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Carrot Cake / Carrot Cake Cream Cheese Icing
CARROT CAKE THE TAMPA TRIBUNE
1¼ cups sugar ½ teaspoon salt
3/4 c. canola oil 1 tsp. baking soda
¼ cup eggs, beaten 1 tsp. cinnamon
1 tsp. vanilla 1/3 c. chopped walnuts
1/3 c. crushed pineapple
(canned, undrained
1 c. grated carrots ¼ cup water
1 cup flour Cream Cheese Icing
2 TB. cornstarch Pecan halves (for garnish)
Place sugar, canola oil, eggs and vanilla in
mixing bowl. Beat with a wire whip until well
mixed, then stir in the pineapple and carrots.
In a separate bowl, combine flour, cornstarch,
Card 1 Back:
salt, baking soda, cinnamon and walnuts. Add
to the egg-oil mixture, a little at a time and
alternate with the water. Stir until well com-
bined.
Pour batter into 2 greased 8" pans and bake in
a preheated 325 degree oven for 25 minutes or
until top springs back when tapped lightly. Cool
cake in pans for 30 minutes, then turn our on
cake racks and cool completely. For best re-
sults, chill in refrigerator before icing.
Decorate with pecan halves.
NOTE: For three-layer cake, double cake recipe
and bake in three 10 or 12" pans; any leftover
batter can be used for cupcakes.
Card 2 Front:
CARROT CAKE ICING, CREAM CHEESE/TAMPA TRIBUNE
Cream together:
1/3 cup softened butter
1½ cups softened cream cheese
Work in:
2½ cups powdered sugar
1/3 cup flour
Mix until smooth.
Card 2 Back: blank
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# Carrot Cake and Carrot Cake Cream Cheese Icing
---
# Carrot Cake
*The Tampa Tribune*
## Ingredients
- 1-1/4 cups sugar
- 3/4 cup canola oil
- 1/4 cup eggs, beaten (1 large egg)
- 1 tsp vanilla
- 1/3 cup crushed pineapple, canned, undrained
- 1 cup grated carrots
- 1 cup flour
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup chopped walnuts
- 1/4 cup water
- Cream Cheese Icing (see recipe)
- Pecan halves, for garnish
## Instructions
1. Place sugar, canola oil, eggs, and vanilla in mixing bowl. Beat with a wire whip until well mixed, then stir in the pineapple and carrots.
2. In a separate bowl, combine flour, cornstarch, salt, baking soda, cinnamon, and walnuts. Add to the egg-oil mixture, a little at a time, alternating with the water. Stir until well combined.
3. Pour batter into 2 greased 8" pans and bake in a preheated 325°F oven for 25 minutes or until top springs back when tapped lightly.
4. Cool cake in pans for 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing.
5. Ice with Cream Cheese Icing and decorate with pecan halves.
---
# Carrot Cake Cream Cheese Icing
*The Tampa Tribune*
## Ingredients
- 1/3 cup softened butter
- 1-1/2 cups softened cream cheese
- 2-1/2 cups powdered sugar
- 1/3 cup flour
## Instructions
1. Cream together the softened butter and softened cream cheese.
2. Work in the powdered sugar and flour.
3. Mix until smooth.
## Editor's Notes
- The inclusion of flour in a cream cheese icing is unconventional but is clearly stated on the card; it likely helps stabilize the icing. -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Low-Fat Fudgy Brownies
Card 1 Front:
LOW-FAT FUDGY BROWNIES THE TAMPA TRIBUNE
4 oz. unsweetened chocolate 1 cup sugar
½ cup prune puree 1 teaspoon salt
or prepared prune butter 1 teaspoon vanilla
3 large egg whites ½ cup flour
¼ cup walnuts
Preheat oven to 350 degrees. Coat an 8-inch
square baking pan with vegetable cooking spray;
set aside. Cut chocolate into 1-inch pieces and
place in a heat-proof bowl. Set over low heat
in a small skillet containing ½-inch simmering
water. Stir occasionally just until chocolate
is melted. Remove from heat; set aside.
Card 1 Back:
In mixer bowl combine all ingredients except
flour and walnuts; beat to blend thoroughly.
Mix in flour. Spread batter in prepared pan;
sprinkle with walnuts. Bake about 30 minutes
until springy to the touch about 2-inches around
the edges. Cool on rack. Cut into 1½-inch
squares..
Makes 3 dozen brownies.
Calories 58; Cholesterol 0 mg; Sodium 70
56 mg;
Calories from fat: 25%. FAT 2g
17%
---
# Low-Fat Fudgy Brownies
*The Tampa Tribune*
*Makes 3 dozen brownies*
## Ingredients
- 4 oz unsweetened chocolate
- 1/2 cup prune puree or prepared prune butter
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup walnuts
## Instructions
1. Preheat oven to 350°F. Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
2. Cut chocolate into 1-inch pieces and place in a heat-proof bowl. Set over low heat in a small skillet containing 1/2-inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside.
3. In mixer bowl combine all ingredients except flour and walnuts; beat to blend thoroughly.
4. Mix in flour.
5. Spread batter in prepared pan; sprinkle with walnuts.
6. Bake about 30 minutes until springy to the touch about 2 inches around the edges.
7. Cool on rack. Cut into 1 1/2-inch squares. -
Raspberry White Chocolate Cheesecake
RASPBERRY WHITE CHOCOLATE CHEESECAKE
1 package (8½-oz.) chocolate wafer cookies
3 tablespoons butter, melted
½ pound white chocolate ribbons OR pieces,
broken into 1-inch pieces
3 (8-oz. EACH) cream cheese at room temperature
1 cup sugar
4 eggs
1 tablespoon vanilla
2 cups whipping cold, cold
½-3/4 cup seedless raspberry jam, stirred or
heated slightly and stirred
½ cup finely ground walnuts
In food processor fitted with metal blade,
process cookies until in fine crumbs. Add
Card 1 Back:
melted butter and process until thoroughly mixed.
Press into bottom and part way up sides of 9-9½"
springform pan. Arrange white chocolate pieces
in single layer over bottom of crust and refrig-
erate while preparing filling.
In bowl of electric mixer, beat cream cheese
and sugar until smooth. Add eggs, one at a time,
beating well after each addition. Add vanilla
and 1½ cups whipping cream and beat at medium
speed for 10 minutes, until mixture thickens.
Spoon 2/3 of mixture over crust that has been
layered with white chocolate. Drop teaspoofuls
surface of cheese mixture. Car top with remain-
ing cream cheese mixture. Swirl or run a knife
gently across and through jam and cream cheese
Card 2 Front:
RASPBERRY WHITE CHOCOLATE CHEESECAKE, CARD NO. 2
for a marbling effect.
Bake in a preheated 325-degree oven for 1½
hours or until edges seem set but middle of
cake still jiggles. Cool completely at room
temperature before refrigerating or freezing.
When ready to serve, whip remaining ½ cup
whipping cream and use to pipe border around
edges of cake. Sprinkle center with walnuts.
Makes one cheesecake, 12 or more servings.
Card 2 Back: blank
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# Raspberry White Chocolate Cheesecake
*Makes one cheesecake, 12 or more servings*
## Ingredients
### Crust
- 1 package (8 1/2 oz.) chocolate wafer cookies
- 3 Tbsp butter, melted
### Filling
- 1/2 lb white chocolate ribbons OR pieces, broken into 1-inch pieces
- 3 packages (8 oz. each) cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 1 Tbsp vanilla
- 1 1/2 cups whipping cream (cold)
### Topping / Decoration
- 1/2 to 3/4 cup seedless raspberry jam, stirred or heated slightly and stirred
- 1/2 cup finely ground walnuts
- 1/2 cup whipping cream (cold, reserved for piping border)
## Instructions
### Crust
1. In a food processor fitted with the metal blade, process cookies until they are fine crumbs.
2. Add melted butter and process until thoroughly mixed.
3. Press into the bottom and part way up the sides of a 9–9 1/2" springform pan.
4. Arrange white chocolate pieces in a single layer over the bottom of the crust and refrigerate while preparing the filling.
