(Part 3)


2 cups sugar
1½ cups vegetable oil
2 eggs
½ cup molasses
4 cups flour
4 tsp. baking soda
1 tbsp. ground ginger
2 tsp. cinnamon
1 tsp. salt
Some additional sugar
2 pkgs. (10 oz. each) vanilla baking chips
¼ cup shortening

In a bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to chopped creamed mixture; mix well. Shape into ¾ inch balls; roll in sugar. Place on ungreased cookie sheet about 2 inches apart. Bake at 350°, 10 12 minutes. Let cool. Melt vanilla chips with the shortening. Dip cookies halfway in, and shake off excess; set on waxed paper.

LEMON CAKE MIX COOKIES  March 1999 (book has wrong date its 2-5-99

1 large egg
1½ cups whipped topping
1 lemon cake mix, dry

Whisk the egg with whipped topping until well blended. Stir in cake mix by hand. Shape into small balls; roll in some powdered sugar. Flatten. Bake on lightly greased cookie sheet at 350° for 7 minutes. Remove and let cool.



1 cup sugar
1 cup brown sugar
1 cup margarine
2 eggs, beaten
½ tsp. salt
1 cup coconut
½ tsp. water
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 cups oatmeal
2 cups cornflakes
1 cup rice krispies
Chocolate chips, to taste
½ cup nuts, optional

Combine ingredients. Form dough into small balls and flatten on lightly sprayed cookie sheet. Bake at 350° for 10 minutes.

ENGLISH TOFFEE COOKIES  July 2000 (book has wrong date its 8-19-99)

1 cup butter flavored Crisco, softened
1 tbsp. vanilla
½ tbsp. baking powder
½ tsp. baking soda
1 egg
½ cup coconut, put in blender
½ cup chopped pecans
1 cup cut up toffee candy
¼ cup sweetened condensed milk
½ cup sugar
½ cup brown sugar
½ cup powdered sugar
2 cups flour

Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.


MARTHA STEWART'S TOFFEE OATMEAL COOKIES  October 2000 (book has wrong date its 9-3-99 also name on Matha's website is Martha Stewart's Oatmeal Toffee Cookie)

1 cup butter
¾ cup sugar
¾ cup brown sugar
1 egg
1 tsp. vanilla
1½ cups flour
1 tsp. baking soda
1 cup ground cherries
1 cup semi sweet chocolate chips
1 cup toffee bits
1½ cups oatmeal

Cream the butter and both sugars; add egg and vanilla; beat well. Combine flour and baking soda; stir
into creamed mixture; stir in the cherries, chips, toffee bits and oatmeal. Divide better into 3 logs; roll up in plastic wrap; chill for 3 hours. Preheat oven to 350°. Slice into small chunks and bake on a cookie sheet for 8-10 minutes.

5-CHIP COOKIES  February 2001 (date is wrong it was given 1-8-00)

1 cup margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 cup oatmeal
2 tsps. baking soda
½ tsp. salt
2/3 cup milk chocolate chips
2/3 cup semi sweet chocolate chips
2/3 cup peanut butter chips
2/3 cup vanilla chips
2/3 cup butterscotch chips

Cream the first four ingredients. Add eggs and vanilla. Combine the dry ingredients; add to the cream mixture. Combine the chips; blend. Add chips to the dough. Place cookies by tablespoons on cookie sheet about 2" apart. Bake at 350° 10-12 minutes. Let cookies cool on pan a minute after baking before removing to cool.


CHOCOLATE OATMEAL COOKIES  Leo Greco's (WMT Personality's) wife Louise gave recipe (mistake in book 4 oz. melted margarine instead of 4 oz. melted chocolate) its corrected here.

1 C. margarine
2 C. white sugar
2 eggs
4 oz. melted chocolate
½ cup butter
1 teaspoons vanilla
2 C. flour
2 tsp. baking powder
1 tsp. salt
3 C. rolled oats

Roll into balls and flatten with fork. Bake at 350° for 8 to 10 minutes.

PEANUT BUTTER FINGERS  December 1967 (book left name of caller out)

½ cup butter
½ cup white sugar
½ cup firmly packed brown sugar
1 unbeaten egg
1/3 cup peanut butter
½ teaspoon soda
¼ teaspoon salt
½ teaspoon vanilla
1 cup all-purpose flour
1 cup quick rolled oats
1 six ounce package semi sweet chocolate morsels
½ cup sifted powdered sugar
¼ cup peanut butter
2 to 4 tablespoons evaporated milk

Cream butter and sugars well. Blend in unbeaten egg, the 1/3 cup peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 9 by 13 inch pan. Bake at 350° for 20 to 25 minutes. Sprinkle with chocolate morsels and let stand five minutes. Combine powdered sugar, peanut butter and evaporated milk. Spread chocolate evenly. Drizzle with peanut butter mixture. Cool. Cut into bars. (Mrs. Whitish)



2 sticks margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon soda
3 cups oatmeal

Combine all ingredients and turn into a large pan (12 by 18 by 1 or a jelly roll pan.) Bake at 350° for 30 minutes. For the frosting, brown 5 tablespoons butter and add 1½ cups powdered sugar, vanilla to taste and enough milk to get a spreading consistency. Frost while bars are still warm.

LEMON COCONUT SQUARES  December 1968 (book left name of caller out)

1½ cups sifted flour
½ cup brown sugar
½ cup butter or margarine
2 eggs beaten
1 cup brown sugar, firmly packed
1½ cups flaked or shredded coconut
1 cup chopped nuts
2 tablespoons flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla

Mix 1½ cups sifted flour, ½ cup sugar and butter together. Pat down in buttered pan (9 X 13 inch). Bake in slow oven (275°) for 10 minutes. The remaining ingredients are for the filling. Combine eggs, sugar, coconut, nuts, flour, baking powder, salt and vanilla. Spread on top of baked mixture. Bake 20 minutes in moderate oven (350°). While warm, frost with frosting made by combining 1 cup powdered sugar, 1 tablespoon melted butter or margarine and juice of one lemon. Cut into squares. Makes 24 two inch squares. (Mrs. Joann Courtney, Ellisville, Illinois)


PUMPKIN BARS  November 1972 ( book has wrong date, it was in November 1973 bulletin)

2 cups flour
2 teaspoons baking powder
1 teaspoon soda
¼ teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs
2 cups pumpkin
1 cup oil
Chopped nuts

Sift dry ingredients, including sugar. Add slightly beaten eggs, pumpkin and oil. Mix and blend in nuts. Bake in two greased and floured 9 by 13 inch cake pans. Bake at 350° for 25 minutes.


