Mondelbrote

Interesting - obviously there are several versions for mondelbrote. We already had 2 additional versions on the website. I think the one on the yellow paper most closely resembles the version Shawine has for Nana's recipe.

The Cake

Important to add in order below

4 heaping Tablespoons Hershey's cocoa
1 square butter
1/2 cup vegetable oil
1 cup water

Heat the above ingredients on low to a boil using a small saucepan.

2 cups flour
2 cups sugar
Sift above together in large bowl. Pour in hot mixture and mix.

Add:
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla

When all ingredients are mixed, pour batter into a greased cookie sheet. Bake in a preheated 350° oven for approximately 35 minutes.

Frosting

One square butter
Four heaping tablespoons Hershey's cocoa powder
5 tablespoons milk
Heat above items and mix thoroughly. Then add:
3 to 4 cups powdered sugar
Appx. 3/4 cup chopped pecans

Frost cake when still hot. Start making the frosting about 5 min before cake is done.

Viennese Apple Pie (Apple cake)

1/2 lb. butter
3/4 c. sugar
4 eggs
Dash salt
Rum to taste or 3/4 tsp. vanilla
1 1/2 c. flour
1/8 tsp. baking powder

Mix ingredients according to series, then put 1/2 dough into the bottom of a spring form pan. Put 10-12 cut apples (3 Large Roman Beauty) mixed with cinnamon, raisins on top (optional) then second 1/2 of dough and 1/4 pkg. almonds.

Bake 30 minutes at 375 degrees then turn down to 350 degrees for 50 more minutes. Sprinkle with powered sugar.

Note from Wendy:  (When we made this, I bought a dozen apples-I think they were Fuji. My Grandma always used Roman Beauty when she baked any apples. I just sprinkled the cinnamon over the apples until they were all lightly coated.


Sorry not real clear. I wrote the recipe as the card had it!!!)

Cherry Salad

1 14 oz. can sweetened condensed milk
1 can cherry pie filling
1 20 oz. can crushed pineapple - undrained
1/2-1 cup nuts (use your favorite variety)
16-20 oz container cool whip

Mix all ingredients together in a large bowl. Chill and serve.


This recipe was given to me by Carol Harvey who is the mother-in-law of my neice, Lindsey Smith Harvey.

Old Fashioned Rice Pudding

Here is Gag's famous rice pudding recipe in her own handwriting, this is surely a treasure!

1/2 cup uncooked regular rice (no instant or converted rice)
1/2 cup sugar
1 cup salted water
1 qt. whole milk
1/2 stick butter
3 eggs
1 cup plump raisins (optional)
1 tsp vanilla
2 TB. sugar
1 TB. cinnamon

Pour rice slowly into rapidly boiling salted water in 3 qt. pot. Cover tightly and cook about 7 minutes until all water has evaporated and the rice will be underdone. Add milk and butter, stir a little. Bring to a boil, cover and cook slowly over a low flame for one hour. Meanwhile, beat eggs, turn off heat. Add sugar, then eggs, slowly until mixture starts to thicken. Add vanilla and raisins. Pour into a dish and sprinkle with sugar and cinnamon mixture.

Good Luck!!

Banana Bread

1/2 Cup sugar
2 Tbsp. brown sugar
5 Tbsp. butter
1 1/3 Cup mashed ripe bananas
1 egg
2 egg whites
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup walnuts, chopped

Preheat oven to 375 degrees. Spray pan half way up with Pam. Beat sugars and butter until light and fluffy. Add bananas, egg & egg whites. Sift flour, baking soda & salt in a bowl. Add banana mixture. Stir in walnuts. Bake 1 hour. Cool 10 minutes.

( I think I checked mine at 50 minutes with a toothpick and it was clean-you may want to check yours before the full 1 hour cooking time is up)

Strawberry Jello Pretzel Salad

Crust

3/4 cup melted butter

2 cups crushed pretzels

1/2 cup sugar

Mix together. Press into a 9"x 13" pan, (spray generously with Pam). Bake at 350 degrees for 10 minutes. Cool.

Filling
8 oz. cream cheese softened

1/4 cup sugar

12 oz. carton of Cool Whip

Mix all together, spread over the cooled crust. Chill for two hours.

Topping

2 cups hot water

6 oz. strawberry jello

16 oz. pkg strawberries

Dissolve jello in water, refrigerate until slightly set. Pour over cream cheese layer.

Cut strawberries into slices and sprinkle over the top.

Grandma's Cinnamon Rolls: Traditional Method

Dough -
5 1/2 to 6 cups all-purpose flour
2 pkg. active dry yeast
1/2 cup sugar
1 1/2 tsp salt
1 cup milk
1 cup water
1/4 cup butter
2 eggs

Filling-
1/3 cup melted butter
1/2 cup chopped nuts
3/4 cup sugar
2 Tbsp cinnamon

Glaze - There are 2 versions of the glaze

1st version
2 cups powdered sugar
1/2 tsp maple flavor
3 Tbsp butter
3-4 Tbsp hot coffee

2nd version
2 cups powdered sugar
1 tsp vanilla
3 Tbsp butter
3-4 Tbsp canned or regular milk

Preheat oven to 375°.

