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