If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let you know of your experience so we may include those in the recipes as well.

Sunday, October 18, 2015

Tempting apple crisp (untested)


This recipe is written in ballpoint pen in my Grammy's handwriting. Although it is undated, I can guess this is probably from the early 1970s based on the recipe card it's written on. It is attributed to Quaker Oats.

Ingredients:
  • 4 cups peeled and slice cooking apples
  • 1 tablespoon lemon juice
  • 1/3 cup sifted flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup melted butter

Instructions:
  1. Place apples in shallow baking dish
  2. Sprinkle with lemon juice
  3. In a separate bowl, combine dry ingredients
  4. Add melted butter to dry ingredients and mix until crumbly
  5. Sprinkle crumble mix over apples
  6. Bake in 375°F oven for 30 minutes or until apples are tender

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Sweet tart pastry (untested)


This recipe is written in ballpoint pen in my Grammy's handwriting. It is dated 1971 and is attributed to "Norfolk". It is a versatile recipe for making tart shells that can be filled with a filling of your choice.

Ingredients:
  • 2 cups unsifted flour
  • 3/4 cup margarine [I'd use butter]
  • 2 eggs yolks
  • 1 teaspoon grated lemon rind [lemon zest] (optional)
  • 2 tablespoons sugar
  • 2 tablespoons ice water

Instructions:
  1. Put flour in mixing bowl and make a well in the center
  2. Cut margarine [butter] in thin slices
  3. Place margarine [butter] slices, egg yolks, optional lemon zest and sugar in the well
  4. Work ingredients in well with fingertips until creamy
  5. Gradually blend in flour
  6. Sprinkle with ice water and knead gently with fingertips just until dough holds together
  7. Pull into a ball and flatten slightly to hasten chilling
  8. Wrap in paper or foil and chill for several hours
  9. Cut chilled pastry into 10 to 12 equal pieces
  10. Roll out each piece on a lightly floured surface to 5-inches in diameter and 1/8 inch thick
  11. Fit in 4-inch scalloped tart pans, pressing pastry well into scallops.
  12. Even off edges with thumb
  13. Prick bottoms with fork
  14. Set pans on cookie sheet
  15. Bake in moderate oven (375°F) for 10 to 12 minutes
  16. Cool slightly, then carefully turn out on hand and put on cake rack to cool completely
  17. Just before serving, fill with berries or fruit, pudding, ice cream or a combination of fillings

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Pineapple tartlets (untested)


This recipe is written in fountain pen and appears to be my Grammy's early handwriting.

Ingredients:

Instructions:
  1. Bring water to a boil and add sugar and flour
  2. Cook until there is no starchy taste
  3. Add pineapple, egg yolks and salt and stir
  4. Pour mixture into tartlet shells
  5. Cover with meringue
  6. Brown in oven [no oven temperature is provided]

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Parfait pie (untested)


This recipe is written in ballpoint pen in my Grammy's handwriting. It is dated March 1970 and attributed to Better Homes & Gardens.

Ingredients:

Instructions:
  1. Drain syrup from the fruit cocktail into a measuring cup
  2. Add enough water to the syrup to make the total volume 1 cup
  3. In a saucepan, heat diluted syrup
  4. Dissolve gelatin in hot syrup mixture then add cold water
  5. Spoon ice cream into gelatin mixture
  6. Stir until melted
  7. Chill mixture for 40-45 minutes until it thicken and mounds when spooned
  8. Fold in 1 1/2 cup fruit cocktail
  9. Turn into pastry shell
  10. Chill until firm (20-25 minutes)
  11. Garnish with rest of fruit before serving

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Napoleon squares (untested)


This recipe is written in ballpoint pen in my Grammy's handwriting.

