PRIZE CHRISTMAS FUDGE
3 cups granulated cane sugar
2 large tablespoons marshmallow creme
2/3 cups corn syrup
1 teaspoon vanilla
1 cup milk
1 cup chopped pecans
1/4 package Baker’s Bitter Chocolate
2/3 box seedless raisins, chopped
3/4 stick butter
1 can Baker's Southern Style Coconut
Before using the pan, coat the sides
and bottom completely with
butter. Add sugar, corn syrup,
milk, chocolate and butter and cook together till
they form a stiff ball. Add marshmallow
creme and vanilla and let cool.
Add pecans and raisins and beat
8 to 10 minutes by hand. Pour into
a buttered pan. Grind the coconut
and sprinkle evenly. Let fudge cool
before removing.
MAMIE EISENHOWER’S FUDGE
4 1/2 cups sugar
12 ounces sweet German Chocolate
1/4 teaspoon salt
12 ounces semi-sweet chocolate bits
2 tablespoons butter
1 pint marshmallow creme
1 large can evaporated milk
2 cups nut meats
Combine sugar, salt, butter and
evaporated milk in large sauce pan
and bring to a rolling boil. Boil
for 6 minutes. Mix remaining ingredients in
a large mixing bowl and beat till
all chocolate is thoroughly melted and
candy is smooth. Let stand in buttered
pan till cool and set.
VELVET FUDGE
3 squares unsweetened chocolate
1 cup evaporated milk
3 cups white sugar
3 tablespoons butter
2 tablespoons white syrup
1 1/2 teaspoons vanilla
Cut chocolate over sugar in a two-quart
saucepan. Add syrup and milk.
Place over medium heat, stirring
until sugar is dissolved and chocolate
is melted. Bring to a boil, stirring
occasionally, until 234°, or soft ball
stage. Remove from heat, add butter.
When slightly cool, add vanilla and
set in cold water for 10 minutes.
Then add 1 cup broken nut meats and
beat until thick. Spread in a 9
by 9 by 1 1/2 inch pan. When set, cut in
pieces and enjoy. (Mrs. William
Burns, Jessup, Iowa)
1
FUDGE
2 cups sugar
2 tablespoons butter
2 tablespoons corn syrup
1/2 teaspoon baking powder
9 tablespoons cocoa
1 teaspoon vanilla
2/3 cup cream or milk
nuts if desired
Cook sugar, corn syrup, cocoa and
milk until syrup forms a soft ball in
cold water. Stir to prevent burning.
Remove from fire and add butter
and baking powder. Cool to lukewarm,
add vanilla and nuts and beat
until creamy. Then pour into buttered
pan or pyrex loaf dish.
OVERSEAS FUDGE
1 cup sweet cream
2 tablespoons butter
2 cups sugar
2 cups crushed graham crackers
2 squares chocolate
1 pound cutup marshmallows
1 teaspoon vanilla
1 cup chopped or ground nuts
Boil sweet cream, sugar and chocolate
to soft ball stage as for fudge.
Remove from fire and add vanilla
and butter. Stir in remaining ingredients.
Pour into a buttered pan or glassware
as pyrex. Let cool and cut in small
squares or leave in a loaf for
easier packing if it is to be mailed. It could
be poured into a coffee can with
wax paper in it.
QUICK AND EASY FUDGE
4 cups sugar
1 stick margarine
4 tablespoons cocoa
4 tablespoons peanut butter
1 cup water
2 teaspoons vanilla
2 scant cups flour
Bring sugar, cocoa and water to
rolling boil for three minutes. Blend flour,
margarine and peanut butter together
like pie crust. Combine with boiled
mixture and beat till smooth. Add
vanilla and beat until smooth. Pour
into greased sheets and cool.
HONEY FUDGE
Combine 2 cups raw sugar, 1 square
bitter chocolate, 1/4 teaspoon salt,
1 cup heavy milk (or evaporated
milk) and 1/4 cup honey. Stirring
frequently, cook slowly to soft
ball stage. Remove from stove and add
2 tablespoons butter. Let stand
until lukewarm. Beat until creamy. Add
nuts and 1 teaspoon vanilla.
2
DOUBLE LAYER FUDGE
2 1/4 cups sugar
3/4 cup evaporated milk
1/4 cup butter or margarine
1/2 cup semi-sweet chocolate pieces
1 cup marshmallow creme
1/2 cup caramel or butterscotch pieces
In a heavy sauce pan (two-quart),
mix sugar, butter or margarine and
marshmallow creme with evaporated
milk. Cook and stir to a full, all
over boil. Mixture should be bubbly
all over top. Boil and stir over medium
heat for 5 minutes. Take off heat
and divide hot mixture in half. To one
half add chocolate pieces. To the
other half, add butterscotch or caramel
pieces. Beat one-half until pieces
melt. Spread in buttered 9 by 5 or 8
inch square pan. Beat other half
until pieces melt and spread over first
layer. Decorate with nuts, if desired.
Cool and cut into about 24 pieces.
PECAN FUDGE
3 cups white sugar
1 1/2 cups milk
1/2 cup light corn syrup
1 cup pecans
2 cups brown sugar
Cook to softball stage, 232°
on the candy thermometer. Cool, beat and
before stiff add pecans. Pour into
buttered pan.
PINEAPPLE FUDGE
5 1/2 cups sugar
1/2 cup white corn syrup
1 cup crushed pineapple, drained
large lump of butter
1 cup cream
juice of 1 lemon
Combine sugar, pineapple, cream,
corn syrup and butter and cook to
soft ball stage. Set aside to cool.
When it's cool enough to handle with
your hands, beat it until it looks
grainy. Add lemon juice and nuts and
pour into a buttered pan. Cut into
squares when hardened.
3
CARAMELS
2 cups sugar
1 cup condensed milk
1 cup light corn syrup
1/4 cup butter
1/2 cup cream or evaporated milk
2 teaspoons vanilla
1 cup milk
Put all the ingredients, except vanilla into a saucepan
and cook over low
fire, stirring constantly until a temperature of 244°
is reached. If firmer
caramel is desired, cook to 246°. Pour into buttered
pan and cut with
a knife dipped in hot water. Delicious dipped in melted
chocolate. (Mrs.
Wilford Conner, Sigourney, Iowa)
MUSCATINE CARAMELS
1 cup margarine
1 cup light Karo syrup
1 pound brown sugar
1 can Eagle Brand Condensed Milk
dash of salt
1 teaspoon vanilla
Melt margarine in heavy pan. Add brown sugar and salt.
Stir in Karo,
mix well. Gradually add milk, stirring constantly. Cook
and stir over
medium heat to 245° on candy thermometer (firm ball
stage). Should
take about 12 to 15 minutes. Remove from heat and stir
in vanilla. Pour
into buttered 9 by 9 inch pan. Cool and cut in squares.
Makes 2 1/2 pounds.
NUT CARAMELS
2 cups sugar
2 cups evaporated milk
2 cups light corn syrup
1 teaspoon vanilla
few grains salt
3/4 cup chopped nutmeats
1/2 cup margarine
Combine sugar, corn syrup and salt in a large heavy saucepan.
Boil, stirring
occasionally until syrup is very thick, 310° on a
candy thermometer. Add
margarine and slowly stir in evaporated milk. Stir constantly.
Cook rapidly
to firm ball stage (242°). Remove from heat and stir
in vanilla. If mixture
curdles, beat another minute or two. Add nuts and pour
into an 8-inch
square cake pan that has been well buttered. Let stand
until cold and
cut into squares. Wrap individually in waxed paper. Keeps
3 months.
If you prefer your caramels a little firmer, cook to
246°. (Naomi Buress,
Cedar Rapids, Iowa)
4
COOKED DIVINITY
2 cups white sugar
2 egg whites
1/2 cup white corn syrup
1 teaspoon vanilla
1/2 cup water
4 teaspoons powdered sugar
1/8 teaspoon salt
1/2 cup nuts
Cook sugar, syrup, water and salt to soft ball stage.
Beat 2 egg whites
till still. When syrup reaches proper temperature, pour
one-third of it
into egg whites, slowly, beating constantly. Return other
two-thirds of
syrup to heat and cook to hard ball stage. Beat into
egg white mixture.
Beat in powdered sugar, vanilla and nuts quickly. Beat
until stiff. Drop
on wax paper or into greased cake pan.
MARSHMALLOW CREME DIVINITY
Cook 1 1/2 cups sugar, 1/3 cup water and a pinch of salt
to the hard ball
stage. Do not overcook. Beat syrup into a pint of marshmallow
creme
and 1 teaspoon vanilla along with 1/2 cup nuts. Drop
by teaspoons on
wax paper to set.
STRAWBERRY DIVINITY
3 cups sugar
3 ounce package Strawberry Jello
3/4 cup light corn syrup
1/2 cup flaked coconut
3/4 cup water
1 cup chopped pecans or walnuts
2 egg whites, beaten stiffly
Combine sugar, corn syrup and water. Bring to a boil,
stirring constantly.
Reduce heat and cook to hard ball stage (252°), stirring
constantly. Com-
bine beaten egg whites and jello, beat till mixture forms
peaks. Pour hot
syrup in thin stream into egg whites, beating till candy
loses its gloss
and holds shape. Fold in coconut and nuts. Pour into
a greased 9-inch
square pan. Top with rows of chopped nuts and coconut.
Makes five dozen
pieces. (Mrs. George Shellady, Muscatine, Iowa)
RIPPLE DIVINITY
Combine 2 cups sugar, 1/2 cup water, 1/2 cup light corn
syrup and 1/8
teaspoon salt in a heavy saucepan. Cook over low heat,
stirring con-
stantly, until sugar is dissolved. Cook to hard ball
stage (252°) without
stirring. Beat egg whites until stiff. Pour hot syrup
slowly over 2 egg
whites, unbeaten, stirring constantly. Add 1 teaspoon
vanilla and continue
beating until mixture loses gloss and will hold shape.
Fold in 4 to 6 ounces
chocolate chips quickly and drop from teaspoon onto buttered
wax paper.
Nutmeats as desired may also be used. (Mrs. George Junge,
Keystone,
Iowa)
5
PINK DIVINITY
3 cups sugar
1 package cherry flavored gelatin
3/4 cup light corn syrup
1 cup chopped nuts
3/4 cup water
1/2 cup flaked coconut
2 egg whites
Mix sugar, syrup and water in saucepan. Bring to boiling
point slowly.
Cover and boil without stirring for three minutes. Uncover,
reduce heat
and continue cooking until a few drops tested in cold
water form a hard
ball. Beat egg whites until foamy, then gradually add
the dry gelatin,
beating until mixture holds a definite peak. Pour the
hot syrup in a very
thin stream onto the egg whites, beating constantly,
preferably with a
mixer. When candy holds shape and loses its gloss, stir
in nuts and coconut
and pour quickly into a well-buttered 9-inch square pan
or drop from
teaspoon onto greased cookie sheet. If pan is used, cut
into squares with
knife dipped in hot water. (Mrs. Harold Jepson, Cedar
Rapids, Iowa)
DIVINITY PECAN LOGS
Make divinity and shape into rolls about six inches long.
Place on cookie
sheet and freeze until hard. Mix one can Eagle Brand
Condensed Milk
with 1 cup light com syrup. Cook over medium heat, stirring
constantly
to soft ball stage and mixture turns to caramel color.
Remove from heat.
Place chopped nuts on cookie sheet. Roll divinity in
caramel then in
chopped nuts. Let cool and slice.
DATE ROLL
Cut 1 pound dates, 1 pound marshmallows, 1 cup nuts and
1 small bottle
of maraschino cherries into small pieces. Crush or roll
one pound
graham crackers to make crumbs. Flavor 1 cup whipped
cream with sugar
to taste when whipping. Reserve 1/3 of the graham cracker
crumbs. Mix
everything else together. Shape into roll and roll in
cracker crumbs. Store
in refrigerator.
6
DATE NUT ROLL
2 cups sifted powdered sugar
dash of salt
2 tablespoons margarine
1/2 teaspoon vanilla
2 tablespoons cream
Mix and roll in lengths of 12 inches l/2 inch in diameter. Set aside.
1 cup milk
1/4 cup margarine
2 cups sugar
1 cup dates, cut up
Cook sugar and milk until it forms a soft ball (236°).
Add margarine
and dates and cook until it leaves the sides of the pan,
stirring constantly.
Remove from heat and add 1/2 cup nuts and 1/2 cup coconut
(optional).
Beat till it starts to harden. Pour on damp cloth. Roll
1/4 inch thick and
12 inches wide. Place fondant rolls on edge of date mixture
and roll till
each fondant roll is covered. Cut date mixture. Place
next fondant roll
on dates and continue in this manner until all is gone.
Wrap in wax paper
and store in refrigerator. Cut in one inch pieces and
serve. (Mrs. Beverly
Franks, Olin, Iowa)
QUASKIE CANDY ROLLS
2 cups powdered sugar
1/4 cup powdered sugar
2 tablespoons light cream (or
1 1/4 cups sugar
evaporated milk)
2/3 cup evaporated milk
1 1/2 tablespoons soft butter
1 cup chocolate chips
2 teaspoons shredded orange rind
Combine first four ingredients. Knead in 1/4 cup more
of powdered sugar.
Divide in half and shape into two 12-inch rolls. Wrap
well and place
each roll in refrigerator overnight. Combine 1 1/4 cups
sugar and 2/3 cup
evaporated milk and bring to a full boil, stirring. Boil
3 minutes, stirring.
Remove from heat and stir in chocolate chips. Divide
mixture in half
and spread on wax paper in a 12 by 4 inch strip. Chill
until it will hold
together when pulled off paper. Roll chocolate coating
around candy roll
and slice in pieces.
7
APRICOT COCONUT BALLS
1 1/2 cups (6 ounces) dried
2/3 cup Eagle Brand Condensed Milk
apricots, ground
(1/2 can or 7 1/2 ounces)
2 cups moist shredded coconut
Confectioners sugar
In a large sized mixing bowl, blend apricots and coconut.
Stir in Eagle
Brand Milk. Shape into small balls and roll in sugar.
Let stand in air
until firm.
CHOCOLATE PILLOWS
1 tablespoon margarine
2 tablespoons sugar
12 ounce package chocolate chips
1/2 cup peanut butter
6 ounce package chocolate chips
Junior Shredded Wheat Biscuits
In a double boiler, melt margarine and chocolate with
peanut butter.
Add sugar and blend well until dissolved. Remove from
fire, but continue
to use double boiler. Dip wheat biscuits into chocolate
and coat well.
Roll in chopped nuts or coconut.
FRUIT FUDGE
1 1/2 cups sugar
3/4 cup fruit (figs, candied cherries,
1 cup Maple Syrup
and apricots, cut in small pieces)
1 1/2 cups pure corn syrup
Chocolate for dipping
1/2 cup thick cream or 1/3 cup
milk and 1/4 cup butter
Stir sugar, syrups and cream until sugar is melted. Cover
and let boil
3 or 4 minutes. Uncover and let boil, stirring often
to soft ball stage
or 236° with your candy thermometer. Allow to cool.
Add fruit and beat
until thick. Turn into pans lined with wax paper. Cut
in squares and
cover with dipping chocolate.
