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now, why do you suppose the dessert section would be the largest in the
entire cookbook? i mean, nothing else is even close. is there a message there?
toffee
from lynne's longtime friends, the
wolharts
-
1 lb butter
-
2 cups sugar
-
6 tbsp water
-
2 tsp vanilla
-
1 tsp salt
this is very similar barb williams� almond butter crunch. a little
more streamlined. same basic procedure, so just follow that.
amaretto chocolate pudding
created in the midst of a chocolate lust by
stephen v. hayward
so there i was, alone on the boat in the midst of a rainstorm (this was in
seattle, right?) and it was cold outside. hardly an evening to go out on the
town. hardly an evening for anything except to eat, read and go to bed early.
hold the phone! did someone say eat? but what? how about some of the kind of
chocolate pudding that grandma lynne used to make? and i don't even have to wait
for it to set up and cool before i can pig it down. and maybe dump in some other
goodies just to see what happens.
in a medium saucepan stir the milk into the pudding mix, a little at a time.
stir and cook according to the package directions until it comes to a full,
rolling boil. remove from heat, stir in the amaretto and vanilla, and pour into
serving dishes. i won't tell you how many i use but you can use up to four, like
the package says, if you're big on really tiny portions and like washing small
bowls. cool only slightly, just enough to keep from burning your tongue, and
serve it up. it's better warm, i don't care what grandma lynne says.
and if you're really bored, try some other combinations, like rum or whisky
or cr�me de cacao or kahlua. possibilities are unlimited.
barb's dessert
barb woodward at granite lodge
barb was master of the quick and easy dessert. probably a survival skill
when surrounded by five kids at once. this makes a nice company-dinner dessert.
-
1 can white grapes
-
sour cream
-
brown sugar
-
nutmeg
-
ginger
arrange canned white grapes in
dessert glasses. put a dollop of sour cream on top. sprinkle brown sugar, nutmeg
and a little ginger on top.
boiled cake
lynne (woodward)
someone's going to have to help me with this one. the recipe card is an
ochre color, not one i've seen before. the handwriting, with a fountain pen,
appears to be early awh or possibly even pre-hayward. "lynne" is not identified
further. the text strings ("remove from fire . . . "; "add 3 teasp. . . "; "when
cold . . ."; ". . . in moderate oven"; "loaf tins") sound to me like somewhere
along the way from floyd county to cerro gordo county. lynne is woodward, i
think. (note: later confirmed.)
-
1 cups white sugar
-
3/4 cup dark karo
-
1 cup shortening
-
2 cups water
-
1 lb raisins
-
1 tsp salt
-
2 tsp cinnamon
-
1 tsp cloves
-
3 tsp soda
-
2 1/2 cups flour
-
1 egg, beaten
"stir the sugar, syrup, water, raisins and spices together and boil for 5
minutes. remove from fire and add 3 teasp soda. when cold beat in 2 1/2 cups
flour and 1 beaten egg. pour into loaf tins and bake 2 hours in moderate oven.
put a pan of water in oven (this line is later crossed out). frost or sprinkle
with nuts and cherries."
now, two hours sounds like a heck of a long time to leave a cake in the oven
at any temperature, moderate or not. even at 325� that sounds excessive. and
what�s boiled about it? maybe it�s supposed to be boiled for two hours? or
steamed, like a brown bread? (which seems the most likely.) your trusty editor
will do additional research on this seeming paradox and report back in due time.
butter cream frosting
dodges point beach traditional
i do not have the original source for this simple frosting recorded, so it
could have come from the woodwards or any of the other family cooks up or down
the beach. good on a light cake or cupcakes.
cream butter and sugar together. add the remaining ingredients and stir
until mixture is thick and creamy. if thicker frosting
is desired for use in a pastry tube, add additional sifted powdered sugar.
candy pizza
betty furrow beving
betty and russell have been happily married for 15 years now and have a
total of six children from their respective first marriages. their grain farm
near ackley, iowa, is a frequent gathering place for the kids (well, ok, they're
adults now) and nine grandchildren. (being kay's oldest, betty had a head start
on everyone else.)
with that many grandkids around a person needs to be halfway creative to
keep them all happy. this candy pizza has been a popular kid-pleaser around the
beving place for some time now. betty reports that she usually has to double the
recipe to satisfy demand.
-
1/2 cup softened butter or margarine
-
3/4 cup firmly packed light brown sugar
-
1 egg
-
1 1/4 cups all-purpose flour
-
1/2 tsp baking soda
-
1 cup miniature marshmallows
-
2 cups m & m candies � chocolate,
peanuts, peanut butter � mixed
preheat oven to 350� f. and grease pizza pan. in a medium bowl beat butter
and sugar until light and fluffy. beat in egg. add flour and baking soda and
blend well. spread dough evenly on prepared pan. bake 20 minutes until lightly
browned, sprinkling marshmallows and candy on cookie during last 5 minutes of
baking. remove pan to wire rack and cool 10 minutes, then cut into wedges to
serve. yields 16 wedges.
caramel corn
grandma dee
goes well with the sunday evening movie on channel 13. does not go well with
strict diets. forbidden, in fact. anyone listening?
put everything except the popcorn together in a saucepan and boil for 5
minutes. pour syrup over the popped corn in a large roasting pan and mix well.
put into 250� f. oven for 1 hour, stirring every 15 minutes. add peanuts if you
like. cool and serve.
