1/2 cup sugar
1/2 cup light corn syrup
3/4 cup peanut butter
1 tsp. vanilla
3 cups Rice Krispies cereal
In 2 quart saucepan, heat first 4 ingredients until well blended. Remove pan from heat. Add cereal and stir well. Press into cookie sheet. Harden till done.
2 cups sugar
3/4 cup oil
4 eggs
1 cup water
3 cups flour
3 tsp. baking powder
2 tsp. vanilla
3 tsp. cocoa
Mix all ingredients, except cocoa, adding eggs, 1 at a time. Pour batter into 9x13 pan, leaving over 1/4 of batter. Mix 3 tsp. cocoa with remaining batter. Pour on top and take swirls with fork. Bake 40-45 minutes at 325 - 350.
2 sticks margarine
2 cups brown sugar
2 eggs
1 tbs. vanilla
2 cups flour
1-1/2 tsp. baking powder
1/2-3/4 cups chopped walnuts
pinch salt
chocolate chips
Mix all ingredients, except chocolate chips. Pour into pan and sprinkle chocolate chips on top. Bake at 350 in 9x13 pan approximately 30 minutes.
3 eggs
1/2 cup chopped nuts
1 tsp. baking powder
3/4 cup oil
3/4 cup sugar
1 tbs. seltzer
1/4 tsp. sale
2 cups flour
Mix all ingredients except flour. When well mixed, add flour. Spread in 9x13 pan and bake at 375 for 20 minutes. Slice down center of pan lengthwise and slice across width. Turn each piece on its side in the pan and return to oven to bake for another 5 minutes.
3/4 cup margarine or oil
1 cup sugar
2 eggs
2/3 cup flour
1/2 cup cocoa
1/2 tsp. baking powder
1/2 tsp. sale
1 tsp. vanilla
1 cup chopped nuts (optional)
Beat all ingredients well. Pour into 9x9 pan and bake 350 for 35 minutes.
2 cups flour
2 cups sugar
2 stsp. baking soda
1/2 tsp. cinnamon
1/2 cup oil
4 eggs
2 tsp. vanilla
5 cups peeled, chopped apples
2 cups finely chopped walnuts (optional)
Combine flour, sugar, baking soda, cinnanmon and oil. Add eggs, & vanilla. Mix well and stir in apples and nuts. Bake in two 9x13 pans, 40 minutes.
5 cups chunked apples
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. grated lemon peel
2 to 3 tbs. honey + enough water to make 1/4 cup liquid
1-1/3 cups rolled oats
1/2 cup flour
2 tbs. margarine
2 tbs. oil
1 tbs. molasses
1/4 cup honey
2 tsp. vanilla
1/2 cup chopped nuts (optional)
Preheat oven to 350. In baking dish, toss together apples, cinnamon, nutmeg, lemon peel, honey and water. In a medium bowl, mix oats, flour,
margarine and oil to coat oats thoroughly. Mix vanilla with molasses and honey, then mix thoroughly with nuts and oat mixture. Lightly spoon
topping over apples, thinner in the center, thicker at the sides. Bake for 1 to 1-1/4 hours until center of topping is golden crisp.
3 eggs
5/8 cup honey
1/4 cup almond butter
1 tsp. vanilla
3 tbs. oil
1 cup flour
1/3 cup soya flour
2 tsp. baking powder
½ tsp. salt
Mix all ingredients together. Pour batter into 9" square pan. Bake at 325° for 30-35 minutes. Cool before cutting.
1 cup margarine
1 tsp. salt
2/3 cup sugar
2 eggs
2 tsp. vanilla
2 cups flour
Cream margarine and sugar. Add vanilla, salt and eggs. Add flour as needed. Form into 1-1/2" balls. Bake at 375° for 10-15 minutes. Cool.
Frost on flat side.
White frosting: Blend 1 cup confectioners sugar, 1 tbs. oil, 1/4 tsp. vanilla, drop lemon juice and 2 tbs. Boiling water.
Chocolate frosting: 3/4 cup confectioners sugar, 2 tbs. boiling water, ½ tbs. oil and 4 tsp. cocoa.
1-1/2 cups whole wheat flour (or blend of white & whole wheat)
3/4 cup wheat bran (or bran cereal)
½ tsp. salt
2 tsp. baking powder
2 tbs. honey
2 eggs, slightly beaten
1-1/4 cups milk
1/4 cup safflower oil
Sift together all dry ingredients. Blend all liquids. Form well in center of dry ingredients and pour in the liquids.
Stir until dry ingredients are moist. Pour into 12 oiled muffin tins.
Bake for 25 minutes at 350°.
1-3/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup shortening
1/3 cup sugar
½ cup brown sugar
2 eggs, well beaten
1 tsp. vanilla
1 tsp. baking soda
4 tbs. milk (or pareve milk)
1 cup mashed bananas
Sift flour, baking powder and salt. Cream shortening; add sugar and brown sugar and mix until fluffy. Add eggs and vanilla. Dissolve baking soda in milk, add with bananas to creamed mixture.
Add dry ingredients. Beat until smooth. Bake in 9" x 13" at 350°, approximately 50 minutes.
1 8 oz. package bows
1 10 oz. package frozen chopped spinach, thawed and well drained
24 oz. cottage cheese
½ cup grated cheese
2 eggs, beaten
1 tsp. salt
½ tsp. garlic powder
1/4 tsp. pepper
1 32 oz. jar spaghetti sauce
Cook and drain bows. Combine bows, spinach, cottage cheese, 1/4 cup grated cheese, eggs, salt, garlic powder and pepper. In a 9" x 13" baking pan,
pour ½ cup spaghetti sauce.
Spread pasta mixture evenly into baking pan. Top with remaining spaghetti sauce and cheese. Bake at 375° until hot and bubbly, about 30 minutes.
2 9" frozen pie crusts
1/4 cup margarine
1/3 cup honey
1/8 tsp. salt
3 eggs
3/4 cup dark Karo (corn syrup)
1-1/4 cup cooked, mashed pumpkin (or yam)
1 tsp. vanilla
1-1/2 cup pecans (optional)
Poke frozen pie crusts with fork and pre-bake. Mix together all other ingredients. Pour into pie crusts and bake at 375° for approximately
1 hour or until firm in center.
4 cups rolled oats
½ cup sesame seeds
½ cup sunflower seeds
½ tsp. sea salt
1/4 cup honey or maple syrup
1/4 cup safflower oil
1 tsp. vanilla
½ cup raisins
In large mixing bowl, combine oats, sesame and sunflower seeds and salt. Mix well. In another bowl, mix together sweetener, oil and vanilla,
then add to dry ingredients.
Mix thoroughly to an even consistency and spread out in a shallow baking pan. Bake in 325° oven for 40 minutes, or until fairly dry and golden brown.
Stir mixture every 10 minutes to prevent
burning on top and sides. After baking, remove from oven and add raisins. Granola will become crispier and crunchier as it cools. Eat as is or with
milk.
1 cup sugar
½ cup oil
3 cups flour
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 tsp. baking sod
½ cup liquid (mixture of apple juice & water)
½ cup molasses
3/4 cups raisins (optional)
Mix all ingredients until stiff. Pour into greased cookie sheet and bake at 350° for 20 minutes. Slice into bars.
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