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Home My WebLink AboutComm cb 71-92.pdf CAKES, COOKIES & DESSERTS CHOCOLATE POOR, MAN'S CAKE 3 c.flour 2 tsp.soda 2 c.sugar 2 c.water 6 Tbsp.cocoa 10 Tbsp.Crisco oil 2 Tbsp.vinegar dash of salt 1 Tbsp.vanilla Bake at 350° for 30 to 35 minutes. Ice Cream Frosting: 3/4 c.milk 1/2 c.Crisco 3 Tbsp.flour 1 tsp.vanilla 3/4 c.sugar 3 Tbsp.butter Prepare Ice Cream Frosting by cooking milk and flour until thick. Cool. Add sugar,Crisco,vanilla and butter to cooked mixture. Beat until fluffy. Shirley Hasselaar MILK CHOCOLATE CAKE 2 c.flour 2 eggs 1/2 tsp.salt.: - _ _ 2 sq.chocolate 1/2 c. shortening - 1 Tbsp.vinegar 1 c.sour milk 1 tsp.soda 1 1/2 c.sugar 1 tsp.vanilla Add salt to flour and sift three times. Add shortening,milk and sugar. Beat until creamy. Add eggs,unbeaten,and beat for two min- utes. Melt in a little hot water 2 squares chocolate. Add chocolate, then add vinegar,soda and vanilla. Mix in order given. Bake in 375' oven for 25 minutes. Neva Laue The first class of the Methodist Episcopal Church of Kennedy's Corners was_organized in 1844. 373597 145 CAKES, COOKIES & DESSERTS CHOCOLATE CAKE 21/2 c.sifted cake flour 3/4 c.milk 1 2/3 c.sugar i tsp.salt 1/2 c.cocoa 2/3 c. milk 3 tsp. soda i egg 2/3 c. Fluffo 1 tsp.vanilla Measure into mixing bowl flour,sugar,cocoa,soda,Fluffo,3/4 cup milk and salt. Beat by hand or with mixer for 2 minutes. Then add 2/3 cup milk, egg and vanilla. Beat for 2 minutes. Bake in two 9-inch layer pans. tina Jones BLACK CHOCOLATE CAKE 1 c.flour 1 tsp.soda 1 c.sugar 1 tsp.baking powder 1 egg 1 tsp.vanilla 1/2 c.cocoa 1 c.hot water '/2 C. oil Use 8-inch square pan. Bake at 350' for 1/2 hour. Clarise Brown CHOCOLATE CAKE 2 c.flour 1 tsp.soda 1 c.sugar 1/2 tsp.salt 1 Tbsp. shortening 2 sq.chocolate,melted 1 c.sour milk 1 tsp.vanilla Put all ingredients in bowl and beat well. Bake in moderate oven at 325' to 350° until done. Elizabeth l;umsey 1845 New York State Census, Enfield population 2,283 persons. - 146 - CAKES, COOKIES & DESSERTS TEXAS CHOCOLATE SHEET CAKE 2 c.flour 4 Tbsp.cocoa 2 c.sugar 1 c.water 1 tsp. baking soda 1/2 c. buttermilk 2 tsp. cinnamon 1 tsp.vanilla 1/2 c. margarine 2.eggs 1/2 c.shortening Combine flour,sugar,soda and cinnamon in mixing bowl. Place margarine,shortening, cocoa and water in saucepan. Bring to a boil and pour into flour mixture. Beat 2 minutes. Add buttermilk,vanilla and eggs. Beat 2 minutes.. Pour into greased and floured cookie sheet. Bake at 375' to 400' for 15 to 20 minutes. Ice cake while warm. Icing: 1/2 c.margarine 1,'lb.4x sugar 4 Tbsp.cocoa i tsp.vanilla 6 Tbsp. milk 1/2 c. nuts(if desired) In a saucepan, bring to a boil margarine, cocoa and milk. Pour into bowl containing sugar. Add vanilla and nuts if desired. Beat until smooth., Spread on warm cake. Jo Ann Linton Nina Linton CHERRY CHOCOLATE CAKE 1 pkg.chocolate cake mix 5 Tbsp. butter or margarine 3 eggs 1/3 c. milk 1 can cherry fruit filling 1 (6 oz.)pkg.semi-sweet 1 c.sugar chocolate chips Combine cake mix, eggs and cherry filling. Mix until well blended. Pour into greased and floured x 13-inch pan. Bake at 350' for35 to 40 minutes. Icing:Combine sugar,butter and milk;bring to a boil. Stir con- stantly. Cook for 1'minute. Remove from heat;stir in chocolate chips until smooth. Spread over the cake. Nina Linton 373597 - 147 - I CAKES, COOKIES & DESSERTS I MIRACLE WHIP CHOCOLATE CAKE 1 c. sugar 2 c.flour 4 Tbsp. cocoa 1 tsp.vanilla 1 c. cold water pinch of salt 2 tsp.soda 1 c.Miracle Whip salad dressing Dissolve soda in water, then mix in a bowl in order they come _. and bake at 350° for 40 minutes or until done. Variation:Sift dry ingredients together five times,then add salad dressing, water and vanilla. Beat all ingredients together for 2 min- utes. Bake in 350' oven for 25 minutes. Mrs. Wesley E. Rolfe and Minnie Holley(Variation) APPLESAUCE CAKE 1/2 c. butter i tsp.soda -- ""- 1 c. sugar 1 tsp.cinnamon 1 c. cold, unsweetened 1/2 tsp.cloves applesauce 1 c.raisins and nuts,cut in 2 c.flour pieces Cream butter. Add sugar gradually. Add applesauce. Add flour,sifted with soda and spices. Add raisins and nuts. Bake in but- tered and floured pan 40 minutes in a moderate 350' oven. Nina Linton GRANDMA McELV*EE'S APPLESAUCE CAKE 1 c. sugar 2 c.flour 1/2 c.lard raisins 2 tsp. soda spices 1 c.applesauce Cream sugar and lard. Stir in soda to applesauce;beat into sugar and lard. Add flour, raisins and spices. Note: Mother usually sprinkled cinnamon and sugar on top before baking. Mary Rollison Lovelace McElwee - 148 - CAKES, COOKIES & DESSERTS APPLESAUCE CAKE i c.brown sugar 1 tsp. cloves 1/2 c. shortening 1 tsp. nutmeg 2 scant c. flour 1 tsp. cinnamon salt 1 '/z c. sweetened applesauce 2 tsp. soda(level) (not too+thick) Stir in applesauce last. Bake at 350' until done. Maybelle Grilfen APPLESAUCE CAKE 1 1/2 c. applesauce 1 tsp. nutmeg 2 tsp.soda, dissolved in sauce 1 tsp. cinnamon u 1 heaping c. sugar 1/2 tsp. cloves 1/2 c. shortening 1 c. raisins(dredge them with 1/2 tsp.salt little of the flour so won't settle 2 rounding c. flour or 21/2 c. to bottom) 2 tsp. baking powder Bake in a greased pan in a 350' oven until done. a Isabel Teeter APPLE CAKE 1/2 c.shortening 2 c.-all-purpose flour 1/2 tsp.ground cloves 1 c. ground raw apples 1 tsp. cinnamon 1/2 c ground raisins 1 c. brown sugar 1/2 c.warm water L egg 1 tsp. soda Cream well shortening, cloves, cinnamon and brown sugar. u Blanch Tucker ALMA BOCK'S APPLE CAKE 1 1/2 c. sugar 1 tsp. salt 3 eggs 1 tsp. cinnamon 1 c.oil 1/4 tsp. nutmeg 2 c. flour 2 c. finely cut apples 1 tsp. soda Combine sugar and eggs. Beat well. Add oil slowly and beat. Bake at 350' for 50 to 60 minutes. Alma Bock 373597 - 149 _ _ CAKES, COOKIES & DESSERTS OLD FASHION DRIED APPLE CAKE 2 c. dried apples 1 tsp.cinnamon 2 c. molasses 1 tsp. cloves 2 large eggs or 4 small eggs 1 tsp.nutmeg 1 c. sugar 1 tsp.vanilla 1 c. butter 4 c.flour 1 c. buttermilk 1/2 c. raisins 1 Tbsp. soda 1/2 c. nuts Chop apples fine; soak overnight in molasses. Simmer 20 min- utes. Let cool. Add eggs, sugar and butter and cream until smooth. Add soda to buttermilk. Sift dry ingredients cinnamon, cloves, nut- meg and flour. Alternately mix dry ingredients with the milk until smooth. Add raisins and nuts. Bake in one large pan or several bread pans. Bake in 350° oven until done. Cake improves with age. Frost with milk frosting. Florence Laue APPLE DAPPLE CAKE 2 c. white sugar 2 tsp. vanilla 2 c. plain flour 3 c. diced raw apples 1 '/a C. oil 1 c. raisins 1 tsp. salt 1 c. chopped nuts 1 tsp. soda 3 eggs 1 tsp. baking powder Mix well and