CAKE

CAKE

Angel Food Chocolate Cake

Combine and cool:

3/4c baking cocoa

1/2c boiling water

1/4c sugar Beat on low 1 minute then medium 1 minute:

16 oz 1 step angel food cake mix

1 1/4c cold water Add cocoa mix. Spoon into prepared pan. (Line 15 x 10 x 1 pan with parchment paper or foil. Stainless jelly roll pan

works good.) Bake at 350 for 18-20 minutes. Invert on wire rack. Peel off parchment and cool. Dissolve for frosting / filling:

1T instant coffee granules

1 1/2c milk, cold Add:

1 envelope whipped topping

1.4oz sugar free chocolate pudding mix

Cut cake into thirds and layer with filling ending by icing top of cake.

Apple Cake

Cream:

4T butter

1c sugar Add:

1 egg Add:

3 apples, peeled and chopped

1c flour

1t baking soda

1/2t cinnamon

1/4t cloves

1/4t nutmeg

1/4t salt

1/2c chopped nuts Pour into greased and floured 8' pan. Bake at 350º 45 minutes. Frosting:

2T butter or cream cheese

1c powdered sugar

1/2t vanilla

2T apple juice Will get more moist if allowed to stand over night.

Applesauce Cake

Mix with a whip:

1/2c melted butter

1c sugar

1T cinnamon

2t baking soda

1/2t cloves

1 1/2t salt

2c flour

1 1/2c applesauce Bake at 350º 45 minutes. *Grama Gabelein

Banana Dump Cake

In a 9X13 pan put

2 1/2c flour

1 1/3c sugar

1/2c cornstarch

2t soda

1t salt

2c mashed bananas or more

2/3c oil

2 eggs, slightly beaten

2T vinegar

2t vanilla Put in pan, beat until nice and smooth. Bake 30 minutes at 350 degrees. Frost with Lemon Frosting when cool.

Lemon Frosting

2/3c margarine

3c powdered sugar

2T lemon juice

CAKE

Birthday/Wedding Cake

Mix together:

1 box Duncan Hines White Cake Mix

1c all-purpose flour

1c sugar

3/4t salt Combine then add to dry ingredients:

4 egg whites

1 1/2c water (or ¾ c water and ¾ c liquid amaretto or hazelnut flavored coffee creamer)

2T oil

1-8oz carton sour cream

1t vanilla

1c almond slivers Beat for 2 minutes and bake. Cook at 350 degrees until cake is golden, pulls away from the edges of the pan, and toothpick comes out clean.

Carrot Cake

Combine:

2c flour

2t baking soda 1t cinnamon

In another bowl combine

2c sugar

1c oil Add:

3 eggs

1t vanilla Add flour mix then fold in:

15oz crushed pineapple, drained

2c carrots, grated

1c walnuts, chopped Pour into greased 9x13 pan. Bake 45 minutes until toothpick comes out clean. *Rach

Carrot Dump Cake

In 9 inch square pan mix with whip:

1 1/2c flour

1 1/4c sugar

1 1/2t baking soda

1 1/2t cinnamon

1/4t salt

1c shredded carrots

2/3c oil

2 eggs, slightly beaten

1/2t vanilla Stir in:

8oz crushed pineapple, drained

2/3c coconut

1/2c walnuts Bake at 350º for 40-45 minutes. Place pan on rack to cool. Frost with cream cheese frosting. *Grama Gabelein

Chocolate Dump Cake ~ Lorene

3c flour

2c sugar

2t baking soda

2t baking powder

1/2t salt

6T cocoa

2t vanilla

3/4c oil

2c water

2t vinegar Add to bowl in order. Mix at once until blended. Bake in greased 9x13 pan at 350º about 25 minutes.

Rotten Cake Filling Cream:

16oz cream cheese, softened

1/2c sugar

2eggs

1t vanilla

2T margarine

2T cornstarch

4T milk Layer about one third of Lorene's chocolate cake batter, then spoon cream cheese mixture on batter. Cover with the rest of the cake batter. Bake at 350º 45-55 minutes. *Ron’s famous cupcakes.

CAKE

Chocolate Pound Cake

Cream together

1c butter

2c sugar Add one at a time:

4 eggs

2t vanilla Add:

4oz melted sweet chocolate Combine dry ingredients, add alternately with buttermilk:

1c buttermilk

3c flour

1t salt

1/2t baking soda Pour into buttered 10" Bundt pan. Bake at 300º for 90-95 minutes. Cool in pan for 10 minutes. Remove and cool thoroughly. Dust with powdered sugar. *Mom

Chocolate Sheet Cake

Boil:

1c margarine

1c water

3T – 6T cocoa Add:

2c sugar

2c flour Mix together then add and beat well:

2 eggs

1t baking soda

1/2c sour cream Pour into greased jelly roll pan. Bake 20 minutes at 400º. Make frosting while cake bakes. Boil:

1/2c margarine

4T cocoa

6T milk or strong coffee Remove from heat and add:

3 1/2c powdered sugar (1 box)

1t vanilla

(1/2c nuts or sprinkle over top) Allow cake to cool slightly then spread on warm cake. *Auntie Robin

White sheet cake

Omit cocoa in cake and frosting and add:

1t almond extract to cake

1/2t almond extract to frosting

CAKE

Chocolate Torte

1c semisweet chocolate chips

1/2c unsalted butter

3/4c sugar

1/8t salt 2t espresso powder

3 large eggs

1/2c unsweetened cocoa powder

Glaze

1c chocolate chips

1/2 cup heavy cream Topping

1/4 cup sliced almonds

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. To prepare almonds: Toast in 350 degree oven until golden brown, about 10 minutes. Sprinkle on top and serve. Yield: one 8" cake, 12 rich servings.

