Desserts
Carmel Corn
(Nancy)
6 qts. or 23 cups of popped corn.
2 cubes margarine
1/3 C. white karo syrup
2 C. brown sugar.
Bring to a boil, for exactly 6 minutes, stirring constantly. Remove from burner, & add: 1/4 t. cream of tarter, 1 t. salt, 1 t. soda. Stir till foamy. Pour over popcorn. Bake 200 degrees for 1 hr. Turn cookie sheet around after 30 min. Makes 2 sheets.
Date Layer Bars
(Lynne)
1/2 C. shortening
1 t. soda
1 C. brown sugar
1/2 t. salt
1 1/2 C. sifted flour
1 3/4 C. quick oats
Cream together sugar & shortening. Sift dry ingredients; add with oats. Mix until crumbly. Firmly pat 1/2 the mixture in greased 13 x 9 x 2 pan. Spread with filling. Add remaining crumbs & pat smooth. Bake 350 degrees for 30 min. Cut into bars.
Date Filling:
Cook 1 lb. chopped dates or 1/2 lb. dates & 1/2 lb. raisins with 1 C.
sugar & 1 C. water to the consistency of jam.
Dried Fruit Roll
(Doris)
Peel & core fruit, blend in blender until smooth. cook 5 min. in a saucepan over moderate heat. While cooking add 1 t. honey for each piece of fruit (i.e. 1 t. for 1 apple). Lay out clear plastic wrap on a cookie sheet or broiling tray. Spoon mixture onto wrap staying away from edges. SPread thin as possible. Place tray in the oven (suggest overnight) which is turned on to lowest possible heat. Roll up in wrap. Keeps several months.
Banana & Blueberry Cream Pie
(Arlie)
3 oz. softened cream cheese
1/2 C. sugar
1 C. chipped walnuts
3 ripe bananas, sliced
One 8-oz coolwhip
Baked 9-inch pie shell
1 can blueberry pie filling
By hand, cream together sugar & cream cheese. Add walnuts, mix slightly. Add bananas & slightly mix again. Add cool whip & mix thoroughly. Mound high in pie shell & chill at least 30 min. When ready to serve top with blueberries.
Mile High Strawberry Pie
(Marcia)
Crust:
1 1/2 C. flour
1 1/2 t. sugar
1 t. salt
1/2 C. oil
2 T. milk
Mix to form ball, spread in pie pan, pat, push till even. Flute edges. Bake 350 degrees for 15-20 min.
Filling:
Beat 2 egg whites till fluffy. Add 10 oz. frozen-thawed
berries. Add 1 C. sugar, 1 T. lemon juice. Beat 15 min.
on high speed of portable mixer in very large bowl. Fold in
1 C. whipping cream-whipped. Mound into cooled pie shell.
Freeze.
Uncooked Unbaked Cookies
(Marjorie)
30 graham crackers rolled fine.
3/4 C. dates cut fine
3/4 C. walnuts
2 C miniature marshmallows
Mix all together, then pour 1 can eagle brand milk over & mix thoroughly.
Rinse hands in cold water & shape into balls. Roll in fine coconut until coated.
Scripture Cake
(Clara)
Cream together:
3/4 C. soft Genesis 18:8 (butter)
1 1/2 C. Jeremiah 6:20 (sugar)
5 separated Isaiah 10:14 (eggs)
Beat in yolks, one at a time.
Sift together:
3 C. Leviticus 24:5 (flour)
3/4 t. II Kings 2:20 (salt)
3 t. Amos 4:5 (baking powder)
1 t. Exodus 30:23 (cinnamon)
1/4 t. each II Chron 9:9 (cloves, allspice, nutmeg)
1/2 C. Judges 4:19 (milk)
Blend into creamed mixture alternately with milk. Beat egg
whites until stiff: fold in, then fold in remaining
ingredients.
