CHERRY PARTY CAKE

1 box white cake mix
1 can cherry pie filling
Cool Whip topping

Mix cake according to box directions.  Pour into greased and lightly floured 9 X 13" baking dish.  Spoon out 1 cup of the cherry pie filling and reserve for topping.  Spoon remainder of filling evenly over top of batter and marble through a little with a table knife.  Bake at 325 for about 40 to 45 minutes.  When cooled serve with Cool Whip topping and a spoonful of the reserved pie filling.

This is obviously super fast and easy.  It makes a nice appearance for a party, not as a whole cake but individual serving and not too sweet.

APPLESAUCE BUNDT CAKE

3/4 cup raisins
1/2 cup boiling water
1/2 cup shortening
1-1/2 cups dark brown sugar, packed
1 t salt
1/2 t cinnamon
1/2 t cloves
1/2 t allspice
2 eggs
1-1/2 cups thick applesauce
2-1/2 cups sifted flour
3/4 cup chopped walnuts
2 t baking soda

Combine raisins and boiling water.  Set aside.  In mixing bowl beat shortening, sugar, salt, spices, and eggs until creamy smooth and fluffy.  Blend in applesauce, then flour and walnuts.  Stir soda into undrained raisins.  Add to batter and mix well.  Pour into greased and floured bundt pan and bake at 325 for 55 minutes or until it tests done.  Cool in pan 15 minutes.  Then turn out on rack.

This recipe is all right.  It was different stirring the soda into the undrained raisins before adding.  It was a good way to use up some leftover applesauce that I had.

CHOCOLATE BROWNIE CAKE

1 cube butter or margarine (room temp)
4 large eggs
1 cup flour
1/2 t baking powder
1 cup sugar
1 large can Hersheys syrup
pinch of salt
1 t vanilla

Cream butter with sugar.  Add eggs, syrup, flour that has been sifted with salt and baking powder.  Add vanilla.  Beat til well mixed.  Bake in 9 X 13 greased and floured baking dish for 30 to 40 minutes in 350 oven. 

Topping:
1 cup sugar
1/3 cups milk
1 cube butter
1/2 cup chocolate chips

Bring milk, sugar, and butter to boil.  Stir constantly for 1-1/2 minutes.  Remove from heat.  Add chocolate chips and beat till thick.  Pour while still warm over cake.

This is really easy and pretty tasty too.  I love these old recipes that tell you to sift everything, which I don't think anybody does that anymore!  Sorry, no picture was taken :(

YOGURT LEMON CAKE

3-1/2 cups unsifted flour
3 t baking powder
1 t salt
1 cup margarine (room temp)
2 T grated lemon peel
2 cups sugar
5 eggs
1-1/2 cups plain yogurt (2 home-made cups)

Mix flour, baking powder, and salt in bowl and set aside.  Beat margarine with lemon peel and sugar.  Beat in eggs, one at a time.  Stir in flour alternately with yogurt to get a smooth batter, but do not over mix.  Turn into greased and floured 9-10 cup mold or bundt pan.  Bake at 350 for about 1 hour and five minutes or until it tests done.  Baking time depends on shape of mold.  Cool 15 minutes in mold, then carefully invert and cool on rack.  Sieve powdered sugar over top or glaze if desired.

This was very nice.  I used mini bundt cake pans and baked for less time watching closely.  When I served them, the reaction was "Ahh."  I also remember buying my mom back in the late '70s a "new-fangled" yogurt maker and she actually used it, so she probably really used that yogurt in this recipe!

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

1-1/4 cups all-purpose flour
1 cup regular oats
3/4 t baking powder
1/2 t baking soda
1/2 t salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1-1/2 t vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate mini chips

Preheat oven to 350.  Lightly spoon flour into dry measuring cup.  Level with a knife.  Combine flour and next 4 ingredients (through salt), stirring with a whisk.  Set aside.  Place sugars and butter in a large bowl.  Beat with a mixer at medium speed until well blended.  Add vanilla and egg.  Beat until blended.  Gradually add flour mixture beating at low speed just until combined.  Stir in pecans and mini chips.  Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.  Bake at 350 for 12 minutes or until edges of cookies are lightly browned.  Cool on pans 2 minutes.  Remove cookies from pans.  Cool on wire racks.

These are really delicious and nice and chewy.  I love recipes like this that are baked on parchment paper because it just seems like they come out perfect.  I also like the fact that they're realistic in saying to drop the dough by 2 tablespoons since most recipes say something ridiculous like 1 teaspoon of dough.  We all love bigger cookies!

