Desserts IV of V
  • Recipe Index or More Dessert Recipes I, II, III or V

    Sweet Potato Pie with Marshmallows

    2 deep dish pie crusts
    4-6 medium size sweet potatoes
    1 1/2 sticks of butter
    2 pinches of salt
    2 pinches of baking soda
    2 - 3 cups of sugar (please note that the cups of sugar depends on how sweet you want your pies.
    1 1/2 teaspoons of vanilla flavor
    1 teaspoon of lemon juice
    1 tablespoon of nutmeg
    1 teaspoon of cinnamon
    1 bag of miniature marshmallows

    Heat oven to 350F. Peel potatoes and slice. Place potatoes in a pot of water. Water should cover potatoes. Boil potatoes until they are tender when you stick them with a fork they should fall apart (should put you in the mind of mashed potatoes). Drain potatoes and rinse well. Mash the potatoes and add butter, sugar, salt, baking soda, vanilla flavor, lemon juice, nutmeg, and cinnamon. Mix all the ingredients very well (mixture should be very, very creamy). Note: sometimes after I have mixed all my ingredients by hand, I like to put it in a blender to get the creamy consistency. Pour mixture into the pie shells. Bake the pies for about an hour or until the pie is firm. The pie will slightly brown. Take the pies out of the oven and cover the entire pies with marshmallows. Put back in the oven and bake for about another 10-15 minutes or until the marshmallows brown a little. Let cool and enjoy.

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    Cranberry Oatmeal Cookies

    2/3 cup butter or margarine, softened
    2/3 cup brown sugar
    2 eggs
    1 1/2 cups rolled oats
    1 1/2 cups flour
    1 tsp baking soda
    1/2 tsp salt
    6 oz sweetened dried cranberries
    2/3 cup semi-sweet chocolate chips, walnuts or pecans (we prefer them without)

    Preheat oven to 375F. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and chips or nuts. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10 minutes or until golden brown. Makes about 2 dozen.

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    Cream Cheese Fudge

    4 squares unsweetened chocolate
    8 oz. cream cheese
    4 cups powdered sugar
    1 tsp vanilla
    pecans or walnuts, use as many as you like from 1/2 to 2 cups

    Melt chocolate in microwave, cool to room temperature. Have cream cheese at room temperature. Mix cream cheese with chocolate, add sugar and vanilla. Pat into an eight or nine inch pan and refrigerate a couple of hours before cutting. If you want a peanut butter flavor add 1/2 cup peanut butter and increase sugar to 5 cups.

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    Candy Cane Cookies

    1/2 cup finely crushed peppermint candy
    1/3 cup sugar
    1/2 cup shortening (or oil)
    1/2 cup softened margarine(or butter)
    1 cup sifted powdered sugar
    1 egg, slightly beaten
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    2 1/2 cups all-purpose flour
    1 teaspoon salt
    1/2 teaspoon red food coloring

    Combine candy and 1/3 cup sugar in a small mixing bowl, mixing well and set aside!

    Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg; beat well. Stir in flavorings. Add flour and salt: mix well.

    Divide dough in half: tint half of the dough with red food coloring. Shape tinted and plain dough by teaspoonfuls into 4 inch (or what ever size you prefer) rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased cookie sheets: Bake at 375F for 9 minutes OR just until edges begin to brown. Remove cookies from cookie sheets while warm: immediately coat with reserved candy mixture. Cool completely on wire racks. Yields abut 4 dozen.

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    Surprise Kisses

    1 cup butter, softened
    1/2 cup sugar
    1 teaspoon vanilla
    2 1/3 cup flour
    3/4 cup finely chopped nuts
    36 to 48 candy Kisses, plain or almond
    confectioners (powdered) sugar

    Preheat oven to 375F. Cream together the butter, sugar and vanilla in a large bowl until light and fluffy. Add flour and nuts, blend well. Shape 1 tablespoon of dough around each candy kiss, covering it completely. Place on an ungreased cookie sheet and bake for 7 to 10 minutes, or until set but not brown. Cool. Roll in powdered sugar and serve.

    If made ahead of time, can be stored for up to two weeks in an airtight container. Roll in sugar before storing. Roll again in sugar before serving. Makes 3 to 4 dozen.

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    Grandma Christoffersen's Christmas Cookies

    1 c. butter
    3/4 c. sugar
    2 egg yolks
    1 c. ground walnut meats
    1 c. cake flour

    Cream butter together with sugar. Add egg yolks and beat well. Add walnut meats and cake flour. Chill until easy to handle. Form into small balls and place on greased cookie sheet.

    Now make topping by beating:

    2 egg whites
    1 Tbs. Sugar

    Make a fluffy meringue. Put a dab on top of each cookie. Top with a piece of canned cherry. Bake in moderate oven (350F) for fifteen minutes.

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    Baked Custard

    3 cups (750 ml) milk
    4 eggs
    1/3 cup (80 ml) sugar
    1 tsp (5 ml) vanilla extract
    1/4 tsp (1 ml) cinnamon
    A dash of salt
    A grating of fresh nutmeg

    Combine all the ingredients except the nutmeg in a mixing bowl and stir with a whisk just until combined. Vigorous or prolonged mixing will cause air bubbles to form in the custard. Pour the mixture into a baking dish or individual custard cups and top each with a grating of fresh nutmeg. Bake in a preheated 300F (150C) for about one hour, until a knife inserted in the center comes our clean. Serve chilled or at room temperature. Serves 6.