CAKE

Coca Cola Cake

Combine in mixer bowl:

2c flour

2c sugar Heat to boiling, then pour over above mixture, mix well:

1c butter

1c Coke

1/4c baking cocoa

Combine then add and blend well:

1/2c buttermilk

1t soda

2 eggs

1t vanilla Add:

1 1/2c small marshmallows Bake in jelly roll pan (Becky makes in 9x13) at 325º for 25 minutes. Make frosting while baking. Then ice while warm. Frosting; heat to boiling:

1/2c butter

1/4c cocoa

6T Coke Pour hot mixture over and blend well:

4c powdered sugar Then stir in:

1c toasted walnuts *Becky

Coffee Cake ~ Mom

Combine:

1c flour

1/2c sugar

2 1/2t baking powder

1/2t salt

1/2t cinnamon Add:

1/2c milk

1 egg, beaten Add:

4T melted shortening Spread in 9x9 pan. Cover with:

1c chopped pecans

1/2c cinnamon

1/2t sugar Bake at 375º for 25 minutes. *Mom

Coffee Cake

Combine, beat until smooth and fluffy:

1c sugar

1/2c margarine Add, beat until smooth:

2 eggs Add, bat until well blended:

1c buttermilk

1t vanilla

2c flour

1t baking powder

1t baking soda Set aside and prepare the streusel, combine, cutting in:

1/4c butter

1/4c flour

1/3c brown sugar

1/2c coconut or oatmeal

1/3c walnuts Pour half into greased Bundt pan then half of the filling, repeat. Draw knife through batter in several places to marble. Bake at 350º 35-40 minutes. *Deon page 20

Forgotten Cake

Beat until frothy:

5 egg whites Add, beat until stiff and dry:

1/4t salt

1/2t cream of tarter

1t milk Add 2T at a time, beat after each addition:

1 1/2c sugar Pop in oven preheated to 450º. Turn off oven and leave 12 hours without peaking. Top with berries and whip cream. *Grandma Marguerite

CAKE

Hot Milk Cake

Beat on high 5 minutes:

4 eggs Gradually add, beating until light and fluffy

2c sugar

1t vanilla Combine and add, beat until smooth

2 1/4c flour

2 1/4t baking powder Combine in saucepan, heat just until butter melts. Add and beat until combined:

1 1/2c milk

10T margarine Bake in greased 9x13 pan at 350º for 35 minutes. Good as cobbler over berries, apples, peaches. *Grama Gabelein

Ice cream cake~ Kelli’s

Layer in order in 9x13 pan:

10 ice cream sandwiches-two big boxes

1-12.25 oz. jar caramel topping

1c toasted, chopped pecans

2c Cool Whip, thawed

10 ice cream sandwiches

2c Cool Whip

1/4c toasted, chopped pecans Cover and freeze at least two hours. Let stand 5 minutes before serving. Cut into squares. Drizzle with:

3/4 c hot fudge sauce, heated

Ice cream cake

Layer in order in 9x13 pan:

smashed generic Oreos

about 1 1/2c Hershey’s syrup

softened ice cream (vanilla, coffee, butter pecan, choc chip mint, etc)

caramel or more cookie crumbs

creamy cool whip

heath bar crumbles Cover and freeze at least two hours.

CAKE

Italian Cream Cake

Beat until stiff then set aside:

5 egg whites Cream:

1/2c margarine

1/2c shortening

2c sugar Add:

5 egg yolks Combine dry ingredients and add alternately with buttermilk:

2c flour

1t baking soda

1c buttermilk Add:

1t vanilla

3/4c coconut

1c chopped walnuts Fold in egg whites. Bake in three 8" round cake pans or 9x13 pan at 350 for 25 minutes.

Jewish Cake

Mix seven minutes.

1 yellow cake mix

1 package vanilla instant pudding

1c sour cream

1/2c salad oil

4 eggs Pour half into greased Bundt or angel food pan. Filling/Topping, mix, sprinkle half over dough in pan:

3T sugar

2T brown sugar

2t cinnamon

1/2c chopped nuts Add rest of dough then rest of topping. Bake 1 hour at 350º. Glaze while hot:

1c powdered sugar

juice from 1 lemon *Mom

Lemon Pound Cake

Combine and set aside:

1 1/2c flour 1t baking powder

1/2t salt In separate bowl beat:

3/4 c unsalted butter

1c sugar Add one at a time:

2 eggs room temperature

1/2c buttermilk

zest from one lemon or orange Stir together. Bake at 300 degrees for 45-75 minutes. Mix: and brush on cake:

juice of one lemon

4T powdered sugar *Betty Rogers

Oatmeal Chocolate Chip Cake

Combine and let stand 10 minutes:

1 3/4c boiling water

1c uncooked oats Add and stir until butter melts

1c brown sugar

1c sugar

1/2c butter, softened Add one at a time:

3 eggs Add, mix well:

1 3/4c flour

1t baking soda

1t-T cocoa

1/4t salt Add:

1c chocolate chips Pour batter in greased 9x13 pan and sprinkle over all:

1c chocolate chips

1c nuts Bake at 350º for 40 minutes.

