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(makes 1 1/4 dozen)

(preheat oven 350* F.)(lightly greese 2 cookie sheets)

Haystack Cookies

1 cup sugar
2 eggs
3 cups flaked coconut
1/4 cup flour (sifted)

1. Mix the sugar and eggs in large bowl beat on high speed for 1 min. 2. Fold in the last two ingredients. 3. Take about 2 TBLSP. of mixture and stack in a mound every 2 inches. 4. Bake 10- 18 min. or until golden brown on top and bottom. (they will be soft but will harden when cool) 5. Cool on Racks and store in air tight containers. Flavor will develope on standing a while.



These are the very best sugar cookies I have ever tasted. a friend was given the recipe from a girl in Brunswick, Maine. These are a very soft sugar cookie.

Sugar Cookies

1 1/2 cups sugar
1 cup shortening (stick Crisco)
Cut together
2 eggs
cream with sugar and shortening
1 1/4 tsp. baking soda
4 tsp. baking powder
1 cup Milk
1 tsp. vanilla
1 tsp. almond extract
Mix into eggs sugar and shortening
4 1/2 cups flour (ADD LAST)
mix all together (should be a soft dough)
You do not need to chill it. I have made up to 4 batches at a time. Roll out the dough and cut your cookies.

Bake at 350 degrees for 13 to 15 minutes. Store in airtight container.

Freezes well (do not frost if you freeze)

1 cup solid Crisco
1 cup margarine
1 tsp. almond extract
8 cups confection sugar
5 tbs. milk
In large bowl cream Crisco and butter with mixer, add almond extract, gradually add sugar 1 cup at a time. Beating well, add milk as needed.
refrigerate what you don't need.
ENJOY! Better make a lot they go really fast!
From Terri Towner

Pumpkin Roll

3 eggs (beat 5 minutes and add:)
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1/2 tsp. salt
1 tsp.soda

Beat well. Grease and flour a 11X15? cookie sheet. Pour mixture in and bake 15 minutes at 375°. Let sit in pan 5 minutes. Dump out onto a dish towel sprinkled with a little powdered sugar. Roll up with dish cloth. Cool 1 hour in fridge. Unroll and spread with filling.

Cream cheese filling:

8 oz. cream cheese
1 cup powdered sugar
2 tbs. margarine.

Beat well and spread on pumpkin roll. Roll up and chill.



From: the Kitchen of Lori


1/2 cup shortening
1 1/2 cups sugar
1 cup pumpkin
1 egg
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
2 1/2 cups flour
2 cups chocolate chips

Preheat oven to 375. Combine above ingredients. Bake 10 minutes.


From: the Kitchen of Roberta-Ohio

Fresh Apple Cake

4 C peeled and seeded, chopped or grated apples
1 C Brown sugar
1 C granulated sugar
3 eggs
1 C oil
3 tsp vanilla
1 tsp soda
3 tsp cinnamon
1/4 tsp baking powder
2 C flour
1 C nuts (optional) (I sprinkle the toasted nuts over the frosting)

Beat eggs till light and fluffy, add oil, sugars, apples and vanilla. Mix well add soda, cinnamon and baking powder, Mix well Add flour mix well, Pour batter into a dripper pan that has been greased and floured. (I spray with bakers joy instead) Bake 350 degrees 20-25 minutes or until done. Frost this with a cream cheese frosting

Dream cake


From: the Kitchen of Robyn

Easy recipe and every one will think you are a whiz in the kitchen!


1 pkg. chocolate cake mix
1 jar Mrs. Richardson's butterscotch, carmel, fudge ice cream topping.
1- 8 oz container cool whip
2 Skor bars or Heath bars crushed

Make the cake as per instructions on the box (in a 9X13 pan). After it has cooled poke holes in it with the handle of a wooden spoon (lots of holes) Pour ice-cream topping over the entire cake. Frost with cool whip. Sprinkle crushed candy bar over top. serve and watch their faces-


Fill pan heaping with diced bread or sweet rolls.


Hot milk -7 ½ cups
Eggs -6
Sugar -1 ½ cups
Cinnamon -1 ½ TBSP
Raisins-1 cup

Put bread into large bowl with milk. Mix well. Add rest of ingredients. Make sure it is really moist. Add more milk if needed. Put into larger pan of water. Bake at 325º until light brown on top and still a little moist. To serve, cut or scoop out. Then top with Rum Sauce. Warm in microwave and then top with Custard Sauce and whipped topping.


½ cup butter
1 cup white sugar
1 cup brown sugar
½ cup evaporated milk
½ tsp rum extract

Mix and cook until slightly thickened. About 3 minutes. Stir with whip until butter melts in.


2 eggs
3/8 cup sugar (less than ½ cup)
1 ½ cup milk
1 tsp vanilla

Mix all but vanilla. Stir constantly. Cook until mixture coats spoon smoothly. Remove from heat and add vanilla. Cool. Cook in a double boiler or Microwave 3 minutes, stir, 3 minutes, stir. Keep checking until it coats spoon smoothly.


Fill glass pan to top with sliced apples.

Mix and Then Pour over Apples:

2 cups water
¾ cup brown sugar
3 tsp cinnamon

Pre-bake apples about 10 minutes and mix and then top with:

2 cups melted margarine
3 cups flour
3 cups sugar
3 cups quick oatmeal

Then bake at 350 until brown on top.


8 Cored and peeled Apples (Granny Smith are really good)
Syrup Mixture

2 cups sugar
1 tsp cinnamon
1 tsp nutmeg
2 cups water

Heat until boiling.

Sugar Mixture

1 cup sugar
1 tsp
1 tsp

Use pie crust. Each apple uses8" square piece of dough. Put apple in center. Each apple gets 1 tsp sugar mixture in core, fill core with butter and top with more tsp sugar mixture. Put in glass pan and pour ½ syrup mixture over top of apples. Bake until golden brown and apples are tender. When you serve put in microwave with syrup mixture drizzled over top. Serve with whipped cream.



