Cherry Crunch

This is from the recipe drawer of Maxine.  I think that it is such a treasure when you find personalized notes on some of these recipes we are digging through.  Comment at the end of this one:  Good, Cheap & Easy!  Can it get any better than that?

1 c. quick oats
1/2 c. flour
1 c. sugar
1/2 c. margarine
1 can cherry pie filling

Combine oats, sugar & flour.
Cut in margarine until crumbly.
Place half of the mixture in the bottom of an 8 x 8 x 2 pan.
Spoon in pie filling.
Spread remaining mixture on top.
Bake 45 min. at 350 degrees.
Good, Cheap, & Easy.

My mom also had a great dessert using canned cherry pie filling.  I think it was called Cherry Delight and had a whipped topping in there somewhere.  Maybe I will have to "dig through" her recipe drawer and see if I can find that one.  No need to work harder than we have to when we have great prepared ingredients to start with.

Goldie's Cole Slaw

This is from the recipe drawer of Maxine.  I'm not sure who Goldie was, but apparently Maxine liked her Cole Slaw enough to write it down and put it in her drawer.  If any of you do know who Goldie was, please let me know.

I have never been one to like Cole Slaw myself.  I just don't enjoy dishes with a substantial amount of mayonnaise.  But I do understand that this is a popular dish for picnics and BBQ's.  So if you like some crunchy Cole Slaw on the side at your summer shindig, give this recipe a try!

8 c cabbage -- shredded
1/8 t. garlic powder
2 T. sugar
1 t. salt
1/8 t. pepper
3/4 c. real mayonnaise

Mix together, let stand several hours or overnight.
(Just to be on the safe side, with this much mayonnaise, I would add... let stand in the refrigerator several hours or overnight.)

Easy Hot Rolls

This is from the recipe drawer of Maxine.  Hot rolls are a staple at any southern holiday meal.  They are meant to be served hot out of the oven, hence the name.  These are different from biscuits as they are made with yeast and take much longer to prepare... so many times these would only be prepared and served on a holiday or very special occasion.

Into large bowl, put:
1/4 c sugar
1 1/2 t. shortening
1 t. salt
1 c. boiling water

In the meantime, soak:
1 yeast cake*
1/4 c lukewarm water
and let stand.

*Dry yeast may be used according to directions on package.

When the first mixture is tepid, add:
1 beaten egg

Sift:
4 c flour;  Add 2 c to the first mixture and then beat well.

Add the yeast mixture and beat for 3 minutes.
Then add the remaining 2 c flour  (The last cup will have to be kneaded in.)
Knead well and let rise in greased bowl for 1 1/2 hours.  (Cover dough with wax paper and a moist towel.)
When double in bulk, punch down, and make clover leaf rolls; (you make clover leaf rolls by pinching off small pieces of dough and rolling them into balls-put 3 into each space in the muffin tin) put in greased muffin tins, let rise about 1 hour
Bake in 425 degrees oven for about 10 minutes or until brown

These may be made the day before and put in the pan; just takes about 1/2 hour to rise when they are real cold.  (I assume this means that you would make them out and put in refrigerator.)
They freeze well after baking.
For leftovers they are delicious if split, buttered & toasted.

I don't ever remember eating these rolls at one of Maxine's dinners, but I have certainly eaten my share of many other versions at holiday dinners!

Lemon Pie with Jell-o

This is from the recipe drawer of Maxine.  I was so excited when I came across this recipe, mostly because it is interesting to find a recipe that is not in Maxine's handwriting.  It was on a folded piece of paper and on the folded side it read:  "Lemon Pie with Jello - For Maxine"

So I was curious the whole time I was reading through the recipe who might have written it.  At the very bottom of the recipe is written the word:  "Grandmother"   So we have it narrowed down to either her Grandmother Schlaefli or her Grandmother Bayles.  I am not sure which grandmother she received this recipe from, but if anyone reading this knows which great grandmother was famous for Lemon Pie, please let me know.  Either way...it is so exciting to have something handwritten by one of these great ladies.

1 pk of Lemon Jello
1/2 cup boiling water

Stir good.

1 1/2 cup sugar with juice of 2 lemons & some grated rind.

