Candy and Cookies - Cakes and Pies - Meats, Vegetables and Vegetable Casseroles
CANDY AND COOKIES
CANDY
From fudge and caramels to fancy coconut covered company candy all for and to be from mother's kitchen. While most of the candy cooking is done around the holidays, it's hard to pick a month when homemade candy isn't a special treat. Homemade candy must have been meant to be enjoyed the year around.
SEES FUDGE
5 cups sugar
1 large can evaporated milk
1 stick margarine
1 large and 1 small package chocolate
chips
1 1/2 cups nuts
5 ounce jar marshmallow creme
In a large pan combine sugar, evaporated milk and margarine. Mix and boil exactly nine and a half minutes, stirring constantly. Turn off heat and add chocolate chips. Add nuts and mix well. Add marshmallow creme and mix well. Pour into buttered pan. Let set one or two hours before cutting. Makes two pounds.
CHOCOLATE HONEY FUDGE
2 tablespoons butter
2 squares unsweetened chocolate
1 cup milk
2 3/4 cups sugar
1/2 cup honey
1/8 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla flavoring
1/2 cup chopped nuts
Melt butter and chocolate with milk in pan. Beat to blend. Add sugar, honey and salt. Bring to a boil. Cover and boil two minutes. Uncover and cook without stirring until a small amount of mixture dropped in cold water forms a soft ball. Remove from heat and add vinegar. Let stand until lukewarm and add vanilla. Beat until thick. Add nuts and turn onto a buttered plate. Let stand until cool enough to handle, then knead for five minutes. Shape into 2 rolls about 2 inches in diameter. Wrap in wax paper and store in a cool place until ready to serve.
VANILLA FUDGE
2 1/2 cups powdered sugar
3 tablespoons butter
1/2 cup milk
1/2 teaspoon vanilla
Mix milk and sugar in saucepan. Let boil, add butter and boil to soft ball stage (238° to 240°). Scrape bottom of pan from time to time to prevent burning. When cool, add vanilla and beat until thick and smooth. Pour in greased pan. Mark in squares. (Mrs. H. Trupp, Waterloo, Iowa)
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TOM'S MAPLE FUDGE
l 7/8 cups powdered sugar
1 cup real maple syrup
½ cup heavy cream
1 cup chopped nuts, if desired
Boil syrup, sugar and cream to softball stage. Set aside until lukewarm. Beat until thick. Add nuts and pour into buttered pan and let cool. Makes one pound. Wrap each piece in aluminum foil.
BUTTERSCOTCH PEANUT BUTTER FUDGE
1 regular size jar marshmallow creme
2/3 cup evaporated milk
1/4 cup margarine or butter
l 1/2 cups sugar
l/4 teaspoon salt
6 ounces butterscotch chips
1 cup chunky peanut butter
1 teaspoon vanilla
Combine marshmallow creme, milk, margarine, sugar and salt in a saucepan. Stir over moderate heat until mixture comes to a full rolling boil. Reduce heat and boil five minutes, stirring constantly. Remove from heat, add chips, peanut butter and vanilla. Put in greased eight or nine inch pan. Chill and cut in squares. (Mrs. Cliff Marine, Wellman, Iowa)
WHITE FUDGE
2 cups sugar
1 cup milk
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/2 cup marshmallow creme
1/2 cup chopped candied cherries
Butter sides of a heavy two quart sauce pan. In it, mix sugar, milk and salt. Heat, stirring constantly until mixture comes to a boil, then cook to soft ball stage. Stir only if necessary. Immediately remove from heat, add butter and cool to lukewarm (110°), without stirring. Add vanilla, beat vigorously until mixture holds its shape. Add marshmallow crème and beat until fudge becomes very thick and starts to lose its gloss. Quickly stir in cherries and spread in a buttered pan.
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MAGIC COCONUT FUDGE
2 tablespoons milk
1 tablespoon light corn syrup
1/4 cup margarine
1 teaspoon vanilla
dash of salt
1 package frosting sugar or 4 1/3
cups sifted confectioner's sugar
1 1/2 cups flaked coconut
Combine milk, syrup and margarine in a small saucepan. Heat over hot water, over very low heat just until margarine melts. Remove from heat and add vanilla and salt. Pour frosting sugar into a mixing bowl. Add margarine mixture and stir until all sugar is moistened. Form into a ball and work with hands until smooth. Knead in coconut. Press into a greased pan and chill till set.
PINEAPPLE FUDGE
3 cups sugar
1 tablespoon light corn syrup
1/2 cup well drained, crushed pineapple
1/2 cup heavy whipping cream
2 tablespoons butter
1/2 teaspoon vanilla
1 cup English Walnuts, coarsely
chopped
Combine sugar, syrup, pineapple and cream in a well buttered heavy saucepan. Bring to a boil over low heat, stirring constantly. Continue cooking, stirring occasionally, until candy reaches soft ball stage (236°) on your candy thermometer. Remove from heat, add butter, but do not stir. Cool until saucepan feels lukewarm. Add vanilla and beat until candy begins to thicken (starts to turn white). Beat in nuts, spoon into buttered eight by eight inch or nine inch square pan. As candy firms, it will lose it's slick look and become creamy. Cool and cut. Makes about three dozen pieces. Can be frozen. (Sandy Klingenberg, Bloomington, Illinois)
CHOCOLATE "PHILLY" FUDGE
3 ounce package Cream Cheese 2 cups
sifted confectioner's sugar
2 one ounce squares unsweetened
chocolate, melted
1/4 teaspoon vanilla
dash of salt
1/2 cup chopped pecans or walnuts
Place cream cheese in a bowl and cream until soft and smooth. Slowly blend the sugar into it. Add melted chocolate. Mix well. Add vanilla, salt and chopped nuts and mix until well blended. Press into a well greased eight by eight inch shallow pan. Place in refrigerator until firm (about fifteen minutes). Cut into squares. For a slightly softer fudge, blend in one teaspoon cream.
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MAPLE "PHILLY" FUDGE
Follow directions for chocolate fudge except use 2 1/2 cups sugar and add 10 drops of maple flavoring instead of chocolate and vanilla.
ALMOND "PHILLY" FUDGE
Follow directions for chocolate fudge except use 2 1/2 cups sugar, add 1/4 teaspoon almond flavoring instead of chocolate and vanilla, and use 1/2 cup chopped almonds instead of pecans.
COCONUT "PHILLY" FUDGE
Follow directions for chocolate fudge except use 2 1/2 cups sugar, add 1/2 cup shredded coconut instead of chocolate and leave out nuts.
PEANUT BUTTER "PHILLY" FUDGE
Follow directions for chocolate fudge except use 2 1/2 cups sugar, add 2 tablespoons peanut butter instead of chocolate and use 1/4 cup chopped salted peanuts instead of pecans.