In larger mixer bowl combine 2 cups flour, yeast, sugar and salt, mix well. Heat milk, water and butter to 120° to 130°, butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Combine 3/4 sugar, nuts and cinnamon; set aside.

Punch down dough. Divide into 2 parts. on Lightly floured surface, roll or pat each half to a 12"x9" rectangle. Brush each part with half of melted butter, sprinkle half of filling over dough. Starting with 12" side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13"x9" pans or on parchment paper lined jelly roll pans. Preheat over to 375°. Cover; let rise until indentation remains after lightly touching side of roll, about 30 minutes.

Bake at 375° for 20 to 25 minutes until golden brown.

Prepare glaze: combine all glaze ingredients; blend until smooth. Drizzle glaze over hot rolls; cool.

Chocolate Cake

1 pkg Chocolate devils food cake mix with pudding in it
4 eggs
1/2 cup oil
3/4 cup water
1 cup sour cream
6 oz pkg chocolate chips

Mix all but choco chips ingredients together fold in chocolate chips pour in greased bunt pan. Bake for 1 hr @ 350. Cool and frost.

Lemon Squares

1/2 cup soft butter
1/2 cup soft margarine
2 cups flour
1/2 cup powdered sugar
dash of salt

Combine butter, margarine, flour, sugar and salt. Mix well. Pat into 9x13x2" pan, extending crust up the sides. Bake at 350 for 15 minutes.

Filling:
2 cups sugar
1/4 cup flour
4 eggs well beaten
1/2 cup lemon juice
Combine. Mix well. Pour over crust. Bake an additional 25 minutes at 350. Sprinkle with powdered sugar.

Nana’s Yeast Coffee Cake

6-7 cups flour

1 lb butter

8 oz whipping cream

8 oz sour cream

3 eggs

8 Tbs sugar

2 pkg. Yeast

1 tsp vanilla

1/2 cup Milk

1 tsp salt

Melt ½ lb Butter in milk. Put flour in large bowl, make a well in the center. Add slightly beaten eggs, sugar, sour cream, whipping cream, melted butter and milk. Add yeast which has been dissolved in 1/4 cup lukewarm water. Knead all together until all ingredients are incorporated. Knead until dough is smooth and forms into a ball. Place covered in a warm place to rise. Let rise until doubled in size.

Divide dough into 3 parts. Roll into a 12x18" rectangle to about ½" thick. Spread generously with melted butter, then spread with pineapple marmalade, over the jam sprinkle generously with mixture and cinnamon and sugar and cover with crushed pecans and raisins.

Roll into a log and place in a semi-circle on a greased baking sheet. Sprinkle lightly with a mixture of cinnamon and sugar.

Bake in 325 oven for about 35-40 minutes. Cool, dust with powdered sugar.

Viennese Crescents

3 squares sweet butter
3/4 cup powdered sugar
3 cups flour
1/4 tsp salt
3/4 cup crushed walnuts, almonds, or pecans
1 tsp almond flavoring
1 tsp vanilla

Note: If dough is too soft to form, chill until firm.

Cream butter and powdered sugar. Add flavoring, sift flour and salt. Add to butter mixture. Add crushed nuts. Roll dough out and shape into small half moons.

Bake at 325 degrees until golden brown. When cool, sprinkle with powdered sugar.

Peanut Clusters

Raw spanish peanuts

Melted dipping milk chocolate

Roast the peanuts in the oven with the door open and the setting to broil for approximately 10 minutes, stirring once so they do not burn.

Pour into melted chocolate and spoon out onto parchment lined cookie sheets.

Variation - you can use pecans, raisins, cashews, pretzels, etc.

Judy's Turtles

PREPARATION: Take baking paper and cover cookie sheets. Place pecans an inch apart in rows.

Put Dipping Chocolate chunks in large glass cake pan and leave in oven over night with just light on to melt.

CARAMEL: 2 Cups Granulated Sugar, 2 Cups Light Corn Syrup, 2 Large Cans Sego Milk, 2 Squares Butter and 1 Teaspoon Vanilla

Stir until 225 degrees on candy thermometer. Caramel is done when you can form it into a soft ball. Test in a cup of ice cold water to make sure it is done. Take off heat and add vanilla and pour caramel over pecans.

1/8 Teaspoon or scant of baking soda can be added to the boiling caramel if desired for creamier texture.

Dipping Chocolate

Put water in electric frying pan and keep below 150 degrees. Put chocolate shavings in saucepan and melt over water like a double boiler. If chocolate was melted in the oven overnight as stated above, put glass cake pan with melted chocolate on a griddle covered with tin foil. Keep griddle on very low temperature to keep chocolate tempered for dipping.

1 1/2 lbs. Pecans to 2 1/2 lbs Chocolate.

