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This will mark the third issue of our special bulletin published each December and devoted exclusively to Christmas candies, cookies, and cakes. Again this year, the recipes have been supplied by Open Line Listeners from just about everywhere and represents a willingness to share a treasured recipe that has brought happiness to Their home and family which in itself is one of the more meaningful expressions of the Christmas season. If I may be permitted a personal note from our house to your house, Merry Christmas from the Loyds!


2 cups sugar
1 tablespoon corn starch
1 tablespoon butter or margarine
¾ cup milk
flavoring, coloring, if desired

Stir well to mix. Cook without stirring to soft ball state. Cool to lukewarm, then beat until creamy and will hold its shape. If fondant gets a little hard, set in hot water. Add a little milk and recook if it should sugar.


Press a small piece of fondant to a pecan or walnut half and let dry a short time. To make chocolate for dipping, melt one slightly rounded tablespoon shaved parowax with ¾ cup broken up chocolate which may be purchased at any candy counter. Dip pieces in the chocolate and place on waxed paper. Nuts dipped in the chocolate are delicious, too. (Mrs. Everett Miller, Cedar Rapids)


1 package (2-2/3 cup) angel flake coconut
1 cup chopped pecans
1 package dry strawberry jello
2/3 cup sweetened condensed milk

Mix coconut, pecans and jello together. Mix in the milk. Shape walnut size pieces like strawberries. Roll them in another package of dry strawberry jello. Dip tops in green sugar. Insert half of a toothpick which has been dyed with green food color into the top of each "strawberry". Makes 3 dozen. Can be refrigerated or frozen. (Mrs. John Carlson, Moline, Illinois)


3 cups sifted flour
1½ cup sugar
1 teaspoon soda
1 teaspoon salt
1 cup mayonnaise
1 cup chopped nuts
¾ cup whole cranberry sauce
2 tablespoons orange rind
1/3 cup orange juice

Sift dry ingredients and add remaining ingredients. Pour in greased 13 by 9 by 2 inch pan. Bake 45 minutes at 350°.

For cake topping, combine 2 tablespoons butter, 2 cups sifted powdered sugar and ¼ cup whole cranberry sauce and spread on hot cake, or ¼ cup orange juice and 2 to 3 tablespoons sugar and brush on top of hot cake. (Mrs. D. H. Wagner, Palmyra, Missouri)


3 sticks margarine or butter, softened
1 12 ounce jar of Peanut Butter
2 packages sifted powdered sugar
1 stick parowax
3 6 ounce packages butterscotch morsels

Blend margarine or butter with peanut butter and powdered sugar. Roll into small balls. Melt parowax and butterscotch morsels in top of double boiler. After dipping balls in dipping mixture, let dry on aluminum foil.


Cook 1 cup butter, 1 cup sugar and 3 tablespoons water to light crack stage. Pour in shallow greased pan and cover with chocolate chips or bar.

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¼ pound butter or margarine
1 cup sugar
2 eggs
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon soda
¼ teaspoon salt
1 cup sour cream
1 teaspoon almond extract

¼ cup sugar
1 teaspoon cinnamon
½ cup chopped walnuts
¾ cup chocolate chips

The first group of ingredients make the batter and the second group makes the topping.

To make the batter, cream butter and sugar together. Add eggs. Sift flour, baking powder, soda and salt and add to creamed mixture alternately with sour cream. Add almond extract.

Set batter aside and combine the sugar, cinnamon, walnuts, and chocolate chips for the topping. Pour half of batter into a greased tube pan. Sprinkle half of topping over the batter. Add remaining batter and top that with remaining topping. Swirl with knife for marble effect. Bake at 350° for 45 to 60 minutes.


2 cups sugar
2/3 cup milk
2 tablespoons white syrup
¼ teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
½ to 1 cup almonds

Combine sugar, milk, syrup and salt in a sauce pan. Stir over medium heat until sugar is dissolved. Cook to soft ball stage. Remove from heat and add butter and vanilla without stirring. Cool to lukewarm (90 to 100°). Beat till thick and no longer glossy. Add almonds and pour into 8 inch square pan to harden.


