How To Make A Cake!! "Fun" Recipe #1 This one is "Funny".. For a "BUSY MOM"!! Light oven, get out utensils and ingredients. Remove blocks and toys from the table. Grease pan, crack nuts. Measure 2 cups of Flour. Remove little Johnny from the flour, wash flour off of him and remeasure flour. Put flour, baking powder and salt in the bowl. Get the dust pan and broom to sweep up peices of bowl Johnny knocked on the floor. Get another bowl. Answer the doorbell. Return to the kitchen. Remove Johnny's hands from the bowl. Wash Johnny. Answer the phone. Return to the table. Remove 1/4 inch of salt from the greased pan. Grease another pan. Take the greased pan and find a layer of nutshells in it. Head for Johnny who flees knocking the bowl off the table. Wash floor, table, walls and dishes. Call the bakery and lie down for a rest!! From "Cousin Fay"!!:):) Saskatchewan, Canada Thank-You Fay! Pattianne's Country Kitchen
Pattianne's Cheese Cake Recipe #2 Create new variations by topping this recipe with your favorite fruit. 1 Tablespoon Butter 3/4 cup Graham cracker crumbs 1 cup Sugar 2 1/2 teaspoons Cornstarch 1 1/2 pound cream cheese 2 eggs 1/2 cup Cream 1 teaspoon Vanilla Pre-heat the oven to 350. Butter a medium spring-form pan. Press the graham cracker crumbs into the bottom. Place in the refrigerator for 30 minutes. Whip the cream cheese in a mixer. With the mixture running slowly, sprinkle in the sugar and cornstarch, then add in the eggs and vanilla. Slowly add the cream until all ingredients are well mixed. Pour into the spring-form pan. Place on a cookie sheet and bake for 40-45 minutes (or until the top begins to brown and the cake is firm). Cool at room temperature. Refrigerate. Serve well chilled. Serves 8-10 Pattianne's Country Kitchen
Pattianne's Un-Baked Christmas Cake Recipe #3 4 cups Graham crumbs 1/2 teasp. EACH, salt, nutmeg,cinnamon, cloves 2 cups chopped dates 2 cups raisins 1 cup currants 2 cups chopped almonds 1 cup chopped walnuts 1 cup candied mixed peel 3 rings candied pineapple, cut up 2 cups colored marshmallows, minature,left whole,or cut up 1 cup candied cherries 1 14 onz. can sweetened condensed milk Mix Graham crumbs, salt, and spices to-gether. Add remaining ingreds. except milk, mixing well. Add milk mix VERY well. Pack into large pan lined with foil. Cover with waxed paper. CHILL 48 hours. ENJOY! Pattianne's Country Kitchen
No Bake Chocolate Mountain Squares. Recipe #4 1- 16 oz. pkg. chocolate chips 4 cups mini marshmallows 1 cup butter or margarine 3/4 cups coarsley chopped walnuts ( or nuts of choice) 2 Cups icing sugar Graham Wafers 2 eggs beaten Mix first 4 ingredients together and melt over low heat. Let cool slightly and add marshmallows and nuts. Line bottom of 9x13 pan with graham wafers. Spread mixture over wafers,allow to cool, then sprinkle with icing sugar. Refridgerate. From Fay, Saskatchewan, Canada Thank-You Fay! Pattianne's Country Kitchen
Edna's Easy Chocolate Bars Recipe #5 3/4 cup honey 1 cup peanut butter 1 tsp. vanilla 1 cup chocolate chips 1 cup chopped peanuts or walnuts 3 cups Rice Krispies Melt the honey and peanut butter in a large sauce pan ; or in a bowl in the microwave. Remove from heat. Add vanilla, chocolate chips, peanuts and Rice Krispies. Press into a 9x13 greased pan. Chill for one hour. "Cousin" Edna Raymore, Saskatchewan Thank-You Edna! Pattianne's Country Kitchen
Easy Marshmallow Delights Recipe #6 The Marshmallow inside disappears and creates a gooey, yummy cinnamon roll. 1 tube (8 onzes.) refrigerated cresent rolls 1/4 cup sugar 1 tbls. ground cinnamon 8 large marshmallows 1/4 cup butter or margarine, melted Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into the butter, roll in cinnamon-sugar and place on the triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375 F. for 13-15 mins. Serve warm, Makes 8 servings. Pattianne's Country Kitchen
