RECIPES
Compiled by Women’s Society of Christian Service
Methodist Church
Grandview, Indiana
1955
Ginger Bread
Legacy of Mrs Rilla Parker
Grandview, Indiana
½ cup sugar
½ cup Spry or Crisco
Cream thoroughly.
1 cup molasses
2 beaten eggs
2 teaspoons ginger
1 teaspoon cinnamon
Sift together:
2 ½ cups flour
2 level teaspoons soda
Last add 1 cup boiling water.
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Graham Cracker Cake
Legacy of Rae Turner
Grandview, Indiana
1 lb. graham crackers
1 lb. marshmallows (diced_
1 cup nuts (chopped)
¾ cup sweet milk
Roll crackers and reserve one cup of the meal. Mix all ingredents well then form in a loaf. Roll in remainder of cracker meal.
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Pineapple Coconut Cake
Legacy of Zela Webb
Grandview, Indiana
½ cup butter
1 7/8 cups sugar
4 egg yolks
1 cup crushed pineapple
2 ½ cups cake flour
3 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
1 cup coconut
4 egg whites, beaten
Cream butter and sugar and blend well. Add well beaten egg yolks, beat until mixture is light and add pineapple. Do NOT drain off the juice. Sift flour, then measure. Sift together baking powder and salt, add to the first mixture. Then add vanilla and coconut. Fold in beaten egg whites. Pour into two 9” layer pans which have been greased and floured. Bake at 375 degrees 45 or 50 minutes.
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Banana Cake
Legacy of Zela Webb
Grandview, Indiana
½ cup shortening
2 cups sugar
1 cup mashed banana
2 whole eggs
½ tsp. salt
1 cup sour milk
½ tsp. soda
1 tsp. baking powder
2 cups flour
1 cup nuts
Cream the shortening and sugar together. Mash 4 small bananas (1 cup) with a fork and add gradually to the above mixture, mixing well after each addition. Add the eggs and then the sour cream in which the soda has been dissolved. Sift the baking powder, flour and salt together. Chop nuts fine. Add to above mixture.
This makes three layers. Bake in moderate oven (350 degrees) 30 to 35 minutes. Put cake together with sliced bananas and powdered sugar icing or any favorite frosting.
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Ice Cream Cake
Legacy of Mabel K Scifres
Grandview, Indiana
2 cups white sugar
1 cup butter
1 cup sweet milk
Whites of 8 eggs stiffly beaten
3 ½ cups flour
2 tsp. baking powder mixed in flour
Flavor to taste.
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Jam Cake
Legacy of Maude Armstrong
Grandview, Indiana
2 ½ cups sugar
1 cup shortening
1 cup buttermilk
1 teaspoon soda in buttermilk
4 eggs
2 cups jam
4 cups flour
2 tablespoons cinnamon
2 teaspoons allspice
2 teaspoons cloves
1 teaspoon nutmeg
Bake in layers
Filling -
2 cups brown sugar
2 eggs
½ cup cream
1 teaspoon vanilla
Cook in double boiler until thick.
Spread between layers on which place chopped nuts, raisins and cherries.
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Banana Spice Cake
Legacy of Lula Mae Thorpe
Grandview, Indiana
2 2/3 cup flour
2/3 cup shortening
1 1/3 cups mashed bananas
1 cup nuts
2 beaten eggs
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1 ½ teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon cloves
Cream shortening and sugar.
Add beaten eggs and mashed bananas.
Gradually add dry ingredients.
Add vanilla and nuts.
Bake in 375 degree oven for 30 minutes or until done.
Cover with caramel icing.
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Milk Chocolate Cake
Legacy of Margaret Biedenkopf
Grandview, Indiana
1 cup canned milk
1 ¾ cup cake flour
1 1/3 cup sugar
¼ teaspoon soda
2/3 cup Spry
2 teaspoons baking powder
2 squares baking chocolate
½ teaspoon salt
2 eggs, unbeaten
1 teaspoon vanilla
Sift flour, sugar, baking powder and salt and soda together.
Add melted chocolate, Spry and milk.
Beat 200 strokes or 2 minutes by mixer.
Bake in layers (2) 35 to 40 minutes at 375 degrees.
Caramel Icing
2 cups brown sugar
½ cup milk
½ cup Spry
Mix and bring to a full boil and boil one minute.
Beat until thick enough to spread.
