This recipe was clipped from a newspaper article titled: “Make It Sweet And Make It Quick”. Date unknown. Recipe is typed below along with a scanned copy.

OLD-FASHIONED CHRISTMAS CANDY

3 cups sugar
1 cup white syrup
1/2 cup cream
1 tsp. vanilla
1 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. Brazil nuts, chopped
1/2 lb. pecans, chopped

In heavy saucepan boil sugar, Karo syrup and cream to soft ball stage. Add vanilla and beat slightly. Add remaining ingredients and mix well. Drop by teaspoons onto waxed paper or into lightly oiled miniature muffin tins. Let set until firm.

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

RUM BALLS I

By Jane Snow
Beacon Journal food writer

Run balls can be made with everything from Rice Krispies to cocoa and pecans, we learned from Roundup readers. We received several recipes in response to a request form E.C. of Akron.

The first recipe we’re printing, from Eileen Young of Wadsworth, first appeared in the Beacon Journal in 1981. The second recipe is from Arlene Oskar of Akron. (RecipeCurio Note: Only 1 recipe was clipped).

RUM BALLS I

2 cups vanilla wafer crumbs
1 cup chopped pecans
1 cup confectioners’ sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1/3 cup rum, brandy or bourbon
Additional confectioners’ sugar

Crush about 40 two-inch vanilla wafers to make two cups fine crumbs. Add pecans, sugar, cocoa, corn syrup and rum and mix well. Shape into small, firm balls. Roll in additional confectioners’ sugar. Store in tightly covered container at least a week to give flavors a chance to mellow. Makes about 50 balls.

This recipe was clipped from the Farm Journal magazine, date unknown. Recipe is typed below along with a scanned copy.

Mincemeat Pie-Bars

2 1/2 c. sifted flour
1 tsp. salt
1 c. shortening
5 to 6 tblsp. water
2 c. prepared mincemeat
2 tblsp. sugar (for tops)

1. Combine flour and salt; cut in shortening until crumbly. Add enough water to make dough moist enough to hold together.
2. Divide dough in half. Roll one part on floured surface to make a 14×9″ rectangle. Place on ungreased baking sheet. Spread mincemeat to within 1/2″ of edges.
3. Roll remaining half of dough to 14×9″ rectangle. Place on mincemeat; seal edges with fork. Prick top with fork. Sprinkle with sugar.
4. Bake at 400° for 30 minutes or until golden. Serve warm or cold, cut in 2″ squares. Makes 28.

This recipe card was distributed by Williams-Sonoma in 1986. Recipe is typed below along with a scanned copy (front side only).

MINCE TARTS

1 1/3 cups flour
1/4 cup sugar
pinch salt
4 oz. (1 stick) unsalted butter, chilled but malleable
grated peel of 1 lemon
1 egg, beaten
mincemeat

Preheat oven to 350°F.

In a bowl, combine flour, sugar and salt. Cut butter into small cubes and mix into dry ingredients with fingertips until crumbly and resembles oatmeal. Add grated lemon peel and 2 Tbs. only of the beaten egg. Mix quickly, gather into a ball and fraisage (knead) with the heel of hand, on a clean board 2 or 3 times. Wrap in plastic wrap and chill for 1-2 hours.

Divide dough in half, and on a floured board roll out one piece of dough to approximately 1/8″ thickness. Cut out circles with the large round crinkle cutter and press gently into the indentations of tart plaque. Prick tarts with a fork 2 or 3 times. Repeat the process with other piece of dough. Chill tart shells for 5-10 minutes. Bake for 10-15 minutes until slightly browned. Remove and fill each shell with 1-2 tsp. mincemeat. Return to oven for 2-3 minutes to heat mincemeat. Serve warm.

Makes 2 plaques.

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

Old Fashioned Raisin Bars

THESE ARE so easily made and taste so good as an accompaniment for Summer fresh fruit salads. I keep them on hand in my freezer for emergencies.

One cup raisins
One cup water
One-half cup butter
One cup sugar
One egg
One and three-fourths cups unsifted all-purpose flour
One tsp. baking soda
One-fourth tsp. salt
One tsp. each: cinnamon and allspice
One-half tsp. cloves
Chopped nuts (optional)

Combine raisins and water; bring to a boil. Remove from heat; add butter; cool to lukewarm. Place in mixing bowl; add sugar, egg and dry ingredients that have been sifted together. With electric mixer, beat until thoroughly blended. Turn into greased and floured jelly roll pan (15½x10½x1-inch) and bake in preheated 350-degree oven about 25 minutes. Cool.

Frost with combination of two tablespoons butter, melted; one teaspoon vanilla, one and three-fourths cup confectioners’ sugar and enough milk for spreading consistency.–Yields about eight dozen.

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

Date Balls

2 cups bran or wheat flakes or cornflakes
3/4 cup pitted dates, chilled
1/2 cup pecans
2 tbsps. honey
1 tbsp. butter or margarine
2 tsps. lemon juice

Put cereal, dates and pecans through food chopper. To this mixture, add honey, butter, lemon juice; knead until well blended. Shape dough into small balls; roll in confectioners’ sugar. Top with pecan halves.–Yields 2 1/2 dozen.

This recipe was clipped from a newspaper, date unknown but I believe this is Jimmy Carter’s recipe that was published when he was running for president (late 1970’s). There is a note at the bottom of the recipe that states “You can call this the candidate’s crunch”. Jimmy Carter was well associated with peanuts since his background involved peanut farming in Georgia. Recipe is typed below along with a scanned copy.

Carter’s Peanut Brittle

3 cups sugar
1 1/2 cups water
1 cup Karo light corn syrup
3 cups raw, unblanched peanuts
1 tsp. baking soda
1/4 cup butter
1 tsp. vanilla

In a three-quart sauce pan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches 232 degrees on a candy thermometer, or until it forms a two-inch thread when spoon is raised. Stir in peanuts, continue boiling, stirring occasionally, until mixture reaches 300 degrees, or until a small amount of mixture when dropped into very cold water separates into threads which are hard and very brittle. Remove from heat; stir in baking soda, butter and vanilla. Quickly pour into 2 15½-by-10½-by-1-inch greased jelly roll pans. As mixture begins to harden, pull until thin. You can call this the candidate’s crunch.

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

Cherry Fruit Squares

One-half lb. margarine or butter
One cup sugar
One tsp. vanilla
Two eggs
Two cups all-purpose flour
One cup chopped nuts
One can cherry pie filling

Cream butter or margarine and sugar thoroughly. Add vanilla and eggs, one at a time. Stir in flour. Add nuts. Mix well. Spread three-fourths of thick batter in ungreased 13×9-inch pan. Cover with pie filling. Drop remaining batter by spoonful on filling and spread. (Batter is very thick and will not completely cover top.) Bake in preheated 350-degree oven 45 minutes. Sprinkle with powdered sugar, if desired.–Yields twelve squares.