k o o b k o o C Gran’ma Ittel’s
Recipes handed down with love Christmas 2021
Contents
Contents 00
Introduction
03
Breakfast
Letter from Grandma Verse Verse
Holz Mous Breakfast Casserole Hungarian Coffee Cake
01
04
Grandpa’s Berry Patch
Soup’s On!
Blackberry Cobbler Blackberry Jelly Blackraspberry Jelly
02
Get-togethers & Wing-dings
Punch Regina’s Vegetable Dip Favorite Cheese Ball Barbeque Sauce for Roast Carcass Pig Spaghetti Sauce for “80” Dumpcake
Shredded Beef BBQ Mother’s Hungarian Goulash Grandma’s Favorite Wartime Meat Dish Dried Beef Casserole
05
Cookies Aunt Sadies Sugar Cookies No Bake Cookies Mom’s Outstanding Oatmeal Cookies Aunt Edie’s Delicious Date Bars
06
Deserts t o Share... or Not Rice Pudding Shandon Strawberry Social Icecream Joyce’s Homemade Ice Cream Custard Pie and Bread Pudding Oatmal Cake Frozen Cranberry Dessert
1
Grandpa’s Blackberry Patch Blackberry Cobbler Blackberry Jelly Blackraspberry Jelly
Berry Juice for Jelly
Add a little water to the bottom of a sauce pan Simmer 1 gallon of frozen berries until soft Mash with a potato masher to release all the juice Simmer for about 5 minutes more Strain through a cheese cloth or juice strainer Let the berries drain until it stops dripping You can squeeze additional juice through the cheese cloth My grandma used to let the berries drip overnight to collect all the juice
Black Raspberry Jelly 4 1/2 cups juice 1 box sure-jell 1/2 teaspoon butter 6 1/2 cups sugar Makes 8 half pints or 4 pints Add butter and sure-Jell to jice and bring to a rolling boil. Stir in sugar. bring to boil, and boil 1 min. (spoon off foam) Butter helps to cut down the foaming, but it woun’t eliminate foaming
Blackberry Jelly 3 3/4 cups juice 1 box sure-jell
1/2 teaspoon butter 1/2 teaspoon butter
Boysenberries or dewberries can be substituted for the blackberries Follow the directions for Black Raspberry Jelly
2
Get-togethers and Wing-dings Punch Regina’s Vegetable Dip Favorite Cheese Ball Barbeque Sauce for Roast Carcass Pig Spaghetti Sauce for “80” Dumpcake
Punch 2 packages Kool-Aid 2 cups Sugar 2 quarts Water
1 - 46 oz. can Pineapple Juice 1 quart Ginger Ale Pineapple Sherbet
Serves 50 (small punch cups) Batches served about 70 people with refills. We made this for the Missionary Tea on December 3, 1978
Regina’s Vegetable Dip Very Good
1 cup Sour Cream ½ cup Mayonnaise 1 tbsp. Parsley (chopped) 1 tbsp. Grated Onion 1 tbsp. Dill Weed 1 Tbsp Beau Monde
Favorite Cheese Ball
3 (8 oz.) packages Cream Cheese 5 - 6 packages Dried Beef (about 12oz.) 2 tbsp. Onion 2 tbsp. Worcestershire My favorite memory of making the cheese ball is 2 tsp. Accent when Joseph and Jordan sat and ate an entire Several drops of Tabasco cheese ball and they were so proud of themMakes 1 large or 2 medium cheeseballs. selves!
Barbeque Sauce for Roast Carcass Pig Just in case you need to roast a pig. 1 lb. Margarine 3 Lemons or concentrated juice 1 pt. Vinegar 6 tbsp. Salt 1½ tsp. Black Pepper 1 tsp. Red petter - if desired 1 Onion - finely chopped 3 tbsp. Sugar A little ketchup to taste If too strong, add a little water. Mix all together. Simmer for about one hour. We used this when we roasted a pig for Jerry and Sherre’s rehearsal dinner here at the farm.
Spaghetti Sauce for “80” For those times when 80 people show up.
