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BAVARIAN APPLE TORTE
1/3 cup sugar
6 tablespoons butter
¼ teaspoon vanilla
1/8 teaspoon salt
1 cup sifted flour
Cream sugar, butter, vanilla and salt. Blend in flour. Pat into bottom and up the sides 1½ inches high of a lightly greased 9 inch pan. Do not bake at this time.
4 cups sliced apples, pared and
cored
8 ounces softened cream cheese
¼ cup sugar
1 egg
½ teaspoon grated lemon
rind
¼ teaspoon vanilla
1/8 teaspoon salt
Turn apples into a shallow pan (not the pastry lined pan). Cover with aluminum foil. Place in a 400° oven for fifteen minutes. Prepare rest of filling by blending together cream cheese, sugar, egg, lemon rind, vanilla and salt. Turn into pastry lined pan. Top with warm apple slices. Sprinkle with topping mix. Bake at 400° for 40 minutes or until crust is browned. To make topping, blend ½ teaspoon cinnamon with 1/3 cup sugar and mix in ¼ cup sliced almonds.
DRIED APPLE PIE
1 pound dried apples
1 quart cold water
2 tablespoons ground cinnamon
2 cups sugar
1/8 teaspoon salt
Juice and grated peel of one orange
Pastry for double crust pie
Put dried apples in water in a saucepan and cook to a soft pulp. Add the rest of ingredients. Mix well and set aside to cool. Fill nine inch pie shell with filling. Cover with top and cut slits in top. Bake at 450 for 10 minutes, then reduce heat to 350° and bake another 30 minutes.
APPLE PUDDING CAKE
1 cup sugar
¼ cup butter
1 egg
2 large apples, unpeeled and shredded
1 cup flour
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup nuts
Beat sugar, butter and egg until fluffy. Mix in remaining ingredients. Bake in a 9 inch pan at 350° for 45 minutes. Can be baked in your microwave oven in a glass baking dish for 15 minutes.
½ cup butter
1 cup sugar
½ cup half and half
1½ teaspoons vanilla
3 tablespoons rum
Combine butter, sugar and half and half. Cook slowly for 15 minutes until slightly thick. Add vanilla and rum and serve warm over pudding cake.
SOUR CREAM APPLE PIE
5 large apples
1 pastry lined pie pan
1 tablespoon lemon juice
¾ cup sugar
1/3 cup flour
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ to ¼ cup margarine
½ cup dairy sour cream
Peel and slice apples into pie pan lined with pastry. Sprinkle with lemon juice. Mix sugar, flour, salt, cinnamon and nutmeg. Cut in margarine until crumbly. Spoon over apples. Spread sour cream over top. Bake at 400° for 25 minutes. Reduce heat to 350° and bake until apples are tender, about 20 minutes longer.
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CHOCOLATE BUNDT CAKE
3 sticks margarine
3 cups sugar
9 tablespoons cocoa
6 eggs
1½ cups milk
3 teaspoons vanilla
3 cups flour
1½ cup nuts
Blend margarine, sugar and cocoa together until fluffy. Add eggs and mix well. Stir in milk, vanilla, flour and nuts. There is no soda or baking powder. Bake at 350° in a bundt pan for 1½ hours. Can also be divided into three one pound coffee cans, baked and frozen.
SATINY CHOCOLATE CHIP GLAZE
½ cup semi sweet chocolate
chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla
Combine chocolate chips, butter and syrup in a small saucepan. Heat over low heat, stirring constantly, until melted and smooth. Add vanilla. Spread warm glaze over top of cake, allowing glaze to drizzle down sides. (Mrs. L. J. Lund, Vinton, Iowa)
DATE CAKE
1 cup dates
1 cup boiling water
½ cup butter
1 cup sugar
2 well beaten egg yolks
2 cups cake flour
2 teaspoons baking powder
¼ teaspoon soda
¼ teaspoon salt
1 teaspoon vanilla
2 beaten egg whites
Chop dates and pour boiling water over them. Stir and set aside to cool. Cream butter and sugar. Add egg yolks. Sift dry ingredients and add alternately to dates with creamed ingredients. Fold in vanilla and egg whites. Bake at 350° in layer pans or loaf pan until tests done with toothpick. HARVEST MOON FROSTING is the recommended frosting.
HARVEST MOON FROSTING
2 unbeaten egg whites
1 cup brown sugar, firmly packed
Dash of salt
¼ cup water
Mix together and cook 7 minutes in a double boiler until frosting stands in peaks. Remove from heat and stir in 1 teaspoon vanilla.
