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
Print Recipe
Hot Cross Buns
Print Recipe
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).
Share this Recipe
Powered byWP Ultimate Recipe

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
Print Recipe
Spotty Dog
Print Recipe
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.
Share this Recipe
Powered byWP Ultimate Recipe

Thumb Cookies

Thumb Cookies
Print Recipe
Thumb Cookies
Print Recipe
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.

Share this Recipe
Powered byWP Ultimate Recipe

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake
Print Recipe
This is a camping recipe using a dutch oven
Servings Prep Time
8 slices 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
45 minutes
Pineapple Upside-Down Cake
Print Recipe
This is a camping recipe using a dutch oven
Servings Prep Time
8 slices 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 slices 15 minutes
Cook Time
45 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat dutch oven
  2. Prepare yellow cake mix in advance
  3. Melt butter in an aluminum cake pan. Suspend aluminum pan on three coins on bottom of dutch oven
  4. Sprinkle brown sugar over the butter and heat about 30 seconds to caramelize
  5. Arrange pineapple rings in bottom of pan with cherry in center of each. Pour batter over the brown sugar and pineapple rings.
  6. Cover and bake for 45 minutes or according to directions on cake mix.
  7. While warm Invert onto a serving tray or sheet of aluminum foil.
Share this Recipe
Powered byWP Ultimate Recipe