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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.
baking powder. .fold in egg whites. 2 cups milk. melted butter 1 cup flour 2 tsp. baking soda .fold in egg white. flour.serve with favourite toppings. milk. baking powder. LIGHT AND CRISP WAFFLES 2 egg yolks.mix above ingredients.cook in waffle iron.1 egg white stiffly beaten . . .5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp.may also freeze cooled waffles. 1/3 cup oil. 2 egg whites. 2 cups all purpose flour. baking powder ½ tsp. in large bowl. salt. 1 tbsp. . salt ¼ tsp. salt and oil. stiffly beaten . . .mix egg yolks. ½ tsp. sugar 1 tsp.
mix in 1 cup ground nuts. . . .) 1 egg yolk 2 ½ cups Monarch Cake Flour . melted butter. . . vanilla. use lots of flour. butter 1 large cream cheese ( 8oz. jar peanut butter ½ lb. .melt chocolate and ½ slab wax slowly.3 beaten egg whites. chopped dates.form into ball and refrigerate. CREAM CHEESE KIFLES ½ lb. chopped walnuts.6 CHOCOLATE FINGERS 1 lb.mix the above ingredients with hands and mold into “fingers”. . 1 lb. . ½ slab wax. .take ½ of dough and roll out.mix all together at slow speed.refrigerate. 1 tsp. 2 cups icing sugar. 4 tsp.¾ cups sugar (beat until stiff). . Nut Mixture: . cut into squares and fill with prune jam or nut mixture.bake in 325 oven. 1 package semisweet chocolate.dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. .
. salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts .sprinkle with nuts.pour half of above into bundt pan.bake in 350 oven for 1 hour. SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. .bake at 350 until golden. cinnamon ¾ tsp. brown sugar. . NUT MIXTURE: . . vanilla . baking soda 1 tsp. . .sprinkle with nut mixture and add rest of batter.2 tbsps.½ tsp. .mix above ingredients. (may double nut mixture if desired). cinnamon. . baking powder 1 ½ tsp. baking powder 1 tsp.pour in cake pan.¼ cup chopped nuts.7 BANANA CAKE 2 ½ cups flour 2 tsp.
almond or vanilla flavouring.oven 350 F. . 2 ½ cups flour.mix and brush on cookies. Glaze: . 1 egg yolk. cinnamon 1 tsp. . cheese and sugar. 1 tsp. vanilla.cream shortening. .gradually blend in flour. 1 tsp.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. salt and cinnamon.oven 325 F. lemon rind. grated lemon rind.top with desired sprinkles. 1 cup sugar. ¼ tsp.350 F. . cinnamon .beat in egg yolk.roll into balls. . .icing sugar. . . cloves . ½ tsp. vanilla.mix above ingredients together..8 SNOW FLAKES 1 cup shortening. 13 ounces cream cheese. salt. baking soda 1 tsp. and egg whites or milk. .
.wrap in plastic. flour.cool and frost brownies. sugar.use wooden spoon for dents. vanilla until smooth. MARBLE BROWNIES 1 package brownie mix 3 oz.drizzle with melted chocolate and oil mixture. .pour half of brownie batter into greased pan.spoon remaining brownie batter in spots over the top. . . . . egg yolk. chill 15 minutes. . for 40 minutes.roll into 1 inch balls. .beat together. oil. .9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. dip in egg whites. . caramel into cookies dents. . . . add chocolate. flour ¾ tsp.pour ½ tsp.pour all the cream cheese mixture over the brownie layer.bake at 350 F. .meanwhile melt caramels with milk. . . vanilla 1 cup flour 12 caramels 2 tbsp. cream cheese 5 tbsp. vanilla. then roll in pecans.mix cake like brownie as directed.soften cream cheese and butter. . .cream butter.oven 350F. . vanilla 1 tub frosting or your own favorite frosting. milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp.swirl the two mixtures together with a knife. add sugar. butter 1/3 cup sugar 2 eggs 2 tbsp. eggs. flour.bake 10 to 12 minutes.
use favorite apple filling recipe. .mix all ingredients. APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp.add ½ cup of raisins if desired. allspice 1 tsp.10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp.let rest a few minutes. . salt . . sour cream 3 egg yolks .mix ingredients together. . cinnamon ½ tsp.bake at 325 F. baking soda ¼ tsp. sugar lemon rind if desired . .fold into above mixture. Mix: 3 rounded tbsp. .add to previous ingredients and mix together. .peel and slice 5 tart apples. in 9 x 13 pan for 1 hour.divide into two loaves. .
. UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp.press with hot waffle iron. . .11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp.mix flour and sugar in larger bowl. anise 2 cups flour .add unbeaten egg and anise. .slowly add cream cheese mixture.rub in butter until fine in texture.form into walnut size balls.pour mixture into cracker crust.top with cherry pie filling if desired. .knead dough until smooth. . cinnamon 2 tsp. vanilla 2 cartons Rich Whip .prepare graham cracker crust. .refrigerate or freeze. except Rich Whip. . . . . . lemon juice ½ tsp.cream all together.beat Rich Whip until stiff.
cinnamon.mix flour. ground nutmeg ½ tsp. cinnamon ½ tsp.bake at 305 F.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp. . baking soda ½ tsp.place balls 2 inches apart on ungreased cookie sheet. salt and cloves. baking soda 1 tsp. .add brown sugar.shape dough into 1 ½ inch balls and roll in granulated sugar. . .oven 350 F. for 50-60 minutes. . ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) . . ginger. salt ½ tsp. vanilla 2 ½ cups flour 1 ½ tsp.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. . baking powder ½ tsp.in large bowl beat butter or shortening until creamy.stir flour mixture into butter mixture. ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp. allspice finely grated lemon peel . makes 3 dozen. salt ¼ tsp. egg and molasses until blended. baking soda. . ground ginger 1 tsp. . cinnamon ½ tsp.mix all ingredients and pour batter into two angel food cake tins.
egg yolks. sugar. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. . . cinnamon 2 cups cooked rice ¼ cup raisins . ginger 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. (6 servings) . for 1 hour.bake at 350 F. cinnamon ¼ tsp. orange extract ¼ tsp.in 1 quart microwave-safe bowl. .mix ingredients.pour into two loaf pans. . cornstarch and cinnamon. whisk together milk. .remove from microwave and stir in rice and raisins. soda 2 tsp.place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened.let stand 5 minutes before serving. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. cornstarch 1/8 tsp. lemon peel ½ tsp.
spread in large cookie tray.D.sprinkle with ground walnuts (optional).cream ingredients and add a few drops of milk. . melted 3 pkgs ( 250 g. . .combine almonds. for 45-50 minutes.beat cream cheese until fluffy. swirl through to marble. crumbs and butter. .pour mixture into pan. .Drop spoonfuls of pie filling over batter. . press onto bottom of 9” springform pan. * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. cocoa powder .serve with reserved pie filling and garnish as desired.14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. .spread with icing. .mix all ingredients. . Beat in eggs. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. gradually add Eagle Brand. each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E.bake 300 for 30 minutes or until slightly golden.serves 10 -12.bake at 325 F.cool and refrigerate overnight for best results. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . . . vanilla or maple 5 cups all purpose flour . * .
. . baking soda 1 tsp. .drop by spoonfuls on cookie sheet. then coconut and nuts.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.pour Eagle Brand Milk over crumbs.melt butter in 13” x 9” dish .press down firmly. . . . . .oven 350 F.cool well before cutting. vanilla 1 ½ cup flour 1 tsp.bake approximately 10 minutes or until golden. cinnamon ¼ tsp.Bake 25 to 30 minutes until lightly browned.sprinkle with chocolate chips. nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional . . for glass dish. .sprinkle graham crumbs over butter and mix together and press into pan. QUAKER’S BEST OATMEAL COOKIES 1 ¼ cups butter ¾ cup brown sugar ½ cup sugar 1 egg 1 tsp. or 235 F.makes 24 bars.mix above ingredients.
fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk.use poppy seed and milk mixture instead. for 20 minutes or until golden. . soda and salt.add raisins and nuts. . brown sugar and eggs. . bran. .spoon into large muffins tins. baking powder. .add liquid ingredients to dry ingredients.mix oil. .stir until moistened. POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk .combine flour.proceed with cake mix.do not use liquids in cake mix. . . . baking powder 1 ½ tsp baking soda ¼ tsp. .bake as directed.let stand a while. . . 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.ice as desired. .bake at 375 F.stir in mashed bananas.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp. . oats. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . milk and molasses.
whipped stiff 1 square semi-sweet chocolate grated icing sugar . at least 3 hours.serve warm.17 POPPY SEED NOODLES .cover frying pan with oil.beat 2 egg whites until foamy. . . . .add icing sugar and beat until stiff.stir in 2 cups of poppy seed and 1/3 cup sugar. . . CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp.decorate with grated chocolate and icing sugar. your favourite liqueur 3 tbsp.fold whipped cream into egg whites.chill until set. .pour into plastic wrap lined 4 cup bowl.carefully fold chocolate mixture into egg white mixture. shiny peaks form. icing sugar 1 cup whipping cream. .simmer. .add ½ cup milk and ½ tsp.remove plastic wrap. 1 whole egg and 2 egg yolks.unmould onto serving plate. . . mix well. .combine 7 squares chocolate.add cooked noodles.blend in liquor. . . . . vanilla.
blend with spoon and spread over chilled mixture.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . baking powder 1 cup brown sugar 1 cup butter .mix ingredients. .in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp.cool in refrigerator. . butter .spread over 1st mixture and chill.bake at 325-350 F.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp. NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . until brown. vanilla pudding powder . .store in refrigerator. . . milk 2 cups icing sugar 2 tbsp. .heat on very low until mixture thickens. . .place half in buttered dish.place remaining crumble mixture on top.fill with apple. . Cream: ¼ cup butter 3 tbsp. cherry or blueberry filling.mix and press into 9” pan.
sift flour. . . Cool before removing.oven at 325 F. vanilla 2 cups fresh or frozen blueberries . . . maple flavouring 1 tsp. ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp.line pan with wax paper. BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. then whip egg whites with cream of tartar – fold with mixture. salt and baking powder.separate eggs. .pour in lined pan and bake for 10 minutes. rum 1 cup sugar 1/3 cup water ¼ tsp. baking powder 1 cup butter ½ tsp.mix egg yolks. flavourings and sugar into sifted mixture and water (as needed). baking powder ¼ tsp. . .spoon batter into 12 large muffin cups (lined or greased). ..sprinkle each with the reserved cinnamon/crumb mixture. salt 1 tsp. .stir until moistened add blueberries gently. . cream of tartar .bake 30 – 35 minutes at 350 F. .combine milk with eggs and vanilla and add to flour mixture .remove ¾ cup of this mixture to a small bowl.combine flour with sugar and baking powder in bowl.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.stir in cinnamon. reserve. .fold walnuts into mixture.
.in large bowl combine all ingredients. . blueberries.cut into bars.Serves 4.meanwhile. sugar 1 cup flour ½ tsp. grease.20 BERRIED TREASURE 4 cups berries (strawberries. .oven 325 F. remove from pan and peel off 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 . etc…) 2 tbsp. mix well.bake 25 to 30 minutes or until golden brown.press evenly into prepared pan.pour the pudding mixture over the berries. . cover and simmer for 15 to 20 minutes over low heat.line 15 x 10 inch pan with foil. . . raspberries. .bring the berries and sugar to a boil over medium heat in a large saucepan. in a bowl mix the remaining ingredients together to form a pudding. . . baking powder 1 egg 1 cup milk .cool slightly. salt 2 tsp. . makes 36 bars.
pour into pan. baking powder.cut into desired shapes. . . soda and salt.add dry ingredients alternately with sour cream to creamed mixture. .combine flour.21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp. . JELL-O JIGGLERS . .add eggs.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. . . butter whipped cream .chill 3 hours. .spread batter in greased 9 x 13” pan. cinnamon 3 tbsp. baking soda ¼ tsp. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar.fold in apple.combine topping ingredients and sprinkle evenly over batter. . vanilla until light and fluffy. . vanilla 2 cups flour 1 tsp.in a medium bowl cream butter and sugar. .bake at 350 F. for 35 – 40 minutes. baking powder 1 tsp. 2 tsp.
bake according to desired pie selections.cut in Crisco using pastry blender until pea-size chunks.mix flour and salt in medium bowl.22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp.divide dough as required.for baked pie shell recipes heat oven to 425 F. . BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F. for 15 – 20 minutes. . cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp.bake at 425 F. for remainder. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp.flip into pie plate.toss lightly with fork until dough will form ball. salt 1 cup Crisco shortening 7 to 8 tbsp.fold edge under and flute edges. . . one tablespoon at a time.for unbaked pie shell recipes follow directions on selected recipe. .spoon flour into measuring cup and level. . . for 10 minutes. . . . . for remainder.flour dough lightly and roll into circle between two sheets of wax paper. . Pumpkin Pies: bake at 400 F. . for 10 to 15 minutes or until lightly browned.prick bottom and sides with fork to prevent shrinking. then reduce to 325 F. . cold water . then at 350 F.sprinkle with water. cold water Double Crust: 2 cups all-purpose flour 1 tsp. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.
spread evenly. Remove ½ of the batter to another bowl. vanilla 2 cups rolled oats .melt chocolate with butter and oil over hot water stirring until smooth.mix ingredients and press into pan. Bang rack several times to smooth glaze. Stir in melted white chocolate and liquor into this portion. Let cool completely before removing sides. and bake 30 . . cream cheese) ¾ cup sugar 3 eggs 1 tsp. Spoon white batter carefully over top. Pour glaze over entire cake. Add vanilla. Using back of spoon draw lines along surface of glaze. Bake at 425 F. . for 10 minutes.combine crumbs and butter. one at a time. glaze: crust: filling: glaze: . Place cake on rack over waxed paper. Remove from oven and run knife around sides. vegetable oil . until golden. spread evenly. .bake at 350 F. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp.blend cream cheese and sugar. If desired garnish with chocolate curls. Add eggs. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. melted butter 3 packages (@ 8 oz. Pour dark batter into crumb-lined pan. vanilla 3 squares white chocolate melted 2 tbsp. To remaining batter.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp.35 minutes longer or until center of cake is just barely firm. reduce heat to 250 F. blend in melted semi-sweet chocolate. Bake at 350 F. for 10 minutes. mixing well after each addition. press firmly onto bottom of 9” springform pan.
. . 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 .combine flour. for 45 minutes or until golden.let stand 2 minutes before removing. MERINGUE SPICE CAKE 2 cups flour 3 tsp.bake at 350 F. softened ¾ cup sugar ¾ brown sugar 1 tsp. salt 1 cup butter. baking soda 1 tsp. . .beat 1 egg white stiff and add ½ cup brown sugar. vanilla 2 eggs 2 cups or 12 oz. . baking powder ¼ tsp. .add eggs one at a time.drop by tablespoons onto greased baking sheets. . M & M pieces .spread on cake batter and sprinkle with chopped nuts. . .makes about 5 dozen cookies. . cinnamon ½ tsp. sugars and vanilla in large bowl until creamy. salt 1 tsp.bake for 9 – 11 minutes or until golden brown.oven 375 F. .stir in M & M’s.24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp.beat butter. . .mix ingredients for cake batter.gradually beat in flour mixture.
