Lillian Sisk Sept 15 1920-March 21, 1991
In honor of my dear mother who would have been 99 today, I’m sharing SIX of her recipes for some of my childhood favorites! If carbs are not your friends, I suggest you turn back NOW!
Chocolate No-Bake Cookies
Combine: 4 Tbsp. Cocoa, 2 c. sugar, 1/2 c. butter, 1/2 c. milk, dash of salt. Boil for 1 minute. Take from heat and add 1/2 c. peanut butter, 1 tsp. vanilla, 3 c. quick-cooking oats and 1 c. marshmallows. Mix well and drop by spoonfuls onto waxed paper.
Scotch Oatmeal Cookies (My maternal grandmother got this recipe off of a sack of sugar)
1 c. raisins
3/4 c. water
1 c. lard
1 c. sugar
1 tsp. salt
1 tsp. soda
2 c. oatmeal
2 c. flour
1/2 c. nuts (optional)
Boil raisins in the 3/4 c. water for 5 minutes. Drain and save juice. Measure 5 Tbsp juice and mix soda into it. Cream lard and sugar, add eggs and beat well. Add salt, raisins, oatmeal and mix with spoon. Stir in juice & soda mixture and nuts. Add flour & mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake 350 10min or so til golden brown.
1 c. quick oats
1 1/2 c. boiling water
1/2 c. shortening
1 c. white sugar
1 c. brown sugar
1 1/3 c. flour
1 tsp. cinnamon
1 tsp nutmeg
1/2 tsp salt
TOPPING: 1/2 c. butter, 1 c. brown sugar, 1 tsp. vanilla, 1/4 c. milk, 1 Tbsp. flour
Mix the oats & boiling water. Let sit for 2-3 minutes. Add remaining ingredients and mix well. Pour into greased 13×9 pan, bake at 350.
Combine topping ingredients. Bring to a boil. stirring constantly, pour on top. Sprinkle 1 cup coconut on top if desired.
Fabulous 5-Pound Fudge (makes 5 lbs of fudge and you GAIN 5 pounds just being in the same room with it!)
1/3 c. butter
4 1/2 c. sugar
1 -14 1/2 oz. can evaporated milk
Combine the above and boil 5 1/2 minutes on medium heat, stirring constantly so it won’t burn. Remove from heat and add the following:
1 c. marshmallow cream
1 13 oz. bar semisweet chocolate
2 6-oz bags chocolate chips (or 1 12oz bag)
2 tsp. vanilla
2 c. chopped walnuts (optional)
Mix until everything is melted and pour into buttered 9×13 pan. Cool until firm. Cut into pieces.
Carrot Cake (Mom often made this for Dad to take to his Lodge meetings)
2 c. flour
2 tsp. soda
1 tsp. baking power
1 tsp. cinnamon
1 1/2 c. oil
1/2 tsp. salt
2 c. sugar
3 c. grated carrots
Mix sugar and oil together. In a separate bowl mix dry ingredients together. Add well-beaten eggs and the dry mixture to the sugar and oil. Add shredded carrots and mix well. pour into greased and floured 9×13 pan and bake at 325 for 55 minutes.
FROSTING: 1 8 oz. package cream cheese, 1 lb. powdered sugar, 1 tsp. vanilla, 1 stick butter, melted and 1 c. chopped walnuts. Combine all ingredients and beat well. Spread on cooled cake.
With any bread or regular roll dough you happen to have, roll flat into a rectangle about 9×15 or so. Butter liberally with soft butter. Sprinkle with sugar and cinnamon generously. From the long edge, roll carefully and tightly and pinch the ends and seams together tightly to seal. With sharp knife, cut into 1-inch slices.
Prepare 9×13 baking pan with 1 c. firmly packed brown sugar and 1/4 c. cream mixed well and warmed on very low heat until sugar is dissolved. While this mixture is still warm, place cut cinnamon rolls in the pan and add more butter, sugar and cinnamon to each. Let rise til doubled. Bake at 375 30 minutes or til done.