Helen Wride's Caramel Corn
(Crispy, Crunchy caramel corn)
Ingredients:
Large bowl of popcorn
2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup (recipe also works with maple syrup)
1 teaspoon salt
1 teaspoon soda
1 tablespoon vanilla
Directions:
Pop popcorn, remove old maids and set aside.
In a medium saucepan, melt margarine. Add brown sugar and corn syrup. Bring to a rolling boil and boil for 2 minutes.
Remove from heat and stir in salt, soda and vanilla. Quickly pour over popcorn and stir to coat. Bake for 1 hour in a 250° oven, stirring every 15 minutes (set the timer).
Number of Servings: The whole darn family and then some!
Cook's Note: If you prefer stickier, less crunchy caramel corn, omit the oven time.
Showing posts with label Helen Wride's Recipes. Show all posts
Showing posts with label Helen Wride's Recipes. Show all posts
Monday, May 12, 2008
Tuesday, April 15, 2008
Recipe: Coconut Cream Pie
Helen Wride's Coconut Cream Pie
Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
1 cup lightly toasted coconut
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste
Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.
For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute, stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in coconut. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.
Cooks Note: If this recipe resembles Helen's Banana Cream Pie, that's because she uses the same vanilla pudding base. Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pie filling from a box, stir in the coconut, and top with whipped cream. The great banana or coconut flavor comes from the bananas or coconut. Don't you agree, Helen made wonderful pies?
Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
1 cup lightly toasted coconut
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste
Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.
For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute, stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in coconut. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.
Cooks Note: If this recipe resembles Helen's Banana Cream Pie, that's because she uses the same vanilla pudding base. Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pie filling from a box, stir in the coconut, and top with whipped cream. The great banana or coconut flavor comes from the bananas or coconut. Don't you agree, Helen made wonderful pies?
Friday, March 28, 2008
Recipe: Granny Corn
Helen Wride's Granny Corn
Ingredients:
Large bowl popcorn
1 large box Jello (any flavor)
1 cup corn syrup
1 cup sugar
Directions:
1. Pop popcorn, remove old maids and set aside.
2. Bring jello, corn syrup and sugar to a rolling boil. Boil 1 minute. Quickly pour jello mixture over popcorn and stir. Lightly grease your hands with butter and form popcorn balls or serve sticky from the bowl.
Alana's Variation: You can use kool-aid packets in place of the jello for the option of additional flavors.
Ingredients:
Large bowl popcorn
1 large box Jello (any flavor)
1 cup corn syrup
1 cup sugar
Directions:
1. Pop popcorn, remove old maids and set aside.
2. Bring jello, corn syrup and sugar to a rolling boil. Boil 1 minute. Quickly pour jello mixture over popcorn and stir. Lightly grease your hands with butter and form popcorn balls or serve sticky from the bowl.
Alana's Variation: You can use kool-aid packets in place of the jello for the option of additional flavors.
Saturday, February 2, 2008
Recipe: Banana Cream Pie
Helen Wride's Banana Cream Pie
Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
about 6 bananas, cut up
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste
Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.
For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in bananas. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.
Cooks Note: Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pudding from a box, stir in the bananas, and top with whipped cream. When she taught me how to make her banana cream pie, I was surprised to learn that she uses vanilla pudding (no banana flavoring). The great banana taste comes from the bananas themselves. Makes a wonderful pie.
Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
about 6 bananas, cut up
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste
Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.
For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in bananas. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.
Cooks Note: Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pudding from a box, stir in the bananas, and top with whipped cream. When she taught me how to make her banana cream pie, I was surprised to learn that she uses vanilla pudding (no banana flavoring). The great banana taste comes from the bananas themselves. Makes a wonderful pie.
Friday, November 30, 2007
Recipe: Daisy Coffee Cake
Helen Wride's Apricot Daisy Coffee Cake (Stollen)
Ingredients:
1 package yeast (1 tablespoon)
1/4 cup warm water
1/2 cup milk, scalded
1/4 cup butter
2 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups flour, sifted
2 eggs, beaten
Jam Topping:
apricot jam
1 cup powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla
Directions:
Combine yeast and water. Let proof. In a large bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add 1 cup flour and beat well. Stir in yeast mixture and eggs. Add enough flour to make a moderately stiff dough. Turn onto floured counter top and knead until satiny (8 to 10 minutes) or use dough hook in bosh 3 minutes. Transfer to a well-oiled bowl. Cover with a pizza pan or plastic and let rise until double. Punch down and let rest 10 minutes.
To form the daisy, roll dough into a 14-inch circle. Transfer the circle to a greased cookie sheet. Place a glass in the center, top down. Cut circle into 4 sections just to the glass. Cut each section into 5 strips. Criscross 2 strips together and pinch to seal ends. Remove glass and coil one criscross strip in the center where the glass was. Continue to make criscross strips, pinch to seal the ends and arrange loosely around the center coil. When it is done it looks like a bouquet of daisys. Let the daisy rise some, then bake at 350°F for 25 minutes, until golden.
While still warm, spread jam in center of each daisy. Drizzle with confectioner's icing made from powdered sugar, milk and vanilla.
Cooks note: This sounds complicated, and it does take a little creativity, but it tastes delicious. Helen brought this recipe with her to Ohio and made it for our family during one of her visits. We loved it!
Just make sure the criscross strips are coiled around the center coil. I think that is how it looks, a center coil and other coils around the center one. Then when you spread the apricot jam it goes on each little coil.
