Neilson/Morand Dessert Recipes

Dessert Recipes

Table of Contents

Kitchen Conversions
Roasting Guidelines
Erik Kanwischer
Beverages and Smoothies - Denise's Eggnog
Beverages and Smoothies - Karen's Eggnog
Bread Recipes - Aunt Ethel's Banana Bread
Bread Recipes - Aunt Ethel's Pumpkin Bread
Bread Recipes - Aunt Ethel's Refrigerator Bran Muffins
Bread Recipes - Aunt Pearl's Tea Biscuits
Bread Recipes - Denise's Applesauce Cinnamon Muffins
Bread Recipes - Jane's Banana Muffins
Bread Recipes - Judy's Lemon Bread
Bread Recipes - Karen's Apple Bread
Bread Recipes - Karen's Banana Bread
Bread Recipes - Karen's Date Bread
Bread Recipes - Karen's Dilly Bread
Bread Recipes - Karen's Pineapple Nut Bread
Bread Recipes - Karen's Zucchini/Pineapple Bread
Desserts - Art's Favorite Chocolate Cake
Desserts - Aunt Ethel's Banana Cake
Desserts - Aunt Ethel's Caramel Icing
Desserts - Aunt Ethel's Cherry Cheese Cake
Desserts - Aunt Ethel's Cherry Pie
Desserts - Aunt Ethel's Chocolate Icing For Angel Food Cake
Desserts - Aunt Ethel's Coconut Macarons
Desserts - Aunt Ethel's Date Squares
Desserts - Aunt Ethel's French Apple Pie
Desserts - Aunt Ethel's Fresh Blueberry Pie
Desserts - Aunt Ethel's Graham Cracker Crust
Desserts - Aunt Ethel's Ice Cream Toppings
Desserts - Aunt Ethel's Lemon Pie
Desserts - Aunt Ethel's Pastry
Desserts - Aunt Ethel's Peanut Butter Squares
Desserts - Aunt Ethel's Pumpkin Pie
Desserts - Aunt Ethel's Raisin Pie
Desserts - Aunt Ethel's Spice Cake
Desserts - Aunt Pearl's Pastry
Desserts - Aunt Ronnie's Carrot Cake
Desserts - Betty Elstone's Southern Pecan Pie
Desserts - Chocolate Cream Puffs
Desserts - Dad's (Ralph's) Oatmeal Crisps
Desserts - Edda's White Whipped Frosting
Desserts - Gilles' Miracle Pastry
Desserts - Gramma Collin's Trifle
Desserts - Jill's Frosted Peanut Squares
Desserts - Judy's Almond Torte
Desserts - Judy's Chocolate Fudge Cake
Desserts - Judy's Crescent Cookies
Desserts - Judy's Fresh Blueberry or Strawberry Pie
Desserts - Judy's Fresh Cherry Pie
Desserts - Judy's Trifle Sponge Cake
Desserts - Judy's Yellow Cake
Desserts - Karen's Butter Carmel Sauce
Desserts - Karen's Butterscotch Icing
Desserts - Karen's Coconut-Pecan Frosting
Desserts - Karen's Decorating Icing
Desserts - Karen's French Cream Frosting
Desserts - Karen's Icing
Desserts - Mom's (Emily's) Apple Crisp
Desserts - Mom's (Emily's) Butter Tarts
Desserts - Mom's (Emily's) Chocolate Chip Cookies
Desserts - Mom's (Emily's) Chocolate Squares
Desserts - Mom's (Emily's) Coffee Cake
Desserts - Mom's (Emily's) Peanut Butter Cookies
Desserts - Mom's (Emily's) Yorkshire Pudding
Desserts - Oatmeal Cookies
Desserts - Rice Krispies Squares
Desserts - Strawberry Shortcake
Salad Recipes - Jill's Blueberry Jello Salad
Salad Recipes - Jill's Strawberry Cream Mold
Salad Recipes - Judy's Orange Carrot Jello Salad

Erik Kanwischer

Denise's Eggnog

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Canadian Recipes : Beverages and Smoothies

Denise's Eggnog

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Ingredients of
Denise's Eggnog

Beat until lightly yellow:

  • 12 egg yolks

Add:

  • 1/2 lb. sugar (1 cup)

Beat until thick and pale yellow

Add:

  • 1 quart light cream
  • 750 ml. light rum


How to Make
Denise's Eggnog

  1. Chill for 3 hours
  2. Add 1 quart of ice cream and nutmeg

Karen's Eggnog

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Karen's Eggnog

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Ingredients of
Karen's Eggnog

  • 6 beaten eggs
  • 6 tbsp. sugar
  • 1/4 tsp. salt
  • 4 cups milk
  • 1 tsp. vanilla
  • 1 tbsp. rum flavor or 4 tbsp. rum
  • 1/2 cup whipping cream, whipped
  • nutmeg

How to Make
Karen's Eggnog

  1. Combine eggs, sugar, and salt
  2. Gradually blend in milk
  3. Strain
  4. Add flavorings
  5. Just before serving fold in cream and sprinkle with nutmeg
  6. To serve warm, heat eggnog gently before folding in whipped cream

Aunt Ethel's Banana Bread

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Aunt Ethel's Banana Bread

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Ingredients of
Aunt Ethel's Banana Bread

Beat together:

  • 1 cup white sugar
  • 2 tbsp. butter or Mazola oil
  • 2 eggs
  • 1 cup mashed bananas

Mix together and then add to the above:

  • 1 1/2 cups all purpose flour
  • 3/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 - 1 1/2 cups chocolate chips (semi)

How to Make
Aunt Ethel's Banana Bread

  1. Grease and flour one 4"x8" loaf pan
  2. Bake at 350° for about 1 hour

Note

Makes one 4"x8" loaf. If you decide to make mini loaves instead, cook for 25 minutes at 350°.

