Coconut Apple Pie

I hope it tastes as good as it looks!
OH, it does! Next to the recipe title, Mom wrote (Very Good).

By the way, I used Cheri's "No Roll Pie Crust" from the Cousins Cookbook. It was great!

4 cups apples
1/2 cup sugar
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
2 tbsp. butter
Put thinly sliced apples in unbaked pastry. Combine sugar with flour, salt and cinnamon. Sprinkle mixture on top of apples. Dot with butter. Bake 425°F oven for 20 min. Then add coconut topping.
Topping:
Combine 1 well-beaten egg, 1/2 cup sugar, 1 cup shredded coconut, and 1/4 cup milk. Spread over top of partially baked pie, lower heat to 350°F. Bake 30 min. longer.

Be Prepared to Fail! - Chocolate Chip Nut Bar / Oatmeal Crisps

This recipe was the Chocolate Chip Nut Bar. I followed it closely, mixed it well. Don't know what happened here, but it appears that the brown sugar separated from the rest of the dough. I left the nuts out because it was for a family. Sometimes people don't like nuts. Maybe that would have helped the recipe, but now I'm glad I didn't waste the nuts. Maybe someone else will have better luck!
1 cup brown sugar
1 egg
1/3 cup shortening
1 cup sifted flour
1/2 tsp. soda
1/8 tsp. salt
1 tsp. vanilla
1/2 chocolate chips
1 cup nuts
Cream sugar, shortening & egg. Beat until fluffy. Add chips & nuts. Mix with dry ingredients. Press into a greased & floured pan. Bake at 350°F for 25-30 min.

Since I was taking cookies to this family today, I needed to come up with a Plan B. It was the Oatmeal Crisps. They were acceptable - but the dough tasted better than the cookies!
1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
1/2 tsp. soda
1/2 cup rolled oats
1/2 cup chocolate chips
Cream shortening & sugar. Add beaten egg and vanilla. Sift and add dry ingredients. Stir in rolled oats and chocolate chips. Bake 10 min. at 350°F.

Chicken Casseroles - Chicken Noodle Casserole / Chicken Cashew Casserole

The first chicken casserole today is the Chicken Noodle Casserole. I chose it because, since I was making it for a family in our ward, I could make a recipe that Doug wouldn't eat. This one called for a package of Noodles Romanoff - too cheesy for Doug. Come to find out though, they don't make Noodles Romanoff anymore. At least, Wal-Mart doesn't carry them. I chose Noodles Parmesan and decided that it would be close enough. I hope it was good - it looked and smelled good.
2 cups cooked cubed chicken
1 pkg. Noodles Romanoff
Prepare noodles according to instructions on box EXCEPT use 1/2 cup more liquid than recipe calls for.
1 can cream mushroom soup
1/4 can water
Add water to soup & mix in seasoning that comes with pkg. of Noodles Romanoff with soup.
1 pkg. frozen broccoli cooked until tender
1 tbsp. cooking oil added to broccoli
Arrange layers of noodles, broccoli & chicken in greased baking dish. Pour soup mixture over top. Cover with buttered bread crumbs & grated cheese. Add paprika for color. Bake 350°F until hot & bubbly.

The other chicken casserole was Chicken Cashew Casserole. I chose this one for two obvious reasons - there was no cheese, and there were cashews. I forgot to take the picture until it was half consumed. We were hungry. But it got a thumbs up vote from Doug, so that's a good thing.
1/4 cup chopped onion
2 tbsp. butter
1 cup finely diced celery
2 cans mushroom soup
2/3 cup chicken broth
2 tbsp. soy sauce
6 drops tabasco
4 cups diced chicken
1 can chow mein noodles
2/3 cups cashew nuts
Pepper
Saute the onion & celery in butter. Add soup & broth. Add seasonings & soy sauce. Add chicken & simmer a few minutes. Pour in baking dish. Sprinkle nuts & noodles. Bake in 350°F oven 20 min. Serves 8. Make day before if you wish. Refrigerate & add noodles & nuts just before baking.

