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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.
salt and oil.fold in egg white. . melted butter 1 cup flour 2 tsp. 2 cups all purpose flour. ½ tsp. . in large bowl.serve with favourite toppings. milk. stiffly beaten .cook in waffle iron. . baking powder.1 egg white stiffly beaten . flour.mix above ingredients. . salt ¼ tsp.may also freeze cooled waffles. baking powder.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. baking soda . 1/3 cup oil. baking powder ½ tsp. 1 tbsp. . salt. 2 egg whites. . LIGHT AND CRISP WAFFLES 2 egg yolks.mix egg yolks.fold in egg whites. 2 cups milk. sugar 1 tsp.
. . Nut Mixture: .melt chocolate and ½ slab wax slowly. chopped dates. chopped walnuts.refrigerate.6 CHOCOLATE FINGERS 1 lb. . CREAM CHEESE KIFLES ½ lb. 4 tsp.mix the above ingredients with hands and mold into “fingers”.mix in 1 cup ground nuts. . .3 beaten egg whites. .form into ball and refrigerate. butter 1 large cream cheese ( 8oz. . 1 tsp. use lots of flour. . vanilla. cut into squares and fill with prune jam or nut mixture.bake in 325 oven. jar peanut butter ½ lb. . . 2 cups icing sugar. 1 package semisweet chocolate. . melted butter.take ½ of dough and roll out. ½ slab wax.dip date fingers into chocolate mixture and place on wax paper covered cookie sheets.¾ cups sugar (beat until stiff).mix all together at slow speed. 1 lb.) 1 egg yolk 2 ½ cups Monarch Cake Flour .
.mix above ingredients.pour half of above into bundt pan.2 tbsps. NUT MIXTURE: .7 BANANA CAKE 2 ½ cups flour 2 tsp. .pour in cake pan. cinnamon.bake at 350 until golden. salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts . baking soda 1 tsp. SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. (may double nut mixture if desired). . . .sprinkle with nuts. baking powder 1 ½ tsp.bake in 350 oven for 1 hour. . baking powder 1 tsp.sprinkle with nut mixture and add rest of batter. cinnamon ¾ tsp. .½ tsp. .¼ cup chopped nuts. brown sugar. vanilla .
¼ tsp. almond or vanilla flavouring. grated lemon rind. ½ tsp. cinnamon . cloves .press through cookie press onto greased cookie sheets. . . salt. 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. . and egg whites or milk. 1 egg yolk.gradually blend in flour.beat in egg yolk.cream shortening. vanilla. lemon rind. 2 ½ cups flour. cheese and sugar. 1 cup sugar. Glaze: .top with desired sprinkles.roll into balls.mix and brush on cookies. vanilla. . . 13 ounces cream cheese.. salt and cinnamon. .mix above ingredients together. cinnamon 1 tsp.350 F.icing sugar. .8 SNOW FLAKES 1 cup shortening. 1 tsp. . .oven 325 F. baking soda 1 tsp. 1 tsp.
. vanilla 1 tub frosting or your own favorite frosting. .soften cream cheese and butter. . flour. sugar. for 40 minutes. . caramel into cookies dents. . then roll in pecans. . vanilla.pour ½ tsp.bake 10 to 12 minutes. dip in egg whites. butter 1/3 cup sugar 2 eggs 2 tbsp.bake at 350 F.use wooden spoon for dents.mix cake like brownie as directed. . chill 15 minutes. . . . add sugar.roll into 1 inch balls. . . vanilla 1 cup flour 12 caramels 2 tbsp.wrap in plastic.swirl the two mixtures together with a knife.cream butter. flour ¾ tsp.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. oil. vanilla until smooth. . . .spoon remaining brownie batter in spots over the top. . .pour half of brownie batter into greased pan. eggs. add chocolate. milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp. egg yolk.oven 350F. cream cheese 5 tbsp. MARBLE BROWNIES 1 package brownie mix 3 oz. flour.drizzle with melted chocolate and oil mixture.pour all the cream cheese mixture over the brownie layer. . .cool and frost brownies.beat together.meanwhile melt caramels with milk.
bake at 325 F.let rest a few minutes. .add ½ cup of raisins if desired.divide into two loaves. . .fold into above mixture. . in 9 x 13 pan for 1 hour.mix ingredients together. cinnamon ½ tsp. APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp. salt . .10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp. sugar lemon rind if desired .mix all ingredients. . allspice 1 tsp.use favorite apple filling recipe. . sour cream 3 egg yolks . baking soda ¼ tsp.add to previous ingredients and mix together. .peel and slice 5 tart apples. Mix: 3 rounded tbsp.
UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp.refrigerate or freeze. cinnamon 2 tsp. . .top with cherry pie filling if desired.rub in butter until fine in texture.prepare graham cracker crust.beat Rich Whip until stiff.cream all together. . . anise 2 cups flour .form into walnut size balls. .add unbeaten egg and anise. .press with hot waffle iron.mix flour and sugar in larger bowl. .pour mixture into cracker crust. . lemon juice ½ tsp.slowly add cream cheese mixture. .11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp.knead dough until smooth. vanilla 2 cartons Rich Whip . . . . except Rich Whip.
.bake at 305 F. . . ground nutmeg 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. for 50-60 minutes. cinnamon ½ tsp. baking soda. cinnamon ½ tsp.mix all ingredients and pour batter into two angel food cake tins. makes 3 dozen.shape dough into 1 ½ inch balls and roll in granulated sugar. .add brown sugar.place balls 2 inches apart on ungreased cookie sheet. salt ¼ tsp.oven 350 F. . ginger. ground ginger 1 tsp. . baking soda 1 tsp. salt and cloves. vanilla 2 ½ cups flour 1 ½ tsp. baking powder ½ tsp. . cinnamon. salt ½ tsp.in large bowl beat butter or shortening until creamy.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. . allspice finely grated lemon peel .mix flour.stir flour mixture into butter mixture. baking soda ½ tsp. . ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) . egg and molasses until blended.
ginger 1 tsp.in 1 quart microwave-safe bowl. .pour into two loaf pans. cinnamon ¼ tsp. soda 2 tsp. for 1 hour. egg yolks. salt ½ tsp. lemon peel ½ tsp. cinnamon 2 cups cooked rice ¼ cup raisins . whisk together milk.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.bake at 350 F. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp. .mix ingredients. cornstarch and cinnamon.remove from microwave and stir in rice and raisins. cornstarch 1/8 tsp. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. . orange extract ¼ tsp. . (6 servings) . baking powder ½ cup chopped nuts . sugar. .
. .cream ingredients and add a few drops of milk. . swirl through to marble. cocoa powder .sprinkle with ground walnuts (optional).D.Drop spoonfuls of pie filling over batter.bake at 325 F.pour mixture into pan. * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. . .spread with icing. gradually add Eagle Brand. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . melted 3 pkgs ( 250 g.14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. for 45-50 minutes.serves 10 -12.beat cream cheese until fluffy. crumbs and butter.spread in large cookie tray. vanilla or maple 5 cups all purpose flour . . .cool and refrigerate overnight for best results. Beat in eggs. * .bake 300 for 30 minutes or until slightly golden. . .combine almonds. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E. .serve with reserved pie filling and garnish as desired.mix all ingredients. . press onto bottom of 9” springform pan.
mix above ingredients. . .cool well before cutting.bake approximately 10 minutes or until golden.sprinkle with chocolate chips. . vanilla 1 ½ cup flour 1 tsp. .preheat oven 350 F.makes 24 bars.Bake 25 to 30 minutes until lightly browned. . cinnamon ¼ tsp. . for glass dish.sprinkle graham crumbs over butter and mix together and press into pan.pour Eagle Brand Milk over crumbs. . . . .melt butter in 13” x 9” dish . . 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 .oven 350 F.drop by spoonfuls on cookie sheet.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) . then coconut and nuts.press down firmly. baking soda 1 tsp. or 235 F.
. . POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk . . molasses ¾ cup raisins 1/3 cup chopped nuts (optional) .stir until moistened. . baking powder. oats. .add raisins and nuts.mix oil. baking powder 1 ½ tsp baking soda ¼ tsp. . . .stir in mashed bananas.spoon into large muffins tins.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp.use poppy seed and milk mixture instead. bran. soda and salt. salt 1/3 cup plus ½ of a 1/3 oil 3 mashed bananas 1/3 cup plus ½ of a 1/3 brown sugar 2 eggs ¾ cup sour milk ( use drops of vinegar in milk) 3 tbsp.add liquid ingredients to dry ingredients.proceed with cake mix. . for 20 minutes or until golden.combine flour.bake as directed.do not use liquids in cake mix.ice as desired. .bake at 375 F. . .let stand a while. milk and molasses. . .fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk. brown sugar and eggs.
icing sugar 1 cup whipping cream. your favourite liqueur 3 tbsp. .remove plastic wrap. . .serve warm.17 POPPY SEED NOODLES . .beat 2 egg whites until foamy.carefully fold chocolate mixture into egg white mixture. . CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp.blend in liquor. . .add icing sugar and beat until stiff.decorate with grated chocolate and icing sugar. . 1 whole egg and 2 egg yolks. . .add cooked noodles. .pour into plastic wrap lined 4 cup bowl.fold whipped cream into egg whites. .unmould onto serving plate.cover frying pan with oil. vanilla.chill until set.combine 7 squares chocolate. . at least 3 hours.simmer.add ½ cup milk and ½ tsp. . whipped stiff 1 square semi-sweet chocolate grated icing sugar . . mix well. shiny peaks form. .stir in 2 cups of poppy seed and 1/3 cup sugar.
.blend with spoon and spread over chilled mixture. cherry or blueberry filling. .in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp.heat on very low until mixture thickens. vanilla pudding powder . butter . NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . . .spread over 1st mixture and chill. milk 2 cups icing sugar 2 tbsp.bake at 325-350 F. . .place remaining crumble mixture on top.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . . until brown. Cream: ¼ cup butter 3 tbsp.place half in buttered dish. .fill with apple.store in refrigerator.cool in refrigerator.mix ingredients.mix and press into 9” pan.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp. . baking powder 1 cup brown sugar 1 cup butter .
. maple flavouring 1 tsp. Cool before removing. rum 1 cup sugar 1/3 cup water ¼ tsp. .mix egg yolks. baking powder 1 cup butter ½ tsp.fold walnuts into mixture. . .sprinkle each with the reserved cinnamon/crumb mixture. salt and baking powder.sift flour. . . ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp. . . . BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp.remove ¾ cup of this mixture to a small bowl. salt 1 tsp.oven at 325 F.pour in lined pan and bake for 10 minutes.combine flour with sugar and baking powder in bowl. .combine milk with eggs and vanilla and add to flour mixture . baking powder ¼ tsp.line pan with wax paper. . reserve. cream of tartar .cut in butter until it is in tiny pieces .spoon batter into 12 large muffin cups (lined or greased). . .separate eggs. . flavourings and sugar into sifted mixture and water (as needed). then whip egg whites with cream of tartar – fold with mixture.stir in cinnamon.bake 30 – 35 minutes at 350 F.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. vanilla 2 cups fresh or frozen blueberries . .stir until moistened add blueberries gently.
pour the pudding mixture over the berries.oven 325 F. salt 2 tsp. sugar 1 cup flour ½ tsp. . in a bowl mix the remaining ingredients together to form a pudding. .cool slightly. remove from pan and peel off foil.cut into bars. mix well. . raspberries. . . baking powder 1 egg 1 cup milk .line 15 x 10 inch pan with foil. . makes 36 bars. cover and simmer for 15 to 20 minutes over low heat. blueberries. . 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 . grease.meanwhile.bring the berries and sugar to a boil over medium heat in a large saucepan.20 BERRIED TREASURE 4 cups berries (strawberries. .in large bowl combine all ingredients.Serves 4.press evenly into prepared pan. etc…) 2 tbsp.bake 25 to 30 minutes or until golden brown. . .
add dry ingredients alternately with sour cream to creamed mixture. . 2 tsp.combine topping ingredients and sprinkle evenly over batter.chill 3 hours. . . cinnamon 3 tbsp.bake at 350 F.add eggs. .21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar. . for 35 – 40 minutes. baking soda ¼ tsp.in a medium bowl cream butter and sugar. JELL-O JIGGLERS . butter whipped cream .dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. vanilla until light and fluffy. baking powder 1 tsp. vanilla 2 cups flour 1 tsp. . . . .spread batter in greased 9 x 13” pan. . .cut into desired shapes.pour into pan.combine flour.fold in apple. soda and salt. baking powder.
