Apple Crisp 6 Servings
Grease 9x13 pan. Arrange apples in bottom of pan. Mix remaining ingredients. Place lightly over apples. Bake at 375F for 30 minutes. Apricot Coconut Balls 36 Servings
Melt margarine in heavy pan. Add sugar, apricot filling, and egg yolk. Cook and stir over low heat for 10 minutes. Remove from heat and stir in nuts, cereal, and vanilla. Form small balls and roll in coconut to coat lightly. Store in refrigerator. Boiled Frosting 12 Servings
Cook sugar, cream of tartar, and water to soft ball stage. Slowly add to egg whites. Beat to desired consistency (3 to 5 minutes). Add vanilla. Cappucinno Delight 12 Servings
Combine cake mix, eggs, water, oil, and cinnamon in large bowl. Beat at low speed until blended. Beat at medium speed for 2 minutes. Pour into a greased and floured 13x9 pan. Bake at 350F for 35 to 38 minutes or until done. Cool completely. Dissolve coffee crystals in water. Add to whipped topping. Fold in gently until blended. Spread on top of cooled cake. Cut chocolate candy bars into rectangles along scored lines. Arrange pieces on whipped topping. Sprinkle with cinnamon. Refrigerate until ready to serve. Cut cake into serving slices. Top with dollop of whipped topping mixture. Sprinkle with cinnamon and chocolate sprinkles. Caramel Pecan Dream Bars 20 Servings
Combine cake, butter, and egg. Press into a 9x13 pan. Combine condensed milk, egg, and vanilla. Mix well. Stir in nuts and toffee pieces. Pour over base, spread to cover. Bake at 350F for 25 to 35 minutes. The center may appear loose, but will set as it cools. NOTE: Best if baked the day before needed. Carrot Cake 12 Servings
Combine sugar, oil, eggs, and vanilla in a large bowl and set aside. Combine flour, cinnamon, soda, and salt. Gradually add flour mixture to sugar mixture. Fold in carrots, coconut, pineapple, and pecans. Pour into generously greased and floured 9x13 pan. Bake at 350F for 50 - 55 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely. Combine cream cheese, vanilla, powdered sugar. Gradually stir in milk until desired consistency is reached. Stir until smooth. Spread over cake. Gently sprinkle nuts over frosting, if desired. Cherries Royale 6 Servings
CREPES: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Add flour until batter is thickened (a little looser than pancake batter). Refrigerate until ready to use. TOPPING: Drain cherries, reserving the syrup. Set cherries aside. Combine sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring often. Allow to bubble for 1 minute. Add the cherries. If mixture is too thick, a more water. FILLING: Combine cream cheese, sugar, milk, and vanilla, and sour cream. Mix well. Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place filling in center of crepe. Fold sides over. Top with cherries. Serve with additional dollop of sour cream. Custard Pie (Egg Pie) 12 Servings
Mix milk and butter together in saucepan. Heat almost to boiling. Cool slightly. Blend eggs sugar, salt, and vanilla. Pour small amount of hot mixture into eggs, stirring constantly. Slowly pour into hot milk, stirring constantly. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 375F for 35 to 40 minutes. NOTE: If desired, add coconut. Double Decadent Brownies 8 Servings
In large saucepan, bring corn syrup and butter to a boil. Remove from heat. Add chocolate, stirring until melted. Add sugar. Stir in eggs, one at a time. Add vanilla, flour, and nuts. Pour into a greased and floured 9" cake pan. Bake at 350F for 30 minutes, or until done. Cool in pan for 10 minutes. Remove from pan; cool completely on wire rack. Melt chocolate and butter, stirring often. Remove from heat. Stir in corn syrup and milk. Cool. Spread over top and sides of brownie. Let stand 1 hour. Fishkill Pie 8 Servings
Beat egg whites and baking powder until soft peaks form. Gradually add the sugar and vanilla. Mix well. Fold in the pecans and crackers. Pour into a buttered pie plate. Bake at 300F for 30 minutes, or until done. NOTE: The filling rises as it cools. Fruit Cocktail Cake 12 Servings
