Candies

“Easy – Do” Chocolate Fudge

2/3 C. carnation milk

1 2/3 C. sugar

½ tsp. salt

16 broken marshmallows or 160 small marshmallows

1 ½ c. chocolate bits

½ C. broken nut meats

½ tsp. vanilla

Combine first three ingredients in saucepan and bring to boil over low heat. Boil five minutes, stirring continuously. Remove from heat. Add broken marshmallows, chocolate bits, nut meats and vanilla. Beat one or two minutes, or until marshmallows are melted. Pour into greased 9x9 pan, cut in squares. Top with broken nut meats.

Note: Have all ingredients ready to use. Recipe goes very fast.

Miscellaneous Desserts

Carrot Orange Bread

2 C. sifted flour

¾ C. sugar

1 ½ tsp. baking powder

½ tsp. soda

1 tsp. salt

2 T. salad oil

1 C. finely grated carrots

1 tsp. grated orange rind

1 egg

¾ C. orange juice

Into large mixing bowl sift flour, sugar, baking powder, soda and salt. Make a well in center of dry mixture and add other ingredients. Mix with a fork until just blended (do not beat). Spoon into a greased and floured 9x5x3” loaf pan and bake at 350º for 35 to 45 minutes.

Pecan Dream Bars

1 pkg. Pillsbury Yellow Cake Mix

½ C. oleo, melted

1 egg

1 C. chopped pecans

Filling:

2/3 C. reserved cake mix

½ C. firmly packed brown sugar

1 ½ C. dark Karo syrup

1 tsp. vanilla

3 eggs

Grease and flour 13x9 baking pan. Reserve 2/3 cup of cake mix. In large mixing bowl combine remaining cake mix, butter and 1 egg – mix until crumbly. Press into pan and bake at 350º for 15 to 20 minutes until light brown. Mix filling and pour over partially baked crust – sprinkle with pecans. Return to oven and bake 30-35 minutes until filling is set; cool; cut in bars.

Breads

Carrot Orange Bread

2 C. sifted flour

¾ C. sugar

1 ½ tsp. baking powder

½ tsp. soda

1 tsp. salt

2 T. salad oil

1 C. finely grated carrots

1 tsp. grated orange rind

1 egg

¾ C. orange juice

Into large mixing bowl sift flour, sugar, baking powder, soda and salt. Make a well in center of dry mixture and add other ingredients. Mix with a fork until just blended (do not beat). Spoon into a greased and floured 9x5x3” loaf pan and bake at 350º for 35 to 45 minutes.

Cakes

Magic Pumpkin Nut Cake

3 eggs

1 lb. can of pumpkin

¾ C. vegetable oil

½ C. water

Beat together and then add:

2 ½ C. flour

2 ¼ C. sugar

1 ½ tsp. baking soda

1 ¼ tsp. salt

¾ tsp. nutmeg

¾ tsp. cinnamon

1 C. yellow raisins

½ C. chopped walnuts

• Pour the batter into three buttered one-pound coffee cans and place in oven standing up. Bake at 350º for an hour and 15 minutes or until a straw from a witch’s broom, inserted in the cake, comes out clean.

Cool the cakes, turn them on their sides and frost with:

4 oz. cream cheese

3 T. butter

1 tsp. lemon juice or vanilla

½ box powdered sugar

Sprinkle with chopped nuts.

Syrup Cake

1 C. sugar

1 C. syrup

¾ C. cooking oil

2 ¾ C. flour

2 eggs

2 tsp. soda

1 C. warm water

Add spices. Mix sugar and syrup, add eggs and oil, then flour. Put soda into warm water and add to mixture. Bake in loaf pan about 30 minutes at 325º.

Cookies

Oatmeal Cookies

Cream:

1 C. Crisco

1 C. sugar

½ C. brown sugar

Add:

1 beaten egg

Sift:

1 ½ C. flour

1 tsp. baking soda

1 tsp. cinnamon

Add to sugar mix.

Now add:

1 ½ C. oatmeal

¾ C. fine chopped pecans

1 tsp. vanilla

Chill an hour (if possible)

Put spoon size balls on cookie sheet. Butter bottom of glass. Dip in sugar and flatten each piece. Bake 10 minutes at 350º.

Peanut Butter Cookies

1 C. sugar

1 C. brown sugar

1 C. shortening

2 beaten eggs

1 C. creamy peanut butter

1 scant tsp. soda

3 C. flour

Pinch of salt

1 tsp. vanilla

Cream sugars and shortening. Add beaten eggs and peanut butter. Mix well. Add flour into which soda and salt have been added. Mix well. Roll dough into balls. Place on a cookie sheet and flatten each ball with a fork. Bake at 350º until golden brown.

