Family Recipes


Because the Reunions have always been so important to Grandma, we have tried to continue on with her wishes. It is now not only a reunion for her children, but for her grandchildren, great grandchildren, and great great grandchildren. We will continue to meet in her name as long as we can. This cookbook is a small and feeble collection of recipes. Thanks to those who brought their recipes. Hopefully we can add to this collection in the future.””Linda Shelton Turner…

Linda said it perfectly, “Thanks to those who brought and gave their recipes.” I hope these additional recipes will continue to grow truer and founder in all our hearts as well as in our stomachs. Let us think of the “GOOD OLD DAYS IN THE KITCHEN and continue on…..…”


Lydia B. Hawker’s Lumpy Dick

  • 2 cups milk per serving
  • ¼ tsp. Salt
  • 2 heaping Tbsp. Flour per cup of milk
  • 2 Tbsp. Margarine or butter

Melt butter heavy skillet and add milk to bring it to just scalding. In the meantime, place flour and salt in bowl and mix well. Add enough milk, about a drop at a time to form lumps by tossing with a fork. Use two forks or dinner knives to cut lumps into pea-size pieces. The mixture needs to be solid and lumpy or the results will be wallpaper paste. Add very slowly to the steaming milk, stirring constantly. Be careful not to break the lumps down. Continue to stir until well mixed then turn the stove to low, cooking 20-30 minutes depending upon the amount. Lumps need to be thoroughly cooked. Serve hot with cinnamon, sugar, butter, and or cream.

JAMS, JELLIES, PICKLES, AND RELISHES                                                        


  • 1Quart fresh sweet cherries
  • 2 TBS. Lemon juice
  • 4 ½ cups sugar
  • (1 ¾oz.) box powered fruit pectin
  • ¾ cup water

Wash, pit and grind cherries. Measure 2 cups prepared fruit and place in large bowl. Stir lemon juice. Add sugar and mix well. Combine pectin and water in saucepan. Bring to boil and boil 1 minute, stirring constantly. Stir into fruit mixture and continue stirring 3 minutes. A few sugar crystals will remain. Quickly ladle into jars and cover at once with tight lids. Keep at room temperature until set, up to 24 hours. Store in freezer, or use in 3 weeks, store in refrigerator. Makes 3 pints.

Min Pranger

Mock Apricot Jam

  • 6 cups peeled grated zucchini
  • 6 cups of sugar
  • 2 tablespoons of lemon juice
  • 2 (20 oz.) cans of crushed pineapple (drain fully)
  • 6 oz. Apricot jello

In a large saucepan, place 6 cups grated zucchini, add ¾ to 1cup water. Boil 6 minutes. Add sugar, limejuice and pineapple. Boil 6 minutes and remove from heat. Skim off foam, put into jars and process for 3 minutes. 

Barbra Albiston                                             

Lime Pickles (sweet)

  • 7 pounds sliced cucumbers
  • 2 cups lime
  • 2 gallons water
  • 1-teaspoon salt
  • Let soak for 24hrs. Then rinse mix and heat to boiling.
  • 9 cups sugar
  • 3 quarts vinegar
  • 1 Tbsp. Salt
  • 1-tsp. Allspice
  • 1-teaspoon ginger
  • 1-teaspoon cinnamon 1-teaspoon celery seed

Pour over chukes hot and let set over night. Boil 1 hour, bottle and seal.


Dill Pickles

  • 3 quarts of water
  • 1 quart of vinegar
  • 1cup salt (not iodized)
  • Let come to a Boil. Pack your cucumbers into your jars—WITH—
  • 2 or 3-grape leaves
  • 1 teaspoon dry horseradish
  • 1 stalk of dill
  • 1 garlic clove
  • 1 ½ or 2 bay leaves to each quart

Place jars in pan of warm water on back of stove (to prevent from breaking) then

Pour hot vinegar to fill, mix and seal. Option: may use a small onion instead of garlic.


Pickled Peppers with Oil *Makes 4 pints

  • 3 pounds green or red peppers (7-9) or semi hot red, Italian or banana peppers
  • 8 cloves garlic
  • 4-teaspoon salad oil
  • Boil next 4 ingredients for 5 minutes
  • 2 teaspoon salt
  • 1 ¼ cup sugar
  • 2 ½ cup vinegar
  • 2 ½ cup water

Cut peppers into strips. Pack into pint jars; put 2 cloves of garlic, sprig of dill 1-teaspoon oil and 1 hot chile pepper into jar. Pour boiling brine mixture over packed jars. Seal. Process for 5 minutes.

