COOKIES, BROWNIES & BARS

CAKES & FROSTINGS

DESSERTS & CANDY

PIES & PIE CRUSTS

BREADS

ENTREES

HORS D' OEUVRES

Short bread cookies
…an Irish Cookie…

1 lb. Butter

½ c. Rice Flour

1 c. Sugar

1 Egg

4 c. Flour

• Bake on cookie sheet cut in SQUARES.
• Sprinkle with granulated sugar.

Bake at 300° 7-10 minutes

1 c. Boiling Water

1 c. Bran Flakes

Mix together and cool.

CREAM TOGETHER:2/3 c. Crisco

1 ½ c. Sugar and  2 Eggs Beaten

2 c. Buttermilk

¼ tsp. Salt

2 c. Bran Flakes

• Add cooled Bran mixture with Buttermilk, flour, and the rest of the bran flakes.
• Bake at 375° for 18 min

Crust

2 sticks of Butter 

2 c. Flour

1 c. Walnuts

• Mix together 

Spread in 13x9 Cake Pan

2nd Layer:

1 c. Cool Whip

Mix together until creamy

Top Layer:

2 small Insant Chocolate Pudding

3 c. Milk

1 tsp. Vanilla

• Top with Cool Whip & Crushed Nuts and Refrigerate

1 Stick of Butter

1 c. Flour

¼ c. Sugar

½ c. Fine Chopped Nuts

Blend ingredients well, and pat in bottom of 9x13 glass baking dish.

• Bake at 350°

  20 minutes

PART TWO:

Ingredient

1 c. Cool Whip

Mix well & Spread on Cooled Crust

PART THREE:

3 c. milk

2 sm. Lemon Instant Pudding

Beat 2 minutes & Spoon over cheese layer.Chill Thoroughly.

1 c. fine ground Pecans

½ lb. Oleo or Butter

5 Tbsp. Sugar

2 c. Flour

1 tsp. Vanilla

Make into Balls

Bake at 250° for1 HOUR

• Immediately out of the oven, DIP in powdered sugar (while hot!).
• Dip again once cooled.
• Store in Freezer bags

CRUST:

1 stick Oleo or Butter

2 Tbsp. Sugar

1 c. Flour

¼ c. Chopped Nuts

FILLING:

1 tsp. Vanilla

½ lg. Carton Cool Whip

Spread on Cooled Crust, put aside.

3rd LAYER:

Prepare 1 lg. Pkg of Instant Choc. Pudding

1 Pkg. Duncan Hines Lemon Cake Mix

1 Pkg. Lemon Instant Pudding

Combine in large bowl, make a well, Put the rest in and beat in

½ c. Water,  ½ c. Oil, ½ c. Milk,  4 eggs

Pour into Bundt Pan

Directions:

• Bake at 350° for 38 to 43 minutes.

• Loosen sides and cool for 10 minutes.

1 c. Butter

1 c. Crisco

2 tsp. Almond Extract

1 c. Sugar

4 ½ c. Flour

Candied Cherries

Directions:

• Bake at 350° 8 - 10 minutes

Combine 3 cups Sugar and 1 cup Milk

Cook to Soft Boil Stage

Remove from heat

ADD

12 oz. Jar of Peanut Butter

7 oz. Jar of Marshmallow crème

1 tsp. Vanilla

Directions:

• Stir to blend & pour into buttered 9x12 pan

1/2 C. Oleo

1/2 C. Crisco

3/4 C. Sugar

1/4 C. Warm Milk

1 Egg

1/tsp Vanilla

1 Egg

1 tsp. Vanilla

40 Graham Crackers (finely crushed)

90 small Marshmallows

8 oz. Dates, cut small

1 ¼ c. Heavy Cream

Directions:

• Combine 2 cups Graham Crackers into dates, nuts, cream and marshmallows.

• Roll into log roll and roll in the remainder of the graham crackers.

