Family Recipes

• 2 cups chopped suet (1/2 lb.)
• 1 c. chopped apples
• 2 cups seedless raisins
• 1 cup currants
• 1 cup light molasses
• 1 cup cold water
• 3 cups flour
• 1/2 t. salt
• 1 t. soda
• 2 t. cinnamon
• 1/2 t. cloves
• 1/2 t. allspice

Combine suet, fruits, molasses, and water. Add sifted dry ingredients and mix thoroughly. Fill greased mold two-thirds full; cover tightly and steam 3 hours. Serve hot with Lemon or Almond Sauce, recipe in this book.

• Two 6 oz. packages butterscotch chips
• One 6 oz. package chocolate chips.
• 12 oz. salted peanuts

In the top of a double boiler, melt two 6 oz. packages butterscotch chips and one 6 oz. package chocolate chips. Mix well, then stir in 12 oz. salted peanuts.

Drop by “clusters” onto a cookie sheet and refrigerate until firm.

(This recipe is from Deloris Schauerman, wife of Sam Schauerman, the President of El Camino College.)

• 1 jar (5 to 10 oz.) marshmallow cream
• 1 1/2 c. sugar
• 2/3 c. evaporated milk
• 1/4 c. butter or margarine
• 1/4 t. salt
• 12 oz. pkg. (2 cups) Nestle Semi-sweet chocolate morsels
• 1/2 c. chopped nuts
• 1 t. vanilla extract

In medium saucepan, combine I jar marshmallow cream (5 oz. to 10 oz. jar), 1 1/2 cups sugar, 2/3 cup evaporated milk, 1/4 cup butter or margarine, and 1/4 t. salt. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes over moderate heat, stirring constantly. Remove from heat. Add one 12 oz.. pkg. (2 cups) Nestles chocolate morsels. Stir until morsels are melted and mixture is smooth. Stir in 1/2 cup chopped nuts and I t. vanilla extract. Pour into greased 8″ square pan. Chill until firm. Makes about 2 1/4 pounds.

• 1 large pkg. Oreo cookies, crushed (Save a few for top)
• 1/2 gallon vanilla ice cream
• 1 jar Kraft caramel topping (12 oz.)
• 1 can Hershey Fudge Topping
• 1 cup crushed peanuts
• 9 oz. whipped topping (Cool Whip)
• Oreo crumbs you saved.

Mix in layers in order given. You can mix the toppings together (caramel and Hershey). Freeze.

Note: This is Dad’s favorite dessert that Mary Ellen makes when we visit Iowa. It is great!

• 1 can cherry pie filling or 3 cups diced sliced apples (8 apples) or rhubarb
• 1 c. sugar
• 1 T. flour
• Salt
• Cinnamon (even with cherty)

Mix together and put in an 8″ x I l” baking dish.

Mix the following separately and sprinkle on:

• 1/4 t. soda
• 1/4 t. Baking powder
• 1/3 c. melted butter
• 3/4 c. Quaker’s oatmeal (use regular, not instant)
• 3/4 c. flour
• 3/4 c. brown sugar

Mix and put on top. Bake at 3500 for 40 to 60 minutes. Serve with Cool Whip on top.

• 12 oz. pkg. Nestles chocolate chips
• 1/2 lb. butter or margarine
• 2 cups chopped nuts
• 1 large T. cocoa per 1/2 batch
• 12 oz. condensed milk (l regular size can)
• 4 cups sugar
• 1 jar marshmallow syrup (5 to 10 oz. jar)
• 1 t. vanilla extract

Combine the above in a large saucepan as this boils over easily. Combine the chocolate chips, butter, and chopped nuts. Add the cocoa, milk, sugar, and marshmallow syrup.

Bring to a boil. Boil for 6 minutes. Add I t. vanilla and pour over contents of bowl. Stir until chocolate chips and butter are melted. Beat until thick. Makes approximately 5 lbs.

• 1/4 cup butter or margarine
• 1/2 lb. regular or miniature marshmallows
• 5 cups Kellogg’s Rice Krispies

Melt butter in 3-qt. saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat.

Add Rice Krispies and stir until well-coated with marshmallow mixture.

Press warm marshmallow crispy mixture lightly into buttered 13 x 9 inch pan. Cut into squares when cool. Yield: 24 2 in. squares.

Note: 2 cups (l I-pint jar) marshmallow creme may be substituted for marshmallows. Cook with butter over low heat about 6 minutes, stirring constantly.

(Refrigerator–Freezer type)

• 3 cups mashed berries
• 5 1/2 cups sugar
• 1 box powdered fruit pectin
• 1 cup water

Mix berries and sugar in a bowl; let stand 20 minutes, stirring occasionally.

Blend the pectin and water in a large saucepan, bring to a boil, and boil rapidly for one minute, stirring constantly. Remove from heat; add berry-sugar mixture and stir about 2 minutes.

Ladle into clean hot jars, cover, and let stand 24 to 48 hours or until “set.” Store tightly covered in freezer. Jam will keep several weeks in refrigerator.

Makes seven 1/2 pint jars of jam.

Filling for 9-inch baked shell

• 1 1/2 c. sugar
• 1/3 c. cornstarch
• 1 1/2 c. boiling water
• 3 eggs, separated
• 1 T. butter
• 1/3 c. lemon juice
• 1 T. shredded lemon peel

Mix sugar and cornstarch in a saucepan. Gradually stir in boiling water. Stir and cook slowly until mixture becomes thick. Remove from heat. Gradually pour a little hot mixture into beaten egg yolks. Stir vigorously. Add the egg mixture slowly to the rest of the hot mixture. Place over low heat and stir and cook about 1/2 minute. Add butter, lemon juice, and peel. Stir and cook less than 1/2 minute. (Filling should be clear and very thick.) Test 1/2 t. on a cold saucer. It should be as stiff as the filling will be when it is cold. Cool. Stir now and then. Pour into baked shell. Cover with a meringue made with the egg whites. Bake at 3500 for 12 to 15 minutes or until meringue is a delicate brown.

MERINGUE FOR PIES

• 9-inch pie
• 3 egg whites
• 1/4 t. salt
• 6 T. sugar
• 1/2 t. vanilla or other extract

Sprinkle salt over egg white in mixing bowl. Beat until soft peaks form when the beater is lifted. Sprinkle sugar a little at a time over the whites. Continue to beat until the meringue forms in definite peaks. Place over pie filling which should be warm. Push meringue completely to edge of filling, making certain it touches the crust. Bake as above.

• 1 qt. Egg Nog
• Ice cubes
• 6 to 8 ozs. of bourbon, brandy, or rum.

Blend with enough ice cubes to thoroughly chill. Serve with a dash of nutmeg if desired.