Sunday, November 9, 2008

Ma Farley’s Whipping Cream Pound Cake

1 pound butter
1 pound sugar
6 eggs
2 tsp pure vanilla extract
½ pint whipping cream
½ tsp baking soda
½ tsp salt
1 tsp baking powder
3 cups all-purpose flour

Grease and flour a 10-inch tube pan.

In large mixing bowl, cream softened butter and sugar until pale and fluffy. Add eggs 2 at a time and mix until well incorporated. Add vanilla.

Sift flour and salt together.

Add 1/3 of the flour mixture to the wet ingredients mix lightly.
Add 1/3 of the whipping cream to the mixture and alternate another 1/3 of the flour with 1/3 of whipping cream, until all flour and cream is incorporated and batter is smooth.

Pour into greased tube pan and place into COLD oven. Bake until a cake tester inserted in the middle comes out clean. (Approximately 1.5 hours)

Cool cake, remove from pan and glaze or garnish.


Orange Whipping Cream Pound Cake - Use Orange Extract instead of vanilla and add 1 tablespoon of orange zest to the batter

Almond Whipping Cream Pound Cake – Use Almond Extract instead of vanilla

Lemon Whipping Cream Pound Cake – Use Lemon Extract instead of vanilla and add 1 tablespoon of lemon zest to the batter.

Powdered Sugar Glaze

2 cups powdered sugar
3 tbsp. liquid (milk - water - fruit juice, etc.)
1/2 tsp. vanilla or other extract (optional)
Combine ingredients and mix until smooth. Pour glaze over cooled cake.

Grandma Meredith's Easter Eggs

1 dozen eggs
As many onion skins as you can find

Place all of the eggs and onion skins in a large pot. Cover with water and boil for 15 minutes. Drain and cool.

You will have the most beautiful russet-colored eggs for Easter.

-- Florence Augusta Siddons Meredith, 1887-1959

Grandma Meredith became ill when I was 8 years old and died when I was 10 years old. I have very few "food" memories of her. However, I do remember us each taking a small mug and filling it with cheerios. Then we would go into her living room and watch "The Lone Ranger" on television. She loved anything involving cowboys and indians. She would also take two pressed-glass wine glasses and fill them with 7-Up. We would drink our "sparkling" drinks like ladies! Grandma Meredith had a kitchen tablecloth with a red Geranium pattern. She also had Geraniums in her kitchen window. She would sit in that window and watch me play on my swing. Geraniums always make me think of her. -- Meredith Joy Sproul Friedman.

Cheese Sauce

1 cup hot milk
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup grated cheddar cheese

Scald the milk, about three minutes in the microwave. Make sure it doesn't boil over. Melt the butter in a small bowl in the microwave for about 30 seconds. Add the flour to the butter and stir until completely mixed. Stir the hot milk gradually into the butter-flour mixture until thoroughly mixed. Stir in the grated cheddar cheese until completely mixed. Return bowl to microwave and cook on high, stopping to stir every 30 seconds, until the sauce reaches the desired consistency.

-- Meredith Joy Sproul Friedman, 1948-

Various Drinks

The Virgin Cream
(Friedman Egg Cream)

1 part whole milk
2 parts cream soda

-- Stephen Barry Friedman, 1948-

The Virgin Cream

1/2 whole milk or half & half
1/2 cream soda

-- Adam David Friedman, 1983-

The Swan

20% rum
65% cream soda
15% whole milk

-- Adam David Friedman

Upon learning of a drink a friend created involving rum and cream soda, Adam tried adding milk, essentially creating a rummy version of the Virgin Cream.

The Dirty Swan

20% rum
65% cream soda
15% Irish Cream

-- Adam David Friedman

While at Field School in Wisconsin, a friend tried to order a "Swan." When the bartender did not have any milk or cream, Irish Cream was used instead. Hence the creation of a new drink, "The Dirty Swan."

Halloween Party

"There was an old man called Patrick McGillicuddy.
He was an old crank an awful old fuddy-duddy.
He took a skid while chasing a kid,
and these are the remains of the old busy-body."

