The Recipe Box

Makes 2 pounds 12-ounce package peanut butter chips 12-ounce can sweetened condensed milk 1/4 cup margarine or butter 1/2 cup chopped peanuts, if desired 6-ounce package semi-sweet chocolate chips In large pan, melt peanut butter chips with 1 cup of the sweetened condensed milk and 2 tablespoons margarine; stir occasionally.  Remove from heat and stir in peanuts.  Spread into waxed paper-lined 8-inch square pan. In small pan melt chocolate chips with remaining milk and margarine.  Spread on top of peanut butter layer.  Chill 2 hours or until firm.  Turn out onto cutting board; peel off paper and cut. Store tightly covered.    

3 cups sugar 3/4 cup light corn syrup 3/4 cup water 2 egg whites 1 package cherry flavored gelatin 1 cup chopped nuts 1/2 cup flaked coconut Mix sugar, syrup and water in saucepan. Bring to boiling point slowly. Cover and boil without stirring for 3 minutes.  Uncover, reduce heat and continue cooking until a few drops tested in cold water form a hard ball (252 degrees) Beat egg whites until foamy, then gradually add the dry gelatin, beating until mixture hold a definite peak. Pour the hot syrup in a very thin stream onto the egg whites, beating constantly, preferably with a mixer. When candy holds shape and loses its gloss, stir in nuts and coconut and pour quickly into well-buttered 9-inch square pan, or drop from teaspoon onto greased cooky sheet.  If pan is used, cut into square with knife dipped in hot water, (Other flavors of gelatin can be used if desired.) 

  Mystery "Scotch" Candy: Melt 2 packages of butterscotch morsels over boiling water.  Add 1 can shoestring potatoes (don't crush. but slightly chop potatoes.)  Add 1/2 cup chopped pecans and mix thoroughly. drop by teaspoonful onto greased surface.  Let cool and it's ready to "go."... Quick 'N' Easy Pralines: Cook and stir over low heat until sugar dissolves: 1 package J-ello butterscotch pudding; 1 cup of granulated sugar; 1/2 cup brown sugar, firmly packed; 1/2 cups evaporated milk and 1 tablespoon of butter.  Add 1.5 cups pecan halves. Boil slowly, stirring often until candy reaches soft ball stage. Remove from heat and beat until it just begins to thicken.  Drop from tablespoon onto waxed paper, spreading to form 4-inch patties.  Let stand until firm.  Wrap each patty in plastic wrap and store in cool place. 

  Peanut Brittle 2 cups sugar 1 cup white syrup 2 cups raw peanuts 2 T. butter 2 tsp. soda 1 tsp. vanilla Bring 1/2 cup water to a boil.   Then add 2 cups sugar and 1 cup syrup until dissolved and boil till it spins a thread. Add the peanuts, and cook slowly till it turns a golden brown. Take it from fire and add the soda and butter and vanilla.  Stir quickly. Spread on a cookie sheet well buttered.  Place in a cool place till it hardens.   290°  thermometer.   

  1 6oz. pkg chocolate bits. 2 cups oleo 2 cups firmly packed brown sugar 2 tsp vanilla 2 cups sifted flour 3/4 tsp salt 1 cup finely chopped walnuts cinnamon - sugar Melt chocolate over hot water. Cream sugar and oleo stir in melted chocolate sift in flour and salt add walnuts Shape in 1-inch balls. Bake on ungreased sheet at 350° 10 minutes While warm roll in cinnamon sugar. 

  Sift together:      2 T cocoa      1 cup powdered sugar Stir in 1/4 cup bourbon that has been combined with 2T corn syrup. Add 2.5 cups crushed vanilla wafers + 1 cup broken pecans and mix thoroughly. Roll the mixture into small balls and dredge in powdered sugar. 

