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