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Some of Our Recipes Through the Years

Ellen’s Mince Meat

5 lb pork loin 1 tablespoon nutmeg

10 lb. of apples 2 tablespoon salt

2 oranges & 1 lemon chopped 1 teaspoon pepper

1 pint cherry preserves 2 lb. brown sugar

3 1/2 tablespoon cinnamon 1 quart cider vinegar

1 tablespoon all spice 3/4 cups whiskey

We use to make these doughnuts as kids. I haven’t made them in ages. There are no directions and no measurements for some of the ingredients. My guess for the nutmeg would be 2 tsp - the salt would be 1 tsp. And flour about 5 cups. The lard made a distinct taste that I appreciated more as I got older.

Submitted by Nancy Loik


Griddle Cakes

1 1/2 flour 1 egg

2 tbl sugar 1 1/4 cup milk

3 tsp baking powder 3 tbl melted shortening

3/4 tsp salt

Sift dry ingredients together in bowl. Add egg, milk and melted shortening. Stir until smooth. Pour 1/4 C. batter into rounds on hot griddle. Grease griddle lightly for first pancake only. Bake until puffy and bubbly. Turn. Makes 8-10 pancakes. Another recipe that has been pasted down is still my favorite pie and I never get to make it because not that many people like rhubarb and I don't want to eat the whole pie myself. (it was handed down by her Grandmother)

Submitted by Sharon Michael



1 cup sugar butter size of hickory nut

1 large cup sweet milk salt

1 tsp soda flour

2 tsp baking powder lard for frying

We use to make these doughnuts as kids. I haven’t made them in ages. There are no directions and no measurements for some of the ingredients. My guess for the nutmeg would be 2 tsp - the salt would be 1 tsp. And flour about 5 cups. The lard made a distinct taste that I appreciated more as I got older.

Submitted by Sharon Michael


Texas Sheet Cake

2 cups flour 1 cup water

2 cups sugar 1/2 cup buttermilk

1 stick oleo 2 eggs, slightly beaten

1/2 cup crisco 1 tsp vanilla

1/4 cup cocoa 1 tsp soda

put flour and sugar in a large bowl. Bring oleo, crisco, cocoa and water to a rapid boil. Remove from heat and pour over flour and sugar mixture. Stir well. Add remaining ingredients and mix well. Bake in greases 11 x 17 x 1 inch sheet pan (jelly roll pan) for 15 minutes at 400 degrees. The size of the pan is important.

While the brownies are baking:


1 stick oleo 1 box powdered sugar

1/4 cup cocoa 1 cup chopped nuts (optional)

1/3 cup milk 1/4 tsp vanilla

put oleo, cocoa, and milk in a pan and bring to a boil. Remove from heat and add the remaining ingredients and mix until smooth. Frost the HOT cake.

submitted by Joy Rector


Pineapple Meringue Pie

1 cup sugar 3 tbsp. butter

1/4 cup cornstarch 1 tbsp lemon juice

½ cup water 1 1/4 tsp. grated lemon rind

1 cup pineapple juice 1 1/4 cups well drained crushed pineapple

3 egg yolks, slightly beaten

Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, pineapple juice, and rind. Spread the crushed pineapple into baked pie shell, pour in the cooked mixture. Cover with Meringue. Bake. Serve as soon as cool.

Submitted by Nancy Loik


Johnny Cake

Measure 1/3 cup sugar, 1 egg, 1 cup sour milk into mixing bowl. Into this sift 1 cup flour, 1 cup yellow corn meal, 1 tsp. salt, 1 tsp. soda, and 1 tsp. baking powder. Mix all together quickly. Melt 1/4 cup lard in baking pan. Pour into first mixture. Pour into pan and bake 30-40 minutes at 375; Measure the sugar, egg, and sour milk into mixing bowl. Into this sift the flour,yellow corn meal, salt, baking soda, and baking powder. Mix all together quickly. Melt the lard in a baking pan. Pour into first mixture. Pour back into pan and bake 30-40 minutes at 375 degrees. I remember my grandmother making this. We ate it as a meal. She use to cook it on a wood burning stove. We had to get the water to wash the dishes from the pump that was just outside the kitchen door.

Submitted by Sharon Michael


Fudgy Black Bean Brownies

2 cups cooked black beans (or 1 can, rinsed and drained)

3 eggs

1/3 cup melted butter

1/4 cup cocoa powder

2 tsp vanilla extract

1 cup sugar or 1/2 cup honey

1 cup semi sweet chocolate chips

1/3 cup finely chopped walnuts (optional)

Pre-heat oven to 350 degrees. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).

Grease a 8x8 inch glass baking dish. Pour the batter into the greased dish. Sprinkle chocolate chips and nuts (if using) over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake)

Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you're not sure they're done. (mine seem to take a full 50 minutes and are still chewy but not gooey).