CHOCOLATE MARSHMALLOW "PHILLY" FUDGE
Cream one 3 ounce package Cream Cheese (or 6 level tablespoons from an 8 ounce package). When soft, slowly blend in two cups sifted confectioner's sugar, dash of salt, two 1 ounce squares melted unsweetened chocolate or unsweetened, 1/4 teaspoon vanilla and 1 tablespoon cream. Mix well until blended. Fold in 1 cup miniature marshmallows. Press into a well greased pan and chill until firm. Cut into squares.
CARAMELS
1/2 pound butter or margarine
2 cups light corn syrup
2 cups sugar
2 15 ounce cans sweetened condensed
milk
1/2 cup sifted flour
1 teaspoon vanilla
In a heavy sauce pan, melt butter. Add corn syrup and sugar. Boil five minutes over medium heat, stirring constantly. Add one and one half cans of milk. Mix flour thoroughly with remaining milk, then add to corn syrup and sugar mixture. Boil until mixture darkens and forms a medium hard ball (240°). Stir constantly. Add vanilla and pour into buttered 13 by 9 by 2 inch pan. Allow to cool. Cut into one inch pieces with sharp buttered knife. Wrap pieces in small pieces of waxed paper. (Mrs. Darlene Schneider, Holy Cross, Iowa)
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CARAMELS
1 cup sugar
3/4 cup dark corn syrup
1/2 cup margarine or butter
1/2 teaspoon vanilla extract
1 cup light cream (whipping cream
not whipped)
1/2 cup chopped black walnuts,
optional
Combine sugar, syrup, butter and 1/2 cup cream. Bring to a boil, stirring constantly. Add remaining cream and blend and cook slowly until hard ball stage is reached (260°) for hard caramels or for chewy caramels (245° to 250°). Do not stir. When temperature is reached, stir in vanilla extract and pour into an 8 by 8 by 2 inch square pan. Mark in squares when partially cooled. Cut when cold. Wrap in squares of waxed paper. Makes 32 or more pieces. Grease middle of square pan heavier with butter. (Sandy Klingenberg, Bloomington, Illinois)
TWELVE DOZEN CARAMELS
15 ounce can Eagle Brand Milk
2 bottles light corn syrup
2 pounds light brown sugar
1 pound butter or margarine
8 ounces black walnuts, chopped
1 teaspoon vanilla
Cook all but nuts and vanilla in five quart heavy sauce pan over medium heat, stirring constantly to 248° F. (firm ball). Remove from heat. Stir in nuts and vanilla. Pour into greased 15 by 10 by 1 inch jelly roll pan. When lukewarm, score deeply in squares. When cool, wrap individually in waxed paper.
DIVINITY
2 cups white sugar
1/2 cup white corn syrup
1/2 cup water
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
4 teaspoons powdered sugar
1/2 cup nuts
Cook sugar, syrup, water and salt to soft ball stage. Beat 2 egg whites till stiff. When syrup reaches proper temperature, pour one third of it into egg whites, slowly, beating constantly. Return other two thirds of syrup to heat and cook to hard ball stage. Beat into egg white mixture. Beat in powdered sugar, vanilla and nuts quickly. Beat until stiff. Drop on wax paper or into greased cake pan.
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STRAWBERRY DIVINITY
3 cups sugar
3/4 cup light corn syrup
3/4 cup water
2 egg whites, stiffly beaten
3 ounce package strawberry Jell-O
1/2 cup flaked coconut
1 cup chopped pecans
Combine sugar, corn syrup and water. Bring to boil, stirring constantly. Reduce heat and cook to hard ball stage (252°), stirring occasionally. Combine beaten egg whites and Jell-O. Beat until mixture forms peaks. Other flavor Jell-O can be used. Pour hot syrup in thin stream into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts and pour into a nine inch square pan. Top with rows of chopped pecans and coconut if you wish. (Mrs. Vera Schrock, Iowa City, Iowa)
BOSTON CREAM CANDY
2 cups sugar
2/3 cup cream
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon butter
1 cup nuts, chopped
Boil sugar, salt, cream and syrup until it threads from spoon (236° to 238°). Remove from heat. Add vanilla, butter and nuts. Beat by hand until creamy. Pour into greased pan. Makes 2 dozen squares. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
DATE PILLOWS
1/2 pound pitted dates, chopped
fine
1/2 pound small salad marshmallows
1/2 pound graham crackers, finely
crushed (30 to 32 crackers)
1 cup nut meats, chopped
1 cup whipped cream
1 teaspoon vanilla
Stir vanilla into whipped cream. Stir in rest of ingredients except for one fourth of the cracker crumbs. Shape in roll and roll in reserved crumbs. Wrap firmly in several thickness of waxed paper and refrigerate overnight. Slice and top with whipped cream to serve.
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BUTTERSCOTCH MARSHMALLOWS
1 cup light brown sugar, packed
1/2 cup light cream
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 pound marshmallows
3/4 cup chopped walnuts
In a two quart saucepan, combine first four ingredients. Cook slowly to 236° or to soft ball stage. Remove from heat. Place over hot water to keep warm. Drop mallows one at a time into mixture. Turn until coated. Lift out and roll in walnuts. Place on greased cookie sheet to cool. Makes two and one half dozen.
PECAN PRALINES
2 cups sugar
1 cup buttermilk (do not substitute
for buttermilk)
2 tablespoons light corn syrup
3/4 teaspoon soda
2 tablespoons butter
1 teaspoon vanilla
1/2 cup pecans, chopped
Combine sugar, buttermilk, syrup and soda in a deep kettle, with at least twelve cup capacity, so it won't boil over. This will foam like crazy and you'll have to stir hard until it reaches 200°, then it will simmer down a bit. Cook to 240°, at this point it will turn a rich caramel brown. Remove from heat, add butter and vanilla. Beat until it loses it's gloss. Add pecans and drop from teaspoons on waxed paper. It will harden as it cools. (Mrs. James O'Brien, Solon, Iowa)
SOUTHERN PRALINES
Combine 2 cups sugar, 3/4 teaspoon soda in a deep 3 quart saucepan. Mix well with wooden spoon. Then add 1 cup light cream. Stir carefully to keep sugar crystals in lower part of pan. All crystals should be dissolved when candy boils. This helps make it smooth and creamy. Bring to boil over medium heat, stirring occasionally to prevent scorching. When mixture starts to boil, it bubbles high in pan so reduce heat and continue stirring to keep from boiling over. Mixture will caramelize slightly as it cooks. Cook until candy forms a soft ball when tested in cold water (234°). Test several times.
Remove pan from heat and add 1 1/2
tablespoons butter immediately, measuring accurately. Too much butter may
keep pralines from firming. Add 2 cups pecan halves and beat mixture until
thick enough to drop from a spoon. Candy thickens rapidly. Beat two or
three minutes. If necessary, add a tablespoon or so of hot water to keep
candy at the right stage for dropping from spoon.
Drop candy on waxed paper or butter
aluminum foil. If you place waxed paper in a large cookie sheet, you can
set pralines aside to cool. Makes two to two and a half dozen one and one
half inch patties.
