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- 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.
2 cups milk. 2 egg whites. 1/3 cup oil.1 egg white stiffly beaten . in large bowl. milk.fold in egg white. salt ¼ tsp. salt and oil. . stiffly beaten . baking powder ½ tsp. . baking powder. .cook in waffle iron.may also freeze cooled waffles. baking soda . flour. sugar 1 tsp. 1 tbsp.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp.serve with favourite toppings.mix above ingredients. salt. baking powder. melted butter 1 cup flour 2 tsp. ½ tsp. . LIGHT AND CRISP WAFFLES 2 egg yolks.fold in egg whites. . 2 cups all purpose flour. .mix egg yolks.
2 cups icing sugar. .bake in 325 oven. Nut Mixture: . . .mix the above ingredients with hands and mold into “fingers”. . . ½ slab wax.mix in 1 cup ground nuts. 4 tsp.form into ball and refrigerate.melt chocolate and ½ slab wax slowly. . 1 lb. cut into squares and fill with prune jam or nut mixture. . . melted butter.refrigerate. jar peanut butter ½ lb.3 beaten egg whites.) 1 egg yolk 2 ½ cups Monarch Cake Flour . butter 1 large cream cheese ( 8oz. .take ½ of dough and roll out. 1 package semisweet chocolate.dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. chopped walnuts. vanilla. CREAM CHEESE KIFLES ½ lb.¾ cups sugar (beat until stiff). chopped dates. .mix all together at slow speed. 1 tsp. use lots of flour.6 CHOCOLATE FINGERS 1 lb. .
NUT MIXTURE: . .bake at 350 until golden. cinnamon ¾ tsp. baking powder 1 ½ tsp.¼ cup chopped nuts.pour in cake pan.sprinkle with nut mixture and add rest of batter. . SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. baking soda 1 tsp.bake in 350 oven for 1 hour. . . . salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts .2 tbsps.7 BANANA CAKE 2 ½ cups flour 2 tsp.sprinkle with nuts.mix above ingredients. . baking powder 1 tsp.pour half of above into bundt pan.½ tsp. . vanilla . . cinnamon. (may double nut mixture if desired). brown sugar.
lemon rind.top with desired sprinkles. .8 SNOW FLAKES 1 cup shortening. 13 ounces cream cheese. . . cheese and sugar. cloves . vanilla. 1 egg yolk.beat in egg yolk. baking soda 1 tsp.350 F.mix and brush on cookies. . almond or vanilla flavouring. and egg whites or milk. salt and cinnamon. grated lemon rind.oven 325 F. vanilla. . 1 tsp.icing sugar. 2 ½ cups flour. . . 1 tsp. salt. ½ tsp.roll into balls..mix above ingredients together.cream shortening. . cinnamon .gradually blend in flour.press through cookie press onto greased cookie sheets. 1 cup sugar. HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp.oven 350 F. Glaze: . ¼ tsp. . cinnamon 1 tsp.
. . . . . . vanilla. egg yolk.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp.oven 350F.bake 10 to 12 minutes. dip in egg whites. vanilla 1 cup flour 12 caramels 2 tbsp.spoon remaining brownie batter in spots over the top. then roll in pecans. milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp.cool and frost brownies. cream cheese 5 tbsp.wrap in plastic. .pour all the cream cheese mixture over the brownie layer. vanilla until smooth. . chill 15 minutes. flour. for 40 minutes.meanwhile melt caramels with milk.roll into 1 inch balls.bake at 350 F. . .pour ½ tsp. .cream butter. add sugar. . flour ¾ tsp.pour half of brownie batter into greased pan.beat together. . . butter 1/3 cup sugar 2 eggs 2 tbsp.drizzle with melted chocolate and oil mixture. MARBLE BROWNIES 1 package brownie mix 3 oz. flour. caramel into cookies dents. . vanilla 1 tub frosting or your own favorite frosting.soften cream cheese and butter. . . oil. sugar. .swirl the two mixtures together with a knife. eggs.use wooden spoon for dents. .mix cake like brownie as directed. add chocolate.