ENGLISH TOFFEE
1/2 pound butter
1 tablespoon vanilla
1 cup sugar
3 tablespoons water
In a heavy pan, cook over direct heat, stirring constantly.
After it
comes to a full boil, time it exactly 10 minutes. Pour
into buttered tins
and put five small Hershey chocolate candy bars on top
of hot candy.
As the candy melts, spread out evenly over toffee.
8
PEANUT CLUSTERS
2 cups sugar
1 heaping tablespoon butter
1 tablespoon cocoa
1 cup salted peanuts
1/2 cup sweet milk
1 teaspoon vanilla
Combine sugar, cocoa and sweet milk and boil six minutes
after boiling
point is reached. Add butter, peanuts and vanilla. Stir
well and drop on
wax paper.
CHOCOLATE COVERED PEANUTS
1 package chocolate pudding mix
1 1/2 cups salted peanuts
1 cup sugar
1 teaspoon vanilla
1/2 cup top milk
1 tablespoon butter
Cook pudding mix, sugar and milk four minutes and add
other ingredients.
Cool and beat until stiff enough to drop by teaspoon
on wax paper. (Mrs.
John Kinkaid, Lone Tree, Iowa)
UTAH CANDY FROM IOWA CITY
2 pounds powdered sugar
1 can Eagle Brand Condensed Milk
3 cups finely chopped pecans
1 cube butter, melted
1 cup coconut
A cube of butter can be as little as one-fourth pound
or as much as one-half
pound. After sifting powdered sugar, work all ingredients
together and
roll in small balls. Melt twelve ounces chocolate chips
with about 1/4 cup
melted paraffin and dip candy into this mixture for a
chocolate coating.
DIPPED CHOCOLATE CANDY
Boil one unopened can of Eagle Brand Condensed Milk in
a double boiler
(in water) for four hours. Cool in refrigerator for 24
hours. In top
of double boiler, melt one large plain Hershey Chocolate
bar, l large
package semi-sweet chocolate chips, one square inch of
paraffin and one
tablespoon vanilla. Spoon boiled milk into chocolate
and coat. (Alice
Thompson, Springville, Iowa)
9
IOWA CITY NOUGAT
2 cups sugar
2 egg whites
1 1/3 cups white Karo Syrup
3 ounces honey
1/2 cup water
Boil sugar, syrup and water to 285°, or to the soft
crack stage. Beat 2
egg whites. When eggs start standing up, add honey slowly,
by hand,
beating constantly until thick. Add almond extract or
nuts if desired.
PEANUT BRITTLE
2 cups granulated sugar
2 tablespoons butter
1 cup white Karo Syrup
1 teaspoon vanilla
1/2 cup water
1 or 2 teaspoons baking soda
2 cups peanuts (raw or salted)
Cook sugar, syrup and water to crack stage or 290°
on candy thermometer.
Add peanuts and cook until golden brown. Peanuts may
be added when
candy reaches 238° or softball stage then cooked
on to crack stage. Remove
from heat. Add butter, vanilla and soda. Stir briskly
and pour out thin
on buttered cookie sheets. As it cools, pick up sheet
of candy and crack
into pieces with a silver knife handle.
CHOCOLATE PEANUT BRITTLE
2 cups sugar
6 ounces semi-sweet chocolate chips
1 cup light corn syrup
2 tablespoons butter
1/2 cup water
1 teaspoon vanilla
1 teaspoon salt
1 1/2 cups salted peanuts
Combine sugar, syrup, water and salt and boil to hard
crack stage (300°)
without stirring. Remove from heat and quickly stir in
chocolate chips,
butter vanilla and peanuts. Pour quickly onto buttered
cookie sheet. When
cool, break into pieces. (Mrs. E. W. Hovorka, Cedar Rapids,
Iowa)
10
CALIFORNIA FUDGE
3 ounces cream cheese
4 cups powdered sugar
1 teaspoon grated lemon peel
1/2 cup chopped walnuts
1 tablespoon lemon juice
Cream cheese till soft. Add lemon peel and juice gradually.
Blend well.
Add sugar gradually. Stir in nuts. Press into a greased
9 by 5 inch pan
and chill till firm. Makes 18 large pieces.
CREAM CHEESE CANDY
2 ounces cream cheese
1/4 teaspoon flavoring
2 tablespoons margarine or
coloring as needed
shortening
1 2/3 cups powdered sugar
Cream cheese and margarine, adding flavoring and coloring.
Knead sugar
into creamed mixture. Form into small balls, roll in
sugar and press into
molds.
ANOTHER CREAM CHEESE CANDY
3 ounces cream cheese
pinch Of Salt
1/2 stick butter or margarine
1/2 teaspoon vanilla
3 tablespoons cream or evapo-
2 to 3 cups powdered sugar
rated milk
Bring cream cheese and butter or margarine to room temperature
and
cream together. Add cream or evaporated milk, salt and
vanilla. Cream
until fluffy. Add powdered sugar and drop by teaspoons
on wax paper.
Store in refrigerator. This may be divided into small
batches and flavored
or colored differently.
BUTTERSCOTCH CANDY
2 cups sugar
2 tablespoons water
1/4 cup light corn syrup
2 tablespoons vinegar
1/2 cup butter
Combine all ingredients in a heavy two-quart saucepan.
Stir and cook
over medium heat until sugar is dissolved. Reduce heat
and cook at
medium boil, stirring as needed to control foaming. If
sugar crystals form
on side of pan, wipe off. Cook to hard crack stage (300°).
Remove from
heat and let stand one minute. Butter two sheets of aluminum
foil on
a cookie sheet or butter the inside of muffin tins. Drop
by teaspoons
on foil about 1/2 inch apart. If candy thickens so it
won't drop, set in
hot water to thin. If candy sticks in muffin tins, set
in hot water and
work loose with a knife. Makes 6 dozen patties or 1 1/2
pounds candy.
11
BUTTERMILK CANDY
2 cups sugar
1 teaspoon butter
1 cup buttermilk
Stir until dissolved and then cook slowly till it forms
a soft ball in cold
water. Let cool awhile and beat up well. Add 1/2 cup
nut meats. (Mrs.
Cecil Long, Garrison, Iowa)
TAFFY
3 cups sugar
1 package unflavored gelatin
1 cup white Karo Syrup
1/4 cup cold water
1 scant cup cream
1/4 cup shaved paraffin
Cook sugar, syrup and cream stirring while cooking, until
a firm ball
forms in cold water but not a hard ball. Dissolve gelatin
in cold water.
Add paraffin to cooked mixture and cook a little longer.
Then add gelatin
and cook until it is hard and cracks against the cup
when tested in cold
water. Then add 1 tablespoon vinegar and pour into a
buttered shallow
pan. Let stand until it begins to harden around the edges.
Do not stir
but keep the edges from getting too hard by pulling the
pan. Pull taffy
when cool enough to handle. Add vanilla and nuts if desired
when you
have pulled it awhile. Can add food coloring at this
time also if desired.
Pull until white. Break into pieces by hitting taffy
with a knife handle.
(Mrs. Clarence Scobee, Cedar Falls, Iowa)
CANDY REESE CUPS
1 stick margarine
1/2 teaspoon vanilla
1 box powdered sugar
1 large package chocolate chips
2 cups peanut butter
1/2 stick paraffin wax
Mix butter, sugar, peanut butter and vanilla. Roll into
small balls and
chill. Melt wax in one pan and chocolate chips in another.
Then combine
in one pan. Dip chilled peanut butter balls into wax
mixture. Lay out
on wax paper to set.
12
CATHEDRAL WINDOWS CANDY
2 tablespoons butter
1 cup powdered sugar
1 cup chocolate chips
3 cups colored miniature marshmallows
1 egg, beaten
2/3 cup finely chopped nuts
Melt butter, chocolate chips over low heat. Add sugar
to beaten egg.
Add slowly to melted chocolate mixture. Remove from heat
and fold in
marshmallows, stirring until well coated. Pour onto wax
paper and form
into 18 inch long logs. Spread nuts on wax paper and
roll log in nuts.
Refrigerate and slice off when ready to serve.
BERNA’S CANDY
Boil 1 cup white sugar and 1 cup Karo white syrup real
hard until it
cracks in cold water or reaches 300° on your candy
thermometer. Remove
from heat and add 1/4 teaspoon anise oil or other flavoring.
Pour into
a buttered 9 by 9 inch pan. When cool, crack into pieces
with a heavy
knife handle.
ROCK CANDY
Boil 4 cups sugar, 1 cup water and 1 cup white Karo syrup
to 300°
on candy thermometer and add red food coloring and oil
of peppermint
or green food coloring and oil of wintergreen or orange
food coloring
and oil of clove. Remove from heat and put in meat or
cake pan lined
with powdered sugar forming troughs. Pour hot liquid
into troughs. Cut
into pieces with scissors as it cools.
BOURBON BALLS
3 cups vanilla wafer crumbs
1 cup powdered sugar
1 1/2 cups chopped nuts
3 tablespoons white Karo syrup
5 tablespoons bourbon
Combine ingredients. Roll in small balls and dip in powdered
sugar. Makes
50 to 60 balls. Do not bake. Store in air tight containers.
13
CHERRY NUT BALLS
2 cups vanilla wafer crumbs
1/2 cup chopped maraschino cherries
1/3 cup sugar
1 cup chopped nuts
1/8 teaspoon salt
1 teaspoon lemon juice
1/2 teaspoon cinnamon
2/3 cup sweetened condensed milk
Form into balls. Roll balls in powdered sugar. Makes about three dozen balls.
CORN FLAKE WREATH
In the top of a double boiler, put 30 marshmallows and
a stick of butter.
Melt. Remove from heat and add 1 teaspoon vanilla, 1/2
teaspoon green
food coloring and 3 1/2 cups corn flakes. Mix well. Butter
hands and shape
into balls. With your finger, put a hole in the middle.
Place on wax paper
and decorate with red hot candies or candy cherries.
UNBAKED COOKIES
2 tablespoons butter
1 cup coconut
1/3 cup evaporated milk
1/2 cup nutmeats
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 cups corn flakes
Bring butter, evaporated milk and sugar to boil, stirring
constantly. Boil
two minutes and continue to stir. Remove from heat and
add remaining
ingredients. Drop on Wax paper.
UNBAKED PEANUT BUTTER COOKIES
2 cups white sugar
1/2 cup peanut butter
4 tablespoons cocoa
1 teaspoon vanilla
1/2 cup milk
3 cups quick cooking oatmeal
1/2 cup butter
Bring white sugar, cocoa, milk and butter to boil. Boil
1 minute. Add
remaining ingredients. Drop on wax paper to set.
14
UNBAKED BUTTERSCOTCH COOKIES
2 cups sugar
1 regular size package instant
3/4 cup butter or margarine
butterscotch pudding mix
6 ounces evaporated milk
3 1/2 cups quick cooking rolled oats
Bring sugar, butter or margarine and evaporated milk to
a boil in a large
saucepan, stirring frequently. Remove from heat and add
remaining ingre-
dients. Mix thoroughly. Let cool 15 minutes and then
drop on wax paper
to set.
CHOW MEIN COOKIES
12 ounces chocolate chips
8 ounces coconut
12 ounces butterscotch chips
3 ounces chow mein noodles
1 cup chopped nutmeats
Melt chips in double boiler. Add nutmeats, coconut and
chow mein noodles.
This makes a very thick mixture, but noodles will stir
in. Drop by teaspoons
on wax paper and refrigerate for several hours. Makes
60 pieces. (Mrs.
Wayne VanAuken, Ely, Iowa)
UNBAKED CHOCOLATE ALMOND COOKIES
8 ounce package Philadelphia
1/2 teaspoon almond flavoring
Cream Cheese
dash of salt
1 ounce semi-sweet chocolate,
3 cups powdered sugar
melted
2 1/4 cups quick rolled oats
Mix Cream Cheese with other ingredients. Make into small
balls. Roll
in shredded coconut or crushed walnuts.
HEAVENLY HASH
1 pound milk chocolate
2 1/2 cups miniature marshmallows
1 cup coarsely broken nuts
Partly melt chocolate over heat. Remove and beat until
smooth. Stir in
nuts and marshmallows. Drop by spoonfuls on tray lined
with wax paper.
15
BUTTERSCOTCH DAINTY COOKIES
1/2 cup evaporated milk
6 ounce package butterscotch chips
3/4 cup sugar
2 cups Grapenut flakes
2 tablespoons butter or mar-
1 1/4 cups cut-up flake coconut
garine
3/4 cup broken nutmeats
1 teaspoon vanilla
Cook evaporated milk, sugar and butter or margarine over
medium heat
until it starts to boil and gets bubbly all over the
top. Start time, boil
and stir for 2 minutes more. Remove from heat and add
vanilla and
butterscotch chips and stir until melted. Sometimes it's
necessary to return
to heat. Measure Grapenut flakes and crush slightly.
Combine Grapenut
flakes with coconut and nutmeats. Pour syrup over this
mixture and stir
until all is coated. Drop by teaspoons on wax paper.
Let set. Makes 24
pieces.
NO BAKE CHOCKIES
2 cups sugar
3 tablespoons cocoa
1/2 cup margarine
1/4 teaspoon vanilla
1/2 cup milk
3 cups quick cooking oats
Boil sugar, margarine, milk and cocoa for 1 1/2 minutes.
Remove from stove
and add vanilla to taste (could be more than 1/4 teaspoon).
Add chopped
nuts as an optional ingredient and the oats. Mix well
and drop by teaspoons
on wax paper and let cool. (Doris Johnson, Vinton, Iowa)
THREE LAYER NO BAKE COOKIES
1/2 cup butter
2 cups finely crushed graham
1/4 cup sugar
crackers
1/4 cup cocoa
1 cup flaked coconut
1 teaspoon vanilla
1/2 cup chopped nuts
1 egg, slightly beaten
Place butter, sugar, cocoa and vanilla in top of double
boiler and cook
until blended, then add egg and cook 5 minutes longer,
stirring constantly.
Add crumbs, coconut, nuts and press into buttered 9-inch
square pan.
1/2 cup butter
2 teaspoons instant vanilla pudding
3 tablespoons milk
mix
2 cups powdered sugar
Cream butter until light and fluffy. Mix milk and pudding
mix, add to
butter and mix well. Add sugar gradually and beat until
smooth. Spread
out on first layer and let stand until firm.
Melt 3/4 cup chocolate chips and 1 tablespoon butter in
top of double
boiler. Spread over second layer. Cut into small bars
and store in refrigerator.
(Mrs. Wilford Conner, Sigourney, Iowa)
16
FRUIT DROPS
1 cup butter
1/2 teaspoon nutmeg
1 cup brown sugar
1/4 teaspoon cloves
1 teaspoon vanilla
3 cups flour
1 teaspoon almond or walnut
2 eggs
flavoring
1 cup finely chopped candied
1 teaspoon soda
fruits
1 teaspoon salt
1 cup chopped nuts
1 teaspoon cinnamon
Cream butter and sugars. Add vanilla and eggs. Stir in
sifted dry ingredients.
Will be somewhat stiff, but keep stirring until smooth.
just before dropping
onto cookie sheet by teaspoons, stir in fruits and nuts.
