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Best Every Apple Cookies
Card 1 Front:
BEST EVERY APPLE COOKIES MRS. JUNE WOODS
SPRING HILL, FL
½ c. shortening 1 1/3 c. brown sugar
1 egg 2 cups flour
1 tsp. baking soda 1 tsp. apple pie spice
½ tsp. salt ½ cup milk
1 c. nuts, chopped 1 cup raisins
1 c. unpared apples, finely chopped
Cream together shortening, sugar and egg.
Mix dry ingredients together and add half to
creamed mixture, blend in milk and remaining
dry ingredients. Add nuts, raisins & apples.
Mix well. Drop on greased cookie sheet. Bake
at 400 degrees for 10-12 minutes, spread with
Vanilla Glaze. (recipe on back of card).
Card 1 Back:
VANILLA GLAZE:
1½ cups powdered sugar
2½ teaspoon milk
Dash of salt
½ teaspoon vanilla
1 tablespoon melted butter
Mix until creamy; spread on cookies.
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# Best Every Apple Cookies
*Recipe from the kitchen of Mrs. June Woods — Spring Hill, FL*
## Ingredients
### Cookies
- 1/2 cup shortening
- 1 1/3 cups brown sugar
- 1 egg
- 2 cups flour
- 1 tsp baking soda
- 1 tsp apple pie spice
- 1/2 tsp salt
- 1/2 cup milk
- 1 cup nuts, chopped
- 1 cup raisins
- 1 cup unpared apples, finely chopped
### Vanilla Glaze
- 1 1/2 cups powdered sugar
- 2 1/2 tsp milk
- Dash of salt
- 1/2 tsp vanilla
- 1 Tbsp melted butter
## Instructions
### Cookies
1. Cream together shortening, sugar, and egg.
2. Mix dry ingredients together and add half to creamed mixture.
3. Blend in milk and remaining dry ingredients.
4. Add nuts, raisins, and apples. Mix well.
5. Drop on greased cookie sheet.
6. Bake at 400°F for 10–12 minutes.
### Vanilla Glaze
1. Mix all glaze ingredients together until creamy.
### Assembly
1. Spread Vanilla Glaze on cookies while warm.
## Editor's Notes
- **"unpared apples"** — apples with the skin left on; do not peel before chopping. -
The Great Raisin Cookie
Card 1 Front:
THE GREAT RAISIN COOKIE KELLOGG'S
2 cups Raisin Bran cereal crushed to 1½ cups
3/4 cup whole wheat flour
1¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup margarine
2/3 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup raisins
1. Combine Raisin Bran cereal, flours, baking
soda, and cinnamon. Set aside.
Card 1 Back:
2. In large mixer bowl, beat margarine, granu-
lated sugar and brown sugar until light and
fluffy. Add eggs and vanilla. Beat well.
Stir in flour mixture. Mix thoroughly. Add
raisins. Drop by level ¼ cup measure onto un-
greased cookie sheet.
3. Bake at 325 degrees for 15 minutes or until
lightly browned.
Yield: 16 cookies.
Here's a cookie that's not only great tasting
but also has the goodness of Raisin Bran.
---
# The Great Raisin Cookie
*Recipe by Kellogg's*
*"Here's a cookie that's not only great tasting but also has the goodness of Raisin Bran."*
*Yields 16 cookies*
## Ingredients
- 2 cups Raisin Bran cereal, crushed to 1 1/2 cups
- 3/4 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup margarine
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup raisins
## Instructions
1. Combine Raisin Bran cereal, flours, baking soda, and cinnamon. Set aside.
2. In a large mixer bowl, beat margarine, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla. Beat well. Stir in flour mixture. Mix thoroughly. Add raisins.
3. Drop by level 1/4 cup measure onto an ungreased cookie sheet.
4. Bake at 325°F for 15 minutes or until lightly browned. -
Grandma's Rice Pudding / Vanilla Sauce
GRANDMA'S RICE PUDDING THE TAMPA TRIBUNE
2 cups milk ½ cup sugar
3 eggs 1 teaspoon vanilla
1 cup cooked rice raisins
Vanilla Sauce
Combine milk, sugar, eggs and vanilla. Place
1 TB. cooked rice and a few flumped raisins in
the bottom of each of 8 custard cups. Fill
with custard.
Place cups in a pan of water and bake at 375
degrees about 30 minutes or until a silver
knife inserted in the center of the custard
comes out clean. Do not overbake.
Cool, turn onto serving dishes and top with
vanilla sauce.
Card 1 Back: blank
Card 2 Front:
VANILLA SAUCE THE TAMPA TRIBUNE
TO BE SERVED WITH "GRANDMA'S RICE PUDDING"
1 cup milk ¼ cup sugar
1 egg, beaten ½ teaspoon vanilla
1½ teaspoons corn starch dissolved in a small
amount of the milk
Bring milk to a boil. Add sugar, corn starch
and egg. Cook one minute, stirring. Add va-
nilla. Cool. Then ladle over rice pudding.
