Janice's Recipes - tried and true

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Nellie’s Baking powder Biscuits
What would breakfast at Mother’s house be with out her biscuits. Pretty much each day we would have biscuits and that was something we were just use to. Did not really consider it a treat in those days until after we where all married and then went back home for a visit and that was when we really appreciated Mother’s biscuits. My favorite was the biscuits and the either Karo Syrup or Sorghum either one was fine with me. I would also use her biscuits to dip in coffee when she would let us have some. Do that even today. Now most of the rest of the kids like Biscuits and Gravy because Mother made the best gravy but in my opinion gravy belongs on mashed potatoes. (Smile)
Mother’s Simple but delicious Biscuit recipe
A couple of cups of sifted white flour (you must understand she did not measure)
I would say 3 teaspoons of baking powder
3/4 cup cold milk
4 large Tablespoons solid shortening (she used Mrs. Tuckers but Crisco is what I use today)
she would cut the shortening in the flour and baking powder and a pinch or two of salt then add the milk and stir together and turn on a floured board and don’t do to much handling of the dough or your biscuits would be tough and that would not be Nellie’s biscuits. Bake at 450 degrees until golden brown and that would be about 12 minutes.
Biscuits from Heaven

Nellie’s Pecan Pie
Of course I guess pretty much everyone can make a pecan pie if you can read the label
on the Karo Syrup bottle but not everyone could make it like my mother. She would
always double the recipe to make two pies. One would not even give us all a piece
when you have eight kids and two adults and anyone else that might be there for any
given meal. (Yum)
Recipe for one pie:
3 large slightly beaten eggs
2 Tablespoons melted butter
1 cup white corn syrup (Karo)
(over the years she started using ½ white and ½ dark Karo)
1 teaspoon real vanilla
1 ½ cups pecans chopped
Mix all above together and pour into a unbaked pie shell and bake for 50 to 55 minutes
preheat the oven to 350 degrees
Nobody in this world made a pecan pie like our mother did. Such good memories.


Fresh Apple Cake
Mary Frances (McConnell) Holbrook
1 cup oil
3 cups flour sifted
2 cups sugar
3 eggs
2 Tablespoons Vanilla
3 cups Apples Diced Very Fine
½ teaspoon salt
1 Tablespoon Baking Soda
2 Tablespoons Cinnamon
1 Cup Very Finely Chopped Pecans
Grease and flour cake pans.
Mix all the above and bake at 375 degree for 1 hour
Aunt Mary did not measure exact and baked like most women in those days with a pinch of this
and pinch of that but this is as near as we could get to the recipe. At Christmas time she would
add candied fruit to make it a Christmas Fruit Cake.
Note: As a little girl I had this cake many times at Aunt Mary’s house.


I found this recipe folded up in one of Aunt Arlie’s photo album. It was a hand written recipe and finding it like that was such a memory that I cherish. So I decided to include it in this book. It sounds like a recipe she would
have made to take to one of the many Church functions over the years.
Friendship Cake
Arlie (Ward) Logan (my great aunt - my little grandmother Rosa's sister.
2 sticks of oleo
2 cups sugar (Cream together oleo and sugar)
6 eggs ( add eggs one at a time)
½ cup milk (alternate milk and crumb mixture)
crumb mixture:
1 large package coconut
1 cup pecans
1 12 oz pkg Vanilla Wafers (crushed fine)

Bake in a greased and floured angel food or bundt pan.
Bake for 1 ½ to 2 hours at 275 degree


Apricot Squares I found this recipe in a book I bought years ago when I lived in Colorado Springs, Colorado.

(first)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 cup butter or margarine
1 egg beaten
3 to 4 Tablespoons mik
2/3 cup preserves apricot
(second)
1 cup sugar
1/4 cup melted butter or margarine
1 egg beaten
1 teaspoon vanilla extract
1 1/2 cup chopped pecans
1 cup flaked coconut (I actually dont like touse oatmeal instead)
but the recipe calls for it so if you want then add it.

Preheat oven to 350 degree and grease a 9x9x2 inch baking pan
in a medium bowl, mix flour and baking powder. With a pastry blender or two knives cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs. Stir in beaten egg and milk until flour mixture is moistened. Press dough into baking pan spread with the apricot preserves to within 1/2 inch of edge.

then
in a medium bowl stir sugar, melted butter or margarine, 1 egg and vanilla untim well blended. Stir nuts and coconut. Spread over apricot layer in pan. I use oatmeal instead of the coconut.

Bake for 35 to 45 minutes or until top is golden brown. Cool on a wire raack. Chill before cutting into squares and this makes about 5 dozen




Old Fashion Cake Doughnuts Recipe used by Mother when I was a little girl. This recipe came from the Hobart Anniversary Cook Book 1902 - 1982 edition) I still have parts of this book.
I have used it for years.

