Grandma Clark's Recipe of the Week

Our Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. Our Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. We spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! Years ago, we decided to share some recipes with you each week as "Grandma's Recipe of the Week". Due to popular demand from many of our patients over the years, we have decided to make our Grandmother's entire recipe collection available to you for download here! Enjoy!

-Dr. Taylor & Jayson Clark



Old Fashioned Dark Fruit Cake

 

4 c. applesauce

1 ½ c. sugar

1 ½ c. shortening

4 c. flour

4 t. soda

1 t. salt

1 t. cinnamon

1 t. nutmeg

1 pkg. (10 oz.) pitted dates, chopped

1 lb. raisins

1 lb. glazed fruit

1 c. nuts, chopped

 

            Heat applesauce, add sugar and shortening.  Cool.  Sift all ingredients together and add to applesauce mixture.  Dredge raisins, dates, nuts, and glazed fruits with flour and add to batter.  Mix well.  Pour into greased and floured 9x5-inch loaf pans.  Bake at 300 degrees for a little less than 2 hours.  Cool on a rack.  Wrap in a cheesecloth soaked with fruit juice or wine, then wrap in foil.  Store in refrigerator.  Makes 4 loaves.

 

Cocoa Fruit Cake

 

1 ½ c. sugar

2 c. flour

½ c. cocoa

1 t. soda

¾ t. salt

½ t. cinnamon

½ t. nutmeg

1/8 t. cloves

2 eggs, well beaten

1 c. sour cream

¼ c. margarine, melted

1 t. vanilla

2 ½ c. raisins

2 c. mixed glazed fruits

1 c. chopped nuts

 

            Sift dry ingredients together, reserving ½ c. flour to dredge fruit and nuts.  Cream margarine, sour cream, sugar, and vanilla together.  Add to dry ingredients along with beaten eggs.  Mix well.  Add flour-dredged fruits and nuts and mix well.  Bake in greased and lightly floured 10-inch tube pan or Bundt cake pan for 2 hours at 300 degrees.  Cool on a rack then wrap in cheesecloth that has been soaked in fruit juice or wine.  Wrap in aluminum foil and store in refrigerator.  Just before serving, drizzle powdered sugar frosting over the top and decorate with candied fruit and nuts.

 

 

Recipes from Everybody Loves My Kitchen Best!

Everybody Loves My Kitchen Best!

Margaret D. Clark

grandma clark's
recipe of the week

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