1) Eyes--peeled grapes

2) Hair--rope, unknotted

3) Teeth--corn

4) Leg bone--bone

5) Veins and arteries--macaroni

6) Liver--liver

7) Hand--glove with jello

8) Tongue--oyster

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

When I was about 10 years old, in 1958, my mother, Grandma Sproul, had a Halloween party for me and my friends. We lived at 406 Clarendon Place, Orange, NJ. The house had a front to back hallway that was as wide as a room. At the back of the hallway, she had taken my brother Walter's Lincoln Log box and placed it on two saw horses, with Grandpa Sproul's help. Grandpa Meredith had made the box for Walter and it was the size of a small coffin. She arranged chairs, auditorium style, in front of the box. All of the lights were turned off and she had a candle placed at each end of the box. In the box were stored all of the items listed above. She invited us to attend the funeral of "Poor Mr. McGillicuddy." Slowly she removed each item, told us what it was "supposed" to be and had us pass the items up and down the aisles. Everyone screamed and yelled and finally laughed. With the noise and the eerie lighting, passers-by must have thought the house was haunted! The party was a huge success. -- Meredith Joy Sproul Friedman, 1948-

Tooth Powder

1 part table salt
3 parts baking soda

-- Aunt Lollie

For Rheumatism

1 quart of cooled boiled water
10 cents worth of Epsom Salts
1 head of garlic (chopped fine)
juice of 2 or 3 lemons

Let stand 24 hours.

Take a wine glassful every morning before breakfast.

-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Raspberry Almond Shortbread Thumbprint Cookies


2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam


1 cup powdered sugar
1 1/2 tsp. almond extract
2-3 tsp. water

Preheat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover and chill 1 hour.

Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of cookie (edges may crack slightly). Fill each indentation with 1/4 tsp. jam.

Bake 14-18 minutes, until edges are slightly brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Mix all glaze ingredients with whisk until smooth. Drizzle over cookies.

-- Jennifer Dawn Friedman Farley, 1975-

Bruce requests these cookies every year at Christmas. They are easy to make and delicious! Besides being a yummy treat for the family, these cookies make good holiday gifts.

Fruit/Peach Cobbler

Preheat oven to 375 degrees. Melt one stick of butter in a baking dish. I use a rectangular Pyrex dish. Place 4 to 6 cups of fruit in a cooking pot. Sweeten the fruit to taste and heat on the stove. Do not boil.

Beat together:

1 cup of flour
1 cup of milk
dash of salt
1 cup of sugar
2 tsp. baking powder
1 tsp vanilla

Pour the batter on top of the melted butter in the dish. Spoon the heated fruit on top of the batter. You can use a slotted spoon for less syrup in the cobbler. Place in oven for 25-30 minutes or until nicely browned on top and bottom. I save the leftover syrup from the fruit and it can be spooned over the cobbler or over the ice cream that you might put on top of the cobbler.

-- Meredith Joy Sproul Friedman, 1948-

This recipe brings back memories of living in Northern California. In the summer, we would always take trips to Winters, California. We would know we had reached our destination when all we could see were orchards on both sides of the road. We would go to warehouses where farmers sold fruit they had harvested from their orchards. What I remember most clearly is the smell that would greet us as we entered these warehouses. The air was filled with the wonderful aroma of fresh peaches, nectarines, and apricots. We would by flats of all of these fruits, and Mom would start canning them when we got home. A treat at the end of this delicious outing was Mom's warm and buttery peach cobbler. -- Jennifer Dawn Friedman Farley

Saturday, September 13, 2008

Devils Food Cake

Mixture #1
1/2 cup cocoa or 2 squares chocolate
1/2 cup sugar
1/2 cup milk

Mixture #2
1/4 lb. butter
1 cup sugar

Have ready:
2 eggs (beaten)
2 cups flour (sifted)
1 tsp. baking powder
2 tbls. cold water
1 tsp. vanilla
1 cup milk

Heat mixture #1 on a small flame. Cream mixture #2. Pour first mixture into second mixture. Add eggs and mix. Combine flour and baking powder. Add flour and milk alternately to mixture: mix well. Add water and vanilla. Pour into a buttered pan (like a Bundt pan). Bake at 350 degrees for 1 hour. Cool in pan 10 to 15 minutes. remove and continue cooling on cake rack.

-- Ida Cohen Schoenkoepf

Rice Pudding

1/4 lb. butter
2 qts. milk
1 cup rice (uncooked)
3 eggs
2 tsp. vanilla
1 cup sugar

Put the milk in a large pot. Add butter and heat milk until butter melts. Add raw rice. Stir and simmer until milk is absorbed, about 1 hour.l Stir frequently since milk and rice can begin to burn on the bottom. Beat eggs with vanilla and sugar. When rice is creamy, remove from heat and add egg mixture. Cook about 1 minute more. Pour into serving bowl. Sprinkle with cinnamon.

