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Doughnuts
Doughnuts.
1½ cup sugar-
1½ " milk -
2 eggs.
2 table spu. lard - not hot.
2 teasp. Baking Powder-
1 " salt.
flour.
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# Doughnuts
## Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups milk
- 2 eggs
- 2 Tbsp lard, not hot
- 2 tsp baking powder
- 1 tsp salt
- Flour
## Instructions
1. Combine sugar, milk, eggs, and lard (not hot).
2. Add baking powder and salt.
3. Mix in enough flour to form a dough. -
Dried Fruit Butter
Dried Fruit Butter
2 (16oz) pkg dried fruit (Choose either prunes, apricots,
peaches, pears, apples or dates)
6 c. water
2 c. sugar
① Combine dried fruit & water in a large pan. Bring to a
boil. Cover, simmer 30 minutes.
② Stir in sugar to dissolve. Cover and simmer 30 min.
longer, stirring from time to time. Fruit must be
cooked and stirred until very soft & broken.
③ Press fruits & juices through a sieve. Stir pulp to
blend well. Spoon into 4 (8oz) hot, sterilized preserving
jars. Seal with melted paraffin or cap according
to manufacturers directions, or cool & store, covered in refrig.
④ Use "butter" as spread or filling on toast, muffins, cookies
or in cakes. Makes 1 qt.
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# Dried Fruit Butter
*Makes 1 qt.*
## Ingredients
- 2 (16 oz) packages dried fruit (choose either prunes, apricots, peaches, pears, apples, or dates)
- 6 cups water
- 2 cups sugar
## Instructions
1. Combine dried fruit and water in a large pan. Bring to a boil. Cover, simmer 30 minutes.
2. Stir in sugar to dissolve. Cover and simmer 30 minutes longer, stirring from time to time. Fruit must be cooked and stirred until very soft and broken.
3. Press fruits and juices through a sieve. Stir pulp to blend well. Spoon into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions, or cool and store, covered, in refrigerator.
4. Use "butter" as spread or filling on toast, muffins, cookies, or in cakes. -
Dried Fruit Granola
Card 1 Front:
DRIED FRUIT GRANOLA
1 (18oz) pkg old-fashioned oatmeal (6 cups)
2c. wheat germ
1/2c. salad oil
1c. dk. br.sugar, firmly packed
1c. dark raisins
1c. raw unsalted peanuts
1c. chopped pitted dates
1c. chopped pitted prunes
1c. chopped dried apples
1c. chopped dried apricots
1 (2 3/4oz) jar sesame seeds
In large mixing bowl mix oatmeal & wheat germ. Sprinkle
with oil. Add sugar, raisins & peanuts. Mix well. Add dates,
prunes, apples, apricots & sesame seeds. Mix well. Spread
mixture thinly on two jelly roll pans. Bake in preheated 350°
oven 30-35 min until lightly browned. Stir occasionally.
Cool completely. Store in airtight jars in cool dry place. Serve
1/2c. mix per person, topped with milk & honey. Makes 16 cups.
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# Dried Fruit Granola
*Makes 16 cups*
## Ingredients
- 1 (18 oz) pkg old-fashioned oatmeal (6 cups)
- 2 c. wheat germ
- 1/2 c. salad oil
- 1 c. dark brown sugar, firmly packed
- 1 c. dark raisins
- 1 c. raw unsalted peanuts
- 1 c. chopped pitted dates
- 1 c. chopped pitted prunes
- 1 c. chopped dried apples
- 1 c. chopped dried apricots
- 1 (2 3/4 oz) jar sesame seeds
## Instructions
1. In a large mixing bowl, mix oatmeal and wheat germ.
2. Sprinkle with oil. Add sugar, raisins, and peanuts. Mix well.
3. Add dates, prunes, apples, apricots, and sesame seeds. Mix well.
4. Spread mixture thinly on two jelly roll pans.
5. Bake in preheated 350° oven 30–35 minutes until lightly browned. Stir occasionally.
6. Cool completely.
7. Store in airtight jars in a cool, dry place.
8. Serve 1/2 c. mix per person, topped with milk and honey. -
Drop Cookies
Drop Cookies
Lucy H
½ cup butter
3/4c. sugar
2 eggs.
my butter+ sugar chop
egg in.
½ tsp soda [crossed out word]
1 tabs boiling water
1 3/4c. flour
½ tsp salt.