Pecans may be added if desired.

Aunt Ethel's Pumpkin Bread

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Aunt Ethel's Pumpkin Bread

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Ingredients of
Aunt Ethel's Pumpkin Bread

Beat:

  • 4 eggs

Add:

  • 2 cups white sugar
  • 1 1/4 cups oil
  • 1-20oz. can pumpkin pie filling

Stir Together:

  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3 tsp. cinnamon
  • 1 tsp. salt

Gradually add dry ingredients and stir until combined

Stir in:

  • 1/2 cup nuts
  • 1 cup raisins


How to Make
Aunt Ethel's Pumpkin Bread

  1. Bake at 350° for about 1 hour

Note

Makes two large loaves.

Aunt Ethel's Refrigerator Bran Muffins

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Aunt Ethel's Refrigerator Bran Muffins

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Ingredients of
Aunt Ethel's Refrigerator Bran Muffins

Cream:

  • 1/2 pound shortening
  • 2 1/2 cups white sugar

Add:

  • 3 eggs
  • 2 tbsp. baking soda in 1/8 cup hot water

In a large bowl, combine:

  • 3 cups natural bran
  • 3 cups buttermilk
  • (wheat germ optional)

In another bowl, combine:

  • 4 cups all purpose flour
  • 2 1/2 tsp. baking powder
  • 1/2 tbsp. salt

How to Make
Aunt Ethel's Refrigerator Bran Muffins

  1. Add creamed mixture to bran mixture
  2. Then add dry ingredients stirring only enough to mix
  3. Store in plastic container in the refrigerator
  4. Let stand overnight before baking
  5. Bake at 425° for 20-25 minutes using large or extra large paper muffin cups to line the muffin trays for easier clean up
  6. Add raisins or dates to muffins just before baking and sprinkle the top of a mixture of brown sugar, cinnamon and chopped pecans
  7. (Other variations are fine but mix the "extra's" in at the time of baking so they don't get soggy)

Note

A large recipe, use a big mixing bowl!

Aunt Pearl's Tea Biscuits

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Aunt Pearl's Tea Biscuits

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Ingredients of
Aunt Pearl's Tea Biscuits

  • 4 cups all purpose flour
  • 8 tsp. baking powder
  • 2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 1/2 cup shortening
  • 1 1/2 cups milk

How to Make
Aunt Pearl's Tea Biscuits

  1. Mix all ingredients; cut in shortening; add milk gradually (do not over mix)
  2. Roll out dough to approximately 1/2 inch thick; cut into round pieces and place on cookie sheet
  3. Bake at 450° for 12 minutes

Denise's Applesauce Cinnamon Muffins

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Denise's Applesauce Cinnamon Muffins

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Ingredients of
Denise's Applesauce Cinnamon Muffins

Combine:

  • 1/2 cup soft butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup apple sauce
  • 1 3/4 cup all purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt

Mixture for top:

  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 1 tsp. cinnamon

How to Make
Denise's Applesauce Cinnamon Muffins

  1. Line muffin tin with papers and fill to 3/4 with batter
  2. Bake at 425° for 15 minutes
  3. Dip top of muffins in top mixture

Jane's Banana Muffins

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Jane's Banana Muffins

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Ingredients of
Jane's Banana Muffins

  • 3 large bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda

How to Make
Jane's Banana Muffins

  1. Mash bananas; add sugar and slightly beaten egg; add melted butter; add dry ingredients but do not over mix
  2. Fill muffin liners 2/3 full
  3. Bake 20 minutes at 375° or until golden brown

Note

Makes 1 dozen large muffins.

Judy's Lemon Bread

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Judy's Lemon Bread

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Ingredients of
Judy's Lemon Bread

Cream:

  • 2/3 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 rinds of lemon
  • 1 cup of milk

Mix:

  • 3 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt

How to Make
Judy's Lemon Bread

  1. Add dry ingredients to cream mixture and add 1 cup milk
  2. Grease and flour 2 4x8 loaf pans and pour half of the batter into each pan
  3. Bake at 350° for 55 minutes
  4. Mix juice of one lemon and 1/2 cup sugar and brush over warm bread

Note

Freezes well.

Karen's Apple Bread

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Karen's Apple Bread

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Ingredients of
Karen's Apple Bread

  • 1/2 cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 tsp. milk
  • 1/2 cup cold water
  • 2 tsp. vanilla

Beat all together, then add:

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup grated apple
  • 2 tsp. baking powder
  • 2 tsp. cinnamon


How to Make
Karen's Apple Bread

  1. Bake 1 hour at 350° in oven

Karen's Banana Bread

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Karen's Banana Bread

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Ingredients of
Karen's Banana Bread

Mix together:

  • 2/3 cup sugar
  • 1/3 cup soft shortening
  • 2 eggs

Stir in:

  • 3 tbsp. sour milk or buttermilk
  • 1 cup grated bananas (or other fruit, ie: apples)

Sift together and stir in:

  • 2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Blend in:

  • 1/2 cup chopped nuts

How to Make
Karen's Banana Bread

  1. Grease 9x5x3 loaf pan
  2. Let mixture stand 20 minutes before baking
  3. Bake at 350° for 50-60 minutes

Karen's Date Bread

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Karen's Date Bread

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Ingredients of
Karen's Date Bread