10 - 15 lbs. Ground beef - (brown in large skillet) 6 (3 oz.) packages Italian Sauce mix 6 - 7 Large Onions 9 (16 oz.) cans Tomato Sauce 9 (12 oz.) cans Tomato Paste 2½ tsp. Red Pepper 16 Bay Leaves 9 tsp. Celery Seed 4½ tsp. Minced Garlic 4½ tsp. Black Pepper 3 tsp. Thyme 18 tsp. Oregano 6 tsp. Chili Powder 10 Beef Cubes 1 cup Sugar Salt to taste Add the same amount of water as the tomato sauce and tomato paste. Use a turkey roaster to combine all ingredients and to heat. I made this one time when we were members at what was then Beech and Collins Church of Christ - now Victory Christian Church.
Dump Cake Preheat oven to 350 F Ingredients: 1 pkg yellow cake mix 1 can (20 oz) crushed pineapple with juice 1 can (20 oz) cherry pie filling 1 cup chopped picans 1/2 cup (1 stick) margarine or butter (in patties) Greased 13x9” pan Layer (do not stir) 1, 2, 3, 4, 5 1. undrained pineapple 2. Pie filling 3. Cake mix (spread this evenly) 4. Pecans 5. Butter patties Bake at 350 for 50 Minutes
3
Breakfast Eat a live toad in the morning and nothing worse will happen to you for the rest of the day. -Mark Twain Holz Mous Breakfast Casserole Hungarian Coffee Cake
This is an old German recipe. My grandmother, Sophia Delker Walther, prepared it often for my breakfast. My kids and grandkids refer to it as “The Secret Family Recipe.” -- Grandpa
Holz Mous The secret family recipe
1½ to 2 cups Flour ½ tsp. Salt 1 Egg Milk - enough to make the mixture thicker than pancake batter. Add a half inch of shortening or oil to the skillet and heat until hot. Pour the entire batter into a heated skillet and fry like one large pancake. Brown both sides until cooked through. Lower heat and cut into small bite sized pieces. Serve with soft cooked eggs mixed together with the pieces or with jelly.
Sophia Delker Walther, Grandpa Ittel’s grandma
Hungarian Coffee Cake My mom made this recipe for years, and we have just passed this recipe around to anybody and everybody. I put this recipe in the YWwives cookbook when Grandpa and I were living with his dad. A neighbor, I remember this woman had the highest pitched voice, she made this coffee cake. Her husband came to complain that it didn’t have any salt in it! I can’t believe he would come complain about this recipe. This coffee cake is delicious!-Grandma Ittel 2½ cups Flour ½ cup butter or margarine 1 tsp. Cinnamon 1 ½ c. light brown sugar Mix together like pie crust. Reserved 1 cup of this mixture for the topping. 1 cup Sour Milk 1 tsp. Soda, dissolved in ¼ cup boiling water Add liquids to dry ingredients and blend. Pour into a well greased 9x13 inch pan. Sprinkle crumb mixture on top. Bake at 350 degrees for 40 minutes.
4
Soup’s On Every night, my dad used to say, “Soup’s On” when it was time for dinner. Shredded Beef Barbeque Mother’s Hungarian Goulash Dried Beef Casserole Grandma’s Favorite Wartime Meat Dish Spaghetti Sauce for “80” Dumpcake
Shredded Beef Bar-B-Que Mother’s recipe Cook beef until tender, then shred (2-3 lbs of beef) Add: Onions - chopped fine Catsup - half bottle 4 T. Worshestershire sauce 2. t. cinnamon Salt + Pepper (to taste) Simmer all together for an hour Grandma Ittel’s parents, Joseph, Valera “Melita” Skjoldager, and Carl Frank
Dried Beef Casserole But I use ham 1 can Cream of Mushroom Soup 1 cup Milk 1 cup (¼ lb.) Shredded Cheddar Cheese 1 cup uncooked Macaroni 1 tbsp. Dried Onion Flakes ¼ lb. Dried Beef or 1 cup Ham Blend soup and milk; add remaining ingredients and pour into buttered 1.5 qt. Casserole. Cover and place in the fridge for 4 hours or overnight. 350’ for one hour. Serves 4 - 6. I cut this recipe from the newspaper -- I don’t remember how long ago -- many years -- and have just now copied it to a recipe card. I’ve made the casserole many times. It’s
Grandma Ittel’s grandma, Mildred Permilia Farquer Skjoldager
5
Cookies Aunt Sadie’s Sugar Cookies No Bake Cookies Mom’s Outstanding Oatmeal Cookies Aunt Edie’s Delicious Date Bites
Grandma’s Grandma’s sister, Aunt Sadie (Sadie Florilla Farquar Biddinger) and uncle Albert
Uncle Frank and grandma, Grandma Ittel’s greatgreat uncle, the original owner of the big blue vase
Aunt Heather made this christmas tree and gifts in shop class to give to Grandma for Christmas one year. It is one of grandma’s most treasured Christmas trees.
