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1

CARROT CAKE

- 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.
5

RICH BELGIUM STYLE WAFFLES

1 egg yolk
1 cup sour cream
½ cup milk
3 tbsp. melted butter
1 cup flour
2 tsp. sugar
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda

- mix above ingredients.

- 1 egg white stiffly beaten

- fold in egg white.

LIGHT AND CRISP WAFFLES

2 egg yolks.
2 cups milk.
2 cups all purpose flour.
1 tbsp. baking powder.
½ tsp. salt.
1/3 cup oil.
2 egg whites, stiffly beaten

- mix egg yolks, milk, flour, baking powder, salt and


oil. in large bowl.
- fold in egg whites.
- cook in waffle iron.
- serve with favourite toppings.
- may also freeze cooled waffles.
6

CHOCOLATE FINGERS

1 lb. chopped dates.


1 lb. jar peanut butter
½ lb. chopped walnuts.
2 cups icing sugar.
4 tsp. melted butter.
1 tsp. vanilla.
1 package semisweet chocolate.
½ slab wax.

- mix the above ingredients with hands and


mold into “fingers”.
- refrigerate.
- melt chocolate and ½ slab wax slowly.
- dip date fingers into chocolate mixture and place on
wax paper covered cookie sheets.

CREAM CHEESE KIFLES

½ lb. butter
1 large cream cheese ( 8oz.)
1 egg yolk
2 ½ cups Monarch Cake Flour

- mix all together at slow speed.


- form into ball and refrigerate.
- take ½ of dough and roll out, use lots of flour,
cut into squares and fill with prune jam or nut
mixture.
- bake in 325 oven.

Nut Mixture:
- 3 beaten egg whites.
- ¾ cups sugar (beat until stiff).
- mix in 1 cup ground nuts.
7

BANANA CAKE

2 ½ cups flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 tsp. cinnamon
¾ tsp. salt
1 ½ cups sugar
1 ¾ cups oil
4 eggs
4 mashed bananas
nuts

- mix above ingredients.


- pour in cake pan.
- sprinkle with nuts.
- bake at 350 until golden.

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. vanilla

- pour half of above into bundt pan.


- sprinkle with nut mixture and add rest of batter.
- bake in 350 oven for 1 hour.

NUT MIXTURE:

- 2 tbsps. brown sugar.


- ¼ cup chopped nuts.
- ½ tsp. cinnamon.
(may double nut mixture if desired).
8

SNOW FLAKES

1 cup shortening.
13 ounces cream cheese.
1 cup sugar.
1 egg yolk.
1 tsp. vanilla.
1 tsp. grated lemon rind.
2 ½ cups flour.
½ tsp. salt.
¼ tsp. cinnamon

- oven 325 F.- 350 F.

- cream shortening, cheese and sugar.


- beat in egg yolk, vanilla, lemon rind.
- gradually blend in flour, salt and cinnamon.
- press through cookie press onto greased
cookie sheets.
- top with desired sprinkles.

HONEY COOKIES

1 cup butter
¾ cup brown sugar
1 cup honey
2 eggs
½ cup sour cream
5 ½ cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves

- mix above ingredients together.


- roll into balls.
- oven 350 F.

Glaze:
- icing sugar, almond or vanilla flavouring,
and egg whites or milk.
- mix and brush on cookies.
9

CHOCOLATE CARMEL COOKIES

½ cup butter
2/3 cup sugar
3 squares semi-sweet chocolate (melted)
1 egg (separated)
1 tsp. vanilla
1 cup flour
12 caramels
2 tbsp. milk
1 cup finely chopped pecans
2 squares semi-sweet chocolate
1 tsp. oil.

- oven 350F.
- cream butter, sugar, add chocolate, egg yolk, vanilla, flour.
- wrap in plastic, chill 15 minutes.
- roll into 1 inch balls, dip in egg whites, then roll in pecans.
- use wooden spoon for dents.
- bake 10 to 12 minutes.
- meanwhile melt caramels with milk.
- pour ½ tsp. caramel into cookies dents.
- drizzle with melted chocolate and oil mixture.

MARBLE BROWNIES

1 package brownie mix


3 oz. cream cheese
5 tbsp. butter
1/3 cup sugar
2 eggs
2 tbsp. flour
¾ tsp. vanilla
1 tub frosting or your own favorite frosting.

- soften cream cheese and butter.


- beat together, add sugar, eggs, flour, vanilla until smooth.
- mix cake like brownie as directed.
- pour half of brownie batter into greased pan.
- pour all the cream cheese mixture over the brownie layer.
- spoon remaining brownie batter in spots over the top.
- swirl the two mixtures together with a knife.
- bake at 350 F. for 40 minutes.
- cool and frost brownies.
10

APPLE CAKE

3 eggs
1 ½ cup sugar
1 cup oil

Mix: 2 cups flour


1 tsp. cinnamon
½ tsp. allspice
1 tsp. baking soda
¼ tsp. salt

- mix all ingredients.


- peel and slice 5 tart apples.
- fold into above mixture.
- add ½ cup of raisins if desired.
- bake at 325 F. in 9 x 13 pan for 1 hour.

APPLE SQUARES

Dough: 2 ½ cups flour


¾ cup shortening or butter
3 tbsp. sugar
lemon rind if desired

- mix ingredients together.

