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1 can #303 size crushed pineapple, not drained
1 can cherry pie filling
1 small package yellow cake mix or half of large package
¼ cup butter, melted

Into a lightly buttered 9 by 13 inch pan, pour the pineapple, cherry pie filling and cake mix in that order, making an even layer with each. Top with butter (more, if you wish) and bake at 350° for 45 minutes. Serve with whipped cream, ice cream or plain.



2½ cups sugar
1 cup shortening (half butter)
5 eggs, separated
1 cup plain buttermilk
3 cups cake flour
5 tablespoons strong coffee
4 teaspoons cocoa
1 teaspoon soda
¼ teaspoon salt
2 teaspoons vanilla

Cream sugar and shortening. Beat yolks and add to sugar mixture. Sift flour before measuring, add cocoa, soda and salt and sift again. Add coffee and vanilla to buttermilk. Add milk alternately with flour. Fold in beaten egg whites. Bake between 350° and 375° until it tests done. Makes three 9 by 1½ inch layers.



¼ pound white chocolate
½ cup hot water
1 cup butter
1 cup sugar
1 teaspoon vanilla
2½ cups flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
4 eggs, separated
1 cup chopped pecans
1 cup flake coconut

Melt white chocolate in hot water. Cool. Cream butter and sugar. Mix in egg yolks one at a time, beating after each addition. Add white chocolate mixture and vanilla. Sift flour, soda and salt and add alternately with buttermilk. DO NOT OVERBEAT. Fold in stiffly beaten egg whites. Gently stir in pecans and coconut. Bake 25 to 30 minutes in 350° oven. Makes three layers.


Stir together 1 cup cream or evaporated milk 1 cup sugar and 4 tablespoons butter. Stir and bring to a boil. Add three egg yolks and 1 teaspoon vanilla. Cook about 15 minutes on low heat. Add 1 cup pecans and 1 cup coconut, and beat until smooth and creamy. (Mrs. Jim Moneypenny, Stanwood, Iowa)



1 regular size yellow cake mix                        scant ½ cup instant cocoa mix
1/3 cup chocolate shot (sometimes                  (such as Nestles Quick)
called jimmies or shreds)                                ¼ cup chopped pecans or black
1½ cups heavy Cream or 2 envelopes              walnuts
Dream Whip

Mix cake mix as directed on box. Fold in chocolate shot. Bake in 2 or 3 eight inch round layers at 350° about 25 to 30 minutes. To frost the cake, combine cream or Dream Whip with cocoa mix (add milk as directed on package if Dream Whip is used) and whip until it holds peaks. (Dream Whip holds up better and has fewer calories.) When cake is cool, put layers together with frosting mixture. Frost sides and top and sprinkle chopped nuts on top. If Dream Whip is used them may be a little of the frosting mixture left, but one envelope is not enough. Store in refrigerator until serving time and store any cake that might be left, after serving, in the refrigerator. (Mrs. Clarence Robinson, Plainfield, Iowa)


¾ cup Wesson oil                                           1 teaspoon soda
1¾ cup sugar                                                 1 teaspoon cream of tartar
3 egg yolks, beaten                                         1 cup cold water
3 squares Bakers chocolate, melted                  3 egg whites, stiffly beaten
2 cups flour (cake flour is best)                        1 teaspoon vanilla
                                                                     ¼ to ½ teaspoon salt

Stir oil and sugar together until sugar dissolves and beat until light (on low speed). Beat in egg yolks and melted chocolate. Sift flour, soda, cream of tartar and salt. Add alternately with water. When blended, fold in stiffly beaten egg whites and vanilla. Pour into greased and floured large pan or into two 9 inch pans. Bake at 375° for 50 to 55 minutes.


Beat ¾ cups shortening, 1 egg, ¼ cup milk or cream 1 teaspoon vanilla and a pinch of salt in a fast mixer and gradually add the powdered sugar till desired thickness is reached. Add cocoa for dark frosting. (Mrs. James Mercer, Marion, Iowa)



1 cup rolled oats                                           1 cup sifted flour
1½ cups boiling water                                 ½ cup cocoa
½ cup shortening                                         1 teaspoon baking soda
1½ cups sugar                                            ½ teaspoon salt
2 eggs                                                         1 teaspoon vanilla

Mix rolled oats and boiling water together and let cool. Cream shortening with sugar and eggs. Add the oatmeal mixture, along with the flour, cocoa, baking soda, salt and vanilla. Beat until smooth. Bake in 8 by 12 inch greased pan at 350° for 35 minutes.


