From the Home of Grandma Hoeksema
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Contentss 7
Introduction
9
Hors Deavours
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Breads
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Drinks
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Dinner
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Salads and Vegetables
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Desserts
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This cookbook is dedicated to the cherished memories of my grandma who impacted my life and many others with her warm smile, kind words and loving nature.
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My Grandma and I in 1997
Shirley Hoeksema December 7th, 1938 January 23rd, 2005
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Dear Lindsey
10-22-04
Congradulations You were my first Grandchild and I was so proud of you and I loved you very much. We had so much fun shopping together. I am wondering what your plans will be in eight years now that you are graduating. I hope I am alive to be with you if not you know how much I love you, and always will be with you. Love Grandma
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Introduction My grandma was a hard working woman who balanced being a wife and mother, helped run my grandpa’s family business called Hoeksema Hardware and Lumber, in addition she was a caring friend and loving grandmother.
By far her favorite type of food to make was desserts. During family gatherings she would always have at least three different kinds of desserts available with icecream. Most of her recipes were made from memory, so unfortunately, not all of them were able to be duplicated. Those that were, she hand wrote or typed out on a typewritter, all on 3x5 note cards which has been stored over the years. My purpose is to combine them together in one place to share with others.
I hope that these recipes bring cherished memories for you an your family, like they have mine.
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Hors Deavours
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Hors Deavours Ann Brower’s Snackers
2 11oz. boxes oyster crackers 3/4 cup salad oil 1 teaspoon garlic powder 1 teaspoon dill weed 1 pkg. Hidden Valley Ranch Dressing with Herbs (dry)
5 minutes
Directions: Mix together salad oil, garlic powder, dill weed, hidden valley ranch dressing. Pour over crackers and shake thoroughly before serving. Will keep a couple weeks in tupperware. Eat like popcorn.
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Hors Deavours Nuts and Bolts
1 box cherrios 1 box rice chex 1 box corn chex slim pretzels 1 pound nuts 1/2 pound peanuts 1 cup salad oil 1/2 cup oleo 1 tablespoon worchester sauce 1 teaspoon garlic salt 1 teaspoon celery salt 1 teaspoon onion salt
250 Oven 1 - 2 hours stir every 15 minutes
Directions: Melt salad oil, oleo, worchester sause, garlic salt, celery salt, and onion salt together. Pour over mixed dry ingredients and mix all the ingredients together. Pour into large speckled canning pot and stir every 15 minutes. Makes large quantity
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Hors Deavours Vegitable Dip
2/3 cup Helman’s Mayonnaise (1 pint if doubled) 1/3 cup sour cream 1/2 teaspoon minced garlic 1 tablespoon dried parsley 1 tablespoon onion flakes 1/2 teaspoon accent salt 1/2 T. worchester sause 2 drops tabasco sause 1 teaspoon dill weed or seed 1 teaspoon laureys salt 1 teaspoon bean monde
5 minutes
Directions: Mix together and serve with any vegtiables. Refridgerate.
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Hors Deavours Peanut Snack
1 cup sugar 1 cup white karo syrup 1 cup peanut butter 6 cup rice chex 1 cup peanuts 1 teaspoon vanilla
5 minutes
Directions: Melt sugar, syrup, peanut butter and vanilla together. Mix all ingredients together into a 9x13 pan
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Hors Deavuers Franks and Hot Chili Sauce
1 12oz Chili Sauce 1 10oz grape jelly 2 teaspoon lemmon 10 franks
Directions: Simmer until heated through. Serves 10 people.
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5 minutes
Hors Deavours Crab Meat Spread
1 can shredded crab meat 2 8oz cream cheese cocktail sauce green olives
5 minutes
Directions: Combine meat and cheese layer with cocktail sauce, may add green olives. Serve with crackers.
