Tussies

1 cup oleo
3 3-oz. pkg. cream cheese
2 cup flour - mix as for pie dough CHILL

then shape into muffin pans (makes 48 balls)

Filling

2 eggs
1-1/2 c. brown sugar packed
2 Tbsp. oleo
1/4 tsp. salt
1/4 tsp. vanilla
1 cup nuts

Put small amount in bottom of each pan, then filling.  350 d. oven for 12 min.

Apple Cake (Ann Gulya's)

1 cup oleo
2 cups sugar
4 eggs

Cream oleo and sugar.  Add eggs.  Beat well. 

Sift flour with 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon - add to above mixture - then add raisins, nuts and sliced apples 4 cups.  Bake in loaf pan 13" x 9" 350 d. oven at least 50 or 60 min.  Test with straw.

Mrs. Dunmire's Fudge

2 C. gran. sugar
2-1/2 sq. Baker's choc.
2/3 c. milk
pinch salt
2 T. Karo corn syrup

Cook slowly until it forms a soft ball when dropped in cold water.  Remove from heat.  Add 2 T. butter without stirring and set aside to cool.  When lukewarm, and fairly cool, add vanilla & beat until creamy & ready to set.

Mother's Chocolate Sauce

1 C. gran. sugar
2 T. cocoa
2 T. butter
7/8 c. cond. milk (evap. milk)

Mix sugar & cocoa until warm.  Do not melt.  Add butter & milk.  Bring to boil.  Boil for 1 min.

Blueberry Pudding Cake

1/3 c. & 1/2 c. sugar
1/4 c. water
1 T. lemon jjuice
1 tsp. cornstarch
2 c. blueberries
1 c. flour
1-1/4 tsp. baking powder
1 tsp. salt
1 large egg
1/2 c. whole milk
1 stick butter, melted & cooled slightly
1 tsp. vanilla

Put oven rack on middle & heat to 375 d.  Butter a 9" square pan.

Stir together 1/3 c. sugar with water & lemon j. w. cornstarch in small saucepan. Then, stir in blueberries.  Bring to simmer & simmer 3 min.  Remove from heat.

Whisk together flour, B.P., salt & 1/2 c. sugar in med. bowl.

Whisk together egg, milk, butter & vanilla in large bowl, then add flour mixture whisking until just combined.

Spoon batter into pan evenly, then pour blueberry mixture evenly over batter.  Berries will sink.  Bake until knife inserted comes otu clean, 25-30.  Cool in pan on rack 5 min.

Cake can be made 1 day ahead of time & cooked completely uncovered, then kept, wrapped well, in foil at room temperature.

Blueberry Lemon Bundt Cake

2-1/2 c. flour
2 T. b.p.
1 c. sugar
1/2 tsp. salt
1 c. lt. br. sugar
2 sticks unsalted butter
4 large eggs
1 tsp. vanilla
1 c. sour cream
2 c. blueberries
2 T. lemon zest

Preheat oven to 350 -

In a bowl, whisk flour, B.P., salt.  Set aside.

Cream butter & sugars.  Add eggs, one at a time.  Beat in vanilla.  Add flour in 3 additions, alternating w. 2 additions of sour cream.

In a bowl, toss berries w. zest & 1 Tsp. flour.  Gently fold into batter.

Coat a 12 c. Bundt pan w. cooking spray.  Spread batter into prepared pan.

Bake cake on bottom rack until toothpick inserted is clean, 60-70 min.

Cool in pan 20".

Invert onto rack.  Cool completely top side up.

Dust w. xxxx sugar.

Double Fudge Saucepan Brownies

The best!

1/2 c. sugar
2 T. butter
2 T. water
12 oz. pkg Semi Sweet chips
2 eggs, beaten
1 tsp. vanilla
2/3 c. flour
1/4 tsp. b. soda
1/4 tsp. salt
1/2 c. chopped nuts

Heat oven to 325 d.  Grease 9" sq. pan.

In medium saucepan over low heat, cook sugar, butter and water, stirring constantly until mixture comes to a boil.  Remove from heat.

Immediately add 1 c. choc. chips, stirring until chips are melted.  Stir in eggs and vanilla.