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    Pumpkin Cheesecake

    1 cup graham cracker crust
    1 Tbs sugar
    1/4 cup chopped pecans (walnuts work real good too)
    2 Tbs butter
    5 pkg. (8 oz) Cream cheese, softened
    3 Tbs flour
    1 cup sugar
    1 Tbs vanilla
    1 cup canned pumpkin
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp cloves
    3 eggs
    1/2 cup sour cream
    (additional walnuts for garnishing the top)

    Preparation Instructions: Mix crumbs, 3 Tbs sugar, pecans (walnuts) and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes.Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in pumpkin and spices. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blended in sour cream; pour over crust. Bake at 350F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

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    Cranberry Pound Cake

    2 c Granulated sugar
    1/2 c light butter
    8 oz light cream cheese
    3 large eggs (or 6 egg whites or 3/4 c egg substitute)
    1 large egg white
    3 c all-purpose flour, sifted
    2 c fresh or frozen cranberries
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 (8 oz) carton orange lo-fat yogurt (or lemon)
    2 tsp vanilla extract
    cooking spray
    1/2 c powdered sugar
    4 tsp orange juice

    Preheat oven to 350F. Beat first 3 ingredients at medium speed (mixer) about 5 min. Add eggs and egg white, one at time, beating well after each addition. Combine 2 Tsp flour and cranberries in small bowl, toss well. Combine remaining flour, baking powder, soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla; pour batter into 10-inch tube pan (I use a Bundt pan) coated with cooking spray. Bake at 350F for 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and orange juice; drizzle over warm cake. Cut with a serrated knife. Yield: 32 servings.

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    Pineapple Meringue Cake

    1 cup sifted flour
    2 tsp. baking powder
    1/8 tsp. salt
    4 eggs, separated
    1 cups sugar
    1 tsp. vanilla
    1/2 cup vegetable shortening
    5 Tbs. milk
    3/4 cup finely chopped pecans
    Pineapple Cream Filling (recipe below)

    Preheat oven to 350F. Grease and flour two 9" layer cake pans. Sift together flour, baking powder and salt. Beat egg whites until foamy; gradually beat in 1 cup of sugar until meringue forms stiff peaks. Add 1 tsp. vanilla. Set aside. Beat shortening and remaining sugar, add egg yolks and fold in flour alternately with the milk. Divide batter between pans and top each with half the meringue. Sprinkle with pecans. Bake 25 - 30 min.until the meringue is golden. Remove from pans and cool on a rack, meringue sides up. Place one layer, meringue side down , on a serving dish, spread with filling, and cover with second layer, meringue side up.
    Pineapple Cream Filling
    16 oz. crushed pineapple
    1 cup heavy cream
    1 1/2 tsp. confectioners sugar
    1 tsp. vanilla

    Drain juice from pineapple and press dry with paper toweling.Beat cream with confectioners sugar and vanilla until stiff. Gently fold in pineapple and fill cake layers. Serves 12.

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    Heath Bars

    40 soda crackers
    1 cup butter (not margarine)
    1 cup brown sugar
    1 small pkg. chocolate chips
    3/4 cup chopped nuts

    Line a jelly roll pan with foil. Butter the foil and lay out the soda crackers on the foil. Melt the butter and brown sugar in a saucepan and bring to a hard boil for 3 to 5 minutes. Pour the butter and sugar over the crackers and spread. Bake at 350F for 3 to 5 minutes or until crackers float. Remove from the oven and sprinkle with the chocolate chips. Let set 1 minute, then spread smooth. Sprinkle on chopped nuts. Cool and cut into squares while warm.

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    Polish Cinnamon Cake

    12 Tbs (180 ml) butter
    1 cup (250 ml) sugar
    1 egg
    3 tsp (15 ml) cinnamon
    A grating of fresh nutmeg
    1+1/2 cups (375 ml) all-purpose flour
    1+1/2 cups (375 ml) whipping cream
    1 tsp (5 ml) vanilla extract

    Beat the butter until it is soft and fluffy. Add 3/4 cup (180 ml) of the sugar and the egg and continue beating. Add 2 tsp (10 ml) of the cinnamon, nutmeg, and flour, and beat until well mixed. Spread about 1/3 of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12 inches (25 x 30 cm) and bake in a preheated 400F (200C) oven for 8 minutes, until lightly browned. Remove from the oven and allow to cool. Repeat two more times with the remaining batter.

    Whip the cream until stiff, and fold in the remaining 1/4 cup (60 ml) sugar, the remaining 1 teaspoon (5 ml) cinnamon, and the vanilla. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat. Spread remaining whipped cream on the top and serve immediately. Serves 8 to 12.

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    Peanut Butter Melts

    1 package of Ritz crackers, any kind you prefer
    1 medium jar of peanut butter, any kind you like
    1 package of chocolate bark
    1 package of white bark

    (* If you can't find the last two items, use Toll House white and chocolate morsels)

    Using about a tablespoon of peanut spread on smooth side of the Ritz cracker and top with the smooth side of another cracker making a thick sandwich. After you have put all of the crackers together making about thirty sandwiches, just depends on how much peanut butter you put between layers. Melt the bark together in a double boiler, using a tong gripping lightly a single sandwich, dip in chocolate and then place on slightly greased wax paper.

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    Candy Cane Coffeecake

    2 cups dairy sour cream
    2 packages active dry yeast
    1/2 cup warm water (105 - 115 degrees)
    1/3 cup plus 1/2 teaspoon sugar, divided
    1 tsp. salt
    2 eggs, room temperature
    1/3 cup butter or margarine (can use oil if prefer)
    5-6 cups all purpose flour
    1 1/2 - 2 cups finely chopped dried apricots
    1 1/2 - 2 cups finely chopped, drained maraschino cherries
    soft butter or margarine
    Thin Icing
    2 cups confectioners' sugar
    2-3 tablespoons warm milk
    1 tsp vanilla

    Heat the sour cream in the microwave or over low heat just until lukewarm. Dissolve yeast in warm water with 1/2 tsp. sugar and let stand for 5 minutes. Combine 3 cups flour, 1/3 cup sugar and salt. At low speed, gradually beat in sour cream, softened butter, eggs and yeast mixture. Beat until well blended. Beat in additional flour, about 1 cup or so at a time, until the dough pulls away from the sides of the bowl. On a floured surface, knead dough until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning dough so greased side is on top. Cover and let rise in a warm place until double (about 1 hour). Heat oven to 375F. Punch down dough; divide into 3 equal parts. Roll each part into a rectangle, 15x6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of rectangles. Combine apricots and cherries (I usually put both in the food processor and chop them together. Spread 1/3 of the mixture down the center of the rectangle. Bring the cut strips criss-crossed over the filling. Stretch the log to about 22 inches, and curve to form a cane. Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. I cut red and green maraschino cherries and put clusters of 3 red cherry halves and a couple of green cherry quarters in 3 or 4 groupings along the candy cane to look like holly berries and leaves. Makes 3.

