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Fudge Sauce
Fudge Sauce
Recipe from the kitchen of Ruth Chadwick
4 Squares unsweetened
Chocolate
1½ Cups sugar
1 can (13oz) evaporated
milk
Melt Chocolate in top of double
boiler. Add sugar gradually Heat
evap. milk to scalding pt. Add to Choc.
Back:
mixture gradually. Cook until
slightly thickened. I also beat with
electric beater to be sure it is
smooth & fluffy. 1 - 8 - 1980
Happy Cooking!
---
# Fudge Sauce
*From Ruth Chadwick, January 8, 1980*
## Ingredients
- 4 squares unsweetened chocolate
- 1 1/2 cups sugar
- 1 can (13 oz) evaporated milk
## Instructions
1. Melt chocolate in top of double boiler.
2. Add sugar gradually.
3. Heat evaporated milk to scalding point. Add to chocolate mixture gradually.
4. Cook until slightly thickened.
5. Beat with electric beater to be sure it is smooth and fluffy. -
G R Christmas Brownies
G R CHRISTMAS BROWNIES
1/2 C. flour 2/3 C. brown sugar
1/2 tsp. salt 2/3 C. white sugar
1/2 C. chopped nuts 1/3 C. cocoa
1/2 C. chocolate chips 1/3 C. + 2 Tbsp flour
1/2 C. white chips
Above ingredients are in jar. Empty jar
Contents into large mixing bowl.
Add: 3 eggs, 2/3 C. oil & 1 tsp. vanilla.
Stir well. Spread in greased 9X9 inch pan.
Bake 350 degrees 27-30 minutes. Enjoy!
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---
# G R Christmas Brownies
## Ingredients
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 cup chopped nuts
- 1/2 cup chocolate chips
- 1/2 cup white chips
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1/3 cup cocoa
- 1/3 cup + 2 Tbsp flour
- 3 eggs
- 2/3 cup oil
- 1 tsp vanilla
## Instructions
1. Empty jar contents into a large mixing bowl.
2. Add 3 eggs, 2/3 cup oil, and 1 tsp vanilla.
3. Stir well.
4. Spread in a greased 9x9 inch pan.
5. Bake at 350 degrees for 27–30 minutes. -
Gala Holiday Wreaths
Gala Holiday Wreaths (Joan Herr)
1/2 cup margarine 1 cup sifted flr.
1/4 cup sifted brown sugar 1 cup finely chopped nuts
1 egg, separated Rasberry jam
Cream marg. and sugar together until
light and fluffy. Add egg yolk and
beat well. Add flour. Chill dough.
Form into small balls. Dip in egg
white and then roll in nuts. Place
on a baking sheet. Press a hole in
Back:
center of each cookie with handle of
a knife. Bake in a very slow
oven (300°) after 5 min. of baking
Press in center again & bake 10
min. Cool & fill centers with
jam.
---
# Gala Holiday Wreaths
## Ingredients
- 1/2 cup margarine
- 1/4 cup sifted brown sugar
- 1 egg, separated
- 1 cup sifted flour
- 1 cup finely chopped nuts
- Raspberry jam
## Instructions
1. Cream margarine and sugar together until light and fluffy.
2. Add egg yolk and beat well.
3. Add flour.
4. Chill dough.
5. Form into small balls.
6. Dip in egg white and then roll in nuts.
7. Place on a baking sheet.
8. Press a hole in the center of each cookie with the handle of a knife.
9. Bake in a very slow oven (300°).
10. After 5 minutes of baking, press in the center again and bake 10 minutes more.
11. Cool and fill centers with jam. -
Garden Relish
Card 1 Front:
Garden Relish YIELD 8 PINTS
6 c. ground cucumbers
3 c. ground onions
3 c. ground carrots
3 c. ground red & green peppers
3 T. pickling salt
4 c. white vinegar
4 c. sugar
1 T. mustard seed
1 T. celery seed
Sprinkle ground vegetables with salt, let stand 4 hrs. Drain.
Add vegetables to sugar, vinegar & spices. Simmer 1/2 hr.
Put in boiling hot pint jars & seal.