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Breads
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Bread Grandma Tena’s Dilly Bread
1 yeast packet 1/3 warm water 1 cup cottage cheese warm 2 tablespoons sugar 1 tablspoons oleo 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 unbeaten egg 2 1/2 cups flour 2 1/2 tablespoons onion flake
350 Oven 40 minutes
Directions: Preheat oven to 350 degrees. Combine everything together and let rise. Place mixture into bread pan and bake for 40 minutes. Served warm with peanut butter spread.
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Breads Date-Nut Bread
3 cups flour 1 cup white sugar 1 cup brown sugar 2 eggs beaten 1 teaspoon salt 1 tablespoon wessen oil 1 tablespoon vanilla 1 cup nuts
325 Oven 2 hours
2 cups dates 2 1/2 cups boiling water 2 teaspoon soda
Directions: Preheat oven to 325 degrees. Mix flour, sugars, eggs, salt, wesson oil, vanilla and nuts together. In a separate bowl, put dates, boiling water and soda in and let cool. Add together and bake for 2 hours.
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Drinks
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Drinks Pineapple Punch
3 cans pineapple Juice 7-Up 1 gallon lime sherbert
5 minutes
Directions: Pour 3 cans of pineapple juice into a punch bowl, add in 7-up and carefully add in lime sherbert. Recipe makes one large punch bowl
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Drinks Lime Punch
2 HC Citric Cooler 1 1/2 bottles Sprite Lime Sherbet
Directions: Pour all ingredients into punch bowl and serve chilled.
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5 minutes
Drinks Hawaiian Punch
Hawaiian Punch Sprite Rasberry Sherbet
5 minutes
Directions: Pour all ingredients into punch bowl and serve chilled.
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Dinner
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Dinner Wet Burrito
Sause: 1 can beef broth 12 oz can tomato paste 1 stick oleo 1 pkg enchillada sauce mix
350 Oven Until cheese is melted
2 pound hamburger 1 pkg taco mix lettus tomatoes cheddar cheese soft shell tacos 9x13 pan
Directions: Combine Sause ingredients into a sause pan and heat. Add in hamburger and taco mix to a different pan. Make Burritos how you want, place into 9x13 pan and sprinkle cheese on top. Bake until cheese melts.
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Dinner Chicken Casserole
2 cups chicken breast 1 chopped onion 1 can cream mushroom soup 1 can cream celery soup 1 pint milk or chicken broth 1/2 cubed velveeta cheese 2 cups uncooked macaroni
350 Oven 60 minutes
Directions: Mix all together. Refridgerate overnight. Remove one hour before baking. DO NOT STIR. Bake 1 hour, use large dish.
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Dinner Chicken-Vegetable Casserole
2 chickens boned and chopped 1 can mushrooms 1 can celery and chicken soup 2 packages california blend mixed vegetables 1/2 pound colby cheese
350 Oven 45 minutes to 1 hour
parmesan cheese
Directions: Mix all ingredients together and cook. Sprinkle parmesan cheese on top. Makes large dish.
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Dinner Chicken Stuffing Casserole
1 pkg Herb Stuffing (Pepperidge Farm) prepare 4 cups cooked chicken breasts 1/2 cup butter 1/2 cup flour 1/4 tablespoon salt 1/4 teaspoon pepper 4 cups chicken broth 6 eggs lightly beaten 1 can mushroom soup 1 cup sour cream 1/4 cup pimento chopped
325 Oven 40 - 45 minutes
Directions: Spread Stuffing in bottom 9x13 dish. Sprinkle chicken on top. Make sause with butter, flour, salt, pepper and chicken broth; stir until thick and fluffy. Add some of sause to eggs and stir each into sause, Pour over casserole, bake 325 for 40-45 minutes until set. let set 5 minutes. Heat and stir soup, sour cream and pimento and serve on top.
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Dinner Pizza Casserole
1 pound hamburger onion 6 oz. wide cooked noodles 1/2 teaspoon garlic salt 1 can tomato soup 1/3 cup water 1/2 tablespoon oregano Mazzerella cheese
350 Oven 30 minutes
Directions: Cook noodles. Brown hamburger with onion. Mix tomato soup, water, garlic salt, oregano together and layer noodles, hamburger and sause. Sprinkle cheese over top and bake in oven.