Mix: 3 rounded tbsp. sour cream


3 egg yolks

- add to previous ingredients and mix together.


- divide into two loaves.
- let rest a few minutes.
- use favorite apple filling recipe.
11

ANISE WAFFLES

3 eggs
½ cup sugar
½ cup butter
2 tsp. anise
2 cups flour

- mix flour and sugar in larger bowl.


- rub in butter until fine in texture.
- add unbeaten egg and anise.
- knead dough until smooth.
- form into walnut size balls.
- press with hot waffle iron.

UNBAKED CHEESE CAKE

2 packages (8 oz) cream cheese


¾ cup sugar
6 -7 tbsp. lemon juice
½ tsp. cinnamon
2 tsp. vanilla
2 cartons Rich Whip

- cream all together, except Rich Whip.


- beat Rich Whip until stiff.
- slowly add cream cheese mixture.
- prepare graham cracker crust.
- pour mixture into cracker crust.
- refrigerate or freeze.
- top with cherry pie filling if desired.
12

OLD FASHIONED GINGERSNAPS

3 cups flour
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
½ tsp. salt
½ tsp. ground cloves
¾ cup butter or shortening
1 cup brown sugar
1 egg
¾ cup molasses
1 cup sugar (for rolling cookies)

- oven 350 F. makes 3 dozen.


- mix flour, baking soda, ginger, cinnamon, salt and cloves.
- in large bowl beat butter or shortening until creamy.
- add brown sugar, egg and molasses until blended.
- stir flour mixture into butter mixture.
- wrap dough in plastic wrap and refrigerate until firm enough
to handle – about 1 hour.
- shape dough into 1 ½ inch balls and roll in granulated sugar.
- place balls 2 inches apart on ungreased cookie sheet.

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. baking powder
½ tsp. baking soda
½ tsp. ground nutmeg
½ tsp. cinnamon
½ tsp. salt
¼ tsp. allspice
finely grated lemon peel

- mix all ingredients and pour batter into two angel food cake tins.
- bake at 305 F. for 50-60 minutes.
13

LIGHT ZUCCHINI BREAD

3 eggs
3 ¼ cups oil
1 ½ cups sugar
1 tsp. lemon peel
½ tsp. orange extract
¼ tsp. vanilla
2 cups grated zucchini
2 ½ cups flour
¾ tsp. salt
½ tsp. cinnamon
¼ tsp. ginger
1 tsp. soda
2 tsp. baking powder
½ cup chopped nuts

- mix ingredients.
- pour into two loaf pans.
- bake at 350 F. for 1 hour.

QUICK & EASY RICE PUDDING

2 ½ cups milk
¼ cup sugar
3 egg yolks
3 tbsp. cornstarch
1/8 tsp. cinnamon
2 cups cooked rice
¼ cup raisins

- in 1 quart microwave-safe bowl, whisk together


milk, sugar, egg yolks, cornstarch and cinnamon.
- place in microwave and cook on high for 8 minutes
stirring 3 times during cooking until mixture has thickened.
- remove from microwave and stir in rice and raisins.
- let stand 5 minutes before serving. (6 servings)
14

BERRY CREAMY CHERRY CRANBERRY CHEESECAKE

1 cup ground almonds


1/3 cup graham wafer crumbs
¼ cup butter, melted
3 pkgs ( 250 g. each) cream cheese
1 can Eagle Brand Condensed Milk
3 eggs
1 can E.D. Smith Cherry Cranberry Pie Filling
( 1 cup reserved)

- combine almonds, crumbs and butter, press onto


bottom of 9” springform pan.
- beat cream cheese until fluffy, gradually add Eagle
Brand, Beat in eggs.
- pour mixture into pan.
- Drop spoonfuls of pie filling over batter, swirl through
to marble.
- bake at 325 F. for 45-50 minutes.
- cool and refrigerate overnight for best results.
- serve with reserved pie filling and garnish as desired.
- serves 10 -12.

SHORT BREAD SQUARES

2 cups butter
2 cups brown sugar
2 egg yolks
2 tsp. vanilla or maple
5 cups all purpose flour

- mix all ingredients.


- spread in large cookie tray.
- bake 300 for 30 minutes or until slightly
golden.
- spread with icing. *
- sprinkle with ground walnuts (optional).

* ICING: 2 cups icing sugar


½ cup softened butter
maple or rum flavouring
4 tbps. cocoa powder
- cream ingredients and add a few drops of milk.
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)

- preheat oven 350 F. or 235 F. for glass dish.


- melt butter in 13” x 9” dish
- sprinkle graham crumbs over butter and mix together
and press into pan.
- pour Eagle Brand Milk over crumbs.
- sprinkle with chocolate chips, then coconut and nuts.
- press down firmly.
- Bake 25 to 30 minutes until lightly browned.
- cool well before cutting.
- makes 24 bars.

QUAKER’S BEST OATMEAL COOKIES

1 ¼ cups butter
¾ cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla
1 ½ cup flour
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
3 cups Quaker Oats
chopped nuts optional
raisins optional

- oven 350 F.
- mix above ingredients.
- drop by spoonfuls on cookie sheet.
- bake approximately 10 minutes or until golden.
16

BANANA BRAN MUFFINS

1 ¾ cups plus 1/8 cup flour


¾ cups Quaker Oats
¾ cups Natural Bran
1 ½ tsp. baking powder
1 ½ tsp baking soda
¼ tsp. 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. molasses
¾ cup raisins
1/3 cup chopped nuts (optional)

- combine flour, oats, bran, baking powder, soda and salt.


