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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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