![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I got a few of grandma's recipes here for some good Missouri home cooking style foods. Yum. Except the deviled eggs. I always end up making them but I think they're gross. No cobbler recipe this time, but I can find one later if anyone's interested :)
------------
Ethel's Pudding and Pie Filling (Chocolate Pie).
2 1/2 c milk
1 rounded cup sugar
2 tablespoons cocoa (a little extra is ok)
3 heaping tablespoons flour
pinch salt
3 egg yolks
1 tsp vanilla
scald 1 cup of the milk and let cool some. mix dry ingredients well. stir the eggs and cup of scalded milk into the dry ingredients. add the rest of the milk and stir well. Cook over slow (medium-ish) heat until thick. Stir pretty much constantly or it will stick and burn. After it's cooked, remove from heat and stir in vanilla. pour into a baked pie crust and chill.
-------------
Cinnamon Rolls (requires bread machine, or you have to do the kneading yourself).
1 c milk
5 tbsp margarine or butter
1 big egg (or 1.5 smaller eggs)
5 tbsp sugar
1 tsp salt
4 c all purpose flour
2.5 tsp yeast
Use bread machine's dough setting. When it's done, take out of the machine (or after first raising if you do it by hand), roll out onto a floured surface until about 1/2-3/4 inch thick rectangle. Spread with softened butter or margarine. Sprinkle liberally with sugar and cinnamon. Roll the dough into a tube. cut into 1 inch (or so) discs. Decide whether you want caramel or frosted rolls, and continue as desired.
For Caramel Sticky Rolls:
Find a pan that will hold all the rolls...usually 9x13 or slightly larger. Crumble brown sugar in the bottom of the pan. You want enough to have some in all parts of the pan, but you don't need to cover 100% of it..just a good smattering. Melt a stick of margarine and pour over the brown sugar. Add a little corn syrup...one good drizzle should do..it probably is around a half a cup if one was to measure. Stir to mix up the caramel stuff and get the brown sugar all wet. Add Pecans if desired. Put the rolls from above into the pan, leaving a little space between them since they will raise to fill in a bit. Let raise again, and bake until done at 350. When they're done and still hot, you have to turn them out of the pan so the caramel will be on top of the rolls. A piece of cardboard covered in aluminum foil is a good place to put them.
For frosted rolls:
Put the rolls from above into a pan. Let raise a second time, then bake until done at 350. When they're almost done, make a frosting for them:
1/2 stick butter
powdered sugar
milk
vanilla
Mix the butter with a good amount of sugar..maybe a cup or so and some milk...just a little pour. put in about a teaspoon of vanilla and stir. At this point you should be able to tell if you need more milk or more sugar. You want the consistancy to be spreadable but not really thin. When you've got it, wait til the rolls are out of the oven and still warm. Spread the frosting onto them and it will melt a little onto the warm rolls.
-------------
Noodles
3 egg yolks
1 whole egg
3 tbsp water
2 c flour
1/4 tsp salt
Put the 2 cups flour and the salt in a bowl. Add the eggs and water and stir. Roll out onto a floured surface. It should be rolled pretty thin, maybe 1/8 inch or so. Think pasta thin here. If it's too sticky when you're rolling, add more flour til it works ok. Let sit to dry out for a few hours. Roll into a tube and cut into thin strips for noodles. Cook in boiling broth. Stir frequently or the noodles will sink and stick.
--------------
Deviled Eggs
18 eggs
mustard
mayonnaise or miracle whip
garlic powder
salt
sugar
Boil the eggs and peel. Cut in half lengthwise and separate the yolks from the whites. Put the yolks in a bowl and break them up into little crumbs with a fork. Add a good squirt or two of mustard, and a scoop of mayonnaise. For the mayo, use a rubber scraper and fill it up pretty good for a scoop. If in doubt put less in than you think, and taste to see if it's good. Add a pinch of garlic powder and a pinch of salt, and a teaspoon of sugar. Mix well. The texture should be pretty smooth but not runny. If it's dry still, add more mayo or mustard (more likely mayo is what you need). To get the filling nice and smooth you can use a mixer instead of just stirring with a fork. Spoon the yolk mixture into the egg white halves. Refrigerate until serving.
