2 CUPS STARTER 2 CUPS FLOUR
¼ TEASPOON CINNAMON 2 EGGS
½ TEASPOON SODA 2/3 CUP OIL
1 CUP NUTS, CHOPPED
MIX AND PUT IN AN OBLONG PAN.
1 CUP BROWN SUGAR 1 TABLESPOON FLOUR
½ STICK OLEO 1 TABLESPOON CINNAMON
Mix well and pour over batter and bake in a preheated 325 degree oven for 45 minutes.
1 ½ CUPS POWDERED SUGAR 3 TABLESPOONS OLEO.
Mix and use enough milk to make consistency to pour cake while hot.
½ CUP DRIED CURRANTS 2 CUPS ALL-PURPOSE FLOUR
3 TABLESPOONS SUGAR 2 TEASPOONS BAKING POWDER
¾ TEASPOONS SALT 5 TABLESPOONS OLEO OR BUTTER
1 (8 OUNCE) CARTON SOUR CREAM 1 EGG YOLK
1 LIGHTLY BEATEN EGG WHITE 1 TEASPOON SUGAR
1/8 TEASPOON CINNAMON
In a small mixing bowl, pour enough hot water over currants to cover. Let stand 5 minutes , drain well and set aside. In large mixing bowl combine flour, 3 tablespoons sugar, baking powder, salt and soda. Cut in butter or oleo until
The mixture resembles coarse crumbs. Stir in currants. In a small bowl blend sour cream and egg yolk. Add all at once to crumb mixture, stirring just until dough clings together. On lightly floured board knead for 10 to 12 strokes. Pat
Or roll into a 9 in circle, about ½ inch thick. Cut into cut into 4 inch circles with a 4 inch cookie cutter. Slice each circle completely though into quarters but do not
Separate. Place on ungreased baking sheet. Brush with egg white. Combine 1 teaspoon sugar and cinnamon . Sprinkle sugar-cinnamon over top. Bake in a 425 degree preheated oven for 15 to 18 minutes or until light brown. Cool on wire rack for 5 minutes. Break apart and serve warm.
3 POUNDS CREAM CHEESE, ROOM TEMPERATURE 5 EGGS
1 ½ CUPS SUGAR 4 OUNCES AMARETTO
½ CUP HEAVY CREAM
2 CUPS CHOCOLATE WAFER CRUMBS 2 TABLESPOONS ALMOND SLIVERS ½ CUP SUGAR
1 TEASPOON CINNAMON OR VANILLA
1 ½ CUPS SOUR CREAM 2 OUNCES AMARETTO
½ CUP SLIVERED ALMONDS
Blend cream cheese with mixer at low speed until smooth. Add sugar and blend until sugar is dissolved. Add Amaretto and cream and blend at low speed for 7 minutes.
Mix all crust ingredients and press firmly in a large spring form pan, (makes 2 small ones) after refrigerating for 10 minutes place cheesecake batter into crust and bake in a preheated 375 degree oven for 1 hour. Shut off heat and let cake stay in oven for 3 hours.
1 ANGEL FOOD CAKE, CUBED ¾ CUP LEMON JUICE
½ CUP SUGAR 1 CAN CONDENSED MILK
Mix well lemon juice, sugar and milk. and pour over the cubed angel food cake. Top with cool whip and garnish fresh fruit. Chill before serving.
1 CUP CHOPPED WALNUTS OR PECANS
1 YELLOW CAKE MIX
1 PACKAGE VANILLA PUDDING MIX, REGULAR
½ CUP COLD WATER
½ CUP WESSON OIL
½ CUP BACARDI DARK RUM (80 PROOF)
¼ CUP BUTTER ¼ CUP WATER
1 CUP SUGAR ½ CUP RUM
Preheat oven to 325 degrees. Grease bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together, pour batter over nuts. Bake for 1 hour, cool and invert onto a serving tray. Prick top. Drizzle and smooth glaze over cake, tops and sides.
1 WHITE CAKE MIX 2 BLUEBERRY PIE MIX
3 (8 OUNCES) CREAM CHEESE 3 CUPS SUGAR
2 LARGE COOL WHIP
Cook cake according to directions, let cool, then split each layer in half. This recipe makes 2 cakes. Bring cream cheese to room temperature; then beat cheese and sugar until fluffy. Fold in cool whip. Ice both layers of both cakes. Building it up on the sides and on the top, leaving a hollow in the middle. Pour a good amount of the blueberry filling to cover most of the cake. Keep in refrigerator.
1 CUP BUTTER, SOFTENED ½ CUP CRISCO
3 CUPS SUGAR 5 EGGS, BEATEN
3 CUPS CAKE FLOUR ½ TEASPOON BAKING POWDER
½ TEASPOON SALT 5 TABLESPOONS COCOA
1 CUP MILK 1 TEASPOON VANILLA
Cream butter, Crisco and sugar. Add eggs and beat until fluffy. Sift dry ingredients together and add to butter alternately with milk and vanilla. Bake in a preheated 350 degree oven 1 ½ to 2 hours. Use a tube pan. Freezes well.
BE SURE TO USE DIXIE LILY FLOUR.
2 ½ CUPS SUGAR 1 ½ CUPS SHORTENING
5 EGGS 1 CUP MILK
3 CUPS ALL-PURPOSE FLOUR 1 TEASPOON VANILLA
¼ TEASPOON SALT 1 TEASPOON COCONUT EXTRACT
2 CUPS COCONUT, ANGEL FLAKE
1 (16 OUNCE) SLICED PINEAPPLES
1 (16 OUNCES) CAN PEACH HALVES
1 (20 OUNCES) CAN CRUSHED PINEAPPLE
1 (11 OUNCE) CAN MANDARIN ORANGE SLICES
1 (10 OUNCES) MARASCHINO CHERRIES
Let fruit drain for 12 hours. For every cup of fruit add ½ cup sugar. Let stand for 12 hours. Add 1 cup brandy or bourbon. Pour in jars and store in refrigerator. Ready to serve in three weeks. Delicious over ice cream and plain cake. Makes pretty Christmas gifts.
1 CAN FRUIT
1 CUP SUGAR
Mix and keep at room temperature. Every 2 to 3 weeks add the equivalent to the above ingredients. Use peaches, pineapple and cherries. It’s important to keep this mixture covered. Can use in 2 months.
1 CUP BUTTER, MELTED 1 ¾ CUPS SUGAR
3 CUPS ALL-PURPOSE FLOUR 1 TEASPOON BAKING SODA
½ TEASPOON SALT 1 TEASPOON CINNAMON
¼ TEASPOON CLOVES ¼ TEASPOON NUTMEG
2 EGGS 2 CUPS BRANDIED FRUIT
1 CUP NUT, CHOPPED ¼ BRANDIED FRUIT JUICE
Combine butter and sugar in a large bowl and beat well. Combine next 6 ingredients and add to the butter mixture, beat well. Add eggs, beat well. Stir fruit into the batter and the nuts and juice., Mix well. Pour into a well grease bundt pan. Bake in a preheated 350 degree oven for 1 hour. Cool 10 minutes in the pan.
