FANTASY FUDGE

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 oz. (2 cups) semi-sweet chocolate chips
1 7 oz jar marshmallow creme
1 cup chopped nuts
1 t vanilla

Combine sugar, margarine and milk.  Bring to a rolling boil, stirring constantly.  Boil 5 minutes over medium heat. (Mixture scorches easily).  Remove from heat and stir in chocolate chips til melted.  Add marshmallow creme, nuts and vanilla.  Beat until well blended.  Pour into a greased 13 X 9 pan.  Cool and cut into squares.

This recipe was all right.  I found it set up very quickly.  This is good but not my favorite.

PRUNE PLUM BUCKLE (Dessert Cake)

10-12 purple prune plums
1/3 cup butter or margarine
3/4 cup sugar
1 egg
1-3/4 cup sifted flour
1-3/4 t baking powder
1/4 t salt
1/2 cup milk

Topping:
1/3 cup flour
1/2 cup sugar
1/2 t cinnamon
1/4 cup butter or margarine
Combine until crumbly

Slice plums to equal 2 cups.  Cream butter and sugar.  Add egg.  Beat until light.  Sift together flour, baking powder, and salt.  Add to creamed mixture alternately with milk.  Pour into greased 9" square greased baking dish.  Arrange plums on top in rows.  sprinkle topping over all.  Bake 375 40-45 minutes.  9 servings.  Good with vanilla ice cream or whipped cream.

This is really delicious.  I just used regular ripe plums and sliced them.  Once you get the plums sliced and ready, this is really easy to make.  I thought it was really good for a change since you don't often get to use plums in a dessert.

CHOCOLATE CHIP/PEANUT FUDGE

2 cups sugar
2/3 cups milk
1 T butter or margarine
1 t vanilla
3 T peanut butter
1/2 pkg chocolate chips (6 oz.)

Combine sugar and milk in 2 qt. heavy pan.  Bring to boil stirring constantly until sugar is dissolved.  If sugar crystals form on sides of pan, wipe them off.  Continue boiling without stirring to the soft ball stage (236).  Remove from heat.  Add butter without stirring.  Cool to lukewarm (110).  Add vanilla and peanut butter.  Beat until mixture begins to thicken and lose its gloss.  Stir in chocolate pieces at once and turn into slightly buttered 8 X 4 loaf pan.  Mark in pieces while warm and cut when cool.  Makes about 1 pound.

Really good.  Can't go wrong with chocolate and peanut butter together!  Makes a small amount, but that's okay.

LEONA'S SWEET-SOUR DRESSING

1 10 oz. can Campbell's tomato soup
1/2 cup salad oil
1/2 cup cider vinegar
1/2 cup light Karo syrup
1/2 t garlic salt
1 T worchestershire sauce

Blend all ingredients together in mixer or blender.  Store in refrigerator.  Keeps well.  Yields 3 cups.

I didn't really like this very much.  The fact that it had 1/2 cup of corn syrup in it kind of was off-putting as well in this age of eating more healthy.  I tried to use it up as in ingredient in other recipes but finally just ended up throwing it out, just really not for me.  Some people may like it though, so if you want to, give it a try.

SPICED NUTS

1 large egg white
1/4 cup sugar
1 t salt
1/2 t chile powder
1/4 t ground allspice
1/2 t ground cumin
1-3/4 t cayenne pepper
2-1/2 cups pecan halves or assorted nuts such as cashews, walnuts or almonds

Heat oven to 300.  Beat egg white until soft and foamy.  Combine all remaining ingredients except nuts; whisk into egg white.  Stir in nuts until well coated.  Spread mixture in single layer onto an ungreased baking pan.  Bake nuts for 15 minutes.  Then remove from oven.  Using a metal spatula, toss, stir and separate nuts.  Reduce oven temperature to 250 degrees and return nuts to bake until medium brown, about 10 minutes.  Remove from oven.  Toss and stir again.  Place baking pan on wire rack to cool.  Break up any nuts that stick together.  Stoer in an airtight container up to two weeks.  Makes 2-1/2 cups.

All I can say is this is super tasty!  If I make up a batch of these, they're gone!  I've made this recipe at least 3 times since I first tried it.  It's a keeper!

