Browse Items (1268 total)
Sort by:
-
Almond Coffee Ring
Almond Coffee Ring
3 1/2 to 3 3/4 c flour Glaze
1 pkg active dry yeast 2-3 tblsp milk
1 c milk 1 tsp almond extract
1/3 c butter or margarine 1 3/4 c confec sugar
1/3 c sugar sliced almonds
1/2 tsp salt
1 egg Filling
1/4 c butter or margarine
1/2 c sugar
1/2 tsp almond extract (over)
Back:
Comb flour & yeast - In pan combine milk
butter, sugar & salt - 120 to 130° stir in
flour mixture add egg, beat for 3 min
Put in enough flour for soft dough.
Knead 4-6 min. Cover let rise 1 hr.
roll into 18 X 12 in rect Spread filling
over dough. Start at long end roll up
tight & seal edges. bake 375°
20-25 min.
glaze & almonds.
---
# Almond Coffee Ring
## Ingredients
- 3 1/2 to 3 3/4 cups flour
- 1 pkg active dry yeast
- 1 cup milk
- 1/3 cup butter or margarine
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
## Filling
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/2 tsp almond extract
## Glaze
- 2–3 Tbsp milk
- 1 tsp almond extract
- 1 3/4 cups confectioners sugar
- Sliced almonds
## Instructions
1. Combine flour and yeast.
2. In a pan, combine milk, butter, sugar, and salt; heat to 120°–130°.
3. Stir in flour mixture; add egg and beat for 3 minutes.
4. Add enough flour for a soft dough.
5. Knead 4–6 minutes. Cover and let rise 1 hour.
6. Roll dough into an 18 x 12 inch rectangle. Spread filling over dough.
7. Starting at the long end, roll up tight and seal edges.
8. Bake at 375° for 20–25 minutes.
9. Top with glaze and sliced almonds. -
Fruit Salad
Fruit Salad Detta
Grapes
1 can M. oranges
1 can pineapple (juice also)
2 Kewee
2 apples
1 box of dry strawberry (diet)
jello
Put the jello on dry and mix
It will keep one week
Back: blank
---
# Fruit Salad
## Ingredients
- Grapes
- 1 can mandarin oranges
- 1 can pineapple (juice also)
- 2 kiwi
- 2 apples
- 1 box dry strawberry (diet) Jell-O
## Instructions
1. Put the Jell-O on dry and mix.
2. It will keep one week. -
No-Mix Cherry-Pineapple Nut Cake
No-Mix Cherry-Pineapple
Nut Cake
1 20-ounce can crushed
pineapple in heavy syrup
1 21-ounce can cherry-pie filling
1 package yellow-cake mix
(2-layer size)
1 cup chopped pecans
½ cup (1 stick) butter
or margarine
Preheat oven to 350 degrees.
Grease a 9-by-13-inch baking
pan. Spread pineapple with its
syrup evenly in the pan. Spoon
pie filling evenly over pineapple.
Sprinkle dry cake mix evenly
over mixture, then the chopped
nuts over all. Slice the chilled
butter or margarine in thin
slices, then put strips evenly
over the other ingredients.
Bake for 50 minutes or until
golden. Serve warm. Makes 12
servings.
Back: blank
---
# No-Mix Cherry-Pineapple Nut Cake
## Ingredients
- 1 (20-ounce) can crushed pineapple in heavy syrup
- 1 (21-ounce) can cherry-pie filling
- 1 package yellow cake mix (2-layer size)
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter or margarine
## Instructions
1. Preheat oven to 350 degrees.
2. Grease a 9-by-13-inch baking pan.
3. Spread pineapple with its syrup evenly in the pan.
4. Spoon pie filling evenly over pineapple.
5. Sprinkle dry cake mix evenly over mixture.
6. Sprinkle the chopped nuts over all.
7. Slice the chilled butter or margarine in thin slices, then put strips evenly over the other ingredients.
8. Bake for 50 minutes or until golden.
9. Serve warm. Makes 12 servings. -
K. F. Coleslaw
K. F. Coleslaw
2 lbs cabbage
1/4 c. onion
1/4 carrots
3 T veg. oil
2/3 c. Miracle Whip
3 T Tarragon Vinegar
1/2 c. sugar.
