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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. salt ¼ tsp. flour. sugar 1 tsp.1 egg white stiffly beaten . ½ tsp.fold in egg whites. 2 cups milk. . .cook in waffle iron. . baking powder ½ tsp. in large bowl. .5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. salt and oil. .may also freeze cooled waffles. melted butter 1 cup flour 2 tsp.mix egg yolks. LIGHT AND CRISP WAFFLES 2 egg yolks. stiffly beaten . baking powder. baking powder. milk.fold in egg white. 1 tbsp. 2 egg whites.mix above ingredients. 1/3 cup oil. 2 cups all purpose flour.serve with favourite toppings. baking soda .
2 cups icing sugar. vanilla. cut into squares and fill with prune jam or nut mixture.mix in 1 cup ground nuts. . .bake in 325 oven. ½ slab wax. . . chopped dates. 1 tsp.melt chocolate and ½ slab wax slowly.take ½ of dough and roll out. butter 1 large cream cheese ( 8oz.) 1 egg yolk 2 ½ cups Monarch Cake Flour . CREAM CHEESE KIFLES ½ lb. . Nut Mixture: .3 beaten egg whites. jar peanut butter ½ lb. .6 CHOCOLATE FINGERS 1 lb. .mix all together at slow speed. . 4 tsp.¾ cups sugar (beat until stiff).mix the above ingredients with hands and mold into “fingers”.dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. . 1 lb. .form into ball and refrigerate.refrigerate. use lots of flour. chopped walnuts. 1 package semisweet chocolate. melted butter. .
.7 BANANA CAKE 2 ½ cups flour 2 tsp. NUT MIXTURE: . salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts . cinnamon.pour half of above into bundt pan. baking soda 1 tsp. . (may double nut mixture if desired). . . baking powder 1 ½ tsp.2 tbsps. SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp.bake at 350 until golden.bake in 350 oven for 1 hour. .sprinkle with nut mixture and add rest of batter.¼ cup chopped nuts.pour in cake pan. .sprinkle with nuts. . brown sugar. baking powder 1 tsp.mix above ingredients. cinnamon ¾ tsp.½ tsp. vanilla . .
8 SNOW FLAKES 1 cup shortening. cinnamon . . 1 tsp. 1 cup sugar.mix above ingredients together.oven 325 F. Glaze: . and egg whites or milk.. almond or vanilla flavouring. salt.gradually blend in flour. . . . ¼ tsp.press through cookie press onto greased cookie sheets. vanilla.cream shortening. . cheese and sugar. cloves . lemon rind. . HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp. ½ tsp. salt and cinnamon. baking soda 1 tsp. 1 egg yolk.mix and brush on cookies.top with desired sprinkles. . 1 tsp. vanilla.roll into balls.icing sugar.oven 350 F. . 13 ounces cream cheese. cinnamon 1 tsp. grated lemon rind. 2 ½ cups flour.beat in egg yolk.350 F. .
pour half of brownie batter into greased pan. . . flour ¾ tsp. .wrap in plastic. eggs. caramel into cookies dents.soften cream cheese and butter. . cream cheese 5 tbsp.spoon remaining brownie batter in spots over the top. . . .use wooden spoon for dents. . butter 1/3 cup sugar 2 eggs 2 tbsp. for 40 minutes.oven 350F. oil.drizzle with melted chocolate and oil mixture. vanilla 1 tub frosting or your own favorite frosting. .cream butter. . flour.mix cake like brownie as directed. then roll in pecans.cool and frost brownies.beat together. egg yolk. add chocolate. . . . milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp.pour all the cream cheese mixture over the brownie layer. MARBLE BROWNIES 1 package brownie mix 3 oz. . .meanwhile melt caramels with milk. add sugar. vanilla 1 cup flour 12 caramels 2 tbsp. dip in egg whites. . vanilla until smooth. chill 15 minutes. vanilla.bake 10 to 12 minutes.bake at 350 F. sugar.pour ½ tsp. . flour.swirl the two mixtures together with a knife. .roll into 1 inch balls.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. .
