- 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.1 egg white stiffly beaten . baking soda . 2 egg whites.fold in egg white. . ½ tsp. . 1 tbsp. . .5 RICH BELGIUM STYLE WAFFLES 1 egg yolk 1 cup sour cream ½ cup milk 3 tbsp. salt ¼ tsp. milk. flour.fold in egg whites. baking powder. . stiffly beaten . baking powder. baking powder ½ tsp. 2 cups milk. 2 cups all purpose flour.cook in waffle iron. melted butter 1 cup flour 2 tsp.serve with favourite toppings. in large bowl. .may also freeze cooled waffles. sugar 1 tsp. 1/3 cup oil.mix above ingredients. salt and oil.mix egg yolks. LIGHT AND CRISP WAFFLES 2 egg yolks.

cut into squares and fill with prune jam or nut mixture. 4 tsp. . butter 1 large cream cheese ( 8oz. chopped walnuts. jar peanut butter ½ lb. Nut Mixture: . 1 package semisweet chocolate. .mix the above ingredients with hands and mold into “fingers”. . vanilla. melted butter.dip date fingers into chocolate mixture and place on wax paper covered cookie sheets. .bake in 325 oven. . 1 lb.3 beaten egg whites. 2 cups icing sugar. CREAM CHEESE KIFLES ½ lb.form into ball and refrigerate. chopped dates.take ½ of dough and roll out. . .mix all together at slow speed.6 CHOCOLATE FINGERS 1 lb. 1 tsp. . .melt chocolate and ½ slab wax slowly. use lots of flour.¾ cups sugar (beat until stiff). ½ slab wax.) 1 egg yolk 2 ½ cups Monarch Cake Flour . . .mix in 1 cup ground nuts.refrigerate.

.sprinkle with nut mixture and add rest of batter.¼ cup chopped nuts. vanilla . baking soda 1 tsp. NUT MIXTURE: . . (may double nut mixture if desired).7 BANANA CAKE 2 ½ cups flour 2 tsp.mix above ingredients.bake in 350 oven for 1 hour. SOUR CREAM COFFEE CAKE 1 cup butter 2 cups sugar 2 eggs fold in 1 cup sour cream 2 cups flour 1 tsp. baking powder 1 tsp.sprinkle with nuts. . . cinnamon. .pour in cake pan. cinnamon ¾ tsp. salt 1 ½ cups sugar 1 ¾ cups oil 4 eggs 4 mashed bananas nuts .bake at 350 until golden. . . brown sugar. baking powder 1 ½ tsp.2 tbsps.½ tsp.pour half of above into bundt pan. .

top with desired sprinkles. . salt and cinnamon.8 SNOW FLAKES 1 cup shortening. . cheese and sugar.350 F. HONEY COOKIES 1 cup butter ¾ cup brown sugar 1 cup honey 2 eggs ½ cup sour cream 5 ½ cups flour 1 tsp. 1 cup sugar.press through cookie press onto greased cookie sheets. . grated lemon rind. lemon rind.icing sugar. .beat in egg yolk. .oven 350 F. . Glaze: . vanilla.gradually blend in flour. vanilla.mix and brush on cookies. cloves .roll into balls. and egg whites or milk. almond or vanilla flavouring. 1 egg yolk. cinnamon 1 tsp.cream shortening. 13 ounces cream cheese. baking soda 1 tsp. salt. .mix above ingredients together. ¼ tsp. . ½ tsp. 1 tsp. 2 ½ cups flour.oven 325 F. . cinnamon . 1 tsp..

vanilla 1 tub frosting or your own favorite frosting. . vanilla 1 cup flour 12 caramels 2 tbsp. . . then roll in pecans.mix cake like brownie as directed.swirl the two mixtures together with a knife. chill 15 minutes. .bake at 350 F.drizzle with melted chocolate and oil mixture. cream cheese 5 tbsp. vanilla until smooth.roll into 1 inch balls.pour half of brownie batter into greased pan.spoon remaining brownie batter in spots over the top. eggs. . sugar.pour all the cream cheese mixture over the brownie layer. .beat together. dip in egg whites.cream butter. . flour.pour ½ tsp.9 CHOCOLATE CARMEL COOKIES ½ cup butter 2/3 cup sugar 3 squares semi-sweet chocolate (melted) 1 egg (separated) 1 tsp. butter 1/3 cup sugar 2 eggs 2 tbsp. . .soften cream cheese and butter.cool and frost brownies.bake 10 to 12 minutes. . caramel into cookies dents. . . . flour ¾ tsp. oil. . . for 40 minutes. flour. egg yolk.oven 350F.meanwhile melt caramels with milk. . . add sugar.wrap in plastic. . vanilla.use wooden spoon for dents. MARBLE BROWNIES 1 package brownie mix 3 oz. . add chocolate. milk 1 cup finely chopped pecans 2 squares semi-sweet chocolate 1 tsp.

10 APPLE CAKE 3 eggs 1 ½ cup sugar 1 cup oil Mix: 2 cups flour 1 tsp. sour cream 3 egg yolks . sugar lemon rind if desired .let rest a few minutes.mix all ingredients. .peel and slice 5 tart apples. cinnamon ½ tsp. . allspice 1 tsp. .use favorite apple filling recipe. baking soda ¼ tsp. .fold into above mixture.add to previous ingredients and mix together. . APPLE SQUARES Dough: 2 ½ cups flour ¾ cup shortening or butter 3 tbsp.mix ingredients together. salt . . . Mix: 3 rounded tbsp. in 9 x 13 pan for 1 hour.bake at 325 F.add ½ cup of raisins if desired. .divide into two loaves.

