Summer Sparkle Punch

Summer Sparkle Punch

This was a little clipping from a news paper the recipe makes 1 gallon

I feel like I remember grandma trying this recipe(or one very similar)

I continue to be overwhelmed with floods of memories that some of these recipes  bring  back.  

I feel as if I'm transported to the time and place  at the old kitchen table back when there were bookshelves along the wall under the window, where the Funk & Wagnall's

  were stored,(before the cupboards were put in)  hearing my mom being surprised that there is jello in the punch.

anyway... the recipe

Summer Sparkle Punch

🍓

2 pkg. strawberry flavored gelatin(3 oz each)

2 cups boiling water

2 (12 oz) cans frozen lemonade slightly thawed

3 28 oz bottles of ginger ale

Ice cubes

Dissolve gelatin in water.  Stir in lemonade.  Add ginger ale and ice cubes.  Makes 1 gal.

Hard Tack(from grammas volunteer hours at the historical society)

 Hardtack

Gramma and Grandpa put in hours upon hours at the local historical society/ museum

The museum hosted school groups for field trips and one of the things they needed was Hardtack.  Gramma would make batches and batches of hard tack for the museum programs.

Here is the recipe she used:

Hardtack

• preheat oven to 365 degrees(the typed recipe said 375 but she had crossed that off and wrote 365) 
• Combine water adding as much as 2 cups, with 4 cups flour and 4 tsps salt.  Gradually adding the water will keep the mixture from becoming too sticky.  Knead thoroughly.  It should feel elastic-like when complete.  If too sticky, add more flour.
• Flour a surface fro rolling out the mixture.  Roll out into a rectangular shape until roughly 1/2 inch in thickness.
• Cut the hardtack dough into squares.  A pizza cutter works well for this.  Hardtack came in various sizes, depending on the company that manufactured it, but it typically was small enough to fit into one's pockets. (For our school programs, 3/4 inch pieces would be good so students can put them into their mouths without having to bite.)
• Take a fork and make holes in dough, creating a look similar to today's saltines.  Flip each hardtack over and make holes in the other side as well.
• Put the dough on a cookie sheet.  Do not grease the cookie sheet(I think gramma used parchment paper).  Bake the hardtack 30  minutes)(gramma wrote 25 minutes in here, flip and cook another half hour(gramma wrote 25 minutes in here)
• If not fresh, the hardtack should be difficult to break  Oftentimes hardtack was crumbled into coffee so it could be eaten.

there was a website listed on the page but I couldn't find it here is one that is probably similar link

grammas hardtack looked kinda like this but they were very small squares smaller than 1 inch square

Shredded BBQ Beef

Shredded BBQ Beef

At that point when we sicken of sloppy joes (or as we called them Hot Tamales...don't ask)

This was a nice treat.

Shredded Barbecued Beef

1 4# chuck roast

3 Tbsp oil divided

2 lg onion chopped

1 c beef broth

2/3 c chili sauce

1/4 cup vinegar(I'm guessing Gramma used cider vinegar)

1/4 cup brown sugar

3 tbsp Worcestershire sauce

2 Tbsp yellow mustard

2 tbsp molasses

2 tbsp lemon juice

1 tsp salt

1/4 tsp cayenne

1/8 tsp pepper

buns

In dutch oven brown meat on all sides in 1 Tbsp oil.  In large saucepan saute onions in oil till tender.

Add remaining ingredients(except buns of course).  Bring to boil.  Simmer uncovered 15 minutes.  Pour over roast.  Cover and bake at 325 for 2 hours.  Turn roast and cook 2 more hours or till meat is very tender.  Shred meat and return to sauce. Serve on rolls.

Little clipped recipe with a big punch!

As I've continued to search through the piles of recipes I am amazed and at times overwhelmed by the sheer volume of saved recipes.  

The parameters I am using for which recipes I post here are as follows

-  I remember Gramma making a recipe

-  I remember eating a recipe

- I remember  (or at least think I remember) Gramma talking about a recipe(ie rice sausage)

and finally

-the recipe looks interesting.

