This recipe was clipped from a flyer of some kind or maybe a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Watt’s Cookin’
DOWN-HOME COOKING WEST TEXAS-STYLE

Sweet Potato Casserole

Easter in Junction means long-standing traditions. And the outdoor Easter Pageant, held every Easter Eve at sundown, is without doubt its biggest. The Men’s Bible Class has been putting on its passion play for nearly half a century. If your Easter plans include another tradition — a honey-cured ham dinner — try this delicious casserole to accompany it.

INGREDIENTS

4 large sweet potatoes
3 eggs
1-1/2 cups granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2 cup margarine, melted
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans

Start by preheating your oven to 300°F. Bake potatoes; peel. Cream potatoes, eggs, granulated sugar, cinnamon and vanilla until mixed. Pour into baking dish; bake 30 minutes. Pour melted margarine over top of casserole; sprinkle with brown sugar and pecans. Bake an additional 20 minutes. Makes 8, 1/2-cup servings.

This recipe was clipped from a magazine and then pasted onto a large index card, date unknown. Recipe is typed below along with a scanned copy.

Party pies — their size says it! Little individual pies always have a festive air and these Raisin Egg-Nog Tarts are real Christmasy with their noses powdered with nutmeg.

RAISIN EGG NOG TARTS

3/4 cup light or dark raisins
4 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup hot water
1 envelope (1 tablespoon) plain gelatin
1/4 cup cold water
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon almond extract
Baked shells for eight 4-inch pies

Rinse and drain raisins. Separate eggs and beat yolks until foamy; add 1/2 cup sugar, salt and hot water. Cook, stirring over hot water until mixture coats a spoon. Soften gelatin in cold water; add to hot custard and stir until dissolved. Cool slightly. Beat egg whites until foamy; add remaining 1/2 cup of sugar gradually, and beat to stiff peak stage. Fold into cooled custard mixture. Add nutmeg, flavorings and raisins. Turn into baked individual tart shells. Chill until firm. Dust lightly with nutmeg, if desired. Makes 8 individual pies.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Molded Nesselrode

Three-fourths cups sugar, divided
Two envs. unflavored gelatin
Three-fourths teaspoon salt
Two eggs, separated
Two cups milk
One-third cup EACH chopped red and green maraschino cherries
One-third cup finely chopped blanched almonds
One tsp. vanilla
One tsp. rum flavoring
One cup heavy cream, whipped

In heavy saucepan, combine one-half cup sugar, gelatin and salt. Beat egg yolks; stir in milk. Add to sugar mixture. Cook, stirring constantly, over low heat until mixture coats a metal spoon. Chill until mixture begins to set.

Fold in cherries, almonds and flavorings. Beat egg whites until they hold soft peaks. Gradually add remaining one-fourth cup sugar and beat until stiff and glossy. Fold into chilled custard mixture. Fold in whipped cream.

Pour into 6 1/2-cup mold. Chill until firm. Unmold and garnish as desired with additional whipped cream, cherries and slivered toasted almonds. Yields 8 servings.

Hamantaschen are a cookie/pastry from Jewish cuisine. This recipe was clipped from a newspaper, date unknown. Recipes are typed below along with a scanned copy.

Hamantaschen For Adults

You will need four cups flour, one tablespoon baking powder, three-fourths cup sugar, one-half teaspoon salt, four beaten eggs, one-half cup salad oil and two teaspoons vanilla for the dough.

Sift together flour, baking powder, sugar and salt. Add the eggs, oil and vanilla. Blend thoroughly. Roll portions of dough on lightly floured board to one-fourth inch thick. Cut dough into four-inch circles. Place one teaspoon of filling (recipes follow) in center of each circle. Pinch three sides of each cookie into a triangle, sealing the edges.

Put cookies on lightly greased cookie sheet. Brush with extra beaten egg, sprinkle with sugar and bake for 25 minutes in 350-degree oven. Cool on a wire rack. Makes about three dozen.

PRUNE FILLING FOR HAMANTASCHEN uses one pound of prunes, one tablespoon of sugar, one tablespoon of lemon juice and one-half teaspoon of cinnamon.

Cook prunes until soft. Drain and remove pits. Chop finely and combine with remaining ingredients. Cool.

POPPY SEED FILLING FOR HAMANTASCHEN uses two cups of poppy seeds, one cup milk, one-half cup raisins, three-fourths cup honey and one-half teaspoon grated lemon rind.

Pour boiling water over poppy seeds. Let stand until seeds have settled, then drain. Grind seeds in food chopper or pound with a mortar and pestle. Combine with remaining ingredients. Cook over low heat until thick, stirring frequently.

This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY-LEMON BAVARIAN

1 box (3 ounces) lemon-flavor gelatin
1/4 cup honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup heavy cream

Dissolve gelatin in 1 1/4 cups very hot water. Stir in honey and salt and chill until thickened but not firm. Stir in remaining ingredients and chill until firm. Makes 6 servings.

This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

CRISP HONEY COOKIES

1/2 cup butter or margarine
1/2 cup clover honey
1 3/4 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon each ground cloves and allspice
1/3 cup wheat germ
Honey-Lemon Frosting

Cream butter and honey. Sift together flour, soda and spices and mix in wheat germ. Combine dry ingredients with creamed mixture. Chill about 1 hour. Roll on lightly floured board to about 1/8″ thickness. Cut with floured cookie cutter. Put on greased cookie sheets. Bake in moderate oven (350°F.) 8 to 10 minutes. Cool on rack, then spread thinly with frosting. Makes about 3 dozen.

Honey-Lemon Frosting

Mix 3/4 cup confectioners’ sugar, 1 tablespoon honey and about 1 tablespoon lemon juice or enough to make frosting of thin spreading consistency.

This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY BREAD PUDDING

2 cups stale-bread cubes
1/3 cup each seedless raisins and honey
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons butter or margarine
3 eggs, beaten
2 cups milk, scalded

Put bread cubes and raisins in 1 1/2-quart baking dish. Add honey, salt, vanilla and butter to eggs. Slowly stir in milk. Pour over bread and raisins. Set in pan of hot water and bake in moderate oven (350°F.) 45 to 50 minutes, or until set. Serve warm or cold. Makes 6 servings.

This recipe was clipped from WOMAN’S DAY magazine and published in 1968. Recipe is typed below along with a scanned copy.

HONEY-ORANGE ALMOND CAKE

1/2 cup each shortening, granulated sugar and honey
Grated rind of 1 orange
5 egg yolks
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup each ground blanched almonds and sliced almonds
Confectioners’ sugar

Cream shortening; gradually add granulated sugar, beating until light and fluffy. Add honey and orange rind and mix well. Then add egg yolks one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with milk, beating until smooth. Add ground nuts. Grease 9″ x 9″ x 2″ pan, then line bottom with waxed paper and grease again. Pour mixture into pan and sprinkle top with sliced almonds. Bake in moderate oven (350°F.) 30 minutes, or until done. Sprinkle top with confectioners’ sugar.