Cherry Nut Crunch Karen Enchelmayer 1 can Comstock Pie Filling (any type of berry) 1 pkg. Jiffy yellow cake mix 1 stick butter 1 cup nuts Preheat oven to 350°F. Pour pie filling into baking dish. Crumble cake mix over this. Melt butter and dribble it over mixture. Sprinkle with chopped nuts and bake 30 minutes. Chill before serving.
Dump Cake
Marlene Adams My mom said I should include this recipe. It is by Lt. Nick Harris, and appeared in Pete's Better Homes and Barracks recipe book. 1 can cherry pie filling 1 can chunky pineapple 1 box lemon cake mix 1 stick butter 8" x 14" baking dish This is a great recipe when the need arises for a quick, sweet dessert. Here's all you do - dump both cans of fruit into the dish and mix. Dump the unprepared cake mix on top and spread evenly. Preheat the oven to 350°F. Cut the butter stick into 1/2 inch pieces and place uniformly on top. Place in oven for 30 minutes or until browned. Serve warm or chilled.
Chocolate Chip Cookies
Pete Enchelmayer "Chicago Style," From Pete's Better Homes and Barracks, Okinawa, Japan. 3/4 cup vegetable shortening 1 tsp. vanilla 1 cup packed brown sugar 3 cups oatmeal, uncooked 1/2 cup granulated sugar 1/2 cup all-purpose flour 1 egg 1/2 cup whole wheat flour 1/4 cup water 1/2 tsp. baking soda 2 tbsp. cinnamon 1 tsp. salt 1 bag chocolate chips Preheat oven to 350°F. Beat together shortening, sugars, egg, water, vanilla and cinnamon until creamy. Add flours, salt and soda. Mix. Add chips and mix. Drop by rounded spoonful onto greased cookie sheet. Bake for 5-8 minutes. Yields 5 dozen cookies.
Harvey Wallbanger Cake
Karen Enchelmayer 1 pkg. orange cake mix 1 small pkg. instant vanilla pudding mix 4 eggs 1/2 cup cooking oil 1/2 cup orange juice 1/4 cup vodka 1/4 cup Galliano liqueur Preheat your oven to 350°F. Mix together in a bowl the two mixes and set aside. Crack the eggs one at a time into a bowl and beat after each until frothy. Add about half the dry ingredients, mix a little. Add all the other liquid ingredients, mix a little. Add the remainder of the powdered mixes. Mix completely. Bake in a greased Bundt or ten-inch tube pan for 50 minutes or until done. GLAZE: 1 cup sifted powdered sugar 1/2 oz. Vodka 1/2 oz. Galliano 1/2 oz. orange juice Mix and pour over cooled cake.
Forgotten Cookies
Karen Bergman
These cookies are called "forgotten" because they spend so much time in the oven. Remember to turn off the oven first though! 2 egg whites 1 tsp. salt 2/3 cup sugar 1 cup finely-chopped nuts 1 cup chocolate chips Preheat oven to 350°F. Beat egg white until frothy. Add salt, continue beating, and add sugar gradually, until peaks form. Fold in nuts and chips. Drop on ungreased cookie sheet. Place in oven. Turn off the heat and leave in the oven 8 hours. Schaum Torte Irene Bergman 5 egg whites 3/4 tsp. baking powder 1-1/2 tsp. vanilla 1-1/2 cups sugar 1-1/2 tsp. water 1-1/2 tsp. vinegar 1/8 tsp. salt Put ingredients - whites, baking powder, salt, vanilla, vinegar and water - into an electric mixer bowl and beat, using high speed. When egg whites are stiff, add 1-1/2 cups sugar one teaspoon at a time while mixing. Spread on heavy brown paper using a teaspoon and bake 1 hour or longer in a 275°F oven. Remove from paper to cool as soon as you pull them from the oven.
