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HomeMy WebLinkAboutBaptist cb 5.pdf by tablespoons on greased cookie sheet about 2 inches apart.Sprinkle with sugar before baking. Raisins may be added to mixture. Bake about 12 minutes in 400' oven. Makes 4 dozen. Gladys Willis _ NO BAKE OATMEAL COOKIES 2 c. sugar 1/2 c. peanut butter 1/2 c. milk 1 tsp. vanilla '/z C.cocoa 3 c. quick oats 1/4 c. butter Nutmeats(optional) Mix first 4 ingredients in saucepan; bring to a boil. Boil 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon on ungreased cookie sheet.Chill. Dolley Clark LEMON ROUNDS 1/2 c..Crisco 1 tsp. baking.powder 3/4 CG..Sugar '/2 tsp.salt 1 Tbsp. lemon juice 1/2 c. crushed lemon drops 1/4 tsp. lemon rind, grated 1 egg 11/2 c. sifted flour Preheat oven to 350°.Cream Crisco and sugar,then add egg,lemon juice, and 'rind. Combine flour, baking powder, salt, and crushed candy. Add to creamed mixture. Mix at high speed until well blended. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350' for about 10 minutes or until edges are brown. Cool slightly. Put on cookie racks. Ice if you want. Ana Kastenhuber CHOCOLATE DROP COOKIES 2 c. brown sugar 1 tsp.baking soda 1 c. melted butter 1 tsp. baking powder 1 c. sour milk 1 c. chopped walnuts 3 c. flour Pinch of salt 2 eggs 1 tsp. vanilla 4 sq. chocolate, melted Mix all together and let stand'/2 hour.Drop on cookie sheet. Bake in moder- ate oven until done. Eunice Beardsly CHOCOLATE CLIPPERS 1 c. shortening 2 c. flour 1 c. brown sugar 1 tsp.salt 'h c. white sugar 1 tsp.baking soda 2 eggs 1 (6 oz.)chocolate chips 2 tsp.vanilla- 1 c. chopped walnuts 17 7-94 73 Cream first 5 ingredients together, then add the next 5 ingredients. Mix to- gether well. Drop by teaspoon onto greased cookie sheets. Bake at 375' until done. Eunice Beardsly NO BAKE OATMEAL COOKIES 2 c. sugar 1/2 c. peanut butter '/z c. milk 1 tsp.vanilla '/z C. cocoa 3 c. quick oatmeal 114 c. butter Nutmeats(optional) Bring sugar, milk, cocoa, and butter to a boil. Boil 1 minute. Remove from heat and stir in peanut butter,vanilla,oatmeal,and nutmeats.Drop on ungreased cookie sheet and chill. Dolly Clark CHINESE ALMOND COOKIES '.41/2 c. shortening ' 1 tsp. soda --- 1 Tbsp. almond extract 1/2 tsp. salt 1 egg 1 c.blanched whole almonds 1 c.sugar (about 45) 3 c.flour Glaze: 1 egg, beaten 2 Tbsp.cold water Cream shortening;add egg and extract.Gradually add flour. Mix flour,salt, Wand soda together. Add gradually to egg mixture. Roll into 1 inch balls (chill if necessary or wet hands). Place on ungreased cookie sheet. Flatten cookies with heel of your hand.Cookie should crack around edges.Press an almond in center of each cookie.Brush with glaze. Bake at 350' for 15 to 20 minutes. Makes 40 to 50 cookies. Mary Tutton CHOCOLATE CHIP DATE NUT COOKIES 1/2 c. melted oleo '/z tsp.water yx c. peanut butter 21/4 c.flour 1/4 c. sugar- 1 tsp.baking soda 3/4 c.brown sugar 1 c.chocolate chips 3 - 2 eggs /4 c. dates 1 tsp.vanilla 3/4 c. chopped nuts Stir peanut butter in melted oleo. Add sugars; stir until smooth. Add re- maining ingredients in order. Mix; drop onto greased cookie sheet. Bake in pre- heated oven at 375 fora to 10 minutes. Sonja Schreiber -74 _ J CHOCOLATE CHIP COOKIES 21/4 c flour 1 pkg. instant chocolate or vanilla 1 tsp. baking soda pudding mix 1 c. buffer or margarine 2 eggs '/a c. sugar 12 oz. chocolate chips 314 c.packed brown sugar 1 c. chopped walnuts 1 tsp. vanilla Mix all ingredients together and drop by teaspoonful on ungreased cookie sheet.Bake at 375° for 8 to 10 minutes. Judy Owens PEANUT BLOOMS 1/2 c. sugar 1 tsp. salt 1/2 c.:brown sugar 1 egg 1 c.,peanut butter 2 tsp. milk 13/4 c.flour 1 tsp. vanilla 1 tsp. baking soda 48 kisses Mix sugar,brown sugar,peanut butter,egg,milk,and vanilla.Add flour,bak- ing soda,and salt.Mix until blended well.Roll