Soft Caramels

Soft Caramels

2 cups sugar
2 cups whipping cream
2/3 cup white caro syrup
1 cube butter
1 cups, coarsely chopped (optional)

Mix sugar, syrup and butter and one cup of cream, boil to soft ball temp/stage.  Then add the other cup of cream and cook to hard ball temp/stage.  If you like a little softer caramel, cook to only a firm ball temp/stage. Add nuts, optional.  Pour into a buttered dish until they are cool (ok to put in fridge).  Then cut into squares and wrap into wax paper.

Recipe Source: Lillian Ulmer

Spanish Peanut Brittle

Seriously the best peanut brittle out there.  You have to follow the recipe to a "T" though, or it won't be nearly as good.  Try this, you won't ever want another kind of peanut brittle.

Spanish Peanut Brittle

1 1/4 cups sugar

1/2 cup white caro syrup

1/2 cup water - scant

pinch salt

1 1/2 cups raw Spanish peanuts

1 3/4 tsp baking soda

3 TB butter - soft

In a heavy saucepan and with a wooden spoon, mix together the sugar, salt, caro syrup and water.  Turn to high heat and stir until sugar dissolves.  Cook, no need to stir, until the syrup spins a thread.  Butter a cookie sheet.  

Mix your softened butter and baking and soda well (make sure this is ready to go prior to syrup spinning a thread).  Set aside.

Once syrup spins a thread, add the peanuts and continue cooking and stirring until the peanuts start "popping" open.  Cook just until tan, don't let it get too dark.

Remove from the and add soda/butter mixture.  Fold it in quickly and only stir until butter is melted.  Quickly pour onto a cookie sheet.  DO NOT SPREAD, DO NOT TOUCH PAN, DO NOT BUMP.  Just let the candy sit untouched until cool and then break into pieces.  PURE HEAVEN.

Recipe Source: Lillian Ulmer

Grandma's Whole Wheat Bread

This wheat bread recipe is one that my Grandma Ulmer has used through the ages.  It's her favorite and comes from a super old Better Homes and Gardens cookbook.  I'm going to make it for the first time today and will probably test the ratio of white to wheat flour over subsequent bread makings. 

Grandma's Whole Wheat Bread

Makes 2 - 9 1/2 x 5" loaves or 3 8x4" loaves

1 package active dry yeast

2 cups warm water (110 degrees)

2 TB granulated sugar

2 tsp salt

4 cups sifted enriched white flour

1/2 cup hot water

1/2 cup brown sugar

3 TB shortening

4 cups whole wheat flour

Soften (proof) yeast in the 2 cups of warm water, about 10 minutes.  Add 2 TB granulated sugar, salt and 4 cups of white flour to the yeast/water.  Beat until mixture is smooth.  Let the dough sit in a warm place (82 degrees) until it is light and bubbly, about 1 hour.

Meanwhile, combine the 1/2 cup hot water with the brown sugar and shortening.  Stir and cool to lukewarm.  Add to the yeast-flour mixture after it's light and bubbly.  Now add 4 cups of wheat flour and mix until smooth.  Knead until smooth by hand or in your stand mixture.

Place the dough in a greased bowl and turn over to grease surface.  Cover and let rise in warm place till double. Knead down the dough.  Cut dough into equal sizes, depending on the loaf pans you're using (2-9x5 or 3 8x4).  Shape each portion into a ball and cover and let rest about 10 minutes.  Roll to rectangle.  Break bubbles in the surface.  Roll dough towards you. Seal after each roll with the heel of hand.  Seal the end of the rolls by folding under the dough.  Place dough in lightly greased pan.  Cover and let double in size.

Bake bread in a 375 degree oven for 50 minutes.

Recipe Source: Lillian Ulmer/Better Homes and Gardens

Rolls

I never can remember where I got a recipe several months after the fact.  I need to do a better job of documenting the good, and the not so good, here on my blog so that I can keep track.  I made some dinner rolls months ago and they were delicious, and I went to try and find which recipe it was and I took me 20 minutes of searching.  So I'm documenting this deliciousness this time.

The rolls come from Brown Eyed Baker, they are her Sweet Dinner Rolls and they are VERY good.  I'm going to make them again for Ethan and Addison's birthday, since they requested rolls for dinner.  Nothing else, just rolls.  Actually, Ethan requested rolls AND bacon.  Strange children of mine...

Poppy Seed Cake

Poppy Seed Cake

Cake:

3 eggs

1 1/8 cup oil

2 1/4 cup sugar

1 1/2 cup milk

3 cups flour

1 1/2 tsp salt (scant)

1 1/2 tsp baking powder

1 1/2 tsp almond flavor (I'm assuming extract)

1 1/2 tsp vanilla extract

1 1/2 tsp butter extract

1 1/2 TB poppy seeds

Glaze:

3/4 - 1 cup powdered sugar

1/2 tsp of each: butter extract, almond extract, vanilla extract

Milk

For the cake: Preheat oven to 350 degrees.  Grease two regular size loaf pans, or 6 tiny ones.  Beat together oil, eggs, sugar and milk.  Add flour, baking powder and salt.  Add flavoring and poppy seeds, stir until fully incorporated.  Pour into prepared pans and bake 45 minutes, or until toothpick in center comes out clean.  Remove from the pans while still warm and drizzle glaze over each.

For the glaze: Blend together all the ingredients and add enough milk to make thin for glazing.

Recipe Source: Lillian Ulmer/Dorothy

Pumpkin Cookies with Frosting

Pumpkin Cookies with Frosting

These cookies are delicious.  I added a cup and half of chocolate chips and a 1/4 tsp of pumpkin pie spice to them and ommitted the nuts.  The texture is more along the lines of an applesauce cookie, it's a fluffy, soft and light cookie.  Since I added the chocolate chips I opted not to make the frosting, but I'm sure that would be good too.

Cookies:

1 cup butter, room temp

1/2 cup sugar

1/2 cup brown sugar

1 cup canned pumpkin

1 egg

1 tsp vanilla

2 tsp cinnamon

1 tsp baking soda

2 cups flour

1/4 tsp salt

1 tsp baking powder

3/4 cup chopped nuts, optional

Frosting:

3 TB butter

1/2 cup brown sugar

1/4 cup milk

1-2 cups powdered sugar

For the cookies: Preheat oven to 350 degrees.  Cream together the butter and sugars until fluffy.  Blend in the pumpkin, egg and vanilla.  Add flour, soda, baking powder, salt, cinnamon and nuts and mix.  Drop by the TB onto an ungreased cookie sheet.  Bake for 10-12 minutes.  Cool before frosting.

For the frosting:  In a medium saucepan, heat together the butter and brown sugar until bubbly.  Cook, stirring constantly, for one minute.  Beat in milk and blend in the powdered sugar to spreading consistency.  Frost cooled cookies.

