CHOCOLATE NUT DROPS 1964
From Billie Reid
2 cups sugar
2 squares unsweetened chocolate
1/4 t. salt
2 T. light corn syrup
2/3 cup milk
1 1/2 cups oats
1 cup shredded coconut
1/2 cup chopped nuts
2 T. butter
1 t. vanilla
Combine sugar, chocolate, salt, syrup and milk in medium-sized saucepan.
Cook over medium heat, stirring frequently to 236 degrees or until a soft ball forms when dropped into cold water.
Remove from heat.
Stir in vanilla, butter, oats, coconut and nuts.
Drop immediately by spoonful onto waxed paper.
OATMEAL REFRIGERATOR COOKIES 1964
1/2 cup peanut butter
1/2 cup butter
2 cups firmly-packed brown sugar
1 t. vanilla
2 eggs
1 3/4 cups flour
2 t. soda
3/4 t. salt
1 1/2 cups oats
1/2 cup chopped nuts
Cream together peanut butter and butter.
Add sugar gradually and cream together until light and fluffy.
Add vanilla and eggs and beat well.
Mix in flour sifted together with soda and salt.
Then add rolled oats and nuts and shape dough into rolls about 2 inches in diameter.
Wrap in waxed paper or plastic food wrap and chill in refrigerator.
Slice about 1/8" thick.
Place on ungreased cookie sheet and bake in 350 oven for about 15 minutes.
FRUIT COCKTAIL CAKE 1963
From Billie Reid (from Mom - Pearl Holmes)
1 1/2 cups sugar
2 eggs
2 cups plain flour
1 t. salt
1 medium can fruit cocktail
1 cup pecans
1/2 t. soda
Preheat oven to 350.
Mix all and sprinkle brown sugar over batter before putting cake in oven.
Bake 30-40 minutes.
Frost with recipe below.
Frosting
1 cup sugar
1 small can (1 cup) Pet milk (evaporated milk)
1 stick butter
1 cup pecans
Boil 3 minutes and pour over cake while hot.
TROPICAL OATMEAL COOKIES 1963
From Billie Reid
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1 egg
1 9-oz. can crushed pineapple
1 1/2 cup oatmeal
1 cup sifted flour
1/2 t. soda
1/2 t. salt
1/2 t. cinnamon
1/8 t. nutmeg
1/2 cup chopped walnuts
Cream shortening and sugar together until fluffy.
Beat in egg and pineapple. Then add remaining ingredients.
Drop by heaping spoonful onto ungreased cookie sheets.
Bake for 15 minutes in preheated 375 oven.
Makes 3 dozen.
BANANA OATMEAL COOKIES
From Billie Reid
3/4 cup oatmeal
3/4 cup shortening
3/4 cup sugar
1 t. baking soda
1/2 lb. or 2 small bananas
1 egg, well beaten
1 1/2 cups sifted flour
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/2 cup walnuts, chopped
golden raisins or cut dates may be added
Spread oatmeal on cookie sheet and brown in 400 degree oven. Watch closely - it browns fast! Set aside to cool.
Cream shortening and sugar until light and fluffy.
Sift together flour, baking soda, salt and spices. Add to creamed mixture, beating constantly.
Add nuts and cooled oatmeal. Blend thoroughly.
Drop by spoonful on well-greased cookie sheet.
Bake at 375 for about 15 minutes.
Makes 4 dozen.
COOKIES DECORATED WITH CHERRIES 1964
From Billie Reid
4 oz. pkg. red or green candied cherries
1/4 cup shortening
1/4 cup butter
3/4 cup sugar
1 egg
1 T. milk or cream
1 t. vanilla
1 1/4 cups sifted flour
1/4 t. baking powder
1/4 t. salt
Mix together the shortening, butter, sugar and egg.
Stir in the milk or cream and vanilla.
Sift the flour, baking powder and salt together and then stir into the other ingredients.
Chill dough.
Press dough with cookie press onto lightly greased baking sheets.
Bake at 425 for 5-7 minutes.
As soon as cookies are removed from oven, decorate with cherries cut in halves.
Makes about 5 dozen cookies.
CHOCOLATE FLUFF FROSTING 1964
From Billie Reid
1/2 cup sugar
3 T. cornstarch
1/4 t. salt
3 squares unsweetened chocolate
3/4 cup boiling water
1 1/2 t. vanilla
2 cups marshmallow creme
2 T. butter
Sift together first three ingredients.
Combine chocolate and water in saucepan; stir over low heat until chocolate is melted.
Add dry ingredients and boil, stirring constantly, until mixture is thick.
Remove from heat.
Blend in vanilla, marshmallow creme and butter.
Stir while mixture cools.
Use while frosting is warm.
Yield: frosting for two 8" or 9" cake layers.