Bake for 8 to 10
minutes at 350°.
FROZEN CANDIED FRUIT COOKIES
1 cup butter or margarine
1/4 teaspoon cream of tartar
1 cup sifted confectioner's
1/2 cup chopped pecans
sugar
1/2 cup candied fruit or citron,
1 egg
chopped
2 1/2 cups flour
1 cup whole candied cherries
Cream butter and sugar together, beat in the egg. Sift
in
dry ingredients. Blend in pecans, fruit and cherries.
Form in rolls
1 1/2 inches in diameter. Wrap in Saran Wrap and freeze.
Heat oven to
375°. Slice frozen rolls very thinly. Place on greased
baking sheet. Bake
6 to 8 minutes. Makes about 10 dozen. Any kind of candied
fruits can
be used. (Violet Williams, Bloomington, Illinois)
17
PFEFFERNUESSE FRUIT CAKE COOKIES
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 cup shortening
1/2 cup candied cherries,
1/2 cup dark corn syrup
1/2 cup raisins
1/2 cup coffee
1/2 cup dates
3 1/4 cup flour
1/2 cup walnuts
1/2 teaspoon cinnamon
2 unbeaten eggs
1 1/2 teaspoons baking soda
1/2 teaspoon anise extract
1/4 teaspoon salt
1 teaspoon anise seed
Combine sugar, shortening, dark corn syrup and coffee
in a sauce pan
and simmer five minutes. Cool. Sift flour, cinnamon,
soda, salt and nutmeg
together. Grind cherries, raisins, dates and walnuts.
Mix the ground ingre-
dients into the sifted dry ingredients. Add the eggs
and then the sugar
mixture. Stir well. Chill 4 hours or overnight. Shape
into balls with well
floured hands. Bake on greased cookie sheet at 350°
for 15 to 18 minutes.
Dip warm cookies in a glaze made of 1/2 cup water, 1/4
teaspoon cream
of tartar, and one cup of sugar boiled till clear. Cool
and add 1/2 cup
powdered sugar. Cool cookies after dipped in glaze. Store
in tight con-
tainer. (Elaine Loetz, Williamsburg, Iowa)
ORANGEDOODLE COOKIES
3/4 cup white sugar
pinch of salt
1/3 cup margarine
grated rind of one orange
1 egg
2 tablespoons orange juice
1 1/3 cup flour
1 tablespoon vanilla
1 teaspoon cream of tartar
1/4 teaspoon lemon extract
1/2 teaspoon baking soda
2 drops maple flavoring
Cream sugar, shortening and add egg, orange juice, rind,
flavoring. Sift
together flour, soda, cream of tartar, and salt. Mix
well. Form into small
balls. Put on ungreased cookie sheet. Dip the bottom
of a tumbler in
granulated sugar. Flatten cookie with bottom of sugar
coated tumbler.
Bake until a golden brown in a 350° oven. (Mrs. Mayme
Fett, Monona,
Iowa)
18
DATE COOKIES
1 stick butter
2 cups sifted flour
1 egg
1/2 cup white sugar
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup brown sugar
Cream butter and sugar and add beaten egg. Mix and sift
dry ingredients
and add to butter and sugar. Mix well. Chill. Place on
floured board and
roll 1/4 inch thick. Spread with filling and roll like
a jelly roll. Wrap in
wax paper and chill in the refrigerator. Slice and bake
at 400° about
12 minutes. Make date filling as follows:
1 package dates, chopped
1 cup nuts chopped
1/4 cup sugar
1/3 cup water
Add water and sugar to dates. Cook five minutes. Remove
from heat.
Add nuts and let cool before spreading. (An Open Line
Listener, Milled-
geville, Illinois)
FIG NEWTONS
1 cup honey
6 1/2 cups flour
1 cup sugar
1 teaspoon soda
1 cup shortening
2 eggs
juice and rind of half lemon
1 teaspoon salt
2 teaspoons baking powder
Cream shortening, honey and sugar. Add beaten eggs, lemon
juice and
rind. Blend in the flour which has been sifted three
times with baking
powder, soda and salt. Roll dough quite thin. Cut in
strips about six inches
long and three inches wide. Put filling in center of
the strips and lap
sides over. Bake these strips 15 minutes at 400°.
Cool and cut to desired
size. To make the filling:
4 cups ground figs
juice of 1/2 orange
1 cup honey
1/2 cup water
juice of 1/2 lemon
Combine ingredients and cook twenty minutes, stirring
constantly. Cool
before using. Will make fig bars like you buy commercially.
(Mrs. Harold
Wheeler, Macomb, Illinois)
19
SUGAR COATED BANANA DROPS
Mix 1/2 cup granulated sugar 1 1/2 cups whole bran and
1/2 teaspoon cinnamon
in a deep dish and set aside.
1 cup granulated sugar
1 cup mashed bananas (3 bananas)
1/2 cup shortening (1/4 butter)
2 1/2 cups sifted flour
2 eggs
3 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
Combine sugar, shortening and butter. Add eggs and vanilla.
Beat with
beater until smooth. Add mashed bananas and sifted dry
ingredients all
at once. Stir to make a soft dough. Drop teaspoon of
dough in coating.
Roll and shape into a round shape. Lay on greased cookie
sheet about
two inches apart. Bake at 400° for 10 minutes. (Mrs.
Andrew Nielsen,
Central City, Iowa)
FROSTY APPLE BITES
2 cups flour, sifted
1 unbeaten egg
1/2 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
1 cup walnuts, chopped
1/4 teaspoon nutmeg
1 cup pared apples, chopped
1/4 cup butter
1/2 cup Nestle's Semi-Sweet Choco-
1 cup brown sugar, packed
late Morsels
Sift flour, soda, salt and nutmeg together. Cream butter
and gradually
add brown sugar and cream real well. Mix dry ingredients
into creamed
ingredients along with nuts, apples and chocolate morsels.
Drop by tea-
spoons onto lightly greased cookie sheet. Bake at 375°
for 12 to 15 minutes.
Frost while still warm with a frosting made of 2 cups
sifted powdered
sugar, 3 tablespoons melted butter, 1 teaspoon cinnamon
and 2 or 3
tablespoons evaporated milk, mixed to spreading consistency.
(Mrs. James
Atwood, Waterloo, Iowa)
APPLE COOKIES
Cream 1/2 cup lard with 1 1/2 cups sugar. Add 1 egg and
beat well.
Sift together 2 cups flour, 1 teaspoon soda, 1 teaspoon
cinnamon, 1 tea-
spoon cloves, 1/2 teaspoon nutmeg and 1/2 teaspoon salt.
Add sifted dry
ingredients along with 1/4 cup milk. Mix in 1 cup finely
chopped un-
peeled apples and 1 cup raisins. Add 1/2 cup nuts if
desired. Bake at
375° for 11 to 14 minutes. Frost with a plain frosting
if desired. (Mrs.
Robert Wilson, Blairstown, Iowa)
20
CARROT COOKIES
1 cup shortening
2 teaspoons baking powder
3/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 teaspoon lemon extract
1 cup cooked mashed carrots
dash of salt
2 cups flour
Cream shortening and sugar. Add egg, carrots and sifted
flour with baking
powder and salt added. Then flavoring and drop by small
teaspoon on
oiled baking sheet. Frost while warm with icing made
of the juice of
one orange, 1/2 tablespoon orange peel and powdered sugar
needed for
desired thickness. (Beeva M. Yonke, Prairie DuChien,
Wisconsin)
PUMPKIN COOKIES
1/4 cup shortening
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/8 teaspoon ginger
1 egg
1/4 teaspoon nutmeg .
1 cup flour
1/2 cup cooked pumpkin
2 teaspoons baking powder
1/2 cup raisins
1/2 teaspoon salt
1/2 cup chopped nuts
Cream shortening and sugar until light. Add egg and beat
well. Sift dry
ingredients and add to creamed mixture with the pumpkin.
Mix well and
add raisins and nuts. Drop from a teaspoon onto greased
baking sheet.
Bake in a 375° oven for 15 minutes. Makes about 2
dozen medium sized
cookies. (Mrs. Virgil Minor, Ely, Iowa)
PINEAPPLE SPICE COOKIES
1 3/4 cups quick cooking rolled
1 teaspoon each of cinnamon
oats
and cloves
1 1/2 cups sifted flour
3/4 cup shortening
1 cup sugar
1 egg
1 teaspoon salt
8 1/2 ounce can crushed pineapple
1/2 teaspoon soda
1/2 cup seedless raisins
1 cup chopped walnuts
Spread oats on cookie sheet and toast in moderately hot
oven (375°) until
light brown 5 to 8 minutes. Re-sift flour with sugar,
salt, soda and spices.
With pastry blender or with finger tips blend shortening
into dry mixture
until crumbly. Stir in lightly beaten egg, well drained
pineapple, raisins,
oats and walnuts. Drop by teaspoons onto ungreased baking
sheet. Bake
in moderately hot oven (375°) for 15 minutes. Makes
about 5 1/2 dozen
cookies. (Mrs. George Voyeler, Central City, Iowa)
21
PINEAPPLE COOKIES
1 cup shortening
1 teaspoon vanilla
1 cup brown sugar
1 cup nuts, optional
1 cup white sugar
4 cups flour
2 well beaten eggs
1/2 teaspoon soda
1 small can crushed pineapple,
1 1/2 teaspoon baking powder
drained (more if you like)
1/2 teaspoon salt
Cream shortening, brown sugar and white sugar. Add eggs,
pineapple,
vanilla and nuts. Mix and add flour, soda, baking powder
and salt, sifted
together. Mix well. Drop by teaspoons on greased cookie
sheet. Bake at
350° for 10 to 15 minutes. (Mrs. F. L. McCalley,
Alburnett, Iowa)
APPLE MACAROON
3 cups sliced apples
1/2 teaspoon salt
1 cup sugar
1/2 cup flour
1 egg
cinnamon to taste
2 level teaspoons baking powder
1/4 teaspoon salt
Put apples in well buttered pan and add 1/2 cup of the
sugar and sprinkle
with cinnamon. Cream the other 1/2 cup of sugar and 1/2
cup shortening
(you can use butter), add egg and beat well. Add flour,
baking powder
and salt. Drop from spoon on apple mixture. Bake at 375°
for 30 minutes.
(Mrs. James Casey, Tripoli, Iowa)
EASY MACAROON COOKIE
Soften one pint orange sherbert and mix into 1 box (18
1/2 ounce) white
cake mix. Add 1 to 2 tablespoons almond extract and 2
packages angel
flake coconut and mix. Drop on greased cookie sheet and
bake at 350°
for 10 to 13 minutes. Makes about 72 macaroons.
22
CHERRY NUT COOKIES
3/4 cup shortening
1/2 cup nuts, chopped
1 teaspoon vanilla
2 cups flour
1 cup brown sugar
1/2 teaspoon soda
1 egg
1/2 teaspoon salt
1/4 cup maraschino cherries,
1/2 teaspoon cream of tartar
chopped
Combine shortening, sugar and vanilla in bowl. Beat well.
Add nuts and
cherries and mix. Sift flour, soda, cream of tartar and
salt. Add about
half of this dry mixture to first mixture and mix well.
Add remaining
half and beat thoroughly. Knead with the hands and form
into two rolls.
Wrap in wax paper and chill. Slice 1/8 inch thick, and
bake on an ungreased
cookie sheet for 6 to 8 minutes at 400°. Watch closely
as they burn easily.
CHERRY WINKS
2 1/4 cups flour
3/4 cup shortening
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon soda
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
Combine shortening, sugar, eggs, vanilla and milk. Blend
in flour, baking
powder, soda and salt. Mix well. Add 1 cup each chopped
nuts and dates.
Add 1/2 cup maraschino cherries. Mix well. Roll in 2
1/2 cup crushed Corn
Flakes. Top with one-fourth of a maraschino cherry. Bake
on a greased
cookie sheet for 10 to 12 minutes at 375°. Makes
five dozen.
CRAZY FACE COOKIES
2 1/3 cups all-purpose flour
1 cup shortening
1 cup granulated sugar
2 eggs
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1 1/2 teaspoons soda
1 cup cut-up gumdrops
1 teaspoon salt
1/2 cup chopped nuts
Pour flour into mixing howl. Add all remaining ingredients
except gum-
drops and nuts. Mix with electric mixer at low speed
for 2 minutes. Stir
in gumdrops and nuts. Shape into 1 1/2 inch balls. Place
2 inches apart
on greased baking sheet. Flatten with bottom of glass.
Make faces with
additional cut-up gum drops. Bake at 350° for 15
minutes.
23
KRINKLES
3/4 cup shortening
1/4 teaspoon salt
1 cup brown sugar
2 teaspoons soda
1 egg
1/2 teaspoon cloves
4 tablespoons molasses
1 teaspoon ginger
2 1/2 cups flour
1 teaspoon cinnamon
Mix in order given, form into balls, roll in sugar and
bake in moderate
oven (350° to 375°) for 8 to 10 minutes. (Mrs.
Tom Hurley, Cedar Rapids,
Iowa
APPLE BUTTER DROP COOKIES
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon baking powder
1 cup apple butter
1/2 teaspoon vanilla
1 teaspoon soda
1/2 cup nuts
1/2 cup milk
1/2 cup maraschino cherries
2 1/4 cups flour
Cream sugar and shortening and add apple butter and soda.
Add flour,
baking powder and salt, alternately with milk. Mix well.
Add vanilla,
nuts and cherries. Drop by teaspoons on ungreased cookie
sheet. Bake
at 350° for 10 to 12 minutes.
FILLED CHRISTMAS STOCKINGS
1 cup soft shortening
1/2 teaspoon red or green food
1/2 cup sifted confectioner's
coloring
sugar
2 1/4 cups sifted flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond flavoring
Cream shortening, sugar, flavorings, and food coloring.
Blend in flour
and salt. If dough seems too dry, add a few drops of
cream. Chill one
hour. Pat one level tablespoon dough into an oblong shape
about 3 by
1 1/2 inches. Place surprise fillings made of two chocolate
pieces, one piece
of cherry and two pieces of nut. Mold dough around the
filling into a
three inch roll. Place on ungreased baking sheet, turning
up the end of
the roll for the foot of the stocking. Bake in a 400°
oven 10 to 12 minutes.
Cool. Frost top and toes with confectioner's sugar frosting.
24
TOFFEE COOKIES
1 stick butter
1 teaspoon vanilla
1 stick margarine
1 cup flour
1 cup brown sugar
6 plain Hershey Chocolate Bars
1 egg yolk
Cream brown sugar with butter and margarine. Add egg yolk,
vanilla
and flour. Beat until smooth. Spread out thin on 12 by
18 inch cookie
sheet. Bake at 325° for 20 minutes. While still hot,
break Hershey bars
on top and spread around. Sprinkle quickly with chopped
nuts. (Mrs. Robert
Schmid, Iowa City)
MOLASSES BUTTERBALLS
Cream 1 cup butter or margarine with 1/4 cup molasses.
Sift in 2 cups
sifted flour and 1/2 teaspoon salt. Add 2 cups walnut,
chopped fine or
ground. Blend well and shape dough into small balls,
approximately one
inch in diameter. Place on greased baking sheet and bake
in 350° oven
25 minutes or until lightly brown. Roll in powdered sugar
while warm.