4 EGGS, SEPARATED 2 CUPS SUGAR
1 CUP BUTTER, SOFTENED 3 CUPS ALL PURPOSE FLOUR
2 TEASPOONS BAKING POWDER 1 CUP MILK
2 TEASPOONS GRATED LEMON PEEL 1 TABLESPOONS LEMON JUICE
1 TEASPOON VANILLA
FOR THE GLAZE
1\3 CUP SUGAR 1 TABLESPOON GRATED LEMON PEEL
1\3 LEMON JUICE FRESH BERRIES
Heat oven to 350 degrees. In small mixer bowl, beat egg whites at high speed, scraping bowl often, just until stiff peaks form, 2 or 3 minutes. Set aside. In large mixer bowl, combine the 2 cups sugar and the butter. Beat at medium speed, scraping bowl often, until creamy, 1-2 minutes. Add egg yolks; continue beating until creamy.
In small bowl stir together flour and baking powder. Reduce speed to low. Beat, gradually adding flour mixture alternately with milk to butter mixture, until well blended. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed. By hand gently stir in egg whites.
Pour batter into greased and floured 12 cup bundt pan or 10 inch tube pan. Bake for 50-65 minutes or until toothpick inserted in center comes out clean.
In 1-quart saucepan stir together all glaze ingredients except berries. Cook over medium heat, stirring occasionally, until sugar dissolved, 3 or 4 minutes. With toothpick poke holes in top of cake. Cool 15 minutes; remove from pan. Serve with fresh berries.
1 BOX WHITE CAKE MIX 1 PACKAGE OF ANY FLAVOR JELL-O
4 EGGS 2/3 CUP WESSON OIL
2/3 CUP WATER
1 BOX DUNCAN HINES LEMON SUPREME CAKE MIX
¾ CUP APRICOT NECTAR
¾ CUP WESSON CORN OIL
(I SOMETIMES ADD 1 CUP OF CHOPPED PECANS.)
Put all ingredients in a large bowl; beat 5 minutes. Pour into a well greased and floured bundt cake pan. Preheat oven to 350 degrees and bake for 40 to 50 minutes.
2 CUPS POWDERED SUGAR WITH ENOUGH LEMON JUICE TO DRIZZLE OVER CAKE.
2 EGGS 1 TEASPOON SALT
1 ½ CUPS SUGAR ½ CUP OLEO
2 ½ CUPS PLAIN FLOUR 2 TEASPOONS BAKING POWDER
1 CUP MILK 1 TEASPOON VANILLA
Put all ingredients in a large bowl at one time. Cream together well. Preheat oven. Bake at 350 degrees for 25 or 30 minutes. Bake in 2 layers. Frost as you like.
1 CUP SHORTENING ½ CUP BUTTER, SOFTENED
3 CUPS SUGAR 5 LARGE EGGS
3 RIPE BANANAS, MASHED 3 TABLESPOON MILK
2 TEASPOONS VANILLA 3 CUPS ALL-PURPOSE FLOUR
½ TEASPOON SALT 1 TEASPOON BAKING POWDER
Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar. Beating at medium speed 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine mashed bananas, milk and vanilla. Combine flour, salt and baking powder. Add to shortening mixture alternately with banana mixture. Beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 10 inch tube pan. Bake in a preheated 350 degree oven for 1 hour and 20 minutes, or until a wooden pick inserted in the center of the cake comes out clean.
Cool in pan on rack for 10 to 15 minutes. Remove cake from pan and let completely cool on rack.
2 CUPS GRAHAM CRACKER CRUMBS
¾ STICK OLEO
MELT OLEO AND MIX WITH GRAHAM CRACKER CRUMBS. PRESS INTO A 9 x 13 CASSEROLE DISH.
2 CUPS POWDERED SUGAR
¾ STICK OLEO
NUMBER 2 CAN CRUSHED PINEAPPLE, DRAINED
6 BANANAS, SLICED
1 CUP PECANS, CHOPPED
In a medium size bowl mix sugar and oleo, beat until well blended. Mix sugar-oleo mixture with the pineapple and ½ half of the nuts. Slice bananas and dredge with lemon juice. Layer into crust ½ of the pineapple and sugar mixture; then ½ of the bananas, repeat the second layer the same. End with a layer of cool whip, sprinkle the rest of the nuts on top. Refrigerate overnight.
1 CUP SUGAR
1 CUP COCOA
1 ½ CUPS FLOUR
1 TABLESPOON BAKING POWDER
5 TABLESPOONS MELTED SHORTENING
1 TABLESPOON VANILLA
1 TEASPOON SODA
1 CUP SOUR BUTTERMILK
Mix together we:: and bake in an iron skillet until done.
1 ½ CUPS SUGAR
¾ CUP FRESH BUTTERMILK
BUTTER SIZE OF AN EGG
PINCH OF SALT
Cook together until soft ball forms in water. Drizzle over cake; punching holes for it to seep into cake. Cool.
1 STICK OLEO
½ CUP SHORTENING
2 CUPS SUGAR
5 EGG YOLKS
5 EGG WHITES
2 CUPS SELF-RISING FLOUR
1 TEASPOON SODA
1 CUP BUTTER MILK
1 TEASPOON VANILLA
1 CUP NUTS
1 SMALL CAN ANGEL FLAKE COCONUT
Beat egg whites in bowl and set aside. Cream oleo, shortening and sugar, add egg yolks, blend well. Sift together flour and soda, add alternately with buttermilk. Stir in vanilla, nuts and coconut, fold in egg whites. Bake in three layers. Preheat oven to 350 degrees, and bake for 30 minutes or until a toothpick comes out
1 8 OUNCE CREAM CHEESE
½ STICK OLEO
1 BOX CONFECTIONERS SUGAR
1 TEASPOON VANILLA
Mix together well and frost cake
1 YELLOW CAKE MIX
1 SMALL BOX ORANGE JELL-O
1 CUP ORANGE JUICE
2/3 CUP OIL
Mix all ingredients together. (put eggs one at a time.) Blend well. Bake in a 350 degree oven for 1 hour, place into a tube pan
1 CUP ORANGE JUICE
1 CUP SUGAR
Put sugar and juice into a boiler and bring to a boil, stir and let cook until all sugar is dissolved. Pour over cake when you first take it out of the oven.
Same as orange; you just use cherry Jell-O and cherry drink
1 CUP BUTTER 2 CUPS SUGAR
1 TEASPOON SODA 4 EGGS
½ CUP BUTTERMILK 1 CAN COCONUT
1 POUND CANDY ORANGE SLICES 1 BOX SEEDED DATES, CUT FINE
1/8 TEASPOON SALT 3 ½ CUPS PLAIN FLOUR
2 CUPS CHOPPED PECANS
Cut dates fine; (should yield 1 pound) , cut pecans and measure. Slice orange slices thin, empty coconut and be sure all particles are pulled apart. (in 1984 buy a can that says flake) add flour to fruit, nuts, coconut and orange slices. Dredge well. Cream butter and sugar, add eggs one at a time, stirring well. Mix salt and soda with buttermilk and pour buttermilk over-flour and fruit mixture. Mix well with hands, do not use mixer. Put in a greased and floured 10 inch tube pan. Bake in a 250 degree oven for 2 ½ or 3 hours. Leave cake in pan when done. Pour orange sauce over cake, allow to soak in, about 30 minutes. Turn cake out on plate, place in a covered container. To make orange sauce; mix together 1 cup fresh orange juice and 1 ½ cup confectioners sugar.