Lydia B. Hawker

Ripe Tomato Relish

  •  14 large tomatoes
  • 6 red peppers
  • 6 green peppers
  • 6 hot peppers
  • 8 large onions
  • 2 pounds brown sugar
  • 3 cups vinegar
  • 1 cup water
  • 2 oz. White mustard

Grind all vegetables together into a large pan and let stand over night with ¾ cup salt sprinkled over all. Next day drain and add the brown sugar, vinegar, water and mustard. Heat and put in bottles.

Aunt Pat’s

Chokecherry Jelly

To prepare fruit:Wash berries. It’s not necessary to remove stems from fruit. To 1 gallon of berries, add 10 cups of water. Bring to boil and boil for 15 minutes. Drain juice off through a colander or strainer. Ad 10 more cups of water, mash berries well and boil for 5-10 more minutes. Press through a colander, working through all pulp possible, but not seeds or skins.

To make Jelly:

5 cups chokecherry juice in a large kettle, add a 2 oz. Pkg. Powdered pectin and bring to a boil. Add 7 cups sugar. Bring to a boil and boil for 5 minutes. Remove from heat; pour into hot sterilized jelly glasses and seal with hot paraffin wax. Note: substituting 1 cup unsweetened apple juice for 1-cup berry juice can make a firmer jelly.

Aunt Pat’s

Chokecherry Syrup

1-pint (2 cups) Chokecherry juice made by boiling chokecherries in just enough water to cover until berries are mushy. Then straining the juice through cheesecloth.

3 cups sugar                         ½ cup light corn syrup

Simmer all ingredients together, uncovered, over moderately low heat in a very large heavy enamel or stainless-steel saucepan for about 15 minutes or until the mixture is thick and syrupy. Pour into a heatproof pitcher and serve in place of maple syrup on pancakes. Makes about 1 pint.


George Hawker


  • 2 cups flour
  • 3 Tbs. Sugar
  • 1 envelope active dry yeast
  • 1-tsp salt 2 cups warm water

In a large bowl mix all but water. Gradually stir in the water, whisk until smooth. Cover with a towel and set in a warm (80-85 degrees) draft free place. Stir 2-3 times a day for three days or until bubbly. Transfer to larger bowl. Cover partially (tilt lid or punch holes in plastic) and refrigerate. You replenish starter only after using it. To replenish or feed after using whisk 1-cup flour, 1-cup milk and ½ cup sugar. Don’t use for at least 24 hours.

George Hawker

Sourdough Pancakes

Night before: Put starter in a glass bowl and add 2 cups warm water and 2 ½ cups flour. Cover and let set over night.

Reserve 1 cup for your new starter and put into crock or covered container and refrigerate until used again. Add to the remaining: 1 egg, 1 Tbs. Oil, ¼ cup evaporated milk. Beat thoroughly. Over the top, sprinkle 1 tsp. Salt, t tsp. Soda, 2 Tbsp. Sugar. Fold in gently. Cook on a hot griddle until golden brown.  


Deane Hawker Rigby

Onion and Tomato Gravy


  • 1 med. White onion
  • salt and pepper to taste
  • 3 Tbsp. Butter
  • Tbsp. Flour
  • 2 med. ripe tomatoes or 1 can have stewed tomatoes

Chop white onions into medium pieces and sauté in a heavy frying pan until golden in color. Add salt and pepper to flour and stir into onion mixture until flour is absorbed into butter. Add cold tomatoes and continue to cook over medium heat until flavors are mixed and thickened. Serve over boiled or fried potatoes or biscuits. Beacon bits are also good and may be substituted for the butter, adding the onions before the beacon is quite crisp so it doesn’t burn. Beacon grease should be 3 Tbsp.

Beth Albiston Heck

Garden Salad with dressing

  • 1 head of Romaine lettuce (torn in pieces)
  • 1 small red onion (chopped)
  • 1 head of cauliflower (chopped)
  • ¼ cup beacon bits
  • Dressing for top:
  • ½ cup mayo.
  • Sprinkle of sugar
  • ½ cup creamy ranch dressing

Mix together and pour of salad greens and sprinkle with Parmesan and serve.