  Black Pepper Nuts 1 cup sugar 1 cup lard 1 cup molasses 1/2 cup water Boil.   When cool add : 2 eggs beaten,  2 tsp cinnamon,  1 tsp cloves 1 tsp nutmeg anile seed coriander seed cardamom seed pounded  Add flour enough to work into balls the size of a marble.   Let stand all night. Bake slowl y White Pepper Nuts 1 cup butter 2 eggs 1 cup sugar 1 cup almond nut meats chopped 1 Tspoon water 2 teaspoons baking powder and enough flour to work into balls the size of a marble. Let stand all night.  Bake slowly

  1 cup oleo 3/4 cup sugar 2.5 cup sifted flour 1 egg 1 tsp. vanilla 1 tsp almond 1/2 tsp baking powder Chocolate: 1 cup sugar 2 cup oleo 1 egg 2 T milk 2 sq. chocolate melted 1.75 cup flour vanilla Should look like moist fudge

Orange Drops 3/4 cup shortening 3.5 cups flour 1.5 cups sugar 1 teaspoon soda 3 eggs, well beaten 1 teaspoon baking powder 1/4 cup orange juice (strained) 1/4 teaspoon salt 1 cup buttermilk (or milk soured with 1 tablespoon vinegar) 1 tablespoon grated orange rind Cream together shortening, sugar and eggs.   Add orange juice and rind.   Sift flour with soda, baking powder and salt.   Add flour mixture alternatively with buttermilk, blending well with each addition.   Drop by teaspoonfuls on greased baking sheets.   Bake at 350 degrees about 12 minutes or until slightly brown around edges.  If desired, frost with icing of confectioners' sugar and orange juice or milk (if desired tint orange).   Makes 5 dozen.  

  Mincemeat Drops 2 cups sifted all-purpose flour 2 teasp. double-acting baking powder 1/2 teasp. salt 2 eggs 2/3 cup salad oil 2 teasp. rum extract 1 teasp. grated lemon rind 1/2 cup prepared mincemeat More prepared mincemeat Start heating over to 400° F.   Sift flour with baking soda and salt.   With fork, beat eggs well; blend in salad oil, run extract, lemon rind, and sugar, beating well.  Stir in 1/2 cup mincemeat, then flour mixture.   Drop level tablespoonfuls of dough, 2" apart, onto ungreased cookie sheets; stamp lightly with a flat-bottomed glass, covered with a damp cloth. In center of each, place a little mincemeat.  bake 8 to 10 min.; cool; frost thinly with Creamy Lemon Frosting, below.  Makes about 5 dozen. CREAMY LEMON FROSTING:  Follow directions for Creamy Frosting, page 126, but omit vanilla extract and add 1 teasp. grated lemon rind and 2 teasp. lemon juice. 

  From Viola Brandt 1 cup brown sugar 1 cup sorghum or (1/2 cup brown kara + 1/2 cup molasses) 1 cup shortening (lard or vegetable) 1  tsp. soda 1 tbsp freshly ground cardamom seed 1 tsp. powdered cloves 1/2 tsp salt 5.5 cups sifted flour 2 eggs slightly beaten Boil sugar, shortening, and sorghum for a few minutes.  Remove from heat.   When cooled a little add soda and stir until well blended.  When just warm add eggs and flour sifted with spices. Let dough stand at least overnight in refrigerator or cool place. May be frozen and kept any length of time. Roll and cut in desired shapes Bake @350° about 12 minutes. Good for Christmas trees - stars and all animal shaped cookies. 

  Chocolate Top Oatmeal Cookies      Frosting Cream Together:     1 cup margarine      1/2 cup brown sugar     1/2 cup sugar (white) 2 egg yolks - Beat in and add:      1 cup sifted flour      1 cup rolled oats Spread in 13 x 9 greased pan.  Cook in 350° oven about 1/2 hour. Frosting      Heat together:  1/8 cup water + 1 tbsp butter      Add:  1/4 tsp vanilla +  One 1oz. sq. chocolate      Beat in 1 cup powdered sugar.

Pecan Fingers Cream Together:     2 sticks Oleo     1/2 cup powdered sugar (packed) Add  gradually, 2 cups flour + 1/2 tsp. salt sifted together Add . 2 cups chopped pecans + 2 tsp. vanilla. Take 1 tbsp dough and roll it into a finger length cookies.   Cook on ungreased cookie sheet at 325° for 35 to 40 minutes. Remove from oven.  Roll in powdered sugar while hot.   

