Rocky Mountain recipes, 5/20/02
1 c. sugar
3/4 c. cooking oil
1-1/3 c. flour
1/2 t. salt
1 t. soda
1/2 t. cinnamon
1 c. raw grated carrots
3/4 c. chopped dates
Beat sugar and eggs together; then add cooking oil, mixing well. Set aside. Sift dry ingredients together. Add to egg mixture, stirring well.
Add dates and carrots. Mix well, then pour into greased 13-by-9-inch pan.
Bake in 350 oven for 30 minutes.
Glaze with powdered sugar mixture, or frost with cream cheese frosting if desired.
Lois Dilky Big Springs, Neb.
Easy Mincemeat Cookies
1 c. shortening
3 c. granulated sugar
4 eggs – well beaten
1/2 t. salt
6 c. sifted all purpose flour
4 Tbsp. baking powder
1 c. milk or 1/2 c. evaporated milk and 1/2 c. water
4 c. mincemeat
1 c. chopped nuts
Cream shortening, then add sugar while continuing to beat. Add eggs and beat well; add flour and baking powder sifted in alternately with milk. Stir in mincemeat, nuts and more flour to make a stiff dough.
Drop by teaspoonful on greased baking pans; bake in a moderate oven of 350 for 20 minutes.
Terry Valdez Henderson, Colo.
1 Tbsp. unsalted butter, softened (for pan)
2 c. firmly packed brown sugar
1/2 c. light corn syrup
8 Tbsp. unsalted butter, cut in small pieces
1 Tbsp. distilled white vinegar
1/2 c. water
2 t. vanilla extract
Using aluminum foil, line an 8-inch square baking pan, extending the foil over the sides. Use the 1 Tbsp. of butter to coat the foil and the blade of a small chefs knife.
Combine brown sugar, corn syrup, the 8 Tbsp. of butter, vinegar and water in a 3-quart heavy bottomed saucepan over medium heat, stirring constantly with a long-handled wooden spoon until the sugar is dissolved, about 3 minutes.
Using a damp pastry brush, wash down the sides of the pan 2 times while the mixture is cooking to prevent sugar crystallization.
Raise heat to high, place candy thermometer in the pan and cool mixture, undisturbed, until it registers 290 , about 25 minutes.Remove pan from heat, quickly stir in vanilla, and pour mixture into prepared pan. Let stand for 10 minutes. Using the buttered knife, score the candy into 8 rows across each side. Let cool completely on a rack. Lift the butterscotch from the pan by the foil, turn it out onto cutting board, remove the foil from the back and turn the butterscotch right side up.
Cut butterscotch where scored. Serve at room temperature. Store butterscotch between layers of waxed paper in an airtight container at room temperature up to 10 days.
Makes 64 pieces.
Ethel Williams Roanoke, Va.
1/2 lb. chopped dates
1 stick margarine
3/4 c. sugar
2 c. Rice Krispies
1/2 c. chopped pecans or other nuts of choice
Sifted powdered sugar
Cook dates, margarine, and sugar over medium heat until thick.
Add cereal and nuts.
Roll into small balls and coat with sifted powdered sugar.
Chris Bryant Johnson City, Tenn.
1 c. margarine
1-1/2 t. vanilla
1 t. salt
1 c. sugar
2 c. sifted flour
1 (6-oz.) pkg. chocolate chips
1/2 c. Brickle Bits
1 c. chopped walnuts
Preheat oven to 375 . Combine margarine, vanilla and salt in bowl and blend well. Gradually beat in sugar. Add flour, chips and nuts; mix well.
Press evenly in ungreased 15-by-10-by 1-inch pan.
Bake 25 minutes or until golden brown.
Cut in squares or, when cool, break in irregular pieces.
Betty J. Norden Fort Collins, Colo.
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