CAKE

Pound Cake ~ Betty

Stir together, set aside:

2 1/2c flour

2t baking powder

1/2t salt In separate bowl beat:

1c unsalted butter

2 1/2c sugar Add one at a time to butter mix:

5 eggs room temperature Beat in to butter mix:

1t vanilla

2t almond extract

1/2t coconut extract

1c sour cream With mixer on low add flour and beat until almost combined. Finish stirring with spatula. Bake 60-75 minutes at 300 degrees. Cool 15 minutes before removing from pan. *Betty Rogers

Prune Cake

Combine:

1 egg

1/2c sugar

1c flour

1t baking powder

1/4t salt

1/4c milk

3T melted butter

1/4t lemon extract

1/2t vanilla Pour in a greased 9x9 pan, cover with:

prune halves

(Apples or blueberries work too!) Sprinkle with:

Sugar and cinnamon Bake at 375º 30-35 minutes. *Grama Gabelein

FROSTING

FROSTINGS

Butter Frosting

1/2c butter (margarine ok but not as good)

4c powdered sugar

3-4T milk (rum or coffee)

1/2t salt

2t vanilla

Cream cheese frosting

8 oz cream cheese, softened 1/4c butter, softened 1c sifted confectioners' sugar 1/2t vanilla extract

Decorators Icing

1c shortening

7c powdered sugar

1t salt

1/2c water

butter flavoring Beat with whip 5 minutes. Margarine may replace shortening but icing won't 'stand up' when decorating. *Mom

German Chocolate Frosting

Cream:

2/3c butter

1 1/3c brown sugar

1/2c cream or evaporated milk Add:

1c nuts

2c coconut Spread on cooled cake. Broil until coconut turns crisp. Watch carefully.

Mocha Butter Frosting

1/4c + 1T baking cocoa

6T butter

1/4c hot coffee

1/8t salt

2-4c powdered sugar depending on desired consistency

1t vanilla *Like Grama Mellroth made

Royal Icing

2 egg whites

2-3c powdered sugar

1t cream of tarter Beat with whip until fluffy. Dries hard as a rock.

Vanilla Hazelnut Butter Cream

Icing

Delicious on a chocolate cake filled with Nutella spread. If available substitute liquid creamer for water and whipping cream. Dissolve and set aside:

1/4c hot water

1/2c hazelnut flavored non dairy creamer powder

Cream 5 minutes that add above ingredients and cream again:

1c Crisco

1c butter Add and beat at low speed to blend:

2lbs powdered sugar

2t vanilla Add a little at a time until a smooth icing is produced. Beat a low speed 5-10 minutes until very smooth. Add more cream if necessary to thin:

1/4c whipping cream at 105 Allow to sit about 1 hour before using to firm up.

COBBLER & CRISP

CANDY

Butter Pecan Fudge

Makes two 9 x 9 pans. May be double if you need oodles. Butter two 9x9 pans; set aside. Combine in saucepan. Boil 5 minutes over medium heat, stirring occasionally:

1c butter

1c brown sugar

1c sugar

1c whipping cream

1/4t salt Remove from heat; add and mix well:

2t vanilla

4c powdered sugar Fold in:

2c pecan halves (may be toasted and

coarsely chopped) Spread in prepared pans. Cool and cut into squares. Store in refrigerator.

Almond Roca

Don't make on rainy day! Do not double. Pour onto two buttered cookie sheets.

Butter two cookie sheets; set aside. Melt:

1 pound butter Stir in:

3c sugar DO NOT STIR AFTER ALL IS DISSOLVED or it turns grain. Cook on MED-HI (7) until bubbling. Reduce to MED-LOW (3) until 300º on candy thermometer. DO NOT OVER COOK; last 20 degrees goes fast. Immediately remove heat and stir in:

1-2c almond slices (not slivers) Splatter/drizzle with melted:

Almond bark (white chocolate) or chocolate chips

Break into pieces when cool. Store in airtight container.

Rumballs

Makes plenty. Suggest not doubling. The night before mix together:

3/4c rum

2c powdered sugar

1/2c light Karo syrup Mix together:

8c crushed vanilla wafers ( 2-12oz boxes) 3c chopped pecans

1t cinnamon

3T cocoa powder Mix both mixes together, form balls, roll in powdered sugar.

Coconut Rumballs

8c crushed vanilla wafers ( 2-12oz

boxes) 3c chopped walnuts

2 2/3c coconut

2-14oz can condensed milk

1 1/3c rum Mix, chill, roll in cocoa powder.

New Rumballs

Roll in powdered sugar OR cocoa powder.

3-12oz boxes crushed vanilla wafers

3c chopped walnuts

3c coconut

2-14oz cans condensed milk

2t cinnamon

4T cocoa

1 1/3c rum Mix together. Roll into balls. Roll in powdered sugar. Modified from Karen Hallett.

