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.

PEANUT BUTTER BREAKFAST COOKIES

Damon and Lucy cutting the cake at their wedding in 1977

Damon and Lucy at their daughter's wedding in 2007

Damon and Lucy at their son's wedding in 2019

PEANUT BUTTER BREAKFAST COOKIES

From Lucy Reid

1 jar (18 oz.) natural peanut butter
2 eggs
1 cup raw sugar or splenda
1 teaspoon vanilla
Lots of Cinnamon (I add about 2-3 Tablespoons)
2 mashed bananas
1 cup unsweetened applesauce
Plain oats – enough to make batter stiff

Drop by spoon onto cookie sheet, and bake at 350 for 11 minutes.  

Cool.  

Freeze.  Reheat in microwave to serve or set out overnight.

HOPPING JOHN

HOPPING JOHN

From Barbara Thompson

8 slices bacon, diced

1/2 cup chopped onion

2 cups fresh black-eyed peas, or 2 10-oz. pkgs. frozen black-eyed peas

1 cup uncooked long grain white rice

4 cups water

salt and pepper to taste

Place bacon and onion in Dutch oven and saute over medium heat, until bacon is almost crisp and onions are translucent. Add peas and rice, then water. 

Cover and simmer over very low heat for about 20 minutes or until rice is tender.  Add salt and pepper to taste.

Serves 10.

PROTEIN BARS

PROTEIN BARS

From Allie's Kitchen (Jeff's wife)

10 T. protein powder*

1 1/2 cups oatmeal

1 cup Rice Krispies cereal

1/2 cup Kashi GoLean cereal

1 cup peanut butter

3/4 cup honey

2 T. vanilla extract

3/4 cup carob chips or mini chocolate chips

Cook honey on low to medium heat until it comes to a boil. 

Remove from heat. Add peanut butter and stir until creamy.  

Add vanilla.

Mix the hot ingredients with protein powder, oats and cereals.

When mixture starts to cool, add chocolate chips. 

Press in 8x8 pan.  Double ingredients for a 9x13 pan.

Place in fridge for 30 minutes to cool; then cut into bars.

*Judi's note:  just learned that heating "raw" honey will give an aftertaste to be avoided; for this, you may want a clover honey; we used chocolate flavored protein powder

EASTER STORY COOKIES

EASTER STORY COOKIES

EASTER STORY COOKIES

From Judi Troyer

To be made the evening before Easter

You will need:

1 cup whole pecans

1 t. vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Preheat oven to 300. Important not to wait until half-way through making your recipe.  Preheat oven first!

Place pecans in zipper baggie and let children beat them with the wooden spoon to break them into small pieces.  Explain that after Jesus was arrested, he was beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1 teaspoon vinegar into a mixing bowl.  Explain that when Jesus was thirsty on the cross, he was given vinegar to drink  Read John 19:28-30.

Add egg whites to the vinegar.  Eggs represent life. Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it.  (Add a pinch to the bowl.) Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.  Read Luke 23:27.

So far the ingredients are not very appetizing.  Add 1 cup sugar to the bowl.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know Him and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat mixture on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed, forgiven by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in the broken pecans, then drop by teaspoon onto a waxed paper-covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were very sad when the tomb was sealed.  Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

PUMPKIN PIE

Mom, me, Dad

PUMPKIN PIE

From Judi Troyer

When I was growing up, we always had pumpkin pie and pecan pie and some type of cream pie at Thanksgiving and Christmas. I continued the tradition when I got married. 

My first pumpkin pie recipe was given to me by Frances Berry, wife of Professor E. Wayne Berry. I was working in the office at our college the year of our first Thanksgiving and asked her how to make a pumpkin pie. She gave me this recipe. Below is a picture of her at work in the mail room at school. The mail room was also where the coffee was always brewing for everyone working in the offices, so there were friendly and funny conversations in the mail room every day!! Good memories.

Frances Berry, front center 

To Cook a Pumpkin:

Wash and cut in half crosswise. Remove seeds and strings.

Place pumpkin in a pan cut side down. 

Cook in a moderate oven at 325 degrees, until tender and it starts to fall apart.

Scrape pulp from shell and put it through a ricer or strainer. This is like the pumpkin in a can.

Pumpkin Pie

1 3/4 cup cooked pumpkin, mashed

2 large eggs, beaten

1/2 t. salt

1 cup sugar

1 1/4 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger (optional)

1/2 t. cloves

1 3/4 cup milk

1  9-inch pie shell, unbaked

Combine pumpkin and eggs.

Mix all dry ingredients together.

Add all to pumpkin mixture.

Stir in milk.

Pour into pie shell.

Bake at 425 for 45-55 minutes or until a dinner knife comes out clean, or nearly so, when tried in the center of the pie. (If some of the pumpkin stays on the knife, it's not done.)

Let it cool a little while before you cut it.

In later years, I used my Betty Crocker cookbook recipe which follows below:

2 cups cooked pumpkin, or 1 can (16 oz.) pumpkin

2 eggs

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 2/3 cup evaporated milk

Baking is a little different, too.

Heat oven to 425. Prepare pastry. Beat eggs slightly with hand beater; beat in remaining ingredients. Place pastry-lined pie plate on oven rack; pour in filling (*tip: place pie plate on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Bake 15 minutes.

Reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching over it near the end of the cooking time and check it for being done).

Cool.*

Serve with sweetened whipped cream, if desired. (Yes, please!!)

*I think the flavor is better if put in the refrigerator and eaten the next day instead of eating it the day I made it. Or, make it early, refrigerate, and eat several hours later.

VEGETABLE SOUP

Grandpa and Grandma

VEGETABLE SOUP

From Pearl Holmes  (from Myrtle Coulter)

1 1/2 lbs. lean chunk beef in bite size chunks

Add salt and black and red pepper to beef and cook until almost tender.

Add the following and cook until fork tender:

4 medium carrots, diced

4 medium potatoes, diced

2 medium onions, finely chopped

1 green pepper, diced

4 medium or 3 large stalks celery, chopped

Add:

1 can peas, drained (or 1-2 cups frozen)*

1 can lima beans (or 1 cup frozen)*

1 can whole kernel corn, drained (or 1-2 cups frozen)*

Bring to boil.  Cook 3-4 minutes or until tender.

Add: 

1  46-oz. can tomato juice 

1/2 stick butter, cubed 

Simmer 2-3 minutes.

Makes 5 quarts.

(Recipe shared 1-15-1987.)