Coconut Bars

Nana use to make these at Christmas and were always one of my favorites!

CRUST:
1/2 C butter
1/2 teaspoon salt
1/2 C packed dark brown sugar
1 C all-purpose flour

FILLING:
1 C packed dark brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups coconut
1 C chopped walnuts or pecans
2 eggs

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan. 2. In a medium bowl, mix together the butter and 1/2 cup of brown sugar until smooth. Stir in 1 cup of flour and salt until well blended. Press into the prepared pan. 3. Bake the crust for 15 minutes in the preheated oven, or until delicately browned. After removing the crust from the oven, increase the heat to 350 degrees F (175 degrees C). 4. Make the filling while the crust is baking. In a medium bowl, stir together 1 cup brown sugar, baking powder, and 2 tablespoons of flour until well blended. Mix in eggs and vanilla, beating until thick and foamy. Stir in the coconut and chopped nuts. Spread over the warm crust. 5. Bake for 25 minutes in the preheated oven, or until bars are lightly browned and puffy. Cool completely, and cut into small bars

Shawn Muma

Nana's Buckeyes

In Ohio, the state tree is the buckeye and the nuts from the tree look exactly like these candies. Real buckeye nuts are poisonous if eaten raw. Buckeyes are only partially dipped in chocolate, leaving the peanut butter showing on the top. Peanut butter balls are totally covered with chocolate.

Every Christmas Nana spent weeks making cookies and Buckeyes were always the kids' favorite. She would have tins of cookies on the card table on the screened in porch.

2 sticks of salted butter softened 4 C powdered sugar 2 C peanut butter 2 teaspoons vanilla 12 oz of chocolate chips 1/4 C shaved paraffin wax TIP: Wax makes the chocolate shiny. Some people use a tablespoon of coconut oil if they don't have wax.

Beat peanut butter and butter in bowl of mixer. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. This may take several minutes. Roll into 1 inch balls and place in the freezer for at least an hour. Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. You could also use a double boiler or chocolate melting pot. Dip the chilled peanut butter balls three fourths of the way into the chocolate and place on a wax paper lined cookie sheet until set. Store in fridge for up to a week or freezer for two months.

Shawn Muma

Apricot Ginger Carrots

Nana used to make these carrots at Thanksgiving or Christmas. They're yummy!

2 lbs. peeled baby carrots 2 T butter 2 green onions, finely sliced 1 large clove garlic, minced 1 T minced fresh ginger (can use jarred) 1/3 C. apricot jam 1 T balsamic vinegar 1/4 tsp salt pinch cayenne pepper (optional)

Cook carrots in a steamer basket, 10-12 minutes. Run under cold water to stop cooking. In a large skillet, melt butter over medium heat. Add green onions, garlic and ginger. Cook until soft, about 3 minutes. Add apricot jam, balsamic vinegar, salt and cayenne (if using) and cook 3 to 4 minutes longer, stirring often. Add carrots to glaze, stir until carrots are coated in the glaze and cook over medium heat until carrots are warm, about 4 to 5 minutes.

Nana Muma (via Allison Muma)

Tenderloin with Red Wine Reduction

Tenderloin was one of the first recipes Nana Muma gave me -- only she used Knorr's peppercorn sauce from an envelope as the sauce for hers. I'm using a red wine reduction sauce I found in Julia Child's cookbook. Deceptively easy and delicious.

Beef Tenderloin 1/2 diced shallot 1/2 c red wine 1/2 c beef stock 1T cold butter 1T Dijon mustard 1T parsley

For Tenderloin Pre-heat oven to 425 degrees Rub roast with live oil Place in roasting pan over heavy baking sheet Sprinkle with salt and pepper to taste Cook for 30 minutes or until themometer reads 135 or so Let stand at least 15 minutes before serving For Red Wine Reduction Sautée shallots in olive oil, be careful not to burn them. Add red wine and reduce by half. Add beef stock and reduce by half. Add butter and mustard, mix well to incorporate. Sprinkle with chopped parsley and serve with the tenderloin.

Chris and Susan Muma`

Pineapple cake

Easy dessert and super tasty (also a Mary Louise Muma recipe)

Cake: 2 cups of flour 2 cups of sugar 2 tsp of baking soda 2 eggs Mix in 1 can of crushed pineapple 20oz can (including the juice) Frosting: 2 cups of confectioner's sugar 1 8oz cream cheese Melt one stick of butter (add to the above) Add one tsp of vanilla Chopped walnuts 

Cake: Bake in an un-greased sheet cake pan 375 degrees for 20 minutes Let cool before frosting Frosting: Beat until smooth Frost the cake Add chopped walnuts on top

Chuck and Betty Schuster

Russian Tea Cakes

If there is one thing I think of when I think of Muma family legacy recipes, it's Nana Mamas Christmas Cookies. This one was one of Pa Muma's favorites

1 c. soft butter 1/2 c. confectioner's sugar 1 teaspoon vanilla 2 1/4 c. flour 1/4 t. salt 3/4 c. chopped nuts

Blend butter, sugar, and vanilla in mixer Sift flour and salt together Mix butter mixture and flour mixture; stir in nuts Roll into one inch balls Placed on uncreased cookie sheet and bake at 400 degrees until set but not brown (5 to 7 minutes) While still warm, roll in confectioners sugar Cool, roll in sugar again Yields about 48 cookies

Susan Muma

Nana's Apple Pie

This is our favorite apple pie recipe and we're so glad Nana taught us how to make it!

for the pie crust: 1 C. sifted flour 1/2 tsp. salt 1/3 C + 1 T Crisco shortening 2 tsp water, or enough for dough to form a ball For the filling: 3/4 C. sugar 1 tsp. cinnamon 6 to 7 C peeled, sliced apples 1 1/2 tsp. butter For the topping: 1/2 C. butter 1 C. flour 1/2 C. brown sugar

Mix all crust ingredients together and form a ball. Roll dough out to fit into a 9" pie dish. For the filling, combine sugar and cinnamon, and coat apples evenly. Place apples in the pie dish with the crust. Dot the top of the apples with the butter. Combine the topping ingredients and sprinkle evenly over the apples. Bake at 400 degrees for 45 to 55 minutes. May need to cover the edges of the pie crust with foil so they don't burn.

Caroline Muma

Nana's Heath Brunch Coffee Cake

We always enjoy this coffee cake on Thanksgiving and Christmas and other special occasions!

1 stick butter (1/4 lb.) 2 C. flour 1 C. brown sugar 1/2 C. white sugar 1 C. buttermilk (or can sour regular milk with a little bit of vinegar) 1 tsp. baking soda 1 egg 1 tsp. vanilla For topping: 3/4 C. chopped heath bars 1/4 C. chopped pecans

Blend flour, brown sugar, and white sugar. Remove 1/2 C. of this mixture and save. Add milk, baking soda, egg and vanilla to remaining mixture. Blend well. Put in greased and floured 9x13 pan. For the topping, crush heath bars and nuts and add to the saved mixture. Sprinkle evenly over top and bake at 350 degrees for 30 minutes.

Samantha Muma