COBBLER & CRISP

COBBLER & CRISP

Apple Crisp

Combine in 8x11 pan:

4c apples

1/2c water

3/4t cinnamon

2T lemon juice Work together:

1c sugar (white or brown)

1/4t salt

1/2c flour

1/3c butter Add:

1/2c shredded cheese Cover pan of apples with topping. Bake 350º 50 minutes. *Mom

Apple Crisp Streusel

1c whole wheat flour

1c brown sugar

1c oats

1/2c butter

1t cinnamon

1/2t nutmeg

pinch salt

Berry or Peach Cobbler

Place in bottom on 9x13 pan:

4-5c fruit Cream:

1c sugar

3/4c butter

1/8t salt Combine and add to creamed mixture alternately with milk, pour over berries in pan:

3/4c milk

1 1/2c flour

1 1/2t baking powder Combine and sprinkle over batter:

1c sugar

1T cornstarch Pour over all:

1c boiling water Bake 45 minutes at 375 degrees until top is golden. Serve hot with ice cream or cold. (cut water if using canned fruit) *Mom

Easy Cobbler

Pour in 9x13 pan:

2 cans cherry pie filling Sprinkle over filling:

1 Jiffy yellow cake mix (dry)

slivered almonds Pour over top:

1/2c melted butter Bake at 350 until golden and bubbly.

Rhubarb Cobbler

Put in 9x9 pan (double for 9x13 Stainless pan):

4c rhubarb Spoon over rhubarb:

2 beaten eggs

2T flour

1 1/2c sugar or less Blend with pastry blender:

6T butter

1/2c sugar

1c flour

pinch salt

1t baking powder Add and sprinkle mixture over rhubarb:

1/3c chopped walnuts Bake at 350º 45 minutes.

CHEESECAKE

CHEESECAKES

Berry Torte

Mix and press in 9x9 pan:

1 1/2c graham cracker crumbs

1/4c margarine

1/4c sugar Mix until smooth and pour over crust:

2 eggs

8oz cream cheese

1t vanilla

1/4c sugar Bake 20 minutes at 350º. Cool. Mix and stir over heat until thick:

2c blueberries or raspberries

1c sugar (or less)

1/2c water

1/4c flour

salt

lemon juice Cool. Pour over cream cheese layer. Berries maybe mashed and put on without cooking if eaten immediately. *Cid

Cheesecake ~Amanda’s Ricotta

Crust:

2 ½ cups gram cracker crumbs

½ cup sugar

10 T butter Filling:

3 T lemon Juice

3 T vanilla

4 eggs

1 ½ c sugar

1 lb Ricotta cheese

1 pint sour cream

½ c butter

1 lb cream cheese Bake at 350 for 1-1 ½ hours. Leave in oven with oven off 1 hour. Topping; blend:

1 pint sour cream

1/2c sugar

1t vanilla Pour on top of cooled filling and bake at 375º for 5-8 minutes. Cheesecake must set in refrigerator for at least 12 hours before it will be firm enough to slice well. Top will be runny if you cut early.

Cookie Dough Cheesecake

CRUST; combine:

1 3/4c chocolate wafer cookie crumbs

1/4c sugar Stir in:

1/3c butter Press onto bottom and 1" up the sides of a greased 9" spring form pan. Set aside. Combine in mixer, beat until smooth:

3-8oz packages cream cheese

1c sugar Add, beat on low just until combined:

3 eggs Add, beat just until blended:

1c sour cream

1/2t vanilla Pour over crust, set aside; COOKIE DOUGH BALLS, cream three minutes:

1/4c butter

1/4c sugar

1/4c brown sugar Add:

1T water

1t vanilla Gradually add:

1/2c flour Stir in:

1c mini chocolate chips Drop dough by teaspoonfuls over filling, pushing below surface. Bake at 350º for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with:

1/2c mini chocolate chips

COOKIES

COOKIES

Biscotti

Whip until mixture ribbons

3 eggs

1c sugar Add:

1T lemon juice

grated lemon rind

1t almond liqueur (or 1/2t extract) Blend until incorporated:

2c flour

1t baking powder

salt Stir in:

2 1/2c (1/2lb) toasted chopped almonds

optional: craisins, orange rind Form 2- 14"x2" loaves and place on greased sheet. Bake 20 minutes at 350º. Immediately cut diagonal 1/2" slices. Cool. Dip one side in chocolate or white chocolate. Store in airtight container. Freeze for longer storage. Dunk in coffee or wine.

Brownies ~ Mom’s

Melt over low heat:

2 squares unsweetened chocolate

1/2c butter Remove from heat and add:

1c sugar

2 eggs

1/2t vanilla Quickly stir in:

1/4c flour

1/4t salt

1c nuts Spread in greased 8x8 pan. Bake at 325 40 minutes.

Brownies

Cream:

3/4c cocoa

1c melted margarine Add in order:

2c sugar

3 eggs

1t vanilla

1c flour

1c nuts (omit if using optional mints) Spread dough in greased 9x13 pan. Poke into dough and cover tops before baking:

20 mints (optional) Bake 350º for 24 minutes in glass pan.

Brownies ~ Mocha Icing

Powdered sugar

1T unsalted butter

3T baking cocoa

1T oil

1T vanilla

1/4c double strength coffee or coffee with extra instant granules.