- mix oil, brown sugar and eggs.
- stir in mashed bananas, milk and molasses.
- add liquid ingredients to dry ingredients.
- stir until moistened.
- add raisins and nuts.
- spoon into large muffins tins.
- bake at 375 F. for 20 minutes or until golden.

POPPY SEED CAKE

1 white cake mix


1 plus cup of poppy seed
1 cup milk

- fill 2 cup measuring cup with a little over 1 cup


of poppy seed and the rest with milk.
- let stand a while.
- proceed with cake mix.
- do not use liquids in cake mix.
- use poppy seed and milk mixture instead.
- bake as directed.
- ice as desired.
17

POPPY SEED NOODLES

- cover frying pan with oil.


- stir in 2 cups of poppy seed and 1/3 cup sugar.
- add ½ cup milk and ½ tsp. vanilla.
- add cooked noodles.
- simmer.
- serve warm.

CHOCOLATE MOUSSE

7 squares semi-sweet chocolate melted


3 eggs
2 tbsp. your favourite liqueur
3 tbsp. icing sugar
1 cup whipping cream, whipped stiff
1 square semi-sweet chocolate grated
icing sugar

- combine 7 squares chocolate, 1 whole egg and 2 egg yolks; mix well.
- blend in liquor.
- beat 2 egg whites until foamy.
- add icing sugar and beat until stiff, shiny peaks form.
- fold whipped cream into egg whites.
- carefully fold chocolate mixture into egg white mixture.
- pour into plastic wrap lined 4 cup bowl.
- chill until set, at least 3 hours.
- unmould onto serving plate.
- remove plastic wrap.
- decorate with grated chocolate and icing sugar.
18

OATMEAL CRUMBLE

2 cups rolled oats


1 ½ cups flour
2 tsp. baking powder
1 cup brown sugar
1 cup butter

- mix ingredients.
- place half in buttered dish.
- fill with apple, cherry or blueberry filling.
- place remaining crumble mixture on top.
- bake at 325-350 F. until brown.

NANAIMO BARS

In heavy skillet combine:


½ cup butter
¼ cup sugar
1 egg slightly beaten
¼ cup cocoa

- heat on very low until mixture thickens.


- take off stove and add:
2 cups graham cracker crumbs
1 cup coconut flakes
½ cup chopped nuts
- mix and press into 9” pan.
- cool in refrigerator.

Cream: ¼ cup butter


3 tbsp. milk
2 cups icing sugar
2 tbsp. vanilla pudding powder

- spread over 1st mixture and chill.


- in small heavy sauce pan melt slowly:
4 squares semi-sweet chocolate
2 tsp. butter
- blend with spoon and spread over chilled mixture.
- store in refrigerator.
19

NUT LOG ROLL CAKE

1 ¼ cups sifted cake flour


1 cup fine ground walnuts
4 eggs
1 tsp. maple flavouring
1 tsp. baking powder
¼ tsp. salt
1 tsp. rum
1 cup sugar
1/3 cup water
¼ tsp. cream of tartar

- line pan with wax paper.


- oven at 325 F.
- sift flour, salt and baking powder.
- separate eggs.
- mix egg yolks, flavourings and sugar into
sifted mixture and water (as needed), then whip
egg whites with cream of tartar – fold with mixture.
- fold walnuts into mixture.
- pour in lined pan and bake for 10 minutes.

BLUEBERRY STREUSEL MUFFINS

2 ½ cups flour
1 ¼ cups sugar
1 tbsp. baking powder
1 cup butter
½ tsp. ground cinnamon
¾ cup milk
2 eggs
1 ½ tsp. vanilla
2 cups fresh or frozen blueberries

- combine flour with sugar and baking powder in bowl..


- cut in butter until it is in tiny pieces
- remove ¾ cup of this mixture to a small bowl.
- stir in cinnamon, reserve.
- combine milk with eggs and vanilla and add to flour mixture .
- stir until moistened add blueberries gently.
- spoon batter into 12 large muffin cups (lined or greased).
- sprinkle each with the reserved cinnamon/crumb mixture.
- bake 30 – 35 minutes at 350 F. Cool before removing.
20

BERRIED TREASURE

4 cups berries (strawberries, raspberries,


blueberries, etc…)
2 tbsp. sugar
1 cup flour
½ tsp. salt
2 tsp. baking powder
1 egg
1 cup milk

- bring the berries and sugar to a boil over medium heat in a


large saucepan.
- meanwhile, in a bowl mix the remaining ingredients together
to form a pudding.
- pour the pudding mixture over the berries, cover and simmer
for 15 to 20 minutes over low heat.
- Serves 4.

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.
- line 15 x 10 inch pan with foil, grease.
- in large bowl combine all ingredients, mix well.
- press evenly into prepared pan.
- bake 25 to 30 minutes or until golden brown.
- cool slightly, remove from pan and peel off foil.
- cut into bars, makes 36 bars.
21

APPLE STREUSEL CAKE

½ cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup dairy cream
2 cups chopped peeled apples

topping: ¾ cup each: chopped pecan and brown sugar.