Today's recipe is short and likely the smallest in the collection(at least for clipped recipes)

It is for Pineapple Party Punch

Gramma did on occasion have punch at Christmas and maybe Easter?

I don't necessarily remember this recipe but it actually sounds tasty and it is the smallest thing she clipped.  

(a similar recipe is actually on their website with just a few changes it adds a small can of frozen OJ and adds strawberry slices in garnish you can find that link here.)

Here it is

Pineapple Party Punch

Cottage Cheese Dumplings

Cottage Cheese Dumplings

(this is not the recipe for the dumplings that were wrapped in pasta dough if I find that recipe I will post that here)

1 pound dry cottage cheese

8 heaping tbsp flour

4 egg

2 tbs milted butter

1/2 tsp salt

buttered bread crumbs(I'm guessing maybe a cup of day old bread crumbs toasted with butter in a cast iron pan)

Crumble cheese with fork, add beaten eggs, melted butter, salt, mix well fold in flour and mix all.

drop by spoonfuls into boiling water cook 20 minutes place on serving dish and top with buttered crumbs.

Breads

Breads

I found a Fleishmann's Yeast cookbook in Gramma's collection

It was open to a page with oatmeal bread and on the cover was written Potato Bread P. 19, Oatmeal bread P 50

I'll post both here.

(the book was folded over so the oatmeal bread recipe was showing and it doesn't want to stay open any other way so I'm guessing the oatmeal bread was a winner)

(also I think most have decent technology where these recipes will be readable below so I'm not going to type them separately)

Oatmeal Bread

Old-Fashioned Potato Loaves

Gramma's Cookie Recipes

Gramma's Cookie Recipes

As I was looking through  gramma's recipes I came across a plastic bag(I'm guessing one that used to cover a magazine)  and it was labeled Christmas cookies, however it also is filled with other cookie recipes that she would make.  I will list them all here but those that I remember from christmas I'll put stars or something near.

check back as I will list more cookies as I have time

Leckerli

Leckerli(Tyrolean Honey Cookies)

This is not quite the recipe I have for Leckerli but it was in her file

1/4 cup candied orange peel

1/4 cup candied lemon peel

1 1/2 cups unblanched almonds

3/4 cup honey

1 1/4 cups sugar

1 Tbsp lemon rind, grated

1/4 cup lemon juice

1 1/2 Tbsp brandy

4 cups sifted flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp  ground nutmeg

1/4 tsp ground allspice

Put peels and almonds through fine knife of food grinder.  In saucepan bring honey and sugar just to boiling point, stirring constantly.  Add rind and juice.  set aside for 10 minutes.  Then add peel and almonds and brandy.

Into large bowl, sift flour and spices an soda.  make well in center and pour honey-fruit mixture.  Work together until well mixed.  Divide into 4 parts.  Roll out 1 part into 6x8 inch rectangle.  Cut into 16 parts.  Bake at 350 for 10 minutes  Brush with glaze while still hot.

Glaze:

Mix 1/2 cup water and 1/4 cup sugar.  Bring to boil and boil till sightly syrupy.  Store in tightly covered container for several weeks.

********************************************

The recipe I got from Gramma years ago had these changes:

-  there was no candied orange or lemon peel

- kirsh or brandy was listed instead of just brandy

the glaze was written as

1 cup powdered sugar mixed with 3 Tbsp warm water

stir to mix well and brush over the cookies while they are still warm.

**************************************************

Swiss Biberli

These are a spiced honey cookie rolled into thin strips and then stuffed with an apricot almond filling.

(Gramma just called these "biberli"  I don't know if she used all the spices in the list my guess she maybe left-out the anise and coriander) (

Dough:

1 cup honey

2/3 cup granulated sugar

1 1/2 tsp grated lemon peel

2 tbsp brandy, rum or kirsch

4 cups unsifted all-purpose flour

2 tsps baking soda

1 tsp ground anise

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground coriander

Filling:

3 cups blanched almonds, finely ground

1 cup granulated sugar

1/2 cup apricot preserves

1/3 cup honey

1 tbsp grated lemon peel

3 tbsp lemon juice

1 1/2 tsp almond extract

Glaze:(\Gramma did not use this glaze she had a different glaze stapled to the recipe)

1 1/2 cups granulated sugar

3/4 cup powdered sugar

Gramma used this glaze:

3 Tbsp hot water

1/2 tsp vanilla

1 1/2 cups powdered sugar

*******************************

Christmas Confection

(makes 2 loaves)

1 lb shredded coconut

1 can sweetened condensed milk

1 lb dates, chopped(3 cups)

1/4 lb candied cherries sliced

1/2 lb chopped walnuts

1/4 lb colored(candied) pineapple

1/4 tsp salt

Soak coconut in milk. 