Chocolate Oatmeal Cake Frosting

Mix 1 cup powdered sugar, 2 cups coconut, 2 tablespoons butter and ½ cup milk. Mix well and boil until thick, about 6 minutes. (Mrs. Cleo Zachmeyer, Marion Iowa)


1¼ cup sugar                                                 1 teaspoon vanilla
½ cup butter or vegetable shortening                2 squares chocolate
2 eggs                                                           2 cups flour
¼ teaspoon salt                                              1 teaspoon soda
1 cup cold water                                            ½ teaspoon baking powder

Melt chocolate. Cream sugar, butter and salt. Add eggs, one at a time and beat well. Add melted chocolate (cooled). Add flour and water, alternately adding flour first and last. Add vanilla. Last add soda and baking powder and mix well. The batter will be quite thin. Frost with fudge icing and top with a few nut meats. (Mrs. Ole H. Bakken, Decorah, Iowa)


12 egg whites
1 teaspoon cream of tartar
2 cups sugar
½ cup cocoa
1 teaspoon vanilla
1 cup cake flour, sifted

Beat the egg whites with cream of tartar until stiff. Mix and sift the sugar and cocoa together three times and fold into beaten whites. Add the vanilla. Fold in the sifted cake flour. Bake at 300° for 1 hour in a tube pan.



1 1/3 cup sifted cake flour
1 cup sugar
2/3 cup milk
½ teaspoon cream of tartar
1½ teaspoon baking powder
¼ teaspoon salt
¾ teaspoon almond extract
3 egg whites

Sift flour, sugar, cream of tartar, baking powder and salt together four times. Scald milk, cool slightly. Add milk very slowly to dry ingredients, beating constantly. Add almond extract. Beat egg whites stiff but not dry. Fold in flour mixture. Pour into ungreased tube pan. Bake in moderate oven for 1 hour. Invert pan and let stand until cold. Remove cake and ice. (Mrs. Fred McPherson, Van Horne, Iowa)



1 cup chopped prunes (23)
1 cup boiling water
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 2/3 cups flour
¼ teaspoon salt
1 teaspoon soda

Cover prunes with boiling water, cool to lukewarm. Thoroughly cream shortening and sugar. Add egg and vanilla and beat well. Add prune mixture, then sifted dry ingredients. Beat well. Add ½ cup nut meats if desired. Bake at 350° for 35 to 40 minutes. If the prunes are cooked a day ahead, it is better. (Mrs. Donald Krumm, Cedar Rapids, Iowa)


1 cup honey                                     1 teaspoon cinnamon
1 cup butter                                     ¼ teaspoon ginger
1 cup applesauce (sweet or sour)       ½ teaspoon cloves
1 egg                                               1 cup nuts
2¼ cups flour                                   1 cup raisins
1 teaspoon soda                                ½ teaspoon vanilla
½ teaspoon salt                                ¼ teaspoon lemon flavoring

Cream honey, butter and applesauce. Add egg. Sift flour soda, salt, cinnamon, ginger and cloves. Add vanilla and lemon to creamed mixture and then the nuts, raisins and sifted ingredients. Bake in 9 by 12 inch pan at 325° until done. Ice with carmel or powdered sugar icing. (Mrs. Floyd Mastain, Waterloo, Iowa)



1 cup white sugar                                       2 teaspoons cinnamon
½ cup brown sugar                                    ½ teaspoon salt
1 cup shortening                                        1 cup sour milk
2 eggs                                                       2 cups dried apples (four good-
2½ cups flour                                            sized apples)
1 teaspoon baking powder

Cream white sugar, brown sugar and shortening. Add eggs to creamed mixture. Dissolve soda in milk and add milk alternately with remaining sifted dry ingredients. Fold in dry apples and pour into an 8 X 12 inch pan. Bake at 350° for 30 to 40  minutes. For a topping, mix ½ cup sugar, 1 teaspoon cinnamon, ½ cup nuts and sprinkle over hot cake. (Mrs. John Martin, Kalona, Iowa)



