Refrigerator Bran Muffins

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ingredients 3 cups bran cereal 1 cup water, boiling 2 cups buttermilk 1-1/4 cups sugar 1/2 cup shortening 2 lg. eggs 2-1/2 cups flour 2-1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup chopped nuts 1/2 cup chopped raisins 1 tsp. vanilla dash cinnamon dash nutmeg method Preheat oven to 400°. Combine cereal with boiling water; allow to sit 5 minutes; add buttermilk. Cream together shortening and sugar; add eggs. Sift together flour, soda, and salt—mixture should be sifted twice. Combine all ingredients, stir until blended. Fill muffin tins half full, bake for 15–20 minutes. Batter may be stored, covered, in refrigerator up to 6 weeks. : Karen Helms Sublett, from Sophia Sublett Martin

Waffles

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ingredients 4 lg. eggs 1 pint sweet milk 1 pint buttermilk* 4 cups flour 1 Tbsp. corn meal 1 Tbsp. sugar 1 tsp. baking soda (measured sparingly) 1 tsp. salt 1 cup shortening (melted) * If buttermilk is unavailable, add enough sweet milk to 2 Tbsp. vinegar or lemon juice to make 1 pint. method Sift dry ingredients together. Beat eggs until very light, add milk. Stir in dry in­gredients; add melted short­en­ing. Beat until smooth. serves 10 (recipe may be halved) : Sophia Sublett Martin

Baked Custard

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ingredients 4 lg. eggs 1 qt. milk 1/2 cup sugar 2 tsp. vanilla extract 1/4 tsp. nutmeg method Preheat oven to 350°. Scald milk (bring to boiling point until thin skin forms). Beat eggs and sugar until light. (note: If using an artificial sweetener, dissolve it in the milk; some will not dissolve in the eggs.) Add milk, salt, and vanilla, stirring quickly. Pour into custard cups and sprinkle tops with nutmeg. Place cups in pan half full of hot water and bake for 30-40 minutes until a knife inserted near the center comes out clean. This is an excellent dish to be taken to the sick as it is easily digested. 10 – 12 servings : Sophia Sublett Martin, from Bess Kenderdine Bullard variations Omit nutmeg; chill after baking; top with toasted slivered almonds and whipped cream (particularly good with next variation) Mix 8 tsp. instant coffee with 2 Tbsp. hot water and add to milk before adding to eggs.

Peanut Butter Fudge

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ingredients 2 cups sugar 2 Tbsp. light Karo syrup (“white”) 2 Tbsp. butter 1/2 cup milk 4 Tbsp. peanut butter (generous measure) method Grease an 8- or 9-inch square pan. Combine sugar, syrup, butter, and milk. Cook mixture over medium heat until it forms a soft ball in cold water (234° – 240°). Remove from heat; stir in peanut butter. Beat until smooth and pour into greased pan. Cut into squares while still warm. 16 – 25 servings : Sophia Sublett Martin

Scotch Plum Pudding

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ingredients 1 lb. flour 1 lb. carrots, grated 1/2 lb. suet 1-1/2 lb. currants or seedless raisins 3/4 cup molasses 3/4 cup syrup or fruit juices 2 lg. eggs, beaten 1 tsp. salt 1 tsp. baking soda 2 tsp. baking powder 2 tsp. cloves, ground 2 tsp. mace 2 tsp. cinnamon       For a richer pudding, substitute the following for 1 lb. of the raisins: 1/4 lb. dates 1/4 lb. almonds 1/4 lb. figs 1/4 lb. orange and citron mixed method Grease four pudding molds. Mix ingredients in order given. Fill molds 2/3 full; cover tightly with oiled paper and steam for three hours. May be kept for months. 20 servings : Sophia Sublett Martin

Orange Cake

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ingredients cake 1-1/2 cups all-purpose flour, sifted 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 cup margarine 3/4 cup sugar 2 large eggs, separated 2 Tbsp. orange rind, grated 1/2 cup orange juice glaze 1/4 cup orange juice 1/4 cup sugar method cake Preheat oven to 350°. Grease a 5-cup fancy tube mold or small Bundt pan. Beat egg whites until stiff but not dry; set aside. Sift together flour, baking powder, and baking soda; set aside. Beat margarine, sugar, and egg yolks until light and fluffy; add orange rind. Beat in flour mixture alternately with orange juice; gently but thoroughly fold in egg whites. Spoon into mold or pan; bake for 30–40 minutes or until cake tests done. Cool on rack 10 minutes. Turn out of mold or pan, glaze while still warm, then cool completely. glaze In small saucepan, combine ingredients and heat slowly until just bubbly. Simmer, stirring frequently, 10 minutes or until slightly thickened. : Sophia Sublett Martin

