Lemon Bread
1/2cup.shortening...1cup.white sugar...2eggs...1cup.sour milk...2tsp.vanilla...1tsp.baking powder...2cups.flour...1/2 tsp salt&1/2tsp.baking soda...zest and juice of one lemon.Cream shortening,sugar,eggs,sour milk,vanilla,and lemon juice. ADD: dry ingredients,and lemon zest,mix till well combined. Bake in a lightly sprayed loaf pan,approx.1 hour.
ORANGE BREAD: FOLLOW SAME RECIPE AS FOR THE LEMON BREAD...BUT...ADD:ZEST OF ONE ORANGE AND JUICE FROM ONE ORANGE.BAKE TIME IS THE SAME.
NUT BREAD AND CHERRY BREAD: FOLLOW SAME RECIPE AS FOR THE LEMON AND ORANGE BREAD.
NUT BREAD: ADD 1/2 CUP CHOPPED NUTS...ANY KIND.BAKE TIME IS THE SAME
CHERRY BREAD: 1 SMALL JAR OF CHERRIES...DRAINED AND CHOPPED. MAY USE RED AND OR GREEN CHERRIES. BAKE TIME IS THE SAME. REPLACE THE VANILLA FOR 2TSP.ALMOND FLAVORING.
350 for 1 hr
Cinnamon Bread
1 c sugar
2 eggs
1 tsp baking powder
½ tsp salt
¼ c shortening
2 c flour
½ tsp baking soda
1 c sour milk
Cream shortening and sugar well – add eggs and beat well.
Add dry ingredients mixing thoroughly.
Pour into loaf pan. Mix 1 tbsp cinnamon and 3 tbsp brown sugar.
Sprinkle on top and marble through.
Bake 40-50 minutes at 350.
Rhubarb Bread
1 c finely diced rhubarb
¼ c sugar
3 c flour
4 ½ tsp baking powder
1 tsp salt
1 c sugar
1 tsp grated orange rind
½ c chopped walnuts
¾ c milk
1 egg – beaten
¼ c melted butter
¼ c orange juice
Mix rhubarb with ¼ c sugar and let stand.
Sift flour, baking powder, salt & sugar into bowl –
add orange rind and mix well. Add liquid ingredients all at once.
Stir until just combined.
Fold in rhubarb and pour into loaf pan.
Sprinkle batter with 1 tsp sugar.
Pineapple Cherry Loaf
½ c butter
1 c sugar
2 eggs
½ tsp lemon extract
1 – 19oz can crushed pineapple & juice
4 ¼ - 4 ½ c flour
5 tsp baking powder
½ tsp baking soda
1 small jar maraschino cherries & juice
¼ c nuts – optional
¼ c dates – optional
Cream butter and sugar. Add remaining ingredients.
Cook 325 –350 oven approx 45 min or until toothpick comes out clean.
Makes 2 large loaves or 3 small.
Lemon Bread
Preheat oven to 350 degrees
½ cup butter or shortening,
1 cup sugar
2 eggs
Cream first three ingredients together
1 ½ cup flour
1 tsp baking powder
Sift these together
Add alternately to the first three ingredient the flour and
½ cup milk
Lemon rind and nuts
Bake 45 minutes at 350 degrees
Topping
½ cup sugar
Juice of lemon
Drizzle this on top of warm cake.
Allow to cool and then turn out onto a cake rack
Triple Layer Bars
½ c butter
1 ½ c graham wafer crumbs
1 pkg (200g) feather flake coconut
1 can sweetened condensed milk
1 pkg (350g) chocolate chips
½ c creamy peanut butter
Preheat over to 350.
In 13x9 pan melt butter in oven.
Sprinkle crumbs evenly over butter. Mix together and press into pan.
Top evenly with coconut, then milk.
Bake 25 minutes or until lightly browned.
In small saucepan over low heat melt choc chips and peanut butter.
Spread evenly over coconut layer.
Cool 30 minutes – Chill and cut into bars.
Store loosely covered @ room temperature.
½ c white sugar
½ c corn syrup
Heat to melt sugar. Add 1 c. peanut butter.
Blend – then stir in 3 c. Rice Krispies & ½ c. coconut.
Press into 8X8 pan.
Melt ½ c. butterscotch chips and ½ cup chocolate chips – 1tsp. butter.
Spread over squares.
Dorothy Ann’s
Pineapple Squares
bottom crust :
2 cups graham wafer crumbs
1/2 cup melted butter or margerine
blend and bake in 9x9 pan for 10 minutes at 300
Mixture #1 :
1/2 cup butter or margerine
1 1/2 cups icing sugar
2 eggs
Beat well, spread over cooled graham wafer crust
Mixture #2 :
1 small container of Cool Whip
1 small can crushed pineapple well drained
to the whip cream add drained crushed pineapple.
Spread over icing sugar mixture..
Toss a few crushed graham wafers over top of squares
Chill for 3 hours
Makes about 20 bars.
