Nancy’s Fruit Cobbler

 3 TBLS  margarine

1 cup Flour

1 tsp. Baking powder

1/2 cup Milk 

2 or more cups Fruit

1 TBLS  Lemon Juice

3/4 cup sugar

Salt - pinch

1 cup sugar

1 TBLS  corm starch 

1 cup Boiling Water

 1. Place fruit and lemon juice in 8x8 Pyrex pan 

2. Cream margarine and 3/4 cup sugar 

3. Sift flour, baking powder and salt. Add alternately with milk to #2

4. Spread batter over fruit 

5. Mix 1 cup sugar and corn starch - sprinkle over batter

6. Pour boiling water over batter 

Bake in preheated 375 oven for 1 hour 

Fruit Cobbler

From the kitchen of Nancy Freemantle:

2 or more cups fruit (blackberries, peaches, etc.)
1 T. lemon juice
3/4 c. Sugar
3 T. butter
Salt-pinch
1 c. Flour
1 tsp. Baking powder
1/2 c. Milk
1 c. Sugar
1 T. corn starch
1 c. Boiling water

1. Place fruit and lemon juice in 8x8 Pyrex (non-metal) pan
2. Cream butter and 3/4 c. sugar
3. Sift flour, baking powder and salt
Add alternately with milk to #2
4. Spread batter over fruit
5. Mix 1 c. Sugar and corn starch, sprinkle over batter
6. Pour boiling water over batter - bake in preheated 375* oven 1 hour.

Peanut Blossoms

My all time favorite recipe of my mother’s. Christmas isn’t complete without these cookies.


1 3/4 cup flour
1 tsp. soda
1/2 tsp. salt
1/2 cup shortening
1 egg
1 tsp. vanilla
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 TBS. milk
candy kisses

Sift flour, soda and salt (SET ASIDE). Cream shortening, peanut butter and sugar. Add egg, milk and vanilla. Beat well. Blend in dry ingredients gradually, mix thoroughly. Shape by rounded teaspoonfuls into balls and roll in sugar. Place on ungreased cookie sheet and bake at 375° for 8 minutes. Remove from oven and place candy kiss in center and press down so cookie cracks around edges. Return to oven and bake 2 minutes longer.

Oatmeal Chocolate Chip Cookies

This recipe came from a friend Diane Gardner. I used to babysit her son and she brought these cookies to me one day and I told her I had to have the recipe! So she shared it with me :)






Cream together first 5 ingredients:
2 cups shortening
1 1/2 cup brown sugar
1 1/2 cup sugar
4 eggs
2 tsp vanilla

Then add:
3 cups flour
2 tsp soda
2 tsp salt
4 cups Oatmeal

then:
1 pkg chocolate chips
2 cups chopped nuts
(if you don't want nuts, add 1 more cup of oatmeal)

Bake at 375° for 8 minutes

Filled Coffee Cake

Another favorite Nonnie recipe! I would watch Nonnie make this too! Mel loves this!

Mix together in mixing bowl:

3 cups flour
3 tsp. baking powder
1 cup sugar
1 cup shortening
1 cup milk
2 eggs
1 tsp. vanilla

Spread half batter in 9 x 13 sheet pan.

Mix filling:  

1 cup brown sugar
2 TBS flour
2 TBS cinnamon

Sprinkle 1/2 mixture on top of batter. Pour and spread remaining batter over filling. With remaining filling, add 1 cup chopped nuts. Sprinkle over top of batter. Pour 1/2 cup melted butter over entire cake and bake at 350° for 30-40 min until cake loosens from edge of pan.

Pink Bavarian Cream Dessert

So this is a recipe that has become a family tradition at every Christmas and Thanksgiving since I was married 30 years ago! Angie Wahlund-Hauzer gave it to me for my bridal shower (probably don't remember that Angie but I still have the recipe card you wrote it on). So I thought I would share it since it is such a family favorite.

A Pink Bavarian Cream Dessert
1 package (10 oz) frozen sliced strawberries
1 cup boiling water
1 package (3 oz) strawberry gelatin
1 cup of chilled whipping cream

OK - drain the strawberries out of syrup. Pour boiling water over gelatin, stir until dissolved. Add enough cold water to the syrup to measure 1 cup. Stir into dissolved gelatin. Chill until "almost" set.
In chilled bowl, beat cream until stiff.
Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1 quart mold. Chill until firm.
After - you can put additional whipped cream and strawberries on top.

So I have made some shortcuts once in awhile. I have used cool whip instead of whipped cream and it works just fine. Also, I don't put it in a mold, I just put it in a pretty bowl. I also usually use a larger box of jello and double the other things to make a larger batch (since it's such a hit).

Thanks Angie for sharing 30 years ago....now I'm passing it on!