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RADIO CANDY
2 cups sugar
2 cups brown sugar
l/2 cup butter plus
1 cup cream (or 1 small can condensed
milk)
1 cup nutmeats, chopped
1 cup chopped dates
1 cup coconut
Boil sugars, butter and cream or condensed milk to soft ball and add nuts, dates and coconut. Boil five more minutes, then beat it and when thickened, pour in buttered pan. When cools a little, mold into a roll and to serve it, slice it, (Mrs. Elsie Carr, Caledonia, Illinois)
BUTTERSCOTCH YULE LOG
6 ounces or 1 cup butterscotch morsels
1/3 cup sweetened condensed milk
1/2 teaspoon vanilla
1/3 cup chopped pecans
Slightly beaten egg white
Pecan Halves
Melt butterscotch morsels over hot (not boiling) water. Remove from water. Stir in condensed milk and vanilla. Add chopped pecans. Mix well. Chill till firm enough to handle. Form into a twelve inch roll on waxed paper. Roll tightly in waxed paper to shape evenly. Unroll and mark surface lengthwise with tines of fork. Brush on egg white. Press pecan halves into roll to completely cover surface. Wrap in waxed paper. Chill. Cut in 1/2 inch slices with sharp knife. Makes about two dozen. (Erna J. Englert, Iowa City, Iowa)
MEXICAN ORANGE CANDY
1 cup granulated sugar, caramelized
1/4 cup boiling water
2 cups granulated sugar
Few grains salt
1 cup evaporated milk
2 teaspoons grated orange rind
1 cup nuts
Place the 1 cup sugar in the saucepan in which candy is to be cooked.
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Place over medium heat and stir occasionally until sugar begins to melt. Then stir constantly until all sugar is melted and deep golden brown in color. Add boiling water to the caramelized sugar and cook to smooth syrup, stirring constantly. Add the 2 cups sugar, milk and salt and cook over medium heat to soft ball stage (236°), stirring all the while. Add orange rind. Cool. Stir in nuts. Beat until crystalline. Drop from a teaspoon onto waxed paper. Makes 1 3/4 pounds.
APRICOT CANDY
3 cups sugar
1 cup cream
1 cup finely chopped dried apricots
1/8 teaspoon salt
2 teaspoons vanilla
1/2 cup nuts, chopped
Cook sugar, cream, apricots and salt to soft ball stage over low heat, stirring almost constantly. Remove from heat and add vanilla. Cool slightly and add nuts. Beat well and spread about one half inch thick on buttered dish. Cut in squares. (Mrs. Roy Burr, Ridgeway, Iowa)
COCONUT DATE BALLS
1/2 cup butter or margarine
3/4 cup sugar
1 tablespoon milk
1/8 teaspoon salt
1 egg, well beaten
1/2 teaspoon vanilla
1 cup chopped dates
2 cups Rice Krispies
Cook butter or margarine, sugar, milk, salt and egg two minutes, stirring constantly. Remove from heat and add vanilla, dates and Rice Krispies. Mix well. Cool. Make into balls. Roll in dry coconut. For special parties, coconut may be tinted pink, green or red with vegetable coloring. Keep in cool place. Makes 25 balls. (Hilda Hlavacek, Tama, Iowa)
NO COOK FONDANT
1/3 cup soft butter
1/3 cup white corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
3 1/2 cups (one pound) sifted powdered
sugar
Blend butter, syrup, salt and vanilla in a large mixing bowl. Add powdered sugar all at once. Mix well together with hands and knead. Turn onto a board and continue kneading until real smooth. Store in cool place. Flavor and shape to suit the taste. Blend 1/2 cup cocoa into one fourth of the fondant. This will make chocolate fondant. Drained (well drained) maraschino cherries can be covered with another one fourth of the mixture. Use another one fourth of the fondant and flatten or roll into a rectangle. Cover with bits of candied cherries and nuts. Roll up and slice. Divide the remaining one fourth of the fondant into three parts. Color each a different color. Roll out each part into a rectangle. Lay each rolled piece on top of the other, making three layers. Roll up as a jelly roll and slice or slice into bars and make into cubes. You may also roll in coconut or chopped nuts or chocolate bits, etc.
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PEANUT BUTTER BON BONS
1 cup peanut butter
1 cup chopped nuts
1 cup chopped dates
1 cup powdered sugar
Mix and form into small balls. In top of a double boiler, melt:
2 squares unsweetened 1 inch square
paraffin chocolate
2 cups raw Spanish peanuts
1 teaspoon vanilla
2 tablespoons butter
2 cups ribbon coconut
6 ounce package chocolate chips
Dip balls into mixture and cool on wax paper. These freeze well and are rich. (Mrs. William Ball, Tipton, Iowa)
TURKISH DELIGHT
2 cups sugar
1 cup cold water
1 cup chopped dates
1 cup salted mixed nuts
1 cup coconut
Cook sugar and water to soft ball stage. Then add dates and boil one minute. Remove from heat and stir in nuts and coconut. Beat until it begins to thicken and drop by spoonfuls on waxed paper. (Mrs. Ball)
COCONUT PEANUT BRITTLE
2 cups sugar
2 cups raw spanish peanuts
1 cup white corn syrup
1 teaspoon vanilla
1 cup water
2 tablespoons butter
1/4 teaspoon salt
2 cups ribbon coconut
Combine sugar, syrup and water and salt. Cook to 238° on your candy thermometer (soft ball stage). Add peanuts and cook to 290° ( Hard crack stage), stirring constantly. Take from heat and add vanilla, butter and coconut. Pour on greased cookie sheet and spread. (Mrs. Clarence Scobee, Grinnel, Iowa)
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ORANGE COCONUT BRITTLE
2 1/4 cup sugar
1/4 cup light corn syrup
1 teaspoon shredded orange peel
1/2 cup orange juice
2 tablespoons butter or margarine
1 1/3 cups flaked coconut
Butter sides of a three quart sauce pan and combine sugar, syrup, orange peel and orange juice. Cook over medium heat to hard crack stage, stirring occasionally. Remove from heat and stir in butter. Pour in a thin layer into a buttered 15 by 10 by 1 inch pan or large platter. Sprinkle coconut over it evenly. When cool, crack into pieces.
FREDDIE'S FAVORITE CANDY
1 cup chopped pecans
3/4 cup brown sugar, packed
1/2 cup butter or margarine
1/2 cup chocolate chips
Sprinkle chopped pecans on bottom of buttered nine inch square pan. Combine brown sugar and shortening in heavy sauce pan. Bring to boil and cook over low heat, stirring constantly. Cook seven minutes exactly. Stir continually. Remove from heat and spread over nuts. Sprinkle chocolate chips quickly over mixture. Cover immediately with aluminum foil to melt chips. Spread melted chocolate evenly over top. Cut in squares while warm and refrigerate to set, or break into pieces after chilling. Finely grated nuts may be sprinkled over chocolate.
