GRANDMA ROSE JULIEN’S RECIPES Spring 2020
Grandma Rose Julien’s Recipe Book
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Grandma Rose Julien’s Recipe Book
Grandma Rose Julien: Grandma Rose was born December 19, 1888 and died April 21, 1977. She grew up on a farm. She was a storyteller, and a good cook. She loved poems, hymns and her family. She once told me that she would get up when the rooster crowed and make breakfast for the hired hands and her family. Her family would wash clothes in an iron kettle outside. Washboards were used, so there demanded lots of scrubbing. That was washday. Twice a week they baked breads, including sweets like pies, cakes, cookies etc. They also canned fruits and vegetables in season. There were always three meals a day. She was very busy. She kept her recipes in a handwritten notebook, and a few of these are printed here for your use. Thanks to her, children, grandchildren, great and great, great grandchildren have learned to cook. Enjoy these recipes as she would have loved to see you carrying on her heritage.
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Grandma Rose Julien’s Recipe Book
TABLE OF CONTENTS FORWARD………………………………………….. APPLE SAUCE CAKE (ONE) …………………. APPLE SAUCE CAKE (TWO) ………………… BLACK WALNUT COOKIES………………….. BROWN BETTY…………………………………… CABBAGE & CARROT SALAD……………….. CHEESE PIE…………………………………………. CHERRY WINK COOKIES ……………….……. CHOCOLATE COOKIES…………………………. COCONUT SQUARES…………………………… COFFEE CAKE (BLUEBERRY STREUSEL).………………..…… COFFEE CAKE (ONE) ……………………..……. COFFEE CAKE (TWO) ……………………..…… COOKIES NOT BAKED…………………….……. CRULLERS…………………………………………… DEVILS FOOD CAKE………………………..…… FILLED COOKIES…………………………….…….
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Grandma Rose Julien’s Recipe Book
HAPPY DAY CAKE………………………….…….. HOT CROSS BUNS………………………….……. LEMON CHEESE CAKE…………………….…… LIME JELLO SALAD………………………………. LOAF PAN COFFEE CAKE ……………….……. MARTHA’S COOKIES……………………..……. MISS YAJER’S BUTTER COOKIES…….……. MRS. DAVIS CHILI SAUCE……………………. MUFFINS OR CUP CAKES……………….……. PEANUT BUTTER COOKIES…………….……. POTATO DOUGHNUTS…………………..……. PRUNE CAKE………………………………………. RAISIN BREAD……………………………….……. RAISIN SQUARES…………………………………. TOASTED SPICE CAKE…………………….……. TOMATO SOUP SALAD DRESSING….……. WALNUT CAKE…………………………………….
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Grandma Rose Julien’s Recipe Book
APPLE SAUCE CAKE (ONE)
1 c sugar 1 t baking soda ½ c shorting 1 egg 1 ½ c applesauce 1 square chocolate
1 tsp allspice ½ c raisons ½ t salt 3 t coco ½ c nuts 2 c flour
Bake at 350° for 65 minutes.
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Grandma Rose Julien’s Recipe Book
APPLE SAUCE CAKE (TWO) 2 cups sugar 1 cup shortening 2 eggs 2 cups applesauce 1 cup raisins 1 cup nuts 4 cups flour 1 tsp allspice 2 tsp baking soda 1 tsp salt 2 squares melted chocolate Put in a greased loaf pan, bake 75 minutes at 350°
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Grandma Rose Julien’s Recipe Book
BLACK WALNUT COOKIES Preheat oven at 375° Sift 3 c cake flour. Set aside in bowl. Add 2 tsp baking powder, ¼ tsp baking soda, ½ tsp salt. Cream together until light and fluffy. ¾ c soft butter or shortening. 1 ½ c brown sugar lightly packed. Beat into mixture 2 well beaten eggs and 1 tsp vanilla. Add flour mixture alternatively with 1/3 c milk, beat until smooth after each addition. Fold in 1 cup of chopped walnuts or other nuts. Drop from tsp onto a greased baking sheet. Bake 12 minutes or until lightly brown. Makes 6 dozen.
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Grandma Rose Julien’s Recipe Book
BROWN BETTY Preheat oven to 325° 3 c sliced apples 2 c soft bread crumbs ¾ c dark brown sugar 1 tsp cinnamon 1/8 tsp salt 1 Tbs lemon juice 4 Tbs melted butter 2/3 c water Mix all ingredients, pour into buttered baking dish. Cover and bake 80 minutes, then uncover and bake 20 minutes to brown the top.
