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