French Bread 1939

2 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
1 package yeast, dissolved
2 tablespoons shortening
8 1/2 cups (or less) flour
corn meal
sesame seeds

1/2 cup water
1 1/2 teaspoons corn starch

Combine first 4 ingredients, let stand 15 minutes. Stir in flour and lard, knead, let rise to double it’s bulk.
Shape into 2 balls, let stand for 15 minutes.
Shape balls into long, tapered loaves.
Place on cookie sheet, liberally sprinkled with corn meal, let rise until light.
Spread topping over loaves, sprinkle with sesame seeds.Make diagonal gashes 1/2″ deep on top of each loaf.
Bake 10 minutes at 450*, reduce heat to 350* and bake until done, about 30 minutes.

Thank you Miss Tracy!!!!

Cottage Cheese Pancakes – Blintzes

2 eggs
1 cup flour
1 teaspoon salt
1 cup water

Fry on one side, lay on cloth.

3/4 pound dry cottage cheese
1 egg
2 teaspoons sugar
salt & pepper to taste

Make like blanket with fried batter and fry uncooked side.

This is Grandma Fullers’ sister Lois’ recipe.

Great Grandma Fuller’s Spice Cake

2 cups brown sugar
1/2 cup molasses
1/2 cup shortening
3 cups flour
1 cup sour milk
1 cup buttermilk
1 cup chopped raisins
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
till stiff 1 egg
Nuts if desired

Bake at 350* until toothpick inserted in middle comes out clean.

Thanks goes to Aunt Jane for this one!

Great Grandma’s Cranberry Sauce

1 12-ounce bag cranberries
1 cup sugar
1 cup water
2 boxes raspberry jello
1 large apple, chopped
2 large oranges, peeled, sectioned and de-veined if necessary
1 cup nuts

Mix all together, let set for 24 hours. Will last for 2 weeks.

Woo Hoo Aunt Jane! Thank you again!!

Grandma Fuller’s Onion Pancakes

1 egg yolk beaten
1 cup milk
1/3 teaspoon salt
1 cup flour
1 egg white beaten
1 small onion, chopped

Beat egg yolk, milk, flour and salt.
Fold in egg white and onion.

Thank you again Aunt Jane for this submission!

Grandma Little’s Pancakes

1 cup flour
1 cup cornmeal
2 teaspoons salt
2 teaspoons baking soda
2 cups buttermilk
1/2 cup water
2 eggs, beaten

Whisk dry ingredients in one bowl and wet ingredients in another.
Pour liquid mixture into dry and stir until blended.

Use a hot skillet!

Thanks to Aunt Jane for submitting Grandma Little’s recipe!


2 eggs
1 cup sugar
1/2 teaspoon vanilla
1 cup minus 2 tablespoons milk
2 tablespoons shortening
3 3/4 cup flour
3 1/2 teaspoons baking soda
1 1/2 teaspoons nutmeg
3/4 teaspoon cinnamon
1 1/2 teaspoons salt

Combine eggs, sugar, vanilla and milk.
Combine flour, baking powder, nutmeg, cinnamon and salt. Blend in shortening til crumbly. Mix with milk mixture.
Dip fry until done.

Sprinkle with powdered sugar, cinnamon & sugar, etc.

Butterscotch Pie

3/4 cup brown sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 1/2 teaspoons vanilla, separated
6 tablespoons sugar

Stir ingredients together in a sauce pan, cook over medium heat until thick.
Bring to a boil and continue boiling for 2 minutes.
Remove from heat, stir a small amount of hot mixture into egg yolks, stir back into hot mixture, cook 2 minutes, stirring constantly.
Remove from heat, add butter and vanilla.
Cool to room temperature, pour into a 9″ pre-baked pastry shell.

Beat egg whites with 1/2 teaspoon vanilla and 6 tablespoons sugar until still peaks form.
Bake at 350* for 12-15 minutes.

This is from Great Grandma Fuller, Elizabeth Britton, submitted by my Aunt Jane Holmes. Thank you so much Aunt Jane!!!

Pie Crust

2 cups all-purpose flour
1 teaspoon salt
2/3 cup cold shortening
5 1/2 tablespoons cold water

Mix flour and salt thoroughly, cut in shortening and add a little water at a time, mix lightly until dough holds together to form a ball.
Place in refrigerator for 15 minutes, this will improve handling and crust quality.
Roll out on parchment paper or floured surface to a thin sheet that will fit on pie baking dish.
Add filling (like sliced apples with cinnamon, butter and sugar), roll out top crust , cover pie, flute edges, cut a few air slices in top and bake at 400* for 25 to 30 minutes.

Grandma Fuller had this one saved from a Golden Crust flour bag (circa 1950s?). I couldn’t find anything to link to so they could receive credit…

Chocolate Fudge

1 14-ounce can Eagle Brand milk
18 ounces semi-sweet chocolate chips
1 1/2 teaspoon vanilla
dash salt
1 cup nuts (optional)

Melt chocolate chips with Eagle Brand milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

I was entering this recipe from a handwritten piece of paper but it lacked specifics in the directions. I looked online and evidently, this is from! Thanks Eagle Brand!!

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