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Grandma's Cookies/Cakes/Frosting/Pies

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  • Coconut Pie
    • 1/2 stick butter or margarine (melted)
    • 1 cup sugar
    • 3 eggs
    • 1/4 cup buttermilk
    • 1 cup coconut
    • 1 tsp vanilla
    • 1 pie shell
  1. Cream butter and sugar
  2. Add ingredients in order given.
  3. Pour into a pie shell.
  4. Bake in a 350° oven for 45 minutes.

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  • Coffee Cake
    • 1 box Duncan Hines Butter cake mix
    • 1 box instant vanilla pudding
    • 3/4 cup Wesson Oil
    • 3/4 cup water
    • 4 whole eggs
    • 1 tsp vanilla
    • Mix the next three ingredients dry and set aside:
      • 1/4 cup brown sugar
      • 1/2 cup chopped nuts
      • 3 tsp cinnamon
  1. Mix batter.
  2. Grease and flour tube pan
  3. Pour in half of the batter
  4. Sprinkle dry ingredients on top, then pour in remaining batter.
  5. Bake in a 350° oven for 1 hour.
  6. Optional glaze:
    1. Mix enough powedered sugar, butter and orange juice to make a thin glaze.
    2. Brush on cake while hot.

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  • Orange Slice Cake
    • 3 1/2 cups of flour
    • 1/2 tsp salt
    • 2 cups candy orange slices (cut up)
    • 1/2 cup raisins
    • 1 cup nuts
    • 1/3 cup coconut
    • 1 cup butter
    • 4 eggs
    • 2 cups sugar
    • 1/2 cup buttermilk
    • 1 tsp soda
    • Icing:
      • 1/2 cup orange juice
      • 1 cup powdered sugar
  1. Preheat oven to 300°.
  2. Sift flour and salt.
  3. Mix pieces of orange slices and raisins with some flour to keep them from sticking together.
  4. Mix nuts and coconut with remaining flour.
  5. Cream butter and sugar.
  6. Add eggs one at a time, beating well.
  7. Mix soda in buttermilk.
  8. Add flour mixture, candy, and raisins, alternately.
  9. Bake 2 hours in greased and floured tube pan.
  10. Mix icing ingredients together and pour over hot cake.

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  • Funnel Cake
    • 1 egg
    • 2/3 cup milk
    • 1 1/2 cup flour
    • 4 tbs sugar
    • 1/4 tsp baking powder
    • 1 tsp soda
    • Vegetable oil for deep fat frying.
  1. Beat egg
  2. Add milk and dry ingredients
  3. Stir until smooth
  4. Use a funnel or spoon to drop into hot oil (369°)
  5. If batter is too thick for funnel, add a small amount of milk
  6. Fry until lightly browned on both sides
  7. Drain and sprinkle with powdered sugar

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  • "Collector's Item" Recipe for German's Sweet Chocolate Cake
    • 1 package Baker's German's Sweet Chocolate
    • 1/2 cup boiling water
    • 1 cup butter
    • 2 cups sugar
    • 4 egg yolks, unbeaten
    • 1 tsp vanilla
    • 2 1/2 cups sifted cake flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup buttermilk
    • 4 egg whites, stiffly beaten
  1. Melt chocolate in 1/2 cup of boiling water. Cool.
  2. Cream butter and sugar until light and fluffy.
  3. Add egg yolks, 1 at a time, beating after each.
  4. Add vanilla and chocolate.
  5. Mix until blended.
  6. Sift flour with soda and salt.
  7. Add sifted dry ingredients alternately with buttermilk to chocolate mixture, beating after each addition until batter is smooth.
  8. Fold in stiffly beaten egg whites.
  9. Pour batter into 8 or 9 inch pans, lined on bottom with paper.
  10. Bake in 350° oven for 30-40 minutes.

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  • Coconut-Pecan Frosting and Filling
    • 1 cup evaporated milk
    • 1 cup sugar
    • 3 egg yolks
    • 1/4 pound butter
    • 1 tsp butter
    • 1 tsp vanilla
    • 1 1/3 cup baker's angel flake coconut
    • 1 cup chopped pecans
  1. Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan.
  2. Cook over medium heat, stirring constantly until mixture thickents (about 12 minutes).
  3. Remove from heat.
  4. Add coconuts and pecans.
  5. Beat until cool and spreading consistency.