Recipe Source: Lillian Ulmer

Raisin Filled Cookies

Raisin Filled Cookies

*10 dozen cookies

Cookie Dough:

2 cups butter

2 cups sugar

2 cups brown sugar

1 tsp vanilla

4 eggs

5-8 TB milk

7 cups flour

2 tsp baking soda

1 tsp salt

Filling:

3 cups raisins

1 TB cornstarch

1 cup nuts, chopped

1 cup water

3/4 cup sugar

2 TB lemon juice

For the cookies: Mix all ingredients together and form into 3 log rolls.  Freeze.  Slice thin and put together with filling. Bake at 400-425.

For the filling: Grind raisins.  Combine all ingredients and boil in saucepan.  Do not let stop boiling.

NOTES: This recipe has very little to go on. It's really vague and I'll have to try and get more clarification from my Grandma before attempting.  Either that or just wing it and see what I come up with.

Recipe Source: Lillian Ulmer/Alta Hill

Deep Dark Chocolate Fudge Cookies

Deep Dark Chocolate Fudge Cookies

*Makes 3 to 3 1/2 dozen cookies

1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1 tsp salt

8 oz semisweet chocolate, broken into 1/2 oz pieces

4 oz unsweetened chocolate, broken into 1/2 oz pieces

1 1/2 cups light brown sugar

12 TB unsalted butter, room temp

3 eggs

1 tsp vanilla extract

3 cups semisweet chocolate chips

Preheat oven to 325 degrees.  Sift together flour, cocoa, baking soda and salt onto waxed paper.  Set aside.  Melt together the semisweet and unsweetened chocolate pieces in a double boiler or microwave.  Stir until smooth and set aside to cool.

With an electric mixer fitted with a paddle, beat brown sugar and butter on medium 1 minute.  Scrape down bowl and beat on high an additional 30 seconds.  Scrape down bowl.  Add eggs, one at a time, while beating on medium and stopping to scrape down bowl after incorporating each addition.  Add vanilla extract; beat on medium 30 seconds.  Add melted chocolate; beat on low 10 seconds more.  Scrape down bowl and beat an additional 30 seconds.  Add sifted flour mixture and the chocolate chips.  Beat on low until thoroughly combined, about 20-30 seconds.  Remove bowl from mixture and mix thoroughly with rubber spatula.

Portion 6-8 cookies per baking sheet by dropping 2 level TB batter per cookie onto pan.  Bake 18-22 minutes.  Cook 5-6 minutes on sheet then transfer to cooling rack to cool.

Recipe Source: Lillian Ulmer/Newspaper Clipping

Nutty Torte

Nutty Torte

This is another family favorite, and one that I've made a couple times so I can attest to this recipes deliciousness!  Now to figure out a way to alter it so it doesn't have nuts so that my boys can eat it...

Crust:

1/2 cup butter, room temp

1/2 1/2 cup crushed pecans

2 TB sugar

1 cup flour

Middle Layer:

8 oz cream cheese, softened

1 cup cool whip

1 cup powdered sugar

Top Layer:

3 cups milk

2 regular size (4 serving) boxes of instant pudding (any flavor, but chocolate is yummy!)

Cool Whip

For the crust: Preheat oven to 375 degrees.  Mix together all the ingredients and press into a 9x13" pan.  Bake for 15 minutes and allow to cool.

For the middle layer:  Mix together all the ingredients until fully incorporated and spread on cooled crust.

For the top layer:  Beat together the milk and instant pudding.  Pour over the middle layer.  Carefully top with cool whip and refrigerate until set.  Sprinkle chopped pecans on top for garnish.

Recipe Source: Lillian Ulmer

Three Layer Brownies

Three Layer Brownies

*My Grandma has a note on this recipe that says "Favorite!!" :)

First Layer:

1 cup flour

2/3 cup oil, hot

1/2 tsp baking powder

2 squares unsweetened chocolate

3/4 tsp salt

2 eggs, beaten

1 cup sugar

1/2 cup nuts, optional

Second Layer:

1/4 cup butter

3 TB milk

2 TB instant vanilla pudding mix

2 cups powdered sugar

Third Layer:

4 squares semi sweet chocolate

1 tsp butter

First Layer: Preheat oven to 350 degrees.  Grease a 7x11" or 8x10" pan.  Melt the chocolate in the oil over a double boiler.  Mix well.  Sift flour with the salt and baking powder.  Beat in the eggs.  Mix in the oil and chocolate.  Add the flour all at once and stir in nuts (optional).  Turn into prepared pan and bake for about 30 minutes.  Cool.

Second Layer: Cream together all the ingredients and spread over cooled first layer.  Allow to set for about 30 minutes.

Third Layer:  Melt the chocolate in a double boiler or microwave and add butter and blend well.  Spread over the second layer.  You will need to spread carefully so you don't disturb the second layer.

Recipe Source: Lillian Ulmer

Brownies

Brownies

1 cup butter

4 oz unsweetened chocolate

4 eggs

2 cups sugar

1/2 cup flour

1 tsp vanilla

2/3 cup nuts, optional

Preheat oven to 350 degrees.  Grease and flour a 9x13" pan.  Melt butter and chocolate in double boiler and set aside to cool.  Beat eggs and sugar until thick and lemon colored.  Add the vanilla.  Fold in cooled chocolate and mix thoroughly.  Sift the flour and gently fold into the batter.  Mix just until blended.  Fold in nuts, optional.  Pour into pan and bake for 25 minutes.  Cool before cutting.

Recipe Source: Lillian Ulmer

Almond Bars

Almond Bars

Bars:

1 cup flour

1/2 cup butter, softened

2 TB water

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 tsp almond extract

Frosting:

1 1/2 cups powdered sugar

2 TB butter

2 TB milk

1/2 tsp almond extract

For the bars: Preheat oven to 350.  Mix the first three ingredients together until crumbly and then press into a 13x9 pan.  It will barely cover the bottom of the pan.

In a saucepan, add the 1 cup water and 1/2 cup of butter and heat to boiling.  Remove from heat and cool.  Then add 1 cup flour, stirring until smooth.  Add 3 eggs to the mixture, one at a time until blended.  Add almond extract and then spread on the crust in pan.  Bake for 55-60 minutes.  Cool.

For the frosting:  Beat together all the ingredients, altering to the consistency you desire.  Frost cooled bars.

Recipe Source: Lillian Ulmer

German Sweet Chocolate Cake

German Sweet Chocolate Cake

Cake:

1-4 oz package German sweet chocolate

1/2 cup boiling water

2 cups sugar

4 egg yolks

1 tsp vanilla

2 1/2 cups sifted cake flour

1 tsp soda

1/2 tsp salt

1 cup buttermilk

4 egg whites, beaten stiffly

Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

1 1/2 cup coconut

1 cup chopped pecans

For the cake: Preheat oven to 350 degrees.  Grease and line three 8" cake pans with parchment paper.  Melt chocolate in boiling water.  Cool.  Cream the butter and sugar.  Add in egg yolks one at a time, beating well after each addition.  Blend in chocolate and vanilla.  Soft flour with the soda and salt.  Add flour mixture and buttermilk to the chocolate, alternately and starting and ending with the flour.  Fold in the beaten egg whites.  Pour evenly into the prepared pans and bake for 30-40 minutes.  Cool.