3 ounce package cream cheese
¾ stick margarine
1 teaspoon milk
1 teaspoon vanilla
1¾ cups powdered sugar


2 cups flour
¾ cup margarine
¾ cup sugar
½ teaspoon salt

Mix together with pastry blender until crumbly. Put 2/3 of this mixture into 13" x 9" pan. The rest is saved for top. Bake at 375° for 15 minutes.

Blend until smooth:

8 oz. package cream cheese
1/3 cup sugar
1 egg


½ cup chopped maraschino cherries
½ cup almond slices
½ cup chocolate chips (miniature)
½ teaspoon almond extract

Spread on crust and sprinkle with reserved crumbs. Bake at 375° for 25-30 minutes.



½ c. butter
½ c. brown sugar
1 c. flour

Cream butter and sugar well. Blend in sifted flour and spread mixture in a greased 9 inch square pan.
Bake in moderately hot oven, 375 degrees for 20 to 25 minutes. Add topping:

2 T. flour
½ tsp. baking powder
¼ tsp. salt
½ c. shredded coconut
1 c. black walnut meats
2 eggs, well beaten
1 c. brown sugar
1 tsp. vanilla

Sift flour with baking powder and salt and mix with coconut and nuts. Beat eggs, add sugar and vanilla, and continue beating until mixture is fluffy. Combine two mixtures and pour batter over baked crust. Bake at 375 degrees for about 20 minutes. Cool slightly, and cut into oblong bars.


1½ cups soft shortening
2 cups brown sugar
1 cup white sugar
2 eggs
½ cup milk
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
pinch salt
6 cups rolled oats
12 ounce package chocolate chips

Mix as per usual. Spread on 15½ x 10½ inch greased baking pan. 350° 40 minutes. Cut in bars



2 cups sugar
1 cup butter, softened
2 teaspoons vanilla
4 eggs
1½ cups flour
¾ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
1 cup peanut butter chips
¾ cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tablespoons flour
2 eggs
¾ teaspoon vanilla


3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cups powdered sugar
¼ teaspoon salt
¾ teaspoon vanilla
4 tablespoons water

Heat oven to 350°. Grease a 9 x 13 inch pan. Cream first two ingredients until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, one at a time, beating well after each one. Gradually add 1½ cups flour, cocoa, baking powder and ½ teaspoon salt to cream mixture. Mix well. Stir in peanut butter chips. Cream peanut butter and 1/3 cup butter; add 1/3 cup sugar and 2 tablespoons flour. Blend well.


2 eggs
¾ teaspoon vanilla

Beat until smooth. Spread ½ chocolate mixture in prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mix. Gently cut through layers to marble. Bake at 350° 40 to 50 minutes. DO NOT OVER BAKE. Cool completely. In saucepan, melt first two frosting ingredients over low heat. STIR CONSTANTLY. Remove from heat. Stir in remaining frosting ingredients. Stir until smooth. Frost brownies.


ROCKY ROAD BARS  February 1987

1 (12 oz.) pkg. semi sweet chips
1 (14 oz.) can sweetened condensed milk
2 tbsps. butter
1 (10½ oz.) bag mini marshmallows (5½ cups)
1 (8 oz.) jar dry toasted unsalted peanuts

Combine chips, milk and butter. Heat over low heat till chocolate is melted. Remove from heat. Combine marshmallows and peanuts in large bowl. Fold in chocolate mixture. Spread in 9 X 13 pan lined with wax paper. Chill 2 hours or till firm.

May 1969 (book has wrong date and the following 2 lines were omitted the right date is May 1989)

A very popular recipe that Chef Anthony, from the Collins Plaza Hotel. shared with the Open Line
listeners. Where it originated none of us are quite sure, but we are sure you'll enjoy the brownies!

ULTIMATE CHOCOLATE BROWNIES  May 1969 (book has wrong date its may/jun1989)

¾ cup cocoa
½ tsp. baking soda
2/3 cup butter melted and divided in half
½ cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all purpose flour
1 tsp. vanilla extract
¼ tsp. salt
1 cup semi sweet chocolate pieces

Preheat oven to 350°. Grease a 9x13x2" pan. In a bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water. Stir until it thickens. Stir in sugar, eggs, and remaining butter. Stir until smooth. Add flour, vanilla, and salt. Blend well. Pour into pan. Place chips on top of batter and gently press down. Bake 35-40 minutes until brownies start to pull away from sides of pan. When cool. frost.

Butter Cream Frosting:

6 tbsps. butter, softened
½ cup cocoa
2  2/3 cups confectioners sugar
1/3 cup milk
1 tsp. vanilla extract

Combine and blend well. Frost cooled brownies.



1 cup flour
1/3 cup packed brown sugar
5 tbsps. butter
½ cup chopped walnuts or pecans
8 ozs. softened cream cheese
¾ cup sugar
½ cup pumpkin
2 eggs, slightly beaten
½ tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla

Mix flour and brown sugar in bowl and cut in butter till crumbly. Add nuts and set aside ¾ of the crumb mixture. Press remaining crumb mixture into an 8 x 8 x 2" pan. Bake at 350° for 15 minutes. Cool slightly. Mix remaining ingredients till smooth and pour over crust. Sprinkle with reserved topping. Bake 30-35 minutes more.


1 pkg. raspberry cake mix
2 eggs
¼ cup water
¼ cup brown sugar
¼ cup butter or margarine
1 cup vanilla chips

Preheat oven to 375°. Combine first five ingredients. Blend well. (Batter will be thick.) Blend in chips. Spread evenly into a greased 9 x 13" pan. Bake 24-27 minutes. Cool in pan and cut into bars.


1½ pkgs. graham crackers
½ cup butter or margarine, melted
8 ozs. cream cheese, softened
¼ cup milk
2 Tbsps. powdered sugar
1 can blueberry pie filling

Roll graham crackers to fine crumbs. Combine with melted butter and mix well. Reserve ½ cup of crumb mixture for topping. Press the remaining crumbs into an 8" x 10" pan. Chill. Blend cream cheese, powdered sugar and milk until smooth. Spread over chilled crumb layer. Spoon blueberry pie filling over cream cheese. Top with cool whip or whipped cream. Sprinkle with reserved crumbs. Chill until ready to serve.



