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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.
baking powder ½ tsp. baking powder.serve with favourite toppings. baking soda . salt ¼ tsp. 2 egg whites.fold in egg whites.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. flour. salt and oil. salt.fold in egg white. baking powder.mix above ingredients. . milk. stiffly beaten . . melted butter 1 cup flour 2 tsp. 1 tbsp.mix egg yolks. LIGHT AND CRISP WAFFLES 2 egg yolks. 2 cups milk. ½ tsp.1 egg white stiffly beaten . .cook in waffle iron. in large bowl. . . 2 cups all purpose flour. sugar 1 tsp. 1/3 cup oil. .may also freeze cooled waffles.
mix all together at slow speed. . . ½ slab wax. melted butter. Nut Mixture: . . butter 1 large cream cheese ( 8oz. 1 tsp.form into ball and refrigerate.) 1 egg yolk 2 ½ cups Monarch Cake Flour . .melt chocolate and ½ slab wax slowly. 1 package semisweet chocolate. use lots of flour. vanilla.mix in 1 cup ground nuts.take ½ of dough and roll out.3 beaten egg whites. .dip date fingers into chocolate mixture and place on wax paper covered cookie sheets.mix the above ingredients with hands and mold into “fingers”. 4 tsp. . . jar peanut butter ½ lb.6 CHOCOLATE FINGERS 1 lb.¾ cups sugar (beat until stiff). chopped walnuts. . .refrigerate. cut into squares and fill with prune jam or nut mixture.bake in 325 oven. 2 cups icing sugar. . CREAM CHEESE KIFLES ½ lb. . chopped dates. 1 lb.
2 tbsps. . salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts . . .sprinkle with nuts.mix above ingredients.¼ cup chopped nuts.7 BANANA CAKE 2 ½ cups flour 2 tsp.pour in cake pan. SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. baking soda 1 tsp. brown sugar.sprinkle with nut mixture and add rest of batter. cinnamon ¾ tsp. NUT MIXTURE: .bake at 350 until golden. vanilla . baking powder 1 ½ tsp.bake in 350 oven for 1 hour. cinnamon. . baking powder 1 tsp.pour half of above into bundt pan. (may double nut mixture if desired). . .½ tsp. . .
top with desired sprinkles. salt. 1 tsp. . 13 ounces cream cheese.cream shortening. HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp. vanilla. ¼ tsp. . ½ tsp.mix above ingredients together. baking soda 1 tsp. 1 cup sugar. cinnamon . 2 ½ cups flour. vanilla. and egg whites or milk. grated lemon rind. .press through cookie press onto greased cookie sheets.icing sugar. cloves .350 F. 1 egg yolk. . . Glaze: . cinnamon 1 tsp. .beat in egg yolk.roll into balls. .oven 350 F.oven 325 F. cheese and sugar.mix and brush on cookies.gradually blend in flour.8 SNOW FLAKES 1 cup shortening. . 1 tsp. almond or vanilla flavouring. . salt and cinnamon. lemon rind..
pour half of brownie batter into greased pan. add chocolate. flour. .roll into 1 inch balls. flour.beat together. . . .spoon remaining brownie batter in spots over the top. for 40 minutes.use wooden spoon for dents. .wrap in plastic.pour all the cream cheese mixture over the brownie layer. vanilla 1 tub frosting or your own favorite frosting. add sugar. . . eggs. . . .oven 350F. . egg yolk.bake at 350 F. . flour ¾ tsp. oil. . dip in egg whites.pour ½ tsp. . milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp. . .swirl the two mixtures together with a knife. cream cheese 5 tbsp. vanilla.bake 10 to 12 minutes. caramel into cookies dents.cream butter.cool and frost brownies. MARBLE BROWNIES 1 package brownie mix 3 oz. butter 1/3 cup sugar 2 eggs 2 tbsp.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. . chill 15 minutes. . . vanilla 1 cup flour 12 caramels 2 tbsp.soften cream cheese and butter. then roll in pecans.drizzle with melted chocolate and oil mixture.meanwhile melt caramels with milk. sugar.mix cake like brownie as directed. vanilla until smooth.
mix ingredients together. . . cinnamon ½ tsp.add ½ cup of raisins if desired. APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp.10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp.use favorite apple filling recipe. . .peel and slice 5 tart apples.divide into two loaves. sour cream 3 egg yolks . . allspice 1 tsp. in 9 x 13 pan for 1 hour.fold into above mixture.let rest a few minutes. .bake at 325 F. salt . sugar lemon rind if desired .mix all ingredients. . baking soda ¼ tsp. .add to previous ingredients and mix together. Mix: 3 rounded tbsp.
