Cookie Jar Favorite

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

Cookie Jar Favorite
Mrs. Irene Brown

2 1/2 cup flour
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon cloves
1 teaspoon salt
1 cup raisins
1/2 cup nutmeats, chopped
1/2 cup shortening
1 cup sugar
1 egg
1 1/4 cup unsweetened applesauce

Sift flour and measure. Sift with soda, spices and salt. Add raisins and nutmeats. Cream shortening and add suygar gradually. Beat until light and fluffy. Add eggs and beat thoroughly. Add dry ingredients, alternately with applesauce. Drop by Tablespoon onto cookie sheet. Bake 12 to 15 minutes at 400 degrees. Makes 50 medium cookies

Mocha Walnut Torte

Today like every Thursday..a dessert recipe....today 2 out of the cake, cookies or candy section of the 1968 Kansan`s Silver Spoon Cookbook.

Mocha Walnut Torte
Mrs. Virginia Stark

1 ( 16 oz) package brownie mix
2 eggs
1/4 cup water
1/2 cup California Walnuts. coarsely chopped ( black walnuts would be good)
2 cups whipping cream
1/2 cup brown sugar, firmly packed
2 teaspoon instant coffee

Follow cake method for brownies on package, stirring eggs and water into mix, then adding walnuts. Spoon into 2 greased 9-inch layer cake pans. Bake 20 minutes at 350 degrees. Turn out on racks to cool. Whip cream until it begins to thicken. Gradually add brown sugar and instant coffee. Spread between layers of torte and swirl over top and sides. Dot with walnut halves. Chill overnight before serving. Cut in small pieces to serve.

Carrot Cookies

Here is a way to sneak those carrots in your kiddos.

Carrot Cookies
Mrs. Mary F. Martin

1 cup shortening
3/4 cup sugar
1 egg, beaten
1 cup mashed carrots, cooked
2 cups flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt

Cream shortening and sugar. Add egg and carrots. Sift flour, baking powder and salt. Add dry ingredients to sugar mixture. Drop by spoon on greased baking sheet. Bake 15 minutes at 350 degrees.

Icing

confectioners sugar
orange juice

Combine to make thin icing. Frost cookies while still warm.

Chcolate mint Truffles

Here is a dessert you must try, Sorry I didn`t get a picture , but made these for the chocolate fix for the superbowl this past weekend By the way this recipe came from Nestle`s very best baking cookbook Chcolate Mint Truffles 1 3/4 cups ( 11.5 oz) package Nestles Toll house milk chocolate morsels 1 cup ( 6 oz) Nestle toll house semi-sweet chocolate morsels 3/4 cup heavy whipping cream 1 Tablespoon peppermint extract 1 1/2 cups finely chopped walnuts Line a baking sheet with waxed paper. Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil; pour over morsels, Let stand 1 minutes; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. ( do not overmix or truffles will be grainy) Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate 10 to 15 minutes. shape into balls; roll in nuts. Store in airtight container in refrigerator.

Oatmeal Cake

Here is a oatmeal cake recipe.

Oatmeal Cake
Mrs. John Merritt

1 stick margarine
1 1/2 cup boiling water
1 cup quick cooking oatmeal
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 cup flour
1teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1 cup raisins
1/2 cup nutmeats
1 teaspoon soda

Cut margarine in small pieces in large mixing bowl. Add boiling water and oatmeal. Let stand for 20 minutes. Add brown sugar, white sugar and 2 unbeaten eggs. Mix well and pour into cake pan. Bake 30 minutes at 350 degrees. Ice with broiled frosting.

Broiled Frosting

5 Tablespoons brown sugar, heaping
2 Tablespoons sweet cream or milk
1/2 cup nutmeats
3 Tablespoons butter
1/2 cup coconut
1 teaspoon vanilla

Melt butter, then add other ingredients. Spread on warm cake and put in oven or broiler annd brown.

Buttermilk Candy

Here is a recipe sure to please, and a candy recipe at that, get ready for that candy making time.

Buttermilk candy
Mrs. Mary Hailstorm

2 1/2 cups sugar
1 cup buttermilk
1/2 cup butter
2 Tablespoons light corn syrup
1 scant teaspoon soda
1 teaspoon vanilla
1 cup nutmeats

Combine all ingredients except vanilla and nutmeats in large pan. Bring to a boil and cook until soft ball stage. Remove from heat anbd add vanilla and nutmeats. Beat until firm. Pour into buttered 8 x 8 -inch square pan. Cut into squares when cool.

Apple Dessert

Apples are in season , and here is a recipe for those apples. This recipe comes from The Kansas City Kansan Silver Spoon Cookbook--it got first place in the 1961 and it was in the book of that year as well as the the one in 1971 for the past winners of the last decade.