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Dinner Short Cut Lasangna
1 lb. ground beef 8 oz. can tomato sauce 1/2 to 3/4 of the tomato sause can of water 1 small onion, chopped salt and pepper 1 lb small curd cottage cheese small pkg. mozatella cheese 1/4 cup grated parmesan cheese 5 or 6 large lasagna noodles
350 Oven 30 minutes
Directions: Break noodles in half and cook in salted water until tender. Drain and set aside. Brown beef, onion in a little shortening. season with salt and pepper. Pour tomato sauce and water over the browned meat and simmer for 10-15 minutes. In a 1 1/2 quart casserole arrange in layers half of the noodles; half of the meat mixture; cover completely with the cottage cheese; then remainder of noodles. Rest of meat mixture arrange slices of mozarella cheese over top and then sprinkle with parmesan cheese. Bake in 350 oven until cheese melts and browns slightly, approximately 30 minutes.
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Dinner Beach’s Barbacue Chicken
Chicken salt garlic salt 1 large bottle katchup 1/4 pould oleo 4 shakes hot sauce 1/2 bottle hickery smoked salt
Directions: Cook chicken in salt and garlic salt. Combine remaining ingredients together and serve over chicken.
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Minutes varied
Dinner Corn Beef Bun Spread
8 - 10 buns 1 12oz. corned beef shredded 1 cup shredded sharp process american cheese 1/2 cup chopped olives 1/2 cup katchup 2 tablespoons worchester sauce
375 Oven 25 minutes
Directions: Combine ingredients together and wrap in tin-foil, then place in oven at 375 for 25 minutes. Serve on buns.
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Salads and Vegetables
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Vegetables Vegetable Mornay
Vegetables: 2 pkg. frozen mixed vegtables 1 teaspoon salt dash garlic salt 2 tablespoon butter
350 Oven 30 - 40 minutes
Mornay Sauce: 1/4 cup melted butter 1/4 cup flour 2 cups of veg. liquid and cream 2 tablespoons white wine (opt.) 1/4 cup parmesen cheese pinch of nutmeg and thyme 1/8 teaspoon garlic salt 1 teaspoon salt 2 cups buttered bread cubes
Directions: Cook 2 package of frozen mixed vegetables in covered sause pan in 1/2 cup water for 5 minutes. Drain and save liquid. Season vegetables with salt, garlic salt and butter, mix gently. Place in buttered baking dish. Mornay Sauce: Melt butter and add flour, liquid from vegtables and enough cream to make 2 cups. Stir constantly until thick. Add parmesen cheese and nutmeg and thyme, garlic and salt. White wine optional. Simmer 5 minutes. Pour over vegetables. Top with buttered bread cubes. Bake at 350 for 30 - 40 minutes. Can be made early morning or day before serving.
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Salad Cornbeef Salad
3 eggs cooked and chopped 1 pkg. lemon jello, jelled beat 1 cup salad dressing 1 can corned beef 1 cup celery diced thin 2 tablespoons onion flake salt
5 plus minutes
Directions: Chop egg and cornbeef very small add dressing. Add the rest and serve.
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Salad Chicken Salad
Chicken boiled 1 can pineapple chunks 1 head lettus shoe string potatoes
10 minutes
Directions: Boil chicken and shred. Add salad dressing with drained pineapple chunks. Tear apart lettus head. Add in potatoes.
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Salad Holiday Salad
Mix: 1/2 pint whipping cream (whipped) 1 small Phil cream cheese (softened) 2 tablespoon salad dressing 2 tablespoon sugar
5 minutes
Fold in: 1 can small crushed pineapple 1 small jar cherries 18 marshmellows
Directions: Mix above in order. Fold in drained crushed pineapple, cut up cherries and marshmellows cut up. Keep refridgerated.