Card 1 Back: blank
---
# Garden Relish
*Yields 8 pints*
## Ingredients
- 6 cups ground cucumbers
- 3 cups ground onions
- 3 cups ground carrots
- 3 cups ground red & green peppers
- 3 Tbsp pickling salt
- 4 cups white vinegar
- 4 cups sugar
- 1 Tbsp mustard seed
- 1 Tbsp celery seed
## Instructions
1. Sprinkle ground vegetables with salt; let stand 4 hours. Drain.
2. Add vegetables to sugar, vinegar, and spices. Simmer 1/2 hour.
3. Put in boiling hot pint jars and seal.
## Editor's Notes
- **"ground"** vegetables — refers to coarsely ground or finely chopped vegetables, likely processed through a meat grinder or food processor, which was common practice for relish-making in this era. -
Garlic or Kosher Pickles
GARLIC OR KOSHER PICKLES
Wash medium size cucumbers very well. Pour boiling
water over cucumbers, let stand 2 minutes and dip im-
mediately into cold water. Dry cucumbers and pack into
sterilized jars. To each quart add 1/3 teaspoon mustard
seed, 1/3 teaspoon celery seed, small piece each of onion,
garlic, bay leaf, red pepper and 1/8 teaspoon alum (option-
al). Cover contents of each jar with boiling hot liquid,
made in the proportion of 2 quarts vinegar, 2 quarts
water, 1 cup sugar and 1/2 cup salt. Seal. Let stand for
several weeks before using.
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---
# Garlic or Kosher Pickles
## Ingredients
- Medium size cucumbers
- 1/3 tsp mustard seed (per quart jar)
- 1/3 tsp celery seed (per quart jar)
- Small piece onion (per quart jar)
- Small piece garlic (per quart jar)
- Bay leaf (per quart jar)
- Red pepper (per quart jar)
- 1/8 tsp alum, optional (per quart jar)
## Brine (per batch)
- 2 quarts vinegar
- 2 quarts water
- 1 cup sugar
- 1/2 cup salt
## Instructions
1. Wash medium size cucumbers very well.
2. Pour boiling water over cucumbers, let stand 2 minutes, then dip immediately into cold water.
3. Dry cucumbers and pack into sterilized jars.
4. To each quart jar add 1/3 tsp mustard seed, 1/3 tsp celery seed, a small piece each of onion, garlic, bay leaf, red pepper, and 1/8 tsp alum (optional).
5. Combine 2 quarts vinegar, 2 quarts water, 1 cup sugar, and 1/2 cup salt; bring to a boil.
6. Cover contents of each jar with the boiling hot liquid.
7. Seal. Let stand for several weeks before using. -
Georgie's Special Pie Crust
For Dorothy,
"Georgie's" Special Pie
Crust
2 cu flour
2/3 cu cooking oil
1/3 cu. milk
combine, w/fork spoon to form 2 balls, ...
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# "Georgie's" Special Pie Crust
## Ingredients
- 2 cups flour
- 2/3 cup cooking oil
- 1/3 cup milk
## Instructions
1. Combine with fork/spoon to form 2 balls. -
German Blueberry Kuchen
GERMAN BLUEBERRY KUCHEN
(Third Place Winner, Coffeecakes)
1½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon soda
¾ cup sugar
¼ cup soft shortening
⅔ cup milk
1 teaspoon vanilla
½ teaspoon grated lemon peel
1 egg
1 cup fresh blueberries
3 tablespoons sugar
1 teaspoon grated lemon peel
Sift together flour, baking powder, salt
and ¾ cup sugar. Add shortening, milk,
vanilla and ½ teaspoon grated lemon peel.
Beat with electric mixer on medium speed
3 minutes or 300 strokes by hand. Add
egg and beat with mixer 2 minutes longer
(or 200 strokes). Turn into greased 8x8x2-
inch pan. Lightly stir together blueberries,
3 tablespoons sugar and 1 teaspoon grated
lemon peel. Sprinkle over batter in pan.
Bake at 350 degrees 40 to 45 minutes or
until lightly browned. Cool slightly in
pan. Cut into squares and serve fairly
warm. Yields 9 servings.
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---
# German Blueberry Kuchen
*Yields 9 servings*
## Ingredients
- 1 1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/4 cup soft shortening
- 2/3 cup milk
- 1 tsp vanilla
- 1/2 tsp grated lemon peel
- 1 egg
- 1 cup fresh blueberries
- 3 Tbsp sugar
- 1 tsp grated lemon peel
## Instructions
1. Sift together flour, baking powder, salt, and 3/4 cup sugar.
2. Add shortening, milk, vanilla, and 1/2 tsp grated lemon peel.
3. Beat with electric mixer on medium speed for 3 minutes, or 300 strokes by hand.
4. Add egg and beat with mixer 2 minutes longer (or 200 strokes).
5. Turn batter into a greased 8x8x2-inch pan.
6. Lightly stir together blueberries, 3 Tbsp sugar, and 1 tsp grated lemon peel. Sprinkle over batter in pan.
7. Bake at 350°F for 40 to 45 minutes or until lightly browned.
8. Cool slightly in pan. Cut into squares and serve fairly warm. -
German Dill Pickles
German Dill Pickles
3 qts & 1 cup water good
1 qt vinegar 1C salt.
