~~DESSERTS~~

Cinnamon Sugared Donuts
1 1/2 cup flour	1/3 cup sugar	2 tsps baking powder
1/2 tsp salt	1/2 tsp nutmeg	1/2 cup milk
2 Tbsp veg oil	1/2 tsp vanilla	1 egg

Sugar Coating

1/2 cup sugar

1 tsp cinnamon

Put oil in Fry Daddy or deep fryer and hear to 375 degrees.
Combine first 5 ingredients...Blend milk, egg, oil & vanilla...
Add to dry ingredients. Stir with fork til moistened.
Drop by teaspoonfuls into hot oil. Cook 1-1 1/2 minutes or til
golden brown.
Mix sugar & cinnamon in small bowl and roll warm doughnut balls
in mixture. Should make 2 1/2 to 3 dozen doughnuts holes.

Scalloped Pineapple
#2 can crushed pineapple	3 cups soft bread crumbs	3 beaten eggs
1 1/2 cups sugar	1/2 cup melted butter	1 cup milk

Mix all ingredients and pour into a 9x9 pan & bake at 325
degrees for one hour. Best if served warm.

Microwave Peanut Brittle
1 cup sugar	1/2 cup white karo syrup
1 cup raw peanuts	dash salt

Combine & stir well. Microwave for 7 (may have to be adjusted
for wattage) minutes in deep dish. Take out & add 1 Tbsp.
margarine & 1 tsp. vanilla. Microwave for 2 more minutes,
then take out and add 1 tsp. baking soda and stir well.
QUICKLY pour mixture onto greased cookie sheet. It sets up
very quickly so have your cookie sheet ready to go & be very
careful as mixture is extremely hot. Let cool & break into pieces.

Twinkie Dessert
1 box twinkies	1 can drained crushed pineapple	3-4 bananas
1 lrg box instant vanilla pudding	1 small container cool whip

Slice twinkies in half. Layer sliced twinkies over the bottom
of a 9x13 pan. Spread drained pineapple over twinkies and
slice bananas over the pineapple. Prepare instant pudding and
pour over the fruit. Cover with cool whip and refrigerate at
least 2 hours before serving.

Marguerites
2 cups sugar	3 egg whites	1 Tbsp. white syrup
1/2 cup water	1/4 tsp cream of tartar	chopped nuts
Saltine crackers

Combine sugar, syrup and water & stir until sugar is dissolved.
Boil until mixture forms a soft ball in cold water or til it forms
a thread when spoon has been dipped into the syrip. Beat egg
whites and cream of tartar til stiff peaks form. Pour hot syrup
VERY slowly in a thin stream, into the eff whites while continuing
to beat. Beat until thick enough to spread. Do not overbeat as
mixture will become too thick. Spread on crackers & cover with
chopped nuts. Spread more frosting on top of nuts, totally
covering cracker and nuts. Place on cookie sheet and bake at
400 degrees til frosting is lightly browned and set. Cool.

Pie Crust
1/3 C + 1 Tbsp Crisco	1 C flour	2-3 Tbsp water

Cut crisco into flour til blended to the size of large peas.
Add water til dough holds together. Roll dough on a floured
surface, handling as little as possible. If baking without a
filling, bake at 400 degrees for 13-17 minutes. For double crust
pie, double ingredients.
Hints: Crusts bake more evenly in metal pans. The less you
handle the dough, the flakier the crust will be.

English Tarts
pie crust(above)	1/4 tsp crm of tartar	6 Tbsps sugar
3 egg whites	different flavored jellies

Prepare pie dough; roll out to 1/8 inch thickness. Cut in circles..
half using viscuit cutter and half using a donut
cutter. Place biscuit sections on cookie sheet. Moisten edges
with water and place donut half on top. Bake at 400 degrees
about 15 minutes or til lightly browned. When tart base is cool,
place one rounded teaspoonful of jelly in the center indentation.
Cover with meringue made from remaining ingreadients & bake at
450 degrees til meringue is lightly brown. DELICIOUS

Never Fail Meringue
1 Tbsp cornstarch	3 egg whites	6 Tbsp sugar
1/2 C water	dash salt

Mix cornstarch, water, sugar & salt and cook ver medium heat til
thick stirring constantly. Cool slightly. Beat egg whites til
frothy & pour cooked mixture over egg whites. Beat at high speed
for 5 minutes. Place on pie & bake at 450 til meringue is light
golden brown.

White Christmas Pie
9" baked pie shell	3/4 tsp vanilla	1/2 C sugar
1/4 tsp almond flavoring	1/4 C flour	3 egg whites
1 pkg unflavored gelatin	1/2 tsp salt	1/4 tsp crm of tartar
1/2 C sugar	1 3/4 C milk	1/2 C heavy crm,whipped
1 C moist shredded coconut

Blend sugar, flour, gelatin and salt together thoroughly in a
saucepan. Gradually stir in milk. Cook over medium heat til
mixture boils, stirring constantly. Boil for 1 minute. Place
pan in ice water and cool until mixture mounds slightly when
dropped from spoon. Blend in flavorings. Carefully fold in a
meringue made of egg whites, cream of tartar and sugar. Gently
folk in whipped cream and coconut. Pile into cooled baked pie
shell and sprinkle with moist coconut. Chill several hours
til set.

Pineapple Sheet Cake
2 C sugar	2 C flour	2 tsp soda
2 eggs	1 lrg can crushed pineapple(undrained)	1 tsp vanilla

Sift first 3 ingredients together & mix together with other
ingredients and bake at 325 degress for 30 minutes in a
17x11 3/4 pan.
Prepare icing..

1 (8 oz) pkg cream cheese	4 Tbsp oleo	1 C brown sugar
pkg chopped pecans

Cream butter & cream cheese together and add brown sugar. Spread
on watm cake. Top with pecans. Yummy!

Strawberry Pie
9-in baked pie shell	3 Tbsp corn starch	1 C 7-up
3 Tbsp strawberry jell-O	1 C sugar	1 C whipping cream
1 C sliced fresh strawberries

Combine the 7-up, sugar, and cornstarch and cook over medium heat
til clear. Add jell-O and cool. Place berries in the pie shell;
pour 7-up mixture over berries and top with whipped cream. Chill.
Note: Cool whip may be substituted for whipped cream and
frozen strawberries for the fresh berries. Better with the fresh.

Buckyeye Balls
1/2 cup cup butter or margarine, melted	1 lb. confectioners sugar	1 1/2 cups peanut butter
1 teaspoon vanilla	2 cups semi-sweet chocolate chips	1/2 bar of paraffin wax

Combine butter, sugar, peanut butter and vanilla together.
Refrigerate for 1 hour or until firm. Roll into 1-inch balls
and place on wax paper. Melt chocolate chips and paraffin
together over double boiler. Dip peanut butter ballss in
chocolate mixture leaving a small uncovered area at the
top so they will resemble a buckeye.

Note: Use a toothpick to dip balls. Once finishe use your
finger to blend in hole so it doesn't show.
Refrigerate until firm.








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