2 cups flour, sifted
½ salt teaspoon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup shortening
1 cup sugar
1 egg
1 cup thick strained pumpkin
1 cup raisins
¼ cup nuts, chopped

Sift together the first eight ingredients. Cream shortening, add sugar and blend well. Add the egg and beat until fluffy. Add the pumpkin, gradually add the sifted ingredients and stir until smooth. Add nuts, raisins. Bake in a greased 8 inch square cake pan in a moderate oven. 350° for 1 hour. (Mrs. E. L. Cress, Shellsburg, Iowa)



3½ cups sifted cake flour
5 teaspoons baking powder
1 teaspoon salt
1¼ cup shortening
1 teaspoon almond extract
1 teaspoon vanilla
1¾ cups sugar
1½ cups milk
4 egg whites
4 egg yolks, beaten
1¼ cups chopped black walnuts

Sift flour, salt, baking powder. Cream shortening. Add flavoring gradually. Add 1½ cups of the sugar and cream until light a fluffy. Add yolks and beat. Add flour mixture and milk alternately. Beat until smooth after each addition of flour and milk, adding flour last. Beat egg whites until frothy. Add ¼ cup sugar to the beaten egg whites and beat until meringue is glossy but not dry. Lightly fold in meringue and nuts. Pour into two 9 inch cake pans or one 9 by 13 inch pan. Bake at 350° for 45 minutes. (Mrs. Orrin Gleason, Marengo, Iowa)



2 cups sugar                                        2 teaspoons soda
2 cups water                                        2 teaspoons cloves
2 cups raisins                                       2 teaspoons cinnamon
1 cup shortening                                  ½ teaspoon salt
3 cups flour

Put sugar water, raisins and shortening in a sauce pan and bring to a boil, simmering a few minutes and then cool. Sift flour, soda, cloves, cinnamon and salt together. Stir into cooled cooked mixture. Pour into a large greased and floured pan. Bake in a slow oven (300º) until top springs back when lightly touched (about 50 minutes.) (Mrs. Roy Young, Kinross, Iowa)



2 1/8 cups sifted cake flour                             ½ cup shortening (Crisco)
2 teaspoons baking powder                             1 cup milk
1 teaspoon salt                                               2 teaspoons lemon extract
1½ cups sugar                                               2 teaspoons vanilla
¾ teaspoon nutmeg                                        2 eggs
1 tablespoon cinnamon                                   ½ cup finely chopped nuts
2 tablespoons cocoa

Have all ingredients at room temperature. Measure sifted cake flour into sifter (1/8 cup equals 2 tablespoons). Add other dry ingredients and sift into mixing bowl. Add shortening and 2/3 of the milk mixed with flavoring. Beat 2 minutes. Add remaining milk and the eggs and beat 2 minutes more. Fold in the nuts. Bake for 10 minutes in two 9 inch layers in a moderate 350º oven. Frost with brown sugar icing. (Mrs. Fred Brandt)



1 cup sugar
1 cup sour cream
1 teaspoon soda
Pinch of salt
Flour to make a stiff dough
1½ cups black raspberries

Mix all together and fill baking cups half full. Set cups in muffin tins and bake at 350° until done (25 to 30 minutes). These freeze well. (Mrs. Fred Martens, Victor, Iowa)



½ cup shortening                                 ½ teaspoon baking soda
½ cup sugar                                        1½ teaspoon cinnamon
½ cup molasses                                   ¼ teaspoon salt
1 egg                                                  ½ cup milk
2 cups sifted all purpose flour               Grated rind of one lemon
2 teaspoons baking powder

Slowly melt shortening. Cool. Add sugar, molasses and egg. Beat well. Sift together flour, baking powder and baking soda, cinnamon and salt. Add alternately with milk to first ingredients. Add lemon rind, pour into greased cup cake pans. Bake in a hot oven until done. (Mrs. William Giesler, Cedar Falls, Iowa)