Quick easy Lemon Pie Recipe #7 2 Uncooked 9-inch pie shells (freshly made or frozen) 2 Lemons, large 2 cups Granulated sugar 4 Eggs Slice the whole lemons (peel and all) into paper thin slices (a mandolin slicer works well). Remove any seeds you may see. Toss the slices with the sugar. Allow to rest 3 to 4 hours, stirring frequently. Beat the eggs and add them to the lemon mix. Place the mixture in one of the pie crusts (inside a pie pan). Invert the second crust over the pie to form the top crust. Seal the edges and trim off any excess. Place a small slit in the top crust. Place in a pre-heated 425 oven for 15 minutes. Reduce the temperature to 350 and cook for 20 minutes From Vivian Hamilton, Ontario Canada Thank-You Vivian! Pattianne's Country Kitchen
Lemon Angel Cake with Lemon Yogurt Topping. Recipe #8 Ingredients call for 11/4 cup sugar, 1 cup of sifted cake flour, 1 cup of egg whites, 1 teaspoon of cream of tartar, 1/2 teaspoon salt and 2 teaspoons lemon extract. Sift together the sugar and flour. Beat the egg whites, cream of tartar and salt to a stiff foam. Add flavorings and blend. Then fold in the remaining flour, sifting a little at a time over the egg mixture until thoroughly blended or until no patches of flour remain. Pour mixture into a large, ungreased tube pan. Cut through batter with spatula to remove large air bubbles. Bake at 350 degrees Fahrenheit for 45 to 60 minutes or until done. Test by inserting a toothpick. If it comes out easily, the cake is done. After removing the cake from the oven, let it cool for approximately one hour. Remove the cake and serve individual slices on a plate, topping each piece with dollops of low-fat lemon yogurt. From Judy Everett, Washington U.S.A. Thank-You Judy! Pattianne's Country Kitchen
Easy Pineapple Carrot Cake Recipe #9 3 eggs 2 tsp. soda 1 1/4 cup oil 1 tsp. salt 2 cups white sugar 2 cups coconut 1 tsp. vanilla 1 cup crushed Pineapple, drained 2 cups flour 1 cup chopped nuts 1 tsp. cinnamon 2 cups grated carrots Mix first 8 ingredients together; then add remaning 4. Turn into a lightly greased and floured 9x13 pan and bake at 350 degrees for 50 minutes. ***************************** Frosting For Pineapple Carrot Cake 1/4 cup butter or margarine 1 3/4 cups icing sugar 1 - 3oz pkg. cream cheese 1 tsp. vanilla Beat together until smooth and spread over cake. From Fay Saskatchewan Thank-You Fay! Pattianne's Country Kitchen
Easy Toffee Bar Crunch Pie Recipe #10 1/3 cup butterscotch sauce 9" graham carcker pie crust 1 1/2 cup milk 1 package vanilaa instant pudding 3 cup cool whip, thawed 4 skor bars, crumbled Make pudding as per directions with 1 1/2 cup milk Combine pudding and cool whip + 2/3 of the skor bars, reserving the 1/3 for the top. Place the 1/3 cup of butterscotch sauce in the bottom of the pie crust, Then add the pudding mix on top. Sprinkle the remaining skor on the top and refridgerate for at least 6 hours before serving.......ENJOY!! Here is one recipe that you might like-my mom used to make this. From My E-Friend Michelle Hamilton, Ontario. Thank-You Michelle! Pattianne's Country Kitchen