COOKIES - TWICE-BAKED ITALIAN (9 dozen, keep well)

2 cups sugar
1 cup butter, melted
4 T anise seed
4 T anise-flavored liqueur
3 T bourbon or 2 tsp vanilla & 2T water
2 cups chopped almonds or walnuts
6 eggs
5-1/2 cups flour
1 T baking powder

Mix sugar, butter, anise seed, anise liqueur, bourbon (or vanilla-water) together and beat in the eggs.  Sift flour with baking powder and add to mixture.  Add nuts.  Cover and chill the dough for two to three hours.  On lightly floured board shape dough to form flat laves that are about 1/2" thick and 2" wide and as long as cooky sheet.  Place loaves on buttered cooky sheet well apart and bake at 375 for 20 minutes.  Remove from oven and let cool on pan until you can touch them.  Cut in diagonal slices that are about 1/2 to 3/4" thick.  Lay slices on cut sides close together on cooky sheet and return to 375 oven for 15 minutes more or until lightly toasted.  Cool on wire racks and store in airtight containers.

Okay, so this is basically a biscotti recipe.  I used the bourbon and the almonds.  I thought the flavor was very good, but this isn't the best biscotti recipe I've ever made, so I don't think I'll keep this one since it just wasn't super over the top.

RHUBARB CRISP - RHUBARB PUDDING

Both of these quickly made rhubarb desserts are good served warm or chilled in bowls.  You might top either dessert with whipped cream or vanilla ice cream.

Two-Way Rhubarb Pudding

About 2-1/2 lb. rhubarb washed and trimmed
1-1/4 cups sugar
2 T flour
1 t grated lemon peel
1/2 t ground nutmeg
dash of salt
Struesel or cake topping (directions follow)

Slice rhubarb crosswise in 3/4" thick slices (you should have about 8 cups).  Turn fruit into a 9"
square baking dish or other shallow dish of at least 2-quart size.  Sprinkle sugar, flour, lemon peel, nutmeg, and salt over fruit; mix gently.  Top with either the struesel or cake mixtures and bake each as directed.  Cool on a wire rack and serve warm or chilled.  Makes 4 to 6 servings.

Struesel Topping:
In a bowl combine 1-1/3 cups regular all-purpose flour (unsifted), 2/3 cup firmly packed brown sugar, and 1/4 t salt.  Add 1/2 cup (1/4 lb.) butter or margarine and rub with your fingers until butter lumps are no longer distinguishable.  Squeeze small handfuls of crumb mixture together firmly, then crumble evenly over rhubarb mixture into coarse chunks.  Bake in a 350 oven until topping is browned and juices are clear, about 50 minutes.

Cake Topping:
Beat together 1/4 cup (1/8 lb.) soft butter or margarine and 1/2 cup sugar until light and creamy.  Add 1 egg and beat until blended.  In another bowl stir together 1-1/3 cups regular all-purpose flour (unsifted), 1-1/2 t baking powder, and 1/4 t salt.  Add flour mixture and 1/4 cup milk to butter mixture, blending well.  Drop spoonfuls of batter over rhubarb mixture spreading batter slightly but not to completely cover the fruit.  Bake in a 350 oven until a pick inserted into the cake comes out clean and juices are clear, about 1 hour.

I do love me some rhubarb when I can find it.  This is a pretty easty-to-make dessert that tastes great topped with whipped cream.

ORANGE-PECAN BREAD

4 cups sifted flour
1-1/3 cup sugar
4 t baking powder
1 t alt
1 t baking soda
1-1/3 cup chopped pecans
1 cup chopped candied orange peel
1 cup orange juice
2 eggs (beaten)
1/2 cup margarine
2 t vanilla

Sift dry ingredients together and add pecans.  Combine orange peel, juice, and eggs; add butter and vanilla.  Add to dry mixture.  Stir enough to blend.  Pour into foil lined pan slightly greased.  Bake at 350 35-40 minutes or it tests done.  Cool on rack 5 minutes.  Then turn out and cool.  Cuts best next day.

This recipe is all right.  I didn't have the candied orange peel, so I grated some orange rind.  I know it's not the same, but that was the best I could do.  It has a pleasant flavor with the pecans added.

COCONUT GEMS

1/2 cup shortening
6 T sugar
6 T brown sugar
1 egg
3/4 cup chopped nuts
1/2 t soda (mixed with a few drops of hot water)
1 cup + 2 T sifted flour
1/2 t salt
1 cup coconut
1/2 t vanilla

Cream shortening and sugars together and add egg & soda.  Add flour and salt and mix well.  Stir in nuts, coconut and vanilla.  Drop by half teaspoon on a greased cookie sheet.  Bake at 375 for 10 to 12 minutes.  Makes about 50 cookies.

These are really easy.  I don't know about making 50 cookies...mine must be a lot bigger than hers!  They have a nice flavor and kind of chewy which I liked.

4-BEAN SALAD

1 can cut green string beans
1 can yellow wax beans
1 can garbanzo beans
1 can kidney beans
1 cup sliced green onions
1 green pepper cut into strips and halved
scant half cup sugar
1/3 cup salad oil
2/3 cup vinegar
1 t salt
1/2 t pepper

Drain beans well.  Put kidney beans in sieve & run tap water through.  Combine all beans, onion and green pepper.  Combine remaining ingredients and drizzle over vegetables.  Cover and refrigerate for at least 24 hours.  A whole week of marinating isn't too long.  Stir once each day.  Drain when served.

