Thursday, August 25, 2016


2 1/2 cups White Lily all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup solid shortening, chilled and cut into small pieces
1 tbsp sour cream
4 - 5 tbsp ice water

In a large bowl, combine the flour, salt and sugar; add the butter and cut into the flour mixture using two knives or a pastry cutter. Add the shortening using the same procedure. Mix in the sour cream. Sprinkle 3 tablespoons of the ice water over the dough mixture. Use a large rubber-type spatula to press down until the dough sticks together. Add more water, one tablespoon at a time if needed.

Divide the dough in half and shape each half into a ball using floured hands. Flatten each ball into a disk. Dust each side with flour, wrap in plastic wrap and refrigerate 30-40 minutes before rolling out.

Lightly flour a clean countertop and a rolling pin; remove one disk from the refrigerator and roll out until it is a couple inches larger in diameter than your pie pan. Brush the top of the dough lightly with flour and fold in half. Place the folded dough into half of the pan and unfold. Trim the excess to 1/2-inch from the edge of the pie pan and fold dough under.

Add desired filling, roll out the other dough,place atop filling, trim excess and fold under. Using a fork, press edges to seal or make a fancier edge by pinching together with fingers.

Note: File Photo

Monday, August 22, 2016


2 cups cut-up cooked turkey (or chicken)
1 jar (4 1/2-oz) sliced mushrooms, drained
1/2 cup sliced green onions, tops included
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup baking mix (such as Bisquick)
3 eggs

Heat oven to 400 degrees. Grease a 10-inch deep dish pie plate. Sprinkle the turkey, mushrooms, onions and cheese in the pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting. 7 servings.


This is an old Hoosier Amish recipe for a tasty treat.

1 cake yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/3 cup sugar
5 Tbs. butter
1/2 tsp. salt
3 eggs, well beaten
3 3/4 cups flour
Melted butter
3/4 cup gran. sugar
1/2 cup finely chopped nuts

Dissolve yeast in the 1/4 cup water. Set aside. To scalded milk and sugar, butter and salt. Let cool. Add eggs and dissolved yeast and enough flour to make batter stiff. Cover and let rise until mixture doubles in size. Punch down and let rise again until doubled in size. Make small dough balls about 3/4 inch in diameter and dip in the melted butter. Then roll balls in a mixture of sugar, nuts and cinnamon. Pile the dough balls loosely in an ungreased angel food cake pan and let rise for 30 minutes. Bake in 400 degree F oven for 40 minutes. After first 10 minutes of baking, decrease oven heat to 350 degrees F. Will be golden brown when done. Turn pan upside down and buns will come unstuck in a cluster of rolls stuck fast to each other. Everyone "plucks" from the hot cluster.

Note: Remember these old fashion recipes read exactly as given to me. Questions? I don't often have the answers.

Wednesday, August 17, 2016


This is an old recipe from some Indiana Amish. It is made to use up leftovers.

Leftover mashed potatoes
Leftover vegetables
Leftover meat scraps
1 cup bread crumbs
2 eggs, beaten
1 cup milk

Grease a casserole dish and spoon in a ring of mashed potatoes. In center place vegetables and meat; also any leftover gravy you may have. Spread bread crumbs evenly over top of casserole. Beat eggs and milk together and pour over bread crumbs. Salt and pepper to taste and dot with butter. Bake in a 350 degree oven for 35 to 40 minutes.

Saturday, August 13, 2016

1950s GERMAN CHOCOLATE SHEET CAKE (From Just A Pinch Recipes)


1 pkg
baker's german sweet chocolate (4 ounce)

1/2 c

2 c
all purpose flour, sifted, then measured

1 tsp
baking soda

1/4 tsp

1 c
butter, softened

2 c

4 large
egg yolks, room temperature (reserve whites)

1 tsp
vanilla extract

1 c

4 large
egg whites, beaten to form stiff peaks


1 can(s)
evaporated milk 12 ounce size (not sweetened condensed)

1 1/2 c

3/4 c
melted butter (1 1/2 sticks)

4 large
egg yolks, slightly beaten

1 1/2 tsp
vanilla extract

7 oz
baker's angel flake coconut

1 1/2 c
broken pecans


Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9" pans and frost between the layers.
Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
Separate eggs. Beat egg whites until stiff peaks form and set aside.
Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
SPECIAL NOTE: If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.
German Chocolate Sheet Cake (from The 1950's) Recipe

Friday, August 12, 2016


1 cup sugar
1 teaspoon soda
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
5 apples, chopped
1 cup pecans, chopped
Sift dry ingredients together and stir together with the egg in a large bowl. Add apples and pecans, and stir with a wooden spoon until apples and nuts are well mixed in. Pour into oblong cake pan. Bake at 350 degrees for 1 hour. Serve with whipped cream, if desired.

Saturday, August 6, 2016


1/4 cup sugar
1/2 tsp. salt
1/2 cup vinegar
1/4 tsp. hot pepper sauce
1/2 tsp. tumeric
1/4 tsp. mustard seed
1/2 tsp. celery seed
2 Tbs. green pepper, minced
2 Tbs. onion, minced
2 cups cooked corn

In sauce pan, combine sugar, salt, vinegar, hot pepper sauce, tumeric, mustard and celery seed. Bring to a boil and cook several minutes. Add vegetables and simmer 10-15 minutes. Seal in sterilized jars.

Thursday, August 4, 2016


I have had this blueberry farm owner's pie recipe about 25 years. This is a refrigerated blueberry pie.

4 cups fresh or frozen blueberries, divided
3/4 cup sugar
3 tbsp cornstarch (heaping if using frozen berries)
1/8 tsp salt
1 cup water
1/4 tsp ground cinnamon
1 tsp lemon juice
1 tbsp butter
1 (9-inch) baked pie shell

Wash and drain blueberries.

In a medium saucepan, mix sugar, 1 cup of the berries, cornstarch, salt, water, cinnamon and lemon juice. Cook, stirring, over medium heat until thickened. Remove from heat. Immediately add the butter and remaining berries.  Stir until mixed and butter is melted.

Pour the filling into the prepared pie shell and refrigerate until serving time. Serve topped with whipped cream or ice cream.

Note: Refrigerate leftovers.

Note: File Photo

Monday, August 1, 2016


2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/2 tsp salt
1/2 cup shortening
2/3 cup milk

Preheat oven to 450 degrees.

In a large bowl, combine the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the all at once. Stir gently until the dough sticks together. Knead dough on a lightly floured board for 10 to 12 strokes. Roll out to 1/2-inch thick. Don't handle the dough too much.
Cut dough with a biscuit cutter dipped in flour. Transfer to an ungreased baking sheet and bake 10 to 12 minutes until golden brown. Serve warm.

Drippings from 1 pound cooked bacon
1/3 cup strong black coffee

In a large cast iron skillet, heat the bacon drippings. Add the coffee and bring to a gently simmer. Cook, stirring constantly for 3 minutes.

Note: It is said by many who knew him this was a favorite meal for Elvis Presley.

Note: File Photo Shown With Ham