Makes eight servings.
Card 2 Back: blank
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# Grandma's Rice Pudding and Vanilla Sauce
*Two recipes on one The Tampa Tribune clipping card*
*Makes 8 servings*
---
# Grandma's Rice Pudding
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 2 cups milk
- 3 eggs
- 1 cup cooked rice
- 1/2 cup sugar
- 1 tsp vanilla
- Raisins (a few, plumped)
## Instructions
1. Combine milk, sugar, eggs, and vanilla.
2. Place 1 Tbsp cooked rice and a few flumped raisins in the bottom of each of 8 custard cups.
3. Fill with custard mixture.
4. Place cups in a pan of water and bake at 375°F about 30 minutes, or until a silver knife inserted in the center of the custard comes out clean. Do not overbake.
5. Cool, turn onto serving dishes, and top with Vanilla Sauce.
---
# Vanilla Sauce
*The Tampa Tribune — to be served with "Grandma's Rice Pudding"*
*Makes 8 servings*
## Ingredients
- 1 cup milk
- 1 egg, beaten
- 1 1/2 tsp cornstarch, dissolved in a small amount of the milk
- 1/4 cup sugar
- 1/2 tsp vanilla
## Instructions
1. Bring milk to a boil.
2. Add sugar, cornstarch mixture, and egg.
3. Cook one minute, stirring.
4. Add vanilla.
5. Cool, then ladle over rice pudding. -
Rocks
Rocks - Frances recipe good
2 C B. sugar (salt)
1 C Shortening
2 eggs 1 C cold coffee
1 tsp soda (level)
4 C flour
1 heaping tsp B. Powder
1 tsp cinnamon
1 " nutmeg
2 C raisins ½ C walnuts
---
# Rocks — Frances's Recipe
*Recipe from the kitchen of Frances*
## Ingredients
- 2 cups brown sugar, sifted
- 1 cup shortening
- 2 eggs
- 1 cup cold coffee
- 1 tsp baking soda, level
- 4 cups flour
- 1 heaping tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups raisins
- 1/2 cup walnuts
- 1/4 tsp salt
## Instructions
1. Cream shortening and sifted brown sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in cold coffee.
4. Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
5. Add dry ingredients to creamed mixture and mix until combined.
6. Fold in raisins and walnuts.
7. Drop by spoonfuls onto greased baking sheets.
8. Bake until set and lightly browned. -
Apple Walnut Squares
APPLE WALNUT SQUARES
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups brown sugar, lumps
broken
1 teaspoon cinnamon
½ teaspoon allspice
2 sticks butter, cut into
pieces
3 eggs
½ cup apple cider or juice
1 cup chopped walnuts
½ cup raisins
3 cups apples, peeled, cored
and coarsely chopped
In large bowl, sift together
flour, baking powder and salt. Mix
in brown sugar, cinnamon and alls-
pice. With pastry blender or two
knives, cut butter into mixture until
it is as fine as oatmeal.
In another small bowl, lightly
beat eggs and add cider. Stir into
batter until well combined. Fold in
walnuts, raisins and apples. The
batter will be very heavy.
Butter a 9-by-12-inch baking
pan and spoon batter in, smoothing
out surface. Bake in preheated 325-
degree F. oven for 1 hour or until
golden brown and done. Cool and
cut into squares to serve.
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# Apple Walnut Squares
## Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups brown sugar, lumps broken
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 sticks butter, cut into pieces
