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Fruit Ball Candy
Fruit Ball Candy
1 cup figs 1/2 c nuts
1 cup dates (orange juice if mixture
1 cup raisins is too dry)
Alternate in grinder. Make in balls.
Melt dark semi-sweet Chocolate
in double boiler
Dip in Chocolate & remove Chocolate Candy
& place on board
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# Fruit Ball Candy
## Ingredients
- 1 cup figs
- 1 cup dates
- 1 cup raisins
- 1/2 cup nuts
- Orange juice (if mixture is too dry)
- Dark semi-sweet chocolate (for dipping)
## Instructions
1. Alternate figs, dates, raisins, and nuts in grinder.
2. Make into balls.
3. Melt dark semi-sweet chocolate in a double boiler.
4. Dip balls in chocolate and remove excess chocolate.
5. Place on board to set. -
Helen's Banana Bread
350°
Helens Banana Bread 55-60 min
1/4 cup shortening 2/3 cup mashed banana
3/4 cup sugar 2 cups sifted flour
1 egg 1/2 tsp baking powder
1/2 tsp. soda 1/4 tsp salt
3 tablespoon buttermilk 1/2 cup chopped nuts
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# Helen's Banana Bread
## Ingredients
- 1/4 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/2 tsp baking soda
- 3 Tbsp buttermilk
- 2/3 cup mashed banana (~1 1/2 - 2 bananas)
- 2 cups sifted flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F.
2. Cream shortening and sugar together.
3. Beat in egg.
4. Dissolve baking soda in buttermilk and add to creamed mixture.
5. Stir in mashed banana.
6. Sift together flour, baking powder, and salt; add to wet mixture and mix until combined.
7. Fold in chopped nuts.
8. Pour into a greased loaf pan and bake at 350°F for 55–60 minutes. -
Nashville House Fried Rolls
Nashville House Fried Rolls
soften 1 cake yeast in 1/4 cup warm water
& 1 qt warm milk
Add 1/4 cup sugar
1/2 " Crisco
5 tsp salt
sift & add 5 to 7 cups flour to 9
kneed on floured surface until
smooth & satiny.
Let rise till doubles in size about 1 hr.
Roll into small balls about the size of golf
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balls & let rise again till double in size.
Deep fry in Crisco for 2 1/2 min on
each size (350°)
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# Nashville House Fried Rolls
## Ingredients
- 1 cake yeast
- 1/4 cup warm water
- 1 qt warm milk
- 1/4 cup sugar
- 1/2 cup Crisco
- 5 tsp salt
- 5 to 7 cups flour (up to 9)
## Instructions
1. Soften 1 cake yeast in 1/4 cup warm water and 1 qt warm milk.
2. Add sugar, Crisco, and salt.
3. Sift and add 5 to 7 cups flour (up to 9 cups total).
4. Knead on a floured surface until smooth and satiny.
5. Let rise until doubled in size, about 1 hour.
6. Roll into small balls about the size of golf balls and let rise again until double in size.
7. Deep fry in Crisco for 2 1/2 minutes on each side at 350°. -
Persimmon Pudding
PERSIMMON PUDDING
¼ cup butter or margarine 1 cup milk
1 cup sugar 1 cup flour
1 beaten egg ½tsp. soda
1 cup pulp ¼ tsp. salt
With electric mixer, cream sugar& butter.Add
beaten egg. Combine dry ingredients; add
alternately with pulp & milk. Pour into 7"x11"
glass baking dish. Set pan in another pan of
water. Bake at 350° for 1 hour.
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# Persimmon Pudding
## Ingredients
- 1/4 cup butter or margarine
- 1 cup sugar
- 1 beaten egg
- 1 cup persimmon pulp
- 1 cup milk
- 1 cup flour
- 1/2 tsp soda
- 1/4 tsp salt
## Instructions
1. With electric mixer, cream sugar and butter.
2. Add beaten egg.
3. Combine dry ingredients; add alternately with pulp and milk.
4. Pour into 7"x11" glass baking dish.
5. Set pan in another pan of water.
6. Bake at 350° for 1 hour. -
Spinach Salad
Spinach Salad
Recipe from: Jane Eller
MIX & CHILL: 1/4 c. vegetable oil
1/4 c. catsup 1/4 c. sugar
1/2 tsp salt 1/4 c. vinegar
1 sm. onion- minced 1 Tb. Worcestershire sauce
Add above dressing with the following & toss:
8 c. Fresh spinach (10 oz bag) torn & chilled
4 hard boiled eggs (or as desired)
8 slices (1/2 lb) bacon, crumbled
Add after dressing:
1 c. croutons
1 c. bean sprouts if desired
eggs if sliced.
