The 80th Anniversary Cookbook

THE 80th ANNIVERSARY COOKBOOK
(Part 2)

                                                         "JUST FOR NOTES"
                                                                           BLANK PAGE
                                                                     72

HINTS FOR BREAKFAST

When making hash brown potatoes, use seasoned salt instead of regular salt. Makes a tremendous difference in taste.

For perfect shaped pancakes use a meat baster to "squeeze" your batter onto the hot griddle.

To make nice fluffy pancakes, beat the egg yolks and add to batter. Whip egg whites until stiff and fold into the batter, The results will be a nice fluffy pancake.

Adding a little sugar to the batter of pancakes and waffles will make them brown more quickly.

For evenly rounded tops on nut breads and muffins, grease baking pans or muffin cups on the bottom and only ½ inch up the sides. Do this and your batter will cling to the sides of the pan instead of sliding back down.

For biscuits with softer sides, place them in a baking pan with sides barely touching, for firmer sides leave space in between them.

To quickly use that frozen juice concentrate. simply mash it with a potato masher. No need to wait for it to thaw. A wire whip works also.

Transfer your jelly to a small plastic squeeze bottle, no more messy, sticky jars or knives!

When making scrambled eggs, for each 2 eggs, add a tablespoon of sour cream and 1/4 teaspoon dill weed. Delicious!

To determine whether an egg is fresh, immerse it in a pan of cool. salted water. If it sinks, it is fresh - if it rises to the surface, throw it away.

Add a few drops of vinegar or a little salt to the water when poaching eggs, it will help keep the egg whites from separating.

Scrambled eggs for a crowd. Add a pinch of baking powder and 2 teaspoon of water per egg.

Minimize bacon shrinkage by running bacon under water before frying. This reduces shrinkage by about 50%.

OATMEAL PANCAKES February 1965 (called OATMEAL PANCAKES #1 in February 1965 bulletin)

1½ cups rolled oats
2 cups buttermilk
½ cup sifted flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon soda
2 eggs, beaten

Mix oats and buttermilk and then beat in remaining ingredients. This recipe makes a thin batter. Makes twelve four inch pancakes.

FAVORITE WAFFLES May 1969

2 cups flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
3 eggs
2 cups buttermilk
6 tablespoons oil

Separate eggs. Beat yolks till foamy and light. Add 1 cup of the buttermilk and beat together. Meanwhile, measure and sift together the flour, salt, soda, and baking powder. Add to egg yolks and beat well. Beat in remaining buttermilk. Add oil. Beat egg whites until stiff, then fold in and batter is ready to use.

EGG AND BACON SOUFFLÉ June 1972 (Wrong date its May 1972)

½ cup bacon, cooked and diced
6 slices bread
6 eggs, slightly beaten
2 cups milk
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika

Fry bacon until light brown. Brush bread with bacon drippings. Put in 3 quart casserole. Arrange in layers and sprinkle each layer with bacon. Combine remaining ingredients and pour over bread. Bake in moderate oven at 350° for 45 minutes. Can be mixed the night before.

HEAVENLY HOTS (HOT CAKES) November 1972 (Book has wrong date its November 1973)

2 eggs
2 tablespoons cake flour
1½ tablespoons sugar
½ teaspoon baking soda
1 small carton sour cream
Pinch of salt

Beat eggs and add remaining ingredients and beat well. Fry like dollar sized pancakes. Serve with warm maple syrup and butter.

JACKIE'S EGGS PORTUGAL January 1977 (book left name of caller out)
Jackie Olden

8 slices of white bread (without crusts)
¾ pound grated cheddar cheese
1½ pounds skinless sausage links
4 eggs
2½ cups milk
¾ tablespoon prepared mustard
1 can (10 3/4 ounce) cream of mushroom soup
¼ cup dry vermouth
1 can (4 or 5 ounce) sliced mushrooms

Cut sausage links into thirds and brown. Cube bread and place in a 9 x 13 inch casserole. Top with cheese and cooked sausage Mix together eggs. milk. Mustard and a small dash of salt. Pour over casserole. Place casserole in refrigerator and let stand overnight. Next morning, blend together soup and mushrooms with dry vermouth. Pour over casserole. Bake for 1½ hours at 300°. Serves ten.

SAUSAGE SOUFFLÉ July 1977
(a breakfast casserole)

1 pound of link sausage
6 slices of bread, cubed
1½ cups shredded cheddar cheese
1½ cups milk
4 eggs, beaten
¼ teaspoon salt
pepper to taste

Brown the sausages and cut into thirds. Alternate layers of bread, sausage and cheese in a greased 1 quart casserole. Mix together the milk, eggs and salt (pepper) and pour over the casserole. Cover and refrigerate overnight. Bake at 325° for 45 minutes. Serve.

CHEESE STRADA November 1979

12 slices of frozen white bread
¾ pound sharp cheese, sliced
1 10 ounce package frozen chopped broccoli, cooked and drained
2 cups finely diced cooked or canned ham
6 slightly beaten eggs
3½ cups milk
2 tablespoons instant minced onion
½ teaspoon salt
¼ teaspoon dry mustard

Cut 12 "donuts" (and "donut holes") from the bread and set aside. Then, fit the scraps from the bread into the bottom of a greased 9 x 13 inch pan. Place the sliced cheese, in a layer, over the bread scraps. Then, add a layer of broccoli and a layer of ham. Next, arrange the bread "donuts" (the "holes") on the top. Combine the remaining ingredients: eggs, milk, minced onion, and seasonings and pour over everything. Cover and refrigerate for at least 6 hours (or overnight). Bake, uncovered, at 325° for 55 minutes. Sprinkle with a little grated cheese just before baking is finished and let stand for 10 minutes before serving.

STEAMBOAT OMELET September 1980

Grease 9 x 13 x 2 inch pan. Cut off crusts of 16 slices of sandwich bread. Put 8 slices in bottom of pan. On each slice put 1 slice Canadian bacon or bologna or ham. On top of that put 1 slice cheddar or American cheese. Put other 8 slices on top, buttered side up. Beat 6 eggs. Add ½ tsp. salt, ½ tsp. pepper, ¼ cup minced onion, ¼ cup finely chopped green pepper, 1 to 2 tsps Wor sauce, and 3 cups whole milk (must be whole milk). Pour into pan over bread. Can be frozen at this point up to 2 days. Before baking, melt 1/8 lb. butter. Pour over eggs and bread. Sprinkle 1 cup crumbled potato chips over top. Bake at 350° for 1 hour. (If frozen, add 15-20 minutes.) Makes a nice brunch for 8-12 people.

