This just in
 

1950 Betty Crocker Cook Book
$5.50 on eBay.

It's what my mother used to learn how to cook and I'm having a blast looking
through it. What memories!

Now, out of the pages of this ring-bound book fell two pieces of paper.
Hand written recipes. I don't know if the recipes were from the book or if
the person who wrote them added them. It has taken a bit of time to
decipher the writing - funny, she writes a lot like my grandmother McQuown
did. Here's one and I have to say some of it makes no sense to me.

Jubilee Jumbles

2-1/4 c. all purpose flour
1-1/2 cups brown sugar (jacked)
1 teas.. salt (skimp)
1/2 teas. soda
1 cup dairy sour cream
1/2 cup shortening
2 eggs
1 teas. vanilla
I cup chopped nuts (if desired)
Brown butter glaze (below)

Cream shortening and sugar; add eggs and vanilla then add sifted dry
ingredients alternatley with sour cream. Heat oven to 375. Drop dough by
level tablespoons 2 inches apart onto ungreased baking sheet. Bake 10
minutes or until almost no imprint remains when touched with finger.

Immediately remove from baking sheet. Cool. Spread with Browned Butter
Glaze.
Makes 4-1/2-5 doz cookies

Browned Butter Glaze
Heat 1/3 cup butter or margarine over low heat until golden brown. Remove
from heat; blend in 2 cups confectioners sugar and 1-1/2 teas. vanilla.
Stir in 2 to 4 tablespoons [here she trails off - 2 to 4 tablespoons of
WHAT?]. Let soften until of spreading consistency.

Jill

This just in
 

jmcquown wrote:
> 1950 Betty Crocker Cook Book
> $5.50 on eBay.
>
> It's what my mother used to learn how to cook and I'm having a blast looking
> through it. What memories!
>
> Now, out of the pages of this ring-bound book fell two pieces of paper.
> Hand written recipes. I don't know if the recipes were from the book or if
> the person who wrote them added them. It has taken a bit of time to
> decipher the writing - funny, she writes a lot like my grandmother McQuown
> did. Here's one and I have to say some of it makes no sense to me.
>
> Jubilee Jumbles
>
> 2-1/4 c. all purpose flour
> 1-1/2 cups brown sugar (jacked)
> 1 teas.. salt (skimp)
> 1/2 teas. soda
> 1 cup dairy sour cream
> 1/2 cup shortening
> 2 eggs
> 1 teas. vanilla
> I cup chopped nuts (if desired)
> Brown butter glaze (below)
>
> Cream shortening and sugar; add eggs and vanilla then add sifted dry
> ingredients alternatley with sour cream. Heat oven to 375. Drop dough by
> level tablespoons 2 inches apart onto ungreased baking sheet. Bake 10
> minutes or until almost no imprint remains when touched with finger.
>
> Immediately remove from baking sheet. Cool. Spread with Browned Butter
> Glaze.
> Makes 4-1/2-5 doz cookies
>
> Browned Butter Glaze
> Heat 1/3 cup butter or margarine over low heat until golden brown. Remove
> from heat; blend in 2 cups confectioners sugar and 1-1/2 teas. vanilla.
> Stir in 2 to 4 tablespoons [here she trails off - 2 to 4 tablespoons of
> WHAT?]. Let soften until of spreading consistency.
>
> Jill
>
>


Thanks for the recipe. The brown sugar is *packed*, not jacked. By
"skimp", she means don't use the full measure of salt (use a scant
teaspoon).

The glaze probably has 2 to 4 Tbsp of milk to get the right consistency,
and the reason it's such a wide range is it depends on how fluffy the
powdered sugar was.

