How to Make
Aunt Ethel's Cheese Ball

1. Roll into a ball
   
2. Refrigerate until slightly hard
3. Roll in raisins (golden raisins best)
4. Refrigerate
   

How to Make
Aunt Ethel's Crab Dip

Pour into dish or on plate and shape as desired. Pour seafood cocktail sauce over top. Chill.

How to Make
Gilles' Shrimp Pate

1. Heat tomato soup over double boiler
2. Add cream cheese to hot soup and mix well
3. Dissolve gelatin in water
4. Add to soup mixture and mix well
5. Cool off
   
6. Add chopped celery along with chopped green onion and coarsely chopped shrimp
7. Add mayonnaise
   
8. Pour into mold or serving dish and chill.
   

How to Make
Jill's Spinach Dip

1. Thaw and squeeze all excess water out of spinach.
   
2. Add to all ingredients to pot
3. Mix and let sit for 2 hours
4. Serve with mini pitas cut in halves.
   

Note

Chopped water-chestnuts can also be added if desired.

How to Make
Jill's Taco Dip

1. Spread the Philadelphia Cream Cheese in a thin even layer over the bottom of the cookie sheet
2. Spread the Taco sauce in a thin even layer on top of the Cream Cheese
3. Chop the green pepper, green onion, tomato, jalapeño peppers, into small pieces and spread evenly over the dip
   
4.  Grate the cheddar cheese and spread it over the chopped ingredients
5. Done
   

Note

Dip should be served at room temperature. Do not refrigerate or it will break your taco chips. Works great with doritos.

How to Make
Judy's Large Cheese Ball

1. Roll together in very finely chopped walnuts
2. Serve with crackers
   

How to Make
Karen's Egg Rolls

1. Egg and water wash to brush and seal edges.
2. Brown well in oil at 350°
   

How to Make
Karen's Perogies

1. Divide dough into thirds and cover with waxed paper and linen towel
2. Let stand in bowl about 1/2 hour
3. On a well-floured surface, roll to 1/8" thick
4. Cut into 3" diameter circles
5. Place about 1 tsp. filling on soft side of round, fold over and seal edges with water.
6. Pinch edges very securely.
   
7. Place filled perogie on a lightly floured cloth, making sure they are do not touch each other and keep them covered.
8. Allow dough to puff up for about 15 minutes.
   
9. Drop into salted and oil boiling water. Stir.
10. When they float to top (approx 5 minutes) remove with slotted spoon.
    

How to Make
Karen's Tuna Eggwiches

1. Combine all 5 ingredients
2. Add to bun and top with lettuce
   

How to Make
Karen's Vegetable Dip

1. Mix all together
2. Chill for 1 hour
   

How to Make
Bridal Punch

1. Combine all but ginger ale
2. Pour over block of ice
3. Add ginger ale just before serving
4. Garnish with mint leaves, if desired
5. For variation float 1 pint of lime sherbet on top of punch
   

How to Make
Champagne Punch

1. Combine all ingredients in large punch bowl with ice
2. Add slices of orange, lemon, lime, and apple (or whatever fruit desired)
3. Serve at once in punch cups
   

How to Make
Cranberry-Apple Punch

1. Add cut up fruit (orange, apples cherries) and ice
   

How to Make
Denise's Eggnog

1. Chill for 3 hours
   
2. Add 1 quart of ice cream and nutmeg
   

How to Make
Judy's Punch

1. Mix ingredients
2. Put orange slices or fresh strawberries over top of punch
   

How to Make
Karen's Eggnog

1. Combine eggs, sugar, and salt
2. Gradually blend in milk
3. Strain
4. Add flavorings
5. Just before serving fold in cream and sprinkle with nutmeg
6. To serve warm, heat eggnog gently before folding in whipped cream
   

How to Make
Karen's Frozen Strawberry Daiquiri

1. Combine ingredients
2. Freeze
   

How to Make
Karen's Slush

1. Mix blender mixture and this together and freeze in containers
2. When serving add 2 ice cream scoops of slush to a tall glass and top up with Wink, Tonic Water, or 7 up
   

How to Make
Karen's Strawberry Drink

1. Combine all ingredients in blender
2. Blend and enjoy
   

How to Make
Aunt Ethel's Banana Bread

1. Grease and flour one 4"x8" loaf pan
2. Bake at 350° for about 1 hour

Note

Makes one 4"x8" loaf. If you decide to make mini loaves instead, cook for 25 minutes at 350°.

Pecans may be added if desired.

How to Make
Aunt Ethel's Pumpkin Bread

1. Bake at 350° for about 1 hour
   

Note

Makes two large loaves.

