Honey Fudge Cake

Measure into Sifter:

Mix into small bowl:

2 c. Sifted Cake Flour

1 1/4 c. Honey

1 1/2 tsp. Baking Soda

2/3 c. Water

1 tsp. Salt

1 tsp. Vanilla

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Have Ready:

Measure into mixing bowl:

2 Eggs,~ unbeaten

1/2 c. Shortening

2 1/2 squares Unsweetened Chocolate

(melted)

Use Mixer on Shortening, at low speed,

just to soften.

Sift dry ingredients, and add 1/2 c. of the Water,

& the 2 unbeaten Eggs.

Mix until all the Flour is dampened;

then beat for another minute.

Add remaining Water, & melted Chocolate.

Blend, then beat 2 minutes longer.

NOTE: - Batter will be thin.

Count only actual beating time. Scrape sides of bowl often.

Bake 30 to 40 minutes.

Coffee Cake with filling

Cake:

1/4 c. Shortening

1/4 c. Sugar

1 Egg ~ beaten

1 1/2 c. Flour

3 tsp. Baking Powder

1/4 tsp. Salt

1/2 c. Milk

1/2 tsp. Vanilla

Cream Shortening and Sugar.

Add Egg and beat well.

Sift in Flour, Baking Powder, & Salt.

Add the Milk, & Vanilla, and mix together well.

Filling:

2 Tbsp. Butter

1/2 c. Brown Sugar

2 Tbsp. Flour

2 tsp. Cinnamon

1/2 c. Nut Meats

Pour only 1/2 of the Batter into an 8 inch pan.

Cover with only 1/2 of the Filling.

Add the remaining 1/2 of Batter...

then t0p it off by spreading on the remaining 1/2 of Filling.

Bake for 25 minutes in moderate oven.

PINWHEEL BREAD

White and Dark doughs are

rolled into one loaf

for this impressive homemade bread.

2 pkg. Active Dry Yeast

2 c. warm Water

2 c. Milk

1/2 c. Sugar

1/2 c. Shortening

2 Tbsp. Salt

8 1/2 c. Flour

1/4 c. Molasses

4 1/4 c. Whole Wheat Four

Use large mixing bowl.

Dissolve Yeast in warm Water.

In fairly large sauce pan, heat together....

Milk, Sugar, Shortening, and Salt;

just until warm, stirring constantly,

until Shortening nearly melts.

Combine the dissolved Yeast & this mixture

in large mixing bowl.

Stir in 4 c. of White Flour;

beat until smooth.

Cover and let rise in a warm place for about 1 hour.

Put about 1/2 of the batter into another mixing bowl.

To 1/2 of the Batter, stir in enough of the

remaining White Flour to make a moderately stiff dough.

knead for about 8 minutes, or until smooth.

Place in greased bowl, turning once to grease surface.

Cover, and set aside.

To the other 1/2 of Batter...

stir in Molasses until well blended.

Add enough Whole Wheat Flour to make

a moderately stiff dough.

Knead for about 8 minutes, or until smooth.

Place in greased bowl, turning once to grease surface.

Cover.

Let both doughs rise 50 to 60 minutes, or

until double it's size.

Punch Doughs down, & let rest 10 minutes.

Divide each Dough in 1/3.

On lightly floured surface, roll out each division of Dough

to a 12 X 8 inch size.

Place 1 dark portion of dough on top of one light portion.

Roll up tightly into a loaf, beginning at short side.

Place Loaf in a greased 9 X 5 X 3 inch bread pan.

Do the same with other Dough to make 3 Loaves.

Cover; let rise 50 to 60 minutes, or

nearly double in size.

Bake in oven at 375 for 30 to 35 minutes.

Cover with foil after 20 minutes to prevent

top of Loaf from over browning.

Spread Butter over top of Loaf, immediately

after removing from oven.

Chocolate Revel Bars

By:

Billie Johnson

1 c. Butter ~ or Margarine

2 c. Brown Sugar

2 Eggs

2 tsp. Vanilla

2 1/2 c. sifted Flour

1 tsp. Baking Soda

1 tsp. Salt

3 c. Quick cooking Oatmeal

Cream Butter & Sugar until fluffy.

Mix in Eggs & Vanilla.

Sift together....

Flour, Soda, & Salt.

Stir Oatmeal in Flour mixture.

