Ward-Spittler-Metz-Lyon Family Heritage Center: Ward Family Recipes

* MOIST CHOCOLATE CAKE
(from Carolyn Spittler Ward)

1 cup sugar 2 cups flour     1/4 tsp. salt 2 tsp. soda
4 tbsp. cocoa 1 tsp. baking powder     1 cup water
1 tsp. vanilla     1 cup mayonnaise-type salad dressing

Mix all together. Bake at 375° for 25 minutes. Top with your favorite frosting.
PINEAPPLE BREAD PUDDING
(from Susan Ward Merk)

Combine the following and pour into greased 9x9 casserole: 1/4 cup butter or margarine
2 tbsp. flour 3 eggs, beaten 3/4 cup sugar
1 large can undrained crushed pineapple (juice pack)

Drizzle 1/2 cup melted margarine over 2 cups cubed cinnamon-raisin bread and stir until bread is coated. Spread over pineapple mixture and bake at 350° for about 45 minutes. Makes a delicious pineapple custard with a crunchy topping.

GINGER BALLS
(from Susan Ward Merk)

1 box ginger snaps        2 cups dried apricots
1 cup orange juice concentrate    ¼ cup brandy or rum
1 cup confectionery sugar     1 cup coconut     1 cup nuts

Crush ginger snaps in food processor (should make about 4 cups). Chop apricots with orange juice concentrate and brandy in food processor. Combine all ingredients, form balls and roll in confectionery sugar. Will keep for several weeks in air-tight container.

OATMEAL CRUNCHIES
(from Marion Boss Ward)

Blend: 1 cup brown sugar and
1/2 cup melted butter
Mix in another bowl: 1 tsp. baking powder
1/2 tsp. salt 2 cups dry quick oats

Combine 2 mixtures, add 1 beaten egg and stir well. Press into 8x8 cake tin; bake at 350° until brown (about 25 min.); cut into squares when cool. 1/2 cup raisins, chocolate chips, dried cranberries, etc. can also be added. These cookies made with no flour are almost good for you!

coconut MANGO-PINA COLADA
DESSERT MOLD (from Charles Ward)

1 12 oz. can mango nectar      1 small pkg. lemon Jell-O
1 mango, peeled & diced     1 large pkg. pineapple Jell-O
1 8 oz. can crushed pineapple (juice pack)     ¼ cup sugar
1 14 oz. can lite coconut milk (not cream of coconut)
1 cup sweetened flaked coconut

Bring nectar to boil, add to lemon Jell-O in bowl and stir until dissolved. *Put bowl in another large bowl half-filled with ice cubes and water, until Jell-O mixture is as thick as egg whites, stirring occasionally. Add diced mango, pour into 8-cup mold and chill until barely set, about 10-15 min. Drain pineapple juice into saucepan, add 1 cup water and bring to boil. Add to pineapple Jell-O and sugar and stir until dissolved. Add coconut milk and stir until blended. Chill and stir as noted at * above, then add pineapple and coconut. Pour into mold and refrigerate at least 3 hours or up to 3 days. Use sugar-free Jell-O for a low-cal, low-fat lite dessert.

Recipes marked with * appeared in "The ABC's Of Cooking"
produced by the Lake View (NY) Community Association in the late 1950's.