Mom's Fudge

 

Mom's Blueberry Pie

 4 c. Frozen Blueberries

3/4 c. Sugar

1/2 tsp. cinnamon (optional)

1T. Lemon Juice

2 1/2 T. Tapioca (in box)

1/2 c. Water

Mix it all, cold & place in crust

**For all pies baked, throw a little sugar and flower on the bottom of the crust first!

**Dot all pies with Tbs. of butter before covering; slit and bake!

Christmas Bowling 2021.

Blueberry Muffins. Ruby's find. EXCELLENT!

 

Ruby, Summer 2021 (Testing Recycled 80's Styles)

*Madeline on the floor, also in red.  :)

Ingredients

1-1/2 c. all purpose flour

3/4 c. white sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 c. vegetable oil

1 egg

1/3 c. milk (lactose free is fine), *OR MORE as needed

1 c. fresh blueberries

Crust Ingredients: mix with a pastry blender or a fork/knife until you have a crumb mix!

1/2 c. white sugar

1/3 c. all-purpose flour

1/4 c. butter, softened

1-1/2 tsp. ground cinnamon, *I just did 2 shakes, and it was just fine!

DIRECTIONS:

1. Preheat oven to 400 degrees; grease muffin cups or line with muffin liners
2. Combine 1-1/2 c. flour, 3/4 c. sugar, salt, and baking powder.
3. Place vegetable oil into a 1 cup measuring cup; add egg, and add enough milk to reach the "1 cup" mark.  Mix this with flour mixture.  If it is too thick, add milk until it pours reasonably.
4. Fold in blueberries.
5. Fill muffin cups just about right to the top. NOTE:  The original recipe suggests making only 8, and filling the empty muffin spaces with 1 cm of water to prevent pan-burning.  As you can see, mine went over and ran together.  Next time I will make 9, and not go right to the top with the muffin mix (still filling a cm of water in the empty tins when I bake).
6. Sprinkle with crumb mixture (be generous; use it all up)!
7. Bake for 20-25 minutes, or until done (toothpick test).

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Link to original recipe, from Allrecipes.

Geode Cookies, Vera Inspired.

Click for link to recipe, HERE.

Inspired by Vera; requested as her 5th grade birthday cake!

June 14, 2021.

Oatmeal Raisin Cookies, Quaker Oats "Vanishing" Recipe (modified by Marya).

 

Photo by Elle, 2020.

*Preheat oven to 350.

1/2 cup (one stick) butter, softened

3/4 c. packed brown sugar

1/2 c. sugar

2 eggs

2 tsp. vanilla

1 1/2 c. flour, heaped

1 tsp. baking soda

1 tsp. cinnamon    

1/2 tsp salt (optional)

1 c. raisins

3 c. quaker oats (quick or old fashioned, uncooked)

1. Beat butter and sugars together until creamy
2. add eggs and vanilla, beat well
3. add combined: flour, baking soda, cinnamon, and salt; mix well
4. add oats and raisins; mix well
5. Drop dough by rounded Tbs. onto ungreased cookie sheets
6. Bake 8-10 minutes, or until light golden brown

*OR make as BAR COOKIES: Bake 30-35 mins in ungreased 13x9 metal baking pan.

lemon almond crinkle cookies, provided by Monica (just before JOY)

Christmas Photo: Simpson's 2020

INGREDIENTS
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
3/4 cup sugar
1 stick (4 oz) unsalted butter, room temperature
1 large egg
1 tablespoon grated lemon rind (1 large lemon)
2 teaspoons fresh lemon juice (from grated lemon)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Confectioner's sugar

	Directions:
	Step 1 Beat Almond Paste (grated using large hole side of box grater), sugar, butter, egg, lemon rind and juice until mixture is light and fluffy.
	Step 2 Sift flour, baking soda, baking powder and salt into almond mixture. Mix until incorporated. Cover and refrigerate 1 hour or overnight. Dough stays well in refrigerator up to 5 days.
	Step 3 Preheat oven to 350°F. Line baking sheet with parchment paper. Shape dough into one inch balls and roll in Confectioner's sugar. Tip: We used a #100 cookie scoop for consistency and ease.
	Step 4 Place balls on baking sheets 2-3 inches apart. Bake 10-12 minutes or until puffed and lightly colored around edges. Place sheets on wire racks until cookies are cool. Store cookies in air-tight container between layers of wax paper.