DATE PENUCHE CANDY
3 cups brown sugar
1 1/2 cups cream or half and half
1 cup chopped dates
1/2 cup walnuts, chopped coarsely
1 teaspoon butter or margarine
1 teaspoon vanilla
Boil sugar and cream until it forms a firm ball in cold water. Remove from heat and add butter and vanilla. Cool slightly, then stir continually until it thickens. Add dates and nuts and stir thoroughly until it starts to set. Pour in a buttered 8 by 12 inch pan. Cut with a knife dipped in hot water. (Mrs. Wray Grieser, Monticello, Iowa)
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SAUERKRAUT CANDY
2 tablespoons butter
1 cup walnut meats
1 cup shredded coconut
1 cup white sugar
2 cups brown sugar
1 cup hot milk
1 cup white corn syrup
Cook sugars, milk, syrup and butter
to hard ball stage. Remove from heat and stir in walnuts and coconut. Beat
until stiff. (Mrs. H. R. Schlaser, Delta, Iowa)
BUTTERSCOTCH DAINTIES
1/2 cup evaporated milk
3/4 cup white sugar
2 tablespoons butter or margarine
2 cups Grape Nut Flakes or Corn
Flakes
1 1/2 cups cut up coconut
3/4 cup broken nuts
In a two quart sauce pan, mix milk, white sugar and butter or margarine. Cook until it boils and is bubbly all over the surface, stirring constantly. Will scorch easily. Boil and stir over medium heat for two minutes more. Remove from heat. Stir in remaining ingredients. Mix well and drop by tablespoons onto a waxed paper. Let stand until set.
WHITE TAFFY
1 1/2 cups white sugar
1/2 cup water
1/2 tablespoon vinegar
1/4 teaspoon cream of tartar
1 teaspoon lemon extract or 1 teaspoon
white vanilla
Place sugar, water, vinegar and cream of tartar in a sauce pan and cook to 290° or soft crack stage. Add flavoring. Pour out on buttered platter. When cool enough to handle, pull until white and glossy. Cut into cushions.
DINNER MINTS
1/2 cup high grade margarine
1/2 cup vegetable shortening
1/2 cup less 1 tablespoon water
1 1/4 teaspoons salt
1 1/4 teaspoons flavoring
2 pounds plus 2 cups powdered sugar
Cream shortening, add water, salt and flavoring. Peppermint or winter-green flavoring is named. Add sifted sugar. Squeeze through pastry bag using large rosette or star pattern. Will freeze well. Vegetable food coloring can be used to color mints if desired
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PEPPERMINT MINTS
1 egg white
1/4 cup butter or margarine
1/4 cup water
1 teaspoon cream of tartar
2 pounds powdered sugar
1/2 teaspoon peppermint flavoring
Mix all ingredients (butter should be cold) except powdered sugar. With mixer, add 1 1/2 pounds of the powdered sugar. Color as desired Mix in last 1/2 pound powdered sugar with spoon. Knead. Take out in walnut sized pieces. Press flat with fork.
SPONGE CANDY
1 cup sugar
1 tablespoon vinegar
1 cup dark corn syrup
1 tablespoon baking soda
Combine sugar, corn syrup and vinegar in a heavy sauce pan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking without stirring to 300° or a few drops are very brittle in cold water. Remove from heat. Quickly stir in soda, mixing well. Pour into lightly buttered cookie sheet. Do not spread as it will spread itself. When cold, break into pieces. Makes about one pound. (Mrs. William Ball, Tipton, Iowa)
SPICED PECANS
1 cup sugar
6 tablespoons milk
1/2 teaspoon cinnamon
few grains salt
1 1/2 cup nuts
Boil sugar, milk, cinnamon and salt to soft ball stage. Add nuts and stir until mixture begins to thicken and turn sugary. Spread on wax paper. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
GLAZED NUTS
2 cups powdered sugar
2 tablespoon water
1 tablespoon butter
1 cup nuts or more
Mix powdered sugar, water and butter in a large sauce pan. Boil until you can get a six or seven inch thread. Remove from heat. Pour in nuts and stir until nuts are completely covered Pour out on waxed paper. Separate nuts and let dry.
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CHRISTMAS FUDGE
1 cup diced preserved pineapple
1 cup halved candied cherries
1 1/0 cups halved Brazil Nuts
1 1/2 cups broken walnuts
2 cups pecan halves
3 cups granulated sugar
1 1/4 cups light cream
1 cup white corn syrup
1 teaspoon salt
2 teaspoons vanilla
Grease two 9 by 9 by 2 inch pans. Combine pineapple, cherries, Brazil nuts, walnuts and pecan halves. In a three quart saucepan over low heat, stir sugar with cream, corn syrup and salt until sugar is dissolved Cover pan. Bring mixture to a boil. Boil 1 minute. Remove cover. Cook, stirring to 236° or soft ball stage. Remove from heat, add vanilla and beat until mixture is creamy and begins to hold shape. Thoroughly mix in fruits. Press into pans. Chill until firm enough to cut. Makes four pounds.
COOKIES
Cookie collections are one of the nicest things to come out of anybody's oven. They usually range from sugar cookies and oatmeal cookies to fancy little rascals like Kris Kringles ( a big hit in 1971) or Super Duper Double Stuffed Triple Coated Strawberry Creme Banana Split Chocolate Chip Jelly Roll Wafers (we're still working on that one). One thing is sure though, a handful of cookies passed from one generation to another has closed more than one generation gap.
KRIS KRINGLES
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate bits
Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. Stuff cherries with chocolate bits. Wrap each cherry in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 25 minutes at 350°. Cool. Dip top of cookies in melted chocolate. Baking time will vary according to size of cookies. Dough will be very stiff. Mix with hands if necessary.
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SELF FROSTING OATMEAL COOKIES
1 cup packed brown sugar
1 cup white sugar
1 cup vegetable shortening
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups quick oatmeal
In a large mixing bowl, cream sugar and shortening. Add vanilla and eggs and beat until very fluffy. Add sifted dry ingredients and beat well. Add oatmeal and mix well. Chill dough two hours or longer. Mold dough into balls the size of a walnut. Roll in coating made of:
1 cup finely chopped nuts 1 cup sifted powder sugar
Mix together in a small bowl to make coating. Place coated cookies two inches apart on greased cookie sheets. Flatten slightly. Bake 8 to 10 minutes at 350°. Makes 4 to 5 dozen. Freezes well. (Mrs. L. J. Lund, Vinton, Iowa)
DROP DATE OATMEAL COOKIES
1 cup sugar
1 cup lard or shortening
2 eggs
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon soda
1 1/4 cup buttermilk
2 cups oatmeal
1 1/2 cup dates or 1 cup dates
and 1/2 cup nuts or raisins
Combine sugar and shortening and
cream well. Add eggs and stir well. Sift dry ingredients and add alternately
with buttermilk. Stir in oat meal and lastly dates or dates and nuts or
raisins. Drop on greased and floured cookie sheets. Bake at 400° for
15 to 20 minutes.
