Miscellaneous from Old Recipe Book

Granola

12 cups old fashioned oats 1 1/2 cups vegetable oil

1 cup wheat germ 3/4 cup honey

1/2 pound shredded coconut 1/4 cup molasses

2 cups raw sunflower seeds 1 1/2 teaspoons salt

1 cup sesame seeds 1 tablespoons cinnamon

1 cup nuts, chopped 3 teaspoons vanilla

1 1/2 cups brown sugar raisins or other dried fruit

1 1/2 cups water

Preheat oven to 300 degrees F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds and nuts. Blend well. In a large saucepan combine remaining ingredients (except raisins). Heat until dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread onto five, 9x13 inch baking pans. Bake 20-30 minutes, or until golden brown, stirring occasionally. Remove from oven and add raisins. Store in airtight containers in a cool, dry place. Use within 6 months. Makes 20 cups. (Can halve the recipe).

Ann Hartman

Desserts from the Old Recipe Book

Old-Fashioned Chocolate Pudding

2 cups milk 1/3 cup all-purpose flour

2 tablespoons butter or margarine 1/4 teaspoon salt

2 squares (1 ounce each) unsweetened 2 egg yolks, beaten

chocolate 1/2 teaspoon vanilla extract

2/3 cup sugar Whipped cream, optional

In the top of double boiler, heat milk, butter and chocolate until the chocolate melts. Chocolate may appear curdled. Combine sugar, flour and salt. Sprinkle over chocolate mixture. Do not stir. Cover the mixture and cook on medium-low for 20 minutes. With a spoon, beat mixture until smooth. Quickly add egg yolks; beat well. Cook 2 additional minutes. Remove from the heat and stir in vanilla. Pour into dessert glasses. Serve with whipped cream if desired. Yields 4 servings.

Loretta Wolff

Deep Chocolate Mousse

1 6-ounce package semisweet 2 teaspoons vanilla

chocolate chips 1/4 cup sugar

2 tablespoons fresh orange juice 1 cup whipping cream

2 eggs whipped cream

2 egg yolks shaved chocolate

Melt chocolate chips with orange juice in top of double boiler over low heat. Meanwhile combine eggs, egg yolks, vanilla and sugar in blender. Add chocolate mixture and blend well. Pour in cream and mix again. Divide mousse among dessert dishes. Refrigerate for several hours or overnight. Garnish with whipped cream and shaved chocolate. Serves 6-8.

Teri Kennedy

Tofu Cream Pudding

2/3 cup (80 g) non-fat dry milk powder 1/2 teaspoon salt

1 1/4 cup (300 g) tofu 2 tablespoons cornstarch

1 teaspoon vanilla extract 1/2 cup (80 g) sugar

1/4 cup (60 ml) water 1 2/3 cup (400 ml) cold water

Mix tofu, milk, vanilla, water and salt together in a blender until smooth. Set aside. In a saucepan, mix cornstarch and sugar. Add water and cook until clear and thick. Add the tofu mixture to the cooked cornstarch and blend. Yields 6 servings. Keep leftovers covered in the refrigerator for up to 3 days.

Dana King

Mexican Bread Pudding

5 cups French bread or bolillos 1/4 cup melted margarine

2 1/2 cups water 2 cups chopped walnuts or pecans

2 cups brown sugar 1 1/2 cup cheddar cheese, diced

2 teaspoons ground cinnamon 1 teaspoon ground nutmeg

2 cups seedless raisins lard or cooking oil as needed

Cut bread into 1/2 inch pieces and fry until semi-crispy. Set aside in large bowl. In a large pan mix brown sugar, margarine, cinnamon, nutmeg and water. Boil gently and stir until sugar and margarine dissolve. Pour syrupy mix over bread pieces and toss lightly. Add prunes, raisins, walnuts or pecans, cheese and toss again until mixed. Spoon contents into a deep greased baking pan or casserole. Bake in preheated oven; 375 degrees F. for about 20 minutes and serve warm.

* Top with marshmallows if so desired.

* Serve as dessert to complete a meal.

* Serve with topping of favorite melted cheese.

* Serve with topping of favorite jam or marmalade.

* Serve with topping of crushed pineapple.

* Serve with topping of chocolate syrup.

* Pitted dates can be mixed in place of prunes or raisins.

* Piloncillo can be used in place of brown sugar.

* Piloncillo can be bought in barrio stores.

* Can be chilled and topped with whipped cream.

Kacie Liput

Snowballs (Ice Box Dessert)

3/4 cup butter 1/2 cup chopped nuts

3/4 cup sugar Vanilla Wafers

1 egg whipped cream

1 cup crushed pineapple shredded coconut

Mix butter, sugar and egg as with a cake. Add crushed pineapple and nuts. Put vanilla wafers in the bottom of a 9x13 inch pan (covering the bottom of the pan). Add a little of the above mixture. Continue to layer wafers and pineapple mixture up to the top. Cover with whipped cream and shredded coconut. Freeze. Let sliced pieces defrost about 30-45 minutes before serving.

“ I sometimes double the recipe to make sure there’s enough for the 9x13 inch pan.”

Jeanne Griffiths

Jigglers Creamy Valentines

2 1/2 cups boiling water 1 cup cold milk

2 large or 4 small packages JELL-O 1 small package(4 serving size)JELL-O

gelatin(strawberry or cherry flavor) vanilla flavor instant pudding

Stir boiling water into gelatin. Dissolve completely; cool to room temperature(about 30 minutes). Pour milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. 1 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 9x13 inch pan. Refrigerate until firm. To cut jigglers; dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.

Teri Kennedy

Cream Cheese Clouds

1 - 8 ounce package cream cheese 1 cup whipping cream

1/2 cup powdered sugar 1 can cherry pie filling

1/4 teaspoon vanilla chopped nuts (optional)

Mix cream cheese, sugar and vanilla at medium speed with electric mixer. Gradually add whipping cream; mix well. Whip until thickened. Drop by spoonfuls on a cookie sheet, lined with waxed paper. Using the back of a spoon, shape into ten 3 1/2 inch shells. Freeze two hours or overnight.

When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired.