- 3 eggs
- 1/2 cup apple cider or juice
- 1 cup chopped walnuts
- 1/2 cup raisins
- 3 cups apples, peeled, cored and coarsely chopped
## Instructions
1. In a large bowl, sift together flour, baking powder and salt.
2. Mix in brown sugar, cinnamon and allspice.
3. With a pastry blender or two knives, cut butter into mixture until it is as fine as oatmeal.
4. In another small bowl, lightly beat eggs and add cider. Stir into batter until well combined.
5. Fold in walnuts, raisins and apples. The batter will be very heavy.
6. Butter a 9-by-12-inch baking pan and spoon batter in, smoothing out surface.
7. Bake in preheated 325°F oven for 1 hour or until golden brown and done.
8. Cool and cut into squares to serve. -
Broccoli Salad
G. White
Broccoli Salad
2 Bunches Broccoli (Flowers)
1 # bacon - cut & fried & drained
1 Cup Onion (Red or White) small pcs.
1 Cup Raisins
2 Cups Sunflower Seeds (toasted)
Dressing:
1 Cup Miracle Whip ) sugar to taste
1 T Vinegar ) (2 T or more)
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# Broccoli Salad
*Recipe from the kitchen of G. White*
## Ingredients
### Salad
- 2 bunches broccoli, florets only
- 1 lb bacon, cut, fried, and drained
- 1 cup red or white onion, finely diced
- 1 cup raisins
- 2 cups sunflower seeds, toasted
### Dressing
- 1 cup Miracle Whip
- 1 Tbsp vinegar
- 2 Tbsp sugar, or more to taste
## Instructions
1. Fry bacon until crisp; drain well and set aside.
2. Cut broccoli into small florets; discard stems or reserve for another use.
3. Combine broccoli florets, bacon, onion, raisins, and sunflower seeds in a large bowl.
4. Whisk together Miracle Whip, vinegar, and sugar until smooth.
5. Pour dressing over salad and toss to coat evenly.
6. Refrigerate at least 1 hour before serving to allow flavors to meld. -
Sweet Sandwiches
pped. Sweet Sandwiches.
1) chopped raisins, salt peanut butter orange juice
2). dried (ground) figs. chopped nuts, strained honey.
lemon juice cooked salad dressing salt.
3) grated cheese, orange marmalade. Cream
or cooked salad dressing.
4) Chopped dates, grated pineapple
5) grated or crushed pineapple peanut butter
salt.
6) mashed.
banana, peanut butter cooked salad
dressing.
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# Sweet Sandwiches
## Variations
1. Chopped raisins, salt, peanut butter, orange juice
2. Ground dried figs, chopped nuts, strained honey, lemon juice, cooked salad dressing, salt
3. Grated cheese, orange marmalade, cream or cooked salad dressing
4. Chopped dates, grated pineapple
5. Grated or crushed pineapple, peanut butter, salt
6. Mashed banana, peanut butter, cooked salad dressing -
Golden Raisin Crisps
GOLDEN RAISIN CRISPS
(shown on page 96)
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1-1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon each baking soda and salt
1 cup plumped dark seedless raisins
(see Note)
In large bowl beat butter and sugar
until well blended. Add egg and va-
nilla and beat until mixture is light and
fluffy. Stir together flour, cream of tartar,
soda and salt; stir into butter mixture. Stir
in raisins. If necessary, chill until easy to
handle. Shape in 1-inch balls; place 2 inches
apart on greased baking sheets. With
greased fingertips press to flatten slightly.
Bake in preheated 375° oven 10 to 12 min-
utes or until golden. Remove to racks to
cool. Makes 60. NOTE To plump raisins,
cover with hot water and let stand 5 min-
utes; drain and dry on paper towels. Per
cookie: 46 cal, 1 g pro, 8 g car, 2 g fat, 9 mg
chol with butter, 5 mg chol with margarine
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# Golden Raisin Crisps
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1-1/2 cups flour
- 1 tsp cream of tartar
- 1/2 tsp each baking soda and salt
- 1 cup plumped dark seedless raisins (see Note)
## Instructions
1. In large bowl beat butter and sugar until well blended.
2. Add egg and vanilla and beat until mixture is light and fluffy.
3. Stir together flour, cream of tartar, soda and salt; stir into butter mixture.
4. Stir in raisins. If necessary, chill until easy to handle.
5. Shape in 1-inch balls; place 2 inches apart on greased baking sheets.
6. With greased fingertips press to flatten slightly.
7. Bake in preheated 375° oven 10 to 12 minutes or until golden.
8. Remove to racks to cool. Makes 60.
**Note:** To plump raisins, cover with hot water and let stand 5 minutes; drain and dry on paper towels. -
Walnut Carrot and Raisin Loaf
Walnut Carrot and Raisin Loaf
2 cups sifted all-purpose flour 2 large eggs
3 teaspoons baking powder 1 1/3 cups finely grated carrot
1 teaspoon salt 2 teaspoons grated lemon peel
3/4 cup granulated sugar 1 cup Diamond Walnuts, chopped
2/3 cup oil 2/3 cup Sun-Maid Raisins
Resift flour with baking powder and salt. Beat sugar, oil and eggs
together well. Stir in carrot and lemon peel, then flour mixture,
blending until all flour is moistened. Set aside 2 tablespoons walnuts
for top of loaf. Stir remaining walnuts and raisins into the batter
and turn into greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with
reserved walnuts. Let stand 10 minutes. Bake below center of oven
at 350 degrees F. about 1 hour, until pick inserted in center comes
out clean. Remove from oven and let stand in pan 10 minutes,
then turn out onto wire rack to cool. Makes 1 loaf.
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# Walnut Carrot and Raisin Loaf
## Ingredients
- 2 cups sifted all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 2/3 cup oil
- 2 large eggs
- 1 1/3 cups finely grated carrot
- 2 tsp grated lemon peel
- 1 cup Diamond Walnuts, chopped
- 2/3 cup Sun-Maid Raisins
## Instructions
1. Resift flour with baking powder and salt.
2. Beat sugar, oil and eggs together well.
3. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened.