Add remaining ingredients, and stir until completely blended.  

Pack tightly into two well greased loaf pans(line with parchment if you want)

Bake in preheated very slow oven (250°) for 1 hour. 

Remove from pans

cool

slice to serve

**************

Almond Snow Balls

1 cup shortening

1/2 cup sifted confectioners sugar

1/4 tsp salt

2 1/4 cups sifted all purpose flour

1 tsp vanilla

3/4 cup finely chopped toasted almonds

Cream shortening.  add sugar gradually beating well after each addition.  add remaining ingredients.  Blend.   

Shape into one inch balls.  Bake

 in preheated hot oven (400°) for about 15 minutes.  

While still hot, roll in confectioners sugar.  

Cool, roll in confectioners sugar again.

************************************

Christmas Sugar Cookies

(notice she added a *   saying use 3/4 cup butter for spritz)

Gramma's Jam's n Jellies

Gramma's Jams and Jellies

Rupplelberry jam

5 cups Rhubarb cut fine
5 cups sugar
1 cup water
cook 10 minutes add
1 cup drained crushed pineapple
cook 10 minutes remove from heat
add 2 pkgs strawberry jello
(it didn't say size of jello pkgs but I'm guessing the smaller size for a recipe this size)


That's all there is then on the back of the card it looks like a recipe for plain old strawberry jam:

Strawberry Freezer Jam
3 cups mashed strawberries in a 9 x 13 cake pan
sprinkle with surjell   -stir-
let sit 20 minutes
put 4 cups sugar over
let stand 24 hours
put in jars and put in freezer

Rhubarb Cherry Jam

6 cups diced rhubarb
3 cups sugar
mix and let stand overnight
Next day, bring to boil and cook 15 minutes.  
Add 1 can cherry pie filling. 
 Stir and boil another 5 minutes.  
Remove from heat and add one 6 oz pkg of cherry flavored jello
stir well
cool and refrigerate or freeze

Rice Sausage

Rice Sausage

I am including this only because it I know my grandparents used to make this when they were young.

I don't know that I 'd be able to bring myself to make it yet alone eat it but decided to share the recipe here.

So much of this they probably did from seeing their parents make it.  It is almost less of a recipe and more suggestions  very few exact measurements I'm sure it was something they knew by feel.

I'm guessing it looked sort of like this:?

anyway...So its not lost to history:

Here is the Recipe:

Cook heads, lungs, kidney, heart, extra pork or some soup meat.  Grind when cool.   Cook Rice,(5# for about 2 or 3 quarts of blood)  in water from meat.  Do not make too soft or watery.  

In big container mix ground meat, rice, cracklings(about 1 quart) and blood.  Also add some melted lard if the meat is quite dry, add some crushed pickle spice, marjoram, black pepper, cloves, cinnamon and allspice.  Salt to taste.  Stuff casings.  (wash casing, run water through.  cut to size desired) When sausage is made and tied, cook for about 10 minutes to set blood.  Cool well.

