Divinity Fudge

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Ingrients & Directions


2 1/2 c Sugar
1/2 c Water; hot
1/2 c Corn syrup; white
1/4 ts Salt
1 ts Vanilla
1/2 c Nut meats
1/4 c Candied cherries
1/4 c Candied pineapple

Put sugar, hot water, corn syrup into saucepan, heat slowly to
boiling, stirring until sugar is dissolved. Wipe down sugar crystals
from side of pan before syrup starts to boil. When syrup begins to
boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg
whites and continue beating. Cook syrup to soft ball stage, 234 F.
Pout half syrup onto beaten egg whites very slowly and continue
beating.

Note: Doesn’t say what to do with the other half of the syrup.


Yields
1 Servings

Potato Fudge Cake

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Ingrients & Directions


2 c Sugar
1 ts Salt
2 c Flour
1 c Milk
1 c Mashed potatoes
2/3 c Cocoa
3 ts Baking powder
2/3 c Butter
4 Eggs, separated
1 c Chopped nuts

Cream sugar and butter. Add egg yolks. Sift dry ingredients together and
add alternately with milk. Add potatoes, and stir in nuts. Gently fold in
stiffly beaten egg whites. Bake at 350 degrees until firm.

Yields
6

Drop Sugar Cookies

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Ingrients & Directions


Blend
1 1/2 c Brown or white sugar
1 c Shortening — Add:
2 Well beaten eggs
Seasoning
1 ts Soda dissolved in
3/4 c Sour milk
Sift 3 c. flour, 1 tsp salt

Mix gradually into above. Drop in small spoonsful on greased pan. (added
in pencil at a later date:) 4 c flour if fowl fat is used. 1 large cookie
sheet & 425x The temperature controls on ovens weren’t marked in degrees
back then. To test your oven, a piece of unglazed white paper in a very
hot oven turns brown in 1 1/2 minutes. In a hot oven — 2 minutes. In a
moderate oven — 3 minutes. In a cool oven — 4 minutes.


Yields
1 Servings

Original Toll House Chocolate Chip Cookies

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Ingrients & Directions


2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
1 c Nuts, chopped

Preheat oven to 375’F. In small bowl, combine flour, baking soda and salt;
set aside.

In large mixer bowl, beat butter, geanulated sugar and brown sugar until
creamy. Add eggs, 1 at a time, beating well after each addition. Blend in
vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll
House semi-sweet chocolate morsels and nuts. Drop by rounded measuring
tablespoonfuls onto ungreased cookie sheets; cool completely.

Makes about 5 dozen cookies.

TOLL HOUSE PAN COOKIES: Preheat oven to 375’F. Prepare dough as directed;
spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25 minutes until
golden brown. Cool completely. Cut into 2″ squares. Makes about 3 dozen
cookies.

REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough
in half; wrap halves separately in waxed paper. Refrigerate 1 hour or
until firm. On waxed paper, shape each dough half into 15″ log; wrap in
waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in
refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)

Preheat oven to 375’F. Cut each log into 30 (1/2″) slices. Place on
ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown.
Makes 5 dozen.

From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Yields
60 Servings

Chocolate Snow Cap Cookies

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Ingrients & Directions


2 c Flour
2 ts Baking powder
1/2 ts Salt
1 2/3 c Sugar
1/2 c Butter
2 Eggs
1/2 ts Mint extract
2 Squares bitter chocolate,
-melted
1/3 c Milk
1/2 c Powdered sugar

Sift first three dry ingredients; cream butter, sugar, eggs and extract.
Add chocolate. Add dry ingredients alternately with milk. Divide dough in
half. Cover tightly and chill for 2 hours. Shape in 1 inch balls and roll
in powdered sugar. Bake at 350 for 12-15 minutes on greased cookie sheet.
These “crackle” during baking, so that the appearance is that of a
“cracked” surface with powdered sugar on the higher parts of the surface.

