Eggless Cake
1 c. brown sugar 1 ½ c flour
1 c. water 3/4 tsp. baking soda
1 c. raisins (optional) ½ tsp. ginger
½ tsp. salt 1 tsp. cinnamon
2 tbsp. oil
Cook sugar, water, raisins, oil and salt together for 5 minutes. Stir flour, baking soda, ginger, cinnamon together. Stir dry ingredients into cooked and cooled raisin mixture; mix well. Baked in a greased loaf pan at 325 degrees for 1 hour.
Ice Cream Cake
4 liters of Ice Cream (melted a little) 1 pkg. vanilla pudding
1 pkg. chocolate pudding 1 pkg. Nutri Whip
Oreo or chocolate wafer crumbs
Beat Nutri Whip. Put ½ of the ice cream in a bowl, sprinkle with the vanilla pudding and stir. Add ½ the Nutri Whip, with the remaining ice cream place in another bowl and sprinkle with the chocolate pudding. In a spring form pan place one of the mixture in the bottom layer with cookie crumbs and place the remaining ice cream mixture and freeze until ready to serve.
Reese’s Bars
2 ½ c. of Graham wafer crumbs 1 c. peanut butter
1 c. melted butter 2 3/4 c. of icing sugar
1 pkg. chocolate chips
Mix all ingredients except chocolate chips well; press firmly into ungreased 9 x 13 pan. Melt chocolate chips pour over top. Let chocolate set, cut into squares before refrigerating.
Jelly Knox Bloc
4 envelopes of gelatin 4 c. boiling water
3 (3oz) pkg. of jelly powder
Pour ingredients into a bowl, stir until completely dissolved. Pour into a 9 x 13 pan. Refrigerate and cut into shapes when set.
Mice Balls
1 c. peanut butter ½ c. butter
1 c. icing sugar 1/4 c. chopped nuts
1 c. coconut ½ bloc of Parowax
2 c. Rice Krispies 12 oz. chocolate chips
Mix the first six ingredients, roll into balls. Melt parowax and chocolate. Dip balls in melted mixture.
Crying Cookies
Graham wafer biscuits 1 pkg. mini-marshmallows
½ c. butter ½ c. peanut butter6 oz. chocolate chips
Line pan with wafer biscuits. Press marshmallows over wafer bottom. Melt butter, peanut butter and chocolate chips. Pour over marshmallows. Let cool and cut into squares.
Chocolate Snowballs
3/4 c. margarine 2 tsp. vanilla
3/4 c. milk 3 ½ c. rolled oats
4 c. sugar 3 ½ c. fine coconut
6 tbsp. cocoa
Boil margarine, cocoa, and sugar for 3-4 minutes. Add coconut, rolled oats and vanilla; roll into balls, roll in coconut and place in refrigerator to cool.
Eatmore Bars
1 ½ c. Karo 3 ½ c. Rice Krispies
6 oz. chocolate chips 1 c. chopped peanuts
2/3 c. peanut butter
Boil first 3 ingredients. Once boiled remove from heat, add peanuts and Rice Krispies. Press into a greased pan; let cool about 2 hours and cut into squares.
Strawberry Squares
2 c. Graham wafer crumbs 1 pkg. Strawberry Jello
½ c. butter Cornstarch
1 ½ c. water Dream Whip or Nutriwhip
1 c. strawberries
Mix crumbs and butter together, press into a 9 inch dish. Bake at 350 degrees for 5 minutes. Bring water, strawberries and jello to a boil, thicken with cornstarch. Pour over crumbs base, let cool and top with dream whip or nutriwhip. Cut into squares.
Homemade Icing
3/4 c. canned milk ½ c. sugar
1 tbsp. flour 1 tsp. vanilla
½ c. butter
Simmer milk and flour until thickened. Let cool, beat sugar, butter and vanilla. Add boiled mixture to sugar mixture. Beat until fluffy.
Jello Squares
Bottom: Filling: Icing:
2 c. wafer crumbs 3 c. boiling water ½ c. butter
½ c. melted butter 1/4 c. sugar ½ c. sugar
2 pkg. jello ½ c. flour
1 envelope of custard powder 3 tbsp. milk
1 tsp. vanilla
3 tbsp. hot water
Bottom: Combine wafer crumbs and butter; press into 9 x 9 pan and bake at 350 degrees for 15 minutes.