-- Jeanne Schoenkoepf Friedman Ronner, 1929-

This was a favorite of mine while growing up. I always loved it when my mother would make some of this delicious rice pudding! -- Stephen Barry Friedman, 1948-

Banana Pudding

1 1/2 cup sugar, divided
2/3 cup flour
dash salt
6 eggs, separated
4 cups milk
1 tsp. vanilla
45 Nilla Wafers, divided
5 ripe bananas, sliced, divided

Mix 1 1/4 cup sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 Nilla Wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard.

Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges.

Bake at 350 degrees for 15 to 20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers.

Makes 8 servings.

-- A favorite of Bruce Alexander Farley, b.1969, from the Nilla Wafer box.

Thursday, September 11, 2008

Raisin Cake

1 2/3 cups seeded raisins
1 1/2 cups water
1/2 cup butter
1 cup sugar
2 eggs, well beaten
2 cups sifted flour
1/4 tsp. salt
1 tsp. baking soda

Put raisins in a saucepan with the water, bring to a boil, cover and simmer for 10 mins. Drain the raisins, reserving 1/2 liquid. Cool the raisins and liquid. Cream butter and sugar, add eggs and beat until light. Sift dry ingredients to the first mixture alternately with the raisin liquid, mixing until smooth. Stir in raisins. Pour into a greased 9" x 5" x 3" loaf pan, lined on the bottom with waxed paper, and bake in a slow oven, 325 degrees, for about 1 hour.

-- Florence Jessie Meredith Sproul, 1914-2004

Both Grandma and Grandpa Sproul loved this cake and it was a pleasure for Grandma to make it for them. They enjoyed it so much that a raisin cake was often available for nibbling.

When Grandma lived in her little house in Crestwood, the Crestwood Clubhouse Board asked her to bake a cake for a Cake Sale. Unsurprisingly, she baked her favorite--the Raisin Cake. She delivered her cake and, while there, observed what else was for sale. She looked all around and then proceeded to the nearby flea market. When she came back to the Cake Sale, Grandma decided that the Raisin Cake was the best thing she had seen all day, and with that decided upon, she bought it! She promptly took it home and ate the whole thing!

Mayonnaise Cake

Combine and sift together in a bowl:

2 cups sifted flour
1 cup sugar
1/4 tsp. salt
2 tsp. baking soda
1/2 cup cocoa

Add and blend well:

1 cup mayonnaise
1 cup cold water
1 tsp. vanilla

Makes two 8" layers. Bake about 30 minutes at 350F.

-- Florence Jessie Meredith Sproul, 1914-2004

This is a very simple, dark, and chocolate-y cake. Grandma Sproul baked this frequently. But instead of making two layers, Grandma would use one rectangular pan. This cake is so rich that once iced, a single layer is all that you need.

Cinnamon Rolls -- No-Knead

1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt
1 cake or 1 pkg. yeast
1 egg
3 cups flour
2 tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
1/4 cup nuts

Blend together:

1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt

Cool to lukewarm by adding 1/2 cup of water. Add 1 cake or 1 pkg. yeast; mix well. Add gradually 3 cups of flour. Mix until dough is well blended. This dough will be softer than a kneaded dough. Roll out on well-floured board to 18x12" rectangle. Spread with 2 tbsp. melted butter and 1/4 cup of sugar, 1 tsp. cinnamon and 1/4 cup of nuts. Roll as for jelly roll and cut into 1 inch slices. Place cut side down in greased 12x8x2" pan or in greased muffin cups. (You can also put brown sugar or honey in the bottom of pan and invert when you take out of oven). Let rise in warm place (80 to 85 degrees) until light, about 1 hour. Bake in moderate oven (375 degrees) for 25 to 30 minutes.

