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