Melt 12 ounces of chocolate chips and 12 ounces butterscotch chips in double
boiler. When melted, add:

1 cup chopped nut meats
1 8 ounce package coconut
1 3 ounce can chow mein noodles.

(This will make a very thick mixture, but noodles will stir in.) Drop by teaspoonfuls on wax paper and refrigerate for several hours. Makes 60 pieces. (Mrs. Wayne VanAuken, Ely, Iowa)


2 boxes Angel Flake coconut, cut fine
2 cans Bordens Eagle Brand condensed milk
1 pound Pecan Nut meats (leave whole)
¼ teaspoon salt
1 pound Red Candied Cherries (leave whole)
1 heaping tablespoon of lemon juice
1 pound dates (cut in halves)
4 slices candied pineapple

Mix all ingredients well. Line two loaf pans with foil and let foil extend over sides and ends. Place wax paper on top of foil, but oil the paper first with vegetable oil. This, too, is too extend over the sides and ends. Press fruit mixture firmly into the pans. Use candied pineapple to decorate by laying 4 halves on top of each loaf. Now Fold the foil over top. Set pans in hot water and place in a 325° oven and bake three hours until milk is caramel colored. The last 20 minutes, fold foil back so it can brown a bit. When entirely cool peel off waxed paper and wrap in new foil. Keeps indefinitely. (Mrs. Bruce G. Howard, West Union, Iowa)

(NOTE: This represents a corrected recipe that was printed in the November bulletin incorrectly. Our apologies to Mrs. Howard were extended and the error pointed out to our listeners on The Open Line.)


Choose two cake mixes, One mix should be a yellow, spice or white cake.

To this mix add:

1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cloves

Before baking, add 1 cup raisins to batter. Bake as directed on package. To other cake mix add 1 cup chopped nuts. Bake as directed. Each cake should be a three layer cake. so that altogether you have six thin layers. Grate three lemons and one orange on the Finest grater you have. Put grated fruit on top of double boiler along with:

½ cup sugar
1/3 cup water
2 tablespoons cornstarch
2 cups coconut

Cook till thick. Alternate layers and filling. Trim with pecans and cherries. (Mrs. Robert McAtee, Lowden, Iowa)

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The following cookie recipes were sent in by Mrs. Matt Lorscheter of Cassville, Wisconsin and are authentic Norwegian recipes translated into English by Mrs. Lorscheter.


8 egg yolks
8 tablespoons sugar
8 tablespoons cream
1 tablespoon melted butter
1 tablespoon brandy or wine (or non-alcoholic substitute)
1 teaspoon cardamom

Roll out as with pre crust using approximately 2 cups flour as dough is quite sticky. Cut in 4 inch squares with a diagonal slash in the center. Deep fat fry at 350°.

SANDKAKE (Sand Tarts)

1 pound butter at room temperature
1½ cups sugar
2 eggs
1 teaspoon almond extract
½ teaspoon baking powder
6 cups flour (approximately)

Press by spoonful into tart shell and bake at 350° until golden brown.

ROSETTER (Rosettes)

2 eggs
1 tablespoon cream
1 cup milk
1 cup flour
¼ teaspoon salt
2 tablespoons sugar

Beat eggs, add milk and cream. Gradually add flour, salt, and sugar. Heat iron in 375° deep fat. Drain and dip in batter to within ½ inch of top of iron. Drain fat until crisp and lightly brown. If batter slips off, iron is too cold, if it sticks, the iron is too hot.


Mix 1 box powdered sugar, ¼ cup melted butter, 2 ½ tablespoons warm water and 15 drops of oil of peppermint. Form into balls and make into flat patties. Refrigerate about an hour and then dip in chocolate (Melt 4 1 ounce squares of unsweetened chocolate and ¼ ounce of parowax). Lay on wax paper. Makes 5 dozen mints.