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    Ischl Tartlets

    2 and 3/4 cups sifted flour
    1/2 teaspoon baking powder
    1 cup softened butter
    1/2 cup ground almonds
    3 ounce package softened cream cheese
    1 cup granulated sugar
    1 egg
    1 tablespoon grated lemon rind
    1 12 ounce jar raspberry preserves
    confectioners sugar

    Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar, and egg in a large bowl until light and fluffy. Add flour mixture, blending thoroughly. Stir in ground almonds and lemon rind. Turn dough onto wax paper (mixture will be sticky). Shape into ball. Chill several hours or overnight. Cut dough in half, refrigerate other half. Roll out to 1/8 inch thickness on a lightly floured pastry board with a lightly floured rolling pin. Cut out with a cookie cutter (I use hearts) as many cookies from the dough as you can. Place them on ungreased cookie sheets. Refrigerate scraps of dough for second rolling. Repeat with the other half of the dough, cutting out an equal number of cookies as from the first batch. With a smaller cutter of the same shape (for instance, 3 inches vs. slightly larger than thimble size) cut out center of each circle. Use all scraps of dough for second rolling, cutting out equal number of solid and cut-out cookies. Bake in a moderate oven, 350F, 8 minutes, or until edges of cookie are lightly browned. Remove from oven. Let stand one minute. Remove with a wide spatula to wire racks. Cool thoroughly. Heat raspberry preserves in a small saucepan. Spread each of the solid cookies completely to edge with a thin layer of hot preserves. Top with a cut-out cookie and press together gently. Place on wire rack, and using flour sifter, sprinkle tops with confectioners sugar. Spoon a dab of preserves into the opening of each tart. Let preserves cool and set slightly. Store between layers of wax paper in airtight tin.

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    Orange Blossom Cheesecake

    1 lb cream cheese, at room temperature
    1/2 cup orange blossom honey
    1/4 cup orange juice
    1 teaspoon vanilla
    3 large eggs
    1 tsp. lemon rind, grated
    2 Tbs. orange rind, grated
    1 - 9" spring form pan with pre-baked graham cracker crust in bottom

    Beat cream cheese until smooth. Add, beating in, the honey, orange juice, flour and vanilla. Then beat in the eggs, 1 at a time, until well blended. Whisk or fold in the lemon rind and orange rind.

    Pour into prepared 9" spring form pan.. Bake at 225F for 15 min. then turn the heat down to 200F and bake for 1 hours.

    Meanwhile prepare TOPPING: Mix : 1 C. sour cream, 1 Tablespoon grated orange rind and 3 Tablespoon honey. Remove cheesecake from the oven and spread the topping over hot cheesecake. Return to oven, raise temp. to 400F and bake 5 more minutes ONLY.

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    New York-Style Cheesecake

    For the crust:
    1 cup (250 ml) all-purpose flour
    1/4 cup (60 ml) sugar
    1 tsp (5 ml) grated lemon zest
    1 egg yolk
    8 tbs (120 ml) butter, softened
    About 2 Tbs (30 ml) water

    Mix the flour, sugar, and lemon zest in a large bowl. Add the egg yolk and butter and blend with a fork. Work the mixture, adding a few drops of water at a time, until a dough is formed. Form into a ball, cover, and refrigerate for 1 hour. Roll one third of the dough on a floured surface into a 9 inch (23 cm) round and ease it into the bottom of a buttered 9 inch spring-form pan. This dough is fragile, so if it breaks just patch it back together. Roll the remaining dough in pieces and fit it against the sides of the pan, pressing the seams together as you go.
    For the filling:
    40 oz (1100 g) cream cheese, softened
    1+1/2 cups (375 ml) sugar
    3 Tbs (45 ml) all-purpose flour
    2 tsp (10 ml) grated lemon zest
    5 eggs
    2 egg yolks
    1/2 tsp (2 ml) vanilla extract
    1/4 cup (60 ml) heavy cream

    Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Beat in the eggs and yolks, followed by the vanilla and cream. Pour the cheese mixture into the crust and place on a heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15 minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour. Turn the oven off, open the oven door, and allow the cheesecake to cool for 30 minutes. Cake may be served chilled or at room temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.

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    Blintz Loaf

    1/4 cup butter, melted
    1/2 cup who wheat pastry flour
    3 ounces cream cheese
    1/2 teaspoon baking powder
    1 pound cottage cheese
    4 tablespoons honey
    3 eggs, lightly beaten
    1/2 teaspoon lemon juice
    1/2 teaspoon vanilla extract
    butter for the pan

    Combine the butter, cheeses, and eggs in a blender or with an electric mixer. Add the lemon juice, vanilla, flour, baking powder, and honey. Pour into a buttered 8 x 8 inch baking pan. Dust with cinnamon. Bake in a preheated 325F oven for 40 to 50 minutes or until nicely browned. Serve with sour cream or yogurt or a combination of both. Serves 6 - 8

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    Asian Almond Float

    4 envelopes unflavored gelatin (Knox is a popular brand in the USA)
    10 oz evaporated milk (not sweetened condensed milk)
    4 1/4 cups water
    1 3/4 cups sugar
    6 tsp almond extract
    8 15-oz cans/jars of assorted fruits of your choice

    Dissolve gelatin in 1 cup water. Heat evaporated milk, 3 1/4 cups water and sugar to just below boiling point (so it steams slightly). Add gelatin to hot mixture and stir until completely mixed. Let gelatin mix cool, and add almond extract. Pour into a 9 x 13 pan sprayed lightly with Pam. Refrigerate to set. Cut set gelatin into cube pieces.

    In a large bowl, mix gelatin cubes with canned fruits.

    Use fruit cocktail, mandarin oranges, peaches, lichees, and anything else that's pretty and colorful. Canned apricots are not recommended since they're too mushy. Also, present this in a clear bowl, so the colors show.

