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Gram’s Heritage Dessert Book


Gram’s Heritage Dessert Book

This dessert book was assembled in honor of Cecil Coffin’s 90th Birthday, June 3, 1998.


Editor’s Note: Part of the fun of handfed down recipes is the way they are written. Many of the older (and some of the newer) recipes didn’t come with written directions. The women who wrote them down knew how to fix them and assumed that the person they were giving them to would also. We have tried to walk a fine line between keeping them authentic and making them usable. We gave suggested directions for some, but remember, your guess is probably as good as ours. Some of them we may never be able to duplicate in our homes. So, we hope you enjoy using most of the recipes you can and just enjoy reminiscing with the others.

This cookbook was compiled by two of Cecile’s grandaughter, Candid McDonald & Jacque Nyenhuis. Thanks to everyone who contributed!

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Table of Contents

Page 3

Page 9

Page 15

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Cherry Cheese Cake Gram’s recipe box

Crust: ¼ pound butter 1½ cups graham cracker crumbs ½ cup sugar Cheesecake: 1 cup sifted powdered sugar 8 ounces soft cream cheese 1 can cherry pie filling whipped topping

Cherry Crunch Cake Gram’s recipes

1 ½ 1 1

3

lb. 6 oz. can cherry pie filling box (2 layer) yellow cake mix cup nuts stick butter, melted


Mix together butter, graham cracker crumbs and sugar. Pack in pan and bake 8 min. 325°. Cream together cream cheese and pwd. sugar and place on crust. Layer a can of cherry pie filling over cream cheese. The top layer is a pkg. of whipped topping. If doubled, will fill a 9x13˝ pan and serve 15-20 people. Can be prepared a day ahead.

Evenly distribute pie filling over bottom of an 8x10” pan (buttered). Sprinkle dry cake mix (about 2 c.) over cherries then add nuts in uniform layer. Drizzle with melted butter. Bake at 350 for 55 min. or until top looks golden and crunchy. Serve warm with ice cream if desired.

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Chocolate Bottom Cupcakes Denver and Lisa Muhs & Gram’s recipe box Lisa writes that there should be a warning label with this recipe reading... Warning, highly addictive to children, “stay at home” moms and of course hog farmers!! Enjoy with caution.

Filling: 8 oz. package cream cheese, softened egg cup sugar teaspoon salt cup chocolate chips Batter: 1 cup water ⅓ cup oil 1 tablespoon vinegar 1 teaspoon vanilla 1½ cups flour 1 cup sugar ¼ cup cocoa 1 tablespoon baking soda 1 teaspoon salt 1 1 ⅓ ⅛ 1

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Beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter; combine water, oil vinegar and vanilla. Combine dry ingredients and add to the liquid mixture. Beat well, batter will be thin. Spoon about 2 teaspoons of batter into greased or paper-lined mini-muffin pans. Top with about 1 teaspoon of filling. Bake at 350° for 18 to 23 minutes or until top springs back. Cool about 10 minutes. Gram’s recipe made larger cupcakes: Fill 18 paper lined cupcake tins about ½ full with batter. Top each with a tablespoon of filling. Sprinkle top with nuts if desired. Bake at 350° for 25 minutes or until top springs back.

“Learn to enjoy the little things- there are so many of them.”

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German Sweet Chocolate Cake Norma Bond We can’t celebrate a birthday wihtout this cake..and the mix doesn’t do!

4 ½ 2 1 4 1 2½ ½ 1 1 4

ounces Baker’s German Sweet Chocolate cups boiling water cups sugar cup butter or margarine egg yolks, unbeaten teaspoon vanilla cups sifted Swans Down Cake flour teaspoon salt teaspoon baking soda cup buttermilk egg yolks, stiffly beaten Frosting: 1 cup evaporated milk 1 cup sugar 3 egg yolks ½ cup butter or margarine 1 teaspoon vanilla 1⅓ cups flaked coconut 1 cup chopped pecans

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Cake: Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture. Beat well. Beat until smooth. Fold in whites. Pour into 3 deep 8 or 9 inch layer pans. Line on bottom with waxed paper. Bake in moderate oven 350° for 30-40 minutes. Cool. Frost tops only. Frosting: In medium sauce pan combine evaporated milk

“The happiest people don’t necessarily have the best of everything. They just make the best of everything.”