. . for 15 – 20 minutes. .for baked pie shell recipes heat oven to 425 F. cold water Double Crust: 2 cups all-purpose flour 1 tsp. then reduce to 325 F. .divide dough as required. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp. . cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp.bake at 425 F.flour dough lightly and roll into circle between two sheets of wax paper.for unbaked pie shell recipes follow directions on selected recipe.flip into pie plate. cold water .spoon flour into measuring cup and level. . salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp. Pumpkin Pies: bake at 400 F. . one tablespoon at a time.sprinkle with water.prick bottom and sides with fork to prevent shrinking.cut in Crisco using pastry blender until pea-size chunks. . salt 1 cup Crisco shortening 7 to 8 tbsp. for 10 minutes.toss lightly with fork until dough will form ball. then at 350 F. . for remainder. BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F.mix flour and salt in medium bowl. for remainder.22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp.bake according to desired pie selections.fold edge under and flute edges. . . . . . for 10 to 15 minutes or until lightly browned.
vanilla 2 cups rolled oats . and bake 30 . for 10 minutes. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp. vegetable oil . cream cheese) ¾ cup sugar 3 eggs 1 tsp. until golden. for 10 minutes. To remaining batter.35 minutes longer or until center of cake is just barely firm. glaze: crust: filling: glaze: . Place cake on rack over waxed paper.combine crumbs and butter. spread evenly. Bang rack several times to smooth glaze. spread evenly. blend in melted semi-sweet chocolate. Spoon white batter carefully over top. press firmly onto bottom of 9” springform pan. . reduce heat to 250 F. Let cool completely before removing sides. Pour glaze over entire cake.bake at 350 F. . Stir in melted white chocolate and liquor into this portion. one at a time. . vanilla 3 squares white chocolate melted 2 tbsp. Add vanilla. Remove from oven and run knife around sides. Using back of spoon draw lines along surface of glaze. If desired garnish with chocolate curls.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. mixing well after each addition.blend cream cheese and sugar. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. Bake at 425 F. Pour dark batter into crumb-lined pan. Add eggs.melt chocolate with butter and oil over hot water stirring until smooth. melted butter 3 packages (@ 8 oz.mix ingredients and press into pan. Remove ½ of the batter to another bowl. Bake at 350 F.
spread on cake batter and sprinkle with chopped nuts. baking soda and salt in small bowl.bake at 350 F.let stand 2 minutes before removing. salt 1 tsp. sugars and vanilla in large bowl until creamy.mix ingredients for cake batter. . for 45 minutes or until golden. baking soda 1 tsp. .stir in M & M’s.bake for 9 – 11 minutes or until golden brown. .beat butter.oven 375 F.makes about 5 dozen cookies. cinnamon ½ tsp.24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp. . . cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts .add eggs one at a time. salt 1 cup butter. vanilla 2 eggs 2 cups or 12 oz.gradually beat in flour mixture.beat 1 egg white stiff and add ½ cup brown sugar. . . . . . . .combine flour. M & M pieces . softened ¾ cup sugar ¾ brown sugar 1 tsp. baking powder ¼ tsp. MERINGUE SPICE CAKE 2 cups flour 3 tsp.drop by tablespoons onto greased baking sheets. .
