Pineapple Rolls

One of my Grandma Matthews' recipes.

1 cup lard
1 1/2 cups sugar
2 eggs, beaten
2 cups water (lukewarm)
1 tsp. salt
1 pkg. yeast, dissolved in 1/2 cup of the warm water
Beat eggs in crock; add sugar, and lard. Cream all together; add salt and water and yeast and enough flour to make a soft dough, just so you can handle . Let rise for several hours til light. Pat out in round roll about 1/2 inch thick. Cut with biscuit cutter. Put tsp. of pineapple filling in center of each and bake at once.
Filling
1 --10 cent can of crushed pineapple ( You will just have to guess what size that is now) Ha!
1/2 cup water
1 cup sugar
1 heaping Tbsp. flour
1/4 tsp. salt.
Cook to thick paste.
Frost with powdered sugar icing while hot.

Maple Sweet Rolls

I got this recipe many years ago from my good friend, Ruth Musick.

1 cup scalded milk
1/2 stick butter or margarine, melted
1/4 cup sugar
scant tsp. of salt
1 egg, beaten
2 pkgs. dry yeast dissolved in 1/4 cup of warm water
3-3 1/2 cups flour

Filling:
1 stick butter or margarine
2/3 cup white sugar
1/2 cup chopped nuts
1 tsp. maple flavoring
2 tsp. cinnamon

Scald milk. Then add butter, sugar and salt. Let stand til cool. Add eggs, yeast , and flour. Knead; let rise once. After risen- divide dough in 3 portions. Work one portion of dough out on buttered pizza pan,(like pizza crust. Pan needs to be about 1 inch deep.)Spread 1/2 of filling mixture on top. Pat out 2nd portion on top. Add remaining filling mixture. Put last layer on top. Put small glass in middle of dough. Cut in wedges, starting at glass and cutting to edge of crust. Cut about 16 wedges. Twist each wedge 4-5 twists. Bake immediately in 350 degree oven for 25 minutes.
Glaze:
1 cup powdered sugar
1 tsp. maple flavoring
2 Tbsp. butter
Enough milk to make creamy.

Apple Enchiladas

1--21 oz. can apple fruit filling
6 flour tortillas
1 tsp. cinnamon
1/3 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup water
Spoon fruit filling evenly down the center of each tortilla. Sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased baking dish or pan. Bring to a boil the rest of the ingredients; reduce heat and cook for 3 minutes, stirring often. Pour over enchiladas and let stand for 30 minutes. Bake in preheated 350 degree oven for 20 min.

Mom's Baked Apples

Wash 7 apples, cut in halves and remove core.
Place in long baking dish.
Sprinkle on apples:
2/3 cup sugar
1/2 cup water
1/2 cup red hots candy
Cover with foil and bake in 350 degree oven for about 1 hour. I usually start with the peeling side down in the pan and after baking, I flip them and they will absorb more of the red hot juice. Cool and enjoy.

Apple Dumplings

I have given the recipe for pie crust on a previous blog.
Peel, core and slice 5 or 6 apples into a bowl of salted cold water. I always use Golden Delicious. They are my favorite and give a good product.

Roll out pastry a little less than 1/8" thick and about 7 " square.
Take a small handful of the sliced apples and place in middle of square. Sprinkle with sugar and cinnamon. Dot with butter. Bring opposite points of pastry up over the apple. Overlap, moisten, and seal. Lift carefully, place a little apart in baking dish. Continue making dumplings until you have amount wanted. You may have to peel more apples and make up more cinnamon and sugar mix.
To fill dumplings: Use 1 cup sugar mixed with 1/2 tsp. cinnamon. Sprinkle about 2 to 3 Tbsp. over apples before wrapping dumpling.

After all dumplings are wrapped, pour boiling syrup over all and bake at 350 degrees for approx. 1 hour.
Syrup:
For 12 dumplings: For 8 dumplings:
3 cups sugar 2 cups sugar
6 cups water 4 cups water
1 stick butter or margarine 6 Tbsp. butter or margarine
3/4 tsp. cinnamon 3/4 tsp. cinnamon

Mix all together and boil for 3 min. Pour over dumplings.

Laura's Gingerbread

When Becky was still in elementary school, she was given this recipe. This is the Editor's note that came with the recipe. "When we heard that Laura Ingalls Wilder is famous far and wide for her gingerbread, we thought what fun it would be for the thousands of children who love her books to make Laura's Gingerbread for Christmas. Consequently we wrote to Mrs. Wilder and she graciously sent us the recipe and wishes for good luck to all who try it!" Becky and I tried it and it is fabulous. Hot from the oven and with a little whipped cream on it, it is a dessert deluxe.