Double Chocolate Mousse Pie (Makes 1 Pie) EASY RECIPIE: Recipie #11 Pie Crust Ingredients: 8 oz. Chocolate Wafers, finely crushed 1/2 cup Butter, melted Pie Filling Ingredients: 14 oz. Semisweet Chocolate 4 oz. Unsweetened Chocolate 16 oz. Whipping Cream 6 Tbs. Confectioner's Sugar, divided 2 large Eggs 4 large Eggs, separated Pre-heat the oven to 350-F degrees. To prepare the piecrust, combine the butter and crushed chocolate wafers in a mixing bowl. Press the mixture into the bottom of and onto the sides of a 9-inch springform pan. Refrigerate to firm the crust before baking the piecrust. Bake for bout 8 to 10 minutes until crisp. Remove from oven to cool. NOTE: Can use MICROWAVE but be carefull chocolate melts FAST! OR Using a double boiler, melt both chocolates over a low-heat setting. Stir the chocolate occasionally until it is thoroughly melted. When melted, remove the chocolate from the heat and let cool a bit. In a large mixing bowl, whip the whipping cream with 2 tablespoons of confectioner's sugar until stiff. In a separate mixing bowl, beat the four egg whites with 2 tablespoons of confectioner's sugar until stiff. Add two whole eggs to the melted chocolate, one egg at a time, and mix well. Make sure the chocolate is cool enough to not cook the egg yolks, yet warm enough to easily stir. Add the remaining four egg yolks, again one at a time, stirring the chocolate mixture each time to thoroughly blend in the eggs. Alternating between the whipping cream and the whipped egg whites, add about half of each mixture and blend it into the chocolate. Fold the mixture gently to combine the ingredients until all of the egg whites and whipping cream have been added and blended. Pour the chocolate mousse into the prepared piecrust and refrigerate overnight. To serve, let the mousse warm a bit before loosening the spring form pan, slicing, and serving. Refrigerate any leftovers, but for a day or two only. ENJOY!!!! Pattianne's Country Kitchen
Chocolate Carmelitas Recipe #12 Ingredients: 7-oz. Light Candy Caramels (25 pieces) 1/4 cup Evaporated Milk 1 cup All-purpose Flour 1 cup quick-cooking Rolled Oats 3/4 cup Brown Sugar, firmly packed 1/2 tsp. Baking Soda 1/4 tsp. Salt 1/2 cup Butter, melted 1 cup Semisweet Chocolate Chips, divided 1/2 cup Pecans, chopped Preheat oven to 350-F degrees and lightly grease a 9-inch by 13-inch baking pan. Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from the heat source and set aside. In a large mixing bowl combine flour, oats, brown sugar, baking soda, salt, and melted butter. Press half of crumbs into the bottom of prepared baking pan. Bake for 10 minutes and remove from oven. Evenly sprinkle half of the chocolate chips and pecans over the crust. Pour and spread caramel mixture to cover chips and pecans. Mix remaining chocolate chips with crumb mixture and sprinkle over the top. Bake 15 to 20 minutes more, or until lightly browned. Cool completely before cutting into 24 bars. "ENJOY"!!! (Makes About 2 Dozen 1½ -inch squares) Pattianne's Country Kictchen
"M and M Cookies" "Just for the youger ones"! Easy for them to make!! They'll LOVE 'EM!! Recipe #13 1 cup butter or margarine 2 1/4 cups flour 3/4 cup brown sugar 1 tsp each of soda and salt 2 eggs 2 cups chocolate M & M's 1 tsp. vanilla Mix everything well according to the order of the recipie. Drop by spoonfuls on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. From Fay, Sakatchewan, Canada Thank-You Fay! Pattianne's Country Kicthen
Black Forest Cake Easy and Quick To make: Recipe #14 1 chocolate cake mix 3 eggs 1tsp. almond extract 1 can cherry pie filling 1 cup chocolate chips Beat together and put in a greased 9 x 13 pan. Bake at 350 degrees for 45 to 50 minutes. When cake cools glaze with: 1/2 cup chocolate chips 2 tblsp milk 1 tblsp margarine Melt and stir in 1/2 cup icing sugar. Top with whipped cream. From Fay Saskatchewan, Canada Thank-You Fay! Pattianne's Country Kitchen
