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