Skillet Cookies
Karen Bergman
Made on top of stove using a heavy pan. 1/2 cup melted butter 1 lb. dates, pitted 1-1/2 cups sugar 4 egg yolks 4 tsp. vanilla extract 2 cups chopped nuts 2 cups Rice Krispies or Corn Flakes Mix butter, dates, sugar and egg yolks in a heavy pan, then stir while cooking on a stovetop and partly mash the dates for six minutes. Remove from heat and add vanilla and nuts. Stir in cereal, then roll into small balls (pecan-sized) and store in a cookie jar. Low sugar Oatmeal Cookies Karen Enchelmayer Karen gives this recipe to her patients who are diabetic. 1 large egg 3/4 cups all-purpose flour 1 tsp. cinnamon 1/2 cup unsweetened applesauce 1/4 tsp. salt 1/4 tsp. baking soda 1/2 cup margarine 1/2 cup raisins 1 tsp. vanilla 6-oz. can frozen apple juice concentrate 3 cups uncooked regular or quick oats Put egg, juice concentrate, appplesauce, raisins and vanilla into a blender or food processor. Blend to break up raisins, then let stand 10 minutes. Preheat oven to 375°F. In a large bowl mix oats, flour, cinnamon, salt and baking soda. Blend raisin mixture briefly then add to oat mixture with melted margarine. Mix well. Drop cookie batter by the tablespoon onto a lightly-greased cookie sheet. Bake 15-20 minutes or until lightly browned. Scoop onto a wire rack to cool. You can freeze these cookies. Makes 36 cookies.
Swedish Christmas Cookies
Irene Bergman
These cookies are edible but are known for becoming ornaments on Christmas trees. 4 cups cake flour or 3-1/2 cups Pillsbury all-purpose flour 1-1/2 cups sugar 2/3 cup butter 2 eggs 4 tsp. milk 1-1/2 tsp. baking powder vanilla extract Cream sugar and butter well, then add eggs and beat. Add vanilla. Sift flour and baking powder together and add to dough alternately with milk. Roll in wax paper and chill, then cut. Dip your cookie cutters in flour to make things easier. Roll the dough out on a floured surface and cut your favorite forms. Bake on an ungreased cookie sheet at 350°F. Frost when cool. FROSTING: 1 egg white, powdered sugar, vanilla. Beat well together, then frost cookies. Decorate and dry in a very slow oven.
Peanut Butter Cake
Phyllis Adams
Best if used with cream cheese frosting, below. 1/2 cup shortening 1/2 cup peanut butter 1-1/2 cups brown sugar 2 eggs, beaten 1 tsp. vanilla extract 2/3 cup milk 1-1/2 cups cake flour 1/2 tsp.salt 2 tsp.baking powder Cream the shortening, peanut butter and sugar. Add eggs and vanilla, beat well. Add milk. Sift dry ingredients and add, beating thoroughly after each addition. Line an 8-oz. pan with waxed paper and pour in batter. Bake at 350° for 50 minutes. CREAM CHEESE FROSTING: one 3-oz. package cream cheese 2-1/2 cups confectioners sugar 1 tsp.vanilla 1/4 cup half-and-half Cream cheese and sugar together in a bowl. Add vanilla and half-and-half. Beat until creamy. Orange Chiffon Cake Mrs. Edgar Camp This recipe won an award in the New Mexico State Fair and appeared in the Albuquerque Journal with other Camp award-winning recipes - in 1966. 2 cups sifted cake flour 1-1/2 cups granulated sugar 2 tsp. baking powder 1/4 tsp. salt 1/2 cup cooking oil 7 unbeaten egg yolks 7 egg whites 3/4 cup cold water 1/4 tsp. vanilla extract 1/2 tsp.cream of tartar 2 tbsp. frozen orange juice concentrate Preheat oven to 325° before starting to mix batter. Sift cake flour, sugar, baking powder and salt into a large mixing bowl. Make a well in the center and add cooking oil, unbeaten egg yolks, cold water, juice concentrate and vanilla. Beat with a spoon until smooth. In a separate large mixing bowl, whip egg whites with cream of tartar until very stiff peaks are formed. Pour egg yolk and flour mixture slowly over whipped egg whites, gently folding in until all is blended together. Do not stir, and pour immediately into a 10-inch ungreased tube pan. Bake 55 minutes. Increase the oven heat to 350° for about 5 or 10 minutes until golden brown. Turn the pan upside-down immediately upon removing from the oven, placing tube part of pan over a funnel or a soft drink bottle. Let cool upside-down for an hour. When pan feels cool, place on cake plate and remove from pan carefully