1. Sweetness
A Collection of
Ruth Ann Jespersen's
Recipes
Sweetness —

2. Sweetness —

3. APPETIZERS,
DIPS
SALADS
Fruit Salad Dip — from Celia Vernier
½ pint Sour Cream Chopped Nuts
10 Macaroons crushed Brown Sugar
Mix Sour Cream, Macaroons and Nuts. Sweeten with Brown
Sugar. Let set overnight.
Shrimp Dip — from Diana Rollo
2 cans small Shrimp 1 stick Butter
2 packages (16 ounces) Cream Cheese
6 sliced Green Onions
Drain liquid from can of Shrimp and set aside. Melt Butter on
stovetop and add Green Onions. Add Cream Cheese. Stir until
melted over medium heat. Add shrimp juice as necessary — it is
really salty. Serve warm with Ritz crackers.
Cheese Ball — from Carol Whittle
2 8-ounce packages Cream Cheese
1 5-ounce jar Roka Blue Spread
1 9-ounce jar Old English Tavern Cheddar
2-3 Tbsp. White Wine Vinegar
Dash of Garlic Salt
Chopped Pecans or Walnuts
Have Cheeses at room temperature. Mix in bowl. Put in
refrigerator until firm enough to work with. Roll in ball and roll
ball in chopped Nuts. Serve with Ritz Crackers or Wheat Thins.
Sweetness —

4. Cinnamon Butter
½ lb Margarine 3 Tbsp. Cinnamon
½ pound Powdered Sugar
Combine ingredients. Mix well with electric mixer. Great on toast!
Acini de Pepe Salad (Frog Eye Salad)
1 cup Sugar 2 Tbsp. Flour
2 beaten Eggs 2½ teaspoons Salt
1 Tbsp. Cooking Oil 1 3/4 cups Pineapple Juice
3 quarts Water 1 Tbsp. Lemon Juice
1 cup Coconut (optional)
1 package (16 ounce) Acini de Pepe Pasta
3 cans (11 oz each) Mandarin oranges, drained
2 cans (20 oz each) Pineapple chunks, drained
1 can (20 oz) crushed Pineapple, drained
1 carton (9 ounce) non–dairy Whipped Topping
1 cup Miniature Marshmallows (optional)
Combine Sugar, Flour, and ½ tsp. of Salt. Gradually stir in
Pineapple Juice and Eggs. Cook over moderate heat, stirring until
thickened. Add Lemon Juice. Cool mixture at room temperature.
Bring Water and rest of Salt (2 tsp.) and Oil to boil. Add Acini
de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain
Acini de Pepe, rinse with Water, drain again and cool to room
termperature. Combine Egg mixture and Acini de Pepe. Mix
lightly but thoroughly. Refrigerate overnight in airtight container.
(Tupperware works great.) Add remaining ingredients. Mix lightly
but thoroughly. Refrigerate until chilled in container.
Makes 25+ servings.
Taffy Apple Salad
1 Egg 2 Tbsp. Lemon Juice
½ cup Sugar 1 Tbsp. Flour
4 cups peeled, chopped Apples
1 8-ounce can crushed Pineapple, drained (save juice)
1 8-ounce container Cool Whip
½ cup plus 2 Tbsp. Dry Roasted Peanuts
Beat Egg with Flour, Lemon Juice and Pineapple Juice. Cook till
smooth and thick; cool. Fold in Cool Whip and toss in remaining
ingredients including ½ cup chopped Dry Roasted Peanuts.
Garnish with 2 Tbsp. Chopped Peanuts.
Sweetness —

5. Pear Salad
1 cup Sugar 1 tsp. Salt
1 tsp. Dry Mustard 1 tsp. Poppy Seeds
¼ cup Red Onion, finely chopped
7/8 cup Vegetable Oil (or slightly less)
½ cup specialty Vinegar (Red Wine/Balsamic Vinaigrette)
Mix and let sit overnight.
Caramelized Almonds
1 tsp. margarine ¾ cup sugar
1 cup slivered almonds
Spray frying pan with cooking spray. Add ingredients. Stir on
medium high until sugar begins to melt and coat the almonds.
Watch carefully or mixture may burn. May be done ahead.
Bacon Salad
1 head Romaine lettuce
1 head Butterleaf lettuce
1 head Red Leaf lettuce
(Any leaf lettuce combination — these are terrific together)
1 lb cooked bacon, crumbled — May be done ahead.
4 ounces Gorgonzola cheese 3-5 Pears sliced, skins left on
Just prior to serving, combine dressing, caramelized almonds,
bacon, and salad ingredients. Toss and serve.
Broccoli Salad — from Karen J. Berthelson
½ cup salted Sunflower Seed Kernels
½ cup Craisins ½ cup Green Onions
6 - 8 slices Bacon 4 cups Broccoli Flowerets
Finely chop raw Broccoli. Slice Green Onion. Cook and crumble
Bacon. Mix these ingredients together.
¾ cup Mayonnaise ½ Tbsp. Apple Cider Vinegar
1/3 cup Sugar
Stir together. Pour over other ingredients and mix well.
Sweetness —

6. Cheese Straws
4 oz Butter (¼ lb) ½ cup Pecans — chopped
½ tsp. Salt Red Pepper
1 lb Sharp Cheese (Cracker Barrel Extra Sharp is great)
(¼ tsp. Cayenne Pepper or ½ tsp. liquid Hot Pepper Sauce)
Start with ½ cup Flour and then mix all ingredients adding a Tbsp.
of Water. Add more Flour as needed. Grate Cheese and let come to
room temperature. Blend in softened Butter. Gradually add other
dry ingredients until well blended. Mix with hands. Place in cookie
press using star plate or pinch off a dab and roll into a log shape-
about 2 long. Bake on ungreased cookie sheets approximately
20-25 minutes in 350° oven.
Big Bowl Salad
1 box Bowtie Macaroni ½ package Spiral Pasta
2 cups Green Grapes 2 cups Red Grapes
4 chopped Green Onions 1½ cups diced Celery
4-6 Chicken Breasts (boiled)
1 large can Mandarin Oranges, drained
1 large can Pineapple Tidbits, drained
1 package Dried Cranberries (Craisins)
1 large bag Cashews
Mix the above ingredients in large bowl and chill for 1 hour.
Mix together in medium bowl:
1 cup Best Foods Mayo
1 bottle Kraft or LiteHouse Coleslaw Dressing
Pour dressing over salad ingredients, mix chill until served.
Optional Choices:
2 bags medium Shell Pasta 4 Chicken Breasts
2 Apples Cheese Toast
1 slice of white bread butter
1 block of cheddar cheese
2 cups Red Grapes (if large, cut in half)
Garlic Toast
Slice enough pieces of cheese with a cheese slicer or knife to cover
the slice of bread. Toast slice of bread until lightly browned. Butter
toasted bread. Place sliced cheese on buttered toast.
Serve and enjoy!
Sweetness —

7. Garlic Toast
1 loaf of grocery store bakery French bread
Softened or whipped butter
Garlic salt
Heat oven Broiler.
Cut French bread into ½ or ¾ inch slices. Butter one side of each
slice, covering the entire face of the bread. Place buttered slices on
a cookie sheet or jelly roll pan.
Lightly sprinkle garlic salt over each buttered slice.
Optional: Butter both sides of the bread, but season only one side
with garlic salt.
Place cookie sheet in oven. Broil until butter is melted and edges
are toasted a light brown, about 3 to 5 minutes. Remove from oven.
Serve warm.
Chicken Mandarin Salad
3 cups diced cooked Chicken
2 Tbsp. chopped Green Onion
1 cup thinly sliced Celery
1 cup well drained Mandarin Oranges
1 cup seedless Purple Grapes
1 cup well drained Pineapple Chunks
½ cup roasted sliced Almonds
½ cup Mayonnaise or Miracle Whip
1 tsp. Salt
2 Tbsp. fresh Lemon Juice
Combine first five ingredients chill several hours. Add Fruit and
Almonds. Chill. Toss with Dressing Garnish (if desired).
Guacamole — from Liza Olsen
Avocados Green Onions
Garlic Salt and Pepper to taste
Cayane Pepper Lime Juice
Slice avocadoes and place in a small bowl. Also add seeds. Chop
Green Onions and add to small bowl. Sprinkle in Garlic and
Seasonings. Mix together. Add Lime Juice to taste.
Sweetness —

8. Orange Mandarin Salad
1 cup chopped Celery
2-3 Green Onions, sliced
1 head of Lettuce (Leaf or Romaine, or Iceberg)
1 can Mandarin Oranges
¼ cup sliced Almonds
2 Tbsp. plus 1 tsp. Sugar
Toss Lettuce, Celery and Green Onions together. Drain Oranges
and add to Lettuce mixture. In small nonstick skillet, sprinkle
Sugar over the Almonds. Cook over medium low heat for five
minutes or so minutes or until almonds are coated and sugar has
dissolved. They brown quickly. Do not burn. Place in small bowl
and allow to cool. Sprinkle on top of salad just before serving.
Serve with Orange Dressing.
½ tsp. grated Orange Peel
1/3 cup fresh Orange Juice
2 Tbsp. Red Wine Vinegar
1 Tbsp. Good Seasons dry Italian Dressing Mix
½ cup Vegetable Oil
2 Tbsp. Sugar
Mix dressing ingredients above in shaker jar. Shake well and chill.
Shake well before serving.
Strawberry Spinach Salad
½ cup Sugar ¼ cup Cider Vinegar
½ tsp. Minced Onion ¼ tsp. Paprika
¼ tsp. Worcestershire Sauce ½ cup Vegetable Oil
2 Tbsp. Sesame Seeds 1 Tbsp. Poppy Seeds
1 bag of fresh Spinach 1 pint sliced Strawberries
Mix Sugar, Vinegar, Onion, Paprika and Worcestershire Sauce
in blender or electric mixer. While blending, add Oil in a steady
stream until thickened. Stir in all seeds by hand. Toss with Spinach
and Strawberries.
Sweetness —

9. Cheese Ball — from Houston Texas Stake
1 stick Margarine 6 ounce Cream Cheese
3 cloves crushed Garlic 3-4 shakes Tabasco sauce
Finely Chopped Walnuts 8 oz. soft Sharp Cheddar Cheese
Mix together the above ingredients with your hands. Chill and
form into a ball. Roll in nuts. May freeze without nuts.
Pretzel Salad
2 2/3 C. broken stick pretzels 2 cups pineapple juice
20 oz. pkg frozen strawberries 1 9-oz container of cool whip
12 oz. softened cream cheese 1¼ C. sugar
One 6 oz. pkg. strawberry Jello
Place margarine and pretzels in 9 x 13 pan. Bake 10 min at 400º.
Cream together 12 oz. softened cream cheese and 1¼ C. sugar.
Spread over slightly cooled pretzels. On top of this mixture spread
1 9-oz container of cool whip. Dissolve one 6 oz. pkg strawberry
jello in 2 cups pineapple juice (heated). Stir in large 20 oz. pkg
frozen strawberries. Allow to thicken almost to jellied point. Pour
over mixture in pan and refrigerate.
Swiss Cheese Fondue — from Esther Everett
¼ Tsp. Salt ¼ tsp. White Pepper
¼ tsp. Nutmeg 2 C. Buttermilk
1 Clove Garlic 3 Tbsp. Cornstarch
1 lb. Swiss cheese (shredded)
1 Loaf French bread-cut so some crust is on each slice
Toss Swiss cheese with cornstarch, salt, pepper, nutmeg. In fondue
pot, heat buttermilk with garlic clove over low heat. When hot,
remove garlic and add cheese, stir constantly till melted. Serve over
low heat. Each person served himself from common dish, dipping
chunks of French bread, which are speared on long forks into
cheese sauce. Serves 8.
Sweetness —

