Pumpkin Pie

9 inch pastry

2 Eggs
2 Cups cooked pumpkin
or 1-16 oz canned pumpkin
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1-2/3 Cups evaporated milk
   
Heat oven to 400º








Beat eggs slightly with hand beater beat in remaining ingredients. Place pastry line pie pan on the oven rack first and then pour the filling in. Have ready a long two inch wide strip of tin foil that can be crimped around the pie crust flute to protect the crust from getting too brown. Bake 15 minutes and then reduce heat to 350º bake until knife come out clean
Note….Grandma Alice Johnson always used the same filling recipe but she would cook the mixture on top of the stove and then pour it into a baked crust.

Pioneer Pancakes

1 cup milk
2 eggs
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup wheat kernels
2 tablespoons sugar
1 teaspoon soda
4 tablespoons oil

Put milk and wheat kernels in blender. Blend on high for 4 minutes. Turn to low and add eggs, oil, and dry ingredients. Cook on grill like any other pancake.

Cinnamon Rolls

3 cups milk
3/4 cup shortening
1 cup sugar
3 eggs
10 cups flour
3 teaspoons salt
 3/4 cup warm water
3 tablespoons yeast
2 tablespoons



Cinnamon Mix water and yeast, set aside. Mix milk, shortening, sugar, eggs, and salt. Add yeast and flour, knead. Let rise, roll out dough, brush with margarine. Mix together about 2 tablespoons of Cinnamon and 1 1/4 cups of brown sugar, put on dough. Roll up, cut, and put on buttered pans. Bake at 375 degrees for 10-15 minutes.



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Homemade Ice Cream

8 cups milk
4 tablespoons flour
2 1/2 cups sugar
1 teaspoon vanilla
1 1/2-2 pints cream
4 eggs beaten
1/2 teaspoon salt
1/2 teaspoon lemon flavoring Mix sugar, flour, and salt. Warm milk, add sugar mixture and eggs. Cook until thickened, add cream, vanilla, and lemon flavoring. Freeze in an ice cream freezer.

Fudge

4 1/2 cups sugar
2 squares margarine
2 cups chopped walnuts
3 6 ounce packages chocolate chip
1 can evaporated milk
2 teaspoons vanilla Boil sugar and milk for 8 minutes, stirring constantly, remove from heat. Add chocolate chips, margarine, nuts and vanilla. Put back on heat until everything is melted. Pour on buttered cookie sheet. Cool and cut in squares.

Corn Bread

1 cup yellow corn meal
1 cup sifted flour
2 teaspoons baking powder
1/3 cup soft shortening
1 cup milk
1 egg






 Sift dry ingredients into a mixing bowl. Cut in shortening until well blended. Beat milk and egg together. Mix with dry ingredients until just blended. Pour into a well buttered 8 inch square pan. Bake at 400 degrees for 25 minutes or until done. Serve warm.

Delicious Pudding

Syrup:
1 cup brown sugar
2 cups boiling water
2 tablespoons butter

Pudding:
1 tablespoon butter
1/2 cup sugar
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon nutmeg
1 cup raisins

Mix all ingredients to make batter. Drop in spoonfuls on top of syrup mixture. Bake 40 minutes at 350 degrees.

Soft Chocolate Chip Cookies

1 cup sugar
2 cups brown sugar
2 cups Crisco
4 eggs
2/3 cup milk
6 cups unsifted flour
2 teaspoons salt
2 teaspoons soda
2 teaspoons milk
1 package chocolate chips


Cream sugars and shortening. Add eggs and milk. Add dry ingredients, vanilla and chips. Bake at 375 degrees for 8 to 12 minutes. Do not over bake. Remove when just starting to turn brown.

Date Balls

1 cup butter
1 1/2 cups sugar
2 cups chopped dates
2 teaspoons milk
2 beaten eggs
2 cups chopped walnuts
1 teaspoon vanilla
5 cups rice krispies
coconut

Melt butter and sugar in heavy skillet over medium heat. When melted add chopped dates. Bring to a boil, stirring constantly, remove from heat. Add milk and eggs, then boil for 2 minutes. Add nuts, rice krispies, and vanilla. Cool, roll into balls and roll in coconut.

Marshmallow Dessert

1 package marshmallows
1 pint cream
3 cups crushed graham crackers
1 cup crushed pineapple
1 cup milk
3 teaspoons margarine

Mix together graham crackers and margarine. Line a 9 x 13 pan with crumbs saving a few for the top. Melt marshmallows with milk. Cool, then add pineapple and whipped cream. Put on top of graham cracker crust, top with remaining graham crackers.

Fry Cakes

5 cups milk
4 heaping tablespoons shortening
1 cup sugar
3 tablespoons yeast
8 teaspoons salt
16 cups flour

Mix together milk and eggs. Add 6 cups flour and yeast. Add 10 more cups of flour and knead. Let rise until double, roll 1/2 inch thick. cut and fry in hot oil. Frost with maple or chocolate frosting.

Butterscotch Date Pudding

1 1/2 cups brown sugar
1 1/2 cups warm water
1/2 teaspoon salt

Batter:
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 cup chopped dates
1/4 teaspoon salt
1 cup milk
1/2 chopped nuts Mix first 3 ingredients in bottom of baking pan.

Combine all remaining ingredients to make batter. Pour on top of syrup mixture in pan (do not stir). Bake 40 minutes at 350 degrees. Serve hot with whipped cream.

Wisconsin Cheese Soup

2 or 3 diced carrots
1 cup chopped celery
3 1/2 cups cubed potatoes
3/4 cup flour
8 ounces cheese whiz
pepper to taste
1 cup chopped onion
1/2 pound bacon
3/4 cup margarine
4 cups 2 milk
1 1/2 teaspoons salt





Cook bacon until crisp, crumble when cool. Cover vegetables with water, cook until tender. Melt margarine and add flour, mix. Add milk and cheese whiz. Cook and stir until smooth and thick. Add crumbled bacon, cooked vegetables with with water. Salt and pepper to taste.

Grandma Dixie's Sugar Cookies

1 cup butter or margarine
2 eggs
3 cups sifted flour
1 cup sugar
1 tablespoon milk

3 teaspoons baking powder Cream butter and sugar, gradually add eggs, milk, and vanilla. Add sifted flour and baking powder. Chill for 10 minutes. Roll and cut into desired shapes. Bake at 350 degrees until light brown. Frost.