From the American Fork Historical Recipe Book 1996
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2/3 c. water
3 1/2 c. flour
3 1/3 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 c. canned pumpkin
Variations: Substitute any one of the following for the pumpkin.
2 c. shredded apples or carrots, 1 1/2 c. shredded carrots plus 1- 8 oz. can crushed pineapple- drained, 1 2/3 c. applesauce plus 1/4 c. crushed pineapple, 1 can whole cranberry sauce, 2 c. mashed bananas, 2 c. finely chopped or mashed fresh peaches or 2 c. shredded zucchini.
Grease insides of 8 (1 pint) wide mouth canning jars well. Heat oven to 325 degrees. Cream shortening and sugar together. Beat in eggs, pumpkin (or other variation), and water. Sift together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. Note: Use only canning jars. Others can't take the heat! When done, remove one jar at a time, wiping sealing edge with paper towel or cloth and screw on lid and ring tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
"This recipe is easy, but the instructions must be followed exactly for best results. The nicest thing about giving Bread-in-a-jar is that those who receive it can keep it until they get over the holiday food blahs. This bread can be safely baked in wide-mouth canning jars and when sealed immediately upon removing from the oven, it will keep on the shelf for up to one year. Be sure to take jars out of the oven one at a time, sealing each one as you take it out. Screw the lids on as tight as you can. When the jars have cooled enough to handle them, tighten the tops. As the jars stand, you will hear that little pinging sound as the heat seals the lids."
Butter or Lemon Sauce
1 c. sugar
2 Tbsp. (rounded) cornstarch
2 c. boiling water
dash of nutmeg
pinch of salt
1/4 c. butter
1 tsp. vanilla or 1/2 tsp. lemon extract
Combine sugar and cornstarch. Add boiling water and other ingredients, except flavoring. Cook to a good boil. Add flavoring at the end of the cooking. Yields enough sauce for 2 quarts pudding. Serve sauce over Bread-in-a-jar.
Sunday, June 28, 2009
Grandma Veater's Bread-in-a-Jar and Butter/Lemon Sauce
Thursday, June 25, 2009
Quick Bread Recipe taped to the inside of Grandma Veater's kitchen cupboard
Quick Bread from Dorleen Talbot and Nancy Reese
¼ c. sugar
3 c. warm water
2 Tbsp. + 1 tsp. yeast
Combine and let sit 10 minutes.
1/3 c. shortening, melted
1 egg
4 tsp. salt
4 c. flour
Add to above mixture and beat with an electric mixer.
(Grandma had hand written the option of adding: 1/3 c. mashed potatoes and ¼ c. dry milk)
Add 3-4 more cups of flour.
Bake at 350 degrees for 30 minutes. 2x’s recipe makes 5 loaves.
Great Grandma Rosamund Sudweeks’ Million Dollar Sweet Pickles
25 cucumbers put to soak in a salt brine strong enough to float an egg. Keep in brine 5 days. Take out and wash, cut in pieces. Cover with cold water and put in 2 teaspoons of powdered alum. Let stand overnight. Drain and put into jars.
Take 1 quart vinegar, 2 quarts sugar, 2 sticks cinnamon, 1 Tbsp. whole cloves. Boil syrup every morning for 5 days.
Pour syrup over cucumber slices and process.
Great Grandma Rosamund Sudweeks’ Chili Sauce
2 pans tomatoes, partly ripped (heaped up ground)
1 pan onions level filled ground
1 quart vinegar (use 1 quart vinegar + 1 quart water if vinegar is strong)
2 Tbsp. cloves
2 Tbsp. cinnamon
Salt and pepper to taste
¼ tsp. red pepper, may or may not be added
1 quart sugar or sweeten to taste
Boil for 1 hour stirring nearly all the time to prevent sticking. Put in bottles. The longer it sits the better it gets.
Grandma Veater's Zucchini Jam
2 pkgs. Strawberry koolaid
4 c. grated zucchini
1 c. pineapple, drained
½ c. lemon juice
1 pkg. MCP pectin
Mix all together and bring to a boil.
Add 6 c. sugar.
Boil 5 minutes
Grandma Veater's Christmas Balls
2- 8 oz. cream cheese
¼ c. onions
¼ c. green peppers
¼ tsp. Accent
Mashed nuts on the outside
Grandma Veater's Refrigerator Rolls
1 c. hot water or milk
1 tsp. salt
6 Tbsp. shortening
¼. c. sugar
1 cake fresh or dry yeast (about 2 ¼ tsp.)
2 Tbsp. lukewarm water
1 egg, well beaten
3 ½-4 c. sifted all purpose flour
Combine water (milk), salt, shortening, and sugar in a bowl. Cool add yeast softened. Add egg and half the flour and beat well. Stir in more flour make dough easy to handle. Grease the top of dough, cover and store in the refrigerator. It keeps 4-5 days. Shape into biscuits and arrange in oiled pan. Cover and let rise in warm place (80-85 degrees) until double about 1 ½ hours. Bake in hot oven 425 degrees for 12-15 minutes. Remove and brush with butter. This make about 18 medium rolls. If preferred, the refrigerator roll dough may be formed into biscuits as soon as mixed. Then rise and bake.
Grandma Veater's Boiled Raisin Cookies
1 ½ c. raisins
1 c. water
Boil till all water is gone (cool).
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 c. flour
Sift together.
1 ½ c. sugar
1 c. shortening
3 eggs
1 tsp. vanilla
Mix all ingredients.
Drop by tsp. and roll in sugar.
Bake at 350 degrees for 10-15 minutes.
