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.
ook the tops. There are recipes here that describe other similar
ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds
Place a large ice cube in an old-fashioned glass. Add remaining ingredients and stir to combine. Enjoy.
hole wheat flour, then add old fashioned oats.
Add nuts, dates
turdy wooden spoon, beat the fudge until it loses is shine
nd creamy.
Add Marzetti Old Fashioned Caramel Dip and mix until
Melt drops in microwave-safe dish just until they are smooth enough to blend.
Immediately add the peanut butter and beat together.
Immediately drop by teaspoon onto buttered wax paper. Must be done quickly.
It sets fast.
You can use chunky peanut butter if you like nutty fudge!
dd 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream
Mix sugar and cocoa together.
Stir in milk and margarine and place on stove.
Bring to a boil and boil for 2 minutes for fudge and 1 minute for icing.
Place in cold water to cool and beat with mixer until cool and shiny in texture.
Add nuts and vanilla. Pour into buttered pan and cut into squares.
Cook sugar, cocoa, milk, salt and corn syrup until forms a soft ball in a cup of cold water.
Add butter and vanilla; beat! beat! beat!
(The secret to this fudge is in beating it long enough!) Add pecans just before pouring.
ropping a few drops of fudge mixture in cool water. When
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.
Mix sugar and cocoa, add milk, 1/2 cup at a time, until combined.
Bring to a rolling boil, reduce heat to medium.
Cook until mixture forms a soft ball when dropped from a spoon into a cup of cold water.
Remove from heat, add margarine and vanilla. Beat on high speed with electric mixer until fudge starts to thicken.
Pour into lightly buttered plate or glass dish.
Cut into squares after it has set for 3 to 5 minutes.
Combine dry
ingredients
thoroughly in a heavy 4 quart saucepan.
Stir in milk and bring to a bubbly boil over medium heat,
stirring
constantly.
Boil without stirring until 234\u00b0 (soft ball\tstage).
Remove
from
heat
and
add
butter
and vanilla.
Do not
stir
in.
Let
stand
to
110\u00b0.\tBeat until fudge thickens and loses some of its gloss.
Quickly spread in a buttered 8-inch square pan and cool.
Yields approximately 3 dozen squares.
oaves; sprinkle with 1 tablespoons old fashioned oatmeal.
Bake for 25
elicious plain or with an old fashioned icing.