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Grandma Rose Julien’s Recipe Book
CABBAGE & CARROT SALAD 3 cups shredded cabbage ½ tsp salt Mayonnaise dressing 1 ½ cup shredded carrots 1 Tbs vinegar Mix all together
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CHEESE PIE 1 cup cottage cheese 2 Tbs cream 2 Tbs butter ½ tbs salt ¾ cup sugar 2 Tbs flour 1 cup milk 1 egg well beaten Grated rind of lemon 2 Tbs lemon juice Mash cheese, add everything else. Pour into pan, bake 10 minutes at 450° Reduce heat to 350°, bake 45 minutes.
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Grandma Rose Julien’s Recipe Book
CHERRY WINK COOKIES 2 ¼ cup flour ¾ cup shortening 1 tsp baking 1 cup sugar powder 2 eggs ½ tsp baking soda 2 Tbs milk ½ tsp salt 1 tsp vanilla 1 tsp baking powder 1/3 cup chopped Marachino cherries 1 cup chopped pecans 1 cup chopped dates 2 ½ cup corn flakes Extra cherries for top of cookie Sift dry ingredients together, cream shortening and sugar, add eggs, milk and vanilla. Blend with dry ingredients. Shape into balls using 1 Tbs dough for each cookie. Roll each ball into corn flakes. Place on greased cookie sheet, top each cookie with cherry. Bake at 375° for 12 minutes. yield: 5 dozen 12 | P a g e
Grandma Rose Julien’s Recipe Book
CHOCOLATE COOKIES 2 oz or 2 sq chocolate melted 1 c brown sugar packed ½ tsp baking soda ½ c lard 1 tsp baking powder ½ c milk 1 tsp vanilla 1 cup nuts Add chocolate to lard cream sugar and egg mixture. Add dry ingredients with milk and last add nuts. Bake 15 – 20 minutes at 350°
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Grandma Rose Julien’s Recipe Book
COCONUT SQUARES Grease pan 8 X 15 1 cup flour ½ cup butter ½ c brown sugar 2 beaten eggs 1 cup brown sugar 2 Tbs flour
1 tsp baking powder 1 tsp vanilla pinch of salt 1 ½ c coconut ½ c chopped nuts.
Mix together flour, butter, and brown sugar until smooth. Spread thin over bottom of pan. Bake in a low oven for 10 minutes. Let cool and add the following: Mix together eggs, brown sugar, flour, baking powder, vanilla, salt, coconut, chopped nuts. Mix in order given. Spread over first mixture bake 25 minutes at 350°
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Grandma Rose Julien’s Recipe Book
COFFEE CAKE (BLUEBERRY STREUSEL) ¾ cup sugar Streusel topping: ½ cup milk ½ cup sugar ¼ tsp salt 1/3 cup all1 egg purpose flour 2 tsp baking powder ¼ cup cold butter 2 cups all-purpose flour ½ cup butter, softened 1 cup chopped pecans 1 cup fresh or frozen blueberries* *Can use strawberries In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg milk and butter; beat well. Fold in blueberries (or strawberries) and pecans. Spread into a greased 9-in. square baking pan. For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings. 15 | P a g e
Grandma Rose Julien’s Recipe Book
COFFEE CAKE (ONE) 1 cake yeast 2 cup sweet milk 1 cup sugar 1/3 cup lard or butter 1 egg
Icing: 1 cup sugar ½ tsp cinnamon 2 Tbs flour 2 Tbs butter 1 egg
Scald milk, pour over shortening, when cool add yeast, enough flour to make sponge, let rise. Kneed enough flour to make a soft dough. Let rise again. Beat icing well, spread on top of cake and bake. Then put in pans and let rise again and bake 35 minutes at 350°. Icing is baked on cake.
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COFFEE CAKE (TWO) 1 cake yeast ¾ cup sugar ¾ cup lard 2 eggs 2 tsp salt 1 cup mashed potatoes 1 cup warm milk 7 ½ cups flour Dissolve yeast in ½ cup warm water. Put sugar, lard, eggs, salt in a mixing bowl. Mix well add mashed potatoes, beat again. Add warm milk, yeast, and flour. Kneed well and let rise to double. Punch down, kneed more and let rise again. Put in pans, bake 30 minutes at 350°
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COOKIES NOT BAKED
¾ cup cocoa 1 cup milk 2 cups sugar 1 tsp vanilla 24 marshmallows cut fine with scissors 1 Tb. Butter ¼ tsp salt 3 cups graham cracker crumbs 1 cup chopped nuts Cook Cocoa, milk, sugar and salt together. Drop a small amount into water until it becomes a ball. This is testing the dough to see if it has cooked long enough. Let cool, then add other ingredients. Mix well. Place in a shallow pan, flatten out, let set 12 hours, cut into squares.
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CRULLERS 1 cup sour milk 1 ½ cup sugar 2 eggs 2 Tbs melted butter ½ tsp cinnamon 1 tsp salt Enough flour to stiffen Fry by spoonfuls in deep fat. When brown remove from fat and drain on paper towel. While still warm roll in sugar and cinnamon.
