Silly Sweets

By Rebecca M. Taylor

Soda Cracker Surprise

35 square soda crackers

1 cup brown sugar

1 cup butter or margarine

2 cups chocolate chips

1/3 cup chopped walnuts

Cover a cookie sheet with aluminum foil and place the soda crackers on top.
Melt the brown sugar with the butter in a pan, stir, and boil hard for 2 minutes. Pour over the crackers and bake at 350° F (175° C) for 5 minutes.
Immediately cover the crackers with the chocolate chips. As the chocolate melts, spread it evenly over the crackers. Sprinkle the chopped nuts on the top and chill.
Peel off the foil and break the candy into pieces. Store in the refrigerator or freezer.

Vinegar Pie

1 cup sugar

2 1/2 tablespoons vinegar

1/2 teaspoon cloves

3/4 cup raisins

1 1/2 tablespoons melted butter

1 1/2 tablespoons water

3/4 teaspoon cinnamon

3/4 cup chopped walnuts

3 eggs, beaten well

1 9″ (23 cm) unbaked pie shell

vanilla ice cream or whipped cream

Mix all the ingredients together, except the pie shell and the ice cream, adding the eggs last. Pour the mixture into the pie shell.
Bake at 375° F (190° C) for 30 minutes. Serve with the ice cream or whipped cream.

Tomato Soup Cookies

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

3/4 cup butter or margarine

1 cup sugar

2 eggs

1 can (10 1/2 ounces/298 g) condensed tomato soup

3 cups rolled oats

1 cup chocolate chips

Stir the first six ingredients together.
In a large bowl, cream the butter with the sugar. Add the eggs; beat until light and fluffy.
Alternately add the dry ingredients and the soup to the creamed mixture, mixing well after each addition.
Stir in the rolled oats and the chocolate chips.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° F (175° C) for 20 minutes or until lightly browned.

Photos by Phil Shurtleff