.prepare graham cracker crust. . cinnamon 2 tsp. . except Rich Whip. . UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp. . vanilla 2 cartons Rich Whip .beat Rich Whip until stiff. .press with hot waffle iron.top with cherry pie filling if desired.cream all together.slowly add cream cheese mixture.11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp. . lemon juice ½ tsp. . . anise 2 cups flour .rub in butter until fine in texture.add unbeaten egg and anise. .refrigerate or freeze. .knead dough until smooth.form into walnut size balls. .mix flour and sugar in larger bowl.pour mixture into cracker crust.
ground nutmeg ½ tsp. .mix flour. baking powder ½ tsp. ginger. salt and cloves. cinnamon ½ tsp. egg and molasses until blended. . baking soda ½ tsp. makes 3 dozen. salt ¼ tsp. . allspice finely grated lemon peel . cinnamon. ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) .add brown sugar. ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp. vanilla 2 ½ cups flour 1 ½ tsp. salt ½ tsp.mix all ingredients and pour batter into two angel food cake tins.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. baking soda.in large bowl beat butter or shortening until creamy. . .bake at 305 F.stir flour mixture into butter mixture. for 50-60 minutes.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp. . . ground ginger 1 tsp. cinnamon ½ tsp. baking soda 1 tsp.oven 350 F.shape dough into 1 ½ inch balls and roll in granulated sugar. .place balls 2 inches apart on ungreased cookie sheet. .
sugar. ginger 1 tsp. lemon peel ½ tsp. cornstarch and cinnamon.mix ingredients. . whisk together milk. . salt ½ tsp.remove from microwave and stir in rice and raisins.in 1 quart microwave-safe bowl. orange extract ¼ tsp. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. egg yolks. . vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. . .let stand 5 minutes before serving. cinnamon ¼ tsp. cornstarch 1/8 tsp.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp.bake at 350 F.pour into two loaf pans. (6 servings) . soda 2 tsp. baking powder ½ cup chopped nuts .place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened. cinnamon 2 cups cooked rice ¼ cup raisins . for 1 hour.
* ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp.pour mixture into pan. Beat in eggs. * .cream ingredients and add a few drops of milk.spread in large cookie tray.serve with reserved pie filling and garnish as desired. vanilla or maple 5 cups all purpose flour .combine almonds. . . .bake 300 for 30 minutes or until slightly golden.cool and refrigerate overnight for best results. each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E. press onto bottom of 9” springform pan. .sprinkle with ground walnuts (optional). . . cocoa powder .mix all ingredients. . .14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . for 45-50 minutes.serves 10 -12.bake at 325 F. . crumbs and butter.spread with icing.D. melted 3 pkgs ( 250 g.Drop spoonfuls of pie filling over batter.beat cream cheese until fluffy. swirl through to marble. . . gradually add Eagle Brand.
.mix above ingredients. or 235 F. . nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional .press down firmly. cinnamon ¼ tsp. 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. . baking soda 1 tsp. .makes 24 bars.melt butter in 13” x 9” dish .sprinkle with chocolate chips.pour Eagle Brand Milk over crumbs.bake approximately 10 minutes or until golden. for glass dish.cool well before cutting.oven 350 F.15 MAGIC COOKIE BARS ½ cup butter 1 ½ cups graham crumbs 1 can Eagle Brand Condensed Milk 1 cup semi sweet chocolate chips 1 ¼ cups flaked coconut 1 cup chopped nuts (optional) . . .sprinkle graham crumbs over butter and mix together and press into pan.preheat oven 350 F. .drop by spoonfuls on cookie sheet. then coconut and nuts.Bake 25 to 30 minutes until lightly browned. . . .