2 cups oatmeal
1½ cups sour milk or buttermilk
½ cup molasses
1 teaspoon soda
1 teaspoon salt
2 eggs
1 cup flour

Add sour milk or buttermilk to oatmeal and soak overnight. Then add remaining ingredients. Mix thoroughly and bake in hot oven until done. (Mrs. Arno Fascher, Cedar Rapids, Iowa)



½ cup butter                                  ¼ cup milk
1 cup brown sugar, firmly packed    2½ cups sifted powdered sugar
¼ teaspoon salt                              ½ teaspoon vanilla

Melt butter. Blend in brown sugar and salt. Boil 2 minutes, stirring constantly. Take off heat and add milk and bring to boil again. Take off heat and add powdered sugar and vanilla. (Mrs. Lloyd Schmit, Masonville, Iowa)


1 egg, beaten
1 cup sugar
2 tablespoons butter
2 squares chocolate
3 tablespoons milk

Combine above ingredients, blend well and bring to a rolling boil for one minute. (Mrs. Paul Hueneman, Waukon, Iowa)



1 cup sugar                                                        ¼ cup sweet milk
¼ cup lard                                                         1 teaspoon vanilla
2 eggs                                                                ¼ cup flour
2 squares bitter chocolate, melted                         pinch of salt

Mix as cake dough. (NOTE: This recipe does not have a rising ingredient.) Bake at 375° for 30 minutes. Hand mixing produces best results. If not baked long enough, it will be doughy in the center. (Mrs. Charles Schindler, Marengo, Iowa)


2 cups white sugar                                                ½ cup milk
½ cup shortening                                                  1 teaspoon vanilla
4 eggs, add one at a time                                       1 teaspoon red food coloring
½ cup cocoa                                                        1 cup nut meats  (Optional)
1½ cup flour
1 teaspoon baking powder

Mix in the order given. Put in 11 by 16 inch jelly roll pan. Bake at 350° for 25 minutes. (Mrs. Dale Roberts, Kalona, Iowa)



1 cup soft shortening                    1½ cups flour
2 cups sugar                                10 tablespoons cocoa
4 beaten eggs                               1 teaspoon salt
2 teaspoons vanilla

Cream shortening and sugar. Add beaten eggs and vanilla. Sift dry ingredients and add. Bake at 350° for 30 minutes. (Mrs. Dick Gorman, Marion, Iowa)



½ cup butter                                             ½ teaspoon vanilla
½ cup brown sugar                                     1 cup flour
½ cup white sugar                                      1 cup oatmeal
1 egg                                                         6 ounce package chocolate chips
1/3 cup peanut butter                                  ½ cup powdered sugar
½ teaspoon soda                                        ¼ cup peanut butter
½ teaspoon salt                                          4 tablespoons milk

Cream butter, brown sugar and white sugar. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oatmeal. Spread in 13 by 9 inch pan and bake 20 to 25 minutes at 350°. Sprinkle chocolate chips over the top after baking and let stand five minutes. Frost with a mixture of the powdered sugar, peanut butter and milk. Spread evenly over top of chocolate chips. (Mrs. James C. Yearley, Earlville, Iowa)



½ cup sifted flour                                  ¾ cup sugar
¼ teaspoon soda                                   ½ teaspoon salt
1/8 teaspoon salt                                   2 eggs, beaten
½ cup firmly packed brown sugar           ¾ cup cut up Maraschino  cherries
1 cup uncooked quick oatmeal                ½ cup flaked or shredded coconut
1/3 cup melted butter                             ½ cup chopped nutmeats
¼ cup sifted flour

The first row of ingredients is for the base, the second row for the topping. For base, sift together flour, soda and salt. Add brown sugar, oats and butter, mixing well. Firmly press mixture into a greased 9 inch square pan. For topping. Combine ingredients thoroughly. Spread mixture over base. Bake at 350° about 30 minutes. Cool and cut into bars.