POPPY SEED BUNDT CAKE
1 package yellow or white cake mix
1 package instant coconut or lemon
pudding mix
4 tablespoons poppy seed
1 cup water
1 cup oil
4 eggs
Stir cake mix, pudding mix and poppy seed together. Add water, oil and eggs. Add eggs one at a time. beating well after each addition. Pour into a greased and floured bundt pan. Bake at 350° for about 45 minutes. Cool in pan about 15 minutes before removing. Pour a glaze of lemon juice, confectioner's sugar and butter over cake for frosting.
WATERGATE CAKE
1 package Duncan Hines Number Two
Deluxe White Cake Mix
1 package Royal Instant Pistachio
Pudding Mix
1 cup vegetable oil
3 whole eggs
½ cup walnuts, chopped fine
1 cup Canada Dry Club Soda
Mix cake and pudding. Push to the side of the bowl. Add eggs, oil, nuts and club soda. Mix all together until blended. Beat four minutes. Grease and flour a bundt pan. Bake at 350 for 45 to 50 minutes. Turn out on plate and cool completely. Frost and cover with coconut, nuts and maraschino cherries. May be baked in two 9 by 13 inch pans at 350° for 40 minutes.
WATERGATE CAKE FROSTING: Blend two envelopes Dream Whip and ½ cup milk. Beat until stands in peaks. Add 1 package Instant Pistachio Pudding Mix and beat until light and fluffy, about two minutes.
Homemade Wax Remover: Mix 1 cup Tide an other washing detergent with 6 ounces household ammonia and 1 gallon hot water. Apply with mop to area you wish to clean, let stand a few minutes before you remove the old wax with it. After mopping, rinse well, before applying new wax.
To Remove Ball Point Ink Stains: Spray ball point ink marks generously with ordinary hair spray. Work spray into marks with fingers. It will look terrible, but it all comes out in the wash.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P.O. Box 2147,
Cedar Rapids, Iowa 52406.
Subscription rate: $1.50 per year.
Application to mail at Second Class
postage rates is pending at Cedar Rapids, Iowa. Lew Van Nostrand, Executive
Vice-President, Jim Loyd-Editor. Postmaster send form 3579 P.O. Box 2147
Cedar Rapids, Iowa 52406.
Page 3 Top of Page
BANANA CAKE
½ cup shortening
1½ cups sugar
1¾ cups flour
4 tablespoons sour cream
1 teaspoon soda
1 cup banana pulp
2 eggs
1 teaspoon salt
1 teaspoon vanilla
Mix and cream sugar, eggs and shortening. Add dry ingredients. Add cream to which soda has been dissolved. Add banana pulp last. Add vanilla and salt. Bake in greased 10 by 16 inch pan at 375° until it tests done.
POUND CAKE
1 package Duncan Hines Orange Supreme
or Lemon Supreme Cake Mix
1 package instant pudding mix
½ cup Crisco Oil
4 eggs
1 cup water
Blend all ingredients in a large bowl. Beat at medium speed two minutes. Bake in greased and floured 10 inch tube pan for 45 to 55 minutes at 350°. Cool right side up for about 25 minutes, then remove from pan. Glaze with a mixture of 1 cup powdered sugar, 2 tablespoons milk and 2 tablespoons lemon or orange juice. This same recipe can be followed to make a Chocolate Pound Cake by using Devils Food or Deep Chocolate Cake Mix by Duncan Hines and instant chocolate pudding mix.
PUMPKIN RAISIN LOAF
14 ounce package Apple Cinnamon
Muffin Mix
¾ cup pumpkin
1/3 cup water
1 egg
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ginger
½ cup raisins
Combine pumpkin, water, egg and spices. Add muffin mix and raisins and stir just until moistened. Turn into three 5 by 3 by 2 inch greased loaf pan. Bake at 350° for 35 to 40 minutes. Cool. Drizzle with powdered sugar icing.
PUMPKIN BARS
1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon salt
2 teaspoons cinnamon
Raisins or nuts, optional
Mix together. Put in greased jelly roll pan and bake 20 to 25 minutes at 350°. Top with:
3 ounces cream cheese at room temperature
1 teaspoon vanilla
¾ stick butter or margarine
1 tablespoon cream
1¾ cups powdered sugar
Mix together and spread on cooled bars.
TURTLE BARS
Line bottom of 9 by 13 inch pan with whole graham crackers. Do not butter pan.
