Recipe below is a great example to read thoroughly before starting.
Caramel Pie will make 2 large pies.
Legacy of Mildred Louise Craig/nee Lewis
Born Ocotober 16, 1876 in Ripley Tennessee
Died November 5, 1963
Most of her adult life was spent on Island 35, better known as Reverie Tenn.
Contrbutor: Grand daughter Mildred C. Sanders/nee Prentice who reports,
Grandmother took recipe from newspaper called The Covington Leader in 1899
In a heavy sauce pan, put ½ cup sugar, let it dissolve until caramelized…it will get dark in color.. just don’t burn it…if the mixture becomes harden..not to worry it will dissolve..
In a large bowl add:
3 cups granulated sugar
1 cup flour
½ tsp salt
½ tsp baking powder
Mix thoroughly.
in another bowl…separate 6 large eggs.
Put whites in a cool place to chill, until ready to use to make them into meringue.
Beat the egg yolks and add 4 cups cold milk.
Using a whisk, mix milk and eggs to the dry ingredients.
When the caramelized sugar is brown (not burned)), pour in liquid, stirring constantly until it becomes very thick. The caramelized sugar will melt in the cooking mixture..Set aside for a few minutes..adding 1 tbs vanilla extract.
Pour mixture into two nine inch precooked pie shells. When the mixture is completely cool…beat the egg whites making the meringue…when the egg whites are stiff…gradually add ½ cup sugar to it..plus 1 tbs vanilla.
Cream of tartar is optional …in making meringue…it helps the meringue to stiffen. Spoon the meringue over the pies…bake in 400 degree oven until meringue is golden brown…remove from oven and cool..at room temperature… It is best served at room temperature …
Mrs. Ed Moyers Sugar Cake
Legacy of: Sally Moyer nee Hostetter
From Lebanon County, PA
Born 1879 date of death unknown
3 cups sugar
1 scant cup butter & lard
1 cup thick milk
2 eggs
1 tea spoon soda
a little baking power
5 cups flour
Original recipe has no instructions.
My directions would be:
Sift soda, baking powder and flour (set aside) (a little baking powder would be 1/8 teaspoon or less)
Cream sugar, butter and Crisco shortening (2 minutes electric mixer medium speed)
Add eggs beat (3 minutes electric mixer medium speed)
Add milk and flour mixture mix until well blended. (3 minutes low speed medium speed)
Pour in to (3) 9 inch or 1 tube pan.
Bake at 350 until toothpick inserted comes out clean.
Mom Straessle’s Sugar Cookies
Recipe handed down by Elizabeth Straessle
Born Sept. 23,1910 in Arkansas still living
Submitted by Michael Straessle
2 sticks bitter (2 sticks butter)
1 2 cups sugar
3 eggs
2 tsp soda
2 tblsp milk (tablespoons)
4 cups flour
3 tsp salt
1 tsp baking powder
1 tsp vanilla
Cream butter, sugar, and eggs.
Dissolve the soda in the milk.
Sift together the flour, salt, and baking power.
Stir into the softened mixture, a little at a time.
Add the vanilla and the soda, milk mixture.
Add enough of the flour to make medium stiff dough.
Roll out and cut into cookies. Place on baking sheet and bake at 375 degrees for ten minutes or until light brown.
Makes 4 to 6 dozen cookies.
To adapt this for modern use.
Cream butter, sugar (about 2 minutes medium speed electric mixer)
Add eggs (beat 2 minutes medium speed electric mixer)
Dissolve the soda in milk. (I am unsure about 2 tablespoons milk) More could be added if mixture is too thick.
Add vanilla to soda and milk.
Add milk mixture to egg, sugar, butter mixture.
Sift together flour, salt and baking powder.
Stir enough flour mixture (using spoon) small amount at the time. Making thick dough.
Roll out on floured sheet. Cut into cookies.
Place on baking sheet.
Bake at 375 degrees, 10 minutes or until light brown.
Chess Pie
Legacy of Margaret Straka nee Dillman
1 c melted butter
3 eggs
1 c sugar
1 t cornmeal
1 T lemon juice
1 t vinegar
1 t vanilla
1 t salt
9 inch pie shell
Directions:
Mix all ingredients very well and pour into 9 inch pie shell.
Bake at 350 for one hour until glassy.
If top browns too quickly, cover with inverted pie pan and continue.
Baked Beans
Legacy of Helen Drozda nee Mihu
Campbell, Ohio
1 large can Campbells pork & beans
1 onion chopped
bottle ketchup
1 tsp instant coffee
1 c brown sugar
pinch garlic salt
Directions:
Mix all ingredients. Add bacon strips on top & bake 350 30 to 40 min.
Chicken Strata
Legacy of Beth Bowen
8 slices of bread, broken
2 cups cooked chicken
1 cup chopped celery
1 cup onions
1 cup mayonnaise
1 cup green pepper
1 cup cheddar cheese, sharp
Directions:
Mix all together and divide between two buttered casserole dishes.
Let stand over night.
Just before baking, spread 1 can mushroom soup.
Beat 2 eggs and 1 cups of milk and pour over casserole.
Sprinkle more cheese on top.
Bake until silver knife inserted in center comes clean, about 1 hour at 350 degrees.
Salmon Patties
Legacy of Franklin T. Wike, Jr
2 cans salmon
2 eggs
1 cup corn flake crumbs
2 slices onion, chopped
1 teaspoon minced garlic
salt and pepper to taste
Directions:
Mix salmon, eggs, onion, garlic, salt and pepper together, by hand and shape into patties.
Coat with crumbs and cook slowly over medium flame in cast iron skillet coated with vegetable oil or olive oil. Turn frequently until brown on both sides.
Fruit Scones
Legacy of Harry Putnam Blagbrough (1925-1989)
Submitted by Heather Stergas
2 cups flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup cold butter
1 egg
1/3 cup milk
9 ounces mincemeat
Directions:
Preheat oven to 400 degrees.
In large bowl combine flour, sugar, baking powder and salt.
Cut in butter until crumbly.
Stir in egg, milk and mincemeat. Mix well.
On floured surface, knead dough lightly, ten times.
Roll out inch thickness.
Cut into 2-inch circles.
Place I inch apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until golden.
Serve warm. Makes 1 dozen scones.
Published U S Legacies February 2003 & 2005
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