½ cup butterscotch chips
¼ cup butter or margarine
¾ cup flour
1/3 cup brown sugar
1 tsp. baking powder
¼ tsp. salt
½ tsp. vanilla
1 cup mini marshmallows
6 ozs. semi sweet chocolate chips
¼ cup chopped nuts (optional)

Preheat oven to 350°. Grease bottom and sides of a 9" square pan. Melt butterscotch chips and margarine together in a 3 quart heavy sauce pan. Remove from heat and cool to lukewarm. Stir in flour, sugar, baking powder, salt and vanilla. Fold in marshmallows, chocolate chips and nuts. Spread into pan and bake 20-25 minutes. Do not over bake. The middle will not appear to be set at the end of baking time, but will firm as the brownies cool.


2 cups sugar
3 eggs
1½ cups oil
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup nuts
3-3½ cups diced apples

Cream the sugar and eggs together. Add oil. Stir in remaining ingredients. Spread onto greased cookie sheet. Bake 45 minutes at 350°.

1 cup sugar
½ cup margarine
¼ cup milk
¼ cup chopped nuts (optional)

Bring sugar, margarine and milk to a boil. Boil 2 minutes. Stir in nuts and drizzle over warm bars.


FROSTED BANANA BARS  July 1997 (book didn't have where recipe came from)
1st Place Bars & Best of Show Kara Benning, Fredericksburg

½ cup softened butter
2 cups sugar
3 eggs
1½ cups mashed ripe banana
1 tsp. vanilla extract
1 tsp. baking powder
2 cups all purpose flour
pinch salt

Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine dry ingredients and add to creamed mixture. Mix well. Pour into greased 15x10x1 inch baking pan. Bake 350° for 25 minutes; or until bars test done.

½ cup softened butter
1 (8 oz) pkg. cream cheese
4 cups powdered sugar
2 tsps. vanilla extract

Cream butter and cream cheese together. Gradually add powdered sugar and vanilla. Beat well. Spread over cooled bars.

PECAN PIE BARS  January 1998 (book has wrong date its in jan/feb85pg2 bulletin)

½ cup melted butter
1 egg
1 package yellow cake mix
½ cup brown sugar
1½ cups Karo syrup
1 tsp. vanilla
3 eggs

Reserve 2/3 cup cake mix. Mix butter, egg, and cake mix and press into a 9x13" pan. Bake 350° for
15-20 minutes. Mix reserved cake mix, brown sugar, syrup, vanilla and eggs. Beat 1-2 minutes. Fold in pecans. Pour into already baked portion and bake an additional 30 minutes.


PRAYER BARS  April 1999 (book has wrong date its in oct66pg1 bulletin)

Layer 1:
½ cup butter, or margarine
4 tbsps. cocoa
½ cup powdered sugar
1 egg, slightly beaten
2 tsps. vanilla
½ cup chopped nuts
1 cup flaked coconut
2 cups graham cracker crumbs

Melt the butter and add cocoa; blend. Add powdered sugar, egg and vanilla. Combine nuts, coconut and
cracker crumbs; blend well with first mixture. Press into bottom of 9x13" pan; chill.

Layer 2:
¼ cup butter/margarine
3 tbsps. cream
2 tsps. dry vanilla pudding mix (not Instant)
1 tsp. vanilla
3 cups powdered sugar

Melt butter then add cream, pudding mix and vanilla. Cook for 1 minute, stirring constantly. Remove from heat and add powdered sugar; blend until smooth, Spread over first chilled layer.

Layer 3:

1½ cups chocolate chips (half milk chocolate/semi sweet)

Melt chips; stir to blend. Pour over first layers; chill. Remove from refrigerator; bring to room
temperature before slicing. Keep refrigerated.

GOOEY BARS  Carmen O'Brien (Office Assistant)

1 box yellow cake mix
1 egg
1 stick melted butter
1 cup chopped pecans

Mix together with a fork and pat in bottom of 9x13" greased pan.

1 8 oz. pkg. cream cheese, softened 2 eggs
4 cups powder sugar

Cream together and pour over bottom layer. Bake at 350° for 30 to 40 minutes.


LEO'S BROWNIES  Leo Greco (WMT Personality)

½ cup margarine
¾ cup sugar
2 eggs
1 tsp. vanilla
¾ cup flour
2 tbsps. cocoa
¼ tsp. baking powder
½ cup nuts
2 cups miniature marshmallows

Cream together margarine, sugar and eggs. Add vanilla, flour, cocoa, baking powder, salt and nuts. Bake at 350° for 20 minutes. When out of oven immediately put miniature marshmallows on top( can use 7 oz, jar of marshmallow cream). Put in oven for 3 to 5 minutes (watch it). Then cool.


1 cup chocolate chips
1 cup peanut butter
1½ cup Rice Krispies

Melt chocolate chips and peanut butter in double boiler. Cool a bit then add Rice Krispies. Spread on top of marshmallow layer. Can be frozen.

ALMOND BARS  June 2000 (date is wrong its 6-23-99)


Cook all ingredients until thickened, stirring constantly.
2½ cups sugar
6 egg yolks
¾ cup milk
6 level tbsps. flour
5 tsps. almond flavoring

2 cups flour
1 cup butter/margarine softened
½ tsp. salt
½ cup water

Mix ingredients; press 2/3's of dough into bottom of a 10x15" jelly roll pan. Pour cooled filling over dough. Roll out the rest of the dough and place over the filling; cut vents in top. Bake at 375°, until brown.



4 large eggs
2 cups sugar
1 cup all purpose flour
1 cup cocoa
1 cup butter/margarine, melted
1 tsp. vanilla extract
½ tsp. peppermint extract
¼ cup butter, softened
2¾ cups sifted powdered sugar
2-3 tbsp. milk
½ tsp. peppermint extract
3-4 drops green food coloring
3 1 oz. Squares unsweetened chocolate
3 tbsps. butter

Beat eggs lightly with a wire whisk; add sugar and stir well. Combine flour and cocoa; gradually stir into egg whites. Stir in the butter, vanilla and peppermint; pour into a greased 10x15 jelly roll pan. Bake at 350° for 15-18 minutes; test with a toothpick for doneness. Combine ¼ cup butter with powdered sugar; stir in the milk, peppermint and food coloring. Spread mixture over brownies; put in freezer for 15 minutes. Combine chocolate and butter; melt and pour over the top of chilled bars.