OVEN SCRAMBLED EGG AND CHEESE BAKE May 1988

4 tbsps. butter, melted
½ tsp. salt
¼ tsp. pepper
½ tsp. prepared or dried mustard
12 eggs
1 cup milk
½ lb. grated cheese

Pour melted butter in a 9 x 13'' pan. Combine salt pepper, mustard and eggs. Mix and beat well. Add milk and cheese. Mix well. Pour over butter. Bake at 350° for 25-30 minutes. Serves 4-8.

HAWKEYE BREAKFAST CASSEROLE August 1988

2½ cups seasoned croutons
2 cups shredded cheddar cheese
2 lbs. precooked sausage links, cut in quarters

Layer in 9x13 baking dish in order given. In a bowl,
place:

4 eggs
2½ cups milk
1 tbsp. dry mustard
¼ cup dry onion flakes

Beat and pour over croutons. Cover and refrigerate overnight. The next morning, blend 1 can cream of mushroom soup 1 can milk. Pour over casserole. Bake at 300° for 90 minutes. Cut in squares and serve. Recommended for early tailgate parties.

EASY BREAKFAST SQUARES March 1990

1 (24 oz.) pkg. O'Brien Hash browns with onion & pimento
2 cups diced ham
6 ozs. cheddar cheese, shredded
6 ozs. mozzarella cheese, shredded
3 eggs, beaten
½ tsp. salt
1 cup milk
1 medium onion, minced

Put potatoes in bottom of 9 x 13" pan. Sprinkle with ham and cheeses. Beat eggs. Add milk, salt & onion. Pour over the meat and potatoes. Cover and refrigerate at least 3 hour. Bake at 350° for 1 hour. Let stand 10 minutes. Cut in squares.

CHICKEN BRUNCH CASSEROLE May 1990

10 slices bread, crusts removed
4 cups cooked chicken, cubed
½ lb. mushrooms, cleaned and sliced
1 can water chestnuts, drained and sliced
10 slices cheddar cheese some mayonnaise
1 can cream of mushroom soup
1 can cream of celery soup
1 tsp. salt
¼ tsp. pepper
1 cup milk
4 eggs, slightly beaten
some pimento for garnish
bread or cracker crumbs

Butter bread, place buttered side down in greased 3 quart casserole. Put chicken on next. Sauté mushrooms in 1 tbsp. butter. Layer over chicken with chestnuts. Spread each slice of cheese with mayonnaise. Layer with mayonnaise side down over vegetables. Mix eggs and milk. Pour on top. Combine soups, salt and pepper. Spoon on top. Sprinkle on pimento. Cover Refrigerate several hours or overnight. Bake, covered, at 350° for 1 hour. Remove cover, sprinkle on crumbs. Dot with butter. Bake an additional 15 minutes, uncovered.

DENVER BRUNCH BAKE June 1994

2 eggs
2 cups Bisquick
1½ cups chopped ham
¾ cup shredded cheddar
½ cup chopped onion
1/3 cup chopped green pepper
1/3 cup milk
2 Tbsp. oil

Preheat oven to 375°. Beat eggs and stir in all remaining ingredients. Spread evenly into greased 9" x 9" x 2" pan. Bake uncovered 25-30 minutes until lightly browned. Sprinkle on an additional ¾ cup shredded cheddar. Return to oven 2-3 minutes until cheese melts.

ORANGE FRENCH TOAST May 1995 (book didn't have where it came from)
BARKLEY HOUSE BED AND BREAKFAST BOONE, IA

4 eggs
2/3 cup orange juice
1/3 cup milk
¼ cup sugar
1 tsp. vanilla
1/8 tsp. nutmeg
8 slices French or Italian bread
¼ cup butter or margarine

Beat the first six ingredients together until combined. Place bread slices in a 9" x 13" pan. Pour egg mixture over bread. Cover and refrigerate 2-24 hours. To bake: place butter in a 15" x 10" x 1" pan and place in a preheated 350° oven until butter is just melted. Place bread in a single layer on melted butter. Bake for 20 minutes. Serve immediately with orange syrup.

Orange Syrup:

½ cup butter or margarine
½ cup sugar
1/3 cup frozen orange juice concentrate

Combine together in a saucepan. Cook and stir together over a low heat until butter is melted. DO NOT BOIL! Cool 10 minutes. Beat with a rotary beater until slightly thick. Stir in ½ cup pecans.

BRUNCH EGGS April 1999 (book has wrong date its 3-10-99)

1 lb. deli sliced ham
1 lb. deli sliced Swiss cheese
8 eggs, slightly beaten
½ pint whipping cream

Layer ingredients, in order given, in a sprayed 9x13" pan. Bake at 400° for 10 minutes. Sprinkle on some white pepper, paprika and grated parmesan cheese. Bake, and additional 10 minutes. Let stand for 10 minutes. Garnish with parsley.

SUPERB STRAWBERRY BANANA FRENCH TOAST May 2001

10-12 slices of day old French bread, sliced diagonally
5 eggs, lightly beaten
3/4 cup milk
1 tbsp. vanilla
1 pinch baking powder
1 16 oz. pkg. whole, frozen strawberries
2 firm bananas, sliced
1 cup sugar
1 tbsp. pumpkin pie spice
cinnamon & sugar for sprinkling

In a large baking dish arrange the bread. In a medium bowl, mix the eggs, milk, vanilla and baking powder. Pour over the bread and turn each piece to coat. Cover and refrigerate overnight. Remove dish from the fridge and let set. In a large bowl combine the strawberries, bananas, sugar and pumpkin pie spice. Pour strawberry mixture into a greased baking dish, large enough to hold the soaked bread. Place the soaked bread on the strawberry mixture and sprinkle lightly with cinnamon sugar. Bake at 350 degrees for 30 minutes.

