tag:blogger.com,1999:blog-32727594997343265882024-03-12T23:23:10.946-04:00A Culinary GenealogyThe Farley, Friedman, Greenn, Krienke, Meredith, Nieser, Siddons, Simon, Sproul Cookbook.Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-3272759499734326588.post-28183033240874600542015-08-27T18:42:00.001-04:002016-07-24T14:47:06.841-04:00Wade Farley’s New Potato Soup<div class="MsoNormal">
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I was thinking about my daddy today and missing him and found myself craving his cream of potato soup. When I was a child he made this soup with new red potatoes and green onions from his garden. It was quite a bit of work because he never peeled them, he scraped the skin off, which left the potatoes just a little pink. He'd fry up some bacon, reserve the bits and then quarter the potatoes and brown them a little in the bacon grease. He'd add the finely chopped white of green onions and stir those in too before covering it all with water. Then he'd salt and pepper it before boiling everything. When the potatoes were very tender, in went some milk. He would stir in the reserved bacon bits and the chopped green onion tops. It was never a very thick soup but when I ate it I would mash up the tender potatoes a little and somehow it magically thickened it to the right consistency. I made my daddy's soup today and it was delicious. Food can be a time machine.</div>
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-- Wendy Farley</div>
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Wade Farley's New Potato Soup:</div>
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<span style="font-family: inherit;">2 lbs of red potatoes
peeled and quartered<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 slices of thick cut bacon, chopped<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 green onions – green part sliced, the white part chopped
finely<o:p></o:p></span></div>
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<span style="font-family: inherit;">3 cups of chicken broth (or water)<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 cup of milk (or heavy cream if you want it richer)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt and pepper to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">In a large sauce pan, sauté chopped bacon until it renders
and the bacon is cooked. Reserve bacon bits for later.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Stir in quartered potatoes and brown for a few minutes in
the bacon grease. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Add in the green onions and stir until they’re fragrant and
a little soft.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Cover with chicken broth (or water). <o:p></o:p></span></div>
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<span style="font-family: inherit;">Simmer until the potatoes are tender. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Stir in the milk (or heavy cream)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Add in the ½ of the reserved bacon <o:p></o:p></span></div>
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<span style="font-family: inherit;">Salt and pepper to taste. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Serve topped with chopped green onion tops and a few bits of
bacon.<o:p></o:p></span></div>
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<span style="font-family: inherit;">*I mash up some of the potatoes with an immersion blender to
make it thicker and add in a little cheese as well. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Makes 4 servings. <o:p></o:p></span></div>