chocolate apple sauce cake
from the webster family farm at floyd, iowa
this recipe is preserved on an aged round-cornered recipe card in that
fountain pen script that looks like mom's except that i can read it. definitely
webster (or woodward) handwriting. mom suggests melting the butter and chocolate
together in the microwave. (bet they would have liked one of those at the farm.)
she further suggests frosting the cake with cream cheese frosting, either
white or chocolate, or with lynne's golden butter frosting. don't bother
counting the calories on this one�there are some things you just don't want to
know.
mix the dry ingredients in a mixing bowl. stir in the melted butter and
chocolate, and the applesauce and vanilla and eggs. beat very well and pour into
a greased loaf pan. bake at 325� f. for 35 to 40 minutes.
for a larger cake double everything and bake in a 9 x 13 pan for 45 minutes.
this was mom's version.
johnny's chocolate dessert
mrs. maynard larson, mason city, iowa
mrs. larson lived over on brook terrace when we lived at 38 country circle
in mason city in the late fifties. mom got this recipe from her and fixed it
with johnny lots of times. it was one of his favorites.
-
1 cup butter (2 sticks), melted
-
2 cups powdered sugar
-
2 squares unsweetened chocolate,
melted
-
4 eggs, beaten
-
2 tsp vanilla
-
1 small box vanilla wafers
-
whipped cream
-
crushed peppermint candy (optional)
mix the melted butter and sugar, then add the melted chocolate and eggs and
beat thoroughly. add the vanilla and stir in.
crush the vanilla wafers and put half into the bottom of a 9 x 9-inch pan.
add the filling, then top with the other half of the vanilla wafer crumbs.
chill overnight in refrigerator. serve with a dollop of whipped cream.
crushed peppermint candy sprinkled over the whipped cream is also good!
charles city chocolate ice box cookies
lynne adele webster
mom writes, "these cookies were one of mother's stand-bys. you could bake
them quickly if in a hurry for something to serve. mother always admonished me,
'don't ever let a guest leave your house without something to eat or drink!' she
always said, 'if you haven't anything else, mix up some pancakes! always
be hospitable!'
"on june 24, 1939, the day we were married, when john and i left the home in
rock glen in mason city, in our new plymouth coupe, mother packed a beautiful
picnic lunch for us to take along in a lovely wicker hamper, which we used for
many years.
"the lunch consisted of cold fried chicken (see country fried chicken,
elsewhere in this volume), home-made bread and butter and wild plum preserve
sandwiches, apples and these chocolate cookies.
"every once in a while john would ask, 'you haven't made those good flat
chocolate cookies for a while, have you?' so, you see that they must be
good!�
cream the shortening and sugar together. add eggs and beat well. add melted
chocolate, vanilla and butter flavoring and blend. sift together the salt, soda,
baking powder and flour and add to sugar mixture alternately with buttermilk or
sour milk. add nuts last. (grandma lynne always used english walnuts.) shape
into rolls wrapped in foil and waxed paper and chill. slice off and bake at 375�
f. for 10 to 12 minutes.
"don't bake them too long or cut them too thin or they get kind of hard."
cranberry steamed pudding
mrs. lee bave, san juan island
mrs. bave was an eccentric sort of lady who owned some cabins on the haro
strait side of san juan island, where jackie smart and i lived one winter in the
late seventies just prior to moving to bellingham and starting cascade canvas
co. that part of the island was a lovely place to be, with an abundance of deer
and rabbits and, from the waters of the strait, fish and crab.
from the front yard of the cabin, on a clear day, you could see victoria,
across haro strait on vancouver island. during the late summer and fall, purse
seiners would ply the strait for salmon. i kept a �car topper� boat and outboard
motor down among the rocks above the beach, and spent many afternoons out on the
strait, also trolling for salmon.
we were invited up to the bave residence for dinner one evening and this
wonderful steamed pudding was served.
naturally, i asked for the recipe. had it with christmas dinner, a time or two,
with the girls, and it was big hit.
mix together the cranberries, molasses and sugar. add the flour and stir in.
add the soda and water and mix well. pour the batter into a smallish, greased
round pan, steam for two hours, pop out, and cool. (mrs. bave used nut tins and
then cut off the end; i�ve used a double boiler insert.) wrap the pudding in
foil and refrigerate.
to serve the pudding, bring it to room temperature, slice, and cover it with
generous portions of hard sauce. wonderful!
mrs. bave�s hard sauce
mrs. lee bave, san juan island
this sauce is anything but hard, meaning
difficult, and it is certainly good. its primary mission is to accompany mrs.
bave�s cranberry steamed pudding, but i'm sure you can find numerous
other worthwhile uses for it. this recipe produces enough sauce for two recipes
of the pudding, so you might want to either
halve this or double the other. or, my preference, use more sauce. yum!
-
1/2 cup butter
-
1 cup sugar
-
3/4 cup half & half
-
dash of salt
-
1 tsp vanilla
melt the butter, then add the sugar, cream and salt. cook and stir over
medium heat until the mixture is bubbly and it thickens. remove from heat and
add the vanilla. cool. put into a jar and refrigerate. when ready to serve the
pudding, reheat the sauce and spoon over the top.
crazy cake
from grandma dee's collection:
this sounds like a good rainy afternoon, "well, what can i do now?" project.
not much of a project at all, really, which, of course, is the whole idea of it.
just sort of throw it together and stick it in the oven and pretty soon out
comes a really good chocolate cake! magic.
