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