1 cup brown sugar, blended with
1/2 cup lard or other shortening.
1 cup molasses mixed well with this:
2 tsp. baking soda in 1 cup boiling water(Be sure cup is full of water after foam is run off into cake mixture).
Mix all well.
To 3 cups of flour, have added one tsp. each of the following spices: ginger, cinnamon, allspice, nutmeg, cloves; and 1/2 tsp. salt. Sift all into cake mixture and mix well.
Add lastly 2 well-beaten eggs.
The mixture should be quite thin.
Bake in a moderate oven for thirty minutes.
Raisins and, or candied fruit may be added and a chocolate frosting add to the goodness.

Apple Betty

This is a recipe of my Grandma Doubt's. It is delicious and very easy to make. Also, I thought with Fall coming on, it makes me think of apple picking.

12 to 15 apples, peeled and sliced
Put into 9 x 13 baking dish.
Take 9 slices of white bread. Sprinkle each slice with water and tear into large chunks. Lay on top of apples.
Sprinkle over top with 1 cup sugar and a small amount of salt.( probably about 1/2 tsp. salt )
Then sprinkle generously with cinnamon
Pour in 1 1/2 cups water
Slice 1/2 stick margarine over top. Cover with foil. Bake at 350 degrees for 1 hour. Remove foil last 10 minutes.

Strawberry Delight

1 baked Angel Food Cake
Tear into bite-size pieces and put into 9 x 13 glass dish.
1 large box strawberry jello
Fix according to package directions and let set in refrigerator until jelled.
2 10 oz. boxes frozen strawberries, that have thawed in refrigerator.
1 large carton Cool-Whip
Beat up jello a little. Add to cool-whip and strawberries. Spread mixture over cake pieces. Cover and return to refrigerator until time to serve.

Graham Cracker Dream Bars

Today is my 100th recipe post. Time has gone fast. Hope all of you are still enjoying this blog.

Arrange 12 double graham crachers on cookie sheet. Two rows of 6 each.

In a saucepan:
Melt 1 cup butter
add 1 cup sugar
1/2 cup canned milk
1 egg, slightly beaten
Cook, stirring constantly, until mixture comes to a good boil.
Add:
1cup coconut
1 cup chopped pecans
1 cup crushed graham cracker crumbs
Spread over crackers on cookie sheet. Add another layer of graham crackers on top.
Frost with 2 cups powdered sugar, 1/2 cup butter, vanilla and canned milk to spreading consistency. Chill overnight in refrigerator. Cut each graham cracker in 4 pieces. Makes 48 bars.

Peanut Butter Spread

In 2006, George and I went on a Sunnyland Tours bus tour to the New England States in celebration of our 40th wedding anniversary. It was a fantastic trip and we enjoyed it so much. In PA, the entire busload of people went to an Amish home for dinner. It was served by the woman who lived there and by two helpers. Everything was of course, home made. Delicious food!! She served us this peanut butter spread on home made hot bread. FANTASTIC!!

2 1/2 cups brown sugar
2 cups granulated sugar
2 cups water
2/3 cup molasses
Mix all ingredients in a sauce pan and let boil for 2 minutes. Cool and add 2 1/2 lbs. peanut butter and 1 pint of marshmallow cream. I've made this, too, and it is very easy. It does make quite a lot so I shared with friends and relatives.

Zucchini Bars and Caramel Frosting

I got this recipe from a sweet little neighbor lady many years ago. I thought some of you readers may have gardens and might try these as a way to use the extra squash. These are very good.
Sift together:
3 cups flour
1 1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg

Cream together:
3/4 cup margarine
1 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs, beaten

Add:
2 cups peeled and grated zucchini
3/4 cup nuts
1/2 cup butterscotch chips
1/2 cup raisins
1/4 cup milk
Bake in greased and floured pan 10 x 15 for 20--25 minutes at 350 degrees.

Caramel Frosting
1/2 cup margarine
1 cup brown sugar
1/4 cup milk
Boil margarine and brown sugar for 2 min. Add milk, bring to a boil second time.
Add 1 1/2 cups powdered sugar. Mix really well. Frost bars, cut and enjoy

Pumpkin Pie Squares

1 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup margarine
1 (1 lb. ) can pumpkin
1 can evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 Tbsp. margarine
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup margarine. Mix until crumbly. Press into ungreased 13 x 9 pan. Bake in 350 degree oven for 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake in 350 degree oven for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 Tbsp. margarine; sprinkle over pumpkin filling. Return to oven and bake 15 - 20 minutes or until filling is set.

Delicious Custard

2 Tbsp. butter or margarine
1/4 cup corn starch
3/4 cup sugar
1/2 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
1 tsp. vanilla
Melt butter. Blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir into slightly beaten egg yolks. return to heat and cook 2 min, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Use for cream puffs or can eat it like pudding.

