Dessert

Peg's Popcorn Cake

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Woman Connected to Recipe: Margaret Lea Stofer (Peg)

Submitted by Debbie Stofer (Peg’s daughter-in-law)

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About Peg and her Popcorn Cake
Peg was my mother-in-law and was the kindest, most caring woman, who will be missed this Mother's Day weekend. Peg liked to make popcorn cakes for celebratory occasions. Her son and I were both widowed in our 30s, and the night before our wedding to each other, Peg presented us with her festive popcorn cake. Another important fact about Peg is that she was the grandmother of Jimmy Stofer, who scored the music for Kitchen Dance Project.

INGREDIENTS

  • 1 ¼ cup sugar

  • 1/3 cup white Karo syrup

  • 1/3 cup water

  • ½ stick butter

  • ¾ teaspoon salt

  • 1 teaspoon vanilla

  • 2 batches popcorn (3 quarts)

Boil sugar, syrup, water, butter and salt together until soft boil stage (bubbly, approx.. 7 - 12 min., no more than 12 because it gets too sticky).

To test – drop into cold water until a soft ball forms.

Remove from heat.

Add 1 teaspoon vanilla.

Pour syrup over popcorn.

Mix up using rubber spatula.

Lightly grease angel food cake pan, put popcorn mixture into pan, pushing it down.

Cool.

Betty's Rhubarb Cake

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Woman Connected to Recipe: Betty Orud

Submitted by Adrienne Betchkal (Betty’s granddaughter)

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About Betty and her Rhubarb Cake:
Grandma Betty’s amazingly huge rhubarb plant in the yard which has now been transplanted into my parents yard when she moved last year to an assisted living home.  This cake was so moist inside and crispy on top.

INGREDIENTS

  • 1 egg

  • 1 1/2 c. sugar

  • 1 c. sour milk

  • 1 tsp. baking soda

  • 1/2 c. shortening

  • 1 tsp. vanilla

  • 2 c. flour

  • 1/2 c. rhubarb

  • Topping:  cinnamon and sugar

Bake at 350 degrees for 45 minutes to 1 hour.

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Benita's Debesmanna

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Woman Connected to Recipe: Benita Tamara Grigorjeva Stelmachers

Submitted by Kris Thayer (Benita’s daughter)

About Benita and her Debesmanna (Cranberry Mousse, but literally translated as “Manna from Heaven”):

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This airy, tart-sweet dessert was a favorite treat for my mother as a child. Benita Tamara Grigorjeva Stelmachers was born in Riga, Latvia, in 1930. She had a safe, privileged upbringing, and was particularly close to her vecmāmiņa (grandmother). WWII forced her to flee her homeland with her mother and younger sister, leaving her beloved vecmāmiņa behind. They spent many years in DP (Displaced Persons) camps all over Europe until they were able to secure an American sponsor. Arriving in America in the early 1950s, with little money and no language skills, they started over. (Her father landed in Stockholm with his mistress, never to be reunited with his family. But that is another story...) With hard work, education, and the support of the Latvian diaspora community, my mother—and most Latvians—flourished in this new home. This simple dessert is a classic Latvian treat, and remains a family favorite many decades later.

INGREDIENTS

  • 3 cups unsweetened cranberry juice

  • 1⁄2 cup sugar

  • 1⁄2 cup farina or cream of wheat

Bring juice and sugar to a boil over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with Vanilla Sauce.

VANILLA SAUCE

  • 2 cups heavy cream

  • 1/3 cup sugar

  • 2 teaspoons pure vanilla extract

Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 10-15 minutes. Serve warm or slightly cool (the sauce will thicken as it cools).

Mary's Special K Bars

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Woman Connected to Recipe: Mary Kaplan

Submitted by Megan Collins and Mekea Duffy (Mary’s daughters)

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About Mary and her Special K Bars:
When we were young, we could almost always find our Mom—“Mrs. K”, as our friends called her—in the kitchen. Memories conjure up Mom leaning against the counter, cutting into a pan of brownies or bars, casually asking us about our days, and opening the back door to the yard for us to run in and out. Her Special K bars were a childhood favorite, and fresh pan of them would be gone by the end of the day. She nourished us, and a neighborhood of kids, with her warmth and constant presence.

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INGREDIENTS

  • 1/2 cup sugar

  • 1/2 cup white caro syrup

  • 3/4 cup peanut butter

  • 6 cups Special K cereal

  • 1 large package chocolate chips

  • 1 large package butterscotch chips

Heat caro, sugar, peanut butter.

