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