Category: Dessert

2 sticks butter
2 cups flour
2 cups sugar
1 1/3 tbs. baking powder
2 teaspoons vanilla
2 cups milk
2 cans pie filling
cinnamon and sugar

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Put butter in a 9×13 pan and melt in a 350 degree oven. Mix the flour, sugar, baking powder, vanilla and milk in a large bowl. Pour this batter over the melted butter, do not mix. Pour pie filling over the batter, do not mix. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 35-45 minutes.

375 F 8 minutes 6-8 dozen cookies

1 c oat flour (see below)
1 1/2 c flour
2 1/2 t BP
1/4 t salt
1/3 c finely ground almonds
1 t cinnamon
1/4 t allspice
1/3 c butter
1 c sugar
1 t vanilla
3 large eggs
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Cream butter, sugar and vanilla; beat in 2 whole eggs and 1 yolk; save remaining white. Stir in dry ingredients adn almonds. Chill 3 hours or until firm enough to roll thin. Roll 1/4 of dough to 1/16″ thinckness [keep rest of dough refridgerated]. Cut with 2″ star cookie cutter. Place 2″ apart on greased cookie sheet. Beat reserved egg white until frothy, brush over tops of unbaked cookies. Bake 8 minutes. Remove to wire rack and cool completely. Store in airtight container.

**To make oat flour: grind 1 1/4 cups of oats in blender until fine as flour, about 1 minute.

The flavor and texture of these cookies are reminscent of the German holiday cookie called Zimtsterne [cinnamon stars] even though they are made with only egg whites, sugar almonds and cinnamon.

Recipe from Eagle Beacon Recipes 1/26/83. The first time we made these was on a snow day and the kids were needing something to do. After making them, we took some to each of the neighbors. They became a tradition at Christmas.

1/2 c granulated sugar
1/2 c brown sugar
1/2 c peanut butter
1/4 c softened butter
1/4 c shortening
1 egg

Mix all above ingredients. Stir in 1 1/2 c flour 3/4 t BP and 3/4 t soda. Shape into 1″ balls, roll in sugar. Place about 2″ apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Immediately press candy kiss firmly in center of each cookie. Makes about 3 dozen cookies depending on size of ball.

I found it best to have the kisses unwrapped BEFORE the cookies are done or the cookies cool off too fast.

In blender put:
4 eggs
2 c milk
1 t vanilla
1/2 c flour
1/2 c sugar
2 T butter
1 c coconut

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Blend on high speed for 10 seconds. Pour into greased and floured 10″ pie pan. Bake for 1 hour @ 350. Forms it’s own crust.

15 ounces pumpkin
12 ounces evaporated milk
2 eggs — slightly beaten
3/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 unbaked pie shell — 9 inch

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Preheat oven to 450. Thoroughly blend all ingredients and pour into an unbaked pie shell. Bake 20 minutes. Reduce temperature to 350. Bake 40 minutes longer, or until knife inserted comes out clean. Cool completely on rack.

2 tablespoons butter
1 cup brown sugar
1 20 ounce can pineapple, drained, juice reserved
1 cup sugar
3 egg whites
3 egg yolks
9 tablespoons pineapple juice
1 cup plus 2 tablespoons flour
1 teaspoon baking powder

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Melt butter in a 9×9 square baking pan in a 350 degree oven. Add 1 cup brown sugar to the melted butter and mix well. Drain pineapple and reserve juice. Arrange drained pineapple over the brown sugar and butter mixture. Set aside. Mix sugar, egg yolks, pineapple juice, flour, and baking powder. Beat egg whites until stiff. Fold beaten egg whites into batter. Pour batter over pineapple. Bake for 1/2 hour in a 350 degree oven. Turn upside down and serve.

3 ounces cream cheese
1 cup sifted powdered sugar
1/3 cup plus 2 tablespoons creamy peanut butter
1/2 cup milk
10 ounces whipped topping
1 baked 9 inch pie shell

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Beat cream cheese, sugar and peanut butter with an electric mixer until smooth. Slowly blend in milk. Fold in whipped topping and spoon mixture into a baked 9″ pie shell. Freeze.

1 1/2 cups flour
1 cup quick-cooking oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup water
2 eggs
2 tablespoons dark molasses Topping:
1/4 cup melted butter
2/3 cup brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
3 tablespoons light cream

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Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. Blend all cake ingredients together in a large bowl with an electric mixer on low speed for 1/2 minute, scraping bowl constantly. Continue to beat ingredients with the mixer for 3 minutes on high speed, scraping bowl occasionally. Pour batter into prepared pan. Bake 35 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake slightly. Combine topping ingredients in a small bowl and mix well. Pour topping over cake and place cake under the broiler for 2-3 minutes until the topping is golden brown.

1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

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Stir together peanuts, sugar, syrup and salt in 1 1/2 quart microwave proof casserole dish. Place in microwave and cook 7 to 8 minutes, interrupting cooking to stir well after 5 minutes. At end of total cooking time, add butter and vanilla to syrup, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Remove from microwave and add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool, then break into small pieces and store in an air-tight container. Makes 1 pound.

3 1/2 tablespoons cornstarch
3/4 cup sugar
1 pinch salt
1 1/2 cups boiling water
2 egg yolks — slightly beaten
2 teaspoons grated lemon rind
1 tablespoon margarine
3 tablespoons lemon juice
1 baked pie shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/8 c. sugar
1/4 teaspoon vanilla

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Mix cornstarch, sugar and salt in the top of a double boiler. Add boiling water to sugar mixture gradually while stirring. Cook over boiling water until thick, stirring as needed. Once thickened, cook 5 minutes longer, then whisk a little of the hot mixture into the egg yolks. Add egg yolks, margarine, lemon juice and rind to boiled sugar mixture and cook over boiling water until egg yolk is thickened. Pour mixture into baked pie shell. Beat egg whites, 1/8 teaspoon salt and cream of tartar. When soft peaks form, add 6 tablespoons sugar gradually. When peaks are stiff, fold in vanilla. Cover lemon mixture with meringue and brown meringue in a 450 degree oven.