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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.
. melted butter 1 cup flour 2 tsp.fold in egg white. 2 cups milk.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. flour. 1 tbsp. stiffly beaten . LIGHT AND CRISP WAFFLES 2 egg yolks. milk. baking powder ½ tsp.serve with favourite toppings. salt. salt ¼ tsp. .may also freeze cooled waffles. 2 egg whites. salt and oil. 1/3 cup oil.mix egg yolks. sugar 1 tsp. baking soda . .cook in waffle iron. . .1 egg white stiffly beaten .mix above ingredients. . baking powder.fold in egg whites. in large bowl. baking powder. ½ tsp. 2 cups all purpose flour.
bake in 325 oven.) 1 egg yolk 2 ½ cups Monarch Cake Flour . melted butter. CREAM CHEESE KIFLES ½ lb. 1 tsp. . 1 package semisweet chocolate. ½ slab wax. butter 1 large cream cheese ( 8oz.mix all together at slow speed. vanilla. jar peanut butter ½ lb. Nut Mixture: .melt chocolate and ½ slab wax slowly. use lots of flour.refrigerate. chopped walnuts. .form into ball and refrigerate. . chopped dates. . . 2 cups icing sugar. . cut into squares and fill with prune jam or nut mixture. .dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. 1 lb. . .mix the above ingredients with hands and mold into “fingers”. 4 tsp.3 beaten egg whites. .6 CHOCOLATE FINGERS 1 lb.mix in 1 cup ground nuts. .¾ cups sugar (beat until stiff).take ½ of dough and roll out.
. .7 BANANA CAKE 2 ½ cups flour 2 tsp. vanilla .sprinkle with nut mixture and add rest of batter. . (may double nut mixture if desired). baking powder 1 ½ tsp.2 tbsps. baking powder 1 tsp. .pour half of above into bundt pan.bake at 350 until golden.½ tsp. baking soda 1 tsp.¼ cup chopped nuts. salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts . SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. .pour in cake pan. brown sugar. cinnamon. cinnamon ¾ tsp.bake in 350 oven for 1 hour. NUT MIXTURE: . .sprinkle with nuts. . .mix above ingredients.
.top with desired sprinkles.roll into balls. vanilla. 1 cup sugar. ½ tsp. 1 tsp.oven 350 F. 1 tsp. ¼ tsp. . cinnamon 1 tsp.350 F. grated lemon rind.8 SNOW FLAKES 1 cup shortening. cheese and sugar.beat in egg yolk. almond or vanilla flavouring. cinnamon . .gradually blend in flour. lemon rind. 13 ounces cream cheese. Glaze: . salt.mix above ingredients together. .cream shortening.. salt and cinnamon.mix and brush on cookies. 1 egg yolk.icing sugar. .press through cookie press onto greased cookie sheets. . HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp.oven 325 F. baking soda 1 tsp. and egg whites or milk. cloves . . vanilla. . 2 ½ cups flour. .
cream cheese 5 tbsp. then roll in pecans. milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp.roll into 1 inch balls. sugar. . .pour all the cream cheese mixture over the brownie layer.swirl the two mixtures together with a knife. .use wooden spoon for dents.bake 10 to 12 minutes. vanilla 1 tub frosting or your own favorite frosting. add chocolate.soften cream cheese and butter. for 40 minutes.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. caramel into cookies dents. egg yolk. .wrap in plastic. MARBLE BROWNIES 1 package brownie mix 3 oz. eggs. flour ¾ tsp. .beat together.cream butter. .pour half of brownie batter into greased pan. dip in egg whites.bake at 350 F. .spoon remaining brownie batter in spots over the top. . . chill 15 minutes. flour. . .oven 350F. . . . .drizzle with melted chocolate and oil mixture. . oil. butter 1/3 cup sugar 2 eggs 2 tbsp. .meanwhile melt caramels with milk.mix cake like brownie as directed. vanilla until smooth. vanilla. . add sugar.cool and frost brownies.pour ½ tsp. . vanilla 1 cup flour 12 caramels 2 tbsp. flour.
