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| My Sweet Mama, Circa 1938 |
Mom Mursch’s Cottage Pudding Recipe
Oven 350 degrees
Cream well ½ cup shortening and ¾ cup sugar; and 1 egg and ¼ teaspoon lemon extract; beat well.
Sift together 1 ¾ cups sifted all purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
Add to creamed mixture alternately with 2/3cup milk, beating after each addition. Bake in lightly greased and floured 9x9x2 inch baking pan at 350 degrees for 40 to 45 minutes or until cake tests done. Serve warm with Nutmeg Sauce.
Nutmeg Sauce:
½ cup sugar
1 Tbsp. Corn Starch
dash salt
About 1 tsp. Nutmeg.
Gradually add 1 cup boiling water, stirring into mixture. Add about 2 tablespoons butter. Stir until thickened.
Pour warm sauce over individual servings of cake above. Double this mixture for a larger cake. Delicious dessert for a cool evening!!
Here's another of my Mother's Favorite Fall Recipes:
GINGERBREAD
Oven 350 degrees
1/2 Cup shortening
1/2 cup sugar
1 egg
1/2 cup light molasses ( I use dark Grandma's Molasses)
1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
3/4 teaspoon soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup boiling water.
Cream shortening and sugar til light. Add egg and molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately with water, beating after each addition. Bake in greased and lightly floured 8x8x2 inch pan at 350 degrees for 35 to 40 minutes or till done. Serve warm with whipped cream or icecream.
My mother always put a thin confectioner's sugar glaze over top of the warm gingerbread. Mix a little milk in a cup of confectioner's sugar to a medium-thin consistency. Pour it over cake while cake is warm.
Enjoy these two family favorites!!
Mom Mursch's Orange Cookies
(See the Blog written on July 10, 2011 for pictures of my son baking these cookies)
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| My Son Scott-enjoying Grandma's Orange Cookies (that he baked himself!) |
My Mother always baked these Orange Cookies for any special occasion ~ whether it be for a school bake sale, Christmas, Birthdays, or especially when the kids and grandkids were coming home for a visit! She often just baked them for the fun of it because she loved to bake, and these were always a favorite of my Dad’s as well as any of the neighbors or friends who happened to stop by to see if Dorothea had baked any cookies!
Mom always told us girls that the secret to baking good orange cookies is in following the directions ~ “Be sure to FOLD IN THE BUTTERMILK!” If you beat the buttermilk in too fiercely it will cause the cookies to be flat. Mom always used the tablespoon of concentrated orange juice (undiluted) in place of the ½ teaspoon of orange flavoring. Also she used the concentrated orange juice (undiluted) to make the icing with the powdered sugar. See her note at the end of the recipe.
This recipe has always been a Mursch family specialty…although my Mother says she got the recipe from a lady in Pennsylvania who had a bakery, and who only gave Mom the recipe when she knew we were moving away to Florida and wouldn’t be in competition with her! (That was in 1956, so I think the danger of competition has passed)
Grandma Mursch’s Orange Cookies (My Mom)
January 6, 1917 ~ May 7, 2006
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ENJOY!! (click on recipe to enlarge for viewing - and then back arrow to return to blog) |
Mom's Homemade Ice-Cream Recipe
This is the best homemade ice-cream recipe...created especially for 4th of July celebrations with the family! (Also Memorial Day, Labor Day, Birthdays, or anytime the whole family got together). It tastes especially good after having all of the family members take their turns cranking the old fashioned ice-cream churn. The Mursch Family had many happy celebrations together enjoying this scrumptious vanilla ice-cream, topped with fresh sliced peaches or strawberries, or on top of one of my mother's homemade apple pies! Now THAT's a treat!!
Ingredients:
8 eggs
1 & 3/4 cup sugar
1 Quart Half & Half
1 Pint Whipping Cream
3 Teaspoons vanilla ( or to taste- Mom used 1 tablespoon + 1 teaspoon for a great vanilla taste!)
3/4 Teaspoon salt
Whole Milk to fill the cannister- almost 1/2 gallon...see directions below - DO NOT MiX with other ingredients in mixer.
Directions:
Beat eggs til light at high speed. Add sugar gradually, beating mixture until thick.
Add remaining ingredients and mix well.
Put mixture into 6 quart ice-cream maker cannister, and THEN ADD WHOLE MILK TO FILL CAN TO 2/3 FULL. DO NOT OVER-FILL!
Then proceed to mix ice-cream according to ice cream freezer directions.
This is Mom Mursch's variation of the recipe found in the Better Homes and Gardens cookbook. This is the way she always made it for our family, and it is the best!
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| My Dad at age 90 taking his turn at cranking the ice-cream! Also, my brother Russell and brother in law Art Hutchinson helping. July 4, 2009 |
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| Third Generation of Crankers!! My son, Matthew taking his turn at cranking! |
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| 4th generation of ice-cream crankers My Grandson Noah taking his turn! |
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| 2nd Generation of Crankers...Me!! My brother Clifford in the background. |
Mom Mursch’s Snickerdoodles
(Dorothea Tedlie Mursch)
Preheat oven: 375 degrees Bake time: 8-10 minutes
Ingredients:
Mix Together:
1cup soft shortening
1 ½ Cup Sugar
2 eggs
Sift together:
2 ¾ cup flour
1 tsp. Cream of Tartar
1 tsp. Baking soda
½ tsp. Salt
Stir dry ingredients into mixed shortening, sugar and eggs and mix until well blended.
In a small bowl blend together 2 tbsp. Sugar and 2 tsp. Cinnamon.
Roll cookie dough into small balls the size of walnuts. Roll each ball into the mixture of sugar and cinnamon. Place each ball on cookie sheet, at least 2 inches apart. Bake in 375 degree oven for 8-10 minutes, until slightly browned, but still soft. Cool on racks.
Yummy…best when when still warm from the oven!! Enjoy
Pamela Mursch Steiner
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