bake at 350' for 45 minutes to 1 hour. You can make it in layers or in a tube pan. Frost with the following ingredients. i stick butter 1 tsp.vanilla 2 c. brown sugar 2 c. coconut 1/4 c. milk or cream Cook first 3 ingredients about 2 minutes, then add coconut and vanilla and spread on cake while still %warm. Lee Ann Sherman — 150 — CAKES, COOKIES & DESSERTS DRIED APPLE CAKE 4 eggs,beaten 112 tsp.soda i c.sugar 1 tsp.cinnamon 1 c. butter 1/2 tsp.cloves 1 c.sour milk 1/2 tsp.nutmeg 3 c.cake flour,sifted 3 c.dried apples 2 1/2 tsp.baking powder Soak 3 cups dried apples in as little water as possible overnight. Chop the apples fine and boil 30 minutes in 2 cups sugar. Cool. Add' rest of ingredients as for any cake mixture. Bake in buttered lightly floured sheet pan or in two deep 9-inch layer tins. Bake in oven at 350' for 40 minutes. Cover with frosting. Good without frosting. Note: From Watkins Cook Book, 1948. Edith L. Stoughton FRESH APPLE CAKE 4 c.apples,diced not too fine 2 eggs 1 c.white sugar 1 tsp.vanilla 1 c.brown sugar 2 tsp.soda '/z c.cooking oil 2 tsp.cinnamon 1 c.nut meats 1 tsp.salt 2 c.flour Mix apples and sugar. Add oil. Add eggs,then dry ingredients. Put in lightly greased 13 x 9 x 2-inch pan. Bake at 350 for about 45 minutes. Edith L. Stoughton ALOHA CAKE 1 large(regular size)yellow cake 2(No.2)cans crushed pineapple Mix (20 oz.) 1 (8 oz.)pkg.cream cheese 1 large container Cool Whip i pkg.instant vanilla pudding(4 1 c.milk servings) 1 c.coconut few nuts Make cake mix according to directions and bake in 2 (11 x 17 inch)pans. Cream the cream cheese and beat in milk slowly. Beat in pudding mix. Spread on cooled cake. Spoon on well drained pineap- ple. Spread on Cool Whip. Sprinkle with coconut and nuts. Myrtle Batsford �. 373597 - 151 CAKES, COOKIES &'DESSERTS COFFEE CAKE INTERNATIONAL 3/4 c. butter 3 c.flour 1 1/2 c.sugar 1 1/2 tsp.baking soda 3 eggs 1 (8 oz.)container sour cream 1/2 tsp. almond extract 1 (21 oz.)can cherry fruit filling Streusel Topping: 1/2 c.flour 1/2 tsp.cinnamon 1/4 c.sugar - '/4 c.butter - Preheat oven to 375°. Spray 2 (9-inch) round cake pans with Pam. Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add extract.'Combine flour and soda;add to cream mix- ture alternately with sour cream. Divide batter evenly in pans,spread- ing cherry fruit filling on top. Sprinkle Streusel Topping over cherry fruit filling. Bake 25 to 35 minutes,until cake tests done. Katherine Chase MOTHER'S EARLY BIRD COFFEE CAKE 2 1/2 c.flour - - 1/2 tsp. nutmeg - -. 2 tsp. baking powder 2 c.brown sugar 1/2 tsp. soda 2/3 c.shortening or oleo 1/2 tsp. salt 1 c. sour milk 1/2 tsp. cinnamon -.2 beaten eggs Mix dry ingredients. Cut in shortening. Save out one cup of this mix for topping. To the remaining,add milk and eggs. Bake in 9 x 13-inch pan at 350' until tests done. Clara Lovelace Wellman MAYONNAISE CAKE 2 c.flour 1 c.mayonnaise or salad 2 tsp.cocoa dressing pinch of salt 1 c. hot water 2 tsp.baking soda 1 tsp.vanilla 1 c.sugar Grease 9 x 9-inch pan. .Mix all ingredients together at once. Bake at 350°for 40 to 45 minutes. Cool;frost with a chocolate frosting. Eva Rumsey — 152 — CAKES, COOKIES & DESSERTS MARBLE CAICE Light Part: 1 1/2 c.sugar 4 egg whites 1/2 c. butter 21/2 c.flour 1/2 c. milk 2 tsp.baking powder Dark Part: 1 c. brown sugar 1/2 tsp.soda 1/2 c. molasses 21/2 c.flour 1/2 c. butter cloves, cinnamon and nutmeg 1/2 c.sour milk.' 4 egg yolks Light Part: Put all but the egg whites into a bowl and beat. Add the egg whites and beat about 3 minutes. Use 8-inch layer pans. Bake in 350° oven for 30 to 35 minutes. Note: Large cake makes four layers. Myrtle(Mrs. Henry)Rothermich FRUIT COCKTAIL CAS 1 1/2 c.sugar 1 medium can fruit cocktail 2 c.flour 1/2 c. brown sugar 1/2 tsp.salt 1/72 c chopped walnuts 1 tsp. baking soda 34 c.granulated sugar i tsp.baking powder 1/3 c butter or margarine' 2 eggs 1/2 c.evaporated milk Mix first five dry ingredients together. Add eggs. Drain juice from fruit cocktail into batter, then fold in fruit cocktail. Do not use mixer. Pour into greased and floured long baking pan. Sprinkle brown sugar and walnuts on top before baking. Bake at 350' for 30 to 35 minutes. When cake is done, pour the following topping over the entire cake while still hot. Prepare topping by melting together granulated sugar, butter and evaporated milk. Carolyn M. Monroe 373597 — 153 — CAKES, COOKIES & DESSERTS TOMATO SOUP CAKE 2 c.flour 1 Tbsp.baking powder 1 c. sugar 1/2 tsp.baking soda 1/2 c.shortening 1/2 tsp.powdered cloves 2 eggs,well beaten 1/2 tsp. nutmeg 1 can tomato soup 1 c. raisins Cream shortening and sugar. Add eggs. Add dry ingredients and soup. Fold in raisins. Grease and flour cake pan. Bake at 375° about 35 minutes or until cake is done. When cool, frost with cream cheese frosting. Carolyn M.Monroe JOHNNY CAKE 1 1/4 c.flour salt 3/4 c.corn meal 1 c. milk 1/4 c. sugar 1/4 c.vegetable oil 2 tsp.baking powder 1 egg Beat egg and combine ingredients. Bake at 400° in 8 or 9-inch square pan, approximately 30 minutes. Catherine T. Kellogg GRANDMA LOVELACE SPICE CAKE 1/3 c.sugar 1 tsp.cloves %c. molasses 1 large tsp.soda 1/3 c.lard 1 c. sour milk or buttermilk 1/2 c.raisins flour 1 tsp.cinnamon Cream sugar, molasses and lard. Add`remaining ingredients. Use flour, enough to make a medium cake batter. Bake at 350°until tests done. Nellie Lanning Lovelace - 154 I CAKES, COOKIES & DESSERTS i EASY CARROT CAKE 1 c.sugar 1 tsp.soda 3/4 C.oil 1 tsp.cinnamon - 2 eggs 1/4 tsp.salt 1 1/2 c.flour 1:c.grated carrots 1 tsp.baking powder 1/4 c. nuts' Beat sugar, oil and eggs. Add remaining ingredients. Bake in 9 x 5`x 3-inch pan at 350'for 55 to 60 minutes. Nina Linton OATMEAL CAKE 1 c.quick cooking oatmeal 1 1/2 c.flour 1 c.brown sugar 1 tsp.soda 1 c.white sugar 1 tsp.salt 1/2 c. shortening 1 tsp.cinnamon 2 eggs 1 112 c. boiling water 1 tsp.vanilla Pour boiling water over oats. Let stand 20 minutes. Cream brown sugar,white sugar,shortening,eggs and vanilla. Add oats and water mixture. After it is well beaten, add 1 1/2 cups flour with 1 tea- spoon soda, 1 teaspoon salt and 1 teaspoon cinnamon. Beat well. Bake at 350' for 30 to 40 minutes. Use broiled icing. Ruthann Scofield WAR CAKE 1 c.raisins 1 tsp.cinnamon 2 c.water 1 tsp.cloves 1 1/2 c.sugar 1`tsp.allspice 2 Tbsp.shortening 1 tsp. nutmeg 1 heaping tsp.soda flour(not very stiff) Boil raisins until 1 cup water remains. Add remaining ingredients. Leta Rumsey 373597 — 155 — CAKES, COOKIES & DESSERTS I SUNSHINE CAKE 4 egg yolks 1 tsp. baking powder 3 tsp. cold water 1/2 tsp.salt 1 1/2 c. sugar 4 egg whites 1/2 c. boiling water 1 tsp.cream of tartar 1 3/4 c. cake flour,sifted' Beat egg yolks with cold water for 4 minutes. Gradually add sug- ar. Add boiling water and beat well. Add cake flour to baking powder and salt. Sift again and add. Beat the 4 egg whites with cream of tar- tar and fold in last. Add flavoring.