Parisian Onion Soup

serves 2

  • 1-quart boiling water Plus
  • 5 beef soup cubes
  • 2 large onions (sliced thin)
  • 3 tablespoons butter or beacon fat
  • 1 large tablespoon flour
  • sliced French bread with melted cheese

Brown onions in fat, sprinkle with flour; stir while it simmers for 10 minutes. Add soup and let boil for 2 hours, slowly. (Add another cup of water and 1 beef cube if necessary.) When done, I add a dash of chile powder and a couple of teaspoons of cooking sherry. Melt the cheese on bread slices and park on top of each soup serving.

Anne O’Sullivan

Spicy Pumpkin Soup

¼ lb. Butter                                           1 large onion                         1 pkg. Onion soup

1 large onion                                         2 cloves of garlic

Mix with 3 cups of water

½ teaspoon each diced chilies, grated root of ginger, and ground cumin

1-tablespoon chicken stock               1 ½ cup cream                       2 tablespoons raw sugar

Freshly ground pepper                       3 ¾ cups water

Garnish with red pepper and spring onion tops, parsley, or pesto.

1 pumpkin seeded. Seeded, peeled, and chopped.

Sauté butter, onion, garlic, chili, ginger, cumin, and pepper very slowly for 30 minutes until it caramelizes, is pale brown and smells wonderful. In pan add 3 ¾ c. water, simmer pumpkin until soft, and remove from heat then mash. Process the pumpkin and stock, adding the onion soup mixture and caramelizes onion mix. Puree with the pumpkin. Pour back into the saucepan, add cream and sugar, and return to very low heat until hot. Garnish with tiny cubes of red pepper, onions, or chopped parsley. Serve

Jean Hawker Shelton

Cheese Soup

2 carrots, 3 celery stalks, and ½ onion (all diced)           ½ pkg. Frzn peas                  ¾ lb. Butter

8 oz. Jar of Kraft cheese whiz             1 ½ cup flour         3 quarts boiling water

2 chicken bouillon cubes                    salt and pepper to taste

Cook veggies in small amount of water until tender. Melt cheese in a jar in pan of hot water. (I have used re. Cheese or velveta cheese) in a heavy saucepan, melt the butter and flour. When bubbly, add 1 quart of boiling water. Stir until smooth. Add remaining water and bouillon cubes, undrained veggies and melted cheese, salt and pepper. 

 Jean Hawker Shelton

Chili Con Carne

2 lb. Ground beef                  1/8 tsp. Cayenne pepper     2 Tbsp. Olive oil                   1.4 tsp. Cinnamon

2 cloves garlic                       1-tsp. Cumin                          2 med. Onions (chopped)

1 tsp. Dried oregano            1 large green pepper (chopped)         2, 16 oz. Can tomatoes

1 ½ tsp. Salt                          3 cubes beef bouillon          2-tsp. Chili powder               1-cup boiling water

16 oz. Can kidney beans, undrained


In a large kettle, brown ground beef, drain and set aside. In the same kettle, heat oil. Sauté garlic and onion over low heat until the onions are tender. Stir in the green pepper, cinnamon, cumin and oregano. Cook for 2 minutes stirring until well mixed. Add beef and tomatoes with liquid. Dissolve bouillon in water and ad to soup. Simmer, covered for about 1 hour. Add kidney beans and simmer 30 minutes longer. 8-10 servings





Lorraine Conger

Five-Pound Fudge (Candy)

6 cups sugar                                                                         1 large & 1 small can of evaporated milk

4 tablespoons of butter (level)                                           2 cups white karo syrup

Sprinkle of salt                                                                      ½ teaspoon maple flavoring

½ pound nut meat (pecans)

Boil sugar, milk, butter, and syrup stirring constantly until it forms the firm ball stage in ice water. That is slightly more then the softball stage. On candy the thermostat reads 238 degrees. Cool slightly and beat until you cannot beat it, add nuts and spread on buttered platter. Cut in a few minutes. Let it cool completely. 

Lorraine Conger

Buckeyes (Peanut Butter balls) *large batch

5 cups (40oz) peanut butter                7 cups powdered sugar                       7 tablespoons butter

Mix together well and chill for at least an hour or longer. Form into 1”-2” balls. With a tooth pick dip partly into melted chocolate chips. Set aside to cool. Can be stored in freezer in an airtight container.

Lorraine Conger

 Peanut Brittle 

2 cups sugar                         1/8-teaspoon salt                 1-tablespoon butter            1-cup raw peanuts

½ teaspoon baking soda

Caramelize your sugar stirring constantly. Remove from heat and stir butter quickly with nuts. Add soda and barley mix. Put on heavily buttered sheet. Wait few minutes. When hard around the edges, lift edges and turn over. When hard, break into serving pieces.