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Salad Christmas Salad
2 pkg. red jello 2 pkg. green jello
xx minutes
1 pkg. yellow jello 1/3 cup sugar 2 cups hot water 1/3 cup lemon juice pinch salt 9oz. crushed pineapple
Directions: Make Green jello per directions and pour into 9x13 dish, let set. Mix lemon jello per directions, reserve and let set in different dish. Stir sugar, hot water, lemon juice and salt together, add crushed pineapple. When it starts to congel, fold in lemon jello. Use as center layer and make red layer and pour on top when yellow sets.
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Desserts
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Desserts Peanut Butter Cookies
1 cup fat 1/2 teaspoon salt 1 cup peanut butter 1 cup sugar 1 cup brown sugar, firmly packed 2 eggs, well beaten 1 tablespoon milk 2 cups flour 1/2 teaspoon soda
325 Oven 15 - 20 minutes
Directions: Combine fat, salt and peanut butter, mix well. Gradually add sugar and brown sugar. Cream after each addition, add eggs and milk, mixing well. Sift together the flour and soda. Blend with first mixture. Drop the dough by teaspoon fulls onto greased baking sheets. or roll the dough into balls, press lightly with a fork to flatten them. Makes 10 - 12 dozen cookies.
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Desserts Self-filled Cupcukes
1 Pkg chocolate cake mix 1 8oz pkg cream cheese (softened) 1/3 cup sugar 1 egg dash salt 1 6oz pkg choc. chips
Minutes Varied
Directions: Mix cake according to package directions. Fill paper bake cups in muffin pans 2/3 full. Cream the cheese with the sugar, beat in egg & salt Stir in choc. chips. Drop one rounded teaspoon of cheese mixture into each cupcake. Bake as pkg directions.
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Desserts Crispy Caramel Tree
49 (14oz) bag caramels 2 tablespoon water 3 cups crisp rice cereal 2 cups cornflakes 1 cup coarsely chorpped peanuts
30 minutes
Directions: Melt caramels with water over low heat. Pour over cereal and nuts. Form into balls. let stand until firm. Decorate with fancy wooden picks. On a 9 inch high styrofoam cone.
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Desserts Almond Bars
2 cups sugar 4 eggs (beat until real fluffy) 2 sticks melted oleo (cooled) dash salt 2 cups flour 3 tsb. almond extract
350 Oven 25 minutes
Directions: Mix together and bake. Top with Pillsbury cream cheese frosting.
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Desserts Rusty’s Cookies
Boil: 2 cups sugar 1/2 cup nestles quick 1 oleo stick 1/2 cup milk 1 teaspoon vanilla
5 minutes
Add: 3 cups quick oatmeal 1/2 cup peanut butter
Directions: Boil ingredients together for 1 1/2 minutes. Mix quick oatmeal and peanut butter together and spoon onto wax paper.
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Desserts Oil Cookies
1 cup sugar 1 cup brown sugar 1 cup oleo 1 cup oil 1 egg 1 tablespoon vanilla 3 cups flour 1 cup oatmeal 1 cup rice krispies 1/2 teaspoon salt 1/2 teaspoon soda 1 cup coconut 1/2 cup nutmeals 1 pkg. butterscotch chips
325 Oven 10-15 minutes
Directions: Combine sugar, brown sugar, oleo and oil together to make a cream. Add in egg and beat, then add dry ingredients. Bake for 10 to 15 minutes. Let stand 5 minutes before removing.
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Desserts Molasses Nut Cake
1 pkg. pillsbury applesauce cake mix 2/3 cup water 4 eggs 1/4 cup brer rabbit molasses 1 cup chopped nuts
Oven as directed Minutes Varied
Frosting: 1 pkg. pillsbury vanilla frosting mix 2 T. brer rabbit molasses
Directions: Combine first 5 ingredients, beat as directed on pakage. Bake and cool. Prepare frosting as directed on package, adding molasses. Frost cake.
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Desserts Easy Raisin Cake
Mix together: 1 cup sugar 2/3 cup salad oil 2 cups flour 1 t. salt 1 1/2 t. soda 2 eggs 1 t. vanilla
350 Oven 40 - 50 minutes
Lastly add: 1 can raisin pie filling 3/4 cup nuts
Directions: Combine mixed ingredients together and bake. Top with pie filling and nuts.
