Archives for Mom’s classics



1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk


Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

I got this from a blog called that seems to have some good recipes. I think mom used a bit more chocolate and I know she never measured anything, but these are the ingredients she would use.


  • 1 1/4 cups sugar
  • 1/3 cup lemon Juice
  • grated lemon rind
  • 1/4 tsp lemon extract
  • 2 cups milk


    1. put everything together
    2. put it in the freezer

There are no directions on the scrap of paper mom wrote this on for me. I know when we were little she would freeze this in a metal bread pan and then scrap it with a spoon as it froze, I guess to keep it from freezing solid.

I have also made it with strawberries and peaches with almond extract, and it was great, but don’t tell mom because she said it would only work with lemons.


1 c butter or 1/2 margarine and 1/2 butter (mom uses all butter)
1 c sugar
1 c flour
2 c oatmeal


Cream butter and sugar then add flour, followed by oatmeal. Make into balls the size of small walnuts. Flatten with a fork dipped in flour (not too thick). Bake on ungreased cookie sheet at 350 for 10 minutes but watch carefully. Cool before you take them off the pan. Sprinkle with confectioner’s sugar.


2 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c sugar
1 c chocolate chips


Beat egg whites, vanilla, cream of tartar and salt until soft peaks. Gradually beat in sugar until stiff and glossy. Fold in chips. Drop onto baking sheet lined with brown paper. Bake at 300 degrees for 25 minutes.
Makes 24 cookies

2 c rolled oats
3/4 c. molasses
1 yeast cake
2 c. scalded milk
1 c. water
2 tsp salt
flour- about 2 quarts or 8 cups
1 Tbsp butter or lard

Scald milk, add yeast, liquid, sugar, and salt. Stir and let stand to dissolve- 5 minutes. Add 1/2 sifted flour, beat until almost smooth and very elastic. Beat in melted and cooled shortening. Add remaining flour- work in as much as possible. Let stand 10 minutes then turn onto floured board and kneed until smooth and elastic. Round up a cover and let stand 2 ours. Punch down dough. Round up, let set til double in size- 3/4 hours. Punch down adn divide for loaves. Set 15 minutes then mold into loaves. Let rise again in pans. Bake at 400 for 10 minute then at 375 for 1 hour. Makes 3 loaves.


* 1-3/4 cup chopped pitted dates (about 10 oz.)
* 1/2 cup raisins
* 1-1/2 cups water
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup quick-cooking rolled oats
* 1 tablespoon water


1. For the filling, in a medium saucepan combine pitted dates, raisins, and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until thickened. Set aside to cool slightly.

2. Meanwhille, in a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar; beat until combined. Beat in the flour, baking soda, and salt until crumbly. Stir in the oats and 1 tablespoon water until combined. Press half of the mixture into the bottom of a 13x9x2-inch baking pan.

3. Spread the filling evenly over mixture in pan. Sprinkle filling evenly with remaining crumb mixture, pressing slightly into filling. Bake in a 350 degree F oven about 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 32 bars.