Makes four dozen. (Mrs. Walter Mau, Waterloo, Iowa)
SOFT MOLASSES COOKIES
2 sticks butter
1/2 teaspoon ginger
1/2 cup sugar
1/4 teaspoon mace
1 cup molasses
1/2 teaspoon salt
2 beaten eggs
4 cups flour
1 teaspoon cinnamon
1 teaspoon soda
Heat molasses to boiling. Pour over broken up sticks of
butter and
sugar. Add the beaten eggs, then the spices and salt.
Stir soda into
1 cup of the flour and add to mixture, then add the other
three cups.
Blend and stir well after each ingredient. Let stand
1 hour. Place on
floured board and roll 1/8 inch thick. Sprinkle with
sugar and roll lightly
with pin. Cut cookies and place on ungreased sheet. Bake
at 250° for
12 to 15 minutes. Makes four dozen. (Mrs. J. E. Torrance,
Marengo, Illinois)
25
MOLASSES CRINKLES
3/4 cup shortening
2 teaspoons soda
1 cup brown sugar
1 teaspoon cinnamon
1 beaten egg
1 teaspoon ginger
1/4 cup light molasses
1/2 teaspoon cloves
2 1/4 cups enriched flour
1/4 cup white sugar
1/4 teaspoon salt
Cream shortening and sugar thoroughly. Add egg and molasses
and beat
well. Add sifted dry ingredients and mix well. Chill
thoroughly or overnight.
Shape in balls the size of walnuts and dip one side in
white sugar. Place
sugared side up on ungreased cookie sheet 2 or 3 inches
apart. Bake in
moderate oven (350°) for 15 minutes. Makes about
3 dozen big cookies.
(Mrs. Julian Grinna, Decorah, Iowa)
PEANUT MOLASSES COOKIES
1/4 cup shortening
2 tablespoons milk
1/4 cup brown sugar
1 cup sifted flour
1/2 cup molasses
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon soda
1 egg, unbeaten
1 cup chopped uncooked prunes
Cream shortening, brown sugar, molasses, peanut butter
and vanilla to-
gether. Add egg and milk. Sift flour, salt, baking powder
and soda together
and add to creamed mixture. Add prunes or dates. Drop
by spoonfuls
on lightly greased cookie sheet. Bake at 375° 10
to 15 minutes. (Mrs.
Walter Mau, Waterloo, Iowa)
SALTED PEANUT COOKIES
Cream 1 cup shortening with 1 cup brown sugar. Stir in
2 whole eggs.
Combine 2 cups quick cooking oatmeal, 2 cups corn flakes,
1 cup unsifted
flour, 1 teaspoon soda, 1 teaspoon baking powder and
add to creamed
mixture. Then work in 1 cup red-skinned peanuts. Drop
by teaspoon onto
ungreased cookie sheet. Bake at 10 minutes or until done
at 375° (Mrs.
Adolph Kovarik, Chelsea, Iowa)
26
PEANUT OATMEAL COOKIES
1 cup shortening
1 1/2 cups flour
1 1/4 cup sugar
1 teaspoon soda
2 eggs
1/2 cup shelled pecans
2 tablespoons hot water
2 cups oatmeal
1 teaspoon vanilla
Mix and drop onto heavy foil. Bake for 15 minutes at 375°.
OATMEAL DROPS
1 cup raisins
1 teaspoon soda
1/2 cup water
1 teaspoon salt
1 cup shortening
1 teaspoon cinnamon, optional
1 cup sugar
1/2 cup chopped nuts
2 eggs
2 cups quick oatmeal
2 cups sifted flour
Cook raisins in water until soft. Save 5 tablespoons raisin
water. Cream
shortening and sugar. Beat in eggs. Mix soda and salt
and flour. Add
alternately with raisin water. Add raisins, nuts and
oatmeal. Drop dough
from teaspoon on greased cookie sheet. Bake at 375°
about 10 minutes
or until lightly browned. (Mrs. Harold Beeler, Bellevue,
Iowa)
BANANA OATMEAL COOKIES
1 1/2 cups sifted flour
1 egg, well beaten
1 cup sugar
1 cup mashed ripe bananas
1/2 teaspoon soda
1 3/4 cup rolled oats
1 teaspoon salt
1/2 cup chopped nuts or raisins
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 cup lard
Sift flour, sugar, soda, salt and spices into mixer bowl.
Add lard, beaten
egg and mashed bananas and mix thoroughly. Stir in rolled
oats and nuts
or raisins. Drop by teaspoons on greased baking sheet
and bake about
15 minutes at 375°. (Janice Taylor, Central City,
Iowa)
27
PRIDE OF IOWA COOKIES
1 cup brown sugar, packed
1 teaspoon baking powder
1 cup white sugar
1 cup shredded coconut
1 cup shortening
3 cups quick rolled oats
2 beaten eggs
1/2 cup chopped nuts
2 cups flour
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
Cream shortening well, and blend in sugars and eggs. Sift
dry ingredients
all together and add to first mixture. Stir in the vanilla,
coconut, oats
and nuts. Mix well. Drop from a teaspoon or form into
balls the size
of walnuts, onto greased baking sheet. Flatten each ball
with the bottom
of a glass which has been dipped in water. Bake about
7 minutes in a
375° oven. Makes about 7 dozen. (Mrs. Daryle Fox,
Fayette, Iowa)
OATMEAL CRINKLES
1 1/2 cups sifted flour
2 cups brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon soda
3 cups quick oatmeal
1 cup shortening
Sift flour, soda, salt and baking powder together. Cream
shortening. Add
brown sugar and continue to cream. Add eggs and vanilla
and continue
to beat well. Add sifted dry ingredients and the oatmeal.
Chill dough.
Form into balls the size of a walnut and roll in powdered
sugar until
heavily coated. Place 2 inches apart on a greased cookie
sheet. Put a
pecan half on top of each cookie. Bake in a pre-heated
oven at 375°
for 8 to 10 minutes. Chocolate chips may be added or
one of the following
options: coconut; butterscotch chips; chopped dates or
raisins; or candied
fruit or gumdrops cut into small pieces. (Mrs. B. Kraus,
Cedar Rapids,
Iowa)
28
PECAN CRISPS
1 1/2 cup flour
1 egg, separated
1 cup sugar
3 tablespoons milk
3/4 teaspoon salt
1 teaspoon vanilla
1/2 cup soft shortening
1 cup pecans, chopped
Mix as usual for cookies, form into small balls. Place
on ungreased cookie
sheet, press out thin with a greased glass dipped in
sugar. Brush with
slightly beaten egg whites. Bake at 375° until done.
ANGEL COOKIES
6 teaspoons shortening or soft
dash of salt
butter
1/4 cup flour
3 teaspoons sugar
1/8 teaspoon baking soda
3 teaspoons brown sugar
1/8 teaspoon cream of tartar
Cream shortening or butter, sugar, brown sugar and salt.
Add flour, baking
soda, and cream of tartar. Mix well and shape into one-inch
balls. Place
2 or 3 in greased pan. Press down with a fork. Bake 5
minutes at 350°.
Makes 10 to 12 cookies.
HONEY DROPS
1 cup brown sugar
3 3/4 cups flour
1 cup honey
1 teaspoon soda
2/3 cup Wesson Oil
1 teaspoon salt
3 eggs
1 tablespoon vanilla
1 cup sour cream
1 large bag chocolate chips
Nuts are an optional ingredient. Drop on greased sheet
and bake for 10
to 12 minutes at 375°. (Mrs. Morris Joines, Manly,
Iowa)
HONEY SPICE DROP COOKIES
1 cup butter
1 tablespoon ginger
1 egg
1 cup nutmeats
1 cup honey
4 cups flour
2 teaspoons soda
1 cup sugar
Cream butter and sugar. Add honey and beaten eggs. Drop
by teaspoons
on greased baking tin. Bake in moderate oven. (No time
or temperature
given)
29
HONEY PEANUT BUTTER COOKIES
1/2 cup shortening
1/2 cup peanut butter
1/2 cup honey
1/2 teaspoon salt
1/2 cup brown sugar
1 1/4 cups flour
1 egg
1/2 teaspoon soda
Cream shortening, honey and sugar together until light
and fluffy. Add
well beaten egg, peanut butter and salt. Stir in flour
and soda sifted together
and mix well. Form into a small ball of dough. Put on
a greased cookie
sheet and press slightly with fork. Bake at 350°
for 12 to 15 minutes.
BROWN SUGAR COOKIES
2 cups brown sugar
2 teaspoons soda
2 eggs
2 teaspoons cream of tartar
3 cups flour
vanilla to taste
1 cup butter or lard
Mix together. Make into little balls with less than 1
teaspoon dough. Mash
out on greased cookie sheet. Bake at 350° till done.
SUGAR COOKIES
1/2 cup shortening
2 tablespoons milk
1/2 teaspoon salt
2 cups sifted flour
1/2 teaspoon nutmeg
1 teaspoon baking powder
1 cup sugar
1/2 teaspoon soda
2 eggs, well beaten
1 teaspoon vanilla
Cream shortening and sugar until fluffy. Add eggs and
vanilla. Sift the
dry ingredients and add alternately with milk to the
above mixture. Drop
on greased cookie sheet by teaspoonfuls. Bake in a 350°
oven only till
lightly brown. These will taste like a rolled sugar cookie,
but they are
not to be rolled out. Vegetable shortening, margarine
or butter can be
used. (Mrs. Lloyd Schaffner, Ladora, Iowa)
30
SUGAR COOKIES
1 1/2 cups sugar
1 teaspoon soda
1 cup shortening (half lard
1/4 teaspoon salt
and half vegetable shorten-
1 large teaspoon baking powder
ing)
1 tablespoon vanilla
2 eggs
5 cups flour (just enough to make a
1 cup commercial sour cream
dough to be rolled and cut)
Cream sugar and shortening and eggs. Add soda to sour
cream and mix
into batter. Add remaining ingredients and mix well.
Chill if desired. Roll
to about 1/4 inch thickness and cut into desired shapes.
Bake at 350° on
an ungreased cookie sheet, until lightly browned. They
will raise and be
quite soft. Can be iced with a powdered sugar icing.
Add a little food
coloring if colored cookies are desired. (Mrs. Clarence
Robinson, Plainfleld,
Iowa)
SUGAR COOKIES
1 cup butter
3 1/2 cups flour
1 1/2 cups sugar
2 teaspoons cream of tartar
3 eggs
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
Cream butter and sugar. Add eggs, one at a time, beating
after each one.
Add vanilla. Sift dry ingredients together and add gradually
to creamed
mixture. Chill dough in refrigerator overnight. Roll
on well-floured surface
1/8 to 1/4 inch thick. Cut to desired shapes. Bake on
ungreased cookie sheet
at 375° for 6 to 8 minutes. Lemon extract can be
added for an additional
flavor. (Mrs. Wanda Valley, Cedar Rapids, Iowa)
CRISP SUGAR COOKIES
1/2 cup margarine
1/2 cup powdered sugar
1/4 cup peanut butter
1 egg
1/2 cup white sugar
2 1/4 cups flour
1 teaspoon vanilla
1 teaspoon soda
1/4 cup shortening
3/4 teaspoon cream of tartar
Mix first seven ingredients well and add last three to
that. Form in
balls. Roll in white sugar. Flatten slightly. Bake on
greased and
floured cookie sheets at 375° for about 12 minutes.
Makes about 4 1/2 dozen
cookies. May be decorated with a nutmeat or an M &
M candy. (Mrs.
Lucille Wittig, Souix City, Iowa)
31
DELICATE WHITE SUGAR COOKIE
1 cup powdered sugar
1/2 teaspoon soda
1 cup shortening (part margarine)
1/2 teaspoon cream of tartar
1 egg beaten
1/2 teaspoon salt
2 cups flour, minus 2 tablespoons
1 teaspoon vanilla
Chill at least an hour. Roll in balls and press down with
bottom of glass
dipped in white sugar. (Lightly grease bottom of glass
if sugar won't
stick). Bake on lightly greased cookie sheet 8 to 10
minutes at 350°. Do
not brown.
RAISIN PETAL SUGAR COOKIES
1 cup raisins
1 egg
2/3 cup butter or margarine
1 tablespoon half and half
3/4 cup sugar
2 cups sifted flour
1 teaspoon orange peel
1 1/2 teaspoons baking powder
1/2 teaspoon lemon peel
1 teaspoon salt
2 teaspoons vanilla
Chop raisins. Blend butter and sugar and peels until very
light. Beat in
vanilla, eggs and half and half. Add raisins. Mix sifted
flour, baking powder
and salt. Chill 2 hours after combining all ingredients.
Roll in small amounts
on well floured board to 1/8 inch thickness. Cut with
Petal or other fancy
shaped cutter. Bake on greased sheets at 375° for
8 to 10 minutes until
light brown. Cool well and decorate with any frosting
and raisins. Makes
3 dozen 2 1/2 inch cookies. (Mrs. Orrin Gleason, Marengo,
Iowa)
EARLY MORNING COOKIES
2 cups brown sugar
4 cups flour
1 cup shortening
1 teaspoon soda
2 large eggs
1 teaspoon cream of tartar
1 teaspoon vanilla
Cream brown sugar and shortening. Add eggs and vanilla
and beat. Sift
flour, soda and cream of tartar together and add. Make
into a roll, wrap
in oil paper or foil. Let stand in refrigerator overnight.
Slice and bake
at 375° until light brown. If dough seems to be a
little dry and cracks,
add a little lemon juice.
32
ICE BOX COOKIES
2 cups brown sugar
1/2 pound melted butter or margarine
3 1/2 cups flour
2 beaten eggs
1 teaspoon cream of tartar
1 cup chopped nuts
1 teaspoon soda
Mix all together and roll in one long or two smaller rolls
in wax paper.
Place in refrigerator and let stand overnight. Cut in
thin slices and bake
12 minutes at 350° on greased cookie sheet.
ICE BOX COOKIES
1/2 cup shortening
1 teaspoon cinnamon
1/2 cup butter or margarine
1 teaspoon nutmeg
1 cup white sugar
1 teaspoon soda
1 cup brown sugar
1 cup chopped dates
2 eggs, beaten
1 cup nuts, chopped
1 teaspoon vanilla
3 1/2 cups sifted flour
Cream shortening and butter with sugar. Add eggs and
vanilla. Sift flour,
soda, cinnamon and nutmeg together. Add alternately with
the dates and
nuts. Form in two rolls and wrap in waxed paper. Let
stand in refrigerator
overnight or until ready to bake. Slice and bake in a
375° oven for 12
to 15 minutes. (Mrs. Louis Reiss, Ryan, Iowa)
SUPER SOFT COOKIES
1 cup shortening
1 teaspoon vanilla
1 cup brown sugar
4 cups sifted flour
1 cup white sugar
1 teaspoon soda
1 egg
1 teaspoon baking powder
2 cups fruit cocktail
1/2 teaspoon salt
1/2 cup coconut
1 teaspoon cinnamon
1 cup raisins
1 teaspoon cloves
Mix the entire ingredients in one large bowl. Mix well.
