SOFT SNICKERDOODLES

This recipe is from a very, very old newspaper clipping. Very good cookies.

1 cup butter

1 1/2 cups sugar

2 large eggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

3 tbsp sugar

3 tbsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, mix the butter 1 1/2 cups sugar and the eggs together.

In another bowl, combine the flour, cream of tartar, soda and salt. Blend into the butter mixture.

Place the dough and an ungreased cookie sheet in the refrigerator to chill for about 15 minutes.

While dough chills, mix the 3 tablespoons of sugar and the cinnamon together in a small bowl.

Make 1-inch balls with the dough and roll them in the cinnamon mixture to coat. Place on the chilled cookie sheet/s and bake for 10 minutes. Remove immediately from the cookie sheets after removing from oven.

Note: This is a file photo

APPLE YEAST BREAD

2 tbsp butter

1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

I don't have a picture of this bread so just pictured thin apple slices.

HOMEMADE VANILLA TAFFY

2 cups sugar

1 cup light corn syrup
1/3 cup water
2 tsp vinegar
2 tbsp oleo
2 tsp vanilla

In a 2-quart saucepan, combine sugar, syrup, and water. Heat over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and add vinegar. Cook to soft crack stage or 268 degrees. Remove from heat, add oleo and vanilla. Pour into 2 buttered plates with edges. Cool until able to handle. Butter hands, gather taffy into a ball and pull with fingertips until satiny in color and hard to pull. Pull each piece until it is about 1/2-inch thick. Cut into bite-size pieces and wrap in waxed paper. Makes about 1 1/4 pounds.

Note: This is an old Southern Indiana recipe.

Note: File Photo

JEFF DAVIS (BUTTERMILK) PIE

3 large eggs at room temperature

1/2 cup butter

1 1/2 cups granulated sugar

3 tbsp all-purpose flour

1 cup buttermilk

2 tsp vanilla

1 tbsp lemon juice

1/4 tsp freshly grated nutmeg

1 unbaked pie crust

Preheat oven to 350 degrees. Place pastry crust in the pie plate.

Beat the eggs until foamy, beat in butter, sugar, and flour until fluffy. Add the remaining ingredients and mix until smooth. Pour filling into unbaked crust and bake at 350 degrees for 45 to 55 minutes until a knife inserted in the center comes out clean.

Note: File Photo

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.

4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.

Note: File Photo

1950s BETTY CROCKER BURNT SUGAR CAKE

DOMINO'S NO COOK CANDY

This is an old recipe from the back of a 60s or 70s DOMINO POWDERED SUGAR box similar to the cane sugar one pictured below.

1 lb Domino Confectioners 10-X Powdered Sugar
1/3 cup butter or margarine, softened
1/4 tsp salt
1 tsp vanilla extract
1/3 cup light corn syrup

Mix all ingredients together until well blended. Put on board and knead until perfectly smooth and satiny. Tint with food color if desired. Shape and use as desired in making any of the following candies:

NUT SQUARES OR DIAMONDS: Knead 1/2 cup toasted chopped almonds, filberts, hickory nuts, butternuts, pecans, or walnuts into fondant. Substitute almond extract for the vanilla extract. Roll out fondant 1/3-inch thick. Cut into small squares or diamonds. Let dry and store pieces in airtight container.

MINTS: Omit vanilla and add a few drops oil or extract of peppermint or wintergreen. Tint green or pink. Shape into 3/4 inch balls and flatten into patties with a fork. Let dry and store in airtight container.

SCANDINAVIAN ALMOND CRESCENTS

This recipe was cut from the back of a very old Parkay margarine package.

1 container (8 oz) Soft Parkay Margarine
Sifted powdered sugar
1 1/2 tsps almond extract
2 1/4 cups flour
1/2 cup finely chopped almonds, toasted

Beat margarine and 1/4 cup powdered sugar until light and fluffy. Blend in extract. Add flour; mix well. Stir in almonds. Shape leve teaspoonfuls of dough into crescents; place on ungreased cookie sheet. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Remove from cookie sheet immediately. Cool 5 minutes; sprinkle lightly with additional powdered sugar.

Yield: Approximately 5 dozen cookies

Note: File Photo

OLD FASHION HEARTY MUSHROOM BURGERS

1 lb extra lean ground beef

1/2 cup fresh bread crumbs
1/2 cup fresh mushrooms, chopped
Dash of garlic powder
2 tsp Worcestershire sauce
Salt and pepper to taste
1 small onion, chopped

Combine all ingredients and mix well. Shape into 4 patties. Grill or fry until meat reaches desired doneness. Serve on a bun with your favorite condiments.

Note: File Photo

1954 A&P AD RECIPE

How many remember the old A&P grocery stores? The main thing I remember about the one in my childhood hometown was the smell of freshly ground coffee. I was young then and do not remember the ANN PAGE brand. Evidently it was an A&P private brand. My eyes aren't what they used to be so I cannot completely make out the recipe.