1/2 t salt
(over) From Sandy
Back:
Refrigerate for 12 hours.
---
# K. F. Coleslaw
## Ingredients
- 2 lbs cabbage
- 1/4 cup onion
- 1/4 carrots
- 3 Tbsp vegetable oil
- 2/3 cup Miracle Whip
- 3 Tbsp Tarragon Vinegar
- 1/2 cup sugar
- 1/2 tsp salt
## Instructions
1. Combine all ingredients.
2. Refrigerate for 12 hours. -
Apple Skillet Cake
APPLE SKILLET CAKE Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon
3 tablespoons butter 1 1⁄3 cups sifted Pillsbury's BEST Flour
2⁄3 cup firmly packed brown sugar 2 teaspoons double-acting baking powder
3 cups (about 3 medium) pared, 1⁄2 teaspoon salt
thinly sliced apples 1⁄4 cup sugar
1⁄3 cup raisins 2⁄3 cup firmly packed brown sugar
Melt butter in heavy skillet measuring 10 inches across top.
Remove from heat; add 2⁄3 cup brown sugar. Arrange apples
in skillet; add raisins.
Sift flour, baking powder and salt. Set aside. Add sugar
and 2⁄3 cup brown sugar gradually to shortening, creaming
well. Blend in egg yolks and vanilla; beat well. Add dry
ingredients alternately with milk; blend thoroughly after
each addition.
Beat egg whites until stiff but not dry; fold into batter.
Pour over apples. Bake in moderate oven (350°) 55 to
minutes. Turn out of skillet immediately. Serve warm.
1⁄3 cup Crisco
2 unbeaten egg yolks
1 teaspoon French's Vanilla
2⁄3 cup undiluted Pet Milk
2 egg whites
Back: blank
---
# Apple Skillet Cake
*Junior 3rd Prize Winner by Dianne Illingworth, Portland, Oregon*
## Ingredients
- 3 Tbsp butter
- 2/3 cup firmly packed brown sugar
- 3 cups (about 3 medium) pared, thinly sliced apples
- 1/3 cup raisins
- 1/3 cup Crisco
- 2 unbeaten egg yolks
- 1 tsp French's Vanilla
- 2/3 cup undiluted Pet Milk
- 2 egg whites
- 1 1/3 cups sifted Pillsbury's BEST Flour
- 2 tsp double-acting baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2/3 cup firmly packed brown sugar
## Instructions
1. Melt butter in a heavy skillet measuring 10 inches across the top.
2. Remove from heat; add 2/3 cup brown sugar. Arrange apples in skillet; add raisins.
3. Sift flour, baking powder, and salt. Set aside.
4. Add sugar and 2/3 cup brown sugar gradually to shortening (Crisco), creaming well.
5. Blend in egg yolks and vanilla; beat well.
6. Add dry ingredients alternately with milk; blend thoroughly after each addition.
7. Beat egg whites until stiff but not dry; fold into batter.
8. Pour batter over apples in skillet.
9. Bake in a moderate oven (350°) 55 minutes.
10. Turn out of skillet immediately. Serve warm. -
Kona Banana Bread
Kona Banana Bread
Versatile! Buttered warm, it's delicious
with fruit salad. Topped with sliced
banana or whipped cream, it's dessert—
½ cup shortening
1 cup sugar
2 eggs
¾ cup mashed ripe banana
• •
1¼ cups sifted cake flour
¾ teaspoon soda
½ teaspoon salt
Cream shortening and sugar until
light. Add eggs, one at a time,
beating well after each. Stir in
banana. Sift together dry ingredi-
ents; add to banana mixture. Mix
till well blended. Pour into a
greased 9x9x2-inch pan. Bake in
moderate oven (350°) 30 to 35
minutes. Cut in squares to serve.