APPLESAUCE COFFEE CAKE

2-1/2 cups flour, sifted
3/4 cup white sugar
1 cup brown sugar
1 t salt
2 t nutmeg
3/4 cup oil
1 cup applesauce
1 t soda
1 egg
2 t cinnamon
1 cup walnuts, chopped

Preheat oven to 350.  Stir flour, sugars, salt and 1 t nutmeg together.  Add oil.  Reserve 1 cup of the mixture.  Add applesauce, soda, and egg to flour mixture.  Mix thoroughly.  Put into ungreased 13x9x2" pan.  Combine cinnamon, walnuts, and reserved nutmeg.  Add to reserved mixture.  Sprinkle over applesauce mixture.  Bake for 25 to 35 minutes.  Yield:  12 to 15 servings.

I loved this, and it's super easy.  I like it when you just quickly mix everything together and then dump into a baking dish that doesn't even need to be greased.  This is extra good warm out of the oven with some Cool Whip on top

LEMON LOAF CAKE

Combine: 2-1/2 cups sifted flour, 3 t baking powder, 1/2 t salt.  Set aside.
Cream:  1/3 cup margarine, 1 cup sugar
Add:  2 extra large eggs (or equal to 1/2 cup)
Add dry ingredients alternately with: 3/4 cup milk, 1 T shredded lemon rind

Pour into margarine-coated and lightly floured 5x9x3" loaf pan.  Bake at 350 for 50-60 minutes until done.  Set pan on wire rack and prepare glaze.

Glaze:  1/4 cup sugar, 1/4 cup lemon juice, 1 T shredded lemon rind

Combine ingredients in small saucepan.  Heat, stirring until sugar dissolves.  Prick top of loaf with wooden pick or skewer.  Spoon glaze over hot loaf in pan.  Cool loaf in pan 20 minutes before removing from pan.  Cool on wire rack.

This is so delicious and very moist.  My mouth is watering thinking about it......

FUDGE (Quick)

18 oz. chocolate chips
1 pint marshmallow crem or 1 small bag of mini-marshmallows
1 cube of margarine
2 cups walnuts (optional)

In a medium saucepan combine all the ingredients except the nuts.  Stirring constantly, allow ingredients to melt and mix together.  When completely melted (watch out for lumps), add the walnuts and pour the whole thing onto a lightly buttered 9X13 pan.  Allow to stand at room temperature until cool.  Makes approximately 5 pounds.

Well, yes, this is quick, but the consistency isn't right.  It turned out flat and kinda hard.

CHOCOLATE CHIP DATE CAKE

Combine and let cool:
1 cup cut up dates
1-1/4 cup boiling water
1 t baking soda

Cream together:
3/4 cup margarine
1 cup sugar
2 eggs (1 at a time)

Sift together and add to other two mixtures:
1-1/2 cup flour
2 t cocoa
1/4 t salt

Pour into greased and floured 9 X 13 baking dish.

Sprinkle over batter:
1/2 cup chopped nuts
1 package chocolate chips
1/2 cup sugar

Bake at 350 for 40-45 minutes.

Serve with whipped cream, ice cream, or plain.

Surprisingly good combo with the dates and chocolate!  Easy to make too.

BUCHE DeNOEL (YULE LOG)

Decorate with candy holly leaves - Bake at 375 for 14-16 minutes.  Serves 12

6 eggs
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/2 t cinnamon
1/4 t ground ginger
1/8 t ground cardamom
1/4 t cream of tartar
3/4 cup granulated sugar
1/4 t vanilla
confectioners sugar
cream frosting filling or whipped cream

Separate eggs, placing yolks into medium-size bowl and whites into bowl of electric mixer.  Let eggs come to room temperature, one hour.

Preheat oven to 375.  Grease a 15 X 10 X 1" jelly roll pan.  Line pan with wax paper.

Sift cocoa, flour, cinnamon, ginger, and cardamom onto wax paper.

Beat egg whites with cream of tartar until frothy.  Gradually beat in 1/4 cup of the granulated sugar, beating well after each addition.  Continue beating until stiff peaks form when beater is slowly raised.  Set aside.

Using same beaters with electric mixer on high, beat egg yolks with remaining 1/2 cup granulated sugar until thick and lemon colored, about five minutes.  Add vanilla, beating to combine.  Fold cocoa mixture into egg yolks.

Gently fold chocolate mixture into whites until no white streaks remain.

Pour batter into prepared pan spreading evenly.

Bake in preheated oven for 14 to 16 minutes or until cake springs back when gently pressed in center with fingertip.

