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                                                   #11  Raspberry Bars

3/4 cup shortening                          1 1/2 cups quick oats, uncooked
1 cup packed brown sugar               1  10 ounce jar red raspberry preserves
1 1/2 cups flour
1 tsp. salt
1/2 tsp. baking soda
                         
        Cream shortening and sugar; add combined dry ingredients; mix well. Press half of crumb mixture into greased 13x9 inch baking pan. Spread with preserves ( I always used black raspberry preserves), sprinkle with remaining crumb mixture. Bake at 400 degrees for 20-25 minutes. Cool; cut into bars.( I’ve used whole wheat flour instead of white with this recipe and it came out very good- gave it sort of a nutty flavor.)
Background by Grsites
Graphics by H.Witmyer
Content by R. Witmyer
Updated 05-26-09
                                              #12 Ballpark Baked Beans

2 cans (16 oz.) baked beans
1/4 cup brown sugar
2 TBS ketchup
2 tsp. prepared mustard
1 can (20oz) pineapple tidbits, drained
    (she cuts these smaller)
 
In a large bowl, combine beans, sugar, ketchup, and mustard. Transfer to a 2qt baking dish and bake uncovered at 350 degrees for 30 minutes. Stir in pineapple and bake 30 min. longer.
                                                   #13 Creamy Jello

1 box jello  (4 serving size). Any flavor.
1 cup boiling water, as called for in the instructions
Instead of the second cup of water use:
1/4 cup evaporated (not condensed) milk
3/4 cup regular milk (whole, 2%, 1% or skim all work fine)

  Make jello with the one cup boiling water as usual. Instead of the second cup of cold water, use the cup of milk. This may look curdled as you mix the milk in, but that doesn’t matter. Chill as usual. Eat when set; a creamy, refreshing summertime treat! I especially like strawberry or lemon jello made this way.
                                                #14 Spice Muffins
1 1/2 cups flour                           1 egg
2/3 cup sugar                              2/3 cup sour milk
3/4 tsp. baking soda                   1/3 cup vegetable oil
1 tsp cinnamon                           1/3 cup raisins
1/2 tsp cloves                             1/3 cup chopped nuts (opt.)
1/2 tsp nutmeg
    Combine and mix dry ingredients. Beat liquids
together and add to dry ingredients, mixing as little
as possible. Fold in raisins and nuts. Put in greased
muffin tins.
Bake at 350 degrees for about 18-20 min.(large muffins)
Try less time for the regular size.
Makes 6 large or 12 regular size muffins.
                                              #15  Judy’s Apple Cake

1 cup shortening                          2 cups flour
2 cups sugar                                2 tsp. baking soda
2 eggs                                          1 tsp cinnamon
4 cups peeled, diced apples

   Cream shortening, cream in sugar, add eggs one at
time, beating in. Mix flour, baking soda and cinn-
amon together and add gradually to shortening mix.
Fold in apples. Bake at 350 degrees for 45-60 min.
(Start checking at 45 min to see if it is done.)
Use a 9 by 13 greased pan. This needs no icing.
It is rich and good just as it is.
                                                  #16  Glazed Nuts

1 1/2 cups whole blanched nuts (shelled)
  (peanuts, almonds, cashews, etc.)
1/2 cup sugar
2 TBS margarine
salt (opt.)
  Combine nuts, sugar, and margarine in a skillet.
Cook on mid-heat, stirring constantly, for 6-8
minutes until sugar is golden and nuts toasted.
(Be very careful not to burn this!) Spread on buttered
foiled-lined cookie sheet. If desired, sprinkle
lightly with salt. Cool. Separate into clusters.
Makes about 3/4 pound.
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