PRESSED COOKIES

Ingredients:

1/4 lb. butter, softened

1/2 c. sugar
1 egg yolk
1/2 tsp. vanilla extract
1 1/2 c. cake flour
1/2 tsp. baking powder
1/8 tsp. salt
3 tsp. evaporated milk or cream

Procedure:

1. Preheat oven to 400°F. Cream together butter and sugar, beating

well. Stir in egg yolk and vanilla.
2. Mix together flour, baking powder and salt. Gradually stir into
other ingredients until combined.
3. Load into a cookie press. Press cookies out onto an ungreased
cookie sheet with 2 inches between each cookie to allow for
spreading.
4. Bake for 8 to 10 minutes or until golden around edges.
PEANUT BUTTER BUTTERSCOTCH COOKIES

Ingredients:

1 cup peanut butter

1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla

Procedure:

1. Combine all ingredients. Form dough into balls. Place on a cookie

sheet.
2. Press with a fork to flatten.
3. Bake in a preheated 350F degree oven for 10 minutes, watching
carefully as you do not want to over bake or the cookies will be
dry.
4. Remove to cool on wire racks.
5. Store in an airtight container.
6. This recipe works well with chunky peanut butter, but a nice
variation is to use Reese's Peanut butter, omit the butterscotch
morsels, and then dip the cooled cookies in Baker's dipping
chocolate. It's a fun and easy cookie recipe for the kids!
 MORAVIAN SUGAR COOKIES

Ingredients:

1/2 cup butter

1 cup sugar
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
1 egg
1 1/4 cups flour
Topping
1/4 cup sugar
1/4 cup finely chopped nuts
2 tsp cinnamon

Procedure:

1. Preheat oven to 350°F.

2. Soften butter with sugar, baking powder, vanilla and salt. Blend
in egg and flour.
3. Grease or butter 2 cookie sheets well. Spread half of the dough
out on each cookie sheet to make a 10x8 inch rectangle (one for
each sheet).
4. Mix together ingredients for topping and sprinkle evenly over the
dough.
5. Bake at 350°F for 12 to 15 minutes, or until golden brown along
the edges. Allow to cool 2 minutes, then cut into 2 inch squares.
Cool on wire racks.
 COCONUT OATMEAL COOKIES

Ingredients:

2 cups sifted all-purpose flour

1 cup butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon molasses
2 cups coconut
2 eggs
2 teaspoons vanilla
2 tablespoons coconut rum (optional)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup rolled oats

Procedure:

1. Cream together the butter, adding sugar slowly and beating until
light and fluffy.
2. Add eggs, vanilla, beating well after each addition.
3. Sift together flour, soda, salt and baking powder.
4. Slowly add dry ingredients. Stir in oatmeal and coconut flakes.
5. Drop by large teaspoonfuls onto ungreased baking sheets.
6. Bake in a preheated 375 degrees F., 12 to 15 minutes, or until
golden. Remove to wire racks to cool.

COCONUT MACADAMIA NUT COOKIES

Ingredients:
1 tsp. soda
2 tbsp. hot water
1 c. shortening
1 3/4 c. sugar
3 eggs, beaten
1 c. coconut
1 c. macadamia nuts, chopped
2 1/2 c. flour
2 c. dates, chopped
1 tsp. vanilla

Procedure:
1. Mix soda in hot water; set aside. Cream shortening and sugar;
add eggs. Mix well.
2. Add soda mixture and remaining ingredients. Form into balls and
bake on cookie sheet at 375°F for 12 minutes.

TOLL HOUSE COOKIES

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 eggs
12 ounces semisweet chocolate chips
1 cup chopped nuts, optional

Procedure:
1. Preheat oven to 350 F. In small bowl, combine flour, baking soda,
and salt; set aside. In large bowl, combine butter, sugar, brown
sugar, and vanilla extract; beat until creamy. Beat in eggs.
Gradually add flour mixture; mix well. Stir in chocolate chips and
nuts.

CHOCOLATE ICEBOX PIE

Ingredients:
1/2 pint whipping cream
10 oz. Hershey's Almond Chocolate Bar
6 T. water
8 inch graham cracker crust pie shell

Procedure:
2. Melt chocolate bar in water over low heat stirring frequently.
Remove from heat and allow to cool.
3. Meanwhile, whip cream until it forms peaks. When chocolate
mixture is cooled, gently fold in the whipped cream. Turn into pie
crust and refrigerate until ready to serve, or at least 2 hours.

PEACH PIE

Ingredients:
2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar

Procedure:
1. Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup
syrup.
2. In a saucepan, mix together sugar, flour, nutmeg and a pinch of
salt. Add reserved syrup and cook, stirring constantly, over
medium heat until mixture becomes thick and bubbly.
3. Add butter, lemon juice and peaches. Remove from heat and
allow to cool.
4. Meanwhile, line a 9 inch pie dish with pie crust; fill.
5. Using a wavy-edged pastry wheel, cut upper pastry crust into
lattice strips (optional). Put lattice strips on top of filled pie and
dust with cinnamon sugar.
6. Bake at 400°F degrees 40 to 45 minutes until golden brown.
7. Serve with vanilla ice cream topped with peach syrup or
garnished simply with a sprig of fresh mint.

YOGURT PUMPKIN PIE

Ingredients:
3 beaten eggs
2 cups cooked pumpkin
1-1/2 cups plain kefir or yogurt
3/4 cup maple syrup
2 tablespoons Myer's dark rum
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
pinch of salt
1 pie crust (bottom)

Procedure:

1. If using fresh pumpkin, drain in cheesecloth to remove excess

liquid.
2. In the bowl of an electric mixer, combine ingredients (other than
pie crust).
3. Pour filling into an 8-inch pie crust.
4. Bake at 425°F for 15 minutes. Reduce heat to 350°F and allow to
bake until custard sets (about 1 hour more).

MAGNOLIA PIE (BUTTERMILK PIE)

Ingredients:

2 cups sugar
1 stick butter, room temperature
4 tablespoons flour
3 eggs, slightly beaten
1 cup buttermilk
1 1/2 teaspoons vanilla
1 unbaked 9-inch pie shell

Procedure:

1. In large bowl cream together sugar, butter and flour. Add eggs,
buttermilk and vanilla.
2. Pour into unbaked pie shell and bake for 1 hour at 325 degrees or
until knife inserted in center comes out clean.

MOCK APPLE PIE

Ingredients:

1 stack pack Ritz Crackers

2 c water
2 c sugar
2 tsp cream of tartar
2 tbsp lemon juice
grated rind of one lemon
butter
cinnamon

Procedure:

1. Roll out bottom crust and fit into pie pan.

2. Break Ritz crackers coarsely into pastry-lined plate. Combine
water, sugar and cream of tartar in sauce-pan; boil gently for 15
min.
3. Add lemon juice and rind.
4. Cool. Pour syrup over crackers, dot generously with butter and
sprinkle with cinnamon. cover w/top crust.
5. Trim and flute edges together.
6. Cut slits in top crust to let steam escape.
7. Bake in a hot oven (425F) 30-35 min, until crust is crisp and
golden.
8. Serve warm. Makes 6-8 servings.

BANANA PUDDING PIE

Ingredients:
7 ripe bananas, sliced
2 cups whole milk
1 5 oz. pkg. French vanilla pudding mix (instant)
1 8 oz. pkg. Philadelphia cream cheese, softened
1 tablespoon banana flavored liquor or extract
1 14 oz. can condensed milk (sweetened)
1 12 oz. tub Cool Whip, thawed
1 graham cracker crust

Procedure:

1. Mix the pudding mix with the milk in a blender or with an electric
mixer.
2. Use the type of instant pudding mix which doesn't require
cooking.
3. In a separate bowl, blend condensed milk with the cream cheese
until smooth, then fold in the Cool Whip.
4. Combine cream cheese mixture and pudding mixture, and stir in
the liquor or banana extract, combining well.
5. Slice the bananas and layer over the bottom of the pie crust.
6. Spread mixture over bananas.
7. Refrigerate until serving time.
8. Garnish with chocolate curls or additional Cool Whip and banana
slices.

UNSURPASSABLE CHOCOLATE MERINGUE

PIE
Ingredients:

1 baked 12 inch pie shell made with

2 c. flour
1 tsp. salt
2/3 c. Crisco
5-6 tbsp. cold water

FILLING:
2 c. milk
4 eggs, separated
1/2 c. flour
3/4 tsp. salt
2 c. white sugar
4 tbsp. butter
3 blocks unsweetened chocolate
1 tsp. vanilla

Procedure:

1. Scald the milk in a small pan.

2. Beat egg yolks in small bowl.
3. Mix flour, salt and sugar in double boiler. Add egg yolks and stir.
4. Add scalded milk, stirring well.
5. Add butter and chocolate; cook until thick, stirring often.
6. When mixture is thick, add vanilla. Pour into baked pie shell.
7. Use 4 egg whites, 4 tablespoons sugar, dash salt, 1/2 teaspoon
cream of tartar and 1/2 teaspoon vanilla to make meringue.
8. Bake 15 minutes in 275 degree oven.

BASIC CHOCOLATE PIE

Ingredients:
2 c. sugar
1 c. flour
5 eggs
3 tbsp. cocoa, or 1/4 cup
5 c. milk, or 1 12 oz. can evaporated milk
1 tsp. vanilla extract
5 c. water
2 baked pie crusts

Procedure:

1. Mix sugar and egg yolks; add flour, cocoa, then milk and extract.
2. Cook mix in double boiler until thick.
3. Pour into baked pie crust.
4. Beat egg whites and add 1/2 cup sugar.
5. Spread on top of pie. Place pie in preheated oven (350 degrees)
to brown.
6. Hint: To make a more creamy filling:
7. After mixture has thickened in double boiler, use a hand mixer
and mix thoroughly before pouring in pie crust.

9 MINUTE FRESH FRUIT PIE

Ingredients:

4 cups blueberries or:

4 cups halved strawberries or:
4 cups peaches, peeled and sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 cup corn syrup
2 teaspoons lemon juice
1 cup heavy cream
baked pie crust

Procedure:

1. In blender, process 1 cup fruit at high speed, for 30 seconds.

2. In a 2-quart saucepan, stir together cornstarch and water until
smooth.
3. Add mashed fruit, corn syrup, and lemon juice.
4. Stirring constantly, bring to boil over medium heat and boil one
minute.
5. Turn into bowl, cover surface with waxed paper to prevent a skin
from forming.
6. Cool one hour. Fold in remaining fruit.
7. Spread cream on bottom and up sides of pie crust.
8. Fill with fruit mixture and level.
9. Chill 3 hours or until set.

WALNUT CREAM PIE

Ingredients:

8 ounces cream cheese, softened

14 oz. sweetened condensed milk
3/4 cup cold water
1 4-oz. pkg. vanilla pudding mix
1 cup heavy whipping cream
1 cup broken pecan or walnut pieces, lightly toasted
1 graham cracker pie crust

Procedure:

1. In a large bowl, combine condensed milk and cream cheese,

beating on medium speed until smooth.
2. Add water and pudding mix, mixing well.
3. Wash beaters. In a small bowl, beat whipping cream on high
speed until soft peaks form.
4. Gently fold whipped cream and 3/4 cups of the nutmeats into the
other ingredients.
5. Pour into pie shell, mounding gently.
6. Garnish with remaining nuts.
7. Chill for at least 2 hours before serving.

BUTTER HALF CAKE

Ingredients:

1/4 cup butter, softened

1/4 cup butter flavored Crisco
2 eggs
1 cup sugar
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, yogurt, or sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon mace (optional)

Procedure:

1. Preheat oven to 350 F degrees.

2. Butter and flour one half-size bunt cake pan or one bread loaf or
large brownie pan.
3. Cream butter, Crisco, and gradually add the sugar, creaming
until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour, baking powder, soda,
and salt.
6. Add flour mixture alternately with milk and flavorings to creamed
mixture, beating after each addition until smooth and light.
7. Pour batter into cake pan.
8. Bake for 20-25 minutes or until a toothpick inserted in center
comes out clean.
9. Cool in pan 10 minutes, remove and finish cooling on rack.
10.Frost when cool with your favorite frosting or drizzle with
confectioner's icing and sprinkle with cinnamon sugar.

ORANGE DREAM CAKE

Ingredients:

1 pkg yellow cake mix

3/4 cup Miracle Whip
1 pkg Dream Whip
3/4 cups orange juice
3 eggs
2 tsp grated orange zest

Procedure:

1. Preheat oven to 350°F.

2. Combine the Miracle Whip, Dream Whip, cake mix, orange juice,
beaten eggs and orange zest with electric mixer at medium
speed for 2 minutes.
3. Pour into a greased and floured 10" bundt pan.
4. Bake 35-40 minutes or until a toothpick inserted in the center of
the cake comes out nearly clean. Cool 10-15 minutes, loosen
sides with a blunt knife and remove from pan.
5. Cool completely. Stir together 1 1/2 cups 10X sugar
(confectioners) with 2-3 tablespoons of milk and drizzle over
cooled cake. Sprinkle top with coconut if desired.

SUNSHINE CAKE

Ingredients:

6 eggs, separated
1/3 teaspoon cream of tartar
pinch of salt
1 cup cake flour
1 cup sugar
1 lemon, grated rind
1 teaspoon vanilla

Procedure:

1. Preheat oven to 325°F.

2. Sift flour before measuring. Combine and sift with sugar.
3. Beat egg yolks until light and thick.
4. Slowly add half of the sugar, continuing to beat at medium speed
of electric mixer.
5. Stir in grated lemon rind and vanilla.
6. In a separate bowl, add a pinch of salt, and cream of tartar to
egg whites; beat whites with a wire whip until stiff enough to
stand in peaks, but not dry.
7. Into the egg yolk mixture, gently fold remaining sugar and then
egg whites.
8. Next, fold in the flour and salt, and then, the remaining egg
whites.
9. Pour the batter into an ungreased tube pan.
10.Bake for about 1 hour or until cake tests done.
11.Remove from oven and invert pan until cool. Using a dull knife,
run it around the edge of the pan to separate cake from pan if
required.

ANGEL FOOD CAKE WITH CHOCOLATE

CREAM

Ingredients:

For the chocolate cream:

8 Tbsp confectioners sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar
8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

Procedure:

1. To make the chocolate cream, whisk together the confectioners

sugar, cocoa powder and milk in a small bowl.
2. Set aside. In a separate bowl, beat the cream with the cream of
tartar until soft.
3. Whisk in the chocolate mixture until well blended.
4. Cover and refrigerate.
5. Preheat the grill or grill pan to hot.
6. Dust the angel food cake slices with confectioner’s sugar.
7. Grill the slices for 1 minute on each side until golden and grill
marks appear on the surface.
8. Transfer to serving plates and top with chocolate cream.

CHOCOLATE PUDDING CAKE

Ingredients:

1 scant cup semi-sweet chocolate chips

2/3 cup milk
1/3 cup sugar
1 large egg yolk
2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract

Procedure:

1. Grind or grate the chocolate chips in a food processor or blender

to a fine consistency.
2. In a small bowl, whisk together the egg yolk with 2 tablespoons
of the sugar until light and lemony colored.
3. Combine the remaining sugar and milk in a small saucepan and
heat until tiny bubbles appear along the edges of the pan.
4. Remove from heat, and pour small amount of the hot mixture
into the egg, stir and pour the egg and milk mixture back into the
pan.
5. Cook over low heat until the mixture begins to thicken or reaches
185 degrees F.
6. Remove from heat and add the hot mixture to the chocolate in
the blender or food processor.
7. Add the softened butter and vanilla (do not use cold butter), and
process 1 minute or until smooth.
8. Pour into cake pan and freeze overnight. Allow to sit at room
temperature 45 minutes before serving.

LOAF CAKE

Ingredients:

1 cup sugar
1/2 cup butter
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 cup chopped pecans

Frosting:
2 cups sugar
water
1/2 package marshmallows
pecans

Procedure:

1. Preheat oven to 325°F.

2. Cream butter, sugar and egg yolks.
3. Add milk and mixed and sifted dry ingredients alternately.
4. Add pecans, and well beaten egg whites.
5. Bake until toothpick inserted in center comes out nearly clean
(begin checking around 50 minutes).
6. To prepare Frosting: Add enough water to sugar to prevent it from
scorching. Cook to a syrup, beat in marshmallows, whip until
creamy, and spread on cake. Decorate with pecans.

CRUMB CAKE

Ingredients:

1/2 cup butter

1 cup sugar
1 egg
2 tablespoons light molasses
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup buttermilk
2 cups flour

Procedure:

1. Cream butter and add sugar gradually until light and fluffy.
2. Add egg and continue to beat. Stir in molasses.
3. Sift together flour, salt, and spices.
4. Dissolve soda in buttermilk.
5. Add dry ingredients alternately with liquid.
6. Pour into a greased 9 inch square pan. Sprinkle crumb topping on
batter and bake in a 350°F oven for 30 to 35 minutes.

Crumb Topping:
3 tablespoons flour
3 tablespoons brown sugar
2 1/2 tablespoons butter
1/8 teaspoon salt
2 tablespoons chopped pecans
Blend all ingredients well and sprinkle on top of unbaked cake.

FRESH APPLE CAKE

Ingredients:

2 cups flour
2 teaspoons baking soda
2 cups apples, pared, cored and quartered
1/4 cup Crisco
1/4 cup butter, melted
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract or 1 tablespoon dark rum
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
1/4 teaspoon ground cloves
1 cup raisins
1 1/4 cups whole pecans

Procedure:

1. Preheat oven to 350F degrees.

2. In the bowl of a food processor, process pecans very briefly by
pulsing twice to leave nearly whole pieces.
3. Add 1 cup peeled and cored apple pieces along with salt, sugar,
vanilla, baking soda, cinnamon, nutmeg, ground cloves and
ginger. Process briefly so that chunks remain.
4. Add second cup of apples, processing one pulse only. This
provides two different consistencies for the apples. Add raisins
and melted butter. Pulse once.
5. Add flour and process only until combined; some lumps will
remain.
6. Turn into a well greased and floured (or use Baker's Joy) 9x9x2
inch baking pan.
7. Variation: May add up to 1/2 cup coarsely chopped apples and
nuts to top before baking. Keep the layer of apples and nuts light
so it won't stop cake from rising.
8. Bake 40 to 50 minutes or until a toothpick inserted in center
comes out clean.
9. Serve with whipped cream flavored with a little vanilla or rum
and a sprinkling of cinnamon sugar.

FUDGE PUDDING CAKE

Ingredients:

1 cup all purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons melted butter
3/4 cup chopped nuts
3/4 cup brown sugar
1/4 cup cocoa powder
1 1/4 cups boiling water

Procedure:

1. Combine the flour, baking powder, sugar, salt and 2 tablespoons

of cocoa powder into a 1-1/2 quart baking pan or casserole dish.
2. Stir together the melted butter, water, and vanilla.
3. Pour into dry ingredients, add the nuts and mix well.
4. Add the 1/4 cup of cocoa powder remaining to the brown sugar
and combine, then sprinkle over the batter mixture.
5. Slowly pour the boiling water over the top of the batter in a thin
stream. DO NOT STIR!
6. Bake in a pre-heated 350 degree F oven for 40 to 45 minutes.
7. Serve with ice cream or whipped topping

CHEESE CAKE

Ingredients:

4 pkgs. Philadelphia cream cheese

18 zwieback or graham crackers
2 tablespoons butter
2 tablespoons sugar
1 cup plus 2 tablespoons sugar
2 tablespoons flour
a pinch of salt
1/2 vanilla bean, finely cut
4 egg yolks, beaten
1 cup sour cream
4 beaten egg whites

Procedure:

1. Crush the crackers finely and makes with two tablespoons each
of butter and sugar.
2. Allow cream cheese to soften at room temperature.
3. Beat softened cream cheese together with 1 cup plus 2
tablespoons of sugar.
4. Add to level tablespoons flour, a pinch of salt, and finally
chopped vanilla bean.
5. Stir in beaten yolks of four eggs.
6. Combine and add 1 cup of sour cream.
7. Fold in four stiffly beaten egg whites and pour into the crumb
lined pan.
8. Bake at 350°F for about one hour.