Grandma Haines’ Brunch Egg Casserole Supreme

Easy Egg and Cheese Souffle

Grandma made this egg casserole for Easter Brunch at Hephatha Lutheran Church. It was so popular, she shared it with Grammy White and it was featured as “the egg dish” at the infamous White Family Christmas Brunch. Put together the night before, this is a great “family over for breakfast” dish.  Well, this and one of Uncle Neil’s pancakes.


10 eggs
3 cups light cream or whole milk
10 slices quality white bread (remove crust and cube)
1 1/2 teaspoons dry mustard
2 tablespoons chopped onion (fine)
1 1/2 teaspoons of salt
8 oz sharp cheddar cheese (shredded)
1 lb. mild sausage

The day before:

Brown meat and crumble and drain. Beat eggs and add mustard, milk, salt and onion. Mix well and add sausage and cheese.

Place bread in a well buttered 9 x 13 casserole dish. Pour mixture over bread and let stand overnight.

The next day:

Take the casserole out of the fridge. Preheat the oven to 350º. 30 minutes later, bake the casserole for 45 minutes or until just set in the middle.



Aunt Phyllis’ Sugar Cookies

Sugar Cookies

Aunt Phyllis, Grandma’s sister in Washington, found this recipe on the side of a box of sugar in 1963 and has been making them ever since. She and her daughter Denise make a quadruple batch of these cookies, along with Great Grandma Stuewe’s Pfeffernuese cookies.

These sugar cookies are not too sweet, with a touch of “pie crust cookie” taste.

Preheat oven to 375º

1 cup sugar

1 cup butter

1 egg, well beaten

1 ½ teaspoon vanilla

½ cup milk

1 teaspoon baking powder

3 cups flour

½ cups salt.


Cream butter and sugar.  Add egg to milk. Sift flour with baking powder, combine mixtures and work into smooth dough.  The dough will be soft.

Flour the workspace generously. Roll the dough thin to ¼ inch. Cut with cookie cutters. Bake until light brown and crisp.

Chocolate Supreme Cake, aka Ration Cake

Chocolate Supreme Cake

Ration cakes were made popular during WWII when sugar, butter and eggs were rationed.  They used minimum ingredients, yet maximized taste.

This is Grandma’s quick and easy “go to” dessert. Simple, yet wonderfully tasty, it does together quickly with simple pantry ingredients.

Makes 1 8×8 pan

Preheat oven to 325º


1 ½ cups flour

1 cup sugar

3 Tablespoons cocoa

½ teaspoon salt

1 teaspoon baking soda


6 tablespoons margarine, melted (or salted butter)

1 teaspoon vanilla

1 Tablespoon white vinegar

1 cup cold water

Sift all the dry ingredients into an ungreased 8×8 baking pan. Make 3 depressions in the dry ingredients. Add melted butter in the first depression, vinegar in the second depression, vinegar in the third depression.  Pour water over and stir just to combine.


Bake for 30-35 minutes.  Serve with ice cream.

Chocolate Chip Date Cake

Chocolate chip data cake

Uncle John always asked for this cake for his birthday. Grandma Haines would always make this to bring camping because it stays nice and moist for several days,

Serves 8

Preheat oven to 350º

1 cup dates

1 ¼ cups boiling water

1 teaspoon baking soda


¾ cup shortening

1 cup sugar

2 eggs


2 cups flour

¼  teaspoon salt

1 Tablespoon cocoa


¼ cup sugar

1 small package chocolate chips

½ cup walnuts


Combine dates, boiling water, and baking soda in a small bowl.  In a mixer, cream together shortening, sugar, then 2 eggs.  Add date/water/soda mixture. Sift together flour, salt, and cocoa. Add to mixer and stir to combine.

Pour cake into greased 9 x 13 pan.  Combine topping ingredients (sugar, chocolate chips, walnuts) into a small bowl. Sprinkle evenly over cake.

Bake 40 minutes.



These cookies were made by ”Mutter”, Grandpa Stuewe’s mother, every Christmas. When she passed away, Grandma Stuewe would make them and mail them to each family.  There is a hot family debate on the proper softness of these cookies.  Freshly made, they are a firm spice cookie with a soft center. However, SOME prefer them rock hard – as in “you should be able to break a window when thrown” hard.

This family recipe was recovered from Aunt Phyllis who makes over 200 of these cookies each Christmas for her family. She and her daughter, Denise, get together for a weekend of wine, baking, and lots of “catching up”. If you can ever make it to her farm house in Ellensburg for this event, bring an extra cookie sheet and some Ziplock bags, cuz you ain’t leaving home without a bag of Pfeffernuesse and their wonderful sugar cookies.

Makes 100 cookies

Preheat oven to 375º

2 cups molasses
1 1/2 cups sugar
1 1/2 cups shortening, melted

2 eggs, 2-3 grated lemon rinds

1 teaspoon ginger

2 teaspoons cinnamon, 1 teaspoon allspice

½ teaspoon nutmeg

½ teaspoon salt

2 teaspoons baking soda

1 cup of wine any kind, flour to stiffen at least 11 cups.

Combine all ingredients until smooth– this makes a VERY STIFF batter. Roll into 11/2 teaspoon balls and place tight against each other on baking sheet (these cookies do not spread).

Bake for 20 minutes. Store in air-tight container to keep soft, or store in paper bag to dry. Cookies will harden and are intended to be dunked to soften.