For the frosting: Cook everything but the coconut and pecans in a medium saucepan over medium heat until thickened, about 12 minutes.  Stir in the coconut and pecan.  Cool and frost the tops only of the cakes.

Recipe Source: Lillian Ulmer

Burnt Cream

Burnt Cream

(I think this is also called Creme Brulee)

1 pint whipping cream

4 egg yolks

1/2 cup grandulated sugar

1 TB vanilla extract

Granulated and brown sugar for the topping

Preheat oven to 350 degrees.  Heat cream in a saucepan over low heat just until bubbles form around the edge of the pan.  Beat egg yolks and sugar together until thick, about 3 minutes and make sure no whites get into the mixture.  Gradually beat the cream into the yolk/sugar mixture.  Stir in the vanilla and pour into 6 oz custard cups.  Plan cups in a baking pan containing 1/2 inch of water and bake on the middle rack of oven until set, about 45 minutes.

Chill when done.  then sprinkle each cup with about 2 tsp sugar, with a couple of pinches of brown sugar.  Place on top rack of broiler and cook until topping is medium brown.  It doesn't take long.  Place immediately in fridge and cool for at least 1 hour.

Recipe Source: Lillian Ulmer

Sandies

Sandies

*Makes 5 dozen cookies

1 cup butter, room temp

1/4 cup powdered sugar

2 tsp vanilla

1 TB water

2 cups flour

1 cup chopped pecans

Powdered sugar for rolling

Preheat oven to 300 degrees.  Cream together the butter and powdered sugar.  Add vanilla and the water. Mix well.  Add the flour and mix well then stir in the chopped pecans. 

Form the dough into small balls (about 1 - 1 1/2" in diameter) and bake on an ungreased cookie sheet for 20 minutes, or until delicately browned.  After removing from the oven, and while they are still hot, roll in powdered sugar.

Recipe Source: Lillian Ulmer

Crazy Custard

Crazy Custard

4 eggs

2 cups milk

1/4 cup butter

1/2 cup biscuit mix

1 TB vanilla

1/2 cup sugar

Nutmeg, to taste

1 cup coconut, optional

Preheat oven to 350 degrees.  Lightly grease an 8" or 9" pie plate.  Put all ingredients in a blender and beat 3 minutes.  Pour into prepared pan and top with coconut, if desired.  Bake 45 minutes.

Recipe Source: Lillian Ulmer

German Chocolate Cake

German Chocolate Cake

Cake:

4 squares Baker's German sweet chocolate

1/3 cup water

3/4 cup butter

1 1/2 cups sugar

3 egg yolks

3/4 tsp vanilla

1 3/4 cups cake flour

3/4 tsp baking soda

1/4 tsp salt

3/4 cup sour milk (2 tsp vanilla in a measuring cup and fill with milk to 3/4 cup mark)

3 egg whites

Frosting:

2/3 cup evaporated milk

2/3 cup sugar

2 egg yolks

1/3 cup butter

3/4 tsp vanilla

1 cup flaked coconut

2/3 cup chopped pecans

For the cake:  Preheat oven to 350 degrees.  Grease and flour 2 8" or 9" round pans, lined with parchment paper.  Melt chocolate with water and cool.  Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating after each addition.  Blend in vanilla and chocolate.  Sift flour, baking soda and salt.  Alternately blend in flour mixture and sour milk, 1/3 at a time on low speed of mixer.  Blend on medium speed for 1 minute.  Beat egg whites until stiff peaks form.  Fold into cake batter.  Pour batter into prepared pans and bake for 40-50 minuets or until center comes out clean.  Cool.

For the frosting:  Combine milk, sugar, egg yolks, butter and vanilla in saucepan.  Cook over medium heat, stirring constantly until mixture comes to a full boil, about 5 minutes.  Continue boiling, stirring constantly, about 2 more minutes or until mixture turns a caramel color.  Add coconut and pecans.  Cool. 

Frost tops of each layer with frosting.  Assemble cake.  To cut cake, use knife dipped in hot water.

Recipe Source: Lillian Ulmer/Baker's German Chocolate box

Popovers

Popovers

6 eggs

2 cups milk

6 TB butter, melted

2 cups flour

3/4 tsp salt

Preheat oven to 400 degrees.  Generously grease custard cups (6 or 4 oz), muffin cups, or popover pan.  In a large bowl beat the eggs until frothy.  Beat in milk and butter. Slowly beat in flour and salt.  Batter should be light but not foamy.  If the batter becomes lumpy, strain it.

Fill cups to within 1/2" of top.  Arrange individual cups on a baking sheet for easier handling.  Bake until dark brown and well done.  About 1 hour for 6 oz cups or 45 minutes for 4 oz.  When done, cut 2 small slits in the top of each to release steam, then bake another 3-5 minutes.  Remove from oven and release edges from cups with knife and remove from cups.  Serve hot.  Do not cover or they will become soggy.  Make 8 large or 10 small.

Recipe Source: Lillian Ulmer/Virgie

No Bake Chocolate Cheesecake with Almonds

No Bake Chocolate Cheesecake with Almonds

Crust:

2 cups vanilla wafers, finely crushed

1 cup ground toasted almonds

1/2 cup butter, melted

1/2 cup sugar

Cheesecake:

12 oz package milk chocolate chips

1/2 cup milk

1 envelope of unflavored gelatin

2 - 8 oz packages cream cheese, softened

1/2 cup sour cream

1/2 tsp almond extract

1/2 cup heavy whipping cream, whipped

For the crust: In a small bowl combine crumbs, almonds butter and sugar.  Mix well.  Pat firmly into 9" spring form pan, covering the bottom and 2 inches up the sides.  Set aside.

For the cake: Melt chocolate chips in a double boiler.  Stir until smooth and set aside.  Pour milk in a small saucepan; sprinkle gelatin on top and let sit for 1 minute.  Then cook over low heat, stirring constantly, until gelatin dissolves.  Set aside. 

In a large bowl combine cream cheese, sour cream and melted chocolate.  Beat until fluffy.  Beat in the gelatin and almond extract.  Fold in the whipped cream.  Pour into the prepared crust and chill for 3 hours.  Run the knife around the edge to separate from pan.

Recipe Source: Lillian Ulmer

Wild Blueberry Pie

Wild Blueberry Pie

Blueberry Filling:

2 cups blueberries

1/2 cup sugar

1 TB lemon juice

3 TB cornstarch

1/4 tsp salt

Creamy Filling:

20 large marshmallows

1/2 cup milk

1/2 pint whipping cream

1 tsp vanilla

3 TB sugar

Pinch cinnamon

1 unbaked pie shell, pricked

1 tsp cinnamon sugar

For the crust: Preheat oven to 450 degrees.  Sprinkle pie shell with the cinnamon sugar and bake for 10 minutes.  Cool.