Green Jello Salad Plus - Pear Delight / Aunt Frances's Lemon Salad

Started out the day today with two jello salads - one for us and one to give away. The one for us was Pear Delight. This is a salad that Mother made a lot and that I used to make, back in the day when I used to make jello. It's easy and tasty. The yellow salad is Aunt Frances's Lemon Salad. It has grated cheese in it. All the salads with cheese, sour cream or cream cheese will be given to someone, since Doug won't eat them. In fact, he took one look at the Pear Delight tonight and said, "Is that the one with cottage cheese in it?" I said no, and he said, "It looks like the one with cottage cheese in it." See what I'm up against? We'll be giving away a lot of salads.

PEAR DELIGHT
Dissolve 1 3-oz. pkg. lime jello in 1 cup boiling water. Add 1/2 cup sugar, 1 cup pear juice, 1 tsp. vanilla, and 1 cup mashed pears. Cool until partially set. Whip and add to above 1 cup whipping cream. Place in 1 quart mold and set until firm.

AUNT FRANCES'S LEMON SALAD
1 pkg. lemon jello
1 tsp. vanilla
1 cup boiling water
1 small can crushed pineapple (drained, save juice)
1/2 cup whipping cream
1/8 tsp. salt
1 cup grated American cheese
Dissolve jello, add salt, vanilla. Let semi-jell. Whip cream and fold in jello. Add grated cheese and pineapple. For variety serve on a slice of cranberry jelly.

Casseroles & Cakes - More Casserole / Applesauce Cake

I've found a home for my food frenzy - the homeless! I called the Food & Care Coalition the other day, and they actually take prepared food donations. So when I don't have any other takers, I can take it there. We actually tried to go donate today, but they were closed. I thought everyone eats every day - even holidays. Guess not. Oh well, it will keep till tomorrow. Anyway, the casserole I decided to make was called "More Casserole." I saved a little for us tonight, and know how it got the name - you wish you could have more! It was delicious. Doug liked it, too.

MORE CASSEROLE
1 lb. ground beef
1 cup chopped onions
1 8-oz. pkg. egg noodles, cooked
1 10-oz. pkg.°F frozen peas, thawed
1 12-oz. can whole kernel corn, drained
1 8-oz. can mushroom pieces, drained
1 can water chestnuts, drained & diced
1 can olives, whole or cut up
1 can cream of celery soup
1¼ cups milk
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
4 cups sharp cheddar cheese, shredded
Brown meat & onions, drain. Put in 4 qt. casserole. Add next 6 ingredients & toss well. In sauce pan heat soup & remaining ingredients, except cheese, until bubbly. Add 3 cups cheese & heat. Pour over meat, vegetable mixture & stir until well mixed. Cover with foil and bake 40 minutes at 350°F. Remove foil. Add remaining cheese. Bake until cheese melts.


I also made Applesauce Cake (2). This recipe was found written in the back of an old cookbook. It's called the Household Searchlight Recipe Book. I remember seeing this book in Mom's cupboard in my earliest memories. The recipe didn't call for eggs, and at the end of the writing, Mom wrote, "What no eggs?" Well, it turned out to be right. I cut a sliver off the side before frosting it - yum!

APPLESAUCE CAKE (2)
1/2 cup butter
1½ cups applesauce
2¼ cups flour
1/2 tsp. cloves
1 cup raisins
Salt
1 cup brown sugar
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup nuts

What, no eggs?
[That's right! I baked it at 350°F for 45 min. - L.]

Rolls - Rolls - Rolls - Rolls

Yes - I made four different recipes of rolls. There are still three or four more recipes, but my feet and back gave out. Why so many? Twelve or thirteen dozen to be exact. Well, Doug's ward is having a "munch and mingle" tomorrow evening and I didn't sign up to bring anything. I thought, "Who better to help me tick off four recipes at once than hungry young adults!" I think I'll try that with cookies the next time we have to host FHE. So the recipes I used were "Fast Rising Rolls," "Hot Rolls," "Hot Rolls - One Hour Start to Finish," and "Quick Rolls." Of course, I had to try one from each batch - the self-appointed taste tester. My first vote for best tasting went to #3 - Hot Rolls - OHStF, until I tasted the last batch - Quick Rolls. They were the best tasting and best consistency. Maybe I just perfected my technique by the end of the day. Whatever - they were the best.

