Recipes - - - - Pioneer and Family Favorites

JENNIFER'S PUMPKIN COOKIES

2011-12-28T20:22:00.000-08:00

JENNIFER'S PUMPKIN COOKIES

1/4 lb butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup mashed cooked pumpkin
1 tsp lemon extract
1 cup nuts

Sift together:
2 cups flour
2 tsp cinnamon
1/4 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp soda

Cream together butter, sugar, eggs and pumpkin and dry ingredients.
Blend in extract and nuts.
Drop by spoonfuls on greased cookie sheet.
Bake at 400 degrees for 10 to 12 minutes.

SHOO FLY PIE

2011-12-27T20:15:00.000-08:00

3/4 cup dark molasses
3/4 cup boiling water
1/2 tsp. baking soda
1 1/2 cups sifted flour
1/2 cup brown sugar
1/4 cup butter
1 unbaked 9 or 10 inch pastry shell

Combine molasses, water and baking soda.
Combine flour and sugar
Cut in butter.

In pastry shell alternate layers of molasses mixture, flour mixture starting with the molasses layer and ending with flour layer.

Bake 375 degrees about 30 minutes

Pudding Recipes

2011-11-14T03:36:00.000-08:00

Much better than Chuck-A-Rama!

What is Suet? Let's ask Wikipedia: Suet /ˈsuːɨt/ is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.

The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as BritishChristmas Pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process.

Suet has a melting point of between 45° and 50°C (113° and 122°F) and congelation between 37° and 40°C. (98.6° and 104°F). Its high melting point makes it ideal for deep frying and pastry production.

See all our Recipes ~ Pioneer and Family Favorites at: http://pioneerrecipes.blogspot.com/

Bothilda Frandsen's Danish Beer

2011-11-03T05:29:00.000-07:00

The main ingredient was malt which Bothilda made of wheat or barley. Use clean grain washed and let stand in water overnight.

The soaked grain was next placed between clean muslin, covered with blankets and put in a dark place to sprout. When three sprouts or roots appeared, it was ready to brown in the oven, dry and grind.

A wooden tub, used only for beer making was kept clean and free from bran, soap, seeds and other contaminants. The tub had a hole in the bottom in which a peg was inserted. Three bunches of straw were tied together to fit over the peg, the straw acting as a strainer. The ground malt was put in the tub, boiling water added and the mixture let stand overnight. Then the peg was loosened and the liquid allowed to drip into buckets. The tub was rinsed, and the straw bunches cleaned and readied for later use.

The strained liquid was warmed and replaced in the tub, along with sugar, hops and yarrow which had grown wild in the fields and dandelion roots, which had been boiled, carefully strained and the juice added till just the desired flavor was obtained. As the right temperature was reached, the special brewer's yeast was added. When a thick brown foam formed on top of the beer, it was carefully skimmed off and the brew was ready to bottle.

Alice's (Hafen) Apple Pie Recipes

2011-10-12T05:05:00.000-07:00

Apple Pie

6 or 7 Sliced Apples

1 Cup of sugar

1 tsp cinnamon

1/4 tsp nutmeg

2 Tb flour

2 Tb butter

Pastry for 9 inch pie

Combine dry ingredients and mix lightly with sliced apples. Fill a pastry lined pie plate. Dot with butter. Apply top pastry, cut slits. Bake at 400 degrees for 30 minutes. Sprinkle with sugar immediately after taking out of the oven.

Bottled Pie Filling

7 cups of sugar

1 1/2 cup of cornstarch

1 Tb cinnamon

1 1/2 tsp salt

1 tsp nutmeg

Blend together and stir in 15 cups of water. Cook until boiling. Remove from heat and add 4 tbs of lemon juice. Cover sliced apples (in quart jars) with the syrup. Adjust lids and process 20 mins. The syrup should cover about 14 quarts of apples. The pie filling will be ready to use for pies, cobblers and apple crisp.

