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FIVE POUND FRUIT CAKE
2 pounds fresh dates
1 pound English walnuts
1 pound candied cherries
1 pound brazil nuts
1 teaspoon baking powder
1½ cups flour
½ teaspoon salt
1½ cups sugar
4 large eggs
Leave dates, nuts and cherries whole. Mix baking powder, flour, salt and sugar and sprinkle over fruits and nuts. Mix well. Add eggs and mix well. Put into an angel food cake pan lined with three layers brown or wax paper. Put in oven along with a pan of water. Bake at 300° for 1½ hours. Let cool then wrap in cloth and seal with aluminum foil. Let set until Christmas. If you wish, you may sprinkle a bit of rum over the cake before closing up. The longer it sets, the better the flavor.
EV'S HOLIDAY COFFEE CAKE
1 package yellow or spice cake mix
(regular size)
1½ cups finely chopped nuts
½ cup sugar
1 teaspoon cinnamon
¼ pound melted butter or
margarine
Prepare cake mix and bake according to package directions except as indicated below. Pour into a 9 by 13 by 2 inch pan. After 15 minutes in the oven, remove and sprinkle nuts, sugar and cinnamon over the half-baked cake. Pour melted butter over the nuts, sugar and cinnamon. Continue baking until done (about 15 to 20 minutes.) Serve warm. Yields 14 average size portions.
PEG'S DATE PUDDING
1 cup dates
1 cup boiling water
1 teaspoon soda
1 tablespoon butter
2 eggs, beaten light
1 cup sugar
1 cup flour
½ cup nuts
Mix dates, water, soda and butter. Set aside to cool. When cool, add remaining ingredients and pour into an ungreased 9 by 9 inch pan. Bake at 325° for 50 minutes. As the pudding bakes, the nuts and dates will settle to the bottom. To serve them on top, turn each serving upside down on the plate and top with whipped cream or Peg's special sauce below. (Mrs. Peg Fite, Mt. Pleasant, Iowa)
PUDDING SAUCE
In a saucepan, combine:
2 tablespoons cornstarch
1 cup sugar
dash or two of nutmeg
1 cup boiling water, added a little
at a time
1 tablespoon butter
1 teaspoon vanilla.
Cool until thick.
LEMON BREAD
Sift:
1½ cups flour
1 teaspoon baking powder
¼ teaspoon salt
Set aside. Cream ½ cup butter and 1 cup sugar. Add 2 beaten eggs and ½ cup milk and mix with sifted ingredients.
Add the grated rind of one lemon and ½ cup nutmeats or currants or raisins or a combination of all three. Bake in an 8 inch loaf pan at 350° for 1 hour. Will make two loaves. (You can double the batch and make four small loaves.) After baking, combine the juice of 1 lemon and ¼ cup granulated sugar and pour over hot bread.
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PINEAPPLE UPSIDE-DOWN CAKE
½ cup butter
1 cup brown sugar
1 #2 can sliced pineapple
pecan nutmeats
red and green maraschino cherries
Melt butter in a 9 by 9 inch baking pan. Sprinkle brown sugar evenly over melted butter. Arrange slices of pineapple on brown sugar. Place cherries in the center of each pineapple slice and between slices. Place pecan nutmeats around the edge of the cake.
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice (from
sliced pineapples)
Sift flour, baking powder and salt together. Beat egg yolks until light. Gradually beat in sugar. Add pineapple juice and sifted ingredients. Fold in stiffly beaten egg whites. Pour over ingredients in the bottom of the pan. Bake at 375° for 30 to 35 minutes. Invert pan on serving plate and when the cake comes out the bottom becomes the top.
PUMPKIN BREAD
3 1/3 cups sifted flour
2 teaspoons soda
1½ teaspoons salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
3 cups sugar
Sift dry ingredients together, including sugar, into mixing bowl. Make a well in dry ingredients and add all remaining ingredients. Mix together until smooth. Divide batter into three conventional bread loaf pans that have been greased and floured. Bake at 350° for about one hour or until done. Cool slightly in pans, then turn onto racks to finish cooling. (Mrs. Donald Hastings, Cedar Rapids, Iowa)
M& M SITTING PRETTIES
½ cup butter
½ cup brown sugar, packed
1 egg, separated
½ teaspoon vanilla
1 cup flour
¼ teaspoon salt
shredded coconut
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 ungreased 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.
