PAGE 2
I thought I
should put up another page of recipes for all who asked about
them.
MAGIC
SIX-WAY COOKIES
1/13 cups (1
can) Eagle Brand Sweetened Condensed milk
1/2 cup
peanut butter
any one of 6
ingredients listed below:
(1) 2 cups
raisins
(2) 2 cups
cornflakes
(3) 3 cups
shredded coconut
(4) 2 cups
bran flakes
(5) 1 cup
nut meats , chopped
(6) 2 cups
chopped dates
1. Mix Eagle
Brand , peanut butter, and any one of the six ingredients listed
above.
2. Drop by
spoonfuls on greased baking sheet.
3. Bake in
moderately hot oven (375) 15 minutes or until brown.
4. Remove
from pan at once. makes about 30
From Elsie's
book of Thrifty recipes 1942
JUMBLES
1 1/2 cups
brown sugar
1 cup butter
and lard mixed
3 eggs
1 tsp soda in
2 tsp hot water
vanilla
2 cups flour
or stiff enough to drop on greased tin
10 cents
worth nut meats
1 lb. dates
cut fine
PEPPERMINT
STICK ICE CREAM
(Makes 1 3/4
pints)
2/3 cup
Eagle Brand Sweetened Condensed Milk
1/2 cup
water
1 cup heavy
cream
1 cup
crushed peppermint stick candy
1. Set
refrigerator control at coldest point.
2. Mix Eagle
Brand Sweetened Condensed Milk and water. Chill
3. Whip milk
to custard-like consistency. Fold into chilled mixture. Pour into
freezing tray. Cover with waxed paper.
4.Freeze to
a firm mush (about an hour)
5. Turn into
chilled bowl. Break up with fork then beat with egg beater until
fluffy but not melted. Fold in crushed candy.
6. Quickly
return to tray, cover with waxed paper. Return to freezing unit.
Freeze until firm.
MAPLE PECAN
CREAM PIE
(makes 9
inch pie)
1 baked 9
inch pastry shell
1 1/3 cups (
15 oz. can) Eagle Brand Sweetened Condensed milk
2/3 cup
maple syrup
1/8 tsp salt
1/2 cup
chopped pecans
1/2 cup
heavy cream
1 tablespoon
of confectioners' sugar
1. Blend
Eagle Brand Sweetened Condensed milk, maple syrup and salt in
heavy saucepan; mix well.
2. Cook over
low heat, stirring occasionally, until mixture begins to boil.
Let boil, stirring constantly, until mixture thickens (about 4
min.) Cool.
3. Add about
1/2 the pecans to cooked mixture , saving rest for top.
4.Put into
cooled, baked pastry shell. Sprinkle top with remaining pecans.
5. Whip
cream until stiff and fold in sugar.
6. Pile
cream lightly on pie filling. Garnish with whole pecans, ( if
desired ) Chill.
COCONUT
MACAROONS
( makes
about 30 cookies - 1 1/2 in. in diameter)
2/3 cup
Eagle Brand Condensed Milk
3 cups
shredded coconut
1 tsp.
vanilla
1. Mix Eagle
Brand Sweetened Condensed milk, coconut and vanilla.
2. Drop by
teaspoonfuls on well-greased baking sheet, about 1 inch apart.
3. Bake in
moderate oven ( 350 ) 8-10 minutes, or until a delicate brown.
4. Remove
from pan at once.
OUT OF OLD
NOVA SCOTIA KITCHENS
CHOCOLATE
SAUCE
2
tablespoons cornstarch
2/3 cup
white sugar
1/4 teaspoon
salt
4
tablespoons cocoa
1 3/4 cups
hot water
1 tablespoon
butter
1 teaspoon
vanilla
Combine the
cornstarch, sugar, salt and cocoa and add the hot water. Cook over
low heat, almost constantly stirring until thick and smooth. Just
before serving add the butter and vanilla. Serve hot or cold.
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