Sent in by Sharon, July 2010

pprox. 3 lb. apples	1/2 Tsp allspice
3 Cup sugar	1/2 Tsp cloves
2 Tsp cinnamon	Dash of salt
1 Tsp nutmeg	3/4 Cup water

Fill crock pot 3/4 full of peeled, cored sliced apples. Add remaining ingredients and stir until evenly mixed.
Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until of desired consistency.

Sent in by Jami April 09

1/2 Cup shortening	2 1/2 Cups Flour
1 1/2 Cup sugar	1 Teaspoon Vainilla Essence
2 eggs	1 Cups Buttermilk
2 Tbl cocoa	1 Teaspoon Baking Soda
1 1/2 Oz red food coloring	1 Tablespoon Vinegar
1teaspoon Salt

Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.

Sent in by Sharon, Sept 09

1/2 Cup margarine	1/2 Tsp salt
3/4 Cup sugar	1/3 Cup sour milk or orange juice
2 eggs	1 Cup chopped cooking apples (no
1 Tsp vanilla	-need to peel)
2 Cup flour	1/3 Cup chopped walnuts
1 Tsp soda

In mixer, cream margarine and sugar. Add eggs and vanilla.
Combine flour, soda and salt. Add to mixture and alternate with liquid.
Add apples and walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350.

Posted by Sharon, Sept, 09

1/2 Cup shortening	1/2 Tsp soda
1 Cup sugar	1/2 Tsp cinnamon
2 eggs	1/2 Tsp nutmeg
1 3/4 Cup flour	1 Cup applesauce
1 Tsp salt	1/2 Cup nuts
1 Tsp baking powder

Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture.
Stir until well mixed and add applesauce and nuts.
Bake at 350 for 1 hour. Mix together 1/2 c. powdered sugar and 1 tbsp. water and pour on cake while still warm.

Cook Time: 45 minutes. Apple upside down cake with cinnamon and apples and brown sugar and butter. Poated by Sharon

1/2 Cup butter	* 1 teaspoon cinnamon
* 1 cup light brown sugar	* 1/2 teaspoon salt
* 2 tablespoons evaporated milk or	* 1/4 cup shortening
-cream	* 3/4 cup sugar
* 2 cups sliced apples	* 1 egg
* 1 1/2 cups sifted flour	* 1/2 cup milk
* 2 teaspoons baking powder	* 1/2 teaspoon vanilla extract

Mix together 1/2 cup butter, 1 cup brown sugar, and 2 tablespoons evaporated milk or cream; spread in bottom of an 8-inch square baking pan. Arrange sliced apples on the brown sugar mixture. Sift together the flour, baking powder, cinnamon and salt. Cream shortening with sugar; beat in egg the add sifted ingredients alternately with 1/2 cup milk and the vanilla extract.
Pour batter over apples. Bake at 350 for 35 to 45 minutes, until cake is done.

Let you know how it turns out.

Posted by Sharon, Sept 09

1 8 Oz pkg. cream cheese, softened	1 Cup chopped apple with peel
1 Cup grated cheddar cheese	1/2 Cup chopped celery
1/4 Cup mayonnaise	1/2 Cup chopped pecans
dash of sugar

Mix together the cream cheese and cheddar cheese until well blended. Add remaining ingredients and mix well. Serve with crackers or fresh vegetables.

A great morning starter. Tuck this mix into a wooden apple basket lined with a coordinating napkin. Dried apples can usually be found in airtight pouches near the raisins in the supermarket. Posted by Sharon, Sept 09

2 Cup self rising flour	1 Tsp cinnamon
1/2 Cup sugar	1/4 Tsp nutmeg
1/4 Cup brown sugar	1 Cup chopped dried apple

In a large mixing bowl, combine all the ingredients. Place the mix into an airtight container.