  Kookie Brittle! Preheat oven to 375° F.   Combine 1 cup margarine, 1.5 teaspoons vanilla, 1 teaspoon salt in bowl and blend well.  Gradually beat in 1 cup sugar.   Add 2 cups sifted flour and one 6-oz package (1 cup) Nestle's Semi-Sweet Chocolate Morsels; mix well.  Press evenly into ungreased 15" x 10" x 1" pan.   Sprinkle 1/2 cup finely-chopped nuts over top.   BAKE at: 375° F.  TIME: 25 mins.  Cool, then break into irregular pieces and drain on absorbent paper. Makes about 1.75lbs. Added note:  Bake at 350 degrees. 

  Meringue Cookies 2 egg whites 1/8 tsp.salt 1/8 tsp. cream of tarter 1 tsp vanilla Beat  above 'til soft peaks  Gradually add 3/4 cup sugar  Beat 'til forms stiff peaks.  Fold in pkg. Choc. Chips & 1/4 cup walnuts Drop by spoonful on plain brown paper on cooking sheet. 275° for 25 minutes. Turn off oven and leave in for 1 hr.  Makes 24 

  Oatmeal Drops 3/4 cup oleo 2.5 cup raw oatmeal 1/2 cup sifted flour 1 tsp. cinnamon 1/2 tsp, salt 1/2 tsp. baking soda 1 cup brown sugar 1 egg Heat oven to 375 degrees. Heat butter in skillet. Add oats, and stir constantly till oats are toast colored.  Remove from heat.  Add the egg and sugar, and mix well. Stir in flour, cinnamon, salt, and soda which have been sifted together. Drop by teaspoonfuls on ungreased sheet, and bake.  

  Coffee Cake BATTER 1/2 cup butter or margarine 1 cup sugar 2 eggs (one at a time) 2 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup sour cream (commercial) 1 teaspoon vanilla TOPPING 1/3 cup brown sugar, packed 1/2 cup white sugar 1 teaspoon cinnamon 1 cup chopped pecans METHOD Pour 1/2 of the batter in a 9  by 13 inch pan.  Pour 1/2 of topping on top.  Add the remaining natter and cover with topping. Bake at 350 degrees for 30 to 55 minutes. Check periodically. 

  Macaroons! Cook 3 minutes: 1.5 cups chopped dates 3/4 cup sugar 1.5 sticks oleo Add vanilla and 3 cups Rice Crispies.  Press into buttered 8 by 8 pan. Sprinkle chopped nuts over top. Do NOT bake. 

  Yum! Use 6 by 14 inch pan and put ingredients in layers.  DO NOT STIR. 1/4 lb. butter, melted 1 cup graham cracker crumbs 1 cup flaked coconut 1 (6 oz.) pkg. butterscotch chips  1 (6 oz.) pkg. chocolate chips 1 cup pecans, salted peanuts, mixed nuts or cashews 1 can sweetened condensed milk Carefully spoon condensed milk over top.  Bake 25 minutes in 325 degree oven.   Cut in small squares when cool. 

  Special K Cookies Heat over low heat until sugar melts: 1 cup sugar 1 cup Karo (corn syrup) 1 tsp. salt Add 1 cup creamy peanut butter Add 6 cups Kay cereal Pat into 9x12 pan. Frost with 1 package chocolate chips and 1 package butterscotch chips melted together.

  From 1925 3 eggs beaten till foamy 1/2 cup melted oleo 1/2 cup cocoa sifted with 3/4 cup flour and 1/2 t. baking powder 1 cup sugar 1 tsp. vanilla 1 cup nuts Bake in 300 degree oven.

  Recipe for the Day! Cream:      1 cup shortening      1 cup sugar Add:     1/2 cup molasses     2 eggs, well beaten Mix Well, shape into small loaf then wrap in waxed paper.  let chill over night, then slice thinly and bake in hot oven.  Recommended by Mrs. Worth Stewart of Stanley!

  Chinese New Year  Cookies! 1 package (6 ozs.) semi-sweet chocolate pieces 1 package (6 ozs.) caramel pieces 1 can or bag (3ozs.)  Chinese noodles (La Choy Chow Mein Noodles) 1 can (7.24ozs.) salted peanuts  Melt chocolate and caramel pieces  over hot water.  Mix in noodles and nuts.  Stir into melted mixture. Drop by teaspoonfuls onto waxed paper.  Chill.  Yield: About four dozen cookies. ** Feel free to substitute dark chocolate for the semi sweet, and butterscotch chips for the caramel.  Dark chocolate mint chips for a minty alternative! **

  Turtle Cookies...Snappy Sift together ...1.5 cups sifted flour                                 1/4 teaspoon soda                                 1/4 teaspoon salt Blend together 1/2 cup butter or margarine and                                  1/2 cup firmly packed brown sugar , creaming well. Add ...............   1 egg and                                   1 egg yolk ; beat well. (Reserve white .) Blend in ......... . 1/4 teaspoon vanilla                                    1/8 teaspoon ma...