How to Make
Aunt Ethel's Refrigerator Bran Muffins

1. Add creamed mixture to bran mixture
2. Then add dry ingredients stirring only enough to mix
3. Store in plastic container in the refrigerator
4. Let stand overnight before baking
5. Bake at 425° for 20-25 minutes using large or extra large paper muffin cups to line the muffin trays for easier clean up
6. Add raisins or dates to muffins just before baking and sprinkle the top of a mixture of brown sugar, cinnamon and chopped pecans
7. (Other variations are fine but mix the "extra's" in at the time of baking so they don't get soggy)
   

Note

A large recipe, use a big mixing bowl!

How to Make
Aunt Pearl's Tea Biscuits

1. Mix all ingredients; cut in shortening; add milk gradually (do not over mix)
2. Roll out dough to approximately 1/2 inch thick; cut into round pieces and place on cookie sheet
3. Bake at 450° for 12 minutes
   

How to Make
Denise's Applesauce Cinnamon Muffins

1. Line muffin tin with papers and fill to 3/4 with batter
2. Bake at 425° for 15 minutes
3. Dip top of muffins in top mixture
   

How to Make
Jane's Banana Muffins

1. Mash bananas; add sugar and slightly beaten egg; add melted butter; add dry ingredients but do not over mix
2. Fill muffin liners 2/3 full
3. Bake 20 minutes at 375° or until golden brown
   

Note

Makes 1 dozen large muffins.

How to Make
Jane's Sour Cream Muffins

1. Preheat oven to 375° and prepare 16 muffin cups
2. Combine dry mixture in a large bowl
3. Cream together butter and sugar with an electric mixture until light and fluffy
4. Add eggs one at a time and beat after each addition
5. Stir sour cream into moist mixture
   
6. Add moist mixture to dry mixture all at once and stir until batter is moist but still lumpy
7. Fill 16 prepared muffin cups 3/4 full
8. Bake 23-25 minutes or until golden
   

Note

Makes 16 muffins.

If you have muffin cups that do not have batter in them, 1/2 fill them with water then put tray in the oven. This will ensure that the muffins bake evenly.

How to Make
Judy's Lemon Bread

1. Add dry ingredients to cream mixture and add 1 cup milk
2. Grease and flour 2 4x8 loaf pans and pour half of the batter into each pan
3. Bake at 350° for 55 minutes
4. Mix juice of one lemon and 1/2 cup sugar and brush over warm bread

Note

Freezes well.

How to Make
Karen's Apple Bread

1. Bake 1 hour at 350° in oven
   

How to Make
Karen's Banana Bread

1. Grease 9x5x3 loaf pan
2. Let mixture stand 20 minutes before baking
3. Bake at 350° for 50-60 minutes
   

How to Make
Karen's Date Bread

1. Cut dates into small pieces, add baking soda and boiling water
2. Add remaining ingredients
3. Bake 1 1/4 hours in 300° oven
   

How to Make
Karen's Dilly Bread

1. Mix water and yeast together, let stand 10 minutes
2. Add remaining ingredients (except flour) and blend 1 minute
3. Into large bowl, measure 2 cups flour and add all blended ingredients
4. Stir in 1/4 cup flour and knead 5 minutes
5. Cover and let rise until doubled (2 hours)
   
6. Knead again and put in greased pan, let rise until 1 1/2" above rim
   
7. Bake 40 minutes at 350°
8. Turn out immediately
   

How to Make
Karen's Pineapple Nut Bread

1. Preheat oven to 350°
2. Grease loaf pan
3. Mix well first 7 ingredients
4. Beat egg, pineapple with liquid and remaining ingredients
5. Stir egg mixture with flour mixture just until flour is moistened
   
6. Bake 50 minutes at 350°
   

How to Make
Karen's Zucchini/Pineapple Bread

1. Bake 350° for 60-70 minutes
   

How to Make
Judy's Granola Cereal

1. Warm honey and oil together in microwave
2. Mix all ingredients together and pour out onto a cookie sheet
3. Bake at 375° for 10-15 minutes
4. Stir once during cooking
5. After Baking add 1/2 - 3/4 cup raisins or dates
   

How to Make
Art's Favorite Chocolate Cake

1. Into beater bowl sift the sifted flour, sugar, cocoa, baking soda, baking powder and salt
2. Add the shortening and 3/4 cup of the milk and the vanilla
3. Beat on low speed for 3 minutes removing beaters and scraping down sides of bowl once or twice with rubber spatula
4. Add remaining 1/2 cup milk and the eggs and beat 2 1/2 minutes longer, scraping down bowl once
5. Turn into three 8" or two 9" layer cake pans lined on bottoms with buttered wax paper
6. Bake at 350° for 35 minutes or longer if you used two 9" pans
7. Touch each cake gently with fingertip
8. Be sure indentation does not remain before removing cakes
9. Cool in pans on cake racks 10 minutes, then turn out on cake racks, peeling off wax paper
10. Spread between layers and on top and sides with White Whipped Frosting