  • 1 1/2 cup dates
  • 1 tsp. baking soda
  • 1/4 cup shortening
  • 1 1/8 cups boiling water
  • 2/3 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 1/2 cups pastry flour
  • 1 tsp. baking powder

How to Make
Karen's Date Bread

  1. Cut dates into small pieces, add baking soda and boiling water
  2. Add remaining ingredients
  3. Bake 1 1/4 hours in 300° oven

Karen's Dilly Bread

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Karen's Dilly Bread

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Ingredients of
Karen's Dilly Bread

  • 1/2 cup warm water
  • 1 package granular package yeast (1 tbsp.)
  • 1 cup creamed cottage cheese
  • 2 tbsp. minced onion or flakes or chives
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 egg
  • 1 tbsp. dill seed
  • 1 tbsp. oil
  • 2 tbsp. sugar
  • 2 1/2 cups unsifted all purpose flour

Everything should be at room temperature

How to Make
Karen's Dilly Bread

  1. Mix water and yeast together, let stand 10 minutes
  2. Add remaining ingredients (except flour) and blend 1 minute
  3. Into large bowl, measure 2 cups flour and add all blended ingredients
  4. Stir in 1/4 cup flour and knead 5 minutes
  5. Cover and let rise until doubled (2 hours)
  6. Knead again and put in greased pan, let rise until 1 1/2" above rim
  7. Bake 40 minutes at 350°
  8. Turn out immediately

Karen's Pineapple Nut Bread

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Karen's Pineapple Nut Bread

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Ingredients of
Karen's Pineapple Nut Bread

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 cup walnuts
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. mace
  • 1 egg
  • 1 - 8 1.2 oz. crushed pineapple
  • 1/2 cup milk
  • 1/4 cup butter or margarine melted

How to Make
Karen's Pineapple Nut Bread

  1. Preheat oven to 350°
  2. Grease loaf pan
  3. Mix well first 7 ingredients
  4. Beat egg, pineapple with liquid and remaining ingredients
  5. Stir egg mixture with flour mixture just until flour is moistened
  6. Bake 50 minutes at 350°

Karen's Zucchini/Pineapple Bread

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Karen's Zucchini/Pineapple Bread

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Ingredients of
Karen's Zucchini/Pineapple Bread

Sift together:

  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 2 tsp. baking soda
  • 3 1/2 cups flour

Stir together:

  • 3 eggs
  • 3/4 cup salad oil
  • 2 cups sugar
  • 2 cups grated zucchini
  • 1 1/2 tsp. vanilla

Add:

  • 1 can crushed pineapple, drained
  • 1 cup nuts
  • 1 cup raisins

How to Make
Karen's Zucchini/Pineapple Bread

  1. Bake 350° for 60-70 minutes

Art's Favorite Chocolate Cake

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Art's Favorite Chocolate Cake

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Ingredients of
Art's Favorite Chocolate Cake

  • 2 cups sifted cake & pastry flour
  • 1 2/4 cups granulated sugar
  • 2/3 cup nestle chocolate powder
  • 1 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup best quality shortening (at room temperature)
  • 1 1/4 cups milk (divided, see below)
  • 1 tsp. vanilla
  • 3 large eggs

How to Make
Art's Favorite Chocolate Cake

  1. Into beater bowl sift the sifted flour, sugar, cocoa, baking soda, baking powder and salt
  2. Add the shortening and 3/4 cup of the milk and the vanilla
  3. Beat on low speed for 3 minutes removing beaters and scraping down sides of bowl once or twice with rubber spatula
  4. Add remaining 1/2 cup milk and the eggs and beat 2 1/2 minutes longer, scraping down bowl once
  5. Turn into three 8" or two 9" layer cake pans lined on bottoms with buttered wax paper
  6. Bake at 350° for 35 minutes or longer if you used two 9" pans
  7. Touch each cake gently with fingertip
  8. Be sure indentation does not remain before removing cakes
  9. Cool in pans on cake racks 10 minutes, then turn out on cake racks, peeling off wax paper
  10. Spread between layers and on top and sides with White Whipped Frosting

White Whipped Frosting:

  1. Into small saucepan measure 2 tbsp. cornstarch
  2. Slowly stir in 1 cup cold milk until smooth
  3. Now cook, stirring constantly, until thick
  4. Chill
  5. Into beater bowl measure 1/2 lb. soft butter, 1 cup granulated sugar and 1 tsp. vanilla and beat 5 to 10 minutes until snowy white
  6. Add cold milk sauce and beat 15 minutes
  7. Frost sides before top
  8. Enough frosting to decorate attractively on top!

