Earthquake Cake
Legacy of Polly Mazariegos nee Wagaman
1 cup coconut
1 cup chopped nuts
1 box chocolate cake mix
1 8 oz package cream cheese
1 cup margarine or butter – 1 stick
1 teaspoon vanilla
2 cups powdered sugar
¾ cup chocolate chips
Grease a 9 x 13 inch pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. In separate bowl, mix together the cream cheese, butter, sugar and vanilla. Mix well and drop by spoonfuls over batter. Sprinkle with the chocolate chips. Bake at 350 degrees for 50 minutes.
While the cake is baking, the cream cheese mixture sinks into the cake, making cracks and crevices throughout; hence the name Earthquake Cake.
Tasty Cobbler
Legacy of Rae Turner
Grandview, Indiana
Melt ½ cup butter in pan in which cobbler is to be baked
Mix 1 cup sugar
1 cup milk
2 teaspoons baking powder
¼ teaspoon salt
Pour this mixture over butter, then pour sweetened fruit over batter. Bake at 350 degrees. If fresh fruit is used, be sure to cook and sweeten before adding.
Cherry Pie
Legacy of Lucy Porter
Grandview, Indiana
Combine:
2 1/2 teaspoons Minute Tapioca
1 cup sugar
½ teaspoon salt
1 Tablespoon melted butter
2 ½ cups drained canned cherries
1 cup cherry juice
Let stand 15 minutes. Line 9-inch pie pan with pastry. Fill with cherry mixture. Cover with top crust. Bake 45 minutes.
Cabbage Rolls
Legacy of Mrs. John O. Jackson
Grandview, Indiana
½ lb ground pork
½ lb ground beef
¼ teaspoon salt
¼ teaspoon pepper
¼ cup grated onion
¼ cup raw rice
1 head cabbage
1 can tomatoes
1 lb sauerkraut
3 cups boiling water
Combine beef and pork. Mix in salt, pepper and onion, raw rice and part of kraut. Shape into rolls about 2 inches long and 1 inch thick, or any size wanted. Core head of cabbage. Steam in the boiling water just until the leaves begin to wilt. Separate the leaves and wrap each meat roll in a leaf or two. Put a layer of rolls in a baking dish and cover with a layer of sauerkraut and tomatoes. Continue this process until all rolls are used up. If tomatoes are very juicy, drain off part of juice before using. Bake 1 ½ hours in 350 degree oven.
Sugar Cookies
Legacy of Emma Wike
Fredericksburg, PA
1 lb box light brown sugar
¾ cup Crisco or oleo > Cream together
1 cup buttermilk
1 teaspoon baking soda > Mix together and add to creamed Crisco and sugar mixture
½ teaspoon baking powder and enough flour to make it stiff and dry, but not too dry.
Chill in refrigerator over night. Roll out and cut with cookie cutters. Flour cutting board and cutters.
The more cookies you want, the more you double the ingredients.
Granny Burkett’s Mexican Fruit Cake
Legacy of Lela Opal Burkett nee Mathais
2 cups Flour
2 cups Sugar
2 eggs
1 teaspoon Vanilla
1 – 20 oz can pineapple and juice
2 cups chopped pecans
2 teaspoons soda
Mix and stir by hand.
Bake in 13 x 9 x 2 pan at 350 degrees 20 – 25 minutes.
Icing for above Cake
1 – 8 oz cream cheese
1 stick Oleo
2 cups powdered sugar
1 cup nuts
1 teaspoon vanilla.
Mix above ingredients. Put on cake while hot. And a little longer in the oven wouldn’t hurt ‘cause mine fell in the middle after it cooled.
DRIED CORN CASSEROLE From 112 yr old cook book
Legacy of Shirley Comstock
Delphi, Indiana
½ cup milk
2 eggs
1 cup dried sweet corn which has been soaked in a cup of hot milk
2 Tablespoons butter
2 Tablespoons sugar
1 teaspoon salt
Dash pepper
Mix all together and pour into a buttered baking dish. Bake in a moderate oven (375 degrees) for 40 minutes.
