SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream
3 eggs
1 cup sugar
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

 File Photo dianasdesserts 

SPAM'S 3 BEAN CASSEROLE

This is another recipe clipping from my late mother's shoebox collection. Was Spam part of your childhood meals? I remember my dad taking some Spam sandwiches is his black lunchbox.

Click on photo to enlarge for easier reading.

TENNESSEE HILLS POTATO AU GRATIN

4 or 5 large russet potatoes

3 large onions
2 cups milk
salt and pepper to taste
butter
flour
grated cheddar cheese

In large casserole, put layer of peeled and sliced potatoes using half the potatoes. Season with salt and pepper. Add a layer of half the onions. Dot with butter. Repeat the process with the other potatoes and onions. Pour milk to cover. Sprinkle lightly with flour. When almost done, top with grated cheddar cheese. Bake in a 350 degree oven for about an hour.

Serves 6 to 8.

 

File Photo

NUT ROLLS

This is a great old recipe I got from one of the sites I below to. I wish I could remember where but unfortunately I cannot. I am thinking it might be from the Olden Days of Christmas...or Handwritten Recipes page. I love coming across these old recipes that you know are delicious because the recipe has obviously been used many times.

Click on recipe for easier reading.

CREOLE CAULIFLOWER ON TOAST

This is the first recipe is this little JayC Food Stores 1982 booklet I found is some of my late mother's things.

1/3 cup chopped fresh onion
1/2 cup chopped green pepper
1/4 cup butter or margarine
3 tablespoons flour
2 1/2 diced fresh tomatoes
1 teaspoon salt
1/8 teaspoon black pepper
3 cups cooked cauliflowerets
Buttered toast

Saute onion and green pepper in butter or margarine until lightly browned, 10 minutes. Blend in flour. Add tomatoes, salt and black pepper. Stir and cook until of medium thickness. Add cauliflower. Serve on buttered toast. Makes 6 servings.

COCONUT CHEWS

This recipe is from one of my late mother's neighbors. I do not have a picture thus the silly coconut caricature below.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

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WALNUT BUNDT CAKE

This recipe is from an old church cookbook.

1 cup soft shortening
3/4 cup milk
4 eggs, unbeaten
3 cups sifted cake flour
1 3/4 cups sugar
2 tsps baking powder
1 1/2 tsps salt
2 tsps vanilla extract
1 cup very finely chopped walnuts

Preheat oven to 375 degrees.

Into a large bowl sift flour with sugar, baking powder and salt. Drop in shortening and 2 eggs; pour in milk and vanilla. Beat 2 minutes at medium speed. Add 2 eggs, beat as before. Fold in nuts. Turn into greased Bundt pan or tube pan. Bake 1 hour. Cool 10 to 15 minutes before removing from pan. Cool. Make a glaze by combining 2 tablespoons light corn syrup and 2 teaspoons butter or margarine in a small saucepan. Boil 3 minutes but no longer. Place walnut halves or pieces on top of cake, if desired. Pour the boiled glaze over the top allowing to run down the sides. Note: This cake freezes well.

 File photo credited to veryveryquiet

MY MOM'S RECIPE FOR FUDGE NOUGUTS

I am always excited when I come across an old handwritten recipe of my late mother's. She has been gone several years and couldn't write for almost 2 years prior to her death. Finding this made my day!

It is hard to read on the crease. That says, "1 tsp vanilla".

SWEET POTATO AND PINEAPPLE CASSEROLE

This recipe is from an old acquaintance of my late mother.

4 tbsp butter
1 1/2 cups crushed pineapple, drained and juice reserved
3 cups sweet potatoes, cooked
1/2 cup brown sugar
salt to taste
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup reserved pineapple juice (add water if necessary to make a cup)
2 cups marshmallows

Melt butter; add pineapple. In a buttered casserole dish, place alternate layers of potatoes and pineapple/butter mixture. Sprinkle with the brown sugar, salt, nutmeg, and cloves. Pour the juice over the casserole. Bake in a moderate oven, 375 degrees, for 25 to 30 minutes. Add marshmallows. Leave in oven until marshmallows are brown.

file photo.

DOUBLE DELIGHT PEANUT BUTTER COOKIES

This recipe was cut from an old magazine.

1/4 cup dry roasted peanuts, chopped finely
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll (approx. 16 oz) refrigerated peanut butter cookie dough

Preheat oven to 375 degrees.

In a small bowl, mix peanuts, granulated sugar and cinnamon. Set bowl aside. In a second small bowl, stir together the peanut butter and powdered sugar until completely well blended. Shape mixture into 24 balls. Cut the roll of cookie dough into 12 even sized slices. Cut each slice in half crosswise and flatten slightly. Shape one piece of the cookie dough slices completely around one of the 24 balls you made. Cover the ball completely. Roll each covered ball in the peanut, sugar, cinnamon mixture. Gently pat the mixture completely onto the balls. On an ungreased cookie sheets, place the balls 2-inches apart. Grease the bottom of a small drinking glass and place into remaining peanut mixture. With the bottom of the glass flatten each cookie. Sprinkle any remaining peanut mixture on the tops of the cookies and press in lightly. Bake for 7 to 12 minutes at 375 degrees or until the edges are golden brown.

Note: File Photo