Wednesday, November 18, 2009

Pumpkin Pie Cake

Pumpkin Pie Cake

2 ½ # can Pumpkin (without spices, large size)

1 ½ cups sugar

2 cups canned evaporated milk

6 eggs

¼ teaspoon salt

1 teaspoon each (scant) nutmeg, cinnamon, ginger

Mix the above and pour into large greased pan (9x13”).

1 yellow cake mix

1 cube butter

1 cup chopped nuts

Mix these 3 ingredients and crumble and sprinkle on top of 1st mixture.

Bake at 425˚ - for 10 minutes, then turn down oven to 350˚ - for 50 minutes.

Serves 16 to 20.

Recipe by L. Larsen

I really thought this was different, it tasted like pumpkin pie with sugar cookies on top. Could see this with whip cream or ice cream on top to take away some of the sweetness from the topping. I did make 2 and gave one away, made them in 2 smaller pans.

Wednesday, November 11, 2009

Un-named Recipe

Here is a recipe of my grandmother’s without a name, but it sounds like a stove top dish, so I will called it:

Granny’s Homemade Stop-top Dinner

2 pounds ground meat (I like hamburger, but I suppose you could use any type of ground meat)

1 can cream of mushroom soup (I used cream of celery soup)

1 can corn

1 can pitted olives, sliced

1 can tomato paste

1 Lipton onion soup

1 ¾ cup water (I added a total of 3 cups water, to make sure the noodles cooked all the way through.)

8 ounce package of egg noodles crushed

Cook meat until crumbles apart and red is gone. Put onion soup and water and cook a little while then mix all other ingredients into meat and bake about 45 minutes. Don’t precook noodles, just put them in.

*Note: even though it says bake, I am thinking you just cook this on the stove top, like you would hamburger helper type meal.

OMG!!! This really surprised me! It was really good and I can't wait to try adding my own veggies and cooking stove-top meals from scratch! I never knew how much tomato paste can thicken a sauce so quickly. Will be adding fresh or frozen vegetables to this recipe or not adding the noodles and trying rice. I think the basic sauce can go with many different dishes, even adding cooked chicken cubes or shredded instead of a ground meat. Anyway, it was delicious!!! Try it and let me know how you cook it up.

Monday, November 9, 2009

Mayfresh Casserole


2 cups crushed Mayfresh Potato chips

2 cups diced cooked turkey, chicken, beef or pork

1 cup diced celery

3 chopped green onions

1 can (10 ½ ounce) condensed mushroom soup

½ cup water

1 cup grated cheddar cheese

Crush Mayfresh Potato chips and set aside. Combine meat, celery and onion. Place half of mixture in casserole dish. Spoon half can of soup and ¼ cup water over meat mixture. Sprinkle with half the cheese and 1 cup of the potato chips. Continue layers in same order. Bake in 350˚ oven 25 to 30 minutes. Makes 4 to 6 servings.

This almost sounds like the tuna noodle casserole my mom made, only without the noodles. I suppose with the above recipe you could serve this over noodles or rice. I tired of the tuna casserole, as I don't care for tuna or fish, so this recipe sounds pretty good. It would also be good for leftover turkey.

My mother got the tuna casserole recipe when she worked at the telephone company in the worker's cafeteria. It was about 15 miles from home, and in the summer time we kids would catch the bus to go visit her and wait until she got off work to drive us all home. Loved all the goodies there. This is also where my mom and another worker set me up for a blind date with the other worker's son. Didn't work out, but it is a nice memory.

This casserole was great! I served it with rice and a salad, very filling dinner. (Sorry the picture of the place setting was a little blurry, but that was the best of the 3 I took.)

BTW - I don't think Mayfresh potato chip company is in business, as I couldn't find them online, so any potato chips should do.