BELGIAN WAFFLES June 1999 (book has wrong date its 3-12-99)

1 pkg. dry yeast
2 cups lukewarm milk
4 eggs, separated
1 tsp. vanilla
2½ cups sifted flour
½ tsp. salt
1 tbsp. sugar
½ cup melted butter

Sprinkle yeast over milk, stir to dissolve. Beat egg yolks and add to the yeast mixture with vanilla. Sift together the dry ingredients; add to the liquid mixture. Stir in the butter, combine thoroughly. Beat egg whites until stiff; carefully fold into the batter. Let the batter stand in a warm place for 45 minutes until doubled in size. Use ¾-1 cup mixture per waffle. This makes enough for 4 large waffles.

FRENCH TOAST CASSEROLE May 2001

(Can be started the night before!)
1 loaf (10 oz.) French bread, cut into 1 inch cubes (10 cups)
8 eggs
3 cups milk
4 tsp. sugar
1 tsp. vanilla extract
3/4 tsp. salt (optional)

Topping:

2 tbsp. butter or margarine, cubed
3 tbsp. sugar
2 tsp. ground cinnamon
maple syrup, optional

Place bread cubes in a greased 9 x 13 x 2" baking dish. In a mixing bowl beat the eggs, milk, sugar, vanilla and salt (if desired). Pour over the bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon: sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes. or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.

Cakes Candies Cookies Bars & Desserts

HINTS FOR DESSERTS

To make long "curled" chocolate shavings for cakes, pies or puddings, use the vegetable peeler to shave the chocolate. This also works well for frozen butter.

Grating a stick of butter softens it quickly. So will a few seconds in your microwave.

Save the liquids from canned fruits and thicken them with cornstarch: beat and serve as sauce over cake or pudding.

To prevent a skin from forming on the top of refrigerated puddings, place transparent plastic wrap tightly over the top of the dish. Don't let wrap touch the pudding.

To cream butter and sugar; put them in a warm bowl and beat as usual until mixture is like whipped cream.

When a recipe calls for a quantity of melted butter, measure it after melting, not before.

Before returning an opened carton of ice cream to the freezer, press plastic wrap onto the surface of the ice cream to prevent ice crystals from forming.

Whipped cream can be made well in advance without separating. Sprinkle ½ tsp. unflavored gelatin over 1 T, of cold water in a custard cup, then set the cup over simmering water to melt the gelatin. Whip 1 cup of heavy cream until almost stiff. Add the gelatin mixture and Whip until stiff. Cover and refrigerate as long as 3 days.

If you like whipped cream sweetened, it will be fluffier and less likely to separate when made ahead if you use confectioners sugar instead of granulated sugar.

Heavy cream will whip faster if you chill the bowl and the beaters in the freezer until they're very cold,

Avoid using the ultra pasteurized variety of heavy cream; it takes much longer to whip.

Evaporated milk has considerably less cholesterol than heavy cream and can be whipped like cream. Pour it into an ice cube tray and freeze for about ½ hour or until ice begins to form around the edges, remove the tray from the freezer, pour the milk into a chilled bowl and whip it with a chilled electric beater until it thickens.
84

1 MINUTE CHOCOLATE FROSTING April 1963 (book left name of caller out)

1 egg, beaten
1 c. sugar
2 tbsps. butter
2 squares chocolate
3 tbsps. milk

Combine above ingredients, blend well & bring to a roiling boil for 1 minute, (Mrs. Paul Hueneman, Waukon, Iowa)

CHOCOLATE PUDDING CAKE October 1966

1 cup sugar
8 tablespoons cocoa
1 2/3 cup boiling water
6 tablespoons margarine or butter
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk

Combine half of the sugar, 5 tablespoons of the cocoa and water. Cream butter, sugar and vanilla. Sift dry ingredients together (including remaining sugar and cocoa) and add alternately to creamed mixture with ½ cup milk. Spoon the water mixture over this batter. Bake 350° for 40 minutes.

CREAM CHEESE FROSTING December 1971

Mix 1½ cups powdered sugar, 6 ounces cream cheese, 1 teaspoon vanilla, 1 tablespoon butter or margarine and ¼ teaspoon salt until smooth. After frosting, spread chopped nuts over frosting.

CREAM CHEESE CAKE April 1974

Crust:
1½ cups graham cracker crumbs
1/3 cup butter (melted)

Mix together and press into bottom and up sides of cheesecake pan.

Filling:

2 eggs
½ cup sugar
½ tsp. vanilla
1½ cups creamy cottage cheese
1 (8 oz.) Pilly cream cheese

Blend butter, cream cheese and vanilla; cream well, Add confectioner's sugar gradually, beating well. If mixture is too thick to spread, add a small amount of milk.

COCONUT ORANGE CAKE January 1976

1 pkg. (2 layer size) white or yellow cake mix
1 cup milk
2 eggs
½ of 6 oz. can of frozen orange juice concentrate (thawed)
½ cup flaked coconut
Also, will need 1/3 cup flaked coconut for the topping.

Combine cake mix, milk, eggs and the orange juice concentrate. Beat at medium speed on the electric mixer for four minutes. Fold in the ½ cup coconut. Pour into two greased, floured 9" layer pans. Bake at 350° for 30-35 minutes.

FROSTING:

1 cup sugar
1/3 cup water
¼ tsp. cream of tarter
dash of salt

Bring to boiling, stirring until sugar dissolves. Slowly add the sugar syrup to two unbeaten egg whites, beating constantly with the electric mixer until stiff peaks form about seven minutes. Then beat in 1 tsp. vanilla. Cover both cakes. Then, tint the 1/3 cup coconut with 1 tsp. orange juice and sprinkle on the top of cake.

BROWN SUGAR & COCONUT FROSTING May 1976

6 Tbsp. melted butter
2/3 cup brown sugar
¼ cup cream or milk
1 cup flaked coconut
½ tsp. vanilla

Spread over the cake. Brown slowly in the broiler until coconut is lightly browned. Good for German Chocolate cake or Rhubarb cake.

CARROT CAKE October 1963

4 eggs
2 cups sugar
1½ cups Mazola oil
2 cups flour, sifted
2 teaspoons soda
½ teaspoon salt
2 teaspoons cinnamon
3 cups grated carrot, finely grated

Beat eggs well, add sugar and Mazola oil and beat thoroughly. Sift flour, soda, salt, cinnamon and add to first mixture and beat well. Fold in carrots and beat well. Bake 350° for 45 minutes in a greased cake pan.