Hope this helps, :-)
Bob

This just in
 

jmcquown wrote:
> 1950 Betty Crocker Cook Book
> $5.50 on eBay.
>
> It's what my mother used to learn how to cook and I'm having a blast looking
> through it. What memories!
>
> Now, out of the pages of this ring-bound book fell two pieces of paper.
> Hand written recipes. I don't know if the recipes were from the book or if
> the person who wrote them added them. It has taken a bit of time to
> decipher the writing - funny, she writes a lot like my grandmother McQuown
> did. Here's one and I have to say some of it makes no sense to me.
>
> Jubilee Jumbles
>
> 2-1/4 c. all purpose flour
> 1-1/2 cups brown sugar (jacked)
> 1 teas.. salt (skimp)
> 1/2 teas. soda
> 1 cup dairy sour cream
> 1/2 cup shortening
> 2 eggs
> 1 teas. vanilla
> I cup chopped nuts (if desired)
> Brown butter glaze (below)
>
> Cream shortening and sugar; add eggs and vanilla then add sifted dry
> ingredients alternatley with sour cream. Heat oven to 375. Drop dough by
> level tablespoons 2 inches apart onto ungreased baking sheet. Bake 10
> minutes or until almost no imprint remains when touched with finger.
>
> Immediately remove from baking sheet. Cool. Spread with Browned Butter
> Glaze.
> Makes 4-1/2-5 doz cookies
>
> Browned Butter Glaze
> Heat 1/3 cup butter or margarine over low heat until golden brown. Remove
> from heat; blend in 2 cups confectioners sugar and 1-1/2 teas. vanilla.
> Stir in 2 to 4 tablespoons [here she trails off - 2 to 4 tablespoons of
> WHAT?]. Let soften until of spreading consistency.
>
> Jill
>
>


Thanks for the recipe. The brown sugar is *packed*, not jacked. By
"skimp", she means don't use the full measure of salt (use a scant
teaspoon).

The glaze probably has 2 to 4 Tbsp of milk to get the right consistency,
and the reason it's such a wide range is it depends on how fluffy the
powdered sugar was.

Hope this helps, :-)
Bob

This just in
 

jmcquown wrote:
> 1950 Betty Crocker Cook Book
> $5.50 on eBay.
>
> It's what my mother used to learn how to cook and I'm having a blast looking
> through it. What memories!
>
> Now, out of the pages of this ring-bound book fell two pieces of paper.
> Hand written recipes. I don't know if the recipes were from the book or if
> the person who wrote them added them. It has taken a bit of time to
> decipher the writing - funny, she writes a lot like my grandmother McQuown
> did. Here's one and I have to say some of it makes no sense to me.
>
> Jubilee Jumbles
>
> 2-1/4 c. all purpose flour
> 1-1/2 cups brown sugar (jacked)
> 1 teas.. salt (skimp)
> 1/2 teas. soda
> 1 cup dairy sour cream
> 1/2 cup shortening
> 2 eggs
> 1 teas. vanilla
> I cup chopped nuts (if desired)
> Brown butter glaze (below)
>
> Cream shortening and sugar; add eggs and vanilla then add sifted dry
> ingredients alternatley with sour cream. Heat oven to 375. Drop dough by
> level tablespoons 2 inches apart onto ungreased baking sheet. Bake 10
> minutes or until almost no imprint remains when touched with finger.
>
> Immediately remove from baking sheet. Cool. Spread with Browned Butter
> Glaze.
> Makes 4-1/2-5 doz cookies
>
> Browned Butter Glaze
> Heat 1/3 cup butter or margarine over low heat until golden brown. Remove
> from heat; blend in 2 cups confectioners sugar and 1-1/2 teas. vanilla.
> Stir in 2 to 4 tablespoons [here she trails off - 2 to 4 tablespoons of
> WHAT?]. Let soften until of spreading consistency.
>
> Jill
>
>


Thanks for the recipe. The brown sugar is *packed*, not jacked. By
"skimp", she means don't use the full measure of salt (use a scant
teaspoon).

The glaze probably has 2 to 4 Tbsp of milk to get the right consistency,
and the reason it's such a wide range is it depends on how fluffy the
powdered sugar was.

Hope this helps, :-)
Bob

This just in
 

"jmcquown" > writes:

>WHAT?].

Evaporated milk.
(and by the way, the brown sugar is "packed", not jacked.)

See:
http://media3.travelzoo.com/247p/
http://www.onecook.com/recipe.htm?&recid=583
http://www.amish-recipes.com/dessert...ee_jumbles.htm
http://www.foxygranny.com/Recipes/Sw...eeJumbles.html
and about 20 more on Google....

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

This just in
 

"jmcquown" > writes:

>WHAT?].

Evaporated milk.
(and by the way, the brown sugar is "packed", not jacked.)

See:
http://media3.travelzoo.com/247p/
http://www.onecook.com/recipe.htm?&recid=583
http://www.amish-recipes.com/dessert...ee_jumbles.htm
http://www.foxygranny.com/Recipes/Sw...eeJumbles.html
and about 20 more on Google....