½ c. raisins (chopped)
½ c nuts
400 oven
8 to 10 minutes
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# Drop Cookies
*From Lucy H.*
## Ingredients
- 1/2 cup butter
- 3/4 c. sugar
- 2 eggs
- 1/2 tsp soda
- 1 Tbsp boiling water
- 1 3/4 c. flour
- 1/2 tsp salt
- 1/2 c. raisins, chopped
- 1/2 c. nuts, chopped
## Instructions
1. Mix butter and sugar together.
2. Chop eggs in and mix.
3. Dissolve soda in boiling water; add to mixture.
4. Add flour and salt; mix well.
5. Stir in chopped raisins and nuts.
6. Drop by spoonfuls onto baking sheet.
7. Bake at 400° for 8 to 10 minutes. -
Dulce de Leche
DULCE DE LECHE
2 cups milk
¾ cup sugar
1 teaspoon vanilla
Dash of baking soda
1 cup dried or fresh grated coconut
Combine milk, sugar, vanilla and baking soda in a
saucepan. Bring to a boil. Cook over low heat 2½ hours
or until the mixture forms a soft ball when a small
amount is dropped in cold water. Stir occasionally.
Test the mixture once or twice to see whether desired
stage has been reached. Spread the Dulce de Leche be-
tween the Alfajores. Sprinkle the coconut on a piece of
wax paper and roll each cooiie on its side to pick up the
coconut. Yield: ⅔ cup filling.
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Filling: North American Style — Shake one can of
condensed milk very well. Place can in a saucepan and
cover completely with water. Boil rapidly for 1½ hours,
adding more water as needed to keep can covered. Cool
under water. It is not necessary to add vanilla, sugar or
baking soda. Merely spread the cakes with the contents
of the can. Sandwich them, spread edges with filling.
Roll in the coconut.
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# Dulce de Leche
*Yields 2/3 cup filling*
## Ingredients
### Traditional Method
- 2 cups milk
- 3/4 cup sugar
- 1 tsp vanilla
- Dash of baking soda
- 1 cup dried or fresh grated coconut
### North American Style (Filling)
- 1 can condensed milk
- Grated coconut (for rolling)
## Instructions
### Traditional Method
1. Combine milk, sugar, vanilla, and baking soda in a saucepan.
2. Bring to a boil.
3. Cook over low heat for 2 1/2 hours, or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally.
4. Test the mixture once or twice to see whether the desired stage has been reached.
### North American Style (Filling)
1. Shake one can of condensed milk very well.
2. Place the can in a saucepan and cover completely with water.
3. Boil rapidly for 1 1/2 hours, adding more water as needed to keep the can covered.
4. Cool under water. It is not necessary to add vanilla, sugar, or baking soda.
### Assembly
1. Spread the Dulce de Leche between the Alfajores (sandwich cookies).
2. Spread the edges of the sandwiched cookies with filling.
3. Sprinkle the coconut on a piece of wax paper and roll each cookie on its side to pick up the coconut. -
Eagle Brand Magic Cookie Bars
Eagle Brand Magic Cookie Bars
½ cup butter or margarine
1½ cups graham cracker crumbs
1 can Eagle Brand condensed milk
1 Pkg (6oz) chocolate chips
1 Pkg (6oz) butterscotch chips
1 can (3½oz) flaked coconut
1 cup chopped nuts (pecans or walnuts)
In a 13x9 in baking pan melt
butter. Remove from heat, sprinkle
crumbs over butter. Press down lightly.
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Pour condensed milk evenly over
crumbs. Top with chocolate chips,
butterscotch chips, coconuts and nuts,
Press down gently. Bake at 350°F for
25-30 minutes or until golden brown.
Cool. cut into 3x1½ inch bars.
Makes 24 bars.