-
3 cups flour
-
2 cups sugar
-
1/3 cup cocoa
-
2 tsp soda
-
1 tsp salt
-
3/4 cup salad oil
-
2 cups water
-
2 tsp vinegar
-
1 tsp vanilla
sift the dry ingredients together directly into a greased 9 x 13-inch pan.
make three wells in the mixture. into one put the oil, into another put the
water, and into the last put the vinegar and vanilla. mix it up with a fork.
bake at 350� f. for 30 minutes.
cream cheese frosting
another in a series of floyd county
delights from
grandma lynne
use this incredibly rich and smooth frosting on chocolate applesauce cake
or anything else you want to taste really good. the chocolate version, which follows, is exactly the same except for a
substitution in the ingredients.
with the cream cheese at room temperature, blend with the butter, milk, salt
and vanilla. blend in the sugar.
chocolate cream cheese frosting
grandma lynne
a chocolate version of the aforementioned. another floyd county delight.
use the same ingredients, but with the exceptions above, and follow the
instructions for cream cheese frosting. equally delicious!
cream cheese pie
adelia woodward hayward
this might have been dad's favorite dessert, and was as likely to be
breakfast or lunch as anything else. we were never big on formality when it came
to dessert type foods. always seemed a shame to only have something that good
when you were already too stuffed to really get into it.
a more recent addition to mom's substantial repertoire of good things to
eat, i remember this delectable pie
frequently gracing the kitchen counter at the clear lake house, years after we
built it around the shell of the original cottage.
-
1 - 8 oz pkg. cream cheese
-
1 - 14 oz can sweetened condensed milk
-
1/3 cup lemon juice
-
2 tsp vanilla
-
1/4 tsp almond extract
-
1 graham cracker pie crust
-
1 can fruit pie filling
another easy one. start by preparing your favorite graham cracker crust,
browning it slightly, and setting it aside to cool. put all the filling
ingredients into a blender, or beat together with a mixer. spoon into the crust,
top with fruit pie filling, and chill.
as a variation try mixing in an 8 oz. container of sour cream
or plain yogurt or adding an extra 3 oz. pkg.
or two of cream cheese. or change the extract to alter the flavor, using rum or
something. or substitute amaretto liqueur or brandy for the vanilla. or spread
sour cream on top instead of the pie filling. anyway, you get the idea. the
basic recipe is pretty robust, so go for it!
cindy's cuppy cakes
cynthia woodward peterson
another great woodward-style snack! cindy notes that these guys are very
rich and do not need frosting. if the cupcakes fall in the center after
they come out of the oven, it's because they haven't cooked long enough�so cook
them a little longer.
melt together the chocolate and butter in a double boiler or the microwave,
then add the pecans. mix together the sugar, eggs, flour and vanilla, then stir
by hand into the chocolate mixture (do not beat). pour into cupcake tins
and bake at 350� for 25 to 30 minutes.
easy peach dessert
kay mccauley
kay mccauley, the mother of one of my high school chums, doug mccauley, and
a bridge partner of mom�s, hated to cook. she hated to cook so bad it was
legendary. the thing was, when it was her turn to hostess the bridge group, she
was expected to come up with a snack to serve. to get around this problem she
devised this dish. it is, as you might have guessed, amazingly simple and, i
might add, amazingly good.
spray a 9 x 13-inch baking pan with pam. arrange the peaches in the bottom,
spread the cake mix over them, drizzle the melted margarine over the top, and
bake at 350� f. for 45 minutes.
no one will believe you when you tell them how easy it was. so don't tell
them. let them think it was complicated.
lynne's fudge cake
grandma lynne woodward
thanx and a tip of the editor's hat to aunt barb for coming up with this
find. along with the other great things she sent me to share with you all was a
faded old recipe card with this gem on it. she thought she was going to stump
me. the note she pasted on it said, "i found this in an old recipe box. you
decipher it!" she forgot that i've been deciphering that peculiar webster scrawl
all my life. duck soup, for an expert.
fudge cake
-
1/2 cup shortening
-
1 1/2 cups sugar
-
2 eggs
-
2 cups flour
-
1 tsp soda
-
1 tsp baking powder
-
1/2 tsp salt
-
1 cup sour milk
-
1/2 cup cocoa
-
1/3 cup hot water
cream the shortening, sugar and eggs. sift together the flour, soda, baking
powder and salt. add flour mixture to the creamed ingredients alternately with
the sour milk. make a paste of the cocoa and hot water, then stir into the
batter. pour into "greased and floured tins" and bake 30 to 40 minutes at 350�
f.
fudge cake icing
-
2 sq baking choc
-
1 tbsp butter
-
2 tbsp hvy cream
-
1 1/2 cups sugar
-
1 tbsp corn syrup
-
1/2 cup water
-
1/4 tsp cream of tartar
-
1 tsp vanilla
mix all but vanilla together and cook to soft ball stage. cool, then add
vanilla and beat until stiff. thin with additional cream, as needed, and spread
over fudge cake.
ginger bread
from ione furry, as provided by her
daughter,
dorothy furry woodward
this is an old southern recipe from memphis, tennessee, where dot's mother,
ione, grew up. dot says that she's been making this for years and it always is
warmly received. i have it on good authority that this is indeed a great
gingerbread and is excellent served warm with a generous dollop of sweetened
whipped cream on top!
cream together the sugar and shortening. add the flour and ginger and mix
well. mix in the egg, then add the molasses and stir in. dissolve the soda in
the boiling water, add to the batter, and mix thoroughly. pour into a greased 9
x 9-inch pan and bake at 350� for 20 minutes.
golden butter frosting
lynne hayward bombinski
"just right for 9" x 13" cake" says mom's note on the recipe. sounds "just
right" for lots of things. mostly sweet things. what a bunch of sweet tooths we
are. or is that sweet teeth? thank god for fluoride.
