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DATE NUT PIE
1 cup each of chopped nuts and chopped
dates
1 cup powdered sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 whole eggs
Dash of salt
1 unbaked pie shell (8 or 9 inch)
In bowl, gently fold eggs into other ingredients. Don't overbeat. Put in pie shell. Bake 30 minutes at 350°, or until top is brown. (Mrs. Orville Jensen, Waverly, Iowa)
PEANUT BLOSSOMS
1¾ cup Pillsbury's Best Regular
Flour
1 teaspoon soda
½ cup sugar
½ teaspoon salt
½ cup firmly packed brown
sugar
½ cup shortening
½ cup peanut butter
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
48 milk chocolate candy kisses
Combine all but candy in large mixer bowl. On low speed, mix until dough forms. Shape into balls, rounded teaspoons for each. Roll in sugar and place on ungreased cookie sheet, 375° for 10 to 12 minutes. Firmly press candy kiss on each cookie so cookie cracks around the edge. (Pillsbury recipe sent by Mrs. Jensen)
CHOCOLATE PECAN CANDY
Melt 2 6 ounce packages chocolate chips over hot water. Remove from heat and add one can Eagle Brand milk gradually while beating. Add 1½ cups Pecans or English Walnuts (not chopped) and 2 teaspoons vanilla. Set in cool place, stirring occasionally until mixture starts to set around edge of pan. Drop by teaspoons on wax paper.
WHITE FRUIT CAKE
1 pound whole red candied cherries
(half green for color)
¾ pound cubed, candied pineapple
¼ pound quartered dried
apricots
¾ pound pecans, halved
½ cup sifted all-purpose
flour
1 package white cake mix
1¾ teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon extract
1/3 to ½ cup milk
2 eggs
Dredge fruit and nuts in flour. In small bowl, mix cake mix, salt, vanilla, lemon extract and milk (as needed). Beat 2 minutes at medium speed. Blend in eggs, one at a time, and beat two more minutes at medium speed. Blend batter into fruit nut mixture. Pour into 3 1 pound greased coffee cans or 2 well greased bread pans. Slightly round batter at the top. Place shallow pan of water on bottom rack of oven while baking. Bake at 275° for 2¼ to 2½ hours or until done. Glaze cooled cake with hot light corn syrup and decorate with nuts and fruit. Can be frozen or put in cool place to ripen. (Mrs. Milo Stroha, Luzerne, Iowa)
CHRISTMAS SHORTS
½ cup butter
¼ cup sifted powdered sugar
½ teaspoon vanilla
1½ tablespoons cold water
1 cup flour
1 cup chopped pecans
Cream butter and sugar until fluffy. Add vanilla, water and flour. Mix well and add pecans. Chill 2 hours. Shape in rolled rectangular pieces. Bake at 325° for 20 minutes. Roll warm cookies in powdered sugar. Cool and store in a tightly covered container.
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1ST PRIZE CHOCOLATE CAKE
3 1/3 cups cake flour, sifted then
measured
4 level teaspoons baking powder
3 squares Baker's unsweetened chocolate,
melted over hot water
1¼ cups butter, creamed
2½ cups fine granulated
sugar
4 large eggs, separated
1½ cups sweet milk
2 teaspoons vanilla
Pinch of salt
Sift flour and baking powder three times. Add sugar to creamed butter gradually and cream until light and fluffy. Add well beaten egg yolks to butter and sugar. Cream until light. Add chocolate and then vanilla. Alternate flour mixture and milk. Fold in egg whites, beaten stiff, last. Bake as usual. (Mrs. Frank Hulen, Quincy, Illinois)
CHUCKWAGON COOKIES
7 cups sifted flour
1 teaspoon salt
1 tablespoon ginger
1 teaspoon cloves
1 teaspoon nutmeg
½ teaspoon allspice
¾ cup hot water
¼ cup rum or rum flavoring
2 teaspoons soda
2 cups molasses or sorghum
1 cup lard
2 cups brown sugar or white sugar
Sift flour, salt and spices. Set aside for a while. Add soda to the sorghum or molasses. Cream shortening and sugar in a large crock or bowl. Add water, molasses and rum and cream thoroughly. Add dry ingredients. Stir till mixed well. Roll with a little flour as can be handled or put in refrigerator over night. Roll ¼ inch thick and cut with four inch or larger cookie cutter. Bake on greased cookie sheet for 10 to 12 minutes at 375° to 400°. Will keep for months and improve with age. (Mrs. Carrie Lumsden, Independence, Iowa)
WILTON'S CHRISTMAS DELIGHT
Cook one cup strong coffee with 2 tablespoons cornstarch and ½ cup sugar until thick. Cool. Stir in 2 cups cream, whipped. Pour into pan lined with cookie crumbs and freeze. Nuts are optional.
