Hello Dolly Squares

Well hello Dolly......
This is the last recipe of this category of the cakes, cookies and candy of 1968 Kansas City Kansan Silver Spoon Cookbook


Hello Dolly Squares
Mrs. H. L. Spencer

1 stick margarine
1 cup graham cracker crumbs
1 cup coconut
1/2 to 1 cup walnuts, chopped
 1 ( 6 oz) Package semi-sweet chocolate morsels
1 can sweetened condensed milk

Melt margarine in 9-inch square pan. Sprinkle graham cracker crumbs evenly over melted margarine. Sprinkle coconut and chocolate morsels over nutmeats. Pour condensed milk over all. Do not stir. Bake 25 minutes at 350 degrees. Let cool completely before cutting into squares.

Julie`s Easy -Cheap Frosting

Here is a recipe for that cake that was posted earlier...

Julie`s Easy-Cheap Frosting

1/2 cup milk
2 Tablespoon flour1/2 cup sugar
1/2 cup vegetable shortening
1 1/2 teaspoon flavoring ( more if desired)

Add milk to flour and mix until smooth. cook over medium heat until thickened. While it cools , cream shortening with sugar thoroughly . Ad cooled flour mixture to sugar mixture and beat on high speed of electric mixer for 5 minutes. Add flavoring of your choice.

Busy Day Cake

As a mom here doesn't have busy days....

Busy Day Cake
Mrs. Katherine Kerr

1 2/3 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 teaspoon baking powder
1/3 cup shortening
2/3 cup milk
1 egg, unbeaten
1 teaspoon vanilla

Sift dry ingredients; add rest of ingredients and beat at medium speed of electric mixer for 2 minutes. Pour into medium size greased and floured pan. Bake 25 to 30 minutes at 350 degrees. For chocolate cake, add 2 squares melted chocolate.

Orange Cake

Here goes a another recipe for cake.......

Orange Cake
Mrs. J. S. Yankovich

1 package orange gelatin
1 package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup water

Combine all ingredients and beat until smooth. Pour into greased and floured 9 x 13 x 2-inch pan. Bake 30 to 40 minutes at 350 degrees ( lemon or pineapple gelatin may be used instead of orange. )

Glaze

2 cups confectioners sugar
1/2 cup lemon juice

Beat sugar and juice until smooth and pour over hot cake.

Overnight cookies

I have decided to have two recipes for each day...the second recipe will be dessert...who doesn`t like dessert.....

Overnight Cookies
Mrs. L. C. McClallan

1 cup butter
2 cups sugar
2 egg, well beaten
1 teaspoon soda
1 teaspoon cream of tartar
1 cup nutmeats
4 cups flour

Combine ingredients and shape into roll. place in refrigerator overnight. Slice and bake in hot oven.

Pineapple-Orange Cream Cake

Oh, cake.........

Pineapple-Orange Cream Cake
Mrs. Virginia Slack

1 ( 1 pound 4 oz) can crushed pineapple, undrained
1 package vanilla pudding mix
1 pint heavy cream
1/2 cup maraschino cherries, chopped
1 pint cream or 2 packages dessert whipped topping , whipped
1 orange chiffon cake

Combine pineapple and vanilla pudding mix and cook over medium heat, stirring constantly until very thick./ Cool and chill. split cake in 3 layers. Whip cream and fold into pineapple mixture. Add cherries and spread generously between layers and on top of cake. refrigerate until ready to serve.

Chad Stuart`s Lemon-Orange Cake

Lemon and orange cake, hmmmmmm.......

Chad Stuart`s Lemon -Orange cake
Mrs. Charles Devolt

1 package yellow Cake mix
1 package orange gelatin
3/4 cup water
3/4 cup vegetable oil
4 eggs

Disregard all package directions. Combine all ingredients and mix together until smooth. Bake 30-35 minutes at 350 degrees. when cake is done and before it cools, poke holes in top with poultry nail. saturate cake with lemon sauce.

Lemon Sauce

2 cups confectioners sugar
juice of 2 lemons

blend sugar and lemon juice and spread on cake. the mixture will penetrate cake and form a glaze.

Coconut Swirls

Coconut Swirls
Mrs. Robert Spalding

2 Tablespoon butter or margarine
3 Tablespoon water
1 teaspoon vanilla
2 cups confectioners sugar, sifted
1/2 cup instant milk, dry
3 cups coconut
1 ( 6 oz) package semi-sweet chocolate morsels

Melt margarine or butter and add water and vanilla. Mix confectioners sugar and instant milk and add to butter mixture about 1/2 cup at a time, mixing well after each addition. Stir in coconut. Drop by teaspoonful's onto waxed paper. Let stand until firm, about 10 minutes. Melt chocolate morsels over hot, not boiling water. Swirl about 1 teaspoon of melted chocolate on top of each coconut drop, then chill. makes 36.

