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.

Apple Crisp

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

Preheat oven to 375 DF. Grease a 13"x9" pan.

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

Bake for 30-35 minutes.

Peanut Blossoms

1 3/4 c Flour
1/2 c Sugar
1/2 c Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 c Shortening
1/2 c Peanut Butter
2 tbsp Milk
1 tsp Vanilla
1 Egg

Preheat oven to 375 DF.

Put all ingredients in a large bowl and mix at low speed to stiff dough.

Roll 1" balls in sugar.
Bake 10-12 mins.
Immediately out of oven, put candy Kisses on top.

(Best. Cookies. Ever!) IMO

Triple Fudge Brownies

1 pkg Instant Chocolate Pudding mix
1 pkg (18 1/4oz) Chocolate Cake mix
2 c Semi-Sweet Chocolate Chips
10x Sugar

Preheat oven to 350 DF. Grease a 15"x10"x1" pan

Prepare pudding according to directions. Whisk in cake mix, stir in chocolate chips.
Bake for 30-35 mins.
Dust with 10x sugar. Serve with ice cream.

Old Fashioned Drop Doughnuts

1/2 c warm Water
2 pkg Yeast

Soak water and yeast for 5 mins.

1/2 c Sugar
1 tsp Salt
2 Eggs
1/2 tsp Nutmeg
1/3 c Shortening
3/4 c lukewarm Water
2 c Flour

Combine yeast mixture to the above ingredients. Beat for 2 minutes with mixer on medium speed.
Add 2 (more) cups of flour, beat 2 minutes by hand. OPTIONAL: Add 1/2 c raisins.

Let stand 45 mins.

Drop spoonfuls of batter OR Roll out and cut doughnuts in deep fat (385 DF) and turn as soon as they rise to top. Turn again when one side is brown. Drain on paper towels.

Glaze while warm with mixture of 4 c sifted 10x sugar, 1/2 c milk and 1 tsp vanilla.

Peanut Butter Balls

6 c 10x (Confectioners) Sugar
1/2 lb Margarine or Butter
2 c Peanut Butter

Mix well and roll in to small balls

1 (12oz) bag of Chocolate Chips, melted
Paraffin OR 1/4 stick Shortening

Melt chocolate and wax in the top of a double boiler.

Dip balls in chocolate mixture to cover. Put on waxed paper to set.

No Bake Peanut Butter and Oatmeal Cookies

2 c Sugar
1 stick Oleo
1/2 c Milk
1/4 c Cocoa
1/2 tsp Vanilla
1/2 c chunky Peanut Butter
3 c Quick Quaker Oats

Mix in a large saucepan, sugar, oleo, milk and cocoa. Bring to a full boil over medium heat. Boil 1 minute.

Remove from heat, add vanilla, peanut butter and oatmeal--stir quickly.

Put in lightly greased pan. Allow to cool, cut into squares.