PINEAPPLE COCONUT COOKIES

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1-1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter
1/2 cup sugar
1 egg
1/2 cup crushed pineapple (drained)
1/2 cup nuts
1/4 cup coconut

Cream butter, sugar, egg.
Sift flour, baking powder, salt.  Add to butter mixture.
Fold in pineapple, nuts and coconut.

Bake at 350 degrees for 10 minutes.

Frost with butter icing.  (orange juice good in frosting if desired).  Dip in coconut.

BETTY KLECK'S BROWNIES

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Mix all at once:

1-1/2 cups sifted flour
2 cups sugar
10 Tbsp. cocoa
1 tsp salt
1 cup shortening (not margarine)
2 tsp vanilla
4 eggs

Fold in 1 cup chopped nuts.
Bake at 350 degrees for 30 minutes.

LEMON SQUARES

 

1st Layer:
     1 cup flour
     1/2 butter (margarine)
     1/4 cup powdered sugar

Blend and pat evenly in 8-inch square pan.  Bake at 350 degrees for 15 minutes.
Cool well.

2nd Layer:
     1 cup granulated sugar
     2 Tbsp. flour
     1/4 tsp. salt
     1/2 tsp. baking powder
     2 eggs - beaten
     juice and grated rind of 1 lemon - more lemon

Blend sugar, flour, baking powder.  Add eggs.  Pour over cooled 1st layer and bake 25 minutes at 350 degrees.

Cut in squares and sprinkle with powdered sugar.

Rum Cake

1 box of Duncan Hines Butter Cake Mix
1 box of instant vanilla pudding mix.
1/2 cup cooking oil (I prefer Crisco)
1 cup water
4 eggs
1 tsp. rum extract

Mix all together in usual cake mixing procedure.  Bake at 350 degrees for 40-45 minutes or until done.  Turn out on cake plate with a rim and pour glaze over while hot.  Use a greased and floured pan for baking.  A bundt pan is nice.

Glaze:
1 stick of margarine, melted
1 cup sugar
1/3 cup water
1/2 tsp. rum extract

Stir all together until sugar is dissolved and simmer for 1 minute and pour over hot or warm cake.

Orange Sugared Walnuts

1-1/4 cup sugar
pinch of salt
1/4 cup water
3 Tbsp. orange juice

Combine together in large skillet.  Cook slowly until soft ball stage (236 degrees).  Remove from heat.  Immediately add:

1-1/2 tsp. grated orange rind
1/4 tsp. vanilla
2-1/2 cup walnut halves

Stir carefully until coating turns creamy and loses its gloss.  Spoon onto wax paper and separate nut halves at once.  Cool thoroughly before storing in covered container.

NOTE:  Pecan halves may be substituted for walnuts.

Apple Torte

1/2 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 cups diced apples
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
2-1/2 cup flour
1 tsp. soda
3/4 cup milk

Sift dry ingredients then add to creamed sugar, margarine and eggs.  Alternate the flour and milk.  Fold in apples.  Pour batter in a greased 9x13 pan.

Topping:
1 cup coconut
1/3 cup butter
1/2 cup nuts, chopped
2/3 cup white sugar

Crumble together.  Mix and spread on the cake batter, then bake at 300 degrees for 1 hour.

Toffee Chocolate Pecan Pie

1 unbaked 9-inch pie crust
4 oz. chocolate-covered toffee bars (such as Heath bars), coarsely chopped
4 large eggs, lightly beaten
1 cup light corn syrup
4 Tbsp. unsalted butter, melted
1/2 cup sugar
1 Tbsp. vanilla extract
3/4 cup semisweet chocolate chips
1 cup pecans, coarsely chopped

Preheat oven to 350 degrees.  Cover the bottom of the pie crust with chopped chocolate-covered toffee bars.  In a medium mixing bowl, combine the eggs, corn syrup, butter, sugar and vanilla.  Mix well.  Stir in chocolate chips and pecans. Pour mixture over the toffee bars in pie crust.  Bake for 50 to 55 minutes, or until done.  Check crust after 30 minutes and shield with aluminum foil to prevent over browning.

