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