Classic Carrot Pudding & Coconut Joy recipes

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When most gifts are going under the tree, here are two gems that will grace your table for the holidays — and other days during the year.

Coconut Joys (cookie recipe)

1/2 cup (1 stick) butter or margarine
2 cups C and H Powdered Sugar
3 cups coconut (8 oz)
2 squares (2 oz) unsweetened chocolate, melted

Melt butter in sauce pan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.

Classic Carrot Pudding

3/4 cup raisins
1/4 cup orange juice
3/4 cup C and H Golden Brown Sugar, packed
1/2 cup (1 stick) butter
2 eggs
1 cup finely shredded raw carrots
1-1/2 cups all-purpose flour
1 teaspoon each baking powder & baking soda
1/2 teaspoon each cinnamon & nutmeg
1/4 teaspoon salt

Soak raisins in orange juice. Set aside. Cream together sugar & butter. Beat in eggs. Stir in carrots. Combine flour, baking powder & baking soda, spices, and salt. Add 1/2 flour mixture to carrot mixture. Stir in raisins and orange juice; then remaining flour. Mix well. Spoon into greased and floured 5-cup mold. Bake in 325 degree oven 50-60 minutes. Remove from mold and cool on rack. Serve with Hard Sauce. Makes 8 servings.

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About this story

Source publication: Good Housekeeping

Source publication date: December 1979

Filed under: 1970s, Christmas, Dessert recipes, Food & drink, Vintage advertisements

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