White Whipped Frosting:

1. Into small saucepan measure 2 tbsp. cornstarch
2. Slowly stir in 1 cup cold milk until smooth
3. Now cook, stirring constantly, until thick
4. Chill
5. Into beater bowl measure 1/2 lb. soft butter, 1 cup granulated sugar and 1 tsp. vanilla and beat 5 to 10 minutes until snowy white
6. Add cold milk sauce and beat 15 minutes
7. Frost sides before top
8. Enough frosting to decorate attractively on top!
   

How to Make
Aunt Ethel's Banana Cake

1. Gradually add dry ingredients to creamed mixture alternating with banana
2. Fold egg white in
3. Bake at 350° for 30 minutes in a 9"13" pan
   

How to Make
Aunt Ethel's Caramel Icing

1. Boil for 2 minutes stirring frequently
2. Cool 30 minutes
3. Add 2 cups icing sugar
4. Icing Cake
5. Sprinkle with pecans
   

How to Make
Aunt Ethel's Cherry Cheese Cake

1. Whip until creamy
2. Pour mixture over graham cracker crust
3. Chill
4. Top with 1 tin of cherry pie filling
5. Chill overnight or longer
   

How to Make
Aunt Ethel's Cherry Pie

1. Bake in an uncooked pie shell for 25-30 minutes at 425°
   

How to Make
Aunt Ethel's Chocolate Icing For Angel Food Cake

1. Beat 2 egg whites until stiff
2. Fold egg whites into icing
3. Icing should fill layers and outside
4. Chill first then ice cake
5. Refrigerate
   

Note

Cut cake into 5 layers before starting.

How to Make
Aunt Ethel's Coconut Macarons

1. Beat 3 egg whites and 1/4 tsp. salt until stiff
2. Slowly beat in 1 cup sugar
3. Continue beating while adding 3 tbsp. cornstarch
   
4. Cook in top of double boiler for 40 minutes stirring occasionally
   
5. Cool
6. Fold in 4-8oz. pkgs. of coconut
7. Drop on cookie sheet
8. Bake at 350° for 10-15 minutes
   

How to Make
Aunt Ethel's Date Squares

1. Spread topping on top of crust
2. Sprinkle remaining crust mixture on top
3. Bake at 375° for 20-25 minutes
   

How to Make
Aunt Ethel's French Apple Pie

1. Heap in pie pan and dot with 1 1/3 tsp. butter
2. Sprinkle crumb topping over apples and pat gently
   
3. Bake at 425° for 15 minutes
   

How to Make
Aunt Ethel's Fresh Blueberry Pie

1. Sprinkle a little on the bottom of the uncooked pie crust
2. Lightly mix remainder through 3 cups blueberries
3. Cover with crust and dot with 1 tbsp. butter
4. Bake at 425° for 20 minutes
   

How to Make
Aunt Ethel's Graham Cracker Crust

1. Press into 8" square pan
2. Bake at 325° for 10 minutes
   

How to Make
Aunt Ethel's Ice Cream Toppings

Method for both sauces:

1. In a saucepan heat butter and sugar
2. Add other ingredients gradually (except the milk), stirring constantly
3. Bring to a slow boil and cook until sauce is thick
4. Then add the milk but DO NOT BOIL MILK
5. Cool
6. If sauce is too thick when cool, thin with evaporated milk
   

Note

Melt chocolate for chocolate sauce first.

How to Make
Aunt Ethel's Lemon Pie

1. Bring 2 cups of water to the boiling point in the top of a double boiler
2. Add ingredients
3. Stir until thick
4. Add 1 tbsp. butter and lemon rind
5. Cook pie shell and cool before putting in pie filling
   

How to Make
Aunt Ethel's Pastry

1. Mix 1 egg and less than 1/2 cup water in a cup
2. Use liquid sparingly to bring pastry together
3. Handle with care
   

Note

Makes 3 large/4 smaller crusts.

How to Make
Aunt Ethel's Peanut Butter Squares

1. Pat into a 9"x13" pan and cool
2. Add thin layer of butter icing
3. Allow to set
4. Melt 4 squares of semi-sweet chocolate with 2 tbsp. butter
5. Smooth over icing layer
6. Cut into squares
   

How to Make
Aunt Ethel's Pumpkin Pie

1. Fill an uncooked pie shell with mixture and bake at 425° for 45-50 minutes
   

Note

Makes 2 pies.

