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.

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.