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.

Grandma Veater's French Bread

3 c. water
3 Tbsp. yeast
3 Tbsp. sugar
3 Tbsp. butter
1 ¼ Tbsp. salt
Egg white, beaten stiff
Add enough flour to make a stiff dough
Bake

Grandma Veater's relish

1 c. dressing vinegar
¾ c. sugar
2 Tbsp. oil
½ c. water
Boil for 3 minutes.
Add:
½ c. lemon juice
½ tsp. garlic salt
½ tsp. onion salt
1 tsp. parsley
¼ tsp. dill weed
¼ tsp. celery salt
Anything else:
Chop in bite size pieces-squash, onion, green pepper, celery, cauliflower, broccoli, radishes, carrots 1/4” thick.
Pour dressing mixture over and let stand over night.