The Hands of Time

Have you ever looked at your hands and thought about everything they can do? When I saw this photo of my hands shaping the cookie dough, I thought about all of the DNA that trickled down to little old me.
My father developed a list of our great-grandmothers as far back as we know; the women who were daughters and sisters and who married the Landon and Saum sons. They combined their skills with a whole new set of in-laws.
These are the women who nurtured and raised our ancestors for over three centuries, while passing along their own kitchen legacies.

1684, Nathan Landon married Hannah Bishop
1701 James Landon married Nancy Vaile
1718 Daniel Landon married Dorothy Elliott Holdridge
1747 William Landon married Mercy
1773 James S Landon married Elizabeth
1809 Samuel Landon married Elizabeth Gardner
1838 Cyrene Landon married Mary Waters
1850 Hamilton Landon married Cordilia Brown
1893 Henry Landon married Laura Travis
1928 Ray Landon married Carol Saum
1893 John Lincoln Saum married Mary Rosa McClaskey
1887 Henry Saum married Jennie Potts
1875 Henry Saum married Jemima Bell
1853 Henry Saum married Rebecca Clendening
1813 Adam Saum married Margaret Miller
1784 Nicholas Saum married Mary Ann Shaver
1781 Nicholas Saum married Margaret Helmic

Ray & Carol Landon

Mary Rose & John Saum

Henry & Laura Landon

Crumb Cake

Gramsy is surprised with a Crumb Cake, 1995

Crumb Cake goes back as far as I can remember. Every year when my mother asked what I wanted for my birthday dinner it was always the same, "Spaghetti and a Crumb Cake". This past July Ginger brought a Crumb Cake to the Landon Reunion in Prospect. It had a different appearance, was darker on top, was the height of a normal cake and was so moist. For several years my father requested a Crumb Cake for his birthday and I'd just given up trying to get my cake not to fall. Dad even had me call Aunt Midge for her recipe, which was different than mine.  And then Aunt Becky called me in November to compare my recipe with hers. I suggested she check with Ginger.

Well, last week I was going through an old cookbook of my Mom's (a whole other story) and found THE Crumb Cake recipe. You know what they say about things getting lost in translation...The first thing I noticed was that this calls for a 9 x 9 pan. I'm so perplexed, but can't wait to try this recipe!

Hey Ginger, tell me about your recipe.

Matching Aprons

Barbara, Doris, Margaret, Gramsy, Rebecca, Sharon

Gramsy loved to sew! A few times she organized themes and made matching outfits for the grandchildren.


Left, we look like little green elves (1965)











We all remember the beautiful green chiffon dresses too.

Carol, Casey, Sharon Christie,
Katie, Jasmine (Heather & Marge not shown)

This year I made matching aprons for my mom, sisters, nieces and daughter. I hope we remember to wear them when we bake cookies together in 2011.

Dirt Cake

3 ½ cups milk

2 pks instant vanilla pudding

Mix and refrigerate 20 minutes until set.

Add 1 – 12oz container of cool whip

2 lrg pks oreo cookies (crushed) 1 pack per clay pot

1 cup powdered sugar

8 oz cream cheese

1 stick butter

Rugelach

Dough

2 sticks butter, room temp

8 oz cream cheese, room temp

¼ cup heavy cream

1 tsp salt

2 ½ cups flour

Beat ½ pound butter and cream cheese until fluffy. Beat in cream and salt. Gradually beat in flour until just combined. Divide dough in 4 parts. Wrap each and place in freezer until cold.

Center Mixture

4 TBSP butter

6 Tbsp sugar

1 ¼ tsp cinnamon

1 ½  cup chopped nuts

Melt 4 TBSP butter. Combine sugar and cinnamon in a separate dish. 

Roll 1 part of dough at a time into 1/8 inch thickness on floured surface. Brush surface with melted butter. Sprinkle with some cinnamon/sugar and walnuts. Cut into 16 wedges. Roll up, starting with wide end. Bake on ungreased cookie sheet at 350° for 20 – 25 minutes, until golden brown. 