with sharp knife. Any white frosting is good on this cake - Mrs. Camp uses a butter cream frosting. Simple Sesame Cookies Marion Adams 2 cups butter, softened 1-1/2 cups sugar 3 cups all-purpose flour 1 cup sesame seed 2 cups shredded coconut 1/2 cup finely chopped almonds In a large mixing bowl cream the butter and sugar until fluffy. Add flour and mix just until combined. Stir in sesame seed, coconut and almonds just until well-mixed. Divide dough into thirds. Place one third on long sheet of wax paper. Shape into a long roll 2 inches in diameter. Wrap and refrigerate until firm. Repeat this twice more with other two portions. Preheat oven to 300°. Cut rolls into 1/4-inch slices. Bake on ungreased cookie sheet 30 minutes. Remove to wire racks to cool. "Dark" Fruitcake Robbie Adams This recipe is from my roommate Nancy. Fruitcake is not often a very welcome gift. This is a fruitcake recipe that many declared fruitcake haters in the family admitted to liking, because it is not gummy or alcoholic . 1-1/4 lb candied fruits (red & green cherries, pineapple) 1/2 lb butter 1-1/8 cup sugar 5 medium eggs 1/2 lb dates, cut up and seedless 2 cup pastry flour 3/4 lb whole shelled pecans 1/8 cup orange juice (or grapefruit) Preheat oven to 250°F. Grease pans or line with foil. (Lining with foil will provide a way to give the cake without losing the pan.) Whip the butter until it is creamy and add it to sugar. Add whole eggs, beating them in one at a time. Mix fruit with juice. Add fruit and other ingredients. Add flour and nuts last. Bake 2 to 2-1/2 hours. Makes two small loaves. ‘Coupon Days’ Pineapple Upside-down Cake Marion Adams Marion says that this was a favorite of Bob's from WWII. It was supposed to save on their sugar coupons. 3 tbsp.butter 1/2 cup brown sugar 4 slices pineapple 1/2 cup syrup from pineapple slices. Maraschino cherries or walnuts 1/3 cup shortening 1/2 cup sugar 1 egg 1 tsp.vanilla 1-1/4 cups sifted flour 1/4 tsp.salt 1-1/2 tsp.baking powder Topping: Melt butter in 8 x 8" baking pan, sprinkle with brown sugar. Arrange over the sugar the pineapple, with halves of cherries or walnuts arranged in centers. Cake batter: Preheat oven to 350°. Gradually add sugar to shortening, creaming until fluffy. Add egg and vanilla and beat well. Add alternately small amounts of sifted dry ingredients and pineapple syrup, beating smooth after each addition. Spread batter over pineapple slice topping (above) and bake 50 to 60 minutes. Let stand 5 minutes, then turn out onto plate. Serves 6 or 8. Toll House Cookies Paul Enchelmayer Paul has a simple improvement on the Toll House recipe listed on the side of a bag of Nestlé chocolate chips. Use the Toll House recipe plus 1-1/2 times the chocolate chip content. Also, substitute half butter and half margarine for Crisco-type shortening. Toll House Pie Marlene Adams 2 eggs 1/2 cup flour 1/2 cup sugar 1/2 cup brown sugar, packed 1 cup butter (melted, cooled to room temp.) 6-oz. pkg. chocolate chips 1 cup chopped walnuts 9-inch unbaked pie shell Beat eggs until foamy. Beat in flour and sugar until well blended. Blend in melted butter. Stir in chips and walnuts. Pour it into the pie shell. Bake 60-70 minutes at 325°F. Serve warm with ice cream or whipped cream. Glazed Fruit Tartlets Karen Enchelmayer 1/4 lb. softened butter or margarine 1/2 cup sugar 1 egg yolk 1 tbsp. orange juice 1 tsp. vanilla extract 1 tbsp grated orange peel 1-3/4 cups all purpose flour 3 to 4 cups fruits such as sliced bananas, well-drained mandarin orange sections, whole or sliced strawberries, fresh or well-drained canned diced pineapple, seedless grapes and fresh or frozen blueberries, drained. Orange Glaze, see below. Set of Tartlet Molds Preheat oven to 350°F. In a medium bowl, beat butter or margarine until fluffy. Do not use a food processor. Gradually mix in sugar, beating until light. Add egg yolk, orange juice, vanilla and orange peel. Mix in flour. Press dough into 2- or 3-inch tartlet molds. Bake 15 - 20 minutes or until lightly browned. Cool in molds 10 minutes. Insert tip of a knife between edge of crust and mold and invert crusts 1 at a time in your hand. Cool completely on racks. These crusts may be frozen. Prepare Orange Glaze; set aside. Fill tartlet shells with desired fruit, 1 type of fruit per tartlet. Carefully spoon cooled Orange Glaze over top, covering fruit completely. May be refrigerated up to eight hours. Makes 24 tartlets. Orange Glaze For Tartlets 1/2 cup sugar 1 tbsp. plus 1/2 tsp. cornstarch dash salt 1 cup orange juice 2 tsp. grated orange peel 1 tbsp. orange-flavored liqueur Orange Glaze: Mix sugar, cornstarch and salt in saucepan. Gradually stir in orange juice until smooth. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Add orange peel. Cover and cool. Stir in orange liqueur. Hazel's Easy Sugar Cookies Gigi Enchelmayer Aunt Marie Herbst gave Gigi this recipe from the cook at Tipler. It makes about 100 cookies, and requires half an hour to an hour of baking. Preheat oven to 375°F. Cream together 1 cup shortening (use half butter if possible), 2 tsp. vanilla, and 1-1/4 cups sugar. Add 2 eggs and beat 2 minutes with mixer. Add 1/8 tsp. lemon extract or 1 tsp. real lemon juice. In a separate bowl sift together 3 cups of flour, 2 tsp. cream of tartar, 1 tsp. baking soda, and 1/4 tsp. salt. Blend mixtures together - during the last half you'll need to do this with a spoon. Chill dough a couple of hours. Form scant one-inch balls, dip only half the batch into tiny colored sugar balls (cinnamon & sugar is also a good topping). (The other half of batch should be decorated with something else you have around.) Set upright on a greased cookie sheet, three inches apart. Flatten out to 1/4" thickness, using bottom of a water glass dipped in white sugar to prevent sticking. Bake 8-10 minutes until lightly browned. Remove after 1 minute cooling with a spatula, using a sharp, quick motion to avoid breakage. Store in a tightly-covered jar or tin box. Old Fashioned Butterkuchen Gigi Enchelmayer From an old German friend of Gigi's, Don. PART ONE INGREDIENTS 3 eggs 1 cup sugar 6 tsp. baking powder 2 cups flour 1 pint heavy cream PART TWO INGREDIENTS 1 stick sweet butter 1 cup sugar 3 tbsp. milk 3-1/2 oz. slivered almonds PART ONE Beat eggs and sugar until foamy. Mix flour and baking powder and heavy cream. Mix well. (Batter will be liquid.) Preheat oven to 400°F. Pour batter into greased 15" x 9-3/4" x 2" pan. Corning ware is excellent. Bake in a preheated oven for 10 minutes. PART TWO Melt butter with sugar and milk (has to run smoothly off the spoon). You might need a little more milk... After 10 minutes baking, remove cake from oven. With a spoon spread butter mixture evenly over cake and sprinkle evenly with almonds. (Hint: mix most of the almonds with the butter mixture and sprinkle only a few on top.) Return to oven for 10-15 minutes more. PART THREE Do not cut cake before it has cooled. It is easier to remove the cake with a spatula. Cut into pieces. This can be wrapped in aluminum foil and frozen for later consumption if you like. Rum Balls Gigi Enchelmayer From a vice president at Coconut Grove Bank, where Gigi works. 1-1/2 cups vanilla wafer crumbs (about 50 cookies) 1/4 cup Bacardi Dark Rum (80 proof) 1/4 cup honey 8 oz. (2 cups) ground walnuts confectioner's sugar Combine all ingredients except sugar. Blend thoroughly and then shape into small balls - about one inch in diameter. Roll in powdered sugar, store in a tightly covered container. Kahlua Pound Cake Gigi Enchelmayer Tia Maria also works well instead of Kahlua. 1 pkg. dark chocolate cake mix or devil's food cake mix. 4 eggs 1/2 cup oil 1 tsp. vanilla 2/3 cup water 1/3 cup Kahlua coffee liqueur 1 pkg. instant chocolate pudding mix Mix all ingredients at medium speed. Pour batter into greased and floured Bundt or tube pan (10 inch). Bake at 350°F for 45 minutes or until cake tests done. Cool. Sprinkle with powdered sugar, or drizzle with glaze, below. GLAZE 1 cup 10x confectioners sugar 1 tbsp. Kahlua 1/4 tsp. vanilla Mix to desired consistency. Add small amount of milk or water if needed. Chocolate Pie Marion Adams 9 oz. chocolate bar with almonds 9 oz. tub of cool whip 2 tbsp. water 1 tsp. dry instant coffee 1 graham cracker pie