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Royal Centenary Cookbook 1990 GOLDEN OLDIES RECIPESHattie's BunsContributed by Deanna (Anson) Elsberry, In Memory of Grandmother Hattie Burch, 1975. Ingredients - cake of compressed yeast 1/2 c. lukewarm water +1 tsp.sugar 1 c. boiling water 1/2 c. butter or oleo 1/2 c. sugar Method - Soften yeast in lukewarm water. Combine butter and sugar in boiling water. Mix 1 teaspoon salt, 2 well beaten eggs, 3 cups of flour, and 1 cup of cold water. Combine all the ingredients and beat until smooth. Then,work in another 4 cups flour or whatever is needed. Cover and let double in bowl. Knead and let rise second time. Make into buns. Let rise and bake. The recipe may also be used for rolls or coffee cake if raisins are added. * * * * * * * * * * * * * * * Pumpkin Bread Contributed by Jan Morrill A recipe handed down from " Elvin's Aunt Rose Arnett ". Ingredients - 1 2/3 c. flour 1 1/4c. sugar. 1 tsp.soda 1/2 tsp. cinnamon. 1/2 tsp. nutmeg. 1/4 tsp.salt 1/2 c. chopped nuts 2 eggs 1/2 c. salad oil 1/2 c. water 1 c. pumpkin Method - Sift together in bowl, flour, sugar, soda, cinnamon, nutmeg, and salt. Mix in nuts and set aside. Mix eggs, salad oil, water, and pumpkin together and add dry ingredients. Mix until just blended. Bake at 350° for 65 to 70 minutes. * * * * * * * * * * * * * * * Plain Baked Custard Contributed by Wilma Morrison, In Memory of her Mother, Mabel Meyer. Ingredients - 4 eggs,beaten 2/3 c. sugar Dash of salt 4 c. scalded milk 1 tsp. vanilla Nutmeg Method - Beat eggs, sugar, and salt to blend. Slowly add milk and vanilla. Pour into 12 custard cups or a 7x11-inch pan. Sprinkle with a dash of nutmeg. Bake in a shallow pan with about an inch of water in it at 350° for 30 to 35 minutes, or until knife inserted comes out clean. * * * * * * * * * * * * * * * Potato Doughnuts Contributed by Mrs. Darrell Anson, In Memory of the Daffodillies Club. Ingredients - 1 1/2c. scalded milk 2 cakes yeast 1/2 c. sugar 1 c. smashed potatoes 2 eggs, beaten 1/3c. butter 1 tsp. salt 4 1/2 c. flour Glaze: 1 Ib. powdered sugar 2 T. cornstarch 1/4 c. butter 1 T. cream 1 tsp. vanilla Method - Boil and mash potatoes; add butter, sugar, milk, and eggs. When lukewarm, crumble yeast. When yeast rises to the top, it is dissolved. Add salt and flour, mix well and place in a greased bowl. Cover and let rise. Punch down once and let rise again. Pat out on floured board and cut with doughnut cutter,and deep fat fry, then glaze. To Glaze - Add warm water to the ingredients to make glaze - and as soon as possible after baking and while hot, dip the doughnuts into the glaze. **************************************** Mrs. Andrew Spjut's Doughnuts Contributed by Mrs. Earl Elsberry. Ingredients to make 3 dozen - 1/2 c. thick sour cream 1 c.sugar 3 eggs, beaten 1/2 tsp. spice, nutmeg 1 tsp. vanilla 1 scant tsp. soda In cream 1/2 tsp. salt 3 1/2c. Gold Medal flour 2 tsp. baking powder In flour Method - Beat the eggs, add the sugar, then the cream with the soda in it, spice, vanilla, and salt. Stir in flour with the baking powder in it. Heat the lard hot enough to brown a scrap of dough within seconds. Roll your dough rather thin and cut with a doughnut cutter. Place in hot lard or oil. When it comes to the top, turn and brown for a few seconds and remove to paper towel. Note : the recipe was given to Mrs Earl Elsberry by OIlie Rundquist - who had herself been given it by Mrs. Andrew Spjut. **************************************** White Fruit Cake Contributed