1 cup margarine
1 cup brown sugar
1½ cups chopped pecans
8 ounce Hershey Chocolate Bar
1 ounce baking chocolate
1 teaspoon shortening
Bring 1 cup margarine and brown sugar and cook 2 to 3 minutes. Add pecans. Pour over crackers. Let set and cool. In a double boiler, melt Hershey Bar, baking chocolate and shortening. Melt and spread over nuts and sugar mixture. Refrigerate until set. Set out. Cut out and serve at room temperature.
APPLE CRISP
4 cups sliced cooking apples
1 tablespoon lemon juice
1/3 cup sifted flour
1/3 cup melted butter or margarine
1 cup uncooked oats
½ cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
Place apples in a greased shallow baking dish. Sprinkle with lemon juice. Combine dry ingredients and add melted butter. Mix until crumbly. Sprinkle over apples and bake in moderate oven at 375° for 30 minutes or until apples are tender.
OPEN LINE, WMT RADIO, CEDAR RAPIDS, IOWA 52406. Use this address when writing.
Page 4 Top of Page
LEMON TEA CAKES
1½ teaspoons vinegar
½ cup milk
½ cup butter
¾ cup sugar
1 egg
1 teaspoon lemon peel, grated
1¾ cup sifted flour
1 teaspoon baking powder
¼ teaspoon soda
¼ teaspoon salt
Stir vinegar into milk. Cream butter and sugar until creamy. Add egg and lemon peel. Beat well. Sift together dry ingredients. Add dry ingredients alternately with milk to creamed ingredients, beating smooth after each addition. Drop from teaspoons two inches apart on greased cookie sheet. Bake at 350° for about 14 minutes. Remove and immediately brush top with lemon glaze made by mixing ¾ cup sugar and ¼ cup lemon juice.
OLD FASHIONED GINGER SNAPS
2 cups Pillsbury flour
2 teaspoons soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ginger
¾ cup butter
1 cup sugar
1 unbeaten egg
¼ cup light molasses
Sift flour, soda, salt, cinnamon, cloves and ginger together. Cream butter and gradually add sugar, creaming well. Add egg and molasses. Beat well. Blend in dry ingredients. Mix thoroughly. If needed, chill dough for easier handling. Shape dough into balls, using a rounded teaspoon into each ball. Dip in sugar. Place on greased baking sheet, sugar side up. Bake in a moderate oven at 375° for 10 to 12 minutes.
NO BAKE DATE COOKIES
1 cup dates, cut up
¼ cup water
4 cups miniature marshmallows
2 cups graham cracker crumbs
1 cup Eagle Brand Milk
1 cup nuts, chopped
Angel Flake Coconut
Cook dates in water until mushy. Combine marshmallows, graham cracker crumbs, Eagle Brand Milk and nuts. Mix with dates. Form into balls and roll in angel flake coconut. Makes approximately 50 small no bake cookies.
NOT SO GINGER SNAPS
1½ cups shortening
2 cups sugar
8 tablespoons dark molasses
2 eggs
4 cups flour
¼ teaspoon salt
3 teaspoons soda
1 teaspoon ginger
½ teaspoon cloves
2 teaspoons cinnamon
Blend shortening, sugar and eggs until creamy. Add molasses and beat in well. Combine dry ingredients and sift together. Add to creamed mixture and blend until smooth. Form into walnut sized balls. Roll in white sugar. Place on cookie sheet 1½ inches apart. Bake at 375° for 10 to 12 minutes or until cookies crack and settle a little.
GINGER SNAPS
¾ cup lard
1½ cups white sugar
2 eggs
¾ cup molasses
3 teaspoons ginger
4 teaspoons soda
4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon vanilla
Cream lard, sugar, eggs and molasses together. Sift flour and measure. Add ginger, salt. cinnamon and sift again. Add vanilla. Lastly, add soda, dissolved in 4 teaspoons hot water. Roll in small balls and place on greased cookie sheet. Bake at 350° until done.
SKILLET RICE KRISPIES NO BAKE COOKIES
3 tablespoons butter
2 eggs
½ cup brown sugar
½ cup white sugar
1 cup chopped dates
½ cup nuts
½ teaspoon vanilla
3 cups Rice Krispies
Melt butter in skillet. In a bowl, beat eggs. Add brown sugar, white sugar, dates and nuts. Add to skillet and cook for 8 minutes, stirring constantly. Cool well. Add vanilla and Rice Krispies. Mix well. Roll in two rolls on wax paper dusted with powdered sugar. Can be frozen at this time or sliced and served.