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Grandma Rose Julien’s Recipe Book
DEVILS FOOD CAKE 1 c brown sugar packed ½ c coco ½ c warm water Let stand until melted. 1 c brown sugar ½ c butter 3 egg yolks 2 c cold water 2 c flour sifted 5 times 1 tsp baking soda Sift last time with baking soda. Bake in 9 in pan at 350° for 30 minutes.
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Grandma Rose Julien’s Recipe Book
FILLED COOKIES 1 c sugar 1 tsp vanilla ½ c butter 1 tsp baking 1 egg powder ½ c sweet milk 3 ½ c flour 1 tsp baking soda mixed in milk Cream butter and sugar, add egg, baking soda to milk. Sift baking powder and flour together. Add milk and dry ingredients alternatively to sugar and butter. FILLING; 1 c raisins ground ½ c water ½ c sugar 1 Tb flour mixed with sugar. Put filling in a pot and cook on stove until thick. Let cool, put between cookies. Bake at 400° for 10 minutes. Check cookies, making sure they are done.
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Grandma Rose Julien’s Recipe Book
HAPPY DAY CAKE 2 ½ cup cake flour 1 ½ cup sugar 3 tsp baking powder 1 tsp salt ½ cup shortening room temperature 1 cup milk 2 unbeaten eggs 1 tsp vanilla Grease two 9 inch pans Mix all ingredients together. Bake at 350° 25 – 30 minutes. Makes two 9 inch layers.
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Grandma Rose Julien’s Recipe Book
HOT CROSS BUNS Break 1 egg into a cup and fill with milk. ½ cup yeast ½ cup shortening ¾ cup sugar Enough flour to kneed Mix at 9:00PM, In the morning roll out 1 inch thick and cut into biscuits. Let rise With pastry brush, brush each bun with milk and sprinkle with cinnamon and sugar. Cut a cross on top Bake 30 minutes at 350°
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Grandma Rose Julien’s Recipe Book
LEMON CHEESE CAKE 1 pkg lemon jello 1 cup hot water 1 lemon juice Mix and cool in refrigerator until it starts to jell. Then whip ½ lb. Philadelphia cream cheese, 1 cup sugar, 1 tsp vanilla, mix with first mixture. Whip 1 can Pet or Milnot milk, fold all ingredients together and pour into a crumb crust, which is made with 18 graham crackers and ½ stick butter. Put in 9 X 13 pan and place in refrigerator.
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Grandma Rose Julien’s Recipe Book
LIME JELLO SALAD 1 pkg lime jello ½ pt whipping cream 2 oz Philadelphia cream cheese 1 cup crushed drained pineapple ½ cup chopped nuts 1 cut hot water 1 scant cup pineapple juice Mix jello with cup of hot water, add pineapple juice, set aside until slightly cool. Cream cheese, add pineapple and nuts and fold into jello. Whip the whipping cream until stiff, fold into jello. Set in refrigerator until ready to serve.
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Grandma Rose Julien’s Recipe Book
LOAF PAN COFFEE CAKE 1 cup sugar 1 Tbs Lard 1 Tbs butter 1 egg 1 ½ cup milk 2 ½ cups flour 2 tsp baking powder Mix sugar with Lard and butter. Add egg, milk, flour, and baking powder. Topping: ½ cup sugar ½ cup flour 1 Tbsp butter Mix separately sugar, flour and butter. Place first mixture in a loaf pan greased. Bake 20 minutes at 350°
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Grandma Rose Julien’s Recipe Book
MARTHA’S COOKIES 1 cup butter 1 cup brown sugar 1 cup white sugar 2 beaten eggs ½ cup sour milk 4 cup flour sifted 1 tsp baking soda ¼ tsp baking powder ½ tsp salt 1 tsp cinnamon 1 cup raisins 1 cup chopped nuts Cream butter, brown sugar, white sugar, eggs and sour milk together. Mix dry ingredients together along with raisins and chopped nuts. Combine wet items with dry. Drop 1 teaspoon per cookie. Bake for 12 minutes at 375°.
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Grandma Rose Julien’s Recipe Book
MISS YAJER’S BUTTER COOKIES 2 egg yolks 1 cup sugar 1 ½ cup butter ½ cup milk Heat milk and pour on ½ tsp baking powder ¼ tsp salt 3 cups flour Mix together, make into a ball, put in refrigerator for 30 minutes. Roll dough and cut out cookies. Place on cookie sheet. Bake at 350° for 12 minutes.
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Grandma Rose Julien’s Recipe Book
MRS. DAVIS CHILI SAUCE 1 peck ripe tomatoes chopped fine 12 onions chopped fine 6 red peppers, chopped fine 2 cup vinegar 1 tsp salt 1 tsp allspice 1 tsp cinnamon 4 cup sugar Boil until thick, stir all together.
