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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. salt and oil. sugar 1 tsp. baking powder. in large bowl. 2 cups all purpose flour.cook in waffle iron. 1 tbsp. salt. ½ tsp.may also freeze cooled waffles. 1/3 cup oil. melted butter 1 cup flour 2 tsp. baking soda .mix above ingredients.fold in egg whites. flour. LIGHT AND CRISP WAFFLES 2 egg yolks. . baking powder ½ tsp.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. . milk. baking powder.1 egg white stiffly beaten .fold in egg white. stiffly beaten . . salt ¼ tsp. 2 cups milk. .serve with favourite toppings. . 2 egg whites. .
6 CHOCOLATE FINGERS 1 lb.mix the above ingredients with hands and mold into “fingers”. melted butter. chopped walnuts. .3 beaten egg whites. 1 tsp. .dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. . . Nut Mixture: . 1 lb.bake in 325 oven.¾ cups sugar (beat until stiff). chopped dates.) 1 egg yolk 2 ½ cups Monarch Cake Flour .refrigerate. use lots of flour.mix in 1 cup ground nuts. vanilla. cut into squares and fill with prune jam or nut mixture. . 2 cups icing sugar. 1 package semisweet chocolate.melt chocolate and ½ slab wax slowly.mix all together at slow speed. . .take ½ of dough and roll out. . butter 1 large cream cheese ( 8oz. CREAM CHEESE KIFLES ½ lb. .form into ball and refrigerate. . 4 tsp. jar peanut butter ½ lb. ½ slab wax. .
pour half of above into bundt pan.pour in cake pan.7 BANANA CAKE 2 ½ cups flour 2 tsp. NUT MIXTURE: . brown sugar. cinnamon. . . . . baking powder 1 ½ tsp. .mix above ingredients.bake at 350 until golden. .sprinkle with nut mixture and add rest of batter. cinnamon ¾ tsp.½ tsp. . baking soda 1 tsp.2 tbsps.sprinkle with nuts.¼ cup chopped nuts. vanilla . .bake in 350 oven for 1 hour. salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts . baking powder 1 tsp. (may double nut mixture if desired). SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp.
vanilla. . Glaze: . almond or vanilla flavouring. . . 1 cup sugar. 13 ounces cream cheese. salt and cinnamon.350 F. . .press through cookie press onto greased cookie sheets. 1 tsp.oven 325 F. grated lemon rind. lemon rind. cinnamon . . 1 egg yolk. vanilla. cinnamon 1 tsp. baking soda 1 tsp.cream shortening. cloves .mix above ingredients together.gradually blend in flour. and egg whites or milk. salt. 1 tsp. 2 ½ cups flour.oven 350 F.mix and brush on cookies. . cheese and sugar.8 SNOW FLAKES 1 cup shortening.. ¼ tsp.icing sugar. .roll into balls. HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp. ½ tsp. .beat in egg yolk.top with desired sprinkles.
pour ½ tsp. flour.roll into 1 inch balls. then roll in pecans. MARBLE BROWNIES 1 package brownie mix 3 oz. .spoon remaining brownie batter in spots over the top.mix cake like brownie as directed. add sugar. . . egg yolk.bake at 350 F.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. .meanwhile melt caramels with milk.drizzle with melted chocolate and oil mixture. flour. . sugar.bake 10 to 12 minutes. add chocolate. dip in egg whites. . . . .beat together. cream cheese 5 tbsp. for 40 minutes. . .wrap in plastic.cream butter. .oven 350F.swirl the two mixtures together with a knife. vanilla until smooth. . flour ¾ tsp. . . milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp. .use wooden spoon for dents. vanilla. vanilla 1 cup flour 12 caramels 2 tbsp. vanilla 1 tub frosting or your own favorite frosting. oil. butter 1/3 cup sugar 2 eggs 2 tbsp.pour all the cream cheese mixture over the brownie layer. .pour half of brownie batter into greased pan. . chill 15 minutes.soften cream cheese and butter. eggs. caramel into cookies dents. .cool and frost brownies.