into balls and roll in sugar.Place on greased cookie sheets. Bake at 375° for 10 to 12 minutes. Press down kiss until cookie cracks. Put back in oven and bake until brown. Pat Meeker OLD-FASHIONED SUGAR COOKIES 21/4 c. flour 2 eggs '14 Up.salt 4/2 tsp.vanilla 2 tsp.baking powder 1 Tbsp. milk 1/2 c. buffer 1/2 tsp. nutmeg 1 c.sugar Siff flour with baking powder,salt,and nutmeg;set aside.in large bowl,beat butter, sugar, milk, and vanilla. Beat until fluffy; gradually add flour mixture until well combined.Refrigerate for 1 hour.Roll out on floured surface and cut. Bake at 375° for 10 to 12 minutes. Pat Meeker BOILED COOKIES 2 c. sugar 3 c. oatmeal 1/2 c. butter or oleo 1/2 c. peanut butter 3 to 4 Tbsp. cocoa 2 tsp. vanilla 1/2 c.milk Place 4 ingredients in saucepan on stove; bring to boil. Boil 1 minute and remove from stove.Add oatmeal, peanut butter,and vanilla.Drop on waxed pa- per and let cool and dry. Helen Jackson 1717-94.. 75 ROLLED SUGAR COOKIES 3 c. flour 1 c. sugar I tsp. baking powder 1 c. shortening 1 tsp. salt Blend shortening with all other ingredients until it looks like coarse meal. Blend 2 eggs,4 tablespoons of milk,and 2 teaspoons of vanilla.Roll and bake at 375o for 8 to 10 minutes. Jane Conroy FAMOUS NAMELESS COOKIES 1 c.margarine 8 oz.chocolate chips 21/2 c.peanut butter 8 oz. M&M's 2 c. sugar 4 tsp. baking soda 1 tb. brown sugar 1 tsp.vanilla 6 eggs '/z c. chopped nuts Dash of light corn syrup 9 c. oatmeal 8 oz.'chocolate syrup Raisins(optional) Mix all ingredients,except oatmeal,then add oatmeal.If mixture seems too thin,add up to'/2 cup flour.Bake at325°for 10 to 12 minutes.Makes approximately 12 dozen. SUGAR COOKIES '/z c.butter 1 Tbsp.cream or milk 3/4 c. sugar 1114 c. flour 1 egg or 2 egg yolks '/a tsp. salt '/z tsp.vanilla 1/4 tsp. baking powder Cream butter and sugar until light.Add egg and vanilla; beat thoroughly. Sift dry ingredients into others and mix well. Drop spoonfuls of mixture on buttered cookie sheet. Bake 8 minutes at 375o. Eva Krayniak CRUSHED PINEAPPLE COOKIES 1/2 c. shortening 2 c. flour, sifted '/z c.brown sugar '/z tsp.soda '/z c. granulated sugar 1 tsp.baking powder 1 egg '14 Up. salt '/z c. crushed pineapple(as it 1 tsp.vanilla comes in can) 1/2 c. nuts,chopped Cream shortening and sugars.Add egg and beat well.Add sifted dry ingre- dients with crushed pineapple. Mix thoroughly. Add vanilla and chopped nuts. Drop by teaspoons on a greased cookie sheet. Bake in 350 oven for 12 to 15 minutes. Gladys Willis 76 NO BAKE CHOCOLATE COOKIES '/2 C. oleo 3 c. oats '/2 c. milk '/2 c. peanut buffer '/2 C. cocoa 1 tsp. vanilla 2 c.sugar Bring first 4 ingredients to a boil Let boil 1 minute. Remove from heat; add oats, peanut butter, and vanilla. Mix well and spoon on waxed paper. For peanut butter ones, omit chocolate. Eva Rumsey OATMEAL TREATS 13/4 c.flour 2 eggs '/2 tsp. salt '/a c. milk 1 tsp. baking soda 1 tsp.vanilla '/2 c. buffer or margarine, soffened 21/2 c. uncooked oats or 2 c. oats '/2 c. chunk style peanut buffer and '/z c. coconut 1 c.white sugar '/2 c. semi-sweet chocolate pieces 1 c.packed brown sugar '/2 c. raisins Stir until creamy the butter, peanut butter, and sugars. Beat together eggs, milk, and vanilla and add to the preceding.Add sifted dry ingredients plus oats, chocolate,and raisins.Stir all together and drop by rounded tablespoons 3 inches apart on ungreased baking sheet. Bake at 350' about 15 minutes or until slightly browned. G.M. Willis PEANUT BUTTER COOKIES 1 c. shortening _ 2 eggs 1 c peanut butter 1 tsp.baking soda 1 c. white sugar 1/2 tsp. vanilla 1 c. brown sugar '/2 tsp. salt 2 c. flour 1 Tbsp. milk Combine and mix shortening, salt, peanut butter, and sugars. Add beaten eggs,milk,and vanilla.Add flour and soda;mix well.Roll into teaspoon size. Press flat on ungreased cookie sheet. Bake about 15 minutes