HomeMy WebLinkAboutagape cb sec 2.pdf SPANISH RICE
1 c.uncooked rice 2 chopped pimentos
2 c.water 1 Tbsp.butter
2 c.tomato juice Salt
2 medium sized onions
Mix all together and let come to boil on top of stove. Put in oven and bake 3/a
hour
Harriet W.Kiesinger
SHIPWRECK
8(medium to large)potatoes,cut 2 cans peas(may use frozen and
up add with other vegetables)
6-10(medium to large)carrots,cut 4 c.instant rice,cooked(cook rice
up in separate pan)
3 c.celery 1 Tbsp.thyme
5(medium to large)onions,cut up 2 rounded Tbsp.beef seasoning
1 c.parsley flakes 2 tsp.garlic powder
2(5 oz.)jars dried beef,slices cut in 1 1/z tsp.Lawry's seasoning salt
quarters 1/2 lb.butter or oleo
Simmer dried beef in 1'/2 quarts water for20 minutes in large kettle.Add 3 cans
of evaporated milk and butter. Using about 1'/2 cups of flour. Make thickening and
add to this.Cook all vegetables (except peas), adding thyme, garlic powder, La-
wry's salt,parsley and beef seasoning in just enough water to not quite cover vege-
tables for 20 minutes. When vegetables are done, leave liquid on. Add rice and
drained peas,then add milk and beef mixture to this.Serves 10-15.
Note:The beef and milk mixture should be quite thick,almost like pudding.
Betty Crockfords
CHICKEN BUNDLES
1 c.All-Bran cereal 1/2 tsp.lemon juice
1/4 c.chopped nuts - 2 Tbsp.chopped onion
'/a tsp.pepper 1 Tbsp.chopped pimiento
'/a tsp.ground sage 1 c.cubed chicken
1/2 tsp.ground thyme 1(8 oz.)can refrigerated crescent
5 Tbsp.oleo,melted dinner rolls
Combine '/4 cup of the cereal,2'tablespoons of the nuts and the remaining
ingredients,except rolls.Crush remaining cereal to coarse crumbs and mix with re-
maining nuts.Separate rolls into 4 squares(2 triangles each),pressing perforations.
Place'/3 cup chicken mixture in center of each.Gather corners together,pinching to
seal. Brush with remaining margarine. Roll in nut mixture. Place on baking sheet.
Bake.Serve with white sauce.Makes 4servings.
Variations: in place of All-Bran, combine 'h cup 40% Bran Flakes cereal with
chicken mixture and crush 1 cup 40%Bran flakes and use with nuts.,
Hockenberry's
797-88 33
tes
34
BREADS, ROLLS, PASTRIES
BANANA BREAD
13/4 c.flour - 2/3 c:.sugar'
21/4 tsp.baking powder 3/4 tsp.grated lemon rind
1/2 tsp.salt 1-2 beaten eggs
1/3 c.shortening 'I'/a c.ripe banana pulp
Sift flour, baking powder and salt. Blend in separate bowl the shortening,
sugar,and lemon rind.Beat into sugar mixture the eggs and banana.Add the sifted
ingredients in about 3 parts into the sugar mixture. Beat after each addition until
smooth.
Fold in:
1 c.broken nutmeats 'h c.chopped dates or apricots
Place batter in greased loaf pan.Bake in 3501 preheated oven for one hour or
until done.Cool before serving.
Laurie Hockenberry
ALMOND KRINGLE
2 env.active dry yeast 2 eggs,slightly beaten
1/2 c.sugar 4 c.all-purpose flour
1/2 c.very warm water Almond Filling(recipe follows)
1/2 c.milk 1 egg white,beaten with 1 tsp.
1 tsp.salt water
1/2 c.0 stick)butter 3 Tbsp.sliced blanched almonds
1.Sprinkle yeast and 1 teaspoon of sugar over very warm water.Stir to dissolve.
Let stand until bubbly,about 10 minutes
2.Heat milk,sugar,salt,and butter just until butter melts.Cool to lukewarm.Stir
in yeast,eggs and 2 cups of flour; beat until smooth.Stir in enough flour to make a
soft dough.Knead until elastic.
3. Press into greased large bowl;turn dough over.Cover with towel, let rise in
warm place until double in volume.
4. Punch dough down;divide in thirds.Roll each to 30x4 inches.Spread each
with'/3 of the filling;roll up.Pinch edges and twist each into pretzel shape. Place on
cookie sheets;brush with egg white mixture;sprinkle with nuts.Let rise until double in
volume.
5.Bake in preheated moderate oven(3500)for 30 minutes;cool.
Almond Filling:Blend 1 cup almond paste, 1 stick softened butter,'/2 cup sugar
and'/z cup chopped glazed citrus.
Rosie Houghtaling
WAFFLES
2 c.flour 2 eggs,separate whites`
3 tsp.baking powder 13/4 c.milk
'hasp.salt 4 Tbsp.melted shortening
7s7-86 35
Beat egg whites until stiff;set aside.Siff together dry ingredients; add slightly
beaten egg yolks and milk. Beat thoroughly; add shortening. Fold in egg whites.
Bake on hot waffle iron until brown. Serve hot with butter and syrup. Makes 4 large
waffles.
Trudy Theetge
_ APRICOT NUT BREAD
Siff together.
2 c.flour,sifted 3/4 tsp.salt
2 tsp.baking powder 1/2 c.sugar
1/2 tsp.baking soda
Add:
1/4 c.chopped nuts '/z c.chopped apricots
Combine and add to the preceding:
1 egg,beaten 1 c.mashed'bananas
114 c.plus 2 tsp.salad oil 1 Tbsp.lemon juice
Stir only until moistened.Pour into greased,floured loaf pan.Bake at 3501 for 1
hour.
Susan Johnston,California
BOSTON BROWN BREAD
1 lb.raisins 2 eggs
3 c.boiling water 4 tsp.soda
2 c.sugar 1 tsp.salt
2 Tbsp.shortening 5 c.flour
Boil together raisins and water and cool Mix sugar,,shortening and eggs,then
add to the cooled raisins.Add remaining ingredients and mix all together Pour into
5 or 6(Number 2)tin cans that have been lined in the bottom with wax paper and the
sides greased.Fill each can about half full.Bake at 3500 for 1 hour.Cool on rack with
towel covering for 10 minutes,then remove from cans.
Dorothy Riihinen
ZUCCHINI BREAD
3 eggs 3 c.flour
1 c.oil 1 tsp.salt
2 c.sugar 1 tsp.soda
2 c.grated peeled zucchini squash 114 tsp.cinnamon
3 tsp.vanilla 1/2 c.chopped nuts
Beat eggs until light and fluffy. Add`oil,sugar, squash and vanilla and mix
lightly.Beat until just well blended.Siff dry ingredients together and stir into preced-
ing mixture.Add nuts Put into loaf pans and bake 1 hour at 3251.
HarrietW.Kiesinger
36
MADELINE ARNOLD'S PUMPKIN BREAD
31/2 c.flour(unsifted) 2 c.canned pumpkin or squash
2 tsp.baking soda 2/3 c.water
1/4 tsp.salt 4 eggs
1 tsp.cinnamon 1 c.oil
1 tsp.nutmeg Raisins(optional)
3 c.sugar Nuts(optional)
Before starting, grease and flour 3 (1 pound)coffee cans. Sift together flour,-
baking soda, salt, cinnamon and nutmeg in a large bowl. Mix together sugar,
pumpkin, water, eggs and oil until well blended in a medium bowl.Add pumpkin
mixture to the flour mixture.Mix until well blended.Add raisins if you like,or nuts.Fill 9
pound cans half full.Bake at 3500 for 1 hour and 10 minutes.
A Christmas tip:This bread makes a good gift if made with your choice of sea-
sonal candied fruits.(Candied lemon peel or orange peel add zest to the pumpkin
flavor.)Currants and walnuts are another good addiion.
Deena Wickstrom
OLD FASHIONED GINGERBREAD
1/4 c.shortening 1/2 tsp.ground cloves
1/4 c..firmly packed brown sugar 1/2 tsp.nutmeg
2 eggs 1/2 tsp.baking soda
3/4 c.Brer Rabbit dark molasses 1/2 tsp.salt
21/2 c.sifted all-purpose flour 1 c.boiling water'`
2 tsp.baking powder Whipped cream or lemon sauce
2 tsp.ground ginger (optional)
11/2 tsp.cinnamon
Cream shortening and sugar until light and fluffy. Add eggs, one at'a time
beating after each. Add molasses and mix well. Sift together the dry ingredients
add alternately with water. Pour into a well greased and floured 9x9x2 inch baking'
pan.Bake in a preheated moderate oven(350°F)for40to 45 minutes,or until center
springs back when touched with fingertip.Cool in pan 10 minutes.Remove from pan
to rack.Serve warm with whipped cream or lemon sauce,if desired:
Rosella A.Houghtaling
BROWN BREAD
1/2 c.sugar' 2 Tbsp.shortening
1 egg
Cream together.
Add:
1/2 c.molasses 1 tsp.salt
2 c.buttermilk 2 c.graham flour
2 tsp.soda` 2 c.white flour
a Mix and bake as for loaf cake at 3500 for`1 hour,or until done.
797-ss 37
BROWN "BREAD
1 c.sugar 1 tsp.salt
1 c.molasses 2 c.graham flour
3 c.buttermilk 2 c.white flour
2 tsp.soda Raisins and nuts
2 tsp.baking powder
To double the amount:
2 c.sugar 2 tsp.salt
2 c.molasses 4 c.graham flour
6 c.buttermilk 4 c.white flour
4 tsp.soda Raisins and nuts
4 tsp.baking powder
Bake at 3700 for 30 minutes or until done in center,-
BLUEBERRY HONEY-NUT BREAD
3 c.sifted all-purpose flour 1/3 c.honey
1 tsp.baking powder 1/2 c.water
1/2 tsp.baking soda 1 Tbsp.instant coffee
1 tsp.salt Grated rind of 1 lemon
1 c.sugar 1/2 c.chopped nuts
1/3 c.vegetable shortening 2 c.fresh or dry-pack frozen
2 eggs blueberries,rinsed and drained
Combine first 5 ingredients.Cut in shortening until like coarse corn meal. Mix -
eggs, honey, water, coffee and lemon rind. Add mixture to dry ingredients all at
once.Stir until just blended. Fold in nuts and blueberries. Pour into a well greased
9x5x3 inch loaf pan.Bake in a preheated moderateoven (350°F.)for55 to 60 min-
utes or until well browned and firm tothe touch.Cool thoroughly before cutting into
thin slices with a sawing motion of aserrated edge knife.Can be spread with butter
or cream cheese,Yields 1 (9x5x3)inch loaf.
BLUEBERRY APPLESAUCE BREAD
3 c.sifted all-purpose flour 2 eggs,well beaten
1 c.granulated sugar 1 c.applesauce
1 Tbsp.baking powder 1/4 c.melted butter or margarine
1 tsp.salt 2 c.fresh or dry-pack frozen
1/2 tsp.baking soda blueberries,rinsed and drained
1/2 tsp.ground mace- 1/2 c-.-chopped dried apricots
Mix flour,sugar, baking powder,salt,soda and mace.Mix eggs,applesauce
and butter.Add to dry ingredients and stir until well blended.Ford in blueberries and
apricots.Pour into greased 13x4x3 inch loaf pan. Bake in a preheated moderate
oven (3500F.)for 50 to 60 minutes.Cool in pan for 5 minutes. Loosen and unmoid.
Cool thoroughly before cuffing into thin slices using asawing motion with a serrated
knife.Yields 1 (13x4x3 inch)loaf pan.
38 —
DATES AND NUTS BREAD
1 c.dates,cut fine 1 egg
1 c.boiling water 2 c,flour
4 tsp.soda 1 tsp.vanilla
1 c.brown sugar 1 c.nuts
1 Tbsp.shortening 1 tsp.salt
Mix soda with dates.Pour water over this and let cool.Cream sugar and short-
ening.Add beaten egg;vanilla and salt. Combine with dates.Add flour and nuts.
Makes one loaf:Bake at 3500 for 1 hour.
APPLESAUCE MUFFINS
1 c.applesauce '/z tsp.baking powder
1 c.sugar '/z tsp.salt
'/z C.oil '/z tsp.cinnamon
2 eggs '/a tsp.allspice
ffi 3 Tbsp.milk '/a tsp.nutmeg
2 c.sifted flour '/h c.chopped pecans
1 tsp.soda
Combine the preceding and fill muffin tins'/z full.
Topping:
'/a c.chopped pecans '/z tsp.cinnamon
'/a c.brown sugar
Crumbletogether and sprinkle on top of muffins.Bake muffins at 3500 for 20-25
minutes.if prefer to make applesauce bread,put in loaf pan.Bake 55-60 minutes at
350 0.These freeze well.`
Susan Johnston,California
BLUEBERRY COFFEECAKE
'h c.buffer 1 tsp.soda
1 c.sugar 2 c.unbleached white flour
3 eggs,lightly beaten (unsifted)
1 tsp.baking powder 1 c.sour cream
'/a tsp.salt 2 c.fresh or frozen blueberries
Preheat oven to 3500.Cream butter and sugar.Add eggs,baking powder,salt
and soda.Alternating,add flourand sour cream.Fold in blueberries.Pour into a well
buttered 9x13x2 inch pan.
Topping:
1 c.brown sugar '/a c.flour
'/a c.buffer
Cream brown sugar and butter.Add flour to get a semi-dry lumpy mixture.
Spread on top of the batter.Bake 30 minutes or until a toothpick inserted in the center
comes out clean.The topping should melt and partially sink into batter.Serves 42.
Susan Johnston,California
797-66 39
HERB BREAD
1 loaf unsliced bakery bread(day Dash of cayenne
old) Paprika
1 cube soft butter 1/4 tsp.savory
1/4 tsp.salt 1/2 tsp.thyme -
Soften butter and add herbs.Remove crusts from bread,except bottom.Slice
in thick slices (3/a - 1 inch) and one slice down the length of the loaf. (Do not cut
through bottom crusf.)Spread butter inside and outside(like frosting a cake).Wrap
in foil.Bake at 3750 for 20-25 minutes.
Susan Johnston,California
BLUEBERRY CORN STICKS
1 c.yellow corn meal i egg
1 c.sifted all-purpose flour 1 c.milk
1/4 c.sugar 1/4 c.shortening
4 tsp.baking powder 1/2 to 1 c.fresh or dry-pack frozen
1/2 tsp.salt blueberries,rinsed and drained - —.
Sift together corn mead,flour,sugar,baking powder and salt into mixing bowl.
Add egg,milk and shortening.Beat with rotary beater until smooth,about 1 minute.
Mix 1 tablespoon flour and 1 tablespoon sugar.Place blueberries in bowl and sprin-
kle with flour/sugar mixture.Shake bowl until berries are evenly coated.Gently fold
coated blueberries into batter:Pour batter into well greased,preheated corn stick
pans. Bake in hot oven(4250F.)for 1'5to 20 minutes or until golden brown.
Short method: Use prepared corn muffin mix. Follow directions on package,
adding flour--and-sugar-coated blueberries to batter before baking.
Note: If corn stick pans are not available, pour batter into well greased 8x8
inch baking pan and bake in hot oven (4251F:)for 20 to 25 minutes until golden
brown.
WAFFLES
2 c.Ever Ready mix 11/4 c.milk
2 eggs,beaten
Laura Everhart
ZUCCHINI BREAD
Mix:
3 eggs 1 c.cooking oil
2 c.sugar
Add'2 c.grated zucchini.
40
�- Mix with:
2 c.flour 1 Tbsp.cinnamon
114 tsp.baking powder 1 Tbsp.vanilla
2 tsp.soda Nuts(if desired)
1 tsp.salt
Bake in 2 greased loaf pans at 3501 for 1 hour.
Susan Johnston
CRANBERRY-ORANGE BREAD
2 Tbsp.shortening 1 egg
1 c.sugar
Mix together:
Add:
11/2 tsp.baking powder 2 c.flour
1/2 tsp.salt
Add juice of one orange.Add water enough to make 3/4 cup liquid.Add 1 cup
raw cranberries,cut in halves. Mix well.Bake 1 hour at 3501 in greased loaf pan.
Lorraine Everhart
BANANA BREAD
3 Tbsp.shortening 3/4 c.chopped nuts(optional)
1 c.sugar 31/2 tsp.baking powder
1 egg 3/4 c.milk
1 tsp.salt 3 c.flour
2 or 3 mashed bananas(ripe)
Bake 60 minutes at 3500.Makes 1 loaf:
Lorraine Everhart
PANCAKE MIX
10 c.all-purpose flour 114 c.baking powder
21/2 c.instant nonfat dry milk 2 Tbsp.salt
1/2 c.sugar
Combine.Stir and blend well.Store in cool,dry place. Makes 13 cups of mix.
Use in 6-8 months.
Perfect Pancakes:
1 1/z C.mix 3 Tbsp.cooking oil
1 c.water 1 egg,beaten
Mix and bake on hot griddle.
Lorraine Everhart
797-8s 41
QUICK MIX
81/2 c.flour 1 tsp.baking soda
1 Tbsp.salt 1'1/2 c.dry milk
1 Tbsp.baking powder 21/4 c.shortening
2 tsp.cream of tartar
Mix well with pastry blender until crumbly.Store in cool dry place.Use within 6-8
months(can be used like Bisquick).
Lorraine Everhart -
MUFFINS
21/2 c.Quick Mix 1 c.milk „_..
1 egg 4 Tbsp.sugar
Mix until moistened. Bake in greased muffin pans 15-20 minutes at 4000.
Makes 12.
Lorraine Everhart
ROLLED BISCUITS
3 c.Quick Mix 2/3 c.milk
Mix and roll '/z inch thick. Add flour if sticky. Cut. Bake 12 minutes at 4250. µ
Makes 12
BROWN BREAD
Shortening the size of a walnut 1/2 c.white flour
1/2 c.sugar 2 tsp.soda.
1/2 c.molasses 1 tsp.salt
2 eggs 2c.sour milk
3 c.whole wheat flour
Mix and bake 1 hour at 3500 in loaf pan.
Lorraine Everhart
ZUCCHINI BREAD
Cream:
1 c.oil 3 eggs
2 c.sugar 2 tsp.vanilla
Siff together and add:
3 c.flour 1 tsp.soda
1 tsp.salt 1 tsp.cinnamon
1 tsp.baking powder
Then stir in 2 cups grated zucchini. Bake at 3500 for 45 minutes. Makes 2
loaves.
Debbie Carpenter
42
DOUGHNUTS
1 c.mashed potatoes Butter the size of an egg
Stir butter into potatoes while hot.
Add:
2 eggs 1/2 c.milk
1 c.sugar 3 tsp.baking powder
Pinch of salt 3 c.flour
1/2 tsp.nutmeg or vanilla
Fry in deep fat.
KOLISKIS
Mix 4 cups flour, 1 cup oleo and'/a cup cold water.Divide in 4,parts and put in
refrigerator overnight.Roil'/a inch thick and cut in squares.Add a teaspoon ofjelly to
center and fold in corners. Bake in 3500 oven for 10.minutes. Sprinkle with confec-
tioners sugar.
BLUEBERRY MUFFINS
11/2 c.flour 21/2 tsp.baking powder
1/2 c.sugar '/z tsp.salt
1/4 c.milk 1 egg,well beaten
114 c.melted butter 1 c.blueberries
Combine dry ingredients.Combine liquid ingredients and add to dry mixture
as quickly as possible,mixing only enough to dampen flour.Add berries and drop
by spoonful in buttered muffin pans and bake 25 minutes in hot oven(400°). Makes
12 muffins.
PUMPKIN NUT BREAD
2 c.sifted flour 1 c.solid pack pumpkin
2 tsp.baking powder 1 c sugar
'/z tsp.baking soda 1/2 c.milk
1 tsp.salt 2 eggs
1 tsp.cinnamon 1/4 c.softened butter
1/2 tsp.nutmeg 1 c.chopped pecans
Siff together first six ingredients.Combine pumpkin,sugar,and milk.Add eggs
in bowl.Add dry ingredients and butter;mix until well blended.Stir in nuts.Spread in
well greased 9x5x3 inch loaf pan. Bake in 3500 oven.for 45 to 55 minutes, or until
toothpick in center comes outclean.
Laurie Hockenberry
797$6 _ 43
Notes
G IT
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CALL CARPENTER
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Delivered 277=4864
Ralph Carpenter, Jr.
139 Applegate Road, Ithaca, N.Y
FREE ESTIMATES
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CAKES, COOKIES, DESSERTS
CHOCOLATE CREAM 'CAKE
3 sq.unsweetened chocolate 3 eggs
21/4 c.sifted cake flour 1112 tsp.vanilla
2fsp.baking soda 1 c.dairy sour cream
1/2 tsp.salt 1 c.boiling water
/z c.0 stick)butter or margarine, Whipped Cocoa Cream(recipe
softened follows)
21/4 c.firmly packed light brown
sugar
1.Melt chocolate in a small bowl over hot,not boiling,water;cool.
2.Grease and flour two(9 x 11/2 inch)pans;tap out excess flour
3.Siff flour,baking soda and salt onto wax paper.Preheat oven to 3501.
4. Beat buffer, sugar and eggs in a large bowl with electirc mixer on high
speed until light and fluffy.Beat in vanilla and cooled chocolate.
5.Stir in dry ingredients,alternating with sour cream,beating well with a spoon
until smooth.Stir in water(batter will be thin).Pour into pans.
b.Bake in preheated oven for 35 minutes or until center springs back when
lightly pressed with fingertip. Cool in pans 10 minutes;turn out on wire racks. Cool
completely.Split each layer in half crosswise to make 4 thin layers:
7.Fill and frost with Whipped Cocoa Cream.Refrigerate.
Whipped Cocoa Cream:
1 pt.heavy cream '/z c.unsweetennd cocoa powder
2/3 c.10X sugar 1 tsp.vanilla
Whip in amedium-size bowl until stiff.
Rosella Houghtaling
DECORATING ICING
11/2 c.shortening,whipped 1 lb.10X sugar,sifted
1 tsp.vanilla 4-2 Tbsp.milk
Beat together.Color,if desired.
Loura Everhart
BLUEBERRY UPSIDE DOWN CAKE
2 c.fresh or dry-pack frozen 2 Tbsp.flour
blueberries,rinsed and drained 2 Tbsp.lemon juice
3/4.c.sugar
Batter:
1/2 c.vegetable shortening 1 tsp.salt-
1 c.sugar 3/4,c.milk
3"eggs 11/2 c.coarsely chopped nuts
2 c.all-purpose flour Grated rind of I orange
3 tsp.baking powder
Combine blueberries,sugar,flour and lemon juice.Spread mixture on the bot-
tom of a greased 10x10x2 inch baking pan.Cream shortening and gradually beat
in sugar.Add eggs one at a time,beating after each addition.Siftflour,baking pow-
der and salt. Alternately add dry ingredients and milk, beginning and ending with
the dry ingredients. Fold in nuts and orange rind.Pour batter over blueberries.Bake
in a preheated moderate oven(3500F.)for45 minutes or until cake feels firm to the
touch. Remove from oven,loosen edges and invert on platter while still hot.Serve
warm sprinkled with confectioners sugar.Yields 1 (10x10x2 inch)cake or any flat pan
holding 2 quarts.
FARMHOUSE SLIM FLAM
1 (181/2 oz.)pkg.yellow cake mix 1/2 c.sugar
Grated rind of 1 orange '/a c.cornstarch
4 c.fresh or dry-pack frozen Juice of 1/2 lemon
blueberries,rinsed and drained 2 Tbsp.butter or margarine
1 c.water
Prepare cake mix according to package directions;adding orange rind to
batter.Pour batter into a well greased and floured 11 inch pie pan,flan pan or fluted
quiche pan, until pan is 2/3 full.The remaining batter can be baked into cupcakes.
Bake in preheated moderate oven(350°F.) for 30 to 35 minutes or until golden
brown. Unmold and place on a rack. --
In a saucepan,combine half of the blueberries,water,sugar;cornstarch and
lemon juice. Stir over low heat until sauce bubbles and thickens. Stir in butter and w_
remaining berries.Cool and then chill. Place cake layer on a platter Mound blue-
berry mixture on top of cake. Chill until ready to serve. Spoon over with whipped
cream,if desired.Yields 1 (11 inch)cake.
EASY CHEESECAKE
1 pkg.yellow cake mix '/z c.sugar
2(8 oz.)pkg.cream cheese, 11/2 c.milk
softened 3'tsp.vanilla
4 eggs 1 can pie topping(blueberry or
3 Tbsp.lemon juice cherry)
2 Tbsp.oil
Reserve 1 cup of dry cake mix in a large bowl.Mix remaining cake mix, 1 egg
and oil. Mix until crumblyy.Press into 9x13 inch pan to form crust.
Blend cream cheese(at room'temperature), sugar and 3 eggs in reserved
cake mix. Beat 1 minute at medium'speed. At low speed, then add milk, vanilla,
lemon juice.Pour into 9x13 inch pan over crust.Bake at 3000 for45-55 minutes.When
cool,add pie topping.Refrigerate.
Karen Heron
46 _..
OATMEAL CAKE
1 c.rolled oats 1 e.brown sugar
11/4 c.boiling water 1 stick oleo
1 c.white sugar 2 eggs
Soak oafs in boiling water.Beat until creamy all ingredients,except oats,then
add the oats.
Then add:
11/3 c.flour 1 tsp.vanilla
1 tsp.soda 1 tsp.cinnamon
1/2 tsp.salt
Mix well.Bake in greased 12x8x2 inch loaf pan at 350
0.
Icing:
'/z stick oleo '/z c.evaporated milk
1 c.brown sugar 1 c.cocoanut
Mix together. Spread on warm cake and place under broiler until bubbly.
Watch closely.
SPONGE CAKE FOR PASSOVER
6 eggs,separated Juice and rind of 1 lemon
1 c.sugar '/s c.potato starch,sifted twice
Beat egg whites until stiff; set aside. Beat egg yolks 6 minutes.Add gradually
the remaining ingredients. Mix until potato starch is mixed in. Fold in egg whites.
Bake at 3250 for 45 minutes to"1 hour n tube pan.Turn pan upside down to cool.
Tamara Rogachefsky
TEXAS SHEET CAKE
4 c.Brownie Mix '/a'c.sour cream
1 c.water 1 tsp.baking soda
1/2 c.buffer or margarine 2 eggs,beaten
Put Brownie Mix in large bowl.In saucepan,bring buffer and water to boil.Add
to Brownie Mix and other ingredients`and blend well. Pour in 15x10 inch greased
pan.Bake 20-25 minutes at 3750.Frost cake when cool.
CHOCOLATE RED BEET CAKE
21/2 c.granulated sugar 3 c.flour
5 eggs 3 tsp.baking soda
11/2 c,oil '/z tsp.salt
4 oz.baking chocolate 1 tsp.vanilla
3 c.pureed cooked beets
Melt chocolate in half the oil.Beat together sugar and'eggs until fluffy. Add
other half of oil and beets.Add chocolate and oil mix.and beat.Siff flour,soda and
salt, add, with vanilla,to other ingredients. Bake in a greased and floured Bundt
pan,with excess in a small loaf pan or layer pan.Bake at 3500 for 45-55 minutes.
Caution:Do not open oven doorfor the first 45 minutes.
Susan Johnston,California
CHOCOLATE DEPRESSION CAKE
3 c.flour 2 tsp.vanilla
2 c.sugar 3/4 C.oil
10 Tbsp.cocoa 2 c.cold water
Pinch of salt
Siff first 5 ingredients together:Add vanilla,oil and water.Mix. Bake in greased
cake pan 30 minutes at 3500.
Mickey Brown
BUTTERSCOTCH CAKE
1 yellow cake mix 1 egg(only)
1 small instant pudding mix Use amount of water on cake mix
(butterscotch) box
Mix thoroughly as directed on cake box. Place in 9x13 inch pan and top with
butterscotch bits and chopped walnuts.Bake as directed on cake box.No need for
icing.Very good.
Dorothy Riihinen
SOUR CREAM COFFEE CAKE
11/2 c.sugar 3/4 tSp.salt ,
3/4 c.margarine,softened - 11/2 c.dairy sour cream
3 eggs 11/2 tsp.vanilla
11/2 tsp.baking soda 3 c.flour
11/2 tsp.baking powder
Filling:Mix
1/2 c.packed brown sugar - 11/2 tsp.ground cinnamon -
1/2 c.finely chopped nuts - -
Heat oven to 3500.Grease tube pan 10x4 inches, 12 cup Bundt cake pan or 2
loaf pans 9x5x3 inches.Beat sugar,margarine,eggs and vanilla in large mixer bowl
on medium speed',scraping bowl occasionally,2 minutes.Beat in flour,baking pow-
der,baking soda and salt alternately with sour cream on low speed.
Prepare filling.For tube or Bundt cake,spread'/s of the batter(about 2 cups)in
pan and sprinkle with 1/4 of the filling(about 5 tablespoons); repeat.
Bake until wooden pick inserted near center comes out clean. Cook about 1
hour. Cool slightly. Remove from pan(s). Cool 10 minutes; drizzle with light brown
glaze.
Carla Gray
48 _.
ZUCCHINI CAKE
4 eggs 11/2 tsp.salt
1 c.oil 11/2 tsp.baking powder
2 c.sugar 2 c.shredded squash
i tsp.vanilla 1 tsp.cinnamon
31/2 c.flour 1 tsp.nutmeg
1 tsp.soda 1 c.raisins or nuts
Cream eggs,oil,sugar and flour.Siff and add flour,soda,salt,baking powder,
shredded squash,cinnamon,and nutmeg.Then add raisins or nuts(optional).Put in
greased and floured cake pan.Cook at 350°F.for 40-50 minutes.
BANANA SPLIT CAKE
3 c.graham cracker crumbs 1 c.crushed pineapple,drained
19/2 sticks melted oleo 6-8 bananas
3 c.10X sugar 1 large pkg.,Cool Whip
1 stick softened oleo Crushed walnuts,sprinkled(if
2 eggs desired)
Mix 3 cups graham cracker crumbs and 1'/z sticks melted oleo together. Flat-
ten out in 9x13 inch pan.
Second layer: Mix well the 1OX sugar, 1 stick softened oleo and eggs.After
these are well mixed,pour in on top of cracker crumb crust.'
Third layer:Drain pineapple and spread this over mixture of powdered sugar'
Fourth layer:Spread bananas over pineapple.
Fifth layer:Spread soft and spreadable Cool Whip over the bananas.
Sixth layer: Sprinkle with crushed walnuts,then chill. It is best to chill for 2-3
hours.
Nancy Hoover
BLACK CHOCOLATE CAKE
2 c.sugar 2/3 C.cocoa
1/3 c.:shortening 2 eggs
2 c.flour 3 tsp.soda
2 c.water
Mix all ingredients together.Bake at 3500 for 30 minutes.
Sylvia Leonard
RHUBARB CAKE
2 c.flour 1 tsp.vanilla
'h c.sugar 1 tsp.soda
1/2'c.shortening 1 c.sour milk
1 egg 11/2 c.rhubarb
Cream sugar, shortening and egg. Dissolve soda in sour milk. Add milk and
flourto crearn mixture.Stir in rhubarb.Bake 45 minutes in 3500 oven.Sprinkle top with
'/2 cup sugar and I tablespoon cinnamon. - Betty Crockford
ONE LAYER CAKE
1'/2 c.Jiffy baking mix 1 egg
3/4 c.sugar 2 Tbsp.soft shortening
2/3 c.milk 1 tsp.vanilla
Mix all together into greased pan.Bake at 3750 for 25 to 30 minutes.
Wanda Nixon
FRUIT COCKTAIL CAKE
1 regular-size can fruit cocktail 1 tsp.baking soda
2 c.sugar 1 tsp.salt
2 eggs 1 tsp.vanilla
2 c.flour /z c.brown sugar
Mix all ingredients except brown sugar together. Pour in greased pan,then
sprinkle'/2 cup brown sugar on top.Bake at 3500 for 30 minutes. Wanda Nixon
BLACK CHOCOLATE CAKE
2 c.sugar 2/3 C.cocoa
2/3 c.shortening 2 eggs
2 c.flour 3 tsp.soda
2 c.hot water
Mix all ingredients together in one bowl.Bake at 350" in 12x9 inch pan.
CHOCOLATE LOAF CAKE
2/3 c.sugar Yolk of 1 egg
1 tsp.saleratus,dissolved in a Little
warm water and fill up cup with
sweet milk
Stir thoroughly and add 1 cup of flour,2'/z squares of chocolate,dissolved with
a piece of butter the size of a walnut.Stir thoroughly and bake, Gene Rozelle
50
FRUIT CAKE
2 c.sugar 2 eggs
2/3 c.shortening 2 tsp.cinnamon
2 tsp.soda,dissolved in a little warm 1 tsp.cloves
water: 1 tsp.nutmeg
2 c.sour applesauce 1 lb.raisins
4 c.flour(or more,if needed) 1 lb.currants
Wine glass of whiskey makes it very good.
PRUNE CAKE
11/2 c.sugar 3 whole eggs
1 c.salad oil
Sift together.
2 c.cake flour 1 tsp.allspice
1 heaping tsp.baking powder 1 tsp.nutmeg
1 tsp.soda 1/2 tsp.salt
1 tsp.cinnamon
Mix in 1 cup buttermilk and fold in 1 cup cooked prunes,3/4 cup chopped nuts
and 1 teaspoon vanilla.Bake in greased sheet pan in oven at 3500 for 30 minutes.
A good topping:
3/4 c.sugar or 2 c.powdered sugar 1 Tbsp.white syrup
and c.prune juice 1/2 c butter
1/4 c.buttermilk 1 tsp.vanilla
9 tsp.soda
Florence A.Hoover
CHEWY CHOCOLATE COOKIES
2 eggs,beaten 3/4 c.flour
'/a c.water 1 tsp.vanilla
1/2 tsp.soda 21/4 c.Brownie Mix
Combine eggs and water. Beat with fork until blended. Stir in Brownie Mix,
other dry ingredients and vanilla. Blend well. Drop by teaspoon 2 inches apart on
baking sheet.Bake 10-12minutes at 3750.Makes 3 dozen.
BEST BROWNIES
2 eggs,beaten 1 tsp.vanilla
1/2 c.chopped nuts 21/2 c.Brownie Mix
Mix eggs, vanilla; and Brownie Mix. Beat until smooth. Stir in nuts.'Pour in
m greased 8 inch pan for 30-35 minutes at 3500,
7s7-86 51
BROWNIE -MIX
6 c.flour 8 c.sugar
4 tsp.baking powder 1(8 oz.)can unsweetened cocoa
4 tsp.salt 2 c.vegetable shortening
In large bowl,sift dry ingredients.Cut in shortening with pastry blender.Store in
cool dry place.Use in 10-12 weeks.Makes 17 cups of mix.
Lorraine Everhart
AUNT CARRIE'S CHOCOLATE COOKIES
11/2 c.shortening 6 c.flour
3 c.brown sugar 11h c sour milk
3 eggs 3 tsp.baking powder
6 oz.cocoa mixed with hot water to 11/2 tsp.salt
make paste
Mix together shortening, brown sugar and eggs. Mix remaining ingredients,
then add lastly 3 teaspoons soda mixed with 3 teaspoons warm water Mix well.Bake
at 3501 for 12-15 minutes.Drop on baking sheet.
Lorraine Everhart
BROWN SUGAR CHEWS
1 egg,beaten 1/2 c.flour
1/2 c.brown sugar 1 c.nuts
Mix all together.Spread on greased'cookie sheet.Bake 20-25 minutes at 3500.
Slice into squares.Store in tightly;covered dish.
Trudy The2tge
CHOCOLATE COVERED CHERRIES CANDIES
1 (1 lb.)box powdered sugar 1/3 c.white Karo syrup
1 stick(1/2 c)butter 1 tsp.vanilla
Mix together and refrigerate 3 hours. Drain 1-2 jars candied cherries, Roil mix-
ture and cherries together:
Melt 1 (16 ounce)package of chocolate chips. Make sure it's real chocolate
chips.Add 1/2 cake paraffin wax together,Dip cherries inmelted mixture and dip into
cold water.Set on wax paper or cookie sheet and chill.
Bernice Theetge
CHOCOLATE TOPPED PUDDING COOKIES
1 (12 oz.) pouch Nestle's sugar 1/2 c.milk
cookie mix 2 eggs
1 (33/4 oz.)pkg.vanilla instant
pudding and pie filling
52
Chocolate Cream Frosting:
1/4 c.butter,melted 21/4 c.sifted confectioners sugar
1(1 oz.)env.Nestle's Choco-bake 21/2 Tbsp.milk
11/2 measuring tsp.vanilla extract
Cookie: Preheat oven to 375°F. In large bowl,combine Nestle's sugar cookie
mix,instantpudding powder,milk and eggs;beat until blended.Spread batter into
greased 9 inch square baking pan.Bake at 375°F.for 20 minutes.Cool completely.
Spread with Chocolate Cream Frosting.Cut into 3x1 inch bars:
Chocolate Cream frosting: In small bowl, combine butter, Nestle's Choco-
bake and vanilla extract; mix well. Alternately blend in confectioners sugar with .
milk.Beat until smooth.Makes twenty-seven 3x1 inch bars and 1 cup frosting.
CHOCOLATE CHIP COOKIES
1/2 c.granulated sugar 1/2 tsp.baking soda
1/2 c.packed brown sugar 1/2 tsp.salt
'/a c.margarine or butter,softened 1 (6 oz.)pkg.semi-sweet chocolate
'/s c.shortening chips
1 egg 1/2 c.chopped nuts(optional)
1 tsp.vanilla 1/3 c.peppermint candy(optional)
11/2 c.all-purpose or whole wheat
flour
Heat oven to 3750.Mix sugars,margarine,shortening,egg and vanilla.Stir in
remaining ingredients. Drop dough by rounded spoonfuls about 2 inches apart
onto ungreased cookie sheet.Bake until light brown, 8 to 10 minutes. Cool slightly
before removing from cookie sheet.Makes about 3'/2 dozen.'
VERSATILE COOKIE MIX
4 c.all-purpose flour 3 tsp.baking powder
11/4 c.granulated sugar 11/2 tsp.salt
11/4 c.packed brown sugar 11/2 c.shortening
Mix flour, sugars, baking powder and salt. Cut in shortening until mixture re-
sembles fine crumbs.Place desired amounts of mix in containers.Seal tightly,label
and refrigerate no longer than 10 weeks.Makes 9 to 10 cups.
BANANA COOKIES.
21/2 c.cookie mix 1/2 c.mashed banana
1 tsp.vanilla 1 egg
1/2 c.chopped nuts(optional)
Heat oven to 3750. Mix all ingredients.Drop dough by rounded teaspoonfuls
about 2 inches apart onto ungreased cookie sheet. Bake until light brown,'12 to 15
minutes.Immediately remove from cookie sheet.Makes about 3 dozen.
PEANUT BUTTER COOKIES
2 c.cookie mix '/z c.crunchy peanut butter
1 egg 1 tsp.vanilla
Heat oven to 3750, Mix all ingredients. Shape dough by teaspoonfuls into
balls.Place 2 inches apart on ungreased cookie sheet;flatten in crisscross pattern
with fork dipped in flour.Bake until light brown,10 to 12 minutes.Remove from cookie
sheets immediately;cool. Makes about 2 dozen.'
MINCEMEAT COOKIES
2 c.sugar '/a tsp.cloves
'/z c.shortening 6 c.flour
2 eggs 1 pkg.mincemeat(prepare
1 c.warm water according to directions)
1 c.molasses
Bake 10-12 minutes at4000.Sprinkle with confectioners sugar white warm.
Bridle Hockenberry
BLUEBERRY DROP COOKIES
2 c.sifted all-purpose flour 2 eggs
2 tsp.baking powder 11/2 tsp.grated lemon rind
'14 tsp.salt ^/s c.milk
3/4 c.vegetable shortening. - 1 c.fresh or-dry-pack frozen -
1 c.sugar blueberries,rinsed and drained
Sift together flour, baking powder, and salt. Cream shortening until soft and
gradually beat in sugar.Add eggs and lemon rind and beat until well mixed.Add
flour mixture alternately with milk, beating until smooth after each addition. Lightly
fold in blueberries. Drop by teaspoonfuls on greased cookie sheet and bake in
moderate oven(3750)for 10 to 12 minutes.Yields about 2'/z dozen cookies.
BLUEBERRY OATMEAL COOKIES
1/2 c.butter or margarine '/s tsp.baking soda
1 c.firmly packed dark brown 11/2 tsp.ground cinnamon
sugar 11/2 tsp.ground nutmeg
3/4 c.granulated sugar - 1 c.quick cooking oatmeal
2 eggs 1 c.chopped walnuts
21/4 c.all-purpose flour 1 c.fresh or dry-pack frozen
2 tsp.baking powder blueberries,rinsed and drained
'/z tsp.salt
Cream butter until soft and fluffy.Gradually stir in sugars. Beat in,eggs.Stir in
remaining ingredients.Fold in blueberries.Drop dough by heaping teaspoons on a
greased cookie sheet. Bake in a preheated hot oven(4000F.)for 10 to 12 minutes or
until cookies are lightly browned.Cool on racks.Store in an airtight container.Yields
36 cookies.
54
COCONUT COOKIES
1'c.shortening 2 c.sifted flour
2 c.brown sugar,packed 1/2 tsp.salt
1 tsp.vanilla 1 tsp.soda
2 eggs 2 c.coconut
Cream shortening and sugar until thoroughly blended. Mix in vanilla. Add
eggs one at a time, beating well after each addition. Sift flour, salt and soda to-
gether Add and blend thoroughly. Stir in coconut. Drop by teaspoonful onto a
cookie sheet.Bake at 3750 for 8 to 10 minutes. Yields 8 dozen 2 inch cookies. Very
good.
P.S. These cookies will brown real quick so have to be watched closely. I put
them on top grate after about minutes and leave until they are real brown.
Gladys Hayes
WALNUT HONEYDOOZERS
11/4 c.flour 1/3 c.honey
1 tsp.soda 1 egg,lightly beaten
1/2 tsp.salt 1 tsp.vanilla -
3/4 c.shortening 2 c.rolled oats
1 c.sugar 1 c.chopped nuts
Sift flour, salt,and soda. Melt shortening and mix with sugar, honey, egg and
vanilla.Stir in flour mixture,oats and 3/4 cup walnuts.Drop by tablespoon onto lightly
greased sheets. Flatten with glass bottom that has been dipped in sugar. Sprinkle
with remaining walnuts.Bake at 3750 for 8-10 minutes.Cool 3'minutes on sheets.Re-
move to racks.Makes 21/2 dozen 31/2 inch cookies.
Mickey Brown
MIS OURI COOKIES
5 c.sugar(or less,according to 6 c.quick oats
taste) 6 Tbsp.chocolate
1/2 lb.margarine or butter 2 Tbsp.vanilla - -
1 c.peanut butter 1 c.milk
Combine sugar,chocolate,milk,and butter in pan.Bring to boil Boil one more
minute. Add vanilla, peanut butter, and salt. Add oats"a cup at a time. Drop big
drops on cookie sheets or on platters.Cool overnight.
�- Florenice Hoover
CHOCOLATE NO-BAKE COOKIES
2 c.sugar 1/2 c.milk
4 Tbsp.cocoa 21/2 c oatmeal
1/2 tsp.salt " 1/2 c.peanut buffer
4 Tbsp.margarine 1 tsp.vanilla
Boil together in a large saucepan the sugar,cocoa,salt,margarine and milk.
Boil these for 1 minute.Turn burner off and add oatmeal,peanut butter and vanilla.
Mix well and drop by spoonfuls onto cookie sheet lined with wax paper.Let cool until
cookies look or feel firm.
Linda Millick
X-TRA CHEWY CHOCOLATE CHIP-COOKIES
1 c.butter 1 tsp.baking soda
1 c.sugar 1 tsp.salt
1/2 c.brown sugar 21/4 c.flour
2 eggs 6 oz.pkg.chocolate chips
1 tsp.vanilla
Add first seven ingredients together in large mixing bowl and beat at high
speed with mixer until well blended.Add chocolate chips and mix in by hand.Add
flour by hand one cup at a time,mix well. Drop by teaspoonfuls on cookie sheet.
Bake at 350°for 8-10 minutes. Enjoy.
Deborah Hoover
OATMEAL COOKIES
10 oz.(11/2 c.)shortening 1/2 tsp.nutmeg
12 oz.(2 c.)brown sugar 3/4 tsp.cloves
4 eggs 10 oz.(2 c.)raisins
9 oz.(21/4 c.)all-purpose flour 11 oz.(4 c.)oatmeal,flaked
2 tsp.baking powder 8 oz.(2 c.)nuts,chopped
1 tsp.salt 3/4 c.milk
11/2 tsp.cinnamon -
1.Cream the shortening and sugar thoroughly.
2.Add eggs and blend.
3.Siff the flour,baking powder,salt,and spices together.Add to the preceding
mixture.
4. Soak the raisins in hot water to cover or steam them for a few minutes to
soften.Drain.
5.Add the oatmeal,raisins,nuts,and milk,mixing thoroughly.Drop by the tea-
spoonful on lightly greased and floured baking sheet. Bake'at 375°F.for from 12 to
15 minutes.Loosen the cookies from pan while still warm.Yield's 100(2 inch)cookies. _
Trudy Theetge
SOFT MOLASSES COOKIES
1 c.molasses 1 tsp.salt
1 c.shortening 1 tsp.soda
1 c.sugar 1 tsp.ginger
1/3 c.coffee or water 1 tsp.cinnamon -
1 egg 41/2-5 c.flour(to roll out)
Chill overnight.Roll to inch thickness.Cut in large rounds.Bake at 350°.
Helen Smith(Frances Knapp)
56 -
m SUGAR COOKIES
2 eggs 1 tsp.nutmeg
2 c.sugar Vanilla or lemon
1 c.shortening - 11/2 tsp.soda
1 c.milk 4 tsp.baking powder
1 tsp.salt 41/2-5 c.flour
Chill overnight. Roll to 114 inch thickness. Cut with large round. Sprinkle with
granulated sugar. Bake at 3500 until lightly browned:
Helen Smith(Frances Knapp)
DATE BARS
11/2 c.oatmeal(dry) 1 c brown sugar
13/4 c.flour 1 c.chopped walnuts
1/2 tsp.soda 1 tsp.cinnamon
1/2 tsp.salt 1 c.butter or margarine
Date Filling:
1 lb.dates,cut fine 1/2 c.water
1 c.sugar Lemon or orange rind,grated
Mix dates,sugar,water,rind and cook until thick;cool Mix dry ingredients and
shortening,which has been melted. Pat half of mixture in shallow pan.Spread with
Date Filling.Cover with remaining mix.Bake in slow oven at 3250 for'/z hour:Sprinkle
with powdered sugar.Cut in squares.
Helen Smith
ROLLED OUT SUGAR COOKIES
2 eggs 4 level c.all-purpose flour
2 c.sugar Salt
1 c.shortening 1 tsp.nutmeg
3/4 c.buttermilk Lemon and vanilla
2level tsp.soda
Mix eggs,sugar and shortening,Add buttermilk and mix with dry ingredients.
Mix dry ingredients together:Add 1 teaspoon lemon and vanilla. "
Harriet W.Kiesinger
DATES SANDWITCH COOKIES
2 c.sifted flour 1/2 c.sour milk
1 c.sugar 2 c.oats
1 tsp.baking soda 114 tsp.salt'
1 c.shortening
Dates Filling:
1 c.pitted chopped dates 2 Tbsp.orange juice
1 c.sugar 2 Tbsp.grated orange rind
1/2 c.water 3-4 Tbsp.chopped nuts
7s7-86 57
Sift flour, sugar and baking soda. Cut in shortening;add milk and mix. Add
oats and mix.Knead on lightly floured surface until well mixed Refrigerate for sev-
eral hours. Roll out 1/4 inch thick,cut in desired shape. Bake at 400° for 5 minutes or
until light brown.Place 1 teaspoon filling on half the cookie white still warm. Cover
with other side.
For filling: Put all ingredients in saucepan.Bring to a boil on medium heat.Boil
5 minutes;stirring frequently,until mixture is thickened and appears glazed.Let cool
before putting on cookies.
Laura Fowler,Towanda,Pa.
DATE BALLS
1 c.confectioners sugar 1/4 tsp.salt
1 tsp.vanilla 1 c.chopped nuts
3/4 c.peanut butter 1 c.dates,cut fine
1 c.cocoanut 11/2 tsp.paraffin
1 egg
Chocolate mixture:
1 (6 oz.)pkg.chocolate bits Paraffin
Mix all ingredients together and make small balls. Dip in chocolate mixture,
which has been melted in double boiler.Use toothpick to roll balls in chocolate mix-
ture.Set on wax paper to cool.
Mrs.Helen Avery
OLD-FASHIONED OATMEAL COOKIES
1 c.raisins 1 tsp.soda
1 c.water 1 tsp.salt
3/4 c.shortening - 1 tsp.cinnamon.
11/2 c.white sugar 1/2 tsp.baking powder
2 eggs 1/2 tsp.cloves -
1 tsp.vanilla 2 c.oats
21/2 c.flour 1/2 c.nuts
Simmer raisins and water. Heat until raisins are plump about 15 minutes;drain
raisins;reserving the liquid'.Add enough waterto reserved liquid to measure 1/z cup
liquid.
Mix shortening,sugar,eggs and vanilla.Stir in liquid;blend in remaining ingre-
dients.Drop by spoonfuls.Bake 8-10 minutes at 4000.
Ruth Kelley
GINGERSNAPS
3/4 c.shortening 1/4 tsp..salt(optional)
1 c.sugar 2 c.flour
1/4 c.light molasses. 2 tsp.baking soda
1 egg 9 tsp.cinnamon,cloves,ginger
58
Mix shortening, sugar, molasses and egg together until creamed, then add
dry ingredients together and mix. Roll dough balls in sugar and bake at 375' ap-
proximately 10 to 42 minutes.
Carol Lovelace
PUMPKIN COOKIES
1/4 c..shortening 2 tsp..:baking powder
1 egg,beaten 1/2 tsp.salt
1/2 c.sugar 1114 tsp.cinnamon
1/2 c.pumpkin 1/4 tsp.nutmeg
1 c.sifted flour 114 tsp.ginger
Mix well all ingredients,then drop by spoon on greased sheet at 3500 for 15
minutes.
Carol Lovelace
SUGAR AND SPICE GINGERBREAD
1/2 c.milk 1/2 c.molasses
1 egg 1/4 c.gingerbread mix
Grease and flour 9 inch pan.Combine milk,egg and molasses in bowl.Add `
® gingerbread mix and stir until blended.Pour in pan.Bake 30 minutes at 350°.
GINGERBREAD BOYS
3 c.gingerbread mix 1 egg,slightly beaten
1/3 c.:molasses '/a c.flour -
Mix well;roll out 114 inch thick;cut.Bake 10-12 minutes at 350°.
GINGERBREAD MIX
8 c.all-purpose flour 1 tsp.cloves
2 c.sugar 1 Tbsp.ginger
114 c.baking powder 1 Tbsp.cinnamon
1 Tbsp.salt 2 c.vegetable shortening
1 tsp.soda
Mix well with,pastry blender. Store in cool, dry place. Use in 10-12 weeks.
Makes 13 cups mix.
Lorraine Everhart
WHITE MOUNTAIN FROSTING
1/2 c..sugar _ -_2 egg whites ;
2 tsp.water 1 tsp.vanilla
1/4 c.light corn syrup
7s7-86 59
Mix sugar, water and syrup in saucepan. Cover pan. Bring to rolling boil. Re-
move.Cover and cook to 2420 or until syrup spins a 6 to 8 inch thread.Just before
syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very
slowly until stiff in whites.Blend in vanilla. Frosting for 2(8 or 9 inch)cakes or 1 (3x9
inch)oblong.
Bridie Hockenberry
FABULOUS PEANUT BUTTER PIE
(Squirrel's Nest, Lake Tahoe)
Cream:
1/3-1/2 c.margarine or butter 1/2 c.peanut buffer
Add:
1 egg 1/2 tsp.baking soda
4 c.flour 1/2 tsp.baking powder -..
1/2 c.granulated sugar - 1/4 tsp.salt
1/2 c.brown sugar - : 1/4c..milk
1/2 tsp.vanilla
Press into well greased pie plate and bake 20-25 minutes until well done in
3501 oven.Cream 1 cup butter(not margarine),2 cups powdered sugar and 1 tea-
spoon vanilla;divide into two equal parts.
To one part-Beat in 1/4 cup melted chocolate. To second half: Beat in 1/2 cup
peanut butter. Lay the chocolate mixture into the cooked shell and cover with the
peanut butter mixture.Dribble all over with rich,dark,shiny chocolate icing.
Icing:Cream'/z cup soft butter until fluffy.Beat in 6 ounces melted cooled semi-
sweet chocolate, 1 egg yolk,and teaspoon vanilla. Use immediately or refriger-
ate until needed.(If refrigerated,,bring to room temperature to soften before using.)
Susan Johnston,California
WHIP CREAM ICING
4 Tbsp.flour 9 c.milk
Cook until thick like paste.Let cool,
1/2 c.(1/4 lb.)buffer 4 c.granulated sugar
1/2 c.shortening 4tsp.vanilla
Combine all other ingredients into one bowl. Beat until light and fluffy, then
add the flour and milk like paste and beat until it is light and fluffy and smooth,and
can be keep for 2 or 3 days in refrigerator. -
-Mrs.Marion Leonard
ANGEL FOOD DESSERT
Break angel food or sponge cake into small pieces. Prepare 2 packages
French's lemon pie filling. Mix with cake pieces. Spread in fiat pan; chill. Cut in
squares. Serve wih whipped topping topped with cherry.
Emily Kruckow Wellsburg
60
STRAWBERRY DELIGHT
I can strawberry,pie filling 1(20 oz.)can sweetened pineapple
1(44 oz.)can condensed milk 1(12 oz.)Cool Whip or Le Creme
Grain pineapple thoroughly; set aside.in 3 quart bowl, mix the following: Pie
filling, milk and pineapple on medium speed with electric mixer'When thoroughly
mixed,add Cool Whip,about'/3 at a time, until all Cool Whip is used.Mix with elec-
tric mixer on medium speed,scraping bowl sides and bottom with spatula until all is
mixed well.Refrigerate.Serves 10-12 people.
Janet Bennett
MINI-CHEESE'CAKES
16 oz.cream cheese,softened 36 vanilla wafers`
2 eggs 1 can prepared cherry pie filling
3/4 c.sugar 2 inch foil muffin cups
1.Beat first 3 ingredients together.
2.Place one wafer in each cup and fill 3/4 with mixture.
3.Bake of350"for 12 minutes or until set.
4.Cool.Top with pie fitting.Yields approximately 36.
Mary Margaret Carmichael
ELDERBERRY PIE
3 c.elderberries 1 Tbsp.lemon juice
21/2 Tbsp.Minute tapioca 1 Tbsp.butter
2/3 c.sugar 1 c unsweetened applesauce
Mix all ingredients and let stand while 2 crust pastry is prepared. Fill crust;
cover.Dot with butter.Bake at 4500 for 10 minutes. Reduce to 3500 and bake for 35
minutes.
Mrs.Helen Avery
PECAN PIE
1/2 c.sugar 3 eggs,beaten
1 c.corn syrup 1/2 tsp.vanilla
'/a c.buffer or oleo 1 c.:pecans -
114 tsp.salt 1 unbaked pie shell
Combine sugar,corn syrup,butter and salt.Bring to boil over low heat.Pour this
hot syrup over beaten eggs,stirring constantly.Cool.Add vanilla and pecans and
pour into pie shell. Bake in moderate hot oven for 10 minutes. Reduce temperature
to 3750 and bake 35-40 minutes longer:
Ruth Kelley
797-86 61
FROZEN STRAWBERRY DESSERT
1 c.flour 2 c.sliced fresh strawberries,or 10
1/4 c.firmly packed brown sugar oz.partially thawed
1/2 c.chopped walnuts. - strawberries r-
1/2 c.margarine,melted 2 Tbsp..lemon juice.. -
2 egg whites 1 c.whipping cream,whipped
1 c.sugar'
Preheat oven to 350OF. (Lightly spoon flour into measuring cup; level off.)Stir
flour, brown sugar, walnuts and margarine together, spread evenly in ungreased
13x9 inch pan.Bake 20 minutes,stirring occasionally.Reserve'Y2 cup baked crumbs
for topping;let cool.Spread remaining crumbs in pan.Combine egg whites,sugar,
berries and lemon juice in large bowl.Beat on highest speed until stiff,about 10 min-
utes.Fold in whipped cream.Spoon over crust;top with remaining crumbs.Freeze 6
hours or overnight.
' Reduce sugar to 2/3 cup,if using frozen berries:
Trudy Theetge
BLACK BOTTOM PIE
11/2 c.crushed gingersnaps 2 c.milk
1/2 c.(1 stick)butter,melted 2 sq.unsweetened chocolate, •.
1 env.unflavored gelatin melted
1 c.sugar 1 tsp.vanilla
4 Tbsp.cornstarch 2 Tbsp.rum
4 eggs,separated '/a tsp.cream of tartar
1. Blend crumbs and butter in a small saucepan;press evenly over bottom
and side of 9 inch pie plate.
2.Bake in slow oven(3000)for 5 minutes.Cool;chili.
3. Combine gelatin, '/z cup of the sugar,cornstarch and egg yolks in a large
saucepan; beat until blended.Stir in milk until smooth.Cook over low heat, stirring
constantly,until custard thickens.Blend 1 cup of the custard with the chocolate and
vanilla.Pour into crust;chill.
4.Stir rum into remaining custard;chili until it begins to thicken.
5. Beat egg whites with cream of tartar until foamy.Beat in remaining'/2 cup
sugar gradually until meringue forms soft peaks.Fold into thickened custard.Spoon
over chocolate layer. Chia 2 hours or until firm. Garnish with whipped cream and
chocolate curls if you wish.
Rosie Houghtaling
62
FRESH FRUIT MEDLEY
1 c.seedless green grapes orange,lemonade;or
1 c.cantaloupe balls or pineapple cranberry juice cocktail),
cubes partially thawed
1 c.strawberries
1(6 oz.)can frozen fruit juice,
concentrated(pineapple,
Divide fruit among 6 dessert dishes. Just before serving, spoon 1 to 2 table-
spoons fruit concentrate onto each serving..Makes'6 servings.
PINEAPPLE SNOW
(Low carbohydrate)
1(8'/z oz.)can dietetic pineapple 3 Tbsp.nonfat dry milk
tidbits 3 Tbsp.water
1(2 serving)env.dietetic lemon 11/2 tsp.lime or lemon juice
gelatin
Non-caloric sweetening equal tot
tsp.sugar
Drain syrup from pineapple into measuring cup. Add water to make 1 cup.
Pour into saucepan and bring to a boil.Dissolve gelatin in the boiling liquid and add
sweetening. Chill until slightly thick.Sprinkle dry milk over water and lemon juice in
small bowl and beat with rotary beater until of whipped cream consistency.Fold gel-
atin into the"whipped cream:'Pour into sherbet glasses and chill.Garnish with pine-
apple tidbits.
Serves 4;4 grams carbohydrates per serving.
POACHED PEACHES
2 peaches Water
Almond extract
In small saucepan,bring,water to a boil.Add a dash of almond extract.Drop
peaches in and leave for a few seconds. Drain and remove the skins. Serve hot or
chilled.
Serves 2;10 grams carbohydrates per serving.
BAKED APPLES
Core 9 apples.Place close together in 8 inch square pan. Pour 8 ounces red
punch pop over them.Sprinkle cinnamon and a dash of nutmeg.Bake until desired
tenderness.Serve with a spoonful of fluff on top.Just as good cold as hot.
GLORIFIED RICE
2 c.cooked rice 1 c.whipped cream
1 c.drained,crushed pineapple 1/4 c.sugar
1/4 lb.large marshmallows, 1 tsp.vanilla
quartered or small
marshmallows,halved
Mix all ingredients together and chill for about 4 hours.
DOUBLE-CHEESE MOLD STRAWBERRIES
1 (8 oz.)pkg.cream cheese 2 pt.strawberries,washed,hulled
1 c.(8 oz.)cottage cheese and halved
1 c.cream for whipping Crisp saltines
1 Tbsp.sugar
1.Soften cream cheese in a medium-size bowl.Press cottage cheese through
a sieve into some bowl;blend in cream and sugar until smooth.
2.Line 4 cup mold with dampened double-thick cheesecloth large enough to
hang over edge;pack with cheese mixture. Fold edge of cloth over top.Turn mold
upside down on a wire rack.Set in a shallow pan to catch any liquid that seeps out.
Chill overnight.
3. Unmold onto serving plate; peel off cheesecloth.Garnish with strawberries
and serve with saltines.
Rosella Houghtaling
CHERRY PUDDING CAKE
1 can sour cherries 11/2 c.juice and water "
1 c.sugar
Bring to boil.
1 c.flour 2 tsp.baking powder
1/2 c.sugar - 1/4 tsp..salt
Cut in 2 tablespoons shortening. Mix with 1/2 cup milk. Spread in 8 inch pan.
Pour hot mix over the top. In baking,cake will come to the top. Serve warm or cold
with whipped topping.
Helen Smith
64
564-3301
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CO.MILLER CONSTRUCTION
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"wig'I I E OF GETTING A POOL CLIP & SAVE
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Applegate Rd. Ithaca,N.Y.
607-273-1689
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ITHACA'SHOPPING PLAZA
ITHACA, NEW YORK 14850
PHONE: (607) 273-0600
The New WILLOWOOD Recreational Area
OFFERS
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300 Seat Lodge •Ice Cream Dairy Bar • New Laundromat
X/C Skiing Night&Day in Winter
Campsites with Elect.&Water&Sewer Hookups
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Box 583 Ithaca, N.Y. 14850
Or Call 607-272-6087
233l4 r. Towing
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Ithaca, New York 14850
t
ARTNE' 'S MARKET
Open 7 Days 9 AM -8PM
Miller's Corners
_v.
Route 79,Ithaca,N.Y
273-294
Fresh Eggs ® We Deliver
Rd. 3 Perry City Rd.
Ithaca, N.Y. 14850
272-8217
STAR OIL CO.,, INC. _w
414 Elmira Road • Ithaca, New York 14850
(607) 272-2626
TED SCHULTZ DANNY ACHILLES
387-6356 (Home)
DON'S LONGHORN BAR-B-Q
Pit Cooked'Beef, Ribs, Smoked Sausage, Ham, Steaks &'Seafood
Beautiful Food, Expertly Served
Barbecue made us famous. s Variety and service make us unique,
Rte. 13 — Cayuta, N.Y. (Between Ithaca & Elmira) • 607-594.2627
CANDY, JELLY, PRESERVES
CARAMEL CORN
9 c.margarine '/z tsp.baking soda
2 c.light brown sugar 1 tsp.vanilla
1/2 c.dark Karo syrup 30 c.popped popcorn
1 tsp.salt
Melt margarine in saucepan.Add brown sugar,Karo syrup and salt,Bring to a
boil,stirring constantly.Let boil 5 minutes without stirring.Remove from heat and add
vanilla and soda.Stir in well.Butter a large flat pan.Put popcorn in it.Pour syrup over.
Stir and bake at 2500 in oven for 1 hour,stirring every 15 minutes.
PEANUT BUTTER FUDGE
3 c.sugar Pinch of salt
1 c.milk 3 Tbsp.butter
1 c.peanut butter
Combine all ingredients.Cook over medium heat until mixture is stiff and cara-
mel color,stirring constantly.When thick,remove from heat;add 1 teaspoon butter.
Beat until mixture is very thick.Pour into greased tin.Cool;cut into squares.
Fred C.Leonard,Sr.
OATMEAL FUDGE
5 Tbsp.cocoa '/z c.peanut butter
23/4 c.sugar 3 c.rolled oats
'/x c.margarine 1 tsp.vanilla
1/2 c.milk
Combine cocoa,sugar,margarine and milk;boil for 2 minutes. Remove from
heat and add peanut butter, roiled oats and vanilla. Mix well. Pour into pan lined
with waxed paper.Cool cut into squares.
Fred Leonard
RHUBARB JAM
5 c.rhubarb,cut in small pieces 20 oz.crushed pineapple
5 c.sugar 6 oz.strawberry Jello
Mix first 3 items and let stand overnight. Boil 20 minutes and stir in Jello. Boil 1
minute.Seal in jars.Let cool then put in the freezer.
Marion Leonard
BUCK-EYE CANDY
1 lb.butter(soft) 3 tsp.vanilla
2 c.peanut butter 21/2 c.(3 lb.)confectioners sugar
797-86 - `65
Topping:
6 oz.cooking chocolate chips 1/4 cake paraffin wax
Mix butter, peanut butter, vanilla, and confectioners sugar. After mixing; put
into balls.Cook chocolate chips and paraffin until melted.Dip the balls into the hot
mixture.Cover only the top part of the balls.Then refrigerate.
Bridle Hockenberry
DOUBLE FLAVORED FUDGE
2 c.brown sugar,firmly packed 6 oz.chocolate chips
1 c.granulated sugar 6 oz.butterscotch chips
1 c.evaporated milk 1 c.chopped nuts
1/2 c.buffer(4 stick) 1 tsp.vanilla
1(8 or 10 oz.)jar marshmallow whip
Combine first four ingredients in saucepan and bring to full boil for 45 minutes.
Remove from heat and add the marshmallow whip,both flavors chips,nuts and va-
nilla.Stir well and pour into well greased pan and coot.
Dorothy Riihinen
RHUBARB JAM,
8 c.rhubarb 1/2 c.water
61/2 c.sugar 6 oz.raspberry Jello
Boil first 3 ingredients for 15 minutes or until rhubarb is cooked. Remove from
heat and add the dry Jello,stirring well.Pack in sterile jars.This is very good topping
for vanilla ice cream.
Dorothy Riihinen
MOLASSES .POPCORN BALLS
Pop 3 quarts salted popcorn.
Cook:
1 c.molasses 3 Tbsp.vinegar
1 c.light Karo syrup
Boil to crack stage.Add 3 tablespoons butter.Stir in popcorn and shape into
balls.
Lorraine Everhart
CREAM CARAMELS
1/2 c.nuts 1/2 c.butter
2 c.sugar 2 c.cream
3/4 c.light corn syrup
Cook until forms a hard ball in water.
Laura Everhart
66
FIVE MINUTE FUDGE
6 oz.can evaporated milk 1/2 c.miniature marshmallows
12/3 c.sugar 11/2 c.semi-sweet chocolate chips
1/2 tsp.salt 1 tsp.vanilla
'/2 c.chopped walnuts
Cook 5 minutes.
Laura Everhart
797-86 67
Notes
68
BEVERAGES, MICROWAVE, MISCELLANEOUS
SWITCHELL
1 qt.cold water 2 Tbsp.sugar
2 Tbsp.vinegar '/a tsp.ginger(about)
Molasses or rum can be added,if desired.Can adjust vinegar,sugar or ginger
to taste. Mix the preceding ingredients in a 2 quart pitcher.Adjust to taste. It is best
chilled.
Betty Crockford
HOT SPICED CIDER
2 tsp.whole cloves 1 gal.apple cider
2-3 inches stick cinnamon 1 c.brown sugar
2 tsp.whole allspice '/a tsp.salt
Spices can be put in cloth bag to use again. Heat cider.Add sugar and salt
and bag of spices.Serve hot.
-� Lorraine Everhart
HOT CHOCOLATE MIX
1(25.6 oz.)pkg.(102/3 c.)instant 1 (16 oz.)can instant chocolate
nonfat dry milk drink mix
2 c.powdered sugar
1(6 oz.)jar powdered non-dairy
creamer
Combine ingredients;mix well.Store in cool,'dry place.Makes 17 cups of mix.
Use within 6 months.
To make hot chocolate,add 3tablespoons of mix to 1 cup hot water;stir.
Lorraine Everhart
RUSSIAN YEA MIX
2 c.powdered orange drink mix 1 tsp.cinnamon
1(16 oz.)pkg.unsweetened 1/2 tsp.ground cloves
leomnade mix 1/2 tsp.nutmeg
1/2 c.sugar(or more,if you like) 1/2 c.instant tea mix
Blend together.Makes 31/2 cups mix.Use within 6 months.
Hot Russian Tea: Add 2 or 3 teaspoons mix (or more)to 1 cup hot water; stir.
Makes 1 serving.
Lorraine Everhart
CHOCOLATE COVERED PEANUT BUTTER BALLS
2 sticks(1/2 lb.)butter,softened 1 tsp.vanilla
1 lb.4X sugar 1 (12 oz.)jar peanut butter
1 c.graham cracker crumbs
69
Mix and make into balls.
Melt:
12 oz.chocolate chips 1/2 stick paraffin wax
Dip chocolate and drain.Place on wax paper.
Marion Leonard
BREAD AND BUTTER PICKLES
1 qt.sliced cucumbers 1 tsp.mustard seed
1 c.sugar 'h tsp.turmeric powder
1 tsp.celery seed 1 tsp.salt
4 small onions 1 c.vinegar
Cook until transparent,then can hot and seal the can.
Mrs.Eula Eaton
RHUBARB MERINGUE 'PIE
3 c.rhubarb,diced 1'1/2 Tbsp.cornstarch
11/4 c.sugar 1 Tbsp.lemon juice
'A tsp.salt 4 eggs,separated
2 Tbsp.water
Bake your pie crust first.Combine rhubarb,9 cup sugar, salt and water in a
saucepan.Cook over low heat.Let it come to a boil.Dissolve cornstarch in 3 table-
spoons of cold water; add to rhubarb mixture. Cook, stirring constantly,' until clear
and thickened,add lemon juice.Beat egg yolks slightly;stir in little of the hot rhubarb
mixture into them;cool.Beat 2 egg whites until stiff but dry.Fold in rhubarb mixture.
Pour into baked pie shell.
Top:Top with meringue made from the other 2 egg whites and the remaining
sugar. Bake at 325°about 15 minutes or until lightly browned.
Mrs.Becky Kent,Corning,N.Y.
BETTER 'N FRIED'CHICKEN
(Diet)
1/2 c.dry milk powder 1 tsp.poultry seasoning
21/2 tsp.paprika 114 tsp.pepper
1/2 tsp.garlic salt
Remove skin and all visible fat from chicken.Put preceding ingredients in plas-
tic bag with chicken pieces and shake.Place on broiler rack and bake at 3500 unit)
browned(about 1 hour and 10 minutes).
Carla Gray
70
APPLESAUCE'BREAD
(Diet)'
1 slice whole wheat bread 1/4 tsp.baking soda
1/3 c.dry milk powder 1 tsp.baking powder
3 tsp.brown sugar 1 egg
1 tsp.cinnamon 4 oz.unsweetened applesauce
'hasp.orange rind 1/2 tsp.butter extract
Crumble bead and add dry ingredients.In another bowl,combine egg,but-
ter extract, and applesauce.Combine the two and mix until smooth. Bake in 2x4
inch loaf pan at 3500 for 30-35 minutes.
Eat whole loaf for breakfasteclual to 1 slice bread,1 fruit,1 egg and milk allow
once.
Carla Gray
KRISPIE DATE BARS
(Diabetic)
1 Tbsp.buffer 11/4 c.Rice Krispies
32 chopped pitted dates 6 chopped walnuts
In saucepan,simmer butter and dates.Keep covered and cook until soft to 15
minutes. (Watch that it doesn't burn.) Beat in small bowl until smooth. Cool. (May
need'to add some water)Add Krispies and nuts. Pack in small pan and cut into 16
squares. Chill and store in refrigerator.
Approximate exchange:One square equals 1 fruit, I o bread and'/a fat.
Addie's Sugarless Cookbook
APPLE RAISIN BUTTER
(Diabetic)
1 c.raisins 1/2 c.unsweetened applesauce
+/4 c.apple jucie 1/2 tsp.cinnamon
Soak raisins in boiling water for 10 minutes;drain well.In blender,place raisins,
apple juice and applesauce.Blend to smooth.Pour into saucepan and cook on low
heat until thick.Add cinnamon.Pour into freezer containers and store in freezer,tak-
ing out only enough for few days at a time.
Approximate exchange:Combined recipe equals 93/4 fruit.
Addie's Sugarless Cookbook
APPLE CRISP
(Diabetic)
5 small apples 21/2 Tbsp.flour
3/4 c.raisins(nuts,if dsired) 2 Tbsp.margarine
1/2 c.quick oatmeal(uncooked) 1/2 tsp.cinnamon - _
In casserole,mix thin sliced peeled apples and raisins. In bowl mix oatmeal,
flour, margarine and cinnamon. Mix until crumbly and sprinkle over apple mixture.
Work in with fork. Bake at 3500 about 45 minutes or until apples are tender. Serve
warm.
Approximate exchange: '/a recipe equals'/3 bread, 11/3 fruits and 3/4 fat.
CAROB CHIP COOKIES
(Diabetic)
1/4 c.mashed bananas 1 c.unbleached white flour
1/4 c.vegetable oil 1 c.rolled oats - -
1 large egg 3/4 c.carob chips
1/4 tsp.baking powder Sprinkle of salt(optional)
1/2 c.raisins(optional) 1 Tbsp..fructose(optional)
Beat together'mashed bananas and oil until creamy. Beat in egg.Add flour,
oats,carob chips,baking powder,salt,raisins and fructose.Mix well.Drop batter by
teaspoons onto oiled sheets. Bake at 3500 for 10 minutes or until cookies just start to
brown around the edges.Cool on wire racks.Makes 36 cookies.
OLD-FASHIONED PUMPKIN PIE
(Diabetic)
A creamy pumpkin custard pie in a delicious walnut crust.
Pastry:
1 c.unbleached white flour 3 Tbsp.vegetable oil
1 c.ground walnuts 1/4 c.unsweetened fruit juice
Filling:
2 c.pumpkin(canned) '/a tsp.ginger
1 c.milk '/a tsp.cloves
1 tsp.vanilla extract 3 eggs
1 tsp.nutmeg 1/4 c.fructose(optional)
1 tsp.cinnamon
Combine pastry ingredients and mix well. Press evenly into a lightly oiled 9
inch pie pan.
Combine pie filling ingredients in a blender and blend well, Pour into pastry-
lined pie pan and sprinkle liberally with additional nutmeg Bake at 3500 for 40 min-
utes or until custard has set:Cool on rack and refrigerate.Delicious plain or topped
with whipped cream.Serves 8.
RICE PUDDING -
(Diabetic)
2 eggs 21h c.boiled rice,cooled
'/a tsp.salt 2 c.milk
1 tsp.vanilla
72
Beat eggs slightly and add salt and vanilla. Add rice and milk. Pour into
greased baking dish and place in a shallow pan of water. Bake at 3500 about 1
hour.Makes 8 servings.
Can add raisins to preceding ingredients. Also, when serving,can sprinkle
with Equal to taste,if desired.
PINEAPPLE CARROT CUPCAKES
(Diabetic)
2 Tbsp.margarine 1/4 tsp.soda
1 medium egg '/a tsp.salt
1 tsp.vanilla 1 can crushed pineapple(juice
3/4 c.flour included)
3/4 tsp.cinnamon 12 dates,chopped
1/4 tsp.baking powder - 1/2 c.carrots,shredded
Combine margarine,egg and vanilla. Mix dry ingredients and add marga-
rine mixture and pineapple juice.Beat well. Add rest of ingredients and mix well.
Bake in 8-12 greased muffin cups at 3500 about20 minutes.Serve slightly warmed.
Approximate exchange:'/a of recipe equals 3/5 bread,1 fruit,'/a"B"vegetable,
3/4 fat,''/a meat. '....
FIG BARS
(Diabetic/sugarless)
11/2 c.whole wheat flour 3/4 c.buffer
11/2 c.oatmeal 1/2 c.chopped walnuts
lz tsp.cinnamon
Preheat oven to 3750.Mix flour,oats and cinnamon.Add butter and nuts and
mix until crumbly.Pack half of mixture in greased 9x9 inch pan.Spread filling over,
and top with rest of crumbly mixture.Pack down.Bake 25 minutes to light brown.Cut
into 36 pieces.
Filling:
11/4 C.figs 1/2 tsp.cinnamon
® 13/4 c.boiling water '/4 tsp salt
Grated peel of 1 lemon 3/4 c.chopped walnuts
Cook figs until tender.Mash and cook until slightly thick.Add lemon peel,cin
namon,salt and nuts.
797-96" _ - _ 73
Notes
74
McGUIRE GARDENS
635 Elmira Road*Ithaca, New York 14850*Phone 607-273-0676
AGWAY FARM & HOME CENTER
213 S. Fulton St. 0 210 S. Meadow St. • Ithaca
J. Bee Handicrafts
105 South Cayuga Street • Ithaca, N.Y. 14850 • 607-272-4920
Eddydale Farm Market — Fresh Homegrown Produce
On the Elmira Rd. (Iritersecton of Rt.13&Rt.327 next to Turbacks)
Leonard Vacuum Cleaner Co.
726 W. Green St. • Ithaca, NY 14850 (607) 272-3434
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