How to Make
Aunt Ethel's Raisin Pie

1. Add to mixture and cook until thick
2. Add filling to an uncooked pie shell
3. Bake on low oven rack at 425° for 25 minutes
   

How to Make
Aunt Ethel's Spice Cake

1. Add sifted ingredients to creamed mixture alternating with 7/8 cup buttermilk
2. Fold in 3 egg whites, beaten stiffly
3. Bake at 350° for 45-50 minutes in a 9" tube pan or a 9"x13" baking pan
   

How to Make
Aunt Ethel's Sugar Cookies

1. Roll a thin layer of cookie dough out on a floured surface
2. Cut cookies, place them on cookie tray
3. Sprinkle with sugar (do not use fine sugar)
4. Bake at 375° for 6-8 minutes
   

How to Make
Aunt Ronnie's Carrot Cake

Cake:

1. Gradually add dry ingredients to creamed mixture
2. Add 1/4 cup chopped nuts and 1/2 cup raisins
3. Bake in 9"x13" pan at 325° for 50 minutes

Cream Cheese Icing:

1. Allow cake to cool
2. Spread icing on cake
3. Garnish with 1 cup grated, toasted coconut
   

Note

To toast coconut, in a shallow pan put coconut under broiler (or on stove top) for several minutes watching carefully that it doesn't burn.

How to Make
Auntie Pearl's Pastry

1. Mix dry ingredients in a bowl
2. Cut in lard
3. Use egg/water mixture to bring in dry ingredients in bottom of bowl
4. Try not to over work
   

Note

Small quantity makes 3-4 crusts or about 2 1/2 dozen tarts.

How to Make
Betty Elstone's Southern Pecan Pie

1. Heat ingredients until dissolved
2. Place in uncooked pie crust
   
3. Bake at 375° for 25-30 minutes or until knife comes clean
   

How to Make
Chinese-Style Chow Mein Noodles Cookies

1. In a double boiler, or in a heavy saucepan melt the chocolate chips and butterscotch chips
2. Add the chow mein noodles and peanuts and mix thoroughly
3. Drop by teaspoonful onto waxed paper
4. Allow to set in refrigerator
   

How to Make
Chocolate Cream Puffs

1. Prepare mousse according to package directions or omit 1/4 cup of milk and substitute 1/4 cup of coffee liqueur
2. Chill mousse for 1 hour
3. Combine water, margarine and salt in medium saucepan; bring to a boil
4. Add flour all at once; stir vigorously until mixture forms a stiff ball in center of pan
5. Add eggs, one at a time, beating well after each addition until smooth
6. Spoon dough into 12 mounds on large greased cookie sheet
   
7. Bake in 400° oven for 10 minutes
8. Reduce heat to 350° bake for 30 minutes longer or until done
9. Slit puffs open to allow steam to escape
10. Cool; cut tops off puffs; remove any moist dough from center
11. Fill puff shells with mousse; replace tops
12. To serve, dust with icing sugar
    

Note

Makes 12 puffs.

How to Make
Edda's White Whipped Frosting

1. Beat 5 to 10 minutes until snowy white
2. Add cold milk sauce and beat 15 minutes
3. Frost sides before top
4. Enough frosting to decorate attractively on top!
   

How to Make
Gilles' Miracle Pastry

1. Mix together and add 1 well beaten egg
2. Using a one cup measure add 2 tablespoons vinegar and fill the remainder with cold water
3. Gradually add liquid until sticky consistency is mixed
4. Put in separate serving containers and freeze
5. Best after 2 weeks in freezer then thaw and roll out anytime
   

Note

This recipe may be doubled if desired.

How to Make
Gramma Collin's Trifle

1. Let 1 white cake mix stand for 3 or 4 days, break up to practically crumbs
2. Fill trifle dish 2/3 full of crumbs
3. Mix in with crumbs:

    Juice from 1 small jar of maraschino cherries
    1/2 cup or so of walnut pieces
    1 can of fruit cocktail (drained)

4. Mix 1 instant vanilla pudding

5. Put on top of cake mixture with a little coconut

6. Whip 1/2 pint whipping cream

7. Put on top of pudding mix

8. Decorate with cherries, mandarin oranges & almonds

Note

It's difficult to tell if just the correct amount of juice is in the cake - not too moist - not too dry. Rum can also be added if mixture is too dry.

