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Recipes - Desserts

Recipes - Desserts

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Published by: mclarke24 on May 22, 2011
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  • Pineapple Chiffon
  • Chocolate Chip Chiffon
  • Lemon Chiffon
  • Spice Chiffon Cherry Chiffon
  • DOUGHNUTS (Margaret Hein)
  • CREAM PUFFS (Margaret Hein)



- 2 cups cake flour. - 1 tsp. baking powder. - 1 tsp. baking soda. - 2 tsp. cinnamon. - 1 tsp. salt. - 1 ½ cups sugar. - 2 cups salad oil. - 4 eggs (one at a time). - 2 cups grated carrots. - ½ cups walnuts. - mix sugar, oil and eggs. - add dry ingredients. - add grated carrots and nuts. - bake in 2 tube pans at 325F. for 40 minutes. Cream Cheese Icing: - 1 box icing sugar. - 8 ounces cream cheese. - 1 stick butter. - 1 tsp. vanilla. - mix above ingredients until smooth. - spread on cooled cake.

APPLE PIE FILLING Mix: 2 lbs. apples peeled and sliced. ½ cup sugar. ½ cup brown sugar. 1 tbsp. corn starch. 1 tsp. cinnamon. dash nutmeg. butter cream. - use Crisco or Tenderflake pie crust recipe. - add above filling. - Bake 400F. for 15 minutes and then 350F. for 40 minutes until golden.

2 BOW TIES 3 eggs. ¼ cup sugar. 3 tbsp. butter. 1 tbsp. lemon rind. 3 tbsp. orange juice. dash of salt. 3 cups flour. - mix together eggs, sugar, butter, lemon rind, orange juice and salt. - add flour by stirring and kneading. - then refrigerate for 15 minutes. - roll out thin on floured board. - cut into 2” x 4” strips. - make slit and bow knot and fry. - drain on paper towels. - dust with icing sugar.

SNOWBALLS ½ cup butter. ½ cup shortening. 1 tsp. vanilla. 2 cups flour. 1 cup ground nuts (pecans or walnuts). icing sugar. - cream butter and shortening. - add vanilla. - add flour and nuts. - refrigerate. - roll into very small balls. - bake on ungreased cookie sheet at 325F. for 8 to 10 minutes. - let cool, then roll in icing sugar.

3 OATMEAL CHOCOLATE CHIP COOKIES 1 cup butter. 1 ½ cups brown sugar. 2 eggs. 1 tsp. vanilla. 1 ½ cups flour. 2 1/3 cups rolled oats. 1 tsp. baking soda. 1 tsp.salt. ½ - 1 tsp. cinnamon. 1 cup raisins. 1 package semisweet chocolate chips. - mix butter, sugar and eggs until creamy. - add the remaining ingredients. - mix until well blended. - drop by tsp. onto cookie sheets. - bake at 350F. for 12 to 15 minutes.

PEPPY APPLE-CHEESE BREAD 2 cups flour. 2/3 cups sugar. 1 tsp. baking powder. ½ tsp. baking soda. ½ tsp. salt. ½ tsp.shortening. 2 eggs. 1 ½ cups pared, shredded apples. ½ cup shredded cheddar cheese. ½ cup walnuts. - combine flour, sugar, baking powder, baking soda, salt, shortening and eggs. - stir in apples, cheese, walnuts. - mix well. - bake at 350F. for 1 hour. - cool before slicing.

4 PRUNE JAM - cover prunes with water and soak overnight. - pit them next day. - add soaking juice and lemon juice. ( 1 lb. prunes use ¼ to ½ cup lemon juice). - cook slowly in oven or top of stove for several hours or at 300F for oven method. - add more water if still chunky, cook longer. - add sugar if desired and cook a little longer. - jar them with sealing wax. COOKED CREAMY FROSTING ¼ cup cornstarch. ¼ cup sugar. 1 ¼ cup milk. 1 cup butter. 3 tbsp. icing sugar. - mix above ingredients together until creamy. - cook on stovetop and then cool. before frosting cake. Variations: 1) add 3 tbsp. instant coffee. 2) add 1 egg yolk, 2 ounces of semi-sweet chocolate and ½ cup cocoa. 3) add 1 tsp. vanilla sugar and ½ vanilla. CARMEL CORN 1 cup packed light brown sugar. ¼ cup light corn syrup. ¼ cup butter. ½ tsp. salt. ½ tsp. vanilla. ¼ tsp. baking soda. - mix above ingredients on low heat. - in a large bowl pour over 8 cups of plain popped corn. - place caramel corn on cookie sheet and bake until set.

½ tsp. . 1 tbsp.1 egg white stiffly beaten . salt.cook in waffle iron.mix egg yolks. . .fold in egg white.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp.may also freeze cooled waffles. 1/3 cup oil. melted butter 1 cup flour 2 tsp. 2 egg whites. baking powder. LIGHT AND CRISP WAFFLES 2 egg yolks. . . milk. salt and oil. . 2 cups all purpose flour. 2 cups milk. baking powder. baking soda . flour. in large bowl. salt ¼ tsp.mix above ingredients.fold in egg whites. sugar 1 tsp. baking powder ½ tsp. stiffly beaten .serve with favourite toppings.