10. Spinach Salad
2 bunches fresh spinach 1 red onion, sliced
1 lb strawberries, sliced 1-1½ C. Feta cheese
½ lb bacon, cooked and coursely crumbled
Candied Nuts:
1 tsp. Salt About ¼ C Sugar
½ C pecans or almonds, coarsely chopped and candied
Heat small fry pan and put nuts in with just enough sugar to coat
nuts. Add 1 tsp. salt. Stir until heat liquefies the sugar and coats
the nuts. Be careful with heat to eliminate burning. Pour nuts onto
nonstick sprayed cookie sheet. When cool, break into small pieces.
Add to salad right before the dressing.
Dressing:
½ C Oil – any flavor or type (extra virgin olive oil option)
1/3 C vinegar
Note: Use apple cider vinegar with vegetable oil or balsamic
vinegar with the extra virgin olive oil.
¼ C. Sugar (white, brown or mixed)
2 Tbsp. onion, chopped 1 tsp. Salt
1 tsp. Dry mustard or 3 Tbsp. Poppy seeds
2 tsp. Dijon mustard (with olive oil and balsamic vinegar)
Combine ingredients. Make dressing one to two hours before
needed and chill. Pour over salad right before serving.
Note: The vegetable oil/apple cider combination is not quite as
heavy and is lighter in color than the extra virgin olive oil and
balsamic vinegar. I cook the bacon, candy the nuts and make
the dressing the day before. Actually, everything can be made
separately prior to the meal and just compiled right before serving.
Cheese Fondue — from Esther Everett
4 Tbsp. Butter 3 Tbsp. Flour
¼ tsp. Salt and Paprika ½ Tbsp. Worstershire Sauce
2 C. Milk 2½ C. Grated cheese
Melt butter, flour, salt and paprika. Gradually add milk stirring
constantly. Add sauce, then the cheese till it melts, stir. Turn to low
heat. Spear a crust of bread with fondue fork and twirl in cheese
mixture, drain, cool slightly before serving. Serves 4-8.
Sweetness — 0

11. Salsa
Juice of 1 lime
1 small tomato
2 Tbsp. sesame oil
½ C chopped red onion
Red pepper flakes
Salt
2 Tbsp. chopped fresh cilantro
1 small avocado, peeled, pitted and chopped
Great served over chicken.
Sweetness —

12. BAKED GOODS,
PIES, CAKES,
BREADS ROLLS
Carrot Cake
2 cups raw grated Carrots 2 cups Flour
2 cups Sugar 1 cup Vegetable Oil
1 cup Nuts ½ cup Coconut-long Angel Flake
3 beaten Eggs 2 Tbsp. Orange Rind
2 teaspoons Baking Soda 2 teaspoons Vanilla
½ tsp. Salt 1 tsp. Cinnamon
1 small can Crushed Pineapple with juice
Mix dry ingredients. Add the remaining ingredients. Bake at 350º
for one hour.
Cream Cheese Frosting:
1 stick Butter or Margarine 1 pound Powdered Sugar
11/2 tsp. Vanilla A little hot water
½ cup Nuts (in frosting or on top of frosting)
1 small package of Cream Cheese (3 ounces)
Sweetness —

13. Banana Cream Pie — from Lanell Rabner, Houston Texas Stake
2 cups Milk 12 large Marshmallows
¼ cup Corn Syrup ¼ cup Sugar
4 Tbsp. Cornstarch ¼ cup Milk
¼ tsp. Salt 3 beaten Egg Yolks
1 tsp. Vanilla ½ tsp. Banana flavoring
Sliced Bananas Baked Graham Cracker Crust
Scald Milk, Marshmallows, Corn Syrup and Sugar in double
boiler. Blend Cornstarch, Milk and Salt together. Combine both
mixtures and cook until smooth. Add Egg Yolks.
Cook for 5 minutes. Remove from heat and add Vanilla and Banana
flavoring. Cool slightly and pour in crust lined with sliced bananas.
Meringue:
3 Egg Whites ¼ tsp. Cream of Tartar
¼ cup Sugar ¼ tsp. Vanilla
¼ tsp. Banana flavoring
Danish Pastries — from Esther Everett
2 cups warm Milk 1 cup Sugar
2 heaping Tbsp. Yeast 1 Tbsp. Sugar
1 tsp. Salt 6-7 cups Flour
2 cubes Margarine, room temperature
2 Eggs beaten, room temperature
Place Margarine and Sugar in bowl. Pour warm Milk over it and let
stand. Mix Yeast with ½ cup warm Water and Sugar. Let stand for
five minutes. Add beaten Eggs and Yeast to other mixture. Add Salt
and Flour. Beat with mixer until dough is too stiff. Then beat with
spoon until Flour is absorbed. Dough should be very soft but not too
sticky to handle. Cover and let rise for one hour in a warm place.
Three Fillings Layer:
ONE: 1 instant Jello Pudding, either Vanilla or Lemon. Put instant
pudding in jar and shake. Spread down center of pastry dough.
TWO: Almond Filling: 1 cube Margarine, 1 cup Rolled Oats, ¾ cup
Sugar and 2 teaspoons Almond Extract. Mix all together, put dabs
on pudding layer.
THREE: Crumb mixture: ½ cube Margarine, ½ cup Flour, ½ cup
Sugar and ½ cup Nuts. Sprinkle on almond filling.
(continued next page)
Sweetness —

14. Beat one egg white and place in small bowl. Mix finely chopped
nuts and sugar in small bowl. Drain and quarter maraschino
cherries. Tear off sheets of aluminum foil. Lay on top of each
other. Roll out 1/6 dough on greased foil, cut edges of dough with
scissors. Add 3 fillings down center and braid across top. Brush
top of pastry with egg white and sprinkle with sugar nut mixture.
Roll edges of foil to form its own baking pan. Lift onto pan or oven
rack. Let rise about 30 minutes. Decorate with cherries. Bake 350
degrees for 25-30 minutes.
Note: When cooled, the pastry can be frosted with powdered sugar
and water mixture dripped on top. Pastry can be frozen and thawed
successfully but it is not advisable when once frozen to reheat as
the pastry tends to become soggy. Just serve cold.
See Diagram to the right for Danish Pastries —
Millionaire Pie
Graham Cracker Crust 2 teaspoons Almond Extract
2 cups Powdered Sugar 3 Eggs
1 stick Butter 1 cup Whipping Cream
½ cup Powdered Sugar 1 cup Pecans
1 large can Crushed Pineapple (well drained)
Bake Graham Cracker Crust for 6 minutes at 350º. Pop into freezer
to cool. Combine Almond Extract, Powdered Sugar, Eggs and
Butter in Mixer until it is whipped. Place in pie shell and put back
into freezer. Place beaters and bowl in freezer. Beat Whipping
Cream until stiff. Add Powdered Sugar. Add Crushed Pineapple
and Pecans. Put topping on top of pie and serve.
Frozen Lemon Pie — from Bonnie Reed, Spring Branch Ward
3 Eggs, separated 1½ lemons—Juice and Rind
½ cup Sugar 1 cup Whipping Cream
Vanilla Wafer Crumbs
Mix Egg Yolks, Sugar, Lemon Juice and Rind. Cook until thick.
Cool. Add stiffly beaten egg whites and cream. Fold into Lemon
Sauce. Line bottom of refrigerator tray with crumbs. Pour in lemon
mixture and top with crumbs. Place in freezer for 12-14 hours.
Sweetness —

15. Diagram for Danish Pastries
Foil —
Bend over to form
edge for baking
Dough —
Place pudding almond
and crumb mixture
Sweetness —

16. Tunnel of Fudge Cake
1½ cups softened Butter 6 Eggs
1½ cups Sugar 2 cups Flour
2 cups chopped Walnuts
Pillsbury Double Dutch Fudge Buttercream Frosting Mix
Cream Butter in large mixer at high speed. Add Eggs, one at a time,
beating well after each. Gradually add Sugar. Continue creaming at
high speed until light and fluffy. By hand, stir in Flour, Frosting Mix
and Walnuts until well blended. Pour batter into greased Bundt pan
and bake at 350º for 60-65 minutes. Cool for two hours and remove
from pan. Cool completely before serving. Although Pillsbury has
stopped making the Buttercream Frosting Mix which is essential to
the above recipe. Below is an adaptation.
1¾ cups Sugar 1¾ cups softened Butter
6 Eggs 2 cups Powdered Sugar
2¼ cups Flour ¾ cup unsweetened Cocoa
2 cups chopped Walnuts
Glaze:
¾ cup Powdered Sugar ¼ cup unsweetened Cocoa
4-6 teaspoons Milk
Heat oven to 350º. Grease and flour Bundt Pan. Combine Sugar and
Butter. Beat until light and fluffy. Add Eggs one at a time, beating
well after each addition. Gradually add 2 cups Powdered Sugar;
blend well. By hand, stir in Flour and remaining cake ingredients
until well blended. Spoon batter into pan. Bake for 45-50 minutes
or until top is set. Cool in pan 1½ hours. Invert onto serving plate
and cool for additional 2 hours. In a small bowl, combine glaze
ingredients, adding enough Milk for desired drizzling consistency.
Spoon over top of cake.
No Bake Lemon Pie
1 package Lemon Jello ½ cup hot water
½ cup Sugar 2 Tbsp. Lemon Juice
1 cup Canned Milk, chilled Graham Cracker Crust
Combine Jello, hot Water, Sugar. Cool for 15 minutes. Beat cold
Milk until foamy. Add Lemon Juice. Whip both mixtures together
until light and creamy. Pour into Graham Cracker Crust and chill
for one hour.
Sweetness —

17. Coffee Cake — from Rita Gregory, Houston Texas Stake
¾ cup Corn Oil ¾ cup Water
4 Eggs 1 tsp. Vanilla Extract
1 tsp. Butter Extract 4 Tbsp. Butter
¼ cup chopped Pecans ¼ cup Sugar
1 Tbsp. Cinnamon ½ cup chopped Pecans
1 package Duncan Hines Yellow Cake Mix
1 4 ounce package Jello, instant Vanilla Flavor
Mix and beat Yellow Cake Mix, Jello, Corn Oil and Water. Beat in
Eggs, one at a time. Mix in Vanilla and Butter Extract.
Grease Bundt pan with 1 tsp. Butter. Sprinkle chopped Pecans.
Mix together Sugar, Cinnamon and Chopped Pecans. Place 1/3
cake batter into pan. Place Pecan Mixture on top and cover with
remainder of batter. Bake at 350º for at least 50 minutes. Cool in
pan and remove.
Glaze:
1 cup Powdered Sugar 2 Tbsp. Milk
½ tsp. Butter Extract ½ tsp. Vanilla Extract
Combine and mix ingredients. Pour glaze over the Bundt Cake.
Pecan Ginger Loaf — from Leona Covey
½ cup soft Butter 1½ cup Sugar
2 Eggs ½ tsp. Cinnamon
½ tsp. Nutmeg 1 2/3 cup flour
2 tsp. Ginger 1 tsp. Baking Soda
¾ tsp. Ground Cloves 1/3 cup Water
1 cup Pumpkin ½ cup Pecan, chopped
Cream Butter and Sugar; add Eggs and beat.
Sift together dry ingredients and add to
creamed mixture alternately with Water. Add
pumpkin. Stir in nuts. Bake in 9 x 5 loaf pan
350º for 60 to 70 minutes.
Sweetness —

18. Poppy Seed Cake — from Arlene Manning, Houston Texas Stake
2 Poppy Seeds ¼ cup Milk
4 Eggs 1/3 cup Wesson Oil
½ cup Milk 1 Tbsp. Lemon Extract
1 tsp. Butter Flavoring 1 tsp. Vanilla
1 package of Yellow Cake Mix
1 small package of Jello Lemon Pudding Mix
Soak Poppy Seeds in ¼ cup Milk overnight. Mix Yellow Cake
Mix, Jello Mix, Eggs, Oil, and Milk together; beat vigorously.
Add Lemon Extract, Butter Flavoring and Vanilla. Follow recipe
on box for mixing. Pour into well greased and floured Bundt pan.
Bake 45 minutes at 350º. Remove and cool for 15 minutes before
turning out onto cake platter. Remove carefully. Spread frosting.
Frosting:
1 cup Powdered Sugar 1 stick Butter
Lemon Extract, Vanilla Milk enough to make thin paste
Out of this World Rolls — from Fran Ripley, Buffalo Grove Stake
¼ cup warm Water 4½ cups Flour
½ cup Shortening ½ cup Sugar
3 beaten Eggs 1 cup Warm Water
2 tsp. Salt
2 packages Active Dry Yeast
Soften Yeast in the ¼ cup warm Water. In large bowl, combine
Shortening, Sugar, Eggs, 1 cup warm Water and Salt. Stir in softened
Yeast and 2½ cups of Flour. Beat with mixer until smooth and well
mixed. Add remaining Flour to make dough soft. Mix well. Cover
and allow to rise in warm place until doubled in bulk. About 1½
hours. Punch down and place in refrigerator overnight. Three hours
before serving, roll out by dividing dough in half and rolling each
portion on lightly floured surface to rectangle ½ inch thick. Spread
with softened Butter. Roll up jelly roll style and cut in one inch
slices. Place cut side down in greased muffin tins. Cover and allow
to rise three hours before baking in 400º oven for 15 minutes or until
golden. Do not over bake. Makes Two Dozen.
Sweetness —