CAKE: Combine flour, sugar, baking soda, eggs, salt, and fruit cocktail and mix thoroughly by hand. Pour into a greased 9x13 pan. Bake at 350F for 30 to 35 minutes. TOPPING: About 5 minutes before cake is done, coconut, sugar, milk, butter,and vanilla. in a saucepan. Bring to a boil and boil for 2 minutes. Pour over hot cake. BUTTER CREAM SAUCE: Combine sugar, butter, cream, and vanilla in a small saucepan. Bring to a boil. Serve hot sauce over cake. Grandma's Cookie Cakes 20 Servings
Combine brown sugar and shortening. Beat until light and fluffy. Add eggs, buttermilk, and vanilla. Beat well. Combine flour, soda, and salt. Gradually add and beat well. Fold in raisins and nuts. Pour into 9x13 greased pan. Bake at 375F for 25 to 30 minutes. Cool. Cut into squares and sprinkle with powdered sugar. Homemade Pudding 6 Servings
Scald milk. Meanwhile, beat eggs. Add flour, sugar, and salt. Mix well. Slowly stir small amount of milk into eggs, then stir egg mixture into milk. Continue stirring until mixture starts to thicken. Remove from heat. Cool. Add vanilla. Pour into individual serving dishes. Lemon Meringue Pie 12 Servings
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook for 1 minute. Slowly stir 1/2 of the hot mixture into the egg yolks, then blend the egg mixture back into the hot mixture. Cook 1 minute, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, and lemon rind. Pour into baked pie shell. Set aside. Pour egg whites and cream of tartar into mixing bowl. Mix on low until well blended. Add sugar. Beat on high. Add vanilla. continue beating until soft peaks form. Arrange meringue on top of pie filling, carefully sealing meringue and pie crust together. Lightly sprinkle with sugar, if desired. Bake at 400F for 8 to 10 minutes. My Favorite Cheesecake 8 Servings
Mix together the cream cheese, and sugar, beating until soft and creamy. Beat in eggs, one at a time. Add in sour cream and vanilla. Pour into pie crust. Bake at 350F for 20 to 25 minutes, or until the center jiggles when shaken gently. Cool on wire rack. When completely cooled, cover with wax paper or plastic wrap and refrigerate at least 8 hours. Serve with whipped cream and pie filling. Oatmeal Cake 15 Servings
Combine oatmeal and hot water. Let stand for 20 minutes. Add shortening, brown sugar, white sugar, eggs, flour, salt, and soda and beat for 3 minutes. Bake at 350F for 30 to 35 minutes. Sprinkle nuts and coconut over top of cake. Combine margarine, milk, and brown sugar. Bring to boil and spoon over hot cake. Oatmeal Cookies 60 Servings
Combine butter, sugar, brown sugar, and eggs. Beat well. Add flour, baking powder, and salt. * * *Dissolve soda in coffee; add to batter. Fold in cornflakes, oatmeal, coconut, and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350F for 12 to 15 minutes. Ohio Orange Cookies 48 Servings
Cream sugar and shortening together. Add eggs and vanilla. Beat well. * * *Mix soda and buttermilk together. Add dry ingredients alternately with buttermilk mixture. Blend in orange peel. Drop by spoonfuls onto cookie sheet. Flatten with a floured fork. Bake at 400F for . Combine powdered sugar, orange juice, butter, and orange peel. Spread over cooled cookies. Old Fashioned Peach Pie (my version) 9 Servings
Cover bottom of a 9x13 pan with half of the pie crust. Cream margarine and sugar until light and fluffy. Add flour, mix well. Add egg and vanilla. Fold in peaches. Pour into a 9x13 pan. Cover with top pie crust. Bake at 325F for 1 hour. One Shell Pie Crust 8 Servings
Cut butter into flour. Slowly add the ice water. Stir until mixture forms a ball. Pie Crust (using lard) 8 Servings
Sift flour and salt together. Cut in lard. Slowly add ice water, stirring until mixture forms a ball. Prize Angel Food Cake 8 Servings
Separate eggs and let the whites stand at room temperature. Sift flour once before measuring. Sift flour and 3/4 cup of the sugar 5 times. Put egg white in large mixer bowl. Add salt and beat on #10 until foamy (about 1/2 minute). Add cream of tartar and beat on #10 until whites are stiff and stand in peaks (about 2 1/2 to 3 minutes). Rapidly sprinkle in 1 cup of sugar while beating mixture on #8 speed. Beat only until sugar is blended (about 1 minute). Turn to #2 speed and add vanilla and almond extract. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend (about 1 1/2 minutes). Gently pour batter into a tube pan. Carefully cut through batter with a knife, going around in a circular motion 6 times to release large air bubbles. Bake at 375F for 30 to 35 minutes. Do not underbake. Remove from oven and invert pan on wine bottle until cool. Strawberry Shortcake 6 Servings