-- Florence Jessie Meredith Sproul, 1914-2004

The Honey Cinnamon Rolls were a personal favorite of mine. I preferred the gooey honey or brown sugar over the outside. Mom made these a lot in Orange, NJ. A lot of baking was required as there were four adults and two children to feed. Grandpa Meredith always loved a good coffee cake or sweet roll for breakfast. Grandma Meredith would have a crumb cake delivered by the "Dugan's Bakery" man each week. She and Mom would also have orders for Christmas Stollen in December and Hot Cross Buns at Easter. The Dugan's Man would arrive with a huge metal-handled tray filled with baked goods for sale. He would drop it down on the floor by the back door and we would pick what we wanted for the week. It was an exciting day for a small girl. -- Meredith Joy Sproul Friedman

Three Egg Cake

from the Betty Crocker Cookbook copyright 1942-25c

3/4 cup shortening
1 1/2 cup sugar
3 eggs
2 1/2 cups sifted Gold Medal Flour
3/4 tsp. salt
2 1/2 tsp. baking powder
1 cup thin milk
1 tsp. flavoring (vanilla)

Grease two round 9" layers or an 8x12" oblong pan. Preheat oven to 350 degrees. In a large mixing bowl, cream the shortening and sugar until very fluffy. Break eggs into a separate bowl and mix. Add eggs to shortening and sugar and beat them in well. Sift together the flour, salt and baking powder. Stir in the dry ingredients alternately with the milk. Add the flavoring. Beat batter just a few strokes to be sure it is smooth. Pour into prepared pans. Bake layers for 30-35 minutes and oblong pan for 40-45 minutes.

--When we lived in Orange, NJ, my mother would always keep two cakes on the counter in the butler's pantry. There was one that was currently being eaten and one in reserve. We lived one block from Orange High School and our house was the first stop for Walter and his friends on their way home. Our family and the extra teenage boys could eat through quite a few cakes. This recipe was one of several that kept the pantry stocked." -- Meredith Joy Sproul Friedman, 1948-

Hermits or Mincemeat Cookies


1 cup shortening
2 cups brown sugar
2 eggs
3 1/2 cups flour sifted
1 tsp. baking soda
1 1/4 cups chopped nuts
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup cold coffee
2 1/2 cups seeded raisins

Dates may be used in place of the raisins.

Cream butter and brown sugar. Beat in eggs. Combine dry ingredients, flour, soda, salt, nutmeg and cinnamon. Save about 1/4 of a cup of the dry ingredients. To the creamed mixture, add the dry ingredients alternately with the coffee. Dredge the raisins and nuts in the 1/3 cup of reserved dry ingredients and add last. Drop by the teaspoonful on a greased or lined cookie sheet.

Bake 8 to 10 minutes. Temp. 400F.

Makes 7 to 8 dozen.

Mincemeat Cookies

Same as Hermits but use mincemeat juice with coffee for liquid. Use 2 cups of well drained mincemeat in place of the raisins and omit the spices.

Bake about 15 minutes.

-- Florence Jessie Meredith Sproul, 1914-2004

Grandma Sproul loved to make either of these cookies at Christmas.

Saturday, September 6, 2008

Fruit Cake

2 cups dried apples or apple sauce
1 cup molasses
1 cup butter
1 1/2 cups sugar
3 eggs--add apples and molasses
1 lb. raisins
1 lb. currants
1/4 lb. candied peel mix with flour-1 cup
1 cup nuts
4 cups flour
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1 cup of coffee with 2 tsp. soda dissolved in coffee

Bake 1 1/2 hours in moderate oven.

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Crumb Coffee Cake

3 cups flour
2 cups sugar
1/2 cup butter
1 cup milk
2 eggs
2 tsp. baking powder

Mix all dry ingredients together then add beaten eggs and milk.

Take 3/4 cup of dry mixture out for top of cake.

-- Lenora Elizabeth Meredith Krienke, "Aunt Len," 1893-1981

Peanut Butter Cookies

1/2 cup peanut butter
2 tbsp. butter
1 square chocolate
1 cup sugar
1 egg
1/4 cup milk
2 tsp. baking powder
1 cup flour

Melt the chocolate in the butter over a double boiler (can be microwaved). Place melted mixture in a large bowl. Add peanut butter and sugar; mix; add egg and continue to mix; add baking powder to the flour; add flour mixture and milk alternately to the peanut butter mixture; add vanilla; beat until thoroughly mixed. Drop by spoonful on a greased or parchment lined cookie sheet. Bake at 375 degrees for 10 minutes.

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Lemon Filling for Layer Cake

To the juice and rind of 2 lemons and 1 orange--about 1 cup, add 1 cup of water, 1 cup of sugar and 2 tbsp. of cornstarch. Bring to a boil and simmer until clear and thickened. Cool slightly and spread between layers.