ALMOND PASTE
1 cup sugar
½ cup water
1 teaspoon almond extract
1½ cups blanched almonds,
finely ground
3 tablespoons water
Boil sugar and water to 240°. Stir in remaining ingredients. Makes a firm mixture. Store in refrigerator in a tight container.
BEAR TRACK COOKIES
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup margarine
2/3 cup sugar
½ cup Hershey's syrup
2 eggs
1 teaspoon vanilla
¼ cup milk
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 each cookie, arrange split peanut halves to simulate bear claws. Bake at 375° for ten to twelve minutes. Makes three dozen.
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FRUIT DROPS
1 cup butter
1 cup each of brown and white sugar
1 teaspoon vanilla
1 teaspoon almond or walnut flavoring
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
3 cups flour
2 eggs
1 cup finely chopped candied fruits
1 cups chopped nuts
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°.
CHOCOLATE PIXIES
4 one ounce envelopes of melted
chocolate
¼ cup butter
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 cups sugar
3 eggs
½ 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.
SATURDAY'S DROP COOKIES
1 package yellow cake mix
1 ripe banana, mashed
2 medium eggs
1 package blueberry bits (1½
cups)
Mix well, adding bits last. Drop on greased cookie sheet and bake at 350° for 12 to 15 minutes. The blueberry bits are blueberry flavored candy drops such as the chocolate, butterscotch, lemon, etc.
CHOCOLATE PILLOWS
1 tablespoon margarine
1 12 ounce package chocolate chips
1 6 ounce package chocolate chips
2 tablespoons sugar
½ cup peanut butter
2½ cups 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.
SCHAKOLADE PLATZCHEUN
3 egg whites
1/8 teaspoon salt
½ cup sugar
¾ cup unblanched almonds,
grated
1 4 ounce bar German chocolate,
grated
Beat egg whites with salt to firm moist peaks. Slowly beat in sugar. Beat another 2 minutes. Fold in grated almonds and chocolate. Drop by teaspoonsful on a well greased cookie sheet. Bake at 275° for 35 to 40 minutes or until dry so they can be easily removed from cookie sheet. (Jane Setzer, South Amana)
ICE CREAM COOKIES
6 tablespoons margarine or butter
6 tablespoons powdered sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
Mix in order given and roll out to cut out in any shape. Bake at 350° for 15 to 20 minutes.
MELTING MOMENTS
Cream 1 cup soft butter or margarine. Gradually beat in 1/3 cup powdered sugar. Add ¾ 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.
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TREASURE COOKIES
½ cup shortening
1/3 cup sugar
2/3 cup molasses
1 egg
2¼ cups flour
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
2 teaspoons soda
½ cup milk
1½ teaspoons vinegar
Cream shortening, sugar and molasses real well. Add egg and stir well. Add sifted dry ingredients alternately with milk and vinegar mixed together. Drop by heaping tablespoons on greased cookie sheet. Bake at 400° for 8 to 10 minutes.
GERMAN HONEY CHRISTMAS CAKES
1 cup honey
¾ cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2/3 cup flour
½ teaspoon soda
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon allspice
½ teaspoon nutmeg
1/3 cup citron
1/3 cup nuts (optional)
Mix honey, brown sugar, egg, lemon juice and lemon rind together. Sift flour, soda, cinnamon, cloves, allspice and nutmeg and combine sifted ingredients with first mixture. Add citron and nuts. Chill mixture. Roll out and cut into 2 inch cookies. Bake at 400° for 10 to 12 minutes. Right after removing from oven and while still hot apply the following frosting;
1 cup sugar
½ cup water
¼ cup powdered sugar
Bring sugar and water to boil and cook till it spins a thread (230°) then stir in powdered sugar. Decorate cookies with candies, cherries, etc.
HONEY SPICE DROP COOKIES
1 cup butter
1 egg
1 cup honey
2 teaspoons soda
1 cup sugar
1 tablespoon ginger
1 cup nutmeats
4 cups flour
Cream butter and sugar. Add honey and beaten eggs. Drop by teaspoons on greased baking tin. Bake in a moderate oven. (No time or temperature given)
HONEY PEANUT BUTTER COOKIES
½ cup shortening
½ cup honey
½ cup brown sugar
1 egg
½ cup peanut butter
½ teaspoon salt
1¼ cups flour
½ 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.