Melting Moments, Mom's Christmas Cookie. Provided by Ruby.

 

Gross Christmas Tree 2020

1/2 # Butter (or more commonly known as, 1 cup of butter) *But double check!

1/3 Cup Powdered Sugar

3/4 Cup Cornstarch

1 Cup Flour

1. Cream together butter and sugar.
2. Sift together cornstarch and flour; then add to creamed mixture.
3. Roll into balls "a little bigger than a marble".
4. Place on cookie sheet and bake in preheated oven.
5. 300 degrees for 30 minutes.
6. Cool and frost with pink, green, etc. icing (Cut-Outs' Frosting).

Thanks, Therese Gross (& Ruby)!

Blackberry (Apple) Crumb Pie, from 2020 Easter feast in the Morris Household

• 

  Easter 2020, Ruby & Jack!

• "I made this for Easter using Mom's crust and subbed half the blackberries for orchard apples!  It was a huge hit...really, really good!"  --Ruby Morris

• Crumb Topping Ingredients: 

• 1 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 teaspoon salt
• 1 stick unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

• 
  

• Blackberry Filling Ingredients:

• 6 cups blackberries
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 3 tablespoons unsalted butter, softened

For The Crumb Topping:

Step 4

In a medium sized bow, add the flour, sugars, salt, and cloves. Stir.

Step 5

In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.

For The Blackberry Filling:

Step 6

In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.

Step 7

Pour berry mixture into a dough lined pie pan. Top with the 3 tablespoons of butter.

Step 8

Place an even layer of the crumb topping on top of the berries. Bake at a 350F oven for about an hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked let rest.

*If you want Ruby's/Mom's Crumb Crust instead, click this link.

**Click here for full, online recipe!

Grandma Doug's Apricot Pillows

May 12, 2019

INGREDIENTS:

1/2 c. butter

3 oz. cream cheese

1 c. flour

Jar of apricot jam

3/4 tsp. cinnamon

1/4 c. sugar

DIRECTIONS:

1. Mix ingredients and shape into a ball; cover and chill.
2. Much later: roll thin on a floured board.  Cut-out into 2" circles.
3. Place 1/4 tsp. apricot jam in center.  Fold and seal with w fork.
4. Bake ungreased at 375 degrees for 12 minutes.  Watch so that it doesn't burn.
5. Toss in 3/4 tsp. cinnamon and 1/4 cup sugar.

Blueberry Zucchini Snack Cake with Lemon Buttercream Frosting, aka: Stu's 33rd Birthday Cake

Ingredients

• 3 large eggs
• 1 cup vegetable oil
• 1 Tbsp vanilla extract
• 2 1/4 cups sugar
• 2 cups shredded zucchini
• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 pint blueberries (tossed in 1 tsp flour)

lemon buttercream
• 1 cup butter, (2 sticks, 8 ounces) at room temperature
• 4 cups confectioners' sugar
• juice of one lemon

Instructions

1. Set oven to 350F
2. Lightly grease and flour a 9x13 baking pan.
3. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
4. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
5. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
6. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
7. Frost the cooled cake and store in the refrigerator.

*For more detail: https://theviewfromgreatisland.com/blueberry-zucchini-snack-cake-with-lemon-buttercream/?fbclid=IwAR1I3G6TUeN7x8hffspJppiXXrKBFd4wm??-Tgrv4tTn59MoNYZKOfu1O9Q

Peach Pie, Mom's/Betty Crocker Cook Book

Peach Pie, GO LANE PEACHES!!!!!!!!!!!!!!!!

Preparing the peaches:

*For an 8" pie pan, use 7 medium peaches.