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

This just in
 

One dark day on Usenet, (ConnieG999) said:
> "jmcquown" > writes:
>
> >WHAT?].
>
> Evaporated milk.
> (and by the way, the brown sugar is "packed", not jacked.)

I dunno, "jacked sugar" has an interesting ring to it...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF

This just in
 

ConnieG999 wrote:
> "jmcquown" > writes:
>
>> WHAT?].
>
> Evaporated milk.
> (and by the way, the brown sugar is "packed", not jacked.)
>
> See:
> http://media3.travelzoo.com/247p/
> http://www.onecook.com/recipe.htm?&recid=583
> http://www.amish-recipes.com/dessert...ee_jumbles.htm
> http://www.foxygranny.com/Recipes/Sw...eeJumbles.html
> and about 20 more on Google....
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.

LOL!

You try reading a strangers handwriting! Here's another one:

Refrigerater Date Pinwheels

4 c. sifted all purpose flour
1/2 teas salt
1/2 teas baking soda

2-1/2 cups cut up pitted dates
1 cup granulated sugar
1 cup water
1 cup chopped nuts

[There's a note here that says to cook this together, cool then add the
nuts. Doesn't say why to cook or for how long.]

1 cups shortening
2 cups brown sugar, firmly packed
3 eggs well beaten

Sift first three ingredients together. Combine dates and next 2 ingredients
in saucepan. Cook over low heat until thick, about 10 minutes; cool.

Meanwhile, work shortening with spoon until fluffy and creamy; add brown
sugar slowing while continuing to work until light. Add eggs. Mix well.
Add flour mixutre; mix well. Cover. Chill thoroughly. Divide mixture in
half. Roll each half separately into rectangle a little less than 1/4"
thick. Spread each with date filling. Roll up as for jelly roll into 2
rolls. Wrap in waxed paper. Chill well overnight if you can. Then cut
with a sharp thin knife into slices about 1/4" thick. Arrange 2 inches
apart on greased cookie sheets. Bake at 400F for 10-12 minute or until
done. Makes about 5 dozen.

Jill

This just in
 

ConnieG999 wrote:
> "jmcquown" > writes:
>
>> WHAT?].
>
> Evaporated milk.
> (and by the way, the brown sugar is "packed", not jacked.)
>
> See:
> http://media3.travelzoo.com/247p/
> http://www.onecook.com/recipe.htm?&recid=583
> http://www.amish-recipes.com/dessert...ee_jumbles.htm
> http://www.foxygranny.com/Recipes/Sw...eeJumbles.html
> and about 20 more on Google....
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.

LOL!

You try reading a strangers handwriting! Here's another one:

Refrigerater Date Pinwheels

4 c. sifted all purpose flour
1/2 teas salt
1/2 teas baking soda

2-1/2 cups cut up pitted dates
1 cup granulated sugar
1 cup water
1 cup chopped nuts

[There's a note here that says to cook this together, cool then add the
nuts. Doesn't say why to cook or for how long.]

1 cups shortening
2 cups brown sugar, firmly packed
3 eggs well beaten

Sift first three ingredients together. Combine dates and next 2 ingredients
in saucepan. Cook over low heat until thick, about 10 minutes; cool.

Meanwhile, work shortening with spoon until fluffy and creamy; add brown
sugar slowing while continuing to work until light. Add eggs. Mix well.
Add flour mixutre; mix well. Cover. Chill thoroughly. Divide mixture in
half. Roll each half separately into rectangle a little less than 1/4"
thick. Spread each with date filling. Roll up as for jelly roll into 2
rolls. Wrap in waxed paper. Chill well overnight if you can. Then cut
with a sharp thin knife into slices about 1/4" thick. Arrange 2 inches
apart on greased cookie sheets. Bake at 400F for 10-12 minute or until
done. Makes about 5 dozen.

Jill

This just in
 

On Wed, 14 Jul 2004 23:31:46 -0500, "jmcquown"
> wrote:



>You try reading a strangers handwriting! Here's another one:
>
>Refrigerater Date Pinwheels

Wow, this recipe is _very_ similar to one that my family has.

>[There's a note here that says to cook this together, cool then add the
>nuts. Doesn't say why to cook or for how long.]

This is probably to cook until the dates absorb some moisture and the
liquid is date flavored & thicker, so when you bake them, the filling
stays thick & chewy.