spread 2/3rds of batter into 8 greased custard cups. baking soda and nuts to remainder of mixture.set aside ½ cup of the mixture.bake at 350 F. . cinnamon 1 tbsp. baking powder ½ tsp. .place cups on baking sheet.add to dry ingredients.stir flour and sugar in bowl.bake at 350 F. . sugar 1/8 tsp. . . sugar . . butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. ZUCCHINI MUFFINS 2 cups flour ¾ tsp.add baking powder.cut in butter until mixture crumbly.sprinkle with reserved crumbs mixture. .25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp. for 25-30 minutes or until done. mace 2 tbsp. . .drop remaining batter by small spoonfuls over filling.mix beaten eggs. baking powder 3 tbsp. . .mix all ingredients. baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp.spoon cherry pie filling over batter. . grated lemon rind 1 can cherry pie filling . salt 2 tsp. yogurt and lemon rind in small bowl. .
stir with fork until mixed. cinnamon 1 tbsp.combine flour. . egg.mix all ingredients. salt. milk. . into hot oil.drop by tsp. baking powder 1 tsp. orange juice. baking powder. pumpkin pie sauce ½ cup chopped nuts .26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. nutmeg or mace 1 tsp.heat oil for frying. . salt 1 tsp. . . spices.drain on paper towels. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp. . . grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg .add oil. . . . molasses 4 cups flour 1 tsp. sugar.roll warm donuts in cinnamon and sugar mixture. for 1 hour.bake at 350 F.fry until golden brown. and orange rind. vanilla 3 cups grated zucchini 1 tbsp. baking soda ¼ tsp. baking powder 2 tsp.pour into two loaf pans. cinnamon 1 tsp. salt 1 tsp.
drizzle remaining chocolate mixture over top. baking powder .bake at 300 F. sugar and butter. . .melt chocolate chips. flour and vanilla and smooth. ½ cup sugar. .27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp.bake at 350 F.mix together. for 40-45 minutes or until set. . 3 tbsp. .cool then chill before cutting. for 10 minutes or until golden. . . softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp. .pour vanilla mixture next. flour 2 tsp.draw a knife through batter to swirl. .drizzle half of chocolate mixture over crumb crust. SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.blend cream cheese.combine wafer crumbs.press onto bottom of an 8” square pan. . vanilla 3 cups flour 1 ¼ tsp. evaporated milk. egg.(250 g) cream cheese. sugar ¼ cup melted butter 1 pkg.roll our and cut into shapes. . .stir ½ cup of vanilla mixture into chocolate. . vanilla ½ cup semi-sweet chocolate chips .
mix flour. sugar and salt and cut in butter.bake 350 F. . for 15 to 20 minutes. graham crumbs or a little corn starch to absorb apple juices. top with remaining rolled pastry. .place ½ of rolled pastry on bottom of 13 x 9 pan. until golden . . egg yolks and lemon rind. cinnamon ¼ cup dry bread crumbs. lemon rind . MAISIE’S SHOIRTBREAD COOKIES 1 lb. .press into pan. salt 4 cups flour .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. .press into pan.mix together.add apple mixture.brush with egg whites and bake at 350 F. . .add milk. . for 15-20 minutes.mix together.bake at 350 F. . 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.
. salt 28 carmels 2 tbsp. . add vanilla. .beat in eggs one at a time.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters.make thin icing. . .29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp. .mix and form into balls. bag semi-sweet chocolate . cream of tartar 1 tsp.mix into creamed mixture. roll balls in icing and then into coconut. .spread tsp. cream of tartar and salt. . . butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut .place chocolate chips in bowl and microwave until melted. milk 3 cups pecan halves 1 6 oz.chill one hour.combine flour.bake 5-6 minutes until edges are slightly golden .cool.cream Crisco and sugars together. . place 2” apart on ungreased baking sheet. baking soda.remove to cooling rack.drop by tsp. .place three pecan halves around edge of carmel. over carmel. . vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp.for topping combine carmels and milk in microwave . milk 3 eggs 1 tsp. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. . on top of each cookie. add milk.
flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg. . .decrease speed and add coca powder. . . semi sweet chocolate chips ½ cup creamy peanut butter . .melt butter in 13 x 9 pan.beat at medium speed for 2 minutes until frothy.in small bowl combine vanilla and coffee.sprinkle crumbs evenly over butter.beat egg white mixture until stiff peaks form (10 min) . etc… .add vanilla and coffee mixture. .melt chocolate chips and peanut butter. .bake 25 minutes or until lightly browned. .drop unto baking sheets by spoonfuls or use pastry bag.oven 250 F. instant coffee 4 egg whites ¼ tsp. vanilla 1 ¼ tsp. . then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry.oven 350 F. . . cream of tartar 1 cup sugar 2 tbsp.bake for 30 minutes.mix together and press into pan. . . . . salt and cream of tartar. .line baking sheets with parchment paper.mix thoroughly.in large bowl beat egg whites.increase speed and slowly add sugar.cool and then cut into bars MOCHA MERINGUES 2 tsp.top evenly with coconut then Eagle Brand. or 325 F. .spread over bars. . coca powder .30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. for glass pan.
corn flour meringue: egg whites and sugar. fold in remaining ingredients. and build up sides. vanilla ½ tsp. PAVOLA 3 large egg whites 6 oz. 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. . sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth. spread on wax paper placed on baking sheet. sugar ½ tsp.Peel off wax paper . got 1 hour.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. vinegar 1 tsp.Cool. . .
Stir until chips melt and mixture is smooth.place on cookie sheet and bake at 250 F. Turn fudge onto cutting board. Spread evenly in wax paper lined 8 inch square pan. Stir in remaining ingredients. Drop by small spoonfuls onto wax paper-lined baking sheets. Stir in remaining ingredients. Microwave for 2 minutes. beaten. peel off paper and cut into squares. for 15 minutes. . Microwave for 2 minutes. 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. . Chill 2 hours or until firm.form into balls and press chopped nut into each. NUT WALNUT KISSES 2 egg whites. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . Chill 2 to 3 hours or until firm. 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. Stir until chips melt and mixture is smooth. ½ cup sugar.
sugar and vanilla in large bowl with electric mixer on medium speed until well blended. sugar ¼ tsp. Combine cream. Drop by tsp. CHOCOLATE LOVER’S CHEESECAKE 2 pkg.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. add vanilla and chocolate. into desired coating. melted 1 Oreo pie crust (6 oz) preheat oven 325F. (8 oz each) cream cheese ½ cup sugar ½ tsp. Remove from heat. add eggs. mix until blended. Roll into balls. Chill mixture until firm enough to handle about 3 to 4 hours. butter. Stir in melted chocolate. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. cool. Bake 40 minutes or until center is almost set. Refrigerate several hours or overnight. sugar. beat cream cheese. Stir until melted. Pour into crust. vanilla 2 eggs 4 squares semi-sweet baking chocolate. bring to b oil over medium heat. toasted coconuts. butter 2 tbsp. Makes 2 dozen truffles. Store in chilled airtight container. .
. Spread evenly over baked crust. raspberries. strawberries. mandarin oranges. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. kiwi. grapes. Chill. . baking soda ½ tsp. Cool thoroughly. ¾ cup milk 1 package cream cheese. Combine jam and lemon juice until smooth. . . 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 . Bake crust 9 to 12 minutes or until golden. Beat cream cheese.pour into muffin tins. Makes 2 dozen. Filling: 1 package lemon instant pudding (4 serving size). softened ¼ cup icing sugar 2 tbsp. Preheat oven to 425 F.Prepare pudding according to package using only ¾ cup milk. cinnamon ¼ tsp. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. Beat in prepared pudding.bake at 350 F. icing sugar and lemon juice together until smooth.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp.Whip cream until stiff and fold into cheese mixture. pears. icing sugar Cream Crisco. BRAN MUFFINS 2 ½ cups flour 1 tbsp. . . Gradually blend in flour and icing sugar.Arrange fruit attractively over filling. apricots. Prick well with fork and chill 30 minutes. peaches.Brush over fruit to glaze. etc…) .mix all ingredients.
