6 c. sugar
1/2 lb. oleo (margarine)
3 1/2 c. Karo (light)
3 cans milk (evaporated)
Boil sugar, oleo, Karo & 1 can of milk. Cook 15 to 20 min, add another can of
milk & boil 15 to 20 min. Add another can of milk & boil until it forms soft ball
in water. Pour into well buttered pan, when set cut into small pieces & wrap
in wax paper. Use a heavy sauce pan & wooden spoon.
1 stick soft butter
2 c. peanut butter
1 lb. powdered sugar (1 box)
3 c. rice krispies
chocolate – about 1/2 to 3/4 lb.
Crush rice krispies by hand, not too fine. Mix all ingredients together well
enough to form into balls. Melt chocolate & dip balls in melted chocolate. Set
coated balls on wax paper to set.
1/2 c. milk
1/4 c half & half
1 Tbls sugar
1/4 tsp. vanilla
1 sandwich-size sealable bag
1 gallon-size sealable bag
2 c. ice
1 Tbls. Coarse salt
Put the small bag with milk, half & half, sugar, & vanilla securely zipped, into
the large sealable bag that the salt & ice in it. Remove excess air from both
bags to keep them from unexpectedly popping open. Then “SHAKE YOURSELF
SILLY” for about 5 min.
Can be done with coffee cans: 1 lb. can & 3 lb. can.
2 pks. Yeast
1 c. warm milk (115* – 120*)
4 Tbls. Sugar
4 1/2 c. flour
1 tsp.. Salt
1/2 c. cold butter
2 egg yolks
1 lb. finely ground nuts
1/2 c. warm milk
1 c. sugar
1 Tbls. Butter
Add yeast & sugar to warm milk & let stand. Mix flour, salt & cold butter as
for pie dough. Make well, add egg yolks, then milk with yeast. Mix well. Turn
out on floured surface and knead until dough is smooth. Butter large bowl
& place dough in bowl turning once to coat. Let stand in warm place for 1 hour.
While dough is rising mix nuts, warm milk, butter & sugar together until well
mixed. When dough is ready divide into 3 pieces roll each piece out to 16″ X
8″. Spread each piece with 1/3 on the nut mixture, roll from long side, seal
edge with egg wash & pinch close. Place on parchment lined baking sheet
Bake at 350* for 40 min., until lightly brown. Remove from baking sheet &
wrap in damp towel for 2 min.
1/2 c. mashed potatoes
1/8 tsp. salt
about 2 lb. confectioners sugar
1/2 tsp. vanilla
peanut butter
Cook potatoes & mash fine, using NO seasonings or milk. Stir in salt & vanilla.
Add confectioners sugar gradually until stiff enough to roll. Roll half at a time
& spread rather thinly with peanut butter. Roll like jelly roll, let set, then slice.
Makes 4 doz. If you won’t use it within several days, refrigerate.
* Have extra confectioners sugar on hand.
2 c. sugar
1/2 c. milk
1/4 c. oleo (margarine)
2 c. Quick Mothers Oats
3 Tbls. Cocoa
1 tsp. vanilla
1/2 c. peanut butter
Combine sugar, milk & oleo in sauce pan. Cook & boil for 1 minute. Add oats,
cocoa, vanilla & peanut butter. Combine & quickly drop by teaspoons onto
wax paper. Mixture will set fast work as quick as possible.
* May also be spread into 9 X 13 pan and cut into squares.
1 c. sugar
1/2 c. butter
1 tsp. baking soda
1 Tbls. Sour milk (buttermilk)
2 c. flour
3 crushed bananas (very ripe)
2 eggs (well beaten)
1/2 c nuts (optional)
Cream together sugar & butter. Mix baking soda with sour milk, add to sugar
& butter mix. Add bananas & well beaten eggs. Add flour & mix until just
combined. Grease bottom only of 9 X 3 loaf pan. Bake in slow oven-350* for
40 min.
3 eggs
3/4 c. shortening
3/4 c. brown sugar
1 c. white sugar
1 c. buttermilk
2 1/4 c flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cloves
3/4 tsp. cinnamon
1/2 tsp. nutmeg
Cream together shortening & sugars add eggs 1 at a time, mix between
additions. Mix together flour, baking powder, baking soda, salt & spices. Mix
well. Add flour mixture & buttermilk alternately beginning & ending with
flour mixture. Mix well. Grease & flour a 9 X 13 baking pan, pour batter into
baking pan & bake at 350* for 40 to 60 min.
*Audrey never frosted spice cake. If you want to frost, cream cheese frosting
is a good option.