APPLE MUFFINS:

1 package Apple Muffin Mix
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat the oven to 400 degrees. Grease 12 muffin tins.
Place the Apple Muffin Mix in a large bowl and add the egg, milk and oil.
Stir the ingredients until they are just blended. Do not overmix.
Spoon the batter into greased muffin pans, filling 3/4 full.
Bake for 15-18 minutes or until golden brown.

Posted by Sharon, Sept 09

2 Cup milk	2 Cup pancake mix
1 Tsp cinnamon	1/3 Cup butter or margarine, melted
2 eggs	1 Cup finely chopped apples

Place milk, eggs, pancake mix and melted butter in bowl. Beat with mixer until batter is fairly smooth. Stir in apples.
Bake in hot waffle iron until steaming stops.
Place in warm oven until just before the brunch starts then place on platter with fresh butter, syrup and preserves nearby. Serves 6.

Sent in by Lena, Ca Aug 2010

4 strips of bacon, cut into	1 -1/2 pounds lean ground beef
-1/2-inch pieces	3/4 Cup ketchup
1 medium onion, finely chopped	1/4 Cup Worcestershire sauce
2 celery ribs, finely chopped	Salt and freshly ground pepper
1 red bell pepper, finely chopped	4 hamburger buns, toasted
4 garlic cloves, finely chopped

Make it your own
Add a splash of water if you want saucier (sloppier) sandwiches.Directions:
In a large skillet, cook the bacon over medium heat for 5 minutes. add the onion, celery, bell pepper and garlic and cook until the vegetables are softened, about 7 minutes; push to the side of the skillet. Increase the heat to high, add the ground beef and cook, stirring to break up any clumps, until cooked through, about 7 minutes. Stir in the ketchup and Worcestershire sauce and cook until thickened, about 5 minutes more. Season to taste with salt and pepper and serve on the toasted buns.

Posted by Malcolm, UK Sept 09

Beef, Mutton, or Lamb 1.1/2lbs	1 /2tsp Fennel seed 1tsp Mustard
2 Lb onion.	-seed
5 Oz plain yoghurt	4 Clove Garlic.
2 Tsp Garam masala	medium can of tomatoes 2 to3 tsp
1 /4tsp Black cumin seed 1 or more	-tomato puree.
-Chilli’s to taste 1tsp salt.	1 Pint water or stock
1 Tsp Turmeric	If using stock cubs leave out the
1 .1/2tsp cumin powder	-tsp
1 .1/2tsp coriander powder	-of salt.
1 Tsp ground ginger or1/4 to 1/2	1 tin coconut milk
-an inch of	1/2 Cup cooking oil
-fresh 1tsp Fenugreek	6 CURRY LEAVES

To change the flavour for a different one add one or two cardamom pods broken when frying spices off also you can leave out the fennel for a change, for a more intense flavour increase the amount of spices as awhole or individual ones
METHOD.

1)Cut the meat into equal size pieces and fry off until brown
2) Fry off slowly until brown the onions add to meat.
3) In a small pan fry off the seeds and hard spices for 30 seconds add the fresh garlic and chopped chilli and the powder spice for a few seconds do not allow to burn add the onions and meat.
4) Stir in the tomato puree allow to cook for about one minuet do not allow the spices to burn.
5) Add the tin of tomatoes and stock
6) Cook slowly until the meat is tender.
7)Add the Yoghurt OR COCONUT MILK and cook slowly for 30 minuets until thickened
TO CHANGE THE TASTE
PLAY ABOUT WITH THE SPICE MIX, MORE OR LESS OF ONE OR OTHER SPICE, CHANGE YOGHURT FOR COCONUT MILK OR VIS VERSA

To have a different curry add the meat to the yogurt the night before and allow to marinade then add to the fried off spices and onions and veg you will find that the meat requires less cooking.
When preparing the curry have a change with the onions instead of frying off until very brown just toss fry and then add this will change the flavour, when using chicken leave out the tomatoes

SKIM off the excess oil good way is to skim with a spoon and then blot with kitchen towel

FOR EASY BOILED RICE.

two parts of cold water to one part of Basmati rice bring to boil, boil for one minuet leave on one side for 30minuets with a firm fitting lid rice will require braking up with a fork but should not be wet.

