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