a wisk to make sure the gravy does not have any lumps. Adjust the seasoning with salt and pepper. Serve over cooked rice. Sprinkle chow mein noodles on top.

Irene’s Hard Molasses Cookies
¾ cup shortening (Crisco or Canola oil)
1 cup sugar + ½ cup sugar to roll the individual balls of dough in.
¼ cup molasses
1 egg
2 cups flour
½ tsp cloves
½ tsp ginger
½ tsp salt
1 tsp cinnamon
Combine room temperature shortening, 1 cup sugar, egg, and molasses in a mixer and beat well. Add flour, salt, cloves, ginger, and cinnamon. Mix well until the dry ingredients are well incorporated.
Chill for 1 hr. Form the dough into 1 in. balls. Roll around in the ½ cup of sugar. Place on a greased baking sheet. Bake 10-12 min. @ 350 deg. Makes approximately 36 cookies.

Yellow Cornmeal Cereal
2 Cups of milk
1/2 to 2/3 Cup Cornmeal
Fill with water or milk to make 1 cup
Add cornmeal to mix to 1 Cup of milk
2 T. sugar
Cook until bubbly stirring constantly.
Pour onto plates and Place 1 teaspoon of butter in middle of cereal.

4 Cups of quick Oatmeal
Heat oats in ungreased 9" x 13" pan in oven at 350 for 10 minutes
Mix together 1/3 Cup of each of the following:
Brown Sugar, peanuts, wheat germ, coconut, sesame seeds and vegetable oil, add 1/4 Cup of Honey and 1 tsp. vanilla
Add mixture to oatmeal
Bake 20 minutes stirring often to brown evenly.
Add raisins if desired.

2 Cups of Flour, 3 tsp. Baking Powder, 1 tsp Salt, 2 T. Sugar, 2 eggs, 1/12 Cup Milk
6 T. melted shortening.
Separate the eggs. Beat egg whites. Mix all ingredients and fold in egg whites at end.

Cabbage Rolls
Core Cabbage and set whole into boiling water 5 to 10 minutes.
Combine 1 lb. ground meat, 1/2 tsp salt, 1/4 tsp. peer, 1 Cup of cooked Rice, 1/4 Cup Milk. Roll Cabbage leaves around meat. Brown Rolls. Sprinkle with Brown Sugar. Add hot water. Bake 40 minutes.
Can cut up leftover cabbage and layer on top with more brown sugar.

Dandelion Wine
1 quart dandelion blossoms, 1 gallon water, 3# sugar, 1/2 pkg. dry yeast, 1 orange, 1 lemon, few raisins.
In earthen crock put in blossoms. Add 2 gallon boiling water. let stand for 2 days then drain off liquid. Boil liquid to kill bacteria. Add sugar, orange, lemon and raisins.
Cool. Put in yeast. Put crock in a cool place and let it ferment until it stops working. Strain wine, bottle and cap.
(Syphon with a very thin plastic hose to get rid of sediment. Age 2 years.

Candy Covered Peanuts
3/4 c. sugar
1/2 c. water
1 lb. peanuts with red skins
Bring sugar and water to boil in a heavy fry pan over medium heat.  Add the peanuts and stir until dry  Peanuts will look sugary.  Put on ungreased cookie sheet and bake 30 minutes at 325.  Stir several times while baking.
Shred cabbage.  Mix 3 tablespoons salt with 5 pounds cabbage.  Let stand a few minutes.  Mix with hands to avoid bruising the shreds.  Then pack in crock.  Leave 4 inches of space at top of crock.  Put 2 tall kitchen plastic bags together and fill with water to fit snugly against the cabbage and sides of container to prevent exposure to air.  Only water enough to be level with the top of your crock.  Store at room temperature for 3 weeks.  Absolutely no odor from this.  To process, heat to simmering (do not boil). Pack in jars to 1/2 inch from top.  Process in water bath - 15 minutes for pints (20 for quarts).  Start timing as soon as the hot jars are placed in the boiling water.

Mary J. Webb

Makes approximately 4 dozen cookies
¾ cup butter at room temperature
¾ cup Crisco at room temperature
3 cups light brown sugar
3 eggs
3 tsp vanilla
4 ¾ cups all purpose flour
1 small package vanilla instant pudding
3 tsp baking powder
1 ½ tsp baking soda
½ tsp cream of tartar
½ tsp salt
1 cup Heath toffee bits
1 cup finely chopped pecans
White sugar to roll tops of cookie in before baking
Mix together butter and Crisco. Add sugar and beat until light and fluffy.
Beat in eggs one at a time. Add vanilla.
Wisk together dry ingredients and add slowly to creamed mixture until almost mixed.
Mix in toffee and pecans.

The Beale AFB Thrift Shop volunteer that gave me this recipe scoops the cookies and puts them in the freezer to chill for several hours. I used her other suggestion to put the dough on large pieces of wax paper and I rolled the dough in two lengths about 12” long each. Leaving the wax paper protection around the long rolls, I refrigerated overnight and sliced them the next morning and baked them. Rolled the tops in white sugar and placed them on baking sheet with parchment paper.
Bake at 350 degrees about 11 minutes.

Carrot Recipe from White House Cookbook
Cook 1 lb. of baby carrots.
Combine 2 T. melted margarine, 1 T Dijon mustard, 1 T. Honey, 1/4 tsp. ground allspice and nutmeg.
Pour over drained carrots.

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter or margarine **
4 squares unsweetened chocolate **
2 cups sugar
4 eggs
½ cup chopped nuts – I used almonds 
Powdered sugar – to roll cookies in prior to baking

Mix flour, baking powder, and salt together.  Melt butter and chocolate in saucepan over very low heat.  Remove from heat and cool slightly.  Blend in the sugar.  Add eggs, one at a time, beating well after each.  Stir in chopped nuts and dry ingredients.  Mix well.  Chill a couple of hours which will make rolling dough in powdered sugar easy.  I think refrigerating the dough is a must on this recipe.  Between the batches I put the bowl back in the refrigerator.

Shape cookie dough into balls and roll in powdered sugar and place on greased baking sheet.  Bake at 340 – 350 degrees for about 10 minutes.  I remove from oven and let sit on baking sheet for about two minutes and move to finish cooling on wire rack.

** I eliminated the 4 squares of chocolate and put in ¾ cup of Hershey’s cocoa and ¼ cup margarine.  Thus, total margarine in the recipe is ½ cup.

1 package or 1 Tablespoon of dry yeast
1 cup very warm water (about 120 degrees)
1 – 2 Tablespoons sugar
1 Tablespoon olive oil or canola oil (I prefer olive oil)
1 Teaspoon salt
3 cups approximately of flour

Sprinkle the yeast and sugar on top of the warm water and it will form a sponge in about 5 minutes.  Then add the remaining ingredients and knead the dough.  Cover and let rise in a warm spot.  Roll out and add favorite toppings and bake.

PIZZA STONE – When using a stone, heat the stone at about 490 degrees for 6 or so minutes.  I use a wooden PIZZA PEEL and put plenty of corn meal on the pizza peel.  I roll out the dough using flour and then place the dough on the peel and add all the ingredients.  Just prior to gently shifting the pizza off the peel and onto the hot stone in the oven, I sprinkle corn meal on the stone itself.  Do not put flour on a pizza stone – it will burn.  Do not cut the pizza on the stone.  When it bakes in approximately 7 minutes, just take a cookie sheet and slide it from the stone to the cookie sheet or another surface and cut for serving.

Do not wash the stone with anything except warm water.  Detergents will soak into the stone.

This recipe came from my sister Nancy and it is the best flavor pizza dough I’ve found.  It is possible this originated with Aunt Adelaide Heller.

Nancy Galbraith

Pizza Dough
1 T. yeast dissolved in Cup of warm water, 1 T oil, 1 T. sugar, 1 tsp salt, 3 level Cups of Flour.
Mix together and knead for 5 minute, Let stand for 15 minutes. Punch down and roll out thin for Pizza. Cut into 12 strips for bread sticks.

4 Eggs,
1 3/4 Cups of Milk (I use skim)
6 slices diced bacon (I use turkey bacon)
1/3 Cup of Parmesan Cheese
1 diced medium onion
Salt and Pepper
1/2 Cup Cheese (I use Mozzarella.)
Mix Well and pour into Pie Crust. Bake at 425 for 15 minutes then at 350 for 30 minutes or until table knife comes out clean.

Oriental Sesame Dressing
Put all in a blender and process until smooth.
1 Cup crushed pineapple = juice
3 T soy sauce
1 tsp toasted sesame oil
2 T. toasted sesame seeds
1 tsp, garlic
1/2 tsp grated ginger
5 T brown sugar
2 T oil

Patty Galbraith

Real Cake Recipe
4 T flour, 4 T. Sugr, 2 T. cocoa, 1 egg, 3 T milk, 3 T. oil, 3 T chocolate chips (optional), a small splash of vanilla.1 Large Coffee Mug
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add chocolate chips and vanilla and mix again.
Put mug into microwave and cook for 3 minutes at 1,000 watts. The cake will rise over the mug but don't be alarmed. Allow to cool. (And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night.)