It's written a little confusing. I think she tried to write it in the
complete steps, and failed. Yes, you will want to make the dough
ahead of time. Also, there is probably a window of time where the
date mixture will really start to set up, so when you are letting it
cool (before adding the nuts) you will want to roll out your chilled
dough to prepare it for the date & nut mixture. Here would be better
instructions based on a very similar recipe for a raisin filled cookie
that my family has been making for Eons.

Refrigerator Date Pinwheels

4 c. sifted all purpose flour
1/2 teas salt
1/2 teas baking soda

1 cups shortening
2 cups brown sugar, firmly packed
3 eggs well beaten

2-1/2 cups cut up pitted dates
1 cup granulated sugar
1 cup water
1 cup chopped nuts

Sift first three ingredients together, set aside.
Work shortening with spoon until fluffy and creamy; add brown
sugar slowing while continuing to work until light. Add eggs. Mix
well. Add flour mixture; mix well. Cover. Chill thoroughly.

Combine dates, water and sugar in saucepan.
Cook over low heat until thick, about 10 minutes.

While the date mixture is cooling:
Divide dough mixture in half. Roll each half separately into a
rectangle a little less than 1/4" thick.

Add the nuts to the date mixture and spread date & nut filling evenly
over the dough. Roll up into jelly roll (you will have 2 rolls).
Wrap in waxed paper. Chill well overnight if you can. Then cut with
a sharp thin knife into slices about 1/4" thick. Arrange 2 inches
apart on greased cookie sheets.

Bake at 400F for 10-12 minute or until done. Makes about 5 dozen.


Denise, Brian & Wyatt (May 31, 02)

A good friend will come and bail you out of jail...
A true friend will be sitting next to you saying,
"Damn...that was fun!"

This just in
 

On Wed, 14 Jul 2004 22:08:56 -0700, Denise~*
> wrote:

>Work shortening with spoon until fluffy and creamy;

Ohh, and this was obviously written by someone who doesn't have a
Kitchenaid mixer!


Denise, Brian & Wyatt (May 31, 02)

A good friend will come and bail you out of jail...
A true friend will be sitting next to you saying,
"Damn...that was fun!"

This just in
 

Denise~* wrote:
> On Wed, 14 Jul 2004 22:08:56 -0700, Denise~*
> > wrote:
>
>> Work shortening with spoon until fluffy and creamy;
>
> Ohh, and this was obviously written by someone who doesn't have a
> Kitchenaid mixer!

Gee, ya think? The paper this was written on is crackly!
My grandparents never had mixers for anything. For a long time I didn't
either. Still don't own a KitchenAid.

Jill

>
>
> Denise, Brian & Wyatt (May 31, 02)
>
> A good friend will come and bail you out of jail...
> A true friend will be sitting next to you saying,
> "Damn...that was fun!"

This just in
 

Denise~* wrote:
> On Wed, 14 Jul 2004 22:08:56 -0700, Denise~*
> > wrote:
>
>> Work shortening with spoon until fluffy and creamy;
>
> Ohh, and this was obviously written by someone who doesn't have a
> Kitchenaid mixer!

Gee, ya think? The paper this was written on is crackly!
My grandparents never had mixers for anything. For a long time I didn't
either. Still don't own a KitchenAid.

Jill

>
>
> Denise, Brian & Wyatt (May 31, 02)
>
> A good friend will come and bail you out of jail...
> A true friend will be sitting next to you saying,
> "Damn...that was fun!"

This just in
 

>Here's another one:
>
>Refrigerater Date Pinwheels

>[There's a note here that says to cook this together, cool then add the
>nuts. Doesn't say why to cook or for how long.]
>
Jill, here it is in a little better format:

Date Pinwheels

Filling
2 1/4 cups chopped dates
1 cup granulated sugar
1 cup hot water
1 cup chopped nuts

Combine dates, sugar and water. Cook over low heat until thick, about 10
minutes. Add nuts. Cool.

Cookie Dough
1 cup shortening
2 cups brown sugar
3 eggs
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Cream shortening. Add brown sugar; cream thoroughly. Add eggs, one at a time,
beating well after each addition. Sift dry ingredients and add. Mix well. Chill
dough thoroughly. Divide dough and roll into rectangles no more than 1/4-inch
thick. Spread with filling and roll. Wrap each roll in wax paper. Chill
overnight if possible. Slice 1/4-inch thick. Bake at 400 degrees F for 10 to 12
minutes. Unbaked cookies may be kept in refrigerator for a month. May also be
frozen. Bake as needed.