------------
Ethel's Pudding and Pie Filling (Chocolate Pie).
2 1/2 c milk
1 rounded cup sugar
2 tablespoons cocoa (a little extra is ok)
3 heaping tablespoons flour
pinch salt
3 egg yolks
1 tsp vanilla
scald 1 cup of the milk and let cool some. mix dry ingredients well. stir the eggs and cup of scalded milk into the dry ingredients. add the rest of the milk and stir well. Cook over slow (medium-ish) heat until thick. Stir pretty much constantly or it will stick and burn. After it's cooked, remove from heat and stir in vanilla. pour into a baked pie crust and chill.
-------------
Cinnamon Rolls (requires bread machine, or you have to do the kneading yourself).
1 c milk
5 tbsp margarine or butter
1 big egg (or 1.5 smaller eggs)
5 tbsp sugar
1 tsp salt
4 c all purpose flour
2.5 tsp yeast
Use bread machine's dough setting. When it's done, take out of the machine (or after first raising if you do it by hand), roll out onto a floured surface until about 1/2-3/4 inch thick rectangle. Spread with softened butter or margarine. Sprinkle liberally with sugar and cinnamon. Roll the dough into a tube. cut into 1 inch (or so) discs. Decide whether you want caramel or frosted rolls, and continue as desired.
For Caramel Sticky Rolls:
Find a pan that will hold all the rolls...usually 9x13 or slightly larger. Crumble brown sugar in the bottom of the pan. You want enough to have some in all parts of the pan, but you don't need to cover 100% of it..just a good smattering. Melt a stick of margarine and pour over the brown sugar. Add a little corn syrup...one good drizzle should do..it probably is around a half a cup if one was to measure. Stir to mix up the caramel stuff and get the brown sugar all wet. Add Pecans if desired. Put the rolls from above into the pan, leaving a little space between them since they will raise to fill in a bit. Let raise again, and bake until done at 350. When they're done and still hot, you have to turn them out of the pan so the caramel will be on top of the rolls. A piece of cardboard covered in aluminum foil is a good place to put them.
For frosted rolls:
Put the rolls from above into a pan. Let raise a second time, then bake until done at 350. When they're almost done, make a frosting for them:
1/2 stick butter
powdered sugar
milk
vanilla
Mix the butter with a good amount of sugar..maybe a cup or so and some milk...just a little pour. put in about a teaspoon of vanilla and stir. At this point you should be able to tell if you need more milk or more sugar. You want the consistancy to be spreadable but not really thin. When you've got it, wait til the rolls are out of the oven and still warm. Spread the frosting onto them and it will melt a little onto the warm rolls.
-------------
Noodles
3 egg yolks
1 whole egg
3 tbsp water
2 c flour
1/4 tsp salt
Put the 2 cups flour and the salt in a bowl. Add the eggs and water and stir. Roll out onto a floured surface. It should be rolled pretty thin, maybe 1/8 inch or so. Think pasta thin here. If it's too sticky when you're rolling, add more flour til it works ok. Let sit to dry out for a few hours. Roll into a tube and cut into thin strips for noodles. Cook in boiling broth. Stir frequently or the noodles will sink and stick.
--------------
Deviled Eggs
18 eggs
mustard
mayonnaise or miracle whip
garlic powder
salt
sugar
Boil the eggs and peel. Cut in half lengthwise and separate the yolks from the whites. Put the yolks in a bowl and break them up into little crumbs with a fork. Add a good squirt or two of mustard, and a scoop of mayonnaise. For the mayo, use a rubber scraper and fill it up pretty good for a scoop. If in doubt put less in than you think, and taste to see if it's good. Add a pinch of garlic powder and a pinch of salt, and a teaspoon of sugar. Mix well. The texture should be pretty smooth but not runny. If it's dry still, add more mayo or mustard (more likely mayo is what you need). To get the filling nice and smooth you can use a mixer instead of just stirring with a fork. Spoon the yolk mixture into the egg white halves. Refrigerate until serving.
