Celebrities Favorite's Weird Candy Trivia. Growing Candy.
We found these recipes in vintage recipe boxes!
If we have the name of the lady the recipe belonged to, we have given her the credit for the recipe on our site. I hope someone may find one of their mother's lost recipes here.
I love the days gone by, the 40's, the 50's, and the 60's. We had more time then. Mom's cooked, there were picnics in the park, backyard barbeques, wonderful holiday feast, glorious celebrations with great foods. Life seemed warm, fuzzy, and safe, but we were the kids then.............
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Brer Rabbit Molasses Booklet
Belonged to Virgie Towell
1 lb. White raisins cut in two
2 lbs. gumdrops cut into small pieces (don't use black)
1 c. pecans fried in a little butter
4 c. flour,
1 tsp. cinnamon,
1/4 tsp cloves, 1/4 tsp. nutmeg, 1/4 tsp. salt,
1 c. shortening,
2 cups sugar,
2 eggs,
1 1/2 c. applesauce,
1 tsp. soda dissolve in 1 tbs. hot water,
1 tsp vanilla.
Shift dry ingredients together, use part to dredge raisins
and gumdrops.
Cream shortening, sugar, and eggs.
Add flour and applesause.
Stir in soda and vanilla.
Add nuts, raisins, and gumdrops.
Bake in 3 loaf pans, lined with greased paper, for 2 hours,
in a very slow oven (300) degrees.
1/2 cup shortening
1 cup sugar
2 eggs
1 cup unsweetened apple sauce
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups flour
1/2 cup orange juice or milk
1 pound of each pecans, walnuts and dates
1 bottle maraschino cherries
1 package orange sliced candy
Cream shortening and sugar together. Add eggs and apple sauce. Combine dry ingredients and add with orange juice. Add candy, nuts, ect. Bake in slow oven 250 degrees for 3 hours. Have pan of water in oven while baking.
Read "Santa and the Magic Key", plus recipes for your holidays. A story by Robin Wallace.
Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon, alas, no recipes.
Food and Genealogy A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
1 1/2 cups brown sugar
2/3 cups butter
3 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3 cups flour
1 teaspoons soda dissolved in 3 teaspoons milk
1 fruit glass of wine
1/2 pound chopped dates
1/2 pound candied cherries
1/2 pound candied pineapples
1 pound white raisins
4 cups nuts.
Mix as fruit cake and drop on greased cookie sheet.
Bake at 350 degrees for 10 to 15 minutes.
"Makes nice Christmas gifts if wrapped pretty." she wrote at the bottom of the index card.
Belonged to Cecelia Jack
Cream 1/2 cup shortening, 3/4 cup brown sugar
Add 2 eggs beaten, shift 3 cups flour with 2 tsp soda, 1 1/2 tsp cloves, 1 tsp salt, 2 tsp cinnamon.
Save out 1/2 cup flour mixture to dredge.
2 cups raisins,
2 cups chopped nuts, and
1 cup chopped dates.
Combine flour mixture with 2 cups sweetened thick apple sauce to
creamed mixture. Mix well - add fruit and nuts. Dredge in 1/2 cup flour and mix well. Bake in loaf pans 1 hour at 325 degrees.
Year - 1961
3 cups seedless raisins
1 1/2 cups currants
1/2 pound candied pineapple'
1/2 pound chopped citron
1/2 pound candied cherries
1/2 cup apple juice
3 cups sifted all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice 6 eggs
1 cup butter
1 cup sugar
2 cups canned apple sauce
1 teaspoon salt
Wash raisins and currants, dry. Cut pineapple, citron and cherries, combine with raisins and currants. Pour apple juice over fruits. Let stand 3 hours. Sift together flour, baking powder, salt, cinnamon, nutmeg and allspice. Beat eggs until very light. Cream together butter and sugar, add eggs. Mix well. Add apple sauce and flour mixture alternately to creamed mixture. Add fruits a small amount at a time mixing until all the fruit is thoroughly coated. Line 10 inch tube pan with double thickness of waxed paper. Grease well. Pour batter in pan. Bake at 275 degrees, 4 1/2 hours. Makes one 5 1/2 pound cake.
The cake itself is big, beautiful, plum dark, thick with candied pineapple and cherries, with citron, raisins and currants, all made fragrant with spices. It is pleasantly moist yet firm and not over sweet. the secret lies in two ingredients, apple juice and canned apple sauce. The fruits are first marinated in the apple juice. And the apples sauce helps keep the cake moistly fresh for days. While it takes a little time, this fruit cake is easy to make.
Little kitchen, you're my throne
For 'tis here and here alone
That my rule is held supreme
And I reighn a royal queen.
Here I come day by day
Toil the precious hours away
Singing blithly while I make
Flakey biscuits, pies, and cakes.
Little kitchen, would you hear
Why this cooking art is dear?
Then the secret I'll impart
Tis the way to a mailman's heart.
1 1/2 pounds of sifted all-purpose flour
1 3/4 pounds of white sugar
6 eggs 1/2 pint of sweet milk
2 teaspoons of soda
2 grated nutmegs
1 pound of raisins
1 pound of currants
1/2 pound of citron
1/2 gill of Brandy
1/2 gill of Rum
1 teaspoon of ground cloves
nuts - your choice
Cream the butter and sugar. Add the milk, first putting in it the soda, dissolved in a little hot water. With the sifted flour, add the spices. Then stir and blend in the flour. Add the eggs. The yolks first, well beaten. Then the egg whites, beaten stiff after which blend in the remaining ingredients. The currants should be washed and dried and the citron chopped fine. Flour all the fruit before adding to the cake mixture. Bake in a large tube cake pan or several small pans if desired. Grease and flour the pans. Bake in 325 degree oven for 1 1/2 hours, or until done. Test with a clean straw to tell when done.
Mrs. Fontaine's recipe, she wrote, "This recipe has been in my family for 60 years. It was in my mother's collection and was given to her by Mrs. James Chidester. You can substitute berry juice for the rum or gin, if you are religious. The cake improves with age."