fancy baking

Pie Crust – Joanne Zatylny
4 cups flour
1 lb. lard
1 ½ tsp salt
½ tsp baking powder
2 tblsp. Sugar

Mix above ingredients together (with hands) then add:

1 egg beaten
2 tblsp vinegar
¾ cup cold water

Mix with flour mixture and chill. Roll out pie crusts.

Butter Tarts– Anita’s famous tart recipe.

1/3 Cup Butter – Melt & Cool
1 Cup Brown Sugar
1 Egg
1 Teaspoon Vanilla
2 Tablespoons Cream
3/4 Cup Raisins

Beat Egg, Brown Sugar, Butter, Cream & Vanilla. Add Raisins. Fill Tart Shells & Bake at 350 for 20 minutes.

This is Anita’s famous tart recipe. You make the shells, (even buy them if you have too) and impress omesone!

Coconut Tarts – Anita

1 Cup Brown Sugar
4 Tablespoons Melted Butter
1 Teaspoon Vanilla
1 Egg
1 Cup Coconut

Mix the above ingredients well. Place 1 1/2 Teaspoons Raspberry Jam in each tart shell. Then cover with this coconut mixture. Bake 350 oven 20 minutes.

Cream Cheese Tarts with Lemon Curd Filling – Janette Zelinski
1 1/2 Cups Flour
1/2 Teaspoon Salt
1/2 Cup Margarine
4 Ounce Package Cream Cheese at Room Temperature

Cream margarine & cream cheese together. Add flour and salt.
Blend well and press into a ball. Chill one hour.
Break dough into small pieces & press into small tart shell pan
using the Pampered Chef tool or roll and cut pieces to fit in
pan. Prick each tart shell with a fork. Bake until done at
350 oven. Cool well. Make Lemon Curd Filling.

Lemon Curd Filling:
1/2 Cup Margarine
1/1/3 Cups Sugar
2 Lemon Rinds Grated
Juice of 3 Lemons
6 Eggs beaten slightly

Beat the above all together. Put into a double boiler. Cook until mixture is thick. Let cool well and put into tart shells. This filling makes alot and can be kept in a jar in the fridge to use later.

Puffed Wheat Cake – Garry Zatylny

12 cups puffed wheat
1 cup golden syrup
2 cups brown sugar
1 cup margarine
3 tbsp. cocoa

Place last 2 ingredients in pot, melt and bring to a boil. Boil til the hard
candy stage (drop forms in cold water). Pour over the puffed wheat, mix well
and spread in a 9×13″ pan. Chill and enjoy.

Apple Cake – Vera Zatylny
1 Cup Oil
1 1/2 Cups Sugar (1/4 cup for topping)
1/4 Teaspoon Salt
1 Teaspoon Vanilla
4 Eggs
1 Teaspoon Baking Powder
2 Cups Flour
2 Cups chopped Apples or 1 Can Apple Pie Filling or 2 Cups chopped Rhubarb

Beat Oil with 1 1/4 cups sugar. Beat well adding one egg at a time until light & fluffy. Add
rest of ingredients. Put 2/3 of the mixture in a buttered 9 x 13 pan. Spread the filling and
the rest of the batter. Mix 1/4 cup sugar with 1/4 teaspoon cinnamon. Sprinkle on top of
cake. Bake at 350 oven for 3/4 hour.

Carrot Pineapple Cake – Melissa McMartin
2 Cups Flour
2 Tsp. Baking Powder
1 ½ Tsp. Baking Soda
1 Tsp. Salt
2 Tsp. Ground Cinnamon
2 Cups Brown Sugar
1 ½ Cups Oil
4 Eggs
2 Cups Finely Shredded Carrots
1 Cup Drained Crushed Pineapple
½ Cup Chopped Pecans
1 Cup Shredded Coconut

Mix together flour, baking powder, baking soda, salt & cinnamon in a large bowl.
Beat sugar, oil and eggs at medium speed for 3 minutes. Stir in the dry ingredients.
Add in the carrots, pineapple, pecans & coconut. Put in a greased 9 x 13 inch pan.
Bake at 350 oven for 50 minutes until done. When cake has cooled, frost with cream
cheese frosting.

Cream Cheese Frosting:
8 Ounce package Cream Cheese at room temp.
½ Cup Margarine
1 Tsp. Vanilla
4 Cups Icing Sugar

Cream the cheese, butter & vanilla together with an electric mixer at medium speed. Add
icing sugar slowly until smooth. Ice cake.