2 tsp. cinnamon
3 tbsp. butter
whipped cream

- in a medium bowl cream butter and sugar.


- add eggs, vanilla until light and fluffy.
- combine flour, baking powder, soda and salt.
- add dry ingredients alternately with sour cream to creamed
mixture.
- fold in apple.
- spread batter in greased 9 x 13” pan.
- combine topping ingredients and sprinkle evenly over batter.
- bake at 350 F. for 35 – 40 minutes.

JELL-O JIGGLERS

- dissolve 2 packages of Jello -O (170 g)


in 2 ½ cups of boiling water.
- pour into pan.
- chill 3 hours.
- cut into desired shapes.
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. cold water

Double Crust:

2 cups all-purpose flour


1 tsp. salt
¾ stick Crisco stick or ¾ cup Crisco shortening
5 tbsp. cold water

9 inch deep dish double crust


or two 10 inch double crust:

2 2/3 cups all purpose – flour


1 tsp. salt
1 cup Crisco shortening
7 to 8 tbsp. cold water

- spoon flour into measuring cup and level.


- mix flour and salt in medium bowl.
- cut in Crisco using pastry blender until pea-size chunks.
- sprinkle with water, one tablespoon at a time.
- toss lightly with fork until dough will form ball.
- divide dough as required.
- flour dough lightly and roll into circle between two sheets of wax paper.
- flip into pie plate.
- fold edge under and flute edges.
- bake according to desired pie selections.
- for baked pie shell recipes heat oven to 425 F.
- prick bottom and sides with fork to prevent shrinking.
- bake at 425 F. for 10 to 15 minutes or until lightly browned.
- for unbaked pie shell recipes follow directions on selected recipe.

BAKING HOME MADE FROZEN PIES

Apple Pies: bake uncovered at 425 F. for 15 – 20 minutes, then at 350 F. for remainder.
Pumpkin Pies: bake at 400 F. for 10 minutes, then reduce to 325 F. for remainder.
23

DOUBLE CHOCOLATE CHEESECAKE

crust: 1 cup crushed chocolate wafers


3 tbsp. melted butter

filling: 3 packages (@ 8 oz. cream cheese)


¾ cup sugar
3 eggs
1 tsp. vanilla
3 squares white chocolate melted
2 tbsp. raspberry or orange liqueur (optional)
3 squares semi-sweet chocolate melted

glaze: 6 squares semi-sweet chocolate


¼ cup butter
2 tsp. vegetable oil

crust: - combine crumbs and butter, press firmly onto bottom of 9”


springform pan. Bake at 350 F. for 10 minutes.

filling: - blend cream cheese and sugar. Add eggs, one at a time, mixing well
after each addition. Add vanilla. Remove ½ of the batter to another
bowl. Stir in melted white chocolate and liquor into this portion. To
remaining batter, blend in melted semi-sweet chocolate. Pour dark
batter into crumb-lined pan, spread evenly. Spoon white batter
carefully over top, spread evenly. Bake at 425 F. for 10 minutes,
reduce heat to 250 F. and bake 30 - 35 minutes longer or until center
of cake is just barely firm. Remove from oven and run knife around
sides. Let cool completely before removing sides.
glaze: - melt chocolate with butter and oil over hot water stirring until
smooth. Place cake on rack over waxed paper. Pour glaze over
entire cake. Bang rack several times to smooth glaze. Using back of
spoon draw lines along surface of glaze. If desired garnish with
chocolate curls.

OATMEAL CHEWS

½ cup butter
1 cup brown sugar
1 tsp. vanilla
2 cups rolled oats
- mix ingredients and press into pan.
- bake at 350 F. until golden.
24

M & M COOKIES

2 ¼ cups all-purpose flour


1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
¾ cup sugar
¾ brown sugar
1 tsp. vanilla
2 eggs
2 cups or 12 oz. M & M pieces

- oven 375 F.
- combine flour, baking soda and salt in small bowl.
- beat butter, sugars and vanilla in large bowl until creamy.
- add eggs one at a time.
- gradually beat in flour mixture.
- stir in M & M’s.
- drop by tablespoons onto greased baking sheets.
- bake for 9 – 11 minutes or until golden brown.
- let stand 2 minutes before removing.
- makes about 5 dozen cookies.

MERINGUE SPICE CAKE

2 cups flour
3 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
½ tsp. cloves
½ cup shortening
1 cup brown sugar
2 eggs and one yolk (or two)
¾ cup milk
chopped nuts

- mix ingredients for cake batter.


- beat 1 egg white stiff and add ½ cup brown sugar.
- spread on cake batter and sprinkle with chopped nuts.
- bake at 350 F. for 45 minutes or until golden.
25

CHERRY CRUMBLE CAKES

2¼ cups flour
¾ cups sugar
¾ cups butter
½ tsp. baking powder
½ tsp. baking soda
½ cup chopped nuts
1 egg
1 cup plain yogurt
1 tsp. grated lemon rind
1 can cherry pie filling

- stir flour and sugar in bowl.