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

from her mother

--Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Peach Custard Cake

1 1/2 cups flour
1/2 cup soft butter
1/2 cup sugar
1 egg
1/2 tsp. salt
1 can sliced peaches--14 oz., drained
1/2 tsp. cinnamon
1 cup evaporated milk

Mix flour, salt and butter like coarse meal. With the back of a spoon, press the mix firmly on the bottom and half-way up the sides of a buttered 9" pan.

Drain the sliced peaches well. Save 1/2 cup of the juice.

Arrange the peaches on the crust, sprinkle with 1/2 cup of sugar and 1/2 tsp. cinnamon.

Bake at 375 degrees for 20 minutes.

Mix 1/2 cup of juice, 1 egg slightly beaten and milk. Pour over peaches.

Bake 30 minutes longer or until the custard is firm (except in middle--that becomes firm on standing).

Serve warm or cold.

-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

Camping Cake (Bundt Kuchen)

1 cup butter
2 cups sugar
1 1/2 tsp. vanilla
4 eggs, separated
3 1/2 cups sifted cake flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 cup milk

Cream butter, sugar and vanilla. Blend in egg yolks, one at a time. Sift together flour, baking powder and salt; add alternately with milk, mixing well after each addition. Fold in stiffly beaten egg whites. Pour into grease and floured 10" bundt or tube pan. Bake at 350 degrees, 1 hour. Cool 10 minutes. Turn out of pan and glaze.


1 1/3 cups sifted confectioner's sugar
1/4 tsp. vanilla
2 tbsp. milk
Dash of salt

Combine ingredients; mix until well blended; drizzle over cake.

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

Grandma Sproul would make this cake before we would go camping in California. She kept it in a BIG brown tin. It would taste so good after a day in the woods.

Apple or Peach Cake

1 cup flour
1 tsp. baking powder
1/2 cup shortening
1/2 cup milk
1/2 cup sugar
1/2 tsp. salt
1 egg

Peel and slice apples or peaches. Mix them in cinnamon and sugar.

Sift dry ingredients. Cut in shortening. Beat egg slightly and combine with milk. Add to dry ingredients and mix. Arrange fruit slices on top. Sprinkle with a mixture of sugar and cinnamon. Dot with butter and bake 45-minutes at 375 degrees.

Canned fruit may be used.

-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

Mince Meat

1 box currants
1 box seeded raisins
1 box seedless raisins
1 pkg. citron (candied) (Dromedary-4 oz.)
1 pkg. lemon peel (" ")
1 pkg. orange peel (" ")
1/2 cup wine
6 cups of apples cut in small pieces (6 oz.)
8 apples--tart--grannies
3 tablespoons molasses
1 cup brown sugar
1/2 glass currant jelly (can be omitted)
1 tsp. of mace (scant), allspice, cloves, nutmeg, cinnamon, salt
1 cup or more of cider to moisten

Butter can be used if desired; a little on top of each pie after being filled.

-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

"No meat, My Own"

Brownie Pie

3 egg whites
dash salt
3/4 cup sugar
3/4 cup fine chocolate wafer crumbs
1/2 cups chopped walnuts
1/2 tsp. vanilla
sweetened whipped cream

Beat egg whites and salt until soft peaks form; gradually add sugar, beating until soft peaks form. Fold in crumbs, nuts, and vanilla; spread evenly in lightly buttered 9-inch pie plate. Bake in slow oven (325 F) about 35 minutes. Cool thoroughly. Spread top with sweetened whipped cream; chill well, 3 to 4 hours. Trim with curls of shaved unsweetened chocolate.

Meredith would ask her Mom, Grandma Sproul, to make this recipe for her. It turns out that this was originally Aunt Lollie's recipe.

Tuesday, August 26, 2008

Bourbon Balls

1 cup crushed vanilla wafers
1 cup chopped pecans
2 tbsp. cocoa
1 cup confectioners sugar
2 tbsp. Karo syrup (dark)
2 jiggers bourbon (if too moist, add more wafers)

Put in refrigerator to cool
Roll into balls in confectioners sugar

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

W. R. Grace Family Lemon Pie Recipe

4 tbsp. cornstarch
1 1/2 cups boiling water
3 egg yolks
3/4 cup sugar
1 tbsp. of lemon juice
grated lemon rind (as preferred)
3 egg whites

Boil water, sugar, and rind for a few minutes. Mix cornstarch with a little cold water, add to boiling mixture, and boil for a few minutes, add beaten yolks diluted with a little cold water and cook until egg is set. Remove from fire add lemon juice and butter. Pour in crust baked over inverted plate. Cover with meringue and bake.

Beat white of eggs quickly until stiff and dry. Add gradually 4 tablespoonsful of sugar and beat vigorously. Flavor with lemon juice and vanilla, cut and fold in 3 tablespoonsful powdered sugar, bake in slow oven about 12 minutes.

This is a W. R. Grace family recipe that was acquired by Aunt Ida V. Sullivan Siddons, 1893-1985 while she was working as a secretary for the Grace Family in Old Westbury, Long Island, N.Y. We have found this recipe in the files of both Aunt Lollie (Laura Katherine Siddons Nieser, 1891-1963) and Grandma Meredith (Florence Augusta Siddons Meredith, 1887-1959).

The Grace Family owned the Grace Shipping Line.

Sponge Cake

Yolk of 6 eggs
1 cup of sugar
1 tbsp. of lemon juice
1/2 tbsp. of lemon rind
1/4 tsp. of salt
1 cup of flour
whites of 6 eggs


Beat eggs until thick and lemon colored. Add sugar gradually beating constantly. Add part of the lemon rind and part of the beaten white. Carefully cut and fold in flour and remainder of white. Bake in a slow oven 45 to 55 minutes.

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Sponge Cake

2 eggs
1 cup sugar
1/2 cup milk
1 cup pastry flour
1/2 tsp. salt
1 tsp. vanilla
1 tbsp. butter
1 tsp. baking powder

Beat eggs until very light. Add salt, sugar, vanilla while beating. Heat milk to boiling point and add shortening. Beat into egg mixture. Add sifted flour and baking powder to milk mixture, beating quickly but thoroughly. Pour into greased floured pan. Bake immediately in moderate oven 350 F 24-30 minutes or until cake shrinks from sides of pan. Serve with fresh crushed berries and whipped cream. Makes an 8 by 8 cake.

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

Mince Pie Filling

1 pk. citron, candied
1 pk. lemon, candied
1 pk. orange, candied
1 cup currants
1 cup raisins, seeded
4 green apples
1 tbsp. of molasses
3 tbsp. brown sugar
1 tbsp. cinnamon
1 tbsp. mixed--nutmeg, allspice, cloves
1/4 tbsp. (3/4 tsp.) salt
1/2 cup of wine
1/2 cup cider (to moisten)

* 8 oz. cup of each of candied items could be used.

-- Louisa Carrie Simon Siddons, "Grandma Siddons," 1857-1924

Lightning Cake

3 1/2 cups sifted Swan's Down Cake Flour
2 tsp. baking powder (Calumet)
1 tsp. salt
2 eggs, unbeaten
soft shortening as needed
1 cup milk
2 cups sugar
1 tsp. vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times. Break eggs in cup and add enough shortening to fill cup. Put all ingredients into mixing bowl and beat vigorously 2 minutes. Bake in three greased 9-inch layer pans in moderate oven (375F) 25 minutes.

-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Busy Mother's Cake

3 eggs
4 tbsp. water
1 tsp. baking powder
1/4 cup melted butter
1 cup sugar
1 cup flour
1 tsp. vanilla

Beat 3 eggs in a bowl until thick. Add sugar and beat. Add water. Add flour sifted with baking powder. Beat. Add vanilla. Add melted butter. Bake 20-30 minutes at 350 degrees.

Makes 2 thin layers, 12 cupcakes, or one 9" pan cake. Good with fruit and cream.

-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

Aunt Dot has been making this cake since she was a teenager and she still loves it.

Monday, August 25, 2008

Apple or Plum Cake

2 cups flour
1/4 cup sugar
4 tsp. baking powder
1/4 cup shortening
1/2 tsp. salt
1 egg
1 cup milk
bag of apples

Preheat oven to 400 degrees. Measure and melt shortening and let it cool. Sift all dry ingredients into a bowl. Bread the egg into a small bowl and beat until very light. Add milk to beaten egg; stir egg and milk into the dry ingredients. Before completely blended add melted shortening and stir just enough to mix ingredients. Pour into the bottom of 2 greased round baking pans. Place pealed and sliced apples on top (place them close together making a pattern and covering the whole surface) bake until done, about 40 minutes. This recipe is also very good with peaches or plums.