Light Xmas Fruit Cake – Anita
Add 1 Cup of flour to the following:
1 Pound of White Raisins
1 Pound Coconut
1 Pound Mixed Glazed Fruit
1 Pound Cherries (cut up)
1 Cup Almonds
Leave this sit overnight in the fridge. Next morning, mix up the batter and
pour over the fruit.
Mix this batter:
1 Cup Margarine
2 Cups White Sugar
1 1/4 Cups Flour
3 Teaspoons Baking Powder
1 – 19 Ounce Can of Crushed Pineapple ( not drained)
6 Eggs Beaten
1 Teaspoon Vanilla
Pinch of Salt
Put into paper lined large loaf pans. This will make 3 loaves of
cake. Bake at 250 oven for four hours.

Puff Wheat Cake – Christine
This is such an old recipe. I remember making it as a kid, but, it’s still the best cake going.
½ Cup Margarine3 Heaping Tablespoons Cocoa
1 Cup Brown Sugar½ Teaspoon Vanilla
½ Cup Syrup

Boil together for 1 and ½ minutes. Pour over 8 Cups of Puff Wheat.
Press into a 9 x13 pan & let cool.

Rice Krispy Cake – Jennifer Taylor

Melt together in the microwave:
1/4 Cup Margarine
40 Marshmallows (1 Large Package)
Stir it well, make sure the marshmallows are melted.
Add 1 Teaspoon Vanilla
Stir in 4 ½ Cups Rice Krispies and press into a pan.

Add: Small baking Ju-Jubes, smarties for a nice change.

Popcorn Cake – Helen Zatylny

12 Cups Popcorn Popped
½ Cup Nuts
1 Cup Jujubes Candy

Melt 1/4 Cup Margarine & 1/4 Cup Oil with 1 Large package of Marshmallows.
Pour this over the popcorn mix. Spread into a 9 x 13 inch pan. Kids really enjoy
this

Peanut Butter Chocolate Chip Cookies – Stella Sharhan (Leo Urbanoski’s sister)

1 cup shortening (I use 1/2 cup lard and 1/2 cup margarine or butter)
1 cup peanut butter (I use the chunky peanut butter)
1 cup white sugar
1 cup brown sugar
2 cups flour
2 eggs
1 tsp. baking powder
1/2 tsp. baking soda
dash of salt
2 tsp. vanilla
6 oz. package of Chocolate chips (I use about 2 cups of choclate chips – but you can adjust that amount)
Cream together the butter, sugar, eggs, vanilla, add the dry ingredients, put the chocolate chips in last. The cookies stay moister longer if you use the shortening.
Drop by the heaping teaspoon on a cookie sheet and bake at 350 degrees. DO NOT OVERBAKE. They should be quite gooey when you take them out of the oven.
If the cookies flatten out too much or are too crumbly, add more flour.
I’ll tell you what I do, I make a batch that is 4 times this recipe and then I roll the raw dough in wax paper and freeze it. When I want cookies I just take out a roll of dough and bake fresh cookies. It’s a good time saver.

Chewy Double Chocolate Cookies – Christine

1 1/4 Cups Soft Margarine
2 Cups Sugar
2 Eggs
2 Teaspoons Vanilla
2 Cups Flour
3/4 Cup Cocoa
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Mint Chocolate Chips (try White chocolate chips or Peanut Butter Chips as an option)

Cream margarine and sugar until light and fluffy. Add eggs & vanilla beating well. Combine
flour, cocoa, baking soda & salt. Blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 350 oven for 8 to 9 minutes. DO NOT OVERBAKE, cookies will be soft & goey. They will puff up while baking and flatten out while cooling. Cool slightly and remove from cookie sheet.

Anna’s Gingerbread – Sheila Urbanoski
Cream:
3/4 Cup Butter
1 Cup Sugar ( I use Brown Sugar)
Add:
1 Egg (beaten)
4 Tablespoons Molasses
Cream well.

Sift:
1 Teaspoon Salt
2 ½ Cups Flour
2 Teaspoons Ground Ginger
2 Teaspoons Cinnamon
2 Teaspoons Allspice ( you can use cloves but I think it is better with allspice)

Press into a cookie sheet and sprinkle with sugar. Bake at preheated 375 oven for 15 minutes.
Cut into nice thick slices of gingerbread. Keep in a sealed tin if you want them to stay chewy.

Chocolate Chip Cookies – Melissa McMartin

1 Cup Margarine1 Teaspoon Baking Soda
½ Cup White Sugar½ Teaspoon Cream of Tartar
½ Cup Brown Sugar½ Teaspoon Salt
1 Egg1 Teaspoon Vanilla
2 Cups Flour 1 Cup Chocolate Chips

Cream margarine, add sugar, egg & vanilla. Beat lightly. Stir dry ingredients & add to
first mixture. Bake in 350 oven for 8 minutes.

