Edna Wiegand, of Forrest, Ill., requested a recipe for Graham Crackers. This recipe was contributed by Elizabeth Morrison, of Spokane, Wash., and was printed in CAPPER’S WEEKLY July 2, 1932.
1 cup butter
3 eggs, beaten
1 cup sugar
1½ teaspoons baking soda
½ cup sweet milk
Graham flour, sifted
Cream butter; add eggs and sugar. Dissolve baking soda in sweet milk and add to creamed mixture. Stir in enough graham flour to make a stiff batter. Roll out thin and cut into squares.
Bake at 350°F. for 12 to 15 minutes, or until edges are golden brown.
Editor’s note: Graham flour is similar to wheat flour, but it’s slightly coarser.
Unsifted whole wheat flour can be substituted, but the texture of the crackers will be slightly different.
Mrs. G.F. Woodward, of Fort Wayne, Ind., requested a recipe for Party Mix. This recipe was contributed by Martha Asbury, of Cambridge, Kan., and was published in CAPPER’S April 21, 1998.
½ cup margarine
¼ cup white corn syrup
¼ teaspoon baking soda
1 cup packed brown sugar
1 box (12 oz.) Crispix cereal
2 cups Cheerios cereal
2 cups pretzels
2 cups nuts
Stir together margarine, corn syrup, baking soda and brown sugar. Microwave on High for 4 minutes. Stir well; set aside.
In a large, brown bag, combine cereals with pretzels and nuts. Pour sugar mixture over all. Close bag loosely and microwave on High for 1½ minutes. Shake bag to mix. Microwave 1½ minutes longer.
Empty contents of bag onto a large, buttered cookie sheet and set aside to cool. Break mixture apart gently.
Mary Vitany, of Birch Run, Mich., requested a recipe for Cherry Custard Pie. This recipe was contributed by Mrs. L. Albers, of Nebraska City, Neb., and appeared in CAPPER’S WEEKLY January 26, 1952.
Cherry Custard Pie
1 pie shell, unbaked
2 eggs, slightly beaten
¼ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
1½ cups milk, scalded
1 cup canned sour cherries, drained
Line a 9-inch pie pan with pie shell and make a fluted, standing rim; set aside.
In a bowl, combine eggs, sugar, salt, vanilla and milk; add cherries.
Pour filling into pie shell and bake at 450°F. for 10 minutes. Reduce heat to 350°F. and continue baking for an additional 25 to 30 minutes, or until center tests done.