Makes one 2½ pound cake. Line a loaf pan or tube cake pan sides and bottom with wax paper. Into a small bowl mix the following ingredients:

½ cup evaporated milk
16 marshmallows, finely cut
3 tablespoons orange juice

In a large bowl, mix the following ingredients:

4 dozen 2½ inch graham crackers, rolled into fine crumbs
¼ teaspoon cinnamon
¼ teaspoon cloves
½ cup dates, cut fine
1 cup raisins, half dark and half golden
¾ cup broken walnuts
1/3 cup candied pineapple, cut fine
1/3 cup candied cherries, cut fine
2 tablespoons candied orange peel, cut fine

Add small bowl to large bowl. Mix with spoon, then with hands until crumbs are moistened. Press firmly into pan. Decorate with additional fruits and nuts. Cover lightly and chill for two days before serving.


Use ice cream cones and cover each one with about 2 tablespoons frosting.
To frost 6 cones:
Mix 2½ cups sifted confectioners' sugar with 1 unbeaten egg white and 1 teaspoon water. Stir mixture until well blended. While frosting is still soft, press kernels of popped corn all over the surface of the cones. Decorate with red cinnamon candies between kernels of corn; sprinkle each cone with green colored sugar. Note: Can also be used as favors for either adult or childrens parties. (Mrs. E. F. Grubhoffer, Cedar Rapids)



1 cup dates
½ cup sugar
1 beaten egg

Until thickened, stirring constantly. Then add

1 cup Rice Krispies
½ teaspoon vanilla
½ cup nutmeats
¼ teaspoon salt.

Cool enough to handle and make into walnut sized balls. Roll in angel flake coconut. (Mrs. Kenneth Hall, Lamont, Iowa)

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3 cups white sugar
1 cup white corn syrup
2½ squares baking chocolate
1 cup milk
1 cup butter
pinch of salt

Combine ingredients in a four quart sauce pan. Cook to 246°. Remove from heat. Stir in 1 teaspoon vanilla. Pour into greased 8 or 9 inch square pan. Let cool to almost cold. Invert pan over breadboard. Let slab drop out. Cut into squares and wrap in wax paper squares immediately. Use a long slicing knife buttered lightly and with a long quick sawing motion, cut the caramel. Move too quick to let it stick. (Mrs. Virgil Sebelien, Durant, Iowa).


1 cup butter
½ cup packed brown sugar
2 tablespoons granulated sugar
2 cups sifted all purpose flour
1 cup chopped nuts
1 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add remaining ingredients, mix thoroughly. Divide dough into 5 parts. Chill. Cut each part into 24 pieces. Roll into bails in palm of hands. Place on ungreased cookie sheets. Bake at 350° for 12 minutes or until delicately brown. When cool roll in confectioners sugar. Serve in individual paper cups if you wish. Makes l0 dozen small cookies. (Hazel Schaper, Chicago, Illinois)


½ cup shortening
½ cup white sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
¾ teaspoon salt
½ teaspoon soda
1 6 ounce package chocolate chips
½ cup crushed peppermint sticks
½ cup nuts

Cream shortening sugars, egg and vanilla. Sift flour, salt and soda and add to creamed mixture. Add chocolate chips, crushed peppermint sticks and nuts and mix well. Drop by teaspoon on greased cookie sheet and bake for 8 minutes at 375°. Remove from sheet right away. (Mrs. Robert Boisen, Goodfield, Ill.)


3 1/3 cups sifted flour
2 teaspoons soda
1½ teaspoons salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
3 cups sugar

Sift dry ingredients together, including sugar, into mixing bowl. Make a well in dry ingredients and add all remaining ingredients. Mix together until smooth. Divide batter into three conventional greased and floured loaf pans. Bake at 350° for about one hour or until done. Cool slightly in pans, then turn onto racks to finish cooling. (Mrs. Donald Hastings, Cedar Rapids)


3 cups english walnut halves
1½ cup pecan halves
2 cups sugar
1 cup water
¼ teaspoon cinnamon

Combine all ingredients in heavy skillet. Cook till water disappears and nutmeats have sugary appearance. Pour onto cookie sheet and separate quickly with fork.


