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CHOCOLATE FLECK FRUITCAKE
20 ounces crushed pineapple
2 cups flour, sifted
1 cup sugar
1½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
4 ounce package sweet cooking chocolate,
coarsely chopped
1 cup pecans, chopped
½ cup coarsely chopped Maraschino
cherries or raisins
2 eggs, beaten
1/3 cup butter
Drain pineapple, measuring ¾ cup syrup, set aside. Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. Stir in chocolate, nuts and cherries or raisins. Add slightly beaten eggs, drained pineapple, measured syrup and melted butter. Mix just to moisten all flour. Pour into 9 inch tube pan (greased and then lined with waxed paper). Bake at 350° one hour and 10 minutes or until tester inserted in center comes out clean. Cool cake in pan 15 minutes, then remove from pan and finish cooling on rack. For easier slicing and mellowing of flavor, store cake overnight, wrapped in waxed paper, plastic wrap or foil.
SCOTCH TEAS
½ cup margarine
1 cup brown sugar, firmly packed
2 cups quick oatmeal
¼ teaspoon salt
1 teaspoon baking powder
Combine margarine and sugar in a sauce pan. Cook and stir over low heat until margarine melts. Remove from heat and stir in remaining ingredients. Mix well. Will be a very stiff hatter. Turn into a greased 8 inch square pan and bake at 350° for 25 minutes, but no longer. Cool and cut into 24 bars.
GERMAN FRUIT CAKE
¾ cup margarine, softened
2 cups sugar
4 eggs
3 cups flour
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
¼ teaspoon nutmeg
½ teaspoon cinnamon
1 cup buttermilk or soured milk
1 teaspoon soda
1 cup pecans, chopped (optional)
½ teaspoon vanilla
Cream butter, sugar and eggs. Sift flour and spices together. Add flour alternately with buttermilk into which soda has been stirred. Gently fold in preserves, vanilla and nuts. Pour into greased and floured angel food cake pan. Bake at 325° for 1 hour and 30 minutes. Cool 15 minutes before removing from pan.
THREE LAYER BARS
½ cup butter or margarine
4 tablespoons cocoa
1 cup powdered sugar
1 egg, slightly beaten
1 teaspoon vanilla
¼ cup nuts, chopped
2 cups graham cracker crumbs
1 cup coconut
Mix well and press into 9 by 13 inch baking dish. Let cool and set up.
¼ cup butter or margarine
3 tablespoons cream
2 tablespoons instant vanilla pudding,
dry
Cook for 1 minute. Add 1 teaspoon vanilla, and 2 cups powdered sugar. Whip up until smooth and spread on first layer. Melt one large Hershey chocolate bar. Spread on top of second layer. Cut into small bars. Small bars are quite sufficient, due to richness of bars.
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SOFT DATE PINWHEEL COOKIES
1 pound dates, cut up
½ cup sugar
1 cup water
Cook 15 minutes until thick. Let
cool and add chopped nuts to taste.
1 cup granulated sugar
1 cup brown sugar
2 sticks margarine
½ teaspoon salt
3 eggs
1 teaspoon vanilla
1 teaspoon soda
4½ cups flour
Divide dough in half. Spread half of filling mixture on it. Repeat with rest of dough and other half of filling. Roll them up and chill for 24 hours. Cut ½ inch thick. Dip one side in granulated sugar and bake for 8 minutes at 450°.
GOLDEN RAISIN COOKIES
2 cups golden raisins
1 cup water
1 cup butter or margarine at room
temperature
1½ cups white sugar
3 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon orange flavoring
3 cups flour
1 teaspoon soda
¼ teaspoon salt
Put raisins in pan and let simmer until water is absorbed. Turn out on plate and let cool to room temperature. Cream butter or margarine and sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla and orange flavoring. Sift flour, soda and salt together and mix in. Add raisins. Nuts may be added as an optional ingredient. Drop by teaspoons into a mixture of cinnamon and sugar. Bake on a greased cookie sheet at 350° for about 12 minutes, until golden.
MARSHMALLOW FUDGE COOKIES
2 cups sugar
2 tablespoons cocoa
1 pinch salt
1 pinch cream of tartar
1 tablespoon butter
1 cup cream
Combine in a sauce pan and bring to soft ball stage. Stir into 3 cups graham cracker crumbs, 24 cut up marshmallows and 1 cup nutmeats. Press into a well buttered pan. Chill and cut into squares.
