recipes

• Preheat oven to 450°.
• With your fingers or a fork, mix together all of the crumb ingredients until coarse crumbs form; set aside.

Make the syrup:

• In a heatproof saucepan or mixing bowl, stir to dissolve the baking soda in the molasses; add the boiling water, salt, and spices and stir well.
• Pour one-third of the syrup into the bottom of the pie shell; add a third of the crumbs; repeat these layers twice more, ending with the crumbs.
• Place the pie into the oven and immediately turn down heat to 350°.
• Bake for 30-35 minutes or until the crumbs and crust are golden.

• Pour milk into an earthenware bowl or other nonreactive container; let stand in a warm place until thick and sour.
• (I put it in my oven with the oven light on. )
• When the milk has soured and is quite thick, pour boiling water over it.
• Let the mixture stand for several minutes and then pour into a large cheesecloth bag (use double layers); drain overnight or for about 12 hours.
• Beat well, adding milk, cream, and salt.
• The cheese should end up the consistency of thick apple butter.

• In a large mixing bowl, beat the butter until light and smooth.
• Add ½ cup powdered sugar and vanilla and beat well again.
• Add flour and mix until blended; stir in nuts.
• Shape the dough into a flattened ball.
• Wrap tightly in plastic wrap and refrigerate until cold.
• Line cookie sheets with parchment paper.
• Shape dough into 1-inch balls and place on the prepared cookie sheets.
• Bake at 325° for 20 minutes, or until golden brown and baked through.
• While the first batch of cookies is baking, sift ¼ cup powdered sugar into a bowl.
• When the cookies are removed from the oven and while still warm, roll them in the powdered sugar and cool on wire rack.

• In a large mixing bowl, sift together 4 cups of the flour, salt, granulated sugar, baking soda, and cream of tartar.
• Cut in lard and butter until mixture resembles coarse crumbs.
• Add 1 well-beaten egg, milk, and water and mix to form a soft dough.
• In another bowl, mix together 1 beaten egg, brown sugar, and ½ cup flour.
• Roll dough to ½-inch thickness and spread with the brown sugar mixture.
• Roll up jelly-roll style and cut into inch-thick slices.
• Place slices 2 inches apart on greased baking sheets.
• Bake at 375° for 8 to 10 minutes.

• Mix together the sugar, oil, and eggs.
• Add pumpkin and stir to mix.
• Add the dry ingredients and the water and stir just until mixed.
• Pour batter into two greased and floured loaf pans and bake at 350° for 1 hour.

• In a large mixing bowl stir together the mashed potatoes and beaten eggs.
• In a large saucepan, melt the butter; sauté the onion and celery.
• Add the bread cubes and toast for several minutes, carefully and constantly stirring.
• Remove from the heat, and add the parsley and salt and pepper.
• Combine the bread mixture with the mashed potato mixture and mix thoroughly.
• Spread in a large, greased roasting pan; sprinkle with paprika and pats of butter if desired.
• Bake at 350° for 1 hour, or until the stuffing is baked through and the top is golden.

• Bring water to a boil; remove from heat.
• Add the Jell-O and stir until dissolved.
• Add the pudding and stir thoroughly.
• Cool until thickened slightly; add the mandarin oranges and whipped cream and stir to mix well.
• Refrigerate until fully set.

• In a large pot, add beef cubes and enough water to cover.
• Season with a bit of salt and pepper and boil beef until tender; add more water if necessary—don’t boil dry.
• When meat is tender, remove from broth and set aside for now.
• Peel and cut potatoes and onions; set aside for now.
• For the pot pie dough: Add a pinch of salt to 2 cups flour.
• Add 1 beaten egg and enough flour to make a stiff dough.
• Roll out dough as thin as possible on a floured surface and then cut into 2-inch squares.
• Now assemble the pot pie: Into the hot broth, make layers of potatoes, onions, parsley and pot pie squares.
• Repeat layers, ending with pot pie squares on top.
• Cover the pot and simmer for 20 minutes; don’t lift cover!
• After the pot-pie is cooked, return the meat to the pot and cook on low just until the meat is heated through.

• 4 T.
• butter
• 4 T.
• flour
• 1 cup milk
• 2 cups chicken broth
• 2 cups cooked, diced chicken
• 2 cups uncooked egg noodles
• 1 cup cheddar cheese, shredded
• Cracker crumbs, bread crumbs, or crushed potato chips

• In a mixing bowl, stir together the flour and salt.
• Make a well in the center and pour the warm water into the well.
• Using a fork, incorporate the flour into the water.
• Keep mixing until a ball forms.
• Turn out the ball of dough (it will be sticky) onto a floured surface and knead gently for 10 minutes.
• Use more flour to keep the dough from sticking, but try to use as little as possible.
• If the dough becomes too dry, sprinkle on a few drops of warm water and keep kneading.
• Wrap the dough in plastic wrap and let it rest for 20 minutes; then set the ball of dough, still tightly wrapped, into the refrigerator for 30 minutes.
• Tear or cut the dough into 4 equal pieces and work with one piece at a time, keeping the others wrapped and in the refrigerator so they don’t dry out.
• On a lightly floured surface, roll the dough out and cut into noodles.
• To cook the pasta, drop noodles into boiling, salted water and cook for about 3-5 minutes or until done.