stir until moistened.fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk.use poppy seed and milk mixture instead.spoon into large muffins tins. . . . . milk and molasses. .16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp.add liquid ingredients to dry ingredients. for 20 minutes or until golden. baking powder 1 ½ tsp baking soda ¼ tsp. .combine flour. . brown sugar and eggs. 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. . . bran.ice as desired. POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk .add raisins and nuts.stir in mashed bananas.do not use liquids in cake mix. oats.let stand a while. baking powder.bake as directed. soda and salt. . . .mix oil. .bake at 375 F. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) .proceed with cake mix. .
vanilla.fold whipped cream into egg whites. . . whipped stiff 1 square semi-sweet chocolate grated icing sugar .carefully fold chocolate mixture into egg white mixture. . . icing sugar 1 cup whipping cream.chill until set.blend in liquor. . .cover frying pan with oil.combine 7 squares chocolate.beat 2 egg whites until foamy. shiny peaks form. .remove plastic wrap.unmould onto serving plate. .add ½ cup milk and ½ tsp. . .decorate with grated chocolate and icing sugar.simmer. your favourite liqueur 3 tbsp.add icing sugar and beat until stiff. 1 whole egg and 2 egg yolks. mix well.pour into plastic wrap lined 4 cup bowl.17 POPPY SEED NOODLES . . .add cooked noodles. at least 3 hours. . .serve warm. .stir in 2 cups of poppy seed and 1/3 cup sugar. CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp. .
mix and press into 9” pan.place remaining crumble mixture on top. .fill with apple.spread over 1st mixture and chill.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp. baking powder 1 cup brown sugar 1 cup butter .blend with spoon and spread over chilled mixture.mix ingredients.store in refrigerator. . . . until brown. . butter .cool in refrigerator. .heat on very low until mixture thickens.in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp. Cream: ¼ cup butter 3 tbsp.bake at 325-350 F. .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. cherry or blueberry filling. . NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . vanilla pudding powder .
combine milk with eggs and vanilla and add to flour mixture .remove ¾ cup of this mixture to a small bowl.. .separate eggs. cream of tartar . rum 1 cup sugar 1/3 cup water ¼ tsp. baking powder 1 cup butter ½ tsp. . . ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp.bake 30 – 35 minutes at 350 F. flavourings and sugar into sifted mixture and water (as needed). vanilla 2 cups fresh or frozen blueberries .spoon batter into 12 large muffin cups (lined or greased). Cool before removing. .pour in lined pan and bake for 10 minutes.line pan with wax paper.sift flour.mix egg yolks. reserve. .stir until moistened add blueberries gently.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. . salt 1 tsp. . baking powder ¼ tsp.cut in butter until it is in tiny pieces . then whip egg whites with cream of tartar – fold with mixture.oven at 325 F.combine flour with sugar and baking powder in bowl. . . . salt and baking powder. BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. . .fold walnuts into mixture.stir in cinnamon. . maple flavouring 1 tsp. .sprinkle each with the reserved cinnamon/crumb mixture.
grease. etc…) 2 tbsp. . . .cool slightly.bring the berries and sugar to a boil over medium heat in a large saucepan.cut into bars.meanwhile. . . cover and simmer for 15 to 20 minutes over low heat.in large bowl combine all ingredients.20 BERRIED TREASURE 4 cups berries (strawberries.oven 325 F. . sugar 1 cup flour ½ tsp.bake 25 to 30 minutes or until golden brown.pour the pudding mixture over the berries. . . in a bowl mix the remaining ingredients together to form a pudding.press evenly into prepared pan.line 15 x 10 inch pan with foil. makes 36 bars.Serves 4. salt 2 tsp. remove from pan and peel off foil. . raspberries. 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 . baking powder 1 egg 1 cup milk . blueberries. mix well. .
