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Dish Pan Cookies
Dish pan Cookies
2 cups oil 1/2 teaspoon Baking [soda crossed out] P
2 cups Brown Sugar 2 teaspoon soda
4 eggs 1 teaspoon salt
2 cups white Sugar 4 cups Flour
1 1/2 cups oats
2 cups cocoanut
4 cups corn flakes
1 pkg choc chips or butter scotch chips if
desired .
Mix oil, sugars + eggs, Stir in Baking p.
salt soda + flour. Mix well.
Add oats, cocoanut + mix in flakes
Then chips. Bake at 325 ° for 10 to 15 mins
on ungreased cookie sheet.
---
# Dish Pan Cookies
## Ingredients
- 2 cups oil
- 2 cups brown sugar
- 4 eggs
- 2 cups white sugar
- 1 1/2 cups oats
- 2 cups coconut
- 4 cups corn flakes
- 1 pkg chocolate chips or butterscotch chips, if desired
- 1/2 tsp baking powder
- 2 tsp soda
- 1 tsp salt
- 4 cups flour
## Instructions
1. Mix the oil, sugars, and eggs.
2. Stir in the baking powder, salt, soda, and flour. Mix well.
3. Add the oats and coconut, then mix in the corn flakes.
4. Add the chips.
5. Bake at 325°F for 10 to 15 minutes on an ungreased cookie sheet. -
Creamy Pumpkin Pie
Creamy Pumpkin Pie
1 (9") unbaked Pie crust
1 (16 oz) can pumpkin or (2 cups)
1 (14 oz) can Eagle Brand milk
1 tsp. ground cinnamon
1/2 tsp. salt 2 eggs
1/2 tsp ground ginger
1/2 tsp ground nutmeg.
Preheat oven 425°. In large
bowl, combine filling ingredients:
mix well and turn into shell.
Bake 15 minutes; reduce heat
to 350° and continue baking
35-40 minutes or until knife
inserted 1" from edge comes
out clean. Cool before cutting.
Whipped cream + nuts for garnish
optional.
(we like this real well).
Card 1 Back: blank
---
# Creamy Pumpkin Pie
## Ingredients
- 1 (9") unbaked pie crust
- 1 (16 oz) can pumpkin, or 2 cups
- 1 (14 oz) can Eagle Brand milk
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Whipped cream and nuts, for garnish (optional)
## Instructions
1. Preheat oven to 425°F.
2. In a large bowl, combine the filling ingredients. Mix well and turn into the pie shell.
3. Bake 15 minutes, then reduce heat to 350°F and continue baking 35–40 minutes, or until a knife inserted 1" from the edge comes out clean.
4. Cool before cutting.
5. Garnish with whipped cream and nuts, if desired. -
Vinegar Pie
Pie Filling
1 cup sugar
1 " cold water
3 eggs yolks
1 whole egg
2 teaspoons heaping flour
2 " butter or oleo
5 " vinegar
2 " lemon extract
mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites
stiff with 4 tablespoon
& sugar spread on pie
and brown lightly
Card 1 Back: blank
---
# Vinegar Pie Filling
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 tsp flour, heaping
- 2 tsp butter or oleo
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
### Assembly
1. Spread the meringue on the pie and brown lightly. -
Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
Card 1 Back: blank
---
# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
Banana-Pineapple Nut Bread
Card 1 Front:
BANANA--PINEAPPLE NUT BREAD
#3 Cups Flour
2 Cups Sugar
1 tsp. Soda
1 tsp. Cinnamon
1 Cup Nuts
Mix all together and set aside.
3 Eggs
1½ Cups Cooking Oil
2 Cups Bananas
8 oz. Can Crushed Pineapple, drained
1 tsp. Vanilla
Beat well with sppon. Stir in other ingrediants and beat well.
Bake in Coffee Cans in moderate oven till done.
This recepe compliments of Annie Maude Walker
---
# Banana-Pineapple Nut Bread
*Recipe from the kitchen of Annie Maude Walker*
## Ingredients
### Dry ingredients
- 3 cups flour
- 2 cups sugar
- 1 tsp. soda
- 1 tsp. cinnamon
- 1 cup nuts
### Wet ingredients
- 3 eggs
- 1½ cups cooking oil
- 2 cups bananas
- 1 (8 oz.) can crushed pineapple, drained
- 1 tsp. vanilla
## Instructions
1. Mix the dry ingredients together and set aside.
2. Beat the wet ingredients well with a spoon.
3. Stir in the dry ingredients and beat well.
4. Bake in coffee cans in a moderate oven until done. Note: You can also use two standard loaf pans instead. -
Pina Colada Cake
Pina Colada Cake
1 box white cake mix
1 pkg (3 3/4 oz) coconut cream instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/3 cup rum
1 cup flaked coconut
Blend all cake ingredients except
coconut in a large mixing bowl.
