Grace's White Fruit Cake

 Grace’s White Fruit Cake

(Grace passed this recipe 

to Doreen in November 1950)

Ingredients

• 1 cup butter

• 5 eggs

• ½ cup orange juice

• 1 cup blanched and shredded almonds

• ½ cup sliced brazil nuts

• 1 cup thinly sliced candied pineapple

• ½ tsp. salt

• 3 tsp. baking powder

• 1 cup powdered sugar

• 3 ½ cups flour

• ½ cup white wine

• 1 cup white raisins

• 1 cup shredded citron

• 1 cup sliced candied cherries

• 2 tsp. vanilla

Preparation

1. Cream butter and gradually beat in sugar.

2. Sift ½ cup flour over fruit.  Mix well with fork to be sure each piece is evenly coated with flour.

3. Add well beaten eggs to butter/ sugar mixture.  

4. Sift ½ cup flour into mixture and beat well, then add orange juice, rest of flour and fruit alternately until all used.

5. Bake in moderate oven for approximately 2 hours.

6. Store in closed tin or crock until needed.

2023 Musings

White wine is in the list of ingredients but not seeing it in the preparation.  Perhaps it goes in with the orange juice.  Perhaps it is poured over the baked cake.  

Grace's Snowballs

Grace's Snowballs

(Grace passed this recipe to Doreen in 1954)

1 cup butter

¼ cup icing sugar

2 cup sifted flour

1 cup ground almonds

1 teaspoon vanilla

maraschino cherries

Mix above (except cherries). 

Roll into balls and in the center of the ball put ½ cherry. 

Bake in slow oven 325 degrees for 30 minutes.  

While hot roll in icing sugar.

Your Grandma and Great Grandma Shared Many Recipes

Christmas December 2023
Displayed on a plate from the Crate and Barrel 
bought on Oma's trip to Boston to visit Jenny.

Tristan's Donuts

 

Tristan makes the yummiest donuts!
November 2023

Tristan Bakes Croissants

 

Tristan bakes the perfect croissant 

following the recipe in his new cookbook.  

Autumn 2023!

24 Hour Salad

 In our home we have served this salad traditionally at Christmas, Easter, Thanksgiving, summer picnics and other family get-togethers.

  A crowd favorite.  

Gluten free with a taste of bacon and cheese.

6 cups chopped head lettuce

salt, pepper, sugar to taste

6 hard-boiled eggs

about 1 cup frozen peas

about 8-10 slices of cooked bacon, crumbled

2 cups shredded swiss cheese

1 cup mayonnaise

1/4 cup sliced green onions

paprika

Place 3 cup lettuce in bottom of a large bowl.  Sprinkle with salkt, pepper and sugar.  Layer eggs.  Sprinkle with salt.  Layer peas, lettuce, bacon, cheese.  spread mayonnaise over top sealing to the edge of the bowl.  Garnish with green onions and paprika.  Cover and chill for 24 hours.  Toss to serve.

Note: although the recipe says chill for 24 hours this is simply to relate to it's name and of course makes it a convenient salad to make ahead.

 The salad can be tossed immediately. 

Crockpot Cabbage Roll Casserole

1 1/2 pounds lean ground beef or pork (or mixture of two)

3 cloves garlic minced

1 onion diced

15 oz tomato sauce (divided)

1 cup water

10 1/2 can condensed tomato soup

28 oz canned diced tomatoes (with juices)

salt and pepper to taste

1 teaspoon paprika

1 teaspoon thyme

3/4  cup long grain white rice (uncooked)

1 medium head cabbage

1/3 cup water

1 1/2 cups mozzarella cheese (optional)

Brown beef, onion, garlic and seasonings over medium heat.  Drain.

Add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef.

Stir in rice, and mix well until heated through.  Remove from heat.

Chop cabbage into 4 wedges and remove core.  Chop into chunks 3/4" to 1 1/2".

Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker.  Repeat layers.  Place the other half of the meat and then the cabbage in cooker.

Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water.  Pour over top of cabbage.

Cook on low 4-6 hours or just until rice is cooked.  Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

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Kathy's Frozen Lemon Pie

Crust

1 cup flour

2 tbsp sugar

1/4 tsp salt

1/2 cup butter

Mix flour, sugar and salt.  Cut in butter until crumbly.  Place 1/3 cup in small baking dish: press remaining mixture into greased and floured 9 inch pie plate.  Bake both in preheated 375 degree oven 12 to 15 minutes or until golden.  Cool on rack.  Crumble mixture in baking dish.

Filling

2 egg whites, at room temperature

2/3 cup sugar

1/4 cup lemon juice

1 cup heavy cream, whipped

Blueberry Sauce (recipe follows)

In small bowl beat egg whites until soft peaks 

form.  Add sugar and lemon juice:

 continue beating about 6 minutes or until stiff peaks form and mixture is glossy.  Fold in cream.  Turn into baked shell: sprinkle with crumbs from baking dish.  Freeze until firm: cover tight.  Remove from freezer about half hour before serving.  Spoon 1 cup sauce on top: serve with remaining sauce.  Makes 8 servings.  

Blueberry Sauce

2/3 cup sugar

1 tbsp cornstarch (see note)

dash of salt

2/3 cup water

2 cups blueberries, partially thawed 

and drained if frozen

In medium saucepan mix well sugar, cornstarch and salt: stir in water until smooth.  Stir over moderate heat until thickened and clear.  Add blueberries: bring to boil. Remove from heat:  chill.  Can be made a day ahead and refrigerated.  Makes 2 cups.  Note: Increase cornstarch to 1 tbsp plus 1 tsp if using frozen berries.

Grandmaman and Grandpa first tasted this yummy dessert as we planned our Adventure 50 2024 River Cruise with Gerry and Kathy......... a lovely end of summer day dessert on G and K's covered deck.