Provided by Dorothy Aiken


No Bake Eclair Cake

Cake layer

1 box (160z( graham crackers 2 pkg (3.4 oz each) instant vanilla pudding

3 1/2 cups whole milk 8 oz Cool whip

Chocolate Frosting:

3 tbl unsweetened cocoa powder 1 1/2 cups powdered sugar

3 tbl salted buttered, melted 3 tbl whole milk


Whisk together the pudding and milk i a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.

Spray a 9x13 in baking pan with non stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan. Spread half of the pudding mixture evenly over the bottom layer of graham crackers. Top with a second layer of graham crackers, followed by the second half of the pudding. Top with the third and final layer of graham crackers. Whisk together the cocoa powder, powdered sugar, melted butter and 3 tbl whole milk to make the chocolate frosting. Spread evenly over the top of the third layer of grabham crackers. Refrigerate over night so the pudding has time to setup and the graham crackers soften before serving.

found on the internet

Irish Mom’s Steamed All-Bran Bread

2 cups All Bran Cereal 1 cup brown sugar

2 cups buttermilk 2 cups flour

1 cup raisins 2 teaspoons baking soda

2 tablespoons molasses 1/2 teaspoon salt

Combine All-Bran, milk, raisins, molasses and sugar in a large bowl by hand. Add flour, soda and salt to first mix til flour disappears. Use soup cans - grease well. Then fill greased cans 2/3 full. Cover tightly with brown paper sack cut to size or aluminum foil. Tie with string. Steam in large kettle with lid on top of stove for 3 hours. Keep 2 inches of water in bottom of kettle. Makes 6 loaves of bread. Freezes well.

Submitted by Pat Borror


Ma’s Dumplings

1 1/2 cups flour 2 tsp baking powder

3/4 tsp salt

Put in 2 tablespoons Crisco or butter, Then add3/4 cups sweet milk and stir. Dip spoon in broth and then in mixture. I use dough size of English Walnut. There should be meat, chicken or beans with the broth so dough does not drop to bottom of pan. Cook uncovered for 10 minutes. Then covered for about 6 or 7 minutes. Don’t peek or they will fall.

Note: Some do not add shortening

Submitted by Nancy Loik


Beef Stroganoff

1 cup butter 1 cup sour cream

1 1/2 lb round steak 1 - 6 oz can tomato paste

2 lb Bermuda onion, chopped 1 teas salt

1 can tomato soup 1/8 tsp pepper

(I didn’t always use a Bermuda onion, just whatever onion I had on hand)

Cut the meat in strips or cubes after trimming off excess fat. Brown the meat in the butter. Add the onions. Combine soup, tomato paste and seasoning and add to the meat. Cover and simmer for about an hour. Just before serving stir in the sour cream. Thicken the gravy if you want it thicker. Serve over rice or noodles.

Submitted by Joy Rector


Feather Cake


2 cups sugar 1 cup sweet milk

1/2 cup butter 3 cups flour

3 eggs 1/2 cup walnuts

2 tsp baking powder


This recipe came from a collection of over 200 handwritten recipes inherited from my great-grandmother, who was PA Dutch and spent over 40 years as a cook for the United Christian Church Camp meetings in Lebanon County, PA

Many of her recipes were prepared on a wood cook stove that had no thermostat to regulate the temperature.

This recipe is at least 100 years old


Pat Baker's Pumpkin Dessert

1 box yellow cake mix 4 eggs

1 1/2 cup sugar 1 teaspoon cinnamon

16 oz. solid pk pumpkin 2 sticks butter, melted

1 cup pecans chopped 1 cup sweet condensed milk

Mix the eggs, sugar, milk, cinnamon and pumpkin together and spread in a prepared 13 x 9 baking pan or dish. Sprinkle the boxed cake mix over the batter. Drizzle the melted butter over the cake mix. Sprinkle that layer with chopped pecans. Bake at 350 degrees for 55 to 60 minutes

This was dessert for HM3 on October 3, 2015


Custard Rhubarb Pie

1 cup sugar 2 eggs

1 cup milk 1 tsp butter

2 cups chopped rhubarb 3 level tsp flour

Cream flour, sugar and butter. Add egg yolks and milk. Stir in last beaten egg whites. Pour mixture over rhubarb in an unbaked pie shell/ Bake 40 minutes at 375 degrees or until done.

Submitted by Sharon Michael - passed down by her family


Black Bean Brownies

1/2 cup semisweet chocolate chips divided

1-15oz. can black beans rinsed 1/8 tsp salt

3 tbls canola oil 3 eggs

2/3 cup packed brown sugar 1/2 cup baking cocoa

1 tsp vanilla extract 1/2 tsp baking powder

1/8 tsp salt

Place the beans, 1/4 cup chocolate ships and oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.

Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 1 dozen.

Provided by Dorothy Aiken


Aunt Ethel’s White Cookies

2 eggs 1 cup shortening/lard

2 cups sugar 1 tsp salt

1 tsp soda 1 tsp nutmeg