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