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    Hungarian Nut Torte

    12 eggs
    12 Tablespoons granulated sugar
    12 Tablespoons ground walnuts
    10 Tablespoon bread crumbs
    1 teaspoon vanilla

    Separate eggs. Beat yolks with sugar 15 minutes until thick and lemony. Add nuts, bread crumbs, and vanilla. Fold in stiffly beaten egg whites. Bake for 25 minuntes at 350F. Makes 2 - 9 inch layers.
    1 pkg. German Sweet Chocolate - melt over double boiler and let cool
    1/2 pound unsalted butter
    6 Tablespoon granulated sugar
    2 eggs
    1 teaspoon vanilla

    Cream butter and sugar. Add eggs and vanilla. Add cooled chocolate and beat until smooth. Cake should be refrigerated if it lasts that long.

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    Apple Pie

    5 to 6 cups (1.25 to 1.5 L) apples, peeled, cored, and thinly sliced
    1/2 cup (125 ml) sugar, or to taste
    2 Tbs (30 ml) lemon juice
    tsp (2 ml) cinnamon
    tsp (1 ml) nutmeg
    tsp (1 ml) salt
    2 Tbs (30 ml) butter
    2 9 inch (22 cm) pastry pie shells
    1 Tbs (15 ml) sugar mixed with tsp (2 ml) cinnamon

    Combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt in a mixing bowl and toss to coat the apple slices. Line a pie plate with one of the pastry shells and transfer the apples to the shell. Dot the apples with the butter. Moisten the edge of the pastry and place the second pastry shell on top. Trim and crimp the edge, and make several slits in the top with a sharp knife. Sprinkle the sugar and cinnamon mixture over the top. Bake in a preheated 450F (230C) oven for 10 minutes, then reduce the heat to 350F (180C) and bake for an additional 25 to 40 minutes, depending on the type of apples used. The pie is done when the apples are tender and the crust is golden brown. Serve warm, cold, or at room temperature. Makes one 9-inch (22 cm) pie.

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    Honey Poached Apples

    4 to 6 cooking apples, peeled, cored, and cut into eighths
    1 cup (250 ml) dry sherry or apple juice
    1 cup (250 ml) honey
    2 Tbs (30 ml) lemon juice
    1 tsp (5 ml) grated lemon zest
    tsp (2 ml) grated ginger (optional)
    tsp (1 ml) salt

    Combine all ingredients in a saucepan and bring to a simmer over moderate heat. Do not boil. Reduce the heat and simmer for 10 minutes, or until apples are just tender. Remove from the heat and chill in the liquid. If your diet permits, serve this topped with whipped cream or a dollop of sour cream, or as a topping for ice cream. Serves 4 to 6.

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    Crepes Suzette

    For the crepes:
    1 cups (375 ml) milk
    1/4 cup (60 ml) orange flavored liqueur
    3 eggs
    2 Tbs (30 ml) sugar
    1 cup (250 ml) flour
    6 Tbs (90 ml) melted butter

    Combine all ingredients in an electric blender, adding them in the order listed, and process for 1 minute. Scrape down the side, if necessary, and blend an additional few seconds. Refrigerate for at least 2 hours.

    Heat a small 5 to 6 inch (12 to 15 cm) crepe pan or skillet over moderate heat until a drop of water sizzles on it. Lightly butter the pan. Add the batter about 2 tablespoons (30 ml) at a time and quickly tilt the pan so the batter covers the entire bottom. Pour out any excess batter. Cook the crepe until the edge starts to turn brown, flip it with a fork or spatula, and cook the other side for about 1 minute. Slide it onto a platter and repeat. The crepes can be used immediately, or wrapped tightly and refrigerated or frozen. Makes about 15 to 18 crepes.
    Sauce Suzette:
    1 Tbs (15 ml) grated lemon zest
    1 Tbs (15 ml) grated orange zest
    3 Tbs (45 ml) sugar
    1/2 cup (125 ml) butter

    Mix the lemon and orange zest, sugar, and butter together thoroughly. Cover and refrigerate until ready to use.
    Final preparation:
    1/4 cup (125 ml) orange juice
    1/4 cup (60 ml) orange flavored liqueur
    2 Tbs (30 ml) cognac or dark rum

    This final procedure is traditionally done at table side, so you will want to have the liquids placed conveniently near you. Warm the butter mixture in a large crepes Suzette pan or chafing dish held over an alcohol burner. Add the orange juice and allow the mixture to boil until the orange juice is reduced by half. Using a spoon and a fork, transfer a crepe to the sauce. Turn the crepe over, then fold in half, then in half again to make a triangle. Place the folded crepe to the side of the pan and repeat with the remaining crepes. When all the crepes you are planning to serve (2 to 3 per person) have been sauced and folded, add the orange liqueur and the cognac or rum and swirl the pan gently, being careful because the pan may ignite. If it does not ignite spontaneously, hold a lit match to the surface of the liquid. Gently shake and tilt the pan until the flames die down. Spoon the sauce over the crepes and serve immediately. Serves 6 to 8.

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    Polvorones (Mexican Wedding Cookies)

    1 cup butter or margarine (butter makes a better cookie)
    cup confectioner's sugar
    2 cups flour
    teaspoon salt
    1 teaspoon vanilla

    Preheat oven to 375F. Beat butter, sugar and salt together. Stir in flour until smooth and then stir in vanilla. Chill dough for at least two hours. Form into small balls and bake on an ungreased cookie sheet until lightly brown and set. Remove from cookie sheet and immediately roll in confectioner's sugar. Amount made varies according to how large or small you make your cookies but should be at least 2 dozen.

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    Mango Upside-Down Cake

    2 cups (500 ml) peeled and sliced ripe mangoes
    2 Tbs (30 ml) lemon juice
    1 Tbs (15 ml) plus 1/4 cup (60 ml) butter or margarine
    1/3 cup (80 ml) light brown sugar
    1/2 cup (125 ml) sugar
    1 egg
    1 cups (310 ml) flour
    1 tsp (10 ml) baking powder
    1/2 tsp (2 ml) ground ginger
    1/4 tsp (1 ml) salt
    1/2 cup (125 ml) milk

    Combine the sliced mangoes and lemon juice in a non-reactive bowl and toss to coat the mangoes. Allow to stand at room temperature for 15 minutes. Melt the tablespoon (15 ml) of butter or margarine in an 8 inch (20 cm) cake pan or non-reactive casserole. Using an iron skillet will cause the mangoes to discolor. Add the brown sugar and arrange the mango slices in an attractive pattern. In a separate bowl, cream the remaining butter or margarine and sugar and beat in the egg. Add the remaining dry ingredients one third at a time, alternating with the milk, and beat until the batter is smooth. Pour over the mangoes. Bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature. Serves 6 to 8.

