Rudd Family History & Genealogy

35 photos, 8,553 biographies, and last name history of the Rudd family, shared by AncientFaces Members.

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Rudd Last Name History & Origin


Name Origin

Rudd Biographies & Family Trees

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Most Common First Names

  • William 3.4%
  • John 3.0%
  • James 2.9%
  • Robert 1.7%
  • Mary 1.7%
  • Charles 1.6%
  • George 1.2%
  • Thomas 1.1%
  • Joseph 1.1%
  • Rudd 0.9%
  • Arthur 0.7%
  • Henry 0.7%
  • Edward 0.7%
  • Dorothy 0.6%
  • Margaret 0.6%
  • Albert 0.6%
  • Richard 0.5%
  • David 0.5%
  • Elizabeth 0.5%
  • Alice 0.5%

Sample of 8,553 Rudds bios

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Brenda Rudd I came across a recipe book from Dow City, Iowa, published in 1910. There are a few recipes from Rudd [external link] I thought I would pass them on. {They sure sound good, don"t they? Guess they didn"t think about fat grams and cholesterol back then!}

potatoes [7] small or large in size
milk, a pint
onions, [3] small
salt and pepper
crackers, 1/2 dozen
butter, size of egg

Use the potato water from the potatoes you cook for dinner. Mash 3 large or small potatoes fine and add the potato water, a pint of milk or cream, 3 small onions, salt and pepper to taste, 1/2 doz. crackers, and butter size of an egg. Let all boil together 7 minutes.
Apr 05, 2004 · Reply
Brenda Rudd Our Mother use to make this salad.
Traditional Southern style was whatever fresh fruit that you might have: apples, oranges, bananas, grapes, chopped into bite size and then a can of fruit cocktail (added to keep fruit from turning brown), and coconut-then chill.
Another version is just oranges, coconut, & powdered sugar.

1 pkg. Philly creme cheese
1 pint of whipping cream (the real stuff)
1 c. coconut
1 can mixed fruit cocktail
1 small can marachino cherries

Whip up the whipping cream nice and stiff, but frothy; soften and then blend in the cream cheese; turn in the coconut; add the fruit cocktail and marachino cherries. Put in the refrigerator overnight. Serve with dinner dessert the next day
Apr 05, 2004 · Reply
Brenda Rudd No need to wait for the Holidays for this treat.

3 lbs. sweet potatoes
1/4 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup marshmallows
1 cup coconut flakes


1/4 cup butter
1/2 cup brown sugar
1/2 cup pecan halves

Bake potatoes in their skins, peel and place in a medium mixing bowl. Mash with butter, sugar, vanilla, and cinnamon. Stir to blend well. Butter with a 1 1/2 quart baking dish. Line the bottom and up the sides with the marshmellows, then sprinkle with coconut. Spoon potatoes over coconut.

In a small saucepan, melt butter and stir in the brown sugar. Sprinkle pecans over the top of potatoes and pour sugar mixture over all.

Bake at 350 degress for 10 to 15 minutes, until hot and bubbly.

Number Of Servings: 8-10 servings
Apr 05, 2004 · Reply
Brenda Rudd Fluffy Chocolate Pancakes
As a change from conventional pancakes, these Fluffy Chocolate Pancakes would be a nice treat for Mother's Day.

This recipe adds a chocolate twist to the favorite classic pancake. It produces light, airy pancakes that get their flavor from unsweetened cocoa powder. Baking with cocoa powder saves time because it eliminates pre-melting steps required with other chocolate baking products.
Top the pancakes with whipped cream and fresh sliced strawberries for a luscious combination that would make an appealing centerpiece for a Mother's Day celebration breakfast.

3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 egg, beaten
3 tablespoons vegetable oil
Whipped topping
Fresh strawberries, sliced

Combine flour, sugar, cocoa, baking powder and baking soda in medium bowl. Combine buttermilk, egg and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.

Pour about 1/4 cup batter onto preheated, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side, turning to cook second side when pancakes have a bubbly surface. Serve warm with whipped topping and strawberries, if desired.

Makes 8 to 10 pancakes.
Acquired recipe from Hershey Foods.
Apr 21, 2004 · Reply
Brenda Rudd 2 cups sugar
2 tablespoons flour
2 tablespoons cornmeal
1/2 cup margarine, softened
5 egg yolks
1 cup half-and-half

Unbaked 9-inch pie shell

Mix the sugar with the flour and cornmeal;
then cream well with the margarine. Blend in
egg yolks, beating well, and add the half-
and-half gradually.

Pour into an unbaked pie shell and bake at
425 degrees F. for 15 minutes. Reduce heat to
375 degrees and bake 30 minutes or longer
until done.

*This is my husband's favorite pie. We always order this pie for dessert when eating out in Claremore, OK. at "The Hammond House Restaurant".
May 18, 2004 · Reply

One thing is for certain,
These are uncertain times;
And this world in which we are living,
Offers little peace of mind.

We sail on troubled waters,
And we walk on shakey ground;
But there is a source of strength
that I have found.

There hangs inside my Grandfather's house;
A picture on the wall,
Of my Grandfather's father,
Standing strong and tall;

I stare into his face sometimes,
And gaze into his eyes;
There's just something there
That helps me realize,

That there's a family tree surrounding me,
Reminding me, that I do not stand alone,
And in my darkest hour, in my greatest time of need,
I'm strengthened by the roots of
My Family Tree.

I think of Grandmother and Grandfather,
How they worked hard to provide;
Now I see how much their love was
Just how much they sacrificed;

To know their love is timeless,
Though we're far away and grown;
Help me see that I am
Never all alone.

If God should grant me children,
To raise upon this earth;
I pray that I can teach them
The measure of their worth;

Not in terms of money,
Or in what they may achieve;
But in their being one more branch
Of the Family Tree.

There's a family tree surrounding me,
Reminding me, that I do not stand alone;
And in my darkest hours,
In my greatest time of need
I'm strengthened by the roots of,
My Family Tree.

* I was sent this poem on a list that I receive. I wanted to share it with [external link] embraces so many truths.
May 24, 2004 · Reply
Brenda Rudd Delicious served with strawberies and whipped cream.

1/2 loaf French or Italian bread, cut in slices
4 eggs
1 cup milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 cup melted butter
2/3 cup brown sugar
1 tablespoon light corn syrup

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.

Number Of Servings: Makes 6 servings
Jun 25, 2004 · Reply
Brenda Rudd Ingredients:
1 cup butter
1 cup Dr. Pepper
2 eggs
1/2 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
4 tablespoons cocoa
1 1/2 teaspoons cinnamon
2 cups flour
2 cups sugar
1/4 cup butter
1/4 cup Dr. pepper
3 tablespoons cocoa
1 box powdered sugar
1/2 teaspoon vanilla
Chopped nuts

To make batter, heat butter and Dr. pepper.
Mix together eggs, buttermilk, soda, and vanilla; set aside.
Mix together butter-Dr. pepper mixture with cocoa, cinnamon, flour, and sugar.
Add egg mixture.
Pour into prepared 8-or9-inch pans. Bake 30 minutes at 350 degrees.
To make icing , heat butter, Dr. pepper and cocoa until well blended.
Stir in sugar, vanilla and nuts.
Jun 25, 2004 · Reply