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PORK TENDERLOIN PATTIES IN CREAM
6 pork tenderloin patties
1 egg, slightly beaten
1 tablespoon water
¾ cup fine salted cracker
crumbs
¼ teaspoon salt
¼ teaspoon pepper
5 tablespoons margarine
2 three ounce cans drained button
mushrooms
1 can undiluted cream of chicken
soup
1 cup sour cream
¼ cup dry sherry wine
Cut tenderloin ½ inch thick. Mix water with egg and dip patties in egg water then in a mixture of cracker crumbs, salt and pepper. Brown on both sides in 3 tablespoons margarine. Place patties in casserole. Sauté mushrooms in remaining 2 tablespoons margarine. To mushrooms, mix soup, sour cream and sherry. Pour over meat. Cover and bake at 325° for 1½ hours.
ORANGE JUICE AND RICE PORK CHOPS
1 cup orange juice
1 1/3 cups minute rice
6 thick pork chops, salted, peppered
and browned
1 can chicken with rice soup
Put rice in pan. Pour orange juice over rice. Place pork chops on top. Pour soup over all. Bake at 350° covered for 45 minutes. Uncover and bake 10 minutes longer.
SEAFOOD CASSEROLE
1 small onion, chopped
3 tablespoons chopped green pepper
1 tablespoon margarine
2 ounces sliced pimientos, drained
1 can New England clam chowder
1 can cream of celery soup
2/3 cup milk
1 tablespoon lemon juice
7 ounce can tuna. drained and flaked
7 ounce can pink salmon
Sauté onion and pepper two to three minutes. Mix all ingredients and heat through. Put one layer of Tater Tots in bottom of large casserole. Put warm mixture on top of Tater Tots. Top with another layer of Tater Tots. Bake at 350° for 30 minutes.
GOURMET SWEDISH MEAT BALLS
1 pound ground round steak
1 pound ground pork
1 large red potato, boiled until
tender
2 slices dry toast, soaked in cold
water then pressed dry
1 medium onion, chopped fine
1 tablespoon sugar
1 teaspoon pepper
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon nutmeg
1 teaspoon monosodium glutamate
1 egg
½ cup cream
Grind meat together three times. Put potato, onion, bread and ground meat through food chopper or grinder. Mix until well blended. Then add sugar, pepper, cinnamon, salt, nutmeg and monosodium glutamate. Blend thoroughly. Add egg, mix well. Add cream and mix again until thoroughly blended. Shape meat balls with hands using 1 tablespoon meat. May be deep fried or pan fried. If pan fried, drop into ½ inch hot fat for 6 to 7 minutes. Makes 50 tiny meat balls. May be refrigerated up to a week and refried or served cold on toothpicks.
AHEAD OF TIME CHICKEN
1 onion, diced and sautéed
1 cup creamed cottage cheese
1 cup sour cream
½ cup mayonnaise or salad
dressing
6 tablespoons Parmesan cheese (reserving
2 tablespoons for later use)
1½ teaspoons salt
¼ teaspoon tabasco sauce
¼ cup sliced pitted ripe
olives
¼ cup stuffed olives, optional
3 cups spinach, regular or egg
noodles, cooked
2½ cups cooked cut up chicken
6 strips bacon, browned and crumbled
Mix all ingredients in a large bowl. Stir into a two quart casserole. Sprinkle with reserved 2 tablespoons Parmesan cheese and crumbled bacon. Cover and refrigerate. One hour before serving, place in a moderate (350°) oven. Bake the first 35 minutes covered. Remove cover and bake uncovered the last 25 minutes.
Use this address when writing:
OPEN LINE
WMT RADIO
CEDAR RAPIDS, IOWA 52406
Page 6 Top of Page
ESTHER'S POTATO HAM SALAD
½ pound fresh mushrooms
6 tablespoons olive oil or other
salad oil
¼ cup lemon juice
¼ cup finely chopped onions
1 teaspoon salt
1/3 teaspoon pepper
2 cups sliced cooked potatoes
½ cup shredded raw carrots
½ cup chopped celery
2 cups cooked or baked ham
2 hard cooked eggs, sliced
Cook mushrooms in oil about 5 minutes. Cool and add lemon juice, onion, salt and pepper, set aside to cool. Toss together gently potatoes, carrots, celery and ham. Pour mushroom mixture over combined ingredients and marinate one hour. Serve garnished with eggs on crisp greens. Serves six.