Put this in the Jello mixture.
Stir & put in ice box to chill & congeal.

Have can of Milnot cream cold.  (I remember my mom buying Milnot when she was going to make ice cream.  I think you can find this canned milk in the baking aisle at the grocery store.)

Empty in large bowl & whip
When the Jello is molded not real hard, whip good & mix with the whipped cream & whip real good

Have pan lined with:

Crushed vanilla wafers.

Pour in the mixture on crushed wafers.
Also sprinkle some on top.
Set in ice box to chill before serving.
Keeps nicely for several days.

Grandmother

I think that the combo of the fresh lemon juice and zest would greatly intensify the lemon flavor.  I'm sure this will be quite tart.  I am just wondering if it wouldn't be better to melt a little butter to mix with the vanilla wafers to make the crust.  You know...there is only one way to find out!

Fresh Strawberry Pie

This is from the recipe drawer of Maxine.  I love strawberry pie.  Used to be that you could only get strawberry pie during the month of May, in Oklahoma and Arkansas.  Now that we get huge, delicious strawberries for several months of the year, I think this would be a great refreshing dessert right in the heat of summer!

1 package (3 oz.) Jell-o Strawberry Gelatin
1 2/3 cups boiling water
2 cups (or one 4 1/2 oz container), thawed, Bird's Eye Cool Whip non-dairy whipped topping
2 tablespoons sugar
Red food coloring (optional)
1 baked 9-inch crumb crust; cooled
1 1/2 cups strawberry halves

Dissolve gelatin in boiling water.
Chill until slightly thickened.
Measure 1/2 cup & blend into Cool Whip with sugar.
Tint to desired shade with food coloring.
If necessary, chill Cool Whip mixture until firm enough to mound.
Spoon over bottom & up sides of crumb crust.
Stir strawberries into remaining thickened gelatin & gently spoon on top of the Cool Whip mixture.
Chill at least 3 hours.

This sounds so good... light and refreshing!  I'm not sure that I have ever seen a pie with the Cool Whip on the bottom.  Sounds like a great idea... more whipped topping!  I think that you could get away with a store bought graham cracker crust if you don't have a recipe for a homemade one, or if you just want to cut some corners.

Squash Casserole

This is from the recipe drawer of Maxine.  If you happen to have a green thumb, you know how much squash a single plant can produce in the summer... what do you do with all that squash?  If not, a visit to the local Farmer's Market has you buying that beautiful squash, and still... what do you do with all that squash?  I found this recipe and it looks like it is the perfect side for any summer meal or a very satisfying vegetarian main dish.

The ingredients for this dish are just scattered throughout the recipe.  I thought I would make a list here for you, just so you could be sure and have all you needed before getting started.

1 stick melted oleo (this is another term for margarine)
1 pkg Pepperidge Farm dressing mix
2 lb. yellow squash
2 med. onions
salt
1 can cream of mushroom soup
1 c. chopped water chestnuts
1 small c(an) chopped pimentos  (I had a little trouble reading this line, but I think this is correct)
1 8 % carton sour cream (I believe that this was an abbreviation that meant 8 OUNCES)
1/2 lb. grated Longhorn cheese (Longhorn is a kind of colby cheese; could also use mild cheddar)

1 stick melted oleo mixed with 1 pkg Pepperidge Farm dressing mix
Salt & cook squash and onion - (it doesn't say, but I assume chopped) until tender.
Mix together can of cream of chicken soup, ...water chestnuts, ...pimentos, ...and sour cream.
Fold mixture into drained squash.
Layer half of dressing mix in casserole dish.
Add squash mixture.
Sprinkle 1/2 lb. grated Longhorn cheese.
Add other half of dressing.
Bake 325 degrees until hot (30 min).
Can be warmed if made day before.

This would be a great recipe to take along to a potluck or a picnic.  Also, for those members of your family who don't necessarily like their vegetables, how would they ever know, under all that sour cream and cheese!

Melt In Your Mouth Biscuits -- Yes!!...They Do!

So the end of last week I posted a biscuit recipe from the drawer of Maxine.  As I told you all at that time, biscuits have always been an issue for me and I am constantly looking for just the right recipe.  I think I may have found it.