mix beaten eggs. butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. .spread 2/3rds of batter into 8 greased custard cups.cut in butter until mixture crumbly. sugar 1/8 tsp.add to dry ingredients. salt 2 tsp.bake at 350 F. .stir flour and sugar in bowl.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp. sugar . . for 25-30 minutes or until done. . baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp.set aside ½ cup of the mixture.place cups on baking sheet. ZUCCHINI MUFFINS 2 cups flour ¾ tsp.bake at 350 F. .sprinkle with reserved crumbs mixture.spoon cherry pie filling over batter. baking soda and nuts to remainder of mixture. . . baking powder 3 tbsp.mix all ingredients. grated lemon rind 1 can cherry pie filling . baking powder ½ tsp. . . . . .drop remaining batter by small spoonfuls over filling. . cinnamon 1 tbsp.add baking powder. mace 2 tbsp. yogurt and lemon rind in small bowl.
and orange rind. . vanilla 3 cups grated zucchini 1 tbsp. . orange juice.drop by tsp. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg . cinnamon 1 tsp. salt 1 tsp. .fry until golden brown. egg. milk. cinnamon 1 tbsp. baking powder 1 tsp. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp. .bake at 350 F. .combine flour. salt. baking powder 2 tsp.heat oil for frying. . spices.roll warm donuts in cinnamon and sugar mixture. baking soda ¼ tsp. molasses 4 cups flour 1 tsp.stir with fork until mixed. nutmeg or mace 1 tsp. sugar. for 1 hour. baking powder. . salt 1 tsp.drain on paper towels. pumpkin pie sauce ½ cup chopped nuts . . into hot oil.add oil.26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp.mix all ingredients. . .pour into two loaf pans.
. . . for 40-45 minutes or until set. ½ cup sugar. sugar and butter.bake at 300 F. for 10 minutes or until golden.pour vanilla mixture next. . .bake at 350 F.cool then chill before cutting. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp.melt chocolate chips.press onto bottom of an 8” square pan. baking powder . . . .drizzle remaining chocolate mixture over top.drizzle half of chocolate mixture over crumb crust.roll our and cut into shapes. sugar ¼ cup melted butter 1 pkg. vanilla 3 cups flour 1 ¼ tsp.draw a knife through batter to swirl.combine wafer crumbs. . . vanilla ½ cup semi-sweet chocolate chips . .(250 g) cream cheese. SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.mix together. flour 2 tsp.stir ½ cup of vanilla mixture into chocolate. flour and vanilla and smooth.blend cream cheese. . 3 tbsp.27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp. . evaporated milk. egg.
MAISIE’S SHOIRTBREAD COOKIES 1 lb.mix together. for 15-20 minutes.add milk. .add apple mixture. salt 4 cups flour . graham crumbs or a little corn starch to absorb apple juices. sugar and salt and cut in butter. . . APPLE SQUARES 3 ½ flour ¼ tsp. . .brush with egg whites and bake at 350 F. egg yolks and lemon rind. top with remaining rolled pastry.press into pan. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp. . salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp. until golden . butter 1 cup sugar 1 tsp.press into pan. for 15 to 20 minutes. cinnamon ¼ cup dry bread crumbs.mix flour. lemon rind .bake 350 F. . .bake at 350 F.mix together. .place ½ of rolled pastry on bottom of 13 x 9 pan.28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour .
PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. milk 3 cups pecan halves 1 6 oz. roll balls in icing and then into coconut.beat in eggs one at a time. salt 28 carmels 2 tbsp. milk 3 eggs 1 tsp. .cream Crisco and sugars together. baking soda. over carmel.cool. . add milk. . .29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp.place chocolate chips in bowl and microwave until melted.spread tsp. place 2” apart on ungreased baking sheet. . bag semi-sweet chocolate . . .chill one hour. cream of tartar 1 tsp. vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp. butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut .remove to cooling rack.bake 5-6 minutes until edges are slightly golden . cream of tartar and salt.drop by tsp.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters. .make thin icing.place three pecan halves around edge of carmel. add vanilla. on top of each cookie.mix and form into balls. .mix into creamed mixture.combine flour. . . . .for topping combine carmels and milk in microwave .
