Hot Milk Cake

2 1/4 cups all-purpose flour
2 1/4 teaspoon baking powder
1 1/4 cups milk
10 tablespoons butter
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract

Preheat oven to 350. Grease and flour a 13 x 9 pan.

Mix flour and baking powder together and set aside. Beat eggs at high speed until thick. Beat in sugar and vanilla until light and fluffy. Gradually add flour mixture, beating at low speed until batter is smooth. Heat milk and butter just until butter melts, stirring occasionally. Add to batter and beat until mixed well. Pour into pan. Bake for 30 minutes. Frost if desired.

Heavenly Hash

2 cans coconut
2 cups red cherries
4 oranges
2 cups crushed pineapple
2 cups canned peaches
2 cups of whipped cream
24 marshmallows

Cut up cherries, oranges, marshmallows, pineapple & peaches very fine. Mix with coconut & pu tin refridgerator to chill for 1 hr. Remove and fold in the whipped cream. Spread in a 9x13 pan and freeze for 4 hours. Cut in squares and put on top of lettuce leaves. Top each with mayonnaise and cherries. Can be served as a dessert.

French Toast with Pineapple and Bacon

8 slices bacon
1/4 teaspoon salt
2 eggs (slightly beaten)
4 slices bread
1/2 cup milk
2 slices canned pineapple

Pan fry the bacon until nicely browned and crisp. Drain and keep warm. Combine slightly beaten eggs, milk and salt and mix well. Dip bread in egg mixture and saute in the hot bacon fat until golden brown. (My kinda woman!) Saute the pineapple slices next. Place one pineapple slice on each piece of toast and top with two slices of bacon. Garnish with parsley and serve hot.

Maine Sardine Burger

2 cans of Maine sardines (3.25 oz size)
1 cup cornflakes, crushed
1 tablespoon chopped parsley
1 teaspoon lemon juice
1/2 teaspoon salt
2 teaspoon grated onion

Combine all ingredients; shape into patties. Fry in butter over low heat about 4 minutes on each side. Serve on toasted buns. Make 4 sardine burgers.

*I don't know about this one!

Apple Delight

Slice six or eight apple into a pudding (baking) dish. Cover with sugar and the following mixture:
Mix together:
1 egg
2/3 cup sugar
1/3 cup butter
1/2 cup milk
1 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon soda
Bake at 350 for one hour and serve with vanilla sauce.

Vanilla sauce
1 cup powdered sugar
1/3 cup butter, creamed
1 egg, beaten to a froth
1 cup boiling water
2 teaspoons vanilla

Mix together all ingredients well and drizzle over apple delight.

Green Tomato Relish

1 quart finely chopped green tomatoes
2 quarts finely chopped cabbage
2 chopped green sweet peppers
6 chopped red sweet peppers
1/4 cup mustard seeds
1 1/2 tablespoons salt
1/2 cup sugar
1 1/2 teaspoons allspice
1 table spoon celery seed
1 quart vinegar
1 cup chopped onions

Mix all chopped veggies together and drain in a colander lined with cheesecloth. Once drained pour into large pot and add the vinegar and seasonings. Simmer about 30 minutes. Seal hot. Makes about 3 qts.

Cottage Pudding

Mix together:
1 cup sugar
scant cup of milk*
1 egg
2 even teaspoons cream of tarter
1 teaspoon soda
2 cups flour
1 tablespoon butter

Put an inch of batter on the bottom of shallow baking dish. Top with a layer of thinnly sliced apples. Sprinkle apples lightly with sugar and nutmeg. Pour rest of batter on top. Put another layer of apples on top and sprinkle again with sugar and nutmeg. Bake at 325 till done. (about 40 - 45 minutes)

* a scant cup of milk is one even cup minus 2 tablespoons.

Spice Cakes

Not quite 1/2 cup of lard
1 cup brown sugar
1 egg, beaten
1 3/4 cup flour
3 level teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped raisins

Cream shortening, add sugar and beaten egg. Sift flour, baking powder and spices and add to mixture. Add milk and stir well. Lightly flour raisins and add them to mixture. Fill cup cake tins 1/2 full and bake @ 375 for 20 - 25 minutes.

Laughing my head off

This is going to be harder than I thought! I can't read her writing! I'll give it a shot...here goes!

Welcome to my new blog!

I was organizing and cleaning out my recipe cabinet this morning when I came across my Aunt Peggy's old handwritten recipe book that I inherited after she died. I sat down with a cup of tea and began to carefully thumb through it's worn pages. I realized as I turned page after page that I must share these precious recipes with others. For me, cooking and sharing come natural...and I'm so glad to have the opportunity to share with you some of the recipes my Aunt Peggy collected over the decades of her life. Have fun and be inspired!