10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp. sugar lemon rind if desired . salt .divide into two loaves. Mix: 3 rounded tbsp. baking soda ¼ tsp.fold into above mixture. . .let rest a few minutes. cinnamon ½ tsp. .mix all ingredients.add to previous ingredients and mix together. .bake at 325 F. .mix ingredients together. in 9 x 13 pan for 1 hour. .add ½ cup of raisins if desired. allspice 1 tsp.use favorite apple filling recipe. APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp. .peel and slice 5 tart apples. . sour cream 3 egg yolks .
.add unbeaten egg and anise.knead dough until smooth. vanilla 2 cartons Rich Whip . lemon juice ½ tsp. . cinnamon 2 tsp.refrigerate or freeze.beat Rich Whip until stiff. .form into walnut size balls.pour mixture into cracker crust. .top with cherry pie filling if desired. UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp.cream all together. .prepare graham cracker crust. . .slowly add cream cheese mixture. . except Rich Whip.press with hot waffle iron.rub in butter until fine in texture. . .mix flour and sugar in larger bowl.11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp. anise 2 cups flour . . .
stir flour mixture into butter mixture.shape dough into 1 ½ inch balls and roll in granulated sugar. . cinnamon ½ tsp. salt ½ tsp. baking soda.mix flour. for 50-60 minutes. cinnamon.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp. vanilla 2 ½ cups flour 1 ½ tsp.in large bowl beat butter or shortening until creamy. ginger. ground nutmeg ½ tsp. ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) . . . makes 3 dozen. . baking soda ½ tsp.add brown sugar. . .oven 350 F. ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp. . .wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. allspice finely grated lemon peel . salt and cloves. egg and molasses until blended. baking powder ½ tsp. ground ginger 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. . salt ¼ tsp.mix all ingredients and pour batter into two angel food cake tins.place balls 2 inches apart on ungreased cookie sheet.bake at 305 F.
salt ½ tsp. .let stand 5 minutes before serving. cinnamon ¼ tsp. cornstarch 1/8 tsp.remove from microwave and stir in rice and raisins. ginger 1 tsp. egg yolks. cornstarch and cinnamon. .13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp. soda 2 tsp. baking powder ½ cup chopped nuts . (6 servings) .bake at 350 F. orange extract ¼ tsp.mix ingredients. . lemon peel ½ tsp. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp.in 1 quart microwave-safe bowl. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. cinnamon 2 cups cooked rice ¼ cup raisins .place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened. . for 1 hour. sugar.pour into two loaf pans. . whisk together milk.
mix all ingredients. .Drop spoonfuls of pie filling over batter.pour mixture into pan.beat cream cheese until fluffy. .bake at 325 F. cocoa powder . SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . press onto bottom of 9” springform pan.cool and refrigerate overnight for best results.D.combine almonds. Beat in eggs.serves 10 -12. crumbs and butter. .14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. . . * . for 45-50 minutes. swirl through to marble.bake 300 for 30 minutes or until slightly golden.spread in large cookie tray.sprinkle with ground walnuts (optional). each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E. * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. . vanilla or maple 5 cups all purpose flour . . melted 3 pkgs ( 250 g. . gradually add Eagle Brand.spread with icing. .serve with reserved pie filling and garnish as desired. . .cream ingredients and add a few drops of milk.
melt butter in 13” x 9” dish .drop by spoonfuls on cookie sheet. baking soda 1 tsp. . . .cool well before cutting.sprinkle with chocolate chips. . . for glass dish.mix above ingredients.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) . 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. .oven 350 F.sprinkle graham crumbs over butter and mix together and press into pan. .Bake 25 to 30 minutes until lightly browned.bake approximately 10 minutes or until golden. cinnamon ¼ tsp.preheat oven 350 F. or 235 F. then coconut and nuts. .makes 24 bars. nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional .pour Eagle Brand Milk over crumbs.press down firmly. .
.bake at 375 F.fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk. . . 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.mix oil.add raisins and nuts.let stand a while.ice as desired.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. for 20 minutes or until golden. . POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk . .stir until moistened.stir in mashed bananas. . soda and salt. oats. baking powder.use poppy seed and milk mixture instead. milk and molasses. .combine flour.bake as directed.do not use liquids in cake mix. .spoon into large muffins tins. . brown sugar and eggs. . . .proceed with cake mix. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . . bran.