by Elaine Meyer - In Memory of her Mother, Ellen Bartsch. Ingredients - 1/2 c. butter 1 c.sugar 1 tsp. baking powder 1/4 tsp. salt 1/2 c. almonds 1 c. grated coconut 1/2 c. sliced orange candy, cut up 1/2 c. candled cherries 1 tsp. vanilla 2 T. water 5 egg whites 1 1/2 c. flour Method - Cream the butter and sugar. Add flour, baking powder, and salt. Add nuts, fruits, and flavorings. Add water to egg whites, beat until stiff and fold in. Pour into tube pan. Bake for 1 1/2 hours at 350°. **************************************** Suet Pudding Contributed by Mrs. Darrell Anson, In Memory of Mr. and Mrs. Fred (Flossie) Anson. Ingredients - 2 c. suet, chopped quite fine 1 c. sifter flour or 5 c. flour 2 1/2 to 3 c. sugar 2 c. raisins 1 tsp. salt 1tsp.soda 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. allspice Method - Mix well with water (3 cups). This is mixed in a mixing bowl, that will fit in large kettle. Steam for 4 hours. You can keep this steaming until ready to eat. We sometimes make white sauce,but we prefer cream. I use 2 teaspoons cinnamon and 1 tablespoon pie spice instead of the spices above. **************************************** Plum Pudding Contributed by Mrs. Darrell Anson - In Memory of Emma Burch (Mother of Hattie Burch) Ingredients - 1 pt. sour milk 2/3 c. sugar 1 pt. raisins 1 pt. currants (opt.) 5 c. flour 2/3 c. suet, very finely chopped 1tsp.soda 1 tsp. salt Method - Put in bag and pour hot water over top. Boil or steam 3 to 4hours. **************************************** Homemade Soup Contributed by Carole Crabtree - In memory of her grandmother,Blanche Lingenfelter . Ingredients - 1 can of lye 6 qt of water 4 lbs of lard 2/3 c.ammonia 2 T. Borax Method - IMPORTANT : First thoroughly mix the ingredients , then allow the liquid to "stand" for 5 days. During that time stir the liquid twice daily. It may then be brought to a boil. **************************************** Grandma Rodgers Homemade Ice Cream Contributed by Roxanne Kraft Ingredients for 1 gallon - 5 eggs 1 1/2c.sugar 1/4 tsp.salt 2 tsp.vanilla 2 c.evaporated milk 1 pt.half & half 2 1/2 qt. milk Method - Blend ingredients together. Pour into ice cream freezer. **************************************** Popcorn Balls Contributed by Betty Sawyer - In Memory of Mrs. Leonard Sawyer Ingredients - 1 c. white sugar 1 c. white or dark syrup 1 tsp. butter 1 tsp.soda 1 tsp. vanilla Method - Boil white sugar and syrup until sheets from spoon. Be sure not to cook too long. Remove from heat and add butter, soda, and vanilla. Pour over popcorn and shape into balls. **************************************** Sweet Potato Puff Contributed by Wilma Morrison - In Memory of her Mother, Mabel Meyer. Ingredients - 3 c. cooked & mashed sweet potatoes 3 T. melted butter 1/3 c. thin cream 2 eggs, beaten 1 tsp. salt 1/8tsp. pepper 1/2 c. mini marshmallows Method - Combine all but marshmallows and place in buttered casserole. Press marshmallows into the potatoes and bake, uncovered,at 350° for 30 minutes. **************************************** Chili Sauce Contributed by Eloise Johnson - In Memory of her grandmother, Mrs. Wm.