The Salina Journal from Salina, Kansas on November 29, 1981 · Page 88
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The Salina Journal from Salina, Kansas · Page 88

Salina, Kansas
Issue Date:
Sunday, November 29, 1981
Page 88
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Page 6 The Sallna Journal Sunflower Sunday, November 29,1981 &* Sunflower Recipe Exchange Candies Date Loaf Candy 1 c. milk 2 c. sugar Heaping t. butter Vfe lb. nut meats 1 lb. dates 11. vanilla Powdered sugar Cornstarch Cook milk, sugar and butter to soft ball stage. Take from fire, stir in chopped nut meats, chopped dates and vanilla. Beat until too heavy to move spoon. Turn out on clean cheesecloth (damp). Sprinkle with a mixture of powdered sugar and cornstarch. Roll firmly like sausage, put in cold place overnight. Cut in thin slices with sharp knife and dust with powdered sugar. Pretty mixed with divinity fudge. Grace Hazelton Westfall Christmas Toffee 2 sticks oleo (do not use com oil) 1 c. sugar 3 T. water 2 T. vanilla 1 c. chopped nuts 4 Hershey bars Boil oleo, sugar, water and vanilla together until candy thermometer registers 300 degrees and candy is dark golden in color. Stir all the time while cooking. Add chopped nuts. Pour mixture in buttered pan. Place Hershey bars on top of candy. Swish chocolate around. Let set until cooled, then break. Brenda Olson Concordia Caramel Corn 6 c. popped corn 2 sticks oleo 2 c. brown sugar Vi c. white corn syrup 11. salt % t. baking soda 11. butter flavoring Place popped corn in large pan to be mixed easily with caramel after cooking. Melt oleo, stir in brown sugar, syrup and salt. Bring to a boil for 5 minutes. Stir occasionally. Remove from fire. Add soda and flavoring. Will bubble well. Pour over corn, toss lightly and mix. Place on large cookie sheet and bake at 250° for one hour. Stir twice while baking to mix it up. I use a pancake turner to stir it. Remove, let cool and eat up! Wanda Muck Osborne Miracle Divinity 1% c. white sugar % c. water % c. white syrup Cook above ingredients to hard boil stage. Stir in: 1 pt. marshmallow creme Vanilla Nuts Spread in pan or drop on waxed paper and let cool. Argie Appleby Courtland Chocolate Fudge 4% c. sugar Ms c. oleo 1 c. Half and Half Mi c. syrup, light or dark 3 c. chocolate chips 20-24 large marshmallows 11. vanilla 11. burnt sugar flavoring Cook sugar, oleo, Half and Half and syrup in heavy pan to soft ball stage. Take from stove and stir in the chips and marshmallows. Then add vanilla and burnt sugar flavoring. Stir until chips and marshmallows are melted. Pour into a 12 x 16- inch buttered pan. Let cool. Cut into squares. Mrs. Ada Shadle Green OES Pulled Mints % c. hot water % stick butter 2 c. sugar % t. oil of peppermint Food coloring — red, green or yellow Place water, butter and sugar in heavy saucepan. Boil to firm stage, 260° on candy thermometer. Do not stir sides of pan after boiling begins. Wipe grains of sugar from sides of pan and rub with margarine. Pour onto marble slab that has been buttered. Add 2 or 3 drops coloring and oil of peppermint. Pick up as soon as possible and pull till nearly cold. Stretch out into a long rope onto waxed paper. Cut with scissors in desired pieces. Store in tightly covered container until creamy. Yield: 1 lb. Mrs. Loretta Breer SalinaRt.6 Oklahoma Brown Candy 3 c. white sugar 1 c. light cream Vfet.soda Vi c. butter or oleo 11. vanilla 2 c. broken nuts Carmelize 1 c. sugar in heavy skillet. Mix remaining 2 c. sugar with cream. Add carmelized sugar and cook to soft ball stage, stirring constantly. Remove from fire. Add soda and stir vigorously. Let cool 10 minutes. Add butter and vanilla. Stir until creamy. Blend in nuts. Turn into buttered pan and cut into squares. Argie Appleby Courtland Never-Fail Peanut Brittle 3 c. white sugar 1 c. white Karo Vfc c. water 3 c. raw peanuts 3 T. butter fetaalt 21. soda Boil sugar, Karo and water