Holiday Recipes from Edith Brannock

Shaunta Alvarez
November 22, 2013

As was stated in a previous post, Edith Brannock ’39 recently donated a collection of recipes to the Belk Library Archives and Special Collections. These recipes were taught to students taking home economics classes during the 1960s to 1980s, when Ms. Brannock was a member of the Elon College faculty. Ms. Brannock did not include a Thanksgiving menu in her recipes collection, but she gave instructions for a number of dishes that one might serve during a traditional Thanksgiving meal. We have included a sampling of those recipes here. (Note: these recipes are taken directly from Ms. Brannock’s collection and have not been edited.) If you try any of these recipes for the holidays, please let us know how it turned out by emailing us at

Main Course

Even though she did not give instructions for the perfect turkey, Ms. Brannock did include a recipe for stuffing:

Stuffing –  12 lb. Bird

3 cups of bread (toasted)

Brown lightly:

¾ cup celery

¾ cup onion

¾ cup margarine

1 tbsp. parsley

1 tbsp. salt

¼ tsp. pepper

¾ tsp. poultry seasoning


1 ½ cup broth

Moisten lightly.

Stuffed weight: Add ¼ to weight on wrapper for stuffing.

Side Dishes

Green Bean Casserole

1 or 2 tbsp. butter                                               ½ pkg. grated Kraft Swiss Cheese

1 heaping tbsp. flour                                                    ½ cup cornflakes, crumbled

1 can French Beans                                                       2 tsp. melted butter

2 tsp. grated onion                                                        ½ tsp. salt

½ pt. sour cream                                                            1 tsp. sugar

Put butter, flour, salt, and sugar into double boiler, stir into paste, and take off stove. Stir in grated onion and add sour cream, cheese. Drain beans and pour into casserole. Fold in sauce and crumble cornflakes over the mixture. Add 2 tsp. melted butter and pour over top. Bake at 350° for 30 minutes or more.

Holiday Style Potatoes

3 cups mashed potatoes

½ cup hot milk

4 tbsp. butter

2 tbsp. each chopped parsley, pimiento

1 tsp. grated onion

Pepper rings

Beat potatoes until light and fluffy. Add other ingredients and serve in mounds in green pepper rings.

Variation: May add ½ cup grated cheese for different flavor.



2 cups bisquick

¾ cup warm milk

2 cakes yeast

1 tbsp. sugar

Add yeast and sugar to milk. Add bisquick, knead until blisters. Makes 18 rolls.

Whole Wheat Batter Rolls

Scald 1 ¼ c. milk

Stir in 2 ½ Tbsp. sugar

1 ½ tsp. salt

¼ c. shortening

Cool to lukewarm. Measure into bowl ¼ c.  warm water. Sprinkle in 2 packages dry yeast. Stir until dissolved. Then stir into the milk mixture. Add 3 ¼ c. whole wheat flour. Stir until well blended, about 1 minute. Cover. Let rise in warm place until double in size, about 30 minutes. Stir batter down. Beat vigorously for about ½ minute. Fill greased muffin pans about 2/3 full. Bake at 425° about 20 minutes.


Sweet Potato Cups

Mix:  1 ½ c. sugar

1 ½ c. milk

Add:  2 c. grated potatoes (add potatoes as you grate to keep from turning dark)

½ c. butter

Pinch of salt

1 t. vanilla

½ t. coconut and lemon flavoring

Stir well. Pour into orange shells. Sprinkle 2 T. sugar on top. Bake at 350° for 45 minutes.

Pumpkin Chiffon Pie

Put in top of double boiler                                          ½ tsp. salt

½ c. sugar                                                                       ½ tsp. ginger

1 ½ c. strained pumpkin                                             ½ tsp. nutmeg

2/3 c. milk                                                                       ½ tsp. cinnamon

Mix well and when hot add to 3 egg yolks slightly beaten. Return to double boiler, stir and cook.

Measure ½ c. cold water, add 1 tbsp. gelatin and when soft add to hot pumpkin mixture. Mix thoroughly and cool. When it begins to stiffen, beat 3 egg whites until stiff, beat in ½ c. sugar and fold into pumpkin mixture. Pour into baked pie shell. Chill in refrigerator. Cover with whipped cream for serving.

Apple Crumble Pie

6 large tart apples pared and thinly sliced                1 tsp. lemon juice

1 unbaked pie shell                                                          ¼ c. brown sugar

¾ c. sugar                                                                            ¼ c. sifted flour

1/8 tsp. salt                                                       2 tbsp. butter or fortified margarine

¼ tsp. cinnamon                                                            ½ c. cut nuts

¼ tsp. nutmeg

Arrange sliced apples in pie shell and cover with mixture of sugar, salt, spices, and lemon juice. Mix brown sugar and flour. Cut in butter or margarine fine Add nuts.

Place in 250° oven turn to 400° bake 1 hour.


Home Economics Maven with a Heart of Gold

Shaunta Alvarez
November 13, 2013

Edith Ruth Brannock ’39 received the Heart of Gold Award this year during Homecoming festivities. This lifetime achievement award was presented on behalf of members of the Sigma Sigma Sigma sorority and its predecessor, Tau Zeta Phi, to a sister alumnus that has “motivated and inspired others to know the power of one heart touching another heart; that has led a life that has exemplified to others that selfless service is a noble virtue.” This was the second time the award was been presented. The inaugural presentation was in 2010 when the award was given to Dr. Jo Watts Williams ’55, Vice President Emerita.

One could say that service and dedication to the Elon community are in Edith Brannock’s blood, even going all the way back to Elon College’s very beginnings. Ms. Brannock is a descendant of Rev. James O’Kelly, founder of the Christian Church, which subsequently founded Elon College. Both of Edith’s parents were Elon graduates. Her father, Ned Faucette Brannock, graduated in 1899; and her mother, Loula York Brannock, graduated in 1898. Ned Brannock also served as the much-loved professor of chemistry at Elon for over 50 years. Following in her father’s example, Edith taught home economics at Elon for 18 years. Continue reading