cut into desired shapes. . . baking powder. 2 tsp. vanilla until light and fluffy. .bake at 350 F.in a medium bowl cream butter and sugar.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water.add dry ingredients alternately with sour cream to creamed mixture. . butter whipped cream . for 35 – 40 minutes. vanilla 2 cups flour 1 tsp. .pour into pan. .add eggs. . baking soda ¼ tsp. cinnamon 3 tbsp.combine topping ingredients and sprinkle evenly over batter. . baking powder 1 tsp. .spread batter in greased 9 x 13” pan.chill 3 hours. JELL-O JIGGLERS . . soda and salt.fold in apple. .21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp.combine flour. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar.
then at 350 F. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.for baked pie shell recipes heat oven to 425 F.sprinkle with water. . for remainder.spoon flour into measuring cup and level. then reduce to 325 F. . .cut in Crisco using pastry blender until pea-size chunks.divide dough as required. .for unbaked pie shell recipes follow directions on selected recipe. cold water .prick bottom and sides with fork to prevent shrinking. . for remainder. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp.bake at 425 F.bake according to desired pie selections. BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F. one tablespoon at a time.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. .fold edge under and flute edges. Pumpkin Pies: bake at 400 F.mix flour and salt in medium bowl. .flip into pie plate. . .flour dough lightly and roll into circle between two sheets of wax paper. salt 1 cup Crisco shortening 7 to 8 tbsp. . . cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp. . cold water Double Crust: 2 cups all-purpose flour 1 tsp. for 10 to 15 minutes or until lightly browned. . for 10 minutes.
Spoon white batter carefully over top. . until golden. Let cool completely before removing sides. Bang rack several times to smooth glaze.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. reduce heat to 250 F.35 minutes longer or until center of cake is just barely firm. vanilla 2 cups rolled oats .bake at 350 F. Place cake on rack over waxed paper. press firmly onto bottom of 9” springform pan. Add eggs. Stir in melted white chocolate and liquor into this portion.combine crumbs and butter. for 10 minutes. vanilla 3 squares white chocolate melted 2 tbsp. Pour dark batter into crumb-lined pan. Remove from oven and run knife around sides. and bake 30 . for 10 minutes. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp. Bake at 350 F.blend cream cheese and sugar. blend in melted semi-sweet chocolate. spread evenly. cream cheese) ¾ cup sugar 3 eggs 1 tsp. one at a time. Bake at 425 F. .mix ingredients and press into pan. If desired garnish with chocolate curls. Remove ½ of the batter to another bowl. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. Add vanilla. melted butter 3 packages (@ 8 oz. Pour glaze over entire cake. vegetable oil . glaze: crust: filling: glaze: .melt chocolate with butter and oil over hot water stirring until smooth. spread evenly. mixing well after each addition. To remaining batter. . Using back of spoon draw lines along surface of glaze.
combine flour. M & M pieces . vanilla 2 eggs 2 cups or 12 oz. .24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp. baking soda and salt in small bowl. . salt 1 cup butter. . .bake for 9 – 11 minutes or until golden brown.stir in M & M’s.let stand 2 minutes before removing.beat butter.add eggs one at a time. . softened ¾ cup sugar ¾ brown sugar 1 tsp. cinnamon ½ tsp.spread on cake batter and sprinkle with chopped nuts. . baking soda 1 tsp. salt 1 tsp.gradually beat in flour mixture. baking powder ¼ tsp. cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts . .beat 1 egg white stiff and add ½ cup brown sugar. MERINGUE SPICE CAKE 2 cups flour 3 tsp. .oven 375 F. .mix ingredients for cake batter. . .makes about 5 dozen cookies. .bake at 350 F. sugars and vanilla in large bowl until creamy. for 45 minutes or until golden. .drop by tablespoons onto greased baking sheets.
salt 2 tsp. sugar . mace 2 tbsp. for 25-30 minutes or until done.bake at 350 F. sugar 1/8 tsp. baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp.spread 2/3rds of batter into 8 greased custard cups. . baking powder ½ tsp. ZUCCHINI MUFFINS 2 cups flour ¾ tsp.place cups on baking sheet.add baking powder. . butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. cinnamon 1 tbsp. . .25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp. grated lemon rind 1 can cherry pie filling .cut in butter until mixture crumbly. . .bake at 350 F. baking powder 3 tbsp.stir flour and sugar in bowl. .set aside ½ cup of the mixture. .mix beaten eggs.drop remaining batter by small spoonfuls over filling.spoon cherry pie filling over batter. . . .sprinkle with reserved crumbs mixture. baking soda and nuts to remainder of mixture. . .mix all ingredients. yogurt and lemon rind in small bowl.add to dry ingredients.