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# Eagle Brand Magic Cookie Bars
## Ingredients
- 1/2 cup butter or margarine
- 1 1/2 cups graham cracker crumbs
- 1 can Eagle Brand condensed milk
- 1 pkg (6 oz) chocolate chips
- 1 pkg (6 oz) butterscotch chips
- 1 can (3 1/2 oz) flaked coconut
- 1 cup chopped nuts (pecans or walnuts)
## Instructions
1. In a 13x9 inch baking pan, melt butter.
2. Remove from heat and sprinkle graham cracker crumbs over butter. Press down lightly.
3. Pour condensed milk evenly over crumbs.
4. Top with chocolate chips, butterscotch chips, coconut, and nuts. Press down gently.
5. Bake at 350°F for 25–30 minutes or until golden brown.
6. Cool. Cut into 3x1 1/2 inch bars.
Makes 24 bars. -
Easy Bittersweet Sauce
Card 1 Front:
EASY BITTERSWEET SAUCE HERSHEY'S
2 bars (2 oz.) HERSHEY'S Unsweetened Baking
Chocolate, broken into pieces
1/3 cup water
3/4 cup sugar
¼ cup (½ stick) butter or margarine
½ teaspoon vanilla extract
In small saucepan over low heat, melt chocolate
in water, stirring constantly. Add sugar.
Bring to a boil, stirring constantly; boil and
stir until sugar is completely dissolved and
mixture is slightly thickened. Remove from
heat, stir in butter and vanilla. Cool
Card 1 Back:
slightly; serve warm over ice cream or other
desserts. Cover; refrigerate leftovers.
Yield: About 1 cup.
To reheat, cook over low heat, stirring con-
stantly, until warm.
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# Easy Bittersweet Sauce
*Recipe by Hershey's*
*Yields about 1 cup*
## Ingredients
- 2 bars (2 oz.) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/3 cup water
- 3/4 cup sugar
- 1/4 cup (1/2 stick) butter or margarine
- 1/2 tsp vanilla extract
## Instructions
1. In a small saucepan over low heat, melt chocolate in water, stirring constantly.
2. Add sugar. Bring to a boil, stirring constantly; boil and stir until sugar is completely dissolved and mixture is slightly thickened.
3. Remove from heat; stir in butter and vanilla.
4. Cool slightly; serve warm over ice cream or other desserts.
5. Cover; refrigerate leftovers.
6. To reheat, cook over low heat, stirring constantly, until warm. -
Easy Dessert
- Easy Dessert - Churche
1 can Lucky Leaf apple pie filling
1 package Betty Crockett "Butter Brickle" or Yellow Cake Mix
Spread apple mix on bottom of pan, sprinkle cake mix over the top
Beat 2 eggs well - add 2/3 cup veg. oil - 1 teaspoon vanilla - beat
Pour over cake mix in pan - stir all till well blended
Sprinkle cinnamon or nutmeg on top
Bake in 350 degree oven 35 or 40 minutes
Serve with whipped cream or ice cream
Serves 10 people
from 14
1964
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# Easy Dessert
## Ingredients
- 1 can Lucky Leaf apple pie filling
- 1 package Betty Crocker "Butter Brickle" or Yellow Cake Mix
- 2 eggs
- 2/3 cup vegetable oil
- 1 tsp vanilla
- Cinnamon or nutmeg, to taste
## Instructions
1. Spread apple pie filling on the bottom of the pan.
2. Sprinkle cake mix over the top.
3. Beat 2 eggs well, then add 2/3 cup vegetable oil and 1 tsp vanilla; beat well.
4. Pour egg mixture over cake mix in pan; stir all together until well blended.
5. Sprinkle cinnamon or nutmeg on top.
6. Bake in a 350 degree oven for 35 to 40 minutes.
7. Serve with whipped cream or ice cream.
Serves 10 people. -
Easy Dump Cake
in a recent issue of Mail Box News and
we'd like to share it with readers who
frequently ask for this type of recipe from
our readers' service department.
EASY DUMP CAKE
1 (1-pound, 4-ounce) can
undrained, crushed pineapple
1 (1-pound, 5-ounce) can cherry or
blueberry pie filling
1 box regular (2-layer) cake mix
1 cup chopped nuts
2 sticks margarine in evenly sliced
pats
In a 9x13x2-inch ungreased baking pan,
spread crushed pineapple and pie filling.
Lightly combine cake mix, nuts and mar-
garine; "dump" on top. Bake 50-55 min-
utes at 350 degrees. Serve topped with
whipped cream, if desired.
Note: This cake is great for making
when unexpected company drops by. All
the ingredients can be kept on hand for
such emergencies.
