Suzi’s Treasure Box

Many of our Sunday afternoons growing up were spent at my Grandmother’s house. The table was literally covered with food; salad, entrée, sides and desserts. My Grandmother, whom we affectionately called “Suzi,” was an amazing cook. She spent hours in preparation for each meal, and most dishes were made from scratch. Once in a while she used an available short-cut, but usually the ingredients were fresh and sometimes even picked from her own back yard.

During the recent downsizing of my parent’s house, we found some old recipe boxes that belonged to Suzi. Reading through them brought back so many memories. Her handwriting had become shakier in her latter years, but each card was written carefully with attention to details. Some of the dishes were among my favorites, and some I didn’t remember having a chance to try.

Taking this stroll down memory lane has been so much fun for me that I have decided to share some of my Grandmother’s recipes with you. As we approach the fall season, I have included a few that you might like to try out in the coming months. I have tried to write the ingredients and instructions just as Suzi did. I am starting with desserts, because she was a firm believer in eating dessert first if you felt so inclined. Please enjoy!

Sincerely,

Susan

Krazy Kake

Use ungreased pan. Mix together the following ingredients in the actual baking pan:

1 ½ cups flour

1 cup sugar

½ tsp. salt

1 tsp. baking soda

3 Tbs. cocoa

Make 3 holes. Put one tsp. vanilla in one, 1 Tbs. vinegar in one, and 5 Tbs. vegetable oil in the other. Pour one cup water over the whole pan. Mix well. Add nuts on top.

Bake 350 for 35 minutes.

 

Easy Praline Bars

24 graham cracker squares

½ cup packed brown sugar

½ cup margarine or butter

½ tsp. vanilla

½ cup chopped pecans

Use: Ungreased jelly roll pan, 15 by 10 inches. Oven 350 degrees. Yield 48 bars.

Arrange crackers in single layer in jelly roll pan. Heat brown sugar and butter to boiling. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour over crackers; spread evenly. Sprinkle with pecans. Bake until bubbly, 8 to 10 minutes. Cool slightly. Cut into bars, about 2 ¼ by 1 ¼ inches.

 

Karo Pie

1 cup white Karo

1 cup white sugar

4 whole eggs

Whip eggs until light, stir in sugar until mixed, then Karo. Add 1/3 cup melted butter, 1 tsp vanilla.

Cook in slow oven 325 degrees. Turn to 300 for the last 15 minutes.

 

 Apple Crisp

2/3 cup flour

2/3 cup brown sugar

½ stick butter

½ tsp. cinnamon

1 quart apples (I looked this up; approximately 8 or 9 medium apples)

¼ cup sugar.

Put apples in bottom of pan. Sprinkle with other mixture. Bake at 375 degrees for 30 minutes.

 

Pumpkin Custard Cake

1 package yellow cake mix

1 1/3 cups water

3 eggs

2 cups pumpkin pie mix (canned)

2 eggs

½ cup boiling water.

Grease bottom only of 13 X 9 inch pan. In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package. Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all. Bake at 350 degrees for 40 to 45 minutes until toothpick inserted in center comes out clean.

 

Kentucky Cream Cake

½ cup shortening

½ stick butter or margarine

2 cups sugar

5 egg yolks (save whites for later in recipe)

2 ¼ cups flour

1 tsp. baking soda

1 cup buttermilk

1 tsp. vanilla

1 cup coconut

2/3 cup chopped nuts

5 egg whites beaten

Cream sugar and shortening. Add egg yoks one at a time, beating well after each yolk. Add flour, milk and soda. Then add vanilla, coconut and nuts. Fold in beaten egg whites.

Bake three 9 x 9 layers. (Or one thicker 9 X 13 cake)

Frosting:

1 8 ounce cream cheese

½ stick butter or margarine

1 box xxxx sugar (I have since learned that this means powdered sugar)

1 tsp. vanilla

Cream ingredients together and spread thinly over each layer. Top with chopped nuts.

 

Southern Spoon Bread

3 cups milk

1 ¼ cups cornmeal (white)

3 eggs

2Tbs. butter

1 ¾ tsp. baking powder

1 tsp. salt

Stir meal into rapidly boiling milk. Cook until very thick, stirring constantly to prevent scorching. Remove from fire tallow to cool. Add well beaten eggs, salt and baking powder and butter. Beat with electric beater 15 minutes. Pour into well-greased casserole. Bake at 375 for 30 minutes. Serve from casserole.

 

Red Raspberry Salad

1 pkg (3 oz) red raspberry jello

1 cup boiling water

1 pkg (10 oz) frozen raspberries

½ cup whipping cream OR 1 cup sour cream

½ cup mini marshmallows

1 pkg (3 oz) cream cheese

 

Dissolve jello, add frozen raspberries. Chill until set. Cover with layer whipped cream, cheese and marshmallows.

 

Witches Brew

4 cups boiling water

6 tea bags

4 cups apple cider

½ cup sugar

Pour boiling water over tea bags. Cover and brew 3-5 minutes. Stir in cider and sugar. Heat, but do not boil. Add cinnamon sticks.

 

Zucchini Parmesan

3 slices bacon (guessing you can use real bacon bits J)

1 small onion – chopped

2 large zucchinis, cut into ¼ inch slices

Salt and pepper

¼ cup grated Parmesan.

Fry bacon in large skillet until crisp. Drain well. Reserve 2 Tbs. drippings. Sauté onion in drippings until tender. Layer bacon, salt, zucchini, pepper and cheese over onion in skillet. Cover and cook over low heat 15 minutes.

 

Green Rice

½ cup chopped onion

½ cup celery

Sauté in butter.

Cook 1 cup rice

1 pkg chopped broccoli

Combine.

Then add 1 can cream of mushroom soup, 1 can cream of chicken soup, and one 8 ounce jar Cheese Whiz.   Heat thoroughly.

 

To Fry Potatoes

Soak potatoes for 15 minutes in ice water. Dry thoroughly. Boil for 5 minutes. Cool completely. Then fry.