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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.
.cook in waffle iron. 1/3 cup oil. ½ tsp. stiffly beaten . LIGHT AND CRISP WAFFLES 2 egg yolks. baking powder. baking powder. 2 cups milk.serve with favourite toppings.mix egg yolks.5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. salt and oil. flour. baking soda . salt. in large bowl. .mix above ingredients. 1 tbsp. 2 cups all purpose flour. milk. 2 egg whites. .may also freeze cooled waffles. melted butter 1 cup flour 2 tsp. baking powder ½ tsp. salt ¼ tsp.fold in egg white.fold in egg whites. . sugar 1 tsp.1 egg white stiffly beaten . . .
cut into squares and fill with prune jam or nut mixture. 2 cups icing sugar. . melted butter.take ½ of dough and roll out.6 CHOCOLATE FINGERS 1 lb. . ½ slab wax. Nut Mixture: . . . . chopped dates. vanilla. jar peanut butter ½ lb. .mix in 1 cup ground nuts. CREAM CHEESE KIFLES ½ lb.3 beaten egg whites. . 1 package semisweet chocolate.mix the above ingredients with hands and mold into “fingers”.refrigerate. 1 lb. chopped walnuts. use lots of flour.bake in 325 oven. . butter 1 large cream cheese ( 8oz. .¾ cups sugar (beat until stiff).) 1 egg yolk 2 ½ cups Monarch Cake Flour . 4 tsp. 1 tsp. . .dip date fingers into chocolate mixture and place on wax paper covered cookie sheets.mix all together at slow speed.melt chocolate and ½ slab wax slowly.form into ball and refrigerate.
sprinkle with nuts. .7 BANANA CAKE 2 ½ cups flour 2 tsp. . . salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts .pour in cake pan.pour half of above into bundt pan. baking powder 1 tsp. . cinnamon ¾ tsp. baking powder 1 ½ tsp. cinnamon.bake in 350 oven for 1 hour.2 tbsps.mix above ingredients. vanilla . baking soda 1 tsp.¼ cup chopped nuts. brown sugar. (may double nut mixture if desired).bake at 350 until golden.sprinkle with nut mixture and add rest of batter. . . SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. NUT MIXTURE: . . .½ tsp.
press through cookie press onto greased cookie sheets.oven 325 F. . salt. Glaze: . . 2 ½ cups flour. 1 egg yolk.8 SNOW FLAKES 1 cup shortening.beat in egg yolk. . HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp.. vanilla. .top with desired sprinkles. almond or vanilla flavouring. 1 cup sugar. baking soda 1 tsp. 13 ounces cream cheese. .mix and brush on cookies. cloves . 1 tsp. salt and cinnamon. ½ tsp. cinnamon 1 tsp. . vanilla. . cheese and sugar. .gradually blend in flour. . cinnamon .mix above ingredients together.icing sugar.roll into balls.350 F. ¼ tsp. grated lemon rind. 1 tsp.cream shortening.oven 350 F. and egg whites or milk. lemon rind.
spoon remaining brownie batter in spots over the top. then roll in pecans.cream butter. flour.beat together. eggs.pour half of brownie batter into greased pan. . vanilla 1 cup flour 12 caramels 2 tbsp. for 40 minutes. butter 1/3 cup sugar 2 eggs 2 tbsp. . .drizzle with melted chocolate and oil mixture. add sugar. flour. cream cheese 5 tbsp.oven 350F. .bake at 350 F.meanwhile melt caramels with milk.swirl the two mixtures together with a knife.use wooden spoon for dents. MARBLE BROWNIES 1 package brownie mix 3 oz.pour ½ tsp. .mix cake like brownie as directed. .pour all the cream cheese mixture over the brownie layer. chill 15 minutes. . . caramel into cookies dents.soften cream cheese and butter. oil. . egg yolk. . .roll into 1 inch balls. .wrap in plastic.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. . vanilla 1 tub frosting or your own favorite frosting. . dip in egg whites.bake 10 to 12 minutes. vanilla. milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp. vanilla until smooth. . sugar. . add chocolate. flour ¾ tsp. .cool and frost brownies. . .