19. English Lemon Pound Cake
½ cup Butter ¼ cup Shortening
1 cup Sugar 3 Eggs
1½ cups Cake Flour ¼ tsp. Baking Powder
½ cup Milk 1 tsp. Vanilla Extract
2 tsp. Lemon Extract
Cream Butter and Shortening. Add Sugar and cream again. Add
Eggs one at a time. Mix dry ingredients together and add to
creamed mixture; mix well. Add Milk and beat two minutes. Stir
in flavorings. Pour into greased loaf pan. Bake 70 - 75 minutes or
until a knife inserted in the center comes out clean.
Fresh Apple Cake
3 cups Flour 2 cups Sugar
1 tsp. Baking Soda ½ tsp. Salt
1 tsp. Cinnamon ½ tsp. Nutmeg
1/8 tsp. Allspice 1½ cups chopped Nuts
3 cups peeled and chopped Apples
Preheat oven to 350º. Grease and flour Bundt (or tube) pan.
Combine above ingredients in large bowl. (Do not use mixer.)
Then add the below ingredients in large bowl:
3 Eggs 1 cup Cooking Oil
2 Tbsp. Vanilla
The mixture is thick. Stir until ingredients are blended. Spoon into
prepared pan. Bake for 1 hour at 350º. (It may take slightly longer.)
Turn out onto plate. Allow cake to mellow and firm before cutting
— at least an hour. Great served alone or with Cool-Whip and/or
caramel sauce.
Coconut Cream Pie
Scald 2 cups Milk. Blend and add to Milk.
3 Tbsp. Flour 1 Tbsp. Cornstarch
½ cup Sugar ¼ tsp. Salt
Beat 2 Egg Yolks and then add to mixture. Cook until thick. Add
1 tsp. Vanilla and ½ cup Coconut. Pour into Baked Pie Shell.
Sprinkle ½ cup Coconut on top of Pie. Add Meringue and bake
until golden brown or cool and serve topped with Whipped Cream.
Sweetness —

20. Chocolate Mint Roll
¼ cup sifted Flour 1 cup Confectioners Sugar
5 Eggs, separated 1 pint Mint flavored Ice Cream
½ tsp. Salt 3 Tbsp. Cocoa
1 tsp. Vanilla
Sift dry ingredients together three times. Beat Egg Yolks until
thick. Fold into mixture. Spread in a shallow 11 x 16 pan lined
with waxed paper. Bake at 400º for 15-20 minutes.
Turn out on a damp towel. Remove wax paper. Cut off edges of
cake and roll up jelly roll style. When cool, unroll, spread with
softened Ice Cream and re-roll in towel.
Freeze until ready to serve. Move to refrigerator one hour before
eating. Slice and serve with chocolate sauce. Serves 8
Chocolate Cream Pie — from Celia Vernier
1½ cup Sugar / cup Cornstarch
1 3
½ tsp. Salt
Mix these 3 ingredients together in a saucepan.
3 cups Milk 4 Egg Yolks, beaten
2 squares Unsweetened Chocolate, chopped (Hershey’s.)
Combine these three ingredients and slowly stir into sugar mixture.
Cook over medium heat stirring constantly until mixture comes to
a boil. (Be patient! If you cook it too fast it will get all lumpy. The
chocolate does not totally dissolve until it boils.) Boil and stir for
one minute. Remove from heat and add: 1 Tbsp. plus 1 tsp. Vanilla.
Quickly pour into a cooked Pie Shell. Cover with plastic wrap
(snug right on the pie filling so that a film does not form.)
Refrigerate for several hours until cold.
¼ cup Powdered Sugar 1 tsp. Vanilla
1 small carton Whipping Cream
Whip Cream. Add Powdered Sugar and Vanilla while whipping.
Top pie with the sweetened Whipped Cream.
Sweetness — 0

21. Banana Nut Bread — from Verlin Olsen, Chicago Temple
1 cup Butter or Margarine 2½ cups Sugar
4 Eggs (unbeaten) 1 cup Sour Milk (or Buttermilk)
3 teaspoons Baking Powder 1½ teaspoons Salt
1 Tbsp. Vanilla 4 cups Flour, sifted
1 Tbsp. Baking Soda 2½ cups Bananas, mashed
1 cup Pecans or Walnuts, chopped
Cream Shortening and Sugar. Add Eggs and beat until well mixed.
Combine Milk, Bananas, and Vanilla. Mix well--alternating with
dry ingredients. (Starting with dry and ending with dry.) Fill 2
well-greased loaf pans ¾ full. Dust with Powdered Sugar and bake
at 350º for 30-40 minutes. Test with toothpick. Remove from oven
and let stand for 10 minutes. Remove from loaf pans. Cool.
Sweet Dinner Rolls
2 cups lukewarm Water 2 packages Yeast
1 Tbsp. Sugar 2 sticks Margarine, melted
1 cup Sugar 3 Eggs
1½ tsp. Salt 8 cups Flour
Mix Water, Yeast and Sugar; set aside. Melt Margarine and add
Sugar; stir. Beat Eggs, slowly add Yeast, Margarine, Salt and Flour
(2 cups at a time). Mix well after each addition. Knead until dough
cleans your hands. Let rise for 4 hours. Shape into rolls. If butter
horns are desired, roll dough into a big circle. Spread with Butter.
Cut out pie-shaped wedges, then roll up. Let rise about 3 hours.
Bake at 350º for 10-12 minutes.
Bread Recipe — Chicago Temple
16 cups hot Water 1 Tbsp. Salt
4 cups Oil 7 Tbsp. Yeast
3 cups Sugar 22 cups Whole Wheat Flour
22 cups White Flour
Combine. Let double. Punch 4 loaves in tray. Make into loaves.
Let it rise. Bake at 375º for 21 minutes. Makes 16 loaves, 1½ to 1¾
pounds each.
Sweetness —

22. Chocolate Cake — from Louise Bland
2 C. Sugar 2 cups Flour
1 tsp. Baking Soda ¼ tsp. Salt
½ C. Buttermilk 4 Tbsp. Cocoa
1 C. cold Water 1 stick Oleo
½ C. Oil 2 Eggs
1 tsp. Vanilla
Mix Flour, Sugar and Salt in large bowl. Put Cocoa, Water, Oleo
and Oil in saucepan and bring to boil. Pour over dry ingredients
while hot. Dissolve Baking Soda in Buttermilk and add along with
Eggs and Vanilla. Beat until smooth. Bake in 18 x 12 inch pan at
400º for 30-35 minutes.
1 cup Sugar ½ stick Margarine
2 Tbsp. White Karo Syrup 1/3 cup undiluted canned Milk
Chocolate Chips, Nuts, and if desired small colored Marshmallows.
Cook until Margarine melts. Add Chocolate Chips (½ cup or so)
until Chocolate Chips melt. Beat. Add Nuts and Marshmallows.
Frost cake while warm. Leave in pan and cut into squares.
Fruit Cocktail Cake — from Barbara Payne
1½ C. Sugar 2 Eggs
2 C. Flour ½ tsp. Salt
2 tsp. Soda 1 #303 can fruit cocktail (not drained)
In large bowl, mix sugar and eggs. Stir in fruit cocktail. Sift dry ingre-
dients and add to fruit mixture. Pour in greased 7 x 11 baking dish.
¼ C. Brown Sugar ½ C. Coconut
Mix brown sugar and coconut together in small bowl and sprinkle
on cake. Bake at 300º for 50-60 minutes.
This cake has no shortening; put topping on while cake is warm.
½ C. Canned milk ¾ C. Sugar
1 stick margarine 1 tsp. Vanilla extract
½ C. Chopped nuts ½ C. Chopped coconut
Combine milk, sugar and margarine in small saucepan. Boil for 2
minutes. Add vanilla, nuts and coconut. Pour evenly over warm cake.
Sweetness —

23. Fudge Pie
1 stick margarine 1 C. sugar
2 Tbsp. flour 2 beaten eggs
1 tsp. vanilla 1 C. chopped pecans (optional)
2 squares unsweetened chocolate
Melt chocolate and margarine. Mix together in a med. Bowl the
remaining ingredients. Add to graham cracker crust. Bake at 350º
for 30 minutes.
Mavey’s White Cake
2 C. of sifted cake flour 1¼ C. sugar
3½ tsp baking powder 1 tsp salt
½ C. Crisco shortening 1 C. milk
1¾ tsp. vanilla 3 unbeaten egg whites
Sift flour, sugar, baking powder and salt into a large mixing bowl.
Add shortening. Mix well. Pour about ½ of milk and mix and
add vanilla. Then add egg whites and mix with a spoon and add
balance of milk. Pour in pan and bake in a 350º. (Use whole eggs
for yellow cake.)
Seven Minute Frosting:
2 egg whites unbeaten 1½ C. sugar
5 Tbsp water 1½ tsp. white Karo syrup
1 tsp. vanilla
Combine egg whies, sugar, water and syrup in top of double boiler
and heat while cooking. Cook 7 minutes or until icing stands in
peaks. Then add vanilla. Cover frosting with coconut.
Applesauce Cake — from Dr. Viehweg
1 C. sugar 2 C. flour
1 tsp. cinnamon cloves 1 tsp. nutmeg
3 tsp. powdered chocolate 1 tsp. cornstarch
1 C. nuts 1 C. raisins
½ C. melted butter
1½ C. unsweetened applesauce - add 2 tsp. baking soda to sauce.
Sift dry ingredients until mixed well. Add nuts, raisins, applesauce
and melted butter. Stir well. Bake in loaf pan for 1 hour in
moderate oven or double and bake in tube in tube pan for a few
minutes longer.
Sweetness —

24. Cherry Nut Angel Food Cake — from Betty Irons
Mix angel food cake mix carefully. Then at the last, fold in gently
½ C. chopped maraschino cherries (drained on paper towel), ½ C.
chopped nuts and ¼ C. cocoa.
Topping:
Whip cream, add powdered sugar 1 tsp. cocoa into cream. Beat.
Carrot Cake
2 C. raw grated carrots 2 C. flour
2 C. sugar 1 C. vegetable oil
1 C. nuts 3 beaten eggs
2 Tbsp. orange rind 2 tsp. soda
2 tsp. vanilla ½ tsp. salt
1 tsp. cinnamon ½ C. coconut—long Angel flake
1 small can crushed pineapple and juice
Mix dry ingredients, add the rest. Bake at 350º for one hour.
Frosting:
1 stick margarine 1 lb. Powdered sugar
1½ tsp. vanilla ½ C. nuts (in frosting or on top)
A little hot water 1 small package cream cheese (3 oz)
Satin Pie — from Naomi E. Christensen
¼ C. Milk Pinch of salt
1 tsp. vanilla ¼ C. sugar
4 eggs, separated 8 baked pie shell
Whipped cream 12 oz. Semi-sweet chocolate chips
Combine chocolate, milk, sugar, and
salt in top of double boiler. Cook over
hot water until mixture is blended and
smooth. Cool slightly. Add egg yolks, one
at a time, beating well after each addition.
Blend in vanilla. Beat egg whites until
stiff. Fold into chocolate mixture,
blending thoroughly. Pour into baked
pie shell. Let set 2 or 3 hours. Serve with
whipped cream. If pie is refrigerated, let
stand at room temperature at least one
hour before serving.
Sweetness —

25. Lemon Cake — from Ola Bennett, 1966
1 pkg. Lemon Jello ¾ C. Vegetable Oil
¾ C. Apricot nectar 2 tsp. Lemon extract
1 pkg. Betty Crocker White cake mix
Mix the above ingredients together.
Four eggs. Add yolks one at a time beating, well between. Fold in
well beaten egg whites. Bake in angel food cake pan 1 hr. 15 min.
at 315º. Glazed Icing:
1 C. powdered sugar
Juice of 3 lemons and glaze while cake is hot.
Mom J’s Pound Cake — from Lilly Jespersen
2 C. butter (1 lb) 2 C. sugar
8 medium eggs 4 C. sifted flour (sift twice)
Cream margarine and sugar with mixer. Add 1 egg at a time and
beat well after ach addition. Add flour and stir on slow speed about
10 minutes. Bake at 325º for 1 hour or till cake springs back after
being touched with finger. **Keeps well, tastes better 2-7 days
after baking. You can add vanilla or almond flavor if you want.
Zucchini Nut Bread
3 eggs 1 C. oil
3 C. sugar 3 tsp. vanilla
3-4 C. flour 3 tsp. cinnamon
¼ tsp. baking powder 1 tsp. soda
1 tsp.. salt ½ C. chopped nuts
2 C. raw, grated zucchini or squash
Beat eggs till foamy. Add oil, sugar and vanilla, mix well. Mix in
zucchini. Add flour cinnamon, baking powder, soda, salt and nuts.
May need more flour. Bake 45 min at 350º or 20-25 min at 325º for
2 loaves. Rather than grating the zucchini, you can blend in with
small amount of water.
Sweetness —

