Cinnamon Pudding

1 C. sugar
2 T. soft butter
2 T. baking powder (that’s a lot but correct)
2 C. flour
1 t. (rounded) cinnamon
1 C. milk
1/2 C. chopped nuts

Sirup Ingredients: (recipe is written this way vs. syrup)

2 C. brown sugar
2 T. butter
1 1/2 C. water

1. Sift dry ingredients into mixing bowl. Make a well and add butter and milk. Mix well. Pour into a 9×13 pan. Sprinkle nuts over batter. Bring sirup ingredients to a boil and pour over batter. Bake at 400 degrees for 30 minutes.

The sirup goes to the bottom. Cut squares while warm and serve upside down.

Great with whipped cream or ice cream.

White Cake

2 1/2 C. sifted cake flour
2 1/2 t. baking powder
1/2 t. salt
1/2 C. shortening
1 1/2 C. sugar
1 t. vanilla
1/4 t. almond extract
1/2 C. (about 4) egg whites

Start with all ingredients at room temperature. Sift flour, baking powder and salt together. Cream shortening with sugar and flavorings until creamy. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Beat egg whites until stiff peaks are formed; fold into batter. Turn into 2 greased round pans (8 or 9 in). Bake at 350 degrees for 25-35 minutes. Cool 15 minutes, then remove to racks. Frost when cool

I used parchment paper in the bottom of the pan and greased and floured it. I baked in 2, 9″ pans at 30 minutes and that was perfect timing for my oven.

Chocolate Buttermilk Cake (1965)

1 C. butter
1 t. vanilla
1 3/4 C. sugar
2 eggs
1/2 C. cocoa
3 C. sifted cake flour
1 1/2 t. baking soda
1 t. salt
2 C. buttermilk

Start with all ingredients at room temperature. Cream butter, vanilla and sugar together. Add eggs, one at a time, beating thoroughly after each addition; beat until light and fluffy. Sift cocoa, flour, soda and salt together. Add to creamed mixture alternately with buttermilk, blending well. Turn into 2 deep 9 in. cake round layer pans or 3 shallow pans. Bake at 350 degrees. Deep pans 30-35 minutes or shallow pans 25-30 minutes. Let stand 15 min and then remove. When cool, frost.

I lined the pans with parchment paper and oil and floured them.

Recipe from The Culinary Arts Institute of Chicago

Fast Baked Beans

2 lbs. ground beef
1 onion, chopped

Brown beef and onion and drain.
2 C. catsup
3 T. mustard, prepared
3 t. Worcestershire sauce
3 T. vinegar
3 lb. can pork and beans

Stir together, add salt and pepper and 3/4 C. brown sugar. Bake at 350 for 1 hour.

Serves 12

From the kitchen of Ruth (Maple Grove Country Club)

Mound Bars

This recipe is almost the same another one on this site but I decided to post both and let you choose which one sounds best to you.

20 graham crackers crushed (2 C.)
1/2 C. melted butter
1/2 C. sugar

Pat in 9×13 pan and bake 10 min. at 350 degrees.

1 pkg. Angel flake coconut
1 can sweetened condensed milk

Spread on coconut and milk mixture and bake 15 min.

Melt and mix 1 (12oz) pkg. chocolate chips and 1 T. peanut butter. Frost while hot.

From the kitchen of Ruth (Maple Grove Country Club)

Mound Bar Cookies (Bars)

2 C. crushed graham crackers
1/4 C. sugar
1/2 C. melted butter

Mix and pat into a 9×9 pan. Bake 10 min. in 350 degree oven

1 C. Sweetened Condensed Milk (Borden’s)
7 oz. coconut

Mix together milk and coconut. Spread over graham crust and bake 12-15 min.

Sprinkle 1 1/2 C. chocolate chips over the top right after it comes out of the oven. Spread once chocolate chips melt. Allow to cool before cutting into bars

Recipe from the kitchen of Ella Meyer

Scandinavian Almond Cake

1 1/4 C. sugar
1 egg
1 1/2 t. almond extract
2/3 C. milk
1 1/4 C. flour
1/2 t. baking powder
1 stick melted butter

Beat sugar, egg, extract and milk. Add flour and baking powder and then the butter. Beat the mixture well.

Spray the almond cake pan with Pam or butter and flour it. Pour batter in the pan and bake at 350 degrees for 40-50 minutes until a toothpick comes out clean. If you’re having trouble getting the cake out of the pan, use a knife to loosen it. You can dust it with confectioner’s sugar before serving.


1 pint heavy whipping cream

1 C. sugar

2 1/4 C. flour

1 C. milk


Whip cream until stiff, add sugar, flour and vanilla.  Then add milk and stir until smooth.  Use 1 t. batter for each.  Makes 5 3/4-6 dozen.

