Recipes

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Caramel Shortbread, by Eleanora Meeks

Dark Christmas Cake, by Eleanora Meeks

Pineapple Fruitcake

Pink Lady Squares,  by Jeam Brown

Unbakes Squares, by Joyce Smith

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Caramel Shortbread

by Mary Barr

Bottom:

• 1 cup butter margarine
• ½ cup brown sugar
• 1½ cups flour

Mix and pat into un-greased 9” by 13” pans. Prick with a fork. Bake at 275° Fahrenheit for 30 minutes or until done. (Ovens and pans may vary).

Filling:

• 6 oz. Butter or Margarine
• 6 oz. White sugar
• 2 tbsp. corn syrup
• 1 can condensed milk. Bring to a boil, Boil slowly for 5 minutes. Pour on cooled base.

Topping:

Melt 1 tbsp margarine in a saucepan. Add 1 cup melted chocolate chips. Blend together. Pour on top of cooled cake. Cut before hardening. 

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Dark Christmas Cake

by Eleanora Meeks

• 3 cups Brown Sugar
• 1 lb. margarine
• 1 lb. raisins
• 1 lb. mixed fruit
• 1 pkg. walnuts chopped
• 8 eggs
• 2 cups milk
• 1 cup molasses
• 1 tsp. each; nutmeg, cloves, allspice, cinnamon
• 1 lb. dates chopped
• 1 jar of red cherries or 1 dish of candied cherries
• 1 jar of green cherries or 1 dish of candied cherries
• 1 cup of applesauce
• 3 ½ to 4 cups flour
• 3 tsp. baking powder

Mix eggs, brown sugar, milk and molasses. Stir well then add the other wet ingredients and enough flour to thicken, as well as baking powder. Bake at 350oF for three hours or until a toothpick comes out clean. Bake in well-greased pan and shake flour in pan so it does not stick in pan.

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Pineapple Fruit Cake

• 1 lb. raisins
• ½ lb. each, red and green cherries
• 1 16 oz. can crushed pineapple, including juice.
• Mix and let stand overnight. In the morning dust ¼ cup flour over this and set aside.
• ¾ cup butter
• 2¼ cups all purpose flour
• 1 cup white sugar
• 3 eggs
• 2 tsp. baking powder
• 1 tsp. salt

Cream butter and sugar, add eggs one at a time. Beat well. Slowly add remaining dry ingredients. Stir in mixed fruit. Batter will be thin. Bake at 350° Farenheit 2-3 hours (2 large loaves or 4 small loaves)

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“Pink Lady” Squares

by Rev. and “Pink” Jean Brown

• 2 cups Graham Wafer crumbs
• ½ cup melted butter
• ½ cup brown sugar
• 1 Tbsp. flour
• 1 cup Eagle Brand milk
• 2 cups coconut
• Pink butter icing

Mix the first four ingredients to make the crust and pat it into a 9 X9 inch pan and bake it at 300F for 15 minutes. Then put the filling (mixed Eagle brand milk and coconut) on the cooled crust. Bake at 350F for 15 to 20 minutes. When cool, ice with pink icing and enjoy served on pink plates with a pink serviette.

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Unbaked Squares

by Joyce Smith

• 1 can Eagle Brand milk
• 3 cups graham wafer crumbs
• ½ cup walnuts
• ½ cup coconut
• ½ cup mixed fruit
• 1 ½ cups miniature marshmallows

Mix dry ingredients together. Stir in milk and press evenly into a buttered 9-inch square pan. Chill before cutting.