. Mix: 3 rounded tbsp.bake at 325 F. .add to previous ingredients and mix together. in 9 x 13 pan for 1 hour.fold into above mixture.divide into two loaves. cinnamon ½ tsp.mix ingredients together. . .mix all ingredients.add ½ cup of raisins if desired.use favorite apple filling recipe. salt . .10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp.peel and slice 5 tart apples. . baking soda ¼ tsp. sour cream 3 egg yolks . . . allspice 1 tsp.let rest a few minutes. APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp. sugar lemon rind if desired .
knead dough until smooth.mix flour and sugar in larger bowl. lemon juice ½ tsp. .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.refrigerate or freeze.pour mixture into cracker crust. .form into walnut size balls.prepare graham cracker crust. . . anise 2 cups flour . .press with hot waffle iron. . cinnamon 2 tsp. . . . UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp.slowly add cream cheese mixture. except Rich Whip.cream all together.rub in butter until fine in texture. . . .beat Rich Whip until stiff. vanilla 2 cartons Rich Whip .
baking soda. . .wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp. allspice finely grated lemon peel . . egg and molasses until blended.place balls 2 inches apart on ungreased cookie sheet. salt and cloves.oven 350 F.add brown sugar. . for 50-60 minutes. salt ½ tsp. . . baking soda 1 tsp. cinnamon. . ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) .mix flour. makes 3 dozen.stir flour mixture into butter mixture. ground ginger 1 tsp.bake at 305 F. ginger. baking powder ½ 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. baking soda ½ tsp.shape dough into 1 ½ inch balls and roll in granulated sugar.mix all ingredients and pour batter into two angel food cake tins. . vanilla 2 ½ cups flour 1 ½ tsp. . ground nutmeg ½ tsp.in large bowl beat butter or shortening until creamy. salt ¼ tsp. cinnamon ½ tsp. cinnamon ½ tsp.
lemon peel ½ tsp. .place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened. . baking powder ½ cup chopped nuts . cornstarch 1/8 tsp. soda 2 tsp. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp.remove from microwave and stir in rice and raisins. sugar. for 1 hour.let stand 5 minutes before serving.in 1 quart microwave-safe bowl. whisk together milk. cinnamon ¼ tsp. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. ginger 1 tsp.bake at 350 F. (6 servings) . cinnamon 2 cups cooked rice ¼ cup raisins . orange extract ¼ tsp.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp. salt ½ tsp. cornstarch and cinnamon.mix ingredients. . egg yolks. . .pour into two loaf pans.
14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. vanilla or maple 5 cups all purpose flour . * . .cool and refrigerate overnight for best results.beat cream cheese until fluffy. press onto bottom of 9” springform pan.serves 10 -12.D.spread with icing.bake at 325 F. . for 45-50 minutes. cocoa powder . each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E.serve with reserved pie filling and garnish as desired. .combine almonds. .cream ingredients and add a few drops of milk.spread in large cookie tray. swirl through to marble.mix all ingredients. . . Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . . . . * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. . Beat in eggs.bake 300 for 30 minutes or until slightly golden. gradually add Eagle Brand.sprinkle with ground walnuts (optional). .Drop spoonfuls of pie filling over batter. crumbs and butter. melted 3 pkgs ( 250 g.pour mixture into pan.
makes 24 bars.cool well before cutting. .Bake 25 to 30 minutes until lightly browned. .bake approximately 10 minutes or until golden.pour Eagle Brand Milk over crumbs.press down firmly.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) . . . .sprinkle with chocolate chips.melt butter in 13” x 9” dish . for glass dish. .sprinkle graham crumbs over butter and mix together and press into pan.mix above ingredients.oven 350 F. baking soda 1 tsp. vanilla 1 ½ cup flour 1 tsp. or 235 F.preheat oven 350 F. cinnamon ¼ tsp. . QUAKER’S BEST OATMEAL COOKIES 1 ¼ cups butter ¾ cup brown sugar ½ cup sugar 1 egg 1 tsp. nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional . . . . then coconut and nuts.drop by spoonfuls on cookie sheet. .
