Mrs. Jackson's Applesauce Cake

This is another vintage apple cake recipe.  This one is from my great grandmother, whom I am told was called "Big Mamma."  I never met Big Mamma, but my own mom was quite fond of her.  This is one of the only recipes that I have from her.

This recipe calls for maraschino cherries, which I personally do not care for in baked goods.  A cup or so of raisins or dried cherries soaked in warm water or a little bit of rum and then drained can be substituted for the maraschino cherries if desired.  I don't know how big a "small" package of dates is, so just use your best judgement.

Mrs. Jackson's Applesauce Cake

3 C. applesauce
1 C. melted butter
2 C. sugar
4 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. cloves
3 t. baking soda
1 lb. chopped pecans
1 medium sized jar maraschino cherries (drained and chopped)
1 small package of dates (chopped)

Preheat oven to 250 degrees.  Grease a large tube pan and line bottom with parchment.

Mix together applesauce, butter, and sugar.  In another bowl combine flour, spices, and baking soda and sift well (original recipe says to sift 3-4 times).  Add flour mixture to applesauce mixture and stir until just combined.  Add pecans, cherries, and dates.  Pour into pan.  Bake at 250 degrees for 45 minutes, then raise oven temp to 300 degrees and continue cooking for 1 hour and 15 minutes.

Grandma's German Apple Cake

This is a recipe from the McKinley side of the family.  My grandma was so sweet and ended up cooking for a crowd quite often.   This was a cake that she enjoyed taking to church events, usually made with freshly shelled pecans from the tree in her backyard.

Velda's German Apple Cake
1 1/2 C. Wesson oil
2 C. sugar
3/4 t. salt
1 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1 t. vanilla
3 eggs
3 C. flour
4 C. cubed apples (fresh)
1 C. pecans


Preheat oven to 325 degrees.  Grease and flour a cake pan (the original recipe does not specify type of pan, but I am guessing a bundt pan because of the long baking time).  Mix oil, sugar, salt, baking soda, cinnamon, nutmeg, vanilla and eggs in bowl with beaters on medium for 2 minutes.  Add 1/2 of flour on low speed.  Add rest of flour using spoon to mix.  Add apples and pecans last.  Bake for 1 1/2 hours or until set and toothpick comes out clean.

Becky's Corn and Potato Chowder

This is a hearty dish that is perfect for a cold, dreary day.  My husband loves this chowder.  I sometimes leave out the chicken and add some sliced kielbasa sausage instead.  It is always a hit!

Becky's Corn and Potato Chowder

2 pieces bacon
1 leek, cleaned and chopped
1 large onion, chopped
6 cups chicken broth, fresh or canned
3 red potatoes, diced
2 C. fresh or frozen corn kernels
1 C. cooked, shredded chicken breast
2 T. sugar
1/2 t. salt
2 bay leaves
8 drops tabasco
2 chopped jalapenos
1 C. 1/2 and 1/2 (original recipe specifies fat free 1/2 and 1/2)
2 T. cornstarch
2 T. water

Cook bacon in heavy stock pot until crisp.  Remove bacon and add leeks and onions and sauté until tender.  Add broth, potatoes, bay leaf, corn and chicken.  Cover and simmer until potatoes are tender, about 12 minutes.  Add sugar, salt, tabasco and jalapenos.  Simmer an additional 5 minutes.  Lower the heat to medium and add the 1/2 and 1/2.  In a small bowl, dissolve the cornstarch in cool water.  Whisk the cornstarch mixture into the chowder and allow to thicken.

Serve with grated cheese on top.  This makes 8 generous servings.

Shrimp Paesano

This is a much loved recipe from my Aunt Jamie's family in South Texas.  According to Aunt Jamie, her family often enjoyed this dish at her Aunt Niny's house in Dilley, Texas.  I have had this before, and it is awfully tasty!  It's also quick, easy to make, and great for company or family gatherings.

SHRIMP PAESANO

1 lb. jumbo shrimp

1/2 &1/2 or light cream

Flour

Oil 

1 beaten egg

Juice of 1/2 lemon (I use one lemon)

1 cold stick of butter cut into four pieces

1--2 cloves garlic, minced and lightly sautéed 

Chopped parsley
Salt and pepper to taste

SHRIMP 

SOAK clean deveined shrimp in half & half and beaten egg 10-15 minutes

DRAIN and coat shrimp with flour

SAUTE in oil (I use olive) until lightly browned on both sides

REMOVE from stovetop and place in preheated 300 degree oven to keep warm while preparing sauce
 

SAUCE

MIX lemon juice and garlic in heavy saucepan

ADD the stick of butter and stir over low heat 

ADD a little half & half and stir until butter melts and sauce thickens

ADD parsley and a little salt and pepper

POUR sauce in a shallow dish and place shrimp on top

Caramel Corn in the Microwave

This is a fun recipe from my childhood.  It is pretty easy and it makes a great gift.  Kids will love watching the corn pop in the air popper, and then shaking the bag of yummy caramel corn in between microwave sessions.  This recipe is delicious, but it won't work on a humid or rainy day.