For the blueberry filling:  Cook all blueberry filling ingredients until thick, about 15 minutes.  Set aside to cool.

For the creamy filling:  Melt marshmallows in the top of a double boiler with the milk.  Allow to cool.  Whip the cream with the vanilla and sugar and cinnamon until soft peaks form.  Thoroughly incorporate whipping cream filling into the cooled marshmallows.  Spread a layer of the marshmallow/cream filling on the bottom and up the sides of crust.  Spoon blueberry filling over the cream layer. Chill.

Recipe Source: Lillian Ulmer

Blueberry Pancake Syrup

Blueberry Pancake Syrup

4 cups blueberries, stemmed, rinsed and drained
3 cups water
2 strips lemon peel
3 cups sugar
Lemon Juice

Pour blueberries into a saucepan and crush them with a potato masher until most of the skins are broken.  Add 1 cup of the water and the lemon peel strips.  Bring to simmer.  Turn heat to low and cook berries for 5 minutes just under simmer.  Pour hot berries into a strainer lined with two layers of cheese cloth and let blueberry juice drip through.  Twist cloth to extract all the juice; there should be 2 cups.  Discard pulp.

Combine the remaining two cups water with the sugar in a small saucepan.  Bring the mixture to a boil, stirring until the sugar is dissolved and the mixture is clear.

Wash down sides of the pan with a wet pastry brush.  Boil the syrup without stirring until it reaches 260 degrees on a candy thermometer.  Add the blueberry syrup to the sugar syrup and bring mixture to a boil.  Let syrup cool, add lemon juice to taste.  Pour syrup into two pint jars and store in the refrigerator if you plan to use within two months. 

Be sure to let the blueberry syrup cool before you taste.  Add the lemon juice slowly as tartness varies considerably in blueberries and is difficult to judge in a hot syrup.

Recipe Source: Lillian Ulmer

Rhubarb Muffins

Rhubarb Muffins

1 stick soft butter

1 cup sugar

1/4 tsp vanilla

1 egg

2 cups flour

4 tsp baking powder

1/4 tsp salt

1 cup milk

2 cups diced rhubarb

Preheat oven to 400 degrees.  Beat butter with sugar until creamy. Add the egg and blend well. Mix together the remaining dry ingredients.  Add half of the flour mix and half of the milk to the creamed mixture.  Blend well and then add rest of the flour and milk all at once.  Gently fold in the rhubarb.

There are no baking time instructions, so I'd start with about 12 minutes and see where the muffins are at.

Recipe Source: Lillian Ulmer

Cheesecake

Cheesecake

*This has been a family staple for as long as I can remember. It is hands down the best cheesecake I've ever eaten.  And since I've personally made it many times, I can give the recipe a huge thumbs up.

Crust:

1 1/4 cups crushed graham crackers (approx 16 crackers)

1/4 cup melted salted butter

1/4 cup sugar

Cheesecake Layer:

2 - 8 oz packages cream cheese, softened (please no light or fat free)

1 tsp vanilla

1/2 cup sugar

3 eggs, unbeaten

Top Layer:

1 pint sour cream (please no light or fat free)

1/4 cup sugar

1 tsp vanilla

For the crust:  Preheat oven to 475 degrees.  Heavily grease a 9" cake or pie pan.  Sprinkle with 2 TB of the graham cracker crumbs.  Set aside 2 more TB of crumbs.  Then mix the remaining crumbs with the melted butter and sugar until crumbly.  Pack firmly into bottom of pan.

For the cheesecake layer: With electric beater at low speed, beat cream cheese until smooth and fluffy.  Gradually add vanilla, sugar and eggs.  Continue to beat until smooth and creamy.  Pour over crust and bake for 20 minutes.  Remove from the oven and let stand 15 minutes.

For the top layer: Turn oven down to 375 degrees.  Stir together the sour cream, vanilla and sugar until the sugar is dissolved.  Spread evenly over the cheesecake layer.  Sprinkle with the 2 TB reserved crumbs.  Bake 10 minutes.  The top will not look browned or even like it is set, but do NOT bake longer than 10 minutes.  Remove from oven and let cool.  Then refrigerate until cold.

Recipe Source: Lillian Ulmer/Mrs. Lester Margetts

White Fruit Cake

White Fruit Cake

*Makes 3 loaves

3 1/2 cubes of butter (1 3/4 cup)

2 cups sugar

1/2 cup boiling water

1/2 tsp baking soda

2 oz (scant 1/3 cup) vanilla extract

6 eggs, beaten

4 cups flour

2 pounds nuts

1 pound mixed fruit

1 packaged candied cherries

3 cups white raisins

Preheat oven to 250 degrees.  Grease and line with parchment, 3 8" or 9" loaf pans.  Cream together the butter and sugar.  Then slowly add the boiling water and baking soda to the mixture.  Mix well.  Stir in the vanilla and beat in the eggs.

In a large bowl combine the nuts, mixed fruit, cherries and raisins.  Then add the flour to the fruit/nut mixture and stir to coat.  Pour creamed mixture over the nuts and fruit and mix with your hands.  Press evenly into the three prepared pans.  Put a pan of water in the bottom of the oven until the last 1/2 hour of baking.  Bake for 1 3/4 hours or until done.

Notes from my Grandma and from Dorothy about the recipe: I usually add Brazil nuts, pecans and walnuts.  I also use more cherries and pineapple in place of half the mixed fruit.  OR I used one large pkg red cherries and 1 small pkg green cherries and 1 small pkg pineapple chunks and 1/2 of large pkg of mixed fruit. 

Recipe Source: Lillian Ulmer/Dorothy

Red Carpet Cake

Red Carpet Cake

(Also known as Red Velvet Cake)

Cake:

1/2 cup butter

1 1/2 cups sugar

2 eggs

2 oz bottle red food coloring

2 TB cocoa powder

1 tsp vanilla extract

1 tsp salt

1 cup buttermilk

2 1/4 cups cake flour, sifted 3 times

1 TB vinegar

1 tsp baking soda

Frosting:

1 cup plus 1 TB milk

5 TB flour

1 cup butter

1 1/4 cups sifted powdered sugar

1 1/4 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and line 2 8 inch round pans with parchment paper.  Cream the butter and sugar.  Add eggs, one at a time and mix well.  Mix the food coloring and cocoa together to make a paste and add to the butter/sugar mix.  Add the salt and vanilla to the buttermilk.  Add buttermilk and flour, alternating, starting and ending with the flour mix. 

Mix the vinegar and baking soda together and add to batter.  Divide evenly between the two prepared pans.  Bake for 30-40 minutes.  Let cool for 10 minutes before turning out.

