Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
PUFFED WHEAT CAKE
December 28, 2010 
Mom used to make this at Christmas because we liked it. Actually we like it all the time.
Bags of puffed wheat seem to measure about 24 cups, so Mom makes 1.5 times the recipe of syrup to use the whole bag of puffed wheat. Mrs. Doris Gabriel who ran the Home Bakery in Princeton gave this recipe to Mom.
Ingredients:
also shown the amounts for 24 cups of puffed wheat
1 cup butter – (1 1/2 cup – also I use hard marg.
1 cup brown sugar -( 1 1/2 cup
1 cup dark Karo syrup (or Beehive) – ( 1 1/2 cup
5 tbsp. Cocoa – ( 7 1/2 tbsp. or 8 tbsp. = or scant 1/2 cup
8 tbsp. = 1/2 cup
16 cup puffed wheat or puffed rice (now you use the whole bag = 24 cups)
Mix the butter, syrup, and cocoa together and boil about 5 min. until it forms a soft ball when dropped into cold water.
Put the 16 cups of puffed wheat in a large bowl that has been rubbed with butter or oil. Pour the boiled syrup over the puffed wheat, stirring as you do this. Spread in buttered pans. Cool and cut in small squares. The puffed wheat can be made crisper by heating in a 300 deg. oven for a few min. while the syrup is boiling.
This is a keeper.
CHEESE AND CRAB STUFFED FRENCH BREAD
yummmm from Liz Bey
1 loaf of thin french bread (bagette)
2 cups aged cheddar cheese, grated fine
4 tbsp. Soft butter
1/2 cup mayonnaise
chopped parsely
OPTIONAL 3/4 cup (1 lb.) crab or imitation crab
Cut the bread in half lengthwise. Scoop out the centre leaving a one inch shell. Blend cheese , butter, mayonnaise and crab. Stuff the bread and sprinkle in the parsley. Bake at 350 deg. For 25 min. Or until bubbly.
Liz says that if she doesn’t use the crab, she uses an equal amount of celery, water chestnut and chopped green onion.
CANDIED PEEL
from Grandma Ralfs
Put about 4 or 6 pieces of peel in cold water with 1 Tbsp. salt. Boil about 10 minutes. Wash with cold water and clean away all the soft pulp. Put the peel in the pot again with cold water and salt and allow to boil again. Wash and put to boil in fresh unsalted water a couple of times. It should be soft by this time and ready to put in the syrup.
Syrup:
2 cups sugar to 1-cup water
Boil the rind slowly in the syrup for about 4 hours. In this time it should soak up nearly all of the syrup. If there is any syrup left it can be used again.
PIGS IN BLANKETS
(425 F oven)
1 recipe Pastry, see below
3/4 pound sausage
1. Preheat the oven to 425 F
2. Cook cocktail sausage or small pork sausage, larger ones may be cut in three.
3. Drain the sausages and cool.
4. Cut rolled pastry into squares and wrap each sausage; pinch the edges together
5. Bake until beginning to brown (10 minutes)
6. Serve hot with heated prepared mustard.
Pastry:
5 cups flour
1 tsp. baking powder
1 Tbsp. brown sugar
1 tsp. salt
1 pound lard or shortening
1 egg
1 Tbsp. vinegar
ice water
Mix the dry ingredients. Cut in the shortening. In a measuring cup, put the egg and the vinegar and fill with ice water to 3/4 cup. Stir and mix in with the dry ingredients. Add a little ice water if needed. Keep this in the refrigerator.
LOX MOUSSE
from Elizabeth Bey
Ingredients:
2 oz. Lox
1 lb. Cream cheese, whipped
Blend together in food processor
2 tbsp. Onion, minced
2 tsp. Lemon juice
pepper (freshly ground)
Add to above
1/4 cup black olives, pitted and sliced
Fold into above.