1 egg
¼ c cocoa
¼ c sugar
½ c butter
1 tsp. vanilla
1 ½ c Graham wafer crumbs
1 c coconut
½ c chopped walnuts
1 egg
¼ c butter
1 tsp. vanilla
2 c sifted icing sugar
4 squares semi sweet chocolate
1 tsp. butter
Butter 9X9 square pan.
Break an egg into saucepan and beat with wire whisk until just mixed.
Add ¼ c. cocoa, ¼ c. sugar and ½ c. butter.
Turn heat to medium and stir constantly until it starts to thicken.
Remove from heat and stir in 1 tsp. of vanilla, graham wafers, coconut and walnuts.
Press into prepared pan and place in freezer while you make topping.
In small bowl, beat 1 egg, ¼ c. butter, 1 tsp. vanilla, until well mixed with the electric mixer. Gradually beat in icing sugar. Carefully spoon over chocolate base and spread evenly. Place in freezer while you melt the chocolate.
Place squares of chocolate and 1 tbsp. of butter in a pan over hot water and heat until melted or melt in a microwave safe bowl. Spread over cream layer of bars.
Draw a knife through the 2 layers to form a swirl.
Keep in the refrigerator and wait at least 1 hour before cutting.
4 mars bars
¼ c. butter
2 c. Rice Krispies
Chop up bars, add butter and microwave until melted.
Add Rice Krispies and press in buttered pan.
Refrigerate.
Janet’s Squares
¾ c honey
1 c peanut butter
3 c rice krispies
1 c peanuts
1 c chocolate chips
1 tsp vanilla
Dissolve honey and add peanut butter to a saucepan – bring to a boil.
Add rice krispies, peanuts, chips and vanilla.
Blend and put into a pan.
Refridgerate.
Melt in 9X9 pan.
½ c. butter/margarine
Sprinkle over it.
1 c. crushed graham crackers
Then 1 c. fine coconut
1 c. chocolate chips
½ c nuts
Then pour over all
1 can sweeten condensed Eagle Brand milk
Bake 325 degrees oven for 30-40 minutes.
Date Squares
Filling:
2 cups chopped dates
½ cup sugar
1 cup water
1 tbsp lemon juice
Crumb Mixture:
1 1/3 c flour
¼ tsp baking soda
1 ¾ cups rolled oats
1 cup brown sugar
¾ cup butter
Combine ingredients for filling.
Simmer until thick being carefull that it does not burn. Cool.
Measure flour into mixing bowl. Add soda and store to blend.
Stir in oats and brown sugar. Work in butter with fingertips.
Pat half of this mixture into a lightly greased 9x9 pan.
Spread with date filling.
Sprinkle and pat remaining oat mixture on top.
Bake at 375 ~ 45 minutes until golden.
Confetti Squares
½ c butter
1 c peanut butter
1 pkg butterscotch chips
3 c rainbow mini marshmallows
Melt butter, peanut butter and chips over medium heat.
Remove from heat and add marshmallows.
Press into a 8x8 pan and refrigerate.
Cut into squares.
¼ c margarine
½ c butterscotch chipits
Melt in microwave (approx. 1 min.)
Stir until melted and let cool.
1 egg
½ tsp. vanilla
pinch of salt
2 c. graham wafer crumbs
1 c. coconut (fine shredded)
Stir together until everything is wet.
Press into buttered 9X9 pan.
Icing –
1 c. icing sugar
2 tbsp. margarine
½ tsp. vanilla
1 ½ tbsp. milk
1 tbsp. custard powder
Put in fridge.
Grammie Stiles' Lime Marshmallow Squares
¾ cup butter
1 ½ cups flour
½ cup brown sugar
Mix and bake in 9" square pan... 350 degrees for 15 minutes.....cool
Put 2 packages of lime jello and 1 cup cold water and salt in saucepan..
Bring to a full rolling boil and boil 1 minute.. cool.....
Beat 2 egg whites until foamy...
add jello mixture and beat until soft mounds are formed..
Spread over base and sprinkle with coconut
Place in fridge and set...
the recipe does not specify the amount of salt......but I'm sure it isn’t much.
Hawaiian Dreams
Cream ½ c butter
Blend In:
½ c lightly packed brown sugar
½ tsp vanilla
Mix in thoroughly 1 ½ c flour
Press into bottom of ungreased 9x9 pan.
Bake 15 min at 375 or until golden. Let cool 5 min.
Spread with 1 c well drained crushed pineapple.
Beat together:
¼ c melted butter
¾ c sugar
1 egg
1 tsp vanilla
1 c shredded coconut
Spread coconut mixture over pineapple.
Return to oven & continue baking – 30 min.
Cool & cut into squares.
Cherry Bars
1½ c flour
¼ c icing sugar
½ c butter – softened
Mix together – blend in butter with fingertips until fine and mealy.
Pat firmly in 7x11 pan. Bake at 350 for 8 minutes.
2 eggs
1 c brown sugar
1 c coconut
1 c candied cherries
1 tsp almond flavouring
Beat eggs well – add brown sugar – beat until blended.
Stir in cherries, coconut and almond flavouring.
Spread evenly over base – Bake at 350 for about 30 minutes until golden.
Once cooled cut into bars.