1 CUP SUGAR ¼ CUP BUTTER
3 EGGS, WELL BEATEN 1 ½ CUPS ALL-PURPOSE FLOUR
1 TEASPOON CINNAMON 1 TEASPOON NUTMEG
SPECK CLOVES 1 TEASPOON BAKING SODA
1 CUP WILD BLACKBERRIES, COOKED 3 TABLESPOON SOUR MILK
Cream sugar and butter, add eggs and sour milk. Mix flour and spices. Add to sugar mixture. Dissolve baking soda in a little hot water and add to berries. Mash with a fork and add to the flour sugar mixture. The batter should turn blue before you put it in the oven. Bake at 350 degrees for 30 to 35 minutes or until a inserted toothpick comes out clean.
Wild blackberries are best, but you can use small commercial blackberries.
1 STICK OLEO ½ CUP BROWN SUGAR
MANGO----HONEY DEW MELON----PAPAYA----PINEAPPLE, NOT TOO RIPE
Stir fry in oleo. Put in rum. Serve over pound cake. You can use fruit juice instead of rum, also any combination of fruit, just so they were not too ripe.
2 ½ CUPS PLAIN FLOUR 1 CUP CRISCO
1 ½ CUP SELF-RISING FLOUR 4 EGGS
2 ¾ CUP SUGAR 1 TEASPOON VANILLA
1 CUP MILK 1 TEASPOON BUTTER FLAVORING
Cream shortening and sugar; add eggs, one at a time. Mix flour together; add alternately with milk mixed with flavorings to the sugar mixture. Bake for 1 hour at 350 degrees. Take out of oven before it gets to hard on top. If you don’t have self-rising flour, use 3 cup plain flour plus ½ teaspoon baking powder and dash of salt.
1 CUP SUGAR 2 EGGS
½ CUP SHORTENING 2/3 CUP MILK
1 ½ CUPS FLOUR--SELF-RISING
Blend sugar and shortening. Add eggs one at a time, beating until smooth. Add flour and enough sweet milk to make batter to the thickness you want; you may need more or less than the ¾ cup. Pour into greased and floured cake pans. Cook in a preheated 325 degree oven about 30 minutes or until a toothpick comes out clean. Mash bananas (1 cup or more); mix with ½ cup sugar. Blend together and frost cake, on both layers. Cake is good warm.
½ CUP SHORTENING 1 ½ CUPS SUGAR
1 ½ CUPS MASHED BANANAS, ABOUT 3 2 EGGS
2 CUPS CAKE FLOUR 1 TEASPOON VANILLA
1 TEASPOON BAKING SODA ½ TEASPOON SALT
½ CUP SOUR CREAM
Preheat oven to 350 degrees. Cream the shortening slowly, add the sugar and beat until light. Add bananas and eggs, beat well. Mix flour, salt and baking soda, add to the first mixture and blend. Slowly add sour cream and beat until well blended. Grease and flour a bundt pan, pour batter into pan and bake for about 45 minutes. Cool in pan 5 minutes before inverting onto the rack.
2 ½ CUPS CONFECTIONERS SUGAR
4 TEASPOONS HOT WATER, YOU MAY NEED MORE
1 TEASPOON RUM
PUT HOT WATER IN A BOWL, BEAT IN SUGAR UNTIL THE FROSTING IS THICK ENOUGH TO SPREAD. ADD RUM, CONTINUE BEATING A FEW MINUTES UNTIL CREAMY. FROST CAKE.
1 ¼ CUPS SUGAR 4 EGGS
¼ OLEO--NO SALT 2 CUPS FLOUR, HEAPING--PLAIN
½ CUP MILK 1 TEASPOON VANILLA
2 HEAPING TEASPOONS BAKING POWDER
1 TEASPOON LEMON FLAVORING
I found this recipe, it looked like it was used a lot. It says teaspoons of baking powder, but I couldn’t see tablespoons full. Also on the eggs it said 2 whites filling. I must have used a white icing. I’m going to make one just to see how it comes out.
1 CUP SOUR CREAM ¼ CUP MILK
1 CUP BUTTER, SOFTENED 2 CUPS SUGAR
4 EGGS 2 ¼ CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER ½ TEASPOON SALT
1 TEASPOON VANILLA CARAMEL FROSTING
PECAN HALVES POWDERED SUGAR
Combine sour cream and milk and set aside. Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture; alternately beginning and ending with flour mixture. Pour batter into 2 greased and floured 9 inch cake pans. Bake in a preheated 350 degree oven for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, remove from pans and cool on wire racks. Spread caramel frosting between layers ,on sides and on top. If you want to you can garnish with pecans and sprinkle with powdered sugar.
2 CUPS ALL-PURPOSE FLOUR 2 CUPS SUGAR
2 TEASPOONS SODA 2 TEASPOONS BAKING POWDERS
1 TEASPOON SALT 1 CUP WESSON OIL
2 CUPS GRATED CARROTS 1 CUP PECANS
2 TEASPOONS CINNAMON
Sift together all dry ingredients. Beat eggs well, add oil, mixing slowly. Add carrots and dry ingredients, mix well. Pour into 2 well greased and floured 9 inch pans. Bake in a preheated 350 degree oven about 40 minutes.
8 OUNCES CREAM CHEESE 1 STICK OLEO
1 BOX POWDERED SUGAR 1 CUP NUTS
2 TEASPOONS VANILLA 1 SMALL CAN CRUSHED PINEAPPLE
Cream butter and cheese together, add sugar and vanilla. Pineapple may or may not be used. Frost cold cake.
1 (20 OUNCE) CAN CRUSHED PINEAPPLE (DRAIN; RESERVE JUICE)
3 CUPS PLAIN FLOUR PINCH SALT
2 TEASPOONS SODA 2 CUPS SUGAR
2 EGGS 1 CUP PECANS, CHOPPED
Heat oven to 350 degrees. Put all ingredients in a large bowl; mix well. If batter is too thick, use the reserved pineapple juice. Pour into a 9 by 12 pan, greased and floured. Bake for 40 to 45 minutes. I left the pecans out and folded them in after I mixed the batter.
2 CUPS POWDERED SUGAR ¾ CUP LEMON JUICE
1 STICK OLEO ½ CUP RAISINS
½ CUP CHOPPED PECANS
Blend all ingredients together until smooth. Frost while hot. Sprinkle with pecans. (leave pecans out of blending ingredients.)
3 CUPS SUGAR 3 CUPS ALL-PURPOSE FLOUR
1 TEASPOON SALT 1 TEASPOON BAKING SODA
½ CUP BUTTER 6 EGGS
½ PINT SOUR CREAM 1 TEASPOON VANILLA
Cream butter and sugar by hand until well blended. Sift all dry ingredients together. Separate eggs. Add egg yolks one at a time to butter and sugar, beating well. All cake should be beaten by hand. Add 1 tablespoon of sour cream at a time alternately with 1 tablespoon of flour dry ingredients until all are well blended. Beat egg whites until stiff, fold in the egg whites along with
The vanilla. Preheat the oven 325 degrees. Put into a greased and floured tube pan and bake for 1 hour.
1 DUNCAN HINES WHITE CAKE MIX 1 SMALL BOX STRAWBERRY JELL-O
½ CUP WESSON OIL ¾ CUP FROZEN STRAWBERRIES
4 EGGS, ONE AT A TIME
Mix as listed. Bake at 350 degrees until done, about 30 minutes. Can put in 2 layers or sheet pan.
1 POUND PACK CONFECTIONERS SUGAR 3 TABLESPOON OLEO
¼ CUP STRAWBERRIES
Blend well and frost cake.