So here's what I figured out about making rolls: It seems that the recipe - no matter which one - never calls for enough flour. You think that it will never be enough and will just be a sticky mess. Actually, I did add a little more flour than some recipes called for but only because my flour was sifted out of necessity. (I'm using up the flour I canned at the dry pack cannery because it's full of little tiny lumps. I've used three cans this week!) Anyway, back to roll technique. Don't cave to the urge to add more flour when mixing. I kneaded my dough in my Kitchen Aid mixer for about 10 minutes. Let the dough rise for an hour or so if the recipe calls for it. Then when you dump the dough out on a heavily floured surface to roll out, generously sprinkle the flour on the dough and knead it in a little. If, when you cut out the rolls, the dough still sticks to your fingers, rub them with a little shortening. Then cut out the rolls, and bake as usual.

FAST RISING ROLLS
2 yeast cakes [5 tsp. dry yeast]
1/2 cup warm water
1/4 cup sugar
6 cups sifted flour
1/2 cup powdered milk
1 tbsp. salt
2 cups warm water
2 beaten eggs
1/2 cup melted shortening
Combine yeast & 1/2 cup warm water and sugar & allow to stand until yeast is dissolved. In meantime sift into large bowl the flour, powdered milk & salt. Make a well in center of flour & in it pour the rest of ingredients. Stir until well mixed. Do not add more flour. Cover & rise 1 hr. Turn on floured board. Knead to make it easy to handle. Roll into desired shapes & place in greased tins. Rise 20 min. to 30 min. Bake 425°F for 10 min.

HOT ROLLS
2 cups milk scalded
1/2 cup sugar
2 eggs beaten
1 tsp. salt
2 yeast cakes [5 tsp. dry yeast]
Add enough flour to make a soft dough [6-7 cups]. Roll out & dot with butter. Roll again & shape the rolls. Put them in pans to rise. Let rise for 1 to 1½ hrs. Bake in hot oven 425°F.

HOT ROLLS - ONE HOUR START TO FINISH
1¾ cup warm water
1/2 cup oil
3/8 cup sugar
3 tbsp. yeast
Mix and let stand 15 min.
1 tbsp. salt
1 or 2 eggs
5¼ cup flour
Beat in and then knead. Let rise 10 min. Punch down and roll out. Bake at 400°F for 10 min. Makes about 2 dozen rolls.

QUICK ROLLS
1¼ cups warm water
2 pkg. [5 tsp.] yeast
1/2 cup sugar
3 eggs
4½ cups sifted flour
2 tsp. salt
1/2 cup shortening
Put yeast in warm water. Stir in sugar and beaten eggs. Add flour, salt & shortening. Mix thoroughly with fork. Let rise one hour. Roll out on well floured board 1/4" thick. Spread well with warm butter. Roll like jelly roll & slice 3/4" wide. Put in muffin tin - rise again 1 hour. Bake 5 min. (?) at 425°F.
Cinnamon Rolls: Spread butter, brown sugar, cinnamon & raisins & roll & slice.

Raisin-Filled Cookies For Breakfast!

Yum! So good I had two! For breakfast that is - I had them for lunch, too. I couldn't resist taking a picture of my grinder. I had to dig it out of the basement and dust it off. Bet my kids have never seen me use it. But it worked well - the recipe called for grinding the raisins. I got out the food processor and couldn't find a "grind" setting. Didn't think about my blender - which probably would have worked. Anyway, thank goodness for Google! The original recipe didn't have any instructions. Was I supposed to roll out the cookie part or just smush it around the filling? And I had no idea how long to bake them. I googled and took the first on the list - from allrecipes.com. They turned out beautifully. Certainly not disappointed, and it's still my favorite cookie!

1/2 cup fat
2 tsp. cream of tartar
1 cup sugar
3½ cups flour
1/2 cup sweet milk
1 tsp. salt
1 tsp. soda
1 egg
1½ tsp. vanilla
Filling:
1/2 cup sugar
1 cup raisins ground
2/3 cup water
3 tsp. flour
Cook a few minutes.
[Instructions from allrecipes.com: On a floured surface, roll dough and cut into 3-in. circles. Spoon 2 teaspoons filling on a circle and top with another circle. Pinch edges together and cut slit in top. Repeat with remaining dough and filling. Place on ungreased baking sheets. Bake at 350 degrees F for 10-13 minutes or until lightly browned.]