ICING:

½ stick margarine, 1 small package cream cheese , ½ box powdered sugar, 2 teaspoons vanilla, and ½ cup chopped nuts. Double the amounts for layer cake.

AMISH APPLE CAKE November 1982

2-1/3 cups flour
2 cups sugar
2 teaspoons baking soda
¾ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup margarine
2 eggs
4 cups chopped apples

Method as for any other cake. Bake for 45 minutes at 325° in a 9 x 13 inch pan.

Caramel frosting

Melt ½ cup butter or margarine. Add 1 cup brown sugar, boil. Stir 1 minute, or until slightly thick. Cool slightly. Add ¼ cup milk, beat smooth. Beat in about 3¼ cups sifted confectioners sugar till it is of spreading consistency.

TOFFEE TUNNEL CAKE September 1985

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1½ cups sugar
1½ teaspoons vanilla
4 eggs
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup peanut butter
1/3 cup chocolate syrup
2 (5/8 ounce) Heath Toffee Bars, crushed

Grease a 10 inch bundt pan. Combine butter, cream cheese, sugar and vanilla until light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each egg. Add flour, baking powder and salt. Blend at low speed until moist. Beat 3 minutes at medium speed. Spoon 2/3 of batter into pan. Combine peanut butter with chocolate syrup and crushed candy bars. Mix well. Add this to remaining 1/3 of batter and mix well. Carefully spoon batter in pan. Bake in 325° oven for 80-85 minutes. Cool upright in pan 15 minutes. Remove from pan and cool completely before serving.

GERMAN CHOCOLATE CHEESE CAKE March 1990 (book left name of caller out)
Gary Edwards

1 pkg. German Chocolate Cake Mix, prepared per package directions
2 (8 oz.) pkgs. cream cheese, softened
1½ cups sugar
4 eggs
1 tsp. vanilla

Mix cream cheese, sugar, eggs and vanilla in separate bowl. In a greased 9 x 13" pan, pour half of cake mix, and half of cheese mixture over batter, then layer other half of cake and half of cheese mixture. Bake at 300° for 1½ hours. Let cool.

Frosting:

1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick margarine
1 tsp. vanilla

Cook ingredients over low heat, until thick, about 12 minutes. Add 1 1/3 cups coconut and 1 cup pecans. Spread over cooled cheese cake.

ITALIAN CREAM CHEESE CAKE May 1986

1 stick margarine
½ cup shortening
2 cups sugar
5 egg yolks (reserve whites)
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
3½ ounces coconut
1 cup chopped nuts
5 egg whites, beaten stiff

Cream shortening and margarine together. Add sugar. Beat until smooth. Add egg yolks. Beat well. Sift flour and soda together; adding alternately with buttermilk. Stir in vanilla. Add coconut and nutmeats. Fold in egg whites. Pour batter into 3 greased and floured 8 inch cake parts. Bake at 325° for 25-30 minutes. Remove from oven. When cake is cool, spread cream cheese icing between layers.

Icing.

8 ounces cream cheese
¼ cup margarine
1 pound powdered sugar
1 teaspoon vanilla
1/3 cup chopped nuts

Beat cream cheese and margarine until smooth. Add sugar. Mix well. Add vanilla. Beat until smooth. Frost. Sprinkle with nuts.

CHOCOLATE MINT CHEESECAKE CUPS July 1996

¾ cup light process cream cheese
½ cup sugar
½ cup 1% low fat cottage cheese
2 tbsps. all purpose flour
3 tbsps. unsweetened cocoa
3 tbsps. creame de menthe
½ tsp. vanilla extract
1/8 tsp. salt
1 egg
1 tbsp. semi sweet chocolate mini morsels

Place first 9 ingredients in container of an electric blender, cover and process until smooth. Spoon batter evenly into 24 paper lined miniature muffin pans. Top each with 4 to 5 chocolate mini
morsels. Bake at 300° for 18 minutes. Let cool in pans on a wire rack. Cover and chill at least 2 hours.

ITALIAN RUM CAKE June 1986

2 eggs, separated
½ cup firmly packed brown sugar
1 cup coconut
½ cup ground pecans
1 package butter recipe cake mix
1 cup sour cream
½ cup rum
½ cup water
2 eggs

Preheat oven to 350°. Grease a 10 inch tube pan with 2 tablespoons butter. Beat 2 egg whites until foamy. Gradually add brown sugar. Beat until stiff peaks form (3 minutes). Fold in coconut and ½ cup ground pecans. Spread on bottom and sides of pan, up to 1 inch. Add remaining ingredients and 2 egg yolks at low speed until moist. Beat for 2 minutes, on high. Pour into prepared pan. Bake for 55-65 minutes. Cool for 10 minutes. Invert on serving plate. Cool.

Glaze:

1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons rum
1 tablespoon butter, softened
1 tablespoon corn syrup
2 teaspoons water
2 teaspoons ground pecans
6 maraschino cherries

Blend first six glaze ingredients until smooth. Spoon over cake. Sprinkle with pecans. Garnish with cherries.

RASPBERRY LAYER CAKE WITH BUTTER CREAM FROSTING April 1997

1 (2 layer) pkg. white cake mix
½ cup raspberry pie filling
2 cups powdered sugar
¼ cup milk
1 stick softened butter
1 tsp. vanilla

Prepare cake mix and bake per package directions in two 9" layer pans. Spread the raspberry pie filling onto the top of one layer. Top with second layer cake. Combine remaining ingredients and frost. Top with an additional ½ cup of raspberry pie filling.

PUMPKIN CHEESE CAKE November 1990

Crust:

¼ cup butter
1¼ cups ginger snap cookies, crushed

Melt butter in sauce pan and mix in ginger snaps. Press into ungreased 9x9" pan. Bake at 350° for 10
minutes.

Filling:

2 (8 oz.) pkgs. cream cheese, softened
2/3 cup granulated sugar

Mix together and add 2 unbeaten eggs and stir till blended.

Mix in:

1 (14 oz.) can pumpkin

Add:

½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ tsp. salt

Pour into crust and bake at 350° for 50-60 minutes till firm. Chill. Garnish with whipped cream and chocolate curls.