• Boil water in a pan deep enough to hold 3-4 peaches (or whatever)
• Submerge peaches in the boiling water for 1 minute.
• Immediately remove and drop the hot peaches into cold water
• One at a time: remove, skins should peel off easily, and dice until you have 4 cups

INGREDIENTS:

pie crust (use Mom's)

4 cups of sliced fresh peaches

1 teaspoon of lemon juice     

2/3 cup sugar                             

3 tablespoons flour               

1/4 teaspoon ground cinnamon

1 tablespoon butter  

DIRECTIONS:

         

1. preheat oven to 425 degrees
2. mix peaches and lemon juice
3. Mix: sugar, flour, and cinnamon; stir into peaches
4. pour mixture into bottom crust (fork crust, first)
5. dot with butter, and place top crust
6. add slits into crust; *if desired, brush top of crust with (whole) milk and sprinkle with sugar!
7. Foil edges, and bake for 25-35 minutes (just watch)

Chocolate Chip Banana Cookies, aka: Use for Bad Bananas. Introduced by Monica Amster.

2 dozen.

Ingredients: 
2 cups flour (heaping slightly is ok)
1 tsp baking soda
1 Tbsp corn starch
1 tsp salt
1/2 c. butter, softened
2 ripe (GOING BAD!!) bananas, peeled
1 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1 1/2 c. chocolate chips
*Optional: coconut flakes to top, if you like that taste!

Instructions: 

1. Preheat oven to 375 degrees.
2. Cream butter, bananas, and sugars together until light and fluffy; beat in vanilla.
3. Add and mix: flour, baking soda, corn starch, and salt.
4. Stir in chocolate chips.
5. Suggested refrigerate for 30 minutes (ok to not; also works if you do it over-night).
6. Line trays with parchment paper (or you'll def have a mess if you bake directly on the pan), and use a spoon to scoop the dough onto the tray (don't bother rolling: too sticky).  *If desired, press a pinch of coconut flakes onto the tops of each clump.
7. Bake 9-10 minutes, or until golden brown on top.
8. Allow to cool completely.

Aunt Fon's Pumpkin Doughnuts

18 Doughnuts.

"I used this recpe when you guys visited us last time in NY.  The donut pans should be there before you get this.  I hope you guys enjoy baking this one.  Love, Fon
P.S. I use a piping bag when I put the batter into the donut pans."

Ingredients:
1 3/4 cup + 2 Tbs. all-purpose flour (or, measure 2 cups, then remove 2 Tbs.)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Coating:
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

1. Preheat oven to 350 degrees; butter the doughnut wells.
2. Whisk together: flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
3. In a separate bowl: whisk together granulated sugar and brown sugar until well combined; add canola oil, eggs, pumpkin, and vanilla extract.  Blend until well blended.
4. Add dry ingredients and mix well.
5. Pipe batter into doughnut wells, filling each about 3/4 full.
6. Bake 13-16 minutes, until toothpick comes out clean.  Cool slightly.
7. Meanwhile, in large resealable bag, shake together 1/3 cup sugar and 1 1/4 tsp. cinnamon until well mixed.  Add one warm doughnut to bag at a time and shake until coated.
8. Place on wire rack until completely cooled; store in airtight container.

Kitchen Sink Cookies, From Melissa French

Preheat oven to 350 degrees; line w/ parchment.

1/2 c. butter, softened
1/2 c. sugar
1 egg
1 tsp. vanilla extract
1 c. flour
1 c. rolled-oats
1 c. choc. chips
1/2 c. unsweetened coconut flakes
1 c. raisins
1/2 c. pistachios
1/2 tsp. baking soda
1/4 tsp.baking powder
1/2 tsp. fine sea salt

1. Mix butter and sugar; then add and mix egg and vanilla.
2. Combine all dry ingredients. Then blend w/ butter mixture. 
3. Bake 15-18 cookies until golden brown.

Grandma's Koluches, thanks to Bernadette Prochaska, OR Kolaches from Therese Gross/Ruby.

Bake at 375 degrees, for 10 (Therese Gross) to 18 (Bernadette) minutes!

(I know it isn't the original cottage...but I can't find that far back on my computer/camera!)

OR, As Mom/Ruby do it...

Filling: 

2 c frozen berries

1 c sugar

1/2 c flour

--bring to boil, cook til thick (stir whole time so doesn't burn!)

Note: mom uses some brown sugar w apricot or apple...I use cinnamon w apples . Do whatever u want!