salt . .peel and slice 5 tart apples. sugar lemon rind if desired .bake at 325 F. . in 9 x 13 pan for 1 hour. . baking soda ¼ tsp. .mix ingredients together. sour cream 3 egg yolks .add ½ cup of raisins if desired. allspice 1 tsp.mix all ingredients.10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp.add to previous ingredients and mix together. .let rest a few minutes.fold into above mixture. . APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp. cinnamon ½ tsp. Mix: 3 rounded tbsp.divide into two loaves. . .use favorite apple filling recipe.
vanilla 2 cartons Rich Whip . . . .rub in butter until fine in texture. .knead dough until smooth.cream all together. . cinnamon 2 tsp. . . UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp. . lemon juice ½ tsp.prepare graham cracker crust.slowly add cream cheese mixture. except Rich Whip. .beat Rich Whip until stiff. .mix flour and sugar in larger bowl.pour mixture into cracker crust.add unbeaten egg and anise.11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp.top with cherry pie filling if desired.refrigerate or freeze.press with hot waffle iron. . anise 2 cups flour . .form into walnut size balls.
shape dough into 1 ½ inch balls and roll in granulated sugar. baking powder ½ tsp. . .bake at 305 F. baking soda 1 tsp. for 50-60 minutes. vanilla 2 ½ cups flour 1 ½ tsp. cinnamon ½ tsp. . . baking soda ½ tsp. cinnamon ½ tsp.in large bowl beat butter or shortening until creamy. ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) . salt ½ tsp.stir flour mixture into butter mixture. salt ¼ tsp. egg and molasses until blended. salt and cloves. makes 3 dozen. .place balls 2 inches apart on ungreased cookie sheet.oven 350 F. . .add brown sugar. cinnamon. ZUCCHINI CAKE 2 small zucchini 1 cup chopped walnuts ¾ cup brown sugar ¾ cup white sugar 1 cup oil 4 eggs 1 tsp.mix flour. ginger. baking soda. . . ground ginger 1 tsp. ground nutmeg ½ tsp. allspice finely grated lemon peel .mix all ingredients and pour batter into two angel food cake tins.12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp.wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour.
egg yolks.in 1 quart microwave-safe bowl. baking powder ½ cup chopped nuts . orange extract ¼ tsp. cornstarch 1/8 tsp.13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp.let stand 5 minutes before serving. cinnamon ¼ tsp.pour into two loaf pans.remove from microwave and stir in rice and raisins. . cornstarch and cinnamon. . .bake at 350 F. vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp. lemon peel ½ tsp. whisk together milk. . cinnamon 2 cups cooked rice ¼ cup raisins . (6 servings) . QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. salt ½ tsp. ginger 1 tsp.mix ingredients. .place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened. for 1 hour. soda 2 tsp. sugar.
each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E. * . swirl through to marble.serves 10 -12.pour mixture into pan. vanilla or maple 5 cups all purpose flour .spread with icing. . . .serve with reserved pie filling and garnish as desired. press onto bottom of 9” springform pan. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp.beat cream cheese until fluffy. . Beat in eggs.spread in large cookie tray.bake 300 for 30 minutes or until slightly golden. gradually add Eagle Brand. . * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. for 45-50 minutes. .Drop spoonfuls of pie filling over batter. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) . crumbs and butter.D. .cool and refrigerate overnight for best results. . melted 3 pkgs ( 250 g.14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter.cream ingredients and add a few drops of milk.sprinkle with ground walnuts (optional).mix all ingredients.combine almonds. . .bake at 325 F. . cocoa powder .
. . then coconut and nuts.15 MAGIC COOKIE BARS ½ cup butter 1 ½ cups graham crumbs 1 can Eagle Brand Condensed Milk 1 cup semi sweet chocolate chips 1 ¼ cups flaked coconut 1 cup chopped nuts (optional) . nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional .Bake 25 to 30 minutes until lightly browned. .press down firmly. .pour Eagle Brand Milk over crumbs. .bake approximately 10 minutes or until golden.melt butter in 13” x 9” dish .makes 24 bars. for glass dish. cinnamon ¼ tsp.mix above ingredients. . . QUAKER’S BEST OATMEAL COOKIES 1 ¼ cups butter ¾ cup brown sugar ½ cup sugar 1 egg 1 tsp. or 235 F.preheat oven 350 F. baking soda 1 tsp. .sprinkle graham crumbs over butter and mix together and press into pan.oven 350 F.drop by spoonfuls on cookie sheet.sprinkle with chocolate chips. . vanilla 1 ½ cup flour 1 tsp. . .cool well before cutting.