Mix well. mix well. onto greased baking sheet. 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. slightly beaten 1 tsp. Don’t overbake. Put raisins into pastry shells. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Semi-sweet chocolate chips Beat butter. salt 1 pkg. Bake at 425F for 12-15 minutes or just until set. Filling: combine all ingredients except raisins. Bake at 350F for 10 minutes . Stir in remaining ingredients. Drop by tsp. brown sugar and egg.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. Fills 2/3 cup syrup into each pastry shell. vanilla ¼ tsp. Place into muffin tins.
Mix well. Chocolate curls. Shape into 2 loaves. Spray 2 loaf pans and place dough inside. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. (8 oz) each cream cheese. Place dough in oven for ½ hour. Spray bread and bowl with Pam. – 200F. Take out and knead. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. Add water if necessary. Pour over crust. flour and vanilla. then eggs. Loosen cake from rim of pan. Refrigerate 4 hours before or overnight. cool before removing rim. Let set for 10 minutes before serving. sugar 3 tbsp. 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. for 10 minutes. softened 1 cup sugar 3 tbsp. Add sour cream. Brush with butter. sugar and melted butter. Mix crumbs. flour 1 tbsp. . Press firmly onto bottom of 9 inch springform pan. butter. Bake at 325F. HOWARD’S BREAD Oven: 150F. Bake at 325F. melted 5 pkgs. for 1 hour and 5 minutes or until center is almost set. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. Beat: cream cheese. 1 cup sugar.
Chill until set. 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. Chill 4 hours or until set. Top with half of the cake cubes. Garnish with more strawberries and almonds. half the jam and half the remaining pudding mixture. Melt squares of chocolate and wax in double boiler. 1 pkg. coconut and butter in bowl. Add pudding mix. Repeat layering. Serves 10 . Stir And spoon out in small mounds. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. Stir in evaporated milk. combine Eagle Brand and water. Refrigerate. . half of the strawberries. 1 pkg. beat well. ending with pudding mixture. Form chilled coconut mixture into small balls. drop fresh nuts into it. cubed 4 cups fresh strawberries. cover with plastic and chill 1 hour. Fold in whipped cream. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. whipped.12.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. Garnish: fresh strawberries and toasted sliced almonds. Cover cookie sheet with wax paper. Retrieve with fork and place on cookie sheet. pound cake. In a large mixer bowl. ½ cup strawberry jam. Dip each ball in warm chocolate. sliced. If you have chocolate leftover.
. .In another bowl combine: milk. Combine eggs. Makes 12 tarts. . .butter and vanilla until blended.Preheat oven 400F.Make a well in center of dry ingredients: add milk mixture and stir to Combine. Bake at 375F for 20-25 minutes or until set. sugars. Vanilla 1 package (12 oz) chocolate chips . Cool before removing from tins. baking powder and salt.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. eggs. Sprinkle raisin over the bottom of each tart. Pour liquid mixture into each muffin tin. Remove from tins. . salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. butter and salt. 1 cup raisins 3 eggs 1 cup corn syrup 2/3 cup brown sugar 1/3 cup butter – melted Pinch salt Press pastry into muffin tins. corn syrup.Spoon into greased muffin cups. baking powder ½ tsp. Stir in chocolate chips.Combine in large bowl: flour. bake for 15-20 minutes or until knife comes out clean. Cool 10 minutes. brown sugar. FESTIVE BUTTER TARTS Crisco pastry dough.
. . Chocolate Chip Chiffon . salt . 3 tsp. Spice Chiffon .bake at 325F. cinnamon . VARIATIONS: Pineapple Chiffon .Use above ingredients except omit the nuts. nutmeg . molasses . orange juice . 2 tsp. . ½ cup oil . . 1 tsp. cloves .Use above ingredients except omit the nuts .Use lemon flavouring. maple. lemon juice.Add 2 tsp. .2 tsp.Use vanilla flavouring. 6 egg yolks .2 tbsp.mix above ingredients until fluffy.Also use all white sugar. butterscotch or vanilla flavouring ¾ cup cold water or more. 40-45 minutes.¼ cup maraschino cherry juice .Also use all white sugar. cream of tartar.½ cup finely chopped maraschino cherries.fold both mixtures together gently.Add semi-sweet chocolate chips.Add: 1 tsp. .39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . then add 1 ¾ cup brown sugar cup finely chopped walnuts. baking powder .1 tsp.(½ cup crushed pineapple). . orange rind .beat 8 egg whites with ½ tsp.Use all white sugar Cherry Chiffon . Lemon Chiffon .½ tsp.1 tsp. lemon rind.Use above ingredients except omit the nuts. vanilla .Use above ingredients except omit the nuts . .½ tsp.pour into two ungreased angel food tins.Add 1 tsp. . .Use above ingredients except omit the nuts.Substitute one can of pineapple with juice instead of water.