Serves 8-10
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# Spinach Salad
## Dressing (Mix & Chill)
- 1/4 cup vegetable oil
- 1/4 cup catsup
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup vinegar
- 1 small onion, minced
- 1 Tbsp Worcestershire sauce
## Ingredients
- 8 cups fresh spinach (10 oz bag), torn and chilled
- 4 hard boiled eggs (or as desired)
- 8 slices (1/2 lb) bacon, crumbled
- 1 cup croutons
- 1 cup bean sprouts, if desired
## Instructions
1. Combine all dressing ingredients and chill.
2. Add dressing to spinach, hard boiled eggs, and crumbled bacon and toss.
3. Add croutons and bean sprouts after dressing and toss lightly.
4. Serves 8–10. -
No Bake Cookies
NO BAKE COOKIES Freda Adolph
2½ cups quick oats
1/2 c chopped nuts
1/2 c peanut butter
Next mix this syrup -
2 cups sugar
1/2 c milk
1/4 lb margarine
4 tbsp cocoa
Cook this and when it comes to a boil, turn
to low, and boil 2 minutes. Remove from burn
er and add 2 tsp vanilla. Pour syrup over
dry mix and mix well. Drop by tsp. on
waxed paper and let set for 3 hours.
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# No Bake Cookies
## Dry Mix
- 2 1/2 cups quick oats
- 1/2 cup chopped nuts
- 1/2 cup peanut butter
## Syrup
- 2 cups sugar
- 1/2 cup milk
- 1/4 lb margarine
- 4 Tbsp cocoa
- 2 tsp vanilla
## Instructions
1. Combine oats, chopped nuts, and peanut butter in a bowl; set aside.
2. In a saucepan, combine sugar, milk, margarine, and cocoa to make the syrup.
3. Cook syrup over heat until it comes to a boil, then turn to low and boil for 2 minutes.
4. Remove from burner and add vanilla.
5. Pour syrup over dry mix and mix well.
6. Drop by teaspoon onto waxed paper and let set for 3 hours. -
Forgotten Cookie
Forgotten Cookie
2 Egg whites beaten until frothy, then add
2/3 cup sugar gradually. Beat until peaked.
Fold in one cup chopped nuts and 1 small
package chocolate chips. Drop by spoons-
ful on ungreased cookie sheet. Preheat
oven to 350 degrees. Put in oven, turn
off heat and leave in for 5 hours or
overnight.
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# Forgotten Cookie
## Ingredients
- 2 egg whites
- 2/3 cup sugar
- 1 cup chopped nuts
- 1 small package chocolate chips
## Instructions
1. Beat egg whites until frothy, then gradually add 2/3 cup sugar. Beat until peaked.
2. Fold in chopped nuts and chocolate chips.
3. Drop by spoonfuls on ungreased cookie sheet.
4. Preheat oven to 350 degrees.
5. Put cookies in oven, turn off heat, and leave in for 5 hours or overnight. -
Butterscotch Cake
Butterscotch Cake
1st - 1 box Dark Br Sugar ) in Elec. Skillet
½ lb. Butter )
Brown aprot 10 min. )
in heavy pan = 6 egg (yolks) beaten set aside
1 cup white sugar )
6 T. (well rounded) flour ) mix
add eggs + 4 cups milk
pinch salt.
1 t. Vanilla (when cooked add this)
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Brown sugar mix. (10 min aprox)
Have milk mixture ready & pour
Br Sugar mix in (form a hard)
ball stir constantly till thickens
remove from fire & add Vanilla.
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# Butterscotch Cake (Filling/Pudding)
## Ingredients
- 1 lb (2 cups packed) dark brown sugar
- ½ lb butter
- 6 egg yolks, beaten
- 1 cup white sugar
- 6 Tbsp flour, well rounded (heaping)
- 4 cups whole milk
- Pinch of salt
- 1 tsp vanilla
## Instructions (Inferred)
**Part 1 — Butterscotch Base**
1. Combine dark brown sugar and butter in an electric skillet.
2. Cook, stirring, until browned and bubbling — approximately 10 minutes. Set aside but keep warm.
**Part 2 — Custard**
3. In a heavy saucepan, beat egg yolks well and set aside.
4. Whisk together white sugar and flour, then combine with beaten egg yolks.
5. Add milk and salt, stirring to combine.
6. Cook over medium heat, stirring constantly, until thickened.
**Combining**
7. With the custard ready and hot, pour the warm butterscotch mixture into the custard, stirring constantly.
8. Continue stirring until the mixture pulls from the sides and thickens fully.
9. Remove from heat and stir in vanilla.
## Notes
- **"Hard ball"** in the original likely means the mixture pulls away from the sides and holds its shape, not a literal candy stage — this is a thick pudding, not a candy.
- **"Cake"** in the title likely means this is a filling or pudding used in or with a cake, not a baked cake itself. -
Hello Dolly Cookies
Hello Dolly Cookies
1/2 cup butter
1 3 1/2 oz. can flaked cocoanut
1 1/2 cups graham cracker crumbs
1 cup pecans - chopped
1 6 oz. package semi-sweet choc. pieces
1 large can sweetened condensed milk
Preheat oven 350. Grease 8 inch square
pans. In mixing bowl mix butter
with crumbs. Press into bottom
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of pan. Spread condensed milk
over crumbs. Top with cocoanut
and then with nuts. Sprinkle
chocolate pieces on top.
