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