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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.
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# 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. -
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
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# 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. -
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)
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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.
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# 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. -
Noodles
NOODLES
[clipping 1 - left side, text begins mid-recipe]
der. Stir in egg yolks and egg.
Gradually stir in water. Stir to in-
corporate as much flour as possi-
ble.
Move dough to a lightly
floured surface. With floured
hands, knead until dough is
smooth and elastic. Mixture will
seem stiff, but it should be
springy. Cover with plastic wrap
and let stand 10 minutes.
Cut dough into four equal por-
tions. Working with one portion
at a time, roll dough as thinly as
possible with a rolling pin. If you
have a pasta machine, roll the
dough into a rectangle and feed it
through the rollers of the pasta
machine.
[clipping 2 - upper right]
Noodles
2 cups sifted flour
2 teaspoons salt
Pinch baking powder
3 egg yolks
1 whole egg
1/4 cup, plus 2 tablespoons, water
Mix flour, salt and baking pow-
[clipping 3 - lower right]
Cut into strips for noodles. Or
cut into rectangles and pinch
each rectangle in the center to
make bow ties. Let stand about 30
minutes to dry.
To serve, cook in a generous
amount of boiling salted water.
Cook 20 to 25 minutes or until
tender.
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# Noodles
## Ingredients
- 2 cups sifted flour
- 2 tsp salt
- Pinch baking powder
- 3 egg yolks
- 1 whole egg
- 1/4 cup plus 2 Tbsp water
## Instructions
1. Mix flour, salt and baking powder. Stir in egg yolks and egg. Gradually stir in water. Stir to incorporate as much flour as possible.
2. Move dough to a lightly floured surface. With floured hands, knead until dough is smooth and elastic. Mixture will seem stiff, but it should be springy. Cover with plastic wrap and let stand 10 minutes.
3. Cut dough into four equal portions. Working with one portion at a time, roll dough as thinly as possible with a rolling pin. If you have a pasta machine, roll the dough into a rectangle and feed it through the rollers of the pasta machine.
4. Cut into strips for noodles. Or cut into rectangles and pinch each rectangle in the center to make bow ties. Let stand about 30 minutes to dry.
5. To serve, cook in a generous amount of boiling salted water. Cook 20 to 25 minutes or until tender. -
Pork Chops with Apple Cream Sauce
Pork Chops with Apple Cream Sauce
1 tablespoon olive oil
4 center-cut loin pork chops, cut 1 inch thick and patted dry
3 large cloves of garlic, minced
Freshly ground black pepper
1 tablespoon butter or olive oil
3 apples (Golden Delicious, Empire, Braeburn, Gala), cored, peeled
and sliced 1½ inches thick
1 tablespoon brown sugar
1½ teaspoons ground mace
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1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
½ cup light cream or sour cream thinned with a drop of milk
¼ cup apple juice or cider
In a large skillet, heat olive oil over medium heat. Add pork chops
and garlic, sprinkle with pepper to taste and brown for two minutes
on each side. Remove chops and place on a plate.
Discard any fat in the skillet and heat the butter over medium heat.
Add apple slices; sprinkle with sugar, mace, cloves and ginger. Saute
about five minutes or until soft and golden.
Add cream and apple juice to skillet. In three to five minutes, or
when the mixture begins to bubble, return pork chops to skillet. Re-
duce heat to low, cover and simmer 15 minutes or until chops are ten-
der when pierced with a fork.
Remove the chops to a serving dish and cover with the sauce.
Makes four servings.
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# Pork Chops with Apple Cream Sauce
## Ingredients
- 1 Tbsp olive oil
- 4 center-cut loin pork chops, cut 1 inch thick and patted dry
- 3 large cloves of garlic, minced
- Freshly ground black pepper
- 1 Tbsp butter or olive oil
- 3 apples (Golden Delicious, Empire, Braeburn, or Gala), cored, peeled and sliced 1 1/2 inches thick
- 1 Tbsp brown sugar
- 1 1/2 tsp ground mace
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/2 cup light cream or sour cream thinned with a drop of milk
- 1/4 cup apple juice or cider
## Instructions
1. In a large skillet, heat olive oil over medium heat. Add pork chops and garlic, sprinkle with pepper to taste and brown for two minutes on each side. Remove chops and place on a plate.
