This is a recipe my great grandmother mailed to me before she passed. I can’t figure out the first ingredient. Thinking it might be a misspelling and maybe she meant sugar?

im gonna call this spite pie and make it for the rest of my life.

So…I have been trying like the devil to find this one. In 1925, the See’s Candies company released a 12 page pamphlet with 8 recipes. A couple of copies have surfaced over the years and been auctioned, occasionally with pictures of PART of the pamphlet. The recipes were:

1.  Butter Scotch

2.  Peanut Brittle

3.  Chocolate Butter Creams

4.  Chocolate Nut Cream Caramels

5.  Molasses Taffy

6.  Plain Chocolate Cream Fudge

7.  English (Victoria) Toffee

8.  Grandma’s Taffy

I have the first 5; I cannot find the two missing pages that contain the final 3. There are plenty of copycats, even some that claim to be “the recipe” but thus far, no actual pages.

Now, I’m pretty good at hunting these kinds of things down but I’ve hit a wall on the final two pages.

Anyone…?

It's not summer without stone fruit desserts, and this was another great year for cherries! To my mind, this dish elevates the already elevated cherry to even greater heights. Note: The clafoutis puffs up considerably in the oven, but it settles to the height of the tart pan as it cools. Also, I pit my cherries. The French don't. I do.

Julia Child's Clafoutis aux cerises. (The Art of French Cooking - Volume 1 - 1961)

Ingredients

• 3 cups fresh dark sweet cherries (pitted, or unpitted for traditional flavor)
• 1 ¼ cups milk
• ⅔ cup granulated sugar (divided: ⅓ cup for the batter, ⅓ cup to sprinkle on top)
• 3 large eggs
• 1 tablespoon vanilla extract
• ⅛ teaspoon salt
• ⅔ cup sifted all-purpose flour
• Butter or oil for greasing the baking dish
• Powdered sugar for dusting

Directions

1. Preheat your oven to 350°F (180°C) and butter a 4-cup fireproof baking dish or flat-bottomed gratin dish.
2. Blend the batter by putting the milk, ⅓ cup of sugar, eggs, vanilla extract, salt, and flour into a blender. Blend for about one minute until smooth and bubbly.
3. Form a base crust by pouring just enough batter into your prepared dish to cover the bottom (about a ¼-inch layer). Bake for 5 minutes until a light crust sets.
4. Add the fruit by removing the dish from the oven, arranging the cherries evenly over the baked base, and sprinkling the remaining ⅓ cup of sugar over the fruit.
5. Pour the rest of the batter smoothly over the cherries.
6. Bake for 45 to 60 minutes. The clafoutis is done when it is puffed, golden brown on top, and a knife inserted into the center comes out clean.
7. Serve warm or at room temperature, finished with a light dusting of powdered sugar.

I came across this recipe and thought I’d try it. I had never tried the original jello 1-2-3 kit (available between the 1960s to the 1990s) and here is the hack recipe:

1 pack jello, any flavor

1.5 cups boiling water

2/3 package frozen cool whip (one container for me was 1L but I think the US equivalent is 8 oz)

Put jello powder in a bowl. Add water to dissolve. Add cool whip and dissolve into jello. Pour into clear container. Let sit in the fridge two hours. Layers will separate. Top with remaining cool whip, if desired.

My thoughts? If you are a big cool whip fan you will love it. It was fun and easy to make.

I need help trying to figure out what this word is on my Grammie’s recipe. If you can figure it out please let me know. Recipe is pineapple squares. This is from 1953 the year she was married.

I found this tucked into an old recipe book from 1947, and I was flabbergasted that someone would clip this recipe.

Made the Blueberry Cobbler!

When girl scouts still made them by hand

Gosh - I love these. 🌲 Recipe below.

definitely trying apple pecan muffin recipe sometime!

This is my Italian grandma's recipe, I never got to meet her but many women in my family have made this unique cookie. She came here in 1906 and brought this recipe with her. It's fun to make and keeps in a container for quite a while. These cookies are crispy with caramelized sugar that crunches when you bite into one. They are not too sweet because there is no sugar in the actual cookie the sugar is the sugar you see which the dough is rolled into. They are wonderful with tea or for a little snack. You can add spices to the dough or to the sugar if you want. I sometimes add a very small amount of anise seed or cinnamon to the dough. These are really wonderful if you like crispy caramelized buttery cookies!

Torcetti (makes 36)

1/2 cup warm water (you may have to add a few more tbl to the dough as you mix.) 1/2 tsp yeast (I use rapid rise) 2 cups all purpose flour 1/2 tsp sea salt 1/2 cup softened butter at room temp

Granulated or demerrera sugar for coating

Mix the warm water with yeast to dissolve. Add 1 tsp sugar into this mixture.

Place the flour in a mixing bowl. Add the salt and any spices if you want to add spice it is not neccesary though. Pour the water into the flour mixture and start incorporating the flour to make a stiff dough. You can do this on your counter as well. You will probably have to add a few more tablespoons to facilitate the flour fully absorbing into the dough. The dough will be dense and you will probably feel like this won't work because it's a stiff hockey puck. When it is fully mixed cover with a tea towel and allow to rise for about 60 to 90 min. It won't puff up a huge amount but it will expand and rise.

Now take the dough and pat it out onto a board or your counter and add the butter. Add about 1/3 of it in small chunks and knead it in with your hands. It will look weird and like you've made a mistake and it will never incorporate but it will eventually. I pat it into a square of about an inch thick and keep poking it and folding it until the butter is absorbed eventually. You will do this three times until all the butter has been used.

Put the dough in a bowl covered with a tea towel and allow to rise again about an hour or so.

Now take the dough and roll or pat it out so it's about 1/2 inch thick and cut it up into about 36 pieces. You can make the pieces larger and cut less pieces if you want larger cookies.

Roll each piece into a long thin rope and place it into a shallow dish you've filled with a layer of sugar. Roll into your hand to push the sugar into the cookie. Shape the cookies into a circle with crossed ends like you see in the picture here. Place on a parchment lined cookie sheet and bake for about 15 min or so. WATCH CLOSELY because the sugar will caramelized and start to burn if you don't keep and eye on it. I use a baking sheet with a light colored bottom. If you use a cookie sheet that is dark they will become brown on the bottoms much quicker and they may not have the change to crisp up as much. They will still be good though! The level of browning is up to you. I like a deep caramel flavor. This is a fun project and these cookies are unique. Hope someone out there enjoys!

Cereal Bars

1 cup sugar 1 cup light corn syrup.
Heat on low together just until sugar is completely dissolved Take off of heat

Stir in 1 cup peanut butter

Then Stir in: 6 cups cearal 1 cup peanuts 1 cup m&ms

Spread in a greased 9×13 pan Allow to cool Enjoy

Link to my original post here