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!