This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cherry Torte

1 1/2 c. sugar
1 c. flour
1 tsp soda
1 tsp cinn.
1/2 c. chopped nuts
1/4 tsp. salt
1 egg, well beaten
1 tsp. salad oil
1 can (or 2 cups bottled) drained, sour cherries.

Mix dry ingredients. Add cherries, egg and salad oil. Mix well. This will take about 5 min. until sugar is dissolved.

Place in 8″ sq. pan or one of equivalent size. Bake at 350° for 30-40 min.

Serve in squares with whipped cream.

Keeps moist for several days.

This recipe was written on a large index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Brown Sugar Nut Crunch

1 cup chopped walnuts or blanched almonds
1 cup butter
1 cup light brown sugar (firmly packed)
Two medium milk chocolate bars

Sprinkle half the nuts over buttered 9x9x2 inch pan.

Melt butter in heavy skillet or pan.

Add sugar and mix well.

Bring to a boil, stirring constantly, to hard-crack stage (200) about 12 minutes.

Pour this mixture over nuts; spread in a thin sheet.

When set but still warm, arrange chocolate bars over top, spreading as chocolate melts. Sprinkle with rest of the nuts.

When cool, cut or break in pieces.

Makes about 1 pound.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chocolate Turtles

1/2 pound soft caramels
2 Tbsp. heavy cream
1 c. pecan halves or large, skinned unsalted peanuts
1/4 pound semi-sweet chocolate

Melt caramels in cream over hot water: cool about 10 minutes.

Place nuts on wax paper in groups of three.

Spoon caramel mixture over nuts, leaving tips showing.

Let stand until set (about one-half hour). Meanwhile, melt chocolate over hot water; cool to lukewarm.

Spread cooled chocolate over caramel.

Makes about 24.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only). Spelling corrected.

Peanut Butter Balls

1 stick oleo (soft)
3 cups rice krispies (measure as come from box)
1 # powdered sugar
2 cups creamy peanut butter

Crush rice krispies and mix all of above ingredients together very thoroughly.

Form into balls the size of a walnut.

Insert round toothpick in each ball.

Put in ref. or freezer for several hours or over night.

Then dip in the following:

1 – 6 oz. pkg. chocolate chips (Nestles)
1 – giant size plain Hershey bar
1/2 bar paraffin wax

Melt above chocolate mixture and wax in double boiler until smooth.

Dip each ball in chocolate and put on wax paper.

Toothpick may be removed when set.

Ref. or freeze cookies.

Can be decorated if desired.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Fruit Candy

3 cups sugar
1 cup thin cream
1 tablespoon butter
1 pound raisins
1 teaspoon vanilla
1 1/2 cups nuts
1 pound figs
1 pound dates
1 pound coconut

Cook sugar, cream and butter together until syrup forms a soft ball when dropped in cold water.

Remove from heat and beat until creamy.

Mix finely chopped fruits and nuts and add to candy.

Work together and shape into balls.

Wrap in a damp cloth and let ripen 2 weeks before using.

This old recipe was clipped from a magazine and then pasted onto an index card (includes picture of fondant candies). This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

“No Cook” Fondant

New easy method…no stovework, no waiting

1/3 cup soft butter or margarine
1/3 cup KARO Syrup, Red Label
1/2 teaspoon salt
1 teaspoon vanilla
3 1/2 cups (1 pound) sifted confectioners’ sugar

Blend butter, Karo Syrup, salt, and vanilla in large mixing bowl. Add sifted confectioners’ sugar all at once. Mix first with a spoon and then with hands, kneading in dry ingredients. Turn onto board and continue kneading until mixture is well blended and smooth. Makes about 1 1/8 pounds candy. Store in cool place. Flavor and shape may be varied as desired.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Watkins Fondant Loaf

3 cups sugar
2 cups boiling water
1/2 tsp. cream of tartar
3/4 cup finely cut dates
1 tsp. vanilla
1 cup shredded coconut
1/2 cup nut meats

Boil sugar, water, cream of tartar until soft ball stage when tested in cold water.

Let cool, beat vigorously until white and creamy.

Add dates, nuts, shredded coconut and knead like bread dough.

Roll, and cut in slices.

This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but I believe this is from the 1960’s or so. Recipe is typed below along with a scanned copy.

MRS. ANDREW STEIDL of Medina wrote, “My children and I have had great fun making potato candy. They’re actually called ‘Candy Sculptures’ and we just let our imagination go wild.” The Steidl family uses this basic recipe and from it mold and tint lemons, apples, plums, bananas and oranges.

Candy Sculptures

1/2 cup hot mashed potato
2 tsps. soft butter or margarine
few grains salt
1/2 cup ground almonds
1 tsp. vanilla extract
1 tsp. almond extract
4 1/2 cups (about) sifted confectioners’ sugar

Mix hot potatoes, butter, salt, almonds, vanilla and almond extracts. Gradually add sugar, stirring until thick. Knead mixture with hands, working in more sugar, 2 tablespoons at a time, until candy is no longer sticky. Pull off small rounds of dough and shape into fruits and vegetables about 1 or 2-inch length. No molds are necessary. Let stand about 2 hours before tinting.

To color, dilute few drops of food coloring into water and apply with brush. Use whole cloves for stems and leaves made from green paper.