2 cups sifted flour
2 baking powder
1 cup butter or margarine
½ cup sugar
1 egg
1¼ cup unblanched almonds, chopped fine
2 cups sifted powdered sugar
3 tablespoons sherry or orange juice
1 egg white, unbeaten

Sift flour and baking powder in bowl. Cut in butter. Add sugar and egg. Chill dough. Roll to fit bottom of 9 by 12 inch baking pan. Mix almonds, powdered sugar, sherry and egg white and spread over dough in pan. Roll rest of dough to fit on top. Bake at 375° until lightly browned about 35 minutes. Cool and cut into squares. (Mrs. Vesta A. Winkler, Peoria, Illinois)



4 cups flour
1 teaspoon soda
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 cup nuts
2 cups cranberries, cut in half
2 eggs, beaten
1 cup orange juice
1 tablespoon orange rind, grated
4 tablespoons butter
4 tablespoons water

Mix dry ingredients, then add liquids. Bake 1 hour at 350°. Remove from pans immediately. Cool 10 minutes. Wrap in foil. Place in refrigerator 24 hours before using. Makes 4 small loaves or 2 large ones. (Mrs. Carl Kuenster, Iowa City, Iowa)



½ cup sifted soy bean flour
2 cups white flour sifted
2 tablespoons sugar
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
1 cup nuts, chopped
2 eggs, separated
1 cup milk
4 tablespoons melted shortening

Sift dry ingredients together and add nuts. Combine eggs, milk and shortening and mix with dry ingredients. Pour into greased and floured pan and let stand 20 minutes before baking in moderate oven (350°) for 1 hour. Makes one 9 by 4 by 3 inch loaf. (Mrs. Dick King, Cedar Rapids, Iowa)



Juice of one orange
grated rind of one orange
1 egg
1/3 to ½ cup soft butter
1 cup sorghum molasses
2 cups flour, all purpose
½ cup brown sugar
½ teaspoon each ginger and cinnamon
½ cup lukewarm water
1 teaspoon soda

Beat eggs in bowl. Add orange juice and grated rind to butter and half of the dry ingredients. Add the cup of molasses and remaining dry ingredients. Add water last. Bake in moderate 350° oven about 30 to 40 minutes. Serve warm with caramel sauce.

CARAMEL SAUCE: Mix 1 cup granulated sugar, 1 cup milk, ½ cup butter, and 1/3 cup white syrup. Boil rapidly until a caramel color is reached and mixture is thick enough to hold together when dropped in cold water. Do not stir after removing from the stove. (Mrs. C. J. Clark, Prairie DuChien, Wisconsin)



½ cup golden raisins
2 cups (1 pound) mixed candied fruits
1 cup California Sherry
2½ cups sifted flour
1 teaspoon nutmeg
½ teaspoon baking powder
7/8 cup margarine
½ cup brown sugar, packed
1 cup white sugar
3 eggs
1 pound pecan halves

Soak fruit in Sherry overnight. Sift dry ingredients. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Fold in flour mixture alternately with fruit. Add pecans and fold in well. Bake in slow oven at 275° for three hours, or until tests done (at least 2½ hours). Bake in greased paperlined tube pan. (Mrs. Brandmeyer)



¾ cup butter
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon cloves
½ teaspoon nutmeg
1 pound (2½ cups) chopped candied fruit
½ cup candied pineapple, if desired, cut in thin wedges
½ pound (1¼ cup) whole candied cherries
1 pound (3 cups) raisins
1¼ cup (8 ounces) dates, cut in  large pieces
2 cups nuts (pecans, almonds, or other nuts)
4 eggs
1¾ cup firmly packed brown sugar
1 cup liquid (milk, water or fruit juice)
¼ cup molasses

Melt butter and cool. Sift flour, baking powder, salt, cinnamon, all spice, cloves and nutmeg into large bowl. Add candied fruit, pineapple, cherries, raisins, dates, and nuts. Mix to coat fruit with dry ingredients. Beat eggs until foamy. Gradually add brown sugar, beating until well combined. Blend in 1 cup of the liquid, molasses and the cooled melted butter. Add to flour fruit mixture. Stir until well combined. Prepare one 10 inch tube pan, two 9 by 5 by 3 inch pans, four 1 pound coffee cans or six number two cans by greasing well and lining with wax paper. Turn batter into pans, filling ¾ full. Bake in a slow oven at 275° for 2½ to 3 hours. Cool thoroughly before removing from pans. To remove cakes from number two cans, cut out bottom of can and loosen cake from sides with spatula. (Mrs. Torn Hurley, Cedar Rapids, Iowa)



