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Friday, April 1, 2011

Doughnuts and Cookies - oh, boy!

Norma Good was an elementary teacher from Belcourt, North Dakota and she gave Mother this doughnut recipe back in 1960 when she worked there.  You will need a doughnut dropper or they can be rolled with extra flour and cut out.  Be sure to grease your doughnut dropper before filling it with dough.

5 eggs
2 cups sugar
2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
1 cup whipping cream
2 cups buttermilk
1 tsp. vanilla
5 1/2 cups unsifted flour 
(can add 1/2 cup more flour if too sticky)

Beat eggs and sugar well, stir in dry ingredients and stir till blended.
Grease doughnut maker
Drop into hot oil carefully
Fry each side until brown and drain on paper towels.

Norma Good


Ginger Cookies from Rosa Boettcher, Grandma Block's sister

1 cup sugar
3/4 cup shortening (no substitutes)
1 egg
1 1/2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. ginger
2 cups flour or more
a pinch of salt
4 Tablespoons of molasses

Mix ingredients in order.  Roll 1 Tablespoon dough into a ball with hands, roll in granulated sugar.  Bake at 375 Fahrenheit for 8 to 10 minutes, depending upon how crisy and dark you like them.

Rosa Boettcher, wife of Otto Boettcher; their daughter Jeannie Boettcher was a bridesmaid in Mother and Father's wedding in 1957.  The Boettcher's were grain and cattle farmers in North Dakota.  Mother recalls they had a great, big garden with lots of raspberries.  When Mother and Jeannie were about twelve years old, they would go down and collect raspberries, whip the cream and eat half of Mrs. Boettcher's cake with the toppings they had gathered!


Butterscotch Refrigerator Cookies
Dianne Pedie (Mother)

2 cups brown sugar
1 cup butter or margarine
2 eggs
4 cups flour
1 tsp. cream of tartar
1 cup chopped nuts
1 tsp. vanilla

Cream sugar, butter and eggs

Sift dry mixture and add - blend in nuts and vanilla

shape (roll into a log and wrap in waxed paper) and put in refrigerator overnight

cut into slices and place on greased cooky sheet

350 F 10-12 minutes

These are so handy to have on hand for unexpected guests.  They can bake up in a giffy and keep in the refrigerator all week long.  Make two batches on Saturday, bake one and keep on in the refrigerator.

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  1. These look good! My mom makes great gingersnaps too!

  2. I have my great-grandma's recipe for donuts...going to have to see if I like these better. ;)

  3. I have never made donuts before- gonna' have to try them soon:) AND It seems that I will be trying out some butterscotch cookies too!!! You have already removed all of the fat and calories though, huh??? Thanks for sharing your family's recipes!!!

  4. We're glad you all are enjoying the recipes - please post back to let us know how Gma Block's recipes worked out for you! Did you "tweak" the recipe in some way, or use something modern to substitute for the old way? Thanks!!

  5. Melissa, I can't really say that all the fat and calories aren't in there, but I can say that Gma and Gpa Block weren't heavy, but they labored long hours every day on the farm. Increasing activity for spring and summer can help you burn it off, that way you can "have your 'cake' and eat it, too!"

  6. I bet those donuts are light and fluffy, since there is cream and buttermilk. Never have seen a donut dropper, will look online for one. I just roll mine out and cut with a donut cutter. Your cookies also look yummy!!