-Bake in slow 325'oven until done. Susie M. Hansen GOLD CAKE 2 1/2 c. sifted cake flour 1 tsp.lemon extract 1 %c. sugar 1 1/4 c.milk - 4 tsp. baking powder 5 eggs 1 tsp.salt Sift together dry ingredients. Pour in a little over half of 11/4 cups milk. Beat for 2 minutes. Add rest of milk and 5 unbeaten egg yolks. Beat for_2 minutes. Bake 35 minutes at 375' in 2 (9-inch) layers. Lina Jones PUMPKIN CAKE 2/3 c. shortening 2 tsp.ground cinnamon 21/2 c. sifted cake flour 1 tsp'.ginger 4 tsp.baking powder 3/4 c.milk 1 tsp. salt 1 c.canned pumpkin 1 1/2 c.white sugar 2 eggs(unbeaten) 1 1/2 tsp.ground cloves Sift dry ingredients into shortening mixture and blend. Add eggs and beat for 2 minutes more. Bake in 2 deep 8-inch layers in moderate oven for 35 minutes or until done. Frost with 7 minute frosting,made with brown sugar. Mrs.Donald Fuller — 156 — CAKES, COOKIES & DESSERTS AUNT KE" SALAD DRESSING CAKE 1 c.sugar 2 tsp.soda 1 c.salad dressing 1 c.warm water 3 Tbsp.cocoa 2 c.flour Cream together sugar, salad dressing and cocoa. Stir soda in water before adding. Makes a small cake. Bake at 350 until tests done. Edith Knapp Wellman Havens WALDORF ASTORIA RED VELVET CAKE 1 '/z c.white sugar 1 c. buttermilk '/z c. shortening 1 tsp.vanilla 2 eggs 2'/4 c.flour 2(1 oz.)bottles red food coloring 1 tsp.salt (you find this with spices in 1 tsp.soda supermarket) 1 tsp.vinegar 2 tsp.cocoa Cream sugar and shortening. Add eggs. Mix in food coloring and cocoa. Add buttermilk and vanilla alternately with flour and salt. Add soda and vinegar last. Mix well. Pour into 2 greased 8-inch round pans. Bake at 350°until wooden pick in center comes out clean. Frost with Red Velvet Cake Frosting. Kathy Gilbert RHUBARB CAI 3 eggs,beaten 1 tsp. baking powder 2 c.sugar 1/2 tsp.salt 1/2 c.flour 3 c. rhubarb,cut up Crust: 1 c.flour 1/2 c.oleo 5 Tbsp. 1 Ox sugar Mix crust ingredients and press into a x 13-inch pan. Bake 15 minutes at 350% (Watch as it burns easily.) Mix cake ingredients together and spread on top of crust. Bake 45 minutes at 350°. Elda Clark 373597 — 157'— CAKES, COOKIES & DESSERTS SOUR. CREAM CAKE 2 eggs 1 tsp.vanilla 1 c. sour cream i c.sugar 1 scant tsp.soda 1 1/2 or 2 c.flour 1/4 tsp. salt 2 tsp..baking powder Edna McFall SNACK CAKE 1 c. sugar 1/2 tsp. salt 1/2 c.cooked.:squash 1 tsp.soda 1 1/4 c.flour 1 tsp.cinnamon 1 tsp.vanilla 1 (8 3/4 oz.)can crushed 1 c.walnut meats pineapple 1/4 c. butter or oleo Bake at 350°. Elizabeth Rumsey GLADYS' RHUBARB CAKE 1 1/2 c.brown sugar 1 tsp.salt 1/2 c.lard 1.tsp.soda 1 egg i c. sour milk 2 c. flour 2 c.finely chopped rhubarb Cream brown sugar, lard and egg. Add remaining ingredients. Bake at 350°. for 45 minutes. Gladys Miller On September 5, 1985, Town adopts local law on uniform fire protection and building code administration and enforcement. - 158 - CAKES, COOKIES & DESSERTS DATE AND NUT CAKE 1 c.chopped, pitted dates 3 c.sifted pastry flour 1 1/2 c. dark brown sugar 31/2 tsp. baking powder'- 1 tsp. baking soda 3/4 tsp. salt 3/4 c. shortening 1 c. chopped walnut meats 1 c. boiling water 1/2 c. milk 2 egg yolks and 1 egg white 1 tsp. vanilla Put dates, brown sugar, shortening and baking soda into large mixing bowl. Pour boiling water over it and stir. Let mixture cool, then add beaten egg yolks and egg white to the cooled mixture. Beat thoroughly. Add sifted pastry flour,baking powder and salt alternate- ly with milk. Add walnut meats and vanilla and beat mixture thor- oughly. Bake in moderate 350' oven for 30 minutes. Mildred Stark GOOD 'EASY BROWNIES 1 c.sugar 1/2 tsp. salt 2 eggs 1/2 c. chopped nuts 1 tsp.vanilla 5 tsp. cocoa 3/4 c. flour 1/2 c. butter Icing: 1 c.sugar 1/2 stick butter('/a c.) 3 tsp. cocoa '/a c`. evaporated milk Grease bottom of 9-inch square pan. Combine all ingredients. Beat for 3 minutes with mixer or 5 minutes by hand. Bake 25 to 30 minutes in 350` oven. Icing:Mix ingredients and bring to a boil. Boil for 1 minute. Re- move from heat. Beat for 2 minutes. Spread over brownies while they are still hot. Lee Ann Sherman _� Xxxxx Fire siren was operated from Newhart's store in 1951. 373597 — 159 — - - CAKES, COOKIES & DESSERTS WREAK' GERM FUDGE BROWNIES 3/4 c. unsifted:enriched 1 1/4 c. sugar ail-purpose flour 1 tsp. vanilla 1/2 c. wheat germ 1/2 c.chopped pecans(optional) -._..: 1 tsp.baking powder confectioners sugar or chocolate 1/2 c. butter or margarine frosting (optional) - 2 sq. (2 oz.)unsweetened chocolate Measure flour, wheat germ, baking powder and salt onto wax paper. Stir to blend well. Combine butter and chocolate in 2-quart _ saucepan. Melt over low heat. Remove from heat and cool 5 to 10 minutes. Beat in eggs, sugar and vanilla thoroughly with spoon. Add blended dry ingredients; stir until moistened. Stir in pecans. Spread evenly in greased 9-inch square pan. Bake in preheated 350' oven for 20 to 25 minutes or until toothpick inserted in center comes out just slightly moist. Cool in pan. Cut into squares. If desired,sift confec- tioners sugar atop or frost with your favorite chocolate buttercream - frosting. These brownies freeze well. Make,a double recipe because they disappear quickly. June Wortman BROWNIES 4 sq. chocolate 1 c. sifted flour 1 c. shortening 1 tsp. vanilla 2 c.sugar salt 4 eggs(whole) 1/2 c. chopped nut meats Melt chocolate with shortening; add other ingredients. Mix by hand. Do not use power mixer. Fold into greased pan. Do not pre- heat oven. Bake 25 to 30 minutes at 350°. Makes about 30 brownies. Note: Original recipe from Dorothy Rumsey given to Hilda Amberge - c. 1952. Dorothy was always puzzled at Hilda's product because the latter used chicken fat as shortening and cocoa as choco- late. A slightly different taste is attained. Hilda Amberge — 160 — CAKES, COOKIES & DESSERTS CHOCOLATE PIE 2 c.milk 2 egg Yolks 2/3 c.sugar baked pie shell 2 tsp.chocolate 2 egg whites(meringue) 2 Tbsp.cornstarch, in a little cold milk Heat milk, sugar and chocolatetogether. When hot, add corn- starch in milk. When thickened, add egg yolks last. Let all ingredi- ents come to a boil. Pour into a baked pie shell and cover with'a meringue. Louelia Cavanaugh DELICIOUS LEMON PIE 3 eggs 1 small box vanilla wafers 3 lemons _ butter or margarine 3 Tbsp.sugar egg whites 1 can condensed milk 3 Tbsp.sugar Squeeze lemons and add grated rind of two