Mammaw Lillian’s Favorite Recipe Collection
ookies
Mammaw’s Sugar C
1/2 cup real butter 1 cup sugar 1 medium egg 1/2 teaspoon salt er 2 teaspoons baking powd 2 cups of sifted flour 1/2 teaspoon vanilla
tter together. Cream the sugar and bu mix well Add egg and vanilla and er Sift the flour, baking powd and salt together and add to above mixture ace dough on Mix well immediately pl a floured surface and ith cookie cutters. roll out and cut shapes w colored sugar etc. Decorate as desired with inutes on a Bake 350 degrees 8-10 m greased cookie sheet.
Mammaw’s Easy Stir & Drop Cookies
2 eggs 2/3 cups Wesson oil 2 teaspoons vanilla 3/4 cup sugar 2 cup sifted flour 2 teaspoons baking powder 1/2 teaspoon salt Heat oven to 400 degrees. Beat the eggs with fork until well blended. Stir in oil and vanilla. Blend in sugar until mixture thickens. Sift the flour, baking powder, and salt together and then add to the oil mixture. Mix well. Drop by teaspoons about 2 inches apart on ungreased cookie sheet. Gently press each cookie with bottom of a flat glass that has been oiled and dipped in sugar mixture.(You can use white sugar or colored sugar). For extra crunchiness pat several times with the glass on top of the cookie. Bake 8-10 minutes.
Mammaw’s Easy Cherry Cobbler
Delicious Chocolate Cake 3 cups sifted flour 2 cups Sugar 1 cup of Hershey’s baking cocoa powder
Pour 3 cans of Cherry Pie filling into an oblong cake pan. Fill one of the empty cans 3/4 full of water and to mixture, stir. Sprinkle 1 box of white or yellow cake mix on top. (If your pan is real large you might need to use 1 and 1/2 box of mix. The filling needs to be covered completely.
Sift all the above together. Melt 2 sticks of butter add to the above dry mixture with 2 cups water and stir. Add 1/2 teaspoon salt 1 teaspoon vanilla Mix above well. Dissolve and ads the following: 2 Tablespoons vinegar 2 teaspoons baking soda
Melt 2-3 sticks of unsalted butter and pour on top of the dry cake mix. Bake in a 375 degree oven until golden brown about 45 minutes. Top with chopped pecans and continue baking for about 10 minutes until the topping is very brown. Watch it carefully that the pecans do not burn. Note: You can use any pie filling for this recipe. If you use apple, it is good to use spice cake mix.
Beat for 1 minute at high speed with electric mixer. Pour this batter into a oblong 9 by 12 cake baking pan. Bake at 350 degrees for 35 minutes. Top with cool whip or drizzle with chocolate syrup.
Chocolate Lover’s Rich Chocolate Pie Prepare & bake 1 pie shell. Set aside to cool while making filling. 1 cup sugar, 5 tablespoons flour 3 tablespoons Hershey’s baking cocoa 1 cup milk 3 eggs (save 2 whites for meringue) 1 Tablespoon real butter 1 teaspoon vanilla. Sift the sugar, flour and cocoa together in a pan. Add the milk gradually to prevent lumps. Beat the 3 egg yolks and 1 egg white together with a fork or whisk until creamy. Add to the above mixture. Add the vanilla and the butter. Cook the mixture until very thick, stirring as it cooks. (This mixture will get lumpy, just keep it stirred so it won’t stick or burn) Remove it from heat and with electric beaters, beat until very creamy. Pour into the baked pie shell. Set aside and continue to make meringue.
Meringue 3 egg whites ( use the 2 you had left and get another egg for the 3rd) (Be sure these eggs are at room temperature) 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 Tablespoons sugar Beat the egg whites with the cream of tartar and vanilla until soft peaks form. Gradually add the sugar very slowly beating well until high peaks form and it is glossy. Put this meringue on top of the finished pie filling sealing all the way to the crust edges. Now bake in a preheated 350 degree oven about 6-8 minutes until golden brown. Let pie cool, then chill.
Mammaw’s Chocolate Cherry Cordial Pie Prepare and bake 1 pie crust. 1 can sweetened condensed milk 1 cup of semi sweet chocolate chips 1/2 teaspoon salt 1 can of cherry pie filling 1/2 teaspoon of almond extract cool whip and maraschino cherries. In saucepan combine the can milk, chocolate chips, and salt. Cook and stir over low heat until the chocolate melts. Stir in the pie filling and the almond extract. Now pour this filling into the pie crust. Chill 2-3 hours. Then top with dollops of cool whip and topped with the cherries for garnish.