Bert Conger

Bert’s Fudge

5 cups of sugar                     1 1/3 cubes of butter            1 teaspoon salt                     40 lg. Marshmallow

12 oz. Heresy’s chocolate chips        1 large can of evaporated milk           1-tablespoon vanilla

Put milk, butter, salt, & sugar into a kettle, bring to boil. Boil 6 minutes, take off heat and add chips, vanilla, & marshmallows. Beat until all is melted and add as many nuts as wanted. Now pour into a 9” X 13” pan. Makes about 5 pounds.

 Kim (Conger) Bentley 

Pecan Pralines


2 cups sugar                         1-teaspoon vanilla               2/3-cup milk                          3 cups pecans


Cook until mixture forms softball stage. Add pecans and drop by spoonful on waxed paper.

Lorraine Conger


Heavenly Hash (candy)


*Use Bert’s fudge recipe

Take large marshmallow and split or a small one as is. Lay in the bottom of a buttered pan. Add nuts, and cherries to fudge. Pour this fudge mixture over marshmallows and cool and cut up.




Lorraine Conger

Butter Toffee


1 cup sugar                           ½ pound butter                    3 tablespoons water            ¾ cup chocolate chips


In a heavy saucepan add all ingredients and cook for 10 minutes or until light brown. Add 1-teaspoon vanilla and pour into a buttered pan. Pour chocolate chips or a small candy bar over the top. When melted, spread evenly and sprinkle with crushed nuts.





Lorraine Conger


                                                                Fruit Cake



24 oz pitted dates (cut in half)                            16 oz. Candied pineapple (cut into chunks)

16 oz. Candied cherries


16 oz. Candied pineapple                                    8-16 oz. Candied cherries

16-30 oz. Candied cake mix                 2 cups flour                           2-teaspoon baking powder

½ teaspoon salt                                                    4 large eggs                           1 cup sugar

2 pounds pecans or walnut halves


Mix fruit and dry ingredients well to separate fruit. Beat eggs until frothy and add sugar gradually, add to fruit mixture. Mix very well and add nuts. Mix very well again with a large spoon until nuts are coated with batter. Pack into 2 loaf pans that are buttered and coated with brown paper.

Bake tube pans for 1-¼ hours. Loaf pans should bake for 1-½ hours @ 275 degrees. *(Tops of the cake will look dry but not brown.) Cool tube pans 10 minutes, loaf pans for 30 minutes. Remove cakes and brush with corn syrup. Wrap in cheesecloth and store…

Glaze: 2 tablespoons of corn syrup to 2 tablespoons of water. Heat together for glaze.

Chocolate cake


2-½ cup flour                        ½ cup brown sugar              ½ cup white sugar               ½ cup strong coffee

1/3 cup cocoa                       3 Tablespoons baking powder          ¼ teaspoon salt    ½ tablespoon soda

1-cup buttermilk                   1-cup oil

Combine in a bowl together and mix for 5 minutes with a blender or mixer. Add cocoa and vanilla. Grease bottom of big flat pan or 3-layer pan. Pour in batter and bake @ 350 degrees for 25-30 minutes for the layer pans and 35-40 minutes for 1 pan.


White Sour Cream Cake


1 cup thick sour cream                        ¼ teaspoon soda                 1 cup sugar                           1 beaten egg

1 teaspoon baking powder                 vanilla to taste                      1 cup pastry flour


Combine sour cream, egg and sugar. Beat well. Add vanilla, and sifted flour, baking powder and soda. Bake in two layers about 20 minutes to 25 minutes in moderate oven. Nice to use lemon jelly filling or seasoned whip cream and crushed berries between the layers.


Brown Sour Cream Cake

2 eggs                    ¼ lb. Candied cherries, almonds and pecan meats         1 cup thick sour cream

¼ lb. Raisins                         ½ teaspoon each of nutmeg, cinnamon, cloves, allspice, vanilla, & lemon extract

1/3 pound citron                   1-teaspoon soda                  about 1 ½ cup flour             ¼ lb. Candies pineapple


Combine all in a manner and bake 1 hour slowly. Frost with chocolate or white boiled icing.