in 9 x 13 pan for 1 hour.add ½ cup of raisins if desired. Mix: 3 rounded tbsp. . . cinnamon ½ tsp. . . APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp.let rest a few minutes.peel and slice 5 tart apples.fold into above mixture. .mix ingredients together.10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp. sour cream 3 egg yolks .use favorite apple filling recipe. salt .mix all ingredients.bake at 325 F. sugar lemon rind if desired . . baking soda ¼ tsp.divide into two loaves. allspice 1 tsp.add to previous ingredients and mix together. . .
vanilla 2 cartons Rich Whip . .mix flour and sugar in larger bowl. . .beat Rich Whip until stiff. cinnamon 2 tsp.refrigerate or freeze. . .press with hot waffle iron. .11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp. . .form into walnut size balls. .top with cherry pie filling if desired.prepare graham cracker crust. .slowly add cream cheese mixture.knead dough until smooth. lemon juice ½ tsp.rub in butter until fine in texture. UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp. .cream all together. . anise 2 cups flour .pour mixture into cracker crust. except Rich Whip.add unbeaten egg and anise.
place balls 2 inches apart on ungreased cookie sheet.mix flour. . ground ginger 1 tsp.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. baking powder ½ tsp. salt ¼ tsp. for 50-60 minutes.bake at 305 F. egg and molasses until blended. . cinnamon. 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. allspice finely grated lemon peel . ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp. . .add brown sugar. salt ½ tsp. baking soda.shape dough into 1 ½ inch balls and roll in granulated sugar. . . ground nutmeg ½ tsp. . ginger.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp.stir flour mixture into butter mixture. . cinnamon ½ tsp. cinnamon ½ tsp. salt and cloves. vanilla 2 ½ cups flour 1 ½ tsp. baking soda ½ tsp. makes 3 dozen. .oven 350 F.in large bowl beat butter or shortening until creamy.mix all ingredients and pour batter into two angel food cake tins.
cornstarch and cinnamon. . QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. soda 2 tsp. lemon peel ½ tsp. egg yolks. whisk together milk. .place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened. baking powder ½ cup chopped nuts . cinnamon ¼ tsp. (6 servings) .let stand 5 minutes before serving.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp. . cinnamon 2 cups cooked rice ¼ cup raisins . ginger 1 tsp. cornstarch 1/8 tsp.pour into two loaf pans.remove from microwave and stir in rice and raisins. for 1 hour. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp.in 1 quart microwave-safe bowl.bake at 350 F. . orange extract ¼ tsp. . salt ½ tsp. sugar.mix ingredients.
mix all ingredients. Beat in eggs. press onto bottom of 9” springform pan. gradually add Eagle Brand.serve with reserved pie filling and garnish as desired.cool and refrigerate overnight for best results. for 45-50 minutes.sprinkle with ground walnuts (optional).14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. . * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps.D. . . . vanilla or maple 5 cups all purpose flour . crumbs and butter.beat cream cheese until fluffy.bake 300 for 30 minutes or until slightly golden.pour mixture into pan. swirl through to marble. . cocoa powder . Smith Cherry Cranberry Pie Filling ( 1 cup reserved) .spread with icing.bake at 325 F. .Drop spoonfuls of pie filling over batter. .serves 10 -12. . each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E. * . SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. .combine almonds. melted 3 pkgs ( 250 g.cream ingredients and add a few drops of milk. .spread in large cookie tray. .
. .Bake 25 to 30 minutes until lightly browned. . .sprinkle graham crumbs over butter and mix together and press into pan. nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional . . .pour Eagle Brand Milk over crumbs. baking soda 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. .press down firmly. . for glass dish.bake approximately 10 minutes or until golden.cool well before cutting.melt butter in 13” x 9” dish .oven 350 F. vanilla 1 ½ cup flour 1 tsp.preheat oven 350 F. then coconut and nuts. . or 235 F.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) . cinnamon ¼ tsp. .drop by spoonfuls on cookie sheet.makes 24 bars.mix above ingredients. .
