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Sugarplum Puffs
Sugarplum Puffs (24) 300°F
1. sift 1 1/2 c sugar with 1/4 tsp crm.
of tartar
2 lg bowl - high speed - beat 6
egg whites until stiff (not dry)
A) sprinkle in sugar mixture
1 tbs at a time & beat till stiff
peaks. then beat in 1 1/2 tsps
vanilla ex tract
3 place about 1/4 of mixture in small
bowl - add enough drops liquid
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red color to tint bright pink A) in
a second bowl tint another 4th pale
green + leave remaining white
4. with #20 scoop drop round puffs
of merange on a lg foil covered
cookie sheet. about 1" apart.
decorate before bake.
5 Bake 2 hrs. then cool on rack.
before removing foil Store 3 weeks
airtite handmade & tight container.
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# Sugarplum Puffs
## Ingredients
- 1 1/2 cups sugar
- 1/4 tsp cream of tartar
- 6 egg whites
- 1 1/2 tsp vanilla extract
- Red liquid food coloring (to tint bright pink)
- Green liquid food coloring (to tint pale green)
## Instructions
1. Sift 1 1/2 cups sugar with 1/4 tsp cream of tartar.
2. In a large bowl, beat 6 egg whites on high speed until stiff but not dry.
3. Sprinkle in the sugar mixture 1 Tbsp at a time and beat until stiff peaks form. Then beat in 1 1/2 tsp vanilla extract.
4. Place about 1/4 of the mixture in a small bowl and add enough drops of red liquid color to tint bright pink. In a second bowl, tint another 1/4 pale green. Leave the remaining mixture white.
5. With a #20 scoop, drop round puffs of meringue onto a large foil-covered cookie sheet about 1" apart.
6. Decorate before baking.
7. Bake at 300F for 2 hours, then cool on rack before removing foil. Store 3 weeks in an airtight container. Makes 24. -
Fruit Punch Bars
Fruit Punch Bars
350°
Grease + flour bottom of 15x10x1 - jelly roll
pan. Beat 2 eggs and 1 1/2 cups sugar
until light & fluffy. Add 1 pound- 1 ounce can
fruit cocktail undrained; 2 1/4 cups flour, 1 1/2
tsp soda, 1/2 tsp salt & 1 tsp vanilla extract
Beat at medium speed until well blended, scrap-
ing sides & bottom of bowl. Spread in pan. Sprinkle
with 1 1/3 cups coconut (flaked) & 1/2 cup chopped
walnuts. Bake at 350° for 20-25 min. or
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til golden brown. While hot, drizzle
with Glaze. Cool; cut into bars.
Glaze
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla extract
1/2 cup chopped walnuts
Combine all ingredients except walnuts. in small
saucepan. Bring to a boil; boil 2 min. stirring constantly.
Remove from heat. Add nuts - cool
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# Fruit Punch Bars
## Ingredients
- 2 eggs
- 1 1/2 cups sugar
- 1 lb 1 oz can fruit cocktail, undrained
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cups flaked coconut
- 1/2 cup chopped walnuts
## Instructions
1. Preheat oven to 350°. Grease and flour the bottom of a 15x10x1 jelly roll pan.
2. Beat eggs and sugar until light and fluffy.
3. Add fruit cocktail undrained, flour, baking soda, salt, and vanilla extract.
4. Beat at medium speed until well blended, scraping sides and bottom of bowl.
5. Spread batter in pan.
6. Sprinkle with flaked coconut and chopped walnuts.
7. Bake at 350° for 20–25 minutes or until golden brown.
8. While hot, drizzle with Glaze. Cool; cut into bars.
## Glaze
- 3/4 cup sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
## Glaze Instructions
1. Combine all ingredients except walnuts in a small saucepan.
2. Bring to a boil; boil 2 minutes, stirring constantly.
3. Remove from heat. Add nuts. Cool. -
Bars
2C rolled oats Bars 1t cinnamon 1C raisins
1C flour 1/2 t B S 1/4C jelly
3/4C packed Br. sugar 3/4C butter cinnamon
icing
350 30min
Combine oats flour brown sugar
Cinn & soda mix well.
Combine raisins & jelly toss with
reserved crumbs sprinkle over layer
in pans. Bake at 350° 30min
Drizzle with cinnamon icing
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# Bars
## Ingredients
- 2 C rolled oats
- 1 C flour
- 3/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 C butter
- 1 C raisins
- 1/4 C jelly
## Instructions
1. Combine oats, flour, brown sugar, cinnamon, and baking soda. Mix well.
2. Cut in butter until crumbly. Reserve a portion of crumbs.
3. Press remaining crumb mixture into a layer in pans.
4. Combine raisins and jelly; toss with reserved crumbs.
5. Sprinkle over layer in pans.
6. Bake at 350° for 30 minutes.
## Cinnamon Icing
1. Drizzle with cinnamon icing. -
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
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# 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. -
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.
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# 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.* -
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
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remaining) for a sauce. Makes 6 to
8 servings.
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# 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. -
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
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Serve hot in mugs or punch cups.
Yield about 3 1/4 qts - 26 punch cups
for kick add 1 pint apple Brandy.
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# 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. -
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.
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# 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. -
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)
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of 9x13 pan. Add rhubarb. Cover with
remaining Crackers. Chill several
hours.
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# 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. -
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.
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# 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. -
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
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# 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. -
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
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Refrigerate for 12 hours.
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# 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.