Raisin Water Cake


1 cp. Raisins and 2 cps. Water (boiled down to 1 cup)                  2 tablespoons of butter

1 cup sugar           1/3 teaspoon cloves            1/3 tsp. Salt           1 egg

½ teaspoon cloves, cinnamon, nutmeg, and soda                         1-teaspoon vanilla

1-½ cups flour                      1 cup of pineapple, citron, glazed cherries, and nuts.

Cream butter, sugar, and egg. Add raisin water. Stir dry ingredients including soda. Mix all together. Add 1 cup of candied fruit and chopped nuts. Bake in a slow oven at 300 degrees for 2 hours or more. Makes 2 small loafs.

Whipped cream cake

3 egg whites                          2 cups cake flour                  1-cup whipping cream         1 ½ cup sugar

½ cup cold water                  3 teaspoons baking powder                               1 tsp. Almond flavoring

1/8-teaspoon salt

Beat egg whites until stiff. Whip the cream until stiff and gently fold into the egg whites. Gradually fold in the cold water, to which the flavoring has been added. Sift the flour once before measuring. Mix and sift the flour, sugar, baking powder and salt together, and fold into the mixture. Pour into greased and floured layer pans and bake. Bake 30-35 minutes in moderate oven at 325 degrees. Size of pan is two 8-inch layers. Spread with your favorite icing, decorate with candied pineapple.

Applesauce Cake

3 cup sugar           1 tsp. Cloves         1 ½ cup shortening              1 ½ tsp nutmeg                     1 tsp. Salt

4 tsp. Cocoa          3 tsp. Cinnamon   3 tsp. Soda                            ¼ cup cold-water                 6 cup flour

3 cups unsweetened applesauce       1-pkg. Raisins                       1 pkg. Chopped nuts

Pkg. Gum drops (chopped)

Fruitcake mixes if you like.

Cream together sugar, shortening, and salt. Add cinnamon, cloves, nutmeg, and cocoa. Cream well. Stir soda into cold water and add applesauce. (Let it foam) Add remaining ingredients. Mix in flours (a little more ifs needed) then adds the raisins, nuts, and gumdrops and fruitcake mix. Bake in 3 large loaf tins at 375 degrees for 1-½ hours.

Pumpkin Pie Cake

Lorraine Conger

Make pumpkin pie filling as directed on the can. Pour into buttered cake pan (13-15” size). Sprinkle white or yellow cake mix over the pie filling. Tap down into the filling and mix only with a little of the cake mix showing. Grate a ½ cube of butter or margarine on top and add ½ cup of nuts if desired and sprinkle over the top..           Bake @ 350 degrees for 50-60 minutes.

*****    Large cake-large can of pumpkin—-small cake-use ½ cake mix. Serve with whip cream.

                                                Lemon Sheet Cake

  • 1 pkg. Lemon cake mix
  • 4 eggs
  • 1 can lemon pie filling

Beat eggs and cake mix until blended. Fold in pie filling and spread in a 15”x10”x1” baking pan. Bake 15-20 minutes or until toothpick comes out clean.   Cool on rack.

Icing: Cream cheese, butter and powdered sugar until smooth and add vanilla.

30-35 servings


Texas Sheet Cake

Lorraine Conger


1 c. butter              1 c. water               ¼ c. cocoa              2 c. flour                2 c. sugar              1 tsp. Soda

1 tsp. Salt              ½ c. sour cream


Bring butter, water, and cocoa to a boil and remove from heat. Combine flour sugar, soda, and salt and add to cocoa mixture. Stir in sour cream and pour into a greased pan. (15”x10”x1” size) Bake @ 350 degrees for 20—25 minutes. 

Icing: ½ c. melted butter, ¼ c. +2 T. milk, and 3T. Cocoa. Bring to a boil and remove from heat. Wisk in 3-¾ c. confectioners sugar and vanilla until smooth. Pour over warm cake. Cool. 15 servings


Best Ever Chocolate Cake (no eggs)

Lorraine Conger 

First row.       3c. Flour         2 c. sugar           6+1 T. cocoa         2 tsp. baking soda                1 tsp. salt              

Second row.   2 c. water         2/3 c. oil                             2 tsp. vanilla

Combine first five ingredients. Add: oil, water, vanilla, and vinegar. Beat at a low speed for 1 minute. Beat 1 minute at medium speed. Pour into 13”x9”x 2” size baking pan. Bake @ 3509 degrees for 40-45 minutes.