.10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp. . sugar lemon rind if desired . .fold into above mixture.bake at 325 F. baking soda ¼ tsp.add to previous ingredients and mix together. . . allspice 1 tsp.divide into two loaves. .add ½ cup of raisins if desired. . cinnamon ½ tsp.let rest a few minutes. APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp. in 9 x 13 pan for 1 hour.mix ingredients together. sour cream 3 egg yolks . Mix: 3 rounded tbsp. salt .mix all ingredients. .peel and slice 5 tart apples.use favorite apple filling recipe.
11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp.add unbeaten egg and anise. except Rich Whip. .top with cherry pie filling if desired. vanilla 2 cartons Rich Whip .press with hot waffle iron. . lemon juice ½ tsp. . . . .mix flour and sugar in larger bowl.cream all together.knead dough until smooth.rub in butter until fine in texture. cinnamon 2 tsp. . .beat Rich Whip until stiff. . . UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp.pour mixture into cracker crust.slowly add cream cheese mixture.form into walnut size balls.refrigerate or freeze. anise 2 cups flour . .prepare graham cracker crust. .
mix flour. .oven 350 F. cinnamon ½ tsp. baking soda 1 tsp. ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) .add brown sugar. .shape dough into 1 ½ inch balls and roll in granulated sugar.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp.mix all ingredients and pour batter into two angel food cake tins. ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp. cinnamon. egg and molasses until blended. ginger. . baking powder ½ tsp. baking soda ½ tsp. baking soda.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. salt ¼ tsp. ground ginger 1 tsp. . . vanilla 2 ½ cups flour 1 ½ tsp. makes 3 dozen.bake at 305 F. . . . ground nutmeg ½ tsp.stir flour mixture into butter mixture. for 50-60 minutes.place balls 2 inches apart on ungreased cookie sheet. cinnamon ½ tsp. allspice finely grated lemon peel . . salt and cloves.in large bowl beat butter or shortening until creamy. salt ½ tsp.
remove from microwave and stir in rice and raisins. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. egg yolks. lemon peel ½ tsp. cornstarch and cinnamon.place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened.mix ingredients. (6 servings) . for 1 hour. . sugar. orange extract ¼ tsp. ginger 1 tsp. . cinnamon ¼ tsp. baking powder ½ cup chopped nuts . whisk together milk. soda 2 tsp. salt ½ tsp.in 1 quart microwave-safe bowl.pour into two loaf pans. cinnamon 2 cups cooked rice ¼ cup raisins . vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. cornstarch 1/8 tsp.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp. .let stand 5 minutes before serving. . .bake at 350 F.
melted 3 pkgs ( 250 g.bake at 325 F. cocoa powder .bake 300 for 30 minutes or until slightly golden. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp.beat cream cheese until fluffy.D. swirl through to marble. .serve with reserved pie filling and garnish as desired. Beat in eggs. * . each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E.spread with icing.Drop spoonfuls of pie filling over batter. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . . .14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. . . vanilla or maple 5 cups all purpose flour .sprinkle with ground walnuts (optional).cool and refrigerate overnight for best results.combine almonds. . .spread in large cookie tray. .mix all ingredients.pour mixture into pan. for 45-50 minutes. press onto bottom of 9” springform pan. . gradually add Eagle Brand. crumbs and butter.cream ingredients and add a few drops of milk. .serves 10 -12. . * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps.
nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional . .pour Eagle Brand Milk over crumbs.sprinkle graham crumbs over butter and mix together and press into pan. .drop by spoonfuls on cookie sheet. .makes 24 bars.Bake 25 to 30 minutes until lightly browned. .15 MAGIC COOKIE BARS ½ cup butter 1 ½ cups graham crumbs 1 can Eagle Brand Condensed Milk 1 cup semi sweet chocolate chips 1 ¼ cups flaked coconut 1 cup chopped nuts (optional) . .bake approximately 10 minutes or until golden.mix above ingredients.preheat oven 350 F. QUAKER’S BEST OATMEAL COOKIES 1 ¼ cups butter ¾ cup brown sugar ½ cup sugar 1 egg 1 tsp.press down firmly. for glass dish. . or 235 F. .melt butter in 13” x 9” dish . vanilla 1 ½ cup flour 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. .sprinkle with chocolate chips. then coconut and nuts. .oven 350 F. . .cool well before cutting.
16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp. .add raisins and nuts. .fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk.bake as directed. . POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk .proceed with cake mix.combine flour. soda and salt. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . milk and molasses. . 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. . . . bran. .let stand a while.ice as desired. for 20 minutes or until golden.add liquid ingredients to dry ingredients. . baking powder. baking powder 1 ½ tsp baking soda ¼ tsp.stir until moistened.bake at 375 F. brown sugar and eggs.mix oil. . oats.stir in mashed bananas.use poppy seed and milk mixture instead.spoon into large muffins tins.do not use liquids in cake mix. . . . .
. 1 whole egg and 2 egg yolks. mix well. shiny peaks form. .remove plastic wrap.beat 2 egg whites until foamy.stir in 2 cups of poppy seed and 1/3 cup sugar. . whipped stiff 1 square semi-sweet chocolate grated icing sugar .add cooked noodles. .add ½ cup milk and ½ tsp. . . . . .unmould onto serving plate. . . at least 3 hours. your favourite liqueur 3 tbsp. . icing sugar 1 cup whipping cream.add icing sugar and beat until stiff.serve warm.simmer.pour into plastic wrap lined 4 cup bowl. vanilla. .blend in liquor.17 POPPY SEED NOODLES . .combine 7 squares chocolate.chill until set.decorate with grated chocolate and icing sugar.fold whipped cream into egg whites. .cover frying pan with oil. CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp. .carefully fold chocolate mixture into egg white mixture.
in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp.place remaining crumble mixture on top.mix and press into 9” pan. until brown. butter .mix ingredients. . . . vanilla pudding powder .store in refrigerator.bake at 325-350 F.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . milk 2 cups icing sugar 2 tbsp.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp. .spread over 1st mixture and chill. Cream: ¼ cup butter 3 tbsp. baking powder 1 cup brown sugar 1 cup butter . NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa .blend with spoon and spread over chilled mixture.place half in buttered dish.cool in refrigerator. . . . . cherry or blueberry filling.heat on very low until mixture thickens. .fill with apple.
baking powder 1 cup butter ½ tsp.fold walnuts into mixture. then whip egg whites with cream of tartar – fold with mixture. baking powder ¼ tsp. . .mix egg yolks. maple flavouring 1 tsp.stir until moistened add blueberries gently. . cream of tartar .remove ¾ cup of this mixture to a small bowl.combine milk with eggs and vanilla and add to flour mixture . vanilla 2 cups fresh or frozen blueberries .spoon batter into 12 large muffin cups (lined or greased).sprinkle each with the reserved cinnamon/crumb mixture. BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp.pour in lined pan and bake for 10 minutes. . flavourings and sugar into sifted mixture and water (as needed).cut in butter until it is in tiny pieces .separate eggs. . . . . salt and baking powder. . rum 1 cup sugar 1/3 cup water ¼ tsp. Cool before removing. ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp. .combine flour with sugar and baking powder in bowl.sift flour.oven at 325 F.line pan with wax paper. salt 1 tsp.stir in cinnamon.bake 30 – 35 minutes at 350 F. reserve. . . . .19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp..
raspberries.press evenly into prepared pan. salt 2 tsp.pour the pudding mixture over the berries. . mix well. .oven 325 F.Serves 4. .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 . .cool slightly. . baking powder 1 egg 1 cup milk . makes 36 bars. .cut into bars. sugar 1 cup flour ½ tsp. . in a bowl mix the remaining ingredients together to form a pudding. etc…) 2 tbsp. cover and simmer for 15 to 20 minutes over low heat. blueberries. grease.bake 25 to 30 minutes or until golden brown.in large bowl combine all ingredients.meanwhile.bring the berries and sugar to a boil over medium heat in a large saucepan. remove from pan and peel off foil. . .20 BERRIED TREASURE 4 cups berries (strawberries.
add dry ingredients alternately with sour cream to creamed mixture.add eggs. for 35 – 40 minutes.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. . . . .bake at 350 F. baking powder 1 tsp. . cinnamon 3 tbsp. vanilla 2 cups flour 1 tsp.combine topping ingredients and sprinkle evenly over batter.combine flour. . . JELL-O JIGGLERS . soda and salt. .pour into pan.spread batter in greased 9 x 13” pan. butter whipped cream . salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar.cut into desired shapes. baking powder. baking soda ¼ tsp.chill 3 hours.fold in apple. . . 2 tsp. .21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp. vanilla until light and fluffy.in a medium bowl cream butter and sugar.
cold water . BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F.fold edge under and flute edges. for 10 minutes. for remainder. . .for unbaked pie shell recipes follow directions on selected recipe.bake at 425 F. . salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.spoon flour into measuring cup and level. .for baked pie shell recipes heat oven to 425 F. . one tablespoon at a time. salt 1 cup Crisco shortening 7 to 8 tbsp. . 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.toss lightly with fork until dough will form ball.sprinkle with water. .22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp. .cut in Crisco using pastry blender until pea-size chunks. for 10 to 15 minutes or until lightly browned.mix flour and salt in medium bowl. then reduce to 325 F. . .flour dough lightly and roll into circle between two sheets of wax paper. for remainder.divide dough as required. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp. . . Pumpkin Pies: bake at 400 F.flip into pie plate. cold water Double Crust: 2 cups all-purpose flour 1 tsp.prick bottom and sides with fork to prevent shrinking. . for 15 – 20 minutes. .bake according to desired pie selections.
melted butter 3 packages (@ 8 oz. Using back of spoon draw lines along surface of glaze. Place cake on rack over waxed paper. press firmly onto bottom of 9” springform pan. spread evenly. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp.mix ingredients and press into pan. mixing well after each addition. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. If desired garnish with chocolate curls.combine crumbs and butter. Bake at 425 F. for 10 minutes. Bake at 350 F. Stir in melted white chocolate and liquor into this portion.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. .bake at 350 F. vanilla 2 cups rolled oats . until golden. cream cheese) ¾ cup sugar 3 eggs 1 tsp.melt chocolate with butter and oil over hot water stirring until smooth. Bang rack several times to smooth glaze. glaze: crust: filling: glaze: . reduce heat to 250 F.35 minutes longer or until center of cake is just barely firm. Add eggs. Pour dark batter into crumb-lined pan. spread evenly. one at a time. Let cool completely before removing sides. Spoon white batter carefully over top. . and bake 30 . Remove ½ of the batter to another bowl.blend cream cheese and sugar. To remaining batter. vanilla 3 squares white chocolate melted 2 tbsp. . Remove from oven and run knife around sides. vegetable oil . blend in melted semi-sweet chocolate. Pour glaze over entire cake. for 10 minutes. Add vanilla.
salt 1 tsp. .combine flour. baking soda and salt in small bowl.bake at 350 F. . .24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp. vanilla 2 eggs 2 cups or 12 oz. . . MERINGUE SPICE CAKE 2 cups flour 3 tsp. .mix ingredients for cake batter. . softened ¾ cup sugar ¾ brown sugar 1 tsp. baking powder ¼ tsp.bake for 9 – 11 minutes or until golden brown.let stand 2 minutes before removing. . . baking soda 1 tsp. cinnamon ½ tsp. . .drop by tablespoons onto greased baking sheets.makes about 5 dozen cookies. .oven 375 F.gradually beat in flour mixture. salt 1 cup butter.add eggs one at a time. M & M pieces .spread on cake batter and sprinkle with chopped nuts.beat butter. sugars and vanilla in large bowl until creamy. for 45 minutes or until golden. cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts .stir in M & M’s. .beat 1 egg white stiff and add ½ cup brown sugar.
bake at 350 F.mix all ingredients.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp.set aside ½ cup of the mixture. .sprinkle with reserved crumbs mixture. .mix beaten eggs. yogurt and lemon rind in small bowl. . sugar . baking powder ½ tsp. . . . sugar 1/8 tsp.spoon cherry pie filling over batter. . baking soda and nuts to remainder of mixture. . ZUCCHINI MUFFINS 2 cups flour ¾ tsp.drop remaining batter by small spoonfuls over filling. cinnamon 1 tbsp. mace 2 tbsp.spread 2/3rds of batter into 8 greased custard cups. . butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. .bake at 350 F. .add baking powder.place cups on baking sheet.cut in butter until mixture crumbly.add to dry ingredients. . baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp. for 25-30 minutes or until done.stir flour and sugar in bowl. salt 2 tsp. . grated lemon rind 1 can cherry pie filling . baking powder 3 tbsp.
