RECIPES from the WARD FAMILY

* 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    gingerballs
(from Susan Ward Merk)

1 box ginger snaps        2 cups dried apricots
1 cup orange juice concentrate    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)     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.

WARD RECIPES
PAGE 1

RECIPES
HOMEPAGE

WARD RECIPES
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RECIPES FROM PEARL WARD (1887-1915) prwardrecipes
wardnashtree
WARD-NASH FAMILY TREE            WARD-SPITTLER FAMILY TREE wardtree
SPITTLER FAMILY RECIPES spittlerrecipes           lyonrecipes LYON FAMILY RECIPES

Also visit my Family website on Ancestry.com at  
http://trees.ancestry.com/fhs/home.aspx?tid=4590788
 


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