.serve warm. .decorate with grated chocolate and icing sugar. your favourite liqueur 3 tbsp.unmould onto serving plate. icing sugar 1 cup whipping cream. . .simmer.17 POPPY SEED NOODLES .add icing sugar and beat until stiff. . at least 3 hours. .cover frying pan with oil.remove plastic wrap. whipped stiff 1 square semi-sweet chocolate grated icing sugar .blend in liquor. .beat 2 egg whites until foamy.carefully fold chocolate mixture into egg white mixture. mix well. . CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp.add cooked noodles. 1 whole egg and 2 egg yolks. vanilla.stir in 2 cups of poppy seed and 1/3 cup sugar. .pour into plastic wrap lined 4 cup bowl. .add ½ cup milk and ½ tsp.fold whipped cream into egg whites. . .chill until set. . .combine 7 squares chocolate. shiny peaks form. . .
NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . Cream: ¼ cup butter 3 tbsp. cherry or blueberry filling. milk 2 cups icing sugar 2 tbsp. .18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp.place half in buttered dish.blend with spoon and spread over chilled mixture. baking powder 1 cup brown sugar 1 cup butter . .store in refrigerator.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts .fill with apple. vanilla pudding powder .mix ingredients. until brown.place remaining crumble mixture on top. .spread over 1st mixture and chill. butter . .in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp. .bake at 325-350 F. .cool in refrigerator. . .heat on very low until mixture thickens.mix and press into 9” pan. .
. cream of tartar .combine flour with sugar and baking powder in bowl.sift flour.stir in cinnamon.fold walnuts into mixture. . salt 1 tsp. .spoon batter into 12 large muffin cups (lined or greased). . . maple flavouring 1 tsp. vanilla 2 cups fresh or frozen blueberries . flavourings and sugar into sifted mixture and water (as needed). baking powder 1 cup butter ½ tsp. . baking powder ¼ tsp. .cut in butter until it is in tiny pieces . BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. .remove ¾ cup of this mixture to a small bowl.pour in lined pan and bake for 10 minutes.stir until moistened add blueberries gently.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. . Cool before removing. .. .separate eggs. rum 1 cup sugar 1/3 cup water ¼ tsp.line pan with wax paper. .oven at 325 F.combine milk with eggs and vanilla and add to flour mixture . salt and baking powder. ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp. then whip egg whites with cream of tartar – fold with mixture.sprinkle each with the reserved cinnamon/crumb mixture.mix egg yolks. .bake 30 – 35 minutes at 350 F. reserve. .
mix well. grease.oven 325 F.line 15 x 10 inch pan with foil.bake 25 to 30 minutes or until golden brown. salt 2 tsp. remove from pan and peel off foil. cover and simmer for 15 to 20 minutes over low heat. 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 . . in a bowl mix the remaining ingredients together to form a pudding. baking powder 1 egg 1 cup milk .bring the berries and sugar to a boil over medium heat in a large saucepan. . . .cool slightly.press evenly into prepared pan.Serves 4. .pour the pudding mixture over the berries.in large bowl combine all ingredients. raspberries. makes 36 bars. etc…) 2 tbsp.meanwhile.20 BERRIED TREASURE 4 cups berries (strawberries. . . sugar 1 cup flour ½ tsp. . . .cut into bars. blueberries.
vanilla 2 cups flour 1 tsp. .spread batter in greased 9 x 13” pan. . . 2 tsp.combine topping ingredients and sprinkle evenly over batter. baking powder. . . . salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar. cinnamon 3 tbsp. . butter whipped cream .fold in apple.21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp.add dry ingredients alternately with sour cream to creamed mixture. JELL-O JIGGLERS . .bake at 350 F. soda and salt.add eggs.combine flour.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water.pour into pan. .chill 3 hours. baking soda ¼ tsp. vanilla until light and fluffy. . . baking powder 1 tsp.cut into desired shapes. for 35 – 40 minutes.in a medium bowl cream butter and sugar.