½ cup butter
½ cup brown sugar
½ cup white sugar
1 egg
1/3 cup peanut butter
½ teaspoon soda
½ teaspoon salt
½ teaspoon vanilla
1 cup flour
1 cup oatmeal
6 ounce package chocolate chips


½ cup powdered sugar
¼ cup peanut butter
4 tablespoons milk

Cream butter, brown sugar and white sugar. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oatmeal. Spread in 3 by 9 inch pan and bake 20 to 25 minutes at 350°. Sprinkle chocolate chips over top after baking and let stand five minutes. Frost with a mixture of the powdered sugar, peanut butter and milk. Spread evenly over top of chocolate chips. (Mrs. James C. Yearley, Earlville, Iowa.)

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2 cups white sugar
1 tablespoon white corn syrup
1 cup heavy sweet cream
few grains salt

Mix all ingredients together in a pan and place over low heat until sugar is dissolved. Cook quickly, stirring occasionally to keep from sticking until a good soft ball is formed when you drop a little in cold water. Pour quickly on a cold wet platter and begin to work the mixture with a spatula. Work toward the center using a backward and forward motion, instead of stirring or beating it. It will change to a creamy white. When cool enough, knead with hands until soft and velvety. Make into any shape. Then can be dipped in chocolate if desired or served plain. Store in covered jar to ripen or they can be used right away. (Mrs. Lloyd Schaffner, Ladora, Iowa).


½ cup shortening
1 cup sugar
1 cup water
1 cup raisins or cut-up dates
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon salt
2 cups sifted flour
1 teaspoon soda
½ teaspoon baking powder
½ cup chopped nuts
1 teaspoon vanilla

Combine shortening, sugar, water, raisins or dates, spices and salt in a good size sauce pan. Bring to boil slowly and boil for 3 minutes. Set aside to cool. Combine flour, soda and baking powder into cooled mixture while in the same pan. Stir and add nuts and vanilla. Pour batter into greased 10 by 14 inch shallow pan (jelly roll pan). Bake 350° for 20 to 25 minutes. Can be frosted with Plain powdered sugar or orange flavored frosting. Cut in 1" squares (Cedar Rapids listener)


Cream 1½ cup butter and 2 cups sugar. Add 4 eggs and 1 teaspoon vanilla or almond flavor. Mix well. Sift 6 cups flour and 4 teaspoons baking powder and add to creamed mixture. Chill dough ½ hour. Roll out and cut with cookie cutter. Bake at 350° till light brown. (Mrs. Antone R. Netolicky).


¼ cup butter
1 cup sugar
1 egg
2 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup mashed banana
¼ cup milk
1 teaspoon shredded orange peel
1½ cups cranberries, ground and drained
1 cup chopped pecans

Cream butter and sugar. Add egg and beat well. Add sifted dry ingredients alternately with combined banana, milk, and orange peel. Stir in cranberries and pecans. Turn into greased 9 by 5 by 3 inch pan. Bake at 350° for 60 to 65 minutes. (Mrs. Orva McAtee, Coggon, Ia.)


2½ cups sifted all purpose flour
1½ teaspoons baking soda
¼ teaspoon salt
1 tablespoon cinnamon
1 teaspoon cloves
1¾ cups confectioner's sugar
¾ cup finely chopped mixed candied fruit
½ cup finely chopped nuts
1 teaspoon grated lemon rind
3 eggs
2 tablespoons orange juice
1 cup honey

Sift flour, baking soda, salt, cinnamon, cloves and sugar together. Blend in nuts fruits and lemon rind. Beat eggs, orange juice and honey together. Stir in flour mixture until well blended. Place in refrigerator several hours or overnight. Drop by teaspoons onto a greased baking sheet. Decorate as desired. Bake in a moderate oven (375°) about 8 minutes or until light brown. Remove from sheet immediately. Makes about 9 dozen cookies.


