Orange Crunch salad

Orange Crunch Salad – Aunt Edna

1 head iceberg lettuce and ¼ head romaine or other lettuce

1 can mandarin oranges, drained

Thinly sliced red onion rings.

Dressing:         ¾ cup sugar

                        1/3 cup white vinegar

                        2 Tb. chopped onion

                        1½ Tb. dry mustard

                        1 cup oil

Whip until thick. Pour over salad. Sprinkle with toasted slivered almonds.

Overnight Lettuce Salad

Seven Layer Overnight Lettuce Salad

1 head lettuce

2 stalks celery                       

2 green onions

1½ cups frozen peas              

2 cups Miracle Whip

2 Tb. sugar                              

1 cup grated cheddar cheese

½ lb. bacon, chopped and crisped

Break lettuce into bite size pieces. Finely chop celery and green onions. Slightly cook peas by bringing to a boil only and quickly drain and shock in cold water. Combine Miracle Whip and sugar. Use a 9 x 13 glass pan and layer lettuce, celery, onions, peas, dressing, cheese and bacon. Cover and let sit in refrigerator for 24 hours. Cut in serving size squares and serve with a pancake turner. (if it doesn’t sit that long, it will not hold together and will be just like a tossed salad)

Nougat

Nougat 

1½ cups white sugar

1½ cups white corn syrup

1/3 cup water

2 egg whites

¼ cup honey, melted

1 tsp. vanilla

½ tsp. almond flavoring

1 cup blanched, toasted and chopped almonds

Boil sugar, syrup and water until brittle (285*). Beat egg whites stiff; add honey gradually and beat thoroughly.

Add cooked, hot syrup slowly, and beat until thick.

Add flavoring and nuts. Pour and press into buttered 9" x 13" pan. Will still be hot. Let stand several hours until cooled and firm. Cut and wrap or dip in chocolate.

Basic Fondant

Basic Cream Fondant

8 cups. sugar

3 cups cereal cream

4 Tb. white corn syrup

4 Tb. butter

Butter sides of pan then add all four ingredients.

Stir carefully over medium heat until sugar is dissolved.

Bring to boil and let fondant boil rapidly until it reaches soft ball stage (230*).

(I cook mine to 226*)

Remove from heat and pour into a buttered 9 x 13” metal pan.

Cool quickly. When cool dump onto cupboard to be beaten.

It will go three stages:

1. a very stiff stage

2. a thin, glossy stage and

3. a stiffer stage when it loses its shine.

Add the flavoring of your choice in the second stage.

If it should go too hard, it can be kneaded with the hands to soften and a little cream could be added a teaspoon at a time.

Put into glass or metal container and cover tightly with foil.

Pumpkin Pie

Pumpkin Pie Baked in Shell

2 eggs

¾ cup sugar

½ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

1 2/3 cup evaporated milk

1¾ cups pumpkin

Combine all ingredients in bowl. Pour into unbaked pie shell.

 Bake at 425* for 15 minutes then at 325* for 45 minutes or until inserted knife comes out clean.

** if the bottom crust on pumpkin and custard pies become soggy after the first day try the following. Break one of the eggs (to be used in the filling) into the unbaked pie crust and swirl it around, coating the surface. Then carefully tip the egg out into a bowl. This coating acts as a barrier that keeps the crust crisp under the moist filling.

Basic Cream Pie

Basic Cream Pie

                                   

½ cup sugar               

1/8 tsp. salt                             

1/3 cup flour                

2 cups milk

3 egg yolks                 

2 Tb. butter

1 tsp. vanilla

Combine dry ingredients in large (8 cup) glass microwave safe container. 

Add milk and egg yolks. Stir well.

Cook on HIGH until mixture comes to boil. Stir often.

Add butter and vanilla. Cover with plastic wrap and cool.

Pour into baked pie shell. Chill. 

Serve with whipped cream.

Variations: Banana Cream Pie, add chopped bananas.

                  Coconut Cream Pie add sweetened flaked coconut to custard with toasted coconut sprinkled on top of whipped cream.

Fresh Strawberry Pie

Fresh Strawberry Pie – Barb Scott

2 prebaked 9" pie shells

1. Cream cheese base: (enough for two pies) 

    Beat together: 1 cup icing sugar

                        8 oz. cream cheese

                        1 tsp. vanilla

    Spread over baked, cooled pie shell

2. Add: 1 pkg. Dream Whip, whipped or

            1 cup whipping cream whipped

3. Slice fresh strawberries over filling. Spoon glaze over all. (can use Danish Dessert) 

    Garnish with more whipped cream.

4. Strawberry Glaze:   1 cup water

                                    1 cup sugar

                                    3 Tb. cornstarch

                                    3 Tb. Jello

Mix. Bring to boil. Add Jello. Stir to dissolve. Cool slightly.