shell Break chocolate into large frying pan - add 2 tbsp.water and 1 tsp.instant coffee. Stir over low heat until water and chocolate are mixed. Remove from heat. Put spoonful of cool whip into chocolate mixture. Stir and keep adding cool whip until mixed. Pour into Johnston's graham cracker pie shell. Freeze and remove a few minutes before serving. Florida Key Lime Pie Gigi Enchelmayer, Marion Adams and Marlene Adams It seems every Floridian has a recipe for Key Lime Pie; in fact, a book sold at the Historical Museum of South Florida lists about ten of them. Here is one that is delicious, quick and reliable, culled from three different recipe boxes. Note that Key Lime Pie is supposed to be yellow, not green as some Yankees might have thought. 4 egg yolks 2 egg whites 1 can condensed milk 1/2 tsp. cream of tartar (optional) 1/2 cup fresh key lime juice graham cracker pie shell 4 tbsp. powdered sugar (for meringue) Separate egg yolks from whites. Mix 4 egg yolks with condensed milk; fold in lime juice. (Set aside whites; allow them to become room temperature.) If the lime mixture does not thicken eventually, more lime juice may be added. (Lime juice acid quality varies and this affects the quantity required). Pour into pie shell and refrigerate at least 2 hours. Make a meringue of 2 egg whites and the cream of tartar, beating in 4 tbsp. powdered sugar. Sprinkle grated lime peel on top. Brown meringue at 325°. "Chiffon-style" pie option: mix meringue into lime mixture and bake all for 10 minutes at 300°.) Substitute Cool Whip for the meringue if you're rushed. Honey Mousse Robbie Adams This recipe is from my roommate Nancy. It can be made a day in advance of need and then taken from the freezer. 6 egg yolks, room temperature 1/3 cup dark honey 1 cup chilled whipping cream fresh fruit Using electric mixer, beat yolks and honey until texture of meringue, about 10 minutes. Beat cream in another bowl until soft mounds form. Fold into honey mixture. Spoon into six cups and freeze three hours. Before serving, top with fresh berries, or canned peach or apricot slices, or orange marmalade. Serves six. Almond Crescents Gigi Enchelmayer Makes 25-30 crescents. 1 pkg. (10 oz.) almonds, shelled 1-1/4 cups flour 1/4 cup sugar 1 cup butter 1 tsp. vanilla extract 1 cup powdered sugar, optional. Measure 1-2/3 cups almonds. Grind them in a blender or with a rolling pin and bag until fine. Finely chop remaining almonds and set aside for later. Mix flour, sugar and ground almonds. With fingers work in butter and vanilla until mixture "cleans" the bowl. Chill about an hour. Roll dough into balls about 1-1/4 inches, then into rolls about 3-1/2 inches long. Finally, form these rolls into crescents. Press tops into chopped almonds. Bake on ungreased cookie sheet in 350°F or moderate oven for 12-15 minutes until lightly browned. Cool on the cookie sheet about 10 minutes. While still warm, roll them in powdered sugar. Caramel Brownies Robbie Adams Adapted from a recipe by family friend Pat Kennedy. 12 oz. Kraft caramels 6 oz. evaporated milk 3/4 cup margarine 1 German chocolate cake mix 6 oz. chocolate chips 1 cup chopped pecans Caramel sauce: Melt caramels and 1/3 cup evaporated milk in double-boiler, stirring constantly. Melt 1-1/2 sticks margarine or butter in saucepan or microwave. Preheat oven to 350°. In a mixing bowl combine: cake mix, melted butter, 1/2 cup evaporated milk and all chopped pecans. Mix thoroughly. Put 2/3 of this in a greased 9 x 13" pan. Set aside 1/3 for later. Bake 6 minutes. Remove, sprinkle with chips, pour caramel sauce over everything. Take remaining cake batter and spread it to cover surface. Bake another 20 minutes. Cool then refrigerate before cutting. Mimi’s Apple Pie Nancy Hofmann 1 pie crust (graham cracker or frozen) apples (peeled, cored, thinly sliced) butter sugar ground cinnamon 1/3 cup flour Prepare crust if necessary. Place a layer of sliced apples in crust, top with 5-6 pats butter and sprinkle sugar and cinnamon to taste. Repeat with 3-4 more layers until apples are about an inch higher than the top of the pie dish (they settle). Preheat oven to 325°F. Mix about 1/3 cup flour and 1/3 cup sugar with enough butter to make a crumbly mixture. Cover the pie with the topping. Bake for 25-30 minutes. Eat warm or cold. Graham crust will be gooey when the pie is warm (that's OK). Surveys show that leftovers of this pie rarely last beyond the next breakfast. Hannah’s Royal Rusks E.M. Thorsen, Judy Enchelmayer Great crunchy treat – good for dunking into coffee or hot chocolate. 