owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
ish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of
hole wheat flour, then add old fashioned oats.
Add nuts, dates
tir in chocolate. Insert a candy thermometer and cook, uncovered to
In a large microwave-safe bowl, place the cream drops, peanut butter and margarine. Cover and microwave only long enough to melt the candy; do not overcook. Stir until well blended and spread in buttered
dish. Cool and cut into squares.
combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
pour into buttered jelly roll pan --
set aside to cool.
cut into squares to serve.
wrap in colorful waxed paper squares.
requently, to 238\u00b0 on candy thermometer or until a little
Mix in saucepan the sugar, milk, baking chocolate and salt. Stir until mixture begins to boil.
Boil slowly to soft ball stage (236\u00b0).
Set pan in cold water and leave until cold.
Add butter and vanilla.
Beat mixture until it becomes thick and creamy. Pour into buttered tin and, when set, cut in squares.
This recipe is 50 years old.
ropping a few drops of fudge mixture in cool water. When
Mix sugar and cocoa.
Add corn syrup and milk.
Stir.
Cook on medium heat, stirring often, until it reaches a soft ball stage (235\u00b0 on a candy thermometer).
Add butter and vanilla.
Let cool. Beat until it thickens and loses its shine.
Pour into greased pan to harden.
(Nuts may be added just before pouring into pan.)
In a large bowl, place creme drops, peanut butter and oleo. Cover and microwave long enough to melt the candy.
Stir until well blended and spread in buttered 8 x 8-inch dish.
(This may be made in saucepan over low direct heat on top of stove.)
Mix cocoa, sugar, salt, milk and butter.
Cook and stir over low heat until sugar dissolves and mixture boils.
Reduce heat until mixture simmers.
Cover and cook three minutes.
Uncover. Boil, without stirring, until candy reaches soft ball stage (234\u00b0).
Remove from heat.
Add vanilla.
Cool to lukewarm, beating until mixture begins to thicken and lose gloss.
Stir in nuts and pour into 8 x 8-inch buttered pan.
Mix together in a saucepan the sugar, salt and cocoa.
Add milk and syrup gradually.
Boil gently, stirring often, until mixture reaches a soft ball stage.
Drop in butter and let cool before beating.
Add vanilla and peanut butter.
Beat until mixture thickens and is hard to stir.
Pour into buttered dish. Cool before cutting into serving pieces.
Yields approximately 20 pieces of candy.
ie recipe.
This makes a super crust for my Old Fashioned Apple
In large microwave-safe bowl, place the creme drops, peanut butter and butter.
Cover and microwave only long enough to melt the candy (do not overcook).
Stir until well blended and spread in buttered dish.
Cool and cut into squares.
ou must constantly stir or candy will burn.
(I try
Lightly grease an 8 or 9-inch pan.
Thoroughly combine dry ingredients.
In a heavy 4-quart saucepan, stir in milk.
Bring to a bubbly boil over medium heat, stirring constantly.
Boil without stirring until 234\u00b0 (soft ball stage).
Bulb of candy thermometer should not rest on bottom of saucepan.
Remove from heat.