Ingredients:
1 package yeast (1 tablespoon)
1/4 cup warm water
1/2 cup milk, scalded
1/4 cup butter
2 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups flour, sifted
2 eggs, beaten
Jam Topping:
apricot jam
1 cup powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla
Directions:
Combine yeast and water. Let proof. In a large bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add 1 cup flour and beat well. Stir in yeast mixture and eggs. Add enough flour to make a moderately stiff dough. Turn onto floured counter top and knead until satiny (8 to 10 minutes) or use dough hook in bosh 3 minutes. Transfer to a well-oiled bowl. Cover with a pizza pan or plastic and let rise until double. Punch down and let rest 10 minutes.
To form the daisy, roll dough into a 14-inch circle. Transfer the circle to a greased cookie sheet. Place a glass in the center, top down. Cut circle into 4 sections just to the glass. Cut each section into 5 strips. Criscross 2 strips together and pinch to seal ends. Remove glass and coil one criscross strip in the center where the glass was. Continue to make criscross strips, pinch to seal the ends and arrange loosely around the center coil. When it is done it looks like a bouquet of daisys. Let the daisy rise some, then bake at 350°F for 25 minutes, until golden.
While still warm, spread jam in center of each daisy. Drizzle with confectioner's icing made from powdered sugar, milk and vanilla.
Cooks note: This sounds complicated, and it does take a little creativity, but it tastes delicious. Helen brought this recipe with her to Ohio and made it for our family during one of her visits. We loved it!
Just make sure the criscross strips are coiled around the center coil. I think that is how it looks, a center coil and other coils around the center one. Then when you spread the apricot jam it goes on each little coil.
Friday, November 16, 2007
Recipe: Waldorf Astoria Red Velvet Cake
Waldorf Astoria Red Velvet Cake
Recipe from my Grandmother, Helen Wride
Ingredients:
1/2 cup shortening
1 1/2 cup granulated sugar
2 eggs
2 tablespoons cocoa powder
2 ounce bottle red food color
1/4 teaspoon salt
2 1/2 cups sifted cake flour
1 tablespoon vinegar
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
Directions:
Cream shortening, sugar and eggs. Combine cocoa and food coloring and add to the creamed mixture. Add the salt and vanilla. Add buttermilk alternately with the flour. Mix the vinegar and soda together and fold gently into batter. Do not beat! Spread evenly in 9 x 13 inch prepared baking pan, or 3 9-inch layer pans or two 10-inch square pans. Bake at 350°F for 35 – 40 minutes (9 x 13 inch pan) or 25 – 30 minutes for layers.
Recipe from my Grandmother, Helen Wride
Ingredients:
1/2 cup shortening
1 1/2 cup granulated sugar
2 eggs
2 tablespoons cocoa powder
2 ounce bottle red food color
1/4 teaspoon salt
2 1/2 cups sifted cake flour
1 tablespoon vinegar
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
Directions:
Cream shortening, sugar and eggs. Combine cocoa and food coloring and add to the creamed mixture. Add the salt and vanilla. Add buttermilk alternately with the flour. Mix the vinegar and soda together and fold gently into batter. Do not beat! Spread evenly in 9 x 13 inch prepared baking pan, or 3 9-inch layer pans or two 10-inch square pans. Bake at 350°F for 35 – 40 minutes (9 x 13 inch pan) or 25 – 30 minutes for layers.
Recipe: Butter Rich Frosting
Butter Rich Frosting for Velvet Cake
We got this recipe from my Grandmother, Helen Wride (a fantastic cook)
Ingredients:
5 tablespoons cake flour
1 cup milk
1 cup granulated sugar
1 3/4 cubes butter, softened
1 teaspoon pure vanilla extract
Directions:
Whisk flour and milk in a saucepan until no lumps remain. Heat over medium heat until thick (like paste) Spread on a plate to cool. In another bowl, cream butter, vanilla and sugar until light and fluffy. Add the cooled mixture and beat well.
Cook’s note: It is rumored that a man visited the Waldorf Astoria Hotel Dining Room in New York and while there he ordered a piece of Red Velvet Cake. He enjoyed the cake so much that when he was finished, he asked for the recipe. Later he received a bill in the mail for $1000 for the recipe. After paying the bill, he published the recipe for all to use. Don’t know if it’s true, but it’s a great story.
We got this recipe from my Grandmother, Helen Wride (a fantastic cook)
Ingredients:
5 tablespoons cake flour
1 cup milk
1 cup granulated sugar
1 3/4 cubes butter, softened
1 teaspoon pure vanilla extract
Directions:
Whisk flour and milk in a saucepan until no lumps remain. Heat over medium heat until thick (like paste) Spread on a plate to cool. In another bowl, cream butter, vanilla and sugar until light and fluffy. Add the cooled mixture and beat well.
Cook’s note: It is rumored that a man visited the Waldorf Astoria Hotel Dining Room in New York and while there he ordered a piece of Red Velvet Cake. He enjoyed the cake so much that when he was finished, he asked for the recipe. Later he received a bill in the mail for $1000 for the recipe. After paying the bill, he published the recipe for all to use. Don’t know if it’s true, but it’s a great story.
Thursday, November 8, 2007
Helen Wride's Cookie Recipes
Thanks to my mom, Rose, I am providing scanned versions of my grandmother Helen Taggart Wride's cookie recipe collection for your enjoyment. Just click on this Google Drive folder to view all the PDF documents.
Here are a few samples.
Here are a few samples.
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