Apple Dessert
Mrs. e. Brownrigg

2 cups sugar, 1 white and 1 brown
1 cup shortening, ( when I made this I used margarine)
2 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts
4 cups diced apples

Cream sugar and shortening. Add eggs and beat. sift flour , baking powder, soda, cinnamon and nutmeg. Mix with apples and nuts. Mixture will be rather firm, but apples will provide juice while baking. Batter is thick ,so it will have to spread into baking pan with a spoon. Bake in a 350 degrees oven for 30 minutesa. Serve with whipped cream or ice cream.

Almond Marble Bread

First off, HAPPY NEW YEAR. Since I haven`t been on here with yummy recipes, thought I would give one on a Sunday, what`s better then bread recipe.

Almond Marble Bread
Mrs. C. R. Mallinson

3/4 cup milk
1/2 cup butter or margarine
1/2 teaspoon salt
1/2 cup sugar
2 packages yeast
1/4 cup water ,warm
1 egg
4 cups flour
1 12-oz can almond pastry filling
1/3 cup chocolate flavored instant drink mix powder

Scald milk and add butter, salt and sugar. Stir until butter is melted. Dissolve yeast in warm water. When milk mixture is cooled to lukewarm, add yeast , then egg. Gradually add flour and beat until dough is formed. Cover and let rise in warm place until double in bulk, about 1 hour. Prepare bread board or tables for rolling out dough by first dampening then placing a piece of wax paper over board. Place half of instant drink mix powder on waxed paper. Roll out half the dough, kneading in the chocolate powder. Roll out to an 8 x 10-inch piece. Spread half with the pastry filling. Roll up like a jelly roll. Place in a well-greased loaf pan, 5 x 9-inches. Repeat with other half of dough. Cover and laet stand 30 minutes. Bake 30 minutes at 350 degrees. Remove to cooling rack. When cool, glaze.

GLAZE

1/4 cup chocolate flavored drink mix
1/2 cup confectioners sugar
1/4 teaspoon almond extract
2 Tablespoons milk

Blend together and spread over bread.

Turkey dinner...chocolate pie

Chocolate pie is always a staple here on the farm, I do kinda of cheat alittle , it`s not all homemade. My oldest daughter always request this pie for Thanksgiving and for Christmas.
This is how I make mine:

One pie crust, baked
1 package of instant chocolate pudding mix.

Just follow the directions on the box of the instant pudding mix to make a pie , pour into baked pie shell and let set, then serve with a dollop of whipped topping.

That is is , just as simple as can be and easy to make.

Quick Cherry Cobbler

I know this recipe is a repeat from 1967, but it is in the Convinience foods section. It is good. So here it goes again.....

Quick Cherry Cobbler
Mrs. Bernice Collins

1 1-pound 6-oz can cherry pie filling
1 1-pound 3-oz package white cake mix
1/2 cup butter or margarine, cut into thin slices

Pour cherry pie filling into 9 x 9-inch baking pan and spread evenly. Sprinkle dry cake mix evenly over filling. Cover dry cake mix with butter slices. Bake 1 hour at 350 degrees. Serve with ice cream.

Hello Dollies

This is so good and rich.

Hello Dollies
Mrs. Cahrles P. Becker 111

1 cup graham cracker crumbs
1/2 stick margarine
1 can angel flake coconut
1 large ( 12-oz ) package chocolate chips
1 cup pecans
1 can sweetened condensed milk

Melt margarine in 9 x 12-inch pan in oven. Sprinkle with crumbs. Add chocolate chips, then coconut, then pecans in layers. Cover with sweetened condensed milk. Bake 25 to 30 minutes at 350 degrees. Do not over bake

Quick Fruit Cobbler

Ok I know this recipe is probably a repeat ,but it is again posted in the convinence foods section on 1967 Kansan`s Silver Spoon Cookbook.
So here it goes again.

Quick Fruit Cobbler
Mrs. Ralph Bogard

1 No. 3 1/2 can fruit pie filling
1/2 box white or yellow cake mix
1 stick margarine

Pour pie filling into deep pie plate. Sprinkle cake mix over fruit and top with thin slices of margarine. Bake at 350 degrees until top is golden brown.

Fudge Ripple Cup Cake

I did not try this as I could not find one ingredient. Did you know their is no dry frosting mix anymore in the stores, at least not here. I sooo wanted to try this one.