bake as directed. 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. milk and molasses.mix oil. . baking powder 1 ½ tsp baking soda ¼ tsp. . .spoon into large muffins tins. POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk . bran. baking powder.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp. .proceed with cake mix. . . .do not use liquids in cake mix. .add liquid ingredients to dry ingredients. .bake at 375 F. . molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . for 20 minutes or until golden. oats.stir until moistened.ice as desired. . .use poppy seed and milk mixture instead. . brown sugar and eggs.combine flour. soda and salt.stir in mashed bananas. .fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk.let stand a while.
blend in liquor. CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp. .pour into plastic wrap lined 4 cup bowl. . .remove plastic wrap.add cooked noodles. .add icing sugar and beat until stiff. . icing sugar 1 cup whipping cream. shiny peaks form. mix well.carefully fold chocolate mixture into egg white mixture.stir in 2 cups of poppy seed and 1/3 cup sugar. whipped stiff 1 square semi-sweet chocolate grated icing sugar .simmer. at least 3 hours.chill until set.17 POPPY SEED NOODLES . 1 whole egg and 2 egg yolks. .serve warm.unmould onto serving plate. vanilla.add ½ cup milk and ½ tsp. your favourite liqueur 3 tbsp. .cover frying pan with oil. . . .fold whipped cream into egg whites. .combine 7 squares chocolate. . . . .beat 2 egg whites until foamy.decorate with grated chocolate and icing sugar. .
blend with spoon and spread over chilled mixture.bake at 325-350 F. baking powder 1 cup brown sugar 1 cup butter . vanilla pudding powder . . until brown. . . .fill with apple.mix ingredients.spread over 1st mixture and chill.in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp. . .cool in refrigerator.mix and press into 9” pan. Cream: ¼ cup butter 3 tbsp. cherry or blueberry filling. .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. . .store in refrigerator.heat on very low until mixture thickens. NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa .place remaining crumble mixture on top. butter .place half in buttered dish.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp.
. . .pour in lined pan and bake for 10 minutes. BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. .fold walnuts into mixture. . salt and baking powder.. .stir in cinnamon. . Cool before removing.remove ¾ cup of this mixture to a small bowl.sift flour. ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp.mix egg yolks. salt 1 tsp.cut in butter until it is in tiny pieces .19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. .spoon batter into 12 large muffin cups (lined or greased). vanilla 2 cups fresh or frozen blueberries .combine flour with sugar and baking powder in bowl. .bake 30 – 35 minutes at 350 F. .stir until moistened add blueberries gently. . . maple flavouring 1 tsp. then whip egg whites with cream of tartar – fold with mixture. cream of tartar .combine milk with eggs and vanilla and add to flour mixture . rum 1 cup sugar 1/3 cup water ¼ tsp. baking powder ¼ tsp.oven at 325 F.separate eggs. baking powder 1 cup butter ½ tsp.sprinkle each with the reserved cinnamon/crumb mixture. . reserve. . flavourings and sugar into sifted mixture and water (as needed).line pan with wax paper.
etc…) 2 tbsp.cut into bars. .line 15 x 10 inch pan with foil. . .20 BERRIED TREASURE 4 cups berries (strawberries. makes 36 bars.bring the berries and sugar to a boil over medium heat in a large saucepan. .pour the pudding mixture over the berries. mix well. in a bowl mix the remaining ingredients together to form a pudding. . cover and simmer for 15 to 20 minutes over low heat.meanwhile. salt 2 tsp. blueberries.bake 25 to 30 minutes or until golden brown.in large bowl combine all ingredients. grease. 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 . . . . raspberries. . baking powder 1 egg 1 cup milk .press evenly into prepared pan.Serves 4. sugar 1 cup flour ½ tsp.oven 325 F. remove from pan and peel off foil. .cool slightly.
