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Sue Sturhahn’s Pumpkin Cream Pie
Recipes & Traditions
By Women's Journal Staff
1 baked 9 inch pastry crust
1 envelope unflavored gelatin
1/4 cup cold orange juice
1 lb canned pumpkin
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 pint vanilla ice cream
Stir unflavored gelatin in orange juice - and set aside. Heat pumpkin, sugar and spices thoroughly. Stir in the softened gelatin/orange juice mixture until dissolved. Let mixture cool.
Meanwhile spoon ice cream into bowl to soften slightly. Beat until smooth and add the cooled pumpkin mixture and beat until well blended. Pour into crust. Chill at least 2 hours. Serve with whipped cream!
Grandma’s Butter Cake
Recipes & Traditions
By Deborah Johansen
½ cup of butter ¾ cup of milk
2 cups of flour 1 tsp. vanilla
2 tsp. of baking powder 2 eggs
½ tsp. salt 1 ¼ cups of sugar
Cream butter. Add other ingredients and beat for 450 strokes or 3 minutes on low mixer speed. Bake in a greased tube pan at 350º for about 30 minutes. This is a quick and delicious homemade butter cake. Add your favorite frosting and enjoy!
Mom’s Famous Cherry Pie
Recipes & Traditions
By Women's Journal Staff
1 Cup sugar
3 Tablespoons corn starch
¼ teaspoon salt
2/3 Cup Grenadine syrup
2 Cups fresh pitted cherries
½ teaspoon almond extract
2 Tablespoons butter
Your favorite crust – enough for two 9” pans
Combine first 3 ingredients in saucepan stirring to remove lumps. Stir Grenadine into mixture and cook over medium heat until smooth – stirring constantly. Add cherries and simmer until liquid is thickened and transparent – stirring one to two times. Add almond extract and butter and stir until butter melts. Cool mixture.
Place one crust into 9” pan and add cooled cherry mixture. Place other crust on top and cut slits in top to allow for air flow. Brush top crust lightly with milk.
Bake at 400º for approximately 55 minutes or until golden brown. You can substitute two 16 oz. bags of frozen cherries thawed in place of the fresh cherries.
Linda Schramm’s Summer Salad
Recipes & Traditions
By Women's Journal Staff
1 head of cauliflower 1 head of broccoli
2 lbs. bacon 8 ounces sharp cheddar cheese
2 cups mayonnaise 1/2 cup sugar
4 Tbs white vinegar 1 red onion (medium)
Cut bacon into 1 inch pieces and fry until crispy then drain on paper towels. Cube the cheddar cheese into ¼ inch pieces then cut up the broccoli and cauliflower into small bite size pieces. Dice the red onion.
Mix the mayonnaise, sugar and vinegar, add cheese, bacon, onion, cauliflower, broccoli and onion. Stir and refrigerate for an hour or more then serve and enjoy!
This is a really great summer salad! You will be the hit at every party with this recipe.
Old Fashioned Mince Meat
Recipes & Traditions
By Deborah Johansen
One of my favorite holiday memories is making home made mince meat with Gram, Mom and the rest of the family. As a child, peeling the apples was the very best part. If you were skillful or lucky enough to peel a whole apple in one continuous, unbroken “peel”, you got to throw it over your shoulder. When the peel lands on the floor, it takes the shape of a letter of the alphabet (well, most times anyway).
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