-
1 stick butter, melted
-
1 egg yolk
-
2 tbsp buttermilk
-
1 tsp vanilla
-
1/2 tsp butter flavor
-
1/2 tsp salt
-
3 cups powdered sugar
put all ingredients in a small mixer bowl. blend at medium speed for three
minutes. spread on slightly warm cake. eat now.
graham cracker cream pie
a hayward traditional breakfast by
adelia w. hayward and her understudy, stephen
this wouldn't be much of a family cookbook without graham cracker cream
pie. another of my early projects in the big kitchen of the house at
pleasant valley. i couldn't even tell you when i first remember having this rich
and wonderful dessert on the table, except that it was a very long time ago.
it's one of those things that there is never enough of. there just could
never be. during one period mom got to making two of them at a time, because
everyone complained when it was gone so soon. not that there were actually
arguments over the last piece or two, but there was definitely competition for
them.
i especially remember dad forsaking his wheaties for a breakfast slice or
two. maybe that's where i learned about "new england breakfasts" (a slice of
berry pie and a coffee on the way out to do early morning chores).
in my adult years i've gone so far as to make one of these and eat the whole
thing myself. at least it wasn�t all at one sitting. got some kind of strange
looks from a couple of people who knew what i was up to. not that i wouldn't
have offered them some. maybe a small piece. very small.
the crust
combine the cracker crumbs, sugar and margarine in a medium bowl. using the
back of a large spoon, press the crumb mixture firmly against the bottom and
sides of a 9-inch pyrex pie dish. bake at 375� f. for 8 minutes, then set aside
on a wire rack to cool.
the cream filling
-
2/3 cup sugar
-
1/2 cup flour
-
1/2 tsp salt
-
2 cups milk
-
3 egg yolks
-
2 tbsp butter
-
2 tsp vanilla
combine the sugar, flour and salt in the top of a double boiler. add the
milk. stir and cook over boiling water for 10 minutes until the mixture
thickens. remove from heat. beat the egg yolks slightly and, while stirring
well, gradually pour half of the hot mixture into the eggs. when smooth, return
the eggs to the rest of the hot mixture and cook until thickened. remove from
heat and stir in the butter and vanilla. cool slightly before turning into the
crust.
the meringue
-
3 egg whites
-
1/2 tsp vanilla
-
1/4 tsp cream of tartar
-
5 tbsp sugar
have the egg whites at cool room temperature. in a medium bowl beat them
until foamy with an electric mixer. add and beat in the vanilla and cream of
tartar. while continuing to beat add the sugar, one tbsp. at a time. when the
mixture stands in stiff peaks on the beater, it is ready for baking. be careful
not to over beat, as that toughens the meringue. spread it over the pie filling,
sealing it to the edges of the crust. bake 8 to 12 minutes at 325� f., until the
peaks of the meringue begin to brown.
frozen grasshopper pie
adelia woodward hayward
this pie has been around our family for
so long it's got whiskers. i remember it years and years ago on the table at
christmas. like every christmas. along with peppermint pink pie. the
combination was pretty incredible.
crust
-
24 oreo cookies
-
4 tbsp melted butter
crush the cookies, filling and all, and mix with the melted butter. then pat
the crumb mixture into a 9-inch pie pan and chill.
filling
-
24 big marshmallows
-
1/2 cup milk
-
4 tbsp green cr�me de menthe
-
2 tbsp white cr�me de cacao
-
1/2 pint whipping cream, whipped
heat the marshmallows and milk in a double boiler until the marshmallows are
melted. cool. stir in the liqueurs, whip the cream, and fold the marshmallow
mixture into the cream. pour into the crumb crust shell and freeze. save a
little whipped cream to frost the top.
hot fudge sauce
jane duffield thomas
mom tells me that when the neighborhood kids got to be too much, uncle rolf
duffield would pack them into his car and drive into clear lake to get some
vanilla ice cream. they would return and he would whip up some hot fudge sauce
and they would all have hot fudge sundaes. kept them busy for a while, i�m sure.
this has been a staple in the hayward household for as long as i can
remember, and that�s getting to be quite a few years. even now, there�s the
remains of a batch sitting in the fridge. only reason it�s still there is we ran
out of ice cream a couple of days ago, and haven�t been to town to replenish
yet.
the highest and best use of this rich and delightful sauce is, of course, spooned
over vanilla ice cream. but try it over peppermint ice cream (my favorite) or
even something like vanilla almond fudge. a real chocolaholic might even try it
over (what else?) chocolate ice cream or chocolate brownies. or try it on ice
cream spooned over a banana cut lengthwise, banana split style. it also makes
great chocolate milk, as my own kids can attest.
start by mixing the sugar and cocoa in a heavy saucepan. add the margarine
or butter and stir over medium heat until the margarine is mixed into the sugar
mixture. (if it sticks, the heat is too high.) add the evaporated milk, a little
at a time, stirring constantly. continue heating and stirring until the mixture
comes to a full, rolling boil. allow to boil, stirring all the while, for two
minutes. remove from the heat, add the vanilla, stir it in, and allow to cool.
kay's ice box pie
a 1940's favorite of
katherine hayward furrow
aunt kay used to keep this refrigerated pie on hand for company when she and
vern lived in webster city in the '40's. mom remembers having it often and rates
it delicious!