Drop on greased
cookie sheet. Bake at 375° for 15 to 20 minutes.
(Doris Johnson, Vinton,
Iowa)
33
SPRITZ (OR BUTTER COOKIES)
2 cups butter
1/2 teaspoon baking powder
1 1/2 cup sugar
1/2 teaspoon salt
3 eggs beaten
1/4 teaspoon soda
1/2 teaspoon almond extract or
4 1/2 cups sifted flour
vanilla
Cream butter and sugar until very light and fluffy. Add
beaten eggs and
flavoring. Sift dry ingredients together and add. Force
mixture through
a cookie press onto a cookie sheet. Bake in a moderate
oven (325-350°).
(Mrs. Ole Bakken, Decorah, Iowa)
DANISH KRINGLERS
1 stick margarine
1 pint cream
1 cup flour
4 cups flour
pinch of soda or baking powder
Cut margarine into the 1 cup flour. Add pinch of soda
or baking powder.
Stir in cream and 4 cups flour. Roll into strips 6 inches
wide and 1/4 inch
thick. Roll in sugar. Cut in strips 1/2 inch wide. Form
into bows. Dip
in sugar. Bake 10 to 15 minutes at 400° on ungreased
sheets.
SWEDISH YULE COOKIES
6 eggs separated
3/4 cup sugar
2 cups sifted flour
1 teaspoon lemon extract
1/2 teaspoon salt
3 tablespoons cream
3/4 cup shortening
Drop yolks one at a time into hot salt water and simmer
until hard cooked.
Sift flour and salt together. Add sugar to shortening
gradually, beating
until light and Huffy. Put cooked yolks through a sieve
and add to
creamed mixture along with lemon extract. Blend cream
alternately into
same mixture with dry ingredients. Beat well after each
addition. Roll
dough 1/8 inch thick and cut in different shapes appropriate
for the holidays.
Dough may be used in a cookie press or shaped into knots
by rolling small on
lightly floured board until about 6 inches in length
and tied in a loose knot.
Decorate cookies with colored sugar, candied fruit,
coconut and nuts. Bake in moderate oven (375°) until
edges show a delicate
brown. Allow 6 to 8 minutes for rolled or pressed cookies
and 10 to
12 minutes for knots.
34
KORBETTE (GREEK CHRISTMAS COOKIES)
1 pound butter or margarine
2 tablespoons orange juice
3/4 cup powdered sugar
1/2 teaspoon soda
1 egg yolk
4 1/2 to 6 cups flour
1 tablespoon bourbon
Melt butter and skim off white foam. Add egg yolk, bourbon
and orange
juice. Add sugar, need not be sifted. Add soda with flour
using as much
as needed to make a workable dough. Should be worked
with hands. Pinch
off small pieces, roll between palms to form a small
roll. Shape in crescents.
Place on ungreased cookie sheet in a 350° oven. Bake
until very light
brown. Roll in powdered sugar while still warm. Makes
about 6 dozen.
If these are placed in tightly covered tin, when cool,
they will keep several
weeks. (Mrs. Wilford Conner, Sigourney, Iowa)
FRENCH OR COFFEE COOKIES
2 cups brown sugar
pinch of cloves
3/4 cup shortening
1 teaspoon soda
2 eggs, well beaten
1 teaspoon baking powder
1 cup coffee (instant or left
pinch of salt
over)
1/2 cup sour cream
1 teaspoon cinnamon
1 cup raisins and nuts as you like
1/2 teaspoon nutmeg
3 cups flour
Cream shortening, and sugar and add eggs, cream, coffee
and all dry
ingredients with raisins or nuts. Drop by spoonfuls on
a greased cookie
sheet. Bake in moderate oven. Will stay moist as long
as one is left. (Mrs.
Robert L. Knight, Iowa City, Iowa)
CHOCOLATE CRINKLES
Melt a 6 ounce package (1 cup) chocolate chips in a 2
1/2 quart bowl
over hot (not boiling) water. Remove from water. Add
1/2 cup evaporated
milk, 1/2 cup sugar, 1/4 cup chunk-style peanut butter,
1 teaspoon vanilla,
and 1/2 teaspoon salt. Mix well. Stir in 1 1/2 cups fine
graham cracker crumbs.
Let cool about 20 minutes. Drop by rounded tablespoons,
2 inches apart,
on lightly greased sheets. Bake at 375° for 10 to
12 minutes. (Mrs. Arthur
J. Kent, Denver, Iowa)
35
CHOCOLATE CREAM DROPS
1/2 cup butter
2 ounce square baking chocolate
1/2 cup shortening or margarine
2 1/4 cups flour
3 ounce package cream cheese
1 1/2 teaspoon baking powder
1 1/2 cup sugar
1/2 teaspoon salt
1 egg
1/4 teaspoon soda
2 tablespoons milk
1/2 cup nuts
1 teaspoon vanilla
Melt chocolate and set aside to cool. Cream butter, cream
cheese and
shortening and add sugar. Add egg and milk and beat until
light and
fluffy. Sift dry ingredients and add gradually, mixing
each time an addition
is made to the bowl. Add the nuts, drop by spoonfuls
onto a cookie sheet
and flatten cookies. Bake at 350° for 12 to 15 minutes.
CHOCOLATE SUNDAE COOKIES
Sift 1 1/2 cups sifted flour, 1/2 teaspoon soda and 1/2
teaspoon salt together.
Set aside. Cream 2/3 cup firmly packed brown sugar gradually
with 1/2
cup shortening, creaming well. Blend in 1 unbeaten egg
and beat well.
Stir in half the dry ingredients. Add 1/4 cup maraschino
cherry juice and
2 tablespoons milk, then stir in remaining dry ingredients.
Mix well. Blend
in 2 squares melted unsweetened chocolate, 1/2 cup walnuts,
chopped and
1/4 cup chopped maraschino cherries. Drop by rounded
teaspoons onto
ungreased cookie sheet. Bake at 350° for 12 to 15
minutes. Meanwhile,
cut 18 marshmallows in half. Place cut-side down on hot
cookies. Cool
on rack. When cool frost with your favorite chocolate
frosting. Top with
nut half. (Mrs. Betty Langton, Palo, Iowa)
RUM COOKIES
Mix 1 pound brown sugar, 1/4 pint brown com syrup, 1 fresh
coconut,
grated, 2 cups flour, 1/2 teaspoon soda and 1 tablespoon
rum or rum
flavoring. Drop on greasy tin by teaspoon. Bake at 350°
until golden
brown. When slightly cool, loosen from tin. Makes 100.
36
CHOCOLATE CHIP CARTWHEELS
1 cup butter
2 teaspoons baking powder
2 cups packed brown sugar
3/4 teaspoon soda
2 eggs
1 teaspoon salt
1 tablespoon water
1 1/2 cups rolled oats
1 1/2 teaspoons grated orange
1 cup chocolate chips
rind
1/2 cup chopped walnuts
2 cups sifted flour
Cream butter and sugar together. Beat in eggs, one at
a time with water
and orange rind. Sift in flour, baking powder, soda and
salt. Mix until
blended. Stir in remaining ingredients. Drop by rounded
tablespoons on
a lightly greased cookie sheet and bake at 375° for
10 or 12 minutes.
MOIST CHOCOLATE CHIP COOKIES
2 cups brown sugar
1 teaspoon soda
1 cup white sugar
2 teaspoons salt
2 cups butter
2 large packages chocolate
5 eggs
chips (4 cups)
4 teaspoons vanilla
Nuts and coconut, optional
4 1/2 cups flour
Mix as usual and bake in a pre-heated 375° oven on
greased cookie sheets.
Leave in oven just until they are firm enough to move.
Let cool slightly
on sheet before moving. Keeps best in sealed container.
Makes 6 dozen
3-inch cookies.
BEAR TRACK COOKIES
2 1/3 cups all-purpose flour
1/2 cup Hershey's syrup
2 teaspoons baking powder
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 cup margarine
1/4 cup milk
2/3 cup sugar
Combine ingredients as in regular drop cookie recipe.
Drop by heaping
teaspoons on greased cookie sheet. Note that each cookie
will have a
big end. On the big end of the cookie, arrange split
peanut halves to
simulate bear claws. Bake at 375° for 10 to 12 minutes.
Makes three
dozen.
37
CHOCOLATE PIXIES
4 ounces melted chocolate
1/2 teaspoon salt
1/4 cup butter
2 cups sugar
2 cups flour
3 eggs
2 teaspoons baking powder
1/2 cup chopped walnuts
Melt chocolate and butter over low heat. Stir constantly.
Cool slightly.
Stir in remaining ingredients. Chill for at least a half
an hour. Shape
into rounded balls using a teaspoon. Roll in powdered
sugar. Bake at
300° for 18 to 20 minutes, on greased cookie sheets.
CHOCOLATE PEPPERMINT PUFFS
2 egg whites
few drops of peppermint extract
1/4 teaspoon cream of tartar
1 cup chocolate pieces
1/4 teaspoon salt
red or green food coloring
3/4 cup sugar
Beat egg whites until frothy. Sprinkle in cream of tartar
and salt. Beat
until whites hold soft peaks. Add sugar slowly, a tablespoon
at a time,
beating constantly. Beat until stiff and glossy. Blend
in extract and fold
in chocolate pieces. If desired, tint red or green. Drop
by teaspoons full
on a cookie sheet covered with 2 layers of brown paper.
Bake in a 250°
oven about 35 minutes. Makes about 3 dozen. (Mrs. Henry
Cheek, Coggon,
Iowa)
PINK CLOUDS
3 egg whites
1/4 teaspoon almond extract
1/4 teaspoon cream of tartar
2 drops red vegetable coloring
2 cups confectioner's sugar
3/4 cups finely chopped coconut
Beat egg whites until foamy. Add cream of tartar and continue
beating
until they stand in peaks. Gradually add sugar, beating
thoroughly
until meringue stands in stiff peaks. Fold in the extract,
coloring and
coconut. Drop from spoon on greased cookie sheet. Bake
20 to 25 minutes
at 275° on a greased cookie sheet. Do not allow cookies
to brown. Remove
from sheet at once.
38
MELTING MOMENTS
Cream 1 cup soft butter or margarine. Gradually beat in
1/3 cup powdered
sugar. Add 3/4 cup cornstarch and 1 cup flour. Mix well.
Chill for 1 hour.
Form into 36 irregular heaps on unbuttered cookie sheet.
Bake at 350°
until brown on bottom, about 15 minutes. Cool. Ice with
powdered sugar
icing, using yellow food coloring and lemon flavoring.
Can freeze. (Mrs.
Peg Fite, Mount Pleasant, Iowa)
CHINESE ALMOND COOKIES
1 cup shortening
3 cups flour
1 cup sugar
1 teaspoon baking soda
1 egg
1 teaspoon salt
1 teaspoon almond extract
Make a very dry dough. Shape into little balls about an
inch in diameter.
Make a little thumb print with thumb by pressing slightly
onto an ungreased
cookie sheet. With toothpick, trace Chinese markings
onto cookie with
food coloring. Bake at 375° for 10 minutes. May also
be decorated with
cherries, candies, etc.
ALMOND COOKIES
1 cup butter
1 cup broken pecans or almonds
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
Cream butter and sugar together very well. Roll in small
balls and flatten.
Don't flatten too much. Bake in a moderate oven at 350°
for about 15
minutes. Then roll in sugar when baked and while still
hot. (Mrs. George
Montgomery, Vinton, Iowa)
PFEFFERNUESSE
Mix 1 cup sorghum, 2 cups white sugar, 1 cup lard and
1/2 cup butter
together and then add 1/2 teaspoon anise oil. Mix out
1 teaspoon soda
and about 6 cups flour. Mix small amount of flour with
soda and stir
into first mixture. Then add balance of flour alternately
with 1 cup cold
coffee. Chill dough. Form into small rolls. Slice and
bake tiny bite size
cookies. Bake 10 minutes in moderate oven and allow to
cool on sheet
before nudging off onto brown paper (cut open grocery
bag). Sugar with
powdered sugar before eating. (Mrs. Carl Tuecke, Waverly,
Iowa)
39
VANILLA WAFERS
1 cup butter
1/2 teaspoon salt
1 cup heavy or whipping cream
yolk of three eggs
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon baking powder
flour as needed
Use enough flour to make a dough to roll out and cut out
into pieces
about the size of a silver dollar. Bake on an ungreased
pan, in a moderate
oven. Be careful not to over bake. (Miss Louella M. Danner,
Iowa City,
Iowa)
GUMDROP COOKIES
4 eggs
2 cups flour
2 1/2 cups brown sugar
1 cup nuts
1 tablespoon soft butter
1 cup gumdrops
Beat eggs until light. Add sugar and continue beating.
Then add butter
and continue beating. Add flour and then the gumdrops.
Pour mixture
onto a shallow oiled pan. Bake for 30 minutes in a 350°
oven. Cut into
squares while still hot. Allow to cool.
JEWEL GEM SPICE COOKIES
2 cups brown sugar
6 eggs
2 cups sugar
2 teaspoons soda
8 cups flour
1/2 teaspoon salt
1 cup dates
1 teaspoon vanilla
1 cup nuts
1 1/2 cup orange slices
Flour orange slices and dates. Mix together all dry ingredients
and add
wet ingredients. Mix together well and make into small
rolls. Chill well
in refrigerator. Slice and bake in a 350° oven until
slightly brown. Makes
about 8 rolls.
40
GINGERSNAPS
1/4 cup shortening
1 teaspoon soda
1/2 cup sugar
1/2 teaspoon cinnamon
1 beaten egg
1 teaspoon ginger
1/2 cup sorghum molasses
1/4 teaspoon cloves
2 cups enriched flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
Cream shortening and sugar. Add egg and molasses and
beat well. Add
sifted dry ingredients and mix. Chill and form into small
balls. Dip in
granulated sugar. Arrange on a greased cookie sheet and
flatten with a
fork. Bake in a moderate oven for 10 minutes at 350°
to 375°. Remove
from cookie sheet to cool. (Mrs. C. J. Clark, Prairie
DuChien, Wisconsin)
COLONIAL COOKIES
1 cup sugar
1 teaspoon soda
1 cup butter or margarine
2 cups quick cooking Quaker Oats
1 cup flour
Mix like pie crust. Boll into balls. Flatten with a glass
bottom dipped
into sugar. Bake at 350° for 12 to 15 minutes. (Mildred
Schmidt, Iowa
City, Iowa)
BLACK WALNUT CLUSTERS
1/2 cup sifted flour
1/2 cup sugar
1/4 teaspoon baking powder
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 ounces chocolate bits
1/4 cup soft butter
2 cups nuts
1 egg
Sift flour, baking powder and salt. Cream butter with
sugar. Add egg,
vanilla and chocolate bits. Stir in flour mixture and
nuts which have
been coarsely broken. Black walnuts are preferred. Drop
by teaspoon
one inch apart onto greased cookie sheet. Bake just 10
minutes (no long-
er) at 350°. Cool. Store in container with loose-fltting
cover. Makes about
2 1/2 dozen cookies. (Mrs. Elmer Ihde, Ossian, Iowa)
41
COFFEE MOLASSES COOKIES
1 cup sugar
1 teaspoon cinnamon
1 cup shortening butter or lard
2 teaspoons soda
1 cup cold strong coffee
1 cup flour
1 cup sorghum molasses
1/2 to 1 teaspoon salt
1 teaspoon cloves
1 teaspoon cream of tartar
If you use lard, use 1 teaspoon salt. Cream sugar and
shortening. Add
molasses and coffee and sifted dry ingredients. Then
add enough flour
to make a dough for easy handling. Roll and cut as desired.
