Aggression Cookies

Cream Cheese Pie

Bird's Nest Pudding

Frozen Yogurt

Chocolate Pudding #1

Honey Bars

Chocolate Pudding #2

Nubi's Fudge Cake

Chocolate Pudding #3

Slipped Custard Pie


Old Mom

Well, my hubby 'claims' to make the best cheesecake in the world... although he has yet to prove it to me. So as not to hurt or wound his ego, pride, or to engage in any competition with the in-laws, I make cream cheese pie.

Graham cracker crust, thin layer of chocolate; fill, bake, eat.

Filling: 2 eight oz packages of cream cheese, softened, 2 eggs, a little lemon peel (or orange peel), 1 cup of sugar.

Mix well (like in a blender). Pour it in a shell, bake at 350 F for about a half hour.

As a variation: make a batch of sweet roll dough; cut into fillable squares (alternative is a pastry filler); put some of the above filling in the squares (let raise if you are using a yeast based dough); cook at 350F for about 20 min. Then, you have a 'cheese' pocket.. good as a 'dainty' desert or with boys.. a great bag of snacks. I have a manual pastry filler, so it isn't that big of a deal. Don't know if it is better than cheesecake...but it is a good 'eat-n-run' sort of thing.



The following recipe, written in pencil in my mother's 'Schilling Recipe Scrap Book', is bound to be habit-forming.

1/2 cup Crisco

2 cups flour

2 cups brown sugar

2 teaspoons baking powder

3 eggs

1/3 teaspoon salt

1 teaspoon vanilla

1 cup milk

2 squares unsweetened chocolate


Cream Crisco and sugar. Add egg yolks (unbeaten) and vanilla. Mix well. Add melted chocolate. Stir well. Sift dry ingredients together. Add a little flour to above mixture, alternating with a little milk (always start and end with flour). Fold in egg whites which have been beaten stiff but not dry. Beat batter two minutes (DO THIS BY HAND!!!)

Pour into greased, floured cake tins and bake at 325 for about 25 minutes, or until toothpick slides out dry. Frost as desired.

A short story about this cake: Nubi, a cousin the same age as my mom, wrote the recipe. I baked and sold them to her restaurant when I was a youngster. THEN in 1942...... we visited some relatives in Washington. A cousin who couldn't cook wanted to impress her boyfriend. I volunteered to make the cake. Her family had one of those 'new electric mixers, so I used it for the two-minute beating.

The frosted cake was beautiful, Lloyd seemed to buy the story that Eva baked it... then, he started to slice a piece of it.. and the whole cake fell apart!!!!! It just sort of shimmered into tiny crumbs. He looked at me and said, 'Nice try.' I could have died on the spot!

So, don't try to use any modern devices with this recipe. It's strictly 'hand-made.'

~ Relic


Old Mom
Hey... if you get to 'playing around' with recipes, here is a good one:

1 and a half cups of honey

2 teaspoon baking powder

3/4 cup of sugar

1 teaspoon baking soda

3 tablespoon butter or substitute

1/4 cup of candied orange peel (or lemon peel from the spice rack)

about 4-5 cups of flour

Spice with a little ginger, cardamom, cloves

Combine the dry ingredients and add to the honey. Put in a covered crock to age a day or so (I usually go 2 days). Then, roll it out to about a 1/4 inch thick, and put on a cookie sheet or whatever pan. Cook at 350F for about 25-30 min. When it cools, you can frost it, cut into squares. I keep them in a covered mason jar. They have great storability... if you can keep from eating them. Enjoy!



Here is a recipe to work the aggression out of your system!

1 cup brown sugar

1 cup flour

2 cups oatmeal

Mix like pie crust until soft. Beat it... hit it........ pound it....... pinch it ............ squish and squash it...... Don't quit until you've worked all those nasty aggressive feelings out of your system.

Then: flatten one-inch balls of dough on ungreased cookie sheet. Use bottom of glass dipped in sugar to flatten. Bake at 350 for about ten minutes.

You have now succeeded in transmuting your aggressive feelings into about 4 dozen sweet snacks.

Feel better?



From volume 4 of the Woman's Institute Library of Cooking a 1919 Cooking text book

2-1/2 cups milk

1-1/2 squares bitter chocolate

 1 cup sugar

1 egg

2/3 cup flour

1/2 teaspoon vanilla

1/8 teaspoon salt


Heat the milk to scalding in a double boiler. Mix the sugar, flour and salt and add to the milk. Cook over flame until flour mixture has thickened. Return to the double boiler and cook for 10 or 15 minutes longer. Melt the chocolate over hot water and add to the mixture. Beat the egg and add slowly to the mixture, remove from the fire and add the vanilla.

Bake 10 to 15 minutes in a moderate oven.