fold in apple.chill 3 hours.in a medium bowl cream butter and sugar. vanilla 2 cups flour 1 tsp. baking powder.add dry ingredients alternately with sour cream to creamed mixture. .dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. baking soda ¼ tsp. JELL-O JIGGLERS . . vanilla until light and fluffy.combine flour. . .pour into pan.add eggs. . soda and salt. . baking powder 1 tsp. butter whipped cream . . . cinnamon 3 tbsp. 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. . 2 tsp. . for 35 – 40 minutes.combine topping ingredients and sprinkle evenly over batter.21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp.bake at 350 F.cut into desired shapes.
cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp. for 10 to 15 minutes or until lightly browned.divide dough as required.spoon flour into measuring cup and level. for 15 – 20 minutes. . . one tablespoon at a time. BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F. for remainder. .fold edge under and flute edges. then reduce to 325 F.toss lightly with fork until dough will form ball. salt 1 cup Crisco shortening 7 to 8 tbsp.22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp.for baked pie shell recipes heat oven to 425 F.bake at 425 F. cold water Double Crust: 2 cups all-purpose flour 1 tsp. cold water .flip into pie plate.prick bottom and sides with fork to prevent shrinking. .bake according to desired pie selections.mix flour and salt in medium bowl. . salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp. . then at 350 F. . . . . for 10 minutes.flour dough lightly and roll into circle between two sheets of wax paper. .sprinkle with water. . . for remainder. Pumpkin Pies: bake at 400 F.for unbaked pie shell recipes follow directions on selected recipe.cut in Crisco using pastry blender until pea-size chunks. .
Place cake on rack over waxed paper. for 10 minutes. Remove ½ of the batter to another bowl.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. Bake at 425 F. Add eggs. for 10 minutes. vanilla 3 squares white chocolate melted 2 tbsp.35 minutes longer or until center of cake is just barely firm. reduce heat to 250 F. . Using back of spoon draw lines along surface of glaze. glaze: crust: filling: glaze: . spread evenly. . vegetable oil . Stir in melted white chocolate and liquor into this portion. Remove from oven and run knife around sides. Bake at 350 F. blend in melted semi-sweet chocolate. Bang rack several times to smooth glaze. and bake 30 . OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp. Spoon white batter carefully over top. spread evenly. If desired garnish with chocolate curls. Pour dark batter into crumb-lined pan.blend cream cheese and sugar.mix ingredients and press into pan. mixing well after each addition. vanilla 2 cups rolled oats . To remaining batter. press firmly onto bottom of 9” springform pan. until golden. melted butter 3 packages (@ 8 oz. Add vanilla. one at a time.melt chocolate with butter and oil over hot water stirring until smooth. Let cool completely before removing sides.combine crumbs and butter. Pour glaze over entire cake.bake at 350 F. . raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. cream cheese) ¾ cup sugar 3 eggs 1 tsp.
baking powder ¼ tsp. . for 45 minutes or until golden.stir in M & M’s.makes about 5 dozen cookies. . .beat 1 egg white stiff and add ½ cup brown sugar. . .mix ingredients for cake batter.combine flour. . salt 1 cup butter. M & M pieces . sugars and vanilla in large bowl until creamy.drop by tablespoons onto greased baking sheets.spread on cake batter and sprinkle with chopped nuts. baking soda 1 tsp.add eggs one at a time.bake at 350 F. .oven 375 F. baking soda and salt in small bowl.24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp.beat butter.gradually beat in flour mixture. . softened ¾ cup sugar ¾ brown sugar 1 tsp. MERINGUE SPICE CAKE 2 cups flour 3 tsp.let stand 2 minutes before removing. cinnamon ½ tsp. vanilla 2 eggs 2 cups or 12 oz. salt 1 tsp. 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. . . .
