Bran Muffins

 by Diana

¼ c shortening

½ c brown sugar

¼ c molasses

2 eggs

1 c milk

1 c flour

1 ½ tsp baking powder

½ tsp baking soda

Salt

1 ½ c bran

Raisins

Cream the shortening. Add the molasses and eggs and beat until blended. Add the milk and the bran. Sift the flour, baking powder, baking soda and salt together and add and then fold in the raisins. Bake at 400 deg F for 15-20 minutes.

Chinese Chews

 by Diana

¾ c flour

1 tsp baking powder

1 c sugar

¼ tsp salt

1 c dates

1 c walnuts

2 egg

Granulated sugar for rolling

Sift together the four, baking powder, sugar and salt. Add the dates and nuts. Add the well beaten eggs. Spread the batter thinly in a well greased shallow pan. Bake at 350 deg F for 20 minutes. When baked, cut into squares and roll into balls. Roll in sugar to coat.

Butterscotch Squares

 by Diana

¼ c butter

1 c brown sugar

1 egg

¾ c flour

1 tsp baking powder

¼ tsp salt

1 ½ tsp vanilla

¼ c chopped nuts

Melt the butter. While warm, add the sugar and blend well. Cool to lukewarm and add the unbeaten egg and beat well. Mix the flour, baking powder and salt together and add to the mixture. Add the vanilla and nuts. Spread like fudge in a greased 8” square pan. Bake at 350 deg F for 15-20 minutes. Remove from pan and cut into squares.

Bran bread

 by Diana

¼ c shortening

½ c molasses

1 egg

1 c flour

1 tsp baking soda

½ tsp salt

¾ c sour milk

1 c bran

1 c pitted prunes

Blend the shortening, molasses and the egg together. Add the flour, soda and salt alternately with the sour milk. Stir in the bran and prunes. Pour into a greased 7x4” pan. Bake at 375 deg F for 35-40 minutes.

Pumpkin Pie

 by Diana

1 ¼ c pumpkin puree

¼ c white sugar

¼ tsp ginger

½ tsp cinnamon

1/8 tsp cloves

½ tsp salt

1 slightly beaten egg

7/8 c milk

Mix the ingredients in the order given. Pour into an unbaked pie shell. Bake at 400 deg F, turning down the heat to 350 deg F after 10 minutes. Bake for about 30-40 minutes or until set and the crust is browned.

Carnation Pumpkin Pie

 by Diana

1 c sugar

1 ½ tsp cinnamon

½ tsp cloves

½ tsp allspice

½ tsp nutmeg

½ tsp ginger

½ tsp salt

2 eggs

1 can (15 oz) pumpkin puree

1 can (16 oz) carnation milk

1 – 9” unbaked pie shell

Blend sugar, spices and salt. Beat in the eggs, pumpkin, and milk. Pour into the pie shell. Bake at 425 deg F for 15 minutes and then turn down the oven to 350 deg F for 40 minutes or until a knife inserted into the pie comes out clean. Cool.

Rhubarb and Raspberry Crisp

 by Diana

2 c cut up rhubarb

1 15 oz package of frozen raspberries

½ c sugar

2 tbsp flour

1 tsp lemon juice

1 c flour

1 c brown sugar

½ c butter

Mix the rhubarb, raspberries, sugar, flour and lemon juice together and pour into a baking dish. Crumble the flour, brown sugar and butter together and pour over the fruit. Bake for 40 minutes at 350 deg F until the rhubarb is tender. Serve warm with cream.

Date Loaf

by Diana

1 c chopped dates

1 orange, juice and zest (put the orange juice in 1 c measure and fill with boiling water and add to the dates)

2 tbsp melted shortening

1 egg, beaten

Mix and add to the date mixture

2 c flour

¾ c sugar

½ tsp salt

1 tsp baking powder

½ tsp baking soda

Sift the dry ingredients together and add to the date mixture. Mix lightly. Add 1 tsp vanilla. Put into a loaf pan and let stand for 20 minutes. Bake at 350 deg F for 50-60 minutes. (1/2 c walnuts may be added)

Bermuda Cake

 by Diana

4 tbsp shortening

1 egg

1 ½ c flour

2 tsp baking soda

¾ c sugar

1 can condensed tomato soup

½ tsp salt

½ tsp cinnamon, cloves, allspice and nutmeg

Cream the shortening until fluffy. Add the egg and then blend in the rest of the ingredients. Bake for 1 hour at 350 deg F.