cold water . .divide dough as required. .bake according to desired pie selections. cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp. for remainder. .22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp. . salt 1 cup Crisco shortening 7 to 8 tbsp.for unbaked pie shell recipes follow directions on selected recipe. Pumpkin Pies: bake at 400 F. . cold water Double Crust: 2 cups all-purpose flour 1 tsp. .bake at 425 F.flour dough lightly and roll into circle between two sheets of wax paper.flip into pie plate. for 10 to 15 minutes or until lightly browned. then at 350 F.sprinkle with water. one tablespoon at a time.spoon flour into measuring cup and level. for 15 – 20 minutes.mix flour and salt in medium bowl. . . then reduce to 325 F. . salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp.fold edge under and flute edges.prick bottom and sides with fork to prevent shrinking. .cut in Crisco using pastry blender until pea-size chunks. for remainder. . for 10 minutes. . . .for baked pie shell recipes heat oven to 425 F. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.toss lightly with fork until dough will form ball. BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F.
until golden. one at a time. vanilla 2 cups rolled oats . Bang rack several times to smooth glaze.35 minutes longer or until center of cake is just barely firm. Bake at 350 F. If desired garnish with chocolate curls. vegetable oil . Stir in melted white chocolate and liquor into this portion. blend in melted semi-sweet chocolate. Place cake on rack over waxed paper. Using back of spoon draw lines along surface of glaze. Add eggs. To remaining batter. for 10 minutes. . spread evenly.bake at 350 F. and bake 30 . Pour dark batter into crumb-lined pan. glaze: crust: filling: glaze: . Remove ½ of the batter to another bowl.blend cream cheese and sugar. press firmly onto bottom of 9” springform pan. for 10 minutes.melt chocolate with butter and oil over hot water stirring until smooth. Spoon white batter carefully over top. mixing well after each addition. Add vanilla. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp. Remove from oven and run knife around sides. vanilla 3 squares white chocolate melted 2 tbsp. Bake at 425 F.mix ingredients and press into pan. reduce heat to 250 F. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp. melted butter 3 packages (@ 8 oz. . Let cool completely before removing sides. cream cheese) ¾ cup sugar 3 eggs 1 tsp. spread evenly. .combine crumbs and butter. Pour glaze over entire cake.
baking powder ¼ tsp. baking soda 1 tsp. .stir in M & M’s. . .beat butter. .makes about 5 dozen cookies. . cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts . . softened ¾ cup sugar ¾ brown sugar 1 tsp. .gradually beat in flour mixture.combine flour. salt 1 cup butter.spread on cake batter and sprinkle with chopped nuts. M & M pieces . vanilla 2 eggs 2 cups or 12 oz. MERINGUE SPICE CAKE 2 cups flour 3 tsp. salt 1 tsp. . .beat 1 egg white stiff and add ½ cup brown sugar. sugars and vanilla in large bowl until creamy.bake for 9 – 11 minutes or until golden brown. . for 45 minutes or until golden. . .mix ingredients for cake batter.drop by tablespoons onto greased baking sheets. baking soda and salt in small bowl. .let stand 2 minutes before removing.add eggs one at a time.bake at 350 F.24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp.oven 375 F. cinnamon ½ tsp.
25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp.stir flour and sugar in bowl. . grated lemon rind 1 can cherry pie filling .bake at 350 F. mace 2 tbsp. . baking soda and nuts to remainder of mixture.cut in butter until mixture crumbly. . . .spread 2/3rds of batter into 8 greased custard cups. yogurt and lemon rind in small bowl. . ZUCCHINI MUFFINS 2 cups flour ¾ tsp.mix beaten eggs. butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. . . .spoon cherry pie filling over batter.bake at 350 F. .set aside ½ cup of the mixture. . for 25-30 minutes or until done. sugar 1/8 tsp. salt 2 tsp.sprinkle with reserved crumbs mixture.add to dry ingredients.place cups on baking sheet. baking powder 3 tbsp. .mix all ingredients. sugar .add baking powder. baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp.drop remaining batter by small spoonfuls over filling. cinnamon 1 tbsp. baking powder ½ tsp. .