3 PACKAGES CREAM CHEESE ¾ CUP SUGAR
1 TEASPOON VANILLA 3 EGGS
½ GRAHAM CRACKER CRUMBS
1 ½ SLICES STRAWBERRIES OR ASSORTED FRUIT
Mix cream cheese, sugar and vanilla and mix on medium speed with mixer until well blended. Add eggs and mix just enough to blend. Do not over mix after adding eggs. Spray 9 inch cake pan with cooking spray and sprinkle bottom with graham cracker crumbs. Pour cream cheese mixture over prepared pan. Bake at 325 degrees for 45 minutes or until center is set. Cool. Refrigerate over night and top with fruit.
In large mixer bowl, beat three(3) 8-ounce packages of cream cheese (softened) with 1 cup sugar at medium speed until fluffy. Add 3 eggs, 1 at a time, beating well after each addition. Beat in 1 cup sour cream and 1 ½ tsp. Vanilla; blend until smooth.
Spoon half of filling over prepared crust. Sprinkle candy pieces (crushed heath bars, chocolate. hips, whatever) over filling; cover with remaining filling. Bake 1 hour or until cheesecake is just firm when pan is tapped gently cool completely in pan on wire rack. Sprinkle remaining candy pieces on top. Refrigerate until chilled.
2 JARS PLUM BABY FOOD 2 CUPS SUGAR
2 CUPS SELF-RISING FLOUR 1 CUP OIL
3 EGGS 1 TEASPOON NUTMEG
½ TEASPOON CLOVES 1 TEASPOON CINNAMON
½ TEASPOON VANILLA
Mix all ingredients well. Pour into a bundt pan, and bake at 325 degrees for 30-45 minutes.
2 STICKS OLEO 1 ½ CUPS SELF-RISING FLOUR
2 CUPS SUGAR 1 CUP ANGEL FLAKE COCONUT
4 WHOLE EGGS 1 TEASPOON VANILLA
2 TABLESPOONS COCOA 1 ½ CUPS CHOPPED PECANS
1 JAR MARSHMALLOW CREAM 1/3 CUP COCOA
½ CANNED MILK 1 TEASPOON VANILLA
1 BOX POWDERED SUGAR 1 STICK OLEO
Cream oleo with sugar. Add eggs on at a time, beating well each time. Mix flour and cocoa together. Add to sugar-egg mixture. Fold in coconut, nuts and vanilla. Beat well. Bake in a 9 by 13 greased pan for 30-40 minutes in a 350 degree oven. While cake is still warm, spread the jar of marshmallow cream on top. Then ice with remaining mixture of milk, sugar, cocoa, vanilla and oleo.
1--2 LAYER--CAKE MIX 1--8 OUNCE--SOUR CREAM
2 CUPS SUGAR 16 OUNCE, FROZEN COCONUT
Bake 2 layer cake according to directions, cool. Cut layers in half. A good way is to use dental floss. Mix coconut and sugar, let set awhile to let sugar melt. Put icing between layers and on top.
3 CUPS SUGAR, DIVIDED 1 TABLESPOON FLOUR
¾ CUP BUTTER OR OLEO 1 TEASPOON VANILLA
1 CUP WHOLE MILK OR HALF AND HALF
Sprinkle ½ cup sugar in a heavy 3 ½ quart Dutch oven, place over medium heat. Cook, stirring constantly, until sugar melts--sugar will clump--and syrup is light golden brown. Remove from heat. Combine remaining 2 cups sugar and flour, stirring well. Place milk in boiler. Add sugar mixture and bring to a boil, stirring constantly. Gradually pour ¼ hot mixture into caramelized sugar, stirring constantly, add remaining hot milk mixture--mixture will clump--but keep stirring until smooth. Return to heat. Cover mixture, cook over low heat 5 minutes. Uncover and cook without stirring over medium heat until candy thermometer reaches 238 degrees. Add butter, stirring to blend. Remove from heat. Cool without stirring, 1 hour. Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer until spreading consistency.
2 ½ CUPS SUGAR 1 EGG
1 STICK OLEO 1 TEASPOON VANILLA
¾ CUP WHOLE MILK OR HALF AND HALF
Mix 2 cups sugar, egg, oleo and either whole milk or half and half in a heavy boiler. In a shallow heavy container or skillet brown remaining half cup sugar.
When sugar, oleo, milk mixture reaches a boil, pour in browned sugar. Cook mixture on high heat until a bit dropped in cold water makes a soft ball. Add vanilla and let set until cool. Then beat well until a consistency to spread on cake.
1 ½ CUPS SUGAR ¼ CUP WATER
2 EGG WHITES 1 TABLESPOON LIGHT CORN SYRUP
1 TEASPOON VANILLA
Combine all ingredients, except vanilla, in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or until blended. Place over boiling water, beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat, add vanilla. Beat 2 minutes or until frosting is thick enough to spread.
1/3 CUP BUTTER
4 CUPS SIFTED CONFECTIONERS SUGAR
1 ½ TEASPOON VANILLA
ABOUT 2 TABLESPOONS LIGHT CREAM OR MILK
Mix all together well, and if too stiff, add a little bit milk if to juicy add a little sugar.
1 BOX (16 OUNCE) CONFECTIONERS SUGAR
6 TABLESPOONS OLEO, SOFTENED
6 TABLESPOONS COCOA
1/3 CUP COFFEE COOLED
1 TEASPOON VANILLA
Put all ingredients together and beat until smooth. Frost cake.
1 POUND POWDERED SUGAR ½ CUP OLEO, SOFTENED
3 TABLESPOONS FRESH LEMON JUICE 1 TEASPOON VANILLA
Put all ingredients together and beat until smooth.
Prepare lemon butter frosting. Toast 1 cup coconut and add 1 teaspoon almond and beat until smooth.
Prepare lemon butter frosting, add 1 teaspoon orange zest and 3 tablespoons fresh orange juice. Beat until blended.
TWO 1-OUNCE SQUARE UNSWEETENED CHOCOLATE OR 6 TABLESPOONS
3 CUPS SUGAR 3 TABLESPOONS LIGHT CORN SYRUP
1 CUP MILK ¼ CUP BUTTER
1 TEASPOON VANILLA DASH SALT
Combine chocolate or cocoa, sugar, salt and milk in 3 quart sauce pan. Cook over low heat, stirring until sugar is dissolved and chocolate is melted. Cook without stirring to soft ball stage. Test in cold water. Remove from heat; add butter; don’t stir. Cool until just warm. Add vanilla and beat until spreading consistency.
1 CAN BLACK CHERRIES 12 LARGE MARSHMALLOWS
1 MEDIUM BOX COOLWHIP TART SHELLS, COOKED
Drain cherries; reserve juice. Chop cherries, measure juice, add enough water to make 1 cup. Put cherries and juice in saucepan on low heat and put in the marshmallows and let melt, stirring all the time. Cool; fold in cool whip. Put in tart shells and chill. Garnish as you wish.
½ STICK BUTTER 1 QUART MILK
4 EGGS 2 ½ CUPS SUGAR
½ LOAF STALE PO BOY BREAD ¾ CUP RAISINS
1 TABLESPOON PURE VANILLA ¼ TEASPOON MACE
½ CUP WHIPPING CREAM 1/3 CUP SUGAR
½ STICK BUTTER
Method: spread soft butter over 12 inch round baking pan, mix eggs, sugar, milk, vanilla and mace well, add raisins. Add pieces of bread and let soak 10 minutes. Pour gently in buttered pan. Bake in a 350 degree oven, until pudding is firm; remove from oven, increase heat to 450 degrees. Carefully pour liquid whipping cream over top of pudding, then sprinkle with sugar, add chipped pieces of butter over sugar. Bake 10 or 15 minutes more. You can serve hot or cold right out of the pan.