BANANA OATMEAL COOKIES
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon soda
1 cup sugar
1 cup soft shortening
1 cup mashed bananas
2 eggs
2 cups oatmeal
Sift flour, cinnamon, nutmeg, salt, baking powder, soda and sugar together. Cut in shortening and then stir in bananas and eggs. Beat until smooth. Fold in oatmeal and top by teaspoon on well greased sheet. Bake in moderate oven (350°) for 10 to 12 minutes.
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DELUXE OATMEAL COOKIES
1 cup white sugar
1 cup brown sugar
1 cup shortening
3 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut
1 cup orange slices, cut up
1 cup dates, cut up fine
1/2 cup black walnuts
2 cups oatmeal
Cream white sugar, brown sugar, shortening, eggs and vanilla. Sift flour, soda, baking powder and salt and add to creamed mixture. Mix remaining ingredients and add to creamed mixture. No liquid is listed and should result in a very stiff dough. (The recipe is correct as given here.) Drop from teaspoon on greased cookie sheet and bake in a moderate oven (time and temperature not given). Press cookies down slightly before baking. (Mrs. Charles L. Marshall, Wyoming, Iowa)
OATMEAL COOKIES
1 cup raisins, placed in warm water
2 cups sugar
1 cup lard
3 eggs, well beaten
3 cups flour
1 tablespoon soda
1 teaspoon baking powder
1/4 teaspoon ginger or cloves
1 teaspoon cinnamon
2 cups ground oatmeal
1 teaspoon vanilla
Sift dry ingredients. Drain the raisins and grind. Mix all but oatmeal and vanilla. Then add oatmeal and vanilla. Mix all together. Drop on greased cookie sheet. Bake at 375°.
FILLED COOKIES
1 cup sugar
1/2 cup shortening
1 egg
1/2 cup milk
3/4 teaspoon salt
3 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1 teaspoon vanilla
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Mix, roll thin and shape. Cut out in round forms. Place cookies in buttered pan. Place a teaspoon of filling (below) on each round, not allowing it to spread to the edge. Place another cookie round gently on top. Pinch around the edge. Bake 400° for 10 minutes.
1 cup chopped raisins
1/2 cup sugar
1/2 cup chopped nuts
1 teaspoon flour
1/2 cup water
Cook until thick, stirring constantly.
RAISIN RUM CREAMS
1 cup seedless raisins
1 cup soft butter
1 1/2 cups sifted powdered sugar
2 tablespoons rum
1 tablespoon vanilla
3 cups sifted flour
1 1/2 teaspoons salt
2 or 3 tablespoons half and half
Chop raisins finely. Blend together butter, powdered sugar, rum and vanilla until very light and creamy. Stir in raisins. Re-sift flour with salt into raisin mixture. Add 2 or 3 tablespoons half and half, enough so dough is soft but easy to roll into balls. Dough should not be dry and crumbly. Measure out dough by tablespoons and roll into balls. Arrange one inch apart on ungreased baking sheets. Bake at 350° for 12 to 15 minutes until cookies are set but not brown on top. When cool, frost as desired Makes about 3 1/2 dozen. (Mrs. James Lair, Dunlap, Illinois)
COCONUT RUM COOKIES
1 cup flour
1/4 teaspoon baking soda
1/3 cup sugar
2/3 cup grated coconut
1/2 cup butter
Cut in butter. Divide into three sections. Shape each into rope shape about 3/4 inches wide. Place each length-wise on greased cookie sheet several inches apart. Bake 10 minutes at 375° or until golden brown. While still warm, brush with a rum glaze made by mixing 1 cup powdered sugar, 1 tablespoon light rum and 2 teaspoons water. Cut diagonally into one inch cookies.
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CHOCOLATE NUT CLUSTERS
1/2 cup shortening
3/4 cup white sugar
1 egg
1 tablespoon vanilla
2 tablespoons milk
2 cups sifted flour
1 teaspoon salt
1 cup chopped nuts (or raisins)
1 cup chocolate morsels
Cream shortening and sugar together. Stir in egg, vanilla and milk. Mix well and then add flour and salt, sifted together. Add nuts or raisins and chocolate morsels. Coconut may be used instead of nuts or raisins. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 12 to 15 minutes until done. Cool on wire rack. Makes 3 1/2 dozen.
ORIGINAL TOLL HOUSE COOKIES
2 1/4 cups sifted flour
1 1/4 teaspoon baking powder
1 teaspoon salt
1 cup soft butter or half butter
and half margarine or other shortening
3/4 cup granulated white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
1 package chocolate chips
1 cup coarsely chopped nuts
Sift flour, baking powder and salt together and set aside. Blend butter or shortening, white sugar, brown sugar, vanilla and water together. Beat in eggs. Add flour mixture and mix well. Add chocolate chips and nuts. Drop by well rounded half teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes. If cookies brown too rapidly, use 350° oven. Makes 90 cookies. (Mrs. Harold LeClere, Waukon, Iowa)
CHOCOLATE LASSIES
1/2 cup Crisco
3/4 cup white sugar
1 egg, unbeaten
1/2 cup sorghum molasses
2 1/2 cups sifted flour
1 1/2 teaspoons soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon
6 ounce package chocolate chips
1/2 cup walnuts
Cream sugar and Crisco until fluffy. Beat in egg and molasses. Sift dry ingredients together, add part, then nuts and chocolate chips and then remainder of flour. Drop on ungreased cookie sheets and bake at 375° for 10 or 12 minutes. Do not bake any longer for cookies to remain soft when cooled. Leave on pans to cool and finish baking as they are not too done when removed from oven. (Lucile Douglas, Marion, Iowa)
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APRICOT BABY FOOD COOKIES
1 cup sugar
3/4 cup shortening
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon lemon extract
2 eggs
4 3/4 ounce can Apricot Baby Food
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon soda
6 ounce package chocolate chips
1 tablespoon flour
Cream sugar, shortening, vanilla, salt and lemon extract well in mixer bowl. Add eggs and baby food. Beat in well and add the 2 1/2 cups flour, baking powder and soda, sifted together. Add chocolate chips dusted with the 1 tablespoon flour last. Drop by teaspoons on lightly greased cookie sheet. Bake about 13 to 14 minutes in a 360° oven. Makes about 50 to 55 cookies. May be frozen. (Alice Wolfe, south English, Iowa)
MAPLE NUTTIES
1/2 cup powdered sugar
2/3 cup shortening (part butter
or margarine)
1 teaspoon maple flavoring
2 cups pastry flour
1/2 cup finely chopped nutmeats
1 tablespoon cold water
Cream shortening and sugar together. Add rest of ingredients and mix well. Sometimes a few more drops of water is necessary if the dough doesn't hold together. Dough should be stiff about like fondant candy. Pinch off little pieces and shape like Brazil Nuts. Let stand in cool place on cookie sheet for about an hour. Bake at 325° for 15 to 20 minutes. Do Not Brown. While hot, shake in powdered sugar.
SNOW MOUNDS
1/2 cup Creamy Peanut Butter
1/2 cup margarine
2 tablespoons sugar
1 teaspoon pure vanilla
1 cup sifted flour
Confectioner's sugar
Cream margarine with peanut butter.