SPAGHETTI SQUASH
Harvest when a nice creamy color. Boil 30 to 35 minutes until skin is lender. Open squash and remove spaghetti like insides. Serve with spaghetti sauce. There will be a few seeds to remove, but not many.
ZUCCHINI CASSEROLE
1½ pounds or 6 small zucchini,
cooked in salted water until tender (about 5 minutes) and drained
1 pound ground beef
½ cup chopped onion
½ cup bread crumbs
¾ teaspoon salt
¼ teaspoon thyme
1/8 teaspoon pepper
¼ cup flour
2 cups milk
4 ounces American Cheese, cut up
1 cup bread crumbs, tossed with
1 tablespoon melted butter
Cook beef and onion in skillet until brown. Stir in ½ cup bread crumbs, salt, thyme, pepper, and flour. Blend in milk and cook until thick. Stir in cheese. Put zucchini in casserole and cover with meat mixture. Toss lightly. Cover with the 1 cup bread crumbs. Bake at 350° for 30 to 35 minutes.
Painted Wall Cleaner: Mix 1 cup household ammonia, ¼ cup vinegar and ¼ cup soda to a gallon of water. No rinsing is necessary.
FROZEN HASH BROWNS
Boil baking potatoes in jackets until tender but still firm. Grate or cut in small strips. Line skillet with aluminum foil. Put in as many potatoes as you would like (4 cups serves eight to nine). Sprinkle with 1½ teaspoons salt. Press down firmly. Fold foil down tightly. Seal and label and freeze. To cook, remove from freezer and fry in ½ cup hot shortening or fat. Cover immediately when put in hot fat to prevent splattering. Cook about 5 minutes over medium heat. Uncover and continue cooking 10 to 12 minutes more or until brown. Freezer life is up to two months.
FROZEN MASHED POTATOES
4 pounds boiling potatoes
1 cup milk
¼ cup butter
1½ teaspoons salt
Peel potatoes. Boil till soft. Mash. Heat butter, milk and salt together. Gradually add to potatoes. Whip till soft and fluffy. Cool. Wrap in foil and freeze.
FROZEN POTATO PUFFS
Using basic frozen mashed potato recipe above, add ½ cup grated cheddar cheese or 2 egg yolks to mashed potatoes. Chill and shape into balls. Roll in a mixture of ¾ cup corn flake crumbs and toasted sesame seeds. Freeze individually on tray, then package and freeze. To serve, place on baking sheet and brush lightly with melted butter. Bake small ones at 400° for 20 minutes, larger ones for 30 minutes.
CANNING POTATOES
Wash, scrape and wash again. Boil 10 minutes. Drain. Pack hot into hot jars, leaving one inch head space. Add 1 teaspoon salt to each quart. Cover with boiling water, still leaving 1 inch head space. Adjust cap. Process pints 30 minutes, quarts 40 minutes at 10 pounds.
EASY FONDUE: Mix together ¾ pounds grated swiss cheese, ¼ pound Velveeta cheese and ¾ cup canned milk. Heat till it melts.
Baby Clothes Whitener: Mix 1/3 cup powdered dishwashing compound, ½ cup powdered non chlorine bleach and 1 gallon warm water in a plastic container. Soak clothes with stains in the solution before laundering. Baby clothes used in this solution must be washed and rinsed thoroughly to prevent irritation to the baby's sensitive skin.
Page 7 Top of Page
CANNED CARP
Clean fish and cut in pieces. Bone out large bones. Small bones will dissolve. Pack in pint jars to within ½ inch of top. Add 1 teaspoon salt and 2 tablespoons white vinegar. Pressure process no more than four pints at a time. Process at fifteen pounds lbs. 70 to 75 minutes.
CANNED FISH
Cut and clean fish. Cut into 1½
inch pieces and drain.
Mix:
½ tablespoon salt
½ tablespoon till
1½ tablespoons vinegar
1½ tablespoons catsup
Stir well and pack pieces of fish in a quart jar. Add above mixture. Close jar. Pressure process at fifteen pounds for one hour.
PICKLED EGGS AND BEETS
2 cups or one pound young beets
¼ cup brown sugar
½ cup vinegar
½ cup cold water
½ teaspoon salt
Small stick of cinnamon
3 or 4 whole cloves
6 hard cooked eggs
Wash beets. Cut off leaves and stems. Leave about 1 inch of root ends. Cook until tender. Drain and skin. Boil remaining ingredients, except eggs, ten minutes. Let beets stand in solution for at least three days. Add whole hard cooked eggs and let stand two more days in refrigerator.
