GRANDMA'S GOOD SUGAR COOKIES

Anna, Pearl, Wiley, Victor, Wilma, Violet

GRANDMA'S GOOD SUGAR COOKIES

From Anna Pottorff

1 cup powdered sugar

1 cup granulated sugar

1 cup butter (oleo)

2 eggs

1 cup Crisco oil

1/2 t. salt

1 t. soda

1 t. cream of tartar

1 t. vanilla

4 cups flour

Cream butter and sugars. Add eggs. Beat until smooth and creamy.

Add soda and cream of tartar to 4 cups flour. 

A little at a time, add flour mixture to creamed mixture; add vanilla.

Put in refrigerator and chill overnight. 

Form into balls, roll in sugar. 

Place on greased cookie sheet. 

Mash down with bottom of glass.

Bake at 350 degrees for 10 minutes.

PUMPKIN PANCAKES

PUMPKIN PANCAKES
From Judi Troyer   via Betty Crocker - online

3 cups flour

¾ tsp. salt

2 Tablespoons baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

3 Tablespoons brown sugar

1 can 15 oz. Libby's pure pumpkin

3 cups Buttermilk

3 eggs

1.     In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.

2.     Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}

3.     Heat griddle to medium heat and grease lightly.

4.     Scoop about 1/3 cup of batter onto griddle and let cook until lightly    browned, about 3 minutes.

5.     Let other side cook again until lightly browned.

Repeat these steps until all the batter is gone.

TIP:  When pouring batter, divert a small amount to the "top" of your circle to form a pumpkin shape and it's stem.  

KISSMA COOKIES

Damon and Lucy

KISSMA COOKIES

From Lucy Reid (Sue Mexicott, Lucy's cousin)

1/2 cup shortening

1/2 cup butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 t. almond flavoring

2 1/2 cups flour

1 t. salt

1 t. soda

1/2 cup maraschino cherries, drained and chopped

1 egg white

1 T. water

2 cups nuts, chopped

48 candy kisses

Cream shortening, butter, brown sugar, and sugar.  Blend in egg and almond flavoring.

Combine flour, baking soda, salt and add to creamed mixture.  Stir in cherries.

Roll into 1-inch balls.  

Combine egg white and water; beat with a fork until foamy. 

Roll balls into egg white and then in nuts.

Place on greased cookie sheets.

Bake at 350 degrees for 10-12 minutes.

Place kisses on top and press in lightly. Remove from sheets to cooling racks.

PUMPKIN BREAD

Photos: Emily choosing a pumpkin, and, my sister  Lyn with their daughters and granddaughters 

PUMPKIN BREAD

From Lyn Sewell

3  1/2 cups flour

2 t. soda

2 t. pumpkin pie spice

3 cups sugar

1 cup oil

4 eggs

2 cups pumpkin 

2/3 cup water

1 cup nuts, optional

1  1/2 t. salt

Sift all dry ingredients into large bowl and mix well.

Combine remaining ingredients and blend well with dry mixture.

Pour into well-greased and flour loaf pans (or one angel food cake pan).

Bake for one hour at 350 degrees.

Cool slightly before removing from pan.

Lyn's note:  Recipe makes two large loaves and one small loaf.

RAISIN BARS

Grandpa and Grandma Holmes (Mom's parents)

RAISIN BARS

From Pearl Holmes

1 cup raisins

1 cup sugar

1 1/2 cups water

2 cups flour

1 t. soda

1/2 t. cinnamon

1 cup chopped nuts

dash of salt

5 T. shortening

Cook raisins, sugar, salt and water until raisins are plump.  

Cool and add melted shortening.

Sift flour, soda, and cinnamon together. 

Add chopped nut meats to flour mixture.

Stir in cooked raisins.

Bake in a shallow pan for about 30 minutes at 325 degrees.

HELLO DOLLIES

Lyn and Mom

HELLO DOLLIES

From Billie Reid and Lyn Sewell

1 stick butter
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup coconut
1 cup pecans
1 can Eagle Brand condensed milk

Melt butter and pour in 9 x 13 pan. Add graham cracker crumbs to form bottom layer of cookie. Then add a layer of chocolate chips, a layer of coconut, a layer of pecans and pour a can of Eagle Brand condensed milk over the top of all the ingredients. 

Bake in 350 degree oven for 25-30 minutes.

CHICKEN SPAGHETTI

Photo: Mom, Dad, Frances Henderson

Mom holding Josh

CHICKEN SPAGHETTI

From Billie Reid

1 large fryer

1 stick butter

1 green pepper, chopped

1 large onion

1 clove garlic, crushed (or garlic powder)

3 stalks celery, chopped

1 can tomatoes, lightly mashed

1 can tomato sauce

1 large can mushrooms

1 lb. spaghetti

grated cheese for topping

olives and pimento, optional

Boil a large fryer. Remove meat from bones. Reserve broth.

In butter, saute the garlic, onion, celery, and pepper.  Add to this mixture the tomatoes, tomato sauce and mushrooms. May also add olives and pimento, if desired.

Cook 1 lb. spaghetti in the chicken broth. (Water may be added, if needed, to keep the spaghetti from sticking.)  Do not drain.

Place chicken pieces, tomato mixture, and undrained spaghetti  in casserole. Salt to taste. Add grated cheese to top and bake at 375 degrees until cheese melts.

The flavors in this recipe are better the second day. (or if made and left standing, covered, for awhile).

Recipe makes 2 large casseroles and may be frozen.