2 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
3 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. nutmeg
3 c. diced or shredded apples
1 c. walnuts
1/2 c. raisins
In a large bowl, beat eggs. Add sugar, oil, and vanilla. Sift
and fold in flour, baking soda, salt, cinnamon, and nutmeg.
Stir in apples, walnuts, and raisins. Pour into an angelfood
cake pan. Bake at 350 degrees for 1 hour, 20 mins.
1 egg, beaten
1/2 c. sugar
1/2 c. milk
2 Tbsp. vegetable oil
1 c. flour
2 1/4 tsp. baking powder
1 can (21 oz.) apple pie filling
1 can (21 oz.) cherry pie filling
1 Tbsp. lemon juice
1 tsp. vanilla extract
TOPPING:
1/3 c. packed brown sugar
3 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. butter or margarine, softened.
In a bowl, combine first four ingredients. Combine flour and
baking powder; add to egg mixture and blend well. Pour into
a greased 9 X 13 in. baking pan. Combine pie fillings, lemon
juice and vanilla; spoon over batter. For topping, combine all
ingredients; sprinkle over filling. Bake at 350 degrees for
40-45 minutes or until bubbly and cake tests done. If necessary,
cover edges with foil to prevent over-browning.
2 c. graham cracker crumbs
1/2 c. butter or margarine, melted
2 pkg. (3.4 oz. each) instant vanilla pudding mix
2 c. milk
1 quart butter pecan ice cream, softened slightly
1 carton (8 oz.) frozen whipped topping, thawed
2 Heath candy bars (1.4 oz. each), crushed
In a bowl, combine crumbs and butter. Pat into the bottom of
an ungreased 9 X 13 in. pan. Chill. In a mixing bowl, beat
pudding mixes and milk until well blended, about 1 minute.
Fold in the ice cream and whipped topping. Spoon over crust.
Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes
before serving.
1 9 in. graham cracker crust
1 8 oz. pkg. cream cheese, softened
1 14 oz. can Borden Eagle Brand Sweetened Condensed Milk
1/3 c. ReaLemon Lemon Juice
1 tsp. vanilla
1 21 oz. can cherry pie filling
In a large mixer bowl, beat cream cheese until fluffy. Gradually
beat in sweetened condensed milk until smooth. Stir in lemon juice
and vanilla. Pour into prepared crust. Chill 3 hours or until
set. Top with cherry pie filling before serving. Refrigerate
leftovers.
2/3 c. Crisco Shortening
1 1/2 c. firmly packed light brown sugar
1 Tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 c. flour
1/3 c. unsweetened baking cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 c. semi-sweet chocolate chips (12 oz. pkg.)
Heat oven to 375 degrees. Combine Crisco, brown sugar, water
and vanilla in a large mixing bowl. Beat at medium speed of
electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda, and salt. Mix into creamed
mixture at low speed until just blended. Stir in chocolate chips.
Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased
baking sheet. Bake one baking sheet at a time at 375 degrees for
7 to 9 minutes, or until cookies are set. Cookies will appear soft
and moist - DO NOT OVERBAKE. Cool on baking sheet 2 minutes.
Place sheets of foil on countertop. Remove cookies to foil to cool
completely.
1 egg, unbeaten
1 c. brown sugar
1 tsp. vanilla
1/2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. chopped walnuts
Grease an 8-inch square pan. Stir together the egg, brown sugar
and vanilla. Quickly stir in flour, baking soda, and salt. Add
walnuts. Spread in pan and bake at 350 degrees for 18-20 minutes.
(DON'T OVERBAKE!) Cookies should be soft in the center when taken
from the oven. Cool in pan; cut into 2-inch squares.
1 pkg. (14 oz.) caramels
1 can (5 oz.) evaporated milk, divided
3/4 c. butter or margarine, softened
1 pkg. (18 1/4 oz.) German chocolate cake mix
2 c. (12 oz.) semisweet chocolate chips
In a small saucepan over low heat, melt caramels with 1/3 cup
milk. Meanwhile, in a mixing bowl, cream butter. Add cake mix and
remaining milk; mix well. Pour half of the batter into a greased
9 X 13 in. baking pan. Bake at 350 degrees for 6 minutes; sprinkle
chocolate chips over batter. Gently spread caramel mixture over
chips. Spread remaining batter evenly over caramel layer. Return
to the oven for 15 minutes.
1 c. peanut butter
3/4 stick (6 Tbsp.) butter
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour
1/4 tsp. salt
1 11 oz. pkg chocolate chips
Preheat oven to 350 degrees. In a large mixer bowl, beat peanut
butter and butter until smooth, about 1 minute. Add sugar, eggs,
and vanilla; beat until creamy. Blend in flour and salt. Stir in
1 cup of the chocolate chips. Spread into ungreased 9 X 13 in. pan.
Bake 25-30 minutes, or until edges begin to brown. Immediately
sprinkle remaining chocolate chips over cookie layer. Let stand 5
minutes until morsels become shiny and soft. Spread morsels evenly
over top. Cool completely. Cut into 1 1/2 inch bars.
1/2 c. butter
1 c. sugar
2 eggs
1/2 tsp. salt
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. buttermilk
TOPPING:
1/2 c. brown sugar
1/4 c. white sugar
1 tsp. cinnamon
2 Tbsp. flour
2 1/2 Tbsp. butter, melted
1/2 c. chopped walnuts
Mix butter and sugar. Add eggs and vanilla. Mix well. Sift
together flour, salt, baking soda, and baking powder. Add this
mixture alternately with the buttermilk to the egg mixture. Mix
with mixer. Pour half of batter into a 9 X 13 in. greased pan.