Floating Islands Recipe #15 Baked meringue and custard sauce. You can finish it with a drizzle of caramel or fruit sauce. Serves 4-6 Custard Sauce: 2 cups Half and half (half milk, half cream) 1/2 cup Sugar 1 Tablespoon Flour Dash of Salt 4 Yolks 1/2 teaspoon Vanilla Meringues: 4 Egg whites 1 cup Sugar 1/4 teaspoon cream of tartar 1 teaspoon Vanilla In a pan over simmering water (double boiler), heat the half and half. In a separate bowl, whisk together the sugar, flour, salt, and yolks. Ladle a small amount of warm half and half into the yolk mixture and whisk. Slowly whisk that mixture into the double boiler. Simmer for 15 minutes. Stir in the vanilla. Remove from the heat. Chill. Pre-heat the oven to 350. Beat the egg whites until foamy. Add the cream of tartar and continue beating. Slowly add the sugar and beat until firm peaks form. Stir in vanilla. Lightly oil six ovenproof custard cups. Fill with the meringue mix. Place in a baking pan. Add water half way up the sides of the cups. Bake for 20 minutes. Unmold onto a plate. Place the custard sauce on a dessert plate. Top with baked meringue. Garnish with fresh fruit if desired. Pattianne's Country Kitchen
Peanut Choco-Cherry No Bake Easy! Recipe #16 1 cup peanut butter-chocolate spread 3/4 cup powdered sugar 4-6 tablespoons milk or water, divided 2 cups oats (quick or old-fashioned, uncooked) 1/3 cup coarsely chopped dry roasted peanuts 1 cup golden raisin-dried cherry fruit mix In a large bowl, combine peanut butter-chocolate spread, sugar and 4 tablespoons milk; mix well. Stir in oats, peanuts and dried fruit; mix well. Add more milk if necessary to achieve moist, but not runny, consistency. Drop by rounded teaspoonfuls onto waxed paper. Let stand 1/2 hour or until set. Store in tightly covered container. Substitutes: 1/2 cup golden raisins and 1/2 cup dried cherries or cranberries. You also may form into balls and roll in additional chopped nuts, cocoa or coconut. Yield: 4 dozen Pattianne's Country Kitchen
Our Favorite Brownie Recipe #17 Easy Recipe 1 cup margarine 1 1/2 cups flour 2 cups sugar 1 tsp. salt 1/4 cup cocoa 2 tsp. vanilla 4 eggs Melt margarine in a saucepan. Remove from heat and add sugar, cocoa and eggs. Beat together then add flour, salt and vanilla. Mix. Lightly grease a cookie sheet, pour on batter. Bake at 350 degrees F. for 20 to 30 minutes until done. (check by sticking a tooth pick in center) Don't need icing their just "Plain Good!" From Fay, Saskatchewan Thank-You Fay! Pattianne's Country Kitchen
No Bake Butterscotch Bars Recipe #18 1 cup sugar 1 cup shredded coconut 2 eggs, beaten 2 cups graham wafer crumbs 1/2 cup Peanut Butter 3/4 cup butter or margarine 1--6 onz. pkg. Butterscotch Chips 2 cups white mini marshmallows Cook sugar, eggs and margarine over low heat, stirring constantly for about 5 minutes. Cool for a few minutes, Add graham wafer crumbs, marshmallows and coconut. Put into a lightly greased 9x13 pan. Melt peanut butter and butterscotch chips together and spread on top. When set, cut into squares. From Fay Saskatchewan Thank-You Fay! Pattianne's Country Kitchen
