Gran'ma Wood's Broccoli Salad

4 cups broccoli flowerettes

1 cup sunflower seeds

1 cup golden raisins

½ cup read onions, diced

½ cup bacon bits

Dressing 1 cup mayonnaise

¼ cup sugar

2 Tablespoons rice vinegar

salt & pepper to taste

Mix all together no sooner than 1 hour before serving

Gran'ma Wood's Caramel Spice Nut Cake

Cake:

1 cup shortening

1 cup sugar

3 eggs, separated

1 teaspoon vanilla

2 cups flour

1 teaspoon soda

¼ teaspoon salt

½ teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup sour milk

¾ cup walnuts

Cream shortening and sugar.  Beat egg yolks and add to creamed mixture.  Beat thoroughly till well mixed. Stir in vanilla.  Sift flour, measure and sift together with other dry ingredients.  Add alternately with milk to creamed mixture.  Beating till smooth after each addition.  Whip egg whites till stiff but not dry.  Add to batter along with nuts.  Turn into two 8-inch pans that are well greased.  Make in moderately hot oven (375° high altitude or 350° sea level) 25 minutes.  Let cool, then spread with caramel frosting.

Caramel Frosting

2 cups sugar

6 Tablespoons caramelized sugar

2 egg whites

2/3 cup water

¼ teaspoon cream of tartar

1 teaspoon vanilla

Place sugar, water and cream of tartar in saucepan. Bring to boil; add caramelized sugar.  Cook to 242° or soft ball.  Beat egg whites until stiff but not dry.  Add vanilla.  Pour syrup slowly over beaten egg whites while beating till frosting will stand in stiff peaks and is of consistency to spread.  Spread on cake fast.

Gran'ma Wood's Cheese Fondue

1 cup scalded milk

1 cup soft stale bread crumbs (soaked in the milk)

¼ pound mild cheese cut in small peaces

½ teaspoon salt

yolks of 3 eggs

whites of 3 eggs, stiffly beaten

First 5 ingredients were mixed together then folded into the stiffly beaten egg whites and cooked in a moderate oven (350°) for 45 minutes

Gran'ma Wood's Chocolate Prune Cake

2 cups cooked prunes

2/3 cup shortening

1 ½ cup sugar

3 eggs, well beaten

1 teaspoon vanilla

4 teaspoon baking powder

½ teaspoon soda

½ teaspoon salt

2 squares (2 oz.) bitter chocolate

2 ¾ cup cake flour

1 cup milk

Pit prunes and cut into small pieces.  Cream shortening and sugar thoroughly.  Melt chocolate over hot water and add to creamed mixture;  mix.  Add well-beaten eggs and mix again. 

Sift flour with baking powder, soda and salt, and add alternately with the milk, a small amount at a time.  Add prunes and vanilla band beat thoroughly.  Pour into 3 greased layer cake tins and bake 25 to 30 minutes in a moderate oven 350° or 375°.  Put layers together and spread top and sides with chocolate butter frosting.

Gran'ma Wood's Imitation Chocolate Prune Cake

1 pkg. pudding-included devil’s food cake mix

1 ½ cup cooked & chopped prunes (these may be cut with scissors, or mashed, or pureed/chopped in a food processor)

½ cup buttermilk*

½ cup oil

3 eggs

½ cup walnuts, chopped

Heat oven to 350° (375°).  Grease and four 2 8 inch or 9 inch cake pans.  In a large bowl mix cake mix, buttermilk, oil and eggs at low speed until moistened.  Beat 2 minutes at high speed.  Stir in prunes and walnuts.  The batter is thick.  Turn into the cake pans.

Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.  Frost with chocolate butter frosting.

*To substitute for buttermilk, use 1 ½ teaspoon vinegar or lemon juice plus milk to make ½ cup.

Gran'ma Wood's Cream Puffs

Pastry:

1 cup boiling water

½ cup butter

1 cup flour

4 eggs

Boil water and butter, add flour and stir rapidly;  remove from heat.  Break and stir in each egg separately.  Cool and bake in hot oven.  (Preheat oven to 400°)

Filling:

1 cup milk

½ cup sugar

½ cup flour

1 egg

flavoring

Combine sugar, flour, and salt in large double boiler. Whisk milk and egg and add to sugar mixture.    Bring to simmer, whisking occasionally over medium heat. Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes. Off heat, stir in vanilla.

Gran'ma Wood's Date Nut Bread

1 cup cut-up dates

1 teaspoon baking soda

2 Tablespoons shortening

1 cup hot water

1 egg

1/3 cup granulated sugar

1/3 cup brown sugar, firmly packed

2 ½ cups sifted flour

1 teaspoon baking powder

1 cup coarsely chopped nuts

Remove pits from dates and cut across with scissors into 4 or 5 pieces;  place in bowl.  Sprinkle dates with soda and drop shortening on top;  pour hot water over all and let stand until cool.  Beat egg and gradually beat in sugars.  Sift together flour, baking powder and salt.  Add the egg mixture alternately with date mixture, beating well after each addition.  Add nuts.  Place batter in a well greased and floured loaf pan and bake in a moderate (350°) oven 1 hour.  Removed from pan and cool on rack.