.add unbeaten egg and anise.pour mixture into cracker crust.11 ANISE WAFFLES 3 eggs ½ cup sugar ½ cup butter 2 tsp.refrigerate or freeze.slowly add cream cheese mixture.press with hot waffle iron. lemon juice ½ tsp. .rub in butter until fine in texture. anise 2 cups flour . cinnamon 2 tsp. vanilla 2 cartons Rich Whip . . . . . except Rich Whip. . UNBAKED CHEESE CAKE 2 packages (8 oz) cream cheese ¾ cup sugar 6 -7 tbsp.prepare graham cracker crust. . . . .mix flour and sugar in larger bowl.form into walnut size balls. .beat Rich Whip until stiff.knead dough until smooth.cream all together.top with cherry pie filling if desired.

bake at 305 F. ground ginger 1 tsp.stir flour mixture into butter mixture. makes 3 dozen. salt ¼ tsp.place balls 2 inches apart on ungreased cookie sheet. .oven 350 F.add brown sugar. . ground nutmeg ½ tsp.mix flour. baking soda 1 tsp. baking soda ½ tsp.mix all ingredients and pour batter into two angel food cake tins. ginger. for 50-60 minutes. .in large bowl beat butter or shortening until creamy.shape dough into 1 ½ inch balls and roll in granulated sugar. cinnamon ½ tsp. egg and molasses until blended. . 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. salt ½ tsp. baking powder ½ tsp. allspice finely grated lemon peel . salt and cloves. ground cloves ¾ cup butter or shortening 1 cup brown sugar 1 egg ¾ cup molasses 1 cup sugar (for rolling cookies) . cinnamon ½ tsp. . .wrap dough in plastic wrap and refrigerate until firm enough to handle – about 1 hour. baking soda. . .12 OLD FASHIONED GINGERSNAPS 3 cups flour 2 tsp. vanilla 2 ½ cups flour 1 ½ tsp.

cinnamon 2 cups cooked rice ¼ cup raisins . cinnamon ¼ tsp. lemon peel ½ tsp. whisk together milk. QUICK & EASY RICE PUDDING 2 ½ cups milk ¼ cup sugar 3 egg yolks 3 tbsp. (6 servings) . . vanilla 2 cups grated zucchini 2 ½ cups flour ¾ tsp.pour into two loaf pans. baking powder ½ cup chopped nuts . . salt ½ tsp. orange extract ¼ tsp.in 1 quart microwave-safe bowl.bake at 350 F. . cornstarch and cinnamon.let stand 5 minutes before serving. cornstarch 1/8 tsp.place in microwave and cook on high for 8 minutes stirring 3 times during cooking until mixture has thickened.remove from microwave and stir in rice and raisins. . ginger 1 tsp. for 1 hour. soda 2 tsp.mix ingredients. sugar. .13 LIGHT ZUCCHINI BREAD 3 eggs 3 ¼ cups oil 1 ½ cups sugar 1 tsp. egg yolks.

.spread in large cookie tray. for 45-50 minutes. SHORT BREAD SQUARES 2 cups butter 2 cups brown sugar 2 egg yolks 2 tsp. . melted 3 pkgs ( 250 g.D. cocoa powder . crumbs and butter. .cool and refrigerate overnight for best results.spread with icing.serve with reserved pie filling and garnish as desired.serves 10 -12.beat cream cheese until fluffy. . press onto bottom of 9” springform pan.bake 300 for 30 minutes or until slightly golden. . .cream ingredients and add a few drops of milk. . swirl through to marble. * .bake at 325 F.mix all ingredients. Smith Cherry Cranberry Pie Filling ( 1 cup reserved) .combine almonds. . .14 BERRY CREAMY CHERRY CRANBERRY CHEESECAKE 1 cup ground almonds 1/3 cup graham wafer crumbs ¼ cup butter. gradually add Eagle Brand. Beat in eggs.Drop spoonfuls of pie filling over batter. * ICING: 2 cups icing sugar ½ cup softened butter maple or rum flavouring 4 tbps. vanilla or maple 5 cups all purpose flour . .pour mixture into pan.sprinkle with ground walnuts (optional). . each) cream cheese 1 can Eagle Brand Condensed Milk 3 eggs 1 can E.

mix above ingredients.press down firmly. . or 235 F.pour Eagle Brand Milk over crumbs. then coconut and nuts.oven 350 F. cinnamon ¼ tsp.sprinkle graham crumbs over butter and mix together and press into pan.Bake 25 to 30 minutes until lightly browned. .cool well before cutting. vanilla 1 ½ cup flour 1 tsp.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) . .drop by spoonfuls on cookie sheet. nutmeg 3 cups Quaker Oats chopped nuts optional raisins optional . .melt butter in 13” x 9” dish . . . .bake approximately 10 minutes or until golden. . . QUAKER’S BEST OATMEAL COOKIES 1 ¼ cups butter ¾ cup brown sugar ½ cup sugar 1 egg 1 tsp.sprinkle with chocolate chips.preheat oven 350 F. baking soda 1 tsp. . for glass dish. .makes 24 bars.