Rehearsal Dinner Spaghetti Sauce

Spaghetti Sauce

Grandma Haines cooked, froze and carted up several gallons of her famous spaghetti sauce for Uncle John and Aunt Maureen’s wedding rehearsal dinner in Portland, Oregon.  The dinner was fantastic, and the sauce was definitely an act of love.

Serves 4 – 5

2 tablespoon olive oil

Optional – 6 Italian sausages

1 pound ground beef, 85% lean

1 large onion, chopped

3 cloves garlic, chopped fine

½ cup celery

1 green pepper, chopped

2 teaspoon salt (or to taste)

½ teaspoon pepper

2 small cans tomato paste

1 teaspoon red pepper flakes (optional)

1 large can tomato sauce

½ cup water

3 bay leafs

½ tablespoon oregano

1 tablespoon sugar

Serves 8 – 10

3 tablespoons olive oil

Optional – 12 Italian sausages

3 pound ground beef, 85% lean

2 large onions, chopped

6 cloves garlic, chopped fine

1 cup celery

2 green pepper, chopped

1 Tablespoon salt (or to taste)

1 teaspoon pepper

2 large cans tomato paste

2 teaspoons red pepper flakes (optional)

2 large can tomato sauce

1 cup water

6 bay leafs

1 tablespoon oregano (or more to taste)

2 tablespoon sugar

Add half the olive oil to a hot dutch oven. Brown Italian sausages (if using) remove from pan and cut sausages in half. Sweat onions, celery, green pepper until soft and starting to brown. Add beef, season with salt and pepper and cook until browned.  Make a well in the middle of the meat. Add the remaining olive oil, garlic, red pepper flakes (if using) and tomato paste.  Sauté until tomato paste is browned and fragrant.

Add tomato sauce, water, bay leaf, oregano, and sugar.  Add back in the halved sausages. Simmer for 2 hours.

Serve over spaghetti. Top with grated parmesan.

Beef Brisket with Grandma’s BBQ Sauce

Brisket with BBQ Sauce

This is a perfect “company is coming” dish that takes very little last minute preparation. If making Grandma’s cheesy potatoes, the potatoes can cook while the brisket is cooling.

Serves 5 – 6

5 pound beef brisket (Grandma trims fat to ¼ inch for a leaner dish)

Liquid Smoke

Garlic salt

Onion salt

Ground pepper

Celery salt

Brush brisket liberally with liquid smoke. Season with the garlic, onion, pepper, and celery salt. Cover with foil and refrigerate overnight.

Bake 5 hours at 275º .  Let cool and slice thin.

Grandma’s BBQ Sauce

Grandma's BBQ Sauce

2 cups catsup

1 tablespoon Worcestershire sauce

1 teaspoon prepared mustard (not dry)

4 tablespoon brown sugar

2 teaspoons liquid smoke

Mix all ingredients in a small saucepan over medium low heat and bring to a boil. Turn off when sauce looks smooth.

Kahlua Bundt Cake


Originally a Grandma Haines special recipe, this cake is a favorite with the Correll family and has been featured at many a birthday party.

Serves 6 – 8
Preheat oven to 350º

Butter for coating the punt cake pan

1 package yellow cake mix
1 small vanilla instant pudding mix
1 cup Kahlua
1/2 cup vegetable oil
4 eggs
2 Tablespoons melted butter

Kahlua Glaze

2 cups powder sugar

2-3 Tablespoons Kahlua

Mix all ingredients together and stir until smooth. Pour into a generously buttered bundt pan. Bake for approximately 50-60 min. Cool for 1 hour. Mix powdered sugar and Kahlua glaze is pourable. Drizzle over cake and let harden.

Serve with ice cream.

Grape-Nut Pudding

Grapenut pudding

Pawtucket, Rhode Island, the birthplace of Robert Francis Haines, aka Grandpa Haines. As a young boy, Grandpa would learn to eat New England classics (boiled meat dinner anyone?) that would make a Yankee proud.  Grape-Nut pudding was one of those dishes that Grandma makes for him on his birthday as an alternative to his much beloved blueberry pie.

Serves six

Preheat oven to 350º

1 cup Grape-Nuts cereal

4 cups (1 quart) whole milk

¾ cup sugar

3 large eggs, beaten

1 teaspoon. vanilla

Sprinkling of ground nutmeg

Mix thoroughly and pour into an oven safe bowl or 9 x 13 baking dish. Sprinkle with ground nutmeg. Bake 30 – 40 minutes until outside is firm, but middle jiggles slightly.  Let rest for 1 hour.

Serve with whipping cream

Cheddar Cheese Spread with Sherry


This is a great spread to serve with crackers and a good glass of wine.

8 oz cheddar cheese, shredded

1/3 cup mayonnaise

2 tablespoon sherry

Cayenne pepper to taste.

Salt and pepper to taste.

Mix all ingredients and chill for several hours.

Chicken in a Bisket Crackers

Grandma Haines and Chicken in a Biskit Crackers…

There is a shelf of wonder in Grandma’s kitchen. The high cabinet over the stove always contains an endless supply of chips and crackers. Granted, some of them are well past their freshness date. But keep digging – there will always be a fresh box in there somewhere.  And if you are lucky, you will find the best box of crackers ever….

Chicken in a Biskit crackers, by Nabisco… Grandma is the only person I know that serves these delectable crackers. An odd combination of salty, chicken ramen packet seasonings on a cracker, these are highly addictive treats that perfectly offset the richness of cheese.  A good glass of wine, this sherry cheese spread, and Chicken in a Biskit crackers… The perfect  four o’clock wine time. Now all you need to do is snag one of the rocking chairs on the top deck and enjoy  the great food and fantastic Southern California view.