. .combine flour.do not use liquids in cake mix.stir until moistened. . .add liquid ingredients to dry ingredients. brown sugar and eggs. POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk . . bran.let stand a while.add raisins and nuts. baking powder. .bake as directed. .spoon into large muffins tins. .stir in mashed bananas. milk and molasses. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . 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. oats. . for 20 minutes or until golden.mix oil. . .fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk. .use poppy seed and milk mixture instead.proceed with cake mix. . baking powder 1 ½ tsp baking soda ¼ tsp.bake at 375 F.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. . soda and salt.
.decorate with grated chocolate and icing sugar.cover frying pan with oil.pour into plastic wrap lined 4 cup bowl.remove plastic wrap. . . vanilla. . whipped stiff 1 square semi-sweet chocolate grated icing sugar .simmer. shiny peaks form. icing sugar 1 cup whipping cream. . . 1 whole egg and 2 egg yolks.serve warm.combine 7 squares chocolate. . . . mix well. .add icing sugar and beat until stiff.add ½ cup milk and ½ tsp. CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp.add cooked noodles.stir in 2 cups of poppy seed and 1/3 cup sugar. .fold whipped cream into egg whites. your favourite liqueur 3 tbsp.unmould onto serving plate. at least 3 hours.blend in liquor. . . . .carefully fold chocolate mixture into egg white mixture.17 POPPY SEED NOODLES . .beat 2 egg whites until foamy.chill until set.
. baking powder 1 cup brown sugar 1 cup butter . .mix ingredients.place remaining crumble mixture on top. NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . milk 2 cups icing sugar 2 tbsp. cherry or blueberry filling.store in refrigerator. .fill with apple.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp. .cool in refrigerator.heat on very low until mixture thickens. . Cream: ¼ cup butter 3 tbsp. . butter .take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . .bake at 325-350 F. .place half in buttered dish. until brown. vanilla pudding powder .spread over 1st mixture and chill.blend with spoon and spread over chilled mixture.in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp. .mix and press into 9” pan.
fold walnuts into mixture. . salt and baking powder.separate eggs. . Cool before removing. . vanilla 2 cups fresh or frozen blueberries . reserve. . . .stir until moistened add blueberries gently. flavourings and sugar into sifted mixture and water (as needed). . . maple flavouring 1 tsp.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. cream of tartar .. . salt 1 tsp.stir in cinnamon. . baking powder 1 cup butter ½ tsp.combine milk with eggs and vanilla and add to flour mixture .remove ¾ cup of this mixture to a small bowl. rum 1 cup sugar 1/3 cup water ¼ tsp.mix egg yolks. BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. baking powder ¼ tsp. . then whip egg whites with cream of tartar – fold with mixture.cut in butter until it is in tiny pieces . ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp.sprinkle each with the reserved cinnamon/crumb mixture. .oven at 325 F.sift flour. .line pan with wax paper.spoon batter into 12 large muffin cups (lined or greased).bake 30 – 35 minutes at 350 F. .pour in lined pan and bake for 10 minutes.combine flour with sugar and baking powder in bowl.
mix well. sugar 1 cup flour ½ tsp. . etc…) 2 tbsp.cut into bars.bake 25 to 30 minutes or until golden brown. . salt 2 tsp. baking powder 1 egg 1 cup milk . raspberries.oven 325 F.in large bowl combine all ingredients. 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. blueberries. remove from pan and peel off foil. .press evenly into prepared pan. . cover and simmer for 15 to 20 minutes over low heat.meanwhile. . .Serves 4.line 15 x 10 inch pan with foil. in a bowl mix the remaining ingredients together to form a pudding. . makes 36 bars. .pour the pudding mixture over the berries. grease. .cool slightly.20 BERRIED TREASURE 4 cups berries (strawberries. .
2 tsp. for 35 – 40 minutes.in a medium bowl cream butter and sugar.add eggs.combine topping ingredients and sprinkle evenly over batter. . .cut into desired shapes.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. vanilla 2 cups flour 1 tsp. . baking powder 1 tsp. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar.chill 3 hours. butter whipped cream . vanilla until light and fluffy. .fold in apple.combine flour. . .bake at 350 F. JELL-O JIGGLERS . cinnamon 3 tbsp. baking powder. . . . . .pour into pan. soda and salt. baking soda ¼ tsp.add dry ingredients alternately with sour cream to creamed mixture.
. . . BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F.bake according to desired pie selections. then at 350 F. . cold water . . .flip into pie plate.fold edge under and flute edges. . then reduce to 325 F. . .divide dough as required. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp.bake at 425 F. salt 1 cup Crisco shortening 7 to 8 tbsp. Pumpkin Pies: bake at 400 F. for 10 to 15 minutes or until lightly browned. for 10 minutes. for 15 – 20 minutes.cut in Crisco using pastry blender until pea-size chunks. .sprinkle with water.spoon flour into measuring cup and level. .for unbaked pie shell recipes follow directions on selected recipe. one tablespoon at a time. .22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp. . . 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 Double Crust: 2 cups all-purpose flour 1 tsp. for remainder.mix flour and salt in medium bowl.for baked pie shell recipes heat oven to 425 F. for remainder.prick bottom and sides with fork to prevent shrinking.flour dough lightly and roll into circle between two sheets of wax paper. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.toss lightly with fork until dough will form ball.
Bang rack several times to smooth glaze.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. spread evenly. for 10 minutes. Remove from oven and run knife around sides. spread evenly. cream cheese) ¾ cup sugar 3 eggs 1 tsp. reduce heat to 250 F. Place cake on rack over waxed paper. blend in melted semi-sweet chocolate. vanilla 3 squares white chocolate melted 2 tbsp. press firmly onto bottom of 9” springform pan. vanilla 2 cups rolled oats . Pour glaze over entire cake. one at a time. Add vanilla. vegetable oil . Pour dark batter into crumb-lined pan. mixing well after each addition. Remove ½ of the batter to another bowl. Stir in melted white chocolate and liquor into this portion. Bake at 425 F. Bake at 350 F. and bake 30 .combine crumbs and butter. To remaining batter.blend cream cheese and sugar. melted butter 3 packages (@ 8 oz.melt chocolate with butter and oil over hot water stirring until smooth. Using back of spoon draw lines along surface of glaze. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp.bake at 350 F.35 minutes longer or until center of cake is just barely firm. Add eggs. Let cool completely before removing sides. .mix ingredients and press into pan. Spoon white batter carefully over top. If desired garnish with chocolate curls. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. glaze: crust: filling: glaze: . . until golden. for 10 minutes. .
baking powder ¼ tsp. baking soda 1 tsp.combine flour. MERINGUE SPICE CAKE 2 cups flour 3 tsp. baking soda and salt in small bowl. .drop by tablespoons onto greased baking sheets. .stir in M & M’s. . cinnamon ½ tsp. 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. for 45 minutes or until golden. M & M pieces . .spread on cake batter and sprinkle with chopped nuts. vanilla 2 eggs 2 cups or 12 oz. salt 1 cup butter.oven 375 F.makes about 5 dozen cookies.beat butter.let stand 2 minutes before removing. . . .gradually beat in flour mixture. .mix ingredients for cake batter. sugars and vanilla in large bowl until creamy. salt 1 tsp.beat 1 egg white stiff and add ½ cup brown sugar. . .add eggs one at a time.bake for 9 – 11 minutes or until golden brown. softened ¾ cup sugar ¾ brown sugar 1 tsp. .bake at 350 F.
cut in butter until mixture crumbly.add to dry ingredients. . mace 2 tbsp.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp.spread 2/3rds of batter into 8 greased custard cups.stir flour and sugar in bowl. sugar 1/8 tsp. . butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. . cinnamon 1 tbsp. ZUCCHINI MUFFINS 2 cups flour ¾ tsp. yogurt and lemon rind in small bowl.mix all ingredients.spoon cherry pie filling over batter. .drop remaining batter by small spoonfuls over filling. baking powder ½ tsp. . . .place cups on baking sheet.bake at 350 F. grated lemon rind 1 can cherry pie filling . . baking powder 3 tbsp.bake at 350 F.mix beaten eggs. . . for 25-30 minutes or until done. baking soda and nuts to remainder of mixture.set aside ½ cup of the mixture. . sugar . . baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp. salt 2 tsp. .add baking powder.sprinkle with reserved crumbs mixture.
