Crumble Cookies

Ingrients & Directions 1/4 c Oil 1 pk White cake mix 2 lg Eggs 1 1/3 c Water 1 pk 7 oz coconut 1 cn 15 oz cream of coconut 1 ct 12 oz Cool Whip Preheat oven to temperature recommended on cake mix box. Combine oil, cake mix, eggs, water, & 3/4 of the […]

Ingrients & Directions -CONRAD FEIERABEND (TSNC45A) 1 c BUTTERMILK. 1/2 c MARGARINE. 1 ts SODA. 1 c SUGAR. 3 c FLOUR. 1 ts VANILLA. 2 1/2 ts BAKING POWDER. 1 EGG. 1 ts SALT. Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the […]

Ingrients & Directions 2 c Sifted corn meal ;Water, cold, to mix 1/2 ts Salt Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having […]

Ingrients & Directions 7 oz Almond paste 1/2 c Vegetable oil 1 pk Devil’s food cake (without 3 tb Seedless raspberry jam — pudding incl.); (18.25 oz 6 oz Semisweet chocolate chips 1/2 ts Cinnamon 2 tb Butter 1/4 ts Nutmeg; grated 1 tb Light corn syrup 3/4 c Sherry 1/4 c Blanched almonds, toasted […]

Ingrients & Directions 1/4 c Unsalted butter 2 oz Bittersweet chocolate 2/3 c Walnut pieces 1 oz Dried apricots 1 oz Dried figs 1 pk Phyllo dough Heat the oven to 375 degrees. Melt the butter. Chop the chocolate, apricots and figs by hand with a large knife. Mix them in a bowl with the […]

Ingrients & Directions 1 c BUTTER PRINT SURE 1 3/4 lb RAISINS #10 10 lb CAKE MIX YELLOW #10 1 lb NUTS MIX SHELL #10 2 lb SUGAR; BROWN, 2 LB 1 oz CINNAMON GROUND 1 LB CN PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. USE 10 LB (2-NO. 10 CN) […]

Ingrients & Directions Apricot filling: 2 1/4 c Apricots; dried Crumb topping 1/2 c Flour; unsifted Bring apricots to a boil; cook until liquid is absorbed and apri- cots are tender, about 20 min.Sieve; stir in seive. Mix crum mixture till crumbly. I like to add about 1/4 cup sliced almonds. Vi, This is the […]

Ingrients & Directions Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice […]

Ingrients & Directions 1 lb Butter 1 lb Confectioner’s Sugar 8 Eggs 1 Box Flour, Use Sugar Box To Measure — loosely Packed 1 tb Vanilla Extract 1 tb Lemon Extract Preheat oven to 325 F. Cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift flour and add […]

Ingrients & Directions 15 oz. Jar Applesauce Lime Jello (3 oz. box) Raspberry Jello (3 oz. box) 18 x Double Graham Crackers Put lime and raspberry jellos in separate bowls. Add 3/4 cup applesauce to each flavor of jello and stir till thoroughly blended. On a platter, place 2 double graham crackers, end-to-end. Spread with […]