Creamy Chocolate Frosting (with Layer Cake) (Makes About 2 Cups) Recipe #19 Ingredients: 1 cup Milk 1/2 cup All-purpose Flour 4 oz. Bittersweet or Semisweet Chocolate, coarsely chopped 3 Tbs. Unsweetened Cocoa Powder (American-style) 2/3 cup Granulated Sugar 1 Tbs. Butter, softened 2 tsp. Vanilla Extract In a medium saucepan over a medium-high heat setting, whisk together the milk and flour. Make sure to whisk constantly until the mixture begins to thicken. Reduce the heat to low and cook, still whisking constantly, until the mixture is dry and stiff and begins to mass together, usually about 5 minutes. Immediately remove the saucepan from the heat and continue whisking for a few seconds to disperse some of the heat. Add the chocolate and whisk until well blended. Add the cocoa powder and whisk again, making sure the mixture is well blended. Cover the saucepan and refrigerate for at least 2 hours. In a medium-sized mixing bowl, combine the sugar, butter, and vanilla with an electric mixer at a medium speed setting. Add about two tablespoons of the chilled chocolate mixture and beat until the sugar is dissolved and all is well blended. Add the remaining chocolate mixture and continue to blend until the frosting is smooth and creamy, usually about 5 minutes. To assembly your chocolate layer cake, center one chocolate cake on a platter and spread a thin layer of the chocolate frosting on top of it. You may need to level the bottom layer of the cake by cutting a bit off the top of it before frosting. Place the second cake on top of the frosted layer and center again. Generously frost over the top and sides of the cakes with the remaining chocolate frosting. Serve and ENJOY! From Jenny, Haney, B.C. Canada Thank-You Jenny! Pattianne's Country Kitchen
Easy Pumpkin Bread Pudding Recipe #20 Serves 4-6 1 pound firm French bread 2 cups Half and Half (half milk, half cream) 1 1/2 cups Sugar 3 Eggs 15 ounce Pumpkin pie mix (seasoned) 1/2 cup Raisins 1/2 cup Pecans Whipped cream Lightly grease a medium casserole dish. Pre-heat the oven to 350. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add the half and half and pumpkin mix. Toss the mixture with the bread.Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25-35 minutes or until firm and lightly brown. Serve warm with whipped cream. Pattianne's Country Kitchen
Easy No Bake Chocolate Cookies For The "Younger Ones" To Make!! Recipe #21 1/2 cup margarine 2 cups sugar 1/2 cup milk 6 tbls. cocoa 1 tsp. vanilla Bring these 5 ingredients to a boil over medium heat and boil for 1 minute. 3 cups quick rolled oats, 1/2 cup coconut: Mix together in a large bowl and pour boiled mixture over and mix throughly. Drop by spoonfulls onto wax paper. Chill till firm. ENJOY!! From Fay Saskatchewan, Canada. Thank-You Fay Pattianne's Country Kicthen
Quick Easy Cherry Delight Recipe #22 Easy Recipe: 2 cups graham wafer crumbs 1 tblsp sugar 1/2 cup butter or margarine Mix these 3 ingredients together well. Save out 1/2 cup for topping Press remainder in 8x 12 pan pressing firmly. Bake 10 minutes at 350 degrees. Whip Dream Whip as directed or use 1/2 cup whipping cream with 2 tblsp. sugar. Mix in one regular size pkg mini marshmallows. Spread 1/2 this mixture on cooled base. Then a can of cherry pie filling, then the other 1/2 whipped mixture using small spoonfuls to put on pie filling and spread. Sprinkle with reserved 1/2 cup crumbs evenly and chill overnight in fridge. From Fay Saskathewan, Canada Thank-You Fay! Pattianne's Country Kitchen
Meringue Kisses Recipie # 23 2 egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch salt 1/2 cup granulated sugar 1/4 teaspoon peppermint extract Preheat oven to 200 degrees. Line a baking sheet with parchment paper. In medium bowl, beat egg whites at medium speed until frothy; add cream of tartar and salt. Beat at high speed until stiff; beat in sugar 1 tablespoon at a time. Add peppermint extract. Add food coloring if desired. Using cake decorating bag with open star tip, squeeze onto parchment-lined baking sheet in "kiss" shapes. If you don't have cake decorating bag, put in large plastic food storage bag, snip off a small corner and pipe out meringues. Bake for 2 hours. Turn off oven and leave in oven for 2 to 3 hours, or overnight. Makes approximately 100 kisses. Food coloring tip: Try pink, yellow, orange, blue, green and purple. To get multi-colored meringues, leave some of one color in pastry bag before adding another color. From Elaine Vancouver, B.C. Canada Thank-You Elaine! Pattianne's Country Kitchen