mix the ingredients, bring to
boiling, then cool. Fill qts jars
with cucumbers 3in long and
split length wise into quarters
add ¼ tsp of powdered alum
Back:
to each qt. 1 big bunch of dill
and a small clove garlic
pour over the pickling syrup
& seal. one may add grape
leaves. this makes about
6 qts. of pickles
---
# German Dill Pickles
*Makes about 6 quarts*
## Ingredients
- 3 qts & 1 cup water
- 1 qt vinegar
- 1 cup salt
- Cucumbers, 3 inches long, split lengthwise into quarters
- 1/4 tsp powdered alum per quart jar
- 1 big bunch of dill per quart jar
- 1 small clove garlic per quart jar
- Grape leaves (optional)
## Instructions
1. Mix the water, vinegar, and salt together. Bring to boiling, then cool.
2. Fill quart jars with cucumbers that are 3 inches long and split lengthwise into quarters.
3. Add 1/4 tsp of powdered alum to each quart jar.
4. Add 1 big bunch of dill and a small clove of garlic to each quart jar.
5. Pour the pickling syrup over the cucumbers and seal.
6. One may also add grape leaves.
## Editor's Notes
- **"go"** — A mark appears after "3 qts & 1 cup water" on the first line; it appears to be a stray marking or annotation rather than an ingredient or instruction. It has been omitted from the formatted recipe.
- **"garlie"** — Transcribed as written; clearly intended as "garlic."
- **"1 qt vinegar"** and **"1C salt"** — Written on the same line separated by spacing; formatted as two separate ingredients for clarity.
- **"powdered alum"** — Alum (potassium aluminum sulfate) was historically used in home pickle-making to maintain crispness. **Food safety note:** The USDA no longer recommends alum in modern home canning, as it is unnecessary when proper techniques are used and may cause digestive issues in large quantities. Consult current USDA or National Center for Home Food Preservation guidelines before using.
- **"seal"** — The card instructs to pour hot brine and seal, consistent with hot-pack canning. **Food safety note:** This recipe does not specify processing in a boiling water bath. Modern food safety guidelines recommend processing pickles in a boiling water bath canner for shelf stability. Consult current canning guidelines.
- **Brine cooling** — The card states to bring the brine to a boil then cool before pouring. This is somewhat unusual for canning; it may be intended as a cold-pack or refrigerator pickle method. The instruction has been reproduced as written.
- Instructions are split across both sides of the card.
- **Completeness tag:** `minor-gaps`
- **Source type:** `personal` -
Giant Hot Cross Buns
GIANT HOT CROSS BUNS THE TAMPA TRIBUNE
BREAD MACHINE RECIPE
¼ c. water (70 degrees) 2 c. bread flour
¼ c. evaporated milk 1½ tsp. bread machine
1 egg yeast
1½ TB. sugar 1/3 c. imported chopped
2 TB. butter/margarine /snipped pitted dates
¼ tsp. salt 3 TB. chopped mixed
1/8 tsp. ground allspice candied fruits
1/8 tsp. ground nutmeg
powdered Sugar Frosting: Receipe Follows.
BREAD MACHINE RECIPE:
Measure all ingredients except dates, candied
Card 1 Back:
fruits and frosting into bread machine pan in
the order that the bread machine manufacturer
suggests.
process in sweet bread or dried fruit/nut cycle;
if machine does not have these cycles, use basic
cycle on highest crust setting. Add dates and
candied fruits at the signal or 5-10 minutes be-
fore the last kneading step ends. Remove baked
bread from pan; cool on wire rack. Drizzle
or pipe frosting on bread to make a cross.
(About 1½ pounds.)
Card 2 Front:
GIANT HOT CROSS BUNS, CARD NUMBER 2
BREAD MACHINE RECIPE
POWDERED SUGAR FROSTING:
½ cup sifted powdered sugar
1-2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Combine above in a small bowl. Stir until
smooth.
Card 2 Back: blank
---
# Giant Hot Cross Buns (Bread Machine Recipe)
*The Tampa Tribune*
*Makes about 1 1/2 pounds*
## Ingredients
### Bread
- 1/4 cup water (70°F)
- 1/4 cup evaporated milk
- 1 egg
- 1 1/2 Tbsp sugar
- 2 Tbsp butter or margarine
- 1/4 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp bread machine yeast
- 1/3 cup imported chopped/snipped pitted dates
- 3 Tbsp chopped mixed candied fruits
### Powdered Sugar Frosting
- 1/2 cup sifted powdered sugar
- 1–2 tsp evaporated milk
- 1/4 tsp vanilla extract
## Instructions
### Bread
1. Measure all ingredients except dates, candied fruits, and frosting into the bread machine pan in the order that the bread machine manufacturer suggests.
2. Process on the sweet bread or dried fruit/nut cycle. If the machine does not have these cycles, use the basic cycle on the highest crust setting.