3/4 C. finely cut Jeremiah 24:5 (dried figs)
3/4 C. II Samuel 16:1 (raisins)
Bake at 325 degrees 1 hr. 10 min. in 10 inch tube pan. Cool well. Serve drizzled with burnt sugar syrup
Burnt Sugar Syrup:
1/4 C. Genesis 18:8
1 1/2 C. Jeremiah 6:20
1/2 C. Genesis 24:25 (water)
Melt sugar in heavy skillet over low heat: Continue cooking until syrup is amber. Add water: cook until syrup is smooth. Cool after butter is added. Makes approx 1 1/4 C. syrup.
Nut Caramel Pie
(Janet)
3 eggs, beaten
1/2 C. light brown sugar
1 C. corn syrup
1/4 t. salt
1/4 t. vanilla
1/4 C. melted butter or margarine
1 C. chopped or whole walnuts, filberts, or pecans
Beat eggs, add sugar & beat well. Add other ingredients except nuts in order listed. Sprinkle nuts in bottom of 9-inch unbaked pastry shell & pour filling mixture over. Bake in hot oven, 425 degrees for 7 to 10 minutes to set crust. Then reduce heat to 325 degrees for about 30 minutes longer, or until filling is just set.
Southern Pecan Pie
(Debbie)
3/4 C. sugar
1/2 C. margarine
3 eggs, beaten
3/4 C. light corn syrup
1 3/4 C. pecans
2 t. vanilla
1/8 t. salt
Cook sugar, syrup & margarine in sauce pan until margarine is melted. I beat the eggs in the blender then slowly add the hot mixture. Add vanilla & salt. Add pecans then pour into an unbaked pie shell. Bake at 350 degrees for 25-30 minutes. Serve warm or cold.
Cherry Pie
(Arlie)
3 oz. Philadelphia cream cheese (warm & mash)
Add:
1/2 t. vanilla
1/2 C. powdered sugar. Mix thoroughly
Add:
1 C. whipped cream & mix lightly
Put in baked pie shell
Take a can of cherries & sweeten with 2/3 C. sugar & thicken the juice with 1 T. of corn starch. Pour over filling, or for a quick topping add a can of prepared pie filling.
Fruit Cocktail Dessert Squares
(Marjorie)
2 C. flour
1 1/2 C. oil
2 t. baking soda
One 16 oz. can fruit cocktail, undrained
1 1/2 C. sugar
2 eggs
1/2 t. salt
1/2 C. coconut
Stir together all ingredients, except coconut, until well blended. Grease 9x13 pan, sprinkle with coconut & pour batter in. Bake in 350 degree oven about 50 min. or until pick inserted comes out clean. Cool slightly then frost. Cut in 3 inch squares. 12 servings.
Frosting:
1/2 C. butter or oleo
1 C. evap. milk
1/2 C. coconut
3/4 C. sugar
1/2 C. nuts
1 t. vanilla
In saucepan bring to boil, butter, sugar & evaporated milk; cook & stir about 12 min. or until thickened. Stir in nuts, coconut, & vanilla.
Beula's Impossible Pie
(Clara)
4 eggs, beaten
1 3/4 C. sugar
1/2 C. flour
2 C. milk
1/2 C. coconut
1/2 C. chopped nuts
1/2 stick oleo, melted.
Combine above ingredients, then pour into 9 inch pan. Bake at 350 degrees for 35 min. This makes its own crust.
Puddin' Pie
(Arlie)
Step 1:
1 C. nuts
1 C. flour
1 cube softened margarine
Mix together. Put in 9x13 pan. Bake 350 degrees for 20-25
min. or until light brown. Cool.
Step 2:
8 oz. Philadelphia cream cheese
1 C. powdered sugar
Cream, then fold in:
2 C. cool whip. Pour over crust from step 1.
Step 3:
One 3 oz. pkg. instant chocolate pudding.
One 3 oz. pkg. instant vanilla pudding
Beat with 3 C. milk. Let set a little before you
pour on cream cheese mixture (step 2)
Step 4:
Top with cool whip & chopped nuts.
Chocolates
(Judy)
Mix together with hands:
1/2 lb. real butter
2 lb. powdered sugar
Add:
1 can sweetened condensed milk
2 C. chopped nuts
2 C. coconut
1 t. vanilla
Cover bowl & chill, roll into little balls.
Dipping Chocolate:
Melt 4 oz. parrafin with 18 oz of chocolate. Tip with
toothpick. Keep in covered container in refrigerator.