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  • Pumpkin Roll
    • 3 eggs
    • 1 cup granulated sugar
    • 2/3 cup pumpkin
    • 1 tsp lemon juice
    • 3/4 cup flour
    • 1 tsp baking powder
    • 2 tsp cinnamon
    • 1 tsp ginger
    • 2 tsp nutmeg
    • 1/2 tsp salt
    • Filling:
      • 1 cup powdered sugar
      • 8 oz cream cheese
      • 4 tbs butter
      • 1/2 tsp vanilla
  1. Beat eggs on high speed for 5 minutes.
  2. Gradually beat in sugar.
  3. Stir in pumpkin and lemon juice.
  4. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  5. Fold into pumpking mixture.
  6. Fold in greased and floured 15X10X1 inch pan.
  7. Bake at 325° for 15 minutes.
  8. Turn out on towel.
  9. Sprinkle with powdered sugar.
  10. Starting at narrow end, roll towel and cake together.
  11. Let cool.
  12. Unroll for filling.
  13. Beat ingredients for filling until smooth.
  14. Spread over cake.
  15. Roll and chill.

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  • Coconut Pecan Frosting
    • 1 egg
    • 5 oz can evaporated milk
    • 2/3 cup sugar
    • 1/4 cup butter
    • 1 1/3 cup coconut
    • 1/2 cup pecan
  1. In a medium sauce pan, slightly beat egg.
  2. Stir in evaporated milk, sugar, and butter.
  3. Cook and stir over medium heat until thickened and bubbly.
  4. Remove from heat.
  5. Stir in coconut and pecans.
  6. Cool slightly, then cover and cool thoroughy.

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  • Oatmeal Pie
    • 2 eggs
    • 3/4 cup oatmeal
    • 3/4 cup sugar
    • 3/4 cup red or white syrup
    • 1/8 lb butter
    • 1 tsp vanilla
    • pinch of salt
    • 1/3 box coconut
  1. Mix together and pour into unbaked pie shell.
  2. Bake at 350° oven for 30-35 minutes.

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  • Angel Sponge Cake (I think this is Grand-Sner's blue ribbon cake)
    • 5 eggs
    • 1/2 cup cold water
    • 1 1/2 cup sugar
    • 1 1/2 cup flour
    • 1 tsp vanilla
    • 3/4 tsp cream of tartar
    • 1/2 tsp baking powder
    • 1/4 tsp salt
  1. Separate yolks and whites.
  2. Beat yolks and water to a froth.
  3. Add sugar and beat again.
  4. Sift flour and powders together.
  5. Then add flour mixture and vanilla to egg mixture and blend.
  6. Add slat to whites and beat until foamy.
  7. Add cream of tartar and beat stiff.
  8. Fold in egg mixture.
  9. Bake in angel cake pan for 1 hour at 300-325°.

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  • Pumpkin Dessert
    • 2 eggs
    • 1 can pumpkin
    • 1 cup evaporated milk
    • 1/3 cup brown sugar
    • 2/3 cup white sugar
    • Vanilla and cinnamon
    • Half box of yellow cake mix
    • 1/3 cup butter, melted
    • Nuts
  1. Put all ingredients in a pan, mix, and heat until hot.
  2. Pour into an 8X8 in pan.
  3. Top with cake mix.
  4. Pour melted butter over cake mix.
  5. Sprinkle nuts on top.
  6. Bake in 350° oven for 45-60 minutes.

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  • Mystery Pudding
    • Part One:
      • 1 1/4 cup flour
      • 1 cup sugar
      • 1 tsp soda
      • 1 tsp salt
    • Part Two:
      • 1 egg, beaten
      • 1 can (17 oz) fruit cocktail (undrainded)
      • 1 tsp vanilla
    • Part Three:
      • 1/2 cup packed brown sugar
      • 1/2 cup chopped nuts
  1. In a mixing bowl, combine ingedients from part one.
  2. Comine and mix ingredients in part two.
  3. Add to mixing bowl ingredients.
  4. Pour into an 8X8 pain.
  5. Mix ingredients from part three.
  6. Sprinkle over batter.
  7. Bake in a 350° oven for 45 minutes.

