Penn Dutch Apple Cake (Mom's)

1/2 c. packed brown sugar
1 c. white sugar
1/2 c. soft shortening
2 eggs
2 t. grated orange rind
2 c. sifted flour
1 1/2 t. baking powder
1/2 t, baking soda
1/2 t. cinnamon
1 t. salt
1 c. undiluted evaporated milk
2 c. grated apples
1/2 c. nuts
2 t. sugar

Mix sugars, shortening, eggs, and orange rind until smooth and creamy.  Sift flour, powder, soda, cinnamon and salt together.  Add to sugar mixture, alternately with milk, beginning and ending with dry ingredients. Stir in apples.

Pour in buttered 8 x 12 pan and spread evenly over bottom of pan. Sprinkle with nuts and 2 t. sugar over top of cake batter.   Bake at 350° for about 45 minutes.

French Apple Pie

6 c. sliced apples (6 apples)
1/2 to 2/3 c. sugar
cinnamon or nutmeg, 1 t.
2 T. flour
1/2 c. butter
1/2 c. brown sugar
1 c. flour

Line a 9-inch pie pan with pastry.  Then chill while preparing apples.

Mix together the sliced apples, sugar, cinnamon and 2 T. flour. Place in chilled pastry-lined pan. (If apples are not very juicy, sprinkle a bit of water).

Cream together the butter and brown sugar.  Then with a pastry blender or fork, work in the 1 c. flour to make a crumb mixture.  Sprinkle the crumb mixture over the apples.

Bake 15 minutes in a hot oven. Then reduce temperature to a moderate oven and bake 20 to 30 minutes longer. (If pie browns too quickly, cover with a piece of paper during lat few minutes of baking.) Cool slightly before serving.

Serve with plain or whipped cream if desired.


**This is one of Marjorie Vance's recipes posted from a cookbook Winnie put together of her mom's favorite recipes.  I am trying to stay as true to the original recipe as possible.  So you will have to determine for yourself "Hot" and "Moderate" oven and what kind of paper you would put over your pie!

Zucchini Carrot Cake

2 eggs
1/2 c. honey
1 1/2 c. whole wheat flour
1/2 c. oil
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. vanilla
1/2 t. salt
1 c. grated carrot
1 1/2 c. grated zucchini
1/2 c. crushed pineapple, drained
1/2 c. chopped nuts

Beat eggs with honey till frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini, pineapple and nuts. Pour into lightly greased 9" square pan. Bake at 350° about 35 minutes.

Raspberry Dessert

CRUST:
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.

FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.

TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.

Cherry Cheese Cake

CRUST:  1/2  sq. margarine
                18 graham crackers
Make a graham cracker crust in a 9 x 13 pan.
In small bowl whip 2 envelopes Dream Whip.
In large bowl beat 2 c. powdered sugar into 2 large packages softened cream cheese. Combine two mixtures and spread over crust. Spread 1 can pie filling over top.  Refrigerate.

Allen's Favorite Homemade Ice Cream

(Called the Six Three's)

Juice of 2 lemons
             3 oranges

Freeze till slushy.

Beat together:  3 eggs
                        3 c. sugar
for 20 minutes. (A secret to smooth homemade ice cream)

Put in freezer:  3 c. milk
                        3 c. cream**
                        3 mashed bananas
                        slushy lemon-orange juice
                        sugar-egg mixture

And churn away.  When ready, call Allen. : )  He eats ice cream all the time, even though he doesn't like it!  At least that is what he tells the grandkids.

**Whipping the cream slightly before adding to rest of ingredients hastens mixing time.

Chocolate Eclair Pie

1 small box graham crackers
2 pkgs. (3 oz.) French vanilla INSTANT pudding
3-1/2 c. milk
1-9 oz. container whipped topping

FROSTING:
2 pkgs. Redi-mix liquid chocolate (must be Nestle's Cocoa Bake)
1 T. white corn syrup
1-1/2 c. powdered sugar
1 t. vanilla
3 T. milk
3 T. butter, melted

Butter bottom and sides of an oblong pan and line with whole crackers. Mix pudding with milk, then blend in Cool Whip. Layer pudding and crackers, ending with crackers. Make frosting:  Mix all ingredients together; spread carefully on top of graham crackers before chilling.  This should be prepared the day before you plan to serve it.    Yields:  16 servings

Crunchy Parfait

1/2 c. grape nuts
1/4 c. brown sugar (packed)
2 T. margarine, melted
1 pkg. vanilla pudding
2-1/4 c. milk +
1/4 c. drained fruit

Combine cereal, sugar and margarine. Set aside. Prepare pudding as directed, increasing milk to 2-1/4 cups. Cool and stir in fruit. Alternately spoon pudding and cereal mixture into serving dishes or parfait glasses, starting and ending with whipped topping mix or whipped cream. Makes 4 servings.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

Filling:
1 cup powdered sugar
8 oz cream cheese
4 Tbsp butter or margarine
1/2 tsp vanilla

Beat eggs 5 minutes at high speed. Fold in sugar, pumpkin, and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture. Spread onto 15x10x1 inch greased and floured baking sheet. Bake at 375 degrees for 15 minutes. After baking, slide off baking sheet onto dish towel that has been sprinkled with powdered sugar. Roll up jelly-roll style with dish towel inside. Place in fridge to cool. Once cooled, unroll and spread with filling. Re-roll and refrigerate (without dish towel).