  Yum! COMBINE: 1/2 cup salad oil                              2 sq. melted chocolate                              2 cups sugar ADD:      4 eggs, beating well after each egg.                  2 tsp. vanilla, 2.5 cups flour, 2 tsp baking powder.    Chill for several hours.  Roll in walnut sized balls. Then roll each ball in powdered sugar.  Bake 12 minutes at 375 degrees.   They will crack like ginger snaps and be chewy. 

  By Fran Estes Awfully Good! Zucchini Bread 1 cup vegetable oil. 1.5 cups sugar 3 eggs 2 cups grated zucchini 2 cups sifted flour 2 tsp vanilla 1/4 tsp baking powder 2 tsp soda 3 tsp cinnamon 1 tsp salt 1 cup raisins. 1 cups nuts Grease and flour 2 large bread pans.  Bake at 350° for 1 hour. 

  Irish Soda Bread 3 cups white flour 2/3 cup white sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1.5 cups dark raisins 2 eggs 1.75 cups buttermilk 2 tablespoons melted shortening or oil     Plump raisins in warm water while measuring other ingredients. Sift dry ingredients together. Beat eggs with fork in a pan or bowl; add buttermilk and shortening to them.     Add liquid to dry ingredients. Mix with mixer to form batter.      Add raisins.  Pour into greased 10.5" iron skillet and bake at 350 degrees (moderate oven) for 1 hour. 

  Two Orange Breads Orange Bread: Rind of 1 large orange, cut fine (yellow part only) 1 cup sugar Milk 3 teaspoons baking powder 1/4 teaspoon salt 2 cups sifted flour 1 egg, beaten.     Cover rind with water, add /2 cup of the sugar and simmer until rind is tender and translucent.  Pour liquid into measuring cup and add enough milk to make 1 cup.     Combine dry ingredients, including remaining 1/2 cup of sugar, in mixing bowl.  Add liquid and beaten egg.  Blend.  Bake in 9 by 5 inch loaf pan at 350 degrees about 45 minutes or until done. Let stand in pan 10 minutes, then turn out on rack to cool.  Store in refrigerator for easy slicing.  (Note: Recipe does not require shortening, but 1 tablespoon melted butter or margarine may be added, if desired.) Most delicious Orange Bread: 1/2 cup soft shortening, part butter. 1 cup sugar 2 eggs 2/3 cup sour milk 2 cups sifted flour 1 teaspoon soda 1/2 cup raisins Peel of 1 orange 1/2 cup chop...

  Dilly Casserole Bread 1 packet active dry yeast (or one cake compressed yeast) 1/4 cup warm water 1 cup creamed cottage cheese, heated to lukewarm 2 tablespoons sugar 1 tablespoon instant minced onion 1 tablespoon butter 2 tablespoons dill seed 1 teaspoon salt 1/4 teaspoon soda 1 unbeaten egg 2.25 to 2.5 cups flour Soften yeast in water.  Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and softened yeast.   Add flour to form a stiff dough, beating well after each addition.  Cover. Let rise in warm place (85 to 90 degrees F.) until light and doubled in size, 50 to 60 minutes. Stir down dough.  Turn into well-greased 8-inch round (1.5 or 2 qts.) casserole.  let rise in warm place until light, 30 to 40 minutes.  Bake at 350 degrees for 40 to 50 minutes until golden brown.  Brush with soft butter and sprinkle with salt. Makes 1 round loaf.  

  Cranberry Bread 2 cups sifted flour 1/2 teaspoon salt 1.5 teaspoons baking powder 1 cup sugar Add: 1 beaten egg 2 tablespoons butter, melted in 2 tablespoons hot water 1/2 cup orange juice Add: 1/2 cup nuts 1 cup whole cranberries (raw or uncooked) Grated rind of 1 orange Pour into greased loaf tin and bake at 325 degrees for 1 hour and 10 minutes.  Cool and wrap.  Place in refrigerator for over a day.   Slice thin and serve.

