Grandma Gigi's Cook Book & Tips

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Great Grandma Washburn's Icebox Cake

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1 large and 1 small box of Jell-O Chocolate pudding mix (to cook)

1 large and 1 small box of Jell-O Vanilla pudding mix (to cook)

1 box Graham Crackers

6 Bananas Sliced

Cool Whip

 

Cook and follow the pie directions according to the box. Cool 20 minutes. In a 9x12 casserole ungreased, place the crakers to cover the whole bootom. Pour the chocolate pudding over the crackers. Place slicced bananas over pudding. Layer another set of crackers to cover the whole area. Pour the vanilla pudding over top of crackers. Layer the rest of the bananas over the pudding. Top the top with Cool Whip. Refrigerate for 2 hours. Serve.

 

Chocolate Turtle Fudge

 

4 1/2 cups sugar

1/2 cup butter

1 (12oz.) can evaporated milk

4 1/2 cups miniature marshmallows

1 (12oz.) pkg. Semi sweet chocolate chips

12 0z. Sweet baking chocolate

2 oz. Unsweetedned chocolate

2 tsp. Vanilla

1 cup chopped pecans

25 caramels

2 tbs. water

 

Line a 15 x 10 x 1 pan with aluminum foil including the sides. Grease foil. In a Dutch oven- add sugar, butter, and evaporated milk. Cook over medium heat until the sugar is dissolved. STIRRING OFTEN. Now bring to a full boil. Boil for 5-6 minutes until candy thermometer reads 234*. Remove from heat. Add marshmallows, chocolate chips, both chocolates, and stir until all is melted. Add vanilla and 1/2 cup pecans. Spread quickly in the fiol lined pan. In a saucepan cook caramels and water over low heat until melted. Spread over fudge. Sprinkle the rest of pecans over it. Cool 2 hours. Turn fudge upside down and cut in 1 inch squares.

 

 

 

Fudge



4 ½ cups sugar,

1 can evaporated milk,

1(7oz) marshmallow fluff,

1 ½  bags semi-sweet Nestle’s chocolate chips (18oz total),

½ lb. margarine,

1 tsp vanilla.

 

Put chocolate chips, marshmallow, margarine (melted) vanilla in large glass bowl - set aside.
Put sugar, evaporated milk in large pot. Medium heat top of stove stir constantly till it comes to full rolling boil. Stir and boil 10 minutes- Remove from stove. Pout over mixture in bowl. Stir till well blended. Pour into buttered 9x12 glass pan- cool then cut in squares.

Icie’s chocolate cake (NO EGG) - moist and yummy!

Put in large glass bowl and mix until even in color:
 

Preheat oven to 325*
3 cups regular flour
½ tsp salt
½ cup bakers unsweetened cocoa
2 cups sugar
2 tsp. baking soda

Put in small glass bowl mix and pour over dry ingredients, mix until blended- Pour in greased and flowered cake pans-
2 tsp. vinegar (white)
¾ cup vegetable oil (liquid)
1 tsp.  vanilla
2 cups warm water

Bake 325* for 40 minutes. Cool 10 minutes then remove from pans, cool completely then FROST!







Icie’s chocolate cake (NO EGG) - moist and yummy!



1 box spice cake mix

1 box yellow cake mix (or another spice/ or vanilla)
Oil and water to directions
6 eggs
Mix well

1 can (small @ 1 cup) pumpkin
¼ cup pumpkin pie spice
Pour in greased and floured bunt pan.
Place pan on cookie sheet

GLAZE
¼ cup orange juice
1 bag powdered sugar
3 tsp. orange liquor
Whisk
Yellow and red food coloring mix well
Pour over bunt cake
Put silk leaves in center?



