Diva's Rhubarb Jam

Diva’s Memories of Recipes

⬗⬗   Rhubarb Jam  ⬖⬖

---

Inspiration from: Grandma Margaret always had a bowl of this mixed in the fridge.  Grandad Dale always grew huge rows of rhubarb he perfected over the years from his horticulture knowledge. 

Ingredients
4 cups rhubarb 2 cups white sugar 1 TB water	1/2 tsp lemon juice 1-1 1/2 oz box of strawberry jello

Directions

Cut rhubarb into 1 inch cuts.  Bring water and rhubarb to a boil. Add sugar and let boil til rhubarb is stringy and tender.  (about 15 mins)  Remove from heat and add lemon juice and jello.

Variations

The jello adds color to the rhubarb if it is green and also helps it to gel.

Yields:  2 cups

Diva's Mexican Casserole

Diva’s Memories of Recipes

 Mexican Casserole 

---

Inspiration from:  Made by my mother when I was a kid.  We all have perfected it  and I passed it on to my children.  This is my variation.

Ingredients
2 lbs ground beef 1 can cream of mushroom soup 1 can cream of chicken soup 16 oz jar of picante sauce 1/4 cup jalepeno's from a jar, drained 3 cups ground cheddar cheese of your choice	salt pepper 2 pinches of ground cumin small pkg corn tortilla's 8 large flour tortilla's

Directions

Brown ground ground beef in large skillet (salt and pepper to taste). Drain.  On medium heat, add ground beef soups, picante sauce, jalepeno's and cumin and cook to a boil. Turn down heat and simmer 5 mins.  In a 9x13 pan, Layer 6 corn tortilla's, 1/3 rd of meat sauce, and 1 cup cheese.  Make 3 layers of each.  


Bake 350 degrees 45 mins.
Let cool 5 mins and add a scoop to a flour tortillas and roll up.
Enjoy!

Variations

Will Serve 4 people

Diva's Egg Noodles

Diva’s Memories of Recipes

⬗⬗   Egg Noodles  ⬖⬖

---

Inspiration from:  My kids love home made noodles in the soups. My Grandma Sarah taught me how to make these.

Directions

Homemade Noodles 3 1/2 cup flour, 6 beaten eggs, 'Stir with fork till doughy, Knead in flour 1 minute.  Cut in 3rd's and make a ball.  Wrap in plastic wrap and put in fridge for 30 mins.  Cut each ball in half and  roll out till very thin and let air-dry 1/2 hour. Sprinkle a little flour over noodles so they don't stick.  (You can also use the dough hook on a mixer)

 ( Great with German Butterballs.)  

NOTE: you don't want to add salt as it will make the noodles tough and take longer to dry.)

Variations

Once all the noodles are made, Boil in soup for 8 mins.  If you want to make other recipes, you can boil in water for the same amount of time and drain.

Will Serve 6 people

Diva's Peanut Butter Fudge

Diva’s Memories of Recipes

Peanut Butter Fudge

---

Inspiration from:  I have been making this Awesome Fudge since I was 12 years old.  My Aunt Polly helped me learn how to make fudge when I would visit her for the summer's in Reno, NV.  She was an incredible women. At the time she passed at the age of 102 in 2005, they found this recipe in her kitchen still written on a piece of paper in my hand writing.

Ingredients
3 Cups sugar 3/4 Cup butter or margarine 2/3 Cup evaporated milk 1 12oz bag of peanut butter chips	1 7oz jar marshmallow cream (I prefer Jet-Puffed) 1 tsp vanilla 1 cup nuts (optional)

Directions

Mix butter, sugar and milk in large heavy saucepan.  Heat to 230 degrees F on a candy thermometer.  Bring to a rolling boil, make sure you stir constantly for 4-5 mins.


Remove from heat.  Stir in peanut butter chips until melted.  Stir in marshmallow creme and vanilla and stir til it loses its gloss.


Spread into a 9x13 greased pan.  Cool to room temperature and cut into squares.

Variations

Yields 1 pound

Diva's Sausage Gravy

Diva’s Memories of Recipes

⬗⬗   Sausage Gravy  ⬖⬖

---

Inspiration from:  Both of my Grandma's made the most awesome Gravy.  They were great teacher's.  This is also how I make my Fried Chicken Gravy too.  My kids and my best friend can't get enough of this:)

Ingredients
1 lb of ground sausage 3 tb flour 3 cups of milk	salt pepper

Directions

Brown ground sausage in large skillet.  Leave drippings in skillet from sausage.  Add flour til paste is made.  Add salt, pepper to taste and milk stirring constantly to a boil as gravy thickens.  Make to desired consistency.