stir with fork until mixed. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg .bake at 350 F. . spices. milk.add oil.heat oil for frying. . . vanilla 3 cups grated zucchini 1 tbsp. sugar.26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. salt.drop by tsp.mix all ingredients. .roll warm donuts in cinnamon and sugar mixture. . baking powder. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp. baking soda ¼ tsp. for 1 hour.combine flour. egg. cinnamon 1 tbsp. orange juice. . . into hot oil. baking powder 2 tsp. pumpkin pie sauce ½ cup chopped nuts . and orange rind.pour into two loaf pans. salt 1 tsp. . salt 1 tsp. .fry until golden brown.drain on paper towels. baking powder 1 tsp. molasses 4 cups flour 1 tsp. . cinnamon 1 tsp. nutmeg or mace 1 tsp.
. . baking powder . evaporated milk.mix together.roll our and cut into shapes.(250 g) cream cheese.stir ½ cup of vanilla mixture into chocolate. . 3 tbsp.combine wafer crumbs. flour and vanilla and smooth. .drizzle remaining chocolate mixture over top. .bake at 300 F.drizzle half of chocolate mixture over crumb crust. flour 2 tsp. . . SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp.press onto bottom of an 8” square pan. vanilla ½ cup semi-sweet chocolate chips . . softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp. egg. . sugar ¼ cup melted butter 1 pkg. . sugar and butter. for 40-45 minutes or until set. .27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp.draw a knife through batter to swirl.blend cream cheese. .cool then chill before cutting. ½ cup sugar.bake at 350 F. .melt chocolate chips. for 10 minutes or until golden. vanilla 3 cups flour 1 ¼ tsp.pour vanilla mixture next.
salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp. APPLE SQUARES 3 ½ flour ¼ tsp.28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour . for 15 to 20 minutes. cinnamon ¼ cup dry bread crumbs.add apple mixture. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp.bake 350 F. . .add milk. . salt 4 cups flour .brush with egg whites and bake at 350 F. . graham crumbs or a little corn starch to absorb apple juices. sugar and salt and cut in butter. MAISIE’S SHOIRTBREAD COOKIES 1 lb. . butter 1 cup sugar 1 tsp. until golden .mix together.place ½ of rolled pastry on bottom of 13 x 9 pan. . . egg yolks and lemon rind.mix flour. top with remaining rolled pastry.press into pan. for 15-20 minutes.mix together.press into pan. .bake at 350 F. lemon rind . .
. milk 3 eggs 1 tsp.29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp.cool. on top of each cookie.combine flour.mix and form into balls. baking soda. . butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut . cream of tartar 1 tsp. .mix into creamed mixture. cream of tartar and salt.place chocolate chips in bowl and microwave until melted.make thin icing. . . place 2” apart on ungreased baking sheet. .chill one hour.spread tsp.remove to cooling rack. add milk. over carmel. .beat in eggs one at a time. . . bag semi-sweet chocolate . PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. .bake 5-6 minutes until edges are slightly golden .for topping combine carmels and milk in microwave . vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp. .drop by tsp. .cream Crisco and sugars together.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters. . milk 3 cups pecan halves 1 6 oz. salt 28 carmels 2 tbsp. roll balls in icing and then into coconut.place three pecan halves around edge of carmel. add vanilla.
spread over bars. or 325 F.in large bowl beat egg whites.beat at medium speed for 2 minutes until frothy. salt and cream of tartar. .melt chocolate chips and peanut butter. etc… .mix thoroughly.bake for 30 minutes. . . for glass pan. .cool and then cut into bars MOCHA MERINGUES 2 tsp. cream of tartar 1 cup sugar 2 tbsp. . then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry. . coca powder . vanilla 1 ¼ tsp. .30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg.melt butter in 13 x 9 pan.drop unto baking sheets by spoonfuls or use pastry bag.add vanilla and coffee mixture. instant coffee 4 egg whites ¼ tsp. .oven 350 F. .mix together and press into pan.top evenly with coconut then Eagle Brand. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg. .decrease speed and add coca powder.bake 25 minutes or until lightly browned. . .line baking sheets with parchment paper.in small bowl combine vanilla and coffee. semi sweet chocolate chips ½ cup creamy peanut butter .beat egg white mixture until stiff peaks form (10 min) . . . . . . .oven 250 F.increase speed and slowly add sugar.sprinkle crumbs evenly over butter.