MARBLED MASH POTATOES From 112 yr old cook book
Legacy of Linda Watkins
Delphi, Indiana
2 lb sweet potatoes, peeled and chunked
2 lb white potatoes peeled and chunked
8 oz cream cheese
Cook potatoes in separate pans until soft enough to mash. Drain off the water and mash each ones adding 4 oz cream cheese to each one. Add salt and pepper to taste. Spoon potatoes, alternating each kind, into a shallow 2 ½ quart baking dish. Lightly mix with a fork. Bake in a moderate oven for 40 minutes, covered with foil.
Perfect Baked Custard
Legacy of Helen Held nee Parker
Newtonville. Indiana
6 eggs
½ to ¾ c sugar
½ t salt
4 c hot milk
2 t vanilla
Combine eggs, sugar and salt in mixing bowl. Add hot milk slowly and mix well. Stir in vanilla. Strain. Put in baking dish. Place in a pan of hot water and bake in a slow oven (325 degrees) 60 min.
Lemon Angel Cake Dessert
Legacy of Verna Wike nee Hostetter
1925-2000
Elkhart, Indiana
1 ½ cup powder sugar
½ cup butter
3 egg yokes
3 egg whites, beaten
Juice of 1 lemon
1 angel food cake broken in pieces
1 Qt. whipped cream – whipping 1 cup at a time.
Put half of cake in a greased 9-13 pan. Mix above ingredients & spread over cake pieces. Add remainder of cake pieces & refrigerate overnight. Next day, whip 1 cup cream, spread over dessert & sprinkle 1 can coconut all over.
Autum Woodland Cake
Legacy of Helen Drozda nee Mihu
Campbell, Ohio
1 cup Crisco
1 ¾ cup sugar
2 teaspoons vanilla
1 tsp salt?
4 eggs (unbeaten)
3 teaspoons baking powder
3 cups sifted flour
1 cup milk
Blend Crisco, salt & vanilla. Add sugar gradually & cream well. Add eggs one at a time, beating well after each.
Sift baking powder with flour. Add flour to creamed mixture, alternately with milk & beat until smooth.
Bake in 3 (9 inch) layer pans at 350 - 30 to 35 minutes or 25 to 30 min. for cupcakes.
Jam Cake
Legacy of Anna Beatrice Perkins nee Ditzer
Sturgis, KY
1 1/2 cups butter
2 cups sugar
3 eggs
4 cups flour
2 1/2 tea spoons baking powder
1 1/2 tea spoons cinnamon
1 1/2 tea spoons allspice
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cloves
1 cup nuts
1 cup buttermilk
2 cups blackberry jam (or whatever kind of jam you want)
Cream sugar, butter and eggs together. Then add buttermilk and spices. Add jam last. Bake at 350 degrees 35 minutes or until done.
Corn Relish
PA Dutch Cookbook
1 dozen ears corn
1 pint vinegar
1 cup sugar
1 tablespoon dry mustard
1 shredded head cabbage
2 small chopped onions
2 chopped red peppers
1 chopped green pepper
small sticks celery
Cut corn from about 1 dozen ears corn. Into large pot put 1 pint vinegar, 1 cup sugar,
1 tablespoon dry mustard. Add corn, 1 shredded head cabbage, 2 small chopped onions, 2 chopped red peppers, 1 chopped green pepper, 2 small sticks celery. Cook until tender, about 25 minutes. Jar and seal. Yield: about 4-5 quarts.
Molasses Cookies
Legacy of Elma Dawson
Grandview, IN
1 cup sugar
2/3 cup sour milk
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ cup sorghum
½ cup shortening
1 teaspoon allspice
Pinch salt
Flour enough to roll out
Cut and bake on greased cookie sheet.
U S Legacies Magazine June 2005
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