1¾ cups flour
2 tsp. baking powder
1 tsp. grated orange peel
1 tsp. ground cinnamon
½  tsp. salt
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cloves
¾ cup sugar
½ cup applesauce
½ cup pumpkin
1 egg plus
1 egg white
2 tbsps. vegetable oil

Preheat oven to 350°. Spray a 9x13" pan with non-stick spray. In a small bowl, combine the dry ingredients through the cloves. In a large bowl combine remaining ingredients. Add the flour mixture to the applesauce mixture; stir until well blended. Stir in ½ cup raisins. Spread the batter in pan. Bake 25-30 minutes, until a toothpick tests clean from the center. Cool the bars on a wire rack. Cut into 16 bars.


APPLE BUTTER PUMPKIN PIE  November 1963 (book left name of caller out)

1 unbaked 9 inch pie shell
1 cup apple butter
1 cup pumpkin
½ cup brown sugar, firmly packed
½ teaspoon salt
¾ teaspoon nutmeg
¾ teaspoon cinnamon
1/8 teaspoon ginger
3 eggs, slightly beaten
¾ cup evaporated milk

Combine tart apple butter, pumpkin, sugar, salt and spices. Add egg. Mix well, add milk gradually. Mix well. Pour into pie shell and bake in hot oven at 250° about 40 minutes. (Mrs. John Krueger, Palo, Iowa)


20 square crackers,
¼ cup sugar,
¼ cup butter.

Mix well, shape into crust and Bake 8 minutes at 375 degrees.

NOTE: After this recipe had been aired, somebody called in to say if you mixed 1/3 to ½ cup powdered sugar with your graham cracker crust ingredients, there would be no need to bake the crust.

LADY BIRD'S PECAN PIE  April 1996 (book gave wrong date for recipe its April 1966)

½ cup butter, softened to room temperature
1 cup sugar
1 cup dark corn syrup
½ teaspoon salt
1½ teaspoon vanilla
3 eggs
2 cups coarsely chopped pecans
Unbaked pastry shell

Allow butter to stand in covered mixing bowl at room temperature until extremely soft. Add sugar, syrup, salt, and vanilla. With a sturdy hand rotary beater or with a mixing spoon, beat until thoroughly blended. Add eggs and beat hard just until blended. Fold in pecans. Pour into unbaked pastry shell and bake at 375° on racks directly below medium racks. Bake 40 to 50 minutes or until top is toasted brown and filling is set in center.


RHUBARB CREAM PIE  June 1966 (book left name of caller out)

2 tablespoons butter
2½ cup diced rhubarb
1 cup sugar
¼ cup sugar
3 tablespoons corn starch
2 egg yolks, beaten
¼ cup light cream
1/8 teaspoon salt

Melt butter, add rhubarb and 1 cup sugar. Cook slowly until tender. Combine ¼ cup sugar, the corn starch, egg yolks, cream and salt. Add to rhubarb and cook until thick. Cool. Pour into 9 inch pie shell. Top with meringue. Bake 12 to 15 minutes at 350°. (Mrs. Roscoe Phipps, Marion, Iowa).

VINNIE SUE'S CARAMEL PIE (From 75th anniversary cookbook, very similar with the next recipe in the 80th book. But this recipe is not in the book.)

2 cans sweetened condensed milk, remove wrappers, DO NOT open can. Place in a large pot of rapid boiling water. Boil for 2½ hours, adding water as needed. The milk will caramelize.

Scoop out the milk and put in a baked Keebler's Butter Pie Crust Let cool 5 to 10 minutes. Spread with Cool Whip and drizzle with chocolate syrup. Garnish each slice with a maraschino cherry.  Renee Corkery, WMT Account Executive

OUTRAGEOUS CARAMEL PIE  (Renee Corkery, WMT Account Executive)

2 cans sweetened condensed milk
1 Keebler's butter crust pie shell
Cool Whip
Chocolate syrup

In a large pot, fill with water and bring the water to a boil. Place 2 cans sweetened condensed milk in the boiling water and boil for 2½ hours. (Peel the labels off of the cans prior to boiling, but do not open cans.) You will need to refill the pot with water periodically. Bake the pie shell as directed on the Keebler's Pie Crust. Let set to cool. After 2½ hours take the cans off the stove and run cold water over them to cool. Open cans carefully, caramel will squirt out when you first open. Scoop the ingredients from the can into the pie crust and set in refrigerator to cool for 1 hour. Top with Cool Whip and drizzle with chocolate syrup on Cool Whip. Cut into servings and top each piece with a red cherry. Keep refrigerated.


LEMON FILLING  November 1966

Grated rind of one lemon
juice of one lemon
2 egg yolks beaten
1 cup granulated sugar
2 tablespoons flour or cornstarch
1 cup hot water
pinch of salt

Add eggs to flour, sugar, lemon rind, hot water and salt. Then add lemon, juice. Cook in heavy pan or over hot water until thick and smooth.


10 ounce package frozen blueberries, thawed (2 cups)
2 tablespoons sugar
2 teaspoons lemon juice
2 tablespoons cornstarch

Mash undrained blueberries. Add water, if needed, to make one cup. Combine in a small sauce pan and cook until thickened and bubbly. Remove from heat, stir in lemon juice. Chill thoroughly.

8 ounce package cream cheese, softened
2 tablespoons sugar
3½ ounce vanilla whipped dessert mix
9 inch graham cracker crust

Beat cream cheese and sugar until fluffy. Prepare vanilla whipped dessert according to package directions. Beat in cream cheese. Mix well. Spread half of this mixture into bottom of crust. Spoon on chilled blueberries and top with remaining cheese mixture. Swirl with table knife through blueberries to obtain a marble effect. Chill until served.


OATMEAL PIE  November 1974

3 eggs, well beaten
1 cup white sugar
2/3 cup brown sugar
2/3 cup coconut
2/3 cup quick oats, dry
3 tablespoons evaporated milk or cream
2 tablespoons butter
1 teaspoon vanilla
pinch salt

Mix all ingredients together and bake in an unbaked pie shell until done.


1/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter

Press gently into a prepared 9 inch pie shell. Prick sides of shell. Bake 425° 10 minutes or till lightly  browned.


3 eggs, slightly beaten
½ cup white sugar
½ cup brown sugar
2 tablespoons flour
¾ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon mace
1½ cups cooked pumpkin
1½ cups light cream (warmed)

Combine all ingredients except cream. Mix well, gradually add cream. Mix well. Turn into cooled pie shell. Bake 350° 50-60 minutes.


