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Sweet Relish
Sweet Relish
4 med. green tomatoes
1 large red tomato
6 med. cucumbers
1 onion
2 Tablespoons salt
Put vegetables through a grinder just until coarse. Add salt and mix tho-
roughly. Let stand 24 hours.
1 cup sugar
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1½ Tablespoon mixed pickling spice
1 cup white vinegar (or cider)
2-3 drops green food coloring
Combine spices and vinegar and food coloring, bring to a boil. Drain
vegetables and add to vinegar mixture, boiling gently for 20 minutes. Stir fre-
quently. Pour into jars and seal. Makes 3 pints.
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# Sweet Relish
*Makes 3 pints*
## Ingredients
- 4 medium green tomatoes
- 1 large red tomato
- 6 medium cucumbers
- 1 onion
- 2 Tbsp salt
- 1 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 Tbsp mixed pickling spice
- 1 cup white vinegar (or cider vinegar)
- 2–3 drops green food coloring
## Instructions
1. Put vegetables (green tomatoes, red tomato, cucumbers, and onion) through a grinder just until coarse.
2. Add salt and mix thoroughly. Let stand 24 hours.
3. Combine sugar, cinnamon, turmeric, ground cloves, ground allspice, mixed pickling spice, vinegar, and food coloring. Bring to a boil.
4. Drain vegetables and add to vinegar mixture.
5. Boil gently for 20 minutes, stirring frequently.
6. Pour into jars and seal. Makes 3 pints. -
Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
Card 1 Back: blank
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# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
Sweet Potatoes & Apples
Sweet Potatos & Apples
2 apples sliced 2 - 17 oz. cans yams drained
1/3 c. chopped pecans 1/4 c butter
1/2 c brown sugar 2 c mini marshmellows
1/2 t. cinnamon
Toss apples & nuts with combined brown sugar
& cinnamon. Alternate layers of apples &
yams in 1 1/2 qt. casserole. Dot with butter
Cover. Bake 350° for 35 to 40 min. Sprinkle
marshmellows on top Broil until lightly browned.
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# Sweet Potatoes & Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 (17 oz.) cans yams, drained
- 1/4 cup butter
- 2 cups mini marshmallows
## Instructions
1. Toss apples and nuts with combined brown sugar and cinnamon.
2. Alternate layers of apples and yams in a 1 1/2 qt. casserole. Dot with butter.
3. Cover and bake at 350°F for 35 to 40 minutes.
4. Sprinkle marshmallows on top. Broil until lightly browned. -
Sweet Potatoes
Sweet Potatoes boil until
soft then put thru a
ricer, add 2 tb butter and
1 tb sugar and a little
salt. dip by tb. in corn-
flakes and set in warm-
ing oven with marsh mellow
on top in (muffin pans.)
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# Sweet Potatoes
## Ingredients
- Sweet potatoes
- 2 Tbsp butter
- 1 Tbsp sugar
- A little salt
- Cornflakes
- Marshmallows
## Instructions
1. Boil sweet potatoes until soft.
2. Put through a ricer.
3. Add butter, sugar, and a little salt.
4. Dip by tablespoon in cornflakes.
5. Set in warming oven with marshmallow on top in muffin pans. -
Sweet Pickles
Sweet pickles
Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal
Card 1 Back:
The Brine
2 cups salt - 1 gal water
syrup
2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles
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# Sweet Pickles
## Ingredients
- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water
### Brine
- 2 cups salt
- 1 gallon water
### Syrup
- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)
## Instructions
### Brining
1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.
### Alum Soak
3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.
### Syrup and Packing
5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.
## Editor's Notes
- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product. -
Sweet Dill Pickles
Sweet Dill Pickles
Cut dill pickles into chunks
or thick slices. to 1 qt. of
pickles add 2 th. sp of
mixed spices. use enough
vinegar to cover. and to 1 c
vinegar add 1 c sugar.
Heat vinegar & sugar to scalding
Back:
and pour over slices.
& seal for future use.
---
# Sweet Dill Pickles
## Ingredients
- 1 qt. dill pickles, cut into chunks or thick slices
- 2 tsp. mixed spices
- Vinegar, enough to cover
- 1 cup sugar per 1 cup vinegar
## Instructions
1. Cut dill pickles into chunks or thick slices.
2. To 1 qt. of pickles, add 2 tsp. mixed spices.
3. Use enough vinegar to cover the pickles.
4. To each 1 cup of vinegar, add 1 cup of sugar.
5. Heat vinegar and sugar to scalding.
6. Pour over the pickle slices.
7. Seal for future use. -
Sweet Bread
Card 1 Front:
Sweet Bread Bake @ 325° for 45 min.
until golden brown.