Beat 4 minutes at medium speed
of electric mixer. Pour into 2 greased
and floured layer cake pans. Bake at 350°
25 to 30 minutes. Do not underbake. Cool in
over,
Card 1 Back:
Pans 15 minutes, remove and cool on racks.
Frosting
1 can (8 oz) crushed pineapple, including juice
1 pkg (3 3/4 oz) coconut cream instant pudding
1/3 cup rum
1 carton (9 oz) cool whip
Combine pineapple with pudding mix
and rum, beating until well blended. Fold
in cool whip. Fill and frost cake.
Sprinkle coconut on top. Chill before
serving: Keep refrigerated
Mom this is a delicious
cake.
---
# Pina Colada Cake
## Ingredients
### Cake
- 1 box white cake mix
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 4 eggs
- 1/2 cup water
- 1/4 cup oil
- 1/3 cup rum
- 1 cup flaked coconut
### Frosting
- 1 can (8 oz) crushed pineapple, including juice
- 1 pkg (3 3/4 oz) coconut cream instant pudding
- 1/3 cup rum
- 1 carton (9 oz) Cool Whip
- Flaked coconut, for sprinkling on top
## Instructions
### Cake
1. Blend all cake ingredients except coconut in a large mixing bowl.
2. Beat 4 minutes at medium speed of an electric mixer.
3. Pour into 2 greased and floured layer cake pans.
4. Bake at 350°F for 25 to 30 minutes. Do not underbake.
5. Cool in pans 15 minutes, then remove and cool on racks.
### Frosting
1. Combine pineapple with pudding mix and rum, beating until well blended.
2. Fold in Cool Whip.
### Assembly
1. Fill and frost the cooled cake layers with the frosting.
2. Sprinkle coconut on top.
3. Chill before serving. Keep refrigerated. -
Applesauce Cake
350°
Applesauce Cake
2 cups white sugar
1 cup oleo or Crisco
2 cups unsweetened applesauce
2 level teaspoons of soda. - stir into
applesauce when you first start
the cake
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 tsp nutmeg
2 pints raisins, cook + drain off juice
dredge in flour
1 pint or more nutmeats also dredged
in flour
(over)
Card 1 Back:
4 cups flour, 2 level Teaspoons baking
powder sifted with flour and spices
4 times.
Cream sugar + shortening till creamy,
then add small of flour, then applesauce,
repeat this until all is used, then
add nuts and raisins. Bake in angel
food pan or 2 loaf pans.
Bake at 350° for about 1 1/2 or 2 hours.
(good)
---
# Applesauce Cake
## Ingredients
- 2 cups white sugar
- 1 cup oleo or Crisco
- 2 cups unsweetened applesauce
- 2 level tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 2 pints raisins, cooked, juice drained off, and dredged in flour
- 1 pint or more nutmeats (chopped nuts), also dredged in flour
- 4 cups flour
- 2 level tsp baking powder
## Instructions
1. Preheat oven to 350°F.
2. Stir the soda into the applesauce when you first start the cake.
3. Cook the raisins, drain off the juice, and dredge them in flour. Dredge the nutmeats in flour as well.
4. Sift the flour, baking powder, and spices together 4 times.
5. Cream the sugar and shortening (oleo or Crisco) until creamy.
6. Add a small amount of the flour mixture, then some applesauce. Repeat until all the flour and applesauce are used.
7. Add the nuts and raisins.
8. Pour into an angel food pan or 2 loaf pans.
9. Bake at 350°F for about 1 1/2 to 2 hours. -
Buttermilk Pie
Butter-milk Pie
3 eggs
1 1/2 sugar
1 cup butter-milk
2 T flour
spoon vanila
Card 1 Back: blank
---
# Buttermilk Pie
## Ingredients
- 3 eggs
- 1 1/2 cups sugar
- 1 cup buttermilk
- 2 Tbsp flour
- 1 teaspoon vanilla
- 1 unbaked 9" pie shell
## Instructions
1. Preheat the oven to 350F. Line a 9-inch pie plate with an unbaked pie shell.
2. Beat the eggs lightly. Whisk in the sugar and flour until smooth.
3. Stir in the buttermilk and vanilla.
4. Pour the filling into the unbaked shell.
5. Bake for 40 to 50 minutes, until the top is golden and the center has only a slight jiggle. If the crust edge browns too fast, cover it with foil.