Taffy-To Pull
(Clara)
Cook slowly, in 2 qt. pan, to dissolve sugar. Boil to
hard ball stage, stirring.
1 C. molasses
2 t. vinegar
1 C. granulated sugar
1 t. butter
Add: (then remove from heat)
1/4 t. soda
Pour on well greased platter. As it cools, pull edges toward center. By the time it is cool enough to pull, the taffy will have been pushed into a ball. Pull with greasy fingers.
Lemonade Pie
(Marcia)
One 9-inch pie crust, cooled
One 9 oz. container of coolwhip
1 can eagle brand milk or eager brand (below)
1 can frozen lemonade, thawed
A few drops of yellow or green food coloring.
Fold coolwhip & milk - add lemonade & food coloring. Refrigerate all night before eating. Garnish with lemon slice.
Eager Brand
(Marcia)
1/4 C. hot tap water
3/4 C. granulated sugar
1 1/4 C. dry nonfat milk powder
Place water & sugar in blender, blend 1 minute with on-off speed or until the sugar has partially dissolved.
Add the dry milk powder slowly while continuing to blend.
Refrigerate at least 24 hrs. before using. Refrigeration is the secret of this imitation. Makes about 1 1/2 C. and can be used in all recipes.
Heavenly Hot Fudge Sauce
(Janet)
3/4 C. butter
3/4 C. cocoa
3 C. sugar
1 t. vanilla
1/2 t. salt
1 2/3 C. evaporated milk (1 tall can)
Melt butter & chocolate over boiling water. Stir in sugar gradually, about 4 T. at a time. Be sure sugar is completely moistened, after each addition. This mixture will be very thick & quite dry. Add salt. Slowly add in evaporated milk, a little at a time. Add vanilla. Serve hot. Makes 2 C. For thinner sauce, stir in 1-2 T evaporated milk.
Cheesecake Supreme
(Arlie)
1 C. all purpose flour
1 t. grated lemon peel
1 slightly beaten egg yolk
1/4 C. sugar
1/2 C. butter
1/4 t. vanilla
For crust: combine 1 C. flour, 1/4 C. sugar & 1 t. grated lemon peel. Cut in butter till crumbly. Add 1 slightly beaten egg yolk & 1 t. vanilla; mix well. Pat 1/3 of the dough on bottom of 9-inch spring-form pan (sides removed). Bake at 400 degrees for 8 min. Cool. Butter sides of springform pan; attach to the bottom. Pat remaining dough on sides of pan to height of 2 inches.
Five 8-oz pkgs. cream cheese, softened
3/4 t. grated lemon peel
1/4 t. vanilla
1 3/4 C. sugar
3 T. flour
1/4 t. salt
4 lrg. eggs
2 egg yolks
1/4 C. whipping cream
For filling: beat cream cheese until creamy; add 3/4 C. sugar, 3 T. flour, & 1/4 t. salt; slowly blend into cheese mixture. Add eggs and egg yolks one at a time, beating after each addition just to blend. Gently stir in whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 min. Reduce heat to 300 degrees; Bake until knife inserted off-center comes out clean, about 55 min. longer. Remove from oven; cool 30 min. Loosen sides of cheesecake from pan with spatula. Cool 30 min. longer; remove sides of pan. Cool 2 hr. Meanwhile, prepare cherry sauce or strawberry glaze. Top cheesecake with sauce or glaze. Serves 12.
Cherry Sauce
(Arlie)
In sauce pan combine 1/2 C. sugar, 2 T. cornstarch, & dash of salt. Add one 20 oz. can frozen pitted tart red cherries, thawed. Cook & stir until thickened & bubbly. Reduce heat; simmer 10 min. Chill.
Strawberry Glaze
(Arlie)
Crush 1 C. strawberries, add 3/4 C. water. Cook 2 min.,
sieve. In saucepan combine 1/2 C. sugar & 2 T. cornstarch;
gradually stir in hot berry mixture. Bring to boiling,
stirring constantly. Cook & stir till thick & clear. Add
red food coloring, if necessary. Cool to room temperature,
place 3 C. halved strawberries on cheesecake. Pour glaze
over berries. Chill 2 hr.
