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Grandma Huppert’s Sour Cream Cookies

March 29, 2014

Sour Cream Cookies

  • 2 cups sugar
  • 1 cup shortening
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3 1/2 cups flour

Cream sugar and shortening until creamy. Add eggs, one at a time, then add sour cream and vanilla. Slowly add all dry ingredients until blended well. Chill dough overnight. Use heavily floured surface area to roll out the dough (about the size of a baseball)

Note: Use the middle size ring on the Betty Crocker rolling pin and a 3-inch cookie cutter for cutting out the cookies.

Bake at 350F for 8-10 minutes. Frost with frosting (below) and sprinkle with colorful sprinkles.


  • 3 cups powdered sugar
  • 1/3 cup butter
  • 1 1/2 tsp vanilla
  • 2-3 tablespoons milk

Grandma Huppert’s Chocolate Sour Cream Cookies

March 29, 2014


  • 3 oz (3 squares) unsweetened chocolate baking bar
  • 1/2 cup water
  • 1 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 2/3 cup sour cream
  • 1 tsp. vanilla
  • 1 egg
  • 2 cups flour
  • 1/2 tsp soda
  • 1/4 tsp salt

Melt chocolate and water in saucepan. Cream sugar and butter until fluffy. Blend in sour cream, vanilla, egg and chocolate mixture. Blend flour, soda and salt. Drop by teaspoon onto baking sheet. Bake at 375 6-9 minutes. Frost with frosting (below)


  • 1 oz square unsweetened chocolate baking bar
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 to 2 tablespoons milk
  • 2 cups powdered sugar
  • 1 tsp milk
  • 1 tsp vanilla

Melt chocolate with sour cream, butter and milk. Remove from heat and stir in powdered sugar and vanilla.

Grandma Huppert’s Orange Drop Cookies

March 29, 2014


  • 1 1/2 cups of sugar
  • 1/2 cup shortening
  • 1/2 cup butter
  • 3 eggs
  • 1 cup buttermilk
  • juice and rind of 1 orange
  • 3 3/4 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Cream butter, shortening and sugar until creamy. Add eggs one at a time then add juice and rind of orange. Combine dry ingredients in a bowl and add to cream mixture, alternating with 1 cup buttermilk.

Preheat oven to 350F. Drop cookie dough by “fancy” tablespooning method (trademark Aunt Jeanne) on baking sheet. Bake 8-9 minutes.

Frost with powdered sugar/orange juice frosting that you “eyeball” (trademark Aunt Jeanne)

Note: cookies will vary in size, depending on which Aunt is in charge of the fancy (or not so fancy) tablespooning.

Chilled Avocado Soup

May 14, 2012

3 ripe avocados, halved, seeded and peeled

1 cup chicken broth

1/4 cup water

1 cup half and half

1/4 tsp salt

1/8 tsp onion powder

Dash white pepper

1 tbsp. lemon juice

Lemon slices (for garnish)

Place avocados in food processor. Add broth and water; cover and process until smooth. Add half and half, salt, onion powder and white pepper. Cover and process until combined.

Transfer to a glass bowl. Stir in lemon juice. Cover and chill for 3 hours – up to 24 hours. Stir before serving. If desired, garnish with lemon slices.

Shrimp & Coconut Soup

May 14, 2012

8 oz. fresh or frozen peeled, deveined small shrimp

2 14 oz. cans chicken broth or 3 1/2 cups chicken broth

4 oz. angel hair pasta, broken into 2 inch pieces

1 tbsp. curry powder

1 cup unsweetened coconut milk

sliced green onions

Thaw shrimp, if frozen. Rinse and pat dry. Set aside

In a large saucepan bring broth to boiling. Add pasta and curry powder, return to boiling. Boil gently for 3 minutes. Add shrimp. Cook for 2 to 3 minutes or until shrimp turn pink and pasta is tender. Stir in coconut milk; heat through. Sprinkle with green onion

Bloomington Garden Center Cucumbers

September 3, 2011

1 1/2 cup sugar

1 cup white vinegar

1 T salt

Bring to a boil – then cool.

Slice 6 cups  cucumbers – partially peel.

1 cup green pepper (optional)

1 cup sliced onions

1 T celery seed

24 hours in fridge.

Pail Full of Muffins

July 1, 2011

Jayne gave me this recipe years ago and it’s so awesome! You make the batter ahead of time and store it in the fridge. Then when you want fresh, hot muffins – you’re good to go! ~Kathy

1/2 cup margarine, softened
1 1/2 cups sugar
1 1/2 Tbsp. brown sugar
3 1/2 Tbsp. baking soda
1/2 Tbsp. salt
1 cup boiling water
1 cup 100% bran, coarse
2 1/2 cups all-purpose flour
1 cup raisins
2 eggs
2 cups bran flakes
1/2 quart buttermilk

Pour water over coarse bran, let stand. In large bowl cream margarine, sugars, and eggs. Add buttermilk and watered bran. Stir until blended. Stir flour, soda and salt. Add to wet mixture. Add bran flakes and fold till just moist. Add raisins. Chill overnight in fridge. Line muffin pan with liners. Fill 3/4 full.

Bake at 375° for 15-20 minutes.