Browse Items (1268 total)
Sort by:
-
Graham Cracker Pie
# Graham Cracker Pie
## Ingredients
### Crust and Topping
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
### Custard Filling
- 2 cups milk, scalded
- 3 eggs, separated
- 1/2 cup sugar (for custard)
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
### Meringue
- 3 egg whites (reserved from above)
- 1/2 cup sugar
## Instructions
### Crust
1. Combine rolled graham cracker crumbs, melted butter, sugar, and cinnamon; mix well.
2. Reserve 1/2 cup of the crumb mixture for topping.
3. Press remaining mixture evenly into a 9" pie pan to form the crust.
### Custard Filling
1. Scald milk in a heavy saucepan until just steaming; set aside.
2. Beat egg yolks with sugar, flour, vanilla, and lemon extract until well combined.
3. Slowly add scalded milk to the egg mixture, stirring constantly to blend.
4. Transfer to the top of a double boiler over boiling water.
5. Cook, stirring constantly, until mixture thickens and raw flour taste is gone — approximately 20 minutes.
6. Pour custard filling into the prepared graham cracker crust.
### Meringue and Assembly
1. Beat egg whites until stiff peaks form.
2. Gradually fold in sugar until meringue is glossy and holds its shape.
3. Spread meringue evenly over the custard filling.
4. Sprinkle reserved 1/2 cup graham cracker crumb mixture over the meringue.
5. Bake immediately at 300°F for 15 to 20 minutes until meringue is set and crumbs are lightly toasted.
6. Cool completely before slicing.
---
# Graham Cracker Pie
## Crust Ingredients
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
## Filling and Meringue Ingredients
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
## Instructions
1. Mix all crust ingredients together. Reserve 1/2 cupful for topping meringue. Pat out remaining mixture in a 9-inch pie pan.
2. Scald milk. Beat egg yolks and add 1/2 cup of the sugar, flour and flavorings. Mix well and slowly add the scalded milk, stirring to blend well.
3. Place over boiling water in double boiler and cook until mixture thickens and the raw taste is eliminated (about 20 minutes). Stir constantly to prevent lumping.
4. Make meringue by beating the egg whites until stiff and gradually folding in the remaining 1/2 cup sugar.
5. Place custard filling in pie pan on graham cracker mixture. Spread meringue over custard and sprinkle remaining crumb mixture on meringue.
6. Bake immediately in a slow oven, 300 degrees F., for 15 to 20 minutes. -
Graham Pecan Pie
Graham Pecan Pie
14 graham crackers (1½ cups) crushed
1 cup sugar
½ cup coarsely broken pecans
1 teasp. baking powder
¼ teasp. salt
1 teasp vanilla
3 eggs - separated.
Roll crackers fine - add sugar nuts, bk. pow. salt
and vanilla. Stir in beaten egg yolks. Mix well. Beat
whites until they hold peaks. Fold into 1st mixture. Pour
into buttered pie pan. Bake 325°. 35 min. garnish whip cream
Back: blank
---
# Graham Pecan Pie
## Ingredients
- 14 graham crackers (1 1/2 cups), crushed
- 1 cup sugar
- 1/2 cup coarsely broken pecans
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 3 eggs, separated
## Instructions
1. Roll crackers fine.
2. Add sugar, nuts, baking powder, salt, and vanilla.
3. Stir in beaten egg yolks. Mix well.
4. Beat egg whites until they hold peaks.
5. Fold egg whites into first mixture.
6. Pour into buttered pie pan.
7. Bake at 325° for 35 minutes.
8. Garnish with whipped cream. -
Grama Davis' Salad Dressing / Potato Salad
Grama Davis' Salad
Dressing (Lois Hubbard)
Salt to taste
1/2 cup water
1 TBsp. Flour
2 tsp. Mustard (dry)(?)
1/4 cup Vinegar
1/4 cup Sugar
4 eggs
1 TBsp oleo - (over)
Back:
Beat eggs - Mix Sugar,
flour, Vinegar & Water
Salt, with eggs. Cook until
thick in double boiler
or over a pan of hot water.
Add oleo - and Cool
To make potato salad - I
use a little Sour (3/4c) Cream
and Real (1cup) Mayo. (mix and taste
to your own preference)