Myrleen Hendrickson

Hot Cranberry Bake

4 cups cooking apples, peeled 1 13 cup quick cooking oats

and chopped 1 cup walnuts, chopped

2 cups fresh cranberries 1/3 cup brown sugar, packed

1 1/2 teaspoons lemon juice 1/2 cup butter or margarine, melted

1 cup sugar vanilla ice cream

Layer apples and cranberries in a lightly greased 2 quart baking dish. sprinkle with lemon juice; spoon sugar over fruit. Set aside.

Combine oats and next 3 ingredients; stir just until dry ingredients are moistened and mixture is crumbly. Sprinkle over fruit; bake uncovered at 325 degrees F. for 1 hour. Serve dessert with vanilla ice cream.

Tamara Beard

Peach Crisp

2 cups all-purpose flour 1 cup butter or margarine

1 cup dark brown sugar, packed 1 cup chopped pecans

1 cup quick-cooking oats, uncooked 4 (16 ounce) cans sliced peaches, drained

1/2 teaspoon cinnamon vanilla ice cream

Combine first 4 ingredients in a medium bowl; cut butter into oat mixture with a pastry blender until mixture resembles coarse meal. Stir in pecans.

Spoon peaches into a lightly greased 13x9x2 inch baking dish. Spoon crumb mixture on top. Bake at 400 degrees F. for 18 to 20 minutes. Serve with ice cream. Yields 12 servings.

“stolen by” Tamara Beard

* * * * * * * * * * * * * * * * * * *

Recipe for Preserving a Husband

Be careful of your selection. Do not choose too young. When once selected give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle. Others constantly are getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with steady fire of domestic devotion and serve with peaches and cream. Thus prepared they will keep for years.

Marianne Poulson

Cookies from the Old Recipe Book

Mrs. Fields Way to Make Chocolate Chip Cookies

1. Mix on low until looks like fluffy;

1 cup brown sugar

1/2 cup sugar

2. Add ;

1 cup butter (hardened)

a) First mix on low until butter and sugar mass is about the size of half dollar coins.

b) Then turn on high and beat until the size of pearls.

3. Add and beat on low for 10 seconds;

2 eggs

2 teaspoons vanilla

4. Add and mix on low until lightly dusted;

2 1/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

5. Add;

2 cups chocolate chips

Nuts (optional)

6. Use an ice cream scoop to drop cookies onto cookie sheet. Bake at 300 degrees F. for

20 to 22 minutes (Varies according to oven). Cook until lightly golden brown. Transfer

immediately off tray.

Anita Hummel

Chocolate Chip Cookies

2 cups butter 1 teaspoon salt

2 cups sugar 2 teaspoons baking powder

2 cups brown sugar 2 teaspoons baking soda

4 eggs chocolate chips

2 teaspoons vanilla 1 8-ounce Hershey bar, grated(optional)

4 cups flour 3 cups chopped nuts

5 cups blended oatmeal*

Cream butter and both sugars. Add eggs and vanilla. Add oatmeal, salt, baking powder, baking soda and flour. Then add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 8 minutes at 375 degrees F.

* Measure oatmeal and blend in blender to a fine powder.

Marianne Poulson

Soft Chocolate Chip Cookies

1 cup butter 1/2 teaspoon salt

1 cup sugar 1 teaspoon baking soda

1 cup brown sugar, packed 1 teaspoon baking powder

2 eggs 1 12-ounce package semi-sweet

1 teaspoon vanilla chocolate chips

2 cups flour 1 4-ounce bar milk chocolate,grated

2 1/2 cups oats 1 1/2 cup chopped nuts (optional)

Cream together butter and sugars. Add eggs and vanilla, beating well. Mix together flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder. Mix butter-egg mixture with flour mixture until just blended. Add chocolate chips, milk chocolate and nuts. Roll into balls about the size of golf balls and place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F. for 12 minutes. Makes 3 to 4 dozen.

“ The grated milk chocolate makes these extra good!” Ann Hartman

“This cookie base is good and fun to play with. I don’t use the chocolate bar, I use milk chocolate chips and semi-sweet OR white chocolate and macadamia nuts. It’s pretty safe to do whatever you want.” Christine Gygi

Buffalo Chip Cookies

1 cup margarine 2 teaspoons baking powder

1 cup shortening 2 teaspoons baking soda

1 box brown sugar (2 cups tightly packed) 1 cup oatmeal

2 cups granulated sugar 1 cup chocolate chips

4 eggs 1 cup pecans, chopped

2 teaspoons vanilla 2 cups rice crispies

4 cups flour 1 cup coconut

Cream margarine and shortening. Add brown sugar, sugar, eggs and vanilla. Sift and add flour baking powder and soda. Add oatmeal, chips, pecans, cereal and coconut. Use 1/4 measured cup per cookie or use ice cream scoop. Place on ungreased cookie sheet, 6 to a sheet. Bake at 350 degrees F. for 15 minutes. Let cool 5 minutes before removing from cookie sheet. Makes 30 to 40 cookies.

Tamara Beard

Ranger Cookies

2 eggs 1 cup margarine

1 cup sugar 2 cups flour

1 cup brown sugar 1 cup coconut

1/2 teaspoon salt 1-2 cups oatmeal

1 teaspoon baking soda 1 cup nuts

1/2 teaspoon baking powder 1 cup chocolate chips

Cream butter and sugars. Add eggs and dry ingredients to mixture. Add coconut, oatmeal, chocolate chips and nuts. Bake at 350 or 375 degrees F. for 10-12 minutes.

Krissana Seliger

Fudge Ecstasies

1 12-ounce package chocolate chips 2/3 cup sugar

2 squares(2 ounces)unsweetened chocolate 1 teaspoon vanilla

2 tablespoons butter or margarine 1/4 teaspoon baking powder

2 eggs 1 cup chopped nuts

1/4 cup flour

In medium saucepan, heat half the chocolate pieces, the unsweetened chocolate and butter or margarine until melted, stirring occasionally. Add eggs, flour, sugar, vanilla and baking powder. Beat till thoroughly combined. Stir in remaining chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake until edges are firm and surfaces are dull and cracked. Makes about 36.