 

 



Pineapple Upside Down Cake

 



1 box lemon cake mix

1 can sliced pineapple

1 cup brown sugar 1/2 cup melted butter

 

Melt butter in a deep frying pan. Do not brown the batter. Add brown sugar and check if more sugar is needed so it covers the whole pan. Take off heat. Place in single layer the sliced paneapples over the melted brown sugar mixture. Follow the directions of lemon cake mix. Pour batter over the pineapple. Bake until toothpick inserted in the middle comes out clean. Cool for 30 minutes. Place a (larger plate than the pan) plate on top of th epan and flip over. Let it set for 15 minutes and take the frying pan off.

 

Tip: Great Grandma put maraschino cherries in the center of the slices of pineapple before the cake batter.

 

 

 

 

Lemon Chiffon Cheesecake

 

 

 

1 box Graham crackers

1/4 cup margarine

3 (8 oz.)  pkg. Cream cheese

4 large eggs

1 box of Jello-O lemon pie filling

8 oz. Sour Cream

1 tsp. Lemon juice

 

Crush 1 3/4 cup graham cackers and melt 1/4 cup of margarine. Mix together and press into the bottom of springform pan. Bake 350* for 5 minutes. Cook lemon pie filling according to directions. Allow to cool. In a large bowl, combine packages of cream cheese. Add eggs one at a time. Beat well after each egg. Add 1/2 of pie filling (cooled). Add sour cream and lemon juice and blend well. Pour the batter over the pie crust and spread evenly. Place a pan of water on bottom rack in oven. Bake the pie at 350* for 60-70 minutes or until center is set. Sometimes it takes longer. Refrigerate the rest of lemon filling. Remove the sides of the pan. Allow to cool for 1 hour. Spread the rest of the filling on the top. Refrigerate 2 hours

 

 

 

 

Pecan Pie Bars

 

 

Crust:

1 1/2 cup flour

1/2 cup softened butter

1/4 cup packed brown sugar

Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup sugar

2 tbs. melted butter

1 tsp. Vanilla extract

1 3/4 cup semi-sweet chocolate chips

1 1/2 cups chopped pecans

 

Crust: Beat flour, butter and brown sugar in bowl. Press iin a 13 x 9 baking pan. Bake 13-15 minutes or lightly browned.

Filling: Beat eggs, corn syrup, sugar, butter, canilla with a wire whisk. Stir in chips and nuts. Pour evenly over baked crust. Bake 25-30 minutes or until set. Cook completely and cut into bars.

 

 

 

Pumkin Pie

3/4 cup sugar

1 tsp. Salt

4 tsp. Cinnamon

1 tsp. Ginger

1 tsp. Ground cloves

2 large eggs

1 (15 oz.) can of pumpkin

1 can evaporated milk

1 pie shell

 

Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar and spice mix. Stir in evaporated milk. Blend well (even in color). Pour in pie shell. Bake 425* for 15 minutes then turn oven down to 350* bake another 40-50 minutes, or until knife comes out clean. Cool and top with Cool Whip.

Tip: Make two and invite Grandpa Archie, Elise, Gabriella, and Emmett over

 

 

 

Patriotic Pie

 

Crust: 1 box Duncan Hines Blueberry Muffin mix

1/4 cup butter

Filling 1 Quart Vanilla Ice Cream (let stand room temperature 15 mintes)

6 tbs. crumb micture from crust

Topping: 1 Pint strawberries sliced

1 can blueberries from muffin mix

2 tbs. sugar

1 small tub Cool Whip

 

Preheat oven 400*. Grease a 9" pie dish. Place muffin mix in bowl and cut butter into tiny pieces. Spread ( don't press) all the mixture evenly into the pie plate (sides included). Bake 400* for 10-12 minutes. Cool. Spread the filling (ice cream) into pie. Sprinkle the lettle leftover crumb mixture over ice cream. Freeze for 2-3 hours till firm. Topping: Rinse the blueberries from tiny can. slice strawberries and add 2 tbs. sugar to strawberries. Place strawberries around the edge of pie. Next ring the blueberries inside the ring. And top cool whip in center.