lemons to the juice. Add lemon juice to well beaten egg yolks and beat well with the con- densed milk. Roll vanilla wafers very fine and use a little melted but- ter or margarine to hold crumbs together. Press into pie tin. Add the filling. Cover with egg whites, stiffly beaten to which 3 tablespoons sugar has been added. Bake in 300° oven about 25 to 30 minutes. "Any lemon pie should be served chilled:" Mazzare Spencer LEMON PIE (Non Sugar - Non Cook) 1 can condensed milk 1/2 c.lemon juice 2 egg yolks 1 tsp. lemon extract grated rind of 2 lemons Do not cook. Top with meringue and brown in slow oven, 325% about 15 minutes. Doris Specht Snow 373597 - 161 CAKES, COOKIES & DESSERTS I PEACH CREAM PIE 1/4 c.flour 2/3 c.sugar 1/3 c. sugar cinnamon peach halves(fresh,frozen or '/a c.evaporated milk canned) 1 (9-inch)unbaked pie crust Mix flour and sugar and pour on pie crust. Arrange peach halves on bottom crust. One layer only. Sprinkle 1/3 cup sugar over top and add generous portion of cinnamon. Pour evaporated milk over all. Bake at 425'for 15 minutes. Reduce to 350' and cook for 45 minutes or until done. Chill. Arlene Patterson PUMPKIN PIE 4 eggs, beaten 2 tsp.cinnamon 1 1/4 c. brown sugar 3 Tbsp.boiling water 1 tsp.salt 1 1/z c.milk 1 (No. 2 1/2) can pumpkin(large 3/4 c.cream or evaporated milk can) 3 Tbsp. melted butter 2 tsp.ginger unbaked pie shell Mix. Pour into raw pie shell. Bake at 450° for 12 minutes,then at 350' until done. Luce►ia Weatherby OLD FASHIONED RHUBARB PIE 2 c.finely chopped rhubarb 1 c.butter 1 1/2 c.sugar 2 Tbsp.cornstarch,dissolved in 2 eggs, separated milk � 1 c. milk small amount grated orange rind Cook in double boiler until thick. Bake in unbaked pie shell until crust is done. Cool. Top with meringue. Bake until golden. Clara Lovelace Wellman - 162 - CAKES, COOKIES:& DESSERTS WALNUT CREAM PIE 1 c.sugar 1/4 tsp vanilla 1/2 c.all-purpose flour 1 c.chopped'walnuts 2 egg yolks,well beaten baked pie shell 2 c.milk meringue Mix sugar and flour in top of double boiler until thoroughly blended. Add beaten egg yolks and milk. Cook until starts to thicken, stirring occasionally. Then add chopped nuts. Cook until done. Pour into baked pie shell and cover with meringue. Brown meringue in oven. Mrs. Robert Hubbell CRUMB-TOPPED PEAR PIE 1 unbaked pie shell (9-inch) 1/4 tsp. nutmeg 6 c.sliced pears 1/4 tsp. salt 1 Tbsp.lemon juice 3 Tbsp.sugar; 1/2 c. sugar 1 Tbsp.flour '.. 2 Tbsp.tapioca 1/4 c.soft butter 3/4 tsp.cinnamon 3/4 c. raw oats' Mix pears with lemon juice. Combine sugar,tapioca.,cinnamon, nutmeg and salt. Add to pears and lemon juice. Cover with sugar, flour, soft butter(cut in) and oats. Bake at 400°for 40 to 50 minutes. Note: Crust may have to be covered with foil for part of the baking time. Lila(Mrs.Leon)Rothermich RHUBARB PIE 3 c rhubarb(1/2-inch cut) 2 egg yolks 1 c.sugar 1 Tbsp.butter 2 pkg.Sweet IN Low 1 Tbsp.flour Mix flour with sugar. Add remaining ingredients. Cook slowly until thick like jelly and rhubarb is done. Use baked crumb or regular crust. Cover with meringue. Brown. Note: If strawberries are used, add after rhubarb mixture is cooked. Lila(Mrs. Leon)Rothermich 373597 163.— CAKES, COOKIES & DESSERTS I CHERRY CHEESE PIE 1 (9-inch)graham cracker crumb 1/2 c.ReaLemon lemon juice from crust concentrate 1 (8 oz.)pkg.cream cheese, 1 tsp.vanilla softened 1 (21 oz.)can cherry pie filling or 1 (14 oz.)can Eagle Brand any flavor pie filling sweetened condensed milk(not evaporated milk) In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon and vanil- la. Pour into prepared pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Judy Owens RAISIN PIE 1 c. raisins 1 Tbsp.vinegar 1 c. sugar 11/2 c.boiling water 1 Tbsp. flour pinch of salt butter(size of large walnut) Bake in double crust at 425'for 10 minutes to bake bottom crust, then reduce heat to 350' until done. Lila(Mrs.Leon)Rothermich ONE CRUST RHUBARB PIE 2 c. rhubarb 1 c.sugar 2 egg yolks 1 Tbsp.butter 1 Tbsp. flour Cook slowly rhubarb,egg yolks,flour and sugar until thick. Put in baked crust. Cover with meringue made with whites of two eggs and brown in oven. This recipe originally submitted by Miss Ruth M. Rothermich for a book entitled Parish Cooks,published by the Enfield Larger Par- ish, circa 1940. Ruth M. Rothermich — 164 — CAKES, COOKIES & DESSERTS BUTTERNUT PIE 3 eggs 6 Tbsp.sugar 1/4 tsp.salt 3 c. milk 3/4 c.butternut meats,chopped and rolled in 1 tsp.flour Beat eggs,sugar and salt together. Add milk. Put in an unbaked pie shell. Bake at 450'for 10 minutes, then at 350°until filling is set. Myrtle Palmer Lee PECAN PIE 3 eggs 1/4 lb.butter, melted 1 c.sugar 1 tsp.vanilla 1 c.white corn syrup 1 c.pecans, broken in pieces Beat eggs well. Add other ingredients in order given. Pour into unbaked pie shell. Bake in preheated 350'oven for 30 to 45 minutes. Nina Linton ELDERBERRY PIE 3'c.berries 1 Tbsp.lemon juice 21/2 Tbsp. Minute tapioca 1 Tbsp. butter 2/3 c.sugar 1 c.applesauce Mix and add to unbaked pie shell. This makes a'large pie. Frances La Bombard NEVER FAIL PIE CRUST 4 c.all-purpose flour 1/2 c.water i Tbsp.sugar 1 Tbsp.vinegar 2 tsp.salt 1 egg 1'3/4 c.Crisco Mix together flour,sugar and salt, then add Crisco. Make Mix- ture into crumbs with fork. Beat water,vinegar and egg in small bowl. Combine this mixture to above, stirring with a fork until everything is moistened. Divide into 4 equal portions. Shape into patties for roll- ing. Wrap in plastic. Chill V2 hour. This crust can be rolled out many times. Use a light amount of flour when rolling out. Madolin M. Smith 373597 — 165 — CAKES, COOKIES & DESSERTS MERINGUE 2 Tbsp.sugar 1/s tsp.salt 1 Tbsp.cornstarch 1/2 tsp.vanilla 1/2 c.water 6 Tbsp.sugar` 4 to 5 egg whites Combine first three ingredients in saucepan. Stir constantly over medium heat until mixture is thick and clear, then cool. Beat egg whites,salt and vanilla until forms soft mounds,then add sugar gradu- ally, beating after each addition. Add cornstarch mixture. Continue beating until the meringue stands in stiff peaks. Arrange on pie. Bake to a golden brown. Madolin M. Smith MOTHER'S CARAMEL PUDDING 1 1/2 c.flour 1/2 c. milk 1 tsp. baking powder 1 c.brown sugar 1/2 c.white sugar 2 c.boiling water pinch of salt butter(size of an egg) 1/2 c. raisins - - Mix flour, baking powder, white sugar, salt, raisins and milk. Put into baking dish. Make syrup of brown sugar,water and butter. Pour over dough. Bake until dough rises and is done. Arlene Wellman Fisher BAKED INDIAN PUDDING 1 pt. sweet milk salt 4 Tbsp. corn meal 1 c.sugar 1 pt.cold milk ginger or other spices 2 eggs Heat one pint