Frosting: 1.   Mix 1 c. cold milk and 1 pkg. Chocolate instant pudding mix. Beat in 8 oz. Cool whip (thawed) Spread over cake  

2.       Thin cream cheese with sour cream and powered sugar to make another frosting.


Cherry up-side Cake

Lorraine Conger 

1 ½ c. flour       2 tsp. baking powder     2 tsp. salt          2 c. sugar            ½ c. oil                   ½ c. milk

2 eggs               1 T. vanilla 

Mix together the first four ingredients; add milk, oil, eggs, and vanilla. Spread the pie filling in a square pan. (Dbl everything for a 15”x10”x2” pan.




                     FROSTING AND COOKIES



Boiled seven minute Frosting

1 unbeaten egg white                          3 tablespoons cold water                    4 tablespoons butter

1 teaspoon of vanilla

Place all ingredients in the top of a double boiler. Place over boiling water and beat with a mixer for seven minutes. Remove from heat and beat for one minute, add flavoring and spread. Chocolate—Add to above 1 ½ oz. Of melted unsweetened chocolate two minutes before taking from the heat.

Coffee—Use cold boiled coffee in place of water.


Plain Sugar Cookies

2 eggs, beaten      1 tsp. Baking powder           1 ¼ cup sugar       1-tsp. Soda            1-cup milk

1-cup margarine    1 tsp. Vanilla                         4 cups flour

Sift flour, salt, baking powder and soda. Add margarine and cut in as a piecrust. Add eggs, milk, vanilla and sugar. Roll out. Cut with a cookie cutter. Bake at 400 degrees for 7-8 minutes.

Elda Handy Hawker

Applesauce Oatmeal Cookies

2 cup sugar           1 cup shortening                  2 eggs                    2 cups applesauce               2 tsp. Soda

3 ½ cup flour         2 tsp. Vanilla                         ½ bag chocolate chips        1 tsp. Salt

1-cup quick cooking oatmeal             2-cup nuts chopped

Cream shortening and sugar together. Add eggs and beat till smooth. Add soda mixture to applesauce, mixing well. Add oatmeal, raisins and nuts and chips. Drop onto a greased cookie sheet and bake at 425 degrees for 10 minutes or until browned.

This recipe was sent to Lydia Crist and Jean Shelton from their sister Elda, May 4, 1963.

Raisin Ribbon Bars

½ cup butter or margarine                  1 cup chopped walnuts                       2/3 cup packed brown sugar

½ cup flour                                            1-cup raisins                                         ½ cup preserves, any flavor

1 ½ cup of oats

Heat oven to 375 degrees. Beat together butter and brown sugar, Stir in the flour, oats, and walnuts. Reserve 1 cup for topping. Press extra oat mixture into lightly greased 8-inch square pan. Combine raisins and jam. Spread to within ½ inch of edges. Sprinkle with reserved oat mixture, press lightly. Bake for 25 minutes. Makes 20 bars.


ZiZi Bar Cookies

½ cup white sugar               ½ cup brown sugar              2 eggs                    ½ cup oil

2 cups flour                           ¾ tsp. Cinnamon                  3 oz. Chocolate chips

1/3 cup chopped nuts                         1/3 cup flaked coconut                        ¾ tsp. Baking soda

In a bowl, mix the first five ingredients; add flour, baking soda and cinnamon. Mix well. Add nuts, chips and coconut. Roll on floured board, divide dough in half and make two logs. Place on greased baking sheets in 350degrees oven for 20-25 minutes. Slice when cool. Store in airtight container.

Kim Bentley

Peanut Butter Cookies

1 ½ cup sugar                       3 cups flour                           1 ½ baking powder              2 sticks soft butter

1 large egg                             1 cup peanut butter (soft)                   1 pkg. Chocolate chips or raisins

1 cup chopped nuts.

Mix all ingredients together and drop by tablespoon on to cookie sheet.



Chocolate Chip Cookies

2 cups flour                           1 tsp. Each of baking soda and salt                  1-cup soft butter or margarine

1 ½ cup sugar                       1-egg                      1 tsp. Vanilla         1 pkg. Chocolate chips (12 oz)

1 cup chopped nuts.

Mix flour, baking soda and salt, set aside. In large bowl, cream butter until fluffy. Gradually beat in sugar until light, beat egg and vanilla until blended and fluffy. Stir in flour mixture, choc. Chips and nuts and mix well. Shape into 2” balls and place on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes,



Lemon Bars

1 cup butter (2 cubes)                         2 cups flour                           ½ cup powdered sugar

Mix together well and press in 9 x 13 pan. Bake at 350 degrees until lightly browned. Cool crust and bake at 350 degrees.