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.proceed with cake mix. .use poppy seed and milk mixture instead.do not use liquids in cake mix. . . .combine flour.fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk.ice as desired. .stir in mashed bananas. soda and salt.add liquid ingredients to dry ingredients. . .add raisins and nuts. . oats. milk and molasses.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp. bran. .bake as directed.spoon into large muffins tins.stir until moistened.bake at 375 F. baking powder. . . .let stand a while. for 20 minutes or until golden. POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk . molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . . . brown sugar and eggs. baking powder 1 ½ tsp baking soda ¼ tsp.mix oil.
your favourite liqueur 3 tbsp.simmer. .blend in liquor. . .pour into plastic wrap lined 4 cup bowl. .stir in 2 cups of poppy seed and 1/3 cup sugar.17 POPPY SEED NOODLES . at least 3 hours.chill until set. 1 whole egg and 2 egg yolks. . .beat 2 egg whites until foamy.cover frying pan with oil. . shiny peaks form.add cooked noodles.remove plastic wrap.decorate with grated chocolate and icing sugar.unmould onto serving plate. . .add icing sugar and beat until stiff.combine 7 squares chocolate.serve warm. . whipped stiff 1 square semi-sweet chocolate grated icing sugar . .fold whipped cream into egg whites. . CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp.carefully fold chocolate mixture into egg white mixture. . vanilla. . mix well.add ½ cup milk and ½ tsp. . icing sugar 1 cup whipping cream. .
mix ingredients. .heat on very low until mixture thickens. . .in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp.bake at 325-350 F.cool in refrigerator.place half in buttered dish. until brown. NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . . . milk 2 cups icing sugar 2 tbsp.spread over 1st mixture and chill.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . butter . .store in refrigerator. cherry or blueberry filling.blend with spoon and spread over chilled mixture. .place remaining crumble mixture on top. vanilla pudding powder . baking powder 1 cup brown sugar 1 cup butter .fill with apple.18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp. . .mix and press into 9” pan. Cream: ¼ cup butter 3 tbsp.
. .bake 30 – 35 minutes at 350 F. . flavourings and sugar into sifted mixture and water (as needed). ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp.mix egg yolks. . .line pan with wax paper. salt and baking powder. vanilla 2 cups fresh or frozen blueberries . .stir until moistened add blueberries gently. .separate eggs. .fold walnuts into mixture. . salt 1 tsp. maple flavouring 1 tsp.cut in butter until it is in tiny pieces . baking powder 1 cup butter ½ tsp. . cream of tartar . . Cool before removing. then whip egg whites with cream of tartar – fold with mixture.pour in lined pan and bake for 10 minutes. baking powder ¼ tsp.oven at 325 F.combine flour with sugar and baking powder in bowl.sprinkle each with the reserved cinnamon/crumb mixture.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp.remove ¾ cup of this mixture to a small bowl.sift flour. .. . reserve. .combine milk with eggs and vanilla and add to flour mixture .spoon batter into 12 large muffin cups (lined or greased). BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp. rum 1 cup sugar 1/3 cup water ¼ tsp.stir in cinnamon.
.in large bowl combine all ingredients. .Serves 4. sugar 1 cup flour ½ tsp.cut into bars.bake 25 to 30 minutes or until golden brown. . etc…) 2 tbsp. . mix well.press evenly into prepared pan.oven 325 F. . 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 . grease. remove from pan and peel off foil. baking powder 1 egg 1 cup milk . blueberries. salt 2 tsp. .meanwhile. . . cover and simmer for 15 to 20 minutes over low heat. makes 36 bars.20 BERRIED TREASURE 4 cups berries (strawberries.pour the pudding mixture over the berries.cool slightly. .bring the berries and sugar to a boil over medium heat in a large saucepan. in a bowl mix the remaining ingredients together to form a pudding. raspberries.line 15 x 10 inch pan with foil. .