Add sugar and vanilla. Beat until fluffy. Mix in flour, beating until smooth.
Shape into one inch round balls and place on ungreased cookie sheet. Bake
at 300° until lightly
browned, about 45 minutes. Roll
in confectioner's sugar while still warm. Roll in sugar again when cool,
just before serving. Cookies should be stored in a covered container.
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PEANUT BUTTER COOKIES
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
2 cups sifted flour
1 cup shortening
1 cup peanut butter
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
vanilla
Mix well, form into balls in the palm of your hand. Bake on an ungreased cookie sheet, pressing down with a fork. Bake at 325° to 350° for 10 to 12 minutes.
PEANUT BUTTER HONEY COOKIES
2 1/2 cups sifted all-purpose flour
1 l/2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup margarine or other shortening
1/4 teaspoon butter flavoring
1/2 cup Crunchy Peanut Butter
1/2 cup honey
1/2 cup brown sugar, firmly packed
1 egg
1/2 teaspoon vanilla
3/4 cup raisins
Sift flour with baking powder, soda and salt. Cream shortening, peanut butter and butter flavoring together, blending well. Add honey, mixing thoroughly. Add sugar gradually and blend well. Add egg and beat. Add vanilla. Stir in dry ingredients and then raisins. This dough may be shaped into a roll and chilled and cut in slices or chill dough and break off bits the size of a walnut and press flat in your hand to desired thickness. Bake at 350° about 10 minutes or until light brown. Frost with a creamy powdered sugar icing and top with a peanut half. (Pearl L. Kuhrke, Jesup, Iowa)
MICHIGAN SUGAR COOKIES
1 cup butter or margarine
1 cup sugar
3 cups sifted flour
1 teaspoon nutmeg
1 teaspoon cream of tartar
1 teaspoon soda
2 eggs
1 teaspoon vanilla
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Mix all together like pie crust. Add beaten eggs and vanilla and mix well. Chill one hour. Roll out Vs inch thick and cut into desired shapes. Brush top with egg white and then dip top in sugar. Bake at 400° about 8 minutes or until lightly brown. (Mrs. Joe Kopets, Cedar Rapids, Iowa)
OLD FASHIONED SUGAR COOKIES
1 cup soft butter or margarine
l 1/2 cups sugar
2 eggs
3 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoon baking powder
3 1/2 cups flour
Cream butter or margarine and sugar together. Add eggs and vanilla and beat until light and fluffy. Sift salt, baking powder and flour and add to creamed mixture. Pinch off small pieces of dough and roll into small balls about one inch in diameter. Place about 2 inches apart on lightly greased cookie sheets. Butter bottom of water tumbler. Dip in sugar. Press balls of dough down carefully until they are about !/s inch thick. Bake at 375° until edges are golden. Remove from cookie sheet and cool. Ice if desired. (Mrs. John R. Adams, Marion, Iowa)
POWDERED SUGAR COOKIES
1 cup powdered sugar
1 cup shortening (at least half
butter)
2 cups flour
Pinch of salt
1 teaspoon soda
1 teaspoon cream of tartar
1 beaten egg
3 teaspoons almond extract
1 teaspoon vanilla extract
Drop cookies in walnut size portions onto greased cookie sheet and bake for 10 minutes in a pre-heated 350° oven.
SPICY SUGAR COOKIES
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup honey
2 tablespoons sour milk
1 teaspoon vanilla
2 1/4 cup sifted flour
2 teaspoons soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon cinnamon
Milk and Sugar
Cream shortening and sugar. Blend in egg, honey, sour milk, and vanilla and beat until fluffy. Sift flour, salt, soda and spices together and add to creamed mixture. Mix well and chill. Form into small balls. Dip one side into milk and then into sugar. Place sugar side up on a greased cookie sheet and bake at 375° for 8 to 10 minutes. Let stand briefly before removing from sheet. (Mrs., Orrie Ewoldt, Wheatland, Iowa)
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MOLASSES SUGAR COOKIES
3/4 cup shortening
1 cup white sugar
2 teaspoons baking soda
2 cups sifted flour
1/2 teaspoon ginger
1/2 cup molasses
1 egg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon cinnamon
Melt shortening in 3 or 4 pint pan over low heat. Let cool. Then add sugar, molasses and egg and beat well. Sift flour, soda, salt, and spices together and add to mixture. Chill. After chilling form dough in small balls and dip top in cold water, then in granulated sugar. Place on greased cookie sheet two inches apart and bake at 375° for 8 to 10 minutes. (Mrs. Walter Zahn, Urbana, Iowa)
MOLASSES CRINKLES
1 cup shortening
1 1/2 cup brown sugar
3 tablespoons molasses
1 teaspoon cinnamon
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
Sift dry ingredients together three times. Cream shortening and sugar. Beat in egg and molasses and then dry ingredients. Chill dough for one hour. Form into balls and roll in granulated sugar. Do not flatten. Bake at 350° for 10 to 12 minutes. (Mrs. Elsie Carr, Caledonia, Illinois)
LISBON MOLASSES COOKIES
4 1/2 cups sifted flour
2 teaspoons baking soda
3 teaspoons ginger
1 teaspoon salt
1 cup shortening
1 cup brown sugar, firmly packed
2 eggs, well beaten
3/4 cup light color molasses
3/4 cup sour or butter milk
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Sift flour, add baking soda, ginger and salt and sift again. Work shortening until creamy, add to sifted ingredients and then cream until light. Add flour, eggs, molasses and milk. Beat until smooth. Chill for one hour or more. Roll out and cut out. Bake at 400° for 12 minutes on greased cookie sheets.
GRANDMA'S MOLASSES COOKIES
2 quarts molasses
3 pounds sugar
4 eggs
1 grated lemon and juice
1/2 cup citron
2 cups sour milk
2 teaspoons soda (in flour)
3 teaspoons cinnamon (in hot molasses)
1/2 teaspoon nutmeg
2 teaspoons salt
1 teaspoons cloves
1 1/2 cups ground nuts
5 to 6 quarts flour
Dissolve sugar in molasses on stove. Cool to lukewarm. In the meantime, sift dry ingredients with 3 or 4 quarts of the flour. Add dry ingredients with other ingredients. Add enough of remaining flour for dough stiff enough to roll out. Chill dough overnight. Roll and cut and bake on greased cookie sheets at 375° to 400°.
