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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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

. remove from pan and peel off foil. .bake 25 to 30 minutes or until golden brown. mix well. cover and simmer for 15 to 20 minutes over low heat.in large bowl combine all ingredients. raspberries. . .pour the pudding mixture over the berries. .cool slightly. . .oven 325 F. baking powder 1 egg 1 cup milk .Serves 4.line 15 x 10 inch pan with foil. .cut into bars. sugar 1 cup flour ½ tsp.press evenly into prepared pan. 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 . . blueberries. salt 2 tsp.meanwhile. . makes 36 bars.20 BERRIED TREASURE 4 cups berries (strawberries. in a bowl mix the remaining ingredients together to form a pudding. grease. etc…) 2 tbsp.bring the berries and sugar to a boil over medium heat in a large saucepan.

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

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

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

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

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

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

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

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

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

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

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

Spread evenly in wax paper lined 8 inch square pan. Chill 2 hours or until firm.place on cookie sheet and bake at 250 F.form into balls and press chopped nut into each. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . . NUT WALNUT KISSES 2 egg whites. Turn fudge onto cutting board. peel off paper and cut into squares. Microwave for 2 minutes. Stir in remaining ingredients.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. beaten. for 15 minutes. Stir until chips melt and mixture is smooth. Chill 2 to 3 hours or until firm. Microwave for 2 minutes. ½ cup sugar. . Drop by small spoonfuls onto wax paper-lined baking sheets. Makes 4 dozen candlies. Stir in remaining ingredients. 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. Stir until chips melt and mixture is smooth.

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

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

onto greased baking sheet. Place into muffin tins. Semi-sweet chocolate chips Beat butter. salt 1 pkg. vanilla ¼ tsp. slightly beaten 1 tsp. Bake at 350F for 10 minutes . Fills 2/3 cup syrup into each pastry shell. 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.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. Bake at 425F for 12-15 minutes or just until set. Mix well. Drop by tsp. Put raisins into pastry shells. Filling: combine all ingredients except raisins. mix well. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Don’t overbake. Stir in remaining ingredients. brown sugar and egg.

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

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

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

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

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

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

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

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

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