Ada's Scalloped Apples

1 qt. Tart apples, peeled, sliced
3/4 cup sugar
1 cup raisins
2 tbsp corn starch
1/2 to 1 tsp nutmeg
3/4 cup water or apple juice

Mix apples,sugar, raisins, corn starch, and nutmeg. Place in buttered baking dish. Pour liquid over apples. Add a few pats of butter on top of apples. Cover and bake slowly until apples are tender at 300-325 for 35 minutes. Uncover to brown slightly.

Vada's Pretzel Salad

I found this recipe in Vada's file box when we visited during Easter. But most of the Landon Family will remember this being a popular dessert made by our beloved Aunt Barbara.

2-2/3 cups of crushed, salted pretzels (9 oz bag)
1-1/2 sticks margarine, melted
4 Tbsp sugar
8 oz cream cheese, room temperature
1 cup sugar
1 medium container Cool Whip
one - 6 oz and one 3 ounce pack of strawberry jello
4 cups boiling water
10 oz pack frozen strawberries, sliced

Combine crushed pretzels, melted margarine and sugar. Place in 9x13 pan, bake at 400 for 8 minutes. Let cool. 

Mix cream cheese ( softened) and sugar until smooth. Fold in container Cool whip. Spread over pretzels.

Mix both packages of strawberry jello with 4 cups boiling water. Add one 10 oz package of frozen sliced strawberries. Let this cool until it begins to thicken. Spread on top of cream cheese layer. Refrigerate at least 2 hours.

Fritter Batter

1 egg
2/3 cup milk
1 tbsp Crisco, melted
1 cup flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt

Apple fritters. Core and thinly slice apples. Dip in batter, fry in skillet of hot crisco.
Corn fritter. Use less milk. Add  can of creamed corn to batter. Fry in crisco.

Walnut Cake

1/3 cup butter

1 3/4 cup flour
2 3/4 tsp baking powder
1 cup black walnut
1/2 cup milk
1 cup sugar
1/2 tsp salt
2 eggs separated

Cream sugar and 1/2 of the sugar, beaten egg yolks. Add dry ingredients with milk. Add nuts. Add beaten egg whites, gradually with the remaining sugar. Bake in fluted pan at 350 for 30-40 minutes.

From Margaret Hickman

Danish Pastry

Margaret Hickman made this special dessert for
 Da-Daw every weekend

We spent this Easter weekend visiting Mamaw and Vada in Clarksburg. It was my mission to find the recipe to go with this photo from 2005 when Margaret showed me how to make this wonderful pastry. Of course, it was in the last recipe box I looked in!
Margaret is 96 years old and no longer spends time in the kitchen doing what she lovingly did for her family. I will try to make this Dutch Pastry before the week is out.

1 cup flour
1/2 cup butter
2 tbsp water
1/2 cup butter
1 cup water
1 tsp almond flavor
1 cup flour
3 eggs

Heat oven to 350. Measure first cup of flour into bowl. Cut in butter. Sprinkle with 2 tbsp water and mix with fork. Round into ball and cut in half. Pat dough with hands into 2 long strips 13 x 3. Make them 3 inches apart on ungreased baking sheet.

Mix the second amount of butter and water. Bring to rolling boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep from lumping. When smooth and thick add one egg at a time, beating until smooth. Divide in half and spread evenly on each piece of pastry. Bake 1 hour and 15 mins. Until crisp and nicely browned. Frost with a confectioners icing and sprinkle generously with finely chopped nuts. Check baking time at 1 hour.
Frosting, milk and powdered sugar and vanilla.

Vada also gave me three of Margaret's cookbooks which I will always cherish. One of the cookbooks was used by Margaret and her mother in the 1930's. I am looking forward to trying many of the recipes. Especially some of the old fashioned cakes!