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Desserts Rocky Road
1 can eagle brand condensed milk 1 12oz. chocolate chips 2 T. oleo 2 cups dry roasted peanuts 1 pkg. miniature marshmellows
325 Oven 10-15 minutes
9x13 pan
Directions: Melt milk, chocolate chips and oleo in double broiler until melted. In large bowl put marshmellows, peanuts and melted chocolate over top. Pour in 9x13 pan which has been lined with wax paper. Chill two hours. Store at room temperature.
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Desserts Peanut Blossoms
1 3/4 cup flour 1 teaspoon soda 1/2 teaspoon salt 1/2 cup sugar 1/2 cup brown sugar 1/2 cup shortening 1/2 cup peanut butter 1 egg 2 tablespoon milk 1 teaspoon vanilla 48 chocolate kisses ungreased tin
375 Oven 10 minutes
Directions: Make into balls, roll onto sugar. Bake in oven for 10 minutes and top with kiss so cookie cracks around edges.
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Desserts Almond Cookies
1 cup oleo or 2 sticks 1 cup sugar 1 beaten egg 1 cup almond paste (packed solid) 1 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda dash of salt
Directions: Cream sugar and oleo. Beat in egg and almond paste. Add remaining ingredients. Drop by teaspoon on cookie sheet. Flatten with fork. Cookies must be only lightly browned.
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350 Oven 8 - 10 minutes
Desserts Danish Puff
Dough: 1 stick oleo 1 cup flour 2 tablespoon water 1 teaspoon almond flavoring
350 Oven 60 minutes
Frosting: 2 cups powered sugar 1 stick oleo little milk and almond flavoring to moisten nuts and cherries on top
Directions: Mix divided dough into half press on greased cookie sheet 3 in wide 12 in long. Next take 1 cup water and 1 stick oleo bring to boil add 1 teaspoon almond flavoring quickly beat in 1 cup flour with fork. Add 3 eggs room temp 1 at a time. Divide in half out on each strip of dough. Bake for 1 hour at 350.
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Desserts Dutch Sour Cream Coffee Cake
1/2 cup margarine 1 cup sugar 2 eggs 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream 1 teaspoon vanilla Topping Mix: 1/2 cup brown and white sugar 1 teaspoon cinnamon 1 cup chopped nuts Frosting: 5 tablespoons butter 2 to 3 tablespoon cream 2 cups powdered sugar 1 teaspoon vanilla
350 Oven 40 - 45 minutes
Directions: When cake batter is completely mixed, pour half in a greased 9x13 pan or an angel food cake pan. Sprinkle 1/2 of the topping mix then pour remaining cake batter then remaining topping mix. When warm spread frosting. Frosting: Blend until spreading consistently.
