Yes, that is how grandma served her ice cream cones. With the big "Eat It All" ice cream cones and one scoop, maybe 1 1/2 scoops of ice cream. It sure tasted good after swimming.
Wednesday, April 3, 2013
Monday, April 1, 2013
I asked Grandma what roll recipe she uses and she uses my mom's jiffy roll recipe. She told me that she likes to make cinnamon rolls with it and line the pan that you put the rolls in with brown sugar, butter and nuts. She told me her mom taught her to do that. So, I tried it out and it was so good!
1/2 cup melted butter (plus more for coating)
2 cups water
1/2 cup sugar
1 tsp salt
5 tsp yeast
1/2 cup warm water
1 tsp sugar
7 cups flour
Combine water, butter, sugar and salt. Dissolve 5 tsp yeast in 1/2 cup warm water, along with 1 tsp sugar and let it grow (for about 10 minutes.) Add 2 well beaten eggs to water/butter/sugar mixture. Beat in 3 cups of flour and then add yeast mixture. Then add 4 cups flour. Knead. Roll out(the key to making these really good is to make them thin when you roll them out), coat in butter, cut into sections with pizza cutter, roll up*. Let rise until double in bulk (about 2-4 hours). Bake at 375 for 10-20 minutes (depending on how done you like them.) Coat with butter (if you want, but not needed) when out of oven. Makes approximately 5 dozen small to medium rolls.
*Pecan Cinnamon Rolls
Roll dough into rectangle. Coat with butter, cinnamon and sugar. Roll up. Cut into cinnamon rolls. Chop up about 1 cup of nuts (pecans). Melt 1/4 - 1/2 cup butter pour into a 9 inch glass dish. Sprinkle 1/2 - 1 cup of brown sugar over butter. Top with pecans. Then place cinnamon rolls on top of pecans. Bake for 20-25 minutes (might need to put some tinfoil on top of rolls so they don't burn. Invert when you take them out of the oven.
This is the marinade that Grandma and Grandpa used for their steaks. I remember Grandpa BBQing these up for us on the driveway. I use this marinade for my chicken and steak.
Marinated Barbecued Steak
by Aletha Adams (she was/is in Grandma's ward)
1/2 cup soy sauce
2 Tbls honey
2 Tbls white vinegar
1 1/2 tsp garlic powder (I used one garlic clove crushed)
1/2 tsp ginger
1/2 cup chopped onion (I used one medium onion)
1/2-3/4 oil (I used olive oil)
Mix together and marinade steaks or chicken overnight. Grill.
Wednesday, March 13, 2013
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 beaten eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oatmeal
1/2 cup chopped walnuts (optional)
Cream shortening and sugars. Add eggs and vanilla, beat well. Add flour, salt, baking soda. Add oatmeal. Bake at 350 degrees for 7-8 minutes (not too long).
Also, form these into logs and freeze them. Then cut them off and make the perfect icebox cookies.
Grandma said she got this recipe from someone she worked with in Omaha. She taught her how to roll the cookies in wax paper and freeze to cook at a later date.
I love everything about these cookies. I've actually made these twice in the past little bit (2 different recipes) and I liked Grandma's recipe the best.No Bake Chocolate Oatmeal Cookies
1/3 cup butter
1/2 cup milk
1 1/2 cups sugar
3/4 cup peanut butter
6 tbls cocoa
3 cups oatmeal
1 tsp vanilla
Mix butter, milk, sugar and peanut butter in a pot over the stove until it boils. Let it boil for 1 minute (keep stirring). Take off stove and add vanilla, cocoa and oatmeal. Drop in spoonfuls on wax paper. Let them harden (they are the best a little cold in the refrigerator.
The reason I think I liked these so much is because the mixture was hot enough to cook the oats a little and so they were tastier than the others I made which put the pb in after the mixture boiled.
Monday, March 11, 2013
recipe by Luann (Grandma's sister)
2 cups milk
1 cup sugar
2 tsp vanilla
5 1/3 tbls (or 1/3 cup) butter
1/2 cup flour
1 cup shredded coconut
Put all ingredients in blender and blend. (I blended everything really well except the coconut then I put that in at the very end.) Pour into a greased pie pan (very important.) Bake at 350 degrees for 30-40 minutes until golden. It took me more like 50-60 minutes (I used a glass pie pan.) Just make sure the center is set with a very slight wiggle when you shake it. Refrigerate before eating.
It does have an eggy flavor, but after you refrigerate it, it gets much better.