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