Friday, April 26, 2013

OLD NEWSPAPER CLIPPING FOR CINNAMON CANDY

This is another of the old clippings from my late mother's box of 1960s recipes.  I remember this candy and used to love it.

Click on the picture to enlarge for easy reading.

Wednesday, April 24, 2013

CORNFLAKE COCONUT COOKIES

This is another of the old newspaper clippings from my late mom's 1960s recipe clippings box.


Click on the picture to enlarge for easier reading.

Saturday, April 20, 2013

AELA'S CORNBREAD

This is another recipe from my 1955 Marshall Township Cookbook.  This cornbread recipe was submitted by teacher and school mother Aela Younger.

1/2 cup meal
1/2 cup flour
2 level tbsp. sugar
2/3 cup sweet milk
2 tsp. baking powder
1 tsp. salt
1 egg

Mix well and pour into pie pan in which 2 level tbsp. of shortening has been melted.  Bake in hot oven until brown.

Thursday, April 11, 2013

OLD RECIPE CLIPPING CHO-O-DATE DESSERT

This is a recipe from an old local column in my late mother's hometown newspaper in Southern Indiana.

Tuesday, April 9, 2013

RASPBERRY FUDGE BALLS


1 brick (8-oz) cream cheese, softened
1 pkg (6-oz) semi-sweet chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry preserves
finely chopped almonds or pecans, for rolling
cocoa powder, for rolling
powdered sugar, for rolling

In a bowl combine the softened cream cheese and the melted chocolate until well blended.  Stir in the vanilla wafer crumbs and the raspberry preserves.  Chill mixture several hours up to overnight.  Remove from 'fridge and roll mixture into 1-inch balls.  Roll the balls in the toppings listed above.

Yield: Approximately 3 dozen


SWEET POTATO RING

I had a friend in Indiana around 35 years ago that cooked for the VFW.  This is a VFW recipe.

6 sweet potatoes, unpeeled but scrubbed well
1 stick butter or margarine
2 cups brown sugar
1 1/2 cups water
3 tablespoons cornstarch
1 cup marshmallows
1/2 cup nuts, chopped

Boil sweet potatoes with the skin on until tender.  Peel and mash; add sugar, salt and butter to taste.
Place in a baking dish around edges only, leaving a space in center for sauce.  In a skillet, melt butter and brown sugar over low heat.  Allow to caramelize, then add 1 cup of water and cook until sugar is melted. Remove from heat and add a thickening of cornstarch in the remaining 1/2 cup of water.  Pour in center of potatoes.  Sprinkle chopped nuts and marshmallows over sauce.  Bake at 350 degrees for 20 minutes or until heated through.