Back: blank
---
# Kona Banana Bread
*Versatile! Buttered warm, it's delicious with fruit salad. Topped with sliced banana or whipped cream, it's dessert*
## Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 3/4 cup mashed ripe banana
- 1 1/4 cups sifted cake flour
- 3/4 tsp baking soda
- 1/2 tsp salt
## Instructions
1. Cream shortening and sugar until light.
2. Add eggs, one at a time, beating well after each.
3. Stir in banana.
4. Sift together dry ingredients; add to banana mixture.
5. Mix till well blended.
6. Pour into a greased 9x9x2-inch pan.
7. Bake in moderate oven (350°) 30 to 35 minutes.
8. Cut in squares to serve. -
Rhubarb Dessert
Rhubarb Dessert
4 c. diced rhubarb
2 c. sugar
1 pkg. red jello - cherry
2 c. min. marshmellows
1 c. Cream whipped
graham crac. Crust
Cook rhubarb & sugar till soft. Add jello
& marshmellows - Cool - Fold in whipped
Cream. Use brown sugar in place of
white in making Crust. Put 1/2 in bottom
(over)
Back:
of 9x13 pan. Add rhubarb. Cover with
remaining Crackers. Chill several
hours.
---
# Rhubarb Dessert
## Ingredients
- Graham cracker crust (use brown sugar in place of white when making crust)
- 4 cups diced rhubarb
- 2 cups sugar
- 1 pkg. red jello - cherry
- 2 cups miniature marshmallows
- 1 cup cream, whipped
## Instructions
1. Cook rhubarb and sugar till soft.
2. Add jello and marshmallows.
3. Cool.
4. Fold in whipped cream.
5. Put 1/2 of graham cracker crust in bottom of 9x13 pan.
6. Add rhubarb mixture.
7. Cover with remaining crackers.
8. Chill several hours. -
Rhubarb Crisp
Rhubarb Crisp
(not pictured)
Brown sugar and rolled oats make the
tasty topping—
4 cups 1-inch slices rhubarb,
(1 pound)
½ to ⅔ cup granulated sugar
1 tablespoon grated orange peel
Dash salt
• • •
½ cup brown sugar
½ cup quick-cooking rolled oats
½ cup sifted enriched flour
⅓ cup butter or margarine
Combine rhubarb, granulated sug-
ar, orange peel, and salt. Place in
bottom of greased 8-inch round
baking dish. Combine brown sug-
ar, rolled oats, and flour; cut in
butter until crumbly. Sprinkle mix-
ture evenly over rhubarb. Bake in
moderate oven (350°) 40 minutes
or till rhubarb is tender and top is
browned. Serve warm with whipped
cream or vanilla ice cream. Makes
6 servings.
Back: blank
---
# Rhubarb Crisp
## Ingredients
- 4 cups 1-inch slices rhubarb (1 pound)
- 1/2 to 2/3 cup granulated sugar
- 1 Tbsp grated orange peel
- Dash salt
## Topping
- 1/2 cup brown sugar
- 1/2 cup quick-cooking rolled oats
- 1/2 cup sifted enriched flour
- 1/3 cup butter or margarine
## Instructions
1. Combine rhubarb, granulated sugar, orange peel, and salt. Place in bottom of greased 8-inch round baking dish.
2. Combine brown sugar, rolled oats, and flour; cut in butter until crumbly.
3. Sprinkle mixture evenly over rhubarb.
4. Bake in moderate oven (350°) 40 minutes or till rhubarb is tender and top is browned.
5. Serve warm with whipped cream or vanilla ice cream.
Makes 6 servings. -
Holiday Wassail Bowl
Holiday Wassail Bowl
1c fresh lemon juice
2c orange juice
2c unsweetened pineapple juice
1/2 gallon apple cider
14 whole cloves
1 stick cinnamon
1/4 C sugar
Boil over medium heat. Cover Bowl
& allow mixture to simmer for 1 hour. Dissolve
sugar in hot wassail before removing from heat
Back:
Serve hot in mugs or punch cups.
Yield about 3 1/4 qts - 26 punch cups
for kick add 1 pint apple Brandy.
---
# Holiday Wassail Bowl
## Ingredients
- 1 cup fresh lemon juice
- 2 cups orange juice
- 2 cups unsweetened pineapple juice
- 1/2 gallon apple cider
- 14 whole cloves
- 1 stick cinnamon
- 1/4 cup sugar
## Instructions
1. Combine all ingredients in a large pot and boil over medium heat.
2. Cover bowl and allow mixture to simmer for 1 hour.
3. Dissolve sugar in hot wassail before removing from heat.
4. Serve hot in mugs or punch cups.
5. Yields about 3 1/4 qts — 26 punch cups.
6. For kick, add 1 pint apple brandy. -
Lime-Pineapple Fluff
Lime-Pineapple Fluff
Sugared raspberries atop add just the
right flavor bouquet for this tangy gela-
tin whip—
1 No. 2 can (2½ cups) crushed
pineapple
• • •
1 envelope (1 tablespoon) un-
flavored gelatin
⅓ cup sugar
Dash salt
• • •
¼ cup lime juice
• • •
1 cup heavy cream, whipped
Few drops green food coloring
Drain pineapple and add enough
water to syrup to make 1½ cups.
Combine gelatin, sugar, and salt;
add syrup. Heat and stir till gela-
tin dissolves. Remove from heat;
add lime juice. Chill till partially
set; beat with rotary or electric
beater till light and fluffy. Fold in
drained pineapple and whipped
cream. Tint pale green with few
drops food coloring. Pour into 1-
quart mold. Chill till firm. Un-
mold. Top with additional whipped
cream and sweetened red raspber-
ries; or pass a bowl of thawed
frozen raspberries (a few crystals
Makes 6 to
Back:
remaining) for a sauce. Makes 6 to
8 servings.
---
# Lime-Pineapple Fluff
*Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
## Ingredients
- 1 No. 2 can (2 1/2 cups) crushed pineapple
- 1 envelope (1 Tbsp) unflavored gelatin
- 1/3 cup sugar
- Dash salt
- 1/4 cup lime juice
- 1 cup heavy cream, whipped
- Few drops green food coloring
## Instructions
1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
2. Combine gelatin, sugar, and salt; add syrup.
3. Heat and stir till gelatin dissolves.
4. Remove from heat; add lime juice.
5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
6. Fold in drained pineapple and whipped cream.
7. Tint pale green with few drops food coloring.
8. Pour into 1-quart mold. Chill till firm.
9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
Makes 6 to 8 servings. -
Blueberry Delight
here's what's cookin'
Blueberry Delight
recipe from: House of Burgesses
serves:
1 package large cream cheese
1 container of cool whip
1 cup 2 tablespoon powdered sugar
1 gram cracker pie crust
1 can of blueberry pie filling
Blend first 3 ingredients
together and put into pie
shell. Then put blueberry
pie filling on top.
If desired sprinkle gram
cracker crumbs over the
blueberries.
Strawberry or cherry pie
filling may be substituted
in place of blueberry.
Back: blank
---
# Blueberry Delight
*Recipe from: House of Burgesses*
## Ingredients
- 1 graham cracker pie crust
- 1 package large cream cheese (8 oz)
- 1 container Cool Whip
- 1 cup + 2 Tbsp powdered sugar
- 1 can blueberry pie filling
## Instructions
1. Blend cream cheese, Cool Whip, and powdered sugar together.
2. Put mixture into pie shell.
3. Spread blueberry pie filling on top.
4. If desired, sprinkle graham cracker crumbs over the blueberries.
*Note: Strawberry or cherry pie filling may be substituted in place of blueberry.* -
Toffee Bars
Toffee Bars 350° 25 min or till Golden
1/2 c margarine
1/2 c shortning } Cream
1 c brown sugar } in
1 tsp. vanilla } mixer
1 egg slightly beaten blend in
2 c flour
pinch salt & 1/2 c walnuts
mix in & put in
1 Choc. Chips 13 X 9 pan ungresd
Back: blank
---
# Toffee Bars
## Ingredients
- 1/2 cup margarine
- 1/2 cup shortening
- 1 cup brown sugar
- 1 tsp vanilla
- 1 egg, slightly beaten
- 2 cups flour
- Pinch of salt
- 1/2 cup walnuts
- 1 cup chocolate chips
## Instructions
1. Preheat oven to 350°F.
2. Cream margarine, shortening, brown sugar, and vanilla together in mixer.
3. Blend in the slightly beaten egg.
4. Mix in flour, salt, walnuts, and chocolate chips.
5. Put into an ungreased 13 x 9 pan.
6. Bake at 350°F for 25 minutes or until golden.