Red Velvet Cake
Legacy of Alice DeLuca nee Held
Grandview, Indiana
1 cup shortening
1 cup sugar
1 teaspoon vanilla
2 eggs
2 Tablespoons cocoa
2 oz. red food coloring
2 cups flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon vinegar
1 teaspoon soda
Directions:
Cream sugar, and shortening.
Add eggs, vanilla and salt.
Mix cocoa and coloring as paste and add it to mixture.
Add flour and buttermilk alternately.
Make paste of vinegar and soda. Add this last and only stir. Do not mix any more.
Bake at 350 degrees for 30 minutes.
Peanut Butter Balls (or Bars)
Legacy of Helen Held Nee Parker
Newtonville, Indiana
1 2/3 Cups Graham cracker crumbs or 1 sleeve of graham crackers, crumbled
Scant 2 cups Confectioners sugar
1 cup peanut butter
1 cup butter or margarine (2 sticks)
6 to 12 ounces semisweet chocolate chips
Directions:
Combine graham-cracker crumbs and sugar.
In saucepan melt peanut butter and butter together.
Stir into crumb mixture, blending thoroughly.
Either form dough into 1-inch balls and chill, OR press evenly into 13 x 9 inch pan.
Melt 6 ounces of chocolate and coat chilled balls, placing on waxed paper to harden, OR spread on top of mixture in pan. (You will need the second 6 ounces of chocolate for coating the balls.)
When chocolate topping has hardened, cut into 1-inch bars. Store either bars or balls tightly covered or freeze.
Yield: 7 to 8 dozen.
Cherry Pudding
Legacy of Lizzie Fink Long Hostetter (1881-1961)
N Annville, PA
1 pt cherries
1 cup sugar
2 cup flour
1 egg
Pinch of salt
1 c Sweet milk
2 tea spoons baking powder
Directions:
No directions were given with this recipe. However, you might try cooking the ingredients until thick, and then refrigerate.
Snowball
Legacy of Verna Wike nee Hostetter (1925-2000)
1 cup powdered sugar
1 teaspoon salt
1 cup butter or margarine
1 teaspoon vanilla
2 cups sifted all-purpose flour
cup chopped pecans
Directions:
Cream butter, sugar, and salt thoroughly in small mixing bowl. Add extract.
Gradually stir flour into creamed ingredients.
Work nuts into dough.
Chill well.
Form into 1 inch balls.
Place on ungreased cookie sheet. Bake in hot oven - 400 degrees, 10 12 minutes until set but not brown.
Roll in powdered sugar immediately. Cool on rack. Roll in sugar again.
Store in Airtight Container.
Yield 5 dozen.
Corn Salad
Legacy of Marion Hostetter nee Leedom
South Bend, Indiana
1 dozen ears of corn
2 small heads cabbage
2 onions
1 tsp. Pepper
2 tsp. mustard seed
2 tsp. Salt
1 lb. Sugar
3 peppers
1 pint celery
2 qts. vinegar or 1 qt. vinegar and 1 qt. water, depending on taste
Directions:
Boil ten minutes.
Use this recipe when produce is in season.
Pumpkin Nut Bread
Legacy of Eldena Street
Birdseye, Indiana
3 cups sugar
4 eggs
1 cup Wesson oil
1 tsp soda
1 can pumpkin
3 cups flour
1 tsp baking powder
2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 cup nuts
1 cup hot water
Directions:
Combine sugar, oil & eggs.
Add pumpkin & mix well.
Sift together dry ingredients.
Add to pumpkin mixture.
Add water and nuts (and 1 cup raisins if you like)
Mix well.
Grease and flour 4 - 1 lb coffee cans.
Fill about half full and bake 1 hr at 350 degrees.
Baked Macaroni
Legacy of Helen Drozda nee Mihu
Campbell, Ohio
Cook 1 lb elbow macaroni
Mix and pour over cooked macaroni:
1 lb cottage cheese
1 egg beaten
1 c milk
salt & pepper to taste
Directions:
Put into casserole, then pour 1 tbsp melted butter over top.
Add buttered bread crumbs & bake 1 hurr at 350 degrees
No Bake Cookies
Legacy of Beatrice Perkins nee Ditzer (6/23/1904 - 1/29/1986)
2 cups sugar
1/3 cup cocoa
1 cup milk
1 stick of butter
1 tsp vanilla
Directions:
Cook until comes to a good boil. Then add:
1 cup peanut butter
3 cups of oats
a pinch of salt
Beat until thick enough to drop from spoon on wax paper. Then eat.
U S Legacies Magazine February 2005
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