### Filling
5. In the bowl of an electric mixer, beat cream cheese and sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Add vanilla and 1 1/2 cups whipping cream and beat at medium speed for 10 minutes, until mixture thickens.
### Assembly
8. Spoon 2/3 of the cream cheese mixture over the crust that has been layered with white chocolate.
9. Drop teaspoonfuls of raspberry jam over the surface of the cheese mixture.
10. Cover top with remaining cream cheese mixture.
11. Swirl or run a knife gently across and through the jam and cream cheese for a marbling effect.
### Baking
12. Bake in a preheated 325°F oven for 1 1/2 hours, or until edges seem set but middle of cake still jiggles.
13. Cool completely at room temperature before refrigerating or freezing.
### Serving
14. When ready to serve, whip remaining 1/2 cup whipping cream and use to pipe a border around the edges of the cake.
15. Sprinkle center with walnuts. -
Rocks
Rocks - Frances recipe good
2 C B. sugar (salt)
1 C Shortening
2 eggs 1 C cold coffee
1 tsp soda (level)
4 C flour
1 heaping tsp B. Powder
1 tsp cinnamon
1 " nutmeg
2 C raisins ½ C walnuts
---
# Rocks — Frances's Recipe
*Recipe from the kitchen of Frances*
## Ingredients
- 2 cups brown sugar, sifted
- 1 cup shortening
- 2 eggs
- 1 cup cold coffee
- 1 tsp baking soda, level
- 4 cups flour
- 1 heaping tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 cups raisins
- 1/2 cup walnuts
- 1/4 tsp salt
## Instructions
1. Cream shortening and sifted brown sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in cold coffee.
4. Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
5. Add dry ingredients to creamed mixture and mix until combined.
6. Fold in raisins and walnuts.
7. Drop by spoonfuls onto greased baking sheets.
8. Bake until set and lightly browned. -
Apple Walnut Squares
APPLE WALNUT SQUARES
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups brown sugar, lumps
broken
1 teaspoon cinnamon
½ teaspoon allspice
2 sticks butter, cut into
pieces
3 eggs
½ cup apple cider or juice
1 cup chopped walnuts
½ cup raisins
3 cups apples, peeled, cored
and coarsely chopped
In large bowl, sift together
flour, baking powder and salt. Mix
in brown sugar, cinnamon and alls-
pice. With pastry blender or two
knives, cut butter into mixture until
it is as fine as oatmeal.
In another small bowl, lightly
beat eggs and add cider. Stir into
batter until well combined. Fold in
walnuts, raisins and apples. The
batter will be very heavy.
Butter a 9-by-12-inch baking
pan and spoon batter in, smoothing
out surface. Bake in preheated 325-
degree F. oven for 1 hour or until
golden brown and done. Cool and
cut into squares to serve.
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# Apple Walnut Squares
## Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups brown sugar, lumps broken
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2 sticks butter, cut into pieces
- 3 eggs
- 1/2 cup apple cider or juice
- 1 cup chopped walnuts
- 1/2 cup raisins
- 3 cups apples, peeled, cored and coarsely chopped
## Instructions
1. In a large bowl, sift together flour, baking powder and salt.
2. Mix in brown sugar, cinnamon and allspice.
3. With a pastry blender or two knives, cut butter into mixture until it is as fine as oatmeal.
4. In another small bowl, lightly beat eggs and add cider. Stir into batter until well combined.
5. Fold in walnuts, raisins and apples. The batter will be very heavy.
6. Butter a 9-by-12-inch baking pan and spoon batter in, smoothing out surface.
7. Bake in preheated 325°F oven for 1 hour or until golden brown and done.
8. Cool and cut into squares to serve. -
Fig Conserve
FIG CONSERVE
5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts
Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.
• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.
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---
# Fig Conserve
*Recipe by Elizabeth Gillenwater*
## Ingredients
- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts
## Instructions
1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.
Yields 7 to 8 half pints. -
Peas and Walnuts with Zucchini
PEAS AND WALNUTS
WITH ZUCCHINI
Makes 6 servings at 34¢ each.
½ cup coarsely chopped walnuts
2 tablespoons butter
2 medium-size zucchini (¾ pound),
washed and trimmed
Pinch leaf thyme, crumbled
¾ teaspoon salt
2 cups Sugar Snap peas, washed
and strung.
1. Sauté walnuts in butter in large skillet
until lightly browned and crispy, about
5 minutes; remove with slotted spoon;
reserve.
2. Cut zucchini in half lengthwise, then
into ¼-inch slices. Sauté in butter re-
maining in skillet just until tender,
about 5 minutes. Sprinkle with thyme
and salt.
3. Add peas and sautéed walnuts; stir 2
more minutes.
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# Peas and Walnuts with Zucchini
## Ingredients
- 1/2 cup coarsely chopped walnuts
- 2 Tbsp butter
- 2 medium-size zucchini (3/4 pound), washed and trimmed
- Pinch leaf thyme, crumbled
- 3/4 tsp salt
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Sauté walnuts in butter in large skillet until lightly browned and crispy, about 5 minutes; remove with slotted spoon; reserve.
2. Cut zucchini in half lengthwise, then into 1/4-inch slices. Sauté in butter remaining in skillet just until tender, about 5 minutes. Sprinkle with thyme and salt.
3. Add peas and sautéed walnuts; stir 2 more minutes. -
Company Dessert
COMPANY DESSERT
Cream together ½ cup shortening and
½ cup sugar. Add 4 egg yolks, beaten,
and 1 teaspoon vanilla. Sift together 1
cup flour, 1 teaspoon baking powder
and ¼ teaspoon salt, and add alter-
nately with 5 tablespoons milk. Spread
in two eight-inch layer pans greased
and floured. Beat 4 egg whites until
stiff, add 1 cup sugar gradually. Beat
thoroughly after each addition. Spread
over each layer and cover with chopped
walnuts. Bake half an hour in moder-
ately slow oven, 325° F. Turn out care-
fully. Cool, then put layers together
with custard filling. Meringue top may
be covered with whipped cream, but
it is really rich enough without.
Custard Filling: Combine 2 tablespoons
sugar, 1 tablespoon cornstarch and
pinch of salt, then stir in 1 egg yolk and
1 cup milk. Cook until thickened. Add
½ teaspoon vanilla.
PHOTO BY STUART
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# Company Dessert
## Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks, beaten
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp milk
- 4 egg whites
- 1 cup sugar (for meringue)
- Chopped walnuts
## Instructions
1. Cream together shortening and sugar.
2. Add egg yolks, beaten, and vanilla.
3. Sift together flour, baking powder, and salt; add alternately with milk.
4. Spread in two greased and floured eight-inch layer pans.
5. Beat egg whites until stiff; add 1 cup sugar gradually, beating thoroughly after each addition.
6. Spread meringue over each layer and cover with chopped walnuts.
7. Bake half an hour in a moderately slow oven, 325°F.
8. Turn out carefully and cool.
9. Put layers together with custard filling.
10. Meringue top may be covered with whipped cream, but it is rich enough without.
## Custard Filling
### Ingredients
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- Pinch of salt
- 1 egg yolk
- 1 cup milk
- 1/2 tsp vanilla
### Instructions
1. Combine sugar, cornstarch, and salt.
2. Stir in egg yolk and milk.
3. Cook until thickened.
4. Add vanilla. -
Frozen Mocha Sundae Pie
Marie
Frozen Mocha Sundae Pie
1 qt coffee ice cream.
1 1/2 c. cream filled chocolate cookie
crumbs (about 18 cookies).
1/3 c butter melted.
2 squares unsweetened chocolate
1/2 c sugar. (1 tbsp butter
2/3 c. evaporated milk undiluted
1/2 c chopped walnuts.
Crush cookies into crumbs.
(over)
Back:
Combine with melted Butter. Press
unto sides and bottom of 9" pie plate
melt chocolate and stir in sugar &
Butter. add evaporated milk slowly
cook mixture until thickened, stirring
constantly. Chill. Fill crust with sligh-
tly softened ice cream. Spread choco-
late mixture over top. Sprinkle with
walnuts. Freeze in refrigerator until
ready to serve. Serves 8.
---
# Frozen Mocha Sundae Pie
*From Marie*
## Ingredients
- 1 qt coffee ice cream
- 1 1/2 c cream-filled chocolate cookie crumbs (about 18 cookies)
- 1/3 c butter, melted
- 2 squares unsweetened chocolate
- 1/2 c sugar
- 1 Tbsp butter
- 2/3 c evaporated milk, undiluted
- 1/2 c chopped walnuts
## Instructions
1. Crush cookies into crumbs. Combine with melted butter.
2. Press mixture unto sides and bottom of a 9" pie plate.
3. Melt chocolate and stir in sugar and butter.
4. Add evaporated milk slowly; cook mixture until thickened, stirring constantly.
5. Chill chocolate mixture.
6. Fill crust with slightly softened ice cream.
7. Spread chocolate mixture over top.
8. Sprinkle with walnuts.
9. Freeze in refrigerator until ready to serve.
Serves 8. -
Walnut Carrot and Raisin Loaf
Walnut Carrot and Raisin Loaf
2 cups sifted all-purpose flour 2 large eggs
3 teaspoons baking powder 1 1/3 cups finely grated carrot
1 teaspoon salt 2 teaspoons grated lemon peel
3/4 cup granulated sugar 1 cup Diamond Walnuts, chopped
2/3 cup oil 2/3 cup Sun-Maid Raisins
Resift flour with baking powder and salt. Beat sugar, oil and eggs
together well. Stir in carrot and lemon peel, then flour mixture,
blending until all flour is moistened. Set aside 2 tablespoons walnuts
for top of loaf. Stir remaining walnuts and raisins into the batter
and turn into greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with
reserved walnuts. Let stand 10 minutes. Bake below center of oven
at 350 degrees F. about 1 hour, until pick inserted in center comes
out clean. Remove from oven and let stand in pan 10 minutes,
then turn out onto wire rack to cool. Makes 1 loaf.
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# Walnut Carrot and Raisin Loaf
## Ingredients
- 2 cups sifted all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 2/3 cup oil
- 2 large eggs
- 1 1/3 cups finely grated carrot
- 2 tsp grated lemon peel
- 1 cup Diamond Walnuts, chopped
- 2/3 cup Sun-Maid Raisins
## Instructions
1. Resift flour with baking powder and salt.
2. Beat sugar, oil and eggs together well.
3. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened.
4. Set aside 2 tablespoons walnuts for top of loaf.
5. Stir remaining walnuts and raisins into the batter and turn into a greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with reserved walnuts.
6. Let stand 10 minutes.
7. Bake below center of oven at 350 degrees F. about 1 hour, until pick inserted in center comes out clean.
8. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.
Makes 1 loaf. -
Walnut Kisses
Walnut Kisses
3 egg whts- whipped hard. add slowly
1 cup sugar, fold in gently very gently
½ " walnut meat
cook slowly at 300,
on brown paper.
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# Walnut Kisses
## Ingredients
- 3 egg whites, whipped hard
- 1 cup sugar
- 1/2 cup walnut meat
## Instructions
1. Whip egg whites hard.
2. Add sugar slowly, fold in very gently.
3. Fold in walnut meat gently.
4. Cook slowly at 300°, on brown paper.