-
1 - 8 oz box vanilla wafers
-
1 1/4 cups powdered sugar
-
1/2 cup butter
-
2 eggs
-
1/2 pint heavy cream
-
1/2 cup walnuts
-
1 - 7 oz can crushed pineapple, drained
-
extra whipped cream and maraschino cherries
roll out the vanilla wafers and place half the crumbs into the bottom of an
8 1/2" x 11" pan, reserving the rest. mix together the powdered sugar, butter
and eggs and spread over the crumbs. whip the cream and add the walnuts and
pineapple to it, then spread over the butter mixture. top with remaining crumbs
and garnish with a dollop of whipped cream and a maraschino cherry. put into
fridge overnight or for several hours.
key lime pie
steve hayward
my introduction to this incredibly delicious pie was at a lunch counter at
the miami airport a few years back. gayle devol and i were on our way back from
a vacation stay on grand bahama island and had some time to kill between
flights. ducked into a lunch counter to see what they had, and what they had was
key lime pie, lots of it! boy, was that ever good!
thought i was going to have to wait for another excuse to visit florida
before getting more of that delicious pie, until i ran across a bottle of nellie
& joe�s key lime juice at a safeway in seattle. had a recipe on the back for,
you guessed it, key lime pie! been using it ever since.
the original nellie & joe�s recipe called for a graham cracker crust. i
think the graham crust masks the flavor of the filling too much, so i�ve always
used a baked pastry crust instead. suit your own taste.
they also called for topping the pie with whipped cream. i prefer a meringue
topping as it, again, lets the flavor of the filling come through better. not to
mention i really hate to throw away four perfectly good egg whites. maybe
there�s a little scotch mixed in with the cornish.
to boost the filling volume a little, try adding a second can of condensed
milk and increasing the lime juice to � cup or a little more. or try adding a
softened 8-oz. bar of cream cheese to the filling to make it a key lime cream
cheese pie.
-
4 egg yolks
-
1 - 15 oz can sweetened condensed milk
-
3 oz nellie & joe's key west lime juice or fresh
squeezed key lime juice (about 12 limes)
-
single crust pie shell, baked
-
meringue, using the four leftover egg whites, 4 tbsp
sugar, and � tsp cream of tartar
separate the eggs, then lightly whisk the yolks and combine them with the
sweetened condensed milk and mix well. add the key lime juice, a little at a
time stirring constantly. pour into the crust and top with meringue. bake at
325� f. for eight minutes to set the meringue, then chill thoroughly before
serving.
out of this world lemon bars
from the pages of
cruising world magazine:
a few years ago cruising world ran a column for a while that each
month featured the favorite recipes of the crews of two or three vessels.
coming, as they did, from the galleys of sailing boats scattered around the
world, the recipes were generally of the sort that could be prepared with a
minimum of fuss and bother but presented a maximum of flavor appeal. a great
source of cooking ideas for those inclined to experiment.
these lemon bars quickly became standard fare aboard sans souci.
nancy briggs, first mate of the vessel sundowner, writing from the
mediterranean, said, "and . . . to shorten a night watch, nothing beats out
of this world lemon bars!" let me add that they do wonders for a six or
eight-hour stint at the wheel, night or day, in any waters.
-
1 cup flour
-
1/2 cup butter
-
1/4 cup powdered sugar
-
2 eggs, beaten slightly
-
1 cup sugar
-
2 tbsp flour
-
2 tbsp lemon juice
-
1/4 tsp baking powder
step 1: combine the 1-cup flour, butter and powdered sugar and blend with a
pastry cutter. press into a greased square pan, about 8 x 8, and bake 15 minutes
at 350� f.
step 2: combine the eggs, sugar, the 2-tbsp flour, lemon juice and baking
powder. pour over the bottom layer and bake 25 minutes at 350� f. cut when cool
and sprinkle with powdered sugar.
lynne's fudge
lynne hayward bombinski
lynne, with her silver tongue and gracious manner, is beloved by all.
besides having proved herself an efficient administrator and effective,
dedicated teacher, not to mention being super-mom incarnate, she makes a mean
damn fudge!
lynne says, �this stuff is like bad, man.�
-
4 cups sugar
-
1/2 lb butter
-
1 - 12 oz can evaporated milk
-
1 - 12 oz pkg chocolate chips
-
1 - pt jar marshmallow cr�me
-
1 tsp vanilla
-
a candy thermometer
start by buttering the sides of a heavy saucepan (like wagner ware�forget
about the lightweight revere stuff for this recipe). mix the sugar, butter and
milk and bring to exactly 236� f., using the candy thermometer. remove from
heat, add the chocolate chips, marshmallow cr�me and vanilla. beat well, as they
say, and pour into a buttered pan to cool and set up. try not to drool on the
candy - it makes it look funny.
if having a supply of this around the house for a couple of weeks during the
holidays doesn't fill out your waistline, you're either blessed with a pretty
remarkable metabolism or you're cheating. let's hear it for slimfast.
mason city mounds bars
lois mcintyre
here's another sweet tooth special. this was served by lois at their new
home at the willows, at the north iowa medical center, for a reception last
summer. it's addictive, naturally.