Variations

You may need to add more milk if gravy is too thick.  My daughter adds garlic to her's as the sausage is cooking.

Will Serve 4 people

Diva's Rhubarb Crisp

Diva’s Memories of Recipes

⬗⬗   Rhubarb Crisp  ⬖⬖

---

Inspiration from: Rhubarb was always plentiful at every family member I had including myself.  It grew like wildfire in our yards.  Excellent topped with Grandad's home made ice cream.

Ingredients
2 eggs 1 1/2 Cup sugar 4 TB flour 6 cups diced rhubarb	Topping: 8 TB butter 2/3 Cups brown sugar 1 1/3 Cup Flour

Directions

Beat eggs well in a large bowl.  Stir in sugar and flour and mix.  Add rhubarb and pour into a 9x13 baking pan.
In a medium size bowl, combine topping until crumbly and sprinkle over rhubarb mixture

Variations

Bake 40 mins at 350 degrees F

Will Serve 10 people

Diva's Sheet Cake Cinnamon Brownies

Diva’s Memories of Recipes

Sheet Cake Brownies 

---

Inspiration from:  This recipe was passed down to me by my step-mom Judi.  If you like cinnamon and chocolate, you will enjoy!

Ingredients
1 Cup water 1/2 Cup butter 1/4 Cup shortening 1/4 Cup unsweetened cocoa 2 Cups flour 2 Cups sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt	1/2 Cup buttermilk 2 eggs 1 tsp vanilla Icing ingredients 1/2 Cup butter 6 TB buttermilk 1/4 Cup unsweetened cocoa 16oz powdered sugar 1 tsp vanilla

Directions

In a saucepan, combine water, butter, shortening and cocoa. Cook and stir until boiling.  Remove from heat.


In a large mixing bowl, stir together flour, sugar, baking soda, salt and cinnamon.  Make a well and add hot cocoa mixture and mix until smooth.


Add buttermilk, eggs and vanilla.  Beat well.
Pour into a greased 15 1/2x 10 1/2 inch cookie sheet.


While that bakes, make the icing in a medium saucepan.  Combine butter, buttermilk and cocoa til butter is melted.  Remove from heat and add powdered sugar and vanilla.  Stir well.


When brownies are done cool 10 mins and pour icing over the top.

Variations

Bake in a 375 degree F oven for 20 minutes

Diva's Fattigman "Poor Man's cookie"

Diva’s Memories of Recipes Fattigman "Poor man's cookie"
Inspiration:  this was considered the poor man's cookie because during the depression when Grandma & Grandad Zemanek grew up, rations were short and it was easier to fry than bake.
Ingredients: 1 cup flour, just enough to make a soft dough to roll out, may need to adjust 5 egg yolks 1 whole egg 6 TB cream 6 TB sugar 1/8 tsp cardamon powdered sugar for dusting	Instructions: Beat eggs slightly and add other ingredients to form a soft dough.  Roll thin, cut into a diamond shape, cut slit in center and pull one end through the slit. Deep fry and drain on paper towel.  Sprinkle with powdered sugar.
Variation: Makes close to 100 depending on the size you cut. Ow and don't waste those egg whites, grandma would whip up an angel food cake or just scramble them for breakfast.  NEVER ever waste...

Diva's Fruit Pizza

Diva’s Memories of Recipes Fruit Pizza
Inspiration:  My kids loved this when they were growing up.  Great for parties!
Ingredients: 1/2 cup sugar 1/2 cup powdered sugar 1/2 cup margarine 1/4 cup oil 1 egg 1 tsp almond extract 2~1/2 cups flour 1/2 tsp baking soda 1/2 tsp cream of tartar Fruit cut up of your choice. ________ frosting: 1 8oz cream cheese 1 tsp almond extract 1/2 cup sugar	Instructions: Cream together first 6 ingredients.  In a large bowl, shift together dry ingredients.  Fold in creamed ingredients and stir well.  Press dough into a cookie sheet or pizza pan.  Bake @ 375 degrees F for 10 minutes and golden brown.  When cooled, Cream frosting ingredients together, frost and arrange fruit.
Variation:  these can be made in small round mini pizza's.  I also drizzle chocolate sauce over the top of the fruit.  I have also used brownie dough instead of cookie dough.