For the frosting: In a double boiler, combine the milk and flour and cook until thickened.  Cool. In a bowl, cream the butter then add the sifted powdered sugar. Mix until combined.  Add the vanilla to the cooled flour mixture and then beat well into the sugar mixture.  Frost away!

Recipe Source: Lillian Ulmer

Whipped Cream Valentine Cake

Whipped Cream Valentine Cake

1 10 inch angel food cake

1 package (10 oz) frozen strawberries or raspberries

1 TB (1 envelope) unflavored gelatin

2 cups heavy whipping cream, whipped until still

4 TB sugar

1 tsp vanilla

Cut the cake into 3 horizontal layers.  Drain the juice off the thawed berries into small bowl.  Over the reserved juice, sprinkle gelatin and allow to stand until softened.  Place the bowl with the gelatin in it into hot water and stir until gelatin dissolves. 

Combine the gelatin mixture with the berries and barely cool. (If it cools too much it will set.)  Add sugar and vanilla to the whipped cream.  Fold the berries into the cream.  Do not worry if the fruit seems too juicy, it will soon set up. 

Cover the cake layers generously with cream mixture and then spread over the entire top and sides of the cake. Refrigerate until set.

Recipe Source: Lillian Ulmer/Lion House Cookbook

Gold Dust Almond Cake

Gold Dust Almond Cake

Meringue:

4 egg whites

1 cup sugar

1 tsp almond extract

Cake:

4 egg yolks

1/2 cups sugar

1/2 cup butter

1 tsp almond extract

2 TB milk

1/2 cup flour

1 tsp baking powder

For the meringue: Beat egg whites and slowly add sugar.  When the egg whites are half stiff add the almond extract.  Beat until stiff and then set aside.

For the cake: Preheat oven to 350 degrees.  Grease and flour 2 8" round cake pans.  Beat egg yolks, sugar and butter until creamy.  Add almond extract and milk and mix.  Stir in the flour and baking powder.

Divide the cake batter evenly into the two prepared pans.  Then divide the meringue and spread over the tops of the two cake batters.  Bake for 25 minutes or until the meringue is golden brown.  Gently remove from the pans while warm.  Place layers on top of each other.

Cake may be made into 3 or 4 layers instead of 2 by cutting portions into smaller pieces.

Recipe Source: Lillian Ulmer

All Fools Cake

All Fools Cake

2 cups sugar

3 cups flour

1 cup oil

1 cup buttermilk

2 eggs

1 tsp vanilla

1 tsp salt

1/2 cup cocoa powder

1 cup boiling water

2 tsp baking soda

Preheat oven to 350 degrees and grease and flour a 9x13 pan.  Mix all ingredients together in a mixture EXCEPT the boiling water and soda.  Add the boiling water and mix.  Add the soda and mix well.  Pour into prepared pan and bake for about 35 minutes.  Cool on wire rack.

Frost with the frosting from the Meta Cake recipe.

Recipe Source: Lillian Ulmer/Dorothy

Meta Cake

Meta Cake

Cake:

2 cups flour

2 cups sugar

1 cup butter

4 TB cocoa powder

1 cup water

1/2 cup buttermilk

1 tsp baking soda

2 eggs, slightly beaten

1 tsp vanilla

Frosting:

1/2 cup butter

4 TB cocoa powder

1/3 cup milk

4 cups powdered sugar

1 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  Sift together the flour and sugar.  In a medium sauce pan, mix together the butter, cocoa and water.  Bring to a boil and then pour over the sifted flour/sugar.  Mix well.  Then add the buttermilk, baking soda, beaten eggs and vanilla.  Mix well, the batter will be thin.  Pour into the prepared pan and bake for 35 minutes or until done.

For the frosting: In a medium saucepan, combine the butter, cocoa and milk and bring to a boil (will separate).  Remove from heat and add the powdered sugar and vanilla.  Whip until fluffy.

Recipe Source: Lillian Ulmer/Sue Ulmer

Carrot Cake and Cream Cheese Frosting

Carrot Cake and Cream Cheese Frosting

Cake:

3 cups grated carrots (about 6 large)

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups flour

2 tsp baking soad

1 tsp salt

2 tsp cinnamon

Frosting:

8 oz cream cheese, slightly softened

1 lb. powdered sugar (3 1/2 cups)

1/4 cup butter

2 tsp vanilla

For the cake: Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  Peel and grate the carrots and then set aside.  Cream together oil and sugar.  Add the eggs, one at a time and blend well.  Sift together the dry ingredients and add to the wet mixture.  Mix until incorporated.  Stir in the carrots.  Spread into the pan and bak for 40-45 minutes.  Cook on a wire rack.

For the frosting: Cream together all the ingredients. Frost on cooled cake.

Recipe Source: Lillian Ulmer

Prize Cake Recipe

Prize Cake Recipe

Cake:

1/2 cup salted butter

1 cup brown sugar

1 cup white sugar

2 eggs

2 squares chocolate, melted

2 cups of cake flour

1 tsp baking soda

1/2 cup sour cream or buttermilk

1 tsp vanilla

1 cup hot water

Frosting:

5 heaping TB white sugar

3 heaping TB whipping cream

2 heaping TB butter

1/3 package of chocolate chips

1/2 cup nuts (optional)

*This recipe doesn't have any details on oven temp, pans or cook time, so I will just estimate until I have a chance to make it.

For the cake: Preheat oven to 350 degrees.  Well grease a 9x13 pan.  Cream butter and both sugars until fluffy.  Add the eggs, one at a time, blending well.  Add melted chocolated and mix. Add the vanilla to the butter milk or sour cream.  Add the flour, alternating with the milk/sour cream.  Stir in the hot water and baking soda.

Bake for 25 minutes (guess at this point) or until done.  Let cool on a wire rack.

For the frosting: Bring all the ingredients to a rolling boil in a medium saucepan.  Remove from the heat and add the chocolate chips and nuts.  Blend.  Glaze cake.

Recipe Source: Lillian Ulmer/1940 School Cooking Class (how cool is that?!)

Lemon Pound Cake

Lemon Pound Cake

3 cups sugar

1/2 cup Crisco

1 cup butter

5 eggs

3 cups of sifted flour

1/2 tsp baking powder

1 cup milk

1 tsp vanilla extract

1 tsp almond extract

1 tsp lemon extract

Well grease and flour a tube or bundt pan.  Do NOT preheat the oven.  Cream together the sugar, Crisco and butter.  Beat in the eggs, one at a time.  Add the baking powder to the flour and then mix into the creamed butter, alternately with the milk.  Beat until smooth as cream.

Add in the 3 flavorings (I'm assuming you can modify these to your liking).  Pour into the greased pan and put into a cold oven.  Turn the oven to 325 degrees and bake for 1 1/2 hours.  Let cool for 10-15 minutes before removing from pan.  May ice with a glaze if desired.