Fudge Cake
Mix: 1/2 Cup of liquid vegetable shortening, 1 Cup of Water, 2 Cups of Sugar, 1 tsp vanilla, 2 eggs.
Add: 2 Cups of Flour, 4 oz (1/2 cup of cocoa, 1 tsp salt, 1 tsp baking powder, 1 tsp soda, 1/2 cup of milk. Blend until smooth. Bake 350. 35 minutes.

Bean Bake
1/2 lb. ground beef (fried and drained), 1/4 # fried, diced bacon, I large onion diced, 1 48 oz. can Randall's Mixed beans. 1/2 Cup catsup, 1/4 cup white sugar, 1/2 cup brown sugar, 1 T molasses.
Saute the onion until tender, Add the rest and simmer for 15 minutes.
Alternate for mixed beans can use Bush's Pork and Beans, 1 can butter beans drained, 1 can kidney beans, drained.

Marion Spindler

Marion's Cranberry Cake Dessert with Hard Sauce
Mix as for pie crust
1 1/2 Tabsp. Soft Butter
1/2 cup of Sugar
1 cup of Flour
1/2 tsp. Salt
1 tsp. Soda
Add 1 Cup of Cranberries
Add 1/2 cup of Condensed Milk. Only mix until moistened. Very Crumbly.
Bake 350 for 30 minutes

Hard Sauce
2 Tablsp. Butter
1 cup of Sugar
1/2 cup of Condensed Milk
Just Heat

1 cup sugar
1/2 cup shortening (Marion and I use butter)
1/2 tsp soda
1 Tbsp baking powder
1 Tbsp cinnamon
1 egg
1/2 cup warm coffee
1 1/2 cup flour
2 cups apples (or rhubarb)
Streusel mix:
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup chopped nuts
Grease and flour 9x13 pan.  Prepare as usual for cakes, creaming butter with sugar, then adding the egg.  Combine the flour, soda, baking powder and 1T cinnamon dry ingredients and add alternately with coffee.  Then stir in apple (or rhubarb) and pour into prepared pan.  Sprinkle streusel mix over the batter.  Bake at 350 degrees for 30-45 minutes.   

Marion's Layer Cookie
Cream...1 cup of Butter and 1 cup of Sugar
Add 2 cups of Flour, 1/2 T Baking Powder and some Salt.
Press into Cookie sheet and Bake 20 - 25 minutes at 350.
Filling...Boil to soft ball stage:
1/4 cup of Butter
1/3 cup of Light Cream
1 cup of Sugar
Beat until creamy and Pour over baked crust.
Melt 1 pkg. of Chocolate Chips and spread over top with chopped walnut meats on top.

Strawberry Pretzel Dessert
First layer
2 Cups crushed Pretzels, 1 T Sugar, 3/4 Cup of Butter.
Second Layer
8 oz. pkg softened cream cheese, 1 cup sugar, 8 oz container whipped cream
Third Layer
2 - 3 pkgs,strawberry gelatin, 2 cups pineapple juice, 2 10 oz boxes frozen strawberries.

Mix pretzels, sugar and butter and press into a 9" x 13" pan.
Combine cream cheese and sugar until smooth. Fold in Cool Whip. Spread over pretzel base. Dissolve Jello in Hot pineapple juice. Add strawberries. Chill until partially set, then pour over cream cheese mixture. Chill entire for at least 2 hours.