CLINTON'S UNBELIEVABLE PEANUT BUTTER COOKIES
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
¼ cup water
Mix all ingredients and roll in balls. Put on ungreased cookie sheet one inch apart. Bake at 300° for 20 minutes. Leave on pan for five minutes after baking before removing to cool.
PEANUT BUTTER COOKIES
1 cup peanut butter
1 cup granulated sugar
4 teaspoons cornstarch
½ cup undiluted evaporated
milk
Roll into balls smaller than walnuts. Flatten gently. Put on ungreased cookie sheet and bake at 350° for 12 to 15 minutes. Let cool 2 minutes before removing from cookie sheet.
CHOCOLATE CUT OUTS
2/3 cup shortening
1 cup sugar
1 egg
2 cups sifted enriched flour
¾ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking powder
¼ cup milk
Blend shortening, sugar and egg. Combine dry ingredients with milk and mix well. Chill dough about one hour. On a floured board, roll dough a small amount at a time to about 1/8 inch thick. Cut with holiday cookie cutters dipped in flour. Place on ungreased cookie sheet and bake at 350° for about 8 minutes. (Mrs. Sam Whitish, Lancaster, Wisconsin)
SUGARED NUTS
Mix 3 cups walnut halves, 1½ cup pecan halves, 2 cups sugar, 1 cup water and ¼ teaspoon cinnamon in heavy skillet. Cook until water disappears and nuts have sugary appearance. Remove from heat and pour onto baking sheet. Separate quickly (Mrs. Richard Finneman, Cedar Rapids, Iowa)
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PEANUT BUTTER FINGERS
½ cup butter
½ cup white sugar
½ cup firmly packed brown
sugar
1 unbeaten egg
1/3 cup peanut butter
½ teaspoon soda
¼ teaspoon salt
½ teaspoon vanilla
1 cup all-purpose flour
1 cup quick rolled oats
1 six ounce package semi sweet
chocolate morsels
½ cup sifted powdered sugar
¼ cup peanut butter
2 to 4 tablespoons evaporated milk
Cream butter and sugars well. Blend in unbeaten egg, the 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 9 by 13 inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate morsels and let stand five minutes. Combine powdered sugar, peanut butter and evaporated milk. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool. Cut into bars. (Mrs. Whitish)
BEAR PAWS
¼ pound butter (not margarine)
2 teaspoons confectioner sugar
1 teaspoon vanilla
½ cup chopped nuts (pecans)
½ cup coconut
1 cup Pastry flour
Mix ingredients thoroughly. Take a scant teaspoonful of mixture and roll between palms of hands. Bake on an ungreased cookie sheet at 300° for 30 minutes. Roll in confectioner's sugar. (Mrs. Lucille Hobson, Pekin, Illinois)
MARMALADE DROP COOKIES
½ cup shortening
1 cup sugar
2 eggs
3 cups sifted enriched flour
½ teaspoon soda
½ teaspoon salt
1 cup orange marmalade
Cream shortening and sugar until fluffy. Add eggs and beat well. Sift flour, soda and salt and add to creamed mixture. Add marmalade and mix thoroughly. Drop by teaspoons on greased baking sheet, about 2 inches apart. Bake at 350° for 15 to 20 minutes. Makes about 4 dozen. (Mt. Vernon listener)
BUTTERSCOTCH OATMEAL COOKIES
1½ cups sifted flour
1 teaspoon baking soda
1 cup shortening (2 sticks margarine)
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 tablespoon hot water
1 cup nuts
2 packages Butterscotch Chips
2 cups quick oatmeal (uncooked)
1 teaspoon vanilla
Cream shortening and sugar. Add eggs, unbeaten, one at a time, then hot water. Beat well after each addition. Add flour, mixed with soda Add chopped nuts, oatmeal and vanilla. Add butterscotch chips last. Drop by teaspoons full on ungreased cookie sheet and bake at 375° from ten to twelve minutes. (Mrs. Hobson)
$100 PECAN ROLL COOKIES
1 cup soft shortening
1 cup soft butter or margarine
3 cups sifted confectioner's sugar
1 tablespoon vanilla
3 cups sifted flour
3 cups cornflakes
