Z U C C H I N I   B R E A D


          3 cups grated zucchini		
          3 eggs				
          1 cup cooking oil		
          1 cup white sugar		
          ¾ cup brown sugar		
          3 tsp. vanilla			
          3 ½ cups flour	
          1 tsp. salt
          1 ¼ tsp. baking powder
          1 ¼ tsp. baking soda
          2 tsp. cinnamon
          ½ tsp. nutmeg
          ¼ tsp. cloves
          ½ cup chocolate chips	                                        
          ½ cup nuts

          Beat eggs until light and fluffy. 
          Add oil, sugar and zucchini. Mix
          well. Add vanilla. Add dry ingredients
          and mix well. Pour into loaf pans 
          (makes two large loaves). Bake at 
          350 degrees for 50 to 60
          minutes.
 Submitted by Laura Crumpacker, 



           P I E   C R U S T

           4 cups flour (generous)		
           1 Tbsp. sugar			
           2 tsp. salt			
           ½ cup water			
           ½ tsp. baking powder
           1 ¾ cup crisco
           1 Tbsp. vinegar
           1 egg
           
           Mix dry ingredients. Cut in shortening.
           Add water, vinegar and egg. Stir.
           Form into a ball and divide into
           5 pieces. Chill ½ hour before rolling out. 
           Freeze unused portions.
 Submitted by Laura Crumpacker, New Mexico, USA


    F R E S H   A P P L E   L O V E R ' S   C A K E
           Makes 1 large bundt cake or one 15x11-inch sheet cake
   A very moist cake that is chock full of taste and healthy goodness. It
   provides abundant fiber and nutrition from the large quantity of fresh
                            apples and raisins.

   * 6 cups chopped apples, without peeling
   * 3 cups sugar
   * 3 eggs
   * ¾ cup cooking oil
   * 3 teaspoons vanilla
   * 3 cups flour
   * 3 teaspoons baking soda
   * 3 teaspoons cinnamon
   * 1-½ teaspoon salt
   * 1-½ cup chopped pecans
   * 1-½ cup golden raisins

Preheat oven to 350 degrees. Grease and flour cake pan.

Combine apples and sugar and stir to coat apples. Let stand while preparing
batter.

Beat eggs lightly. Add oil and vanilla and beat to mix well. In large bowl,
mix flour, baking soda, cinnamon and salt. Alternately add flour mixture
and apples to the egg mixture, beating until well mixed. Stir in pecans and
raisins. Batter will appear a little thin.

Bake for approximately 1 hour or until a toothpick inserted in center comes
out clean.

VARIATION: Leave peeling on apples and chop apples in food processor.

  



N O - F A I L   B O I L E D   F R O S T I N G
                        Makes about 1 to 1-1/2 cups
This frosting is very creamy, neither fluffy nor stiff, yet it forms a thin
   non-sticky coating. This frosting can be flavored with lemon, orange,
                      peppermint or other flavoring.

   * 1 cup sugar
   * ½ tablespoon light corn syrup
   * 1/8 teaspoon salt
   * 6 tablespoons water
   * 1 egg white, stiffly beaten
   * 1 teaspoon vanilla
   * ½ cup margarine or butter
   * ½ package confectioners' powdered sugar

In small bowl, beat 1 egg white until stiff but not dry. In large saucepan,
cook sugar, syrup, salt and water over low heat, stirring until sugar
dissolves. Cover 2 to 3 minutes to dissolve sugar crystals on sides of pan.
Uncover.

Continue to cook until soft-ball stage (236 degrees on candy thermometer)
is reached. Remove from heat.  Gradually add hot syrup to beaten egg
whites, beating consistently with electric mixer. Add vanilla and beat
until frosting is of spreading consistency.

Cream butter and powdered sugar, adding a little water if needed until
frosting is stiff but creamy. Add this mixture to the boiled mixture and
cream with mixer.

This is enough frosting for a 2-layer cake.

VARIATIONS:

  1. Lemon or Orange: substitute orange or lemon juice for the water and
     vanilla.
  2. Coloring may be added according to the flavoring used.
  3. Instant coffee (about 2 teaspoons) may be added to frosting after
     cooking while it is still hot.
  4. Shredded coconut can be patted on top of icing before frosting sets.
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C O U N T R Y  T E A R O O M  P A S T R Y

4 cups sifted flour
1 T. sugar
1 1/2 tsp. salt
1 1/2 c. Crisco
1 T. white vinegar
1/2 c. cold water.
1 egg

Sift together flour, sugar and salt into a bowl. Cut in Crisco with pastry
blender or two knives until particles are the size of peas. 
Beat egg in bowl. Blend in vinegar and water. Sprinkle over flour mixture,
a tablespoon at a time. tossing with fork to mix. Gather dough together
with fingers so it cleans the bowl. Chill before rolling. Makes pies for 2
deep dish pies with crusts.

To make the master mix:
3# can Crisco
5# flour
5 T. sugar
8 t. salt
mix this and store in Tupperware container in refrigerator.
When ready to use, add: 1 egg, 1 T. white vinegar, and water to make 2/3
cups of liquid.
Add this to 5 cups of the master mix. Mix and chill. Will make 4 deep
crusts.


 Submitted by Nancy Haley, Indiana, USA






G R E E K    B A K L A V A

2 lbs. walnut meats, almonds or pecans
1 cup sugar
2 tsp. cinnamon
½ tsp. nutmeg
2 lbs. melted butter
2 lbs. filo (Phyllo) pastry sheets

Grind walnuts and mix with sugar and spices. 
Grease 11"x16" pan with melted butter. 
Place 12 filo sheets in pan, brushing each with melted butter. 
Sprinkle with 2 c. nut mixture; cover with 5 filo sheets, brushing
each generously with melted butter. Continue this procedure until 
all nut mixture is used. Finish with 12 filo sheets on top, brushing
each with melted butter.

Chill. 

When chilled, cut pastry into small diamond shapes. 
Bake in slow oven (300°) for 1½ hours until lightly browned. 
Remove from oven and pour cool syrup (recipe below) over hot pastry. 
Makes 75 pieces.

SYRUP: Combine 5 c. sugar, 3 c. water and juice of 1 lemon. 
Cook over low heat until syrup is medium consistency.  Cool.


Very rich and addictive. 
Share with lots of friends to avoid eating it all yourself!! Enjoy!! 
This is a personal favorite but I don't make it too often. 
It's just too tempting!

Submitted by Laura Crumpacker




1 lg. Pkg Orange Jello
1 15-20 can crushed pineapple
1 sm can mandarin oranges
1 bag of mini marshmallows
4 bananas sliced
8oz. container frozen whipped topping
8oz. pkg shredded cheddar cheese

In a 8x13 oblong pan mix jello according to pkg. instructions,using the
drained the juice from the canned fruit into a measuring cup with the
needed water  to 2 cups and use this for the cold water needed to for 
the
jello mix as the directions say.  after the jello is mixed through ad 
the
fruit and mix.  Next add the marshmallow and layer these on top of the
jello mix till it is all covered.  Put the pan mixture in the 
refidgerator
to set up.    After the jello is set put the sliced bananas as another
layer on top of the marshmallow layer.  Then spread the whipped topping
over the banana layer and sprinkle with the grated cheese.

 Submitted by Joyce Bee, South Dakota USA








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