PUMPKIN PIE CREAM PIE  November 1966 (title in bulletin PUMPKIN ICE CREAM PIE also book left name of caller out)

1 cup canned pumpkin
½ cup brown sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 quart of slightly softened vanilla ice cream

Blend first six ingredients together. Then fold, in ice cream. Pour into pie shell of your choice (cookie,
graham cracker etc.), and freeze. (Mrs. Leon Lammers, Cedar Rapids)

FRENCH SILK PIE  November 1982

Baked and cooled 8-9 inch crust
½ cup soft butter
¾ cup sugar
2 (1 ounce) squares unsweetened chocolate, melted
3-4 eggs
1 teaspoon vanilla
1 cup whipped cream, whipped and sweetened
2 tablespoons finely cut pecans

Beat butter and cream sugar. Mix in chocolate and vanilla. Beat in eggs one at a time. Beat 3-5 minutes on high after each egg. Fold in cream and pour into crust. Chill. Sprinkle nuts on top.


1 8 inch or 9 inch graham cracker pie shell
½ pound marshmallows (32 regular)
1/3 cup milk
4 Heath bars, crushed
1 cup heavy cream
2 tablespoons toasted almonds, diced

Combine marshmallows and in top of double boiler. Heat over hot water, stirring occasionally until marshmallows melt. Remove from heat. Add crushed Heath bars. Stir until partially melted. Chill until thickened but not set. Beat cream until thick. Fold gently, but thoroughly into marshmallow mixture. Spoon into baked pie shell. Chill until firm. Garnish with almonds.



2 cups fresh pumpkin puree
1 cup sugar
3 tsps. pumpkin spice
1¾ cups undiluted evaporated milk
2 eggs

Mix all ingredients together and stir until smooth. Pour into unbaked 9" pie shell. Bake at 425° for 15 minutes; then lower heat to 350° and bake for 45 minutes, or until inserted toothpick comes out clean.

KEY LIME PIE  June 1991

9" graham cracker crust
1 can sweetened condensed milk
2 eggs, separated
½ cup key lime juice
grated peel of two lemons

Beat yolks till thick and lemon colored. Add milk and blend. Add juice 2 tablespoons at a time, blending after each addition. Add lemon rind and pour into pie crust. Freeze. Top edges with whipped cream.


¾ cup sugar
Pinch salt
2 Tbsps. flour
1 slightly beaten large egg
½ tsp. vanilla or almond extract
1 cup sour cream
2 cups sliced peaches (if using canned, drain)

Combine and turn out into a 9 inch pie shell. Bake 400° for 15 minutes. Reduce oven to 350° and bake 30 minutes. Add topping.

1/3 cup sugar
1/3 cup flour
1 tsp. cinnamon
¼ cup softened butter or margarine

Cut together and sprinkle over pie. Return to oven and bake 10 minutes at 400°.



1 baked pie shell
1 pint sliced strawberries
1 cup sugar
5 tbsps. strawberry gelatin (dry)
2 tbsps. cornstarch
1 cup boiling water
Whipped topping

Cook sugar, gelatin and cornstarch in boiling water until clear and thickened. Cool. Place strawberries in bottom of pie crust. Cover with the cooked mixture. Top with whipped cream. Refrigerate.

TAPIOCA  April 2001

6 cups water
1 cup tapioca
1 pkg. Jello (any flavor)
1 pinch salt
2/3 cup sugar

Bring water and salt to a boil. Add tapioca and cook until clear (about 10-12 minutes). Remove from heat. Add Jello and sugar. Stir until dissolved. Cool and add 1 small container of Cool Whip. Can also add fruit if desired. Put in a large casserole, Stir 'til sugar is dissolved. Add 1 tsp. each of vanilla and cinnamon. Stir again and bake at 350 degrees for 30 minutes. Reduce heat to 325 degrees and bake for another 2 hour. Serve warm or chilled.

APPLE CRISP  September 1963

8 large apples
¾ cup white sugar
2 tablespoons flour
½ cup melted butter
1 cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon

Butter pan and slice apples in bottom of pan. Mix other ingredients and pour on top of apples. Dot with butter and bake at 325 degrees for one hour.



1 cup (packed) golden brown sugar
1 tbsp. + 1/2 cup all purpose flour
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored and thinly sliced
1 cup frozen unsweetened raspberries (unthawed)
1/2 cup old fashioned oats
1 1/2 tsps. ground cinnamon
1/4 tsp. salt
5 tbsps. (3/4 stick) chilled unsalted butter, diced
vanilla ice cream or whipped cream

Preheat oven to 350 degrees. Mix 1/2 cup golden brown sugar and 1 tbsp. flour in a large bowl. Add apple slices and frozen raspberries. Toss to coat. Transfer apple and raspberry filling to an 8 x 8 x 2" glass baking dish. Mix oats, cinnamon, salt and remaining 1/2 cup golden brown sugar and 1/2 cup flour in a medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling. Bake crisp until apples are tender and oat topping is golden brown and firm (About 1 hour.) Cool for 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls. Top with ice cream or whipped cream.

RHUBARB COBBLER  June 1964 (book left name of caller out)

3 cups diced rhubarb
1 cup brown sugar
3 tablespoons butter
1½ cups flour (sifted)
¼ teaspoon salt
¼ cup shortening
3 teaspoons baking powder
¾ cup sugar
1 beaten egg
½ cup milk

Place rhubarb in 8x12 inch greased baking dish. Sprinkle with brown sugar. Heat in moderate oven while mixing better. Sift remaining dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add beaten egg and milk. Pour batter over hot rhubarb. Bake 30 to 35 minutes at 350°. (Mrs. Martin J. Schneider, Holy Cross, Iowa)



½ cup butter
4 squares chocolate
3 cups sugar
¼ teaspoon salt
1 cup milk plus
¾ cup cream or
1 2/3 cups evaporated milk
1 teaspoon vanilla

Melt butter and chocolate together. Add sugar, salt, milk and cream or evaporated milk. Heat mixture till hot but do not boil. Add vanilla. Bring to boil.

CRISPY COBBLER  October 1967

drained fruit
1 cup sifted flour
1 cup sugar
2 heaping teaspoons baking powder
pinch of salt
1 large egg with fork

Place drained fruit on bottom of baking dish. Mix sifted flour, sugar, baking powder and a pinch of salt. Stir in egg with fork. Pour on fruit. Bake at 350 for about 45 minutes.