Fruit Mincemeat

 by Diana

Yield: 2 quarts

2 c seeded raisins

3 c cut mixed candied peel

2 ¾ c brown sugar (firmly packed)

8 c unsweetened applesauce

3 c currants

2 lemons, juice and zest

1 tsp nutmeg

1 tsp cloves

1 tsp cinnamon

¼ c sherry

½ c cold water

Combine ingredients in the order listed. Cook over a low flame for 20 minutes. Seal in sterile jars.

Fruit Balls

by Diana

1 c dried apricots

½ c dates

1 c raisins

1 c peanuts

Honey

Coconut

Put apricots, dates, raisins and nuts through a chopper. Add enough honey to make a paste. Shape into 1” balls and roll in coconut.

Dream Cake

 by Diana

½ c butter

1 c flour

3 tbsp icing sugar

Blend together and spread in an ungreased 8” pan.

Topping:

2 egg

1 c sugar

¼ c flour

1/8 tsp salt

1 tsp baking powder

½ c glace cherries

1 tsp vanilla

1 c walnuts

½ c coconut

Beat eggs and add the sugar. Sift together the flour, salt, and baking powder and add to the mixture along with the fruit, vanilla, nuts and coconut. Pour over the pastry. Bake at 300 deg F for 20 minutes. This may be iced with butter frosting.

Coconut Layer Treat

 by Diana

¾ c butter

¼ c sugar

1 ½ c flour

Jam

Cream butter until fluffy, then add the sugar and blend. Add the flour gradually. When mixed, spread into an 8” pan. Cover with thinly spread jam. Cover with the topping and bake at 325 deg F for 35 minutes.

Topping:

1 egg white

¾ c brown sugar

¼ tsp salt

½ tsp vanilla

½ c shredded coconut

Beat egg white until stiff. Add sugar, salt and vanilla. Fold in the coconut.

Matrimonial Cake

by Diana

1 c flour

½ tsp baking soda

1/8 tsp salt

1 c butter

1 c brown sugar, lumps removed

2 c rolled oats

Sift flour, soda and salt together. Rub in butter. Add the sugar and oats and mix well. Spread half the crumbs in an 8” pan and press down until smooth. Cover with filling. Cover the filling with crumbs and press down. Bake at 352 deg F for 35-40 minutes.

Filling:

1 c dates

1 tbsp brown sugar

½ c water

Oatmeal Macaroons

by Diana

½ c sugar

½ brown sugar

½ melted butter

1 egg, beaten

½ tsp salt

½ c coconut

1 tsp vanilla

1 banana, mashed

½ tsp baking soda

1 c flour

2 c rolled oats

Combine the ingredients in the order given. Drop from a teaspoon onto a greased baking sheet. Press down with a fork. Bake at 350 deg F for 12-15 minutes.

(This recipe card is almost as brown as the pizza card. I remember making these a lot and eating the cookie dough – delicious!)

Wheat Germ Carrot Nut Bars

by Diana

2/3 c butter or margarine

1 c sugar

2 c grated carrot

2 large eggs

1 tsp vanilla

1 c wheat germ

1 c flour

2 tsp baking powder

½ tsp salt

¾ c each coconut and walnuts

Beat the butter and sugar until light. Beat in the carrots, eggs and vanilla. Combine the wheat germ, baking powder, salt and flour and stir into the rest. Pour into a 13x9 pan and bake for 30-35 minutes at 350 deg F. Frost with orange or cream cheese icing.

Currant Drops

by Diana

Makes 30-36

1 c coconut

1 c currants

½ c shortening

½ c margarine

¼ c brown sugar

1 egg

2 c flour

¼ tsp salt

2 tsp baking powder

½ tsp lemon zest

2 tbsp milk

Cream the margarine, shortening and brown sugar together. Add the egg, milk and lemon zest and beat thoroughly. Add the dry ingredients and the coconut and currants. Drop by spoonfuls onto a greased cookie sheet. Bake at 375 deg F for about 12 minutes or until done.