Bake at 375°
until light brown. may be frosted (Clara Bonnater, North
English, Iowa)
HEATH CANDY BAR COOKIES
2 cups brown sugar
1 cup milk
2 cups sifted flour
1 teaspoon soda
1/2 cup butter or margarine
1 teaspoon vanilla
1 egg
6 Heath Candy Bars
1/2 teaspoon salt
1/2 cup chopped pecans
Blend sugar, flour and margarine together. Reserve one
cup of that mixture
and add the egg, salt, milk, soda and vanilla to the
remaining mixture
of sugar, flour and butter or margarine. Beat well and
pour into a greased
9 by 13 inch pan. Crush the Heath Bars and add 1/2 cup
chopped pecans
to the reserved mixture. Sprinkle this mixture over the
batter in the pan.
Bake at 350° for 35 to 40 minutes. Cut into bars.
BON BON COOKIES
1/2 cup soft butter
1 1/2 cups flour
3/4 cup sifted powdered sugar
1/8 teaspoon salt
1 tablespoon vanilla
Combine above ingredients to make a dough to wrap centers
(pieces of
chocolate, fruit, etc.) and bake at 350° for 12 to
15 minutes.
42
M & M SITTING PRETTIES
1/2 cup butter
1 cup flour
1/2 cup brown sugar, packed
1/4 teaspoon salt
1 egg, separated
shredded coconut
1/2 teaspoon vanilla
M &M Candies
Cream sugar and butter. Stir in egg yolks and vanilla.
Sift salt and flour
and add to first mixture. Mix well. Roll into 1 inch
balls. Dip each in
slightly beaten egg white. Roll in coconut. Place one-inch
apart on un-
greased cookie sheet. Bake at 350° for 5 minutes.
Remove from oven
and quickly press thumb into top of each cookie. Return
to oven for
5 minutes more. Cool well. Fill thumbprint depression
with confectioner's
sugar icing and place an M & M candy piece on top
of each cookie.
MAGIC SIX-IN-ONE-COOKIES
3 cups sifted flour
1/4 cup butter
3 teaspoons baking powder
1 teaspoon vanilla
3/4 teaspoon salt
1 large can. sweetened
condensed milk
Sift flour, baking powder and salt into a large bowl.
Add remaining
ingredients. Blend thoroughly. Add any ONE of the following:
6 ounce package chocolate chips
1 1/2 cups toasted coconut
1 1/2 cups raisins
1 1/2 cups chopped dates
1 1/2 cups corn flakes
1 1/2 cups chopped nuts
Mix well. Drop by level tablespoons on well greased baking
sheet. Bake
in a 350° oven for 8 to 10 minutes. Remove from baking
sheet immediately.
(Mrs. Wilford Conner, Sigoumey, Iowa)
HONEY BALLS
1 cup shortening
1/2 teaspoon salt
1/4 cup honey
2 teaspoons vanilla
2 cups sifted flour
1 cup chopped nuts
Cream shortening, add honey and cream well. Add dry ingredients,
then
vanilla and chopped nuts. Roll in balls the size of hickory
nuts and
bake on ungreased cookie sheet. Bake for 30 to 40 minutes
in a 300°
oven. While hot, roll in powdered sugar. Roll in powdered
sugar again
when cool.
43
CANDY CANE COOKIES
1 cup soft shortening
1 teaspoon vanilla
1 cup sifted confectioners sugar
2 1/2 cups sifted flour
1 egg
1 teaspoon salt
1 1/2 teaspoons almond flavor
1/2 teaspoon red food coloring
Heat oven to 375°. Mix shortening, sugar, egg and
flavoring well. Mix
flour and salt and stir into first mixture. Divide dough
in half. Add coloring
to half of dough, roll each lightly and in strips four
inches long. Place
strips side by side. Twist strips together and place
on sheet, turning top
over like candy cane. Bake 9 minutes. Makes 4 dozen.
(Hazel Schaper,
Chicago, Illinois)
ORANGE COCONUT COOKIES
3/4 cup butter
3/4 teaspoon salt
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 eggs
1/2 cup fresh orange juice
4 cups sifted cake flour
Grated rind (yellow part only) of
2 1/2 teaspoons baking powder
two oranges
1/4 teaspoon soda
1/2 cup flaked coconut
Cream butter and sugar well. Beat in 2 eggs, one at a
time. Sift cake
flour, baking powder, baking soda and salt together and
mix into creamed
mixture along with milk and orange juice. Add grated
rind and flaked
coconut. Lightly grease cookie sheet. Dust with flour.
Drop by teaspoons.
Put a pinch of flaked coconut on top of each cookie before
baking and
a few bits of grated orange rind for color and flavor.
Bake at 375° for
about 10 to 12 minutes or until lightly browned. Do not
overbake. (Mrs.
Frank Hulen, Quincy, Illinois)
PEANUT BUTTER CAKE MIX COOKIES
Combine 1 package yellow cake mix, 1 cup crunchy peanut
butter, 1/2
cup oil, 2 tablespoons water and 2 eggs and mix well.
Drop from a teaspoon
onto an ungreased cookie sheet and flatten with a fork
which has been
dipped in water. Bake at 350° for 10 to 12 minutes.
44
HOLIDAY BARS
2 1/4 cup flour
1 1/2 cups chopped nuts
1 cup brown sugar
2 cups shredded coconut
1/2 teaspoon salt
1/2 cup flour
1 cup shortening
3/4 teaspoon baking powder
1 1/2 cups sieved brown sugar
1/2 teaspoon salt
2 teaspoons vanilla
5 egg whites
Blend sifted flour, 1 cup brown sugar and 1/2 teaspoon
salt. Cut in shortening
with a blending fork until mixture is a coarse meal.
Press mixture into
2 ungreased 9 inch square cake pans. Bake in a moderate
oven at 350°
for 10 minutes. While it is baking, mix the topping.
Sift the 1/2 cup flour,
baking powder and 1/2 teaspoon salt together. Beat egg
whites until stiff
then add the 1 1/2 cups brown sugar, beating until mixture
stands in peaks.
Stir in vanilla and fold in sifted ingredients. Stir
in nuts and coconut.
Spread topping over baked mixture. Cut into bars (24
in each pan) while
warm but leave in pan to cool.
LEMON SQUARES
1 1/2 cups sifted flour
1 cup nuts chopped
1/2 cup brown sugar, packed
2 tablespoons flour
1/2 cup butter or margarine
1/2 teaspoon baking powder
2 eggs beaten
1/4 teaspoon salt
1 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cup flaked coconut
Mix the 1 1/2 cup sifted flour, 1/2 cup brown sugar and
1/2 cup butter or
margarine and pat down in a buttered 9 by 13 inch pan.
Bake in a slow
oven at 275° for 10 minutes. Mix remaining ingredients
and spread on
top of the first layer and bake another 20 minutes at
350°. While warm,
spread with frosting made by combining 1 cup powdered
sugar, 1 table-
spoon melted butter and the juice of one lemon. Cut into
squares. Makes
about 24 two inch squares. (Mrs. Harry A. Hahn, Wilton
Junction, Iowa)
LEMON BARS
Mix 1/2 cup butter, 1/2 cup powdered sugar and 1 cup flour
until like
coarse meal. Pat into a 9 by 9 inch pan and bake 20 minutes
at 300°.
2 eggs
2 tablespoons lemon juice
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
Spread over baked layer. Bake 20 minutes at 350°. Cool and frost with:
1 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon butter
Milk to soften
Combine sugar, butter, juice and enough milk to make a
spreading consis-
tency. (B. J. Ranney, Guttenberg, Iowa)
45
ALMOND BARS
1 cup butter
8 tablespoons milk
2 cups flour
4 egg yolks
1/2 cup water
6 tablespoons flour
2 cups sugar
6 teaspoons almond extract
Mix butter, flour and water as for pie dough. Mix sugar,
milk, egg yolks,
flour and extract but do not cook. Roll out half of the
dough and place
in a 15 by 10 inch pan or jelly roll pan. Bring the dough
up about 1/2
inch on the sides of the pan. Pour in the filling and
roll out the rest
of the dough and cover the top. Bring down the sides
over the lower
crust and seal edges well. Brush with beaten egg white
and sprinkle with
sugar. Prick top with fork. Bake at 300° for about
30 to 40 minutes or
until light brown. Cut in squares or bars. (Mrs. C. Borgman,
Pella, Iowa)
CHERRY COCONUT BARS
1 cup flour
1/2 teaspoon baking powder
1/2 cup butter or margarine
1/4 teaspoon salt
3 tablespoons powdered sugar
1 teaspoon vanilla
2 eggs, beaten
1/2 cup coconut
1 cup granulated sugar
1/2 cup maraschino cherries,
1/4 cup flour
cut up
Mix the 1 cup flour, butter and powdered sugar. Spread
in ungreased
8 by 8 by 2 inch pan. Bake 25 minutes at 350°. Mix
remaining ingredi-
ents into the eggs and spread over baked mixture. Bake
about 25 minutes
at 350°. Be sure top is baked. Cut into 18 bars.
Don't let first mix-
ture got too brown. (Mrs. M. A. McDevite, Winthrop, Iowa)
46
JELLY BARS (YUGOSLAVIAN COOKIE)
1 cup butter or margarine
1/4 teaspoon salt
1/2 cup sugar
2 1/2 cups flour
1 egg yolk
Mix together and pat into a 9 by 13 inch pan. Bake about
10 minutes
in a slow (300°) oven. Beat 1 cup currant, plum or
other tart jelly or
jam until foamy and spread on above crust. Beat 4 egg
whites until they
hold soft peaks. Beat in 1 cup white sugar and beat until
still. Add 1
teaspoon lemon flavoring. Spread on jelly and sprinkle
with finely chopped
nuts. Bake at 350° for about 30 minutes, until egg
white looks dry.
MERINGUE BARS
1 cup shortening (half butter)
1 cup fresh dates
1 1/2 cups sifted powdered sugar
1 cup walnuts
1 teaspoon vanilla
2 egg whites
1/2 teaspoon almond extract
1 cup brown sugar, packed
2 egg yolks
2 level tablespoons flour
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon grated lemon rind
The first column makes the dough for the bottom. The second
column
makes the date meringue for the top. Make dough by creaming
shortening,
sugar, flavoring and egg yolks together well. Sift dry
ingredients together
into creamed mixture and stir moderately to make stiff
dough. Spread
dough in greased and floured pan. Cover evenly with date
meringue. Pit
and cut dates into small pieces. Chop walnuts, beat egg
whites until still.
Gradually beat in sugar. Fold in all remaining ingredients.
Makes about
2 dozen bars. Bake in a moderately slow oven (325°)
45 to 50 minutes.
(Mrs. N. K. Abdoney, Cedar Rapids, Iowa)
SOFT RAISIN BARS
Cook 1 1/2 cups raisins in 1 1/2 cups water for 10 minutes and cool.
1 1/2 cups sugar
1 teaspoon nutmeg
1 cup shortening
1/2 teaspoon salt
2 eggs
1 1/2 teaspoon soda
1 teaspoon cinnamon
vanilla
There should be a cup of liquid from the raisins. If there
isn't, add more
water or some milk to make that amount. Drain the raisins
and dredge
them in flour. Mix in the usual way, adding the soda
to the water and
adding alternately with the flour. This is a good-sized
recipe and will
make a large cookie sheet full and maybe another small
pan, depending
how thick they are poured. Bake at 350° until done,
25 minutes or more.
Mix some powdered sugar, water and vanilla and spread
over the bars
while they are still quite warm. They freeze very well.
(Leota R. Erion,
Fayette, Iowa)
47
CHEWEY DATE SLITS
3 whole eggs
1 cup chopped nuts
dash of salt
1 cup regular flour
1 cup sugar
1 teaspoon vanilla
1 cup dates, cut up and pitted
No baking powder or soda. Beat eggs and salt till real
light and frothy.
Then add the sugar and mix well. Then the flour, vanilla,
dates and nuts
and blend well. Pour into a greased 10 by 15 cookie sheet.
Bake until
golden brown in a 350° oven, about 25 to 30 minutes.
Let cool slightly,
then sprinkle with powdered sugar and cut into long slits
or squares. (Mrs.
Libbie Bares, Cedar Rapids, Iowa)
HONEY DATE BARS
3 eggs separated
1 pound dates, cut up
3/4 cup sugar
1 teaspoon baking powder
1/4 cup honey or 1 cup sugar
1/8 teaspoon salt
1 cup sifted flour
1 cup nuts
Beat egg yolks until light lemon colored. Gradually beat
in sugar and
honey. Add dry ingredients which have been sifted together.
Add to egg
and sugar, alternately with dates and nuts. Fold in beaten
egg whites.
Pour into greased and floured 10 by 14 inch pan. Bake
25 to 30 minutes
in a 325° oven. Cool, cut and remove from pan and
dredge in powdered
sugar. Makes 4 dozen bars. (Mrs. Louis Reiss, Ryan, Iowa)
48
CALAMUS CHOCOLATE CHIP BAR
1 cup margarine
1 teaspoon soda
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup white sugar
6 ounce package chocolate chips
3 egg yolks
3 egg whites
1 tablespoon vanilla
1 cup brown sugar
2 cups flour
Cream margarine and sugars. Blend in egg yolks and mix.
Add vanilla.
Sift flour, soda, and salt and add. Spread in a greased
cookie sheet. Sprinkle
with chocolate chips. Beat egg whites until real stiff
and mix in brown
sugar. Spread over top of chips. Bake at 350° 20
to 25 minutes.
CHOCOLATE REFRESHERS
1 1/4 cups flour
3/4 cup packed brown sugar
3/4 teaspoon soda
2 eggs
1/2 teaspoon salt
1/2 cup orange juice
1 1/4 cups chopped dates
1/2 cup milk
1/2 cup water
1 cup chopped walnuts
1/2 cup butter or margarine
1 cup chocolate chips
Sift flour, soda and salt and set aside. Combine dates,
water, butter or
margarine, and brown sugar and cook over low heat and
stir until dates
are soft. Remove from heat and cool. Add eggs, orange
juice, 1/2 cup milk
and walnuts. Add sifted ingredients and chocolate chips.
Bake in a well
greased 15 by 10 by 1 inch pan. Bake at 350° for
25 to 30 minutes.
Cool and spread with orange glaze. Mix 1/2 cups sifted
powdered sugar,
2 tablespoons soft butter, 1 to 2 teaspoons grated orange
rind and hot
water to reach spreading consistency.
GINGER CREAMS
2/3 cup shortening
1/2 teaspoon cinnamon
1 cup brown sugar
1 teaspoon ginger
2 eggs
1/2 teaspoon salt
1 cup molasses
4 cups flour
1 1/2 teaspoons soda, dissolved
in a
cup of warm water
Cream shortening and brown sugar. Add eggs, molasses and
soda in water.