4 TABLESPOONS OLEO 6 CUPS CRUMBLED BREAD--CAN BE FRENCH
BREAD, BISCUITS, WHITE BREAD, RAISIN BREAD OR A MIXTURE OF BREAD YOU HAVE ON HAND.
1 QUART BUTTERMILK 1 CUP RAISINS
2 EGGS, SLIGHTLY BEATEN 1 1/3 CUPS FIRMLY PACKED LIGHT BROWN SUGAR
1 TABLESPOON VANILLA BUTTER RUM SAUCE
BUTTER RUM SAUCE:
1 STICK BUTTER OR OLEO, SOFTENED
1 CUP SUGAR 1 EGG YOLK
¼ CUP WATER 2 TABLESPOONS RUM
Preheat oven to 350 degrees. Melt the butter in a 9 by 13 by 2 pan. Combine the bread, buttermilk and raisins in a large bowl. Stir to mix, set aside. In a medium bowl, combine the eggs, brown sugar and vanilla, mix until well blended. Add egg mixture to bread mixture. Mix well. Pour the mixture in the pan. Bake 1 hour.
Sauce: combine the butter, sugar, egg yolk and water in a medium saucepan. Mix well. Cook over medium heat until the sugar has dissolved and the mixture begins to thickens. Remove from heat and stir in the rum. Serve rum over the warm bread pudding.
1 BAKED PASTRY SHELL 3 TABLESPOONS CORNSTARCH
1 2/3, CUPS WATER 1 CAN SWEETEN CONDENSED MILK
3 EGG YOLKS, BEATEN 2 TABLESPOONS OLEO
1 TEASPOON VANILLA 3 MEDIUM BANANAS
LEMON JUICE WHIPPED CREAM
In heavy saucepan dissolve cornstarch in water; stir in milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat, add oleo and vanilla. Cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange on bottom of prepared crust. Pour filling over bananas, cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana, dip in lemon juice, drain. Use bananas as garnish for top of pie.
1 BAKED PIE SHELL OR 1 GRAHAM CRACKER CRUMB CRUST
1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1 (14 OUNCE) CAN EAGLE BRAND MILK; SWEETENED CONDENSED
1/3 CUP LEMON JUICE PLUS 1 TABLESPOON LEMON JEST
1 TEASPOON VANILLA
1 (21 OUNCE) CAN CHERRY PIE FILLING, CHILLED
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
12 OUNCE COOL WHIP 8 OUNCE SOUR CREAM
1 CAN CONDENSED MILK 1 CAN CHERRY PIE FILLING MIX
1 CAN PINEAPPLE TIDBITS, DRAINED
MIX TOGETHER WELL AND POUR INTO A CASSEROLE DISH.
1 CUP CHOPPED PECANS 1 CAN MARASCHINO CHERRIES, DRAINED
Mix together and sprinkle over the above mixture. Chill 4 hours or overnight.
1 ½ CUPS VANILLA WAFER CRUMBS 1/3 CUP CONFECTIONERS SUGAR
1/3 CUP COCOA 1/3 CUP OLEO
1 (8 OUNCE) PACKAGE CREAM CHEESE 1 CAN SWEETENED CONDENSED MILK
1 CUP CHOCOLATE CHIPS 2 EGGS
1 ½ TEASPOONS VANILLA
Preheat oven to 350 degrees. Combine crumbs, sugar, cocoa and oleo; press firmly on bottom and sides of 9 inch pie plate. In mixer bowl, add melted chocolate chips. Beat in milk. Add beaten eggs and vanilla, mix well. Pour into prepared crust. Bake 30 to 35 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired.
1 PACKAGE FROZEN COCONUT 2 CUPS MILK
¼ CUP SUGAR ½ CUP BISCUIT MIX
¼ CUP OLEO 1 ½ TEASPOONS VANILLA
3 EGGS ¼ CUP BUTTERMILK
1 STICK OLEO 1 TEASPOON VANILLA
1 1/3 CUPS SUGAR 1 CUP COCONUT
1 UNBAKED PIE SHELL
Beat all ingredients together except the coconut. Stir the coconut. Pour into an unbaked pie shell. Bake in a 325 degree oven until pie sets and crust browns. About 45 minutes.
1 (9-INCH) UNBAKED PIE SHELL 1 CUP FLAKED COCONUT
3 EGGS 1 CAN CONDENSED MILK
1 TEASPOON VANILLA ¼ TEASPOON SALT
½ CUP WATER 1/8 TEASPOON NUTMEG
Preheat oven to 425 degrees. Toast ½ cup coconut. Set aside. Bake pastry shell 8 minutes, cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg, mix well. Stir in remaining coconut. Pour into pastry shell, sprinkle with toasted coconut. Bake 10 minutes, reduce heat to 350 degrees and bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Chill. Refrigerate.
3 EGGS, SLIGHTLY BEATEN 1 CUP KARO, LIGHT OR DARK
4 SQUARES SEMI-SWEET CHOCOLATE, MELTED AND COOLED
1/3 CUP SUGAR 2 TABLESPOONS BUTTER OR OLEO
1 TEASPOON VANILLA 1 ½ CUPS PECAN HALVES
1 UNBAKED 9 INCH PIE SHELL
In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350 degree oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on a wire rack.
MAKES 2 PIES
6 EGGS 2 CUPS SUGAR
3 CUPS WHOLE MILK 2 TEASPOONS VANILLA
6 TABLESPOONS BUTTER, MELTED
Beat eggs slightly. Mix with other ingredients and scald. Bring to a boil ; strain into 2 unbaked pie shells. Sprinkle top with nutmeg. Preheat oven to 375 degrees and bake for 10 minutes, lower heat to 325 degrees and bake until pie is firm.
½ STICK OLEO 8 OUNCES CREAM CHEESE
1 CUP ALL-PURPOSE FLOUR PINCH OF SALT
Mix together and mold in pie plate.
1 CUP SUGAR 2 ½ TABLESPOONS CORNSTARCH
PINCH SALT 1 CUP WATER
Put sugar, cornstarch, salt and water in sauce pan . Bring to a boil and thicken.
2 CUPS FRESH PEACHES, SLICED 1 PEACH, MASHED
1 TEASPOON ALMOND FLAVORING 1 OR 2 DROPS RED FOOD
Bake crust in a 400 degree oven and arrange peaches on cooled crust. Mix mashed peach, almond flavoring and food coloring with thicken mixture and pour over peaches. Lower heat to 350 degrees and bake for 25 minutes. Cool and cover cool whip if desired
1 PREPARED GRAHAM CRACKER CRUST
7 OUNCES EVAPORATED MILK, WELL CHILLED
½ CUP WATER 1 ENVELOPE UNFLAVORED GELATIN
¾ CUP SUGAR ZEST AND JUICE OF 2 LEMONS
Pour chilled evaporated milk in a medium size bowl and whip with an electric mixer until soft peaks form, about 1 minute. Mix water, lemon juice and gelatin in microwave bowl, heat on high for 1 minute. Stir to dissolve gelatin. Mix whipped milk, sugar and gelatin mixture with electric mixture until thoroughly blended. Pour into pie crust. Cover with plastic wrap and chill until fully set, at least 1 hour. Garnish with kiwi fruit if desired.