Yields 5 dozen.



Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

This just in
 

In article >,
"jmcquown" > wrote:

> 1950 Betty Crocker Cook Book
> $5.50 on eBay.
>
> It's what my mother used to learn how to cook and I'm having a blast looking
> through it. What memories!
>
> Now, out of the pages of this ring-bound book fell two pieces of paper.
> Hand written recipes. I don't know if the recipes were from the book or if
> the person who wrote them added them. It has taken a bit of time to
> decipher the writing - funny, she writes a lot like my grandmother McQuown
> did. Here's one and I have to say some of it makes no sense to me.
>
> Jubilee Jumbles
>
> 2-1/4 c. all purpose flour
> 1-1/2 cups brown sugar (jacked)
> 1 teas.. salt (skimp)
> 1/2 teas. soda
> 1 cup dairy sour cream
> 1/2 cup shortening
> 2 eggs
> 1 teas. vanilla
> I cup chopped nuts (if desired)
> Brown butter glaze (below)
>
> Cream shortening and sugar; add eggs and vanilla then add sifted dry
> ingredients alternatley with sour cream. Heat oven to 375. Drop dough by
> level tablespoons 2 inches apart onto ungreased baking sheet. Bake 10
> minutes or until almost no imprint remains when touched with finger.
>
> Immediately remove from baking sheet. Cool. Spread with Browned Butter
> Glaze.
> Makes 4-1/2-5 doz cookies
>
> Browned Butter Glaze
> Heat 1/3 cup butter or margarine over low heat until golden brown. Remove
> from heat; blend in 2 cups confectioners sugar and 1-1/2 teas. vanilla.
> Stir in 2 to 4 tablespoons [here she trails off - 2 to 4 tablespoons of
> WHAT?]. Let soften until of spreading consistency.
>
> Jill

That looks almost exactly like the recipe printed in said cookbook for
Butterscotch Cookies (p.182). I made a batch last week with some
leftover sour cream, but left out the walnuts and left off the frosting.
My mother is partial to the "key" recipe for sour cream cookies on that
same page.

Cindy

--
C.J. Fuller

Delete the obvious to email me

This just in
 

In article >,
"jmcquown" > wrote:

>
> You try reading a strangers handwriting! Here's another one:
>
> Refrigerater Date Pinwheels
>
> 4 c. sifted all purpose flour
> 1/2 teas salt
> 1/2 teas baking soda
>
> 2-1/2 cups cut up pitted dates
> 1 cup granulated sugar
> 1 cup water
> 1 cup chopped nuts
>
> [There's a note here that says to cook this together, cool then add the
> nuts. Doesn't say why to cook or for how long.]
>
> 1 cups shortening
> 2 cups brown sugar, firmly packed
> 3 eggs well beaten
>
> Sift first three ingredients together. Combine dates and next 2 ingredients
> in saucepan. Cook over low heat until thick, about 10 minutes; cool.
>
> Meanwhile, work shortening with spoon until fluffy and creamy; add brown
> sugar slowing while continuing to work until light. Add eggs. Mix well.
> Add flour mixutre; mix well. Cover. Chill thoroughly. Divide mixture in
> half. Roll each half separately into rectangle a little less than 1/4"
> thick. Spread each with date filling. Roll up as for jelly roll into 2
> rolls. Wrap in waxed paper. Chill well overnight if you can. Then cut
> with a sharp thin knife into slices about 1/4" thick. Arrange 2 inches
> apart on greased cookie sheets. Bake at 400F for 10-12 minute or until
> done. Makes about 5 dozen.
>
> Jill

My grandmother had an index card box full of recipes. Problem was, the
cards only had ingredients on them without instructions. (Grandma was a
home ec teacher before she got married, so she probably had all of the
methods memorized.) She died when I was 5, so there was no way I could
pick her brain for the methods. The cards undoubtedly got thrown away
when my grandfather died.