Pie Pastry

Cut 1 1/4 cups of lard into 3 cups of flour until flour crumbs resemble small peas. Make a paste with 1/2 cup of flour and 1/2 cup plus 2 Tbs of cold water, 1/2 tsp salt and a pinch of sugar. Add paste to the flour and lard mixture and mix well.

Apple Crumb Pie

Prepare as usual for apple pie.

Substitute the following for the top pastry:

3/4 Cup of flour

1/3 Cup of sugar

6 Tbs butter

Mix flour and sugar together, cut in soft butter until crumbly.

Sprinkle over apple pie filling

Bake at 400 degrees for about 45 minutes.

If pie browns too quickly, cover with foil.

Sprinkle lightly with cinnamon sugar mixture immediately after removing from the oven.

Aunt Tress' Sour Cream Chocolate Cake

2011-09-21T23:36:00.000-07:00

Stuffed Potatoes

2011-09-07T23:28:00.000-07:00

Aunt Tina's Date Pudding (Clementina Morrison Ericksen)

2011-08-22T23:03:00.000-07:00

Harvard Beets

2011-08-22T13:16:00.000-07:00

Blue Plum Wine

2011-06-23T21:53:00.000-07:00

I don't ever remember Alice making this, but I thought it would be an interesting addition.

Taffy Candy

2011-06-23T15:05:00.000-07:00

Pioneer Candy ~ Cocoanut Candy

2011-06-19T14:52:00.000-07:00

Alice Hafen's Pickled Beets

2011-06-15T21:46:00.000-07:00

Abreila's Salad

2011-06-09T21:48:00.000-07:00

Aubreila was the wife of Robert H. Hinckley and the daughter of John H. Seely .

Alice Hafen's Potato Salad

2011-03-20T14:22:00.000-07:00

Bread and Buns (Mary Margaret Ericksen Peel)

2011-03-20T14:15:00.000-07:00

2011-02-19T20:19:00.000-08:00

GOULASH

1 small package of macaroni
1 pound hamburger
1 can kidney beans
1 quart tomatoes
1 large chopped onion
2 tablespoons sugar

Cook macaroni and drain
Cook meat and onions.
Add beans, tomatoes, and cooked macaroni;
salt and pepper to taste.

Simmer a little while and serve

GRANDMA ERICKSEN'S BUTTERMILK COOKIES ( Wilhemina Henrietta Morrison Ericksen)

2011-01-19T19:59:00.000-08:00

1 cup sugar

1cup shortening

1 egg

1/2 cup buttermilk

1 teaspoon vanilla

1/2 teaspoon soda

1 teaspoon salt

Flour enough to make a soft dough (about 4 1/2 cups)

Cream sugar and shortening.

Add beaten egg, buttermilk and vanilla

Sift dry ingredients and add to egg mixture to make soft dough

Roll out dough and cut.

Bake in 375 degree oven for 10 minuts.

2010-12-19T19:51:00.000-08:00

BEET JELLY

4 cups beet juice
1/2 cup lemon juice
1 1/2 package M.C.P. pectin
6 cups sugar
Boil beet juice and lemon juiice 10 minutes
Add pectin and boil 4 minutes.
Add sugar and boil until it gels,
about 4 minutes.

Seal

A MUST HAVE FOR THANKSGIVING AND CHRISTMAS

2010-11-21T20:10:00.000-08:00

SWEET POTATO SOUFFLE' (Lela Allred Hafen)

2 cups cooked mashed sweet potatoes
1/2 cup sugar
2 beaten eggs
1/3 cup butter
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

Topping:

1 cup brown sugar
1 cup chopped pecans
1 cup coconut
1/2 cup flour

Mix ingredients and put in buttered baking dish.

Mix topping ingredients,and sprinkleon top of mashed sweet potato mixture.

Bake in 350 degree oven for 25 minutes

2010-11-16T19:46:00.000-08:00

BEST EVER APPLE PUDDING (Alice Hafen)

1 Cup sugar

1/4 cup soft butter

1 egg

2 cups shredded apple

1 cup sifted flour

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped nuts

Cream sugar and butter, add eggs and beat well. Add apples. Stir in sifted dry ingredients. Add nuts. Pour in 8 inch tin.