spoon cherry pie filling over batter. . .bake at 350 F. . .stir flour and sugar in bowl. . yogurt and lemon rind in small bowl. butter 1 cup zucchini 1 egg ½ cup milk ½ tsp.add to dry ingredients. cinnamon 1 tbsp.set aside ½ cup of the mixture.add baking powder. baking soda and nuts to remainder of mixture. baking powder ½ tsp.bake at 350 F. baking powder 3 tbsp. grated lemon rind 1 can cherry pie filling .spread 2/3rds of batter into 8 greased custard cups. . . mace 2 tbsp. .drop remaining batter by small spoonfuls over filling.mix beaten eggs.cut in butter until mixture crumbly.sprinkle with reserved crumbs mixture. . baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp. sugar . . salt 2 tsp.place cups on baking sheet. for 25-30 minutes or until done. . . ZUCCHINI MUFFINS 2 cups flour ¾ tsp.mix all ingredients. . sugar 1/8 tsp.
combine flour.add oil. . baking soda ¼ tsp. egg. . . orange juice.drop by tsp. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg . . nutmeg or mace 1 tsp. molasses 4 cups flour 1 tsp. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp. pumpkin pie sauce ½ cup chopped nuts . baking powder. into hot oil.fry until golden brown.drain on paper towels. milk.stir with fork until mixed. . . .bake at 350 F. salt 1 tsp.roll warm donuts in cinnamon and sugar mixture. spices. . salt. salt 1 tsp.mix all ingredients.26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp.pour into two loaf pans. . and orange rind. cinnamon 1 tsp. . baking powder 2 tsp. vanilla 3 cups grated zucchini 1 tbsp.heat oil for frying. baking powder 1 tsp. for 1 hour. sugar. cinnamon 1 tbsp.
.draw a knife through batter to swirl. . vanilla 3 cups flour 1 ¼ tsp. ½ cup sugar.drizzle remaining chocolate mixture over top.bake at 300 F. flour 2 tsp. .roll our and cut into shapes. . softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp.drizzle half of chocolate mixture over crumb crust. .bake at 350 F. .cool then chill before cutting. . .mix together.(250 g) cream cheese. SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp. . .combine wafer crumbs. .blend cream cheese. sugar and butter. for 10 minutes or until golden.pour vanilla mixture next. flour and vanilla and smooth.melt chocolate chips. vanilla ½ cup semi-sweet chocolate chips . .stir ½ cup of vanilla mixture into chocolate. sugar ¼ cup melted butter 1 pkg. 3 tbsp. for 40-45 minutes or until set. . evaporated milk.27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp. baking powder . egg.press onto bottom of an 8” square pan.
salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp. egg yolks and lemon rind.mix flour. APPLE SQUARES 3 ½ flour ¼ tsp.28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour . . for 15 to 20 minutes. for 15-20 minutes. .add milk. salt 4 cups flour .mix together. .bake 350 F. lemon rind . top with remaining rolled pastry.press into pan.add apple mixture. . MAISIE’S SHOIRTBREAD COOKIES 1 lb. sugar and salt and cut in butter. cinnamon ¼ cup dry bread crumbs. .press into pan. until golden . .brush with egg whites and bake at 350 F.bake at 350 F. .mix together. . apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp. graham crumbs or a little corn starch to absorb apple juices. .place ½ of rolled pastry on bottom of 13 x 9 pan. butter 1 cup sugar 1 tsp.
.beat in eggs one at a time. . on top of each cookie. . . cream of tartar 1 tsp. . milk 3 cups pecan halves 1 6 oz. . roll balls in icing and then into coconut.mix into creamed mixture.combine flour.place chocolate chips in bowl and microwave until melted. baking soda. . over carmel.for topping combine carmels and milk in microwave .chill one hour.drop by tsp. add vanilla. milk 3 eggs 1 tsp. .make thin icing.place three pecan halves around edge of carmel. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. .cool.cream Crisco and sugars together. cream of tartar and salt.remove to cooling rack. . bag semi-sweet chocolate . . . place 2” apart on ungreased baking sheet.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 . salt 28 carmels 2 tbsp. add milk. vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters.mix and form into balls.bake 5-6 minutes until edges are slightly golden .spread tsp. .