Fudge Ripple Cup cakes
Mr. Bill Smith

1 package yellow cake mix ( 1 pound 3-oz size)
1 1/2 cup water
2 eggs
1 package butter cream fudge frosting ( 12 1/4-oz size)
3 Tablespoon butter or margarine
3 Tablespoons lukewarm water

Combine cake mix, water and eggs. Prepare according to package directions. Spoon batter into cupcake liners, filling each liner 1/4 full with batter. Measure cup of dry frosting mix. Sprinkle over batter in each cup. Pour in remaining batter, filling each cup slightly more then 1/2 full. Bake 20 minutes at 350 degrees . Add butter and water to remaining frosting mix. Blend until smooth and creamy. Frost cooled cup cakes. Makes 30 to 36 cup cakes.

Cherry Kuchen

This is very good and from 1967 Kansan`s Silver Spoon Cookbook.

Cherry Kuchen
Mrs. Sondra Rader

1 package dry white cake mix
1/4 pound butter or margarine ( I added 1 1/2 stick)
1 1-pound can cherry pie filling
1 carton ( 1 pint) dairy sour cream
1/4 cup sugar
1 egg, beaten

Crumble dry cake mix and butter together until mixture looks like coarse corn meal. Pat mixture onto greased 13 x 9 x 2-inch pan. Bake 15 minutes at 350 degrees. Cool. Spread pie filling over cake. Mix sour cream, sugar and beaten egg together and mix well. Spread over cherry filling. Bake 30 minutes at 350 degrees. Serves 12.

Angel Food Refrigerator Dessert

This recipe is good and simple to make.

Angel Food Cake Refrigerator dessert
Mrs. Sondra Rater

1 small angel food cake
2 packages lemon gelatin
1 No. 2 Can crushed pineappe
1 pint whipping cream or 2 packages whipped dessert topping

Drain juice from pineapple and add enogh water to make 3 cups. Bring to a boil and dissolve gelatin in it. Let set until thickened. Whip it and fold in pineappple. Whip cream or topping and fold in gelatin mixture. Break cake into bite-size pieces and place half in mold or 9 x 12-inch pan. Pour half gelatin over cake. Add remaining cake and gelatin in layers. Chill overnight.

Dream Dessert

What can I say about this dessert ,but yummy, and easy to fix as well.

Dream Dessert
Bonnie Danley

1 package whipped dessert topping
1 can fruit cocktail

Whip dessert topping as directed on package. Drain juice from cocktail. Mix fruit into creamed mixture. Keep cool until ready to serve.


I added mini marshmallows to this, could add other fruit as well.

No-Bake Fruit Pie

This recipe comes from 1967 Kansan`s Silver Spoon Cookbook.

No-Bake Fruit Pie
Mrs. Rose Humphrey

10 to 12 ginger snaps or other plain cookies ( I used Vanilla Wafers)
1/4 cup margarine, melted
1 box coconut pudding mix
1 can tropical fruit salad
dessert topping or ice cream ( I used Dessert topping)

Blend cookies in blender to make an 8-inch pie crust. Add melted butter or margarine and spread on pie plate. Cook pudding as directed. Add fruit salad to pudiing and pour into crust. Serve with desssert topping or ice cream.


This is very good.

Cherry Cream pie

This is the award winner in the convinince food section. A total of 57 recipes.Various recipes from different areas of the meal in this section.

Cherry Cream Pie
Mrs. Myra Williams

1 baked pie shell
1 can (1 pound ) pitted sour red cherries
2 small packages cream cheese, softened
2 Tablespoons flour
1/2 sugar
1 package lemon pie filling

Cokk lemon pie filling according to package directions, cool. Drain cherries. Add sugar to cherry juice and cook until sugar dissolves. Add flour and cook over low heat until mixture becomes very thick. Be carefull not to burn. Mix thickened liquid with cherries. Mix cooled lemon filling with cream cheese. Fill shell with cream cheese and lemon mixture. Build up slightly around edge. Put cherries on top evenly to build up edge. Chill.



This is very, very good. I would suggest using cherry pie filling instead of sour cherries, unless you like tart cherries.

Glazed Strawberry Pie

This is the award winner in dessert section. A total of 136 recipes. I do beleive this should be award winner. 1967

Glazed starawberry pie
Mrs. Joseph w. Ruzick

1 1/2 quarts starwberries
1/2 cup water
1 cup sugar
2 1/2 Tablespoons cornstarch
1 Tablespoon butter
red food coloring
1 baked 9-inch pie shell

Wash, drain and hull strawberries. Place 1 quart of berries in pastry shell. Crush 1/2 quart of berries and combine with water, sugar and cornstarch. Boil 2 minutes or until clear. Add enough butter and enough coloring to give a bright color. Strain. Spoon strawberry glaze over berries, making sure all berries are covered. Cool. Before serving cover with whipped cream.



Hint: if using large berries, I would slice them.