Filing:     4 beaten eggs       2 cups sugar         ½ cup flour            1/3 cup lemon juice

Combine flour and sugar; mix in eggs, lemon juice. Pour into slightly 25 minutes until set..




Walnut Pumpkin Pie

1 (6oz) Ready made graham cracker pie crust                                  1 (15oz) can pumpkin

1 (14oz) can sweetened condensed milk (not evaporated)                            1 egg

1 ¼ teaspoon ground cinnamon                                                                        ½ teaspoon each ground cinnamon,

¼ cup packed brown sugar                                                                                                ginger, nutmeg, and salt

2 tablespoons flour                              2-tablespoon cold margarine              ¾ cup chopped walnuts


Heat oven to 425 degrees. Combine pumpkin, sweetened condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg, and salt; mix well. Pour into crust. Bake 15 minutes; remove pie, Reduce heat to 350 degrees. Combine sugar, flour and remaining ½ teaspoon cinnamon, cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350 degrees or until knife inserted comes out clean. Makes 1 pie.


Ann Hawker Barker

Raisin Cream Pie

(Use either sweet or sour cream)

1-cup cream           2 egg yolks or 1 whole egg 1-cup raisins         2/3 cup sugar        1 TBSP flour

1 tsp. Vanilla                         1 TBSP cornstarch

Boil raisins and sugar in enough water to keep from burning. Boil until raisins are soft. Add egg yolks, cream and flour and cornstarch. Stir well and add to raisins when thick. Remove from heat. Add vanilla. Can cool first or put in baked crust. Beat 2 egg whites until stiff adding 2 TBSP sugar, put over top of pie and bake until golden brown.


Aunt Pat’s Perfect Pie

Huckleberry Pie 

Prepare pastry for 2 crusts

Combine the following:

4 cups fresh huckleberries                  ¾-1 cup sugar                       3 Tbsp flour                          dash salt

½ tsp. Grated lemon peel                    ½ tsp. Cinnamon or nutmeg

Line 9-inch pie plate with pastry. Fill. Sprinkle with 1 tsp. Lemon juice. Dot with butter. Adjust top crust, cutting slits for steam to escape. Seal. Bake at 400 degrees for 35-35 minutes. Serve warm


Jean Hawker Shelton

Impossible Pie

Put into a blender and blend for 10 seconds:

1-cup sugar           4 eggs                    2 cups milk            ½ cup flour            1-cup coconut      2 tsp. Vanilla

1/3 cup butter

Pour into a ten inch well oiled pie pan. Bake 40 minutes at 350 degrees. You can add nuts and raisins if you want. This one makes its own crust as it bakes. 

Ann Hawker Barker                                                               

Strawberry Rhubarb Pie

1 ¼ cup sugar       2 cups diced rhubarb          5 Tbsp. Flour        2 cups strawberries              1Tbsp butter

Dash of salt

Combine sugar, flour and salt. Add rhubarb and strawberries and toss lightly. Turn into pastry shell. Dot fruit with butter. Make a lattice top pastry top. Bake 40-50 minutes at 350-375 degrees.


Lexi Esposito

Italian Easter Pie (makes 5 pies) 


8 cups flour                           5 eggs                    1-teaspoon vanilla                               1-cup sugar

6 teaspoons baking powder                               2-teaspoon oil or butter

Mix dry ingredients together in large bowl, make a well in the middle and add eggs, vanilla, and milk. If the mixture after mixing together seems to be to dry to make a piecrust, add a little more milk. Separate crust into 5 pieces. Cover them in between rolling and shaping them so the remaining crusts will not dry out. Roll and shape into pie tins.


! container of Ricotta cheese (3 pounds)         1 ½ cup sugar                       3 teaspoons of vanilla

5 small eggs or 4 large eggs               2 (whiskey glass of cherry brandy

Sprinkle of cinnamon

Mix all ingredients together. Mixer seems to work the best. Pour ingredients into pie shell and sprinkle with cinnamon. Bake at 350 degrees for 1 hour. Cool before serving.