Chocolate Shortbread ~~~~~~~~~~~~~~~~ Recipie #24 1 1/4 cups all-purpose flour 1/2 cup/125 ml brown sugar, packed 1/4 cup/75 ml cocoa powder 1 1/4 tsp./5 ml baking powder 3/4 cup/175 ml butter, COLD DECORATIONS: Royal icing, assorted candies (optional) In large bowl, combine flour, sugar, cocoa and baking powder. Cut in butter untill crumbly, then work mixture with hands into dough that holds together. Shape into two discs. Roll out dough between two pieces wax paper to 1/4 inch (5 mm) thickness. Cut out shapes using 2 inch (5 cm) cutters (or other shapes). Place on lightly greased or parchment-lined cookie sheets. Bake at 375 F. (190 C) for 6-8 mins. (do NOT overbake). Cool completely on racks. Decorate as desired. Store in AIRTIGHT containers. Makes about 30 cookies. Pattianne's Country Kitchen
Quick and Easy Trifle ~~~~~~~~~~~~~~~~~~~~~ 3 VARIATIONS: Recipie #25 1.BEAT 2 pkg.(4-serving size) JELLO Instant Pudding with 2 1/2 cups milk untill thickened. 2.STIR in 2 cups thawed COOL WHIP Whipped Topping. 3.LAYER in a glass bowl: your favorite cubed cake, soft lady fingers, or chocolate chip cookies, prepared pudding, filling and 1 pkg. grated BAKERS Chocolate. Repeat layers. Top with addtional whipped topping. VARIATIONS: VANILLA PUDDING 1: Use 1 can Tropical Fruit or Fruit Cocktail, and White grated Chocolate. VANILLA PUDDING 2: Use Sliced Strawberries, and White grated Chocolate. BUTTERSCOTCH PUDDING: Use sliced BANNANAS and chopped Pecans, and Semi-Sweet grated Chocolate. CHOCOLATE PUDDING: Use 1 can Cherry Pie Filling, and Bitter-sweet grated Chocolate. Pattianne's Country Kitchen
Everyday EASY Brownies ~~~~~~~~~~~~~~~~~~~~~ One batter...4 different ways! Recipie #26 1.PARTIALLY melt 4 suares chopped Baker's unsweetened Chocolate with 3/4 cup butter or (margarine) in microwave on MEDIUM heat 3 mins. Stir untill completely melted. NOTE: Watch carefully may BURN! 2.ADD 3 eggs, beat untill well blended. Stir in 1 1/2 cups sugar, 1 cup all-purpose flour and 1 cup chopped nuts (optional). 3.SPREAD in greased 9x13 in. baking pan. Bake at 350 F. for 30 mins. ADD ONE OF THREE VARIATIONS: ROCKY ROAD: Top brownies with colored mini marshmallows and BAKER'S Semi-Sweet Chocolate Chips during last 5 mins. baking. PEANUT BUTTER SWIRL: Drop spoonfulls of Peanut Butter and 2 squares chopped semi-sweet Chocolate over hot baked brownies. Swirl with a knife. EASY FROSTING: Prepare 1 pkg. JELLO Vanilla Instant Pudding (4-serving size) as directed on pkg. reducing milk to 1 1/2 cups. Add 1 cup thawed COOL WHIP Whipped Topping. Spread over cooled brownies. Pattianne's Country Kitchen
Mother's "Cheesecake" ~~~~~~~~~~~~~~~~~~~~~ YUMMY!! This Cheesecake Recipie is the "BEST" one!! Recipie #27 Crust and Topping: 5 tbs. butter 36+ graham crackers, crumbs 5 tbs. brown or white sugar 3 tbs. water Filling: 1 lb. (2 packages) Philladelphia cream cheese 3/4-1 cup white sugar 2 eggs yolks lightly beaten 2 tbs. cornstarch 2 tsp. vanilla 2 egg whites Marchino Cherries cut into bite size pieces (optional) Crust/Topping; Mix all ingredients together well. Press 3/4 into a lightly buttered baking dish. Filling: Combine, cream cheese, sugar, egg yolks, cornstarch and vanilla, mix well. Add beaten egg whites at last. Add cherries if desired. Pour mixture into prepared crust in baking dish, srinkle rest of topping on cheesecake, gently pat down on cake. Bake 12 mins. at 350'f. Chill before serving. ENJOY!!! This recipie is one of my very Favorites my Mother used to make, I really hope you like it:):)!! Thank-you "Mother"! Pattianne
