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CARROT CAKE

- 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.

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

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

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

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

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

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

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

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

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

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

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

baking powder. baking powder 1 ½ tsp baking soda ¼ tsp.add liquid ingredients to dry ingredients. .spoon into large muffins tins. . . . oats. . POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk .use poppy seed and milk mixture instead. salt 1/3 cup plus ½ of a 1/3 oil 3 mashed bananas 1/3 cup plus ½ of a 1/3 brown sugar 2 eggs ¾ cup sour milk ( use drops of vinegar in milk) 3 tbsp.add raisins and nuts. . .combine flour. brown sugar and eggs. soda and salt. . for 20 minutes or until golden. bran. .let stand a while.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp.stir until moistened.proceed with cake mix. . .bake at 375 F. .mix oil. . .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.bake as directed.ice as desired. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . milk and molasses.stir in mashed bananas.

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

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

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

. . . mix well. etc…) 2 tbsp.cut into bars. . . GRANOLA BARS 3 cups rolled oats 1 cup any chopped nuts 1 cup raisins or chopped dried fruit 1 cup sunflower seeds 1 cup semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk ½ cup melted butter .20 BERRIED TREASURE 4 cups berries (strawberries. raspberries.Serves 4. sugar 1 cup flour ½ tsp. in a bowl mix the remaining ingredients together to form a pudding. . . . . .cool slightly.line 15 x 10 inch pan with foil.oven 325 F.bake 25 to 30 minutes or until golden brown.pour the pudding mixture over the berries. remove from pan and peel off foil.in large bowl combine all ingredients. baking powder 1 egg 1 cup milk .meanwhile. grease. cover and simmer for 15 to 20 minutes over low heat. makes 36 bars. blueberries. salt 2 tsp.bring the berries and sugar to a boil over medium heat in a large saucepan.press evenly into prepared pan.

.spread batter in greased 9 x 13” pan. 2 tsp. . . vanilla until light and fluffy. vanilla 2 cups flour 1 tsp. . salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar.combine flour. cinnamon 3 tbsp. . butter whipped cream .bake at 350 F. . baking powder. . . baking powder 1 tsp.add eggs. soda and salt. for 35 – 40 minutes. . JELL-O JIGGLERS .pour into pan.in a medium bowl cream butter and sugar. baking soda ¼ tsp.cut into desired shapes.21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp.add dry ingredients alternately with sour cream to creamed mixture.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. .combine topping ingredients and sprinkle evenly over batter.fold in apple. .chill 3 hours.

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

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

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

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

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

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

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

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

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

. vinegar 1 tsp.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. vanilla ½ tsp. and build up sides. corn flour meringue: egg whites and sugar. . fold in remaining ingredients. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth. PAVOLA 3 large egg whites 6 oz. sugar ½ tsp. spread on wax paper placed on baking sheet.bake at 300F. 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 . . got 1 hour.Cool.

NUT WALNUT KISSES 2 egg whites. Drop by small spoonfuls onto wax paper-lined baking sheets. Chill 2 hours or until firm. ½ cup sugar. Microwave for 2 minutes. Stir until chips melt and mixture is smooth. Microwave for 2 minutes. beaten. 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.place on cookie sheet and bake at 250 F. Spread evenly in wax paper lined 8 inch square pan. for 15 minutes. Turn fudge onto cutting board.form into balls and press chopped nut into each. Chill 2 to 3 hours or until firm. Stir until chips melt and mixture is smooth. . . Makes 4 dozen candlies. peel off paper and cut into squares. Stir in remaining ingredients. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs .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 in melted chocolate. Remove from heat.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. . butter 2 tbsp. butter. sugar. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. vanilla 2 eggs 4 squares semi-sweet baking chocolate. beat cream cheese. Stir until melted. Store in chilled airtight container. cool. into desired coating. add vanilla and chocolate. melted 1 Oreo pie crust (6 oz) preheat oven 325F. Refrigerate several hours or overnight. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. toasted coconuts. Makes 2 dozen truffles. bring to b oil over medium heat. Pour into crust. Drop by tsp. Combine cream. sugar ¼ tsp. mix until blended. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. Roll into balls. Bake 40 minutes or until center is almost set. (8 oz each) cream cheese ½ cup sugar ½ tsp. add eggs. Chill mixture until firm enough to handle about 3 to 4 hours.

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

Put raisins into pastry shells. 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. Semi-sweet chocolate chips Beat butter. brown sugar and egg. Bake at 425F for 12-15 minutes or just until set. mix well. Filling: combine all ingredients except raisins. vanilla ¼ tsp. Mix well. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Bake at 350F for 10 minutes .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. Fills 2/3 cup syrup into each pastry shell. Place into muffin tins. Stir in remaining ingredients. onto greased baking sheet. salt 1 pkg. slightly beaten 1 tsp. Don’t overbake. Drop by tsp.

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

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

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

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

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

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

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

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

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