To make a different rice add desiccated coconut to the rice before boiling

presented by Malcolme UK, Sept 09

1 ) 1/2lb. Judges v, verse 25	7 ) 2oz Numbers xvii, 8,(Blanched
-(last clause)	-and chopped)
2 ) ½ Jeremiah vi, 20,	8 ) 1lb I Kings iv, 22,
3 ) 1 tablespoon I Samuel xiv, 25,	9 ) season to taste with II
-4)	-Chronicles ix, 9,
3 of Jeremiah xvii, 11,	1 0) a pinch of Leviticus ii, 13,
5 ) 1/2lb I Samuel xxx, 12,	1 1) 1 teaspoon of Amos iv, 5,
6 ) 1/2lb Nahum iii, 12 (chopped)	1 2) 3Tabelspoon of Judges iv, 19,

Please NOTE (leaven means
Baking Powder)

Method.

Beat Nos. 1,2 and 3 to a cream: add 4 one at a time still beating; then 5,6 and7, and beat again;

Add 8,9,10 and 11, having previously mixed them and lastly No. 12.

Bake in a slow oven 11/2 hours.

E. Eliot Thurgoland

A quick chicken and cheese main dish sent in by Sharon, Jan 2010

2 flour tortillas	1/4 jar of salsa
Cooked, finely chopped chicken	sour cream, if desired (to taste)
1/4 Cup of shredded cheese	shredded lettuce, if desired (to
1 Tbl butter	-taste)

Place a tablespoon of butter in a saut pan. Lay a tortilla in the butter; pick it up and do same for other tortillas.
Lay them side by side in pan and place about a quarter cup of cheese per tortilla.
Next, add a couple tablespoons of chicken and fold it in half. Do the same for the second tortilla.
When they have slightly browned (takes about 30-40 seconds) turn tortilla to the other side for another 30-40 seconds.
Next, place a bed of lettuce on a plate and place the two tortillas on the bed.
Pour a quarter cup of salsa over the tortillas and add a spoonful of sour cream on top, if desired. ENJOY!

Shared by Sharon May 2010

2 Cup all-purpose flour	2 Tsp vanilla
2 Tsp baking powder	1/4 Cup butter, melted
1 1/2 Cup sugar	1 1/2 Cup walnuts, chopped
1/4 Cup cocoa	1 1/2 Cup brown sugar
1 Tsp salt	1/2 Cup cocoa
1 Cup milk	3 1/2 Cup hot water

Preheat oven to 350 F. Grease a 9132-inch pan and set aside. Measure flour, baking powder, sugar, 1/4 cup cocoa, and salt into a bowl and mix together.
Add milk, vanilla, and melted butter and mix until incorporated. (This can be mixed by hand or with the mixer.)
Stir in the walnuts. Pour into prepared pan and set aside.

In a large bowl mix together brown sugar and 1/2 cup cocoa. Pour hot water over sugar and cocoa mixture and mix together. When well blended, slowly pour over the flour mixture in baking pan. (The baking pan will be very full, so handle carefully when putting it in the oven.) Bake for 35 to 40 minutes. Cut into 15 squares.

Posted by Sharon July 2010

1 Cup all-purpose flour	-and divided
1 Cup finely chopped pecans	1 6-ounce package instant chocolate
1/2 Cup margarine, softened	-pudding
1 8-ounce package cream cheese,	1 6-ounce package instant vanilla
-softened	-pudding
1 Cup powdered sugar	3 Cup milk, divided
1 8-ounce tub Cool Whip®, thawed

Preheat oven to 350 degrees. Make crust by combining flour, pecans, and margarine in a small bowl. Press into bottom of 913-inch pan. Bake 20 minutes. Cool completely on wire rack. Blend cream cheese and powdered sugar with an electric mixer until fluffy. Fold in 1 cup of the Cool Whip.

Sent in by Lena, from AllRecipes, April 2010

3 Cup all-purpose flour	2 Tsp vanilla extract
2 Cup white sugar	1 (8 ounce) package cream cheese,
1/2 Cup unsweetened cocoa powder	-softened
1 Tsp salt	1 egg
2 Tsp baking soda	1/2 Cup white sugar
2/3 Cup vegetable oil	1/4 Tsp salt
2 Cup water	1 Cup semisweet chocolate chips
2 Tbl vinegar

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Makes its own crust, Sent in by Lena, Ca, Aug 2010

4 eggs	1/4 Cup butter
2 Cup milk	1 Tsp vanilla extract
3/4 Cup sugar	1 Cup sweetened coconut flakes
1/2 Cup flour

Put all ingredients in a large mixing bowl. Beat well with a mixer on high speed. Pour into a greased 10" pie plate. Bake at 350 oven for 40 minutes

Sent in by LindaLou USA Aug 2010 who says she doubles this recipe when she has guests, as her pot holds 12 chops

6 pork chops	-chicken soup
1 - 10 3/4 oz can cream of	salt & pepper to taste
-mushroom or

Brown pork chops in skillet and layer in crock pot. Cover each one
with cream of mushroom or chicken soup. Salt & pepper to taste. Cook on low 6 to 7 hrs or until tender depends on how thick your chops are.
Serve with rice and the gravy from the pork chops, english peas and pear salad.

posted by Sharon Sept 09

1 Cup (250 mL) butter, softened	* . 1/3 cup (75 mL) cocoa
* . 3/4 cup (175 mL) packed brown	* . 1 teaspoon (5 mL) baking soda
-sugar	* . 1/2 teaspoon (2 mL) salt
* . 1/2 cup (125 mL) granulated	* . 1 package (250 g) Dark
-sugar	-Chocolate
* . 1 egg	-Chips
* . 1 teaspoon (5 mL) vanilla	* . 1 1/4 cups (300 mL) coarsely
* . 1 2/3 cups (400 mL) all-purpose	-chopped pecans
-flour

1. Heat oven to 375F (190C).

2. In large bowl, beat butter, brown sugar and granulated sugar until fluffy. Beat in egg and vanilla until creamy.

3. In medium bowl, mix together flour, cocoa, baking soda and salt. Add to butter mixture, beating until blended. Stir in premium dark chocolate chips and pecans.

4. Drop dough by tablespoonfuls (15 mL) onto greased cookie sheets. Bake 8 to 10 minutes or until set. Let cool for 5 minutes on sheets, then transfer to rack and cool completely.

Makes about 4 dozen cookies.

TIP: Use your favourite nut -- walnuts, almonds and hazelnuts all taste great.

Sent in by Sharon, July 2010

1 (12-ounce) bag butterscotch	1 (12-ounce) can Chinese noodles
-chips or	1 Cup miniature marshmallows
-chocolate chips

Melt the butterscotch or chocolate chips in the microwave in a medium bowl. To do so, microwave on high power for 1 minute and stir. Return to microwave in 30-second increments, stirring each time, until melted and smooth.


When all the chips are melted and the mixture is smooth, add the remaining ingredients and stir well. Use a tablespoon to drop the batter onto a cookie sheet that has been lined with waxed paper. Refrigerate until the cookies are firm.

Sent in by Sharon, sept 09

1 1/2 Lb beef stew meat, cut into	1 Tsp oregano
-small pieces	1 Can of green beans, drained
flour	1 Can of corn, drained
oil	1 - 12 oz. bag of frozen
2 Tsp minced garlic	-vegetables that
4 Cup beef broth	-contains carrots, broccoli and
1 lg. can of V-8 juice	-cauliflower
1 Tsp basil	1 Lb of frozen cheese tortellini

Place a large pot on the stove over medium heat. Add 3 TBSP. oil to the pot. Dredge stew meat in the flour; add to the pot along with the minced garlic. Brown meat all over.