roll warm donuts in cinnamon and sugar mixture. salt. baking powder 2 tsp. . . molasses 4 cups flour 1 tsp.drain on paper towels. into hot oil.combine flour. baking powder. egg. cinnamon 1 tsp. . . salt 1 tsp.drop by tsp. baking powder 1 tsp. . salt 1 tsp. for 1 hour. .26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. .pour into two loaf pans.heat oil for frying. . sugar. and orange rind. pumpkin pie sauce ½ cup chopped nuts . vanilla 3 cups grated zucchini 1 tbsp. orange juice. baking soda ¼ tsp.mix all ingredients. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg . . nutmeg or mace 1 tsp.bake at 350 F.stir with fork until mixed. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp.add oil. milk. spices. cinnamon 1 tbsp. .fry until golden brown.
drizzle remaining chocolate mixture over top. egg. sugar ¼ cup melted butter 1 pkg. . . flour 2 tsp. . SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.blend cream cheese. .(250 g) cream cheese.27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp. . flour and vanilla and smooth. .bake at 350 F.combine wafer crumbs.drizzle half of chocolate mixture over crumb crust. sugar and butter.bake at 300 F. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp.stir ½ cup of vanilla mixture into chocolate.mix together. .draw a knife through batter to swirl. . . baking powder . . 3 tbsp. evaporated milk. . ½ cup sugar. . for 10 minutes or until golden.pour vanilla mixture next. vanilla ½ cup semi-sweet chocolate chips . vanilla 3 cups flour 1 ¼ tsp. .cool then chill before cutting.press onto bottom of an 8” square pan. for 40-45 minutes or until set.melt chocolate chips.roll our and cut into shapes.
cinnamon ¼ cup dry bread crumbs. butter 1 cup sugar 1 tsp. .brush with egg whites and bake at 350 F. . MAISIE’S SHOIRTBREAD COOKIES 1 lb.press into pan. .add milk. .mix together.bake at 350 F. graham crumbs or a little corn starch to absorb apple juices.mix together. APPLE SQUARES 3 ½ flour ¼ tsp. . top with remaining rolled pastry. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp.add apple mixture. for 15 to 20 minutes.bake 350 F. until golden . salt 4 cups flour . . egg yolks and lemon rind. . lemon rind . sugar and salt and cut in butter. . for 15-20 minutes.place ½ of rolled pastry on bottom of 13 x 9 pan.28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour . salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp.mix flour.press into pan. .
beat in eggs one at a time.drop by tsp. on top of each cookie.29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters. . vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp. .bake 5-6 minutes until edges are slightly golden . .for topping combine carmels and milk in microwave .place chocolate chips in bowl and microwave until melted. milk 3 cups pecan halves 1 6 oz. milk 3 eggs 1 tsp.spread tsp. bag semi-sweet chocolate . roll balls in icing and then into coconut. .mix and form into balls.cream Crisco and sugars together. over carmel. . . cream of tartar 1 tsp. .cool.remove to cooling rack. . salt 28 carmels 2 tbsp. . cream of tartar and salt.place three pecan halves around edge of carmel. butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut .make thin icing. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. baking soda. .mix into creamed mixture. . .combine flour. place 2” apart on ungreased baking sheet. add milk. . add vanilla.chill one hour.