vanilla ½ tsp. PAVOLA 3 large egg whites 6 oz. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp.bake at 300F.Peel off wax paper . got 1 hour. corn flour meringue: egg whites and sugar. 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. vinegar 1 tsp. sugar ½ tsp. . spread on wax paper placed on baking sheet. . fold in remaining ingredients. . and build up sides.Cool.
peel off paper and cut into squares. Stir in remaining ingredients. Chill 2 to 3 hours or until firm. Microwave for 2 minutes. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . . Microwave for 2 minutes. beaten. Drop by small spoonfuls onto wax paper-lined baking sheets. Stir until chips melt and mixture is smooth. CHOCOLATE PEANUT CLUSTERS 1 package semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 2 cups oven roasted rice cereal 1 cup peanuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. Chill 2 hours or until firm. Stir in remaining ingredients. for 15 minutes.form into balls and press chopped nut into each. Stir until chips melt and mixture is smooth. Turn fudge onto cutting board. NUT WALNUT KISSES 2 egg whites. Spread evenly in wax paper lined 8 inch square pan.place on cookie sheet and bake at 250 F. ½ cup sugar.32 SUPER CHOCOLATE FUDGE 1 package semi sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 1 1/4 cups icing sugar pinch salt ½ cup chopped nuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. . Makes 4 dozen candlies.
Stir until melted. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. Drop by tsp. cool. add vanilla and chocolate. add eggs. Store in chilled airtight container. toasted coconuts. . Makes 2 dozen truffles. Stir in melted chocolate. Roll into balls. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. Remove from heat. bring to b oil over medium heat. into desired coating. (8 oz each) cream cheese ½ cup sugar ½ tsp. Chill mixture until firm enough to handle about 3 to 4 hours. vanilla 2 eggs 4 squares semi-sweet baking chocolate. butter 2 tbsp. mix until blended. beat cream cheese. melted 1 Oreo pie crust (6 oz) preheat oven 325F. sugar ¼ tsp. Refrigerate several hours or overnight.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. Combine cream. Pour into crust. butter. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. sugar. Bake 40 minutes or until center is almost set.
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 . Combine jam and lemon juice until smooth. . kiwi. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. raspberries. Beat in prepared pudding. pears. softened ¼ cup icing sugar 2 tbsp. .34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. Chill. ¾ cup milk 1 package cream cheese. Prick well with fork and chill 30 minutes. icing sugar Cream Crisco. peaches.Arrange fruit attractively over filling. . grapes. Cool thoroughly. icing sugar and lemon juice together until smooth.Brush over fruit to glaze. . Preheat oven to 425 F.Prepare pudding according to package using only ¾ cup milk. Makes 2 dozen. apricots. Filling: 1 package lemon instant pudding (4 serving size). cinnamon ¼ tsp. strawberries. . Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. etc…) .mix all ingredients. BRAN MUFFINS 2 ½ cups flour 1 tbsp.Whip cream until stiff and fold into cheese mixture. Bake crust 9 to 12 minutes or until golden. . baking soda ½ tsp.bake at 350 F. Spread evenly over baked crust. Gradually blend in flour and icing sugar. Beat cream cheese.pour into muffin tins. mandarin oranges.
Filling: combine all ingredients except raisins. mix well. Fills 2/3 cup syrup into each pastry shell. Stir in remaining ingredients. Don’t overbake. Place into muffin tins. salt 1 pkg. brown sugar and egg. vanilla ¼ tsp. Semi-sweet chocolate chips Beat butter. onto greased baking sheet. Bake at 350F for 10 minutes . DOUBLE CHOCOLATE OATMEAL COOKIES ½ cup butter ½ cup Golden Crisco 1 ½ cup brown sugar 1 egg ¼ cup water 2 cups quick-cooking rolled oats 1 cup all purpose flour 1/3 cup cocoa powder ½ tsp baking soda ½ tsp. Mix well. Bake at 425F for 12-15 minutes or just until set. Put raisins into pastry shells. slightly beaten 1 tsp. salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Drop by 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.