---
# Grama Davis' Salad Dressing (Lais Hubbard)
## Ingredients
- 1/2 cup water
- 1 tablespoon flour
- 2 teaspoons dry mustard
- 1/4 cup vinegar
- 1/4 cup sugar
- 4 eggs
- 1 tablespoon oleo
- Salt to taste
## Instructions
1. Beat eggs. Mix sugar, flour, vinegar, water, and salt with eggs.
2. Cook until thick in a double boiler or over a pan of hot water.
3. Add oleo and cool.
## For Potato Salad
1. Use a little sour cream (about 3/4 cup) and real mayonnaise (about 1 cup).
2. Mix and taste to your own preference. -
Grand Casserole
Grand Casserole
1 lb gr. Chuck 1/4 t. pepper
1/4 c oats, grated potatoes 1T Wor. sauce
Carrats, onions 2T catsup
1 egg 1/4 c milk
1 tsp salt 1C Cream of Celery soup
2T shortening 3/4 c Crushed
Potato
Chips
Combine all ingredients but pot. chips, soup +
shortenings. Shape into 12 balls. Melt shortening in
frying pan & brown the balls over low heat. Place
in Cass dish. Cover with soup & pot. chips Bake 325°
40 min
Back: blank
---
# Grand Casserole
## Ingredients
- 1 lb ground chuck
- 1/4 cup oats
- Grated potatoes
- Carrots, onions
- 1 egg
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp Worcestershire sauce
- 2 Tbsp catsup
- 1/4 cup milk
- 1 cup cream of celery soup
- 2 Tbsp shortening
- 3/4 cup crushed potato chips
## Instructions
1. Combine all ingredients except potato chips, soup, and shortening.
2. Shape mixture into 12 balls.
3. Melt shortening in frying pan and brown the balls over low heat.
4. Place in casserole dish.
5. Cover with soup and potato chips.
6. Bake at 325°F for 40 minutes. -
Grandma's Rice Pudding / Vanilla Sauce
GRANDMA'S RICE PUDDING THE TAMPA TRIBUNE
2 cups milk ½ cup sugar
3 eggs 1 teaspoon vanilla
1 cup cooked rice raisins
Vanilla Sauce
Combine milk, sugar, eggs and vanilla. Place
1 TB. cooked rice and a few flumped raisins in
the bottom of each of 8 custard cups. Fill
with custard.
Place cups in a pan of water and bake at 375
degrees about 30 minutes or until a silver
knife inserted in the center of the custard
comes out clean. Do not overbake.
Cool, turn onto serving dishes and top with
vanilla sauce.
Card 1 Back: blank
Card 2 Front:
VANILLA SAUCE THE TAMPA TRIBUNE
TO BE SERVED WITH "GRANDMA'S RICE PUDDING"
1 cup milk ¼ cup sugar
1 egg, beaten ½ teaspoon vanilla
1½ teaspoons corn starch dissolved in a small
amount of the milk
Bring milk to a boil. Add sugar, corn starch
and egg. Cook one minute, stirring. Add va-
nilla. Cool. Then ladle over rice pudding.
Makes eight servings.
Card 2 Back: blank
---
# Grandma's Rice Pudding and Vanilla Sauce
*Two recipes on one The Tampa Tribune clipping card*
*Makes 8 servings*
---
# Grandma's Rice Pudding
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 2 cups milk
- 3 eggs
- 1 cup cooked rice
- 1/2 cup sugar
- 1 tsp vanilla
- Raisins (a few, plumped)
## Instructions
1. Combine milk, sugar, eggs, and vanilla.
2. Place 1 Tbsp cooked rice and a few flumped raisins in the bottom of each of 8 custard cups.
3. Fill with custard mixture.
4. Place cups in a pan of water and bake at 375°F about 30 minutes, or until a silver knife inserted in the center of the custard comes out clean. Do not overbake.
5. Cool, turn onto serving dishes, and top with Vanilla Sauce.
---
# Vanilla Sauce
*The Tampa Tribune — to be served with "Grandma's Rice Pudding"*
*Makes 8 servings*
## Ingredients
- 1 cup milk
- 1 egg, beaten
- 1 1/2 tsp cornstarch, dissolved in a small amount of the milk
- 1/4 cup sugar
- 1/2 tsp vanilla
## Instructions
1. Bring milk to a boil.
2. Add sugar, cornstarch mixture, and egg.
3. Cook one minute, stirring.
4. Add vanilla.
5. Cool, then ladle over rice pudding. -
Granny Cake
GRANNY CAKE
2 EGGS
2 cups flour
1½ cups sugar
1 teaspoon salt
1 teaspoon soda
1----No.2 can of crushed pineapple and juice
Mix all together and pour into a 9 x 13 pan. On
top sprinkle ½ cup brown sugar and ½ cup chopped
nuts.
Bake 350 degrees......40 minutes.
While cake is baking...mix together 2/3 cup sugar,
1 small can milnot, 2/3 stick butter, 1 teasp. vanilla. Boil
il 2 to 3 min., let stand, pour over cake while hot from oven.
Back: blank
---
# Granny Cake
## Ingredients
- 2 eggs
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 No. 2 can crushed pineapple and juice (~2 cups)
## Topping
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
## Glaze
- 2/3 cup sugar
- 1 small can milnot (evaporated milk)