Mix with Special K in a large bowl.

Flatten (press with your fingers greased with butter) in a 9x13 pan.

Melt chocolate chips and butterscotch chips together (glass bowl) in microwave.

Pour mixture (should be smooth) over Special K bars in pan.

Put in refrigerator to harden. Let thaw a little to make cutting easier.

Enjoy!

Grace's Lemon Pie

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Woman Connected to Recipe: Grace Riley McMahon

Submitted by Eileen McMahon (Grace’s daughter)

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About Grace and her Lemon Pie:
Amazing Grace, as my father called her, always took care to prepare a complete hot meal for our evening dinner (there were 4 kids plus Mom and Dad) and Lemon Pie was one of our favorite desserts - plus it was easy to cut into 6 exact pieces. She taught us how to cook and bake and care for family. She would have been 105 just last week!

Grace was my Mom, a true gentlewoman and thoughtful cook, who made every evening meal special by including a homemade dessert.

INGREDIENTS

  • 1 pie crust baked

  • 1 cup sugar

  • 6 Tbsp. flour

  • 2 eggs separated

  • 1 ½ cups water

  • Zest and juice of 1 lemon

  • 4 Tbsp sugar

In saucepan blend 1 cup sugar and flour. Add water and well beaten egg yolks. Cook over medium heat until thick. Remove from stove and add juice and zest of lemon. Pour into baked pie shell.

To make the meringue topping, beat egg whites and a few drops of water until peaks form. Add 4 Tbsp sugar and beat until blended. Spread over the pie. Bake at 350-degrees until meringue is golden brown.

Jean's Mandel Bread

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Woman Connected to Recipe: Grandma Jean

Submitted by Robyn Frank (Jean’s granddaughter)

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About Grandma Jean:
Grandma Jean taught me how to have a good time and always dress up! She taught me how to do shots and play black jack, and to always laugh until your stomach hurts. She also loved to show her love through food. And she had endless love to give. Not to mention, endless charm.

About Jean's Mandel Bread:
This recipe has been in the family for years. We are Eastern Eurpoean Jewish. You should make this recipe for anyone who needs comfort or love or just overall sweetness. My grandma would away make this for me and my sister when we went to visit her in Arizona.

A funny thing about Grandma Jean-whenever I would call her for a recipe, she would give it to me over the phone usually and then her last words were always "You can't hurt it". Now I always say that when I tell people about things I make. It was such a Grandma Jean thing to say.

INGREDIENTS

  • 3 eggs

  • 1 c. sugar

  • 1 c. oil

  • 4 c. flour

  • 1 t. baking powder

  • 1/2 t. salt

  • 1 t. vanilla

  • 1 t. almond extract

  • 1/2 nuts (optional)

  • Cinnamon and sugar mixture

INSTRUCTIONS

Beat eggs- add sugar and oil, vanilla and almond.

Add dry ingredients by hand.

Make 3 long strips (Add melted chocolate to small dish of dough if desired) Baker's Chocolate.

Sprinkle sugar and cinnamon mixture over strips.

Bake at 350 for 30 minutes.

Cut while hot- Lay slices down- Sprinkle again with sugar and cinnamon mixture.

Put back in oven- Bake at 250 for 15-20 minutes.

Elly's White Chocolate Chip Banana Bread

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Woman Connected to Recipe: Elly Goldfine Zweigbaum

Submitted by Sara Goldfine Baratz (Elly’s sister)

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About Elly:
Elly is the oldest (of 3) sisters, a mom of 3 boys and 2 dogs, a breast cancer survivor, philanthropist, avid hostess and voracious cook. She has a resilience and energy for life that I wish I could bottle up and share. I feel blessed to have her as my sister and one of my best friends.

About Elly's White Chocolate Chip Banana Bread:
Elly loves to host get togethers, whether it be an impromptu family brunch, sister's night, holiday meal, or even having her sons' friends over. Even without those reasons, she is always whipping up something delicious in her kitchen. This banana bread is typically requested and leftovers don't stand a chance.

INGREDIENTS

  • 3/4 cup sugar

  • 3 ripe banana

  • 3/4 cup vegetable oil

  • 2 eggs

  • 2 cups flour

  • 2 tsp vanilla

  • 1/2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup white chocolate chips

  • Optional add-ins: nuts, chocolate chips, berries

INSTRUCTIONS

Pre heat oven to 350

Mix sugar, bananas, oil and eggs

Stir in dry ingredients

Fold in white chocolate chips

Grease a loaf pan

Pour batter into loaf pan and bake for 60 mins or until tooth pick comes out dry.