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  • Zucchini Cake
    • 2 ½ cups flour
    • 2 cups sugar
    • 1 ½ tsp ground cinnamon
    • 1 tsp salt
    • ½ tsp baking powder
    • ½ tsp soda
    • 1 cup vegetable oil
    • 4 eggs
    • 2 cups shredded zucchini
    • ½ cup chopped walnuts
    • Frosting
      • 1 pkg (3 oz0 cream cheese softened)
      • ¼ cup butter softened
      • 1 tbs milk
      • 1 tsp vanilla
      • 2 cups powdered sugar
      • chopped walnuts
  1. In a mixing bowl combine flour sugar, cinnamon, salt, baking powder and soda.
  2. Combine oil and eggs.
  3. Add to dry ingredients and mix well.
  4. Add Zucchini and stir until thoroughly combined.
  5. Fold in walnuts if desired.
  6. Pour into a greased 13X9X2 baking pan.
  7. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool.
  9. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth.
  10. Add confectioner’s sugar and mix well.
  11. Frost cake.
  12. Sprinkle with nuts if desired.

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  • Pie Crust
    • 3 cups all purpose flour
    • 1 ½ tsp salt
    • 1 cup lard
    • 1/3 cup water (not iced)
  1. Measure flour without sifting.
  2. Add salt and sift.
  3. Have lard at room temperature.
  4. Blend into flour with pastry blender or fingers until size of small peas.
  5. Add water all at once.
  6. Shape into three balls and roll out on lightly floured board or pastry cloth.
  7. To bake single crust, prick with fork.
  8. Bake in 425 over for 15 min or until lightly brown.
  9. To bake double crust, bake at 425 for 30 min or until brown and filling is cooked.

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  • Pie Crust Mixture
    • 13 ½ cups flour
    • 2 lb lard
    • 6 tsp salt
  1. Make up and store in a tight container.
  2. Use as needed.

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  • 7-Layer Cookie Bars
    • ½ lb melted butter
    • 2 cup gram cracker crumbs
    • 6 oz coconut
    • 6 oz butterscotch chips
    • 12 oz chocolate chips
    • 1 can sweetened condensed milk
    • 2 cups walnuts
  1. Bake 350 20-30 minutes. (I suppose as this is a "layer" cookie, you combine the butter and the graham crackers, and then layer the other ingredients in the order they're given...sorry not more helpful...that's all the card said)

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  • Chocolate Oatmeal Cake
    • 1 cup rolled oats
    • 1 ½ cups boiling water
    • ½ cup shortening
    • 1 ½ cups sugar
    • 2 eggs
    • 1 cups sifted flour
    • ½ cup cocoa
    • 1 tsp soda
    • ½ tsp salt
    • 1 tsp vanilla
    • Frosting
      • 1 cup powdered sugar
      • 2 cups coconut
      • ½ cup milk
      • 2 tbls butter
      • 1 tsp vanilla
      • Mix well and boil until thick, about six minutes.
  1. Mix oat and boiling water together and let cool.
  2. Cream shortening with sugar and eggs.
  3. Add the oatmeal mixture, along with flour, cocoa, soda, salt and vanilla.
  4. Beat until smooth. Bake in an 8x12 greased pan in a 350 oven 35 minutes
  5. When cool, frost.

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  • Oatmeal Cake
    • 1 ½ cups boiling water
    • 1 cup oats (mix and let stand 20 minutes)
    • Cream:
      • ½ cup butter
      • 1 cup brown sugar
      • 1 cup white sugar
      • 2 eggs
      • 1 teaspoon vanilla
    • Sift together:
      • 1 ½ cups flour
      • 1 tsp soda
      • ½ tsp cinnamon
      • ½ tsp salt
      • ½ tsp nutmeg
    • Mix all ingredients together and bake at 350 for 40 minutes
    • Icing
      • ½ cup brown sugar
      • 6 tbls butter
      • ½ cup cream
      • 1 cup coconut
      • 1 cup nuts
      • 1 tsp vanilla
    • Boil all ingredients about two minutes or until sugar is melted. As soon as you take cake out of oven, pour over and put back under broiler and let stay 10 minutes or until brown.

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  • Squash Bar Cookies
    • 1 cup sugar
    • ½ cup butter
    • 1 egg
    • 2 cups flour
    • 1 tsp soda
    • ½ tsp cloves
    • 1 tsp cinnamon
    • ½ tsp salt
    • 1 cup grated squash
    • 2 cups nuts or raisins
  1. Cream together first three ingredients.
  2. Sift dry ingredients together and combine with butter mixture.
  3. Stir in squash and nuts.
  4. Spread in a greased baking pan and bake at 375 for 12-15 minutes.

