FRUIT CANDY 1960's

FRUIT CANDY 1960's

From Billie Reid (from Jack LaLanne)

Grind together:

1/2 lb. raisins
1/2 lb. dates
1/2 lb figs
1 cup coconut
walnuts

Make into balls or squares and roll into shredded coconut.

Put in refrigerator.

PECAN CLUSTERS 1963

PECAN CLUSTERS 1963

From Billie Reid

Put into heavy saucepan:
1/2 cup sugar
1/2 cup evaporated milk
1 T. corn syrup

Stir over medium heat until mixture boils and is bubbly all over the top.

Boil and stir over medium heat 2 minutes more.  Remove from heat.

Stir in 1  6-oz. pkg. (1 cup) chocolate bits until completely melted.  

Stir in 1 cup pecans.

Drop with spoons onto waxed paper.

Chill until set.

Makes 24.

PEANUT BUTTER FUDGE 1963

PEANUT BUTTER FUDGE 1963

From Billie Reid (From Marie Reid)

Prepare a buttered cookie sheet pan.

3 cups sugar (may be 5)
1 tall can evaporated milk
1/4 lb. butter
pint jar marshmallow creme
1  1/2 cup peanut butter

Cook first 3 ingredients together, stirring constantly.

After it comes to a full boil, boil for 10 minutes (Mom: or 5 minutes).

Add pint jar marshmallow creme and peanut butter and beat until creamy or until ready to pour into a buttered pan.

QUICK PEANUT BUTTER FUDGE

QUICK PEANUT BUTTER FUDGE

From Billie Reid

1/4 cup butter
1/3 cup peanut butter
1 lb. confectioner's sugar
1/3 cup instant nonfat dry milk
1/2 cup light corn syrup
1 T. water
1 t. vanilla
1/2 cup chopped walnuts or pecans

Melt butter and peanut butter in top of 2 qt. double boiler over boiling water.

Sift confectioner's sugar and nonfat dry milk together; set aside.

Stir syrup, water and vanilla into mixture over boiling water.

Blend in sifted dry ingredients in two additions, stirring until well-blended and smooth.

Remove from boiling water.

Mix in nuts.

Turn into greased 8-inch square pan. 

Cool.  Cut into squares.

Makes 1  3/4 lbs.

SPICED MOLASSES COOKIES

SPICED MOLASSES COOKIES

From Billie Reid

3 1/2 cups flour, sifted
1/2 t. baking powder
2 t. soda
1 1/2 t. salt
1/2 t. ginger
1/2 t. cinnamon
1 cup shortening
1 cup sugar
1 cup molasses
2 eggs
1/2 cup buttermilk or sour milk

Sift together the flour, baking powder, soda, salt, ginger and cinnamon.

Cream together the shortening and sugar until light and fluffy.

Add molasses and eggs; mix well.

Add flour mixture to creamed mixture, alternately with buttermilk or sour milk.

Mix until smooth.

Chill dough.

Roll out to 1/4" thickness on a floured board or pastry cloth.

Cut with a floured cookie cutter.

Bake on ungreased baking sheets at 375 for 12-15 minutes.

This makes about 6 dozen.

Tip:  Instead of chilling, dough may be dropped by spoon onto greased baking sheets.

OLD FASHIONED SOFT SUGAR COOKIES 1962

OLD FASHIONED SOFT SUGAR COOKIES 1962

From Billie Reid  (from Adah Lumpkin, Xenia, Ohio)

1/2 cup butter
1  1/2 cup sugar
2 eggs
1 t. vanilla
3 cups flour
1 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 cup dairy sour cream
cinnamon, sugar

Cream butter to consistency of mayonnaise; add sugar gradually, while continuing to cream.

Add eggs one at a time, beating well after each addition.

Add vanilla, beat.

Mix and sift flour, salt, baking powder, and baking soda.

Add dry ingredients to creamed mixture, alternating with sour cream.

Drop on well-greased cookie sheet by spoonful.

Flatten with back of spoon and sprinkle with cinnamon and sugar.

Bake at 400 for 10-12 minutes.


CHOCOLATE SUGAR COOKIES

Add 2 squares unsweetened chocolate, melted and cooled.

Add to creamed mixture and continue as above.


RAISIN SUGAR COOKIES

Add 1 cup seedless raisins to creamed mixture and continue as above.

EASY GRAHAM BARS 1963

EASY GRAHAM BARS 1963

From Billie Reid

In 3 quart bowl, mix well:
3 cups fine graham cracker crumbs
1 cup evaporated milk
1 cup sugar
1 6-oz. pkg. (1 cup) chocolate bits
1/4 cup soft butter
1/2 cup broken nuts 
1 t. vanilla

Spread mixture in a well-greased 9-inch square pan.

Bake in 350 oven about 35 minutes, or until cake pulls from sides of pan.

Cool before cutting into about 18 bars.