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