. .mix all together at slow speed.¾ cups sugar (beat until stiff). . melted butter. . .melt chocolate and ½ slab wax slowly.take ½ of dough and roll out. Nut Mixture: .bake in 325 oven.6 CHOCOLATE FINGERS 1 lb.mix the above ingredients with hands and mold into “fingers”. 1 package semisweet chocolate. vanilla. . 2 cups icing sugar.dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. 4 tsp. .refrigerate.) 1 egg yolk 2 ½ cups Monarch Cake Flour . . . 1 tsp. chopped dates. use lots of flour. . chopped walnuts.3 beaten egg whites.form into ball and refrigerate. CREAM CHEESE KIFLES ½ lb. 1 lb. jar peanut butter ½ lb. cut into squares and fill with prune jam or nut mixture. ½ slab wax. .mix in 1 cup ground nuts. butter 1 large cream cheese ( 8oz.

. SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. cinnamon ¾ tsp.bake in 350 oven for 1 hour. cinnamon.pour half of above into bundt pan.sprinkle with nuts.7 BANANA CAKE 2 ½ cups flour 2 tsp. NUT MIXTURE: . .½ tsp. brown sugar.bake at 350 until golden. baking soda 1 tsp. .2 tbsps. vanilla .mix above ingredients. baking powder 1 ½ tsp.¼ cup chopped nuts. (may double nut mixture if desired). .pour in cake pan. .sprinkle with nut mixture and add rest of batter. . . baking powder 1 tsp. . salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts .

salt and cinnamon. .cream shortening. ¼ tsp. lemon rind.mix above ingredients together. 2 ½ cups flour.mix and brush on cookies. almond or vanilla flavouring.. salt. ½ tsp. 1 tsp. cinnamon 1 tsp.roll into balls. . vanilla. 13 ounces cream cheese. Glaze: . . . HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp. 1 egg yolk.oven 325 F.gradually blend in flour.icing sugar.350 F. . 1 tsp. . .top with desired sprinkles.beat in egg yolk.oven 350 F. cinnamon .8 SNOW FLAKES 1 cup shortening. cloves . baking soda 1 tsp. grated lemon rind.press through cookie press onto greased cookie sheets. and egg whites or milk. . cheese and sugar. 1 cup sugar. . vanilla.

for 40 minutes.mix cake like brownie as directed. . milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp. . MARBLE BROWNIES 1 package brownie mix 3 oz. vanilla 1 cup flour 12 caramels 2 tbsp.drizzle with melted chocolate and oil mixture.wrap in plastic.beat together. . sugar. flour. .bake at 350 F.pour ½ tsp. . dip in egg whites. eggs. flour ¾ tsp. . . add chocolate.use wooden spoon for dents. cream cheese 5 tbsp. . . .spoon remaining brownie batter in spots over the top.cool and frost brownies. vanilla 1 tub frosting or your own favorite frosting. butter 1/3 cup sugar 2 eggs 2 tbsp. .pour all the cream cheese mixture over the brownie layer. . . egg yolk. oil.bake 10 to 12 minutes. .roll into 1 inch balls. add sugar. vanilla until smooth.soften cream cheese and butter. .pour half of brownie batter into greased pan. vanilla.oven 350F. then roll in pecans.meanwhile melt caramels with milk. chill 15 minutes. . caramel into cookies dents.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. . .swirl the two mixtures together with a knife.cream butter. flour. .

. .let rest a few minutes. . .add to previous ingredients and mix together. sugar lemon rind if desired . in 9 x 13 pan for 1 hour. baking soda ¼ tsp. .bake at 325 F. .fold into above mixture. sour cream 3 egg yolks . allspice 1 tsp.peel and slice 5 tart apples.mix ingredients together. salt . cinnamon ½ tsp. . Mix: 3 rounded tbsp.divide into two loaves.use favorite apple filling recipe.mix all ingredients.10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp.add ½ cup of raisins if desired. . APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp.

top with cherry pie filling if desired.rub in butter until fine in texture. cinnamon 2 tsp.beat Rich Whip until stiff. except Rich Whip.prepare graham cracker crust.form into walnut size balls. .cream all together.pour mixture into cracker crust.refrigerate or freeze. . .slowly add cream cheese mixture. anise 2 cups flour . . . vanilla 2 cartons Rich Whip .knead dough until smooth. .add unbeaten egg and anise.press with hot waffle iron. . lemon juice ½ tsp. . . UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp. .11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp.mix flour and sugar in larger bowl. . .

