4 cups peaches
1/3 cup sugar
1 TBS lemon juice
1 TBS melted butter
¼ tsp nutmeg
Topping:
1 cup flour
1 ½ tsp baking powder
1 TBS sugar
½ tsp salt
¼ cup shortening
¼ cup milk
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Filling:
4 cups peaches
1/3 cup sugar
1 TBS lemon juice
1 TBS melted butter
¼ tsp nutmeg
Topping:
1 cup flour
1 ½ tsp baking powder
1 TBS sugar
½ tsp salt
¼ cup shortening
¼ cup milk
Hilva and Norma
12.20.2009
peach cobbler
4 cups peaches
1/3 cup sugar
1 TBS lemon juice
1 TBS melted butter
¼ tsp nutmeg
Topping:
1 cup flour
1 ½ tsp baking powder
1 TBS sugar
½ tsp salt
¼ cup shortening
¼ cup milk
Grandma Hilva
"no matter where I serve my guests, they seem to like my kitchen best"
It's true. We did love Grandma Hilva's kitchen. Let's be honest; it was hard to resist being in there, even if it was cramped at times. The mouth-watering aromas that seemed to grab you by your nose and pull you along were too great a temptation to ignore. But when I close my eyes, even better than the smells, are the memories of seeing Grandma working in her kitchen. Standing at the stove, stirring a pot. Or reaching up to get a serving dish or something from the pantry. Wiping her hands on her apron or placing food on the dining room table. And of course how she always had time to give you a hug, no matter what she was making. These are the precious memories I know I'll never forget. Especially when those familiar aromas fill my own kitchen as I prepare one of her recipes. One whiff of freshly baked rolls, or a pot roast, and I'm right back in her kitchen, cooking along side her. ~Rachael, granddaughter
handwritten
The recipes on this site are either shown in Grandma's handwriting or typed EXACTLY as she wrote them. Only recipes that she wrote by hand or had written-on are included in this collection. This is due to sheer volume, as she had 100's of recipes, both clipped from newspapers, magazines, off of packaging, etc. and handwritten. I've found recipes written on deposit slips, receipts for furniture, envelopes, church service programs, etc. Often times the recipes weren't written in their entirety, and instead of assuming what was missing, they are printed here without that information. If anything was added it will be shown in [ ]. To view only the recipes shown in her handwriting, click here.
from the kitchen of...
sisters
Hilva and Norma
common terms
MODERATE OVEN
Grandma mentions a moderate or "mod" oven many times in her recipes. A moderate oven is about 350 degrees. A few of her recipes mention a moderate oven being 325 - 350 degrees.
SCALD
To scald milk or other liquids is to heat to almost boiling.
Grandma mentions a moderate or "mod" oven many times in her recipes. A moderate oven is about 350 degrees. A few of her recipes mention a moderate oven being 325 - 350 degrees.
SCALD
To scald milk or other liquids is to heat to almost boiling.
breads and rolls
cakes
- angel food cake
- banana cake
- boston cream pie
- cakes
- chocolate cake
- chocolate fudge cake
- chocolate sheet cake
- date loaf
- fresh apple cake
- gingerbread
- lemon cake
- oatmeal cake
- orange cake
- peanut butter cake and frosting
- pineapple upside down cake
- raspberry cream cake
- sour cream devils food cake
- sponge cake
- summer sunshine cake
- wesson oil cake
- white cake
candy
casseroles
cookies
desserts
- almond bar
- apple torte
- boston cream pie
- caramel brownies
- chocolate chip zucchini brownies
- chocolate pie
- chocolate sauce
- coconut cream pie
- desserts
- fudge
- ice cream wishes
- maple sauce
- old fashioned fudge
- peach cobbler
- peanut butterscotchers
- pear butterscotch crisp
- pumpkin pie
- red cherry pie
- rhubarb crisp
- rhubarb dessert
- star valley pudding
- vanilla ice cream
entrees
pickles
salads and sides
sauces and jams
soups and stews
substitutions
CORN SYRUP, 1 cup
•1 cup sugar dissolved in 1/4 cup liquid OR
•1 cup honey
SHORTENING, 1 cup
•solid: 1 1/8 cup butter (decrease salt in recipe by 1/2 tsp)
•melted: 1 cup vegetable oil
YEAST
•1 pkg active dry yeast = 1 tablespoon
CAKE FLOUR, 1 cup
-1 cup minus 2 tablespoons all purpose flour
BAKING POWDER, 1 teaspoon
•1/3 tsp baking soda & 5/8 tsp cream of tartar
click here for more substitutions
•1 cup sugar dissolved in 1/4 cup liquid OR
•1 cup honey
SHORTENING, 1 cup
•solid: 1 1/8 cup butter (decrease salt in recipe by 1/2 tsp)
•melted: 1 cup vegetable oil
YEAST
•1 pkg active dry yeast = 1 tablespoon
CAKE FLOUR, 1 cup
-1 cup minus 2 tablespoons all purpose flour
BAKING POWDER, 1 teaspoon
•1/3 tsp baking soda & 5/8 tsp cream of tartar
click here for more substitutions
common measures
Dash = less than 1/8 tsp
3 tsp = 1 TBS = 15 ml
16 TBS = 1 cup
1 cup = 8 fl oz
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
16 oz = 1 pound
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