2. Discard any fat in the skillet and heat the butter over medium heat. Add apple slices; sprinkle with sugar, mace, cloves and ginger. Saute about five minutes or until soft and golden.
3. Add cream and apple juice to skillet. In three to five minutes, or when the mixture begins to bubble, return pork chops to skillet. Reduce heat to low, cover and simmer 15 minutes or until chops are tender when pierced with a fork.
4. Remove the chops to a serving dish and cover with the sauce. Makes four servings. -
Barbequed Chicken
Barbequed Chicken
2 cloves garlic
2 tsp margarine
1 c catsup
1/4 c brown sugar
1/4 c chili sauce
2 tbls Worcestershire sauce
1 tbls celery seed
1 " prepared mustard
1/2 tsp salt
2 dashes hot sauce
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# Barbequed Chicken
## Ingredients
- 2 cloves garlic
- 2 tsp margarine
- 1 cup catsup
- 1/4 cup brown sugar
- 1/4 cup chili sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp celery seed
- 1 Tbsp prepared mustard
- 1/2 tsp salt
- 2 dashes hot sauce
## Instructions
1. Combine all ingredients and use as a barbecue sauce for chicken. -
Cinnamon Rolls / White Icing
CINNAMON ROLLS
½ recipe Basic Sweet Dough
(recipe above)
2 tablespoons softened butter or
margarine
¾ cup brown sugar, packed
2 teaspoons ground cinnamon
Roll dough into a 15-x-9-inch oblong.
Spread with softened butter. Combine
sugar and cinnamon and sprinkle evenly
over butter. Beginning with a wide side,
roll up tightly (see page 65). Pinch edge
to seal. Cut roll into 1-inch slices. Place
1 inch apart in 2 greased 8-inch round
layer cake pans or a 13-x-9-inch pan.
Cover and let rise in a warm place (85°
F.) until double in bulk, about 1 hour.
Heat oven to 375° F. (moderately hot).
Bake rolls 25 minutes, until golden brown.
Turn rolls out onto a rack. While still
warm, spread tops with White Icing (rec-
ipe below). Makes 18 rolls.
WHITE ICING
1 cup sifted confectioners' sugar
1 tablespoon milk
¼ teaspoon vanilla extract
Combine sugar, milk and vanil[la].
Beat until smooth. Makes 1 cup.
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# Cinnamon Rolls
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 3/4 cup brown sugar, packed