WHEAT SWEETS
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsifted whole wheat flour
1/2 teaspoon anise seed
1 cup butter
2/3 cup granulated white sugar
5 tablespoons water
Extra white sugar
Sift flour, baking powder and salt together. Add whole wheat flour and anise seed. Cream butter and add sugar gradually, creaming well. Add dry ingredients and blend thoroughly with fork or pastry blender. Sprinkle water over mixture, a little at a time, while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form a ball. Roll out dough on floured pastry cloth or board to 1/8 inch thickness. Sprinkle with extra sugar. Cut into desired shapes with cookie cutter or pastry wheel. Place on greased baking sheet. Bake in a moderate 350° oven for 14 to 17 minutes. Remove from baking sheets immediately. (Mrs. Victor Sebetka, Norway, Iowa)
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BROWN EYED SUSANS
1/2 cup margarine
1/2 cup shortening
3 tablespoons sugar
1 teaspoon almond extract
2 cups sifted flour
1/2 teaspoon salt
1 1/2 cups confectioners sugar
2 tablespoons cocoa
2 tablespoons hot water
1/2 teaspoon vanilla
Blanched almond halves
Cream margarine, shortening and blend in sugar, almond extract, flour and salt. Roll level tablespoons of dough into balls. Place on greased cookie sheets and flatten slightly. Bake at 400° for 10 to 12 minutes. Cool. Combine powdered sugar, cocoa, add hot water and vanilla. Put half teaspoon of frosting on each cookie. Top with a blanched almond half. (Mrs. John L. Knapp, Avon, Illinois)
MANDEL KAKOR (ALMOND COOKIES)
1/2 pound shelled almonds
3 egg whites
1 cup sugar
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind
Grind almonds. Beat egg whites until stiff. Combine ingredients in the order given. Drop on greased baking sheet. Bake in a slow oven (300°) for 15 minutes. (Mrs. Knapp)
DANISH COOKIES
1 pound butter
5 cups flour
2 teaspoons vanilla
1 teaspoon almond extract
2 eggs
2 teaspoons baking powder
2 cups sugar
Cream butter and sugar. Add flour and baking powder. Put through cookie press or mash out by hand. Bake at 325° until done.
BERLINE KRANSERS (NORWEGIAN BOW KNOTS)
4 cups flour
1 cup butter
1 cup sugar
4 egg yolks
1/2 cup commercial sour cream
1/2 teaspoon soda
Mix flour and butter together. Beat yolks and add sugar. Mix with flour mixture. Add other ingredients. For best results, mix the dough with your hands. When well blended, it will come clean from the bowl and form a large ball. Separate into four parts and refrigerate. When ready to bake, form strips by rolling dough between your hands. Form a circle on greased cookie sheets and flip the ends like a bow knot. Brush with egg white and sprinkle with red sugar. Bake on lightly greased cookie sheets at 375° to 400°. Do not over bake as they should not get brown. (Louise Fosse, Nashua, Iowa)
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BROWN SUGAR DROPS
1 cup soft shortening
2 cups brown sugar, packed
2 eggs
1/2 cup sour milk
3 1/2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
Mix shortening, brown sugar and eggs thoroughly. Stir in sour milk. Sift flour, soda and salt together and stir in. Chill at least one hour. Drop rounded teaspoons full about 2 inches apart on lightly greased baking sheet. Bake until almost no imprint remains when touched lightly with finger. Bake at 400° for 8 to 10 minutes. Makes 6 dozen cookies. (Mrs. Gail Evans, Vinton, Iowa)
CHOCOLATE PIXIES
4 ounces melted chocolate
1/4 cup butter
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
3 eggs
1/2 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.
CHOCOLATE COOKIES
1 1/2 cups sugar
1 cup shortening (Spry or Crisco)
2 large eggs
3 squares chocolate, melted and
cooled slightly
1 teaspoon salt
2 teaspoons vanilla
2 cups regular flour
1 1/2 cups cake flour
1 teaspoon soda
1 cup sweet milk
1/2 cup chopped black walnuts
Marshmallows, cut in half
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Cream sugar, shortening, eggs, chocolate, salt and vanilla. Sift flour, cake flour and soda together and add to creamed mixture alternately with sweet milk. Add nuts last. Drop from teaspoon on greased cookie sheet, pressing down each cookie slightly so they won't get too fat. Bake in a moderate oven. When cookies are real hot, right out of the oven, place half of a large sized marshmallow, cut side down, on each one, pressing lightly so they'll stay in place. Frost with favorite frosting. (Mrs. Charles L. Marshall, Wyoming, Iowa)
CHOCOLATE BANANA COOKIES
2 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon soda
2/3 cup soft shortening
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 package chocolate chips, melted
1/2 cup nutmeats
1 cup mashed bananas
Sift flour, baking powder, salt and soda together. Mix shortening, sugar, eggs and vanilla together until smooth. Add melted chocolate chips and nuts to creamed ingredients. Add dry ingredients alternately with banana. Drop on greased cookie sheets, one to one and a half inches apart. Bake at 350° for 12 to 15 minutes or until done.
ORANGE DROPS
1/2 cup shortening
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs, well beaten
1 tablespoon grated orange rind
3 tablespoons milk
2 3/4 cups sifted flour
1 teaspoon salt
1 cup chopped raisins
1/2 cup chopped walnuts
Cream shortening and sugar thoroughly. Add eggs, and grated orange rind. Mix well and blend well. Sift the flour, salt and soda together and alternately add with milk to creamed mixture. Add walnuts and raisins. Mix well. Drop dough on greased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes six dozen.
PERSIMMON COOKIES
To one cup persimmons, seeded, stir in one teaspoon soda and let stand. Cream one cup sugar and one half cup shortening. To this add one cup chopped nuts, one beaten egg, and one cup raisins, slightly plumped.
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Add persimmons. Add one cup flour. Mix well. Drop by teaspoons on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Place in tight jars when cool, but do not pack too tightly.
PINEAPPLE COOKIES
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2/3 cup crushed pineapple, drained
4 cups sifted flour less 2 tablespoons
1 teaspoon soda
Pinch of salt
1/4 cup nuts
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Mix and let stand for 15 minutes before baking. Drop by teaspoons on greased cookie sheet and bake at 375° to 400°.
FORGOTTEN COOKIES
2 egg whites
pinch of salt
2/3 cup sugar
6 ounce package chocolate chips
1 cup nuts
Beat egg whites until stiff, gradually add sugar and salt, blending well. Stir in chocolate chips and nuts. In the meantime, while preparing cookies, pre-heat oven to 350°. Drop by teaspoonfuls onto tin foil, place rack in oven, turn off oven and retire for the evening.
BEACON HILL COOKIES
1 cup semi-sweet chocolate bits
2 egg whites
dash of salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon vinegar
3/4 cup walnuts
Melt chocolate chips. Beat egg whites with salt until foamy. Gradually add sugar. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and nuts and drop on greased cookie sheets. Bake at 350° for 10 minutes.