 Lorraine Conger

Strawberry Pie                                                                                (small pie)

Glaze: 1 sm. pkg. Raspberry Jell-O                2 c. water                               2 T. cornstarch                    ½ c. sugar

(large pie)

1 pkg. large raspberry Jell-O          3 c. water               4 T corn starch    ¾ sugar

Mix first 3 ingredients into a saucepan and bring t a boil, stirring frequently until liquid is clear. Cool completely; mix in sliced or whole   strawberries. Pile high in a graham cracker crust or your favorite crust of choice. Chill and serve.




Lorraine Conger

Baking Powder Biscuits

2 cups flour                                           4 teaspoons baking powder                               ½ teaspoon salt

2 tablespoons shortening (3-4 tablespoons, if a shorter biscuit is desired)

¾ cup milk, or mixture of half milk and half water.

Measure sifted flour, baking powder and salt into sifter. Stir into mixing bowl. Using steel fork, mix shortening lightly and thoroughly with sifted dry ingredients. Add milk slowly, using just enough to make soft dough. Mix lightly with fork. Toss dough onto lightly floured board. Pat dough out lightly with hands to about ½ inch thick. Cut out with biscuit cutter, which has been dipped in flour. Place on greased pan, far apart if a crusty biscuit is desired, close together if you prefer a thicker, soft biscuit. Bake at 475 degrees about 12 minutes. Makes 14 biscuits.


Mother’s Rolls

2 pkgs active dry yeast                       1-cup warm water                 1/3-cup cup sugar                                2 tsp. Salt

1/3 cup shortening, melted and cooled            1 egg beaten         1 ½ cup warm milk

7- 7 ½ cups all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, and egg milk and 3 cups flour. Stir until the mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form soft dough. Tour onto a lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubles, about 1 hour. Punch dough down. Turn on to a lightly floured surface and roll into large oval. Using a biscuit cutter cut into circles. Dip each circle into melted butter and fold in half. Place on greased pan and allow rising until almost double. Bake at 375 degrees for 12-15 minutes or until golden brown. 


Aunt Glenys’ Banana Bread

Cream together:

¼ cup shortening                 2 eggs                    1-cup sugar                           2 large smashed bananas

Sift together and add to above:

2 cups flour                           pinch of salt          1-teaspoon soda


1 teaspoon vanilla                1 cup chopped nuts             4 Tbsp. Buttermilk or sour milk

2 egg whites, stiffly beaten and folded in.


Bake 45 minutes at 350 degrees.






Roast Pork

4-6 lb. Pork Loin                   1 tsp. Salt               1 tsp. Pepper         1 tsp. Seasoning Salt           1/4tsp.Garlic

¼ tsp Celery Seed                                1 med. Onion

Sprinkle seasonings over both sides of roast. Place roast, fat side up on the rack in a roasting pan. Add 1 inch of water to pan. Place in a pre-heated 325 degrees oven and roast for 30 minutes per pound of roast. After cooking, the remaining juices can be used to make pan gravy.


Meat Loaf

2/3 cup dry Bread Crumbs                  1 cup milk              2 medium eggs                      1 ½ lb. Ground Beef

¼ cup chopped onions                       1 ½ tsp Salt           ½ tsp. Sage                           3 Tbsp. Brown Sugar

4 Tbsp. Catsup                                     1 tsp. Nutmeg       1 tsp. Dry Mustard

Soak breadcrumbs in milk. Add eggs, meat, onion and seasonings. Pack in a loaf pan. Combine brown sugar with catsup, nutmeg and mustard. Pour over meat and Bake at 350 degrees for one hour.


Swiss Steak

¼ cup white flour                 ½ tsp. Salt             ¼ tsp. Pepper        2 Tbsp. Butter       2 lb. Round Steak

1-8 oz. Can tomato               ½ cup minced onion            ¼ cup minced green pepper

Combine the flour, salt, and pepper. Sprinkle half the mixture on one side of the round steak and pound on. Repeat for the other side, cut meat into pieces. Melt butter in skillet and brown meat. Cover tightly and simmer 1 hour. Add water if necessary. Combine remaining ingredients and pour over meat. Cover and simmer 30 minutes or until tender.


Country Fried Steak

4-5 oz. Beef Cube Steaks                     2 Cups flour          2 whole eggs, beaten           1 Tbsp. Milk

1 Cup Cooking oil                                1 tsp. Salt               ½ tsp. Pepper

Combine flour and seasoning in a shallow pan. Combine eggs and milk in another shallow pan. Press flour into meat then dip meat into egg/milk mix. Press meat into flour mix again and then place meat into hot cooking oil. Cook meat until done.