Chocolate Chip Cookies

Cream:

1c butter

1/2c brown sugar

1c sugar Add:

1 egg

1t vanilla Combine and add:

1 1/2c flour

1t baking soda

1t cinnamon Fold in:

1 1/2c oats

1c chocolate chips Cover and chill 1 hour. Form dough into 1" balls. Place 2 " apart on greased sheets, flatten slightly. Bake 10-12 minutes at 350º. Cool on wire rack. Or freeze dough and bake later. *Mom

Chocolate Chip Cookies

Joy of Cooking Cream:

1c butter

1c brown sugar

1c sugar Add:

2 egg

1t vanilla Combine and add:

2 1/4c flour

1t salt

1t baking soda Fold in:

1c nuts

1c chocolate chips Form dough into 1" balls. Place 2 apart on greased sheets, flatten slightly. Bake 10 minutes at 375º. Cool on wire rack. Or freeze dough and bake later.

COOKIES

Chocolate Crinkles

Mix:

3/4c oil

3/4c baking cocoa

2c sugar Add:

4 eggs

2t vanilla Add:

2t baking powder

1/2t salt

2c flour Chill. Roll in powdered sugar. GREASE insulated sheet. Bake at 350º for 10 minutes. Do not over bake.

Graham Crackers

Mix:

2c whole wheat flour

1c flour

1t baking powder

1/2t baking soda

1/4t salt Cream then add to mixture:

4T margarine

4T brown sugar or molasses

4T honey

1 1/2t vanilla Bake 15 minutes at 350º on greased sheet.

Gingersnaps

Cream:

3/4c butter

1c sugar Add:

1 egg

1/4 c molasses Combine and add:

2c flour

2t soda

1/4t salt

1t cinnamon

1t cloves

1t ginger *Mom

Gingersnaps 2

May be doubled but it makes big batch. Combine and set aside:

4c flour

1/2t salt

2 1/4t baking soda

2t ginger

1 1/4t cloves

1 1/4t cinnamon Combine in mixer beating until light and fluffy:

1/2c butter

1/2c shortening

2-3c sugar Add:

1/2c molasses

2 eggs Then add flour mixture a small amount at a time. Roll into balls and roll in:

sugar Bake for 15 minutes at 325 degrees.

COOKIES

Lemon Bars

Mix until creamy and set aside:

1 can condensed milk

1/2c lemon juice

grated peel of 2 lemons Cream:

3/4c butter

1c brown sugar

1 1/2c flour

1t baking powder

1/2t salt

1c oats Sprinkle about half of the oats mix evenly on bottom of 8x8 pan. Pat to form crust. Pour lemon mix over. Sprinkle

with remaining oat mix. Bake at 325 for 30-35 minutes. Cool then refrigerate 1 hour. Cut into squares.

Condensed Milk (works for one can):

Place in blender:

1/4c margarine

1c sugar

1c dry powdered milk Pour over and blend until smooth:

1/2c BOILING water

Luscious Lemon Bars

Mix, press into 9x13 pan, bake at 350º 15 minutes, cool:

1c margarine

1/2c powdered sugar

2c flour

salt Combine:

4 eggs

2c sugar

1/4c flour

6T lemon juice Pour into cooled crust. Bake 350º 25 minutes. DO NOT over bake. When cool, sprinkle with

Powdered sugar *Mom

Nanaimo Bars

For Stainless Steel pan (larger than 9x13) Layer base, pudding layer, chocolate icing BASE; combine in sauce pan:

1c butter

1/4c sugar

4T cocoa

1t vanilla

1 egg Cook, stirring until mixture resembles custard, 5-6 minutes. In separate bowl, combine then add to above mixture:

2c graham crackers

1c coconut

1/2c chopped walnuts SECOND LAYER; combine in mixing bowl:

1/4-1/3c milk

1/3 package instant vanilla pudding Cream then add pudding mixture:

3/4c butter

4c powdered sugar Spread over base in pan and refrigerate 15 minutes. FINAL LAYER; melt, then spread over second layer:

1 1/2c chocolate chips

3T butter

3T milk Chill. Cut into squares. Store in fridge or freezer. Individually wrapped is great. *original Deon page 138

Pecan Turtle Bars

Mix for 2 minutes until crumbly then pat into 9x13 pan:

1c brown sugar

1c flour

1/2c butter, softened Sprinkle with:

1c pecans, chopped Combine and cook over medium heat until entire surface is

bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan,

spreading evenly over crust

1/2c packed brown sugar

2/3c butter Bake at 350 degrees 18 to 20 minutes or until entire

surface is bubbly. Remove from oven; immediately

sprinkle with

1c milk chocolate chips or white chocolate

Let stand 2 to 3 minutes to allow chocolate to melt; spread

chocolate. Allow to cool and cut into bars.

