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Hot Cross Buns

This is Grandma Davis’ famous Hot Cross bun recipe.  I remember her making these by the dozen every year around Easter.  She’d often get together with Great-grandma Heiser and Aunt Hyet Swartz and bake all day long.  One year, probably in the late 1960’s, they made over 120 dozen.  I found a card in Grandma’s recipe file that did all the ingredient extensions for multiplying the volume.

Hot Cross Buns
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Hot Cross Buns
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees
  2. Add shortening, sugar, salt to milk. When milk has cooled to lukewarm, add yeast that has been dissolved in water. Add beaten eggs
  3. Add flour and cinnamon and beat well.
  4. Add currants (floured with a portion of the flour)
  5. Cover and let rise for 1 hour.
  6. Shape in the form of biscuits and place in a greased pan. Cover and let rise for another hour.
  7. Bake at 375 degrees for 20-25 minutes.
  8. Let cool. Make an icing cross on the tops and coat lightly with powdered sugar (optional).
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Pineapple Casserole

Pineapple Casserole
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Pineapple Casserole
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees
  2. Cream and beat together the butter, sugar and eggs
  3. Fold in the pineapple.
  4. Fold in the cubed bread
  5. Use a 1 1/2 quart casserole dish. No lid is needed
  6. Bake at 350 degrees for 40 to 60 mins
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Spotty Dog

This is Grandma Davis’ recipe for Spotty Dog, an old English/Welsh dessert.  This is massive in calories, so tread lightly.  I used to love this as a youth, but haven’t had it in decades.  I’m not sure I’d still like it.

I believe that the actual name for this dish is Spotted Dick, but knowing my mom (Betty Heiser Davis) and her mom (Harriett French Heiser) they changed the name to Spotty Dog to avoid any joking around.

By the way – you can buy canned Spotted Dick if you want to try this before making it.  I’m sure a sauce recipe can also be found online.

Spotty Dog
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Spotty Dog
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together and form into a loaf shape. Roll (wrap) tightly in a clean white cloth. (Grandma sometimes would use a clean old man's hanky). Fasten in with large safety pins (including the ends).
  2. Place on rack in large dutch oven (or large oven roasting pan). Cover with boiling water and cook for 3 hours. (Try to turn it over after 2 hours).
  3. Let cool a while before removing the pins and wrapping.
  4. Serve topped lightly with sugar. Grandma sometimes made a lemon sauce to go on top but I don't have this recipe.
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Custard

This is the custard recipe Grandma Davis used.  It is awesome!  She used it for cream puff and eclair filling.

Custard
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Servings
2 cups
Servings
2 cups
Custard
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. Melt butter
  2. Blend in Cream Corn Starch, sugar and salt.
  3. Gradually add milk.
  4. Heat to boiling over direct heat stirring constantly.
  5. Stir into slightly beaten egg yolks. Return to heat and cook for 2 minutes stirring constantly.
  6. Add vanilla.
  7. Cool thoroughly.
  8. Serve plain or with cream or as a filling for cream puffs or Boston creme pie.
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Rice Pudding

Rice Pudding
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Rice Pudding
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Instructions
  1. Cook 1/2 cup rice in boiling water for 10 minutes. Drain
  2. While the rice cooks, heat 2 3/4 cup milk to boiling point stirring constantly. Add hot rice to milk and cook approximately 30 minutes. Add dash of salt and 1 tbsp butter.
  3. Beat 1 egg until fluffy (temper egg by adding a few tbsp of hot milk to the egg so it doesn't scramble when you add it to the pot. Add to hot milk/rice mixture with a dash of cinnamon and 1 tsp vanilla.
  4. Pour into bowl and sprinkle with cinnamon and nutmeg. Chill.
Recipe Notes

This recipe was originally from Nana Phillips and was provided by Jeri Phillips.

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Chocolate Fudge Cookies

Chocolate Fudge Cookies
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Chocolate Fudge Cookies
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Ingredients
Cookies
Icing
Servings:
Instructions
Icing
  1. Melt chocolate and add to sugar
  2. Warm milk and butter. Add gradually to sugar and beat well.
  3. Add salt and vanilla
Recipe Notes

This recipe was originally from Nana Phillips and was provided by Jeri Phillips.

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Ginger Creme Cookies

Ginger Creme Cookies
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Ginger Creme Cookies
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Ingredients
Servings:
Instructions
  1. Bake at 400 degrees for 8 minutes
  2. Icing is standard powdered sugar frosting, typically colored green or red for Christmas.
Recipe Notes

This recipe was originally from Nana Phillips and was provided by Jeri Phillips.

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Thumb Cookies

Thumb Cookies
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Thumb Cookies
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Ingredients
Filling
Servings:
Instructions
Filling
  1. Melt chocolate chips, then stir in shortening, corn syrup, water and vanilla.
  2. Stir until smooth. Let stand and cool about 5 minutes or until mixture begins to thicken.
  3. Fill impressions in cookies.
Recipe Notes

This is Nana Phillips' recipe with the filling recipe provided by the Meyer family.

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Southwestern Quinoa Salad

Southwestern Quinoa Salad
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Take advantage of your garden's bounty by using chopped vegetables in this simple side dish.
Servings
6
Servings
6
Southwestern Quinoa Salad
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Take advantage of your garden's bounty by using chopped vegetables in this simple side dish.
Servings
6
Servings
6
Instructions
  1. Stir gently to combine
  2. Add cooked chicken or sliced cooked sausage for a main dish.
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