Cindy

--
C.J. Fuller

Delete the obvious to email me

This just in
 

Cindy Fuller wrote:
> In article >,
> "jmcquown" > wrote:
>
>>
>> You try reading a strangers handwriting! Here's another one:
>>
>> Refrigerater Date Pinwheels
>>
>> Jill
>
> My grandmother had an index card box full of recipes. Problem was,
> the
> cards only had ingredients on them without instructions. (Grandma
> was a
> home ec teacher before she got married, so she probably had all of the
> methods memorized.) She died when I was 5, so there was no way I
> could
> pick her brain for the methods. The cards undoubtedly got thrown away
> when my grandfather died.
>
> Cindy

Sad, isn't it? I don't know what happened to all my Grandma Mac's recipes.
The few I do have are full of quaintly written measurements like "butter the
size of a walnut". And, like the hand written recipes which fell out of
this old book, often don't say exactly what you should do when. Like your
grandmother, I'm sure she knew exactly what to do so she just didn't bother
writing some things down.

Jill

This just in
 

> In article >,
> "jmcquown" > wrote:
>
>
>>You try reading a strangers handwriting! Here's another one:
>>
>>Refrigerater Date Pinwheels
>>
>>4 c. sifted all purpose flour
>>1/2 teas salt
>>1/2 teas baking soda
>>
>>2-1/2 cups cut up pitted dates
>>1 cup granulated sugar
>>1 cup water
>>1 cup chopped nuts
>>
>>[There's a note here that says to cook this together, cool then add the
>>nuts. Doesn't say why to cook or for how long.]
>>

"in saucepan. Cook over low heat until thick, about 10 minutes; cool."
This is the filling. You cook it so the dates will absorb the water and
the sugar will turn to syrup.

Thanks for the recipe,
Bob

This just in
 

jmcquown wrote:

> Denise~* wrote:
>
>>On Wed, 14 Jul 2004 22:08:56 -0700, Denise~*
> wrote:
>>
>>
>>>Work shortening with spoon until fluffy and creamy;
>>
>>Ohh, and this was obviously written by someone who doesn't have a
>>Kitchenaid mixer!
>
>
> Gee, ya think? The paper this was written on is crackly!
> My grandparents never had mixers for anything. For a long time I didn't
> either. Still don't own a KitchenAid.
>
> Jill
>


Get a KitchenAid hand mixer (I have a 5-speed, I think) and you won't
need a stand mixer for anything except bread dough. You can do the
bread dough by hand. I also have a KitchenAid stand mixer and seldom
use it anymore.

Best regards,
Bob

This just in
 

jmcquown wrote:

> Denise~* wrote:
>
>>On Wed, 14 Jul 2004 22:08:56 -0700, Denise~*
> wrote:
>>
>>
>>>Work shortening with spoon until fluffy and creamy;
>>
>>Ohh, and this was obviously written by someone who doesn't have a
>>Kitchenaid mixer!
>
>
> Gee, ya think? The paper this was written on is crackly!
> My grandparents never had mixers for anything. For a long time I didn't
> either. Still don't own a KitchenAid.
>
> Jill
>


Get a KitchenAid hand mixer (I have a 5-speed, I think) and you won't
need a stand mixer for anything except bread dough. You can do the
bread dough by hand. I also have a KitchenAid stand mixer and seldom
use it anymore.

Best regards,
Bob

This just in
 

jmcquown wrote:

> Cindy Fuller wrote:
>
>>In article >,
>> "jmcquown" > wrote:
>>
>>
>>>You try reading a strangers handwriting! Here's another one:
>>>
>>>Refrigerater Date Pinwheels
>>>
>>>Jill
>>
>>My grandmother had an index card box full of recipes. Problem was,
>>the
>>cards only had ingredients on them without instructions. (Grandma
>>was a
>>home ec teacher before she got married, so she probably had all of the
>>methods memorized.) She died when I was 5, so there was no way I
>>could
>>pick her brain for the methods. The cards undoubtedly got thrown away
>>when my grandfather died.
>>
>>Cindy
>
>
> Sad, isn't it? I don't know what happened to all my Grandma Mac's recipes.
> The few I do have are full of quaintly written measurements like "butter the
> size of a walnut". And, like the hand written recipes which fell out of
> this old book, often don't say exactly what you should do when. Like your
> grandmother, I'm sure she knew exactly what to do so she just didn't bother
> writing some things down.
>
> Jill
>
>
I saved Grandmother in-laws recipe file. She wasn't much of a cook
herself but some of the recipes she was given by friends are fab. I
askd MIL if she wanted the file...she didn't so home it went with me.

A favorite is Avacado Crab Dip

1 lg Avacado
1 T lemon juice
1 T grated onion (I mince it)
1 t Worcestershire
Mix above together until smooth
8 oz. cream cheese
1/4 c sour cream
1/4 t salt
Mix together until smooth combine with avacado mixture.
7 oz. crab meat
Stir into above. Chill

Then there are useful things like how to use a wooden butter mold.

