Mom's Light Bread (Anna Parker)

Piping hot rolls from the oven.

I attempted to make this recipe, years ago, in a bread machine. As you can see it does not specify an amount of flour. Needless to say my attempt did not turn out well. Now that I am all grown up and have managed to learn to make bread from scratch I decided to take one more shot at my Great Grandmother's recipe.

What follows is the recipe, as printed, followed by my notes for the novice.

1 quart warm water
4 tbs shortening
4 tbsp sugar
1 tbsp salt
1 pkg yeast

Mix until above ingredients are smooth then add flour until you can knead it on the board.

Kneading dough on my antique breadboard.

When you can lift it up - place in greased bowl. When doubled in size, work down. Next time it is up, make out some rolls. Let rise. Third time up make out loaves and let rise.

Bake at 350 or until brown for 30 minutes.

What the recipe doesn't say:

• The water should be about 115 to 120 degrees. This allows the yeast to dissolve and melts the shortening.
• You should end up using about 10 cups of flour. It will vary so use your judgement.
• This recipe yields a large amount of dough, too much for a stand mixer. Use a really big bowl for the wet ingredients.
• Cover the dough in the greased bowl with a clean towel to let it rise.
• "Work down" simply means to punch it down to take the air out of it.
• If you want to make rolls, take them out of the dough after the second rise. Make your loaves after the third rise.

Great Grandma Parker

Judy's Lasagna (Judith Marie Gauntt 1983)

Freshly baked lasagna.

On Christmas day, I prepared this family favorite recipe was submitted by my mom. She made it often for us and still does. I have fond food memories of her making this dish. One day I was looking for something in her recipe file and found a card labeled "Ruth's Lasagna". It looked strangely familiar. I compared it to Mom's recipe in our family book...it was exactly the same. I love teasing her about stealing the recipe from her Aunt.

Aunt Ruth as a young lady.

8 oz noodles (1 package of lasagna noodles)
1 lb hamburger
1/2 cup onion
15 oz can tomato sauce/mushroom
1 tsp garlic salt
1 tsp oregano
1/2 tsp basil
1 1/2 cup cottage cheese
2 cups shredded mozzarella cheese

Cook and drain noodles.

Layer 3 times: 1/3 noodles, 1/3 sauce, 1/3 cheese (cheese on top)

Bake 350 degrees for 45 minutes. Let stand for 10 minutes before cutting. Serves 6-8.

My mother (Judith Marie) holding me as a baby.

Pie Crust (Margaret VanFleet 1983)

Apple Pie in vintage Pyrex.

This pie crust recipe was contributed by my grandmother, Margaret (Parker) VanFleet in 1983. I have the fondest memories of her making this crust, baking the shell and making the creamiest chocolate pie filling there ever was. I loved her chocolate cream pie and she always made one special for me. That is why I chose this as the first recipe post for our family recipe collection.

1 1/4 cup shortening
3 cups flour
1 tsp salt
1 tbs vinegar
4 tbs water
1 egg

Cut shortening into flour and salt. Add liquid that has been beaten together. Makes 4 pie shells or 2 two-crust pies.

Grandma Van and me - 1968

What the recipe doesn't say: (1) you can use lard in place of shortening (2) add small amounts of flour if your dough is sticky until it no longer sticks to your hands (3) if you choose to use a blender or a food processor DON'T over work the dough (4) chill the dough in plastic wrap or a zip lock bag for a while in the fridge so it is cold when you roll it out (5) bake the shell (without filling) on 475 degrees, first pricking the bottom several times with a fork, for 8-10 minutes (6) bake filled pies according to the filling recipe instructions.

Family Favorite Recipes - First Edition 1983

Has it really been 30 years since our Parker family recipe book was first published?  Originally containing 45 family recipes from three generations, this anthology is a treasure of mine.  I decided to share it on-line so that it may become a living collaboration of the Parker descendants, incorporating every new generation.

Clyde and Anna Parker

I will be posting each original recipe plus newly added recipes from contributing family members. I know for sure I am going to ask Ellen for her queso dip recipe and Aunt Janet for her dinner rolls.

Make sure to subscribe to this blog and it will send you an email every time I post a new recipe. I intend to make each one as I go so I can share pictures and my trials and tribulations.

Looking forward to seeing the new additions. Please send your favorites to me at junkfeverrx@gmail.com.