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Best Ever Chocolate Pie Sue Beall

2 3½ ⅓ 2

boxes Jello Chocolate Pudding cups milk cup chocolate chips tablespoons butter 9" or 10" baked pie shell cool whip grated chocolate

Coconut Blender Pie Gram’s recipe box

4 ⅔ 2 1 6 ⅛ 1 1

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eggs cup sugar cups milk teaspoon vanilla tablespoons flour teaspoon salt cup flaked coconut teaspoon coconut flavoring


Combine pudding, milk, chocolate chips, and butter. Cook over medium heat until it comes to a boil; stir constantly. Pour into baked pie shell. Cool: top as desired. Note: Cool Whip with some grated chocolate on top makes a very pretty pie.

Grease and flour 9" glass pie pan, as you would for cake. Blend eggs, sugar and remaining ingredients until well blended. Pour gently into pan. Place on bottom rack. Bake 40-45 minutes at 350째.

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Fresh Peach Pie Gram’s Recipe Box

Crust: 1½ cups flour ½ cup liquid shortening ½ teaspoon salt 2 tablespoons milk Fruit Glaze: ½ cup sugar 3 tablespoons corn starch 2 tablespoons white syrup 1 cup water 2 tablespoons peach jello 6 fresh peaches sliced

Pecan Tasties Becky Blair This is one of Becky’s specialities. They are miniature Pecan pies and everyone loves them.

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Dough: ½ cup margarine 1 3 oz. package cream cheese 1 cup flour Filling: 2 tablespoons melted butter ¾ cup brown sugar 1 egg 1½ cups chopped pecans 1 teaspoon vanilla


Combine flour, shortening, salt, and milk. Mix in electric beater. Press in pie tin. Bake at 400째 for 15-20 mins. Cool. Combine sugar, corn starch, syrup & water and cool until clear. Add jello and peaches, cool. Pour into the baked pie shell.

For dough: Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight. Roll into small balls and press into bottom and up the sides of muffin tins. Filling: Mix all the ingredients until well blended. Fill each unbaked tart shell. Bake at 350째 for 15 to 20 minutes. Dust tops with powdered sugar when cooled.

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Rhubarb Custard Pie Jeff Muhs I can’t picture Jeff making a pie, but word has it Debbie was in need of some cheering up. Jeff later showed up at her door with a pie he had made. Now that’s a brother!

2 1 1 1 2

eggs cup sugar tablespoon flour tablespoon butter cups rhubarb

Strawberry Pie Gram’s recipe box

1 4 1½ ¾ 2 1

13

baked pie shell cups sliced strawberries cups water cup sugar tablespoons corn starch oz. package strawberry jello


Mix eggs, sugar, flour and butter, add to cut up rhubarb. Put in unbaked pie shell and bake 45 mins at 325째.

Cook Jello, corn starch, water and sugar until thick. Cool and add berries. Put in baked shell. Top with cool whip.

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Chocolate Crinkles Sue Beall These are addictive.

½ 4 2 4 2 2 2 ½

cup vegetable oil squares unsweetened chocolate cups granulated sugar eggs teaspoons vanilla cups flour teaspoons baking powder teaspoon salt

Coconut Oatmeal Cookies Norma Bond I almost always took these camping. They don’t get stale or soggy.

2 1 1 2 ½ 1 1 1 2 1 15

cups flour cup brown sugar cup white sugar eggs teaspoon salt teaspoon baking powder teaspoon baking soda cup lard cups oatmeal cup flaked coconut


Mix oil, chocolate (melted) and sugar. Blend in eggs and vanilla. Add dry ingredients. Chill several hours or overnight. Roll in small balls and roll in powdered sugar. Bake at 350° for 10-12 minutes. Don’t overbake or they get hard.

Cream together lard and sugars, add egg. Sift and add dry ingredients. Stir in coconut and oatmeal. Bake 8-10 min. at 350°.

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Lemon Crisp Cookies Deborah Muhs

½ ½ 1½ 2 1½ 3 3 ½

cup butter cup shortening cups sugar eggs teaspoons lemon cups flour teaspoons baking powder teaspoon salt

Monster Cookies Becky Blair

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1½ ¼ ½ 3 1 2 1 ½ 1 ½ ¼ 4½

cups peanut butter cup margarine cup crisco eggs teaspoon vanilla teaspoons baking soda cup sugar cup chocolate chips cup brown sugar cup M and M’s cup nuts cups oatmeal


Cream butter, shortening and sugar. Beat in each egg and flavoring. Stir in dry ingredients. Put on greased cookie sheet.

Mix in a large bowl. Drop by tablespoons or icecream scoops on ungreased cookie sheet. Bake at 350째 for 10 to 15 minutes or until lightly browned.

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The best things you can give children, next to good habits, are good memories.

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The memory of the just is blessed... Proverbs 10:7


Gram's Heritage Dessert Book  

Collection of recipes compiled by Muhs family members.

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