Surprise Cake
(Arlie)
6 eggs
2 C. oil
4 C. sugar
4 C. flour
4 T. cinnamon
1/2 t. baking powder
4 t. soda
2 t. salt
4 t. vanilla
2 C. zucchini (shredded)
2 C. carrots (shredded)
1 C. coconut
One 8 oz. can crushed pineapple, drained
1 C. nuts, ground
1 C. raisins.
Blend first three ingredients well, add remaining ingredients. Bake at 350 degrees for 1 1/2 hr. or till done. Note: makes 6 loaves, or 1 cake baked in a tube pan & 2 loaves. Grease & flour pans.
Graham Cracker Cookies
(Lynne)
30 graham crackers (15 rectangles), crushed
2 C. chopped nuts
2 1/2 C. mini marshmallows
1/2 C. coconut
2 eggs
1 C. sugar
1 t. vanilla
3/4 C. margarine
Mix first 4 ingredients in bowl. Beat eggs, sugar, margarine, & vanilla. Cook till thick, stirring constantly. Pour thickened mixture over first 4 ingredients and stir. Press this mixture onto buttered cookie sheet, refrigerate at least 2 hours. Cut and roll in powdered sugar.
Elaine's Chocolate Cookies
(Judy)
1/2 C. butter
1 C. sugar
2 eggs
2 t. vanilla
1/2 C. chopped nuts
1/2 C. powdered chocolate
3/4 t. salt
1/2 t. baking powder
1 C. flour
Blend butter, sugar, vanilla & eggs. Mix dry ingredients together & add to creamed mixture. Add nuts. Bake at 350 degrees for 8 minutes.
Elaine's Applesauce Cookies
(Judy)
1/2 C. butter
1 C. sugar
1 egg
1 C. applesauce
1 t. baking soda
2 C. flour
1/2 t. salt
1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1 C. raisins
1 C. nuts
Cream butter and sugar, add egg, stir baking soda into applesauce; add to creamed mixture. Sift spices & flour & add to mixture. Add nuts and raisins. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 min. at 375 degrees.
Boiled Raisin Cookies
(Janet)
1 1/2 C. raisins & 1 C. water. Boil until liquid is gone.
Cool.
1 1/2 C. sugar
1 C. shortening
1 t. vanilla
3 eggs well beaten
3 C. flour
1/2 t. salt
1 t. baking soda
1 t. baking powder
Cream sugar and shortening, add eggs and sifted dry ingredients. Last, add raisin mixture, roll one tsp. of dough in a ball. Roll in granulated sugar & press down with fork. Bake 350 degrees for 10-12 minutes.
Scotcheroos
(Janet)
Bring to boil: 1 C. sugar, 1 C. light corn syrup. Remove from heat and stir in 6 - 7 C. rice krispies. Press into buttered pan 11x15x2.
Melt in top of double boiler, one 6 oz. pkg each of chocolate chips & butterscotch chips. Stir until smooth. Spread on rice krispies mixture. Cool & cut into bars.
Pumpkin Bars
(Dorothy)
4 eggs
1 C. oil
2 C. flour
2 t. cinnamon
1 2/3 C. sugar
One 16 oz. can pumpkin filling
2 t. baking powder
1 t. baking soda
1 t. salt
In large bowl combine eggs, sugar, oil, and pumpkin, beating until light and fluffy. Stir dry ingredients together and slowly add to egg mixture. Continue beating until smooth. Pour into an ungreased jelly roll pan and bake 25-30 min. at 350 degrees.
Frosting:
One 3 oz. pkg cream cheese, softened
1/2 C. butter or margarine, softened
2 t. vanilla
2 C. powdered sugar
In small bowl beat butter and cream cheese adding vanilla then powdered sugar. A few drops of milk may be necessary to thin to spreading consistency. Spread over cooled bars.
Impossible Pumpkin Pie
(Lynne)
2 eggs
3/4 C. sugar
1/4 t. cloves
1/2 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
1 1/2 C. pumpkin (15 oz. can)
1/2 C. biscuit mix
1 can evaporated milk plus water to make 2 cups.
