Barb & Great Grandma Dahnke

Grandma Dahnke's Chocolate Cake Great-grandma Dahnke is the mother of Roy Dahnke, Barb's Grandfather. Barb and Darcy are still researching that side of the family. 2 Tbsp shortening (Oleo) 1 tsp soda 1 cup sugar 1 tsp baking powder 1 egg 2 cups cake flour 1 cup milk pinch salt 3 Tbsp cocoa

Cream together shortening, and sugar, add egg and beat.
Sift together dry ingredients and add alternately with milk.
Pour into greased cake pan.
Bake 30 minutes at 350.

 Chocolate Frosting

This is not Grandma's Frosting. The frosting recipe comes from Merna. Merna was Barb's folks care provider for ten years and now a  family friend. This is Barb's favorite frosting.

1/2 cup margarine
3 Tbsp Coco
6 Tbsp ( 1/3 cup) Coke
Bring to a boil, remove from heat 
 Add one box of powdered sugar (5 cups) and 1 cup nuts. 
Mix together and spread over cooled cake

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Lemon Cake The following recipe is submitted by Jeannine Crum. Jeannine says, "It is good served hot or cold and is a particularly good summer treat. I usually keep a lemon cake mix on hand for this simple, dependable, refreshing recipe. It has been a family favorite for over thirty years." This is a picture of Barb's Uncle John and Aunt Jeannine.

Preheat oven to 350.
Pour ingredients into bowl and mix for 5 minutes.
Pour into greased and floured cake pan (at least 9 x 12). 
Bake for 35-40 minutes.
Remove from oven and punch top full of holes with fork. 
Sift 3/4 cup powdered sugar over top of cake. 
Spoon lemon juice over cake then sift remaining 3/4 cup powdered sugar over cake. Return to oven for 5 minutes. Serve warm or cold.

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Scalloped Rhubarb

The following recipe is submitted by Jeannine Crum. Jeannine says, "When rhubarb is in season this recipe appears on our family table and quickly disappears."

3 cups stale bread
1 stick oleo (margarine)
2 cups diced, uncooked rhubarb
(1 inch dice)
food coloring (optional)
1 cup sugar

Cube the bread in 1/2 inch pieces; add bread to oleo and mix well. 
Add sugar and rhubarb (if desired, add several drops of red food coloring). 
Mix well. 
Put in oblong greased glass pan. 
Put 1 tablespoon water in each corner of the pan. 
Bake 45 minutes at 325. Serves 6

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Mix all ingredients together and steam (or bake) 1 1/2 hours.

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Peanut Butter Cream Pie

Doris Baxter has been collecting recipes for over 60 years and this is one of her favorites.  Aunt Dorrie as she is fondly called is the youngest of Grace Sinsley's sisters.  

In saucepan mix milk, sugar, cornstarch, flour, and salt. Cook on low heat, stirring constantly until mixture thickens and boils. 
Cook 2 minutes after mixture begins to boil. Remove from heat and stir in the egg yolks. Return to stove and cook 1 minute longer. 
Stirring constantly, add peanut butter and butter. Stir until blended thoroughly and pour into a cooled pie shell. 
Use the egg whites for the meringue. 
Place meringue on peanut butter mixture and place in oven at 400 degrees for approximately 15-20 minutes or until meringue is lightly tanned. My recipe doesn't have the amount of time or temperature for the oven. From my memory and experience with pies, 400 degrees is about right and the time in the oven is for the meringue more than anything else.

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Key Lemon Pie

This delicious sounding pie recipe comes from Jim's Aunt Dorrie. Aunt Dorrie (Doris Baxter) is the youngest of Grace Sinsley's sisters.

Mix milk and cream cheese till smooth and then add lemon juice.
Fold in Kool Whip and mix well. 
Pour in 9" graham cracker crust.

Graham Cracker Crumb Crust

Mix together the above ingredients.
Pour in 9" pie shell, packing well.
Bake at 375 degrees for 8 minutes.

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Perfect Glaze

This recipe is one of Dorothy T. Sinsley's. Dorothy is Jim's aunt. She was married to Frank Sinsley, one of George's brothers. Jim remembers that she was always devoted and dedicated to taking of her family. 

Mix all ingredients and drizzle over cake or sweet rolls. 
This  glaze sets up nicely and is shiny and pretty, not thick and heavy. 
Cold orange juice may be used instead of water, if desired.
Also, 2 T. of cocoa may be added for chocolate frosting.

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Bert's Fruit Cake

This recipe was submitted by Aunt Dorrie. ( Another example of Aunt Dorrie's sense of humor)  According to Aunt Dorrie (Jim's Aunt), this recipe was made by Bert Crum (Barb's Dad) and assisted by herself.  Aunt Dorrie was also one of Bert's official tasters during his wine making days. Bert was famous for his homemade wine which he made in the attic of his home while living in Dexter Oregon. Aunt Dorrie lived, at the time, in Portland, Oregon and she and her husband Bob would drive down occasionally to visit Barb's folks.

Sample the whiskey to check for quality. Take a large bowl. 
Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink. Repeat.
Turn on the electric mixer; beat 1 cup butter in a large, fluffy
bowl. Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK. Cry another tup.
Turn off mixer. Break 2 legs and add to the bowl and chuck in the
cup of dried fruit. Mix on the turner. If the fried druit gets
stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity. Next, sift 2 cups
of salt. Or something. Who cares? Check the whiskey.
Now sift the lemon juice and strain your nuts. Add one table.
Spoon. Of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees. Don't forget
to beat off the turner. Throw the bowl out of the window.
Check the whiskey again.
Go to bed. Who the hell likes fruitcake anyway?

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Nonny's Cherry Dessert

When Jim and Barb were first dating, Barb loved going to Jim's folks for dinner, especially when Nonny fixed Cherry Dessert.

Mix and cook 1 - 2 can cherries, 1cup sugar, and 3 tablespoons of flour until thick. Add almond flavoring.
Mix the following ingredients and line a baking dish, save some for topping.

Add cherry mix
top with oatmeal mix
Bake 20 -30 minutes at 350 degrees.

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