GRANDMA'S APPLE DUMPLINGS

This is an old recipe I found in my late mother-in-law's recipes.

The picture is from TOH.
Makes 6 dumplings.

Enough pastry for a 2-crust pie
6 medium tart apples (Jonathan's)
1 cup sugar
2 cups water
3 tbsp butter
1/4 tsp cinnamon
1 tbsp butter
Mix together enough sugar and cinnamon to fill the apple cavities.

Preheat oven to 425 degrees.

On a floured surface, roll pastry thin and cut into 7-inch squares. Pare and core each apple. Boil together the sugar, water, 3 tablespoons butter, and cinnamon for 3minutes. Place an apple on each square of pastry. Fill cavities of apples with a mixture of cinnamon and sugar. Dot each with the tablespoon of butter. Bring opposite points of pastry up over apple. Overlap, moisten and seal. Lift carefully, place a little apart in a baking dish. Pour the hot syrup around dumplings. Bake 40 to 45 minutes at 425 degrees until apples are tender and crust is nicely browned.

HAVE A HAPPY CHRISTMAS WEEK

 Wishing you a very merry Christmas week.

OLD FASHION BLACKBERRY CAKE

This is an old newspaper clipping from my mother-in-law's old recipe files.

3 eggs
1 1/2 cups sugar
1 1/2 cups lard or shortening
2 tsp cinnamon
1 tsp cloves
2 cups blackberries, crushed
3 cups flour
2 tsp baking powder
1 tsp baking soda

Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean. Dust with powdered sugar or frost as garnish as desired.

file photo for reference only - not this exact recipe

SWEET CREAM BISCUITS

2 cups sifted flour

1 cup sweet cream
1 tsp salt
1 tbsp butter
2 tsp baking powder

Sift together the flour, salt and baking powder into a mixing bowl. Cut in the butter. Add cream and mix quickly. Roll out dough on floured surface and cut with biscuit cutter. Bake at 400 degrees for 12 minutes.

 file photo

VIRGINIA'S DEVILED EGGS

This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

 

file photo

GOLDEN CRUMB BROCCOLI CASSEROLE

This recipe is an old Southern Indiana church recipe.

6 cups cut-up broccoli
1 can cream of mushroom soup, undiluted
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese
1 tbsp pimento, cut up
1 1/2 tsp lemon juice
1/3 cup Ritz crackers, crushed into crumbs

Heat oven to 350 degrees.

In a saucepan barely cover broccoli with salted water. Cook about 10 minutes. Drain broccoli and place in a casserole dish. Combine the remaining ingredients and pour over the broccoli. Top with cracker crumbs. Bake at 350 degrees for 35 minutes.

file photo

BETTY'S PEANUT BRITTLE

A common old recipe among Hoosiers.

2 cups sugar
1 cup white syrup
1 pkg raw peanuts
2 tbsp butter
3/4 tsp soda
1 cup water
1/8 tsp salt

In a saucepan mix together the sugar, syrup, and water. Cook over medium heat until the mixture reaches 236 degrees or soft ball stage. Add the peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from the heat; add the butter and soda. Stir well and pour into lightly buttered shallow pans. (Tin foil pie pans work great for this.) When cooked, break into pieces.

File Photo

CLASSIC MOLASSES OVEN BAKED BEANS

This old recipe is from a can label.

4 slices bacon
1 can (15-oz) pork & beans
1/4 cup chopped onion
1/4 cup ketchup
2 tbsp molasses
2 tbsp firmly packed brown sugar
1 tbsp prepared mustard
1 tsp Worcestershire sauce

Preheat oven to 350 degrees.

Fry bacon until crisp; drain well. Crumble bacon. In a 1-qt casserole dish, combine the crumbled bacon, pork & beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake at 350 degrees, uncovered, for 30 to 35 minutes or until thickened and bubbly. Stir every 15 minutes.

Yield: 4 servings

file photo for reference

CLASSIC MACARONI SALAD

1 cup mayonnaise

2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard, sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups

file photo

RETRO GLAZED HAM BALLS

• 2 large eggs

• 1 1/2 cups soft bread crumbs

• 1/2 cup finely chopped onion

• 2 tbsp milk

• 1/4 tsp black pepper

• 2 tsp dry mustard, divided

• 12 oz ground cooked ham

• 12 oz ground pork

• 3/4 cup packed brown sugar

• 1/2 cup ketchup

• 2 tbsp vinegar

• 1. Preheat oven to 350°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine the first five ingredients (through pepper); stir in 1 tsp. of the mustard. Add ham and pork; mix well. Place mixture on a cutting board and shape into a 12×8-inch rectangle. Cut the rectangle into twenty-four 2-inch squares. Roll each square into a ball. Arrange balls in prepared baking dish.

  2. 1. For sauce, in a bowl stir together the remaining 1 tsp. mustard and remaining ingredients; pour over ham balls. Bake, uncovered, about 25 minutes or until done (160°F).

     2. This is a retro recipe and photo from BH&G

     3.