COOKIES

Peanut Butter Cookies

Cream:

1/2c margarine

1/2c Crisco

1c sugar

1c brown sugar Add:

2 eggs

1c peanut butter Add:

1t baking powder

1 1/2t baking soda

1/2t salt

2 1/2c flour Roll into balls, place on pan and flatten with a fork dipped in flour. Bake at 375º 10-12 minutes. *Mom from Betty Crocker Cooky Book

Ranger Cookies

Cream:

1c butter

1c brown sugar

1c sugar Add:

2 eggs

2t vanilla Add in order while mixer is on, add things 1 cup at a time:

1/2t salt

1/2t baking powder

1t baking soda

2c flour

2c oats

1-2c chocolate chips

2c corn flakes

(1c nuts )

(1c coconut) Bake at 375º 9 minutes. Variation: Chocolate Rangers: 3T cocoa, rice crispies in place of corn flakes, change to 3/4t soda and 3/4t powder

COOKIES

Rice Crispy Cookies

Melt on low then cook 3 minutes after melted, then remove from heat:

1/4c butter

10oz (4c small, 40 large) marshmallows Add:

5c Rice Crispies Pat firmly into buttered 9x13 pan. Cool before cutting.

Marshmallow All Bran Cookies

Combine butter, marshmallows and 1 box of All Bran following directions above.

Rice Crispy Peanut Squares

Combine and cook over medium heat until boiling, remove from heat:

2c corn syrup

1c sugar

1c brown sugar Add, mix until dissolved:

2c peanut butter Add:

12c Rice Crispies Press into buttered pan. *Grama Gabelein

Snickerdoodles

Cream:

1c butter

1 1/2c sugar

2 eggs Add:

2t cream of tarter

1t baking soda

2 3/4c flour Shape into balls. Roll in:

Sugar and cinnamon Bake at 400º for 8 minutes. *Mom-Ron used to love these

COOKIES

Sugar Cookies

Cream:

1 1/2c powdered sugar

1c BUTTER Add:

1 eggs

1/2t almond extract

1t vanilla Add and mix well:

1t baking soda

1t cream of tarter

2 1/2c flour Chill several hours. Roll 3/8" thick and cut with floured cutters. Bake on ungreased sheet 7 minutes at 375, until just turning gold on edges of cookie. Cool on rack and frost. *Mom

Sugar Cookies ~ Soft & Thick

Cream:

1c butter

1 1/2c sugar

1 egg Add:

1/2c sour cream

1t vanilla Combine then add:

4c flour

1/2t baking soda

1/2t-1t baking powder

1t nutmeg Bake at 375º 10-12 minutes. *Liz

Butter Cream Frosting

Cream until light and fluffy:

1/4c butter, softened

2 - 3c powdered sugar

1t cream of tarter

2T or more milk

Cookie Glaze

Combine stirring until there are no lumps. Should be slightly runny but thick enough that most of the glaze stays on cookie!

1c powdered sugar

2t lemon juice Serve hot or cold. *Mom

Poured Fondant (Ladybugs)

6c powdered sugar, sifted

1/2c water

2T light corn syrup

1t almond extract Cakes should be covered with apricot glaze or a thin coating of buttercream icing. Let sit 15 minutes before covering with fondant.

Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.

Makes 2 1/2 cups. Recipe may be doubled or tripled.

DESSERT

DESSERT

Birthday Tart

Crust, cream cheese, glaze, fruit, crust Crust choice one:

sugar cookie dough Crust choice two: Cream:

1/2c butter

1/2c shortening

1c sugar

1 egg

1t vanilla Add:

2 flour

1/2t cream of tarter

1/2t baking soda

1/4t salt Bake on pizza plate 425 10-15 minutes. Cool. Crust choice three:

4oz cream cheese

1/2c margarine

1 1/4c flour

1/4t salt Cream cheese layer choice 1: Cream, spread over cooled crust:

8oz cream cheese

3/4c powdered sugar

8oz whipped topping Cream cheese layer choice 2:

12oz cream cheese

1/3c sugar

1T lemon juice

1c whipped cream (whipped) Glaze: Boil until thick, spread over cream cheese layer then cover with fruit, and drizzle over fruit:

1c pineapple juice

1c orange juice

2T cornstarch Fruit layer

Banana, kiwi, strawberries, mango, orange slices, pineapple…

Ice Cream

2 quarts half-and-half cream

1/2 pint heavy cream

1 1/2 cups white sugar

4 teaspoons vanilla extract

1 pinch salt Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Chocolate Mouse ~ Tea Party

Heat to near boil, place in blender:

1c heavy cream (non-fat powdered milk ok)

Add to blender in order, blending well after each addition, allow egg to cook and chocolate to melt:

1 egg

1c chocolate chips

1t vanilla Fold in:

1 container marshmallow crème Serve in shot glass sized containers with tiny spoons.

Chocolate Syrup ~ Dad

Melt:

1/2c BUTTER Add, mixing over medium-low heat. Stir until one consistency. :

3T baking cocoa

1T oil (or one cube unsweetened chocolate)

Add, stir to one consistency:

1/3c evaporated milk Stir until one consistency, add:

1/2c sugar When it is one consistency, it is done. *Originally made by Grandpa (Miron) Sires.

Dessert~ Mom's Lemon

Becky's Chocolate

Mix and press in 9x13 pan. Bake 350º 15 minutes:

1/2c butter

1c flour

2T sugar

1/2c nuts Mix well, spread on cooled crust:

8oz cream cheese

1c powdered sugar

6oz cool whip Cover cream cheese with:

Prepared pudding mix lemon or chocolate

Top pudding with:

6oz Cool Whip Garnish with:

Slivered almonds

DESSERT

Lefse

Gather up pressure cooker, potato ricer, flexible plastic cutting board, lefse roller, flour sifter/sprinkler lefse turner, griddle, towels, silicone brush, sugar & cinnamon shaker. May be doubled.

