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HomeMy WebLinkAboutEnfield Elementary sec 4.pdf I BREADS, ROLLS, PIES & PASTRIES I Grease a pie pan. Combine flour, baking powder, salt, pudding mix, milk,egg and oleo. Beat together for 2 minutes. Topping: 8 oz.cream cheese 3 peach syrup 1/2 c. sugar Beat together until well mixed. Layer batter with peaches then top with cream to within 1-inch edge of pan. Sprinkle with cinnamon and sugar and bake at 350' for 30 to 35 minutes. Jane Conroy PUMPKIN PIE 3 c. pumpkin 1 c. brown sugar 1 c.sugar 2 Tbsp. molasses i tsp. salt 1/8 tsp. nutmeg 3 tsp. ginger 3 tsp. cinnamon 1 tsp. mace 4 eggs 2 c. liquid(half and half,milk, evaporated milk) Mix all ingredients together; pour into pie shell and bake at 450' for 10 minutes and 350' for 30 minutes. When knife comes out clean from center of pie, it is done. Makes 2 deep-dish pies. Jane Conroy DUTCH "CRUMBLE" PIE This is one of my favorites from an old baking book of my Grandma. Dough: 1 1/4 c flour 1/4 tsp. salt 1 tsp.baking powder 2 Tbsp.water 1 tsp.vanilla extract 1/3 c. margarine 1/4 c.sugar Topping: 2 pkg. pudding mix(vanilla) Second Topping: i 1/4 c.flour 1 tsp.vanilla extract 1/2 c. sugar 2/3 c. margarine - 219099 — 77 — BREADS, ROLLS, PIES & PASTRIES To make the Dough:Mix the flour,sugar,baring powder,vanilla extract,salt,margarine and water(all ingredients for the dough). Mix it up until it's all smooth. Tape 'about is of the dough and put it in large pie plate. Roll it out over the bottom. Take the other 113 of the dough and roll it into a long rope of about an inch thickness and put _ it in the pie plate for the edges For the Topping. Make the pudding mix and put it in the pie. For the Second Topping: Mix all the ingredients for the second topping. This will not become a smooth dough, but will be crumbly. Pour it evenly over the pudding mix. Bake in oven at 35€' about 30 minutes.. Annemiek Harrelson EASY FRUIT COBBLER, 1/4 c.butter or margarine '/a to Y2 C. sugar 1/2 c.sugar 1/4 tsp. cinnamon 1 c.flour 1 1/2 c. water or juice from a can 1/4 tsp.salt of fruit(can add 2 Tbsp. 2 tsp.baking powder bourbon which is especially 1/2 c. milk good with blueberries) 2 c.fresh or canned blueberries, cherries,blackberries or peaches Cream the butter and sugar until fluffy. Mix flour,salt and bak- ing powder. Add to creamed mixture alternately with milk, beating until Smooth. Pour the mixture into a lightly greased,shallow 2-quart casserole spreading evenly. gash fruit (if fresh). Drain thoroughly, reserving juice, if canned. Spoon fruit over the batter, Mix sugar and cinnamon and sprinkle evenly over the fruit. Note: Sugar may be omitted if using canned fruit in heavy syrup. Pour fruit juice or water over the top. Bake at 375' for 45 to 50 minutes. During baking,fruit and juice go to the bottom and cake-like layer forms on top. Serve warm with ice cream or fresh cream. Anne Marshall MUD PIE 1 1/2 c.flour 1/2 c. confectioners sugar 1 Tbsp. sugar 1 c. Cool Whip 1 c.chopped nuts 1 pkg,vanilla instant pudding 1 1/2 sticks butter 1 pkg. chocolate instant pudding 1 (3 oz.)pkg.cream cheese 3 c. milk — 78 — BREADS, ROLLS, PIES & PASTRIES Mix the flour with butter, nuts and 1 tablespoon of sugar. Will be crumbly. Pat lightly in bottom of pan. Bake at 350' for 15 to 20 minutes. Mix cream cheese, confectioners sugar and Cool Whip. Spread — mixture over cooled crust. Mix 1 package of vanilla and 1 package of chocolate instant pud- ding with 3 cups of milk. Pour over cream cheese mixture. Top with Cool Whip. Sprinkle with nuts. Refrigerate. .loan Gee TOLL I-IOUSF' FIE 1 crust shell 1 c. butter melted(cool to room 1/2 c.flour - temperature) — 1/2 c.sugar 1 (6 oz.)chocolate morsels 1/2 c.brawn Sugar 1 c. nuts 2 eggs whipped cream or ice cream Beat eggs until foamy; add flour, sugar and brown sugar until well blended. Blend in butter;stir in morsels and nuts. Pour in crust. Bake at 325° until set, about 1 hour. Serve warm. Glenda Smith APPLE PANCAKES 2 c.flour 2 c. milk 2 Tbsp.sugar 2 Tbsp. butter, melted 4 tsp.baking powder 1 c.finely chopped apple 1 tsp.salt 2 stiffly beaten egg whites 2 well beaten egg yolks Sift together dry ingredients. Combine egg Yolks and milk. Pour into dry ingredients; stir well. Stir in butter and apple. Fold in egg whites. Let batter stand a few minutes. Bake on hot griddle. Makes seven (S-inch) cakes. Dot with butter; sprinkle with 4-x sugar. Roll up. Cut in servings. Donna Steel SOFT PRETZELS 1 1/2 c.warm water 1 Tbsp. sugar 9 pkg.yeast q� 1 tsp. salt 219099 — /9 BREADS, ROLLS, PIES & PASTRIES Dissolve ingredients together, then add 4 cups flour. Knead 5 minutes. Shape in pretzel shapes and brush with 1 beaten egg. Place pretzels and sprinkle with salt. Bake at 425' for 12 to 15 minutes. Donna Steel FRUITY MUFFINS i c.flour 3/4 c.dark brown sugar '/z c.quick oats '/4 c. cooking oil 1-tsp.baking powder 1 tsp.vanilla 1 tsp.cinnamon 3/4 c. diced unpeeled apple 1/4 tsp. salt_ 3/4 c. Blueberries 1 large egg ,1/2 c. milk Mix dry ingredients; set aside. Mix egg, milk, sugar, oil and vanilla. Stir in apple and blueberries. Pour over dry ingredients and - mix until just moistened. Bake at 350' for 20 to 25 minutes. Makes 12 muffins. Tracy Soule -EXTRA RECIPES— — 80 — CAKES, COOKIES & CONFECTIONS RHUBARB CAKE 2 c.flour 1 tsp. salt 1 3/4 c.finely chopped rhubarb 1 tsp. cinnamon 1 '/a c.sugar 1 tsp. cloves 1 c.chopped nuts 1 tsp. nutmeg 1/2 c.vegetable oil 1 tsp.vanilla 1/3 c.water 3 eggs 1 '/a tsp. baking soda Heat oven to 350% Grease and flour 13 x 9-inch pan. Beat all ingredients on low speed, scraping bowl constantly until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Frost if desired. Debbie Teeter HERSHEY'S CHOCOILATE CAKE 3 c.flour'. 2 tsp.vanilla 2 c.sugar 2 tsp.vinegar 2/3 c. Hershey's cocoa powder 2/3 C. oil 2 tsp.soda` 2 c. hot water Grease and flour 9 x 13-inch pan. In electric mixing bowl com- bine ingredients. Bake at 350' for 30 minutes. When cool, ice. 1 lb.confectioners sugar '/a c. margarine 1/2 c. Hershey's cocoa powder 1 tsp.vanilla '/a tsp.salt 5 to 7 Tbsp. milk Barbara Masser OREO COOKIE CAKE 1 (20 oz.)bag Oreo cookies 2(8 oz.)Cool Whip 1 stick margarine,melted 1 chocolate instant pudding mix 1 large;pkg.cream cheese 1 vanilla instant pudding mix 1 small pkg.cream cheese 3 c. milk 1 o`confectioners sugar Crush 30 cookies and put in cake pan; mix with melted butter and pat down to form bottom layer. Combine both packages of cream 219099 — 81 — CAKES, COOKIES & CONFECTIONS cheese, confectioners sugar and 1 container of Cool Whip and beat until smooth. Layer on top of cookie crust. Beat chocolate and vanilla pudding with milk and put on top of cream cheese mixture. Put sec- ond Cool Whip on top of pudding mixture. Crush 10 more cookies and sprinkle on top. Put in refrigerator at least 2 hours before serving. Delta Snyder LEMON BUTTER BARS Crust(8-inch Square): 1/2 c.butter, softened 1/4 c.sugar -- 1 1/3 c.flour For 9 x 13-inch pan, use 1 cup butter, 2 2/3 cups flour and 1/2 cup sugar. Filling (8-inch Square): 2 eggs - 1/4 tsp. baking powder 3/4 c.sugar 3 Tbsp. lemon juice 2 Tbsp.flour 1®x sugar For 9 x 13-inch pan, use 4 eggs, 1 1/2 cups sugar, 4 tablespoons flour, 1/2 teaspoon baking powder and 6 tablespoons lemon juice. Preheat oven to 350% In bowl with mixer,combine crust ingredi- ents. Mix on low speed until blended (1 minute). Pat into ungreased 8-inch square pan (or 9 x 13). Bake near center of 350° oven for 15 to 20 minutes or until brown on edges. Meanwhile, prepare fillings. Pour filling over partially baked crust. Return to oven for 18 to 20 minutes or until set. Sprinkle with confectioners sugar. Mary Cole SOUR CREAM COFFEE CAKE -_ Cake: 3/4 c.sugar 1 tsp. baking powder 1/2 c.oleo,softened 1 tsp. baking soda 1 tsp.vanilla 1/8 tsp. salt 3 eggs 1 c. sour cream 2 c.flour Filling and Topping: 1 1/4 c.firmly packed brown sugar 2 tsp. cinnamon - 1 c.chopped nuts 3 Tbsp. oleo, melted - 82 - 1 CAKES, COOKIES & CONFECTIONS Heat oven to 350'. Grease and lightly flour 10-inch tube pan. In large 'bowl, cream sugar and oleo; add vanilla and eggs. Mix well. Lightly"spoon flour into measuring cup;level off. Combine flour,bak- ing powder,baking soda and salt. Add flour mixture and sour cream alternately to sugar mixture,beginning and ending with flour mixture. In small bowl, combine filling and topping ingredients; mix well. Spread half of batter in prepared pan;sprinkle with half of brown sug- ar mixture. Repeat with remaining batter and brown sugar mixture. Bake at 350'for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert on large plate,then invert again onto serving plate, streusel side up. Mary Cole y,— CHEESECAKE CUPCAKES 3(8 oz.)pkg.cream cheese i c. sugar 5 eggs 1 tsp.vanilla Soften cream cheese. Blend with mixer until smooth and creamy. Pour into foil liners. Leave paper liners inside foil ones. Use cup cake pan. Bake at 300' for 40 minutes. 1/2 c. sugar 1/2 tsp.vanilla 1 c.sour cream Mix together. Place in dent on top of each cupcake about 1 tea- spoon of mixture. Add spoonful of jam or pie filling. Bake at 300'for 5 minutes more. Mary Cole PINEAPPLE UPSIDE-DOWN CAKE 1/2 c. brown sugar 1 egg 1 (81/2 oz.)can pineapple 1 tsp.vanilla 3 Tbsp. butter 1 c.flour 4 maraschino cherries, halved 1 1/4 tsp. baking powder /3 c.shortening 1/4 tsp.salt 1/2 c.sugar Drain pineapple,reserving juice. Melt butter in 8-inch pan. Add brown sugar and 1 tablespoon of pineapple juice. Add water to remaining juice to make%(1)cup. Put pineapple and cherries in bot- tom of pan. Cream together shortening and sugar until light. Add egg 219099 - 83 - CAKES, COOKIES & CONFECTIONS and vanilla;beat until fluffy. Sift together dry ingredients; add alter- nately with the 1/2 cup pineapple juice beating after each addition. Spread over pineapple. Bake at 350°for 40 to 45 minutes. Cool 5 min- utes and invert on plate. Mary Cole PINEAPPLE UPSIDE DOWN TRIFLE (Serves about 16.) 1/4 c. packed brown sugar 1 (8 oz.)tub Cool Whip whipped - 1 (20 oz.)can pineapple chunks topping,thawed in juice(drain juice and save 3/4 1 (12 oz.) pkg. all butter pound plus 1 Tbsp.juice) loaf, cubed 1 c. cold milk -1/2 c.(or slightly less)chopped 1 (4-serving size)pkg.Jell-® maraschino cherries brand vanilla flavor instant extra sliced pineapple and whole pudding and pie filling maraschino cherries Stir brown sugar into reserved pineapple juice until completely dissolved;set aside. Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 30 seconds. Let stand 2 minutes or until thick- ened. Gently stir in whipped topping until smooth. Arrange 1/2 of the cake cubes in 3-quart serving bowl. Drizzle 1/2 of the juice mixture over cake. Layer 1/2 of the pineapple chunks,chopped cherries and pudding mixture over cake. Repeat layers,drizzling cake with remaining juice and ending with pudding mixture. Refrigerate 1 hour or until ready to serve. Garnish with pineapple slices and maraschino cherries to resemble a sunburst. Dona lynch CHOCOLATE SALAD DRESSING CARE 2 c.flour 1 1/2 c.warns water 1 1/2 c.sugar 1 c. Miracle Whip 1/2 c.cocoa 1 tsp.vanilla 1 1/2 tsp.soda 1/2 tsp. salt Mix all together as listed. Make sure you use salad dressing. It makes a more moist cake. Grease two(8-inch)cake pans. Put the bat- ter in andbake at 350' for about 25 minutes. Ana Kastenhuber — 84 — I CAKES, COOKIES & CONFECTIONS I SALAD OIL CAKE 3 c.flour 2 c. sugar 1 tsp. salt 1 c. cocoa 2 tsp.baking soda 2 tsp.vanilla 2/3 C. oil 2 tsp.vinegar 2 c.cold water Mix well and bake at 350' for 30 minutes in a 9 x 13-inch par.. Jane Conroy FRESH AMPLE CAFE i c.oil 1 tsp. soda 2 c.sugar 1 tsp. cinnamon 3 eggs 3 c. peeled diced apples 2 tsp.vanilla 1 c, raisins 3 c.flour 1/2 c. nuts *To start, pour 1 cup sugar over the apples and let stand while mixing other ingredients. Beat oil,sugar,eggs and vanilla. Add flour,soda,cinnamon and apples. Bake at 350' for 1 hour. Jane Conroy DUMP CARE 1 large can crushed pineapple 1/2 c. nuts 1 can cherry pie filling 1 c. butter, cut into pats 1 box yellow cake mix Dump ingredients as given in order in a 9 x 13 pan. Place butter pats on top, then bake at 350' for 1 hour. Do not mix. Joan Dee CHERRY DUAW CAKE i can cherry pie filling 1 pkg.yellow cake mix 1 can crushed pineapple 3/4 c. margarine, cut in cubes Mix cherry pie filling and crushed pineapple in 9 x 13 pan. Spread'dry cake mix over the top of filling. Place margarine cubes over the top of cake mix. Bake at 350' for 40 to 45 minutes. Denie Laue 219099 — 85 — CAKES, COOKIES & CONFECTIONS ALA-RBLE CAKE 31/2 c.flour 4 beaten eggs 1 tsp.salt 1 c. milk 4 tsp.baking powder 2 tsp.vanilla 2 c. sugar 2 Tbsp. baking cocoa 1 c.shortening 4 Tbsp. milk Preheat oven to 350°. Grease and flour Bundt pan. Mix dry -- ingredients. Mix sugar,shortening and eggs, Add dry ingredients and milk. Add vanilla. Divide mix in half. add 2 tablespoons of baking cocoa and 3 tablespoons of milk to half of mix. Put vanilla mix into pan then put chocolate mix on top. Bake for 50 to 60 minutes. Test with toothpick. Roberta Drake LEMON YOGURT POUND CAKE 2'/4 c.flour 1 tsp.vanilla extract 1 1/4 c.sugar 1 c.shortening 1 tsp. salt 1 (8 oz.)container lemon yogurt '/z tsp. baking soda 3 eggs 1 1/2 tsp= grated lemon peel Mix all ingredients together. Pour batter into a greased 10-inch tube pan. Bake at 325' for 65 to 75 minutes until done. Marlene Armstrong PIG PICKIN CAKE 1 box Duncan cake mix(yellow) 1 (11 oz.)small can mandarin 3/4 c.cooking oil orange slices and juice _ 4 eggs g oz. Cool Whip 1 tsp.vanilla Mix together for about 2 minutes and bake at 350°for 30 minutes (25 minutes if you use 3 eight-inch pans). Icing 1 large can crushed pineapple 1 pkg. Jell-O instant vanilla (No 2 size can Town House pudding(small) seems to do better than Del 1 c. nuts(if desired) Monte) - 86 - CAKES, COOKIES & CONFECTIONS Mix together in order in large bowl. Add 1 large Cool Whip, 1 teaspoon vanilla and blend. Cake must be refrigerated after icing. It is best to make at least 1 day or more before serving. .loan Gee CHOCOLATE ECLAIR CAKE 2(3 3/a)French vanilla pudding 1 (8 oz.)Cool Whip 11/2 boxes graham crackers 3 c. milk — Chocolate Topping: 1/4 c. milk '/a tsp. salt 1/3 C.cocoa 1/4 stick oleo 1 c.sugar 1 tsp.vanilla Combine pudding and milk;mix well. Fold in Cool Whip. Beat 2 minutes or medium speed. Butter dish; place a layer of crackers on bottom. Top with 1/2 pudding. Top with second layer of crackers. Put rest of pudding over crackers. Top with layers of crackers. Cook top- ping for 1 minute. Add butter and vanilla. Mix,cool. Pour over cake. Glenda Smith CHOCOLATE ECLAIR CAKE i box graham crackers 31/2 c. milk 2'small°boxes French vanilla 9 oz. Cool Whip instant pudding 1 can chocolate frosting mix You will also need a 9 x 13-inch cake pan. Line pan with whole graham crackers. Mix pudding with milk, then with Cool Whip; pour half over crackers. Put second layer of crackers and rest of pudding. Put third Dyer of crackers. Frost with chocolate frosting that has been warmed at room temperature. Best if refrigerated for 24 hours. Holley fleGraw ECLAIR CAKE (Ceena Fiore's Favorite Dessert) 1(1 lb.)box graham crackers 31/2 c. milk 2 small pkg.'instant French 1 (g oz.)container Cool Whip vanilla pudding 219099 — 8/�f — CAKES, COOKIES & CONFECTIONS Butter bottom of 9 x 13 pan; line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers,then place second layer of crackers over pudding. Pour remaining pudding mix- ture over and cover with more crackers. Refrigerate for 2 hours,then -- frost. Frosting for Eclair Cake: 2 pkg. Red!-Blend presoftened 3 Tbsp. softened butter or chocolate(unsweetened) margarine 2 tsp.white Karo corn syrup 1 1/2 c. powdered sugar(I use a 2 tsp.vanilla little more) 3 Tbsp. milk Beat all ingredients until smooth: spread over cake. Refrigerate 24 hours. .Really tastes like an eclair and easy too! BANANA CAKE 21/4 c.flour ' "1 c. sugar 2 11/2 tsp. baking powder 2 eggs _.. 1/2 tsp.baking soda i tsp.vanilla 1/2 tsp.salt 1 c. bananas, mashed 1/2 c.butter 1/4 c. sour milk Sift together flour, baking powder, baking soda and salt. Beat together until fluffy butter,sugar,eggs and vanilla. Add flour mixture alternating with bananas and sour milk. Bake at 350°for 25 to 30 min- utes in a 9 x 13 pan or 2 (9-inch) layers. Frosting: 1/3 c.butter 1/2 tsp.lemon juice 1/2 c.bananas, mashed 31/2 c. confectioners sugar Cram Cook CHOCOLATE CHERRY SHEET CAKE 1,pkg.,dark chocolate cake mix 2 eggs 1 can cherry pie filling Mix together by hand. Bake on greased cookie sheet at 350'for 20 to 30 minutes. Remove and frost with glaze. — 88 — CAKES, COOKIES & CONFECTIONS Glaze: i c.sugar 5 Tbsp. oleo 1/3 c. milk 1 c. chocolate chips Frost with glaze that has been boiled for 1 minute,then add choc- olate chips. Stir and pour onto cake. Ginger Baker NUTMEG CAKE 3 eggs,slightly beaten 2 c.flour 1/2 butter or oleo,softened 1 tsp. baking powder - 1' 1/2 c. white sugar 1 tsp. baking soda 1 c.buttermilk 2 tsp. nutmeg 1 tsp.vanilla 1/4 tsp. salt Icing: 1/2 c.brown sugar 1/4 c. butter or oleo 3 Tbsp.cream or milk 1 1/2 confectioners sugar Preheat oven to 350% Lightly grease two (9-inch) or 1 (9 x 13) pan. In large bowl,cream butter and sugar until fluffy. Add eggs and combine. Mix together dry ingredients and add alternately with but- termilk and vanilla. Bake 25 to 30 minutes. Let cool. May ice with Caramel Icing. Icing:In saucepan, place all but confectioners sugar. Boil for 2 minutes. Remove and cool. Stir in confectioners sugar and beat until smooth. May add more cream or milk to get desired spreading consistency. Ginger Baker RHUBARB CAKE 1/2 c.shortening 2 c. plus 1 Tbsp.flour 1 1/4 c.white sugar 1 c. sour milk 1/2 tsp.salt 1 tsp. soda 1 egg 3 c. rhubarb, cut fine Cream shortening with sugar. Add salt and egg. Add alternately flour with sour milk(add soda to sour milk). Start and end with flour. Stir in rhubarb. 219099 — 89 — CAKES,;COOKIES & CONFECTIONS 1 Topping: 1/3 c.sugar 1 tsp. cinnamon 1/3 c.chopped nuts Mix ingredients well. Bake at 350' for 45 minutes. (Makes a moist cake.) PISTACHIO INSIDE OUTSIDE CAKE 1 yellow cake mix 1 c. oil 1 pistachio pudding mix 1 c. club soda 3 eggs Blend in large bowl. Beat 2 minutes at medium speed. Bake at 350° for 50 minutes. Frosting: - 1 1/2 c.cold milk 1 envelop ®ream Whip 1 pistachio pudding mix 1/2 c. chopped nuts Whip for 5 minutes. Sprinkle nuts on top of frosting. Robert®rake AUNT LOUISE'S CHOCOLATE CAFE 2 c.flour 1 tsp. salt 2 c. sugar 2/3 c.cooking oil 1 c.coca powder 2 c. boiling water 2 tsp. baking powder 2 eggs 2 tsp.soda 2 tsp.vanilla Mix first 6 ingredients. Add oil, water, eggs and vanilla. Bake 35 minutes at 350' in a 9 x 13-inch pan or in 2 layer pans. Frost with chocolate icing.This recipe is very moist and delicious! It can be divided in half for a small cake, 8-inch square pan. Karen Cushman - RICH CHOCOLATE BUNDT CAKE 1 box devil's food chocolate cake 1 c. oil mix 4 eggs small box instant chocolate 1/2 c.warm water pudding 2 c. chocolate chips _ 1 c.sour cream - 90 - I CAKES, COOKIES & CONFECTIONS Mix together; add chocolate chips. Pour into greased 12 cup Bundt pan. Bake in preheated 350' oven for 50 to 55 minutes. Cool in pan at least 1 1/2 hours. Invert on plate. May top with confectioners sugar or drizzle with chocolate glaze, Ginger Baker STRAWBERRY TUNNEL CAKE l 1 angel food cake 1/3 c. lemon juice 2(3 oz.)pkg. cream cheese, i tsp. almond extract softened 1 c. chopped strawberries 14 oz.Eagle Brand sweetened 12 oz. Cool Whip _ condensed milk Cut 1-inch slice off top of cake and set aside. Hollow out cake. Save cake pieces. In large bowl,beat cream cheese until fluffy. Grad- ually add and beat in Eagle Brand,then lemon juice,extract and a few drops of red food coloring, if desired. Stir in cake pieces and berries. Fold in 1 cup Cool Whip. Fill cake;replace top. Chill 3 hours. Frost with remaining Cool Whip. Garnish with strawberries. This is a good recipe to use low-fat type of cream cheese and Eagle Brand for a low- fat, low sugar treat. Ginger Baker TEXAS MILLIONAIRE'S SKEET CAKE 2 sticks butter or margarine 1 c.sour cream 4 Tbsp. cocoa 2 c.flour 1 c.water 1 tsp. baking soda 2 c.sugar 1/2 tsp. salt 2 eggs 1 tsp.vanilla Place butter, cocoa and water in saucepan and bring to a boil. In large mixing bowl,put sugar,eggs and sour cream. Add flour,bak- ing soda, salt and vanilla. Add chocolate mixture;blend well. Batter will be thin. Pour into greased jelly roil pan, 13 x 18-inches. Bake at 375° for 20 minutes. Frosting: stick butter 4 c. powdered sugar 4 Tbsp.cocoa 1 tsp.vanilla 6 Tbsp.evaporated milk or cream 219099 — 91 — CAKES, COOKIES & CONFECTIONS Make now. Frost while cake is hot. Mix until creamy all 5 ingredients. Nancy Kaproth CARROT CAKE 2 c. all-purpose flour 1/2 tsp. salt 1 1/2 tsp. baking soda 4 eggs 2 tsp.baking powder 2 c.white sugar 2 tsp. cinnamon 1 1/2 c.vegetable oil Sift flour, soda, baking powder, cinnamon and salt together. Then mix in a separate bowl the eggs, sugar and oil. Add the flour mixture to the egg mixture,plus 1 can of drained crushed pineapple and 2 cups grated carrots. Bake in 9 x 13-inch pan or 2(g lh-inch)loaf pans at 350 in oven until done (45 minutes). Icing: 1 1/2 c. confectioner sugar 2 tsp.vanilla -- 4 Tbsp.butter i Tbsp. milk 1 (8 oz.)Philadelphia cream cheese Beat with electric mixer. Gloria Howell Volunteer with Cornell Retirees Volunteering in Service LEMONADE COOKIES 1 c.Crisco 1 tsp. soda(baking) i c. sugar 1 (6 oz.)frozen lemonade, -- 2 eggs thawed 3 c.flour Cream Crisco and sugar; add eggs. Beat until light and fluffy. Add flour and baking soda;add lh cup lemonade. When still hot from the oven, brush with remaining lemonade and sprinkle with sugar. Bake in oven at 375' for 12 to 15 minutes or until firm. -- Darlene Armstrong — 92 — I CAKES, COOKIES & CONFECTIONS THUMBPRINTS 1/2 c.margarine 1/2 tsp.vanilla '/a c.brown sugar 1 c.flour 1 egg yolk 1/4 tsp. salt Beat egg white; chop nuts. Roll dough into balls. Dip into egg white, then roll in nuts. Press thumb in center and bake at 350' for 10 minutes. Jane Conroy SOUR CREAM COOKIES 1 1/2 c. sugar 3 1/2 c.flour 3/4 c.shortening 2 tsp. baking powder F 2 eggs 1/2 tsp. salt i c.sour.cream 1/2 vanilla 1/2 tsp.Soda Mix together. Drop by spoonfuls on a cookie sheet and bake at 350' to 375° for 12 minutes. BUTTERSCOTCH BROWNIES 2/3 c. butter 2 tsp. baking powder 2 c.brown sugar 1/4 tsp. salt T 2 eggs i c. chopped nuts 2 c.flour Cream butter, sugar and eggs. Add flour mixture and nuts. Bake at 350° for 30 minutes. Jane Conroy MOLASSES CRINKLE COOKIES i tsp.baking soda 2 1/4 c.flour 4 Tbsp.molasses 1/4 tsp. salt 3/4 c.shortening 1 tsp. cinnamon 1 c.sugar 1/2 tsp. ginger 1 egg Mix baking soda and molasses. Let bubble a few minutes. Mix shortening, sugar and egg. Add to molasses mixture. Mix flour, salt, cinnamon and ginger. Add to molasses mixture. Chill in refrigerator for 1 to 2 hours. Roll in balls(teaspoon size)of walnuts. Dip in sugar 219099 - 93 - CAKES, COOKIES & CONFECTIONS and bake on lightly greased cookie sheet. Bake in 375'oven for 12 to 15 minutes. Do not overbake. Twelve minutes is best depending on your oven! You can smash lightly with a glass if desired. (Valerie Moore's recipe.) Nancy Combs PINEAPPLE COOKIES 31/2 c.flour 2 well beaten eggs 1 tsp:soda i tsp. lemon juice 1 tsp.salt 1 c. crushed pineapple(small 1 c.Crisco can,juice and all) 1 1/2 c.sugar Mix and drop by teaspoons on a greased cookie sheet. Bake at 350' for 10 to 12 minutes. Mary Cole CRUSHED PINEAPPLE COOKIES 1/2 c.Crisco 1/tsp. soda 1/2 c.brown sugar 1 tsp. baking powder - 1/2 c.sugar 1 tsp.vanilla i egg 1/2 c.crushed pineapple(juice 1/2 c..chopped nuts and all) 2 c. sifted flour Cream together Crisco, brown sugar and white sugar. Add egg; beat well. Sift together dry ingredients. Add pineapple to Crisco mix- ture, alternating with flour mixture. Add vanilla and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350°for 12 to 15 minutes. In Loving Memory of my wonderful Grandmother, Florence Conover!Murray - MOLASSES COOKIES 1 egg 1 tsp. ginger 1 c.shortening 1/2 tsp. cinnamon 2/3 c. hot coffee 1 c. molasses 1 tsp,salt 4 1/2 to 5 c.flour _--_ 1 c.sugar 2 tsp.soda Chill overnight. Roll, cut and bake at 350' for 8 to 10 minutes. (Place a pan of water in bottom of oven to help keep cookies moist.) Mane Conroy — g4 — CAKES, COOKIES & CONFECTIONS MOLASSES COOKIES 1 c.sugar I c. milk 2 c.molasses 1 heaping tsp, ginger 1 c.cooking oil 1 heaping tsp. cinnamon -- 2 tsp.soda flour 1 tsp.salt Put all ingredients in a large bowl; stir. Add enough flour to make quite stiff. Chill well. Roll cookies on lightly floured board, 1/4-inch thick. Bake at 350° for about 15 minutes. In Loving Memory of my wonderful Grandmother, - Florence Conover Murray BAKE ME NOT PEANUT BARS 1 c. butter,softened 3/4 c. cocktail peanuts 1/2 c.creamy peanut butter 2 c.sugar 1 1/2 c.Pillsbury ail-purpose flour 1 c.water 1 tsp.vanilla extract Makes 24 bars. In large mixer bowl, combine all ingredients except sugar and - water. Blend well in mixer. In 1 1/a-quart saucepan, cook sugar and water to hardball stage (250°) or until syrup forms a hard ball when dropped into very cold water. Pour slowly over butter/flour mixture. Stir until thickened and well blended. Pour into buttered 11 x 7 pan. Cool. Cut into bars. Sheila Buckingham Maleski UNBAKED PEANUT BUTTER COOKIES 1 c.sugar 2 c. peanut butter 1 c.white corn syrup 4 c. Special K cereal Combine sugar and syrup. Boil for 1 minute. Add peanut butter. Add cereal. Mix well. Drop from a teaspoon onto waxed paper. Glenda Smith CHOCOLATE NO BAKE COOKIES 2 c.sugar pinch of salt 1 stick oleo 3 c.oatmeal 1/2 c. milk 1 c. crunchy peanut butter 1/2 c. cocoa 1 Tbsp. vanilla 219099 - 9 5 - CAKES, COOKIES & CONFECTIONS ry Bring first 5 ingredients to slow boil for 1 minute. Remove from heat and add oatmeal,peanut butter and vanilla. Mix and drop quick- ly on wax paper. Roberta Drake NO BAKE COOKIES 2 c.sugar '/a c. peanut butter '/z C.cocoa I tsp.vanilla 1/2 c.milk 3 c. raw oatmeal 1/2 c. butter or:margarine ._. Mix together and boil for 1 minute first 4 ingredients. Remove from heat and add remaining ingredients. Mix well and drop from spoon onto waxed paper. Let cool. Debbie Teeter NO BAKE GOODIES 2 c.sugar 1/4 tsp.salt 1/2 c.whole milk i tsp.vanilla -- 1/4 Ib.(1 stick) butter or 1/2 c. peanut butter margarine 3 c. quick cooking oats 3 Tbsp.baking cocoa Combine first 4 ingredients in pan and bring to full boil for 1 minute. Remove from heat. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Let become firm,about 15 minutes,on wax --- paper or long cookie sheet. Sheila Buckingham Maleski PEANUT BUTTER. CHIP COOKIES 1 c.shortening 2 eggs - 1 c.sugar 2 c.flour c. brown sugar 1 tsp. soda 1 tsp.vanilla 2 c. peanut butter chips Cream shortening,sugar,brown sugar and vanilla until light and fluffy. Add eggs and beat mixture. Add flour and soda. Mix well and stir in peanut butter chips. Drop by teaspoonful onto ungreased cook- ie sheet. Bake at 350' for 10 to 12 minutes until light brown. Cool — 96 — i CAKES, COOKIES & CONFECTIONS slightly before removing from cookie sheet. This makes about 5 dozen 2 lh-inch cookies Sheila Buckingham Maleski INTERNET COOKIES 2 c.butter 2 tsp. baking powder 2 c.sugar 2 tsp. baking soda 2 c. brown sugar 1 tsp. salt 4 eggs 24 oz. chocolate chips 2 tsp.vanilla 1 (3 oz.) Hershey bar, grated 4 c.flour 3 c. chopped nuts(any) 5 c.blended oatmeal Preheat oven to 375°. Put oatmeal in the blender until it's a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder, baking soda and salt. Add to creamed mixture. Stir in chocolate chips, Hershey bar and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake 10 minutes. Makes 112 cookies. Debbie Teeter PEANUT BLOSSOMS -- 1 3/4 c.flour 1/2 c.white sugar 1 tsp.baking soda 1/2 c.brown sugar 1/2 tsp.salt 1 egg 1/2 c.oleo 1 tsp.vanilla 1/2 c. peanut butter Sift together flour,baking soda and salt. Cream oleo and peanut butter. Add gradually sugars and beat until fluffy. Add egg and vanil- la,beating well,and finally add dry ingredients. Shape the dough into balls;roll in sugar and place on baking sheet. Bake at 375°for 7 min- utes. Remove from oven. Place a candy kiss in center of cookie and press down firmly so cookie cracks around edges. Bake 2 to 5 minutes more. Mary Cole 219099 - 97 - CAKES, COOKIES & CONFECTIONS OLD FASHION OATMEAL COOKIES 1 c.raisins '/z tsp. baking powder 1 c.water 1 tsp. salt 3/a c.shortening 1 tsp. baking soda - - 1 '/s c.sugar 1 tsp. cinnamon 2 eggs 1/2 tsp. cloves 1 tsp.vanilla 2 c. oats 2 1/z c.flour 1/2 c. chopped walnuts Mix and drop by teaspoons and bake at 350°for 8 to 10 minutes. .lane Conroy OATMEAL CHIP COOKIES 2 c. Pillsbury all-purpose flour ,-12 c.shortening 1 tsp salt 2 eggs 1 tsp.soda" 2 c. quick cooking oats 1 c.sugar 1 c. chopped almonds(optional) 1 c.firmly packed brown sugar 1 (6 oz.)c. semi-sweet chocolate '/s'c.butter,;softened chips In large mixer bowl,combine first 9 ingredients. Blend well with mixer. Stir in remaining ingredients. Mix thoroughly. if desired,chill dough for easier handling. Shape into balls,using round teaspoon for each. Place on ungreased cookie sheets. Bake at 375 for 10 to 12 min- utes. Cool. Makes 90 to 96 cookies. Sheila Buckingham Maleski TRADITIONAL. SUGAR, COOKIES 3/4 c.shortening 2 1/2 c.flour 1 c.sugar 1 tsp.baking powder 2 eggs 1 tsp. salt 1 tsp.vanilla Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour,baking powder and salt. Cover; chill for 1 hour. Heat oven to 400% Roll dough 2/s-inch thick on lightly floured board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown. Darlene Armstrong — 98 — 1 CAKES, COOKIES & CONFECTIONS ROLLED SUGAR COOKIES 3 c.flour 1 c. shortening 1 tsp.baking powder 2 eggs 1 tsp. salt 4 Tbsp. milk 1 c.sugar 2 tsp.vanilla Blend shortening with first 4 ingredients until it looks like coarse meal. Blend eggs, milk and vanilla. Roll, cut and bake at 375' for 8 to 10 minutes. Jane Conroy Sandy Servoss GRANDMA DIXSON'S SUGAR COOKIES 1 c.shortening 1 tsp. soda, dissolved in 1 Tbsp. 2 c.white sugar hot water 4 eggs,well beaten 1 tsp.vanilla 1 tsp. salt 41/2 c.flour '/z tsp. nutmeg Cream shortening and sugar. Add eggs and beat well. Add rest of ingredients and mix well. Chill dough before rolling out. Joyce ®ixson A Touch of Country B&B COOKIE CUTTER SUGAR. COOKIES �® 2 eggs 1 tsp. soda 1 c.shortening 2 tsp. baking powder 2 c.sugar 1 tsp.vanilla '/a tsp.salt 1 c. milk '/z tsp.nutmeg 5 to T c.flour Mix; roll out on floured board. Cut and babe at 350' for 8 to 10 minutes. Jane Conroy MOLASSES SUGAR COOKIES 3/a c.shortening 2 c.flour i c.sugar 1/2 tsp.cloves 1/4 c.molasses '/z tsp. ginger 1'egg 1 tsp. cinnamon 2 tsp.baking soda '/a tsp. salt 219099 — 99 — I CAKES, COOKIES & CONFECTIONS Melt shortening in pan; allow to cool. Add sugar, molasses and egg. Beat well;add dry ingredients. Form into balls;roll in sugar and bake at 375' for 8 to 10 minutes. Jane Conroy SUGAR COOKIES 2 c. sugar 1 tsp. cinnamon 1 c. shortening i tsp. nutmeg 3 eggs 1 tsp. baking soda - 1 tsp.salt 4 tsp. baking powder 4 Tbsp.vanilla 6 to 7 c.flour 1 c.milk Mix sugar,shortening and eggs well. Add remaining ingredients except flour. Mix well and add flour. Roll out on table; cut. Bake at 350' until done. Holley DeGraw EMILY'S PUMPKIN COOKIES 1/2 c.butter(all or part of the 2 tsp. baking powder butter can be substituted with 1/2 tsp.baking soda applesauce) 1 tsp. cinnamon 2/3 c.sugar 1/2 tsp. nutmeg 2 eggs 1/s tsp.ground cloves 1 c. cooked or canned pumpkin 1 1/4 c.old-fashioned rolled oats puree 1 c. raisins 1 1/2 c.white flour(or a little 1/2 c.walnuts more if using homemade pumpkin) Cream butter and sugar together;beat in eggs and add pumpkin. — In another bowl, combine flour, baking powder, baking soda, cinna- mon, nutmeg and cloves. Stir this mixture into pumpkin mixture. Add oats, raisins and walnuts. Combine well. Drop by rounded tea- spoonfuls on greased baking sheet about 2-inches apart. Bake the cookies in a preheated oven at 375'for about 12 minutes. Remove the cookies to a rack to cool. Emily Hart — 100 — CAKES, COOKIES & CONFECTIONS WHOLE WHEAT SNICKERDOODLES (Holly's Favorite) 1 1/2 c. sugar 1 '/a c.flour(all-purpose) 1 c.butter, softened 1 tsp. baking soda 1 egg plus 1 egg white '/a tsp. salt 1 1/2 c.whole wheat flour Topping: 2 Tbsp.sugar 2 tsp. cinnamon In a mixing bowl,cream sugar and butter until fluffy. Add egg and egg white;beat well. Combine dry ingredients; add to creamed mixture and beat well. Combine topping ingredients in a small bowl. Shape dough into walnut sized balls. Roll in cinnamon mixture. Place 2-inches apart on angreased baking sheets. Bake in 400' oven for 8 to 10 minutes. A Van Palen SNICKERDOODLE COOKIES 2 3/4 c.flour 1 1/2 plus'/4 c. sugar 2 tsp. cream of tartar 2 eggs 1 tsp.baking soda 1 tsp.vanilla 1/2 tsp..salt 2 tsp.cinnamon 1 c.shortening 1 tsp. nutmeg Preheat oven to 375% Cream shortening and sugar (1 1/2 cups), add eggs and vanilla. Add remaining ingredients (except spices). In small bowl,combine 1/4 cup sugar,cinnamon and nutmeg. Roll dough in 1-inch balls and roll in sugar. Bake 12 to 15 minutes. Tracy Soule POTATO CHIP COOKIES 1 c.margarine 1/2 c. chopped pecans 2 c.sifted flour 1/2 tsp.vanilla 1/2 c.sugar 1/2 c. crumbled potato chips Mix all together thoroughly and drop from a teaspoon. Bake at 350° for 16 to 18 minutes. 219099 CAKES; COOKIES & CONFECTIONS JON HART'S CHERRY SQUARES 3 c. ail-purpose flour 1 c. butter 1 1/2 c.sugar 4 c.fresh or canned cherries 1 tsp.salt (save Juice for sauce) Cut butter into dry ingredients. Spread half of mixture on the bottom of 9 x 13-inch pan. Spread cherries over it. Spread the second half of the mixture over the cherries;press lightly. Bake in a 350'oven for 45 minutes. Sauce for Cherry Squares: 1/2 c. sugar 3/4 c. cherry Juice 2 Tbsp.cornstarch $/a tsp. almond extract i c. water In a saucepan, mix sugar and cornstarch. Gradually add water and juice. Boil 1 minute, stirring constantly. Add almond extract. Serve over the cherry squares while still warm. OOPIP PIES i c. oleo 3 tsp. baking soda 2 c. sugar i tsp. baking powder 2 eggs 2 tsp.vanilla 4 c.flour 2 c. milk 1 c. cocoa Stir together and bake at 350° for 10 minutes. Whoopie Filling: 5 Tbsp.flour i c.sugar 1 c. milk 1/2 tsp. salt 1 c. oleo 1 tsp.vanilla Cook together flour and milk until paste like. Cool. Cream together oleo, sugar, salt and vanilla. Add flour mix and beat until smooth. Tracy Soule JAN HAGELS 1 c. butter or margarine; 2 c. sifted flour softened 1 Tbsp. sugar i c. granulated sugar '/a tsp. cinnamon egg,separated %c. sliced almonds i tsp. almond extract(optional) — 102 — CAKES, COOKIES & CONFECTIONS Beat butter and sugar until fluffy. Add egg yolk and almond" extract; blend thoroughly. Stir in flour; mix. Turn dough into an ungreased 15 x 10 x 1-inch jelly roll pan. Spread evenly to edges with spatula. Beat egg white until foamy. Spread evenly over dough. Spread nuts. Blend 1 tablespoon sugar and cinnamon and sprinkle over nuts. Bake at 350' for 25 minutes or until lightly browned. Cool in pan on wire rack 10 minutes. Cut into diagonal strips and cool thor- oughly in pan. A holiday favorite for our family! Linda Duttweller PEEK-A-1300 SQUARES — 2 c.sugar 1 tsp. almond flavor 9 p 1/2 lb.oleo 1 can pie filling (cherry, 4 eggs blueberry or even lemon works 3 c.flour yell) Cream slowly sugar,oleo and eggs. Add eggs one at a time. Add flour slowly and almond flavor. Spread about `/s of batter on cookie sheet. Spread pie filling. Then, by teaspoons, drop last 1/3 of batter over this. When it bakes, the drops will spread some and the filling will peak up through the empty spaces. Bake at 350'until light brown on top. Great to take to dish to pass or school snack day. Makes about 24 servings, depends on size cut. Ginger Baker PEPPERMINT KISSES -2 egg whites 3/4 c. granulated sugar dash of salt 1 (6 oz.) pkg. (1 c.)semi-sweet '/s tsp. cream of tartar chocolate chips '1/2 tsp.peppermint extract Beat egg whites, salt, cream of tartar and peppermint extract until soft peaks form. Add sugar gradually, beating to stiff peaks. Fold in chocolate chips. Cover cookie sheet with kitchen parchment paper. Drop cookie mixture from teaspoon onto paper. Bake at 325' for 20 to 25 minutes. Sheila Buckingham Maleski 219099 — 103 — CAKES, COOKIES & CONFECTIONS CHOCOLATE COCONUT BARS (THAT MARY C. _ L S) 1/2 c. butter 12 oz. semi-sweet chocolate 1 1/2 c.graham cracker crumbs chips 7 oz.coconut 1/2 c. peanut butter 14 oz.can sweetened condensed milk You will also need a 13 x 9-inch pan. - Melt butter;mix with graham cracker crumbs. Press into bottom of pan. Top with coconut. Pour condensed milk over that. Bake 25 minutes in 350' oven. Take pan out of oven. Melt chips and peanut butter. Spread over coconut mixture in pan. Cool 30 minutes. Then chill; cut into bars and store at room temperature. Makes 1 pan. Pam Van Valen NO BAKE CHOCOLATE FUDGIES 2 c. sugar 3 c. quick oats -_ 1/2 c.oleo or shortening 1 tsp.vanilla 1/21c.cocoa 1/2 c. peanut butter - 1/2 c. milk 1/2 c. coconut or nuts Bring first 4 ingredients to a boil for i minute. Then turn off heat and add quickly the remaining ingredients. Drop on wax paper! Mary Cole PEA-NUT BUTTER, FUDGIES 1/2 c.oleo 3 1/2 c.quick oats 2 c.sugar 1 1/2 c. peanut butter 1/2 c,milk 1 tsp.vanilla Bring the first 3 ingredients to a boil for 1 minute. Then turn off heat and quickly add remaining ingredients. Mary Cole TREASURE CREST BAILS Bars: 2 c.flour 1 tsp.vanilla 1/2 c.sugar 2 eggs 1/2 c.firmly packed brown sugar 6 oz. pkg.(9 c.)chocolate chips 1 1/2 tsp. baking powder 3/4 c. chopped maraschino 1/2 tsp. salt cherries, drained 1/2 c.oleo, softened i c. chopped walnuts 3/4 c.milk — 104 — -I - CAKES, COOKIES & CONFECTIONS Icing: 2 c. IOx sugar 2 to 3 Tbsp. milk 2 Tbsp.oleo, softened 1/2 oz. (1/2 sq.) unsweetened 1/2 tsp.vanilla chocolate, melted Heat oven to 350°. Grease and flour 15 x 10-inch cookie sheet. Lightly,spoon flour into measuring cup; level off. In large bowl, com- bine flour,sugar,brown sugar,baking powder, salt,oleo, milk,vanilla and eggs. Blend at medium speed until smooth,about 2 minutes. Stir in chocolate chips,cherries and nuts. Spread into prepared pan. Bake at 350°for 25 to 30 minutes or until light golden brown. In small bowl, combine all icing ingredients except melted chocolate. Blend until smooth. Spread over warm, bars. Drizzle with melted chocolate. Cool; cut into bars. Mary Cole SALTED PEANUT CHEWS Crust: 1 1/2 c.flour 1/2 c. oleo, softened 2/3 c.;firmly packed brown sugar 1 tsp.vanilla 1/2 tsp.baking powder 2 egg yolks 1/2 tsp.salt 3 c. miniature marshmallows 1/4 tsp.baking soda Topping: 2/3 c.corn syrup 12 oz. pkg. (2 c.) peanut butter '/a c. oleo chips 2 tsp.vanilla 2 c. crisp rice cereal 2 c. peanuts Heat oven to 350°. Lightly spoon flour into measuring cup;level off. In large bowl,combine all crust ingredients except marshmallows until crumb mixture forms. Press in bottom of ungreased 13 x 9-inch pan. Bake at 350' for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff. Cool while prepar- ing topping. In large saucepan,heat corn syrup,oleo,vanilla and pea- nut butter chips just until chips are melted and mixture is smooth,stir- ring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill; cut into bars. Mary Cole 219099 — 105 — CAKES, COOKIES & CONFECTIONS BUTTER. PECAN TURTLES Crust: 2 c.flour 1/2 c. softened butter 1 c. brown sugar,packed 1 c.whole pecan halves Mix flour, brown sugar and butter, then pat firmly into ungreased 13 x 9 pan. Sprinkle whole pecan halves evenly over crust. Caramel Layer: 2/3 c. butter 1 c. milk chocolate chips 1/2 c. brown sugar Combine the sugar and butter m saucepan and cook over medi- um heat, stirring constantly, until entire surface begins to boil. Pour over crust. Bake at 350'for 18 to 22 minutes or until bubbly and crust is light golden brown. DON'T OVERBAKE. Remove from oven immediately and sprinkle with chips. Allow chips to melt slightly 2 -- to 3 minutes, then slightly swirl chips. Do not spread` Debbie Schott NUT BUTTER, BALLS 2 c.flour '/a c. sugar /2 tsp.-salt 1 c. soft butter 2 tsp.-vanilla Work with a spoon or hands until well blended. Add 2 cups fine- ly chopped nuts and mix well. Shape into 1-inch balls. Bake at 325° for 25 minutes; roll in 10x sugar while still warm. Store airtight. Jane Conroy PEANUT BUTTER, BALLS 1/2 lb. butter 12 oz.chocolate chips 1 lb peanut butter '/a cake paraffin wax 1 1/2 lb.confectioners sugar(6 c.) Mix first 3 ingredients and form into balls,then chill. Melt over very low heat chocolate chips and paraffin wax. Dip in chocolate and cool. Makes 100 balls. Janie Conroy — 106 — CAKES, COOKIES & CONFECTIONS EVE'S FUDGE 4'/2 c, sugar 1 jar Marshmallow Fluff 1 can Pet milk 1 c. nuts 1/2 lb. margarine 2 large(12 oz.) Nestle morsels 2 German sweet chocolate bars or 2 large Hershey bars Bring first 3 ingredients to a rolling boil,then boil 6 minutes. Stir to keep from sticking. Turn heat off, but do not take off stove. Add at.once chocolate bars, Marshmallow Fluff, nuts and morsels. Stir until all are melted and pour in greased cookie sheets, then chill. .lane Conroy ICING 3/4 c. milk 2/3 c. Crisco 4 heaping Tbsp.flour 2/3 c.sugar Boil milk and flour together until very thick. Then cool to very cold. Beat together Crisco and sugar until very fluffy, then add milk mixture and beat until fluffy. The longer you beat,the better it is. Add vanilla during beating (1 to 2 teaspoons). For small size, use 1/2 cup milk, 3 heaping tablespoons flour, 1/2 cup Crisco and 1/2 cup sugar. Jane Conroy NO-BAKE CHERRY CHEESECAKE 1 (S oz.)pkg. Philadelphia cream 1 ready-to-use graham cracker cheese, softened crumb crust(6 oz. or 9-in.) 1/2 c.sugar 1 (20 oz.)can cherry pie filling 2 c.thawed Cool Whip whipped topping Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Top with pie filling. Refrigerate 3 hours or until ready to serve. Darlene Armstrong POTATO CANDY 1 medium potato 1/2 c. peanut butter 1 box confectioners sugar 219099 — 107 — _ i CAKES, COOKIES & CONFECTIONS i Boil potato whole with peeling until fork goes through easily. Peel potato and mash with box confectioner sugar. Roll out flat potato and sugar with rolling pin. Spread peanut butter over rolled out mix- ture. Roll lengthwise into a log roll. Cut in 1h-inch circles and refriger- ate until cool. Glenda Smith OLD-FASHIONED FUDGE (Makes 2 1/z Pounds) 3 c. sugar 3 sq. (10 oz. size) unsweetened i envelope unflavored gelatine chocolate 1 c.milk 1 '/a c. butter or margarine 1/2 c.light corn syrup(Karo) 2 tsp.vanilla extract 1 c. coarsely chopped walnuts Butter an 8 x 8 x 2-inch pan. In 3 1/2-quart saucepan, mix sugar with dry gelatine. Add milk, corn syrup, unsweetened chocolate and butter. Cook over medium heat and stir frequently to 238` on candy thermometer or until a little in cold water forms soft ball that flattens when removed from water. Remove from heat. Pour into a large mix- ing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool, then cut into squares. Florence Laue CHLOE'S RICH AND EASY TWO TONE FUDGE 2 c. (12 oz.)semi-sweet 2 Tbsp. cream or milk chocolate chips 2 tsp.vanilla extract 2 c. (12 oz.) milk chocolate chips 1 c. chopped walnuts 1"(14 oz.)can Eagle sweetened condensed milk(not evaporated milk) In a microwave for a few minutes or in a saucepan over low heat, melt the semi-sweet chocolate chips with sweetened condensed milk, 1 tablespoon cream and 1 teaspoon vanilla. Add 1/2 cup walnuts. Spread into aluminum foil lined or 9-inch square pan. Do the same with the milk chocolate chips, adding the same ingredients. Add 1/2 cup walnuts. Spread over first layer of fudge. Chill 2 hours or until — 108 — CAKES, COOKIES & CONFECTIONS firm. Turn fudge onto cutting board; peel off foil. Cut into small squares. Chloe Hart QUICK CHOCOLATE CHIP CAKE cake mix(chocolate or yellow) light cooking oil (canola or Soy 3 eggs oil) 2 c. chocolate chips Use any store brand cake mix. Mix according to directions EXCEPT use 3 eggs. Replace 1/4 of the water with light cooking oil. Mix in chocolate chips. Bake according to directions,though it usually takes a little longer than the box says. — Diane A.Ayers —EXTRA RECIPESe- 219099 - 109 -