Greatest Recipes

3 c All-purpose flour

2 c Granulated sugar

1 ts Baking soda

2 ts Vanilla extract

1 ts Salt

3 c Granny Smith apples (1 lb.)

Chopped & peeled 1 ts Ground cinnamon

1 1/4 c Vegetable oil

1 c Chopped walnuts

3 lg Eggs

3/4 c Raisins — optional

Heat oven to 350. Grease a 15 1/2×10 1/2x 1 inch jelly-roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Stir in apples, nuts and raisins, if using. Mixture will be very stiff. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares. Per brownie: Calories without raisins: 165 Fat: 9 grams Sodium: 60 mg. Recipe By : From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

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ELLIE COLLIN CMKD93F 1/2 tsp BAKING POWDER

2/3 c SHORTENING

2 tsp BAKING SODA

2 2/3 c GRANULATED SUGAR

1 1/2 tsp SALT

4 ea Large EGGS

1 tsp GROUND CINNAMON

2 c APPLESAUCE

2 tsp GROUND CLOVES

2/3 c WATER

2/3 c NUTS; chopped — optional

3 1/3 c ALL-PURPOSE FLOUR — sifted

Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and r ings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. L eave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with s hortening (DO NOT use Pam or Baker’s Secret); set aside. Cream together the shor tening and sugar. Beat in the eggs, one at a time, until the mixture is light an d fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinn amon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they’ll fall over. Bake in a preheated 325-deg ree oven for 35-40 minutes or until a pick inserted deep into the center of eac h cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUT Y MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tig htly. Place jars onto your counter top to cool. You’ll know when the jars have sealed, you’ll hear a “plinking” sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled–they shouldn’t move at all. Store jars in a cool, dry place. They should keep for about a year. I’ve only be en able to keep them for a few weeks, they don’t last that long around here. The y’re wonderful for last minute gifts, especially for single friends.

2 cn Limeade

2 ea Cool whip; med

2 cn Condensed milk.

Gently mix together and put in pie shell of your choice. Maybe you could figure out the amount of key lime juice to substitute for the limeade. This recipe is a little better for those of us who watch our cholesterol — no eggs. Lesley Rackowski FROM: LESLEY RACKOWSKI (VTHG14A) —–

-Household Searchlight 2 c Flour

1 ts Salt

2 tb Brown sugar

3/4 c Milk

1 ts Cinnamon

2 tb Melted butter or butter

-substitute 3 Apples

4 ts Baking powder

4 tb Shortening

2 c Chopped raisins

1 Egg, well beaten

2 tb Brown sugar

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender. 9 servings. Lola Moore, Middlesboro, KY. MM by Cathy Svitek —–

2 c Flour

1 c Powdered sugar

3/4 c Margarine

1 Egg

2 1/2 tb Rum

1 pn Salt

Apple topping: 12 Tart red apples

1/2 c Raisins

1/2 c Chopped nuts

1/2 c Sugar mixed with; 1 tb cinna

For the dough, mix flour, sugar and the salt. Add margarine and the egg and rum. If dough is not moist enough,add more rum. Knead well and press onto a large cookie sheet, covering entire sheet and making an edge around the sides. Peel, core and grate apples. Mix with raisins and nuts; spread over dough. Sprinkle with sugar and cinnamon mixture. Bake in 425′ over for 30 minutes. Freezes well.

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1 can pineapple — (20 oz) crushed

1 c margarine — at room temperature

3 1/2 c brown sugar — packed

4 egg whites — whipped

1/2 c rum

3 1/3 c unbleached flour

1 1/2 tsps baking powder

1 tsp baking soda

1 c coconut — shredded

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperat ure. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender.

Measure ou t 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, hal f brown sugar until light and fluffy. Beat in egg whites and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking sod a. Gradually, add to pineapple mixture in thirds, beating well with each additi on. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the ce nter of oven. Bake 40 minutes. Keep lids in hot water until they’re used. Whe n cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper to wel. Carefully put lids and rings in place, then screw tops on tightly shut. P lace jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on flowers , ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).