Sift together 1/2 teaspoon cinnamon, ginger, salt and
flour. Mix together,
adding more flour if needed for stiff batter. Spread
1/2 inch thick on greased
cookie sheets. Will fill two. Bake at 375° for 15
minutes. Nuts and raisins
can be added. When cool, ice with thin icing and cut
into bars.
49
SPICY APPLE BARS
1 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 teaspoon nutmeg
2 unbeaten eggs
1/4 teaspoon cloves
1 cup flour
1 cup rolled oats
1 teaspoon cinnamon
1 1/2 cups diced apples
1 teaspoon baking powder
1/2 cup nuts
Mix all ingredients except apples and nuts together. After
mixing well,
add apples and nuts. Bake at 375° for 25 minutes
in a 9 inch greased
pan.
BANANA BARS
2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup butter
1 teaspoon baking powder
2 or 3 bananas
1 teaspoon salt
2 eggs
1/2 teaspoon soda
1/2 cup milk
Cream butter and sugar. Add eggs and bananas. Sift dry
ingredients and
add alternately with milk. Bake on large cookie sheet
at 350° for 25
minutes. Nuts are an optional ingredient. Frost with
banana frosting mix.
BROWNIES
2 eggs, beaten
1/2 cup flour
1 cup sugar
1/2 cup chopped nuts
1/2 cup melted butter
1/2 teaspoon vanilla
1/2 cup cocoa
1/4 teaspoon salt
Add sugar to beaten eggs. Melt butter or margarine in
pan and add
cocoa. Add butter mixture to beaten eggs and sugar. Sift
flour
and salt. Add vanilla and nuts. Bake at 375° for
25 minutes. Triple the
recipe and it can be used on a regular sized cookie sheet.
Makes flat
and chewy brownies.
50
APPLESAUCE BROWNIES
1/2 cup margarine
1 cup sifted flour
1 package chocolate chips
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon baking powder
2 eggs, well beaten
1/4 teaspoon soda
1/2 cup applesauce
1/2 cup nutmeats
1 teaspoon vanilla
Melt margarine and chocolate chips over low flame. Add
sugar, eggs and
applesauce to melted mixture. Add vanilla. Sift flour,
salt, baking powder
and soda and add along with nutmeats. Spread in a greased
and floured
9 by 12 inch pan. Bake at 350° for 35 to 40 minutes.
Frost with any
chocolate frosting. (Mrs. Hank Schmidt, Ionia, Iowa)
PEANUT BUTTER BROWNIES
2 cups white sugar
1 1/2 teaspoon vanilla
3/4 cup brown sugar
1/2 teaspoon salt
1/4 cup shortening or margarine
4 eggs
1 cup peanut butter
2 1/4 cups flour
1/2 teaspoon butter flavoring
2 1/2 teaspoons baking powder
Cream sugars, shortening or margarine and peanut butter.
Add butter
flavoring, vanilla and salt. Add eggs, one at a time
and beating well after
each one. Add flour and baking powder, sifted together.
Pour into a large
greased 11 by 15 inch pan. Bake at 350° for 25 to
30 minutes. Do not
overbake. Cut in squares. (Mrs. Eli King, Wellman, Iowa)
HERSHEY SYRUP BROWNIES
4 eggs
1/2 to 3/4 teaspoon salt
1 cup sugar
1 cup flour
1 stick margarine
1/2 to 3/4 cup nuts
25 cent can of Hershey's Syrup
Cream margarine and add sugar and eggs, adding one at
a time and beating
well after each one. Stir in syrup. Sift flour and salt
and add. Fold in
nuts last. Bake in a greased 17 by 11 by 3/4 inch pan
at 350° for 35
minutes. Frost with the following:
1/2 cup brown sugar
2 squares unsweetened chocolate
1/3 stick margarine
2 to 2 1/2 cups powdered sugar
2 tablespoons milk
Bring sugar, margarine, milk and chocolate to a boil and
boil until sugar
is dissolved. Remove from heat and add powdered sugar.
Beat until smooth
and spread on baked brownies. (Mrs. Harold Ziemer, Waltham,
Minnesota)
51
BUTTERSCOTCH CHOCOLATE SQUARES
2/3 cup soft margarine or other
2 1/2 teaspoons baking powder
shortening
1/2 teaspoon salt
2 1/4 cups brown sugar
6 ounce package chocolate chips
1 teaspoon vanilla
1 cup chopped nuts
3 eggs
2 3/4 cups flour
Cream shortening, sugar, salt and vanilla. Beat in eggs
one at a time.
Beat well. Add rest of ingredients and blend well. Pour
in greased 10 1/2
by 15 1/2 by 3/4 inch pan. Bake at 350° for 25 to
30 minutes. When almost
cool, cut into 2 by 2 inch squares. Cut before chocolate
chips harden
too much. (Mrs. Clarence Krueger, Cresco, Iowa)
BLONDE BROWNIES
2 2/3 cups sifted flour
2 1/4 cups (1 pound) brown sugar
2 1/2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 cup chopped nutmeats
2/3 cup butter or shortening
1 cup Semi-Sweet chocolate morsels.
Sift flour, baking powder and salt together and set aside.
Melt shortening
or butter in a large saucepan. Add brown sugar and blend
well. Let cool,
approximately 10 minutes. Beat in eggs, one at a time.
Add flour mixture,
nutmeats and chocolate morsels. Spread into a greased
15 by 10 by 1
inch pan. Bake at 350° for 25 to 30 minutes. Makes
three dozen two-inch
squares. (Mrs. W. Schulte, East Moline, Illinois)
52
BANANA BREAD
1/2 cup margarine
1 teaspoon soda
1 cup white sugar
1/4 cup nut meats
2 eggs
1/4 cup chocolate chips
3 bananas, mashed (1 large cup)
1/4 cup maraschino cherries
2 cups sifted flour
Mix in order given and bake in greased loaf pan at 350°
for 30 minutes.
Reduce heat to 250° and bake till testing indicates
it is finished. (Mrs.
Minnie Bowen, Arlington, Iowa)
CHERRY BREAD
Cream 1/2 cup shortening, 1 1/4 cup sugar and a dash of
salt. Add 3 eggs
one at a time. Sift 2 1/2 cup flour and 2 teaspoons baking
powder. Add
alternately with 1/2 cup milk and 1/4 cup maraschino
cherry juice. Add
20 maraschino cherries, quartered and 1/2 cup nutmeats.
Bake at 350°
for 45 minutes. Makes one large loaf or two small loaves.
(Mrs. H. E.
Hyre, Waterloo, Iowa)
CRANBERRY BREAD
2 cups flour
2 tablespoons butter
1 cup sugar
grated rind of one orange
1 cup raw cranberries
juice of one orange
1 1/2 teaspoon baking powder
Boiling water to add to orange juice
1/2 teaspoon soda
to make 3/4 cup liquid
1/2 teaspoon salt
1/2 cup nut meats
1 egg
Chop cranberries. Sift dry ingredients. Combine juice,
water, butter and
grated rind. Add egg. Combine liquid and dry ingredients.
Add chopped
cranberries and 1/2 cup nutmeats. Pour in greased loaf
pan. Let stand 20
minutes before you put in oven. Bake at 350° for
one hour. (Mrs. Al
Hansen, DeWitt, Iowa)
DATE NUT BREAD
Sprinkle 1 package cut up dates with 2 teaspoons soda.
Pour 2 cups
boiling water over the soda and dates. Add 1 cup white
sugar, 1 cup
grown sugar and 1 tablespoon shortening and let cool.
To the cooled
date mixture add 2 eggs, 3 cups flour, 1/2 teaspoon salt
and vanilla to
taste. Add 1 cup nuts last. Bake at 325° for one
hour in three regular
sized loaf pans lined with wax paper after greasing pans.
(Mrs. Wilson
J. Harnes, Cobb, Wisconsin)
53
APPLE BREAD
1/2 cup shortening
1 teaspoon salt
1 cup sugar
1 teaspoon soda
1 cup unpeeled apples, chopped
1 teaspoon double acting baking
fine
powder
2 eggs
2 cups sifted all purpose flour
1 1/2 tablespoons buttermilk
1/2 cup chopped nutmeats (English
or sour milk
Walnuts are best)
Stir up like a cake. Add chopped apples and nut meats.
Bake in a loaf
pan that has been oiled and floured. Bake for 45 minutes
at 350°. (Mrs.
Werner Baumgartner, Elgin, Illinois)
APPLESAUCE FRUIT CAKE
2 /3 cup melted shortening
1 cup chopped maraschino cherries
1 cup white sugar
2 cups or more of flour
1 cup raisins
1 teaspoon cinnamon
1 cup chopped nuts
1/2 teaspoon ground cloves
1 cup chopped dates
1/4 teaspoon nutmeg
1 cup chopped candied fruits
1/4 teaspoon salt
Sift dry ingredients together. Add 2 teaspoons of baking
soda to 1 1/2 cups
of hot unsweetened apple sauce. Mix all ingredients,
mixing well. Pour
into a lightly greased pan. Makes two layers or one big
loaf. Bake for
45 minutes in a 300° to 350° oven. Ice with one
minute vanilla flavored
frosting.
KAY’S WONDER FRUIT CAKE
Sift together:
3/4 cup sugar
3/4 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups pecans
1 pound dates
1 pound Brazil Nuts
1/2 cup maraschino cherries drained
1 cup coconut
1 cup mixed candied fruits
Leave fruits all in large pieces. Sift flour over fruits
and mix well. Beat
3 eggs until light and fluffy. Pour eggs over fruits
and mix well. Line
pans well with brown paper, grease and flour the paper.
Set a pan of
water in oven while baking this cake. The last half hour,
set the cake
pan in a pan with 1/2 inch of water to finish baking
the cake. Watch
closely, it burns easily. Bake at 325° for 1 1/2
hours. Makes 3 small bread
loafs. (Mrs. Arthur Merz, Keswick, Iowa)
54
FRUIT CAKE
2 pounds dates
1/2 teaspoon cinnamon
1 pound golden raisins
1/2 teaspoon soda
1/2 pound seeded raisins
5 eggs
1/4 pound currants
1 tablespoon milk
1 can grape juice diluted
1 teaspoon almond flavoring
with 1 can water
1/4 pound margarine or butter
1/4 pound almonds
1 cup white sugar
1/2 to 1 pound walnuts
1 cup packed brown sugar
2 cups sifted flour
1/2 teaspoon mace
Prepare fruits the day before and soak overnight in grape
juice, enough
to cover. Grease and line 4 bread pans with wax paper
and set oven
at 275°. No water needed in oven. Cream butter until
soft, then work
in gradually the white sugar, then the brown sugar, working
batter until
it is very light and fluffy. Stir in slightly beaten
eggs, then milk and almond
flavoring and lastly the 1 1/2 cups flour which has been
sifted with spices
and soda. Use remaining 1/2 cup flour to dust over fruits
and nuts. Pour
batter over fruit mixture, mix well. Press batter down
in pans. Bake in
loaf pans for 2 to 2 1/2 hours. Let stand a full 1/2
hour before turning out
of pan. Then turn upside down on rack and tear off wax
paper. Better
when aged. When cool, wrap in tin foil and store in cool
place. (Eileen
Hanna, Anamosa, Iowa)
CITRONLESS FRUIT CAKE
Mix 2 cups dates, cut with 2 heaping cups whole nutmeats
and 1 cup
candied cherries. Over the dates, nutmeats and cherries,
sift 1 cup flour,
2 teaspoons baking powder and 1/2 teaspoon salt. Mix
with fruit and nuts
until nuts are coated. Beat 4 eggs until frothy and add
1 cup sugar and
beat until thick. Add 1 teaspoon vanilla. Pour over fruit
and nut mixture.
Toss until fruit and nuts are coated. Divide batter into
2 loaf pans lined
with wax paper. Bake at 250° for 1 1/2 to 2 hours.
Improves with age.
55
HOLIDAY FRUIT CAKE
1 20-ounce package white cake
1/2 cup sifted flour
mix
1 pound pecan halves
4 eggs
1/2 pound candied cherries
1/4 cup water
1/2 pound candied pineapple, cut up
2 teaspoons salt
1 pound white raisins
2 teaspoons lemon extract
Place cake mix in bowl. Add 1 egg, water, salt and flavorings
and beat
until smooth. Add remaining eggs, one at a time, beating
well after each
addition. Sift 1/2 cup flour over fruits and nuts, mix
well and stir into
cake batter. Line a 10 inch angel food cake pan, with
removable bottom,
with foil. Fill with batter and press down. Bake in a
slow oven at 275°
for 2 1/2 to 3 hours until done. There should be a pan
of water in the
oven during baking. Cool before removing from pan. Glaze
and trim with
candied fruit. (Sandy Klingenberg, Bloomington, Illinois)
UNBAKED FRUIT CAKE
Melt 1 pound marshmallows with 1 cup milk in the top of
a double boiler.
Combine 1 pound black walnut meats, 1 pound dates, 1
pound candied
fruits, (half cherries and half pineapple) and 1 pound
graham cracker
crumbs. Stir into marshmallow mixture with wooden spoon.
Pack into
a square pan lined with wax paper. Let cool. Wrap in
white cloth which
has been soaked in rum. Wrap again in foil. Put in freezer
or refrigerator.
(Mrs. Frank DeBower, Waverly, Iowa)
GUM DROP FRUIT CAKE
Sift 4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon cloves,
1/4 tea-
spoon nutmeg and 1 teaspoon salt. Use some to dredge
1 pound white
raisins and 2 pounds gum drops, cut up with black ones
removed. Cream
1 cup butter and add 2 cups sugar and 2 well beaten eggs.
Add 1 1/2 cups
sieved applesauce with the flour mixture. Stir in 1 teaspoon
soda dissolved
in 1 tablespoon hot water and 1 teaspoon vanilla. Add
raisins, gum drops
and 1 cup nut meats last. Pour into paper lined loaf
pans and bake in
a slow oven at 300 to 325°. This will make 4 one-pound
coffee can cakes.
(Mrs. F. J. Bachman, Clarence, Iowa)
56
ORANGE CANDY CAKE
1 cup butter
1 pound package orange slice candy,
2 cups sugar
cut up
5 eggs
2 cups pecans, chopped
1 tablespoon vanilla
4 ounce package shredded coconut
8 ounce package dates, cut up
1/2 teaspoon salt
4 cups sifted flour
3/4 cup buttermilk
1/2 teaspoon baking soda
Cream butter and sugar until fluffy, beat in eggs one
at a time. Add
vanilla. Mix dates, candy, nuts and coconut with 1/2
cup of the flour to
be used for cake. Sift remaining dry ingredients, alternately
fold them
into creamed mixture with buttermilk. Fold in fruit and
nut mixture. Spoon
into well greased and floured 10 inch tube pan or other
loaf pans. Bake
in a slow oven (300°) for 2 1/2 hours or more for
tube pan, some less for
loaf pans. For those who wish a syrup can be made for
a topping by
mixing 1 teaspoon each of grated orange and lemon peel
and 1/4 cup each
of orange juice and lemon juice and 1/2 cup powdered
sugar. Mix well.
