Grandma Walters' Favorite Sugar Cookies

Grandma Walters' Sugar Cookies 
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 2 cups sugar
1 cup lard
2 eggs
1 teaspoon soda 
1 teaspoon baking powder
a pinch of salt
1/2 cup milk
enough flour to make a fairly stiff dough ( 5-6 cups)
flavor with nutmeg or vanilla
refrigerate before rolling 

Bake at 350 for about 12 minutes (depending on how thick you roll them)
When cookies are done frost and decorate.



 This recipe may be doubled or tripled 
and lard can be replaced with Crisco. 

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This photo of Grandma with her two loving grandson's
 Mike & Steve 
was taking at her 100th birthday party.  

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This photo of Grandma & Grandpa 
was taken in their front yard 
with Steve & Connie 
on their honeymoon 1976. 

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Martha Rachel Walters lived just short of 102 years.

Grandma will always hold a dear sweet place in the hearts
 of those that knew and loved her. 

Grandma we miss you. 

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Grandma Adams' Coconut Macaroons

( This is Grandma Adams with her children and their families.  There was no writing on the back, but we think that Grandpa Tony is the young man standing off to the side on the left)

For those youngsters in the family that may not know Grandma Adams was the mother of Grandpa Tony.  Steve and I are the proud owners of one of her old cook books.  They did not have the conveniences of large super markets in her day especially in the Oklahoma prairie.  All the recipes are very basic and simple, but what would a family tree recipe book be without some history.  I hope you try and enjoy grandma's macaroons.

1 egg-white

1  1/4 cups sweet coconut

1/3  cup thick condensed milk

1/2  teaspoon vanilla

Beat the egg-white until stiff, then fold it into the mixture of coconut and condensed milk.  Add flavoring.  Drop by spoonfuls on a greased baking sheet and shape into cakes.  Bake in a moderate oven 350  until lightly browned.

Aunt Connie's Dutch Baby - Oven Pancake

      1/3 cup margarine or butter

      3  eggs

      2/3  cup milk

      2/3  cup flour

Put butter in pancake pan , a 10 or 12 inch iron skillet works best. Place in the oven at 425 to melt and heat the pan.

While melting the butter, place 3 eggs in the blender and process on high for one minute.  With motor running, gradually add milk then flour.  Process 30 seconds longer.  Remove pan from oven.  Pour batter into melted butter.  Bake at 425 for 20 minutes or until puffy and golden.

It will puff up very big and then settle to a bowl shape.  Top with fruit and whipped cream.

suggestions:  banannas, maple syrup, and whipped cream.
                       berries any kind or a mixture and whipped cream
                       fresh peaches and whipped cream are also  very good. 

ENJOY!

                                  

Frosted 7-Up Salad

This recipe has been around for along time,

 but good food never goes out of style. 

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1 large box lemon jello

2 cups boiling water

2 cups miniature marshmallows

2 cups 7-Up

1 (15 oz.)  can crushed pineapple

2 large bananas (sliced)

Topping:

2 eggs

1/2 cup sugar

3 Tbsp. flour

1 cup pineapple juice

1 9 oz. pkg. Cool Whip

Dissolve jello in boiling water and add marshmallows.  Stir until they dissolve.  Cool slightly.  Add 7-Up, pineapple and bananas.  Pour into 9X13 pan and chill until set.  Spread on the topping.

Topping = Mix 1st four ingredients and cook until thick.  Cool and fold in Cool Whip topping. Spread on top of jello mixture.  Sprinkle with shredded cheese or chopped nuts.


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Autumn Rose's Pumpkin Pie

If you're looking for a new recipe to try for Pumpkin Pie give this one a try.  Autumn made it for us when she visited last Christmas. 

(Abbey Rose in Grandma Connie's kitchen summer 2009)

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1 15 oz. can organic pumpkin

3/4 t. ground cinnamon

1/2 t. ground nutmeg

1/4 t. ground ginger

1/4 t. ground cloves

1/2 t. sea salt

1 14 oz. sweetened condensed milk

2 eggs, slightly beaten

1 9 inch pie shell

Mix Pumpkin and spices together.  Add remaining ingredients.  Mix slowly and just until blended.  Pour into pie shell.  Bake at 425 for 15 minutes, reduce to 350 for an additional 25-40 minutes.  Thoroughly cool (about 2 hours) before serving or refrigerate.  Serves 6 to 8 

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Uncle Steve's Dry Rub

If you are looking for a robust and flavorful dry rub 

this is it!

Uncle Steve has been using it for years.  
He has spent time perfecting it.  
Now, if you don't like it hot, get out of Steve's kitchen . . . 
it's not for you.

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4 Parts Dark Chili Powder
4 Parts Course Ground Black Pepper
 1 Part Garlic Powder
1 Part Onion Powder
1/2 Part Cayenne Pepper
1/4 Part Kosher Salt
1/4 Part Dried Basil
2 teaspoons Ground Sage
1 teaspoon Cinnamon
Mix all ingredients together.  Rub on meat before grilling or smoking.  Works great on beef and chicken.  For maximum great flavor, rub on the night before and let sit in refrigerator overnight, but it can be rubbed on just before putting on the fire.

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