until it spins a thread. Then add peanuts. Stir continuously after peanuts are added. Cook until it turns a golden brown. Take from fire, add butter, salt and soda. Pour into buttered pan. Argie Appleby Courtland Share your favorite recipes with other Journal readers. Send them to SUNFLOWER Recipe Exchange, % The Salina Journal, P.O. Box 779, Salina, Kan., 67401. Pride of publication is the only reward. Be sure to include number of servings and microwave directions, if applicable, and your name and address on the recipe. Breads and Quick Breads Cinnamon Rolls Separate canned biscuits and roll each out thin. Brush with small amount melted margarine; sprinkle with brown sugar replacement and cinnamon. Roll up and form into crescents or rounds. Bake 10-12 minutes at 400° until browned. Each roll equals 1 bread exchange and % fat exchange. Janice Fuller Salina •tr -tr -tr (EDITOR'S NOTE: SUNFLOWER will feature one or two recipes especially for diabetics on each week's recipe page, thanks to Janice Fuller, a night shift supervisor at Asbury Hospital who teaches a monthly class for diabetics and is a diabetic herself. Her recipes are useful not only for diabetics, but also for persons who have heart disease and others who must watch their caloric uptake.) Cranberry- Orange Bubble Loaf 2 c. biscuit mix % c. orange juice % of 8 oz. can jellied cranberry sauce 4 T. butter, melted % c. brown sugar 11. grated orange peel Orange Glaze % c. sifted powdered sugar 11. grated orange peel 1 T. orange juice Combine biscuit mix and juice. Mix well. Divide into 16 portions. Shape each portion of dough into a ball around a piece of cranberry sauce. Roll balls in butter. Combine brown sugar and orange peel. Roll dough in brown sugar mixture. Place in greased 8V« x 4V4 x 2%-inch loaf pan. Bake at 350" for 30-35 minutes. For glaze, combine ingredients. Stir till well blended. Let loaf stand 5 minutes, then turn out. While warm, frost top with orange glaze. Serve warm. Margaret McClintock Beloit Desserts Rhubarb Sauce 2 c. rhubarb, cut into inch-long pieces % c. water Artificial sweetener equivalent to Vi c. sugar, or to taste Cook rhubarb with water about 10 minutes or until tender. Remove from heat and add sweetener. Serve warm or chilled. Can also be frozen. Yields 4 servings of 8 calories each. EmmaSandels Herington Apple Cake 2 c. sugar ME c. shortening 2 eggs 11. cinnamon V« t. allspice Mi t. nutmeg 2 c. flour 21. soda Vz t. salt 4 c. diced apples % c. nuts (if desired) Cream together sugar, shortening, eggs, cinnamon, allspice and nutmeg. Add flour, soda and salt. Mix. Add apples and nuts (if desired). Bake 45 minutes at 350° or until cake loosens from sides. Dolly Wilson Salina Rt. 5 Fruit Cobbler 1 c. sugar 1 T. shortening 1 c. flour 11. baking powder .. Pinch salt 1 egg, beaten 4 c. peaches or other fruit Cream sugar and shortening. Add sifted flour, baking powder and salt. Mix. Beat egg and add to first mixture. Mix until it resembles coarse cornmeal. Place 4 c. of cooked or canned fruit in baking dish. Place crumb mixture on top. Bake about 30 minutes or until brown in moderate oven (350°). May use fresh or frozen fruit. Just add sugar to fruit to sweeten and allow extra time for cooking fruit. Yield: 6 servings. MRS. Richard Swisher Salina Rt. 4 Cherry Dessert 2 c. graham crackers, crushed Vt lb. margarine 1 pkg. (8 oz.) cream cheese 1 c. sugar % pt. cream 1 can cherry pie filling Make a graham cracker crust using the graham crackers and margarine. Bake 10 minutes in 350° oven. While it is baking, whip together cream cheese and sugar. Spread over hot crust. Let cool. Beat cream. Spread over cream cheese. Spread cherry pie filling over top. Let stand at least 2 hours before serving. We have used this recipe over SO years as it's so easy to make and for Christmas it's a must in our family. Mrs. Leo C. Meuriase BrookvWe

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