And home remedies for swimmer's itch, poison ivy and assorted bug bites.

The ice box cake recipe cracks me up, she starts it off with use Large
Indian Tree pattern platter. :)

I have no idea what has become of my grandmother's recipes. Graddad may
still have the file but I somehow doubt it. Some unscrupulous cousins
and my uncles ex-wife did a darned good job of robbing him blind after
my grandmother passed away a decade ago. I'd be happy to just have
copies of her recipes.

Jessica

This just in
 

"Jessica V." > writes:

>I have no idea what has become of my grandmother's recipes.

A friend of mine told me many years ago to get my Nannie's recipes NOW before
it was too late. So knowing that my grandmother had little spare money,
whenever she asked me what I wanted for Christmas/birthday/etc. I told her to
handwrite her favorite recipes for me. Now I have a collection of all the
things she used to make, and in her own script. I am SO glad I did it that way,
instead of trying to find her papers after her death. And some of those recipes
were just "in her head" as well.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

This just in
 

Jessica V. wrote:
> jmcquown wrote:
>
>> Cindy Fuller wrote:
>>
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>
>>>> You try reading a strangers handwriting! Here's another one:
>>>>
>>>> Refrigerater Date Pinwheels
>>>>
>>>> Jill
>>>
>>> My grandmother had an index card box full of recipes. Problem was,
>>> the
>>> cards only had ingredients on them without instructions.
>>> Cindy
>>
>>
>> Sad, isn't it? I don't know what happened to all my Grandma Mac's
>> recipes. The few I do have are full of quaintly written measurements
>> Jill
>>
>>
> I saved Grandmother in-laws recipe file. She wasn't much of a cook
> herself but some of the recipes she was given by friends are fab. I
> askd MIL if she wanted the file...she didn't so home it went with me.
>
> A favorite is Avacado Crab Dip
>
(snipped recipe)

> The ice box cake recipe cracks me up, she starts it off with use Large
> Indian Tree pattern platter. :)
>
> Jessica

But Jessica, doesn't everyone have one of those?? LOL

Jill

This just in (Grandma's recipes)
 

Jessica, writing of a grandmother's recipe, wrote:

> > The ice box cake recipe cracks me up, she starts it off with use Large
> > Indian Tree pattern platter. :)
> >
> > Jessica

Well, SHE knew it would fit better on that one, didn't she?

I just typed out my recipe for a chilled raspberry cream souffle that gives
instructions to use, in particular steps, the red mixing bowl, the green
mixing bowl and the yellow mixing bowl. My daughters will know I'm referring
to a set of MY mother's Pyrex bowls, but I wonder what my grandchildren will
think?

BTW, if anyone is interested in this splendiferous dessert, which takes all
day and uses every mixing bowl in the house TWICE, I'll be glad to post it.

Felice

This just in (Grandma's recipes)
 

Felice Friese wrote:
> Jessica, writing of a grandmother's recipe, wrote:
>
>>> The ice box cake recipe cracks me up, she starts it off with use
>>> Large Indian Tree pattern platter. :)
>>>
>>> Jessica
>
> Well, SHE knew it would fit better on that one, didn't she?
>
> I just typed out my recipe for a chilled raspberry cream souffle that
> gives instructions to use, in particular steps, the red mixing bowl,
> the green mixing bowl and the yellow mixing bowl. My daughters will
> know I'm referring to a set of MY mother's Pyrex bowls, but I wonder
> what my grandchildren will think?
>
Felice, MY mother had those same bowls! I remember all too well the day the
large Red one went crashing to the floor. I thought she was going to cry.

> BTW, if anyone is interested in this splendiferous dessert, which
> takes all day and uses every mixing bowl in the house TWICE, I'll be
> glad to post it.
>
> Felice

Raspberries seem to be a very common topic these last couple of days!
Please go ahead and post it.

Jill

This just in (Raspberry Cream Souffle)
 

OK, Jill, you twisted my arm. This is time-consuming and dish-consuming, but
it's a most amazing dessert. It came from
an old Good Housekeeping Cookbook, where it was in proportions for 16. Back
in the '60s it was my answer to the "Will you bring dessert?" question.