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    Amish Bread Pudding

    1 cups stale bread cubes
    2 tbs. butter
    cup white or brown sugar
    2 eggs well beaten
    2 cups milk
    tsp cinnamon
    1 tsp vanilla

    Put bread cubes into a greased baking dish. I usually double the recipe and use a 9 by 13 pan. Mix sugar, butter, and eggs, to this add milk, cinnamon and vanilla. Sprinkle raisins over cubed bread, there is no set amount just what ever you want. Next pour liquid mixture over bread and raisins and bake for 30 minutes in a 350F oven. It may take a little longer if you double the recipe. It is an easy recipe and very good especially in the cold winter.

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    Tarte Tatin

    1 cup (250 ml) all-purpose flour
    2 Tbs (30 ml) sugar
    3 Tbs (45 ml) cold butter or margarine
    2 to 3 Tbs (30 to 45 ml) ice water
    2 lbs (1 Kg) Granny Smith apples, peeled, cored, and cut into inch (1 cm) slices
    cup (125 ml) sugar
    A grating of fresh nutmeg
    1 Tbs (15 ml) lemon juice
    cup (60 ml) sugar
    2 Tbs (30 ml) butter or margarine

    Combine the flour and 2 tablespoons (30 ml) sugar in a bowl. Using a pair of knives, cut the 3 tablespoons (45 ml) butter into the flour mixture until it resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing with a fork just until the dough holds together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. On a floured surface, roll the dough into a circle about 1 inch (2 cm) larger than the skillet you are going to use. Cover with plastic wrap and set aside.

    Combine the apples, cup (125 ml) sugar, and the nutmeg in a bowl and toss to combine. Sprinkle with the lemon juice and set aside.

    Place cup (60 ml) sugar in the bottom of a heavy 10 or 11 inch (25 or 28 cm) skillet and cook over medium heat until the sugar melts and turns golden brown. Add the apple mixture and the 2 tablespoons butter and cook for 5 minutes, or until the apples are just tender. Remove from the heat.

    Arrange the apples so as to form a slight mound in the center of the skillet. Place the pastry on top of the apples and tuck in the edges. Cut two or three slits in the pastry to allow steam to escape. Bake at 425F (210C) for 20 to 25 minutes, until the crust is golden brown. While still hot, turn the tarte out onto a serving platter so the crust is on the bottom. Serve war or at room temperature. Serves 6 to 8.

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    Watermelon Ice Cream

    1 half gallon lime sherbet
    1 half gallon strawberry sherbet
    1 package milk chocolate chips

    Soften lime sherbet. Line a large bowl with plastic wrap and place lime sherbet, about an inch to an inch and a half thick to mold the inside of the bowl. Put bowl in freezer and refreeze. Soften strawberry sherbet and add chocolate chips. Fill lime lined bowl with strawberry sherbet and refreeze. Serves 6 to 8. Variation: Use vanilla ice cream instead of strawberry sherbet and add enough red food dye to make it red. You can also use chocolate chip or mint chocolate chip ice cream, red food dye and you do not have to add your own chocolate chips.

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    Chocolate Haystacks

    2 cups sugar
    4 tbs cocoa
    cup milk
    cup stick margarine*
    3 cups uncooked oatmeal
    cup peanut butter
    1 tsp vanilla
    dash salt (op)

    In a saucepan bring the sugar, cocoa, milk, and margarine to a full boil... boil for 1 minute and then remove from heat and add the oats, peanut butter, vanilla, and salt stirring until combined. Drop by Tbs onto waxed paper until set.

    *be sure to use stick margarine in this recipe because if you use tub margarine they will not set because of the high water content.

    I usually triple this recipe easily. You can also substitute Rice Crispies for the oatmeal and it is your choice if you use creamy or chunky peanut butter.

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    Chocolate Cherry Cake

    1 pkg. Devil's Food cake mix
    2 eggs
    1 can (21 oz.) Cherry pie filling
    1 tsp. Almond extract
    1/4 Cup oil

    Beat eggs. Add rest of ingredients; beat on high for 2 minutes. Pour into sprayed 9 x 13 metal pan. Bake at 350F for 35 min. Cool completely.
    1 Cup sugar
    1/3 Cup milk
    5 Tbl. butter
    1 Cup chocolate chips
    1 tsp. vanilla

    Melt butter. Add sugar and milk. Bring to boil; boil 1 minute, stirring constantly. Try not to scrape spoon on bottom or sides of pan. Remove from heat, add chips and vanilla. Stir until very smooth and just slightly cooled. Pour onto cake covering evenly. Cool completely.

    This cake is even better the second day and stays moist for several days.

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    Walnut and Orange Passover Cake

    6 eggs, separated
    1 cups (375 ml) sugar
    cup (180 ml) ground almonds
    Grated rind and juice of 1 orange
    1 cups (375 ml) walnuts, chopped
    Oil and matzo meal* for the cake pan

    * Flour may be substituted for a non-kosher for Passover version

    Combine the egg yolks and sugar in a bowl and beat until fluffy and pale yellow. Add the almonds, orange rind and juice, and walnuts, mixing until thoroughly combined. In a separate bowl beat the egg whites until they form stiff peaks and fold into the nut mixture. Oil a 9 inch (23 cm) springform pan (non-stick if possible) and dust with matzo meal. Pour in the batter and bake in a preheated 350F (180C) oven for 1 hours, until a toothpick inserted in the center comes out clean.

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    Aunt Carrie's Fruit Cake

    1 pound candied cherries
    1 pound candied pineapple
    1 pound pecan meat
    pound real butter (softened)
    ounce vanilla extract
    ounce lemon extract
    2 cups self-rising flour
    1 cup sugar
    6 eggs

    Grease and flour a large tube pan. Set aside.

    Into a very large bowl cut candied fruit into small pieces, add flour and mix, by hand, separating fruit pieces by using flour to dust each, making sure they are all separated. Add pecan meat and mix again. Set aside.

