HURRICANE MILKY WAY CAKE

This is an old recipe from the 1960s.

8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme

In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.

Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.

Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.

This pinterest photo is used as reference only.

Not this exact recipe

CHEESE COVERED MEATLOAF

I got this recipe many years ago with my first blender.

3/4 cup milk
2 eggs
2 slices bread, torn into pieces
1/4 of a small onion
1 tsp salt
1/2 tsp ground sage
dash black pepper
2 lbs ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp process American cheese, cut into cubes (1 cup)
1/2 slice canned pimento

Place 3/4 cup milk, eggs, bread, onion, salt, sage, and pepper into a blender container. Blend until combined then add to the ground beef in a large mixing bowl. Mix together well. Pat the meat mixture into a 9x5x3-inch loaf pan. Bake at 350 degrees for 1 1/2 hours.

Prepare cheese sauce by placing remaining ingredients in the blender container. Blend until ingredients are combined and cheese is finely chopped. Transfer the mixture to a saucepan; cook and stir over low heat until the sauce is thick and smooth. Place meat loaf on a serving platter then spoon the cheese sauce over the top.

Yield: 8-servings

file photo used for reference only

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HERSHEY'S HOLIDAY FUDGY PECAN PIE

This is an old recipe from the back of a Hershey's Cocoa can many years ago.

1 9-inch unbaked pie shell
1/3 cup butter or margarine
1/3 cup Hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans, optional
1 cup pecan halves

Prepare the pie shell and set aside.

Heat the oven to 375 degrees.

In a medium saucepan over low heat melt the butter. Add the cocoa to the butter and stir until the mixture is smooth. Remove the saucepan from the heat; cool slightly. Stir in the sugar, salt, eggs, and corn syrup; blend thoroughly. Stir in the chopped nuts, if desired. Pour the mixture into the prepared pie shell. Place the pecan halves over the top of the mixture. Bake for 40 minutes at 375 degrees. Cool completely. Cover and let stand about 8 hours before serving. Top the slices of pie with whipped cream, if desired.

Yield: 8 servings

Hershey's photo of this recipe

APPLE BUTTER SPICE CAKE

 Another old recipe from my late mother's shoebox recipe collection. This was cut from her local newspaper.

CHINESE NOODLE HAMBURGER CASSEROLE

1/4 cup butter

1 lb extra lean hamburger
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Chinese noodles

Brown meat, onions, celery and bell pepper in a skillet in the butter. Add the soups and simmer for 30 minutes. Add Chinese noodles and mix well. Pour into a lightly buttered casserole dish and bake at 350 degrees for 30 minutes.

file clipart

HOMEMADE PASTA DOUGH

I have had this recipe clipping for so long, I have no idea where I got it. It is years and years old.

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

In a large bowl with a wooden spoon, stir the flour with the remaining ingredients to make a stiff dough. On a well-floured surface, knead the dough until smooth and no longer sticky. This should require around 20 kneads. Wrap dough in plastic wrap and let rest for 30 minutes. This makes the dough easier to roll out. (Or, if using a modern-day food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead the dough; wrap and let rest for 30 minutes.) Cut into your preferred shapes.

Yield: 1 lb of pasta

   

file photo for reference only

APPLE CHEESE TURNOVERS

This recipe is older than my children who are in their 40s and 50s.

2 cups applesauce

1 tsp cinnamon
1 tsp cornstarch
1 tbsp cold water
1 (scant) cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 pkg (3-oz) cream cheese
3/4 cup shredded sharp cheddar cheese

In a saucepan mix the applesauce and cinnamon. In a small cup mix the cornstarch and water together until smooth; add to the applesauce and cinnamon. Cook, stirring, over medium heat for about 15 minutes or until the mixture is almost dry. Allow to cool.

In a bowl, combine the flour, baking powder, and salt. Cut the butter and cream cheese into the flour mixture. Shape dough into a ball and chill.

Roll the dough out on a lightly floured surface and cut into 3-inch rounds. Place 1 tablespoon of the applesauce mixture and 1 teaspoon of the shredded cheese on half of each round. Moisten the edges of the rounds with water. Fold the round over and press the edges together to seal. Using a fork, pierce top a few times to allow steam to escape. Place turnovers on a baking sheet and place in a 425 degree oven. Bake for 15 minutes or until browned. Sprinkle the tops lightly with cinnamon sugar and serve while hot.

Yield: 3 dozen

file photo

PEANUT BUTTER FINGERS

This recipe is from an old grocery store give-away years ago.

1 pkg active dry yeast
2 tbsp water at 105 to 115 degrees (warm)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 1/2 cups all-purpose flour (or 3/4 cup all-purpose and 3/4 cup whole-wheat)
3/4 tsp baking soda
1/4 tsp salt
Cocoa Glaze: Recipe follows

Dissolve the yeast in the warm water in a large bowl. Mix in the granulated sugar, brown sugar, egg, peanut butter, and shortening until smooth. Stir in the flour, baking soda and salt. Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Remove dough from refrigerator and shape by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheets. Bake until lightly browned, about 8 minutes. Cool on wire rack. Make the cocoa glaze and dip one end of each cookie into the cocoa glaze.

COCOA GLAZE:

1 1/2 cups powdered sugar
1/4 cups baking cocoa
3 tbsp milk
1 tsp vanilla

Mix the powdered sugar and cocoa in a medium bowl. Stir in the milk and the vanilla until smooth. Gradually add more milk, 1/2 teaspoon at a time, until of dipping consistency, if needed.

for reference only - not this exact recipe

QUICK OVEN OMELET

 This recipe is from an old Southern Indiana church cookbook.

10 eggs

1/2 c milk (if you want, use cream instead of milk)

1 c shredded Cheddar cheese

1 c finely chopped cooked ham or cooked bacon

1/4 c chopped green pepper

1/4 c chopped onion

In a bowl, beat eggs and milk until light and fluffy. Stir in cheese, ham or bacon, green pepper and onion. Pour into greased 9-inch square baking dish. Bake at 400 degrees for 25 minutes or until golden brown.

Yield: 4 to 6 servings

file photo for reference only - not this exact recipe

DUTCH APPLE WALNUT BREAD

This is an old recipe from Northern Indiana.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup chopped peeled apples
1/3 cup chopped walnuts

In a mixing bowl, cream the butter and sugar together until creamy. Beat in the eggs and the vanilla. Combine the flour with the baking soda and salt; stir into the butter mixture alternately with the buttermilk. Fold in the apples and walnuts. Pour into a greased 9-inch loaf pan. Make the following topping and sprinkle over the batter. Bake in a 350- degree oven for 50 to 60 minutes until done. Cook in pan for 10 minutes before removing.

TOPPING:
1/3 cup flour
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp ground cinnamon
3 tbsp butter

Combine the flour, sugar, brown sugar, and cinnamon. Cut in the butter until crumbly. Sprinkle over the batter before baking.

File Photo-Not this exact recipe.