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Chocolate Filling

12 oz. pkg. Chocolate Chips

15 oz. can Sweetened Condensed Milk

2 Tbsp. Butter ~ or Margarine

1/2 tsp. Salt

1 c. chopped Walnuts

2 tsp. Vanilla

Mix the Chocolate pieces, Condensed Milk, Butter, & Salt

together in the top of a double boiler , & melt.

When smooth, add the Nuts, & Vanilla.

Spread 2/3 of the Oatmeal mixture in a 9 X 13 inch pan,

and cover with the Chocolate mixture.

Dot with remaining Oatmeal mixture.

Bake at 350 for 25 to 30 minutes.

Chocolate Oatmeal Bars

By:

Billie Johnson

1 c. Flour

1/2 tsp. Cinnamon

1 c. Butter, & Margarine, ~ softened ~ ( 2 sticks)

1/2 c. Sugar

1/2 c. Brown Sugar ~ packed

1 1/2 tsp. Vanilla

1 Egg

1 1/4 c. Oatmeal

1 pkg. Milk Chocolate Chips ~ (11 1/2 oz.)

3/4 c. Walnuts ~ finely chopped

Combine Flour, & Cinnamon.

Beat Butter, Sugar, Brown Sugar, & Vanilla together

in large bowl until creamy.

Beat in the Egg, & gradually the Flour mixture.

Stir in Oats, & only 3/4 c. Chocolate chips...

& only 1/2 c. of the Nuts.

Spread evenly, in a lightly greased 9 X 13 inch pan.

Bake at 350 for 22 to 28 minutes, or until centre is set.

Take out of oven and immediately sprinkle on the remaining Chips.

Let stand for about 5 minutes, or until Chips shine.

Spread morsels, and sprinkle with remaining Nuts.

Let cool, and cut into bars.

Chocolate Marshmallow ~ candy - cookie ~ Bars

By:

Billie Johnson

1 c. Peanut Butter

6 oz. pkg. Butterscotch Chips

6 oz. pkg. Chocolate Chips

1 stick Margarine

10 1/2 oz. Little Marshmallows

1 tsp. Vanilla

Melt Chips & Milk in a double boiler.

Add the Peanut Butter, & Vanilla.

Let cool some.

Mix in the Marshmallows, & put it all in a 9 X 13 inch pan.

Let cool completely.

Cut.

Chewy Picnic Bars

?Heaths?

1 c. Flour

1/2 c. Brown Sugar ~ packed

1/2 c. Butter

2 Eggs

1 c. packed Brown Sugar ~ (more)

1 tsp. Vanilla

1 Tbsp. Flour ~ (more)

1/2 tsp. Baking Powder

1/4 tsp. Salt

1 c. chopped Walnuts or Pecans

1 c. Shredded Coconut

1/2 c. chopped Dates

Mix the Flour and Brown Sugar. Cut in Butter, as you would pastry.

Press firmly into slightly greased 9 X 13 inch pan.

Bake 12 minutes at 350

Let cool for about 5 minutes.

Beat Eggs & 1 c. Brown Sugar ~ adding only a few Tbsp. at a time.

Keep beating constantly, until light & fluffy.

Add the Vanilla

Mix the dry ingredients together, and add to Egg mixture.

Stir in Nuts, Coconut, & Dates, then spread over Baked Crust.

Bake at 350 for 25 minutes.

Cool, and cut into Bars.

Carrot Bars & icing

1 c. Sugar
1/2 c. Cooking Oil
2 Eggs
7 1/2 oz. jar of junior Carrots ~ (baby food)
2 c. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Mix the Sugar, Cooking Oil, & Eggs together.

Add jar of Carrots.

Add all other Dry Ingredients.

NOTE:

1/2 c. of Chopped Nuts may also be added at this time... (optional)

.

Beat 2 minutes at medium speed.

Pour into large cookie sheets with turned up edges.

Bake at 350 for 25 to 30 minutes.

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Icing for bars

Beat together:

1/4 c. Sour Cream

1/2 c. Brown Sugar

1 1/2 c. Powdered Sugar

OR...

Blend together:

2 tsp. soft Butter

1 1/2 c. Powdered Sugar

1/2 tsp. Vanilla

1/8 tsp. Nutmeg

2 to 3 tsp. Milk, or enough

to make it spread on Bars.

Creamed Onions

Peel 1 Qt. of medium sized Onions.