. . baking soda 1 tsp. ground ginger 1 tsp. egg and molasses until blended. for 50-60 minutes. .shape dough into 1 ½ inch balls and roll in granulated sugar. . salt ¼ tsp.stir flour mixture into butter mixture. .12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp. salt ½ tsp.place balls 2 inches apart on ungreased cookie sheet. cinnamon. allspice finely grated lemon peel . baking soda.oven 350 F. cinnamon ½ tsp.mix all ingredients and pour batter into two angel food cake tins. ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) . cinnamon ½ tsp. ginger.add brown sugar.mix flour. baking soda ½ tsp. . . vanilla 2 ½ cups flour 1 ½ tsp. . baking powder ½ tsp.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. ground nutmeg ½ tsp.in large bowl beat butter or shortening until creamy. makes 3 dozen.bake at 305 F. ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp. salt and cloves. .

QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. cinnamon 2 cups cooked rice ¼ cup raisins . .mix ingredients. salt ½ tsp.bake at 350 F. cornstarch 1/8 tsp. whisk together milk. orange extract ¼ tsp. . (6 servings) . egg yolks.remove from microwave and stir in rice and raisins. baking powder ½ cup chopped nuts . ginger 1 tsp. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. . lemon peel ½ tsp.in 1 quart microwave-safe bowl. soda 2 tsp.let stand 5 minutes before serving. for 1 hour.pour into two loaf pans. cinnamon ¼ tsp. cornstarch and cinnamon. . .place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened. sugar.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp.

Drop spoonfuls of pie filling over batter. .bake at 325 F. * . . . swirl through to marble.cream ingredients and add a few drops of milk. .pour mixture into pan. crumbs and butter.spread in large cookie tray. * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps.bake 300 for 30 minutes or until slightly golden. . for 45-50 minutes.combine almonds.serve with reserved pie filling and garnish as desired.14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. . melted 3 pkgs ( 250 g.mix all ingredients. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. .beat cream cheese until fluffy.sprinkle with ground walnuts (optional). press onto bottom of 9” springform pan.D. Beat in eggs. each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E.serves 10 -12. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . gradually add Eagle Brand. cocoa powder . . . vanilla or maple 5 cups all purpose flour . .cool and refrigerate overnight for best results. .spread with icing.

melt butter in 13” x 9” dish .15 MAGIC COOKIE BARS ½ cup butter 1 ½ cups graham crumbs 1 can Eagle Brand Condensed Milk 1 cup semi sweet chocolate chips 1 ¼ cups flaked coconut 1 cup chopped nuts (optional) . or 235 F. .Bake 25 to 30 minutes until lightly browned. baking soda 1 tsp. . . .press down firmly. then coconut and nuts.sprinkle graham crumbs over butter and mix together and press into pan.makes 24 bars.preheat oven 350 F. .bake approximately 10 minutes or until golden. nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional .pour Eagle Brand Milk over crumbs. . QUAKER’S BEST OATMEAL COOKIES 1 ¼ cups butter ¾ cup brown sugar ½ cup sugar 1 egg 1 tsp.mix above ingredients. .sprinkle with chocolate chips. . .cool well before cutting. cinnamon ¼ tsp. vanilla 1 ½ cup flour 1 tsp. . for glass dish.drop by spoonfuls on cookie sheet. .oven 350 F.

fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk. . baking powder.bake as directed. . . .let stand a while.ice as desired. .use poppy seed and milk mixture instead. . . baking powder 1 ½ tsp baking soda ¼ tsp. bran.stir in mashed bananas.add liquid ingredients to dry ingredients. milk and molasses. soda and salt. . salt 1/3 cup plus ½ of a 1/3 oil 3 mashed bananas 1/3 cup plus ½ of a 1/3 brown sugar 2 eggs ¾ cup sour milk ( use drops of vinegar in milk) 3 tbsp.add raisins and nuts.spoon into large muffins tins.proceed with cake mix. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . . POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk . . . for 20 minutes or until golden.mix oil.combine flour.bake at 375 F. brown sugar and eggs.stir until moistened. .do not use liquids in cake mix.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp. . . oats.

unmould onto serving plate.fold whipped cream into egg whites.serve warm. . .stir in 2 cups of poppy seed and 1/3 cup sugar.cover frying pan with oil. icing sugar 1 cup whipping cream. CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp. . . 1 whole egg and 2 egg yolks. . your favourite liqueur 3 tbsp.simmer.decorate with grated chocolate and icing sugar. at least 3 hours.chill until set. .combine 7 squares chocolate.pour into plastic wrap lined 4 cup bowl. . .add icing sugar and beat until stiff.beat 2 egg whites until foamy. . . whipped stiff 1 square semi-sweet chocolate grated icing sugar .carefully fold chocolate mixture into egg white mixture. . . . . vanilla. .17 POPPY SEED NOODLES . .blend in liquor. shiny peaks form.remove plastic wrap.add cooked noodles. mix well.add ½ cup milk and ½ tsp.