From

Yields
1 Servings

Butterscotch Peanut Cookies

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Ingrients & Directions


1 c Oatmeal; 1/2 c Water;
1 c All purpose flour; 2 ts Vinegar;
1/2 c Whole wheat flour; 1 Egg yolk;
2 ts Baking powder; Sweetener = 2/3 cup sugar
2/3 c Chunky peanut butter; 1 ts Vanilla;
1/2 c Unsalted butter/margerine;

In a bowl, combine rolled oats, flours, baking powder. With pastry blender,
or two knives, cut in peanut butter and margerine until mixture is crumbly.
In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir
into crumbly mixture and mix well. Form 1 tablespoon batter at a time into
balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork,
flatten each cookie until cookie is 2-1/2 inches wide. Bake in a 350 degree
oven for 15-18 minutes or until lightly browned. Let cool. Store in a
tightly covered cookie jar or container.

Makes 60 cookies Each serving = 2 cookies
1/2 starchy choice
1 fats/oil choice
7 g carbohydrate
2 g protein
6 g fat
380 kilojoules
90 calories

Yields
60 cookies

Chocolate Chip Crispers Cookies

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Ingrients & Directions


1/2 c Butter or margarine softened
1 c Granulated sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 c Rice Crispies cereal
1 c Semisweet chocolate pieces

Preheat oven to 350 degrees F.

In a large bowl, beat butter and sugar until smooth.
Beat in the egg and vanilla extract. Set aside.

In a small bowl, combine flour, baking soda, and salt and mix together
well.

Add flour mixture to the batter and mix until well blended. Stir in
the Rice Crispies and chocolate chips.

Drop by level tablespoonfuls onto greased cookie sheet. Bake about 12
minutes or until light brown. Remove cookies to wire rack to cool.
These freeze well. Walt MM

Yields
24 Servings

Carrot Cake

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Ingrients & Directions


1 cn (20 oz) crushed pinneaple;
-drained
12 oz Dried prunes; pureed with
-the juice from the
-pineapple
2 c Sugar
3/4 c Pureed prunes above
4 Egg whites
2 ts Vanilla
2 1/4 c Flour
2 ts Baking soda
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Seasalt
3 c Grated carrots
1 c Rasins ( optional)
1 cn Pinneaple

-CREAM CHEESE FROSTING-
6 oz Fat free cream cheese
3 c Powdered sugar
1 ts Vanilla

Preheat oven to 375 degrees F. Coat a 13 x9 baking pan with Pam. In bowl
combine sugar, prunes, egg whites, and vanilla. Add nutmeg and salt, baking
soda, and cinnamon. Add flour. Stir in carrots, pineapple and raisins.
Spread batter into pan. Pake 30 to 35 min. Be sure not to over bake. Cool

Cream Cheese Frosting: Beat with rotary mixer till smooth and creamy.
Spread on cake Enjoy

Note: if you want you can subistute apple juice for the pineapple juice in
the prunes. Save the rest of the prunes to bake with.


Yields
1 Servings

Pastel De Elote (‘corn-on-the-cob Cake’)

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Ingrients & Directions


5 Cobs of sweet corn
100 g Butter
100 g Cream cheese
5 Eggs
Cinnamon or vanilla

Put everything in the blender and combine well, but not to a perfectly
smooth puree, there should be little chunks of corn discernible. Pour into
a greased tin and bake for 1 hour in a medium oven. Serve with warmed syrup
poured over it. This is light, yet substantial, and has a unique flavour.
The syrup can be flavoured with cinnamon or vanilla too. The corn should be
the sweetest and freshest available, since the recipe contains no
additional sugar or starch other than what the corn provides.

Sarah Hoskin usp1001@aberdeen.ac.uk

From

Yields
1 Servings

Bilberry Crumble Cake

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Ingrients & Directions


-FOR THE BASE-
6 oz Soft margarine
6 oz Soft brown sugar
3 Free-range eggs
6 oz Self raising flour
1 tb Milk; (1 to 2)
1 6 ounces jar bilberries

-FOR THE TOPPING-
6 oz Flour
4 oz Soft brown sugar
2 oz Soft margarine

1. For the base, cream together the margarine and sugar until light
and fluffy.

2. Beat in the eggs one at a time, then fold in the flour. Add a
little milk.

3. Spread the mixture into a prepared dish and spread the fruit over
evenly (reserving 1 dessertspoonful for decoration).

4. For the topping, mix the flour and sugar, then rub in the fat
until the mixture resembles large breadcrumbs. Sprinkle this over the
top.

5. Bake at 190C/375F/gas mark 5 for 35-40 minutes or until just
firm to the touch. Serve warm or cold topped with cream or yoghurt
and the remaining bilberries.


Yields
1 servings