My Grandmother's Recipes
Saturday, December 31, 2005
Over Christmas, we couldn't lay hands on some of my grandmother's recipes, and so the cauliflower I made for Christmas dinner didn't turn out quite right. So that this never happens again, I though I'd share them with y'all (as she would have said). These were copied down from the index cards in her recipe box.
Happy New Year. Enjoy.
Recipes of Frances S. Cramer (6/17/06 to 9/7/99)
SCALLOPED ASPARAGUS (hand-written recipe in Frances Cramer’s recipe book.)
1 can of asparagus 1/2 cup bread crumbs
1/2 cup of milk 1/2 cup melted butter
1 tbsp. Flour 1/2 cup grated cheddar cheese
1 tbsp. butter
1/2 tsp. salt
Make white sauce of butter, flour, and milk. Pour off liquid from can and add asparagus to white sauce. Cover bottom of baking dish with creamed asparagus. Combine crumbs and melted butter and layer this over asparagus, alternating layers of asparagus and crumbs. Finally, place grated cheese on top and bake until cheese melts and browns slightly.
SPAGHETTI WITH TEXAS-STYLE SAUCE (hand-written recipe in Frances Cramer’s recipe book.)
1 box of Skinner’s spaghetti 1 can of stewed tomatoes
3 medium-size onions 8 strips of bacon
1 tbsp. Gebhart’s Chili Powder 1 clove of garlic
1/2 lb. grated American Cheese
Chop bacon into fine pieces and fry until quite crisp. Put in finely chopped onions and garlic and fry until quite brown. Drain off half the juice from the tomatoes, then add them and remaining juice to the sauce. Add chili powder and salt and pepper to taste. Boil the spaghetti in salted water until soft. Butter a large platter and spread half of the spaghetti evenly on it. Cover this with half of the sauce and half of the grated cheese. Repeat with layers of the remaining spaghetti, sauce, and cheese. Place platter in a warm oven and melt the cheese, then serve.
CAULIFLOWER IN SOUR SAUCE (typed recipe in Frances Cramer’s recipe file.)
3 tbsp. of melted butter 3 tbsp. of flour (level)
1 1/2 cups water 1 egg – well beaten
3 tbsp. vinegar (or lemon juice) 1/2 tsp. salt
Boil cauliflower until tender, in salted water. Melt butter and add flour and salt. Beat mix until creamy, then gradually add water until well mixed. Gradually add beaten egg, beating constantly with a wire whip so that egg will not curdle, until creamy and thickened. Stir in vinegar. Drain cauliflower and place in a serving dish. Pour sauce over cauliflower and serve.
STEAK AND MUSHROOMS (typed recipe in Frances Cramer’s recipe file.)
1 cup of mushrooms 3 tbsp. of butter
1 cup of milk 2 tbsp. flour
1/2 tsp. salt 1/2 tsp. paprika
1 lb. of sirloin or round steak
Simmer mushrooms in butter for 7 minutes. Cover and cook slowly. Add flour and cook until browned. Add the rest of the ingredients and cook until sauce thickens. While sauce is cooking, broil steak until done, place on a platter, trim off and discard the fat, then cut into bite-size pieces. Pour sauce over the steak and serve.
HONEYMOON NOODLES (FOR TWO) (from memory, no written recipe found)
(This was the first dish Frances learned how to cook as a new bride.)
1/2 of a medium onion 2 tbsp. of butter
4 oz. egg noodles
Peel and finely chop onion, then sauté in butter until brown. Boil noodles in salted water until done. Place noodles in a serving bowl. Pour onions and butter sauce over noodles and serve as a side dish with steak and mushrooms.
SOUTHERN FRIED CHICKEN (typed recipe in Frances Cramer’s recipe file.)
1 fryer, cut up 1/2 tsp. of paprika
1/2 cup flour 1/2 tsp. black pepper
1 tsp. salt 1 cup of salad oil
Mix ingredients (except oil). Heat the oil in a medium pot. Coat chicken pieces with flour mixture. Cook for 15 to 20 minutes. Reduce hear, cover pot, and simmer for 30 to 40 minutes. Remove cover for last 5 minutes. Make cream gravy with 1/2 cup milk and 1/2 cup water.
CALUMET SUGAR COOKIES (Page 22, Calumet Cook Book, 1932.)
2 1/2 cups sifted flour 1 cup sugar
1 1/2 teaspoons Calumet Baking Powder 2 eggs, well beaten
1/2 teaspoon nutmeg Grated rind of 1 lemon
1/2 cup butter or other shortening 1 tablespoon of rich milk or cream
Sift flour once, measure, add baking powder and nutmeg, and sift together twice. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, lemon rind, and cream, and beat well. Add flour, a small amount at a time. Beat after each addition until smooth. Roll into thin sheet on slightly floured board. Cut with floured cookie cutter and dredge with sugar. Bake in hot oven (425° F) for 7 minutes. Makes 2 1/2 dozen 3 inch cookies. These may be cut in fancy shapes.