CARAMEL APPLE DUMPLINGS  November 1968 (below bulletin version)

Slice desired amount of apples into bottom of deep baking dish. Sprinkle sugar and cinnamon over apples. Mix 1½ cups biscuit mix and ¾ cup rich milk and pour over apples. Cook ¼ cup biscuit mix, 1 cup brown sugar (packed), ½ teaspoon salt, 1 teaspoon vanilla and 1 cup water till thick and clear. Add 1 teaspoon vanilla and 1 tablespoon butter and pour over biscuit mix and apples. Bake at 400° for 35 to 40 minutes or until apples are done. Mix 1½ cups biscuit mix and ¾ cup rich milk

CARAMEL APPLE DUMPLINGS  November  1968 (below book version)

1½ cups biscuit mix
¾ C. creme
1 C. brown sugar (packed)
½ tsp. salt
1 tsp. vanilla
1 C. water
1 tbsp. butter

Slice desired amount of apples into bottom of deep baking dish. Sprinkle sugar and cinnamon over apples. Mix 1½ cups biscuit mix and ¾ cup rich milk and pour over apples. Cook ¼ cup biscuit mix, brown sugar (packed), salt, vanilla and 1 cup water till thick and clear. Add vanilla and butter and pour over biscuit mix and apples. Bake at 400° for 35 to 40 minutes or until apples are done.



2 tablespoons brown sugar
1 tablespoon butter
1 ripe banana, peeled and sliced lengthwise or quartered
Dash cinnamon
½ ounce banana or orange liqueur
1 ounce white rum
1 scoop vanilla ice cream

This recipe makes one serving. To serve more than one, multiply recipe by number of people to be served. Melt brown sugar and butter in flat chafing dish. Add banana and sauté until tender. Sprinkle with cinnamon. Pour in liqueur and rum and continue to chafe until liqueur and rum is warmed (they will not ignite unless heated first). Flame and baste with warm liquid until flame burns out. Serve immediately over ice cream.


1/3 cup sugar
6 tablespoons butter
¼ teaspoon vanilla
1/8 teaspoon salt
1 cup sifted flour

Cream sugar, butter, vanilla and salt. Blend in flour. Pat into bottom and up the sides 1½ inches high of
a lightly greased 9 inch pan. Do not bake at this time.

4 cups sliced apples, pared and cored
8 ounces softened cream cheese
¼ cup sugar
1 egg
½ teaspoon grated lemon rind
¼ teaspoon vanilla
1/8 teaspoon salt

Turn apples into a shallow pan (not the pastry lined pan). Cover with aluminum foil. Place in a 400° oven for fifteen minutes. Prepare rest of filling by blending  together cream cheese, sugar, egg, lemon rind, vanilla and salt. Turn into pastry lined pan. Top with warm apple slices. Sprinkle with topping mix. Bake at 400° for 40 minutes or until crust is browned. To make topping, blend ½ teaspoon cinnamon with 1/3 cup sugar and mix in ¼ cup sliced almonds.


RHUBARB CRUNCH  Steve Winkey (WMT General Manager)

4 C. rhubarb
2 tbsps. flour
1 cup sugar


1 cup flour
1 cup sugar
2 tbsps. butter
1 tbsp. shortening
1 tsp. baking powder
1 large egg (beaten)

Mix 1 cup flour  and 2 tablespoons flour together. Mix with rhubarb. Pour into 8 or 9 inch baking dish Dot with butter. Sift sugar and flour together. Add shortening, salt and baking powder. Stir in beaten egg. The mixture will be crumbly.. Sprinkle mixture over rhubarb and shake the pan a little so crumbs will settle into the rhubarb. Bake at 350° for 40 minutes until top is golden brown.

CRUNCHY STRAWBERRY DESERT  May 1978 (book didn't mention where the recipe came from)
(From Clear Lake)

One 3 oz. package of regular, vanilla pudding and pie mix.
2 cups milk

Mix according to package directions and chill for 1½ hours. Then, make the crust:

1 cup oatmeal
1/3 cup packed brown sugar
¼ teaspoon salt
¼ cup melted butter
1 pint strawberries

Mix well in a baking pan. Bake at 350° for 10 minutes, stirring occasionally. Remove from the oven, and divide the mixture into 6 desert dishes, pressing into the bottom and sides. Cool. Wash and hull the strawberries. Set aside 6 berries for garnish. Slice the rest of the strawberries; fold into the chilled pudding. Spoon the pudding into the six dishes and top with a strawberry. Refrigerate until ready to serve.



1 quart light cream
3 cups milk
4 eggs, separated
1 can sweetened condensed milk
1 cup sugar
dash of salt
2 tablespoons vanilla
1 stick cinnamon
6 ounce sweet chocolate, grated

Scald 2 cups of milk, cinnamon and chocolate in top of double boiler. Meanwhile, beat egg whites until frothy. Gradually, beat in ½ cup sugar; set aside. Beat egg yolks, ½ cup sugar, condensed milk and salt until light. Slowly, stir egg yolk mixture into scalded milk mixture. Cook until mixture coats the spoon (about 10-15 minutes); stirring constantly. Remove from heat. Remove cinnamon stick. Add egg whites; mix well. Add vanilla, cream and 1 cup milk. Mix well; cool. Fill ice cream freezer 2/3 full; freeze. Makes 1 gallon.

BAKLAVA  November 1978 (book might have wrong date its in nov/dec79pg5

1 pound fillo (strudel leaves)
1½ pounds chopped walnuts
¼ teaspoon cinnamon
1 pound sweet butter

Melt butter. Mix walnuts and cinnamon. Butter 11 x 16 inch pan. Place 5 sheets of fillo on bottom,
brushing each well with melted butter Then alternate every other sheet of fillo with nuts and butter.
Place 5 sheets of fillo on top with butter in between. Cut in diamond shapes and hake at 350 for 1 hour.


4 cups sugar
2 cups water
2 tablespoons lemon juice
1 cinnamon stick

Boil until it starts to thicken a little. Cool and pour over hot baklava.


BREAD PUDDING  November 1966

2 cups dry bread cubes
4 cups scalded milk
1 tablespoon butter
¼ teaspoon salt
¾ cup sugar
4 slightly beaten eggs
1 teaspoon vanilla

Soak bread in milk for five minutes. Add butter, salt and sugar. Pour slowly over eggs. Add vanilla and stir well. Pour into greased baking dish. Bake in a pan of hot water at 350° until firm (about 50 minutes).