CHOCOLATE TURTLE CHEESECAKE February 1996

2 cups vanilla wafer crumbs
6 tbsps. margarine, melted
1 (14 oz.) bag caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans, toasted (optional)
2 (8 oz.) pkgs. cream cheese, softened
½ cup sugar
1 tsp. vanilla
2 eggs
½ cup semi sweet chocolate pieces, melted

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan. Bake 350° 10 minutes.

In 1½ quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350° 40 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Chill. Garnish, if desired.

FIRST PRIZE APPLESAUCE CAKE & CARAMEL FROSTING September 1996

4 cups sifted flour
4 tsps. baking soda
1¼ tsps. salt
2 tsps. cinnamon
½ tsp. nutmeg
½ tsp. cloves
2 tbsps. cocoa
1 cup oil
2 cups sugar
3 cups heated unsweetened applesauce
½ cup raisins
½ cup chopped pecans

Sift the first 7 ingredients together. Combine oil and sugar in a large mixing bowl. Beat until well blended. Stir in hot applesauce and blend thoroughly. Add dry ingredients and blend well. Stir in raisins and nuts. Pour into two greased and floured 9" x 9" x 2" pans. Bake at 400° for 15 minutes. Reduce heat to 375° and bake 15 minutes more.

Caramel Frosting:

Melt ½ cup butter in a saucepan. Add 1 cup firmly packed dark brown sugar. Bring to a boil and boil for 2 minutes. Remove from heat and add ¼ cup milk. Return to heat and bring to a full boil. Cool to lukewarm. Add 2 cups powdered sugar. Frost.

CHOCOLATE ZUCCHINI CAKE July 1999

2 cups sugar
¾ cup oil
3 eggs
2 tsp. vanilla
2 cups grated zucchini
2½ cup flour
½ cup cocoa
2½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
12 oz. chocolate chips

Cream all ingredients together. Put in a greased and floured (or sprayed) 9x13" pan, or 2 large loaf pans. Bake at 350°, 1 hour.

CHOCOLATE CHERRY UPSIDE DOWN CAKE January 2000

21 oz. cherry pie filling
2¼ cups all purpose flour
1½ cups sugar
¾ cup unsweetened cocoa
1½ tsps. baking soda
¾ tsp. salt
1½ cups water
¼ cup cooking oil
¼ cup vinegar
1½ tsps. vanilla

Preheat oven to 350°. Spread pie filling into a greased 9x13" pan. Stir flour with the sugar, cocoa, baking soda and salt. In a separate bowl, combine water, oil, vinegar and vanilla. Add the liquid to the dry mixture and stir just until moistened; pour into the pan over pie filling. Bake for 30-35 minutes. Cool in the pan for 10 minutes. Invert pan onto a plate; cool completely.

CARROT CAKE February 2000
(w/crushed pineapple)

2 cups flour
2 tsps. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsps. cinnamon
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots
1 cup crushed pineapple
1 cup chopped nuts

Combine the flour, baking powder, baking soda, salt and cinnamon; sift together and set aside. Mix
together the remaining ingredients in order given, adding eggs one at a time. Stir dry ingredients into this mixture; beat well. Bake in a greased 9x13" pan at 350°, for 30-45 minutes, until it's firm in the middle.

Frosting:

8 ozs. cream cheese, softened
½ stick margarine
1 lb. powdered sugar
2 tsps. vanilla

Cream the cream cheese and margarine; beat in the powdered sugar and vanilla. Spread frosting on when cake is cool.

STRAWBERRY-RHUBARB UPSIDE DOWN CAKE June 2000

4 cups rhubarb, chopped
1 cup sugar
1 box strawberry gelatin
1 box Duncan Hines Deluxe Strawberry Cake mix

Combine rhubarb with sugar and gelatin; mix well and put in a greased 9x13" pan. Prepare cake mix as directed; pour over rhubarb. Bake at 350° for 1 hour. Let stand about 10 minutes.

PRINCESS DIANA'S WEDDING CAKE March 2000

1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsps. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry
ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.

PRINCESS DIANA'S WEDDING CAKE FROSTING March 2000

8 oz. pkg. cream cheese
¼ cup oil
1 tsp. vanilla
3 cups powdered sugar

Mix oil and vanilla into cream cheese. Add powdered sugar. Mix well.

ROYAL RASPBERRY CAKE June 2000

2 cups flour
½ tsp. salt
1 tbsp. baking powder
1 tsp. vanilla
3½ cups fresh raspberries
1/3 cup sugar
1 egg
1 cup milk
¼ cup margarine

Stir together the flour, salt and baking powder; set aside. Cream butter with sugar; stir in egg, milk and vanilla. Add the dry ingredients; pour into a 9x13" pan. Spread berries over the batter. Bake at 350°, for 30-35 minutes.

Glaze:
1½ cup powdered sugar
2 tbsps. cream
1 tsp. vanilla

Combine ingredients; beat well. Spread glaze over cake while still hot.

DIVINITY CANDY December 1963 (book left name of caller out)

2½ cups granulated sugar
½ cup water
½ cup white Karo corn syrup
2 egg whites
1 teaspoon vanilla
nuts as desired

Mix sugar, water and syrup. Boil until spins a thread. Pour 1/3 of the syrup over stiffly beaten egg whites. Cook remaining syrup to firm ball stage, when tested in cold water. Pour another 1/3 over the egg whites, beating constantly. Cook last 1/3 syrup until very thick or hard crack stage and add, still beating until mixture turns dull and creamy. Add vanilla and nuts. Drop by spoon or pour into mold. (Mrs. Frank Hulen, Quincy, Illinois)

CARAMELS December 1963

1 cup half and half light cream
¾ cup white Karo
¾ cup granulated sugar

Butter heavy sauce pan. Cook and stir constantly over medium heat to firm hard ball stage. Pour into buttered platter to cool. When barely warm, cut with heavy knife. Wrap each piece in wax paper. Use wooden spoon to stir while cooking.

PEANUT BRITTLE January 1964 (book left name of caller out)

2 cups granulated sugar
1 cup white Karo syrup
½ cup water
2 cups peanuts (raw or salted)
2 tablespoons butter
1 teaspoon vanilla
1 or 2 teaspoons baking soda

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 soft ball stage then cooked on to crack stage). Remove from heat. Add butter, vanilla, and soda. Stir briskly and pour out thin on buttered cookie pans. As it cools, pick up sheet of candy and crack into pieces with a silver knife handle. (Mrs. Brown, Cedar Rapids)

MARSHMALLOW-CHOCOLATE CHIP FUDGE February 1965

6 cups sugar
2 sticks margarine
1 large can evaporated milk
48 regular size marshmallows
4 cups chocolate chips
nuts as desired

Cook sugar, margarine, milk and marshmallows over low heat to soft ball stage. Remove from heat and add chocolate chips. Use electric beater to blend thoroughly. Add nuts as desired and pour in buttered pan. Makes five pounds.

