The Deliciously Dirty Pages – Family dessert traditions from York County

The Deliciously Dirty Pages — This is the latest installment of the feature on to showcase old, tried and true, family favorite recipes handed down through the generations. And where are they found? On the dirtiest, most stained pages of beloved old cookbooks.

These aren’t The White Pages. They aren’t the Yellow Pages. They are the Deliciously Dirty Pages, where good cooking and memories of great cooks are forever preserved.

This writer has a collection of old cookbooks, ranging in age from 40 to 70 years old, which were used by her mother. She kept the cookbooks and has beautiful memories of making those favored recipes, as well as spilling ingredients on the pages.

The theory is the dirtier the page, the better the recipe.

Each Wednesday, JustMelanieW is featuring these culinary wonders, sure to still please because they have been made many times with great success – again, identified by being on the dirtiest pages of these archival hard copy treasures.

We would also love to share your family favorite recipes from your own Deliciously Dirty Pages. Just send them to And if you want to share pictures of the end product, or your family making it, or a picture of the dirty cookbook pages where the recipes were found – please send those my way as well!

Some of our greatest memories come from the kitchen . . . and those Deliciously Dirty Pages.


Today’s featured recipes: Family dessert traditions from York County

Today’s featured recipes come from York County where some decadent dessert traditions have been born and chronicled for many years to come.

I went back to the cookbook of family favorites from the St. Joseph Catholic congregation in York and the St. Patrick Catholic congregation in McCool Junction, to find recipes which had been passed down through the generations (as evidenced in many notations within the cookbook’s recipe credits).

Desserts are such an important part of our families, aren’t they? Most of us remember our grandmas making specific sweet dishes used to celebrate the holidays. I remember my aunts bringing out their famous concoctions for special coffee afternoons with the ladies and my mom whipping up sweet treats to be eaten by the men in the field while they sat on the tailgate of the pickup.

We have all grown up with special versions of decadent delights, which we make ourselves and many teach to the next generations so the traditions continue. They reflect our heritage, our culture, our families.

So here we go . . . let’s dive into desserts from York County!


Apple Goody Crisp by Helen Wenzl Conradt, grandmother of Sharon Hansen

4 cups sliced apples

1 cup sugar

1 tablespoon flour

1 teaspoon cinnamon

¾ cup oatmeal

¾ cup flour

¾ cup brown sugar

¼ teaspoon baking soda

½ cup melted margarine

Mix apples, sugar, flour and cinnamon. Put in a 9×13-inch baking dish. Mix oatmeal, flour, brown sugar, baking soda and margarine. Pour this crumbly oatmeal mixture over apple mixture. Bake in a 350-degree oven for 40 minutes. Serve with Cool Whip on top. For variation, chopped walnuts can be added to the crumbly mixture.


Bublanina by Jackie Sayers, Mimi of Reese Scheinost

2 cups flour

1 cup sugar

4 beaten eggs

1 teaspoon vanilla

½ teaspoon salt

1 ½-2 cups milk

2 cups cherries, sour

Granulated sugar for garnish

Czechoslovakian dessert: Mix all ingredients, except for cherries, to form the batter. Pour into a 10×13-inch inch pan or cookie sheet. Sprinkle top of batter with sour cherries. Bake at 375 degrees for 25-30 minutes. Sprinkle with granulated sugar after baking.


Grandma’s Strawberry Dessert by Bernadette Hoffman

20 squares of graham crackers

¼ cup sugar

¼ cup oleo, melted

8 ounces cream cheese

2 tablespoons milk

2 cups whipped topping

¼ cup sugar

6 ounces strawberry jello

3 cups boiling water

16 ounces frozen strawberries

Mix crackers, sugar and oleo. Press into a 9×13-inch pan. Bake at 350 degrees for eight minutes and cool. Mix cream cheese, milk, whipped topping and sugar. Spread on crust. Mix jello, water and fruit. Spread on cream cheese mixture.


Grandma Cia’s Heavenly Hash by Grandma Cia Scheinost, grandmother of Reese Scheinost

Brownie batter:

2 sticks of butter, softened

2 cups sugar

3 eggs

1 ½ cups flour

3 tablespoons cocoa

2 cups marshmallows (set aside)

Mix butter and sugar. Add remaining ingredients (except marshmallows) and mix well. Bake at 350 degrees for 25 minutes. Pour two cups marshmallows onto the hot brownies and bake another 3-5 minutes. Let cool.


2 cups powdered sugar

½ stick of butter, softened

1 tablespoon cocoa


Whisk ingredients together until desired consistency is achieved. Frost onto cooled brownies.


Maddie’s White Cake by Maddie Flynt

2 eggs

1 cup granulated sugar

½ cup butter

2 teaspoons vanilla extract

1 ½ cups all purpose flour

1 ¾ teaspoon baking powder

½ cup milk

Preheat oven to 350 degrees. First, beat the eggs. Second, combine the sugar, butter, beaten eggs and vanilla extract in a bowl and mix. Third, add flour and baking powder to the wet ingredients. Finally, add the milk. Put the batter in a 9×9-inch pan and bake for 30-40 minutes.


Mexican Wedding Cake by Maky Jimenez Reyes

1 cup walnuts

2 cups melted butter

½ cup powdered sugar

2 cups flour

2 teaspoons vanilla extract

1 pinch of salt

Make the nuts in small pieces. Mix the butter, powdered sugar, 1 cup of flour, vanilla, salt. Next add the nuts and the rest of the flour. Put the mixture in the refrigerator for one hour. Take out and take small portions of the mixture and roll into small balls. Preheat the oven to 350 degrees. Put the pan in for 15 minutes. When they are done cooking, roll them in powdered sugar.


Scotcheroos by Stephen Postier

1 cup sugar

1 cup corn syrup

1 cup peanut butter

6 cups Rice Krispies

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Step 1: In a large saucepan, combine sugar and corn syrup, until sugar is dissolved and bring to a boil. Once you see the first bubbles, count exactly 60 seconds. Remove from heat. Stir in peanut butter. Add Rice Krispies, stirring until evenly coated. Press into a 9×13-inch pan. Step 2: Melt chocolate chips and butterscotch chips together (microwave or stove top). Spread on top of Rice Krispie mixture. Resist the urge to eat them and let them cool. Now enjoy!


Sour Cream Coffee Cake by Grandma Agnes, submitted by Stella Strand


½ cup butter

1 cup sugar

2 eggs, well beaten

½ pint (8 ounces) sour cream

1 teaspoon baking soda

1 ½ cups cake flour

1 ½ teaspoons baking powder


1 tablespoon cinnamon

¼ cup sugar

2 tablespoons oatmeal or nuts

Preheat oven to 350 degrees. Grease a bundt pan very well. Cream butter and sugar and then add eggs. In a separate dish, combine sour cream and baking soda; add to the mixture. Sift flour and baking powder. Add to the cream mixture. In a separate bowl, mix the topping ingredients together. Pour ½ the batter into the bundt pan. Sprinkle with 2/3 of the topping. Add other ½ of batter, then sprinkle on the rest of the topping. Marbleize (take a butter knife and swirl it gently through the batter and topping). Bake about 30-40 minutes. Let cool 10 minutes then turn out of pan. (I run a rubber spatula between cake and pan to loosen). Very tasty and pretty! May be frozen. Services 12-15.









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