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