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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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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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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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
Print Recipe
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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Spritz Cookies

Great basic butter cookies

These are best made using a cookie press.  They are fun to make and kids love to help with decorating them.  We make tree cookies at Christmas time and decorate them with colored granulated sugar.

Spritz Cookies
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These are basic "Spritz" cookies that use a cookie press to form interesting shapes. The dough can also be rolled out and traditional cookie cutters can be used, but the pressed cookies are thicker and usually not a dry as rolled cookies.
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Spritz Cookies
Print Recipe
These are basic "Spritz" cookies that use a cookie press to form interesting shapes. The dough can also be rolled out and traditional cookie cutters can be used, but the pressed cookies are thicker and usually not a dry as rolled cookies.
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
2 dozen cookies 20 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: dozen cookies
Instructions
  1. Place butter and shortening in large mixing bowl. Cream together on medium high speed.
  2. Add sugar gradually. Beat until light and fluffy, about 5 minutes
  3. Add egg and vanilla; Mix well using medium speed.
  4. Combine flour, baking powder and salt in a separate bowl. Add to butter/sugar mixture in three (3) additions; mixing well after each addition. Dough will be stiff. You may need to add more flour to the mixture to ensure that the dough is stiff and not sticky - otherwise it won't work well in the cookie press.
  5. We use a Pampered Chef cookie press. We've tried other manufactures and this one works most consistently and has been long lasting. Please note that we didn't have much luck with the electric models sold by Procter-Silex.
  6. Assemble and fill the cookie press with dough. Select an disc for desired shape.
  7. Press cookies on ungreased, uncoated baking sheet.
  8. Bake at 375° F for 10-12 minutes or until light brown just starts to appear around the edges. Do not overbake.
Recipe Notes

Decorate cookies before baking by brushing them with slightly beaten egg white and adding one of the following:

  1. Sprinkle with white or colored granulated sugar.
  2. Place a nut of chocolate chip on center of cookie.
  3. Decorate with small pieces of candied fruit, chopped nuts, coconut or chocolate sprinkles

When using this egg white glaze you may need to increase baking time by about 1 minute.

(Davis family note: We've never used the egg white and it seems to work out).

You can also decorate cookies after baking by:

  1. Placing a small amount of jam or colored frosting on top.
  2. Brushing tops with sugar glaze then sprinkling with chopped nuts, coconut, decorative candy bits, etc.
  3. Roll warm cookies in powedered sugar.
  4. Dip half of cookie in melted semi-sweet chocolate then sprinkle with ground nuts.
  5. Brush with thin glaze.  Combine 1 cup powdered sugar, 4-5 teaspoons hot milk, and 1/2 teaspoon vanilla.  Mix well.
  6. Make sandwich cookies by placing frosting between two cookies.
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Clam Chowder

Clam Chowder
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A wonderfully fragrant and delicious Manhattan Clam Chowder recipe. This one was a favorite of Grandma Betty Davis, and is Mark's favorite.
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Clam Chowder
Print Recipe
A wonderfully fragrant and delicious Manhattan Clam Chowder recipe. This one was a favorite of Grandma Betty Davis, and is Mark's favorite.
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Saute diced bacon in a deep kettle until crisp, stirring occasionally.
  2. Stir in 1 tsp. thyme and onions. Cook, stirring occasionally, until tender.
  3. Add potatoes, celery, hot water, salt and pepper. Cover. Simmer 5 minutes
  4. Add tomatoes, carrots, clam broth. If you don't have clam broth you may substitute additional water. Simmer, uncovered over very low heat for 1 hour.
  5. Add clams, parsley and 1/2 tsp thyme. Bring to a boil. Simmer, uncovered, for 10 minutes.
  6. Add salt to taste.
Recipe Notes

I usually make a double recipe and freeze half of the chowder for a future serving.

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Swiss Steak

Swiss Steak
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This is a great camping/dutch oven recipe. We've also added in meatballs for the kids
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Swiss Steak
Print Recipe
This is a great camping/dutch oven recipe. We've also added in meatballs for the kids
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Servings Prep Time
4 people 30 minutes
Cook Time
1.5 hours
Ingredients
Servings: people
Instructions
  1. Combine flour, salt, pepper – pound into meat
  2. Brown meat both sides
  3. layer in dutch oven – tomato sauce – celery salt, onion powder, garlic powder
  4. Bake 1 ½ hours
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Apple Crisp

Apple Crisp
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Try this using a dutch oven when camping
Cook Time
35 minutes
Cook Time
35 minutes
Apple Crisp
Print Recipe
Try this using a dutch oven when camping
Cook Time
35 minutes
Cook Time
35 minutes
Ingredients
Crumble Mixture
Servings:
Instructions
  1. Butter the baking dish/foil pan
  2. Core, peel and slice apples into the pan
  3. Crumble together the crumble mixture and sprinkle over the apples
  4. Sprinkle with cinimmon
  5. Bake at 350 degrees for 35-40 mins
  6. Halfway through, cover with foil if you don't want it crunchy
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