combine topping ingredients and sprinkle evenly over batter. .21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp. . . cinnamon 3 tbsp.cut into desired shapes. . baking powder 1 tsp. soda and salt. vanilla 2 cups flour 1 tsp.fold in apple. . for 35 – 40 minutes. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water.add dry ingredients alternately with sour cream to creamed mixture.add eggs. baking powder. butter whipped cream . baking soda ¼ tsp. vanilla until light and fluffy.in a medium bowl cream butter and sugar. . . . .chill 3 hours. JELL-O JIGGLERS .spread batter in greased 9 x 13” pan.combine flour. 2 tsp.bake at 350 F. . .pour into pan.
. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp. . .bake at 425 F.flip into pie plate. . . BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F. .cut in Crisco using pastry blender until pea-size chunks. for remainder. for 15 – 20 minutes. Pumpkin Pies: bake at 400 F. for 10 to 15 minutes or until lightly browned.for unbaked pie shell recipes follow directions on selected recipe. . then at 350 F. then reduce to 325 F. one tablespoon at a time.mix flour and salt in medium bowl.sprinkle with water.fold edge under and flute edges. .for baked pie shell recipes heat oven to 425 F. salt 1 cup Crisco shortening 7 to 8 tbsp.toss lightly with fork until dough will form ball.22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp. for 10 minutes. . for remainder.flour dough lightly and roll into circle between two sheets of wax paper.spoon flour into measuring cup and level. cold water 9 inch deep dish double crust or two 10 inch double crust: 2 2/3 cups all purpose – flour 1 tsp. . . . cold water . .divide dough as required.bake according to desired pie selections. cold water Double Crust: 2 cups all-purpose flour 1 tsp.prick bottom and sides with fork to prevent shrinking. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp. .
vanilla 3 squares white chocolate melted 2 tbsp. Pour dark batter into crumb-lined pan. spread evenly. Add eggs. vegetable oil .melt chocolate with butter and oil over hot water stirring until smooth. Remove from oven and run knife around sides. . Pour glaze over entire cake. one at a time.35 minutes longer or until center of cake is just barely firm. Bake at 350 F. cream cheese) ¾ cup sugar 3 eggs 1 tsp. raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. . To remaining batter. blend in melted semi-sweet chocolate. vanilla 2 cups rolled oats . until golden. Remove ½ of the batter to another bowl. Bake at 425 F. Spoon white batter carefully over top. If desired garnish with chocolate curls. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp.bake at 350 F. Let cool completely before removing sides.mix ingredients and press into pan. spread evenly.combine crumbs and butter. reduce heat to 250 F. for 10 minutes.blend cream cheese and sugar. . Add vanilla. melted butter 3 packages (@ 8 oz. mixing well after each addition. Bang rack several times to smooth glaze. glaze: crust: filling: glaze: . press firmly onto bottom of 9” springform pan. and bake 30 . Place cake on rack over waxed paper. Using back of spoon draw lines along surface of glaze. Stir in melted white chocolate and liquor into this portion. for 10 minutes.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp.
combine flour.bake at 350 F. . softened ¾ cup sugar ¾ brown sugar 1 tsp. . M & M pieces .beat butter. .mix ingredients for cake batter.oven 375 F.makes about 5 dozen cookies.stir in M & M’s. baking soda and salt in small bowl.24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp.bake for 9 – 11 minutes or until golden brown. for 45 minutes or until golden. vanilla 2 eggs 2 cups or 12 oz. . . . . MERINGUE SPICE CAKE 2 cups flour 3 tsp. sugars and vanilla in large bowl until creamy. cinnamon ½ tsp. salt 1 cup butter.let stand 2 minutes before removing.gradually beat in flour mixture.add eggs one at a time.spread on cake batter and sprinkle with chopped nuts.drop by tablespoons onto greased baking sheets. baking soda 1 tsp. . baking powder ¼ tsp. . cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts .beat 1 egg white stiff and add ½ cup brown sugar. . . . . salt 1 tsp.