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Grandma Rose Julien’s Recipe Book
MUFFINS OR CUP CAKES 1 ½ cup cake flour 1 ½ t Baking powder ¼ t salt 4 Tbs butter 2/3 cup sugar 1 unbeaten egg ½ cup milk 1 t vanilla
Sift flour, baking powder and salt 3 times. Cream butter and sugar, add egg, flour and milk alternatively Beat well, Bake 25 min at 375°. Makes about 20 cup cakes
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Grandma Rose Julien’s Recipe Book
PEANUT BUTTER COOKIES 1 cup shortening 1 cup sugar 1 cup brown sugar 1 tsp vanilla 2 eggs 1 cup peanut butter Cream all above together. Then add: 3 cup flour 2 tsp baking soda 1 pinch salt Drop cookies onto greased cookie sheet and press with a fork. Bake 10 – 12 minutes at 350°
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POTATO DOUGHNUTS ¾ cup sugar 2 eggs well beaten 3 Tbs soft shortening 1 cup mashed potatoes ¼ cup milk 3 cups sifted flour 4 tsp baking powder ½ tsp nutmeg Gradually add sugar to eggs beating well. Mix in shortening and mashed potatoes, beat thoroughly. Sift flour with baking powder, salt and nutmeg. Add dry ingredients alternately with milk to wet ingredients. Turn dough onto a pastry cloth. Kneed 3 or 4 times to form a ball. Cut in half, roll each half 1/8 inch thick. Cut with a sharp doughnut cutter. Let stand 10 minutes, fry in oil until brown. Makes 36 doughnuts.
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PRUNE CAKE 2 cup sugar 1 tsp cloves 3 eggs 1 tsp baking soda 1 cup Wesson oil 1 tsp baking 2 cup flour powder 1 tsp cinnamon 1 cup chopped cooked prunes 1 cup nuts rolled in flour Beat eggs and sugar, add Wesson oil, add dry ingredients, mix well. Bake in 3 layer pans for 55 minutes at 300°. Icing: 1 cup evaporated milk 1 stick butter 2 eggs
1 ½ cup sugar 1 can coconut 1 cup nuts
Mix all ingredients in pan and cook 12 minutes stirring constantly. Cool mixture and spread on cake. 33 | P a g e
Grandma Rose Julien’s Recipe Book
RAISIN BREAD 2 cup boiling water Pour water over 1 lb. seeded raisins. Add 2 tsp baking soda, 2 Tbs margarine Let set all night. In the morning add 2 beaten eggs, 4 cup flour, 2 cup sugar, 1 tsp salt, 1 tsp cinnamon, 1 tsp vanilla, 1 cup chopped nuts. Bake in a greased loaf pan for 1 hour at 350°
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RAISIN SQUARES Filling: 1 c raisins ½ tsp cinnamon ½ c sugar 12 c water 1 tsp grated lemon rind 1 tsp grated lemon rind Simmer until thick, about 5 minutes Cool, use for filling for cookies. Cookie dough: ¾ c butter 1 ½ c flour 1 tsp salt 1 tsp baking soda 1 tsp vanilla 1 c dark brown sugar 1 ¾ c oatmeal uncooked Cream butter and sugar and add ingredients. Pour half into pan, add filling, cover with the rest of the dough and press lightly. Bake at 350° for 30 minutes. When cool cut into squares. 35 | P a g e
Grandma Rose Julien’s Recipe Book
TOASTED SPICE CAKE 2 1/3 c flour 1 tsp baking soda 1 tsp baking powder ½ tsp cloves 1 tsp cinnamon ½ tsp salt Sift together 3 times. Cream together 2 cups brown sugar. 3 c vegetable shortening 2 egg yolks Beat well. Add flour mixture alternately with 1 ¼ c sour milk ending with the flour. Add 1 tsp vanilla. Icing 2 egg whites beaten stiff. Add 1 cup brown sugar, beat well, pour or spread on top of cake. Sprinkle nuts on top. Bake at 350° for 45 minutes. Use 9 inch pan.
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Grandma Rose Julien’s Recipe Book
TOMATO SOUP SALAD DRESSING
2 cans tomato soup 1 cup sugar 1 cup wine vinegar 1 cut Mazola oil 1 tsp black pepper 1 tsp paprika 1 tsp salt 1 tsp dry mustard 1 1/3 Tbs Worcestershire sauce 1 garlic button grated 1 medium onion grated Shake well and put in a jar.
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Grandma Rose Julien’s Recipe Book
WALNUT CAKE ½ cup butter 1 cup sugar 3 egg yolks ½ cup milk 1 ¾ cup flour 1 1/3 tsp baking powder ¾ cup chopped nuts 2 egg whites Beat butter and sugar together, add yolks, milk, flour and baking powder. Next, add nuts and then egg whites. Bake about ½ hour at 350°.
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