Month: February 2021

Baby Ruth Cookies

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1/2 cup shortening
3/4 cup granulated sugar
1 egg
1 1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
vanilla (1 teaspoon?)
1 large Baby Ruth candy bar, cut into small pieces.

Cream shortening and sugar, then beat in the egg and the vanilla and set aside. Mix the flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, just until incorporated. Stir in the candy bar pieces. Refrigerate until firm.

Preheat oven to 375° and drop the dough by spoonful onto grease baking sheets. Bake 10-12 minutes. Cool slightly, then transfer to a wire rack to cool completely.

White Fudge

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3 cups sugar
2 Tablespoons butter
1 3/4 cups milk
1 1/2 teaspoons vanilla
1 cup walnuts
1/2 cup(?) candied cherries

Lightly butter a 9 x 5 x 3 loaf pan and line with parchment paper. Lightly butter the paper.

In a heavy 3 quart sauce pan, combine the sugar, butter, and milk and stir over medium heat until the mixture reaches 234° on a candy thermometer. Remove from heat and cool until the thermometer reads 110°.

Add the vanilla and beat the mixture with a wooden spoon. Add the walnuts and cherries.

Turn the fudge out into the prepared loaf pan and let fully cool. Wrap in foil overnight.

Quick Breakfast Rolls

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1 loaf frozen bread (dough), thawed (or rolls, still frozen)
1 package Cook and Serve butterscotch pudding
1/4 pound of butter (8 Tablespoons/1 stick)

Tear up bread and place it in a 9 x 13 greased pan. Pour the pudding powder evenly over the bread, and place small bits of the butter over the top.
Set in the oven overnight to rise. Do not open oven. Bake at 325° to 350° for 15 minutes.

Melissa’s notes: for things like this, I have found that shredding the butter works really well. You do have to make sure the butter is really cold.
I found this recipe that is much more detailed and has pictures of what this is supposed to look like.

Lemon Custard Cake

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Directions from https://www.tasteofhome.com/recipes/lemon-custard-cake/

1 10 inch angel food cake
1 3.4 ounce package instant lemon pudding mix
1 1/2 c cold milk
1 cup sour cream
1 21 ounce can cherry or other pie filling

Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

Oma’s Cookies

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1 cup oleo
1 cup oil
1 egg
2 cup sugar
1 teaspoon vanilla
3 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup regular oatmeal
1 cup Rice Crispies
1 cup Coconut
1/2 cup nuts

Mix oleo, oil, egg, sugar, and vanilla. Add the remaining ingredients. ** Bake at 350° for 10 minutes.

**No instructions about what kind of cookies these are, whether scoop or bar. If anyone attempts these, please let me know in the comments which one you tried, and how it went.