Sugar Cookies

Not long ago, I posted a sugar cookie recipe. Upon further search in Mom's recipe box, I learned that those previous cookies were not Mom's favorite sugar cookie recipe. When I found the recipe card shown below, I knew I found Mom's favorite sugar cookies. The recipe card was so frequently used that it is nearly impossible to read. Luckily the ingredients and their quantities had been retraced, so I knew what to use. It looks to me as if the original writing is my Grandma's handwriting, with the retracing done by Mom. As for the instructions, I remembered the basic instructions from the many times I made the cookies with Mom. These sugar cookies are classic cookies with a nice crisp taste. They are delicious dunked in coffee.

Sugar Cookies 

• 1 cup butter, softened
• 1 cup oil
• 1 cup sugar
• 1 cup powder sugar
• 1 tsp. vanilla
• 2 eggs
• 1 tsp. baking soda
• 4 cups flour
• 1 tsp. cream of tartar
• 1 pinch salt

In a large mixing bowl, blend butter, oil, sugar, powder sugar, and vanilla. Beat in eggs. Blend in baking soda, flour, cream of tartar, and salt. Blend dough well. Roll tablespoon ball of dough in sugar and place on baking pan. Flatten each cookie with the bottom of a glass dipped in sugar. Bake at 350 for about 10 minutes or until edges just begin to brown. Cool on a wire rack. Enjoy!

Chocolate Creme Pudding

I have never made homemade pudding. Instead, I have relied on boxed instant puddings. When I found this recipe, I decided to give it a try. This pudding was delicious, but did not thicken up as much as I expected. I guess I will have to keep trying to make pudding to get it right. Even though my batch was not all that thick, it was delicious. With trial and error (and a lot of taste-testing), I am sure I will be come an expert at making pudding.

Chocolate Creme Pudding 

• 2 cups milk
• 2 Tbsp. cornstarch
• 1//4 tsp. salt
• 2 Tbsp. cocoa
• 3 Tbsp. sugar
• 1 egg
• 2 tsp. vanilla

Heat 1 3/4 cup milk in saucepan until bubbles around the edge. Combine cornstarch, salt, and cocoa in a mixing bowl; stir in remaining 1/4 cup milk and blend. Stir into hot milk. Add sugar. Cook over low heat, stirring constantly until mix thickens. Beat egg until thoroughly mixed. Slowly stir some of the hot mix into the egg; stir back into hot mix. Cook over very low heat, stirring constantly until mixture is smooth and thickened. Remove pudding from heat and stir in vanilla. Cool, stirring occasionally. Pour into dessert dishes; Refrigerate. Enjoy!

Hamburger Stew

This recipe makes a hearty and filling meal. To be honest, my stew was not very stew-like; it was a bit closer to a casserole. I think I could have added more tomato sauce, but I like that it was quite thick. 

Hamburger stew uses a lot of ingredients that you might have everyday in your kitchen. The key ingredients are ground beef, canned tomatoes, onions, carrots and olives. I do not always have fresh celery around, but I usually have cut up frozen celery that would work well in this recipe. The recipe calls for using whole olives, but I used sliced olives instead. I used just one cup of rice and found that it was enough.

Hamburger Stew 

• 2 pound ground beef
• 1 small onion, chopped
• 3 carrots, sliced
• 3 ribs celery, sliced
• 2 cans (16 ounces each) stewed tomatoes
• 1 cup pitted whole ripe olives
• 1/2 cup olive liquid
• 1 1/2 cup pasta or rice

In a Dutch oven, brown ground beef and onion. Add remaining ingredients. Cover and cook for about one hour on low. Stir occasionally. Enjoy!