.26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. egg. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg .pour into two loaf pans. salt 1 tsp.drop by tsp. . and orange rind. . molasses 4 cups flour 1 tsp.add oil.combine flour. . nutmeg or mace 1 tsp. . salt 1 tsp.heat oil for frying. orange juice. vanilla 3 cups grated zucchini 1 tbsp.bake at 350 F.mix all ingredients. . baking powder. pumpkin pie sauce ½ cup chopped nuts . .stir with fork until mixed. sugar.drain on paper towels. baking powder 2 tsp. baking soda ¼ tsp. cinnamon 1 tbsp.fry until golden brown. salt. for 1 hour. baking powder 1 tsp. . cinnamon 1 tsp.roll warm donuts in cinnamon and sugar mixture. into hot oil. . spices. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp. . milk.
SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.blend cream cheese. . .combine wafer crumbs.melt chocolate chips.pour vanilla mixture next.(250 g) cream cheese. . for 40-45 minutes or until set. vanilla ½ cup semi-sweet chocolate chips . . . .press onto bottom of an 8” square pan.drizzle half of chocolate mixture over crumb crust. baking powder .draw a knife through batter to swirl. flour 2 tsp. evaporated milk. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp. 3 tbsp.27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp.mix together. sugar and butter.bake at 300 F.roll our and cut into shapes. flour and vanilla and smooth. egg. .cool then chill before cutting. . . . sugar ¼ cup melted butter 1 pkg.stir ½ cup of vanilla mixture into chocolate. . for 10 minutes or until golden. ½ cup sugar. . . vanilla 3 cups flour 1 ¼ tsp.drizzle remaining chocolate mixture over top.bake at 350 F.
. sugar and salt and cut in butter. lemon rind . cinnamon ¼ cup dry bread crumbs.place ½ of rolled pastry on bottom of 13 x 9 pan.add apple mixture. for 15 to 20 minutes. .add milk. . . salt 4 cups flour .28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour .press into pan. .bake 350 F. egg yolks and lemon rind. .mix flour. APPLE SQUARES 3 ½ flour ¼ tsp.press into pan.mix together.mix together. graham crumbs or a little corn starch to absorb apple juices. until golden . MAISIE’S SHOIRTBREAD COOKIES 1 lb. for 15-20 minutes. . butter 1 cup sugar 1 tsp.bake at 350 F. .brush with egg whites and bake at 350 F. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp. top with remaining rolled pastry. salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp. .
salt 28 carmels 2 tbsp. cream of tartar 1 tsp.beat in eggs one at a time. baking soda.make thin icing.cream Crisco and sugars together. . . .remove to cooling rack. .combine flour. over carmel.bake 5-6 minutes until edges are slightly golden . add vanilla.place three pecan halves around edge of carmel. .roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters. vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp. .spread tsp.place chocolate chips in bowl and microwave until melted. on top of each cookie. butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut . .mix and form into balls. milk 3 eggs 1 tsp.chill one hour. place 2” apart on ungreased baking sheet. . . . bag semi-sweet chocolate . .mix into creamed mixture.drop by tsp. .cool.for topping combine carmels and milk in microwave .29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp. roll balls in icing and then into coconut. milk 3 cups pecan halves 1 6 oz. add milk. cream of tartar and salt. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. .
