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Caramel Corn
Caramel Corn W. Ryan
2 C Brown sugar 1/4 t. soda
1/2 C syrup pinch cream of tartar
2 sticks oleo 8 qts. popped corn
mix suga, syrup & oleo, bring to boil &
cook 5 min. Remove & add soda &
cream of tartar. Pour over corn & bake
(watch closely & stir 200° - 1 hr.
often in oven)
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# Caramel Corn
*Recipe from the kitchen of W. Ryan*
## Ingredients
- 2 cups brown sugar
- 1/2 cup syrup
- 2 sticks oleo (margarine)
- 1/4 tsp baking soda
- 1 pinch cream of tartar
- 8 quarts popped corn
## Instructions
1. Mix the brown sugar, syrup, and oleo. Bring to a boil and cook for 5 minutes.
2. Remove from the heat and add the baking soda and cream of tartar.
3. Pour over the popped corn and bake at 200°F for 1 hour. Watch closely and stir often in the oven. -
Millionaire Salad
Millionaire Salad
2 cartons cool whip (9 oz size)
1 can cherry pie filling
1 big can crushed pineapple (juice too)
1 can Eagle brand milk
2 cups miniature marshmallows
1 cup chopped nuts (pecans)
mix together & chill over night or
can be frozen. Makes a big salad,
can be put in a large cake pan.
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# Millionaire Salad
## Ingredients
- 2 cartons Cool Whip (9 oz size)
- 1 can cherry pie filling
- 1 large can crushed pineapple (with juice)
- 1 can Eagle Brand sweetened condensed milk
- 2 cups miniature marshmallows
- 1 cup chopped nuts (pecans)
## Instructions
1. Mix all ingredients together.
2. Chill overnight, or freeze.
3. Serve in a large cake pan if desired; makes a big salad. -
Vanilla Wafer Cake
Vanilla Wafer Cake
1 stick butter
2 cup sugar
3 eggs
1/2 cup milk
1 Cup pecan
1 cup coconut
1/2 t B. P.
1 pkg Vanilla wafers
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# Vanilla Wafer Cake
## Ingredients
- 1 stick butter
- 2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 cup pecans
- 1 cup coconut
- 1/2 tsp baking powder
- 1 package vanilla wafers
## Instructions
1. Preheat the oven to 350F. Grease and flour a loaf pan (9x5) or a small tube pan.
2. Crush the vanilla wafers into fine crumbs, about 3 cups. A food processor or a zip-top bag and rolling pin both work. Stir the baking powder into the crumbs.
3. Cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each.
5. Add the wafer crumbs and the milk alternately, in two or three additions, mixing just until combined.
6. Fold in the pecans and coconut.
7. Spread the batter in the pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. Start checking at 45 minutes.
8. Cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely. -
Uncooked Fruit Cake
Uncooked Fruit Cake
1 can Eagle Brand milk
1 large pkg marshmallows
1 medium can apricot nectar
1 pkg coconut mix in large
bowl.
4 lbs crushed graham crackers
1 lb pecans
1 lb raisins
1 lb walnuts
mix this with the above
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mixture, add crackers 1 cups at a
time.
Wet hands & press good into pans
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# Uncooked Fruit Cake
## Ingredients
### Base Mixture
- 1 can Eagle Brand sweetened condensed milk
- 1 large package marshmallows
- 1 medium can apricot nectar
- 1 package coconut
### Add-Ins
- 4 lbs crushed graham crackers
- 1 lb pecans
- 1 lb raisins
- 1 lb walnuts
## Instructions
1. Mix the Eagle Brand milk, marshmallows, apricot nectar, and coconut in a large bowl.
2. Mix the crushed graham crackers, pecans, raisins, and walnuts together with the above mixture, adding the crackers 1 cup at a time.