in oven at 325°. Edith Stoughten SOUR MILK COOKIES 1 c.sugar 1/2 tsp.baking soda '/2 c.oleo 1 tsp. baking powder 1 egg 2 heaping c. flour 1/2 tsp. vanilla '/<tsp. salt '/2 c. sour milk or buttermilk '/2 tsp. nutmeg Cream sugar and oleo;add egg and vanilla. Mix well;mix milk and baking soda together. Siff all dry ingredients and add alternately with milk to creamed t m-94 77 mixture.Mix well. Drop by teaspoons on greased cookie sheet.Bake in preheated 350' oven for about 10 minutes or until done. Edith Stoughten RAISIN COOKIES 2 c. seedless raisins '14 tsp. allspice 1 c. water 2 c. sugar 1 Up. baking soda 3 eggs, beaten 1 c. shortening 1 tsp. vanilla 2'tsp. salt 1 tsp. baking powder 11/2 tsp.cinnamon 4 c. flour '/a tsp. nutmeg 1 c. chopped nuts Boil raisins in water 5 minutes and cool;add baking soda. Blend shortening _. with sugar until light and fluffy.Add beaten eggs,spices,vanilla,and cooled raisin mixture.Add sifted dry ingredients and nuts;mix well and chill.Drop by teaspoon- fuls on greased and floured cookie sheet. Bake 12 to 15 minutes at 375° to 400° or until firm. Curly Cretser, 1959 BRICKLE BITS 3 c.flour 1 or 2 tsp. vanilla 1;tsp.baking soda 2 eggs 1'tsp. baking powder 1/2 c.grated carrots 1 c. butter 1/2 c.coconut 1 c. sugar 1 pkg. Brickle Bits 1/2 c. brown sugar 1 c. chopped nuts Pinch of salt Sift first 3 ingredients together;set aside.Cream together the rest of ingredi- ents.Stir in cup carrots,coconut,Brickle Bits,and chopped nuts.Mix in dry ingre- dients and mix well.Drop by teaspoons on greased cookie sheet.Bake at 350° for 12 minutes or until golden brown. Fay Hines ANGEL COOKIES 3 egg whites 'h c.chopped nuts 1/2 Up. cream of tartar 1/2 pkg. coconut 1/2 c.sugar Mix all together. Bake at 325' for 25 minutes. Makes 18. Mazzare Spencer JIFFY COFFEE CAKE 4V 1 yellow cake mix 2 tsp. cinnamon 11/2 c.white sugar 1 stick margarine 11/2 c.chopped walnuts Mix cake mix according to directions on box.Bake 20 minutes in a greased 9x13 or 15x9 inch pan.Remove from oven;top with sugar,walnuts,and cinnamon 78 which has been mixed with melted stick of oleo.Return to oven and bake 10 to 15 minutes longer or until done. Hester Covert CHERRY CHEESE CAKE 1 cheny cake mix 11/2 c. milk 2 Tbsp. oil 2 Tbsp. lemon juice 2 (8 oz.)cream cheese 1/2 tsp. almond extract 1/2 c. sugar Red food coloring 4 eggs 1 can cherry pie filling Reserve 1 cup cake mix (dry) in large mixing bowl.Combine cake mix, 1 egg, and oil. Mixture will be crumbly;press mixture evenly in bottom and 3/4 way up sides of greased 13x9 inch pan. In same bowl, blend cheese and sugar.Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed.At low speed, slowly add milk, flavorings, and color; mix until smooth. Pour into crust. Bake at 350' for 45 to 55 minutes until center is firm. When cool, top with pie filling. Chill before serving. Store in refrigerator Linda Stillwell WALNUT CAKE 1 c. buffer 3 c. flour 4 eggs 1 c. milk 2 c. sugar 1 tsp. vanilla extract '14 tsp. salt 1 tsp. almond extract 3 tsp. baking powder Walnuts Cream softened butter and eggs. Add sugar. Whip until fluffy with electric mixer in large bowl.In separate bowl,sift salt,baking powder,and flour.With mixer going,alternate milk and flour into creamed mixture.Add the vanilla and almond extract to milk before mixing. Fold in walnuts. Bake in tube pan (greased and m floured) for 50 to 60 minutes at 350°. Carol Barriers CINNAMON CAKE 1 c.butter 3 c. flour 4 eggs 1 c. milk 2 c. sugar 1 tsp.vanilla extract '14 tsp. salt 1 tsp. almond extract 3 tsp. baking powder Cinnamon/sugar mix Cream softened butter and eggs.Add sugar; whip until fluffy with electric mixer in large bowl.In separate bowl,sift salt,baking powder,and flour.With mixer going,alternate milk and flour into creamed mixture.Add the vanilla and almond extract to milk before mixing. Pour batter into 3 (9 inch) round cake pans. (Pans should be greased and floured.) Sprinkle with"cinnamon/sugar mix and dot with butter. Bake at 350' for 30 minutes or till done. Carol Barriere 1717-94 79 OATMEAL CAKE '11/4 c.:boiling,.water 11/3 c. flour 1 c. oatmeal 1 tsp. cinnamon 1 stick margarine 1 tsp. soda 1 c. brown sugar '/2 tsp. salt 9 c. white sugar 1 tsp.vanilla 2 eggs Mix boiling water and oatmeal.Let stand 20 minutes.Cream together mar- garine and sugars.Add eggs and beat well.Add oat mixture;add dry ingredients and mix well. Bake in greased 9x13 inch pan in 350° oven for 35 to 40 minutes. While still warm, put the following topping on: _1 c. sugar 1 egg 1 c. coconut '/a c.evaporated milk 1 c. chopped nuts 1 tsp. vanilla -1 c. oleo or butter Beat egg; add milk and pour over remaining ingredients, except vanilla. Bring to a boil',stirring constantly; cook slowly 2 minutes.Add vanilla.Spread over warm cake.` Debbie Boynton FRENCH CHEESE CAKE 2 lb. cream cheese 3 tsp.vanilla 1 c. heavy cream '14 tsp. salt 5 eggs 1 Up. butter 1'/2 C. Sugar 5 graham crackers 2 Tbsp. flour Take 1 teaspoon butter and grease 8 inch spring pan.Crush graham crack- ers; put in pan and coat real well. Leave excess in bottom of pan. Beat cream cheese and heavy cream. In a bowl,beat eggs lightly with sugar, satt, flour, and vanilla. Blend with cream cheese mixture; pour batter into prepared pan. Bake 1 hour and 15 minutes at 350'. Turn off heat; let stay in oven 1 hour more. Let cool. Place on plate. Della Snyder NEVER FAIL CHOCOLATE CAKE 1 egg 1/2 c. sour milk 1/2 c.cocoa 1 tsp.vanilla 1/2 c. shortening 1 c. sugar 11/2 c. all-purpose flour 1/2 c. hot water 1 tsp.baking soda Put ingredients in bowl as listed; mix well. Pour in 8 or 9 inch pan or 111/4 x 71/2 x 1:1/2 inch pan.Bake at 350' about:'/2 hour or at 325* for cupcakes. Recipe doubled will fill 9x13 inch pan. June Drew s0 CHOCOLATE MAYONNAISE CAKE j 2 c. flour 1 tsp. baking soda 1 c.sugar 1 c. mayonnaise 1/2 c. unsweetened cocoa 1 c. water 11/2 tsp.baking powder 1 tsp.vanilla Mix and sift flour, sugar, cocoa, baking powder, and baking soda into a large mixing bowl. Stir in mayonnaise. Gradually stir in water and vanilla until j smooth and blended. Grease and line 9x9x2 inch pan with waxed paper that has been greased. Pour batter into pan. Bake at 350' for 40 to 45 minutes or until tested with cake tester and comes out clean.Cool completely. Remove from pan. Frost as desired. j Beverly Brown BERNICE TUCKER'S CHOCOLATE CAKE 1/2 c. shortening 1-tsp..soda 2 c. brown sugar,packed 1 egg 1 tsp.vanilla 'h tsp. salt 21/2 c.flour 1 c. sour milk or buttermilk 1/2 C. cocoa 1 c. hot water Mix all together; add water last. Makes large loaf cake. Grease and flour pan. Bake at 350° until done. Juanita Wojtanik LADIES CHOCOLATE CAKE 1 pkg. dark chocolate cake mix 11/3 c. water 1 pkg. chocolate fudge instant 1 c. sour cream pudding '/a c. salad oil 1 egg 1 (12 oz.)pkg. chocolate chips Mix all together; bake in Bundt pan approximately 45 minutes at 350'.Sprin- kle with powdered sugar. Rhonda Connors TROPICAL DELIGHT CAKE 4 eggs 1 (11 oz.)can mandarin oranges 1/2 c. oil with juice 1 yellow cake mix Beat oil and oranges together. Add cake mix and beat 2 minutes. Grease cake pans and put batter in them. Bake at 350' for 30 minutes. Cool. Icing: 1 (12 oz.)can crushed pineapple 31/2 oz. coconut with juice 8 oz. Cool Whip 31h oz. French vanilla instant pudding 1717-sa 81 lit x v , Mix pudding mix,coconut,and pineapple; fold in Cool Whip.Ready to top your cake. Ana Kastenhuber _ POPPY SEED CAKE 3/4 c. milk 2 c.flour 1/2 c. poppy seed 2 tsp.baking powder 3/4 c. shortening 2 eggs 11/2 c. sugar ''/2 asp. salt 1 tsp.vanilla Soak poppy seeds and milk 5 to b hours.After soaking, mix all in the order given preceding.Put into loaf pan and bake 25 to 30 minutes.When