BAKE PIE CRUSTS FIRST MAKES 2 PIES
1 ½ CUPS SUGAR 1/3 CUP CORNSTARCH OR FLOUR
2 CUPS BOILING WATER 6 EGG YOLKS
6 EGG WHITES GRATED RIND OF 3 LEMONS
¼ CUP LEMON JUICE ¼ CUP OLEO
½ TEASPOON SALT
Mix cornstarch, sugar and salt, gradually stir in hot water, bring to a boil and stir until thick. Beat egg yolks slightly; mix a little of the hot mixture in the yolks gradually mix it all. Add the lemon juice, zest and oleo. Cook until thick. Fill crusts with lemon mixture. Make a meringue by beating the 6 egg whites with enough sugar to make a stiff meringue. Brown meringue in a 350 degree oven.
1 UNBAKED PIE SHELL
2 CUP SWEET POTATOES, PEELED, COOKED AND MASHED
1 CUP SUGAR 1 STICK OLEO
2 EGGS 1 TEASPOON VANILLA
½ TEASPOON LEMON FLAVORING 12 LARGE MARSHMALLOWS
Melt marshmallows and oleo together. In a large bowl, mix potatoes, sugar, eggs and flavoring. Mix with marshmallows and oleo. Stir all together and pour into an unbaked pie shell. Bake in a 400 degree oven until done, about 35 to 40 minutes.
1 CUP BOILING WATER 1 PACKAGE LEMON JELL-O
1 CUP LEMON OR ORANGE SHERBET 2 CUPS COOL WHIP, THAWED
2 CUPS SMALL MARSHMALLOWS 8 OUNCE CAN PINEAPPLE, DRAINED
GRAHAM CRACKER CRUST
Stir boiling water into gelatin in medium bowl until completely dissolved. Stir in sherbet, mix until melted. Refrigerate until slightly thickened, about 25 minutes. Fold in cool whip, marshmallows and pineapple. Pour into crust. Freeze until firm.
2 CUPS PLAIN FLOUR 1 CUP SUGAR
1 EGG 1 CUP BUTTER
Mix all together and if too dry, use a little bit of ice water, just to roll out the pie shell. Bake the shell about 10 minutes.
1 CUP BROWN SUGAR 1 CUP CREAM
1 ½ BUTTER SCOTCH SAUCE (KIND YOU USE ON ICE CREAM)
½ CUP BUTTER 5 EGGS
Combine butter, sugar, cream and butterscotch sauce in a saucepan. Bring to a boil; lower heat. Beat eggs, get a small amount of the hot sauce and mix with the eggs . Be careful so the eggs won’t scramble. Mix both together and pour into partially baked shell and bake in a 350 oven until set. About 30 to 40 minutes. Serve with ice cream.
6 ORANGES 1 BIG ORANGE DRINK
CAN CRUSHED PINEAPPLE 1 CAN SWEETENED CONDENSED MILK
Juice oranges; mix all together and freeze.
1 PACKAGE LIME JELL-O, LARGE JUICE OF 2 LEMONS
1 CUP HOT WATER GRATED RIND OF 1 LEMON
¾ CUP SUGAR 3 CUPS SWEET MILK
5 OUNCES SQUARES UNSWEETENED CHOCOLATE, MELTED
1 (14 OUNCE) CAN CONDENSED MILK 4 EGGS
2 TEASPOON VANILLA 2 CUPS HALF AND HALF
2 CUPS WHIPPING CREAM, UNWHIPPED 1 CUP CHOPPED NUTS
In large mixer bowl, beat chocolate, milk, egg yolks and vanilla. Stir in half and half, whipping cream and nuts, pour into ice cream freezer container. Freeze as usual.
5 CUPS WHOLE MILK 5 CUPS CANNED MILK
2 CUPS SUGAR 4 TEASPOONS VANILLA
Put half in blender at a time and blend a long time, can freeze at once or can cook until you can coat a spoon. If you cook, cool before freezing. Freeze as usual.
1 YELLOW CAKE MIX 2 CUPS QUICK COOKING OATS, RAW
1 CUP SUGAR 1 CUP VEGETABLE OIL
2 LARGE EGGS 1 CUP CHOPPED PECANS
1 ½ TEASPOONS VANILLA
Combine first 3 ingredients in a large bowl. Combine oil and eggs; add to dry ingredients, stirring well. Stir in pecans and vanilla. Drop dough by teaspoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 degrees for 12 minutes or until lightly brown. Yield: 5 dozen.
½ POUND OLEO 1 ½ CUPS SUGAR
3 EGGS 2 TEASPOONS VANILLA
4 TEASPOONS BAKING POWDER 4 CUPS ALL-PURPOSE FLOUR
2 TABLESPOONS BUTTERMILK 1 TEASPOON SALT
Cream oleo and sugar thoroughly. Add beaten eggs and vanilla. Sift together flour, salt, baking powder and soda. Add to other mixture, add the buttermilk to the stiff dough. Roll out on lightly floured board. Cut and place on a lightly greased cookie sheet. Cook for 6 to 8 minutes in a 400 degree oven. Watch the first batch carefully; time depends on how thick they are rolled. May be sprinkled with sugar
1 CLAXTON FRUIT CAKE, SMALL 1 SPICE CAKE MIX
2 EGGS ½ CUP OIL
½ CUP CHOPPED PECANS
Crumble fruit cake up in pieces. In large bowl place fruit cake, spice cake mix, beaten eggs and oil. Mix together well. Roll into balls and place on a greased cookie sheet. Bake in a preheated 325 degree oven for 12 minutes.
1 2/3 CUPS SUGAR 1 CUP SELF-RISING FLOUR
2 STICKS OLEO 4 SQUARES CHOCOLATE
(2 SEMI SWEET AND 2 BITTER SWEET)
1 CUP CHOPPED PECANS 1 TEASPOON VANILLA
4 EGGS, UNBEATEN
Beat oleo and chocolate; stir in pecans and dry ingredients. Do not beat. Stir in eggs and vanilla. Spray muffin tins with bakers joy. Bake for 15 or 20 minutes in a 375 degree oven.
1 CHOCOLATE CAKE MIX OR YELLOW CAKE MIX (IF YOU USE THIS,
ADD ALMOND OR VANILLA FLAVORING.)
1 STICK OLEO 1 EGG
1 SMALL PACKAGE CHOCOLATE CHIPS 1 CUP CHOPPED PECANS
Mix the cake mix, eggs and melted oleo well. Pour into a greased 9 by 13 pan. Mix the chips and pecans and spread on top of cake mix
8 OUNCE CREAM CHEESE 2 EGGS
½ CUP CHOPPED PECANS 1 BOX POWDERED SUGAR
Mix and pour on top of all. Bake at 350 degrees for 45 minutes. Cool, then refrigerate before cutting into bars.
2 CUPS OLEO OR BUTTER 4 CUPS ALL-PURPOSE FLOUR
2 CUPS WHITE SUGAR 2 CUPS BROWN SUGAR
4 EGGS 2 TEASPOONS VANILLA
3 CUPS OATMEAL GROUND TO FINE POWDER
1 TEASPOON SALT 2 TEASPOONS BAKING POWDER
2 TEASPOONS SODA 24 OUNCES CHOCOLATE
1 (8 OUNCE) HERSHEY MILK-CHOCOLATE BAR, GRATED
3 CUPS CHOPPED NUTS
Cream oleo with white and brown sugar. Add eggs and vanilla, beat well. Blend together flour, oatmeal, salt, baking powder and soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in a 375 degree oven. Recipe can be halved.
