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BANANA, PRUNE, OR APPLESAUCE CAKE
½ cup butter
1½ cup sugar
¼ teaspoon salt
2 eggs
1 cup fruit
1 teaspoon vanilla
½ cup nuts
1½ cups flour
1 teaspoon soda
1 teaspoon baking powder
Cream first four ingredients until light and fluffy. Add fruit, may be applesauce, crushed ripe bananas, or cut up stewed prunes. Mix well. Add vanilla and nuts. Sift flour, soda, and baking powered together three times and add to creamed mixture one third portion at a time. Beat well after each addition. Pour into greased and floured 8 x 10 or 10 x 10 inch pan. Bake at 350° until done. (Mrs. Howard Dale, Cedar Rapids)
MERINGUE SURPRISE
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
¾ cup sugar
1 (6 oz.) package chocolate chips
¼ cup chopped walnuts or
pecans
Beat egg whites, salt, cream of tartar and vanilla until peaks form. Gradually add sugar. Beat until stiff. Fold in chocolate chips and nuts. Drop by teaspoon on aluminum foil covered cookie sheets. Bake at 300° for 25 minutes. Butterscotch chips may be substituted for the chocolate chips. (Mrs. Bill Snider, Iowa City, Iowa)
BUDGET FRUIT CAKE
2 cups sugar
½ cup butter and lard
2 eggs
2 cups sour milk
2 teaspoons soda
3 cups flour
2 cups chopped nutmeats
2 cups seeded raisins
2 cups currants
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon cloves
1 cup candied mixed fruit
Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Add all other ingredients and mix well. Put a greased paper in bottom of pans. Bake slow. Bake about 2 hours in a 270° oven. (Mrs. George Montgomery, Vinton, Iowa)
PUMPKIN COOKIES
½ cup shortening
1 cup sugar
1 cup canned pumpkin
1 cup dates or raisins
1 cup nut meats
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups flour
Cream shortening and sugar. Add pumpkin. Mix well. Add dates or raisins, nutmeats, and vanilla. Mix well. Sift soda, baking powder, cinnamon and flour, mixing well & add to other mixture. Drop on greased cookie sheet & bake at 375° for 8 minutes. Note: Size of cookie determines baking time. (Mrs. Alice Morley, Cedar Rapids)
While most of you will receive this bulletin much earlier than the usual period for extending Christmas Greetings, I would like to take this opportunity to personally wish each and every one of you Happy Holidays. May this Christmas season bring with it an atmosphere of joy and happiness, and spiritual celebration to your home and family. To each member of the Open Line, family everywhere. Merry Christmas, Everyone!
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PRIDE O' PUMPKIN CAKE
2¼ cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon soda
1½ teaspoons cinnamon
½ teaspoon ginger
½ teaspoon allspice
½ cup butter
1 cup firmly packed brown sugar
½ cup granulated sugar
1 egg and 2 egg yolks, unbeaten
¾ cup buttermilk or sour
milk
¾ cup canned pumpkin
½ cup finely chopped walnut
meats
Measure sifted flour, add baking powder, salt, soda, spices. Sift together three times. Cream butter, add sugars gradually and cream well. Add egg and egg yolks, one at a time, beating until light. Add flour alternately with buttermilk, in small amounts, beating after each addition until smooth. Add pumpkin and nuts. Mix well. Bake in two round 8 inch layer pans lined on bottoms with paper in moderate oven (350°) 30 to 35 minutes or until done. Cool, frost with fluffy frosting. (Worthington, Iowa listener)
CITRON PRESERVES
Cut citron, peel and seed. Then cut into strips. Soak six hours in salt water. Drain and rinse. Boil in water until nearly clear. Drain. Carefully place in syrup made of ½ sugar and water. Cook until clear. Lift out onto plate and stand in sun for two or three hours until hard. Store in sealed jars.
