Grandma June's Secret Recipes

We dedicate this extra special recipe page to Grandma June. Without her we would not know how to cook and we would not know what truly good food is. She has not only nourished our bodies but our hearts as well.

Most days on the farm the only time you take a break is when you sit down to eat lunch. It's not just your lunch break or time for nourishing your body, it's also time to rest your feet.

The food is always delicious at Grandma June’s table. She’s our head cook, caterer, sometimes breakfast maker and if we’re lucky she does supper too! We couldn’t run the farm without her.

We all wait anxiously to hear her call and say “Lunch is ready!” We eat in the shifts and sometimes it’s as late as 3:00 p.m. by the time that last shift shows up. She’s very good at keeping everything fresh and warm and she has a special gift of knowing how much to make even if 3 or 4 extra people show up.

We hope you enjoy these recipes as much as we do!

grandma june'sStrawberry Angel Cake
Grandma’s Stewed Rhubarb
Rhubarb Custard Pie
Blueberry Buckle
Mom’s Zucchini Casserole
Grandma June’s Zucchini Patties
Golden Apple Bars
Rustic Raspberry Cobbler


Strawberry Angel Cake

1 Angel Food Cake
1 Three ounce strawberry jello
1 quart strawberries
1 eight ounce cool whip

Prepare jello as directed on box. Refrigerate until thick, not fully set. Remove stems and slice strawberries. Stir berries into thickened jello. Stir in cool whip. Tear angel food cake into bite size pieces. Fold cake into cool whip mixture. Spread in 9x13 inch pan and refrigerate till set. (May frost with additional cool whip). (Back to Top)

Grandma’s Stewed Rhubarb

4 cups chopped rhubarb
½ cup sugar, or more to your taste
2 Tbsp. water

Combine all in medium saucepan set over medium to low heat. Simmer until sugar is dissolved and rhubarb is tender. Serve warm or chilled. (Back to Top)

Rhubarb Custard Pie

2 Eggs
1 cup sugar
¼ cup flour
3 cups rhubarb, cut up
1 Tbsp. butter
Pastry for double crust

Beat eggs slightly. Stir in sugar and flour. Stir in Rhubarb. Pour into pastry lined pie pan. Top with slashed top crust and flute edges. Dot with butter and sprinkle with sugar. Bake 40 to 50 minutes in 400 degree oven. (Back to Top)

Blueberry Buckle

¾ cup sugar
¼ cup butter Crisco
1 egg
½ cup milk
2 cups flour
2 tsp. baking powder
½ tsp salt
2 cups fresh blueberries
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ cup butter, softened

Cream together ¾ cup sugar, Crisco, and egg. Stir together 2 cups flour, baking powder, and salt. Stir into sugar mixture along with the milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine sugar, flour, cinnamon, and butter. Sprinkle over batter.

Bake 25-30 minutes in 375 degree oven. (Back to Top)

Mom’s Zucchini Casserole

1 lb. sausage, browned
4 cups sliced zucchini
2 cups fresh tomatoes, diced
1 med. Onion, sliced
30 saltine crackers, crushed

In large casserole dish layer in order. Salt and pepper to taste. Bake 1 hour at 375 degree oven. (Back to Top)

Grandma June’s Zucchini Patties

2 small or 1 med. Zucchini, chopped
1 egg
½ cup saltine cracker crumbs
Salt and pepper to taste

Steam the zucchini until soft, 15-20 minutes. Drain. Mash slightly with fork or potato masher. Stir in egg, crumbs, salt and pepper. Pan fry spoonful of the mixture in hot oil 3-4 minutes per side or until browned. Flatten with spatula. Drain on paper towels. (Back to Top)

Golden Apple Bars

½ cup butter, softened
¼ cup Crisco
¾ powdered sugar
1 ½ cup flour

Stir together butter and Crisco. Stir in powdered sugar and flour. Pat mixture in bottom of 9x13 pan. Bake 10 minutes in 350 degree oven.

3 cups chopped and peeled apples
¼ cup butter, melted
¾ cup brown sugar
1 egg
1 tsp. vanilla
1 ¾ cup flour
1 tsp. baking powder

Stir together butter, brown sugar, egg, vanilla. Stir in flour and baking powder. Stir in apples. Spread over baked layer. Bake 25 minutes in 350 degree oven.

1 ½ cup powdered sugar
¼ tsp. cinnamon
2-3 Tbsp. milk

Stir well and drizzle while warm. (Back to Top)

Rustic Raspberry Cobbler

4 cups black raspberries
1 cup sugar
3 Tbsp. corn starch
1 cup water
½ tsp. vanilla

In medium saucepan combine sugar, corn starch, water, and vanilla. Cook until thick. Stir in raspberries. Pour into class baking dish.

1 cup flour
¾ cup sugar
¼ cup butter
1 egg

Stir together butter and egg. Stir in flour and sugar. Mix until crumbly. Drop by spoonful over berry mixture. Bake 40-45 minutes in 400 degree oven. (Back to Top)