of sweet milk very hot;take 4 tablespoons of corn meal, wet in cold milk and stir gradually into the hot milk,then take 1 pint of cold milk. Add eggs, salt, sugar, ginger and other spices to suit taste. Mix all together and bake 3/4 hour. Note: From James Finch's grandmother's sister, recipe handwritten and signed Mother to Charley. Mary Finch — 166 - CAKES, COOKIES & DESSERTS SUET PUDDING 1/2 c.suet,chopped fine i tsp.soda 1/2 c. molasses 1-tsp.cinnamon 1/2 c.milk 1 tsp.cloves 2112 c.flour Sift 2 cups flour,cinnamon,cloves and soda together;add molas- ses and milk. Beat well,finally adding the raisins,mixed with 1/2 cup flour. Steam 3 hours. Fannie Lanning OLD FASHIONED SUET PUDDING 1 c.ground suet 1 tsp.cream of tartar 1 c.ground raisins 21/2 c.flour 1 c.molasses salt 1 egg 1 tsp.cinnamon 1 c.milk 1 tsp. pumpkin pie spice 1 tsp. baking soda Steam in greased tube pan for 2 1/2 to 3 hours. Serve with whipped cream or lemon sauce. Nina Linton APPLE PUDDING 1 c. milk flour(to make stiff dough) 2 Tbsp.sugar apples 2 Tbsp.shortening sugar 1 egg cinnamon 2 tsp.baking powder butter Fill casserole about 1/z full of apples,sugar,cinnamon and butter. Pour dough over apple/cinnamon mixture. Bake at 350' about 40 minutes. Lena Teeter 373597 - 167 — CAKES, COOKIES & DESSERTS SNOW PUDDING WITH CUSTARD SAUCE 1 envelope plain gelatin 2 egg whites, beaten stiff 1/4 c. cold water 2 egg yolks 1 c.boiling water 3 Tbsp.sugar 3/4 c.sugar or more '/1s tsp.salt 1/4 c. lemon juice 1 pt..milk,scalded 1/2 tsp.grated lemon rind 1/2 tsp.vanilla -- a few grains salt Sprinkle the gelatin over the cold water in a shallow bowl. Let stand 3 minutes. Add the boiling water,stirring until the gelatin dis- solves. Stir in the sugar. Add the grated lemon rind,juice and a few grains of salt.'-Chill until the gelatin begins to thicken about 20 min- utes. Set the bowl in a pan of ice water or crushed ice. Beat with a rotary beater to frothiness. Fold in the beaten egg whites, then heat until the pudding will hold its shape. Pile in individual dessert glasses or a bowl. Chill 3 hours or until firm. - For the Sauce:Combine the egg yolks,sugar and salt in a double boiler top. Stir in the scalded milk. Set over hot water and cook,stir- ring constantly,until the sauce thickens slightly and will coat a metal spoon. Remove from the hot water. Cool in a pan of cold water. Add the flavoring and pour into a sauce boat. Chill thoroughly before serv- ing with snow pudding. _ Note: A long and complicated recipe but very well worth the effort. Mrs. Brown was a long-time Enfield resident and mother of T. Roger Brown. She made this often and it was always very pleasing. By way of Beverly Brown. Irene Miller Brown In 1986, Beatrice Bock was appointed the first Court Clerk (with no pay) at the request of her husband, Town Justice of the Peace Bock. - 168 - CAKES, COOKIES & DESSERTS RICOTTA PUDDING 2 Tbsp.seedless raisins 2 Tbsp.flour 1 (15 oz.)container Ricotta 3 egg yolks' cheese grated rind of 1 orange 3 Tbsp.sugar 3 egg whites, beaten until stiff dash of salt cinnamon Preheat oven to 350'. Soak raisins in warm water to cover until soft. Combine Ricotta with sugar, salt, flour and egg yolks. Blend thoroughly. Add orange rind and drained raisins. Fold in egg whites. Fill a buttered-2-quart casserole dish 2/3 full. Bake 30 minutes. Re- move from oven and allow to cool 10 minutes before inverting onto serving dish. Dust lightly with cinnamon. Camille Predmore RICE PUDDING 3 eggs 1/2 c.sugar 1/4 tsp.salt 1 c.cooked rice 3 c.milk raisins 1/4 tsp.vanilla Beat eggs with salt,milk,vanilla and sugar. Add rice and raisins. Mix all together and pour in baking dish. Sprinkle with nutmeg. Bake at 350° for 40 to 45 minutes, until set. Do not overbake. Nellie McEver RICE PUDDING 1 qt. milk '/s tsp.salt 1/2 c.sugar '/4 tsp. nutmeg 4 Tbsp.rice 2 Tbsp. butter Put into 1 1/2-quart greased casserole'dish. Bake at 325 for 2 1/2 hours; stir occasionally. Fern Ferris 373597 — 169 — CAKES, COOKIES & DESSERTS VICTORY DESSERT 1 pkg. Jell-0 juice and grated rind of 1 orange 1/2 c.sugar and 1 lemon - 1 c. boiling water Stir until dissolved the above mixture. When Jell-O mixture is partly thickened,add 1 can of chilled Pet milk. Beat with electric beat- er all ingredients together until double in amount. Place in refrigera- tor until ready to serve. Myrtle Palmer BALD PEARS pears margarine sugar 1 Tbsp.lemon juice for each pear cinnamon used cloves water Peel, cut in half lengthwise and remove the core of pears. (A great way to use up overripe pears.)Place in baking dish. Sprinkle lib- erally with sugar and cinnamon and very lightly with cloves. Dot with margarine. Squeeze about 1 tablespoon of lemon juice for each pear used. Pour a little water in the'bottom of the pan. Bake at 350' for 45 to 60 minutes,basting periodically. Good by themselves,with Cool Whip on top and out-of-this-world served hot on top of vanilla ice cream. June Wortman GLADYS WINE DROPS 1 1/2 c. sugar 1 tsp.baking soda 1/2 c. shortening i tsp.cinnamon 1 egg 1 tsp. nutmeg 1/2 c. molasses dash of salt' 1 c. milk 4 c.flour 1 c. raisins Cream sugar and shortening beat in egg. Add remaining ingre- dients. Drop. Bake at 350% Gladys Miller — 170 — 1 CAKES, COOKIES & DESSERTS RASPBERRY JELLO 1 large pkg. raspberry jello 1/2 c.diced celery 1 'h c.cool water walnuts 1 can whole cranberries Make jello using basic directions on box, except 1 1/2cups cool water rather than 2 cups cold water. Clarise Brown HICKORY NUT FILLING (For Cake) 2 eggs 1 c.chopped hickory nuts 1 c.sugar 1 pt. milk 2 heaping Tbsp.cornstarch vanilla Beat all together and slowly stir into boiling milk. Catherine T. Kellogg RED VELVET FROSTING 3 Tbsp.flour 1 c.white sugar 1 c.milk 1 tsp.,vanilla 1 c butter(not margarine) Cook flour and milk together until very thick, like paste. Cool completely. Cream together butter and sugar with electric mixer for 5 minutes.`Add milk-paste. Beat 5 more minutes. Add vanilla. Mix well. Slice layers in half to make 4 layers. Frost tops of each layer only. Leave sides of cake unfrosted. Kathy Gilbert MILK FROSTING 3 Tbsp.milk 1 tsp.vanilla 1 c.sugar Put ingredients in a pan put on stove. Let come to a boil and boil`15 minutes. Remove from fire. Stir until cool.`Add vanilla. 