Pour all ingredients into blender and blend on medium speed. Pour into 10 inch greased glass pie plate. Bake at 350 degrees for 45-50 minutes. Serve with whipped topping or ice cream. Later notes indicate that using an electric mixer instead of blender provided finer texture
Carrot Cake
(Clara)
Sift together:
2 C. flour
2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 t. cinnamon
Add:
2 C. sugar
4 eggs
1 1/2 C. salad oil
Beat all together.
Add:
2 C. grated carrots
1/2 C. chopped nuts
8 1/2 oz. crushed, drained pineapple
Bake in 3 layers @ 350 degrees, 30-35 min.
Icing:
1/2 C. butter
4 oz. cream cheese
1/2 t. vanilla
1 lb. powdered sugar
Beat until creamy. Spread.
Fresh Apple Cake
(Pat)
4 C. apples
1/2 C. oil
2 eggs, beaten
2 C. flour
2 t. cinnamon
2 C. sugar
1 C. chopped nuts
2 t. baking soda
1 t. nutmeg
Dice apples (small chunks). I do not peel apples. Add sugar, mix thoroughly. Add oil, nuts, eggs, and vanilla. I add a little more oil - makes it more moist. Sift dry ingredients and add to above. Bake in 9x13x2 pan at 350 degrees for 1 hour.
Apple Crumb Pie
(Nancy)
6 - 7 apples
one 9-inch pie shell
3/4 C. sugar
1 t. cinnamon
2 t. flour
Pare apples and slice. In bowl, combine apples, sugar, flour and cinnamon. Place in pie shell, dot with butter.
Make crumb topping:
1/2 t. cinnamon
1/3 C. sugar
3/4 C. flour
6 T. butter
Mix cinnamon, sugar, and flour. Cut in butter until crumbly. Sprinkle over pie. Bake at 400 degrees for 35 - 40 minutes.
Pie crust:
2 C. flour
3/4 C. shortening
1/4 C. water
1 t. salt
Combine flour, shortening and salt. Add water and roll out on floured board. Makes two 9-inch pie shells.
Cheese Cake
(Nancy)
Crust:
16 halves graham crackers
3/4 stick melted butter
1/2 C. sugar
Mix together and press into 9 inch pie pan
Filling:
Two 8 oz. cream cheese
1/2 C. plus 2 t. sugar
3 eggs (mix one at a time)
Mix filling ingredients together and pour into pie shell and
bake at 375 degrees for 25 minutes. Cool for one hour.
Topping:
1 large container of sour cream
4 T. sugar
2 t. vanilla
Mix topping ingredients together and pour into cooled pie.
Bake 7 minutes at 375 degrees. Cool and refrigerate overnight.
Lynne's Cheesecake
(Janet)
Crust:
16 halves graham crackers
3/4 stick melted butter
1/2 C. sugar
Mix together and press into 9 inch pie pan
Filling:
Two 8 oz. cream cheese
3/4 C. sugar
3 eggs (mix one at a time)
2 t. lemon juice
1/2 t. vanilla
Mix filling ingredients together and pour into pie shell and
bake at 325 degrees for 20-30 minutes. Center should still
be a little "wiggly" when done. Cool for two or more hours
before topping with cherries.
Rum Cake
(Judy)
1 C. chopped pecans
4 eggs
1/2 C. oil
1/2 C. dark Baccardi rum
1 pkg yellow cake mix
1/2 C. cold water
Glaze:
1/4 lb. butter
1 C. sugar
1/4 C. water
1/2 C. dark rum
Grease and flour angel cake pan. Sprinkle pecans on bottom of pan. Pour cake batter and bake 1 hr. at 325 degrees. Let cool 10 minutes, prick top and pour glaze over cake. Invert pan when cool.
To make glaze, melt butter, stir in water and sugar. Boil 5 min. Stir in rum.
Dreamy Cake
(Bette)
1 baked angel food cake, loaf or ring
1 sm pkg. lemon pudding mix, using 1/2 C. less water, prepared and cooled
2 C. whipping cream, whipped, stiff, sweetened
Split cake into 3 layers, fill with pudding, reassemble. Frost with whipped cream. Refrigerate.
