All recipes in this collection compiled and/or created by James T. Jones
ALMOND PASTE TWIRL - APPLE CAKE - APPLE CRISP
APPLE DUMPLINGS - BANANA NUT CAKE - BROWNIES
BROWNIES 2 - BUTTERMILK PIE - CHOCOLATE DELIGHT
CHOCOLATE PIE - CINDERELLA CAKE - COCONUT CREAM PIE
CREAM PUFFS - CREAM FILLED TREAT - EGG CUSTARD PIE
FRESH APPLE PIE - HUMMINGBIRD CAKE - JEFF DAVIS PIE
KENTUCKY PECAN PIE - MERINGUE PIE - MERINGUE PECAN PIE
NO CRUST APPLE PIE - OLD-FASHIONED PEACH CAKE - QUICK APPLE DUMPLING
QUICK BROWNIE PIE - PULL-APART COFFEE CAKE - PEANUT BRITTLE
PUMPKIN CAKE - DOUBLE STRAWBERRY CHEESECAKE - STRAWBERRY POUND CAKE II
STRAWBERRY POUND CAKE - STRAWBERRY PIE - TEXAS PIE
VANILLA WAFERS
ALMOND PASTE TWIRL
3 to 3.25 Cups flour
1/2 teaspoon salt
1 Pack active dry yeast
1 Egg
1 Cup milk
6 Tablespoons butter or margarine
1/3 c. sugar
Almond Filling
Powdered sugar frosting
Note that the Almond filling and
powdered sugar frosting recipies are
listed at the bottom.
In large mixer bowl, combine 2
cups of flour and the yeast. In
saucepan heat together milk, butter,
sugar and salt just till warm (120 to
155 degrees) stirring constantly
until butter almost melts. Add to
dry mixture in mixer bowl. Add egg.
egg. Beat at low speed of electric
mixer for 1/2 minute, scraping bowl
constantly. Beat 3 minutes at high
speed.
By hand, stir in enough of the
remaining flour to make a soft dough.
Knead lightly on floured surface till
smooth, about 3 to 5 minutes. Shape
into ball. Place on greased surface.
Cover. Let rise in warm place till
double, about 1 hour. Punch dough
down. Let rest 10 minutes. Roll
into 18x12-inch rectangle. Spread
with Almond Filling. Roll up from
long edge jelly-roll style. Punch to
seal edge. Place seam side down
diagonally or shape into a ring on a
large greased baking sheet. Cut with
kitchen shears every 1/2 inch to
bottom. Gently pull slices
alternately to the left and to the
right. Let rise in warm place till
nearly double, about 45 minutes.
Bake at 325 degrees for 20-25
minutes. While still hot spread with
Powdered Sugar Frosting. Makes 1
lg. coffee bread.
ALMOND FILLING
Cream together 1/3 cup granulated
sugar and 2 tablespoons butter or
margarine till light and fluffy.
Stir in 1/4 cup ground almonds and
1/4 teaspoon almond extract.
POWDERED SUGAR FROSTING
Combine 3/4 cup unsifted powdered
sugar, 1 tablespoon milk and 1/2
teaspoon vanilla extract. Beat until
smooth. Sprinkle coffee bread with
slivered almonds, if desired.
APPLE CAKE
2 Cup chopped apples
1/4 Teaspoon soda
1 Cup sugar
1/4 Teaspoon salt
1/4 Cup melted butter or margarine
1/4 Teaspoon cinnamon
1 Egg
1/2 Cup chopped pecans
1 Cup flour
Mix above ingredients and bake in
an 8x8-inch pan at 350 degrees for 30
minutes.
GLAZE
1 Cup sugar
1/2 Cup condensed milk
1/4 Cup butter or margarine
1 Teaspoon vanilla extract
1-1/2 Tablspoon flour
Mix together flour, butter sugar
and milk. Heat over low flame until
thickened. Add vanilla extract.
Pour over cake and top with whipped
cream. Delicious when served warm.
APPLE CRISP
6 to 8 medium apples, sliced
1 Tablespoon cinnamon
1/4 Cup water
1/2 Teaspoon salt
Preheat oven to 350 degrees.
Place sliced apples in a 10x6 or 8x8
inch buttered baking dish. Sprinkle
with cinnamon, salt and water. Blend
together the following mixture and
drop over the apples: 3/4 cup flour, 1
cup sugar and 1/3 cup butter or
margarine. Bake for 45 minutes.
APPLE DUMPLINGS
3 Tart cooking apples
3 Dashes cinnamon
1 Cup sugar
1/2 stick and 1 teaspoon butter
2 Cups water
Peel, core and cut apples into
thirds. In the center of each third
put a dash of cinnamon, 1 teaspoon
of sugar and 1 teaspoon of butter.
Make a double pie crust and divide
into to parts. Roll out each part and
divide into four or five squares.
(You will need nine pastry blankets.)
Wrap each apple portion in a
blanket and place in two 8-inch or
one 9x13-inch baking dish.
Mix 2 c. water, 1 c. sugar, dash
of cinnamon and 1/2 stick of butter.
Boil 2 minutes and pour around
apples. Bake 1 hour at 350 degrees.
BANANA NUT CAKE
2/3 Cup shortening
1 Cup sugar
4 Eggs
2 Teaspoons baking powder
1 Teaspoon soda
2 Cup mashed bananas (ripe)
1 Teaspoon salt
3-1/2 Cups sifted all-purpose flour
1 c. chopped pecans
Cream together shortening and
sugar then add eggs and beat well.
Add dry ingredients, then bananas.
Stir in pecans. Bake in tube pan at
350 degrees for 45-50 minutes or till
done. Remove from pan and cool.
BROWNIES
1 Stick butter
3 Squares semi-sweet chocolate
1 Teaspoon baking powder
1-1/2 Cups sugar
1/4 Teaspoon salt
1-1/2 Cups flour
1 Teaspoon vanilla extract
1 Tablespoon Karo syrup (white)
1 Cup pecans
3 Eggs
Preheat oven to 350 degrees. In
an iron skillet, melt butter and
chocolate squares over very low heat.
Mix in sugar, syrup, syrup, vanilla,
and (when cool) eggs. In separate
bowl mix flour, salt and baking
powder. Combine mixtures and pecans
and bake 30 minutes in shallow pan.
cut into squares.
BROWNIES 2
1/2 Cup oil
1 Teaspoon vanilla extract
1 Cup sugar
1/4 Teaspoon salt
3 Tablespoons cocoa
1 Cup flour
2 Whole eggs
1/4 Cup nuts
Preheat oven to 350 degrees.
Cream sugar, oil and cocoa. Add
eggs and beat with spoon only enough
to mix well. Add flour and salt.
Add vanilla extract and nuts. Bake
in well greased and floured 9x9-inch
pan for about 20-25 minutes. Remove
from heat before fully done.
BUTTERMILK PIE
2 Cups sugar
2 Tablespoons flour
3 Eggs well beaten
1/2 Cup melted butter
1 Cup sour buttermilk
1 Tablespoon vanilla extract
Preheat oven to 325 degrees. Mix
sugar and lour. Add eggs, melted
butter, sour buttermilk and vanilla
extract. Mix well and pour into a
9-inch uncooked pie shell.
Bake 45-55 minutes.
CHOCOLATE DELIGHT
1 Stick butter
1 Cup flour
1 Cup chopped nuts
1 Cup powdered sugar
1 Cool Whip brand whipped topppng
8 Ounces cream cheese
1 Box instant vanilla pudding mix
1 Box instant chocolate pudding mix
3 Cups cold milk
Preheat oven to 350 degrees. Mix
butter flour, and chopped nuts.
Spread in the bottom of a 9x12 inch
pan and bake 20 minutes.
For the first layer to be spread over
this crust, combine powdered sugar,
1 cup Cool Whip and cream cheese.
For the second layer, mix the instant
vanilla pudding mix, chocolate
instant pudding and milk. Beat until
thick. Pour over first layer. Top
with Cool Whip. Sprinkle with
chopped pecans or other dressing if
desired.
CHOCOLATE PIE
1 Cup sugar
2 Eggs (separated)
3 Tablespoons flour
1/4 Stick margarine
1-1/2 Cups milk
1 Teaspoon vanilla extract
1/2 Cup sugar
2-1/2 Tablespoons cocoa
1 Teaspoon vanilla extract
1 Baked bie crust
Mix together sugar, flour and
cocoa. Add milk and cook until
thick. Add egg yolks and margarine.
Cook 2 minutes longer. Add vanilla
extract. Pour into a baked pie
crust.
For meringue, beat egg whites
until stiff and add 1/2 cup sugar and
1 teaspoon vanilla extract. Spread
over cooled pie and brown in oven at
350 degrees.
CINDERELLA CAKE
2 Cups sugar
2 Teaspoons soda
4 Eggs
2 Teaspoons cinnamon
1 Cup salad oil
2 Cups flour
1/2 Teaspoon salt
1 Cup pumpkin
1/2 Cup chopped pecans
Preheat oven to 350 degrees. Beat
sugar and eggs. Add oil, combine all
dry ingredients. Blend into egg
mixture. Add pumpkin. Pour into a
greased Bundt pan. Bake at 350
degrees for 55 minutes. Cool in pan
for 10 minutes.
FROSTING
1 3-oz. Pack cream cheese
1 Stick oleo
1 Box powdered sugar
1 Teaspoon vanilla extract
Cream together all these ingredients.
Spread frosting on cooled cake.
COCONUT CREAM PIE
1/4 Cup cornstarch
1 Teaspoonp vanilla
2/3 Cup sugar
3/4 Cup flaked coconut
1/2 Teaspoon salt
3 Cups milk
6 Tablespoons sugar
1 Baked 9-inch pie shell
3 Eggs, separated
1/4 Cup flaked coconut
Combine cornstarch, sugar and salt
in top of a double boiler. Gradually
add milk, stirring until mixture is
smooth. Cook over simmering water,
stirring constantly, until mixture is
thick enough to mound slightly when
dropped from a spoon. Cover and cook
10 minutes, stirring occasionally.
Beat egg yolks. Stir a little hot
mixture into egg yolks; blend well.
Gradually stir all of egg yolk
mixture into cooked custard. Blend
well. Cook 2 minutes, stirring
constantly. Remove from water. Stir
in vanilla and flaked coconut. Cool
well. Spoon into pie shell.
Beat egg whites until foamy. Add
6 tablespoons of sugar 1 teaspoon at a
time, beating well after each
addition. Continue beating until
stiff peaks form when you lift
beater. Spoon meringue over pie
filling, spreading evenly to edge of
crust to seal all around. Sprinkle
with 1/4 c. flaked coconut.
Bake in 425-degree oven 5 minutes or
until meringue is lightly browned.
Makes 6 to 8 servings.
CREAM PUFFS
1 Cup boiling water
1/2 Teaspoon salt
1/2 Cup butter or margarine
4 Eggs
1 Cup flour
Preheat oven to 375 degrees. Boil
water in saucepan. As it boils, add
butter. Add flour and salt all at
once. Stir until dough forms a ball.
Remove from heat. Add eggs, one at a
time, beating well after each egg.
Drop by tsp. onto greased baking
sheets. Bake for 20-25 minutes.
Cut off the bottom and fill with a
cream filling and sprinkle powdered
sugar on top. For a different taste,
these puffs may be filled with
chicken salad.
CREAM FILLED TREAT
1 Chocolate cake mix
2 Tablespoons flour
1/2 Cup milk
1/4 Cup shortening
1/4 Cup butter or margarine
1/2 Cup white sugar
1 Tablespoonp vanilla extract
1/4 Teaspoon salt
Bake your favorite chocolate cake
mix. For easier handling bake in
three 8-inch pans. Remove from pans.
Allow to cool.
Mix flour and milk in saucepan,
cook until thick, stirring constantly.
cool. Beat in mixing bowl for 4
minutes shortening, butter or
margarine, sugar, vanilla extract and
salt. Add the flour and milk mixture
and beat 4 more minutes. If using two
cake pans, cut each cake into two
layers with a case knife. Spread
filling between layers and frost top
and sides with favorite chocolate
frosting.
EGG CUSTARD PIE
3 Eggs
3 Tablespoons butter or margarine
3/4 Cups sugar
1 Teaspoon vanilla extract
1-1/2 Cups milk
1 Pie shell, uncooked
Preheat oven to 400 degrees.
Scald milk, add butter. Beat eggs and
sugar together, add vanilla extract.
Pour warm milk over eggs and sugar
while beating. Pour into pie shell.
Cook at 400 degrees for 10 minutes.
Reduce temprature to 375 degrees
until knife inserted in center comes
out clean (about 15 minutes).
FRESH APPLE PIE
6 Cups apples, pared thinly
1/8 Teaspoon salt
1 Cup suga
2 Tablespoons oil
2 Tablespoons flour
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1 Double crust pie shell
Preheat oven to 425 degrees. Pare
apples. Combine dry ingredients, mix
with apples to coat. Put into pastry
lined 9-inch pie pan. Drizzle with
oil. Cover with top crust. Cut slits
for steam to escape. Make high
fluted rim. Bake 35 to 45 minutes
until nicely browned and juice begins
to bubble through slits in crust.
HUMMINGBIRD CAKE
3 Cup all-purpose flour
2 Cup sugar
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon ground cinnamon
3 Eggs, beaten
1 Cup vegetable oil
1-1/2 Teaspoons vanilla extract
1 8-oz. can crushed pineapple w/juice
1 Cup chopped nuts
2 Cups chopped bananas
1/2 cup chopped pecans
Cream Cheese Frosting
Combine first 5 ingredients in a
large mixing bowl. Add eggs and oil,
stirring until dry ingredients are
moistened. Do not beat. Stir in
vanilla, pineapple, chopped nuts and
bananas. Spoon batter into 3 greased
and floured cakepans. Bake at 350
degrees for 25 to 30 minutes or until
a wooden pick inserted in center
comes out clean. Cool in pan 10
minutes, then remove and let cool.
Spread Cream Cheese Frosting.
Sprinkle 1/2 c. chopped pecans on
top.
CREAM CHEESE FROSTING:
1 8-oz. Pack cream cheese, softened
1 16-oz. Pack powdered sugar
1/2 Cup butter or margarine, softened
1 Teasppoon vanilla extract
Combine cheese and butter, beating
until smooth. Add powdered sugar and
vanilla. Beat until light and
fluffy. Ice cake.
JEFF DAVIS PIE
1-1/2 Cups sugar
1/2 Cup butter or margarin
2 Eggs, beaten
1/2 Teaspoon vanilla extract
1/2 Cup milk
1/8 Teaspoon salt
1/2 Tablespoon flour
Preheat oven to 450 degrees.
Cream sugar and butter together.
Blend flour, salt and vanilla extract
into mixture and beat well. Add eggs
then stir milk into mixture. Pour
into unbaked pie crust. Bake for
10 minutes. Reduce temperature to
350 degrees and bake for another
10 minutes or until firm.
KENTUCKY PECAN PIE
1 Cup white corn syrup
1 Cup dark brown sugar
1 Teaspoon vanilla extract
3 Whole eggs (beaten)
1/3 Teaspoon salt
1 Cup shelled whole pecans
1/3 Cup melted butter
Preheat oven to 350 degrees.
Combine syrup, sugar, salt, butter
and vanilla extract. Mix well. Add
eggs. Pour into a 9-inch unbaked pie
shell. Sprinkle pecans over the
contents. Bake for 45 minutes.
MERINGUE PIE
3 Eggs
1 Cup sugar
2 Cups graham cracker crumbs
2 Teaspoon vanilla extract
2 Teaspoon almond extract
1 Cup chopped nuts
Preheat oven to 350 degrees.
Separate egg whites. Beat egg whites
until stiff. Add sugar gradually and
fold in graham cracker crumbs,
vanilla and almond extract and
chopped nuts.
Butter pie pan and shape in pan.
Bake for 30 to 35 minutes. Serve
with whipped cream on top of your
favorite ice cream. Serves 6.
MERINGUE PECAN PIE
3 Egg whites
1 Cup soda cracker crumbs
1 Cup sugar
1 Teaspoon baking powder
1/2 cup snipped dates
1 Cup finely chopped pecans
Preheat oven to 350 degrees. Beat
egg whites until stiff. Gradually
beat in sugar and baking powder. Stir
in crumbs, dates and pecans. Pour
into a greased 9-inch pie plate and
bake for 30 minutes. Serves 6 to 8.
NO CRUST APPLE PIE
21 Ounce can apple pie filling
1 Teaspoon baking powde
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1 Cup flour
1/2 Cup margarine
1/2 Cup packed brown sugar
1 Egg
1 Teaspoon vanilla extract
Beat eggs. Mix vanilla extract with
eggs
Preheat oven to 375 degrees. Turn pie
filling into greased 9-inch pie plate
or 1 qt. shallow baking dish.
Sprinkle with cinnamon. In bowl,
stir together flour, sugar, baking
powder, and salt. With fork, stir in
egg-vanilla mixture until crumbly.
Sprinkle evenly over pie filling.
Pour melted margarine over top, bake
for 30 minutes or until top is
browned and crisp. Serve with vanilla
ice cream.
OLD-FASHIONED PEACH CAKE
1 Pack yellow cake mix
1 21 ounce can peach pie filling
3 Eggs
1/2 Tsp. lemon extract
1/2 Cup chopped nuts
TOPPING
1/2 Cup sugar
1/2 Cup flour
1/4 Cup butter or oleo., softened
1/2 Teaspoon lemon extract
Preheat oven to 350 degrees. In a
large bowl combine dry cake mix, pie
filling, eggs, 1/2 tsp. extract and
nuts. Blend at low speed until
completely moistened, about 1 minute.
Beat 2 minutes at medium speed.
Spread batter in a greased and
floured 13x9x2-inch pan.
Topping: in a medium bowl combine
the sugar, flour, oleo and 1/2 tsp.
extract with a fork or pastry blender
(mixture will have a distinct
texture). Sprinkle evenly over
batter. Bake at 350 degrees for
40-50 minutes, until center springs
back when touched lightly.
QUICK APPLE DUMPLING
(Sue Sappenfield)
1 20 oz. Can of apples (not apple mix)
3/4 Cup Sugar
1 Teaspoon Apple pie spice
1.5 Cups Bisquick
1.5 cups Milk
Preheat oven to 400 degrees. Mix
apples, sugar and apple pie spice
together in 1.5 quart oven-proof deep
dish.
Mix 1.5 cups Bisquick, 1.5 cups milk
and 1/4 cup sugar in a bowl. Drop by
teaspoonsful on top of apple mixture.
Bake 20 minutes or until brown
QUICK BROWNIE PIE
1/3 Cup sifted cocoa
1/3 Cup Flour
1-1/3 Cups flour
1-1/3 Cups sugar
1-1/3 Sticks butter
3 Eggs
4 Teaspoons vanilla extract
Preheat oven to 300 degrees.
Melt 1-1/3 sticks of butter or
margarine in saucepan. Beat 3 eggs
and add 4 tsp. vanilla extract. Mix
all these ingredients together and
pour into a greased 9-inch pie plate
and bake for 45 minutes. Serve with
whipped cream.
PULL-APART COFFEE CAKE
1 pack of frozen Parker House rolls
1 stick butter
2 tsp. cinnamon
1 c. brown sugar
1/2 pack instant butterscotch pudding
Preheat oven to 350 degrees.
Spray Bundt pan with Pam. On burner
melt butter and add brown sugar and
cinnamon. Place frozen rolls in
Bundt pan. Pour butter mixture over
rolls. Sprinkle pudding over rolls
and butter mixture. Cover top of pan
with foil. Cover foil with a warm
damp cloth. Leave out overnight.
Next morning bake for 20-25 minutes.
PEANUT BRITTLE
2 Cups sugar
1/4 Cup water
3 Cups peanuts, raw
3/4 Cup white Karo syrup
Dash of salt
3 Teaspoon baking powder
Combine sugar, peanuts, Karo
syrup, water and salt. Cook on
medium heat, stirring continuously
until peanuts are very brown, to hard
crack stage. Remove from heat, add
baking powder and stir. Pour on well
buttered baking sheet and spread as
thin as possible. Makes 15 to 20
servings.
PUMPKIN CAKE
2 c. flour
2 tsp. cinnamon
1/2 tsp. salt
4 eggs
1 tsp. baking powder
2 c. sugar
2 tsp. baking soda
1 c. Crisco oil
1 tsp. cloves
2 c. pumpkin (16 oz. can)
Preheat oven to 350 degrees. Combine
ingredients and bake 60 minutes in a
10-inch tube pan, greased and
floured. Cool for 20 minutes and
remove from pan. Cool completely
before frosting.
FROSTING
1/8 oz. pkg. cream cheese, softened
1/4 lb. butter, softened 1 tsp.
vanilla extract 1 c. chopped nuts
3 1/4 c. confectioner`s sugar
Whip butter and cream cheese. Mix in
other ingredients. Spread on cooled
cake. Sprinkle with chopped nuts.
(You can use any excess amount from
this recipe to bake a small cake at
the same time you bake the larger
one, carefully observing the smaller
cake at appropriate intervals--to the
delight of any child. Frosting
optional.)
DOUBLE STRAWBERRY CHEESECAKE
1 Pack strawberry cake mix
4 Eggs
1 tablespoon shortnening
1-1/2 Cups milk
1 Tablespoon lemon juice
1/2 Cup sugar
1 6-oz. Pack cream cheese (softened)
4 Drops of red food color
2-1/2 Cups whipped topping
Preheat oven to 300 degrees.
Reserve 1 cup dry cake mix. In large
mixing bowl, combine remaining cake
mix, 1 egg and oil. Press crust
mixture evenly into bottom and 3/4
way up the sides of a greased
13x9-inch pan. In the same bowl,
blend cream cheese and sugar. Add 3
eggs and reserved cake mix; beat 1
minute at medium speed. At low speed,
slowly add milk, lemon juice and food
color. Mix until smooth.
Pour into crust. Bake for 50-60
minutes until center is firm. When
cool, spread with topping. Chill
before serving. Store in refrigerator
for a day or two or freeze, covered
with foil.
STRAWBERRY POUND CAKE II
1 Cup shortening
2 Cup sugar
3 Cups flour, sifted
2/3 Cup buttermil
4 large or 5 medium eggs
1/2 Teaspoon salt
1/2 Teaspoon baking powder
1 Teaspoon butter flavoring
1 Teaspoon vanilla extract
1 Teaspoon soda
1-1/2 Teaspoon red food color
1/2 Teaspoons strawberry extract
1/3 Cup chopped strawberries, drained (save juice)
1/2 Cup chopped pecans
Preheat oven to 325 degrees. Cream
shortening and sugar. Beat in eggs,
one at a time. Add vanilla extract,
butter flavoring, red color and
strawberry extract to buttermilk.
Blend well and set aside. Sift
flour, salt, baking powder and soda
together. Add to batter alternately
with buttermilk mixture until color
is evenly distributed. Fold in
strawberries and pecans. Blend well.
Pour in a 10-inch Bundt or stem pan
that has been greased and dusted with
flour. Bake for 1 hour and 20
minutes or until a toothpick inserted
in the center comes out clean. Do
not overbake. Remove cake from pan
while still hot. Brush on glaze with
pastry brush covering top and sides.
GLAZE
1 Cup sugar
1/2 Teaspoon vanilla extract
1/2 Cup strawberry juice from chopped strawberries
1/2 Teaspoon strawberry extract
1/2 Teaspoon butter flavoring
1/4 Cup chopped strawberries
Combine sugar, strawberry juice,
strawberries, vanilla extract, butter
flavoring and strawberry extract in a
small sauce pan. Bring slowly to a
boil stirring constantly. Boil one
minute. Apply to cake while still
hot.
STRAWBERRY POUND CAKE
Duncan Hines Dlx Strawberry cake mix
1/2 Cup shortening
4 Eggs
1 Cup water
1 Pack vanilla instant pudding mix
Preheat oven to 350 degrees.
Generously grease and then flour pan.
Blend all ingredients in a large
bowl, beat at medium speed for 2
minutes. The baking time will depend
on the type of pan that you`ve
chosen. Cake is done when toothpick
inserted in center comes out clean.
STRAWBERRY PIE
2 Boxes strawberry gelatin
1/2 Cup sugar
1/2 Cup hot water
1 Large can evaporated milk (chilled)
1 Box vanilla wafers
Dissolve gelatin and sugar in the
hot water and set aside. Whip
evaporated milk. Mix with the
gelatin mixture. Crush the vanilla
wafers enough for two bottom crusts.
Pour the crumbs into two pie plates.
Save enough whole vanilla wafers to
stand up around the bottom crust.
Sprinkle crust or crumbs with water,
then pour the strawberry mixture into
crusts and refrigerate for several
hours.
TEXAS PIE
1 Stick butter
3 Eggs (beaten)
2 Cups sugar
1 Cup canned milk
2 Tablespoons flour
1 Teaspoon vanilla extract
Cream together and pour into unbaked
pie shell. Bake until done (when
knife is inserted and comes out
clean.) No temperature given.
VANILLA WAFERS
1/2 Cup butter or margarine
2 Eggs
2 tsp. vanilla extract
1 Teaspoon salt
1/2 Cup shortening
2/3 Cup granulated sugar
2-1/2 Cups sifted all purpose flour
Preheat oven to 375 degrees.
Cream butter, shortening and sugar
Add salt and vanilla. Add eggs one at
a time, beating well. Stir in flour,
mix well. Drop from tsp. 2 inches
apart on ungreased cookie sheet.
Flatten with floured glass. Bake
for 8 to 10 minutes. Remove
immediately from pan. Makes about
72.
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