4 pkg. yeast
4 c. water
1 c. sugar
2 T. salt
4 c. flour
Sponge - Beat well, set aside to rise 30 mins. or more (til bubbly)
ADD
1 c. shortening melted - margarine or ½ butter
10 eggs, beat well, add
2 c. Sugar and beat again well
1 T. grated orange
1 t. vanilla
1 t. lemon
2 t. anise extract
few drops of yellow coloring
13 c. flour - let rise
Makes 4 loaves, large
Suggested variations: add orange marmalade, candied orangepeel,
candied fruit.
Card 1 Back: blank
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# Sweet Bread
*Makes 4 loaves, large*
## Ingredients
### Sponge
- 4 pkg. yeast
- 4 c. water
- 1 c. sugar
- 2 Tbsp. salt
- 4 c. flour
### Main Dough
- 1 c. shortening, melted — margarine or 1/2 butter
- 10 eggs, beat well
- 2 c. sugar
- 1 Tbsp. grated orange
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 2 tsp. anise extract
- Few drops of yellow food coloring
- 13 c. flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 c. flour.
2. Beat well; set aside to rise 30 minutes or more, until bubbly.
### Main Dough
1. Add melted shortening (margarine or 1/2 butter) to the sponge.
2. Beat 10 eggs well; add to the mixture.
3. Add 2 c. sugar and beat again well.
4. Add grated orange, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
5. Add 13 c. flour and mix to form dough.
6. Let rise.
### Baking
1. Shape dough into 4 large loaves.
2. Bake at 325°F for 45 minutes, or until golden brown.
### Assembly
- Suggested variations: add orange marmalade, candied orange peel, or candied fruit to the dough before baking. -
Sweet Bread
SWEET BREAD
4 Yeast
4 cups of water
1 cup sugar
2 tablespoons salt
4 cups flour
Sponge - Beat well, set aside to rise 30 mins. or more (until bubbly).
ADD
1 cup shortening melted - margarine or ½ butter
10 eggs beat well add
2 cups sugar and beat again well
1 tablespoon grated orange
1 teaspoon vanilla
1 teaspoon lemon
2 teaspoons anise extract
few drops of yellow coloring
13 cups flour
let rise
Makes 4 large loaves
Suggested variations add orange marmalade, candied orange peel, candied fruit
Bake at 325° for 45 mins, until golden brown.
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# Sweet Bread
*Makes 4 large loaves*
## Ingredients
### Sponge
- 4 packets yeast
- 4 cups water
- 1 cup sugar
- 2 Tbsp salt
- 4 cups flour
### Dough
- 1 cup shortening, melted — margarine or 1/2 butter
- 10 eggs, beaten well
- 2 cups sugar
- 1 Tbsp grated orange (zest)
- 1 tsp vanilla
- 1 tsp lemon (extract)
- 2 tsp anise extract
- Few drops yellow food coloring
- 13 cups flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 cups flour. Beat well.
2. Set aside to rise 30 minutes or more, until bubbly.
### Dough
1. To the risen sponge, add melted shortening.
2. Beat in 10 eggs well, then add 2 cups sugar and beat again well.
3. Add grated orange zest, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
4. Add 13 cups flour and mix to form dough.
5. Let rise.
### Baking
1. Shape dough into 4 large loaves and place in loaf pans.
2. Bake at 325°F for 45 minutes, until golden brown.
### Assembly
- Optional variations: add orange marmalade, candied orange peel, or candied fruit to the dough before shaping. -
Swedish Tea Rolls
Swedish Tea Rolls.
½ cup Shortening.
2 cups sifted flour. 2/3 " About milk.
2 tsp. Calumet 1/3 " sugar
½ " salt. 1 tspn. cinnamon
as usual Biscuits. cut into 3-inch squares.
fold each square in half and press into
mixture of sugar and cinnamon, sprinkle
thickly with more " " " dot with butter
Bake in hot oven - 450 - 15 minutes -
Makes 10 to 12 rolls.