ALMOND BARK December 1965

2 cups sugar
2/3 cup milk
2 tablespoons white syrup
¼ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
½ to 1 cup almonds

Combine sugar, milk, syrup and salt in a sauce pan. Stir over medium heat until sugar is dissolved. Cook to soft ball stage. Remove from heat and add butter and vanilla without stirring. Cool to lukewarm (90 to 100°). Beat till thick and no longer glossy. Add almonds and pour into 8 inch square pan to harden.

CARMEL CORN August 1966

Melt ¼ cup butter in a large sauce pan. Add 4 cups packed brown sugar and 1 cup
water. Boil to soft ball stage stirring constantly. Pour mixture over 4 quarts popped lightly salted corn
and stir until every kernel is coated.

ENGLISH TOFFEE December 1969

½ pound butter
1 cup sugar
1 tablespoon vanilla
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.

CANDIED PINEAPPLE/CHERRIES November 1975 (bulletin version)

Drain large can pineapple. Reserve syrup.
Combine:
2 cups sugar
½ cup light corn syrup
1 2/3 cup of pineapple syrup

Using a heavy 10" skillet, cook over medium heat until thick at 234 degrees. Add 1/3 of pineapple slices. Bring to boil. Reduce heat and simmer for 25 minutes or until fruit is transparent around the edge. Remove and drain. Repeat with remainder of the pineapple.

Three jars of maraschino cherries (8 oz) and do the same way. Dry for about 24 hours. Note, Mary Ellen tried this method and raved about the results ... Use remaining syrup for gourmet fruit flavored pancake/waffle syrup.

CANDIED PINEAPPLE/CHERRIES November 1975 (book version)

1 large can pineapple. (drain reserve syrup).
2 cups sugar
½ cup light corn syrup
1 2/3 cup of pineapple syrup

Using a heavy 10-inch skillet, cook over medium heat until thick. Add 1/3 of pineapple slices. Bring to boil. Reduce heat and simmer for 25 minutes or until fruit is transparent around the edge. Remove and drain. Repeat with remainder of the pineapple.

For cherries: Use 3 maraschino cherries (8 oz) and do the same way. Dry for about 24 hours.

Note: Can use remaining syrup for gourmet fruit flavored pancake/waffle syrup.

PEANUT BUTTER FUDGE November 1976

3 cups sugar
1 pint jar marshmallow creme
1 cup chopped nuts (optional)
1 cup evaporated milk
1 cup peanut butter (smooth)
¾ stick butter

Bring sugar, milk and butter to a boil. Cook to medium soft ball stage about 236°, stirring frequently. Remove from heat. Add marshmallow creme and peanut butter and nuts if desired. Stir until marshmallow and peanut butter are melted. Pour into buttered pan. Let set. Makes about 3 pounds.

CHOCOLATE COVERED CHERRIES November 1978

1/3 cup butter, softened
2 cups marshmallow creme
1/8 teaspoon salt
1 teaspoon almond extract
4 cups sifted powdered sugar
36 maraschino cherries, drained
1 package (12 ounce) semi sweet chocolate pieces
1 inch square paraffin (or a little more)

Cream the butter and beat in the marshmallow creme, salt and almond extract. Add the powdered sugar, gradually, mixing well after each addition. Turn out and knead until smooth, working in extra sugar if necessary. Refrigerate for 1 hour. Drain the cherries thoroughly. Wrap each cherry in some of the powdered sugar mixture. (Make sure to cover the cherry completely.) Refrigerate cherries for several hours or overnight. Melt the chocolate and the paraffin in the top of a double boiler, over hot water. Dip the covered cherries into the chocolate and place on wax paper to set. Refrigerate.

WALNUT/BOURBON BALLS November 1978

2½ cups finely crushed vanilla wafers
1 cup powdered sugar
2 tablespoons cocoa
1 cup finely chopped walnuts
2 tablespoons corn syrup
¼ cup bourbon
some white sugar (to roll the balls in)

Mix the vanilla wafer crumbs, the powdered sugar, cocoa and walnuts. Then, add the corn syrup and bourbon. Mix well. Roll out into 1 inch balls. Roll the balls in the granulated sugar. Store in a tightly covered container. Prepare several days ahead. Makes about 3½ to 4 dozen.

100

CHERRY MASH CANDY January 1985

1 can Eagle Brand Milk
2 pounds powdered sugar
2 boxes instant cherry frosting mix
1 teaspoon vanilla
1 large jar maraschino cherries, chopped and drained

Mix well. Roll into balls. Freeze. Melt 2 large packages chocolate chips and 1 bar of paraffin. Dip frozen balls in chocolate mixture. Let set on wax paper.

VANILLA FUDGE January 1987

2 tbsps butter
3 cups sugar
1 cup light cream
¼ cup light Karo syrup
½ tsp. salt
½ cup milk
2 tsps vanilla
1 cup coarsely chopped almonds or pecans.

Combine all ingredients except vanilla and nuts in saucepan. Cook over medium heat. stirring constantly to soft ball stage. Remove from heat. Add vanilla. Cool to lukewarm. Beat until thickened and mixture loses gloss. Fold in nuts. Quickly spread into buttered 8" square pan. Cut when cooled.

PEANUT CLUSTERS February 1987

2 cups sugar
1 cup evaporated milk
24 caramels
1½ cups chocolate chips
1 tsp. vanilla
1 lb. salted peanuts

Mix and dissolve sugar and milk. Add caramels. Bring to boil for 4 minutes. Remove from heat. Add chips, vanilla and nuts. Stir. Drop on waxed paper.

101

HAYSTACKS January 1988

1¼ cups sugar
1 stick butter or margarine
4 tbsps. cocoa
½ cup milk or cream
¼ tsp. salt
1 tsp. vanilla
3 cups oatmeal
½ cup coconut

Mix first 4 ingredients. Boil hard for 2-3 minutes. Remove from heat. Add remaining ingredients. Mix
together. Drop on wax paper.

COCONUT BRITTLE April 1989

2 cups sugar
1 cup light corn syrup
½ cup water
1 tsp. salt
1 cup raw peanuts
1 tbsp. margarine
1 tsp. vanilla
1 tsp. baking soda
9 ozs. raw chipped peco coconut
1 cup cashew nuts

Boil sugar, syrup and water. Stir till dissolved. Add peanuts and salt; boil to hard crack stage 294°. Add margarine, vanilla, cashews and baking soda. While foaming, stir in coconut. Pour on cold. well buttered cookie sheet. Spread as far as possible. Cool and crack.

BACON AND EGGS January 1996

Place 3 stick pretzels side by side in a pan. Drop a small amount of melted almond bark onto the center pretzel. Place a yellow M & M candy into the center of the almond bark.

102

PECAN HONEY BALLS December 1998 (book has wrong date its in nov/dec96pg1 bulletin)

1 cup butter or margarine
¼ cup honey
2 cups sifted flour
½ tsp. salt
2 tsps. vanilla
2 cups finely chopped pecans

Cream butter or margarine. Gradually add honey. Add flour, salt and vanilla. Mix well. Add chopped nuts and mix well. Form into very small balls. Place on greased cookie sheet and bake in 300° oven 40-45 minutes. Roll hot honey balls in powdered sugar. Cool and roll again in powdered sugar.

CYNDIE BIRCHANSKY'S OOEY GOOEY GOURMET TRUFFLES December 1996

2 (2 lb.) bags caramels or rappels or caramel loaf
½ can sweetened condensed milk
½ stick melted butter
2 lbs. cashews, large pecans or almonds
1 tsp. vanilla
2 lbs. melted chocolate or white chocolate
1 lb. melted colored chocolate to decorate paper candy liners

Pour nuts onto sheet tray lined with wax or parchment paper. Melt caramels on low heat or in microwave. Add condensed milk, butter and vanilla. Mix well. Using spoon or candy scoop make dropfuls of caramel mixture onto nuts every 2" onto tray. Let harden. Top with chocolate until firm.
Decorate with another color melted chocolate by using a fork or pastry bag with a small hole. Remove from tray and place in candy liner. Repeat process with remaining nuts.

103

PARTY PINK DIVINITY November 1999 (book has wrong date its 1-28-99)

3 cups sugar
¾ cup light corn syrup
¾ cup water
¼ tsp. salt
2 egg whites
3 ozs. cherry gelatin
1 cup chopped nuts
½ cup maraschino, quartered

Combine sugar, syrup, water and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, without stirring, until hardball stage (250 degrees.) Remove from heat. Beat egg whites in a large bowl until soft peaks form. Gradually add gelatin and beat until stiff peaks form. Slowly add syrup, beating constantly at high speed, and cook until mixture loses its shine. Stir in nuts and cherries. Drop by teaspoons on waxed paper. (You can use any flavor of gelatin.)

CELEBRITY 4 CHIP FUDGE December 1999

¾ cup margarine
1 can sweetened condensed milk
3 tbsps. milk
10 ozs. peanut butter chips
10 ozs. chocolate chips
11 ozs. milk chocolate chips
1 cup butterscotch chips

Melt ingredients in a saucepan, stirring with a wooden spoon. Add a 7½ oz. jar of marshmallow creme, 1½ tsps. real vanilla, ½-1 tsp. almond extract. Fold in 1 pound walnuts. Mix together and put in a 9x13" pan. Let cool.

104

CANDY BAR CARAMELS March 2000

1½ cups coarsely chopped pecans
1 cup chocolate chips
2 cups brown sugar
1 cup butter
1 cup light corn syrup
¼ cup water
1 can sweetened condensed milk
2 tsps. vanilla

Line an 8½ x 11" cake pan with foil; grease lightly. Sprinkle the pecans and chocolate chips evenly over the bottom of the pan. In a heavy saucepan, combine the brown sugar, butter, corn syrup and water; bring to a boil; add the sweetened condensed milk; cook to the firm ball stage (248 degrees.) Stir in the vanilla and pour over the chips and nuts. Let cool.

CASHEW BRITTLE November 2000

1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1 tsp. margarine/butter
1½ cups cashew halves

Grease a 2 qt. casserole dish. Add the sugar, syrup and salt; microwave on high for 2-3 minutes; stir and cook additional 4 minutes. Stir in the remaining ingredients, except baking soda; cook for 2 minutes. Immediately add baking soda and stir until foamy. Quickly pour onto a greased cookie sheet, and spread out by tilting pan back and forth (work quickly). Let cool, then break into pieces.

CHOCOLATE PEANUT SWEETIES January 2001 (book has wrong date its in mar/apr2000pg2)

1 cup peanut butter
½ cup butter, softened
3 cups confectioners sugar
60 miniature pretzel twists
1½ cups milk chocolate chips
1 tbsp. vegetable oil

In a mixing bowl beat peanut butter and butter until smooth. Beat in the confectioners sugar until well combined. Shape dough into 1" balls. Press one on top each pretzel. Place balls on waxed paper lined baking sheets. Refrigerate until peanut mixture is firm (about 1 hour). Melt chocolate chips and vegetable oil in double boiler and dip balls in this mixture.

105

PERFECTED CHOCOLATE CHIP COOKIE May 1963

½ cup shortening
¾ cup white sugar
¾ cup brown sugar
1 egg
2½ cups floor
½ teaspoon salt
1 teaspoon soda
package of chocolate chips
½ cup nut meats (optional)

Follow usual cookie mixing method. Add moisture (not shown in above ingredients) a tablespoon at a time until you have a smooth but stiff dough. Chill. Bake at 375° on greased cookie sheet.

SOFT OATMEAL COOKIES October 1966

1 cup raisins
½ cup water
1 teaspoon soda
1 cup shortening
1 cup brown sugar
2 cups oatmeal
2 eggs, well beaten
½ cup coconut
½ cup nuts
1 teaspoon vanilla
½ teaspoon salt
2 cups flour

Cook raisins and let simmer ten to fifteen minutes until 5 or 6 tablespoons liquid remain. Cream shortening, salt, sugar and eggs. Mix well and add nuts, flour, coconut, oatmeal and vanilla. Drain raisins, add soda to juice. Stir raisins into the rest of the mixture while raisins are still hot. Then add soda and juice mixture. Drop by teaspoons on greased cookie sheet. Bake 350° for 12 to 15 minutes.

