Tag Archives: Recipes

Spring/Fall Egg Casserole

This is considered a spring/fall recipe because that is when Swiss chard is in season.

3 potatoes (Shredded)

5 Large Swiss chard Leaves

6 large eggs

1 cup milk

1 12-16 oz. package of bacon cooked

1 cup shredded sharp cheddar cheese

½ cup Shredded pepper jack cheese

6 cherry tomatoes

Cook bacon and crumble, reserve 3 tablespoons grease. Put shredded potatoes in the bottom of a 9 X 13 inch pan, layer on Swiss chard cut into strips, then the cherry tomatoes that you sliced.  Add bacon and grease.  In a separate bowl mix eggs, milk and cheese, pour evenly over potato mixture. Place 9 x 13 pan in 375 degree preheated oven for 45 min or until the cheese is lightly browned.



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!



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.




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.


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



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



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





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