1 cup butter or margarine 2 cups sugar 2 eggs 1 tsp. almond flavoring 1 tsp. baking soda 4-1/2 cups flour 1 cup ground almonds or other nuts milk as needed if too dry Mix margarine and sugar in a bowl. Add eggs, flavoring, baking soda, nuts and flour. Form 3 loaves, approx. 1/2-inch high.Bake at 350°F for 25-30 min. Cut into 3/4-inch strips, and turn onto cut side. Toast at 250°F for 4 minutes. Turn slices onto other cut side. Return the sheet to turned-off oven to dry out. Better ’n Godiva Chocolates Marlene Adams CREME: 1-lb. bag fondant mix (this is like powdered sugar - buy it at candy-making stores for about $2.50) 6 tbsp. unsalted butter 3 tbsp. cream (or half-and-half) Flavorings colorings (See requirements in 3rd paragraph below) Melt butter in cream in a medium pan, over low heat, just until butter melts. Remove from heat. Dump in entire bag of fondant mix. Stir with fork until lumps are gone, then knead with your immaculately clean hands. Divide the candy into two or three or four equal bunches, and put each into a small clean glass or china dish. Flavor and tint each as you wish, using WATER-based or OIL-based flavorings, not any with alcohol - this rules out all McCormick bottled flavorings. Alcohol will affect the chocolate coating later. After each batch is flavored and tinted, roll small smooth balls of each and place on waxed paper on a cookie sheet to "cure" (develop a dry surface) for 20 minutes or so. The size of balls can vary from dime to quarter-sized. The chocolate will add thickness, so make them a little smaller than you are first inclined to do - you get more cremes this way. CHOCOLATE COATING: 1 bag chocolate discs for candy (Nestlé is recommended - Wilton is waxy. These are found only at candy-making stores.) Melt about half a bag of discs in a double boiler. If you melt it all at once, then it gets too deep and hot to work with later on. Chocolate chips don't work too well. Stir to see how melted they are; if you use low heat, this takes time, but high heat will make the creme centers melt later, and makes a mess. Work with the lowest melting point you are able. PROCEDURE: With a teaspoon, drop a creme center into melted chocolate, roll it around to cover it, pick it up, drain it over the pan, and drop it back onto the waxed paper. Repeat for all cremes. As chocolate gets low, add more discs from the bag. When you have finished with all the cremes, then look over the sheets of finished ones and drip them with additional chocolate if needed. Examine them from every angle - except the bottom - to fix bare spots. Refrigerate the candies for about 20 minutes to harden the chocolate. Now you may handle the candies. You may freeze them and they won't whiten, and paper cups or boxes are recommended for packaging. Bags aren't protective enough. The cremes taste better on the SECOND day, after the sugars have a chance to dissolve completely. If you have extra chocolate left over, then dip several Oreo cookies into it and when there's only a little left, drop raisins in and stir. They make wonderful rewards for your time spent in the kitchen. ‘Kringle’ Linda Schmidt After countless requests, here goes... THE National Danish Coffeecake. Do not add salt - Danes never do. 1 cake yeast (we've never used powdered - ugh.) 2 tbsp. sugar 1/2 cup scalded, cooled milk 1/2 cup Lukewarm water (or Matt, Mark or John-warm) 1 cup raisins 1 egg 1 tsp. margarine 3-4 cups flour (unsifted is fine, actually) 1/2 tsp. cardemom (Cardemom can be omitted, but BUY it anyway. It's a nice-smelling spice, related to cinnamon. Linda suggests you pour a dab in your shoes when your feet sweat.) Blend all but flour, then gradually add flour, knead dough. It should not be tough, but not gooey either. (If gooey, then sprinkle up to 1/2 cup more flour into dough - maximum 4-1/2 cups flour in all.) Let dough rest 10 minutes, then sprinkle lightly flour onto a rolling surface and rolling pin. With a light touch, roll dough into 1/2-inch thick square cake, 14" x 14". 