Royal Raspberry Cake

Royal Raspberry Cake

My sister just made this the other day and low n behold going through gramma's recipes there is a marked up photocopy of the recipe from 2005

It came from Taste of Home I'm guessing or King Arthur flour as that is the flour in the recipe

Here's the link to the Taste of Home version :Royal Raspberry Cake

Gramma did make adjustments though and below are the ingredients as she had them

 2 cups flour

1/2 tsp salt

2 tsp baking powder(the original recipe called for 1 tbsp)

1/3 cup butter

1 cup sugar

1 egg

1 cup milk

1 tsp vanilla

Topping: 3 cups raspberries

Glaze: 

1.5 cups powdered sugar

6 tbsp heavy cream

1 tsp vanilla

combine dry ingredients

in separate bowl cream butter and sugar stir in egg and beat 

combine milk and vanilla

alternately add half the flour mixture then half the milk to the butter mixture stirring each time

beat well

spread into 9x13 pan

sprinkle raspberries on top

bake at  350 degrees for about 35 minutes

cool five minutes

mix the glaze 

drizzle glaze over top of cake 

serve warm with ice cream

Gramma's Canning Recipes

Gramma's Canning Recipes

For as long as my memory can hold a stop at Gramma's included leaving with pickles, tomato soup, jellies and jams and more.  Here are some of the families favorite recipes:(I will add to this as I find more)

Celery Pickles
(Just found the recipe in another book written on an old brown paper towel napkin thing)

Cut cucumbers in quarters(lengthwise). Put in sterilized jars, with a sprig of dill on the bottom, and several chunks of celery and several slices of onion. 

Then boil:

1 quart water

2 cups cider vinegar

1/4 cup pickling salt(must be pickling salt)

Mix in 1/2 tsp pickling spice

Pour boiling brine over pickles to within 1/2 inch of top.  Use plastic knife or other nonmetal to poke around pickles to remove air bubbles.  Seal with lids, according to directions on box.  Put in boiling water bath of 10 minutes. Remove from water and set on a towel or other cloth, out of drafts, or you might have broken jars.  This recipe makes enough brine for maybe about 3 quarts or 6 pints.  You need to double it if you want to make more

Refrigerated Cucumber Slices

 6 cups sliced cucumbers

1 cup sliced onion

1 cup cider vinegar

1/2 cup water

1 1/4 cup sugar

1 tsp pickling salt

1 tsp celery seed

2 cloves garlic crushed

In a large bowl, combine cucumber and onions.  Mix well.  In a large saucepan, combine all remaining ingredients except garlic.  Bring to boil, and stir to dissolve sugar.  Pour hot vinegar mix over cucumber mixture, Mix well.  Place 1 garlic clove crushed(or whole if desired) into hot sterilized jars(quart size) or 1/2 clove into pint sized jars.  Immediately fill jars with cucumber mixture.  Wipe top of jar and threads clean.  Place lids on jars and screw bands on firmly.  Cool completely before storing in refrigerator .  Makes 2 quarts or 4 pints

Hot Pickles

3/4 cup pickling salt

1 quart cider vinegar

2 quarts Water

Dill

Garlic

Hot Peppers

Bring salt and cider vinegar to a boil  Sterilize jars.  Put a sprig of dill, a clove of garlic and one hot pepper into each jar ten pack the jars with small cucumbers.  Pour boiling brine into jars to 1/2 inch from top.  Tap jars on folded towel to get air bubbles out.  When all air is out there should be only 1/2 inch space of air to top of jar... you may need to add ore brine.  Boil for 15 minutes in a boiling water bath and then let them cool till they are sealed.

Tomato Soup

14 quarts Ripe tomatoes

7 medium onions

1 stalk celery

14 sprigs parsley

3 bay leaves

1 cup flour

1/2 cup oil

3 tbsp pickling salt(must be pickling salt)

1/2 cup sugar

2 tsp black pepper

Wash and cut up tomatoes, chop onions, celery, parsley and bay leaves   add to tomatoes.  Cook tomato mixture until the celery is tender.  Put through sieve, or blend first then put through sieve.  Mix together the flour, salt, sugar, pepper, and oil in a bowl and add enough of the tomato mixture to make the flour  liquidy.  Then stir the flour mixture into the rest of the tomato mixture and bring it to boil.  Pour into sterilized jars bringing the mixture to within 1 inch to top of jars.  Process in a hot water bath for 45 minutes or pressure cook for 30 minutes at 10 pounds pressure.  Makes about 10 pints.


