Grandma Helen Pecar and Greatgranddaughters Theresa Pecar Moore and Kathleen Pecar Lightbody
Sunday, July 24, 2011
A Family Story Video
Take a minute to enjoy this video - - about Helen's eldest son, Allen Pecar (who now lives in Mancelona, MI) and his fellow US soldiers, who on their own in 1944, did their best to help residents who had been forced out of their homes in La Paquelais, France, by the Nazis, and how the friendships begun then continue to today, now spanning four generations. It's at http://www.youtube.com/watch?v=PV38pxojqjE
Saturday, July 16, 2011
Peach Shortcake
Fresh strawberry season is winding down, but peaches will be ready soon. Try Grandma's recipe for Peach Shortcake for a new twist. If you still have fresh strawberries, try substituting strawberries for the peaches.
Peach Short Cake
Mix and sift two cups of flour, 1/2 teaspoon of salt and 4 teaspoons baking powder. Cut in 1/2 cup fat and add enough milk gradually to make dough just stiff enough to handle - - about 3/4 cup.
Cut the dough into 2 parts. Fit 1 into a greased tin, butter the top and place the other half of the dough over it. Bake in a hot oven until done. Separate the two layers and spread sweetened peaches and peach sauce between.
Sauce: Cream 1/2 cup butter and 1 cup powdered sugar together. Add 2/3 cup peaches cut in small pieces or mashed and one well beaten egg white. Replace the top layer. Cover with whipped cream and place a row of sliced peaches in the cream.
I am guessing this is made in an 8" round pan.
A hot oven would be about 400 - 425 degrees.
I will also post Grandma's recipe for a substitute for whipped cream.
Peach Short Cake
Mix and sift two cups of flour, 1/2 teaspoon of salt and 4 teaspoons baking powder. Cut in 1/2 cup fat and add enough milk gradually to make dough just stiff enough to handle - - about 3/4 cup.
Cut the dough into 2 parts. Fit 1 into a greased tin, butter the top and place the other half of the dough over it. Bake in a hot oven until done. Separate the two layers and spread sweetened peaches and peach sauce between.
Sauce: Cream 1/2 cup butter and 1 cup powdered sugar together. Add 2/3 cup peaches cut in small pieces or mashed and one well beaten egg white. Replace the top layer. Cover with whipped cream and place a row of sliced peaches in the cream.
I am guessing this is made in an 8" round pan.
A hot oven would be about 400 - 425 degrees.
I will also post Grandma's recipe for a substitute for whipped cream.
Wednesday, July 6, 2011
Custard Cream Sauce
The recipe card for this recipe actually reads:
Float - Custard Cream Sauce - for Jello - etc.
Scald 1 cup of milk in double boiler. Beat yolks of two eggs, add 3 tablespoons sugar, and pour on scalded milk. Pour back into double boiler and stir until creamy. Take from the hot water, cool, and flavor with 1/2 teaspoon vanilla.
Float - Custard Cream Sauce - for Jello - etc.
Scald 1 cup of milk in double boiler. Beat yolks of two eggs, add 3 tablespoons sugar, and pour on scalded milk. Pour back into double boiler and stir until creamy. Take from the hot water, cool, and flavor with 1/2 teaspoon vanilla.
Tuesday, July 5, 2011
Lemon Pie
This recipe is in the book. No story... just a recipe for:
Lemon Pie
Moisten 1 heaping tablespoon of cornstarch with a little cold water. Then add 1 teaspoon of butter, a cup of sugar, an egg well beaten, and the juice and rind of a lemon. Add a cup boiling water. Boil until thick, put in a baked pie shell. Frost top and brown.
...guessing this calls for a meringue topping. Meringue recipe anyone?
From an online recipe site:
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Lemon Pie
Moisten 1 heaping tablespoon of cornstarch with a little cold water. Then add 1 teaspoon of butter, a cup of sugar, an egg well beaten, and the juice and rind of a lemon. Add a cup boiling water. Boil until thick, put in a baked pie shell. Frost top and brown.
...guessing this calls for a meringue topping. Meringue recipe anyone?
From an online recipe site:
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Friday, July 1, 2011
Family Tree
Margaret Fallone has worked on the family ancestory for years. Here is a link to her record of the Family Tree:
http://www.online-isp.com/~maggie/trimble/pecar.htm
This Pecar Family Photo was taken July 10, 2011 in Mancelona, MI.
Birthday Cake
In celebration of our Nation's Birthday, I am posting this recipe from Grandma's Box for simply, "Birthday Cake."
Sugar, 1 1/4 cups
Butter, 3/4 cups
Milk, 1 cup
Flour, 3 cups
Baking Powder, 3 teaspoons
Salt, 1 teaspoon
Egg whites, 4
Flavoring
Cream butter and sugar thoroughly. Sift flour, baking powder and salt together and add alternately with milk to first mixture. Beat whites of eggs until stiff and fold in last, stirring gently. Add teaspoon of any desired flavoring. Bake in 2 layer cake pans at 325 degrees for 30 minutes. Use a boiled white icing for both filling top and sides.
Sugar, 1 1/4 cups
Butter, 3/4 cups
Milk, 1 cup
Flour, 3 cups
Baking Powder, 3 teaspoons
Salt, 1 teaspoon
Egg whites, 4
Flavoring
Cream butter and sugar thoroughly. Sift flour, baking powder and salt together and add alternately with milk to first mixture. Beat whites of eggs until stiff and fold in last, stirring gently. Add teaspoon of any desired flavoring. Bake in 2 layer cake pans at 325 degrees for 30 minutes. Use a boiled white icing for both filling top and sides.
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