Family favorite recipe by Grandma Irene

2 beaten eggs
3 packages dry yeast and 2 and 1/2 cups lukewarm water
1 cup milk
4 Tbsp shortening
1 and 3/4 cups sugar
1 tablespoon salt

Scald milk. Let milk cool to lukewarm
Heat shortening until just melted
Mix milk, lukewarm water ( 2 cups) and sugar
Add yeast and stir
Let stand a few minutes to allow yeast to grow. It will look like its moving
Add melted shortening, beaten eggs and salt.
Stir in about 10 cups of flour. When it gets too stiff to stir, kneed in the flour.
Dough should not be as stiff as for bread. Get all the lumps out as you kneed.
When dough holds together in one piece you have enough flour
Let rise and punch down twice
The third time, roll out dough and place in greased cookie sheet.
Spread poppy seed filling on top about 1 inch from edge
Fold sides in and pinch edges shut. Let rise

3 cups flour
2 cups sugar
1 cup (2 sticks) butter
2 tsp cinnamon
Mix and add cinnamon last. Add more butter if it doesn’t stick together enough.
Spread beaten egg on top of coffee cake. Put topping on right before baking.

Poppy seed filling
3 cans poppy seed (12 and 1/2 oz)
3 beaten eggs
3 cans milk
3 heaping teaspoons cornstarch mixed with milk

Stir together poppy seed and milk on medium high heat. When mixed add beaten eggs. When it comes to a boil, thicken with corn starch and milk. Cool (maybe mix 2 cups milk with poppy seed & mix 1 cup milk with cornstarch

Bake at 350 degrees about 30 minutes.

Cookies, Desserts, Holiday Recipes

“Soft gingerbread,” according to my kids, this recipe makes a large quantity, so consider making a half batch.


1 cup sugar
1 cup dark molasses
1 cup lard, melted
1 cup hot water
1 heaping tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/4 tsp ginger
5 cups flour

Put all ingredients except flour in a bowl. Stir well, then add flour. Refrigerate for 2-3 hours. Roll out on floured surface. Sprinkle with white sugar. Bake at 350 degrees for 7-8 minutes. 

Cookies, Desserts, Uncategorized

Rich and similar to Mrs. Field’s cookies, this recipe is large, so consider making a half or quarter batch.


2 cups butter
2 cups sugar 
2 cups brown sugar
4 eggs
2 teaspoon vanilla
4 cups flour
1 teaspoon salt
2 teaspoon baking soda
2 to 3 cups oatmeal
2 teaspoon baking powder
24 oz. package chocolate chips
One 8 oz. Hershey chocolate bar, chopped
3 cups walnuts, chopped

Cream together butter and sugars. Add eggs and vanilla. Mix together dry ingredients (except for chocolate and walnuts). Add to butter and sugar mixture. Stir in chocolate and walnuts. Make golf-ball size cookies. Place 2 inches apart on cookie sheet. Bake at 375 degrees for 6 minutes. Makes approximately 112 cookies.

Cake, Desserts

Note: must be made in 12″ Almond Cake Pan (available from Bethany Housewares)

1 ¼ cup sugar
1 egg
1 ¼ cup flour
1 stick melted margarine
powdered sugar
1 ½ tsp almond extract
2/3 cup milk
½ tsp baking powder
sliced almonds

Preheat oven to 350 degrees. Spray the pan with non-stick cooking spray. Sprinkle sliced almonds on the bottom of the pan.

Combine sugar, egg, almond extract, and milk. Mix in flour and baking powder. Add margarine. Mix well.

Carefully poor over sliced almonds. Bake at 350 degrees for 30-40 minutes, until edges turn golden brown. Cool cake completely before removing from pan. Sprinkle with powdered sugar.

Desserts, Uncategorized

4 cups sliced apples or 3 cups plus 1 cup fresh cranberries
1/2 cup water
1/2 tsp cinnamon
1/2 cup butter
3/4 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup dry oats

Place apples in greased 9×9 baking dish. Preheat oven to 350 degrees. Pour water over the apples. Sprinkle with cinnamon. Cream together butter and both sugars. Add flour and oatmeal, blend well. Sprinkle mixture over apples. Bake for 30 to 40 minutes or until golden brown. Serve with ice cream if desired.

Cake, Desserts

The late Sally Schneeweis’ specialty. Contributed by Melanie Lundheim.

Preheat oven to 350 degrees. Grease and lightly flour bottom only of 13×9” pan.

1 package yellow cake without pudding in the mix (like Duncan Hines Moist Deluxe)
1 small package lemon Jell-O
4 eggs
Rind of 1 lemon
1/2 cup oil
1 teaspoon lemon extract

Dissolve Jell-O in 1 cup boiling water and add to the rest of the above cake ingredients. Beat well. Spread mixture in pan and bake at 350 degrees for 30 minutes. Leave in pan and puncture top of cake evenly with fork.

Glaze for top of cake:
Juice of 1 lemon
1/2 teaspoon rum flavoring
1 cup powdered sugar

Mix glaze ingredients and pour evenly over fork-punctured cake when cake is hot.

Cake, Desserts

This is a faster version of Grandma’s Poppy Seed Coffee Cake. Makes three coffee cakes.

5-6 cups flour
1/2 cup sugar
1/2 cup soft crisco
2 eggs
2 packages dry yeast (quick rise yeast)
1 and 1/2 teaspoon salt
1 and 1/2 cups very hot water

In a bowl add 2 cups flour, dry yeast, sugar and salt. Mix it. Add crisco and hot water. Beat mixture on high for 2 minutes. Add eggs and beat more. Add the rest of the flour until the right consistency. But no more than 6 cups total. Let mixture stand in bowl until doubled.

Take it out of the bowl and cut into three sections. Roll out and put dough on cookie sheet, then cover with poppy seed or cream cheese filling below. Brush egg white around edges of dough after covering dough with filling. Fold dough into thirds- start by folding dough from one side about 1/3 of the way over and brushing egg white on top of folded part. Then fold over the second third). Let it rise. 

Crumb topping (This is 1 and 1/2 batch)
1 1/3 cups flour (1 and 1/3 cups flour)
3/4 cups butter
3/4 cups sugar
1 1/2 teaspoon vanilla 

Before putting crumbs on coffee cake, dilute a small portion of white Karo Syrup with a little milk and spread mixture on coffee cake with fingers. 

For three poppy seed coffee cake filling, use two cans Solo Poppy Seed filling and mix in 1 cup applesauce.

BAKE AT 350 degrees For 30 to 35 minutes. 

Cream Cheese filling version: Cream cheese filling for 3 coffee cakes:
3 8 oz. packages cream cheese
3 egg yolks
1 cup sugar
1 teaspoon vanilla
beat until real fluffy

Desserts, Holiday Recipes, Pies and Tarts

Bake small pie pumpkins in the oven at 350 degrees until really soft and pulling away from skin. Remove seeds and skin, puree when cooled.


1 9 inch deep dish pie crust, preferably home made
2 cups of pureed pumpkin (1- 15 ounce can of pumpkin in a pinch)
3 eggs slightly beaten
1/2 cup granulated sugar
2 Tbsp molasses
optional- finely chopped crystallized ginger
1/2 tsp. salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1 cup evaporated milk
Par bake crust 4-5 minutes at 400 degrees. Combine pumpkin and remaining ingredients. Pour in pie shell. Bake at 450 degrees for 10 minutes, reduce temperature to 350 degrees and bake an additional 40-45 minutes until knife comes out clean.