decrease speed and add coca powder.drop unto baking sheets by spoonfuls or use pastry bag.in large bowl beat egg whites. or 325 F.30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg.top evenly with coconut then Eagle Brand. .in small bowl combine vanilla and coffee. . then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry. .cool and then cut into bars MOCHA MERINGUES 2 tsp. .bake 25 minutes or until lightly browned.line baking sheets with parchment paper. semi sweet chocolate chips ½ cup creamy peanut butter . coca powder . . .oven 350 F.oven 250 F.add vanilla and coffee mixture. . for glass pan. . . .beat at medium speed for 2 minutes until frothy. . .melt butter in 13 x 9 pan.mix together and press into pan. cream of tartar 1 cup sugar 2 tbsp. salt and cream of tartar. vanilla 1 ¼ tsp. . .increase speed and slowly add sugar. etc… . . instant coffee 4 egg whites ¼ tsp. . .bake for 30 minutes.beat egg white mixture until stiff peaks form (10 min) .melt chocolate chips and peanut butter. .spread over bars. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg.sprinkle crumbs evenly over butter.mix thoroughly.
. corn flour meringue: egg whites and sugar. vanilla ½ tsp. and build up sides.Peel off wax paper .bake at 300F. . . sugar ½ tsp. vinegar 1 tsp. got 1 hour.Cool.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. PAVOLA 3 large egg whites 6 oz. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth. fold in remaining ingredients. 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.
. . adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . Stir in remaining ingredients. Chill 2 hours or until firm.form into balls and press chopped nut into each. beaten. Turn fudge onto cutting board.place on cookie sheet and bake at 250 F. Stir until chips melt and mixture is smooth. Drop by small spoonfuls onto wax paper-lined baking sheets. for 15 minutes.32 SUPER CHOCOLATE FUDGE 1 package semi sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 1 1/4 cups icing sugar pinch salt ½ cup chopped nuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. Makes 4 dozen candlies. Stir in remaining ingredients. NUT WALNUT KISSES 2 egg whites. Microwave for 2 minutes. CHOCOLATE PEANUT CLUSTERS 1 package semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 2 cups oven roasted rice cereal 1 cup peanuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. ½ cup sugar. Chill 2 to 3 hours or until firm. Microwave for 2 minutes. Stir until chips melt and mixture is smooth. Spread evenly in wax paper lined 8 inch square pan. peel off paper and cut into squares.
vanilla 2 eggs 4 squares semi-sweet baking chocolate. mix until blended. Pour into crust. toasted coconuts. (8 oz each) cream cheese ½ cup sugar ½ tsp. Store in chilled airtight container. Refrigerate several hours or overnight. Combine cream. bring to b oil over medium heat. add eggs. add vanilla and chocolate. Chill mixture until firm enough to handle about 3 to 4 hours. Remove from heat. CHOCOLATE LOVER’S CHEESECAKE 2 pkg.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. butter. sugar. Stir in melted chocolate. butter 2 tbsp. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. sugar ¼ tsp. into desired coating. Stir until melted. Bake 40 minutes or until center is almost set. Makes 2 dozen truffles. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. cool. . Drop by tsp. beat cream cheese. Roll into balls. melted 1 Oreo pie crust (6 oz) preheat oven 325F.
baking soda ½ tsp.bake at 350 F. ¾ cup milk 1 package cream cheese. softened ¼ cup icing sugar 2 tbsp. Preheat oven to 425 F. kiwi. raspberries. apricots. icing sugar Cream Crisco. 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 . cinnamon ¼ tsp. Gradually blend in flour and icing sugar. Filling: 1 package lemon instant pudding (4 serving size). Prick well with fork and chill 30 minutes. . Chill. icing sugar and lemon juice together until smooth. . lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp.Prepare pudding according to package using only ¾ cup milk. grapes. pears. . Makes 2 dozen. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. peaches.Brush over fruit to glaze. Spread evenly over baked crust.pour into muffin tins. .Whip cream until stiff and fold into cheese mixture.Arrange fruit attractively over filling. Beat cream cheese. .mix all ingredients. . mandarin oranges. Beat in prepared pudding. Bake crust 9 to 12 minutes or until golden. strawberries. BRAN MUFFINS 2 ½ cups flour 1 tbsp. Cool thoroughly. etc…) . Combine jam and lemon juice until smooth.
