Impossible Rhubarb Streusel Pie

Annette Martindale

Preheat oven to 375 degrees

Streusel Topping
2 Tablespoons firm butter or margarine
1/2 cup Bisquick baking mix
1/4 cup packed brown sugar
1/4 cup chopped nuts

Cut margarine into baking mix and brown sugar until crumbly. stir in nuts. Set aside.
(High altitude (3500-6500 ft) Increase baking mix to 3/4 cup.)

Streusel
2 cup 1/2 piecies rhubarb
1 cup sugar
1/2 cup Bisquick baking mix
3/4 cup milk
2 Tablespoons soften butter or margarine
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs

Grease pie plate, 9x1 1/4 inches. Arrange rhubarb evenly in pie plate. Beat remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Sprinkle Streusel Topping evenly over top. Bake about 40 minutes or until knife inserted in center comes out clean. Serve warm with sweetened whipped cream if desired. 6 to 8 servings.

Walnut Squares

Merrily Hill (This recipe won "Grand Champion" at the Fairbanks, Alaska Fair in 1983).

Ingredients:
Crust:
6 Tblsp. butter or margarine
1 cup flour
Filling:
2 eggs, well beaten
1 1/2 cups brown sugar
1/2 tsp. salt
1/4 tsp. baking powder
2 1/2 Tblsp. flour
1 tsp. vanilla
1/2 cup coconut
1 cup chopped walnuts
Frosting:
2 Tblsp. butter or margarine
1 1/2 cup powdered sugar
2-4 Tblsp. orange juice

Directions:
Crust: Mix together butter and flour until crumbly. Press into a 10 by 7 inch pan. Bake at 325 degrees for 15-20 minutes, until lightly browned.
Filling: Combine ingredients and pour over hot crust. Bake for another 20-25 minutes. Cool. Frost and sprinkle lightly with more chopped walnuts. Cut into squares.

Cherry Cheesecake ~ Marianne Folkman

Cream together and set aside:
1 8 oz. pkg. original cream cheese & 1 cup of sugar.
Dissolve and set aside:
1 small pkg. lemon jello & 1 cup of hot water.
Crush 2 pkgs. of graham crackers & blend in 1 cube of melted margerine.
(An easy way to crush the crackers is in the blender).
Place 1/2 of the crackers in the bottom of a 9 x13 cake pan.
Whip 1 13 oz. can of evaporated milk that has been thoroughly chilled.
Add 2 tbs. lemon juice & whip till stiff.
Slowly blend in the cream cheese and jello mixtures.
Pour over crumbs & chill a few hours.
when it is set, top with canned cherries & the rest of the crumbs.

Brown Sugar Muffins

Sharon Dahl

1/3 cup Crisco Shortening
1 cup Brown Sugar
1 Tbsp Vanilla Flavoring
1 Egg
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Milk

Optional throw in ingredients:
***Butterscotch Chip (6 oz) (My Choice)
**Chocolate Chips (6 oz)
*Nuts (?)
Be creative, add something you love!

Makes 1 dozen.
Cream together shortening, brown sugar and vanilla.
Add remaining ingredients.
Fill 2/3 full in muffin tin, lined with baking cups.
Bake at 375 degress for 20 minutes.

Pumpkin Chocolate Cookies

1 cup sugar
1 cup pumpkin
½ cup oil
1 egg
Mix together
2cups flour
½ tsp. cinnamon
2 tsp. baking powder
Mix together
1tsp. Baking soda
1tsp. Milk
1 tsp. vanilla
1 cup chocolate chips
Mix everything together
Preheat oven to 375 degrees. Drop on lightly greased cookie sheet. Bake 12 minutes. Do not overcook. The cookies should be soft and moist.

Soft Toll House Cookies

Merrily Hill (one of Coralie Morrow's recipes)

Beat creamy:
1 C. shortening
3/4 C. sugar
3/4 C. brown sugar
1 t. vanilla
1/2 t. water

Beat in : 2 eggs Sift and add: 2 1/4 C. flour, 1 t. salt, 1 t. soda

Mix and add: 12 oz. package of milk chocolate morsels and1 C. chopped nuts
Bake 10-12 minutes at 375 degrees. Makes 38 cookies

Hot Fudge Sauce

April Soffe

1 c. chocolate chips (semi-sweet)
1 cube butter (1/2 cup)
2 c. powdered sugar
1 1/3 c. evaporated milk
1 t. vanilla
Melt butter and chocolate chips together. Add powdered sugar and milk. Bring to a boil. Stir constantly. Boil 5 minutes. Take off heat. Stir in vanilla.

Eclair Cake

April Soffe

Filling:
1 box graham crackers
2 pkgs. (small) French vanilla instant pudding
3 c. milk
8 oz. Cool Whip

Make pudding with milk until it begins to thicken. Fold in Cool Whip. Line a 9x13 dish with whole crackers. (I use a 3 qt. glass Pyrex dish that works perfectly but if the crackers don’t quite fit, you can break off a little bit of the corners.) Layer on ½ of the pudding mixture, then another layer of whole crackers, then the remainder of the pudding and a final layer of crackers on top. Mix frosting and immediately spread on top. It should be pourable, like thick honey, but will set up pretty fast. Refrigerate at least 12 hours before serving to allow crackers to soften. They should NOT be crunchy! It’s best to make this the night before.

Frosting:
4 T. melted margarine
6 T. cocoa
2 t. light Karo syrup
1 t. vanilla
2 T. milk
1 ½ c. powdered sugar
Melt margarine in microwave in plastic bowl. Add remainder of ingredients and whisk or mix until very smooth. Pour on immediately.

Peanutbutter Chocolate Chip Cookies

1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
1 tsp. salt
1 tsp. vanilla
2 eggs
1/4 cup milk
3 1/2 cups flour
2 tsp. soda
1 cup chocolate chips

Cream shortening, sugars, peanutbutter add eggs add milk and dry ingredients and vanilla and chocolate chips. Roll into balls and flatten with either a fork or the bottom of a glass dipped in sugar. Bake 350 degrees for 8 to 10 minutes.

Mint Chocolate Cake

Connie Rowley

Bake chocolate layer cake according to directions. Cool. Cut each layer in half (making four layers). Whip one pint whipping cream sweeten with 1/4 cup powdered sugar and 1 tsp. vanilla. Put first layer on plate add a layer of whip cream then second layer of cake, then whip cream, continue layering and put whip cream on top.

Make mint sauce:
1/4 cup water
1/4 cup butter
1/4 cup sugar
3/4 cup chocolate chips
1 tsp. peppermint extract

Microwave on half power until melted -- stir until smooth-- cool and then pour over whip cream on top layer of cake and drip down the sides. Refrigerate until ready to serve.