My grandmother was a farmer’s wife who spent the first part of her marriage living with her mother-in-law, who, for all the stories that I have heard, was not a very pleasant woman. I can only imagine her relief when my grandparents bought a farm not far from a town called
My grandmother was patient and kind, and spoiled her two grandchildren. One of the things that I have from her is her blue note books filled with newspaper clippings, pages from magazines, food packages, handwritten cards and any other form such as the handwritten recipe for ‘Elise Rehbein’s Buns 1959’.
These books are a sort of time capsule, a glimpse of a time when life was simpler, when we thought nothing of eating things like Corn Flake Macaroons, Yum Yum Cookies, or Pineapple Salad with Cheese. Where the prize was for a recipe was $5 and your full name and address were included with your recipe. Where you wrote to someone called ‘Betty Service’ to find a recipe that you lost.
Creamy Dutch Apple Dessert
(makes 10 to 12 servings)
1/4 cup butter or margarine
1 ½ cups graham cracker crumbs
1 (14 ounce) can Eagle@ Brand Sweetened Condensed Milk (NOT evaporated)
1 cup (8 ounces) sour cream
¼ cup Realemon@ reconstituted Lemon Juice
1 (21 ounce) can apple pie filling
¼ cup chopped walnuts
½ teaspoon ground cinnamon
Preheat oven to 350 degrees. In a 1 ½ quart shallow baking dish (10x6 inch). Melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and Realemon; spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minute or until set. Cool slightly. In a small dish mix together nuts and cinnamon; sprinkle over pie filling. May be served warm or cold. Refrigerate leftovers.