First, you pop up 16 cups of popcorn in an air popper.

Gather your ingredients:  Butter, brown sugar, light karo syrup, molasses (mom likes to use original Brer Rabbit syrup, but it can be hard to find), salt, and baking soda.

Mush everything (except salt and baking soda) together.  It will look a little bit ugly at this point.

Microwave the caramel, then add the salt and baking soda and stir it up.  Put the popped corn into a large paper grocery sack (I like to double it up for added insurance) and then pour the caramel all over the popcorn.

Fold down the top of the bag(s) so that it will fit into your microwave, and then cook for 1 1/2 minutes.  Then SHAKE, SHAKE, SHAKE!  Cook another 1 1/2 minutes, then SHAKE, SHAKE, SHAKE again.  Then microwave one more time for 1 1/2 minutes for good measure, and SHAKE, SHAKE, SHAKE!

Pour onto a cookie sheet and spread out carefully.  Allow popcorn to dry, and then enjoy!  It is addictive!

16 C. popped corn
1 C. packed brown sugar
1/4 C. white karo syrup
2 T. white Karo, dark Karo, or molasses
1/3 C. butter, salted
1/2 t. soda
1/2 t. salt

Pour 16 cups popcorn into a large paper grocery sack.  I like to double up the sack.  Mix sugar, karo, and butter in microwave safe bowl.  Microwave for 2 min.  Add salt and soda and stir well.  Pour over popcorn in the sack.  Fold down the top of the sack twice.  Shake sack well.  Microwave for 1 1/2 minutes.  Remove and shake well.  Place back in microwave and cook for 1 1/2 minutes.  Remove and shake well.  Repeat one more time.  Shake popcorn out onto cookie sheet and allow to dry.  Microwave is on high.

Moo Moo's Fudge

This fudge is heavenly.  It is very rich, and undeniably fattening.  Fortunately, Christmas is no time to be counting calories!  Moo Moo always has a tin of this decadent fudge waiting for us at Christmastime, and it is impossible to only eat one piece.  This fudge makes an excellent gift and freezes well.


Moo Moo's Fudge

4 1/2 C. sugar
13 oz. Carnation canned milk
9 oz. semi-sweet chocolate
9 oz. bitter (unsweetened) chocolate
7 oz. marshmallow creme
1/2 lb. butter
1 T. vanilla
2 C. nuts

Bring sugar and milk to a boil for 6 minutes.  Remove from stove and add other ingredients.  Beat until firm and pour into a 9 x 13 inch buttered pan.  Makes 5 lbs.

Shrimp Boil

First things first, let's give credit where credit is due.  Alice Hyde shared this recipe with my mom years ago, and it has become a very special event in our family.  I say event because it truly is a spectacle.  After boiling onions, potatoes, corn, chicken, sausage, and shrimp together in a giant pot, everything is poured steaming hot into the middle of a newspaper-covered table.  There are no utensils; you eat with your hands like a caveman.  Additional items that we like to place on the table include hot crusty bread, cocktail sauce, salt (we just put out the entire salt container and let guests pour a tiny pile to take pinches from), and several rolls of paper towels to use as napkins.  The fun, rustic feel of this meal is appealing to adults and especially to kids.  It only takes about an hour to cook once everything is prepped and the water is boiling.  And the best part?  When the meal is done, you can just roll up the paper and throw everything away!

Unless you have a very big pot, I recommend dividing this recipe between 2 separate pots to avoid messy boil-overs.  If you don't like spice, then leave out the cayenne and tabasco.  Be advised that once you add the spices, you will want to have plenty of ventilation.

Shrimp Boil

**Plan to start the shrimp boil 51 minutes before you want to eat (60-65 minutes for high altitude.)   This recipe feeds 8 people comfortably, and more if you have kids or light eaters in your group.

To a large stock pot (or 2) add:

2 gallons water

1 cup salt

2 T. Zatarans liquid seasoning

2 t. Zatarans dry seasoning

1 t. red cayenne pepper

2 t. Tabasco

2 lemons cut in half and juiced into the water

2 bell peppers quartered

12 small boiling onions

2 lbs. sausage cut into small pieces  (Ekrich type)

-Bring all of this to boil for 20 minutes (probably 30 to 35 minutes for high altitude folks)

Add to the pot:

12 pieces of chicken of your choice

12 small new potatoes

-Boil for an additional 15 minutes- then add or until potatoes are done

Add to the pot:

 12 ears of small frozen corn

-Boil for 12 minutes add

Add to the pot:

2   1/2 pounds of shrimp with shell on

- Boil for only 4 minutes or less or until they are bright pink

Pour into a colander to drain and serve in the middle of a table covered with a thick layer of newspaper.