This recipe is close to my mother's - I believe she uses half white sugar. "Molasses cookies" were always my father's favorite. He would buy the big, juicy ones - which is what these are. He must have known them from his childhood. It turns out that, surprise, they are a favorite of the entire Dehart clan, and all remember that their Dehart line elders liked to make Molasses cookies. Molasses cookies are what the Pennsylvania Dutch call what the rest of us call gingersnaps, and they specialized in making especially good ones. My father was half Pennsylvania Dutch, but he did not know it because his family lied and told him most of his German ancestors were French. His Deharts passed down delicious Pennsylvania Dutch cookie recipes and I'm sure my father enjoyed them as a child. The only old recipe that Dehart line 3rd cousin by marriage Ella Huggins had, though, was for the less sweet, drier rolled and cut cookies, which are hardly as good. Quantities in parentheses are from my mother's actual (triple) recipe. 3/4 cp shortening (2 1/4) (2 tbsp) 2 tsps soda 1 cp brown sugar (packed) (3) (1 tbsp) 1 tsp cinnamon (1/2 cp white, (1 1/2 cp) (1 tbsp) 1 tsp ginger (orig 1/2 tsp) 1/2 cp brown) (1 1/2 cp) ((1 1/2 tsp) - 1/2 tsp) 1 egg (3) (1 1/2) 1/2 tsp cloves 1/4 cp molasses (3/4 cp) (3/4 tsp) 1/4 tsp salt 2 cps flour (6 3/4) ((1 1/2 tsp) (orig) 1/2 tsp salt) (my mother used more flour) granulated sugar Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill 1 hour Heat oven to 375. Shape dough by rounded tsps into balls. Dip tops in granulated sugar. Place balls sugared side up 3 inches apart on lightly greased baking sheet. Bake 10 to 12 minutes or just until set. Immediate remove from baking sheet. Single recipe makes 4 doz cookies?
2 cps shortening 4 tsp cream of tartar 3 cps sugar 2 tsp soda 4 eggs 1 tsp salt 2 tsp vanilla or 1 tsp vanilla, 1 tsp almond extract 2 tbsps sugar 5 1/2 cps all purpose flour 2 tsps cinnamon Heat oven to 400. Mix thoroughly shortening, sugar, eggs, vanilla (and almond extract). Blend in flour, cream of tartar, soda and salt. Shape dough by rounded tsps into balls. Mix 2 tbsps sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediate remove from baking sheet. Makes 10 to 12 dozen cookies.
This recipe doesn't correspond to any of the several Quaker oatmeal cookie recipes on the web, including the "original 1955 recipe". A search under "quaker oatmeal cookies" and "1 cp flour" turned up only this page. Yet it was on the Quaker oatmeal box atleast from my teenage years in 1972, according to my mother up until a couple of years ago. Certainly it is within the past few years that I followed this recipe on the back of the oatmeal box instead of consulting my mother's recipe. 3/4 cp shortening 1 cp flour 1 cp brown sugar 3 cps oats 1/2 cp gran sugar 1 tsp salt (opt) 1 egg 1/2 tsp soda 1 tsp vanilla Bake on greased cookie pan 350, 12-15 min.
1/2 lb butter 2/3 cp sugar 3 egg yolks 1 tsp almond extract 2 1/2 cp flour Bake in hot oven 425 not very long watch carefully.
(Courtesy of Ella Huggins, a third cousin by marriage; noone can figure out who Janet Dehart was.) 1 1/2 cps butter 1 1/2 cps sugar 2 eggs 2 1/2 cps flour Mix and drop by teaspoon. Take small glass dipped in flour and flatten. Bake at 350 degrees.
white cake: 1/2 cp margarin 1 1/2 cps sugar 1 tsp vanilla 2 eggs 2 1/4 cps sifted cake flour 2 1/2 tsp baking powder 1 tsp salt (?) 1 cp + 2 tbsps milk 4-5 drops green food coloring Cream butter and sugar til light and fluffy. Add eggs, beat well. Sift flour, baking powder and salt together and add to creamed mixture alternatively with milk. (3 or 4 X) (Mom just dumps it all in together) Beat after each addition til smooth. frosting: Confectioners sugar - recipe for butter-cream frosting on back. 1 16 oz box confectioners sugar 1 stick margarine 1/4-1/3 cp milk, few drops at a time 1 tsp vanilla or peppermint Fudge topping: Bakers chocolate, 8 1 oz cakes - 2 cakes, mix w 1/2 amt of butter.