cool,sprinkle with powdered sugar. Bake at 350o. Doris Willett MAN ON THE MOON CAKE 3 eggs 2 tsp. cinnamon '/2 C. oil 2 c. sugar 2 c. flour 2 tsp.vanilla :t 114 Up. salt 4 c. chopped apples 1 tsp. soda 1 c. chopped walnuts Beat eggs unfit foamy.Add sifted dry ingredients.Add remaining ingredients and mix well. Grease and flour 13x9 inch pan. Bake at 350' for 35 to 40 minutes. Frost with; 3 oz. cream cheese, softened 1114 c. 4X sugar 9 tsp.vanilla 114 c. softened butter Mix together; frost cake. Marian Shippos CARROT CAKE 1 c. coconut 1 c. chopped walnuts 2 c. sugar 4 eggs V/z C. oil 2 tsp. soda 2 c. flour 1 tsp.salt 3 c. shredded carrots 2 tsp. cinnamon Preheat oven to 350°. Mix sugar, eg gs,ggs, and oil. Mix flour, salt, soda, and cinnamon.Combine with sugar mixture and mix well.Add rest of ingredients and mix well;pour in a well greased and floured 9 inch long pan. Bake 45 minutes or until done. Frost with: 4 oz. softened cream cheese 2 tsp.vanilla 114 stick melted oleo 1/2 box 4X sugar Mix all well and frost cake when cool. Marian Shippos 82 CARROT CAKE 4 eggs V/2 C. oil 2 c.sugar 2 lb. grated carrots 1 tsp. salt 2 c. flour 2 tsp. cinnamon 2 tsp. baking soda 1/2 c. nuts Cream Cheese Frosting: 1 (8'oz.)pkg.cream cheese 1 lb. confectioners sugar 1 stick oleo 1 tsp. vanilla Mix all together all 9 ingredients; mix well. Spray 9x13 inch pan and pour cake in. bake at 350' for 50 minutes. Cream Cheese Frosting: Cream cheese, margarine, sugar, and vanilla all together and mix well. When cake is cool, ice it and put nuts on top. Eunice Beardsley MARBLED PEANUT BUTTER CAKE 1 pkg. super moist fudge marble 4 eggs cake mix 1 tub creamy deluxe chocolate 11/2 c. peanut butter frosting 1114 c.water '/a c. chopped peanuts Heat oven to 350°. Grease and flour rectangular pan (13x9x2 inches). Beat cake mix,1 cup peanut butter,water,and eggs on low speed for 30 seconds.Beat on medium speed for 2 minutes. Pour in pan; bake 35 to 40 minutes or until done. Cool. Mix frosting and 'h cup peanut'butter well. Spread over cake. Sprinkle on peanuts. Jaqueline Maycumber APPLESAUCE CAKE 1 c. brown sugar 1 tsp. cloves 1/2 c. shortening 1 tsp. nutmeg 2 scant c.flour 1 tsp. cinnamon Salt 11/2 c. applesauce 2 level tsp,baking soda Mix all ingredients together. Add applesauce last. Pour in greased cake pan. Bake at 350' until done. Maybelle Griffen BOILED RAISI N CAKE 1 c. sugar '/z tsp. salt 1/2-c. shortening 1 tsp. baking soda 1/2`c. raisins - 1/2 tsp. nutmeg 1 c.cold water 1/2 tsp. cinnamon 2 c flour 1/4 tsp. cloves 1 tsp. baking powder 1/2 c. chopped nuts 1717-s4 83 Simmer first 4 ingredients slowly for minutes. Let cool and add rest of ingre- dients and beat for 2 minutes.Add nuts rolled in flour. Bake in loaf pan (greased) for 1 hour at 325°. Sylvia Wheeler, 1892-1982 APPLESAUCE CAKE 113 c.sifted flour 1/4 tsp. allspice 1 c. sugar 1/3 c. shortening ;'I tsp. baking powder 1/3 c.milk 1 tsp. baking soda '/a c. chopped nuts 314 tsp.Salt 2/3 c. raisins 1/2 tsp. cinnamon 1 c.thick applesauce 1/4 tsp.cloves: 1 egg,beaten Siff flour once; measure.Add sugar,baking powder, soda, salt, and spices and sift. Add shortening, milk, nuts, raisins, and applesauce. Beat 2 minutes at --- medium speed.Add egg and beat another 2 minutes.Bake in greased bottom of 9x9x2 inch pan for 50 to 60 minutes at 350'. Sylvia Palmer, 1940 SCRIPTURE CAKE 1 If correct ingredients are chosen from references given,these recipes make good cakes. Following mixing directions for any basic white cake. 2/3 c. Psalms 55:21 1/2 tsp. Matthew 5:3 - 2 c. Ecclesiastes 5:12 1 c. I. Corinthians 3:2 3 c. Exodus 29:2 1/2 tsp. Jeremiah 1:11 2 tsp.I Corinthians 5:6 6 Job 6:6 Bake at 350*. Myrtle W. Lee, 1917 SCRIPTURE CAKE If correct ingredients are chosen from references given,these recipes make good cakes following mi)ang directions for any basic fruit cake. 41/2 c. I Icings 4:22 2 Tbsp. I Samuel 14:25 1 c. Judges 5:25 1 tsp. Leviticus 2:13 -2 c. Jeremiah 6:20 6 Jeremiah 17:11 2 c. I Samuel 30:12 1/2 c. Judges 4:19 2 c. Nahum 3:2 2 tsp.Amos 4:5 2 c.Numbers 17 8 2 tsp. Chronicles 9:9 Bake in 325' oven. Myrtle W. Lee, 1917 84 I APPLE CAKE 3 c. flour 1/2 tsp. salt 2 c. sugar 1 tsp. baking powder V/z C.oil 2 tsp.vanilla 2 eggs 4 c. sliced apples 2 Up. cinnamon 1 c. nuts Mix first 8 ingredients; add apples and nuts. Mix until apples and nuts are blended.Bake in 9xl3 inch ungreased pan for 55 minutes at 375' or until a tooth- pick comes out clean. Eva Rumsey DESSERT 1 angel food cake 1 small container Cool Whip 1 small pkg. lemon pie and pudding mix T Prepare pudding as directed on package. Cool and fold into Cool Whip. Cut cake so it is a layer cake.Put some of the lemon mixture in between the layers, then ice the cake with the rest of the lemon and Cool Whip mixture. Sarah Jane Michener HOT MILK CAKE 4 eggs 1 tsp.vanilla 2 c. sugar 11/4 c.milk 21/4 c. flour 10 Tbsp. butter or margarine 21/4 tsp. baking powder In a mixing bowl,beat eggs at high speed until thick,about 4 minutes.Grad- ually add sugar,beating until mixture is light and fluffy.Combine flour and baking powder, add to batter with vanilla and beat at low speed until smooth. In sauce- pan, heat milk and butter just until butter is melted, stirring occasionally Add to batter,beating until combined.Pour into a greased-13x9x2 inch baking pan.Bake at 350* for 30 to 35 minutes,;or until cake tests done.Coot on wire rack. This is delicious with any flavor ice cream or strawberries and Cool dip. Lena M. Garvin REFRIGERATOR CHEESECAKE 1 (8 oz.) pkg.cream cheese 1 (12 oz.)can evaporated milk '/s c. granulated sugar Graham cracker crust for 9x13 inch 2 tsp.vanilla pan 1 (3 oz.)pkg. lemon jello Press graham cracker crust into pan,reserving'/n cup for topping.Chill crust. Beat together in a bowl,softened cream cheese,sugar,and vanilla.*Prepare jello using only 1 cup of boiling water and no cold water; let cool until thickened.Add thickened jello to cream cheese mixture; blend well. In a separate (large) mixer bowl, whip evaporated milk until light and fluffy(works best when milk is chilled). 17n-94 85 Fold in cream cheeserjello mixture;pour over crust.Sprinkle with reserved crumbs. Chill several hours or overnight. This should be done prior to making crust and beating cream cheese mix- ture. Ruth Connors SOCK-IT-TO-ME COFFEE CAKE 1 pkg.yellow cake mix 2 tsp. vanilla extract 1/2 c.salad oil 1 c. chopped walnuts 1/2 c. granulated sugar 2 Tbsp. brown sugar 4 eggs` 2 tsp. cinnamon 1 c. sour cream In large mixer bowl,combine cake mix, oil, sugar,and sour cream.Beat in eggs, 1 at a time, and vanilla. Stir in walnuts. Pour 1/2 batter into a greased Bundt or tube pan.Mix together in a small bowl the brown sugar and cinnamon;sprinkle over batter.Pour in rest of the batter.Bake at 350°for 45 to 55 minutes or until done. Let cool 10 minutes in pan;turn out onto serving plate. Sprinkle with confectioners sugar if,desired. Audrey Bostwick MY GRANDMNS THUNDER CAKE 1 c. shortening 1/3 c. pureed tomatoes 13/4 c. sugar 21/2 c. sifted cake flour 1 tsp.vanilla 1/2 c. dry cocoa 3 eggs 11/2 tsp. baking soda 1 c. cold water 1 tsp. salt Cream together shortening,sugar,vanilla, and egg yolks.Beat egg whites until stiff;add water and tomatoes.Mix dry ingredients into creamy mixture. Bake in 2 greased and floured 81/2 inch round pans at 350° for 35 to 40 minutes. Frost with chocolate butter frosting. Garnish with whole strawberries. Enfield Pre-K TOROKS WONDER CAKE 3 c. flour 1 tsp. salt 2 c. sugar 3/4 C. oil 6 Tbsp. cocoa 2 Tbsp. vinegar 2 tsp.baking soda 2 tsp.vanilla Sift together thoroughly. Put in ungreased pan. Make 3 holes. Put oil in one hole,vinegar in one hole,and vanilla in the last.Mix all together with a fork.Bake at 350' for 40 minutes. Connie Cretser 86 TEXAS SHEET CAKE 2 c.flour 4 Tbsp. cocoa 2 c.sugar 2 eggs '/2 tSp. salt 1/2 c. milk 2 sticks margarine 1 tsp. baking soda 1 tsp.vanilla 1 Tbsp.vinegar 1 c. water Combine sugar,flour,and salt in one bowl. Bring water,cocoa, and marga- rine to a boil. In another bowl, combine eggs, milk, vinegar, vanilla, and baking soda.Alternate cocoa mixture and egg mixture into the flour mixture; blend well. Pour into`12x18 inch baking pan. Bake at 350o for 30 to 35 minutes. Check with toothpick. Frosting: 1 stick margarine 1 tsp.vanilla 6 Tbsp.milk 1/2 c. nuts (optional) 4 Tbsp. cocoa Combine everything, except nuts, in a saucepan. Bring to a boil. Remove from heat. Stir in nuts and 1 (1 pound) box of 4X sugar. Spread immediately over cake. Mix up frosting after removing cake from oven. MINUTE'FUDGE FROSTING U 3 Tbsp. cocoa 1/4 c. shortening 1 c. sugar '14 tsp. salt 1/3 c.milk 1 tsp.vanilla Place cocoa, sugar, milk,`shortening, and salt in saucepan. Bring slowly to a full rolling boil,stirring constantly;boil 1 minute.Beat until lukewarm;add vanilla and beat until thick enough to spread.The mixture might still be warm.If becomes too thick, add about 1 tablespoon cream. Fills and frosts 2 (8 inch) layers or a square cake pan. Linda P. Nagle, 1947 MILK AND FLOUR 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; cool to very cold. Beat together until very fluffy,then add milk mixture and beat fill fluffy. The longer you beat, the better it is.Add 1 teaspoon vanilla during beating. Jane Conroy FIRST LADY DOUBLE DIVINITY 2 c. sugar 2 egg whites, beaten 2/3 c.water 1 tsp.vanilla 1/2 c. light corn syrup Dash of salt 1717-94 87 Combine '/2 cup sugar and-'/3 cup water. Cook until small amount of syrup forms soft ball in cold water. Cook remaining sugar, water, and corn syrup until it forms a hard ball in cold water. Cool first syrup mixture slightly; slowly add to egg whites, beating constantly, for 1 to 2 minutes or until mixture loses its gloss. Add second syrup mixture in same way.Add vanilla; turn into greased pan. Cut into squares when cold.Yield: 40 pieces. This is softer and creamer than regular divinity. Mrs. Lyndon B. Johnson, 1971 PEANUT BUTTER CUPS 1 lb. margarine 3 tsp.vanilla 2 c. peanut butter 6 oz. semi-sweet chocolate chips 21/2 to 3 lb.10X sugar(powdered) 1/4 lb. paraffin wax Cream margarine and peanut butter. Add sugar until consistency to form into balls the size of large marbles.Add vanilla; mix thoroughly using hands. Melt chocolate in doubleboiler.Dip balls in chocolate using toothpicks.Place on wax paper. Cool.Yields 125 pieces. Enfield Fifth Grade Cookbook, 1971 ICE CREAM SANDWICHES 'h c. cam syrup 4 c. Rice Krispies cereal 1/2 c. peanut butter 1,pt. ice cream, cut into 6 slices In medium mixing bowl,stir together corn syrup and peanut butter;add Rice Krispies cereal.Stir until well coated; press mixture evenly in buttered 13x9x2 inch pan. Place in freezer or coldest part of refrigerator until firm. Cut mixture in 12 (3 inch)squares.Sandwich ice cream between 2 squares.Freeze until firm.Cut each sandwich in half and wrap individually in foil Store in freezer until ready to use. Cell Dyer BROWNIE MIX 6 c. flour 8 c. sugar 4 tsp.baking powder 1 can cocoa 4 tsp.salt 2 c. vegetable shortening In large bowl,sift dry ingredients.Cut in shortening with pastry blender.Store in cool place. Use in 10 to 12 weeks.-Makes 17 cups of mix. Dolly Clark PINEAPPLE SNOW 1 (81/2 oz.)can dietetic pineapple 3 Tbsp. nonfat dry milk tidbits 3 Tbsp. water 1 (2 serving)dietetic lemon gelatin 11/2 tsp. lime or lemon juice Non-caloric sweetener equal to 2 tsp. sugar Drain syrup from pineapple into measuring cup; add water to make 1 cup. Pour into saucepan and bring to boil.Dissolve gelatin in the boiling liquid and add 88 sweetening. Chill until lightly thickened; sprinkle dry milk over water and lemon juice in small bowl and beat with beater until like whipped cream. Fold gelatin into whipped cream. Pour in sherbet glasses and chill. Garnish with pineapple tidbits. Serves 4. Contains 4 grams of carbohydrates. Agape Cookbook CREAMY RICE PUDDING 4 c milk '/z C. sugar 1/2 c. rice '/z tsp.salt 1/2 c. raisins - 1 tsp. vanilla(can add if you want) _ Use a double boiler for this pudding. Put milk and rice in top of double Moiler and cook over hot water about 1 hour, stirring every so often. Add sugar, raisins, and salt. Keep cooking until rice is tender. Makes 4 to 6 servings. Sprinkle with nutmeg when serving. Doris Tucker Willett BAKED PINEAPPLE 1 (20 oz.)can crushed pineapple 2 eggs '/z c. sugar 6 to 8 slices bread 2 Tbsp.flour Dash of salt 1 stick margarine Melt margarine; mix all ingredients, except bread, then fold in bread and bake at 375' for 30 minutes. Jane Conroy CHOCOLATE CHIP BARS 2 c. packed brown sugar '/2 tsp. salt 2/3 c. margarine,softened -- 1 tsp. baking.powder 3 eggs 1/2 c. chopped nuts(optional) 1 tsp.vanilla 6 oz. chips (chocolate or 2 c.flour - butterscotch) Combine and mix first 3 ingredients.Add and mix the rest of the ingredients. Bake at 350 for 25 to 30 minutes. Check at 20 minutes. Do not overbake. PEACH COBBLER 1 stick margarine 11/2 tsp. baking powder 1 c flour 114 c. milk 1 c. sugar 1 large can sliced peaches Melt margarine in bottom of pan. Drain peaches. Place peaches in pan. Mix flour,sugar,baking;powder,and milk in bowl.Pour over peaches.Bake at 350° approximately 45 minutes to 1 hour. Cheryl Oltz 1717-94. 89 CREPES 11/2 c. flour 6 eggs 11/2 c. milk 1`stick margarine Mix flour, milk, and eggs thoroughly. Melt 1/2 stick margarine in no stick fry pan on medium high heat.Pour small amount of mixture evenly over bottoms and up the sides of pan.With spatula,work around sides and lift flat crepe off in about 1 minute. Spread with fruit,jam, or jelly and roll up. Helen Jackson OLD-FASHIONED BREAD PUDDING 4 c.bread,cut up 2-c. scalded milk with 1/4 c. butter Beat: 1/2 c. sugar 2 eggs 1/4 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg Mix all together; put in bowl and place in pan with 1 inch water. Bake at 350, for 40 to 45 minutes. Sauce: Melt in pan 1/2 cup butter. Stir in 1 cup brown sugar; boil and stir on low heat for 2 minutes.Stir 114 cup milk;bring to boil.Stir constantly.Serve over bread pudding. Jane Conroy PINEAPPLE FILLING 1/2 c sugar 1 can crushed pineapple < 6'Tbsp. margarine 5 slices white bread 4 eggs Pinch of salt Cream together margarine, sugar,and salt.Mix with fork,then add pineap- pie and bread cubes.Add juice of pineapple.Bake until light crust forms. Bake at 350' for 45 minutes or until done. Very good served with ham. Joan Eisenhardt CREAM PUDDING - 3 Tbsp.cornstarch 2 c.milk 1/2 c.sugar 9 tsp.vanilla '/2 tsp. salt Mix dry ingredients together.Add to milk and cook over slow heat until thick- ened.Add vanilla. May vary by adding 4 tablespoons cocoa and 1 tablespoon butter for choc- olate pudding. Eva Krayniak ;.. 90 _.J JELL-0 SQUARES 3 small boxes Jell-0 4 c. water 4 pkg. plain gelatin Mix all together and let set until firm. Cut in squares. Good in children' lunches. Eva Rumsey CHEDDAR PEAR CRISP 21/2 lb.fresh pears 1 Tbsp. cornstarch Juice of lemon '/a tsp. cinnamon 1/2 c.Sugar Pare,core, and thinly slice pears; place in a large mixing bowl. Put lemon juice over pears.Combine sugar, cornstarch, and cinnamon; sprinkle over pears and toss until coated.Turn pears into a 9 inch pie plate.Set aside. Prepare Ched- dar crumble topping.in a bowl,combine flour,cheese,sugar,and butter.Mix until crumbly. Sprinkle over pears. Bake at 425' about 25 to 30 minutes or until pears are tender.Serve warm with vanilla ice cream. Serves 6. 1717-94 91