26. Banana Bundt Cake
1½ cups Sugar 2 Eggs
/ cups Sour Milk
2 3 4 Mashed Bananas
1 tsp. Baking Powder 1 tsp. Baking Soda
1 tsp. Salt 2 cups Flour
½ cup Shortening (1 cube of Margarine will do)
Cream together Sugar, Shortening and Eggs. Make Sour Milk by
adding 1 Tbsp. White Vinegar to regular milk to complete 2/3 cup.
Add remaining ingredients to first mixture. Bake at 350º for about
30 minutes or until done.
Chocolate Glaze: 2 cups Powdered Sugar
1 Tbsp. Cocoa ¼ cup melted Margarine
1 tsp. Vanilla
Hot Water or Milk to desired thickness. Mix together and drip over
cooled Bundt Cake.
Sweetness —

27. BEVERAGES
Mock Champagne Punch
6 large (46 ounce) cans Pineapple Juice
3 (1 quart) bottles Ginger Ale
3 (1 quart) bottles White Grape Juice
6 (6 ounce) cans frozen Lemonade Juice
Refrigerate all ingredients for several days before serving. At serving
time, pour over a block of ice in a punch bowl. Makes 3 gallons
Christmas Punch, mulled
2 quarts Cranberry Juice 10-20 cups water
4 cups Sugar ½ Lemon (juice and all)
8 whole Cinnamon sticks 2 Tbsp. whole Cloves
2 cups Orange Juice
Simmer for 10 minutes. Add Orange Juice. Strain. Makes 1¾ Gallon.
Bell’s Apple Cider Punch
1 gallon Bell’s Apple Cider 12 ounces frozen Pink Lemonade
1 quart Cranberry Juice 1 quart Ginger Ale
12 ounces Frozen Orange Juice
Frozen Apple Cider Cubes—optional
Floating Orange Slices—optional
Combine all ingredients except Ginger Ale. Add Ginger Ale just
before serving.
Fruit Slush Punch
6 cups Water 4 cups Sugar
5 ripe Bananas ½ small bottle Maraschino Cherries
1/3 cup Lemon Juice 1 small can frozen Orange Juice
46 ounce can Pineapple Juice
3 quart size bottles of Squirt
46 ounce can Pineapple Juice
Boil water and sugar and then cool. In blender, mix Bananas,
Cherries, and crushed Pineapple. Combine with cooled sugar water
mixture. Add Pineapple Juice, Lemon Juice, and Orange Juice.
Freeze, stirring occasionally. When ready to serve, thaw partially
and add Squirt. Makes a Large Punch Bowl Full.
Sweetness —

28. Raspberry Crush — from Roma Stevens
1 cup Sugar 4 cups cold Water
1 6 ounce can Lemonade 1 12 ounce bottle Sprite
1 10 ounce package frozen Raspberries
1 package Raspberry Kool Aid
Dissolve Kool Aid, Sugar and Water. Add remaining ingredients.
Old-Fashioned Lemonade
Make up the frozen concentrate to half strength. Add ice cubes
and bring to full strength by adding carbonated club soda and stir.
A red cherry and a garnish of lemon or lime will make it picture
pretty and make your friends fell they are very special.
Hot Cocoa Mix
32 oz. box Nestle Quik 16-oz jar non-dairy creamer
1 (1 lb) box powdered sugar ½ Cup Cocoa
8 Quarts (pkg) Non fat dry milk (9 1/3 cups)
1 15-oz. jar Carnation Choc. Malted Milk
Combined above ingredients. Add 1/3 cup mix to 1 cup boiling
water for a mug sized serving.
Christmas Punch, mulled
2 Quarts Cranberry juice 10-20 Cups water
4 Cups or less Sugar ½ lemon (juice and all)
8 whole cinnamon sticks 2 Tbsp. whole cloves
Simmer 10 min. Add 2 cups orange juice. Strain. Makes 1¾ gallon.
Homemade Root Beer
1 bottle root extract 5 lbs sugar
5 gallons water 5 lbs dry ice
Water Punch
1 Tbsp. Citric Acid (ascorbic) 1 Tbsp. lemon extract
5 Quarts water 2½ cups sugar
Float lemon/lime slices
Sweetness —

29. Fruit Slush Punch
6 Cups water 4 Cups sugar
5 ripe bananas 46 ounce can pineapple juice
1/3 Cup lemon juice 1 small can frozen orange juice
1 sml can crushed pineapple
½ sml bottle Maraschino cherries
3 quart bottles chilled Squirt fruit drink
Bring water and sugar to a boil, then cool. In blender, mix bananas,
cherries and pineapple. Combine with cooled mixture and add
pineapple juice, lemon juice and orange juice. Freeze - stirring
occasionally. When ready to serve, thaw partially and add Squirt.
Makes a large punch bowl full.
Five Gallon Punch
3 or 4 lbs sugar 3 Tbsp. citric acid
Ice 1 Can unsweetened pineapple juice
2 6-oz cans frozen orange concentrate
Fill up enough water and ice to make 5 gallons. Add food coloring
and desired color.
Creamy Colada Punch
8.5 oz can cream of coconut 3 C pineapple juice
12 oz ginger ale
Combine. Serve immediately. Makes 10 ½ C. servings.
Cranberry Punch — from Barbara Payne
4 Cups sugar 4 Cups water
6 sticks cinnamon 12 whole cloves
4 Cups cranberries fresh or canned
Cook above ingredients until cranberries are soft. Strain. Add:
12 oz. frozen pineapple 12 oz. frozen orange juice
12 oz. frozen lemonade
Chill. Before serving add 2 quarts of gingerale. Serves 25. Note:
Can make up punch base ahead of time and freeze. Then add
gingerale just before serving. One recipe makes approximately 161
serving ounces. When mixing in punch bowl use approximately 2
cups of punch to every cup of gingerale. (Use as a guideline only)
Sweetness —

30. Almond Punch from Carol Barton, Spring Branch
1 C. Sugar 10 C. Water
1 Tbsp. Almond Extract 1 Tbsp. Vanilla
1 small can Orange juice—frozen concentrate
1 small can Lemonade—frozen concentrate
1 quart bottle 7-UP
Mix and serve.
Hot Orange Punch
2 C. Tang 1 C. Powdered sugar
2 tsp. Ground cloves 2 tsp. Cinnamon
2 tsp. Nutmeg 2 Tubs Crystal Light Lemonade
One Tablespoon mix to 1 mug hot water.
Sweetness — 0

31. COOKIES, BARS
OTHER TREATS
Vinegar Taffy — from Annie Willden
2 cups Sugar 1/8 tsp. Cream of Tartar
2 Tbsp. Margarine ½ cup Vinegar
Pinch of salt
Combine all ingredients. Boil to hard boil stage (260º to 270º) or
until candy will thread when dropped from spoon. Do not stir while
it is boiling. Wipe sugar crystals from sides of pan with damp cloth.
Add food coloring if desired. Cool on buttered platter. Coat palms of
hands and fingers with margarine. Pull taffy until satiny. — or —
1/3 cup Water 1/3 cup Vinegar
2/3 cup White Karo Syrup 1 cup Sugar
2 Tbsp. Margarine ¼ tsp. salt
1 tsp. vanilla (Can add 1 tbsp. cornstarch)
Combine all ingredients in a pan. Bring to a boil, then slightly
lower heat and boil about 5 minutes without stirring. Boil to hard
ball stage (265º–270º). Dip spoon in taffy and hold up spoon. When
candy mixture drips off spoon and spins a thread, it is done. Or,
drop a few drops of cold water till it forms a hard ball. Pour onto
buttered platter. When cool enough to handle, pull until satiny. Pull
in long strips and place on wax paper. Cut with scissors. Wrap, do
not refrigerate. Add food coloring just before pouring onto platter.
“Many winter nights, all of us kids, would go up to grandmother’s
little house. We would sit on the shelf over the woodbox, with our
feet resting on the box edge and wait for the candy to get done.
Then she would get it ready and hand each of us our piece to pull
and what fun it was. By the time it was ready to stretch out on the
wax paper on her bread board, it would be about half gone — from
sampling. She always claimed the vinegar was good for colds and
coughs, though really I don’t think you can taste it much.
“In the winter-time we would pour a little outside on a patch of
clean snow and that was such fun to eat or suck. We loved it! I
can still picture grandmother...her hair was bobbed and curled,
her printer dresses gay in color—about down to the calf of her
legs, and her starched white aprons. She always seem to enjoy her
grandchildren, and how we loved to go to her house. She would also
pop popcorn for us but our favorite was the taffy. It’s the only kind
of candy I remember her making.”
Sweetness —

32. Chocolate Chip Bars — from Raymond Bland’s Mom
½ cup Butter 3 Tbsp. Confectioner’s Sugar
1½ cup Coconut 1 cup Nuts
1 can Eagle Milk
1 cup or more Semi Sweet Chocolate bits
1½ cup Graham Cracker Crumbs
Mix Graham Cracker Crumbs, Butter, and Confectioner’s Sugar
and pat into a 9x13 pan. Sprinkle chocolate bits, coconut and nuts
on top of crust. Pour milk over top. Bake 325º to 350º for about 25
minutes. Cool and cut into bars.
Lemon Bars — from Raymond Bland’s Mom
1 cup Butter or Margarine ½ cup Powdered Sugar
2 cups Flour 4 large Eggs
2 cups Sugar ½ tsp. Baking Powder
4 Tbsp. Flour
2 lemons’ juice or 2 Tbsp. of Real Lemon Juice
Cream together butter/margarine, powdered sugar, and 2 cups flour.
Pour into 9x3 pan and bake for twenty minutes at 350º. Mix Eggs,
Sugar, Baking Powder and 4 Tbsp. flour together with Lemon
Juice. Pour over baked crust. Bake for thirty minutes at 325º- 350º.
Sprinkle with powdered sugar, cool and cut into bars.
Frozen Pumpkin Parfait Squares
— from Evelyn Locke, Houston TX Stake
¼ cup Sugar ¼ cup melted Butter
1½ cup Pumpkin ½ cup Brown Sugar
½ tsp. Salt 1 tsp. Cinnamon
¼ tsp. Ginger 1/8 tsp. Cloves
1 quart Vanilla Ice Cream 1½ cup Graham Cracker crumbs
Mix Graham Cracker Crumbs, Sugar and Butter together. Press
in bottom of 9 inch square pan. Combine all other ingredients and
pour into pan. Cover and freeze until firm. Cut into squares. Top
with whipped cream and nuts. Makes 9, 3 squares.
Sweetness —

33. Dipped Chocolates — from Anne Littlefield
Filling:
¼ tsp. Salt
1 tsp. Vanilla ½ cup Mashed Potatoes
2½ cups to 2 packages of Powdered Sugar
Add Salt and Vanilla to hot Mashed Potatoes. Work in enough
Powdered Sugar to make stiff enough to hold up as small balls.
Use mixer at first and then work in with your fingers. Place balls
on waxed paper until you are ready to dip. Place in refrigerator
or freezer, as they dip easier when they are cold. Use your
imagination for flavoring centers:
Chocolate and Cherries
Peppermint flavor and Green food coloring
Chopped or Whole Nuts
Coconut
Maple Flavoring
Lemon flavor and Yellow food coloring
Orange peel and Orange food coloring
Use only dipping chocolates. Melt chocolate Put melted chocolate
on a cool surface, like a marble slab or a cold plate and roll fillings
in it. If you want to put a swirl on top, let chocolate cool a little
more and let it run off your finger onto the candy. If chocolate gets
too stiff, put it back in pan and melt it again.
Hard Candy
1 cup Sugar 1/3 cup White Corn Syrup
½ cup Water ½ tsp. Flavoring
Food Coloring 1/8 tsp. Citric Acid — optional
Grease inside of lollipop molds with shortening. Place molds on
greased flat surface (marble slab or new flat cookie sheet). Place
clip over tabs of molds and insert sucker stick between tabs.
Combine Sugar, Water and Corn Syrup in small saucepan. Cook
on medium high to 300º (hard crack stage). Remove from heat and
let cool to 275º. Then add flavoring and coloring. Stir until blended.
Pour into molds. Allow to cool until candy is set. Remove clip from
mold then remove mold from lollipop. Set lollipop on second flat
surface to complete cooling.
Use 1/8 to ½ tsp. of Flavoring, depending on concentration. To make
opaque colors, add ½ tsp. of liquid white coloring. Citric Acid may
be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1
tsp. water. Add at same time as flavoring.
Sweetness —