Chocolate Peanut Buddy Bars

1 cup peanut butter
6 Tbsp. (3/4 stick ) butter,softened
1 1/4 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
one 11 1/2 oz. pkg. milk chocolate chips, divided

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup milk chocolate chips. Spread into ungreased 13 x 9 baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with remaining chips. Let stand 5 minutes until chips become shiny and soft. Spread chips evenly over top. Cool completely. Cut into 1 1/2 inch bars. Makes 48 bars.

Easy Peach Crisp

1 large can sliced peaches including juice
Place in baking dish
Mix:
1 cup oatmeal
1/2 cup brown sugar
1/3 cup flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter or oil
Combine these six ingredients until crumbly. Pour over peaches. Bake at 375 degrees for 30 minutes.

Fruit Ice Cream

Another recipe from my sister, Rita Clark. I can't tell you the number of times we have had this wonderful ice cream on the 4th of July. Hope you have all had a great day. We live in a wonderful country. It is not perfect, but I would still rather live here than any other place in the world.

Makes 1 gallon
6 eggs
2 cups sugar
3/4 cup white karo syrup
2 tsp. vanilla
1 pint whipping cream
1 pint half and half
1/2 tsp. salt
9 ripe peaches,1 qt. strawberries,or 3 ripe bananas
Beat eggs well; add sugar and beat again. Then add syrup and rest of ingredients, except fruit. Add fruit and finish filling with whole milk if needed to finish filling ice cream container. I usually make fresh peach. I peel the peaches, then blend them for a few seconds. I add about 1/2 cup sugar to the peach pulp before adding to the ice cream. You can also make just plain vanilla, but you will need to increase the half and half to 1 quart. It is delicious, also.

Blackberry Dumplings

Another request by my neice, Kathy Clark. Also, one of my son Mark's favorites. I have no written recipe for these. I just learned to make these from watching my mother make them.

4 to 5 cups of blackberries
1 cup sugar
Put in large pan and add 1/4 cup water. Turn on burner on low and let come to a full boil. Usually the berries and sugar will make enough juice, but if it doesn't, you may need to add a cup of water. Let boil for a few minutes.
To make dumplings:
1 cup flour
1/2 cup Crisco
1/4 cup water
Pinch of salt.
Cut shortening into flour with a fork or pastry blender. Add water and mix well. With a little flour on a doughboard or your kitchen counter top, roll pie crust into a circle or rectangle about 1/8 to 1/4 inch thick. Cut into strips about 1 inch by 2 inches. Drop pieces one at a time into boiling berries; give a stir, cover with a lid, and let cook about 20 minutes. Check periodically to see that they do not stick to bottom of pan. If it seems to be getting a little dry, you may need to add a little hot water. It all depends on the juiciness of the berries. You can not believe how good these are with a little home made vanilla ice cream on them while they are hot. They are also very good with half and half on them.

Peaches and Cream Dessert

3/4 cup flour
4 serving size pkg. regular vanilla pudding mix
1 tsp. baking powder
1 beaten egg
1/2 cup milk
3 Tbsp. margarine, melted
16-oz. can peach slices
8 oz. pkg cream cheese, softened
1/2 cup sugar
1 Tbsp. sugar
1/2 tsp. ground cinnamon
Stir together flour, pudding mix and baking powder. Combine egg, milk and melted margarine; add to dry ingredients. Mix well; spread in greased 8 in. square baking pan. Drain peaches; sprinkle on top of batter. Beat together cream cheese, 1/2 cup sugar and reserved peach liquid; Pour on top of peaches in pan. Combine 1 Tbsp. sugar and cinnamon; sprinkle over all. Bake at 350 degrees for 45 min. Cool in refrigerator.

Peanut Butter Brownies

1 stick margarine or butter
3/4 cup peanut butter
1/4 cup light corn syrup
1 1/3 cups sugar
1/2 tsp. salt
3 eggs
1 1/4 cups plus 2 Tbsp. flour
Cream butter and peanut butter. Add syrup and mix. Add sugar and salt. Mix in eggs. Stir in flour, only until mixed. Pour into greased and floured 9 X 13 pan and bake 30 min. in 350 degree oven. Make glaze of 1 cup powdered sugar and small amount of milk and pour over brownies.

Lemon-Pineapple Sherbet

Combine 1 1/3 cups sugar, 1 2/3 cups milk, 1/2 cup lemon juice (about 2 lemons ) and 2 Tbsp. grated lemon peel. Stir in 1 can (20 oz. ) crushed pineapple, well drained. Fold in 1 cup whipping cream, whipped. Pour into long dish or pan and freeze in refrigerator for about 4 hours. Stir once or twice during freezing. Makes approx. 3 pints. Garnish with toasted coconut, if desired.