Swedish Pancakes

I LOVE my Gram's Swedish Pancakes!

1 1/2 c.four

3 T. sugar

1/2 t. salt

3 eggs

2 c. milk

2 T. melted butter

Mix all the ingredients and let the batter sit. My Gram usually made the batter the night before and let it sit until morning. When I make these for dinner, I mix the batter in the morning.

Here's the batter on my Gram's cast iron pan. This pan is older than I am. =0)

Now the batter is ready to flip.

And here's the pancake once it's flipped.

The 2nd side doesn't get as dark. Here's a stack of the rolled pancakes waiting for my family.

And the close up!

And Mike took a little video of me pouring the last pancake.

Gram's Lil' Cheddar Meat Loaves

originally from Taste of Home

1 egg

3/4 c. milk

1 c. shredded cheddar cheese

1/2 c. quick oats

1/2 c. chopped onion

1 t. salt

1 # lean ground beef

2/3 c. ketchup

1/2 c. packed brown sugar

1 1/2 t. mustard

In a bowl, beat the egg and milk. Stir in cheese oats, onion, and salt. Add beef and mix well. Shape into 8 loaves; place in 9x13. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350 for 45 min. or until the meat is no longer pink and a meat thermometer reads 160. Yield: 8 servings.

Persimmon Cookies

from Lena Murray (Grace Baptist)

1 c. sugar

1/2 c. margarine

1 egg

1/2 t. cinnamon

1 c. mashed ripe persimmon

1 c. raisins

1 c. chopped nuts

2 c. flour

1 t. soda

Bake at 350 for 15 min.

Makes 3 dozen+

Gram's Cut-Out Cookies

Makes 4 dozen

1 c. (2 sticks) butter or margarine

1 1/2 c. unsifted powdered sugar

1 egg

1 t. vanilla

2 1/2 c. all-purpose flour

1 t. baking powder

frosting: 1 egg white beat until foamy and 1/2 c. powdered sugar. (can be tinted)

Soften butter, and beat until creamy.

Beat in sugar until smooth.

Add egg and vanilla, mix well.

Stir in flour and baking powder until thoroughly mixed.

Chill 2 to 3 hours

Roll dough thin on floured floured board.

Cut into desired shapes.

Frost before baking, sprinkle if desired.

Bake on ungreased cookie sheet in 375 oven (8-10 min)

Resurrection Rolls

Makes 6 dozen

2 packets yeast

1 t. sugar

1 c. 110 water

2 c. milk (scalded, cooled) *

*(next to this, Gram has a note for 2 1/2 c. H2O and 2/3 c. pwd milk)

2/3 c. melted margarine (or veg. oil)

3/4 c. sugar

4 t. salt

2 beaten eggs (room temp)

10-11 cups flour

Proof yeast (put first 3 ingred. in small bowl, stir and let stand until frothy -10 min)

Put sugar, marg., salt, eggs into large bowl.

Add yeast, then flour stirring as you add each cup.

Let stand 10 min.

Knead on lightly floured surface about 10 min. (until smooth and elastic.)

Place in greased bowl, cover and refrigerate

Shape rolls 2 or 3 hours before baking - bow knots.

Bake at 375 for 15-20 min.

Gram's Crescent Rolls

Makes 3 dozen

1/4 c. sugar

3/4 c butter or margarine

1 packet yeast

1/4 c. warm water (to proof yeast)

1 c. milk (scalded and cooled)

1/2 t. salt

2 medium eggs (room temperature)

4 c. flour

• Mix together, then refrigerate.
  
  
• Roll into 3 circles
  
  
• Brush with melted butter
  
  
• Cut into 12 pie wedges
  
  
• Roll from wide end to point
  
  
  
  
• Place on parchment lined cookie sheets
• Let rise until double in bulk
• Bake @ 375 for 10-15 min.

This is all the instructions my Gram had. The rest was in her head. Here's how I made these.

1. In Kitchen Aid, cream together butter and sugar
2. Proof yeast in 110 water with 1 t. sugar (This took us 3 tries since we didn't have a thermometer for the water. Or it could have been the yeast. But, we finally had success in a small metal bowl, not the pyrex measuring cup.)
3. Scald milk by heating in microwave then cool
4. Alternating, slowly add milk, yeast, and flour
5. Refrigerate overnight

Criss Cross Applesauce

This summer, our family went to the Gravenstein Apple Fair. Gravenstein apples taste like my Grandma's applesauce. In Daily City, and again in Napa, the trees in their backyard were Gravenstein. We just had to buy 2 bushels. That's roughly 160 apples.

We drove home in a car that smelled like apples. Quickly, I tried to see how many would fit in my fridge. The rest became applesauce right away. Gravensteins have a short shelf life.

1/8 the apples, fill a pot, add a little water at the bottom of the pan, bring to a boil, stir and simmer until you have applesauce.

Here's what you'll have after cooking. Now all you need is a foley food mill.

I don't have an after photo, but the food mill takes out the seeds, stems, and peels leaving you with smooth applesauce that tastes just like my Gram's. YUM!

Gram's Shortbread

1/2 c. superfine sugar

1 c. butter

1 egg

2 1/2 c. flour

Roll into small balls. Criss Cross with a fork. Decorate with assorted sprinkles. Bake 300 degrees for 20 minutes on an ungreased cookie sheet.

Gram's Cheesy Scalloped Potatoes.

1/2# chedder cheese shredded.
1/4 c. margarine
5T flour
2 1/2 c. milk
1/4 c. minced onion ( I use about 1/2 Maui sweet onion diced and sauted)
1 1/2 t salt
3/4 t. pepper
7 1/2 cups sliced potatoes (1/8" thick...too thick and they won't cook well)

Make white sauce, turn off heat, add cheese, stir until melted.In a 9x13 pyrex layer sauce, potatoes, onions, potatoes, then top with remaining sauce.Bake at 350 covered for the first 45 min, then uncover for an additional 15 min.(The times here are aprox. Every cook/oven is different. And here we use recipes as guidelines not the law. When it's done, the potatoes will be tender to fork, and the cheese will be bubbly goodness.)