Tag Archives: Grandpa’s Recipes

Cookies – Butter (Rolled as in Christmas)

Cookies – Butter (Rolled as in Christmas)                                                             NCC

Butter (Filled)

 

2 cups Butter (4 sticks)

2 cups Sugar (white)       Cream together

 

2 Eggs

3 Tbsp Milk

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

2 tsp Lemon juice             add and mix

 

6 cups all-purpose flour – add gradually as you mix

 

Chill if necessary

 

Roll to 1/8” thick on floured surface

Cut out cookies

Place on ungreased cookie sheets

 

Bake at 375 for 7 min. – until edges just barely show slight browning

 

Makes about 120 (10 doz.) cookies

 

 

For filled cookies, cut 2 to 3 inch disks for bottoms, and same-size donut circles for tops

 

Date filling –

1 ½ cup Dates chopped

½ cup chopped Walnuts

½ cup Water

1/3 cup Sugar

 

Cook until thick, stirring constantly

Place 1 tsp filling in center of bottom disk

Place a ring on top, and seal edges

 

CookiesButter

Cheese Cake

Cheese Cake                                                                                                      TWC

 

2   8 oz pkgs Cream Cheese – softened per pkg.

½ cup Sugar

1/8 cup Flour

½ tsp Vanilla extract

 

½ cup Milk

1 tsp Lemon juice

1 tsp Lemon peel powder

 

2 medium Eggs

 

Beat first group in mixer

Add next group and mix well

Add eggs one at a time and mix lightly

 

Pour and level in 10” Graham pie crust

Bake at 325 for 60 min.

Cool completely

Refrigerate 4 hours before serving

 

White Christmas Fruit Cake

Cake – White Christmas Fruit Cake                                          NCC/TWC

[I don’t know original source for this – we’ve made many years we both continued to improve fruit/nut mix each year to 2011]

 

Three loaf batch (each about 4 ½ x 8 ½ x 2 ¼” and 3 lb.):

 

Grease pans, line bottom with wax paper, and grease paper too.

 

66 oz (not critical)     Fruit and nuts:

20 oz. Pineapple Chunks (dried candied) – cut avg. chunk into 4 pcs.

15 oz  White Raisins – sort thru to pick out any stems, hard pcs, leaf pcs, etc.

10 oz  Chopped Dates (not whole Dates).  (Not white, but tastes so good!)

5 oz. Dried Apricots – cut into small 1/8” to 3/16” cubes.

16 oz Walnuts (or Pecans) coarsely chopped.

 

4 ½ cups              All-purpose Flour

2 tsp                     Baking Powder

½ tsp                    Salt

1  tsp (or more)  Lemon Peal (dry, ground)

 

1 7/8 stick            Butter or Margarine softened

1 7/8 cups            Sugar

8 med.                  Eggs

3 ¾ cups               Orange Juice (w/pulp)

 

Combine fruit and nuts in a large mixing bowl (4 qt. possible – 5qt. better) .

 

Add dry ingredients to fruit and mix well.

 

In a smaller mixing bowl:

cream butter with sugar,

add eggs and mix well,

add juice and mix well.

Add to fruit and flour mixture and blend.

Transfer equally to three loaf pans, and press flat on top.

 

Bake at 275 degrees (cover with cookie sheet for first hour) for 2 ¼ to 2 ½ hours until top

is firm, and toothpick comes clean (check at 2 hrs).

 

Cool completely in pans.

Turn out, peal paper, wrap tightly, and store in refrigerator or freezer.

 

Slice thin (3/8 to ½”).   Good spread with butter or cream cheese, or even plain!

 

CakeWhiteFruit.

Cake – Mom’s Nameless Cake

Cake – Mom’s Nameless Cake      LHC (as revised NCC by 1 ½ times for 13 x 9 pans)

 

1 cup Shortening

2 cups Sugar

4 Eggs

2 5/8 cup Flour

¾ tsp Baking Powder

¾ tsp Baking Soda

¾ tsp Salt

1 1/8 tsp Nutmeg

1 ½ tsp Allspice

¾ cup Nuts

¾ cup Raisins

1 ¼ cup Applesauce

 

Bake at 350 for 45 min.

 

CakeNameless.

