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Carrot Cookies

----- Original Message ----- 
From: Debbie 
Sent: Friday, March 18, 2011 12:11 PM
Subject: Need some help


Years ago I had one of those recipe boxes with the recipe cards in it. 
It had a recipe for carrot cookies with icing on them. I think it also 
had orange juice and orange rind in it besides the carrots and all the 
other ingredients. I would like to make these for my favorite nieces 
baby shower. Her shower is April 9th and I want to make them for her 
I also want to make the mini cheese cakes.

Thank you in advance for your cooperation and thank you for all the hard 
work that you do to find these recipes.


Hi Debbie,

There is no way for me to find a specific recipe from a specific set of recipe cards without knowing the name of the recipe cards. There are at least a dozen different kinds of recipe cards. We have one of the McCall's sets, but there is no carrot cookies recipe in them. See below for some carrot cookies recipes that fit your description. There are 60 or 70 carrot cookies recipes in our files, but none of them mention recipe cards.

I have no idea what particular recipe you mean by "mini cheese cakes"? If that's a recipe from those same recipe cards, then I can't help you without knowing which set of cards.


Carrot Cookies

1 c. shortening
1 c. cooked, mashed carrots (baby food can be used)
2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt


Juice of 1 orange
1 tsp. melted margarine
Powdered sugar, enough to make thick enough to spread
1/4 tsp. grated orange peel

Cream together the sugar, shortening, vanilla, egg and carrots. 
Add the dry ingredients.  Mix well and drop by teaspoonful onto 
cookies sheet. Bake at 350 degrees for 8 to 10 minutes. Cool and ice. 
Carrot  Cookies

1 c. shortening
3/4 c. sugar
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. cooked carrots, grated
3/4 c. coconut
2 tbsp. butter
1 1/2 c. sifted powdered sugar
Juice & grated rind of small orange

Cream shortening, sugar and vanilla.  Beat in eggs.  Sift next 
3 ingredients. Add alternately with carrots to sugar mixture. 
Add coconut. Drop from spoon onto greased cookie sheet. Bake 
8 to 10 minutes at 375 degrees. 
Cream butter and powdered sugar. Add orange juice & rind. 
Frost cookies while warm. 
Carrot  Cookies

1 c. shortening (part soft butter)
3/4 c. sugar
2 eggs
1 c. mashed, cooked carrots
2 c. Gold Medal flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. coconut, shredded
Orange Butter Icing (below)

Heat oven to 400 degrees.  Mix shortening, sugar, eggs and carrots. 
Blend in flour, baking powder and salt.  Stir in coconut.  Drop dough 
by teaspoonsful about 2 inches apart onto lightly greased baking sheet. 
Bake 8 to 10 minutes or until no imprint remains when touched lightly. 
Immediately remove from baking sheet.  Cool.  Frost with Orange Butter Icing. 
Yield:  4 dozen cookies.  
*If using self-rising flour, omit baking powder and salt. 

--Orange Butter Icing:--

3 tbsp. soft butter or margarine
1 1/2 c. confectioners sugar
2 tsp. grated orange peel
1 tbsp. orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until frosting 
is smooth and of spreading consistency. 

Deep Fried Peanut Sticks

From: "Reuben" 
Subject: Here is a recipe for deep fried Peanut Sticks
Date: Thursday, March 17, 2011 12:13 AM

Below is a recipe for deep fried Peanut Sticks that I
found through searching old newspapers on the
Google newspaper archive.
Peanut Sticks 
Recipe from Mrs.A.W. Bower, St. Petersburg, FL
1 1/4 cups peanuts, very finely chopped
1/4 tsp salt
1 orange, grated rind (zest)
1/2 cup granulated sugar, scant
4 eggs, separated, yolks beaten, whites whipped
3/4 cup flour
sifted powdered sugar for dusting after frying
Put peanuts through the food chopper two or three times,
add sugar, egg yolks, beaten; flour, whipped egg whites
and orange rind (zest). Chill 30 minutes.
Roll thin, cut in strips, braid or twist and fry in deep
fat hot enough to brown a bit of bread in 40 seconds.
Drain on crumpled paper and dust with sifted powdered sugar
and a trace of salt.
If the mixture is not sufficiently stiff to roll, add a
little more flour.
Source: St. Petersburg Times newspaper, Nov 14, 1947
Link to original recipe in Google newspaper archive:

Horn & Hardart Queen Bee Cake

From: "Reuben" 
Subject: Found Horn & Hardart Automat Queen Bee Cake recipe
Date: Thursday, March 17, 2011 2:05 AM


I found a copy of the Horn & Hardart Queen Bee Cake recipe 
In the Google newspaper archive. I was in a 1995 issue
of the Sarasota Herald-Tribune newspaper.