Add sour cream. sugar and melted butter. flour and vanilla. Place dough in oven for ½ hour. sugar 3 tbsp. – 200F. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. flour 1 tbsp. Spray bread and bowl with Pam. Beat: cream cheese. Mix well. Shape into 2 loaves. Brush with butter.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. softened 1 cup sugar 3 tbsp. Bake at 325F. Mix crumbs. Pour over crust. Chocolate curls. Spray 2 loaf pans and place dough inside. . (8 oz) each cream cheese. for 10 minutes. 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. Press firmly onto bottom of 9 inch springform pan. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. HOWARD’S BREAD Oven: 150F. then eggs. Let set for 10 minutes before serving. cool before removing rim. Refrigerate 4 hours before or overnight. Add water if necessary. Loosen cake from rim of pan. 1 cup sugar. melted 5 pkgs. for 1 hour and 5 minutes or until center is almost set. Take out and knead. butter. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. Bake at 325F.
Stir And spoon out in small mounds. Garnish: fresh strawberries and toasted sliced almonds. Refrigerate. cubed 4 cups fresh strawberries. Form chilled coconut mixture into small balls. ending with pudding mixture. In a large mixer bowl. Cover cookie sheet with wax paper. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. Repeat layering.12. half the jam and half the remaining pudding mixture. . 1 pkg. If you have chocolate leftover. Garnish with more strawberries and almonds. combine Eagle Brand and water. beat well. cover with plastic and chill 1 hour. ½ cup strawberry jam. pound cake. drop fresh nuts into it. Retrieve with fork and place on cookie sheet. whipped.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. 1 pkg. Melt squares of chocolate and wax in double boiler. Chill 4 hours or until set. Dip each ball in warm chocolate. Top with half of the cake cubes. 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. sliced. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. Add pudding mix. Chill until set. Serves 10 . Stir in evaporated milk. half of the strawberries. coconut and butter in bowl. Fold in whipped cream.
In another bowl combine: milk.butter and vanilla until blended. . Sprinkle raisin over the bottom of each tart. . Cool 10 minutes.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp.Spoon into greased muffin cups. Pour liquid mixture into each muffin tin. Cool before removing from tins. baking powder ½ tsp. Remove from tins. baking powder and salt. corn syrup. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. FESTIVE BUTTER TARTS Crisco pastry dough. 1 cup raisins 3 eggs 1 cup corn syrup 2/3 cup brown sugar 1/3 cup butter – melted Pinch salt Press pastry into muffin tins. butter and salt. . Combine eggs. Makes 12 tarts. brown sugar. Bake at 375F for 20-25 minutes or until set. sugars.Combine in large bowl: flour. Stir in chocolate chips. . . Vanilla 1 package (12 oz) chocolate chips . bake for 15-20 minutes or until knife comes out clean. eggs.Make a well in center of dry ingredients: add milk mixture and stir to Combine.Preheat oven 400F.
Substitute one can of pineapple with juice instead of water. VARIATIONS: Pineapple Chiffon .Add 2 tsp. .beat 8 egg whites with ½ tsp. nutmeg .1 tsp.Also use all white sugar. 1 tsp. .2 tsp. salt .(½ cup crushed pineapple). 3 tsp.1 tsp. maple. ½ cup oil . cinnamon .Use above ingredients except omit the nuts. then add 1 ¾ cup brown sugar cup finely chopped walnuts. 40-45 minutes. cream of tartar.½ cup finely chopped maraschino cherries. .Also use all white sugar.½ tsp. Lemon Chiffon .Use above ingredients except omit the nuts. orange rind .¼ cup maraschino cherry juice . vanilla .Use all white sugar Cherry Chiffon .Use vanilla flavouring.2 tbsp. butterscotch or vanilla flavouring ¾ cup cold water or more. 2 tsp. Chocolate Chip Chiffon .39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . .pour into two ungreased angel food tins.Use above ingredients except omit the nuts . . baking powder .Use lemon flavouring.Use above ingredients except omit the nuts .Use above ingredients except omit the nuts. .Add semi-sweet chocolate chips. molasses . cloves . Spice Chiffon . . .Add: 1 tsp.½ tsp.bake at 325F. .Add 1 tsp.mix above ingredients until fluffy. lemon juice. .fold both mixtures together gently. lemon rind. orange juice . 6 egg yolks .