CANDIED ORANGE PEEL
1 cup water
2 cups orange peelings
1 cup sugar
Dry sugar
Cut the peel in long strips and measure out two cups. Put peels and water in sauce pan and cook until tender. Drain off water and add sugar. Gradually heat and when sugar is melted, cook over slow fire until peel is clear. Remove from fire and when cool, dip in granulated sugar and pack in jars. (Neoma Halligan, Brandon, Iowa)
KOLACKY (Cookie)
¼ pound butter
1 small package Philadelphia Cream
Cheese
4 tablespoons powdered sugar
2 tablespoons white sugar
2 egg yolks
2 cups flour
2 teaspoons baking powder
Blend butter, cheese, sugar and egg yolks. Sift flour and baking powder and add. Mix and chill dough for one half hour then roll out and cut into squares. Add filling such as prune, apricot, cheese, cherry, almond, etc. With filling in the center of the square, loosely fold two of the opposite corners of the square over and to the center of the square leaving the other two opposite ends open. Bake at 350° for 10 to 15 minutes till golden brown. (Mrs. Milvoy C. Zhorne, Tama, Iowa)
POLKA DOT MACAROONS
½ teaspoon salt
3 egg whites
¾ cup sugar
3 cups corn flakes
1 (6 oz.) package chocolate chips
1 teaspoon vanilla
Add salt to egg whites; beat till soft peaks form. Gradually add sugar, beat till still peaks form. Fold in remaining ingredients. Drop from teaspoon onto greased cookie sheets about 2 inches apart. Bake in moderate oven (350°) 15-18 minutes or till done. Let cool slightly before removing from pan. Makes about 2½ dozen. (Mrs. Wilford Conner, Sigourney, Iowa)
BUTTERSCOTCH DROPS
1 cup sugar
8 tablespoons butter
1 tablespoon hot water
1 tablespoon vinegar
4 tablespoons Karo syrup
Cook until brittle. Put in buttered Toy Muffin tins. As soon as set, put in wax paper and wrap individual pieces. (Mrs. Joe E. Larson, Elkader, Iowa)
MUFFIN HINT: When filling cup cake pans, scoop as much as you like up with an ice cream dipper into the paper cups or pans.
Remember, if you wish to be on our mailing list to receive our monthly bulletins, your request must be sent before the 20th of the month to be on the list in time for the following month's mailing. There is a charge of $1.00 a year to cover the cost of postage and handling. Be sure to include your Zip Code Number with your address.
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DIVINITY CANDY
2½ cups granulated sugar
½ cup water
½ cup white Karo corn syrup
2 egg whites
1 teaspoon vanilla
nuts as desired
Mix sugar, water and syrup. Boil until spins a thread. Pour 1/3 of the syrup over stiffly beaten egg whites. Cook remaining syrup to firm ball stage, when tested in cold water. Pour another 1/3 over the egg whites, beating constantly. Cook last 1/3 syrup until very thick or hard crack stage and add, still beating until mixture turns dull and creamy. Add vanilla and nuts. Drop by spoon or pour into mold. (Mrs. Frank Hulen, Quincy, Illinois)
CARAMELS
1 cup half and half light cream
¾ cup white Karo
¾ cup granulated sugar
Butter heavy sauce pan. Cook and stir constantly over medium heat to firm hard ball stage. Pour into buttered platter to cool. When barely warm, cut with heavy knife. Wrap each piece in wax paper. Use wooden spoon to stir while cooking.
FOR CHOCOLATE CARAMELS: Add 1/3 cup Nestles' Semi Sweet Tidbits. Stir until chocolate has melted then pour onto platter to cool. (Mrs. Hulan)
BOSTON CREAMS (Cookies)
½ cup butter
1½ cups sugar
2 eggs
1 teaspoon vanilla
3 cups flour (sifted all purpose)
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon sods
1 cup dairy sour cream
Cream butter, and sugar to the consistency of mayonnaise, adding sugar gradually. Add eggs one at a time, beating, then dry ingredients alternately with sour cream. Drop by teaspoons (heaping) and flatten slightly. Bake 400° for about 10-12 minutes. (Mrs. Hulan)