. . vanilla pudding powder .mix and press into 9” pan.blend with spoon and spread over chilled mixture.heat on very low until mixture thickens. until brown. cherry or blueberry filling. milk 2 cups icing sugar 2 tbsp. butter .store in refrigerator. Cream: ¼ cup butter 3 tbsp. .fill with apple.in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . . .mix ingredients. . NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . .spread over 1st mixture and chill. baking powder 1 cup brown sugar 1 cup butter . .bake at 325-350 F.cool in refrigerator.place remaining crumble mixture on top.place half in buttered dish. .

spoon batter into 12 large muffin cups (lined or greased). . ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp. .bake 30 – 35 minutes at 350 F..remove ¾ cup of this mixture to a small bowl. BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. vanilla 2 cups fresh or frozen blueberries .stir until moistened add blueberries gently. .sprinkle each with the reserved cinnamon/crumb mixture.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. .separate eggs. cream of tartar .cut in butter until it is in tiny pieces . baking powder ¼ tsp. maple flavouring 1 tsp.mix egg yolks. salt 1 tsp. .combine flour with sugar and baking powder in bowl. . flavourings and sugar into sifted mixture and water (as needed). .line pan with wax paper.stir in cinnamon. .fold walnuts into mixture. . reserve. Cool before removing. salt and baking powder. baking powder 1 cup butter ½ tsp.oven at 325 F.sift flour. then whip egg whites with cream of tartar – fold with mixture. . . . rum 1 cup sugar 1/3 cup water ¼ tsp. . .pour in lined pan and bake for 10 minutes.combine milk with eggs and vanilla and add to flour mixture .

salt 2 tsp. makes 36 bars. . . .press evenly into prepared pan. . . etc…) 2 tbsp.oven 325 F.line 15 x 10 inch pan with foil. . .20 BERRIED TREASURE 4 cups berries (strawberries. cover and simmer for 15 to 20 minutes over low heat. sugar 1 cup flour ½ tsp.bake 25 to 30 minutes or until golden brown. . in a bowl mix the remaining ingredients together to form a pudding. . remove from pan and peel off foil.cool slightly.pour the pudding mixture over the berries.cut into bars. blueberries.in large bowl combine all ingredients. baking powder 1 egg 1 cup milk .meanwhile. . raspberries. grease.Serves 4. mix well.bring the berries and sugar to a boil over medium heat in a large saucepan. GRANOLA BARS 3 cups rolled oats 1 cup any chopped nuts 1 cup raisins or chopped dried fruit 1 cup sunflower seeds 1 cup semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk ½ cup melted butter .

21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp.bake at 350 F.combine flour.combine topping ingredients and sprinkle evenly over batter.add eggs. .chill 3 hours.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar. . vanilla until light and fluffy. . .spread batter in greased 9 x 13” pan. 2 tsp. for 35 – 40 minutes. baking powder 1 tsp. .pour into pan. vanilla 2 cups flour 1 tsp. . . butter whipped cream . .fold in apple. baking powder.add dry ingredients alternately with sour cream to creamed mixture.in a medium bowl cream butter and sugar. cinnamon 3 tbsp. . soda and salt.cut into desired shapes. . baking soda ¼ tsp. . JELL-O JIGGLERS .

then reduce to 325 F. BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F.for unbaked pie shell recipes follow directions on selected recipe. . then at 350 F. . .for baked pie shell recipes heat oven to 425 F.mix flour and salt in medium bowl. . one tablespoon at a time. for remainder. . cold water Double Crust: 2 cups all-purpose flour 1 tsp. .spoon flour into measuring cup and level. cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp. for remainder. . .fold edge under and flute edges. . . .flour dough lightly and roll into circle between two sheets of wax paper. for 10 minutes.divide dough as required.sprinkle with water. Pumpkin Pies: bake at 400 F. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.toss lightly with fork until dough will form ball.bake according to desired pie selections.flip into pie plate. for 15 – 20 minutes. cold water . .22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp. salt 1 cup Crisco shortening 7 to 8 tbsp.bake at 425 F.prick bottom and sides with fork to prevent shrinking. . for 10 to 15 minutes or until lightly browned.cut in Crisco using pastry blender until pea-size chunks. .

cream cheese) ¾ cup sugar 3 eggs 1 tsp. To remaining batter. . Let cool completely before removing sides. Stir in melted white chocolate and liquor into this portion. Place cake on rack over waxed paper. press firmly onto bottom of 9” springform pan. . spread evenly. vegetable oil . for 10 minutes.35 minutes longer or until center of cake is just barely firm.mix ingredients and press into pan. vanilla 2 cups rolled oats . Remove ½ of the batter to another bowl. spread evenly. Pour dark batter into crumb-lined pan. mixing well after each addition. Bake at 350 F.blend cream cheese and sugar. Pour glaze over entire cake. Add vanilla. Using back of spoon draw lines along surface of glaze. If desired garnish with chocolate curls. reduce heat to 250 F. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp. Spoon white batter carefully over top.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. until golden. glaze: crust: filling: glaze: . raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. Add eggs.combine crumbs and butter.melt chocolate with butter and oil over hot water stirring until smooth. . Remove from oven and run knife around sides. Bang rack several times to smooth glaze. melted butter 3 packages (@ 8 oz. one at a time.bake at 350 F. for 10 minutes. and bake 30 . vanilla 3 squares white chocolate melted 2 tbsp. blend in melted semi-sweet chocolate. Bake at 425 F.