2 cups chopped pecans
Beat shortening, butter, sugar and vanilla until they reach the consistency of thick whipped cream. Add flour and mix well. Stir in cornflakes. Divide dough into four equal portions. Shape into rolls about 1½ inches in diameter. Coat rolls with pecans. Wrap each roll in waxed paper, sealing ends and refrigerate at least 12 hours. Cut in ½ inch slices. Place a little apart on ungreased cookie sheets. Bake at 350° about 15 minutes or until lightly browned. Makes about 6 dozen 2 inch cookies. (Miss Faye Reinier, Cedar Rapids, Iowa)
CHOCOLATE TURTLE WAFFLE COOKIES
Cream 1½ cups sugar and ½ cup margarine. Beat in 4 eggs and 2 teaspoons vanilla. Sift 2 cups flour, ½ cup cocoa and a pinch of salt and stir into cream mixture. Spoon rounded teaspoons of batter on hot waffle iron. Close lid and bake a minute or two. They will be soft when you take them out. Use two forks. Frost with chocolate frosting with nut in center of each. (Miss Janice Koch, Tripoli, Iowa)
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CRISPY PECAN STICKS
1 cup butter or margarine
1 egg
2½ cups regular flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup chopped pecans
Cream butter and sugar. Add egg
yolk. Sift dry ingredients and add to the mixture. Pat the dough into well
greased 10 by 15 inch oblong pan. Beat the egg white and add 1 tablespoon
sugar. Brush over top of dough. Add pecans and press into the dough. Bake
at 350° for 20 minutes. Cut into 1 by 2 inch sticks while still warm.
(Mary L. Dean, Burlington, Iowa)
MERINGUE MINIATURES
2 egg whites
1 teaspoon white vinegar
Dash of salt
½ teaspoon almond extract
½ teaspoon vanilla
½ cup sugar
Red food coloring
Colored decorating sugars
Beat egg whites with vinegar and salt until foamy white and double in volume in medium sized bowl. Beat in almond extract and vanilla. Sprinkle in sugar very slowly, one tablespoon at a time until sugar is completely dissolved and meringue stands in firm peaks. Color half of the mixture, if desired, in another bowl. Drop by teaspoonfuls, one inch apart, on brown paper lined cookie sheets. Sprinkle with colored sugars. Bake at 250° for 45 minutes or until crisp. Remove cookies to wire rack and cool completely. Keep tightly covered, as they absorb moisture. (Mrs. Betty Gallagher, Swisher, Iowa)
NO BAKE CHERRY NUT BALLS
1 cup soft margarine
1 cup sifted powdered sugar
1 teaspoon vanilla
½ cup chopped candied cherries
¾ cup coconut
2 cups uncooked rolled oats
Chopped nuts
Beat butter and sugar until creamy. Add all ingredients except nuts. Refrigerate for three hours. Shape into balls and roll in chopped nuts. Chill and store in refrigerator. (Mrs. Loretta Horner, Iowa City, Iowa)
CHOCOLATE MARSHMALLOW HAYSTACKS
1 3 ounce package Philadelphia Cream
Cheese, softened
2 tablespoons milk
2 cups powdered sugar
2 1 ounce squares baking chocolate,
melted
¼ teaspoon vanilla
Dash of salt
3 cups miniature marshmallows
Flaked coconut
Blend cheese and milk well. Add sugar. Stir in chocolate, vanilla and salt. Fold in marshmallows. Drop by teaspoons into coconut. Toss till well covered. Place on baking sheet. Chill till firm. Makes about 4 dozen. Will freeze. (Lorena F. Wigger, Anamosa, Iowa)
CARAMELS
2 cups clear Karo syrup
2 cups sugar
1 can Eagle Brand milk
1 stick butter
1 teaspoon vanilla
Chopped nuts
Mix Karo, sugar, milk and butter in big pan. Cook over low heat, stirring constantly, to 245° (soft ball stage). Remove from heat and add vanilla and chopped nuts. Pour onto well greased cookie sheet. Cool and cut into squares. Wrap in wax paper. To make coffee flavored, eliminate vanilla and add 2 tablespoons instant coffee. For chocolate caramels, add 2 ounces of unsweetened chocolate before cooking.
