Grandma’s Dessert Recipes

Grandma’s Recipes

pantry_toolsThis is the season of good food and summer activities.  Most of you remember your grandmother having special recipes that no one could duplicate. Who else would add what ever left over pancake batter, juice and whatever else was leftover in the fridge to a cake? 

It was hard getting a copy of her recipes because it was never the same and she abhorred measuring tools. She was so small, it was hard to judge the actual measure of a ‘pinch’ of this, a ‘palm’ of that and a “smidgen” of those. 

Much to our grandchildren’s disappointment, we don’t put silver coins in the cakes like she did.  Our milk is pasteurized these days and doesn’t need silver to kill the creepy crawlies that are possible in raw milk.

Here are several that our family enjoys and have survived as family favorites for at least five generations and will be at family picnics and parties again this summer:

Grandma’s Banana Cake

  • 2 cups sugar
  • 1 cup shortening
  • 2 cups milk
  • 3 cups flour
  • 2 bananas (brown/black)
  • 1 teaspoon soda
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon salt
  • Vanilla
  • Cream sugar and shortening
  • Beat, add milk, sift flour
  • Add to creamed mixture
  • Add vanilla and creamed bananas last.
  • Bake @ 3500 30 – 40 minutes
  • Let stand for a day or two before serving to absorb additional moisture from the atmosphere if you live in a dry climate.

Frosting for banana cake

  • Milk & powdered sugar
  • Some butter & shortening
  • 2 large drops rum (or extract)
  • 1 little bit vanilla
  • Whip until done

Chocolate Mousse

  • Crust: (Double for 9 X 13 pan)
  • 1 cup flour
  • 1 ½ squares margarine or butter (soften)
  • Mix like pie crust
  • ½ cup chopped nuts
  • Press into pan
  • Bake @ 3509 for 15 minutes
  • While shell is baking:
  • Beat ½ pint whipping cream until thick (Remember to double)
  • Cut in 1 – 8 oz pkg cream cheese
  • Spread on the hot crust
  • Filling:
  • 1 pkg instant chocolate pudding
  • 1 pkg instant vanilla pudding
  • 3 ½ cups milk, whip until thick
  • Spread over second mixture
  • Top with Cool Whip or whipping cream as desired
  • Refrigerate until ready to serve

Custard

  • Mix 5 eggs well
  • Mix in 1 quart milk
  • Add ½ cup sugar
  • 1 tsp salt
  • 1 touch vanilla
  • Pour in casserole dish
  • Sprinkle nutmeg & cinnamon on top
  • Bake 1 hour @ 3000
  • or
  • Microwave in two covered bowls on medium for 21 minutes
Copyright (c) Lee Drew 2011-04-29 16:23:00
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