Sprinkle 1/2 of the Topping Mixture over batter. Then add remaining
batter. Put remaining Topping Mixture over batter. Pat crumbs
lightly into cake mixture. Bake at 350 degrees for 35-40 minutes.
3 c. (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Dash salt
1 c. chopped walnuts
1 1/2 tsp. vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened
condensed milk and salt. Remove from heat; stir in walnuts and
vanilla. Spread evenly into wax paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water
FROSTING:
6 Tbsp. butter, softened.
1/2 c. cocoa
2 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
Preheat oven to 350 degrees. In large mixer bowl, combine dry
ingredients. Add eggs, milk, oil and vanilla. Beat on medium
speed 2 minutes. Add boiling water. Mix all together. (Batter
will be thin.) Pour into greased 9 X 13 pan. Bake at 350 degrees
35-40 minutes. Cool completely before frosting.
1 pkg. lemon cake mix
1 small box lemon jello
3/4 c. oil
3/4 c. water
1 tsp. lemon extract
4 eggs
ICING:
3 Tbsp. butter
3 Tbsp. lemon juice
1 c. sifted powdered sugar
Mix all ingredients with mixer for 4 minutes. Pour into a 9 X 13
in. greased and floured pan. Bake at 350 degrees for aprox. 40 min.
Remove from oven and pierce with a fork. Heat icing mixture on
stove until melted. Pour over cake while cake is still hot.
3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Mix first four ingredients well. Stir in the remaining ingredients. Chill dough. Heat oven to 375 degrees. Roll dough into balls the size of walnuts. Dip the tops in sugar. Place three inches apart on greased cookie sheet. Sprinkle each cookie with 2 or 3 drops of water for a cracked surface. Bake 10-12 minutes (just until set, but not hard.)
2 c. sugar
1/4 c. cocoa
1/2 c. milk
1/2 c. butter
1/2 c. peanut butter
1/2 tsp. vanilla
3 c. quick cooking oats
Combine sugar, cocoa, milk, and butter. Bring to a boil. Let
boil for 1 minute, stirring constantly. Remove from heat. Stir in
remaining ingredients. Mix well. Drop onto wax paper. (Or for bars, put
in a greased 11 X 7 inch pan.) Refrigerate.
1 c. raisins
1 c. water
1/2 c. oil
1 c. sugar
1 egg, slightly beaten
1 3/4 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1/2 c. chopped walnuts
Bring raisins and water to a boil. Remove from heat. Stir in
oil and cool to luke warm. In a mixer bowl, mix sugar and egg.
Stir raisins into the egg mixture. In another bowl, combine dry
ingredients. Add dry ingredients to raisin batter. Stir in nuts.
Pour into a 9 X 13 inch pan. Bake at 350 degrees for 20 minutes.
1 c. shortening
1 c. peanut butter
1 c. sugar
1 c. brown sugar
3 eggs
3 c. flour
2 tsp. baking soda
1/4 tsp. salt
In a mixing bowl, cream shortening, peanut butter, and sugars.
Add eggs, one at a time, beating well after each addition. Sift
together flour, baking soda, and salt; add to creamed mixture. Roll
into 1 1/2 inch balls and place 3 inches apart on ungreased baking
sheets. Flatten with a fork if desired. Bake at 375 degrees for
10-15 minutes.
1 1/2 c. flour
1 1/2 cubes melted margarine
2/3 c. chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar
1 large Cool Whip
1 large instant pudding (any flavor)
Mix margarine, flour, and nuts. Press in a 9 X 13 inch pan and
bake at 300 degrees for 20 minutes. Cool. Beat cream cheese, sugar
and 1/2 of Cool Whip until smooth. Spread on crust. Mix pudding
as directed on box. Spread on top of cream cheese. Top with remaining Cool Whip.
1 pkg. (6 oz.) semisweet chocolate chips
2 Tbsp. margarine or butter
2 c. Bisquick baking mix
1 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. miniature marshmallows
1/4 c. chopped nuts
Heat oven to 350 degrees. Grease bottom of 9 X 13 inch pan.
Heat 1/2 c. of the chocolate chips and the margarine in heavy 1-qt.
saucepan over low heat, stirring occasionally, until melted. In a
mixing bowl, mix baking mix, sugar, vanilla, and eggs. Stir in
chocolate mixture; spread in pan. Bake 15 minutes. Sprinkle with
marshmallows, nuts and remaining chocolate chips. Bake 10 to 15
minutes longer, or until marshmallows are light brown. Cool
completely; cut into 2 inch squares.
1 pkg. (18 1/4 oz.) German chocolate cake mix
1 pkg. (14 oz.) caramels
1/2 c. evaporated milk
6 Tbsp. butter or margarine
1 c. chopped pecans
1 c. (6 oz.) semisweet chocolate chips
Vanilla icecream and pecan halves, optional.
Mix cake according to package directions. Set aside half of the
batter; pour remaining batter into a greased and floured 9 X 13 inch
pan. Bake at 350 degrees for 18 minutes. Meanwhile, in a saucepan
over low heat, melt the caramels, milk and butter. Remove from the
heat and add nuts. Pour over cake. Sprinkle with chocolate chips.
Pour reserved batter over top. Bake 20-25 minutes more or until
cake springs back when lightly touched. Cool. Cut into squares.
If desired, top each with a scoop of ice cream and a pecan half.
From our family to yours! 