I thought this was really good, easy to make, and does last a long time in the refrigerator.  I'll keep this one.  I used a can of rinsed black beans instead of the green beans since I had them, and it was fine.

SCOTCH SHORTBREAD

1 lb. butter (or butter flavored margarine)
1 cup sugar
4 cups sifted flour

Blend all together and roll out.  Cut into squares.  (Sugar tops if desired.)  Bake at 350 for 12 to 15 minutes. (Roll 1/4" thick - ungreased pan)

Well, that's it.  I was kind of hoping for something like the Girl Scout Trefoil scotchbread cookies, but these are a little dry, and I had a hard time rolling it out and cutting into squares.  They're all right but nothing you would say, oh, I have to make these again.

CRANBERRY CHUTNEY

4 cups fresh cranberries (1 pound)
1 cup water
2-1/2 cups sugar
2 sticks cinnamon
6 whole cloves
1/2 t salt
1 cup seedless raisins
2 tart green apples, thinly sliced
2 pears, thinly sliced
1/2 cup sliced celery
1 small onion, chopped
1/2 cup chopped walnuts
1 t grated lemon rind

Wash and pick over cranberries.  Place in large saucepan along with water, sugar, cinnamon, cloves and salt.  Mix well.  Bring to boil and cook about 10 minutes or until cranberries begin to pop.  Add raisins, apples, pears, celery, and onion.  Continue cooking, stirring occasionally, for 10 to 15 minutes, or until desired thickness.  Remove from heat and stir in walnuts and lemon rind.  Remove cinnamon sticks.  Turn into jars.  Cover and seal.  Makes about 2 quarts.  (Will keep in refrigerator for one month.)

This is really pretty and a nice variation on the traditional cranberry sauce with orange rind recipe.  There's a lot of stuff in this, so you will either love it or not.  I personally thought it was really good, and I served it again a week later after keeping in the refrigerator, and it was perfectly fine, so it does keep that long anyway.  It's also pretty easy to make because you can chop things up as it's cooking.

CINNAMON CANDY SALAD

1 -3oz pkg. cherry gelatin
1 cup boiling water
1/3 cup red cinnamon candies
2/3 cup boiling wate
1 cup chopped apples
1 cup chopped celery
1/2 cup chopped walnuts

Dissolve jello in 1 cup water.  Add cinnamon candies to 2/3 cup water.  Stir candies to dissolve.  Add to jello and cool until partially set.  Add remaining ingredients.  Pour into mold and chill until firm.  Serve with mayonnaise.

Yes, you read that last part correct, serve with mayonnaise!  Well, these days not too many people are used to having celery and nuts in their Jell-O, so it takes getting used to for sure.  It's very pretty though.  I never was able to get the cinnamon candies to completely dissolve all the way, so I had to fish out the remnants with a spoon.  When I served this and told my family they had to dip each bite in mayo, well, their faces were pretty funny.  It's definitely different, something that was probably a bigger hit back in the '60s or something.

BUTTERSCOTCH COOKIES (Phyllis Watkins)

1-6 oz. pkg. butterscotch chips
3/4 cup margarine
2 T boiling water
1 t baking soda
2 cups rolled oats
1 cup + 3T sifted flour
3/4 cup sugar
dash of salt

Melt chips and margarine over boiling water.  Remove from heat.  Mix soda and boiling water and add to butterscotch mixture.  Gradually blend in remaining ingredients.  Drop by tsp. onto ungreased sheets.  Bake at 350 for 8 - 10 minutes.  Makes 60 to 70.

Well, I don't think you're going to get 60 to 70 unless you make them really little.  This is a great way to use up a half a bag of butterscotch chips you might have left over from something else.  Even if your half bag has kind of melted together into a giant clump as butterscotch chips are prone to do, it doesn't matter since you're just going to melt them anyway.  I just used a microwave for the first step, and the rest was super fast and easy.  Cookies in no time!  These are really nice cookies with a great flavor.  Keeping this recipe for the very purpose of using up butterscotch chips.

DATE, ORANGE BARS (Bernice Spitzenberger)

1 cup choped dates
1/2 cup sugar
2 T flour
3/4 cup water

Cook until thick.

Add:
1 cup chopped candy orange slices

Let cool.

Sift together:
1-3/4 cup flour
1 t soda
1/2 t salt

Cream:
1 cup brown sugar
3/4 cup soft shortening
2 eggs
2 T milk
1 t vanilla

Add flour mixture and 1/2 cup nuts to creamed mixture.
Spread 1/2 of the batter in 9 X 13 pan.  Spread on cooled filling, then remainder of batter.

Bake at 350 for 50 minutes for 25-36 minues.  Cut when cooled.  Freezes nicely.

This recipe came on a handwritten card by a friend of hers.  I never thought I would be dicing up candy orange slices and cooking them for a cookie!  This tastes kind of like a fruitcake-type thing only made in a bar.  It's actually pretty good, and people that like fruitcake would probably like it since it's not a super tough consistency.