baking soda and salt in small bowl. vanilla 2 eggs 2 cups or 12 oz.makes about 5 dozen cookies. . baking powder ¼ tsp. sugars and vanilla in large bowl until creamy. baking soda 1 tsp.beat butter. . . . . salt 1 tsp. cinnamon ½ tsp. .bake at 350 F.beat 1 egg white stiff and add ½ cup brown sugar. .oven 375 F. M & M pieces . . .drop by tablespoons onto greased baking sheets.let stand 2 minutes before removing. . cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts .stir in M & M’s. salt 1 cup butter.combine flour. softened ¾ cup sugar ¾ brown sugar 1 tsp.gradually beat in flour mixture. .24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp. .add eggs one at a time.mix ingredients for cake batter. MERINGUE SPICE CAKE 2 cups flour 3 tsp. . for 45 minutes or until golden.spread on cake batter and sprinkle with chopped nuts.bake for 9 – 11 minutes or until golden brown.

.bake at 350 F.add to dry ingredients. . .stir flour and sugar in bowl.place cups on baking sheet.bake at 350 F.mix all ingredients.sprinkle with reserved crumbs mixture. . . cinnamon 1 tbsp. .mix beaten eggs. .cut in butter until mixture crumbly. grated lemon rind 1 can cherry pie filling . . .drop remaining batter by small spoonfuls over filling. salt 2 tsp. baking powder 3 tbsp. sugar .spread 2/3rds of batter into 8 greased custard cups. . baking soda and nuts to remainder of mixture. ZUCCHINI MUFFINS 2 cups flour ¾ tsp.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp. sugar 1/8 tsp. yogurt and lemon rind in small bowl. for 25-30 minutes or until done.spoon cherry pie filling over batter. baking powder ½ tsp. mace 2 tbsp.add baking powder. butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. .set aside ½ cup of the mixture. . baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp. .

add oil. salt.mix all ingredients. orange juice. . egg. . cinnamon 1 tsp.26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. salt 1 tsp.bake at 350 F.drain on paper towels.heat oil for frying. sugar.pour into two loaf pans. . . into hot oil. . baking powder. . baking powder 1 tsp. nutmeg or mace 1 tsp. for 1 hour. . salt 1 tsp. baking powder 2 tsp. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp.fry until golden brown. milk. and orange rind.drop by tsp. . spices.stir with fork until mixed. pumpkin pie sauce ½ cup chopped nuts . cinnamon 1 tbsp. . .combine flour. vanilla 3 cups grated zucchini 1 tbsp. molasses 4 cups flour 1 tsp. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg . baking soda ¼ tsp.roll warm donuts in cinnamon and sugar mixture.

pour vanilla mixture next. vanilla ½ cup semi-sweet chocolate chips .27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp. . evaporated milk. . .drizzle half of chocolate mixture over crumb crust. for 10 minutes or until golden. sugar and butter. . vanilla 3 cups flour 1 ¼ tsp. SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.press onto bottom of an 8” square pan.blend cream cheese. .bake at 300 F.roll our and cut into shapes.melt chocolate chips. . baking powder .draw a knife through batter to swirl. sugar ¼ cup melted butter 1 pkg.drizzle remaining chocolate mixture over top. . ½ cup sugar. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp. flour 2 tsp.cool then chill before cutting. .(250 g) cream cheese. . .bake at 350 F. for 40-45 minutes or until set. .mix together.stir ½ cup of vanilla mixture into chocolate. 3 tbsp. egg. . .combine wafer crumbs. flour and vanilla and smooth.

cinnamon ¼ cup dry bread crumbs. APPLE SQUARES 3 ½ flour ¼ tsp. for 15-20 minutes. .bake 350 F. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp.mix together. sugar and salt and cut in butter.mix together. . .bake at 350 F. . . butter 1 cup sugar 1 tsp. egg yolks and lemon rind.brush with egg whites and bake at 350 F. . MAISIE’S SHOIRTBREAD COOKIES 1 lb.28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour .place ½ of rolled pastry on bottom of 13 x 9 pan. lemon rind . .add milk. top with remaining rolled pastry. . for 15 to 20 minutes.mix flour. until golden . salt 4 cups flour .press into pan.add apple mixture. . graham crumbs or a little corn starch to absorb apple juices. salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp.press into pan.

drop by tsp. over carmel. salt 28 carmels 2 tbsp. roll balls in icing and then into coconut. .place three pecan halves around edge of carmel. milk 3 eggs 1 tsp. baking soda.make thin icing.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters. .place chocolate chips in bowl and microwave until melted.combine flour. butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut . add milk.29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp. bag semi-sweet chocolate . .chill one hour. .mix into creamed mixture.cool.beat in eggs one at a time. . . .spread tsp.mix and form into balls. . . on top of each cookie. place 2” apart on ungreased baking sheet. vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp.bake 5-6 minutes until edges are slightly golden . cream of tartar and salt.remove to cooling rack. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. add vanilla. . cream of tartar 1 tsp.cream Crisco and sugars together.for topping combine carmels and milk in microwave . . . . milk 3 cups pecan halves 1 6 oz.