- cut in butter until mixture crumbly.
- set aside ½ cup of the mixture.
- add baking powder, baking soda and nuts to
remainder of mixture.
- mix beaten eggs, yogurt and lemon rind in small bowl.
- add to dry ingredients.
- spread 2/3rds of batter into 8 greased custard cups.
- spoon cherry pie filling over batter.
- drop remaining batter by small spoonfuls over filling.
- sprinkle with reserved crumbs mixture.
- place cups on baking sheet.
- bake at 350 F. for 25-30 minutes or until done.

ZUCCHINI MUFFINS

2 cups flour
¾ tsp. salt
2 tsp. baking powder
3 tbsp. sugar
1/8 tsp. mace
2 tbsp. butter
1 cup zucchini
1 egg
½ cup milk
½ tsp. cinnamon
1 tbsp. sugar

- mix all ingredients.


- bake at 350 F.
26

DARK ZUCCHINI BREAD

3 eggs
1 cup oil
2 cups brown sugar
3 tsp. vanilla
3 cups grated zucchini
1 tbsp. molasses
4 cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie sauce
½ cup chopped nuts

- mix all ingredients.


- pour into two loaf pans.
- bake at 350 F. for 1 hour.

CINNAMON ORANGE DONUT DROPS

2 cups flour
¼ cup sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg or mace
1 tsp. cinnamon
1 tbsp. grated orange rind
¼ cup oil
½ cup milk
¼ cup orange juice
1 egg

- heat oil for frying.


- combine flour, sugar, baking powder, salt, spices,
and orange rind.
- add oil, milk, orange juice, egg.
- stir with fork until mixed.
- drop by tsp. into hot oil.
- fry until golden brown.
- drain on paper towels.
- roll warm donuts in cinnamon and sugar mixture.
27

CHOCOLATE RIPPLE CHEESCAKE SQUARES

1 cup graham wafer crumbs


3 tbsp. sugar
¼ cup melted butter
1 pkg.(250 g) cream cheese, softened
¾ cup 2 % evaporated milk
½ cup sugar
1 egg
2 tbsp. flour
2 tsp. vanilla
½ cup semi-sweet chocolate chips

- combine wafer crumbs, 3 tbsp. sugar and butter.


- press onto bottom of an 8” square pan.
- blend cream cheese, evaporated milk, ½ cup sugar. egg, flour
and vanilla and smooth.
- melt chocolate chips.
- stir ½ cup of vanilla mixture into chocolate.
- drizzle half of chocolate mixture over crumb crust.
- pour vanilla mixture next.
- drizzle remaining chocolate mixture over top.
- draw a knife through batter to swirl.
- bake at 300 F. for 40-45 minutes or until set.
- cool then chill before cutting.

SUGAR COOKIES

2 sticks softened butter


1 cup sugar
1 egg
1 ½ tsp. vanilla
3 cups flour
1 ¼ tsp. baking powder

- mix together.
- roll our and cut into shapes.
- bake at 350 F. for 10 minutes or until golden.
28

SHORT BREAD COOKIES

1 cup softened butter


½ cup sugar .
2 (1/2) cups flour

- mix together.
- press into pan.
- bake at 350 F. for 15-20 minutes.

MAISIE’S SHOIRTBREAD COOKIES

1 lb. butter
1 cup sugar
1 tsp. salt
4 cups flour

- mix together.
- press into pan.
- bake 350 F. for 15 to 20 minutes.

APPLE SQUARES

3 ½ flour
¼ tsp. salt
2 egg yolks (use egg whites for brushing crust)
½ cup sugar
½ cup milk
1 cup butter
¼ tsp. lemon rind

- mix flour, sugar and salt and cut in butter.


- add milk, egg yolks and lemon rind.

apple mixture: 12 peeled and sliced apples


1 cup sugar
2 tbsp. cinnamon
¼ cup dry bread crumbs, graham crumbs or a little corn starch
to absorb apple juices.

- place ½ of rolled pastry on bottom of 13 x 9 pan.


- add apple mixture, top with remaining rolled pastry.
- brush with egg whites and bake at 350 F. until golden
29

CARMEL PECAN TURTLES

1 cup Crisco
1 ½ cups sugar
½ cup brown sugar
1 tbsp. milk
3 eggs
1 tsp. vanilla
4 to 5 cups flour
1 ½ tsp baking soda
1 ½ tsp. cream of tartar
1 tsp. salt

28 carmels
2 tbsp. milk
3 cups pecan halves
1 6 oz. bag semi-sweet chocolate

- cream Crisco and sugars together, add milk.


- beat in eggs one at a time, add vanilla.
- combine flour, baking soda, cream of tartar and salt.
- mix into creamed mixture.
- chill one hour.
- roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie
cutters, place 2” apart on ungreased baking sheet.
- bake 5-6 minutes until edges are slightly golden
- remove to cooling rack.
- for topping combine carmels and milk in microwave
- drop by tsp. on top of each cookie.
- place three pecan halves around edge of carmel.
- place chocolate chips in bowl and microwave until melted.
- spread tsp. over carmel.
- cool.

PEANUT BUTTER SNOWBALLS

1 cup peanut butter


1 tbsp. butter
1 cup icing sugar
½ cup chopped nuts
1 cup corn flakes
flaked cocnut

- mix and form into balls.


- make thin icing, roll balls in icing and then into coconut.
30

TRIPLE LAYER BARS

½ cup butter
1 ½ cups graham wafer crumbs
1 pkg. flaked coconut
1 can Eagle Brand sweetened condensed milk
1 pkg. semi sweet chocolate chips
½ cup creamy peanut butter

- oven 350 F. or 325 F. for glass pan.


