HELOISE'S BISQUITS (COFFEECAKE & PANCAKE) (Serves 4) 8 cups flour 1/3 cup baking powder 2 tsp salt 8 tsp sugar (optional) 1 cup shortening Just mix together flour, baking powder, salt, sugar. Cut in 1 cup shortening with pastry blender to a very fine consistency. Mixture will stay fresh for months if you keep in the refrigerator. To make biscuits, just add 1/3 cup milk to every cup of biscuit mix. Mix well; either drop on greased pan or roll out on a floured board and cut. Bake at 425 degrees until lightly browned. This mix is also great for coffee cake and pancakes. APPLECAKE (Serves 8) 1 cup sugar 1/2 cup margarine 1 egg 1 tsp vanilla 1 cup flour 3 peeled apples, chopped 1 tsp soda pinch of salt 1/2 cup nuts, chopped 1 tsp cinnamon Mix well sugar, margarine and egg. Combine vanilla, sifted flour, apples, soda, salt, nuts and cinnamon. Pour into floured cake pan. Bake in 350 degree oven for 45 minutes. COFFEE CAKE (Serves 8) 2-1/2 cups flour, sifted 1 cup brown sugar 3/4 cup white sugar 1 tsp nutmeg 1 tsp salt 3/4 cup salad oil (don't use crisco) 1 egg 1 cup buttermilk 1 tsp baking soda 1 tsp baking powder sprinkle of cinnamon chocolate chips Mix together until crumbly flour, brown sugar, white sugar, nutmeg, salt and salad oil. Take out 3/4 of a cup of mixture and set aside. To remainder add egg, buttermilk, baking soda and baking powder. Mix for 2 minutes and pour into 9" x 13" baking pan. Sprinkle remaining 3/4 cup over top and sprinkle cinnamon over top. Chocolate chips may be sprinkled on top too. Bake in a 350 degree oven for 25 to 30 minutes. HARVEST CAKE (Serves 8) 1-3/4 cups sugar 1 cup shortening 3 eggs 1-3/4 cups mashed sweet potatoes 1 #2 can fruit cocktail - some juice 1 cup flour 1 tsp soda 1 tsp salt 1 cup pineapple 1 egg beaten Topping for Harvest Cake: 1/2 cup brown sugar 1-1/2 cups nuts, chopped Mix together sugar, shortening, eggs, mashed sweet potatoes, sifted flour, soda, salt, pineapple, egg and fruit cocktail. Pout in 9" cake pan. Mix topping of brown sugar and chopped nuts and sprinkle over mixture. Bake in a 325 degree oven for 45 minutes. RED CAKE (Serves 8) 1/2 cup shortening 1-1/2 cups sugar 2 eggs 1 tsp vanilla 2 ozs. red food coloring 2 tsp salt 1 cup buttermilk 1 tsp vinegar 2 tsp soda 3 tbsp cocoa Cream shortening and sugar, add eggs, one at a time, beating well after each addition. Add food coloring. Combine cocoa and salt; sift flour and cocoa mixture. Add alternately with buttermilk to creamed mixture. Combine vinegar and soda; add to mixture. Mix well; pour into 9" pans. Bake in a 325 degree oven for 30 minutes. Cool completely. FROSTING FOR RED CAKE (Serves 8) 1 cup milk 1/2 cup flour pinch of salt 1 tsp vanilla 1 cup sugar 1 stick butter 1/2 cup shortening cocanut, nuts Combine milk and flour; cook in top of double boiler until thick. Remove from heat; add salt. Cool. Combine remaining ingredients; beat at high speed until fluffy. Add cooked mixture and beat well. Spread between layers and on top of cake. WA CAKE (Serves 8) 1/4 cup butter 2-1/2 cups sugar 1-1/2 cups milk 2 tsp vanilla 1 cup nuts, chopped 3 eggs 4 squares chocolate 2 tsp baking powder 2-1/2 cups flour Cream butter and 1-1/4 cups sugar. Then add melted chocolate and beaten egg yolks. Add flour alternately with milk. Beat egg whites very stiff and add rest of sugar (1-1/4 cups) and beat again. Fold egg whites into batter. Sprinkle baking powder on top and fold in. Add vanilla and nuts. This makes 3 layers. Bake in a 350 degree oven for 30 to 35 minutes. FROSTING FOR WA CAKE (Serves 8) 1/2 cup soft butter 1 egg, beaten 2-1/2 cups powdered sugar 1 tsp vanilla or rum 1 square melted chocolate Mix together thoroughly and spread on cake after cake has cooled. NANCI'S CAKE (Serves 8) 1 cup dates, chopped 1/4 cup boiling water 1-1/2 cubes butter 1 cup sugar 2 eggs 2 cups flour, sifted 1 tsp soda 1/2 tsp salt 1 rounded tsp cocoa 1/3 cup nuts, chopped 1 package chocolate chips 1/4 cup brown sugar Mix together dates and boiling water. Set aside to cool. Mix well butter, sugar and eggs. Sift together flour, soda, salt and cocoa. Combine dates, water, butter, sugar, eggs and then mix alternately with flour, soda, salt and cocoa mixture. Top with chopped nuts, chocolate chips and brown sugar. Pour in cake pans and bake in a 350 degree oven for 40 minutes. DATE BALL COOKIES (Serves 8) 11 grahamcrackers, crushed 1 cup dates, chopped 1 cup walnuts, chopped 3 tbsp orange juice 16 marshmellows 6 maraschino cherries, chopped Melt marshmellows over low heat and add dates, walnuts and cherries. Roll up in balls, then roll in grahamcracker crumbs. DATE-FILLED COOKIES (Serves 8) 1 cup shortening 2 cups brown sugar 1 tsp vanilla 1 tsp salt 1 cup water or buttermilk 3-1/2 cups sifted flour 1/8 tsp cinnamon 1 tsp soda 2 eggs 2 cups dates, chopped 3/4 cup water 3/4 cup sugar 1/2 cup nuts, chopped Mix shortening, sugar and eggs. Stir in liquid and vanilla. Sift dry ingredients and add. Set aside. Date Filling: Cook in saucepan until thick dates, water and sugar, stirring constantly. Add nuts. Let cool. Drop 1 tsp dough on ungreased cookie sheet. Place 1/2 tsp date filling on dough and cover with another 1/2 tsp dough. Bake in a 400 degree oven for 10 to 12 minutes. HOLIDAY BUTTER COOKIES (Serves 8) 1 cup (2 sticks) butter 1 egg 1 tsp vanilla 1 tsp baking soda 1/4 tsp salt 1 cup candied fruit (8 oz. jar) 1-1/3 cups sifted confectioner's sugar 2-1/2 cups sifted flour 1 tsp cream of tartar 1 cup nuts, chopped In mixing bowl, cream butter and sugar. Blend in egg and vanilla; sift flour, soda, cream of tartar and salt. Add dry ingredients to dough. Mix well. Blend in nuts and fruit. Shape into ball size of large marble. Place on baking sheets. Bake in a 350 degree oven until brown (approximately 10 minutes). Frost with confectioner's sugar. WALNUT COOKIES (Serves 8) 2 eggs 1 cup brown sugar 1 cup walnuts, halved 1 pinch salt 5 tbsp flour Preheat oven to 350 degrees. Mix together eggs, sugar, salt and flour. Drop batter onto greased cookie sheet 1/2 teaspoon at a time and 2 inches apart. Place walnut half on top. Cook for 10 minutes. Remove while hot. PEANUT BUTTER NO-BAKE COOKIES (Serves 8) 2-1/4 cups sugar 2-1/4 cups karo syrup 2-1/4 cups peanut butter 1 small box corn flakes Combine sugar and syrup in saucepan. Set on hot flame and let mixture boil up once, stirring all the time. Remove from fire and add warm peanut butter. Add corn flakes. Mix well working quickly. Put mixture in a greased pan, press down, cut into squares while still warm. Store immediately in a covered container. ORANGE DROP COOKIES (Serves 8) 1-1/2 cups packed brown sugar 1 cup butter 2 eggs 1 tbsp grated orange rind 1 tsp vanilla 3 cups sifted all-purpose flour 2 tsp baking powder 1 tsp baking soda 3/4 cup buttermilk 1/2 tsp salt Cream sugar and butter. Add eggs, orange rind and vanilla. Beat until fluffy. Stir together flour, baking powder, soda and salt. Add to creamed mixture, alternately, after each addition. Drop onto ungreased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. While cookies are