Brownie Cup cakes

These would be good to make....

Brownie Cup Cakes
Mrs. Marvin Custer

4 squares semi-sweet chocolate
2 stick margarine
1 1/2 cups broken pecans
1 3/4 cup sugar
1 cup unsifted flour
4 large eggs
1 teaspoon vanilla

Melt chocolate and butter and add pecans until coated. Mix sugar, flour and eggs until blended, but do not beat. Add pecan mixture, but do not beat. Add vanilla. Pour in paper cups in muffin tins, filling cups completely. Bake 35 minutes at 325 degrees. cool 10 minutes. Make 14 to 16.

Applesauce Cookies

Ohh applesauce......

applesauce cookies
Mrs. John Billaci

3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/2 cup applesauce
2 1/4 cup sifted flour
1/2 teaspoon soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1 cup raisins
1/2 cup nutmeats

Cream shortening, sugar and egg. Add applesauce and blend in flour, slat and spices. Add raisins and nutmeats and drop by teaspoon on greased cookie sheet. Bake 10 to 12 minutes at 375 degrees.

Chocolate cherries

We can enjoy these year round, I think......

Chocolate Cherries
Mrs. Marvin Custer

1 pound butter
1 can sweetened condensed milk
1 1/2 cups confectioners sugar
3 cups pecans, chopped
2 cup coconut
1/2 cup red candied cherries
1/2 cup green candied cherries
1 bar paraffin
1 bar German Chocolate
1 ( 6oz) package chocolate chips

Melt butter and add condensed milk, then sugar and stir well. Add pecans, coconut and cherries. Chill 3 hours or overnight. Roll in balls the size of walnuts and chill again. Melt paraffin, chocolate and chocolate chips. Dip candy in mixture and chill. makes approximately 154 pieces.

Date Roll Candy

Here is the dessert for the week...I know it really isn`t candy making time of the year....but really cant you make candy any time of the year!

Date Roll Candy
Patricia Miller

1 1/2 cup brown sugar
1 1/2 cup white sugar
1 cup milk
1 Tablespoon butter
1 small box of dates
1 cup nutmeats

Mix sugars, milk, and butter and boil slowly to soft ball stage in cold water. Take off heat and beat until stiff and creamy. Add dates and nutmeats and pour into wet towel and roll.

Cocoa Divinity Cake

Here is another cake recipe from the cake cookies candy category from 1968!

Cocoa Divinity Cake
Mrs. Katherine Kerr

2 cups minus 2 Tablespoon cake flour
1 1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon salt
1/4 teaspoon red food coloring
6 Tablespoon cocoa
2/3 cup vegetable shortening
1 cup sour or buttermilk
2 large eggs

Sift dry ingredients and add shortening and milk . Beat at medium speed of electric mixer for 2 minutes. Add eggs and food coloring and beat 2 minutes more. Pour into 8-inch greased and floured pans and bake at 350 degrees for 25 to 30 minutes.

Minute Fudge Frosting

1/2 cup cocoa
1/4 cup milk
4 Tablespoon butter or margarine
1 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt

combine all ingredients , except vanilla, in saucepan and melt slowly over low hear, stirring gently from bottom, until it comes to a boil. Boil 1 minutes, exactly. Remove from heat and beat immediately until it begins to thicken. Add vanilla and spread on cake.

Dump Cake

Here is another recipe for Dump cake...I so love to make these and it is sooo easy....

Dump Cake
Mrs. Charles Davolt

1 large can crushed pineapple
1 can cherry pie filing
1 yellow cake mix ( 2-layer size)
1/2 cup nutmeats, chopped
1 or 2 stick butter or margarine ( depending on desired richness)

Grease a 9 x 13-inch pan. " Dump in undrained crushed pineapple and spread to fill corners. Then dump in cherry pie filling and spread. Next dump in unmixed cake mix, sprinkling it over around to cover the fruit. sprinkle the nutmeats over the mix and cut butter or margarine in patties and put them over top. Bake 50 to 60 minutes at 350 degrees or until light brown. ( do not stir cake at anytime)

Flaky Date Moons

Flaky Date Moons
Mrs. Charles Brown

1/2 cup butter
 1 ( 3 oz) package cream cheese
1 cup flour, sifted
1/4 teaspoon salt
1/4 cup coconut
1/4 cup sugar
1 cup pitted dates , chopped
1/4 cup water
1 teaspoon grated orange rind
1/2 cup chopped walnuts
1/2 cup powdered sugar