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Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-42793783900114178692008-11-09T21:48:00.002-05:002008-11-09T21:52:13.698-05:00Ma Farley’s Whipping Cream Pound Cake1 pound butter<br />1 pound sugar<br />6 eggs<br />2 tsp pure vanilla extract<br />½ pint whipping cream<br />½ tsp baking soda<br />½ tsp salt<br />1 tsp baking powder<br />3 cups all-purpose flour<br /><br />Grease and flour a 10-inch tube pan.<br /><br />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.<br /><br />Sift flour and salt together.<br /><br />Add 1/3 of the flour mixture to the wet ingredients mix lightly.<br />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.<br /><br />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)<br /><br />Cool cake, remove from pan and glaze or garnish.<br /><br /><span style="font-weight: bold;">Variations:</span><br /><br />Orange Whipping Cream Pound Cake - Use Orange Extract instead of vanilla and add 1 tablespoon of orange zest to the batter<br /><br />Almond Whipping Cream Pound Cake – Use Almond Extract instead of vanilla<br /><br />Lemon Whipping Cream Pound Cake – Use Lemon Extract instead of vanilla and add 1 tablespoon of lemon zest to the batter.<br /><br /><br /><span style="font-weight: bold;">Powdered Sugar Glaze</span><br /><br />2 cups powdered sugar<br />3 tbsp. liquid (milk - water - fruit juice, etc.)<br />1/2 tsp. vanilla or other extract (optional)<br />Combine ingredients and mix until smooth. Pour glaze over cooled cake.Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com6tag:blogger.com,1999:blog-3272759499734326588.post-83130048582609688812008-11-09T21:40:00.003-05:002008-11-09T21:47:38.349-05:00Grandma Meredith's Easter Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt2-Ed34DR5cfwkb0a_gsTpnx88IQrD1KNAP7U4b5I9r7azihw8SVciR0Afa45v174JngfpZf7LmWdsGI-0SLctFHmRTWKfpDCzew0AX-BnF1fyfsbIQJesk50a6VPpCXVp0Y5OkjfP-F/s1600-h/RINGWOOD+SEPT+8+1951+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 173px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt2-Ed34DR5cfwkb0a_gsTpnx88IQrD1KNAP7U4b5I9r7azihw8SVciR0Afa45v174JngfpZf7LmWdsGI-0SLctFHmRTWKfpDCzew0AX-BnF1fyfsbIQJesk50a6VPpCXVp0Y5OkjfP-F/s320/RINGWOOD+SEPT+8+1951+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5266855004318689074" border="0" /></a><br />1 dozen eggs<br />As many onion skins as you can find<br /><br />Place all of the eggs and onion skins in a large pot. Cover with water and boil for 15 minutes. Drain and cool.<br /><br />You will have the most beautiful russet-colored eggs for Easter.<br /><br />-- Florence Augusta Siddons Meredith, 1887-1959<br /><br /><br /><span style="font-style: italic;">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.<br /></span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com1tag:blogger.com,1999:blog-3272759499734326588.post-73823415169450684692008-11-09T21:35:00.002-05:002008-11-09T21:40:00.204-05:00Cheese Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9FrcjSpq31M1e7KKAWCRdnrGWks2oBotT1CaPo_fVmg9JOq1CzLevGrp6CMwFXczANUzQk3u7CD9sFi5V2VrmIR2fgPel0eaQLoJ0EXQrf1qdW4o6Mis6TbLzHF8o8E86wWo_KoBXv7z/s1600-h/mom+2.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 228px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9FrcjSpq31M1e7KKAWCRdnrGWks2oBotT1CaPo_fVmg9JOq1CzLevGrp6CMwFXczANUzQk3u7CD9sFi5V2VrmIR2fgPel0eaQLoJ0EXQrf1qdW4o6Mis6TbLzHF8o8E86wWo_KoBXv7z/s320/mom+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5266853052654071554" border="0" /></a><br />1 cup hot milk<br />2 tbsp. butter<br />2 tbsp. flour<br />1/4 tsp. salt<br />1/8 tsp. pepper<br />1/2 cup grated cheddar cheese<br /><br />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.<br /><br />-- Meredith Joy Sproul Friedman, 1948-Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com1tag:blogger.com,1999:blog-3272759499734326588.post-84937484964679978832008-11-09T21:28:00.003-05:002008-11-09T21:34:57.775-05:00Various Drinks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSACAwqqO89ZNGzSokdRT1TzmjD0qCodrdTN6kQALV_jXfs3qKnIrr6uB6SHMQBL186c8xDLM59RkTkdTnUBr1Mk2lRWgzT9JfcinQgJubLinYQYwcr6wtlVHxsWpIyaBc8GFFuMUiqYl/s1600-h/dad+and+adam.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSACAwqqO89ZNGzSokdRT1TzmjD0qCodrdTN6kQALV_jXfs3qKnIrr6uB6SHMQBL186c8xDLM59RkTkdTnUBr1Mk2lRWgzT9JfcinQgJubLinYQYwcr6wtlVHxsWpIyaBc8GFFuMUiqYl/s320/dad+and+adam.jpg" alt="" id="BLOGGER_PHOTO_ID_5266851685919295730" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWU-Q1ruHdB8ykVE1hoIkSg2Iox3p5o_gBd5AVZGhZEpiWJcF4bvzK0e1__fQ1t80MigxinznbK4_rl8KaqM1ydM72eyyh3f5WjaHkOwoTneHTbdt5KAnODpr6T9wOy6ZxgjQsHNBxcoKQ/s1600-h/4.