Marian's Favorite Recipes!

INSTRUCTIONS

Sift flour and salt; cut in shortening with pastry blender, until mixture is the size of small peas. Add water, a T at a time, mixing ingredients with a fork until dough is just moist enough to hold together. Form 2 balls. Wrap in wax paper and put in refrigerator for one hour.

Combine all filling ingredients except butter. Roll dough and line pie pan. Add rhubarb mixture. Add butter, cut in small pieces. Roll out dough for top crust. I cut it in ribbons ½ “ wide, and cover pie with a lattice arrangement. Sprinkle sugar and cinnamon on pie crust. Bake at 450 degrees for15 minutes, then 30 minutes at 350 degrees.

INSTRUCTIONS

Prepare pie crust as described under rhubarb pie. Place rolled pastry in pie pan. Trim ½” beyond rim of pan. Turn under and flute upstanding edge. Assemble pie filling ingredients. Mix well, then pour into unbaked pie shell. Bake at 375 degrees for 25 minutes, then at 325 degrees until custard is set. This is determined by inserting a knife into custard to see if it comes out clean.

INSTRUCTIONS

Mix the spices, sugar and salt. Add pumpkin, eggs and butter, and gradually stir in the milk. Mix thoroughly. Turn into an unbaked pie shell. (See pecan pie recipe above.) Bake at 450 degrees for 15 minutes, then at 350 degrees about 35 minutes, or until filling is firm and crust is brown.

INSTRUCTIONS

In double boiler melt chocolate and butter together. Combine corn syrup and sugar and simmer 2 minutes in separate pan. Add chocolate mixture and cool. Add salt to eggs and beat. Slowly dribble syrup mixture into eggs, stirring constantly. Blend in vanilla and nuts. Pour into unbaked pastry shell. Bake at 375 degrees for 35 minutes, or until custard is firm. Serve with whipped cream.

INSTRUCTIONS

Prepare graham cracker crust: lightly grease a pie pan. Mix together graham cracker crumbs, melted butter and sugar. Spread the mixture evenly in pie pan, firmly pressing the mixture on the bottom and ½” up the sides of pan. Bake 10 – 15 minutes at 350 degrees, until the crust is lightly browned. Let cool thoroughly. Prepare filling by mixing rest of ingredients and put in graham cracker crust. Refrigerate at least several hours, before serving.

INSTRUCTIONS

Prepare graham cracker pie crust. Do no bake, just chill. Mix filling ingredients well. Put into pie shell and freeze.

INSTRUCTIONS

Prepare cake mix as directed on the box. Pour into a 9” x 13” pan. Spread rhubarb on top and sprinkle with sugar. Pour whipping cream over the top. Bake at 350 degrees for 40 minutes. Delicious served warm!

INSTRUCTIONS

Combine sugar, nutmeg, and salt and add to eggs. Add milk gradually, mixing well. Add rice and raisins. Put in buttered baking dish. Place in pan of hot water. Bake at 350 degrees for 30 – 40 minutes.

INSTRUCTIONS

Around Thanksgiving I look for persimmons in the market. I take them home and let them ripen. When they are very soft and turning black they are ready. I freeze the puddings in packages of six, so that I can use them anytime. I have individual tin molds which I butter well . I fill them with 1/3 c persimmon mixture. Bake about 30 minutes at 350 degrees. Let stand 10 minutes, then unmold.

Lemon Sauce:

1 egg, 1 c sugar, ½ c water, 1 T corn starch, grated rind of one lemon. 3 – 4 T lemon juice. Cook slowly until thick, stirring constantly. Pour over warm persimmon puddings.

INSTRUCTIONS

Heat oven to 400 degrees. Cream butter and brown sugar, add flour, then pecans. Spread on cookie sheet ¼” thick. Bake 15 minutes. Remove from oven and stir with spoon. Save ¾ c for topping –put rest in 9” x13” pan and let cool. Cover with ½ the filling (ice cream, milk and pudding mix) then sliced bananas, then the rest of the filling, then the rest of the crumb topping. Put in refrigerator overnight.