- 2 tsp ground cinnamon
## Instructions
1. Roll dough into a 15-x-9-inch oblong.
2. Spread with softened butter.
3. Combine sugar and cinnamon and sprinkle evenly over butter.
4. Beginning with a wide side, roll up tightly. Pinch edge to seal.
5. Cut roll into 1-inch slices.
6. Place 1 inch apart in 2 greased 8-inch round layer cake pans or a 13-x-9-inch pan.
7. Cover and let rise in a warm place (85°F) until double in bulk, about 1 hour.
8. Heat oven to 375°F (moderately hot).
9. Bake rolls 25 minutes, until golden brown.
10. Turn rolls out onto a rack.
11. While still warm, spread tops with White Icing. Makes 18 rolls.
# White Icing
## Ingredients
- 1 cup sifted confectioners' sugar
- 1 Tbsp milk
- 1/4 tsp vanilla extract
## Instructions
1. Combine sugar, milk, and vanilla.
2. Beat until smooth. Makes 1 cup. -
Never Fail Pie Crust
Never Fail Pie Crust
3 Cups flour 1 egg
1¼ Cup Crisco 5 Tablespoon water
1 teaspoon salt 1 Tablespoon vinegar
Cut Crisco into flour & salt mixture
until mealy. Beat egg well and add
water & vinegar to egg. Pour this liquid over
flour mixture all at once. Mix until moist
& roll out on board
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Taxol cancer drugs
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# Never Fail Pie Crust
## Ingredients
- 3 cups flour
- 1 1/4 cup Crisco
- 1 tsp salt
- 1 egg
- 5 Tbsp water
- 1 Tbsp vinegar
## Instructions
1. Cut Crisco into flour and salt mixture until mealy.
2. Beat egg well and add water and vinegar to egg.
3. Pour this liquid over flour mixture all at once.
4. Mix until moist and roll out on board. -
Baked Spaghetti
Baked Spaghetti
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (10-3/4 ounces) condensed
tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-
skim mozzarella cheese, divided
Break spaghetti in half; cook according
to package directions. Meanwhile, in a
Dutch oven, cook the beef, onion and
green pepper over medium heat until
meat is no longer pink; drain. Stir in the
soups, tomato sauce, water, brown sug-
ar and seasonings.
Drain spaghetti; stir into meat sauce.
Add 1/2 cup of the cheese. Transfer to
a greased 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with remain-
ing cheese. Bake 10-15 minutes longer
or until the cheese is melted. Yield: 12
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1/2 teaspoon dried rosemary, crushed servings.
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# Baked Spaghetti
## Ingredients
- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/8 tsp garlic salt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
## Instructions
1. Break spaghetti in half; cook according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; sprinkle with remaining cheese. Bake 10–15 minutes longer or until the cheese is melted.
Yield: 12 servings. -
Rhubarb Cake
Rhubarb Cake (Barbara Webber)
Mix altogether in bowl at one time-
2 Cups Sugar ½ tsp salt
⅔ cup shortening 2 tsp. soda
2 tsp. cinnamon 2 eggs
1 tsp. cloves 3 cups flour
½ tsp. nutmeg 1 cup cold coffee
Mix well, then add 1 cup raisins, 2 cup raw
rhubarb & 1 cup chopped nuts.
Bake 1 hour 350 in 9x13 greased & floured
pan.
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# Rhubarb Cake
## Ingredients
- 2 cups sugar
- 2/3 cup shortening
- 2 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp soda
- 2 eggs
- 3 cups flour
- 1 cup cold coffee
- 1 cup raisins
- 2 cups raw rhubarb
- 1 cup chopped nuts
## Instructions
1. Mix all ingredients together in a bowl at one time.
2. Mix well, then add raisins, raw rhubarb, and chopped nuts.
3. Bake 1 hour at 350° in a greased and floured 9x13 pan. -
Danish Miniature Pastries
Danish Miniature Pastries
1 cup butter or margarine
½ cup shortening
1 pkg. Fleischmann's
active dry yeast
¼ cup warm water (not hot
—110 to 115°)
1 can (14½ oz.) evaporated
milk (1⅔ cups)
3 egg yolks, slightly
beaten
2 tbsp. sugar
2 tsp. salt
1 tsp. vanilla
5 cups GOLD MEDAL
Flour*
½ cup sugar
2 tsp. cinnamon
*To measure flour, dip nested dry measuring cups into flour, level off with straight-
edged spatula OR sift if you wish.
Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir
in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups
of flour; beat at med. speed on mixer 3 min., or beat by hand until smooth. Stir
in remaining flour; mix until smooth. Round up dough in lightly greased bowl;
cover with damp towel. Refrigerate several hrs. or overnight. (Dough must
be firm.) Divide dough in half; blend sugar and cinnamon; use this mixture for
rolling out dough on cloth-covered board. Roll dough into two 16″ squares. Cut
into 4x1″ strips. Spread teaspoonful of desired filling (recipes below) on strip;
roll up jelly-roll fashion. Place on greased baking sheet, cut-side-down. Cover;
let stand in warm place (85°) 1 hr., or until a slight indentation remains in
dough when touched with finger. Heat oven to 350° (mod.). Bake about 15 min.,
or until golden brown. Drizzle with confectioners' sugar icing while warm.
Date-Nut Filling: Cook 2 cups dates, cut up, ¾ cup sugar and ¾ cup water
slowly, stirring constantly, until thickened. Add ½ cup chopped nuts. Cool.
Koiache Filling: Simmer 1 cup (½ lb.) prunes and ¾ cup (4 oz.) dried apricots
in water to cover about 30 min., or until tender. Drain; chop fruit fine. Mix
with ½ cup sugar, 1 tbsp. lemon juice, 1 tbsp. grated lemon rind and ¼ tsp.
allspice.
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[blank card — upper portion]
[partial second recipe visible below:]
2[?]
9″ Baked Pie Shell
24 large marshmallows
1 cup crushed pineapple, undrained
1 tbsp. lemon juice
1½ cups whipping cream, whipped
Heat in saucepan over medium heat, marshmallows, pineapple, lemon juice.
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# Danish Miniature Pastries
## Ingredients
- 1 cup butter or margarine
- 1/2 cup shortening
- 1 pkg Fleischmann's active dry yeast
- 1/4 cup warm water (110–115°F — not hot)
- 1 can (14 1/2 oz) evaporated milk (1 2/3 cups)
- 3 egg yolks, slightly beaten
- 2 Tbsp sugar
- 2 tsp salt
- 1 tsp vanilla
- 5 cups Gold Medal all-purpose flour*
## Cinnamon Sugar (for rolling)
- 1/2 cup sugar
- 2 tsp cinnamon
*To measure flour: dip nested dry measuring cups into flour and level off with a straight-edged spatula, or sift if preferred.*
## Instructions
1. Melt butter and shortening together over low heat. Cool slightly.
2. Dissolve yeast in warm water (110–115°F).
3. Stir in evaporated milk, egg yolks, sugar, salt, vanilla, and melted butter/shortening mixture.
4. Blend in 2 cups flour; beat at medium speed for 3 minutes, or beat by hand until smooth.
5. Stir in remaining 3 cups flour and mix until smooth.
6. Round up dough in a lightly greased bowl; cover with a damp towel.
7. Refrigerate several hours or overnight. Dough must be firm before proceeding.
8. Divide dough in half. Combine sugar and cinnamon for rolling mixture.
9. On a cloth-covered board dusted with the cinnamon sugar mixture, roll each half into a 16" square.
10. Cut into 4×1" strips.
11. Spread 1 tsp of desired filling (see below) on each strip and roll up jelly-roll fashion.
12. Place rolls cut-side down on a greased baking sheet.
13. Cover and let stand in a warm place (85°F) for 1 hour, or until a slight indentation remains when dough is touched with a finger.
14. Bake at 350°F for approximately 15 minutes, or until golden brown.
15. Drizzle with confectioners' sugar icing while still warm.
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## Fillings
### Date-Nut Filling
- 2 cups dates, cut up
- ¾ cup sugar
- ¾ cup water
- ½ cup chopped nuts
Cook dates, sugar, and water slowly over low heat, stirring constantly, until thickened. Add chopped nuts. Cool completely before using.
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### Kolache Filling
- 1 cup (½ lb) prunes
- ¾ cup (4 oz) dried apricots
- ½ cup sugar
- 1 Tbsp lemon juice
- 1 Tbsp grated lemon rind
- ¼ tsp allspice
Simmer prunes and apricots in water to cover for approximately 30 minutes until tender. Drain and chop fruit fine. Mix with sugar, lemon juice, lemon rind, and allspice. Cool completely before using. -
Upside Down Cake Mix
Upside Down Cake Mix
white cake mix
1 cup sugar - ②
pkg small marshmallows - ④ 10 oz.
rhubarb
2 cups ? thin layer on bottom - ①
red 1 pkg jello straw ③
pour over 1 white cake mix mixed up
350°
turn upside down when done.
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# Upside Down Cake Mix
## Ingredients
- 1 white cake mix
- 1 cup sugar
- 1 pkg (10 oz) small marshmallows
- 2 cups rhubarb, thinly sliced
- 1 pkg strawberry jello
## Instructions
1. Place rhubarb in a thin layer on the bottom of the pan.
2. Sprinkle sugar over the rhubarb.
3. Add dry jello over the sugar layer.
4. Scatter marshmallows over the jello layer.
5. Mix white cake mix according to package directions and pour over the top.
6. Bake at 350°.
7. Turn upside down when done.