Chocolate Chip Cookies 2 – Christine

This is a VERY large recipe. Get one of your strong armed men to help with the mixing. I mix everything up, then cover the bowl & chill overnight. The next day make rolls of raw cookie batter and freeze them (put some raw cookie dough on wax paper and roll them up). It’s exactly like the bought cookie batters. When you want fresh cookies, take a roll out, let it thaw and then bake like normal.

DO NOT OVERBAKE THESE COOKIES – they should be gooey in the centre when you take them out of the oven – and don’t chinz out on the chocolate chips. Add extra chocolate chips – what the heck – you only live once.

I use insulated cookie sheets so in my oven I bake them for 12 minutes at 375 degrees. For everyone else try 8-10 minutes at 350 degrees.

Mix together in a large bowl:

1 large margarine (the rectangular shape)
1 large lard (you have to use lard – tenderflake)
6 cups brown sugar
7 large eggs
6 tsp. Vanilla

ADD & stir in:

10 ½ cups flour
2 tsp. baking soda
1 ½ tsp. salt
6 cups semi sweet chocolate chips (use different size chocolate chips – makes for a more interesting cookie).

Let chill overnight and then make into rolls to freeze. Wax paper is the best for rolling and storing in the freezer.

Whipped Shortbread – Olga Urbanoski
3 Cups Flour
1 Cup Icing Sugar
½ Cup Cornstarch
1 Pound Butter
Few Drops Vanilla

Cream butter with electric mixer. Add all dry ingredients gradually, then add vanilla. Cook
at 325 oven for about 15 minutes. When light brown on the bottom, they are done. Keep an eye on these cookies, they burn easy.

Cracker Jack Cookies – Anita
1 Cup Margarine2 Teaspoons Vanilla
1 Cup White Sugar1 Teaspoon Baking Soda
1 Cup Brown Sugar1 ½ Cups Flour
2 Eggs1 Teaspoon Baking Powder
2 Cups Oatmeal1 Cup Coconut
2 Cups Rice Krispies

Mix as for any other cookie dough. Roll into balls and flatten with a
fork before baking.

Oatmeal Bars – Olga Urbanoski

1 Cup Margarine
3 Cups Oatmeal
1 Cup Brown Sugar
½ Cup Coconut
6 Tablespoons Flour
1/4 Teaspoon Flour

Blend together in a bowl and then pack into a cake pan.
Bake at 350 oven for 20 minutes.

Cuban Lunch Bars – Susan Urbanoski

1 Package Butterscotch Chips
1 Package Chocolate Chips
1 Package Peanut Butter Chips

Melt the above together. Then add 1 Large Package Crushed Ripple Chips and 1 ½ Cups
Chopped Peanuts. Mix well & pressed into buttered pan. Cool.

Muskrat Houses (Unbaked Cookies) – Chris Urbanoski
¾ cup margarine
1 tsp vanilla
2 cups white sugar
2 cups rolled oats
½ cup milk
½ cup coconut
½ cup cocoa
½ cup walnuts (or almonds, pecans)

Put the margarine, sugar, milk, cocoa in a pot on the stove and stir all together. Use a medium to high heat and bring these 4 ingredients to a full boil for one minute. (don’t overboil or they will be crumbly). Keep stirring while it’s coming to a boil. Remove from heat and stir in the vanilla, rolled oats, coconut & the nuts. They will look quite gooey, but if you had more rolled oats they get dry and crumbly.

Put wax paper on a cookie sheet and then place spoonfuls’ of the haystacks on the cookie sheets. Put in the fridge to cool. These freeze really well, if there’s any left over.

Chocolate Cream Cheese Brownies – Melissa McMartin

Chocolate Layer:
1 Cup Chocolate Chips
3 Tbsp. Margarine
2 Eggs
3/4 Cup White Sugar
½ Cup Flour
½ Teaspoon Salt
½ Teaspoon Baking Powder
1 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
½ Cup Chopped Walnuts

Melt Chocolate Chips & Margarine in a nonstick pan over low heat stirring until very smooth.
Set aside to Cool.
Beat Eggs & Sugar. Stir in flour, baking powder & salt. Stir in vanilla, almond extract, nuts
and chocolate mixture.

Cheese Layer:
2 Tbsp. Softened Margarine
4 Ounce Package Cream Cheese
1/4 Cup White Sugar
1 Egg
1 Tbsp. Flour
1 Teaspoon Vanilla

Beat cream cheese & margarine until fluffy. Blend in the sugar, egg, flour & vanilla.