Diva's Cherry Wink Cookies

Diva’s Memories of Recipes Cherry Wink's
Inspiration:  My kids other Grandma always made these at the holidays.  They make a tasty presentation.
Ingredients: 2~1/4 cup sifted flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup shortening 1 cup sugar 2 eggs 1 tsp vanilla 2 TB milk 1 cup chopped nuts 1 cup chopped dates 1/3 cup Maraschino Cherries 2~1/2 cup crushed corn flakes	Instructions:  Sift dry ingredients.  Combine shortening and sugar; cream well.  Add eggs, vanilla and milk.  Blend in dry ingredients; mix well. Add nuts, dates and cherries.  Shape into balls, using a level TB of dough for each cookie.  Roll each ball in crushed corn flakes.  Place on greased cookie sheet and top with 1/4 cherry.  Bake @ 375 degrees for 10~12 minutes.
Variation:  Yields 4 dozen

Diva's Grandma Sarah's Whoopie Pie Cookies

Diva’s Memories of Recipes Whoopie Pie Cookies
Inspiration:  This is marked in one of Grandma Sarah's recipe books from 1965.  I love when she circled recipes. Most are wonderfully delish!
Ingredients: 1 cup shortening 1 cup sugar 2 eggs, beaten 5 cups flour 3/4 cup cocoa 1~1/2 tsp salt 1 cup sour milk 2 tsp baking soda 1 cup hot water ____________ filling: 2 egg whites, beaten 1 TB vanilla 4 TB milk 4 cups powdered sugar 1 cup shortening	Instructions: Cream shortening and sugar; add eggs.  Add sifted dry ingredients alternating with sour milk. Combine soda and hot water; add.  Drop from TB spoon onto cookie sheet and Bake @ 400 degrees F for 10-15 minutes. ____________ filling: Beat egg whites, vanilla and milk.  Add 2 cups powdered sugar.  Cream 2 cups powdered sugar and shortening together. Mix both together.  Spread between cookies when they are cooled.
Variation:  if you don't have sour milk, you can add 1 TB vinegar to the milk. I have also substituted peanut butter for the shortening in the filling.

Diva's Moist Peanut Butter Cookies

Diva’s Memories of Recipes Peanut Butter Cookies
Inspiration:  I had tried many peanut butter cookie recipes growing up.  I perfected this moist cookie to this recipe 25 years ago.  Enjoy!
Ingredients: 1 cup butter shortening 1 cup sugar 1 cup brown sugar, packed firm 2 eggs, beaten 1 cup peanut butter 1 tsp vanilla 1 tsp baking soda 2 cups flour 1 tsp salt	Instructions: Cream shortening and sugars.  Add egg, peanut butter and vanilla.  Sift dry ingredients.  Add to cream mixture.  Shape into balls and flatten with a fork or I prefer the old style potato masher.  Bake 350 degrees F for 12-15 minutes.
Variation:  Yields 6 dozen cookies.

Diva's Flaky Pie Crust and Pie Crust Cookies

Diva’s Memories of Recipes

 Flaky Pie Crust & Pie Crust Cookies

---

Inspiration from:  This was past on to me by my Czech Grandma Maragret... This pie crust has never failed me and it's tradition to bake the leftover scraps covered with cinnamon and sugar (kekse kuchen) Cookie pies in German.  My kids would never forgive if I didn't.

Ingredients
4 Cups Flour 1 1/2 tsp salt 1 Tb vinegar 1 3/4 Cup Crisco	1 egg, beaten 2/3 Cup iced water

Directions

Sift flour and salt together in a large bowl.  Combine vinegar, iced cold water and egg in small bowl.  Make a well in flour mixture and add liquid mixture in center with crisco and cut til moist. Turn out onto a floured counter.  Knead only slightly and roll out.  (Grandma always said the less you mess with the dough, the flakier the crust)

Variations

Makes 2 double pies or 4 shells.  Bake according to pie recipe


Bake leftover scraps on a cookie sheet sprinkled with cinnamon and sugar in a
350 degree F oven for 12-15 mins.

Diva's Meringue Cookies

Diva’s Memories of Recipes

⬗   Meringue cookies  ⬖

---

Inspiration from:  I have been making these for years.  My daughter could eat the whole batch.  They are low fat too and have 10 calories per cookie.

Ingredients
2 egg whites 1/4 tsp cream of tartar 1/2 C sugar or 3 oz of jello of your choice

Directions

Cover 2 cookie sheets with foil and set aside.  Beat eggs and cream of tartar until foamy.  Add sugar or jello 1 TB at a time and beat til stiff and glossy.  Drop a dollop from a teaspoon on to the lined cookie sheets.  

Bake 250 degrees for 45 mins. 
(Start watching them at 30 mins, they should be golden on top) Turn oven off and leave in oven for 1 hour to dry.  Cool completely and remove from cookie sheet.

Variations

Yields:  36 cookies