Sprinkle with powdered sugar while warm, then again when cooled.

Rice Krispie Treats

3 Tbsp margarine or butter

1 10oz pk regular marshmallows

or

4 cups mini marshmallows

6 cups Rice Krispies

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal, stir until well coated.  Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 pan coated with cooking spray.  Best if served same day.

Zucchini Bread

1 spice cake mix

1 1/3 cup water

¼  cup vegetable oil

3 eggs

2 cups shredded zucchini

½ cup raisins

½ cup chopped walnuts

 Mix all ingredients together. Grease and flour 2 bread pans or bunt pan. Pour batter. Bake at 350° for 28 minutes for loaf, 35 – 40 minutes for bundt.

Frosting:

¼ cup soft butter

1 ¾ cup powdered sugar

1 tsp vanilla

½ tsp cinnamon

1/8 tsp nutmeg

1 – 2 Tbsp milk

Obtained from Sharon Shockey

Mandarin Orange Salad

This is a very popular family favorite and several friends have been asking for the recipe since we served it at Katie's graduation party. You only need six ingredients and it's so easy to put together. 

Double the recipe for a crowd

3 cups water

1 - 3 oz. pkg orange gelatin

1 - 3 oz pkg. instant vanilla pudding

1 - 3 oz. pkg tapioca pudding mix

1 - 15oz can mandarin oranges, drained

1 - 15 oz can crushed pineapple, drained

1 - 8 oz carton frozen whipped topping, thawed
1 - 2 TBSP of love

1. Open packages of pudding and pour into a small bowl so it's ready to use. 
2. In saucepan, bring 3 cups of water to a boil. 
   
3. Whisk in gelatin and pudding mixes.  
4. Return to a boil, stirring constantly, boil for 1 minute. I repeat, don't set the timer UNTIL the mixture comes to a full, rolling boil.  
5. Remove from heat and cool completely. I like to pour the mixture in a bowl so it cools a little quicker.
6. Make sure the fruit is well drained. I press the pineapple against the strainer with a spoon to squeeze out the juice. 
7. Gently fold in oranges, pineapple and whipped topping.  
8. Spoon into a serving bowl.  
9. Cover and chill at least 2 hours.

Ice Cream Peanut Butter Pie

 1 graham cracker crust

½ gallon vanilla ice cream

½ cup light karo syrup

¼ cup creamy peanut butter

1 cup dry roasted peanuts.

Soften ice cream. Pile pie crust ½ full – flatten top and freeze.  Mix peanut butter and karo syrup together. Pour ½ mixture over ice cream. Sprinkle with ½ cup nuts.

Repeat these layers again, topping with nuts. Freeze.

Chocolate Chip Bars

1 cup butter, softened
1 1/2 cup brown sugar
2 eggs
2 TBSP milk
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
12 oz. pack chocolate chips


Cream butter, brown sugar with electric mixer. Add eggs, milk and vanilla, beat well.
Stir in flour and all dry ingredients with wooden spoon.
Stir in chocolate chips.
Spread into greased 9 x 13 pan.
Bake at 350 for 30-35 minutes. Cool and cut into bars.

Drop Biscuits

2 cups flour

3 tsp. baking powder

1 tsp. salt

1/4 cup + 2 Tbsp. Crisco

1 cup milk

Lightly combine dry ingredients.  Cut in shortening.  Add milk.  Mix gently.

Grease a round cake pan.  Spoon 7 - 8 mounds around pan close together and 1 in center.

Bake at 400 for 12 - 15 minutes.

my family’s favorite, Submitted by Christie Hickman

No Bake Cookies

2 cups sugar

1/2 stick butter

1/4 cup cocoa

1/2 cup milk

Mix in saucepan.  Cook until comes to hard, rolling boil.  Remove from heat and add:

1 tsp vanilla

1 cup peanut butter

3 cups quick oats.

Stir well.  Drop spoonfuls on waxed paper.  Will set up as cools.

Texas Sheet Cake Brownies

Tommy making brownies, 1993

2 sticks margarine

1 cup water

5 Tbsp cocoa

Cook in sauce pan until melted and boiling. Remove from heat.

2 Eggs

1/2 cup sour cream 

1/2 tsp. salt

2 cups sugar

2 cups flour  

1 tsp. baking soda

1 cup nuts

Use mixer for batter. Pour hot cocoa mixture into batter a little at time so eggs won't cook.  Mix, then pour into 11 x 14 greased jelly roll pan.  Bake at 400 for 20 minutes.

FROSTING:  1 stick margarine, 5 Tbsp. cocoa, 1/4 cup + 2 Tbsp milk.  Cook until boils.  Lower heat; add a 1 pound box of powdered sugar (or 3 + 2/3 cups) and 1 tsp vanilla. Beat until smooth. Pour over hot brownies. Frosting will firm when cooled.

Russian Teacakes

Making Russian Teacakes has been a family tradition for every Holiday!

Ingredients

2 cups (4 sticks) margarine or butter, softened

1 cup powdered sugar

2 tsp. vanilla

4 ½  cups flour

1/2 tsp salt

1 ½  cups finely chopped nuts

Directions

Mix margarine and powdered sugar and vanilla.  Mix in flour, salt and nuts until dough holds together.

Shape into 1-inch balls.  Bake on ungreased cookie sheet  at 400° for 10 - 12 minutes until set, not brown. 

Roll in powdered sugar while warm; cool. Roll in powdered sugar again.  Makes 6 dozen.

Tommy is up to his elbows in powdered sugar, 1996

Spritz Cookies

You will need a cookie press for this recipe

Ingredients

1 cup margarine, softened1/2 cup sugar

2 + 1/4 cup flour

1/2 tsp salt

1 egg

1 tsp almond extract or vanilla

food coloring

Directions

Mix margarine and sugar.  Add egg and flavoring. Add food coloring. Mix until smooth.   Mix in salt and most of flour.    Finish with rest of flour.  Place dough in cookie press; form desired shapes on ungreased cookie sheet. Sprinkle with decorating sugar. Bake until set but not brown.  Bake at 400° for 6 - 9 minutes.  Remove from sheet immediately. 

Pecan Pie Bars

A great alternative to Pecan Pie for the Holidays!

CRUST:  

3 cups flour

1/2 cup sugar

1 cup margarine

1/2 tsp salt

In large bowl with mixer at medium beat flour, sugar, margarine and salt until resembles coarse crumbs.  Press firmly and evenly into greased 15 x 10 inch baking pan.

Bake at 350 for 20 minutes. Add filling below.

FILLING:

4 eggs

1 ½  cups KARO

1 ½  cups sugar

3 TBSP melted margarine

1 ½  tsp vanilla

2 ½  cups chopped pecans

In large bowl beat lightly, eggs, corn syrup, sugar, margarine and vanilla.  Stir in pecans.  Spread over hot crust.

Bake 25 minutes or until set.  Cool on wire rack.  Makes 48 bars.  

Peanut Butter Fudge

1 can evaporated milk

3/4 stick margarine

2 lb bag brown sugar

1 - 12oz jar peanut butter

1 - 7oz jar marshmallow cream

Mix margarine,  brown sugar, and evaporated milk in saucepan; bring to boil on medium heat.  Continue  rolling boil until softball stage, stirring constantly.  Remove from heat.  Add peanut butter and marshmallow.  Pour into prepared 13 x 9 inch pan.  Cool and cut.

Never Fail Fantasy Fudge

1 + 1/2 sticks margarine

3 cups sugar

2/3 cup evaporated milk

1 - 12oz pkg chocolate chips

1 - 7oz jar marshmallow creme

1 cup chopped nuts (optional)

1 tsp. vanilla

Mix margarine, sugar, evaporated milk in saucepan; bring to boil on medium heat.  Continue  rolling boil for exactly 5 minutes, stirring constantly.  Remove from heat.  Add chocolate chips; stir  vigorously until melted.  Add marshmallow and vanilla.  Pour quickly into buttered 13 x 9 inch pan.  Cool and cut.