2 cups crushed vanilla wafers
1 stick of melted margarine
3-4 bananas
Two 10 ounce package frozen strawberries, thawed & drained
1 can sweetened, condensed milk
¼ cup lemon juice
One 20 ounce can crushed pineapple, well drained
One 8 ounce carton of Cool Whip
½ cup coconut
¼ cup chopped nuts
¼ cup maraschino cherries, cut up some
chocolate syrup or topping (optional)

Combine the crumbs and melted margarine. Press into a 9x13" pan. Chill for 1-2 hours. Slice the bananas on top of crust. Spoon the drained strawberries over the bananas. Combine the sweetened condensed milk and lemon juice. Mix well to thicken. Spoon over the strawberries. Next, spread on the crushed pineapple. Then, top with the Cool Whip. Sprinkle with coconut, and then the chopped nuts. Garnish with the chopped cherries. Refrigerate overnight. Cut into squares  and drizzle with the chocolate syrup. Serves 18.


JELLY ROLL WITH STRAWBERRIES  July 1983 (book has wrong date its July 1982)

3 large eggs
2/3 cup sugar
1 cup sifted flour
1 teaspoon baking powder

Beat eggs and sugar till fluffy. Mix flour and baking powder. Fold into egg mix. Spread in a jelly roll pan lined with buttered foil. 450° 5 minutes. Turn on to wax paper and sprinkle with sugar. Remove foil. Recover with pan and let cool.

1 pint strawberries
¾ cup whipping cream

Slice and sweeten berries. Beat cream till almost stiff. Fold in berries. Do NOT use juice. Spread over cake. Roll up from short side. (Lift paper as you roll)


3 cups cut up rhubarb (1 pound)
1 cup sugar
¼ cup water
1 cup all purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons butter
½ cup milk
2 cups sliced strawberries (1 pint)
3 tablespoons butter
2 tablespoons water
1 tablespoon corn starch
1 teaspoon fresh lemon juice sweetened whipped cream

Combine rhubarb, 1 cup sugar, and ¼ cup water in electric skillet or frying pan with cover. Cook covered till tender (25 minutes.) Combine flour, 2 tablespoons sugar, baking powder, and salt. Cut in 2 tablespoons butter till mix resembles coarse crumbs. Add milk all at once, stir with fork till dough clings together. Set aside. Stir berries and 3 tablespoons butter into rhubarb. Combine 2 tablespoons water and corn starch with lemon juice till smooth. Stir into rhubarb/berry mix. Bring to simmer, stirring constantly. Drop biscuits by rounded teaspoon into hot mix. Cover and cook till dough is thoroughly baked (15 minutes.)



½ gallon vanilla ice cream, softened
1 large tub Cool Whip, softened
2 stacks Oreos, coarsely crushed

Blend ice cream and Cool Whip together. Add Oreos. Freeze in a 9 x 13 inch pan.


1½ cups crushed vanilla wafers
¾ cup melted butter or margarine
½ cup butter or margarine
1½ cups sugar
1 cup fresh lemon juice
1 teaspoon grated lemon rind
6 eggs. slightly beaten
1 pint lime sherbet
1 (11 ounce) can mandarin oranges
1 (15 ounce) can pineapple tidbits

Crush wafers. Mix with melted butter. Press into a 9 inch pie tin. Freeze. Combine next five ingredients in heavy saucepan. Cook over low heat until thick. Stir constantly. Cool. Pour into bowl surrounded by ice water. Stir into shell. Freeze. Soften sherbet. Add fruit. Spread on top. Freeze.


1 tablespoon gelatin
¾ cup cold water
1 (1 ounce) square baking chocolate
1½ cups whipping cream or evaporated milk
½ cup sugar
½ teaspoon vanilla

Soften gelatin in ¼ cup water. Melt chocolate over boiling water. Add ½ cup cream or evaporated milk,  sugar and remaining water. Cook for 5 minutes, stirring constantly. Pour over softened gelatin, stirring  until dissolved. Add vanilla. Cool until mixture is thick and syrupy. Have cream or milk well chilled, whip with rotary beater until stiff peaks form. Whip chocolate mixture until smooth. Fold into whipped cream or milk. Turn into mold rinsed with cold water. Refrigerate.


LEMON CRUNCH  (didn't give date) Its in the may/jun86pg1 bulletin)


1 (3½ ounce) can coconut flakes
¾ cup fine salted cracker crumbs
½ cup sugar
½ cup flour
½ cup butter or margarine, melted

Combine ingredients. Press half into a 8 x 8 inch pan.


½ cup sugar
2½ tablespoons cornstarch
¼ teaspoon salt
1½ cups milk
1 egg, well beaten
¼ cup lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter or margarine, melted

Combine first three ingredients in heavy pan. Add milk and egg. Cook until thick, stirring constantly. Add last three ingredients. Pour over crumb mixture. Top with remaining crumbs. Bake at 375° for 25 minutes. Cool. Chili several hours.


8 ozs. milk chocolate
1½ cups chopped peanuts
4 bananas, halved crosswise

In a small saucepan, over very low heat, melt chocolate, stirring constantly. Remove from heat. Put into a small dish. Insert wooden stick in bananas. Roll in chocolate, then peanuts. Place on baking sheet, lined with wax paper. Freeze till firm. Can be wrapped in plastic wrap. Keep in freezer for storing.



3 cups sliced, fresh rhubarb (½" slices)
2 cups sliced, fresh strawberries
1 (8 oz.) can unsweetened pineapple chunks, undrained
¼ cup water
4 whole cloves
¼ cup + 2 tbsps. sugar
2 tbsps. quick cooking tapioca
4 egg whites
Dash of salt
Dash of cream of tartar

Combine first five ingredients and ¼ cup sugar in 1 quart baking dish. Toss well. Sprinkle on tapioca. toss gently. Let stand 15 minutes. Bake at 325° for 35 minutes. Remove from oven and set aside. Increase oven temperature to 375°. Beat egg whites at room temperature. Add salt and cream of tartar. Beat on high until foamy. Add 2 tbsps. sugar, 1 tbsp. at a time, beating until stiff peaks form. Spread egg white mixture over rhubarb mixture, sealing to the edge of dish. Bake for 8 minutes. until lightly browned. Let stand 5 minutes before serving. Makes 6 servings.


