One of Paul’s favorites. Personally, I’ll always remember the time our cat ate a bunch of apples off the top of the cake during a visit to Orchard Park. Can’t blame her – she had excellent taste!
From the recipe card:
Fantastic! Keeps very well in the pan for 8 to 10 days, covered in a cool place.
2-3/4 cups all purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup sugar
½ lb. butter (unsalted) or margarine
2 eggs, beaten
9 apples (approx.) peeled, cored, grated
½ cup sugar
1 tsp. cinnamon
1 cup icing sugar (optional)
juice of ½ lemon (optional)
grease 9×13 inch cake pan
preheat oven to 325
sift flour, baking powder and salt
add sugar and cut in butter or margarine with two knives until mealy in texture
add beaten eggs and blend in with fingers
divide dough in half, put ½ into bottom of pan and spread apples over top
mix sugar and cinnamon together and sprinkle over apples
place remaining dough over this in bits (like crumbs)
don’t pack tightly
bake for 55 minutes
set on cake rack in pan to cool
spread top with icing sugar mixed with lemon juice to spreading consistency (optional)
cut in squares to serve
This is another method, more than a recipe. My mom and I LOVE these pickles, just the thought of them makes the corner of my jaw tingle and my mouth water.
However, it must be said that these are not like the pickles you buy in the grocery store – nothing at all. I just made a batch of these and gave one to my husband, Paul, to taste – he claims I tried to poison him.
small pickling cucumbers, washed
white vinegar (cheap white vinegar – do not use Heinz, it’s too acidic)
garlic cloves, sliced or in large chunks, to taste (we like LOTS of garlic)
fresh bunch of fresh dill – fronds, flowers, etc. stripped from stems
Place cucumbers in a large pyrex or glass bowl.
Add garlic and dill.
Pour vinegar in bowl until cucumbers are covered.
Place an inverted plate, just smaller than the bowl, over the cucumbers and place a weight on it to keep the cukes, dill and garlic submerged.
Set aside in a cool place for about a week. (I kept mine in the basement on a shelf). Check throughout the week to make sure everything is still submerged. Stirring the contents of the bowl is optional.
You will be able to tell when the pickles are ready – they’ll look like pickles and not cucumbers. Trust me, you’ll know.
When ready, store in the refrigerator – either in the bowl, covered, or transfer the pickles, some dill, garlic and vinegar to cover into a jar with a lid.
Eat plain, or sprinkle with a little salt.
Pesto is a newly acquired taste for me, so I was very pleased to find this recipe at the bottom of the stack of my grammy’s recipes. I planted two different kinds of basil in my garden this year, mainly to eat with the neighboring tomatoes. But I think this might be a better use.
2 cups loosely packed fresh basil leaves
2 medium garlic cloves
1 tsp. salt
1 tbs. grated parmesan cheese
grated romano cheese*
3/4 to 1 cup olive oil
6 tbs. unsalted butter
There were no instructions – I’m assuming one would just pack everything into the blender/food processor and whiz away to the desired conssistency. I guess this could also be done by hand, with a mortar and pestle, but that might not be for everyone.
* I’m guessing 1 tbs. as well
I probably found this recipe a little late for this year, but I’ll be ready for spring 2008! Perhaps this would work with other fruit as well. I see experiments with raspberries in my future.
This recipe is my grammy Christina’s and was written down by someone else in the family as it’s noted that the recipe comes from aunt Christina and also contains more notes and explanations than I’ve found in this batch of recipes given to me by my mother. It almost reads as if the person was at grammy’s side watching and writing down each step:
1 quart strawberries
4 cups granulated sugar
2 tsp. lemon juice
Wash and hull berries.
Put berries with 2 cups sugar into a small preserving kettle.
Bring up to a boiling point over low fire and boil rapidly for 5 minutes.
Add remaining sugar and lemon juice and boil 10-15 minutes.
A watery fruit will require longer cooking time.
Turn into an earthenware jar or deep crock or mixing bowl and let stand 24 hours, stir occasionally.
Seal cold in sterilized jars.
The small quantity and short working period are the secret of the deliciousness of these preserves. The lemon juice preserves the vivid red of the berries. You can make as many quarts of berries that the jar or crocks will hold, but only one quart at a time.
This cake is just as good for breakfast as it is for dessert, maybe better!
1/2 c. shortening (can use 1 stick margarine)
2 c. sugar (can use only 1 c.)
4 c flour
1 tsp. salt (optional)
2 tsp. baking powder
1 tsp. baking soda
2 c buttermilk
1/2 c. butter and equal amounts of flour and sugar to make crumbs
Preheat oven to 325
Sift together flour, salt, baking powder and baking soda; set aside
Cream shortening, sugar and eggs
Stir in flour mixture
Add buttermilk, beat well
Pour into 2 9″ x 13″ pans
Sprinkle topping over dough
Bake 45 minutes