Original "Christie's Graham Wafer Cream Pie"!! "Simply Delicious"! Recipe #28 Crumb Crust: 16 Graham Wafers 1/4 cup sugar (I use brown sugar) 1/4 cup softened butter or margarine Roll Graham Wafer's untill fine with rolling pin. Then blend crumbs with sugar and softened butter or margarine in a bowl. Press mixture very firmly in an even layer against sides and bottom of 9" pie plate or pan. Bake in moderate hot oven (375 F.) about 8 mins. or untill crisp and brown. Cool and fill with cream filling or other favorite. NOTE: Vegetable shortening maybe used in place of butter or margarine in crust recipe above. If vegetable shortening is used,then add 2 teas. water and 1/4 teas. salt to crumb mixture. Cream Filling: 2 cups milk,scalded 1/4 cup sugar 2 tbls.cornstarch 1/4 teas. salt 3 egg yolks,beaten 1 teas. vanilla Scald milk in top of double boiler,(or pot). Mix thoroughly the sugar, cornstarch and salt. Add to scalded milk and stir untill mixture thickens and is smooth. Continue cooking 10 mins. Blend small amount of mixture with egg yolks return to double boiler (or pot) and cook 2 mins. longer. Cool and add vanilla. Pour into Graham Wafer Crumb crust Meringue: Beat 3 egg whites untill stiff and add 6 tbls. of sugar, 1 tbls. at a time, beating very well after each addition. Spread over filling. Bake in moderately slow oven (325 F.) 20 mins. Cool before serving. "ENJOY"!! Pattianne's Country Kitchen
Lamingtons (Makes about 25 Squares) (Chocolate Squares) Recipie #29 Cake Ingredients: 1/2 cup unsalted Butter, softened 2/3 cup Granulated Sugar 1 tsp. Vanilla Extract 2 whole Eggs 1 1/3 cups Self-Rising Flour 2/3 cup Milk Chocolate Icing: 2 cups Confectioners' Sugar 1 Tbs. Boiling Water 1 Tbs. Vanilla Extract 1 Tbs. Cocoa 1 1/2 cups shredded Coconut Pre-heat oven to 350-F degrees; grease a 10-inch by 10-inch square baking pan and set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in the vanilla and then the eggs, one at a time, beating the batter after each addition. Fold in the flour and the milk, alternating portions of each ingredient and continuing to mix well until thoroughly combined. Pour the cake batter into the prepared cake pan and bake for 25 minutes, or until the cake recedes from the sides of the pan and is golden and set on the top. Let the cake cool for about 5 minutes in the pan, then turn out onto a rack and allow to cool completely. Slice the cooled cake into twenty-five 2-inch by 2-inch squares. To prepare the icing, sift the confectioners' sugar into a medium mixing bowl. In a separate bowl, combine the boiling water with the vanilla extract and the cocoa. Add the blended cocoa mixture to the powdered sugar and mix well. Ice the cake squares on all sides and roll in the coconut. Allow to dry on a wire rack. Store in an airtight container for up to a week, or serve right away. "ENJOY"! Pattianne's Country Kitchen
