Oil Pie Crust
Mix flour and salt. Add oil, mix with fork until it looks like meal. Add water, mix with fork. Gather dough together. If too dry add 1 to 2 more tbsp. oil. Press into ball. Roll dough between 2 sheets wax paper. Roll from the center out to form a circle to fit into the pan. Wipe counter with a damp cloth to keep paper from slipping. Peel off top paper and place into the pan. Peel off paper. Fold edges under and flute. Prick thoroughly. Bake shell 12 to 15 minutes at 450°
Apple Squares
Mix as pie crust. Roll our 1/2 of the dough on floured board and put in jelly roll pan. Spread 2 cans of pie filling on crust. Roll out rest of dough and put on top. Beat egg white till frothy and brush on top. Bake at 375° for 45 minutes.
Glaze
- 1/8 to 1/4 cup Water
- 1 tsp. Vanilla
- Powdered Sugar
Mix with enough powdered sugar to make a thin icing. Put on while still warm.
Caramel Apples in a Bowl
Spoon apples, banana and peanuts evenly into four dessert dishes. Pour caramel topping over desserts. Makes four servings.
Waldorf Red Cake
Add vinegar to soda. Cream shortening, sugar and eggs; make paste of coloring, cocoa and add to mixture. Alternate milk with flour and salt; add vinegar and soda. Do not beat hard, just blend. Bake 30 minutes at 350°. Cool. Cut each layer through to make four layers.
Icing
- 3 Tbsp. Flour
- 1 Cup Sugar
- 1 Cup Butter
- 1 Cup Milk
- 1 tsp. Vanilla
- 1/4 Pound Powdered Sugar
Cook flour and milk until thick. Cool. Cream butter, sugar and vanilla until very fluffy. Add to milk and flour mixture. Do no beat too long. Ice cake.
Easy Apple Pie
Fill pie pan 3/4 ull of sliced apples. Sprinkle with 1 Tbsp. sugar and 1 tsp. cinnamon. Mix the remaining ingredients in separate mixing bowl and pour over apples. Bake at 350° for 45 minutes.
Texas Sheet Cake
Bring to a boil — 1 cup margarine; 4 tbs. cocoa; 1 cup water.
Add to pan and beat well — 2 cups flour; 2 cups sugar.
Add 1/2 cup buttermilk; 2 eggs; 1 tsp. soda; 1 tsp. vanilla; 1/2 tsp. cinnamon.
Spread in greased and floured sheet pan. Bake 25 minutes in 350° oven.
Frosting
- 1/2 Cup Margarine
- 3 Tbsp. Cocoa
- 6 Tbsp. Milk
- 1 lb. Powdered Sugar, sifted
- 1 tsp. Vanilla
- 1 Cup Nuts
Bring to a boil — 1/2 cup margarine; 3 tbsp. cocoa; 6 tbsp. milk.
Remove from heat.
Add – 1 pound of powdered sugar, sifted; 1 tsp. vanilla; 1 cup nuts.
Spread on cake while warm.
Funnel Cakes
Mix well. Heat about 3/4″ salad oil to 370° in electric skillet. Pour about 1/4 cup batter through funnel in spiral. Fry 6 to 8 minutes until brown, turning once. Drain on paper towels. Sprinkle with powdered sugar.
Quick Freezer Ice Cream
Combine milk and cream. Add sugar, salt and vanilla and stir until well blended. Beat eggs and add to mixture. Freeze.
Chicken Parmesan
Pound chicken breasts until approximately 1/2″ thick. Dip chicken egg wash and then coat with dry bread crumbs. Heat skillet with 1/2″ of vegetable oil. Fry chicken breasts in oil until golden brown – don’t need to be fully cooked. Coat bottom of 9×13″ pan with spaghetti sauce. Place browned chicken breasts in pan. Top with remaining spaghetti sauce. Bake in 350° oven for 40 minutes. Top with shredded mozzarella cheese. Bake an additional 10 minutes or until cheese is melted and slightly browned.
Ramen Noodle Surprise
Put ramen into a microwave-safe plastic dish. (Empty Country Crock tubs work nicely). Fill with water so that the entire block of ramen is submerged. Microwave on high for four minutes. Remove from microwave (careful, dish is hot) and empty half of the seasoning packet into the noodles and stir until seasoning is completely dissolved. Add saltines to taste. (If you are wondering what the surprise is, it’s the fact that I have actually made this).