INSTRUCTIONS

l. Mix gelatin, ¾ c of the sugar and salt in top of double boiler.
2. Beat together egg yolks and milk; add to gelatin mixture. Cook over boiling water, stirring until gelatin dissolves and mixture thickens slightly (about 10 minutes)
3. Remove from heat. Add lemon rind, lemon juice and rum flavoring. Cool.
4, Put cottage cheese in food processor or blender to make smooth.
5. Stir in cooled gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. While gelatin is chilling, prepare nut-crumb mixture and set aside.
6. Beat egg whites until stiff, but not dry. Gradually add remaining ¼ c sugar and beat until very stiff. Fold into gelatin-cheese mixture.
7. Fold in whipped cream

Mix together all ingredients.  Sprinkle half of mixture on bottom of an 8 inch spring form pan.
Turn cheese mixture into pan.  Sprinkle with remaining crumb mixture.  Chill until firm. 
Yield:  12 servings

INSTRUCTIONS

Beat 6 egg whites. Fold in ¾ c sugar. Add 6 beaten egg yolks. Sift flour, salt, and baking powder together 3 times, then fold into egg/sugar mixture. Fold vanilla and 2 squares melted chocolate into above mixture. Grease 9” x 12” pan. Cut oil paper for bottom of pan. Grease paper and dust with flour. Pour chocolate mixture into pan and bake at 350 degrees about 20 minutes.

Sprinkle powdered sugar on waxed paper. Turn out cake on this paper and sprinkle with powdered sugar. Let cool 2 – 3 minutes, then roll. Let stand 2 minutes. Unroll and let cool. Spread with whipped cream to which sugar and vanilla have been added. Roll. Icing: 2 c powdered sugar, 3 T cocoa sifted together. Then add 2 or more T hot coffee and 1 t vanilla. Spread this over cake. Put in refrigerator several hours or overnight. Cut 1” slices. This will serve 10.

INSTRUCTIONS

Use short cake recipe, p. 4. Stem and cut up strawberries. Add sugar (about 1/3 c for 1 quart of berries) Set aside while juices develop, and until biscuits are ready. Separate each biscuit, butter, and add large spoonful of sweetened strawberries. Put on top biscuit, cover with several spoonfuls of strawberries. Serve with heavy cream.

INSTRUCTIONS

Melt chocolate and butter in double boiler. Add to other ingredients. Stir until it comes to a boil. Boil for 2 minutes.

INSTRUCTIONS

Peel and core apples and cut in slices ¼” thick. Put in greased 9” x 9” pan. Pour over this water and cinnamon, mixed. Work together sugar, flour and butter with finger tips until crumbly. Spread over apple mixture and bake uncovered about 1 ½ hour at 350 degrees. Serve while warm with whipped cream or vanilla ice cream.

INSTRUCTIONS

Melt chocolate in double boiler with water. Stir well. Cool.

Beat egg yolks in medium size bowl. Add sugar gradually. Beat until thick and almost white. Add cooled chocolate and mix well.

Beat egg whites in large bowl. When foamy, add dash of salt. Beat until it forms stiff peaks. Add one cup to chocolate mixture, mix lightly, then add remainder. Spoon into serving dishes. Chill several hours.

INSTRUCTIONS

Cook apricots until soft (about 30 minutes), then put in blender. Soften gelatin in cold water, then dissolve in hot, sieved apricots. Add sugar, lemon juice and nuts. Mix thoroughly. Cool until mixture begins to thicken. Fold in cream. Chill in sherbets. Serve with a dab of whipped cream on top.

INSTRUCTIONS

Put chilled green grapes in dessert or sherbet dishes. Add 1 T sour cream in middle. Sprinkle with small amount of brown sugar.

INSTRUCTIONS

Beat oil, sugar and eggs together. Sift dry ingredients together, then add to sugar mixture. Add rest of ingredients. Mix well. Put in greased 9” x 13” pan. Bake at 325 degrees for about one hour. When cool, spread with icing.

INSTRUCTIONS

Cream butter and sugar well. Add eggs one at a time, and beat well before adding another egg. Add sifted flour and salt in four portions – fold in gently – do not beat. Add flavoring. Turn into oiled loaf pan. Bake at 350 degrees for one hour or longer.