Meanwhile, sprinkle confectioners sugar over a tea towel.  When cake is baked, immediately invert onto sugar-covered towel.  Remove pan.  Then carefully peel away wax paper from cake bottom.  Roll up cake lengthwise with tea towel.  Please seam side down on wire rack to cool.

Prepare coffee cream frosting and filling.

Gently unroll cake and tea towel.  Cake will remain slightly curled.  Spread top of cake with one-third of coffee cream frosting and filling.  Gently re-roll cake without towel.

Cut each end off cake using parallel diagonal cuts.  Reserve ends to use as "knots".  Gently left cake, seam side down, onto serving plate.  Place a "knot" on each side of log with the diagonally cut side facing away from log.  Spread remaining frosting over log and "knots" leaving all spiral ends exposed.  For bark effect, run tines of dinner fork gently over frosting.

Garnish with "holly leaves" and "chocolate mushrooms".

Coffee Cream Frosting and Filling:
Dissolve 2 t instant coffee granules in 1 T boiling water.  Let cool.  In medium-size bowl combine 2-1/2 cups confectioner sugar, 1 cup (2 sticks) unsalted butter softened, and coffee mixture.  Beat until light and fluffy, 3 minutes.

Holly leaves:
Split candied angelica to make single thickness.  Cut out 1" long leaves.  Arrange on cake in groups of 3.  Position 3 small cinnamon red-hot candies for berries at base of each leaf group. (If angelica is not available, substitute jellied spearmint leaf candies, halved.)

Okay, a lot of directions, but this is really not hard and it's really delicious!  Makes a great centerpiece at Christmastime!  I just cut some green jelly candies to look like leaves and used the red-hots for the berries.  I didn't bother with the chocolate mushrooms cuz it was never explained what that was.  Anyway, the cake is cute enough without it, and the subtle coffee flavor was great!   Just follow the directions, and it will turn out fine.

DOUBLE CHEESE FONDUE

1/2 cup Sauterne or other dry white wine
1/2 clove garlic, minced
2 slices (2-oz. each) natural swiss cheese, cut or torn into pieces
2 T flour
1 can condensed cheddar cheese soup
french or italian bread cubes

Simmer wine and garlic in saucepan or fondue pot.  Combine cheese and flour.  Gradually blend into wine.  Heat until cheese melts.  Stir now and then.  Blend in soup.  Heat, stirring until smooth.  Makes 2 cups.

I made this in my official fondue pot which hardly ever sees any action.  It was nice to have fondue for a change, and this cheese fondue was pretty tasty.  It was just hard to clean the pot afterwards!

CRULLERS (Scandinavian Rosettes, deep fried, Christmas)

2 eggs
2 t sugar
1/4 t salt
1 cup milk
3 t lemon extract
1 cup sifted flour
shortening or salad oil
powdered sugar

Beat eggs, sugar, salt, milk, and lemon extract together until mixed but not foamy.  Beat in flour.  Batter should be smooth and like thick cream.  Let stand 2 hours.  Heat oil or shortening to 370.  For each rosette, preheat iron in oil, then dip hot iron in the batter.  Don't let batter come over top edge or iron.  Lowewr iron into oil for 30 seconds or until golden brown.  Remove and loosen with fork.  Drain.  Store in airtight container to keep crisp.  Sprinkle with powdered sugar before serving.  Makes 40.

This recipe card was actually inside the little box with the frying irons, a couple different designs.  I've been putting off making this just because it seemed like sort of a hassle.  I remember her making these when I was little, and they always turned out so pretty.....mine, not so much!  I could not get the hang of making these rosettes, and they kept getting stuck in the iron which is just a big mess.  I finally just dribbled the batter into the hot oil funnel cake style, dusted with powdered sugar, and served.  Of course they taste great, and nobody was any the wiser that that's not what they were supposed to look like!  Oh, well.  I will keep this card, though, in the box in case down the road one of my daughter-in-laws or granddaughters wants to have a crack at it! (Whoever masters this skill gets to keep the kit!)