(Edith) Bartsch. Ingredients - 12 ripe tomatoes 2 onions 1 green pepper 3/4 c. brown sugar 1 tsp. cloves 1 tsp. cinnamon 1 T. salt 1/2 c. vinegar Peel and chop tomatoes. Method - Chop or grind onions and peppers. Combine ingredients and cook until thick. Place in jars and seal. **************************************** Grandma's Casserole Contributed by Carole Crabtree - In Memory of her grandmother, Blanche Lingenfelter. Ingredients - 1 Ib. ground beef 1 c. chopped celery 1 c. chopped peppers (opt.) 1 c. sliced onions, separated 1 1/2 c. sliced potatoes 1 can tomato soup 1 can cream of mushroom soup Method - Mix ground beef and tomato soup. Put in 4 or 5-quart casserole dish with no water in the bottom. Spread chopped celery next, follow with 1 layer of peppers, then 1 layer of onions, and finally, a layer of vegetables with potatoes. Cover with cream of mushroom soup (do not add any additional liquid). Bake for 45 minutes at 375°. Cover casserole dish. **************************************** Red Devils Food Cake Contributed by Lucretia Holm - For the Rev.and Mrs. Shanks (1931). Ingredients - 1 c. sugar 1 T. butter or lard (I am sure that butter-flavor Crisco would do Just as well) 1 egg Pinch of salt 2 T. coco . 1 tsp. vanilla 1/2 c. sour milk 1 1/2 c. flour Method - Stir all ingredients together well. Then, add 1/2 cup hot water, stirring in a little at a time. Bake at 350° for 25 to 30 minutes. Check by inserting a toothpick into cake. If it comes out clean,the cake is done. Bake in a 9x13x2-inch pan. The "Red Devils Food Cake" is a recipe from the file of the Mrs. Rev. Shank . Her husband the Rev. Shank , became a pastor in Royal in 1931,remaining for 2 or 3 years. **************************************** Lemon-Cream Cheese Salad Contributed by Elain Ecums - In Memory of Jan's Grandmother, Mary Curtis (1961) Ingredients - 1 pkg. lemon Jello 1 Ib. marshmallows 2 c. hot water 1 med. can crushed pineapple 1/4 Ib. cream cheese 1 c. salad dressing 1/2 c. whipped cream or whipped, chilled evaporated milk 1 pkg. raspberry Jello Dissolve Jello in 1 cup hot water. Method - Melt marshmallows in 1 cup hot water. Mix together and let cool. Blend cheese, pineapple, dressing and whipped cream. Add to lemon Jello mix. Let set. Dissolve raspberry Jello in 2 cups hot water. When cool, pour over top of Jello mixture. **************************************** Drop Dumplings Contributed by Mrs.Elvin Reinke - In Memory of her Mother, Mrs. Guy Mattison Ingrediants - 2 c. flour 4 level tsp. baking powder 1 tsp.salt 1 c. rich milk Method - Sift flour, baking powder, and salt together four times. Mix with the milk to make a soft dough. Drop by spoonfuls into boiling broth in which chicken or meat has been cooked. Cover and cook for 15 minutes. Serve at once. **************************************** Mincemeat Fruit Cake Contributed by Patty Rader-Eucker - In Memory of Hazel Rodgers Ingredients - 2 1/2 c. sifted all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. soda 2 c. or 1 Ib. mincemeat 1 c. raisins 1 c. chopped nutmeats 1 c.sugar 1/2 c. melted butter 1 tsp. vanilla 2 eggs Method - Sift together flour, baking powder, salt, and soda. Combine and well mix the mincemeat, raisins,nutmeats, sugar, butter, and vanilla. Add the eggs, beating thoroughly after each addition. Fold in dry ingredients. Pour into a lightly greased tube cake pan, the bottom of which is lined with waxed paper. Bake in a slow oven at 325° for 1 1 /2 hours. Remove from pan at once to cake rack. **************************************** Never Fail Dumplings Contributed by Elaine Meyer (Daughter-in-Law) - In Memory of Mabel Meyer Ingredients - 2 c. flour 2 tsp. baking powder 1 beaten egg 1 c. milk 1/2 tsp. salt Method - Mix altogether and drop by spoonfuls in boiling broth. Cook for 20 minutes, covered. **************************************** Angel Pie Contributed by Earleen Jensen - via Mrs. Dena