1 cup sugar 1 pint (cups whipping cream) ½ cup reconstituted lemon juice few drops yellow food coloring In medium bowl, combine sugar and cream, stirring until dissolved. Stir in lemon juice and food coloring. Pour into 8-inch square pan or directly into sherbet dishes. Freeze three hours or until firm. Remove from freezer 5 minutes before serving.Read More →
2 cups flour, all purpose 2 cups sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoon cinnamon 4 eggs 1 ½ cups Wesson oil 2 cups grated carrots (fine) Combine dry ingredients – then add liquids. Bake in large flat pan (3 qts) for 45-50 minutes at 350. If in a Pyrex dish, bake at 325. Frosting: 1 8oz. package cream cheese 1 package powdered sugar ¼ pound butter 1 teaspoon vanilla Cream cheese and butter, add sugar, then vanillaRead More →
Crust: 1 cup sifted flour ½ cup sugar ½ cup butter 2 egg yolks ½ teaspoon vanilla Heat oven to 400 degrees, place flour, sugar and butter in a bowl. Mix until size of the coarse corn meal. Stir in yolks and vanilla. Place on bottom of spring form cake pan. Be sure pan is well oiled on the bottom and sides. Bake 15 minutes or until golden brown, cool. Pour a can of drained, crushed pineapple on crust. Filling: 1 lb cream cheese 1 tsp. coffee cream 1 teaspoon vanilla 2 eggs ½ cup sugar Blend well with electric mixer and pour over crust.Read More →
2 egg whites ¾ Cup granulated sugar 1 tsp. vanilla 6 oz mini chocolate drops Preheat oven to 375. Beat 2 egg whites until stiff and in peaks. Gradually add ¾ cup granulated sugar, 1 tsp. vanilla, and 6 oz. mini chocolate drops. Drop by teaspoon onto ungreased cookie sheet. Turn oven off. Place all cookies in at same time. Keep cookies in for at least 7 hours. Do not open oven door.Read More →
2 large tart apples, peeled and sliced 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter or margarine, melted Dash ground cinnamon Whipped cream or vanilla ice cream (optional) Place apples in ungreased 2 or 3 cup baking dish; sprinkle with lemon juice. Combine brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350 for 30 minutes. Uncover and bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired.Read More →
1 cup persimmon pulp 1 cup nuts, chopped 1 cup raisins, cut up 1 cup sugar ½ cup butter 1 teaspoon soda dissolved in persimmon pulp 2 cups flour ½ teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 egg Cream shortening and sugar. Add nuts and raisins to flour. Bean egg and add to pulp. Add to dry ingredients. Drop on greased baking sheet. Bake in moderate oven 350.Read More →
½ cup butter or margarine, softened ¼ cup sugar 1 teaspoon vanilla extract 1 cup cake flour ½ cup finely chopped pecans In a mixing bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1-in balls; place on a greased baking sheet. Bake at 350 for 15-18 minutes or until bottom edges are golden brown. Cool on wire rack. Makes about 1 ½ dozenRead More →
Toss together: 4 cups sliced zucchini, cooked until tender crisp 2 tablespoons lemon juice dash salt Mix in a bowl: 1 ¼ cup sugar 1 ½ teaspoons cinnamon 1 ½ teaspoons cream of tartar dash nutmeg 3 tablespoons flour Add the zucchini and mix well, it will be runny, but that’s OK. Dump the filling into a 9-inch crust and dot with butter. Add the top crust and bake at 400F 40 minutes or until golden brown.Read More →
Pie Crust: 1 ½ cups flour ½ cup shortening ½ teaspoon salt 1 teaspoon baking powder Sift flour with salt and baking powder. Cut shortening into flour mixture. Sprinkle with 3 tablespoons – or as much as needed – of ice water. Blend lightly and roll on floured towel for a 9-inch pie shell. Filling: 4 Eggs 1 cup brown sugar 1/3 cup butter 1 cup light corn syrup 1 teaspoon vanilla 1 cup chopped pecans ¼ teaspoon salt ¾ cup whole pecan halves 1 cup heavy cream, sweetened and whipped Cream butter with 1 cup brown sugar. Beat in one egg at a time,Read More →
8 oz. Cool Whip 16 oz. Cottage Cheese 16 oz. can pineapple chunks drained 1 Jell-O package (3 oz.) cherry or any flavor you prefer In large bowl – dump cottage cheese, pineapple. Add cool whip and sprinkle dry Jell-O over all and mix and refrigerate for a few hours. Can be used as dessert or a salad on lettuceRead More →