-- Florence Jessie Meredith Sproul, 1914-2004

This was one of Grandma Sproul's favorites, and could often be found in her kitchen. She liked to make it with apples but seemed to prefer plums--the big, dark, oval plums called Italian Prunes.

Sponge Ginger Bread

1 cup molasses
1/2 cup sugar
1 egg
1/2 tsp. salt
butter the size of an egg
1 tsp. (baking) soda
2 cups flour
1 cup boiling water

Cream butter and sugar. Add molasses and egg. Stir well. Mix in salt, (baking) soda and flour. Add boiling water last. Pour into a greased square baking pan and bake at 350 degrees until done.

-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

Chocolate Icing

1 egg separated
1 cup of milk
1 cup of sugar
2 squares baker's chocolate
lump of butter
1 tsp. vanilla

Put the yolk of one egg in a cup. Beat well. Fill up the cup with milk. Put egg/milk mixture in a pan with sugar. Let it boil for 7 minutes. Do not stir. Add 2 squares of chocolate shaved fine and the lump of butter. Let it boil until the chocolate is well melted. After removing from stove or fire, put 1 tsp. vanilla and beat it!

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Lemon Sponge Pie

1 cup sugar
2 tbsp. butter
2 heaping tbsp. flour
grated rind and juice of 2 lemons
2 eggs separated
1 cup milk
1 pie crust in a pie pan

Cream butter and sugar. Add grated rind and juice of 2 lemons. Mix well. Add the well beaten yolks of 2 eggs. Add the milk and lastly the well beaten white of 2 eggs. Bake in the prepared pie crust.

Bake at 350 degrees for 30 minutes or until done.

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Friday, July 25, 2008

Almond Encrusted Parmesan Chicken

1 cup pecans, coarsely chopped (have also used almonds)
1/2 cup freshly grated Parmesan cheese
1 tsp. dried oregano
garlic powder, to taste
4 chicken breasts
4 tsp. extra-virgin olive oil
salt and black pepper

Stir together pecans, Parmesan, oregano, and garlic in a wide, shallow dish. Season chicken breasts on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere.

Heat oil in a large nonstick skillet over medium-low heat. Add chicken and cook until coating is golden brown and juices run clear. If nuts brown too quickly, reduce heat.

-- Jennifer Dawn Friedman Farley, 1975-

Sproul Special

1 lb. of ground beef
1 onion
3 potatoes
1 bag of peas

Cook the ground beef in a frying pan, breaking it apart with a fork while frying so that it is, as Grandma Sproul would say, "Fried loose in the pan." Chop onion and add to beef. Cook until beef is thoroughly cooked and onion is tender. Prepare peas as to package instructions. Peel and boil potatoes until tender and mash. Serve beef, potatoes, and peas, each in their own dish. When serving, place potatoes on plate and spread to cover plate, top with beef mixture, and top with peas. Mix all of it together and dot with butter and sprinkle with salt and pepper. YUM!!!

-- Jane Craig Wright Sproul, 1879-1948

Round Steak

Take a 2-3 lb. round steak and place in the center of a piece of aluminum foil large enough in which to wrap the steak. Cover the top of the steak with ketchup or prepared barbecue sauce. Sprinkle dry onion soup on top of the ketchup. Close the foil securely. Place the foil packages in a baking dish. Bake at 325 degrees for 2 to 2 1/2 hours.

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

Count Paul's Stroganoff

1 lb. boneless round steak
2 tbsp. butter
1 can mushroom soup
1/4 cup milk
1 tbsp. tomato paste
1 medium clove garlic, minced
1/2 cup thinly sliced onion
1/2 cup sour cream
1 tbsp. dry sherry
cooked noodles

Freeze meat for 1 hour to firm (makes slicing easier). Slice into thin strips. In 2 quart round casserole, combine garlic and butter. Microwave on HIGH 1 to 2 minutes. Add meat and onion. Cover. Microwave on HIGH 3 to 4 minutes or until meat just looses its pink color. Stir in soup, sour cream, milk, sherry and tomato paste. Re-cover. Microwave on HIGH 7 to 9 minutes or until hot, stirring constantly. Let stand covered for 2 minutes.