6. Cool completely before slicing. The filling finishes setting as it cools.
## Editor's Notes
- The card gives no instructions, oven temperature, bake time, or pan size. The method above is a standard one for this style of pie and is not from the card.
- The card does not list a pie shell. One unbaked 9-inch shell is assumed.
- The card lists no butter. Most buttermilk pies include butter, usually 1/2 cup melted. The card may omit it, or this version may be leaner. For a richer pie, stir in 1/2 cup melted butter after the sugar.
- "1 spoon vanilla" is transcribed as written. It most likely means 1 teaspoon. -
Five Can Casserole
Five Can Casserol
1 can chicken boned. (5oz)
1 can cream of mushroom soup.
1 can cream of chicken soup
1 sm can milk
1 can chow mein noodles (3oz)
30 mins 350° uncovered
9" square pan
Card 1 Back: blank
---
# Five Can Casserole
## Ingredients
- 1 can boned chicken (5 oz)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 small can milk (5oz evaporated milk)
- 1 can chow mein noodles (3 oz)
## Instructions
1. Combine the boned chicken, cream of mushroom soup, cream of chicken soup, milk, and chow mein noodles in a 9-inch square pan.
2. Bake uncovered at 350°F for 30 minutes.
## Editor's Notes
- **"sm can milk"** — Likely a small (5 oz) evaporated milk can, but the card does not say. -
Zucchini Bread
Zucchini Bread
3 large eggs 2 c. sugar
1 tsp. salt 1 tsp. cinnamon
3/4 c. nuts 3/4 c. Coconut
3/4 c. salad oil 2 tsp. Vanilla
3 c. grated Zucchini (raw)
Sift & add; 2 1/2 c. flour - 1 tsp. soda
1 tsp. Baking Powder. Bake - 325° 1 hr.
Makes 2 loafes
Card 1 Back: blank
---
# Zucchini Bread
*Makes 2 loaves*
## Ingredients
- 3 large eggs
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup nuts
- 3/4 cup coconut
- 3/4 cup salad oil
- 2 tsp vanilla
- 3 cups grated raw zucchini
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
## Instructions
1. Combine the eggs, sugar, salt, cinnamon, nuts, coconut, salad oil, vanilla, and grated zucchini.
2. Sift together the flour, baking soda, and baking powder, and add to the zucchini mixture.
3. Pour into loaf pans and bake at 325°F for 1 hour. -
Tamale Pie Casserole
Tamale Pie Casserole
1 # ground meat 1 can sliced black
1 onion chopped olives
1 cup tomatoes 1/2 t. chili powder
1 can tomatoe paste 2 T. green pepper
1/2 t. oregano salt and pepper
1 can drained mushrooms
Bring to boil 6 cups salted water. Stir in
slowly 1 cup yellow corn meal. Cook for 1/2 hr.
over slow heat. Take thickened corn meal and
line casserole. Put filling in and then
spread with a layer of meal. Bake 1 hr. at 300
Brown meat and onion and add rest.
Card 1 Back: blank
---
# Tamale Pie Casserole
## Ingredients
### Filling
- 1 lb ground meat
- 1 onion, chopped
- 1 cup tomatoes
- 1 can tomato paste
- 1/2 tsp oregano
- 1 can mushrooms, drained
- 1 can sliced black olives
- 1/2 tsp chili powder
- 2 Tbsp green pepper
- Salt and pepper
### Cornmeal Crust
- 6 cups salted water
- 1 cup yellow corn meal
## Instructions
### Cornmeal Crust
1. Bring the salted water to a boil.
2. Stir in the corn meal slowly.
3. Cook for 1/2 hour over slow heat.
### Filling
1. Brown the meat and onion, then add the remaining filling ingredients.
### Assembly
1. Line a casserole with the thickened corn meal.
2. Put the filling in, then spread a layer of the corn meal over the top.
3. Bake 1 hour at 300°F. -
Gingerbread
Ginger bread
1/2 cup shortening
1/2 cup brown sugar packed
1 egg
1/2 cup of molasses
1 1/2 cup of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ginger
over
Card 1 Back:
1/2 teaspoon Cinnamon
1/2 cup boiling water
Beat shortening + sugar until creamy
add egg + molasses
mix dry ingredient add to molasses
mixture with boiling water
Bake 350° 90 for 35 to 40 min
serve warm.
---
# Gingerbread
## Ingredients
- 1/2 cup shortening
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 cup molasses
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup boiling water
## Instructions
1. Beat shortening and brown sugar until creamy.
2. Add egg and molasses.
3. Mix the dry ingredients (flour, salt, baking soda, ginger, and cinnamon) together and add to the molasses mixture along with the boiling water.
4. Bake at 350°F for 35 to 40 minutes.
5. Serve warm.