STUFFED DATE DROPS
Stuff one pound whole pitted dates with a three ounce package of pecan
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halves. Set aside and mix:
1/4 cup shortening
3/4 cup brown sugar
1 egg
1 1/4 cup sifted flour
1/2 teaspoon baking powder
1/2 teaspoon soda
l/2 teaspoon salt
1/2 cup dairy sour cream
Fold dates into dough very carefully. Drop one dough covered date per cookie on greased cookie sheets. Bake at 400° for 8 to 10 minutes. Frost with l/2 cup butter, 3 cups powdered sugar, vanilla and about 3 tablespoons water. (Mrs. Morris Joines, Manly, Iowa)
CHRISTMAS COOKIES
1 1/2 cups brown sugar
1 cup shortening
2 beaten eggs
1 teaspoon vanilla
2 cups flour
4 slices red and green candied
pineapple
1 1/2 cup pitted dates, cut up
1 cup whole filberts
1 cup whole pecans
1 cup chopped English walnuts
1/4 cup flour to coat fruit and
nuts
Cream brown sugar and shortening together. Add eggs and vanilla. Add 2 cups flour and blend well. Combine fruits, nuts and the half cup flour. Add to dough. Drop by teaspoons on greased cookie sheets. Bake at 300° for 18 to 20 minutes. (Mrs. Howard, Galesburg, Illinois)
SCHNECKEN
4 cups sifted flour
1 1/2 cups margarine
3 egg yolks, slightly beaten
1 cup sour cream
1 teaspoon vanilla
3 egg whites
3 tablespoons sifted confectioner's
sugar
1 teaspoon vanilla
sugar and cinnamon
Place flour in a large bowl and cut in margarine as for pastry. Add egg yolks, sour cream and the first teaspoon vanilla. Mix well and chill. When ready to bake, divide dough into eight parts. Roll out each part into a circle on a board dusted with confectioners' sugar. Cut into eight or twelve wedges. Then beat egg whites until fluffy. Gradually add the 3 tablespoons sifted confectioner's sugar into the egg whites while beating. Fold in vanilla (second teaspoon listed in ingredients). Brush rolled out dough with egg mixture, sprinkle with sugar and cinnamon, about one tablespoon sugar to each circle. Roll each wedge
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loosely, starting at wide end. Brush rolled slices with egg white, sugar and cinnamon. Place on greased cookie sheet and bake at 400° for 10 to 12 minutes, until golden brown. The dough is easier to handle if it is kept chilled, so ball up the dough into the bottom of the bowl. Draw section marks on it, as if cutting a pie into eight pieces. Cut out and roll each section one at a time. Roll the dough on confectioner's sugar instead of flour, as it keeps the cookies crisper. It does not work extra flour into them, and gives them extra sweetness. Nuts, small fruits, etc., may be rolled into the center of the cookies if desired. (Joanne L. Rausch, Clayton, Iowa)
CHOCOLATE TOP KNOTS
3/4 cup butter or margarine
1/4 cup heavy cream
1 teaspoon vanilla
1 3/4 cup all purpose flour
6 tablespoons powdered sugar
1 cup chopped pecans
2 cups sifted powdered sugar
3 ounce package cream cheese
2 one ounce squares unsweetened
chocolate, melted
1/2 teaspoon vanilla
1 to 2 tablespoons water
Cream butter until light. Beat in cream and vanilla. Sift flour and 6 tablespoons powdered sugar together. Gradually add to creamed mixture. Mix in pecans. Chill. Form dough into small balls using about one tablespoon dough to each ball. Place 2 inches apart on greased cookie sheet. Make a thumb print or mark in each cookie. Bake at 325° for 20 minutes. Cool. Beat powdered sugar, cheese and vanilla and chocolate together, adding enough water to make spreading easy. Swirl chocolate frosting in each thumb print mark of each cookie. Makes 2 1/2 dozen.
DARK MYSTERIES
2 cups sifted flour
1/2 teaspoon salt
1 cup rolled oats
1 cup butter or margarine
1/2 cup sifted powdered sugar
2 teaspoons vanilla
2 four ounce boxes candied cherries
chocolate icing
1 cup chopped nuts
Mix flour and salt. Add rolled oats and mix. Cream butter or margarine. Add sugar gradually and cream until fluffy. Add vanilla and mix well. Add flour mixture gradually. Using one level tablespoon dough for each cookie, shape around cherries. Bake on ungreased cookie sheet in a slow (325°) oven about 20 minutes. Cool and frost top of cookies with chocolate icing and sprinkle with chopped nuts. For icing, melt two 1 ounce squares unsweetened chocolate and one tablespoon plus one teaspoon butter in top of a double boiler. Remove from heat and stir in % cup sifted powdered sugar and 2 tablespoons milk. Blend until smooth.
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CORA BELLE'S BUTTERSCOTCH CRUNCHIES
2 6 ounce packages butterscotch
flavored morsels
1/2 cup peanut butter
6 cups corn flakes
Put butterscotch morsels and peanut butter in a sauce pan and cook over medium heat until mixture melts. Remove from heat and stir in corn flakes with a spoon. Mix well and drop by teaspoons on wax paper to set.
THELMA'S NO BAKE COOKIES
1/2 cup sugar
1/2 cup white syrup
1/2 cup peanut butter
4 cups Special K cereal
1 package (8 ounces) chocolate
chips
1 package butterscotch morsels
Bring sugar and syrup to a boil then add peanut butter. Pour over Special K. Pat into a buttered pan. Melt chocolate chips and butterscotch morsels and pour over mixture in pan. Cut while warm, set in refrigerator for 30 minutes, then cut again. (Thelma Dolly, Hopkinton, Iowa)
FRYING PAN COOKIES
1 1/2 cups chopped dates
2 eggs
1 cup white sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups Rice Krispies
1/2 cup chopped nuts
Place dates, eggs and sugar in frying pan. Cook, slowly stirring until thick enough to hold together. Remove from fire and add vanilla and salt, then the Rice Krispies and nuts. Stir, then let cool. Form into balls about size of walnuts, and roll in coconut. (Mrs. Earl L. Sperring, Cedar Rapids, Iowa)
NO BAKE WHITE COOKIES
2 cups white sugar
2/3 cup evaporated milk
6 tablespoons Crunchy Peanut Butter
1 cup coconut
24 crushed soda crackers
1/2 cup chopped nuts
Mix together over low heat and either drop by spoon on waxed paper ,until cool or spread in 9 by 9 inch pan, let cool and cut in squares.
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NO BAKE COOKIES
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
3 cups quick cooking oatmeal
1 cup coconut, optional
6 tablespoons cocoa
1 teaspoon vanilla
Chopped nuts, optional
Boil sugar, butter and milk for three minutes. Add remaining ingredients and drop by teaspoon on waxed paper.
NO BAKE COOKIES
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick margarine
1/2 cup peanut butter
2 1/2 cups oatmeal
1 teaspoon vanilla
Mix sugar, cocoa, milk and margarine in pan and cook over low heat until it all melts together. Bring to boil over higher heat. Boil for 1 1/2 to 2 minutes. Remove from heat and add peanut butter first then stir in remaining ingredients and mix well. Drop by teaspoons on waxed paper and let cool to set.
RUM BALLS
7 1/2 ounce package vanilla wafers
1 cup sugar
1/2 cup nutmeats, chopped fine
1/4 cup melted butter
1/4 cup rum or more to taste
Powdered sugar
Roll wafers fine and add all ingredients. Form into little balls and roll in powdered sugar. Place on waxed paper to dry overnight and roll in more powdered sugar and store.
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