These recipes were found in a box of books from my Aunt Bobbie W. and my Great Aunt Barbara [Betts] Englund. Do you have some old family recipes to add? Let me know!

This is the cover of the book that was from The Dorcus Ladies of Redondo and surrounding areas, courtesy of my Aunt Bobbie W. It features recipes from Mary Ellen [Horning] Betts, Lauree [Burgess] Betts, and Evelyn [Betts] Pattison.

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Grandma Mary Ellen’s Banana Bread courtesy of Louisa Horning? Not sure what all the notes are for yet?

To make any of these recipes healthier, I would substitute coconut oil for the shortening 1:1

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Easy Coffee Cake by Grandma Mary Ellen Horning Betts

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Cherry Pudding (Very Good) by Grandma Mary Ellen Horning Betts

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Gingerbread by Grandma Mary Ellen Horning Betts

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Chocolate Pudding by Grandma Mary Ellen Horning Betts

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Sponge Cake by Lauree Burgess Betts

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Cream Cheese Icing by Lauree Burgess Betts

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Oh, my favorite! Lemon Filling by Lauree Burgess Betts

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Minute Fudge Frosting by Lauree Burgess Betts

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Never Fail Caramel Icing by Lauree Burgess Betts

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Noodles by Lauree Burgess Betts

I’m not sure what measurement “shells” is? The only thing I can picture is Grandma Lauree making noodles and adding water with clam or mussel shells 🙂 I make similar noodles from the 1950s Betty Crocker Cookbook and I use anywhere from 1/3 – 1 cup of water. I hope that helps. Let me know if you know what “shells” is.

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Dump Cake (Chocolate) by Evelyn Betts Pattison

Her 7-minute frosting was not in the book but I believe I can get it. It is my dad’s favorite icing.

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Although Patty McKimmy is not related, she was a really good friend of my Grandparents Pat & Evie. Grandma Evie made these muffins for us a lot. We have continued to make them a few times a year, especially with Homemade Chicken Noodle Soup.

Patty McKimmy Muffins

1. Preheat over to 400.
2. Mix dry ingredients 1 1/2 cups Flour, 3/4 cup Sugar, 1 teaspoon Baking Powder into a bowl.
3. Stir 1/2 teaspoon Baking Soda, 1 cup Sour Cream, and 1 Egg together then add to dry ingredients.
4. The mixture should be sticky and a little dry. It’s ok.
5. In a greased or paper-lined muffin tin add mixture. Bake for 15 minutes or until the toothpick comes out clean.
6. Serve hot with Butter. These are not the best leftover, but I assure you they will get eaten.

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Another recipe I remember Grandma Evie making all the time for us if we were there in the morning was Swedish Pancakes. She definitely had her own version of them because I have not found it in any of her cookbooks that I have. I remember a story that one time she made them for Dan Spillner and he ate over a dozen of them. I don’t know of anyone else who has come close. Grandma always had strawberry compote and a big bowl of powdered sugar to go with them.

Grandma Evie’s Swedish Pancakes

1. In a bowl beat 12 Eggs and 1 –12 oz can of Evaporated Milk until well incorporated but do not overbeat. Using Condensed Milk instead of Evaporated makes the mix a lot sweeter.
2. Gradually add 2 cups of Flour while beating.
3. Butter a crepe pan or a griddle on medium-high heat. Lightly brown both sides, coat with more butter, add powdered sugar, roll up, and top with strawberries if you choose.

Be prepared to make a lot of them before you can get any 🙂

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The next recipe was found in Barbara Betts Englund’s scrapbook. It is Grandma Mary Ellen Horning Betts’s Sugar Cookie recipe

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This is one of our all-time favorite recipes among many family members and due to contrary beliefs, it is not Grandma Evie’s Texas cake but Aunt Bobbie W’s Texas Cake. I asked my Aunt Bobbie if I could share a couple of her recipes that are my favorites for sure.

Texas Cake

1. Preheat oven to 400. Mix 2 cups Sugar, 2 cups Flour, and 1 teaspoon Baking Soda in a bowl.
2. In a saucepan mix 2 sticks of Butter, 6 tablespoons Cocoa (heaping), and 1 cup of Water. Bring to a boil.
3. Mix in dry ingredients and beat well.
4. Add 2 Eggs, 1 teaspoon Vanilla, and 1/2 cup Buttermilk.
5. Pour the mixture onto an ungreased sheet cake pan. Usually an 18×24-inch Bake for 20 minutes.

Frosting

1. In a saucepan add 1 stick of Butter, 4 tablespoons of Cocoa, and 5 tablespoons of Buttermilk. Heat to a boil. Add sifted Powdered Sugar.

Helpful shopping measurements, you will use a small 1/2 pint of Buttermilk, 10 tablespoons of Cocoa, and 3 sticks of Butter between the cake and frosting.

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Aunt Bobbie’s Banana Cookies

1. Preheat oven to 375 degrees
2. Cream together 1 cup Shortening, 1 cup Sugar, and 2 Eggs in a bowl.
3. Stir in 1 cup Mashed Bananas, 1/2 cup Buttermilk, and 1 teaspoon Vanilla. Stir well
4. Add 3 cups Flour, 1 1/2 teaspoons Baking Soda, 1/2 teaspoon Salt, and 1 cup Chopped Nuts (optional).
5. Chill for 1 hour
6. Bake for 10 minutes on a cookie sheet. Add Powdered Sugar Frosting. Makes 3 1/2 dozen cookies

Powdered Sugar Frosting

• 3 cups Powdered Sugar 
• 1/2 cup salted Butter, softened 
• 1.5 tsp Vanilla Extract 
• 1-2 tablespoons Milk 
• Food coloring (optional)
• Mix all together and spread on cookies

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This next one comes from my mother’s side and is my favorite holiday treat. It’s my Great Aunt Betty [Otness] Englert’s Walnut Balls.

Walnut Balls

1. Preheat oven to 375
2. Cream together 1 cup Butter and 6 tablespoons Sugar.
3. Add 2 cups Flour and kneed until a smooth dough forms.
4. Add 2 cups finely chopped Walnuts and 1 teaspoon Vanilla.
5. Make into balls. Place on a greased cookie sheet and bake for 10 minutes or lightly browned.
6. While the balls are fresh out of the oven carefully roll them in Powdered Sugar until coated.
7. Let the Walnut Balls cool completely then roll again in Powdered Sugar.

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As always this page is not finished. I will be waiting for all your favorite family recipies or stories from the above recipies.

-Thank you

Heather Pattison Puryear