Blend softened butter with cream cheese. Beat in electric mixer until light. work in flour and salt with fork until smooth. Roll in waxed paper and chill

FILLING

Combine dates , sugar, and water in small sauce pan. Stir over medium heat 3 to 5 minutes until thick. Add orange rind , nutmeats and coconut. Cool.
Divide dough in half and roll then on floured board. Cut in 2 1/2 -inch rounds. Place teaspoonful of filling on each round. Fold over and crimp edges together with fork. Prick tops. Bake 15 minutes at 375 degrees. Sprinkle with powdered sugar.

Marshmallow Date Roll

Here is the second dessert recipe for the day.....

Marshmallow Date Roll
Mrs. Charles A. Spalding , JR.

2 cup dates, chopped
1/2 pound graham cracker, rolled fine
1/2 pound marshmallow, cut in pieces
1 cup whipping cream, whipped
1 teaspoon vanilla
1/4 cup maraschino cherries, chopped
1/2 cup walnuts, chopped

Fold in vanilla, marshmallow, nutmeats and dates into whipped cream. Reserve 3/4 cup graham cracker crumbs. Fold in remaining into mixture. Shape into a roll. Coat with reserves crumbs. Wrap in waxed paper. Chill several hours. Cut into slices.

Apricot Bars

Double dessert day.....yay!...........

Apricot Bars
Mrs. Joseph Fabac

1/2 cup brown sugar
1 1/4 cup flour, sifted
1 1/2 cup quick cooking oatmeal
1 teaspoon baking powder
3/4 cup butter or margarine
1 1/2 cups apricot jam

combine brown sugar, flour, oatmeal and baking powder. Cut in butter or margarine until mixture is crumbly. Line a 13 x 9 x 2-inch pan with 2/3 mixture. Spread on apricot jam. Cover with remaining crumb mixture. Bake 35 minutes at 325 degrees or until brown . cut into bars.

Kracky Bars

Kracky Bars
Mary Frances Spalding

1 3/4 cup four, sifted
1 teaspoon salt
1 teaspoon soda
3/4 cup shortening
1 cup sugar
2 eggs, well beaten
1/3 cup milk
1 teaspoon vanilla
1 oz chocolate, melted
3/4 cup walnuts, chopped
18 graham crackers
3/4 cup semi-sweet chocolate morsels

Cream shortening and sugar. Add eggs. Combine milk and vanilla. sift flour, salt and soda. Add to creamed mixture alternately with milk and vanilla. Place one third of batter in a bowl. Add chocolate and nutmeats.

Spread this batter in 2 well greased 8 x 8x 2-inch pans. Arrange graham crackers over batter. Add semi-sweet chocolate pieces to remaining 2/3 of batter. Drop by spoonful over graham crackers and spread to cover. Bake 20 to 258 minutes at 375 degrees. Cool and cut into bars.

Brownie Delights

I love Brownies.................

Brownie Delights
Mrs. Joseph Fabac

1/4 cup margarine
1 cup sugar
pinch of salt
1/2 teaspoon vanilla
2eggs, beaten
1/4 cup cocoa
1/4 cup milk
3/4 cup flour
1/4 cup nutmeats
miniature marshmallows

Cream margarine , sugar, salt and vanilla. Add remaining ingredients, except marshmallows. Spread in buttered square pan. Bake 25 minutes at 350 degrees. Top with marshmallows to cover, then return to oven for a few minutes or until soft. Frost when cool.

FROSTING

1/4 cup margarine
3/4 cup confectioners sugar
1 Tablespoon cocoa
1/2 teaspoon vanilla
1 Tablespoon milk

Beat margarine until fluffy. Add sugar, cocoa, vanilla and milk. Beat until fluffy. Spread on brownies. Cut into squares.

Never Fail Chocolate Cake

Here is another week of dessert recipes plus the other recipes.

Never Fail Chocolate Cake
Pauline John son

2/3 cup margarine
2 cups sugar
2 eggs
2 1/2 cup flour
1/2 cup cocoa
1/2 teaspoon salt
1 cup buttermilk
2 teaspoon soda
1 cup boiling water
2 teaspoon vanilla

Cream margarine and sugar, then add eggs and vanilla. Combine buttermilk and soda. Sift dry ingredients and add alternately with buttermilk and soda. Add boiling water and bake in loaf pan 25 minutes at 350 degrees. when cool frost with your favorite chocolate icing.