brown sugar and eggs.use poppy seed and milk mixture instead. .mix oil. . .bake at 375 F.bake as directed.stir until moistened. molasses ¾ cup raisins 1/3 cup chopped nuts (optional) . . .spoon into large muffins tins.combine flour. . POPPY SEED CAKE 1 white cake mix 1 plus cup of poppy seed 1 cup milk .fill 2 cup measuring cup with a little over 1 cup of poppy seed and the rest with milk. . . . soda and salt. 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. .let stand a while.do not use liquids in cake mix.add raisins and nuts.proceed with cake mix. . baking powder. for 20 minutes or until golden.16 BANANA BRAN MUFFINS 1 ¾ cups plus 1/8 cup flour ¾ cups Quaker Oats ¾ cups Natural Bran 1 ½ tsp. . oats.ice as desired.stir in mashed bananas.add liquid ingredients to dry ingredients. . milk and molasses. bran. . baking powder 1 ½ tsp baking soda ¼ tsp.

remove plastic wrap.17 POPPY SEED NOODLES . at least 3 hours.carefully fold chocolate mixture into egg white mixture.unmould onto serving plate.decorate with grated chocolate and icing sugar.fold whipped cream into egg whites. . . . mix well.serve warm.beat 2 egg whites until foamy. . .combine 7 squares chocolate. .simmer.pour into plastic wrap lined 4 cup bowl. .add cooked noodles.stir in 2 cups of poppy seed and 1/3 cup sugar. . CHOCOLATE MOUSSE 7 squares semi-sweet chocolate melted 3 eggs 2 tbsp. . . 1 whole egg and 2 egg yolks. shiny peaks form.blend in liquor.cover frying pan with oil. .add ½ cup milk and ½ tsp.chill until set. . vanilla. your favourite liqueur 3 tbsp. . . .add icing sugar and beat until stiff. . icing sugar 1 cup whipping cream. whipped stiff 1 square semi-sweet chocolate grated icing sugar .

in small heavy sauce pan melt slowly: 4 squares semi-sweet chocolate 2 tsp.mix and press into 9” pan.fill with apple. until brown.place remaining crumble mixture on top.spread over 1st mixture and chill.blend with spoon and spread over chilled mixture. . cherry or blueberry filling. .place half in buttered dish.bake at 325-350 F. . .store in refrigerator.mix ingredients.cool in refrigerator. . NANAIMO BARS In heavy skillet combine: ½ cup butter ¼ cup sugar 1 egg slightly beaten ¼ cup cocoa . butter . vanilla pudding powder . baking powder 1 cup brown sugar 1 cup butter .18 OATMEAL CRUMBLE 2 cups rolled oats 1 ½ cups flour 2 tsp.take off stove and add: 2 cups graham cracker crumbs 1 cup coconut flakes ½ cup chopped nuts . . . Cream: ¼ cup butter 3 tbsp.heat on very low until mixture thickens. milk 2 cups icing sugar 2 tbsp. . .

.separate eggs. cream of tartar .combine milk with eggs and vanilla and add to flour mixture . rum 1 cup sugar 1/3 cup water ¼ tsp. . salt 1 tsp.stir in cinnamon.line pan with wax paper. salt and baking powder.stir until moistened add blueberries gently. Cool before removing. . vanilla 2 cups fresh or frozen blueberries . maple flavouring 1 tsp. .oven at 325 F.19 NUT LOG ROLL CAKE 1 ¼ cups sifted cake flour 1 cup fine ground walnuts 4 eggs 1 tsp. baking powder ¼ tsp.cut in butter until it is in tiny pieces . reserve. . ground cinnamon ¾ cup milk 2 eggs 1 ½ tsp. .spoon batter into 12 large muffin cups (lined or greased)..mix egg yolks.sift flour. . then whip egg whites with cream of tartar – fold with mixture.bake 30 – 35 minutes at 350 F. . flavourings and sugar into sifted mixture and water (as needed). baking powder 1 cup butter ½ tsp.combine flour with sugar and baking powder in bowl.remove ¾ cup of this mixture to a small bowl. . BLUEBERRY STREUSEL MUFFINS 2 ½ cups flour 1 ¼ cups sugar 1 tbsp.fold walnuts into mixture.pour in lined pan and bake for 10 minutes. . . .sprinkle each with the reserved cinnamon/crumb mixture. . .

in a bowl mix the remaining ingredients together to form a pudding. . makes 36 bars.in large bowl combine all ingredients. . cover and simmer for 15 to 20 minutes over low heat.Serves 4.meanwhile.cool slightly.20 BERRIED TREASURE 4 cups berries (strawberries.bring the berries and sugar to a boil over medium heat in a large saucepan. .pour the pudding mixture over the berries. remove from pan and peel off foil. etc…) 2 tbsp. . GRANOLA BARS 3 cups rolled oats 1 cup any chopped nuts 1 cup raisins or chopped dried fruit 1 cup sunflower seeds 1 cup semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk ½ cup melted butter . .oven 325 F.press evenly into prepared pan. grease. baking powder 1 egg 1 cup milk . sugar 1 cup flour ½ tsp.cut into bars. raspberries. . .line 15 x 10 inch pan with foil. .bake 25 to 30 minutes or until golden brown. mix well. . blueberries. salt 2 tsp. .