3. Add dates and candied fruits at the signal, or 5–10 minutes before the last kneading step ends.
4. Remove baked bread from pan and cool on a wire rack.
5. Drizzle or pipe frosting on bread to make a cross.
### Powdered Sugar Frosting
1. Combine powdered sugar, evaporated milk, and vanilla extract in a small bowl.
2. Stir until smooth. -
Ginger Ale Punch
2 qt ginger ale
1c. strong tea .
2 cinnamon sticks
1 c. sugar
3/4 c. orange juice
1/3 c. lemon juice
Booze to taste
make tea w/ cinnam
boil for while
pour over
sugar
add juices,
Booze & ale
at end
can refrigg own.
night w/o ginger
ale.
Card 1 Back:
Mrs. Barb Washburn
[REDACTED] Madison, Wis.
---
# Ginger Ale Punch
*Recipe from the kitchen of Mrs. Barb Washburn*
## Ingredients
- 2 qt ginger ale
- 1 cup strong tea
- 2 cinnamon sticks
- 1 cup sugar
- 3/4 cup orange juice
- 1/3 cup lemon juice
- Booze to taste
## Instructions
1. Make tea with cinnamon sticks; boil briefly.
2. Pour hot tea over sugar and stir to dissolve.
3. Add juices and booze.
4. Add ginger ale at the end.
5. Can refrigerate on its own overnight without the ginger ale (add ginger ale just before serving). -
Ginger Ale Punch / Camino Fruit Punch
Ginger Ale Punch
1 cup sugar
1 cup hot tea infusion
3/4 cup Sunkist orange juice
1/3 cup Sunkist lemon juice
1 pint ginger ale
1 pint White Rock
Few slices Sunkist orange
Pour tea over sugar, and, as soon as
sugar is dissolved, add fruit juices; strain
into punch-bowl over a large piece of ice,
and, just before serving, add ginger ale,
White Rock, and slices of Sunkist orange.
Camino Fruit Punch
Mix 1/4 cup Sunkist lemon juice, 1/2 cup Sunkist
orange juice, 1/2 cup sugar syrup, 1 cup pineapple
syrup, 2 cups ice-water; using syrup drained from can
of pineapple, and strain over a piece of ice. Serve in
high, narrow tumblers which have been frosted by
dipping the edges quickly into lemon juice and then
in coarse sugar. Place a small slice of canned pineapple
on top and a sprig of mint and two straws in the center,
where hollowed out; add a large cherry or strawberry,
and serve. Makes four glasses; 12 punch glasses.
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# Ginger Ale Punch
## Ingredients
- 1 cup sugar
- 1 cup hot tea infusion
- 3/4 cup Sunkist orange juice
- 1/3 cup Sunkist lemon juice
- 1 pint ginger ale
- 1 pint White Rock
- Few slices Sunkist orange
## Instructions
1. Pour tea over sugar, and, as soon as sugar is dissolved, add fruit juices.
2. Strain into punch bowl over a large piece of ice.
3. Just before serving, add ginger ale, White Rock, and slices of Sunkist orange.
# Camino Fruit Punch
## Ingredients
- 1/4 cup Sunkist lemon juice
- 1/2 cup Sunkist orange juice
- 1/2 cup sugar syrup
- 1 cup pineapple syrup (drained from can of pineapple)
- 2 cups ice water
- Small slices of canned pineapple
- Sprigs of mint
- Large cherries or strawberries
- Coarse sugar (for frosting glasses)
- Lemon juice (for frosting glasses)
## Instructions
1. Mix lemon juice, orange juice, sugar syrup, pineapple syrup, and ice water; strain over a piece of ice.
2. Frost the edges of high, narrow tumblers by dipping them quickly into lemon juice and then into coarse sugar.
3. Pour punch into frosted tumblers.
4. Place a small slice of canned pineapple on top and a sprig of mint and two straws in the center, where hollowed out.
5. Add a large cherry or strawberry and serve.
6. Makes 4 glasses; 12 punch glasses. -
Ginger Cookies
Ginger Cookies
1 cup Granulated Sugar
3/4 " Brown Sugar
V2 " Crisco
salt
3 cups pastry flour
1½ tbls. molasses
1 teaspoon ginger
3 eggs
1 tsp. cinnamon
1¼ tsp. soda
Scale all ingredients in
mixing Bowl & mix to
a smooth dough.
Bake 350.° degrees - These
will puff up then fall
flat - that means all done
So says Richard.
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# Ginger Cookies
## Ingredients
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup Crisco
- salt
- 3 cups pastry flour
- 1 1/2 Tbsp molasses
- 1 tsp ginger
- 3 eggs
- 1 tsp cinnamon
- 1 1/4 tsp baking soda
## Instructions
1. Scale all ingredients in mixing bowl and mix to a smooth dough.
2. Bake at 350°F.
3. These will puff up then fall flat — that means all done, says Richard.