Potato Salad - Bernie Rasmussen

This is the only Potato Salad that I like. I would sneak out extra eggs in my spoonful & not eat the radishes. - Val

5 lbs Potatoes
4 or 5 Sticks of Celery
6 Radishes
4 Green Onions
6 to 8 Eggs, hard boiled and cut up

Dressing:
1 egg beaten, 1/2 cup sugar, 1 heaping tsp. dry mustard, 1 Tbsp flour, 1/2 tsp prepared mustard, 1/2 tsp salt, 1 Tbsp margarine, 1/3 cup white vinegar, 1/2 cup water, dash cayenne pepper.

Mix & cook till thick. Cool. Add 1 cup sour cream & 1 cup miracle whip.
Salt & Pepper to taste.

Butter Tarts - Grandma Barlow

A Christmas staple.

1/3 C. butter
1/2 C. raisins
1/2 C. golden corn syrup
1/2 C. brown sugar
2 eggs
1/2 tsp. nutmeg
1/4 tsp. salt

Melt butter. Beat Eggs enough to combine yolk & white. Add the rest & fill pastry in lined small muffin tin 3/4 full. Bake at 400 for about 15 min. or until pastry is browned.

Makes 12 tarts.

Johnny Cake (Corn Bread) - Bernie

Soooo good served warm accompaning dinner and even better the next morning for breakfast with honey.

3/4 C. butter or marg.
1 C. sugar
3 eggs
2 C. flour
1 C. cornmeal
3 tsp baking powder
1/4 tsp salt
1 1/4 C. milk

Cream butter & sugar. Add egg one at a time. Mix dry ingredients. Add alternately to creamed mixture along with milk.
Pour into 8" or 9" square pan.

350 about 30 min.

Chocolate Chip Cookies - Valery's

I've bounced around with recipes for Chocolate Chip Cookies and I've finally found the perfect cookie. I like my cookie soft but not flat if that makes sense. I'm also a little strange that I like my cookies cool, not warm out of the oven...goes along with my love of frozen dark chocolate. (I blame Mom for hiding the semi-sweet bakers chocolate in the freezer thinking that I wouldn't eat it. ha! That didn't work)

• 3/4 C. unsalted butter (I use salted sometimes and just cut back on the salt)
• 1 C. brown sugar
• 1/4 C. granulated sugar
• 1 egg
• 2 tsp. vanilla extract
• 2 C. all purpose flour
• 2 tsp. cornstarch (yup this is the secret from Anna Olson)
  
• 1 tsp.baking soda
• 1/2 tsp salt
• 8oz chocolate chunks...pick some good stuff. I've even used Caramilk bars..yum

Preheat oven to 350
Cream together the butter and sugars until smooth. Add egg and vanilla and blend in.
Stir in flour, cornstarch, baking soda and salt. Stir in Chocolate chunks!
Drop by tablespoons onto a greased baking sheet and bake for 8-10 min. (Don't overcook!)

Matrimony Cake - Grandma Barlow

When I told Sean that I loved this cake and it was made with Dates...lets just say the look he gave me said it all! It's another good one from the childhood.

Rub together.
3 C. flour
3 C. rolled oats
1 C. butter or marg.

Add.
2 C. brown sugar
2 tsp. vanilla
1/2 tsp. salt
2 tsp. baking soda

Rub together. Put half in pan an press down lightly (reserve a small amount to sprinkle on top)
Filling.
2 lbs cut up dates
3 C. boiling water
1 C. brown sugar

Bring to a boil until thick. Add 2 tsp. vanilla & 1 tsp. lemon juice. Spread on base. Cover with remaining crumbs. Pat.

9x13 pan. Bake 350 for 45 minutes.

Grandma's Shortbread

1 C. corn starch
1 C. icing sugar
2 C. flour
1 1/2 C. butter

Chill if too warm to handle.
Roll out & cut into shapes
Bake 300
15-20 minutes or until edges are just slightly brown.

Easy Easy!

Lazy Daisy Cake - Blanche Barlow

This was in my lunch all the time growing up.

Beat together.
2 eggs
1 C. sugar
1tsp. vanilla

Add.
1/2 C. milk (warmed)
1tbsp. butter (melted)

Mix.
1 C. flour
1 1/2 tsp baking powder
1/2 tsp salt

Add to first mixture (battter is very thin) Bake in 8x8 pan at 350 for 30min.

Topping.
3 tbsp. butter creamed with 5 tbsp brown sugar. Add 2 tbsp. cream or milk. Add 1 C. coconut. Heat on stove for a few minutes.
When cake is done spread on top and but under the broiler to brown and will look like a honeycomb.

Pear Butter

This is more of a process than a recipe. Pear butter is always on the breakfast table in the fall. I'll make a large batch for my storage, but they never make it to spring.

1. Wash,cut in 12 and Core your pears
2. Add as little water as you can, just enough to cover pears and cook until soft
3. Drain off most of the water leaving small amount in bottom
4. Put in batches in the blender puree till smooth
5. Heat the pulp on med/low, careful burns easily
6. Add sugar (the recipe calls for 1c. sugar for every 2c. pulp - but I use a 5:1 ratio and it is sweet enough)(taste test to see how much you need)
7. Add Cinnamon 1/2tsp. for every 3c. pulp (20c. pulp = 3 1/2tsp.)
8. Cook till bubbly and thick (mine is never very thick), stirring often.
9. Pour hot pulp into sterilized jars, add lids on snug but not tight.
10. Once tops pop in and are sealed tighten the rest of the way.

Grannie Blanche would be proud to know that her recipe is still the best on toast ever! Especially with homemade bread.