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Dear Descendants
Recipes 1


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The Brooks line
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Recipes 1
Recipes 2
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Here are some favorite family recipes, with stories about some of them.


2 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup margarine (softened)
1/4 cup shortening
3 eggs
1 cup raisins (ground)
Rind of 3 oranges (ground)

Cream sugar, margarine, and shortening. Mix dry ingredients. Add to creamed mixture alternately with buttermilk. Add raisins and orange peel. Backe at 350 degrees for 35-45 minutes.

For topping: Squeeze juice from 3 oranges. Add 1 1/2 cups sugar. Let sit, stirring occasionally, while cake bakes. Pour over hot cake.

Family Member Rozellah Petty Brooks


(from my Granny)

I don't have this recipe written down. I am looking for an old-fashioned cobbler recipe to put here. Recipes I have found so far only have dough dropped on top of the fruit. Granny put dough in the bottom of the pan, then put in blackberries, sugar, and butter. Then she dropped more dough on top of the berry mixture. I don't think she used any extra flavoring, such as the cinnamon that is found in some recipes. The hardest part about reproducing this recipe, dear descendants, will be finding the blackberries. Grandpa grew them right outside the kitchen door. They didn't really have to be put in a cobbler to be good. Only the green ones were not what Granny called "fit to eat." When they turned red, they had a tart but pleasant taste. After they attained the dark purple color that earned them the name "blackberries" they were sweet and delicious right off the bush.

(from my Granny)

This is a typical, old-fashioned recipe. It was never written down. Each cook made it according to her own taste. Here are the basic ingredients:

mashed potatoes salted to taste
chopped hard-boiled eggs
mayonnaise (or similar commercial product)
prepared mustard
chopped sweet pickles

Some people add a little chopped onion. Granny did not, in deference to "contrary" children like me who did not like onion.

Family Member Virlie Mason Petty

(Eva (ev-ee) was my Grandma)

As with the blackberry cobbler, I have not yet found the exactly right ingredients to put here. Grandma was not known for her homemaking skills, her talent being in needlework. I think, therefore, it is true to her character to give you this recipe the easy way.

Make a pecan pie but forget the pecans.


(This is from Aunt Kathelene, my father's only
sister. It originally had another name, but one
day a child said, "I want some more of Aunt
Kathelene's messy cake." Everyone else picked
up the name. It is now "Aunt Kathelene's Messy
Cake" to the whole family.)

2 cups flour
1 and 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

2 eggs
1 #2 can fruit cocktail, including juice

Pour into greased 9x13 pan
Sprinkle with 1 cup coconut
Bake at 350 degrees for 30 to 45 minutes

While cake is baking, make sauce of

1/4 pound butter
1/2 cup sugar
1 cup canned evaporated milk

After mixture is well heated, add
1 teaspoon vanilla

Pour sauce over hot cake

(I don't know which family member made this first.
We all like it.)

Sift together:
2 cups sugar
2 cups flour

Mix in saucepan:
1/2 cup margarine
1/2 cup shortening
3 tablespoons cocoa
1 cup Coca-Cola
Bring mixture to a boil,
Then pour over dry mixture.
Mix thoroughly

1 cup buttermilk with 1 teaspoon baking soda
already mixed in

(Be careful here. Use a container larger than
1 cup when you mix in the soda. The first
time I made this, I blithely mixed soda into
buttermilk in a measuring cup that held exactly one cup.
The resulting fizz overflowed and made a terrible mess.)

Also add:
2 beaten eggs
1 and 1/2 cups miniature marshmallows

Blend mixture, then bake in an "oblong" pan (that's the
rectangular one) at 350 degrees for 45-50 minutes.

For the icing:

Mix and bring to boil 1/2 cup margarine, 3 tablespoons
cocoa, 6 tablespoons Coke, and 1 box powdered sugar.
Add 1 cup nuts. Spread icing immediately over hot cake.


The recipe was given to my mother, Rozellah, by a seemingly ancient lady from her home town. Mama made the cake twice a year, once for the Haning family reunion and once for Christmas. That went on for several years. Then, in 1950, the Pillsbury Bake-Off grand prize winner was a very similar cake. It was called "Orange Kiss-me Cake". The winning cake contained two ingredients that my mother's did not have, cinnamon and walnuts. And I don't believe it was made with buttermilk. I have never tried baking either recipe but maybe I'll make a cake from Mama's recipe for Thanksgiving this year, when all my children and grandchildren are assembled. I can't imagine the one containing walnuts and cinnamon tasting any better than Mama's did.

Modern cooks have soft tub margarine, so the step of softening the butter can be skipped.

To make her special cake, Mama clamped an old-fashioned sausage grinder to the kitchen table. To make sure it was clean enough to grind the fruit, she put several slices of stale bread through it.

(from my great-aunt Ruby Petty Holcomb)

1/2 cup raw rice
1 and 1/2 cups water
1 cup sliced carrots
1 cup sliced potatoes
1/2 cup chopped onions
1 to 1 and 1/2 pounds ground chuck (browned and, if desired, made
into small balls)
1 eight-ounce can tomato sauce

In a two-quart casserole with tight-fitting lid, place all ingredients in layers,
in the order listed.
Salt and pepper each layer as desired.
Bake at 350 degrees for 1 hour
Bake 30 minutes longer, or until
liquid is absorbed.


(Mama got this recipe from a friend. Though
it is not an old-fashioned recipe, I think it has
been in the family long enough to qualify for
this section. We usually make it on holidays
and often serve it instead of birthday cake.)

1 and 1/2 cups flour
1/4 cup sugar
2/3 cup soft margarine

Mix well and pat into bottom of 9x13 pan.
Bake 15 minutes at 375 degrees.
Pour on 2 cans cherry pie filling.
Bake 20 minutes longer.
Serve warm or cold.

(Betty is my mother's only sister)

1 whole chicken or selected pieces

Dust chicken with -
1 cup flour
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon nutmeg

Brown chicken in skillet
Pour off excess oil

Pour the following mixture over chicken:

1 and 1/2 cups pineapple juice
1/4 cup soy sauce

Cover and simmer until done

(Rozalee is my only sister)

One 13 and 1/2 ounce can crushed pineapple
One 6 ounce package lemon jello
One 7 ounce bottle ginger ale (1 cup)
One 1 pound can jellied cranberry sauce
One 2 ounce package dessert topping mix
One 8 ounce package cream cheese (softened)
1/2 cup pecans

Drain pineapple, reserving syrup. Add water to syrup to
make 1 cup, heat until mixture is boiling. Dissolve jello
in hot liquid. Cool. Gently stir in ginger ale. Chill until
partially set. Meanwhile, blend drained pineapple and
cranberry sauce; fold into jello mixture. Turn into 9x9x2
pan and chill until firm. Prepare dessert topping mix
according to package directions. Fold in cream cheese,
spread over jello.

Toast pecans in 1 tablespoon margarine in 350 degree oven
for ten minutes. Sprinkle over top of salad. Chill.

(Kenneth was my father)

1 quart hot milk
1 pint oysters
1/4 cup butter
1 tablespoon salt
1/2 teaspoon pepper

Add oysters to hot milk; heat until
they are plump and their edges curl.
Add butter, salt and pepper.

(Daddy's remedy for an upset stomach)

Same as oyster stew
But without the oysters.

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