1. Thinly slice 4 tbsp. cold butter and distribute it over 1/2 of rolled-out dough. Slap it closed, 1/2 over the other. 2. Roll out once again, using a light touch with rolling pin, lifting the dough often. use flour sparingly - this is the secret for a light, flaky "Kringle." 3. Repeat steps one and two, twice. 4. Finally roll dough out to a 10" x 16" layer 1/4- to 1/2-inch thick and cut lengthwise in two. Sprinkle 1 cup raisins over the middle of the two long pieces. Spoon cooled filling into the middle of each strip. 5. Gently lay one edge on top of filling, then the other. Baste with egg white and sprinkle sugar on top. Bake at 325°F for 20 minutes or until golden brown. Bon Appetit! Chocolate Fudge Paul Enchelmayer 2 cups sugar 1 cup milk 2 tbsp. butter 1 tsp. vanilla extract 1 tbsp. corn syrup 4 tbsp. cocoa or 2 squares chocolate 1/8 tsp. salt Place sugar, syrup, milk and chocolate over a med-low to medium fire, and stir occasionally to prevent burning; boil about 30 minutes, or until a few drops of sauce poured into cold water forms a soft ball that will hold together when rolled between the fingers (234°F). Add salt, butter and vanilla. Let cool until it may be dented with the fingers, then beat well until thick and creamy. Pour into a buttered pan and mark in squares. Avoid the temptation to add nuts - these are unpopular in some Enchelmayer households. Fudgy Brownies Marlene Adams A recipe from Joan Eiffert BATTER: 1 cup sugar 1/2 cup margarine 2 eggs 2 round tbsp.cocoa 1 tsp.vanilla 1/2 cup flour chopped nuts ICING: 1/2 pkg. confectioners sugar 3 tbsp.cocoa 1/3 stick melted margarine enough milk to make smooth paste Put all batter ingredients in a mixer bowl and beat with an electric mixer. Spread in greased oblong pan and sprinkle nuts over top. Bake at 325 for 23 minutes. Remove from oven and place 8 marshmallows on top. Return to oven until marshmallows melt. Remove and pour icing over top. Run knife through icing to mix it with melted marshmallows. Cut into squares when cool. Double the batter ingredients but not the icing or marshmallows. This makes the brownies extra thick. Cherry Cake Judy Enchelmayer A relative of "dump cake," this is quick to fix: Spread in a 10 x 13 pan: 2 cups prepared cherry pie filling Sprinkle over cherry filling: 1 box white or yellow cake mix Pour over top of cake mix: 1/2 cup margarine or butter, melted Sprinkle over top: 1/2 cup or more chopped nuts Bake at 350°F for one hour. Snickerdoodles Vic & Judy Enchelmayer Makes about 6 dozen cookies: 1/2 cup butter or margarine 1/2 cup shortening 1-1/2 cups sugar 2 eggs 2-3/4 cups flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 tbsp. sugar 2 tsp. cinnamon Mix butter, shortening, sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonsful into balls. Roll in cinnamon-sugar. Bake at 400° F for 8-10 minutes or until set. Remove instantly from cookie sheet. Lemon Jell-O Cake Pete, Kate Enchelmayer 1 pkg. yellow cake mix 1 pkg. lemon Jell-O 1 tsp. lemon extract 1 cup apricot nectar 1 cup salad oil 4 eggs Beat all ingredients above at medium speed for two minutes. Pour into a greased, floured pan. Bake at 350° for 45-55 minutes. Cool right-side-up for about 15 minutes. Marion's Coffee Cake Marion, Phyllis Adams CAKE: 1/2 cup butter 2 cups sugar 4 eggs 1 cup milk 3 cups sifted flour 2 tsp.baking powder 1/2 tsp.salt 1 tsp.salt Cream butter and sugar together. Beat eggs and add to mixture. Add dry ingredients alternately with milk - then add vanilla. FILLING: 2 cups brown sugar 2 tbsp.flour 1-1/2 tbsp.melted butter 2 tsp.cinnamon 1 cup chopped walnuts Cream butter and sugar, then add remaining ingredients. Preheat oven to 325°. Grease an 8 x 12 pan. Put in alternating layers of batter and filling, starting with batter. Finish with filling on top. Four layers in all. Bake 45 minutes.