4. Set aside 2 tablespoons walnuts for top of loaf.
5. Stir remaining walnuts and raisins into the batter and turn into a greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with reserved walnuts.
6. Let stand 10 minutes.
7. Bake below center of oven at 350 degrees F. about 1 hour, until pick inserted in center comes out clean.
8. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.
Makes 1 loaf. -
Brown-Sugar and Oat Coffee Cake
BROWN-SUGAR AND OAT
COFFEE CAKE
*Cut in squares or rectangles; serve warm
with butter.*
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
1 cup old-fashioned rolled oats
1 cup buttermilk
1/3 cup firmly packed dark-brown sugar
1 egg, beaten
1/2 cup butter or margarine, melted
1/2 cup dark raisins, plumped in hot
water 5 minutes, then drained
and patted dry
Stir together flour, baking powder, soda
and salt; set aside. In large bowl stir to-
gether oats and buttermilk. Add remaining
ingredients; mix well. Add flour mixture;
stir only enough to moisten. Turn into
greased 9-inch square baking pan. Bake in
preheated 375° oven 40 minutes or until
very rich golden brown. Makes 8 servings.
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# Brown-Sugar and Oat Coffee Cake
*Cut in squares or rectangles; serve warm with butter.*
## Ingredients
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp each baking soda and salt
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk
- 1/3 cup firmly packed dark-brown sugar
- 1 egg, beaten
- 1/2 cup butter or margarine, melted
- 1/2 cup dark raisins, plumped in hot water 5 minutes, then drained and patted dry
## Instructions
1. Stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large bowl stir together oats and buttermilk.
3. Add remaining ingredients; mix well.
4. Add flour mixture; stir only enough to moisten.
5. Turn into greased 9-inch square baking pan.
6. Bake in preheated 375° oven 40 minutes or until very rich golden brown.
7. Makes 8 servings. -
Green Tomato Mince Meat
Green Imato Mince Meat.
1 pk. green tomatoes - chopped
and drained ov nite.
1½ lbs. seedless raisins (small)
1½ lbs. currants.
½ 6 lbs. brown sugar.
½ pt. vinegar, or (apple cider)
1 teaspoon salt.
Boil this altogether slowly for 2½ hrs
(don't chop raisins) Then add 1 teaspoon
Back:
each of cinnamon, nutmeg, cloves,
and allspice, 2 qts. of apples,
chopped and 1 cup of suet chopped
boil tho. longer.
---
# Green Tomato Mince Meat
## Ingredients
- 1 pk. green tomatoes, chopped and drained overnight
- 1 1/2 lbs. seedless raisins (small)
- 1 1/2 lbs. currants
- 1/2 of 6 lbs. brown sugar
- 1/2 pt. vinegar, or apple cider
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
- 2 qts. apples, chopped
- 1 cup suet, chopped
## Instructions
1. Chop green tomatoes and drain overnight.
2. Combine tomatoes, raisins (do not chop), currants, brown sugar, vinegar or apple cider, and salt.
3. Boil altogether slowly for 2 1/2 hours.
4. Add 1 tsp each of cinnamon, nutmeg, cloves, and allspice, along with the chopped apples and chopped suet.
5. Boil longer. -
Indian Pudding
Fred Meyer Nutrition Centers
INDIAN PUDDING
1 quart milk, scalded ½ teaspoon nutmeg
5 tablespoons stoneground corn meal 2 tablespoons butter
2 well beaten eggs 1 cup unsulphured molasses
1 teaspoon sea salt ½ cup raisins
½ teaspoon ground ginger
Preheat oven to 325°. Pour the milk over the cornmeal in a saucepan and bring
to a boil. Cook over low heat, stirring constantly till smooth and creamy, about
15 minutes.
Pour milk-cornmeal mixture over the beaten eggs. Add the salt, ginger,
nutmeg, butter, mollasses and raisins and pour into a greased baking dish.
Bake approximately 1½ hours. Serve warm with ice cream or whipped cream.
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# Indian Pudding
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1 quart milk, scalded
- 5 Tbsp stoneground corn meal
- 2 well beaten eggs
- 1 tsp sea salt
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 1 cup unsulphured molasses
- 1/2 cup raisins
## Instructions
1. Preheat oven to 325°.
2. Pour the milk over the cornmeal in a saucepan and bring to a boil.
3. Cook over low heat, stirring constantly till smooth and creamy, about 15 minutes.
4. Pour milk-cornmeal mixture over the beaten eggs.
5. Add the salt, ginger, nutmeg, butter, molasses, and raisins and pour into a greased baking dish.
6. Bake approximately 1 1/2 hours.
7. Serve warm with ice cream or whipped cream.