Cream 1 cup butter, ½ cup sugar, and 1 teaspoon vanilla. Stir in 1½ cup milk molasses. Sift 5 cups enriched all purpose flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, and ¾ teaspoon soda together and add to creamed mixture. Roll to 1/8 inch thick, cut and bake on lightly greased baking sheet at 400° for about 10 minutes. Makes 5 to 6 dozen cookies.

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3 cups sugar
2 tablespoons instant coffee
1/8 teaspoon salt
¾ cup milk
½ cup light cream
1 tablespoon light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
1 6 ounce package semi-sweet chocolate chips or pieces
¼ cup chopped walnuts

Combine first six ingredients in heavy three quart buttered saucepan. Bring mixture to boil over low heat, stirring constantly. Cook, without stirring over low heat until candy reaches soft ball stage (236°). Remove from heat, add butter and vanilla, but do not stir. Cool without stirring, until outside of saucepan feels lukewarm. Beat until candy begins to thicken. Pour into buttered 8 by 8 by 2 inch pan. Melt chocolate in top of double boiler over hot but not boiling water. Spread evenly over cooled fudge. Sprinkle with nuts, cut up. Makes about 3 dozen pieces. (Mrs. Orva McAtee, Coggon, Iowa).


¾ cup butter
¾ cup sifted powdered sugar
1 teaspoon vanilla
2 tablespoons evaporated milk
¼ teaspoon salt
2 cups sifted flour

Cream butter, sugar and add vanilla, milk and salt. Mix well. Blend in flour. If necessary, chili dough for easier handling. Roll out dough, half at a time, on floured surface to a 12 by 8 inch rectangle. Trim sides. Cut into rectangles or 2 inch squares. Place on ungreased cookie sheets and bake at 325° for 12 to 16 minutes until lightly browned. Cool. Top each with 1 teaspoon filling and then with ½ teaspoon icing.


Melt ½ pound or 28 light caramels and ¼ cup evaporated milk in a double boiler over low heat, stirring occasionally. Remove from heat and stir in ¼ cup butter, 1 cup sifted powdered sugar and 1 cup chopped pecans.


Melt 1 six ounce package chocolate chips and 1/3 cup evaporated milk. Remove from heat and stir in 2 tablespoons butter, 1 teaspoon vanilla and ½ cup sifted powdered sugar. (Mrs. Robert Boisen, Goodfield, Illinois).


2 pounds small gumdrops (remove black ones)
2 cups raisins
1½ cups pecan nut meats
2 cups flour
1 cup butter
1 cup sugar
2 beaten eggs
1 teaspoon soda
1 teaspoon hot water
1½ cups sweetened apple sauce
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
2 cups flour

Put gumdrops, raisins, nutmeats and flour in a sack and shake well. Cream butter and sugar. Mix eggs, soda and hot water (mixed together first), and add to creamed mixture. Add remaining ingredients and mix well. Add contents from sack and stir well. Pour in large cake pan and put in cold oven. Set oven to bake for one hour at 300° and then at 275° for another hour or more. Take out of pan while still hot and cover with cloth to cool. (Mrs. H. W. Oxley, Coralville, Iowa).


2 tablespoons butter
3 tablespoons milk
1 teaspoon vanilla
2 cups sifted powdered sugar
½ cup dry milk
3 cups coconut
6 ounce package chocolate chips

Melt butter in a two quart sauce pan. Remove from heat and add the milk and vanilla. Mix sugar and dry milk together and add to mixture, one half at a time, beating well after each addition. Stir in coconut. Drop on waxed paper lined cookie sheet by teaspoonful. Melt chocolate chips over hot water and swirl one teaspoon of chocolate over each piece of candy. Chill in refrigerator to set chocolate. Makes 36. (Mrs. L. J. Lund, Vinton, Iowa).


Butter baking sheet and arrange pecans in groups of three on it, flat side down. Place one light colored caramel on each cluster of pecans. Heat in slow oven (325°) until caramels soften. Watch close. Remove from oven and with a buttered spatula or back of a spoon, flatten caramels over pecans. Cool on cookie sheet and spoon melted chocolate bars on top of caramels.

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