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Totem Bran Muffins

Totem Bran Muffins

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Ingredients
  

  • 1 lb lard
  • 5 cups sugar
  • 5 eggs
  • 1 1/2 qt Buttermilk
  • 1 pkg Quaker Bran (10 oz) green box
  • 8 cups flour
  • 5 tsp baking powder

Instructions
 

  • Mix well.
  • Add 4 tsp soda dissolved in ~ 1//4 cup hot water.
  • Mix well.
  • Bake at 375°F for ~20 minutes.

Notes

Keeps well in refrigerator.
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Tomato Soup Cake

Tomato Soup Cake

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Ingredients
  

  • 1 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 10 oz can tomato soup
  • 1 1/2 cups flour
  • 1 cup raisins
  • 1/2 cup walnuts
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tsp baking soda

Instructions
 

  • Mix well.
  • Bake at 350ºF for 40 minutes
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Toffee Tarts

Toffee Tarts

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Ingredients
  

Crust

  • 1/2 cup butter
  • 1/2 cup margarine
  • 2 cups flour
  • 1/4 cup brown sugar

Filing

  • 5 Mackintosh toffee bars
  • 1/2 cup cream

Instructions
 

  • Mix above together and press into mini tart tins.
  • Bake at 350ºF for approx. 10 min.
  • YOU HAVE TO WATCH THEY DON’T BURN!!
  • Melt together the filling ingridients on stove.
  • After the tarts are out of the tins fill with filling
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Thumbprint Squares

Thumbprint Squares

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Ingredients
  

  • 3 cups all-purpose flour
  • 11/4 cups icing sugar
  • 11/4 cups butter softened
  • 2 tsp vanilla
  • 1 egg
  • 1 cup raspberry jam
  • 2 squares semi-sweet chocolate melted

Instructions
 

  • Combine flour, icing sugar, butter, vanilla and egg together in a large mixer bowl.
  • Beat on low speed of electric mixer until dough forms a ball.
  • Press dough into greased 15x10" jellyroll pan.
  • Mark dough into 54 squares (9 across and 6 down) with the tip of a sharp knife.
  • Press an imprint with your thumb or the base of a teaspoon in the center of each square.
  • Place about 1 tsp of jam in each imprint.
  • Bake at 400°F for 15 - 20 mins or until light golden.
  • Re-cut while still warm along the marked lines.
  • Cool.
  • Drizzle with the melted chocolate and let set.
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Thumbprint Cookies

Thumbprint Cookies

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Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 tsp sale
  • 1 cup butter softened
  • 1/2 cup lightly packed brown sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 2 egg whites slightly beaten
  • Raspberry jam or jelly

Instructions
 

  • Combine flour and salt.
  • Stir well to blend.
  • Cream butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.
  • Add flour to creamed mixture gradually. Mix well.
  • Shape dough into ¾” balls.
  • Dip in egg white and then in chopped nuts.
  • Place on ungreased baking sheets.
  • Make indentation in centre of each cookie with thumb.
  • Bake at 300ºF for 5 minutes.
  • Press centre down again.
  • Bake 10-15 minutes longer or until set.
  • Cool and fill centre with jam.
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Sweet & Sour Sauce

Sweet & Sour Sauce

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Ingredients
  

  • 1 1/2 cup vinegar
  • 1/2 cup water
  • 2 tbsp white sugar
  • 2 cups ketchup
  • 1 tsp salt

Instructions
 

  • Bring to boil.
  • In separate bowl add 1 cup water to 4 tbsp corn starch.
  • After first mixture comes to boil add cornstarch mixture and cook 5 minutes.
  • Remove from heat.
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Swedish Spritz Cookies

Swedish Spritz Cookies

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Ingredients
  

  • 1 cup butter softened
  • 1 1/4 cups sifted icing sugar
  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tsp lemon extract
  • 2 cups all-purpose flour

Instructions
 

  • Cream butter using electric mixer.
  • Gradually add icing sugar, beating until light and fluffy.
  • Beat in egg yolks, salt and lemon extract until well blended.
  • Combine butter mixture with flour.
  • Stir well to blend.
  • Press dough through a cookie press into
  • desired shapes.
  • Bake at 375ºF for 5-10 minutes, or until just before starting to brown on edges.
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Swedish Butter Balls

Swedish Butter Balls

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Servings 4 dozen cookies

Ingredients
  

  • 1 cup butter softened
  • 1/2 cup sifted icing sugar
  • 1 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 1 cup finely chopped pecans
  • Icing Sugar

Instructions
 

  • Cream butter, icing sugar and vanilla together thoroughly.
  • Add flour. Mix well.
  • Stir in nuts.
  • Shape dough into 1” balls.
  • Place on ungreased baking sheet.
  • Bake at 400ºF for 8-12 minutes or until very light golden.
  • Cool on racks.
  • Roll in sifted icing sugar
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Strata Brunch

Strata Brunch

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Instructions
 

  • Use 2-9x13” pans, (can half recipe for 1 pan).
  • Grease pan with butter.
  • Line bottom with buttered white bread (crusts removed).
  • Sprinkle over bread: ½ lb. cheese grated, 2 lb. cooked cubed ham (or cooked bacon), chopped green onions.
  • Over this pour: 22 beaten eggs with 9 cups milk, salt & pepper to taste.
  • Add lots of slice mushrooms.
  • Cover pan & refrigerate overnight.
  • Cook at 350º about 1 hour 15 minutes
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Stained Glass Cookies

Stained Glass Cookies

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Ingredients
  

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 egg
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 rolls Life Savers Candies any colour

Instructions
 

  • Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add flour, baking powder, baking soda and salt; mix well.
  • Cover. Refrigerate at least 2 hours.
  • Preheat over to 350ºF.
  • Roll out dough on lightly floured surface to ¼” thickness.
  • Cut into desired shapes with 2 ½ to 3” floured cookie cutters.
  • Trace small version of cookie shape on dough, leaving ½ to ¾” border of dough.
  • Cut out and remove dough from centre of each shape; set aside.
  • Place cutouts on foil-lined baking sheets.
  • Shape removed dough centres into ball; re-roll to make additional cutouts.
  • Crush each colour of candy separately between 2 layers of wax paper with mallet; spoon into centres of cutouts.
  • Bake 6-8 minutes or until candy is melted and cookies are lightly browned.
  • Cool cookies completely before removing from foil.

Notes

NOTE: Do not use mint flavoured Lifesavers. They do not melt the same way the candy flavours do!!!!
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