Peanut Brittle

1 Cup White Corn Syrup
2 Cups Granulated Sugar
½ Cup Water
1 lb. Raw Spanish Peanuts

2 Tablespoons Butter
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
½ Teaspoon Salt

Combine syrup, sugar and water in saucepan. Bring slowly to 230° F. or until syrup spins thread. Add peanuts and continue to cook to 300° F., remove from heat. Add butter, vanilla, soda and salt and stir until blended. Pour into a well buttered jelly roll pan (15 ½ x 10 ½ x 1 inches). When cool break into pieces.

Makes about 1 ½ pounds.

Nana's mandelbread

My second recipe is Nana's mandelbread. In order for me to write down something that resembled a recipe, I had to watch her make this and measure as she threw the ingredients into the bowl. I'm amazed that I was able to get this on paper:

6 eggs
dash salt
1 1/2 c sugar
Beat these ingredients. Add and beat:
1 c Peanut oil
2 tsp almond flavoring
1 tsp vanilla
4 c flour (I use 3 c white flour and 1 c wheat) as Nana threw in handfuls of flour, she said "Do this twice. Ah, do it again".
2 tsp baking powder
pinch of baking soda
1 c chopped walnuts

Put dough on baking sheet in blobs. Bake at 350 for about 10 minutes or until golden brown on top. Slice cookies in mandelbread shape (!) while warm. Turn cookies on side and sprinkle with cinnamon and sugar and bake an additional 10ish minutes. Scientific, it isn't. However, it does taste just like Nana's mandelbread.

Halloween Peanut Butter Finger Amputation Treats

80 stick pretzels
1 bag slivered almonds
1 tube red cake decorating gel
1 cup peanut butter
1 stick margarine
1 ts vanilla
1 1/2 cup powdered sugar

Mix until dough like texture
Wrap/mold dough around 1 or 2 stick pretzels
Place almond slice on tip
use red gel at other end
use toothpick to make knuckles wrinkled

Mandlebrodt

Nana’s Mandelbrodt


1 cup Crisco oil
1 1/3 cups minus 3 Tablespoons Sugar -- replace these 3 Tablespoons with
3 Tablespoons Powdered Sugar
3 Teaspoons Baking Powder
4 large Eggs
1/4 Teaspoon Baking Soda
3 1/3 cups Flour
1 1/3 cups chopped Pecans
1/2 Teaspoon Almond Flavoring
1 Teaspoon Vanilla
1/4 Teaspoon Salt

Mix oil, sugars and eggs (one at a time) together in mix master.
Mix all dry ingredients together.
Add dry ingredients to the egg mixture. Add the vanilla and almond flavoring and then add the nuts by hand.
Add more flour if needed to make dough the right consistency like cookie dough.
Form into 4 Balls. Roll each ball into a long slender slab 4 inches wide.
Bake at 350 Degrees for 30 minutes
Take out of the oven and slice. Roll each slice in sugar and cinnamon mixture and put back into the oven for 5 minutes at 400 Degrees until lightly brown.

Banana Nut Bread

3 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking soda

1 cup (2 sticks) butter

2 cups sugar

2 large eggs

2 cups mashed banana (about 5-6)

1 teaspoon vanilla or rum flavoring

Optional-1 cup chopped nuts (I usually use pecans, but macadamia nuts are really good
Optional-1 teaspoon cinnamon
Optional- 1/2-1 cup chocolate chips

Preheat oven to 350. Grease and flour two loaf pans. In medium mixing bowl, mix together flour, salt, and baking soda. Add nuts. Set aside. In large microwave bowl, melt butter. Add sugar and beat, using electric mixer, till well blended. Add eggs, one at a time, mixing well after each. Add bananas and vanilla or rum flavoring, and mix well. Fold in flour mixture and nuts, if using; blend just until flour is moist. Divide batter evenly between the two pans. Bake 45 minutes or until center of loaf is firm and toothpick inserted in center comes out clean.

Notes:I have changed this recipe over the years until I got it just the way I wanted it. Quick and easy and the results are delicious. I have often served it sliced thin and made into tea sandwiches with cream cheese as the filling (sometimes mixed with mashed bananas, or crushed pineapple is also good) This is a good accompaniment for a fruit salad. I also make this in the mini-pans to give as gifts.

Apple Streusel – from Jr. League of Salt Lake

2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 tsp salt
1 cup butter, softened
1 egg, beaten
Apple Filling
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
4 cups sliced, pared baking apples
Glaze
2 cups powdered sugar
Light cream
1 tsp vanilla extract
In a medium-size bowl combine flour, sugar, baking powder and salt; cut in butter. Stir in egg to moisten. Mixture will be fairly dry. Divide in half. Press one half in the bottom of a lightly greased 9 x 13 inch pan. Preheat oven to 350 degrees. Combine sugar, flour and cinnamon in a large bowl. Stir in applies and arrange over bottom crust. Crumble remaining dough over apples. Bake for 40 minutes and cool.
In a small bowl combine powdered sugar, vanilla, and enough cream to make a thin glaze. Drizzle over top and cut into 2x2 inch squares.