To serve: spoon over noodles. Makes about 3 1/2 cups or 4 servings. It is also tasty without the sherry.

-- Meredith Joy Sproul Friedman, 1948-

Sunshine Chicken Cutlets

2 to 3 tsp. curry powder
1 1/4 tsp. salt (optional)
1/4 tsp. pepper
4-6 chicken breast cutlets, boned and skinned
1 1/2 cups orange juice
1 cup Uncle Ben's brand Converted Rice
3/4 cups water
1 tsp. dry mustard
1 tbsp. brown sugar

Lightly brown chicken in butter--both sides--5 minutes

Combine curry powder, 1/2 tsp. salt & pepper. Sprinkle over chicken and rub into each piece of chicken. Set aside. In 10-inch skillet, combine orange juice, rice, water, brown sugar, mustard, and remaining 3/4 tsp. salt--mix well.

Arrange chicken pieces over rice. Bring to a boil. Cover and simmer 20 minutes. Remove from heat and let stand covered until liquid is absorbed--about five minutes.

Sprinkle with parsley and serve.

-- Jane Siddons Nelson

Sweet & Sour Meatballs

3 lbs. ground round--add one beaten egg
5 slices crustless bread soaked in milk--squeezed dry to make crumbs

Mix together--add some salt and pepper, then shape into tiny meatballs. Place on cookie sheet and bake at 375 degrees for 15 minutes.

Small can crushed pineapple
1/2 cup sugar
1/2 cup chopped green pepper
1/2 clove garlic--minced
1/2 cup cider vinegar
1/4 cup water
2 tbsp. soy sauce
10 drops tobasco
1/2 cup barbecue sauce (Heinz with onions)
1 tsp. ginger

Cook for 20 minutes.

Make a roux with corn starch (small amount) and add gradually to sauce to thicken. Then add cooked meatballs.

Can be cooked in double boiler so sauce doesn't burn. Same in a chafing dish.

Have plates and forks or tooth picks handy for easy serving.

-- Jane Siddons Nelson

Pork Chops

Brown loin pork chops (both sides) in small amount of oil in fry pan.

Slice onions to line bottom of roasting pan. After pork chops are browned, place them on top of onions. Put some apple sauce or sliced apples on top of pork chops and roast at 375 degrees for 30 minutes (or longer, depending upon thickness). Do not overcook.

-- Jane Siddons

Jane and Lawrence Siddons (pictured)

"Mom and Dad. The two most precious people in the world." -- Jane Siddons Nelson

Chopped Chicken Livers

1 dozen eggs
1 lb. chicken fat
celery and onions--diced
5 lbs chicken liver

Boil eggs until hard boiled. Sautee diced celery and onions in 1/2 of the chicken fat. Place chicken livers in a pot, cover with water and boil 1 1/2 hours or until tender. Skim off debris on top of water. Let the liver cool, chop the liver. Peel and chop the eggs. Combine eggs, celery and onion mixture, chopped liver and the rest of the chicken fat until they are a smooth paste. Add salt to taste.

-- Samuel Friedman, 1923-1990

Kahn's Deli was a magical place of beautiful food, wonderful aromas and lots of love. Everything was delicious but one of the best things in the store was Dad's home made Chopped Chicken Liver. One thing that made his chicken liver so good was that he always used real chicken fat, or "smaltz." He would purchase the smaltz from the same supermarket down the street where he got the livers. He prepared everything fresh. Dad was an artist with food. One time he molded the chicken liver into the shape of a pineapple and topped it with real pineapple leaves.

I have many fond memories of Kahn's Deli. When visiting the store, I would always head to the back of the building, where I would find the enormous pickle barrel in the walk-in refrigerator. Dad was a master at slicing lox and smoked salmon. It is a true skill to be able to make long thin slices of fish, and he had perfected this skill. Long sides of salmon were always on display and were used to make the most wonderful bagels with salmon and cream cheese. Smoked sturgeon and white fish were other delicacies that were part of the daily fare. Crispy Kaiser rolls, seeded and plain rye bread and bagels were delivered to the front door before 7:00 a.m. every day. By noon, most had been sold to eager customers.

Dad was hardworking and spent long hours developing his business and servicing his customers. Mom would be there helping too. Lunch time was especially busy and Dad could use the extra help. The store was a treasure trove for an undergraduate with little money in need of basic sustenance. -- Stephen Barry Friedman