warm, ice with orange icing consisting of: 1 tbsp orange peel, grated; 3 tbsp orange juice, 3 tbsp butter. Stir in: 3 cups powdered sugar. SOUR DOUGH STARTER (Serves 8) 1 pkg powdered yeast Mix with: 1 cup flour 3/4 cup warm water Cover bowl and leave in warm place for 3 days. Stir once in a wile. When it smells sour, it's ready. Place in jar 3/4 full. Put in refrigerator. LIGHT BREAD (Serves 8) 1-1/2 pints potato water when lukewarm, soak: 1 yeast cake 2 tbsp salt 1/3 cup sugar flour to make soft batter Set in warm place overnight. Take 1 pint warm water and more flour to mix stiff. Let rise. Knead and let rise again. Mold into greased loaf pans. Bake in a 350 degree oven for 45 minutes. CARROT BREAD (Serves 8) 3/4 cup oil 2 cups sugar 3 eggs 1 cup crushed pineapple and juice 2-1/2 cups flour 2 cups grated carrots 1 cup nuts 1 cup raisins 1 tsp cinnamon 1 tsp salt 1tsp soda 2 tsp vanilla Combine oil and sugar. Beat in eggs, one at a time. Add carrots, pineapple, nuts and vanilla. Sift dry ingredients and combine. Put in floured loaf pans. Bake in a 350 degree oven, one hour for large pans or 3/4 hour for small pans. Freezes well. YEAST BISCUITS (Serves 8) 5 cups unsifted flour 3 tsp baking powder 1-1/2 tsp salt 1/4 cup sugar 1 tsp soda 1 pkg dry yeast 2 tbsp water 3/4 cup shortening 2 cups buttermilk Dissolve yeast in lukewarm water. Let stand 5 to 10 minutes. Meanwhile, sift dry ingredients together. Cut in shortening. Add 1 cup buttermilk to flour mixture. Mix well. Add yeast and remaining buttermilk and mix thoroughly. Knead on floured board. Store in refrigerator in air-tight container. It will keep for one week. Take out amount needed. Cut as for biscuits, 1/4" thick. Bake in a 425 degree oven for 15 minutes. REFRIGERATOR ROLLS (Serves 8) 3/4 cup shortening 1 cup boiling water or scalded milk 2 eggs, beaten 2 tsp salt 1 cup cold water 2 packages yeast 1 cup lukewarm water 7-1/2 cups sifted flour 1 cup sugar Combine shortening and boiling water, stir until shortening is melted. Combine eggs, sugar and salt and beat in cold water. Soften yeast in lukewarm water. Combine the three mixtures and add flour. Cover and place in refrigerator for 1-1/2 hours. Then shape, let rise, and bake as for standard rolls. ORANGE ROLLS (Serves 8) 3/4 cup sugar 2 oranges, grated rind Use plain refrigerator roll dough (recipe preceding this). Roll out to rectangular shape and about 1/4" thick. Combine sugar, brated rind. Spread rolled out dough with melted butter, sprinkle sugar mixture over surface. Roll as for jelly roll. Cut into 1" slices. Let rise until double in bulk (30 to 45 minutes). Bake in a 350 degree oven for 20 to 30 minutes. Mix: 1 cup powdered sugar and 1/4 cup orange juice. Pour over hot rolls; let cool. (Can be baked in muffin tins). PIE CRUST FOR 8" 2 CRUST PIE (Serves 8) 1-1/2 cups flour 2/3 cup shortening 1/2 tsp salt 4 to 5 tbsp milk Sift together flour, shortening and salt. Work together by hand until well blended (thoroughly mixed). Add milk and mix until it holds together. Do not over mix (just slightly). Take 1/2 of mixture and shape into ball and roll on slightly floured board, for bottom pie crust. Do the same with other 1/2 of mixture for top pie crust. SINGLE PIE CRUST (Serves 8) use same ingredients for "Pie Crust for 8" 2 Crust Pie" For single pie crust, use only half of the dough for 8" 2 crust pie. Roll out and place in bottom of pie pan. Poke holes around the bottom and sides of shell with a fork. Bake in a preheated oven at 450 degrees for 8 minutes. Cool before filling. PIE CRUST (Serves 8) 2 cups flour 1 tsp salt 2/3 cup shortening 1/3 cup boiling water Sift together flour and salt. Combine shortening and boiling water. Beat until thick and creamy. Add dry ingredients all at once. Stir quickly until mixture holds together. Divide into 2 portions, 1 slightly larger than the other. Roll out larger portion for bottom crust. Makes a 2 crust pie. GRAHAMCRACKER CRUST (Serves 8) 24 grahamcrackers rolled fine 1/4 cup melted butter 1/2 cup powdered sugar Mix above ingredients. Keep out 1/4 cup mixture to spread on top of meringue. Pat mixture tightly with palm of hand or spoon on bottom and sides of pie pan. The filling may be put in immediately if desired, but it is better to bake this crust for 10 minutes in a hot oven. NEVER-FAIL MERINGUE (Serves 8) 2 tbsp sugar 1 tbsp cornstarch 1/2 cup water 3 egg whites 1/3 tsp salt 1/2 tsp vanilla extract 6 tbsp sugar Combine sugar and cornstarch in a small saucepan. Add water and cook over medium heat, stirring constantly until mixture is thick and clear. Cool. Beat 3 egg whites with salt and vanilla extract until soft mounds form. Add 6 tbsp sugar gradually, beating well after each addition. Add cornstarch mixture. Continue beating until meringue stands in stiff peaks. LIME PIE (Serves 8) 1/2 cup water 1-1/4 cups sugar 4 drops vanilla 2 tsp lime peel 5 tbsp cornstarch pinch of salt 4 egg yolks 1/2 cup lime juice 1 tbsp butter Put the following ingredients into a blender and blend: water, sugar, vanilla, lime peel, cornstarch and salt. Scald 1-1/2 cups milk in top of a double boiler. Put water in bottom of double boiler and place on high heat until water is boiling in bottom of double boiler. Turn down heat but be sure water is still boiling. Pour in contents of blender after milk is scalded and stir constantly for 15 minutes. Beat yolks, until smooth, then add juice and butter to yolks and beat. Add to contents in top of double boiler and stir for 2 more minutes. Pour into single pre-cooked shell and chill. LEMON CREAM PIE (Serves 8) 1 cup sugar 3 tbsp flour 1 tbsp lemon peel 4 tbsp lemon juice 1/4 tsp salt 4 eggs 1-1/2 cups milk Cook above ingredients in double boiler until thick. Pour lemon cream into single precooked pie shell. Cover with meringue. CHOCOLATE PIE (Serves 8) 1 cup sugar 2 squares chocolate 1 cup milk 1 small piece butter 2 egg yolks 2 tbsp flour Cook ingredients in double boiler until thick. Pour in single precooked pie shell. Cover with meringue. PUMPKIN CHIFFON PIE (Serves 8) 1 9" pie tin 1 gingersnap cookie crust Filling: 1 cup canned pumpkin 3 eggs, separated 1/2 cup sugar 1 cup milk 1/2 tsp salt 1/2 tsp ginger 1/4 tsp nutmeg 1 tsp cinnamon 2 tbsp melted butter 1 tbsp gelatin 1/4 cup cold water 1/2 cup sugar Line pie tin and use 1/2 cookie to go around top edge. Cook pumpkin in double boiler 10 minutes, stirring occasionally. Mix yolks, sugar and milk. Add to pumpkin with salt, spices and butter. Stir and cook until of custard consistency. Remove from heat, add gelatin, which has been softened in cold water; stir until dissolved. Chill. When mixture begins to stiffen, fold in stiffly beaten whites to which has been added 1/2 cup sugar. Pour into crust. Chill 3 hours. Top with whipped cream. MOCK PECAN PIE (Serves 8) 1/4 cup butter 1 cup dark karo syrup 3 eggs 1/2 cup cocoanut 1/2 cup oatmeal pastry for single-crust 9" pie Cream butter, add sugar and mix well. Add syrup to creamed mixture; beat well. Stir in oatmeal and cocoanut. Pour mixture into pastry lined 9" pie