Bake at 425F. Add 3 unbeaten eggs (one at a time) using hand mixer. Drop dough by tsp. Take off heat. for 15-20 minutes. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Deep fryer.let rise in a small bowl for 10 minutes. May freeze cream puffs. . for 20 minutes. Makes 40 to 50 doughnuts depending on size. Mix together using plastic spoon. 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. Start with 8 cups of flour and add remaining reserve flour as needed. Turn onto floured surface and roll out ½ at a time. Let rise covered ½ hour. Add 4th egg if it is not smooth. Let rise 2 hours. covered in warm place.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Split in half when cooled and fill with whipped cream (sweetened). yeast 3 tsp. Roll in sugar. Cut with bottom of glass. onto greased cookie sheet. Plus 2 cups of flour on reserve. Then 325F. sugar 1 ¼ cup warm water . Add liquids to flour. Secret: must be beaten for a long time. melted Add to yeast mixture. Mix well. Place 8 cups of flour in large bowl.
vanilla preheat oven 350F. Bake 12 minutes or until lightly browned. Kraft carmels 2/3 cups whipping cream. finely grind. semi-sweet chocolate ¼ cup icing sugar ½ tsp. Pour over pie. place 2 cups pecans in food processor. . sprinkle over pie. . Mix with granulated sugar and butter.pour into pie crust. divided 1 pkg. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. In saucepan – cook and stir over low heat. Press into 9 inch pie plate. .41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. Cool completely.Chop remaining pecans. divided ¼ cups sugar ¼ cups butter 1 pkg. chocolate. Refrigerate at least 2 hours. gently spread to cover top of pie. icing sugar and vanilla. stirring after each minute. remaining whipping cream.
Add pecans. Place 2-3 sliced bananas on bottom of baked pie crust. BANANA CREAM PIE 1 baked Pastry crust 1/3 cup flour 1/3 cup sugar Pinch salt 2 cups milk 2 egg yolks beaten 1 tbsp. coconut and chocolate chips. stir in butter and vanilla. Stir together butter. Decorate with additional sliced bananas (dipped in lemon juice). vanilla and salt in large bowl. Pour filling into pie crusts. sugar. . Remove from heat. Gradually add milk and stir until smooth. Pour mixture into baked pie crust. Cover pie crust edges with aluminum foil if necessary. Bake at 325F for I hour and 15 minutes or until set. Mix.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. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. Cook until mixture bubbles. Blend and return to saucepan. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. vanilla ¼ tsp. vanilla 2-3 bananas mix flour. Stir well. corn syrup. Cool completely before serving. Beat egg yolks slightly and add part of hot mixture. Cook over medium heat until mixture is thick. Remove from heat. eggs. Cool. sugar and salt in saucepan. butter 1 tsp. Fit into 9 inch pie plate.
. . Cook and whisk constantly until Thickened (13-15 minutes).Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. . .Combine sugar and salt. for 15 minutes or until golden brown. cubed 4 large ripe bananas. salt 3 tbsp. pound cake.Beat egg whites and vanilla at high speed until foamy. . egg yolks. sugar. Meringue: ¼ cup sugar ¼ tsp. Repeat layers. salt 4 egg whites ¼ tsp.Bake at 375F. sliced Pudding: .Spread meringue over pudding.Whisk together half-and-half. butter 2 tsp. .43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp. cornstarch and salt In saucepan over medium-low heat. half of bananas. Remove from heat.cover pudding and chill 6 hours. and half of pudding mixture in 3 quart round baking dish.stir in butter and vanilla. .layer half of pound cake cubes. . vanilla extract . vanilla extract 1 lb.
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