Sponge Cake – Paula Shomaker

Sponge Cake – Paula Shomaker

1 ¼ cup sifted flour

½ cup sugar 

½ tea. baking powder

½ tea. salt

6 egg whites

1 tea. cream of tarter

½ cup sugar 

6 egg yolks

1 ¼ cup water

Sift together flour, sugar, baking powder, and salt. In a bowl, beat egg whites until frothy. Add cream of tartar, gradually beat in ½ cup sugar in little at a time. Beat until whites form stiff, not dry peaks. Combine egg yolks, water, vanilla, and sifted dry ingredients. Beat on medium- high speed for 4 minutes or until light and fluffy. Fold yolk mixture into beaten eggs. Turn onto un-greased 10 inch tube pan. Bake at 350˚ for 45 minutes.

Hard Rolls – Paula Shomaker

Hard Rolls – Paula Shomaker

¼ cup water

½ cup sugar

½ cup butter

Heat together.

3 tea. salt

1 ¼ cup cold water, add to the above mixture

3 tea. yeast, dissolve in:

1 cup warm water

6 cups flour or more

Let rise, push down again. Pull dough off size of an egg, set on baking sheet. Beat up 1 egg, add ½ tea. water. Brush on top of the dough. Sprinkle with sesame seeds. Bake for 15 minutes at 425˚

French Fried Pancakes – Grandma Kenna (Grandma Paula)

1 ½ cup flour

2 eggs

1 cup milk 

Batter should be thin, mix well.

Cook in hot fry pan with bacon grease so the batter won’t stick to the pan. 

Rhubarb Whip – Paula Shomaker

1 pound rhubarb, cut in 1 inch pieces (4 cups)

½ cup sugar

¼ cup water

1 3 oz. pkg. strawberry Jell-O

½ cup cold water

½ cup whipping cream, whipped. 

Combine rhubarb, sugar, and water and bring to a boil. Cover and cook 8 to 10 minutes. Remove from heat. Add Jell-O and stir until it is dissolved. Add ½ cup cold water. Chill in refrigerator until partially set. Whip until fluffy. Fold in whipped cream, pour into sherbet glasses. Chill, garnish with fresh strawberries and additional whipped cream (if desired). Makes about 8, ½ cup servings.

Cranberry Jell-O Salad - Paula Shomaker

Crush in blender:

2 oranges and rind

3 cups fresh cranberries

1. Dissolve:

3 oz. pkg lemon Jell-O
2 cups boiling water

1. Chill until partially set

1. Add and chill again:

crushed cranberries

oranges

2 cups sugar

2 cups well drained crushed pineapple

1 cup chopped nuts

1. When Jell-O is set, serve. 

Yield: 12 servings

7-Up Jell-O Salad – Paula Shomaker

2 small pgk lemon Jell-O

2 cups hot water, add 1 can 7-Up

Chill until partially set.

Add: 

1 can crushed pineapple (small)

1 can drained fruit cocktail

3 large bananas, diced

1 cup miniature marshmallows

Cook:

½ cup sugar

2 Tlb flour

2 Tlb butter

1 beaten egg

Cook until thick. When cold, mix with a cup of whipped cream. Spread on the set salad. Grate cheese on top.

Mother of the Year Vegetable Soup – Paul Shomaker

Cook a beef shank and bone until well done covering with water. Remove meat, cut meat into bit-sized pieces.

To the broth, add:

3 cups diced potatoes

3 cups diced carrots

1 cup dices onions

3 Tlbs rice or ¼ cup barley

Add a little minced parsley, Cook until vegetables are tender and rice or barley is done. 

Homemade Root Beer – Paula Shomaker

2 cups sugar

1 tea. yeast

2 Tlbs. Root Beer Extract

1 Gal warm water

Pour extract over sugar. Add 1 gallon warm water. Add yeast and keep in warm place for about 4 hours, then chill.

Pineapple Slush – Paula Shomaker

2 cups sugar

1 cup water

Boil 5 minutes

½ pkg lime Jell-O

2 cups crushed pineapple

Juice of one lemon

¼ tea. salt

3 cups cold water

Freeze until solid. Serve with Sprite 

Rhubarb Slush – Paula Shomaker

4 Cups Rhubarb Juice

2 Cups Sugar

½ teas. Salt 

1 tea. Knox gelatin, dissolved in ¼ cup cold water

Boil sugar and rhubarb juice 5 minutes. Add dissolved gelatin and salt. Freeze until nearly solid. Beat until fluffy. Serve with Sprite.