Family Recipes

In the winter of 2003 I published a family cookbook for my extended family (the Ducks, Teters, Highfills, Bielecs, etc.) and currently, we are planning to publish volume 2. That project, which really started years before when I asked my grandmother to begin documenting her recipes, sparked my interest in my family history. The goal was to document our family's traditional recipes and any stories associated with those recipes, preserving for future generations these wonderful memories. As Edouard de Pomaine wrote in his Cooking with Pomaine, in the 1930s:

Tradition is the memory of happy moments which have vanished, and their ephemeral return to life. Tradition brings back to life those whom we have loved, those to whom we owe the present and, by consequence, the future. Tradition is peace of mind.
If you would like to share your traditional family recipes and stories, please let me know! It is never too late to begin a tradition or to continue an old family tradition. And, most importantly, do not forget to photograph your family at a few family gatherings, celebrating and sharing a special family holiday dinner together.

P.A. Teter
Associated Families:
Crawford, Duck, Feldman, Green, Hampton, Judd, Smith, Teter, Yocom.
Condiments
Honey Butter
(or Butterhoney, as some in the family call it)
1 cup thick cream
1 cup white syrup
1 cup white sugar
1 teaspoon vanilla (variation)
Bring the first three ingredients to boil, then turn fire down and cook slowly until it begins to clear and turn a pale golden color. Take off heat, stir in vanilla and pour into a glass pitcher. It will thicken more as it cools, and the thicker portion will rise to the top. Serve over piping hot homemade biscuits.

I first experienced Honey Butter and learned to make it in 1936, when I taught at a country school near Belva, north of Quinlan, Ok. I spent weekdays living with the Dud Good family, and teaching at a country school. I would catch a ride back and forth with the mail carriers to Mooreland to spend the weekends with with my daughter, who was staying with my parents, Art and May Crawford. It was the Depression and I had say I was unmarried so that I could teach and help Lester finish up his Master's Degree at Stillwater. Married women could not hold jobs because the official reasoning was that men needed jobs to take care of their families.

Mrs. Good made Honey Butter almost every morning; and in addition to eating it on biscuits or home-made bread, the children poured their plate full and ate it by dipping little green onions into the mixture. It was probably brought into the U.S. by German immigrants because we found a similar recipe in a Pennsylvania-Dutch cookbook we purchased in Amish country near Philadelphia. In it we also found, for the first time, a recipe for Creamed Cucumbers, which was also a family tradition.


Marie A. (Crawford) Duck (my Grandmother)
Mooreland, OK
Breads
Ruby's Refrigerator Rolls
1 cake yeast
cup sugar
2 cups lukewarm water
1 egg
7 cups flour
3 tablespoons shortening
1 tablespoon salt
Mix up and knead. Grease top of dough and put in refrigerator. Punch down daily, and use as needed.

This has been the standard bread recipe in my family for several generations. — P.Teter
Ruby M. (Hampton) Teter (my Greatgrandmother)
Mooreland, OK
Cakes
Grandma Judd's Applesauce Cake
1 cup thick applesauce
cup shortening
2 cups sugar
2 cups flour
1 egg
1/4 teaspoon salt
teasp each of cloves & allspice
2 teaspoons cinnamon
teaspoon cinnamon
1 cup chopped raisins
cup chopped nuts
2 teaspoons baking soda
cup boiling water
Cream shortening, add sugar gradually. Add well beaten egg and add applesauce. Sift flour once and measure. Use some flour to dredge raisins and nuts. Sift flour again with salt and spices. Dissolve soda in hot water, add flour alternately with water to creamed mixture. Add raisins and nuts. Pour in greased tube pan. Bake one hour at 350 degrees.

Grandma Mary Judd made this wonderful cake every Christmas.

Mary Tom (Smith) Judd
Cookies
Date Ice Box Cookies
lb. pitted dates
cup sugar
1/3 cup water
pinch of salt
cup nuts, chopped fine
cup butter
cup brown sugar
cup white sugar
1 egg, beaten
2 cups flour
teaspoon soda
Dissolve sugar in the water, add dates and cook slowly for 5 minutes to make a smooth paste, stirring occasionally. Add nuts and set aside to cool.

Cream sugars and butter together until light and fluffy. Add egg and beat well. Add flour and soda to the sugar mixture, mixing well. Roll the dough out -inch thick in the form of a rectangle onto floured wax paper. Spread the date mixture onto the dough. Roll up dough into jelly-roll. Wrap in plastic wrap or wax paper and chill until hardened. Slice the cookies 1/8 inch thick and bake in 350-375 degree oven for 12 to 15 minutes, or until lightly golden. Dough can be kept in refrigerator for several days.

The Ducks could always count on Grandmother May Crawford to make a batch or so of these cookies, along with her Peanut Butter cookies to send on the annual trip to visit Mom and Pop Duck in Grand Junction, Co. The film-tin cookie holder got opened quietly in the back seat many times and few cookies made it past Boise City, in the panhandle of Oklahoma. These cookies do keep well, however, and she always baked these among other family staples for their annual fishing trip to Yellowstone Park, with the Merklins, Peaches and others, in their little silver aluminum Airstream trailer. The younger Ducks, Jim and Kelsey were fortunate to make a trip also. — J. Teter

May (Green) Crawford & Marie A. (Crawford) Duck (my Greatgrandmother & Grandmother)
(adapted from Hazel Craig, Triple "M" Cookbook from the late 1910s or early 1920s), Mooreland, OK
Pies
May (Judd) Yocom's Pumpkin Pie
2 cups Pumpkin
3/4 teaspoon salt
2 cups milk
1 cup Brown Sugar
1/2 cup granulated sugar
6 eggs or 4 eggs
3 tablespoons butter (melted)
3/4 teaspoon cinnamon
1/2 teaspoon ginger
Dash of each, cloves, allspice, nutmeg
Mix all above together and pour into unbaked shells. (Use May's Pie Crust recipe).Bake at 450 for 10 min. then 350 until done. Makes 2, 1 crust Pies.

Yummmm....Enjoy! — Doris Feldman

May (Judd) Yocom's Pie Crust
5 cups flour
2 cups shortening
2 teaspons salt
1 beaten egg
1 tablespoon vinegar
water
Crumble flour,shortening and salt together. Add the egg with vinegar and enough water to make 1 cup fluid total. Stir together. This reciipe makes 5 shells or 2 1/2 double crust pies.

Best Pie Crust Ever. It never fails and you can freeze it for later use. — Doris Feldman

May (Judd) Yocom



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