Dikeman Ingredients - Filling : - 3/4 c. sugar 3 T. cornstarch 1 c. hot water 1 lemon, Juice & rind 3 egg whites 1/4 tsp. salt 1 to 3 c. whipping cream 1 to 3 c. crushed peanut brittle Crust : - 1 c. flour 3 T. sugar 6 T. butter Method - Crust: Blend together softened butter and sugar. Pat into a pie pan and bake for 15 minutes at 375°. Cool. Filling : Combine sugar, cornstarch, and hot water and cook for 10 minutes, stirring until thick. Add grated rind of lemon, cool slightly, and add juice. Fold in whites, beaten until stiff with salt. Pour into shell and let stand until firm. Spread top with whipped cream and sprinkle with crushed peanut brittle, or a color scheme may be carried out with the use of other crushed candy. **************************************** Devils Food Cake Contributed by lona Anson - In Memory of her Mother, Hattie Burch Ingredients - 4 T.cocoa 1 c. hot water 1/2 c. butter 2 c.sugar 2 eggs 1/2 tsp. soda in 1/2 c. sour milk 2 c. flour 1 tsp. soda in chocolate 1 tsp. vanilla Method - Pour hot water over cocoa. Let stand while mixing cake. Cream butter with sugar. Add eggs and beat well. Add flour to soda in sour milk. This will make a thin batter. Add remaining ingredients to batter. Bake at 350° for 1 hour. **************************************** Burnt Sugar Cake and Icing Contributed by Justin Jensen - for Mrs. Emmet Bartsch Ingredients - 1 1/4c. sugar 1 c. water 1/2 c. shortening 3 eggs 1 tsp. vanilla 1 c. milk 21/2 c. flour 3 tsp. baking powder Pinch of salt Icing : 2 c. brown sugar 1/2 c. condensed milk (evaporated) 2 T. butter 1 tsp. vanilla Method - Cake: Place 112 cup sugar in heavy skillet. Allow this to melt and brown a deep amber, not black. Add 1 cup water, stir, remove, and cool for cake. Beat shortening and sugar to a cream. Add eggs, beaten well, and vanilla. Mix flour, baking the burnt sugar. This makes 2 large layers or three small ones. Bake at 350° for 35 to 40 minutes. Icing : Cook sugar and milk until a small ball is formed. Remove from fire and add butter. Let cool for 5 minutes,then beat with a spoon and add vanilla. **************************************** Date Ambrosia Contributed by Earleen Jensen - for Mrs.Harry Hagedorn (1938) Ingredients - 1 c. pitted dates 10 Ig. marshmallows 1 c. whipping cream 1 banana Pinch of salt Method - Quarter marshmallows and combine with dates which have been cut into pieces. Let stand in refrigerator for several hours. Whip cream and fold into marshmallow mixture. Add diced banana. Chill. **************************************** Sour Cream Banana Cake Contributed by Ardella Brandt - In Memory of her Mother, Dorothy Jensen Ingredients - 1 c. sour cream 1tsp.soda 2 eggs 1 1/2 c.sugar 2 c. flour 1/2 tsp. salt 1 tsp. vanilla 3 bananas, mashed Method - Add eggs to sour cream, one at atime. Sift and measure flour with dry ingredients. Combine with sour cream mixture. Add vanilla and fold in mashed bananas. Pour into greased 9x13-inch pan. Bake at 350 degrees for 1 hour . **************************************** Grandma OIlie Rundquist's Raised Glazed Doughnuts Contributed by Corinne Thomson Ingredients - 1 1/2 c. hot milk 2 pkg. yeast (dissolved) 1/2 c. sugar 2 eggs,beaten 1 tsp. salt 1 c. hot mashed potatoes 1/3 c. butter 41/2 c. flour GLAZE : - 1 Ib. powdered sugar 1 tsp. cornstarch 1/4 c. butter, warmed 1 T. cream 1 tsp. vanilla Boiling water to thin Method - To the mashed potatoes, add butter, milk, sugar, and eggs. When lukewarm, add yeast Add salt and flour. Mix, then knead in 1/2 to 1 