2 eggs
1 cup white sugar
1 cup whole milk(sweet milk is what it was called)
4 cups of sifted flour (double sift makes lighter doughnuts)
1/4 cup melted shortening ( I use Solid Crisco Mother used Mrs Tuckers Shortening)
3 teaspoons Baking Powder
1/4 teaspoon nutmeg
½ teaspoon Salt
1 teaspoon of real vanilla (none of that imitation stuff)
Beat egg yolks until lemon colored. Add the sugar, small amounts at a time, you then add the milk. Mix all the dry ingredients and add one half to the egg mixture. You then add the melted shortening and remainder of dry ingredients. You beat the egg whites in a bowl until they hold a stiff peak but not dry. You then fold in the egg whites to the batter. This is a lot of steps but it does make a difference in how light your doughnuts turn out. At this point you would roll out the dough about one half an inch thick on a well floured board and cut with a doughnut cutter. (Mother had a cookie cutter that had a whole in it which was perfect for this) You then fry them
a few at a time in deep fat that is 375 degrees. You will turn them one time while frying and then take them out and drain of a paper sack (nowadays I use paper towels) While they are still warm you put some white sugar and cinnamon in a brown paper bag and put a few at a time in and toss.’This recipe makes about 24 doughnuts and they are delicious.
When my boys were little I would make these a lot for them.



Aunt Jo is English and she met my Uncle John Clyde during the war in London. He
brought her to the states and they were married in a Triple Wedding with two of
the other Zinn brothers. (note) IN February of 1983 in California my Aunt Jo met Queen Elizabeth and I have the picture of her with the Queen. Aunt Jo was very involved with the "Daughters of the British Empire" in the states.

English Trifle (Dessert)
Josephine (Kidney) Zinn

Slice Pound Cake in bottom of a glass trifle bowl
Pour 1 cup Cream Sherry over the cake
Cover cake with fruit of choice
(Raspberries, Peaches, Strawberries whatever fruit you like
Cover fruit with prepared Jello of your choice then after it sits in ice box
cover with vanilla pudding. Top it all with whipped cream and
decorate with cherries and nuts. Chill for while in the ice box
before serving. This is a pretty dessert for the holidays especially.



Scotch Shortbread
Josephine (Kidney) Zinn

1 pound of real butter softened
2 cups of powdered sugar
4 cups of unsifted flour
Put all ingredients in a bowl and blend together and then you knead the dough
Press into an ungreased pan - not too thick - sprinkle with sugar
Bake for 1and half hour in a slow 275






Chicken Enchiladas
Janice McConnell Cowan

2 tablespoons butter or margarine
1/4 cup all purpose flour
2 1/2 cups chicken broth
1 can (4oz) green chilies divided and chopped
2 cups cooked chicken
1 cup shredded Monterrey Jack cheese
8 flour tortillas
1 cup shredded cheddar cheese
For sauce, melt butter in a saucepan stir in flour until smooth. Gradually add broth. bring to a boil, cook and stir for 2 minutes or until thickened. stir in half of the chilies

Spoon 1/3 cup chicken mixture onto each tortilla; roll up and place seam side down in an ungreased 13 X 9 inch pay. Pour the remainder of the sauce over the enchiladas. Bake uncovered at 375 degree for 15 - 18 minutes or until heated through and cheese is melted. Serves four.




Amish Homemade Root Beer
Ingredients:
2 cups white sugar
1 gallon lukewarm water
3 teaspoons root beer extract
1 teaspoon dry yeast
Mix all ingredients well and pour into jars.
Cover and set in the sun for 4 hours. Chill before serving the next day
Enjoy!!



Amish Chunky Chocolate Peanut Butter Cookies
Ingredients:
3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8oz) chocolate candy bar, chopped in chunks

Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded Tablespoons of dough onto ungreased cookie sheet. Bake 10 - 12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet. Makes four dozen cookies.




Amish Lemon Sponge Cake
Ingredients:
1 cup sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold water
2 teaspoons grated lemon rind
2 egg yolks, beaten
3/4 cup plus 2 Tablespoons white sugar
egg whites beaten
1 teaspoon lemon juice

Preheat oven to 350 degrees. Sift the flour baking powder, and salt together four times. (secret to this cake being light) In a separate bowl, add the water and lemon rind to the egg yolks and beating after each additions. Then add the sifted ingredients,slowly stirring to blend them in. In a separate bowl, beat two egg whites until they form a soft peaks, then add the lemon juice and 2 Tablespoons of sugar, beating until they are well blended. Fold this mixture into the rest of the batter, and pour into an ungreased tube pan. Bake for 1 hour. Remove from oven. Turn pan upside-down over the neck of a funnel or bottle. Cool thoroughly then remove from the pan and ENJOY!!



From Heaven Key Lime Pie
Joan's recipe

In large bowl put 1 small pkg of lime jello and desolve it with 1/4 cup warm to hot water
Let this cool some then you add 2 cartons of lime yogurt
Whip this with a wire whip not the mixture
Add one full 8 oz carton of Cool Whip and fold in
Put this in a Graham Cracker crust and cool in the frige for
at least four hours.
This pie is so light and fluffy.
You can also change it up using what flavor that you might like.
I have made Key Lime and than a Lemon both were really good.
My card player group loved them
Janice McConnell Cowan 8-2011