Bake in 350 degree oven for 15 to 20 minutes.

Serve with Pudding Sauce and Whipped Cream

PUDDING SAUCE (Mildred Seely)

2 cups of water

3 tablespoons butter

1 Cup sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoon nutmeg

1 teaspoon vanilla

Bring water and butter to a boil.

Mix sugar and cornstarch and add to water.

Boil until clear.

Remove from heat and add lemon juice,

cinnamon and vanilla.

2010-10-30T19:33:00.000-07:00

RED MUSH

Fruit Juice
Minute Tapioca
Thicken fruit juice with tapioca.
Serve with milk or half and half.
Sugar to taste

Alice Peel Hafen

2010-10-28T19:25:00.000-07:00

LUMPY DICK

2 Cups of Milk

1/4 tsp. salt

1/2 rounded Cup Flour

Add flour and salt to milk slowly, stirring with a wire whisk. Boil until flour taste is gone. Put in bowl and put a piece of butter in center. Serve with sugar, cinnamon and a little milk.

Mary Margaret Ericksen Peel

Danish Potato Dumplings

2010-09-18T15:30:00.000-07:00

Peel and boil potatoes (6 medium size for large kettle of soup). Salt and cook until tender, drain and mash. Beat in 1 egg and small amount of cream, add flour until mixture leaves pan, add to boiling soup 5 minutes before serving.

McGinties ~ A Recipe of the Pioneers

2010-08-05T07:03:00.000-07:00

1 lb. of dried apples

1 1/2 cups of brown sugar

Butter

1 1/2 Tbs cinnamon

1/8 tsp salt

! 1/2 recipe of plain pastry

Wash apples and cover with water allowing to soak overnight. Cook in same water used for soaking until very tender, adding more water if necessary. Press through a collander, add sugar, salt and cinnamon. Cook til thick, stirring constantly near the last to prevent burning. Line the bottom and half way up the sides of a dripping pan with pastry. Dot generously with butter, cover with pastry which has been pierced to allow steam to escape, press the edges together and bake in a hot oven (450 degrees F) for 10 minutes; then reduce the temperature to 350 degrees F. and bake till crust is done ~~ about 20 to 25 minutes. Cut in squares and serve either hot or cold.

Pig Hocks With White Cabbage ~

2010-07-16T10:09:00.000-07:00

Pig Hocks With White Cabbage ~ Simmer 3 lbs of pig hocks for about 3 hours or till not quite tender. Add one medium sized cabbage cut in eighths, season with salt and pepper and cook til tender. Serve with boiled potatoes. Will serve six.

Pork Pot Roast ~

3 lbs pork roast

2 onions, sliced

1 Tbs of fat

Salt and Pepper

1 pint of boiling water

1 bay leaf and flour

Season the pork and sprinkle with flour. Fry onions in fat til light brown, add the roast and brown on all sides, add the water and bay leaf and simmer until tender, about 2 1/2 hours. Add water if necessary. Gravy can be thickened with flour.

Old~Fashioned PopCorn

2010-06-22T11:39:00.000-07:00

GERMAN PANCAKES

2010-05-10T12:50:00.000-07:00

Hamilton Cherry Crunch

2010-04-08T20:02:00.001-07:00

One of my favorite memories of Hamilton Elementary was the delicious Cherry Crunch with Caramel Sauce. Alice, my mother in law, worked for school lunch for several years. This came from her recipe album. And so now I share it with you:

1 1/2 Cups of Flour

1 1/2 Cups of Oatmeal

! Cup of brown sugar

1 square of margarine

1/2 tsp of salt

1/2 tsp of soda

Mix dry ingredients together with melted butter.

Sweeten and thicken 1 quart of cherries

Add almond flavoring and coloring to suit your own taste.

Put of the crumbly mixture on the bottom of a casserole dish.

Then put the thickened cherry mixture on top of the bottom crumbs.

Put the other half of the crumbly mixture on top of the cherry mixture.

Bake 20 minutes at 375 degrees.

Serve with whipped cream and the following sauce.