Butch’s Tea Cakes

1 C. shortening

2 C. sugar

2 eggs

4 C. flour

6 T. milk

1 tsp. vanilla

2 tsp. baking powder

Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly. Roll on lightly floured board to ¼“ thickness. Cut with floured cookie cutter. Bake on greased cookie sheet in 425º oven for 6 minutes.

Spicy Oatmeal Cookies

¾ C. chopped pecans

½ C. butter

1 ½ C. sugar

½ C. molasses

2 lg. eggs

1 tsp. vanilla

1 ¾ C. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

2 C. uncooked regular oatmeal

1 C. raisins

Parchment paper

• Preheat oven to 375º. Bake pecans in a single layer in a shallow pan 8 to 9 minutes or until toasted and fragrant, stirring halfway through. Let cool completely (about 30 minutes)
• Beat butter at medium speed with an electric mixer until cream; gradually add sugar and molasses, beating well. Add eggs and vanilla; beat well.
• Stir together flour and next 4 ingredients. Add to butter mixture; beat at low speed until well blended. Stir in oatmeal, raisins and pecans. (If desired, store dough in an airtight container in refrigerator up to 1 week.
• Drop cookie dough by heaping tablespoons 2 inches apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 375º for 9 to 10 minutes or until lightly browned. (Bake chilled dough 10 to 11 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire reacks, and cool completely (about 30 minutes).

Easiest-Ever Chocolate Chip Cookies

½ C. butter, softened

1 2/3 C. firmly packed light brown sugar

2 lg. eggs

1 tsp. vanilla

2 C. self-rising flour

1 (12 oz.) pkg. semisweet chocolate morsels

Parchment paper

• Preheat oven to 350º. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla; beat well. Add flour; beat at low speed until well blended. Stir in chocolate morsels. (If desired, store dough in an airtight container in refrigerator up to 1 week.)
• Drop cookie dough by heaping tablespoons 2” apart onto parchment paper-lined or lightly greased baking sheets.
• Bake at 350º for 11 to 12 minutes until lightly browned. (Bake chilled dough 12 to 13 minutes.) Cool on baking sheets on a wire rack 5 minutes; transfer to wire racks, and cool completely (about 30 minutes).

Pies

Crustless Coconut Pie

1 ¾ C. sugar

4 eggs, well beaten

½ C. flour

¾ tsp. baking powder

Pinch salt

1 C. flake coconut

½ stick margarine, melted

1 tsp. vanilla

2 C. milk

Mix well and pour into 9”, greased pie plates. Bake at 325º for 30 minutes.

German Chocolate Pie

3 eggs

1 C. sugar

2 rounded T. flour

1 stick margarine

1 German chocolate bar

1 C. chopped nuts

1 – 9” unbaked pie shell

Preheat oven to 350º. Melt margarine and German chocolate bar over low heat. Beat eggs, sugar and flour; add melted chocolate and margarine, mix well and stir in nuts. Pour into pie shell, bake 30-40 minutes. Cool thoroughly before cutting.

Zesty Lemon Pie

1 C. graham cracker crumbs

3 T. powdered sugar

3 T. butter, melted

6 egg yolks

2 (14 oz.) cans sweetened condensed milk

1 C. fresh lemon juice

1 C. whipping cream

2 T. powdered sugar

Garnishes: lemon slices, fresh mint leaves

• Preheat oven to 350º. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of 9” deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
• Whisk together eggs yolks, sweetened condensed milk and lemon juice. Pour into prepared crust.
• Bake at 350º for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.

Lemonade Pie

1 (12 oz.) can evaporated milk

2 (3.4 oz.) pkg. lemon instant pudding mix

1 T. lemon zest

2 (8 oz.) pkg. cream cheese, softened

½ tsp. vanilla

1 (12 oz..) can frozen lemonade concentrate, thawed

1 (9”) ready-made graham cracker pie crust

Thawed frozen whipped topping

Garnish: crushed lemon drop cookies

• Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
• Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped cream topping.

Soups

Special Soup

1 can chicken broth

1 can evaporated milk

½ avocado

Sprinkle garlic salt (opt.)

1 can cream of mushroom soup

1 envelope onion soup

Squeeze of lemon

To chicken broth add enough water to make 4 cups. Bring to a boil and add the onion soup. As it simmers add mushroom soup gradually, and stir in evaporated milk. While this simmers peel avocado, and chop up in a squeeze of lemon. Add garlic salt, if desired. At last minute, add avocado. Delicious with hush puppies.