Place Onions in kettle and cover with already boiling Water.

Add 1/2 tsp. Sugar, and boil until nearly done.

Then add 1 tsp. Salt.

While they are cooking, Mix...

1/2 tsp. Flour with

1/2 c. cold Milk

1 Egg Yolk

1/2 c. hot Milk

Stir over the fire until nearly to the boiling point,

then remove from the heat.

Add 1/2 Tbsp. Butter

1/4 tsp. Salt

1 pinch of Cayenne

Lastly, add 1/4 c. Cream

Then drain the Onions...

Put Onions in a heated bowl;

pour the sauce over them and serve.

Hubbard Squash

Grandma's Best

By:

Ella Denbrook

Mix 1 c. of steamed and sifted Squash with:

1 c. Milk

1 c. Sugar

3/4 tsp. Ginger

1 tsp. Cinnamon

1/2 tsp. Salt

2 Eggs ~ beaten slightly

Bake at 350 for 30 to 40 minutes.

Peanut Butter & Onion

By:

Roger Tim Johnson

Spread a thin layer of Butter on 2 slices of Bread.

On 1 of these slices of Bread,

also spread a fairly thick layer of Peanut Butter.

Over the Peanut Butter, place sliced (or chopped) Raw Onion.

Place the other slice of Bread on top.

If you like Peanut Butter & Raw Onions separately,

you are sure to like them together.

Ham & Poppy Seed

By:

Miranda Heath

Mix:

1/2 c. Butter

2 Tbsp. Minced Onion

2 Tbsp. Prepared Mustard

1 Tbsp. Poppy Seed

Spread mixture on bottom 1/2 of bun.

Put on a slice of Ham, then American cheese.

Put top of bun on, & more spread on top.

Put on cookie sheet & bake at 350 for 10 minutes.

Can be made ahead of time.

DO NOT cover!

Serve Hot.

Double Egg Special

By:

Roger Tim Johnson

Use a 4 inch fry pan:

Melt enough Butter in pan to cover bottom completely.

Take fry pan off the stove.

Put 2 Eggs in the pan.

Sprinkle on some Garlic Powder, & some Onion Powder.

Fry to a point when Egg Yolks are still soft ~ cover fry pan.

Butter 2 slices of bread, or 2 slices of Toast.

Carefully place the 2 fried Eggs on one slice.

Cover Eggs with Sweet Pickle Relish.

Put some ketchup on top of that.

Then place the other slice on top.

Enjoy!

Jelly Suggestions

suggestions.

Try:

3 parts Apple juice to 1 part Raspberry

OR...

2 parts Apple juice to 1 part Strawberry

OR...

1/2 Plum and 1/2 Apple

There are so many combinations,

and so good too.

Raspberry - Rhubarb jelly

3 parts Raspberries

1 part Rhubarb

1 part Honey

1 part Lemon

1 part pectin

Peanut Butter Pinweel candy

Also known as...

Depression candy.

By:

Billie Johnson

1/2 c. Cooked, Mashed Potatoes

---- (no milk, or anything added)

1/8 tsp. Salt

1 lb. Sifted Powdered Sugar

1/2 tsp. Vanilla

1 c. Peanut Butter

Mash the Potatoes, & gradually add Salt & Sugar.

Beat well, and add Vanilla.

Put 1/2 of this mixture on a board sprinkled with

Powdered Sugar.

Roll out 1/4 inch thick.

Spread Peanut Butter over all of it.

Roll it up like a jelly roll, in one long roll.

Let cool, or chill for a very, very short time.

Cut into 1/4 inch thick slices.

(It's a good, healthy candy)

Easy Fudge

By:

Roger Tim Johnson

1 3/4 c. Sugar

6 oz. can Evaporated Milk

2 Tbsp. Butter ~ (or margarine)

1 dash Salt

1 1/2 c. Semi-Sweet Chocolate Chips

1 tsp. Vanilla

Use a 2 Quart Sauce Pan

Combine the first 4 ingredients,

& bring to a boil, over medium heat....

let boil for 5 minutes, and remove from heat.

Add the Chocolate Chips & Vanilla.

Stir, and blend in well.

Optional:

22 Marshmallows and / or 1/2 c. Walnuts, (or Pecans) may also be added.

Butter a 9 X 9 inch pan....

pour in and let cool.