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