 

 

Trifle Chocolate

 

1 box Jell-O chocolate pudding (cook)

1 pkg. Oreos chrushed

2 tubs cool whip

1 box chocolate cake mix

Follow the directions of pudding and cool. Gollow directions of cake mix. Cool.

 

Place cool whip to cober bottom of glass bowl. Place a layer of chocolate cake and spread pudding on top. Spread 1/2 the crushed Oreos (Crushed nuts too if you like) and then spread the cool whip (thin layer) over the top. Add other layer of cake on top. Then spread cool whip on top and finish with the last of crushed Oreos. Refrigerate for 2 hours or overnight and serve.

 

Tip: You can crush snicker candy bars to top also.

 

Strwberry Trifle: Instead of pudding use strwberry Jell-O. Add sliced strawberries to soft set Jell-O. And use Angel Food Cake instead of CHocolate cake. Arrange in layers. Try peach Jell-O and sliced peaches. Yum!

 

 

Evelyn's Mom's Cheesecake Yummy

 

Crust:

3/4 cup coarsely ground walnuts

3/4 cup finely crushed graham crackers

3 tbs. melted unsalted butter

 

Filling:
4 (8 oz.) pkgs. Cream Cheese

4 eggs

1 1/4 cup sugar

1 tbs. vanilla

 

Topping:

2 cups sour cream

1/4 cup sugar

1 tsp. Vanilla

 

Glaze:

1 quart medium size strwberries (Fresh)

1 (12 oz.) Jar red raspberry jelly

1 tbs. cornstarch

1/4 cup Cointreau

1/4 cup water

 

Position rack in oven to the center level and preheat oven to 350* bakc.

              Wax paper and the bottom then butter the 10" springform pan.

For Crust: combine ingredients and press firmly onto the bottom of pan and sides.

 

For Filling: Beat cream cheese in a large bowl until smooth. Add egs, sugar, lemon juice, & vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10" cake for 45-50 minutes. Cake may rise slightly or crack at first then the cracks will minimize as it settles. Let it stand for 15 minutes at room temp. Retain oven at 350*

 

For Topping: Combine sour cream, sugar and vanilla. Blend well. Cover and refrigerate. When cake has finished baking - spoontopping overstarting at center and extending to within 1/2" from the edge. Return to oven and bake 5 minutes longer. Let cool and refrigerate for 24 hours. (Better after 2 days)

 

For Glaze: Several hours before serving wash & hull berries. Let dry on paper towels. Combine a little jelly and cornstarch in pan and mix well. Add the rest of jelly, Cointreau, and water. Cook over medium heat, stirring frequently, until thickened and clear (about 5 minutes). Cool to lukewarm, stirring occasionally. Using a knife, loosen cake frompan and remove from pan. Arrange berries pionted end uup over top of cake. Spoon glaze over berries allowing some glaze to drip over sides. Refrigerate until glaze is set. This is a lot of directions....But yummy yummy!

 

 

Banana Bread

 

1/2 cup shortening (Crisco)

1 cup sugar

1 cup mashed banana

1 tsp. baking soda

2 1/2 cup flour

1 cup chopped nuts (optional)

Pinch of salt

 

Cream shortening, sugar, and bananas. Mix in eggs and add baking soda. Mix in flour and nuts. Pour in greased loaf pan and bake 350* 45-50 minutes.

 

 

Zucchini Bread

 

3 eggs

1 cup vegetable oil

1 cup sugar

1 cup brown sugar

2 cups grated zucchini

1 tsp. vanilla

3 cups flour

1 tsp. cinnamon

1 tsp. baking soda

pinch of salt

1 cup chopped nuts (optional)

 

Beat egs, oil and sugars. Add zucchini. Sift dry ingredients and add to liquid mixture. Fold in vanilla and nuts. Pour in 2 loaf pans. Bake at 350* for 1 hour. Remove from pan and spray with Pam buttered spray lightly and cool.