Put batter bowl in a bowl with ice under it to keep it thicker while using.  Use a fork to get the Krumkake off the iron and off the shaping cone.

Recipe from Mavis and John Kjos



4 C. potatoes, cooked and riced
2 T. butter
1 t. salt
a smitch of sugar
1 1/2 C. flour to start and then add more until dough isn’t too sticky
Knead dough and then take 1/3 C. of dough and form into a balls. Let set about 5 minutes.

Flour rolling pin and pastry cloth very well and roll thin.

Put cooked lefse in a pile and cover with a towel to keep from drying out.

Grill should be at 450-500 degrees.

It’s best to make the potatoes the night before and leave on the counter with a towel over the top. You want the potatoes to lose some moisture. You can refrigerate and bring to room temperature as an alternate method.

I’ve been told to use older potatoes for better results.

5 lbs. of potatoes makes 2 1/2 batches or about 32 rounds of lefse.

Barbecued Chicken (1959)

3 – 3 1/2 lb. ready to cook roaster, cut up
1/2 C. flour
2 t. salt
1/2 C. fat or salad oil
1 sliced medium onion
1/2 C. chopped celery
1/4 C. minced green peppers
1 C. catsup
1 C. water
2 T. Worcestershire
2 T. brown sugar
1/8 t. pepper
1 pkg. frozen corn, (thawed just enough to separate.)

Early in the day, dip chicken pieces into flour mixed with salt. Fry in hot fat until golden brown; remove chicken to 3 quart casserole. If necessary, pour all but 2 T. fat from skillet. Add onion to fat; saute until golden and tender. Add celery and next 6 ingredients; pour over chicken. Chill. About 2 hours before serving, heat oven, 350 degrees, bake chicken, covered, 80 minutes, then add corn, bake, covered 25 minutes longer or until tender.

*I used chicken legs for this recipe and it worked fine. I reduced the oil and did not refrigerate for the day like they suggested. I also added a little salt since I felt like there was a lot of the flour/.salt that wasn’t used. I also increased the brown sugar to 3-4 T. since my kids like a sweet barbecue sauce. Mine turned out great too so I think the recipe can be easily be adjusted to meet your taste.

Recipe published by: Your Neighbor Lady (Bulletin No. 22 Fall Casseroles) WNAX-570
From the recipe collection given to me by Edna Schmidt

Quick Onion Sauce (1967)

3 T. onion soup mix (1/2 envelope)
2 T. sugar
1/2 t. salt
Dash of pepper
1 T. prepared mustard
3/4 C. water
1/2 C. catsup
1/4 C. cider vinegar
1 T. lemon juice

Combine ingredients in saucepan. Simmer, covered, about 10 minutes. Serve with steak, hamburgers or frankfurters or use as basting sauce. Yield: 1 1/2 C. sauce

*I reduced the water and added it to 2 1/4 lbs. ground cooked hamburger for a Sloppy Joe styled sandwich and it was very good.

Sunday Hot Bread (1930’s-1940’s)

3/4 C. sugar
1 egg
2 T. butter
2/3 C. milk
Pinch of Salt
1 1/2 C. flour
3 t. baking powder
3 t. lemon extract
Granulated sugar

Cream butter and sugar, add egg mixed with milk and extract, then flour and baking powder. Spread in 2 large cake tins, sprinkle with mixture of sugar and cinnamon. Bake 20-25 minutes in a quick oven (400 degrees). Serve preferably hot for Sunday night supper.

From McNess Recipes From “Round the World”–No date of publication but it looks like early 1930’s-1940’s. Handwritten by previous owner states July 1942–probably the date she received it but not necessarily near the publication date.

Brown Sugar Glazed Ham

I typically purchase a fully-cooked ham and that will take between 12-15 minutes a pound in a 325 degree oven to properly heat to 160 degrees internal temp.

To cook the ham, I put it in a pan with a rack and pour one can of 7-Up over it and cover it. Bake to about 1/2 hour before it’s done cooking and add the glaze.

1 C. brown sugar
2 T. prepared mustard
a little pineapple juice to thin it

Once the glaze has been basted on, you can put pineapple slices over the top and continue baking the last hour.

My kids also love it if I cook the glaze on the stove and use it as a dipping sauce instead of basting the ham with it. This also gives you more options for using the leftover ham.

Yule Logs

These are the most traditional cookie in our house. There has never been a Christmas in my lifetime where these have been missing. They are my personal favorite. I’ve included slightly different recipes for a pecan version and a walnut version. They’re very close in flavor so you can try both and pick your favorite. The walnut version is my grandmother’s recipe and it’s the one I grew up with but during a time when I didn’t have access to this recipe, I found the pecan version and so I am including it because it is also very good. (and fast and easy!)