Ingredients:
  • 1 cup butter
  • 1 1/2 cup sifted flour
  • 1/2 cup sour cream
  • 1 3/4 cup milk
  • 1 package (3.25 ounce) vanilla pudding mix
  • 1/2 teaspoon vanilla
  • 1/4 cup semi-sweet chocolate pieces
  • 1 teaspoon shortening
  • 1 cup sifted confectioners' sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon water
  • 1/2 teaspoon vanilla

Instructions for pastry dough:
  1. Cut butter into flour with pastry blender
  2. Stir in sour cream with a fork
  3. Divide dough into 4 equal portions
  4. Wrap each portion
  5. Refrigerate for 8 hours or overnight
  6. Roll out one portion of dough on well-floured board into a 12-inch by 6-inch rectangle
  7. Place on ungreased cookie sheet
  8. Repeat with other 3 portions of dough
  9. Bake at 350°F for 15-20 minutes or until pastry is puffed and golden brown
  10. Transfer carefully to wire racks
  11. Cool completely
  12. Trim sides carefully with a sharp knife so all layers are the same size
  13. Place one layer, puffed side up, on a separate wire rack set on a piece of wax paper to be decorated for the top of the Napoleon

Instructions for fillings, frostings, and assembly:
  1. In a saucepan, combine milk, pudding (or pie filling mix) and 1/2 teaspoon vanilla
  2. Cook mixture over medium heat, stirring constantly until mixture comes to a boil
  3. Cool
  4. Chill mixture well
  5. In a double boiler set-up, combine chocolate pieces and shortening and heat over hot water until chocolate melts
  6. Stir to blend
  7. In a saucepan, combine confectioners' sugar, syrup, water and 1/2 teaspoon vanilla
  8. Cook mixture over low heat until frosting is smooth and shiny and coats a wooden spoon. Don't overcook or frosting will be too hard
  9. Remove from heat, pour over top layer immediately and spread evenly
  10. Pour chocolate mixture into pastry bag or tube with small writing tip
  11. Pipe lengthwise strips 1-inch apart over frosting
  12. With a toothpick make chevron marks 1-inch apart pulling the toothpick left to right, then right to left
  13. Set top aside to assemble
  14. Place an undecorated layer, puffy side up, on serving platter
  15. Spread layer with 1/3 of chilled vanilla filled
  16. Top with frosted pastry layer
  17. Chill at least 1 hour before serving

Makes 6 servings

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Friday, October 16, 2015

Mixed fruit cobbler (untested)


This recipe is written in ballpoint pen in Grammy's handwriting. It is dated September 1975 and attributed to "FJ".

The recipe doesn't indicate a specific fruit so I am guessing that any dehydrated fruit you want to use would work. You could combine fruits to make it truly a "mixed fruit" cobbler or make it with just one kind of fruit. This recipe seems like a great way to use food storage.

Ingredients:
  • 4 1/2 cup dried fruit
  • 4 1/2 cup water
  • 2 tablespoons corn starch
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup sifted flour
  • 2 teaspoon baking powder
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 cup butter
  • 3/4 cup milk

Instructions:
  1. Cut up dried fruit
  2. Place fruit and water in a 3 quart saucepan
  3. Bring to a boil
  4. Reduce heat
  5. Cover and simmer 15 minutes or until fruit is tender
  6. In a separate bowl, combine corn starch, 3/4 cup sugar and cinnamon 
  7. Stir sugar mixture into hot fruit mixture
  8. Pour into 11-inch by 7-inch by 1.5-inch pan
  9. Sift together flour, baking powder, 3 tablespoons sugar and salt
  10. Cut in butter until crumbly
  11. Add milk
  12. Stir just until moistened
  13. Drop crumble by spoonfuls over the top of the fruit mixture
  14. Bake at 400°F for 25 minutes or until golden brown

Serves 6

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Maggie's pumpkin pie (untested)


This recipe appears to be written in Grammy's handwriting (her handwriting looked different when she wrote in fountain pen). It is undated, but I suspect this recipe pre-dates 1941 (the year she got married).

Ingredients:
  • 1 1/2 cup steamed pumpkin
  • 1 egg
  • 3/4 cup sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 tablespoons molasses
  • 5/8 cup canned milk diluted with 3/8 cup water [probably unsweetened evaporated milk]

Instructions:
  1. Beat egg thoroughly
  2. Add sugar mixed with flour, salt and spices
  3. Add pumpkin, molasses and milk
  4. Stir until well-blended
  5. Line a deep pie pan with pastry [get the recipe for Never-Fail Pie Crust by clicking here]
  6. Pour in pumpkin mixture
  7. Bake in moderate oven (350°F–375°F) [no baking time is given but my own experience has been that a pumpkin pie is done when you can stick a butter knife into the filling and have it come out clean]

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