3. Wet hands and press firmly into pans. -
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. -
Quick Fudge
Quick Fudge
1 stick margine
6 T milk
4 T cocoa
1 t vanila
Bring to a boil pour over
a box of powdered sugar &
1 cup of pecans
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# Quick Fudge
## Ingredients
- 1 stick margarine
- 6 Tbsp milk
- 4 Tbsp cocoa
- 1 tsp vanilla
- 1 box powdered sugar
- 1 cup pecans
## Instructions
1. Bring the margarine, milk, cocoa, and vanilla to a boil.
2. Pour the hot mixture over the powdered sugar and pecans. -
Pumpkin Pie
Pumpkin Pie
2 eggs beaten 1 1/4 t cinnamon
1-1 lb can pumpkin 1 t ginger
1/2 Cup white sugar 3/4 t nutmeg
1/4 Cup brown sugar 1 1/2 Cup of
firmly packed canned milk
1/4 t. salt
Combine eggs & pumpkin. Blend
in sugars, salt & spices. Add
milk mix well. Pour in pie
shell. Bake at 450° or until
knife inserted come out clean
Top with cool-whip
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# Pumpkin Pie
## Ingredients
- 1 unbaked pie shell
- 2 eggs, beaten
- 1 (1 lb) can pumpkin
- 1/2 cup white sugar
- 1/4 cup brown sugar, firmly packed
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp nutmeg
- 1 1/2 cups canned milk
- Cool Whip, for topping
## Instructions
1. Combine the eggs and pumpkin.
2. Blend in the sugars, salt, and spices.
3. Add the milk and mix well.
4. Pour into the pie shell.
5. Bake at 450°F until a knife inserted comes out clean.
6. Top with Cool Whip. -
Pumpkin Bread
Pumpkin Bread
2 cups pumpkin
4 eggs
1 cup salad oil
3 cups sugar
3 1/2 cups flour
2 t soda
1 t salt
2 t pumpkin pie spice
1 cup nuts
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# Pumpkin Bread
## Ingredients
- 2 cups pumpkin (1 15oz can is close)
- 4 eggs
- 1 cup salad oil
- 3 cups sugar
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup nuts
## Instructions
1. Combine the ingredients, mixing the wet ingredients with the dry ingredients until well blended. *(The card lists ingredients only; no method is given.)*
2. Pour the batter into greased loaf pans.
3. Bake until a toothpick inserted in the center comes out clean. -
Jewish Coffee Cake
Jewish Coffee Cake
1 box yellow cake mix
1 large box instant vanilla
pudding mix
1/2 Cup Oil
4 eggs
1 t. vanilla - 1 cup water - mix
beat 10 minutes.
Topping
1/2 Cup sugar - 1 or 2 tablespoons
cinnamon, 1/2 cup nuts - Grease +
flour pan
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Pour 1/2 batter in pan - sprinkle
with topping - add rest of batter - rest
of topping - marbleize with knife
Bake 325° about 1 hr or until done.
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# Jewish Coffee Cake
## Ingredients
### Cake
- 1 box yellow cake mix
- 1 large box instant vanilla pudding mix
- 1/2 cup oil
- 4 eggs
- 1 tsp vanilla
- 1 cup water
### Topping
- 1/2 cup sugar
- 1 or 2 Tbsp cinnamon
- 1/2 cup nuts
## Instructions
### Cake
1. Grease and flour the pan.
2. Combine the cake mix, pudding mix, oil, eggs, vanilla, and water. Mix, then beat for 10 minutes.
### Topping
3. Combine the sugar, cinnamon, and nuts.
### Assembly
4. Pour half of the batter into the prepared pan.
5. Sprinkle with half of the topping.
6. Add the rest of the batter, then the rest of the topping.
7. Marbleize with a knife.
8. Bake at 325°F for about 1 hour, or until done. -
Apple Sauce Cup Cakes
Apple Sauce Cup Cakes
1½ C. flour ½ t salt
½ t B. Powder 1/8 t nutmeg
½ t soda 1/2 C. shortening
2/3 Cups sugar 3/4 C. apple sauce
1 egg
1/2 t vanilla
mix flour with B. Powder, soda
salt & nutmeg. Cream sugar &
shortening until light, then add
egg. Add vanilla to apple sauce.
fold in alternately with sifted dry
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ingredients until mixture is smooth.
Batter will be thick. Bake in 375°
oven in muffin tins which have been
greased well & floured about 18 minutes
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# Apple Sauce Cup Cakes
## Ingredients
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/2 cup shortening
- 3/4 cup apple sauce
## Instructions
1. Mix the flour with the baking powder, baking soda, salt, and nutmeg.
2. Cream the sugar and shortening until light, then add the egg.
3. Add the vanilla to the apple sauce.
4. Fold the apple sauce mixture into the creamed mixture alternately with the sifted dry ingredients until the mixture is smooth. The batter will be thick.
5. Spoon into muffin tins that have been greased well and floured.
6. Bake in a 375°F oven about 18 minutes. -
Orange Slice Cookies
Orange Slice Cookies
1 cup shortening 1 cup chopped
2 cups brown sugar pecans
2 cups flour 1 cup oranged
1 t. soda slices
1 t. B. Powder (Chopped)
2 eggs
1 cup coconut
2 cups oatmeal
1/4 t salt.
Bake in 325° oven until
light brown.
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# Orange Slice Cookies
## Ingredients
- 1 cup shortening
- 2 cups brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 cup coconut
- 2 cups oatmeal
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 cup orange slice candies, chopped
## Instructions
1. Cream the shortening and brown sugar; beat in the eggs.
2. Combine the flour, baking soda, baking powder, and salt; add to the creamed mixture.
3. Stir in the coconut, oatmeal, chopped pecans, and chopped orange slice candies.
4. Drop by spoonfuls onto a baking sheet and bake in a 325°F oven until light brown. -
Crisp Sugar Cookies
Crisp sugar Cookies
2 1/4 Cups sifted flour 2 eggs
1/2 t soda 1 t. vanilla
1 t B. Powder 1 T milk
1/2 Cup shortening
1 Cup sugar
Bake in 425° oven about 10
minutes - can wrap dough in
wax paper + chill.
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# Crisp Sugar Cookies
## Ingredients
- 2 1/4 cups sifted flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 Tbsp milk
## Instructions
1. Cream the shortening and sugar. Beat in the eggs, vanilla, and milk.
2. Sift together the flour, baking soda, and baking powder, and mix into the creamed mixture.
3. The dough may be wrapped in wax paper and chilled.
4. Bake in a 425°F oven for about 10 minutes.