Recipe Source: Lillian Ulmer/Mary Jellich

Nut and Raisin Cake

Nut and Raisin Cake

Cake:

1 full cup of raisins

1 cup boiling water

1 cup sugar

1 egg

1 cube margarine (I will attempt to use butter and see what happens)

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

2 cups flour

1 cup nuts

Frosting:

1 1/2 cups brown sugar

2 TB water

1/4 cup margarine or butter

Powdered sugar, enough to make a soft spread

For the cake: Preheat oven to 350 degrees. Grease a 9x13 (?) pan.  Grind the raisins in a food chopper.  Add boiling water to the raisins and let stand.  Cream the margarine and sugar.  Add the egg and mix.  Add the soda to the raisin mixture and then mix into the margarine/sugar/egg.  Add the flour, salt, vanilla and nuts. Mix until blended.  Bake for 35 minutes in 9x13 pan (?).  This can be made in 2 8" layer pans, but the time will need to be adjusted for smaller pans.

For the frosting: Bring the brown sugar and water to a boil.  Add the margarine or butter and enough powdered sugar to make a soft spread.  It sets up good and quick.  Spread on a cooled (?) cake.

Recipe Source: Great Granny Virgin

Cheese Straws II

Cheese Straws II

1/4 pound sharp cheese, grated

1 1/2 cups flour

3/4 tsp salt

1/2 cup butter, softened

Pepper, to taste

Cayenne pepper, to taste

Preheat oven to 400 degrees.  Cream butter and then add the other ingredients and blend well.  Let stand about 1 hour.  Roll out 1/3" inch thick and then cut into 4" x 1/2" strips.  Bake on a cookie sheet until lightly browned.

Recipe Source: Lillian Ulmer

Cheese Straws I

Cheese Straws I

3/4 cup butter room temp

2 1/2 cups grated long horn cheese

2 cups flour

3/4 tsp salt

Cayenne pepper, to taste

Preheat oven to 400 degrees.  Whip up butter and then add the rest of the ingredients (except for the cayenne pepper).  Use your hands to mix well.

Squeeze the cheese mixture through a cookie maker using the flat spritz attachment. Or you can roll out one long strip the length of the table and then cut with a knife.  Bake about 12-15 minutes, or until done. They don't brown up.  Before removing from the cookie sheet, lightly shake on cayenne pepper to taste.

Recipe Source: Lillian Ulmer

Rhubarb Pie

Rhubarb Pie

4 cups chopped rhubarb

1 TB butter

1 1/2 cups sugar

3 TB flour

1/2 tsp nutmeg

2 beaten eggs

9" unbaked pie shell and additional unbaked pastry dough

Preheat oven to 450 degrees.  Place the rhubarb into the unbaked pie shell.  Mix together the butter, sugar, flour, nutmeg and eggs.  Pour the mixture over the rhubarb.  Top with pastry dough chunks.  Bake at 450 degrees for 10 minutes and then reduce temperature to 350 degrees and bake for an additional 30-40 minutes.  Cool completely on a wire rack.

Recipe Source: Lillian Ulmer

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

3 cups chopped rhubarb

1 cup frozen or fresh strawberries (or raspberries)

1 1/2 cups sugar

3 TB tapioca

1 TB flour

1/8 tsp salt

2 TB butter, broken up

1/2 tsp lemon juice

1/8 tsp almond extract

8 or 9" unbaked double crust pie shell

Preheat oven to 400 degrees.  Mix together the rhubarb and berries.  If you use frozen, make sure to thaw first and drain.  Add the rest of the ingredients (except for the pie shell) and gently mix.  Let stand for 5 minutes.  Pour into unbaked pie shell and top with crust.  Cut slits in the top.  Bake for 40 minutes and let cool on a wire rack completely before cutting.

Recipe Source: Lillian Ulmer/Elmer

Southern Pecan Pie

Southern Pecan Pie

 

3 eggs well beaten

1 cup dark karo syrup

1/2 cup sugar

1 cup pecans

2 TB butter, melted

1 tsp vanilla

1/4 tsp salt

8 or 9" unbaked pie shell

Preheat oven to 350 degrees.  Mix all ingredients (except pie shell) together and pour into the unbaked pie shell.  Bake 45 minutes and allow to cool completely before cutting.

Recipe Source: Lillian Ulmer

Rhubarb Dream Cake

Rhubarb Dream Cake

4 cups chopped rhubarb

1 cup sugar (can omit)

1 3 oz package red jello

White box cake mix

Preheat oven to 350 degrees.  In a 9x13 pan, mix together the rhubarb, sugar and red jello.  Make the the white cake mix according to the box instructions and pour over the ingredients in the 9x13 pan.  Bake for 50 minutes and let cool before cutting.

Recipe Source: Lillian Ulmer/Elmer

Bread Pudding

Bread Pudding

Bread:

2 eggs

2 cups scalded milk

4 TB butter

3/4 cup sugar

1 tsp cinnamon

1/2 cup raisins

1/2 tsp nutmeg

1 tsp vanilla

4 1/2-5 cups soft bread cubes (about 9 slices)

Sauce:

1/3 cup sugar

2 TB corn starch

1/4 tsp salt

1 2/3 cup cold water

3 TB butter

2 tsp vanilla

1/4 tsp nutmeg

For the bread pudding: Preheat oven to 350 degrees.  In a large bowl beat eggs lightly.  Combine milk and butter and add to eggs with sugar, spices and vanilla.  Add bread cubes and raisins.  Stir gently.  Pour into a well greased 8x8 pan.  Bake for 40-45 minutes or until a knife inserted 1" comes out clean.

For the Sauce:  Combine sugar, cornstarch and salt in saucepan.  Stir in the water.  Cook until thickens.  Remove from heat and add butter, vanilla and nutmeg.  Drizzle over the bread pudding.

Recipe Source: Lillian Ulmer

Cream Wafers

Cream Wafers

Wafers:

2 cubes butter (1 cup)

1/2 cup whipping cream

2 cups flour

Cream Filling:

1/4 cup butter

2 cups sifted powdered sugar

1 egg yolk

1 tsp vanilla

For the wafers: Preheat oven to 375 degrees. Cream butter until fluffy.  Sift the flour and measure 2 cups.  Add flour alternately with whipping cream to butter and mix well.  Chill.  Roll 1/3 of the dough at a time on lightly floured board to 1/8 inch thick.  Cut into rounds.  Use a very small cutter like the center of a doughnut cutter.  The rounds will be very fragile.

On wax paper the is covered with white granulated sugar, place the wafer rounds and sprinkle the tops with sugar.  Both sides should now be sugared.  Place on an ungreased cookie sheet and prick with fork.  Bake for 10-12 minutes and cool.

For the filling: Cream the butter and then beat in the sugar, egg yolk and vanilla.  Spread between tiny wafers.  (This recipe has raw egg yolk in it, therefore use discretion before making. You could possibly cook the filling mixture on the stove prior to spreading between the wafers.  I will need to test.)

