Minty Fudge Brownies

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Ingrients & Directions

1 1/4 c Flour; Unbleached
1/2 ts Baking Soda
1/2 ts Salt
1 c Sugar
1/2 c Butter
3 tb ;Water
1 1/2 c Mint-Chocolate Chips; *
1 1/2 ts Vanilla Extract
3 Eggs; Large
1 c Nuts; Chopped
Walnut Halves; Optional

* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.


12 Servings

Carrot Fudge

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Ingrients & Directions

1 1/2 c Grated carrots
1/2 ts Lemon flavoring
3 1/2 c Sugar
1/2 c Sweetened condensed milk
1/2 c Water

Cook carrots, sugar, milk, and water, to soft ball stage (234 – 238
F). Remove from fire, add flavoring, and cool to room temperature.
Beat until creamy. Pour into buttered pan, pat down to 1 inch depth,
and when firm cut in squares. The grain is likely to be a little
coarse due to the grated carrots. Mrs. L.G. Humichl, Perry, IA.

6 Servings

Giant Cherry-oatmeal Cookies

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Ingrients & Directions

1/2 c Shortening 2 ea Eggs
1/2 c Butter 1 t Vanilla
3/4 c Packed brown sugar 1 1/3 c All-purpose flour
2 t Apple pie spice or pumpkin 2 1/2 c Regular rolled oats
-spice 1 1/2 c Snipped dried cherries or
1/2 t Baking powder -raisins
1/4 t Baking soda 1 t Shredded orange peel
1/4 t Salt

In a large bowl mixer bowl beat shortening and butter for 30 seconds
or until softened. Add sugars, pie spice, baking powder, baking
soda, and salt. Beat until fluffy. Add eggs and vanilla; beat
thoroughly. Beat in flour. Stir in oats, cherries or raisins, and
orange peel. Generously fill a 1/3 cup dry measure with dough and
drop onto a greased cookie sheet. Press into a 4 inch circle. Repeat
with remaining dough, placing cookies 3 inches apart on greased
cookie sheet. Bake in 375 oven 8 to 10 minutes or until edges are
golden. Let stand for 1 minute. Transfer cookies to a wire rack to
cool. Store cookies in an airtight storage container at room
temperature for up to 3 days or freeze container, for up to 3 months.

14 servings

Linzer Cookies

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Ingrients & Directions

1 1/2 c Butter; softened
1 c Sugar
1 Egg
1 Egg yolk
1 ts Lemon rind; grated
1/2 ts Vanilla
3 1/3 c Hazelnuts; very finely
3 1/3 c Flour, cake; unsifted
-(see note)
1 ts Baking powder
1 1/4 ts Cinnamon, ground
12 oz Raspberry jam
Confectioners’ sugar;
-for dusting

NOTE: When unsifted flour is called for, fluff up the flour in the sack or
container with a fork before measuring.

Preheat oven to 350 F.

Beat butter and sugar in large bowl with electric mixer until light and
fluffly; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts.

Stir in flour, baking powder and cinnamon, blending well to make a stiff
dough; wrap in wax paper; chill several hours or overnight.

Cut dough in half. (Refrigerate other half.) Roll out dough between
sheets of wax paper to slightly less than a 1/4 inch thickness. Remove top
sheet of wax paper. With a 2-inch round cookie cutter cut out as many
circles from the dough as you can. Carefully rmeove circles from bottom
sheet of wax paper; place cookies on ungreased cookie sheets. Refreigerate
scraps of dough for second rolling.

Repeat with other half of the dough, cutting out an equal number of 2- inch
circles as from the first batch. Place on ungreased cookie sheets, cut out
center of each of the second batch of cookies. Use any scraps of dough for
second rolling. Roll scraps of dough out for second rolling; cut out equal
number of solid circles and circles with open centers.

Bake for 12 minutes, or until edges of cookies are golden. Remove cookie
sheets from oven; let stand 1 minute. Remove cookies with wide spatula to
wire racks. Cool.

Heat raspberry jam in a small saucepan. Spread each of the solid cookies
completely with a think layer of hot preserves. Top each with a cut-out
cookie; press gently together to make a “sandwich”. Place on wire rack.
Sprinkle tops of cookies with confectioners’ sugar. Spoon dab of preserves
in opening of each cookie; let preserves set slightly.

[ Family Circle, 12/79]


48 Cookies

Fortune Cookies #2

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Ingrients & Directions

1/4 c Cake flour 2 tb Oil
2 tb Cornstarch 1 Egg white
1 ds Salt 1 ts Water

Sift together flour, sugar, cornstarch and salt. Add oil and egg
white and stir until smooth. Add water and mix well. Make 1 cookie at
a time by pouring one Tbs of batter into lightly greased skillet,
spreading batter to a 3 1/2 inch circle. cook on low heat for 4
minutes or until lightly browned. Trun and cook one minute longer.
Working quickly, place cookie on a paper towel, place fortune in
center and fold cookie in half. Then bend cookie over the edge of a
bowl to form boomerang shape. place each in muffin tin cup to cool.
Makes 8 cookies.

8 servings

Fruit Cookies #3

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Ingrients & Directions

1/2 c (60 mL) margarine
4 ts (20 mL) granulated sugar
2 Eggs
2 c (500 mL) flour (sifted)
1/2 ts (2 mL) baking soda
1/4 ts (1 mL) salt
1/2 ts (2 mL) nutmeg
1/4 c (60 mL) hot apple juice
1/4 c (60 mL) raisins (chopped)
1/4 c (60 mL) currants

Cream together margarine and sugar replacement. Add eggs; beat until
fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add
alternately with hot apple juice to creamed mixture. Fold in raisins
and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto
lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at
350 degrees F (170 C) for 12 to 15 minutes.

Exchange 1 cookie: 1/2 fruit Calories 1 cookie: 27

60 Servings

Philly 3-step Cheesecake,plus

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Ingrients & Directions

2 pk Cream cheese,softened
1/2 c Sugar
1/2 ts Vanilla
2 Eggs
1 Graham cracker crust,
Ready to use

1. MIX 2 pkg (250g each( Regular or Light Philadelphia Cream Cheese,
softened, 1/2 Cup (125 mL) sugar and 1/2 tsp (2 mL) vanilla with electric
mixer at medium speed until well blended. Add 2 eggs; mix until blended. 2.
POUR inta a (9″/23cm) ready-to-use graham cracker crumb crust. 3. BAKE @
350F (180C) for 40 minutes or until center is almost set. Cool. Refrigerate
3 hours or overnight.

FREEZE IT. Your cheesecake will cut more easily when it’s frozen and will
leave you with a clean knife too. Perfect for one or many.

…..FOR PUMPKIN CHEESECAKE, Stir 1/2 cup (125 mL) canned pumpkin, 1/2 tsp
(5 mL) cinnamon and 1/8 tsp (1 mL)each: ground cloves and nutmeg into
batter. Serve with Coll Whip Whipped Topping.

…..FOR CHERRY, top chilled baked cheesecake with 1 can (19 oz/540 mL)
cherry pie filling.

…..FOR OREO CHEESECAKE, pour half the batter into crumb crust, sprinkle
12 Oreo Sandwich Cookies, broken into pieces. Pour on remaining batter.

8 Servings

Black Forest Cheesecake Delight

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Ingrients & Directions


1 c Chocolate wafer crumbs
3 tb Parkay margarine [melted]

16 oz Philadelphia Brand Cream
-Cheese [softened]
2/3 c Sugar
2 lg Eggs
6 oz Chocolate chips [melted]
1/4 ts Almond extract

21 oz Cherry pie filling
Frozen whipped topping

Raspberry pie filling may be substituted for the cherry

To make the crust…
Combine the crumbs and margarine; and press onto the bottom of a 9″
springform pan… Bake at 350 for 10 min…

To make the filling…
Combine cream cheeseand sugar, mixing at med. with an electric mixer until
blended… Add eggs one at a time mixing well after each addition… Blend
in the chocolate and the extract, and pour over crust…
Bake at 350 for 45 min… Loosen the cake from the rim of pan; cool
before removing… Chill…

Top the cake with the pie filling and the whipped topping just before

…presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook
by Fred Goslin in Watertown NY on *** CYBEREALM BBS (315)-786-1120 ***


10 Servings

Deluxe Three-egg White Cake

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Ingrients & Directions

2 c Five Roses all-purpose flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 1/4 c Sugar
3 Eggs, separated
1 ts Vanilla
1 c Milk

Stir flour, baking powder and salt together. Cream shortening; gradually
add sugar, beating between additions. Add egg yolks and beat until fluffy.
Add dry ingredients, alternately with milk, blending well after each
addition. Stir in vanilla. Beat egg whites until stiff but not dry; fold
into batter. Pour into two greased and floured or lined 8″ layer cake pans.
Bake in a moderate oven (350F) 25 to 30 minutes or until done. Frost as

1 Servings

Seed Cake

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Ingrients & Directions

6 oz Butter or margarine –
-softened; (175g)
6 oz Caster sugar; (175g)
3 Eggs – size 3 beaten
8 oz Plain flour and 1 1/2 tsp
-baking powder; (225g)
; sifted together
4 tb Milk
2 oz Candied peel; (50g)
2 ts Schwartz Caraway Seeds
Blanched whole almonds – to

Preheat oven 325F, 160C, Gas Mark 3.

Grease and line a 7 inch (17.5cm) round deep cake tin. Cream the butter
with the sugar until pale, beat in the eggs, one at a time, adding a little
flour if necessary.

Stir in the remaining flour, milk, candied peel and Caraway Seeds. Transfer
the mixture to the prepared tin and place the almonds on top for

Bake in the centre of the oven for 1 1/4 – 1 1/2 hours or until firm to the
touch and lightly browned. Allow to cool slightly before removing from the

1 servings