Combine flour, b. soda & salt.

Stir into cooled chocolate mixture.

Stir in remaining cup of chips and nuts.

Pour into greased, floured pan.

Bake 25-30 min., or until brownies begin to pull away from sides of pan.

Cool immediately.  Cut into bars.

Based on a recipe from Hershey's Fabulous Desserts, June, 1999

1-1/2 doz.

Cranberry Orange Oat Bread

11/18/89
Makes 18 slices

1-1/4 c. all purpose flour.
1 T. Baking powder
1/4 tsp. salt
----------
2 eggs
2/3 c. milk
2/3 c. sugar
1 T. grated orange rind.
1/3 c. orange juice.
1/4 c. oil
----------
1-1/2 c. Post Oat Flakes
1 C. chopped cranberries
1/2 c. chopped nuts

Mix flour, b.p. & salt.  Beat eggs, milk, sugar, orange rind, orange juice and oil; add to flour mixture and mix just enough to moisten flour.

Stir in cereal, cranberries & nuts.

Pour into well greased 9x5" loaf pan.

Bake 350 - 60" or until tester inserted in center comes out clean.

Cool in pan 10" Remove from pan & finish cooling on rack.

For easier slicing, wrap bread & store overnight.

Apple Sauce Brown Betty

1 can Apple Sauce (1 lb. can or 1-1/2 c.)
2 T. lemon juice
1 tsp. grated l. rind
1 c. soft bread crumbs
1/4 c. melted butter
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/3 c. sugar

Combine apple sauce with lemon juice and rind.  Combine remaining ingredients.  Arrange applesauce and crumb mixture in layers in a buttered baking dish, ending with a crumb layer.

Bake in moderate oven 350 d. for 45 minutes.

Serves 6.

Shortcake - Apple Dumplings

2 C. Flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
2 egg yolks
1/4-1/3 C. milk
1/4 c. butter

Mix dry ingredients, sift twice, work in butter with pastry blender; add milk gradually (well beaten eggs added to milk) until consistency to handle.

Pat, roll to 1/4" thick.

Cut into 4" squares.

Place whole fruit (apples, peaches, apricots) pared and cored in middle of squares.

Fill fruit with sugar mixed with cinnamon or nutmeg.  Dot with butter.

Draw corners of square together on top of fruit and pinch edges together.  Bake thirty minutes in moderate oven 350 d.

Serve with milk, lemon sauce or foamy sauce.

Serves 6

******************************

Pastry for 1 9" Pie

Syrup:

2 c. water
1 c. sugar
3 T. butter
1/4 tsp. cinnamon

Combine & boil 3".  Pour hot syrup around dumplings & bake 40-45' in 425' oven.

Mrs. Reinhard's Pumpkin Pie

1 Pie

1-3/4 C. pumpkin
3/4 C. sugar
1 tsp. cinnamon
1/4 tsp. ginger
pinch allspice
1/2 tsp. salt
3 eggs
1-1/4 c. scalded milk

2 Pies

1 large can (3-1/2 c.)
1-1/2 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
3/4 tsp. salt
5 eggs
2-1/2 c. scalded milk

Bake in unbaked crust 450 d. - 10 min.; then 375 d. for 40 minutes.

Test by inserting knife.

Hershey's Chocolate Chip Cookies

1/2 C. shortening (1/4 lb.)
1/4 C. sugar
1/2 c. brown sugar, firmly packed
1/2 tsp. vanilla

Beat until fluffy - Add 1 egg, well beaten & beat entire mixture.

Sift together:

1 C. + 2 T. sifted flour
1/2 tsp. soda
1/2 tsp. salt

Add to creamed mixture beat well.

Stir in:
1/2 C. chopped nuts
6 oz. pkg. choc. chips & mix.

Drop onto greased sheet by tsp-ful.

Bake 375 - 10 min.

Yield - 50 cookies

Alice McClure's Meringue Cookies

(4)  3 egg whites
(3/4) 1/2 tsp. cr. tartar
(1-1/8) 3/4 c. sugar
1/2 c. chopped nuts
1 pkg. chocolate chips (6 oz.)

Beat egg whites until stiff with cream of tartar.  Add sugar gradually.  Add nuts and chocolate chips.  Spoon onto a greased cookie sheet by tspful.

Bake in 275 d. oven for 30 minutes.

Crisco's Pastry Method

One 9" pie
2 Crust

2-1/4 C. sifted flour
1 tsp. salt
3/4 c. Crisco
5 T. water

Mix flour and salt in bowl.  Cut Crisco into flou until size of peas.  Blend together 1/3 c. of this mixture & 5 T. water.  Add to remaining Crisco-flour mixture & mix until dough holds together.

Chill before rolling.

Toffee Cookies

75 Bars

1 c. brown sugar
1 c. butter
1 egg yolk
1 c. flour
6 (1-1/2 oz.?) milk choc. bars
2/3 c. crushed nuts

Cream sugar, butter & egg yolk.  Add flour gradually, stirring until well blended.

Spread dough in lightly greased jellyroll pan 15-1/2" x 10-1/2" x 1".  Bake in 350 d. - 15-20 min. until medium brown.

Remove from oven; lay chocolate bars on top.  Spread when melted.

Sprinkle with nuts. -

When cool, cut in bars or diamonds.

Zucchini Cookies

3 doz.

1 C. sugar
1/2 C. oleo
1 egg, beaten

2 C. flour
1 tsp. soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg

1 C. raisins
1 C. chopped nuts
1 C. grated zucchini

Cream butter, sugar & egg until fluffy.

Sift together & add dry ingredients to mixture alternately with zucchini.

Stir in nuts & raisins.

Drop by tsp. onto greased cookie sheet.

Bake 12-15" - 375'

15" - 350

Ruth Moran's Texas Sheet Cake

In saucepan, bring to a boil:

4 T. cocoa
1 stick oleo
1 c. water
1/2 c. Crisco

Remove from heat.

Mix:
2 c. sugar
2 c. flour

Put all together & add:

1/2 c. sour cream
1 tsp. soda
1 tsp. vanilla
2 slightly beaten eggs.

Pour into 16" x 11" pan & bake 20-25 min. at 375.

While baking, make icing and immediately upon removal from oven, spread on cake.

Icing:
4 T. cocoa
1 stick oleo
6 T. milk

Bring to a boil and remove from heat.

Add: 
1 lb. XXXX sugar
1 tsp. vanilla
1 C. chopped nuts

Spread on hot cake - Let cool before cutting -

Viennese Torte

Oct. 1973

1 - 6 oz. pkg (1 c.) choc. chips
1/2 c. oleo - (1/4 lb.)
1/4 c. water

Heat together in heavy saucepan.  Stir until blended; cool slightly.

4 slightly beaten egg yolks
2 T XXXX sugar
1 tsp. vanilla

Stir to-gether, then add to chocolate mixture; stir until smooth.  Chill about 45 min., until spreading consistency.

Slice 1 frozen load pound cake horizontally into 6 layers.

Spread about 2 T. chocolate between eachlayer, then frost tops & sides.

Chill at least 45 min.

To serve, cut cake into 1/4" slices.

Pumpkin Ice Cream Pie

Baked crust of Graham Crackers
1/4 c. honey or brown sugar
3/4 c. canned or cooked mashed pumpkin
1/2 tsp. cinnamon;
1/4 tsp. ginger;
Dash nutmeg; cloves
1/4 tsp. salt
1 qt. vanilla ice cream
1/3 c. broken pecans -

Combine sugar, pumpkin, spices & salt.  Bring just to a boil; stirring constantly.  Cool.  Beat into softened ice cream.  Spread in baked shell.  Freeze until firm.  Trim with whipped cream and pecan halves.

Mother Gilmore's Lebkuchen

Jan. '65

4 eggs in bowl - beat with beater

Stir in 1 lb. Brown Sugar

In another bowl:
2 C. sifted flour
1/2 c. chopped English walnuts
1 tsp. cinnamon

Stir two mixtures together & Pour into greased pan.

Bake in slow oven 325 - 350 d. for 20-25".

Icing:
3/4 c. powdered sugar
Juice of 1/2 lemon