RIBBON COOKIES
1 cup butter or margarine
1½ cups sugar
1 egg
1 teaspoon vanilla
2½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
Divide into three parts. Into one part, add ¼ cup red maraschino cherries, well drained. To the second part, add ¼ cup green cherries, well drained. To the third part, melt 1/3 cup semi sweet chocolate bits and mix in ¼, cup nuts (optional). Pat red cherry mixture into bottom of a 9 by 5 inch loaf pan. Put chocolate layer in the middle and green cherries on top. Refrigerate overnight, covering pan with aluminum foil. If pan is lined with aluminum foil, mixture will come out of pan easier the next day. Cut dough in half, lengthwise, then slice into cookies ¼ inch thick. Bake at 375° for 10 to 12 minutes on an ungreased cookie sheet.
OLIVIA'S APPLESAUCE CAKE
1 cup butter
1 cup sugar
2 cups applesauce
2 cups light raisins
1 cup walnuts, chopped
1 teaspoon baking soda
3½ cups flour, sifted
2 eggs
1 teaspoon cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
Pinch of salt
Sift dry ingredients together. Stir nuts and raisins into ½ of dry ingredients. Cream butter until soft. Add sugar a little at a time until smooth. Beat in eggs. Alternately add flour and applesauce. Add nuts and raisins. Pour into a well greased angel food cake pan. Bake at 350° for one hour. Cool 10 minutes, then turn out on rack and frost.
¼ cup butter
1 tablespoon cream
2 cups powdered sugar
2 tablespoons bourbon or "the sisters'
recipe"
Pinch of salt
Cream butter, sugar and salt. Add cream and whiskey and whip until smooth. Use to frost applesauce cake. (Olivia Walton, Walton's Mountain, Virginia)
An easy way to clean the bottom of your iron is to sprinkle salt on brown paper; rub a hot iron over the salt until clean.
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CARAMEL NUT ROLL
1 pound powdered sugar
½ cup powdered milk
½ cup white sugar
½ cup light corn syrup
1/3 cup butter
1 teaspoon vanilla
Mix milk and powdered sugar together and set aside to use later. Put ½ cup white sugar, corn syrup and butter in a pan and cook until sugar is dissolved and just boils. Stir in milk and powdered sugar, a third at a time, blending well. Remove from heat. Stir in vanilla and continue stirring until a small amount mounds lightly. Turn into a greased 8 by 8 by 2 inch pan to cool. Form into 2 rolls each 8 inches long. Cool completely. Then use caramel coating:
1 cup nutmeats, coarsely broken
1½ cups sugar
½ cup butter
1/3 cup dark corn syrup
½ cup dry milk
¼ cup water
Grease 8 by 8 inch pan. Spread nuts over bottom of pan. In a heavy saucepan put sugar, corn syrup and butter. Mix together dry milk and water. Add to sugar mixture. Cook and stir to soft ball stage. Immediately pour over nuts in pan. Cool. Remove from pan and cut into 2 strips 4 by 8 inches. Place nut side down. Place rolls on caramel and wrap until thoroughly covered. Cut into ¼ by ½ inch slices.
NORMA'S NORWEGIAN MEAT BALLS
1½ pounds ground round steak
or meat ball mixture
1 cup cream
1 egg
1 tablespoon corn starch
Salt and pepper
Mix all ingredients and beat well. In a large frying pan or deep kettle, add 1 quart water, 1 medium onion and a few stalks of celery, cut fine. When boiling, drop in meat balls, simmer until they hold their shape. Remove from broth and put in baking dish. Cover with one can of consommé and mushroom soup, mixed together. Put in oven and bake 1 to 1½ hours at 350°, covered. Uncover last 30 minutes to finish browning.
FOR A BAKED POTATO TOPPING: Mix the juice of a fresh lemon with a tall can of evaporated milk, stirring vigorously to prevent curdling. Sweeten to taste. Onions and other flavors can be added to taste.