1 CUP OLEO 1 CUP SHORTENING
1 POUND BROWN SUGAR 2 CUPS OATMEAL
1 (8 OUNCE) PACKAGE CHOCOLATE CHIPS 2 CUPS SUGAR
4 EGGS 2 TEASPOONS VANILLA
4 CUPS ALL-PURPOSE FLOUR 1 CUP PECANS, CHOPPED
1 CUP COCONUT 2 TEASPOONS BAKING SODA
2 CUPS RICE KRISPIES 2 TEASPOONS BAKING POWDER
Cream oleo and shortening, add brown sugar, eggs, sugar and vanilla. Sift flour, baking powder and baking soda together; add oatmeal, chocolate chips, pecans, rice krispies and coconut. Use a ¼ measuring cup or ice cream scoop, per cookie. Put on an ungreased cookie sheet, 6 to 8 on a sheet. Preheat oven to 350 degrees, bake for 15 minutes. Let cool for 5 minutes before moving from sheet. Makes 30 to 40 cookies.
1 PACKAGE DEVIL CAKE MIX ½ CUP OLEO, SOFTENED
1 TEASPOON VANILLA 1 (6 OUNCE)PACKAGE CHOCOLATE CHIPS
½ CUP NUTS, CHOPPED
Add the ingredients in the order listed in a large bowl. Mix on medium speed of mixer until well blended. Place by tablespoon full 1 inch apart on cookie sheet. Bake 10 to 12 minutes in a 350 degree oven. Makes about 5 dozen cookies.
¼ CUP OLEO 1 ¼ CUPS GRAHAM CRACKER CRUMBS
¼ CUP SUGAR 3 EGG YOLKS
1 CAN CONDENSED MILK ½ CUP LEMON JUICE
Melt oleo, combine with crumbs and sugar; press into 8 by 9 inch baking pan. In bowl, beat the yolks. Stir in condensed milk and lemon juice/ pour into crust. Top with whipped topping. Freeze until firm.
¼ CUP BUTTER 1 CUP BROWN SUGAR
½ TEASPOON CINNAMON ½ TEASPOON NUTMEG
¼ TEASPOON SALT 1 CUP FLOUR, PLAIN
1 CAN APPLE PIE MIX
Blend all ingredients, but the pie mix, to form crumb mixture. Place 1 can of apple pie mix in buttered baking dish. Sprinkle crumb mixture over apples. Bake in a pre-heated 350 degree oven for 45 to 50 minutes. To serve, pour vanilla ice cream or cool whip over it.
WAXED PAPER 4 EGG WHITES, ROOM TEMPERATURE
¼ TEASPOON SALT ¼ TEASPOON CREAM OF TARTAR
1 CUP FINE WHITE SUGAR 2 CUPS SWEETEN WHIPPED CREAM
3 CUPS FRUIT OF YOUR CHOICE
Preheat oven to 250 degrees. Line a cookie sheet with wax paper and grease lightly; then draw an 8 inch diameter in the center of the sheet. In a bowl beat egg whites until foamy; then add salt and cream of tartar. Continue to beat until stiff glossy peaks form. Add sugar gradually and beat for 2 minutes. Place half of meringue in the circle; then spread and flatten to circle edge with back of metal spoon. With a pastry tube, pipe remaining meringue around edge of circle; building sides to a height of 4 inches, and leaving a hollow in the center. Place in oven and bake for 1 ½ hours; take care not to let the shell get too brown; turn off the oven; open door and let stand until thoroughly cooled. Remove wax paper; transfer to a serving tray. Fill with fruit. Top with whipped cream.
1 ½ CUPS GRAHAM CRACKER CRUMBS
¼ CUP SUGAR 1/3 CUP BUTTER
8 OUNCES CREAM CHEESE ¼ CUP SUGAR
2 TABLESPOONS MILK 1 CONTAINER COOL WHIP
2 PACKAGES INSTANT CHOCOLATE PUDDING MIX
3 ½ CUPS COLD MILK ½ CUP CHOPPED PECANS
Combine crumbs, ¼ cup sugar and melted. Press into the bottom of a 9 by 13 baking dish.
Beat cream cheese with ¼ cup sugar and 2 tablespoons milk until smooth. Fold in half the cool whip. Spread over crust. Using 3 ½ cups cold milk, prepare the pudding mix as directed on the package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining cool whip over pudding. Garnish with grated chocolate and chopped pecans if desired.
1 ½ CUPS APPLE CIDER VINEGAR
1 CUP WATER 1 CUP SUGAR
2 CUPS ALL PURPOSE FLOUR PINCH SALT
½ CUP SHORTENING 5 TABLESPOONS WATER
SPICES--CINNAMON, ALLSPICE, NUTMEG
Pour into an enameled pan 1 ½ cups apple cider vinegar, 1 cup water and 1 cup sugar. In bowl sift 2 cups flour and salt, add ½ cup shortening. Mix with fork or fingers well. Then add 3 to 5 tablespoons water, being careful not to get too much water, but make a dough pliable. Knead until dough is ready to roll. Roll dough on floured board into 1/8 inch thickness and cut into strips. Boil the vinegar water mixture until very hot: then break the strips of dough 2 or 3 inches in length and drop into the boiling mixture. Add several dashes of different spices. Have a 9 by 13 baking pan buttered, pour the cooked dumplings along with their broth into the pan. Dot with butter and bake in hot oven [450 degrees] until strips have risen and are brown. Serve hot by spooning into dessert dishes; serve with pouring cream.
1 CUP OLEO 3 EGGS
3 CUPS FLOUR, PLAIN 1 TEASPOON SODA
¼ TEASPOON SALT 1 CUP BUTTERMILK
1 TABLESPOON ORANGE JUICE 1 TABLESPOON ORANGE RIND
1 PACKAGE DATES 1 CUP NUTS
Cream butter and sugar, add eggs one at a time. Add dry ingredients alternately with buttermilk to the creamed sugar-egg mixture. Add orange juice, rind, nuts and dates. Do not flour dates and nuts. Cook in 325 degree oven in angel food pan for 1 ½ hours.
1 1/3 CUPS ORANGE JUICE 1 ORANGE RIND
1 CUP SUGAR
Heat until sugar is melted, then pour this mixture one spoonful at a time over cooked cake and let soak in before removing from pan.
½ CUP OLEO OR BUTTER, MELTED 1 CUP ALL-PURPOSE FLOUR
¼ CUP BROWN SUGAR, PACKED 1 CUP SLIVERED ALMONDS
1 PACKAGES INSTANT COCONUT PUDDING MIX
1 PACKAGE INSTANT VANILLA PUDDING MIX
2 2/3 CUPS COLD MILK 2 CUPS WHIPPED TOPPING
STRAWBERRIES FOR GARNISH, OPTIONAL
In a bowl, combine the first 5 ingredients, press lightly into a greased 13 x 9 by 2 baking pan. Bake at 350 degrees for 25 or 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Divide the crumb mixture in half and press half in same baking pan. In a mixing bowl beat pudding mixes and milk. Fold in whipped topping. Spoon over crumb mixture. Top with the rest of the crumb mixture. Cover and refrigerate overnight. Garnish with strawberries if desired. 12 or 16 servings.