. salt 1 cup dairy cream 2 cups chopped peeled apples topping: ¾ cup each: chopped pecan and brown sugar. baking powder 1 tsp. . cinnamon 3 tbsp. . .pour into pan.21 APPLE STREUSEL CAKE ½ cup butter 1 cup sugar 2 eggs 1 tsp. . for 35 – 40 minutes.dissolve 2 packages of Jello -O (170 g) in 2 ½ cups of boiling water. . baking soda ¼ tsp. butter whipped cream .spread batter in greased 9 x 13” pan.add eggs. vanilla until light and fluffy.chill 3 hours. 2 tsp. . .add dry ingredients alternately with sour cream to creamed mixture. .fold in apple. .cut into desired shapes. . soda and salt.combine topping ingredients and sprinkle evenly over batter.combine flour. JELL-O JIGGLERS . vanilla 2 cups flour 1 tsp.in a medium bowl cream butter and sugar.bake at 350 F. baking powder.

for baked pie shell recipes heat oven to 425 F. . cold water . cold water Double Crust: 2 cups all-purpose flour 1 tsp. .prick bottom and sides with fork to prevent shrinking. for 10 to 15 minutes or until lightly browned. . . then reduce to 325 F. salt 1 cup Crisco shortening 7 to 8 tbsp.22 CLASSIC CRISCO PIE CRUST Single Crust: 1 1/3 cups all-purpose flour ½ tsp.bake at 425 F. 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. . then at 350 F. for remainder.toss lightly with fork until dough will form ball. salt ¾ stick Crisco stick or ¾ cup Crisco shortening 5 tbsp. . . one tablespoon at a time.divide dough as required. . . Pumpkin Pies: bake at 400 F.flip into pie plate.sprinkle with water.mix flour and salt in medium bowl. .for unbaked pie shell recipes follow directions on selected recipe. . for 10 minutes. salt ½ Crisco stick or ½ cup Crisco shortening 3 tbsp.fold edge under and flute edges. .cut in Crisco using pastry blender until pea-size chunks. BAKING HOME MADE FROZEN PIES Apple Pies: bake uncovered at 425 F.flour dough lightly and roll into circle between two sheets of wax paper.spoon flour into measuring cup and level. . for 15 – 20 minutes. .bake according to desired pie selections.

Pour dark batter into crumb-lined pan. Let cool completely before removing sides.bake at 350 F.23 DOUBLE CHOCOLATE CHEESECAKE crust: filling: 1 cup crushed chocolate wafers 3 tbsp.melt chocolate with butter and oil over hot water stirring until smooth. and bake 30 . cream cheese) ¾ cup sugar 3 eggs 1 tsp. mixing well after each addition. one at a time. glaze: crust: filling: glaze: . vanilla 3 squares white chocolate melted 2 tbsp. Stir in melted white chocolate and liquor into this portion. If desired garnish with chocolate curls. Bang rack several times to smooth glaze. vanilla 2 cups rolled oats . Add eggs. spread evenly.mix ingredients and press into pan. for 10 minutes. blend in melted semi-sweet chocolate. for 10 minutes. vegetable oil . . Using back of spoon draw lines along surface of glaze. reduce heat to 250 F. melted butter 3 packages (@ 8 oz. Remove from oven and run knife around sides. Remove ½ of the batter to another bowl.35 minutes longer or until center of cake is just barely firm.blend cream cheese and sugar. Add vanilla. . raspberry or orange liqueur (optional) 3 squares semi-sweet chocolate melted 6 squares semi-sweet chocolate ¼ cup butter 2 tsp. . Spoon white batter carefully over top. Bake at 425 F. OATMEAL CHEWS ½ cup butter 1 cup brown sugar 1 tsp. Place cake on rack over waxed paper.combine crumbs and butter. To remaining batter. Bake at 350 F. press firmly onto bottom of 9” springform pan. spread evenly. until golden. Pour glaze over entire cake.

for 45 minutes or until golden.combine flour. .drop by tablespoons onto greased baking sheets.add eggs one at a time.beat butter.bake for 9 – 11 minutes or until golden brown. . cinnamon ½ tsp.let stand 2 minutes before removing. . . sugars and vanilla in large bowl until creamy.bake at 350 F. . . softened ¾ cup sugar ¾ brown sugar 1 tsp. baking powder ¼ tsp. vanilla 2 eggs 2 cups or 12 oz. . . .gradually beat in flour mixture. .stir in M & M’s. .oven 375 F. baking soda and salt in small bowl.makes about 5 dozen cookies.beat 1 egg white stiff and add ½ cup brown sugar. M & M pieces . salt 1 tsp.24 M & M COOKIES 2 ¼ cups all-purpose flour 1 tsp. . MERINGUE SPICE CAKE 2 cups flour 3 tsp.mix ingredients for cake batter.spread on cake batter and sprinkle with chopped nuts. cloves ½ cup shortening 1 cup brown sugar 2 eggs and one yolk (or two) ¾ cup milk chopped nuts . baking soda 1 tsp. salt 1 cup butter. .