From volume 4 of the Woman's Institute Library of Cooking a 1919 Cooking text book

1/4 cup butter

3 teaspoons baking powder

3/4 cup sugar

1/4 teaspoon soda

2 eggs

1-1/4 square unsweetened chocolate

1/2 cup milk

1-1/2 teaspoon vanilla

1-1/2 cup flour


Cream the butter, add the sugar and beat the yolks of the eggs and add them together. Add the milk alternately with the flour, which has been mixed with the baking powder and soda. Melt the chocolate in a saucepan and add. Beat the egg whites until stiff and fold them into the mixture. Flavor with vanilla.

Bake in a pan that will leave a space in the center. It will require about 45 minutes to an hour for the baking. Remove from the pan, fill the center with whipped cream and serve with chocolate sauce.

Sufficient to serve 8

From the Successful Housewife circa 1880's

1 quart of milk

3 ounces of chocolate, grated

1 cup sugar

5 eggs, separated

Scald the milk and chocolate together. When cool, add the egg yolks and sugar. Bake about 25 minutes. Beat the whites from the top. (I think they mean beat stiff and add to the top.) Brown in the oven.

Eat cold.

A bonus non-chocolate pudding

Pare, quarter and core tart apples. Butter a pie tin and slice the apples into it.

Make a batter of:

1 cup sour cream

1 egg

1 teaspoon soda

A little salt

Flour, enough to make a stiff batter


Beat well and pour over the apples. Bake until firm. When done turn bottom side up and spread thickly with good sweet butter and sugar.

To be eaten warm.



LL 4e ,,,(ô¿ô),,,

4 eggs, beaten

Pinch of salt

1/2 cup sugar

Baked 9" pie shell

2-1/2 cups of scalded milk

1 teaspoon vanilla

1/4 teaspoon nutmeg


Beat eggs, sugar, salt, milk, vanilla, and nutmeg together. Butter a 9" pie pan liberally and pour the milk mixture into it. Set the set the pan in a larger pan of hot water, the depth about 1/2 inch. Bake in a 350o F oven until custard is firm, about 35 min. (the custard is done when a silver knife blade comes out clean when inserted near the center). Remove the pie pan to a wire rack and cool thoroughly. A few minutes before serving time loosen the edges of the custard carefully, using a sharp thin knife. Hold the pan in one hand and tap lightly with other to loosen the bottom of the custard. Hold custard over baked pie shell with both hands, the further edge of the custard over the further edge of the pie shell. Tip the custard pan and the custard will slide into place. This is easier than it sounds: in fact, I know of no one that's ever failed to do it neatly on the first try.

This is absolutely the world's best custard pie. The crust is flaky and tender, crisp and unsoaked. She and I use to cater on the side, we never had any complaints, with the exception of not making enough of them.

Also, sometimes in my custard cups I will add some Freestone peaches. This also tastes great if one doesn't want to mess with the piecrust. Enjoy everyone; please let me know your results! Thank you!

Eight servings


Old Mom

There are three steps: Make the milk. Make the yogurt. Make it frozen.

Here is what you'll need:

3-3/4 cups of cold water

1-1/2 cups of sugar

2-1/2 cups of powdered milk

Plain ol' fashioned food thermometer

Plain cultured yogurt

Vanilla or chopped fruit (strawberry is great!) or candy.. whatever you want for flavor

1. Mix the powdered milk and water completely. There - you have milk.

2. To make the yogurt: The key at this step is to keep the yogurt at a constant temp. A cooler can be used with warm (not hot) water, or a box-style dehydrator, like an Excalibur.

Raise the quart of milk to boiling for a few seconds. Allow to cool to 115 degrees. Add 3 tablespoons of plain yogurt. Mix thoroughly. The better the mixing, the better your yogurt.

If using a cooler, seal, tape it down, and let it set overnight. If using a constant heat source like a dehydrator, 4 hrs at 115 degrees F should work.

There, you have plain yogurt. In a survival situation, you can keep a cup out for future yogurts. Refrigerate when done.

If you don't want to freeze it, you can add some sugar, fruit, and eat.

3. Frozen yogurt:

Mix the sugar and flavorings into the yogurt.

In a bucket set inside a bucket of ice (or in a freezer, or for me my front porch, for some an ice cream machine - whatever you have) pour the yogurt into the freezing container. Stir constantly for the first 5 minutes. After that, you can allow it to sit in the freezer/ice bucket and stir periodically. If you have a good freeze area like mine at -40 F, it should take about 5 minutes. In Florida, with a bucket of ice? Well, might take 30 min.

Yummy stuff!


If you are not "into" frozen yogurt, you can also make a cheese called Laban. It is similar to cream cheese. Pour the yogurt into cheesecloth strung over a bowl or sink, and allow to drain for about a half hour or so. Squeeze it out good, and then place in a container. Let it get fairly cold, and you have a respectable cream cheese substitute.

FWIW, yogurt can be dehydrated into a leather. If plain, and done at low temps, it can be mylar sealed in a small bag, and used as a starter culture at a later date. The key to keeping yogurt for starter purposes is to keep the temp under 115 during dehydration, and to make sure it is not flavored