.roll warm donuts in cinnamon and sugar mixture.combine flour. into hot oil.fry until golden brown. baking powder.drain on paper towels. pumpkin pie sauce ½ cup chopped nuts . grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg .bake at 350 F.heat oil for frying.mix all ingredients. molasses 4 cups flour 1 tsp. . baking soda ¼ tsp. . cinnamon 1 tsp. spices. . baking powder 1 tsp. milk. baking powder 2 tsp. sugar. salt. nutmeg or mace 1 tsp. salt 1 tsp.drop by tsp. for 1 hour. vanilla 3 cups grated zucchini 1 tbsp. and orange rind. cinnamon 1 tbsp.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. salt 1 tsp.pour into two loaf pans. .add oil. . . . egg. . orange juice. .stir with fork until mixed.
mix together. flour and vanilla and smooth. .blend cream cheese. ½ cup sugar. .draw a knife through batter to swirl. . . for 40-45 minutes or until set.cool then chill before cutting.combine wafer crumbs. vanilla 3 cups flour 1 ¼ tsp. evaporated milk. . . .press onto bottom of an 8” square pan.27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp. egg. vanilla ½ cup semi-sweet chocolate chips . baking powder .stir ½ cup of vanilla mixture into chocolate. sugar and butter. SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.drizzle half of chocolate mixture over crumb crust.pour vanilla mixture next. flour 2 tsp. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp.roll our and cut into shapes. . for 10 minutes or until golden. 3 tbsp. . . sugar ¼ cup melted butter 1 pkg.melt chocolate chips. .drizzle remaining chocolate mixture over top.bake at 300 F. . .bake at 350 F.(250 g) cream cheese.
egg yolks and lemon rind.press into pan. .place ½ of rolled pastry on bottom of 13 x 9 pan. . butter 1 cup sugar 1 tsp. cinnamon ¼ cup dry bread crumbs. .press into pan. . salt 4 cups flour . MAISIE’S SHOIRTBREAD COOKIES 1 lb. top with remaining rolled pastry. for 15 to 20 minutes. .add milk. . salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp. . lemon rind . until golden .28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour .bake at 350 F.add apple mixture. sugar and salt and cut in butter.brush with egg whites and bake at 350 F. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp.mix together. APPLE SQUARES 3 ½ flour ¼ tsp.mix together. for 15-20 minutes. .mix flour.bake 350 F. . graham crumbs or a little corn starch to absorb apple juices.
drop by tsp. salt 28 carmels 2 tbsp. butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut . place 2” apart on ungreased baking sheet. add vanilla. milk 3 cups pecan halves 1 6 oz. cream of tartar and salt. . . . vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp.29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp.for topping combine carmels and milk in microwave . milk 3 eggs 1 tsp. .cream Crisco and sugars together. bag semi-sweet chocolate . . on top of each cookie.combine flour.beat in eggs one at a time. add milk.make thin icing. .mix and form into balls. .cool. .bake 5-6 minutes until edges are slightly golden .mix into creamed mixture. .place three pecan halves around edge of carmel. .remove to cooling rack. roll balls in icing and then into coconut.place chocolate chips in bowl and microwave until melted. over carmel. cream of tartar 1 tsp. . .chill one hour.spread tsp.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters. baking soda. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. .
