Brenda Rudd

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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 · posted to the surname Rudd
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 Icing: 1/4 cup butter 1/4 cup Dr. pepper 3 tablespoons cocoa 1 box powdered sugar 1/2 teaspoon vanilla Chopped nuts Directions: 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 · posted to the surname Rudd
Brenda Rudd No need to wait for the Holidays for this treat. Ingredients: 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 Topping: 1/4 cup butter 1/2 cup brown sugar 1/2 cup pecan halves Directions: 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. Topping: 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 · posted to the surname Rudd
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 · posted to the surname Rudd
Brenda Rudd 3 cups of thinly sliced green tomatoes 1 unbaked pie shell Mix together: 1 1/2 cups of sugar 1/4 teaspoon of salt 5 teaspoons of grated lemon rind 1/4 teaspoon cinnamon 5 Tablespoons of lemon juice 2 Tablespoons of butter Layer the sliced green tomatoes into the unbaked pie shell, sprinkling each layer with the mixture of the other ingredients. Place the top crust on the pie and bake for 35 to 40 minutes at 350 degrees. *Grandmother also used the abundance of green tomatoes to make fried green tomatoes, which were a hit with most of the family.
May 12, 2004 · posted to the surname Macomb
Brenda Rudd Music and songs have been my lifelong friends. They have accompanied me through my childhood and past the rocky years of adolescence. They have helped me express my love and provided solace in times of grief. If I was in a silly mood, there was a song to express it; if there was a time of deep spiritual reflection, a song framed it in my mind. When I think of favorite songs back in the "Good Old Days", I have a specific one that floods my mind. "In a vine-covered shack in the mountain, Bravely fighting the battle of time Is a dear one who's weathered life's sorrows, 'Tis that silver-haired Daddy of mine. If I could recall all the heartaches, Dear old Daddy, I've caused you to bear, If I could erase those lines on your face And bring back the gold to your hair, If God would grant me the power, Just to turn back the pages of time. I'd give all I own if I could but atone, To that silver-haired Daddy of mine. I know it's too late, dear old Daddy, To repay for the sorrow and care But dear Mother is waiting in Heaven Just to comfort and solace you there. *I have heard my Father sing this song so many times...but never understood the true depth and implication until he passed away June 12, 2001.
May 22, 2004 · posted to the surname Anderson
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. Ingredients: 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 Directions: 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 · posted to the surname Rudd
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 Directions: 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 · posted to the surname Rudd
Brenda Rudd I came across a recipe book from Dow City, Iowa, published in 1910. There are a few recipes from Rudd 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!} Ingredients: potatoes [7] small or large in size milk, a pint onions, [3] small salt and pepper crackers, 1/2 dozen butter, size of egg Directions: 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 · posted to the surname Rudd
Brenda Rudd Old Fashioned Blackberry Cobbler For biscuit dough: 1 1/3 cups all-purpose flour 2 TBL sugar 1 1/2 tsp baking powder 1/2 tsp salt 5 TBL cold butter, cut in small pieces 1/2 cup milk Whisk together flour, sugar, baking powder and salt. Cut butter into mixture using two knifes or a pastry blender until mixture resembles coarse breadcrumbs. Add in milk and mix only until dough binds together. Gently knead a few times to bring all dough together and dust with flour. Roll or pat out dough to 1/4 to 1/2 inch thick. Cut into shapes, strips for lattice, or roll into small, slightly flattened balls to be placed on top of fruit. For fruit: 3 pints blackberries 1/2 to 1 cup sugar 2 TBL cornstarch 1 tsp grated lime zest Wash and pat dry berries. Combine sugar, cornstarch and lime zest and mix into berries. Assembly: Preheat oven to 375F. Spread fruit mixture evenly in baking dish. Cover, as desired, with biscuit mixture. Brush with sugar glaze or sprinkle top with additional sugar. Bake until the top is golden brown and the fruit juices are slightly thickened, about 45-50 minutes. Let cool slightly before serving, and serve with whipped cream, chilled heavy cream, or ice cream. *My mother always made this cobbler for my father after he went berry pickin' for wild blackberries.
May 18, 2004 · posted to the surname Macomb
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