'Beat until ready to set. Florence Laue 373597 171 CAKES, COOKIES & DESSERTS f BROILED-ICING 6 tsp. oleo 1/2 tsp.vanilla 1/4 c.cream or evaporated milk 1 c.coconut --- 1/2 c. brown sugar 1 c.nutmeats Boil above ingredients about 2 or 3 minutes. Spread over baked cake and broil until slightly browned. Takes only 2 or 3 minutes. Ruthann Scofield WHIPPED FROSTING 3/4 c. milk 1/4 c.butter or margarine 31/2 tsp. flour 3/4 c.sugar 1/2 c.shortening 2 tsp.vanilla Cook milk and flour together until it is thick like paste. Cool completely. Cream together sugar, shortening and butter for 5 min- utes. Beat in the flour mixture. Beat 5 minutes. Beat in vanilla. Kathy Gilbert HIGH HUMIDITY ICING 1 1/2 c. Crisco 2/a to 3/4 c.milk(use less amount '/a c. dry Dream Whip if weather is hot) 1/4 c.flour 2 lb.powdered sugar Beat Crisco and Dream Whip until fluffy, 4 to 5 minutes so it is like stiff whipped cream. Then add flour,milk and sugar. Beat 20 minutes. Madolin M.Smith Town celebrates its 175th Anniversary with formal ceremony at the Enfield Elementary School on March 16, 1996. — 172 — i CAKES, COOKIES & DESSERTS THE BEST DESSERT IN THE WORLD sweet cherries sugar or sweetener fresh lemon juice kirsch(optional) grenadine syrup During cherry season, remove the pits and cut in 1/2 a bowl full of cherries or as many as you have the time and energy to do. Squeeze some fresh lemon juice over them and pour on some grenadine syrup. Cover tightly and refrigerate. (If serving adults, you may add some kirsch,which is cherry brandy. Children don't usually like the flavor.)' Add sugar or sweetener to taste. For dessert,spoon the cherry mixture over vanilla ice cream. Eat it and die fat and happy! June Wortman PLUM TUCKER 1 box Bisquick cloves fresh plums margarine sugar eggs cinnamon milk Use the Bisquick recipe for coffee cake. Before baking,slice fresh' plums and arrange in pattern on the surface of the batter. Sprinkle with sugar liberally, cinnamon and cloves(lightly). Dot with marga- rine. Bake about 10 to 15 minutes longer than the recipe calls for. I sneak in an extra egg by putting a raw egg in the measuring cup, then-adding the milk to the measure called for in the recipe. Fresh plums can be washed and frozen whole in tightly tied plas- tic food bags. They keep frozen a long time and can be used for this recipe during the winter very nicely. Partially frozen plums are easier to slice. Frozen plums work better in this recipe than canned plums. ffi June Wortman In 1970, Mr. Denman updated house numbering. 373597 — 173 CAKES, COOKIES & DESSERTS APPLE CRISP 6 c. sliced apples 3/4 c.flour 1 tsp. cinnamon 1/3 c.soft butter 1 tsp. salt 1/4 c.water Place apples in buttered 10 x 6 x 2-inch dish. Rub cinnamon, salt,flour and soft butter together. Add water and mix together. Put this over the apples. Bake 40 minutes at 350 Serve warm with sauce or Cool Whip or serve plain. Lucelia Weatherby APPLE CRISP 4 c. sliced apples 3/4 c.sifted flour 1 tsp.salt 1/2 c. butter 1/4 c.water 1 c.sugar 1 tsp. cinnamon Place apples in buttered 10 x 6 x 20-inch baking dish. Sprinkle with salt, water and cinnamon. Rub together flour, butter and sugar and drop mixture over apples.` Bake 4 minutes at 350% Serve with milk or cream. Judson Payne `BOGIES" APPLE CRISP 6 c. peeled and sliced apples 1/2 tsp.cinnamon 1/2 c.rolled oats(not instant) 1/2 c.butter or margarine 1/2 c.flour 2-Tbsp. lemon juice 3/4 c. brown sugar 3 Tbsp.water 1/2 tsp.allspice Place apples in 9-inch square or 10 x 6-inch baking pan. Pour water and lemon juice over apples and set aside. Combine sugar, flour, oats and spices. Cut in butter until crumbly. Place mixture evenly over apples. Bake 40 to 45 minutes at 375° or until apples are done. Suggested Variation: Half cup chopped walnuts adds to flavor and texture. Christie Sepos — 174— CAKES, COOKIES & DESSERTS MABEL PURDY'S QUICK APPLE CRISP 6 to 8 tart apples(approximately 3/4 tsp.ground cinnamon 6 c.)* '/a tsp.ground nutmeg 1/3 c.sugar 6 Tbsp.melted butter 2 Tbsp.all-purpose flour 1 box spice cake mix *Or use one can of apple pie filling and omit the sugar,flour and spices. Combine sugar, flour and spices in a small bowl; mix and set aside. Peel,core and slice apples into a large bowl. Add the sugar mix- ture to the apples. Stir until all apples are well coated. Butter an 8 x 8-inch square baking dish; spread apples evenly in dish. Measure out one-half of the dry cake nix and sprinkle over the apples. Drizzle the melted butter over the cake mix, not all areas will be moistened with the butter,but cover as much as possible. Bake at 375°for 45 min- utes or until apples are tender when picked with a fork. Serve warm or cold. Joan Purdy Sheffield BAKED CUSTARD 2 c. scalded milk 2 Tbsp.sugar 2 eggs '/s tsp.salt 1 tsp.vanilla grated nutmeg Beat the eggs slightly;add sugar,then gradually add milk. Add flavoring and stir until sugar is dissolved. Pour into cups; grate nut- meg on top. Put into pan of warm water and bake in oven until knife piercing it will come out clean. Do not allow the"water in the pan to boil. Elizabeth Stevenson Enfield Centre post office established on July 11, 1846 with Solon P. Sackett appointed first postmaster. 373597 —..175 — CAKES, COOKIES & DESSERTS WALNUT WHATZITS' 3 eggs 1/2 tsp. baking soda 1 '/a c.brown sugar, packed 1/2 tsp.salt - 2 tsp.vanilla 1 c.chopped walnuts 1 c. flour 1 c. raisins Stir the eggs,brown sugar and vanilla together. Then stir in the --- flour, baking soda and salt. Mix it all up nicely, then toss in walnuts and raisins. Grease up baking pan (8 x 12-inches) and scrape batter into it. Preheat oven to 350* and bake for 20 minutes. Cool in pan, then cut into squares. Mabel Rumsey "MUD HENS" 1 c. sugar 1 tsp. baking powder 1/2 c.butter or oleo - 1 tsp.vanilla 2 eggs(save whites) 1 1/2 c.flour 1 tsp. salt Combine butter and sugar. Add salt,vanilla and egg yolks. Mix well. Add 1 1/2 cups flour and baking powder. Batter will be quite thick. Press down in an 8 x 10-inch pan. Press in chopped nutmeats. Topping: Beat 2 egg whites until stiff. Add 1 cup brown sugar. _- Spread over nutmeats. Bake in well buttered pan at 350°for 1/2 hour. Mrs. Chiappone said her grandchildren often ask her, "Grams, will you make us some more Muddy Chickens?" - Juanita Chiappone CHOCOLATE PEANUT BUTTER BALLS 1 stick butter or margarine 1 c.peanut butter 1 box confectioners sugar 12 oz.chocolate chips 1 tsp.vanilla 8 oz.paraffin wax V/2 bar) Melt butter. Add rest of,ingredients. Shape into balls and chill. Dip balls in chocolate. Scrape wax into slivers. Add chips and put in -- double boiler on low heat until melted. Dip candy and then let it set. Lee Ann Sherman -176 - s CAKES, COOKIES & DESSERTS CHEWY 'PEANUT BUTTER BARS 1/3 c.shortening 1 c.flour 1/2 c.peanut butter 1 tsp. baking powder 1/4 c.firmly packed brown sugar 1/4 tsp.,salt i c.granulated sugar 1 (31/2 oz.)can Baker's coconut 1 tsp.vanilla flakes(1 c.) 2 eggs Cream together