Quick Strawberry Pie

Dissolve 1 small pkg. strawberry Jello in 1¼ cups boiling water.

Add 2 cups vanilla ice cream. Stir until melted. Chill about 20 minutes. 

Fold in 1 cup sliced, drained, strawberries.

Pour into baked, cooled pie shell. Chill until firm.

Pastry

Tenderflake Pastry

5 cups flour

1 lb. Tenderflake lard

2 tsp. salt

2 tsp. sugar

1 egg, 2 tablespoons vinegar and ice water to make 1 cup.

Yield: 3   9" double crust pies or 6 shells

·        Tenderflake Lard is completely non-hydrogenated. Hydrogenation, and partial hydrogenation, are the processes by which liquid oils are turned into solids. Unfortunaltely, this may create high levels of trans fat.

·        Health experts the world over agree that trans fat is a higher risk factor than saturated fat for coronary heart disease.

·        Because Tenderflake is non-hydrogenated it has only 1% naturally occurring trans fat, compared to the leading brand of shortening at 15% trans fat (per 10g serving)

Rhubarb Crumble

 Rhubarb Crumble - Esther Bryant

2½ cups diced rhubarb                      

2/3 cup sugar                         

1/3 cup flour                           

¼ tsp. salt                               

½ tsp. cinnamon                     

Mix together in casserole dish.

Topping:

1 cup brown sugar                 

1 cup quick oats

¾ cup flour                              

¾ cup butter

½ tsp. salt

Mix like pastry and spoon over rhubarb mixture.

Sprinkle with 3 Tb. water.

Bake at 350*F for about 40 minutes.

Frozen Raspberry Delight

Frozen Raspberry Delight

Crust:  ½ cup nuts, chopped

            ½ cup butter

            1 cup flour

            ¼ cup brown sugar

Rub together. Spread in  9 x 13 baking pan. Bake at 350* for 15 minutes, stirring occasionally. Cool. Reserve 14 cup for topping.

Filling:  1 pkg. frozen raspberries

             2 egg whites

             1 cup sugar

             1 Tb. lemon juice

             1 tsp. vanilla

             Pinch of salt

             1 cup whipping cream

Whip cream and set aside. 

Beat egg whites until foamy. Add sugar, lemon juice, vanilla and salt. Beat together for about 5 minutes. 

Fold in whipped cream.

Pour this mixture over crumbs. Spread evenly. 

Sprinkle with reserved crumbs. Freeze overnight.

Rhubarb Delight

Rhubarb Delight - Wendy Godenir

1 yellow or golden cake mix

6 cups rhubarb

1 cup sugar

2 cups whipping cream

Prepare cake mix according to directions on package.

Pour into deep 9x13 inch pan.

Top with uncooked rhubarb, then sprinkle sugar on top.

Pour whipping cream over the whole thing. Do not mix in.

Bake at 350* for 45 – 60 minutes.

Set in refrigerator overnight.

Ice Box Dessert

Ice Box Dessert – Herta Gehmlich

 6 Tb. cocoa and 2 Tb. butter

    or 2 squares unsweetened chocolate

1 cup sugar

4 Tb. water

4 eggs, separated

1 tsp. vanilla

dash of salt

1½ cups cream, whipped

About 2 boxes Vanilla wafers

Beat egg whites until stiff and set aside.

In 8 cup glass measure melt sugar, cocoa, butter and water in microwave until almost boiling. Add beaten egg yolks (and cook a bit longer if not thickened).

Fold in beaten egg whites, salt and 1 tsp. vanilla. Cool.

Fold in whipped cream. (I like to use I cup of cream whipped plus I envelope of prepared Dream Whip)

Line bottom and sides of large bowl with cookies.

Spoon in some chocolate mixture.  Alternate cookies and mixture until used. Cover. Let set in fridge overnight.

Brownie Pudding

Brownie Pudding – Olivet Prince

1 cup flour      

2 tsp. baking powder  

¼ teaspoon salt

¾ cup granulated sugar

2 Tb. cocoa

                                   

½ cup milk

1 tsp. vanilla                           

2 Tb. butter, melted                

¾ cup chopped walnuts, optional

In medium bowl put flour, baking powder, salt, sugar and cocoa.

Add milk, vanilla and butter. Mix until smooth.

Add nuts and stir. Pour into a greased 8” pan.

Sauce: 1 cup brown sugar

            4 Tb. cocoa

            1¾ cups hot water

Mix brown sugar and cocoa and sprinkle over batter. Pour hot water over entire pudding.

Bake in 350* oven 40 to 50 minutes.

Serve warm with ice cream or cold with whipped cream.

Texas Sheet Cake

Texas Sheet Cake 

Bring to boil:    1 cup butter

                        1 cup water

                        4 Tb. cocoa

I do this in the microwave.

Cool a bit then add:     2 cups sugar

                                    ½ tsp. salt

                                    2 cups flour

Beat well and add:      2 eggs

                                    ½ cup sour cream

                                    1 tsp. soda

Beat some more. Pour into greased 18” x 12” pan.

Bake at 400* for 20 minutes.

While cake is cooling,

Bring to boil:    ¼ cup butter

                        3 Tb. cocoa

                        ¼ cup water

Add:     2 – 3 cups icing sugar

            1 tsp. vanilla

Beat until smooth. Frost while cake is still warm.

Barb's Lemon Squares

Barb’s Lemon Squares

1 cup flour

¼ cup icing sugar

½ cup butter

¼ tsp. salt

¼ cup ground almonds

Mix together. Press into 8” or 9” pan.

Bake 12 minutes in 350* oven.

Beat together: 2 eggs

                        1 cup sugar

                        ¼ tsp. baking powder

                        2 Tb. lemon juice

                        grated rind of one lemon

                        2 Tb. flour

Pour over crust. Finish baking about 20 minutes longer.

Remove from oven and sprinkle with icing sugar.

Icebox Cookies

Icebox Cookies – Olivet Prince

½ cup butter

1 cup brown sugar

1 egg

½  tsp. vanilla

½ tsp. baking soda

dash salt

1¾ cups flour

½ cup chopped walnuts or pecans

Cream butter, sugar, egg and vanilla well.

Add dry ingredients and mix well.

Form dough into roll. Wrap in plastic wrap.

Chill until firm.

Slice and bake on parchment lined baking sheet at 375* about 8 minutes. 

Makes 5 dozen.

**use a wire cheese cutter for easier and neater cutting of ice box cookie dough.

Lebkuchen

Lebkuchen – Herta Gehmlich

1. Bring to boil. Then Cool:  ¼ cup butter

                                              ½ cup honey

                                             ½ cup Rogers Golden Syrup or half molasses

2. Grind:          ½ cup citron peel

                        1 cup blanched almonds

   Add to cooled mixture.

3. In mixer beat until light:        1 large egg

                                                   ¾ cup brown sugar

                                                   1 tsp. grated lemon rind    

4. add cooled mixture.

5. Add:             2½ cups flour

                        ½ tsp. soda

                        1 tsp. cinnamon

                        ½ tsp. nutmeg

                        ½ tsp. allspice

                        1/8 tsp. cloves

    Mix well.

6. Chill thoroughly.

7. Using small portions roll on floured board. Cut with round cutter. Place on parchment lined pans.

8. Press blanched almond into center.  Bake at 350* about 9 minutes.

9. Remove from pan. place on waxed paper. Brush tops with thin icing while hot.

    2 cups icing sugar, 1 tsp. vanilla, hot water

10. Store in tightly covered container.

$250 Cookies

$250 Cookies 

2 cups butter

2 cups white sugar

2 cups brown sugar

4 eggs

2-3 tsp. vanilla

4 cups oatmeal

2 tsp. baking powder

2 tsp. baking soda

1 cup toasted coconut or nuts, optional

1 - 2 cups milk chocolate chips

1 cup toffee bits

3-4 cups flour

1. Cream butter and sugars. Add eggs and vanilla.

2. Pulse 3 cups of the oatmeal in food processor. Add all oatmeal, baking powder, soda, coconut and chips. Mix.

3. Add flour.

4. Drop dough by teaspoon onto parchment lined cookie sheet.

5. Bake at 375* for 12 – 15 minutes.

Oreos

Oreos – Olivet Prince

2 Duncan Hines Devil Food Cake mixes

4 eggs

2/3 cup oil

Mix well. Roll into balls. Place on cookie sheet.

Bake at 375* for 8 minutes.

When removing pan from oven, tap pan on cupboard to flatten cookies.

When cooled, put together with icing.

            ½ cup cream cheese (125g.)

            1/8 cup butter

            2 cups icing sugar

            1 tsp. vanilla

Makes about 6 dozen.

Ginger Snaps

Ginger Snaps – Olivet Prince

Cream:            ¾ cup margarine

Add:                 1 c. sugar

                        ¼ cup molasses

                        1 egg

Mix well and add:        2 cups flour

                                    1 Tb. ginger

                                    2 tsp. baking soda

                                    1 tsp. cinnamon

                                    ½ tsp. salt

Form into balls. Roll in sugar. Do not flatten.

Place on greased baking pan.

Bake at 350*

Cracker Jack Cookies

Cracker Jack Cookies – Carla

1 cup butter                                        

1 cup brown sugar

1 cup white sugar                               

2 eggs

2 tsp. vanilla                                       

1½ cups flour

1 tsp. baking soda                              

1 tsp. baking powder

2 cups oatmeal                                    

1 cup coconut

2 cups Rice Krispies

Cream butter well and blend in sugars. 

Beat in eggs and add vanilla. 

Let sit 1 hour.

Add dry ingredients leaving coconut and Rice Krispies until last and mix in with a spoon.

Drop by teaspoonsful onto greased baking sheet.

Bake at 350* for 10 – 12 minutes.

Yield: 6 dozen

Carrot Cookies

Carrot Cookies  - Aunt Edna                       

Cream:            1 cup sugar

                        ¾ cup margarine

                        1 egg

Add:     1 cup cooked, mashed carrots

            1 cup walnuts, chopped

            1 tsp. vanilla

            ¼ tsp. salt

            2 tsp. baking powder

            2 cups flour

Mix well. Drop from teaspoon onto greased baking sheet.

Bake at 350* until lightly golden.

Ice while warm. Use rind and juice of 1 orange, soft butter, and icing sugar.

Angel Food Cake Topping

Topping for Angel Food Cake  - Joyce Salmon

Mix together well:      4 egg yolks

                                    ½ cup sugar

Add ¾ cup pineapple juice. Cook until thick.

Add 16 large marshmallows. Stir well until melted. Cool.

Add 1 cup cream whipped. Refrigerate.

Spoon over cake then sprinkle with crushed peanut brittle.

Orange Cake

Orange Cake – (Bob’s favourite)

1¾ cups flour

2½ tsp. baking powder

½ tsp. salt

½ cup butter

1 cup sugar

½ tsp. vanilla

2 eggs

2 Tb. grated orange rind

½ cup milk

½ cup orange juice

Preheat oven to 350* for square cake or 375* for layers.

Set oven 25* lower for glass ovenware.

Grease and lightly flour an 8”x8” cake pan or two 8” layer cake pans. Measure flour, baking powder, and salt onto sheet of waxed paper. Stir thoroughly to blend.

Cream butter until fluffy; gradually add sugar mixing until creamy.

Add vanilla, eggs and rind, beating well after each addition.

Add dry ingredients alternately with liquids, starting and ending with dry ingredients and mixing until well blended after each addition. Turn into prepared pans. Spread batter evenly.

Bake square cake 45 – 50 minutes; layers for 25 – 30 minutes. Turn out on wire rack to cool.

**When cutting cake layers, mark lines by putting toothpicks into edges of cake. Using a long serrated knife and a sawing motion, cut from edge toward centre, rotating cake as you cut.

  

Basic Butter Icing

¼ cup soft butter                    

2 cups icing sugar

1 tsp. vanilla

3 Tb. cream, warmed (cold milk or cream will cause curdling)

Cream butter until fluffy. Add I cup icing sugar gradually and cream thoroughly. 

Add flavouring and 1 tablespoon cream. Beat thoroughly. Add remaining sugar, continuing to beat well.

Yields: Sufficient frosting for top and sides of an 8” or 9” square cake or top and sides only of 8” or 9” round layer cake or top of 24 cupcakes.

Notes: 1. To frost top only of an 8” square cake use ½ above recipe.

            2. To fill and frost an 8” round layer cake use 1½ times above recipe.

            3. To fill and frost 9” round layer cake use double above recipe.

Orange Butter Icing

            Use 3 tablespoons orange juice instead of cream, and ½ teaspoon lemon extract and 2 teaspoons grated orange rind.

German Chocolate Cake

German Chocolate Cake – Colleen May

3 squares Baker’s milk chocolate      

¼ cup water

½ cup butter, softened                                   

1 cup white sugar

2 egg yolks

½ tsp. vanilla

1¼ cups flour

½ tsp. baking soda

½ cup sour milk

2 egg whites

Melt chocolate with water until smooth. Cream butter and sugar until smooth. Add egg yolks and beat. Blend in vanilla and chocolate. Alternate flour and soda with sour milk on low speed.

Beat on medium for 1 minute. Beat egg whites until stiff. Fold into cake batter. Pour batter into greased and floured 9” square pan. Bake at 350* for 35 minutes or until done.

Frosting:          2/3 cup undiluted evaporated milk

                        2/3 cup granulated sugar

                         2 egg yolks

                         1/3 cup butter

                         ¾ tsp. vanilla

                         1 cup angel-flake coconut

                         2/3 cup chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan.

Cook over medium heat, stirring constantly until mixture comes to a full boil, about 2 minutes. Continue boiling, stirring constantly about 5 minutes more, or until mixture turns slightly golden.

Stir in coconut and nuts. Cool. Frost cake.

To cut cake, use knife dipped in hot water.