Friday, November 6, 2009

Peanut Butter Divinity

I can remember my mom making this the first year it came out in 1976. You see my grandmother (granny) made the best peanut butter fudge and we just couldn't make it like she could. So I came up with my recipe from Kraft marshmallow creme, substituting with peanut butter chips and added extra peanut butter. My mom found this recipe and it worked for her. She did use 'creamy' peanut butter instead of the 'chunky' kind.
I do wonder if Mrs. Paul's still sells the frozen eggplant sticks or dinners?
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1/2 cup chunky peanut butter
In 2-quart saucepan, combine sugar, corn syrup, and water. Bring to boiling. Cook to hard ball stage (260˚), stirring only till sugar dissolves. In large mixer bowl, beat egg whites to stiff peaks. Gradually pour syrup over egg whites beating at high speed on electric mixer. Add peanut butter and beat till candy holds its shape, about 3 to 4 minutes. (Test candy by spooning a small amount onto waxed paper; mixture should "mound" rather than flatten out.) Quickly drop from a teaspoon onto waxed paper. Makes about 3 1/2 dozen.

Here is my grandmother's (Leona Mahakian) recipe. Towards the bottom of the paper you will see the recipe for her peanut butter fudge, I could never get the right amount for the canned milk. All three of the peanut butter recipes tasted great! (my granny's, my mother's and mine.) I put my peanut butter fudge recipe on my other blog:, hope you find one you like!

Thursday, November 5, 2009

Easy Irish Soda Bread

8 cups biscuit mix
2 cups raisins
8 tablespoons caraway seeds
1/4 cup sugar
4 eggs
1 1/3 cups milk

Mix biscuit mix, raisins, caraway seeds and sugar. Beat eggs and milk and add all at once to dry ingredients. Stir to form a sticky dough. Knead on a lightly floured board a few times to form a smooth ball. Cut dough into two pieces. Shape pieces of dough into 2 smooth balls. Place balls on greased cookie sheets. With a sharp knife cut a cross, 1/2-inch deep in the center of each ball of dough. Bake in a preheated hot oven (400 degrees F) for 25-30 minutes or until richly browned and the center feels firm to the touch. Cool thoroughly on a rack before cutting into thin slices. Spread thickly with butter or margarine. This bread can be wrapped in foil and frozen for future use. When ready to serve, thaw in wrappings for 2 hours.
Makes 2 loaves, each about 8 inches in diameter.

Wednesday, November 4, 2009

Rice Spoon Bread

Ok, I followed the recipe and was wondering if it is too brown on top and if this recipe is suppose to be like a chiffon type cake with custard in it? Do you take it out of the pan or scoop it up? I want to try this again as it tasted fine and good, but wasn't sure what it was suppose to look like. I went on google search and found only 1 picture already in a bowl. And it said to cook until set.???
I baked it a little longer than the 45 minutes as it was running and then the extra 8 minutes the top was real brown, as you can see in the picture. So does anyone have a picture or instructions on how to properly finish this bread (cake?). It did look good, but I just didn't think it was cooked all the way through. Please put suggestions and help in the comments. Thanks!

1 cup cooked rice
2 eggs separated
1 tablespoon butter
1 cup millk
1 cup boiling water
3 tablespoons white cornmeal
1 tablespoon flour
1 teaspoon salt
1 tablespoon sugar
Pour boiling water over cornmeal and mix. Add flour, salt and sugar. Cook over low heat until thick. Stir in rice and butter. Add the milk and well beaten egg yolks. Fold in stiffly beaten egg whites. Pour into a well buttered baking dish, place in pan containing an inch of hot water and bake. Preheat oven to 350 degrees F.
Baking time 45 minutes.


Monday, October 19, 2009

Spicy Apple Bread

Finally got this bread baked, Friday Nov.9. For me I like this bread but next time maybe add a little thin spread of apple butter on each slice. The bread is not too sweet, so for those who enjoy less sugar, this bread is for you! The family did enjoy it, yeah! Another recipe to make again sometime. It is a good autumn bread. Again this is not one recipe I remember my mom making up, maybe after I left the household to be on my own.