bake at 350 F. . baking soda and nuts to remainder of mixture. cinnamon 1 tbsp. baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp. . butter 1 cup zucchini 1 egg ½ cup milk ½ tsp.bake at 350 F.cut in butter until mixture crumbly. for 25-30 minutes or until done. .stir flour and sugar in bowl. ZUCCHINI MUFFINS 2 cups flour ¾ tsp.sprinkle with reserved crumbs mixture. mace 2 tbsp. baking powder ½ tsp.set aside ½ cup of the mixture. .add to dry ingredients.mix beaten eggs.drop remaining batter by small spoonfuls over filling. sugar 1/8 tsp. salt 2 tsp.mix all ingredients.add baking powder.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp.place cups on baking sheet. . sugar . . baking powder 3 tbsp. .spread 2/3rds of batter into 8 greased custard cups. . .spoon cherry pie filling over batter. . . . yogurt and lemon rind in small bowl. . grated lemon rind 1 can cherry pie filling .
26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. vanilla 3 cups grated zucchini 1 tbsp.roll warm donuts in cinnamon and sugar mixture. . . .mix all ingredients. baking soda ¼ tsp.fry until golden brown. for 1 hour. salt 1 tsp. sugar. .stir with fork until mixed. spices.drain on paper towels. . . . cinnamon 1 tsp.drop by tsp. into hot oil.add oil. milk. salt 1 tsp. baking powder.pour into two loaf pans.heat oil for frying. and orange rind. pumpkin pie sauce ½ cup chopped nuts . . . . baking powder 1 tsp.bake at 350 F. egg. nutmeg or mace 1 tsp. baking powder 2 tsp. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg . cinnamon 1 tbsp. CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp.combine flour. orange juice. salt. molasses 4 cups flour 1 tsp.
flour 2 tsp.bake at 350 F.drizzle remaining chocolate mixture over top. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp. . vanilla ½ cup semi-sweet chocolate chips .mix together.(250 g) cream cheese. . baking powder .cool then chill before cutting. . . flour and vanilla and smooth. sugar ¼ cup melted butter 1 pkg.roll our and cut into shapes. for 40-45 minutes or until set. vanilla 3 cups flour 1 ¼ tsp. evaporated milk.stir ½ cup of vanilla mixture into chocolate. . . . 3 tbsp. SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp. .bake at 300 F.blend cream cheese.pour vanilla mixture next. for 10 minutes or until golden. ½ cup sugar.drizzle half of chocolate mixture over crumb crust. .press onto bottom of an 8” square pan. .27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp. .melt chocolate chips.combine wafer crumbs. sugar and butter.draw a knife through batter to swirl. . egg. .
until golden .mix flour. . . MAISIE’S SHOIRTBREAD COOKIES 1 lb. for 15 to 20 minutes.place ½ of rolled pastry on bottom of 13 x 9 pan.press into pan.bake at 350 F.mix together. . egg yolks and lemon rind. cinnamon ¼ cup dry bread crumbs.press into pan. top with remaining rolled pastry. for 15-20 minutes. sugar and salt and cut in butter.28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour . graham crumbs or a little corn starch to absorb apple juices.add milk. .mix together. apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp. butter 1 cup sugar 1 tsp. . APPLE SQUARES 3 ½ flour ¼ tsp.add apple mixture. . lemon rind . . . salt 4 cups flour .bake 350 F. salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp.brush with egg whites and bake at 350 F. .
roll balls in icing and then into coconut.29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp. salt 28 carmels 2 tbsp.mix into creamed mixture.cool. on top of each cookie. .cream Crisco and sugars together. place 2” apart on ungreased baking sheet.chill one hour. . butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut . bag semi-sweet chocolate .make thin icing. . vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp. . add vanilla. . . . cream of tartar and salt. . . cream of tartar 1 tsp. .for topping combine carmels and milk in microwave .spread tsp. .roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters.combine flour.place three pecan halves around edge of carmel. add milk. over carmel.drop by tsp.remove to cooling rack.mix and form into balls. milk 3 cups pecan halves 1 6 oz. . milk 3 eggs 1 tsp. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. .place chocolate chips in bowl and microwave until melted.beat in eggs one at a time. baking soda.bake 5-6 minutes until edges are slightly golden .