Aunt Ethel's Banana Cake

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Aunt Ethel's Banana Cake

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Ingredients of
Aunt Ethel's Banana Cake

Cream:

  • 1/2 cup butter (margarine)
  • 1 cup white sugar

Add:

  • 2 egg yolks
  • 4 tbsp. milk
  • 1 tsp. vanilla

Mash:

  • 1 cup bananas

Beat Stiff:

  • 2 eggs whites

In a separate bowl mix:

  • 2 cups cake & pastry flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder

How to Make
Aunt Ethel's Banana Cake

  1. Gradually add dry ingredients to creamed mixture alternating with banana
  2. Fold egg white in
  3. Bake at 350° for 30 minutes in a 9"13" pan

Aunt Ethel's Caramel Icing

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Aunt Ethel's Caramel Icing

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Ingredients of
Aunt Ethel's Caramel Icing

Heat:

  • 1 cup brown sugar
  • 1/2 cup margarine
  • 1/3 cup milk

How to Make
Aunt Ethel's Caramel Icing

  1. Boil for 2 minutes stirring frequently
  2. Cool 30 minutes
  3. Add 2 cups icing sugar
  4. Icing Cake
  5. Sprinkle with pecans

Aunt Ethel's Cherry Cheese Cake

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Aunt Ethel's Cherry Cheese Cake

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Ingredients of
Aunt Ethel's Cherry Cheese Cake

Small Quantity:

  • 1 1/4 cups graham cracker crumbs
  • 3 tbsp. brown sugar
  • 6 tsp. butter, melted

Mix and press on bottom of 8"x8" pan

Make 2/3 package dream whip according to pkg. directions

Add:

  • 1/3 cup sugar
  • 5 oz. soft cream cheese
  • 1/2 tsp. vanilla
  • salt

Large Quantity:

  • 2 1/4 cups graham cracker crumbs
  • 4 1/2 tbsp. brown sugar
  • 9 tbsp. butter, melted

Mix and press on bottom of 9"x13" pan

Make 1 package dream whip according to pkg. directions

Add:

  • 3/4 cup sugar
  • 8 oz. soft cream cheese
  • 1 tsp. vanilla
  • salt

How to Make
Aunt Ethel's Cherry Cheese Cake

  1. Whip until creamy
  2. Pour mixture over graham cracker crust
  3. Chill
  4. Top with 1 tin of cherry pie filling
  5. Chill overnight or longer

Aunt Ethel's Cherry Pie

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Aunt Ethel's Cherry Pie

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Ingredients of
Aunt Ethel's Cherry Pie

Combine:

  • 2 1/2 tbsp. cornstarch
  • 1 cup sugar
  • 1/8 tsp. salt

Add:

  • Juice from 2 1/2 cups sour cherries

Boil Until Thick

Add:

  • 1 tbsp. butter
  • 2 1/2 cups sour cherries

How to Make
Aunt Ethel's Cherry Pie

  1. Bake in an uncooked pie shell for 25-30 minutes at 425°

Aunt Ethel's Chocolate Icing For Angel Food Cake

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Aunt Ethel's Chocolate Icing For Angel Food Cake

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Ingredients of
Aunt Ethel's Chocolate Icing For Angel Food Cake

Mix in this order:

  • 1 1/2 cups fruit (powdered) sugar
  • 2 egg yolks
  • 4 tbsp. strong coffee
  • 2 squares unsweetened chocolate (melted)
  • 1/2 cup butter (margarine)
  • 1/4 tsp. salt
  • 1 tsp. vanilla

How to Make
Aunt Ethel's Chocolate Icing For Angel Food Cake

  1. Beat 2 egg whites until stiff
  2. Fold egg whites into icing
  3. Icing should fill layers and outside
  4. Chill first then ice cake
  5. Refrigerate

Note

Cut cake into 5 layers before starting.

Aunt Ethel's Coconut Macarons

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Aunt Ethel's Coconut Macarons

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Ingredients of
Aunt Ethel's Coconut Macarons

  • 3 eggs whites
  • 1/4 tsp. salt
  • 1 cup sugar
  • 3 tbsp. cornstarch
  • 4-8 oz. pkgs. of coconut

How to Make
Aunt Ethel's Coconut Macarons

  1. Beat 3 egg whites and 1/4 tsp. salt until stiff
  2. Slowly beat in 1 cup sugar
  3. Continue beating while adding 3 tbsp. cornstarch
  4. Cook in top of double boiler for 40 minutes stirring occasionally
  5. Cool
  6. Fold in 4-8oz. pkgs. of coconut
  7. Drop on cookie sheet
  8. Bake at 350° for 10-15 minutes

Aunt Ethel's Date Squares

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Aunt Ethel's Date Squares

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Ingredients of
Aunt Ethel's Date Squares

Crust:

  • 1 1/2 cup cooking oats
  • 1 cup brown sugar
  • 1 cup soft butter
  • pinch of salt
  • 1 tsp. baking soda
  • 1 1/2 cups flour

Combine and press 2/3 of mixture into a 9" square pan

Topping: cook and cool:

  • 1 1/2 cups dates (chopped)
  • 1/2 cup boiling water
  • 3 tsp. lemon and rind
  • 1/2 cup sugar
  • 3 tsp. butter
  • 1/4 tsp. salt

How to Make
Aunt Ethel's Date Squares

  1. Spread topping on top of crust
  2. Sprinkle remaining crust mixture on top
  3. Bake at 375° for 20-25 minutes

Aunt Ethel's French Apple Pie

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Aunt Ethel's French Apple Pie

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Ingredients of
Aunt Ethel's French Apple Pie

Mix:

  • 3/4 - 1 cup sugar
  • 1/2 tsp. cinnamon
  • 6-7 cups sliced apples

Crumb Topping:

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 cup all purpose flour

How to Make
Aunt Ethel's French Apple Pie

  1. Heap in pie pan and dot with 1 1/3 tsp. butter
  2. Sprinkle crumb topping over apples and pat gently
  3. Bake at 425° for 15 minutes

Aunt Ethel's Fresh Blueberry Pie

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Aunt Ethel's Fresh Blueberry Pie

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Ingredients of
Aunt Ethel's Fresh Blueberry Pie

Mix:

