1 cup butter
½ cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon vanilla
Caraway seeds

Cream the butter with the sugar. Gradually add the flour and salt. Then, add the vanilla and
mix well. Form into 1 ¼ inch logs. Wrap in waxed paper and chill in the refrigerator overnight.
Slice the dough fairly thin and place on ungreased baking sheet. Sprinkle with caraway seeds.
Bake in a 350 degree oven for 15 minutes until edges are slightly browned. Yield: 10 dozen

½ cup cornstarch
½ cup powdered sugar
1 cup sifted flour
¾ cup butter

Sift together cornstarch, sugar and flour. Cut in butter to form a soft dough. Shape into 1-inch
balls. Place on ungreased cookie sheet 2 inches apart; flatten slightly. Bake at 300 degrees for
20 minutes or until edges brown slightly. Vary cookies this way: Roll balls of dough in finely

chopped nuts before baking or make a depression in the center of flattened ball and bake.
Then fill with jelly or icing.

2 Tablespoons honey
1 Tablespoon molasses (NOT boot strap molasses)
2 Tablespoons vegetable oil
1 egg yolk, beaten
½ cup whole wheat flour
½ cup soya flour
¼ cup wheat germ

Stir together the honey, molasses, oil and egg yolk. Add the missed flours and enough wheat
germ to make a stiff dough (If dough is too thick, add a spoonful of milk). Roll out ¼-inch thick
and cut into 1” x 1 ½” rectangles. Place on ungreased cookie sheet and bake at 350 degrees
until golden brown, 15 to 20 minutes. Makes 4 dozen.

Following are two variations of Skillet Cookies:

First Variation:
6 Tablespoons butter
1 cup sugar
1 ½ cup chopped dates
2 eggs, beaten

2 ½ cups Rice Krispies
Coconut

In a skillet, cook and stir butter, sugar, dates and eggs until thick. Remove from heat and add
Rice Krispies. Let cool. Form into balls and roll in coconut. Do not bake. Can be flattened out,
if desired. Chill well.

Second Variation:
2 Tablespoons butter
1 cup finely cut dated
1 cup sugar
2 eggs
3 cups Rice Krispies
½ cup chopped nuts
Powdered sugar

Melt butter in skillet. Add date, sugar and eggs. Cook over low heat, stirring constantly, for 5
to 8 minutes until mixture form a ball. Remove from heat and cool slightly. Stir in Rice Krispies
and nuts, mixing well. Sprinkle a sheet of wax paper with powdered sugar. Shape the mixture
into two rolls about 2” in diameter and roll in the powdered sugar. Wrap in waxed paper and
chill for several hours. To serve, cut into ¼-inch slices. Makes 5 dozen.

Great for packed lunches, appetizer or breakfast

1 unbaked 9-inch single crust pie shell
½ cup shredded cheddar or Swiss cheese
½ cup chopped cooked meat or poultry
3 eggs, beaten
1 (10 ¾ oz.) can condensed cream of mushroom, celery or chicken soup
½ cup milk
2 Tablespoons chopped onion
¾ teaspoon prepared mustard
1/8 teaspoon pepper

Sprinkle cheese and meat over pastry shell. Beat together eggs, soup, milk, onion, mustard,
and pepper. Pour over cheese-meat mixture. Bake at 375 degrees for 30 to 35 or until knife
inserted halfway between edge and center comes out clean. Cool, cover and chill. Makes 4 to 6
servings.

2 (11 oz.) pkgs. mixed dried fruit
2 cups water
½ cup white wine
3-inches stick cinnamon
1 Tablespoon orange peel, cut in thin strips
1 cup orange juice
1/3 cup honey

¼ cup lemon juice
¼ teaspoon each: allspice, ginger and ground cinnamon

In a 3-quart saucepan, combine mixed dried fruits, water, wine, and stick cinnamon. Bring to a
boil, reduce heat and simmer, covered, for 15 to 30 minutes or until fruit is tender. With
slotted spoon, transfer fruit to a bowl and set aside. Discard cinnamon stick. Add orange peel
to liquid in saucepan and simmer 2 to 3 minutes. Stir in orange juice, honey, lemon juice,
allspice, ginger, and cinnamon. Return fruit to saucepan and heat to boiling. Remove from
heat and cool to room temperature. Serve at room temperature or chilled. If desired, drain
fruit before serving. Makes 10 servings.

1 cup brown sugar
½ cup sugar
½ cup sour cream
1 teaspoon vanilla
1 ½ cup nuts

In a saucepan combine sugars and sour cream; cook to softball stage (236 degrees). Add vanilla
and beat until mixture begins to thicken. Add nuts and stir until well coated. Turn out onto a
greased platter or cookie sheet. Separate into individual pieces. Makes 2 dozen.

10 medium tart apples, pared, cored and sliced
¾ cup apple juice
½ cup raisins
¾ cup honey, divided

¼ cup brown sugar
½ cup, plus 3 Tablespoons, whole wheat flour
1 teaspoon cinnamon
½ cup quick cooking oats
½ cup wheat germ
½ cup shelled sunflower seeds
4 Tablespoons butter

In a large bowl, combine apples, apple juice, raisins, ½ cup honey, brown sugar, 3 Tablespoons
flour, and cinnamon. Turn into an 11” x 7 ½” x 1 1/2” baking dish. In another bowl, combine
oats, remaining ½ cup flour, wheat germ and sunflower seeds. Stir in remaining ¼ cup honey
and butter that have been heated together, mix well. Spread mixture over the apple mixture in
the baking dish and bake at 350 degrees for 45 to 50 minutes. Makes 8 to 10 servings.

A specialty for brunch or afternoon tea

Glaze:
1 ½ cups powdered sugar
1-2 Tablespoons warm water
1 ½ teaspoons vanilla
2 Tablespoons butter, softened
Dough:
1 cup butter, divided
2 cups flour, divided
1 cup, plus 2 Tablespoons water, divided

1 teaspoon almond extract
3 eggs
Nuts

Mix all glaze items until smooth and of spreading consistency.
Heat oven to 350 degrees. Cut ½ cup butter into 1 cup flour. Sprinkle 2 Tablespoons water
over mixture; mix. Round into a ball and divide in half. On ungreased baking sheet, pat each
half into a strip, 12” x 3”. Strips should be placed about 3” apart. In a medium saucepan, heat
remaining ½ cup butter and remaining 1 cup water to a rolling boil. Remove from heat and
quickly stir in almond extract and remaining 1 cup flour. Stir vigorously over low heat until
mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until
smooth and glossy. Divide in half evenly over strips. Bake for about 60 minutes or until topping
is crisp and brown. Cool (topping will shrink and fall, forming the custard top of this puff). Frost
with glaze and sprinkle with nuts. Makes 10 to 12 servings.

1 cup whipping cream
2 Tablespoons sugar
1 Tablespoon lemon juice
1 teaspoon vanilla
1 cup prunes, cooked pitted and chopped
1 can pineapple chunks, drained
2/3 cup flaked coconut, toasted
½ cup chopped walnuts, toasted

Whip cream, gradually adding sugar. Add lemon juice and vanilla. Fold in prunes, pineapple,
coconut, and nuts. Chill for several hours before serving. Serves 6.