make double recipe for layer cake 1/2 cp butter 1 tsp baking soda 1 scant cp sugar 1/2 tsp nutmeg 2 eggs beaten 1 tsp cinnamon 2 cps sifted cake flour 1 cp unsweetened applesauce Cream shortening and sugar til fluffy. Add eggs and mix thoroughly. Sift dry ingredients together. Add alternatively w applesauce to creamed mixture, beating thoroughly after ea addition. Pour into greased loaf pan, bake 350 1 hr. 9 in layers, 50 min? 25 min? butter cream frosting see above.
My mother's family have a family tradition that began with my grandmother, of getting together every December to make many loaves of Stollen (Christmas Bread, which is sent to relatives and friends. Go to the Christmas Bread page for the history, the recipe, and pictures of my family making christmas bread.
1 qt freshly boiling water 3 tsp tea 1 chopped lemon w juice sqeezed and added 1/3 cp sugar handful chopped mint Mix all ingredients together, pour water over them, steep 10 minutes.
The directions say, 1 med potato, 1 egg per person. Use 2 each, or better 1 large potato and 2 eggs, for one person. Grate the raw potato into salted water, or it will turn green. Beat egg til frothy, add a dash of salt. Drain potatoes through cheesecloth or coarse towel, sqeeze DRY. Add to eggs and stir in. Cook on griddle greased w bacon fat. From Grandmom and Mom's godmother's German mother.
1 oz macaroni/ 1 oz cheese. ie 8 oz each 1 - 1 1/2 tbsp flour and butter 1 1/2 - ? cps milk Make medium white sauce enough to half fill 1 qt saucepan. Better Homes and Gardens Cookbook version: Cook 1 1/2 cps macaroni (7 oz) 3 tbsps butter, 2 tsps flour. 2 cps milk. 8 oz cubed or shredded cheese. Mix cheese and sauce w macaroni. 1 1/2 qt cassarole. Bake 350 35-40 min til heated through 6 servings
1 lb marrowfat or great northern beans 1 lb salt pork (amor) (not cured salt pork) 1 tbsp dark molasses 1 qt of water My mother's procedure is; Sort beans for broken beans and pebbles. soak beans overnight, atleast eight hours. Put in pot with a quart of water and 1 tsp of baking soda. Bring to rolling boil until one bean pops when you take it out and blow on it; meanwhile skimming off the beans. Drain the beans, and bring to a boil in fresh water, and drain. Put them in a pot with the salt pork cut up and scored on one side, and the molasses, and a little salt if using cured salt pork which isn't salty enough. Cover and bake 325 degrees 4-8 hours 325 degrees.
To 1 lb hamburger add 1/3 - 1/2 cp rice onion 1 can mushroom soup 1 can water Brown porcupines on both sides. Put in soup and water Baste every 10 min.
