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