Colonial Pumpkin Bars

3/4 cup margarine
2 cups sugar
1 can (16 oz) pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped walnuts

Cream margarine and sugar until fluffy. Blend in pumpkin and eggs. Add combined dry ingredients, mix well. Stir in nuts. Spread mixture into greased and floured 15-1/2 x 10-1/2 jelly roll pan. Bake at 350 degrees for 30 minutes or until toothpick in center comes out clean. Frost with cream cheese frosting.

Cream Cheese Frosting:
1 package (3 oz) cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar
Canned milk

Combine softened cream cheese, margarine, and vanilla until well blended. Add sugar gradually. Slowly add enough canned milk to make spreading consistency.

Pumpkin Surprise

Crust:
1 package yellow cake mix, dry (reserve 1 cup and set aside)
1 egg
1 stick margarine, melted

Mix together and spread into dripper cake pan.

Pumpkin Layer:
1 large can pumpkin
1/2 to 3/4 cup sugar
2 eggs
2/3 cup milk
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt

Mix together and pour on crust.

Topping:
1 cup reserved dry yellow cake mix
1 tsp cinnamon
1/2 cup brown sugar
3 Tbsp butter or margarine

Cut butter into dry ingredients to make crumble top. Sprinkle on top. Bake at 350 degrees for 50-60 minutes. Make sure pumpkin is set.

Maurine's Luscious Ice Cream

3 10-oz packages strawberries or raspberries
3-1/2 cups sugar
Juice of 2 lemons
1 quart whipping cream
2 mashed bananas

Mix together, put in canister. Add milk until 3/4 full. Freeze with 5 parts ice to 1 part salt. Makes 6 quarts.

Donna Miner's Pumpkin Cheesecake Bars

1 package pound cake mix
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts

Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)

Grandma Vance's Cranberry/Raisin Pie

1 quart cranberries
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch

Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.

(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)

Winnie's Go Quickly Cookies

1/2 cup raisins
1 cup water
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup ground bread crumbs
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp soda
2 cups flour

Boil raisins in water for 5 minutes. Take off stove and add immediately the shortening and sugar. After cooling, add beaten egg and bread crumbs. Mix well, then stir in spices, salt and soda which have been sifted together with flour. Drop by tsp on a greased cookie sheet. Bake 10 minutes at 375 degrees.

(NOTE: I always 4 times this recipe because they freeze well and they do "go quickly." Also, I always add 1 12-oz package chocolate chips to the larger recipe, and wheat germ, 1 quart applesauce (as this larger recipe is too thick). I have added shredded carrots, nuts, coconut, and any healthful thing you want to get into the kids. I estimate I have made over 5,000 of these cookies since I got the recipe from Mom years ago. Also, I always add 1-2 cups old fashioned oatmeal.)

Cinnamon Rolls

2 cup scalded mik
1/2 cup shortening
1 tsp salt
1 cup sugar
1 cup mashed potatoes
2 beaten eggs
1/4 cup warm water
2 yeast cakes
7 cups flour
1 cup raisins
1 cup nuts

Add milk while hot to shortening; then add salt, sugar, potatoes, and eggs. Mix together in electric mixer or by hand. Add yeast which has been softened in water. Add 3 cups of flour and beat gradually, adding the rest of the flour; beat well. Do not knead. Add raisins and nuts. Mix and place dough in bottom of fridge 2-4 hours. When double in size punch down and roll on floured board to 3/4" thick. Spread with cinnamon mixture (below). Roll up jelly-roll fashion and cut slices about 1" thick. Place on greased cookie sheet and let rise 1 hour. Bake at 350 degrees for 15-20 minutes.

Cinnamon Mixture:
1/4 cup margarine
1/3 cup sugar
cinnamon to taste

Mix and cook till sugar dissolves.

Easy Carmel Corn

1 cup unpopped corn, popped
2 cup brown sugar, packed
1 square butter or margarine
1/2 cup white corn syrup

Pop corn and keep warm in low oven. In heavy saucepan combine brown sugar, butter, and corn syrup. Cook and stir until mixture boils and sugar is thoroughly dissolved. Pour over popped corn. It can then be shaped into balls.

Mints

1 1/2 cup sugar
1/2 cup light Karo syrup
1/2 cup water
1/4 tsp cream of tartar
Wintergreen

Cook the sugar, karo syrup and water to a short thread. Add cream of tartar. Beat. Add color and flavoring. Drop onto waxed paper. If needed, add a little water to soften candy.

Yummy Frozen Chocolate Balls

1 lb milk chocolate chips, dipping chocolate, or Hershey bar
1 8-oz Cool Whip package
1/2 lb vanilla wafer crumbs or sugar cookies, finely crumbled
1/2 cup nuts, finely chopped

Allow Cool Whip to come to room temperature for about 1/2 hour. Meanwhile, melt chocolate over hot but not boiling water. Cool chocolate slightly and combine with Cool Whip. Combine cookie crumbs and nuts in shallow dish. Drop chocolate mixture by spoonfuls into crumbs and roll into small balls. Cover completely and freeze.

(They are easy to make, keep well and usually there aren't enough left to freeze!)

French Fudge

3 6-oz packs semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/2 tsp vanila
pinch of salt
1/2 cup chopped nuts

Melt chocolate in double boiler. Remove from heat and add the rest of the ingredients. Stir until smooth. Put in an 8 inch pan lined with waxed paper. Chill.