Czechoslovakian DJUVEC
My mother's mother got this favorite dish of my entire family between 1920 and 1929, in Cleveland or Chicago, from a Czechoslovakian friend, who called it something that sounded to my mother and aunt when they heard their mother say it like "gujem". I have always spelled it "gujem" based on how it sounds, but my mother's recipe card actually spells it "goojum", which supports thinking it was a foreign word, perhaps one my aunt as a small girl couldn't manage. My aunt claims that years later, she found the same identical recipe in some typed recipe cards at a church rummage sale - only this version allowed the substitution of green peas for green pepper. The recipe card called itself "baked Serbian dish". Research found that the dish is a variation of the popular Serbian dish djuvec. Also spelled dzuvec, gjuvec, and other variations in other Balkan and eastern European languages and in its native Turkish. The word is pronounced juvetch in most languages in which it exists and sometimes in Turkish. Other variations are guvetch, gyuvetch and yuvetch and substitute e for u, and some versions end in ci. The word came from Turkish, where it is guvec or guvecci. It was derived from the term for a large clay cooking pot used to bake savory vegetable meat dishes, and it originally came from a verb meaning to set fire to or burn. The same word and variations of it is found in other Turkish languages such as that of Azerbaijan and "Caucasian dialects". The clay pot, the savory meat and vegetable dish cooked in a large clay pot and the set of words came to the Balkan region with the Ottoman Empire. All lands that were once part of the Balkan empire have a version of the word guvec and a version or versions of the dish guvec. The Turks also brought the ingredients rice, tomatoes and peppers to the regions they conquered. They brought rice from India, and they picked up tomatoes and peppers in Spain soon after they came to Spain from the New World. They also took these ingredients and versions of the rice, tomato and pepper dish to regions they traded with along the Mediterranean. Today most of Central and Eastern Europe have something like this dish. The Balkan variety of djuvec stresses rice and tomatoes, spiced with onions and pepper and often parsley and garlic and sometimes other spices. There can be a large variety of other vegetables and any sort of meat or no meat. Sometimes it is layered, with tomatoes at the bottom, middle and top. Some- times some of the ingredients are browned before baking. It is always baked in a medium oven. Czech versions seem to be characteristically blander than Yugoslavian versions. The dish spread from Yugoslavia through the Austro-Hungarian empire and is quite popular in Vienna. The recipe below is bland because it came from Czechoslovakia. Making it with Italian sausage produces a dish closer to the original. The Czech woman who gave my grandmother the recipe for dvuvec also gave her a native costume, which my mother eventually wore for a Halloween costume. I am told that each place in Czechoslovakia had a distinctive costume, and that the costume may tell what region or place the woman was from. Here is a photo of my mother in the costume. Unfortunately it is in black and white, but if anyone recognizes teh place it came from, please contact me at teh e-mail address below. See my detailed discussion about djuvec - its history and recipes. Djuvec is not spanish rice, nor hungarian goulash. These dishes are very different concepts with unique histories. See my detailed page on spanish rice, creole and African cooking, with my mother's recipe, and my detailed page on hungarian goulash. 1 lb hamburger or mild Italian sausage 1/2 to 2/3 cp rice 2 1 lb cans or 1 large and 1 small can tomatoes (they currently come in 14 and 28 oz) 1 green pepper 1 onion salt to taste if using hamburger Make two layers starting with tomatoes on teh bottom, rice, meat, pepper and onions; top with tomatoes. Fill w tomato juice from the cans and water to top, bake 400. Add more water if needed.
From Jeff Smith's frugal gourmet. He got it from a Brooklyn Italian sausage maker. It goes especially well in gujem. 2 lbs coarse-ground lean pork 1 tbsp coarse-ground fennel (I use whole fennel seeds) 2 bay leaves, crushed 1 tbsp dried parsley 3 cloves garlic, crushed 1/8 tsp hot dried red pepper flakes (I leave this out) 1 tsp salt 1/4 tsp pepper 4 tbsps water Mix all ingredients carefully, let stand 1 hour, mix again. Stuff into casings or fry plain.
Heat 1 can tomato soup til hot. Soften 1 1/2 envelopes (1 1/2 tbsp) gelatin into 1/2 cp water. Add gelatin to hot soup, set to cool slightly. Add 6-8 oz chive cream cheese or plan cream cheese and onion powder, 1 cp mayonnaise, 1 cp chopped celery Put in mold and chill.
1 cp rice, 2 cps water 1 cp (one can) water-packed tuna, flaked 1 sm pkg Velveeta cheese, cut in small cubes 1 can mushroom soup 1/2 soup can milk 1 can shrimp 1 can crab meat (Mom says she doesn't usually use this) Cook rice. Add most of the cheese, tuna, shrimp (crabmeat). Mix with soup and milk. Garnish with a little of the cheese. Bake 350 20-30 minutes.
This is a McKinstry family favorite. Leaf lettuce or greens 6 green onions or 1 onion 1 10 oz can mandarin oranges 1 cp sliced almonds or walnuts Dressing: 1 tsp salt 4 tbsp white, cider vinegar 4-5 tbsp sugar 1/4 cp oil 1-2 tsp dried parsley Mix dressing, mix salad, toss salad in dressing.
2 cps baking soda 1 cp cornstarch 1 1/3 cps water pinch salt Stir over medium heat until thickened. Knead until smooth. Let cool, then refrigerate several hours.

Email me at tiggernut24@yahoo.com

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