1 cup sugar
½ cup flour or ¼ cup cornstarch
¼ tsp salt
3 cups milk
Microwave until thick.
7 egg yolks beat into top mixture
Microwave until boiling
Add: 3 TBSP butter
2 tsp vanilla

Banana Creme

In baked 10" pie shell add Bananas on bottom. Put some filling, add more Bananas, then more filling.

Coconut Creme

Add ½ bag or 1 lb minus about ¼ cup for garnish on top of meringue. Add coconut to filling and pour into baked 10" pie crust. Top pies with meringue. Top meringue before you bake meringue. Bake until browned.



One 8 oz. cream cheese (room temp)
1 cup powdered sugar
¾ cup peanut butter
6 TBSP milk
8 oz. Whipped topping

In large bowl mix first 4 ingredients fold in whipped topping. Spoon into graham cracker crust. Refrigerate 4 hours.


¾ cup whipped topping
4-5 TBSP peanut butter
3-4 TBSP powdered sugar

Mix well and then use cake decorator to put onto top of pie around edge and dots on center.Serve with chocolate sauce or syrup drizzled over the top of piece of pie.


1 Pie:
2 c frozen Raspberries heaping
2 ½ c canned cranberries
3 full 1/8 cup tapioca (instant)
¾ tsp almond extract
1 cup sugar

Mix together well. Put into prepared unbaked pie crust. Roll and put on top crust. Then spray water between crusts on edges to seal. Put hearts or any cookie cutter design pie crust on top of top crust after marking with 7 piece pie cutter. Spray with water and sprinkle with sugar. Bake at 400 for about 1/2 hour or longer until nice and golden brown.


7 egg yolks, (save whites for meringue)
1 cup lemon juice
1 cup sugar
½ cup corn starch
2 cups water
1 cap full lemon extract

Mix together and microwave until thick. Approx 9 minutes.Put into a prebaked pie crust. Then top with meringue and bake until meringue is starting to brown.


7 egg whites
½ tsp cream of tartar
½ cup sugar

Whip until it stands in peaks. Then put on top of Lemon Pie. Use this recipe for other pies such as Coconut Cream, Banana Cream, any pie that has a meringue.




1 cup margarine
1 TBSP vanilla
1 3/4 cup sugar
1 1/2 tsp baking powder
4 eggs
3 cups flour

Cream margarine and sugar. Add eggs 1 at a time. Add vanilla, flour and baking powder. Put 2/3 of batter in cookie sheet. Spread with 1 can cherry pie mix. Drop rest of dough over top.
Bake at 350 for 45 minutes. Spread powdered sugar frosting while warm.



4 Cups cut up rhubarb
1 pkg dry strawberry jello
3/4 cup sugar
layer of mini marshmallows in bottom of pan.

Add 1 yellow cake mix (mixed according to directions. Bake 350 for 30 minutes or till done.



4 (2.1 oz) Milky Way candy bars
1/2 lb butter
2 cups sugar
4 eggs
1 cup buttermilk
2 1/2 cup flour, sifted
1/4 tsp baking soda
2 tsp vanilla extract
1 cup coarsely chopped pecans

Melt Milky Ways and 8 TBSP butter in double boiler. Let cool.
Preheat oven to 350 degrees.
Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture; mix until smooth. Fold in pecans. Spoon into greased and floured bundt pan. Bake 1 hour or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire rack.



Mix white or yellow cake mix but use only 1 egg. Bake according to directions. While hot poke full of holes with a fork.
Spoon on hot jello mixture (any flavor)(2 pkg jello, 2 cups hot water).
Allow to set several hours or overnight. Whip 1 pkg Whip and chill (same flavor as jello). Allow to set several hours or overnight. Whip any topping mix and spread on cake. Allow to set. Serve.



Used for short cakes-very good!

1 cup sugar
2 cup flour
1/4 cup shortening
3 tsp baking powder
2 eggs
1/4 tsp salt
1 cup milk
1 tsp vanilla

Slop together and bake at 350 till done.



6 oz pkg strawberry jello
2 cup hot water
2 pkg frozen strawberries
1 store bought angel food cake

Dissolve jello in boiling water. Add strawberries. Push cake down in bowl until strawberries come through the center. Put on seal, refrigerate upside down.



1/2 cup butter or margarine
1 cup cold water
1 1/4 cup sugar
1 tsp baking soda
2 oz unsweetened chocolate (melted)
¼ tsp salt
2 eggs
1 tsp vanilla
1/2 tsp baking powder
6 oz pkg chocolate chips
2 cups flour, sifted

Cream butter and sugar. Add melted chocolate and beat thoroughly. Sift baking powder, flour, salt together. Add mixture alternately with soda and water combined, beating well after each addition. Add vanilla and pour into greased 9x13 pan. Sprinkle chocolate chips evenly over batter. Bake 350 degrees for 20 minutes or till done. Cool. Sprinkle with powdered sugar.



1/4 cup shortening
1 tsp cinnamon
1 cup sugar
1 tsp soda
1 egg
1 cup flour
1 tsp salt
2 1/2 cup diced apples
1 tsp vanilla
2 TBSP hot water
1 cup walnuts (opt)

Cream shortening and sugar, then add rest of ingredients. Bake at 350 for 45 minutes in an 8x8 inch pan.


Favorite Birthday Cake!!

1 Angel Food Cake, Baked
3 cups chilled whipping cream
1 1/2 cup powdered sugar
1/2 cup cocoa
1/4 tsp salt
2/3 cups slivered almonds

Prepare cake as directed. When cooled, remove from pan and cut 1" from top and 1" square from center of cake. Whip cream, sugar, cocoa and salt till thick. Then fill center of cake, replace top and frost with remaining cream mixture.



1 box yellow cake mix
1 1/2 cup sugar
4 cups rhubarb
1 pint whipping cream

Mix the cake according to pkg directions and put in 9x13 pan. Combine sugar and rhubarb, put over unbaked cake mix. Pour whipping cream over cake mixture. Bake at 350 for 55 minutes. So good, don't need a topping. It is complete as it is.



1 cup margarine, room temp.
¼ tsp soda
3 cups sugar
½ tsp almond extract
6 eggs
½ tsp vanilla
3 cups flour
½ pint sour cream

Cream butter and sugar well. Add eggs, add flour ½ cup at a time, beat well, Add soda and flavorings. Fold in sour cream. Bake at 325 in angel food cake pan or bundt pan for 1 ½ hours.



Cream: 1/2 cup shortening
2 cups sugar
Add: 2 eggs
1 tsp soda
2 cups applesauce
1 tsp cinnamon
2 cups flour
½ tsp nutmeg
1 tsp salt
1 cup nuts (opt)

Beat together for 2 minutes.
Bake at 350 for 45 minutes in a 9x13 pan.

SAUCE: 1 cups sugar
2 TBSP cornstarch
Add to 2 cups boiling water and 4 TBSP butter. Cook till thickened slightly, then add 2 tsp vanilla. Serve over warm cake.



2 c brown sugar
2 c flour
½ c butter or margarine
Mix together like a pie crust, then take 1 cup of this mixture out to put on top. Combine: 1 egg, beaten; 1 tsp soda; 1 cup sour milk; ½ cup nuts; 1 tsp vanilla.

Mix this with other mixture. Put into greased and floured cake pan. Sprinkle top with 1 cup of reserved crumbs, pat lightly.
Bake 350 for 30 minutes or till done.



2 cups sugar
4 eggs
2 cups flour
3 tsp cinnamon
2 tsp soda
3 cups carrots
1 tsp salt
nuts (opt)
1 1/2 cup oil

Mix ingredients and bake at 375 for 1 hour.

FROSTING: Beat: 1/2 stick butter
8 oz pkg cream cheese
Add: 1 lb powdered sugar
1 tsp vanilla
1 cup walnuts, chopped (opt)
Beat till smooth and spread on carrot cake.



Make 1 large angel food cake

2nd layer: lime cake

1 pkg each strawberry, orange and lime jello
1 can mandarin oranges
1/3 ice cream, softened
1 pt pkg strawberries

3rd layer: orange cake
1 can
mandarin oranges
1/2 gallon ice cream, softened
1/3 ice cream on top

Divide cake in 3 parts.
Have 3 bowls,
Freeze, turn out on plate and cut and serve 1/3 cake broken up in each. Sprinkle 2 TBSP of jello on cake pieces and mix with fork.
Use angel food cake pan and Layer in this order:

1st layer: strawberry cake
fresh strawberries
1/3 ice cream, softened



Sift: 1 ¾ cup flour
1 ½ cup sugar
1 ½ tsp baking powder
½ tsp salt
Add: 1/2 cup shortening
1 cup milk
1 tsp vanilla
Add: 2 eggs, beaten
½ tsp read food coloring
2 squares unsweetened chocolate, melted
Bake at 350 for 30 minutes or till cake is done.



2 1/8 cup flour
2/3 cup softened shortening
1 ½ cup sugar
( ½ margarine)
3 tsp baking powder
1 cup milk
1 tsp salt
1 ½ tsp vanilla
3 eggs

Cream sugar and shortening, add the rest, mix well. Bake at 350 till done.


"HAND ME DOWN" CHOCOLATE CAKE from Hershey's Cocoa

¾ butter or margarine
¾ cup Hershey's Cocoa
1 ¾ cup sugar
1 ¼ tsp baking soda
2 eggs
½ tsp salt
1 tsp vanilla
1 1/3 cup water
2 cups all purpose flour

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat 1 minute or med speed. Combine flour, cocoa, baking soda and salt; add alternately with water to creamed mixture. Pour batter into 2 greased and floured 8-in cake pans.
Bake at 350 for 35-40 minutes. Cool; frost with chocolate frosting and decorate.



½ cup shortening
1 cup brown sugar
2 egg whites, beat stiff
2 eggs
1 ½ cup brown sugar
1 3/4 cup flour
½ cup chopped nuts (opt)
1 tsp baking powder
½ tsp each soda, cloves, cinnamon
¼ tsp salt
½ cup sour milk

Mix like any other cake, pour into greased, floured cake pan, and then put frosting over top BEFORE baking. Bake 350 for 30-35 minutes



Makes enough for 4 doz cupcakes.
Cook 1 cup milk and 3 TBSP cornstarch till thick. Let cool thoroughly.

Cream together: 1 tsp vanilla
1 cup crisco shortening
1 heaping cup sugar

Add cold milk mixture. Beat at med speed 5-10 minutes, till fluffy and smooth tasting. Use cake decorating tube and large tip. Punch in the top of cupcake. Fill till top starts to crack. Ice with chocolate frosting. Use remaining cream to make curly cue on top. Cream may be refrigerated for up to 2 weeks.



1-1# box graham crackers
2 sm box instant french vanilla pudding
3 1/2 cup milk
1-8 oz container Cool Whip

2 pkg pre melted unsweetened chocolate
2 tsp white corn syrup
2 tsp vanilla
3 TBSP soft butter or margarine
1 1/2 cup powdered sugar
3 TBSP milk

Butter 9x13 pan. Line with whole graham crackers. Mix pudding with milk. Beat 2 minutes. Blend in cool whip. Pour 1/2 mixture over crackers. Next place second layer over pudding and remaining pudding over crackers. Refrigerate for 2 hours., the frost. Beat frosting till smooth. Spread on cake. Refrigerate for at least 24 hours.



1 stick butter
1-8 oz pkg cream cheese
3 eggs
1 tsp vanilla
1 box yellow cake mix w/ pudding
1 cup broken nuts
1 lb bag powdered sugar

Cream butter and 1 egg well. Stir in cake mix until crumbly. Pat in pan. Sprinkle with nuts. Beat together cr. cheese, 2 eggs, sugar and vanilla. Pour over mixture in pan. Bake at 350 for 35 minutes, in a 9x13 greased and floured pan.



Make 6-8 hours before serving

Separate 6 eggs
Mix well:
then Add:
6 egg yolks beaten
¾ cup cream of wheat (Farina)
1 tsp vanilla
½ tsp baking powder
1/2 cup fine bread crumbs
1 cup chopped nuts
2 cups sugar
½ tsp almond flavoring
Fold into mixture:
6 Beaten egg whites

Pour into greased and floured 9x13 pan. Bake at 350 for 40 minutes and then cool. Tablespoon out and layer with:

1 pint whipping cream whipped, mixed with 8 oz cool whip

Continue to layer creating a mound.
**Optional: cut cherries in 1/2 and put in layers, drizzle with chocolate syrup. Can be put in a clear glass bowl for serving.



1 pkg Duncan Hines chocolate cake mix
1 pkg instant chocolate pudding mix
4 eggs
1 c sour cream
½ c oil
½ c water
1 bg chocolate chips
powdered sugar

Mix first six ingredients with mixer on high for 2 minutes. Then add chocolate chips. Pour into well greased bundt pan and bake at 350 for 55 minutes. Cool and sprinkle with powdered sugar.



3 T boiling water
2 eggs, separated
2 oz semi sweet cooking chocolate
½ tsp vanilla
¾ c sugar
½ tsp baking soda
¼ c plus 2 T softened butter
1/8 tsp salt
1 c minus 2 T flour
½ c chopped pecans
¼ c plus 2 T buttermilk
1 - (12 oz) pkg semi sweet chocolate chips


½ c butter
1 pkg (14 oz) vanilla caramels
1 (4 oz) can evaporated milk

Heat over medium heat. Stir constantly until smooth. OR 1 (18oz) container Caramel Apple Dip.
Pour boiling water over chocolate squares. Stir until melted; cool.
Grease and flour 9x13 pan.
Beat sugar and butter until fluffy. Beat in egg yolks one at a time. Beat in chocolate mixture and vanilla at low speed. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until smooth. Beat egg whites until still and fold into batter. Pour into pan.
Beat 20 minutes or until toothpick inserted comes out clean. Spread caramel topping over hot cake. Sprinkle with chocolate chips and pecans. Bake about 20 minutes longer or until chips melt. Cool before serving.



Prepared Graham Cracker crust
8 oz cream cheese, softened
2 eggs
¼ c sugar
2 tsp vanilla
1 can apple pie filling
½ c Mrs Richardson’s Caramel Fudge Topping

Heat oven 375 degrees. Mix cream cheese, eggs, sugar and vanilla. Beat with electric mixer until fluffy. Spread over crust. Bake 20 minutes. Combine apple pie filling with caramel fudge topping. Spread carefully over cream cheese. Bake another 10-15 minutes or until apples bubble around edge of pan. Cool well before serving (at least 2 hours)



1 ½ c sugar
¾ c butter
3 eggs
1 ½ c sour milk
3 c flour
1 ½ tsp soda
½ tsp salt
1 c raisins
1 ¼ c sugar
rind of 2 oranges
2 oranges squeezed

Juice oranges first. Put raisins and rind through grinder. Cream butter and sugar (1 ½ c). Beat in eggs. Add sifted dry ingredients alternately with sour milk. Stir in fruit. Pour in 9x13 pan. (I use mini loaf pans-makes 9) Bake 375 degrees for 35-45 minutes. Then combine orange juice and 1 ¼ c sugar. Stir well and pour over warm cake. Sweet citrusy flavor. Putsy but worth it!!!



1 c chocolate wafer crumbs
3 T margarine

combine crumbs & margarine; press onto bottom of 9 in. springform pan. Bake at 350 for 10 min.

2- 8 oz pkg cream cheese, softened
2 eggs
2/3 c sugar
¼ tsp almond extract

1- 6 oz pkg semi-sweet chocolate pieces, melted Combine cream cheese and sugar, mixing at medium speed until will blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
1 - 21 oz can cherry pie filling
Frozen whipped topping; thawed
Top cheesecake with pie filling and whipped topping just before serving.



Melt in saucepan 1 stick margarine.
Remove from heat and add: 1 c sugar
4 eggs
1 c flour
1 c Hershey’s syrup
add nuts if desired

Pour into large cookie sheet and bake at 350 for 20-25 minutes.

Frosting for brownies:
Melt 6 T margarine with 6 T milk
Add 1 1/3 c sugar

Boil for 30 seconds(no longer) Remove from heat and add ½ c chocolate chips. Beat until slightly thickened. Pour over cooled brownies and spread.



Grease jelly roll pan. Line pan with Soda Crackers
Boil for 3 minutes: ¾ c brown sugar
2 sticks margarine

Pour over crackers and spread. Put in 375 oven bake 5 minutes. Pour 12 oz chocolate chips on top. Put in oven 1 minute to soften chips. Spread chips. Refrigerate til cooled. Cut into pieces.



Mix and bake to a golden bubbly at 350 degrees.



½ c shortening
¾ tsp baking soda
1 ½ c sugar
½ tsp salt
2 eggs
¼ c sour milk (can use reg. milk)
2 ¼ c flour
1 c mashed bananas
½ tsp baking powder
1 tsp vanilla

Grease & flour two round layer cake pans. Pour batter into pans. Bake at 350 for 30 minutes. Let cakes cool about 20 minutes, then remove from pans. Frost top one with chocolate frosting. Then slice bananas on to top of frosted cake. Take other cake and set on top of first cake. Frost entire cake. Can use canned frosting or your favorite chocolate frosting recipe can be used.



1 c Cake flour
1 ½ c powdered sugar
12 egg whites
1 ½ tsp cream of tartar
¼ tsp salt
1 c granulated sugar
1 ½ tsp vanilla
½ tsp almond extract

Sift flour and powdered sugar together and set aside. Then beat til foamy, the egg whites and cream of tartar. Then add gran sugar, 2 T at a time til stiff peaks form. Gently fold in flavorings and fold in flour mixture ¼ c at a time/ Put batter into ungreased tube pan. Bake 30-35 minutes on low oven rack at 375 degrees. Cool completely upside down. Loosen with knife.



3 c flour
1 tsp vanilla
2 c sugar
2 T vinegar
1 tsp soda
¾ c salad oil
1 tsp salt
2 c water
1/3 c cocoa

Mix dry ingredients together in 9x13 pan. Dig 3 wells. Place vinegar, vanilla and oil in these. Add water and mix together thoroughly. Bake at 350 for 25-30 minutes.



1 can cherry pie filling
1 c flaked coconut
1 can pineapple chunks, drained
1 c chopped walnuts
1 pkg white cake mix
1 c melted butter or margarine

Spread pie filling evenly in bottom of greased 9x13 pan. Arrange pineapple chunks over cherries. Sprinkle with cake mix. Cover with melted butter and top with coconut and walnuts. Bake 1 hour at 350 degrees. Serve hot or cold



2 ½ c cake flour
3 tsp baking powder
1 ½ c sugar
1 tsp salt
1 c milk
2 eggs, unbeaten
½ c shortening
1 tsp vanilla

Measure flour; add sugar, baking powder and salt. Put shortening in bowl; stir just to soften. Sift in flour, sugar, baking powder, and salt. Add ¾ c milk. Beat 2 minutes with mixer or 300 strokes by hand. Add eggs, vanila and rest of milk. Beat 1 minute. Bake at 375 in 9 inch pan for 20-25 minutes or 9x13 for 30 minutes.



½ lb real butter
1 2/3 c white sugar
2 c flour
5 eggs
1 ½ tsp almond or lemon extract

Cream butter. Add sugar and cream together. Add eggs one at a time. Beating after each addition add flour and extract. Mix well. Pour into greased floured loaf pans. Bake 1 ½ hour at 300 degrees. DO NOT DOUBLE THIS RECIPE.



2 cans Pillsbury Cresent Rolls


1- 8 oz philly cream cheese
¾ c sugar
1 egg yolk
1 tsp vanilla

Spread 1 can of rolls on cookie sheet in rectangle shape. Seal holes in dough with fingers. Stretch dough out a little but not to edge of cookie sheet. Beat together all ingredients for filling and spread over 1st layer of dough. Pull apart dough along perforated edges from 2nd can. Lay over filling. Should not be a solid cover. Leave so some cheese is showing edges from top and bottom layer should meet to be pinched together. Beat egg white and brush on to layer. Bake at 375 degrees for 20 minutes or less. Sprinkle with powdered sugar.



2 - 8oz creamed cheese
½ c sugar
½ tsp vanilla
2 eggs

Beat well. Put in 9” graham cracker crust-bake 40 minutes. If using a springform pan double recipe and bake 55 minutes.



1 - 8 oz soft cream cheese
1 - 14 oz can condensed sweetened milk
1/3 c lemon juice
1 tsp vanilla

Beat until smooth. Pour into Graham Cracker crust. Top with 1 can cherry pie filling or your choice of filling. Helpful hints: Let the cream cheese sit out at room temperature for awhile before mixing. Helps eliminate lumps. Put the cherry pie filling in the fridge for a while before topping.



1 sm pkg Pistachio instant pudding
1 pkg yellow cake mix
4 eggs
1 c oil
1 c cold water
¾ - 1 c Hershey syrup

Mix cake mix, oil, water, eggs, pudding. Pour ½ batter into greased and floured Bundt pan. Add Hershey syrup to remaining batter. Pour over. Bake at 350 degrees for 45 minutes. Cover with foil and bake 15 minutes longer.



2 c flour
½ tsp salt
4 T cocoa
1 c water
2 tsp baking soda
1 tsp vanilla
1 c mayonnaise
1 c sugar

Sift all dry ingredients together. Add water, mayo and vanilla. Mix well. Bake in greased and floured cake pan 350 degrees for 30 minutes.



4 eggs
1/3 c cocoa
2 c sugar
1 c coconut
1 c butter, melted
2 c walnuts, whole-not chopped
1 ½ c flour
1 7 oz marshmallow creme

Mix eggs and sugar at high speed for 5 minutes. Add butter, melted, flour, cocoa, 1 tsp vanilla, coconut and nuts to egg mixture. Bake in greased, floured pan-9x13 pan for 30 minutes. As soon as cake is out of oven spread marshmallow creme over it. Wait a few minutes, then frost.


½ c butter, melted
6 T milk, heated
1/3 c cocoa
1 lb powdered sugar
1 tsp vanilla
2 c walnuts, whole

Mix and spread. I usually make frosting while cake is baking. Like eating fudge!!!!!



2 sticks oleo
4 eggs
2 c sugar
1 ½ c flour
4 T cocoa
1 tsp vanilla

Mix this together and bake in 9x13 pan at 350 degrees for 25 minutes. Put mini marshmallows on top to cover. About ½ bag. Return to oven and melt marshmallows. Cool. Then frost with frosting. FROSTING

4 t cocoa
2 c powdered sugar
1 stick oleo
½ c canned milk
Mix well and then spread over cake.



Mix well: 1 c soft margarine
3 c sugar

Combine & add:

3 c flour
½ tsp baking powder
1/8 tsp salt
Mix with margarine and sugar
Then Add 5 eggs one at a time

Add: 1 c milk
½ tsp vanilla
¼ tsp each almond & lemon flavoring

Beat 5 minutes with electric beater. Put into ungreased bundt pan. Bake at 350 degrees for 1 ½ hours. Do not open oven door for at least one hour.



3 c flour
2 c sugar
3 heaping T cocoa
Dash of salt
1 c oil (slightly less)
2 c water
2 tsp soda
Mix well and then Add 2 eggs. Beat.
Bake at 350 degrees for 25-30 minutes.



(Recipe cost $200)

1 ½ cup granulated sugar
1 tsp vanilla
½ cup shortening
2 ½ cup sifted flour
2 eggs
1 cup buttermilk
2 tsp cocoa
1 ½ tsp vinegar
2 oz red food coloring
1 tsp soda
1 tsp salt

For best results, pre-measure all ingredients. Cream shortening, sugar, eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Mix salt and vanilla with buttermilk; then add, alternating with flour, to the creamed mixture. DO NOT BEAT! Bake 30 minutes at 350 degrees in two 9" round pans that have been greased and floured generously. Test with toothpick.

ICING: Cook 5 rounded Tbsp. flour and 1 cup milk, stirring constantly until thick. Refrigerate until cold. With beater, cream together 1 cup butter, 1 cup sugar and 1 tsp vanilla till fluffy and of spreading consistency (beat a lot). When finished, it looks like whipped cream. (Yummy frosting for any cake!)




Makes a very large batch.
2 lb bag powdered sugar
1 cup crisco
1 egg white
1 TBSP flour
1 tsp vanilla
1/2 tsp almond

milk for consistency. Mix very well, until fluffy like at the bakery.



1 cup sugar
1 egg white
4 TBSP water
1 TBSP white corn syrup
1 tsp vanilla

Mix sugar, egg white, water and syrup together. Put on double boiler and beat with electric mixer until smooth and thick and forms peaks. Remove from heat and add vanilla. Stir until cool and then frost cake right away. (Need to make 2 batches for a layer cake.



1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick margarine
1 tsp vanilla

Cook and stir over med heat till thickened. about 12 minutes.

Add: 1 1/3 cup coconut
1 cup chopped pecans
Beat till thick.



2 pound bag powdered sugar,
sifted Beat well for at least 4 minutes
1 1/2 cup Crisco
2 egg whites
2 tsp white Vanilla or other flavoring
3 1/2 to 4 TBSP water

2 1/2 cups powdered sugar, sifted
1/4 cup Crisco
1 egg white
1 tsp flavoring
Mix by hand. Do not use a mixer for flowers. You will get holes in flowers



Cook till thick: 1/2 cup milk
Cool and then add: ¼ cup Crisco
2 TBSP flour
¼ cup margarine
½ cup sugar
pinch of salt

Mix until really fluffy.
A variation for this is to melt 1/2 cup chocolate chips and add it to the frosting.

Molasses Gems

¾ cup shortening
1 cup sugar
¼ cup molasses
1 egg
1 cup raisins
2 cups flour
2 tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
¼ tsp salt

Mix all together, roll in sugar. Bake 10 - 12 minutes at 350 degrees.

Lemon Squares

½ cup soft butter or margarine
¼ cup powdered sugar
1 cup flour

Cream butter and sugar, add flour, press into 8 x 8 pan bake at 325 degrees for 15 - 20 minutes.

2 eggs
1 cup sugar
2 T flour
2 T lemon juice
grated lemon rind (optional)

Mix and pour over baked crust and bake at 325 degrees for 15 - 20 minutes. Cool. Sprinkle with pwd sugar.

Raisin Filled Bars

1 cup raisins
½ cup sugar
½ cup evaporated milk
2 T orange juice
½ tsp salt
Cook together until thickened.


1 ½ cup flour
1 tsp bkg powder
½ tsp cinnamon
¼ tsp cloves
¼ tsp salt
½ cup shortening
2 T water
2 T evaporated milk

Roll out dough thin in 2 parts. Make dough first. Split dough. Roll out, put filling between. Bake at 400º for 25 minutes.


Pumkin and Oat Muffins

From the Kitchen of Nichole 2 c flour
4 tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. soda
1 tsp. salt
1 ½ cups pumpkin
1 c brown sugar
2 eggs
½ c milk
½ c oil
2 cups quick oats

Brown sugar crumb topping

1 c brown sugar
2 Tblsp. flour
½ tsp. pumpkin pie spice
1/4 c margarine
Mix until crumbly



1 1/2 cup 7 Up (Soda) 1 cup sugar 3 TBSP Cornstarch Red Food Coloring

Boil until thick. Mix with fresh strawberries. Put into baked pie crust. Serve with whipped cream or topping.



1/2 cup butter 3/4 cup sugar 1 oz Baker's chocolate, melted 1 tsp vanilla 1 cup whipped cream 1/2 cup chopped walnuts 2 eggs

Cream butter and sugar thoroughly. Blend in melted chocolate and vanilla. Add eggs one at a time, beating 5 minutes after each egg. Pour into a baked, cooled pie shell and chill at least 2 hours before serving. Topped with whipped cream and garnish with nuts.



2 cups rhubarb, cut fine 1 1/2 cup sugar 1/2 cup cream or milk 1 TBSP butter 1 egg, beaten 1 TBSP flour 1 orange rind

Mix all together, pour into pie shell. Cover with top crust and bake at 350 for 50-60 minutes. ***********************


1 unbaked pie shell 4 slightly beaten eggs 1/2 cup sugar 1/4 tsp salt 1/2 tsp vanilla 1/8 tsp almond extract 2 1/2 cup scalded milk nutmeg

Mix in 4 cup measuring bowl. Beat eggs add rest except milk. Add milk slowly to the rest. Bake at 400 for 25-30 minutes.



2 egg yolks 1 cup sugar 2 heaping TBSP cornstarch 1 1/2 cup milk 1/2 cup evaporated milk 1 tsp vanilla Cook and stir constantly on medium heat till thick. Add vanilla.

This is great filling for Banana Cream Pie. BUTTERSCOTCH FLAVORED: Add 1 cup brown sugar in place of white. CHOCOLATE FLAVORED: Add 2 TBSP cocoa.



4 cups flour 1 tsp baking powder 1 TBSP sugar 1 tsp salt 1 1/2 cup lard or shortening

Mix all together with pastry mixer.

Then combine: 1 egg 1/2 cup cold water 1 TBSP vinegar

Add this to the other ingredients and mix like pie crust. This crust doesn't fall apart as easily. This is very good crust for pasties and you can leave out the sugar. It is enough for 2 two crust pies.



Mix together: 1 1/2 cup flour 1/3 cup brown sugar 1 tsp vanilla 1 1/4 sticks margarine, melted 1/2 cup chopped pecans

Bake in a shallow pan at 250 for 30 minutes, stirring several times. When cool, spread 2.3 on bottom of 9x13 pan.

In a large mixing bowl, combine:

2 egg whites 1 cup sugar 2 TBSP lemon juice 2- 10 oz pkg frozen strawberries, partially thawed

Beat at high speed 25-30 minutes. Fold in 1/2 pint whipping cream, whipped. Spread on top of crust. Sprinkle with the rest of crumbs. Freeze.



2 cups soft 1/2" bread cubes 1 1/2 cup milk 1/2 cup brown sugar 1/2 cup seedless raisins 1/2 tsp cinnamon 1/2 cup chopped nuts 1/4 tsp salt 2 eggs, slightly beaten 1 tsp vanilla 1 TBSP butter or margarine

Combine ingredients. Pour into greased 1 quart casserole dish. Dot with butter. Bake slow 1 hour. 325-350 degrees.



4 1/2 cup sugar 1 tsp salt 1 cup cornstarch 2 tsp ground cinnamon 1/4 tsp nutmeg 3 TBSP lemon juice 5 1/2-6 lbs tart apples, peeled, cored and sliced.

In a large saucepan blend first 5 ingredients. Stir in 10 cups water; cook and stir until thickened and bubbly. Add lemon juice. Pack apples into hot jars, leaving 1" headspace. Fill with hot syrup leaving 1/2' headspace. (Use spatula to distribute syrup) Adjust lids and process in boiling water bath. Pints 15 minutes; quarts 20 minutes. Makes 6 quarts. Each quart makes 8'-9' pie. Slit top crust. Bake pie at 400 for 50 minutes.



1 9-inch pie shell, baked 1 tsp cinnamon 3 egg yolks, beaten 1/2 tsp nutmeg 3/4 cup brown sugar 1 envelope unflavored gelatin 1 1/2 cups cooked pumpkin 1/4 cup cold water 1/2 cup milk 1/2 tsp salt 3 egg whites at room temperature 1/4 cupswhite sugar

Combine egg yolks, brown sugar, pumpkin, milk, salt and spices in top of double boiler; cook over boiling water stirring constantly until thick, about 10 minutes. Soften gelatin in cold water and stir into hot mixture. Chill pumpkin until partly set. In a small bowl, beat egg whites until foamy; add granulated sugar 1 TBSP at a time beating well after each addition until meringue stands in soft peaks. Fold into cooled pumpkin mixture. Pour into pie shell and chill until set. Garnish with whipped cream.

If using fresh pumpkin here's what you can do with the seeds:

Thoroughly clean the seeds. Put a small amount of butter, olive oil or safflower oil in a cast iron skillet, add the pumpkin seeds and sprinkle with salt. Cook over medium heat, stirring occasionally to prevent the seeds from scorching. You will know they are done when they begin to slightly turn color and send off a delicious nutty smell.

Libby's Famous Pumpkin Pie

The ultimate, deliciously easy pumpkin pie 1 unbaked 9-inch deep dish pie shell (4-cup volume); refrigerated, frozen or homemade

2 eggs 1 can (16 ounces) Libby's Solid Pack Pumpkin 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 can (12 fluid ounces) undiluted Carnation Evaporated Milk

Prepare pie shell. Preheat oven to 425 degrees F. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell.* Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. * If using metal or foil pan, bake on preheated heavy-duty baking sheet. Makes one 9-inch deep dish pie For 2 shallow pies, substitute two 9-inch pie shells (2-cup volume). Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 20 to 30 minutes or until pie tests done. For lower fat/calorie pie, substitute Carnation Evaporated Lowfat Milk. Here are four different pumpkin pie recipes we have tested recently. One involves substantial ginger, and many of the Kitchen's testers don't agree with Fifi, Glenn, and Gina on the value of candied ginger to the culinary world. The others are variations of a moderately traditional pumpkin pie recipe, with maple flavor. You can pick one or another based on your flavor goals, and also vary the sweetness as noted according to your own taste.

Ginger Pumpkin Pie

1 9 inch deep-dish or up to 11 inch but shallower regular pie crust

2 cups Error! Bookmark not defined. 1 cup heavy cream 1/2 cup milk 4 eggs 3/4 to 1 cup granulated sugar, according to taste 1 1/2 teaspoons ground ginger 1/4 teaspoon ground coriander seed 1/2 cup finely chopped crystallized ginger Maple Pumpkin Pie 1 1 9 inch deep-dish or up to 11 inch but shallower regular pie crust 1 1/2 cups Error! Bookmark not defined. 1/2 cup maple syrup 1 cup heavy cream 1/2 cup milk 4 eggs 2 tablespoons flour 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1 teaspoon cinnamon Error! Bookmark not defined. for decoration The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. If you want a more distinctly maple flavor, use one of the following two. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple. Maple Pumpkin Pie 2 1 9 inch deep-dish or up to 11 inch but shallower regular pie crust 1 3/4 cups Error! Bookmark not defined. 1/4 cup maple syrup 3/4 cup maple sugar 1 cup heavy cream 1/2 cup milk 4 eggs 2 tablespoons flour 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander seed 1/4 teaspoon cinnamon Error! Bookmark not defined. for decoration The maple flavor in this much richer than that of the previous recipe. We use a combination of maple syrup and maple sugar to provide give us the maple intensity we want; maple syrup alone is more delicate, and maple sugar has a heavy richness (like brown sugar), which we don't want to overpower other flavors. You can vary the proportions of maple syrup and maple sugar, remembering that when increasing the syrup, decrease the amount of pumpkin, and the amount of maple sugar, by the same amounts. Maple Pumpkin Pie 3 1 9 inch deep-dish or up to 11 inch but shallower regular pie crust 1 3/4 cups Error! Bookmark not defined. 1/2 cup maple syrup 1/4 cup maple sugar 1/4 cup sugar 1/2 cup heavy cream 1 cup milk 4 eggs 2 tablespoons flour 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander seed 1/4 teaspoon cinnamon Error! Bookmark not defined. for decoration This variation lightens up the previous version just a bit; we still use some cream, and keep all the eggs. That quarter-cup of plain sugar is optional; with it, this pie will be pretty sweet; without it, it will still be sweeter than the first Maple Pumpkin Pie recipe given above. Our test panel prefers this variation. Procedure Prepare pie crust. We recommend freshly baked regular pie crust, in a pyrex pie dish, at 400 degrees. (See notes below.) Heat pumpkin puree in a heavy pan; stir frequently. Add milk and cream to pumpkin puree, continue heating gently and stir until smooth. Keep it hot but don't let it boil. In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth. Beat in dry spices For Maple Pumpkin Pie, beat in flour, then maple syrup. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. The resulting mixture will be hot but not so hot as to cook the eggs. Carefully pour hot pumpkin filling into hot pie crust; return to center of oven and bake at 400°. We fill the pie partway out of the oven, then top it off with a cup or ladle with the pie positioned in the oven, as the slightest sticking of the oven rack is liable to cause filling to slosh all over. For Ginger Pumpkin Pie, carefully sprinkle the candied ginger evenly over the pie filling. It will settle gently to the bottom forming a loosely packed layer. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set. Notes The first recipe for Maple Pumpkin Pie is loosely based on the Error! Bookmark not defined. recipe which Fifi's Kitchen Error! Bookmark not defined. . We are in the process of taste-testing additional variations, which will be described here as they are developed. The technique of adding hot filling to a hot, fully baked pie crust is described in detail by Steven Schmidt in the something issue of Cook's Illustrated. All details of the pie preparation, from start to finish, are presented. The flour in the recipes is not strictly needed, but provides a little insurance for the custard. The pie pictured at the top of this page was made without flour in the custard. (It is otherwise exactly the second Maple Pumpkin Pie recipe.) We obtain our crystallized ginger from either of two sources: locally, from the Joyce Chen Unlimited grocery store, on route 2A in Acton, Massachusetts, or mail order from the King Arthur Flour Company, in Norwich, Vermont. Joyce Chen's tends to be somewhat hotter. Both are far more economical than supermarket spice-rack crystallized ginger, which is outrageously expensive. This pie filling works very well as a baked pudding: Fill porcelain ramekins 2/3 to 3/4 full Bake in a bain marie at 350° - put them into a pan in the oven, then add already-boiling water to the pan, until the ramekins are 1/2 submerged. The pudding can be baked in a hotter oven (e.g. if you are also baking a pie) if the ramekins are loosely covered with foil, and the ramekins are in somewhat deeper than usual water, to protect the top of the custard from drying. The pudding is done when just the center jiggles a bit if it is shaken. Since a pudding doesn't have to set to be sliced, these can be served without being cooled thoroughly. (Do let them rest 10 minutes after removing from the bain marie, though.) We recommend whipped cream with appropriate flavoring: In a chilled bowl, with chilled beaters, gently beat one cup of heavy cream to not-quite-soft-peak stage. Add either 2 to 3 teaspoons confectioners sugar and 1 to 2 tablespoons of appropriate booze, such as ginger liqueur or ginger flavored brandy (for the ginger pumpkin pie) or dark rum (to offset the maple pumpkin pie) 2 tablespoons maple syrup Carefully beat to desired stiffness.


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3 pkg cream cheese
1 lg cool whip
1 16 oz sour cream
1 1/2 cup powder sugar

Beat cool whip and sour cream, then add cream cheese. Beat until smooth. Add powdered sugar and mix well. Pour into two 9 inch graham cracker pie crusts. Top with fruit topping. My favorite is raspberry... This is Yummy!!!!


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Ice Cream In A Baggie

materials: ziplock bag for each person + another large ziplock bag

* Into each bag put:

2 ounces of milk,
teaspoon of sugar,
a dash of vanilla

* Seal the bags. The recipe also said you could try chocolate syrup instead of the vanilla.
* Put the ziplocks with the milk, sugar and vanilla into the large ziplock bag
* Into the large ziplock bag, fill with snow (I put about 3/4 snow) and put in 5 ounces of salt. (the salt is to make the snow melt)
* Then put the large ziplock bag on some flat sheets of newspaper, roll it up, and twist both ends of the paper (so it looks like a wrapped up tootsie roll)
* Hand one side to each person, and have them shake the tootsie roll for five minutes.
* Open it up, and you'll see your frozen treat.. hand out spoons and taste!
(It takes about 10 minutes)

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Use a #10 size can with a smaller can inside. Lids on both. Roll the cans until the inside freezes. Cans are also better for conductor a of heat (or cold) Do some research and use this as a science lesson I use
2 cups Orange Soda
3 tlbs sweetened Condensed milk
It is just like Orange Sherbet.

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