line baking sheets with parchment paper.bake 25 minutes or until lightly browned. . . instant coffee 4 egg whites ¼ tsp.oven 350 F. .mix thoroughly.oven 250 F. .spread over bars.increase speed and slowly add sugar.sprinkle crumbs evenly over butter.cool and then cut into bars MOCHA MERINGUES 2 tsp. .beat at medium speed for 2 minutes until frothy. .top evenly with coconut then Eagle Brand.in small bowl combine vanilla and coffee. or 325 F.beat egg white mixture until stiff peaks form (10 min) . . then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry. salt and cream of tartar. . semi sweet chocolate chips ½ cup creamy peanut butter .decrease speed and add coca powder. . .add vanilla and coffee mixture. . . . vanilla 1 ¼ tsp.bake for 30 minutes.melt butter in 13 x 9 pan. for glass pan. coca powder .30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. . cream of tartar 1 cup sugar 2 tbsp. .mix together and press into pan. . . flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg.drop unto baking sheets by spoonfuls or use pastry bag.in large bowl beat egg whites. . etc… .melt chocolate chips and peanut butter.
fold in remaining ingredients.Cool.Peel off wax paper . got 1 hour. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth.bake at 300F. . sugar ½ tsp. . . PAVOLA 3 large egg whites 6 oz. sugar ½ cup vanilla yogurt Banana Split Smoothie: ½ cups chocolate milk 1 large frozen banana 1 cup frozen strawberries Blueberry Smoothie: 1 cup milk 2 cups frozen sliced peaches ¾ cup frozen blueberries 1 tbsp. vanilla ½ tsp. spread on wax paper placed on baking sheet. and build up sides. corn flour meringue: egg whites and sugar. vinegar 1 tsp.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp.
Drop by small spoonfuls onto wax paper-lined baking sheets.place on cookie sheet and bake at 250 F. Makes 4 dozen candlies. Stir until chips melt and mixture is smooth. Spread evenly in wax paper lined 8 inch square pan. Chill 2 hours or until firm. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . Turn fudge onto cutting board. Stir until chips melt and mixture is smooth. Microwave for 2 minutes. 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.form into balls and press chopped nut into each. peel off paper and cut into squares. beaten. Chill 2 to 3 hours or until firm. NUT WALNUT KISSES 2 egg whites. for 15 minutes. .32 SUPER CHOCOLATE FUDGE 1 package semi sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 1 1/4 cups icing sugar pinch salt ½ cup chopped nuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. Microwave for 2 minutes. Stir in remaining ingredients. Stir in remaining ingredients.
Combine cream. Drop by tsp. into desired coating. butter. toasted coconuts. sugar. sugar ¼ tsp. add eggs. (8 oz each) cream cheese ½ cup sugar ½ tsp. bring to b oil over medium heat. Chill mixture until firm enough to handle about 3 to 4 hours. Store in chilled airtight container. cool. Makes 2 dozen truffles. mix until blended. melted 1 Oreo pie crust (6 oz) preheat oven 325F.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. Roll into balls. . Pour into crust. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. Remove from heat. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. add vanilla and chocolate. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. butter 2 tbsp. Refrigerate several hours or overnight. Stir until melted. beat cream cheese. vanilla 2 eggs 4 squares semi-sweet baking chocolate. Stir in melted chocolate. Bake 40 minutes or until center is almost set.
¾ cup milk 1 package cream cheese. grapes. Preheat oven to 425 F. . icing sugar Cream Crisco. Filling: 1 package lemon instant pudding (4 serving size). . pears.Brush over fruit to glaze. Combine jam and lemon juice until smooth. etc…) . Prick well with fork and chill 30 minutes. Spread evenly over baked crust. softened ¼ cup icing sugar 2 tbsp. peaches. Gradually blend in flour and icing sugar. baking soda ½ tsp. icing sugar and lemon juice together until smooth. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. strawberries.Whip cream until stiff and fold into cheese mixture. . lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. allspice and salt 1 cup brown sugar 1 ½ cups Natural Bran 2 cups All Bran Cereal 2 eggs ½ cup oil ¼ cup molasses 2 cups sour milk . raspberries. BRAN MUFFINS 2 ½ cups flour 1 tbsp. cinnamon ¼ tsp. kiwi. Cool thoroughly. Chill. apricots. Beat in prepared pudding. . Bake crust 9 to 12 minutes or until golden. Beat cream cheese. .Arrange fruit attractively over filling.bake at 350 F.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp.pour into muffin tins.Prepare pudding according to package using only ¾ cup milk.mix all ingredients. Makes 2 dozen. . mandarin oranges.