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWU-Q1ruHdB8ykVE1hoIkSg2Iox3p5o_gBd5AVZGhZEpiWJcF4bvzK0e1__fQ1t80MigxinznbK4_rl8KaqM1ydM72eyyh3f5WjaHkOwoTneHTbdt5KAnODpr6T9wOy6ZxgjQsHNBxcoKQ/s320/4.jpg" alt="" id="BLOGGER_PHOTO_ID_5266851591971492066" border="0" /></a><br /><span style="font-weight: bold;">The Virgin Cream</span><br />(Friedman Egg Cream)<br /><br />1 part whole milk<br />2 parts cream soda<br /><br />-- Stephen Barry Friedman, 1948-<br /><br /><br /><span style="font-weight: bold;">The Virgin Cream</span><br /><br />1/2 whole milk or half & half<br />1/2 cream soda<br /><br />-- Adam David Friedman, 1983-<br /><br /><br /><span style="font-weight: bold;">The Swan</span><br /><br />20% rum<br />65% cream soda<br />15% whole milk<br /><br />-- Adam David Friedman<br /><br /><span style="font-style: italic;">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.</span><br /><br /><br /><span style="font-weight: bold;">The Dirty Swan<br /><br /><span style="font-weight: bold;"></span></span>20% rum<br />65% cream soda<br />15% Irish Cream<br /><br />-- Adam David Friedman<br /><br /><span style="font-style: italic;">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."</span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-36021504021456268322008-11-09T21:17:00.004-05:002008-11-09T21:27:18.437-05:00Halloween Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpPDcmxz5R4k4FSlUKEdkNgxq2d2d9fBs1x2RG1vkvZq-hdO8AC2bfl8_libcM85pM4RXUzDLe4f981bpg9VndpTplFkCqgF5dis2_okUoQcbHb9qPVCeO8F1T0AN3c-0l1d-f9qA1nSL/s1600-h/mom+halloween+costume.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 175px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpPDcmxz5R4k4FSlUKEdkNgxq2d2d9fBs1x2RG1vkvZq-hdO8AC2bfl8_libcM85pM4RXUzDLe4f981bpg9VndpTplFkCqgF5dis2_okUoQcbHb9qPVCeO8F1T0AN3c-0l1d-f9qA1nSL/s320/mom+halloween+costume.jpg" alt="" id="BLOGGER_PHOTO_ID_5266849741708173074" border="0" /></a><br />"There was an old man called Patrick McGillicuddy.<br />He was an old crank an awful old fuddy-duddy.<br />He took a skid while chasing a kid,<br />and these are the remains of the old busy-body."<br /><br />1) Eyes--peeled grapes<br /><br />2) Hair--rope, unknotted<br /><br />3) Teeth--corn<br /><br />4) Leg bone--bone<br /><br />5) Veins and arteries--macaroni<br /><br />6) Liver--liver<br /><br />7) Hand--glove with jello<br /><br />8) Tongue--oyster<br /><br /><br />-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004<br /><br /><br /><span style="font-style: italic;">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-</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com1tag:blogger.com,1999:blog-3272759499734326588.post-27272335070805869382008-11-09T21:17:00.001-05:002008-11-09T21:17:38.809-05:00Tooth Powder1 part table salt<br />3 parts baking soda<br /><br />-- Aunt LollieJennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-9802546768441234232008-11-09T21:15:00.001-05:002008-11-09T21:17:00.938-05:00For Rheumatism1 quart of cooled boiled water<br />10 cents worth of Epsom Salts<br />1 head of garlic (chopped fine)<br />juice of 2 or 3 lemons<br /><br />Let stand 24 hours.<br /><br />Take a wine glassful every morning before breakfast.<br /><br />-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-64909502222127938022008-11-09T21:07:00.002-05:002008-11-09T21:14:14.011-05:00Raspberry Almond Shortbread Thumbprint Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s_XvXEc0HOEFPWxdSWijqBi7V9merC7FYQkiyVq-Ez0s8cmSW3X0_c94tzEo_9NVy-7jKjvIQMxuCo0OIE2pmcV5DsChjLzfWBftnuHBM7Bp4240jZys95xx0a5lGNfNr6cC7bPaDqL0/s1600-h/jen+making+cookies.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 209px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s_XvXEc0HOEFPWxdSWijqBi7V9merC7FYQkiyVq-Ez0s8cmSW3X0_c94tzEo_9NVy-7jKjvIQMxuCo0OIE2pmcV5DsChjLzfWBftnuHBM7Bp4240jZys95xx0a5lGNfNr6cC7bPaDqL0/s320/jen+making+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5266846284884610194" border="0" /></a><br />Cookies:<br /><br />2/3 cup sugar<br />1 cup butter, softened<br />1/2 tsp. almond extract<br />2 cups flour<br />1/2 cup raspberry jam<br /><br />Glaze:<br /><br />1 cup powdered sugar<br />1 1/2 tsp. almond extract<br />2-3 tsp. water<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />-- Jennifer Dawn Friedman Farley, 1975-<br /><br /><br /><span style="font-style: italic;">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.