2 1/2 cup flour 4 large tbsp. white sugar 1 cup butter 2 tsp. salt Rub together (well)-crumb-like Scald 2/3 cup milk, and cool
Soak 1 pkg. yeast in 1/3 cup water to which a tsp. of sugar has been added. Make a well in flour mixture and add liquids and 4 egg yolks which have been slightly beaten. Turn onto floured board and knead 15 times. Divide in half and roll to jelly roll pan size. Spread on a 20 oz. can cherry pie filling and cover with the other half rolled to size. Pinch edges together. Let stand 15 minutes Bake in 375 F oven. Spread with thin icing made with hot milk, icing sugar, butter and vanilla.
Bottom: 1 cup flour l tbsp. milk 1 egg 1/2 tsp. salt 1 tsp. baking powder 1/2 cup butter Mix these ingredients like a pie dough and roll to cover 9 x 12 pan. Spread RASPBERRY JAM to cover. Topping: 1 cup white sugar 1/4 cup butter melted 1 tsp. vanilla 1 1/2 cups coconut 1 egg beaten Mix ingredients well and spread over jam. Bake in 350EF oven for 25 minutes. Cut in squares while warm.
1 cup flour 6 tbsp. brown sugar 1/8 tsp. salt 1/2 cup butter Crumble first four ingredients; press into 9"x9" pan. Bake at 375F for 10-12 minutes 3 bars MacIntosh Toffee 1 tbsp. corn syrup 1 tbsp. water 2 tbsp. butter 1/8 tsp. salt 2/3 cup nutsIn saucepan, melt together all ingredients except nuts, then add nuts and pour over crust. Bake at 375F for 8-10 minutes
1 cup brown sugar 1 egg 1/2 cup butter 1 tsp. vanilla 1/3 cup condensed milk Pinch saltMix and boil 3 minutes Then add 1 cup wafer crumbs, 1 cup coconut, 1/2 cup walnuts. Line pan with whole wafers. Spread filling evenly. Cover with another layer of wafers. Cool. Ice with chocolate icing. Cut into bars when set.
Stella's Chocolate Pecan Crisps
2oz. unsweetened chocolate 1 cup soft butter 3/4 cup sugar 1 tsp vanilla 2 cups flour 1/4 cup finely chopped pecans pecans halves for garnish 1/4 cup of sugar with 1/2 tsp. cinnamonMelt Chocolate. Cream butter and sugar and beat until fluffy. Stir in vanilla and cooled chocolate,
1/4 cup butter or margarine 1 pkg. (250 gram) miniature marshmallows or regular ones cut up 1/2 tsp. vanilla 5 cups Rice Krispies
Melt butter. Add marshmallows; cook over low heat, stirring constantly until melted and well blended. Remove from heat; add vanilla. Add Rice Krispies; stir until well coated with marshmallow mixture. Press into 9 x 13 pan.
1 cup margarine or butter 3 tbsp. sugar 2 cups flour Mix. Press into 8 x 11 baking pan. Brown slightly. Filling: 20 oz. can crushed pineapple Small jar of maraschino cherries drained and cut in quarters. 1/2 cup sugar. 3 tbsp. cornstarch 1 tsp. vanillaCook filling till thick. Spread on hot layer. Cool well. Ice with dream whip or beat 3 egg whites with ¼ cup sugar and bake as meringue.
3/4 cup margarine 1/2 cup brown sugar 1/2 cup white sugar 2 eggs 1 tsp. vanilla 2 cups shredded zucchini 1 3/4 cups flour 1/2 tsp. salt 1 1/2 tsp. baking powder 3/4 cup dates and 3/4 cup raisins, OR 1 1/2 cups raisins (I use this) 3/4 cup shredded coconut Glaze: 2 tbsp. milk 1 tbsp. margarine, melted 1 tsp. vanilla 1 cup icing sugar
Bake at 350F for 35 to 40 minutes. Drizzle with glaze while still warm. Top with 1 cup crushed walnuts. (I don't.)
1 1/2 cup crushed graham crackers 1/4 cup sugar 1/2 cup melted butter Mix well, reserve 1/2 cup, line pan and bake for 10 minutes at 350F. Let cool. Filling: 2 large packages. cream cheese 1 cup berry sugar 1 beaten egg 1 tsp. vanilla
Cream cheese and then gradually add sugar and mix well. Add beaten egg and vanilla. Add 10-12 maraschino cherries cut in halves. Sprinkle with reserved crumb mixture. Bake at 350F for 20-25 minutes. (Do not use mixer for cream cheese)
Base: 3 cups flour 1/2 cup icing sugar 1 cup margarine 1/2 tsp. salt Rub to crumbs and pat into 9 x 13 pan. Bake in 350EF oven for 15 minutes. Beat together: 4 large eggs 1 3/4 cup sugar 1/4 cup flour 1/3 cup lemon juice 1/2 tsp. baking powderPour over slightly cooled crust. Return immediately to oven and bake at 350F for 20 to 25 minutes. till pale golden. Sprinkle with icing sugar.
5 cups apples, peeled and sliced 1/4 tsp. cinnamon 3/4 cup water 3/4 tbsp. lemon juice 1 1/2 cups sugar 1 cup flour 1/4 tsp. salt 1/2 cup butter 1 cup shredded cheddar cheese
Peel apples and slice into a 9x13 pan. Sprinkle cinnamon, water and lemon juice over them. In a bowl, mix sugar, flour, salt. Add butter, mixing as for pastry. Then add cheese. Mix in with your hands. Pour over apple mixture and cook at 350F for 30 minutes.
