SNOWBALL COOKIES 1963
From Billie Reid
1/2 cup butter
1/3 cup sugar
1 egg yolk (save white for frosting)
1 t. vanilla
1/4 t. salt
1 1/4 cups flour
2 to 2 1/2 cups toasted coconut
Cream butter; add sugar, creaming well.
Blend in egg yolk, vanilla and salt.
Gradually add flour; mix well.
Divide dough into 3 parts.
Shape each portion into a 10 inch roll. Cut into 3/4" pieces.
Place on ungreased cookie sheet.
Bake at 350 for 15-17 minutes until delicately browned.
Cool.
Coat with frosting; roll in coconut.
Makes about 3 dozen.
FLUFFY WHITE FROSTING
2/3 cup sugar
1 egg white
1/4 cup light corn syrup
2 T. water
1/8 t. salt
1/8 t. cream of tartar
1 t. vanilla
In top of double boiler, combine all ingredients except vanilla.
Cook over rapidly boiling water, beating with mixer until mixture stands in peaks.
Remove from heat. Add vanilla, beat 1 minute.
CARROT CAKE
From Billie Reid
2 cups self-rising flour
2 cups sugar
1 1/2 t. cinnamon
1 1/2 cups oil
1 t. walnut flavoring
1 cup chopped pecans
3 cups grated carrots
4 eggs
Mix and bake in 350 oven for 1 hour and 15 minutes.
Frosting
1 cup sugar
1/2 cup buttermilk
1/2 t. soda
1 t. vanilla
2 T. light Karo syrup
Mix, add soda just as you start cooking.
Cook over direct heat for 5 minutes.
Pour over cake in pan.
Let stand overnight in fridge.
CHERRY DROPS
From Billie Reid
2 cups flour, sifted
1/2 t. soda
1 t. salt
1 cup brown sugar
3/4 cup shortening
1 egg
1 t. vanilla extract
2 T. milk
1/2 cup nuts, chopped
1/2 cup maraschino cherries, chopped
1/2 cup coconut
Sift together the flour, soda, and salt.
Add brown sugar, shortening, and egg.
Mix the vanilla extract with the milk and add to the flour mixture.
Stir to combine ingredients, then beat 2 minutes.
Stir in nuts, cherries and coconut.
Drop by spoon onto greased baking sheets.
Bake at 375 for 10-15 minutes.
Makes 4.5 dozen.
FUDGY MACAROONS 1963
From Billie Reid
In a 2 quart saucepan, mix:
1/2 cup evaporated milk
3/4 cup sugar
2 T. butter
Cook and stir over medium heat until mixture boils and is bubbly all over top.
Boil and stir over medium heat 2 minutes more. Remove from heat.
Stir in 1 t. vanilla and 1 6-oz. pkg. (1 cup) chocolate bits until melted.
Mix in:
2 cups corn flakes (plain or sugar-coated)
1 1/4 cups coconut, cut up
1/2 cup broken nuts
Drop quickly from a spoon onto waxed paper.
Let stand until set.
Makes about 24.
BUTTERSCOTCH MACAROONS
Use 1 6-oz. pkg. (1 cup) butterscotch morsels in place of chocolate bits.
ENGLISH CAKE DESSERT 1963
11-25-1963
From Billie Reid
1 cup confectioners' sugar
2/3 cup cornstarch
3 eggs, separated
1/8 t. cream of tartar
2 T. water
1/2 t. vanilla
Sift 3 times:
1/2 cup of the sugar with the cornstarch
Beat egg whites, cream of tartar and water to soft peaks in a large bowl.
Beat in the rest of the sugar a little at a time - beat mixture to stiff peaks.
Beat in yolks and vanilla just until well-blended.
Fold in sugar-cornstarch mixture a little at a time.
Bake in two 8" ungreased, unlined, layer pans in a 350 oven for 30 minutes, or until cake tests done.
Put layers together with filling and topping of whipped cream and decorate with fresh fruit or drained, canned fruit (peaces, bananas or strawberries).
MINT AND OREO ICE CREAM CAKE
From Sonya Troyer
12 ice cream sandwiches
1 1.75 qt. mint chocolate chip ice cream
2 packages Oreo cookies
1 package of Cool Whip
1 jar hot fudge topping
In pyrex dish:
Place 12 ice cream sandwiches on bottom of pyrex dish. You will need to cut a few to fit the shape of the pyrex dish.
Next, cover ice cream sandwiches with a layer of mint chocolate chip ice cream. Use almost the whole container until all the ice cream sandwiches are hidden/covered.
Next, layer oreo cookies over the mint ice cream layer. It takes an entire package plus one row of another package of oreos to cover.
The next layer is made by spreading Cool Whip over the oreos. Use the entire container of Cool Whip.
Top with crushed oreos.
Warm a jar of hot fudge sauce in the microwave so it's easy to drizzle.
Drizzle warmed hot fudge sauce over crushed oreo topping.
Freeze about 6 hours.
GINGERBREAD 1963
From Billie Reid (from Mrs. George Self, Indianapolis)
3 cups flour
1 cup sorghum molasses
1 cup brown sugar
1 cup sweet milk
2 t. soda
1 t. ginger
6 T. shortening
2 eggs
2 T. cinnamon
Mix.
Bake at 350 degrees.
Note: No baking time was included. I looked up another recipe and it says to bake for one hour so we can use that as a guideline.
