Combine dry ingredients. Add water to make a workable dough. Dough should be rubbery. Tear off dough into fist size balls. Roll dough 1/2 in. thick to form a circle, and with finger, make a dime-size hole in center of dough. Deep fry to golden brown, drain on absorbant towel. Makes 1 to 2 doz.

1. Mix cake according to package directions. 2. Pour batter into 1 8-inch round, wax paper lined, heat- resistant, non-metallic baking pan. 3. Heat, uncovered, in e Oven 6 minutes or until a cake tester comes out clean. 4. Frost with Mocha Frosting.

Mix eggs, sugar & vanilla. Mix with flour, baking powder & salt. Stir in coconut & almonds.

Sift together flour,salt,spices and baking soda. In a large saucepan,heat molasses until bubbly; add shortening and stir until melted. Remove from heat and cool slightly. Add sifted ingredients to molasses. Mix well. Cover and refrigerate dough for several hours. Preheat oven 350 degrees. Roll dough a little at a time, on floured surface. Cut with […]

Heat tapioca, cornstarch, sugar, water till thick. Not to a boil. Set aside to cool. Add fruit and lemon juice to cooled and thickened juice. Pour filling into a 9″ pastry lined pan. Adjust top crust and flute edges and cut vents. Bake in 425 degrees f. for 20 minutes or until browned.

Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set […]

–GINGER CRUST– 1 1/2 c Graham cracker crumbs 6 tb Butter, melted 1/3 c Sugar 1/2 ts Ginger FILLING: Combine cream cheese, sugar and brown sugar in lge. mixing bowl; beat with elec. mixer on high speed untill light & fluffy. Add eggs all at once; beat on low till just combined. DO NOT OVERBEAT. […]

Bake in a 375 F oven for 30-35 minutes until light golden brown and puffy. Let cool 10 minutes. Brioche will deflate. Remove from pan. Slice into 1-2 inch slices. Serve hot or at room-temperature on a wooden cutting board. Yields 16 slices.

Heat until very warm (120-130F) the milk and water. Combine the other ingredients in a large bowl. Add hot liquids to dry mix; beat well; stir in 3 cups flour to make stiff batter. Spoon into 2 bread pans, greased and sprinkled with cornmeal and sprinkle tops. Cover. Let rise in a warm place 45 […]

–SUET PASTRY– 1/2 lb Suet, finely minced 4 c All purpose flour 2 ts Baking powder 1 1/2 ts Salt 1 1/3 c Water (approx) At night prepare the meat by cutting the pork, veal, beef, chicken and pork fat into small cubes. Season with salt, pepper and onion cut in rings. Cover and put […]