cool and then cut into bars MOCHA MERINGUES 2 tsp.oven 250 F. for glass pan.30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. . . . .mix thoroughly. then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry.add vanilla and coffee mixture. salt and cream of tartar.sprinkle crumbs evenly over butter. etc… . .in small bowl combine vanilla and coffee. . . . cream of tartar 1 cup sugar 2 tbsp.beat egg white mixture until stiff peaks form (10 min) . semi sweet chocolate chips ½ cup creamy peanut butter .oven 350 F.melt butter in 13 x 9 pan. . . .in large bowl beat egg whites.top evenly with coconut then Eagle Brand. or 325 F. coca powder . .spread over bars.line baking sheets with parchment paper.melt chocolate chips and peanut butter. .increase speed and slowly add sugar. . vanilla 1 ¼ tsp.beat at medium speed for 2 minutes until frothy. . .bake 25 minutes or until lightly browned.decrease speed and add coca powder. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg.mix together and press into pan. .drop unto baking sheets by spoonfuls or use pastry bag.bake for 30 minutes. instant coffee 4 egg whites ¼ tsp. .

.bake at 300F. vanilla ½ tsp. corn flour meringue: egg whites and sugar. and build up sides. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth. PAVOLA 3 large egg whites 6 oz.Peel off wax paper . got 1 hour. sugar ½ tsp. vinegar 1 tsp. sugar ½ cup vanilla yogurt Banana Split Smoothie: ½ cups chocolate milk 1 large frozen banana 1 cup frozen strawberries Blueberry Smoothie: 1 cup milk 2 cups frozen sliced peaches ¾ cup frozen blueberries 1 tbsp. . fold in remaining ingredients. spread on wax paper placed on baking sheet.Cool. .31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp.

. Microwave for 2 minutes. beaten.32 SUPER CHOCOLATE FUDGE 1 package semi sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 1 1/4 cups icing sugar pinch salt ½ cup chopped nuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure.form into balls and press chopped nut into each. Makes 4 dozen candlies. . NUT WALNUT KISSES 2 egg whites. Stir in remaining ingredients. Spread evenly in wax paper lined 8 inch square pan. ½ cup sugar. CHOCOLATE PEANUT CLUSTERS 1 package semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 2 cups oven roasted rice cereal 1 cup peanuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. Microwave for 2 minutes. Chill 2 hours or until firm. Stir until chips melt and mixture is smooth. for 15 minutes. peel off paper and cut into squares. Turn fudge onto cutting board. Stir in remaining ingredients. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . Drop by small spoonfuls onto wax paper-lined baking sheets.place on cookie sheet and bake at 250 F. Stir until chips melt and mixture is smooth. Chill 2 to 3 hours or until firm.

Combine cream. Drop by tsp. . Roll into balls. into desired coating. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. butter 2 tbsp. vanilla 2 eggs 4 squares semi-sweet baking chocolate. Chill mixture until firm enough to handle about 3 to 4 hours. Pour into crust.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. Remove from heat. beat cream cheese. Stir in melted chocolate. Stir until melted. mix until blended. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. sugar. Bake 40 minutes or until center is almost set. Refrigerate several hours or overnight. bring to b oil over medium heat. add eggs. Store in chilled airtight container. cool. Makes 2 dozen truffles. butter. (8 oz each) cream cheese ½ cup sugar ½ tsp. sugar ¼ tsp. toasted coconuts. add vanilla and chocolate. melted 1 Oreo pie crust (6 oz) preheat oven 325F.

Beat cream cheese. softened ¼ cup icing sugar 2 tbsp. baking soda ½ tsp.bake at 350 F. . grapes. Gradually blend in flour and icing sugar. icing sugar and lemon juice together until smooth. Cool thoroughly.Prepare pudding according to package using only ¾ cup milk. icing sugar Cream Crisco. etc…) . Chill. kiwi.mix all ingredients.Brush over fruit to glaze.pour into muffin tins. . Filling: 1 package lemon instant pudding (4 serving size). Combine jam and lemon juice until smooth. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. BRAN MUFFINS 2 ½ cups flour 1 tbsp. Preheat oven to 425 F. . . . ¾ cup milk 1 package cream cheese. Spread evenly over baked crust. allspice and salt 1 cup brown sugar 1 ½ cups Natural Bran 2 cups All Bran Cereal 2 eggs ½ cup oil ¼ cup molasses 2 cups sour milk . mandarin oranges. .Arrange fruit attractively over filling. Beat in prepared pudding. peaches. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. Bake crust 9 to 12 minutes or until golden. Makes 2 dozen.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. pears. strawberries. apricots. raspberries. cinnamon ¼ tsp.Whip cream until stiff and fold into cheese mixture. Prick well with fork and chill 30 minutes.