-
graham cracker crust, prepared
-
1 - 15 oz can sweetened condensed milk
-
1 - 14 oz pkg flaked coconut
-
1 - 12 oz pkg chocolate chips
-
1/4 cup peanut butter
pat the crust into the bottom of a 9 x 9 pan. mix together the milk and
coconut and pour over that. then top off with the chocolate chips and peanut
butter, which have been melted together. bake at 350� for 20 minutes, then cut
into bars.
mixed nut bars
cynthia woodward
this is like a salted nut roll, only better. the procedure is sort of like
lemon bars, where you do the crust, then the filling (really a topping). totally
different flavor, though. totally delicious!
crumble together the flour, brown sugar and butter, then press into a 12 x
18-inch jelly roll pan. bake this at 350� for 10 minutes. remove from oven and
top with the nuts. drizzle on the caramel topping, return to the oven, and bake
10 minutes more. cool completely before cutting into bars. suitable for kids of
all ages!
oatmeal cake
cynthia grippen ehlen
cynthia was everyone's sweetheart. with sand in her hair and sunshine in her
smile. sort of dodges point beach personified.
i remember the summers of running and playing together on the beach as small
children. over the years the games changed and the focus shifted. for a time it
was evening sessions of kick the can, out in the driveway and bordering yards.
later still it was the grippen garage and jitterbug lessons to the tunes of bill
haley's comets, along with doug salmon and judy girton.
cake
-
1 cup quick oats
-
1 1/2 cups boiling water
-
1/2 cup butter
-
1 cup sugar
-
1 cup brown sugar
-
2 eggs
-
1 1/2 cups flour
-
1 tsp cinnamon
-
1 tsp soda
-
1/2 tsp salt
soak the oats in the boiling water, covered, for 20 minutes. mix the rest of
the ingredients together and add the oatmeal mixture. turn into a 9 x 13-inch
pan and bake at 350� f. for 35 minutes.
broiled topping
-
1/2 cup butter
-
1 cup brown sugar
-
1/4 cup evaporated milk
-
1 cup coconut
-
1 tsp vanilla
-
1 cup chopped nuts
melt the butter, then stir in the brown sugar. add the remaining ingredients
and mix well. spread on the cake and place under the broiler for five minutes.
cool, cut and serve.
mandarin orange cake
from the clear lake mirror
and pearle nelson
let's hear it for pearle�s sharp eyes and the clear lake mirror
recipe section on this one. this was a real score! an easy recipe that's quick
to whip up, it�s the topping that really makes it.
pearle lived in the small house, now gone, on the left side of the road that
went behind the old marsten place, just �around the bend� from our road. mom and
reddy used to go for walks up that way to camp gaywood, and on the way back
would invariably stop in at pearle�s for a spot of tea and conversation, and
perhaps a bite of mandarin orange cake. pearle would let red in, muddy
paws and all, and tell mom not to worry, she�d clean it up later.
cake
-
2 cups sugar
-
2 eggs
-
2 cups flour
-
2 tsp baking soda
-
2 cans mandarin oranges
-
1 tsp vanilla
start by beating the sugar and eggs together until light. then add the rest
of the ingredients and beat well, mashing up the oranges. bake in a greased 9 x
13-inch pan at 350� f. for 45 minutes. spread the topping over the cake while still hot,
just out of the oven.
topping
-
1 1/2 cups brown sugar
-
6 tbsp milk
-
6 tbsp butter
mix the ingredients and boil for one minute exactly (if you boil it longer,
it gets sugary). spread over the cake while still hot.
mom notes that she often makes a half recipe of both the cake and topping in
a 9 x 9-inch pan. works well, she says.
orange or lemon cake
barbara marie woodward
i remember barb fixing this at granite lodge years and years ago. no idea
what the year might have been. just that the cake was super, and somehow i got
the recipe from her or from mom, who also has a talent for glomming onto recipes
for good stuff to eat.
cake
mix all the ingredients together until smooth. bake in a 9 x 13-inch pan at
350� f. for 30 to 35 minutes. when cake is done, and before it cools, poke holes
in the top with a nail and saturate the cake with lemon or orange sauce.
lemon, orange or lime sauce
combine the sugar, cornstarch and water and stir in a double boiler over
boiling water until thickened. remove the sauce from heat and stir in the
butter, grated rind, juice and salt. pour over puddings, gelatins or cake.
peanut butter-chocolate no-bake cookies
suzanne lynne hayward
sue was one of those kids who always liked to see how things went together,
especially with regards to food or potential food. when we were cooking or
butchering at the little farm in whatcom county, she was generally to be found
right in the middle of it, stirring with abandon or picking none too gingerly at
leftover entrails, to see what went where.
she frequently came up with her own recipes, garnered from friends or their
mothers, i suspect, and adapted them to her own use. a number of them became
favorites of all of us, including these unique cookies that she and libby and
their good friend jessica liked to make.