30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. .increase speed and slowly add sugar. . then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry. . .bake for 30 minutes. . coca powder . . semi sweet chocolate chips ½ cup creamy peanut butter .oven 250 F. .add vanilla and coffee mixture. . . instant coffee 4 egg whites ¼ tsp. for glass pan.in small bowl combine vanilla and coffee. .sprinkle crumbs evenly over butter.decrease speed and add coca powder.beat at medium speed for 2 minutes until frothy.drop unto baking sheets by spoonfuls or use pastry bag. etc… . . .melt butter in 13 x 9 pan.melt chocolate chips and peanut butter.spread over bars. . or 325 F. .top evenly with coconut then Eagle Brand. .oven 350 F.cool and then cut into bars MOCHA MERINGUES 2 tsp.in large bowl beat egg whites.mix thoroughly. vanilla 1 ¼ tsp.mix together and press into pan.beat egg white mixture until stiff peaks form (10 min) . cream of tartar 1 cup sugar 2 tbsp. .bake 25 minutes or until lightly browned. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg. . salt and cream of tartar.line baking sheets with parchment paper. .
PAVOLA 3 large egg whites 6 oz. 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.Peel off wax paper . sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth.bake at 300F. got 1 hour. .31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. vanilla ½ tsp. vinegar 1 tsp. spread on wax paper placed on baking sheet. sugar ½ tsp. corn flour meringue: egg whites and sugar. fold in remaining ingredients. .Cool. and build up sides. .
form into balls and press chopped nut into each. Drop by small spoonfuls onto wax paper-lined baking sheets. 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. NUT WALNUT KISSES 2 egg whites. Makes 4 dozen candlies. Stir in remaining ingredients.place on cookie sheet and bake at 250 F. for 15 minutes. Turn fudge onto cutting board. peel off paper and cut into squares. Stir until chips melt and mixture is smooth. . Stir in remaining ingredients. Stir until chips melt and mixture is smooth. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . Chill 2 to 3 hours or until firm. Microwave for 2 minutes. Chill 2 hours or until firm. Microwave for 2 minutes. ½ cup sugar. 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. beaten. .
Stir until melted. Store in chilled airtight container. beat cream cheese. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. bring to b oil over medium heat. butter 2 tbsp. Bake 40 minutes or until center is almost set. melted 1 Oreo pie crust (6 oz) preheat oven 325F. Refrigerate several hours or overnight. Roll into balls. (8 oz each) cream cheese ½ cup sugar ½ tsp. cool.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. sugar ¼ tsp. add eggs. Pour into crust. vanilla 2 eggs 4 squares semi-sweet baking chocolate. Remove from heat. mix until blended. Drop by tsp. Stir in melted chocolate. add vanilla and chocolate. Combine cream. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. sugar. . into desired coating. Chill mixture until firm enough to handle about 3 to 4 hours. toasted coconuts. Makes 2 dozen truffles. butter. CHOCOLATE LOVER’S CHEESECAKE 2 pkg.
apricots. . softened ¼ cup icing sugar 2 tbsp. grapes. peaches. cinnamon ¼ tsp. .Brush over fruit to glaze. . icing sugar Cream Crisco. Beat cream cheese. . Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. Preheat oven to 425 F.bake at 350 F. . strawberries. Bake crust 9 to 12 minutes or until golden. Makes 2 dozen. kiwi.mix all ingredients. icing sugar and lemon juice together until smooth.Whip cream until stiff and fold into cheese mixture.Prepare pudding according to package using only ¾ cup milk. Filling: 1 package lemon instant pudding (4 serving size). pears. Combine jam and lemon juice until smooth. Cool thoroughly. mandarin oranges. BRAN MUFFINS 2 ½ cups flour 1 tbsp. Beat in prepared pudding.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. Chill. ¾ cup milk 1 package cream cheese. etc…) . Prick well with fork and chill 30 minutes. . lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. Gradually blend in flour and icing sugar. baking soda ½ tsp. raspberries.Arrange fruit attractively over filling.pour into muffin tins. 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 . Spread evenly over baked crust.
Fills 2/3 cup syrup into each pastry shell. brown sugar and egg. slightly beaten 1 tsp. Bake at 425F for 12-15 minutes or just until set. Drop by tsp. vanilla ¼ tsp. onto greased baking sheet.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. salt 1 pkg. mix well. Don’t overbake. Semi-sweet chocolate chips Beat butter. Filling: combine all ingredients except raisins. 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. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Place into muffin tins. Put raisins into pastry shells. Stir in remaining ingredients. Bake at 350F for 10 minutes . Mix well.
