Minute Tapioca from Kraft – used in making Strawberry Rhubarb pie and Tapioca pudding. Scanned box label in for the recipes and for reference. 2022 Minute Tapicoa Box
Family
Jumbo Raisin – Barb Humprhrey
Family Favorite Recipe from Mom (Barbara) Humphrey
1 cup water
2 cups raisins
2 cups sugar
1 cup shortening
4 cups flour
3 eggs
1 tsp vanilla
2 tsp salt
1/4 tsp nutmeg
1/4 tsp all spice
1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 cup chopped walnuts
Add raisins to water and boil five minutes, then cool.
Cream shortening, sugar and add eggs one at atime, vanilla, cooled raisin mixture and nuts
Sift dry ingredients and add to raisin mixture.
Bake 400 degrees fro about 10 to 12 minutes.
Makes about 5 dozen cookies.
I use the middle scoop for larger cookies on a greased cookie sheet.
Fruitcake
Fruitcake – recipe from Ann Stover in 1978. Has become a family favorite.
1 cup chopped candied cherries
1 cup yellow raisins
1 cup chopped candied pineapple
2 1/2 cups candied fruit mix
1 cup chopped walnuts (or less)
3 cups flour
1 cup butter or margarine
1 cup sugar
4 eggs
3/4 cup corn syrup
1 tsp orange extract
1 tsp rum extract
1 tsp vanilla
Combine fruit and nuts with one cup of the flour and mix.
Cream butter and sugar until light. Add eggs one at a time beating well after each egg.
Combine corn syrup and flavorings and add to mixture.
Add alternately the dry ingredients with the wet mixture. Fold in the fruit/nuts mixture.
Grease pans. Makes eight small loaves of the 4.5 x 2.75 x2.25 size or can make three regular size bread pan.
Bake 275 degree for one hour. Remove fruitcake within 5 to 10 minutes checking for doneness and let cool completely.
Wrap cakes in foil with sheeting (sheeting dipped in pineapple or orange or combination of juices. Add rum or brandy if desired too.)
Let sit in refrigerator for one week.
Repeat dipping sheet and wrap again. Repeat again in another week if cakes are uneaten.
Snowballs
1 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
2 cups sifted flour
1 cup finely chopped nuts (almonds, walnuts or pecans)
confectioners sugar to dust or roll balls in when cool
Cream butter and sugar until light and fluffy. Add flavorings. Stir in flour and chopped nuts and blend well.
Form dough into tiny balls and place on an ungreased cookie sheet.
Bake at 350degrees for about 20 minutes or until bottoms of cookies are golden brown.
Roll cookies in confectioners sugar while still slightly warm. Optional dust with confectioners sugar instead of rolling.
Makes about 6 dozen tiny balls.
This recipe is also known as Butter Balls and has been in my recipe box since I was first learning how to bake. The size of the balls is actual teaspoon measuring spoon size. If larger balls are made these cookies are more similar to Mexican Wedding Cakes or Italian Cookies but with different chopped nuts. Original recipe called for finely chopped almonds. My recipe did not include an egg so the dough is on the dry side. Similar recipes include an egg and then add flavoring like almond extract. I often add a teaspoon of butter extract flavoring.
Broccoli Salad – David Humphrey recipe
Broccoli Salad from David Humphrey
recipe from Mike's brother David Humphrey
Ingredients
- 8 ounces bacon
- 1 teaspoon salt
- 5 cups small broccoli florets
- 1 cup mayonnaise or salad dressings
- 1 tblsp cider vinegar
- 1/3 cup chopped red onion
- 1/4 cup sugar
- 3/4 cup raisins
Instructions
- cut the bacon into small pieces and cook over medium heat until crisp: drain on paper towels and set aside until later
- In a mixing bowl, combine the mayo, vinegar, onion, sugar, and raisins. Add the broccoli flrets and toss to mix well.