I Wore an Apron Today

Today I spent my time organizing (my thoughts anyway) - and went to Wal-Mart. Found some great deals on chicken and hamburger. So I fried the hamburger and baked the chicken. Put them in bags in the freezer. I'm ready for a good week next week. The apron? I was getting grease spatters.

Who's Going to Eat All This Food? - White Bread (Quick) / Cinnamon Apple Salad / Brown Sugar Pudding Cake / Jubilee Jumbles / Tuna Casserole

I hate to impose this trial on my friends, for fear they will choose to no longer be my friends. I don't think I have enough friends. Today's adventure started with the White Bread (Quick) as I mentioned earlier. It was true to its title - white and quick. I have committed to myself that I will be true to the recipe, even when it seems a little strange - more about that later. The bread tastes good and seems to be a pretty good consistency - even if it did raise for the entire duration of my RS meeting - probably 30 minutes longer than necessary. The baking instructions said to start for 45 minutes at 400 degrees and then 10 minutes at 375. The crust is definitely thick and crunchy. Maybe I'll save it for croutons or something.

WHITE BREAD (QUICK)
Mix together 2¼ cups warm water, 3 tbsp. sugar, 1 tbsp. salt. Crumble in 2 cakes yeast [5 tsp.]. Stir. Add 2 tbsp. soft shortening. Mix in 7-7¼ cups sifted flour. Knead 10-15 min. Shape into loaves. Let rise until double in bulk. Bake 45 min. 400°F & 10 min. at 375°F.

I decided that I should probably get a start on the 75 salads, so I began with one for which I had all the ingredients. It's an old favorite which I used to make a lot back when I used to make jello. It's Cinnamon Apple Salad. I'm sure it will be just as good as I remember.

CINNAMON APPLE SALAD
1 3-oz. pkg. cherry gelatin
1/4 cup cinnamon red hots
1 cup boiling water
1 cup cold evaporated milk
1 cup pared and diced eating apples
1/2 cup chopped walnuts
1 cup miniature marshmallows
In large bowl of electric mixer, add boiling water to gelatin and cinnamon red hots; stir until gelatin and candies are dissolved. Chill until gelatin is almost set. Whip thickened gelatin at low speed for a few seconds, then gradually beat in cold evaporated milk. Turn mixer speed to high and whip until gelatin mixture is light and double in volume. Fold in apples, walnuts, and marshmallows lightly but thoroughly. Turn into a lightly oiled 5-cup mold. Chill until firm, about 3 to 4 hours. Makes 6 to 8 servings.

Next for the 32 cakes - I decided that I need to make at least one cake a week. I don't really even like cake that much. Might be tossing out some of the leftovers. Anyway, I chose the Brown Sugar Pudding Cake for the same reason I chose everything else - I had the ingredients. I'm going to have to go to Wal-Mart tomorrow! As I put this in the oven, I said (out loud of course) "This just can't be right." I even went to the files and miraculously found the card it was written on. I didn't keep track of that, which I'm now deciding would have been useful. Well, it seems that maybe it was right. The recipe was written in someone else's hand. I'm guessing it was a food assignment for Relief Society or something. I must confess that I forgot to add the nuts. I even considered sprinkling them on top after I put it in the oven. But then I didn't really think it would turn out and who wants to waste a whole cup of nuts? However, in my opinion, everything is better with nuts. Served warm with a dob of whipped cream - this is a nice dessert. But add the nuts.
BROWN SUGAR PUDDING CAKE
2 tbsp. butter
1 cup sugar
1 cup milk
2 tsp. soda
2 cups flour
2 tsp. baking powder
1 tsp. nutmeg
1 cup chopped nuts
2 tsp. vanilla
Sauce:
2 cups brown sugar
3 cups hot water
4 tbsp. butter
Put pudding in ungreased dripper pan then pour sauce on. Bake at 350°F for 35 min.

I was really productive today! I also made Jubilee Jumbles. This is a cookie recipe that I'm sure came from Marian only her name isn't on it. I remember both Mother and Marian making them. I remembered the nuts in these cookies. My favorite part is the Burnt Butter Glaze. Yum!