    In a medium size bowl beat sugar and butter together. Add 1 egg at a time until all are well beaten. Add in extracts and blend. Pour over dry mixture and blend with hands to make sure all is moist.

    Drop by handfuls into tube pan, try to distribute it evenly. DO NOT PACK down the mixture (it will settle itself).

    Bake at 350F for 50 to 60 minutes (when cake is done it will pull away from sides of pan). Cool and serve. Keeps in a sealed cake container for 1 week. Can be frozen. Can be cooked in several different size pans for gifts.

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    Savory Blue-Cheese Cheesecake

    cup freshly grated Parmesan
    cup fine dry bread crumbs
    2 cups heavy cream
    pound blue cheese, crumbled (about 2 cups)
    three 8-ounce packages cream cheese, cut into bits and softened
    4 large eggs
    toast points as an accompaniment if desired

    In a bowl combine well the Parmesan and the bread crumbs and coat the inside of a well-buttered 9-inch springform pan with the mixture, shaking out the excess. In a saucepan scald the cream. In a large bowl with an electric mixer blend the blue cheese with cup of the cream until the mixture is smooth. Add half the cream cheese and 1 cup of the remaining cream and beat the mixture until it is smooth. Beat in the remaining cream cheese and the remaining cup cream and beat the mixture until it is smooth. Beat in the eggs, 1 at a time, beating the mixture after each addition until it is smooth, and pour the batter into the pre-buttered pan. Bake the cheesecake in the bottom third of a preheated 325F oven for 1 hours or until the center is just firm. Let the cheesecake cool completely in the pan on a rack. The cheesecake may be prepared and chilled overnight. Unmold the cheesecake and serve it sliced very thin or as a spread with the toast points as an hors d'oeuvre.

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    Frosted Pumpkin Cookies

    1 cup butter soften
    cup granulated sugar
    cup brown sugar
    1 large egg
    beat together then add
    1 can pumpkin (medium size)
    2 Tablespoons vanilla
    1 Tablespoon cinnamon
    Tablespoon nutmeg
    3 cups bisquick

    mix well, drop by large spoonful on to lightly greased baking sheet. Bake 350F, for 8-10 mins or until lightly brown. let cool, then frost with cream cheese frosting. 1 container usually is enough. Makes 3-4 dozen depending on size you make them. (Note:I never liked pumpkin, but I love these cookies they are great)

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    Oreo Pudding

    2 Packages of instant Jell-O pudding (May use one flavor or two)
    2 Tubs of Cool Whip
    1-2 packages of Oreo Cookies
    (For a smaller serving, use one of each of the above)
    (To make richer, use double-stuff Oreo)

    In large bowl, make pudding. After making pudding, let it sit to thicken (approx. 5 minutes). After pudding thickens, mix in cool whip. Mix until pudding and cool are thoroughly mixed together.

    In separate bowl crunch up a row of Oreo cookies, pour half of pudding mixture on top. Crunch another layer of cookies on top of pudding, then add the other half of pudding. On top of pudding, crunch last row of cookies.

    Freeze overnight, then let thaw (to soften cookies) or refrigerate.

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    Grandma's Cake

    2 sticks butter (no substitutes)
    1 c. water
    2 c. sugar
    4 eggs
    2 c. flour (it didn't turn out when I tried cake flour - use regular, all-purpose flour)
    pinch of salt (there's no getting Grandma to define "pinch"!)
    2 level teaspoons baking powder
    1 teaspoon vanilla
    3 9" round cake pans, greased

    Melt the butter in a saucepan, being careful not to burn. Add the water and bring just to a boil. Watch it carefully. If you turn away at the wrong time, it will overflow. Remove from heat and set aside. In a separate bowl, beat the eggs and sugar together. Combine the flour and salt, then add it to the sugar/egg mixture. Mix well. Pour water/butter mixture over mixture in the bowl. Stir well until combined. Mix in vanilla and baking powder. Pour into greased pans and bake about 20 minutes in an oven that has been preheated to 350F. If you have those things that wrap around the pans to keep the edges from cooking before the center, use them. If not, the center may fall but it'll taste just as good.
    Grandma's Icing
    2 C sugar
    3 level tablespoons cocoa
    C heavy cream
    stick butter (no substitutes)

    Mix everything together and boil until drops form a soft ball in cold water. Usually 5 - 10 minutes. Pour over cooled cakes.

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    Chocolate Turtle Cheesecake

    1 (7-ounce) pkg. caramels
    cup evaporated milk
    cup chopped pecans, divided
    1 (9-inch) chocolate crumb piecrust
    2 (3-ounce) pkgs. cream cheese, softened
    cup sour cream
    1 cups milk
    1 (3.9-ounce) pkg. chocolate instant pudding mix
    cup fudge topping

    Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in cup chopped pecans. Pour into piecrust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, lossely covered, until serving time.

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    1 package of oreos, crushed (reduced fat is good)
    8 oz. cream cheese, room temperature
    2 tbsp. margarine
    2 small pkg. french vanilla pudding (just the powder)
    3 cups milk
    16 oz. cool whip (fat free tastes the same)
    Gummi worms (optional)

    Whip the cream cheese with the margarine. Add the powder pudding mix and milk, blend together. Fold in the cool whip. In a large bowl, cover the bottom with some crushed oreos, cover with some of the pudding mixture. Continue layering, you should make about 3 layers. You can add gummi worms throughout the layers and leave some laying on top. Yummy!

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    Cinnamon Pecans

    cup evaporated milk
    1 cup sugar
    teaspoon cinnamon
    2 Tablespoons water
    teaspoon vanilla
    3 cups pecan halves

    Combine all ingredients except (pecans) dissolve sugar over medium heat. Add pecans and continue to cook stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread on wax paper and let cool. If any stick together brake them apart before they cool.

