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Fall Gathering Favorites

              ...and yet another Fall Favorite,
          a 4-H Favorite! 
I was a 4-Her,
my husband was a 4-Her
 and our kids were all very active.  We showed and judged cattle, horses, sheep and hogs, gave demonstrations, sewed aprons, "fringed" headscarves, canned veggies, fruits, jams and jellies, entered biscuits, sugar cookies and bread...even the boys.  Today, 20 years and 10 grand kids later,  I've gone full circle and I'm proudly wearing the title "4-H Leader" again.  I love the program and what it stands for.  This recipe came from my kid's 4-H era.  Dewey County 4-H is known for its stiff competition when it comes to fair exhibits.  The "Pickering" girls from Dewey county shared this yummy fall recipe  20 plus years ago during a teen leadership meeting. We still make it today. Thanks Sheila, Shelly and Felicia wherever you are! 

4-H Day at Oakwood Mall 2011
                                                 Caramel Apple Krispies
4 cups Rice Krispies
1 cup Grape Nuts cereal
6 oz dried apple slices, chopped fine
1 pkg (14 oz) caramels
2 Tbsp water
Mix cereals and apples in a large bowl.  Heat caramels and water in top of double boiler over hot water -low heat (today you can use the microwave but watch closely as the caramel will quickly burn) Stir occasionally until melted and smooth.  Pour over cereal mixture.  Using 2 spatulas or wooden spoons, toss  3 to 4 minutes or until blended good.  Let stand 20 minutes.  Dip hands in cold water and shape mixture into balls or during Christmas time trees or wreaths.  You can press candies for decorations.  Let stand til set.  You can also press mixture into a greased cake pan.  Refrigerate 15 minutes then cut.
"Double Your Pleasure...Join 4-H" Seiling Jr 4-H Club float entry at Oakwood Mall



 
I found the recipe  below in an old 70's cookbook. It seems like these old recipes called for way too much oil and sugar. I experiment with these recipes and usually try to cut the sugars down and replace with applesauce or other ingredients. I had a can of pumpkin opened from the night before (Pumpkin Soup) so decided to use it and also some of my homemade apple butter. I doubled this recipe as I was feeding a large crowd. The only problem...I had leftover batter, but just baked the extra in a small cake pan. I frosted the cake in thirds...no frosting...frosting with nuts...frosting without nuts.
Every one's Happy


Oatmeal Cake
3 cups water
2 cups oatmeal
1 cup brown sugar
1 cup white sugar
¾ cup oil
3 eggs beaten
2 ¼ - 2 ½ cup flour
2 tsp soda
2 tsp cinnamon
1 ½ tsp salt
½ cup pumpkin
¼ cup apple butter
Combine oats and hot water. Let stand while mixing remaining ingredients. Cream sugars, oil , pumpkin, apple butter. Add eggs and beat well. Sift dry ingredients. Add to mixture. Add oatmeal and beat well. Pour into a greased sheet pan and bake for 25 minutes on 350


Second time I made the recipe I used my homegrown pumpkin puree from my freezer and crockpot apple butter to replace much of the sugar
Frosting
1 ½ stick butter
1 ¼ cup brown
2 Tbsp cream or milk
1 ½ cup pecans

1 ½ flaked coconut
Boil sugar, butter and milk 1 minute. Add coconut and nuts. Pour on cake. You can brown in oven for five minutes or not. I like it unbrowned.


During the fall I remember my mom baking these cookies. I absolutely love them. The recipe came from the Dewey County News Cookbook and were submitted by Mrs.Louis Dvorak.

Caramel Nut-Date Slices

1 cup softened Crisco (1/2 butter)
2 cups brown sugar, packed
2 eggs
3 ½ cups sifted flour
½ tsp salt
1 tsp soda
2 tsp vanilla
½ cup finely chopped nuts
½ cup finely chopped dates
Cream first three ingredients. Add vanilla, dates and nuts, mix well. Sift flour, salt, and soda. Mix with first ingredients. Shape into rolls, 2 or 3 depending on size. Wrap in wax paper and chill. Slice about ¼ inch thick. Bake in 350 degrees 8 minutes on ungreased cookie sheet

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