Delicious Quick Bread
1 1/2 c. milk, scalded
2/3 c. Grape Nuts
1 egg
3 T. shortening
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
2/3 c. packed brown sugar
Pour hot milk over Grape Nuts and shortening.  Cool.  Mix in egg.  Add dry ingredients to cereal mixture.  Stir only to dampen flour.  Pour into greased and floured bread pan.  Bake at 350 for 55 to 60 minutes.
Fruit and Nut Bars (Similar to Granola Bars)
3 c. quick cooking oats
2 c. flaked coconut
1 c. sliced almonds
1/2 c. coarsely ground walnuts
1 c. golden raisins
1/2 c. chopped pitted dates
1/2 c. chopped dried apricots
1/2 c. flour
1/2 tsp. salt
3 eggs, slightly beaten
3/4 c. honey
1/3 c. cooking oil
Sprinkle oats, coconut, almonds and walnuts in large roasting pan.  Bake at 350 for 18 minutes or until toasted, stirring once.  Cool.  Combine oat mixture and rest of ingredients and mix well.  Press into a 15 1/2 X 10 1/2 X 1 inch jelly roll pan.  Cut into bars while warm.  May be stored, wrapped in foil, up to 2 weeks.  Makes 32 bars.
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 T. sugar
4 T. shortening
1 egg
1/2 c. milk
Mix first five ingredients as pie crust.  With a fork, mix the egg and milk; add to dry ingredients.  Shape with hands as flat biscuits or roll.  Bake at 350 for 20 minutes.
Cherry Salad
1 can sweetened condensed milk
1/4 c. lemon juice
1 can crushed pineapple, drained
1 can cherry pie filling
1 container Cool Whip (8 oz.)
Bananas and marshmallows to suit taste
Mix thoroughly, but gently.  If you put the lemon juice over the bananas first they will not turn brown.  Refrigerate or freeze.
Asparagus Baked Dish
1 qt. asparagus (No. 2 can)
1 c. grated cheese
2 c. potato chips, crushed
2 c. med. white sauce
Layer in 3 quart casserole dish, starting with and ending with chips.  Bake 1 hour at 350.
Egg Souffle
6 slices bread, cut in cubes
1/2 c. grated cheese
1 pkg. (12 oz.) smokies, or ham
9 eggs, beaten
1 tsp. dry mustard
1 1/2 tsp. seasoned salt
2 c. milk
Butter a glass (8x13 inch) cake pan.  Arrange ingredients in order given.  Refrigerate overnight.  Bake in 325 oven 45 minutes.  Serve with red spiced apple rings and parsley for color.
Marinade for Beef
3 1/2 to 4 lbs. chuck steak, 1 1/2 inches thick
3/4 c. maple syrup
1/2 c. soy sauce
1/4 c. vinegar
1/2 tsp. garlic salt
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
Mix ingredients together and pour over steak.  Marinate 4 to 6 hours or overnight.  Grill steaks over medium coals or oven broiler.
Angel Food Pie
4 1/2 T. cornstarch
3/4 c. sugar
1 1/2 c. boiling water
3/8 tsp. salt
3 egg whites
3 T. sugar
1 1/2 tsp. vanilla
1/2 c. whipping cream
Grated chocolate or nuts
Baked pie shell
Mix cornstarch and sugar in top of double boiler.  Add boiling water and cook until thick and clear.  Add salt to egg whites and beat until stiff.  Add 3 tablespoons sugar and vanilla, beating until egg whites are creamy.  Pour hot cornstarch mixture slowly over egg whites, beating continuously.  Cool slightly and fill shell.  Cover with whipped cream and sprinkle chocolate or nuts over top.  Chill 2 hours before serving.
Pear Melba
3 (29 oz.) cans pear halves
3 (10 oz.) pkgs. frozen raspberries
1 c. heavy cream, whipped
1/4 c. sugar
1 tsp. vanilla
Thaw raspberries.  Drain pears and arrange 2 halves in each dessert dish.  Spoon raspberries and juice over pears.  Whip cream, adding sugar and vanilla.  Spoon over fruit.  Makes 12 servings.
Coconut Bon Bons
2 1/2 c. coconut
3/4 c. white corn syrup
Heat syrup - do not boil.  Pour over coconut.  Set aside for 1 hour.  Make balls and refrigerate for 1 or 2 hours.  Dip in chocolate or almond bark.
Oriental Cremes
2 c. sugar
1 c. water
1 T. light corn syrup
1/4 tsp. glycerin (get at drug store)
1 egg white, beaten stiff
1 tsp. vanilla
Combine sugar, water and syrup; boil, stirring constantly until sugar is dissolved.  When the mixture boils, add glycerin.  Reduce heat and cover for 3 minutes to wash down sugar crystals.  Uncover and cook without stirring to 240 degrees.  Remove from heat.  Rinse a large heat-proof platter - anything but plastic - with water.  Pour mixture on platter.  Cool to lukewarm.  Drop vanilla in center.  Spread beaten egg white over top.  Beat until fondant is white.  Knead to remove any lumps.  Shape into 40 balls and dip in chocolate. 
Peanut Butter Cups (Like Reese's)
1 c. peanut butter
1/2 stick butter
1 c. powdered sugar
1/3 c. brown sugar
Melt peanut butter and butter together.  Add the sugars.  Line a 12x8 inch cake pan with Glad wrap and press candy out evenly.  Melt dipping chocolate, or chips, and spread over the top.  When dry, tip the candy out on another piece of Glad wrap and spread chocolate on that side.  Cut in pieces before the chocolate is entirely set.  If chocolate is cold it breaks badly.