cool and then cut into bars MOCHA MERINGUES 2 tsp. . . .bake for 30 minutes.line baking sheets with parchment paper.top evenly with coconut then Eagle Brand. . or 325 F. .melt butter in 13 x 9 pan.mix together and press into pan.decrease speed and add coca powder. etc… . . .oven 250 F.oven 350 F. . cream of tartar 1 cup sugar 2 tbsp. salt and cream of tartar. .drop unto baking sheets by spoonfuls or use pastry bag. for glass pan. then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry.beat egg white mixture until stiff peaks form (10 min) . vanilla 1 ¼ tsp.in large bowl beat egg whites.spread over bars. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg.sprinkle crumbs evenly over butter. . . . .30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. . .add vanilla and coffee mixture.in small bowl combine vanilla and coffee. instant coffee 4 egg whites ¼ tsp. .beat at medium speed for 2 minutes until frothy. semi sweet chocolate chips ½ cup creamy peanut butter .mix thoroughly. coca powder . . .increase speed and slowly add sugar.melt chocolate chips and peanut butter.bake 25 minutes or until lightly browned.
31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. spread on wax paper placed on baking sheet. . vinegar 1 tsp. got 1 hour. sugar ½ tsp. vanilla ½ tsp.Cool. PAVOLA 3 large egg whites 6 oz.bake at 300F. fold in remaining ingredients. 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. . corn flour meringue: egg whites and sugar. .Peel off wax paper . and build up sides.
Stir in remaining ingredients. NUT WALNUT KISSES 2 egg whites. Drop by small spoonfuls onto wax paper-lined baking sheets.place on cookie sheet and bake at 250 F. for 15 minutes. Spread evenly in wax paper lined 8 inch square pan. . Turn fudge onto cutting board.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. Chill 2 to 3 hours or until firm. Microwave for 2 minutes. Stir in remaining ingredients. Microwave for 2 minutes. ½ cup sugar. Stir until chips melt and mixture is smooth. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . beaten. Stir until chips melt and mixture is smooth. 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. peel off paper and cut into squares. Makes 4 dozen candlies.
add vanilla and chocolate. Makes 2 dozen truffles. vanilla 2 eggs 4 squares semi-sweet baking chocolate. Remove from heat. Bake 40 minutes or until center is almost set. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Roll into balls. Combine cream. Store in chilled airtight container. sugar ¼ tsp. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. butter 2 tbsp.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. . butter. into desired coating. bring to b oil over medium heat. cool. Stir in melted chocolate. (8 oz each) cream cheese ½ cup sugar ½ tsp. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. mix until blended. Chill mixture until firm enough to handle about 3 to 4 hours. Pour into crust. toasted coconuts. sugar. Stir until melted. beat cream cheese. Drop by tsp. melted 1 Oreo pie crust (6 oz) preheat oven 325F. add eggs. Refrigerate several hours or overnight.
Arrange fruit attractively over filling. baking soda ½ tsp. raspberries. Filling: 1 package lemon instant pudding (4 serving size). Spread evenly over baked crust. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. Prick well with fork and chill 30 minutes. Preheat oven to 425 F. Cool thoroughly. . Combine jam and lemon juice until smooth. Makes 2 dozen. .mix all ingredients. etc…) . BRAN MUFFINS 2 ½ cups flour 1 tbsp. cinnamon ¼ tsp. grapes. ¾ cup milk 1 package cream cheese. icing sugar Cream Crisco. . .pour into muffin tins. kiwi.Prepare pudding according to package using only ¾ cup milk. strawberries.bake at 350 F. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. apricots. Chill. . Beat cream cheese. pears.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. mandarin oranges.Brush over fruit to glaze. icing sugar and lemon juice together until smooth. Gradually blend in flour and icing sugar. 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 . peaches. Beat in prepared pudding. Bake crust 9 to 12 minutes or until golden.Whip cream until stiff and fold into cheese mixture. softened ¼ cup icing sugar 2 tbsp. .
onto greased baking sheet. salt 1 pkg. Place into muffin tins. Put raisins into pastry shells. brown sugar and egg. Drop by 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. 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. mix well. Mix well. Semi-sweet chocolate chips Beat butter. Stir in remaining ingredients. slightly beaten 1 tsp. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Bake at 425F for 12-15 minutes or just until set. Filling: combine all ingredients except raisins. Don’t overbake. Bake at 350F for 10 minutes . Fills 2/3 cup syrup into each pastry shell. vanilla ¼ tsp.