 

Cake Frostings

Cake – Cream Cheese Frosting 1                                NCC

 

1 8  oz pkg Cream Cheese softened

½ cup Butter or Margarine softened

1-16oz pkg confectioner’s sugar, sifted

1 tsp Vanilla extract

 

Combine cream cheese and butter, beating until smooth

Add conf. sugar and vanilla

Beat until light and fluffy

 

 

Cake – Cream Cheese Frosting 2                                NCC

 

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla extract

 

Combine cream cheese, butter and vanilla, beating until smooth

Gradually add 4 cups Powdered Sugar

 

 

Cake – Vanilla Cream Cheese Frosting                    From a Cream Cheese box

 

1 8 oz pkg Cream Cheese softened

1 tsp Vanilla

5 ½ cups powdered Sugar

 

Combine cream cheese and vanilla, mixing until well blended

Gradually add sugar, mixing well after each addition

12 servings

 

 

Cake – Lemon Butter Frosting

 

6 Tbsp Butter

4 ½  to 4 ¾ cups sifted Powdered Sugar

¼ cup Lemon juice

1 tsp finely shredded Lemon peel

 

 

Drizzle for sweet rolls

1 cup sifted Powdered Sugar

¼ tsp Vanilla

Milk to desired consistency

Just stir and spread

Cherry Upside Down Cake

Cake – Cherry Upside Down                                                                                        LHC?/TWC [I’m fairly sure this at least started from an LHC recipe]

 

14 ½ oz can Sour red unsweetened cherries with juice

¾ cup Sugar

1 ½ Tbsp Tapioca

¾ tsp Ground dry Lemon peel

1/8 tsp Salt

 

1 box Yellow pudding cake mix

 

Mix first group and spread in bottom of 9 x 13 pan

Prepare Yellow pudding cake mix per box

Spoon mixed cake batter on top of cherries – fill corners!

Bake at 350 for 35-40 min.

Cool 15 min.

Invert into platter
Serve plain or with whipped cream, or with ice cream

Carrot Cake

Cake – Carrot                                                                                                     NCC

 

4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

2 cups Carrots finely shredded

1 cup Golden Raisins soaked

 

Add and mix first group

 

Mix dry ingredients together

Add dry in several parts to first group

 

Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.

Or

Bake at 350 for 50 – 60 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above and gradually add 4 cups Powdered Sugar

 

CakeCarrot2.

Carrot Cake 2

Cake – Carrot                                                                                                     NCC

 

4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

2 cups Carrots finely shredded

1 cup Golden Raisins soaked

 

Add and mix first group

 

Mix dry ingredients together

Add dry in several parts to first group

 

Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.

Or

Bake at 350 for 50 – 60 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above and gradually add 4 cups Powdered Sugar

 

CakeCarrot2.

Carrot Cake

Cake – Carrot                                                                                NCC from a Cookbook

 

3 large Eggs – foamy

1 ½ cup Sugar

¾ cup veg. Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cup Flour

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

1 cup Walnuts chopped

1 – 2 cups finely shredded Carrots

1 cup Raisins (gold or brown) soaked

1 cup Applesauce or crushed Pineapple

 

Add and mix first group

 

Mix dry ingredients together

Add dry in three parts to first group

 

Add remaining group

Place in greased 13 x 9 x 2 pan or two 9 inch round cake pans

Bake at 375 for 30 to 40 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above

Gradually add 4 cups Powdered Sugar

 

CakeCarrot1.

Applesauce Cake 2

Cake – Applesauce                                                                                         NCC/TWC

 

½ cup Butter softened

1 cup Brown Sugar packed

 

2 Egg

 

2 cups All-purpose flour

1 tsp Baking soda

¼ tsp Salt

Dash ground Cloves

¼ tsp ground Ginger

¼ tsp Nutmeg

Dash Mace

 

1 ¼ cup Applesauce

1 cup golden Raisins

1 cup chopped Walnuts

 

Cream butter and sugar

Add egg and mix

Add dry ingredients and mix

Add applesauce and mix

Add raisins and nuts – hand mix

 

Makes 24 cupcakes

Bake at 340 for about 17 min.

 

Use Lemon Butter Frosting

 

CakeApplesauce2.