Bake 40 mins.
Cool in pan and cut in
squares.
Jan. 1970
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# Hello Dolly Cookies
## Ingredients
- 1/2 cup butter
- 1 (3 1/2 oz.) can flaked coconut
- 1 1/2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1 (6 oz.) package semi-sweet chocolate pieces
- 1 large can sweetened condensed milk
## Instructions
1. Preheat oven to 350°F.
2. Grease 8-inch square pan.
3. In mixing bowl, mix butter with graham cracker crumbs.
4. Press crumb mixture into bottom of pan.
5. Spread condensed milk over crumbs.
6. Top with coconut and then with nuts.
7. Sprinkle chocolate pieces on top.
8. Bake 40 minutes.
9. Cool in pan and cut in squares. -
Thumbprint Cookies
Thumbprint Cookies
1/2 c. butter 1/4 t. salt
1/3 c. brown sugar 1 egg white
finely packed 3/4 c. finely chopped
1 egg yolk pecans
1/2 tsp vanilla red jelly
1 c. all purpose flour
Mix shortening thoroughly with next 3 ingred-
ients. Sift flour and salt & stir it in first
mixture. Heat oven to 375°. Roll dough
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between palms of hands into 1" balls.
Beat egg white slightly. Dip balls
into egg white; rol in pecans;
then place 1" apart on ungreased
sheet. Bake at 375° for 5 min. Remove
from oven. Quickly press thumb
gently on top of each cookie. Bake 10
min. longer. Cool on wire rack.
Place a bit of red jelly in thumbprint.
Makes 2 doz.
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# Thumbprint Cookies
## Ingredients
- 1/2 cup butter
- 1/3 cup brown sugar, finely packed
- 1 egg yolk
- 1/2 tsp vanilla
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 egg white
- 3/4 cup finely chopped pecans
- Red jelly
## Instructions
1. Mix butter thoroughly with brown sugar, egg yolk, and vanilla.
2. Sift flour and salt together and stir into first mixture.
3. Heat oven to 375°.
4. Roll dough between palms of hands into 1" balls.
5. Beat egg white slightly.
6. Dip balls into egg white; roll in pecans; then place 1" apart on ungreased sheet.
7. Bake at 375° for 5 minutes.
8. Remove from oven. Quickly press thumb gently on top of each cookie.
9. Bake 10 minutes longer.
10. Cool on wire rack.
11. Place a bit of red jelly in each thumbprint.
Makes 2 dozen. -
Ice Box Cookies
Ice Box Cookies
Recipe from the kitchen of Bertha Dansman
1 cups white sugar 1 c. chopped Nuts
1 cup Br. sugar 3 eggs
1 cups shortening 1 teasp. B. Powder
3½ c. flour 1 level teasp Soda
2 teasp. cinnamon
Mix sugar & shortening with hand
like pie crust. Add eggs & sifted
dry ingredients & nuts - Make in
Rolls & put in Ice Box a few hours.
Slice & Bake in a 350° oven (10 or 12 min)
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# Ice Box Cookies
## Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup shortening
- 3 1/2 cups flour
- 2 tsp cinnamon
- 1 cup chopped nuts
- 3 eggs
- 1 tsp baking powder
- 1 level tsp baking soda
## Instructions
1. Mix sugar and shortening with hand like pie crust.
2. Add eggs and sifted dry ingredients and nuts.
3. Form into rolls and put in the ice box (refrigerator) for a few hours.
4. Slice and bake in a 350° oven for 10 or 12 minutes. -
Frosted Fruit Bars
Frosted Fruit Bars
1 pkg. Date Bar Mix 1/2 tsp. nutmeg
1/4 C. hot water 1 C. seedless raisins
1 egg 1 C. mixed candied
1/2 tsp. cinnamon fruit
1/2 C. chopped nuts
Heat oven to 400°. To the date bar mix add
the remaining ingredients; mix until blended.
Spread in greased 15x10" pan. Bake 15 min.
Frost while warm with thin frosting made by
blending 1 1/2 C. sifted confectioners sugar
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with 3 tbsp. cream and 1 tsp. vanilla.
Cut into 4 dozen bars.
Frances Welles
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# Frosted Fruit Bars
## Ingredients
- 1 pkg. Date Bar Mix
- 1/4 cup hot water
- 1 egg
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup seedless raisins
- 1 cup mixed candied fruit
- 1/2 cup chopped nuts
## Frosting
- 1 1/2 cups sifted confectioners sugar
- 3 Tbsp cream
- 1 tsp vanilla
## Instructions
1. Heat oven to 400°.
2. To the date bar mix add the remaining ingredients; mix until blended.
3. Spread in greased 15x10" pan.
4. Bake 15 minutes.
5. Blend confectioners sugar with cream and vanilla to make a thin frosting.
6. Frost while warm.
7. Cut into 4 dozen bars.