Sharing the secrets of your hearth with strangers who will never be able to meet or thank you. Honoring the dead through learning their traditions of the home; emulation and exaltation. A good carrot cake.
Screenshots for those who want to try to make the recipes. One was completely blocked by text but I thought maybe someone would like to make them ♡
Someone with better typing skills if ya wanna type em up….. ♡
I looked up the obscured grave with the blueberry pie recipe:
From Margaret Davis
GLAZED BLUEBERRY PIE
- Soften a 3 oz. pkg. cream cheese.
- Spread in bottom of cooled, cooked pastry shell.
- Fill shell with 3 cups of blueberries.
- To an additional 1 cup of blueberries add 1 cup of water.
- Bring just to boiling.
- Simmer 2 min.
- Strain reserving juice, about ½ cup.
- Combine ¾ cup sugar, and 2 tablespoons corn starch.
- Gradually add reserved juice.
- Cook, stirring constantly until thick and clear.
- Cool slightly and add:
- 2 tablespoons lemon juice
- Pour over berries in pastry shell and chill.
the others are:
From Kathryn Andrews
KAY’S FUDGE
- 2 SQ. chocolate
- 2 TBS. butter
- Melt on low heat
- Stir in 1 cup milk
- Bring to boil
- 3 cups sugar
- 1 TSP. vanilla
- Pinch of salt
- Cook to softball stage
- Pour on marble slab
- Cool & Beat & Eat
From Naomi Odessa Miller-Dawson
SPRITZ COOKIES
- 1 cup of butter ormargarine
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 ¼ cups of flour
- ½ teaspoon baking powder.
- ⅛ teaspoon salt
From Constance Galberd
CONNIE’S DATE & NUT BREAD
100% Good Stuff - 0% Bad Stuff
Ingredients:
- 8 oz. dates cut into small pieces
- 1 cup raisins
- 2 cups boiling water
- 2 tsp. baking soda
- 1 ½ cups sugar
- 2 eggs, well beaten
- 4 cups flour
- 2 tsp. baking powder
- ½ cup chopped nuts
Directions:
- Pour boiling water (where 2 tsp. of baking soda have been dissolved) over dates and raisins. Cool.
- Add 1 ½ C. sugar and mix well.
- Add 2 eggs, well beaten.
- Gradually mix in 4 C. of flour and 2 tsp. of baking powder. Beat thoroughly.
- Add ½ C. of chopped nuts. Beat thoroughly.
- Bake at 350 for ¾ - 1 hr.
Bake in tin cans.
One batch = 13 small cans
From Christine Hammills
A GOOD CARROT CAKE
CARROT CAKE
Ingredients:
- 2 cups flour
- 4 eggs
- 2 tsp. baking powder
- 2 cups sugar
- 1 ½ tsp. soda
- 1 ½ cups oil
- 1 tsp. salt
- 2 cups grated carrots
- 2 tsp. cinnamon
- 1 (8 ½ oz.) crushed pineapple, drained
- ⅔ cup chopped nuts
Directions:
- Sift together flour, baking powder, soda salt, and cinnamon.
- Beat eggs and add sugar.
-Let stand 10 mins.
-Mix in oil, pineapple, carrots, nuts, flour mixture.
-Turn into 3 greased and floured 9-inch round cake pans.
-Bake at 350’ for 35 – 40 min.
-Cool in pans for 10 min, remove to wire racks, and cool well.
VANILLA CREAM CHEESE FROSTING
Ingredients:
- ½ cup butter
- 1 (8 oz.) cream cheese
- 1 tsp. vanilla
- 1 pound powdered sugar, sifted
Directions:
- Mix butter, cream cheese, vanilla then add sugar. First between layers, top and sides.
From Annabell Gunderson
ANNABELL’S SNICKERDOODLES
Mix Thoroughly:
- 1 c shortening
- 1 c margarine
- 3 c sugar
- 4 eggs
Sift Together And Stir In:
- 5 ½ c flour
- 4 tsp cream of tartar
- 2 tsp soda
- ½ tsp salt
Directions:
- Roll (softly) into balls the size of small walnuts.
- Roll in mixture of 6 tsp sugar and 6 tsp cinnamon.
- Place 2" apart on ungreased cookie sheet.
- Bake at 375 F for 8-10 minutes or 400 F for 6-8 until lightly brown, but still soft.
Secret is: Keep dough fluffy!
Humans have been eating meals in honor of the memory of our lost loved ones for as long as humans have been human…and probably even proto-human.