How to Make
Jill's Frosted Peanut Squares

1. Combine sugar, peanut butter, and syrup in a large sauce pan
2. Cook over medium heat until mixture starts to bubble
   
3. Stir constantly
   
4. Remove from heat; stir in peanuts & corn flakes
5. Press warm mixture into a  buttered 10"x10" pan (do not pack mixture down too hard)
6. Spread roughly with melted chocolate and cool
7. Cut into squares when firm
   

How to Make
Judy's Almond Torte

1. Line bottoms of two 9" pans with wax paper
2. Bake at 350° for 25 minutes
3. Cool
4. Fill layers with raspberry jam
5. Refrigerate
6. When ready to serve cover with 1/2 pint of heavy cream
   

How to Make
Judy's Chocolate Fudge Cake

1. Set oven to 350°; grease pans and line with paper
2. Mix together dry ingredients then wet ones
3. Be sure to heat butter and cocoa together and stir until smooth, adding milk and eggs toward the end
4. Pour into pans and cook 35-40 minutes
5. Cool before removing from pans
   

How to Make
Judy's Crescent Cookies

1. Roll dough out on icing sugar; put 1/2 tsp. filling in center and roll into crescent shape and seal
2. Bake at 350° for 10-15 minutes then broil to brown the top of the cookie
   
3. Sprinkle with icing sugar when cooled
   

Note

Watch carefully when browning the top, that you don't burn them.

How to Make
Judy's Fresh Blueberry Or Strawberry Pie

1. Heat oven to 375°
2. Prepare pastry
3. Mix flour and sugar; stir in blueberries
4. Turn into pastry lined plate
5. Sprinkle with lemon juice and dot with butter
6. Seal and flute pastry edges
7. Bake for 40-45 minutes
   

Note

For strawberry pie, substitute blueberries with 4 cups sliced strawberries. (for best flavor 1/2 cup chopped rhubarb, then mix same as above)

How to Make
Judy's Fresh Cherry Pie

1. Heat the above mixture; stir continuously with a whisk until thickened
2. Add to 3-4 cups of fresh pitted cherries
3. Put into double pie crust and bake at 350° for 45 minutes
   

How to Make
Judy's Trifle Sponge Cake

1. Beat egg whites very firmly
2. In a separate bowl beat egg yolks and sugar
3. Add vanilla or lemon, flour, powder, and egg whites then beat well
4. Bake at 350° for 30 minutes in a long cake mold
5. Cool and slice cake for filling

Filling:

1. Put a layer of custard, a layer of fruit, a layer of cake, finish with a top layer of whipped cream
   

How to Make
Judy's Yellow Cake

1. Mix ingredients
2. Grease and flour pans
3. Bake at 375° for 25 minutes
   

Note

Excellent cake for Strawberry Shortcake!

How to Make
Karen's Butter Carmel Sauce

1. Stir sugar, syrup, water and salt over medium heat until sugar dissolves
2. Bring to a boil and cook to soft ball stage at 238°F
3. Cool slightly
4. Stir in milk beating until smooth (if too thick add more Carnation milk)
   

Note

Topping for Ice Cream.

How to Make
Karen's Butterscotch Icing

1. Stir over low heat, bring to full boil, stirring constantly
2. Boil 2 minutes
3. Beat until lukewarm and right consistency to spread
   

How to Make
Karen's Coconut-Pecan Frosting

1. In saucepan, combine milk, sugar, butter, egg and salt
2. Cook, stirring over medium heat until thickened
3. Remove from heat
4. Stir in vanilla, coconut and pecans
   

Note

For German Chocolate Cake.

How to Make
Karen's Decorating Icing

1. Use 1/4 of recipe for 1 cake on top only
   

Note

Large Recipe!

How to Make
Karen's French Cream Frosting

1. Add flour mixture
2. Beat 15 minutes
   

How to Make
Karen's Icing

1. Add to mixture and beat on high setting for 15 minutes
   

How to Make
Karen's Sweetened Condensed Milk Substitute

1. Melt margarine
2. Combine sugar and milk and add to melted margarine
3. Add boiling water
4. Put in blender and blend until smooth and thick
   

Note

Makes 1 1/2 cups.

How to Make
Mom's (Emily's) Butter Tarts

1. Pour boiling water over 3/4 cup raisins; Soak until edges begin to turn white
2. Cream butter and brown sugar.
3. Add syrup, eggs, salt and vanilla just until combined.
4. Add a few raisins and chopped pecans to the tart shell.
5. Pour syrup mixture over raisins and nuts until the tarts are 2/3 full.
6. Bake at 375° for 18-20 minutes.

Note

For a great homemade pastry recipe see Aunt Pearl's Pastry on OurRecipeTree.com and make the small quantity for a single batch and the large batch if you double this recipe.