• 1 sm. package dates cut finely
• 1 cup sugar
• 1 c. cold water
• 1 stick oleo
• 1 tsp cinnamon
• 1/4 tsp. cloves

Boil five minutes.  Cool.  Add 1 3/4 c. all purpose flour, 1 tsp. soda, 1/4 tsp. salt, 1/2 cup nut meats.

Bake at 350 on a greased cookie sheet or 1/2 to 3/4″ deep pan 20 mins or until brown.  Cut into squares, dust with powdered sugar.

Especially good to freeze and keeps well.

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I know nothing about this recipe, I cannot even picture in my head what it would look or taste like.  Good luck!

In a heavy large sauce pan put 4 1/2 c. sugar and one large can evaporated milk. Bring slowly to a rolling boil. Let boil for no longer than 8 minutes. Remove from heat and add 8 oz. mini marshmallows, 3 six oz. pkgs. chocolate chips and 1/2 c. margarine or butter. Add 2 cups nut meats and 1 tsp. vanilla. Spread on a large ungreased pan and when cool cut into squares.

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I think it is the Anthropology major in me, but I am fascinated by how older recipes are so much simpler than recipes of today.  There is nothing telling you what level of heat to use, no description of what it is going to look like, or how to add the ingredients.  I think I prefer the old recipes, because it is more like how I cook, but I think I am in the minority.  Most of the email I get from this site is to clarify points in the older recipes.  I would like some fudge now.

• 2 1/4 c. sugar
• 1/2 c. syrup
• 1 1/2 tsp. vinegar
• 1/2 c. water
• salt
• 2 egg whites
• nuts

Cook sugar, syrup, water, vinegar, and salt to 262 degrees F. Beat slowly into well beaten egg whites. Add nuts and vanilla when it begins to thicken. Drop by spoonfuls onto heavy waxed paper.

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I am not a fan of the Divinity.  It’s got an odd texture and it hurts my teeth.  That does not stop me from trying it every single Christmas that I go home, on the off chance that maybe my taste buds have changed.  I consider it my litmus test for old age.  The day I like Divinity will be the day that I officially call myself a grown up.

Combine:

• 1/2 c. corn syrup
• 2 c. sugar
• 1 c. evaporated milk
• 1 c. brown sugar

Cook to soft ball stage.  Cool at room temperature until luke warm. Beat until it holds its shape. Knead until firm. Shape into rolls. Roll in chopped nuts. Chill.

Light Caramel Syrup-Gail Ramsey

• 2 c. sugar
• 1 3/4 c. light corn syrup
• 1/2 c. butter
• 1 c. cream
• 1 c. evaporated cream
• 1/2 c. chopped nuts

Combine the first 4 ingredients.  Bring to boil. Gradually stir in the evaporated milk. Cook to 245. Put nuts in bottom of pan. Pour immediately into pan. Flavor with vanilla if you like.

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A little confusing with the wording here.  After you bring the sauce to a boil, put the nuts on the bottom of a sheet pan.  (A cookie sheet with a rim)  Then pour the sauce over the nuts.  I am not quite sure how this equals a “light” recipe.  I don’t think there is one item on this recipe list that could be considered “light”.

Line baking sheet with aluminum foil.  Combine sugar, cream cheese extracts and your choice of food coloring.  Beat until smooth.

Make shapes with  a pastry bag.  Allow to dry.  Refrigerate until ready to use.

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I cannot remember the real name for these mints.  We always call them melty mints.  They are the pastel ones that have the non-pareils on them.  I got this recipe from a very nice girl I worked with.  Her recipe also calls for 1/4 c. ground poo, but I don’t think you have to add that.

1/2 c. milk.

Cook five minutes after boiling when taken from stove beat in 1/2 cup peanut butter.

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Makes no sense to me, but perhaps you know what to do with that mess of words.

Mix and boil to soft ball stage when a few drops are tried in cup of water.  Remove from heat and add 2 T. butter, 4 T. peanut butter and 4 T. marshmallow fluff.

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Way to go Edna!  You wrote down a complete recipe!  That wasn’t so hard, was it?  It also sounds delicious.  I will add it to the holiday treat rotation.  Thank you!