Poppy Seed Dressing

1/2 cup sugar
1 teas. dry mustard
1 teas. salt
1/3 c. vinegar
1 cup salad oil
1/2 chopped onion

Put all ingredients in a blender. Blend until smooth.
Add 1 1/2 Tablespoons poppy seeds.
Stir in or blend for a moment.
Store in glass jar in the refrigerator.

This is good with sliced cucumbers!

From a cookbook my mom had from a radio show called "Happy Talk" in Longmont, 1975. I remember listening with my mom in the summer as we fixed dinner, not lunch, as we lived on a farm. Farmers have dinner at noon and supper in the evening. ♥♫

Orange Fluff

This is served over plain angel food cake.

Mix in double boiler:
3 egg yolks
1/2 cup sugar
Stir in 1/3 to 1/2 cup squeezed orange juice (use less if frozen concentrate is used). Cook over hot water. Stir constantly until thick. Cool.

Whip 1 cup whipping cream until thick. Add this to egg mixture and stir gently. Spoon over angel food cake.

Recipe from Lesley Beauprez, mother of students in my class.

Mock Devon Cream

3 ounces cream cheese, room temperature
1 T. sugar
1/8 teas. salt
1 cup whipping cream

Whip the whipping cream until thick. Mix together with other ingredients. Serve on freshly baked scones.

Sarah found this recipe and has made it several times. It is an acceptable substitute for the real thing. Imported Devon cream is almost $10 for a small 6 ounce jar. Of course, real is the best!

Miniature Cheesecakes

Box of vanilla wafer cookies

3 - 8 ounce packages of cream cheese, softened
2/3 cup sugar
1 teas. vanilla
4 eggs

Blend the four ingredients together with an electric mixer. Put one cookie in the bottom of a cupcake foil. Spoon a tablespoon of the mixture onto the top of the vanilla wafer. Bake for 20 minutes at 350 degrees. When cooled, top with Wilderness cherry pie filling, or other filling of your choice.

Makes between 3 and 4 dozen depending on how much filling you put into each cupcake tin.

Fig Pudding

42 soda crackers, crushed
1/2 pound figs
3/4 cup margarine or 1 cup suet
These three ingredients can be put through a food chopper/grinder.

1 cup sugar
1 cup milk
2 eggs
1/2 teas. nutmeg
1/2 teas. soda dissolved in 1 T. warm water

Mix all ingredients. Put in 3 cans (Aunt Lydia used 1 pound calumet baking powder cans) or a pudding mold. Fill no more than 2/3 --3/4 full. Tie a piece of foil over the top of the cans or put the lid on the mold. Steam for 3 -- 3 1/4 hours. Serve with ORANGE SAUCE.

ORANGE SAUCE:

Mix together:
1 c. sugar
2 T. flour
1 teas. grated orange rind

Add:
1 c.boiling water.
Stir and let boil 5 minutes. Remove from heat and add :
1/2 c. orange juice
1/4 c. butter or margarine
Stir well.

Serve over slices of the fig pudding.

This recipe was my dad's and Wally's favorite Christmas dessert. My great aunt Lydia made it for us and Daddy remembered having it when he was young. I use butter instead of margarine and it makes a very moist pudding. I have also baked it in the oven in a pan of water instead of steaming it on top of the stove. I think it turned out almost the same and it is easier to do it in the oven. I wish I could make it again for both of these two men.

Hershey Bar Cookies

1 cup butter
1 cup margarine
Blend together with 1 egg yolk.
Add :
1 cup brown sugar
1 cup flour

Topping:
5 Hershey candy bars
Chopped nuts

Mix well.
Spread in a 9 x 13 pan. Bake 20 - 25 minutes at 350 degrees. While hot, break Hershey bars over the top, melt, and spread. Top with chopped nuts.

This is from Wally's mom, Alice. His sister, Jinny, loves to make it for our Christmas desserts.

Molasses Sugar Cookies

1 1/2 c. shortening
2 c. sugar
1/2 . molasses
2 eggs
4 tea. soda
4 cups flour
1 teas. cloves
1 teas. ginger
1 teas. salt
2 teas. cinnamon

Melt shortening, let cool. Add sugar, molasses, and eggs. Stir to mix. Sift dry ingredients. Add to first mixture. Stir well. Chill dough. Form small balls.Dip in cold water then in sugar. Bake 8 - 10 minutes at 350 degrees.

I remember making these at home with my mom and/or grandma. They are good.