• Roll on heavy wax paper, then put into tin foil.

• Refrigerate over night and keep cold.

1 Pkg. Chocolate Cake mix

8 oz. Pkg. Cream cheese softened

1/3 c. Sugar

1 Egg

Dash of salt

1 c. chocolate chips

Directions:

• Mix cake according to box.

• Cream together cream cheese and sugar with mixer.

• Add 1 egg and salt, beat well

• Stir in chocolate chips

• Fill baking cups 2/3 full with cake mix then drop one rounded tsp of cheese mixture into each cupcake.

• Bake at 300°  for 15-20 minute

1 c. Crisco

5 c. Flour, sifted

6 Eggs

4 c. Sugar

1 lg. Can pumpkin

¾ tsp. Baking Powder

3 tsp. Baking Soda

2 tsp. Salt

2 tsp Cinnamon

1 tsp. each: Nutmeg, Cloves, Allspice

1 ½ tsp. Vanilla

1 c. water

1 ½ c. Walnuts

Directions:

• Mix with Electric Mixer

• Grease & Flour Bread Pans

• Yields: 5 loaves

• Bake at 350°

2 ¼ c, Flour, sifted

½ tsp. Salt

1 tsp. Baking Soda

1 c. Crisco

¾ c. Sugar

¾ c. Brown Sugar

2 Eggs

1 tsp. Vanilla

1 c. nuts

1 c. chocolate chips

• Cream together Crisco and sugars

• Add the eggs and vanilla

• Slowly add the dry ingredients

• Add the chips and nuts

• Bake on ungreased cookie sheet.  Watch closely.

• Bake at 350 for 7-10 minutes

3 c. Grated Zucchini

1 ½ c. Walnuts

1 c. Coconut

1 c. Oil

3 lg. Eggs

2 c. Sugar

3 c. Flour, sifted

1 tsp each: Cinnamon, Salt, Baking Soda, and Baking Powder.

2 tsp. Vanilla

Ingredient

Ingredient

Ingredient

Directions:

• Cream the sugar, oil, eggs then add the rest of the ingredients; last of all the zucchini, coconut and nuts.

• Makes 2 loaves

• Bake at 350 for 1 hour

3 lg. Eggs, beaten

1 ½ c. Sugar

1 c. Crisco

2 c. Flour, sifted

½ tsp. Salt

1 tsp. Soda

1 tsp. Cinnamon

1 tsp. Vanilla

1 c. walnuts

• Bake at 350° for 35 minutes

• Check with fork, and cool for 10 minutes.

GLAZE:  

• Mix 2 c. sifted Powdered Sugar

•  2 c. Oleo or Butter, 

•   1 Tbsp. Vanilla and a little milk.

Mix large can pumpkin according to directions for pie filling. Spread into 9x18 Pan.

Sprinkle Yellow Cake Mix over pie filling.

Drizzle 2 sticks melted margarine over top.

• Bake at 350° for 1 hour

1 c. Flour

1 c. Sugar

½ c. Butter, softened

4 Eggs

16 oz. Can Hershey Choc. Syrup

Mint Cream Filling

2 c. Powdered Sugar

½ c. Butter, softened

1 Tbsp. Water

½ tsp. Mint Extract

3 drops Green Food Coloring

Chocolate Layer Topping:

6 Tbsp. Butter

1 c. Mint Choc. Chips

• Mix sugar, butter, eggs and flour
• Add the chocolate syrup
• Mix well then pour into a Greased 9X13 pan.
• Bake at 350 ° for 25 minutes.

• Meanwhile prepare Mint Cream Filling. Spread on top of Brownines and chill.

• Next Prepare Chocolate Layer Topping by Microwaving the butter and chips for  30 seconds – stir until smooth, Pour on top of Mint Cream Filling

1 Lg. Can Pumpkin

1 ½ c. Sugar

2 Tbsp. Clark’s spice – add Cloves

1 tsp. Salt

3 c. Milk

6 Eggs

Note: When using other spices use:

• ½ tsp. Cloves
• 2 tsp. Cinnamon
• 1 tsp. Ginger
• 1/2 tsp. Allspice

2 c. Flour

1 Tbsp. Baking Soda

1 Tbsp. Grated lemon zest

1/3 c. Oleo, softened

½ c. Sugar

¼ c. Fresh squeezed lemon juice

2 eggs

½ c. Milk

1 c. walnuts, chopped

• Combine Flour, Baking Powder, and lemon peel, set aside.

• In medium bowl, with mixer and medium speed, beat oleo and sugar until creamy.

• Add lemon juice, beat in eggs on low speed, alternately add flour mixture and milk until blended.

• Stir in chopped nuts.

• Spread into Greased bread tins.

• Bake at 350° for 50 minutes

2 c. All Purpose Flour

1 Tbsp. Baking Powder

½ tsp. Salt

½ tsp. Baking Soda

5 Tbsp. Chilled Solid Veg. Shortening

1 c. Buttermilk

• In large bowl, sift together Flour, Baking Soda, Saltand Baking Powder.
• Using Pastry Blender or 2 knives, cut the shortening into the flour mixture, until coarse crumbs form.
• Add the Buttermilk, tossing with a fork until dough forms.
• Turn dough out onto a lightly floured surface.
• Gather into a disk
• Knead lightly a few times, just until smooth.
• The dough can be made up to 2 hours ahead of time, wrapped in plastic wrap and kept in the Refrigerator until ready to use.
• Pat the dough until ¾ inch thick.
• Use a glass or biscuit cutter dipped in flour to make biscuits
• Place 2 inches apart on UNgreased Baking sheet.
• Bake at 425° for 8-11 minutes.

4 c. Sifted Flour

1 ¾ c. Crisco

1 Tbsp. Sugar

2 tsp. Salt

1 Tbsp. Vinegar

1 Egg, beaten

½ c. Water

• Knead 8 –10 times
• Cut off enough for each pie
• Roll into crust

1 c. (2 sticks) Butter, Softened

¾ c. Sifted Powdered Sugar

2 ¼ c. Unsifted Flour

½ c. Finely Chopped Pecans

4 Eggs

1 ½ c. Granulated Sugar

1 c. Real Lemon Juice

1 tsp. Baking Powder

1 ½ c. Fresh or Thawed Frozen Blueberries

• Beat Butter in medium sized bowl with mixer until fluffy
• Add powdered sugar, beat until combined
• Beat in 2 c. of the flour
• Stir in ¼ c. of the pecans
• Press onto bottom of greased 13x9 inch baking pan
• Bake 350° for 20 minutes or until golden.

STEP TWO:

• For the Filling, combine eggs, granulated sugar, lemon juice, baking powder, and remaining ¼ c. of flour in large bowl
• Beat with mixer on medium speed, 2 minutes

STEP THREE:

• Sprinkle berries over prepared crust.
• Top with filling and remaining ¼ c. pecans. Bake 30-35 minutes longer or until set and top is lightly golden. Cool.
• Sift powdered sugar over top and cut into bars

3 eggs, well beaten

1 ½ c. Sugar

1 c. Oil

2 c. Flour

½ tsp. Salt

1 tsp. Cinnamon

1 tsp. Baking Soda

1 tsp. Vanilla

• Mix in order given and beat well.
• Bake at 350°
• Time: until it looks like cake

ADD:

• 4 medium apples, sliced
• 1 c. walnuts
• Fold into mixture
• Bake in 9x13 pan.
• Glaze once cooled

2 c. Milk

¼ c. Sugar

½ c. Bisquick

¼ c. Oleo

4 eggs

1 ½ tsp. Vanilla

1 c. Coconut

Ingredient

• Use blender or mixer

• Put together and pour into 9 inch glass pie dish, buttered.

• Bake at 350°

1 Box Orange cake mix

1 sm. Box orange jello, DRY

1 c. Water

1/3 c. Oil

2 Eggs

1 tsp. Vanilla

1 tsp.orange flavor

16 oz. Sour Cream

2 c. Sugar

12 oz. Frozen Coconut

½ c. Orange Juice

1 tsp. Vanilla

1 tsp. Orange Flavor

CAKE:

• Mix Cake Mix, Jello, Water, Oil Eggs, Vanilla and orange flavor.

• Place in 2 layer pans

• Bake at 350° for 30 minutes.

FILLING:

• Beat with a mixer; Use between layers

• Set aside 1 c. of the Filling

ICING:

• 13-½ oz. Cool Whip

• Mix with 1 cup of the filling

• Use this on top and on sides of the cake.

3 oz. Cream Cheese, softened

¾ c. Powdered Sugar

1 tsp. Vanilla

4 squares semi-sweet chocolate, melted

1 ½ c. Heavy Cream

Directions:

• Blend Cheese with sugar, until light and fluffy.

• Add Vanilla

• Stir in melted chocolate, blending well.

• Whip cream until soft peaks form

• Gradually fold into chocolate mixture.

• Store in Refrigerator.

1 ½ c. Fine Vanilla Wafers, crumbled

6 Tbsp. Melted Oleo

• Mix together
• Press firmly into 9inch pie plate
• Chill to set

3 ½ oz. Can flaked Coconut

2 Tbsp. Melted Oleo

• Press into 9inch pie plate

• Bake at 325° for 15 minutes.

1 1/2 C. Cornflakes or Rice Krispies

1/2 C Sugar

1/2 C oleo or Butter Melted

• Press into 9inch pie plate
• Chill

1 Pkg. Yellow Cake Mix

¼ c. Oleo

2 Eggs

1 c. Sour Cream

1 can Apple Pie Filling

1/3 c. Brown Sugar

1 tsp. Cinnamon

• In Mixing Bowl, combine cake mix, soft butter, and 1 egg to crumbly.

• Reserve ½ cup.

• Press remaining Egg with Sour Cream

• Spoon over crust.

• Stir Apple pie filling with brown sugar and cinnamon

• Spoon over sour cream mixture.

• Sprinkle with reserved ½ c. crumbled mixture

• Bake at 350° for 40 minutes

1 can milk

4 Egg Yolks

½ c. KEY Lime Juice

• Mix together Milk Egg yolks and Key Lime Juice

• Beat 1 egg white until stiff.

• Fold into mixture

• Beat 2 egg whites and gradually add 6 Tbsp. Sugar and ½ tsp. Cream of Tartar.

• Put into baked Graham Cracker pie shell.

• Bake  at 350° until egg whites are golden

2 c. Sugar

¼ c. Oil

3 lg. Eggs

1 c. Dates or Raisins

1 c. Walnuts

1 tsp. Vanilla

2 tsp. Cinnamon

3 c. coarse Apple Chunks, unpeeled

½ tsp. Salt

3 c. Sifted Flour

• Put apples, nuts, dates in large bowl
• Mix in soda, flour, powder and stir into large bowl.
• In another bowl, beat together, sugar, oil, vanilla, cinnamon, salt and eggs.
• Mix together
• Bake at 325° for 1 hour

5 ¼ c. Powdered Sugar

4 c. Chunky Peanut Butter

1 c. Oleo – melted

6 c. Rice Krispies or Special K

½ Cake of Wax

1 lb. Hershey Bar

1 –12oz Chocolate Chips

• Mix together in a large bowl the sugar, peanut butter, oleo and Cereal
• Melt in Double Boiler the wax, Hershey bar, and Chocolate chips.
• Shape Peanut butter mixture into balls, teaspoon size.
• Dip in Chocolate Mixture
• Cool on Wax paper