  • 1/2 cup sugar
  • 4 tbsp. flour

How to Make
Aunt Ethel's Fresh Blueberry Pie

  1. Sprinkle a little on the bottom of the uncooked pie crust
  2. Lightly mix remainder through 3 cups blueberries
  3. Cover with crust and dot with 1 tbsp. butter
  4. Bake at 425° for 20 minutes

Aunt Ethel's Graham Cracker Crust

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Aunt Ethel's Graham Cracker Crust

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Ingredients of
Aunt Ethel's Graham Cracker Crust

Mix:

  • 1 1/2 cups graham cracker crumbs

Cut in:

  • 1/4 cup soft butter

Add:

  • 1 tbsp. water

How to Make
Aunt Ethel's Graham Cracker Crust

  1. Press into 8" square pan
  2. Bake at 325° for 10 minutes

Aunt Ethel's Ice Cream Toppings

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Aunt Ethel's Ice Cream Toppings

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Ingredients of
Aunt Ethel's Ice Cream Toppings

Butter Caramel Sauce:

  • 1 1/2 cups brown sugar, packed
  • 2/3 cup corn syrup
  • 1/2 cup water
  • salt
  • 1/4 cup butter
  • 2/3 cup evaporated milk
  • a few drops of vinegar
  • vanilla (if desired)

Chocolate Sauce:

  • 2 sq. melted bitter chocolate
  • 2 tbsp. butter
  • 2/3 cup sugar
  • 1 cup evaporated milk
  • 1 tsp. vanilla

How to Make
Aunt Ethel's Ice Cream Toppings

Method for both sauces:

  1. In a saucepan heat butter and sugar
  2. Add other ingredients gradually (except the milk), stirring constantly
  3. Bring to a slow boil and cook until sauce is thick
  4. Then add the milk but DO NOT BOIL MILK
  5. Cool
  6. If sauce is too thick when cool, thin with evaporated milk

Note

Melt chocolate for chocolate sauce first.

Aunt Ethel's Lemon Pie

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Aunt Ethel's Lemon Pie

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Ingredients of
Aunt Ethel's Lemon Pie

  • 1 cup sugar
  • 5 1/2 tbsp. cornstarch
  • salt
  • 3 egg yolks (beaten)
  • 1/3 cup lemon juice

Meringue Topping:

Beat until fairly stiff:

  • 3 egg whites
  • 1/8 tsp. cream of tartar salt
  • salt

Add:

  • 6 tbsp. sugar

How to Make
Aunt Ethel's Lemon Pie

  1. Bring 2 cups of water to the boiling point in the top of a double boiler
  2. Add ingredients
  3. Stir until thick
  4. Add 1 tbsp. butter and lemon rind
  5. Cook pie shell and cool before putting in pie filling

Aunt Ethel's Pastry

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Aunt Ethel's Pastry

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Ingredients of
Aunt Ethel's Pastry

Sift:

  • 3 cups pastry flour

Add:

  • 1 tsp. salt

Cut in:

  • 1 cup crisco

How to Make
Aunt Ethel's Pastry

  1. Mix 1 egg and less than 1/2 cup water in a cup
  2. Use liquid sparingly to bring pastry together
  3. Handle with care

Note

Makes 3 large/4 smaller crusts.

Aunt Ethel's Peanut Butter Squares

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Aunt Ethel's Peanut Butter Squares

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Ingredients of
Aunt Ethel's Peanut Butter Squares

  • 9"x13" pan
  • 3/4 cup brown sugar
  • 3/4 cup corn syrup

Heat until blended, then take off stove and add:

  • 13 1/2 oz. peanut butter (1 3/4 cup)
  • 3 cups crushed corn flakes
  • 1 1/2 cups rice krispies
  • dash of salt

How to Make
Aunt Ethel's Peanut Butter Squares

  1. Pat into a 9"x13" pan and cool
  2. Add thin layer of butter icing
  3. Allow to set
  4. Melt 4 squares of semi-sweet chocolate with 2 tbsp. butter
  5. Smooth over icing layer
  6. Cut into squares

Aunt Ethel's Pumpkin Pie

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Aunt Ethel's Pumpkin Pie

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Ingredients of
Aunt Ethel's Pumpkin Pie

Mix:

  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 4 eggs
  • 1 large can pumpkin pie filling
  • 1 large can undiluted evaporated milk
  • 2 1/2 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. salt

How to Make
Aunt Ethel's Pumpkin Pie

  1. Fill an uncooked pie shell with mixture and bake at 425° for 45-50 minutes

Note

Makes 2 pies.

Aunt Ethel's Raisin Pie

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Aunt Ethel's Raisin Pie

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Ingredients of
Aunt Ethel's Raisin Pie

Heat:

  • 1/2 cup water to the boiling point

Add:

  • 3/4 cup raisins and simmer 10 minutes

Combine:

  • 1/2 cup sugar
  • 2 tbsp. all purpose flour
  • 1/4 tsp. salt
  • 2 tsp. grated orange rind
  • 1/3 cup orange juice

How to Make
Aunt Ethel's Raisin Pie

  1. Add to mixture and cook until thick
  2. Add filling to an uncooked pie shell
  3. Bake on low oven rack at 425° for 25 minutes

Aunt Ethel's Spice Cake

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Aunt Ethel's Spice Cake

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Ingredients of
Aunt Ethel's Spice Cake

Cream:

  • 1 1/2 cups white sugar
  • 3/4 cup butter

Add:

  • 3 egg yolks

Mix:

  • 2 cups cake & pastry flour (sifted)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. salt

How to Make
Aunt Ethel's Spice Cake

  1. Add sifted ingredients to creamed mixture alternating with 7/8 cup buttermilk
  2. Fold in 3 egg whites, beaten stiffly
  3. Bake at 350° for 45-50 minutes in a 9" tube pan or a 9"x13" baking pan

Aunt Pearl's Pastry

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Aunt Pearl's Pastry

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Ingredients of
Aunt Pearl's Pastry

Small Quantity:

  • 2 3/4 cups pastry flour
  • 1 tsp. salt
  • 1 tbsp. white sugar
  • 1/2 pound lard
  • 1 egg
  • 1 1/2 tsp. vinegar
  • remainder water to 1/2 cup

Large Quantity

  • 5 1/2 cups pastry flour
  • 2 tsp. salt
  • 2 tbsp. white sugar
  • 1 pound lard
  • 1 egg
  • 1 tbsp. vinegar
  • remainder water to 1 cup

How to Make
Aunt Pearl's Pastry

  1. Mix dry ingredients in a bowl
  2. Cut in lard
  3. Use egg/water mixture to bring in dry ingredients in bottom of bowl
  4. Try not to over work

Note

Small quantity makes 3-4 cruts.

Aunt Ronnie's Carrot Cake

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Aunt Ronnie's Carrot Cake

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Ingredients of
Aunt Ronnie's Carrot Cake

Cream:

  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil

Mix:

  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 4 cups grated raw carrots

Cream Cheese Icing:

  • 1-8oz. package cream cheese (room temperature)
  • 2 cups icing sugar
  • 1/4 cup butter, melted
  • 2 tsp. vanilla
  • 1 tsp. lemon juice

How to Make
Aunt Ronnie's Carrot Cake

Cake:

  1. Gradually add dry ingredients to creamed mixture
  2. Add 1/4 cup chopped nuts and 1/2 cup raisins
  3. Bake in 9"x13" pan at 325° for 50 minutes

Cream Cheese Icing:

  1. Allow cake to cool
  2. Spread icing on cake
  3. Garnish with 1 cup grated, toasted coconut

Note

To toast coconut, in a shallow pan put coconut under broiler (or on stove top) for several minutes watching carefully that it doesn't burn.

Betty Elstone's Southern Pecan Pie

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Betty Elstone's Southern Pecan Pie

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Ingredients of
Betty Elstone's Southern Pecan Pie

  • 1/4 cup butter
  • 1 cup brown sugar
  • dash salt
  • 3/4 cup corn syrup
  • 3 eggs (well beaten)
  • 1 tsp. vanilla
  • 1 cup chopped pecans

How to Make
Betty Elstone's Southern Pecan Pie

  1. Heat ingredients until dissolved
  2. Place in uncooked pie crust
  3. Bake at 375° for 25-30 minutes or until knife comes clean

Chocolate Cream Puffs

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Chocolate Cream Puffs

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Ingredients of
Chocolate Cream Puffs

  • 1 Oatker chocolate mousse
  • 1 cup milk
  • 1 cup water
  • 1/2 cup margarine
  • 1/2 tsp. salt
  • 1 cup all purpose flour
  • 4 eggs
  • Icing sugar

How to Make
Chocolate Cream Puffs

  1. Prepare mousse according to package directions or omit 1/4 cup of milk and substitute 1/4 cup of coffee liqueur
  2. Chill mousse for 1 hour
  3. Combine water, margarine and salt in medium saucepan; bring to a boil
  4. Add flour all at once; stir vigorously until mixture forms a stiff ball in center of pan
  5. Add eggs, one at a time, beating well after each addition until smooth
  6. Spoon dough into 12 mounds on large greased cookie sheet
  7. Bake in 400° oven for 10 minutes
  8. Reduce heat to 350° bake for 30 minutes longer or until done
  9. Slit puffs open to allow steam to escape
  10. Cool; cut tops off puffs; remove any moist dough from center
  11. Fill puff shells with mousse; replace tops
  12. To serve, dust with icing sugar

Note

Makes 12 puffs.

Dad's (Ralph's) Oatmeal Crisps

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Dad's (Ralph's) Oatmeal Crisps

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Ingredients of
Dad's (Ralph's) Oatmeal Crisps

Combine:

  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/4 cup rolled oats
  • 1 3/4 cup pastry flour
  • 1/4 tsp. baking soda
  • 2 tsp. baking powder
  • 3/4 cup coconut
  • 1/4 tsp. salt

Add:

  • 1 well beaten egg
  • 1 cup margarine (melted)
  • 1 tsp. vanilla

How to Make
Dad's (Ralph's) Oatmeal Crisps

  1. Put in fridge to chill
  2. Form into balls, press down
  3. Bake at 350° for 10 minutes

Edda's White Whipped Frosting

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Edda's White Whipped Frosting

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Ingredients of
Edda's White Whipped Frosting

  • Into small saucepan measure 2 (heaping) tbsp. cornstarch
  • Slowly stir in 1 cup cold milk until smooth

Now cook, stirring constantly until thick, chill

Into beater bowl measure:

  • 1/4 lb. butter (room temperature)
  • 1/4 lb. shortening
  • 1 cup granulated sugar
  • 1 tsp. vanilla

How to Make
Edda's White Whipped Frosting

  1. Beat 5 to 10 minutes until snowy white
  2. Add cold milk sauce and beat 15 minutes
  3. Frost sides before top
  4. Enough frosting to decorate attractively on top!

Gilles' Miracle Pastry

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Gilles' Miracle Pastry

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Ingredients of
Gilles' Miracle Pastry

  • 1 lb. lard
  • 4 1/2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder

How to Make
Gilles' Miracle Pastry

  1. Mix together and add 1 well beaten egg
  2. Using a one cup measure add 2 tablespoons vinegar and fill the remainder with cold water
  3. Gradually add liquid until sticky consistency is mixed
  4. Put in separate serving containers and freeze
  5. Best after 2 weeks in freezer then thaw and roll out anytime

Note

This recipe may be doubled if desired.

Gramma Collin's Trifle

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Gramma Collin's Trifle

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Ingredients of
Gramma Collin's Trifle

  • 1 white cake mix
  • Juice from 1 small jar of maraschino cherries
  • 1/2 cup or so of walnut pieces
  • 1 can of fruit cocktail (drained)
  • 1 instant vanilla pudding
  • Coconut
  • 1/2 pint whipping cream
  • Cherries
  • Mandarin oranges
  • Almonds

How to Make
Gramma Collin's Trifle

  1. Let 1 white cake mix stand for 3 or 4 days, break up to practically crumbs
  2. Fill trifle dish 2/3 full of crumbs
  3. Mix in with crumbs:

    Juice from 1 small jar of maraschino cherries
    1/2 cup or so of walnut pieces
    1 can of fruit cocktail (drained)

4. Mix 1 instant vanilla pudding

5. Put on top of cake mixture with a little coconut

6. Whip 1/2 pint whipping cream

7. Put on top of pudding mix

8. Decorate with cherries, mandarin oranges & almonds


Note

It's difficult to tell if just the correct amount of juice is in the cake - not too moist - not too dry. Rum can also be added if mixture is too dry.

Jill's Frosted Peanut Squares

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Jill's Frosted Peanut Squares

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Ingredients of
Jill's Frosted Peanut Squares

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup peanut butter
  • 1/2 cup corn syrup
  • 1 cup roughly chopped peanuts
  • 4 cups Kellogg's corn flakes
  • 1 cup chocolate chips (melted)

How to Make
Jill's Frosted Peanut Squares

  1. Combine sugar, peanut butter, and syrup in a large sauce pan
  2. Cook over medium heat until mixture starts to bubble
  3. Stir constantly
  4. Remove from heat; stir in peanuts & corn flakes
  5. Press warm mixture into a  buttered 10"x10" pan (do not pack mixture down too hard)
  6. Spread roughly with melted chocolate and cool
  7. Cut into squares when firm

Judy's Almond Torte

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Judy's Almond Torte

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Ingredients of
Judy's Almond Torte

Beat together:

  • 6 egg yolks
  • 1 cup sugar

Add:

  • 1 cup grated carrots (very fine)
  • 1/2 lb. blanched ground almonds

Fold in:

  • 6 stiffly beaten egg whites

Add:

  • 1 tbsp. dry sherry

How to Make
Judy's Almond Torte

  1. Line bottoms of two 9" pans with wax paper
  2. Bake at 350° for 25 minutes
  3. Cool
  4. Fill layers with raspberry jam
  5. Refrigerate
  6. When ready to serve cover with 1/2 pint of heavy cream

Judy's Chocolate Fudge Cake

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Judy's Chocolate Fudge Cake

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Ingredients of
Judy's Chocolate Fudge Cake

  • 2 1/2 cups flour (or 2 3/4 cups cake flour)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1/2 cup melted butter
  • 1/3 cup cocoa
  • 2 tbsp. shortening
  • 3/4 cup milk
  • 1 1/2 tsp. vanilla
  • 1/2 cup milk
  • 3 unbeaten eggs

How to Make
Judy's Chocolate Fudge Cake

  1. Set oven to 350°; grease pans and line with paper
  2. Mix together dry ingredients then wet ones
  3. Be sure to heat butter and cocoa together and stir until smooth, adding milk and eggs toward the end
  4. Pour into pans and cook 35-40 minutes
  5. Cool before removing from pans

Judy's Crescent Cookies

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Judy's Crescent Cookies

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Ingredients of
Judy's Crescent Cookies

  • 2 cups or 16 oz. cream cheese
  • 1 lb. butter or 2 1/4 cups
  • 4 cups flour

Roll into balls and refrigerate

Filling:

  • 1 cup sugar
  • 2 egg whites
  • 2 cups chopped nuts
  • 1 tsp. lemon

How to Make
Judy's Crescent Cookies

  1. Roll dough out on icing sugar; put 1/2 tsp. filling in center and roll into crescent shape and seal
  2. Bake at 350° for 10-15 minutes then broil to brown the top of the cookie
  3. Sprinkle with icing sugar when cooled

Note

Watch carefully when browning the top, that you don't burn them.

Judy's Fresh Blueberry or Strawberry Pie

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Judy's Fresh Blueberry or Strawberry Pie

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Ingredients of
Judy's Fresh Blueberry Or Strawberry Pie

  • 1/3 cup sugar
  • 1/4 cup flour
  • 3-4 cups fresh blueberries
  • 1 tsp. lemon juice
  • 1 tbsp. margarine

How to Make
Judy's Fresh Blueberry Or Strawberry Pie

  1. Heat oven to 375°
  2. Prepare pastry
  3. Mix flour and sugar; stir in blueberries
  4. Turn into pastry lined plate
  5. Sprinkle with lemon juice and dot with butter
  6. Seal and flute pastry edges
  7. Bake for 40-45 minutes

Note

For strawberry pie, substitute blueberries with 4 cups sliced strawberries. (for best flavor 1/2 cup chopped rhubarb, then mix same as above)

Judy's Fresh Cherry Pie

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Judy's Fresh Cherry Pie

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Ingredients of
Judy's Fresh Cherry Pie

  • 3/4 cup cherry juice
  • 3/4 cup sugar
  • 3 tbsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. almond extract
  • 1 tsp. butter

How to Make
Judy's Fresh Cherry Pie

  1. Heat the above mixture; stir continuously with a whisk until thickened
  2. Add to 3-4 cups of fresh pitted cherries
  3. Put into double pie crust and bake at 350° for 45 minutes

Judy's Trifle Sponge Cake

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Judy's Trifle Sponge Cake

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Ingredients of
Judy's Trifle Sponge Cake

  • 4 eggs
  • 1 cup sugar
  • 1 tsp. lemon extract or 1 tsp. vanilla
  • 1 cup flour
  • 1 tsp. baking powder

Filling:

  • 3 packages of custard (vanilla or chocolate)
  • 1 can of peaches, bananas or fruit salad
  • 4 cups whipped cream

How to Make
Judy's Trifle Sponge Cake

  1. Beat egg whites very firmly
  2. In a separate bowl beat egg yolks and sugar
  3. Add vanilla or lemon, flour, powder, and egg whites then beat well
  4. Bake at 350° for 30 minutes in a long cake mold
  5. Cool and slice cake for filling

Filling:

  1. Put a layer of custard, a layer of fruit, a layer of cake, finish with a top layer of whipped cream

Judy's Yellow Cake

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Judy's Yellow Cake

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Ingredients of
Judy's Yellow Cake

  • 2 1/4 cups cake flour or 2 cups regular flour
  • 1 1/2 cups sugar
  • 3/4 cup shortening
  • 3/4 cup milk
  • 3 eggs
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract

How to Make
Judy's Yellow Cake

  1. Mix ingredients
  2. Grease and flour pans
  3. Bake at 375° for 25 minutes

Note

Excellent cake for Strawberry Shortcake!

Karen's Butter Carmel Sauce

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Karen's Butter Carmel Sauce for Ice Cream

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Ingredients of
Karen's Butter Carmel Sauce

  • 1 1/2 cups brown sugar (lightly packed)
  • 2/3 cup corn syrup
  • 1/2 cup water
  • 1/8 tsp. salt
  • 1/4 cup butter
  • 2/3 cup (6oz.) evaporated milk
  • few drops of vinegar
  • vanilla (if desired)

How to Make
Karen's Butter Carmel Sauce

  1. Stir sugar, syrup, water and salt over medium heat until sugar dissolves
  2. Bring to a boil and cook to soft ball stage at 238°F
  3. Cool slightly
  4. Stir in milk beating until smooth (if too thick add more Carnation milk)

Note

Topping for Ice Cream.

Karen's Butterscotch Icing

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Karen's Butterscotch Icing

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Ingredients of
Karen's Butterscotch Icing

Mix together:

  • 1 1/2 cup brown sugar
  • 3/8 cup margarine
  • 3/8 cup milk
  • salt

How to Make
Karen's Butterscotch Icing

  1. Stir over low heat, bring to full boil, stirring constantly
  2. Boil 2 minutes
  3. Beat until lukewarm and right consistency to spread

Karen's Coconut-Pecan Frosting

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Karen's Coconut-Pecan Frosting

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Ingredients of
Karen's Coconut-Pecan Frosting

  • 1/2 cup evaporated milk
  • 2/3 cup sugar
  • 2 tbsp. butter
  • 1 egg
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 1/4 cup flaked coconut
  • 1/2 cup chopped pecans

How to Make
Karen's Coconut-Pecan Frosting

  1. In saucepan, combine milk, sugar, butter, egg and salt
  2. Cook, stirring over medium heat until thickened
  3. Remove from heat
  4. Stir in vanilla, coconut and pecans

Note

For German Chocolate Cake.

Karen's Decorating Icing

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Karen's Decorating Icing

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Ingredients of
Karen's Decorating Icing

  • 4 cups icing sugar
  • 2 cups shortening
  • 1 egg white
  • vanilla
  • pinch salt

How to Make
Karen's Decorating Icing

  1. Use 1/4 of recipe for 1 cake on top only

Note

Large Recipe!

Karen's French Cream Frosting

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Karen's French Cream Frosting

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Ingredients of
Karen's French Cream Frosting

Mix together:

  • 5 tbsp. flour
  • 1 cup milk

Heat, stir constantly until thick, let cool

Beat together:

  • 1 cup sugar
  • 1 cup butter
  • 1 tsp. vanilla

How to Make
Karen's French Cream Frosting

  1. Add flour mixture
  2. Beat 15 minutes

Karen's Icing

Contributed by : Erik Kanwischer
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Connected Profile : Erik Kanwischer
Canadian Recipes : Desserts

Karen's Icing

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Ingredients of
Karen's Icing

  • 3 1/2 tbsp flour
  • 2/3 cup milk

Shake mixture, then cook until thick

Stir constantly with whisk

Cool mixture until room temperature (stir occasionally)

Mix together:

  • 2/3 cup sugar
  • 2/3 cup butter (melted)
  • 2/3 tsp. vanilla

How to Make
Karen's Icing

  1. Add to mixture and beat on high setting for 15 minutes

Mom's (Emily's) Apple Crisp

Contributed by : Erik Kanwischer
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