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  • Pumpkin Raisin Bars
    • 2 cups all purpose flour
    • 2 cups sugar
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • ½ tsp salt
    • ½ tsp cloves
    • 1 cup oil
    • 4 eggs
    • 2 cups pumpkin
    • ½ cup chopped nuts
    • ½ cup raisins
    • Frosting:
      • 1/3 cup butter softened
      • 1 (3 oz) package cream cheese
      • 2 cups powdered sugar
      • 1 tsp vanilla
  1. Heat over to 350.
  2. Grease 15x10x1 baking pan. In a large bowl, combine all ingredients except nuts and raisins.
  3. Beat at low speed until moistened.
  4. Beat 2 minutes at medium speed.
  5. Stir in nuts and raisins.
  6. Pour into greased pan.
  7. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  8. Cool completely.
  9. Combine all frosting ingredients.
  10. Beat until smooth and spread on cool bars.

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  • Old Fashioned Raisin Bars
    • 1 cup raisins
    • 1 cup boiling water
    • ½ cup oil
    • 1 cup granulated sugar
    • 1 egg
    • 1 tsp allspice
    • ¼ tsp cloves
    • 1 ¾ cups sifted flour
    • ¼ tsp salt
    • 1 tsp soda
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ cups pecans.
  1. Stir together raisins, water, and oil and let cool.
  2. Add sugar and egg to raisins.
  3. Sift together allspice, cloves, flour, salt, soda, cinnamon, and nutmeg.
  4. Add dry ingredients to raisin mixture.
  5. Add pecans.
  6. Lightly grease 15x11 pan and pour in.
  7. Bake at 375 for 12 minutes

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  • Pumpkin Pie
    • 1 cup sugar
    • ½ tsp salt
    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • tsp ginger
    • ¼ tsp allspice
    • ¼ tsp cloves
    • 1 ½ cups canned pumpkin
    • 1 2/3 cups evaporated milk
    • 2 eggs
    • 9 inch single pie crust unbaked
  1. Mix filling ingredients until smooth.
  2. Place in unbaked pie shell.
  3. Bake in hot over (425) 15 minutes.
  4. Lower temp to moderate (350) and continue baking for about 35 minutes or until custard is firm.
  5. (Grandma doesn’t use as much milk as the recipe calls for)

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  • Zucchini Pineapple Bread
    • 3 eggs
    • 2 cups sugar
    • 1 cup oil
    • 1 ½ tsp vanilla
    • 2 cups grated zucchini
    • 3 cups flour
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 tsp soda
    • 1 cup crushed pineapple, drained
    • ½ cup raisins
    • 1 cup nuts
  1. Beat together eggs, sugar, oil and vanilla until creamy.
  2. Add zucchini.
  3. Add dry ingredients to mixture.
  4. Stir in pineapple, raisins and nuts.
  5. Pour into two greased and floured loaf pans.
  6. Bake one hour at 350

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  • Coconut Pineapple Pie
    • 1 cup sugar
    • 3 T all-purpose flour
    • 1 cup light corn syrup.
    • 1 cup flaked coconut
    • 1 8 oz can crushed pineapple (undrained)
    • 3 eggs beaten
    • 1 tsp vanilla extract
    • 1 unbaked pie shell
    • ¼ cup butter melted
  1. Mix all ingredients except butter and put into pie shell.
  2. Drizzle butter over filling.
  3. Bake 350 for 50-55 minutes.

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  • Betty Crocker's Double Chocolate Cake (Would this be a red velvet cake?)
    • Sift together in a bowl:
      • 1 ¾ cups sifted flour
      • 1 ½ cups sugar
      • 1 ¼ tsp double action baking powder
      • ½ tsp soda
      • 1 tsp salt
    • Add:
      • ½ high grade vegetable shortening
      • 1 cup milk
      • 1 tsp vanilla
    • Beat with electric mixer on slow to medium for 2 minutes. Scrape sides and bottom of bowl frequently.
    • Add:
      • 2 large unbeaten eggs
      • 2 sq unsweetened chocolate (melted)
      • ½ tsp red food coloring
  1. Beat two more minutes, scraping bowl frequently.
  2. Pour into prepared pans.
  3. Bake 30-35 minutes at 375.

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  • Better than Sex Cake
    • White cake mix, baked.
    • 1 cup water
    • 1 cup sugar
    • 20 oz can pineapple
    • Vanilla (coconut) pudding
    • Coconut
    • Nuts
  1. Bring water, sugar, and pinapple to a boil.
  2. Mix pudding as normal.
  3. Combine pudding and pineapple mixture.
  4. Punch holes in top of cake.
  5. Pour hot pudding mixture over cake.
  6. Cool cake.
  7. Sprinkle coconut and nuts over top.


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Last Updated April 11, 2011

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