Grandma Amelia Sanders Squire Recipes

Nothing said love like my grandmother's cooking!  Oh how I wish you could have walked into her kitchen and smelled the fresh baking cinnamon rolls made with love and her strong stirring arm.  I love and miss you grandma!

Grandma Squire’s Cinnamon Rolls

Recipe from Amelia Sanders Squire

2 yeast cakes                                                     7 C sifted flour                                  

1 C scalded milk, cool                                      6 T melted shortening

1 C lukewarm water                                        ½ C sugar

1 T sugar                                                              3 eggs

2 tsp. salt

Dissolve yeast and 1 T sugar in lukewarm liquid.  Add 3 C flour and beat until smooth.  Add shortening and sugar, creamed, and eggs that have been well beaten.  Blend well and add remainder of flour and salt.  Let raise until light.  Roll out and add melted butter and sprinkle generously with brown sugar.  Add chopped pecan nuts (or raisins, if you prefer).  Roll up and cut every 1½ inches.  Place in a 9 x 13 cake pan and let raise until double in size and bake in pre-heated oven of 375° until lightly browned.  Ice with glazed frosting while still hot.

Grandma Squire’s Molasses Candy

Recipe from Amelia Sanders Squire

Grease a 9 x 13 cake pan with margarine.

In a large pan combine:

2 C sugar

1 C molasses

½ C dark Karo Syrup

1 T vinegar

1 cube margarine (less greased pan)

½ C whipping cream (or canned milk)

Almonds and Pecans (1 pkg. each) – Cut nuts in large pieces with knife.

Bring to a boil while stirring constantly.  Turn down heat to a low boil and cook until it reaches a firm ball. (Test candy in a bowl of water.)  Add cut nuts (1 pkg. each almonds and pecans) and cook for 3-4 minutes.  Add a heaping teaspoon (use a table teaspoon) of baking soda and stir until mixed in well.  This really makes the candy foam and expand so make sure you use a large pan.  Pour candy into the greased 9 x 13 pan and cool. Cut into squares and serve.

Thanks to my sister, Verlynn Squire Sheffield, for including these recipes in my Dad's life history I can  share them with you.