</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-22669262126297046702008-11-09T20:48:00.002-05:002008-11-09T21:07:05.418-05:00Fruit/Peach Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgO8iI8nR8pylcDEJkhczGQzHf8nVW6c2DPHvOUUM8fn4G3Qdow89md6iHoKzethRXYo8tyhlpO3Qrw5QkMQ23DHpHn9JHHf2qY437HTj9BMBAljiRV_fdGZlmpQkGEUl4E2sq6Iwc-yH/s1600-h/1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgO8iI8nR8pylcDEJkhczGQzHf8nVW6c2DPHvOUUM8fn4G3Qdow89md6iHoKzethRXYo8tyhlpO3Qrw5QkMQ23DHpHn9JHHf2qY437HTj9BMBAljiRV_fdGZlmpQkGEUl4E2sq6Iwc-yH/s320/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5266844466927212850" border="0" /></a><br />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.<br /><br />Beat together:<br /><br />1 cup of flour<br />1 cup of milk<br />dash of salt<br />1 cup of sugar<br />2 tsp. baking powder<br />1 tsp vanilla<br /><br />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.<br /><br />-- Meredith Joy Sproul Friedman, 1948-<br /><br /><span style="font-style: italic;">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.</span> -- <span style="font-style: italic;">Jennifer Dawn Friedman Farley</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-66687322979466055022008-09-13T22:02:00.003-04:002008-09-13T22:08:23.941-04:00Devils Food Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEQPVhHCDlUYHCqnxLq7Rn4oJ1RzgHNPK7PzgU8Py3S4kchRxMbczRG_5Vbx5l6sI-Fm-oGW1oYzyNXOPP5xJSpswpzXNNdEZsOO_a8l3hlyYpzWoXMDkcEoRTsIoi6kPbw552EhPdeRE/s1600-h/devil+food+cake.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEQPVhHCDlUYHCqnxLq7Rn4oJ1RzgHNPK7PzgU8Py3S4kchRxMbczRG_5Vbx5l6sI-Fm-oGW1oYzyNXOPP5xJSpswpzXNNdEZsOO_a8l3hlyYpzWoXMDkcEoRTsIoi6kPbw552EhPdeRE/s320/devil+food+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5245693071139913890" border="0" /></a><br /><span style="font-weight: bold;">Mixture #1</span><br />1/2 cup cocoa or 2 squares chocolate<br />1/2 cup sugar<br />1/2 cup milk<br /><br /><span style="font-weight: bold;">Mixture #2<br /><span style="font-weight: bold;"></span></span>1/4 lb. butter<br />1 cup sugar<br /><br /><span style="font-weight: bold;">Have ready:<br /></span>2 eggs (beaten)<br />2 cups flour (sifted)<br />1 tsp. baking powder<br />2 tbls. cold water<br />1 tsp. vanilla<br />1 cup milk<br /><br />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.<br /><br />-- Ida Cohen Schoenkoepf<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-86053958290281790832008-09-13T21:54:00.002-04:002008-09-13T22:01:45.479-04:00Rice Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w5UFqb6J9UdoY86y8IdmvX4pdnlAfjz9wbNM7g43QpUFPPORUJ-thaU2M7xFkrCSNch7P57bDWVxG8U0E_FsQtwEps-Onx4UQrqZl3AvMKOKlE1PyG3MgBkEyBZuyJrszEDBe9BVFKaT/s1600-h/Usher+Adam.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w5UFqb6J9UdoY86y8IdmvX4pdnlAfjz9wbNM7g43QpUFPPORUJ-thaU2M7xFkrCSNch7P57bDWVxG8U0E_FsQtwEps-Onx4UQrqZl3AvMKOKlE1PyG3MgBkEyBZuyJrszEDBe9BVFKaT/s320/Usher+Adam.jpg" alt="" id="BLOGGER_PHOTO_ID_5245691275132949058" border="0" /></a><br />1/4 lb. butter<br />2 qts. milk<br />1 cup rice (uncooked)<br />3 eggs<br />2 tsp. vanilla<br />1 cup sugar<br /><br />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.<br /><br />-- Jeanne Schoenkoepf Friedman Ronner, 1929-<br /><br /><span style="font-style: italic;">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-</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-71582490976926915682008-09-13T21:45:00.003-04:002008-09-13T21:52:37.997-04:00Banana Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd4ekqmRcBxL3KSrXYsAg73BCGtCeztfAqA4ZZg6OnddmPRm6GcbfLRycJ3953kX74eQGkVBP6YDQ4io6a1DzPY1iIpDMhp8X71gmqWotL2cIP0qCYl4DoyaL6U9CyDemLszPDhriYKvG/s1600-h/jen+and+bruce+dancing+at+wedding.