Dough:

1/2c butter, melted

1c water w 1T yeast (hot water and mix yeast in. 1 packet is around 2 1/4t fyi )

3 eggs

1t salt

1/2c sugar 

4c flour

1. Beat the eggs by hand, then add Melted butter and all of the above EXCEPT flour. 

2. Then add flour. Mix by hand.

3. Cover and refrigerate overnight (OR make first thing in morning and let sit all day).

4. Flour surface and rolling pin, bc dough is sticky! Grab 1/3 dough at a time. Roll out to a little less than 1/2" thick. 

5. Use cup abt 2" wide (or a little bigger) to cut out circles. The use a smaller cup to press middle in. 

6. Put on buttered tray and bake 365 for 10 minutes. (Note: original recipe is 375 for 18 minutes! Mom does much less for doughier kolaches)

*put the filling in after you press the middle in! And buttered cookie sheet :)

--Ruby Morris

Peach Crisp, *Angie Approved.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 cup butter, cubed

FILLING:

2 cans (15-1/4 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch

TOPPING:

1-1/2 cups old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, cubed

DIRECTIONS:

1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. 
2. Bake at 350° for 15 minutes or until lightly browned.
3. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4.  Remove from the heat; stir in peaches.Pour into crust. 
5. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. 
6. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings.

Cream Cheese Cupcakes, Moms (Family Picnic Staple).

1. Bake cupcakes at ___for ___mins (call Mom?).
2. Fill cupcake cups with chocolate batter; spoon in a clump of the white mixture to each.

Mix chocolate part using CRAZY CAKE batter recipe:

Mom's Crazy Cake Link

White Mixture:
8 oz. cream cheese
1 egg
dash salt
1/3 c. sugar
1 bag (12 oz.) semi-sweet chocolate chips

Crazy Cake, Mom's.

***DON'T GREASE PAN.***

3 c. flour
2 c. sugar
1 tsp. salt
2 tsp. soda
1/3 c. cocoa
1 tsp. vanilla
2 Tbsp. vinegar
3/4 c. salad oil
2 c. water

1. Beat well.
2. Bake 40 mins. at 350 degrees.

***

1. Blend 2 1/2 Tbsp. flour into 1/2 c. of milk.
2. Cook to thick paste and cool
3. Cream into bowl 1/2 c. oleo and 1/2 c. sugar.  
4. Beat until fluffy.
5. Mix into paste and beat real hard (??That was hard to read!)
6. Add 1 tsp. vanilla. Cool.

***

2nd Icing:

1. Boil together 1 c. of chocolate chips (small pkg.), 1/2 tsp. butter, and 1/4 c. milk.
2. Boil 3 minutes.
3. Dribble with fork.

Popcorn Cake. Mom's, aka, from Kathy Platkowski.

1 c. butter
1 # pkg. marshmallow
4 quarts popped popcorn
1 c. peanuts
1 c. M&M's
1 c. gumdrops (Skittles?  Raisins?)

1. In large saucepan melt: butter and marshmallows.
2. In large bowl, mix the other ingredients: popcorn, peanuts, m&m's, gumdrops.
3. Pack in greased tube pan; cool in fridge.
4. Remove from pan.

Cherry Pretzel Torte, Mom's.

CHERRY PRETZEL TORTE

1 c. butter or margarine

3/4 c. sugar

2 c. coarsely crushed pretzels

1 pkg. (8 oz.) cream cheese (softened)

1/2 c. powdered sugar

2 pkg. whipped topping mix

1 can Wilderness Cherry fruit filling or other fruit filling

Melt butter in saucepan.  Add sugar and blend.

Remove from heat, add pretzels and stir in lightly.  Reserve 3/4 c. of pretzel mix for topping.

Press remains into ungreased 9x13" pan.  Blend softened cream cheese and powdered sugar together.  Whip topping mix according to directions on pkg.  Fold into cheese mix.  Spread 1/2 of cheese mix over pretzel crust.  Carefully spread cherry fruit filling over cheese mix.  Then spread remaining mix over cherries.  Top with reserved pretzel mix.  Refrigerate 2-3 hours.  

8 Year Birthday Cake Choice, 2016.

AND, Rita's 8th Birthday Cake Pic, too!