CITRONLESS FRUIT CAKE
2 cups dates, cut up
2 heaping cups whole nutmeats
1 cup candied cherries
Over the dates, nutmeats and cherries sift:
1 cup flour
2 teaspoons baking powder
½ teaspoon salt.
Mix with fruit and nuts until nuts are coated. Beat 4 eggs until frothy, 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 1½ to 2 hours. Improves with age.
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UNBAKED COOKIES
2 tablespoons butter
1/3 cup evaporated milk
¾ cup sugar
1½ cups corn flakes
1 cup coconut
½ cup nutmeats
½ teaspoon vanilla
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.
UNBAKED PEANUT BUTTER COOKIES
2 cups white sugar
4 tablespoons cocoa
½ cup milk
½ cup butter
½ cup peanut butter
1 teaspoon vanilla
3 cups quick cooking oatmeal
Bring white sugar, cocoa, milk and butter to boil. Boil 1 minute. Add remaining ingredients. Drop on wax paper to set.
UNBAKED BUTTERSCOTCH COOKIES
2 cups sugar
¾ cup butter or margarine
6 ounce can evaporated milk
1 regular size package of instant
butterscotch pudding mix
3½ 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 ingredients. Mix thoroughly. Let cool 15 minutes and then drop on wax paper to set.
CANDY CRISPS
6 cups puffed rice
½ cup peanuts
½ cup light syrup
½ cup molasses
1 tablespoon vinegar
Boil liquids to hard boil stage. In the meantime, heat rice in a shallow pan in the oven at 350° for 10 minutes. Pour into a greased dish with the peanuts and pour boiled ingredients over rice and peanuts.
ENGLISH TOFFEE
½ pound butter
1 cup sugar
1 tablespoon vanilla
3 tablespoons water
In a heavy pan, cook over direct heat, stirring constantly. After it comes to a full boil, time it exactly 10 minutes. Pour into buttered tins and put five small Hershey chocolate candy bars on top of hot candy. As the candy melts, spread out evenly over toffee.
FRUIT FUDGE
1½ cups sugar
1 cup maple syrup
1½ cups pure corn syrup
½ cup thick cream (or 1/3
cup milk and ¼ cup butter)
¾ cup fruit (figs, candied
cherries and apricots, cut in small pieces)
Chocolate for dipping
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 1 lined with wax paper. Cut in squares and cover with dipping chocolate.
BERNA'S CANDY
1 cup white sugar
1 cup Karo white syrup
¼ teaspoon anise oil or
other flavoring
Boil sugar and syrup real hard until it cracks in cold water or 300° on your candy thermometer. Remove from heat and add anise oil or other flavoring. Pour into a buttered 9 by 9-inch pan. When cool, crack into pieces with a heavy knife handle.
CORN FLAKE WREATHS
In the top of a double boiler, put 30 marshmallows and a stick of butter. Melt. Remove from heat and add 1 teaspoon vanilla, ½ teaspoon green food coloring and 3½ 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.
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NUT CARAMELS
2 cups sugar
2 cups light corn syrup
few grains salt
½ cup margarine
2 cups evaporated milk
1 teaspoon vanilla
¾ cup chopped nutmeats
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 add 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)
ORANGE TAPIOCA SALAD
1 box orange tapioca pudding
1 box vanilla tapioca pudding
1 box orange jello
3 cups boiling water
Mix together and cook until thick. Cool. Fold in a box of prepared Dream Whip and 1 can of mandarin orange slices, drained. Put in a dish and refrigerate before serving.
QUASKIE CANDY ROLLS
2 cups powdered sugar
2 tablespoons light cream (or evaporated
milk)
1½ tablespoons soft butter
2 teaspoons shredded orange rind
¼ cup powdered sugar
1¼ cups sugar
2/3 cup evaporated milk
1 cup chocolate chips
Combine first four ingredients. Knead in ¼ 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 1¼ 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 up off paper. Roll chocolate coating around candy roll and slice in pieces.
MINCEMEAT APPLE CRISP
½ cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
¼ cup butter or margarine
Cut together and sprinkle over layers of mincemeat and apple slices in a 9 by 13-inch pan. Bake at 350° for 45 minutes.
