We had enough recipes submitted last year, we needed another post. These are recipes from four generations. Printable copies of the recipes are included at the end of the post.
Cinnamon Brownies
From Judy Badwey, daughter*
Submitted by Tim Badwey, grandson*
*Relation to Andy and/or Flora Lehr
Ham Balls
From Judy Badwey, daughter*
Submitted by Tim Badwey, grandson*
*Relation to Andy and/or Flora Lehr
Powder Sugar Cookies
From Jim Eaton, Jr., grandson*
*Relation to Andy and/or Flora Lehr
This recipe was handed down from Jim’s paternal grandmother, Emma Mae (Gustin) Eaton. His sister, Maggie, is credited with establishing the nickname, Grannie-O for their “other” grandmother.
Jambalaya
From Dianna Phillips, granddaughter*
*Relation to Andy and/or Flora Lehr
File’ Gumbo Ya Ya
From Darrell Phillips, brother-in-law of Dianna (Lehr) Phillips
Submitted by Dianna Phillips, granddaughter*
*Relation to Andy and/or Flora Lehr
Shrimp, Crab and Okra Gumbo
From Dianna Phillips, granddaughter*
*Relation to Andy and/or Flora Lehr
Uncle Frank’s Brisket
From Gabby Love, great granddaughter* *Relation to Andy and/or Flora Lehr
[This recipe was handed down from Gabby’s paternal granduncle Frank Eaton.]
We’ve been using it for YEARS and now I’m using it for catering street tacos.
Place brisket fat side down
Pour whats-this-here-sauce and liq. smoke on meat
[What’s-this-here sauce” is a phrase that some people use to refer to Worcestershire sauce.]
Rub lots garlic cloves on it or garlic salt
Rub lots onion salt on it
Sprinkle lots chili power on it
Turn it fat side up
Cover and set in stove overnight, yes! This really tenderizes the meat and ALL the fancy eateries-if this freaks you out, put n the frig
Next day cook SLOWLY 250 FOR 8-10 HOURS
You will need a deep pan because of the fat droppings, ya know!!!!!!!!!!!!!
Carrot Cake with Creamed Cheese Frosting
From Pam Eaton, wife of Jim Eaton, Jr., grandson*
*Relation to Andy and/or Flora Lehr
CARROT CAKE
3 C. Flour
1 T. Baking soda
4 large eggs, slightly beaten
1 1/2 C. Shredded coconut
3 C. Sugar
1 T. Cinnamon
1 1/2 C. English Walnuts, chopped
1 1/3 C. Puréed cooked carrots
1 tsp. Salt
1 1/2 C. Oil
1 T. Vanilla
3/4 C. Drained crushed pineapple
Preheat oven to 350 degrees. Grease two 9-inch layer cake pans lined with waxed paper.
Sift dry ingredients into mixing bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, puréed carrots, and pineapple. Pour batter into prepared pans.
Place on middle rack of oven, and bake 50 minutes, until edges have pulled away from sides, and cake tester inserted into center comes out clean.
Cool on cake rack for 3 hours. Frost middle and sides with cream cheese frosting.
CREAM CHEESE FROSTING
16 oz. Cream cheese, at room temperature
12 T. Sweet cream butter, at room temperature
6 C. Powdered sugar
2 tsp. Vanilla Cream together cream cheese and butter. Slowly add powdered sugar, and continue beating until smooth and no lumps. Add vanilla.
Turtles
From David Lehr, nephew*
Submitted by Kye Lehr, grandnephew*
*Relation to Andy and/or Flora Lehr
Butterscotch Fudge
From David Lehr, nephew*
Submitted by Kye Lehr, grandnephew*
*Relation to Andy and/or Flora Lehr
Southern Pralines
From David Lehr, nephew*
Submitted by Kye Lehr, grandnephew*
*Relation to Andy and/or Flora Lehr
Kahlua Pecan Pie
Maggie Gurley, granddaughter*
*Relation to Andy and/or Flora Lehr
Ingredients
Pastry crust
¼ cup butter
¾ cup granulated sugar
1 tsp vanilla
2 tbsp flour
3 eggs
½ cup Kahlua
½ cup dark corn syrup
¾ cup evaporated milk
1 cup whole or chopped pecans
Optional: Whipped cream and pecan halves.
Instructions
Line 9 in. pie pan with your favorite pastry recipe; chill.
Preheat oven to 400F.
Cream together: butter, sugar, vanilla, flour. Mix well.
Beat in eggs, one at a time.
Stir in Kahlua, corn syrup, evaporated milk, pecans
Mix well, pour into pie pan.
Bake for 10 min.
Then reduce heat to 325F and bake until firm (about 40 min).
Chill. Garnish if desired.
