Grandma Libby's Applesauce Oatmeal Cookies

We (our daughters and Ken and I) read my Grandma and Grandpa Peterson's history written by my sister, Patty for our online book club.  Afterward, both Shonna and Michelle made these cookies.  The recipe was printed in the back of the book.  They both said they were delicious.  I can't wait to try them!

 Applesauce Oatmeal Cookies

2 cups sugar

1 cup shortening

2 beaten eggs

2 tsp. baking soda

2 cups applesauce

4 cups flour

2 tsp. nutmeg

1 1/2 tsp. salt

2 tsp. cinnamon

2 cups quick oats

 1 cup raisins

2 cups nuts

chocolate chips (opt.)

Cream sugar and shortening.  Beat eggs and add to mixture.  Add soda to the applesauce and then add to the mixture.  Sift dry ingredients together and add to the wet ingredients.  Mix well.  Stir in oatmeal, raisins, and nuts.  Drop by Spoonfuls on greased cookie sheet.  Bake at 350 for 10 minutes or until desired doneness.  This is a double batch.

Grandma Libby

Brown Pudding

Kristen's husband is from South Africa, of English descent.  This pudding is an old English tradition and is absolutely delicious. He grew up eating it and now makes it for his family. Kristen made it for us when we visited recently.  They say the ice cream on top is absolutely essential.  I can live with that!

Lissi saw mom cooking and pulled up a stool to help.  Two-year-olds are so much help.  Kristen is so patient.

Brown Pudding

Mixture 1

1 cup butter

1 cup sugar

2 tsp. apricot jam

1/2 cup milk

2 teaspoons baking soda

Dry ingredients:

3 cups flour 

1 T. ground ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

Melt the butter and add the sugar and jam.  Dissolve the baking soda in the milk.  Mix together the dry ingredients.  Add the dry ingredients and milk alternately into the hot butter/sugar mixture.  

Mixture 2

In a large saucepan, boil

1 1/2 cups sugar

5 cups water

2 T. lemon juice

1/2 tsp. salt

When boiling, add Mixture 1 to the boiling syrup.

Put a lid on the pan and cook slowly, simmering, for 1 hour.  

It takes a long time, but it is worth it!  It is delicious.

Ice Box Cake

 Happy birthday to Leora Hinton, Ken's mother.  She would be 101 today.  She raised eight kids.  One of their favorite desserts that she made was what she called Ice Box Cake.  In honor of her, I publish this recipe today.

Ken made it to honor her.  He used strawberries.

Leora's Ice Box Cake

 

1. Graham cracker crust.  Some like more crust, some less, so suit yourself. Using a rolling pin, crush as many Graham Crackers as you desire—enough to line the bottom and sides of the container you put your cake in. Some like crust sprinkled on top as well, so leave enough for that if you choose. (You can substitute two commercially-made graham cracker crusts.)

 

2. Marshmallow mix. Into a pan with just a touch of milk (¼ cup), add 16 oz bag of marshmallows. Some prefer a little lighter marshmallow taste and they go with a 12 oz bag. Melt the marshmallows in a double boiler. (Updated version:  Just melt them in the microwave, stirring often.)

 

3. Whip cream. Into your marshmallow mix add a cup of cream that has been whipped (or 8 oz of cool whip). I have found it better to be a tad extra on whipped cream than too much extra on marshmallows. 

 

4. Fruit. Add whatever fruit you prefer to the marshmallow/cream mix. Our family has preferred bananas—usually four average size bananas, sliced. Other people prefer strawberries, blue berries, pineapple and other fruit. Pour the marshmallow mixture into the prepared crust/ crusts.  (We find it better to slice the fruit right into the graham crust, then pour the marshmallow mixture on top.)  Top with graham crumbs, if desired.  

 

5. Chill the ice box cake.  Cover the container and place in the refrigerator (not freezer) for several hours until it has become cold to fridge temperature. Cut and serve.

Aebelskivers

A Hinton family tradition that comes from my Scandinavian ancestry is aebelskivers.  We make them every New Years morning for breakfast.  For their wedding showers, we gave each of our daughters an aebelskiver pan so they could continue the tradition. 

And they have.  In each of our homes on New Years Day, we know that we are all making and eating these delicious little pancake balls.

I know it wasn't the original recipe (duh!) but I have taken to using Bisquick. It's easier.  My daughters make them from scratch.

Aebelskivers
4 eggs, separated
3 cups Bisquick
2 cups water
4 Tablespoons melted butter
Butter for frying
Applesauce
Powdered sugar for garnish
In a medium bowl, beat egg yolks until pale.  Stir in Bisquick, water and 4 Tablespoons melted butter until blended.  I another medium bowl, beat egg whites until stiff, but not dry.  Fold whites into Bisquick mixture.  Generously butter each aebelskiver cup (in recent years I have used cooking spray instead)  Heat.  Fill each cup 3/4 full with batter.  (You can add a little bit of applesauce or even blueberries in each one at this point, or you can just make them plain)  When set around the edge (about 1 1/2 minutes), turn the ball over with a fork (or my mom always used a knitting needle.)  Continue to cook and turn until lightly browned on all sides and done in the middle.  Roll gently in powdered sugar.  Serve with syrup of choice and applesauce, if desired.

Danish Butter Cookies aka Damn Good Cookies

We recently held our family Heritage Dinner at my sister, Pam's house.  We make foods from our Scandinavian Heritage.  I made Danish Butter cookies that were out of this world yummy.  But, we forgot to get a close up picture of them.  But here is a picture of me with my sisters with all three desserts.  The cookies are in the middle.  They were pretty and very delicious.  We sprinkled them with  colored sugars before baking.  

DANISH BUTTER COOKIES
1 c. sweet butter 1 egg 1 c. sugar 1 tsp. vanilla 2 c. flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar Cream butter and sugar together. Add egg. Mix dry ingredients, sifted once. Add a little at a time. Add vanilla. Roll into small balls about the size of a walnut. Flatten with a fork. Sprinkle with sugar.  Bake at 350 to 375 degrees for 10-12 minutes.

Recipe source:  Cooks.com

Pickled Cucumbers and Red Onion

This is a fantastic version of this old standby recipe. Joan made this for our heritage dinner last spring, and man was it good. With cucumbers and onions coming on in the garden, I thought it was a good time to post this. Try it; you'll like it!

1 cucumber, finely sliced

1/2 red onion, finely sliced

fresh Dill sprigs- several

1 1/2 cup white vinegar

1 cup sugar

5-6 allspice berries

1/4 tsp. salt

Put cucumbers and onion in a bowl. Add the dill and a pinch of salt.

In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until liquid is simmering and the sugar has completely dissolved. pour pickling liquid over veggies and stir to ensure all is well coated. Allow to cool to room temperature, then cover and refrigerate. Chill for at least 4 hours before serving.