Grandma Gladys Reva Bishoff Kennard

Gladys, Frank, and a friend at USU 1933

Grandma Kennard's Ice Cream recipe was published in the newspaper at the following link: 
http://www.deseretnews.com/article/572143/Our-Culinary-Heritage.html?pg=all

Daughter Dear



Dear little daughter,
 Say what you will,
Your love and laughter
 Sing to me still;
Faith in your eyes shines
 Bright as can be;
Memories rare twines
 Your heart to me.

Deep in my heart,
 Dear Daughter, I care;
What I would impart:

 Fear not; trust in prayer.

Oatmeal cookies

  • 1 cup Salted Butter, Softened
  • 2 cups Packed Dark Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3 cups Old Fashioned Oats

Preheat the oven to 350 F. 

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one. 

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

Kennard Family 1948

Peanut butter cookies 

Ingredients

Wet
  • 1/2 cup shortening or butter
  • 1/2 cup crunchy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
Dry
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour.
 
Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough. Flatten with fork dipped in flour to form cross-wise pattern.
 
Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.
Spice Cake

Ingredients

1/2 c butter, softened
1 c sugar
2 eggs
1 c sour cream
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1 tsp ground cardamom
1 tsp ground cloves
1 1/2 c sifted flour

Directions

1  With wire whip cream butter and sugar. Add eggs and beat.
2  Add dry ingredients with sour cream.

3  Bake in a greased loaf pan at 350 degrees, for 55 to 60 minutes.
 
 


 

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