CANNING PUMPKIN OR WINTER SQUASH
Peel and cut into one inch cubes. Cook in pressure cooker for eight minutes at fifteen pounds. Cool pan under cold water. Open pan. Pack in jars. Adjust lids and process 80 minutes at 10 pounds pressure. Be sure to leave ½ inch head space and add ½ teaspoon salt to pint before closing. Fill pan with a quart of hot water before processing.
SHIRLEY'S HOT PEPPERS
Hot peppers
3 cups water
1 cup vinegar
1 heaping teaspoon salt per quart
Pack peppers in jar. Add salt. Heat water and vinegar and pour over peppers and seal.
REFRIGERATOR PICKLES
6 cups cucumbers sliced
1 cup onions, chopped
1 cup red or green peppers
Put in a large jar and cover with following syrup. Heat till dissolved and cool:
1½ cups sugar
1 cup vinegar
¼ cup salt
1 tablespoon celery seed
1 tablespoon mustard seed
Store covered in refrigerator.
REFRIGERATOR PICKLES
7 cups sliced unpeeled cucumbers
2 cups sugar
1 cup water
1 cup vinegar
1 cup onions, sliced
1 green pepper, chopped
1 tablespoon pickling salt
2 tablespoons celery seed
Dissolve water, sugar, vinegar and salt together. Bring to boil and let cool. Add celery seed before cooling. Pour over cucumbers, onions and pepper. Refrigerate in plastic containers or jars. Will keep at least a year.
PRESERVED CANTALOUPE (PICKLES)
3½ pounds cantaloupe,
ripe but firm
1½ pounds sugar
1 pint vinegar
2 tablespoons salt
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 quart water
Remove seeds and rind from cantaloupe. Cut into one to one and a half inch cubes. Sprinkle with 2 tablespoons salt and let stand overnight. Drain and scald in one quart water and ½ pint vinegar. Drain again. Make syrup with remaining ingredients (tie spices in cloth) and cook all together for 10 minutes. Pack in jars and seal. Let set a few days before using.
GRAPE JUICE
Cover 8 quarts grapes with 2 quarts water. Bring to a boil. Strain as for jelly. Add 2 pounds sugar. Boil 8 to 10 minutes. Seal in bottles or jars.
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CHOP SUEY CANDY
1 cup sugar
1 cup while syrup
½ cup evaporated milk
5 cups corn flakes
1 cup walnut meats or salted peanuts
1 cup coconut
Cook sugar, syrup and milk to soft ball stage. Add corn flakes, nuts and coconut. Cook to 240° and pour in a shallow pan to cool.
CANDY BALLS
1 stick margarine
1 cup sugar
1 egg, beaten
1 cup chopped dates
Pinch of salt
Combine and boil 3 or 4 minutes, stirring constantly. Cool and add:
2 cups Rice Krispies
½ cup nuts
1 teaspoon vanilla
Blend and cool. Roll into teaspoon size balls. Roll in coconut or ground nuts.
CARAMEL CORN FLAKE SNACK BALLS
14 ounce package caramels
¼ cup milk
1 cup salted Spanish Peanuts
6 cups corn flakes
Melt caramels and milk in double boiler. Pour over peanuts and corn flakes mixed together in a large bowl. Press together in small balls. May be topped with cherry half or pecan half or anything, or left plain.
CHOCOLATE PEANUT BUTTER BALLS
2 cups sifted powdered sugar
1 cup peanut butter
¾ cup graham crackers, crushed
½ cup soft butter
Combine sugar, peanut butter, cracker crumbs and butter. Blend well and roll ¾ inch balls. Chill at least an hour or overnight. Dip in a mixture of six one ounce squares of unsweetened chocolate melted with 2½ inch square of paraffin.
CANDIED MARSHMALLOWS
½ cup sugar
½ cup light corn syrup
½ cup smooth peanut butter
16 large marshmallows
Combine sugar and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil and sugar is dissolved. Remove from heat and stir in peanut butter. Dip marshmallows until coated. Place on buttered racks to set.
CANDIED CARAMEL MARSHMALLOWS
1 pound Kraft's Caramels
4 tablespoons water
1 pound large marshmallows
5 cups frosted flakes breakfast
cereal crushed, but not into fine crumbs
Put caramels and water in top of double boiler and melt. Dip marshmallows in caramel and cover completely. Let drip a little, then roll in crushed flakes. Set out on wax paper and let dry to set.
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