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd4ekqmRcBxL3KSrXYsAg73BCGtCeztfAqA4ZZg6OnddmPRm6GcbfLRycJ3953kX74eQGkVBP6YDQ4io6a1DzPY1iIpDMhp8X71gmqWotL2cIP0qCYl4DoyaL6U9CyDemLszPDhriYKvG/s320/jen+and+bruce+dancing+at+wedding.jpg" alt="" id="BLOGGER_PHOTO_ID_5245688868114632946" border="0" /></a><br />1 1/2 cup sugar, divided<br />2/3 cup flour<br />dash salt<br />6 eggs, separated<br />4 cups milk<br />1 tsp. vanilla<br />45 Nilla Wafers, divided<br />5 ripe bananas, sliced, divided<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Bake at 350 degrees for 15 to 20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers.<br /><br />Makes 8 servings.<br /><br />-- A favorite of Bruce Alexander Farley, b.1969, from the Nilla Wafer box.Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-41824906613979449732008-09-11T21:39:00.002-04:002008-09-11T21:46:39.128-04:00Raisin Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEkb3mopoIffx1ZVENlvLNgb9mclI2e4YwOT5IrPjaiUce5PUKyXlmVNzWW1TX_S3MEpSFovKaSitFG6h8pvH55iWSuaFRzOQp1QVBUnbM7M5ZeAhu5yOGFhdL5FHgX66uK2nWOf-K9Fo/s1600-h/7-14-35+NORWALK+CONN+WALTER+SR.+AND+FLORENCE+ENGAGED+COPY+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEkb3mopoIffx1ZVENlvLNgb9mclI2e4YwOT5IrPjaiUce5PUKyXlmVNzWW1TX_S3MEpSFovKaSitFG6h8pvH55iWSuaFRzOQp1QVBUnbM7M5ZeAhu5yOGFhdL5FHgX66uK2nWOf-K9Fo/s320/7-14-35+NORWALK+CONN+WALTER+SR.+AND+FLORENCE+ENGAGED+COPY+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5244945255120185746" border="0" /></a><br />1 2/3 cups seeded raisins<br />1 1/2 cups water<br />1/2 cup butter<br />1 cup sugar<br />2 eggs, well beaten<br />2 cups sifted flour<br />1/4 tsp. salt<br />1 tsp. baking soda<br /><br />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.<br /><br />-- Florence Jessie Meredith Sproul, 1914-2004<br /><br /><br /><span style="font-style: italic;">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.<br /><br />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!<br /></span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-17359091739084178712008-09-11T21:23:00.002-04:002008-09-11T21:29:00.830-04:00Mayonnaise Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFFdZiYq8E6vyn8lLBhM2pAGRRbSBhyxM6UvaNzXtOaTb2VgSggt1aazUap-E2nHCzrRt3VHBXGQmeZH_I-HROoiyZyY5XqijL54q4WvTbjwbwKgGELpWI4HUYkk7UFZ0kzVjjt3ygTtx/s1600-h/NORWALK+CONN+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFFdZiYq8E6vyn8lLBhM2pAGRRbSBhyxM6UvaNzXtOaTb2VgSggt1aazUap-E2nHCzrRt3VHBXGQmeZH_I-HROoiyZyY5XqijL54q4WvTbjwbwKgGELpWI4HUYkk7UFZ0kzVjjt3ygTtx/s320/NORWALK+CONN+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5244940671796750498" border="0" /></a><br />Combine and sift together in a bowl:<br /><br />2 cups sifted flour<br />1 cup sugar<br />1/4 tsp. salt<br />2 tsp. baking soda<br />1/2 cup cocoa<br /><br />Add and blend well:<br /><br />1 cup mayonnaise<br />1 cup cold water<br />1 tsp. vanilla<br /><br />Makes two 8" layers. Bake about 30 minutes at 350F.<br /><br />-- Florence Jessie Meredith Sproul, 1914-2004<br /><br /><br /><span style="font-style: italic;">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.</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-2358019393358224582008-09-11T21:09:00.003-04:002008-09-11T21:23:28.585-04:00Cinnamon Rolls -- No-Knead1/2 cup scalded milk<br />3 tbsp. shortening<br />3 tbsp. sugar or honey<br />2 tsp. salt<br />1 cake or 1 pkg. yeast<br />1 egg<br />3 cups flour<br />2 tbsp. butter<br />1/4 cup sugar<br />1 tsp. cinnamon<br />1/4 cup nuts<br /><br />Blend together:<br /><br />1/2 cup scalded milk<br />3 tbsp. shortening<br />3 tbsp. sugar or honey<br />2 tsp. salt<br /><br />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.<br /><br />-- Florence Jessie Meredith Sproul, 1914-2004<br /><br /><br /><span style="font-style: italic;">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 d</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXmcdkNh4PJcdBlm9w_EA83EZrrexSvnFO6gvGTTWUjVdEZfgy7-idhu_RtZes1CdAodOIULxDj0vr7KjkC-cIVOo-1GgThzsfUEHAtMvNGUvUaY62KDbw98A5upsQTEnuK3VIVfaAOLy/s1600-h/grandma+and+all+her+grandchildren.