BAVARIAN (PINEAPPLE-EGGNOG)

2/3 cup sugar
1/2 t salt
3/4 t nutmeg
2 envelopes plain gelatin
3/4 cup milk
1 8-1/2 oz. can crushed pineapple
3 eggs
2 T lemon juice
1 t rum or brandy flavor
1 cup whipping cream
pineapple slices for garnish

Stir together 1/3 cup of sugar, salt, nutmeg and gelatin.  Add milk, undrained crushed pineapple and beaten egg yolks.  Cook over hot water stirring now and then until mixture thickens and coats a spoon.  Remove from heat and stir in lemon juice and flavoring.  Chill until mixture thickens and mounds on a spoon.  Beat egg whites until frothy, gradually beat in remaining sugar until stiff peaks form.  Beat cream until stiff.  Fold egg whites and ceam into pineapple mixture.  Turn into 1-1/2 quart mold.  Chill until firm.  Unmold and garnish with slices of pineapple if desired.  (Star mold is the perfect size.)

This is really different but good, not as hard to make as it sounds, just a lot of different bowls going.  I decided to mold these into little santa head molds with a cherry for the nose.  Make sure and spray the mold first for easy removal.  If you like pineapple and/or egg nog, you'll probably like this.

CHESTNUTS (Roasted)

Slit each chestnut and place about a dozen on ech sheet of heavy aluminum foil.  Wrap in a tight package.  Place on coals for about 25 minutes, turning once.  (Or place in very hot oven, 450, for 35 to 40 minutes).  Shell and sprinkle with salt and pepper or dip in melted butter.

I've always wanted to try these since it sounds so cozy in the Christmas song.  I did them the oven way, and they turned out fine.  They're pretty easy to shell just using your fingers, sometimes a butter knife.  We dipped them in melted butter.  The flavor is not that exciting, just kind of a mellow taste, nothing to really get excited about, but I'm glad I tried it!

DIVINITY

Sugar - 3 cups
Karo light corn syrup - 1 cup
water - 1/2 cup
cider vinegar - 1 t
egg whites, beaten dry - 2
vanilla extract - 1 t
walnuts, broken - 1 cup

Place the sugar, corn syrup, water, and vinegar in a pot and stir until the sugar is dissolved.  Cover and cook over medium heat for 5 minutes.  Remove the cover and cook to 260 to 265F.  (If the weather is dry, cook to 260.  if it is damp and rainy outside, cook to 265F).  Remove pan from the heat and allow to cool for a few minutes.  Then pour syrup over the beaten egg whites and beat vigorously until the mixture is very stiff.  Cool until lukewarm (about 110F).  Add the vanilla and the nuts mixing them in well.  Then drop from a butter teaspoon on waxed paper or a buttered cookie sheet.

This recipe card has the ingredients listed like this, so that's unique.  I've come to the conclusion that nobody really cares for or eats divinity anymore.  It's not that this recipe is bad or anything.  Just nobody eats it.  I do love the directions for different types of weather though!

COOKIE CANDY

2 pkgs (6 oz. each) chocolate chips
2 pkgs. (6 oz. each) butterscotch chips
1  5oz or 6 oz can chow mein noodles

Melt chips in double boiler over hot water.  When thoroughly melted, stir in chow mein noodles.  Remove from heat and drop by teaspoonfuls on wax paper and allow to harden.  Store in refrigerator.

I've made these before, commonly referred to as haystacks.  Always good, always a favorite addition to Xmas baking, and always easy to make.  Just make sure you have plenty of napkins on hand as they can be finger-licking good!

PEANUT BRITTLE (MICROWAVE)

1 cup roasted salted nuts
1 cup sugar
1/2 cup white corn syrup
1 t butter
1 t vanilla
1 t baking soda

Stir together peanuts, sugar and syrup in a bowl or casserole.  Microcook on high for 7-8 minutes, stirring after 4 minutes.  Add butter and vanilla, stirring well.  Cook on high 1-2 minutes more until peanuts are lightly browned and syrup is hot.  Add baking soda and stir gently until light and foamy.  Pour immediately onto greased cookie sheet and let cool at least 1/2 hour.  When cool break into pieces and store in an airtight container.  Makes approximately 1 pound.

This is fast and easy.  I love the old-school terminology "microcook."  They must have thought they were entering the age of the future with this!  Good tasting too.

PEANUT BRITTLE

2 cups sugar
few grains salt
1 cup chopped or whole roasted peanuts

Melt sugar slowly in heavy pan, stirring constantly until thin syrup forms with no sugar left.  Remove from heat.  Add nuts and salt and stir until nuts are coated.  Pour into greased 9" pan.  When cold, break into pieces.  Makes about 1 pound.

This recipe is fine for peanut brittle.  As long as you mind the stove and keep stirring, it shouldn't burn.

