App & Osborne Family Cookbook 2004
John and Nancy App

1 quart vinegar
1 quart mustard
3 pounds brown sugar
3 Tbsp. salt
1 peck of hot peppers, grind or blend in a food processor
1 C flour

1. In a large pot over medium heat, combine vinegar, mustard, brown sugar and salt. Cook until simmering.
2. Add ground or blended peppers.
3. In a large bow, blend flour with 1 pint of hot mixture. mix well so there are no lumps. Pour flour mixture into hot mixture and bring to a boil. Immediately reduce heat to simmer and cook until mixture has a gravy consistency. Pour into hot jars and seal.
4. Good on sandwiches, in soup beans, ham etc.

Note: I cannot vouch for the canning directions for this recipe. If you’re nervous, you could water bath it because there should be enough acid in it to be safe. If you’re REALLY nervous, you could pressure can it, the product would not be damaged if you choose to do this.


App & Osborne Family Cookbook 2004

1 stick of butter
1 C brown sugar
1 Tbsp. vanilla
1 C sour cream

1. In a medium saucepan, melt butter, add brown sugar. Bring to a smooth consistency and remove from heat.
2. Let cool, then add vanilla and sour cream. Mix thoroughly.
3. Keep refrigerated when not using.


App & Osborne Family Cookbook 2004
Linda App (My son Chris’ favorite dessert)

1 box lemon cake mix
1 box instant lemon pudding mix
3/4 C oil
3/4 C water
4 Eggs

2 C powdered sugar
2 Tbsp. water
2 Tbsp. melted butter
1/4 C lemon juice

1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
2. In a large bowl, mix together cake mix, pudding mix, oil, water and eggs. Mix as directed on back of cake mix box.
3. Bake for 35-40 minutes.
4. While cake is baking, combine all ingredients for the glaze. Mix well.
4. Remove from oven and poke holes in hot cake with meat fork then pour glaze over entire cake.

Strawberry Jam Cake

App & Osborne Family Cookbook 2004
Martha Van Winkle

1 tsp. soda mixed into 1 C of sour milk. Let stand while mixing other ingredients
1 C sugar
1/2 C margarine or butter
2 C flour
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2/3 C strawberry jam

1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. In medium bow, cream together sugar and butter.
3. In separate bowl, whisk together flour, baking powder, cloves, nutmeg, and cinnamon. Mix into creamed mixture.
4. Stir in milk and then strawberry jam.
5. Pour into prepared pan. Bake for 25-35 minutes. Or until toothpick comes out clean.
6. Cool completely. Ice with powdered sugar icing.

Easy Pie Crust 2

App & Osborne Family Cookbook 2004
Barbara Ward and Cathy Johnson

2 1/4 C flour
3/4 C vegetable oil
3 Tbsp. sugar
3 Tbsp. milk
1 tsp. salt

1. If baking for a prebaked crust, preheat oven to 400 degrees
2. Mix well with fork and press into pie pan.
3. Bake for 10 minutes. If using crust for fruit pies, do not bake first.

*Really good!! Recipe came from a college friend.

Chiffon Pie

App & Osborne Family Cookbook 2004
Barbara Ward

1 (14 oz.) can sweetened condensed milk
1 (6 oz.) can of frozen lemonade concentrate, thawed
1 (8 oz.) container Cool Whip
1 graham cracker crust

1. Mix first 3 ingredients together. Pour into graham cracker crust.
2. Freeze for 10-15 minutes. You can use lime or orange juice instead of lemonade, if you like.

Spice Cake

App & Osborne Family Cookbook 2004
Louella Collier English

1/2 C butter or margarine
1 1/2 C brown sugar
2 egg yolks, beaten
1/2 C sour milk
1 tsp. vanilla
2 C flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. soda
2 egg whites, beaten until stiff peaks form but not dry

1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. Cream butter and sugar together. Add egg yolks and mix well. Mix in sour milk and vanilla.
3. Whisk together flour, salt, cinnamon, cloves, nutmeg and soda. Quickly fold in beaten egg whites.
4. Pour into prepared pan. Bake for 25-30 minutes.