Armella Gordee

Swedish Rye Bread
1 cake of Yeast - dissolve in 1/2 cup of warm water
2 1/2 cups of Water
1 lemon rind, grated
2 Tblsp Anise Seed
2/3 cup of Brown Sugar
2/3 cup of Molasses
2 Tblsp Lard
2 Tablsp Salt
Boil together, let cool, add yeast
Knead in 4 cups of Rye Flour.
Let rise overnight.
In morning add about 7 cups of White Flour. Let rise until double.
Put into Round Pans. Let Rise and Bake 375 degrees for 45 minutes.

Armella's Green Tomato Pie
3 cups sliced Green Tomatoes
1 1/3 cup of Sugar
1 Egg
3 Tabsp. of Flour
3 Tabsp. Lemon Juice or 2 Tabsp. Vinegar
3/4 tsp. Cinnamon
1/4 tsp. Salt (Don't Forget)
3 Tabsp. Butter
Combine. Bake in unbaked pie shell 30 minutes at 350 degrees.

Armella's Sour Milk Pie
1 cup of Sour Milk
3/4 cup of Sugar
1 Egg
1 T. Flour
1 cup of Raisins
1 T. Vinegar
Cinnamon, nutmeg and salt
Blend into unbaked crust and Bake 350

Armella's Oatmeal Cookies
Beat 1 Egg and 1/4 cup of Milk
1 cup Oil
1 cup Sugar
2 tsp. Cinnamon
1 Tabsp. Molasses
1 tsp. Salt
1 tsp. Soda
2 1/2 cup of Flour
2 1/2 cup Oatmeal
Bake 350 or 375 for 10 minutes

Armella's Puppy Chow
2 Pounds of White Chocolate, melted
2 cups of Rice Krispies
2 Cups of Cherrios
2 Cups of Golden Grahams
1 10 oz can of Peanuts

Armella's Cheese Balls
2 8oz pkg, Cream Cheese
8 oz can Crushed Pineapple, drained
1/2 cup diced green pepper
1 tsp. minced Onion
1 tsp. Seasoned Salt
Fresh Chopped Parsley
2 Cups Chopped Pecans

Armella’s Bar-B-Que
1 lb. ground beef
½ cup chopped onion
¼ cup chopped green pepper
¼ cup chopped celery
an 8 oz. can of tomato paste
¼ cup catsup
1 Tablespoons sugar
1 Tablespoon of vinegar
1/8 tsp. pepper

Armella's Barbecue Hamburg
1-1 1/2 lb ground beef 
1 cup diced onion
1/2 diced green pepper
1 stalk diced celery
15 oz can of tomato sauce
1/2 cup catsup
2 tab mustard
Dash of Worcestershire sauce
2tab sugar

Brown beef, drain fat, add onions and cook until tender. Add the rest the rest of the ingredients and simmer for 10 minutes. 

Pizza Crust
1 cup warm water
2 heaping T. lard
1 pkg. dry yeast
1/4 tsp. salt
4 cups flour
Makes 4 cookie sheets!
Best Applesauce Cake
3 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 T. cloves
1 T. nutmeg
1 c. butter
1 1/2 c. sugar
2 eggs
2 c. applesauce
1 c. raisins
1/2 c. nut meats
Cream sugar, lard and eggs.  Add dry ingredients with applesauce alternately. 
Topping: Combine 1/2 c. sugar, 2 T. flour and 2 T. soft butter.  Sprinkle over cake before you bake, then it is frosted.

Springerle from Adelaide Heller
Beat with a heavy duty mixer for 15 minutes:
4 large eggs
Add, a little sugar at a time and beat for 15 minutes:
1 pound confectioner’s sugar
¼ tsp. salt
1 tsp. vanilla
10 drops of anise oil
1 tbsp. soft butter
1 tbsp. honey
Sift together and add slowly until mixed:
4 cups flour
1 tsp. baking powder

Let dough rest for 30 minutes, then knead into a ball. Put into a plastic bag and put in refrig for a couple hours.
Remove about ¼ dough. Roll out ½ inch thick with a regular rolling pin. Flour the top of the dough and the springerle rolling pin and press the pin onto the dough to roll to ¼ inch thick. Cut apart with pastry cutter. Place on ungreased baking sheet and set out uncovered overnight on the dining room table.
Bake 225 degrees for 45 minutes. Store in airtight container.