- melt butter in 13 x 9 pan.
- sprinkle crumbs evenly over butter.
- mix together and press into pan.
- top evenly with coconut then Eagle Brand.
- bake 25 minutes or until lightly browned.
- melt chocolate chips and peanut butter.
- spread over bars.
- cool and then cut into bars

MOCHA MERINGUES

2 tsp. vanilla
1 ¼ tsp. instant coffee
4 egg whites
¼ tsp. cream of tartar
1 cup sugar
2 tbsp. coca powder

- oven 250 F.
- line baking sheets with parchment paper.
- in small bowl combine vanilla and coffee.
- in large bowl beat egg whites, salt and cream of tartar.
- beat at medium speed for 2 minutes until frothy.
- increase speed and slowly add sugar.
- beat egg white mixture until stiff peaks form (10 min)
- add vanilla and coffee mixture.
- decrease speed and add coca powder.
- mix thoroughly.
- drop unto baking sheets by spoonfuls or use pastry bag, etc…
- bake for 30 minutes, then rotate baking sheets and bake for an
additional 20-25 minutes or until meringues are dry.
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. sugar
2/3 cup peach yogurt

For each variation: in blender puree together


ingredients until smooth.

PAVOLA

3 large egg whites


6 oz. sugar
½ tsp. vanilla
½ tsp. vinegar
1 tsp. corn flour

- meringue: egg whites and sugar.


- fold in remaining ingredients.
- spread on wax paper placed on baking sheet.
and build up sides.
- bake at 300F. got 1 hour.
- Cool.
- Peel off wax paper
32

SUPER CHOCOLATE FUDGE

1 package semi sweet chocolate chips


1 can Eagle Brand Sweetened Condensed Milk
1 1/4 cups icing sugar
pinch salt
½ cup chopped nuts

In microwave: combine chips and Eagle Brand


in a 2 quart glass measure. Microwave for 2 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients.
Spread evenly in wax paper lined 8 inch square pan.
Chill 2 to 3 hours or until firm. Turn fudge onto cutting board,
peel off paper and cut into squares.

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. Microwave for 2 minutes.
Stir until chips melt and mixture is smooth.
Stir in remaining ingredients.
Drop by small spoonfuls onto wax paper-lined baking sheets.
Chill 2 hours or until firm.
Makes 4 dozen candlies.

NUT WALNUT KISSES

2 egg whites, beaten.


½ cup sugar, adding slowly
When stiff add: 1 cup ground nuts
1 cup wafer crumbs
- form into balls and press chopped nut into each.
- place on cookie sheet and bake at 250 F. for 15 minutes.
33

TRUFFLES ROYALE

1/3 cup whipping cream


2 tbsp. butter
2 tbsp. sugar
¼ tsp. vanilla
4 squares semi-sweet chocolate
¾ cup chocolate or vanilla wafer crumbs,
toasted coconuts.

Combine cream, butter, sugar; bring to b oil over medium heat.


Remove from heat; add vanilla and chocolate.
Stir until melted.
Chill mixture until firm enough to handle about 3 to 4 hours.
Drop by tsp. into desired coating.
Roll into balls.
Store in chilled airtight container.
Makes 2 dozen truffles.

CHOCOLATE LOVER’S CHEESECAKE

2 pkg. (8 oz each) cream cheese


½ cup sugar
½ tsp. vanilla
2 eggs
4 squares semi-sweet baking chocolate, melted
1 Oreo pie crust (6 oz)

- preheat oven 325F.


- beat cream cheese, sugar and vanilla in large bowl with electric
mixer on medium
speed until well blended.
- add eggs; mix until blended.
- Stir in melted chocolate.
- Pour into crust.
- Bake 40 minutes or until center is almost set; cool.
- Refrigerate several hours or overnight.
34

GOLDEN SUMMER FRUIT FLAN

Shortbread Crust: ½ cup Golden Crisco


1 cup flour
3 tbsp. icing sugar

Cream Crisco. Gradually blend in flour and icing sugar.


Work dough with hands until smooth and press on bottom
and sides of 9 inch flan pan. Prick well with fork and chill 30
minutes. Preheat oven to 425 F. Bake crust 9 to 12 minutes or
until golden. Cool thoroughly.

Filling: 1 package lemon instant pudding (4 serving size).


¾ cup milk
1 package cream cheese, softened
¼ cup icing sugar
2 tbsp. lemon juice
½ cup whipping cream
3 cups fresh or canned fruit (eg. strawberries, kiwi,
grapes, mandarin oranges, raspberries, apricots,
peaches, pears, etc…)

- Prepare pudding according to package using only ¾ cup milk. Beat cream cheese, icing
sugar and lemon juice together until smooth. Beat in prepared pudding.
- Whip cream until stiff and fold into cheese mixture. Spread evenly over baked crust.
- Arrange fruit attractively over filling. Combine jam and lemon juice until smooth.
- Brush over fruit to glaze. Chill.

BRAN MUFFINS

2 ½ cups flour
1 tbsp. baking soda
½ tsp. 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

- mix all ingredients.


