Tuesday, December 30, 2008

NEVER, NEVER FAIL FROSTING

This recipe, to the best of my knowledge, is from an old midwestern church.


2 cups sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 squares chocolate

Mix in saucepan; stir over low heat until butter and chocolate are melted. Boil one minute or until a candy thermometer reads 220 degrees. Remove from heat, add vanilla and beat until thick.

Note: For a delicious white frosting, omit the chocolate and make exactly like the above.

Saturday, December 27, 2008

COCO FUDGIES

This recipe is from a lady my sister worked with many years ago.

2 cups sugar
1/2 cup cocoa
1/2 cup butter or oleo*
2/3 cup evaporated milk
2 eggs, beaten
2 tsps vanilla
1 cup flaked coconut
1 cup nuts,chopped
1 lb vanilla wafers or graham crackers, crushed

FROSTING:

2 cups powdered sugar
3 tbsps cocoa
4 tbsps oleo*
1 tsp vanilla
4 to 5 tbsps evaporated milk

In a large saucepan, combine sugar, cocoa, butter and evaporated milk. Cook the mixture over low heat until the butter melts. Increase heat to medium and bring to a boil while stirring. Boil for 2 minutes and remove from the heat and stir in the beaten eggs. Return to heat and stir in the vanilla, coconut, nuts and vanilla wafers or graham crackers. Pour mixture into a well buttered 9x13-inch baking pan. Make frosting by combining all of the frosting ingredients together. Frost immediately. Cool completely before cutting into bars.

*margarine

Yield: 3 lbs.

Tuesday, December 23, 2008

KRAZY KAKE

Origin Unknown

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 tbsp cocoa
3/4 cup salad oil
2 tbsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees.

Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes.

NOTE: See the comment from edmond76 regarding better mixing instructions. Seems this recipe omitted some of the mixing instructions. Unfortunately some of these people were pretty vague. Thanks to edmond76 for pointing this out to us.

Saturday, December 20, 2008

OLD FASHION LEMON MERINGUE PIE

This recipe was cut from an old box. I would imagine it was a cornstarch box.

1 cup sugar
3 tbsp cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked 9-inch pastry shell
3 egg whites
1/3 cup sugar

In a 2-qt saucepan stir together the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring mixture to a boil over medium heat; boil one minute. Remove pan from the heat. Stir lemon rind, lemon juice and margarine into the mixture. Cool slightly. Pour mixture into the prepared pastry shell. In a small mixer bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in the 1/3 cup of sugar; beat until stiff peaks form. Spread meringue over filling starting with the edge and sealing meringue to crust. Continue filling in the center until all meringue is piled on the filling. Bake in a 350 degree oven for 15 to 20 minutes or until lightly browned. Cool before slicing.


Wednesday, December 10, 2008

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.


Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Friday, December 5, 2008

MAGIC COOKIE BARS

I know I have been making this recipe for my family for forty years. I hadn't even thought of it as an old recipe until I ran across it in my late mother's recipe files and realized how long I had been making it. These are excellent and make a perfect dessert for the office, church or other "pitch-ins", or just to please your family. My family enjoys them made with chocolate chips or butterscotch chips. I'm sure they would be good with toffee chips, peanut butter chips, etc. Try making them with your family's favorite chips. They are sure to please!

1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 can (14 oz) sweetened condensed milk
1 pkg (6 oz)semi-sweet chocolate chips (or any flavor)
1 can (3 oz)flaked coconut (or 1 1/3 cups)
1 cup chopped nuts (I prefer pecans)

Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass pan.

In a 9x13-inch baking pan, melt margarine in the oven. Remove from oven and sprinkle graham cracker crumbs over the margarine. Pour sweetened condensed milk evenly over the cracker crumbs and butter. Top with the chips, coconut, and nuts. Press down lightly, using a large spatula or the back of a large spoon. Bake for 15 to 20 minutes or until lightly browned. Cool. Cut into bars. To store, cover loosely and store at room temperature.