6 tbsp. butter or margarine 1 cup granulated sugar 2 eggs 1 tsp. vanilla 1 cup all-purpose flour 1 tsp. baking soda 1/2 tsp. cinnamon 2 cups apples, peeled, chopped 1/2 cup chopped walnuts
Combine butter, sugar, eggs, vanilla, then flour, soda and cinnamon in a large bowl. Beat until well mixed. Add apples and nuts. Stir to mix. Scrape into greased 9x9 pan. Bake in a 350F oven for 40 to 50 minutes. Cool 15 minutes. Sift icing sugar over the top. Cut into 36 squares. Very good warm with ice cream.
2 cups flour 1/2 cup butter 1/4 tsp. salt 1 tsp. baking powder 1 egg, beaten Mix together with a fork. Reserve one cupful for the top. Flatten the rest into an 8x8 pan. Cover with Filling:1 1/2 cups sugar 1/2 cup flour 4 cups chopped rhubarb 1/2 cup melted butter 2 eggs, beatenMix and pour into pan. Sprinkle with the reserved topping, then sugar and cinnamon. Bake at 350F for one hour. Cut in squares and serve hot or cold.
1/3 cup packed brown sugar 1/4 cup butter 3 oz. semi-sweet chocolate 1/2 tsp. vanilla 1 egg, lightly beaten 1/3 cup flour 24 chocolate rosebuds
In saucepan, melt sugar, butter and chocolate over low heat, stirring until chocolate is just melted. Remove from heat and let cool for 1 minute. Blend in vanilla and eggs; gently fold in flour until just blended. Bake in tiny baking cups at 350F for 10-12 minutes or till set. Place rosebud on top and cool.
1 Duncan Hines Double Fudge Brownie Mix 1 (3oz.) cream cheese 5 tbsp. butter 1/2 cup sugar 2 eggs 2 tbsps. flour 1/4 tsp. vanilla
Soften cream cheese and butter and beat together. Add sugar, eggs and flour and beat until smooth. Mix brownies as directed. Pour half the brownie mix in 9 x 13 pan. Pour all the cream cheese mixture over the brownie mix. Spoon remaining brownie mix over the cream cheese. Swirl the two mixtures together with a spatula or knife. Bake @ 350 F for approximately 35-40 minutes.
Preheat oven to 350F. Lightly butter a 9 x 13 pan or 2 8-inch square pans. Cream brown sugar and butter until well blended. Gradually stir in 1 ½ cups flour. Firmly and evenly press mixture into bottom of pan(s). Bake in centre of 350F oven until light brown and set, about 12-14 minutes. Cool slightly.When Debbie, my hairdresser, kept me waiting, I traded her the wait for the holiday
½ cup brown sugar ½ cup butter at room temperature 1 ½ cups all-purpose flour 4 eggs 2 tsp vanilla Generous pinch of salt 2/3 cup granulated sugar ½ cup flour 2/3 cup corn syrup 1 ½ cups golden raisins ½ cup coarsely chopped fresh cranberries (I slightly thawed frozen ones before chopping
Chatelaine that contained this recipe. It is delicious!
Heat oven to 350F. In large bowl combine cake mix, margarine and 1 egg at low speed until crumbly. Add pecans; mix well. Press evenly into the bottom of an ungreased 13x9 inch pan. Bake for 5-8 min or until crust is just set. (Crust will not be browned.) In a small bowl, combine cream cheese, powdered sugar, vanilla and egg; beat until smooth. Add nutmeg to cranberry sauce and blend well. Carefully pour cream cheese mixture over crust. Spoon cranberry sauce in 3 rows length-wise in pan. Pull knife through cranberry sauce and into cream cheese mixture to form swirls. Bake at 350 F for 30-40 minutes or until cream cheese mixture is set. Cool completely. Cut bars or squares.Linda Hobbs sent us this from Ontario. She's one of the "Other Bricks". Seems like all Bricks must love eating.
Crust 1 Pkg White Cake mix ½ cup Margarine or Butter (softened) 1 egg ¼ cup Chopped Pecans Filling 8 oz pkg cream cheese (softened) ¼ cup powdered fruit sugar ½ tsp vanilla 1 egg 16 oz whole berry cranberry sauce ¼ tsp nutmeg
Combine walnuts, dates, baking powder and flour. Combine eggs and sugar and add. Bake 40 minutes at 350F.Because these were her favourites, Mom got a box in her Christmas "Care Package" every year.
1 cup walnuts 1 lb. dates 1 tsp. baking powder 1 cup flour 4 eggs, slightly beaten 1 cup sugar.
3/4 cup unsalted butter 1/2 cup sifted icing sugar 1 cup all-purpose flour 1/4 tsp. salt 1/3 cup liquid honey 2 tsp. lemon juice 1 cup sliced almonds 1/2 tsp. almond extract
In large bowl, cream together ½ cup of the butter and the icing sugar. Stir in flour and salt. Pat evenly into ungreased 9-inch square cake pan. Bake in 350F oven for 12 to 15 minutes or until lightly golden. Meanwhile, in small saucepan, melt remaining butter. Stir in honey and lemon juice. Bring to boil over medium-high heat, stirring constantly. Remove from heat; stir in almonds and almond extract. Spread evenly over hot baked layer and return to oven for about 15 minutes or until golden brown. While still hot, cut in squares; let cool in pan. Makes 36 squares.
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