Chris' Breakfast Bundt Cake

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Woman Connected to Recipe: Chris Windmiller

Submitted by Mollie Windmiller (Chris’ daughter)

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About Chris:
I'm incredibly lucky to call her my Mom - she is constantly giving, caring, listening & loving.

About Chris' Breakfast Bundt Cake:
This recipe has been shared for generations in our family. It is considered so much more than a bundt cake, it's a form of love and comfort. My mom has made this for loved ones, and also complete strangers to show spread love & comfort & joy to others.

INGREDIENTS

  • 1 Pkg. Yellow Cake Mix

  • 1 Pkg. Instant Vanilla Pudding

  • 3/4 C. Corn Oil

  • 3/4 C. Water

  • 4 eggs

  • 1 tsp. vanilla extra

  • 1 tsp. butter extract

INSTRUCTIONS

Combine cake mix, corn oil, pudding and water and mix well

Add eggs, one at a time, mixing well after each then beat for 3 minutes at high speed

Add extracts near end of beating time

Add nuts, sugar and cinnamon

Grease a bundt pan, sprinkle some of ground nuts mixture over inside of pan

Layer batter with nut mixture starting and ending with batter

Bake at 350 for 35-45 minutes

Cool on a rack for 8 minutes exactly

Turn out onto a plate and glaze with mixture while still warm or serve with butter

Elaine's Fudge

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Woman Connected to Recipe: Elaine Suilmann (Lonergan)

Submitted by Clair Anderson

About Elaine and her Fudge:
Elaine was my grandmother on my dad's side. She could remember jokes like no one else I know and loved to tell them, always with an Irish twinkle in her eye.

There are many things she said that will be remembered fondly by family and friends, our most well-used and often adopted by others, is "FHB," which is code for 'family, hold back.' If guests had unexpectedly stopped by the farm for dinner, you would likely hear, "Hey, you kids FHB on the potatoes," so she could be sure there was enough to go around...

This recipe is Grandma Elaine's fudge, a Christmas staple, along with her spritz and ginger cookies. My aunts and father are currently the makers of the cookies, so I took over the fudge. My favorite Christmas smell is when the butter, sugar and evaporated milk start to boil! Enjoy!

INGREDIENTS

  • 1-14 oz can of Evaporated Milk

  • 4 cups of granulated sugar

  • 1 stick of butter

  • 1-12 oz bag of regular Nestle's chocolate chips

  • Marshmallows either 26 large or 2 1/2 cups of mini

  • 1 tsp Vanilla

DIRECTIONS

Butter a 9x13 pan-set aside.
Over the stove top in a heavy-bottomed sauce pan add: evaporated milk, sugar, butter.
Stir consistently over medium heat.
Bring to a rolling boil for 5 minutes.
Turn the heat off, then add: chocolate chips, marshmallows, vanilla.
Stir until everything is a smooth consistency.
Pour into buttered pan and let set. Enjoy!

Nathalie's Black Cherry Jell-O

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Woman Connected to Recipe: Nathalie Brown

Submitted by Maribeth Romslo (Nathalie’s granddaughter)

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About Nathalie:
Nathalie was my grandmother. Her last name was Brown, people often called her Mrs. Purple. It was her favorite color. At one point she had a purple fur coat, a purple Cadillac and purple carpet in her bedroom.

She was the first woman pilot in the state of Iowa to hold an instrument rating. She was an avid seamstress, a voracious reader and enjoyed crafting, hiking, camping and traveling.

She was a wonderful grandmother. She showed me how to be independent, kind, and curious. I miss her every day. My daughter's middle name is Nathalie in her honor.

About Nana’s Black Cherry Jell-O:
I always remember Nana's black cherry Jell-O at family gatherings. She would serve it in fancy crystal bowls. Nana passed away in 2012, but when our family gathers for holidays, we make Nana's Jell-O. It's a family favorite.

Nana's Black Cherry Jell-O

INGREDIENTS

  • 1 can pitted Oregon Dark Sweet Cherries

  • 1 package black cherry Jell-O

  • Water

INSTRUCTIONS

Dissolve Jello in just the amount of hot water called for on the box.

Once the gelatin is dissolved, add the juice and cherries from the can of black cherries. Don’t add the cold water as the package directs. The juice from the cherries will be enough to substitute.

Chill Jello, in an 8 x 8” Pyrex dish until firm.

Serve in fancy crystal dishes if you have them.