BANANA-NUT BREAD (typed recipe in Frances Cramer’s recipe file.)
2 cups of sifted flour 1/4 cup of buttermilk
11/2 tsp. Calumet baking powder 2 eggs
1 tsp. cinnamon 1 1/2 cups of ripe banana pieces
1/2 tsp. baking soda 1/2 cup of soft Crisco shortening
1/2 tsp. salt 2/3 cup of sugar
1/8 tsp. cardamom 1 cup of pecans
Preheat oven to 350° F. Grease a 9”x5”x3” pan. Mix and sift flour, baking powder, salt soda, cinnamon and cardamom. Cream the shortening, add sugar and eggs. Gradually add flour mixture and buttermilk. Blend together, add nuts, and place in pan. Bake in preheated oven for 1 to 1 ¼ hours.
DATE LOAF (hand-written recipe in Frances Cramer’s recipe book.)
2 cups of sugar 1 pinch of salt
1 cup of milk 3/4 box of dates
1 cup of pecans
Dissolve sugar in milk. Then boil until it forms a soft ball in cold water. Add stoned and chopped dates. Allow dates to dissolve while continuing to heat until mixture will from a firm ball in cold water. Remove from heat and allow to cool. Beat until creamy, add nuts, and roll into a cylinder in a damp cloth. Allow to cool and harden, then remove cloth and slice the cylinder into circular sections.
PEACH COBBLER (typed recipe in Frances Cramer’s recipe file.)
1 stick of oleo (or butter) 1 cup of sifted flour
1 cup of sugar 2 tsp. of Calumet baking powder
1/2 tsp. of salt 1/2 cup of milk
2 cups of peaches
Combine flour, sugar, salt, and baking powder. Slowly add milk while stirring. Melt the oleo in a casserole and pour over mix. Place peaches on top of batter. Do not stir. Batter will rise and cover fruit. Bake in a pre-heated 350° F oven for 40 minutes.
GOLD FRUIT CAKE (typed recipe in Frances Cramer’s recipe file.)
3 1/2 cups of sifted flour 1 1/2 cup of butter
2 cups sugar 1/2 tsp. salt
6 eggs, separated 2 cups of raisins (or chopped dates)
1/2 tsp. cream of tartar 1 cup of dried apricots
1 cup of milk 1/2 cup of orange peel
1 tsp brandy extract 1 cup of chopped walnuts
(or 1/2 cup milk and 1/2 cup of brandy) 1 tsp. vanilla
Beat butter until creamy. Add sugar, beating until smooth. Beat egg yolks and add. Combine milk, brandy, and vanilla. Mix flour and salt. Alternately add milk mix and flour mix to butter mix. Fold in fruit and nuts. Beat egg whites with cream of tartar until stiff. Fold whites into batter gently. Pour mixture intotwo buttered and floured six-cup molds. Bake at 275° F for 2 1/2 hours. Cool and unmold.
OBSTKUCHEN - TEIG (typed recipe in Frances Cramer’s recipe file.)
1/4 cups of margarine (or butter) 1 egg
1 tbsp. water 1 package teig mix (from Continental Store)
Mix ingredients together. Butter pan. Pour mixture in pan and spread evenly. Bake at 400° F for 20 minutes. Mix glaze according to package. Add picked and washed berries to glaze. Stir together lightly. Place berries on cake one at a time. Pour remaining glaze over berries and place in refrigerator for several hours. Top with whipped cream before serving.
PINEAPPLE UPSIDE-DOWN CAKE (typed recipe in Frances Cramer’s recipe file.)
(This recipe won a 1925 cooking contest)
1 1/2 cups of all-purpose flour 2 tsp. baking powder
1/2 tsp. salt 1/2 cup plus 2 tbsp. of butter
1 cup of granulated sugar 2 large eggs, separated
1/2 cup of milk 1 tsp. vanilla
1/2 cup packed brown sugar 1 can (20 oz.) sliced pineapple in syrup
Maraschinos cherries for garnish
Preheat oven to 350° F. Mix flour, baking powder, and salt in a bowl. Beat 1/2 cup of butter with granulated sugar in a large mixing bowl until light and fluffy. Add egg yolks one at a time, beating well. Combine milk and vanilla. Stir dry ingredients into egg yolk mixture, alternately with milk mixture, beginning and ending with the dry ingredients. Beat egg whites until dry and fold into batter. Melt 2 tbsp. of butter in 10” iron skillet, brushing the sides. Sprinkle with brown sugar and add the drained pineapple. Pour batter on top and bake for 40 to 45 minutes. Loosen edges of cake from pan, invert, and drop the cake onto a plate. Garnish with cherries.