5 cups sifted regular flour
1 teaspoon baking powder
½ teaspoon salt
1½ cups butter or margarine
2 cups granulated sugar
3 eggs
1 teaspoon vanilla

Sift flour, baking powder, and salt onto waxed paper. Cream butter or margarine with granulated sugar until fluffy light in a large bowl. Beat in eggs, one at a time until well blended. Stir in vanilla. Stir in flour mixture, a third at a time, blending well to make a stiff dough. Chill at least an hour, or until dough is firm enough to handle, overnight is still better. Drop by teaspoonful on a greased cookie sheet. Press to ¼ inch thickness with a glass dipped in granulated sugar. You may wish to sprinkle with additional sugar. Bake at 350° for 8 minutes or until firm and lightly browned around the edges. Remove from cookie sheets with a spatula and let cool completely on wire racks. (Tripoli, Iowa listener)



3 cups sugar
1 cup butter
4 eggs
½ cup sweet cream
1 teaspoon soda or 2 teaspoons baking powder
2 teaspoons nutmeg
4 cups flour

Mix ingredients as given. Roll thin and cut in whatever shape you wish. Bake in oven (no temperature given) about 15 minutes or until done. Do not roll too thin, but let them be sort of fat. (Mrs. Loren Felderman, La Motte, Iowa)



1 cup shortening
1 cup sugar
1 egg
½ cup light molasses
1 teaspoon cider vinegar
1 cup dairy sour cream
3 cups sifted all purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
2 teaspoons baking soda
1 teaspoon salt

Cream shortening and sugar. Add egg and molasses, beat well, add vinegar and sour cream. Mix and sift flour, spices, baking soda and salt. Stir in. Drop from teaspoon on greased baking sheets. Bake at 350° for about 15 minutes. Makes about 6 dozen cookies, depending on size. If desired, decorate with almond, walnut halves, or coconut before baking. Can be frosted with powdered sugar frosting after baking. (Mrs. Quinton Clark, Postville, Iowa)



¾ cup shortening
1 cup brown sugar
1 beaten egg
¼ cup light molasses
2¼ cups enriched flour
¼ teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ cup white sugar

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)



1½ cups sifted flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 cup shortening
2 cups brown sugar
2 eggs
1 teaspoon vanilla
3 cups quick oatmeal

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 preheated 375° oven 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)



1 cup margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups quick oats
2 cups coconut

Sift flour, baking powder and salt together. Mix in the order given. Chill at least an hour and then roll a teaspoon of dough in palms of hands to form a ball. Place on greased cookie sheet and flatten slightly. Do not overbake as they will be too hard when cooled. Bake at 375° for about 10 minutes or until lightly browned. This makes a large quantity and one could cut the recipe in half for a small family. The rest of the dough, if not used, can be stored in the refrigerator until it's time to bake again. Store tightly covered. (Mrs. G H. McDowell, Peoria, Illinois)


½ cup butter
½ cup brown sugar
½ cup white sugar
1 9 ounce can crushed pineapple
1½ cups rolled oats
1 cup flour
1 teaspoon soda
½ teaspoon salt
½ teaspoon cinnamon
Dash of nutmeg

Cream butter and sugars together. Add crushed pineapple, juice and all. Add oats and sifted dry ingredients. Chopped nuts may be added. Drop onto greased cookie sheet. Bake at 375° for 15 minutes. (Mrs. Donna Baal, Sherrill, Illinois)



Angel food cake leaves you with a lot of leftover egg yolks. Here's the answer. Bake a batch of egg yolk cookies. Though the recipe doesn't call for it you can add chocolate chips, raisins, coconut or anything you wish to it.

1 cup shortening (part butter)
1½ cups sugar
6 egg yolks (or 3 whole eggs)
2½ cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon vanilla
½ teaspoon lemon flavor
½ teaspoon orange flavor

Cream shortening and sugar until fluffy. Add 6 beaten egg yolks to which the flavorings have been added. Combine flour, soda, cream of tartar and add to that mixture. Roll into small balls. Dip in sugar and flatten on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 5 dozen.


