Catalpa Cooking

Friday, July 16, 2010


Make a biscuit dough recipe. Refrigerate in a covered bowl overnight.

To make rolls, roll out dough (not too thin). Use 2 sticks butter or margarine (softened) and spread over dough. Sprinkle 1 cups sugar over butter. Sprinkle ground cinnamon over this (optional). Begin at edge and roll into one big roll on board. Cut in 1-inch slices. Put in a 3-inch deep glass baking dish, which has been lightly greased. Pour one inch of milk over the rolls. Bake at 350 degrees until rolls are brown.

This recipe is an old one my mother used to make for us when I was little and we really liked it. Mine isn't as good as hers, I don't believe.


1 can (8 oz.) crushed pineapple in heavy syrup, drained and syrup reserved

2 envelopes Knox unflavored gelatin

cup sugar

2 cups (1 pint) vanilla ice cream, softened

1 cup chopped bananas

9-inch graham cracker piecrust

Mix reserved syrup with enough water to equal one cup, bring to boil.

In a medium bowl, mix unflavored gelatin with sugar and boiling liquid, and stir until gelatin is completely dissolved. With wire whip or rotary beater, blend in ice cream, add pineapple and banana. Pour into crust. Top with maraschino cherries, or nuts, or any topping you desire. Chill until firm.


6-8 unpeeled firm cucumbers, sliced

1 green or red pepper (1 hot pepper if desired), cut in rings

2 cups mild cider vinegar

2 cups sugar

teaspoon allspice

cup pickling salt

teaspoon celery seed

1 teaspoons mustard seed

2 whole cloves

Boil vinegar, sugar, salt and spices for one minute. Immediately pour over cucumbers and peppers. Put in jars and seal. Refrigerate one week before using. Will make 3 or 4 pints.


1 package (3 oz.) strawberry gelatin

1 cup boiling water

1 pkg. (10 oz.) frozen sliced strawberries, nearly thawed

one half of an angel food cake

1 box (3 oz.) instant vanilla pudding

1 cup cold milk

1 pint vanilla ice cream

Dissolve gelatin in boiling water. Stir in strawberries. Pull apart angel food cake into small pieces, put in a 9 x 13 inch cake pan. Pour strawberry mixture over cake pieces and put in refrigerator. Mix together pudding and milk with electric beater. Add ice cream and whip until thickened. Pour pudding mixture over gelatin mixture after it is thoroughly set. Refrigerate again for 5-6 hours or overnight.


2 tablespoons granulated sugar

teaspoon cinnamon

4 cups peeled, sliced tart apples

cup water

cup flour

1/8 teaspoon salt

teaspoon cinnamon

teaspoon nutmeg

1/3 cup brown sugar, packed

3 tablespoons softened margarine

Mix granulated sugar with teaspoon cinnamon; sprinkle over apples and mix lightly. Spread apples in a greased 8 x 8 x 2 inch baking pan. Sprinkle with water. Blend flour, salt, cinnamon, nutmeg, and brown sugar. Mix in margarine to make a crumbly mixture. Spread over apples. Bake uncovered at 350 degrees for 40 minutes or until lightly browned and apples are tender.