shortening,peanut butter,eggs and sugar. Beat well. Add flour,baking powder and salt;mix well. Then stir in coco- nut. Bake at 350° about 25 minutes or until golden brown. Cool and cut. Lucelia Weatherby Y-CRACKY BARS 1 3/4 c.flour 1/3 c. milk 1<tsp.salt 1 tsp.vanilla= 1/4 tsp.soda `` 1 sq.chocolate 3/4 c.shortening 3/4 c.chopped walnuts 1 c.sugar 3/4 c.chocolate chips 2 eggs graham crackers Sift dry ingredients together. Cream shortening and sugar. Add eggs to cream mixture and beat well. Combine milk and vanilla;add alternately with dry ingredients to cream mixture. Place 1/3 of batter in another bowl and add 1 square melted chocolate and 3/4 cup chopped walnuts. Spread in well-greased 9 x 13 x 2-inch pan. Lay graham crackers on top. Add 3/4 cup chocolate chips to remaining 2/3 batter and spread over graham crackers. Bake at 375' for 20 to 25 minutes. Beatrice Bock E. T. BARS 1/2 c. soft butter 3 c.confectioners sugar 1 1/2 c.peanut butter 12 oz.chocolate chips 1 1/3 c. brown sugar 1 Tbsp. butter Cream butter,peanut butter and sugar(brown). Add confection- ers sugar. Pack in 9 x 13-inch cake pan. Melt chocolate chips with one tablespoon butter and pour over mixture in pan. Donna'Sullivan 373597 — 177 — CAKES, COOKIES & DESSERTS CREME DOODLES 1 (7 oz.)jar Kraft Marshmallow 3 oz. milk chocolate, melted Creme 1 1/2 c. raisins 1 c.creamy peanut butter 1 c. chopped walnuts 1/2 c. honey 2 c.coconut` Stir together Marshmallow Creme, peanut butter, honey and melted chocolate. Stir in raisins and nuts. Form into balls and roll in coconut. Joyce Laue LEMON FLUFF 1 (14 1/2 oz.)can evaporated milk 1/4 c.lemon juice 1 (4 oz.) pkg.lemon flavored i c.sugar gelatin 2 1/2 c.vanilla wafer or graham 1 3/4 c. hot water cracker crumbs Chill unopened can of milk until icy cold, about 3 or 4 hours. Dissolve gelatin in hot water. Chill until partially set;whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13-inch pan with crumbs. Pour gelatin mixture on top. Add remaining crumbs on top. Chill until firm. Cut in squares and center each with maraschino cherries. -- Serves 12. Sarah Jane Michner HU GREENAT APPLE TARTE 1 egg (unbeaten) 1/4 tsp. nutmeg 3/4 c.sugar 1/a tsp.salt 1/4 c.sifted all-purpose flour 1 c.finely chopped nuts 1/4 tsp. cinnamon 1 c.finely chopped apple 1 1/2 tsp. baking powder 1 tsp.vanilla Mix ingredients in order given. Pour into 9-inch pie plate. Bake in a 350° oven for 25 minutes or 325' oven for 35 minutes. Cut in wedges and serve with whipped cream. This will have appearance of macaroon crust. Mrs.Rodgers 178 — CAKES, COOKIES & DESSERTS RAISIN DELIGHT 1 c.brown sugar 1/2 c.sugar 1 Tbsp.butter 1 c.flour 1/2 c. raisins 2 tsp. baking powder 1 1/4 c.hot water 1/2 c.milk 1 Tbsp.butter Mix brown sugar, 1 tablespoon butter,raisins and water. Cook 5 minutes. Put in shallow pan. Mix batter with remaining ingredients. Cover mixture in pan with batter. Bake at 350' for about 1/2 hour. Serve upside down. Aline Everhart Hilda Amberge PEACH COBBLER 1 stick margarine 1 1/2 tsp. baking powder 1 c.flour 3/4 c.milk 1 c.sugar 1 large can sliced'peaches Use square cake pan. Melt butter in bottom of pan. Drain peaches;place peaches in bottom of pan. Combine remaining ingredi- ents. Pour over peaches. Bake at 350°for one hour. Serve warm with whipped cream. Cheryl Oltz The Kennedy's Corners Methodist edifice,was built in 1848. 373597 — 179 — CAKES, COOKIES & DESSERTS 1 RHUBARB CRUNCH Crumb Mixture: 1 c. flour 1/2 c. melted butter 3/4 c. uncooked rolled oats" 1 tsp.cinnamon 1 c. brown sugar Fruit Mixture: 4 c. rhubarb 1 c.water 1 c. sugar 1 tsp.vanilla 2 Tbsp. cornstarch Press one-half of crumbs in 9-inch square pan. Cover with rhu- barb. Cook sugar, cornstarch,water and vanilla together until thick- ened and clear; pour sauce over rhubarb. Add remaining crumbs. Bake in 350' oven for 1 hour. Cut into squares. Serve warm with whipped cream. Florence Laue FAST BERRY FREEZE 2 c. vanilla wafer crumbs 1 Tbsp.frozen orange juice 1/2 c.finely chopped filbert`or concentrate,thawed walnuts 2/3 c.dairy sour cream 6 Tbsp.melted butter 9 c. blueberries,hulled 1 egg white strawberries or raspberries 1/2 c. sugar - In a bowl,stir together wafer crumbs,nutmeats and butter. Press mixture to the bottoms and sides of 14 paper-lined 3-inch muffin pan cups. Using electric mixer at high speed, beat egg whites, sugar and orange juice concentrate in bowl until stiff peaks form. Fold sour cream,then pureed berries into egg white mixture. Spoon mixture into crumb-lined cups. Cover. Freeze 2 hours or until firm. Garnish with whole berries. Makes 14 servings. Florence Laue — 180 — CAKES, COOKIES & DESSERTS GRANDMA PUR.DY'S LEMON SAUCE 1/2 c.sugar 1 c.water 4 tsp.cornstarch 2 Tbsp.butter or margarine '/s tsp.nutmeg 1 to 2 Tbsp.';lemon juice In a medium size stove top pan, combine sugar, cornstarch and nutmeg. Slowly add water and stir until blended. Continue stirring over medium heat until mixture boils. Remove from heat. Add butter/ margarine and lemon juice to suit your taste. Makes 1 1/2 cups thin sauce. For thicker sauce,add extra cornstarch or less water. Goes nice- ly with gingerbread cakes, pound cake, etc. Suzanne Sheffield Reynolds PEANUT BRITTLE 1 1/2 c. light corn syrup 2 c. raw peanuts(unsalted 1 1/2 c. sugar peanuts can be used) 3/4;tsp.baking soda Melt corn syrup and sugar together; add peanuts. Cook until syrup turns light brown. Remove from heat. Add 3/4 teaspoon baking soda. Immediately pour out onto buttered aluminum foil. Let cool. Break into pieces. Nina Linton MOLASSES CANDY 1 c.molasses 1 Tbsp.vinegar I c. brown sugar small piece of butter Mix together. Boil without stirring until it hardens when tested in cold water. Add 1/4 teaspoon soda. Remove from fire. Pour into ® buttered pan. Cool enough to handle. Pull by hand until candy begins to harden. Cut in 1-inch lengths. Carrie Schaber 373597 — 1g1 — CAKES, COOKIES & DESSERTS CAROL'S COCONUT CREAM EGGS 2 or 3 c. mashed potatoes i lb.confectioners sugar,sifted 4 c. coconut,flaked 1 tsp.almond extract Melt down 2 bags chocolate chips for coating. Combine all ingre- dients. Shape into eggs, any size you desire. If mixture is too soft, refrigerate, then shape. Refrigerate 1/2 hour before dipping in melted chocolate. Let cool. Can decorate. Carol Fields DIANE'S FRANGO MINT 2(12 oz.)pkg. chocolate chips 2 eggs 1/2 c.butter 2 tsp.vanilla 1 1/2 c. powdered sugar Melt the chocolate chips. Cream together the next 4 ingredients above. Mix into melted chocolate; add 2 capfuls mint extract. Drop by teaspoon onto wax paper and refrigerate. Must be kept in refrigera- tor