Brush with butter. Spray 2 loaf pans and place dough inside. for 1 hour and 5 minutes or until center is almost set. butter. Mix well. then eggs. quick-rising yeast Stir: ¼ cup honey ½ cup hot water Add lukewarm water to make 1 2/3 cups total Pour into dry ingredients and mix until if forms a ball. Mix crumbs. Place dough in oven for ½ hour. Refrigerate 4 hours before or overnight. Bake at 325F. Bake at 325F. – 200F. HOWARD’S BREAD Oven: 150F. softened 1 cup sugar 3 tbsp. Shape into 2 loaves. 1 cup sugar. Chocolate curls. Pour over crust. Let set for 10 minutes before serving. melted 5 pkgs. (8 oz) each cream cheese. Press firmly onto bottom of 9 inch springform pan. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. for 10 minutes.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. Add water if necessary. Beat: cream cheese. Add sour cream. sugar 3 tbsp. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. Loosen cake from rim of pan. flour and vanilla. sugar and melted butter. . Spray bread and bowl with Pam. Take out and knead. flour 1 tbsp. cool before removing rim. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes.
12. If you have chocolate leftover. Stir And spoon out in small mounds. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. Garnish: fresh strawberries and toasted sliced almonds. Fold in whipped cream. Dip each ball in warm chocolate. Form chilled coconut mixture into small balls. CHOCOLATE COCONUT BALLS 2 cups icing sugar 2 cups flaked coconut ¼ cup soft butter ¼ cup evaporated milk 2 squares unsweetened chocolate 4 squares semisweet chocolate 1 square inch piece of paraffin wax Combine sugar. Chill 4 hours or until set. whipped. 1 pkg. ending with pudding mixture. Refrigerate. combine Eagle Brand and water. Serves 10 . Melt squares of chocolate and wax in double boiler. Garnish with more strawberries and almonds. Top with half of the cake cubes. Add pudding mix. coconut and butter in bowl. drop fresh nuts into it. Chill until set. sliced. Cover cookie sheet with wax paper. 1 pkg. In a large mixer bowl. ½ cup strawberry jam. (4 serving size) instant vanilla pudding mix 2 cups whipping cream.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. Stir in evaporated milk. cubed 4 cups fresh strawberries. half the jam and half the remaining pudding mixture. pound cake. beat well. Retrieve with fork and place on cookie sheet. cover with plastic and chill 1 hour. Repeat layering. half of the strawberries. .
In another bowl combine: milk. eggs.Preheat oven 400F. FESTIVE BUTTER TARTS Crisco pastry dough. sugars. . Sprinkle raisin over the bottom of each tart. Combine eggs. 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. butter and salt. Stir in chocolate chips. Vanilla 1 package (12 oz) chocolate chips . baking powder ½ tsp. Remove from tins. .38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. baking powder and salt. Makes 12 tarts. Cool 10 minutes. corn syrup. brown sugar. .Make a well in center of dry ingredients: add milk mixture and stir to Combine. Bake at 375F for 20-25 minutes or until set.Spoon into greased muffin cups. bake for 15-20 minutes or until knife comes out clean. .butter and vanilla until blended.Combine in large bowl: flour. Cool before removing from tins. . Pour liquid mixture into each muffin tin. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp.
VARIATIONS: Pineapple Chiffon . . 6 egg yolks .¼ cup maraschino cherry juice .Also use all white sugar. maple.Use vanilla flavouring.1 tsp. vanilla .2 tbsp.Also use all white sugar.Use above ingredients except omit the nuts. .Add: 1 tsp.Use above ingredients except omit the nuts . nutmeg .39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . baking powder .pour into two ungreased angel food tins.Add 2 tsp.Use above ingredients except omit the nuts. butterscotch or vanilla flavouring ¾ cup cold water or more. Chocolate Chip Chiffon . . orange juice . molasses .½ cup finely chopped maraschino cherries. 2 tsp. .(½ cup crushed pineapple).Add semi-sweet chocolate chips.1 tsp.Use above ingredients except omit the nuts . salt . . . cloves . Lemon Chiffon .Add 1 tsp.Substitute one can of pineapple with juice instead of water. cream of tartar.mix above ingredients until fluffy. then add 1 ¾ cup brown sugar cup finely chopped walnuts.fold both mixtures together gently.bake at 325F.Use lemon flavouring. 40-45 minutes. 3 tsp.beat 8 egg whites with ½ tsp. lemon juice.½ tsp. . . .Use above ingredients except omit the nuts. 1 tsp. lemon rind.Use all white sugar Cherry Chiffon . cinnamon . orange rind . ½ cup oil .½ tsp. Spice Chiffon . .2 tsp.
