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