Don't buy that old frozen pie that costs big bucks
and don't waste your money on that expensive
birthday cake from the bakery that was probably
made with a mix. Make your own pies, cakes, and
desserts and save big bucks. Here's a selection fo
fun and easy sweet things. Get in the habit of
making these items, and everybody will swear you
are a cook that is touched by heavenly flavor.
Blend margarine, sugar, egg, milk and vanilla. Stir. Add the rest of the dry ingredients. Roll out
on a floured board 1/8 inches thick and cut into cookies. Place on ungreased cookie sheet. Bake
at 400 degrees for 5 to 7 minutes.
Boil sweet potatoes until done, peel the skins off (after boiling). Mash with beaten eggs,
amrgarine, and brown sugar. Add pumpkin pie spices (cinnamon, nutmeg, ginger), pour in
unbaked pie crust and bake at 350 degrees until a knife in the center comes out clean (about 45
minutes).
Mix flour, salt, and shortening. Add enough ice water so it holds together. Knead for several
minutes, roll out and place in pan. Tip: place dough between two sheets of wax paper when
rolling it out. If you don't roll it out between two sheets of wax paper, fold it in half, and then
again in quarters (after rolling!), to place dough in pie so it doesn't tear. Then unfold and arrange
in pan. If the dough tears, dip your fingers in water and press it back into place, or "patch" with
extra pieces of dough, moistening the fingers first. Note: there are as many different recipes for
pie crust as there are cooks. This recipe is among the less complicated possibilities, but there is
no doubt that pie crust is challenging. Practice makes perfect, though, so keep working on it.
Mix all ingredients together (you can dump them all in a blender and spin). Mix thoroughly.
Pour into a ten inch pie plate that has been greased and florued. Bkae at 350 degrees for 60
minutes. This pie makes its own crust and a coconut topping.
Line unbaked pie crust with sliced peaches (fresh or drained canned). Mix other ingredients
gogether and pour over the peaches. Let stand for five minutes before baking. Bake at 400
degrees for 10 to 15 minutes. Reduce heat and bake at 325 degrees for 30 minutes or until filling
is set.
Mix the flour and baking powder together. In a separate bowl, mix the sugar and margarine
together and then mix in the flour and baking powder mixture. Add the milk, mix well. Add the
beaten egg whites. Mix well. Makes two 8 inch layers or one 13 x 9 inch cake. Bake layers 30
to 35 minutes, sheet cake 35 to 40 minutes, at 350 degrees.
Mix flour, sugar, and baking powder. Add milk and melted margarine, mix well. Pour batter
into baking pan (use a casserole dish). Pour pie filing on top of the batter, or pour the drained
can of peaches or other fruit on top. Use one or two cans, as budget and taste allow. The batter
rises up and covers the fruit as it bakes. Bake in 350 degree oven for 30 minutes (or until golden
brown on top).
Mix dry ingredients. Add melted margarine, then add beaten eggs. Mix well. Bake at 350
degrees in 9 inch square pan for about 15 minutes. Icing: Mix 1/3 cup milk, 1 stick oleo and 4
tbsp of cocoa, bring to a boil. Remove from heat and add 2 cups powdered sugar and 1 tsp
vanilla. Spread on brownies.
Mix biscuit mix, sugar, shortening, egg, and 1/4 cup milk. Beat vigorously for 1 minute. Add
vanilla to remaining milk, stir in gradually the ½ cup milk. Beat 30 seconds. Pour into 8 inch
square pan. Bake in 350 degree oven for 35 to 40 minutes, top with favorite icing.
Mix flour and sugar together, add milk and beaten eggs, mix very well, so there are no lumps.
Add margarine and cook over medium heat until thickened, stirring constantly. Add sliced
bananas and vanilla. Put a layer of vanilla wafers in a dish. Pour pudding over wafers. Chill and
serve. Variations: use crushed pineapple in place of bananas. Use 1/4 cup cocoa instead of
bananas for chocolate pudding.
Beat eggs and sugar together until light and fluffy. Add fruit cocktail (with syrup) and beat
again. Mix dry ingredients together and add to fruit cocktail mixture, mix well. Add vanilla,
mix. Spread in a 15 x 10 x 1 inch pan that has been greased and floured. Sprinkle cocounut and
nuts over the otp (optional), abke at 350 degrees for 20 to 25 minutes. Glaze while warm with the
following: mix 3/4 cup sugar, ½ cup margarine, 1/4 cup milk in pan and boil for 2 minutes,
stirring constantly, add ½ tsp vanilla and cool. Drizzle on bars.
Cream sugar and shortening (or margarine) together. Mix dry ingredients, add to sugar mixture.
Mix well. Add remaining ingredients, mix well. To this basic cookied, you can add: chocolate
chips, nuts, coconut, lemon juice, etc. You can also substitute one ucp oats for one cup of the
lfour. Bake at 350 degrees for 10 to 12 minutes.
Mix together flour, sugar, baking powder, dahs of salt. Add shortening, milk, lemon and vanilla.
Beat for two minutes. Add unbeaten egg yolks, beat for two more iminutes. Pour into two 8"
pans (greased and floured) or one 13 x 9 pan. Bake in 350 degree oven. Layers: 30 to 35
minutes, large cake, 35 to 40 minutes.
ake a cup, any reasonable size, from the cupboard. Fill it with sugar. Put it into a bowl. Take
the same cup, fill it with flour, put it into bowl and add baking powder. Break eggs into the cup
and beat with fork. Add milk to fill the cup, pour over sugar and flour, beat. Put into a cake pan.
Bake at 350 degrees for 25 to 30 minutes.
Heat oven to 450 degrees. Beat eggs slightly, add rest of ingredients. Pour into pie pan lined
with unbaked pie crust. Bake 15 minutes, then reduce heat to 350 degrees and bake 10 to 15
minutes more, until a knife inserted one inch from the side o the pie comes out clean. The center
may stil look soft, but it will set. If you bake it too long, the custard becomes watery. You can
make this pie with three eggs, if so, reduce milk to 2 cups.
Mix all ingredients together well. Pour into a greased and floured 9 x 13 pan. Bake 30 minutes
at 350 degrees. (For richer cake, use 2 eggs. For icing: cook 1 stick margarine, 1 cup sugar, ½
cup milk, for 3 minutes (boiling). Remove from heat and add 1 cup nuts (optional), 1 cup
coconut, 1 tsp vanilla, spread on cake.
Mix the dry ingredients together, then add the melted margarine, milk, eggs, and vanilla. Preheat
oven to 350 degrees asnd bake for 25 to 30 minutes. Makes two 8" layers or a 9 x 13" pan or a
cast iron skillet-full. Icing: combine in a pan one stick of margarine, 6 tbsp of milk, and 4 tbsp of
cocoa. Bring to a boil, add 2-3 cups of powdered sugar, vanilla, and nuts (optional). Mix
horoughly, spread on cake while hot. Variation: add ½ cup mayonnaise to the batter for extra
richness.
Use four cups mix for one cake. To this mix add ½ cup melted margarine, 1 cup water, 2 beaten
eggs, and 1 tsp vanilla.
Mix dry ingredients, add milk, vanilla, and eggs, mix well until smooth. Bake in a 9 x 9 inch pan
at 350 degrees until brown and the top springs back when you touch it. Serve with strawberries
and ice cream, or other favorite topping. For small shortcakes, fill muffin tins about 2/3 full and
bake.
Mix dry ingredients, add melted margarine and mix until it is the consistency of coarse corn
meal. Add milk and stir. Turn out onto floured board and knead for a minute or two. Roll the
dough out so it is 1/8 inch thick. Cut into 8 squares. Place some sliced apples into the center of
each square and sprinkle with sugar and cinnamon, dot with margarine (apple pie filling can be
used in place of apples and sugar). Fold in the corners over the apples and pinch together. Place
foled side down in a 10 x 13 baking dish and cover with sauce. Sauce: mix together 2 cups
sugar, 2/3 cup melted margarine, 3 tbsp flour, 1 tsp vanilla. Add 3 cups boiling water. Continue
to boil until the sauce thickens, so it is like a think white sauce (it will thicken more while
baking. After covering with sauce, bake 45 minutes at 350 degrees. Serve warm: variation: use
prunes or cherries or apricots instead of apples.
Combine all ingredients and stir until well blended. Store in tightly covered container. Makes
about 24 servings of pudding. Keep mix on hand and you'll always be able to fix a good dessert
or snack fast.
Combine pudding mix and water in saucepan. Cook over medium heat, stirring constantly, until
thickened. Add margarine and remove from heat. Stir some of the hot mixture into the beaten
egg, then blend this mixture into the pudding and cook one minute. Remove from heat and add
vanilla, pour into dessert dish. Serve warm or chilled. Makes six servings. For chocolate
pudding, add 1/4 cup cocoa.
Quick White Icing Put a cup or two of powdered sugar ina bowl, add a little (say two tbsp) milk until it is to spreading consistency. Add flavorings if desired (such as powdered cocoa, for chocolate icing, or lemon extract, for lemon icing). Color with food coloring, if desired.
Cocoa Icing Mix 2-2/3 cups powdered sugar and 1/3 cup cocoa, add 1/3 cup margarine (room temperature) and 3 to 4 tbsp milk. Stir until well blended.
Creamy White Melt ½ cup shortening in saucepan, remove from heat, add 2-1/2 tbsp flour and 1/4 tsp salt, stir until blended, slowly add ½ cup milk, stir well. Bring to boil, stirring constantly. Boil 1 minute, remove from heat, stir in abotu 3 cups powdered sugar and ½ tsp vanilla. Stir until thick enough to spread.
Butter Icing Blend together 5 tbsp butter, 3 cups powdered sugar, add about 3 tbsp milk and 1-1/2 tsp vanilla and stir until smooth. Makes enough frosting for two 8 inch layers or one 13 x 9 cake. Can substitute margarine.
Orange or Lemon Icing Make butter icing, only omit the vanilla and use orange or lemon juice instead of the milk. You can add a little grated orange or lemon rind for extra flavor.
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