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# Swedish Tea Rolls
## Ingredients
- 1/2 cup shortening
- 2/3 cup about milk
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 cups sifted flour
- 2 tsp Calumet (baking powder)
- 1/2 tsp salt
- Additional sugar and cinnamon mixture (for coating)
- Butter (for dotting)
## Instructions
1. Combine flour, Calumet, and salt as usual for biscuits.
2. Cut in shortening, then add milk to form dough.
3. Cut dough into 3-inch squares.
4. Fold each square in half and press into a mixture of sugar and cinnamon.
5. Sprinkle thickly with more sugar and cinnamon mixture.
6. Dot with butter.
7. Bake in a hot oven at 450°F for 15 minutes.
8. Makes 10 to 12 rolls. -
Swedish Love Knot Legend
SWEDISH LOVE KNOT LEGEND CRACKER BARRELL
In every home where I am found
Love and happiness will abound.
Card 1 Back: blank
Card 2 Front:
$6.99
134111
045 49
Card 2 Back:
SWEDISH LOVE KNOT
LEGEND
In every home where I am found
Love and happiness will abound
MADE IN USA © JLB
---
# Swedish Love Knot Legend
*Recipe by J.L.B.*
## Editor's Notes
This is not a recipe card in the traditional sense. The card contains no ingredients, no quantities, and no instructions. It is a product hang tag sold through Cracker Barrel (spelled "CRACKER BARRELL" on the typed reference card) for a decorative item called a "Swedish Love Knot," accompanied by a two-line folk legend or motto: *"In every home where I am found / Love and happiness will abound."* -
Swedish Coffee Ring
SWEDISH COFFEE RING
½ recipe Basic Sweet Dough
*(recipe above)*
2 tablespoons softened butter *or*
margarine
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup raisins
Roll dough into a 15-x-9-inch ob-
long. Spread with softened butter. Com-
bine sugar and cinnamon and sprinkle
over butter. Top with raisins. Beginning
with a wide side, roll up tightly *(see
page 65)*. Pinch edge to seal. Place on
greased cookie sheet. With scissors make
cuts two thirds of the way through ring
at 1-inch intervals *(see page 65)*. Turn
each slice on its side. Cover and let rise
until double in bulk, about 1 hour.
Heat oven to 375° F. *(moderately hot)*.
Bake 25 to 30 minutes. Frost with White
Icing *(recipe above)*. Makes 1 ring.
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# Swedish Coffee Ring
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
## Instructions
1. Roll dough into a 15x9-inch oblong.
2. Spread with softened butter.
3. Combine brown sugar and cinnamon and sprinkle over butter.
4. Top with raisins.
5. Beginning with a wide side, roll up tightly. Pinch edge to seal.
6. Place on greased cookie sheet. Form into a ring.
7. With scissors, make cuts two thirds of the way through the ring at 1-inch intervals.
8. Turn each slice on its side.
9. Cover and let rise until double in bulk, about 1 hour.
10. Heat oven to 375°F (moderately hot).
11. Bake 25 to 30 minutes.
12. Frost with White Icing. Makes 1 ring. -
Super Fudge
Card 1 Front:
Dear Barbara: I am a procrastinator!
But here is the recipe you wanted.
1 cup honey, 1 cup peanut butter,
heated in pan. Stir in quickly:
• 1 cup carob powder (a chocolate
substitute), i cup sesame seeds,
1 cup sunflower seed, a half cup
of shredded coconut and a ½ cup of
chopped dates. Pat into a greased
square (8 x 8) or (9 x 9) pan and
refrigerate to harden. Cut into
squares and keep refrigerated, if
possible.
PREVENTION magazine calls it
'Super Fudge' -- Other dried fruit
such as apricots or pears could
be substituted for the dates.
Raisins, too, maybe?
If you are interested in some of
these 'health nut' recipes, the
same magazine has brownies, cookies,
and other treats. I'd be glad to
lend it to you.
Mary Jo
Card 1 Back:
Hello!
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# Super Fudge
*Recipe from the kitchen of Mary Jo — 1976*
## Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder (a chocolate substitute)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1/2 cup shredded coconut
- 1/2 cup chopped dates
## Instructions
1. Heat honey and peanut butter together in a pan.
2. Stir in quickly: carob powder, sesame seeds, sunflower seeds, shredded coconut, and chopped dates.
3. Pat into a greased 8x8 or 9x9 square pan.
4. Refrigerate to harden.
5. Cut into squares and keep refrigerated, if possible.
## Editor's Notes
- **"PREVENTION magazine"** — the sender attributes the recipe name "Super Fudge" to *Prevention* magazine, suggesting this is a recipe the sender found there and is passing along by memory or transcription rather than an original creation.