Category Archives: Grandpa’s Old Family Recipes.

Delicious Old Recipes

Uncooked Play Dough

Uncooked Play Dough                                   NCC

homesteading play dough

I posted an article about homemade play dough last month and I found this recipe for uncooked homemade play dough needed to share it for those in the community who are trying to save energy.

5 cups Flour

2 cups Salt

4 Tbsp Water

4 Tbsp Veggie oil

Mix flour and salt.  Add water slowly to make pliable mixture.  Add veggie oil to prevent hardening.  Powdered tempera may be added with the flour, or food coloring can be put in the water for color.  If finished artwork is to be dried, substitute 5 tablespoons of wheat paste for the oil.  Store dough in covered container or plastic bag.

Turkey – Stew

Turkey – Stew  —  Slow cooker                                                                   TWC

 

12 oz Turkey breast tenderloin

8 oz frozen Mixed Vegetables

14 ½ oz can Cut green beans (un-drained)

8 oz Water

½ tsp Thyme powder

¾ tsp Salt

3 Tbsp Flour

Stalk Celery

Chopped Cabbage (optional)

Cilantro flakes

Cut turkey in ½ inch cubes into cooker pot

Add frozen vegetables

Add canned beans

Mix water, salt, thyme and flour – pour mix into pot

Cook on high for 3 ½ hours

About ½ hour before end, add celery, cabbage, cilantro

Serve on bread or rice

Cookies – Soft Fruit

Cookies – Soft Fruit                                                                                        LHC

“This was given me by the wife of my first beau, when they visited us years ago!  She used persimmon pulp, I’ve tried banana and applesauce.” (LHC)

½ cup Butter

1 cup Sugar

2 Eggs

1 tsp Baking soda

1 cup Fruit pulp (banana, applesauce, etc.)

2 cups flour

½ tsp Salt

½ tsp Cloves

½ tsp Cinnamon

½ tsp Nutmeg

1 cup Raisins

1 cup or less Nutmeats

Cream butter and sugar

Add eggs and mix well

Dissolve soda in fruit pulp and add to creamed mix

Sift dry ingredient mix into creamed mix along with raisins and stir

Drop by tsp on greased cookie sheet

Bake at 350 for 10 – 12 min.

Pie – Cherry – Lattice top

Pie – Cherry – Lattice top                                                                             TWC

 

8”            9”            (Inside at top)

1 can      2 cans    14 ½ oz ea. Tart red cherries (water pack)

2/3 c      1 ¼ c      Sugar

3 Tbsp   6 Tbsp   Corn Starch

½ Tbsp  1 Tbsp   Butter

2 drops 4 drops Almond extract

1              2              Pie pastry circles

Drain cherries – reserving ½ / 1 cup juice

In saucepan, combine ½ of sugar, corn starch, & dash of salt

Stir in reserved juice

Cook and stir over medium heat until thickened and bubbly

Cook and stir one minute more

Remove from heat and stir in remaining sugar, cherries, butter, & almond extract

Let stand while preparing pastry

Line pan with pastry

Fill with cherry mix

Add lattice top

Cover edges with foil

Bake at 360 for 25 min. on cookie sheet (to catch any drips) then remove foil

Bake another 15-20 / 20-25 min. until golden brown

Cool well before serving (otherwise filling will be runny)

Cookies – Thumb Print

Cookies – Thumb Print                                                                                  TWC

 

2 cups All-purpose Flour

½ tsp Salt

1 cup Butter (2 sticks)

½ cup Brown sugar packed

1 ½ tsp Vanilla extract

½ tsp Almond extract

Marmalade, Jam or Chocolate

½ cup Confectioner’s Sugar (powdered)

Mix flour and salt – set aside

Cream butter and sugar until light and fluffy

Add vanilla and almond

Add ½ cup flour at a time until just blended

Chill dough 1-2 hours

Form 1 inch balls on  ungreased cookie sheet 2 inches apart
Make deep print and fill with choice of jam or chocolate

Bake at 325 for 15 min.

Cool – then sprinkle with powdered sugar

Cookies – Sugar Spritz

Cookies – Sugar Spritz                                                                                   NCC

1 cup Butter

1 cup Sugar

3 Eggs

1 ½ tsp Vanilla

3 ½ cup Flour

2 tsp Baking powder

½ tsp Salt

Cream butter and sugar

Mix in eggs and vanilla

Sift dry ingredients together, adding slowly

Using pastry press, form cookies on ungreased cookie sheet

Bake at 375 for 8 – 10 min.

Makes 7 – 8 doz.

Potatoes – Scalloped

Potatoes – Scalloped                                                                                     TWC

 

1/8 cup chopped Onions (or 4 tsp dried Onions soaked in 4 tsp water)

1/8 cup Butter

1/8 cup All-purpose Flour (or White whole wheat Flour)

1 ¼ cup Milk

Salt and Pepper to taste

2 ½ cup peeled and sliced thin (1/8“) Potatoes

Cook onion in butter until tender but not browned

Stir in flour, salt, pepper

Add milk

Stir and cook until thick and bubbly

Put half of potatoes in greased 1 qt casserole

Add half of sauce

Repeat

Bake at 350 covered for 45 min.

Pie – Ritz Cracker – Mock Apple

Pie – Ritz Cracker – Mock Apple                                                                               LHC from late 1940’s or 50’s

2 cups Water

1 ½ cups Sugar

2 tsp Cream of tartar

24 Ritz crackers

2 Tbsp Butter

1 tsp Cinnamon

Boil water, sugar, cream of tarter

Add crackers and simmer for 2 min.

Add butter and cinnamon

Put in raw shell

Cover with crust

Bake at 400 for 25 min.

Cookies – Pumpkin Squares

Cookies – Pumpkin Squares

As copied from a publication in 1984

[Modifications by NCC & TWC]

 

1 29 oz can Pumpkin pie mix        [use 29 oz plain Pumpkin (no MSG)]

1 5 oz can Evaporated Milk

3 Eggs lightly beaten

1 cup Sugar         [1 cup too sweet – use up to 1/3 cup Brown Sugar]

½ tsp Salt             [1 ½ tsp]

2 tsp (up to) Cinnamon  [use ¾ tsp nutmeg, 1 tsp ginger, ¼ tsp mace]

Line 9 x 14 pan with wax paper

Mix above together

Pour into pan

1 pkg Yellow cake mix with pudding in mix

1 cup chopped Nuts

½ lb butter or margarine

Sprinkle cake mix over the top

Distribute nuts over cake mix

Drizzle melted butter overall

Bake at 350 for 65 – 75 min.

Chill

Invert and cut into bars.  Small bars can be eaten with fingers.  Larger bars can be served on a plate, topped with a dollop of whipped cream.

 

CookiesPumpkSqr.

 

Muffins – Blueberry

Muffins – Blueberry                                                                                       NCC

 

1 ¾ cup Flour

1/2  cup Sugar

2 tsp Baking powder

½ tsp Salt

1 Egg

¾ cup Milk

1/3 cup real butter (salted or unsalted)

1 cup Blue Berries

Bake at 400 for 20 – 25 min.

Makes 12