Triple Mix For Muffins Recipe #30 Make up the mix and refridgerate it for up to 2 months, ready to bake up fresh muffins at a moments notice. You can make: Banana, pumpkin, or applesauce muffins. 6 cups All-purpose flour 1.5 L. 2 tbs. Cinnamon 25 mL. 1 tbs. Baking powder 15 mL. 1 tbs. Baking soda 15 mL. 1-1/2 salt 7 mL. 1 teas. Each nutmeg, allspice and cloves 5 mL. 1-1/2 cups Granulated sugar 375 mL. 1-1/2 cups Packed brown sugar 375 mL. 1-1/2 cups Raisins 375 mL. In a bowl, combine flour, cinnamon, baking powder, baking soda. salt, nutmeg, allspice and cloves; stir to mix thoroughly. mix in both sugars untill well combined. Stir in raisins. (Can be refrigerated in tightly sealed airtight container or plastic bag for up to 2 mons.) Makes about 9 cups (2.25 L) of muffin mix. To make 6 muffins ( double recipe for 12 muffins): In bowl, combine 1 egg, 1/4 cup (50 mL.) vegetable oil, 3/4 cup (175 mL) mashed ripe bananas, or 3/4 cup (175 mL) smooth applesauce, or 1/2 cup (125 mL) canned pumpkin puree mixed with 1/4 cup (50 ml) water: beat untill smooth. Stir in 1-1/2 cups (375 mL) of the muffin mix. Spoon batter into 6 greased or paper-lined muffin cups, filling almost to top. Bake in 350 F (180 c) oven for 20 to 25 mins. or untill tester inserted in centre comes out clean. Pattianne's Country Kitchen
Old Fashioned Banana Pudding Recipe #31 4 cups Milk 6 Egg yolks 3/4 cup Sugar 1/2 cup Flour 1 teaspoon Vanilla 1 pound Vanilla wafers 3 pounds Bananas, peeled and sliced Warm the milk in a double boiler (or in a saucepan) over low heat. Add the yolks, sugar, flour, and vanilla to a mixer bowl. Mix on low speed until smooth. Whisk into the milk and heat until it obtains the thickness of a thin pudding. Strain. Allow to cool slightly. In a medium casserole dish, make a layer of wafers, a layer of bananas, and half the custard mix. Repeat. Top with a sprinkling of crushed wafers. Chill well before serving. Pattianne's Country Kitchen
Mom's Apple Pie ~~~~~~~~~~~~~~ Recipe #32 Makes one 10" pie Crust: 1-3/4 cups of flour 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup plus 2 tablespoons ( 1-1/4 sticks) butter 1/4 cup water or apple cider Filling: 8 mcintosh apples, peeled, cored, sliced. 1- 2/3 cups sour cream 1 cup sugar 1/3 cup flour 1 egg 2 teaspoons vanilla 1/2 teaspoon salt Topping: 1 cup chopped walnuts 1/2 cup flour 1/3 cup firmly packed brown sugar 1/3 cup granulated sugar 1 tablespoon cinnamon pinch of salt 1/2 cup ( 1 stick) butter, room temperature For Crust : Combine flour, sugar, cinnamon and salt in a medium bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball, Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease into pan and flute a high edge. Set aside. NOTE: Can use frozen pie crusts For Filling : Preheat oven to 450° . Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350° and continue baking until filling is slightly puffed and golden brown, about 40 min. ( If edges of crust begin to brown too quickly, cover with strips of aluminum foil.) For Topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly, Spoon over pie and bake 15 minutes longer. Pattianne's Country Kitchen
Strawberry Dream Layer Cake Quick, Easy Recipie! Recipie #33 1 pkg. white cake mix (1 lb. 4 onz.size) 1 pkg. strawberry JELLO (3 onz. size) 2 tbsp. flour 1/2 box (10 onz.) frozen strawberries, thawed 3/4 cup cooking oil 1/2 cup water 4 eggs Mix together cake mix, JELLO, flour, eggs and water. Beat 2 mins. at med. speed. Add berries, including juice and mix for 1 min. Add oil, beat 1 min. more. Bake in two layers at 350 F. till done. FROSTING: 1/2 cup butter 1/2 tsp. vanilla 3 cups sifted icing sugar 1/2 box strawberries Combine ingredients. Spread between layers, and frost cake. Strawberries maybe crushed or left whole. Pattianne's Country Kitchen
Brown Sugar Icing Recipe #34 1 cup brown sugar 1/4 cup milk 3 tbsp. margarine or butter Boil together 3 mins. Beat untill slightly cool and add enough icing sugar to make a smooth icing (about 1 cup), and 1 tsp. vanilla. Pattianne's Country Kitchen