(Mrs. Arthur Kent, Denver, Iowa)
CHOCOLATE DATE NUT CAKE
1 1/2 cups boiling water
2 eggs
1 large cup dates, cut up
1 1/2 cups plus 3 tablespoons flour
1 teaspoon soda
1/4 teaspoon salt
1/2 cup shortening
3/4 teaspoon soda
1 cup sugar
Combine boiling water, dates and soda. Set aside to cool
slightly. Cream
shortening and sugar. Add eggs, flour, salt and soda.
Add creamed mixture
to date mixture. Make topping of the following: 1/2 cup
sugar, 1/2 cup
nut meats and 1/2 package chocolate chips. Sprinkle over
unbaked batter.
Bake at 350° for 40 minutes.
57
PRUNE NUT CAKE
1/4 cup shortening
1/2 teaspoon cinnamon
3/4 cup brown sugar
1/2 teaspoon nutmeg
2 beaten eggs
1/2 teaspoon allspice
1/2 teaspoon vanilla
1/4 cup milk
1 1/4 cup flour
1/4 cup sour cream
1/4 teaspoon salt
1/2 cup chopped cooked prunes,
1 teaspoon baking powder
well drained
1/4 teaspoon soda
1/2 cup chopped walnuts
Thoroughly cream shortening and sugar. Add eggs and vanilla
and beat
well. Sift dry ingredients. Add alternately with milk
and sour cream. Add
prunes and nut meats. Pour into waxed paper lined 5 by
9 inch loaf pan.
Bake in moderate oven at 350° 50 to 60 minutes.
ORANGE COCONUT CAKE
1 package (2 layer size) white
2 egg whites
cake mix
3 ounces frozen orange juice, thawed
1 cup milk
1/2 cup coconut
Combine all ingredients in a bowl and beat four minutes.
Fold in coconut
last. Pour into two greased and floured 9 inch layer
pans. Bake at 350°
for 35 minutes. Frost.
ORANGE COCONUT FROSTING: Bring 1 cup sugar, 1/3 cup water,
1/4
teaspoon cream of tartar and a dash of salt to a boil,
stirring til sugar
dissolves. Slowly add boiling syrup to two unbeaten egg
whites, beating
with an electric mixer until stiff peaks form. Beat in
1 teaspoon vanilla
and 1/3 cup coconut tinted with 1 teaspoon orange juice.
DANISH CHRISTMAS CAKE
1 1/2 cup sifted flour
1/2 cup butter or margarine
2 teaspoons baking powder
2 eggs, unbeaten
1/2 teaspoon soda
1/2 cup milk
1 teaspoon salt
1/2 teaspoon almond extract
1 1/2 cup sugar
1 cup oatmeal
Sift dry ingredients. Cut in softened butter. Add unbeaten
eggs. Add
milk and almond extract. Mix well and stir in oatmeal.
Pour into two
8 inch Bake at 350 for 25 minutes. May be topped
with
blanched almonds.
58
PINEAPPLE CAKE
1/2 cup shortening
1/4 teaspoon soda
1 cup sugar
2/3 cup crushed pineapple
2 egg yolks
1 3/4 cup sifted flour
1 drop almond extract
1 1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon lemon flavoring
2 egg whites
Cream shortening and sugar. Add eggs and flavorings. Stir
in the soda
in 2/3 cup crushed pineapple then add to mixture. Stir
flour in with baking
powder and add. Add salt to egg whites and beat until
still. Fold in.
Bake in a greased 8 by 8 by 2 inch pan about 40 minutes
in a 350°
oven.
BANANA CAKE
5 tablespoons butter
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon lemon juice
2 eggs
3 ripe bananas, cut in halves
1 cup sifted flour
lengthwise
1/4 cup instant nonfat dry milk
1/4 cup chopped walnuts,
powder
chopped fine
1 teaspoon baking powder
1/4 cup brown sugar, firmly packed
1/4 cup shredded coconut, optional
Cream 4 tablespoons of butter gradually adding sugar and
beat till light
and fluffy. Add eggs and beat well. Sift flour, instant
nonfat dry milk
powder, baking powder and salt. Add dry ingredients to
creamed mixture
and blend well. Stir in nuts. Pour batter into greased
8 inch square pan
and spread evenly. Melt remaining tablespoon butter and
stir in lemon
juice. Arrange bananas on top of batter. Brush with lemon
butter mixture.
Sprinkle with brown sugar and coconut. Bake in moderate
350° oven
for 45 minutes or until cake springs back when lightly
touched with finger.
Remove from baking pan. Cool on rack. Garnish with additional
broiled
sliced bananas if desired. (Mrs. Fred Fett. Sr., Atkins,
Iowa)
CHOCOLATE BANANA CAKE
Cream 1/2 cup butter and 1 1/4 cup brown sugar. Add 2
eggs, one at a
time and beat very well. Add 1/2 cup mashed bananas,
2 squares melted
chocolate and 1 teaspoon vanilla. Sift 2 cups flour,
1/2 teaspoon salt, and
1 teaspoon soda and add alternately with 1 cup sour or
butter milk. Bake
in a moderate oven until done. (Carola Schmidt, Decorah,
Iowa)
59
DARK CHOCOLATE CAKE
Cook 2 one-ounce squares dark chocolate, 1 egg yolk and
1/2 cup cold
water. Mix the following in the order given:
1 cup sugar
1 teaspoon baking powder
1 tablespoon butter
1/4 teaspoon salt
1/2 cup hot water with 1 tea-
1 teaspoon vanilla
spoon soda dissolved in it
1 1/2 cup flour
Mix in the order given. Bake in a moderate oven (350°)
until it tests
done. (Mrs. E. W. Hovorka, Cedar Rapids, Iowa)
GERMAN SWEET CHOCOLATE CAKE
1 cup butter
2 1/2 cups sifted cake flour
2 cups sugar
1 cup buttermilk
5 eggs, separated
1 teaspoon soda
1 whole bar German Sweet
1 teaspoon vanilla
Chocolate, melted
Cream butter, add sugar and cream until light. Add well
beaten egg yolks
and melted chocolate. Add 2/3 cup buttermilk and the
flour alternately.
Dissolve soda in rest of buttermilk and add to the mixture.
Add vanilla
and fold in well beaten egg white. Bake in 3 layers.
Bake at 350° for
25 minutes in a 10 inch pan for one hour.
TOPPING FOR GERMAN CHOCOLATE CAKE: Put into saucepan and
cook until thick: 1 cup whipping cream or Carnation milk,
3 egg yolks
beat in and 1 cup white or brown sugar. 1/2 pound or
1 stick margarine,
then add 1/2 cup chopped pecans and 1/2 cup angel flake
coconut.
CHOCO-MINT LAYER CAKE
Combine six ounces of Nestle's Semi-Sweet Mint flavored
Chocolate
Morsels, 1/4 cup water and cook over moderate heat, stirring
constantly.
Stir till chocolate melts and mixture is smooth. Cool
10 minutes.
2 1/4 cups sifted flour
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
1/2 cup butter
1 teaspoon baking soda
3 eggs
1/2 teaspoon baking powder
1 cup water
Sift flour, salt, soda and baking powder together and
set aside. Combine
brown sugar and butter in a bowl. Beat until well blended.
Beat in eggs
one at a time. Blend in cooled chocolate mixture. Gradually
add flour
mixture alternately with water. Pour into greased and
floured 9 inch layer
pans. Bake at 375° for 25 to 30 minutes. Remove from
pans. Cool. Frost
with fluffy white frosting. (A Chelsea, Iowa Open Line
Listener)
60
WHITE CHOCOLATE CAKE
4 ounces white chocolate
1 teaspoon vanilla
1/2 cup boiling water
2 1/2 cups sifted cake flour
1 cup butter
1/2 teaspoon salt
2 cups sugar
1 teaspoon soda
4 egg whites, stiffly beaten
1 cup buttermilk
4 egg yolks
Melt chocolate in the 1/2 cup boiling water and cool.
Cream butter and
sugar until fluffy. Add egg yolks one at a time and beat
after each added
egg yolk. Add melted chocolate and vanilla. Mix well.
Sift flour, salt and
soda and add alternately with buttermilk to the chocolate
mixture above.
Beat until smooth. Fold in egg whites. Pour into three
deep 8 or 9 inch
layer pans after lining the bottom of pans with paper.
Bake at 350° 30
to 40 minutes.
WHITE CHOCOLATE CAKE FROSTING: Melt 4 ounces white choco-
late and a dash of salt. Blend in 3/4 cup powdered sugar,
2 tablespoons
hot water and 1 egg yolk. Blend in 2 tablespoons butter
a tablespoon
at a time, beating well after each one. Stir in 1/2 teaspoon
vanilla. Makes
3/4 cup of frosting.
DUTCH CHERRY CAKE
Drain 2 cups of canned red cherries and save juice. Sift
1 1/2 cups
flour and measure out an even 1 1/2 cups. Add 2 teaspoons
baking powder,
1/4 teaspoon salt and 1/2 cup of the sugar and sift again
into mixing bowl.
Combine 2 egg yolks with 1/2 cup milk, 1 teaspoon vanilla
and 1/4 cup
melted butter. Add liquids to flour mixture all at once,
and beat until
smooth. Fold in cherries and two egg whites which have
been beaten
stiff with 1/4 cup sugar. Turn into a buttered 7 by 11
by 1 1/2 inch pan
and bake at 350° for 35 minutes.
CHERRY CAKE SAUCE: Bring 1 cup cherry juice to a boil.
Mix 1 1/2
tablespoons of com starch, 1/4 cup sugar and 1/4 cup
cold water and add
to hot juice. Stir until sauce boils. Add 1 tablespoon
butter, 1/8 teaspoon
almond extract and 1 cup of cherries. Place slices of
cake on pie plates,
pour over sauce and add a dab of whipped cream. Serves
10 or 12. (Muriel
Fritzges, Warren, Illinois)
61
TRIPLE DELIGHT CAKE
3/4 cup shortening
4 teaspoons baking powder
1 3/4 cup sugar
1 teaspoon salt
3 eggs
1 1/4 cup milk
3 cups flour
1 teaspoon vanilla
Mix as any cake. Divide into 3 parts.
SPICE LAYER: Into one part add 1 tablespoon jam, 1/4 teaspoon
cinnamon,
1/8 teaspoon cloves and 1/8 teaspoon allspice.
CHOCOLATE LAYER: Melt 1 square chocolate and mix with
1/4 teaspoon
soda, 1 tablespoon sugar and 1 tablespoon hot water.
Bake in three layers. Bake at 375° for 20 minutes.
Frost with any fluffy
icing. Pretty tinted pink. (Louise Engelhardt, Moline,
Illinois)
ORANGE BLOSSOM CAKE
1 medium orange
1/4 cup butter or margarine
1 package (two-layer size)
1 cup water
yellow cake mix
3 1/2 ounce can flaked coconut
1 1/2 cups sugar
1 package fluffy white frosting
3 tablespoons cornstarch
mix
1/4 teaspoon salt
Cut unpeeled orange in chunks. Blend at low speed in electric
blender
until smooth or put through food chopper, using fine
blade. Use 2/3 cup
of the ground orange. Prepare cake mix following package
directions.
Fold 1/3 cup of the blended orange into batter. Bake
according to directions
in two greased and floured 8 inch pans. Cool five minutes,
remove from
pan and cool. Combine sugar and next four ingredients.
Add remaining
ground orange. Cook and stir until mixture thickens and
boils. Cook two
minutes. Cool and stir in coconut. Cut each cake layer
in half. Spread
each cake layer with frosting making four layers. Frost
with frosting mixture
and spread on sides of cake.
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YELLOW BUTTER CAKE
3/4 pound butter
1 pint milk
3 cups sugar
1 1/2 quarts sifted cake flour
6 eggs
1/4 teaspoon salt
1 tablespoon vanilla
3 tablespoons baking powder
Cream butter and sugar until light. Add eggs and vanilla.
Beat until mixture
is fluffy. Alternately add milk and sifted dry ingredients.
Pour into lightly
greased 9 inch layer cake pan. Bake at 350° for 35
to 40 minutes. Remove
from pan and cool on racks. Makes 5 layers or 35 to 40
cup cakes.
MAPLE BUTTER TWISTS
1 package active dry yeast
1/4 cup soft butter
1/4 cup warm water
1/2 cup firmly packed brown sugar
1/4 cup butter
1/3 cup sugar
3 tablespoons sugar
1/4 cup maple syrup
1 1/2 teaspoons salt
2 tablespoons flour
1/2 cup hot scalded milk
1/2 teaspoon cinnamon
2 unbeaten eggs
1/2 teaspoon maple flavoring
3 1/4 to 3 1/2 cups sifted all
1/2 cup chopped walnuts
purpose flour
Soften yeast in warm water. Combine butter, sugar, salt
and milk in a
large bowl. Stir in eggs and yeast mixture. Gradually
add flour to
form a stiff dough. Beat well after each addition. Cover
and let rise
in a warm place until light for 1 to 1 1/2 hours. Cream
softened butter,
brown sugar, white sugar, maple syrup, flour (2 tablespoons),
cinnamon,
maple flavoring and walnuts. Cream well. Toss dough on
well-floured
surface to coat with flour. Divide in half. Roll out
one portion to
14 by 8 inch rectangle. Spread with half of filling.
Roll up starting with
14 inch side. Cut roll in half lengthwise. Twist strips
together, cut sides
up. Shape into a ring in a well greased 8 or 9 inch round
pan. Repeat
with remaining dough. Cover. Let rise in a warm place
until light, about
45 minutes. Bake at 350° for 25 to 30 minutes. If
icing is desired, frost
with powdered sugar icing. (Mrs. Arthur J. Kent, Denver,
Iowa)
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SAINT NICHOLAS BREAD
2 packages dry yeast
1/2 cup melted butter
1/2 cup warm water
1 cup coarsely chopped nuts,
1 teaspoon sugar
any kind
2 cups scalded milk
1 cup raisins
1 cup sugar
1 cup dates, chopped fine
1 tablespoon salt
1 cup candied fruit, chopped fine
2 eggs, beaten
powdered sugar for icing
9 cups flour, sifted
Soften yeast in warm water to which 1 teaspoon sugar has
been added.
Let stand 10 minutes. Combine scalded milk with sugar
and salt. Cool
to lukewarm. Blend in yeast. Add eggs and 3 cups flour.
Beat until bubbly.
Add melted butter that has been cooled. Sprinkle one
cup of the remaining
flour over prepared fruits and nuts. Reserve 1/2 cup
of flour for kneading.
Add remaining flour to batter, mix well. Stir in floured
fruit and nuts.
Turn dough on lightly floured board. Cover and let rest
10 minutes. Knead
dough until it is smooth and elastic, using reserved
flour for kneading.
Place dough in greased bowl and cover. Let rise in warm
place until
doubled in bulk. Divide dough in 6 loaves and place in
six one-pound
coffee cans which have been well greased. Brush loaves
with melted butter
and place in warm place until double in bulk. Bake at
375° for 50 to
60 minutes. Allow to cool in cans for 5 minutes, then
remove and cool
on a rack. When cool, drizzle with icing and sprinkle
with colored sugar.
(Mrs. Alvah Gorsh, Cedar Rapids, Iowa)
64