Recipe Source: Lillian Ulmer

Kiss Pie

Kiss Pie

4 egg whites

1/2 tsp cream of tartar

1 cup sugar

1 tsp vanilla

1/4 tsp salt

1/2 cup soda cracker crumbs

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Beat egg whites stiff with cream of tartar.  Fold in sugar, cracker crumbs, walnuts and vanilla.  Pour into a well greased pan (I'm guess an 8x8, but it doesn't specify on the recipe).  Bake 30-35 minutes.  Completely cool on wire rack.  Serve with strawberries and whipped cream. 

Recipe Source: Lillian Ulmer/Aunt Madge

Yummy Lemon Pie

Yummy Lemon Pie

1/2 cup fresh lemon juice

Lemon zest from 1 lemon

3/4 cup sugar

6 TB butter

2 tsp cornstarch

4 large egg yolks

1 pkg instant vanilla pudding (4 servings size)

1/2 cup milk

1 8 oz carton whipped cream topping (thawed)

1 baked pie shell

In 1 quart saucepan over medium heat, heat the sugar, butter, cornstarch, lemon zest and lemon juice until butter melts.

In small bowl slightly whisk the egg yolks.  Into the egg yolks, beat a small amount of the warm lemon mixture then stir the eggs back into the lemon mixture in saucepan.  Reduce heat and cook, stirring constantly, 5-10 minutes or until thickened.  Poor the mixture into a bowl and cover with plastic and refrigerate 3 hours or until cold.

Have ready a baked pie shell.  Spread 1/2 cup of the chilled lemon mixture on the bottom of the pie shell.  In a medium bowl with a wire whisk, beat pudding, milk and remaining lemon mixture until blended.  Fold 1/2 of the carton of whipped topping into the lemon filling.  Spread into the baked crust.  Spoon the remaining whipped topping over pie.  Chill at least 1 hour before serving.

Recipe Source: Lillian Ulmer/unknown magazine

Double Crust Lemon Pie

Double Crust Lemon Pie

1 1/4 cups white sugar

1/4 cup cornstarch

1/4 cup cold water

1 1/4 cup boiling water

2 TB butter

1 TB lemon zest

1/3 cup fresh lemon juice

2 large eggs

1 egg, separated

Pastry for double crust pie (not baked)

Combine sugar, cornstarch, and cold water in saucepan.  Add boiling water and bring to boil over medium heat, stirring constantly.  Boil for 2 minutes more.  Remove from heat and stir in butter until melted.  Add the lemon zest, lemon juice, 2 eggs plus 1 egg yolk.  Blend until smooth.  Let cool, stirring occasionally.

Preheat oven to 425 degrees.  Line a 9" pie pan with with pastry.  Brush the bottom of the crust with beaten egg white to prevent filling from soaking into the crust.  Pour cooled filling into crust and top with remaining pastry.  Brush top crust with egg white and bake for 25 minutes.  Cool on wire rack before cutting.

Recipe Source: Lillian Ulmer/Aunt Dorothy

Best Ever Lemon Meringue Pie

Best Ever Lemon Meringue Pie

1 baked pie shell

Filling:

1 1/4 cup sugar

6 TB cornstarch

2 cups cold water

1/3 cup lemon juice

3 eggs, separated

3 TB butter

1 1/2 tsp lemon extract

2 tsp vinegar

Meringue:

1 TB cornstarch

2 TB cold water

1/2 cup boiling water

Pinch salt

3 egg whites

6 TB white sugar

1 tsp vanilla

For the Filling: Mix sugar and cornstarch together in the top of a double boiler.  Add 2 cups of water.  Combine egg yolks with lemon juice and beat.  Add to the mixture in the double boiler and cook over boiling water for 25 minutes. this extra cooking time does away with starchy taste. 

Add lemon extract, vinegar and butter.  Stir thoroughly and pour into pie shell.  Cover with meringue while still hot as this prevents the meringue from shrinking (see below).

For the Meringue: Blend cornstarch and cold water in saucepan.  Add boiling water and cook, stirring until clear and thickened.  Let stand until completely cool.  With electric beater at high speed, beat egg whites until foamy.  Gradually add sugar and beat until thick, but not dry.  Turn mixer to low speed and add salt and vanilla.  Gradually beat in cooled cornstarch mixture.  Turn mixer again to high speed and beat well. 

To assemble: Preheat oven to 350 degrees.  Spread meringue over hot pie filling and bake for 10 minutes.

Recipe Source: Lillian Ulmer/Virgie

Lemon Pie

Lemon Pie

*Makes 1 - 9" pie

1 1/4 cup white sugar

1 1/4 cup water

2 TB butter

1/3 cup cornstarch

1/2 cup cold water

4 egg yolks

3 TB milk

1/2 cup fresh lemon juice

1 1/2 tsp lemon zest

1 9" baked pie shell

Combine sugar, water and butter in saucepan and heat until the sugar dissolves.  Blend the cornstarch with the cold water and to the hot mixture.  Cook slowly until clear, about 8 minutes.  Beat egg yolks with the milk and slowly stir into the cooking clear mixture.  Cook 2 more minutes, stirring constantly.  Remove from the heat and stir in the lemon juice and peel.

Pour mixture into baked pie shell and cover with plastic wrap and chill until set.  (I'm guessing this would be good served plain or with a dollop of whipped cream on top.)

Recipe Source: Lillian Ulmer/Aunt Dorothy

Pink Polar Cream Pie

Pink Polar Cream Pie

Crust:

3/4 cup flour

1/4 cup powdered sugar

1/4 cup? granulated white sugar (recipe wasn't clear on this, will need to test)

1/2 tsp salt

1/3 cup shortening

1/2 cup pecans, thinly sliced

2-3 TB cold water

Pie Filling:

6 medium stalks rhubarb, sliced into 1" pieces

1 cup water

1 1/2 cups sugar

2 TB cornstarch

1/2 tsp salt

1 1/2 cups sour cream

3 egg yolks (reserve egg whites for below)

6-8 drops red food coloring

Meringue:

3 egg whites

1/4 tsp cream of tarter

1/4 cup sugar

1/4 tsp vanilla

For the crust: Preheat oven to 400 degrees.  Combine sugars, salt, and flour in a bowl and cut in the shortening.  Add the pecans.  Sprinkle with water 1 TB at a time until it comes together in a ball.  Roll out 1/2' beyond 8" pie pan.  Place the crust into the pie pan and fold under the edges to create a double edge.  Flute edge and bake for 15-20 minutes.  Cool.

For the filling: Combine the rhubarb and 1 cup of water into a saucepan.  Cook 3-5 minutes or until soft.  Drain the water and then chop the rhubarb in a blender (or food processor) for 20 seconds.  Set aside. 

Mix the cornstarch, sugar and salt in large saucepan.  Stir in the sour cream, egg yolks, rhubarb and food coloring.  Cook slowly, stirring constantly, until mixture boils.  Boil 1 minute and then remove from heat.