Dump Cake

2 cups sugar

2 cups flour               

2 eggs

2 tsp baking soda
2 pinches of love

1 can crushed pineapple, with juice

                                     

Mix together in large bowl.  Pour into greased 9 x 13 glass pan.  Bake 325° for 35 to 45 minutes.

FROSTING:

1 - 3 oz pack cream cheese, softened

1/2 stick margarine, melted & cooled

2 tsp vanilla

2 cups powdered sugar

1 cup chopped pecans or walnuts

Mix together, and spread on cooled dump cake.

Crusty Cream Cheese Pound Cake

1 cup butter

1/2 cup shortening

3 cups sugar

1- 8 oz pack cream cheese, softened

3 cups sifted cake flour

6 eggs

1 TBSP vanilla or almond

Cream butter and shortening.  Gradually add sugar.  Add cream cheese.  Beat until light and fluffy. Alternately add eggs and flour.  Begin and end with flour. Stir in vanilla. Pour batter into greased and floured tube pan.  Bake at 325° for 1 hour 15 minutes.

Cool in pan for 10 minutes before removing from pan.

Mamaw always makes a pound cake for our visit.

Obtained from Margaret Hickman, 
Submitted by Christie Hickman

Banana Nut Cake

2/3 cup shortening

4 large eggs

1 - 2/3 cup sugar

2 - 1/2 cup flour

1 - 1/4 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 - 1/4 cup mashed bananas

1 cup buttermilk

2/3 cup chopped walnuts

Cream shortening, eggs,  and sugar.  Beat well.

Add flour, b. soda, b. powder, salt, and then buttermilk a little at a time.  Mix well.  Add bananas and then nuts.

Grease and flour three 9 inch round cake pans.

Bake at 350° for 40 to 45 minutes, until done.

ICING  for Banana Nut Cake

1 cup cold milk

2 TBSP cornstarch

Cook these two items on medium until thick, stirring constantly.  Cool.

Cream together:

1/2 cup margarine

1/2 cup shortening

2 cups sugar

1 tsp vanilla

 Add cooled custard a spoonful at a time while mixer is on high.  Beat until it looks like whipped cream for 20 minutes.

Fruit Crisp

Cherry Crisp

1 cup quick oats

1 cup flour

1 cup brown sugar

1 stick margarine

1 can fruit pie filling

Mix oats, flour and brown sugar in bowl.  Melt margarine and add to the mixture.  Use half of this mixture to press in bottom of glass pan.

Pour pie filling over oats.  Top with remaining oat mixture.  Bake at 350° for 35-45 minutes.

Obtained from Sharon Shockey, Submitted by Christie Hickman

Snickerdoodles

1 cup shortening                  Cream these ingredients together

1-1/2 cup sugar

2 eggs

2-3/4 cup flour                    Sift dry ingredients together and

2 tsp cream of tartar             gradually stir into creamy mixture. 

1 tsp soda

1/2 tsp salt

Roll into 1 inch balls and then roll in a mixture of 2 teaspoons cinnamon and 2 tablespoons sugar.  Place on un-greased cookie sheet.  Bake at 400° for 5-7 minutes.  Let set 2 minutes before removing from sheet.

Submitted by Christie Hickman

Blueberry Pie

Tommy cutting dough for his Cherry Pie

1 cup sugar

1/3 cup flour

1/2 tsp cinnamon

4-5 cups frozen blueberries

Mix sugar, flour and cinnamon together. Add berries and mix until coated.  Put in pie shell.  Dot with margarine.  Add top crust.

Bake at 425° for 40 to 50 minutes.

Submitted by Christie Hickman

Learning to lattice, 1997