Filling: Bring first three ingredients to a full boil. Dissolve custard powder in a little water, add Jello mixture, stirring until thickened. Let cool and pour over bottom. Let set.
Icing: Cream butter and sugar together. Add flour and blend well. Add milk and vanilla. Add hot water; beat until fluffy.
Pink Snow Balls
1 pkg. strawberry Jello (no water added)
1 tin cream
2 cups coconut
Mix together and form into balls. Roll in extra coconut. Put in refrigerator to set.
Quick Macaroons
2 ½ c. shredded coconut 1 tsp. vanilla
½ c. sweetened condensed milk 6 to 12 maraschino cherries
Put the first three ingredients into a bowl mix well. Drop by spoonful onto a greased pan about 1 inch apart. Top with half a cherry. Bake at 350 degrees for 10 minutes. Remove immediately from baking sheet
Apple Crisp
6-8 sliced apples 1 tsp. cinnamon ½ c. brown sugar
Sprinkle sugar and cinnamon over apples and mix in well. Place in an 8 inch pan.
Topping:
½ c. brown sugar ½ c. flour1/3 c. rolled oats 1/3 c. margarine
Mix like pie crusts, sprinkle over apples. Bake at 350 degrees for 30 minutes.
Marshmallow Log
½ c. butter ½ c. graham wafer crumbs2 c. coconut 4 tsp. cocoa
1 can condensed milk 1 bag of mini marshmallow (please make sure there is no fish or egg
by product in the ingredients)
Mix all together in a bowl. Place coconut on the cutting board and roll into log. Put in refrigerator and let cool. Then cut to serve.
Eggless Chocolate Sponge Cake
½ can of condensed milk 2 2/3 c. flour2 tbsp cocoa ½ c. melted butter
½ tsp. vanilla 1 tsp. baking powder½ tsp. baking soda 100 ml. milk
100 m. Coke 2 tbsp icing sugar
Mix all dry ingredients together. Pour condensed milk in bowl, add butter and beat until smooth. Add flour by the spoonfull mixing into the condensed milk. Add milk slowly if batter gets stiff. Stir only one way. When flour is all used beat until light (about 5 minutes).
Add Coke and mix until smooth. Bake at 350 degrees until done.
FOR A WHITE CAKE USE SODA WATER INSTEAD OF COKE AND OMIT COCOA.
Eggless Cake
3 c. flour 2 tbsp. baking soda
2 c. sugar 1 tsp. salt
2/3 c. cocoa 1 c. vegetable oil
2 tbsp. vanilla 4 tbsp. vinegar
Mix all dry ingredients in a bowl. Mix all wet ingredients in a bowl, except vinegar.
Stir all together. Quickly add vinegar. Stir and place in pan. Bake at 350 degrees for 25-30 minutes. Leave in pans to cool.
Eggless Milkless Cupcakes
Mix all dry ingredients together.
1 ½ c. flour 3/4 c. sugar
1/4 c. cocoa 1 tsp. baking soda
½ tsp. salt
Pour in:
1 1/4 c. water
5 tbsp. or ½ c. cooking oil
1 tbsp. vinegar
Mix all together. Pour into lined muffin pan. Mixture is runny. Bake at 350 degrees for 20-25 minutes. Remove from pans and cool on rack. Do not leave in muffin pans, they will get wet on the bottom.
Icing for Cupcakes
1 c. margarine (dairy free if necessary) 1 1/4 c. sugar
1/8 tsp. salt 1 tbsp. Rice Milk
½ tsp. vanilla
Mix well until fluffy. Place on cupcakes
Old Fashioned Pancakes
3 c. flour 1 ½ c. water
6 tsp. baking powder 1/4 c. oil
1 tsp. salt 2 tbsp. shortening for frying
1/4 c. sugar
Combine all dry ingredients in a bowl. Make a well, pour in water and oil; mix until a dough . Knead. Pull of pieces of dough; shape into doughnuts. Put in frying pan; fry until browned on each side.