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    (German Spice Cookies)

    Butter for greasing baking sheets
    4 cups (450 g) all-purpose flour
    1 tsp (5 ml) baking powder
    1 tsp (5 ml) ground cloves
    tsp (2.5 ml) freshly ground black pepper
    tsp (2.5 ml) ground allspice
    tsp (2.5 ml) ground cinnamon
    cup (60 ml) finely chopped almonds
    cup (180 ml) honey
    1 cup (250 ml) dark corn syrup or molasses
    cup (180 ml) sugar
    3 Tbs (45 ml) butter

    Lightly grease two large baking sheets with butter and set aside. Combine the flour, baking powder, almonds, and spices together in a large mixing bowl and set aside. In a deep 5 to 6 quart (5-6 L) saucepan combine the honey, corn syrup, and sugar and bring to a boil over moderate heat, stirring until the sugar is dissolved. Simmer over low heat, uncovered, for 5 minutes. Add the butter and stir until melted. Beat in the flour mixture, a cup or so at a time. When the batter is smooth drop it by teaspoonfuls onto the baking sheets, leaving about 1 inch (2.5 cm) between cookies. Bake in the middle of a preheated 400F (200C) oven for about 15 minutes, until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and repeat with the remaining batter, greasing the baking sheets with a little butter each time. These cookies can be stored for 6 to 8 weeks in tightly sealed jars or tins. Makes about 30 cookies.

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    Apple Cake

    6 apples
    2 cups flour
    1 cups sugar
    1 tsp. salt
    1 tsp. baking soda
    2 tsp. cinnamon
    2 tsp. vanilla
    2 eggs
    cup oil
    walnuts and raisins (optional)

    Mix dry ingredients in a bowl. Peel, core and quarter apples and chop in thin chunks. Add oil, eggs, vanilla and apples to dry ingredients. Mix thoroughly. Turn into a greased and lightly floured 9 x 13 pan and bake at 350F for 1 hour.

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    Strawberry Sour Cream Cake

    1 stick butter, softened
    1 cup sugar
    2 eggs
    1 cup sour cream
    1 tsp. vanilla
    1 tsp. baking soda
    2 cups flour
    1 tsp. baking powder
    tsp salt
    1 cup frozen strawberries, thawed and drained

    Cream butter, sugar, then add eggs and beat smooth. Add sour cream, vanilla and baking soda. Beat well. Ad mixed dry ingredients. Stir in strawberries. Bake in greased Bundt or tube pan i like the tube pan, 45 to 50 mins. until golden brown.

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    Amaretto Chocolate Chip Cheesecake

    Special note on this one: Use a 9-10 inch SPRINGFORM pan
    1 cup (8 oz) graham cracker crumbs
    cup ( stick) melted butter or margarine
    2 tablespoons (2 tbsp) sugar

    OPTIONAL CRUST: 1 unbaked deep dish pie crust placed in springform pan and baked according to package instructions.
    1 cup (8 oz) sugar
    2 tablespoons (2 tbsp) flour
    2 tablespoons (2 tbsp) cornstarch
    1 teaspoon (1 tsp) vanilla extract
    2 large eggs
    1 cup (8 oz) sour cream
    2 lbs (32 oz) cream cheese
    1 cup (8 oz) chocolate chips
    5 tablespoons (5 tbsp) Amaretto flavored syrup

    Preheat oven to 450F

    To make crust crust: 1. Put melted butter in a bowl, add sugar and graham cracker crumbs.
    2. Blend well. 3.
    Press the mixture into the bottom of a greased 9-INCH SPRINGFORM PAN.
    4. Chill in freezer while preparing the filling.

    To make filling:
    1. Place sugar, cornstarch, flour, eggs, vanilla, sour cream, and flavored syrup into large mixing bowl.
    2. Beat until mixture is smooth and creamy.
    3. Add room temperature cream cheese one brick at a time and continue mixing until mixture is smooth and creamy again.
    4. Add chocolate chips and fold into mixture.
    5. Pour mixture into chilled crust.
    6. Place into oven and bake for 10 minutes.
    7. Reduce oven temperature to 200F and continue baking for 45 minutes.
    8. Turn off oven; allow to cool with the door opened slightly for 3 hours.
    9. Remove sides from pan and chill.
    10. Garnish with chocolate chips if desired.
    Your cheesecake is now ready to eat. Enjoy!


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    Oatmeal Cookies

    2 cups butter
    4 cups flour
    2 tsp. soda
    2 cups sugar
    5 cups blended oatmeal*
    24 oz. chocolate chips
    2 cups brown sugar
    1 tsp. salt
    1 8 oz. Hershey Bar (grated)
    4 eggs
    2 tsp. baking powder
    2 tsp. vanilla
    3 cups chopped nuts (your choice)

    1. *Measure oatmeal and blend in a blender to a fine powder.
    2. Cream the butter and both sugars.
    3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda.
    4. Add chocolate chips, Hershey Bar and nuts.
    5. Roll into balls and place two inches apart on a cookie sheet.
    6. Bake for 10 minutes at 375F. Makes 112 cookies.

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    Fresh Apple Cake

    2 C sugar
    1 C shortening
    2 eggs
    2 C flour
    2 tsp baking soda
    1 tsp cinnamon
    tsp salt
    4 C chopped cooking apples
    1 C chopped nuts

    C packed brown sugar
    C sugar
    C margarine
    C whipping cream (not whipped)
    tsp vanilla

    Cream together sugar, shortening, and eggs. Sift the dry ingredients and add to mixture. Add chopped apples and nuts. Bake in a greased 9x13 inch pan for 45 minutes at 350F. (The cake may have several dips in it and come out looking very uneven. It will taste fine and look okay when cut in squares. The moisture from the apples can cause this to happen.)

    For the sauce: In a small pan combine the sugars, margarine, and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake. It may be warm or cold, but is particularly good warm. Serves 12.

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    Limeade Pie

    1 6 oz. can frozen Limeade
    1 8 oz. carton Whipped Cream
    1 can Condensed, Sweetened Milk
    9" Graham Cracker Crust

    Mix milk and frozen (slightly melted) limeade thoroughly. Fold in thawed cool whip. Pile high into crust and chill at least 2 hours before serving. You can add green food coloring if you like. You can also use Pink Lemonade for a different twist. Just remember to use red food coloring then!

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    Aunt Irene's Sugar Cookies

    1 cup butter flavored shortening
    1 cup sugar
    1 egg
    1 teaspoons vanilla
    2 cups self rising flour

    Cream sugar and shortening. Add other ingredients. Mix well. Form into small balls and place on ungreased cookie sheet. Bake in 325F oven and bake for 10-13 minutes until light brown. These will melt in your mouth.