Cook 2 ½ lb potatoes in pressure cooker 10 minutes (or boil in water until tender). Rice potatoes to make:

4c riced potatoes Stir in then allow to cool to room temperature (may refrigerate for faster cooling):

1/4c butter Stir in:

1/2c whipping cream

2t sugar

1t salt

1 1/2c flour When cool, form into 16 patties. Roll each patty flat like a tortilla using a generous amount of flour. Sprinkle top with flour as needed so it doesn’t stick to rolling pin. Roll onto turner and transfer to 400 degree griddle. Flip when brown spots form. After both sides are cooked, stack between towels to keep moist while cooling. May be buttered, sprinkled with cinnamon and sugar and rolled while still warm:

melted butter

sugar and cinnamon Allow to cool before storing in an airtight container and refrigerating or freezing.

PIE

PIE

Pie crust

Cut shortening into dry ingredients

1c shortening

2c flour

2T sugar

dash salt In separate bowl mix wet ingredients well. Add to dry ingredients, stirring with fork just until well combined.

1 egg

1T cider vinegar

2T very cold water Form into a ball then divide in half. Roll out on floured board adding more flour if dough is sticky. Makes enough for a top and bottom crust. If baking pie shell empty, poke crust several times with a fork, then place dry beans in crust before baking to hold shape better. Protect edges. Bake at 450º 10 minutes. *Auntie Robin

Apple Pie

unbaked pie shell

apples

1/2t cinnamon

1t nutmeg

1/4c flour

1c sugar Bake 400º 50 minutes, protect crust edges with foil. 1 ½ recipes equals two aluminum pie tins. *Grampa Gabelein’s favorite.

Apple Orange Pie

Slice into unbaked pie shell:

4 granny smith apples Combine:

2T orange juice concentrate

1/4c water Sprinkle over apples in unbaked crust:

1 1/2c sugar

1t cinnamon

1t nutmeg

1/4c flour

(1c cranberries) Cover with top crust. Bake at 450º 10 minutes then reduce to 350º 35-45 minutes, protecting crust edges with foil. *Auntie Robin

Banana Cream Pie

Use vanilla wafer cookie crust for banana cream pie. Combine

3/4c sugar

1/4c cornstarch Stir in

2 1/2c milk (or light cream or half and half) Cook over med-hi heat until thick and bubbly. Reduce heat and cook and stir 2 minutes more. Remove from heat. Stir 1c of hot filling into:

4 egg yolks, stirred with a fork Return to pan. Bring to a boil, reduce heat, boil and stir 2 minute more. Remove from heat. Stir in:

1T butter

1 1/2t vanilla Slice over crust before filling with hot filling:

3 bananas Chill 3 hours.

Wafer Cookie Crust Combine and press into pie plate. Cook at 375 degrees for 8 minutes. Cool before filling.

1 1/2c crushed vanilla wafers

6T melted butter

Blackberry Pie

4c fresh berries Sprinkle over berries:

1c sugar

1/4c flour

1 1/2t lemon juice or 1/2t cinnamon

(2t quick-cooking tapioca) Stir gently. Let stand 15 minutes. Turn fruit into:

uncooked pie crust Dot with:

1-2T butter Cover with well pricked top. Bake at 450º 10 minutes. Reduce to 350º and bake 35-40 minutes more.

PIE

Chocolate Cream Pie

Use cooked and cooled graham cracker crust. Combine:

1c sugar

1/4c cornstarch Stir in:

2 1/2c milk (or light cream or half and half)

3oz unsweetened chocolate squares Cook over med-hi heat until thick and bubbly. Reduce heat and cook and stir 2 minutes more. Remove from heat. Stir 1c of hot filling into:

4 egg yolks, stirred with a fork Return to pan. Bring to a boil, reduce heat, boil and stir 2 minute more. Remove from heat. Stir in:

1T butter

1 1/2t vanilla Pour hot filling into cooled crust. Chill 3 hours.

Graham Cracker Crust Combine and press into pie plate. Cook at 375 degrees for 8 minutes. Cool before filling.

1 1/3c graham cracker crumbs

1/4c sugar

1/4c melted margarine

Coconut Topping Whip until stiff:

2 egg whites Add:

1/3c sugar

3 1/2oz flaked coconut Spoon over filing. Broil 8-10" from heat 4 minutes or so. WATCH CAREFULLY.

Coconut Cream Pie

Add 1c flaked coconut with butter and vanilla to banana cream pie recipe.