vanilla ¼ tsp. onto greased baking sheet. Mix well. Filling: combine all ingredients except raisins. 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. Drop by tsp. Stir in remaining ingredients. Bake at 350F for 10 minutes . salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Fills 2/3 cup syrup into each pastry shell. slightly beaten 1 tsp. Put raisins into pastry shells. Place into muffin tins. salt 1 pkg. brown sugar and egg. mix well. Bake at 425F for 12-15 minutes or just until set. Don’t overbake. Semi-sweet chocolate chips Beat butter.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.
HOWARD’S BREAD Oven: 150F. Mix well. Bake at 325F. then eggs. Refrigerate 4 hours before or overnight. flour 1 tbsp. . butter. – 200F. sugar 3 tbsp. Let set for 10 minutes before serving. Chocolate curls. Place dough in oven for ½ hour. melted 5 pkgs.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. softened 1 cup sugar 3 tbsp. 1 cup sugar. for 1 hour and 5 minutes or until center is almost set. Beat: cream cheese. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. sugar and melted butter. Spray 2 loaf pans and place dough inside. (8 oz) each cream cheese. Add sour cream. flour and vanilla. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. Loosen cake from rim of pan. Take out and knead. Brush with butter. cool before removing rim. Spray bread and bowl with Pam. Press firmly onto bottom of 9 inch springform pan. Add water if necessary. Shape into 2 loaves. 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. Bake at 325F. Pour over crust. Mix crumbs. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. for 10 minutes.
Dip each ball in warm chocolate. . drop fresh nuts into it. Top with half of the cake cubes. Stir in evaporated milk. beat well. Add pudding mix. Repeat layering. half the jam and half the remaining pudding mixture. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. Fold in whipped cream. cubed 4 cups fresh strawberries. coconut and butter in bowl. Chill 4 hours or until set.12. Garnish: fresh strawberries and toasted sliced almonds. pound cake. cover with plastic and chill 1 hour. Serves 10 . Melt squares of chocolate and wax in double boiler. ½ cup strawberry jam. In a large mixer bowl. 1 pkg. 1 pkg. Stir And spoon out in small mounds.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. Refrigerate. Retrieve with fork and place on cookie sheet. 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. Chill until set. Cover cookie sheet with wax paper. Garnish with more strawberries and almonds. sliced. If you have chocolate leftover. Form chilled coconut mixture into small balls. half of the strawberries. ending with pudding mixture. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. combine Eagle Brand and water. whipped.
corn syrup. bake for 15-20 minutes or until knife comes out clean. brown sugar. . Remove from tins. butter and salt. Cool 10 minutes.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. sugars. Stir in chocolate chips. baking powder and salt. .Preheat oven 400F. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp.butter and vanilla until blended. Vanilla 1 package (12 oz) chocolate chips . Bake at 375F for 20-25 minutes or until set.Make a well in center of dry ingredients: add milk mixture and stir to Combine. baking powder ½ tsp. Makes 12 tarts. Pour liquid mixture into each muffin tin. Cool before removing from tins. .Combine in large bowl: flour. 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. FESTIVE BUTTER TARTS Crisco pastry dough. Combine eggs.Spoon into greased muffin cups. eggs.
Spice Chiffon . orange rind . butterscotch or vanilla flavouring ¾ cup cold water or more.Use lemon flavouring. Chocolate Chip Chiffon . .(½ cup crushed pineapple).Use vanilla flavouring. lemon juice. salt .1 tsp. 3 tsp.Add 1 tsp.39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . Lemon Chiffon . .Also use all white sugar.½ cup finely chopped maraschino cherries.½ tsp.Also use all white sugar.Add 2 tsp.bake at 325F. . VARIATIONS: Pineapple Chiffon . 40-45 minutes.Use above ingredients except omit the nuts. vanilla . cloves . . . 2 tsp. . .Use above ingredients except omit the nuts .½ tsp. lemon rind. ½ cup oil .Use above ingredients except omit the nuts .Use above ingredients except omit the nuts.beat 8 egg whites with ½ tsp. .2 tbsp. orange juice .pour into two ungreased angel food tins.¼ cup maraschino cherry juice .fold both mixtures together gently.Use all white sugar Cherry Chiffon . nutmeg . molasses .2 tsp.mix above ingredients until fluffy.Substitute one can of pineapple with juice instead of water. then add 1 ¾ cup brown sugar cup finely chopped walnuts. . baking powder .Add semi-sweet chocolate chips. cream of tartar. 1 tsp.Use above ingredients except omit the nuts.Add: 1 tsp. cinnamon . maple. . 6 egg yolks .1 tsp.
