CAKE 1 stick margarine 1/2 cup Crisco 2 cups sugar 5 eggs separated 2 cups flour 1 tsp soda 1 cup buttermilk 1 tsp vanilla 1 can Angel Flake coconut 1 cup chopped pecans
Cream margarine, Crisco, and sugar. Add egg yolks one at a time. Sift soda with flour and add alternately with buttermilk. Fold in stiffly beaten egg whites. Makes a 3 layer cake. Bake at 350 for 30 minutes.
Beat all together and if too thick, add a little Carnation.
(notes from Laurie: You do not need a whole box of powdered sugar once again but I would likely double the amount of frosting for a 3 layer cake – at least do a recipe and a half. Fold in the coconut and chopped peanuts after finishing the rest of the batter before it goes into the oven.)
GRAHAM CRACKER DELIGHT COOKIES 2 sticks margarine 1 cup sugar 1 egg, beaten 1/2 cup canned milk Bring these ingredients to a boil, remove from heart, and stir in the following: 1 heaping cup crushed graham crackers 1 cup chopped nuts 1 can Angel Flake coconut
ICING 1 box powdered sugar 1 stick butter very small amount canned milk Cream until these are smooth.
Place layer of whole graham crackers on cookie sheet. Spread on filling, cover with another layer of graham crackers, smooth on the icing. Refrigerate overnight before cutting into squares.
(notes from Laurie: You do not need a whole box of powdered sugar. Add a bit and then taste – bars are very sweet so icing does not need to be.)
1 1/2 cups white sugar 3 tbs unsweetened cocoa powder 2 eggs 1 – 15 oz can evaporated milk 1/4 cup [softened] butter 1 tsp vanilla extract 1 – 9 inch unbaked pie crust Preheat over to 350 degrees. Mix sugar and cocoa, [cream softened butter and sugar], beat the eggs then add to the sugar/cocoa mixture. Beat in the milk and vanilla. Pour in the 9″ pie crust and cook at 350 for 45 minutes. Cool completely. Pie will have a jiggle until cooled.
(notes from Laurie: cut the milk in half; it’s way too much. If you need any more, add from there. I had to make this with refrigerated milk too and it was fine. I’d also cook for an extra 15 minutes or so, maybe at a slightly lower temp.)
Crust – regular biscuit dough or bought pizza crust 3/4 pound ground beef salt, pepper, garlic salt 1/2 teaspoon oregano 1- 8oz can Hunts tomato sauce 1 tablespoon parsley (can omit) 1/4 pound swiss or cheddar cheese, cut in strips
Prepare dough in pizza pan rush with oil. Mix meat, salt, pepper, garlic salt, oregano, and sauce and spread evenly over dough. Arrange cheese in strips on top like wheel spoke. (You can sprinkle grated cheese over entire pizza and you can use any cheeses you like.) Bake in 400 oven about 20 minutes or until brown and melted.
(notes from Laurie: OK SO. My dad said the meat should be cooked first but that was NOT in the recipe. I would probably try it by cooking the meat first and I’d drain it of oil and eliminate all the extra salt. Basically, try to remove as much moisture from the meat as possible before you mix the ingredients together.)
1 pkg yeast (slow rise) 3 tbs water (105-115 degrees). Put over yeast. Sift 5 cups self-rising White Lilly flour 2 tbs sugar 1 tsp soda (note from Laurie: baking powder) Cut in 1 cup Crisco 2 cups buttermilk Put into yeast. Make 1 day before you want to bake. Bake on greased sheet in preheated oven at 400 degrees for 12 minutes or until brown.
(notes from Laurie: I always add in a tsp of baking soda and a pinch of salt to my dough. This is also the rare occasion where I’d go a little lower on temp than Grandma – I usually do 350 for 12 minutes.)
8 oz raw liver 1 1/2 oz buttermilk 1/4 cup bread crumbs 1 medium onion salt & pepper to taste Dip meat in milk, then coat with bread crumbs. Brown in non-stick skillet. Top with sliced onion, salt & pepper, add 1/3 cup water and cook 20-25 minutes on low heat.
(notes from Laurie: keep onion at 350 – might be worth browning the onions a little longer)
1 – 20 oz can pineapple chunks, drained (save 1/4 cup of juice) 1/2 cup of sugar 3 tbsp flour 1/2 cup melted butter 1 cup grated cheese Ritz crackers, crushed (I use cheese Ritz crackers) Place pineapple chunks in a buttered casserole or use Pam spray. Sprinkle cheese over pineapple. Mix sugar, flour, pineapple juice, and 3tbsp melted butter. Pour this mixture over the pineapple and cheese. Top with crushed Ritz crackers and pour remaining butter over this. Bake at 300 degrees until it bubbles well.
(notes from Laurie: as ever, I bump the oven up to 350 and bake about 20 minutes)
CAKE 1/2 cup shortening (crisco) 1 cup butter (2 sticks) 3 cups sugar 1 cup sweet milk (I use 3/4 carnation, 1/4 water) 3 1/2 cups sifted all purpose flour 6 eggs 1 tsp. baking powder 1/2 tsp. salt (alt flavorings: rum, coconut, lemon – I use this for my layer cakes but only put one tsp. vanilla instead of the other 2.) Cream the first three ingredients well. Alternate flour and milk, mixing between additions. Last add the flavoring. Preheat over to 325. For pound cakes, bake at 325 for 1 hr to 1 1/2 hrs. For layers, bake approx 25 – 30 minutes. (Mother taught me to add flour first and last)
CHOCOLATE ICING 3 cups sugar 1/6 cup cocoa (I fill 1/4 measuring cup and 1/2 again) 1 1/2 sticks butter 3/4 cup canned milk 3/4 tsp vanilla flavoring Combine sugar and cocoa and mix it together real well then add the milk and stir all this in your pot. Cut up the butter or let it soften; stir well before you start cooking it so it does not stick to the pan. Cook on medium heat stirring constantly until it boils (I wait until it is bullying before setting timer then lower temperature just a notch before timing). Boil for exactly 2 minutes. After icing comes off eye of stove, add the vanilla and beat it as it cools. If in a hurry, sit the pan in cold water until desired consistency. When I make a six layer, it takes two of these recipes. WATCH CLOSELY … IT STICKS!!!!!!!
(notes from Laurie: again, cranked the oven up to 350 and 30 minutes was good. For cocoa, I just did a quarter plus half a quarter. I tried to only make 1 1/2 of the icing recipe and Grandma was right – double it!!)