No Bake Cookies
Top: Jeff’s second grade recipe and school picture Right: Madison decorated Grandpa & Grandma’s sidewalk one afternoon
One day when the boys and I were out helping Grandpa bail hay, Brenda made this recipe. Then she came out to the field and realized that she forgot the oatmeal!
Mom’s Outstanding Oatmeal Cookies 1 1/2 cup flour 1 tsp. baking soda 1 1/2 tsp. salt 1 cup shortening 1 cup white sugar 1 cup brown sugar, firmly packed 2 eggs, well beaten 1 tsp. vanilla 3 cups quick-cooking rolled oats Sift together flour, soda, and salt. Cream shortening; add sugars gradually. Beat until light; add eggs and vanilla. Combine dry ingredients and creamed mixture; blend thoroughly. Add oats. Divide mixture in half. Shape into 2 long bars. Wrap in waxed paper and place in freezer for at least 1 hour. When ready to bake, remove from freezer, slice, and place on uncreased baking sheet. Bake in 350 F oven about 10 minutes. Yield: 6 dozen.
Aunt Edie’s Delicious Date Bars Aunt Joyce tells about how the cookie jar was always filled with these cookies. 1 cup Shortening 1 cup Sugar 2 Eggs 1 tsp. Vanilla ½ c. Sour Milk ¼ tsp. Baking Soda 2 tsp. Baking Powder 3½ c. Flour (enough to make stiff dough) Cream together sugar and shortening. Add unbeaten eggs and mix, then add vanilla. Add sour milk and remaining dry ingredients. Roll half of the dough into a square or circle. Spread with the following date filling: 2 cups Chopped Dates ½ cup Sugar ½ cup Water 1 cup nuts Add sugar and water to chipped dates. Simmer for 10 minutes. Remove from heat; cool and add chopped nuts. Roll out remaining dough and place on top of the date mixture.Grandma says it is agrivating to get the top layer of cookie picked up and put on top of the other one, so be careful! Cut in strips to make small bars. Bake at 350 to 375 degrees for 15 minutes. Cookies will be light in color. Allow cookies to thoroughly cool, then roll in powdered sugar.
6
Desserts to Share...or Not Rice Pudding Shandon Social Strawberry Icecream Joyce’s Homemade Icecream Custard Pie and Bread Pudding Oatmeal Cake Frozen Cranberry Dessert
Rice Pudding ½ c. Rice 1½ c, Water ½ tsp. Salt 1 qt. Milk 1½ c. Sugar 2 Eggs - well beaten 2 tsp. Cornstarch 2 tsp. Vanilla
In a deep saucepan, add rice to boiling, salted water. Cover. Cook over moderate heat until moisture is absorbed and rice is fluffy. Add milk and sugar and cook for 25 minutes. Dissolve cornstarch in 2 tbsp. Milk mixture. Add to well beaten eggs -- blend thoroughly. Pour slowly into the milk mixture. Stir constantly until well-blended. Simmer over low heat -- stirring for 2 minutes until slightly thickened. Cool. Add vanilla. Sprinkle with cinnamon. Made for the first time for Jeff’s 6th grade class at Kramer School. Their Greek unit. I made it again for Heather’s Greek unit at Stewart Junior High. Pudding is very thin -- but is very good. quick, easy, and tasty.
Shandon Strawberry Social Ice Cream 2 1/2 qt. half & half 1 (14 oz) can of E.B. Milk- sweetened condensed milk 1/2 cup of sugar 2 T. plus 2 t. vanilla Mix all ingredients 4 qt. freezer
Custard Pie and Bread Pudding
450 - 15 min 350 - 15 min 5 eggs 2/3 cups sugar nutmeg (sprinkle on top) 1/2 t. salt 2 1/2 cups milk small amount of vanilla Use this same recipe for bread pudding Add about 4 pieces of bread cut into small pieces