INSTRUCTIONS

Combine dried fruits. Resift flour with sugar, baking powder, and salt over fruit. Mix well. Beat eggs with vanilla and rum flavoring. Pour over fruit mixture; stir well. Turn into parchment paper lined and greased 9” x 13” pan, spread evenly. Bake below oven center at 275 degrees for 1 ½ hour. Remove from oven and let fruit cake stand in paper for ½ hour. Remove from pan; remove paper and cool thoroughly. Sprinkle fruitcake evenly with liquor. Cut crosswise into 4 even strips. Wrap each strip in foil and store in a cool place.

INSTRUCTIONS

Sift sugar, salt and cocoa. Cream with butter. Add unbeaten egg yolks, one at a time. Add vanilla and nut meats. Fold in beaten egg whites. Roll vanilla wafers fine. Cover square cake pan with half of vanilla wafers. Spread sugar-egg mixture over this. Top with rest of crumbs. Pat down quite solidly. Cool in refrigerator 3 – 24 hours. Cut in squares and serve.

INSTRUCTIONS

Grease loaf pan, 9” x 5”, or two smaller pans. Line with waxed paper; grease waxed paper. Fill pan. Bake at 300 degrees about 1 ¾ hours for loaf pan and one hour for smaller pans. Cool on rack for ten minutes. Loosen around edges. Turn out on rack. Put in plastic bags and seal. Will stay fresh in refrigerator for 8 weeks.

INSTRUCTIONS

Grease and flour 13” x 9” pan. Cream shortening and sugars. Dissolve soda in milk, and add eggs and flour sifted with seasonings. Fold in apples. Pour into pan. Sprinkle with topping which has been mixed well. Bake approximately 30 minutes at 350 degrees.

INSTRUCTIONS

Mix crèpe ingredients in blender. Can be used immediately. Place a 7 or 8 inch crèpe pan over medium heat. When hot, brush with oil, Pour into pan just enough batter to cover the bottom, while tilting pan. Cook until lightly browned, flip and cook the other side. Transfer to plate, with waxed paper between each crèpe. Stem and slice strawberries. Add granulated sugar and set aside. In blender whip cottage cheese until smooth. Stir in sour cream and powdered sugar. Add strawberries and mix well. Fill cooked crèpes with strawberry filling. Fold over. Place a few uncut berries on top.

INSTRUCTIONS

Mix flour, sugar, and salt, and stir into the milk. Cook for 10 minutes in top of double boiler. Beat eggs until thick and light colored. Slowly pour eggs over the hot milk. Cook a few seconds, stirring continuously. When custard coats the spoon, remove from heat and cool. Add vanilla and the rich cream. Put in ice cream canister and place in refrigerator. When cold, it is ready to use in ice cream freezer. Can should be only ¾ full. Pack freezer, allowing 3-6 quarts of chipped ice to 1 c coarse rock salt.

INSTRUCTIONS

Cook beaten egg yolks, sugar, salt and milk in double boiler for 10 minutes. When it coats spoon, cool. Add almond extract and cream. Freeze 15 – 20 minutes, then add peach pulp.

INSTRUCTIONS

Line 1 ½ quart mold with softened vanilla ice cream. Put in freezer while making the chocolate. mousse. Melt chocolate in top of double boiler. Heat the sugar and water until dissolved in 1 quart saucepan; boil to 230 degrees. Let the bubbles in the hot syrup subside. Beat egg yolks until light colored. Gradually add hot sugar syrup to egg yolks, beating constantly until the mixture is cool and thick, then set over a bowl of ice and beat until chilled. Gradually add melted chocolate and the candied orange peel. Fold in whipped cream. Put in bombe (mold) lined with vanilla ice cream.

Unmold ½ hour before serving by dipping in hot water for 10 – 15 seconds. Put back in freezer until ready to serve. Use knife dipped in hot water to slice bombe.

INSTRUCTIONS

Combine sugar, flour, salt, and stir into scalded half and half. Cook in double boiler, stirring constantly until thickened. Add beaten egg yolks and cook 1 minute (will have to transfer to larger saucepan). Add cream and vanilla. Pour into canister and chill, 4 hours to overnight. Can should be only ¾ full. Pack freezer, 3 – 6 quarts of chipped ice to 1 c coarse rock salt.