MAMYE'S BROCCOLI CASSEROLE
3 pounds fresh broccoli or
3 packages chopped, frozen broccoli
¼ cup butter
¼ cup flour
1½ tablespoons chicken bouillon
½ teaspoon salt
2 cups milk
6 tablespoons butter
2/3 cup hot water
2/3's of an 8 ounce package herb
seasoned stuffing mix
2/3 cup slivered almonds or walnuts
Cook broccoli and drain. Make a white sauce by blending ¼ cup butter, flour, bouillon, salt and milk, cooking until thickened. In another pan, melt 6 tablespoons butter in 2/3 cup hot water and pour over stuffing mix. Add nuts and toss together. Put broccoli in greased 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly and bake at 400° for 20 to 25 minutes. Serves 8 to 10. For a variation, add 3 to 4 tablespoons Cheez Whiz. (Mrs. Mamye English, Anamosa, Iowa)
EGG ROLL FILLING
¼ cup ground raw pork
1 tablespoon soy sauce
¼ teaspoon sugar
4 ½ ounce can shrimp, drained,
finely chopped
¼ cup mushrooms, finely
chopped
2 cups celery, finely chopped
1 teaspoon salt
1 pound can bean sprouts, drained
1½ teaspoons cornstarch
3 tablespoons chicken broth
Fry pork in a tablespoon oil until all pink disappears. Add soy sauce, sugar, shrimp and mushrooms and cook an additional minute. Transfer pork mixture to bowl and set aside.
Cook celery in a tablespoon of oil 5 minutes. Add salt and bean sprouts. Return pork mixture to skillet and combine with celery and cook 5 minutes over medium heat. Combine cornstarch and chicken broth. Stir in and cook 5 minutes or until thick. Cool to room temperature before using.
Use 1 teaspoon filling for each egg roll.
CREME de MENTHE BALLS
Mix 1 cup crushed vanilla wafers, 2/3 cup pecans (ground), 1/3 cup Creme de Menthe, 2 teaspoons white Karo Syrup, and 1 cup powdered sugar. Form into small balls.
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DILL PICKLE CARROTS
Wash fresh carrots and peel. Cut up lengthwise. Pack into hot quart jars. Add ½ teaspoon red pepper, 1 tablespoon dill seed and 2 cloves garlic. Bring 2 cups water, 2 cups vinegar and ¼ cup salt to a boil and pour over carrots and seal jars. Let set 3 to 4 weeks.
BEER BATTER FOR ONION RINGS OR FISH
1 cup flour
1 cup pancake flour
½ cup yellow corn meal
2 eggs
1 teaspoon salt
Dash of pepper
12 ounces beer
Dip onion rings in a mixture of ingredients and fry in deep fat fryer. Use same batter for frying fish.
COCOA CREME FILLING AND FROSTING
2 cups whipping cream
1 cup unsifted powdered sugar
½ cup cocoa
2 teaspoons unflavored gelatin
2 tablespoons water
1½ teaspoons vanilla
Dash of salt
Combine cream, sugar and cocoa in a mixing bowl and refrigerate. Do not whip. In a saucepan, dissolve gelatin over low heat and stir until dissolved. Cool. Add vanilla and salt to cream mixture. Beat cream mixture until foamy. Add gelatin and beat until stiff. Will frost a whole angel food cake. Keep frosting refrigerated.
SEVEN-UP CAKE
Cream 3 sticks butter and 3 cups
sugar for 20 minutes.
Add:
5 eggs, one at a time
3 cups flour
2 tablespoons lemon extract
cup Seven-Up
Pour into a well greased 12 cup bundt pan and bake at 325° for one hour, to one hour and 15 minutes.
CRANBERRY SALAD
2 cups ground, raw cranberries
1 cup coarsely ground, raw apple
1 package cherry or red raspberry
Jello
1 cup boiling water
½ cup sugar
½ cup crushed pineapple,
drained
Finely chopped celery and nuts
Dissolve Jello in boiling water. Add 7 or 8 ice cubes to set Jello in a hurry. Combine cranberries, apples, sugar and pineapple with celery and nuts and add to Jello. Chill.
PRICKLY PEARS
½ cup whipped cream
2 tablespoons sugar
½ cup peanut brittle
1 teaspoon vanilla
1 pound can sliced pears
Whip cream. Add sugar and vanilla and combine lightly with crushed peanut brittle. Pour over drained pears. Serve with angel food cake and whipped cream.
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