34. Cinnamon Heart Cookies
1½ cup Sugar 2 Eggs
2 Tbsp. milk 4 cups Flour
½ tsp. Salt ½ tsp. Cinnamon
½ tsp. Baking Powder (opt.) 1 cup Butter at room temperature
Cream together the Butter and Sugar until fluffy. Beat in the Egg
and Milk. Mix the dry ingredients together in a separate bowl. Stir
the dry ingredients into the butter mixture. Chill overnight. Preheat
oven to 375º. Roll dough 11/8 inch thickness on a floured surface
and cut with heart shaped cookie cutter. Bake about 8 minutes on a
greased cookie sheet. Cool on rack. Enjoy.
Caramel Sticks
1 cup light Brown Sugar ¾ stick Oleo or Butter
1 cup Flour 1 tsp. Baking Powder
1 Egg, well beaten 1 tsp. Vanilla
1 cup chopped Nuts
Melt Sugar and Oleo/Butter on low heat in saucepan. Cool. Add
Flour, Baking Powder, Egg and Vanilla. Stir in Nuts. Spread in 8 or 9
inch pan. Bake at 325º for 20-30 minutes. Cool and cut into fingers.
Peanut Blossom Cookies — from Hershey’s Kisses
½ cup Shortening 1/3 cup Sugar
/ cup Brown Sugar
1 3 1 Egg
2 Tbsp. Milk 1 tsp. Vanilla Extract
11/2 cups Flour 1 tsp. Baking Soda
½ tsp. Salt Granulated Sugar
¾ cup creamy Peanut Butter
1 bag (8 ounces) Hershey’s Kisses
Heat oven to 375º. Remove wrappers from Hershey Kisses. Beat
Shortening and Peanut Butter in large bowl until well blended. Add
1/3 cup Sugar and Brown Sugar. Beat until light and fluffy. Add Egg,
Milk and Vanilla. Beat well. Stir together Flour, Baking Soda and Salt.
Gradually beat into peanut butter mixture. Shape dough into 1 inch
balls. Roll in granulated sugar. Place on ungreased cookie sheet. Bake
8-10 minutes or until lightly browned. Immediately press a KISS into
center of each cookie. Cookie will crackle around edges. Remove from
cookie sheet to wire rack to cool. Makes about 4 dozen cookies.
Sweetness —

35. Caramel Corn
2 cups light Brown Sugar ½ cup light Corn Syrup
2 sticks Margarine ¼ tsp. Cream of Tartar
1 tsp. Salt 1 tsp. Baking Soda
6 quarts Popcorn 1 cup Honey Roasted Peanuts
In saucepan, combine Brown Sugar, Corn Syrup, Margarine, Cream
of Tartar and Salt. Heat to boiling, stirring over medium high
heat. Stir constantly. Boil rapidly to hard ball stage (260º) - about
five minutes. Remove from heat. Stir in Baking Soda quickly but
thoroughly and pour at once over popcorn and peanuts in large
roasting or baking pan. Stir gently until all kernels are coated. Bake
in preheated 200º oven for one hour. Stir two or three times during
baking. Turn out at once on wax paper. Spread apart and allow to
cool completely. Break apart and store in tightly covered container.
Ranger Cookies
1 cup Sugar 1 cup Brown Sugar
1 cup Butter 2 Eggs
2 cups Flour 1 tsp. Baking Soda
1 tsp. Salt ½ tsp. Baking Powder
1 tsp. Vanilla 2 cups Rolled Oats
1 cup Nuts 1 cup Coconut
2 cups Rice Crispies (or less)
1 cup Chocolate Chips (can substitute butterscotch chips)
Combine all ingredients. Bake for 10-15 minutes at 350º.
Snickerdoodles — from Randall’s
1 cup Shortening 1½ cups Sugar
2 Eggs 2¾ cups Flour
2 teaspoons Cream of Tartar 1 tsp. Baking Soda
½ tsp. Salt 2 teaspoons Sugar
2 teaspoons Cinnamon
Cream together Shortening and Sugar, then beat in Eggs. Sift dry
ingredients, except teaspoons of sugar and cinnamon and add to
cream mixture. Chill dough overnight or for several hours. Pinch
off enough to make balls the size of a walnut. Roll in cinnamon
and sugar. Please on greased cookie sheet and bake at 350º for 8-10
minutes. Makes 4-5 dozen.
Sweetness —

36. Chocolate Buttons
¼ cup softened Butter ½ cup Dark Brown Sugar
1 Tbsp. Milk 1 tsp. Vanilla
¼ tsp. Baking Soda 2/3 cup Flour
1½ teaspoons Shortening ½ tsp. Mint Extract
¼ cup unsweetened Cocoa Powder
4 ounces Bittersweet Chocolate, chopped
4 ounces White Baking Bar, optional
Preheat oven to 375º. In a large mixing bowl, beat Butter, Brown
Sugar, Cocoa Powder, Milk and Vanilla until combined. Beat
in Baking Soda and as much as the Flour as you can. Stir in the
remaining Flour by hand until combined. Shape the dough into a ball.
Divide dough in half. On a lightly floured surface, roll each half to
1/16 inch thickness. Cut with small round cookie cutters. Place on
ungreased cookie sheets. Bake for 4-5 minutes or until edges are firm.
Cool on cookie sheet for one minute; transfer to wire racks and cool.
In a small saucepan, melt Chocolate and Shortening over low
heat, stirring occasionally. Remove from heat. Stir in Mint
Extract. Let stand until just cool enough to handle. If desired, in
a second saucepan, melt White Baking Bar over low heat, stirring
occasionally; let stand.
Transfer the warm chocolate mixture to a plastic bag. If using
White Chocolate, transfer to a second bag. Snip a corner in te bag
to make a small hole. Squeezing gently, drizzle melted chocolate
mint mixture and melted baking bar over cookies in threads. Let
cookies stand until icing hardens. Makes about 12 dozen cookies.
Peanut Cookies
1 cup Flour ½ tsp. Salt
2 Tbsp. Shortening 1 Egg
1 cup chopped Peanuts ½ cup Sugar
¼ cup Milk 1 tsp. Lemon Juice
Mix dry ingredients together. Add melted shortening to beaten
Egg. Add Milk and Lemon Juice. Mix well with dry ingredients.
Add Peanuts. Drop with tsp. on greased pan. Bake 10-15 minutes.
Sweetness —

37. Million Dollar Fudge — from Grandma Jespersen
12 ounces Chocolate Chips
1 tsp. Vanilla
4½ cups Sugar
A pinch of Salt
7 ounces Marshmallow Fluff
1 stick (½ cup) Margarine
1¼ cups chopped Walnuts, optional
1 can (14½ ounces) Evaporated Milk
Line 10 x 15 inch cookie sheet with wax paper. Put Chocolate
Chips in mixing bowl. Cover Chocolate with Marshmallow Fluff.
In heavy kettle, combine Milk, Margarine and Sugar. Cook to
boiling point; stirring constantly. Boil (rolling boil, steady but not
hard) for six minutes. Pour boiled mixture over Chocolate Chips
and Marshmallow Fluff. Beat 3 minutes. Do not let it loose its
shine. While mixing, add Vanilla and Salt. Walnuts, if wanted, can
be added at this time. Spread into pan. Cut into squares when set.
Grammy’s Chocolate Cookies — from Martha Stewart
2 cups Flour ¼ cup Cocoa Powder
1 tsp. Baking Soda ½ tsp. Salt
2 large Eggs 2 teaspoons Vanilla Extract
1¼ cups (2 sticks 4 Tbsp.) unsalted Butter, softened
2 cups Sugar, plus more for dipping
Sift together Flour, Cocoa Powder, Baking Soda and Salt; set aside.
Beat Butter, Sugar and Eggs in mixer. Add Vanilla and mix to
combine. Gradually add Flour mixture and combine. Cover bowl with
plastic wrap and chill until firm, about one hour. Heat oven to 350º.
Line baking sheets. Roll dough into 1 inch balls. Dip top of each ball
into sugar. Place on cookie sheets. Bake until set about 8 minutes.
Chewy Crunchies — from Aunt Edna
1 6 ounce package Chocolate Bits
1 6 ounce package Butterscotch Bits
1 large can Chow Mein Noodles
Melt Chocolate and Butterscotch in double boiler. Stir in Chow
Mein Noodles until well coated. Spoon onto wax paper and cool.
Sweetness —

38. Dutch Wedding Cookies
1 cup Butter 4 Tbsp. Sugar
2 cups Flour Powdered Sugar
½ cup Nuts, or perhaps chopped Chocolate Chips
Combine all ingredients, except Powdered Sugar. Bake 15 minutes
at 325º. Don’t bake until brown. Take out of oven and roll in
Powdered Sugar. When cool, roll in Powdered Sugar again. Makes
about 3 dozen.
Neiman’s $250 Cookie Recipe
2 cups Butter 2 cups Sugar
2 cups Brown Sugar 4 Eggs
2 teaspoons Vanilla 4 cups Flour
5 cups Oatmeal 1 tsp. Salt
2 teaspoons Baking Powder 2 teaspoons Baking Soda
24 ounces Chocolate Chips 1 8-ounce Hershey bar
3 cups chopped Nuts
Blend Oatmeal in a blender to a fine powder; set aside. Cream
Butter, Sugar and Brown Sugar. Add Eggs and Vanilla. Mix
together with Flour, Oatmeal, Salt, Baking Powder and Baking
Soda. Add Chocolate Chips, Hershey Bar and Nuts. Roll into balls
the size of a walnut and place on cookie sheet. Bake for 6 minutes
at 375º. Makes 112 cookies.
Story behind recipe:
A friend of a friend had lunch at the Hedges’ at Neiman’s in
November, and for dessert she had a cookie. She thought it
was the most wonderful cookie she had ever tasted and she
asked if the recipe was available. She was told that it was,
but it cost two fifty.
In December when she got her bill, there was a charge of
$250. She called and told them there was a mistake — that
the charge should be $2.50. She was told that there was no
mistake — that the charge was correct!
She has vowed to get them back, and wants to get the recipe
out to everyone she possible can, and asks that everyone who
gets a copy send it to everyone they know — and here it is.
Sweetness —

39. Almond Roca — from Diane L.
2 cups Butter 2 cups Sugar
1 3/ cup Water
Boil to 280º; it will turn a tan color. 2 cups sliced Almonds Place
Almonds in bottom of 9 x 13 pan, lined with buttered aluminum
foil. Pour hot mixture into pan. Cool slightly, about five minutes.
1 16-ounce Milk Chocolate, Dove Bars
Chopped Walnuts
Place melted chocolate into pan. Sprinkle with chopped Walnuts.
Chocolate Waffle Cookies
½ cup Margarine 2 Eggs
¾ cup Sugar 1 tsp. Vanilla
1 cup Flour Dash of Salt
2 squares unsweetened Baking Chocolate
Melt Chocolate with Margarine. Set aside. In another bowl, beat
Eggs. Add Sugar, Vanilla, Four and Salt. Blend together with
Chocolate mixture. Spoon into hot waffle iron sprayed with Pam.
Cook at medium heat (about 1½ minutes). Serve with ice cream and
hot fudge sauce. You can serve leftovers cold with frosting.
*You can substitute 6 Tbsp. Cocoa plus 2 Tbsp. Margariine.
Peanut Butter Chocolate Cups
One stick melted Butter 1 pound Powdered Sugar
Miniature Paper Cups
One jar (18 ounce) Smooth Peanut Butter
Mix Peanut Butter and melted Butter together. Add Powdered
Sugar, and knead with hands until smooth. This peanut butter
mixture can be rolled into a small ball--smaller than a marble,
and dipped in chocolate or used for centers in the bon bon mold.
To make peanut butter cups, put a small amount of melted (candy
chips) chocolate into the bottom of the peanut butter cup mold. Add
a ‘ball’ of the peanut butter mixture, then cover with more of the
melted chocolate. Put mold into freezer section of the refrigerator
for about four minutes. When set, turn mold over and tap finished
candy out onto table.
Sweetness —

40. Homemade Tootsie Rolls
1 tsp. Vanilla ¾ cup Powdered Milk
½ cup Light Corn Syrup 3 cups Powdered Sugar
1½ cup Semi Sweet Chocolate, melted
Knead all ingredients together until well mixed. Roll into a long
roll or log and cut into pieces. You may not need to use all the
Powdered Sugar.
Congo Squares
2 cups Brown Sugar 3 Eggs
2/3 cup Oil
Combine in mixing bowl:
2 ½ tsp. Baking Powder
2 ¾ cup Flour ½ tsp. Salt
Mix remaining ingredients together. Add package of chocolate
chips. Bake at 350º for 30 minutes.
Black Dog’s Valentine Fortune Cookie Recipe
1 cup all-purpose Flour 2 Tbsp. Cornstarch
½ cup Sugar ½ tsp. Salt
½ cup Salad Oil 1 Tbsp. Water
2 Tbsp. Vanilla
½ cup Egg Whites (whites of about 4 large eggs)
Prepare fortune poems or love notes to include in cookies. Cut or
fold the paper so that it’s approximately 1 inch by 3 inches.
Mix all the dry ingredients together. Then add Oil and Egg
Whites, beating until smooth. Beat in Water and Vanilla. Drop
1/3 cup of batter onto a greased baking sheet and spread evenly
into a 10-inch circle. Bake only one or two at a time in a 300-
degree oven for about 14 minutes or until light golden brown. (If
underbaked, cookie will tear during shaping.) With a wide spatula,
remove one cookie at a time from the oven.
Working quickly, flip the baked cookie onto your hand. (Use a
towel or wear cotton gloves to keep the cookie from sticking to your
hand). Place a fortune in the center of cookie and fold it in half. Do
not crease the cookie. Then fold the two ends of the cookie toward
each other and hold together for a couple of minutes while the cookie
becomes firm. Repeat steps until all the batter is used. Makes six
large fortune cookies.
Sweetness — 0

41. Blueberry Cookie Recipe
1 cup softened Butter 1 tsp. Vanilla
¼ cup Sugar 2 Eggs
1 tsp. Baking Soda 2¼ cups Flour
1 pint fresh Blueberries (1 cup chopped Nuts--optional)
¾ cup firmly packed Brown Sugar
1 package French Vanilla Instant Pudding
Bake 375 degrees for 15 - 20 minutes.
Autumn Spice Bars
2 cups Flour 2 teaspoons Baking Powder
1 tsp. Cinnamon 1 tsp. Cloves
1 cup Oil 1 can (15 ounce) Pumpkin
2 cups Sugar 1 tsp. Baking Soda
1 tsp. Nutmeg ½ tsp. Salt
4 Eggs
Blend all ingredients at low speed until moistened. Beat 2 minutes
at medium speed. Pour into a greased 15 x 10 pan and bake for
25 minutes at 350º.
Frosting: 2 cups Powdered Sugar
1 Tbsp. Milk 1 tsp. Vanilla
1 package (3 ounce) softened Cream Cheese
In small bowl, combine frosting ingredients. Beat until smooth. Spread
over cooled bars. Leftovers should be refrigerated. Makes 36 bars.
Popcorn Balls — from Esther Everett
1 C Sugar / C Water
1 3
1/3 C White syrup ¾ tsp. Salt
3 Quarts Popcorn ½ Cube Butter
¾ tsp. Vanilla Food Coloring
Mix ingredients except popcorn. Cook till it threads. Pour corn
over syrup and toss lightly. Wet hands and shape. Nuts, raisins or
cherries may be added to corn. Makes 12 balls.
Sweetness —

42. Almond Bark
2 cups Sugar 6 Tbsp. Water
4 sticks Butter 1 package Almonds
1½ BIG Hershey’s Chocolate Bar (Dark Chocolate works well)
In a food processor, finely chop Nuts. Put in a cereal bowl. Then
finely chop the Candy Bars. Put in another cereal bowl. Prepare two
cookie sheets (with edges). Either use parchment to cover the bottom
or grease well with margarine. Place trays on padded surface such
as a cup towel underneath as they will be very hot when mixture
is poured on. In a heavy pan, with candy thermometer in place,
begin cooking sugar, water and butter. Use a medium heat and stir
constantly with a wooden spoon. When the temperature reaches
about 215º, it seems to hover for a while but be patient and continue
stirring until the temperature starts climbing. Turn temperature
down slightly and keep stirring until the hard crack stage which is
about 302º.
Immediately pour half of mixture into each of the two cookie
trays. One person to each tray--spread out the mixture with a
wooden spoon. Then sprinkle the chocolate on using a metal spoon
and moving quickly. Use back of spoon to press into the cooked
mixture. Then sprinkle on nuts and with fingers, press over the
chocolate.Slide tray into freezer for a few minutes to set. Then
break into pieces and serve.
No Bake Peanut Butter Bars
One pound Powdered Sugar
1 cup Ritz Cracker Crumbs
1 cup Margarine
1½ cups Peanut Butter
1 12 ounce bag Chocolate Chips
1 cup Graham Cracker Crumbs
Mix Powdered Sugar, Cracker Crumbs, Margarine and Peanut
Butter. Press into 9 x 13 pan. Melt Chocolate Chip pieces and
spread over mixture. Cool in fridge. Cut into squares. Store these
in fridge.
Sweetness —

43. Marshmallows — from Donna Harris
1 Tbsp. Gelatin ¼ Cup cold water
4 Cups Boiling water 2 Cups Sugar
1/8 Teaspoon Salt 1 Teaspoon Vanilla
Confectioner’s Sugar
Soak gelatin in cold water until all is taken up. Boil sugar and hot
water to soft-ball stage (238º). Add vanilla and salt to gelatin. Pour
syrup slowly over gelatin, beating constantly with whisk until cool
and thick. Butter shallow pan slightly and dust with confectioner
sugar. Turn mixture into pan smoothing top evenly. Dust with
confectioner’s sugar and let stand overnight. Cut into small squares
and roll in confectioner’s sugar.
Original Nestle Toll House Cookies
2¼ Cups unsifted flour 1 tsp. Baking soda
1 tsp. Salt 1 C. Butter
¾ C. Sugar 2 Eggs
1 tsp. Vanilla ¾ C. Firmly packed brown sugar
1 Cup Chopped nuts (optional)
One 12-oz. pkg. (2 Cups) Nestle Toll House Morsels
Preheat oven to 375º. In small bowl, combine flour, baking soda and
salt; set aside. In large bowl, combine butter, sugar, brown sugar
and vanilla extract; beat until creamy. Beat in eggs. Gradually add
flour mixture; mix will. Stir in morsels and nuts. Drop by rounded
measuring teaspoonfuls onto ungreased cookie sheets. Bake at 375º
for 8-10 minutes.
Peanut Butter Cookies
½ C. Butter ½ C. Peanut Butter
½ C. Sugar ½ C. Brown Sugar
1 Egg 1¼ C. Sifted flour
½ tsp. Baking powder ¾ tsp. Soda
¼ tsp. Salt
Mix butter, peanut butter, sugars and egg thoroughly. Sift dry
ingredients together and stir in. Chill dough. Preheat oven to 375º.
Roll dough into walnut size balls. Place 3” apart on lightly greased
cookie sheet. Flatten with fork dipped in flour—criss-cross. Bake
10-12 min. or until set but not hard. Makes 3 dozen.
Sweetness —

44. Starlight Sugar Crisps — from Esther Everett
1 Cake Yeast ¼ C. lukewarm water
3½ C. Flour 1½ tsp. salt
½ C. Butter ½ C. Shortening
2 Eggs, beaten ½ C. sour cream
1 tsp. Vanilla
Soften 1 cake yeast in ¼ C. lukewarm water. Sift together flour and
salt into mixing bowl. Cut in butter and shortening until particles are
size of small peas. Blend in eggs, sour cream, vanilla and softened
yeast. Mix thoroughly. Cover, chill at least 2 hours to 4 days. Roll
out half of chilled dough on pastry board which has been sprinkled
with about ½ cup of vanilla sugar (1½ C. Sugar to 2 tsp. vanilla).
Fold one end of dough over center. Fold other end over to make 3
layers. Turn ¼ way around and repeat rolling and folding twice,
sprinkling board with additional sugar as needed.
Roll out a 16 x 8 rectangle, about ¼ inch thick. Cut into 4 x 1
strips. Twist each strip 2 or 3 times. Place on ungreased baking
sheet. Bake at 375º for 15-20 minutes. Makes 5 dozen.
Sugar Cookies with Filling — from Sharyn Hendricks
Cookies:
2¼ C. Sifted Flour ¼ tsp. Salt
2 tsp. Baking Powder ½ C. Shortening
1 C. Sugar 2 Eggs, beaten
½ tsp. Vanilla 1 Tbsp. Milk
Raisin filling:
/ C. Sugar
1 3 / C. Hot water
1 3
1 C. Raisins 1½ tsp. Butter
1 Tbsp. Flour Dash salt
Combing filling ingredients and cook until thick. Cool.
Sift flour, salt and baking powder together. Cream shortening and
sugar, add eggs and vanilla. Then add sifted ingredients and milk.
Toll out dough and cut into circles. Place a tsp. of filling on half
the circles, keeping it away from the edges. Cover with remaining
circles and press together around edges with tines of fork. Bake on
baking sheet in moderate oven, 375º for 12 minutes.
Sweetness —

45. Carmel Popcorn
1 C. Butter 3 Quarts popped corn (2 batches)
1 C. Brown Sugar Pinch of soda
½ tsp. Cream of Tartar Pinch of salt
Boil butter and brown sugar for 5 minutes. Remove from heat and
add remaining ingredients. Pour evenly over popped corn, less
sticky carmel corn is desired, spread this popcorn on a cookie
sheet and bake at 200º for one hour.
Marshmallow Eggs — from Nancy Hugo
6 Tbsp. Cold water ½ C. Water
1 tsp. Vanilla 2 pkg. Knox gelatin
1½ C Sugar Dash of salt
Soften gelatin and 6 Tbsp. water together. Bring ½ C water and
sugar to boil. Then add softened gelatin and cool until warm. Beat 12
minutes. Add vanilla and salt while beating. Pour in flour mold. Dip
in chocolate (16 oz milk chocolate, 2 Tbsp. paraffin melted together.
To make mold: Take large pan (8 x 13 x 2) and fill half-
full of flour. Using an egg make depressions in the flour. Fill
depressions with marshmallow cream. Sift some flour over top
of marshmallow. Let set about 5 minutes or until firm enough to
retain shape when removed. Then dip in chocolate until covered.
Let set on plate or wax paper until set. Disply finished eggs in
cupcake fluted paper cup. At Christmas time use a bell or tree mold
to make depressions. Serves 30.
Caramel Corn
6 quarts Popped corn, discard kernels or burned pieces. Keep
popped corn warm in a very low oven while making syrup.
Syrup: Melt 2 sticks margarine. Stir in 2 C. Brown Sugar (firmly
packed), ½ C Corn Syrup, 1 Tsp. Salt.
Bring to boil, stirring constantly. Remove from heat and add: ½
tsp. soda and 1 tsp. vanilla.
Gradually pour over popped corn in a large bowl, mixing well
with a fork. Turn into tow large shallow baking pans. Bake at 250º
for one hour, stirring every 15 minutes. Set pans out of oven, cool
completely. Break caramelized corn apart. For cracker jacks add
peanuts to hot caramel mixture.
Sweetness —

46. DESSERTS
Lemon or Lime Dessert — from Lilly Jespersen
1 box of Vanilla Wafers ¾ cup Sugar
1¼ cup Water 1 stick of Butter or Oleo, melted
1 lemon – some grated rind 1 can milk – refrigerate overnight
1 small box Lime or Lemon Jello
Place bowl and beaters in refrigerator overnight. Roll vanilla wafers
into crumbs. Mix with melted butter. Line bottom of 9 x 13 pan with
mixture. Save some to sprinkle over top. Make Jello with Hot Water.
Add Sugar and juice of Lemon with Lemon Rind. Put in refrigerator
until just barely set. Whip canned Milk and refrigerate overnight.
Add lemon or lime Jello and beat. Pour in pan, sprinkle wafer mix
over top. Set in refrigerator. Makes 16-18 bars.
Carrot Pudding — from Sister Pond, Texas Mission Cook
1 cup grated Carrots 1 cut grated Potatoes
1 tsp. Baking Soda 1 cup Bread Crumbs
1 cup Flour ½ tsp. Salt
1 cup Sugar 2 Tbsp. Shortening
1 cup Raisins 1 tsp. Nutmeg
1 tsp. Cinnamon 1 tsp. Allspice
Nuts, optional
Combine all ingredients. Steam for three hours.
Berry Surprise — from Linda Burgener, Houston Texas Stake
1 cup Flour ½ cup Margarine
¼ cup Brown Sugar ¼ cup Walnuts
Cut ingredients together to the size of peas. Place in 8 x 13 pan.
Spread out thin. Toast in oven at 350º until tan – about 15 minutes.
Let cool. Keep 2/3 in pan as crust. Take 1/3 out to be crumbled on top.
1 cup Sugar 2 Egg Whites
2 teaspoons Lemon Juice 1 medium container Cool Whip
1 large package Frozen Strawberries, thawed
Beat Egg Whites until frothy. Add Sugar, Lemon Juice and
Strawberries. Beat at high speed for ten minutes. Add Cool Whip.
Pour over crust. Sprinkle remaining crumbs as topping. Freeze for
several hours.
Sweetness —

47. Blueberry Dessert — from Gwen Swinyard
1½ cup crushed Graham Crackers
¼ cup Sugar 1/3 cup melted Butter
Mix ingredients and press into 8 pie plate. Chill.
1 ounce package Cream Cheese, softened
1/3 cup Sugar 2 Eggs, beaten
½ tsp. Vanilla
Mix ingredients and pour into crust. Bake 15 minutes at 375º. Cool.
½ cup Sugar 2 Tbsp. Lemon Juice
Pinch of Salt 2 ½ Tbsp. Corn Starch
Juice from Blueberry Can 1 #202 can Blueberries, set aside
Cook the above ingredients over low heat until thick, except
Blueberries. Then add Blueberries and Cool. Pour over custard
mixture. Let stand for 3-4 hours or overnight. Serve with 1 Pint
Whipped Cream.
Pink Fluff — from Julie Jeffrey
1 8 ounce carton Cool Whip, thawed
1 can Red Cherry Pie Filling
1½ cups chopped Nuts
1½ cup small Marshmallows
1 16 ounce can Fruit Cocktail, drained
Put Fruit Cocktail in bowl. Add Marshmallows and stir. Let set
while Marshmallows absorb some of the moisture. Add the Pie
Filling and Nuts; stir. Fold in Cool Whip. Refrigerate overnight.
Makes 4 cups.
Watermelon Ice Cream Dessert
16 ounce Cool Whip 1 pint Raspberry Sherbet
Chocolate Chips
Dye half of the Cool Whip green with food coloring. Line a 1 quart
bowl with tin foil. Spread the Green Cool Whip inside the bowl.
Freeze for about ½ hour. Spread remaining Cool Whip over
the Green Cool Whip and freeze for another ½ hour. Mix the
Chocolate Chips in with the Raspberry Sherbet and scoop into the
frozen Cool Whip bowl. Freeze overnight or for at least 4 hours.
Sweetness —

48. English Trifle
2 10-ounce packages of frozen Raspberries
2 10-ounce packages of frozen Strawberries
2 3-ounce packages Raspberry Jello
2 3-ounce packages Strawberry Jello
1 large Angel Food Cake, broken into bite-size chunks
1 quart Vanilla Ice Cream, slightly softened
3 sliced Bananas
½ pint Whipping Cream
2 3-ounce packages Tapioca Pudding
1 cup chopped Pecans
Cook Tapioca Pudding according to directions. Dissolve Jello in
3 cups boiling water. Add frozen Strawberries and Rraspberries.
Cool until syrupy and starting to set up.
In large, clear, beautiful bowl, layer:
1/3 of Jello mixture ½ of Cake chunks
½ of Banana slices
½ of Ice Cream spread over cake
Top with ½ of Tapioca Pudding Repeat the layers, then end with
Jello on top. Garnish with Whipped Cream and Nuts. An extra
large recipe that’s great for company.
Frozen Lemon Dessert
Crust:
¼ cup Sugar 1/3 cup melted Butter
1½ cups Crushed Graham Crackers
Mix and press into a 10 x 6 x 2 pan. Cool.
Custard:
3 Eggs ¼ cup Sugar
¼ cup Lemon Juice ¼ tsp. Cream of Tartar
1 Tbsp. Powdered Sugar 1/8 tsp. Vanilla
1 cup Whipping Cream
2 - 3 teaspoons grated Lemon Rind
Beat 2 Egg Yolks and 1 whole Egg in medium-size pan. Stir in
Sugar, Lemon Rind and Juice. Stir over low heat until thick. Cool.
Beat egg Whites until foamy. Add Cream of Tartar and continue
beating. Add Powdered Sugar a spoon at a time. Beat until stiff
peaks form. Add Vanilla.Then mix cream into Egg Whites. Fold in
cooled lemon mixture. Pour over Crust. Freeze.
Sweetness —

49. Oatmeal Scotchies
1¼ cups all-purpose flour 1 tsp. baking soda
½ tsp. ground cinnamon ½ tsp. salt
¾ cup granulated sugar ¾ cup packed brown sugar
2 large eggs
1 cup (2 sticks) butter or margarine, softened
1 tsp. vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package) Butterscotch Morsels
Preheat oven to 375° F. Combine flour, baking soda, cinnamon
and salt in small bowl. Beat butter, granulated sugar, brown sugar,
eggs and vanilla extract in large mixer bowl. Gradually beat in
flour mixture. Stir in oats and morsels. Drop by rounded Tbsp.
onto ungreased baking sheets. Bake for 7 to 8 minutes for chewy
cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets
for 2 minutes; remove to wire racks to cool completely. Yields - 48
cookies (4 dozen)
Pan Cookie Variation:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread
into prepared pan. Bake for 18 to 22 minutes or until very lightly
browned. Cool completely in pan on wire rack. Makes 4 dozen bars.
Fruit Cake from Bette Browning, Houston Texas Stake
3 Eggs — beat Whites and Yolks separately
½ pound Butter (2 sticks) ¼ cup Brown Sugar
2 cups Flour 1/8 tsp. Salt
½ tsp. Baking Powder ¼ cup whole Milk
½ ounce Lemon Extract 1 tsp. Vanilla
1 tsp. Butter Flavoring 2 cups Pecans, chopped
8 ounces candied Cherries, cut in half
8 ounces candied Pineapple, same size as Pecans and Cherries
Beat Egg Yolks. Add Butter and Sugar and cream together. Add
dry ingredients alternately with liquids and flavorings. Add Pecans
and candied fruit. Pour in 3 beaten Egg Whites and gently mix.
Grease pan and then line bottom of pan with brown paper. Bake at
300º for one hour.
Sweetness —

50. No-Bake Chocolate Oatmeal Goodies
1 cup coconut ½ cup peanut butter
2 cups sugar 1/3 cup Nestle’s Quik
½ cup milk 1 tsp. vanilla
2 ½ cups oatmeal (I think you use Quick Cooking Oats)
1 stick oleo (or margarine for you younger persons)
Combine sugar, Quik, and milk and boil for 1½ minutes. Remove
from heat and add peanut butter, oleo and vanilla until peanut
butter and oleo are melted. Quickly stir in coconut and oats. Drop
on waxed paper in serving sizes and let set up.
Note from Celia – as you drop the goodies on the waxed paper
the ingredients get thicker and thicker so work quickly. I have
also thrown in some raisins in place of the coconut as my kids
and husband did not like coconut. This is more like a candy than
a cookie !!! I first got the recipe from Ruth Ann and made it often
because it is sooooo fast and sooooo yummy.
Pie Crust from Grandma Esther Everett
One Pie Crust:
2 Tbsp. Cold water 1 C and 2 Tbsp. Unsifted flour
½ tsp Salt 1/3 C. Mazola oil
Bake at 450º for 12-15 minutes.
Two Pie Crusts:
1¾ C. Unsifted flour 1 Tsp. Salt
½ C. Mazola oil 3 Tbsp. Cold water
Bake at 425º for 34-45 minutes.
Sweetness — 0

51. Lemon Cake
1 C. Sweet butter 2 C. Sugar
3 Eggs 3 C. Flour
1 tsp. Baking powder ¼ tsp. Salt
1 C. Buttermilk 3 Tbsp. lemon juice
Grated zest of lemon
Cream together butter and sugar. Beat in eggs one at a time. The
mixture should be light. Mix together flour baking powder and
salt. Alternately incorporate buttermilk with the butter mixture,
beginning and ending with the flour mixture. Add lemon juice and
zest. Bake in a nonstick tube pan at 300º for 50 minutes. Test for
doneness with a toothpick. For Glaze, Beat together:
¼ C. of soft butter 1½ C. Powdered sugar
3 Tbsp. Lemon juice
Decorate with tiny curls of lemon rind.
White Chocolate Popcorn
Use 2 pkg. Pop Secret Jumbo microwave popcorn (make sure it
has the little oval shape thing that says Land O Lakes butter). 1
pkg. (12 oz) Guittard vanilla chocolate chips. Pop the popcorn in
the microwave. Pour popped corn onto a cookie sheet and take the
kernels out, put popcorn into large bowl.
Put the vanilla chips in a large bowl and microwave on high for 30
sec, stir, 30 sec, stir, 30 sec, stir. It should be creamy. Spoon over
the popcorn, mix and then pour out on a cookie sheet. It set up a
little as it cools.
Lemon and Lime Curd
3 large lemons 3 limes
¾ C. Butter—unsalted 2 C Granulated sugar
4 large eggs, well-beaten
Wash lemons and limes and finely grate the rinds. Squeeze, and then
strain, the juice of the lemons and limes. Melt the butter in a double
saucepan. Add the lemon rind, juice, sugar and well-beaten eggs.
Cook the mixture over low heat for about 25 minutes, stirring
continuously until it is smooth and thick. Remove from the heat and
whisk mixture until slightly cooled. Pour into warm, sterilized jars and
cover at once. Refrigerate. Use within two months. Makes 2 pints.
Sweetness —

52. Caramel Nut Roll from Mary Elizabeth Penrod
Fondant:
1 lb. Confectioners sugar (sifted)
½ C. Instant nonfat dry milk solids
½ C. Granulated sugar ½ C. Light corn syrup
1/3 C. Butter or margarine 1 tsp. Vanilla
Mix together thoroughly with confectioners sugar and dry milk. In
a heavy saucepan, put the granulated sugar, corn syrup and butter;
cook and stir constantly over medium heat until sugar is dissolved
and mixture just boils. Stir in vanilla. Continue stirring until a
small amount of mixture mounds slightly when dropped from a
spoon. Turn into a greased pan or plate to cool. When cool form
into three rolls about 10 inches long.
Caramel:
1 C. Coarsely broken walnut or pecan pieces
1½ C. Sugar 1/3 C. Dark corn syrup
½ C. Butter or margarine ¼ C. Water
½ C. Instant nonfat dry milk solids
Grease well ¾ of a cookie sheet. Spread the nut pieces over the
bottom of the pan. In a heavy saucepan put the sugar, corn syrup
and butter. Mix together the dry milk and water; add to sugar
mixture. Cook and stir constantly over medium-low heat until
temperature reaches 250º on a candy thermometer or until a small
amount when dropped into a cup of very cold water forms a ball
that holds its shape but is still malleable. Immediately pour over
nuts in pan. Cool. When cool, divide into three equal strips.
Remove caramel strip from pan one at a time, place nut side down
on waxed paper. Put one fondant roll on each caramel strip and
stretch caramel around toll until completely covered. Seal.
Wrap closely in wax paper or plastic wrap. Store in refrigerator.
Makes 2¾ pounds of candy.
Sweetness —

53. Watermelon Cake from Anne McClelland, TX
2 packages angel food cake mix
— (2 step kind such as Duncan Hines)
1 bottle (¼ oz) each—red, green, yellow food coloring
¼ C Semi-sweet chocolate pieces
2 packages creamy white frosting mix (or make your own)
Prepare egg-white packet from one package of cake mix, following the
directions on box and adding one bottle of red food coloring to water
required. Add flour packet as directed. Set this batter aside. Prepare
egg-white packet form second package of mix, this time tinting the
water a medium yellow-green. Add second flour packet as directed.
Spread green batter on bottom and sides of two deep four-quart
metal bowls. Or use four-quart Pyrex glass bowls. Spread a
cupful of red batter in bottom of each bowl. Sprinkle on about ten
chocolate chips, add more batter, sprinkle more chocolate chips.
Repeat until all batter is used—ending with batter. Bake at 375º for
30-40 minutes or until top is well-browned.
Remove from oven and immediately slice off any cake that may have
risen above the tops of the bowls. Turn bowls over, cool on wire racks.
Now prepare frosting: Place both packages of frosting mix in a
large bowl along with required butter and water. Prepare as package
directs, adding enough green and a little yellow food coloring to
make a deep green rind color. When cakes are completely cook,
remove from bowls and frost all but the flat (cut) surface. Cut one
cake into eight “watermelon” wedges. To keep the other cake sitting
upright, prop it at the back with cake scraps. Makes two cakes.
Best Apple Crisp from Lilly Jespersen
1 C Orange juice 1½ C Sugar
1 tsp. cinnamon 1½ C. Flour
½ tsp. Salt 1½ stick oleo or butter
12 large apples, cored, peeled and sliced to ¼ inch thick
Arrange apples in greased 9 x 13 pan, pour juice over apples.
Combine ¾ C. of sugar and cinnamon and sprinkle evenly over
apples. Combine flour, remaining sugar and salt. Cut in margarine
until crumbly, spoon over apples. Bake at 350º for about 1 hour or
until apples are tender and crust is light brown. Serve hot or cold
with cream or ice cream. Serves 16-18.
Sweetness —

54. Cake Frosting from Anna in Littlefield, TX
1 C. Crisco 1 tsp. Salt
2 lbs. Powdered Sugar 2/3 C water
1 Tbsp. Vanilla
Thoroughly beat ingredients together.
Orange Dessert from Ruth Anne Hymas
2 C. Milk 1 C. Sugar
2 Egg yolks, beaten 1 3-ounce pkg orange gelatin
1 tsp. Lemon juice 2 C. Cool whip
Angel food cake Coconut
Nuts
1 Can (15¾ oz) crushed pineapple—drained
Heat milk and sugar to scalding. Remove from heat and add to
eggs yolks beating in a mixer, stirring constantly. Add orange
gelatin, stir until dissolved, add lemon juice. Add pineapple. Let
mixture set until jelled. Then add 2 egg whites stiffly beaten and
2 cups cool whip. Cut angel food cake into bite size pieces. Lay on
bottom of 9x13 pan and pour orange mixture over angel cake bites.
Smooth with knife. Sprinkle with coconut and chopped nuts. Chill
over night or at least several hours. Serves 12-15
Pumpkin Muffins from Celia Vernier
2 Eggs 1 C. Milk
1 C. Mashed pumpkin ½ C. Melted shortening
3 C. Sifted flour 1 C. Sugar
2 Tbsp. Baking powder 1 tsp. Salt
1 tsp. Cinnamon 1 tsp. Nutmeg
1 C. Raisins
Beat eggs slightly. Stir in milk, pumpkin, and shortening. Sift
together all dry ingredients. Stir into mixture just until moistened.
Batter will be lumpy. Fold in raisins. Fill greased muffin cups or
paper baking cups 2/3 full. Sprinkle ¼ tsp. sugar over each muffin.
Bake at 400º for 18-20 minutes. Makes 12 muffins.
Sweetness —

55. Lemon Meringue Pie
¾ C. Sugar 1¾ C. Warm water
½ tsp. Salt 3 Tbsp. Cornstarch
2 Tbsp. Flour 2 eggs, separated
Grated rind of lemon
5 Tbsp. Lemon juice (or 3 of lime)
Sift dry ingredients, add water and cook over med. Heat until
thick, stirring constantly. Add some of hot mixture to slightly
beaten egg yolks, then return to boiler and continue cooking until
blended. Remove from fire. Add juice. Put into baked shell. Cover
with meringue, bake 15 minutes at 350º.
Bolingbrook Banana Bread from Karen J. Berthelson
2 Melted sticks butter 2 C. Sugar
2 Eggs 2 C. Mashed bananas
1¼ tsp. Vanilla extract 3 C. Flour
½ tsp Salt 2 tsp. Baking Soda
Optional: 1 C. Chopped walnuts
Preheat oven to 350º. Sift flour, salt and baking soda. Mix butter
and sugar in large bowl. Add eggs one at a time. Add bananas and
vanilla. Fold in flour mixture and walnuts and blend. Grease two
loaf pans and divide batter between pans. Bake for one hour or
until toothpick comes out clean. Let cool.
Merri Lou’s Banana Bread
from Merri Lou Ericson at Christopherson Travel
1 Cube Butter or margarine, soften and beat with mixer
1 C. Sugar, Mix with butter
1½ tsp. baking soda, mix in
5 ripe bananas, mash one at a time add to mixture
—(mix after each banana)
3 C. Flour, mix in one cup at a time
Pour into two loaf pans, sprayed with Pam. Bake at 325º for
50-55 minutes.
Sweetness —

56. Ritz Bits Snack
½ C Margarine 12-ounces dry roasted peanuts
one 12-ounce box Ritz Bits ½ C. White Karo Syrup
¾ C. Sugar
Spread in jelly roll pan: one 12-ounce box Ritz bits and 12-ounces
dry roasted peanuts. In saucepan: Melt ½ C Margarine, ½ C. White
Karo Syrup, ¾ C. Sugar.
Bring to boil. Cook 5 minutes. Remove from heat. Add 1 tsp.
baking soda and 1 tsp. vanilla. Drizzle over Ritz mix. Bake 250º
for one hour stirring every fifteen minutes. Spread on wax paper.
Rice Chex Goodies
6 oz. pkg. Chocolate chips
½ C. peanut butter ½ C. Butter
Melt together and pour over 8 C. Rice Chex. Set 1 hour. Stir in 1 C.
powdered sugar.
Hot Spice Punch (Orange) from Celia Vernier
8 C. Hot water 1 C. Sugar
¼ tsp. Cloves 1 stick cinnamon
Juice of one lemon 1 large can frozen orange juice
Place spices in pan with 2 of the 8 cups of water. Steep for ½
hour. Mix remaining water, sugar, orange juice and lemon juice.
Combine with the spice water that has been strained. Serve hot.
Mrs. Field’s Cookies
1 Stick margarine ½ C Brown sugar
6 Tbsp. White sugar ½ Tbsp. Vanilla
1 Egg ¼ Tsp. Salt
¼ Tsp. Soda 1½ C. White flour
1½ C. Choc. Chips ½ C. Nuts
Mix by hand margarine, sugars, vanilla and egg. Add remaining
ingredients. Bake on ungreased cookie sheet at 300º for about 18
min or until barely starts to brown.
Sweetness —

57. Nut Clusters
1 tsp. ground cinnamon / C. sunflower seeds
1 3
½ C. slivered almonds / C. sesame seeds
1 3
1/3 C. raisins 8 oz. white choc.
Combine seeds, nuts and raisins in mixing bowl. Melt white
chocolate. Stir in cinnamon. Pour melted chocolate into mixing
bowl and stir well. Using a teaspoon, spoon the mixture into small
paper baking liners. Allow cluster to set. Makes 24.
Sour Cream Chocolate Chip Cookies from Mary Fullmer
3 Eggs, slightly beaten 1 C. Crisco shortening
1 C. Sour cream 2 C. Sugar
1 tsp. Vanilla 5 C. Sifted flour
3 tsp. Baking powder 1 tsp. Salt
½ tsp. Baking soda 1 C. Chopped nuts if desired
1 large bag semi-sweet choc. Chips (or more)
Beat eggs, shortening, sour cream, sugar and vanilla until light and
fluffy. Add dry ingredients and blend well. Add chocolate chips
and nuts. Bake at 375º for 8-12 minutes.
Spice Cookies
2 C. Flour 1 tsp. Cinnamon
1 tsp. Cardamon, ground 1 tsp. Black pepper
½ tsp. Salt ¾ C. Sugar, superfine
1 tsp. Baking soda 1 Tbsp. Warm water
1 Tbsp. Molasses, mild 1½ sticks unsalted butter, soften
Whisk together in a bowl flour, cinnamon, cardamom, pepper and
salt. Beat together butter and sugar at high speed until pale and
fluffy. Stir baking soda into warm water in a cup until dissolved
then stir in molasses. Add baking soda mixture to creamed butter
and sugar and mix until combined well. Then beat in flour mixture
until just combined. Dough will be crumbly but will hold together
when rolling balls.
Put oven rack in middle position and preheat oven to 350º. Butter
2 large baking sheets. Roll level teaspoons of dough into balls,
arranging them about 2 inches apart on baking sheet. Flatten balls
into 1¼ inch rounds with tines of a fork, dipping fork in flour to
prevent sticking if necessary. Bake cookies until golden brown, 10-
12 minutes, then transfer to a rack to cool.
Sweetness —

58. White Trash
Chex or Crispix Cereal Pretzels
M M’s Peanuts
White Chocolate Chips 1 Tbsp. Oil
Melt white chocolate chips and oil in the microwave for approx.
2 minutes. Stir. Put back in microwave for about 1 min. Stir until
smooth. Add cereal, pretzels, mm’s and peanuts. Stir until well
coated. Spread out on cookie sheet, let harden and break apart.
Enjoy!!
Apple Crisp — from Esther Everett
½ cup Water ½ cup Butter
1 cup Sugar ¼ cup Brown Sugar
1 tsp. Cinnamon ¾ cup Flour
6-8 apples, sliced thin (4 cups)
Pour Water over Apples. Cream Butter, Sugar, Brown Sugar,
Cinnamon and Flour. Spread over Apples. Bake for 30 minutes at 300º.
Geranium Cake
Line a cake tin with scented geranium, rose or lemon leaves, etc.
Pour over this a cake mix (any white or yellow cake mix will do).
Bake as directed. Delicious and makes the kitchen smell good too!
Sweetness —

59. Sweetness —

60. MAIN DISHES
Barbeque Brisket and Sauce
6 or 8 breast of Beef Brisket
Pepper, Salt and Garlic Salt
Shortening
Sprinkle well on both sides of Brisket with Salt, Pepper and Garlic
Salt. Melt Shortening over bottom of large Dutch oven. Brown
meat on both sides, fat side down first. Cover with tight lid and
bake in 325º oven for about 3 hours.
After first hour of cooking, turn meat periodically. When natural
juices begin to diminish, keep ½ cup water in roaster pan so the
meat will gently braise in brown drippings. When meat “sticks”
real tender with a fork, remove from oven and let stand for 30
minutes in pan. Then place meat on cutting board and slice
crosswise in ¼ inch slices with electric knife. Place meat on large
serving platter. Heat 3 cups of Texas Barbecue Sauce. Pour over
meat allowing the sauce to go between the slices. Cover the platter
with aluminum foil and let soak 1 hour before serving. Garnish
with lemon slices from the cooked sauce and with springs of
parsley. I cover the platter with foil and put in a low oven while
preparing the rest of the meal.
Texas Barbeque Sauce
50 ounce Catsup 2 Tbsp. Liquid Smoke
½ cup Salad Oil 2 large Onions (chopped)
½ cup Worcestershire Sauce 2 Lemons (sliced—rind and all)
1 Tbsp. Salt 2 Tbsp. Dry Mustard
1 Tbsp. Pepper 4 large Garlic Buttons
1 quart 7-Up 2 (8 ounce) cans Tomato Sauce
Combine all ingredients in a large Dutch oven or heavy container.
Bring to boil and reduce heat to a low boiling point, stirring
occasionally. Cook until gravy consistency or about 1½ hours.
Put in sterile jars. Makes about 5 pints.
Ruth Ann’s Version:
I cover the meat with foil (wide-size). Rather than using garlic
buttons, I use garlic salt. My platter is oven-safe so after pouring
the sauce on the meat, I cover the platter with foil and put in a low
oven while preparing the rest of the meal.
Sweetness — 0

61. Quick Skillet Zucchini — from Esther Everett
2 Tbsp. Olive Oil 2 Tbsp. Onion, chopped
5 fresh Mushrooms, sliced 1 large fresh Tomato, chopped
½ tsp. Oregano ½ tsp. Salt
Parmesan Cheese 1 large Zucchini, sliced or diced
In large skillet, heat Olive Oil. Add Zucchini, Onion, Mushrooms,
Tomato and season with Oregano and Salt. Sprinkle Parmesan
Cheese over all and cook covered for 10 minutes.
Barbeque Chicken — from Lilly Jespersen
1 medium chopped Onion ¼ cup Margarine
Add 1 cup Ketchup ¼ cup Vinegar
¼ cup Sugar (brown/white) 1 tsp. Salt
½ cup Worcestershire Sauce ¼ cup A-1 Sauce
½ cup Water
8 Chicken Breasts (or whole chicken cut up)
Brown Onion and Margarine. Add Ketchup, Vinegar, Sugar, Salt,
Worcestershire Sauce, A-1 Sauce and Water.
Dip Chicken Breasts in Flour. Brown. Put Chicken in casserole or
flat pan. Pour liquid mixture over Chicken. Bake 350 degrees for
one hour or until done.
Shells and Sauce
1 14.5 oz. can of tomato sauce
1 lb. of medium shell pasta Parmesan cheese, grated
Prepare pasta according to instructions on box. As pasta is
cooking, open can of tomato sauce and pour into a small saucepan.
Heat sauce on medium to medium-low heat, stirring periodically to
prevent scorching. When sauce is warmed, reduce heat to simmer
until pasta is ready.
When the pasta is ready, drain the pasta. Turn off the heat on the
sauce. Spoon pasta into bowls. Ladle sauce over the top of the
pasta. Sprinkle grated Parmesan cheese liberally over the sauce
and pasta. Serve and enjoy!
Alternative sauce preparation: Sauce can be heated in the
microwave instead of being warmed in the saucepan on the stove.
To heat in the microwave, open the can of tomato sauce and pour
contents into a microwave safe bowl. Cover. Put covered bowl into
the microwave and heat for one and a half to two minutes.
Sweetness —