Betsy's Family Recipes:




Family Recipes Index page

Appetizers & Soups
Lynn's Party Rye Snacks
Party Penguins

Kay's Potato Soup

Betsy's Marshmallow Snowmen

Asian Chicken Salad
Broccoli/Bacon/Raisin Salad
Greek Orzo Salad

Main Dishes
Betsy's Venison w/ Gravy
San Francisco Chops
Carol's Sloppy Joes
Betsy's Chicken w/ Mushroom Cream Sauce
Meridy's Scalloped Corn
Dijon Potatoes and Ham Au Gratin
Köttbullar (Swedish Meatballs)
Holly's Goulash

Meridy's Texas Sheet Cake
Tina's Microwave Fudge
Betsy's Ricotta Cookies
Lynn's Banana Bread
Cheryl's Almond cookies
Pepparkakor (Ginger Cookies)
Risgrynsgrot (Rice Porridge)


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Meridy's Texas Sheet Cake

2 c all-purpose flour
2 c sugar
c butter
c shortening
1 c brewed coffee or water
c dark, unsweetened cocoa
1/2 c buttermilk
2 eggs
1 t baking soda
1 t vanilla


1/2 c butter
2 T dark cocoa
c milk
3 1/2 c powdered sugar
1 t vanilla

In a large bowl, combine flour and sugar.  In saucepan, combine butter, shortening, coffee/water, and cocoa.  Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in the bowl.  Add the buttermilk, eggs, baking soda, and vanilla.  Mix well, using a wooden spoon or high speed on a mixer.  Pour into a well-buttered 17½X11-inch jelly roll pan.

Bake at 400 for 20 minutes until brownies test done in the center.

While brownies bake, prepare the frosting.  In a saucepan, combine the butter, cocoa and milk.  Heat to boiling, stirring.  Mix in the powdered sugar and vanilla gradually until the frosting is smooth.  Pour warm frosting over the brownies as soon as you take them out of the oven.  Makes 48 bars.

Tina's Microwave Fudge

Get a microwaveable 2-3 quart glass bowl
Dump in ONE BAG of powdered sugar
Dump in 1/2 cup of "Hershey's" Cocoa
(Mix these two ingredient together with a mixer ON LOW SPEED...or you will have a mess)
Set on Top of Powder Sugar Mixture:
2 sticks of butter
1/2 cup of milk
Put in microwave for 4 minutes on high
Take out and Mix with a mixer and add 1 T Vanilla and 1 - 2 Cups of crushed walnuts or pecans
Pour into a greased cake pan and let cool in refrigerator for 10 - 20 minutes. 
If you want to make a double batch, you can spread creamy peanut butter between each batch for another great version! 

Betsy's Ricotta Cookies

1 stick butter
1 egg
1/2 c. ricotta
2 c. sifted flour
1 t. vanilla
1/2 t. baking soda
1 c. sugar
1/2 t. salt

Allow butter to soften.  Blend with ricotta until creamy.  Add vanilla and mix well.  Add sugar gradually, beating until well blended.  Add egg and mix well.  Slowly stir in dry ingredients and blend well.  Drop from a teaspoon on a greased baking dish.  Bake at 350 for 10 minutes.  Yield:   30-36 cookies.

Lynn's Banana Bread

1 c. sugar
2 c. flour
1/2 c. butter-flavored Crisco
1 t. baking soda
2 eggs 
1 t. vanilla
3 or 4 mashed bananas 
1 c. nuts (optional)

Cream together sugar and shortening.  Beat in eggs.  Add mashed bananas, flour, vanilla, and soda.  Fold in nuts, if desired.  Bake 1 hour at 350 in greased/floured bread pan.  Allow to cool before slicing.

Cheryl's Almond Creme Cookies

Cookie Ingredients:
6 tablespoons chilled butter
1 cup sifted all-purpose flour
2 1/2 tablespoons light cream
1 tablespoon (approx.) light cream

Almond Crème Ingredients:
3/4 cup sifted confectioners sugar
1 tablespoon soft butter
1/8 teaspoon almond extract 


Using pastry blender cut butter into flour until pieces are the size of small peas. Sprinkle 1 T of cream over part of mixture. Toss gently with fork; push to one side of bowl. Repeat until all is moistened. Form ball; divide in half.  On lightly floured surface, roll to slightly less than 1/8 inch. Cut into 1 1/2 " rounds with floured cutter. Dip one side of each cookie in sugar. Place sugar side up, 1/2" apart on ungreased baking sheet.  With fork, prick each cookie in 4 parallel rows.  (more on back)

Bake at 375 for about 8 minutes or until golden & puffy. Remove at once to rack.  Sandwich cooled cookies with Almond Crème.     

TIME TO PREPARE:  Approx.  1 hour     25 - 30 cookies


Thoroughly combine the sifted confectioner’s sugar, the soft butter, the almond extract and the light cream until well blended and smooth.  Use a little more of the cream, if necessary, until of spreading consistency.

Pepparkakor (Christmas Ginger Snaps)

Pepparkakor, or Swedish ginger snaps, are more spicy than sweet.  But they are delicious, especially warm from the oven. The dough should be rolled thin to make the eventual cookies crisp. Thinly-rolled dough can be a bit hard to work with in larger shapes; choose smaller cookie cutters for easier handling. In Sweden, the cookies are traditionally cut in heart shapes.

3/4 cup (1 1/2 sticks) butter, cut into small pieces
1/4 cup water
1 1/4 cups brown sugar, firmly packed
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp ground cloves
2 cups flour
1/4 tsp baking soda
2 egg whites
1 tsp vanilla
bout 4 cups sifted powdered sugar

Put butter into a large mixing bowl. Combine water, brown sugar, cinnamon, ginger and cloves in a saucepan. Heat to boiling; boil 1 minute, stirring. Pour hot spice mixture over butter; stir to melt butter.

Sift flour, measure 2 cups, and sift again with baking soda. Add to spice mixture; stir to blend thoroughly.  Cover dough tightly or wrap in waxed paper or aluminum foil. Chill in refrigerator 12 hours or overnight.   Cut off small, workable portions of dough. Roll each out very thin -- about 1/8-inch thick -- on a lightly floured board. Cut into shapes with fancy cookie cutters.

With a flexible spatula, lift cookies onto greased baking sheet. Bake at 375 for about 8 minutes or until lightly browned. Cool on wire racks. Makes about 5 dozen cookies.

Risgrynsgrot (Rice Porridge)

Rice Porridge is the traditional dessert on Christmas Eve. A single almond is put into the porridge; according to tradition, the unmarried porridge-partaker who finds the almond in his or her bowl will get married within the coming year.

3/4 cup round-grained rice
1 1/4 cups water
1 tsp salt
1 tbsp butter
3-3 l/3 cups milk
bout 1 tbsp sugar

Bring the water to a boil, with salt and butter. Add the rice; cover, and simmer on low heat until the water has been absorbed (about 10 minutes).

Thin with the milk and bring back to the boiling point. Cover the saucepan. If you have an electric stove, turn off the heat and leave the pan on the coil; the rice will swell and absorb the milk, and as the retained heat is low, the porridge will not burn. If you have a gas stove, let the porridge and milk simmer, covered, for about 10 minutes; then place the saucepan on a wooden carving board. The porridge will be cooked after 30-40 minutes.

Season with sugar. If you wish, you may add a pat of butter and one single almond (blanched and skinned) just before serving. Serve with milk, ground cinnamon, and sugar (optional).

The periodic table of desserts (click to enlarge):

Periodic table of desserts