for 25-30 minutes or until done. yogurt and lemon rind in small bowl. cinnamon 1 tbsp. .mix beaten eggs.spoon cherry pie filling over batter.sprinkle with reserved crumbs mixture.add baking powder. ZUCCHINI MUFFINS 2 cups flour ¾ tsp.bake at 350 F.drop remaining batter by small spoonfuls over filling. . baking powder ½ tsp. mace 2 tbsp.bake at 350 F. sugar .cut in butter until mixture crumbly. .place cups on baking sheet.25 CHERRY CRUMBLE CAKES 2¼ cups flour ¾ cups sugar ¾ cups butter ½ tsp.stir flour and sugar in bowl. . .spread 2/3rds of batter into 8 greased custard cups. grated lemon rind 1 can cherry pie filling . butter 1 cup zucchini 1 egg ½ cup milk ½ tsp. baking soda ½ cup chopped nuts 1 egg 1 cup plain yogurt 1 tsp. . . .add to dry ingredients. . sugar 1/8 tsp. . baking soda and nuts to remainder of mixture. baking powder 3 tbsp. .mix all ingredients. salt 2 tsp. .set aside ½ cup of the mixture. .

. . baking powder 2 tsp. . sugar. grated orange rind ¼ cup oil ½ cup milk ¼ cup orange juice 1 egg . CINNAMON ORANGE DONUT DROPS 2 cups flour ¼ cup sugar 3 tsp.mix all ingredients.drop by tsp.fry until golden brown.pour into two loaf pans. . . vanilla 3 cups grated zucchini 1 tbsp. baking soda ¼ tsp.heat oil for frying. molasses 4 cups flour 1 tsp. nutmeg or mace 1 tsp. baking powder. spices. cinnamon 1 tsp. orange juice. salt 1 tsp.drain on paper towels.roll warm donuts in cinnamon and sugar mixture. salt 1 tsp. and orange rind. . into hot oil. .26 DARK ZUCCHINI BREAD 3 eggs 1 cup oil 2 cups brown sugar 3 tsp. milk. . cinnamon 1 tbsp. for 1 hour. egg.stir with fork until mixed. salt. baking powder 1 tsp.bake at 350 F.combine flour.add oil. . pumpkin pie sauce ½ cup chopped nuts . .

. .bake at 300 F. sugar ¼ cup melted butter 1 pkg.drizzle remaining chocolate mixture over top. .27 CHOCOLATE RIPPLE CHEESCAKE SQUARES 1 cup graham wafer crumbs 3 tbsp.stir ½ cup of vanilla mixture into chocolate.blend cream cheese.roll our and cut into shapes.cool then chill before cutting. sugar and butter.(250 g) cream cheese. ½ cup sugar. .press onto bottom of an 8” square pan. for 40-45 minutes or until set. . . .melt chocolate chips.mix together.drizzle half of chocolate mixture over crumb crust. softened ¾ cup 2 % evaporated milk ½ cup sugar 1 egg 2 tbsp.bake at 350 F. baking powder .pour vanilla mixture next. flour 2 tsp. . SUGAR COOKIES 2 sticks softened butter 1 cup sugar 1 egg 1 ½ tsp. evaporated milk.combine wafer crumbs. . . flour and vanilla and smooth. vanilla 3 cups flour 1 ¼ tsp. .draw a knife through batter to swirl. . 3 tbsp. egg. . for 10 minutes or until golden. vanilla ½ cup semi-sweet chocolate chips .

APPLE SQUARES 3 ½ flour ¼ tsp. . butter 1 cup sugar 1 tsp. for 15-20 minutes. for 15 to 20 minutes. . . MAISIE’S SHOIRTBREAD COOKIES 1 lb. .mix together. . cinnamon ¼ cup dry bread crumbs.place ½ of rolled pastry on bottom of 13 x 9 pan. salt 4 cups flour . top with remaining rolled pastry. egg yolks and lemon rind.add milk. .28 SHORT BREAD COOKIES 1 cup softened butter ½ cup sugar 2 (1/2) cups flour . apple mixture: 12 peeled and sliced apples 1 cup sugar 2 tbsp.bake at 350 F. lemon rind . .bake 350 F. salt 2 egg yolks (use egg whites for brushing crust) ½ cup sugar ½ cup milk 1 cup butter ¼ tsp.add apple mixture. .press into pan.mix flour. sugar and salt and cut in butter. . graham crumbs or a little corn starch to absorb apple juices.mix together. until golden .press into pan.brush with egg whites and bake at 350 F.

.make thin icing.combine flour. cream of tartar and salt.cool. over carmel. baking soda.place three pecan halves around edge of carmel. add milk.bake 5-6 minutes until edges are slightly golden . . salt 28 carmels 2 tbsp. roll balls in icing and then into coconut.chill one hour. . . butter 1 cup icing sugar ½ cup chopped nuts 1 cup corn flakes flaked cocnut .spread tsp. PEANUT BUTTER SNOWBALLS 1 cup peanut butter 1 tbsp. . cream of tartar 1 tsp.cream Crisco and sugars together.remove to cooling rack. . add vanilla. . place 2” apart on ungreased baking sheet. . bag semi-sweet chocolate . . .for topping combine carmels and milk in microwave . . milk 3 cups pecan halves 1 6 oz.mix into creamed mixture.beat in eggs one at a time. .mix and form into balls. . on top of each cookie.drop by tsp. milk 3 eggs 1 tsp.place chocolate chips in bowl and microwave until melted.roll out 1/3 of dough at a time to ¼ “ thickness cut with cookie cutters.29 CARMEL PECAN TURTLES 1 cup Crisco 1 ½ cups sugar ½ cup brown sugar 1 tbsp. vanilla 4 to 5 cups flour 1 ½ tsp baking soda 1 ½ tsp.

