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1
cup graham cracker crumbs Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350 degrees for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. � |
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1000
gr. Mixed salted nuts Mix all ingredients in very large roaster or large pans. Bake in very slow oven (250 degrees) 2 hours, stirring and turning mixture with wooden spoon every 15 minutes (be careful not to crush cereals). Makes 9 quarts. Note: You can substitute equal amounts of other ready-to-eat cereals (kinds that won't crush) for any of cereal ingredients above, if you wish. � |
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2
cups all purpose flour Mix together flour, baking powder and salt. Cut in shortening with 2 knives or a pastry blender, until mixture is the consistency of coarse cornmeal. Make a well in centre of these ingredients; add liquid slowly. When all the liquid has been added, stir dough rather vigorously until it comes freely from the side of the bowl. Turn dough onto lightly floured board and knead lightly for a FEW MINUTES. Roll or pat out to desired thickness - about � inch. Cut dough with 2-inch floured biscuit cutter; place on ungreased baking sheet. Bake in a hot oven (450 degrees) 12-15 minutes. � |
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1
cup butter or margarine Preheat oven to 350 degrees. Grease 13" by 9" baking pan. In large saucepan over very low heat, melt butter or margarine and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, vanilla and salt; stir in nuts. Pour into pan. Bake 30 to 35 minutes until toothpick inserted in centre comes out clean. Cool in pan on wire rack; cut into pieces. Makes about 2 dozen brownies. � |
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1�
cups all-purpose flour Mix dry ingredients and add chocolate chips. Combine egg, milk and butter and stir into flour mixture. Do not beat. Bake 375 degrees for 20 minutes. � |
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2
cups sugar Cook all together till a little dropped in cold water forms a soft ball (238 degrees); remove from the fire, cool, beat well and pour into buttered pans. Cut into squares when nearly cold. � |
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1
cup butter Sift dry ingredients (3 times). Bake at 300 degrees for 30-40 minutes � |
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Pour 2 cups boiling water over 1 cup rolled oats. Let stand 1 hour. Add � cup molasses, 2 tsp. salt, 1 tbsp. butter. Add 1 yeast cake dissolved in � cup lukewarm water (plus 1 tsp. sugar). Add 5 cups flour, no more, no less. Beat well, let rise. Beat again; spoon into pan. Let rise; bake 1 hour. � |
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4
cup oatmeal � |
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Sift
or blend together Mix lightly with a fork to make a soft, slightly sticky dough. Turn dough out on a lightly floured surface and knead gently 8 to 10 times. Roll out or pat to � inch thickness. Cut in 3-inch circles. Bake on ungreased baking sheet in 450 degree oven for 12 to 15 minutes, or until light golden brown. Cool, split in half and butter. Fill with crushed, fresh, sweetened strawberries allow 1/3 cup sugar for each cup fruit). Top with sweetened whipped cream and garnish with whole strawberries. � |
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1
cup sifted brown sugar Combine sugar and melted butter. Add eggs and beat well. add nuts. Bake at 350 degrees for 30 minutes. Cut in squares. Cool in pan. � |
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1
cup shortening � |
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Melt
4 squares chocolate with 1 cup shortening. Add 3 cups flour, sifted with � tsp. salt and 2 tsp. baking powder, alternately with 1 cup milk. � |
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3/4
cup shortening Melt shortening in 3 or 4 quart saucepan over low heat. Remove from heat, allow to cool then add sugar, molasses and egg. Beat well. Sift dry ingredients add to first mixture. Mix well and chill. From in 1" balls; roll in sugar. Bake at 375 degrees for 8-10 minutes. � |
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Chocolate
Sauce (for ice cream)
Combine 1 large can undiluted Carnation Evaporated Milk, 2 cups sugar and 3 squares unsweetened chocolate in a sauce pan. Bring to boil over medium heat. Cook 5 minutes, stirring vigorously. (Start timing when mixture begins to bubble around edge of pan.) Remove from heat; add 1 tsp. vanilla. Beat with rotary type beater for 1 minute. (Makes 2� cups.) Serve hot or cold on ice cream or cake. � |
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Place
in 8x8 pan: Bake 40 minutes at 325 degrees. � |
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5
cups thinly sliced apples (about 5 to 7 apples) Wipe,
quarter, core, peel and slice apples, then measure. Combine sugar, cinnamon
and apples in bowl before preparing pastry, (amount of sugar depending
on tartness of apples). Preheat oven to 450 degrees. (Very hot). Prepare
pastry as in general directions for double-crust pies. Fill pastry-lined
pie plate with apple mixture. Dot with small pieces of butter. Cover with
top crust. Place pie on lowest rack in oven preheated to 450 degrees.
(Very hot oven). Bake for 10 minutes, then reduce heat to 350 degrees.
(Moderate oven) and bake for 45 to 50 minutes longer. Serve warm or cold.
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Children's
Favourite Chocolate Cookies
1
cup shortening Cream shortening, add sugar gradually when beating eggs. Cream well together. Sift dry ingredients add to creamed mixture, add coconut and vanilla. Drop by teaspoon on greased sheet. Bake at 375 degrees for 6 minutes. � |
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Corn
Syrup & Corn Flake Squares
Bring 1 cup brown sugar and 1 cup corn syrup to a boil and boil for 1 minute. Add � cup peanut butter, 1 cup chocolate chips and 4 cups of crushed corn flakes. Combine all ingredients together and spread in a 9"x13" pan. � |
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Base:
In heavy saucepan bring ingredients to a boil stirring constantly. Reduce heat and stir approximately 10-15 minutes. (goes brown). Pour over base and let cool. Topping: Melt 1 cup chocolate chips in microwave and spoon over the top. � |
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�
cup melted butter Melt 1.5 cups chocolate chips. Spread over top and refrigerate. |
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Pour: 2 cups boiling water over 2 cups Nabisco Bran. Set aside and let stand Cream: 1 cup sugar, 2 cups brown sugar, 1 lb. Crisco, 1 tbsp. Salt Add: 4 beaten eggs; 1 quart buttermilk; 4 cups All-Bran Let stand while you sift together 5.5 cups flour, and 5 tsp. Baking soda. Add to bran mixture. Fold in: Bran and � lb. Raisins. Let stand in fridge 24 hours before using. Bake at 400 degrees for 15 to 20 minutes. N.B. Do not mix when you remove from fridge. Just scoop into muffin tins. (Will keep up to 8 weeks) � |
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�
cup butter Melt 12 oz. chocolate chips and � bar para wax in double boiler (or microwave). Keep on low heat while dipping balls. Place balls on cookie sheet and put in fridge to set.
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Orange Chiffon Cake Heat oven
to 325°. Stir together flour, sugar, baking powder and salt. Make a "well"
and add in order: oil, egg yolks, water and orange peel. Stir until smooth. Measure
egg whites and cream of tartar into large mixer bowl. Beat until whites form
very stiff peaks. Gradually pour egg yolk mixture over beaten whites, gently
folding just until blended. Pour into ungreased tube pan, 10x4 inches. Bake about
75 minutes or until top springs back when touched lightly with finger. Invert
tube pan on funnel; let hang until cake is completely cool. Frost cake
with Orange Butter Icing. Orange
Butter Icing Blend butter,
sugar, orange peel and juice until smooth. |
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