Grandma Veater's Bread Sticks
1 c. water
1 Tbsp. yeast
1 tsp. sugar
1 tsp. salt
1 Tbsp. oil
2 ½ c. flour
Dissolve yeast in water, add sugar, oil, salt, and flour. Mix well. Roll out in strips or rill in hands and make long sticks. Place on a cookie sheet that has been greased. Sprinkle with seasoning. Bake at 375 degrees for 13-20 minutes
Grandma Veater's Peanut Butter Snacks
Peanut butter snacks
½ c. creamy peanut butter
½ c. honey
½ tsp. vanilla
1 c. powdered nonfat milk
In mixing bowl, beat together the peanut butter, honey and vanilla until fairly well mixed. Add the powdered milk and knead until mixture is thoroughly mixed. Scrape the halvah our of the bowl onto the center of a large piece of waxed paper. Form into a rectangle about ¾” thick. Wrap the rectangle in the waxed paper and refrigerate for 20 minutes. Remove and cut into bite size pieces. Then keep in fridge until snacking time.
Grandma Veater's Pastel Divinity
3 c. sugar
¾ c. light corn syrup
¾ c. water
2 egg whites
1-2 Tbsp. Jello, any flavor
1 tsp. vanilla
1 c. chopped nuts
½ c. grated coconut
Mix sugar, syrup, and water until the sugar is dissolved. Bring to boiling and cook to form a hard ball when a few drops are tested in cold water. Meanwhile, beat the egg whites until they fluff up then add dry jello gradually, beating until the mixture holds a definite peak. Pour the syrup into the egg white mixture in a very fine stream, beating constantly until candy holds shape and loses its gloss. Fold in nuts and coconut. Quickly pour into 8 inch square pan. Let set. When cutting, dip knife into hot water. Makes 49 pieces.
Grandma Veater's Chocolate Chip Pudding Cookies
3 ½ c. flour
1 ½ tsp. baking soda
1 ½ c. butter or margarine, softened
1 c. brown sugar
½ c. sugar
1 pkg. 6 serving Jello pudding mix (Chocolate, Vanilla and pie filling)
1 ½ tsp. vanilla
3 eggs
3 c. chocolate chips
1 ½ c. nuts
Mix flour with baking soda. Combine butter, sugars, and pudding. Mix and add vanilla in a large mixer bowl, beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. Batter will be stiff. Drop by rounded measuring teaspoons onto ungreased baking sheet. About 2 inches apart. Bake at 375 degrees for 8-10 minutes. Makes 10 dozen.
Grandma Veater's Cream Puffs
½ c. butter
1 c. water
Boil and take off heat.
1 c. flour
¼ tsp. salt
Add till it cleans the sides.
4 eggs
Beat in well 1 at a time.
Bake at 440 degrees for 10 minutes then 325 degrees for 10 minutes.
Fill with chicken salad.
Grandma Veater's Sweetened Condensed Milk
Place ½ c. warm water in a bowl. Add 1 c. plus 2 Tbsp. instant nonfat dry milk and mix well. Add ¾ c. sugar and mix until smooth. You may want to put the bowl in a pan of hot water to help dissolve the sugar.
Grandma Veater's Cookie Recipe using old jam
½ c. Crisco
1 c. jam
1 egg, well beaten
2 c. flour
1 tsp. vanilla
1 tsp. baking soda
½ tsp. salt
½ c. nuts
Cream shortening. Mix eggs, jam, and vanilla. Sift dry ingredients into it you may need a few drops of milk or flour either way depending on thickness of jam. Add nuts. Drop on cookie sheet. Bake 350 degrees for 10 minutes or until done.
Grandma Veater's Peanut Butter Candy
1 c. peanut butter (chunky)
1 c. Karo Syrup
1 ¼ c. dry milk
1 ¼ c. powdered sugar
Place in pan. Melt chocolate chips and pour over candy.
Grandma Veater's Raspberry Oatmeal Bars
1 ½ c. oats
1 ½ flour
½ tsp. baking soda
¼ c. butter
1 c. brown sugar
1 jar raspberry jam
Combine oats, flour, soda and salt. Add butter and sugar. Blend. Put half in pan. Put jam on then remaining oats. Bake (don’t know at what temperature or for how long). My guess, 350 degrees 20-30 minutes of until bubbly and light brown.
Grandma Veater's Pumpkin Gingerbread Cake with Hot Sauce
2 ¼ c. flour
1/3 c. sugar
2/3 c. butter
¾ c. nuts (pecans)
1 ½ tsp. ginger
1 tsp. baking soda
¼ tsp. cloves
¼ tsp. salt
½ c. light molasses
½ c. pumpkin
1 egg
1 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl combine flour and sugar. Cut butter in until it resembles crumbs. Add pecans and blend. Press 1 ¼ c. mixture into an ungreased 9x9 pan, set aside. To the remaing crumbs add the rest of the ingredients and mix well. Pour over crumbs. Bake 40 minutes or until test comes clean.
Sauce:
½ c. butter (1 stick)
1 ¼ c. packed brown sugar
1 c. half and half
1 tsp. vanilla
Melt butter over medium heat, add brown sugar and bring to a boil for about 5 minutes. Stir in vanilla. Serve hot sauce over gingerbread.
Grandma Veater's Indian Fry Bread
3 c. white flour
1 ¼ tsp. baking powder
½ tsp. salt
1 1/3 c. warm water
2 c. vegetable oil
Mix flour, baking powder and salt. Add water and knead until dough soft. Stretch off 1 piece at a time. Poke hole through the middle like a doughnut and drop into kettle of sizzling hot oil. Brown on both sides. Serve hot.