After my mother passed away, I inherited her little file box of recipes. I am sharing them here for all her descendants and anyone else who might enjoy them. Most of them are quite outdated as we have access to a greater variety of ingredients now, we eat healthier and we have internet to help us! If you do use one of the recipes, I would love to have a comment on what you think of it.

Thursday, June 12, 2014

Chocolate Layer Cake

 Melt in a small bowl over hot water-

  • 2 squares (2 oz) baking chocolate

Sift together into mixing bowl-

  • 1 ¾ C. sifted cake flour
  • 1 ¼ C. sugar
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

Then add-

  • ½ C. shortening
  • 1 C. sour milk
  • 1 tsp. vanilla
  • 2 unbeaten eggs

Stir together well, then beat vigorously with a spoon for 2 minutes or until batter looks smooth.
Scrap down the bowl and spoon or beaters occasionally.
Add melted chocolate and beat just until blended.
Spread batter in prepared pans.

Bake at 350° for 35 to 40 minutes

Special Beef and Rice Casserole

There is a note at the top of the recipe card – “Good”.

3 lbs. boneless chuck cut in 1 ½ “cubes
12 slices bacon cut in ½ inch strips
2 large onions, sliced
1 C. raw rice
1 C. dry red wine
2 C. Consommé
1 clove garlic, mashed
½ tsp dried thyme or 1 sprig of fresh
1 tsp chopped parsley
1 small bay leaf
1 ½ C. chopped fresh tomatoes (or canned)
1 C. grated parmesan cheese
Salt and pepper to taste

  1. Cook bacon in large skillet.  Spread it out in a large casserole pan.
  2. In the bacon fat brown the beef cubes well and transfer to the casserole.
  3. Brown onions lightly in remaining fat and stir in the rice.  Stir until the rice is starting to brown.  Set aside.
  4. Add to the casserole Рwine, consommé, garlic, thyme, parsley and bay leaf.
  5. Cover and bake for 1 hour at 325°.
  6. Skim off any fat and stir the rice mixture and tomatoes into the casserole.
  7. Cover and bake an additional hour.
  8. Check for liquid for ice to absorb and add more consommé if necessary.
  9. Check seasoning and stir in the cheese.  Heat to melt the cheese.
Serves 6

Friday, May 23, 2014

Quick Coffee Cake

Beat 1 egg
Stir in -            ½ C. Milk
                        1 ½ C. Bisquick
                        3 T. Sugar

Spread mixture into a greased round 8 inch layer pan.  Cover with Cinnamon crumb topping.

Cinnamon Crum Topping
Work together -         4 T. Sugar
                                    2 T. Butter
                                    2 tsp Cinnamon
                                    2 T. Bisquick

Bake 20 to 25 minutes at 400°

Coffee Cake

2 Eggs, well beaten
1 C. Sugar
2 C. Flour
2 tsp. Baking Powder
½ C. Melted butter
½ C. Milk
1 tsp. Vanilla

Spread in a flat pan (8” x 8”) and spread the top with sugar, cinnamon and melted butter.  Chopped nuts may be added.

Fudge Cake

2 Squares of Chocolate mixed and melted with a scant cube of butter (see note below)
3 Eggs, 1 C. sugar and ¾ C. flour – beat together and add nuts & vanilla

½ tsp baking powder
Pinch of salt
1 C. chopped nuts

Bake at 375° for about 30 minutes.


From the internet - Q. When a recipe calls for a scant cup or scant teaspoon, what does that mean?

A. The term "scant" is used occasionally in recipes and cookbooks.
Scant means "just barely." In cooking, scant refers to an amount that's just barely reaching; in other words, not packed.
When a recipe calls for a scant cup or scant teaspoon of something, don't fill the measuring cup or spoon to the top. Instead, use slightly less than the required amount.
If you are still unsure about the correct amount, you might need to test your recipe once or twice before you get the amounts just right.
When testing, be sure to start with small amounts and gradually increase the measurement each time you test the recipe.