Sift flour, baking powder, sugar, and salt. Cut in butter. Make a small depression in center. Set aside. Mix egg, milk and vanilla together. Pour into depression in flour. Stir very slightly, just enough to moisten. Spread into a greased 8x8 pan. Bake at 400F for 15 minutes. Serve with butter, sliced strawberries, and whipped cream. Tortoni (version 1) 12 Servings
Combine egg yolks, salt, and 3 tablespoons warm water in bowl and beat until yolks are light and lemon colored. Boil sugar and 1/4 cup water in top of double broiler over medium heat until syrup spins a thread from end of spoon, stirring constantly. (Don't cook too much.) Cool the syrup slightly and beat into egg yolks, beating rapidly and constantly. Return mixture to pan and cook over hot - not boiling - water until thick, stirring constantly, about 8 minutes. Remove from heat and cool to room temperature. Add vanilla and sherry. Let mixture cool further and beat cream until thick but not stiff. Add cream to custard, stir and pour into fluted paper cups. Sprinkle tops with chopped almonds and put cups in freezer until firm. Tortoni (version 2) 4 Servings
Place ice water and dry milk in a deep bowl. Beat on medium speed of an electric mixer for 2 minutes. Increase speed to high and continue to beat for 2 more minutes. Add sweetener. Beat 2 minutes on high speed, or until mixture is thick and forms soft peaks. Add extracts, beating until blended. Divide mixture evenly into 4 custard cups. Sprinkle with crumbs. Place in freezer until set, about 1 hour. To serve, let Tortoni sit at room temperature for about 3 minutes. Tortoni - Chocolate Version 8 Servings
Remove the 1 quart ice cream from the freezer to soften slightly. Toast the 1/2 cup almonds at 350F for about 7 minutes, shaking the tray occasionally, until lightly colored and fragrant. Remove and let cool. Crumble the 2 cups Amaretti cookies. The best way to do this is to wrap them in a tea towel and tap them lightly with a rolling pin. Break them into about 1/2-inch pieces, taking care not to crush them into crumbs. Transfer to a medium bowl and sprinkle with the 3 tablespoons dark rum. Toss to combine, add the toasted almonds and the 3/4 cup chocolate chips and toss again. With an electric mixer, in a large bowl, beat the 1 cup heavy cream until slightly firm. Beat in the 3 tablespoons brandy; beat only until soft peaks form. The cream should not be beaten until stiff. Add the whipped cream to the Amaretti mixture, letting it sit on top of the ingredients in the bowl. Without cleaning out the bowl used to whip the cream, spoon the 1 quart vanilla ice cream into the bowl; beat just until softened. (Use a flat whip, if available.) Remove the beater. Using a spatula, fold the Amaretti mixture into the ice cream. Place the bowl in the freezer until you are ready to serve it. To serve, spoon the biscuit tortoni into individual ice cream dishes or custard cups. F.Y.I. Biscuit Tortoni is a classic Italian dessert that originated in Naples. It is a type of semifreddo, meaning that it is only partially frozen. The alcohol in the mixture keeps the ice cream and whipped cream from freezing rock hard. If you eliminate the alcohol, expect a much denser, far more solid consistency. For a formal presentation, the Tortoni can be spooned into a 2-quart ice cream mold. Freeze as directed in the recipe. To unmold it, dip the mold briefly in warm water, then invert the mold onto a chilled serving plate. If you are making Biscuit Tortoni in advance, press plastic wrap directly onto the top of the mixture before covering it with a lid or aluminum foil for freezing. This will keep a "skin," or sort of crust, from forming. TIPS: Amaretti are crunchy Italian almond cookies. They are available in lovely red and white tins and sometimes in packages. If you cannot find them in the cookie aisle of the supermarket, look for them in the specialty foods section or near the deli counter. |
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