COLD RASPBERRY CREAM SOUFFLE
Serves 8 or more

1 teaspoon gelatine
2 tablespoons water
2 10-ounce packages frozen raspberries
1 tablespoon superfine sugar
1 tablespoon lemon juice
1/2 envelope gelatine
4 egg whites
1/8 teaspoon salt
1 tablespoon superfine sugar
1 pint heavy cream
1 tablespoon superfine sugar
3 trays ice cubes

Sprinkle 1 teaspoon gelatin over 2 tablespoons water; dissolve over hot
water. Reserve for whipping cream
In saucepan, slightly crush slightly thawed raspberries with fork. Add 1
tablespoon sugar, lemon juice and 1/2 envelope gelatin, and stir over medium
heat until gelatine is dissolved. Pour into 1-quart mixing bowl and chill
over ice cubes in 3-quart mixing bowl, stirring until mixture just mounds
from a spoon. (This takes much longer than you think it will, and may have
to be refrigerated while it is setting. Discard ice cubes and transfer
mixture to 3-quart mixing bowl.
In large mixer bowl, with wire whisk attachment, beat egg whites with
salt to soft peaks; gradually add 1 tablespoon sugar and beat until stiff.
In second large mixer bowl, with whisk attachment, combine heavy cream,
reserved dissolved gelatine and 1 tablespoon sugar, and beat until stiff.
ORIGINAL: Fold egg whites and half whipped cream into raspberry mixture.
Reserve and refrigerate 1/2 cup whipped cream. Spoon raspberry mixture into
serving bowl, leaving as much raspberry as whipped cream.Spread half of
whpped cream over raspberry, half of reserved raspberry, remaining whipped
cream and remaining reserved raspberry. Refrigerate at least 1 hour, and
decorate with refrigerated whipped cream.) Frankly, this assembly procedure
isn't worth the time and effort for the almost invisible layers it makes, so
....)
MODIFICATION: Fold all egg whites and all whipped cream (unless you want
to reserve some for garnish) into raspberry mixture and refrigerate.

Don't just sit there. Go round up your mixing bowls.

Felice

This just in (Raspberry Cream Souffle)
 

OK, Jill, you twisted my arm. This is time-consuming and dish-consuming, but
it's a most amazing dessert. It came from
an old Good Housekeeping Cookbook, where it was in proportions for 16. Back
in the '60s it was my answer to the "Will you bring dessert?" question.

COLD RASPBERRY CREAM SOUFFLE
Serves 8 or more

1 teaspoon gelatine
2 tablespoons water
2 10-ounce packages frozen raspberries
1 tablespoon superfine sugar
1 tablespoon lemon juice
1/2 envelope gelatine
4 egg whites
1/8 teaspoon salt
1 tablespoon superfine sugar
1 pint heavy cream
1 tablespoon superfine sugar
3 trays ice cubes

Sprinkle 1 teaspoon gelatin over 2 tablespoons water; dissolve over hot
water. Reserve for whipping cream
In saucepan, slightly crush slightly thawed raspberries with fork. Add 1
tablespoon sugar, lemon juice and 1/2 envelope gelatin, and stir over medium
heat until gelatine is dissolved. Pour into 1-quart mixing bowl and chill
over ice cubes in 3-quart mixing bowl, stirring until mixture just mounds
from a spoon. (This takes much longer than you think it will, and may have
to be refrigerated while it is setting. Discard ice cubes and transfer
mixture to 3-quart mixing bowl.
In large mixer bowl, with wire whisk attachment, beat egg whites with
salt to soft peaks; gradually add 1 tablespoon sugar and beat until stiff.
In second large mixer bowl, with whisk attachment, combine heavy cream,
reserved dissolved gelatine and 1 tablespoon sugar, and beat until stiff.
ORIGINAL: Fold egg whites and half whipped cream into raspberry mixture.
Reserve and refrigerate 1/2 cup whipped cream. Spoon raspberry mixture into
serving bowl, leaving as much raspberry as whipped cream.Spread half of
whpped cream over raspberry, half of reserved raspberry, remaining whipped
cream and remaining reserved raspberry. Refrigerate at least 1 hour, and
decorate with refrigerated whipped cream.) Frankly, this assembly procedure
isn't worth the time and effort for the almost invisible layers it makes, so
....)
MODIFICATION: Fold all egg whites and all whipped cream (unless you want
to reserve some for garnish) into raspberry mixture and refrigerate.

Don't just sit there. Go round up your mixing bowls.

Felice