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.
Place butter, water, corn syrup, sorghum and sugar in 3 quart saucepan. Bring to a boil; cook until mixture spins a thread-soft crack stage. Add soda, stirring to blend thoroughly. Turn out onto buttered platters. Cool until candy can be handled. Butter hands and pull taffy until light colored and too stiff to continue pulling. Pull into long, twisted ropes. Cut or break into pieces; wrap in wax paper or transparent wrap.
Combine sugar, Karo, water and cream of tartar.
Place over heat.
Stir until sugar dissolves.
Cook, without stirring, to 265\u00b0 on candy thermometer.
Remove from heat; add coloring and flavoring, if desired.
Pour on greased platter or pie pan.
Cool until easily handled.
Pull into ropes until chalky and porous. Break or cut into bite-size pieces with scissors.
Combine sugar, corn syrup, water and cream of tartar.
Place over heat.
Stir until sugar dissolves; cook without stirring to 265\u00b0 on a candy thermometer.
Remove from heat.
Add coloring and flavoring if desired.
Pour on greased platter or pie pan.
Cool until easily handled.
Pull into ropes until chalky and porous. Break or cut into bite size pieces.
dges to the center.
Pull taffy while it is as warm
Boil all ingredients until the hard ball stage.
Pour into greased pan or greased marble slab to cool.
When cool enough to handle, pull
until white.
This was used for the old fashioned taffy pull.
Especially fun for young people.
The longer it is pulled (to get air out of it), the better.
andle, fold the taffy in half, then pull to double its original
Combine molasses, butter, sugar and vinegar. Cook to light-crack stage. Remove from heat. Stir in soda and flavoring. Turn onto buttered platters and cool until you can take it up in your hands. Pull until cream colored, then twist. This is fun to pull with 2 people.
pots will be evident.
Pull mixture together with your hands
nd begin to pull it. The more you pull the whiter it
Combine all ingredients in saucepan.
Cook over low heat, stirring until sugar is dissolved, then increase heat to medium and boil
to 266\u00b0.
Pour into well-greased platter.
When cool enough to handle, butter hands and pull candy until light in color and can't pull any further.
Stretch and twist into long rope. Cut or break into 1-inch pieces.
Wrap in waxed paper.
hole wheat flour, then add old fashioned oats.
Add nuts, dates
hen cool enough to handle, pull until the candy is porous
Cook sugars, molasses and water together until brittle over low heat, stirring frequently to prevent burning. Remove from heat, add butter, soda and salt, stirring just enough to mix. Pour into large greased pan and allow to stand until cool enough to handle. Butter fingers and pull until firm and light yellow. Stretch into a rope, twist and cut into 1\" lengths.
rub butter on hands and pull the candy (small portions at
Boil syrup, sugar and vinegar to a hard ball stage (265\u00b0). Remove from the heat.
Add butter, baking soda and salt.
Stir only enough to blend.
Pour onto a buttered cookie sheet.
Butter hands when able to handle.
Start pulling and folding until taffy turns white and becomes hard to pull.
Pull taffy into one long twisted strand, about 1-inch diameter.
Cut with scissors into bite size pieces.
Combine all ingredients, except flavoring, in a saucepan. Cook without stirring to 268\u00b0 to 270\u00b0 or between the very hard ball and light crack stage.
Add choice of flavoring.
Pour candy into a large buttered platter.
Cool until finger imprints can be seen or until candy can be handled.
Butter hands; pull taffy. Repeat until taffy has a satin-like sheen.
Form into shapes, roll or braids.
Cut into bite-size pieces.