Recipes from our hearth

flour Cream together butter or margarine and sugar; add eggs, one at a time, beating after each. Add molasses and apple sauce. Sift together flour, salt, baking soda.and cinnamon; add to creamed mixture. Add rolled oats, nuts and raising. Let stand 15 to 20 minutes at room temperature. Stir and drop by rounded tablespoons on greased baking sheet, 3 inches apart. Bake in moderately hot oven, 375 seereas about 15 minutes, or until nicely browned. Makes 5 dozen cookies. Mrs. Ree Byerly (0.V.) 124 uD Sao ——l | SS y, : : : .. =" > SS ree a — _——, ee a NS RS eS ees ~ SASS85 BH Ves Ss SS) % rae oe A : ia r ¥ 4 4 ? i pe oe an Ze By eh | ; “J a te ah de Wey e719 ye DESSERTS APPLE-OATMEAL BARS Sift 1 cup flour with 4 tsp. salt, 3 5 tsp. soda and 5 cup brown sugar. Mix with one cup quick-cooking oatmeal. Cut in 4 cup shortening until crumbly; spread half the mixture in a greased 7 x 11 inch baking dish. Arrange es cups sliced apples over crumb mixture in jusie dish, dot with two (2) TbSps. butter and sprinkle 4 cup sugar over apples. Cover with remaining crumb mixture. Bake in moderate oven (350-degrees) 40 to 45 minutes. Cut in squares or bars and serve with warm lemon sauce, or cold as a cookie. "This is really worth making." Mrs. Ralph Myers BROWN SUGAR BARS 1 stick butter 1 tsp. vanilla 2 cups brown sugar 1 1/3 cup flour 2 eggs 1 cup nuts Mix well and bake at 325 degrees for 30 minutes. Mrs. Lewis Hill BUTTER=SCOTCH BROWNIES Melt in saucepan: 4 cup butter or one stick margarine Add to butter or margarine: 1 cup brown sugar 1 egg 1 cup flour 4 tsp. baking powder 4 cup nuts 1 tsp. vanilla pinch of salt Bake for 25-30 minutes in an 8 x 8 inch pan at 350 degrees. Janet Long 127 DESSERTS GERMAN CREAM CHEESE BROWNIES 1 pkg. (4 oz.) Baker's German's Sweet Chocolate 5 Tbsps. butter 1 pkg. (3 oz.) cream cheese 1 cup sugar 3 eggs cup plus 1 Tbsp. unsifted flour 4 tsps. vanilla tsp. baking powder tsp. salt cup coarsely chopped nuts tsp. almond extract al wath) ne F[r-ulHe}Hto] Melt chocolate and 3 tablesoons butter over very low heat, stirring constantly. Cool. Cream remaining butter with the cream cheese until softened. Gradually add + cup sugar, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 3 teaspoon vanilla until blended. Beat remaining eggs until fluffy and light in color. Gradually add remaining 3/4 cup sugar beating until thickened. Fold in baking power, salt, and remaining 3 cup flour. Blend in cooled chocolate mixture. Stir in nuts, almond extract, and remaining 1 teaspoon vanilla. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in a greased 9" square pan. Pour cheese mixture over the top. Drop measured chocolate batter from teaspoon onto the cheese mixture, swirl the mixtures together with a spatula just to marble. Bake in a moderate oven (350 degrees) 35-40 minutes, cool. Cut in bars or squares. Cover and store in the refrigerator. Makes about 20 brownies. Mrs. Barbara Davis 128 DESSERTS FUDGE FROSTING FOR BROWNIES 1 cup brown sugar (packed) 3 Tosps. butter # cup cream or canned milk 1 square (1 oz.) baking chocolate = tsp. vanilla Boil all but vanilla 2 minutes over moderate heat, stirring constantly. Take from heat. Add vanilla. Cool and beat until thick enough to spread. | Margaret Harrison FUDGE SAUCE squares Unsweetened Chocolate cup butter 3 cups unsifted Confectioners' sugar 1 can (144 oz.) evaporated milk 1¢ tsp. vanilla 2 ia 2 Melt chocolate and butter, remove from heat. Mix in sugar alternately with milk. Bring to boil over medium heat, stirring constantly.