- 2/3 stick butter
- 1 tsp vanilla
## Instructions
1. Mix eggs, flour, sugar, salt, baking soda, and crushed pineapple with juice all together.
2. Pour into a 9 x 13 pan.
3. Sprinkle top with brown sugar and chopped nuts.
4. Bake at 350 degrees for 40 minutes.
5. While cake is baking, mix together sugar, milnot, butter, and vanilla for the glaze.
6. Boil glaze 2 to 3 minutes, then let stand.
7. Pour glaze over cake while hot from oven. -
Granny's Sugar Cookies / Confectioners Sugar-Water Glaze
Card 1 Front:
GRANNY'S SUGAR COOKIES
Cream together ½ cup butter -
Granola
granola
MIX
4 cups rolled oats and rolled
wheat
1-1/2 cups shredded
unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
soybeans
HEAT
1/2 cup oil
1/2 cup honey
1—2 teaspoons vanilla
COMBINE honey-oil mix-
ture with dry ingredients and
mix
BAKE on oiled cookie sheets
at 375 degrees for 20—30
minutes stirring now and
then
Back: blank
---
# Granola
## Ingredients
### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans
### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla
## Instructions
1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then. -
Granola
GRANOLA
2 c rolled oats 1/4 c ground flax seeds
3/4 c unsweetened coconut 1/4 c bran and or macro
1/2 c wheat germ wheat flakes
1/2 c chopped nuts 1/2 c ground (course)
1/2 c hulled sunflower seeds chopped roasted soy beans
Heat together: 1/2 c honey, 1/4 c soy or corn oil, 1tsp
vanilla.
Put all together and bake on cookie sheet. Stir every
5 minutes for 15 minutes. Oven 350
I added raisins. Chopped dates can be added if desired
Store coconut can be used in place of unsweetened.
Card 1 Back: blank
---
# Granola
## Ingredients
- 2 cups rolled oats
- 3/4 cup unsweetened coconut
- 1/2 cup wheat germ
- 1/2 cup chopped nuts
- 1/2 cup hulled sunflower seeds, chopped
- 1/4 cup ground flax seeds
- 1/4 cup bran and/or macro wheat flakes
- 1/2 cup ground (coarse) roasted soy beans
### Liquid Mixture
- 1/2 cup honey
- 1/4 cup soy or corn oil
- 1 tsp vanilla
## Instructions
1. Heat together the honey, soy or corn oil, and vanilla.
2. Combine all dry ingredients together.
3. Pour the liquid mixture over the dry ingredients and mix to combine.
4. Spread onto a cookie sheet and bake at 350°F, stirring every 5 minutes for 15 minutes total.
## Notes (from card)
- Raisins may be added.
- Chopped dates can be added if desired.
- Store-bought (sweetened) coconut can be used in place of unsweetened. -
Granulated Soap
Granulated Soap
3 qts. cold water - 1 can lye
3/4 c. borax - 4 lbs. melted grease.
Into cold water empty lye, add borax
& stir until all is dissolved. Into this lye
solution, pour the melted (not hot) grease,
stirring constantly for 10 to 15 minutes. Stir
occasionally for next 36 hours. The more
it's stirred, the more granulated it becomes.
Back: blank
---
# Granulated Soap
## Ingredients
- 3 qts. cold water
- 1 can lye (12 oz)
- 3/4 cup borax
- 4 lbs. melted grease
## Instructions
1. Into cold water, empty lye. Add borax and stir until all is dissolved.
2. Into this lye solution, pour the melted (not hot) grease, stirring constantly for 10 to 15 minutes.
3. Stir occasionally for the next 36 hours. The more it is stirred, the more granulated it becomes. -
Grape Juice Lemonade / Ginger Ale Lemonade / Loganberry Lemonade
Grape Juice Lemonade
4 Sunkist lemons 1½ pints water
1 pint grape juice 1 cup sugar
Place a small block of ice in a pitcher. With the juice of four
lemons mix one cup of sugar, one and one-half pints of water,
one pint of grape juice. Pour into pitcher
and stir thoroughly. Allow to stand a
few minutes before serving. Serves six
persons. Charged water may be substi-
tuted for plain water.
Ginger Ale Lemonade
Substitute ginger ale for grape juice in
above formula.
Loganberry Lemonade
Substitute loganberry juice for grape
juice in above formula.
Back: blank
---
# Grape Juice Lemonade
## Ingredients
- 4 Sunkist lemons
- 1 pint grape juice
- 1 1/2 pints water
- 1 cup sugar
## Instructions
1. Place a small block of ice in a pitcher.
2. With the juice of four lemons mix one cup of sugar, one and one-half pints of water, and one pint of grape juice.
3. Pour into pitcher and stir thoroughly.
4. Allow to stand a few minutes before serving.
5. Serves six persons. Charged water may be substituted for plain water.
## Ginger Ale Lemonade
Substitute ginger ale for grape juice in the above formula.
## Loganberry Lemonade
Substitute loganberry juice for grape juice in the above formula. -
Grape Nut Pudding
Grape nut Pudding 1939
Mrs Bro[wn]
1pt milk- scald
1/2 cup sugar
1/2 cup grape-nut good
add grapenut to hot mi[lk]
after it thickens
add yolk of egg and
take from stove after thicken
add beaten egg white[s]
salt + flavor
Back: blank
---
# Grape Nut Pudding
## Ingredients
- 1 pt milk
- 1/2 cup sugar
- 1/2 cup Grape-Nuts cereal
- 1 egg, separated
- Salt, to taste
- Flavoring, to taste
## Instructions
1. Scald the milk.
2. Add the Grape-Nuts to the hot milk.
3. After it thickens, add the egg yolk.
4. Take from stove after thickening.
5. Add beaten egg whites, salt, and flavoring.