melt chocolate chips and peanut butter. .decrease speed and add coca powder. . . .oven 250 F. . .cool and then cut into bars MOCHA MERINGUES 2 tsp.mix thoroughly. . for glass pan. salt and cream of tartar. . or 325 F.bake for 30 minutes. .in large bowl beat egg whites. . .increase speed and slowly add sugar.bake 25 minutes or until lightly browned.line baking sheets with parchment paper. semi sweet chocolate chips ½ cup creamy peanut butter .30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg.spread over bars. . .sprinkle crumbs evenly over butter.melt butter in 13 x 9 pan. etc… . .beat egg white mixture until stiff peaks form (10 min) . vanilla 1 ¼ tsp.mix together and press into pan. coca powder . instant coffee 4 egg whites ¼ tsp. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg. . .beat at medium speed for 2 minutes until frothy. .add vanilla and coffee mixture.drop unto baking sheets by spoonfuls or use pastry bag. .oven 350 F.in small bowl combine vanilla and coffee.top evenly with coconut then Eagle Brand. then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry. cream of tartar 1 cup sugar 2 tbsp.
sugar ½ tsp. vinegar 1 tsp. .31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. got 1 hour. fold in remaining ingredients. spread on wax paper placed on baking sheet. 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. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth. .Cool. and build up sides. PAVOLA 3 large egg whites 6 oz. vanilla ½ tsp.Peel off wax paper . .bake at 300F. corn flour meringue: egg whites and sugar.
Turn fudge onto cutting board. Stir in remaining ingredients. peel off paper and cut into squares.place on cookie sheet and bake at 250 F. Stir in remaining ingredients. Drop by small spoonfuls onto wax paper-lined baking sheets. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . Chill 2 to 3 hours or until firm. Stir until chips melt and mixture is smooth. for 15 minutes. 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. Chill 2 hours or until firm. Microwave for 2 minutes. ½ cup sugar. Stir until chips melt and mixture is smooth. Spread evenly in wax paper lined 8 inch square pan. . Microwave for 2 minutes.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.form into balls and press chopped nut into each. Makes 4 dozen candlies. beaten. .
vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. Stir in melted chocolate. Makes 2 dozen truffles. . Stir until melted. sugar. add vanilla and chocolate. into desired coating. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. sugar ¼ tsp. Remove from heat. Store in chilled airtight container. vanilla 2 eggs 4 squares semi-sweet baking chocolate. butter. Combine cream. (8 oz each) cream cheese ½ cup sugar ½ tsp. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. beat cream cheese. Roll into balls. Pour into crust. Bake 40 minutes or until center is almost set. Drop by tsp. bring to b oil over medium heat. Chill mixture until firm enough to handle about 3 to 4 hours. butter 2 tbsp.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. mix until blended. add eggs. toasted coconuts. melted 1 Oreo pie crust (6 oz) preheat oven 325F. Refrigerate several hours or overnight. cool.
softened ¼ cup icing sugar 2 tbsp. .mix all ingredients. Beat in prepared pudding.Whip cream until stiff and fold into cheese mixture.pour into muffin tins. cinnamon ¼ tsp. . Filling: 1 package lemon instant pudding (4 serving size). Beat cream cheese. icing sugar and lemon juice together until smooth. mandarin oranges. BRAN MUFFINS 2 ½ cups flour 1 tbsp. etc…) . .Prepare pudding according to package using only ¾ cup milk. . grapes. pears.bake at 350 F. baking soda ½ tsp.Brush over fruit to glaze. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. Prick well with fork and chill 30 minutes.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. Chill. Combine jam and lemon juice until smooth. . Bake crust 9 to 12 minutes or until golden. ¾ cup milk 1 package cream cheese. Gradually blend in flour and icing sugar. icing sugar Cream Crisco.Arrange fruit attractively over filling. Cool thoroughly. . strawberries. allspice and salt 1 cup brown sugar 1 ½ cups Natural Bran 2 cups All Bran Cereal 2 eggs ½ cup oil ¼ cup molasses 2 cups sour milk . raspberries. Makes 2 dozen. kiwi. Spread evenly over baked crust. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. apricots. peaches. Preheat oven to 425 F.
Bake at 350F for 10 minutes . Stir in remaining ingredients. Semi-sweet chocolate chips Beat butter. Fills 2/3 cup syrup into each pastry shell. Bake at 425F for 12-15 minutes or just until set.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. vanilla ¼ tsp. Drop by tsp. slightly beaten 1 tsp. brown sugar and egg. Put raisins into pastry shells. 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. onto greased baking sheet. mix well. Place into muffin tins. Filling: combine all ingredients except raisins. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. salt 1 pkg. Mix well. Don’t overbake.
Pour over crust. Place dough in oven for ½ hour. for 1 hour and 5 minutes or until center is almost set. for 10 minutes. Mix well. Let set for 10 minutes before serving. sugar and melted butter. HOWARD’S BREAD Oven: 150F. Add water if necessary.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. Spray 2 loaf pans and place dough inside. Refrigerate 4 hours before or overnight. cool before removing rim. . flour and vanilla. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. Press firmly onto bottom of 9 inch springform pan. 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. Brush with butter. softened 1 cup sugar 3 tbsp. flour 1 tbsp. Mix crumbs. (8 oz) each cream cheese. Shape into 2 loaves. – 200F. Chocolate curls. Loosen cake from rim of pan. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. then eggs. Bake at 325F. Beat: cream cheese. Add sour cream. butter. Spray bread and bowl with Pam. melted 5 pkgs. Bake at 325F. 1 cup sugar. Take out and knead. Mix: 3 cups flour ½ cup steel cut oats 2 tsp.
. Serves 10 . In a large mixer bowl. 1 pkg. Fold in whipped cream. Dip each ball in warm chocolate. Garnish: fresh strawberries and toasted sliced almonds. Chill until set. If you have chocolate leftover. whipped. Retrieve with fork and place on cookie sheet. Top with half of the cake cubes. ending with pudding mixture. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. coconut and butter in bowl. drop fresh nuts into it.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. Melt squares of chocolate and wax in double boiler. half the jam and half the remaining pudding mixture. Cover cookie sheet with wax paper.12. beat well. sliced. combine Eagle Brand and water. ½ cup strawberry jam. Repeat layering. cubed 4 cups fresh strawberries. CHOCOLATE COCONUT BALLS 2 cups icing sugar 2 cups flaked coconut ¼ cup soft butter ¼ cup evaporated milk 2 squares unsweetened chocolate 4 squares semisweet chocolate 1 square inch piece of paraffin wax Combine sugar. 1 pkg. Stir in evaporated milk. cover with plastic and chill 1 hour. Garnish with more strawberries and almonds. pound cake. Form chilled coconut mixture into small balls. Stir And spoon out in small mounds. half of the strawberries. Refrigerate. Chill 4 hours or until set. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. Add pudding mix.
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. Vanilla 1 package (12 oz) chocolate chips . Sprinkle raisin over the bottom of each tart. Makes 12 tarts.In another bowl combine: milk. sugars. baking powder and salt. Combine eggs.Make a well in center of dry ingredients: add milk mixture and stir to Combine. bake for 15-20 minutes or until knife comes out clean. eggs. brown sugar. Stir in chocolate chips.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. .Preheat oven 400F. .Combine in large bowl: flour. Cool 10 minutes. . Pour liquid mixture into each muffin tin. Bake at 375F for 20-25 minutes or until set.Spoon into greased muffin cups. corn syrup.butter and vanilla until blended. baking powder ½ tsp. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. . butter and salt. . FESTIVE BUTTER TARTS Crisco pastry dough. Remove from tins. Cool before removing from tins.
. cream of tartar. . maple. baking powder . 6 egg yolks .Substitute one can of pineapple with juice instead of water.Also use all white sugar. orange rind .2 tsp.pour into two ungreased angel food tins.1 tsp.Use above ingredients except omit the nuts .Add: 1 tsp. .Use above ingredients except omit the nuts. 2 tsp. butterscotch or vanilla flavouring ¾ cup cold water or more. .2 tbsp. VARIATIONS: Pineapple Chiffon . 3 tsp. Spice Chiffon . lemon juice. lemon rind.¼ cup maraschino cherry juice . .Add 1 tsp.Use all white sugar Cherry Chiffon . orange juice . .fold both mixtures together gently. then add 1 ¾ cup brown sugar cup finely chopped walnuts.1 tsp.Also use all white sugar. salt . .Use lemon flavouring.beat 8 egg whites with ½ tsp.Add semi-sweet chocolate chips. .½ tsp.Use vanilla flavouring. vanilla .Use above ingredients except omit the nuts.mix above ingredients until fluffy.(½ cup crushed pineapple). cloves .bake at 325F.39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . nutmeg . cinnamon . 1 tsp.½ tsp. . 40-45 minutes.Use above ingredients except omit the nuts . Lemon Chiffon .Add 2 tsp. Chocolate Chip Chiffon . molasses . ½ cup oil . .½ cup finely chopped maraschino cherries.Use above ingredients except omit the nuts.
Let rise covered ½ hour. Start with 8 cups of flour and add remaining reserve flour as needed. Turn onto floured surface and roll out ½ at a time. Roll in sugar. Then 325F. Plus 2 cups of flour on reserve. Add 4th egg if it is not smooth. . Drop dough by tsp. Deep fryer. Add liquids to flour. May freeze cream puffs. Cut with bottom of glass. sugar 1 ¼ cup warm water . for 15-20 minutes. Mix well.let rise in a small bowl for 10 minutes. melted Add to yeast mixture. Split in half when cooled and fill with whipped cream (sweetened). yeast 3 tsp. Makes 40 to 50 doughnuts depending on size. Mix together using plastic spoon.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Secret: must be beaten for a long time. Place 8 cups of flour in large bowl. 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. covered in warm place. for 20 minutes. onto greased cookie sheet. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Add 3 unbeaten eggs (one at a time) using hand mixer. Let rise 2 hours. Bake at 425F. Take off heat.
Mix with granulated sugar and butter. remaining whipping cream. finely grind. Cool completely. Refrigerate at least 2 hours. Bake 12 minutes or until lightly browned. semi-sweet chocolate ¼ cup icing sugar ½ tsp. In saucepan – cook and stir over low heat. divided ¼ cups sugar ¼ cups butter 1 pkg.pour into pie crust. Pour over pie. vanilla preheat oven 350F. icing sugar and vanilla.Chop remaining pecans. divided 1 pkg. sprinkle over pie. . . place 2 cups pecans in food processor. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. Kraft carmels 2/3 cups whipping cream. gently spread to cover top of pie. . chocolate. Press into 9 inch pie plate. stirring after each minute.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces.
Remove from heat. stir in butter and vanilla. Decorate with additional sliced bananas (dipped in lemon juice). Gradually add milk and stir until smooth. Place 2-3 sliced bananas on bottom of baked pie crust. vanilla ¼ tsp. Remove from heat. vanilla and salt in large bowl. 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. Cook until mixture bubbles. Cool completely before serving. Add pecans. Cover pie crust edges with aluminum foil if necessary. eggs.42 TOASTED COCONUT-CHOCLATE CHUNK PECAN PIE 1 Pastry crust 1/3 cup butter 1 cup sugar 1 cup light corn syrup 4 eggs 1 tsp. Pour mixture into baked pie crust. Cool. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. Cook over medium heat until mixture is thick. sugar. sugar and salt in saucepan. Stir well. Fit into 9 inch pie plate. corn syrup. Blend and return to saucepan. coconut and chocolate chips. . vanilla 2-3 bananas mix flour. butter 1 tsp. Pour filling into pie crusts. Stir together butter. Beat egg yolks slightly and add part of hot mixture. Mix. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. Bake at 325F for I hour and 15 minutes or until set.
pound cake. Meringue: ¼ cup sugar ¼ tsp. Cook and whisk constantly until Thickened (13-15 minutes). vanilla extract . salt 4 egg whites ¼ tsp. . cornstarch and salt In saucepan over medium-low heat.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.stir in butter and vanilla. and half of pudding mixture in 3 quart round baking dish.Whisk together half-and-half.Spread meringue over pudding. salt 3 tbsp. butter 2 tsp. Remove from heat. half of bananas. . . .Bake at 375F. . .layer half of pound cake cubes.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp. cubed 4 large ripe bananas. sugar.Combine sugar and salt. . Repeat layers. egg yolks.cover pudding and chill 6 hours. sliced Pudding: . vanilla extract 1 lb. for 15 minutes or until golden brown.