cup extra flour. Put in greased bowl. Let rise, then punch down once. When light, rollout and cut with cookie cutter. Press a hole in center with fingers. Let rise. Deep fat fry. Dip in glaze while hot. **************************************** Chocolate Cake Contributed by Barbara Hofer - In Memory of her Mother, Mary Dodds Ingredients - 1 3/4 c. unsifted flour 2 c.sugar 3/4 c. Hershey's cocoa 11/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 c. milk 1/2 c. vegetable oil 2 tsp. vanilla 1 c. boiling water Method - Combine dry ingredients in large bowl. Add remaining ingredients, except boiling water, and beat at moderate speed for 2 minutes. Stir in boiling water. Batter will be thin. Pour into greased and floured 9x13-inch pan or 2 layer round pans. Bake at 350° for 30 to 35 minutes. **************************************** Raisin Cream Pie Contributed by Ardella Brandt - In Memory of her Mother, Dorothy Jensen. Ingredients - 1/2 c. raisins 1 c.sugar 3 eggs, separated 2 T. flour Pinch of salt 1/2 tsp. cinnamon 1 c. sweet or sour cream Method - Boil raisins in a little water for a few minutes. Mix other ingredients, add to raisins and boil until thick. Pour into baked pie shell. Cover with meringue using 3 stiffly beaten egg whites and 6 tablespoons sugar. Brown at 375° for about 5 minutes. **************************************** Homemade Noodles Contributed by Elaine Meyer (Daughter-in-Law) - In Memory of Mabel Meyer. Ingredients - 4 eggs 2 tsp. salt 4 c. flour 4 T. milk 4 T. cream Method - Mix the ingredients thoroughly. Roll thin and let dry. Cut into thin strips and dry. **************************************** Barbecued Ribs Contributed by Patty Rader-Eucker ~ In Memory of Hazel Rodgers. Ingredients - 5 Ib. ribs 1 btl. catsup 1 1/2T.salt 1/2 T. allspice 1/4 tsp. red pepper 1 T. vinegar 6 onions 1 btl. water 1/2 T. celery salt 1/2 T. pepper 1/4 tsp. mustard, dry 1/2 Ib. brown sugar Method - Bake for 2 1/2 hours. Brown first, then drain fat off. Put in roaster and bake. Please note that the 1990 original publication's instructions contained no additional method instruction. *********************************************************************** Rice Pudding Contributed by Norma G.Meisner - In Memory of her Mother, Edna Johnston. Ingredients - 1/2 c. cooked & drained rice 2/3 c. sugar 2 eggs 21/2 c. milk Pinch of salt 1/4 tsp. nutmeg 1/2 T. cinnamon 1/2 c. raisins Method - Mix ingredients and put in a casserole. Cook until thick at 325° or 350°. **************************************** Pumpkin Pie Contributed by Mrs.Earl Elsberry. Ingredients - 2 c. pumpkin 1 c. sugar (Ig.) 2 level tsp. cinnamon 1 level tsp. allspice Salt to taste 1 c. milk + 1/8 c. 2 eggs, beaten Method - Add sugar, spices and eggs to the pumpkin and mix well before adding the milk, this lets the spices mix better. Pour into unbaked pie crust and bake 1 hour in a 350° oven or until the center of the pie is set. This is a recipe used by Mrs.Elsberry's mother, Mrs. Levi Jensen of Royal, Nebraska. **************************************** Plain Baked Custard Contributed by Wilma Morrison - In Memory of her Mother, Mabel Meyer. Ingredients - 4 eggs,beaten 2/3 c. sugar Dash of salt 4 c. scalded milk 1 tsp. vanilla Nutmeg Method - Beat eggs, sugar, and salt to blend. Slowly add milk and vanilla. Pour into 12 custard cups or a 7x11-inch pan and sprinkle with a dash of nutmeg. Bake in a shallow pan with about an inch of water in it at 350° for 30 to 35 minutes, or until knife inserted comes out clean. |