Lost and Found Recipes

Heart of the Home
March 2009

Delicious No Bake Cookies are quick and easy ... and tasty.
iStockphoto.com/Darren Fisher


Content Tools

Related Content

Nut and Other Trees

When you plant many trees, such as nut trees, you plant for the future.

Fried Mush: A Green Family Tradition

Mush is a tradition at our house. Anytime the family is together there will be at least one batch of...

Magic Mushrooms

Seeing the many stages of food you grow from soil to table really is magical, especially White Butto...

Homemade Mincefruit Stirs Childhood Christmas Memories

Susan finally learned to appreciate homemade mincemeat after becoming a homesteader and canner. Brin...

Diana Jones, of Crescent, Okla., requested a recipe for Peanut Butter Sheet Cake. This recipe was contributed by Rose M. Dietz, of Hoisington, Kan., and was printed in CAPPER’S July 2, 1991.

Peanut Butter Sheet Cake 

2 cups flour
1 teaspoon baking soda
3 cups sugar, divided
½ teaspoon salt
½ cup vegetable oil
¾ cup plus 1 tablespoon margarine, divided
1 cup extra crunchy peanut butter, divided
1 cup water
2 eggs, beaten
2 teaspoons vanilla, divided
½ cup buttermilk
½ cup evaporated milk
½ cup miniature marshmallows

In a bowl, mix together flour, baking soda, 2 cups sugar and salt; set aside.

In a saucepan, bring oil, ¾ cup margarine, ½ cup peanut butter and water to a boil. Pour over dry ingredients and mix well. Add eggs, 1 teaspoon vanilla and buttermilk, stirring well to blend.

Pour batter into a greased and floured 11-by-15-by-1-inch sheet cake pan. Bake at 350°F. for 15 to 18 minutes, or until cake tests done.

In another saucepan, combine evaporated milk, remaining sugar and remaining margarine; bring to a boil and cook for 2 minutes. Remove from heat; add remaining peanut butter and marshmallows, stirring until melted. Blend in remaining vanilla. Spread icing over warm cake.

 

Jean Crowder, of Sulphur Springs, Texas, requested a recipe for No Bake Cookies. This recipe was contributed by C. Taylor, of Lecanto, Fla., and appeared in CAPPER’S Sept. 5, 2000.

No Bake Cookies 

2 cups sugar
5 teaspoons cocoa
½ cup milk
½ stick margarine
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla

In a saucepan, combine sugar, cocoa, milk and margarine; boil for 1 minute. Remove from heat. Add peanut butter, oats and vanilla; mix well.

Drop by teaspoonfuls onto wax paper and let set until firm.

 

Helen King, of Guthrie, Okla., requested a recipe for Ginger Sponge Cake. This recipe was printed in CAPPER’S WEEKLY Feb. 9, 1935.

Ginger Sponge Cake 

4 eggs
2 cups brown sugar
2/3 cup water
1 pint flour
1½ teaspoons baking powder
1 tablespoon ginger extract
1 teaspoon lemon extract

In a mixing bowl, beat eggs and brown sugar together for 10 minutes; blend in water.

In another bowl, sift together flour and baking powder; add to egg mixture. Stir in extracts and mix until smooth. Bake in a 9-inch square cake pan at 350°F. for 30 minutes.








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!