Family Recipes


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Lillian Knutz fixing another fantastic meal at her home in Huron, South Dakota.  1958.


7-Minute Frosting - Jennie Kluthe

Black Cherry Jello - Betty Hammer

Can't Believe it's a Cookie! - Lillian Knutz

Casserole - Betty Hammer

Cucumbers - Louise Ulmer

Chocolate Chip Cookies - Louise Ulmer

Chocolate Layered Dessert - Louise Ulmer

Easy Treats - Lillian Knutz

Fattigman - Lisa Hammer

Forgotten Rolls - Louise Ulmer

Frog Eye Salad - Louise Ulmer

Good Meatloaf - Lillian Knutz

Goulash - Lillian Knutz

Griddle Cakes - Jennie Kluthe


Krumkake - Lisa Hammer

Mrs. Pangburn's Frosting - Jennie Kluthe

Oatmeal Cookies  - Lillian Knutz

Popcorn Cake - Lillian Knutz

Porcupines - Lillian Knutz

Pull-Apart Caramel Rolls - Louise Ulmer

Raisin Filled Cookies - Jennie Kluthe

Raw Rhubarb Cake - Lillian Knutz

Red Devil's Food Cake - Jennie Kluthe

Rhubarb and Fruit Jam - Lillian Knutz

Riskrem (Rice Cream) - Lisa Hammer

Salmon Casserole - Lisa Hammer

Sandbakkels - Lisa Hammer

Scrabble - Louise Ulmer













Cucumbers - Louise Ulmer


2-3 Cucumbers

1 packet of Hidden Valley Ranch Mix

1 C. milk

1 C. mayonnaise


Prepare dressing by mixing Ranch mix with milk and mayonnaise.  Whisk until smooth.  Peel and slice cucumbers; pour sauce over.  Adjust number of cucumbers or amount of sauce as needed.



Forgotten Rolls - Louise Ulmer


1 pkg. Frozen dinner rolls (12-16)

1 (4 oz) pkg butterscotch pudding mix (not instant)

3/4 C. brown sugar

1/4 C. margarine or butter

chopped nuts

Grease a 9 x 13" pan.  Place frozen rolls in the pan, far enough apart to allow for raising.  Sprinkle with brown sugar and dry pudding mix, and sliver the margarine over the rolls, topping with nuts.

Place in a cold over and leave overnight (allows them to thaw and rise).  In the mornin gbake the rolls at 350F for 20-25 minutes or until done.  Turn out onto waxed paper and serve.




Frog Eye Salad - Louise Ulmer


1 cup sugar

2 tablespoons flour

1/2 teaspoons salt

1 3/4 cups pineapple juice

3 eggs beaten

1 tablespoon lemon juice
3 quarts water

1 tablespoon oil

2 tsp. salt

16 ounces frog eyes (Acini de Pepe)

33 ounces mandarin oranges drained

2 cans pineapple chunks in juice drained
9 ounces whipped topping

1 cup mini marshmallows
1 cup coconut

Mix sugar, flour, 1/2 tsp. salt.   Gradually stir in pineapple juice and eggs. Cook over med. heat till thick, add lemon juice. Cool till room temperature. Boil water, salt and oil; add frog eyes and cook till done. Drain and rinse. Cool. Mix egg mixture and frog eyes.
Refrigerate overnight in airtight container. The next morning, add rest of ingredients. Chill and store in airtight container.



Chocolate Chip Cookies - Louise Ulmer


1 cup shortening

1 cup sugar

1/2 cup brown sugar

2 eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

1 package chocolate chips

Cream shortening and sugar (can use 1/2 butter flavored Crisco and half regular Crisco).  Add eggs and mix well.  Add brown sugar and mix.  In a separate bowl, mix flour and baking soda; add to creamed mixture.  Mix in vanilla.  Stir in chocolate chips.    Bake 375F for 10 minutes.



Pull-Apart Caramel Rolls - Louise Ulmer


3 tubes of refrigerator biscuits

1/2 C. vanilla ice cream

1/2 C. brown sugar

1/2 C. margarine

1/3 C. cinnamon sugar


Mix cinnamon and sugar.  Roll each biscuit in cinnamon sugar mixture, and place upright in Bundt pan.  Mix remaining ingredients and heat in saucepan until melted and blended well. Pour over and between biscuits.  Bake at 350F for 25 minutes.




Scrabble - Louise Ulmer


2 boxes Crispix cereal

1 box Corn Chex

1 box Rice Chex

1 box Wheat Chex

1/2 box Cheerios

2 bags pretzel sticks

2 lbs peanuts

2 bags mixed nuts

4 C. Crisco Oil

6 T. garlic salt

4 oz. Worcestershire sauce

Celery Salt

Seasoning Salt

Mix cereals together; divide between two paper grocery bags.  Mix garlic salt and Worcestershire sauce together with oil, heat 5 minutes over low heat.  Pour half over each batch of cereal in the paper bags, closing tops of bags and shaking well to mix.  Put cereal on two large cookie sheets and sprinkle with "a little" seasoning salt and celery salt.


Bake 1 1/2 hours at 250F, stirring every 15 minutes.  Spread on paper towels to drain and cool.  Mix with pretzels, nuts, or other snack items as desired.



Chocolate Layered Dessert - Louise Ulmer


photo courtesy of Pamela Svoboda,

1 stick butter or margarine

1 1/4 C. flour

8 oz. cream cheese, softened

1 C. powdered sugar

2 8-oz. tubs of whipped topping

3 C. cold milk

2 sm. pkgs. instant chocolate pudding mix

chopped walnuts or mini -chocolate chips


Melt margarine and mix with flour.  Press evenly into a 9x13" pan.  Bake at 350F for 20 minutes.  Cool.  Blend softened cream cheese and powdered sugar; stir in 1 tub of whipped topping.  Spread on top of crust.  Whip cold milk and pudding mixes; allow to thicken.  Spread over cream cheese mixture.  Top with remaining tub of whipped topping.  Sprinkle with chopped nuts or mini-chocolate chips as a garnish.  This can be made a day ahead.  Keep in the refrigerator.  Can substitute butterscotch or pistachio pudding for the chocolate.