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Crunchy Jumble Cookies
Card 1 Front:
Crunchy Jumble Cookies 350°(12min) 3½dz
1¼c. reg. flour 1t. vanilla
½t. soda 2c rice krispies
¼t. salt 1-6oz pkg choc chips
½c. margarine softened 1c. seedless raisins (optional)
1c. sugar
1 egg
Sift together flour, soda, salt. Set aside.
Beat until well blended margarine & sugar. Add egg &
vanilla, beat well. Add dry ingredients, mix. Stir in
rice krispies, choc chips & raisins Drop by level tea-
spoon on greased cookie sheet. Bake - Remove
immediately from cookie sheets, cool on wire racks
Card 1 Back: blank
---
# Crunchy Jumble Cookies
*Makes 3 1/2 dozen*
## Ingredients
- 1 1/4 cups regular flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups Rice Krispies
- 1 (6 oz) package chocolate chips
- 1 cup seedless raisins (optional)
## Instructions
1. Sift together flour, soda, and salt. Set aside.
2. Beat margarine and sugar together until well blended.
3. Add egg and vanilla; beat well.
4. Add dry ingredients and mix.
5. Stir in Rice Krispies, chocolate chips, and raisins.
6. Drop by level teaspoon onto a greased cookie sheet.
7. Bake at 350°F for 12 minutes.
8. Remove immediately from cookie sheets and cool on wire racks. -
White Christmas
White Christmas
1 lb white bark candy
1 lb salted nuts (your choice, peanuts suggested)
2 c. Rice Krispies
Melt candy in heavy kettle
saucepan or double
boiler. Add nuts and Rice Krispies. Stir gently
and mix well. Spoon onto waxed papered
cookie sheet in heaping teaspoons. Place in
refrigerator until firm. Store in airtight container.
May be refrigerated YIELD 4-5 DOZEN.
Card 1 Back: blank
---
# White Christmas
*Yields 4–5 dozen*
## Ingredients
- 1 lb white bark candy
- 1 lb salted nuts (your choice, peanuts suggested)
- 2 cups Rice Krispies
## Instructions
1. Melt candy in a heavy kettle, saucepan, or double boiler.
2. Add nuts and Rice Krispies. Stir gently and mix well.
3. Spoon onto a waxed paper–lined cookie sheet in heaping teaspoons.
4. Place in refrigerator until firm.
5. Store in an airtight container. May be refrigerated. -
Zucchini Cake
Card 1 Front:
ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976
Cakes
Second in category
Zucchini Cake
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting
Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.
*FROSTING
One and one-half cups confectioners'
sugar
Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.
NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.
SECOND PLACE: Sister Mariquita
Luby, Hillsboro.
[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington
Card 1 Back:
Nature's
Toothbrush Fresh
Sweet Cider
Cheese & Pure Honey
Sausage
HOME GROWN—FRESH PICKED
APPLES
This year's crop from our own or-
chards. Enjoy them at their finest.
Available by
the pound, peck,
bu. or truckload
HALVERSON'S ORCHARD &
FARM
MARKET
---
# Zucchini Cake
*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*
## Ingredients
### Cake
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)
### Frosting
- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading
## Instructions
### Cake
1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.
### Frosting
1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.
### Assembly
1. Spread frosting thinly over warm cake. -
Date Balls
Connie McPhail
Alberta Thornton
{ 1 pkg dates cut up fine
{ ½ cup white sugar
{ ¼ " butter
1 egg beaten put on stove & cook slowly
for 10 minutes only
Let cool then add —
½ cup chopped nuts
1½ " Rice Crispies
Roll in small balls in coconut
" Put butter on hands when you roll.
Keep cold.
Back: blank
---
# Date Balls
*From Connie McPhail / Alberta Thornton*
## Ingredients
- 1 pkg dates, cut up fine
- 1/2 cup white sugar
- 1/4 cup butter
- 1 egg, beaten
- 1/2 cup chopped nuts
- 1 1/2 cups Rice Krispies
- Coconut (for rolling)
## Instructions
1. Combine dates, sugar, butter, and beaten egg in a saucepan; put on stove and cook slowly for 10 minutes only.
2. Let cool, then add chopped nuts and Rice Krispies.
3. Roll into small balls, then roll in coconut.
4. Put butter on hands when you roll. -
Mrs. Corn's Rice Krispie Cookies
( Mrs Corn's Cookies )
Rice Krispie
2 eggs beaten
1 cup white sugar
1 cup brown sugar
1 cup butter
2 cups flour
2 cups oat meal
2 cups coconut
1 cup Rice Krispies
1 teaspoon baking powder
1/2 soda.
pinch salt.
Back:
In the heart of Sioux City
Hotel Martin - Sioux City
Operated by Eppley Hotels Co.
---
# Mrs. Corn's Rice Krispie Cookies
## Ingredients
- 2 eggs, beaten
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 2 cups flour
- 2 cups oat meal
- 2 cups coconut
- 1 cup Rice Krispies
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
## Instructions (inferred)
1. Beat eggs in a large bowl.
2. Add white sugar, brown sugar, and butter; mix well.
3. Stir in flour, oat meal, coconut, and Rice Krispies.
4. Add baking powder, baking soda, and salt; mix until combined.
5. Drop by spoonfuls onto a baking sheet and bake at 375°F for 10–12 minutes.