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Ingredients:

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

Directions:

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 oz. unsweetened chocolate
  • 1 cup sugar
  • 1 cup boiling water
  • 3 Tbsp. flour
  • 2 eggs, separated
  • 1 Tbsp butter
  • 1 tsp. vanilla
  • 1 baked 8″ or 9″ pie shell

Stir flour and sugar in top of double boiler.  Add boiling water.  When smooth add chocolate and stir micture over hot water until chocolate melts.  Remove from fire, add yolks beaten with 1 Tbsp water.  Then add butter.  Cook in double boiler 10 minutes, stirring occasionally.  Cool and add vanilla.  Place in baked  pie shell.  Top with whipped cream and chocolate shavings or with meringue.

P1010816

  • 1 1/2 cup pumpkin**
  • 1/4 cup brown sugar
  • 1 Tsp cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 2 eggs, slightly beaten
  • 1 1/2 cup milk
  • 1/2 cup cream
  • 1 9″ unbaked pie shell

** You can also use butternut squash. Cut in half, take out the seeds, and bake face down at 350 for an hour.

Mix ingredients and pour into pie shell.  Bake in preheated oven at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake another 45 minutes or until knife inserted in center of pie comes out clean.

  • 2 egg whites
  • 1 tsp. vanilla
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 oz. (1 cup) semi-sweet chips

Beat egg whites, vanilla, cream of tartar and salt until soft peaks.  Gradually beat in sugar until mixture is very stiff and glossy.  Fold in chips.  Drop by teaspoonfuls onto baking sheet lined with brown paper or foil.  Bake at 300 degrees, on top rack of oven for 25 minutes (or a little less).

  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 cup milk
  • 2 Tbsp. butter
  • 2 tsp. vanilla

Icing:

  • 8 Tbsp butter (1 stick)
  • 1 1/2 cup brown sugar
  • 6 Tbsp cream
  • 1 1/2 cup. coconut
  • 1 cup chopped nuts

Beat eggs until thick.  Add 2 cups sugar.  Add eggs.  Add the flour.  Bring to a boil the milk and butter.  Add this and the vanilla.  Bake in a greased 16″x8″ pan at 350 degrees for 25-30 minutes.

To ice: Cook ingredients until thick. Spread on baked cake while still hot.   Put under broiler and toast lightly.

Carol’s note:  On the back side of my recipe card for this cake Nina ( age 4?) wrote the alphabet from A to R (all that would fit?) and signed her name

  • 2 squares unsweetened chocolate
  • 1/2 cup butter (one stick)
  • 1 cup sugar
  • 2 unbeaten eggs
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 cup chopped nuts

Melt chocolate and butter in top of double boiler.  Turn off heat and add rest of ingredients.  Pour into a buttered shallow pan ( 8″ x 8″) and bake at 400 degrees for 15 to 20 minutes.  Cool before cutting into squares.

Carol’s notes:  I usually make a double recipe.  Check after 15 minutes.