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXmcdkNh4PJcdBlm9w_EA83EZrrexSvnFO6gvGTTWUjVdEZfgy7-idhu_RtZes1CdAodOIULxDj0vr7KjkC-cIVOo-1GgThzsfUEHAtMvNGUvUaY62KDbw98A5upsQTEnuK3VIVfaAOLy/s320/grandma+and+all+her+grandchildren.jpg" alt="" id="BLOGGER_PHOTO_ID_5244939035287159826" border="0" /></a><span style="font-style: italic;">oor and we would pick what we wanted for the week. It was an exciting day for a small girl. -- Meredith Joy Sproul Friedman</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com1tag:blogger.com,1999:blog-3272759499734326588.post-57507547669809912522008-09-11T20:58:00.003-04:002008-09-11T21:09:33.095-04:00Three Egg Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0VUgin__MIwQo-qG3HbYijxIW2_1PCnY7GBG1LuQJsSOFock2Xp3FM2VQxN9IjK8RbvzwFCgd56v-6UKvylnUTlsYKwxuG14u60pLfmozJ-lfH3kBtDXJs2ao4MR98nEZwLSZpNLzD7q/s1600-h/NORWALK+CONN-1947,+WALTER+SPROUL+SR.,+FLORENCE,+WALTER+COPY+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr0VUgin__MIwQo-qG3HbYijxIW2_1PCnY7GBG1LuQJsSOFock2Xp3FM2VQxN9IjK8RbvzwFCgd56v-6UKvylnUTlsYKwxuG14u60pLfmozJ-lfH3kBtDXJs2ao4MR98nEZwLSZpNLzD7q/s320/NORWALK+CONN-1947,+WALTER+SPROUL+SR.,+FLORENCE,+WALTER+COPY+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5244935465425293554" border="0" /></a><br /><span style="font-style: italic;">from the Betty Crocker Cookbook copyright 1942-25c<br /><br /><span style="font-style: italic;"></span></span>3/4 cup shortening<br />1 1/2 cup sugar<br />3 eggs<br />2 1/2 cups sifted Gold Medal Flour<br />3/4 tsp. salt<br />2 1/2 tsp. baking powder<br />1 cup thin milk<br />1 tsp. flavoring (vanilla)<span style="font-style: italic;"><span style="font-style: italic;"></span><br /><br /></span>Grease two round 9"<span style="font-style: italic;"><span style="font-style: italic;"> </span></span>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.<br /><br /><span style="font-style: italic;">--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-</span><br /><span style="font-style: italic;"></span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com1tag:blogger.com,1999:blog-3272759499734326588.post-63953138997222651572008-09-11T20:49:00.003-04:002008-09-11T20:58:08.460-04:00Hermits or Mincemeat Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lxgVtlUlS8z59LSdUz6hyphenhyphend0JaGsi80DvETPts1qWuA04IE1tWV_w0AU1ICsLxKkwi4sVOK0l6qo_tKeLemYoQaa9AXw6laJRcljogTJdfFLuzeYr8TrfHLcg-6z0CmVSh6MKBKgAEBhF/s1600-h/grandma+with+hat.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lxgVtlUlS8z59LSdUz6hyphenhyphend0JaGsi80DvETPts1qWuA04IE1tWV_w0AU1ICsLxKkwi4sVOK0l6qo_tKeLemYoQaa9AXw6laJRcljogTJdfFLuzeYr8TrfHLcg-6z0CmVSh6MKBKgAEBhF/s320/grandma+with+hat.jpg" alt="" id="BLOGGER_PHOTO_ID_5244932798509208514" border="0" /></a><br /><span style="font-weight: bold;">Hermits<br /><span style="font-weight: bold;"><br /></span></span>1 cup shortening<br />2 cups brown sugar<br />2 eggs<br />3 1/2 cups flour sifted<br />1 tsp. baking soda<br />1 1/4 cups chopped nuts<br />1 tsp. salt<br />1 tsp. nutmeg<br />1 tsp. cinnamon<br />1/2 cup cold coffee<br />2 1/2 cups seeded raisins<br /><br />Dates may be used in place of the raisins.<br /><br />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.<br /><br />Bake 8 to 10 minutes. Temp. 400F.<br /><br />Makes 7 to 8 dozen.<br /><br /><br /><span style="font-weight: bold;">Mincemeat Cookies<br /><br /><span style="font-weight: bold;"></span></span>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.<br /><br />Bake about 15 minutes.<br /><br /><br />-- Florence Jessie Meredith Sproul, 1914-2004<br /><br /><span style="font-style: italic;">Grandma Sproul loved to make either of these cookies at Christmas.