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---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Apple Pie Categories: Pies, Desserts Yield: 1 pie 5 lg Tart apples 1 Pastry-lined 9" pie pan 1 tb Lemon juice 3/4 c C and H Granulated Sugar 1/3 c Flour 1/4 ts Salt 1 ts Cinnamon 1/4 ts Nutmeg 1/4 c Butter or margarine 1/2 c Dairy sour cream Peel and cut apples into thick slices. Arrange slices in overlapping rows in pastry-lined pie pan; sprinkle with lemon juice. Mix sugar, flour, salt, cinnamon and nutmeg; cut in butter until crumbly; spoon over apples. Spread sour cream over top. Bake in 350 F oven 50 to 55 minutes until apples are tender. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Chiffon Pie Categories: Pies, Desserts Yield: 1 pie 1 Envelope unflavored gelatine 1/2 c Cold water 4 Eggs; separated 1 c C and H Granulated Sugar 2 ts Grated lemon peel 1/2 c Lemon juice 1/4 ts Salt 1 Baked 9" crumb crust -OR- pastry shell Sweetened Whipped Cream In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl beat eggs with salt until foamy; gradually beat in remaining 1/2 cup sugar until stiff peaks form. Set aside. Beat thickened gelatine mixture until light and fluffy. Gently fold in beaten egg whites. Heap lightly into pie shell. Refrigerate 3 hours or longer until firm. Top with sweetened whipped cream before serving. MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Microwave on medium power (50%) 4 minutes stirring every minute until sugar is dissolved and gelatine is melted. Precede {sic} as directed in recipe. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Pie Categories: Pies, Desserts Yield: 1 pie 1 c C and H Golden Brown Sugar -- (firmly packed) 3 Eggs 3/4 c Corn syrup (light or dark) 1/4 ts Salt 1 ts Vanilla 1/4 c Butter or margarine; melted 1 c Pecans (halves or pieces) 1 Unbaked 9" pastry shell In mixing bowl combine sugar and eggs; beat well. Beat in syrup, salt, vanilla and butter. Stir in pecans. Pour into unbaked pastry shell. (Garnish with pecan halves, if desired.) Bake at 375 F for 40 to 45 minutes, or until filling is firm in center when gently shaken. Cool. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Pie Categories: Pies, Desserts Yield: 1 pie Pastry for 2-crust pie 2 cn Sour red cherries (1-lb can) -OR- 4 c -Pitted, fresh red cherries 1 tb Lemon juice 1 1/4 c C and H Granulated Sugar * 1/4 c Flour 1/8 ts Salt 1/8 ts Cloves 1/4 ts Cinnamon 1 tb Butter * Original recipe specifies "1 to 1 1/4 cups C and H Granulated Sugar". Line 9" pie pan with pastry; refrigerate until ready to use. In large bowl sprinkle cherries with lemon juice. Mix sugar, flour, salt and spices; add to cherries and mix gently but thoroughly. Pour into unbaked pastry crust; dot with butter. Put on top crust; seal and crimp edges; cut slits to let steam escape. Bake at 400 F for 35 to 40 minutes, or until nicely browned. Cool. Note: With canned cherries, add 1/4 teaspoon red food coloring along with lemon juice. FOR BERRY PIE -- Follow recipe above except use blueberries, raspberries, blackberries or other berries instead of cherries. Vary amount of sugar according to your taste and sweetness of fruit. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: De Luxe Apple Pie Categories: Pies, Desserts Yield: 1 pie Pastry for 2-crust pie 1 c C and H Granulated Sugar 2 tb Flour 1/8 ts Salt 1/2 ts Cinnamon 4 c Diced tart apples -- (5 or 6 apples = 4 cups) 4 Canned pear halves 2 tb Rum 2 tb Butter or margarine Line 9" pie pan with pastry; refrigerate until used. Mix sugar, flour, salt and cinnamon; add to apples and mix thoroughly. Set aside. Crush pears and spread in bottom of pastry-lined pan; sprinkle with rum. Heap apple mixture over pears; dot with butter. Put on top crust; seal and crimp edges; cut slits for steam to escape. Bake at 400 F for 45 minutes or until apples are tender. Serve warm. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Velvet Smooth Cream Pies Categories: Pies, Desserts Yield: 1 pie 3/4 c C and H Granulated Sugar 1/3 c All-purpose flour 1/4 ts Milk 2 Eggs; or... 3 -Egg yolks 1 tb Butter or margarine 1 ts Vanilla 1 9" pastry shell -- (baked and cooled) In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a whisk until smooth. Bring to boil over medium heat stirring constantly. Continue cooking and stirring until smooth and thickened. Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry shell. Chill until set. BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill. Serve with Whipped Cream Topping. BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons. Top with Tall 'N' Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping. COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell. Top with Tall 'N' Tender Meringue or chill and serve with Whipped Cream Topping. Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan. Stir until completely melted. Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish with shaved chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Pie Hawaiian Categories: Pies, Desserts Yield: 1 pie 1 Envelope unflavored gelatin 3/4 c C and H Golden Brown Sugar -- firmly packed 1/2 ts Salt 1 ts Cinnamon 1/2 ts Allspice 1/4 ts Ginger 1/4 ts Nutmeg 3/4 c Milk 1 1/4 c Mashed pumpkin -- cooked or canned 3 Eggs; separated 1/4 c C and H Powdered Sugar 1 Baked 9" crumb crust -OR- pastry crust In a saucepan mix gelatin, brown sugar, salt and spices. Stir in milk, pumpkin and slightly beaten eggs yolks. Cook over medium heat, stirring constantly until hot throughout and gelatin is dissolved (8 to 10 minutes). Set in cold water to cool until firm but not hard, stirring occasionally. In large mixer bowl beat egg whites until foamy; gradually beat in powdered sugar and beat until stiff peaks form. Set aside. Without washing beaters, beat cooled pumpkin mixture until smooth and fluffy. Gently fold into beaten whites. Heap lightly in pie shell. Refrigerate for 3 hours. Spread with ginger-flavored Whipped Cream Topping before serving. WHIPPED CREAM TOPPING -- In chilled bowl combine 1 cup (1/2 pint) whipping cream, 3 tablespoons C and H Powdered Sugar and 1/2 teaspoon vanilla or spice (ginger, cinnamon, etc.). Beat until just stiff enough to hold its shape. Spread in swirls over pie, or use as dessert topping. Keep refrigerated until served. It will hold up for hours! Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Blossom Pie with Tall N' Tender Meringue Categories: Pies, Desserts Yield: 1 pie 1 c C and H Granulated Sugar 4 tb Cornstarch 1/4 ts Salt 3 Eggs; separated 1/3 c Lemon juice 2 ts Grated lemon peel 1 1/2 c Water 2 tb Butter or margarine 1 8-inch pastry shell -- (baked and cooled) Combine sugar, cornstarch and salt in saucepan. Mix well. Add egg yolks, lemon juice and peel and water. Beat with wire whisk until smooth. Place over medium heat, bring to boil stirring briskly until clear and thickened. Remove from heat; stir in butter. Cool 5 minutes, then pour in pastry shell. TALL 'N' TENDER MERINGUE: Beat 3 egg whites with 1/8 teaspoon salt until foamy throughout. Gradually beat in 1/2 cup C and H Granulated or Superfine Sugar; beating until meringue will hold up in stiff points. Spread over warm filling in swoops and swirls, making sure it seals to edge of crust all around. Bake at 350 degrees for 10 to 12 minutes, until nicely browned. Cool, not in a draft. MICROWAVE DIRECTIONS: Combine sugar, cornstarch and salt in a deep 2 quart glass mixing bowl. Add egg yolks, lemon juice and peel and water. Beat with whisk until smooth. Microwave on full power 8 minutes, stirring 3 times. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Glazed Pie Categories: Pies, Desserts Yield: 1 pie 5 c Fresh strawberries 1 c C and H Granulated Sugar 1/4 ts Salt 3 tb Cornstarch 1 tb Lemon juice 1 Baked & cooled 9" pie shell Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of whole berries over bottom of baked pastry shell. Crush remaining berries in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into crushed berries. Heat slowly, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in lemon juice. Cool, then spoon over berries in pie shell Chill until glaze is set. Before serving, garnish with Whipped Cream Topping. For an extra-special treat make Strawberry Glazed Pie in a Meringue Shell (see separate recipe "Special Pie Shell"). MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl. Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl. Stir into crushed berries. Microwave at full power 3 to 6 minutes stirring every 1-1/2 minutes until mixture is thickened. Precede {sic} as recipe directs. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Special Pie Shell Categories: Pies, Desserts Yield: 1 pie shell MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling! Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup C and H Granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, then spread roughly in buttered 8" or 9" pie pan, piling it higher near edge but not touching side of pan. Bake at 275 F for 1 hour until creamy in color and firm to touch. Cool away from draft. CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon pie filling. Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H Granulated Sugar; add 1/3 cup melted butter or margarine and mix well. Press into bottom and around sides of 9" pie plate. Bake at 375 F about 7 minutes. Cool. C and H Golden or Dark Brown Sugar in place of granulated sugar adds extra flavor. Cornflake, vanilla wafer or gingersnap crumbs may be used instead of graham cracker crumbs. MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at full power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into butter until well blended. Evenly press crumb mixture against bottom and sides of pan. Microwave at full power 2 to 2-1/2 minutes or until firm when touched; turn pan once. Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boston Creme Cake Categories: Cakes, Desserts Yield: 1 cake 3/4 c C and H Granulated Sugar 1/4 c Shortening 1 Egg 1 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Salt 1/2 c Milk 1/2 ts Vanilla 2 c Prepared vanilla pudding - (package, frozen, or -- homemade) ------------------------------CHOCOLATE GLAZE------------------------------ 1/4 c Chocolate pieces 1 tb Butter or margarine 1/2 c C and H Powdered Sugar -- (unsifted) 1 1/2 tb Milk Cream together sugar and shortening until light and fluffy. Beat in egg. Combine flour, baking powder and salt and add alternately with milk and vanilla to creamed mixture. Pour into greased and floured 9-inch round cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool on rack. When cold, cut cake into two layers. Spread bottom layer with pudding. Top with second layer. Pour Chocolate Glaze over top allowing some drizzle down sides. Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter or margarine. Remove from heat and stir in 1/2 cup unsifted C and H Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6 to 8 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Chocolate Cake Categories: Cakes, Desserts Yield: 12 servings 1 pk Chocolate cake mix (18.5 oz) 1/4 c C&H Golden Brown Sugar -- firmly packed 3 Eggs 1 c Water 2 c Dairy sour cream 1/2 c C&H Golden Brown Sugar -- firmly packed Place cake mix, sugar, eggs, water and 1/2 cup sour cream in mixing bowl. Mix at low speed for 30 seconds. Scrape bowl and beat at medium speed 1 to 2 minutes until smooth. Pour into greased and floured 13 x 9-inch pan. Bake in 350 degree oven 35 to 40 minutes or until cake tests done. Combine remaining sour cream with 1/2 cup C and H Golden Brown Sugar. Spread on hot cake and broil 3 to 5 minutes. Cool. Comments: Moist cake and keeps well. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Jam Coffee Cake Categories: Cakes, Desserts Yield: 9 squares 1/2 c C & H Golden Brown Sugar -- firmly packed 1/4 c Butter or margarine 1/4 c Peanut butter 1 1/2 c Biscuit mix 1 Egg 1/2 c Milk 1/4 c Jam Cream together sugar, and peanut butter. Add biscuit mix, egg and milk. Mix well. Spoon into greased and floured 8-inch square pan. Drop jam by teaspoonfuls on top of batter. Cut through batter with knife to marble jam through the cake. Bake at 375 F degree oven 30 minutes. Cut into nine squares. Serve warm or cold. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Cake Categories: Cakes, Desserts Yield: 12 servings 1 3/4 c C and H Granulated Sugar 3/4 c Butter or margarine 2 Eggs 1 c Cold mashed potatoes 2 oz Unsweetened chocolate -- grated 1 c Chopped walnuts 2 c All-purpose flour 2 ts Baking powder 2 ts Cinnamon 2 ts Nutmeg 1/2 c Milk Cream together sugar and butter. Add eggs one at a time beating well after each addition. Add mashed potatoes, chocolate and nuts. Stir until well blended. Combine flour, baking powder and spices. Add alternately with milk to creamed mixture. Spoon thick batter into greased and floured 13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests done. Cool. Sprinkle with C & H Powdered Sugar or dollop with sweetened whipped cream. 