for 15-20 minutes. Mix together using plastic spoon. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Drop dough by tsp. yeast 3 tsp. Add liquids to flour. Split in half when cooled and fill with whipped cream (sweetened). Bake at 425F. melted Add to yeast mixture. Start with 8 cups of flour and add remaining reserve flour as needed. Let rise covered ½ hour. covered in warm place. Makes 40 to 50 doughnuts depending on size. May freeze cream puffs. Add 4th egg if it is not smooth. Add 3 unbeaten eggs (one at a time) using hand mixer. . 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 2 hours. Place 8 cups of flour in large bowl. Plus 2 cups of flour on reserve. Take off heat. Then 325F. for 20 minutes. Roll in sugar. onto greased cookie sheet.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Secret: must be beaten for a long time. Cut with bottom of glass. Mix well. Turn onto floured surface and roll out ½ at a time. sugar 1 ¼ cup warm water . Deep fryer.let rise in a small bowl for 10 minutes.
finely grind. gently spread to cover top of pie.Chop remaining pecans. In saucepan – cook and stir over low heat. Kraft carmels 2/3 cups whipping cream. Pour over pie. Bake 12 minutes or until lightly browned. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. vanilla preheat oven 350F. icing sugar and vanilla. . . Mix with granulated sugar and butter. place 2 cups pecans in food processor. Cool completely.pour into pie crust. stirring after each minute. remaining whipping cream. . chocolate. divided ¼ cups sugar ¼ cups butter 1 pkg. semi-sweet chocolate ¼ cup icing sugar ½ tsp. sprinkle over pie.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. Refrigerate at least 2 hours. divided 1 pkg. Press into 9 inch pie plate.
Place 2-3 sliced bananas on bottom of baked pie crust. vanilla and salt in large bowl. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. butter 1 tsp. Fit into 9 inch pie plate. Gradually add milk and stir until smooth. Cover pie crust edges with aluminum foil if necessary. vanilla ¼ tsp. Stir well. 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. Cook over medium heat until mixture is thick. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. Remove from heat. Pour mixture into baked pie crust. Remove from heat. Cool. corn syrup. Stir together butter. vanilla 2-3 bananas mix flour. sugar and salt in saucepan. stir in butter and vanilla. Bake at 325F for I hour and 15 minutes or until set. Cook until mixture bubbles. sugar. 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. coconut and chocolate chips. Pour filling into pie crusts. eggs. Beat egg yolks slightly and add part of hot mixture. Blend and return to saucepan. Add pecans. Mix. . Cool completely before serving.
for 15 minutes or until golden brown. . and half of pudding mixture in 3 quart round baking dish. salt 4 egg whites ¼ tsp. Remove from heat. salt 3 tbsp. vanilla extract 1 lb. Meringue: ¼ cup sugar ¼ tsp. . sliced Pudding: . pound cake.stir in butter and vanilla. vanilla extract . .Combine sugar and salt. . egg yolks.layer half of pound cake cubes. half of bananas.Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. butter 2 tsp.cover pudding and chill 6 hours.Whisk together half-and-half. . Cook and whisk constantly until Thickened (13-15 minutes).Bake at 375F. .Beat egg whites and vanilla at high speed until foamy.Spread meringue over pudding.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp. . sugar. cubed 4 large ripe bananas. . cornstarch and salt In saucepan over medium-low heat. Repeat layers.
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