FRESH MUSHROOM SALAD

1 T clarifed butter in skillet
Add 4 strips of bacon cut in crosswise 1/4" strips
Do not drain.  Add one onion and fry till bacon and onion are just barely done.
Slice 6 oz. of fresh mushrooms into serving bowl.
Squeeze one lemon's juice over
Sprinkle with chopped chives and salt to taste
Pour bacon mixture over all and serve immediately.

This is all right.  I don't think I'd make it again, although I love bacon!

ORANGE OATMEAL CAKE

Cake:
1-1/2 cups orange juice
1 cup quick oats
1/2 cup soft butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 t vanilla
1-3/4 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1/4 t cinnamon
1 T grated orange rind
1/2 cup chopped walnuts

Orange Topping:
1/2 cup brown sugar
1/4 cup butter
1 T grated orange rind
1 T orange juice
1 cup flaked coconut
1/2 cup chopped walnuts

350 oven.  Bring orange juice to boil and pour over oats.  Set aside.  Cream butter and sugars until light.  Beat in eggs and vanilla.  Sift flur, baking powder, soda, salt, and cinnamon together.  Add to butter-sugar mixture alternately with oats.  Stir in rind and nuts and pour into 13 X 9 greased baking dish.  Bake 40 minutes.  (Glass dish, use 325 oven)

Topping:
Combine sugar, butter, rind, and juice in small pan.  Bring to boil and cook one minute, stirring constantly.  Add remaining ingredients and spread on top of cooled cake.  Place cake under broiler for about one minute or until topping is bubbly.

Serve warm or cold.

This cake is very nice for a change with the orange flavor.  Adding Cool Whip is good on this.

GRAHAM CRACKER CAKE

1 cup + 2 T sugar
1 cup + 2 T milk
1/2 cup margarine
3 whole eggs
39 graham cracker squares, finely crushed
2-1/2 t baking powder
1 T flour

Mix all together.  Bake in greased and floured round cake pans or 13 x 9" baking dish for 35 to 40 minutes at 350.

This is all right.  I frosted it with some chocolate frosting for a s'mores effect.  It was good for one time, but not that awesome, although with the chocolate on it it bumps it up a little!

GLOSSY CHOCOLATE FROSTING (FOR TRAY OF BROWNIES)

3 T shortening
3 oz. unsweetened chocolate
2 cups powdered sugar
1/4 t salt
1/3 cup milk
1 t vanilla

Melt shortening and chocolate in saucepan over low heat.  Stir in remaining ingredients.  Beat until smooth.  Place pan of frosting in bowl of ice and water.  Continue beating until of spreading consistency.

This is really good.  I didn't need to put the frosting over ice and water.  I like my frosting soft and spreadable.  I'll save this one.

HOT MILK SPONGE CAKE

4 eggs
2 cups sugar
2 cups sifted flour
2 t baking powder
1 t salt
2 t vanilla
1 cup milk
2 T butter or margarine

Beat eggs.  Graduallly add sugar beating until fluffy and light colored.  Add flour sifted with baking powder and salt.  Beat well.  Add vanilla.  Heat milk with butter almost to boiling.  Stir quickly into batter.  Beat slightly.  Pour at once into ungreased 9" or 10" tube pan.  Bake at 350 for 40 to 45 minutes.  Remove from oven and invert pan until cool.

This is very pleasant tasting, although it is plain.  I think this would be good as a base for strawberry shortcake.

BLACK BOTTOM CUPCAKES

Chocolate Mix:
1/4 cup Hershey's cocoa
1-1/2 cups flour
1 cup sugar
1 t salt
1 t soda
1 cup water
1/3 cup oil
1 T vanilla

Topping Mix:
8 oz. Philly cream cheese
1 egg
1 t salt
1/3 cup sugar
16 oz. chocolate chips

Bake at 350 in paper cups 25-30 minutes.

Well, first of all, this recipe is apparently from my cousin Marilyn Hendriksen.  I made a mistake I think when I made this as I started baking the cupcakes with just the chocolate mix ingredients.  Then as I was mixing the topping I realized that I think I was supposed to put the topping on and then bake all together.  Well, halfway through baking I spread the topping on them, but I'm not sure they came out with the desired effect.  They looked kind of funky, tasted okay, but still not sure how they were supposed to turn out.  I never bothered to make them again, so if anybody out there tries this, let me know!