OTTUMWA CARROT CANDY
1 cup corn syrup
1 cup cooked mashed carrots
1 cup sugar
2 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla
Heat syrup, add sugar and stir till dissolved. Add butter, salt and mashed carrots. Boil until quite firm ball in cold water. Pour into greased pan and cut into squares.
PEANUT BUTTER FUDGE
Boil 2 cups sugar and 2/3 cups milk to soft ball stage. Add 1 cup marshmallow cream, 1 cup peanut butter and 1 teaspoon vanilla. Beat till creamy, pour into buttered pan. (Mrs. Grace Bogart, Marion, Iowa)
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DRIED APRICOT CANDY
1 pound dried apricots
Juice of one orange
Grated orange rind (optional)
2 cups sugar
Granulated sugar
Nut meats
Soak apricots for one hour in enough water to cover. Drain and grind with fine plate in food grinder. Add juice of orange and grated rind if used. Add two cups sugar and boil eight minutes stirring constantly. Cool. Dip by teaspoons and roll out flat between your fingers, then in sugar. Put nut meat on top and let dry. (Parnell Listener)
PEANUT BUTTER FUDGE
2 cups sugar
2/3 cup milk
1 cup marshmallow cream
1 cup peanut butter
Boil sugar and milk to soft ball stage. Pour immediately over marshmallow cream and peanut butter. Stir only until peanut butter and marshmallow cream is dissolved. Turn into buttered pan. Score for cutting. Marshmallow cream usually comes in pint jars so by doubling the recipe you can use the whole jar. (Mrs. Mearl Sawnell, Marquette, Iowa)
BUTTERSCOTCH PRALINES
2 cups white sugar
1 cup light brown sugar, firmly
packed
¾ cup water
¼ cup corn syrup
1 teaspoon vinegar
½ teaspoon salt
1 six ounce package butterscotch
morsels
½ to 1 cup coarsely chopped
walnuts or pecans
Combine sugars, water, corn syrup,
vinegar and salt in a two quart saucepan. Boil over high heat three minutes,
but do not stir. Remove from the heat, add butterscotch morsels and beat
until smooth and morsels are melted, The mixture will be thin. Stir in
nuts and drop by tablespoonfuls on ungreased foil or brown paper. Mixture
may be thinned with warm water, a little at a time. Let pralines stand
at room temperature to set or may be chilled.
(Miss Minnie Hults, Anamosa, Iowa)
FUDGY MACAROONS
½ cup evaporated milk
¾ cup sugar
2 tablespoons margarine
1 teaspoon vanilla
1 six ounce package chocolate chips
2 cups corn flakes
1¼ cups coconut, cut up
½ cup chopped nuts
Mix milk, sugar and margarine in a two quart sauce pan and cook over medium heat until mixture boils. Stir and boil over medium heat two minutes more. Remove from heat. Stir in remaining ingredients. Drop on wax paper and let stand until set. Makes 24 pieces. (Mrs. Stephen Frana, Decorah, Iowa)
FUDGE MARSHMALLOW SQUARES
2 cups sugar
5 tablespoons cocoa
1/8 teaspoon salt
1 cup milk
2 tablespoons syrup
1 teaspoon vanilla
2 tablespoons margarine
16 marshmallows, cut up or 1 cup
marshmallow cream
2 cups graham cracker crumbs
1 cup nut meats
Mix dry ingredients, add milk and syrup. Cook to soft ball stage, stirring constantly. Remove from heat. Add vanilla, butter and marshmallows. Beat. Add crumbs and nuts. Put in buttered pan. Score for cutting. (Mrs. Raymond Hensley, Mt. Ayr, Iowa)
MERINGUE NUTS
1 egg white
½ cup sugar
1 teaspoon cinnamon
Pinch of salt
2 cups whole walnuts or pecans
Beat egg white until it holds a shape. Gradually beat in sugar, cinnamon, and salt. Continue beating until mixture holds definite peaks. Stir in whole nuts gently. Drop from teaspoon onto greased cookie sheet. Bake for 35 to 40 minutes at 300°. Remove from pan with spatula. Cool on wire rack. Makes about 5½ dozen little clusters. (Miss Erna J. Englert, Iowa City, Iowa)
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WHITE CHOCOLATE CAKE
¼ pound white chocolate
½ cup hot water
1 cup butter
1 cup sugar
1 teaspoon vanilla
2½ cups flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
4 eggs, separated
1 cup chopped pecans
1 cup flake coconut
Melt white chocolate in hot water. Cool. Cream butter and sugar. Mix in egg yolks one at a time, beating after each addition. Add white chocolate mixture and vanilla. Sift flour, soda and salt and add alternately with buttermilk. DO NOT OVER BEAT. Fold in stiffly beaten egg whites. Gently stir in pecans and coconut. Bake 25 to 30 minutes in 350° oven. Makes three layers.