- pour into muffin tins.
- bake at 350 F. Makes 2 dozen.
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, slightly beaten
1 tsp. vanilla
¼ tsp. salt
¾ cup raisins

- prepare Crisco Pastry for double-crust recipe


- roll out thinly into 4 inch rounds.
- Place into muffin tins.

Filling: combine all ingredients except raisins; mix well.

Put raisins into pastry shells. Fills 2/3 cup syrup into each
pastry shell.

Bake at 425F for 12-15 minutes or just until set. Don’t overbake.

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. salt
1 pkg. Semi-sweet chocolate chips

- Beat butter, brown sugar and egg.


- Stir in remaining ingredients. Mix well.
- Drop by tsp. onto greased baking sheet.
- Bake at 350F for 10 minutes
36

NEW YORK CHERRY CHEESECAKE

1 cup graham crumbs


3 tbsp. sugar
3 tbsp. butter, melted
5 pkgs. (8 oz) each cream cheese, softened
1 cup sugar
3 tbsp. flour
1 tbsp. vanilla
1 cup sour cream
4 eggs
Garnish: 1 can cherry pie filling. Chocolate curls.

- Mix crumbs, sugar and melted butter.


- Press firmly onto bottom of 9 inch springform pan.
- Bake at 325F. for 10 minutes.
- Beat: cream cheese, 1 cup sugar, flour and vanilla.
- Add sour cream, then eggs. Mix well.
- Pour over crust.
- Bake at 325F. for 1 hour and 5 minutes or until center is
almost set.
- Loosen cake from rim of pan, cool before removing rim.
- Refrigerate 4 hours before or overnight.
- Spread cherry pie filling over cheesecake and garnish with
- Chocolate curls just before serving.

HOWARD’S BREAD

Oven: 150F. – 200F.

Mix: 3 cups flour


½ cup steel cut oats
2 tsp. 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.


- Add water if necessary.
- Spray bread and bowl with Pam. Place dough in oven for ½ hour.
- Take out and knead. Shape into 2 loaves.
- Spray 2 loaf pans and place dough inside. Cover and let rise 15
minutes
- Bake at 350F for 20-25 minutes,
- Brush with butter. Let set for 10 minutes before serving.
37

STRAWBERRIES AND CREAM

1 can Eagle Brand Sweetened Condensed Milk


1 ½ cups cold water.
1 pkg. (4 serving size) instant vanilla pudding mix
2 cups whipping cream, whipped.
1 pkg. pound cake, cubed
4 cups fresh strawberries, sliced.
½ cup strawberry jam.
Garnish: fresh strawberries and toasted sliced almonds.

- In a large mixer bowl, combine Eagle Brand and water.


- Add pudding mix, beat well.
- Chill until set.
- Fold in whipped cream.
- Spoon 2 cups pudding mixture into 4 quart round glass serving
bowl. Top with half of the cake cubes, half of the strawberries,
half the jam and half the remaining pudding mixture.
- Repeat layering, ending with pudding mixture.
- Garnish with more strawberries and almonds.
- Chill 4 hours or until set.
- Refrigerate. Serves 10 - 12.

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, coconut and butter in bowl.


- Stir in evaporated milk, cover with plastic and chill 1 hour.
- Melt squares of chocolate and wax in double boiler.
- Form chilled coconut mixture into small balls.
- Cover cookie sheet with wax paper.
- Dip each ball in warm chocolate.
- Retrieve with fork and place on cookie sheet.
- If you have chocolate leftover, drop fresh nuts into it. Stir
And spoon out in small mounds.
38

CHOCOLATE CHIP MUFFINS

2 cups flour
1/3 cup brown sugar
1/3 sugar
2 tsp. baking powder
½ tsp. salt
2/3 cup milk
½ cup butter – melted
2 eggs
1 tsp. Vanilla
1 package (12 oz) chocolate chips

- Preheat oven 400F.


- Combine in large bowl: flour, sugars, baking powder and salt.
- In another bowl combine: milk, eggs,butter and vanilla until blended.
- Make a well in center of dry ingredients: add milk mixture and stir to
Combine. Stir in chocolate chips.
- Spoon into greased muffin cups; bake for 15-20 minutes or until
knife comes out clean. Cool before removing from tins.

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.


- Combine eggs, corn syrup, brown sugar, butter and salt.
- Sprinkle raisin over the bottom of each tart.
- Pour liquid mixture into each muffin tin.
- Bake at 375F for 20-25 minutes or until set.
- Cool 10 minutes. Remove from tins. Makes 12 tarts.
39

NUT CHIFFON CAKE

2 ¼ cups Swansdown Cake flour - mix above ingredients until fluffy, then add 1
¾ cup brown sugar cup finely chopped walnuts.
3 tsp. baking powder - beat 8 egg whites with ½ tsp. cream of tartar.
1 tsp. salt - fold both mixtures together gently.
½ cup oil - pour into two ungreased angel food tins.
6 egg yolks - bake at 325F. 40-45 minutes.
2 tsp. maple, butterscotch or vanilla flavouring
¾ cup cold water or more.

VARIATIONS:

Pineapple Chiffon

- Substitute one can of pineapple with juice instead of water.


- (½ cup crushed pineapple).
- Use above ingredients except omit the nuts.
- Also use all white sugar.

Chocolate Chip Chiffon

- Use above ingredients except omit the nuts.


