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Fresh Corn Pudding

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Grandma Lena and my Mom, Barbara Howerton Hall

This recipe is delicious! It’s perfect for this time of year too. If you don’t have fresh corn in your garden, there’s lots of roadside places or Farmer’s  Markets to find fresh corn. I have heard that grilling the corn on the cob before adding it to the mixture is really good.

This recipe was passed down from my Great-Greatmother Nora Trammell Whiteside to my Grandmother Lena.

FRESH CORN PUDDING

2 cups of fresh corn

2 eggs well beaten

1/4 cup of sugar

1/4 cup of butter

1/2 cup of milk

2 tablespoons of flour

Mix well and bake in moderate oven until set. (I baked mine at 350 for 35 minutes)

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Lazy Daisy Oatmeal Cake

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Grandma and Grandad at the Fair

This cake is so good and so rich! It’s really delicious. Even though the word “lazy” is in the recipe title, there’s nothing lazy about it. Lazy to me is a box of cake mix and a tub of icing 🙂 Here’s the recipe:

Lazy Daisy Oatmeal Cake

 

1 ¼ cups boiling water

1 cup oats uncooked

½ cup butter, soft

1 cup granulated sugar

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

1 ½ cups sifted all purpose flour

1 teaspoon soda

½ teaspoon salt

¾ teaspoon cinnamon

¼ teaspoon nutmeg

Frosting

¼ melted butter

½ cup firmly packed brown sugar

3 tablespoons light cream

½ cup chopped nutmeats

¾ cup coconut

Pour water over oats, cover and let stand 20 minutes. Beat Butter until creamy. Gradually beat in sugars. Blend in vanilla and eggs. Stir in oats mixture. Sift together flour, soda, salt and spices. Add to creamed mixture. Blend well, pour batter into greased and floured 9 inch square baking pan. Bake in preheated moderate oven at 350 degrees for 50 to 55 minutes. Do not remove cake from pan. For frosting combine melted butter, brown sugar, cream, nutmeats and coconuts. Spread over cake. Broil until bubbly. Makes one 9 inch cake.

Now for a few comments on making this cake. Use old fashioned oats, not quick oats. I didn’t have any light cream, so I just used milk and it worked out fine. (Is light cream just milk?) I also used pecans for the nuts. My cake was done in 35 minutes instead of 50 or 55.

Lazy Daisy Oatmeal Cake

 

Yard Sale Memories and Cookin’ with Dr. Pepper

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In Grandma’s recipe box there are lots of recipe booklets from all different brands of foods. This is one from Dr. Pepper copyright 1965. I’m not sure how many recipes Grandma used in this booklet, but I found one that looked alot like Sloppy Joes that I might make for supper tonight.

SPOONBURGERS

1 pound of ground beef

1 clove garlic, minced

1 medium onion, chopped

1 teaspoon salt

3/4 cup of Dr. Pepper

1 tablespoon Worcestershire sauce

1 6 ounce can tomato paste

Few drops of Tobasco

Brown meat in skillet; add garlic, onion, salt; cook 5 minutes. Add remaining ingredients  and simmer about 20 minutes, or until thick. Serve on hot toasted buns. Serves 8.

Looks like a pretty good recipe, all I need is the Dr. Pepper and I think I’ll leave out the Tobasco.

Now, what does this have to do with yard sales?

Grandma and Grandad would have a yard sale about every summer. It was always fun for me because I’d haul half of their old stuff home. That’s how I wound up with lots of dishes, old cooking utensils, an electric knife that’s great for cutting homemade bread. Anyway, Grandma would always cook up a huge pot of sloppy joes. No one made them better! She’d also make some of her cole slaw, I wish I could find that recipe, but I think she just had it in her head and never wrote it down. I haven’t had any like that since the last time she made it.

Here’s a picture of Grandma at a yard sale they had with their neighbor:

Lena Howerton

 

Seeing all of that stuff on the table behind her just makes me want to go dig through it!

Now here is a funny one of Grandad at the same yard sale:

Grandad Sherman Howerton

 

There was a note on the back that said “The only thing at the yard sale that didn’t sell” 🙂

Soft Molasses Cookies

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Grandma and daughter Barbara

Everyone loved Grandma’s Molasses Cookies, they never lasted very long after she got them out of the oven! Try some today!

SOFT MOLASSES COOKIES

1 Cup Molasses

2 Eggs

4 Cups of Flour

1/2 Cup Butter (softened)

1/2 Cup Sour Milk (add 1/2 tsp vinegar to the milk to make it sour)

1 Cup Brown Sugar

1/2 Teaspoon Ginger

2 Teaspoons of Cinnamon

1 Teaspoon of Allspice

1/2 Teaspoon of salt

Mix spices, sugar, molasses, eggs and butter well. Add milk.  Sift together soda and flour. Mix molasses mixture and flour mixture together. Chill for a about an hour. Drop by spoonfuls onto greased cookie sheet. Bake a 350 degrees for 8 to 10 minutes. Do not over cook, cookies are supposed to be soft. Makes a bunch!

 

Zucchini Bread

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Lena Whiteside Howerton

Today’s recipe is perfect for this time of year. I can’t wait to make some soon!

Zucchini Bread

3 eggs well beaten

1 cup of oil

2 cups of sugar

2 cups of grated zucchini

1 tsp vanilla

3 cupsof flour

1 teaspoon of salt

1 teaspoon of soda

2 teaspoons of baking powder

Walnuts if desired

Beat eggs and add oil, sugar, zucchini and vanilla. Sift flour cinnamon, salt, soda and baking powder. Add egg mixture. Bake at 325 for 1 hour or until done.

Gooseberry Cobbler

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My Grandma Lena was a wonderful cook. She was always cooking. I think it was a way to show how much she loved those around her. We would have big family dinners and sometimes we’d just stop by her house and she would fix us a pan of fried taters. She also loved recipes and she had a truckload of them! I was fortunate enough for her to pass them along to me.

Since this blog is all about honoring our loved ones. I thought the best way to honor my Grandma would be to share some of her recipes. Plus, on days when it’s hard to come up with something to write about, I can always just post another recipe!

The first recipe is one I probably would never bake. I’m just not a gooseberry fan, but, my Grandad was and he loved Gooseberry Cobbler. It was funny Gooseberry Cobbler was the first recipe I pulled out of the box today!

I read somewhere once that the government had outlawed gooseberries in the early 1900’s. So that night at supper I told my Grandad what I had read. He said, “Why’d they outlaw ’em? Too sour?” We laughed about that for days. Anyway, to honor my Grandma and my Grandad too today, here’s the recipe

GOOSEBERRY COBBLER

4-5 cups of gooseberries

2 1/2 cups sugar

3 tablespoons of minute tapioca

1 cup of water

Wash berries, place inside a lined baking dish lined with pastry–add sugar, tapioca and water–cover with strips of pastry–bake 50 minutes at 350. Sprinkle pastry strips with sugar and nutmeg.