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 well. Don’t overbake. Bake at 425F for 12-15 minutes or just until set. mix well. Semi-sweet chocolate chips Beat butter. slightly beaten 1 tsp. Fills 2/3 cup syrup into each pastry shell. Bake at 350F for 10 minutes . onto greased baking sheet. Drop by tsp. Put raisins into pastry shells. Place into muffin tins. Stir in remaining ingredients. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds.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. brown sugar and egg. Filling: combine all ingredients except raisins. vanilla ¼ tsp. salt 1 pkg.
Press firmly onto bottom of 9 inch springform pan. Bake at 325F. Spray bread and bowl with Pam. Loosen cake from rim of pan. Let set for 10 minutes before serving. Chocolate curls. softened 1 cup sugar 3 tbsp. – 200F. Beat: cream cheese. Pour over crust. for 10 minutes. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. Brush with butter. sugar 3 tbsp.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. 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. flour and vanilla. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. Mix well. Mix crumbs. then eggs. Bake at 325F. (8 oz) each cream cheese. for 1 hour and 5 minutes or until center is almost set. 1 cup sugar. Add sour cream. Shape into 2 loaves. Add water if necessary. HOWARD’S BREAD Oven: 150F. Place dough in oven for ½ hour. melted 5 pkgs. butter. Spray 2 loaf pans and place dough inside. cool before removing rim. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. sugar and melted butter. Take out and knead. Refrigerate 4 hours before or overnight. . flour 1 tbsp. Mix: 3 cups flour ½ cup steel cut oats 2 tsp.
(4 serving size) instant vanilla pudding mix 2 cups whipping cream. Add pudding mix. . whipped. Retrieve with fork and place on cookie sheet. If you have chocolate leftover. Fold in whipped cream. Stir in evaporated milk. Garnish: fresh strawberries and toasted sliced almonds. drop fresh nuts into it. 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. ½ cup strawberry jam. Chill until set. combine Eagle Brand and water. Chill 4 hours or until set. Dip each ball in warm chocolate. Serves 10 . coconut and butter in bowl. 1 pkg. Stir And spoon out in small mounds. half the jam and half the remaining pudding mixture. pound cake. ending with pudding mixture. Melt squares of chocolate and wax in double boiler. Top with half of the cake cubes. Cover cookie sheet with wax paper. half of the strawberries. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl.12.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. sliced. Garnish with more strawberries and almonds. Refrigerate. cubed 4 cups fresh strawberries. Form chilled coconut mixture into small balls. cover with plastic and chill 1 hour. Repeat layering. 1 pkg. In a large mixer bowl. beat well.
Pour liquid mixture into each muffin tin. sugars. brown sugar. Makes 12 tarts. Bake at 375F for 20-25 minutes or until set. FESTIVE BUTTER TARTS Crisco pastry dough. 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. .butter and vanilla until blended. eggs. baking powder ½ tsp.Preheat oven 400F. baking powder and salt. . bake for 15-20 minutes or until knife comes out clean. Cool 10 minutes. butter and salt.Make a well in center of dry ingredients: add milk mixture and stir to Combine. . . salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. corn syrup.Combine in large bowl: flour.Spoon into greased muffin cups. Combine eggs. Remove from tins. Sprinkle raisin over the bottom of each tart. Stir in chocolate chips.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. Cool before removing from tins. Vanilla 1 package (12 oz) chocolate chips .In another bowl combine: milk. .
salt . . 6 egg yolks . VARIATIONS: Pineapple Chiffon . .Use above ingredients except omit the nuts.Substitute one can of pineapple with juice instead of water.mix above ingredients until fluffy. orange rind .2 tsp.Use vanilla flavouring. 3 tsp. Chocolate Chip Chiffon .39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour .(½ cup crushed pineapple). cloves .2 tbsp. . lemon rind. .½ tsp. . . 2 tsp.Also use all white sugar. molasses . baking powder . lemon juice. ½ cup oil . .pour into two ungreased angel food tins.1 tsp. . orange juice . cream of tartar.Add 2 tsp. . Spice Chiffon .Use above ingredients except omit the nuts. then add 1 ¾ cup brown sugar cup finely chopped walnuts.beat 8 egg whites with ½ tsp.Use all white sugar Cherry Chiffon .1 tsp. 1 tsp.bake at 325F.Add 1 tsp.Use above ingredients except omit the nuts .Also use all white sugar.Use lemon flavouring. .Add: 1 tsp. cinnamon .¼ cup maraschino cherry juice .Use above ingredients except omit the nuts .Add semi-sweet chocolate chips. butterscotch or vanilla flavouring ¾ cup cold water or more.½ tsp. maple. nutmeg . vanilla .½ cup finely chopped maraschino cherries. Lemon Chiffon . 40-45 minutes.Use above ingredients except omit the nuts.fold both mixtures together gently.