.add vanilla and coffee mixture. flaked coconut 1 can Eagle Brand sweetened condensed milk 1 pkg. vanilla 1 ¼ tsp. . .line baking sheets with parchment paper. . .in small bowl combine vanilla and coffee.mix thoroughly.30 TRIPLE LAYER BARS ½ cup butter 1 ½ cups graham wafer crumbs 1 pkg. . . . cream of tartar 1 cup sugar 2 tbsp. . .beat at medium speed for 2 minutes until frothy. etc… .drop unto baking sheets by spoonfuls or use pastry bag.top evenly with coconut then Eagle Brand.sprinkle crumbs evenly over butter.increase speed and slowly add sugar. then rotate baking sheets and bake for an additional 20-25 minutes or until meringues are dry.oven 350 F. .decrease speed and add coca powder.bake 25 minutes or until lightly browned.melt chocolate chips and peanut butter. coca powder .beat egg white mixture until stiff peaks form (10 min) .bake for 30 minutes. .melt butter in 13 x 9 pan. for glass pan. salt and cream of tartar. . .mix together and press into pan. . semi sweet chocolate chips ½ cup creamy peanut butter . or 325 F.oven 250 F. . .spread over bars. instant coffee 4 egg whites ¼ tsp. .in large bowl beat egg whites.cool and then cut into bars MOCHA MERINGUES 2 tsp.

sugar ½ cup vanilla yogurt Banana Split Smoothie: ½ cups chocolate milk 1 large frozen banana 1 cup frozen strawberries Blueberry Smoothie: 1 cup milk 2 cups frozen sliced peaches ¾ cup frozen blueberries 1 tbsp. . corn flour meringue: egg whites and sugar. sugar ½ tsp. vinegar 1 tsp. fold in remaining ingredients.31 TRIO OF SMOOTHIES Very Berry Smoothie: 1 cup milk ¾ cup each frozen strawberries and raspberries 1 tbsp.Cool. PAVOLA 3 large egg whites 6 oz. got 1 hour. .Peel off wax paper . and build up sides. . spread on wax paper placed on baking sheet. vanilla ½ tsp. sugar 2/3 cup peach yogurt For each variation: in blender puree together ingredients until smooth.bake at 300F.

peel off paper and cut into squares. CHOCOLATE PEANUT CLUSTERS 1 package semi-sweet chocolate chips 1 can Eagle Brand Sweetened Condensed Milk 2 cups oven roasted rice cereal 1 cup peanuts In microwave: combine chips and Eagle Brand in a 2 quart glass measure. for 15 minutes. Stir until chips melt and mixture is smooth. Chill 2 hours or until firm. Stir until chips melt and mixture is smooth.form into balls and press chopped nut into each. Spread evenly in wax paper lined 8 inch square pan. Drop by small spoonfuls onto wax paper-lined baking sheets. . Stir in remaining ingredients. Microwave for 2 minutes. Makes 4 dozen candlies.place on cookie sheet and bake at 250 F. Turn fudge onto cutting board. . ½ cup sugar. NUT WALNUT KISSES 2 egg whites. 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. 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 .

33 TRUFFLES ROYALE 1/3 cup whipping cream 2 tbsp. vanilla 2 eggs 4 squares semi-sweet baking chocolate. CHOCOLATE LOVER’S CHEESECAKE 2 pkg. toasted coconuts. Stir in melted chocolate. bring to b oil over medium heat. Remove from heat. Combine cream. Stir until melted. cool. Store in chilled airtight container. (8 oz each) cream cheese ½ cup sugar ½ tsp. Makes 2 dozen truffles. . Roll into balls. beat cream cheese. vanilla 4 squares semi-sweet chocolate ¾ cup chocolate or vanilla wafer crumbs. Bake 40 minutes or until center is almost set. butter 2 tbsp. butter. into desired coating. Drop by tsp. mix until blended. add eggs. Refrigerate several hours or overnight. sugar. Chill mixture until firm enough to handle about 3 to 4 hours. sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Pour into crust. add vanilla and chocolate. sugar ¼ tsp. melted 1 Oreo pie crust (6 oz) preheat oven 325F.

apricots. strawberries. mandarin oranges. kiwi. ¾ cup milk 1 package cream cheese. . .pour into muffin tins. etc…) . raspberries. icing sugar Cream Crisco. . Cool thoroughly. lemon juice ½ cup whipping cream 3 cups fresh or canned fruit (eg. grapes.Whip cream until stiff and fold into cheese mixture. baking soda ½ tsp.Prepare pudding according to package using only ¾ cup milk. Combine jam and lemon juice until smooth. icing sugar and lemon juice together until smooth.mix all ingredients. . 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. Preheat oven to 425 F. Filling: 1 package lemon instant pudding (4 serving size). . pears. Gradually blend in flour and icing sugar. Spread evenly over baked crust.Arrange fruit attractively over filling. softened ¼ cup icing sugar 2 tbsp.bake at 350 F. peaches. Chill.34 GOLDEN SUMMER FRUIT FLAN Shortbread Crust: ½ cup Golden Crisco 1 cup flour 3 tbsp. BRAN MUFFINS 2 ½ cups flour 1 tbsp. . Bake crust 9 to 12 minutes or until golden. Work dough with hands until smooth and press on bottom and sides of 9 inch flan pan. cinnamon ¼ tsp.Brush over fruit to glaze. Prick well with fork and chill 30 minutes. Makes 2 dozen. Beat cream cheese.