pan. Bake at 350 degrees for 50 minutes, or until knife inserted comes out clean. RUBARB PIE (Serves 8) 4 cups cut up rubarb 1-1/2 cups sugar 1 egg, beaten 2 tbsp flour Put ingredients into unbaked pie shell. Cut several slits in top crust and place on top of pie. Bake in a 400 degree oven for 30 minutes; then turn down and bake until done (when rubarb is completely soft and tender). DEEP-DISH APPLE PIE (Serves 8) 1-1/2 cups sugar 1/2 cup flour 1 tsp nutmeg 1 tsp cinnamon 1/4 tsp salt 12 cups apples, thinly sliced 10 medium apples (see above) 2 tbsp butter Sift together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into an ungreased, square pan, 9" x 9" x 2". Dot with butter. Top with pie dough, cut with slits in center. Bake at 450 degrees for 35 minutes more or until juice begins to bubble through slits in crust. RUBARB TORTE (Serves 8) 1 9" grahamcracker crust 1 cup sugar 4 cups rubarb 1 pkg instant vanilla pudding mix 1/2 cup water 1/2 cup whipping cream 3 tbsp cornstarch 1-1/2 cups miniature marshmellows Combine sugar and cornstarch. Stir in rubarb and water. Cook and stir until thickened. Reduce heat. Cook 2 to 3 minutes. Spread on cool grahamcracker crust. Cool. Whip the cream, fold in marshmellows, spoon on the rubarb mixture. Prepare pudding mix according to package directions. Spread over all. KRAUT CHOCOLATE CAKE (Serves 10) 2/3 cup margarine 1-1/2 cups sugar 3 eggs 1 teaspoon vanilla 1/2 cup unsweetened cocoa 2-1/4 cups shifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup water 1 cup sauerkraut, rinsed and drained Thoroughly cream margarine with sugar. Beat in eggs and vanilla. Sift together dry ingredients; add alternately with water to egg mixture. Stir in kraut. Turn into two greased and floured 9" round pans or one 9" x 13" pan. Bake in 350 degree oven 25 to 30 minutes. Frost with cream cheese frosting. CREAM CHEESE FROSTING (Serves 10) 1/2 cup semisweetened chocolate chips 1/4 cup margarine 8 oz pkg cream cheese 1 teaspoon vanilla 2 cups powdered sugar Melt chocolate chips. Soften cream cheese. Beat with electric mixer cream cheese and margarine. Add melted chocolate, vanilla and blend well. Gradually beat in powdered sugar. Frost cake. BITS 'O BRICKLE ICE CREAM PIE & SAUCE (Serves 8) Pie: 9" grahamcracker shell 1/2 gallon vanilla ice cream one-half 6 oz bag bits 'o brickle Sauce: 1-1/2 cups sugar 1 cup evaporated milk remaining 1/2 bag bits o'brickle 1/4 cup butter or margarine 1/4 cup light corn syrup dash salt Pie: Spoon half of softened ice cream into prepared pie shell. Sprinkle 1/2 bag bits 'o brickle on top. Heap with remaining ice cream. Freeze. Sauce: Combine sugar, milk, butter, syrup and salt. Bring to boil over low heat; boil 1 minute. Remove from heat and stir in remaining bits 'o brickle. Cool, stirring occasionally. Chill. To serve, stir sauce well, then spoon over individual wedges. Remaining sauce may be refrigerated in a tightly covered container for use as a topping. HISTORY PUDDING (Serves 8) 1-1/4 cups all-purpose flour 1 cup granulated sugar 1 tsp baking soda 1/4 tsp salt 1 egg, beaten 1/2 cup chopped nuts 1 17 oz can fruit cocktail + juice 1 tsp vanilla 1/2 cup brown sugar, firmly packed Combine flour, sugar, soda and salt in mixing bowl. Combine egg, fruit cocktail with syrup and vanilla. Add to dry ingredients and mix to dampen. Pour into a greased 8" square pan. Mix together brown sugar and nuts. Sprinkle over batter. Bake in a 350 degree oven for 45 minutes, until test done. Cut into 9 squares and serve with whipped cream.