</span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-71019077169360431522008-09-06T22:27:00.003-04:002008-09-06T22:40:32.534-04:00Fruit Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbEpIj6ZGwN0GIOCKqJL8HxzEEsHWSKEw3HfrlUicC4FL2TRKcQk9e2jdfIu1Al1bNRQ8dv7CwC6ZCh3bFtzqZ_UAES3e6joLx5iUHJyAWb6eIJfDxqEth3reqbwwT0ab56worD0XB8s1/s1600-h/FLORENCE+SIDDONS-B2+COPY+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbEpIj6ZGwN0GIOCKqJL8HxzEEsHWSKEw3HfrlUicC4FL2TRKcQk9e2jdfIu1Al1bNRQ8dv7CwC6ZCh3bFtzqZ_UAES3e6joLx5iUHJyAWb6eIJfDxqEth3reqbwwT0ab56worD0XB8s1/s320/FLORENCE+SIDDONS-B2+COPY+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5243103546274917298" border="0" /></a><br /><br />2 cups dried apples or apple sauce<br />1 cup molasses<br />1 cup butter<br />1 1/2 cups sugar<br />3 eggs--add apples and molasses<br />1 lb. raisins<br />1 lb. currants<br />1/4 lb. candied peel mix with flour-1 cup<br />1 cup nuts<br />4 cups flour<br />1 tsp. cinnamon<br />1 tsp. cloves<br />1/2 tsp. allspice<br />1/2 tsp. nutmeg<br />1 cup of coffee with 2 tsp. soda dissolved in coffee<br /><br />Bake 1 1/2 hours in moderate oven.<br /><br />-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com1tag:blogger.com,1999:blog-3272759499734326588.post-15623563325796308842008-09-06T22:21:00.003-04:002008-09-06T22:26:26.170-04:00Crumb Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi838UK03z7VsdflzDr-YDY8CbwLhvf4rA4zv4DB12Uvwwd63kDe1KDojmwlPMEzKTD2NpGVujGDhETlOYLaMu_6_A5bwCabkbBitoy4gvNC_l-FUobaNjN1C6nm1C2I6AU7SuuBLoVV_bJ/s1600-h/LEONORA,+PAUL+AND+JESSE+MEREDITH2+COPY+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi838UK03z7VsdflzDr-YDY8CbwLhvf4rA4zv4DB12Uvwwd63kDe1KDojmwlPMEzKTD2NpGVujGDhETlOYLaMu_6_A5bwCabkbBitoy4gvNC_l-FUobaNjN1C6nm1C2I6AU7SuuBLoVV_bJ/s320/LEONORA,+PAUL+AND+JESSE+MEREDITH2+COPY+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5243099912021257906" border="0" /></a><br />3 cups flour<br />2 cups sugar<br />1/2 cup butter<br />1 cup milk<br />2 eggs<br />2 tsp. baking powder<br /><br />Mix all dry ingredients together then add beaten eggs and milk.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUu8o5_FY7LK5nRGPSXemErr8U0A8rVoaksU3WlbxMkYVj3GOAPmif69QrsltPeeomZCXDz8Oojh3bQ_DCOMyVtUjfEUeFocqHrXnv8kRYulJWnSAvr3x3wcx2_bE7rQYthyoCfowMF7X/s1600-h/AUNT+LEN+UN+NY+OCT+1958+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUu8o5_FY7LK5nRGPSXemErr8U0A8rVoaksU3WlbxMkYVj3GOAPmif69QrsltPeeomZCXDz8Oojh3bQ_DCOMyVtUjfEUeFocqHrXnv8kRYulJWnSAvr3x3wcx2_bE7rQYthyoCfowMF7X/s320/AUNT+LEN+UN+NY+OCT+1958+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5243100000137931330" border="0" /></a><br /><br />Take 3/4 cup of dry mixture out for top of cake.<br /><br />-- Lenora Elizabeth Meredith Krienke, "Aunt Len," 1893-1981Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-50032513162558285192008-09-06T22:15:00.002-04:002008-09-06T22:21:14.262-04:00Peanut Butter Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4vrMNoCcdnJkzW1TXXejiNCUD3QMIp7_7Ed1Gys2x_JpGPyrO6xet3RDnerVYRmk2DgMoiOVQYjKIkn6qqP8Wfk_lX6H46lEDwZNIcJk_RM7b_GqKS-5jTK1dKpOQcPKi00QvAGzib7L/s1600-h/FLORENCE+SIDDONS-A2+COPY+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib4vrMNoCcdnJkzW1TXXejiNCUD3QMIp7_7Ed1Gys2x_JpGPyrO6xet3RDnerVYRmk2DgMoiOVQYjKIkn6qqP8Wfk_lX6H46lEDwZNIcJk_RM7b_GqKS-5jTK1dKpOQcPKi00QvAGzib7L/s320/FLORENCE+SIDDONS-A2+COPY+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5243098710798031058" border="0" /></a><br />1/2 cup peanut butter<br />2 tbsp. butter<br />1 square chocolate<br />1 cup sugar<br />1 egg<br />1/4 cup milk<br />2 tsp. baking powder<br />1 cup flour<br />vanilla<br /><br />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.<br /><br />-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-65520120479691604742008-09-06T22:10:00.003-04:002008-09-06T22:15:34.743-04:00Lemon Filling for Layer Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZk98sjJuaQKgAGieqF9FumyBlQv56W_6WiLfaVFCeDOL7dmFmiv23nQTw0dJlD8NlSh7gWTa3eW7S9oGbJfo3iYAJfq9XES-7TF1Ib-1v0UrilcJ_Lmb02NJ4qsBAmdOgxLlHpcS-fCR/s1600-h/GRANDMA+YEARBOOK+PICTURE,+1932+COPY+%282%29.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZk98sjJuaQKgAGieqF9FumyBlQv56W_6WiLfaVFCeDOL7dmFmiv23nQTw0dJlD8NlSh7gWTa3eW7S9oGbJfo3iYAJfq9XES-7TF1Ib-1v0UrilcJ_Lmb02NJ4qsBAmdOgxLlHpcS-fCR/s320/GRANDMA+YEARBOOK+PICTURE,+1932+COPY+%282%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5243096802486027730" border="0" /></a><br /><br />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.