HONEY RAISINS BARS

Another old Southern Indiana Recipe from the days of my youth--too many years ago!

3/4 cup honey
3/4 cup sugar
3/4 cup butter
1 egg
2 cups sifted all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
2 cups uncooked oats
1 cup seedless raisins

Preheat oven to 375 degrees. Grease cookie sheets.

Cream the honey, sugar, butter and egg together. Sift the flour, salt, cinnamon, and flour together; stir into the creamed mixture. Add the oats and raisins, stir in. Drop by rounded teaspoonfuls onto the greased cookie sheets. Bake on the upper shelf of the oven for 12 to 14 minutes at 375 degrees. Cookies should be lightly browned. Cool on wire racks.

Makes 4 dozen cookies.

File photo for reference only.

DEPRESSION PIE

This is an old recipe from my husband's late Aunt Elsa.

1 1/2 cups apples, peeled and sliced
4 cups green tomatoes, sliced
1 1/2 cup raisins
1 1/2 cup pecans
2 heaping tsp all-purpose flour
1/2 cup brown sugar
3/4 cup white sugar
1/2 cup water
2 tbsp lemon juice or vinegar
dash salt
cinnamon to taste
nutmeg to taste
double crust pie pastry

Preheat oven to 425 degrees.

Mix the apples, green tomatoes, raisins, and pecans together in a large saucepan. Add the flour, sugars, water, lemon juice or vinegar, salt, cinnamon, and nutmeg. Cook over low to medium heat bringing to a boil. Line a 9-inch pie plate with a sheet of pastry. Pour the cooked mixture into the pastry lined pan. Top with another sheet of pastry, sealing edges together. Poke holes to ventilate. Bake at 425 degrees for 35 minutes or until lightly browned.

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BRAZILIAN BIFE de OURO (GOLDEN STEAK)

This recipe is from 1940s-1950s Brazil.

1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice

Pound the steaks with the side of a sturdy dish or have the meatman pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.

Variation: BIFE MILAMESA (Breaded Steak)

Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry breadcrumbs. Brown in hot butter as above.

file photo for reference

OATMEAL BREAD

This recipe is from my hometown newspaper in Indiana. This page was dated Wednesday, April 8,1987. It was in the good food/good health section.

1 pkg active dry yeast
1/4 cup lukewarm water (95-105 degrees)
3/4 cup skim milk
2 tbsp dark molasses
3/4 cup uncooked quick oats or regular oats
3/4 tsp salt
2 tbsp butter or margarine, softened
About 2 1/3 cups whole-wheat flour

In a small bowl, soften yeast in water for 5 to 10 minutes. Stir to dissolve. Meanwhile, scald milk by placing in a small saucepan and heating to just below boiling when tiny bubbles form around the edge of the pan.

In a large bowl, mix together molasses, oats, salt and margarine. Pour hot milk on top and stir to melt margarine. Cool to lukewarm.

Add yeast and enough flour to make a stiff batter; beat well. Add enough extra flour to make a soft dough, and turn out onto lightly floured board. Knead dough, working in extra flour only as needed to keep dough from sticking to board. Knead until smooth, light and elastic, with little air bubbles under the surface (about 5 to 8 minutes).

Place in warm greased bowl, turning dough over once to bring greased side up. Cover with plastic wrap or damp cloth. Place in warm place (80-85 degrees) away from drafts.

When the dough is doubled in volume (1 1/2-2 hours), punch down, form into ball and let rise again until almost doubled in volume (30-45 minutes). Shape into loaf and place in lightly oiled 9" x 5" loaf pan. Grease top lightly. Let rise again until almost doubled in volume (50-60 minutes) or until dough does not spring back when touched.

Bake at 375 degrees until loaf is lightly browned. Tip loaf out of pan and thump bottom with fingers to test for doneness (a hollow sound). If not done, return to oven for a few more minutes. Cool on wire rack before wrapping up.

Yield: 1 loaf of 18 slices
Per slice 2 g fat and 87 calories

File photo for reference

SKY HIGH BISCUITS

Here is another recipe from my 1984 treasure trove (cleaning out the garage!).

2 cups all-purpose flour

1 cup whole wheat flour

4 1/2 tsp baking powder

2 tbsp sugar

1/2 tsp salt

3/4 tsp cream of tartar

3/4 cup butter or margarine

1 egg, beaten

1 cup milk

In a bowl combine the flours, baking powder, sugar, salt and cream of tartar. 

Cut in butter until mixture resembles coarse cornmeal.

Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.

Roll or pat gently to 1-inch thickness. Cut into 1- to 2-inch biscuits. Place in a greased 10-inch iron skillet or on a 9-inch square pan. For crusty biscuits, separate on a cookie sheet.

Bake at 450 degrees for 12 to 15 minutes.

Yield: Approximately 20 biscuits.

I believe this recipe card was from Great American Recipes.

LUBY'S CARROT-RAISIN SALAD

We no longer have Luby's Cafeteria's in Texas but fortunately, we do have some of their most popular recipes. This was one of their most iconic salads. I never ate it as I don't like raisins, but I had a co-worker who ate it almost every day.

2 lbs carrots, peeled and trimmed

1 cup raisins

1 can crushed pineapple, drained

1 cup mayonnaise

1/2 cup powdered sugar

Shred carrots using large holes of grater. In a large bowl, combine carrots, raisins, and pineapple.

In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over the carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours before serving.

Yield: 8 servings

This is a file photo.

HOOSIER-STYLE MARDI GRAS PARTY CAKE

This recipe is from an old childhood friend.

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans.

In a small saucepan melt the butterscotch chips in the water. Cool.

Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:
1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans.
Place one of the cake layers on the cake plate. Spread the filling to 1/2" of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:
2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

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NO EGG BANANA SPLIT CAKE

This is an old recipe from my hometown of Bedford, Indiana.

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
Marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed. Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping overall. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.

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FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.

2 tbsp solid shortening

1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

File photo from Annie's Baking Addiction, I believe.

MIXED VEGETABLE SALAD

Another old recipe from my Southern Indiana roots.

1 can green beans
1 can kidney beans
1 can peas
1 can lima beans
1/2 cup diced onion
2 cups diced celery
1 cup diced green bell pepper
3 tbsp pimento

Drain the green beans, kidney beans, peas, and lima beans; mix lightly together. Add the onion, celery, bell pepper, and pimento; toss to blend and set aside.

1 cup sugar
2 tbsp cornstarch
1/2 tsp salt
dash of freshly ground pepper
1 cup vinegar
1/2 cup water
2 tbsp mustard

In a medium saucepan combine the sugar, cornstarch, salt, and pepper. Stir in the vinegar, water, and mustard. Cook over medium heat until the mixture boils, stirring frequently. Pour dressing over the vegetable mixture until well coated. Store any leftover dressing in the refrigerator in a covered container. It will keep indefinitely.

file photo for reference only - not this exact recipe