1 Cup of hot water

2 cups of sugar

1//4 cup of Margarine

4 cups of instant dry milk

Combine hot water and sugar and heat until the sugar is dissolved. Then add the margarine.

Place in a blender and add instant dry milk, gradually blending until smooth. Makes the equivalent of two cans (14 ozs each) of commercial sweetened condensed milk.

ENJOY!

Old-time Yeast from Alice Hafen's Recipe collection

2010-03-28T21:37:00.000-07:00

Cook a medium-sized potato in 1 quart of water.

Mash fine and add enough water to make 3 pints.

Put into a quart jar.

Dissolve 2 packages of any quick yeast in 1/2 cup of lukewarm water.

Add to the jar with 2 tsp sugar and 1/4 tsp salt.

Soon it will start to work and foam.

Use two cups of this starter and follow your favorite recipe, deducting 2 cups of water from the recipe for the water used in the starter.

The remaining starter in the jar should be covered and put in a cool place or refrigerated to be used the next time.

Next baking, add warm potato water, sugar and salt and proceed as before. Always keep the jar in a pan of good warm water while it is working.

A half package of yeast may be added every month or so, but it may be used for many months without.

Pioneer Candy Recipes

2010-03-22T20:51:00.000-07:00

Quick Danish Soup

2009-12-09T13:43:00.000-08:00

double click to enlarge

Carrot Cookies - - - Alice Hafen

2009-10-30T08:34:00.000-07:00

Alice frosts these with cream cheese frosting

HONEY CANDY RECIPE

2009-10-13T13:19:00.000-07:00

2 cups of honey
1 cup of sugar
1 cup of cream

Cook to hard ball. Pour on a buttered platter.
Cool. Cut into 1 inch pieces.

Note: Do not make candy in stormy weather,
as it may not set up like it should.

Alice Peel Hafen

One Peach Pie Filling - - - Alice Hafen

2009-09-29T08:47:00.001-07:00

MINCE MEAT

2009-09-08T01:33:00.000-07:00

Pioneer Home Remedies - - - Canker Medicine, Corn Medicine

2009-08-20T03:35:00.000-07:00

Cure for Goiter - - - Burdock Root

2009-07-28T15:37:00.000-07:00

This was found at the Relic Home. We are not sure of the age - the year - or the effectiveness of the so-called cure. And so we kindly ask that you do not hold us responsible or liable for any adverse effects.

FINNANHADDIE WITH TOMATOES

2009-07-12T15:11:00.001-07:00

DOUBLE CLICK TO ENLARGE

Leonard Frandsen's Meat Cure

2009-06-12T12:35:00.001-07:00

Ammonia Cookies

2009-06-06T07:03:00.000-07:00

There are many who remember these cookies as being a lot like the ones you can buy at Christmastime - the Danish Sugar Cookies sold in the big tin. There is a little problem in acquiring the ammonia however. If you go to the druggist to get the ammonia, it will cost you a pretty penny. We went to the local baker and he ordered a tin of it about the same size of the danish cookie tin above. It cost us about $15. That's enough to last a lifetime.

PIONEER COTTAGE CHEESE AND KANAPOOST

2009-04-14T08:23:00.000-07:00

PIONEER RECIPES

These recipes are Danish, from the Ericksens. Grandma used to make the cottage cheese from milk that had been skimmed of cream. Mother used to make the cottage cheese and feed the dry curds mixed with cracked grain to her chickens.

It is important to use raw milk for these two recipes. I tried using pasteurized milk and it left a bitter taste in the cottage cheese. Using commercial cottage cheese for the kanapoost also left a bitter taste.........Alice Hafen

Cottage Cheese

4 cups raw skimmed milk

Set milk aside and skim cream from the top. Let sour and when it is clabbered, put it on the back of the stove to cook. (this was the back of an old coal stove where there was very little heat.) When the milk separates, pour into a colander to drain. Do not squeeze the drying curds.

To serve, mix dry curds with Miracle Whip and salt and pepper to taste.