Pecan Yule Logs

1 C. butter
4 T. powdered sugar (plus extra for rolling in)
1 t. vanilla
2 C. flour
1 C. pecans, chopped

Mix all ingredients together. Form into logs, balls or crescents. Bake at 350 degrees for 10-12 minutes. Just before cool, roll in additional powdered sugar. Can be placed close together on the cookie sheet since they don’t spread.

From the kitchen of: Laurie Neader

Walnut Yule Logs

1 C. butter
1 C. sifted confectioner’s sugar
2 t. vanilla
1 egg
2 C. sifted flour
1 C. chopped walnuts
1 1/2 C. rolled oats (Quick or Old-Fashioned are fine)

Heat oven to 325 degrees. Beat butter and sugar until creamy. Add vanilla and egg and beat until fluffy. Add flour; mix thoroughly. Stir in nutmeats and oats. Dough will be stiff. Shape into logs and place on ungreased cookie sheets. Bake about 20 minutes. Cool. Frost with a confectioner’s sugar frosting or roll in powdered sugar.

From the kitchen of: Ella Meyer

Norwegian Sandbakkles

This recipe comes from a dear Norwegian friend who shared many of her recipe secrets with me when I was just learning to cook. It amazes me how great this cookie tastes when it’s made with so few ingredients.

1 C. butter
1 C. sugar
1 egg
1 1/2 t. vanilla
2 1/2 C. flour

Cream butter, beat in sugar and eggs. Stir in flour. Press into sandbukkle tins and bake at 350 degrees for 15 minutes. Cool, gently squeeze to remove from tins.

I often sprinkle colored sugar on the top to give them a little color.

From the kitchen of: Arlene Nelson

Gingerbread Pancakes

We always have these on Christmas morning. They’re a family favorite and the smells and flavor are perfect for the holidays.

1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or 1/2 C. buttermilk and 1/2 C. egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten

In a large bowl, combine all dry ingredients. In a small bowl, whisk molasses, oil, buttermilk and egg. Slowly pour liquid mixture into flour mixture and stir until smooth. Lightly grease a griddle. Over medium heat, drip 1 T. batter onto griddle. Cook until golden brown and flip to cook the other side.

Make a double batch if you have guests. We usually top them with butter and powdered sugar.

From the kitchen of: Laurie Neader

Traditional Pumpkin Pie

1 unbaked pie crust (Use deep dish if buying store bought)
1 (16 oz.) can pumpkin or 2 C. fresh pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt

Preheat oven to 425 degrees. In a large bowl, combine all ingredients except pie crust. Mix well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.

From the kitchen of: Laurie Neader

Sweet Potato Casserole

I’m not sure how old this recipe is. I’ve been making it for so long and I can’t remember where I originally found it but it’s a great recipe with simple ingredients and we always have it every Thanksgiving and Christmas at our house.

5 med. sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk


1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped

Boil and mash sweet potatoes. Mix in sugar, butter, eggs, vanilla, and milk. Put into a 9×13 baking dish. Melt butter and mix in remaining topping ingredients. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 25-30 minutes.

*I often omit the 1/2 C. butter that’s mixed in with the sweet potatoes and I can’t tell a difference. I also have switched to a 3 qt. round casserole dish when I make it.

From the kitchen of: Laurie Neader

Grandmother’s Famous Cranberry Bread

This recipe comes from my children’s favorite teacher Ms. Betsinger. It was her mother’s recipe and she always made this bread during their cranberry tasting unit for her second grade class. She’s retired now and we all miss her very much but we always think of her as we make this fantastic recipe.

2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. soda
3/4 t. salt

2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts

Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.

Grease and flour bottom of 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes.

From the kitchen of: Linda Betsinger

Supper Chicken Salad (1968)

Okay, I know today we find this a very odd combination of ingredients but this was so common in the 1950’s and 60’s that I just can’t ignore the importance of Jello salads. This could just about be a meal in itself 🙂

1 pkg. lime gelatin
1 C. boiling water
1/2 t. salt
1 T. grated onion
1/2 C. whipping cream
1/2 C. mayonnaise

Combine gelatin, hot water, salt and onion. Stir until dissolved and let cool. Beat cream; add the mayonnaise and mix well. Add to the gelatin mixture and stir well. Pour mixture over the following salad ingredients and mix well.

3 hard boiled eggs, chopped
1/2 pound longhorn cheese, chopped
1 t. green pepper, cut small
3 C. celery, chopped fine
1 C. cooked, chopped chicken
1 C. chopped walnuts

Let this stand in refrigerator overnight and garnish with stuffed olives before serving.

From Your Neighbor Lady WNAX October 1968

Donated by the family of Edna Schmidt