Add water if necessary. Loosen cake from rim of pan.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. Take out and knead. (8 oz) each cream cheese. for 1 hour and 5 minutes or until center is almost set. Add sour cream. Refrigerate 4 hours before or overnight. Spray bread and bowl with Pam. softened 1 cup sugar 3 tbsp. Brush with butter. flour and vanilla. 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. Press firmly onto bottom of 9 inch springform pan. for 10 minutes. Shape into 2 loaves. . Pour over crust. cool before removing rim. butter. then eggs. Place dough in oven for ½ hour. Mix well. sugar and melted butter. Beat: cream cheese. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. – 200F. Bake at 325F. HOWARD’S BREAD Oven: 150F. Bake at 325F. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. Spray 2 loaf pans and place dough inside. melted 5 pkgs. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. flour 1 tbsp. Chocolate curls. Let set for 10 minutes before serving. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. 1 cup sugar. Mix crumbs. sugar 3 tbsp.
Melt squares of chocolate and wax in double boiler. cover with plastic and chill 1 hour. Form chilled coconut mixture into small balls. ending with pudding mixture. If you have chocolate leftover. sliced. 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. beat well. Fold in whipped cream. Retrieve with fork and place on cookie sheet. whipped. combine Eagle Brand and water. pound cake. coconut and butter in bowl. drop fresh nuts into it.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. 1 pkg. Add pudding mix. Garnish: fresh strawberries and toasted sliced almonds. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. Stir in evaporated milk. Dip each ball in warm chocolate. half of the strawberries. cubed 4 cups fresh strawberries. Repeat layering. 1 pkg. Refrigerate. ½ cup strawberry jam. Cover cookie sheet with wax paper. Garnish with more strawberries and almonds. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. .12. half the jam and half the remaining pudding mixture. Stir And spoon out in small mounds. Serves 10 . Chill until set. Top with half of the cake cubes. Chill 4 hours or until set. In a large mixer bowl.
Bake at 375F for 20-25 minutes or until set. 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. Cool 10 minutes. Stir in chocolate chips. Vanilla 1 package (12 oz) chocolate chips . . . . baking powder and salt. Combine eggs. bake for 15-20 minutes or until knife comes out clean.butter and vanilla until blended. Pour liquid mixture into each muffin tin.Spoon into greased muffin cups. .In another bowl combine: milk. Makes 12 tarts. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. . Cool before removing from tins. Remove from tins.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. butter and salt. sugars.Combine in large bowl: flour. eggs.Preheat oven 400F. corn syrup. brown sugar. Sprinkle raisin over the bottom of each tart.Make a well in center of dry ingredients: add milk mixture and stir to Combine. baking powder ½ tsp. FESTIVE BUTTER TARTS Crisco pastry dough.
.¼ cup maraschino cherry juice . orange juice . Chocolate Chip Chiffon .½ tsp.2 tbsp. 2 tsp.½ cup finely chopped maraschino cherries.Substitute one can of pineapple with juice instead of water.Use above ingredients except omit the nuts. cinnamon .fold both mixtures together gently. cream of tartar. .(½ cup crushed pineapple). VARIATIONS: Pineapple Chiffon .½ tsp.Use all white sugar Cherry Chiffon . .Add 2 tsp.1 tsp. .1 tsp. nutmeg .Add semi-sweet chocolate chips. . 3 tsp.2 tsp. . butterscotch or vanilla flavouring ¾ cup cold water or more. cloves . baking powder .mix above ingredients until fluffy.bake at 325F. Lemon Chiffon . 1 tsp. maple. 40-45 minutes. .Use lemon flavouring. lemon rind.pour into two ungreased angel food tins. . Spice Chiffon .Use above ingredients except omit the nuts .Also use all white sugar.beat 8 egg whites with ½ tsp. ½ cup oil . vanilla . salt .Use above ingredients except omit the nuts.Use vanilla flavouring.Add 1 tsp.39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour .Also use all white sugar. orange rind . . then add 1 ¾ cup brown sugar cup finely chopped walnuts. lemon juice. 6 egg yolks . molasses .Use above ingredients except omit the nuts. .Add: 1 tsp.Use above ingredients except omit the nuts .