Q.: My kids are pestering me to make
Taco Salad for them, something they had
at a friend's house. Is there a recipe and
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# Easy Dump Cake
*From Mail Box News*
## Ingredients
- 1 (1-pound, 4-ounce) can undrained, crushed pineapple
- 1 (1-pound, 5-ounce) can cherry or blueberry pie filling
- 1 box regular (2-layer) cake mix
- 1 cup chopped nuts
- 2 sticks margarine, evenly sliced into pats
- Whipped cream, to serve (optional)
## Instructions
1. In a 9x13x2-inch ungreased baking pan, spread crushed pineapple and pie filling.
2. Lightly combine cake mix, nuts, and margarine; "dump" on top.
3. Bake 50–55 minutes at 350 degrees.
4. Serve topped with whipped cream, if desired. -
Easy White Bread
Card 1 Front of recipe RCA0009-20260629-0005:
Bread -
Easy Yogurt
Easy Yogurt
3 cups instant powdered milk in
dry form
1 envelope unflavored gelatin
1 Tbsp. honey
1 large can evaporated milk (13
oz.)
3 Tbl. plain yogurt
Dissolve gelatin in one cup boiling
water. Add honey and let mixture cool
a bit. Preheat oven to 275°. Mix 3 cups
powdered milk with 3 cups water in
large bowl. Add evaporated milk and 2
more cups tepid water and the gelatine
mix. Add yogurt starter. Stir thou-
roughly. Turn the oven off. Leave it in
the oven overnight or 8-10 hours.
Transfer to covered container and
store in refrigerator.
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# Easy Yogurt
## Ingredients
- 3 cups instant powdered milk, dry form
- 1 envelope unflavored gelatin
- 1 Tbsp honey
- 1 large can (13 oz) evaporated milk
- 3 Tbsp plain yogurt
- 1 cup boiling water
- 3 cups water
- 2 cups tepid water
## Instructions
1. Dissolve gelatin in one cup boiling water.
2. Add honey and let mixture cool a bit.
3. Preheat oven to 275°.
4. Mix 3 cups powdered milk with 3 cups water in a large bowl.
5. Add evaporated milk and 2 more cups tepid water and the gelatin mix.
6. Add yogurt starter. Stir thoroughly.
7. Turn the oven off. Leave it in the oven overnight or 8–10 hours.
8. Transfer to covered container and store in refrigerator. -
Easy-Do Fish Stew
Card 1 Front:
EASY-DO FISH STEW FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
2 lbs. flounder fillets, fresh/frozen
6 slices bacon, diced
1 cup sliced celery
½ cup chopped onion
½ cup chopped green pepper
2 cans (10½-oz. each) condensed cream of potato
soup
2 cans (10½ oz. each) chicken broth
1 can (16 oz) green peas & carrots, drained
1 can (8-oz.) whole kernel corn, drained
1/8 tsp. pepper plus 1 medium bay leaf
Card 1 Back:
Thaw fish if frozen. Skin fillets and cut into
1½" pieces. In a 5-quart soup pot, brown bacon.
Remove bacon and cook celery, onion, and green
pepper in bacon drippings over medium heat, un-
til tender, but not brown, stirring occasional-
ly. Add bacon and cream of potato soup, chicken
broth, vegetables, pepper and bay leaf; heat to
boiling. Reduce heat, add fish, cover and sim-
mer for 12-15 minsutes or until fish flakes
easily when rested with a fork, stirring occas-
ionally. Remove bay leaf and serve.
Makes 6 servings.
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# Easy-Do Fish Stew
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 2 lbs flounder fillets, fresh or frozen
- 6 slices bacon, diced
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cans (10 1/2 oz each) condensed cream of potato soup
- 2 cans (10 1/2 oz each) chicken broth
- 1 can (16 oz) green peas & carrots, drained
- 1 can (8 oz) whole kernel corn, drained
- 1/8 tsp pepper
- 1 medium bay leaf
## Instructions
1. Thaw fish if frozen. Skin fillets and cut into 1 1/2" pieces.
2. In a 5-quart soup pot, brown bacon. Remove bacon and set aside.
3. Cook celery, onion, and green pepper in bacon drippings over medium heat until tender, but not brown, stirring occasionally.
4. Add bacon, cream of potato soup, chicken broth, vegetables, pepper, and bay leaf; heat to boiling.
5. Reduce heat, add fish, cover and simmer for 12–15 minutes or until fish flakes easily when tested with a fork, stirring occasionally.
6. Remove bay leaf and serve.