. Add 3 unbeaten eggs (one at a time) using hand mixer. melted Add to yeast mixture. Place 8 cups of flour in large bowl. for 20 minutes. Bake at 425F. Plus 2 cups of flour on reserve.let rise in a small bowl for 10 minutes. May freeze cream puffs. Add liquids to flour. Secret: must be beaten for a long time. Drop dough by 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. Mix together using plastic spoon. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Let rise 2 hours. Take off heat. Deep fryer. Add 4th egg if it is not smooth. Turn onto floured surface and roll out ½ at a time. Start with 8 cups of flour and add remaining reserve flour as needed. sugar 1 ¼ cup warm water . Makes 40 to 50 doughnuts depending on size. Split in half when cooled and fill with whipped cream (sweetened). covered in warm place. for 15-20 minutes. Cut with bottom of glass. Roll in sugar. onto greased cookie sheet. Mix well. Let rise covered ½ hour. yeast 3 tsp.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Then 325F.
Cool completely. remaining whipping cream.pour into pie crust.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. divided 1 pkg. finely grind. place 2 cups pecans in food processor. Refrigerate at least 2 hours. vanilla preheat oven 350F. In saucepan – cook and stir over low heat. sprinkle over pie. Bake 12 minutes or until lightly browned. Mix with granulated sugar and butter. . Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. Pour over pie. chocolate.Chop remaining pecans. divided ¼ cups sugar ¼ cups butter 1 pkg. Press into 9 inch pie plate. stirring after each minute. . semi-sweet chocolate ¼ cup icing sugar ½ tsp. Kraft carmels 2/3 cups whipping cream. icing sugar and vanilla. gently spread to cover top of pie. .
vanilla ¼ tsp.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. . Remove from heat. Beat egg yolks slightly and add part of hot mixture. sugar and salt in saucepan. Cook until mixture bubbles. Add pecans. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. sugar. butter 1 tsp. Blend and return to saucepan. Bake at 325F for I hour and 15 minutes or until set. Stir well. Fit into 9 inch pie plate. Decorate with additional sliced bananas (dipped in lemon juice). Pour filling into pie crusts. stir in butter and vanilla. Pour mixture into baked pie crust. Cover pie crust edges with aluminum foil if necessary. Mix. vanilla and salt in large bowl. Remove from heat. vanilla 2-3 bananas mix flour. Cool. Cook over medium heat until mixture is thick. Cool completely before serving. 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. eggs. corn syrup. Place 2-3 sliced bananas on bottom of baked pie crust. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. coconut and chocolate chips.
salt 4 egg whites ¼ tsp. egg yolks. for 15 minutes or until golden brown. vanilla extract 1 lb. salt 3 tbsp. vanilla extract . Cook and whisk constantly until Thickened (13-15 minutes). .cover pudding and chill 6 hours.Spread meringue over pudding. pound cake.Beat egg whites and vanilla at high speed until foamy.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. . and half of pudding mixture in 3 quart round baking dish. . Meringue: ¼ cup sugar ¼ tsp.layer half of pound cake cubes. cubed 4 large ripe bananas. half of bananas. Repeat layers. cornstarch and salt In saucepan over medium-low heat. .Combine sugar and salt.Bake at 375F. .stir in butter and vanilla. . butter 2 tsp. . . Remove from heat. sliced Pudding: .Whisk together half-and-half. sugar.