Caramel Corn

4 quarts popped corn
2-2/3 cups pecans
1-2/3 cups almonds
1 cup dark Karo syrup
2-2/3 cups sugar
2 cups margarine
2 tsp. vanilla

Mix popped corn and nuts on a cookie sheet.  Combine sugar, margarine and syrup in heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Continue boiling on low heat, stirring occasionally for 13 minutes.  Stir in vanilla.  Pour over corn and nuts; mix to coat well.  Spread out to dry, and break apart.  Makes about four pounds.

BAKED CUSTARD

3 slightly beaten eggs
1/4 cup sugar
2 cups milk, scalded
1/2 tsp. vanilla
1/4 tsp. almond extract

Bake at 325 degrees for about 1 hour.

HOLIDAY POKE CAKE

1 White cake mix
2 cups boiling water
1 pkg. (4 serving size) Jello - any red flavor
1 pkg. (4 serving size) Jello - lime flavor
1 can (16 oz.) vanilla frosting

Heat oven to 350 degrees.

Prepare, bake and cool cake mix as directed on package for 2 (9-inch) round cake layers.  Place cake layers, top sides up in 2 clean 9-inch round cake pans.  Pierce cake with large fork at 1/2-inch intervals.

Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until dissolved.  Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer.  Refrigerate 3 hours.

Dip 1 cake pan in warm water 10 seconds, unmold onto serving plate.  Spread with about 1/4 of the frosting.  Unmold second cake layer, carefully place on first layer.  Frost top and sides of cake with remaining frosting.

Refrigerate 1 hour or until ready to serve.  Decorate a desired.  Makes 12 servings.  Store leftover cake in refrigerator. 

LEMON/PINEAPPLE CAKE

1 Yellow cake mix
1 cup brown sugar
20 oz. crushed pineapple, with juice
2 small pkg. instant lemon pudding
3 cups milk
12 oz. Cool Whip
coconut

1 - Bake cake.
2 - Boil pineapple and sugar.  Pour over warm cake.
3 - Combine pudding mix and milk.  Cook as directed.  Spread on cake.
4 - Top with Cool Whip and coconut.

FROZEN FRUIT LOAF

3/4 cup sugar
1 - 8 oz. cream cheese, softened
1 cup chopped nuts
2 bananas, sliced
1 large can pineapple, drained
10 oz. strawberries
8 oz. Cool Whip

Cream sugar and cream cheese.  Fold cream cheese mixture, nuts, bananas, pineapple and strawberries into Cool Whip.  Spray a large loaf pan with Pam.  Fill with mixture.  Freeze overnight.

LEMON SQUARES

1st Layer:

1 cup flour
1/2 cup butter
1/4 cup powdered sugar

Blend and pat evenly in 8" square pan.  Bake at 350 degrees for 15 minutes.

2nd Layer:

1 cup granulated sugar
2 Tbsp. flour
1/2 tsp. baking powder
2 eggs, beaten
juice and grated rind of 1 lemon

Blend sugar, flour, baking powder.  Add eggs.  Pour over cooked 1st layer and bake at 350 degrees for 15 minutes.  Cool, cut in squares and sprinkle with powdered sugar.

LOW FAT CHEESECAKE WITH NUT CRUST

CRUST:

1/4 cup brown sugar
1 cube margarine
1 cup flour
1/2 cup (or more) finely chopped nuts

Blend brown sugar, margarine and flour together.  Add nuts.  Put on a cookie sheet and bake 15 minutes at 350 degrees.  Cool and crumble.  Pat 2/3 into large pie pan.  Reserve 1/3 for top of cake.

CHEESECAKE:

1-8oz. cream cheese (low fat)
1/ cup powdered sugar

Blend together and add:

1 tsp. vanilla
1/4 tsp. almond extract

Fold into 1 large Cool Whip (low fat)

Spread over crust and top with remaining crumbs.  Refrigerate for at least 2 hours or more.

PEACH COBBLER

2 Tbsp. butter or margarine
2 cups granulated sugar or Splenda, divided use
1 cup sifted flour
1/8 tsp. salt
2 tsp. baking powder
3/4 cup milk
1 tsp. vanilla extract
2 cans (about 29 oz. each) sliced peaches in light syrup
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Juice of 1 medium lemon
1 cup boiling water

Heat oven to 350 degrees.  With an electric mixer, cream butter with 1 cup sugar in a large bowl.  In a separate bowl, sift together flour, salt and baking powder; add to the butter mixture.  Mix in milk and vanilla.  Mixture should be the consistency of cake batter. 

Pour batter into a greased 9x15-inch baking pan.

Drain peaches, discarding liquid.  Place fruit on top of batter in pan.  Sprinkle cinnamon and nutmeg over fruit.  Sprinkle remaining 1 cup sugar on top of fruit and spices.

Add lemon juice to boiling water and pour over fruit.  Bake 40 minutes or until crust appears golden brown and crispy.

Makes 12 servings.

PINA COLADA CAKE

1 yellow cake mix (prepare as per directions)
Bake in large cake pan (17x11 or 2 smaller pans to equal the size).  Should be thinner than usual after cake is baked.  Poke holes in it (with fork).  Pour over cake:

2/3 cup Pina Cola Mix (comes in a bottle or 2 pkgs. dry - mix in scant 1/2 cup water to make 2/3 cup)
1 can Eagle brand milk

Spread over warm cake. 

1 large can crushed pineapple, drain thoroughly (squeeze dry)

Spread pineapple over cake.  Top with 12 oz. (defrosted) Cool Whip.  Sprinkle coconut over all.  Refrigerate.  Keeps days.

LEMON CREAM

2 eggs
1 cup sugar
1/3 cup lemon juice
grated lemon peel
1 Tbsp. cornstarch
1/2 cup water
dash of salt
1 tsp. vanilla
1 cup (1/2 pint) whipping cream, whipped

In a bowl beat together eggs, 1/2 cup sugar and the lemon juice.

In a saucepan combine remaining sugar and cornstarch and salt.  Stir in the water.  Cook and stir until thickened.  Remove from heat.  Gradually beat in egg mixture.  Over low heat, cook and stir until slightly thickened.  Add vanilla; cool.  Fold into the whipped cream.  Refrigerate.

CREPES

1-1/4 cups flour
1 Tbsp. sugar
1 tsp. salt

Mix in a mixing bowl.
In a separate bowl beat 3 eggs.

Then mix in :
2-1/2 cups half & half
1 Tbsp. oil
1 Tbsp. vanilla

Slowly pour wet ingredients into dry ingredients.  Beat well with wire whisk.  Strain out lumps.  Cover for 30 minutes to allow batter to slighl thicken.

ICE CREAM

1 cup sugar
2 cups milk
1 can milk
1 can Eagle Brand milk
1/4 tsp. salt
1 quart half & half
4 eggs, beaten
1 Tbsp. vanilla
1/4 tsp. almond extract

Combine sugar and 2 cups milk and cook.  Add cooked milk/sugar mixture to beaten eggs, stirring slowly to mix.  Continue stirring and add canned milk, Eagle brand milk and half & half.  Add salt, vanilla & almond extract.  Freeze in ice cream freezer.  Make 1 gallon of ice cream.

RASPBERRY DELIGHT

1st cream together:

2 cups flour

2 sticks margarine

1/2 cup brown sugar

1/2 cup nuts, chopped

Spread on large cookie sheet.  Bake 15 minutes at 350 degrees.  Crumble mixture and set aside.

Pat 1/2 crumb mixture into 9X13 pan.

2nd cream together:

8 oz. cream cheese, softened

2 -8 oz. Cool Whip

4 cup powdered sugar

Prepare 2 8-oz. pkgs dream whip.  Fold cheese mixture into dream whip.  Add:

1 tsp. vanilla

1/4 tsp. almond extract

Spread mixture over crumbs and cover with remaining crumbs.  Refrigerate at least 2 hours.

RASPBERRY SAUCEFollow directions for fruit sauce on Danish Dessert box (Pie Glaze - Filling)

2 pkgs. Danish Dessert

(Use juice from frozen raspberries for some of the liquid.) 

Add 1/2 cup sugar as you cook the Danish Dessert.

Add 2 pkgs. of frozen raspberries.  Refrigerate.

Cut the dessert into 15 pieces.  Before serving put raspberry sauce over each piece on plate.