Tag Archives: Grandpa’s Recipes

Applesauce Cake

Cake – Applesauce                                  LHC “From Swansdown Recipe Book – 1935”


½ cup Shortening

1 cup Sugar


1 Egg

1 cup Raisins cut fine, floured

1 cup Currants or Nuts


1 ¾ cups sifted Flour

1 tsp Baking Soda

¼ tsp Salt

1 tsp Cinnamon

½ tsp Cloves


1 cup Applesauce (hot, thick & strained)


Cream butter and sugar

Add egg, raisins, currants/nuts and mix

Mix dry ingredients together and sift into above, mixing alternately with applesauce

Pour into greased loaf or other pan

Bake at 350


Topping (covers two of above cakes):

10 Tbsp Brown Sugar

4 Tbsp Cream or undiluted evaporated canned milk

6 Tbsp Butter

1 cup Coconut


Mix well, spread on warm cake and place under broiler for a few minutes until coconut just begins to brown.


[I remember this cake best with a lemon hard-sauce topping/frosting – TWC]



Zucchini Nut Loaf Bread

Bread – Zucchini Nut Loaf                                                                            NCC from B.  H. & G. Cook book


1 ½ cups All-purpose flour

1 tsp ground Cinnamon

½ tsp Baking Soda

½ tsp Salt

½ tsp ground Nutmeg

¼ tsp Baking powder


1 cup Sugar

1 cup finely shredded unpeeled Zucchini

1 Egg

¼ cup Cooking Oil

¼ tsp finely shredded Lemon peel

½ cup chopped Walnuts


In a mixing bowl stir together first group and set aside

In another mixing bowl beat together sugar, zucchini, egg

Add oil and lemon peel, mix well

Stir flour mixture into zucchini mixture

Gently fold in chopped nuts

Turn batter into a greased 8 x 4 x 2 loaf pan

Bake at 350 for 55 – 60 min.

Cool in pan 10 min.

Remove from pan and cool thoroughly on a rack

Wrap and store overnight before slicing/serving



Oatmeal Bread (Bread Machine)

Bread – Oatmeal (Bread Machine)                                                            TWC


1 3/8 cup Warm Water

3 Tbsp Butter

2 tsp Salt

3 Tbsp Honey

1 Med Egg

1 cup Oatmeal (quick or old fashioned)

1 cup White whole wheat flour

2 ¼ cup Bread flour

2 tsp Active dry yeast (or 1 pkt)


[Kenmore machine:  Select/Loaf/Start, and it does it all in 3 hrs. and 22 min.]



Date Bread

Bread – Date                                                                      Given to NCC late 1950’s by Laurel Montgomery


1 cup chopped Dates

¾ cup Nuts

1 ½ tsp Soda (baking)

½ tsp Salt

3 Tbsp Butter


Pour 1 cup boiling water over above ingredients and let stand until lukewarm



1 cup Sugar

2 Eggs

1 ½ cup Flour

½ tsp Vanilla


Bake at 375 for 1 hour



Cornbread Bread

Bread – Cornbread                                                                                           TWC


1 cup All-purpose flour

1 cup Yellow corn meal

¼ cup sugar

4 tsp Baking powder

1 tsp Salt


2 Eggs

1 cupMilk

¼ cup Butter (½ stick) melted


Mix together dry ingredients

Add eggs, milk and butter (warm milk and eggs some

to prevent butter from re-hardening)

Beat until just smooth – don’t overbeat

Spoon into eight 2 x 4 greased pans or a single greased 8 x 8 pan


Bake 425 12-15 min. (less for small pans – more for large)



Bread – Carrot Raisin

Bread – Carrot Raisin                                                                                     LHC


1 cup Milk, scalded

2 Tbsp Sugar

1 Tbsp Salt

1 ½ Tbsp Shortening


1 Egg, well beaten


1 Cake compressed Yeast

1 cup lukewarm Water


6 ½ cups sifted enriched Flour

2 cups raw Carrots grated

1 cup Raisins

1 tsp Cinnamon

¼ tsp Allspice

¼ tsp Cloves


Combine milk, sugar, salt, shortening until dissolved – cool to lukewarm

Add egg; blend thoroughly

Soften yeast in lukewarm water.  Add yeast and remaining water to cooled milk mixture

Combine flour, carrots, raisins, spices; add to yeast mixture, blending thoroughly

Knead dough on well-floured board for about 10 minutes

Place dough in greased bowl; cover and allow to rise in a warm place (80 to 85 degrees F)

about 1 ½ hours or until dough will retain impression of a finger

Punch dough down by plunging the fist in the center of dough

Fold over edges of dough;  turn upside down

Cover and allow to rise in a warm place about ½ hour

Remove dough to lightly-floured board and flatten out

Divide into two pieces; mold into two balls

Allow to stand closely covered for 15 min.

Shape into loaves

Place in greased 9 x 4 x 3 loaf pans

Cut dough with scissors crosswise into about 12 slices, cutting each as deeply as possible

Allow loaves to stand in a warm place until dough fills the pan and center is well above top of pan (about

1 ¼ hrs)

Bake at 350 for about 650 min.



Biscuits – Shortcake

Biscuits – Shortcake – for Strawberry Shortcake, etc.                       TWC


2 cups All-purpose flour

¼ cup Sugar

1 Tbsp Baking powder

½ tsp Salt


½ cup (1 stick) Butter softened

1 Egg

½ cup Milk warmed (to prevent hardening of butter)


Mix dry ingredients

Add egg to butter and beat

Add milk to egg and butter and mix

Add wet group to dry group and mix with spoon


Use small rounded Tablespoons of dough to ungreased cookie sheet

Makes 18 – 24 biscuits

Bake at 450 about 7 min.



Biscuits – Baking Powder

Biscuits – Baking Powder                                                                             NCC


2 cups Flour

3 tsp Baking Powder

2 tsp Sugar

¼ tsp Salt

½ cup Shortening

2/3 cup Milk


Makes 8 – 12 biscuits


Bake at 450 for 10-12 min.



Beans – Baked – New England Style

Beans – Baked – New England Style – Slow Cooker                         TWC


1 lb. Dry Beans – Navy [Kroger Mixed Beans – Great Northern & Pinto]

½ lb. Cubed salt pork [or 2 Tbsp Butter & 3 oz. dry bacon bits]

4 tsp Dried chopped onions

½ cup Brown sugar (packed)

½ cup Maple syrup

1 tsp Salt

1 tsp Dry Mustard

1 ½ cup Water


Soften beans per package instructions and add to cooker pot

Add other ingredients, including water

Stir well


Cook 10-12 hours on low, or 4-5 hours on high

Stir occasionally