- Add semi-sweet chocolate chips.
- Use vanilla flavouring.

Lemon Chiffon

- Use above ingredients except omit the nuts


- Add 2 tsp. lemon juice.
- Add 1 tsp. lemon rind.
- Use lemon flavouring.
- Also use all white sugar.

Spice Chiffon Cherry Chiffon

- Use above ingredients except omit the nuts. - Use above ingredients except omit the nuts
- Add: 1 tsp. cinnamon - ¼ cup maraschino cherry juice
- ½ tsp. cloves - 1 tsp. vanilla
- ½ tsp. nutmeg - ½ cup finely chopped maraschino cherries.
- 1 tsp. orange rind
- 2 tbsp. molasses
- 2 tsp. orange juice
- Use all white sugar
40

DOUGHNUTS (Margaret Hein)

Mix together: 3 pkgs, yeast


3 tsp. sugar
1 ¼ cup warm water
- let rise in a small bowl for 10 minutes.

Mix together: 2 cups milk (warm)


½ cup sugar
Salt
½ cup butter, melted

- Add to yeast mixture.

- Place 8 cups of flour in large bowl.


Plus 2 cups of flour on reserve.

- Add liquids to flour.


- Mix together using plastic spoon.
- Start with 8 cups of flour and add remaining
reserve flour as needed.
- Mix well.
- Let rise 2 hours, covered in warm place.
- Turn onto floured surface and roll out ½ at a time.
- Cut with bottom of glass.
- Let rise covered ½ hour.
- Deep fryer.
- Roll in sugar.
- Makes 40 to 50 doughnuts depending on size.

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.
Take off heat.
Add 3 unbeaten eggs (one at a time) using hand mixer.
Add 4th egg if it is not smooth.
Secret: must be beaten for a long time.
Drop dough by tsp. onto greased cookie sheet.
Bake at 425F. for 20 minutes. Then 325F. for 15-20 minutes.

Split in half when cooled and fill with whipped cream


(sweetened). May freeze cream puffs.
41

CHOCOLATE CARMEL PECAN PIE

3 cups pecan pieces, divided


¼ cups sugar
¼ cups butter
1 pkg. Kraft carmels
2/3 cups whipping cream, divided
1 pkg. semi-sweet chocolate
¼ cup icing sugar
½ tsp. vanilla

- preheat oven 350F.


- place 2 cups pecans in food processor, finely grind.
- Mix with granulated sugar and butter.
- Press into 9 inch pie plate.
- Bake 12 minutes or until lightly browned.
- Cool completely.

Microwave: caramels and 1/3 cup whipping cream in bowl on High


for 3 minutes or until caramels are melted, stirring after each minute.
- pour into pie crust.
- Chop remaining pecans; sprinkle over pie.

In saucepan – cook and stir over low heat; chocolate, remaining


whipping cream, icing sugar and vanilla.

Pour over pie, gently spread to cover top of pie.


Refrigerate at least 2 hours.
42

TOASTED COCONUT-CHOCLATE CHUNK PECAN PIE

1 Pastry crust
1/3 cup butter
1 cup sugar
1 cup light corn syrup
4 eggs
1 tsp. vanilla
¼ tsp. salt
1 ½ cups pecan halves
1 cup sweetened flaked coconut, toasted
¾ cup semi-sweet chocolate chips

- prepare favourite pastry crust.


- Fit into 9 inch pie plate.
- Stir together butter, sugar, corn syrup, eggs, vanilla
and salt in large bowl. Stir well.
- Add pecans, coconut and chocolate chips. Mix.
- Pour filling into pie crusts.
- Bake at 325F for I hour and 15 minutes or until set.
- Cover pie crust edges with aluminum foil if necessary.
- Cool.

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. butter
1 tsp. vanilla
2-3 bananas

- mix flour, sugar and salt in saucepan.


- Gradually add milk and stir until smooth.
- Cook over medium heat until mixture is thick.
- Remove from heat.
- Beat egg yolks slightly and add part of hot mixture.
- Blend and return to saucepan. Cook until mixture bubbles.
- Remove from heat, stir in butter and vanilla.
- Place 2-3 sliced bananas on bottom of baked pie crust.
- Pour mixture into baked pie crust.
- Cool completely before serving.
- Decorate with additional sliced bananas (dipped in lemon juice).
43

BANANA PUDDING POUND CAKE

4 cups half-and-half
4 egg yolks
1 ½ cups sugar
¼ cup cornstarch
¼ tsp. salt
3 tbsp. butter
2 tsp. vanilla extract
1 lb. pound cake, cubed
4 large ripe bananas, sliced

Pudding:

- Whisk together half-and-half, egg yolks, sugar, cornstarch and salt


In saucepan over medium-low heat. Cook and whisk constantly until
Thickened (13-15 minutes). Remove from heat.
- stir in butter and vanilla.
- layer half of pound cake cubes, half of bananas, and half of
pudding mixture in 3 quart round baking dish. Repeat layers.
- cover pudding and chill 6 hours.

Meringue: ¼ cup sugar


¼ tsp. salt
4 egg whites
¼ tsp. vanilla extract
- Combine sugar and salt.
- Beat egg whites and vanilla at high speed until foamy.
- Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form
and sugar dissolves.

- Spread meringue over pudding.


- Bake at 375F. for 15 minutes or until golden brown.

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