1 CAN CONDENSED MILK 1/3 CUP LEMON JUICE
1 (8 OUNCE) SOUR CREAM 1 TEASPOON VANILLA
1 (21 OUNCE) CAN PIE FILLING, ANY FLAVOR--CHILLED
OR 4 CUPS FRESH OR CANNED FRUIT, DRAINED
In a medium bowl, combine condensed milk and lemon juice; mix well. Stir well. Stir in sour cream and vanilla. Layer fruit and cream mixture in dessert glasses, topping with fruit. Chill 30 minutes in freezer or 2 hours in refrigerator before serving.
COOK ON LOW HEAT
¼ CUP SUGAR 1 CUP HALF AND HALF
2 TABLESPOONS BUTTER 4 EGG YOLKS
Beat egg yolks and sugar until light yellow. Put in double boiler and on low heat cook slowly, eating all the time. In another boiler put in the half and half and low heat bring to a simmer. Take both off heat and a small amount of creme in the egg mixture to temper it. Mix all together and simmer until it coats a spoon. Whip to cool.
You can double or triple this to use as base for ice cream, but leave out the butter. You also can use pies, puddings, etc.
1 2/3 CUPS EGG WHITES (12) ½ TEASPOON CREAM OF TARTAR
BIG PINCH SALT 1 ½ CUPS SUGAR
1 TEASPOON PURE VANILLA
6 EGG YOLKS 2/3 CUP SUGAR
1 ½ CUPS HOT MILK 1 TABLESPOON PURE VANILLA
3 TABLESPOONS BUTTER 2 TO 3 TABLESPOONS RUM,[OPTIONAL
The meringue may be made several days in advance and may be served tepid or chilled.
Preliminaries: butter a straight-sided 4 quart baking dish about 3 inch deep; dust with confectioners sugar. Preheat oven to 250 degrees.
Beating the egg whites; place in a very clean dry beating bowl and stir over hot water to take off the chill. Beat moderate speed; when foaming throughout beat in the cream of tartar and salt. Gradually increase speed fast until soft peaks are formed. Beat in the sugar by spoonfuls and continue until stiff shinning peaks are formed, beat in the vanilla and turn into the baking dish. Make it like a pie shell or like several small pie shells.
Beat eggs and sugar together and add rest of the custard ingredients, beating well. Cook on medium heat until custard consistency. cool and fill meringues, garnish with fresh fruit.
½ CUP OLEO 1 CUP ALL-PURPOSE FLOUR
PINCH SALT 1 CUP CHOPPED PECANS
Mix well and put into a 9 by 13 casserole dish. Bake in a preheated 350 degree oven for 6 to 10 minutes. Cool 2 hours.
1 CUP POWDERED SUGAR 8 OUNCE CREAM CHEESE
2 CUPS COOL WHIP
CREAM TOGETHER AND POUR OVER CRUST.
2 BOXES CHOCOLATE PUDDING MIX OR 1 CHOCOLATE AND 1 VANILLA REGULAR IS BETTER THAN INSTANT
Cook the pudding mix by directions; cool mixture and pour over the cream cheese layer. Top with 2 cups cool whip and sprinkle with chopped nuts. Chill 3 hours or more before serving.
1 LARGE PACKAGE CHOCOLATE PIECES; SEMI-SWEET-MILK OR WHITE
1 (14 OUNCE )PACKAGE SWEETENED COCONUT
1 (12.6) PACKAGE M AND M’S ALMOND CHOCOLATE CANDIES
Melt chocolate according to package directions. In medium bowl stir together chocolate and coconut. Drop heaping tablespoons of mixture onto baking sheet to form nests. Press with back of spoon to hollow out and shape each nest. Press 4 or 5 m and m’s into center of each nest. Place in refrigerator or freezer until firm about 10 minutes.
2 CUPS PEANUTS, RAW ½ CUP WHITE KARO
1 TEASPOON VANILLA ½ CUP WATER
1 ½ CUPS SUGAR 1 ½ TEASPOONS SODA
Add all ingredients in pot except soda. Place on burner to cook and when peanuts start popping, cook awhile longer. When unhulled ones turn slightly brown, add soda. Beat well and turn into pan. When cool break into pieces
1 (16 OUNCE) PEANUT BUTTER 2 CUPS POWDER SUGAR
1 STICK MARGARINE 1 BOX GRAHAM CRACKERS, CRUSHED
¾ BLOCK PARAFFIN 1 (12 OUNCE) CHOCOLATE CHIPS
Combine peanut butter, powdered sugar, margarine and graham crackers. Form into small balls. Melt paraffin and chocolate chips in a double boiler. Completely dip balls into chocolate mixture. Let dry on wax paper.
1 (10 OUNCE) BAG MIMI MARSHMALLOWS
1 (16 OUNCE) JAR ROASTED PEANUTS
1 CAN SWEETENED CONDENSED MILK
1 (12 OUNCE) BAG SEMI SWEET CHOCOLATE CHIPS
2 TABLESPOONS MARGARINE
Melt margarine, chocolate and milk; let cool for about 10 minutes. Mix peanuts and marshmallows in a large bowl, pour chocolate mixture over it. Line an oblong pan with wax paper, put mixture into it and refrigerate about 3 hours.
2 CUPS SUGAR ½ CUP WATER 1 PINCH SALT
1 CUP PECANS 1 TEASPOON VANILLA
1 PINT MARSHMALLOW CREAM
Combine sugar, water and salt in heavy boiler. Bring to a rolling boil, boil for 3 minutes. Put the marshmallow cream in large bowl, pour hot syrup over it. Add vanilla and chopped pecans. Drop by teaspoons on wax paper to cool. You have to work fast.
2 EGG WHITES
2 TEASPOONS NONFAT DRY MILK SOLIDS
1 TEASPOON CANOLA OR CORN OIL
1 DROP YELLOW FOOD COLORING
In a small bowl, combine all ingredients; mix well. Use as a substitute for 1 egg. One serving equals 1 ½ meat; 90 calories, 127 mg. Sodium, 1 mg; cholesterol, 3 gm. Carbohydrate, 9 gm. Protein, 5 gm. Fat.
1 ½ POUNDS DARK RAISINS 2 LEMONS OR MORE
5 OR 6 ORANGES 8 CUPS--7 POUNDS PEARS
5 POUNDS SUGAR, HALF WHITE--HALF BROWN
1 TABLES SALT 1 TABLESPOON CINNAMON
2 TABLESPOONS CLOVES 2 TABLESPOONS ALL-SPICE
1 TABLESPOON NUTMEG ½ CUP VINEGAR
Chop or grate lemons, oranges and pears, add ¼ cup vinegar and spices and cook for 2 hours. Add ¼ cup of vinegar and seal in hot sterile jars.
1 GALLON APPLE, PEEL, CHOPPED OR GROUND
½ GALLON PEARS, PEELED, CHOPPED OR GROUND
1 GALLON PEACHES, PEELED, CHOPPED OR GROUND
1 TABLESPOON CINNAMON
1 TABLESPOON ALLSPICE
1 TABLESPOON CLOVES
2 BOXES RAISINS
1 PINT VINEGAR
Mix fruits, add ½ as much sugar as fruit. Add spices and vinegar, cook until thick. Add raisins and cook 15 minutes longer. Seal hot in sterilized jars.