Meringue

Whip until stiff:

4 egg whites Slowly add:

1/4t salt

1/2c sugar Spread over cool filling. Bake at 325º 15 minutes. Cool 1 hour before cutting. OR mix meringue with filling if serving is custard cups. *Mom

Dutch Apple Slices

Sift together:

2 1/2c flour

1T sugar

1t salt Cut in:

1c shortening Add:

1 egg yolk

milk to make 2/3c Combine. Roll half of dough to fit in bottom of jelly roll pan. Cover dough, layering in order:

1 2/3c corn flakes

5c apples

1 1/2c sugar

1t cinnamon Roll out remaining crust for cover. Pinch edges. Beat and brush over top of crust:

1 egg white Bake at 400º for 20-30 minutes. When cool drizzle with:

1c powdered sugar

2t lemon juice Serve hot or cold. *Mom

Lemon Pie ~Mom’s

Heat to boiling:

2 1/4c sugar

2 1/4c water

3/4t salt Mix to make paste then add to boiling mix, stirring all the time. Cook until thick and clear:

3/4c cornstarch

1/2c water Remove from heat to add:

6 egg yolks, well beaten

3/4c lemon juice Return to heat and cook until mixture bubbles. Remove from heat and add:

4 1/2T butter

1T lemon zest Cover and cool until lukewarm then spoon into crust. *Mom

PIE

Lemon Pie ~ Sarah’s

Combine:

1 1/2c sugar

3T flour

3T cornstarch

dash salt Stir in:

1 1/2c water Cook over med-hi heat until thick and bubbly. Reduce heat and cook and stir 2 minutes more. Remove from heat. Stir 1c of hot filling into:

3 egg yolks, stirred with a fork Return to pan. Bring to a boil, reduce heat, boil and stir 2 minutes more. Remove from heat. Stir in:

2T butter

2t lemon peel Stir in:

1/3c fresh lemon juice Cover with meringue. Bake 15 minutes at 350 degrees. Cool on a wire rack for 1 hour. Chill 3-6 hours. Cover if storing longer.

Lime Pie

Blend:

8oz cream cheese Drizzle in while beating:

1 can condensed milk (see below) Drizzle in while beating:

6oz can Limeade concentrate

Pour into:

Cooked Graham cracker crust 12oz limeade can be used only if served in custard cups. Refrigerate several hours. *Art Cobain

Condensed Milk (works for one can):

Place in blender:

1/4c margarine

1c sugar

1c dry powdered milk Pour over and blend until smooth:

1/2c BOILING water

Pecan Pie

Beat with fork:

3 eggs Stir in:

2/3c sugar

1/4t salt

1/3c melted BUTTER Add:

1c light corn syrup

1 1/4c chopped pecans

1/2c chocolate chips

(2T whiskey) Pour into:

unbaked 9” pie shell Bake 375 for 40-50 minutes.

Combine and top with:

whipped cream

2T whiskey

Pumpkin Pie

Mix in order:

3 eggs

1 1/2c steamed blended pumpkin

3/4c sugar

1/2t salt

1t cinnamon

1/2t ginger

1/4t cloves

1 2/3c (13 fluid oz) EVAPORATED MILK Pour into:

Unbaked 9" pie crust Bake at 425º 15 minutes, reduce to 350º and bake 45 minutes or until knife comes out clean. *Mom

To Cook Pumpkin Slice sugar pumpkin in half. Bake upside down in a pan of hot water at 350º for 1 hour.

PIE

Rustic Pear Tart

Pulse to combine in food processor until butter is pea size:

2c flour

1T sugar

1/2t salt

3/4c butter, cut into ½” cubes With motor running, add water. Then pulse until dough sticks together but looks slightly dry. Check to see if it will hold together. Knead by hand until dough comes together as a ball.

About 1/4c ice water Flatten into a disk. Wrap in parchment paper, put in a ziplock and refrigerate 30 minutes. During this time cut pears and preheat oven to 350 degrees. Toss:

4 pears, peeled, cored and sliced

1/4c brown sugar

2t vanilla

1/4t cinnamon

1/4t nutmeg

Pinch salt Line baking sheet with parchment paper. Roll dough into circle on floured surface. Arrange pears on crust leaving a 1 ½” – 2” border. Fold dough over pears. Brush with:

1 egg white, lightly beaten Cook at 350 degrees until golden brown. Allow to cool until juices thicken.

PUDDING

PUDDING

Baked Custard

Combine

2c warm milk

3 eggs

salt

1/4c sugar

1t vanilla Sprinkle over the top:

nutmeg Pour into custard cups, place them in a pan of boiling water at 300º for at least 30 minutes. May bake pie plate but will need to bake at 350 degrees for 40 minutes. *Amy Lanning

Perfect Custard

Mix together in saucepan:

1/4c cornstarch

1/2c sugar (or brown sugar) Whisk in:

2 eggs In another saucepan, heat to scalding (185 degrees or at least steaming but not boiling)

2c milk Slowly pour milk into egg mixture, whisking as you pour. Return to heat and cook, stirring constantly, until thick. It takes a while and then happens fast. Stir in:

1/2t vanilla extract

1/2t coconut extract

1t lemon zest Spread on plate to allow to cool if you in a hurry. Serve hot or cold!

Pear Tart

For a really great dessert, spread cooled custard over a cooked pie crust. Top with sliced pears and drizzle with warm apricot jam.

Vanilla Pudding ~Home Ec

In double boiler:

1/4c sugar

3T cornstarch

1/4t salt Add, stir until boiling over direct heat. Place over water, cover, cook 5 minutes, stir, cook 5 more minutes:

2c milk Remove from heat and add:

1/2t vanilla