JUBILEE JUMBLES
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup canned milk
1 tsp. vanilla
2¾ cups flour
1/2 tsp. soda
1/2 tsp. salt
1 cup walnuts, chopped
Mix shortening, sugars, eggs. Stir in canned milk & vanilla. Stir in dry ingredients. Blend in nuts. Bake at 375°F for 10 min. Frost with Burnt Butter Glaze:
Heat 2 tbsp. butter until golden brown. Beat in until smooth 2 cups powdered sugar & 1/4 cup canned milk.

FINALLY - for the main course. I must explain why there are about 40 casseroles and entree salads. Mother was in a little club of friends who got together every other Friday to play cards. They also prepared a light meal, consisting usually of a salad or casserole. I loved the nights that Mom had club because there was always bridge mix, mints, and Spanish peanuts left over the next day!
Today's casserole is Tuna Casserole (3). It's currently in the Fish/Seafood section, but I may rethink placement in the book when I finally get around to printing it. Should Tuna be in the Fish section even if it's in a casserole? What about Chicken? Would you want to look for it in the Casserole section or the Poultry section? It's a dilemma.
For this recipe, I would suggest saute-ing the onions in a little butter first. They were pretty strong - not that I don't love onions, but we started calling this the onion casserole.

TUNA CASSEROLE (3)
1 can cream of chicken soup
1 medium onion chopped
2 cups grated mild cheddar cheese
3 hard cooked eggs, chopped
1 cup celery chopped
1/2 tsp. salt
3/4 cup Miracle Whip
2 cups cooked rice
1 can tuna, light
Mix together and cook at 350°F for 30 minutes.

I'm A Messy Cook!

My mother taught me well - clean up your messes as you prepare the food. However, she didn't really teach me - at least I didn't learn - how to not make the mess in the first place! And I don't wear aprons very often. I think I might have to start because then I might feel official.

I decided today that I should probably get organized if I'm really going to succeed. Mentally, that is. I'm not really sure what order to start preparing things. Yesterday I chose cookies because, after all, cookies are my favorite indulgence. Today I started with "White Bread (Quick)" because I had to throw something together before my Relief Society meeting at 10 am. It rose way beyond double during the course of my meeting, but as it bakes I can tell you - it smells wonderful! I know I'm going to gain weight. I took a closer look at the Table of Contents. There are 32 Cakes, 44 Cookies, 58 Desserts, and 26 Pies. Not to mention the 75 Salads. There are not enough ward dinners or funerals in the next decade to provide someone to eat all that food.

So, about organizing. my first task is going to be a little planning about what to fix when. At least for the rest of the week. I'm afraid I'll be making a lot of trips to Wal-Mart!

Of Course I Would Choose Cookies to Begin - Famous Oatmeal Cookies

Recipe the first - Famous Oatmeal Cookies. Not sure why that title or if they really are famous. I actually discovered today that there were three versions of this exact recipe. I chose to make this version because it had the best name. If they're famous, they have to be good. And they were - Doug said so.

FAMOUS OATMEAL COOKIES
3/4 cup shortening, soft
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 cup sifted all-purpose flour
1 tsp. salt
1/2 tsp. soda
3 cups oats, uncooked
Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda; add to creamed mixture; blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven (350°F) 12 to 15 minutes. (For variety, add chopped nutmeats, raisins, chocolate chips or coconut.) Makes 5 dozen.

Here Goes!

A couple of months ago, I downloaded a cookbook software and began typing her recipes. They are in two card file boxes, glued on looseleaf paper in four folders, stuck in the back and front of said folders, and written in the back of her "Household Searchlight Recipe Book." (I Googled this book title and found that it is quite the collectors' item.) Anyway, as I typed these recipes, I remembered my mother's wonderful cooking. I decided to do my own "Julie & Julia" project, only I would have to call it "Linda & Julia." Somehow, that just doesn't have the same ring. So here you have it - Cooking Swans.
I started today - first by telling my husband that he was going to be blessed with some wonderful and interesting meals in the coming months. You see, if I start today and want to finish by Christmas when I give the cookbooks to Julia's family, I'll need to try 15 recipes a week. However, I'm nothing if not realistic. It's not going to happen. But I'll give it a good try.
My intent with this blog is to chronicle my journey through my mother's recipes. I'll be posting pictures of the things I try and a comment or two about the recipe and the outcome. This way people who are curious can see my successes (and failures) before they actually try a recipe. The cookbook will be heavy in the sweets and salads sections and lighter in the main dishes. Hope I don't gain 20 pounds!