Teri Kennedy

Oatmeal-Peanut Butter Chocolate Chip Cookies

1/2 cup butter or margarine, softened 1 teaspoon vanilla extract

1 (18-ounce) jar chunky peanut butter 6 cups quick-cooking oats, uncooked

1 1/2 cups sugar 2 1/2 teaspoons baking soda

1 1/2 cups firmly packed brown sugar 1 cup semi-sweet chocolate morsels

4 large eggs

Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well.

Combine oats and baking soda; add to butter mixture, mixing well. Stir in chocolate morsels; drop by tablespoons onto ungreased cookie sheets. Bake at 350 degrees F. for 9 to 10 minutes. Cool on cookies sheets 5 minutes; remove to wire racks to cool completely. Yield: 7 dozen.

Paula Brady

Tami’s Peanut Butter Chocolate Chip Oatmeal Cookies

1 cup shortening or margarine 2 cups oats

1 cup sugar 1 1/2 teaspoon baking soda

1 cup brown sugar 1 teaspoon baking powder

2 eggs 1/2 teaspoon salt

2 tablespoons vanilla 1 cup peanut butter

2 cups flour (could use 1 cup whole 1 cup chocolate

wheat flour)

Mix well. Form into balls. Roll in granulated sugar. Flatten with fork and bake at 350 degrees F. for 10-12 minutes.

Myung Uscharawadi

Chewy Oatmeal Cookies

1 cup white sugar 1 cup brown sugar

1 cup melted shortening 2 eggs

1 cup coconut 3 1/2 cups rolled oats

1/2 teaspoon salt 1 teaspoon baking soda

1 tablespoon vanilla 1/2 teaspoon almond extract

1 cup flour

Cream wet ingredients together. Add dry ingredients and blend until well mixed. Roll into balls about the size of a walnut. Bake 2 inches apart at 325 degrees F. for about 12 minutes.

Teri Kennedy

World’s Best Oatmeal Cookies

1 cup butter 1 cup uncooked oatmeal

1 cup brown sugar 1/2 cup coconut

1 cup white sugar 1/2 cup nuts

1 cup oil 3 1/2 cup flour, sifted

1 egg 1 teaspoon salt

1 teaspoon vanilla 1 teaspoon baking soda

1 cup crushed corn flakes

Mix well. Form into balls and flatten with fork. Bake at 350 degrees F. for 10-12 minutes.

Myung Uscharawadi

Janeen’s No Flour Oatmeal Cookies

3 cups Quaker Oatmeal 6 tablespoons melted butter

1 cup sugar 2 eggs, beaten together with

1 teaspoon baking soda 1 teaspoon vanilla

1/2 teaspoon salt

Bake at 350 degrees F for 10 minutes. Makes 2 dozen.

Peggy Allen

Anzac Biscuits

1 cup rolled oats 125 grams (4 ounces) butter

1 cup plain flour 2 tablespoons golden syrup

1 cup sugar 1 teaspoon bicarbonate of soda

3/4 cup coconut 1 tablespoon boiling water

Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup. Stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture. Stir into dry ingredients.

Place teaspoonfuls of mixture on lightly greased oven trays. Allow room for spreading. Cook in fast oven for 10 minutes, or in slow oven 20 minutes. Loosen while warm then cool on trays.

* The trick : The syrup, sugar, butter and water when hot add bicarbonate of soda it will effervesce and froth up-Beware. Pour this into the dry mixture.

Janice Puckridge

Peanut Butter Cup Cookies

1/2 cup butter 1/4 teaspoon salt

1/2 cup sugar 1 cup flour

1/2 cup brown sugar 1/2 teaspoon baking soda

1 egg 1/2 teaspoon vanilla

1/3 cup peanut butter 1 cup oatmeal

Cream well, butter and sugars. Blend in remaining ingredients. Spread in a 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes. After baking, cool slightly and frost with a thin layer of peanut butter. Then frost with a layer of chocolate icing.

Mary Phelps

Monster Cookies

1/2 cup butter or margarine 2 teaspoons baking soda

1 1/2 cups creamy peanut butter 3 eggs

1 cup brown sugar 1/2 cup chocolate chips

1/4 tablespoon corn syrup 4 ounces M&M’s

1/4 tablespoon vanilla 4 1/2 cups rolled oats

Cream butter with peanut butter. Add remaining ingredients one at a time, blending well after each addition. Drop by rounded teaspoon onto ungreased baking sheet. Leave enough room for spreading. Bake at 400 degrees F. for about 10 minutes.

Janice White

Magic Cookie Bars

1/2 cup butter or margarine 1 cup (6 ounces) chocolate chips

1 1/2 cups graham cracker crumbs 1 1/3 cup (3 1/2 ounce can) shredded coconut

1 can sweetened condensed milk 1 cup chopped nuts

Melt butter in a 9x13 inch baking pan. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk onto crumbs. Top evenly with chocolate chips, coconut and nuts. Press gently into dough. Bake at 350 degrees F. for 25 to 30 minutes. Cool before cutting.

Janice White

Sugar Cookies

1 1/4 cup shortening 1 teaspoon almond extract

1/2 cup butter 1 teaspoon lemon extract

2 1/4 cups sugar 5 cups flour

4 eggs 2 teaspoons baking powder

1 teaspoon vanilla 2 teaspoons salt

Combine dry ingredients. In separate bowl, cream sugar, butter, shortening, eggs and flavorings. Mix together with flour mixture. Chill for 1+ hours. Roll out to no less than 1/4inch thick, and use cookie cutters. Place on ungreased cookie sheets. Bake at 375 degrees F. for 10 minutes.

Hint; The key to these cookies is to roll them out fairly thick and not to overbake. They will turn out firm enough to frost, but soft to eat!

Ann Hartman

Snickerdoodles

1 cup shortening 1 teaspoon salt

1 1/2 cups sugar 2 teaspoons cream of tartar

2 eggs 2 2/3 cups flour (I sometimes use more until

1 teaspoon baking soda dough doesn’t stick to my fingers)

Cream shortening and sugar. Add eggs. Mix in dry ingredients. Chill in refrigerator. Roll into balls and roll in cinnamon sugar mixture (2 teaspoons cinnamon with 2 tablespoons sugar.). Bake at 400 degrees F. for 8-10 minutes.