FROSTING: Stir together 1 cup cream or evaporated milk, 1 cup sugar and 4 tablespoons butter. Stir and bring to a boil. Add three egg yolks and 1 teaspoon vanilla. Cook about 15 minutes on low heat. Add 1 cup pecans and 1 cup coconut, beat until smooth and creamy. (Mrs. Jim Moneypenny, Stanwood, Iowa)
TINY TIM FRUIT CAKES
1 cup walnuts, chopped fine
1½ cups mixed candied fruits,
chopped fine (or sliced medium fine)
1 package (14 ounce) date bar mix
1/3 cup sifted flour
¾ teaspoons baking powder
1 teaspoon pumpkin pie spice
2 eggs, well beaten
2 tablespoon honey
½ cup thick applesauce
½ cup moist mincemeat
Turn entire contents of date bar mix into large bowl. Add flour, baking powder and spice. Stir to blend well. Add well beaten eggs, honey, applesauce and mincemeat. Blend thoroughly. Stir in walnuts end fruits. Grease and flour small cupcake tins (1¾ by ¾ inch) . Spoon batter into tins, filling 2/3 full. Bake in moderate hot oven (375°) 15 minutes or until done. Cool on wire racks, out of tins. Store in airtight container or wrap in foil. Makes 6 dozen. (Margaret McLaughlin, Cedar Rapids, Iowa)
ORANGE HOLIDAY CAKE
½ cup butter or margarine
1 cup sugar
2 eggs
2 tablespoons grated orange rind
1 teaspoon soda
¼ teaspoon salt
1¾ cup flour
2/3 cup buttermilk or sour milk
1 cup dates, chopped
½ cup chopped nut meats
½ cup extra flour
Juice of one medium orange
1 tablespoon grated rind
½ cup sugar
Sift soda, salt and 1¾ cup flour. Dredge dates and nuts in extra flour. Mix all ingredients in order given down to orange juice. Bake in 8 by 8 inch pan for 30 to 35 minutes at 375°. While cake is baking, stir orange juice, rind and sugar together. Stir once in awhile, then when cake is done, dribble over it slowly until all is used. (Mrs. Rindle Hutton, Fairfield, Iowa)
APPLE FRUITCAKE
3 cups thick applesauce
2 cups sugar
1 cup shortening, half butter
1 pound dates, chopped
½ pound light or dark raisins
¼ pound candied red cherries
1 pound assorted candied fruit
4½ cups sifted flour
4 teaspoons soda
2½ teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon salt
1 pound nut meats, in large pieces
Combine applesauce, sugar and shortening. Cook five minutes, stirring occasionally. Let mixture stand until next day. Combine all fruits in a large bowl. Sift all dry ingredients together into the fruits in small quantities. Mix thoroughly until each piece is coated. Stir in cooled applesauce, mixing well. Stir in nuts. Pour batter into pans which have been lined with double thickness of waxed paper. Fill pans ¾ full. Bake at 250° about 2 hours or till done. When cakes reach desired browness, lay brown paper over top till finished. Cool on wire rack out of pans. Wrap in foil and store in cool place. (Mrs. Louise Engelhardt, Moline, Illinois)
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