  Hush Puppies 1 cup white cornmeal 1/4 teaspoon soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons flour 1/3 cup finely minced onion 1/3 cup buttermilk 1 egg Lard or other fat for deep frying Put dry ingredients in small mixing bowl. Add onion and stir to coat.  Add buttermilk and egg and beat until well mixed.  Drop by tablespoonfuls into hot deep fat (365°F. on a frying thermometer). When golden brown on one side, turn and brown on other. Remove from fat with long-handled slotted spoon and drain on absorbent paper. Break one open to be sure it is done inside. Serve at once piping hot.  Good with corn-meal-coated fried fish.  Makes about 12. 

  Pumpkin Bread 3+1/3 cups sifted flour 2 teaspoons soda 1.5 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 3 cups sugar 1 cup oil 4 eggs 2/3 cup water 1 can pumpkin (No, 303 size) 1 cup chopped nuts 1 cup raisins Sift dry ingredients into mixing bowl. Make a well in dry ingredients;  add oil, eggs, water and pumpkin. Mix just until smooth.  Stir in nuts and raisins.  Divide batter into two 9x5-3 inch loaf pans, greased and floured. Bake at 350 degrees about 1 hour and 10 minutes, or until bread tests done.  Turn out on wire rack to cool. 

  Bran Muffins 1.5 cup sugar, 1/2 cup Crisco.   1 t salt. 1 cup Nabisco Bran,  1 cup boiling water.    Pour water over bran. 2.5 cup flour, 2.5t soda (level).  Sift together. 2 eggs beaten 2 cups Kellogg All Bran 1 cup buttermilk Bake 25 minutes in a 375° oven. Batter keeps for couple weeks in refrig.

  Date-Nut Bread 1.5 cup dates 1.5 cup water 1.5 cup sugar 2 T butter 1 tsp salt 1 egg 2.75 cup flour 1 tsp cream of tartar 1 tsp soda 1 cup nuts Pour water over dates.  Add sugar, butter and salt then let cool.  Add egg and rest of ingredients.  * No cooking info on the card *

  Zucchini Bread Mix together : 2 1/4 cups sugar 3 - 4 beaten eggs 1 cup salad oil 2 cups zucchini peeled and shredded ------------------------------------------- 1/4 tsp salt 3 cups flour 1 tsp cinnamon 1 tsp soda 1/4 tsp nutmeg 1/4 tsp baking powder cloves and ginger Back Side Mix with first mixture. Bake 1 hour in well greased and floured bundt pan at 350°. Cool to warm in pan.  Glaze optional.  May serve hot with butter or creamed cheese.

  Sweet Potato Muffins From the kitchen of Christiana's Tavern, Williamsburg VA. Makes 24 Muffins 1.25 cup sugar 1.25 cup cooked, mashed sweet potatoes, (fresh or canned) 1/2 cup butter, room temp. 2 large eggs, room temp. 1.5 cup flour 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1 cup milk 1/2 cup raisins 1/4 cup chopped nuts 2 T. sugar mixed with 1/4 tsp cinnamon Grease or use paper liners in 24 muffin cups.   Preheat oven to 400°f. Beat sugar, sweet potatoes & butter until smooth. Add eggs and blend well. Back Side Sift together flour, baking powder, spices & salt.  Add alternately with milk to sweet potato mixture, stirring just to blend.  Don't overmix. Fold in raisins & nuts.   Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture.   Bake 25 to 30 minutes or until muffins test done.   Serve warm.  Muffins may be frozen and reheated.

  Cheese Olive Tarts 2 cups finely grated sharp cheddar cheese 1.2 cup soft butter 1 cup sifted flour 1/4 teaspoon Tabasco 1/2 teaspoon salt  1 teaspoon paprika 36 small stuffed olives Method: Blend cheese with butter.  Stir in remaining ingredients except olives. Wrap 1 teaspoon of mixture around each olive, covering completely. Arrange on a baking sheet or flat pan and freeze firm. Repack in freezing bags or cartons. When ready to use spread out on a baking sheet and bake at 400 degrees for about 15 minutes.  Serve hot.