Oatmeal Shortbread

 by Diana

1 c butter

½ c sugar

2 ½ c rolled oats

1 c flour (approximate).

Mix the first 3 ingredients until sticky, then add flour. Pat out, not too thin, on a floured board. Cut into desired shapes and bake slowly (300 deg F) until golden brown.

Oatmeal chocolate chip cookies

 by Diana

Makes 7 doz

1 c shortening

¾ c packed brown sugar

¼ c sugar

1 tsp vanilla

1 ½ c flour

½ tsp salt

1 tsp soda

1/3 c boiling water

2 c rolled oats

½ c chopped nuts

1 pkg chocolate chips

Beat shortening, sugars and vanilla until light and fluffy. Add flour and salt; dissolved the soda in boiling water and blend into the mixture. Stir in oats, nuts and chips. Drop from a teaspoon onto an ungreased cookie sheet. Flatten with a fork dipped in cold water. Bake for 10-12 minutes at 350 deg F.

Raisin Jumbo Cookies

by Diana

2 c raisins

1 c water

1 c shortening

1 ¾ c sugar

3 eggs

2 tsp baking powder

2 tsp soda

2 tsp salt

3 c flour

1 ½ tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

¼ tsp allspice

1 c chopped nuts

Boil raisins and water for five minutes. Drain and keep the water. Add the shortening to the raisins and stir to melt. Let cool a bit. Mix the eggs and sugar and add to the raisins. Add vanilla. Sift the dry ingredients and add alternately with the raisin water. Add enough liquid to make a soft dough. Stir in nuts. Drop from a tablespoon onto a greased cookie sheet. Flatten slightly with a wet fork. Bake in a 375 deg F oven until nicely brown – 12 to 150 minutes. Cool on a rack.

Custard Creams

 by Diana

4 oz self-raising flour

Pinch of salt

2 oz butter or margarine

2 tbsp water

1 tbsp egg

1 rounded tbsp custard powder

1 ½ oz sugar

Filling:

1 ½ oz sugar

2 oz margarine or butter

1 rounded tbsp custard powder

Drops of vanilla

Cream all together.

To make the biscuit dough, first cream the butter and sugar. Mix all the dry ingredients and fold into the butter mixture, adding water as required (no more than 2 tbsp). As the mixture dries, use your hands to mix. Roll out the dough, until thin. Shape and bake at 300 deg F for about 15-20 minutes until pale brown. Cool and fill.

Chocolate Chip Nut Bars

 by Diana

1 c flour

½ tsp baking powder

¼ tsp salt

1/8 tsp baking soda

1/3 c margarine or butter

1 c brown sugar

1 egg, slightly beaten

1 tsp vanilla

1 pkg chocolate chips

1 c chopped nuts

Sift or blend flour, baking powder, soda and salt together. Cream butter, add the sugar and beat until light and fluffy. Add the egg and vanilla and then add the flour mixture. Add the chocolate chips and nuts and turn into a greased 11x7 pan and bake at 350 deg F for 25-30 minutes and cool.

Chocolate chip cookies

by Diana

½ c shortening or 1/3 c soft butter

1 egg

½ c sugar

¼ c packed brown sugar

1 tsp vanilla

1 c flour

½ tsp soda

½ tsp salt

1 pkg chips

1 c coconut (optional)

½ c nuts or raisins (optional)

Makes 3-4 dozen

Beat butter, sugars, egg and vanilla until light and fluffy. Add flour, soda and salt and blend well. Stir in the chips and other ingredients, if using. Drop from a teaspoon onto an ungreased baking sheet. Bake for 8-10 minutes at 350 deg F.

Oatmeal Drop Cookies

 by Diana

1 c shortening

¾ c white sugar

¾ c brown sugar

2 beaten eggs

1 tsp vanilla

2 c rolled oats

1 ½ c flour

1 tsp baking soda

1 tsp salt

½ c chopped walnuts

Cream the shortening with the two sugars. Beat eggs and vanilla together and add. Stir in the dry ingredients, oats and walnuts. Drop by teaspoons onto a baking sheet. Bake at 315 deg F for about 10 minutes or until golden brown.