salt and cream of tartar.drop unto baking sheets by spoonfuls or use pastry bag.cool and then cut into bars MOCHA MERINGUES 2 tsp.in small bowl combine vanilla and coffee. .decrease speed and add coca powder. vanilla 1 ¼ tsp.line baking sheets with parchment paper.oven 250 F.beat at medium speed for 2 minutes until frothy. for glass pan. . etc… .mix together and press into pan.bake 25 minutes or until lightly browned.30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry. . .sprinkle crumbs evenly over butter.increase speed and slowly add sugar. cream of tartar 1 cup sugar 2 tbsp. . . .melt butter in 13 x 9 pan. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg.add vanilla and coffee mixture.bake for 30 minutes.mix thoroughly. . . . . or 325 F. . semi sweet chocolate chips ½ cup creamy peanut butter .beat egg white mixture until stiff peaks form (10 min) . .spread over bars.oven 350 F.top evenly with coconut then Eagle Brand. . . . coca powder .melt chocolate chips and peanut butter. . instant coffee 4 egg whites ¼ tsp. .in large bowl beat egg whites.
sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth. got 1 hour. . corn flour meringue: egg whites and sugar. fold in remaining ingredients.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp. vanilla ½ tsp.Cool. sugar ½ tsp. spread on wax paper placed on baking sheet. vinegar 1 tsp. and build up sides. PAVOLA 3 large egg whites 6 oz. . sugar ½ cup vanilla yogurt Banana Split Smoothie: ½ cups chocolate milk 1 large frozen banana 1 cup frozen strawberries Blueberry Smoothie: 1 cup milk 2 cups frozen sliced peaches ¾ cup frozen blueberries 1 tbsp. .Peel off wax paper .bake at 300F.
. Stir in remaining ingredients. Turn fudge onto cutting board. Makes 4 dozen candlies. beaten.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. Chill 2 hours or until firm. Spread evenly in wax paper lined 8 inch square pan. . Chill 2 to 3 hours or until firm. Stir until chips melt and mixture is smooth.place on cookie sheet and bake at 250 F.form into balls and press chopped nut into each. Microwave for 2 minutes. for 15 minutes. 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. adding slowly When stiff add: 1 cup ground nuts 1 cup wafer crumbs . peel off paper and cut into squares. Stir in remaining ingredients. NUT WALNUT KISSES 2 egg whites. ½ cup sugar. Drop by small spoonfuls onto wax paper-lined baking sheets. Stir until chips melt and mixture is smooth. Microwave for 2 minutes.
into desired coating. melted 1 Oreo pie crust (6 oz) preheat oven 325F. . sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Remove from heat.33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. Makes 2 dozen truffles. Store in chilled airtight container. sugar. butter. sugar ¼ tsp. Stir in melted chocolate. Stir until melted. Bake 40 minutes or until center is almost set. Pour into crust. mix until blended. bring to b oil over medium heat. beat cream cheese. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. (8 oz each) cream cheese ½ cup sugar ½ tsp. Roll into balls. butter 2 tbsp. cool. Chill mixture until firm enough to handle about 3 to 4 hours. Refrigerate several hours or overnight. Drop by tsp. add eggs. toasted coconuts. add vanilla and chocolate. Combine cream. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. vanilla 2 eggs 4 squares semi-sweet baking chocolate.
Prepare pudding according to package using only ¾ cup milk. .Brush over fruit to glaze.pour into muffin tins. BRAN MUFFINS 2 ½ cups flour 1 tbsp. Gradually blend in flour and icing sugar. ¾ cup milk 1 package cream cheese. Bake crust 9 to 12 minutes or until golden. . .Arrange fruit attractively over filling. .bake at 350 F. peaches. grapes. pears. apricots. Spread evenly over baked crust.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. strawberries. kiwi. Combine jam and lemon juice until smooth. Preheat oven to 425 F. Prick well with fork and chill 30 minutes. etc…) . softened ¼ cup icing sugar 2 tbsp. allspice and salt 1 cup brown sugar 1 ½ cups Natural Bran 2 cups All Bran Cereal 2 eggs ½ cup oil ¼ cup molasses 2 cups sour milk . Beat in prepared pudding.Whip cream until stiff and fold into cheese mixture. icing sugar and lemon juice together until smooth. icing sugar Cream Crisco. mandarin oranges. Filling: 1 package lemon instant pudding (4 serving size). Cool thoroughly. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. cinnamon ¼ tsp. Chill. baking soda ½ tsp. raspberries. . Beat cream cheese. Makes 2 dozen. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg.mix all ingredients. .
salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Mix well. Place into muffin tins. mix well. Drop by tsp. Bake at 350F for 10 minutes . Bake at 425F for 12-15 minutes or just until set. Don’t overbake. slightly beaten 1 tsp. 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. vanilla ¼ tsp. Stir in remaining ingredients.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. Put raisins into pastry shells. onto greased baking sheet. brown sugar and egg. Semi-sweet chocolate chips Beat butter. Filling: combine all ingredients except raisins. Fills 2/3 cup syrup into each pastry shell.
softened 1 cup sugar 3 tbsp. Brush with butter. Mix well. HOWARD’S BREAD Oven: 150F. cool before removing rim. – 200F. Press firmly onto bottom of 9 inch springform pan. Refrigerate 4 hours before or overnight. melted 5 pkgs. 1 cup sugar.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. sugar 3 tbsp. for 10 minutes. for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan. flour and vanilla. Chocolate curls. Add sour cream. Beat: cream cheese. sugar and melted butter. Mix crumbs. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. Take out and knead. . Spray bread and bowl with Pam. butter. Let set for 10 minutes before serving. flour 1 tbsp. Shape into 2 loaves. 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. Pour over crust. (8 oz) each cream cheese. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. Spray 2 loaf pans and place dough inside. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. Add water if necessary. then eggs. Bake at 325F. Bake at 325F. Place dough in oven for ½ hour.
drop fresh nuts into it. Refrigerate. Stir in evaporated milk. 1 pkg. If you have chocolate leftover. coconut and butter in bowl. Chill 4 hours or until set. 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. cubed 4 cups fresh strawberries. . Repeat layering.12. Stir And spoon out in small mounds. Top with half of the cake cubes. In a large mixer bowl. half of the strawberries. ½ cup strawberry jam. Form chilled coconut mixture into small balls. Serves 10 . cover with plastic and chill 1 hour. Garnish with more strawberries and almonds. Melt squares of chocolate and wax in double boiler. 1 pkg. half the jam and half the remaining pudding mixture. Cover cookie sheet with wax paper. Add pudding mix. combine Eagle Brand and water. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. sliced. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. beat well. Garnish: fresh strawberries and toasted sliced almonds. Retrieve with fork and place on cookie sheet. Fold in whipped cream. Chill until set. pound cake. Dip each ball in warm chocolate. ending with pudding mixture.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. whipped.
Cool 10 minutes. Vanilla 1 package (12 oz) chocolate chips . corn syrup. FESTIVE BUTTER TARTS Crisco pastry dough. .butter and vanilla until blended. baking powder ½ tsp. eggs.Combine in large bowl: flour.Preheat oven 400F. sugars. Makes 12 tarts.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. . Pour liquid mixture into each muffin tin. Bake at 375F for 20-25 minutes or until set. . Combine eggs. .In another bowl combine: milk.Make a well in center of dry ingredients: add milk mixture and stir to Combine. . 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. baking powder and salt. Remove from tins. brown sugar. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. Cool before removing from tins. Sprinkle raisin over the bottom of each tart.Spoon into greased muffin cups. butter and salt. bake for 15-20 minutes or until knife comes out clean. Stir in chocolate chips.