Then 325F. Take off heat.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Bake at 425F. for 15-20 minutes. Secret: must be beaten for a long time. Deep fryer. onto greased cookie sheet. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Place 8 cups of flour in large bowl. yeast 3 tsp.let rise in a small bowl for 10 minutes. sugar 1 ¼ cup warm water . Split in half when cooled and fill with whipped cream (sweetened). Let rise 2 hours. Let rise covered ½ hour. 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. Mix together using plastic spoon. Mix well. melted Add to yeast mixture. Add liquids to flour. Makes 40 to 50 doughnuts depending on size. Cut with bottom of glass. May freeze cream puffs. Add 4th egg if it is not smooth. . Start with 8 cups of flour and add remaining reserve flour as needed. Plus 2 cups of flour on reserve. Drop dough by tsp. Add 3 unbeaten eggs (one at a time) using hand mixer. for 20 minutes. Roll in sugar. covered in warm place. Turn onto floured surface and roll out ½ at a time.
Press into 9 inch pie plate. chocolate.Chop remaining pecans. . Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. In saucepan – cook and stir over low heat. . icing sugar and vanilla. remaining whipping cream. Pour over pie. . Mix with granulated sugar and butter. Bake 12 minutes or until lightly browned. vanilla preheat oven 350F. divided 1 pkg. Kraft carmels 2/3 cups whipping cream. divided ¼ cups sugar ¼ cups butter 1 pkg. semi-sweet chocolate ¼ cup icing sugar ½ tsp. place 2 cups pecans in food processor. Refrigerate at least 2 hours. sprinkle over pie. gently spread to cover top of pie.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. Cool completely. finely grind.pour into pie crust. stirring after each minute.
corn syrup. Pour mixture into baked pie crust. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. Beat egg yolks slightly and add part of hot mixture. Cover pie crust edges with aluminum foil if necessary. Add pecans. Place 2-3 sliced bananas on bottom of baked pie crust. eggs. Cook until mixture bubbles. Remove from heat. sugar.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. BANANA CREAM PIE 1 baked Pastry crust 1/3 cup flour 1/3 cup sugar Pinch salt 2 cups milk 2 egg yolks beaten 1 tbsp. coconut and chocolate chips. . Stir well. Mix. vanilla 2-3 bananas mix flour. Fit into 9 inch pie plate. butter 1 tsp. vanilla and salt in large bowl. Bake at 325F for I hour and 15 minutes or until set. Blend and return to saucepan. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. Gradually add milk and stir until smooth. sugar and salt in saucepan. Decorate with additional sliced bananas (dipped in lemon juice). stir in butter and vanilla. Stir together butter. Pour filling into pie crusts. Remove from heat. Cook over medium heat until mixture is thick. vanilla ¼ tsp. Cool completely before serving. Cool.
and half of pudding mixture in 3 quart round baking dish.layer half of pound cake cubes. Cook and whisk constantly until Thickened (13-15 minutes). egg yolks. . cornstarch and salt In saucepan over medium-low heat.Spread meringue over pudding. vanilla extract 1 lb.cover pudding and chill 6 hours. sliced Pudding: . Meringue: ¼ cup sugar ¼ tsp. sugar. .Whisk together half-and-half.Combine sugar and salt. vanilla extract .Bake at 375F.Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. butter 2 tsp. Repeat layers.Beat egg whites and vanilla at high speed until foamy. Remove from heat. . salt 3 tbsp. half of bananas. for 15 minutes or until golden brown. salt 4 egg whites ¼ tsp. . . . .stir in butter and vanilla. pound cake.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp. cubed 4 large ripe bananas. .