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Desserts Aunt Rena’s Bonket
Crust: 5 sticks oleo 5 cups flour 1 cup cold water 1/2 teaspoon baking powder Filling: 1 Lb. almond paste 2 eggs 2 cups sugar 1 teaspoon lemon flavoring 1 teaspoon almond flavoring 3 tablespoon cornstarch
425 Oven 15 minutes
Directions: Prepare night before and refridgerate crust and filling. Divide each mixture into 8 parts: roll each section of dough thin: roll filling into long roll (flour hands) and place on dough. Roll up and place on greased cookie sheet. Brush with beaten egg white. Sprinkle with sugar. Recipe makes 10 strips
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Desserts Chocolate Chip Oatmeal Cookies
1 cup oleo 3/4 cup brown sugar 3/4 cup white sugar 2 unbeaten eggs 1 teaspoon hot water 1 teaspoon vanilla 1 1/2 cup flour 1 teaspoon soda 1 teaspoon salt 1 12 oz. pkg. chocolate chips 2 cups quick quacker oats ungreased cookie sheet drying rack
350 Oven 10-15 minutes
Directions: Preheat oven to 350 degres and combine all dry ingredients together in a large mixing bowl. In a separate bowl, combine all wet ingredients without beating the eggs. Pour wet bowl into large mixing bowl. Stir all the ingredients together until you get a smooth, thick consistancy. Using a tablespoon, scoop a spoonful to make into a ball and place on an ungreased cookie sheet. Recipe makes between 48- 72 cookies
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Desserts Peanut Brittle
2 cups white sugar 1 cup white syrup 1/4 cup water 3 tablespoons oleo 2 cups salted peanuts 1 teaspoon vanilla 2 teaspoon baking soda
15 minutes plus
candy termomitor wooden spoon jelly roll pan 11x17
Directions: Have everything ready in order given. Put sugar, water, syrup in 3 quarts sauce pan. Put on high heat, boil till mixture reaches 285 degrees. Add peanuts and oleo. Keep on heat mix through stir occationally. Let mixture reach 295 - 300 degrees. Take off head and add vanilla and soda. Stir fast and work through mixture will change color then put in buttered pan spread out to all corners let cool and break in pieces. Clean pan by steam clean on heat. Makes 11x17 pan size
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Desserts Aunt Rena’s Crescent Caramel Swirl
1/2 cup butter or margarine 1/2 cup chopped nuts 1 cup brown sugar 2 tablespoons water 2 cans (8 oz) Pillsbury quick crescent dinner rolls
375 Oven 25 - 30 minutes
Directions: Preheat oven to 375 degrees. In small sausepan, melt butter. Coat bottom and sides of 12 cup fluted tube pan with 2 tablespoons of the melded butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to butter; heat to boiling, stirring occationally. Remove cresents from cans in rolled sections; do not unroll. cut each section into four slices. Arrange eight slices in prepared pan. Separating each pinwheel slightly to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan. Pour remaining caramel sauce over dough. Bake 25 to 30 minutes until deep golden brown. Cool three minutes; turn onto serving platter or waxed paper 10 inch ring coffee cake.
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Desserts Erna Batka Strawberry Pie
1 cup sugar 1 cup water 3 T. cornstarch 1/2 cup water small pkg strawberry jello 1 quart strawberries
10-15 minutes
Directions: Combine sugar and water and bring to a boil. Stir in paste of cornstarch and 1/2 cup water. Boil gently until clear and thick about 5 minutes. Stir in jello. Cool a little, fold in strawberries pour in baked shell.
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Desserts Orange Sherbet Dessert
1 pkg orange jello 1 can mandarin oranges 2 cartons whipping cream- sweetened 1 bar angelfood cake 1 pint orange sherbet pkg coconut
Minutes Varied
Directions: Pour hot water to melt jello. Add 1/2 cup orange juice from can. Add orange sherbet, let set in refridgerator until almost firm. Slice cake to line 9x13 pan. Then spread 1/2 jello mixture, orange slices and whipping cream. Repeat again. Cover with coconut and trim edges with oranges.
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Desserts Aunt Rena’s Pistachio Dessert
1 1/2 sticks oleo 1 1/2 cups flour 1/2 cup brown sugar 1/2 cup nut meats
400 Oven 12 minutes
2- 3 1/2oz. pistachio nut instant pudding mix 2 cups milk 1 quart vanilla icecream 13oz cool whip
Directions: Mix and bake in 9x13 pan. Cool and crumble and save 3/4 cup for top. Combine pudding and milk togeter and mix well. Add vanilla to pudding. Pour over crumbs. Cover with cool whip and sprinkle reserved crumbs over top.
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Desserts Frozen Cherry Dessert
2 egg whites 2 T. sugar 1/2 cup grapenuts 1/2 t. vanilla 1 cup heavy cream (whipped) or 1/2 pint 1/4 cup sifted powdered sugar 1/4 cup chopped nutmeats 1/4 cup cherries (quartered) 1 T. cherry juice
10 minutes
Directions: Beat egg whites until foamy, gradually add sugar and beat until stiff. Folding in remaining ingredients. Freeze in cupcake papers. Makes 14 cups.
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