The recipe is listed below along with a link to the orginal
newpaper article.



Horn & Hardart Automat Queen Bee Cake

1/4 cup sugar
1/4 tsp salt
1 envelope (2 1/4 tsp) active dry yeast
2 cups flour
4 tbsp butter
1/2 cup milk
1 large egg
2 egg yolks

Conbine 1/4 cup sugar, 1/4 teaspoon salt,
1 envelope active dry yeast and 1/2 cup flour
in a mixing bowl.

In a saucepan, melt 4 tablespoons butter in
1/2 cup milk. Warm to about 120 degrees F.
On low mixer speed, gradually beat milk/butter
mixture into flour mixture, just until blended.

Beat at medium speed for 2 minutes, scraping sides
often. Beat in 1 large egg plus 2 egg yolks and
another 1/2 cup flour. Beat 2 minutes more.

Stir in 1 cup flour to form a soft dough. Turn
dough onto well floured board; knead until smooth
and elastic, about 5 minutes. Work in just enough
additional flour to make dough manageable.

Shape dough into a ball and place in a greased bowl,
turning to coat surface. Cover loosely and let
stand in a warm place for an hour to rise.

When doubled, punch dough down and turn onto
lightly floured board; let rest 15 minutes.

Flour hands and pat dough into a buttered,
9-inch springform pan.
Cover with a towel and let rise for 45 minutes,
until doubled . (Old recipes say to pat the dough
to 3/4-inch thickness on a buttered baking sheet,
so there is a lot of leeway in pan size.)

3 tbsp butter
1/4 cup brown sugar
1 cup almonds, blanched and slivered
1/4 cup honey
1/4 tsp almond extract

Prepare topping: 
Melt 3 tablespoons butter in 1/4 cup brown sugar
in saucepan over low heat. Add 1 cup blanched,
slivered almonds and 1/4 cup honey. Heat to
boiling, stirring often. Remove from heat;
stir in 1/4 teaspoon almond extract. 

Spoon topping onto risen cake dough.

Bake at 325 F for 30 to 35 minutes or until golden.
Let cool for 10 minutes before removing from pan to
wire rack.

3 large egg yolks
6 tbsp sugar
3 tbsp flour
1 cup light cream
1/2 tsp vanilla extract
1/2 tsp almond extract

Prepare filling:
Beat 3 large egg yolks with 6 tablespoons sugar until
thick. Lightly whisk in 3 tablespoons flour until blended.
Heat 1 cup light cream, and whisk it slowly into egg
mixture. Over low heat, stirring constantly, bring mixture
just to a simmer. Remove from heat. Stir in 1/2 teaspoon
each vanilla and almond extract.

Slice cooled cake into 2 layers and spread bottom layer
with filling. Top with almond-crusted layer. Serve.

Note: a 3 1/2-ounce package instant vanilla pudding
made with 3/4 cup mild and 1/2 cup heavy cream plus
1/2 teaspoon almond extract may be substituted for

Source: Sarasota Herald-Tribune newspaper, Feb 9, 1995

Link to original recipe in the Google newspaper archive:

Horn & Hardart Cup Custard

From: "Christina" 
To: "phaedrus" 
Subject: Horn & Hardart Cup Custard
Date: Tuesday, March 15, 2011 4:12 PM

In *The Automat* by Lorraine Diehl & Marianne Hardart, there is a recipe for
Horn & Hardart Cup Custard on page 24.

Horn & Hardart Cup Custard
serves 8
1 quart milk
1/2 cup sugar
2 teaspoons vanilla extract
6 large eggs
Preheat the oven to 325 degrees F. In a medium bowl, combine the milk,
sugar, and vanilla, and mix well. In a large bowl, whisk the eggs until well
beaten. Stirring constantly, gradually add the milk mixture to the eggs.
Divide evenly among 8 custard cups. Place the custard cups in a 13 x 9 x 2
baking pan; fill the pan with hot water to come halfway up the sides of the
custard cups. Bake in the preheated oven 40 to 45 minutes, until a knife
inserted in the center of the custard comes out clean. Remove the cups from
the water and let stand at room temperature about 20 minutes. Cover and
refrigerate until chilled, about 2 hours.

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