Brownies (Very good, according to one taster)
(Debbie)
Mix together:
1 C. butter or oleo
1/2 C. cocoa
2 C. sugar
4 eggs or 8-10 yolks, makes it extra rich.
Add to creamed mixture:
1 1/2 C. flour
2 t. vanilla
walnuts
Bake at 350 degrees for 20-25 min. in a greased aluminum 9x13 pan. DO NOT Overbake!
Bestest Brownies
(Doris)
1 small pkg. chocolate pudding, cook as directed, take off burner & add 1 pkg. chocolate cake mix & stir till mixed well. Pour in lrg. cookie sheet. Bake at 350 degrees for 25 min. or until done.
Chocolate Frosting:
1 1/3 C. sugar
6 T. butter
6 T. milk
Boil 1 minute & add: 1/2 C. chocolate chips. Stir until chips are
melted & pour over warm brownies.
Great Grandma's Marshmallow Cake
(Doris)
1 C. milk
1 lb. marshmallows
Heat & stir until melted, then cool.
Whip 2 pkg. dream whip, add marshmallows & 1 C. nuts.
Cover bottom of loaf pan or cookie sheet with graham cracker crumbs. Pour in marshmallows & cream mixture. Cover wtih graham cracker crumbs.
Crushed pineapple may be added to mix, if desired. Chill in refrigerator, cut in squares & serve.
Old Fashioned Sugar Cookies
(Merla)
1 C. shortening
1 C. sugar
2 eggs, beaten
2 t. vanilla
1 C. sour cream
5 C. cake flour
2 t. baking powder
1 1/4 t. salt
1 t. baking soda
Cream shortening & sugar, add eggs & vanilla to sour cream. Sift together flour, baking powder, salt, & baking soda, add alternately with the liquid to shortening & sugar mixture. Chill thoroughly, roll out on pastry board 1/4 inch thick, cut, sprinkle with sugar & press lightly. Bake at 375 degrees for 15 min.
Happiness
(Merla)
Take:
2 heaping cups of patience
1 heartful of love
2 handfuls of generosity
dash of laughter
1 headful of understanding
Sprinkle generously with kindness. Add plenty of faith & mix well. Serve to everyone.
Snow Balls
(Rhonda)
1 C. soft butter (real)
1/2 C. powdered sugar
1 t. vanilla
2 1/4 C. sifted flour
1/4 t. salt
3/4 C. finely ground nuts
Mix thoroughly: butter, sugar, & vanilla. Sift together: flour & salt. Stir & mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased baking sheet. Bake till set, but do not brown, 10-12 minutes. Roll in powdered sugar while still warm. Cool, roll in sugar again. Makes about 4 doz.
Caramel Dumplings
(Arlie)
2 T. sugar
1/2 t. vanilla
1 egg
bisquick mix
2 T. butter
1 1/2 C. brown sugar
1/8 t. salt
1 C. water
Use recipe for a batch of biscuits on pkg of bisquick. Add 2 T. sugar, vanilla, & egg. Bring to a boil the last 4 ingredients. Drop by tsp. into sauce. Cook covered for 20 minutes. Lower heat to prevent boiling over. Serve warm with thick cream, ice cream, or a "blob" of whipped cream.
Banana Split Cake
(Arlie)
2 C. graham cracker crumbs
1 cube melted butter OR oleo
Mix together and pat on bottom of 8x12 inch pan
2 C. powdered sugar
2 eggs
2 cubes margarine
Whip for 15 minutes. Spread on top of graham cracker mix.
4 bananas, sliced
1 lrg. can drained, crushed pineapple
1 lrg bowl, cool whip
1 jar maraschino cherries
chopped nuts
Slice bananas, mix cool whip with pineapple. Put nuts & cherries
on top. Refrigerate overnight.
Southern Lane Cake
(Marcia)
2 C. sugar
4 eggs
2 t. baking powder
1 C. butter
3 C. flour
1 C. milk
1 t. vanilla
Cream butter, sugar, add yolks, cream again. Add milk & flour & baking powder & vanilla. Last, fold in egg whites (stiff). Bake in 3x9 inch pan at 375 degrees for 20 min.