For the meringue:  Beat egg whites and cream of tarter until stiff.  Add sugar and vanilla. 

To assemble:  Spoon the rhubarb mixture into the cooled pie shell.  Top with the meringue.  Bake at 400 degrees for 10 minutes.

Recipe Source: Lillian Ulmer/Newspaper article 10/7/1956 (doesn't say which newspaper)

Pumpkin Pie

Pumpkin Pie

*This recipe isn't very clear, so I'll definitely need to test it to put more definitive measurements around it and try to rescale it so that you don't have to make so much at once.  I'll do my best to interpret it to what makes the most sense.

8 cups pumpkin

2 1/4 cups brown sugar

3/4 cup white sugar

3 cans Eagle grand sweetened condensed? milk

1 large and 1 small can evaporated milk

8 beaten eggs

2 tsp salt

4 tsp cinnamon

2 tsp ground ginger

1 tsp ground cloves

Pie Crusts

Mix all ingredients (except crust) together well and cover and let stand in fridge overnight (IMPORTANT STEP). 

Take pie filling out from the fridge the next day and pour into pie crusts.  (The recipe says it makes 2 - 9" AND 2 - 11" pies.  Not sure if that is suppose to say AND or OR.  I'll have to test it.)  You can make the pies and freeze them right in the pie tins if desired.  They go well from the freezer straight to the oven to bake.  This would be a nice time saver at Thanksgiving!

Bake the pie at 15 minutes on 400 degrees and then 45 minutes at 350 degrees.  (The recipe says it may need a little longer.)

Recipe Source: Fred Kalt (Fred is my uncle on my Mom's side of the family so I have no idea how my Grandma (my Dad's Mom) got this recipe from him, but there ya have it.)

Carrot Cake

Carrot Cake

2 cups all purpose flour

1 cup white sugar

1 cup brown sugar

1/2 tsp salt

2 tsp baking soda

2 tsp cinnamon

1/2 tsp allspice

1/2 tsp cloves

1/2 tsp nutmeg

1 1/2 cups vegetable oil

4 eggs

3 cups grated carrots packed (appx 6)

Preheat oven to 350 degrees.  Whisk all the dry ingredients together.  Stir in the oil and then the eggs, 1 at a time until incorporated.  Stir in the grated carrots.  Pour into greased 9x13 pan and bake for 30-35 minutes until toothpick test shows it's done.  Cool on wire rack.

Recipe Source: Lillian Ulmer/Aunt Dorothy

Pumpkin Squares

Pumpkin Squares

1 large can pumpkin

2 cans evaporated milk

1 1/4 cups sugar

6 eggs

1/2 tsp salt

2 tsp allspice

1 box yellow cake mix

1 cup chopped nuts (doesn't say which kind, and this is probably optional)

3/4 cup (1 1/2 sticks) of butter, cut into small cubes

Preheat oven to 350 degrees.  Mix together the pumpkin, evaporated milk, sugar, eggs, salt and allspice.  Pour into ungreased 9x13 pan.  Sprinkle yellow cake mix over top.  Sprinkle the chopped nuts over that and then dab with the butter cubes. 

Bake for 1 hour and then let cool completely before cutting.

Recipe Source: Lillian Ulmer/Holly Smith

German Sweet Chocolate Pie

German Sweet Chocolate Pie

1/3 cup shredded coconut

1/3 cup chopped pecans

1/3 cup packed brown sugar

1/3 cup butter

1 lightly baked 9" pie shell

1 package (6 serving size) vanilla pudding pie filling, not instant

1 4 oz German's Sweet Chocolate, broken into pieces (no idea what this is, I'm guessing you could sub any kind of bar chocolate here)

2 1/2 cups milk

1-2 cups Whipping Cream

Preheat oven to 450 degrees.  In a medium saucepan, heat coconut, pecans, brown sugar and butter until sugar is dissolved, stirring constantly. Spread into the baked pie shell and bake for 5 minutes until bubbly.  Let cool on wire rack.

In a  saucepan, combine remaining ingredients, except the whipping cream.  Cook as directed on pudding package.  Cool 5 minutes, stirring occasionally.  Pour into the cooled pie shell and cover the surface with plastic wrap.  Chill at least 4 hours. 

To serve, beat the whipping cream on high until medium stiff peaks form and then spread on chilled pie.  Garnish with grated chocolate, if desired.

Recipe Source: Lillian Ulmer/Ann McCabe

Banana Cream Pie

Banana Cream Pie

1/3 cup all purpose flour or 1/4 cup cornstarch

2/3 cup sugar

1/4 tsp salt

2 cups milk - scalded

3 slightly beaten egg yolks

2 TB butter

1/2 tsp vanilla extract

3 bananas, slices

1 baked pie shell

In a large saucepan, whisk together the sugar, flour and salt.  Gradually add the scalded milk to the pan and cook over moderate heat, stirring constantly, until mixture thickens.  Cook 2 minutes more and then remove from heat.

Add a small amount of the hot cream mixture to the beaten egg yolks and stir.  Then add the egg yolk mixture back into the rest of the cream mixture and stir.  Cook 1 minute and stir constantly.  Add the butter and vanilla and stir to combine.

Cool the mixture slightly.  Arrange a layer of the sliced bananas on the bottom of the baked pie shell.  Poor the pudding mixture over the bananas.  If you want you can alternate the sliced bananas and pudding mixture 2 times to create a layered pie.

Recipe Source: Lillian Ulmer

Pie Crust

Pie Crust

*Makes two pie crusts (for 2 single crust pies or 1 double crust pie)

2 cups flour

2/3 cups shortening

1 tsp salt

1/3 cup ice cold water

Sift flour and salt together in mixing bowl.  Remove 1/3 cup of flour mixture and place in a small bowl.  Add 1/3 cup of ice cold water to the 1/3 cup of flour and mix to make a paste.

Cut the shortening into reserved flour mixture.  Make a well in the center of the shortening and flour and pour the paste into the well.  Slowly work flour into the paste until it all holds together.  Roll out and use for your favorite pie.

Recipe Source: Lillian Ulmer

Grandma's Recipe Collection

My Grandma Ulmer is sending me all of her baking recipes that she has collected over her lifetime. YEAH!!! :0  Some of them date back to recipes that her Mother, my Great Granny Virgin, made.  I've decided to put them on this blog so that I have them forever.  This way they will also be accessible to the rest of the grand and great grand kids if they want them.  There are quite a few that hold sentimental memories from our growing up years too.

I'm going to label all the posts with "Grandma's Recipes" so they are easy to access all at once.  Until I try all of the recipes, I can't give any comments as to how easy or hard they are to make or what kinds of variations they can withstand.  I also am going to guess that some of the recipes will be harder to read/understand since they are handwritten on index cards and some have been around for quite some time.  I will do my best and will update them as I make them and get feedback from my Grandma where I can.

I'm so lucky to have these and I can't wait to try them all!!! Thanks Grandma!