1 cup sugar
½ cup butter
1 beaten egg
1 cup unsweetened applesauce
1 teaspoon soda
2 cups flour
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon nutmeg
1 cup chopped nuts
1 cup chopped raisins

Cream the sugar and shortening. Add egg and beat well. Add applesauce in which is dissolved the soda. Sift flour, salt and spices and add to the mixture, then fold in raisins and nuts. Drop by teaspoon onto a cookie sheet and bake at 350° for about 15 minutes. (Oxford Junction listener)



1 cup shortening
2 tablespoons butter or margarine
½ teaspoon salt
1 teaspoon crushed anise seed
1½ teaspoons grated lemon rind
1 teaspoon vanilla extract
1¼ cups sugar
2 small eggs
2 cups flour

Mix all ingredients. Make into one inch balls after chilling, Bake at 350° for 8 to 10 minutes on greased baking sheet.



3 cups flour, sifted
1 teaspoon soda
1 cup shortening (Crisco)
1½ cups brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla
½ cup coconut
¾ cup whole salted peanuts

Cream shortening and sugars. Add eggs and vanilla then the remaining ingredients. Bake at 375° for about 10 minutes.



1 cup soft shortening
2 cups brown sugar
2 eggs
½ cup sour milk, buttermilk, or water
3½ cups sifted flour
1 teaspoon soda
1 teaspoon salt
4 cups cut up gum drops (some do not like to use the black ones)

Mix shortening, brown sugar and eggs together. Stir in sour milk, buttermilk or water. Stir flour, soda and salt together and add. Add gum drops last. Chill at least an hour. Drop by spoonfuls on greased baking sheet. Bake at 400° about 8 to 10 minutes until set, or when touched with finger almost no imprint remains.



1 cup shortening
1 cup brown sugar
1 cup white sugar
3 well beaten eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon soda
1 teaspoon salt
1 Number Two size can fruit cocktail, drained
1 teaspoon baking powder
¾ cup chopped nuts

Cream shortening and sugars. Add eggs and blend well, adding vanilla while stirring. Stir dry ingredients together and add with fruit cocktail and chopped nuts. Chill dough. Drop on cookie sheet. Bake at 375° (no time given). Frost with powdered sugar icing. (Mrs. Fred McPherson, Van Horne, Iowa)


2 cups sifted all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup bran flakes
½ cup soft butter or margarine
2 tablespoons orange juice
1 teaspoon grated orange peel
½ teaspoon lemon extract
1 teaspoon artificial sweetener

Mix and sift flour, baking powder and salt. Add remaining ingredients and beat well until well blended. Form into 2 rolls, 1½ inches in diameter. Wrap in aluminum foil Chill several hours or overnight. Slice thin. Place on greased baking sheets. Bake at 400° for 8 to 12 minutes. Makes 6 dozen cookies. (Mrs. Lawrence DeLancey, Dundee, Iowa)


1 cup shortening
2 cups brown sugar
2 unbeaten eggs
1 cup nutmeats
1 teaspoon vanilla
3 cups flour
½ teaspoon soda
½ teaspoon salt
1 teaspoon baking powder

Cream shortening and brown sugar, then add unbeaten eggs and beat well. Then add other ingredients, sifting flour, salt and soda together. To make chocolate ice box cookies, add ½ cup cocoa to above. Roll up in foil paper and put in freezer. Slice and bake as wanted. (No temperature or time given.) (Mrs. LaVerne Berner, Goose Lake, Iowa)



2 cups flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 cup confectioner's sugar
1 cup shortening or margarine
1 egg
1 teaspoon vanilla
1 cup chopped walnuts

Sift flour, cream of tartar, and baking soda and set aside. Measure into a bowl the sugar and margarine. Blend and add eggs. Then add vanilla and chopped walnuts to the butter sugar egg mixture. Add flour mixture and mix until smooth. Roll dough into balls and place on a cookie sheet. Flatten balls by pressing them with a fork which has been dipped into confectioner's sugar so it won't stick. Bake at 375° for 5 to 7 minutes. Butter icing and decoration tops them off. (Mrs. Carol Backen, Iowa City, Iowa)

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