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.


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.


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)


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.


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.


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.


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 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.


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.


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.


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)


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.


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)



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.


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.


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)


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,



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)


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.


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.



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)


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.



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.


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.


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.


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.



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.


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)


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.


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)



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.


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.


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)



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.


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


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.


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.



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)


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)


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.



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.


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.


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.


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.



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.


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.


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.


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.



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.


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)


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.


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.



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


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)


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)



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°.


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)



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)


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,



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)


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)



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)


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)


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)



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)


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)


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)



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)


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)


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.



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

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.


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.


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.



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,


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.


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.



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)


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)


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)



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)


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)


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)



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°.


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)


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)



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)


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,



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.


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.


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)


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



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.


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.


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)



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,


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)


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)



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.


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)


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.



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.


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)


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,



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

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)


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.


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.



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)


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)


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)



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.


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)


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.



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.

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.


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



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.


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,


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.



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)


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.


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)


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)



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,


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.


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.



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)


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)


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)



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)


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.


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.



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.


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)


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.



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)


 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)


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.



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.


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)


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)


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)


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)



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.


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)

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)



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)


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)



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.


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.


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.



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


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.


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.



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)


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)

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)



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)


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)



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)


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)


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)


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)



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)


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


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)



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)


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.



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)


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)


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)



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)


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.



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.


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.


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.



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°


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)


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)



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)


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.

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.


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)



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.


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)



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)


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.



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.


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)



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)


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