slightly beaten 1 tsp. vanilla ¼ tsp. Bake at 350F for 10 minutes . Bake at 425F for 12-15 minutes or just until set. Semi-sweet chocolate chips Beat butter. Mix well. DOUBLE CHOCOLATE OATMEAL COOKIES ½ cup butter ½ cup Golden Crisco 1 ½ cup brown sugar 1 egg ¼ cup water 2 cups quick-cooking rolled oats 1 cup all purpose flour 1/3 cup cocoa powder ½ tsp baking soda ½ tsp. brown sugar and egg. salt 1 pkg. Drop by tsp. Filling: combine all ingredients except raisins. Don’t overbake. mix well. Stir in remaining ingredients. Put raisins into pastry shells. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. onto greased baking sheet. Place into muffin tins. Fills 2/3 cup syrup into each pastry shell.35 THE ULTIMATE BUTTER TART Crisco Pastry for tart shells Filling: ½ cup lightly packed brown sugar ½ cup corn syrup ¼ cup Golden Crisco 1 egg.

for 1 hour and 5 minutes or until center is almost set. Beat: cream cheese. Loosen cake from rim of pan. Take out and knead. sugar and melted butter. Spray 2 loaf pans and place dough inside. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. Bake at 325F. for 10 minutes. Refrigerate 4 hours before or overnight. softened 1 cup sugar 3 tbsp.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. Mix well. Press firmly onto bottom of 9 inch springform pan. (8 oz) each cream cheese. Add sour cream. – 200F. 1 cup sugar. Shape into 2 loaves. Spray bread and bowl with Pam. Let set for 10 minutes before serving. Pour over crust. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. Mix crumbs. flour and vanilla. butter. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. cool before removing rim. melted 5 pkgs. sugar 3 tbsp. . HOWARD’S BREAD Oven: 150F. Bake at 325F. Chocolate curls. Add water if necessary. Place dough in oven for ½ hour. Brush with butter. flour 1 tbsp. then eggs. quick-rising yeast Stir: ¼ cup honey ½ cup hot water Add lukewarm water to make 1 2/3 cups total Pour into dry ingredients and mix until if forms a ball.

combine Eagle Brand and water. Serves 10 . coconut and butter in bowl.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. sliced. Stir And spoon out in small mounds. In a large mixer bowl. beat well. Cover cookie sheet with wax paper. Repeat layering. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. Melt squares of chocolate and wax in double boiler. cover with plastic and chill 1 hour. ending with pudding mixture. 1 pkg. Refrigerate. Retrieve with fork and place on cookie sheet. Fold in whipped cream. Garnish: fresh strawberries and toasted sliced almonds. half the jam and half the remaining pudding mixture. Dip each ball in warm chocolate. drop fresh nuts into it. 1 pkg. cubed 4 cups fresh strawberries. pound cake. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. Form chilled coconut mixture into small balls. CHOCOLATE COCONUT BALLS 2 cups icing sugar 2 cups flaked coconut ¼ cup soft butter ¼ cup evaporated milk 2 squares unsweetened chocolate 4 squares semisweet chocolate 1 square inch piece of paraffin wax Combine sugar. ½ cup strawberry jam. Chill until set. Add pudding mix. half of the strawberries.12. whipped. Top with half of the cake cubes. Stir in evaporated milk. Garnish with more strawberries and almonds. Chill 4 hours or until set. . If you have chocolate leftover.

.Spoon into greased muffin cups. Sprinkle raisin over the bottom of each tart. Cool 10 minutes. baking powder and salt.Combine in large bowl: flour. Combine eggs.Preheat oven 400F. . Vanilla 1 package (12 oz) chocolate chips .38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. butter and salt. . bake for 15-20 minutes or until knife comes out clean. sugars. baking powder ½ tsp.Make a well in center of dry ingredients: add milk mixture and stir to Combine.In another bowl combine: milk. Remove from tins. . Cool before removing from tins. Pour liquid mixture into each muffin tin. . 1 cup raisins 3 eggs 1 cup corn syrup 2/3 cup brown sugar 1/3 cup butter – melted Pinch salt Press pastry into muffin tins. FESTIVE BUTTER TARTS Crisco pastry dough.butter and vanilla until blended. Stir in chocolate chips. corn syrup. Makes 12 tarts. brown sugar. eggs. Bake at 375F for 20-25 minutes or until set.