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Banana Cake
Legacy of Margaret Biedenkopf
Grandview, Indiana
2 ½ cups sifted granulated sugar
1 cup vegetable shortening
4 egg yolks
6 tablespoons buttermilk
1 ½ teaspoons soda (level)
2 cups mashed bananas
¼ teaspoon salt
3 cups flour, sifted
4 egg whites, beaten stiff
1 cup nuts
Cream shortening and sugar and salt.
Add egg yolks and continue beating.
Put the baking soda into the buttermilk and let it foam.
Add to creamed mixture.
Then add mashed bananas.
Add flour and nut meats alternately.
Fold in stiffly beaten egg whites last.
Bake in greased stem pan at 325 degrees for 1 ½ hours.
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Spice Cake
Legacy of Margaret Biedenkopf
Grandview, Indiana
1 cup brown sugar
1 1/3 cups flour
½ cup milk
1 teaspoon baking powder
¼ teaspoon salt
½ cup shortening
1 egg & 1 egg yolk
½ teaspoon soda
½ teaspoon cinnamon
½ teaspoon nutmeg
Cream sugar and shortening. Beat egg yolks in one at a time.
Add milk slowly with flour, baking powder, soda and spices.
Beat until smooth. Fold in 1 egg white beaten stiff.
Line bottom of pan with waxed paper.
Spread on top of batter, one egg white, beaten stiff, mixed with ½ cup brown sugar.
Sprinkle with chopped nuts and spices.
Bake in slow oven, 350 degrees, about 30 minutes.
If buttermilk is used, use ½ teaspoon baking powder and ½ teaspoon soda.
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Chocolate Marshmallow Fudge
Legacy of Helen Held
Grandview, Indiana
4 ½ cups granulated sugar
1 stick margarine
1 – 10 ounce can marshmallow whip
1 large can Milnut
3 packages Nestles Bits
1 cup pecans
Mix sugar, margarine and Milnut together and boil 4 minutes, stirring constantly.
Remove from heat. Add Nestles Bits, 1 package at a time, beating after each addition.
Add nuts and marshmallow whip.
Beat until thick and pour onto buttered platter or waxed paper.
Cut into squares. Makes 5 pounds fudge.
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Divinity
Legacy of Rae Turner
Grandview, Indiana
2/3 cup water
3 cups granulated sugar
1 cup white corn syrup
Mix in saucepan and cook until mixture forms a soft ball when tested in cold water.
Stir ½ cup water and 1 cup granulated sugar in second saucepan 20 minutes after first syrup is started and set to cook. Cook until mixture spins a thread. Beat whites of three eggs and pour first mixture very slowly, beating constantly. When this reaches peak stage, turn in very slowly the contents of the second saucepan, still beating constantly. Stir in a cup of nut meats.
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Taffy Candy
Legacy of Rilla Parker
Grandview, Indiana
3 cups sugar
½ cup water
½ cup vinegar
Pinch salt
1 tablespoon syrup
Vanilla
Cook until hard ball forms when dropped in cold water. Cool and pull.
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Penoche Candy
Legacy of Flossie Sauter
Grandview, Indiana
1 cup brown sugar
1 cup white sugar
½ cup milk
1 teaspoon vanilla
1 cup nuts
speck salt
1 tablespoon butter
Mix sugar, milk, butter and salt. Cook until it forms soft ball. Drop in cols water. Let stand in cold water until cool. Add nuts and vanilla. Beat until stiff.
Put in buttered pans and cut in squares.
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Honey Balls
Legacy of Rae Turner
Grandview, Indiana
Mix:
1 cup Peanut Butter
1 cup strained Honey
1 ½ cups Dry Milk
Make into balls the size of a walnut.
Roll in crushed cereal or graham crackers or cake crumbs.
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Creamy Chocolate Fudge
Legacy of Helen Kirk
Grandview, Indiana
3 cups sugar
1 cup Pet milk
½ cup white syrup
3 squares chocolate
Cook together until it forms a soft ball in water.
Add 4 Tablespoons butter and 1 teaspoon vanilla.
Cool and beat til thick.
Add nuts and pour into shallow pan.
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Divinity
Legacy of Mayme Thurman
Grandview, Indiana
2 cups granulated sugar
½ cup white syrup
½ cup water
Pinch salt
Cook together until it forms a hard ball in water.
Have ready the white of 1 egg with 1 Tablespoon water, beaten very stiff.
When syrup is ready pour into the white of egg, add any flavoring you like, beat until it begins to get heavy and drop from spoon onto waxed paper.
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