A place where I can share interesting ideas and maybe get a few things off my chest

Family Recipes

FAMILY RECIPES
Okay, here are a few of the things Mom made at Christmas and other holidays. If there are any recipes you remember her making that I don’t have here, let me know and I will try to find them.
Old-Fashioned Pound Cake
3 sticks butter
3 cups sugar
8 eggs
3 ½ cups flour
½ teaspoon mace
1 ½ teaspoon vanilla
1 tablespoon lemon juice
Cream butter and sugar.  Add eggs, one at a time; beat thoroughly after each addition.  Add flour, mace, and vanilla.  Add lemon juice just before pouring into a well-greased and floured tube cake pan.
Bake two hours at 250°.  Turn oven to 275° and bake one hour longer.  Test with toothpick in center.  If toothpick comes out clean, it’s done.
Note: This makes a very large cake.

 

Christmas Marshmallow Fudge
4 ½ cups sugar
1 large can evaporated milk
3 packages chocolate chips (18 oz. total)
1 lb. (approx. 2 cups) pecans
1 pint marshmallow crème
2 sticks butter
1 tablespoon vanilla
Mix sugar, milk, and butter.  Stir constantly for seven minutes at a rolling boil.  Pour in chocolate chips and marshmallow crème; beat.  Add vanilla and nuts, mixing well.  Pour in dish to cool.
(The recipe on the new marshmallow crème jars is similar, but a smaller batch.  It recommends lining an 8” square pan with foil for the fudge.  Granny used an oblong pan for this larger recipe.)
This is very rich; cut into very small pieces.

 

Jalapeno Corn
2 cans whole corn (drained)
chopped jalapenos, to taste
8 oz. cream cheese
1 stick butter
½ cup milk
Heat cream cheese, butter, and milk to melt.  Add corn and jalapenos.
Bake at 350° for 10-20 minutes, until hot.
Green Bean Casserole
¾ cup milk
1/8 teaspoon pepper
1 can cream-of-mushroom soup
2 (9 oz) pkgs frozen green beans, thawed
1 1/3 cups french fried onions
Mix all ingredients except 2/3 cup of onions in 1 ½ quart casserole.  Bake 30 minutes at 350° or until hot; stir.  Top with remaining onions.  Bake 5 minutes.
Makes 6 servings.

 

Creamy Pear Pie
4 c. sliced, peeled pears
1/3 cup sugar
2 tablespoons all-purpose flour
1 cup (8 oz.) sour cream
½ teaspoon vanilla extract
½ teaspoon lemon extract
½ teaspoon almond extract
9” unbaked pie shell
Topping:
¼ c. all purpose flour
2 tablespoons butter, melted
2 tablespoons brown sugar
In a large bowl, toss pears with sugar and flour.  Combine sour cream and extracts, add to pear mixture, and mix well.  Pour into pie shell.  In a small bowl, mix topping ingredients until crumbly.  Sprinkle over pears.  Bake at 400° for 10 minutes.  Reduce heat to 350° and bake 45 minutes or until pears are tender.

 

Banana- Blueberry Cream Pie
2 baked pie crusts
2 large bananas
2 envelopes Dream Whip
16 oz. cream cheese, softened
1 ½ cup sugar
Juice of one lemon
1 can blueberry pie filling
Prepare Dream Whip according to package directions; set aside in refrigerator.
Combine cream cheese, sugar, and lemon juice; fold in Dream Whip.
Slice bananas into bottom of pie crusts.  Spread cream cheese mixture over bananas, dividing evenly between pies.
Top each pie with half of pie filling.
Keep refrigerated.

 

Holiday Fruit Salad
2 cans fruit cocktail
1 small can pineapple tidbits
1 can mandarin oranges
1 small jar maraschino cherries
apples
bananas
red or purple grapes
miniature marshmallows
Miracle Whip
Drain canned fruit well.  Cut cherries and grapes in half, seeding grapes if needed.  (This is to better distribute their color through the salad.)  Chop apples and slice bananas.
Gently stir fruit together with marshmallows and enough Miracle Whip for desired consistency.  Pastel colored marshmallows look pretty, but the colors can run/fade if the salad is made ahead.
Some people have added fresh pineapple with nice results.  The main thing, though, is using Miracle Whip as the dressing.
Cream Cheese Mints
2-1/2 c. powdered sugar
3 oz. cream cheese
1/2 t. flavoring
a few drops of food coloring, as desired
superfine sugar
Mix all but superfine sugar together and knead as for pie dough.
Roll into balls the size of a marble.
Dip into superfine granulated sugar and shape into mints.
Yield: 80-100 mints.
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