-
4 cups sugar
-
4 tbsp cocoa
-
1/2 cup stick margarine
-
3/4 cup milk
-
1 cup peanut butter
-
3 cups quaker oats
-
1 tsp salt
-
1 tsp vanilla
mix together the sugar and cocoa, add the margarine and milk, and stir over
medium heat until boiling. let the mixture stand for two minutes. add the
remaining ingredients and mix well. spoon onto waxed paper by spoonfuls and let
set up.
sue says, "i usually get around 50 but it depends on how big you make them.
also, make sure you have enough oatmeal in them."
peach cobbler
a favorite of
lynne webster woodward
there are two places i especially remember grandma lynne as being. one was
seated on the long bench that, in the summer, was always placed in the front
yard of the cottage near the sidewalk. she sat there, hours at a time, it
seemed, and watched us kids as we played in the lake or on the beach. mostly in
the lake, i think. (my sister) lynne tells me she has the same memory.
the other place was the kitchen�that tiny, cramped little kitchen with the
apartment-sized gas range and the sink with the pail of water from duffield's
well. from that little kitchen came the most wonderful things. things like peach
cobbler and butterscotch pudding and chocolate applesauce cake.
-
3 peaches cut fine
-
1/2 cup water
-
1/2 cup sugar
-
1 egg
-
1/2 cup sugar
-
1 tbsp butter
-
1 tbsp milk
-
1/2 cup flour
-
pinch salt
-
1 tsp baking powder
-
1/2 tsp vanilla
put the peaches, water and 1st half-cup of sugar into a saucepan and bring
to boiling, then set aside to keep warm. mix the egg, half-cup sugar and butter,
then add the milk and vanilla (or almond, if you like). then add the flour, salt
and baking powder. beat well. pour the batter into a buttered 8 x 8- inch baking
dish, then spoon the hot fruit and juice over the batter. bake at 350� f. for
about 45 minutes. fruit will be on bottom. serve with cream or whipped topping
or ice cream.
pepper nuts cookies (pfefferneuse)
aunt barbara and anne
ten cups of flour? holy cow�that's some serious cookie-making! barb says,
"when we lived in kansas city a friend gave me this recipe. it was her
grandmother's. it makes many, many cookies, so you might want to cut it in half
."
anne notes that this "was and is" a christmas-time tradition for the
woodwards. "i loved them until my second pregnancy," she says, "when i ate a tad
too many. now i await the moment i can eat them again!"
cream together the sugar, syrup, honey and shortening. mix milk and soda.
mix flour and spices, then mix all together, alternating the flour and milk
mixtures. put in a cool place and allow to rest overnight. in the morning add
barely enough flour to make stiff enough for rolling into long thin strips like
a pencil. after rolling, cut into small bits. bake on an un-greased cookie sheet
at 375� for 12 minutes or until brown, then shake in powdered sugar.
peppermint pink pie
adelia w. hayward
this is another oldie, but a goodie. it's been around for twenty years that
i recall, maybe more. great in combination with grasshopper pie, which
uses the exact same crust, for festive multi-pie occasions. and if you hang lots
of candy canes on your christmas tree, they're a perfect excuse to make this
cheerful concoction (have to use them up, you know).
crust
-
24 oreo cookies
-
4 tbsp melted butter
crush the cookies, filling and all, and mix with the melted butter. then pat
the crumb mixture into a 9-inch pie pan and chill.
filling
-
1 envelope unflavored gelatin
-
1/2 cup sugar, divided
-
1/8 tsp salt
-
2 eggs, separated
-
1 1/4 cups milk
-
1/2 cup crushed peppermint
stick candy
-
red food coloring
-
1 cup heavy cream, whipped
mix the gelatin, 1/4 cup sugar, and salt in the top of a double boiler. beat
together the egg yolk and milk. add this to the gelatin mixture and cook over
boiling water, stirring constantly, until the gelatin dissolves and the mixture
is slightly thickened.
remove from heat and stir in the crushed candy (use more if you like). add a
few drops of red food coloring. chill until the mixture is slightly thicker than
unbeaten egg white.
beat the egg whites until stiff but not dry. then gradually add the
remaining 1/4 cup sugar and beat until very stiff.
fold the beaten egg whites into the chilled gelatin mixture, then fold in
the whipped cream. spoon into the pie shell and chill until firm. sprinkle
crushed peppermint candy over the top and garnish with whipped cream.
plum bundt cake
betty furrow beving
this is a really easy to mix cake. betty says she's taken it to many pot
lucks and bake sales and it keeps well and stays moist if kept covered.
cake
mix sugar, oil, eggs, plums, coloring and vanilla. add flour, soda, salt and
spices sifted together. mix well, then fold in nuts. pour into greased and
floured bundt pan and bake at 350� for 1 hour. cool on wire rack for 10 minutes,
then remove to cake plate and glaze.
glaze
poppy seed cake
a childhood favorite of barbara marie stubbee
and anne woodward white
this one goes back a ways. barb relates that when she was growing up each of
the kids in the household had a specialty. this was hers. as a measure of its
success it has become "the"
birthday cake for her tribe. except for art, who usually wanted angel food cake.
anne remembers it as being made annually for almost everyone's birthday. it
was "so rich but soooo good! i can still taste it and i haven't had a piece for
a while."
cake
cream the butter and sugar together. alternate adding flour and baking
powder with the poppy seed mixture. when completely mixed fold in the beaten egg
whites. bake in two one-layer pans at 350� f. for 25 minutes.
filling
-
4 egg yolks
-
1 cup sugar
-
2 tbsp cornstarch
-
2 cups milk
-
1/4 tsp salt
-
1 cup chopped walnuts
the filling is made like any pudding. cook, stirring occasionally, until
thick. add the walnuts. put the two layers together with the filling in between.
frost outside of cake with your favorite chocolate frosting. wow!
seven-layer bars
traditional
i first ran into these in albuquerque in the mid-seventies, where they
showed up at a u.n.m. faculty pot luck. later on i spotted them in an old cook
book of mom's, so i guess they've been around for a while. the instructions are
quoted from the cookbook version.