Since this recipe called for only 2 ingredients, I just had to give a try:  biscuit mix and cream... how much easier could it get.

1 3/4 c. prepared biscuit mix
1 c. cream

At first I thought that it looked like too much liquid for the amount of mix, but I just decided to follow the recipe as written.  I used a fork to stir it together.  It was very sticky!

Next, knead a few times on a floured surface.  I tried be very gentle here... remember you want your biscuits light and tender.  The flour on the counter worked into the dough and it became a really nice consistency.

It said to roll out the dough, but I just patted it out.  Then I used a round biscuit cutter that I stole from my mom when I left home.  From the looks of it, I think she had probably done the same thing.  There was a little cream left in my measuring cup and I just really didn't want to waste it...so I brushed the tops of the biscuits with just a little bit of cream.

10 minutes at 450 degrees.  The timing was spot on.  I'm not sure if you can tell from the picture, but the biscuits actually split in the middle.  They were ready for my butter and homemade raspberry jam!  The only thing I think I will do differently the next time I make them...and I will make them again...is that I will roll them out just a little thicker and adjust the cooking time by a minute or two.  You have got to try these biscuits... their name does not disappoint!  Get the full recipe here.

Melt In Your Mouth Biscuits

This is from the recipe drawer of Maxine.  Is there anything more finicky than making biscuits?  This recipe that was in Maxine's drawer and with only 2 ingredients, looks pretty simple.  I, for one, can't wait to give it a try.

1 3/4 c. prepared biscuit mix
1 c. heavy whipping cream

Measure biscuit mix into mixing bowl.
Stir in cream lightly.
Gather into a ball.
Knead for several seconds on floured board.
Roll out 1 inch thick.
Cut with small cookie cutter.
Place on baking sheet.
Place in middle of oven.
Bake at 450 degrees; 10 minutes

Making biscuits has never been my forte.  As a matter of fact, through the first 20 years of my marriage, my husband often declared that he preferred "whop-um" biscuits (you know, the ones that you buy in a can and "whop um" on the counter to open) to the ones that I would make with my trusty biscuit mix.  It hurt my feelings at first, especially since I consider myself a pretty good cook.  Then came frozen biscuits and that became the standard in my house until just recently.

In the last couple of years, I have started trying several different biscuit recipes and lo and behold, my husband has liked them.  This recipe looks like it will be a hit... what made of cream isn't good??

Applesauce Cake

This is from the recipe drawer of Maxine.  Don't you love to see a recipe that looks like this... stained with ingredients and difficult to read... you know that this recipe has been made over and over... a winner for sure!

Maxine gave me this recipe several years ago and told me that it was her Grandma Schlaeffli's recipe.  I can tell that this is not Maxine's handwriting, so I am guessing that it may actually be written by Grandma Schlaeffli.  What a treasure!

1 1/2 cups applesauce
1 cup sugar
1/2 cup shortening
1 cup raisins
1 cup nuts
1 egg
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups flour
2 teaspoons soda, dissolved in a little hot water

Bake about 45 min. or more
375 degrees

So here lies the problem with many of these handwritten recipes from way back when.  There are no instructions.  So what we need to do is rely on our own knowledge of other recipes... mixing the wet ingredients, then the dry, and finally adding the dry to the wet.  This would be my first way to try this recipe.  But it may be one of those that you might have to make a couple of times and try out a couple of ways to see how it works best for you.

The other thing that I like to think about is the age of the recipe.  Maxine's Grandma Schlaeffli was probably making this recipe at the turn and in the first few decades of the 20th century. I would imagine her making this without the use of an electric mixer, so you might want to just try mixing this batter together in a bowl with a wooden spoon.  Along those same lines, she might have used whatever nuts she had available, so you could try it with pecans one time, walnuts another time, etc.  See which you like better.  I'm sure that this is the way we ended up with untold numbers of different recipes for the same items... everyone doing just one little trick different to make it their own.  Maybe some day it won't be Grandma Schlaeffli's Applesauce Cake...  your granddaughter may call it Grandma (insert your name here) Applesauce Cake.  No greater tribute of respect than having food named after you!