Spread half of the chocolate mixture in a greased 9 inch pan. Spread the cream cheese evenly
over the chocolate mixture. Drop spoonfuls of the remaining chocolate over the cream cheese.
Swirl with a fork for a marbled effect. Bake at 350 oven for 40 minutes.

Texas Brownies – Anita

2 Cups Flour
2 Cups Sugar
1 Cup Margarine
1 Cup Coffee
½ Cup Cocoa
½ Cup Sour Cream
2 Eggs
1 Teaspoon Baking Soda
1 Teaspoon Vanilla

Combine flour & Sugar. In a heavy saucepan, combine margarine, coffee & cocoa. Stir well & heat to a boil. Pour boiling mixture over the flour & sugar. Add the rest of the ingredients.

Beat well with electric mixer. Pour into buttered large cookie sheet. Bake 350 oven half an hour
or until done. While cake is baking, prepare the frosting.

Frosting:
½ Cup Margarine
2 Tablespoons Cocoa
1/4 Cup Milk
3 ½ Cups Icing Sugar
1 Teaspoon Vanilla
Combine in a saucepan the margarine, cocoa and milk. Bring to a boil stirring well. Mix in
the icing sugar and vanilla until frosting is smooth. Pour this warm frosting over the cake as
soon as you take it out of the oven.

Chocolate Revel Bars – Tricia Taylor
Topping:

1 cup plus 2 Tbsp. margarine
2 cups semi-sweet chocolate
2 cups brown sugar
1 (14 oz.) can sweetened condensed milk (Eagle Brand)
2 eggs (Chopped Walnuts or pecans or optional)
3 tsp. vanilla
if you like nuts add them into the topping.

BaseL
2 ½ cups flour
1 tsp. baking soda
3 cups rolled oats
¼ tsp salt.

Preheat oven to 325 degrees. Lightly grease & flour 9 X 13 pan. Make the base mixture (it will be quite sticky). Spread 2/3 of the base mixture in the pan, keep at least 1 ½ cups for the top. Spread the topping on the base. Dot with the leftover oatmeal base mixture. Bake for 25 minutes until the edges are brown.

Lemon Squares – Anita
Base:
2 Cups Flour
½ Cup Icing Sugar
½ Teaspoon Salt
1 Cup Margarine

Stir dry ingredients, cream in margarine. Pat into greased 9 x 13 pan. Bake at 350 for 15 minutes. Let stand at room temperature for 5 minutes.

Filling:
4 Eggs
2 Cups Sugar
1/3 Lemon Juice
1/4 Cup Flour
½ Teaspoon Baking Powder

Beat above ingredients till smooth. Pour over base. Bake 350 for 20 minutes.

Almond Graham Wafer Bars – Christine

Line a 18 x 24 inch pan with foil.
Cover with whole graham wafers.
Sprinkle with sliced almonds.
Bring to a boil:
3/4 Cup Butter3/4 Cup Brown Sugar
Boil for about 2 minutes until it froths up. Pour this hot syrup over the wafers. Bake at 325 oven for 6 minutes. It will be bubbling. This burns easily. Let cool. Break apart when cool. They will be crunchy.

These don’t freeze well, they get mushy when you let them thaw. If you do freeze them, eat them semi-frozen.

Snowballs – Susan Urbanoski
Blend 4 Ounce Package of Cream Cheese with 2 Tablespoons Butter and ½ to 3/4 Cup of
Icing Sugar. Add 2 ½ Cups of Mini Marshmallows. Form into balls. Roll in Toasted Coconut
or Crushed Graham Wafer Crumbs

Poppy Seed Squares – Joanne Zatylny

6 eggs, separated
1 ½ cups sugar
1 ½ cups poppy seed
½ cup milk
½ cup oil
1 ½ cups flour
2 tsp. Baking powder
½ tsp. Salt

Soak poppy seed in boiling water for 1 hour – drain. Beat egg whites with some sugar until stiff. Beat egg yolks until lemony, then add sugar. Beat. Add oil, then milk. Mix in dry ingredients. Fold in egg whites. Add poppy seed gradually at last. Bake in lightly greased 12 x 18” cookie sheet at 350F for 20 minutes. Cool completely.

Icing:
1 cup margarine
1 ½ cups icing sugar
2 eggs
Beat above ingredients until quite stiff. Spread on cooled squares. Freeze then ice with the following topping:

Topping:
6 squares semi-sweet chocolate
¼ cup margarine
¼ cup milk
Melt chocolate, add margarine and milk. Mix well and spread on squares. Cut squares while icing is just setting.

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