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CARROT CAKE
BOW TIES
3 eggs.
¼ cup sugar.
3 tbsp. butter.
1 tbsp. lemon rind.
3 tbsp. orange juice.
dash of salt.
3 cups flour.
SNOWBALLS
½ cup butter.
½ cup shortening.
1 tsp. vanilla.
2 cups flour.
1 cup ground nuts (pecans or walnuts).
icing sugar.
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.
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.
PRUNE JAM
¼ cup cornstarch.
¼ cup sugar.
1 ¼ cup milk.
1 cup butter.
3 tbsp. icing sugar.
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 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
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
CHOCOLATE FINGERS
½ lb. butter
1 large cream cheese ( 8oz.)
1 egg yolk
2 ½ cups Monarch Cake Flour
Nut Mixture:
- 3 beaten egg whites.
- ¾ cups sugar (beat until stiff).
- mix in 1 cup ground nuts.
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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
1 cup butter
2 cups sugar
2 eggs
fold in 1 cup sour cream
2 cups flour
1 tsp. baking powder
1 tsp. vanilla
NUT MIXTURE:
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
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
Glaze:
- icing sugar, almond or vanilla flavouring,
and egg whites or milk.
- mix and brush on cookies.
9
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
APPLE CAKE
3 eggs
1 ½ cup sugar
1 cup oil
APPLE SQUARES
ANISE WAFFLES
3 eggs
½ cup sugar
½ cup butter
2 tsp. anise
2 cups flour
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)
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
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.
2 ½ cups milk
¼ cup sugar
3 egg yolks
3 tbsp. cornstarch
1/8 tsp. cinnamon
2 cups cooked rice
¼ cup raisins
2 cups butter
2 cups brown sugar
2 egg yolks
2 tsp. vanilla or maple
5 cups all purpose flour
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)
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
CHOCOLATE MOUSSE
- 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
- 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
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
BERRIED TREASURE
GRANOLA BARS
- 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.
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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
JELL-O JIGGLERS
Single Crust:
Double Crust:
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
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.
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M & M COOKIES
- 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.
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
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
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
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
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
SUGAR COOKIES
- mix together.
- roll our and cut into shapes.
- bake at 350 F. for 10 minutes or until golden.
28
- mix together.
- press into pan.
- bake at 350 F. for 15-20 minutes.
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
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
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
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
PAVOLA
TRUFFLES ROYALE
- 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
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.
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
HOWARD’S BREAD
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
1 cup raisins
3 eggs
1 cup corn syrup
2/3 cup brown sugar
1/3 cup butter – melted
Pinch salt
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
Lemon 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
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
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: