1 CUP BUTTER OR MARGARINE

2 CUPS SUGAR

6 EGGS, SEPARATED

1 1/2 CUPS SIFTED ALL PURPOSE FLOUR

1/2 TSP SALT

2 TSP. BAKING POWDER

6 TABLESPOONS MILK

FLAVORING (1 TSP. VANILLA OR ALMOND EXTRACT OR 2 TSP GRATED LEMON PEAL.

CREAM BUTTER TO CONSISTENCY OF MAYONNAISE. ADD SUGAR SLOWLY

WHILE CONTINUING TO CREAM

BEAT UNTIL LIGHT AND FLUFFY. BEAT IN EGG YOLKS ONE AT A TIME

MIX AND SIFT FLOUR, SALT AND BAKING POWDER.

COMBINE MILK AND FLAVORING

ADD FLOUR MIXTURE AND MILK ALTERNATELY TO BUTTER MIXTURE,

STIRRING GENTLY BUT THOROUGHLY.

BEAT EGG WHITES STIFF BUT NOT DRY; FOLD IN THOROUGHLY

SPOON INTO WELL-GREASED 12 CUP GUGELHUPF PAN (TURK'S HEAD MOLD)

BAKE AT 350 FOR HOUR AND TEN MINUTES OR UNTIL CAKE TESTS DONE.

COOL IN PAN 10 MIN. LOOSEN CAKE GENTLY AROUND RIM AND TUBE

INVERT ON CAKE RACK. FINISH

COOLING.

DUST WITH CONFECTIONERS SUGAR. GARNISH WITH WHOLE MARASCHINO CHERRIES

3 CUPS FLOUR

4 EGGS

3 TSP BAKING POWDER

2 CUPS SUGAR

1 CUP WESSON OIL

1/3 CUP ORANGE JUICE

2 1/2 TSPS. VANILLA

3 APPLES PEELED AND SLICED THIN

SIFT DRY INGREDIENTS TAKING OUT 1/2 CUP SUGAR INTO A BOWL.

MAKE A WELL IN THE CENTER AND ADD OIL, JUICE, VANILLA AND EGGS

BEAT WELL UNTIL SMOOTH, GREASE AND FLOUR A TUBE PAN.

PUT A LAYER OF BATTER, APPLES AND SUGAR MIXED WITH 1 TSP. CINNAMON. DO THIS THREE TIMES ENDING

WITH APPLES ON TOP AND 1/2 CUP CHOPPED NUTS

350 OVEN. ONE HOUR AND 15 MINUTES OR UNTIL TESTED

1 1/2 LBS. CREAM CHEESE

1/2 PINT SOUR CREAM

5 EGG YOLKS

1 CUP SUGAR

1TSP. VANILLA

2 TSP. CORN STARCH

1 CUP MILK

5 EGG WHITES

1 TSP. CREAM OF TARTAR

PINCH OF SALT.

BLEND CHEESE WITH SOUR CREAM, ADD EGG YOLKS, SUGAR VANILLA, CORN STARCH AND SALT

. BEAT THEN ADD MILK. MIX WELL AT MEDIUM SPEED. CLEAN BEATERS.

FOLD IN EGG WHITES (BEATEN), CREAM OF TARTAR AND PINCH OF SALT

BUTTER PAN. LINE WITH 1 3/4 CUP GRAHAM CRACKER CRUMBS

MIXED WITH 1/4 STICK MELTED BUTTER, 1/4 CUP SUGAR, CINNAMON. PAT DOWN IN PAN

POUR BATTER AND BAKE 325 FOR ONE HOUR DO NOT OPEN OVEN.

NOTE: DO NOT OPEN DOOR WHEN TURNING OFF OVEN.

WAIT FOR CAKE TO COOL FOR ONE HOUR IN OVEN BEFORE OPENING DOOR

2 1/4 CUPS SIFTED CAKE FLOUR

1 TSP. BAKING POWDER

1 TSP SALT

1 TSP. CINNAMON

3/4 TSP BAKING SODA

1/4 CUP CLOVES

1/16 TSP PEPPER

3/4 CUP BUTTER

1 CUP SUGAR

3/4 CUP BROWN SUGAR, FIRMLY PACKED

1 TSP. VANILLA

3 EGGS

1 CUP BUTTERMILK

ORANGE DATE-NUT FILLING (BELOW)

FROSTING (BELOW)

STIR DRY INGREDIENTS,. CREAM BUTTER AND SUGARS TILL LIGHT AND FLUFFY.

ADD VANILLA. AND EGGS, ONE AT A TIME, BEATING AFTER EACH ADDITION.

ADD DRY INGREDIENTS ALTERNATELY WITH BUTTERMILK; BEAT WELL

POUR INTO TWO 9-INCH GREASED AND FLOURED CAKE PANS

BAKE AT 360 DEGREES FOR 30 MIN. OR UNTIL DONE.

COOL SPREAD DATE NUT FILLING BETWEEN LAYERS AND FROST

ORANGE DATE FILLING:

IN SAUCEPAN, COMBINE 1 8-OZ PACKAGE (1 1/2 CUPS) DATES,

CHOPPED WITH 1/2 CUP ORANGE JUICE.

COOK AT MEDIUM HEAT AND STIR UNTIL DATES ARE TENDER

AND MIXTURE IS THICK, ABOUT TWO OR THREE MINUTES.

ADD 1 TSP GRATED ORANGE PEEL.

COOL. ADD 1/4 CUP WALNUTS CHOPPED.

CREAM CHEESE WHIP FROSTING:

2 UNBEATEN EGG WHITES

3/4 CUP BROWN SUGAR, FIRMLY PACKED

3/4 CUP SUGAR

1 1/2 TSPS. LIGHT CORN SYRUP OR 1/4 TSP. CREAM OF TARTAR

1/3 CUP COLD WATER MINUS 2 TSPS.

DASH SALT

1 TSP VANILLA

1 3-OZ. PACKAGE CREAM CHEESE

PLACE ALL INGREDIENTS ON TOP OF DOUBLE BOILER EXCEPT VANILLA AND CREAM CHEESE.

Do not overheat

BEAT ONE MINUTE

PLACE OVER BOILING WATER AND BEAT CONSTANTLY FOR SEVEN MINUTES.

REMOVE FROM HEAT AND ADD VANILLA; COOL TO LUKEWARM.

TRANSFER BEATERS FROM FROSTING TO SEPARATE BOWL

AND ADD CREAM CHEESE; BEAT UNTIL SMOOTH,

THEN GENTLY FOLD CHEESE MIXTURE INTO FROSTING (DO NOT BEAT)

2 CUPS FLOUR

2 CUPS BROWN SUGAR

1/2 CUP BUTTER (1 STICK) SOFTENED

1 CUP CHOPPED NUTS

2 TSP. CINNAMON

1 TSP. SODA

1/2 TSP. SALT

1 CUP SOUR CREAM

1 TSP. VANILLA

1 EGG

2 APPLES CHOPPED (USE MORE ND CHOP COARSELY)

TAKE BUTTER, FLOUR AND BROWN SUGAR AND MIX AT LOW SPEED.

STIR IN NUTS. TAKE 2 2/3 CUPS OF THIS MIXTURE

AND SPREAD IN UNGREASED 13 X 9 PAN. PRESS FIRMLY.

TO THE REMAINING MIXTURE, ADD THE REST OF THE

INGREDIENTS AND BLEND. STIR IN THE CHOPPED APPLE

AND SPREAD IN PAN ON TOP OF THE PRESSED MIX

BAKE 30 MIN AT 350

CUT IN SQUARES AND SERVE WARM WITH WHIPPED CREAM IF DESIRED

OR SPRINKLE WITH CONFECTIONERS SUGAR.

1/2 CUP SOFT, UNSALTED BUTTER OR MARGARINE

1/2CUP SUGAR

6 EGG YOLKS

6 OUNCES SEMI-SWEET CHOCOLATE, MELTED AND COOLED

1 CUP SIFTED FLOUR

2 TBSP. COCOA

8 EGG WHITES

1/2 CUP SUGAR

1/2 CUP APRICOT PRESERVES OR JAM

2 TBSP COLD WATER

WHIPPED CREAM

CREAM BUTTER AND SUGAR UNTIL VERY FLUFFY.

ADD EGG YOLKS ONE AT A TIME. BEAT WELL AFTER EACH ADDITION

MELT CHOCOLATE IN SMALL BOWL OVER SIMMERING WATER,

OR ON TOP OF DOUBLE BOILER

COOL CHOCOLATE AND ADD TO BUTTER MIXTURE

BLEND WELL. COMBINE FLOUR AND COCOA. BEAT EGG WHITES

UNTIL SOFT PEAKS APPEAR (FOR BETTER RESULTS,

ADD PINCH OF CREAM OF TARTAR POWDER TO EGG WHITES.)

ADD SUGAR AND BEAT UNTIL VERY STIFF.

FOLD 1/3 OF FLOUR COCOA MIXTURE INTO BUTTER MIXTURES;

THEN FOLD IN 1/3 EGG WHITES.

CONTINUE FOLDING IN ALTERNATELY FLOUR AND EGG WHITES

(FOLD RATHER THAN MIX VERY LIGHTLY.)

BUTTER WELL TWO 9-ICN CAKE PANS AND LINE THE BOTTOMS WITH WAX PAPER;

BUTTER THE PAPER AND SPRINKLE WITH FLOUR.

PREHEAT OVEN TO 350 DEGREES.

POUR BATTER INTO PANS AND BAKE FOR 30 - 35 MINUTES

OR UNTIL CAKE TESTER COMES OUT CLEAN.

COOL AND TAKE OUT OF THE PAN. REMOVE WAX PAPER.

DON'T REFRIGERATE. MAKE UP THE APRICOT GLAZE.

SIEVE THE JAM THROUGH A SIEVE. PUT INTO A SMALL PAN;

ADD WATER AND SIMMER FOR 2 TO 3 MINUTES.

SPREAD THE WARM GLAZE OVER THE LOWER LAYER OF CAKE.

PLACE THE SECOND LAYER ON TOP AND

SPREAD THE REMAINING JAM OVEN THE ENTIRE CAKE.

CHOCOLATE FROSTING:

6 OZ. SEMI SWEET CHOCOLATE PIECES

3/4 CUP HEAVY CREAM

1/2 CUP SUGAR

2 TSP. CORN SYRUP[

3 TBSP. BUTTER

IN HEAVY SAUCEPAN COMBINE CHOCOLATE, CREAM, SUGAR AND CORN SYRUP

AND SIMMER THE MIXTURE STIRRING FREQUENTLY FOR ABOUT 10 MIN.

REMOVE FROM HEAT AND ADD BUTTER.

USE A WOODEN SPOON ON BEAT FROSTING AGAINST THE SIDE OF PAN UNTIL COOL.

MAKE SURE FROSTING IS SMOOTH AND SHINY AND STILL SOFT ENOUGH O SPREAD.

PLACE CAKE ON CAKE RACK WITH A PAN UNDERNEATH,

SMOOTH THE FROSTING OVER R THE CAKE.

REFRIGERATE FOR 2 TO 3 HOURS TO SET FROSTING.

REMOVE FROM

REFRIGERATOR ABOUT 1/2 TO HOUR BEFORE SERVING.

TRADITIONALLY, A SLICE OF SACHERTORTE IS SERVED WITH A DOLLOP OF WHIPPED CREAM

2 EGGS

3/4 C. BEG. OIL

1 TSP. VANILLA

1 TSP. BAKING SODA

2 C. SUGAR

1 1/2 TSP. WATER

2 C. FLOUR

2 TSP. CINNAMON

1/2 TSP. SALT

1 CUP NUTS

4 CUPS APPLES

BEAT EGGS, BEG. OIL AND VANILLA

ADD BAKING SODA, SUGAR, FLOUR, WATER, CINNAMON, SALT

MIX THOROUGHLY

ADD APPLES AND NUTS

POUR BATTER INTO 6 X 12 FLOURED AND BUTTERED PAN

350 FOR ONE HOUR

TOPPING:

2 OZ. CREAM CHEESE

1 CUP POWDERED SUGAR

1 1/2 TBSP. BUTTER

1/2 TSP. VANILLA

SOFTEN CREAM CHEESE AND COMBINE WITH OTHER INGREDIENTS.

2 EGGS

3/4 CUP SUGAR

1/3 CUP OIL

1 CUP FLOUR

1 TSP. VANILLA

2 TSP. BAKING POWDER

1/2 TSP SALT

2 CUPS SLICED APPLES

MIX ALL INGREDIENTS

ADD SLICED APPLES AND MIX WELL. BAKE AT 350 FOR 30 TO 35 MIN.

SQUARE BAKING DISH BUTTERED. SPRINKLE WITH CINNEMON AND SUGAR

2 REG. PKGS. FRENCH VANILLA INSTANT PUDDING

1-OZ. CARTON DESSERT TOPPING (COOL WHIP)

GRAHAM CRACKERS

1 CAN CHOC. FUDGE FROSTING

PREPARE BOTH PKGS. INSTANT PUDDING AS DIRECTED ON PDGS. SET ASIDE

LINE 9 X 13 PAN WITH WHOLE GRAHAM CRACKERS.

MIX DESSERT TOPPPING (COOL WHIP) WITH PUDDING.

POUR 1/2 OF PUDDING/TOPPING MIXTURE OVER CRACKERS

TOP WITH ANOTHER LAYER OF WHOLE GRAHAM CRACKERS AND

SPREAD REMAINING PUDDING/TOPPING MIXTURE OVER THEM.

TOP WITH ANOTHER LAYER OF GRAHAM CRACKERS, OR

FIRST FROST CRACKERS WITH CHOC. FROSTING AND LAY ON TOP, THEN

FILL THE CRACKS FOR A SMOOTH TOP. SOME OF THE CRACKERS MAY HAVE TO BE CUT TO FIT. PREPARE 1, 2,3 DAYS AHEAD.

INGREDIENTS:

1/2 CUP BUTTER (1 STICK) MELTED

1/2 CUP SUGAR

1/2 CUP BROWN SUGAR

1/2 CUP UNSWEETENED COCOA

2 EGGS

1/2 CUP FLOUR

1 TSP. BAKING POWDER

1 TSP. VANILLA

1/2 CUP CHOPPED PECANS OR WALNUTS

HEAT OVEN TO 350.

IN MIXING BOWL BEAT BUTTER, SUGARS AND COCOA UNTIL WELL BLENDED

BEAT IN EGGS, ONE AT A TIME

IN SMALL BOWL, MIX FLOUR AND BAKING POWDER TOGETHER;

STIR INTO COCOA MIXTURE, STIR IN VANILLA AND NUTS

POUR MIXTURE INTO GREASED OR FOIL-LINED 8 INCH SQUARE CAKE PAN.

BAKE 25 TO 30 MIN. OR UNTIL A CAKE TESTER OR

TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN

COOL COMPLETELY; CUT INTO 2 INCH SQUARES

LINE PAN WITH ALUMINUM FOIL BEFORE BAKING. COOKIES WILL LIFT OUT FOR EASIER CUTTING

(RECIPE MAY BE HALVED)

2 cups butter

2 tsp. soda

5 cups blended oat meal (measure oatmeal and blend in a blender to a fine powder)

2 cups brown sugar

1 8 oz Hershey bar grated

2 tsp baking powder

2 tsp vanilla

4 cups flour

2 cups sugar

24 oz. choc chips

1 tsp salt

4 eggs

3 cups chopped nuts (your choice)

Procedure:

Cream the butter and both sugars.

Add eggs and vanilla

Mix together with flour, oatmeal, salt, baking powder and soda.

Add chocalate chips, Hershey Bar and nuts.

Roll into balls and place 2 inches apart on a cookie sheet

Bake for 10 minutes at 375 degrees.

Makes 112 cookies.

3/4 CUP SHORTENING (MARGARINE)

1 1/2 CUPS BROWN SUGAR

4 EGGS (ONE AT A TIME)

1 1/4 CUP MASHED BANANAS

VANILLA

2 CUPS FLOUR

1 1/2 TSP. BAKING SODA

1 CUP CHOPPED DATES

1 CUP CHOPPED PECANS

1 CUP QUICK OATS

MAKES 2 LOAVES

CREAM 3/4 CUP BUTTER AND 2 CUPS SUGAR

STIR IN:

2 BEATEN EGGS, 1/2 CUP MOLASSES; 2 TSPS. VINEGAR

MIX WELL

SIFT AND ADD: 3 3/4 CUPS ALL PURPOSE FLOUR

SPOON FLOUR EXECTLY

MIX WELL:

2 TO 3 TSPS. GINGER

1/2 TSP. SINNAMON

1/4 TSP. CLOVES

1 1/2 TSP. BAKING SODA

MIX INGREDIENTS UNTIL BLENDED. fORM DOUGH INTO 3/4 INCH BALLS

BAKE ON COOKIE SHEET FOR ABOUT 12 MINUTES AT 325 DEGREES.

AS BALL MELTS DOWN, CHARACTERISTIC CRACKS APPEAR.

A TOPPING TO DELLIGHT CHLDREN 1/2 MARSHMALLOW CUT SIDE DOWN ON THE

ALMOST BAKED COOKIE. RETURN TO OVEN ABOUT 4 MINUTES.

INGREDIENTS

1 3/4 CUPS ALL0PPURPOSE FLOUR

2 TABLESPOONS GRANULATED SUGAR

1 TABLESPOON BAKING POWDER

1/2 TEASPOON GRATED ORANGE PEEL

3 TABLESPOONS UNSALTED MARGARINE

CUT INTO PIECES

3/4 CUP SKIM MILK

FOR THE FILLING

2 PINTS FRESH STRAWBERRIES, SLICED

1 TABLESPOON ORANGE JUICE

1 TABLESPOON GRANULATED SUGAR

VANILLA NONFAT YOGURT AND MINT LEAVES FOR GARNISH

TO PREPARE

1. PREHEAT OVER TO 450 DEGREES F. SPRAY A BAKING SHEET

WITH VEGETABLE COOKING SPRAY. SET ASIDE

2. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, SUGAR AND BAKING POWDER

STIR IN THE ORANGE PEEL. USING A PASTRY BLENDER OR 2 KNIVES,

CUT THE BUTTER INTO THE FLOUR MIXTURE UNTIL COARSE CRUMBS FORM.

QUICKLY STIR IN THE MILK UNTIL SOFT DOGH FORMS.

3. ON A LIGHTLY FLOURED SURFACE. ROLL OUT DOUGH TO A 1/2 INCH THICKNESS.

USING A 2 1/2 INCH BISCUIT CUTTER, CUT OUT BISCUITS.

GATHER TRIMMINGS, RE-ROLL AND CUT OUT MORE BISCUITS.

PLACE ON PREPARED BAKING SHEET. BAKE UNTIL GOLDEN, ABOUT 12 TO 15 MINUTES.

PLACE BUSCUITS ON A

WIRE RACK AND COOL SLIGHTLY.

4. TO PREPARE FILLING, IN A LARGE BOWL, COMBINE STRAWBERRIES,

ORANGE JUICE AND SUGAR. MIX WELL

SPLIT WARM BISCUITS IN HALF HORIZONTALLY.

PLACE BOTTOM HALVES ON SERVING PLATES.

TOP EACH WITH SOM FILLING. cOVER BICSSCUIT TOPES.

SERVE WITH REMAINING FILLING, GARNISH WITH YOGURT AND MINT.

COOL IN OVEN FOR ONE HOUR. TAKE OUT

GLAZE: 1 10-OZ. PACKAGE OF FROZEN STRAWBERRIES AND 1 TBSP[/ CORNSTARCH.

BOIL UNTIL CLEAR, KEEP STIRRING - TAKE OFF HEAT.

COOL 10 MIN. ADD TSP LEMON JUICE WHEN COLD

NOTE: DO NOT OPEN DOOR WHEN TURNING OFF OVEN.

WAIT FOR CAKE TO COOL FOR ONE HOUR IN OVEN BEFORE OPENING DOOR.

1 CUP BUTTER

2 CUPS SUGAR

3 EGGS

1 1/2 TSP. CREAM OF TARTAR

1 1/2 TSP. BAKING SODA DISSOLVED IN 2 TSPS. MILK

1 TSP. SALT

ANISE SEEDS

.4 1/2 CUPS FLOUR

CREAM BUTTER AND SUGAR

ADD MILK,. SODA, AND EGGS

SIFT SALT, CREAM OF TARTAR AND FLOUR

ADD ANISE SEED AND ENOUGH FLOUR TO MAKE ROLLABLE DOUGH

ROLL ON FLOURED BOARD

8-10 MIN AT 400 DEGREES

ROYAL ICING

BEAT 1 EGG WHITE, 1/8 TSP. CREAM OF TARTAR AND 1 1/3 CUPS CONFECTIONERS SUGAR

BEAT 7 MIN AT HIGH SPEED.

SINGLE PIE CRUST

1 1/4 C. ALL-PURPOSE FLOUR

1/2 TSP. SALT

1/3 C. SHORTENING OR LARD

3/4 TBSP. COLD WATER.

STIR TOGETHER FLOUR AND SALT, CUT IN SHORTENING.

ADD TBSP. COLD WATER TO ABOUT 1/3 OF FLOUR MIXTURE.

GENTLY TOSS WITH A FORK.

CONTINUE UNTIL ALL FLOUR IS MOISTENED.

ON LIGHTLY FLOURED SURFACE, FLATTEN DOUGH WITH HANDS.

ROLL FROM CENTER OUTWARD TO FORM A 12 INCH CIRCLE.

PICK UP DOUGH AROUND A ROLLING PIN. ROLL ONTO A 9 INCH PIE PLATE.

EASE PASTRY A BIT BEHOND THE PIE PLATE

PIE FILLING:

2 TBSP. BUTTER, MELTED

1 3/4 C. PUMPKIN (ONE STANDARD CAN)

2 EGGS

2 TBSP. FLOUR

1 C. EVAPORATED MILK

1/2 C. SUGAR, DARK BROWN

1/2 C. WHITE SUGAR

1 TSP. GINGER

1 TSP. CINNAMON

1/4 TSP. MACE

1/4 TSP. CLOVES, GROUND

1/2 TSP. SALT

1 PIE SHELL (STANDARD) IF YOU MUST. HOME MADE MAKES PIE AWESOME.

PREHEAT THE OVEN TO 450 DEGREES F. bEAT THE EGGS UNTIL FROTHY.

MIX IN THE SUGARS AND THE FLOUR. MIX IN THE SPICES AND LTHE SALT

MIX IN THE PUMPKIN. MIX IN THE MELTED BUTTER.

FINALLY, MIX IN THE MILK.

POUR THE MIX INTO THE PIE CRUST AND BAKE AT 450 DEGREES F. FOR 15 MINUTES

DECREASE HEAT TO 375 DEGREES F. AND BAKE FOR ADDITIONAL 45 MINUTES

REMOVE THE PIE FOR THE OVEN AND SET IT OUT TO COOL.