Orange Jell-O™ Cake

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(Jim’s Favorite)

ingredients cake 1 pkg. lemon Jell-O™ 1-1/4 cups water, boiling 3 large eggs 1/3 cup Crisco™ oil (see note below) 1 box Duncan Hines Lemon Supreme™ cake mix 6 Tbsp. all-purpose flour 1 medium orange, rind grated 1 medium lemon, rind grated glaze 1/2 cup sugar 6 Tbsp. confectioner’s sugar 1 medium orange, juiced 1 medium lemon, juiced note From experience, using a different brand of oil may cause cake to fall. method cake Preheat oven to 350°. Grease a tube pan and line the bottom with greased brown paper. Dissolve Jell-O in boiling water and set aside to cool slightly, but not enough to start setting. Combine eggs, oil, cake mix, flour, and grated rind of orange and lemon; mix well. Add cooled Jell-O and mix well. Pour into greased pan and bake for 35–40 minutes or until done: when pressed lightly with finger, it should come back quickly; a straw or toothpick inserted near the center comes out clean. glaze Combine sugar, confectioner’s sugar, and orange and lemon juice in a small saucepan. Heat slowly until just bubbly. Simmer, stirring frequently, 10 minutes or until it starts to thicken. Continue to stir until the mixture is creamy, adding additional confectioner’s sugar as needed. Remove from heat and pour directly over cake while still hot from oven; let sit overnight before serving. : Sophia Sublett Martin variations For glaze, increase confectioner’s sugar to 12 tbsp and add 1/2 cup Triple Sec™, Grand Marnier™, or other orange liqueur. Adjust confectioner’s sugar if needed to produce a creamy glaze. While hot from oven, pierce cake with skewer in several places and pour glaze over top and allow to run into holes. : James Ira Sublett Add 1 or 2 tsp orange extract to glaze to increase orange flavor; adjust confectioner’s sugar accordingly to produce a creamy glaze. : Charles Nystrom Sublett

Macaroni and Cheese Bake

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ingredients 2 cups macaroni, uncooked 2 cups milk 2 lg. eggs 4 – 6 cups cheddar cheese, shredded 1/8 tsp. salt 1/8 tsp. nutmeg 5 pats butter method Preheat oven to 350°; reserve 3/4 - 1 cup cheese; lightly grease 3‑quart casserole. Cook macaroni in boiling, lightly‑salted water for 10 – 15 minutes or until al dente; drain; do not rinse. Layer 1/3 of the cheese on the bottom of the casserole. Top with 1/3 of the macaroni and repeat twice. Mix together milk and eggs until smooth; pour over macaroni to cover. If need be, add more milk, using one egg for each cup of milk. Stir ingredients in casserole until well mixed; be sure all the macaroni is covered in liquid. Top with reserved cheese. Place a pat of butter in all four corners of the casserole and one pat in the center; sprinkle top with nutmeg. Bake on center rack of oven for 60 minutes or until knife inserted in center comes out clean. About 12 cups : Sophia Sublett Martin

Copper Pennies

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ingredients 2 lbs. carrots, sliced into “coins” 1 med. onion, chopped 1 med. green bell pepper, chopped 1 can tomato soup, undiluted 1/2 cup oil 3/4 cup sugar 3/4 cup vinegar 1 tsp. prepared mustard 1 tsp. Worcestershire sauce 1/4 tsp. pepper method Cook carrots, onions, and green peppers until slightly soft but still crunchy. Mix all ingredients, refrigerate overnight. Will keep for up to two weeks in refrigerator. May also be served warm. similar : Sophia Sublett Martin

Double-Deck Congealed Salad

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ingredients 1 pkg. cherry gelatin 1 can bing cherries 1 pkg. cream cheese (8 oz.) 2 Tbsp. mayonnaise 1 pkg. lemon gelatin 1 can crushed pineapple (20 oz.) method Bottom layer: Drain cherries completely, reserving juice. Dissolve cherry gelatin in 1/2 cup boiling water. Add juice from cherries and enough cold water (if needed) to make 1-1/2 cups liquid. When mixture is cooled but not set add cherries. Pour into 14- by 9-inch dish that is at least 2 inches deep and let congeal completely. Center: Thin cream cheese with mayonnaise and spread on bottom layer. Top layer: Drain pineapple completely, reserving juice. Dissolve lemon gelatin in 1/2 cup boiling water. Add pineapple juice and enough cold water (if needed) to make 1 cup liquid. When mixture is cooled but not set add pineapple. Allow mixture to become syrupy; pour into dish and chill until completely set. 15 servings : Sophia Sublett Martin variation Substitute apricot gelatin for the lemon gelatin

Escalloped Eggplant

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ingredients 1 med. eggplant 1 sm. onion, chopped 2 Tbsp. butter 1 lg. egg, well beaten 1 cup bread crumbs method Preheat oven to 300°; grease a baking dish. Peel and boil eggplant until tender; mash. Add onion and other ingredients in order given. Put in greased dish, cover with bread crumbs, dot with butter. Bake for 30 minutes until set. Salt and pepper to taste. : Sophia Sublett Martin