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.
Combine first four ingredients in saucepan.
Cook over medium heat, stirring constantly until mixture boils.
Continue cooking stirring constantly to hard ball stage (255\u00b0) until small amount forms a hard ball when dropped in cold water.
Remove from heat. Quickly add margarine and stir.
Slowly pour popcorn in large bowl and mix well.
Form into balls with butter hands.
Makes 15.
Heat popcorn in oven at 300 degrees.
Stir and cook sugar, karo, water, butter and salt until sugar is dissolved.
Continue cooking WITHOUT stirring until mixture reaches 270 degrees on candy thermometer, (can use a kitchen thermometer) or until syrup forms a soft ball in cold water.
Add vanilla and pour slowly over popcorn.
Mix well.
Dip hands in water and form balls.
Wrap in plastic wrap and enjoy!
In saucepan, mix sorghum, granulated sugar, brown sugar and 1/2 cup water.
Cook to the hard ball stage (about 300\u00b0).
Add butter and cook 30 seconds.
Add vinegar.
Add soda in 1 tablespoon hot water.
Stir.
Pour foaming onto popcorn.
Stir. You can leave it as is or you can form into balls.
To form into balls, put margarine on hands so
balls will not stick to them.
oz bags popped microwave popcorn can be substituted, approximately same
ook the tops. There are recipes here that describe other similar
nd 1/4 cup Marzetti Old Fashioned Caramel Dip and beat with
ignificantly slows.
When the popcorn is done popping, quickly add
o rest.
Placed popped popcorn in a large baking dish
Place popped popcorn in a large pan. Combine sugar, molasses and vinegar and cook to medium crack stage or 270\u00b0.
Remove from heat. Stir in butter and soda into syrup mixture.
Pour over popcorn and stir to mix thoroughly.
Cool slightly until you can shape into balls.
Place on greased cookie sheet.
Place the oil in the bottom of a large pot.
Add in the unpopped popcorn kernels with the sugar and salt.
Over a medium heat begin to pop the popcorn, constantly shaking the pot to ensure that the popcorn kernels and oil do not burn.
Once the popping has slowed down remove the pot from the heat.
our the candy over the popcorn and toss untill it's
br>Butter hands lightly; shape popcorn into balls about 3 1
ish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of
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.
Preheat oven to 375 degrees.
In a large bowl, beat butter, brown sugar and white sugar until well mixed.
Add the eggs and vanilla and beat until well mixed.
In a medium bowl sift together flour, baking powder, salt and baking soda.
Add dry ingredients to wet mixture in large bowl and beat well.
Stir in white chocolate chips, chocolate chips, raisins, nuts, old fashioned rolled oats and granola mix.
When well mixed, shape into golf ball size and bake on ungreased cookie sheets, 8-10 minutes or until barely golden.
ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds