Pie Crust

1 3/4 Cup Shortening
4 cups flour
1 egg
1 1/2 tsp salt
1 TB vinegar
1/2 cup cold water

Beat egg, water and vinegar

in a separate bowl mix flour and salt.
Cut in Shortening until pea size balls form

make hole in center of flour mixture to pour egg vinegar and water mixture

Pour, Mix

roll out

Donuts

3 packages yeast Table spoons 1/2 cup warm water 2 1/4 cups milk, scalded, 3/4 cup sugar 1 1/2 teaspoons salt 3 eggs 1/2 cup shortening 7 1/2 cups flour Oil for frying Glaze 1/2 cup butter 3 cups powdered sugar 2 1/4 teaspoons vanilla 4-6 tablespoons evaporated milk (can substitute regular milk or water for milder flavor) If desired separate and add chocolate powder or maple flavoring or other flavor to glaze

Glaze

1/2 cup butter 3 cups powdered sugar 2 1/4 teaspoons vanilla 4-6 tablespoons evaporated milk (can substitute regular milk or water for milder flavor) If desired separate and add chocolate powder or maple flavoring or other flavor to glaze

Chocolate chip Pumpkin Cookies

1 cup cooked and mashed white beans
1/2 cup mashed pumpkin (or banana/winter squash)
1 and 1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips

Mix together beans, pumpkin, sugar, vanilla and eggs. Add salt and soda, mix well. add flour, adding a little extra to thicken dough if needed. Add chocolate chips and mix. bake on lightly greased cookie sheet for about 12-14 minutes at 350.

notes:
Also just a reminder to let the dough sit for a couple of minutes before adding extra flour, as wheat flour absorbs the liquid more slowly than white flour. I did add a little water to the beans to make them easier to mash up. And I was using Banana squash.

Lemon zucchini bread

2 1/2 cups sugar
3 eggs beaten
2 cups grated zucchini
1 cup cooking oil
1 tsp vanilla
juice and rind of 1/2 lemon extract

Stir all together well. when add the following

4 cups flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda

Beat well pour into 2 greased and floured loaf pans.
Bake at 325 for 60 to 70 mins or until toothpick comes out clean
Check at 50 mins
Makes 2 loaves

Festive Fudge

3 Cups semi sweet chocolate chips
14 oz sweetened condensed milk
Dash salt
1/2 nuts
1 1/2 tsp vanilla extract

in heavy saucepan over low heat melt chips, milk and salt. remove from heat stir in nuts and vanilla. spread evenly into waxed lined pan. 8 or 9 inch pans

chill for 2 hours or until firm. turn upside down remove wax paper and cut. store in refrigerator.

Fudge

1 can Evaporated milk
4 1/2 cups sugar
1 16oz bag marshmallows
2 12oz milk chocolate chips
1 12 oz semi chocolate chips
2 cubes

cook milk and sugar boil for 8 mins. then add marsh marshmallows and butter. then both bags of chips. place in greased 9 X 13 Pan

Raised Doughnuts

3 to 3 1/2 cups flour
2 packages active dry yeast
3/4 cup milk
1/3 cup sugar
1/4 cup shortening
2 eggs
1 tsp salt

In large mixing bowl combine 1 1/2 cups of the flour and the yeast. Heat milk, sugar, shortening, and 1 teaspoon salt just till warm (about 115 degrees), stirring constantly till shortening almost melts. Add to dry mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand.stir in enough of the remaining flour to make a moderately soft dough. Knead on a lightly floured surface till smooth and elastic, about 5 minutes. Shape into ball.
Place in greased bowl; turn once. Cover; let rise in warm place till double, 45 to 60 minutes. Punch down; divide in half. Roll to 1/2-inch thickness. Cut with floured doughnut cutter. Cover; let rise till very light, 30 to 45 minutes. Fry in deep hot fat (375 degrees) about 1 minute on each side or till golden. Drain on paper toweling. If desired, roll warm doughnuts in sugar or frost with a glaze. Makes about 2 dozen.
A heavy frying pan works well, but make sure that the oil is deep enough that there is room for the doughnut to float just a little. And be careful not to splash the hot oil when turning the doughnut.

chocolate syrup

1/2 C Coco powder
1 C Water
2 C sugar
Salt
Vanilla

Pumkin sheet cake

1 cup oil
2 cups pumkin
2 cups flour
2 tsp Bakeing soda
2 tsp Bakeing powder
2 cups sugar
4 eggs
2 tsp cinnamon
2 tsp salt
nutmeg
clove

mix in order

spread evenly on large cookie sheet
bake at 350 F 25 minutes test with tooth pick

frost with cream cheese frosting

Cream cheese frosting

8 oz cream cheese
1/2 cup butter (soften)
2 tsp vanilla
3 to 4 cups of poweder sugar

with electic beaters beat cream cheese, butter, and vanilla

Gradually add 2 cups powdered sugar, beat well countinue adding powder sugar until reaching spreading consistency.

"refrigeratate for storage"

No Bake cookies

1/2 cup shortening or butter
2 cups sugar
1/2 cup milk
3 Tbs cocoa
salt
bring above items to boil 5 minutes

add and stir

3 cups oatmeal
1 cup coconut
1 cup nuts
1 tsp vanilla

drop by spoonful on wax paper and let set.

I don't use nuts or coconut when I make this

Squash Pie

4 cups squash (banana, pumpkin)
2 cups sugar
1/2 cup brown sugar
1 1/3 tsp salt
1/3 tsp ginger
1/3 tsp cinamomon
1/3 tsp nutmeg
1/3 tsp cloves
4 eggs
1/4 cup butter
2 cups milk (using canned milk makes it richer 1/2 canned 1/2 plain is a good mix)

blender works good for mixing. pour into pie shells
450 F for about 10 minutes brown crust

Vanilla Custard Ice Cream

2 1/4 cup sugar
6 Tbs flour
3/4 tsp salt
6 eggs
6 cups milk
6 cups cream
4 1/2 Tbs vanilla

Combine sugar,flour,salt. Stir in milk. cook over low heat till thick add small amount of hot mix to eggs mix well, return to hot mix cook & stir 1 minute, chill.

stir in cream and vanilla.

freeze makes 6 quarts

Dump Cake

Dump Cake

1 can cherry pie filling

1 can crushed pineapple

1 package yellow cake mix. (dry)

1 cup coconut

1 cup chopped English walnuts

2 sticks of butter

Put in pan in order given. Don't stir! Spreading is ok.

Bake in 9X13 pan 45 minutes 350F or until brown on top.

Frog eye salad

Frog Eye Salad
20 servings

"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twenty."

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut (optional I don't like the texture this adds)

DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture and refrigerate overnight. In another bowl combine the fruit and chill overnight.
4. Combine pasta and fruit and add whipped topping. Mix well, before serving add marshmallows. (some people like to add coconut at this point but I say pass. I also don't like to use the multi colored marshmallows because of all the different flavors. I do like to top the whole thing off with Marchino cherries)


*** Some people like to skip the egg mixture and just use vanilla pudding. This is easier but not quite the results. (in other words everyone will know you took the lazy way out so just make pudding with fruit and leave the frogeye to someone willing to put in the effort)

Easter nest treats

Easter Nest treats
¼ Cup Water
1/3 Corn syrup
Salt
Boil
Add
½ cup chocolate or butterscotch chips
Boil for 5 minutes.
Pour over 1½ cup All Brand Original cereal
Make nest as desired with spoon and place on wax paper with powder sugar so does not stick. Make indentation with something and then place candy eggs in nest wall still warm. Cool and eat.

popcorn or ricepuff balls

Popcorn Balls


1 cup sugar
1 cup corn syrup
1 pkg (3oz) jello any flavor
Bring to rolling boil be sure to sugar and jello are dissolved

Mix into ½ pkg puffed rice OR 3 quarts popcorn