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