Kanapoost

One recipe of cottage cheese (above)

Salt

Pepper

Caraway seeds

Put cottage cheese in small crock or glass jar and set for a few days with cheese cloth on top. Stir once a day until it gets ripe and then stir in salt, pepper and caraway seeds to taste. Form into a roll about 2 and on half inches long and 2 inches around. It is ready to eat. If it gets hard after a few days, you can grate it.

GROUND CHERRY PRESERVES

2009-02-24T13:17:00.001-08:00

2 lbs of groundcherries
1 qt of sugar
Water (just enough to dissolve the sugar)

add the juice and rind of 1 lemon (or to your own taste)

Grandma Peel's Bran Beer

2009-01-20T20:08:00.001-08:00

5 gallons of warm water
1 quart bran
1 handful hops
1 quart honey
1 package of dry yeast

Brown bran in oven. Put the browned bran and hops in a cloth sack large enough to allow for swelling, and put in warm water. When the strength is all out of the bran and hops, lift them out of the water and add the honey. This mixture should be hot. When cool enough, add the dissolved yeast. When this mixture is cool, skim and bottle. Set away at room temperature.

Danish Sweet and Sour Cabbage

2009-01-20T20:04:00.000-08:00

We hope you all enjoyed the Thanksgiving Holiday. Here at the Hafen Household we work for two days cleaning, cooking, decorating, and setting a beautiful table with the finest china and silverware. We sit down, give thanks to the Lord, and then it takes about twenty minutes to devour it all.

It was just Grandma Great (Alice), Peter and myself at the table this year. Pretty boring, huh?
Our children rotate spending Thanksgiving with us and spending Christmas with us. We get them all for Christmas this year. However, they all seem to show up for leftovers, games and Grandpa Pete's famous pies.

One of our family favorite recipes is Grandma Rigby's Danish Sweet and Sour Cabbage. Well lets say, it is a favorite of some. But Thanksgiving would not be Thanksgiving without it. I used to tease Grandma Rigby about the smell. You can't enjoy the beautiful smell of turkey roasting in the oven if sweet and sour cabbage fills the air. So, this year we did the cabbage on a campstove out in the shop about 150 feet away from the house.

Here is the recipe. Nothing is exact. Subtract or ad as you like: One head of red cabbage. Remove the outer leaves and chop it into chunks of about two inches each. Put the cabbage in a large pot with about two cups of water. Put on the stove at medium heat and let the cabbage steam and decrease in size. Then add vinegar and sugar to your taste. Bring all to a high heat to encourage the sugar and vinegar to carmelize the cabbage. (easier said than done). Add a little crumbled bacon, apple juice and whatever to suit your own taste. Serve hot. Watch for the reaction of your guests. They either love it or they absolutely hate it.

Danish Ebleskivers

2009-01-20T20:02:00.001-08:00

3 separated eggs
2 Tbs sugar
1/2 tsp salt
2 cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp vanilla
Dash nutmeg
Oil

Separate eggs, beat egg yolks and add sugar, salt and buttermilk. Sift dry ingredients together and add to the egg mixture. Beat egg whites until very stiff and fold into the batter. Add vanilla and nutmeg.

Place about a teaspoon of oil in each indentation of a preheated Danish Ebeleskiver Pan (preferably cast iron). Then fill each indentation to about two/thirds full with the batter.
Cook until bubbly on the top. Then turn carefully with a fine knitting needle or skewer or fork and finish cooking the other side. When fully done, you can roll them in powdered sugar, granulated sugar, cinnamon sugar or whatever suits your fancy. Serve them with jam, or syrup or real butter.

Honey Pudding

2009-01-20T19:52:00.001-08:00

Tuesday, January 20, 2009

Honey Pudding ------ Clarissa Jane Wilcox Seely

1 Cup Honey

1 Cup Milk

1 Cup Suet or oil

1 Egg

2 Cups Flour

1 tsp soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

3/4 tsp allspice

1 Cup Nuts

You can add 1 cup each of fruit, dates or raisins; whatever you want.

You can make it rich or plain.Steam for 2 hours.

Serve with caramel sauce and whipped cream.