1 cake. 12 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Cake Categories: Cakes, Desserts Yield: 12 servings 16 oz Cream cheese 2 Eggs 1 1/2 c C & H Powdered Sugar -- unsifted 1 ts Vanilla 2 c Dairy sour cream 1 Crumb crust (9-inch) Soften cream cheese and beat until smooth. Add eggs, sugar and vanilla and mix thoroughly until creamy smooth. Fold in sour cream. Pour into prepared crumb crust. Bake in 250 F degree oven 30 minutes. Turn off oven. Leave cake in oven 1 to 1-1/2 hours to cool. Serve cold. Crumb Crust: Melt 1/4 cup butter in pie pan in oven. Add 1/4 cup C and H Granulated Sugar and 16 graham crackers finely crushed. Mix and press evenly over bottom and up side of pie pan. Comments: Rich and creamy smooth Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Upside-Down Cake Categories: Cakes, Desserts Yield: 8 servings ----------------------------------TOPPING---------------------------------- 1/3 c Butter or margarine 1 c C & H Golden Brown Sugar -- firmly packed 1 c Juice-pack crushed pineapple -- (drained measure) -- reserve juice 3/4 c Shredded coconut 4 Maraschino cherries, chopped ------------------------------------CAKE------------------------------------ 2 Eggs 3/4 c C and H Granulated Sugar 1/2 c Reserved pineapple juice 1 ts Vanilla 1 1/4 c All-purpose flour 1 ts Baking powder 1/2 ts Salt Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly over butter; then pineapple, coconut and cherries. Set aside. Beat eggs in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry ingredients until smooth. Pour over topping in 10-inch oven proof skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes. Invert on serving plate. Makes one 10-inch cake. 8 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoa Apple Cake Categories: Cakes, Desserts Yield: 10 servings 3 Eggs 2 c C and H Granulated Sugar 1 c Margarine 1/2 c Water 2 tb Cocoa 1 ts Baking soda 1 ts Cinnamon 1 ts Allspice 1 c Finely chopped nuts 1/2 c Chocolate pieces 2 Apples; cored and grated - or finely chopped (2 cups) 1 tb Vanilla 2 1/2 c All-purpose flour Beat together eggs, sugar, margarine and water until fluffy. Sift together flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture and mix well. Fold nuts, chocolate, apples and vanilla until evenly distributed. Spoon into greased and floured 10-inch loose bottom tube pan. Bake in 325 degree oven 60 to 70 minutes until cake tests done. Makes 1 cake, 10 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Prune Cake Categories: Cakes, Desserts Yield: 9 squares 1/2 c Butter or margarine 1 1/2 c C and H Golden Brown Sugar -- firmly packed 2 Eggs 1/2 c Cooked pitted prunes,chopped 1 1/2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Allspice 1/4 ts Cloves 2/3 c Buttermilk 1/2 c Chopped walnuts Cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in prunes. Combine flour, baking soda, salt and spices and add alternately with buttermilk to creamed mixture. Stir in walnuts. Pour into greased and floured 9-inch square pan. Bake in 350 degree oven 40 to 45 minutes or until cake tests done. Cool on rack. Cut into 9 squares. Serve with a dollop of sour cream or whipped cream. Top with brown sugar. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Pound Cake Categories: Cakes, Desserts Yield: 1 cake 1 c C and H Golden Brown Sugar -- firmly packed 1 c Butter 4 Eggs 1 ts Vanilla 1 3/4 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt Beat together sugar and butter until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt and stir into creamed mixture. Pour into greased and floured 9x5x3-inch loaf pan. Bake in 350 degree oven one hour or until cake tests done. Remove from pan and cool on rack. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Gateau Categories: Cakes, Desserts Yield: 1 cake ----------------------------------TOPPING---------------------------------- 1/4 c Soft butter or margarine 1/2 c Sliced almonds 2 tb C and H Golden Brown Sugar ------------------------------------CAKE------------------------------------ 1/4 c C and H Golden Brown Sugar -- firmly packed 1 pk Pound cake mix (17 oz.) Topping: Spread a 9-inch tube pan with soft butter in an even thick layer on bottom and 2/3 way up the sides. Pat almonds evenly over butter. Sprinkle brown sugar on bottom. Cake: Combine brown sugar with cake mix and prepare according to package directions. Pour batter into prepared pan. Bake in 325 degree oven 1 hour or until golden brown. To remove cake, invert on serving plate. Serve cold. If using a loose bottom tube pan place foil under pan to protect oven. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock-Chiffon Chocolate Cake Categories: Cakes, Desserts Yield: 12 servings 2 Eggs; separated 1 1/2 c C and H Granulated Sugar -- divided 2 c All-purpose flour 2 ts Baking powder 1/4 ts Baking soda 1 ts Salt 1/3 c Salad oil 1 c Milk 2 oz Unsweetened chocolate -- melted ------------------------------CHOCOLATE CREAM------------------------------ 1 c Whipping cream 1/4 c C and H Powdered Sugar 1/4 c Chocolate Quick Beat egg whites until foamy, gradually beat in 1/2 cup sugar until very stiff. Set aside. Combine remaining sugar, flour, baking powder, soda and salt. Mix well. Add the oil and half the milk. Beat one minute. Add remaining milk and egg yolks and beat one minute. Stir in chocolate. Fold in beaten egg whites. Pour in greased and floured 13 x 9-inch pan. Bake in 350 oven 40 minutes. Cool. Cut in squares and serve with Chocolate Cream. Chocolate Cream: Combine whipping cream, powdered sugar and chocolate Quick. Beat until stiff. [NOTE: Chocolate Quick is a brand of chocolate milk mix made by Nestle's ~Karen] Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Party Cake Categories: Cakes, Desserts Yield: 1 cake 1 pk Cake mix (2 layers) - white, yellow or chocolate 1/4 c C and H Powdered Sugar 1/4 c Salad oil 1 c Water 4 Eggs Combine cake mix, sugar, oil, water and eggs in mixing bowl. Mix at low speed 30 seconds. Beat 3 to 4 minutes at medium speed until batter is very smooth. Pour into one of any of these greased and floured pans. Bake in 350 degree oven, as directed: o 10-inch tube pan - bake 50 minutes o Bundt pan - bake 50 minutes o 13 x 9 x 2-inch pan - bake 45 minutes o 2 layer pans (9 inch) - bake 30 minutes Cool large cakes 15 minutes and cool layers 5 minutes before removing from pan to cake rack. When thoroughly cooked, glaze or frost as desired. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Golden Brown Coffee Cake Categories: Cakes, Desserts Yield: 1 cake -------------------------------CRUMB MIXTURE------------------------------- 1 c C and H Golden Brown Sugar -- firmly packed 1/4 c All-purpose flour 1/4 c Butter 1/3 c Finely chopped walnuts --------------------------------CAKE BATTER-------------------------------- 3/4 c C and H Golden Brown Sugar -- firmly packed 1/2 c Butter 3 Eggs 3 c All-purpose flour 2 ts Baking powder 1 ts Salt 1 c Buttermilk 1 ts Vanilla Crumb mixture: Combine sugar and flour. Cut in butter until mixture is crumbly. Stir in nuts. Set aside. Cake: Cream together sugar, butter and eggs. Combine remaining flour, baking powder, soda and salt. Add buttermilk alternately with flour mixture. Stir in vanilla. Batter will be thick. Spoon half the batter into well greased 12 cup bundt pan, sprinkle with half the crumb mixture. Add remaining batter and top with remaining crumb mixture. Bake in 350 degree oven 1 hour. Cool 5 minutes. Invert on cake plate. Cool. (May be served warm, but not hot.) 12 to 16 servings. Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Pralines Categories: Candies Yield: 1 batch 1 c C&H Golden Brown Sugar 1 c C&H Granulated Sugar 1/2 c Evaporated milk 1/4 ts Salt 1/4 ts Maple flavoring 1 1/2 c Pecans Combine sugars, milk, and salt in a 3-quart saucepan. Slowly bring to a boil and cook to 236 degrees (soft-ball stage), stirring almost constantly. Remove from heat and cool slightly. Add flavoring and nuts, then stir until mixture begins to thicken. Drop quickly by tablespoonful onto waxed paper or buttered pan, making 2-1/2" to 3" patties. To prevent hardening of candy in pan, set over hot water while spooning out. Makes 15 to 20 pralines. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panocha Walnuts Categories: Candies Yield: 1 batch 1 c C&H Brown Sugar 1/2 c C&H Granulated Sugar 1/2 c Water 1/4 ts Salt 1 ts Vanilla 2 1/2 c Walnut halves Combine 1 cup C&H Brown Sugar, 1/2 cup C&H granulated Sugar, 1/2 cup water, 1/4 teaspoon salt in 3-quart saucepan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Boil slowly to 246 degrees (firm-ball stage). Remove from heat. Add 1 teaspoon vanilla and 2-1/2 cups walnut halves; stir until nuts are coated and sugary. Quickly spread on waxed paper or foil and separate nuts with two forks. Let cool. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Brittle Categories: Candies Yield: 1 batch 2 c C&H Golden Brown Sugar 1 c Light corn syrup 1/4 c Water 1/4 ts Salt 1/4 c Butter or margarine Combine sugar, syrup, water, and salt in a 3-quart saucepan. Slowly bring to a boil, stirring constantly until sugar completely dissolves, then frequently to prevent burning. Boil to 285 degrees (soft-crack stage). Add butter and continue to cook, stirring constantly until temperature reaches 295 degree (hard-crack stage). Remove from heat; let set a minute until bubbling stops. Pour into a well-buttered 13x9-inch pan. Cool, then break into pieces. Makes about 1-1/2 pounds. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Corn Categories: Candies, Snacks Yield: 1 batch 4 qt Popped corn 2 c C and H Brown Sugar 1/2 c Water 3 tb Butter 1/4 ts Salt Have 4 quarts popped corn ready. Combine 2 cups C and H Brown Sugar, 1/2 cup water, 3 tablespoons butter, and 1/4 teaspoon salt in a large kettle. Cook to 246 degrees (firm-ball stage). Over low heat, add 1/4 teaspoon soda, and stir until it foams up. Add popcorn; stir until well coated. Spread on floured baking sheet or kitchen table; pat lightly, and let cool and harden. Ever so good with milk or with apples. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Drop Cookies Categories: Cookies Yield: 1 batch 1/2 c Shortening 1 c C&H Brown Sugar 1 Egg; unbeaten 2 oz Unsweetened chocolate -- melted 1 c Buttermilk or sour milk 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1/4 ts Soda 1/4 ts Salt 1 c Chopped walnuts Combine shortening, sugar and egg in mixing bowl; beat well. Add melted chocolate, buttermilk and vanilla; blend. Sift together flour, soda, and salt and stir in. Add walnuts; chill soft dough. Drop by teaspoonful on greased baking sheet and bake at 350 degrees for 12 to 15 minutes or until done. Makes 3 to 4 dozen soft, rich cookies. Frost if desired. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cookies Categories: Cookies Yield: 84 cookies 2 c C&H Golden Brown Sugar 2 c Cooked or canned pumpkin 1 c Salad oil 2 ts Vanilla 4 c Sifted all-purpose flour 2 ts Soda 2 ts Baking powder 1 ts Salt 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Ginger 2 c Raisins 1 c Chopped nuts In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these moist, soft cookies. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Bars Categories: Cookies Yield: 36 bars 1/2 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1 1/2 c Cut-up, pitted dates (8 oz.) 1 c Coarsely chopped walnuts 2 Eggs 1 c C&H Golden Brown Sugar 1/4 c Salad oil 1 ts Vanilla Mix flour, baking powder and salt. Combine with dates and nuts; set aside. Beat eggs, add sugar and beat well. Mix in oil and vanilla. Sift in flour-date mixture, mixing thoroughly. Spread evenly in greased and floured 13x9-inch baking pan and bake at 350 degrees for 25 to 30 minutes. When slightly cool, cut into bars. Makes about 3 dozen bars. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet-Sour Spareribs Categories: Meats, Main dish Yield: 6 servings 5 lb Pork spareribs - cut in serving-size pieces 1 c C&H Golden Brown Sugar 3 tb Cornstarch 1 tb Dry mustard 1 c Vinegar 1 c Crushed pineapple, undrained 3/4 c Catsup 3/4 c Water 1/3 c Finely chopped onions 3 tb Soy sauce Salt and pepper Spread ribs, meaty side up, in a single layer shallow pan. Brown in 425 degree oven for 20 minutes; drain off fat. Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon about half of the sweet-sour sauce over meat. Reduce heat to 350 degrees and bake for 45 minutes. Turn ribs; cover with remaining sauce and bake for 30 minutes or more, or until well done. Serves 6 as a main dish. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut-Spice Cake Categories: Cakes, Desserts Yield: 1 cake 1/2 c Butter or margarine 1 c C&H Golden Brown Sugar 1/2 c C&H Granulated Sugar 2 Eggs; OR... 1 -Whole egg, plus... 2 -yolks 1 3/4 c Sifted cake flour 1 ts Baking powder 1/2 ts Soda 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Allspice 2/3 c Sour milk 3/4 c Chopped walnuts Cream together butter and sugars. Add eggs one at a time, beating well after each addition. Sift dry ingredients and stir in alternately with sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan. Top the batter with Bake-On-Meringue (see "Special Cake Toppings" recipe) and bake at 350 degrees for 35 to 40 minutes, or until cake tests done. Or bake cake first, then top with Lazy Daisy Frosting (see "Special Cake Toppings") Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Special Cake Toppings Categories: Cakes, Desserts, Misc Yield: 1 servings Baked-On-Meringue ================= Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar, then gradually beat in 1 cup packed C&H Golden Brown Sugar. Continue to beat until stiff. Spread over _unbaked_ cake batter in pan. Sprinkle with 1/4 cup finely chopped walnuts. Bake with cake as directed. Enough to cover one 13 x 9-inch cake. Lazy Daisy Frosting =================== Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C&H Golden Brown Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts. Spread evenly over hot _baked_ cake in pan. Broil slowly until lightly browned and bubbly. Frosts 13 x 9-inch cake. Creamy Filling and Topping ========================== Beat 1 small (3 oz.) package cream cheese until fluffy. Add 1 teaspoon vanilla and dash of salt. Gradually beat in 1/2 cup packed C&H Golden Brown Sugar. Whip 1 cup of heavy cream; fold into cheese mixture. Heap on slices of angel food or pound cake, or use as filling and frosting for two cake layers. For an extra treat, top with banana slices. Refrigerate until served. Coffee Cake Topping =================== Mix 1 cup dairy sour cream with 1 cup packed C&H Golden Brown Sugar and dash of salt. Spread over _unbaked_ coffee cake dough in pan, either yeast or quick type. Bake coffee cake as your recipe directs. Enough to top one 13 x 9-inch cake. Pancake and Waffle Syrup ======================== Heat 3/4 cup water to boiling. Lower heat; add 2 cups packed C&H Golden or Dark Brown Sugar. Stir over low heat until sugar is dissolved. Add maple flavoring if desired. Pour into pitcher or storage jar. Makes about 1 pint of rich-flavored syrup. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Crispies Categories: Cookies Yield: 48 cookies 1/4 c Shortening 1/4 c Butter or margarine 1 c C&H Golden Brown Sugar 1 Egg; unbeaten 1/2 ts Vanilla 1 c Sifted all-purpose flour 1/2 ts Soda 1/2 ts Baking powder 1/4 ts Salt 1 c Rolled oats 1/2 c Corn flakes 1/2 c Salted peanuts Melt shortening and butter over very low heat. Remove from heat and stir in sugar. Add egg and vanilla; beat well. Combine flour, soda, baking powder, and salt; sift into sugar mixture and mix well. Blend in oats, corn flakes, and peanuts. Shape dough into 1" balls. Place 2" apart on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 4 dozen 2" cookies. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoa Brownies Categories: Cookies Yield: 20 brownies 2/3 c Sifted all-purpose flour 1/3 c Cocoa 1/2 ts Baking powder 1/2 ts Salt 2 Eggs; unbeaten 1 c C&H Golden Brown Sugar 1 ts Vanilla 1/3 c Salad oil 1 c Coarsely chopped nuts Sift together flour, cocoa, baking powder, and salt; set aside. In mixing bowl slightly beat the eggs. Gradually stir in sugar. Add vanilla and oil and mix well. Stir in flour-cocoa mixture, then nuts. Spread in greased shallow 11x7 or 9-inch square pan. Bake at 350 degrees for 22 to 25 minutes. Cool in pan, then cut in bars, squares, or diamonds. Makes 20 to 24 fudgy brownies. To send bar cookies to students or servicemen, bake in an inexpensive foil pan. Leave uncut; wrap pan and all for mailing. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Refrigerator Cookies Categories: Cookies Yield: 48 cookies 1/2 c Soft butter or margarine 1 c C&H Golden Brown Sugar 1 Egg; unbeaten 1 ts Vanilla 2 ts Grated orange rind 1 3/4 c Sifted all-purpose flour 1/4 ts Salt 1 ts Baking powder Beat together butter, sugar, egg, vanilla, and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough, then shape into roll about 2-1/2" in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer. To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet, then use floured cookie cutters to cut slices into fancy shapes. (Gather up scraps of dough, press together and chill again.) Bake cookies at 400 degrees for 6 to 8 minutes. Makes 4 to 5 dozen crisp, "butterscotchy" cookies. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Wafers Categories: Cookies Yield: 48 cookies 1/2 c Butter or margarine 1 c C&H Golden Brown Sugar 1 ts Vanilla 1 Egg; unbeaten 1/2 c Sesame seeds, toasted 1 c Sifted all-purpose flour 1/4 ts Baking powder 1/4 ts Salt Cream together butter, sugar, and vanilla. Beat in egg, then stir in sesame seeds. Sift together dry ingredients; add to mixture and mix well. Drop in small, ball-like mounds about 3 inches apart in well-greased baking sheet. Bake at 375 degrees for 8 to 10 minutes (dough will spread, puff up while baking, then sink). Cool a minute before removing from sheet. Makes about 4 dozen thin, crisp cookies. TO TOAST SESAME SEEDS: Spread seeds in shallow pan and set in 375 degree oven until browned (8 to 10 minutes). Stir often. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crisp Categories: Desserts, Fruits Yield: 6 servings 1 c C&H Golden Brown Sugar 1/2 c All-purpose flour 1/2 ts Nutmeg 1/2 ts Cinnamon 1/4 ts Salt 1/4 c Butter or margarine 5 c Sliced tart apples -- (5 to 6 apples) Mix sugar, flour, spices, and salt. Cut in butter until mixture is crumbly. Spread apples in bottom of buttered 8- or 9-inch square baking pan. Sprinkle crumbly mixture over fruit; pat lightly with fingers. Bake uncovered at 350 degrees for 40 to 45 minutes, or until apples are tender. Serve warm with cream or ice cream. Makes 6 to 8 servings. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Caramel Pie Categories: Pies, Desserts Yield: 1 pie 1 c C&H Dark Brown Sugar 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Cold water 2 Egg yolks 1 c Boiling water 1 tb Butter 1/2 ts Vanilla 1/4 c Evaporated milk 1 8" or 9" pastry shell -- (baked and cooled) 4 Ripe bananas * * Original recipe calls for "3 or 4 ripe bananas" Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Crackles Categories: Cookies Yield: 48 cookies 1 c Semi-sweet chocolate pieces 1 c C and H Brown Sugar; packed 1/2 c Salad oil 2 Eggs 1 ts Vanilla 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1/2 c Chopped walnuts 1/2 c C and H Powdered Sugar -- (approximately) Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of dough in powdered sugar. Roll to coat. Place on greased cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Makes 4 dozen cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anise Cookie Slices Categories: Cookies Yield: 48 slices 1/2 c Butter or margarine 3 oz Cream cheese 1 1/2 c C and H Powdered Sugar 4 Eggs 3 1/4 c All-purpose flour 3 ts Baking powder 1/2 ts Salt 2 ts Anise seeds Cream together butter and cream cheese. Add sugar and beat until well blended. Add eggs, one at a time, beating well after each addition. (Mixture might look curdled.) Add remaining ingredients; mix well. Chill dough 3 hours. Divide soft dough in half. On a 17 by 14 inch cookie sheet, form each half of dough into a roll 1-1/2 inches wide and the length of the cookie sheet. Bake in 350 degree oven 30 to 35 minutes. Remove from oven and cut rolls into 3/4 inch slices. Place on cookie sheets, cut side down, return to oven and bake 10 minutes or until toasted and crisp. Makes about 48 slices. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cocoa Bars Categories: Cookies Yield: 24 bars -----------------------------------CRUST----------------------------------- 6 tb Butter or margarine -- softened 3/4 c C and H Powdered Sugar 1 c All-purpose flour 1 tb Milk ----------------------------------TOPPING---------------------------------- 2 Eggs 1 c C and H Granulated Sugar 1/2 c Cocoa 2 tb Flour 1/2 ts Baking powder 1/2 ts Salt 1 ts Vanilla 1/4 ts Almond extract (optional) 1 c Chopped almonds or pecans CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes. TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterscotch Drops Categories: Cookies Yield: 84 cookies 1 c Butter or margarine 2 c C and H Brown Sugar; packed 2 Eggs 2 1/2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt 1 ts Vanilla Cream together butter and sugar. Add eggs, one at a time. Beat well after each addition. Combine flour, soda, and salt. Add to creamed mixture; mix well. Stir in vanilla. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack. Makes about 7 dozen crisp cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hedda's Cookies Categories: Cookies Yield: 60 cookies 1 c C and H Granulated Sugar 1 c Shortening 1 Egg 1 ts Almond extract 1 1/2 c All-purpose flour 1/2 ts Salt 2 c Flaked coconut Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Date Nut Bars Categories: Cookies, Bars Yield: 48 bars 1 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 1 c Chopped dates 1 c Chopped walnuts 5 Eggs; separated 1 c C and H Brown Sugar; packed 1 ts Vanilla C and H Powdered Sugar Combine flour, baking powder, and salt in bowl. Add dates and nuts and toss until well-coated and separated. Set aside. Beat egg yolks until thick (about 3 minutes). Gradually beat in sugar and vanilla. Blend in date-nut mixture. Beat egg whites until stiff; fold into batter. Pour into 15 by 10 by 1 inch greased and floured pan. Spread evenly. Bake in 325 degree oven 30 minutes until light brown. Cool. Cut into 48 bars and roll in powdered sugar. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Nut Clusters Categories: Cookies Yield: 40 cookies 1/4 c Butter 1/2 c C and H Granulated Sugar 1 Egg 1/2 ts Vanilla 2 oz Unsweetened chocolate -- melted 1/2 c All-purpose flour 1/2 ts Salt 1/4 ts Baking powder 2 c Walnut or pecan halves Cream together butter, sugar, egg, and vanilla. Stir in melted chocolate. Combine flour, salt, and baking powder. Blend into chocolate mixture. Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven 10 minutes. Cookies should be soft when removed from oven. Cool on rack. Makes about 40 cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Oatmeal Cookies Categories: Cookies Yield: 72 cookies 2 c Quick oats 2/3 c Shredded coconut 1 c C and H Brown Sugar; packed 1/2 c Butter or margarine 1/2 c Shortening 2 Eggs 1 1/2 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream together sugar, butter, and shortening. Beat in eggs, one at a time. Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and mix into batter. Mix well. Form into rolls about 1-1/2 inches in diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice 1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8 minutes. Cool on rack. Makes about 6 dozen cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Oatmeal Cookies Categories: Cookies Yield: 48 cookies 1 c C and H Brown Sugar; packed 3/4 c Butter or margarine 1 Egg 1 tb Water 1 1/2 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Salt Cream together sugar, butter, egg, and water. Combine flour, baking powder, soda, spices, and salt. Stir into creamed mixture. Blend in oats, apple, and raisins. Drop by teaspoonfuls, 2 inches apart, on greased cookie sheet. Bake in 375 degree oven 15 minutes. Cool on rack. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttery Melt-A-Ways Categories: Cookies Yield: 42 cookies 1 c Butter or margarine 1/2 c C and H Powdered Sugar 2 1/4 c Sifted cake flour 1/4 ts Salt 1 ts Vanilla C and H Powdered Sugar Cream together butter and sugar until light and fluffy. Blend in flour, salt, and vanilla. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake in 375 degree oven until set but not brown 12 to 15 minutes. Remove to rack and sprinkle with powdered sugar. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Sugar Cookies Categories: Cookies Yield: 72 cookies 1 1/2 c C and H Granulated Sugar 1 c Shortening - (part butter for flavor) 2 Eggs; unbeaten 3 tb Sweet or sour cream 1 ts Vanilla 1/2 ts Lemon extract 3 c All-purpose flour 1/2 ts Soda 1/2 ts Salt Gradually add sugar to shortening, creaming until fluffy. Beat in eggs, one at a time. Add cream and flavoring. Combine flour, soda, and salt. Add to creamed mixture, mix well. Chill. Roll out small amounts at a time, very thin, on lightly floured board or canvas. Cut with various shaped cookie cutters. Place on ungreased cookie sheet. Sprinkle with additional granulated or colored sugar. Bake in 400 degree oven 6 to 9 minutes, until golden. Makes 6 dozen medium-sized cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingersnaps Categories: Cookies Yield: 48 cookies 1 c C and H Brown Sugar; packed 3/4 c Shortening 1 Egg 1/4 c Molasses 2 c All-purpose flour 2 ts Baking soda 1 ts Ginger 1 ts Cinnamon 1 ts Cloves 1/4 ts Salt C and H Granulated Sugar Cream together sugar and shortening until fluffy. Add egg and molasses; beat well. Combine dry ingredients and add to creamed mixture; mix well. Chill dough, then shape into 1-inch balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12 to 15 minutes. Makes 4 dozen snappy cookies. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Walnut Squares Categories: Cookies Yield: 16 squares 1 c C and H Brown Sugar; packed 1 ts Vanilla 1 Egg 1/2 c All-purpose flour 1/4 ts Baking soda 1/4 ts Salt 1 c Coarsely chopped walnuts Combine sugar, vanilla, and egg. Stir until smooth and blended. Combine flour, soda, and salt. Add to sugar mixture; stir until blended. Spoon into greased and paperlined 8-inch square pan. Bake in 350 degree oven 18 to 20 minutes. (Cookies will be soft in center.) Cool in pan. Remove from pan, peel off paper, and cut into 16 squares. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Refrigerator Wafers Categories: Cookies Yield: 60 cookies 1/2 c Butter 1/2 c Margarine 1 1/4 c C and H Powdered Sugar 1 Egg 1 ts Vanilla 2 c All-purpose flour 1 ts Baking soda 1 ts Cream of tartar 1/8 ts Salt Cream together butter, margarine and powdered sugar. Beat in egg and vanilla. Combine flour, soda, cream of tartar and salt and add to creamed mixture. Mix well. Divide dough in half. Form each half into a 2-inch round roll. Wrap in waxed paper or aluminum foil. Chill in refrigerator or freezer. Slice 1/4-inch thick. Bake on ungreased cookie sheet in 350-degree oven 8 to 10 min. Cool on rack. Makes about 5 doz. cookies. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Shortbread Categories: Cookies Yield: 35 cookies 1 c Butter 3/4 c C and H Powdered Sugar -- unsifted 1/2 ts Almond extract 2 1/2 c All-purpose flour 1/4 ts Salt Beat butter until soft. Add sugar and almond extract and beat until smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x 2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree oven 25 minutes. Cut along markings while hot. Cool in pan. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marzipan Bars Categories: Cookies, Bars Yield: 36 bars ----------------------------------FILLING---------------------------------- 2 c C and H Powdered Sugar -- unsifted 1 1/2 c Blanched almonds, ground -- (2 cups) 1 Egg white 2 tb Water -----------------------------------CRUST----------------------------------- 2 c All-purpose flour 2 ts Baking powder 1/2 c C and H Powdered Sugar -- unsifted 1 c Butter or margarine 1/2 ts Vanilla 1 Egg Filling: Combine sugar and ground almonds and mix thoroughly. Add egg white and mix. Stir in water to thick consistency. Set aside. Crust: Combine flour, baking powder and sugar. Cut butter into flour mixture with pastry blender until evenly distributed. Mix vanilla with egg; stir into flour mixture. Set aside 3/4 cup dough. Press remaining dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over dough. Form remaining dough into 1/2-inch strips and arrange in large lattice pattern over filling. Bake in 350-degree oven 35 minutes. Cool completely before cutting into 36 bars (about 2-inches by 1-1/2-inches). Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Meringue Puffs Categories: Cookies Yield: 42 cookies 6 oz Semi-sweet chocolate pieces 2 Egg whites 1 ds Salt 3/4 c C and H Powdered Sugar -- unsifted 1/2 ts White vinegar 1/2 c Chopped walnuts Melt chocolate over low heat. Set aside. Beat egg whites with salt until foamy. Gradually add sugar beating continuously until stiff and glossy. Beat in vinegar and vanilla. Fold in melted chocolate and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake in 350-degree oven 10 minutes. Cool on rack. Makes about 3-1/2 dozen cookies. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cut-Out Cookies Categories: Cookies, Holiday Yield: 48 cookies 1 c Butter or margarine 1 1/2 c C and H Powdered Sugar -- unsifted 1 Egg 1 ts Vanilla 2 1/4 c All-purpose flour 1 ts Baking powder Soften butter and beat until creamy. Beat in sugar until smooth. Add egg and vanilla; mix well. Stir in flour and baking powder until thoroughly mixed. Chill 2 to 3 hours. Roll dough thin on floured board. Cut into desired shapes. Bake on ungreased cookie sheet in 375-degree oven 8 to 10 minutes. To frost: Beat one egg white until foamy. Beat in 1/2 cup unsifted C and H Powdered Sugar. Tint with food coloring. Paint cookie with frosting BEFORE baking. Makes 4-dozen cut-out cookies. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Thins Categories: Cookies Yield: 24 cookies 3/4 c C and H Powdered Sugar -- unsifted 1/2 c All-purpose flour 1/4 ts Salt 1/3 c Salad oil 1 Egg 2 tb Evaporated milk 1/2 ts Vanilla 1 oz Unsweetened chocolate -- melted 1/2 c Finely chopped walnuts Combine sugar, flour and salt in mixing bowl. Make well in center; add salad oil, egg, milk, vanilla and chocolate. Mix with spoon until smooth. Spread evenly in thin layer in greased 15 x 10 x 1-inch pan. Sprinkle with nuts. Bake in 400-degree oven 10 to 12 minutes. Cut into squares (2-1/2 inch square) while warm. Cool in pan. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Cookies Categories: Cookies Yield: 30 cookies 1/2 c Butter or margarine 1 c C and H Powdered Sugar -- unsifted 1 Egg 1 ts Lemon juice 1 tb Grated lemon rind 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 2 c Sugar coated cereal flakes -- (crushed) Beat together butter and sugar until creamy and smooth. Beat in egg, lemon juice and rind. (The mixture may look curdled.) Stir in flour, baking powder and salt. Place crushed flakes in a plate (should be about 1-1/4 cups). Drop cookie batter by teaspoonfuls on crushed flakes and toss to coat. Place on ungreased cookie sheet. Bake in 350 degree oven 15 minutes. Cool on rack. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Cocoa Drops Categories: Cookies Yield: 48 cookies 1 c C and H Powdered Sugar -- unsifted 1/2 c Butter 1 Egg 1 ts Vanilla 1/2 ts Brandy or mint extract 2 c All-purpose flour 1/4 c Cocoa 1/4 ts Salt 1/2 ts Baking powder 1/2 c Sour cream 1 c Shredded coconut Cream together sugar, butter, egg, vanilla and brandy extract until smooth. Combine flour, cocoa, salt and baking powder. Add dry ingredients alternately with sour cream. Stir in coconut. Drop by teaspoonfuls on greased cookie sheet. Bake in 350-degree oven 12 to 15 minutes. Cool on rack. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Tea Cookies Categories: Cookies Yield: 60 cookies 1 c Butter or margarine 2 c C and H Powdered Sugar -- unsifted 1 Egg 1/2 ts Vanilla 2 c All-purpose flour 1/8 ts Salt 1/2 ts Nutmeg 1 Egg yolk 1 tb Water Pecan halves Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix well. Shape into small balls. Place on greased cookie sheet. Mix egg yolk and water. Brush each cookie with egg mixture. Lightly press pecan half on top of cookie. Bake in 350-degree oven 12 to 15 minutes. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butternut Balls Categories: Cookies Yield: 60 cookies 1 c Butter 1/2 c C and H Powdered Sugar -- unsifted 2 c All-purpose flour 1/8 ts Salt 2 c Finely chopped nuts Powdered sugar glaze; or... Melted chocolate Garnishes Cream the butter and sugar together thoroughly. Stir in flour and salt; then nuts; mix well. Form the stiff dough into egg shapes about 1-1/2 inches long. Bake in 350-degree oven about 15 minutes. Cool on rack. Spread half of cookie with Powdered Sugar Glaze or melted chocolate. Sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry. Makes 5-6 dozen cookies. Powdered Sugar Glaze: Combine 1 cup unsifted C and H Powdered Sugar with 1-1/2 tablespoons water. Stir until smooth. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Cookies Categories: Cookies Yield: 48 cookies 1/2 c Butter or margarine 1 c C and H Powdered Sugar -- unsifted 1 Egg 1 ts Vanilla 1 1/4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 6 oz Chocolate pieces 1/2 c Chopped walnuts Beat together butter and sugar until smooth. Add egg and vanilla; beat well. Combine flour, baking soda and salt. Mix into creamed mixture. Fold in chocolate pieces and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in 375-degree oven 10-12 minutes. Cool on rack. Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Fruit Bars Categories: Cookies, Bars Yield: 24 bars 1 c C and H Golden Brown Sugar -- (firmly packed) 1/3 c Butter or margarine 1 Egg 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1/2 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Cloves 1/2 c Dried glace fruit ----------------------------POWDERED SUGAR GLAZE---------------------------- 1/2 c C and H Powdered Sugar -- unsifted 2 ts Water Cream together sugar and butter. Beat in egg and vanilla. Combine flour, baking powder, salt and spices. Stir dry ingredients into creamed mixture. Fold in glace fruit. Spread batter in greased 11 x 7-inch pan. Bake in 350 degree oven 25 minutes. While still warm, spread with Glaze. Cut into 24 bars. Powdered Sugar Glaze: Combine 1/2 cup unsifted C and H Powdered Sugar with 2 teaspoons water. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar-Ginger Bars Categories: Cookies, Bars Yield: 64 1x2" bars 1 1/4 c C and H Granulated Sugar -- (divided) 1 c Butter or margarine 2 Eggs 1 1/2 c All-purpose flour 1/4 ts Baking soda 1/4 ts Salt 2 ts Ginger 2 tb Buttermilk Cream together 1 cup sugar and butter. Add eggs one at a time, beating well after each addition. Combine flour, soda, salt and ginger. Stir in dry ingredients and then buttermilk. Spread in greased 15 x 10-inch pan. Sprinkle batter with remaining 1/4 cup sugar. Bake in 400 degree oven 20 minutes. Cool and cut into 64 bar cookies (1 x 2 inches). Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Brownies Categories: Cookies, Bars Yield: 24 bars 2 oz Unsweetened chocolate 1/2 c Butter or margarine 1 c C and H Golden Brown Sugar -- firmly packed 2 Eggs 1/2 c All-purpose flour 1 c Chopped walnuts Melt chocolate over low heat. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in chocolate and then flour. Fold in nuts. Pour into greased 9-inch square pan. Bake in 325 degree oven 25 minutes. Cool slightly. Cut into 24 bars. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Teas Categories: Cookies, Bars Yield: 24 bars 1/2 c Butter or margarine 1 c C and H Brown Sugar -- firmly packed 2 c Quick cooking rolled oats 1/4 ts Salt 1 ts Baking powder Combine butter and sugar in saucepan; cook and stir until butter melts. Remove from heat. Stir in remaining ingredients; mix well. Pour into greased 8-inch square pan. Bake in 350 degree oven 25 minutes. Cool; cut into 24 bars. NOTE: Cookies will seem soft when baked, but will harden when cold. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Cookie-Bar Categories: Cookies, Bars Yield: 24 bars 1 Egg; unbeaten 2/3 c C and H Granulated Sugar 1/3 c Butter; melted 1 ts Vanilla 1 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 2/3 c Seedless raisins 2 tb C and H Granulated Sugar - mixed with... 1/2 ts Cinnamon Beat egg; gradually beating in sugar. Stir in melted butter and vanilla. Sift together and add the flour, baking powder and salt; mix well. Add raisins. Spread in greased 9-inch square pan. Sprinkle top with sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or until done. (Don't overbake.) Leave in pan. Cut into 24 bars. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grant Avenue Chews Categories: Cookies, Bars Yield: 24 squares 1 c C and H Golden Brown Sugar -- firmly packed 2 Eggs 3/4 c All-purpose flour 1 ts Baking powder 14 ts Salt 1 c Chopped dates 1 c Chopped walnuts C and H Powdered Sugar Mix together sugar and eggs. Add flour, baking powder and salt. Mix well. Fold in dates and nuts. Pour into greased 9-inch square pan. Bake in 350 degree oven 30 minutes. Cool 10 minutes. Cut into 24 squares. Roll in powdered sugar. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glazed Cinnamon Bars Categories: Cookies, Bars Yield: 48 bars 1 c Butter or margarine 1 c C and H Golden Brown Sugar -- (firmly packed) 1 Egg; separated 1 ds Salt 1 3/4 c All-purpose flour 3 ts Cinnamon 1/2 c C and H Powdered Sugar -- unsifted 1/2 c -Chopped walnuts, or up to.. 1 c Chopped walnuts Combine butter, sugar, egg yolk and salt. Beat until creamy. Stir in flour and cinnamon. Mix well. Spread thick batter into lightly greased 15 x 10-inch pan. Beat egg white until foamy. Stir in powdered sugar. Brush sugar mixture over batter. Sprinkle with walnuts. Bake at 350 degree oven 30 to 35 minutes. While hot, cut into 48 bars. Remove from pan and cool on rack. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Chip Bars Categories: Cookies, Bars Yield: 48 squares 3/4 c C and H Golden Brown Sugar -- firmly packed 1/2 c Butter or margarine 1 Egg 1 1/4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 ts Vanilla 6 oz Chocolate pieces 1/2 c Chopped walnuts Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Squares Categories: Cookies, Bars Yield: 16 squares -----------------------------------CRUST----------------------------------- 1/2 c Butter or margarine 1/2 c C and H Powdered Sugar -- unsifted 2 Egg yolks 1 c All-purpose flour 1/2 ts Salt 2 ts Grated lemon rind 1 tb Lemon juice ----------------------------------TOPPING---------------------------------- 2 Egg whites 1 tb Lemon juice 1 c C and H Powdered Sugar -- unsifted Beat together butter and sugar until creamy. Beat in egg yolks, then flour, salt, lemon rind and lemon juice. Spread stiff batter in ungreased 9-inch square pan. Bake in 350 degree oven 10 minutes. Beat egg whites until foamy. Beat in lemon juice. Gradually add sugar, beating constantly until very stiff. Spread topping evenly over crust. Return to oven and continue baking 25 minutes. Cool slightly. Cut into 16 squares. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: California Gold Bars Categories: Cookies, Bars Yield: 32 1x2" bars 1 c C and H Golden Brown Sugar -- firmly packed 1 c Butter or margarine 1 Egg 1 ts Vanilla 1 3/4 c All-purpose flour 1 c Chopped walnuts 1/2 c Apricot jam Beat together sugar, butter, egg and vanilla until smooth and creamy. Stir in flour and nuts. Spoon half the batter in a greased 9-inch square pan; spread evenly. Spread batter evenly with jam. Cover jam with remaining batter. Bake in 325 degree oven 50 minutes. Cool 10 minutes. Cut into 32 bars (1 x 2 inches). Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Walnut Triangles Categories: Cookies, Bars Yield: 32 cookies 1 oz Unsweetened chocolate 1/4 c Butter or margarine2 2 Eggs 1 1/2 c C and H Powdered Sugar -- unsifted 1/4 ts Salt 1 ts Vanilla 1/4 c Milk 3/4 c All-purpose flour 1 c Walnuts, finely chopped -----------------------------FROSTING (OPTIONAL----------------------------- 1 c C and H Powdered Sugar -- unsifted 1/4 c Soft butter or margarine 1 ts Vanilla Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 8-inch square pan. Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch squares and each square diagonally into triangles. Makes 32 cookies. FROSTING: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread over cookies before cutting. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kathee's Kookies Categories: Cookies, Bars Yield: 48 squares 1/2 c Butter or margarine; melted 1 3/4 c Graham cracker crumbs -- (11 double crackers) 1 c Coarsely chopped walnuts 6 oz Chocolate pieces 1 1/2 c Flaked coconut 5 1/2 oz Evaporated milk 1 c C and H Brown Sugar -- firmly packed Pour melted butter in bottom of 13 x 9-inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle walnuts over crumbs, chocolate pieces over walnuts and coconut over chocolate pieces. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake in 350 degree oven 25 minutes. Cool one hour. Cut into 48 squares (1-1/2 x 1-1/2 inches). Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias -----