Try some of these delicious recipes I've
collected for many years. Cookies, Cakes & Desserts
Try some of these delicious recipes I've
collected for many years.
ALMOST CANDY BARS
1 Cup Margarine or Butter
1 Pkg. Devil's Food Cake Mix
1 Cup Coconut
1 Pkg. (6 Oz) Butterscotch Chips
1 Pkg. (6 Oz.) Semi-sweet Chocolate Chips
1 Cup Chopped Nuts
1 Tin Sweetened Condensed Milk
Heat oven to 350o. In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15" x 10" jelly roll pan; press lightly. Sprinkle with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk over all ingredients. Bake for 20-30 minutes or until light golden brown. Cool completely - cut into bars.
APPLE CRISP
1 Cup Flour
1 Cup Quaker Quick (Rolled) Oats
1 Cup Brown Sugar
1 Tsp. Cinnamon
1/2 Cup Butter
4 Cups Sliced Apples
Wash, peel and slice apples to make 4 cups. To make crumb mixture, combine flour, quick oats, brown sugar and cinnamon. Blend in butter until mixture is "crumbly". Mix about half of the crumb mixture with the apples and spread in a buttered baking dish. Cover with remaining crumbs and pat down lightly. Bake in preheated oven at 350 degrees for 35-40 minutes or until apples are tender. Serve hot or cold with cream.
BANANA BREAD
1 Cup Sugar
1 Tsp. Sour Milk
1/2 Cup Shortening
1 Tsp. Lemon Juice
2 Eggs (Beaten)
2 Cups Flour
3 Large Bananas (Mashed)
1/2 Tsp. Baking Soda
1 Tsp. Baking Powder
Pinch of Salt
Cream sugar and shortening. Add eggs, bananas, liquids, then dry ingredients. Bake in loaf pan for 1 hour at 350 degrees.
BLUEBERRY CAKE
CREAM TOGETHER:
1/2 c. butter 1 c. sugar
1 tsp. vanilla 1 egg
Cream well then blend in:
2 c. flour 4 tsp. baking powder
1/2 to 3/4 c. milk
Add 1/2 c. flour to 1 c. blueberries to coat berries. Gently fold in berries.
Bake at 325 degrees for 45-50 mins until done.
BOILED FRUIT CAKE
1 Pkg. Dark Raisins
1 Cup Sugar
1/2 lb. Butter
2 Tsp. Cinnamon
1 Tsp. Cloves
2 Cups Boiling Water
Mix all above ingredients together in a large pot. Bring to a boil for a few minutes. Let cool.
Add:
3 Cups Flour and 2 Tsp. Baking Soda
Fold into a well-greased baking pan. Bake for 2 hours at 300 detrees.
CHERRY WALNUT COOKIES
1/2 Cup Butter
3/4 Cup Brown Sugar
1 Egg
4 Cups Flour
1 Tsp. Baking Powder
1/4 Cup Chopped Walnuts
1/2 Cup Cherries
Cream butter, mix in sugar and egg. Gradually add dry ingredients (except cherries) until well blended. Bake at 350 degrees for 20-25 minutes. Cool and cover with frosting, then cut into squares with a piece of cherry on each square.
CHOCOLATE COVERED SNOWBALLS
2 Cups Icing (Powdered) Sugar
1/2 Cup Butter
5 Cups Coconut
1 Tin Condensed Cream
Mix above ingredients together. Roll into balls, refrigerate for one hour.
MELT IN A DOUBLE BOILER:
1 Block Parawax (Half of Big Block)
2 (6 Oz.) Bags Chocolate Chips
Using a toothpick or skewer, dip the snowballs into the chocolate and return to refrigerator until ready to serve.
CHEWY CHOCOLATE BROWNIES
2 Squares Unsweetened Chocolate
1 Cup Sugar
1/2 Cup Chopped Nuts
1 Tsp. Vanilla
1/2 Tsp. Baking Powder
1 Egg
3/4 Cup Pastry Flour
Melt chocolate and butter over hot water. Add sugar and beat until light and fluffy. Cool. Add slightly beaten eggs. Mix and sift flour and baking powder twice and add to chocolate. Add vanilla and nuts. Bake in moderate oven (375 degrees) about 30 minutes. Cut into squares.
CHOCOLATE MARSHMALLOW SQUARES
1/4 Cup Butter
1 Tbsp. Peanut Butter
1 Pkg. Sm. Marshmallows
1 Pk. Chocolate Chips
Melt chocolate chips with butter, then add peanut butter. Cool a little then add marshmallows. Stir until covered. Pour into buttered dish and cool. Cut into squares.
COCONUT PINEAPPLE CAKE
1/2 lb. Butter
1 3/4 Cups White Sugar
3 Eggs
2 3/4 Cups Flour
1 Cup Coconut
2 Tsp. Baking Powder
1/2 Cup Crushed Pineapple (Drain and Save Juice)
1 Pkg. Cherries
1 Tsp. Vanilla
1/2 Cup Pineapple Juice
1 Pkg. Raisins
Cream butter and sugar, add eggs - one at a time. Then add pineapple juice to dry ingredients and beat with vanilla. Add fruit and pineapple. Bake 2 hrs. at 300 degrees.
DARK FRUIT CAKE
2 1/2 Cups Flour
4 or 5 Eggs
2 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Cups Dark Brown Sugar (Firmly Packed)
½ lb. Butter
1 Pkg. Dark Golden Sun Raisins
1 Tbsp. Vanilla
½ Pkg. Large Dark Seeded Raisins
1/4- ½ Cup of Dark Rum
½ Pkg. Dark Currants
1 Pkg. Glazed Cherries
1 Pkg. Mixed Fruit
1 Lg. Apple (Grated)
½ Tsp. Each of Cloves, Cinnamon, Spice
1 Tin Crushed Pineapple - Drained (Save Juice)
1/4 Cup Black Currant Jelly or Jam
On the day you are going to bake the cake, combine all ingredients EXCEPT the butter, sugar eggs, flour, baking soda and baking powder. Let stand at room temperature for 3-4 hours. When ready to make cake, stir baking soda and baking powder into the flour. Then cream butter, sugar and eggs well in another large bowl.. Pour in the ingredients from the other bowl. Blend until well mixed, alternately adding flour mixture. Mixture must be of a medium consistency. If mixture is too thin, add more flour. If is too thick,
add some of the pineapple juice (or as my mother does - some wine or liquor).
Grease large cake pan and line with brown paper (grease the paper as well). Bake for 3 - 3½ hours on low heat (300o). Larger cakes may need extra time. Cake is done when cake tester inserted in cake is clean. DON'T OVER BAKE as it will dry out the cake.
(This recipe has been used by our family for wedding cakes for many years)
JELLY DESSERT
2 Pkgs. Peach* Jell-O (Small)
1 White Jelly Roll or Pound Cake
1½ Cups Vanilla Ice Cream
1 Double Pack Dream Whip (Or Ready-made Whipped Topping)
1 Lg. Tin Crushed Pineapple
2 Tins Sliced Peaches* Drained)
Mix 2 pks. jelly with 1 cup hot water. Stir in ice cream, add crushed pineapple and peach slices. Line 9" glass dish with jelly roll (or pound cake). Pour mixture over jelly roll. Cover with dream whip. Garnish with slices of peaches. Let stand for about 1 hour before serving.
This is a really nice dessert and is quick and easy to make.
* Strawberries, oranges, bananas or cherries can be substituted for peaches.
LIGHT FRUIT CAKE
½ lb. Butter
1 2/3 Cups White Sugar
3 Eggs
2 3/4 Cups Flour
½ Cup Coconut
2 Tsp. Baking Powder
½ Cup Crushed Pineapple
½ Cup Pineapple Juice
1 Pkg. Cherries
1 Box. Golden Sun Raisins
1 Tsp. Vanilla
Cream butter and sugar, gradually adding eggs then remainder of ingredients. Pour into a well greased and papered pan and bake for 2 hours at 275o, then for 1/2 hour at 300o.
PINEAPPLE SQUARES
½ Cup Soft Butter
1½ Cups Icing (Powdered) Sugar
1 Egg
1 Tin Crushed Pineapple (Drained)
1 Tin Cream
2 Cups Flour
1 Cup Butter
4 Tbsp. Sugar
Mix flour, butter and sugar until well blended. Save half of this mixture for top. Bake the remainder for 20 mins. in a slow oven (300o). Cream butter, gradually beat in icing sugar. Add 1 unbeaten egg and beat with electric mixer. Spread this over bottom mixture (after it has cooled). Drain pineapple, and fold in tin cream. Spread over icing sugar mixture. Cover with remaining crumb mixture. Cut into squares.
PINEAPPLE SNOWBALLS
1 Tin Pineapple Cubes
1½ Cups Graham Wafer Crumbs
1 Cup Icing Sugar
½ Cup Butter
2 Cups Coconut
Drain pineapple. Cream butter and icing sugar. Add coconut and mix well. Place cube pineapple in center of hand and cover chunk with mixture and form into a ball. Roll in graham wafer crumbs and store in fridge until ready to serve. These are DELICIOUS and are very quick and easy to make.
SO IF YOU NEED COOKIES IN A HURRY, THESE ARE THE ONES!!!
PARTY SHEET-CAKE
1 Pkg. Yellow Cake Mix
8 oz. Cream Cheese (Room Temp)
1 Large Pkg. Vanilla Instant Pudding
2½ Cups Milk
2 Large Tins Crushed Pineapple (Well Drained)
2 Large Containers Cool Whip (Thawed)
½ Cup Coconut
24 Maraschino Cherries
Grease and flour a large sheet baking pan. Prepare and bake cake mix as directed on box. Let cool. Combine cream cheese, instant vanilla pudding and milk. Beat until thick enough to spread on cake. Spread 2 large, well drained Tins of crushed pineapple on top of pudding mixture. Next spread thawed Cool Whip on top of pineapple. Top with coconut and dot with cherries. Refrigerate until ready to serve. Cut into squares.
SAND TARTS
½ lb. Butter
3 - 4 Cups Flour
3 Tbsp. Icing (Powdered) Sugar
1 Tsp. Vanilla
Cream above ingredients together well. Shape mixture into cupcake pans and bake at 350o until crust is light gold. When cool fill with favorite pie filling or jam/jelly and top with cream. Makes 2-3 dozen and can be stored in freezer for 2-3 months (without filling).
THUMBPRINTS
1 Cup Butter
½ Cup Sugar
2 Egg Yolks
1 Tsp. Vanilla
2 Cups Flour
½ Tsp. Salt
1/4 Cup Jelly or Jam
In large bowl cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually add flour and salt until well blended. Refrigerate 1 hour. Preheat oven to 350o. Work with of dough at a time, keep remaining refrigerated. Roll dough in 1" balls. Place on ungreased cookie sheets about 2" apart. Using your thumb or the end of a spoon, make a depression in center. Bake 10 mins. Remove cookies from oven, make depressions again. Fill each with jelly or jam and return to oven to bake 5 more minutes.
VANILLA ICING
½ Cup Butter
½ Cup Shortening
1 Tsp. Vanilla
4 Cups Icing (Powdered) Sugar
2 - 2½ Tbsp. Milk
Beat butter and shortening with electric mixer until creamy. Add vanilla. Stir in icing sugar cup at a time alternately with 2 to 2 tbsp. milk until mixture is smooth. If icing is too soft, add more icing sugar - if too thick, add more milk.
PEACHY-KEEN DESSERT
BASE:
2 Cups Graham Wafer Crumbs
3 Tbsp. Icing Sugar
½ Cup Melted Margarine
Mix together and bake in a 13" x 9" pan at 350 degrees for 5 minutes. Cool.
WHIP:
1 Envelope Dream or Nutri Whip as per package directions. Put aside.
DRAIN WELL:
1 Large tin (796 ml) Peaches
Chop into bite size pieces. Put aside.
BLEND TOGETHER:
1 (8 oz). (Large pkg.) Cream Cheese
1 Cup Icing Sugar
2 Tbsp. Peach Schnapps
FOLD TOGETHER: Cream Cheese Mixture
Dream Whip
Chopped Peaches and
Add 2 cups miniature colored marshmallows.
Spread on cooled crust. Garnish with toasted coconut and sliced almonds. Chill. Keep refrigerated.
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