Filling:
6 egg yolks, slightly beaten
1 C. sugar
1/3 C. chopped dates
1/2 C. slivered apricots
1 C. coarse walnuts
1 C. candied cherries
1/4 C. orange juice
2 t. vanilla
In saucepan, combine egg yolks, sugar, salt & butter, cook over low heat, stirring constantly until thickened slightly - about 5 min. Remove from heat, stir in remaining ingredients. Cool. Spread filling between layers of cooled cake, top & sides of cake. Store in air-tight container, in cool place.
Corn Flake Cookies
(Clara)
Cream:
2 C. shortening
1 1/4 C. sugar
2 C. brown sugar
2 eggs (beat in)
Sift, add:
2 C. flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. vanilla
Add:
1 C. nuts
1 C. oats
1 1/2 C. coconut
4 C. corn flakes
1/2 C. wheat germ
Drop by spoon on greased cookie sheet. Bake at 350 degrees for 8 min.
Creamy Apple Squares
(Doris)
1 pkg. yellow cake mix
1/2 C. soft margarine or butter
1/4 C. firmly packed brown sugar
1/2 t. cinnamon
2 apples, thinly sliced
1 C. sour cream
1 egg
Preheat oven to 350 degrees. Combine first 2 ingredients; mix until crumbly. Reserve 2/3 C. for topping. Add brown sugar & cinnamon to reserved topping mix. Mix well; set aside.
Press remaining mixture onto bottom of pan, ungreased 9x13. Arrange apple slices over base. Blend in sour cream & egg, spread evenly over apples. Sprinkle reserved topping mixture over all. Bake at 350 degrees for 25-30 min. or until bubbly. Serve warm. Refrigerate leftovers. Makes 12-15 squares.
Arlie's Never-Fail Pie Crust
(Arlie)
4 cups flour
1 tsp baking powder
1 tsp salt
1 tbsp sugar (can be omitted)
1/2 cup cold water
1 tbsp vinegar
1 3/4 cup Crisco shortening
1 egg
Note: when measuring the Crisco take 1 cup cold water, add Crisco until the water level is at 2 3/4 cups.
Mix flour, baking powder, salt, and sugar in a bowl. Cut in Crisco shortening with a pastry blender (or 2 table knives). Make into small pieces size of a pea or less.
Beat 1 egg until fluffy. Mix egg, 1/2 cup cold water, and 1 tbsp of vinegar.
Add wet ingredients to dry ingredients. Mix ingredients as quickly as possible. Use fingers to gather the dough together and press into a ball. Put in refrigerator for awhile (hours). Makes 5 pie crusts. May be frozen if desired.
When preparing the dough for baking, try to handle the dough as little as possible, and use a rolling pin to flatten it.
Lynne's Peanut Butter Balls
(Lynne)
1 c. peanut butter
1/4 c. honey
1/8 c. molasses
2 tbsp soy flour
1/2 c. raw sunflower seeds
1 c. carob chips
1 c. raisins
2/3 c. sesame seeds
Mix all ingredients except for sesame seeds.
Make into balls and roll in sesame seeds.
Makes about 40 balls.
Snickerdoodle Cookies
(Janet)
1/2 C. Imperial margarine
1/2 c. butter
1 1/2 c. sugar
2 eggs
Mix the above ingredients
2 3/4 - 3 c. flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tsp cinnamon
Mix sugar and cinnamon
Make into balls the size of small walnuts
dip one side of each ball in the sugar-cinnamon mixture
Place balls on ungreased baking sheet.
Bake in oven at 365-370 degrees until light brown (but still soft)
A house should have a cookie jar
for when it's half past three
As children hurry home from school
As hungry as can be.
There's nothing quite so splendid
In filling children up
As spicy fluffy ginger cakes
And sweet milk in a cup.
A house should have a mother
Waiting with a hug
No matter what a child brings home
A puppy or a bug
For children only loiter
When the bell rings to dismiss
If no one's home to greet them
With a cookie and a kiss!!