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| 1/2 lbs of Butter 2/3 cup of Brown Sugar 1 1/2 cups of Flour 1/2 cups of Cornstarch 1/4 tsp of Salt Cream butter until very soft. Blend brown sugar in gradually. Sift flour and measure, then re-sift with cornstarch and salt. Work into butter mixture. Knead in extra flour (about 1/2 cup) until smooth like bread. Bake at 275�F to 300�F, about 25 minutes. |
| 2 cups of Brown Sugar 1 Egg 1 tbs of Flour 1/2 cup of Condensed Milk 1 tbs of Butter Combine all ingredients together with Hand mixer, until smooth. Bake in oven at 300�F for 30 minutes. |
| 5 cups of Rhubarb 5 cups of Sugar 1 small JELLO (Strawberry or Raspberry) 19 oz can of Crushed Pineapple Drain pineapple & mix with rhubarb & Sugar. Boil 20 minutes; add JELLO boil 1 1/2 more. |
| 3 Eggs 1/2 Pint of WhipCream 1 can of Condensed Milk 2 tbs of Chocolate Syrup 12 oz Whisky Put in Blender |
| 1 1/2 cups of Flour 1 1/2 tsp of Baking Powder 1/2 cup of Sugar 1/3 cup of Butter or Margarine 1 Egg 1/2 tsp of Vanilla 1/2 cup of Milk 1 1/2 cups of frozen or fresh Blueberries Crumb 1/2 cup Sugar 1/4 cup of Flour 2 tbs of Butter or Margarine Flour, Baking Powder & Salt Blend Sugar, Butter, Egg & Vanilla until smooth. Add Flour & Milk alternatively till batter is smooth, mix in Blueberries. Make Crumb in a 8 x 8 x 2 pan, add Blueberries. Bake at 375�F for 40 minutes. |
| 1/2 cup of Butter 1/2 cup of Brown Sugar 1 Egg 1 1/4 cups of Flour (All-purpose) 3/4 tsp of Soda 1/2 cup of Peanutbutter 1/2 cup of Sugar 1/2 tsp of Vanilla 1/4 tsp of Salt 1 - Mix butter, peanutbutter, sugar, egg & vanilla together. 2 - Mix dry ingredients. 3 - Blend in the fat mixture. 4 - Shape into balls. 5 - Press with a fork. Bake at 375�F for 10-12 minutes. |
| 1 cup of Sugar 1 cup of Corn Oil 3 Eggs 1/4 tsp of Salt 1 1/4 tsp of Baking Soda 1 1/4 tsp of Baking Powder 1 1/4 tsp of Cinnamon 1 1/4 cups of Flour ( All-purpose) 2 cups of grated raw Carrots 1/2 cup of Walnut Combine sugar, oil and beat. Add eggs,one at a time, while beating. Sift dry ingredients and add to mixture, beat until well blended. Fold in raw carrots and walnuts. Put in 2 cake pans. Bake at 300�F for 1 hour. Put a tin of water in the oven. Icing Have an 8 oz package of Philladelphia Cream cheese at room temperature. Add 1 lbs of Icing sugar, 1/4 cup of butter and 2 tsp of Vanilla. Blend well. Spread between the layers, on top and the sides. |
| 1 Egg 1/4 tsp. of Nutmeg 1/2 tsp. of Vanilla 1 cup of Sugar 1 tbs. of Flour Add slowly almost 1 cup of milk, mix with fork. Bake at 375�F for 25~30 minutes |
| 4 cups of Flour (Approximately) 1/2 tsp of Salt 1 tsp of Baking Powder 1 cup (1/2lbs) of Shortening ICE cold Water Mix until gummy, roll on floured counter. |
| 1 lbs of Raisins-Boil 5 minutes, drain & cool 1 cup of Butter 1 cup of Sugar 1 cup of Gumdrops, cut up, remove the Black ones 1 cup of Apple Sauce 2 Eggs 1 tsp of Vanilla 1 tsp of Baking Soda 1 tsp of Salt 1 tsp of Cinnamon 3 cups of Flour 1/4 cup of Water 1 small jar of Maraschino Cherries 1 small jar of Candied Fruits & Peels Reserve 1/2 cup of Flour to mix with the Gumdrops. Cream butter and sugar, add eggs and vanilla. Add remaining ingredients to flour with water and apple sauce. Grease & line large pan. Bake at 200�F for 2 hours. |
| 1 Egg beaten until foamy 1 cup of Brown Sugar Butter, size of a Walnut Pinch of Salt 1/2 Cup of Raisins, Soaked in hot water Beat the first 4 parts until thick. Bake at 450�F for 5 minutes, reduce to 350�F for 15 minutes. |
| 2 1/2 cups of Flour (All-purpose) 1/2 cup of Cocoa 1 1/2 tsp of Baking Powder 1 1/2 tsp of Baking Soda 1 tsp of Salt 2 tsp of Cinnamon 3/4 cups of Vegetable Oil 1 cup of White Sugar 2 tsp of Vanilla 1/2 cup of Milk 3 Eggs 1 cup of Chopped Nuts (Optional but recommended) 3 tsp of Orange Peel 2 cups of Grated Zucchini Take out the seeds, leave the peel on if you wish and grate. If you use frozen zucchini (Do not drain). Blend dry ingredients & set aside. Blend oil, sugar, vanilla then add eggs one at a time, mix well. Add zucchini & milk alternatively with the dry ingredients. You may use bananas or carrots in place of the zucchini |
| 1 cup of Butter 1/2 tsp of Salt 1/4 cup of Icing Sugar 1 tsp of Vanilla 2 cups of sifted Flour 1/2 lbs of Candied Cherries (Red & Green) Cream the butter with sugar until fluffy. Add flour, salt & vanilla mixing well by hand. Flatten a small bit of dough in the palm of your hand, place a cherry in the center of the dough and cover by pinching dough up and around it, then roll until smooth. Place on a greased cookie sheet. Bake at 325�*F DO NOT BROWN While still hot roll in Icing sugar. |
| 1 cup of Dates 1 1/2 cup of Flour 1/2 cup of Butter or Shortening 1 tbs of Baking Soda 1 Egg 1 cup of Sugar 1 cup of boiling Water 1 tbs of Baking Powder 1/2 cup of Nuts ( Finely chopped) 1 tsp of Vanilla Boil the dates and let them cool. Mix the dry ingredients, blend the sugar and the egg, add the vanilla. Alternate the first preparation woth the dry ingredients and the nuts. Bake at 375�F for aproximately 45 minutes. Topping (After cooking) 2 tsp of Milk 1/2 cup of Brown Sugar 5 tsp of Butter 3/4 cups of Coconut Spread on top & put back in oven for 3 minutes. |
| 2 cups of Flour 1 1/2 cups of sugar 2 tsp of Baking Soda 1/2 tsp of Salt 1 Egg 1 tsp of Vanilla 1- 28 oz (798ml) can of Fruit Salad 1/2 cup of Brown Sugar 1/2 cup of Cocoa While beating the egg add the sugar, flour, salt and baking soda. Add the fruit salad & the vanilla. Put in a buttered pan. Bake at 350�F for 50 minutes. Leave in the pan. Icing 1- 6 oz ( 170ml ) can of condensed milk 3/4 cup of Sugar 1/2 cup of Butter Blend and cook for 10~15 minutes Once the cake has cooled ice it (Top) |
| 2 cups of Brown sugar 1 cup of White sugar 1 cup of Evaporated milk 2 tbsps of Shortening 3/4 cup of Salted peanuts (chopped) Cook until boilling and keep stirring. Set timer for 5 mins. and keep stirring. Remove from heat, add 1 tsp. of Vanilla and nuts. Beat until thick, with electric beater......pour in a greased pan until it hardens. Cut into squares. |
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