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    Strawberries Romanoff

    1 pints (3 cups, 750 ml) ripe strawberries
    3 Tbs (45 ml) sugar
    2 Tbs (30 ml) Curacao, Cointreau,
    or other orange flavored liqueur
    Juice and grated peel of one orange
    1 cup (250 ml) whipping cream
    4 Tbs (60 ml) sugar, or to taste

    Rinse and hull the strawberries. Combine in bowl with 3 tablespoons (45 ml) sugar, Curacao, orange juice and grated peel. Pour over strawberries and chill for several hours. Beat the cream and 4 tablespoons (60 ml) sugar until soft peaks are formed. Alternate layers of strawberries and sweetened whipped cream in tall glasses for showy results. Serves 6 to 8.

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    Chocolate Fudge Cookies

    1 cup shortening
    6 tbsp. cocoa
    1 cup flour
    2 cups white sugar
    tsp. baking powder
    2 tsp. vanilla
    2 eggs
    6 oz chocolate chips or chunks

    Cream shortening, sugar and cocoa. Add eggs and vanilla, mixing well. In the flour measuring cup add the baking powder and stir. Pour flour mixture into the cookie batter. Stir in chocolate chips. Bake at 375F until tops turn dull. The length of time really depends on how large you make your cookies.

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    Puff Pastry

    Unsalted crackers
    Cherry Pie Filling (or Blueberry)
    1 Large tub of light Cool Whip
    2 Pkg. instant vanilla pudding (4 oz ea)

    Make up the two vanilla puddings as per package directions. In a 9 x 13" baking dish, place a layer of crackers, side by side, but being careful not to overlap. On top of this spoon a layer of the vanilla pudding. Place another layer of crackers on top, followed by a layer of Cool Whip. Continue to layer crackers, pudding, crackers and Cool Whip. Spread pie filling on top of the last layer. Refrigerate 6 to 8 hours before serving. This dessert can also be made the night before. Tip: Light Cool Whip and Light or Weight Watcher's Vanilla Pudding may be used.

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    Cherry Fluff

    21 oz can cherry pie filling
    8 oz container whipped topping
    1 - 14oz can sweetened condensed milk
    8 oz can crushed pineapple - drained
    1 cup chopped pecans

    Mix all together and chill for 3 hours

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    Classic Pecan Pie

    1 PET-RITZ Deep Dish Pie Crust, frozen
    3 eggs
    1 cup sugar
    1 cup light or dark corn syrup
    2 Tablespoons butter or margarine, melted
    1 teaspoon vanilla
    1 cups pecan halves

    In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter, and vanilla; stir until well blended. Stir in pecans. Pour into frozen pie crust. Bake in preheated 350F oven on a preheated baking sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

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    Easy Black Forest Cherry Cake

    1 pkg. chocolate cake mix
    6 maraschino cherries
    1 can cherry pie filling
    Chocolate sprinkles
    1 pt. whipping cream, whipped with powdered sugar to taste
    Brandy (if desired)

    Bake cake according to package instructions, 8 inch round pans are best. Cool and with a large sharp knife cut each round in halves so you have 4 rounds. Sprinkle each with brandy. Place first round on plate top down, Cover with of the cherry pie filling. Place the next round on top, bottom up. ice with inch of whipped cream. Place next round on top, bottom down. Add rest of cherry pie filling and place final round on top, top up. Ice sides and top of cake with whipped cream, saving enough to decorate top with 9 stars. Top the center star with cherry and the other stars with cherry. Sprinkle with chocolate and store in refrigerator. If you want to take it on a picnic, use Cool Whip in place of whipped cream.

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    Fried Ice-Cream

    1 tub of ice-cream (strawberry flavor is recommended)
    1 loaf of white bread, preferably with crust removed
    Oil for frying

    Scoop a scoop of the ice-cream onto the bread. Fold up the edges of the bread so that the ice-cream is being wrapped inside the bread. Wrap it in aluminum foil tightly so that the bread does not open up. Repeat this until you use up the ice-cream or bread. Put everything into the freezer to harden the ice-cream. Heat up your oil for deep frying. Make sure that there is enough oil for deep frying. A wok is recommended, instead of a frying pan. You can do this using a pot if you do not own a wok. Remove the balls of bread & ice-cream from the freezer and fry them immediately. Fry until bread turns golden brown. Serve immediately before the ice-cream melts.

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    Peanut Butter Clouds

    1 cup shortening
    1 cup creamy peanut butter
    1 cup granulated sugar
    1 cup confectioners' sugar
    2 eggs
    1 tsp. vanilla
    2 cups sifted all-purpose flour
    2 tsp. baking soda
    1 tsp. salt

    Preheat the oven to 350F. Cream the shortening, peanut butter and sugars together. Beat in the eggs and vanilla. Sift the flour, soda and salt together, and add gradually to the creamed mixture. Beat well. Drop from a teaspoon onto an ungreased cookie sheet. Flatten with a floured fork. Bake at 350F. for 12 to 15 minutes. Makes about 3-4 dozen, depending on size you make them

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    Michigan Oatmeal Date Bars

    cup shortening (I use part butter and part Crisco)
    1 cup brown sugar (packed)
    1 cup sifted flour (sift first, then measure)
    teaspoon baking soda
    1 teaspoon salt
    1 cups quick cooking oats
    Date Filling:
    2 cups chopped dates
    2/3 cup sugar
    2/3 cup water or fruit juice (apple is fine)
    teaspoon salt
    1 teaspoon fresh lemon juice
    1 teaspoon lemon zest
    2 Tablespoons butter

    Combine all date filling ingredients and cook over low heat, stirring frequently until thick. About 10 to 15 minutes. Cool. Cream fats and sugar together. Sift flour, soda and salt together and add to creamed mixture. Add the oats and mix well to blend. Turn the crumb mixture into a 13 x 9 greased pan. Press and flatten with fingers to cover the bottom. Spread on the date filling. Cover with remaining crumb mixture. Bake at 400F 25 - 30 minutes. Cool and cut into squares.

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