- Add raisins and mix again. Refrigerate for at least one hour. Add bacon before serving. The bacon will get soggy and dressing will separate after being in refrigerator but could be done ahead of time.
Pumpkin Cookies – Mom Crossfield
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 cup canned pumpkin
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/8 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup raisins
1/2 cup walnuts
Cream shortening and sugar. Add egg and pumpkin and mix in the rest of the dry ingredients. Add the raisins and nuts. Drop on teaspoon onto greased cookie sheet.
Bake in a moderate over (350 degree) for 15 minutes or until golden brown.
Recipe was from Mom Crossfield and has been in my recipe box for years. A family favorite.
Zucc Bread – draft snip
• 1 cup walnuts, chopped
• 4 eggs
• 1 cup oil
• 2 cups white sugar
• 3 ½ cups flour
• 1 ½ teaspoons baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon baking powder
• 1 cups grated zucchini
• 1 cup raisins
• 1 teaspoon vanilla
Beat eggs, oil and sugar together. Combine dry ingredients in separate bowl. Add alternately to egg mixture with drained zucchini. Stir in raisins, nuts, and vanilla.
Pour into two greased and floured pans (9x9x3). Bake 350 degrees for 55 minutes. Let cool 10 minutes and turn out on cooling rack.
Makes two loaves. Recipe can be doubled.
Key: make sure that zucchini is well drained.
Recipe was a State NYS Fair Winner.
Original recipe credit goes to Jean Stang from East Otto – a fellow 4-H member who I often competed with in Apple Dessert and other Recipe contests.
Family Favorite
Pumpkin Cookies – Aunt Jan Nellis
Recipe from the bridal recipe box gift of family favorites. Handwritten by Aunt Jan Nellis.
1/2 cup butter or margarine
1 1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoong nutmeg
1 teaspoon cinnamon
1/2 cup chopped nuts
1 cup chocolate chips
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, soda, salt, nutmeg, and cinnamon. Add to creamed mixture. Mix well. Add nuts, chocolate chips and mix thoroughly.
Drop by teaspoon onto well greased cookie sheets. Bake at 350 degrees for 15 minutes until lightly browned. Remove from cookie sheets while still warm. Cool on rack.
Pear Jubilee – Barbara Humphrey
Recipe given to me as part of the bridal gift of family recipe favorites in 1982. Is a Humphrey Family tradition and favorite.
1 cup dried apricots, cut in thin strips
1 lemon, cut in thin slices
3/4 cups water
5 cups peeled and finely diced ripe pears
4 cups sugar
1 tablespoon rum flavoring
Combine apricots, lemon and water in saucepan. Cover and simmer for five minutes to plump and soften the apricots.
Combine the pears and sugar in a heavy 4 quart kettle. Cook over low heat until clear and thick – about one hour. Stir often to prevent scorching.
Add the apricot mixture and stir well. Add the rum flavoring. Simmer for a few more minutes for the added fruit to come up to temperature.
Ladle into sterilized hot half pint jars (four). Process hot water bath for five minutes.
Serve as a side condiment to meats and meals.
Quick Baked Beans – Barbara Humphrey
1 pound dry Great Northern Beans (cooked)
1/2 cup brown sugar
1/2 pound bacon, diced
2 tablespoons chopped onion
2 tablespoons ketchup
1 teaspoon salt
1 teaspoon dry mustard
Soak beans over night in cold water.
Cook 10 minutes with about 1 teaspoon baking soda. Drain, rinse well.
Cover with hot water and cook until tender (about one hour). Add hot water if needed.
Add rest of ingredients. Cover and bake gently for three hours at 300 degree oven.
Remove cover last half hour of baking to brown.
Barbara always used a bean pot casserole dish with cover.
Attachment is the recipe I got from Mom Humphrey in the wedding file box 1982. Well used as you can see from the spatters on the card. Barbara still makes better beans than I do. Must be the “mom” touch.
Quick Baked Beans – Barbara Humphrey