Sharon Slota
Loraine Grether
Karn DeMilio Northrup
Victoria Serra Sherstad Konradsen


2 Cups Warm Water
1/2 Cup Molasses
2 Packages Dry Yeast
4 Egg Yolks, Slightly Beaten
1/3 Cup Salad Oil
1 Cup Instant Non-fat Dry Milk
1/2 Cup Rolled Oats
1/2 Cup Cornmeal
1/2 Cup Wheat Germ
1 Tblsp. Salt
2 Cups Whole Wheat Flour
1 Cup Rye Flour
2 1/2 Cups White Flour

In large bowl or mixer or however you do it, combine warm water, molasses and yeast. Let stand 10 minutes. Add egg yolks, oil, dry milk, oats, cornmeal and wheat germ. Beat until blended. Add whole wheat flour and rye flour which has had the salt stirred in. Beat thoroughly. Beat white flour in gradually. Turn out on floured board. Knead well until smooth and elastic. Place dough in greased bowl, grease top of dough. Cover and let rise until doubled in bulk. Divide dough in half and form into loaves. Place in two greased 9x5x3 loaf tins. Cover and let rise until doubled. Bake at 375 degrees for 25 minutes, lower heat to 350 and bake 25 more minutes. Turn out to cool.

I always lay my loaves on their sides to cool on a rack. Forget why, but still do it. This bread is also delicious, but it is yellow from the yolks.


1 Large Onion, thinly sliced
Half Stick of Butter
1 1/2 Cup Corn Muffin Mix or One Box Jiffy Mix
1/3 Cup Milk
2 Eggs, slightly beaten
1 Can (8 3/4oz.) Cream Style Corn
2 or 3 Drops of Hot Pepper Sauce
1 Cup Sour Cream
1/4 tsp each: salt, dill weed
1 Cup Shredded Sharp Cheddar Cheese

Saute onion in butter until lightly browned and tender. Set aside. Combine muffin mix and milk in which I stir the hot pepper sauce, eggs and corn. Stir enough to barely blend. Turn into greased 8x8x2 pan. Mix together sour cream, salt, dill weed, 1/2 of cheese, onion and the butter it was cooked in; spoon gently over batter. Sprinkle rest of cheese over top. Bake at 425 (metal pan), 400 (glass pan), for 30 minutes. Makes 6 to 8 servings.

This is good with left over meat, a vegetable or salad and there is never any left. It sounded terrible when I first read it, but since I am nearly fearless, I tried it and now everyone I know makes it. Came from a Jewish synagogue's money raising cookbook and it is delicious!


2 Cups Flour
Stir in: 1/4 to 1/2 tsp Cinnamon, depending on how powerful the Apple Butter is.
1/2 tsp Soda
1/2 tsp salt
3/4 Cup Softened Oleo or Crisco or Butter
1 Cup Spiced Apple Butter
1 Cup Packed Brown Sugar
1 Egg, slightly beaten

Beat until smooth then stir in (by hand)
1 1/2 cup uncooked oats
(I know, a cook knows not cooked ones, but I am following directions)
3/4 cup chopped black or English walnuts
Stockton, MO, is the black walnut capital and Hammons Factory is in town and sells by mail all over the country, (no cheaper here though).
1/2 cup raisins, unless someone hates them.

Bake at 375 on greased sheets about 12 to 15 minutes. They will be soft cookies. One of my favorites!


1 Package Dry Yeast
1 Cup Warm Milk
1 Tblsp Sugar
1 Egg, slightly beaten
About 2 Cups Flour
1 tsp Salt
2 Tblsp oil

Stir sugar and yeast into warm milk over very low heat until dissolved. In a large bowl, stir together flour and salt. Stir egg into milk mixture then add yeast mixture to the dry ingredients; keep stirring until all of dough is well incorporated as the chefs say; add the 2 spoons of oil and stir it in well.

Make small balls of dough and place on greased 8x10 inch pan. Cover and let rise 1/2 hour. Bake at 375 for 12 to 18 minutes. If they were for me, I would add ground cardamom, (as I am like a cat with catnip over cardamom).

These are super rolls I first ate at a friend's house for Thanksgiving. The rolls were more popular than the deep fried turkey.


2/3 Cup packed light Brown Sugar
1/2 Cup fine dry Bread Crumbs
1/2 tsp Dry mustard
1/2 tsp Allspice
1/2 tsp Black Pepper
2/3 Cup Dark Corn Syrup
Whole Cloves
Oven at 325

Stir first five ingredients together with a fork. Bring syrup just to a boil, then set aside to cool. When ham is nearly done, about a half hour before, remove from oven and score, stud with whole cloves, brush top and sides with about 1/3 of the syrup, and pat on about 1/3 of the crumb mix. Bake 10 minutes, then drizzle on about 1/2 of the balance of syrup and pat on 1/2 of balance of crumbs, then place back in oven for 10 minutes. Remove from oven and raise temperature to 350 and use rest of syrup and crumbs, then bake again for 10 to 15 minutes. WATCH it at this time or it will burn. You want the crust crisp but not burned.

This one comes from the National Pork Producers Council and is lucious. Double or triple the recipe if the ham is larger. If the ham is a half ham, cover the face with foil, put on a rack and bake in a shallow pan. You know how long depending on the size of the ham. Make the topping while it bakes.


This is from my mother's friend back in the 1930's in Harvey, Illinois. To me she was Mrs. Johnson, Eugene's mother. She gave mom some of her fudge to my mom at Christmas. Over 60 years have passed and I still feel it is the best fudge I have ever eaten. Make on a cold, sunny day so the humidity is low.

4 Cups Sugar
Stir in 2 Tblsp. Cocoa
Add 2 Tblsp. dark Karo syrup and 1 3/4 Cup Carnation milk or Half and Half coffee creamer.

Let come to a boil wiping down sugar granules on sides of pan with a damp cloth. Cook to a buttered bowl and let stand for one hour until it cools some. Add 1 tsp. vanilla and a few grains of salt and a piece of butter the size of a small egg. Beat with a wooden spoon until it lightens in color. After it stiffens some, add at least 1/2 cup broken nutmeats (I use walnuts). Quickly pour into a buttered, waxed-paper lined pan.

A strong arm is needed for beating this candy. Enjoy it!