Don’t overbake. Put raisins into pastry shells. Mix well. Drop by tsp. Semi-sweet chocolate chips Beat butter. brown sugar and egg. Filling: combine all ingredients except raisins. slightly beaten 1 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. salt 1 pkg. Stir in remaining ingredients. onto greased baking sheet. Bake at 425F for 12-15 minutes or just until set. vanilla ¼ tsp. mix well. Bake at 350F for 10 minutes . salt ¾ cup raisins prepare Crisco Pastry for double-crust recipe roll out thinly into 4 inch rounds. Fills 2/3 cup syrup into each pastry shell. 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. Place into muffin tins.

Mix well. Refrigerate 4 hours before or overnight. then eggs. butter. Shape into 2 loaves. cool before removing rim. Spray bread and bowl with Pam. Beat: cream cheese. Add water if necessary. 1 cup sugar. (8 oz) each cream cheese. for 10 minutes. Take out and knead. softened 1 cup sugar 3 tbsp. sugar 3 tbsp. flour and vanilla. Add sour cream. Loosen cake from rim of pan. Cover and let rise 15 minutes Bake at 350F for 20-25 minutes. – 200F. HOWARD’S BREAD Oven: 150F.36 NEW YORK CHERRY CHEESECAKE 1 cup graham crumbs 3 tbsp. Press firmly onto bottom of 9 inch springform pan. . sugar and melted butter. Pour over crust. for 1 hour and 5 minutes or until center is almost set. 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. Place dough in oven for ½ hour. Spread cherry pie filling over cheesecake and garnish with Chocolate curls just before serving. Bake at 325F. Spray 2 loaf pans and place dough inside. melted 5 pkgs. vanilla 1 cup sour cream 4 eggs Garnish: 1 can cherry pie filling. Mix: 3 cups flour ½ cup steel cut oats 2 tsp. Let set for 10 minutes before serving. Brush with butter. flour 1 tbsp. Bake at 325F. Chocolate curls. Mix crumbs.

In a large mixer bowl. Dip each ball in warm chocolate. combine Eagle Brand and water. cover with plastic and chill 1 hour. . Serves 10 . Stir And spoon out in small mounds. pound cake. Garnish: fresh strawberries and toasted sliced almonds. Refrigerate. half the jam and half the remaining pudding mixture. 1 pkg.37 STRAWBERRIES AND CREAM 1 can Eagle Brand Sweetened Condensed Milk 1 ½ cups cold water. Spoon 2 cups pudding mixture into 4 quart round glass serving bowl. Garnish with more strawberries and almonds. Form chilled coconut mixture into small balls. ½ cup strawberry jam.12. Repeat layering. Add pudding mix. sliced. 1 pkg. coconut and butter in bowl. Melt squares of chocolate and wax in double boiler. half of the strawberries. ending with pudding mixture. drop fresh nuts into it. beat well. Chill 4 hours or until set. whipped. Fold in whipped cream. Stir in evaporated milk. Chill until set. If you have chocolate leftover. Top with half of the cake cubes. cubed 4 cups fresh strawberries. (4 serving size) instant vanilla pudding mix 2 cups whipping cream. 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. Cover cookie sheet with wax paper. Retrieve with fork and place on cookie sheet.

Bake at 375F for 20-25 minutes or until set. . 1 cup raisins 3 eggs 1 cup corn syrup 2/3 cup brown sugar 1/3 cup butter – melted Pinch salt Press pastry into muffin tins.Combine in large bowl: flour. .Spoon into greased muffin cups.38 CHOCOLATE CHIP MUFFINS 2 cups flour 1/3 cup brown sugar 1/3 sugar 2 tsp. eggs.In another bowl combine: milk. Remove from tins. butter and salt. .butter and vanilla until blended. Combine eggs.Make a well in center of dry ingredients: add milk mixture and stir to Combine. Vanilla 1 package (12 oz) chocolate chips . baking powder ½ tsp. Cool 10 minutes. brown sugar. baking powder and salt. Makes 12 tarts. Stir in chocolate chips. Pour liquid mixture into each muffin tin. Cool before removing from tins. . bake for 15-20 minutes or until knife comes out clean. salt 2/3 cup milk ½ cup butter – melted 2 eggs 1 tsp. corn syrup. . Sprinkle raisin over the bottom of each tart.Preheat oven 400F. FESTIVE BUTTER TARTS Crisco pastry dough. sugars.