Pickled Beets

4 doz small beets cooked
3 cups cider vinegar
5 cups water
2 cups sugar
1 lemon sliced thin
2 sticks cinnamon
1 tsp whole cloves
2 tsp allspice
prepare beets, slice them
make syrup of vinegar, water, sugar, lemon and spices

simmer 15 minutes
place beets in sterilized jars
put hot syrup over beets,
seal jars
makes 5 pints


Dilly Beans

(I don't know if this is the recipe Gramma used but is the only one I could find in her collection)

2 pounds trimmed green beans
4 heads dill
4 cloves garlic
1 tsp cayenne pepper(or a small red pepper)
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt

pack beans lengthwise into hot jars.  leaving 1/4 inch head space.  To each jar add 1/4 tsp cayenne pepper, 1 clove garlic and 2 head of dill.  Combine  the rest of ingredients in a large pan bring to boil and pour hot liquid over beans leaving 1/4 inch head space Process pints and quarts 10 minutes in boiling water bath makes about 4 pints

Dilled Green Beans, Capri Style
digging through recipes I found a different recipe for dilly beans here it is:

Luscious Fudgy Brownies

Luscious Fudgy Brownies

Though I'm keeping my eyes open for canning and summer jam recipes I found this and thought I'd post it.

It is an attempt to be healthy and I believe it is a newer recipe from grammas stash

1 cup sugar or splenda

3 Tbs melted butter

3 Tbsp reduced fat vanilla yogurt

1 egg lightly beaten

3/4 cup flour

1/3 cup cocoa

1/8 tsp salt

In a small bowl mix sugar, butter, yogurt . Stir in egg till blended

combine flour, cocoa and salt , stir into sugar mixture

Bake at 350 degrees 20-25 minutes till toothpick comes out clean

cut in 8 pieces then cut those pieces diagonally in half

I believe this uses an 8 or 9 inch square pan.

Sauerkraut Candy

Sauerkraut Candy

As I started looking through recipes I came across this one written on a calendar page from 1958.  I actually called grandma and asked why on earth there is a recipe titled "Sauerkraut Candy", and how could that possibly be good?????

She asked me to read the ingredients and low and behold it has NO Sauerkraut!

Just coconut.  She said years ago the shredded coconut came in longer strands and probably looked like sauerkraut.

Sauerkraut Candy

In a large sauce pan combine:

2 cups brown sugar

2 Cups white sugar

2 cups water

Boil till soft ball stage

add 1 Tbsp butter

mix till melts

let it cool awhile

add 1 cup shredded coconut

Stir until it starts to thicken and harden

Drop onto wax paper or buttered tins.

Pink Cloud Dessert

Pink Cloud Dessert 

Pink Cloud Dessert

The recipe looks like quick easy fun dessert!

 I can imagine it being doubled and made in a 9x13 pan and served as a torte!

1 pkg cherry jello

3/4 cup boiling water

 1 pint vanilla ice cream 

1 can cherry pie filling

1 graham cracker crust(want to make your own check out this link homemade graham cracker crust)

Whipped cream for topping (while you're at it don't skimp and use pre-made whipped topping check out this link from Alton Brown on how he makes whipped cream

Dissolve Jello in boiling water.  Spoon in ice cream and stir.  Add cherry pie filling.  Put in crust and chill.  Top with whipped cream prior to serving.

I made it !  it really makes enough for a 9x13 pan as is

perhaps there is more pie filling in jars now then back then?

I will confess I did use a store-bought graham cracker crust.
and

because of allergies in the home I used coconut vanilla ice cream
and will be topping with coconut cream topping
I need it to be dairy free and nut free(no coconut is not a nut got that straight from the allergists mouth! so don't ask!)
here are two pictures from the process:

Pizza-Rice Hot Dish

Pizza-Rice Hot Dish

Gramma had a passion for clipping recipes 

If it looked like it might be tasty it was clipped and saved, 

in boxes, in other cookbooks,

in old photo albums.

This one is no exception, 

in fact while talking to her last night she said "that sounds good" you should try it. 

 Of course she couldn't remember if she had actually ever tried it.

This one was clipped from a newspaper.  

There are no credits as to who submitted it

 or what paper it was from,

 but it does sound good and if I get around to making it...

 I"ll post a picture.

Digging through Gramma's recipes