Shauna Ogle

Chocolate Cookies

1 1/2 cups granulated sugar 3 eggs

1/2 cup cooking oil 1/4 cup milk

3- 1 ounce squares unsweetened chocolate 2 1/4 cups flour

(melted and cooled) 2 teaspoons baking powder

2 teaspoons vanilla sifted powdered sugar

Combine sugar, oil, chocolate and vanilla. Beat in eggs, one at a time; beating well after each one. Stir in milk. Stir flour and baking powder together, then stir into egg mixture. Chill about 4 hours. Shape dough into balls and roll into powdered sugar. Place on greased cookie sheet. Bake at 375 degrees F. for 10-12 minutes. While still warm, roll in powdered sugar again. Makes 4 dozen.

Janice White

Chewy Chocolate Cookies

1 1/4 cup butter 2 cups flour

2 cups sugar 3/4 cup cocoa

2 eggs 1 teaspoon baking soda

2 teaspoon vanilla 1/2 teaspoon salt

Beat together butter, sugar, egg and vanilla. In a separate bowl sift together flour,

cocoa, baking soda and salt. Add to creamed mixture. Refrigerate for 1 hour. Place on greased cookie sheet. Make sure to leave room for spreading. Bake for 8-10 minutes at

350 degrees F.

Barbara Anderson

Sugar & Spice Cookies

3/4 cup soft shortening 2 teaspoons baking soda

1 cup sugar 1/4 teaspoon salt

1 egg 1 teaspoon cinnamon

1/4 cup molasses 3/4 teaspoon cloves

2 1/2 cups sifted flour 3/4 teaspoon ginger

Combine shortening, sugar, egg and molasses. Mix thoroughly. Sift together remaining ingredients and combine everything together. Form into balls the size of walnuts. Roll in granulated sugar for added taste. Bake for 10-12 minutes at 375 degrees F. Makes 2 1/2 dozen cookies. Janice White

Mary Phelps

Pineapple Cookies

1 1/2 cups margarine 1 teaspoon baking soda

1 cup sugar 3 cups flour

2 eggs 1/2 teaspoon salt

1 teaspoon vanilla 1/2 cup almonds

1 cup undrained, crushed pineapple

Mix together all ingredients. Drop on greased cookie sheet. Bake at 350 degrees F. for 10-12 minutes.

frosting;

4 tablespoons butter 1 teaspoon vanilla

4 tablespoons milk powdered sugar

Heat butter and milk. Add vanilla. Add powdered sugar until spreadable. Top frosted cookies with coconut and/or almonds.

Rhea Pitman

Pumpkin Cookies

1/2 cup sugar 2 cups flour

1/2 cup firmly packed brown sugar 1 teaspoon baking soda

1 cup butter, softened 1/2 teaspoon salt

1 teaspoon vanilla 1 1/2 teaspoons cinnamon

1 egg 1/2 teaspoon ginger

In large bowl, beat sugar, brown sugar, and butter until fluffy. Add vanilla, egg, and pumpkin; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, ginger and cinnamon; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Using a metal spoon, flatten into 3-inch circles. Bake at 350 degrees F. for 14-17 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Makes 2 dozen.

Myrleen Hendrickson

Pumpkin Squares

1 small can pumpkin 2 teaspoons cinnamon

4 eggs 1 teaspoon salt

1 2/3 cup sugar 1 teaspoon baking soda

1 cup oil 1/2 teaspoon nutmeg

2 cups flour 1/4 teaspoon cloves

2 teaspoons baking powder

Beat eggs and add the remaining ingredients. Pour into ungreased 10x15 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.

Cool and frost with;

2 cups powdered sugar 1/2 cup butter or margarine

3 ounces cream cheese 1 teaspoon vanilla

Janice White

Oatmeal Brownies

1 cup butter 1/4 teaspoon nutmeg

2/3 cup brown sugar 1 teaspoon baking powder

2/3 cups sugar 1 teaspoon cinnamon

2 eggs 2 cups chocolate chips

1 teaspoon vanilla 2 cups quick oats

1 cup flour 1 cup pecans

1/2 teaspoon salt

Cream together butter and sugar. Add eggs, vanilla, flour, salt, spices and baking powder. Mix well. Add chocolate chips, oats and pecans. Spread in ungreased 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.

Tamara Beard

Fudgy Brownies

1/2 cup butter or margarine 1 teaspoon vanilla

2/3 cup cocoa powder 1/2 teaspoon salt

2 tablespoons oil 3/4 cup sifted flour

1 cup sugar 1/2 teaspoon baking powder

2 eggs 1/2 cup chopped walnuts

Grease an 8x8x2 inch baking pan. Stir together butter, cocoa, oil and sugar. Add eggs and vanilla; beat until just combined. Stir in flour, baking powder and nuts. Bake at 350 degrees F. for 30 minutes.

Barbara Anderson

Chocolate Marshmallow Brownies

1 cup butter 4 eggs

2 cups sugar 1 1/2 cups flour

1/2 cup cocoa 1/2 teaspoon salt

2 teaspoons vanilla 1 1/2 cups chopped nuts (optional)

Cream butter with sugar, cocoa and vanilla. Add eggs and beat well. Add remaining ingredients and spread into 11x17 1/2 inch pan. Bake at 350 degrees F. for 25 minutes. Take out and sprinkle with 1 10-ounce package of miniature marshmallows. Return to the oven for 3 minutes or until marshmallows begin to melt. Cool for 1 hour. Frost.

Frosting;

1/2 cup butter 1/2 cup cocoa

1 2/3 cup powdered sugar 1/3 cup milk

Mix butter, powdered sugar and cocoa together. Add small amounts of milk at a time. Beat until smooth. Frost over marshmallows and then cover pan with foil. Set aside to ripen for 12-24 hours. Cut.

Ann Hartman

Gingerbread Boys

1/3 cup shortening 1 teaspoon allspice

1 cup dark brown sugar 1 teaspoon cinnamon

1 1/3 cups dark molasses 1 teaspoon cloves

7 cups sifted flour 1 teaspoon ginger

2 teaspoons baking soda 1 7-ounce bottle 7-UP

1 teaspoon salt

Cream together shortening and brown sugar. Add molasses and beat until well blended. Sift together flour, soda and spices. Add flour mixture to molasses mixture alternately with 7-UP, mixing to form a stiff dough. Chill dough thoroughly. Roll out one-half of dough about 1/2-inch thick. Cut out using gingerbread boy cutter. Carefully transfer to a lightly greased baking sheet. Then roll out remaining chilled dough and repeat procedure. Bake at 350 degrees F. for 12-15 minutes. Remove from baking sheet and cool on wire rack. Decorate with confectioner’s sugar icing and candies. Makes about 3 dozen Gingerbread Boys.

Loretta Wolff

Lemon Snow Bars

1 cup flour 3/4 cup sugar

1/4 cup powdered sugar 3 tablespoons lemon juice

1/2 cup butter 2 tablespoons flour

2 eggs 1/4 teaspoon baking powder

Stir together first three ingredients until mixture clings together. Pat into ungreased 8x8-inch pan. Bake at 350 degrees F. for 10-12 minutes. Meanwhile beat eggs. Add sugar and juice and beat until thick and smooth. Stir flour and baking powder; blend until moist. Pour over baked layer and bake at 350 degree F. for 20 minutes. Sprinkle with powdered sugar when done.

Shauna Ogle

Lemon Bars

2 1/2 cups all-purpose flour 4 eggs, beaten

1/2 cup sifted powdered sugar 2 cups sugar

3/4 cup butter or margarine 1/3 cup lemon juice

1/2 teaspoon baking powder powdered sugar

Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into mixture until it resembles coarse meal. Spoon flour mixture into an ungreased 13x9 inch baking pan. Press firmly into pan. Bake at 350 degrees F. for 20-25 minutes or until crust is lightly browned. Combine remaining 1/2 cup flour and baking powder; set aside. Combine eggs, sugar and lemon juice; stir well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350 degrees F. for 25 minutes or until lightly browned and set. Cool on a wire rack. Dust lightly with powdered sugar.

Lynette Pinvises

French Christmas Cookies

1 bag of small marshmallows 1 large box of cut up and pitted dates

1 bag of chopped walnuts 1 bag of Bakers coconut

Mix all together with 2 small cellophane packages of crushed graham crackers. Add 1 1/2 cans of sweetened condensed milk until dry ingredients are well covered. Roll into logs about 1 foot long. Roll in an additional 2 packages of crushed graham crackers until covered. Wrap in aluminum foil, roll and freeze. Slice off when ready to serve. Makes 4 logs. Will keep for a long time on the freezer.

Peggy Allen

Candies from the Old Recipe Book

Divinity
2 2/3 cup sugar 2 egg whites

2/3 cup water 1 teaspoon vanilla

2/3 cup white Karo syrup 1/4 cup walnuts (optional)

Cook sugar, water and syrup to firm ball stage. Cool for about 15-20 minutes. While cooling beat egg whites until stiff. When syrup is cool pour it slowly into egg whites, constantly stirring and add vanilla and walnuts if desired. Drop by spoon onto wax paper.

Peggy Allen

Grandma’s Quick and Easy Fudge

Mix together thoroughly;

2 cups sugar

1/2 tablespoon cocoa

Add;

1 cup milk

2 tablespoons butter

Cook over medium heat until soft ball stage(do not over cook). Stir only occasionally and do not scrape sides of pan.

Add;

2 tablespoons peanut butter

1 teaspoon vanilla

Beat until very smooth and shiny (Spoon with holes in for best results) Add walnuts and pour onto large dinner plate. Cool.

Peggy Allen

Fudge

4 1/4 cups sugar 2 6-ounce packages chocolate, 1 can evaporated milk butterscotch, mint or peanut butter chips

1/4 pound butter(1/2 cup) 1 teaspoon vanilla

dash salt chopped nuts (optional)

35 large marshmallows

Butter the sides of a heavy saucepan. In saucepan combine sugar, milk, butter and salt.

Boil exactly 5 minutes and remove from stove. Add remaining ingredients and stir until all of the marshmallows are melted. Pour into a 9x13inch pan and let cool at room temperature.

*Note; In December in Bangkok the fudge must be boiled for 11 minutes if it is to set up at room temperature. If it doesn’t set up completely, don’t worry, just keep it in the refrigerator.

Barbara Anderson

Almond Joys

4 teaspoons flour 1 1/3 cup light corn syrup

1/2 teaspoon salt 1 cup sugar

4 cups coconut 1/2 cup water

In a glass or metal mixing bowl mix together flour, salt and coconut. Set aside. In a saucepan boil corn syrup, sugar and water until it reaches 224 degrees F. Pour syrup over coconut mixture. Stir occasionally until cool. Roll into balls and flatten by pushing almond into the top. Freeze. Dip in chocolate.

Terri Peterson

Dar Lynn’s Toffee

1 cup pecans 1/2 cup butter

3/4 cup brown sugar 1/2 cup semi-sweet chocolate chips

Butter a 9x9x2 inch pan. Spread pecans in pan. In a saucepan, heat sugar and butter to boiling. Stir constantly for 7 minutes. Immediately spread mixture evenly over nuts. Sprinkle chocolate chips over all. While hot, cut into 1 1/2 inch squares. Chill until firm.

Tamara Beard

Microwave Peanut Brittle

1 cup raw peanuts 1 teaspoon butter

1 cup sugar 1 teaspoon vanilla

1/2 cup white corn syrup 1 teaspoon baking soda

1/8 teaspoon salt

In a 1 1/2 quart casserole, stir together peanuts, sugar, syrup and salt. Microwave on high (100% power) for 4 minutes; stir well and microwave for 4 minutes more. Stir in the butter and vanilla. Microwave 2 minutes longer. Add baking powder and quickly stir until light and foamy. Immediately pour onto lightly greased cookie sheet, spreading out thin. Cool; break into small pieces. Store in an airtight container. Yield: about 1 pound.

Loretta Wolff

Logs

1 box confectionery sugar (2 cups) 1/2 cup melted butter

1 cup pecans, chopped fine 1/2 cup peanut butter

1 cup flaked coconut 1 cup (6 ounces) chocolate chips

1 cup graham cracker crumbs 1/2 block paraffin wax

Mix together sugar, nuts, coconut, graham cracker crumbs, butter and peanut butter. Then form into logs. In double boiler, melt chocolate chips and wax together until smooth and uniform. Make sure you use paraffin. Dip logs in melted chips and wax. Place on a greased cookie sheet or wax paper to harden.

Loretta Wolff

Licorice Caramels

1 can sweetened condensed milk 1 1/2 cups white Karo syrup

2 cups sugar 1 teaspoon licorice or anise oil

1 cups butter 1 teaspoon black paste food coloring

1/4 teaspoon salt

In a heavy pan combine milk, sugar, butter, salt and syrup. Cook, stirring constantly until it reaches 234 degrees F. Take off stove and add remaining ingredients. Cool in a buttered pan and cut.

Barbara Anderson

Cakes from the Old Recipe Book

Apple Pudding (this is really a cake)

2 cups sugar 2 teaspoons cinnamon

1/2 cup butter 1/2 teaspoon nutmeg

2 eggs 1 teaspoon salt

2 cups flour 4 cups shredded apple

2 teaspoons baking soda

Blend together sugar, butter and eggs. Mix together flour, baking soda, cinnamon, nutmeg and salt and add to first mixture. Stir in apples last. Bake at 350 degrees F. for about 40 minutes in a 9x13 inch pan.

sauce;

1/2 cup butter 1/2 cup light cream

1 cup sugar 1 teaspoon vanilla

Heat for 15 minutes over low heat. *DON’T BOIL* Add a dash of nutmeg after cooked

How to eat; Slice cake into bowls, pour warm sauce over cake and top with whipped cream.

Christine Gygi

Banana Cake

2 1/2 cups flour 3/4 cup shortening

1 1/2 cup sugar 3 over ripe, mashed bananas

1 1/2 teaspoon baking powder 2/3 cup sour milk

1 teaspoon baking soda 2 eggs

1 teaspoon salt 1 teaspoon vanilla

Place all ingredients in mixing bowl and beat for 2 minutes or until smooth. Bake for 30-40 minutes at 350 degrees F. Makes 2 9x1 1/2 inch round cakes.

Barbara Anderson

Carrot Cake

3 cups flour 2 cups sugar

2 teaspoons baking soda 2 teaspoons salt

2 teaspoons vanilla 1 1/2 cups vegetable oil

4 large eggs 3 raw carrots, grated

1 cup nuts (optional) 1 cup raisins (optional)

1 cup crushed pineapple

Mix together dry ingredients. Add oil and stir. Add eggs and stir. Add carrots, raisins, nuts and pineapple. Bake in greased 9x13 inch pan at 350 degrees F. for 30 minutes. Reduce heat to 300 degrees F. and bake for 30 more minutes. When cooled frost with butter cream icing.

Butter Cream Icing;

1 cup soft margarine 1/2 teaspoon salt

1/2 cup Crisco 1 pound powdered sugar

1/2 teaspoon vanilla 3 tablespoons milk or cold cream

Cream together margarine, Crisco, vanilla and salt. Add powdered sugar and milk or cream.

Teri Kennedy

Aunts Myrts Carrot Cake

2 cups raw grated carrots 2 tablespoons grated orange rind

2 cups flour 2 teaspoons baking soda

2 cups sugar 2 teaspoons vanilla

1 cup vegetable oil 1/2 teaspoons salt

1 cup walnuts 1 teaspoon cinnamon

3/4 cup coconut 1 small can crushed pineapple with juice

3 eggs

Mix dry ingredients together and add all other ingredients and mix well. Bake about 1 hour at 350 degrees F.

Frosting;

1 8 ounce package cream cheese 1 teaspoon vanilla

1/4 cup softened butter powdered sugar

Combine first three ingredients. Add powdered sugar to desired consistency. Frost cake and sprinkle with 1/2 cup chopped walnuts.

Peggy Allen

Chocolate Fudge Cake

1/3 cup shortening 1 1/4 cup flour

1 cup sugar 1/2 teaspoon soda

1/2 teaspoon vanilla 1/2 teaspoon salt

2 squares unsweetened chocolate, 3/4 cup water

melted & cooled or 1/2 cup chocolate chips

4 tablespoons cocoa 1/2 cup walnuts (optional)

1 egg

Cream shortening and sugar. Blend in vanilla. Add chocolate (or cocoa). Add egg and beat well. Sift flour, soda and salt. Add to creamed mixture alternately with water, beating after each addition. Spread into greased and floured 9x9 inch pan. Sprinkle with chocolate chips and walnuts. Bake at 350 degrees F. for 30 minutes.

Shauna Ogle

Cockeyed Chocolate Cake

3 cups flour 2/3 cup cooking oil

2/3 cup cocoa 2 tablespoons vinegar

2 teaspoons baking soda 2 teaspoons vanilla

2 cups sugar 2 cups ice cold water

1 teaspoon salt

Put all ingredients in mixing bowl. Beat with mixer for 2 minutes. Bake at 350 degrees F. for 30 minutes.

“I use this recipe with my favorite Coconut-Pecan Frosting for the best German Chocolate cake around.” Barbara Anderson who got it from Georgia Wadsworth

Caramel Chocolate Cake

1 German chocolate cake mix 1 bag miniature Heath Bars, crushed

1 jar Mrs. Richardson’s caramel topping Cool Whip

1/2 can sweetened condensed milk

Bake German chocolate cake mix as directed. Take cake out of oven and poke with straw all over at least 1/2 way through. Combine caramel topping and sweetened condensed milk. Drizzle on cake so that all seeps in. Let cool and spread with Cool Whip and top with crushed Heath Bars.

Ann Hartman

Texas Sheet Cake

2 cups sugar 5 tablespoons cocoa

2 cups flour 1/2 cup sour cream

1 1/2 teaspoons salt 2 eggs

1 cup butter 1 teaspoon baking soda

1 cup water 1 teaspoon vanilla

In a mixing bowl combine sugar, flour and salt. Set aside. In a saucepan combine butter, water and cocoa. Bring to a boil and mix well with flour mixture. Add sour cream, eggs, soda and vanilla. Pour into a greased and floured cake pan. Bake at 375 degrees F. for 15 or 20 minutes.

icing;

6 tablespoons milk 4 tablespoons cocoa

1/2 cup butter powdered sugar

Bring milk, butter and cocoa to a boil in saucepan. Mix with powdered sugar until a smooth consistency.

Tina Ith

Texas Cake

2 eggs 4 tablespoons cocoa

2 cups flour 1 stick butter (1/2 cup)

2 cups sugar 6 tablespoons milk

1/2 teaspoon salt 4 tablespoons cocoa

1/2 teaspoon baking soda 1 box powdered sugar (2 cups)

1/2 cup sour cream or milk 1 teaspoon vanilla

2 sticks butter (1 cup) Pecans

1 cup water

Mix eggs, flour, sugar and sour cream; set aside. Place 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in pan; cook until boiling point. Add this to first mixture. Pour into greased 10x15 inch sheet pan and cook at 350 degrees for 23 minutes.

Frost hot cake with icing made by cooking 1 stick of butter, 6 tablespoons milk and 4 tablespoons cocoa until blended. Beat in powdered sugar. Add vanilla and pecans.

Tamara Beard

Upside German Chocolate Cake

1 cup pecans 1 package (8 ounces) cream cheese

1 cup coconut 2 cups powdered sugar

1 German chocolate cake mix 1/2 cup margarine

Grease 9x13 inch cake pan. Preheat oven to 350 degrees F. Sprinkle nuts and coconut on bottom of pan. Mix cake mix according to directions and pour over nut mixture.

Mix cream cheese, margarine and powdered sugar. “Blop” this mixture on top. Bake for

1 hour. Serve topped with whipped cream !

Tamara Beard

Lemon Pound Cake

1 cup butter 2 teaspoons baking powder

2 cups sugar 1/2 teaspoon salt

3 eggs 1 - 12 ounce can evaporated milk

3 cups flour 2 teaspoons lemon extract

Cream butter and sugar. Beat in the eggs one at a time. Alternately beat in the dry ingredients and the milk. Add flavor and beat until light.

Bake in greased loaf pan for 60 minutes at 350 degrees F. Cool 30 minutes.

Paula Brady

Lemon Pound Cake

2 sticks margarine(1 cup) 2 teaspoons lemon flavor

1/2 cup Crisco shortening 1 teaspoon vanilla

3 cups sugar 3 cups flour

5 eggs 1 cup milk

Cream margarine, Crisco and sugar. Add egg one at a time. Add lemon flavor and vanilla. Next alternate adding flour and milk, always ending with flour. Start cake in a cold oven set at 325 degrees F. Bake for 1 1/2 hours or until done. While cake is hot, spoon on glaze.

glaze;

2 cups powdered sugar 1 lemon, juice and grated rind

3 tablespoons water

Mix and spoon on hot cake.

Bruce Dean

Sour Cream Pound Cake

1 cup butter (1/2 pound =2 sticks) 1/4 teaspoons baking soda

3 cups sugar 1/2 teaspoon almond extract

6 large eggs(room temperature) 1/2 teaspoon vanilla

3 cups flour 1/2 pint sour cream

Cream butter, sugar and eggs until very fluffy. Add flour half a cup at a time. Do not use self rising flour. Beat in soda, extracts and sour cream. Grease and flour angel food cake pan with a removable bottom. Pour batter into pan and bake 1 1/2 hours. Use knife to loosen cake which comes out easily set upright on cake plate.

Loretta Wolff

Seven-Up Cake

1 1/2 cups butter 1 cup flour

3 cups sugar 2 tablespoons lemon extract

5 eggs 3/4 cup 7-up

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add flour. Beat in lemon extract and 7-up. Pour batter into well greased and floured jumbo fluted mold (bundt pan). I also make small loaves with the same recipe and it works fine. Bake at 325 degrees F. for 1 hour and 15 minutes. Small loaves take less baking time depending on oven.

Loretta Wolff

Oatmeal Cake

1 1/2 cups boiling water 2 eggs

1 1/4 cups oatmeal 2 teaspoons vinegar

1/2 cup butter 1 teaspoon salt

1 1/2 cups sifted flour 1 teaspoon cinnamon

1 cup sugar 1 teaspoon baking soda

1 cup brown sugar

Pour boiling water over oatmeal. Let stand for 20 minutes. Add remaining ingredients and mix well. Pour into a greased 9x13 inch pan. Bake at 350 degrees F. for 40 minutes.

frosting;

3/4 cup brown sugar, packed 1 cup walnuts

1/3 cup butter 1 cup coconut

1/4 cup evaporated milk

Heat and mix ingredients until butter melts. Spread on hot cake. Place under broiler until golden brown.

Dawn Oswald

Oatmeal Cake

1 1/2 cups boiling water 1 1/2 cups flour

1 cup oats 1 teaspoon baking soda

1/2 cup shortening 1/4 teaspoon salt

1 cup granulated sugar 1 cup raisins (optional)

1 cup brown sugar 1 cup nuts (optional)

3 eggs

Pour boiling water over oats and let sit. Combine shortening, sugars and eggs. Sift dry ingredients together and add slowly; mix well. Add raisins and nuts. Bake for 30 minutes at 375 degrees F., or until done.

topping;

1/4 cup butter 2 egg yolks

1/2 cup brown sugar 1 teaspoon vanilla

1/4 c sweetened condensed milk 1 cup nuts (optional)

Boil all ingredients together about seven minutes.

Dawn Oswald

Heath Bar Cake

mixture 1:

2 cups flour 1/2 cup sugar

1 cup brown sugar 1 cube margarine(1/2 cup)

Mix together like a pie crust.

mixture 2(in separate bowl):

1/2 cup mixture 1 4 Heath bars, crushed

mixture 3:

1 cup buttermilk 1 teaspoon vanilla

1 egg, beaten 1 teaspoon baking soda

Combine buttermilk, egg, vanilla and baking soda. Add this mixture to remaining portion of mixture 1. Pour into a greased 9x13 inch baking pan. Sprinkle candy mixture on top. Bake at 350 degrees F. for 25 to 30 minutes.

Dawn Oswald

Strawberry Shortcut Cake

1 cup miniature marshmallows 1/2 cup shortening

2 cups frozen strawberries in syrup, sliced 3 teaspoons baking powder

1 (3 ounce) package strawberry gelatin 1 cup milk

2 1/4 cups flour 1 teaspoon vanilla

1 1/2 cups sugar 3 eggs

Completely thaw berries; add dry gelatin; mix well and set aside. Generously grease bottom only of a 13x9 inch pan. Sprinkle marshmallows evenly over bottom of pan.

In a large bowl, combine remaining ingredients; blend at low speed until moistened. Blend at medium speed for 3 minutes. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly on top of cake batter.

Bake at 350 degrees F. for 45 to 50 minutes, until golden brown. Serve warm or cool with ice cream or whipped cream.

Dawn Oswald

Pineapple Upside-down Cake

Step 1;

2 tablespoons butter 1/2 cup milk

1/2 cup sugar 1 cup flour

1 egg 1 1/2 teaspoons baking powder

1 teaspoon vanilla 1/8 teaspoon salt

Cream together butter and sugar. Add egg and vanilla. Add alternately milk, flour, baking powder and salt. Set aside.

Step 2;

2 tablespoons butter maraschino cherries (optional)

1/2 cup brown sugar nuts (optional)

sliced pineapple

Melt butter in an 8-inch round cake pan. Add brown sugar and press down on butter. Arrange sliced pineapple on top of brown sugar. If desired put maraschino cherries and nuts on pineapple. Pour batter over pineapple. Bake for 20 to 30 minutes at 375 degree F. When still warm turn upside down on plate. Serve warm with whipped cream.

Teri Kennedy

Dole Golden Layer Cake

1 can(20 ounce) crushed pineapple 1 package (16 ounce) frozen pound

in juice cake, thawed

1 carton (8 ounce) frozen whipped 1/3 cup almond-flavored liqueur(or 1/3 cup

topping, thawed pineapple juice and 1/2 teaspoon

1 package (4-serving size) instant almond extract)

vanilla pudding mix

optional garnish;

dole sliced pineapple 1/4 cup sliced almonds, toasted

Combine undrained pineapple, Whipped topping and pudding mix. Let stand 5 minutes. cut cake lengthwise in thirds. Drizzle with liqueur. Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds and garnish with pineapple slices, if desired. Serves 12.

Tamara Beard

Cheese Cake

crust;

1 cup graham cracker crumbs 3 tablespoons sugar

3 tablespoons margarine

Combine crumbs, sugar and margarine press into bottom of 9-inch spring form pan. Bake at 325 degrees F. for 15 minutes. Cool.

filling;

3 8- ounce packages cream 2 teaspoons vanilla

cheese, softened 3 eggs

3/4 cup sugar 1 cup sour cream

2 tablespoons flour

Combine cream cheese, sugar, flour and vanilla, mixing at medium speed on mixer until well blended. Add eggs one at a time mixing well after each addition. Blend in sour cream; pour over crust. Bake at 450 degrees F. for 10 minutes. Reduce oven to 250 degrees F. and continue baking for 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Claudia Cutler

Cheese Cake

crust;

10 single graham crackers 1/4 cup butter, melted

1/3 cup sugar

Place graham crackers in food processor and reduce to crumbs. In a bowl combine all ingredients. Pat into a 9x9 inch square pan. Chill.

filling;

12 ounces cream cheese 1 envelope Dream Whip or

1 cup sugar 1 cup whipping cream

Whip together cream cheese and sugar; set aside. Make up Dream Whip as directed or whip the cream as you would for a dessert topping; fold into cheese mixture. Spread onto crust. Chill. Serve with canned fruit topping.

Janice White

Hershey Bar Cheesecake

This cheesecake is served at Schaefer’s Manawa Steak House in Manawa, Wisconsin.

1 8-ounce bar milk chocolate 2 eggs

4 3-ounce packages cream cheese, softened 1/2 teaspoon vanilla

3/4 cup sugar Nut Crust

2 tablespoons unsweetened cocoa powder Sour Cream Topping

dash salt chopped nuts

Melt chocolate bar in top of double boiler over hot water. Meanwhile, beat cream cheese until light and fluffy. Combine sugar, cocoa and salt. Add to cream cheese mixture. Beat in eggs and vanilla. Add melted chocolate bar. Beat just until blended. Do not overbeat. Pour into Nut Crust. Bake at 325 degrees F. for 40 minutes. Without opening door, turn off oven. Cool in oven for 30 minutes, then remove. Cool in refrigerator for 8 hours. Serve garnished with Sour Cream Topping and chopped nuts.

Nut Crust;

3/4 cup graham cracker crumbs 2 tablespoons sugar

2/3 cup chopped walnuts 1/4 cup melted butter

Combine crumbs, walnuts and sugar. Add melted butter. Press crumb mixture into bottom and sides of an 8-inch spring form pan. Chill.

Sour Cream Topping;

1/2 cup sour cream 1/2 teaspoon vanilla

2 tablespoons sugar

Combine sour cream, sugar and vanilla. Blend well. Use as topping for Hershey Bar Cheesecake.

Barbara Anderson who got it from Mike and Debbie McCrae

Professional Bakery Icing

2 egg whites 2 drops butter flavoring

1/2 cup water 1 cup Crisco shortening

1 teaspoon vanilla 2 pounds powdered sugar

Beat all ingredients together until creamy. Add color according to your need.

Loretta Wolff

Coconut-Pecan Frosting

1 egg 1/4 teaspoon salt

2/3 cup evaporated milk 2 1/2 cups shredded coconut

2/3 cup sugar 1/2 cup chopped pecans

1/4 cup butter

In a saucepan combine egg, milk, sugar, butter and salt. Cook over medium heat for about 12 minutes or until thickened and bubbly, stirring constantly. Remove from heat and stir in coconut and pecans. When cooled spread on cake.

Barbara Anderson