Recipes from our hearth

Cook and stir about 8 minutes or until thickened and creamy. Remove from heat; stir in vanilla. Serve warm over ice cream or uniced Brownies. Makes 3 cups store unused portions in jar or jars in refrigerator. Heat in jars in hot water. Eleanor Johnson CARAMEL SQUARES 4 cup butter 4 cup sugar 2 egg yolks, beaten 1% cups flour 1 tsp. baking power 5 tsp. vanilla 129 DESSERTS Mix well and spread in pan. Zioyepoukel22 ny 2 eggs whites, stiffly beaten 1 cup brown sugar & chopped nuts Spread over batter and bake 1 hour at 300 degrees and cut into squares. Mrs. Martha Bowman Thomas CHOCOLATE WHIPPED CREAM ROLL 5 eggs separated 14 cup cream whipped 6 Tbsps. Cocoa 2 Tosps. sugar 2 cups 4 XXXX sugar Milk sifted Beat egg yolks until thick. Sift together 3 Tbsps. cocoa and 1 cup 4 XXXX sugar. Add to egg yolks beating until smooth. Fold in stiffly beaten egg whites. Add 1 tep. vanilla and pour in greased and floured pan, 13 x 9x 2. Bake in 400 degrees oven 18 minutes (about or until done depending on your oven). Turn out on a cloth. Sprinkle with 4 XxXxx sugar and cool. Spread with filling of whipped cream and granulated sugar and 4 tsp. of vanilla. Roll as for jelly roll and cover with icing made of 3 Tbsp. cocoa and 1 cup 4 XXXX sugar and enough milk to spread easily. Line pan with waxed paper. Bessie Matthews GRACE'S CHOCOLATE SOUFFLE 14 Squares Bitter Chocolate 4 Eggs (separated) 1 cup of sugar 1 tsp. vanilla Melt chocolate over hot water. To lightly beaten egg yolks, gradually add chocolate, sugar and 130 DESSERTS vanilla beating constantly. Fold in stiffly beaten egg whites. Bake one-half hour in buttered baking dish set in pan of hot water at 325 degrees. Serve warm with whipped cream. Ree Byerly SWEET POTATO SOUFFLE cups of mashed sweet potato cup sugar tspe salt eggs /3 stick margarine (melted) cup sweet milk 1 tsp. butter flavor 1 tsp. orange flavor NF KE Mle RH Oo Mix all ingredients and pour into greased baking Gish. Cover this with topping. Topping: 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1/3 stick margarine (melted) Mix thoroughly and sprinkle over souffle. Bake at 350 degrees for 35 minutes. Mrs. Wilburn Fishel APPLE CRISP 6 apples 14 cups brown sugar 2 sticks margarine 1 cup flour 14 cup oatmeal Set oven to 350 degrees. Grease pan with some 130) of margarine. Peel apples, cut in quarters, cut out core and slice thinly into greased pan. In small mixing bowl, mix the oatmeal, sugar and flour. Mix in margarine until it is fine. Sprinkle this mixture over the top of the apples. Bake for 35 minutes at 350 degrees. Mrs. Robert Zimmerman PETITE CHERRY CHEESECAKES 28 oz. packages cream cheese softened 3/4 cup sugar Vanilla wafers 2 eges 1. Tosp. Lemon juice L tep. vanilla L lelb. 5 oz can cherry ple filling Beat together cream cheese, sugar, eggs, lemon juice, and vanilla till light and fluffy. Line small muffin pans with 24 paper baking cups; pluce a vanilla wafer in bottom of each. Fill cups 2/3 full with cheese mixture. Bake at 375 degrees for 15 minutes or just until set. Top each with 1 Thsp. cherry ple filling. Chill. Jeanette Manoogian GRACE'S MAROON PUDDING 4 eges (separated ) 2 Envelopes Knox gelatin 2 Cups eweet milk 3 Tosp. water 2 cups sugar 1 tep. vanilla Reserve egg whites for whipping. Soften gelatin in water and mix well with milk, sugar and slightly beaten egg yolks. Simmer for about five minutes stirring constantly. Remove from heat and chill until mixture begins to set. Fold in stiffly 132 DESSERTS beaten egg whites and vanilla. Line glass dish with vanilla waffers. Pour mixture over waffers. (two layers of waffers may be used alternating with mixture. ) Ree Byerly CHERRY DUMPLINGS 1 can, 1 1b. pitted, red sour cherries 1 cup sugar 1 cup flour 1 tsp. baking power