106

COCONUT MACAROONS May 1965 (bulletin version)

2 egg whites
dash of salt
½ cup sugar
2 tablespoons flour
2 cups Baker's fine grated coconut
Flavoring as desired

Beat egg whites with salt until foamy. Add sugar, a little at a time, beating at high speed, until stiff peaks form. Fold in flour and then blend in coconut. Drop by teaspoons two inches apart on greased baking sheet. Bake at 375° for twelve minutes.
(book version)

COCONUT MACAROONS May 1965 (book version)

2 egg whites
dash of salt
½ cup sugar
2 tablespoons flour
2 cups Baker's fine grated coconut
Flavoring as desired

RUM LOGS: February 1968 (bulletin version)

Mix 1 cup margarine, 2 teaspoons rum flavoring, 1 egg, 1 teaspoon nutmeg, 2 teaspoons vanilla, ¾ cup sugar and 3 cups flour. Form into ½ inch rolls and cut into three inch lengths. Bake at 350° for 12 to 15 minutes until light brown. Cool and spread with frosting made of 3 tablespoons butter, ½ teaspoon vanilla, 1 teaspoon rum flavoring, 2 to 3 tablespoons milk and 2½ cup powdered sugar.

RUM LOGS: February 1968 (book version)

1 cup margarine
2 teaspoons rum flavoring,
1 egg
1 teaspoon nutmeg
2 teaspoons vanilla
¾ cup sugar
3 cups flour

Mix all ingredients together and form into ½ inch rolls and cut into 3-inch lengths. Bake at 350° for 12 to 15 minutes until light brown. Cool and spread with frosting.

Frosting:

3 tablespoons butter
½ teaspoon vanilla
1 teaspoon rum flavoring
2 to 3 tablespoons milk
2½ cup powdered sugar.

COCONUT SPRITZ COOKIES November 1974

1 cup butter
2 cups sugar
1 cup ground coconut
3 cups flour
2 eggs
¾ to 1 teaspoon vanilla

Mix well and put through cookie press. Bake 10 to 12 minutes at 375°.

107

KRIS KRINGLES December 1971

½ cup margarine
½ cup brown sugar
1 teaspoon vanilla
1½ cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate bits

Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate bits. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 25 minutes at 350°. Cool. Dip top of cookies in melted chocolate.

CLASSIC BUTTER COOKIES February 1988

1 cup butter
1½ cup powdered sugar
1 egg
1 tsp. vanilla
2½ cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt

Cream the butter in large mixing bowl, gradually add sugar, mix till light and fluffy. Beat in egg and vanilla. Mix in dry ingredients. Chill dough in bowl. Roll into 2 inch rolls. Wrap in wax paper and chill overnight. Cut into 1/8 inch slices. Bake at 400° on unbuttered cookie sheet for 6-8 minutes. (You could also roll out chilled dough and use cookie cutter)

MOLASSES CRINKLES Bill Poston (WMT Account Executive)

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

Cream shortening, sugar, egg and molasses. Add sifted dry ingredients. Chill dough. Roll into balls the size of walnut. Dip tops in white sugar. Place sugared side up on cookie sheet.. Bake until set, but not hard, 10 to12 minutes at 375°.

SOFT CHEWY PEANUT BUTTER COOKIES WITH OATMEAL (title in bulletin may/jun1989)
PEANUT BUTTER COOKIES WITH OATMEAL June 1989 (title in book)

1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 cup peanut butter
1 tsp. vanilla
2 cups flour
1¼ tsps. baking soda
1 cup oatmeal*
1 cup peanut butter chips

*To omit oatmeal, use 3 cups flour instead of 2 cups.

Mix first 6 ingredients. Add remaining ingredients. Mix well. Form into balls. Place on ungreased cookie sheet. Flatten with a fork. Bake at 350° for 8-10 minutes.

MONSTER COOKIES July 1991 (didn't add Smaller Batch note in book)
(Smaller Batch)

Mix together:

3 eggs
1 stick margarine
1 cup brown sugar
1 cup sugar
1 tsp. vanilla
1½ cups peanut butter
2 tsps. baking soda
4½ cups oatmeal
½ cup chopped nuts
½ cup chocolate chips
½ cup M & Ms

Combine ingredients and drop onto greased cookie sheet. Flatten with a fork. Bake at 350° for 12-15 minutes.

CARAMEL TURTLE COOKIES March 1992

¾ cup butter or margarine
2/3 cup powdered sugar
1 tsp. vanilla
¾ cup oats
1¼ cups flour
¾ cup finely chopped pecans
¼ salt

Beat butter and sugar till light and fluffy. Blend in vanilla. Add remaining ingredients and mix well. Roll into 10 balls. Place on an ungreased cookie sheet Bake at 325° for 20 minutes. Cool on wire rack. Melt 25 caramels over low heat in 2 tsps. water, stirring constantly. Drizzle 1 tsp. of caramel topping over each Cookie. Melt 6 ozs. Semi sweet chocolate with 1 tbsp. vegetable oil. Spoon 1 teaspoonful over each cookie. Refrigerate.

109

OATMEAL BUTTERSCOTCH MORSEL COOKIES March 1995

1 pkg. butter pecan cake mix with pudding
1 cup raw oats
1 cup raisins
1 cup butterscotch morsels
1 cup pecans, chopped
1/3 cup vegetable oil
½ tsp. vanilla extract
3 large eggs, slightly beaten

Combine all ingredients together and mix well. Drop by teaspoonfuls 2" apart on a lightly greased or sprayed cookie sheet. Bake at 350° for 8-10 minutes. Remove to a wire rack to cool completely. Makes 6 dozen.

WHITE CHOCOLATE CHUNK MACADAMIA COOKIES November 1995

1 cup butter, softened
1 cup light brown sugar
½ cup sugar
2 eggs
1 tsp. vanilla
2¼ cups flour
1 tsp. soda
1 tsp. salt
1 cup macadamia nuts, coarsely chopped
2 cups chopped white chocolate or almond bark

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Stir in nuts and chocolate. Drop on a greased sheet. Bake 350° for 10-12 minutes.

110

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