Zucchini Bread

 

This bread is delicious and really easy to make, it tastes amazing covered in cream cheese or butter when it’s fresh out of the oven.

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

 

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the

creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool and enjoy.

Recipe from my great grandma Imogene.

Picture from allrecipes.com

Apple Crisp

The first time I ever made this alone I dropped it on the floor, but it all turned out okay because we had more apples so I just made another one after I calmed down.

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup Gold Medal™ all-purpose flour

½ cup quick-cooking or old-fashioned oats

⅓ cup butter or margarine, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

 

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm.

Recipe from my great grandma Imogene

Picture from thedomesticlady.com

Blackberry Pie

My grandma used to make this for my family every summer using fresh berries that we all picked from her garden.

4 cups fresh blackberries

1/2 cup white sugar

1/2 cup all-purpose flour

9 inch double crust pastry

2 tablespoons milk

1/4 cup white sugar

 

Preheat oven to 425 degrees F.

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.

Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool and serve with vanilla ice cream if desired.
Recipe from my great grandma Imogene.

Picture from allrecipes.com

Russian Tea Cakes

These have been a family gathering staple for as long as I can remember. 

1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners’ sugar

2 cups all-purpose flour

1 cup chopped walnuts

1/3 cup confectioners’ sugar for decoration

Preheat oven to 350 degrees F.

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar and/or place in a tupperware container full of confectioners sugar in order to transport.

Recipe from my great grandma Imogene.

Picture from whatscookingamerica.net