Pie Crust:
Mix:
2 1/2 c flour
1 T sugar
1 t salt
1 c crisco
1 egg
2 1/2 c milk

Separate in half for top and bottom layers.

Apple Pie filling:
5 c apples
1 c sugar
3-4 t cinnamon
2-3 T flour

Roll out bottom crust, spread apple mixture and top with top crust. Brush will milk and sprinkle with sugar. Bake for 40 minutes 400.

1 c granulated sugar
1/2 c margarine or butter, melted
1/3 c flour
1/3 c cocoa
1/4 t salt
1 t vanilla
2 eggs
1 c chopped nuts (optional)
1/4 c fudge sauce or fudge ice cream topping
1 c chilled whipping cream
2 T powdered sugar

Heat oven to 325. Grease a round 8″ pan.

Mix granulated sugar, butter, flour, cocoa, salt, vanilla, and eggs in a medium bowl. Stir in nuts and pour into pan.

Bake until edge appears dry and wooden pick inserted in center comes out clean (center will be moist), 35-37 minutes.

Immediately prick holes in pie with a wooden pick, then spread fudge sauce over top. Allow to cool completely.

Beat whipping cream and powdered sugar in a small chilled bowl on high speed until stiff; spread over fudge sauce. Drizzle with 2 to 3 tablespoons additional fudge ice cream topping, if desired. Store pie in refrigerator.

Makes 6 to 8 servings.

4 T flour
4 T sugar
2 T cocoa
1 egg
3 T milk
3 T oil
3 T chocolate chips (optional)
small splash of vanilla
1 large microwave-safe mug

Add dry ingredients to mug and mix well. Add the egg and mix throughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla and mix again.

Put your mug in the microwave and cook on high for 3 minutes. The cake might rise over the top of the mug but don’t be alarmed.

Allow to cool a little and tip it out into a plate, if desired.

EAT! This can serve 2 if you feel slightly more virtuous. And why is this the most dangerous cake in the world? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!

Preheat oven to 350. Used ungreased pan.

3 c flour
2 c sugar
6 T cocoa
2 t soda
1/2 t salt
2 t vanilla
2 T vinegar
5 T oil
2 c water

Mix in pan. Make holes.

Bake at 350 for 30-35 minutes.

3/4 c butter-flavored crisco
1 1/4 c packed brown sugar
1 egg
1/3 c milk
1 1/2 t vanilla
3 c quick oats
1 c flour
1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1 cup raisins
1 cup chopped walnuts

Heat oven to 375. Grease baking sheets.

Combine butter, brown sugar, egg, milk, and vanilla in large bowl.

Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts.

Drop by tablespoonfuls of dough 2 inches apart onto baking sheets.

Bake one baking sheet at a time at 375 for 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

1 broiler/fryer chicken (2-3 pounds) cut up
1/4 to 1/3 c flour
2 T cooking oil
1 1/2 c long grain rice
1 t poultry seasoning
1 t salt
1/2 t pepper
1 c milk
2 1/3 c water
chopped fresh parsley

Dredge chicken pieces in flour. In skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk, and water. Pour in grased 13x9x2 pan. Top with chicken. Cover tightly with foila nd back at 350 for 55 minutes or until tender. Sprinkle with parsley before serving.

Mix and Blend:
2 c sugar
1 1/2 c salad oil
4 eggs
2 t vanilla

Sift together:
2 c flour
3 t cinnamon
1 t salt
2 t soda

Add flour mixture to liquid mixture. Add 3 cups (1 lb) grated carrot to batter. Mix well. Grease and flour 3-8″ pans.

Add 2/3 c raisin and chopped nuts, if desired. Bake at 325.

Frosting:
1 stick butter
8 oz cream cheese
1 1/2 boxes confectioners sugar
1 t vanilla
enough milk to spread easily

1 can cheerfulness
1 bottle ambition
1 pt respect
1 box humility
1 can of pure thoughtfulness
milk of human kindness

Mix all ingredients. Garnish with patience, smiles, and kisses. Sprinkle with a sense of humor, wrap in love and bake in a steady fire of devotion. Serve in generous portions each day.

1 pkg angel food cake mix
1 1/2 t almond extract
1/2 c diet strawberry soda
7 oz pkg coconut

Mix together all ingredients. Drop by teaspoons on cookie sheet, covered with foil or sprayed. Bake 10-12 minutes at 350. Remove cookies from sheet while still warm.

Makes 3 dozen cookies.

Pouring Sauce:
1/4 c sugar
1/2 c warm water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 t hot water
1 T dijon mustard
2 cloves garlic, minced

Chicken Stir-Fry:
2 T olive oil
2 T sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
8 oz water chestnuts, minced
1/2 c mushrooms, minced
1/2 onion, minced
3 cloves garlic, minced
5 large lettuce leaves or nappa cabbage

Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 c warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and throw in fridge until you’re ready to eat.

Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan and cool. Keep oil in pan, keeping hot over low flame.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and vinegar in small bowl.

Take pan that you cooked the chicken in and turn it up to medium high heat. . Add another tablespoon of olive oil to the pan, wait 1 minute. Add chicken, garlic, onions, water chestnuts, mushrooms and the stir fry sauce. Stir fry everything until the mushrooms have cooked (about 4 minutes) and remove to a serving dish.

Add mustard/glarlic mixture to the pouring sauce, 1/2 teaspoon at a time to taste.

Serve stir fry with lettuce leaf wraps and top with pouring sauce.

You can do the same with ground beef instead of chicken