until ready to use. Carol Fields DIANE'S PEANUT BUTTER CUPS 1 3/4 c.graham cracker crumbs 1 lb.powdered sugar(xx) (24) 1 1/2 c.peanut butter 1 c. soft butter Mix all ingredients together and press in a 9 x 13-inch pan. Melt 12 ounce package chocolate chips. Pour over mixture in pan and chill. Carol Fields CAROL'S PEANUT BUTTER FUDGE 2 c. sugar 1/2 c. milk 2 Tbsp. peanut butter Cook until it forms a soft ball in cold water. Add 1/2 teaspoon vanilla. Cool, then beat until creamy. Pour into buttered pan. Cut into squares before too hard. Carol Fields -182 - CAKES, COOKIES & DESSERTS CHOCOLATE FUDGE 1/2 lb.oleo 2 pkg.chocolate chips 5 c.granulated sugar 1 (No.71/2)can Marshmallow 1 tall can evaporated milk Fluff 2 tsp.vanilla Stir oleo,sugar and milk constantly and boil 9 minutes. Remove from heat and add remaining ingredients. Mix together and pour into large pan. Nutmeats may be added. Makes about 5 pounds. Elsie Gould FANTASY FUDGE 3 c.sugar 1 (7 oz.)marshmallow cream 3/4 c.margarine 1 c.chopped nuts' %c.evaporated milk 1 tsp.vanilla 1 (12 oz.)pkg.semi-sweet chocolate pieces Combine sugar,margarine and milk in heavy 2 1/2-quart sauce- pan. Bring to full rolling boil. Stir constantly;continue boiling 5 min- utes over medium heat while stirring constantly. Remove from heat. Add chocolate pieces until melted. Add marshmallow cream,nuts and vanilla; beat well until blended. Pour into greased 13 x 9-inch pan. Cool of room temperature. Cut into squares. Makes approximately 3 pounds. Adeline Nie►ni POPCORN BALLS 3 qt.popped corn 3/4 tsp.salt 1 c.sugar 1 tsp.vanilla 1/3 c.white corn syrup 1/4 c.butter'' 1/3 c.water Boil sugar, syrup and water to medium-crack stage, 280°. Take off heat and add salt,flavoring and butter. Mix and pour over popped corn,stirring corn with spoon to coat kernels. Shape into balls. Melba Harden 373597 - 183 - - CAKES, COOKIES'& DESSERTS -•YOUR FAVORITE RECIPES•- Recipe Page Number -184- e BEVERAGES, MICROWAVE & MISCELLANEOUS AMBER JAM 5 lb.sugar 1 orange 1 lemon 1 grapefruit Wash all fruit and remove seeds. Use coarse knife of food chop- per to cut fruit and be sure to save all the juice. Mix fruit and juice measure. Pour 3 times the quantity of water over the juice. Let stand 24 hours. Cook 1/ hour,then measure again. To each cup of fruit and liquid, add l cup sugar and mix together. Let stand 24 hours. Then place over moderate fire and simmer until rich and thick. Pour in glass and seal. Mrs. Harry Rea PINEAPPLE JAM 6 c.chopped fresh pineapple 1 Tbsp. lemon juice 3 c.sugar grated rind of 1 orange 4 Tbsp.orange juice Combine pineapple and sugar. Let stand overnight. Add orange juice, lemon juice and orange rind. Cook slowly for 2 hours or until mixture gives a jam test. Spoon into sterilized jars. Remove all air and �- seal with paraffin: Mrs. Snyder PEACH JAM 5 lb.peaches,sliced very thin juice from 8 oz.;bottle 6 3/4 c.sugar maraschino cherries' Cook until thick. Slice cherries and add after removing from fire. Cora Rumsey 373597 — 185 BEVERAGES, MICROWAVE & MISCELLANEOUS RHUBARB PINEAPPLE STRAWBERRY JAM 4 c. rhubarb 81/2 oz.can crushed pineapple 4 c. sugar 3 oz. pkg.wild strawberry jello Cut rhubarb into 1/4-inch pieces. Add sugar and let stand over- night. Boil 12 minutes at hard boil. Add pineapple. Let simmer 3 minutes. Take off stove and add jello. Pour in jam jars and seal. Use all juices from rhubarb and pineapple. Florence Laue PEAR AND PINEAPPLE JAM. 1 medium orange 1 (No.2)can crushed pineapple 1 medium lemon (21/2 c.) 31/2 c. pears,pared Combine coarsely ground orange and lemon. Coarsely chop pears. Place mixture in 6-quart kettle and mix thoroughly. Bring to a boil, then simmer 30 to 35 minutes or until jam consistency,stirring occasionally. Pour immediately into sterilized jars. Seal. Florence Laue STRAWBERRY AND PINEAPPLE JAM 1 (No. 2)can crushed pineapple 1/2 bottle Certo strawberries 1 tsp. butter 7 c.sugar Mix together pineapple and strawberries to make 4 cups fruit. Mix in sugar and butter and boil together 1 minute,stirring constantly. Remove from heat. Add 1/2>bottle Certo and stir 5 minutes. Pour into jars. Cover with paraffin while hot. Let cool. Put on covers and store in cool place. Luce►ia Weatherby - JAM 5 c.green tomatoes 6 oz.pkg.jello(any flavor) 4 c. sugar Chop tomatoes fine. Add sugar and cook 15 minutes, then add jello. Pour in sterilized jam jars and seal. Florence Lace - 186 - I BEVERAGES, MICROWAVE & MISCELLANEOUS APPLE BUTTER 12 lb.apples 5lb.sugar i pt.vinegar 2 Tbsp. cinnamon Cook apples as for applesauce. Sieve. Add sugar, vinegar and cinnamon. Bake in 300' oven until nearly half is baked away. This will need a large pan. An old turkey roasting pan works well. Lynette (Mrs. Hugh)Curry ORANGE AMRNLALADE 6 oranges 1 grapefruit 3 lemons 9 lb.sugar Cut fruit in 3 quarts of water. Let stand overnight. Let,come.to a boil, then let simmer for 4 hours, then add sugar and boil hard for one-half hour. Put in jelly jars. Carrie Schaber CRANBERRY CONSERVE 1 qt.cranberries 2 c sugar 1 orange Grind cranberries and orange. Add sugar. Let set several hours to blend. Always served with roast turkey or chicken. Ruth Place (c. 1930) PEAR CONSERVE 3 lb. pears 3 lb.sugar 3 lb.figs 1 orange and 1 lemon Run through a food chopper and cook 3 hours. Can be used for filling of cake if desired,just add`confectioners;sugar. General Conserve: 3lb.fruit 3 oranges 4 lb.sugar 2 lb. raisins Cook 3 hours. Mrs. Stella Hubbell 373597 — 187 — BEVERAGES, MICROWAVE & MISCELLANEOUS PEAR MINCEMEAT 6 lb. unpared,not too ripe winter 1 tsp.cloves pears 1 tsp.nutmeg 2 lb. raisins juice of 2 oranges and i c. 2 Tbsp. salt vinegar 2 Tbsp. cinnamon orange rind Grind orange rinds, pears and raisins. Cook all together until tender. Blanch Tucker PEACH CONSERVE 24 peaches 12 c.sugar 1 c. corn syrup 3 lemons 12 oranges Peel and dice peaches,peel oranges and lemons,ridding them of all membranes. Add syrup and sugar. Stir. Let stand about 45 min- utes or until sugar is dissolved. Cook without stirring until thick and peaches are tender. On a slow fire, this takes about 1 1/2 hours. Mrs. Leaman T. Cockerill ELLA'S RULE OF CONSERVE 5 c.pie plant(rhubarb) 1 qt. red raspberries 5 c. sugar Cook the pie plant and berries together until the pie plant is cooked, then add the sugar and cook until thick enough when cold. It is a better color than if it is cooked until brown. Family of Mary Finch PIE PLANT CONSERVE 5 lb. pie plant(rhubarb) 3 large oranges 5 Ib. sugar 1 lb.seeded raisins Put in half of the sugar and boil until tender,then add the rest of the sugar. Mary(Mrs.Marion)Ammack — 188 —