Welsh Cakes

 by Diana

3 dozen

3 c flour

1 ½ tsp baking powder

½ tsp soda

2 eggs

1/14 tsp salt

1 c sugar

1 tsp nutmeg

1 c shortening (1/2 butter if desired)

1 c currants

6 tbsp milk

Sift dry ingredients into a bowl. Cut in the shortening. Add the currants. Beat the eggs with the milk and add to the fruit and flour mixture. Divide the dough into 3 or 4 parts. Roll out to ½” thick on a lightly floured board. Cut into rounds. Bake on a heated griddle at 350 deg F for 10-12 minutes, on each side or until they are nicely browned and cooked through. Cool on a rack. Makes 3 dozen.

South Seas Delight

 by Diana

6 bananas

1 c orange juice

1 c light brown sugar

½ c dry bread crumbs

½ c coconut

¼ tsp nutmeg

Split the bananas in half. Place in a buttered baking dish. Mix the orange juice and sugar and pour over the bananas. Combine the crumbs, coconut and nutmeg and sprinkle on top. Bake at 350 deg F for 25 minutes.

Apricot Wheat Chews

 by Diana

1/3 c natural bran

¼ c water

¾ c butter, softened

¼ c brown sugar, firmly packed

1 egg

¼ c honey

1 tsp vanilla

1 c whole wheat flour

1 tsp baking powder

¼ tsp salt

¼ tsp baking soda

¼ c skim milk powder

1 c oats

1 c finely chopped dried apricots

Combine the bran and the water in a bowl and set aside. In a large bowl, beat the butter and brown sugar until creamy. Add the egg and beat until fluffy. Mix in the honey, vanilla and bran. Combine the flour, baking powder, salt, soda, milk powder, oats and apricots and stir into the creamed mixture. Drop by level tbsps onto a greased cookie sheet. Bake at 375 deg F for 10 minutes. Makes 4 dozen.

Butterscotch Pinwheels

by Diana

1 ½ c master mix*

1/3-1/2 c water

Spread dough with 2 tbsp soft butter. Sprinkle with a mixture of:

¼ c sugar

1 tsp cinnamon

Add raisins if desired.

Roll up from the long side, jelly roll fashion. Cut into ½ - 1” slices. Place flat sides down in greased muffin cups. Bake at 425 deg F for 15 minutes.

Shortbread

 by Diana

1 lb butter

1 c icing sugar

4 c flour

Cream butter. Add sugar and mix well. Blend in flour. Roll out and cut into desired shapes. Bake at 350 deg F until barely brown around the edges.

Chocolate Sugar Cookies

by Diana

1 package chocolate chips, melted

1 c butter

½ tsp salt

1 c sugar

2 eggs

1 tsp vanilla

3 c flour

1 tsp baking powder

Melt the chocolate chips over boiling water. Cream the butter and salt together. Gradually add the sugar and beat until light and fluffy. Add unbeaten eggs, one at a time, beating well after each addition. Add vanilla. Add the melted chips and blend well. Mix the flour and baking powder together and add to the rest, mixing well. Roll the dough out on a floured board to 1/8” thick. Cut into desired shapes. Sprinkle with sugar. Bake on an ungreased cookie sheet for 6-8 minutes at 375 deg F.

Jock’s

2 ½ c rolled oats

½ c butter

¼ c sugar

Knead like shortbread. Roll out and cut into fingers and bake at 325 deg F for 30 minutes.

Fiji Fruit Cocktail

by Diana 

1 c diced bananas

2 oranges, diced

1 c pineapple juice

1 bottle ginger ale

Mix the fruit and juice together. Add sugar if needed. Just before serving, add the ginger ale.

Easy Cheesecake

 by Diana

500 gm cream cheese

1 small can condensed milk

1/3 c Real Lemon Juice or ½ c of squeezed lemon juice

Beat the ingredients together and pour over a graham crust. Refrigerate and add a fruit topping.

Syllab

 by Diana

4 oz castor sugar

Juice of 1 lemon

Grated zest of ½ lemon

Pinch of cinnamon

Small wineglass of sherry or Madeira

1 pint cream

10 macaroons

Mix together the sugar, lemon juice, zest, cinnamon and wine. Stir until the sugar is dissolved. Add the cream and whip to a froth. Put the macaroons at the bottom of a dish. As the froth is formed, skim off and place into the dish. Continue until all has been made into froth. Chill.

Raspberry Cheesecake

by Diana

1 pkg raspberry gelatin

1 c boiling water

8 oz cream cheese

1 c sugar

1 tsp vanilla

3 tbsp lemon juice

1 2/3 c evaporated milk, chilled

1 c graham cracker crumbs

¼ c melted butter

¼ c flaked coconut

Dissolve the gelatin in the boiling water. Cool. Cream together the cream cheese, sugar, vanilla and lemon juice. Add the gelatin and blend thoroughly. Chill until the mixture is the consistency of unbeaten egg white. While the mixture chills, make the crust. Add the butter to the graham crumbs and mix well. Press into the bottom of a parchment lined springform pan. When the raspberry mixture has thickened, remove from the refrigerator and whip at low speed while gradually adding the cold evaporated milk. Turn the mixer on to high speed and whip until the mixture doubles in volume and become thickened. Turn into the crumb lined pan. Chill until set, about 4-5 hours or overnight. Decorate with a ring of coconut.

Fudge

 by Diana

1 ½ c white sugar

1 c icing sugar

2/3 c light cream

2 tbsp butter

Corn syrup

Javanese Banana and Pineapple Cup

by Diana

½ pineapple, cubed

½ c coconut

4 bananas, cubed

Mix the fruit and sprinkle with coconut.

Chocolate fudge

 by Diana

2/3 c evaporated milk

1 2/3 c sugar

16 marshmallows, large size

1 ½ c semi-sweet chocolate chips

1 tsp vanilla

½ c chopped nuts

Combine milk and sugar in a pan over medium heat. Allow to come to a boil, stirring constantly. Cook for 5 minutes. Remove from the heat and stir in the diced marshmallows, chocolate chips, vanilla and nuts. Beat vigorously for 1 minute. Pour into a buttered 9x9 pan and cool.

Orange Cheesecake

 by Diana

½ c fine graham wafer crumbs

1 tbsp sugar

1 tbsp melted butter

1 pkg vanilla pudding mix

2 envelopes unflavoured gelatin

2 c orange juice

½ c sugar

1 c cottage cheese

2 egg yolks

½ c skim milk powder

½ c ice water

2 tbsp lemon juice

½ c sugar

2 egg whites, stiffly beaten

¼ c maraschino cherries

Sliced orange sections

Prepare the pie base by mixing the graham crumbs with sugar and melted butter (the first 3 ingredients). Line the bottom of an 8” springform pan with parchment paper and press the crumbs over the bottom of the pan, reserving a few crumbs for garnish.

Combine the pudding mix, gelatin, ½ c sugar and the egg yolks in a saucepan. Cook over low heat, stirring constantly until thickened. Cook thoroughly. Beat the cottage cheese until creamy and add in the pudding mixture, mixing until blended.

Combine the milk powder and the ice water in a bowl and whip until soft peaks appear (3-4 minutes). Add lemon juice and whip into soft peaks. Gradually fold the sugar into the mixture and then fold the beaten egg whites into the mixture. Fold in the pudding mixture and pour into the prepared pie pan. Chill until set or about 3 hours. Remove from the pan and garnish with the reserved crumbs, maraschino cherries and orange sections.

Makes 8-10 servings.

Brownies

 by Charlotte

2c brown sugar

1 c melted butter

2 eggs

2 tsp vanilla

1 c flour

4 tbsp (heaping) cocoa

Mix and pour in a greased pan. Bake at 325 deg F for 30-35 minutes.

Chocolate Mousse

 by Diana

2 c semi-sweet chocolate chips (pure chocolate)

3 tbsp hot coffee

Mix these in a blender. If the chocolate isn’t melted, add 1 tbsp more of coffee.

Add 4 egg yolks, one at a time.

Add 2 tbsp amoretto, brandy, cointreau or vanilla

Add 4 tbsp of unsalted butter, one piece at a time

Set aside.

Beat the 4 egg whites until stiff and fold into the chocolate mixture. Put into mousse dishes.

For fancy presentations there are these suggestions:

Melt chocolate and paint on moulds with a paint brush. Chill the moulds and flip out. Fill the moulds with mouse, and decorate with whipped cream and shaved chocolate.

Mousse cake:

Line a greased loaf pan with chocolate sponge cake. Fill with mousse and top with cake. Chill. Ice or glaze and cut to serve.

Butter Cream Frosting

by Diana

¼ c butter

3 tbsp flour

¾ c milk

1 ½ tsp vanilla

½ c butter

¾ c sugar

Melt ¼ c of butter, blend in the flour and gradually stir in the milk. Cook and stir until thickened and to the boil. Cool to room temperature and add the vanilla. Cream the remaining butter with the sugar, add the flour mixture gradually and beat well.

Chocolate quick frosting

 by Diana

1 ½ c quick chocolate

¼ c softened butter

1/3 c boiling water

2 ½ c sifted icing sugar

Blend the first three ingredients until smooth. Gradually add the sugar and beat until smooth. This should frost and fill an 8” 2 layer cake.

Raisin Pecan Cake with Cinnamon Icing

 by Diana

1 c raisins

2 c boiling water

2 c pastry flour (1 2/3 c all purpose flour)

2 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 tsp cinnamon

¼ tsp allspice

½ c butter

1 c lightly-packed brown sugar

2 eggs

1 tsp vanilla

¼ c chopped pecans

Simmer the raisins in boiling water covered for about 15 minutes. Drain well, saving ½ c of the liquid. Cool. Sift together the flour, baking powder, soda, salt and spices. Cream the butter until fluffy and add the sugar. Beat in the eggs and mix until well combined. Add ½ c of raisin water and vanilla and blend. Add the dry ingredients to the mixture alternating with the raisin liquid, combining well after each addition. Fold in the raisins and pecans. Turn into an 8x8 pan lined with parchment paper. Bake at 350 deg F for 45-50 minutes. Cool. Frost.

Cinnamon Butter Frosting:

¼ c butter

¼ tsp cinnamon

Salt

2 c icing sugar

2 tbsp milk

¼ tsp vanilla

Beat all the ingredients together until the desired consistency. Add milk or sugar to adjust.

Apricot Rolls

 by Diana

1 12/ c ground dried apricots

1 c fine coconut

½ c sweetened condensed milk

Put the ingredients through a meat chopper and mix well together. Shape into small balls. Roll in extra coconut and keep refrigerated.

Marshmallow Delights

 by Diana

2 eggs, well beaten

1 c sugar

½ c butter

4 tbsp coconut

1 tsp vanilla

Pinch of salt

Cook all in a double boiler for 13 minutes. In a separate bowl mix:

30 single graham wafers, crushed

24 marshmallows, cut in half

½ c walnuts

Pour the heated mixture over the graham – marshmallow mixture. Stir together and place in a 9x9 pan. Cover with lemon butter icing and keep refrigerated.

(this sounds very unlike Mum – marshmallows and walnuts?)

Pineapple Squares

by Diana

Filling:

1 can crushed pineapple

1/3 c sugar

2 tbsp cornstarch

1 tsp vanilla

Mix these together until thickened and add 1 tsp butter.

Cake:

1 c butter

1 c brown sugar

1 egg, beaten

½ tsp vanilla

2 c flour

1 tsp baking powder

Pinch of salt

Cream the butter and sugar together. Mix in the egg and the vanilla. Sift together the dry ingredients and add to the egg mixture, blending well. Pour half of the batter into a greased 8x8 pan and smooth out. Pour on the filling and then cover with the rest of the cake batter and smooth out. Bake at 375 deg F for 45 minutes.

Shirley’s Cake

1 ½ c hot water

3 ¾ c raisins or dried fruit

4 tbsp baking soda

4 tbsp butter

1 ½ c white sugar

1 ½ c brown sugar

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

1 tsp vanilla

1 tsp salt

2 eggs

4 c flour

Pour the hot water over the fruit. Stir in the baking soda. Cream the butter and the sugars together, add the spices, vanilla, salt and eggs and mix well. Stir in the fruit mixture and the flour and mix well. Pour into 2 greased loaf pans and bake at 350 deg F for 40-45 minutes.

Chocolate Cake

 by Diana

4 tbps butter

1 c sugar

1 egg

1 tsp soda

1 ½ c flour

1 c sour milk

¼ tsp salt

2 squares chocolate (melted)

1 tsp vanilla

Cream butter and sugar and then beat in the egg. Sift the flour, soda, and salt together and add to the butter mixture alternating with the milk. Stir in the chocolate and the vanilla. Bake at 350 deg F for 35-50 minutes.

Lemon Icebox Pie

by Diana

1 small can evaporated milk (1 cup)

1/3 c fresh lemon juice

2 eggs

1 tbsp grated lemon zest

½ c sugar

Graham crust:

16 graham crackers, crumbled

½ c brown sugar

3 tbsp butter, melted

Mix the crust ingredients together and press the mixture into a pie plate.

Pour the milk into an ice cube tray and chill until crystals start to form. Separate the eggs. Mix the yolks with the sugar, lemon juice and zest. Beat the egg whites until stiff, and then lightly mix in the yolk mixture. Turn the chilled milk into a bowl and beat until stiff and carefully fold into the egg mixture. Pour into the pie shell. Swirl the top and decorate with lemon peel twists. Freeze until firm.

(This recipe card is also fairly splotched and discoloured, indicating heavy use).

Lemon Chiffon Pie

 by Diana

1 baked pie shell or crumb crust, 9”

1 tbsp (1 envelope) unflavoured gelatin

¼ c water

4 egg yolks

½ c sugar

½ c lemon juice

¼ tsp salt

1 tsp grated lemon zest

½ c instant nonfat dry milk powder

1/3 c water

4 egg whites

½ c sugar

Shaved chocolate (optional)

Sprinkle gelatin on the water to soften. In the top of a double boiler, mix the egg yolks with sugar, lemon juice and salt. Stirring constantly, cook until thickened, about 10 minutes. Add the softened gelatin and lemon zest; stir until the gelatin is dissolved. Remove from the heat and cool to lukewarm. In a small mixing bowl, beat together the milk powder, water and egg whites until frothy. Gradually add the sugar and continue beating until very stiff peaks form. At low speed, with an electric mixer, gradually add the lemon mixture. Mound into a 9” pie shell. Garnish with the shaved chocolate. Chill until set.

Bulk Pastry

 by Diana

This can be frozen

5 c flour

1 lb lard or shortening

1 egg slightly beaten

1 tsp vinegar

Add water to make up a cup with the vinegar

1 ½ tsp salt

Stir n’Roll Pastry

 by Diana

2 c sifted pastry flour

½ c vegetable oil

¼ c cold milk

½ tsp salt

Combine and roll out. Bake at 425 deg (filled) for 30-40 minutes.

apple pie

by Diana

3 - 3 1/2 peeled cored sliced apples, twice
1 c (or less) sugar
4 tsp flour
1 tsp lemon juice
1 tsp lemon zest
1/2 tsp cinnamon
1/4 tsp nutmeg
3 tbsp butter

In an unbaked pie shell, put 1/2 the mixture over 3 - 3 1/2 apples and dot with half the butter. Add another 3 - 3 1/2 apples, the rest of the mixture and dot with the remaining butter. Cover with pastry and bake at 475 deg F for 10-15 minutes, then 400 deg F until brown and tender.

crisco pastry

by Diana (from Dorothy)

6" double
1 1/3 c flour
1/2 tsp salt
1/2 c crisco shortening
3 tbsp water

8-9" double
2 c flour
1 tsp salt
3/4 c crisco shortening
4 tbsp water

10" double
3 c flour
1 1/2 tsp salt
1 c + 2 tbsp crisco shortening
6 tbsp water

Bake at 425 deg F for 12-15 minutes unfilled.