Mammaws Peanut Butter Pie Prepare one “unbaked” pie shell 2 eggs beaten 2/3 cup sugar 1 cup Dark Karo Syrup 1/8 teaspoon salt 1 teaspoon vanilla 1/2 cup crunchy peanut butter. Mix well all these ingredients together in the order listed. Pour the mixture into an unbaked pie shell. Bake at 400 degrees for 15 minutes. Reduce the heat to 350 degrees. Bake for 30-35 minutes. The filling should appear slightly less set in center than around the edge. Top with whipped cream is desired
Mammaw’s Pecan Pie Prepare one “unbaked” pie shell 1 cup Dark Kara syrup 1/2 cup Sugar 3 eggs 3 Tablespoons melted butter 1 teaspoon vanilla 1 cup of pecans halves or pieces. Mix all ingredients together and pour into the uncooked pastry shell. Bake 350 degrees about 1 hour until filling is firm set.
Grandma Enyart’s Holiday Pumpkin Cake 3 cups sugar 1 cup Wesson oil 4 eggs 2/3 cup water Mix together the following: 3 1/2 cups flour 2 teaspoons baking soda 1 teaspoon of nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups of cooked fresh or canned pumpkin 1 cup nuts 1 cup of the orange candy slices (chopped)
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Next mix all ingredients together in a large bowl in the order given starting with the sugar. Mix well. Pour batter into a well greased bundt cake pan. Bake 350 degrees for 75 minutes. Let cake cool while making the glaze below.
Glaze
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1 box of powdered sugar (or 3 3/4 c) 1/2 stick of real butter softened 1 block of cream cheese softened 1 cup nuts 1 teaspoon vanilla Mix together and heat on stove stirring well. When smooth, remove from heat. Cool pan of glaze slightly in a sink of ice water Pour glaze over the cake.
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Pumpkin Bread
Peanut Butter Bread
2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup canned pumpkin 1 cup Sugar 1/2 cup milk 2 Eggs 1/4 cup soften butter 1 cup chopped nuts.
2 Cups Flour 1/2 cup Sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup Peanut butter
Sift together 1st 6 ingredients Combine pumpkin, sugar, milk & eggs in mixing bowl. Add the dry ingredients and butter. Mix until well blended. Stir in nuts. Spread into well greased loaf pan. Bake 350 degrees for 45-55 minutes or until toothpick comes out clean when stuck in the middle of the loaf.
1 egg (well beaten) I cup of Milk Sift the flour, sugar, baking pd, and salt together. Cut in the peanut butter with a fork. Add the eggs and milk. Stir just to moisten. Pour into a greased loaf pan or mini loaf pans. Bake 1 hour at 350 degrees
Easy Homemade Pie Crust. Makes 2 crust
2 cups of flour dash of salt 1/2 cup of vegetable oil 1/4 cup of cold milk Put the flour and salt in a large bowl.In a small bowl mix the oil and milk together then add together to the flour and salt mixture.Mix these ingredients together with a large spoon until it forms into a big ball. Divide the dough in half Roll dough between 2 pieces of wax paper until it is the size you want to fit the pie pan.Poke holes in the crust before placing in oven.Bake in 350 degree oven until golden brown about 10 minutes.
Easy Yeast Rolls 2 Cups warm water 4 Tablespoons Sugar 1/2 cup oil ) 1 pkg. yeast (2 teaspoons 1 egg ur 4 Cups of “Self Rising” Flo
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Perfect Corn Bread Preheat oven to 425 degrees 1 Cup of sifted all purpose flour 1/4 Cup Sugar 4 teaspoons of baking powd er 3/4 teaspoons salt 1 Cup yellow corn meal 2 Eggs 1 Cup milk 1/4 cup shortening or butte r Sift the flour with the suga r, baking powder and salt. Stir in the cornmeal. Add the eggs, milk, and shortening . Beat with an electric mixer until just smooth (DO NO T over beat). Pour into a greased pan or skillet. Bake 425 degrees for 20-25 minutes.
Mammaw’s Holiday Homemade Corn Bread Dressing Note: Make 3 recipes of the corn bread for this. Mix together the 3 recipes of corn bread that has been crumbled into pieces, with 4 raw eggs, 4 sticks of chopped celery, 7 sticks of chopped green onions, 4 chopped boiled eggs, 1 teaspoon of sage, salt and pepper to taste. Add 1 large can of cream of chicken soup. Add chicken broth next (either use fresh broth from cooked chicken or canned) If you use can broth use about 6 or 7 cans. Mix well together. It should be very runny and not dry. Pour this into a large roasting or baking pan sprayed with PAM. Bake 350 degrees about 45 minutes to 1 hour until juice is all gone and celery and onions are tender. If it starts to brown too quickly before it is done, then put a lid or foil on top of the pan. You can add cooked chicken to the dressing before baking it. This is how Grandma Hilton made her dressing.
Holiday Sweet Potatoes 2 cans of Yams( put in a pan and heated until boiling) Drain the juice. Then add 2 tablespoons butter, a small can of evaporated milk, 1/4 cup brown sugar. Whip well with electric mixer. Add 1 cup pecans broken in pieces. Stir well. Pour into a baking dish, top with mini marshmallows. Heat uncovered until hot and marshmallows are melted. Note: I have made this with evaporated skim milk, and sugar free brown sugar or small amount of sugar free syrup to be healthier.