Add in beef broth, V-8 juice, seasonings and vegetables to the soup. Bring soup to a boil, and then reduce to a simmer for 45 minutes to 1 hour.

Add frozen tortellini to the soup and continue to cook until the tortellini are tender and float to the top of the soup.

Serve with a side of warm crusty bread to round out the meal.

Posted by Sharon Aug 09

* 1 cup all-purpose flour	* 1 teaspoon vanilla
* 1/4 cup granulated sugar	* 1 cup chopped nuts
* 2 tablespoons baking powder	* 1 cup packed brown sugar
* 1/4 teaspoon salt	* 1/4 cup baking cocoa
* 1/2 cup milk	* 1 3/4 cups boiling water
* 2 tablespoons vegetable oil

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt in 2-quart microwaveable casserole.


Stir in milk, oil, and vanilla. Stir in nuts. Spread evenly in casserole. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter.


Microwave uncovered on medium (50%) 9 minutes; rotate casserole 1/2 turn. Microwave on high 5 to 6 minutes or until top is almost dry.
Serve warm with ice cream or whipped cream. Serves 9.

Posted by Sharon, Sept 09

2/3 Cup milk	2 Tsp dried savory leaves, crushed
1/2 Cup (1 stick) butter or	1 Tsp salt
-margarine	3/4 Tsp dried thyme leaves, crushed
1/4 Cup water	1/2 Tsp dried dill weed, crushed
4 Cup all-purpose flour, divided	1 Cup canned pumpkin
1/3 Cup granulated sugar	4 eggs, divided
1 Pkg quick-rising yeast	2 Tbl sesame seeds

Preheat oven to 350 degrees F. Grease 20 to 24 muffin cups.
Combine milk, butter and water in small saucepan; heat until butter is melted.
If necessary, cool to 120? F. to 130? F. Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl.
Add milk mixture and pumpkin; beat for 2 minutes.
Stir in 3 eggs and remaining flour. Cover; let rise in warm, draft-free place for 10 minutes or until doubled.
Spoon into prepared muffin cups, filling 1/2 to 3/4 full. Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled.
Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds.
Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped.
Remove from pans; serve warm or cool on wire rack.

Posted by Sharon, Sept 09

2 1/4 Cup flour	1 large egg
1/3 Cup sugar	3/4 Cup cooked, mashed butternut
2 1/2 Tsp baking powder	-or buttercup squash
1/4 Tsp salt	1 Tsp grated orange peel
1/3 Cup butter or margarine,	1 Cup milk
-softened

Heat oven to 400 degrees. Grease muffin tin (regular size dozen) with butter. Mix flour, sugar, baking powder and salt in large bowl.
Cut in butter with pastry blender (I use clean hands) or knives until mixture is like fine crumbs.
Beat egg in a medium bowl; stir in squash, peel and milk. Add to flour mixture until just blended.
Fill muffin cups 3/4 cups full. Bake 20-25 minutes until lightly browned and center is done when tested with a toothpicks.
Makes 12 muffins. Serve with butter and honey.

Posted by Sharon, Sept 09

1/2 Cup vanilla yogurt	1 Red Delicious apple, cored and
2 -3 tablespoons orange juice	-sliced
dash nutmeg	1 banana, sliced
1 Golden Delicious apple, cored	1/2 Cup red grapes, seeded and
-and sliced	-halved

Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.

Sent in By Ginnie , UK. Aug.2010

3 eggs	In another bowl mix together:
200 ml vegetable oil (I used	600 g plain flour
-sunflower oil)	1/4 Tsp baking powder
400 g sugar	1 Tsp bicarb
400 g Courgettes, grated or give a	1/2 Tsp salt
-quick whizz in a machin	3/4 Tsp nutmeg
1 Tsp vanilla.	1 Tbl cinnamon
Mix all these ingredients together	100 g raisins or sultanas
-and	-(optional)
-put on one side.

Then add all these dry ingredients to the other mixture and stir well.

Pour the mixture into two greased and floured loaf tins.
Bake in centre of oven 175c/155fan/gas4 for approximately 45-50 minutes or until the centre springs back when touched.

Eat plain or with a bit of butter on slices!! Enjoy.

The instructions call for cutting 2-inch squares, but you can use cookie cutters to make any shape you wish, just as with any other rolled cookie.

•1/2 cup all-purpose flour	•1/2 teaspoon salt
•1-1/4 cups whole-wheat flour	•1/4 teaspoon ground cinnamon
•1/2 cup light rye flour (rye flour	•1/2 cup (1 stick) cold butter,
-can be found in health food	-cut into pea-size bits
-stores)	•2 Tablespoons honey
•1/2 cup sugar	•2 Tablespoon molasses
•1 teaspoon baking powder	•1/4 cup cold water
•1/2 teaspoon baking soda	•1 teaspoon vanilla extract

In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm.

Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment-lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Yield: 48 crackers

Posted by Sharon, Sept 09

1 Cup sugar	-frozen)
1 Cup water	1 Qt cranberry cocktail
12 whole cloves	3 oranges
2 Stick of cinnamon (2 inches long)	extra cloves
3 Qt orange juice (can use 2 cans

Stud the oranges with several cloves and place in a baking dish. Bake at 325 degrees for 3 hours.
Meanwhile, mix the sugar, water, 12 cloves and cinnamon in a pan and heat. Remove the spices.
When the oranges are almost done, add the juices and heat through.
Pour into a punch bowl and add the oranges with any juices from the pan. You can heat in a crockpot as well.

Sent in by Sharon, Sept 09

8 Cup fresh apple cider	1/4 Cup sugar
1 Cup frozen raspberry juice	1 cinnamon stick
-concentrate, thawed

Combine cider, juice, sugar and cinnamon stick in a 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture simmers.
Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and serve hot.
Transfer to a crockpot and keep setting on low to serve throughout your brunch. Makes 8 cups.

Posted by Sharon, Sept 09

2 Cup shredded cheddar cheese	1/4 Tsp ground allspice
4 Oz package cream cheese, softened	1/4 Tsp ground nutmeg
1/4 Cup solid pack pumpkin	1 pretzel rod, broken in half
1/2 Cup pineapple preserves

Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs

Assorted crackers

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth.
Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin.
Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose.
Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.

"These simple, great tasting cupcakes were the best Grandma and I ever made! says Kadynce. Sent in by Sharon ( the gran) May 2010

1 Cup white sugar	1 1/2 Cup all-purpose flour
1/2 Cup butter	1 3/4 Tsp baking powder
2 eggs	1/2 Cup milk
2 Tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake 20 to 25 minutes. Cupcakes are done when it springs back to the touch

Sent in by Lena, Feb 2010

2/3 Cup flour	1/4 Tsp nutmeg
1/2 Cup rolled oats	1/4 Cup butter
1/4 Cup chopped nuts	1 Can cherry pie filling
3 Tbl brown sugar	1/2 Tsp almond extract
1/2 Tsp cinnamon

Combine flour, oats, nuts, brown sugar, and spices.
Cut in butter with pastry blender. Put half of topping mixture into 8 x 8 x 2 inch dish.
Combine pie filling and almond extract. Spread evenly over crumb layer.
Sprinkle remaining topping mix over filling. Bake 9 to 11 minutes or until bubbling. Turn dish 1/2 turn after 5 minutes.

Sent in by Sharon June 2010

1 Cup margarine	1 Can (14 ounces) sweetened
2 Cup brown sugar	-condensed milk
2 eggs	1 Pkg (12 ounces) semisweet
2 Tsp vanilla	-chocolate chips
2 1/2 Cup flour	1/4 Cup margarine
1 Tsp baking soda	2 Tsp vanilla
1/2 Tsp salt	1 Cup chopped walnuts (optional)
1 1/2 Cup quick-cooking oats

Grease a 913-inch baking pan; set aside. In large mixer bowl, cream margarine and brown sugar; add eggs and vanilla.
In small bowl, sift flour, baking soda, and salt; add to creamed mixture.
Mix in oats. In heavy saucepan, mix sweetened condensed milk, chocolate chips, and margarine; heat just till melted.
Stir in vanilla and nuts. Spread two-thirds of dough into prepared baking pan.
Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls.
Bake at 350 degrees for 25 minutes.
Cool, then cut into bars. Makes 36.

Posted by Sharon, Sept 09

3/4 Cup natural bran	1 Cup raisins
3/4 Cup whole wheat flour	1 Cup mashed or canned cooked
3/4 Cup granulated sugar	-pumpkin
1 1/2 Tsp cinnamon	2 eggs (unbeaten)
1 Tsp baking powder	1/2 Cup vegetable oil
1 Tsp baking soda	1/2 Cup plain yogurt or buttermilk
1/2 Tsp salt

In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and raisins; toss to mix.
Add pumpkin, eggs, oil and yogurt; stir just combined.

Spoon batter into paper-lined or nonstick muffin tins.
Bake in 400 degree F oven for 25 minutes or until firm to the touch. Makes 12 muffins.

Posted by Sharon, Sept, 09

2 Cup flour	3/4 Cup canned pumpkin
3/4 Cup packed brown sugar	1/2 Cup butter, melted and cooled
1 1/2 Tsp baking powder	1/4 Cup buttermilk
1/4 Tsp baking soda	2 eggs, lightly beaten
1/2 Tsp salt	3 Tbl molasses
1 Tsp cinnamon	1 Tsp vanilla
1/2 Tsp ginger	3/4 Cup coarsely chopped pecans or
1/4 Tsp cloves	-walnuts
1/8 Tsp nutmeg	3/4 Cup chopped dates (optional)

Preheat oven to 400 degrees. Grease twelve muffin cups. In a large bowl, stir together 9 ingredients.
In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended.
Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine. Stir in pecans and dates.

Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean.
Remove to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Sent in by Sharon July 2010

1/2 Gal pineapple sherbet	4 bananas, sliced
2 (10-ounce) packages frozen	Ginger ale or lemon-lime soda
-raspberries, undrained	-(optional)

Let sherbet and raspberries soften slightly. Place sherbet in a plastic container and stir well. Stir in bananas. Gently add raspberries. Cover and freeze. Serve as a sherbet or as a slush by adding ginger ale or soda to desired consistency. Makes about 12 servings.

Posted by Sharon, Sept 09

2 Cup honey graham cereal	1/2 Cup mini or regular chocolate
1 Cup tiny marshmallows	-chips
1 Cup peanuts	1/2 Cup raisins

Mix together in a resealable large plastic bag. Shake well. This is a good snack is also great to take on hikes, nature trails or to the park. Each child can have their own small bag to carry with them. Makes 5 one cup servings.

Possible date 1930s. This receipt was found in an old Book prepared by the Mothers Union of Thurgoland in Yorkshire England I would suggest King James? All ingredients take from the Bible 1907

41/2 Cup I Kings iv, 22:	2 Tsp I Samuel xiv, 25,
1 /2lb Judges v, 25,	to taste II Chronicles ix, 9,
2 Cup Jeremiah vi, 20,	VI Jeremiah xvii, 11,
2 Cup Nahum iii 12	11/2 Cup Judges iv, 19,
2 Cup I Samuel xxx, 12,	2 Tsp Amos iv, 5,
2 Cup Numbers xvii, 8,	1 Pinch Leviticus ii, 13,

Directions:

Proverbs xxiii, 14.

Bake 11/2hour to 2 hours , Baking powder can be used instead of Yeast

Donated to the book by Mrs. Burkinshaw of Hood Green

posted by Sharon CA Aug 2010

8 medium kiwi fruit, peeled,	3/4 Cup lemon juice
-divided	1 liter carbonated water
3/4 Cup sugar

Slice two kiwi into small pieces. Place in ice cube trays and fill
with water. Freeze.

Cut remaining kiwi into fourths; place in a food processor. Cover and process until smooth.

Strain; discard pulp. In a 2-qt. pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree.

Refrigerate until chilled. Just before serving, stir in carbonated water. Serve over kiwi ice cubes.

Yield: 6 servings.

Shared by Sharon, Sept 09

10 Cup unsalted hot air-popped	1 Tsp ground turmeric
-popcorn	1/2 Tsp salt
1 Tbl water	1/4 Tsp white pepper
4 Tsp margarine	1/8 Tsp ground red pepper (cayenne)
1 Tsp ground cinnamon

Cook all ingredients except popcorn in 6-inch nonstick skillet for 3 minutes or until margarine is melted and mixture is bubbly. Pour over popcorn; toss.

Serve immediately. Yields 10 cups.

12" shallow Dutch oven 350ºF Sent in by Sharon, April 09

2 Lb ground beef	*
*	1 small head of cabbage, diced
2 large onions, diced and divided	Sauce:
*	*
1/3 Cup water	½ Cup ketchup
*	*
½ Cup bread crumbs and crushed	Juice of 4 lemons
-corn flakes, mixed	*
*	2 (8 oz.) cans tomato sauce
½ Cup ketchup	*
*	1 Cup brown sugar
1 Clove garlic, minced

In a large bowl mix meat, 1 onion, water, crumbs, ½ cup ketchup and garlic. Form into 2 inch balls and fry in Dutch oven until brown, set aside.Saut remaining onion until golden brown. Add cabbage and saut lightly.Place onion and cabbage mixture in bottom of Dutch oven. Place meat balls on top.

In a medium bowl, mix sauce ingredients together and pour over meat balls. Cover and simmer for 1 hour.

Sent in by Sharon, who says it is a great success every time she makes it. Sept 06

1/2 Cup sugar	5 Tsp tapioca flour or corn starch
1/2 Cup vinegar	Batter for Spareribs
1 1/2 Cup water	2 eggs
1 Pinch of ketchup (optional) for	1/3 Cup water
-colour	3 Lb spareribs
Soy Sauce & Salt	1/2 Cup flour or corn starch

Step 1

Cut spareribs cross-wise (1 1/2" pieces)
Cut into single ribs (pour soy sauce over them)
Combine egg, water or milk to flour
Beat with egg beater until smooth
Dip spareribs into batter
Dip into deep fat (approximately 375 F)
Fry a few pieces at a time until golden brown
Do not brown too much as meat will brown when cooked with other ingredients (7 - 8 mins.) approx.

Step 2

Combine vinegar, sugar, water in small sauce pan
Cook until mixture comes to a boil
Add cornstarch with water and salt
Cook and stir until blended thoroughly.
Cook until sauce is transparent

Step 3

Add spareribs into sauce and stir, then serve.

Posted by Sharon, Sept 09

1 Lb (3 medium) potatoes, scrubbed	1 large zucchini, grated
boiling salted water	1 Tsp fresh oregano, or 1/2 tsp.
2 Tbl butter	-dried, crushed
2 eggs	1/4 Cup minced onion
8 ounces mozzarella or provolone	1/4 Tsp salt
-cheese, diced fine	1/4 Tsp black pepper
1/2 Cup grated Parmesan cheese	2 Tbl fine dry bread crumbs

Cook potatoes in boiling salted water for 25-30 minutes, until tender.
Drain, peel and mash, using a potato masher, ricer or food mill.
Stir in remaining ingredients except bread crumbs and 1 tablespoon butter. Heat oven to 400 degrees.
Butter a 9 inch pie plate and sprinkle with half the crumbs. Fill plate with the potato mixture, smoothing top.
Sprinkle with remaining crumbs and dot with the remaining butter. Bake 30 minutes
until pie is puffed and golden. Makes 4 servings. Make two to three pies depending on how many guests are invited.