Use above ingredients except omit the nuts.2 tbsp.fold both mixtures together gently.Add 2 tsp. 40-45 minutes. 1 tsp. cloves . . . nutmeg . . orange rind .Add semi-sweet chocolate chips. Lemon Chiffon .mix above ingredients until fluffy. lemon juice. 3 tsp.2 tsp.bake at 325F.Add: 1 tsp.Use vanilla flavouring.Use above ingredients except omit the nuts . maple.Substitute one can of pineapple with juice instead of water. .½ cup finely chopped maraschino cherries. 2 tsp.Also use all white sugar.Add 1 tsp.Use above ingredients except omit the nuts. .Use lemon flavouring. cinnamon . vanilla . Chocolate Chip Chiffon .¼ cup maraschino cherry juice . cream of tartar.½ tsp. .1 tsp. VARIATIONS: Pineapple Chiffon .Use above ingredients except omit the nuts. baking powder .Also use all white sugar.pour into two ungreased angel food tins. . ½ cup oil . molasses .(½ cup crushed pineapple). salt . orange juice .½ tsp. then add 1 ¾ cup brown sugar cup finely chopped walnuts.beat 8 egg whites with ½ tsp. lemon rind. Spice Chiffon . 6 egg yolks . .Use above ingredients except omit the nuts . . .1 tsp.39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour .Use all white sugar Cherry Chiffon . butterscotch or vanilla flavouring ¾ cup cold water or more.

for 15-20 minutes. Turn onto floured surface and roll out ½ at a time. sugar 1 ¼ cup warm water . CREAM PUFFS (Margaret Hein) In saucepan mix: 1 cup water (let boil) ½ cup butter Add: I cup flour and stir with plastic spoon Until it comes clean away from sides of the pan. Split in half when cooled and fill with whipped cream (sweetened). Deep fryer. Let rise 2 hours. Add 3 unbeaten eggs (one at a time) using hand mixer. Let rise covered ½ hour. Add 4th egg if it is not smooth. melted Add to yeast mixture. Mix together using plastic spoon. . covered in warm place. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Bake at 425F. Take off heat. Add liquids to flour. Start with 8 cups of flour and add remaining reserve flour as needed. Drop dough by tsp. yeast 3 tsp. onto greased cookie sheet. Roll in sugar. for 20 minutes. Plus 2 cups of flour on reserve. Then 325F. May freeze cream puffs.let rise in a small bowl for 10 minutes. Makes 40 to 50 doughnuts depending on size. Cut with bottom of glass. Place 8 cups of flour in large bowl. Mix well. Secret: must be beaten for a long time.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs.

Mix with granulated sugar and butter. icing sugar and vanilla. stirring after each minute.Chop remaining pecans. chocolate. Cool completely. divided 1 pkg. gently spread to cover top of pie. sprinkle over pie. In saucepan – cook and stir over low heat. place 2 cups pecans in food processor. semi-sweet chocolate ¼ cup icing sugar ½ tsp. Press into 9 inch pie plate. Pour over pie. Bake 12 minutes or until lightly browned.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces.pour into pie crust. divided ¼ cups sugar ¼ cups butter 1 pkg. . Kraft carmels 2/3 cups whipping cream. . vanilla preheat oven 350F. remaining whipping cream. finely grind. Refrigerate at least 2 hours. . Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted.

Stir together butter.42 TOASTED COCONUT-CHOCLATE CHUNK PECAN PIE 1 Pastry crust 1/3 cup butter 1 cup sugar 1 cup light corn syrup 4 eggs 1 tsp. corn syrup. Remove from heat. Stir well. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. vanilla and salt in large bowl. Cool. Add pecans. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. coconut and chocolate chips. sugar. Place 2-3 sliced bananas on bottom of baked pie crust. BANANA CREAM PIE 1 baked Pastry crust 1/3 cup flour 1/3 cup sugar Pinch salt 2 cups milk 2 egg yolks beaten 1 tbsp. Blend and return to saucepan. sugar and salt in saucepan. . Pour filling into pie crusts. Pour mixture into baked pie crust. Bake at 325F for I hour and 15 minutes or until set. Beat egg yolks slightly and add part of hot mixture. Cover pie crust edges with aluminum foil if necessary. eggs. Gradually add milk and stir until smooth. stir in butter and vanilla. butter 1 tsp. Remove from heat. Fit into 9 inch pie plate. Mix. Cook over medium heat until mixture is thick. Cool completely before serving. vanilla 2-3 bananas mix flour. Decorate with additional sliced bananas (dipped in lemon juice). Cook until mixture bubbles. vanilla ¼ tsp.

cubed 4 large ripe bananas. . salt 4 egg whites ¼ tsp.Whisk together half-and-half. and half of pudding mixture in 3 quart round baking dish.Beat egg whites and vanilla at high speed until foamy. .Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. sliced Pudding: . vanilla extract 1 lb.layer half of pound cake cubes. . cornstarch and salt In saucepan over medium-low heat. pound cake. Remove from heat. butter 2 tsp. half of bananas. egg yolks.cover pudding and chill 6 hours.Bake at 375F. . . sugar.Spread meringue over pudding.Combine sugar and salt. .43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp. . for 15 minutes or until golden brown. salt 3 tbsp. Meringue: ¼ cup sugar ¼ tsp. . Cook and whisk constantly until Thickened (13-15 minutes).stir in butter and vanilla. Repeat layers. vanilla extract .

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