Use lemon flavouring. vanilla .Use above ingredients except omit the nuts.½ tsp.1 tsp. Chocolate Chip Chiffon . .Add 2 tsp.¼ cup maraschino cherry juice .Substitute one can of pineapple with juice instead of water. .Use above ingredients except omit the nuts.Use all white sugar Cherry Chiffon . . . orange rind . 6 egg yolks . butterscotch or vanilla flavouring ¾ cup cold water or more. VARIATIONS: Pineapple Chiffon .beat 8 egg whites with ½ tsp. nutmeg .2 tbsp.2 tsp. cinnamon .pour into two ungreased angel food tins.1 tsp. 2 tsp.bake at 325F.½ cup finely chopped maraschino cherries.Use above ingredients except omit the nuts .fold both mixtures together gently.Add 1 tsp. . .Use above ingredients except omit the nuts.Add: 1 tsp.Also use all white sugar. maple. .Add semi-sweet chocolate chips. orange juice .½ tsp.(½ cup crushed pineapple). molasses . 40-45 minutes.Use above ingredients except omit the nuts .Also use all white sugar. then add 1 ¾ cup brown sugar cup finely chopped walnuts. baking powder . Lemon Chiffon . Spice Chiffon .mix above ingredients until fluffy. ½ cup oil . cream of tartar. . 3 tsp. salt . cloves .39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . . 1 tsp. lemon rind.Use vanilla flavouring. . lemon juice.
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. Add 3 unbeaten eggs (one at a time) using hand mixer. Mix together using plastic spoon. .40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Roll in sugar. onto greased cookie sheet. Turn onto floured surface and roll out ½ at a time. sugar 1 ¼ cup warm water . for 15-20 minutes. Secret: must be beaten for a long time. Add liquids to flour. Cut with bottom of glass. Mix well. Add 4th egg if it is not smooth. yeast 3 tsp. Drop dough by tsp. melted Add to yeast mixture. Place 8 cups of flour in large bowl. Take off heat. May freeze cream puffs. Deep fryer. Split in half when cooled and fill with whipped cream (sweetened). Plus 2 cups of flour on reserve. Then 325F. Start with 8 cups of flour and add remaining reserve flour as needed. Makes 40 to 50 doughnuts depending on size. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. for 20 minutes. covered in warm place. Bake at 425F. Let rise covered ½ hour. Let rise 2 hours.let rise in a small bowl for 10 minutes.
Bake 12 minutes or until lightly browned. . Kraft carmels 2/3 cups whipping cream. . Cool completely. Mix with granulated sugar and butter. icing sugar and vanilla. semi-sweet chocolate ¼ cup icing sugar ½ tsp. gently spread to cover top of pie. Pour over pie. .Chop remaining pecans. remaining whipping cream. In saucepan – cook and stir over low heat. finely grind. chocolate. place 2 cups pecans in food processor. divided ¼ cups sugar ¼ cups butter 1 pkg.41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. sprinkle over pie. vanilla preheat oven 350F.pour into pie crust. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. Press into 9 inch pie plate. stirring after each minute. Refrigerate at least 2 hours. divided 1 pkg.
coconut and chocolate chips. Gradually add milk and stir until smooth. corn syrup. . Decorate with additional sliced bananas (dipped in lemon juice). salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. Pour filling into pie crusts. Cool. sugar and salt in saucepan. Remove from heat. Cover pie crust edges with aluminum foil if necessary. stir in butter and vanilla. vanilla ¼ tsp. Remove from heat. Stir well. Fit into 9 inch pie plate. Beat egg yolks slightly and add part of hot mixture. butter 1 tsp. Stir together butter. 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. vanilla 2-3 bananas mix flour. eggs. Blend and return to saucepan. Mix. Place 2-3 sliced bananas on bottom of baked pie crust. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust. Add pecans. Bake at 325F for I hour and 15 minutes or until set.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. sugar. vanilla and salt in large bowl. Pour mixture into baked pie crust. Cook until mixture bubbles. Cook over medium heat until mixture is thick. Cool completely before serving.
vanilla extract 1 lb. pound cake. sliced Pudding: . . vanilla extract . Cook and whisk constantly until Thickened (13-15 minutes).Whisk together half-and-half. .layer half of pound cake cubes. Repeat layers.Bake at 375F. .Spread meringue over pudding. . sugar. cornstarch and salt In saucepan over medium-low heat.Combine sugar and salt. .cover pudding and chill 6 hours. egg yolks. . . and half of pudding mixture in 3 quart round baking dish. Meringue: ¼ cup sugar ¼ tsp. salt 3 tbsp. salt 4 egg whites ¼ tsp.stir in butter and vanilla. cubed 4 large ripe bananas.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp. butter 2 tsp. . for 15 minutes or until golden brown.Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.Beat egg whites and vanilla at high speed until foamy. half of bananas. Remove from heat.
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