OLD FASHIONED FRUIT CAKE
1 pound white raisin
1 pound seedless raisins
1 pound currants
1 pound dates
1 pound ground fat salt pork
3 oz. candied orange peel
3 oz. candied lemon peel
3 oz. candied citron
candied cherries pineapple if desired
1 cup applesauce
2/3 cup granulated sugar
1 cup brown sugar
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
2 teaspoons soda
6 cups flour, sifted (reserve
enough for dredging nuts)
½ pound nut meats, broken
Cover raisins and currants with water and bring to boil. While heating cut up dates on top of mixture. Drain liquid off, keeping one cup. Pour this cup of liquid back on raisin mixture. Stir salt pork & fruit into raisins while hot. Add sugars to applesauce and add to mixture. Add spices, soda and flour sifted together. Add floured nut meats. Grease bread tins, line with wax paper, & grease the paper. Fill the tins 2/3 full . Bake at 275° for 2 hours, starting in cold oven. Let cool, wrap in waxed paper and store. Makes four loaves. (Recipe by Josephine J. Rummler, Belding, Michigan from the 1963 edition of favorite recipes of Home Economic teachers and sent in by Mrs. Routh Mallicoat and Mrs. Duane Mallicoat, Wyoming, Iowa)
CRANBERRY VELVET
¼ pound marshmallows
1 can cranberry sauce
1 cup crushed pineapple, drained
2 tablespoons lemon juice
1/8 teaspoon salt
1 cup cream, whipped
Mix all together and chill. (Mrs. H. J. Scherbring, Farley, Iowa)
CRANBERRY RELISH
Grind together 2 cups raw cranberries and ½ of a whole lemon (skin and all). Add ½ cup drained crushed pineapple. Combine all with 1 cup sugar. Let set at least one day. May be frozen in a covered jar. (Mrs. Glen Robertson, Cedar Rapids)
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ORANGE SLICE NUT BREAD
1 cup orange slice candy, cut fine
and sprinkled with 1 tablespoon sugar to keep from sticking together
¼ cup butter
½ cup sugar
1 egg
½ cup mashed bananas
2½ cups sifted flour
2 teaspoons baking powder
½ teaspoon soda
½ teaspoon salt
½ cup Pecans or English
Walnuts
1 cup milk
Put in greased loaf pan. Bake at 350° about one hour. Let stand overnight before slicing. May be frozen. (Mrs. Morris Joines, Manly, Iowa)
$1000 FUDGE
3 packages chocolate chips
1 pint marshmallow topping
½ pound butter
2 cups chopped walnuts
2 teaspoons vanilla
4½ cups sugar
1 large can evaporated milk
Combine first five ingredients in a large bowl. in a sauce pan, bring sugar and milk to a boil and boil for nine minutes. Then pour hot mixture over mixture in the large bowl. Stir but don't beat. Pour in a greased pan to set and place in refrigerator. (Mrs. Ivan Graham, Davenport, Iowa)
$500 FUDGE
¼ pound butter
10 marshmallows or 5/8 cups
marshmallow creme
2 cups white sugar
1 can evaporated milk (6 oz.)
nutmeats as desired
Melt the butter and marshmallows together over a low flame. In the meantime, boil sugar and milk exactly six minutes. Pour marshmallow mixture into second mixture and beat until smooth. Add nuts. Beat till desired consistency. Pour into 9 inch greased pan to set. (Mrs. Edna Hawkins, Winthrop, Iowa)
* * * * EMpire 5-9405 * * * *
WONDER DROPS
Bring 2 cups sugar, 1 tablespoon peanut butter, ½ cup butter & ½ cup milk to a boil in a sauce pan and let boil one minute. Remove from heat and stir in 3 cups oatmeal, nuts, 2 tablespoons cocoa, vanilla and 1 cup coconut. Cool slightly and drop on waxed paper.
EGGNOG
1 egg white
1/8 teaspoon salt
1 egg yolk
¾ cup hot or cold milk
2 teaspoons sugar
flavoring
Add salt to egg white. Best until stiff. Using the same beater, beat the egg yolk. Heat the milk. Add sugar. Add hot milk to the egg yolk, stirring while adding. Add egg white and flavoring. Serve.
Choose from these flavorings: 1/8 tsp. nutmeg, 1/8 tsp. cinnamon, ¼ tsp. vanilla. 2 tsps. chocolate syrup or 2 tsps. orange juice.