<br /><br />-- Florence Jessie Meredith <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sproul</span>, "Grandma <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sproul</span>," 1914-2004<br /><br />from her mother<br /><br />--Florence Augusta <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Siddons</span> Meredith, "Grandma Meredith," 1887-1959Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-39256874268359214342008-09-06T21:50:00.002-04:002008-09-06T22:10:20.505-04:00Peach Custard Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVv0Yn27a7_CYsL66WzP-81y_jfUIhQD9u8BsY5E8E-s5W2OwZKNH41qSHaHwHiD4FElHoGN-0Q8wqWh2eZRAIMlWFmvmb7sTz94bkvTP8SXdjMN153vKejK6rJjqQpYGX1LwWZXcBkVvE/s1600-h/Aunt+Dot+1993.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVv0Yn27a7_CYsL66WzP-81y_jfUIhQD9u8BsY5E8E-s5W2OwZKNH41qSHaHwHiD4FElHoGN-0Q8wqWh2eZRAIMlWFmvmb7sTz94bkvTP8SXdjMN153vKejK6rJjqQpYGX1LwWZXcBkVvE/s320/Aunt+Dot+1993.jpg" alt="" id="BLOGGER_PHOTO_ID_5243095915170305842" border="0" /></a><br />1 1/2 cups flour<br />1/2 cup soft butter<br />1/2 cup sugar<br />1 egg<br />1/2 tsp. salt<br />1 can sliced peaches--14 oz., drained<br />1/2 tsp. cinnamon<br />1 cup evaporated milk<br /><br />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.<br /><br />Drain the sliced peaches well. Save 1/2 cup of the juice.<br /><br />Arrange the peaches on the crust, sprinkle with 1/2 cup of sugar and 1/2 tsp. cinnamon.<br /><br />Bake at 375 degrees for 20 minutes.<br /><br />Mix 1/2 cup of juice, 1 egg slightly beaten and milk. Pour over peaches.<br /><br />Bake 30 minutes longer or until the custard is firm (except in middle--that becomes firm on standing).<br /><br />Serve warm or cold.<br /><br /><br />-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-73060561802845926192008-09-06T21:42:00.003-04:002008-09-06T21:48:49.624-04:00Camping Cake (Bundt Kuchen)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREdE2zy88DH4OrU4D8R_9mYJ970wOokQWUBpFgsbg8NgCl_aM_3U6SE9VI29qRSWJhi1rH9tjKqjidkrPKU-woFXZqkEInkZBugH59icYcvR0KUYTKX-toQnWLQukQUbGhkOWvz11Xdk-/s1600-h/Grandma+and+her+camper+trailer.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREdE2zy88DH4OrU4D8R_9mYJ970wOokQWUBpFgsbg8NgCl_aM_3U6SE9VI29qRSWJhi1rH9tjKqjidkrPKU-woFXZqkEInkZBugH59icYcvR0KUYTKX-toQnWLQukQUbGhkOWvz11Xdk-/s320/Grandma+and+her+camper+trailer.jpg" alt="" id="BLOGGER_PHOTO_ID_5243090315705286994" border="0" /></a><br />1 cup butter<br />2 cups sugar<br />1 1/2 tsp. vanilla<br />4 eggs, separated<br />3 1/2 cups sifted cake flour<br />2 1/2 tsp. baking powder<br />3/4 tsp. salt<br />1 cup milk<br /><br />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.<br /><br />Glaze:<br /><br />1 1/3 cups sifted confectioner's sugar<br />1/4 tsp. vanilla<br />2 tbsp. milk<br />Dash of salt<br /><br />Combine ingredients; mix until well blended; drizzle over cake.<br /><br />-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004<br /><br /><span style="font-style: italic;">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.</span>Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0tag:blogger.com,1999:blog-3272759499734326588.post-8418186479918708642008-09-06T21:37:00.002-04:002008-09-06T21:42:08.030-04:00Apple or Peach Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdw08cJqVxr4z7jWy08BqlXjMr5FHPflaohGCDtnmwDQHWdLALptuTVMKxNY5WuZSN2tl5vmL3OxI7BWQqv_Hj-BuQDFBw_GSjwzkUYlMxNji5SnNTaHvKNpkbes2x9dpXB4TAibjmiq1/s1600-h/aunt+dot.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdw08cJqVxr4z7jWy08BqlXjMr5FHPflaohGCDtnmwDQHWdLALptuTVMKxNY5WuZSN2tl5vmL3OxI7BWQqv_Hj-BuQDFBw_GSjwzkUYlMxNji5SnNTaHvKNpkbes2x9dpXB4TAibjmiq1/s320/aunt+dot.jpg" alt="" id="BLOGGER_PHOTO_ID_5243088510549799938" border="0" /></a><br />1 cup flour<br />1 tsp. baking powder<br />1/2 cup shortening<br />1/2 cup milk<br />1/2 cup sugar<br />1/2 tsp. salt<br />1 egg<br /><br />Peel and slice apples or peaches. Mix them in cinnamon and sugar.<br /><br />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.<br /><br />Canned fruit may be used.<br /><br />-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-Jennifer Farleyhttp://www.blogger.com/profile/09148296368412614516noreply@blogger.com0