-
1 stick butter
-
1 cup graham cracker crumbs
-
1 cup flaked coconut
-
1 cup chocolate chips
(6 oz)
-
1 cup butterscotch chips (6 oz)
-
1 cup chopped pecans
-
1 can sweetened condensed milk
"melt butter in a 9 x 13-inch shallow pan, spreading crumbs evenly over the
butter. then add remaining ingredients in order. bake in 350� oven 30 minutes.
cut into 3 dozen small bars, as these are rich as onassis. best stored in
tupperware."
sour cream chocolate frosting
mom dee
here is yet another excellent frosting
from mom's bottomless recipe box. try it on some fresh, warm golden yellow cake.
super!
melt chocolate and butter in small mixer bowl in microwave at low heat.
blend in sour cream, vanilla, salt and sugar. blend well and spread over warm
cake or use as filling for graham cracker sandwiches.
dodges point fresh strawberry pie
a dodges point beach original by
jane weible
jane weible has been a friend of mom's for some years now. her daughter,
libby, was a friend of lynne's and lynne used to spend a lot of time there. jane
is a gjellefold from forest city. her dad was a road builder and i used to ship
concrete pipe to him when i worked at zeidler's in waterloo 25 years ago. gjelly-belly,
we used to call him.
they bought the amen place down towards the point. when it was still the
amen place i used to spend some time there, along with johnny amen and the
salmon boys, dan and doug. one day there was a lot of commotion when johnny amen
was driving the salmon's rowboat with their five horse johnson seahorse on the
transom, and all of a sudden the motor took a dive. literally. turned out that
john was showing off, sitting up in the bow and using an oar for a tiller
extension, and ended up knocking the motor right off the transom. they dove and
dove, but never did find the motor in that murky bottom. ross salmon fumed for
weeks.
soften the cream cheese with the cream and spread on the bottom of the pie
shell. cover with 2 cups of the berries. cook the sugar, cornstarch and water,
stirring constantly, until thick. add the remaining berries, sliced, and cool
slightly. pour over the berries in the pie shell. cool. top with the whipped
cream. divine!
strawberry - kiwi fruit pie
suzanne lynne hayward
you know how good strawberry and rhubarb
pie is, with its combination of sweet and
tart flavors. well, this is even better! you have got to try this! i don't know
where sue came up with this winner, but it was the hit of our christmas dinner
not long ago.
-
1 - 16 oz pkg. frozen strawberries,
thawed
-
1 - 8 oz pkg. frozen strawberries, thawed
-
10 kiwi fruits, peeled & cut into bite-sized pieces
-
3/4 cup sugar
-
1/2 cup flour
-
1 1/2 tbsp margarine
-
3/4 tsp cinnamon
-
3/8 tsp ground cloves
-
3/8 tsp nutmeg
-
one double crust 9" pie shell
combine ingredients in a medium-sized saucepan. mix well and cook over
medium heat, stirring occasionally, until the mixture thickens and is bubbly.
cool 10 minutes, spoon into pie shell, cover with top crust, and bake at 375� f.
for about 1 hour.
this is guaranteed to blow your doors off, so be sure to give it a whirl.
have some vanilla ice cream on hand, too. great combo! and some dark roasted
columbian de-caf. right on!
harvey wallbanger cake
lynne bombinski
and dr. philip woodward
and kathy, who likes this for breakfast at christmas time
remember when harvey wallbangers were the latest drink craze? when i first
heard of this cake i thought, "gee, that's sort of an odd name." then, when i
saw the ingredient list, i realized that it�s really a wallbanger in baked form!
wallbanger cake
start by oiling a bundt pan. combine all the ingredients in a large mixing
bowl and beat for four minutes at medium speed. bake at 350� f. for 35 to 40
minutes or until done. let stand 10 minutes and turn out on plate. glaze while
still warm.
wallbanger glaze
-
1 cup powdered sugar
-
2 tbsp orange juice
-
2 tbsp galliano
-
2 tbsp vodka
-
1 tbsp white karo syrup
combine all the ingredients for the glaze and stir until smooth. use to
glaze the wallbanger cake.
wine cake
patricia kirk bastian
i remember the kirk cottage as "the place on the hill." that hill was a
great place for the games we played as kids there at the lake. lots of places to
hide, stumps and trees and bushes. past the kirk property was usually out of
bounds, though. too far, i guess. or too unfamiliar.
i remember, too, the way the cottage smelled, out on the big porch that
wrapped around it on two sides. the wicker furniture and the hammock out there
were mysterious, somehow, and smelled a little of must and intrigue. maybe it
was because it was always shaded and a little dark out there, with the big shade
trees all around.
greg beemer would come to visit with his mother and they would stay there.
or the bastian kids would be there, too. later on it was mostly pat, with her
sunny disposition and hair turning to white. a nice lady and a good friend.
this is one of those mix-it-up-and-cook-it cakes. mix all the ingredients in
a bowl at medium speed for 5 to 8 minutes, pour into a greased and floured bundt
pan and bake at 350� f. for 50 minutes. cool, remove from pan, and dust with
powdered sugar.
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