Mix together using plastic spoon. Add liquids to flour. Then 325F. onto greased cookie sheet. for 15-20 minutes. Bake at 425F. melted Add to yeast mixture. Take off heat. Start with 8 cups of flour and add remaining reserve flour as needed. . Turn onto floured surface and roll out ½ at a time.let rise in a small bowl for 10 minutes. 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. yeast 3 tsp. Roll in sugar. Place 8 cups of flour in large bowl. sugar 1 ¼ cup warm water . Add 3 unbeaten eggs (one at a time) using hand mixer. Deep fryer.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. May freeze cream puffs. for 20 minutes. Drop dough by tsp. covered in warm place. Plus 2 cups of flour on reserve. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Mix well. Cut with bottom of glass. Secret: must be beaten for a long time. Let rise covered ½ hour. Add 4th egg if it is not smooth. Makes 40 to 50 doughnuts depending on size. Let rise 2 hours. Split in half when cooled and fill with whipped cream (sweetened).
semi-sweet chocolate ¼ cup icing sugar ½ tsp. . sprinkle over pie. In saucepan – cook and stir over low heat. finely grind. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. vanilla preheat oven 350F. Kraft carmels 2/3 cups whipping cream. remaining whipping cream. Press into 9 inch pie plate. chocolate.pour into pie crust. stirring after each minute. Bake 12 minutes or until lightly browned.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. divided ¼ cups sugar ¼ cups butter 1 pkg. Refrigerate at least 2 hours. gently spread to cover top of pie.Chop remaining pecans. Pour over pie. icing sugar and vanilla. . Mix with granulated sugar and butter. . divided 1 pkg. place 2 cups pecans in food processor. Cool completely.
. Decorate with additional sliced bananas (dipped in lemon juice). Add pecans. Place 2-3 sliced bananas on bottom of baked pie crust. Gradually add milk and stir until smooth. coconut and chocolate chips. corn syrup. Remove from heat. eggs. Pour filling into pie crusts. Cool. sugar and salt in saucepan. Stir well. Beat egg yolks slightly and add part of hot mixture. Bake at 325F for I hour and 15 minutes or until set. 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. Cover pie crust edges with aluminum foil if necessary. Blend and return to saucepan. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. vanilla ¼ tsp. Mix. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. stir in butter and vanilla. Pour mixture into baked pie crust. butter 1 tsp. Stir together butter. Remove from heat. Cook until mixture bubbles.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 2-3 bananas mix flour. sugar. Cook over medium heat until mixture is thick. Cool completely before serving. Fit into 9 inch pie plate. vanilla and salt in large bowl.
for 15 minutes or until golden brown. .Spread meringue over pudding. pound cake. . . Cook and whisk constantly until Thickened (13-15 minutes).Beat egg whites and vanilla at high speed until foamy. vanilla extract 1 lb. vanilla extract . egg yolks. cornstarch and salt In saucepan over medium-low heat.Combine sugar and salt.stir in butter and vanilla. Meringue: ¼ cup sugar ¼ tsp. sugar. and half of pudding mixture in 3 quart round baking dish.Whisk together half-and-half. salt 4 egg whites ¼ tsp. . . Repeat layers.cover pudding and chill 6 hours. half of bananas. salt 3 tbsp. . Remove from heat. butter 2 tsp. sliced Pudding: .Bake at 375F.layer half of pound cake cubes. . cubed 4 large ripe bananas. .Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp.
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