2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup shortening
3/4 cup C and H dark brown sugar, firmly packed
2 eggs, unbeaten
1 cup grated raw apple ( about 2)
1/4 cup buttermilk or sour milk
1/2 cup chopped walnuts

Sift together first seven ingredients; set aside. In mixing bowl combine shortening, sugar, and eggs; beat well. Stir in apple and about half of sifted dry ingredients. Add buttermilk and blend. Add rest of flour mixture and stir just until well mixed. Blend in nuts. Pour into greased 9x5x3" pan and bake at 350 degrees for 55 to 60 minutes, or until done when tested. Cool on rack. This bread slices best after cooling for several hours or overnight.

Wednesday, October 14, 2009

Banana Cake

This recipe is from C & H company, and I have baked it many times. I was surprised to find the recipe in my mom's box as well. I recently made this for my birthday and used a maple frosting instead of the usual cream cheese one. Very moist cake.

Banana Cake
1 1/4 cups C&H Granulated sugar
1/2 cup (1 stick) butter or margarine
1/2 teaspoon nutmeg
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts
Cream Cheese Frosting

Cream together sugar, butter and nutmeg until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda and salt. Beat into creamed mixture alternately with buttermilk. Stir in nuts. Spread batter in greased 13x9 inch pan. Bake in 350 degree oven 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool on rack. Frost with Cream Cheese Frosting.
The cake with the cream cheese frosting.

Cream Cheese Frosting: 4 cups C & H Powdered Sugar; 3 tablespoons milk; 1 package (3 ounces) cream cheese, softened; 1/4 cup (1/2 stick) butter or margarine, softened; 1 teaspoon vanilla. Combine all ingredients and beat until smooth.

1 cake-12 servings

The orginial paper cut from a C&H sugar bag:
I think this recipe came out around 1969, as that is when I really started collecting recipes.

Tuesday, October 13, 2009

English Apple Crumb Cake

English Apple Crumb Cake

8 large apples

1 teaspoon cinnamon

2 cups sugar*

Slice apples into buttered pan and add the above mixture.

Then mix together:

1 cup brown sugar

1 cup butter

1 teaspoon cinnamon

And pour this mixture over first mixture – pack closely – bake 20 minutes at 375˚F - then 30 minutes at 300˚F. Use a 8x13” pan.

*Things I changed:

I only added 1 cup sugar, instead of two cups

Also only used ½ cup butter instead of 1 cup, in the crumb mixture.*

This is a hand written recipe to my mom- Mrs. Utterback 100119 Jersey, when we lived in Santa Fe Springs, CA, around 1956-59. She must have used this recipe a lot as it has been folded often enough to be torn and has oil marks. Can't read the correct name of this recipe so I added crumb cake, as that is what it reminds me of when I baked it. Not quite a cake or coffeecake. I too will be making this more often, as it was delicious!!! My mom must of made this only for PTA or other people, I don't remember tasting it.

The original recipe:

Monday, October 12, 2009

About This Blog

I will be starting this blog about recipes that are in my mother's old recipe file box. As you can see there are quite a few, so this will take me one or two years, (maybe longer) to complete. I will try and add the original recipe plus a picture as I bake or cook the recipes up.
I am putting all the recipes on the blog for my family and others to see and print off for their families. Also printing these for me and putting in a regular 8 1/2" x 11" type notebook. I am putting the original recipes on acid-free card stock, hopefully to last longer.
The top picture is of the file box and the block of wood is a cheese cutter board, that my father made for me and I have passed it on to my oldest daughter. The recipe box is over 50 years old and all of us, children and grandchildren remember this box in my parents kitchen through the years. My niece was here this past weekend and was smelling the papers in the box and said, they smell like granny's kitchen. I also received this box from my sister, so that I could get this project going. Hope you all enjoyed it and help me to keep motivated to finish this. The hard part will be to buy the ingredients to get them all made, this is why it will take a while to finish. Hopefully I can do it!