1 tsp.2 tsp.Use lemon flavouring.Use above ingredients except omit the nuts .Use above ingredients except omit the nuts. .¼ cup maraschino cherry juice . vanilla .Use above ingredients except omit the nuts. 6 egg yolks . .Substitute one can of pineapple with juice instead of water. molasses .½ tsp. .pour into two ungreased angel food tins. then add 1 ¾ cup brown sugar cup finely chopped walnuts. ½ cup oil .39 NUT CHIFFON CAKE 2 ¼ cups Swansdown Cake flour . . 3 tsp. VARIATIONS: Pineapple Chiffon . .Also use all white sugar. .Use above ingredients except omit the nuts . Spice Chiffon .1 tsp. . lemon rind. baking powder .fold both mixtures together gently. orange rind . butterscotch or vanilla flavouring ¾ cup cold water or more.Use above ingredients except omit the nuts.Also use all white sugar.beat 8 egg whites with ½ tsp. .Add 2 tsp.mix above ingredients until fluffy. 2 tsp. Chocolate Chip Chiffon . salt .2 tbsp.(½ cup crushed pineapple). 1 tsp. . 40-45 minutes. cream of tartar. cloves .Add semi-sweet chocolate chips. maple.Add: 1 tsp.Add 1 tsp. nutmeg . Lemon Chiffon .Use vanilla flavouring. lemon juice. orange juice .½ tsp.bake at 325F.½ cup finely chopped maraschino cherries. cinnamon . .Use all white sugar Cherry Chiffon .

Roll in sugar. for 15-20 minutes. Mix together: 2 cups milk (warm) ½ cup sugar Salt ½ cup butter. Plus 2 cups of flour on reserve. Add 4th egg if it is not smooth. melted Add to yeast mixture.40 DOUGHNUTS (Margaret Hein) Mix together: 3 pkgs. Cut with bottom of glass. yeast 3 tsp. Start with 8 cups of flour and add remaining reserve flour as needed. CREAM PUFFS (Margaret Hein) In saucepan mix: 1 cup water (let boil) ½ cup butter Add: I cup flour and stir with plastic spoon Until it comes clean away from sides of the pan. Take off heat. Add liquids to flour. sugar 1 ¼ cup warm water . Then 325F. Split in half when cooled and fill with whipped cream (sweetened). Mix together using plastic spoon. covered in warm place. Place 8 cups of flour in large bowl. Drop dough by tsp. Secret: must be beaten for a long time. Mix well. Let rise 2 hours. onto greased cookie sheet. Bake at 425F.let rise in a small bowl for 10 minutes. . Deep fryer. Turn onto floured surface and roll out ½ at a time. Let rise covered ½ hour. Add 3 unbeaten eggs (one at a time) using hand mixer. Makes 40 to 50 doughnuts depending on size. May freeze cream puffs. for 20 minutes.

41 CHOCOLATE CARMEL PECAN PIE 3 cups pecan pieces. finely grind.Chop remaining pecans. Press into 9 inch pie plate. Pour over pie. sprinkle over pie. . place 2 cups pecans in food processor. Bake 12 minutes or until lightly browned. vanilla preheat oven 350F. . Mix with granulated sugar and butter.pour into pie crust. chocolate. Microwave: caramels and 1/3 cup whipping cream in bowl on High for 3 minutes or until caramels are melted. Cool completely. . divided ¼ cups sugar ¼ cups butter 1 pkg. stirring after each minute. gently spread to cover top of pie. Refrigerate at least 2 hours. Kraft carmels 2/3 cups whipping cream. icing sugar and vanilla. In saucepan – cook and stir over low heat. remaining whipping cream. semi-sweet chocolate ¼ cup icing sugar ½ tsp. divided 1 pkg.

Cook until mixture bubbles. Remove from heat.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. Fit into 9 inch pie plate. Pour mixture into baked pie crust. vanilla 2-3 bananas mix flour. vanilla ¼ tsp. sugar and salt in saucepan. Add pecans. Stir well. Cook over medium heat until mixture is thick. Decorate with additional sliced bananas (dipped in lemon juice). butter 1 tsp. Place 2-3 sliced bananas on bottom of baked pie crust. corn syrup. Cover pie crust edges with aluminum foil if necessary. Bake at 325F for I hour and 15 minutes or until set. Remove from heat. Stir together butter. salt 1 ½ cups pecan halves 1 cup sweetened flaked coconut. Mix. Beat egg yolks slightly and add part of hot mixture. Cool completely before serving. vanilla and salt in large bowl. . Pour filling into pie crusts. stir in butter and vanilla. sugar. Cool. Gradually add milk and stir until smooth. Blend and return to saucepan. 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. eggs. coconut and chocolate chips. toasted ¾ cup semi-sweet chocolate chips prepare favourite pastry crust.

butter 2 tsp. .Combine sugar and salt.Bake at 375F. cornstarch and salt In saucepan over medium-low heat. and half of pudding mixture in 3 quart round baking dish. .Spread meringue over pudding.43 BANANA PUDDING POUND CAKE 4 cups half-and-half 4 egg yolks 1 ½ cups sugar ¼ cup cornstarch ¼ tsp.Add sugar mixture and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves. . . Meringue: ¼ cup sugar ¼ tsp. cubed 4 large ripe bananas.layer half of pound cake cubes. .stir in butter and vanilla. vanilla extract 1 lb. egg yolks. . . salt 3 tbsp. . half of bananas. vanilla extract . salt 4 egg whites ¼ tsp.cover pudding and chill 6 hours.Whisk together half-and-half. pound cake. Cook and whisk constantly until Thickened (13-15 minutes). sliced Pudding: . sugar.Beat egg whites and vanilla at high speed until foamy. Repeat layers. Remove from heat. for 15 minutes or until golden brown.

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