Rum Pudding Cake

2 pkg 7oz flavored Anisette Sponge Biscuits
1/4 c light and dark Rum
4 c Milk
1/2 c Sour Cream
1 pkg (3 3/4oz) Vanilla Instant Pudding
1 pkg (4 1/2oz) Chocolate Instant Pudding


Sprinkle one side of biscuits with rum. Arrange one pkg of biscuits flat side down, as tight as possible in bottom of 9" spring form pan. Crumble remaining of package to fill spaces. Mix 2 cups of milk and sour cream in a large bowl till well blended. Stir in vanilla pudding till smooth. Chill to partially set, pour over biscuits.
Arrange other package of biscuits on top of pudding, using crumbs to fill in spaces.
Mix chocolate pudding with other 2 cups of milk. Do the same over biscuits. 


Cover, refrigerate overnight.
Optional whipped cream on top to serve.

Berry Crisp

Crust topping:
1 c Flour
1 c Sugar
1 tsp Baking Powder
1 Egg, beaten


Berry Filling:
2 tbsp Flour
3/4 c Sugar
4-5 c berries
1 stick of Butter, melted


Preheat oven to 375 DF


For topping, combine flour, sugar, baking powder, make a well in center of dry ingredients and blend in beaten egg. Mix until crumbly. Set aside.


For filling, place berries in a large bowl. Mix flour and sugar and sprinkle over berries. Toss gently to cover berries.


Put berries into well buttered 8x8x2" glass baking dish and sprinkle topping over berries. Drizzle melted butter evenly over topping. 


Place baking dish on a cookie sheet to prevent spill overs in oven.


Bake 45 minutes.

Bread Pudding (from Holiday House)

8 Eggs
4 c Milk
2 c Sugar
4 tbsp Vanilla
Nutmeg
Raisins 


Preheat oven to 350 DF


Butter the bottoms of bread pans (2 1/2 Loafs) 
Mix all ingredients. Pour into pans. 
Bake 60-90 minutes, until golden brown.

Apple Crisp

4-6 c sliced Apples
1/2 c Flour
3/4 tsp Cinnamon
1/3 c soft Butter
2/3- 3/4 c Brown Sugar
1/2 c Rolled Oats
3/4 tsp Nutmeg


Preheat oven to 375 DF


Place sliced apples in greased pan.
Blend flour, cinnamon, butter, brown sugar, oatmeal and nutmeg till crumbly. Spread over apples.


Bake for 30-35 minutes

Easy Apple Crisp

5 c sliced Apples
2 tbsp Orange or Apple Juice
1/2 c Brown Sugar
1/4 c Flour
1/2 tsp Cinnamon
1/4 cup Oleo
Nutmeats (optional)


Preheat oven to 375 DF


Arrange apples in 9x13" greased pan. Drizzle with juice.
Combine brown sugar, flour, cinnamon, and oleo; mix till crumbly.
Spread over apples. Then nutmeats on top.


Bake for 35 minutes. Serve with ice cream or whipped cream. 

Blueberry Salad

1 pkg Raspberry Jell-O
1 1/2 c boiling Water
1 can Blueberry Pie Filling
1 can crushed Pineapple
1 c chopped Nuts (optional)


Mix together in mold and let set in refrigerator. 


Mix well for topping after Jell-O is set:
4 oz Cream Cheese
1/4 c Sour Cream
1/4 c Sugar

Pineapple Orange Cake

Cake:
1 pkg Yellow Cake Mix
1 can #3 Mandarin Oranges, undrained
4 Egg Whites
1/2 c Unsweetened Applesauce


Topping:
1 can, 20 oz, Crushed Pineapple, undrained
1 pkg sugar-free Instant Vanilla Pudding Mix
1 8 oz reduced fat Cool Whip


Preheat oven to 350 DF
In large bowl, beat cake mix, oranges, egg whites, and applesauce on low for 2 minutes.
Pour into 9x13" greased baking dish. 
Bake for 25-30 minutes or until pick comes out clean from center. Cool.


Combine pineapple and pudding mix. Fold in Cool Whip, just till blended. Spread on cake. Refrigerate for an hour.

Rice Pudding (in Crock Pot)

3/4 c Long Grain Rice
3 c Milk
3/4 c Sugar
Pinch of Cinnamon
Pinch of Salt


Add all ingredients to pot and set on high for 3 1/2 hours.

Coffee Caramels

2 c Sugar
1/2 c Light Corn Syrup
1/2 c hot Water
2 tsp Instant Coffee
1 1/2 c Heavy Cream
2 tbsp Butter
1/4 tsp Salt
1 tsp Vanilla


Combine first 4 ingredients and 1/2 the cream. Cook over medium heat, stirring constantly till sugar dissolves. Continue cooking without stirring till candy thermometer reaches 226 DF, about 15 minutes. 
Add remaining cream, butter, and salt; cook to hard-ball stage (250 DF). Remove from heat; cool slightly and carefully stir in vanilla. 
Pour into buttered 8"x8" pan, cool. When firm, cut. Wrap if desired with wax paper.


Makes 24 pieces

Shortcake

2 cups flour
½ tsp salt
1 tbsp baking powder
1 tbsp sugar
¼ cup shortening
1 cup milk
Melted butter (for brushing)


Sift together dry ingredients. Cut in shortening. Make well in middle and pour in milk. Mix with fork, turn out on floured surface and knead 6-10 times. Roll out ½” thick-place on ungreased pan. Brush top with butter. Bake 16 minutes or until risen and lightly browned. 8-16 biscuits. 

Fudge

1 ½ cups sugar
2/3 cup evaporated milk
2 tbsp butter or margarine
¼ tsp salt
2 cups miniature marshmallows
1 ½ cups chocolate semi-sweet morsels
½ cup chopped nutmeats
1 tsp vanilla


Combine sugar, milk, butter and salt in heavy saucepan. Bring to full rolling boil, stirring constantly 4 to 5 minutes. Remove from heat and add marshmallows, morsels, nutmeats and vanilla. Stir vigorously until morsels are melted. Pour into buttered pan--refrigerate until firm. Makes 49 pieces. Could use some chips with peanut butter chips.

Pumpkin Fudge

4 cups sugar
¼ cup light corn syrup
Pinch of salt
1 1/3 cups milk
4 tbsp oleo
2 tsp pumpkin puree
¼ tsp pumpkin pie spice


In pan, combine sugar, corn syrup, salt and milk. Stir over medium hear until sugar dissolves--then boil without stirring until reaches 234-240° (softball). Remove from heat, cut in oleo, pumpkin and spice. Do not stir. Cool until lukewarm, then beat vigorously till mixture is smooth and glossy. Pour into buttered pan and cool. 

Mint Patties

1/3 cup Nucoa or Mazola margarine
½ cup Karo Red label syrup
1 lb sifted confectioners sugar
1 tsp vanilla


Stir margarine, karo, and half of sugar in 3 quart saucepan over low heat until bubbly throughout. Quickly stir in remaining sugar and vanilla. Remove from heat, stir until mixture just holds shape.
Cool to lukewarm in greased pan, knead well.
Color candy mixture, example: almond flavoring for red, peppermint for green, maple for yellow.
Form into small patties. Press with fork.

Butter Mints

4 tbsp soft butter
1 lb confectioners sugar
2 tbsp water or milk


Mix together, separate into small dishes and add the color and flavoring of choice. 
Roll out on confectioner sugared wax paper with rolling pin. Cut any size you wish. Let dry and keep turning.

Caramel Apples

1 cup (2 sticks) butter
2 cups firmly packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla extract
8-10 apples and wooden sticks


Melt butter in 3 quart heavy saucepan. Stir in sugar, corn syrup, condensed milk, mix well. Bring to boil over medium hear, stirring frequently. Cook to firm ball stage (245°) stirring frequently. Takes 15-20 minutes. Remove from heat and stir in vanilla. Put a wooden stick in each apple at core, dip apple into caramel mixture to cover. Place on waxed paper to allow caramel to set--store in cool, dry place. Use within 2-3 days of making.

Southern Style Pecan Fudge

1 lb 10x sugar
6 tbsp butter or margarine
½ cup unsweetened cocoa
¼ cup milk
1 tbsp vanilla
¼ tsp salt
1 cup chopped pecans


In saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring till smooth. Stir in nuts. Spread in 9x5 loaf pan. Cool--cut in squares. Makes 2 dozen.


Or…
In microwave-- In bowl, put butter and milk, microwave on high 1 ½ to 2 minutes till butter is melted. Stir sugar, cocoa, vanilla and salt till smooth. Stir in nuts. Spread quickly in 9x5 loaf pan. Cool and cut.

Penuche

2 lb light brown sugar
1 cup evaporated milk
½ cup butter
¼ tsp salt
Vanilla
1 ½ cups chopped nuts
¾ cup candied cherries


Mix brown sugar, evaporated milk, butter and salt. Cook, stirring till sugar is dissolved. Cook without stirring to softball 238° Remove from heat and cool to lukewarm. Add vanilla, nuts, and cherries.
Beat until thick--pour into pan. Makes 3 lbs

Microwave Caramel Corn

1 cup brown sugar
1 stick margarine
¼ cup white corn syrup
½ tsp salt


Pop 4 quarts corn and put in grocery bag (paper).
In a 1 ½ quart bowl, mix together brown sugar, margarine, syrup and salt. Microwave on high till it boils. Stir and boil for 2 minutes more. Stir after 1 minute. Remove from oven and carefully stir in ½ tsp soda. Carefully pour syrup over corn in bag. Close bag and shake. Microwave bag for 1 ½ minutes on high. Shake bag and cook another 1 ½ minutes. Spread in pan to cool. Store in air tight containers.

White Trash

1 box each cherrios, corn chex and rice chex
1 lb raisins
1 lb M&Ms
1 lb small pretzel sticks
1 lb peanuts


Combine in large bowl.


1 ½ lb white chocolate wafers


Melt chocolate in bowl (microwave ~2minutes) Stir and pour over mix, stir to coat well. Spread on waxed paper to dry for 24 hours or so.

Muddy Buddies

9 cups rice Chex
1 cup chocolate chips
¼ cup oleo
½ cup peanut butter
1 tsp vanilla
1 ½ -2 cup powdered sugar


Melt oleo, peanut butter, and chocolate chips in microwave for 1 ½ minutes until smooth--add vanilla, stir--pour on chex and stir until coated, place this mixture in zip lock, add 4x sugar to coat then dry on wax paper and store in tight container.

Heavenly Crunch

1 pkg from box of graham crackers
2 sticks margarine
½ cup sugar
¾ cup chopped pecans


Spread crackers on cookie sheet. Chop nuts and sprinkle over crackers. Melt oleo in pan, add sugar, boil 3 minutes. Pour over crackers. Bake at 350° for 10-15 minutes. Remove from pan before they cool. Break into pieces.

Honey Glazed Snack Mix

4 cups rice or corn Chex cereal
1 ½ cups miniature pretzels
1 cup pecan halves
1/3 cup butter or margarine
¼ cup honey


Combine cereal in a large bowl, set aside.
Melt butter in small pan and add honey. Pour over cereal mix and spread on jelly roll pan. Bake 350° for 12-15 minutes or until mix is lightly glazed--stirring some. Remove from oven and cool slightly then spread on waxed paper to finish cooling and eat.

My Peanut Butter Fudge

2 cups sugar
2/3 cup milk
Boil until softball 234°


1 pint marshmallow crème
1 cup peanut butter
1 tsp vanilla
Warm a large bowl and put marshmallow crème, peanut butter, and vanilla. Then mix hot mixture into this and spread in buttered pan.

Pop Corn Balls

1 quart corn
½ cup dark corn syrup
½ cup dark brown sugar
2 tbsp water
½ tsp vinegar
1 tbsp butter


Combine syrup, sugar, water and vinegar. Cook stirring constantly until mixture boils. Cook till 260° Remove from heat and stir in butter. Pour over popped corn and shape into balls.

Good Pop Corn Balls

1 ¼ cups sugar
1 ¼ cups brown sugar
½ cup light corn syrup
2/3 cup water
1 tbsp oleo
Popcorn


Put sugars, syrup and water in saucepan stirring till sugar is dissolved. Add butter and cook without stirring till 240° (soft ball) Put little soda in and stir and pour over popped corn and shape into balls.

Pop Corn Balls

1/3 cup corn oil
½ cup uncooked popcorn


Prepare popcorn.


½ cup light corn syrup
½ cup sugar
½ tsp salt

Cook until sugar is dissolved. Pour over popcorn and shape into balls.

Molasses Popcorn Balls

¼ cup molasses
½ cup brown sugar
1 tsp vinegar
1 tsp butter
¼ tsp salt


Boil in saucepan to 275° Pour over popped corn in loaf tins and press gently. Turn out and cut into bars while still warm.

Caramel Corn

1 cup butter or margarine
2 cups firmly packed brown sugar
½ cup Karo syrup (light or dark)
1 tsp salt
1 tsp vanilla


Stir and mix ingredients until dissolved and heat to rolling boil--



Boil 5 minutes then add ½ tsp soda and stir until foamy 



Pour over large pan of popped corn 



and stir until well coated. Bake in 250° oven for 1 hour stirring every 15 minutes.

Connie Squares

2 cups quick Mother’s Oats
1 cup brown sugar
½ cup melted margarine
¼ tsp salt


Mix in order--place in 8x8 pan and pack tightly.


2 1oz squares unsweetened chocolate (melted)
¼ cup melted oleo
1 cup brown sugar
1 egg
½ cup flour
¼ tsp salt
¾ tsp vanilla


Mix in order--place on top of above mixture. Bake 25 minutes in 350° oven. When cool, frost with chocolate frosting.

Cream Cheese Icing

1 box 10x sugar
8oz pkg cream cheese (softened)
1 stick oleo (softened)
¼ tsp salt
1 tsp vanilla


Mix all together until smooth and spread on cake.

Carrot Cake

4 eggs
1 ½ cups oil ( use 1 1/3 cup or less)
2 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp vanilla
3 cups carrots (grated)
½ cups chopped nutmeats (optional)


Mix all dry ingredients together then add oil and stir well. Then add carrots and nutmeats and mix. Bake 45 minutes to 1 hour in 325-350° oven.

Dirt Cake

8 oz cream cheese
½ stick oleo
1 cup 10x sugar
1 12oz Cool Whip
3 ½ cup milk
2 3oz pkg instant vanilla or chocolate pudding mix
1 20oz Oreo cookies


With mixer, cream oleo, cheese, and sugar. In separate bowl, mix pudding mix and milk until well blended. Fold in cool whip and cream cheese mixture and blend till well mixed. 
Using food processor, mix 1 row of Oreos at a time. Cover bottom with first row. Cover with ½ of filling then grind 2nd row and cover with balance of filling then grind 3rd row and spread on top. Decorate any way you want and freeze overnight. Let stand about an hour at room temperature before serving. 

Pumpkin Pie Bars

1 18oz pkg white or yellow cake mix
½ cup butter or oleo (melted)
4 eggs
1 30oz can solid pack pumpkin
1 cup sugar (divided)
½ cup brown sugar
2/3 cup evaporated milk
1 ½ tsp cinnamon
½ cup chopped nuts
¼ cup margarine (softened)


Remove 1 cup cake mix and reserve. In small bowl, slightly beat one egg. In large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into greased pan. In large bowl, lightly beat remaining 3 eggs, stir in pumpkin, ½ cup sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To one cup reserved cake mix, add rest of sugar, nuts, and soft butter. Mix until crumbly and spread over pumpkin. Bake at 350° for an hour in 13x9 pan. Serve warm or cold.

Fruit Cocktail Torte (doubled)

2 cups sugar
2 cups flour
2 tsp soda
1 tsp salt
2 eggs (beaten)
1 (lg) can fruit cocktail


Sift dry ingredients together. Add eggs and fruit. Put in pan. Sprinkle mix of ¾ cup brown sugar and ½ cup nuts on cake. Bake at 350° about an hour.

Jiffy Chocolate Cupcakes

Put in bowl in this order--
1 egg
½ cup cocoa
½ cup shortening
1 ½ cup flour
½ cup sour milk
1 tsp vanilla
1 tsp soda
1 cup sugar
½ tsp salt
½ cup hot water


Beat 4 minutes. Bake at 375° for 15-20 minutes. 

Banana Cake

Sift: 
2 ¼ cup flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cup sugar


Blend in:
½ cup shortening
1 cup mashed banana
1 tsp vanilla


Beat 2 minutes, medium speed. 
Add: 
2 eggs
½ cup sour milk (1 ½ tsp vinegar and ½ cup milk)


Beat 2 minutes longer.
Pour into greased pan. Bake at 350° 13x9 for 40-45 minutes, or 2 8“ round pans for 30-35 minutes. Cool 10 minutes, remove from pan. Cool thoroughly--fill and frost with sweetened whipped cream.

Josie's Pound Cake

1 ½ cups margarine
3 cups sugar
5 eggs
¾ cup 7-Up
3 cups flour
2 or 3 tbsp lemon extract


Mix all ingredients together and put in bunt tin. Bake at 350° for about an hour.

Fuzzy Navel Cake

1 pkg yellow cake mix
½ cup vegetable oil
1 6oz pkg vanilla instant pudding 
4 eggs
¾ cup peach schnapps
½ cup orange juice
½ tsp orange extract


Mix cake mix, oil, pudding, eggs, schnapps, juice and extract. Blend well and put in well oiled bunt pan and bake at 350° for 40-50 minutes.
Remove from oven while warm, poke holes in cake with skewers and mix glaze-- 


2 tbsp orange juice
4 tbsp schnapps
1 cup 10x sugar


Pour over warm cake--cool in pan 2 hours--Invert on cake plate.
Serve plain and unfrosted.

Chocolate Cupcakes

(Put in bowl in this order)
1 egg
½ cup cocoa
½ cup Crisco
1 ½ cups flour
½ cup sour milk
1 tsp vanilla 
1 tsp soda
1 cup sugar
½ tsp salt
½ cup hot water


Beat 4 minutes. Bake at 375° for 15-20 minutes.

Darn Good Chocolate Cake

1 pkg (18.25oz) devil’s food or dark chocolate fudge cake mix
4 large eggs
1 cup sour cream
1 pkg (3.9oz) chocolate instant pudding mix
½ cup warm water
½ cup cooking oil
1 ½ cups semi-sweet chocolate chips


Preheat oven to 350° Lightly mist a bunt tin and dust with flour. Place mixes, eggs, sour cream, warm water and oil in large mixing bowl. Blend at low speed for 1 minute. Stop and mix stuff in bowl. Increase to medium and beat 2 to 3 minutes. Fold in chips and pour into prepared pan. Bake 45 to 50 minutes. Place on wire rack to cool for 20-30 minutes. Put a knife around edge and invert to cool completely (20 more minutes) or put on serving platter to slice and eat warm. 

Kahlua Chocolate Cake

1 pkg devil’s food cake mix
1 carton (8 oz) sour cream
 1 cup Kahlua or coffee liquor 
¾ cup vegetable oil
4 eggs
6 oz semi-sweet chocolate chips


Combine mix, cream, Kahlua, oil and eggs. Beat low to blend and medium for 4 minutes and high for 8 minutes. Stir in morsels by hand. Pour into greased and floured tube pan. Bake 55-60 minutes at 350°. Serve cold with cool whip.

Banana Cookies

1 ½ sticks oleo
1 cup brown sugar
¾ cup mashed banana (about 2)
1 egg
1 tsp vanilla
2 ½ cups oatmeal
1 ½ cups flour
½ tsp soda
½ tsp salt
Chocolate chips


Beat oleo and sugar. Add bananas and egg, vanilla, beat well. Add flour, oatmeal, soda and salt. Mix well-stir in chips.
Bake at 350° for 8 minutes.

Blueberry Cake

2 sticks butter or margarine
2 cups sugar
4 eggs
2 ¾ cups flour
2 cups blueberries


Cream together butter, sugar and eggs. Add flour. Bredge* berries in ¼ cup flour and add to batter--pour into bunt tin. Bake at 350° for an hour.

Zucchini Cake

1 pkg yellow cake mix
1 small pkg instant pudding
4 eggs
¼ cup oil
3 cups grated zucchini
½ tsp salt
½ tsp cinnamon
1 cup chopped walnuts


Combine all ingredients in large bowl to blend. Then beat medium speed 4 minutes. Pour into greased and floured tube pan. Bake at 350° for 50-55 minutes or 40 minutes in flat pan.

Chocolate Zucchini Cupcakes

1 ½ cups all purpose flour
¼ cup cocoa
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 egg
¼ cup vegetable oil
¾ cup sugar
3 tbsp milk
1 tsp vanilla
1 cup shredded zucchini
¾ cup chocolate chips


Combine flour, cocoa, baking soda and powder, salt and cinnamon. In large bowl with mixer, beat egg, oil, sugar, milk, vanilla until combined. Gradually stir in flour mixture. Stir in zucchini. Put in cupcake liners and bake at 350° for 20-25 minutes. Let stand 5 minutes before removing them from tin. 
In pan over low heat, melt chocolate chips and spread on cupcakes.

Caramels

1 c Butter/Margarine
2 1/4 Brown Sugar
Dash of Salt
1 c Light Corn Syrup
1 15oz Sweetened Condensed Milk
1 tsp Vanilla


Melt butter in heavy sauce pan, add sugar and salt, stir.
Stir in corn syrup, gradually add sweetened condensed milk.
Cook and stir over medium heat till firm ball stage 245 DF (takes about 12-15mins)
Remove from heat and add vanilla. 
Pour in a buttered cookie sheet, cool and cut into squares. (Kitchen scissors work well for this)

No Crust Cheesecake

3 eggs (5)
2/3 cup sugar (1)
1 tbsp vanilla (2)
2 pkg cream cheese (3)
1 can fruit topping (2)


Mix with mixer and pour into sprayed pan. Bake at 325° for 35 minutes. Cool for 10 minutes. Add pie filling, top just to edge. Bake another 10 minutes.

(I think the parenthesis are to double recipe...)

Banana Cupcakes

1/3 cup shortening
1 tsp vanilla
2/3 cup sugar
1 egg
1 ½ cups flour
1 tsp baking powder
½ tsp soda
½ tsp cinnamon 
½ tsp nutmeg
¼ tsp cloves
¾ cup mashed banana


Cream shortening with vanilla and sugar. Add egg, beat well. Sift in dry ingredients and add banana. Bake at 375° for 20 minutes.

Meringue

4 egg whites
¼ tsp cream tarter
½ cup sugar


Gradually add sugar, beat till stiff peaks form.

Pumpkin Pie

1 1/2 c canned or mashed cooked Pumpkin
3/4 c Sugar
1/2 tsp Salt
1/2 to 1 tsp Ginger
1 to 1 1/4 tsp Cinnamon
1/4 to 1/2 tsp Nutmeg
1/4 to 1/2 tsp Cloves
3 slightly beaten Eggs
1 1/4 c Milk
1 6-oz can (2/3 c) Evaporated Milk


Preheat oven to 400 DF


Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs, milk, and evaporated milk; blend.
Pour into 9 inch pastry-lined piepan (have edges crimped high). Bake in hot oven (400) 50 minutes or until knife, inserted halfway between center and edge, comes out clean.

Lemon Meringue Pie

¼ cup cornstarch
3 tbsp flour
1 ¾ cup sugar
¼ tsp salt
2 cups water
4 large egg yolks
½ cup fresh lemon juice
1 tbsp grated peel
1 tbsp butter


In medium saucepan, combine cornstarch, flour, sugar and salt. Mix well. Gradually add water--stirring till smooth. Bring to boil, boil for 1 minute until its shiny and translucent. 
In a small bowl, beat egg yolks slightly, stir in some of hot mix--put in mix in saucepan. Cook over low heat for 5 minutes. Remove from heat, add lemon juice and butter. Pour into cooked shell. Cut pie with we knife.

One Double Crust Pie Shell

2 cups flour (sifted)
2/3 cup shortening (chilled)
2 tbsp butter
1 tsp salt
4-6 tbsp ice water


In bowl, combine flour, shortening, butter and salt with pastry blender. Add ice water 1 tbsp at a time.

Meringue

3 egg whites
Dash of salt
1 cup  (½ jar) of marshmallow crème


Beat egg whites and salt together till soft peaks form. Gradually add marshmallow crème, beating till stiff peaks form. Spread over pie, sealing to edge of crust. Bake 350° for 12-15 minutes.
Can use powdered sugar also if sugar is not fully dissolved --it will be weepy. 