CRANBERRY ORANGE CHIFFON PIE
1 cup whole berry cranberry sauce
½ cup light brown sugar
1 package orange flavored gelatin
1 cup or ½ pint whipping
cream
½ cup finely chopped nuts
25 vanilla wafers
Bring cranberry sauce and sugar to a boil in a sauce pan. Add gelatin. Stir to dissolve and let cool. Whip cream stiff. Add the cooled cranberry mixture and nuts. Pour into 9 inch pie pan that has been lined with vanilla wafers. Chill thoroughly. Serve with whipped cream & walnut halves. Note: There is no water in recipe. (Mrs. Walter Mau, Waterloo, Iowa)
SNICKERDOODLES
Mix thoroughly 1 cup soft shortening, 1½ cups sugar & 2 eggs. Sift together stir in 2¾ cups flour, 2 tsps. cream of tartar, 1 tsp. soda, and ½ teaspoon salt. Chill dough. Roll into balls size of small walnut. Roll in mixture of 2 tbsp. sugar and 2 tsps. cinnamon. Place 2 inches apart on ungreased baking sheet. Bake to a light brown but still soft in a 400° oven for 8 - 10 minutes. Makes 5 dozen. (Miss Carola Schmidt, Decorah, Iowa
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WHITE FRUIT CAKE
1 cup shortening
1 cup sugar
8 eggs
2 cups flour
1 teaspoon salt
1½ teaspoons baking powder
1 pound candied fruit
1½ cups crushed pineapple
2 cups sliced blanched almonds
1 pound white raisins
½ pound coconut
Cream shortening and sugar thoroughly. Add eggs one at a time, beating well after each addition. Reserve ½ cup flour for fruit. Add remaining flour, sifted with salt and baking powder 1 beating well. Add floured fruits and nuts and stir only until well blended. Pour into greased mold or tube pan lined with paper. Bake in a slow oven (275°) for 2½ hours. Makes about 5 pounds of cake. Decorate top with glazed pineapple, sliced almonds and cherries.
ORANGE COOKIES
1½ cups sugar
1 cup soft shortening
1 tablespoon grated orange rind
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 teaspoon soda
¼ cup orange juice
3½ cups flour
1 cup sour milk
Cream shortening and sugar. Add unbeaten eggs, orange juice, rind & sour milk. Add sifted dry ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes. Makes about 60 cookies.
FROSTING: 2 cups powdered sugar, 3 tbsps. orange .juice, 2 tbsps. butter, 1 tsp. grated orange rind. Blend icing ingredients & beat until smooth & creamy & frost cookies. (Mrs. Lester Hall, Cedar Rapids)
HONEY DROPS
Cream 1/3 cup shortening and ½ cup honey. Add 1 egg and ½ teaspoon vanilla. Beat light & fluffy. Sift and add: 1¼ cup flour ½ teaspoon soda, ½ tsp. salt. Then add ½ cup chopped nuts & 1 package chocolate bits. Drop from teaspoon on greased sheet & bake at 375° for 10-12 minutes. (Mrs. Pauline Hammons, Lone Tree, Iowa)
COCONUT PINEAPPLE BARS
½ cup soft butter or oleo
¼ cup sugar
1¼ cups sifted flour
1 No. 2 can crushed pineapple,
well drained
1 well beaten egg
½ cup sugar
1 tablespoon butter, melted
1½ cups shredded coconut,
cut up
Combine ½ cup butter and ¼ cup sugar. Add flour and mix until crumbs form. Then mix thoroughly with hands until soft dough forms. Press evenly in bottom of 9 x 9 x 2 inch pan with about ½ inch extending up the sides. Prick bottom with fork. Bake in 350° oven 15 minutes or until crust begins to brown. Remove from oven. Spread pineapple evenly over crust. To egg, add ½ cup sugar. Beat until blended. Fold in 1 Tablespoon melted butter and the coconut. Spread mixture evenly over the pineapple. Return to oven and bake 20 minutes longer or until topping is lightly browned. Cool. Cut in 1½ by 3 inch bars. Makes 1½ dozen. (Mrs. G. S. Mobry, Cedar Rapids, Iowa)
MRS. JIM LOYD'S DATE NUT BREAD
1 cup dates
2 cups hot water
Cut up dates and pour hot water over them. Let set until water is cool.
2 cups sugar
2 tablespoons shortening
2 eggs beaten
4 cups flour
1 tablespoon vanilla
1 cup nuts (less if desired)
dash of salt
2 teaspoons soda
Cut shortening into sugar until crumbly. Add remaining ingredients except soda. Dissolve soda in dates and water. Pour water off dates into other mixture, stirring as you add. Then add dates. Grease five or six number two size tin cans. Fill half full of bread recipe. Bake for one hour at 325°. After baking, let set for two minutes out of the oven, then jar can to loosen date nut bread and cool bread out of can on cake rack. (Jim Loyd, Cedar Rapids)
ONE MINUTE CANDY:
Bring 1 cup granulated sugar, ¼ cup undiluted canned cream, and ¼ cup margarine to a boil and boil for one minute. Remove from heat, add your favorite flavoring. And whip till thick.
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