1 pkg. ( 3½ ozs.) butterscotch flavor instant pudding & pie filling
1 ¾ cups cold milk
1 cup whipping cream, whipped
1 cup chopped nuts, divided
1 cup prepared butterscotch flavored topping
1 qt. butter pecan ice cream sweetened whipped cream, if desired

Prepare pudding according to package directions, using 1 ¾ cups milk. Chill 15 to 20 minutes. Whip until fluffy. Gently fold in whipped cream and ½ cup nuts. Refrigerate mixture 30 minutes. Drop by 1/3 cupfuls onto waxed paper covered cookie sheet. Make a depression in center of each; build up sides. Freeze several hours or overnight until firm. Remove from freezer about 15 minutes before serving. Place on individual plates. Heat butterscotch topping until warm; stir in remaining ½ cup nuts. Place a scoop of butter pecan ice cream in each "shell". Spoon warm topping over ice cream. Garnish with a dollop of whipped cream. Serve immediately. 8 servings.


TOASTED STRAWBERRY-RHUBARB CRUNCH  July 1993 (book left name of caller out)

1½ lbs. rhubarb. cut into ½" pieces
1 Tbsp. grated orange rind
4 Tbsps. butter
1 tsp. cinnamon
½ cup whipping cream
1 cup sugar
2 Tbsps. cornstarch
2 cups sugar cookie crumbs
1 pint fresh strawberries

Preheat oven to 350°. Place rhubarb in a 1 qt. baking dish; sprinkle sugar and orange rind over top; cover. Bake, stirring gently several times, about 45 minutes or until rhubarb is tender but still firm enough to hold its shape. Drain syrup in a small pan (there should be 1½ to 2 cups). Blend cornstarch with a little water until smooth  in a cup; stir into syrup. Cook. stirring constantly until mixture thickens. Boil 1 minute, remove from heat. Gently fold into rhubarb; cool. Melt butter in a shallow baking pan, stir in cookie crumbs and cinnamon. Bake, stirring several times, 15 minutes; cool. Cut berries in half, fold into rhubarb. Spoon 1/3 into a deep serving dish. top with 1/3 of the crumb mixture; repeat layers two more times. Beat whipping cream stiff in a small bowl; spoon on top. Chill for at least one hour Serves 6.

VANILLA ICE CREAM  Bill Poston ( WMT Account Executive)

6 eggs
3¾ cups sugar
3 cartons half and half
1 small carton whip cream
3 tbsps. vanilla
¾ tsp. salt

Beat eggs until light. Add sugar gradually beating until mixture thickens. well. Add remaining ingredients and mix well. Freeze.



8 oz. cream cheese
1/3 cup sugar
2 Tbsp. rum or ½ tsp. rum extract
3½ cups Cool Whip
8½ oz. can crushed pineapple, undrained
2½ cups finely chopped coconut
½ cup chopped nuts

Combine cream cheese, sugar & rum. Beat until smooth. Fold in Cool Whip, pineapple & juice and coconut. Add nuts. Refrigerate until set.

CANDY BAR PIZZA  October 1993

1½ cups flour
½ tsp. soda
½ tsp. salt
8 Tbsp. butter
½ cup sugar
½ cup brown sugar
1 egg
½ tsp. vanilla
2 cups chocolate chips
½ cup peanut butter
2 cups assorted chocolate candy bars

Combine first nine ingredients. Add 1 cup chocolate chips. Spread into greased 12-14" pizza pan or 15½" x 10 ½" pan. Bake 20-24 minutes at 350°. Melt together remaining chips and peanut butter. Spread over baked cake. Cut up 2 cups assorted chocolate candy bars and sprinkle over top. Return to oven several minutes to melt.

BERRY COBBLER  September 1995

1 cup sugar
¼ cup margarine
2 cups flour
2 tsps. baking powder
1 cup milk
1 tsp. vanilla

Cream together sugar and margarine. Combine flour and baking powder. Combine milk and vanilla. Alternately add the dry mixture and milk mixture to the creamed mixture. Spread into a greased and floured 9" x 13" dish. Top with 2 cups of berries. Sprinkle with 1 to 1½ cups of sugar. Top with 1½ cups of water or juice. Bake at 350° for 45 minutes.


APPLE CRISP PIZZA  November 1999 (book has date wrong and its from Parade of Homes 9-15-99)

Pastry for a single crust pie
2/3 cup sugar
3 tbsps. all purpose flour
1 tsp. ground cinnamon
4 medium baking apples, pealed and sliced (½ inch)


½ cup all purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 tsp. ground cinnamon
¼ cup butter/margarine, softened
¼-½ cup caramel topping or caramel dip

Roll the pastry out to fit a 12 inch pizza pan; fold edges under or flute them. Combine sugar, flour and cinnamon in a bowl; add apples and toss to coat. Arrange the apples in a single layer, in a circular pattern, to cover the pastry. Combine the first five topping ingredients; sprinkle over the apples. Bake at 350° for 35-40 minutes, until apples are tender. Remove from oven and drizzle on caramel topping.
Serve warm with ice cream.

APPLE CRUNCH DESSERT  October 2000 (book has wrong date and didn't say where it came from its from Taste of Home 9-22-99)

1 cup flour
1 cup brown sugar
1 cup oatmeal
½ cup butter, melted
4 cups fruit
1 cup sugar
1 cup cold water
2 tbsps. cornstarch
1 tsp. vanilla
½ tsp. cinnamon

Mix the flour, brown sugar and oatmeal with the butter (should resemble a pie crust). Press half of mixture in bottom of a 9 inch pie pan; cover with fruit. Combine sugar and cornstarch; add water, vanilla and cinnamon; cook until thickened and clear. Pour mixture over the fruit; top with rest of crust mixture. Bake at 350 for 45-60 minutes.


STRAWBERRY PRETZEL DESSERT  Teisha Welsh (WMT Promotions Director)


1 stick margarine
1½ C. pretzels

Combine and spread in a 9x13" pan. Bake at 350° for 10 minutes. Cool completely.

2nd . LAYER

1 8 oz. pkg. softened cream cheese
1 C. sugar
1 C. Cool Whip

Combine cream cheese, sugar and Cool Whip. Spread over cooled crust.


2 small pkgs. strawberry jello
1½ C. boiling water
2 pkgs. partially thawed frozen strawberries

Dissolve Jello into boiling water. Add strawberries. Let cool slightly and pour over mixture. Place in the refrigerator for several hours prior to serving.


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