Fresh Strawberry Pie

1 cup sugar 
1 cup water
3 tbsp cornstarch
3 tbsp strawberry gelatin
¾ to 1 cup strawberries
1--9 inch pie shell, baked


Mix sugar, corn starch, water in saucepan. Cook until mixture thickens, stirring constantly--remove from hear--add gelatin--stir until dissolved. Add strawberries. Pour into shell. Serve with whipped cream.

Fresh Strawberry Pie

1 baked pie shell
1 ½ quarts strawberries
1/3 cup water
1 cup sugar
2-3 tbsp cornstarch
3 tbsp strawberry jello mix
1 tbsp butter
Squirt of lemon juice
Whipped cream to top


Wash and drain 1 ½ quarts of strawberries. Put 1 quart in baked pie shell. Crush other ½ quart and mix with 1/3 cup water, 1 cup sugar and 2-3 tbsp cornstarch. Mix and bring to boil and cook till clear. Add 3 tbsp dry strawberry jello and 1 tbsp butter and some lemon juice. Let cool a little and pour over fresh berries in a crust and chill. Cover with whipped cream when ready to serve.

Peanut Scotch Pie

1 ½ cup milk (heated)
½ cup sugar
¾ cup brown sugar
¼ cup flour
½ tsp salt
½ cup milk (cold)
3 egg yolks
1 tbsp butter (softened)
3 tbsp peanut butter


Combine ½ cup sugar, ¾ cup brown sugar, ¼ cup flour, ½ tsp salt, ½ cup cold milk, and 3 egg yolks, 1 tbsp soft butter in pan. Gradually stir in hot milk and stir constantly until thickened. Remove from heat and add 3 tbsp peanut butter--put in shell and cover with meringue. Finish by sprinkling ground nutmeg on top.

Strawberry Rhubarb Pie

1 cup sugar
¼ cup all purpose flour
¼ tsp salt
1 pint strawberries, hulled
2 cups rhubarb diced
2 tbsp butter
1 unbaked pie crust with dough for top too


Roll out ½ dough, line bottom of pie of pie plate. Mix sugar, flour, salt and sprinkle small amount on lined pie pan. Combine remaining sugar mix with berries and rhubarb. Fill pie pan, dot with butter. Put top crust on pie.
Bake at 425° for 40-50 minutes

Pecan Pie

4 eggs, lightly beaten
1 cup sugar
1 cup light corn syrup
½ cup (1 stick) margarine melted
1 tsp vanilla 
1 cup pecan halves
1 unbaked pie shell


Preheat oven to 350°. Combine eggs, sugar, corn syrup, butter and vanilla in large bowl, blend well. Stir in pecans. Pour into prepared crust. Bake 45-50 minutes or until set.

Pie Crusts

6 cups flour
1 tsp salt
(about) 2 ½ cups shortening 


Cut in shortening. Store in plastic bag in fridge. 3 cups mix with 6-7 tbsp water will make 2 pie shells.

Chocolate Pie (Real Good)

Large package of chocolate pudding, but substitute ¼ cup of Kahlua for milk. Whipped cream top.

Golden Peach Pie

2 #1 cans sliced ** peaches
½ cup sugar
2 tbsp flour
¼ tsp nutmeg
2 tbsp margarine
1 tbsp lemon juice


Reserve 1/3 cup liquid from peaches. Combine sugar, flour, nutmeg, dash of salt, add syrup. Cook till thick, add lemon juice and drained peaches. Fill 9’’ pie plate. Bake at 400° for 40-45 minutes.

Pumpkin Bread

2 2/3 cups sugar
2 cups canned pumpkin
2/3 cup water
2/3 cooking oil
4 eggs (mix then add)
3 1/3 cup flour
½ tsp soda
1 ¾ tsp salt
1 tsp of each: cinnamon, cloves, and ginger
1 cup nuts, raisins or dates


Makes 2 large loafs. Bake at 350° for 55-60 minutes.

Mary's Biscuits (E.H.)

2 cups flour
½ tsp salt
4 tsp (heaping) baking powder
½ cup oleo
1 cup milk


Cut in oleo, turn over on floured surface, pat, cut or pat into pan. Bake at 400-425° for 20 minutes. Cut into squares after baked. 

Banana Bread

3 long bananas (mashed) 
1 tbsp water
1 cup sugar
2 eggs
½ cup shortening
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp soda
Dash of salt
½ cup chopped nuts

Mix mashed banana with water and sugar, eggs and balance of ingredients. Bake at 325° for 45 minutes or until done.

(I've found it taking MUCH longer than 45 minutes)

Edit: I used a glass loaf pan and it took one hour. Last week I used a metal loaf pan and it took almost an hour and 10 minutes.

Banana Cupcakes

1/3 cup shortening
1 tsp vanilla
2/3 cup sugar
1 egg
 1 ½ cups flour
1 tsp baking powder
½ tsp soda
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¾ cup mashed bananas


Cream shortening and sugar. Add egg, beat well. Sift dry ingredients together. Add with banana and vanilla. Bake at 375° for 20 minutes.

Ella's Master Biscuit Mix

9 cups sifted flour
1 tbsp salt
1/3 cup baking powder mix
2 tsp cream of tarter
2 cups shortening


Blend all well after sifting dry, cut shortening in.


Biscuits: 3 cups mix with 2/3 cup milk. Roll out and cut. Bake at 400° for 12-15 minutes.
Muffins: Blend 4 tbsp sugar in 3 cups mix. Combine 1 beaten egg and 1 cup milk, add to dry mix. Back at 400° about 20-25 minutes.

Date Nut Bread

Combine:
2 cups cut up dates
2 cups boiling water
2 tsp soda
Let sit until ready to add with the following-


1 ½ cups brown sugar
½ tsp salt 
2 tbsp Crisco or oleo
2 eggs (beaten)
1 cup nutmeats
3 cups flour
¾ tsp baking powder (optional)


Mix two mixtures together, bake an hour at 300°

Zucchini Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
3 cups grated zucchini
2/3 cup water
3 1/3 cups flour
1 ½ tsp salt
2 tsp soda
½ tsp cinnamon
1 tsp cloves
2 tsp vanilla
2/3 cup nutmeats
2/3 cup raisins


Mix all ingredients together and pour in loaf pans. Bake at 350° for 60-70 minutes.

Beer Bread

1 can beer
3 cups self rising flour
3 tbs sugar


Bake 40 minutes at 375°


(I'm not going to lie...this one kind of scares me...)

Cranberry Jell-O Salad

2 c raw Cranberries, ground
2 c chopped Apples
1 can crushed Pineapple
Pulp and juice of one Orange
1 1/2c Sugar

Mix and let stand.

2 (3oz) pkgs red Jell-O
2 c boiling Water
1 1/4c cold Water

Mix Jell-O pkgs with boiling water till fully dissolved. Add cold water, stir.
Add fruit mixture. Refrigerate till set.

PLAY DOUGH!

2 c Flour
1 c Salt
4 tsp Cream of Tarter
2 tbsp Vegetable Oil
1 tsp Food Coloring

In pan, mix ingredients and add 2 cups of water. Cook on medium heat about 3 minutes--stir constantly.
Will turn lumpy, then a solid mass.

Allow to cool. Store in air tight container.

Cherry Cheesecake

Crust:
1 1/2c Graham Cracker crumbs
1/4 lb (1 stick) Margarine, melted

Mix together in bottom of 13"x9" pan and press to form the crust.

Cheesecake:
1 pkg Dream Whip
1/2 lb Philadelphia Cream Cheese
1 c Sugar
1 tsp Lemon Juice

Prepare 1 envelope of Dream Whip as directed. Fold cream cheese in.

Spread the mixture over crumb base. Top with 1 can Cherry Pie Filling.

Let set in refrigerator 2 hours before cutting.

Chocolate Peanut Butter Bar

1 1/2 sticks Margarine, melted
1 1/2 c Graham Cracker crumbs
1 1/2 c Peanut Butter
1 lb (3 2/3c) 10x Sugar
1 c Chocolate Chips
1 tbsp Shortening/Oil

Combine melted margarine, graham cracker crumbs, peanut butter and 10x sugar in a large bowl. Mix well until it can be pressed in a 13"x9" cake pan.

Melt chocolate chips in saucepan, blend with shortening or oil. Remove from heat and spread evenly on peanut butter mix.

Freeze, uncovered, for 20-22 minutes. Take out and cut with butter knife into small bars. Store in refrigerator.