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COOKBOOK October IM and Pie sugar QUICK LEMON CHEESE CAKE 1 pkg cream cheese soften ed l cups milk ated peel of lemon 1 pkg instant lemon pud ding inch graham cracker or gingersnaps crumb crust In a large bowl of mixer beat cream cheese until fluffy Gradual ly beat in cup milk Add remain ing cup milk and the pudding beat at low speed until smooth and well blended Fold in lemon peel Pour into prepared piecrust and chill until firm Ruth Kilner cup oatmeal in tup boiling water Stir and let sit Add and beit together cocoa cup brown sugar eggs I cup ill flour biking powder biking sodi pinch bait tsp Bake in pin it for 3t minutes Ruth NOR AH 1 oz white sugar flour all purpose Cream margarine and Work flour in fingers Press into tin and F until golden brown Toffee oz sugar white I s golden svrup orcornsvrup condensed milk 1 tsp essence Put ill ingredients into saucepan and melt Boil minutes stirring all the time When cool pour on top of shortbread When toffee has set cover squares of cooking chocolate melted over hot water Cut into fingers or squares Mrs SOI Rfr AM FE AKE cup butter softened cup white sugar 2 eggs cup sour cream I tsp baking soda I tsp baking powder cups all purpose flour vanilla extract Topping cup chopped walnuts cup white sugar tbsp cinnamon Cream butter and sugar Add eggs and beat at medium speed un til light and fluffy Add sour cream vanilla and sifted dry in Pour mixture into a greased 9 pan Mix topping in gradients in a small bowl Sprinkle our uncooked cake mix tun Run i knife or fork back and for Iti when at nut cups flour tsp baking soda 1 tsp cinnamon pinch of cloves tbsp baking powder pinch of salt nutmeg Sift all drv ingredients together and reserve Beat 2 eggs until light and Add 1 cup sugar gradual I until thick and fluffv Add 1 cup mashed npe bananas and beat until light Beat cup whipping cream until stiff Gentlv fold in egg ind banana mixture Fold in the ingre dients Bake in greased floured laer pans or i 13x9 inch square pan at F 30 35 minutes or until it bick when press Ruth Kilner lb butter 1 cups cup milk cups fin lev el pinch of 1 tsp powder lib sultun light color lib cherries red green lb citron cut pieces raisins peel ind cherries then order en B ike I greased ind floured pans ibout hours at F until This freezes well Judv Robinson MIX cups ill purpose flour cups sugar 1 tup baking powder 1 tbsp salt cups shortening Stir together the ingredients With a pastrv blender cut in shortening until it resembles very fine crumbs Divide into five equil portions Place in airtight ton tamers Store in cool drv place up to six weeks or place in freezer up to months To use allow mix to tome to room temperature cups cake flour sugar cup water cocoa I tsp soda sill cup Beat together 2 minutes then add eggs cup milk Beat minutes Bake at for about minutes Jean I cam 1 recipe I A basic cake tup milk eggs l Grease ind flour two pins Beat all ingredients for 3 minutes with electric mixer Bake it for 0 minutes Ruth 1 sugar eggs cup vegetable oil 1 can fruit cocktail and juice 2 cups Monarch all purpose flour tsp baking soda tsp salt Cream sugar and eggs add vegetable oil then add fruit cocktail Blend in flour soda salt ind mix well Put in greased 9X13 pan bake I- for 2030 minutes rosling cup margarine cup white sugar 1 cup coconut 1 vanilla cup evaporated milk cup chopped nuts Mix all together and cook for minutes Pour over warm cake When completely cold refrigerate Ida Kitchener tups water cup raisins cup butter 1 tup flour 1 cup sugar 1 tsp baking sod tsp each salt and nutmeg 1 cup chopped nuts optional In saucepan bring water and raisins to boil then simmer 10 minutes Add butter and set aside to cool Mix flour sugar soda salt cinnamon and nutmeg blend into raisin mixture Stir in nuts Pour into a 9 inch square pan and bake in preheated F oven for minutes Serve with ice tream or whipped topping Note So moist no frosting is needed Carole Cascone