Fig Jam (spiced)

6 1/2 lbs. ripe figs weighed after peeling
1 #2 1/2 can crushed pineapple
juice of 3 lemons
4 1/2 lbs. sugar
1 Tbsp cinnamon
1 Tbsp cloves
1 Tbsp allspice

Mash the peeled figs to a fine pulp. Add other ingredients, mix thoroughly, and cook until thick, stirring constantly. Pour into sterilized glasses and seal with paraffin.

[Handwritten in Ada's handwriting. Attributed to "Kay Hansen 1974."

Carob Coconut Cookies

2 1/2 cups flour
1/2 tsp salt
3 level Tbsp carob powder
1/2 cup ground coconut
1/2 cup ground cashew nuts
1/2 cup warm water
2 Tbsp thick honey
3 Tbsp Grandma molasses
1 cup oatmeal

Mix together flour, salt, carob powder, coconut and cashews. In a separate bowl, mix together water, honey and molasses; add to flour mixture and stir together. Add oatmeal.

Bake at 350 degrees for 8 - 10 minutes

(Next time add 1/2 cup sugar and 1/4 cup butter)

[Handwritten. I don't know whose handwriting it is, but it was written on the back of a piece of paper that was folded up, so the recipe was fairly confusing unless it was folded the right way. Fortunately, I did fold it the right way--eventually.]

Pecan Tassies

Pie crust:
1 3-oz package cream cheese
1/2 butter (cup? cube? who knows?)
1 cup sifted flour

Filling:
1 egg
3/4 cup brown sugar
1 Tbsp butter (soft)
1 tsp vanilla
dash of salt
2/3 cup coarsely broken pecans

Let cream cheese & butter soften at room temperature. Blend. Stir in flour. Chill about 1 hour. Make 24 balls. Press into ungreased small muffin tins.

For filling, beat together sugar, butter, vanilla, and salt until just smooth. Divide half pecans over pastry-lined pans. Add egg mixture and top with remaining pecans. The filling should be about 1 teaspoon per muffin tin. Bake 325 for 25 minutes.

[Handwritten in Ada's handwriting.]

Orange Drop Cookies

3/4 cup shortening
1/4 cup butter or margarine
1 1/2 cups brown sugar
2 eggs, well-beaten
1/2 cup orange juice
1 Tbsp orange peel
1 Tbsp vanilla
1 cup sour milk or buttermilk
3 1/2 cups sifted flour
2 tsp baking powder
1 tsp soda
1/4 tsp salt

Cream shortening, butter & sugar together. Beat in eggs, orange juice, orange peel, vanilla, and sour milk. Add dry ingredients to mixture. Drop by teaspoonsful on greased cookie sheet.

Bake 15 minutes at 350 degrees. Makes 5 dozen.

[Handwritten in Ada's handwriting.]

Caramel Ice Box Cookies

3/4 cup shortening
2 cups brown sugar
2 eggs
2 tsp vanilla
1/2 tsp salt
1 tsp soda dissolved in 1 tsp water
3 cups flour
1 tsp cream of tartar
1 cup coconut or chopped nuts

Mix in order given. Remove dough to floured board. Divide into 3 portions, forming into 3 rolls. Wrap in wax paper, chill in refrigerator several hours. Slice thin and bake 15 minutes or less at 400 degrees. May add 1/2 cup coconut to 1/3 dough, 1/2 cup nuts to another portion.

Yield: 6 dozen cookies.

[Handwritten, not Ada's handwriting. Credited to Mrs. Grant Thompson, Yarnell, Ariz.]

Brownies

2 cups sugar
4 Tbsp soft butter
2 eggs
2 tsp vanilla
1 cup canned milk
2 squares melted unsweetened chocolate
2 cups rolled oats
1 1/2 cup (whole wheat) flour
1 tsp salt
2 tsp baking powder
1 cup chopped nuts

Cream together butter and sugar. Mix in remaining ingredients. Bake at 350 degrees for 30 minutes.

[Handwritten in Ada's handwriting. Attributed to Ellen Orgill.]