1⁄2 cup oil
3 eggs
1⁄4 teaspoon salt
2 tablespoons sugar
1 cup milk
2 cups flour
1 tablespoon cinnamon (optional)
Measure oil into mixing bowl.
Add eggs and mix well.
Add sugar and salt.
Add milk and flour alternately.
Oil griddle or waffle iron well before using.
Bake until golden.
1 1⁄2 cups sifted flour
1 cup milk
4 well beaten eggs
2 tablespoon butter or margarine
3⁄4 cup applesauce
Sift Flour.
Combine milk, eggs, butter/margarine and applesauce.
Add to flour.
Mix well.
Drop onto hot greased griddle.
Brown on both sides.
3 eggs, well beaten
2 tablespoons butter
1 cup dry cottage cheese
1⁄4 cup flour, sifted
1⁄4 teaspoon salt
Beat eggs well. Add cottage cheese, butter, flour and salt. Beat only until well blended.
Cook by tablespoons on a heated griddle.
Spread with tart Jelly.
Roll up.
Sprinkle with powered sugar.
Makes 12
1 cup boiling water
1 cup flour
½ cup butter (1 stick)
3 eggs, unbeaten
1/8 teaspoon salt
Add butter and salt to boiling water and stir over medium heat until butter is melted and mixture boils again.
Add the flour, all at once, and stir vigorously until the mixture leaves the sides of the pot.
Remove from heat and let cool for about 20 minutes – THIS IS VERY IMPORTANT.
Transfer cooled mixture to a large mixing bowl. With an electric mixer, beat in one egg at a time, beating thoroughly after each addition.
Using a tablespoon, place dollops on an ungreased cookie sheet – you should have about 14 or 15 cream puffs.
Place the cookie sheet in the center of a preheated 450 degree oven for 20 minutes.
Without removing the cream puffs, turn the oven down to 350 degrees and bake for an additional 20 minutes.
Remove from oven and transfer puffs to a rack to cool. Cool thoroughly!
When the puffs are completely cooled, cut the top off of each puff and fill with vanilla pudding.
Frost the top with fudge frosting. You can change fillings or toppings of your choice.
It’s really good with chicken salad.
4 cups flour
1 cup sour cream
3 cups drained pineapple
3 tablespoons cornstarch
1 pound butter or margarine Vanilla
1 cup sugar or 3⁄4 cup honey
Preheat oven to 325 degrees.
Cut shortening into flour, add sour cream and vanilla.
Refrigerate 2 hours.
Cook pineapple, sugar/honey, and cornstarch until thick and clear.
Let cool.
Roll out half of dough and put in jelly roll pan. Spread cool filling over dough and cover with remaining dough.
Bake until brown.
Can be topped with powered sugar, if desired.
4 eggs
2 cups sugar
1 cup butter or margarine
8 tablespoons cocoa or 4 squares chocolate
2 cups flour
2 teaspoons vanilla
1 cup nuts (optional)
Preheat oven to 350 degrees.
Melt margarine and chocolate together.
Beat together eggs and sugar and vanilla.
Add melted mixture and stir. Add sifted flour. Mix. Fold in nuts.
Bake in greased cookie sheet at 350 degrees for 20 minutes. Do Not Over Bake.
6 sheets Matzo or enough to cover a large rimmed cookie sheet
2 sticks butter (1 cup), melted
1 1⁄2 cups packed brown sugar
1 teaspoon vanilla
1 1⁄4 cups chocolate chips (or other flavors)
Sea salt (optional)
Slivered almonds (optional)
Preheat oven to 350 degrees.
Line a rimmed large cookie sheet.
Arrange matzo in a single layer on the cookie sheet.
In a small pan over medium heat, melt sugar and butter, stirring constantly, just until well incorporated.
Remove from heat and stir in vanilla.
Bake 10 to 15 minutes or until deep golden brown.
Remove from oven and sprinkle with chocolate chips.
When melted spread with a spatula evenly over the matzo.
Put pan and all in freezer until set.
Break into pieces, and store in an air tight container.
Tip: After spreading the chocolate chips you can sprinkle sea salt and almonds slivers if you desire.
4 1⁄2 cups – 1 Kings 4:22 (flour)
1 cup – Judges 5:25, last clause (butter)
2 cups – Jeremiah 6:20 (sugar)
2 cups – 1 Samuel 30:12 (raisins)
2 cups – Nahum 3:12 (figs)
2 cups – Numbers 27:8 (chopped almonds)
2 tablespoons – 1 Samuel 14:25 (honey)
1 pinch – Leviticus 2:13 (salt)
6 – Jeremiah 17:11 (eggs)
1⁄2 cup – Judges 4:19 (milk)
Seasonings – 2 Chronicles 9:9 (spices)
Preheat oven to 325 degrees.
Following the directions of Solomon for bringing up a child, Proverbs 23:14, that is “beat him with a rod”.
Since this is a simple butter cake, but with no leavening, bake it as a loaf at 325 degrees for about 50 minutes.
When it tests done, turn out on a rack until cool. Slices best when cold.
1⁄2 cup corn oil or veg oil
3⁄4 cup carob (powder for baking)
1 teaspoon vanilla
1 teaspoon walnut flavoring
5 eggs, separated
42 dates, seeded (or 1 lb.chopped stoned dates)
1 cup hot water
1 cup walnuts, chopped
1 cup pecans, chopped
1 cup white raisins
1 cup old fashioned oats
3⁄4 cup water
Preheat oven to 350 degrees.
Beat egg whites and place in refrigerator until later.
Place dates and hot water in bowl and mix well. Add raisins, oats, nuts and flavoring. Set aside.
Whip egg yolks and carob and add 3⁄4 cup water. Add to date mixture.
Let sit about 10 minutes.
Add egg whites and mix well.
Bake in well oiled pan for 30 minutes at 350 degrees.
1 1⁄2 cups matzo flour
2 cups sugar
1 cup vegetable shortening
8 tablespoons cocoa
2 tablespoons corn syrup
4 eggs
2 tablespoons vanilla
Preheat oven to 350 degrees.
Cream shortening, sugar and eggs. Combine all ingredients. Beat until fluffy and light.
Pour into two 8 inch pans and bake for 30 minutes.
Frost if desired.