Then 325F. Roll in sugar. onto greased cookie sheet. Plus 2 cups of flour on reserve. melted Add to yeast mixture. sugar 1 ¼ cup warm water . May freeze cream puffs. Start with 8 cups of flour and add remaining reserve flour as needed. for 15-20 minutes. Split in half when cooled and fill with whipped cream (sweetened). Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Drop dough by tsp. Deep fryer. . Mix well. 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. Mix together using plastic spoon. Turn onto floured surface and roll out ½ at a time. Makes 40 to 50 doughnuts depending on size. Cut with bottom of glass. Secret: must be beaten for a long time. Take off heat. Add 4th egg if it is not smooth. Let rise 2 hours.let rise in a small bowl for 10 minutes.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Add 3 unbeaten eggs (one at a time) using hand mixer. Bake at 425F. covered in warm place. for 20 minutes. Let rise covered ½ hour. yeast 3 tsp. Add liquids to flour. Place 8 cups of flour in large bowl.
Chop remaining pecans. stirring after each minute. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. place 2 cups pecans in food processor. Pour over pie. chocolate. Refrigerate at least 2 hours. Kraft carmels 2/3 cups whipping cream. Cool completely. . finely grind.pour into pie crust. . sprinkle over pie. . divided 1 pkg. divided ¼ cups sugar ¼ cups butter 1 pkg. In saucepan – cook and stir over low heat. Mix with granulated sugar and butter.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. icing sugar and vanilla. vanilla preheat oven 350F. Bake 12 minutes or until lightly browned. Press into 9 inch pie plate. semi-sweet chocolate ¼ cup icing sugar ½ tsp. gently spread to cover top of pie. remaining whipping cream.
sugar and salt in saucepan. butter 1 tsp. Beat egg yolks slightly and add part of hot mixture. Bake at 325F for I hour and 15 minutes or until set. vanilla ¼ tsp. Cover pie crust edges with aluminum foil if necessary. Gradually add milk and stir until smooth. Cook over medium heat until mixture is thick. Remove from heat. . Fit into 9 inch pie plate.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. Pour filling into pie crusts. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. Cool completely before serving. Cool. Blend and return to saucepan. Stir together butter. corn syrup. Stir well. 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. Mix. Pour mixture into baked pie crust. stir in butter and vanilla. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. Cook until mixture bubbles. eggs. Remove from heat. coconut and chocolate chips. vanilla and salt in large bowl. sugar. Place 2-3 sliced bananas on bottom of baked pie crust. vanilla 2-3 bananas mix flour. Decorate with additional sliced bananas (dipped in lemon juice).
cover pudding and chill 6 hours. salt 3 tbsp. . sliced Pudding: . Remove from heat. . egg yolks.Combine sugar and salt. cubed 4 large ripe bananas. vanilla extract 1 lb.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp.Spread meringue over pudding. Repeat layers. vanilla extract . butter 2 tsp. salt 4 egg whites ¼ tsp. .Bake at 375F.layer half of pound cake cubes.Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. and half of pudding mixture in 3 quart round baking dish. cornstarch and salt In saucepan over medium-low heat. pound cake.Beat egg whites and vanilla at high speed until foamy. . .stir in butter and vanilla. . for 15 minutes or until golden brown. sugar.Whisk together half-and-half. . Meringue: ¼ cup sugar ¼ tsp. . half of bananas. Cook and whisk constantly until Thickened (13-15 minutes).
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